Abstract: A diet recommendation method, device, storage medium and electronic device are described. The diet recommendation method includes: obtaining historical dining data; and determining a target recommended recipe by using a recommendation model based on multiple candidate foods and the historical dining data.

Abstract: There is provided an auto detection system including a thermal detection device and a host. The host controls an indication device to indicate a prompt message or detection results according to a slope variation of voltage values or 2D distribution of temperature values detected by the thermal detection device, wherein the voltage values include the detected voltage of a single pixel or the sum of detected voltages of multiple pixels of a thermal sensor.

Abstract: A technique to operating a kitchen system for at least partially automatic preparation of food, a kitchen system and a computer program product are proposed, wherein one or more preparation parameters for one or more preparation steps and/or one or more kitchen appliances of the kitchen system to be used for the preparation are determined, adjusted and/or selected automatically and using a database system.

Abstract: A method of providing genetically personalized food recommendations includes storing, in a food micronutrient database accessible through an electronic device, a mapping of individual micronutrients to genetic information, medical information, and therapeutic objectives, a food menu for at least one restaurant, and nutrient data of each menu item on the food menu. The method also includes receiving and storing genetic information, medical information, therapeutic objectives, and dietary preferences of a user. The method also includes receiving input from the user indicating a restaurant where the user plans to eat food, identifying micronutrient(s) that match the genetic information, the medical information, and the therapeutic objectives of the user based on the mapping, identifying menu items that provide the micronutrient(s) and align with the dietary preferences of the user; and outputting to the user a personalized list of food choices at the restaurant that are healthiest for the user.

Abstract: A system for generating a procreant functional program includes a computing device configured to obtain a procreant marker as a function of a procreant system, determine a procreant appraisal as a function of the procreant marker, wherein determining further comprises producing a procreant enumeration as a function of the procreant marker, and determining the procreant appraisal as a function of the procreant enumeration, and a safe range, receive a conduct indicator, identify a functional signature as a function of the conduct indicator, wherein identifying further comprises obtaining a salubrious reference, and identifying the functional signature as a function of the salubrious reference and the conduct indicator using a functional machine-learning model, and generate a functional program as a function of the functional signature and procreant appraisal using a program machine-learning model.

Abstract: An electronic apparatus is disclosed. The electronic apparatus includes a memory storing a meal schedule including meal information for each time period, a communication interface configured to communicate with a server and a home appliance related to the meal schedule, and a processor configured to, in response to receiving update information related to a user context from the server, change the meal schedule based on time information included in the received update information and time information of the meal schedule, and provide information related to the changed meal schedule to the home appliance.

Abstract: Embodiments of the present disclosure are related to systems, methods, and computer-readable medium for image-based diet assessment. Image vignettes can form digital fingerprints that are derived from composite images of dietary patterns over a period of time, where the images can correspond to a grid of diet types and diet quality levels. Embodiments of the present disclosure include an image vignette generation and rendering process that is controlled based on a hierarchical algorithm and properties of the devices upon which the image vignettes are rendered.

Abstract: A system for calculating an edible score in a display interface, including a computing device configured to initiate, a display interface; retrieve, a performance profile relating to a user; determine, an edible of interest; receive, nourishment information relating to the edible of interest; generate, a score machine-learning process to output an edible score; and display, the edible score within the display interface.

Abstract: A computer implemented method for use in conjunction with a computing device, system, network, and cloud with touch screen two dimension display or augmented/mixed reality three dimension display comprising: obtaining, analyzing and detecting user blood and saliva chemistry data and mapping the blood and saliva data into a database associated with a specific user, applying the data with optimization equations and mapping equations to food chemistry such that a user may order food and beverage from a food/beverage distribution point or have food/beverage delivered to the user which has been specifically optimized for their specific blood characteristic target ranges. The method and system uses recursive techniques and neural networks to learn how to optimize food and beverage nutrient efficiency into the users blood chemistry.

Abstract: Automated guidance is provided to a subject to build desired chewing habits of food to facilitate adherence to person-specific healthy food intake routine. An electronic device may be configured for operating the automated guiding mode or diagnostic mode. In the automated guiding mode, a subject adopts a sequence presented by the electronic device to form his/her desired chewing habits. In the diagnostic mode, the electronic device proactively analyzes a subject's chewing behaviors via a camera or image sensor to provide guidance to a subject to achieve the desired chewing target.

Abstract: A wearable device attached to a subject includes an accelerometer that measures acceleration information, and a biological sensor that measures biological signal information of the subject. From the measured acceleration information and biological signal information, first feature data corresponding to a first predetermined period and second feature data corresponding to a second predetermined period are extracted. By machine learning based on the first feature data, a dynamic/static activity identification model, a dynamic-activity identification model, and a static-activity identification model, for the subject, are generated. By combination of results of determination based on each of the identification models, a posture and an activity of the subject are identified and correspondence information, which associates the identified posture and activity with the biological signal information of the subject, is generated.

Abstract: Techniques to suggest one or more sets of ingredients that can be used to recreate or mimic a target sensory description using artificial intelligence are disclosed. An artificial intelligence model includes a transformer inspired neural network architecture that learns from ingredients, recipes, and sensory profiles. The artificial intelligence model includes a sensory transformer model that generates a probability distribution of source ingredients based on an embedding associated with first digital data representing ingredients and the second digital data representing sensory description, and a selector that selects at least one candidate ingredient from the probability distribution of source ingredients for the embedding. A complete set of ingredients generated based on the at least one candidate ingredient when combined become a food product that has or achieves the sensory description.

Abstract: Aspects of the present disclosure provide a computer-implemented method that includes obtaining the medical condition of the individual based at least in part on a personal identifier associated with the individual, the medical condition being determined by performing natural language processing of medical information associated with the individual. The method further includes obtaining characteristics of the plurality of items. The method further includes comparing the characteristics of the plurality of items to a restriction associated with the medical condition of the individual. The method further includes, responsive to determining that at least one of the characteristics of the plurality of items violates the restriction associated with the medical condition of the individual, preventing the individual from obtaining the item of the plurality of items associated with the violation.

Abstract: A method includes executing a diet recommendation process through a server to baseline an optimized diet to be recommended to a user with an elevated blood LDL level of 100-150 mg/dL and an elevated C-reactive protein level of >3 mg/L and/or an elevated ESR of >20 mm/hr based on performing statistical analyses on investigation data of a population of human subjects, and to modify a composition of the baselined optimized diet to be recommended to the user based on determining that adhering to the baselined optimized diet results in an increase in the elevated blood LDL level of the user accompanied by a decrease in the elevated C-reactive protein level and/or a decrease in the elevated ESR thereof and one or more parameter(s) of the user with reference to an additionally baselined optimal blood LDL level and an optimal blood C-reactive protein level and/or an optimal blood ESR.

Abstract: A method of creating a genetically personalized intravenous or intramuscular nutrition therapy treatment formula includes developing an initial mapping of individual micronutrients to SNPs, symptoms, conditions, and therapeutic objectives based on existing individual scientific literature references that link the specific micronutrient to an SNP, a symptom, a condition, or a therapeutic objective. The method includes receiving an SNP and a symptom, a condition, or a therapeutic objective for a patient, comparing the SNP, symptom, condition, therapeutic objective combination with the initial mapping to identify matching micronutrients, creating a custom treatment formula with the identified micronutrients, and treating the patient with the formula. Feedback data about the formula's effectiveness is received and the initial mapping is updated to account for the feedback data.

Abstract: Various systems and methods for controlling a target device are disclosed. For example, a system includes a user computing device including a user interface, a user motion database communicatively coupled to the user computing device, a controller, a controller motion database communicatively coupled to the controller, and a target device communicatively coupled to the controller. The user computing device can be configured to connect the user motion database and the controller motion database to share corresponding sets of motion instructions in real-time in response to receiving a sync indication from the user computing device. The target device can be configured to implement the corresponding sets of motion instructions in real-time on the target device.

Abstract: A method for calibrating an induction cooking device includes capturing image data representing a cooking vessel and processing the image data to identify one or more features. The method further includes comparing the image data representing the cooking vessel to a library of stored image data of calibrated cookware. In response to identifying stored image data in the library that matches the one or more features, the method accesses preconfigured calibration data and configures the operation of the induction cooking device based on the preconfigured calibration data.

Abstract: Disclosed are a system and a method for providing nutritional information based on image analysis using artificial intelligence. The system includes: at least one imaging device acquiring at least one image including at least one dish or at least one food contained in each dish; a service providing apparatus for detecting at least one food included in the at least one image when the at least one image is received, confirming the name of each detected food on the basis of a learning model, mapping food information included in pre-stored food information on the basis of the confirmed name, and generating nutritional information using the mapped food information; and a user terminal for visualizing and displaying the nutritional information when the nutritional information is received.

Abstract: A technique to operating a kitchen system for at least partially automatic preparation of food, a kitchen system and a computer program product are proposed, wherein one or more preparation parameters for one or more preparation steps and/or one or more kitchen appliances of the kitchen system to be used for the preparation are determined, adjusted and/or selected automatically and using a database system.

Abstract: Techniques are disclosed herein for generating personalized food guidance using predicted food responses. Using the technologies described herein, instead of providing food guidance that is generalized for a group of individuals, personalized food guidance is provided that takes into account an individual's personalized responses to foods, such as the individual's glucose and fat responses, the individual's micro biome, the individual's overall health, potential health risks for the individual, and/or other data associated with the individual. Providing an individual with personalized food guidance can make choosing food easier and healthier.

Abstract: Methods, apparatuses and systems for surview scans are provided. In one aspect, a method includes: collecting an image for a subject on a scan bed of a computed tomography system when the scan bed is stationary; determining a scan beginning position for a surview scan in the image, where graduation patterns are marked on the scan bed, and a relative position between the graduation patterns and the scan bed remains unchanged; obtaining a first distance between the scan beginning position and a surview collection plane perpendicular to the scanning bed according to the graduation patterns in the image; controlling the scan bed to move toward the surview collection plane; and in response to determining that a scan bed moving distance reaches the first distance, starting the surview scan to obtain a surview image.

Abstract: A cooking system and methods are provided. The cooking system includes a cooking appliance and an interactive assembly. The interactive assembly includes a display device that presents various images and information to a user, e.g., suggested recipes. An image capture device of the system can capture one or more images of food items being cooked, and based on the captured images, a controller of the system can classify the food item and can determine one or more parameters indicative of how the food item is or has been cooked by the cooking appliance. Thereafter, a machine-learned model of the controller determines one or more suggested recipes to present to a user based on the classification of the food item and how the food item is prepared. Then, the suggested recipes are presented to a user.

Abstract: A method and a device for recommending food based on an artificial intelligence based user status are disclosed. The method includes obtaining use information from a mobile terminal and an external terminal connected to the mobile terminal, determining a user status through an AI device, and determining a preferred food of the user based on the user status, thereby providing convenience for the user's life. The device for recommending food based on the artificial intelligence based user status can be associated with an artificial intelligence module, an unmanned aerial vehicle (UAV), a robot, an augmented reality (AR) device, a virtual reality (VR) device, devices related to 5G services, and the like.

Abstract: The method provides for detecting information associated with consumed food. Data associated with detection events of food for possible consumption by a user is received from a plurality of sources. The data of detected food is parsed using a first criteria and parsing of event metadata is done using a second criteria and the data received from the detection event. Aggregate data is created for the food items by combining the detected food item data and the respective metadata of the detection event. An ordered list of food items from the aggregate data is generated and arranged according to a determined user consumption probability for the ordered list food items. The aggregate data of respective food items of the ordered list includes nutritional information of macronutrients and calories, accessed from a database, and the list of food items potentially consumed by the user are formatted into a predetermined form.

Abstract: Methods and systems to de-identify a longitudinal dataset of personal records based on journalistic risk computed from a sample set of the personal records, including determining a similarity distribution of the sample set based on quasi-identifiers of the respective personal records, converting the similarity distribution of the sample set to an equivalence class distribution, and computing journalistic risk based on the equivalence distribution. In an embodiment, multiple similarity measures are determined for a personal record based on comparisons with multiple combinations of other personal records of the sample set, and an average of the multiple similarity measures is rounded. In an embodiment, similarity measures are determined for a subset of the sample set and, for each similarity measure, the number of records having the similarity measure is projected to the subset of personal records. Journalistic risk may be computed for multiple types of attacks.

Abstract: A system for connecting food interests with food providers, the system including a computing device configured to receive, from each of a plurality of remote devices located in a specified location, a plurality of inputs containing food interest data; calculate, using a first machine-learning process, a nourishment intake theme for each of the plurality of remote devices; detect, a plurality of food providers located within the specified location providing a nourishment provision; identify, using a second machine-learning process; compare a remote device containing the nourishment intake theme with a food provider that offers a nourishment provision that compares the nourishment intake theme; and support transmission of the nourishment provision that compares the nourishment intake theme to the remote device.

Abstract: Embodiments are directed to communicating with and controlling operation of electronically-controlled appliances. In one scenario, a computer system receives a first input from a computing system indicating that an electronically-controlled appliance is permitted to communicate with a cloud computing platform. The computer system generates a notification that is to be sent to a software application, where the software application is configured to control functions of the electronically-controlled appliance. The computer system transmits the generated notification to the software application, where the generated notification indicates that the cloud computing platform is communicably connected to the electronically-controlled appliance.

Abstract: A personalized health formula system which combines genetic and metabolic data to generate personalized intervention plan, termed Genetic and Metabolic Data Associated Intervention (GMDAI), as well as a computer readable medium and device containing the same is disclosed. The GMDAI personalized health formula system includes a pathway decision module and a supplement intervention module. The pathway decision module can make a decision of increasing or decreasing one or more of the markers by weighing detected levels of these markers, and the supplement intervention module can recommend a personalized supplementation formula including the type and dosage of supplement.

Abstract: A method may include acquiring first physiological data relating to a first subject, extracting at least one first physiological feature from the first physiological data relating to the first subject, determining a first model relating to at least one first reference physiological feature, generating, based on the first model and the at least one first physiological feature, a second model, the second model relating to at least one second reference physiological feature corresponding to the second model, and determining, based on the second model and the at least one first physiological feature, at least one identification physiological feature relating to the first subject. In some embodiments, the at least one identification physiological feature may correspond to the at least one second reference physiological feature.

Abstract: Systems and methods to predict and optimize automated recipe selection and item delivery for a customer. An item-selection server selects a plurality of predicted recipes based on customer preferences and order history. Hard and soft constraints are obtained to perform the optimization of the predicted recipes. The hard constraints define parameters that cannot be violated by a recipe or set of recipes, and soft constraints define parameters that expresses a tradeoff value associated with a recipe or set of recipes. Optimization includes selecting multiple sets of predicted recipes based on the hard constraints and scoring each recipe set based on the soft constraints, item inventory, and customer preferences. A specific set of recipes is selected for the order based on the scores, and the filling of the order is initiated for the customer with items associated with the selected set of recipes.

Abstract: The invention provides a system and method for the Interactive input of information and generation of data that may provide for provision of meal plans and an optimizer score to optimize human health goals through nutrient consumption to enhance body functions, health goals and disease prevention. A computer system may be provided to communicate using a communication network that may provide software configured to develop a user profile based upon user information entered by the user including in connection with health goals, health information and meal, raw food and ingredients that may be developed by the software based upon user information and searching of the data bases of the present invention.

Abstract: An illustrative aspect of the present disclosure is a system and method of generating a recipe, which includes determining rankings for a plurality of food ingredients for a target food product according to at least one of a health-based feature, a cost, or a prevalence of the plurality of food ingredients. A neural network can receive, as inputs, the rankings of the plurality of food ingredients, and a plurality of existing recipes for food products in a same category as the target food product. The neural network can generate, as output, according to the rankings of the plurality of food ingredients and the plurality of existing recipes, a new recipe for the target food product that incorporates a select food ingredient from the plurality of food ingredients.

Abstract: Embodiments for generating personalized advice to a user by a processor. A health state of a user may be learned from feedback information collected from a plurality of data sources for providing one or more customized communications. One or more customized communications may be provided to a user to alter one or more activities of the user so as to avoid one or more possible negative impacts upon the health state of the user.

Abstract: The embodiments herein provide a method and system for providing an integrated cooking machine, which automates the process of cooking completely and support connected operation in the cooking such as share recipes, order recipes and even support connecting with the ingredient supplier ecosystem for ordering the required item, thereby eliminating several food processing machines and even to the extent of removing kitchen in a house. The system includes electro-mechanical components for performing the cooking operation, which is driven by electronic circuits fed by programs that make this operation happen. The programs are stored in the device or downloaded from the cloud platform, which authenticates these machines and provide the required information. The system also has intuitive interface on the device to create recipes. The system is also configured to measure the output parameters of the food.

Abstract: Systems and methods for developing a recipe using a network of beverage synthesis devices are disclosed. A disclosed method includes transmitting, from a network architecture, the recipe to at least two beverage synthesis devices in the network of beverage synthesis devices. The recipe is compatible with the network of beverage synthesis devices for synthesis into a beverage. The method further includes receiving, at the network architecture, information from the at least two beverage synthesis devices. The method further includes modifying, subsequent to receiving of the information and using the network architecture, the recipe to produce a modified recipe. The method further includes transmitting, from the network architecture, the modified recipe to the network of beverage synthesis devices. The modified recipe is compatible with the network of beverage synthesis devices for synthesis into a modified beverage.

Abstract: A means for food allergy management system, a smart AI driven restaurant menus on QR Code or barcode for enhanced dining experience is disclosed. This software invention brings Artificial Intelligence to restaurant menus, making them smarter, intelligent, enhanced and multilingual with advanced dish and item visuals and descriptions, strong analytics and hyperlinks to the meaning of industry terms. By bringing exceptional skills for content intelligence and ingredient safety management to menus, this invention fills the void on previously restaurant menus.

Abstract: Aspects relate to methods and systems for exploiting value within certain domains. An exemplary method includes interrogating, using a remote device, a user for scheduling data and at least a domain, wherein the at least a domain includes at least one domain and no more than a predetermined maximum number of domains, receiving, using the remote device, the at least a domain from the user, interrogating, using the remote device, the user for domain-specific data associated with the at least a domain, receiving, using the remote device, the domain-specific data from the user, generating, using a computing device, a domain target for the at least a domain as a function of the domain-specific data, generating, using the computing device, a user schedule as a function of the domain target and the scheduling data, and displaying, using the remote device, the user schedule and the domain target to the user.

Abstract: The present invention relates to a smart tray for measuring a food intake and a weight change, and a weight management system comprising the smart tray, the smart tray comprising: a weight sensor for detecting the weight of an object placed on the upper surface and generating object weight information; an input unit for inputting the current weight information of an eater; and a control unit for controlling the weight sensor, generating weight deduction information, which is a value deducted from the object weight information, as food intake information within a predetermined time, and, by using same, generating estimated changed weight information.

Abstract: The present disclosure provides method and apparatus for providing diet assistance to a user in a session. At least one message may be received in the session, the session being between the user and an electronic conversational agent. A diet intention associated with the user may be deduced based on the session and the at least one message. Diet information may be extracted from the at least one message. A diet requirement of the user may be identified based at least on the session and the at least one message. A diet suggestion for the user may be obtained based at least on the diet intention, the diet information and the diet requirement. A response including the diet suggestion may be generated and provided to the user.

Abstract: Described herein are kits and methods for identifying the likelihood of having a food sensitivity or intolerance, and determining dietary modifications accordingly. For example, the likelihood of having sensitivities, intolerances or allergies to gluten, lactose, FODMAPs and others tested and calculated. Additionally, diet modifications can be determined according to the likelihood of particular sensitivities, and the effectiveness of diet modifications can be evaluated by monitoring of meals and subsequent symptoms, and evaluating the monitoring information. Through application of the methods herein, dietary intake and symptom data may be collected and aggregated to evaluate the effect or desirability of particular foods on a population of interest.

Abstract: An iterative process for cognitive assessment of generated work products relies on a variety of assessors providing different granularities such as coarse, medium and fine, in combination with user guidance. A cognitive system generates candidates based on soft constraints such as user preferences. The candidates are analyzed using first assessors to compute preliminary scores which are ranked and presented to a user. Based on user selection/adjustment, the system generates a final work product which is analyzed using second assessors, and presents the final work product and final scores to the user. There may be multiple iterations of the user adjustment and refined presentation of final work products. The invention may be consummated by receiving confirmation of the final work product from the user, and taking some action such as electronically completing a purchase of a product or electronically reserving a third-party service.

Abstract: Techniques are disclosed herein for improving the accuracy of nutritional responses measured in a non-clinical setting. Using the technologies described herein, different techniques can be utilized to improve the accuracy of test data associated with one or more “at home” tests. In some examples, more than one test is utilized to improve the accuracy of test data associated with a particular biomarker. In other examples, a data accuracy service can programmatically analyze data received from an individual and determine whether the data is accurate. In some examples, a computing device is utilized to assist in determining what food item(s) are consumed, as well as determine whether a test protocol was followed.

Abstract: The present invention discloses a food detection and identification method based on deep learning, which realizes food positioning and identification by a deep convolutional network. The method comprises: firstly, training a general multi target positioning network and a classification network by using food pictures; secondly, inputting the results of the positioning network into the classification network; finally, providing a classification result by the classification network. The method uses two deep convolutional networks with different functions to respectively detect and identify the food, which can effectively reduce the labeling cost of the food and improve the accuracy of positioning and identification.

Abstract: Embodiments provide systems and methods for processing information related to nutrient intake of a user associated with a user device. The method performed by a server system includes receiving a request to register the user with the server system through a health application installed on the user device. The method includes extracting user information from one or more sources and creating a user profile based on the user information. The method includes determining at least one nutrient for recommending to the user. The at least one nutrient is determined based on the user information. Further, the method includes comparing two or more products including the at least one nutrient. The method further includes facilitating a display of the comparison of at least a quantity of each ingredient in the two or more products on the health application installed on the user device.

Abstract: An image annotating method includes: acquiring an image collected at a terminal; acquiring voice information associated with the image; annotating the image according to the voice information; and storing an annotated result of the image.

Abstract: We disclose a digital vaccine system which presents a user-driven avatar with tasks that test the avatar's physical fitness and food offerings at various stages. The avatar's appearance is responsive to the avatar's performance on the tasks and selection of the food offerings. The digital vaccine system uses deep learning systems to configure and update its parameters.

Abstract: Image analysis for comparison utilizes a combined image distance determined between the one or more captured images and the one or more reference images from a dual path analysis. The dual path analysis can comprise a first image analysis based on histograms of image colors and a second image analysis based a one-dimensional power spectral density of a black and white instance of the one or more captured images and the one or more reference images. In one case, the one-dimensional power spectral density derived by integrating a Discrete Fourier Transform of a two-dimensional image over annular rings of substantially equal area starting from the center of the two-dimensional image.

Abstract: Techniques are disclosed herein for using standardized meals and digital devices can be utilized outside a clinical setting to assist in determining/predicting one or more clinical states associated with one or more individuals. Using the technologies described herein, different techniques can be utilized to for using nutritional response measurements. For example, response measurements can be obtained for two fat meals instead of a single fat meal. Data associated with a circadian rhythm (e.g., sleep times, awake times) can also be utilized to improve the accuracy of the measured biomarkers. In other examples, biome data and other data can be utilized.

Abstract: A system, method and computer readable memory for determining journalist risk of a dataset using population equivalence class distribution estimation. The dataset may be a cross-sectional data set or a longitudinal dataset. The determine risk of identification can be determined and used in de-identification process of the dataset.

Abstract: A system for personal recipe generation, the system including a computing device, the computing device configured to receive a target profile relating to a user, wherein the target profile identifies a nutrient target computed for a measured time interval; locate in a lexicon of ingredients, a first ingredient identifier including a first ingredient impact and a first semantic unit; compare the first ingredient impact to the target profile; and generate a personal recipe.