Intelligent nutrition catering system and method for personal health management
A catering method and health management technology, which is applied in the direction of nutrition control, etc., to achieve the effects of fast implementation, simple system operation, and improved service experience and user satisfaction
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Embodiment 1
[0060] First of all, this system needs to analyze various basic indicators of the user, including age, height, and activity level. Through this analysis process, the dietitian's calculation of the average daily nutrition and calories required by the patient is simulated, and the results obtained are important indicators required in smart meal planning.
[0061] According to the age of the users, the intelligent nutritional catering system is divided into groups aged 2-17, groups aged 18-49, and groups over 50 years old, and the standard value of energy intake and the standard value of nutrients are calculated.
[0062] For the intelligent nutritional catering system for the 2-17-year-old group, the standard value of energy intake and the standard table of nutrients are measured by looking up the table:
[0063] Table 1-12-17 years old energy intake standard table (energy value)
[0064]
[0065] Table 1-22-17-year-old intake nutrient standard table (weight value)
[0066]...
Embodiment 2
[0102] This embodiment is all the same as the first step to the third step of embodiment 1, the difference is:
[0103] The fourth step is to call the nutritional evaluation library in the database to extract the corresponding data, and automatically generate the goal programming equation. According to the calculated standard weight ranges of carbohydrates, proteins, and fats calculated in the third step, use again according to the user's Preference information, solve and output the optimal solution, and give catering evaluation and catering plan.
[0104] According to the user's daily standard intake of nutrients M = (m1, m2, ... mp), the corresponding meal plan X (x1, x2, ... xn) is provided, and X is as close as possible to M according to the following formula:
[0105] V-minf(x)=[f 1 (x), f 2 (x),... f p (x)] T
[0106] s.t.x ∈ X,
[0107] In the formula, the target F(f1, f2,...fp) and the constraint criterion set R m Determined according to user preference, m is ...
Embodiment 3
[0109]This embodiment is all the same as the first step to the third step of embodiment 1, the difference is:
[0110] In the fourth step, the user enters the current initial food combination. There are N kinds of food in the combination, which are R1, R2,...,Rn, and the first P kinds of food (R1, R2,...,Rp) are used as breakfast. Subsequent Q foods (R p+1 , R p+2 ,...,R p+q ) for lunch, the rest of the food (R p+q+1 , R p+q+2 ,...,R n ) for dinner. According to the current standard weight range Bi (i=1,2,...,m) of carbohydrates, proteins, and fats calculated in the third step, the results of balancing can be obtained to obtain the intake of these N kinds of foods respectively. The input weights are X1, X2,...,Xn, and each Bi (i=1,2,...,m) needs to satisfy the linear relationship, so the N types are calculated according to the following multiple linear regression equation The weight of food that needs to be ingested respectively.
[0111] k 1 x 1 +k 2 x 2 +...+k n...
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