Abstract: The invention provides a system for monitoring food consumption of a subject, comprising: a registration system configured to receive food data comprising nutrients and/or calories contained in one or more food item served to the subject; an intake detection system configured to detect consumption of said one or more food item, thereby generating real-time food consumption data; and a tracking and analysis system configured to receive food data from said registration system and consumption data from said intake detection system, and configured to utilize said food data and said consumption data to calculate a total amount of one or more nutrient and/or calories consumed by the subject. The invention further provides methods for monitoring food consumption of a subject.

Abstract: There is provided an information processing device including a detection unit configured to detect a plurality of pieces of food which are eating targets from an image obtained by imaging eating of a user, and a recommendation unit configured to recommend at least the food to be subsequently ingested in real time among the plurality of pieces of food so that the user ingests the plurality of pieces of food detected by the detection unit in an order satisfying a predetermined purpose.

Abstract: There is provided an information processing apparatus including a determination unit configured to determine whether a user is consuming food and drink or whether food and drink is present in a periphery of the user, and a control unit configured to carry out control to output a control signal to an adding unit that adds a lighting effect to one of the food and drink present in a real space and picked-up images of the food and drink in accordance with a determination result of the determination unit.

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: There is provided a system (10) for generating a meal plan for one or more persons. The system comprises: an input device (134); a recipe locator (163); an ingredient locator (165); an ingredient quantity calculator (166); a meal plan generator (168); and an output device (138).

Abstract: An educational and interactive system for teaching children the importance of maintaining proper nutrition in order to induce healthy growth utilizing an interactive audio system that updates a child regarding the child's height and outputs pre-recorded messages. A system having an elongate member adapted to determine accurate height measurements of a child, the elongate member having a measurement indicator extending from the top of the face of the elongate member to the bottom of the face of the elongate member, the elongate member with a series of food decals disposed at predetermined locations on the face of the elongate member.

Abstract: A system having an incorporated software program attempts to tailor a person's diet with the person's desired nutritional goal and their current food consumption. The system provides food exchange lists to assist a person making food choices from a category of food.

Abstract: A computing system accepts user selection and/or performs automatic selection of recipes. In various embodiments, the system produces shopping lists, task lists, pre-cooking-day preparation lists, labels for freezing, and the like so that preparation for several days' worth of meals can be accomplished by a given number of people in one cooking day of a given length, for example. The organization of preparation tasks is, in some embodiments, optimized for efficient use of preparation resources, such as ovens, mixers, and counter space. In certain embodiments, the system automatically converts ingredients between units in which they are typically purchased and units in which they are used in cooking. Various embodiments produce grocery shopping lists, chopping (ingredient preparation) lists, preparation instruction lists, freezing and serving instructions, freezer labels, and reminder messages.

Abstract: Disclosed here is a technology for providing active guided assistance in culinary execution to consumers in real-time. The guided assistance can take the form of a platform system implemented on an electronic device that provides recipes, recipe details (e.g., timing, techniques, cooking tools, ingredients, steps), and one or more guidance tools including any one of a meal plan, a shopping list, a nutrition tracker (or “health tracker”), a taste profile, or an allergen/medical filter. The guided assistance dynamically adapts its content in response to a user's understanding and progress with respect to each step in executing a recipe. The content includes integrated culinary information collected from various sources of information, including a system-generated database or third-party systems.

Abstract: An algorithm and method to provide personal recommendations for nutrition based on preferences, habits, medical and activity profiles for users, and constraints. The algorithm can also be fed and takes into account real-time feedback from the user. The method allows creating a personal nutritional schedule based on a set of constraints, which are solved using an optimization algorithm to find the diet best fitting each user. The method also includes analyzing a single user by applying various statistical techniques, enabling the algorithm to infer the user's preferences and updating of the constraints, analyzing and clustering of the general user population based on statistical principles, giving the algorithm insightful information and allowing improved performance by means of “machine-learning,” and creating a list of recommended food items/recipes to help users live a balanced, healthier lifestyle.

Abstract: A diet management system, including a plurality of different-sized templates, each template having the same shape and defining a size of a food portion in accordance with a standardized eating system. Each template is collapsible for storage and/or transportation, and each template includes an indicia demarking the correspondence of the template with the standardized eating system.

Abstract: A system for automated monitoring of food and beverage intake comprises a weighing assembly including a scale, a product identifier adapted to identify product IDs and a data transfer module in communication with the scale and product identifier. The data transfer module being adapted to receive product IDs associated with food and beverages use information including any change in weight of the food and beverage. The system also comprises a food and beverage inventory database, a food nutrient database, a dietary intake plan for a user of said system; a dietary intake recorder, and a user interface in communication with said dietary intake recorder. The dietary intake recorder is automatically updated with food and beverage use information identified by the weighing assembly. The user interface is also adapted to facilitate input of external food and beverage intake of a user to the dietary intake recorder.

Abstract: A system and method for assisting a user in assembling a culinary combination according to a recipe. The system comprises a scale and a computing device configured to communicate with the scale. The system displays information regarding ingredients of the recipe and displays a progress of assembling the culinary combination based on the information from the scale. In some embodiments, a bar graph is displayed with a bar proportional to the measured amount of an ingredient of the recipe compared to a target amount for the ingredient. In some embodiments, the system displays a build column of one or more recipe blocks, representing actions or ingredients of the recipe. An active recipe block is displayed with a portion of the recipe block displayed in a different manner in proportion to the measured amount of an ingredient of the recipe compared to a target amount for the ingredient.

Abstract: A method of treating cholesterol imbalance, high LDLs, and other metabolic syndrome problems and symptoms of osteoarthritis. The regimen preferred embodiment includes lipids as 60% or more of daily caloric content, protein up to 10%-15% of daily caloric content; and carbohydrates up to 25% or less of daily caloric content, primarily in the form of non-starchy, low-glycemic fresh fruit and vegetables, and nuts, along with a daily intake of 35 grams of dietary fiber, with a significant percentage of this as soluble fiber; average daily cholesterol intake of less than 10 mg, and 30 grams of cocoa solids.

Abstract: The present invention relates to a diet management system and method, wherein individual information data about users going through diet management are received and users are classified by body morphology, and a user-specific customised solution is provided in accordance with user body morphology classification-based diet targets, lifestyle analysis results and condition diagnostic data, and the user's current circumstances are received and a customised solution is provided that has been changed to match therewith. The present invention makes it possible to provide, in timely fashion, a solution wherein systemic diet management is effected that matches the characteristics of each individual person who is dieting, and wherein changes are effected so as to reflect the current condition of the person who is dieting.

Abstract: The invention is directed to a weight management method, designed to stabilise and optimise insulin levels.

Abstract: A nutritional insight recommendation system using map-reduce software to calculate increasingly large user base and food items to provide real-time updates on nutritional guidelines. The system provides a universal system that use and share data among end users, nutritionists and dieticians, food service providers (such as restaurants) and manufacturers, and health providers and government entities.

Abstract: A body weight management device includes: a change obtainment unit for obtaining an intra-day body weight change value on a daily basis based body weight measurement values of a measurement subject measured on a daily basis; an achievement rate obtainment unit for comparing the intra-day body weight change value obtained by the change obtainment unit with an intra-day target weight loss value and obtaining, based on a result of the comparison, a target achievement rate indicating a percentage of total days in a predetermined period in which the intra-day body weight change value has reached the intra-day target weight loss value; and a target obtainment unit for obtaining, based on the target achievement rate obtained by the achievement rate obtainment unit, a new intra-day target weight loss value to serve as a target for future body weight measurement.

Abstract: Processes are provided for controlling body weight of a consumer, as well as for selecting and purchasing foods, and for producing food products, based on a combination of food energy data and relative healthfulness data for a candidate food. Various ways are provided for obtaining and accessing the food energy data and relative healthfulness data. Related processes and systems are also provided for assisting in the foregoing processes.

Abstract: A food selection system which includes a housing have at least one storage compartment and a plurality of air vents and an aroma creation device to create an aroma stored within at least one storage compartment, wherein an exterior surface of the housing resembles a food item, and the plurality of air vents connect the at least one storage compartment to the exterior surface.

Abstract: A wellness and weight management system, method, program and software application configured to provide feedback for healthy and unhealthy lifestyle decisions that accommodates a wide variety of wellness goals, behaviors, dietary preferences, activity preferences, exercise preferences and body weight objectives.

Abstract: Disclosed are a method for providing a meal plan using a refrigerator, and a refrigerator using the same.

Abstract: A method and program product comprises the steps of receiving information comprising at least a user's physical data. The information being input using a user interface device and being stored electronically. A user's plate of food items placed on a scale support structure is identified. The plate comprises a plurality of compartments, each of the compartments being configured to retain a food item. Weight information is received from a plurality of weighing devices. Each of the weighing devices is operable to electronically communicate a weight of one of the compartments and its contents. The weight information is processed to at least determine weight and nutritional information for the food items. At least the determined weight and nutritional information for the food item in each compartment and a total weight and nutritional information for the food items in the plate is communicated.

Abstract: A portion control aid and method of making and using the same includes a transparent base with portion-indicating markings. The portion indicating-markings form portion-indicating regions. The size of the portion indicating regions correspond with the size of a perimeter of a portion of food that is equal to a desired or recommended portion. When the food consists of pieces that can be formed in a pile or scoop, the markings are determined by the expected Angle of Repose of the pile or scoop. In use the transparent base is held directly above the portion of food with the portion indicating region generally aligned with the portion of food. If the entire portion of food visually appears to fit within the portion-indicating region, the portion of food contains no more than the desired or recommended portion.

Abstract: A drug-free method for training athlete(s) using ph balancing including the steps of eating from a trainer-specified meal plan; training according to a trainer-specified training plan; and pH testing of the athlete(s). The athlete's diet is maintained according to the trainer- specified meal plan, followed by the athlete training in accordance to the trainer-specified training plan. The athlete then undergoes pH testing to determine if they have a proper body pH balance to maximize training results. Further, a kit is disclosed having a set of charts, a saliva ph tester; a urine ph tester; pre-train and post-train supplement drinks; a set of vitamin supplements; and user instructions.

Abstract: A method of providing personalized compliance feedback includes detecting user movement data using at least one data sensor, parsing the detected user movement data into segments indicative of potential activity, wherein each segment comprises event motion data occurring during a corresponding time interval, identifying at least one recognized activity from the parsed user movement data, generating feedback based on the at least one recognized activity, and outputting the generated feedback.

Abstract: A method of providing personalized compliance feedback includes detecting user movement data using at least one data sensor, parsing the detected user movement data into segments indicative of potential activity, wherein each segment comprises event motion data occurring during a corresponding time interval, identifying at least one recognized activity from the parsed user movement data, generating feedback based on the at least one recognized activity, and outputting the generated feedback.

Abstract: A system and a method for diet management based on image analysis are provided. The system includes a database and a comparison device. The comparison device is coupled to the database. The comparison device performs similarity comparison in the database based on a supervector related to at least one diet image so as to find out at least one similar population and provides information related to the at least one similar population.

Abstract: A method and apparatus for determining and prescribing a quantifiable, reproducible, and customized diet for a patient suffering from dysphagia.

Abstract: A four step system for weight loss in a person who is overweight or obese by introducing protein, vegetable, and starch (carbohydrate) in specific ratios to promote fat utilization and weight loss from fat composition of the person's entire body. The system utilizes portion control meal plates for weight loss in an overweight or obese person that have different protein, vegetable, and starch (carbohydrate) intake portions.

Abstract: The present disclosure provides methods for preventing and/or reducing early childhood obesity that are based upon early inception (e.g., third trimester of pregnancy), anticipatory guidance (e.g., prior to an infant reaching a specific developmental stage), sequential guidance, and nutritionally and developmentally appropriate dietary and parental feeding behaviors guidance, all specifically targeting factors that have been associated with childhood obesity. The present methods may help instill early healthy eating habits and nutritious food preferences for infants and young children, promote an appropriate early growth trajectory, and a long term weight status that is consistent with public policy recommendations and associated with long term health.

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: A method of facilitating compliance by individuals to low calorie diets, by ingestion of a pourable or spoonable aerated composition around a meal.

Abstract: The present invention provides a method for modifying the eating behavior of a patient equipped with a gastric restriction apparatus, comprising steps of: a. providing an adjustable gastric band (AGB); b. providing a pressure sensor to measure pressure within said AGB; c. providing a processing unit containing instructions to collect a set of pressure measurement and to analyze said set pressure measurement; d. providing a data base comprising data concerning pressure exerted within said AGB by a bolus of liquid food, a bolus of semiliquid food, and a bolus of solid food; e. recording said sets of pressure measurements; f. recording the results; g. communicating said results; h. placing said AGB in position; i. measuring said pressure within said AGB; j. using said distinction of said current eating pattern to modify said eating behavior of said patient.

Abstract: Health and wellness management techniques and devices are described including receiving data representing a nutrition profile defining parameters upon which a target score is established based on nutrition consumption, acquiring other data representing subsets of acquired parameters, determining values for the subsets of the acquired parameters based on reference values for the parameters set forth in the nutrition profile, calculating a nutrition score based on the values, determining a magnitude of a difference between the nutrition score and the target score, predicting a subset of the acquired parameters to reduce the difference between the nutrition score and the target score, the subset of the acquired parameters being predicted based on at least one of an environmental parameter and a social parameter, and causing generation of a representation of a recommendation to engage in nutrition intake.

Abstract: The present invention extends to methods, systems, and computer program products for implementing an avatar having artificial intelligence for identifying and providing meal recommendations. The avatar acts as an electronic representation of a user. The avatar searches available information and makes recommendations to the user based on initial input, the user's response to previous recommendations regarding meals, and/or other information regarding the user. In this way, the avatar continually learns more about the user to improve future recommendations regarding meals that the user will enjoy and also meals that meet a user's nutritional requirements or dietary goals. Accordingly, the avatar can make many meal related decisions for the user that, given the learning the avatar can obtain, can closely approximate the decisions the user himself would make.

Abstract: Health and wellness management techniques and devices are described including receiving data representing a nutrition profile defining parameters upon which a target score is established based on nutrition consumption, acquiring data representing subsets of acquired parameters, determining values for the subsets of the acquired parameters based on reference values for the parameters set forth in the nutrition profile, calculating a nutrition score based on the values, causing presentation of a representation of an overall score comprising the nutrition score, determining a nutrition deficiency, and generating data representing a recommendation associated with the nutrition deficiency.

Abstract: A game that encourages a player to eat nutritious food items that includes a game board having a plurality of contiguous spaces defining a playing path, wherein each space designates a given activity, and wherein one activity is designated to encourage the player to eat a nutritious food item; a playing piece for each player; chance means for determining the number of spaces a player can advance a playing piece along the playing path; and, means for encouraging the player to eat a nutritious food item based on the playing piece landing on a respective space on said playing path.

Abstract: To develop an easy-to-eat or an easy-to-drink food product by analyzing a swallowing phenomenon.

Abstract: An apparatus, method and computer program storage device cooperate to acquire an image of at least a part of a meal. An analysis is then done on the image to determine a substance in the image. The analysis also considers caloric intake and exercise data and compares the same with a health management model to arrive at a recommendation for a user who consumed the meal. Various optional features include using wireless communications to receive exercise data from sensors, as well as communication related images such as the menu of a restaurant or the location of the restaurant.

Abstract: An educational dinnerware device has an interior surface connected to a rim. The interior surface has at least one interior side wall and a bottom surface defining a food area. An exterior surface of the educational dinnerware device is connected to and extends away from the rim and has at least one exterior side wall and an exterior bottom surface. Formed in the exterior bottom surface is a card loading cavity with an exterior viewing surface forming a wall of the card loading cavity. A viewing card having two opposite viewing surfaces and an edge is placed in the card viewing cavity and allows one of the surfaces of the viewing card to be viewed through the exterior viewing surface, which can be viewed through the interior viewing surface of the educational dinnerware device.

Abstract: A wellness and weight management system, method, program and software application configured to provide feedback for healthy and unhealthy lifestyle decisions that accommodates a wide variety of wellness goals, behaviors, dietary preferences, activity preferences, exercise preferences and body weight objectives.

Abstract: The invention relates, generally, to a customized household dietary menu system and provides a method for creation of said system, as well as an article of said system.

Abstract: Methods for evaluating and treating patients for dysphagia are provided. In a general embodiment, the method comprises screening the patient for dysphagia symptoms, diagnosing and categorizing the dysphagia if the patient exceeds a threshold of dysphagia symptoms, choosing the proper dysphagia treatment product based the patient's dysphagia, and giving the patient preparation instructions for the dysphagia treatment product.

Abstract: A method, system and computer program product is described for providing meals to consumers in a school district. The method includes utilizing a computer processor to obtain meal offering submissions from food service suppliers, determining whether the meal offering comply with predefined guidelines and displaying the meal offerings that meet the guidelines on a client for selection by a user, and obtaining via user input, orders for the meal offerings.

Abstract: An illustrative mobile computing device executing weight, nutrition, health, behavior and exercise application software serves as a simulated combination personal trainer and dietician/nutritionist for the user using comprehensive databases storing personalized health, nutrition and exercise information. A mobile computing device, such as a smartphone, executing such software monitors, tracks and/or adjusts caloric intake, energy expenditure taking into account nutritional information and behavioral factors. The mobile computing device receives food consumption, exercise-related, behavior and other input using speech input and the device's GPS subsystem to ease data entry burden on users and to promote continued long-term usage. The system rewards user goal achievement in an automatic, seamless manner, through, for example, downloading music, books, or other media.

Abstract: A method for identifying nutritional data related to food substances contained in a multimedia content item is provided. The method includes analyzing a received multimedia content item to identify multimedia elements containing food substance; generating at least one signature for each identified multimedia element; querying a deep-content-classification (DCC) system for each of the identified multimedia elements to find at least one concept that matches at least one of the identified multimedia elements; matching the at least one signature of each of the at least one matching concepts to previously generated signatures of food substances maintained in a data warehouse; retrieving, for each of the at least one matching signature, nutritional data associated with the at least one matching signature from the data warehouse, thereby providing nutritional data for the food substances substance contained in the received multimedia content item; and sending the nutritional data to the user device.

Abstract: A physiology and exercise management system based on body weight difference and heartbeat rate uses a common portable electronic device in line with a built-in APP imputation software program to impute a user's basal metabolic rate (BMR) and ideal calorie intake according to a difference value between the user's current body weight and an international standard body mass index (BMI) and then uses a heartbeat rate range to detect the user's calorie consumption situation and a concise balance chart to learn the relation between the user's calorie intake and total calorie consumption values, and increase or decrease of personal body weight, so that a specific user can manage and maintain the best physiological condition for a long term effectively according to the body type and exercise purpose.

Abstract: A system and method for enabling a personal diet management service is disclosed. The system enables users to communicate with the system and receive recommendations throughout the day. The system recommends recipes and restaurants serving the recipes based on a plurality of factors comprising of the calorie and nutrient intake of the person for each meal, identified deficiencies based on the recommended daily intake among others. The system also allows user to communicate with restaurants for reserving tables and specifying any further requests.

Abstract: A method, including: selecting at least one favored food item; determining a target caloric intake for a period, determining an amount of calories desired for a caloric up-adjustment, wherein the up-adjustment reduces any caloric intake shortfall from the target caloric intake for the period; and making at least one food recommendation including a number of servings of one favored food item or any combination of more than one favored food item. A total caloric impact of the recommendation includes a caloric content of the recommended food plus an allotment for an expected transient increase in caloric intake necessary to reach a same level of satiety during a subsequent transient increase in appetite. The food recommendation is selected to be a food recommendation including a total caloric impact that best matches the desired up-adjustment calories.