Abstract: A method and apparatus for generating a visual representation of a flavor or texture profile based on flavor or texture preferences of a user with respect to each of a plurality of flavor or texture categories or based on flavor or texture characteristic information representing flavor or texture characteristics of a product or recipe for each of a plurality of flavor or texture categories. The flavor or texture preferences of a user and the flavor or texture characteristics of a product or recipe with respect to each of a plurality of flavor or texture categories is determined by way of a method and apparatus for determining a flavor or texture profile for a user and a method and apparatus for determining a flavor or texture profile for a food element, respectively. Also described is a method and apparatus for providing food element recommendations based on flavor or texture.

Abstract: A computer implemented system and method For familial meal-planning decision support by analyzing user pre-defined inputs of constraints and priorities, reflecting their individual family size, nutritional concerns, tastes, as well as the user's constraints on time, budget, interest in experimentation, and variety, store preferences, etc. The software engine maps the user-defined inputs against local store sales, promotions, and/or manufacturer offers, and compiles a suggested periodic meal and shopping plan and, if accepted, shopping list by store organized by aisle or delivery order).

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 method of managing health of a user includes receiving data related to weight change, net caloric intake, mental status, and spiritual status, all during the first time period. The method includes determining a moving average weight change per time increment per net caloric intake unit (MAWC) based upon the data related to weight change and net caloric intake. The method includes receiving a weight change goal and associated second time period. The method includes determining a recommended net caloric intake based upon the weight change goal and second time period, and the MAWC. The method includes receiving data related to weight change, net caloric intake, mental status, and spiritual status, all during the second time period. The method includes determining an activity recommendation based upon the received data related to the weight change, the net caloric intake, mental status, and spiritual status during the first and second time periods.

Abstract: The present invention extends to methods, systems, and computer program products for providing diet and exercise plans and for providing real time tracking and notifications of the user's conformance with a plan. The plan can be dynamically updated in real time based on the user's compliance with the plan. In some embodiments, the present invention can be implemented using a user's mobile phone that communicates with one or more other computing devices that are incorporated into exercise devices.

Abstract: A method and apparatus for monitoring food consumption by an individual from a food compartment wherein the food compartment may contain or hold solids or liquids. For example, the method includes a sensor to determine the quantity of the solid or liquids located in the food compartment or container. The method contemplates having multiple containers or food compartments wherein a container holds liquids and a food compartment holds solids or semi-solids. By determining the quantity of the food in the food compartment prior to and after the individual has ceased consuming food from the food compartment the amount or quantity of the food can be determined. Knowing the amount or quantity of the food removed from the container the nutritional value of the food may be determined. In addition, a sensor may also monitor the individual removing the food from the food compartment that is monitoring the individual while eating or drinking.

Abstract: An automated method of determining a measure of a subject's heart age comprising the steps of: prompting a user for a plurality of inputs, each relating to an attribute of the subject, each attribute defining one or more of a demographic status of the subject, a lifestyle status of the subject, a physical condition of the subject and a medical history of the subject; receiving, from the user, a plurality of said inputs; determining from said received inputs, a set of parameters for which input data has been received as input from the user; selecting a heart age calculation algorithm from a predetermined set of heart age calculation algorithms according to said set of parameters; and calculating a heart age for the subject according to the selected algorithm; and providing as output said calculated heart age.

Abstract: A recipe system for simulating an operational environment of a food establishment for guiding a user, such as an employee, to prepare recipes in the actual operational environment. The user may be guided through each step of preparation of a product from a recipe. The recipe system may also be used for training a user to learn a layout of ingredients, and memorize recipes for meals and drinks prepared using the ingredients. The recipe system may allow the user to interact with the recipe system to provide user input to simulate preparation of a meal. The recipe system may track time required by the user to prepare a product and adjust a training process based on user's performance. The recipe system can further be used to simulate different layouts of the operational environment and assess efficiency of each layout by receiving user input simulating preparation of recipes using the layout.

Abstract: A computerized system and method are disclosed, the method including but not limited to presenting an interactive cooking menu on a client processor display; receiving on the client device an input regarding the cooking menu and responding to the input. A system is disclosed for performing functions useful in presenting an interactive cooking menu on a client processor display; receiving on the client device an input regarding the cooking menu and responding to the input.

Abstract: A handheld diabetes management device is provided which supports preselected meals for improved therapy. The diabetes management device includes: a food database that stores nutritional information for a plurality of food items; a meal selection module that enables a user to preplan meals for a diabetic patient using the food database; and a meal planner module that facilitates use of the preplanned meals to improve therapy for the patient. The diabetes management device further includes an insulin management module that forecasts amounts of insulin needed by a patient over a period of time.

Abstract: The present invention relates to methods and systems for preparing a health condition-specific eating plan for a subject that is based on personal healthcare information from the subject. The personal healthcare information from the subject is used to identify the preexistence of one or more health conditions, as well as the risk for developing health conditions in the future. This information is then used to generate a list of foods that are beneficial for treating the health condition(s) if incorporated into the subject's eating plan. The customized selection of foods is based on the phytochemical content and density of the foods.

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: 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: Methods for generating recipe recommendations based on virtual cooking results from a virtual cooking system are described. In some embodiments, a virtual cooking result is generated based on a recipe for making a particular food or beverage. The virtual cooking result may include quantitative representations of various expected characteristics of the particular food or beverage. For example, the virtual cooking result may include resulting ingredients, resulting volatile aromatic compounds, and estimates regarding one or more flavors associated with the particular food or beverage. The generation of different virtual cooking results associated with different recipes allows computer programs to leverage machine learning techniques and solve optimization problems in order to determine an optimum recipe or set of recipes for a given set of recipe constraints.

Abstract: Methods for generating recipe recommendations based on virtual cooking results from a virtual cooking system are described. In some embodiments, a virtual cooking result is generated based on a recipe for making a particular food or beverage. The virtual cooking result may include quantitative representations of various expected characteristics of the particular food or beverage. For example, the virtual cooking result may include resulting ingredients, resulting volatile aromatic compounds, and estimates regarding one or more flavors associated with the particular food or beverage. The generation of different virtual cooking results associated with different recipes allows computer programs to leverage machine learning techniques and solve optimization problems in order to determine an optimum recipe or set of recipes for a given set of recipe constraints.

Abstract: Methods for generating recipe recommendations based on virtual cooking results from a virtual cooking system are described. In some embodiments, a virtual cooking result is generated based on a recipe for making a particular food or beverage. The virtual cooking result may include quantitative representations of various expected characteristics of the particular food or beverage. For example, the virtual cooking result may include resulting ingredients, resulting volatile aromatic compounds, and estimates regarding one or more flavors associated with the particular food or beverage. The generation of different virtual cooking results associated with different recipes allows computer programs to leverage machine learning techniques and solve optimization problems in order to determine an optimum recipe or set of recipes for a given set of recipe constraints.

Abstract: Methods for generating recipe recommendations based on virtual cooking results from a virtual cooking system are described. In some embodiments, a virtual cooking result is generated based on a recipe for making a particular food or beverage. The virtual cooking result may include quantitative representations of various expected characteristics of the particular food or beverage. For example, the virtual cooking result may include resulting ingredients, resulting volatile aromatic compounds, and estimates regarding one or more flavors associated with the particular food or beverage. The generation of different virtual cooking results associated with different recipes allows computer programs to leverage machine learning techniques and solve optimization problems in order to determine an optimum recipe or set of recipes for a given set of recipe constraints.

Abstract: Methods for generating recipe recommendations based on virtual cooking results from a virtual cooking system are described. In some embodiments, a virtual cooking result is generated based on a recipe for making a particular food or beverage. The virtual cooking result may include quantitative representations of various expected characteristics of the particular food or beverage. For example, the virtual cooking result may include resulting ingredients, resulting volatile aromatic compounds, and estimates regarding one or more flavors associated with the particular food or beverage. The generation of different virtual cooking results associated with different recipes allows computer programs to leverage machine learning techniques and solve optimization problems in order to determine an optimum recipe or set of recipes for a given set of recipe constraints.

Abstract: A display having each portion thereof equivalent to a predetermined food portion size for providing an individual with a visual reference to estimate an amount of food the individual is eating. The display includes at least one figurine having a body member with a predetermined shape. The body member includes a label for identifying a portion size that it is equivalent to. A head member, having a predetermined shape, is attached to the body member. The head member includes a label for identifying a portion size that it is equivalent to. A predetermined plurality of at least one of leg members and arm members, having a predetermined shape, are attached to the body member. Each one of the predetermined pluralities of at least one of leg members and arm members includes a label for identifying a portion size that each one is equivalent to.

Abstract: A system and method by which users desiring to improve and maintain their health, to resist disease and bodily malfunction, increase their productivity, and decrease their health care costs may record their daily activities, food intake, and various health measures on an internet-based web site. Software at the site provides an automated shaping process, setting individualized eating, activity, and health progress goals, using a formula that increases the probability that each goal will be achieved, immediately informing the user when he or she has made progress towards or achieved a goal, and awards points which users can exchange for their choice of incentives. Graphic feedback on user progress towards long-term eating, activity and health goals is provided. It calculates the number of current lifestyle disease risk factors from user eating, activity, and health measures and provides individualized advice on how to reduce disease risk. A health coach may be engaged.

Abstract: The present invention diet, system, device, and method of transforming a body through energy source cycling that does not require a person to go without food to accomplish the same fat burning results. The invention requires a person to restrict carbohydrates for two to three days and then eat a normal amount of carbohydrates for one to two days. This cycle is then repeated.

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: A method and system for analyzing at least one food item on a food plate is disclosed. A plurality of images of the food plate is received by an image capturing device. A description of the at least one food item on the food plate is received by a recognition device. The description is at least one of a voice description and a text description. At least one processor extracts a list of food items from the description; classifies and segments the at least one food item from the list using color and texture features derived from the plurality of images; and estimates the volume of the classified and segmented at least one food item. The processor is also configured to estimate the caloric content of the at least one food item.

Abstract: This invention provides an apparatus for simulating digestion of a foodstuff, which apparatus comprises: (a) an outer containment vessel into which fluid can be introduced and removed via at least one orifice, and (b) an inner digestion chamber comprising a rigid portion through which the foodstuff can be introduced and a flexible portion which tapers from the rigid portion to an aperture from which the foodstuff can be removed, wherein said inner chamber is securable within the outer vessel such that reversible alteration of fluid pressure within the outer vessel causes reversible partial compression of the flexible portion for mixing foodstuff present therein. The invention also provides systems and methods for simulating digestion of a foodstuff.

Abstract: A method for evaluating a diet includes the steps of: inputting information about a plurality of individual foods forming the diet being evaluated into at least one of a computer and a database; evaluating the diet by measuring the quality of the individual foods forming the diet and compiling scores for each of said measured individual foods to generate an overall score for the diet, wherein the evaluating and compiling step is performed by the computer; and providing information to an individual about overall healthiness of the diet being evaluated.

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 user selects a recipe from a list of recipes. Preparation steps corresponding to the selected recipe are retrieved from a data store, such as a database. Each of the retrieved preparation steps is displayed sequentially to the user on a horizontal surface display that is included in an interactive cooking preparation device. During at least one preparation step, a selected kitchen appliance is identified, such as a configurable burner surface. The identified preparation step also includes one or more appliance parameters that correspond to the selected kitchen appliance. The selected kitchen appliance is controlled by sending one or more signals from the interactive cooking preparation device to the selected kitchen appliance. At least one of the signals sent to the appliance includes one of the appliance parameters.

Abstract: An interactive cooking device is provided. A user selects a recipe from a list of available recipes. Preparation steps corresponding to the selected recipe are retrieved from a data store along with a set of ingredients. The retrieved preparation steps are sequentially displaying to the user on a display that is included in the interactive cooking preparation device. The user's preparation actions are monitored, using one or more sensors. Gestures that correspond to the current preparation step are retrieved from the data store along with thresholds that correspond to each of the gestures. The user's actions are compared to the retrieved gestures using the retrieved thresholds. If the user's actions vary from the gestures by more than the thresholds, an alert is generated. The user is then provided with a suggested course of correction.

Abstract: Disclosed is a system and methods for gathering, analyzing, querying, and providing food safety and risk profile information to end-users via a central or distributed database across a variety of communications modes. It is a computer based system providing the ability for the user to remotely query the database of food safety information and deliver a risk profile and analysis of the food items to the user via a mobile handset such as a Smartphone, Digital Personal Assistant (PDA), tablet, or computer. The database content on food safety is developed through intelligence gathering around the world, historical analysis of food borne pathogen and illness cases and their origins and provenance, and criteria and analytic processes to characterize and rate food risk. The invention also includes analytic techniques to derive predictive indicators of potential food safety threats and risks, and techniques for gathering and analyzing historical query information for system learning.

Abstract: A gluten-free and special diets rehabilitation and living center is provided. The center consists of a cost-friendly, clean, inviting and healthy environment with caring, fun and well educated staff. The center helps residents recover from or live with special dietary needs including gluten intolerance or food allergies. Many services are offered that allow residents to carry on a normal, uninterrupted lifestyle. The center provides features that maintain a resident's connection to family such as facilitating on-site visitations, providing family living units, and providing multimedia communications with family.

Abstract: This invention relates to the labeling of wine for descriptive, educational, and informational purposes. Specifically, in preferred embodiments, labels are provided that display graphically the multifactorial components of taste intensity, taste location on the palate, and tasting descriptors, optionally with supplementary information (type of grape, region where wine is produced, smell of the wine, etc).

Abstract: A magnet-based frame mounting system comprises a frame plate that is magnetically attractive and a wall plate that is magnetically attractive. The frame plate has a first surface that mechanically mounts within a rear surface of a frame. Correspondingly, the wall plate has a first surface that mechanically mounts directly to a wall. When the frame plate is mounted to a corresponding frame, the wall plate is mounted to a corresponding wall, and the frame plate is magnetically coupled to the frame plate, the frame plate is concealed by the frame, the wall plate is concealed by the frame and the frame is repositionable in any direction parallel to the wall plate, without repositioning the wall plate, such that the frame stays at a set location based upon the magnetic coupling between the frame plate and the wall plate.

Abstract: A system which includes a network of appliances functions to retrieve from a data repository, such as a centralized server, at least one data set containing food preparation instructions and to control one or more operations of at least one food preparation device, such as cooking temperatures and times associated with a stove, in accordance with the retrieved at least one data set containing food preparation instructions. The retrieved data set may additional be utilized to cause one or more devices to provide voice prompts to assist a user in the performance of the corresponding food preparation task. The data sets provided for this purpose may be standardized to allow recipes to be shared and used across multiple different appliance types.

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 medical device is disclosed. The medical device includes an RFID reader for receiving information from at least one RFID transponder. The medical device also includes a memory for storing a database and at least one processor for processing information. Also, a remote controller for a medical device is disclosed. The remote controller includes an information receiver for receiving information related to food. The infusion device also includes a memory for storing a database and at least one processor for processing information. A method for use in a medical device is also disclosed. The method includes receiving information from an RFID transponder related to food. Also, the processing the information by comparing the information to a database is included in the method. The method also includes determining the acceptability of the food and providing information related to acceptability to the user.

Abstract: An online game that promotes healthy behavior by engaging computer users and by providing educational information about health and nutrition. User participation is measured in relation to an avatar of a belly that gains and loses weight according to game play. Users are assigned an avatar according to answers to profile questions. Users earn points by correctly answering health and nutrition questions. When a user answers a question correctly, the player can help him- or herself or “sabotage” a friend. Users also have options to help a friend. The game has consequences for incorrect answers. Updates to a leader board and a message board allow users to see how friends are doing. Social networking aspects of the game keep users engaged and entertained, and therefore, more likely to participate. Participation helps users to increase their knowledge of health and nutrition facts and therefore, their knowledge regarding healthy behaviors.

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: The present system and method provides a more precise way to record food and beverage intake than traditional methods. The present disclosure provides custom software for use in mobile computing devices that include a digital camera. Photos captured by mobile digital devices are analyzed with image processing and comparisons to certain databases to allow a user to discretely record foods eaten. Specifically, the user captures images of the meal or snack before and after eating. The foods pictured are identified. Image processing software may identify the food or provide choices for the user. Once a food is identified and volume of the food is estimated, nutrient databases are used for calculating final portion sizes and nutrient totals.

Abstract: A nutritional system includes a food product kit that can be used to prepare nutritious meals that are easy to eat, such as for those undergoing chemotherapy or diagnosed with dysphagia. The food product kit includes, for example, a mold for forming the food product ingredients into a desired shape while freezing, sticks for providing a handle for the frozen food product, an assortment of recipe cards identifying recipes for the food products, and an insulated tote for storing the kit components and the frozen food products. The food product kit may further include narratives printed on the assortment of recipe cards and a thermal pack for keeping the frozen food product cold. Methods of providing nutritional food products to a recipient are also disclosed.

Abstract: Nutrition management techniques and devices are configured for use with a data-capable personal worn or carried device. In one embodiment, a method includes receiving data representing a nutrition profile defining parameters upon which a target score is established. The method includes acquiring data representing acquired parameters associated with nutrition of consumable material components, such as food or drink, and determining data representing values for a first subset of acquired, the values representing a first quantum of nutrition associated with a first subset of consumable materials based on the nutrition profile. The method also includes calculating a nutrition score based on data representing the values, and adjusting the nutrition score based on threshold amounts for one or more of the values. In some embodiments, the method includes causing presentation of a representation a nutrition score as, for example, an indicia of contributions of nutrition on health and wellness.

Abstract: A way of delivering recipe preparation instruction to disabled individuals is provided using an interactive cooking preparation device. The device retrieves an instruction delivery preference that corresponds to a user with a disability, such as a hearing or sight disability. The user then selects a recipe from list of recipes. Preparation steps that correspond to the selected recipe are retrieved from a data store, such as a database. The retrieved preparation steps are provided to the user using the interactive cooking preparation device that provides the preparation steps in an alternative delivery mode based on the user's delivery preference.

Abstract: Packages (10) for housing consumable products and methods of using same are provided. Methods for teaching children to self-feed are also provided. In a general embodiment, the present disclosure provides a package (10) including a body (12) defining side walls (14,16), a first end wall (18), an inclined second end wall (20) and an elongated interior compartment (24) having a predetermined width for housing consumable products.

Abstract: A method and system for conducting a weight loss program. The program includes a program center working in co-operation with a food store to include a distinct program label adjacent to the standard label for appropriate foods designated within the program. The program center includes a data collection area to collect a user's physical measurements and questionnaire answers. These measurements and answers will result in a unique diet plan for each user and designate the appropriate serving amounts for a given category of foods. The user will then use the distinct program label to local the allowable foods and purchase them. Preferably, the program center is located within or adjacent to a grocery store.

Abstract: Systems and methods integrating childhood health and fitness into educational programs. Included are integrating multimedia entertainment concepts into health and fitness educational programs that are combined with multiple curricula.

Abstract: Various methods and systems are provided for meal planning. In one example, a method for meal planning includes receiving a user's meal preferences and automatically generating a meal plan including a plurality of separate meals based on the user's meal preferences.

Abstract: A device to plan meals, comprising, at least one Food Item Piece corresponding to an item of food, at least one Food Item Storage Page adapted to temporarily store the at least one Food Item Piece and at least one Daily Meal Planning Chart adapted to temporarily store the at least one Food Item Piece, wherein an individual may plan a meal by selecting at least one Food Item Piece corresponding to an item of food from the at least one Food Item Storage Page and temporarily store it on the at least one Daily Meal Planning Chart.

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 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: An interactive cooking preparation device that includes a flexible horizontal display surface is presented. A set of actuators located under the flexible horizontal display surface that, when activated, cause a tactile sensation on the display surface. A user selects a recipe from a list of recipes. A set of preparation steps that correspond to the selected recipe are retrieved from a data store. Each of the preparation steps are displayed to the user on the flexible horizontal surface display. A current preparation step that is being performed by the user is identified. The user is directed to an area of the interactive cooking preparation device using a tactile feedback mechanism. The tactile feedback mechanism causes a physical sensation on the surface of the interactive cooking preparation device. The physical sensation is felt by the user when the user is touching the surface of the interactive cooking preparation device.

Abstract: Method for providing information to a user from a capsule for the preparation of a beverage in a beverage producing device (20) comprising providing a capsule with a two-dimensional barcode (7) thereon, capturing at least one image of the barcode via a digital camera (42) and displaying decoded information from said image on a display (41).