39 results about "Recommended Intake" patented technology

The invention relates to an individuation catering recommendation method and system based on multiple targets. The individuation catering recommendation method mainly includes the steps that essential information and behavior information (including diet records and browsing behaviors on webpages) of a user are collected and recorded into a database; a user model is built according to user information in the database, and individuation nutrition recipes are recommended; nutrition balanced diet recipes are generated through multi-target optimization catering models, the similarity between the recipes based on nutrient elements is calculated through a collaborative filtering recommendation model and an equivalence interchange model, various interchange recipe lists are generated from recipe bases, and the dietary structure is enriched; the nutrition balance of the recipes is detected, improvement measures are provided by comparing practical contents and recommended nutrient intakes of various nutrients in the generated recipes, and the designed recipes trend to be reasonable.

The invention generally relates to nutrient enhanced foods and beverages which include certain levels of the most current Daily Recommended Intakes of macronutrients and Micronutrients, and the rationale for increased allowances during pregnancy. The foods and beverages of the invention generally comprise one or more macronutrients, vitamins and minerals recommended for consumption by pregnant or lactating women in an amount that is effective for enhancing the nutrition of pregnant and lactating women, and that is not harmful to developing fetuses or breast-feeding babies. In particular, the invention provides high doses of more easily absorbable iron to increase bioavailability of both iron and calcium which normally are not ingested in the needed doses, or are usually ingested via hard to swallow and digest prenatal, iron and calcium pills that can cause stomach cramps, diarrhea, constipation and other gastro-intestinal effects, that often lead to women not getting enough necessary nutrients, as well as high doses of Vitamin B6 to potentially manage nausea and vomiting.

The invention discloses edible oil for infants, comprising the following components in percentage by weight: 49-50% of sunflower seed oil, 9-11% of flaxseed oil, 9-11% of perilla oil, 9-11% of sesame oil and 19-21% of walnut oil. In the finished product of the edible oil for infants, total fatty acid comprises the following fatty acids forming fat by weight percent: 7-15% of saturated fatty acid, 15-25% of monounsaturated fatty acid, 53-63% of n-6 polyunsaturated fatty acid and 10-18% of n-3 polyunsaturated fatty acid, wherein, the total polyunsaturated fatty acid accounts for 68-80% of the total fatty acid. The invention is designed on the basis of intake and ratio of fat and fatty acid recommended by Chinese Nutrition Society to Chinese residents, fatty acid proportion is reasonable, so the oil is very suitable for infants to eat. The ratio of linolenic acid to linoleic acid is approximate to 1:4; and the content of linolenic acid can promote the growth of infant brains, thereby enhancing brain power and memory.

The invention discloses a woody plant blending oil with a scientific proportioning. The woody plant blending oil comprises the following vegetable oil components by weight percent: 40-65% of tea seedoil and/or camellia seed oil, 20-50% of walnut oil and/or grape seed oil and 5-30% of rubber seed oil and/or eucommia ulmoides oliver seed oil. The fat of the woody plant blending oil finished productof the invention is composed of the following fatty acids by weight percent: 12%-20% of saturated fatty acid, 40%-45% of monounsaturated fatty acid, 32%-38% of n-6 polyunsaturated fatty acid and 5%-10% of n-3 polyunsaturated fatty acid. The woody plant blending oil of the invention is prepared according to the scientific proportioning on the basis of the recommended nutrient intake and recommended ratio of fat and fatty which is provided by the Chinese Nutrition Society for Chinese residents so that the blending oil can meet the demand of human body for the nutritive equilibrium of differentfatty acids and reach the aim of eating less oil, eating good oil and eating oil scientifically.

The present invention relates to a method for treating or preventing necrotizing enterocolitis (NEC) in a human neonate in need thereof, comprising administering to the neonate a pharmaceutically effective amount of a composition comprising a poly(ADP-ribose) synthetase/polymerase (PARP) inhibitor. Also contemplated herein is an infant food or treatment composition comprising a PARP inhibitor in an amount that is 5 to 500 times greater than a daily recommended intake dosage for the PARP inhibitor.

The invention generally relates to nutrient enhanced beverages which include certain levels of the most current Daily Recommended Intakes of macronutrients and Micronutrients, and the rationale for increased allowances during pregnancy. The beverages of the invention generally comprise one or more macronutrients, vitamins and minerals recommended for consumption by pregnant or lactating women in an amount that is effective for enhancing the nutrition of pregnant and lactating women, and that is not harmful to developing fetuses or breast-feeding babies. In particular, the invention provides high doses of more easily absorbable iron to increase bioavailability of both iron and calcium which normally are not ingested in the needed doses, or are usually ingested via hard to swallow and digest prenatal, iron and calcium pills that can cause stomach cramps, diarrhea, constipation and other gastro-intestinal effects, that often lead to women not getting enough necessary nutrients.

The invention discloses an edible blend oil containing cold-pressed flaxseed oil, sesame oil and camellia oil. The edible blend oil is obtained through blending cold-pressed flaxseed oil, cold-pressed sesame oil and cold-pressed camellia oil. The blend oil is designed on the basis of the recommended intake and the recommended proportion of fat and fatty acid of Chinese Nutrition Association for Chinese residents. Compared with edible oil produced through routine technologies, the edible blend oil containing cold-pressed flaxseed oil, sesame oil and camellia oil has complete natural nutrition values, and is healthy to the body. The reasonable arrangement of the intake of meat, eggs and meat while the eating of the blend oil enables the intake proportion of fat by Chinese residents to tend to an ideal level of 1:1:1.

The invention relates to a smart nutrition scale, which comprises a weighing platform, a weighing sensor, an image collector, a memory, a processor, a display, and one or more programs, wherein the memory also contains a user database; an information database contains a user name, physical feature information and a healthy standard intake value; and the user database also contains a recommended intake value calculated and obtained according to the physical feature information and the standard intake value of the user. The type and the nutrition information of the current weighed object are acquired through visual recognition, the recommended intake food amount is calculated according to the user information, the actual nutrient intake of each user is recorded, and accurate and comprehensive management on the diet nutrition is achieved.

The invention relates to a nutrition management scale, which comprises a weighing platform, weighing sensor, an image collector, a memory, a processor, a display and one or more programs, wherein thememory also comprises a diet management program and a log database for recording current image information and weight information. The diet management program comprises instructions for executing thefollowing steps: S21), the amounts of nutrients ingested by the same user within a set time are accumulated to acquire the actual ingestion value of the user; and S22) the accumulated data and a recommended ingestion value of the user in the set time are compared, and a comparison result is outputted. The type and the nutrition information of the current weighed object are acquired through visualrecognition; according to the calculated recommended intake food amount, the actual nutrient intake of each user is recorded, and accurate and comprehensive management on the diet nutrition is achieved.

The invention belongs to the technical field of processing of coffee solid beverages, and particularly relates to peony coffee capable of supplementing omega-3 nutrients (alpha-linolenic acid, DHA andEPA). The peony coffee mainly comprises the following raw materials of microcapsule powder and instant coffee powder. According to the peony coffee, microencapsulation treatment is performed, firstlypeony seed oil, fish oil and algae oil are combined, the coffee powder is compounded, hydrogenated vegetable oil is replaced or partially replaced, and intake of saturated fatty acid and trans-fattyacid is reduced, so that the peony coffee can refresh oneself and restore consciousness, and the purpose of quantitatively complementing nutrient substances of omega-3 fatty acid, alpha-linolenic acid, DHA, EPA and the like can be achieved; when 3-5 bags of the product namely the peony coffee are drunk every day, the recommendation intake of the above-mentioned nutrients in Meal Guide for ChineseResidents and Meal Guide for American Residents; and through the formula and the technology of the peony coffee disclosed by the invention, the fragrance and the mouth feel of the coffee are promoted,and the coffee can be more delicate, fragrant and mellow.

The invention discloses a nutrition recipe quantitative calculation method, which includes steps of classifying food materials to be a staple food, a vegetable dish and a meat food; performing data fitting by a universal global optimization method according to every nutrition element content and reference intake of food nutrition elements of above three food materials, and acquiring recommended intake of each meal of the staple food, the vegetable dish and the meat food; classifying the disk type, and separating preset numbers of variety of dishes to be vegetable dish, meat food, assistant meat and staple food; testing the gross weight of recommended food in each meal of every food; testing the recommended volume in every meal of various foods. The calculation method provided by the invention can provide reasonable scientific reference for quantitative meal intake of a user, and meet the user demand on various nutrient elements. The invention further discloses a nutrient healthy dinnerplate; the volume of four volume zones of the dinner plate can be determined through the quantitative calculation method of the nutrition recipe, guide the user to reasonable take food with fixed quantity; the dinner plate is free from limit in the dinning principle of the dinner plate using place.

A system and method is disclosed that establishes communication between a host system and a user device. The host system automatically registers individualized diet data received from the user device. The individualized diet data has parameters indicative of type and quantity of foods or supplements consumed by a user during a defined time period. The parameters are analyzed with a predetermined rule set indicative of concentrations of DHA in select foods and supplements to determine a level of the user's DHA dietary intake relative to a recommended intake. An alert is generated by the host system and transmitted via at least one predetermined communication method and without user intervention, responsive to the user's dietary intake relative to the recommended intake being a predetermined relation to a baseline.

The invention discloses a quantitative calculation method for a nutrition recipe. The quantitative calculation method comprises the following steps: collecting a preset number of finished dishes obtained after multiple dishes are processed, and recording the content of each nutrient of each dish, so as to form a fish nutrition database; dividing the dishes into four types of foods including vegetable dishes, meat dishes, auxiliary meat dishes and staple foods; carrying out data fitting by virtue of a global optimization method according to the content and food nutrient reference intake of eachnutrient of four types of foods, so as to obtain recommended nutrient intakes of the vegetable dishes, the meat dishes, the auxiliary meat dishes and the staple foods in each meal; measuring food density; and calculating a recommended area of the foods in each meal. According to the calculation method, a reasonable scientific reference can be provided for the quantitative meal taking of a user. The invention further discloses a nutritional and healthy dinner plate. The volumes of four volume regions of the dinner plate are determined according to the quantitative calculation method, so that the quantitative meal taking of the user can be guided, and the recipe rules of use sites of the dinner plate are not limited.

The invention provides a calorie intake data determination method and device which are applied to the field of data processing. The method comprises the steps: acquiring personal data, body activity level data, and basic metabolism data determined according to data collected by a body data collection device; determining total energy consumption data within a preset time according to the basic metabolism data and the body activity level data; determining recommended intake data within a preset time according to the personal data, the data acquired by the body data acquisition device, the body activity level data and the total energy consumption data; acquiring ingested data and exercise consumption data within a preset time; and determining target intake data within a preset time according to the recommended intake data, the intake data and the exercise consumption data, and sending the target intake data to the terminal. Therefore, by acquiring the real-time data of the user acquired by the body data acquisition device, the target intake data with relatively high accuracy can be obtained, and the target intake data can be recommended to the user.

The invention discloses hempseed oil with high application value. The hempseed oil is prepared from the following raw materials in parts by weight: 87 to 94 parts of hempseed oil, 10 to 17 parts of lard, 28 to 37 parts of tea oil, 2 to 8 of barley, 4 to 11 parts of black rice, 12 to 19 parts of black sesame, 5 to 10 parts of sugar cane juice, 2 to 8 parts of carambola, 1 to 4 parts of papaya, 2 to5 parts of glutinous rice, 3 to 7 parts of peanuts, 1 to 5 parts of amomum cardamomum, 4 to 8 parts of colla corii asini, 0.6 to 1 part of xylitol, 0.2 to 0.7 part of fatty acid and 0.5 to 0.9 part of plant polyphenol. The hempseed oil disclosed by the invention increases the nutritional value of the edible oil and has relatively high application value. The content of unsaturated fatty acids in the hempseed oil is about 90%, and the content of essential fatty acids is about 80%. The fatty acids in the hempseed oil also assist in promoting the brain function health. The hempseed oil also provides a large amount of vitamins E, magnesium, zinc, iron and phosphorus. An everyday intake of a teaspoon of the hempseed oil can achieve a recommended intake of daily nutrients; the hempseed oil is functional fat with extremely high utilization value.

The invention discloses a health management method combining diet, exercise, physical examination and conditioning and preventing chronic disease, and relates to the technical field of health management methods. The health management method comprises Step 1 of, according to national recommendation standards, forming a standard data set S1 which comprises diet in forms of recommended intake of various kinds of food every day and the number of intake varieties, exercise in forms of the exercise mode, the exercise intensity and the exercise duration which are set respectively according to different ages, genders and diseases, and physical examination in terms of constant value ranges of various medical indexes set according to different ages and genders; and Step 2 of performing data acquisition of a detected person N1, including diet, wherein the type and weight of food in each meal are accurately measured through a health 2030 intelligent management system. According to the health management method, a good prevention effect on chronic disease is achieved, various factors such as diet, exercise and physical examination are integrated, the detection accuracy is high, and the detection efficiency is improved by enlarging the capacity of a detection sample.

The invention discloses a method for evaluating personal diet based on standard nutrient indexes. The method comprises the following steps: step 1, acquiring personal information of a user; step 2, acquiring diet information of the user; step 3, sending the information to an intelligent data processing center, and generating nutrient recommended intake corresponding to the user information; step 4, through the intelligent data processing center, processing the diet information of the user as follows: recording and storing the diet information input by the user; calling data of corresponding nutrients in a food material nutrient component database and a dish nutrient component database according to the quantity of food materials and dishes ingested by the user, and converting the diet information of the user into actual nutrient intake; and step 5, comparing the actual nutrient intake of the user with the recommended nutrient intake, and evaluating the diet condition of the user in a text form. According to the invention, a method for evaluating personal diet based on standard nutrient indexes becomes possible.

The invention relates to the technical field of computers, in particular to a food material matching scheme generation method and device, computer equipment and a storage medium. The method comprisesthe steps of obtaining user portrait data of a target user; determining daily dietary energy demand and nutrient recommended intake of the target user according to user portrait data; determining edible alternative food materials according to the user portrait data, wherein the edible alternative food materials are various food materials confirmed by the target user; and generating a food materialmatching scheme according to the daily dietary energy demand, the nutrient recommended intake and the edible alternative food materials. According to the embodiment of the invention, a food materialproportioning scheme with higher precision can be provided.