Abstract: A system and method for determining, managing and optimizing calorie intake of a user have been disclosed. The system determines the calorie intake of a user based on basal metabolic rate and body mass index of the user and accordingly generates a customized menu for the user. The customized menu generated for the user includes food items having appropriate calories which help the user in maintaining good health. The system also enables the user to specify a calorie requirement and subsequently generates a food menu comprising food items having a calorie value specified by the user.

Abstract: A method for a mammal to remove toxins from the mammal's system, the method includes the steps of providing instructions for the mammal to ingest a set of substances periodically according to a set of instructions and to practice a set of wellness regimen periodically. The set of instructions comprises instructing the mammal to periodically ingest a predetermined amount of a rejuvenating substances providing the mammal with support of antioxidant activity, cytokine balance, detoxification, gastrointestinal and liver health; a predetermined amount of soluble dietary fiber substances; a predetermined amount of grasses; a predetermined amount of an antioxidant substances providing the mammal with support of antioxidant activities; predetermined amount of omega fatty acid substances and a predetermined amount of green tea.

Abstract: A dish information providing method comprising: performing obtaining the dish information items regarding dishes for the predetermined number of days that are recommended to a user from a dish information database in which the dish information items are stored; providing the user with the obtained dish information items; accepting, from the user, selection of one or more dish information items from among the dish information items provided to the user; performing, in a case where a dish information item among the dish information items provided to the user has not been selected by the user, obtaining an alternative dish information item that is recommended to the user in place of the not-selected dish information item from the dish information database in accordance with a condition determined from the one or more selected dish information items; and providing the user with the obtained alternative dish information item.

Abstract: The present invention depicts systems and methods for utilizing sensors and other means that are able to track a User, and grasp his pattern of food intake (e.g., the volume, Calories, content, and other attributes of food entities), Calories outtake, and online network capabilities for tracking the balance of User Calories and other nutritional attributes.

Abstract: A flow rate timing apparatus including a chute, planar surface, or tube with a first portion and a second portion enabling a flowable substance to flow between the first portion and the second portion. A first liquid detector located proximate the first portion for detecting when a flowable substance passes by the first liquid sensor, and a second liquid sensor located proximate the second portion for detecting when a flowable substance passes by the second liquid sensor. A timing circuit is connected to the first liquid sensor and the second liquid sensor, wherein the timing circuit determines amount of time for a flowable substance to flow between the first liquid sensor and the second liquid sensor.

Abstract: A method of individualized weight management for a subject includes obtaining a biological sample from the subject; detecting the presence or absence of polymorphisms associated with at least seven genes comprising fatty acid-binding protein 2 (FABP2), peroxisome proliferator-activated receptor gamma (PPARG), beta-2-adrenergic receptor (ADRB2), beta-3-adrenergic receptor (ADRB3), angiotensin-converting enzyme (ACE), alpha-actinin-3 (ACTN3), and proton-linked monocarboxylate transporter (MCT1) in the biological sample to obtain genotype pattern data for the subject; wherein the polymorphisms are indicative of at least one nutritional trait and at least one fitness trait and preparing a nutritional and fitness program based on the subject's genotype pattern data; wherein the fitness program comprises sequences of resistance, cardio, and excess post-exercise oxygen consumption (EPOC) training routines.

Abstract: A non-therapeutic method for assisting a person to control weight of the person that includes receiving, by a programmed computer system, input data, calculating, in real-time, by the programmed computer system, at least one actual RCV(t) value over a period of time based, at least in part, on the food data of the input data and stored food data; calculating, in real-time, by the programmed computer system, at least one potential RCV(t) value over a period of time; displaying, in real-time, by the programmed computer system, at least one first graphical indicator representative of the at least one actual RCV(t) value over the period of time; and displaying, in real-time, by the programmed computer system, at least one second graphical indicator representative of the at least one potential RCV(t) value over the period of time.

Abstract: A system and method for identification of a deviation from an expected activities sequence are provided. The method includes receiving at least one recipe as an input from a user device; generating, by a signature generator system, a sequence of expected signatures respective of the at least one recipe; receiving a sequence of multimedia segments from the user device; generating, by a signature generator system, at least one signature for each multimedia segment of the sequence of multimedia segments; matching each of the at least one signature to at least a portion of the expected sequence of signatures; and providing a notification to the user device upon identification of a deviation from an expected match.

Abstract: Systems and methods provide automatic messaging to a client on behalf of a healthcare treatment professional by setting up one or more computer implemented agents, each specializing in a disease state, with rules to respond to a client condition; during run-time, receiving a communication from the client and in response selecting one or more computer implemented agents to respond to the communication; and automatically generating a response to be rendered on a client mobile device to encourage healthy behavior.

Abstract: Methods and apparatus are provided for monitoring and encouraging health and fitness. In accordance with a first aspect, an apparatus is provided that is adapted to assist in weight loss and exercise. The apparatus comprises a personal digital assistant (PDA) having computer program code adapted to assist in at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. The PDA also includes computer program code adapted to display historical data regarding at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. Numerous other embodiments are provided, as are methods, systems and computer program products.

Abstract: Systems and methods for weight management. In an embodiment, nutritional information for a food product is acquired. The nutritional information may comprise at least a calorie value and a protein value. At least one index value may be computed for the food product based on the calorie value and the protein value. In addition, one or more weight management tools may be provided to a user based on the computed index value.

Abstract: A unique combination of weight loss modalities that produce 20-40 pounds of weigh loss in a six week treatment period. Treatment includes a meal plan chosen to provide adequate protein and nutrition during dieting and to assist metabolism of toxins created from the release of stored fat, high amounts of fiber to assist in collecting toxins and fat in the elimination system and to encourage peristaltic action in the bowel, a bowel toner to further increase peristaltic action in the bowel, stimulating liver functions of fat and toxins. The weight loss portion of the treatment is limited to six week segments, and added to the plurality of modalities comprising the invention, to further support the body during weight loss. By supporting the body during weight loss, his invention(s) avoids the “plateau” routinely experienced by existing weight loss systems, when the metabolism slows to avoid further damage from ultra-low calories, medications, bariatric surgeries, and other stressful programs.

Abstract: Systems and methods that continuously adapt aspects of a continuous monitoring device based on collected information to provide an individually tailored configuration are described. The adaptations may include adapting the user interface, the alerting, the motivational messages, the training, and the like. Such adaptation can allow a patient to more readily identify and understand the information provided by/via the device.

Abstract: A system for creating user-defined workout routine and one or more nutritional choices in an online environment is provided. The system may include a processor configured to receive, from a user, data associated with one or more user personal metrics, based on which the user may be provided with a plurality of workout video segments for selection. The system may then combine the user-selected workout video segments into a single customized workout video. The system may further compile one or more nutritional choices based on the one more user personal metrics. The nutritional choices may be associated with the user video selection and may include meals that meet a user nutritional goal.

Abstract: Methods and systems for creating workout routines are provided. An example method includes dynamically receiving data associated with one or more user personal metrics. The method further includes providing a user with a plurality of workout video segments based on the data associated with user personal metrics. The method also includes receiving, from the user, a video selection. The video selection includes one or more workout video segments selected from the plurality of workout video segments. The method further includes determining that the user personal metrics differ from predetermined user personal metrics. Based on the determination, the workout video segments are dynamically customized to obtain one or more customized video segments. The method further includes dynamically overlaying the data associated with the personal metrics over the customized video segments. After overlaying the data, one or more output customized video segments are obtained and displayed to the user.

Abstract: The activity monitor (100) includes a basic information acquisition unit (20) that accepts input of basic physical information (BA) of the user's body, a target information acquisition unit (30) that accepts input of the user's target physical expenditure (CS), an activity pattern acquisition unit (40) that acquires pattern information indicating the user's intent on the activity amount (AM), and a target activity calculation unit (50) that determines a target activity amount (TA) on the basis of the basic physical information (BA), the target physical expenditure (CS), and the pattern information acquired by the activity pattern acquisition unit (40).

Abstract: A method for providing personalized recommendations to an individual, relating to monitoring his or her weight, comprising the steps of /a/ obtaining a plurality of prior weighings for the individual concerned, each weighing giving the total weight and the body fat percentage, /b/ deriving a characteristic curve (S1) for the individual by associating at least the total weight and the fat body mass, /c/ obtaining a target total weight (P2) for the user to achieve by the end of a target period, and therefore a target total weight change, /d/ deducing a target number of calories to burn, corresponding to target changes in the fat body mass and lean body mass deduced from the total weight change, /e/ providing the user with personalized instructions on exercise and/or diet.

Abstract: This disclosure relates generally to nutritional analysis and recommendations, including systems and methods that provide personalized approaches for analyzing nutrient intake levels and for generating recommendations that are responsive to a user's current nutritional intake and the user's nutrition-related goals. The systems and methods also provide personalized analysis and recommendation for other areas or activities, including applications to exercise adherence, sleep adherence, mediation adherence, and general wellness assessment. Each of these areas or activities can be assessed alone or in combination with one or more other areas or activities.

Abstract: A system for providing post-operative instructions to patients for discharge from a medical facility comprising a repository of instructions consisting of patient-anonymous data and a graphical user interface, the graphical user interface operative for selecting at least one instruction from the repository to assemble a tutorial. The system includes a memory for storing the tutorial, each tutorial associated with a particular user profile and a display, the display presenting the tutorial to the patient. The system further includes a questionnaire to assess patient comprehension of the tutorial, and a calendar module, the calendar module configured to schedule reminder notifications for communication to the patient. An analytics module is also provided, the analytics module configured to analyze patient questionnaire responses and determine optimal tutorial content.

Abstract: A computer-implemented method of generating questions for a survey is presented. The method entails receiving user input regarding a relevant characteristic in response to a first question, and using the user input and a default item to determine items to be included in the second question, wherein the items are associated with the relevant characteristic and are in a same item group as the default item. The items may be food, and the relevant characteristic may indicate the types of food that may be eaten or be avoided. Also presented is a computer-implemented method of changing a user's behavior. The method entails assigning a user to a team, and allowing the user to earn points for the team by making changes to one's diet and/or activities.

Abstract: A method is provided for assigning a relative score number to foods. Assignment of a relative score number to foods allows consumers to select foods that will provide a desirable diet. Equations are provided which are effective to yield a predicted raw score based on measured characteristics. The predicted raw score statistically correlates to a raw score that would be determined by an actual panel. The predicted raw scores are further processed to provide a relative score number that can be easily tracked by a consumer.

Abstract: The method for monitoring an activity of a cognitively impaired user using a device having a body resting on a plurality of support areas and loadable by the cognitively impaired user, generally comprises the step of measuring a plurality of force values exerted by a weight of a load to corresponding ones of the support areas; the step of obtaining a state of an activity of the cognitively impaired user based on the measured values; and the step of generating a signal indicative of the state of the activity. The state of the activity typically can be a given step in a recipe to be cooked on a smart stove in order to assist a cognitively impaired person in the completion of a cooking activity.

Abstract: A system and method for providing dietary guidance is provided. The method includes receiving a selection of a health program for an individual, the health program including a dietary regimen, measuring the individual's caloric expenditure and change in body composition or body mass during the individual's participation in the health program, determining adherence to the health program based on the measured caloric expenditure or the measured change in body composition or body mass, identifying a modification to the health program, and informing the individual of the modification. The modification can include nutritional supplements, meals or recipes having a nutritional and/or caloric content tailored to assist the individual in meeting his or her health goals. The method can further include predicting an expected change in body composition or body mass based on the health program and based on the individual's gender, age, height, weight, and other factors.

Abstract: An interactive cooking preparation device is presented. The user places ingredients that the user wishes to use in a recipe. The interactive cooking preparation device detects the ingredients placed by the user in the detection area of the interactive cooking preparation device using sensors. The detection results in a set of ingredient identifiers that correspond to the placed ingredients. A recipes database is then searched for the detected set of ingredient identifiers. The database search results in one or more suggested recipes. The suggested recipes are displayed to the user on a display device that is included in the interactive cooking preparation device. The user then selects one of the suggested recipes.

Abstract: Some embodiments of the invention provide a system which creates and delivers a meal plan to a user. The meal plan may be customized to suit the user, by drawing from recipes in the user's personal collection, and by enabling the user to specify goals relating to nutrition, budget, preparation time, etc. Once approved by the user, a meal plan may serve as a basis for a shopping list which includes items called for by recipes in the meal plan, and/or other items. The shopping list may form the basis for a delivery order submitted to a grocery provider, if the user so desires. As such, embodiments of the invention may enable the user to avoid expending the time and mental energy conventionally associated with planning meals and shopping for their ingredients.

Abstract: A hydration level measurement system and method comprising a technology embedded scale that rewards individuals for drinking an appropriate amount of liquid throughout the day. In an example embodiment, a reusable water bottle is equipped with an RFID tag and assigned to an individual so that the user's hydration level may be tracked. The RFID tag logs the individual's access as well as “before-filling” and “after-filling” weights of the bottle when placed on the scale. A computer screen acknowledges the bottle's owner, and then indicates the increased weight and how many points will be awarded to the user using an ounces-to-points conversion. Data may be transferred from the scale computer to a web server and aggregated at the server from multiple scales for multiple “hydration challenges.” A web application receives and processes user requests to display data related to each hydration challenge such as the current scores of the participants.

Abstract: A system for decorative space-saving measuring cups is a set of modified nesting doll that can be used to measure sequential volumetric quantities. Each of the nesting dolls can split apart into a first measuring cup and a second measuring cup, which are sized to hold two different volumes of a substance. The second measuring cup of an arbitrary nesting doll is always elevated by the second measuring cup of the next-largest nesting doll so that the second measuring cup of the arbitrary nesting doll is easier to grasp.

Abstract: Using NMR/MS based metabonomics and targeted lipidomics approaches the inventors have explored the metabolic phenotypes of aging and longevity in a cohort compromising centenarians, elderly and young adults. The inventors have identified biomarkers for a reduced risk of developing ageing related chronic inflammatory disorders and propose a method of diagnosing a lifestyle that allows delaying and/or avoiding ageing related chronic inflammatory disorders using PC—O 40:1 as biomarker.

Abstract: The invention provides methods for promoting weight loss by an animal, promoting weight loss by an animal while preventing or minimizing loss of lean body mass by the animal, preventing a reduction in energy metabolism by an animal, reducing the risk of regaining weight by an animal after weight loss, and ameliorating undesirable animal behaviors associated with reduced caloric intake by intermittently feeding an animal a first diet containing calories that meet the animal's maintenance energy requirements and a second diet containing calories that do not meet the animal's maintenance energy requirements. In preferred embodiments, the described feeding pattern and diets are fed in conjunction with one or more weight loss agents.

Abstract: An adjustable portion control device is disclosed. The portion control device can be comprised of a portion container with a circular interior, a circular rotating platform, and a measurement indicator located upon the portion container. The rotating platform is lowered within the portion control container to an adjustable target weight indicated by the measurement indicator for providing an appropriate amount of food for that target weight.

Abstract: A system and method include exploding a recipe via a computer system for a process to make an end food product into a set of hierarchical process steps, obtaining nutrient values for each input material to be used in making the end food product, obtaining loss profiles for input materials, the nutrient loss profiles including a process loss profile for steps in the process to make the end food product and a storage loss profile for storing intermediate food product resulting during the process, and performing a hierarchical based nutrient loss calculation using the nutrient values and loss profiles to quantify nutrients remaining in the end food product.

Abstract: Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.

Abstract: Liquid consumption devices, systems, and methods of using the same are described herein. One method of using a liquid consumption device can comprise determining a hydration plan for a user based on parameters of the user using a computing system, receiving data from a liquid consumption device at the computing system over a period of time, aggregating the data received over the period of time to track liquid consumption of the user, and identifying the user is outside a threshold hydration level based on the aggregated data and the determined hydration plan.

Abstract: A flow rate measuring device having a housing for enclosing and preventing a removable ramp from being exposed to ambient light. The ramp includes an upper transparent section and a lower transparent section enabling a flowable substance to flow therebetween. A timing circuit connected to a first photo detector and a second photo detector below transparent sections of the ramp determines amount of time for a flowable substance to flow between the first photo detector and the second photo detector. Artificial light sources above the photo detectors are included within the housing.

Abstract: A method for assisting individuals with managing their fuel consumption at different points throughout athletic training or competitions is provided, which includes collecting information about the individual participating in the athletic event in addition to information about the event itself, providing feedback to the individual based on this information, monitoring the individual's energy level at the moment of sweat and using this information to tailor a fueling plan for the individual. In one aspect, the individual may provide her information and access her customized fueling plan using a web-based browser or a mobile device application.

Abstract: An infrared imaging service combined with a food service business serves to educate consumers about healthy eating and health in general, and provides viral marketing aspects to grow the food service business and associated healthcare practices. Customers at the food service business may scan a QR code located at a table or food counter, schedule a thermographic image on their smartphone, use an image downloaded to their smartphone ad a ticket to have their thermographic image taken, and be automatically e-mailed their thermographic image when it is taken.

Abstract: A body weight management device includes a body weight obtainment unit that obtains measurement data in which a body weight measurement value and a measurement day/time are associated with each other, an increase/decrease amount calculation unit that calculates a target intra-day variation amount by which the body weight varies during sleep, a target obtainment unit that calculates a target value when measuring a pre-sleep body weight value at a second timing before the measurement subject sleeps relative to a post-waking body weight value that is measured at a first timing after the measurement subject wakes, an advice obtainment unit that obtains advice information regarding meals to achieve the target value, based on a result of comparing a pre-meal body weight value measured at a third timing prior to a meal with a threshold value, and an output processing unit that outputs the obtained advice information.

Abstract: A method is provided for assigning a relative score number to foods. Assignment of a relative score number to foods allows consumers to select foods that will provide a desirable diet. Equations are provided which are effective to yield a predicted raw score based on measured characteristics. The predicted raw score statistically correlates to a raw score that would be determined by an actual panel. The predicted raw scores are further processed to provide a relative score number that can be easily tracked by a consumer.

Abstract: The invention establishes a set of nutritional profiles in a data processing system, which are utilized to establish an optimal meal menu for a given time and location and with regard to a set of available ingredients. The invention includes a profiling routine where a set of characteristics of a particular individual is entered. The characteristics are aggregated with data saved for other patrons. When an individual with an established profile enters a networked eatery, they initiate a menu routine by entering their identification. The routine matches the information with the aggregated data to determine a patron match, which in turn is matched with the set of characteristics to determine an optimal menu plan. The optimal menu plan is matched with the set of available ingredients to produce a menu. Selected menu items are recorded to the patron's nutritional profile which can be visually represented in any of several formats.

Abstract: Devices and methods for detecting an eating activity occurrence are provided. A device includes a sensor for monitoring movement of a portion of an arm of a subject, and a processor in communication with the sensor for collecting raw data associated with movement of the portion of the arm. The processor is configured to process the raw data and form processed data. The processed data includes a determination of whether an eating activity has occurred. A method includes sensing movement of a portion of an arm of a subject, and processing raw data associated with the movement of the portion of the arm of the subject to form processed data. The processed data includes a determination of whether an eating activity has occurred.

Abstract: Improved outcomes of patients resulting from: continuous monitoring of blood glucose level, other metabolites, food consumption, and preferably, exertion level; and resulting from providing personalized education and other advice on insulin and drug administration, food consumption and timing, and exercise type and intensity, as well as reward test strips which entitle the patient to a discount, rebate or other benefit, are publicized to increase patient compliance with the recommended diet, exercise, and/or testing, drug administration, and improve patient clinical outcomes; or are publicized to recruit new patients into the system, and thereby improve the outcomes and overall health of an increasing proportion of the diabetic patient population. The improved blood glucose level control or other measurable parameters that follow from increased patient compliance and the use of reward test strips can also be publicized to improve patient compliance or recruit more patient into the system.

Abstract: This invention is a device and system for monitoring a person's food consumption comprising: a wearable sensor that automatically collects data to detect probable eating events; a voluntary human-to-computer interface that is used by the person to enter food consumption data wherein the person is prompted to enter food consumption data when an eating event is detected by the wearable sensor; and a data analysis component that analyzes food consumption data to estimate the types and amounts of ingredients, nutrients, and/or calories that are consumed by the person. In an example, the wearable sensor can be part of a smart watch or smart bracelet. In an example, the voluntary human-to-computer interface can be part of a smart phone. The integrated operation of the wearable sensor and the voluntary human-to-computer interface disclosed in this invention offers accurate measurement of food consumption with low intrusion into the person's privacy.

Abstract: A cooking appliance for processing and preparing foods that includes a base structure (48) on which a support suitable for holding a container (2) containing foods to be processed is assembled, a motorized driving device suitable for rotating a detachable stirring or cutting device inside the container (2), an electronic circuit for powering and controlling the driving device and a heat energy transferring device which is controlled by an appliance microcontroller, and a dedicated computing device (85) integrating a user interface and a telecommunication interface, which, depending on the instructions provided by a user, is suitable for at least sending instructions containing cooking parameters and/or programs to the appliance microcontroller through a data bus and for displaying any anomaly detected by the appliance microcontroller through a multifunction touch screen.

Abstract: This invention is a device and system for monitoring a person's food consumption comprising: a wearable sensor that automatically collects data to detect eating events; a smart food utensil, probe, or dish that collects data concerning the chemical composition of food which the person is prompted to use when an eating event is detected; and a data analysis component that analyzes chemical composition data to estimate the types and amounts of foods, ingredients, nutrients, and/or calories consumed by the person. In an example, the wearable sensor can be part of a smart watch or smart bracelet. In an example, the smart food utensil, probe, or dish can be a smart spoon with a chemical composition sensor. The integrated operation of the wearable sensor and the smart food utensil, probe, or dish disclosed in this invention offers accurate measurement of food consumption with low intrusion into the person's privacy.

Abstract: A cooking appliance for processing and preparing foods with an external user interface that includes a base structure (48) on which a support suitable for holding a container (2) containing foods to be processed is assembled, motorized driving device suitable for rotating detachable stirring or cutting means inside the container (2), an electronic circuit for powering and controlling thent driving device and heat energy transferring means controlled by an appliance microcontroller, a user interface integrated in a user computing device (D) detached with respect to the appliance for inputting operating parameters of the appliance, and the user computing device (D) is communicated with the appliance microprocessor through a wireless communication interface for inputting operating instructions of the appliance or cooking programs.

Abstract: Systems and methods are provided for ordering prepared food products via a network using an electronic device. A menu of available prepared food products may be presented on a display, and one of the prepared food products may be selected using an interface of the device. A menu of bread items available may be presented including visual representations of each available bread item. One of the bread items may be selected, whereupon a visual representation of the selected bread may be presented. One or more ingredients may be selected using the interface, whereupon visual representations of the ingredients are superimposed on the visual representation of the selected bread item. The systems and methods may provide an enhanced visual experience similar to ordering the product in person and watching the product being made.

Abstract: An electronic device for managing a health plan comprises an electronic display and a processor configured to maintain a meal plan to be displayed on the electronic display. The meal plan has a plurality of meals as guidance for a user to consume during a day. The processor is further configured to switch a meal of the plurality of meals with a specific meal offered by a specific entity. The specific meal can have substantially the same nutritional characteristics as the meal being switched out. A computer-readable medium including instructions stored thereon, that when executed by a processor may cause the processor to manage a meal database. A related method for managing a health management system is disclosed that includes switching the meal from the meal plan with a specific meal from the one or more specific meals.

Abstract: The present invention provides methods for providing a personalized list of dietary nutraceuticals to an individual, wherein at least one of the nutraceuticals affects the bioavailability of at least one other of the nutraceuticals, the methods including adjusting the amount of the affected nutraceutical based on the influence of the affecting nutraceutical on the bioavailability thereof. The present invention further provides a computerized system including a database and a processor which includes modules configured for providing the list of nutraceuticals according to the invention.

Abstract: There is disclosed an apparatus for regulation of user consumption. In an embodiment, the apparatus includes a processor, a memory component, an input/output component, a hydration schedule component, a meal schedule component, a consumption speed regulator, and a profile component. The meal schedule component includes one or more meal prompt generators configured to present one or more meal prompts at times relevant to consumption of meals. The consumption speed regulator includes a chewing pacer configured to present a perceivable pulse that repeats a pre-determined number of times. The profile component is configured to store information about the user and provide the information to at least the hydration schedule component and the meal schedule component for respective scheduling of hydration prompts and meal prompts. Other embodiments are also disclosed.

Abstract: A food media processing platform (FMPP) and a computer-implemented method, performed by a processor, are described for processing food nutrition information for presentation to a consumer. Original food nutrition information stored in a first database may be examined to determine key attributes of the original food nutrition information. The determined key attributes of the original food nutrition information may be contrasted with consumer provided information stored in a second database. Modified food nutrition information may be generated based on the contrasting. An algorithm is then performed that compares the key attributes of the modified food nutrition information to a predetermined criteria. The modified food nutrition information may then be presented to the consumer along with supplemental information on a condition that the predetermined criteria has been met.