Abstract: An intelligent chopping block includes a base, a chopping block, an electronic scale, and a support hinge. The base comprises a first base and a second base, the first base has a first surface, and the first surface has a first area and a second area; the chopping block is disposed in the first area, and the chopping block comprises a whole bamboo chopping block and a food-separating chopping block, wherein the food-separating chopping block is used to separately process food according to different kinds. The electronic scale is disposed in the second area; and two ends of the support hinge are pivotally connected to the second base by a connecting shaft, and the support hinge is used to erect the intelligent chopping block when the intelligent chopping block is left unused.

Abstract: A system including one or more processors and one or more non-transitory computer-readable media storing computing instructions that, when executed on the one or more processors, cause the one or more processors to perform: identifying each ingredient in an ingredient list of a recipe published on a webpage by identifying query strings from content on the webpage associated with one or more ingredients of the recipe; extracting, using an iterative process, respective ingredients from each line of text of a respective query string of the query strings, wherein each iteration of the iterative process runs until the respective ingredients of the recipe are selected; and mapping a list of one or more respective recipe products by size; and automatically adding the list of one or more respective recipe products to an electronic shopping cart. Other embodiments are disclosed.

Abstract: A chopping board for foodstuffs has a base and an upper part which can be arranged detachably on the base. A cutting surface on which foodstuff to be chopped can be arranged and cut is formed on an upper-part upper side. The upper part has connecting elements, by which the upper part is located on the base. The base of the chopping board has at least one bearing surface by which the chopping board sits on a supporting surface. The upper part has an optical element, by which electromagnetic radiation emitted and/or reflected by the cut foodstuff, in particular near-IR light, is propagated. At least one radiation sensor for detecting electromagnetic radiation, more particularly an interferometer, is arranged in a sensor area of the base assigned to the optical element, by which sensor the electromagnetic radiation is detected, so that characteristics of the foodstuff to be chopped can be determined.

Abstract: Systems and methods are disclosed herein for continuing playback of a digital tutorial until a user interrupts the playback by signaling to the system that there is an issue or that the user needs help. The system, through detecting a recording that the user captured or a person's utterance (e.g., through passive voice monitoring) determines that the user's needs assistance with the digital tutorial. The system determines, based on the recording, that the user needs help to get to a specific step and play supplemental instructions to the user to get to the specific step.

Abstract: A cooking assistance device is for weighing a kitchen appliance or food container and then calculating a weight of food contained by the kitchen appliance or container based on a known dry weight. The food weight is provided to cooking aid device (which may be an integral part of the assistance device or it may be a remote device) for providing cooking instructions to a user. The device is thus able to coordinate the use of multiple kitchen appliances or utensils for example when a recipe is being followed by a user, with user instructions, information or advice being provided.

Abstract: Provided are methods and compositions for providing one or more food item recommendations for an individual. Methods can include determining an individual set of conditions from an overall set of conditions for the individual. Methods also include generating recommendations involving consumption of food, supplement and/or ingredients to affect the one or more biological conditions.

Abstract: A dining system includes a serving receptacle, an information processor, and utensil(s). Each utensil has an identifier. Each serving receptacle has a measuring system, for measuring an amount of food on the serving receptacle. Each serving receptacle has a reader for reading the identifier of any of the utensils that is brought to a position in which it can remove food from the serving receptacle. Each serving receptacle has a transmitter, for notifying the information processor of a change in the amount of food on the serving receptacle and of an identified utensil that is in a position in which it can remove food from the serving receptacle at a time of the change in the amount of food on the serving receptacle, and the information processor stores information relating to a total quantity of food removed from the serving receptacle by the identified utensil.

Abstract: The electronic device (1) includes a proximity sensor (18), a touch panel display (display 14) configured to display an icon that serves to enable a predetermined mode and gesture detection via the proximity sensor (18) and a controller (11) configured to, when a touch on the icon is detected, start the predetermined mode, start gesture detection via the proximity sensor (18) and change a characteristic of the icon. The controller (11) may change the color or the shape of the icon.

Abstract: A method includes causing a processor to execute determining a first operation from among a plurality of operations to be performed in sequence in cooking, and displaying a guide image on a display, the guide image including operation information that indicates a content of the first operation and ingredient information that indicates a name of an ingredient prepared for the cooking, where in the displaying of the guide image, when an ingredient on which a process has been performed in a second operation different from the first operation is used in the first operation, the name of the ingredient included in the ingredient information is replaced with ingredient process information indicating that the process has been performed on the ingredient.

Abstract: A system and method directed to dynamic ingredient adjustment for nutrition-based recipe ingredient modification is described. The recipe ingredient modification can be based on the amount of one or more ingredients, nutrition content of the ingredients, ingredient availability, total nutritional content of an entire recipe or on a per serving size, and amount, kind, and nutrition content of any substitute ingredient used. A recipe's at least one nutritional content or value (for example, amount of fiber or total fat in gram or percentage) can be adjusted in approximately real-time while processing or measuring the ingredients on a smart scale. The system's dynamic scaling capability also provides for the substitution of ingredients or the adjustment of the quantity of ingredients even when a user is already in the middle of processing, mixing, or adding one or more ingredients based on predetermined ingredients and quantities provided in a recipe.

Abstract: A method for data communication with a domestic appliance by a mobile computer device. The domestic appliance and the mobile computer device are interconnected or interconnectable via a wireless data connection. The wireless data connection is adapted for transferring signals between the domestic appliance and the mobile computer device. Further, the present invention relates to application software for the mobile computer device. Moreover, the present invention relates to a domestic appliance. Additionally, the present invention relates to a mobile computer device including a display or touch screen.

Abstract: Disclosed are a method and a system for estimating food commodity intakes.

Abstract: Systems and methods are provided for presenting a set of instructions to a user, such as instructions associated with a recipe. In some embodiments, recipe data may be retrieved and analyzed to identify one or more recipe instructions included in the recipe. A time estimate associated with at least one of the identified recipe instructions may be determined, where the time estimate represents an estimated time for the identified recipe instruction to be completed by the user. The recipe instruction may then be presented to the user, such as by presenting audio data or visual data. Based at least in part on a determination that an amount of time equal to the time estimate has elapsed after presenting the recipe instruction to the user, one or more additional recipe instructions may then be automatically presented to the user.

Abstract: A cooking support device. The cooking support device serves the function of a recipe generator and can be used to share recipes on the internet. The cooking support device may include a base, a display, and an electronic cutting board. The cooking support device includes a plurality of sensors to identify the food in inventory and the food being prepared. An RFID reader can identify RFID tags on foods. The cutting board may include a weight sensor, an electronic tongue, and/or a moisture sensor to help identify the food being prepared on the cutting board. The display includes a touch sensitive display region to enable the user to interactively add items, create and revise recipes, and perform other functions. The cooking support device enables the user to integrate the process of cooking in the kitchen with social networking by creating and sharing recipes.

Abstract: A system may include utensil means for portioning a foodstuff into a first portion and a second portion, a means for detecting a first portion size for the first portion with the utensil means, a means for detecting a second portion size for the second portion with the utensil means, and a means for determining a cumulative amount of portioned foodstuff based upon the first portion size and the second portion size.

Abstract: A system may include utensil means for portioning a foodstuff into a first portion and a second portion, a means for detecting a first portion size for the first portion with the utensil means, a means for detecting a second portion size for the second portion with the utensil means, and a means for determining a cumulative amount of portioned foodstuff based upon the first portion size and the second portion size.

Abstract: A system may include utensil means for portioning a foodstuff into a first portion and a second portion, a means for detecting a first portion size for the first portion with the utensil means, a means for detecting a second portion size for the second portion with the utensil means, and a means for determining a cumulative amount of portioned foodstuff based upon the first portion size and the second portion size.

Abstract: A system may include utensil means for portioning a foodstuff into a first portion and a second portion, a means for detecting a first portion size for the first portion with the utensil means, a means for detecting a second portion size for the second portion with the utensil means, and a means for determining a cumulative amount of portioned foodstuff based upon the first portion size and the second portion size.

Abstract: A system may include utensil means for portioning a foodstuff into a first portion and a second portion, a means for detecting a first portion size for the first portion with the utensil means, a means for detecting a second portion size for the second portion with the utensil means, and a means for determining a cumulative amount of portioned foodstuff based upon the first portion size and the second portion size.

Abstract: A system may include utensil means for portioning a foodstuff into a first portion and a second portion, a means for detecting a first portion size for the first portion with the utensil means, a means for detecting a second portion size for the second portion with the utensil means, and a means for determining a cumulative amount of portioned foodstuff based upon the first portion size and the second portion size.

Abstract: A meal planning system includes memory having appliance user domain data and control system domain data. One or more instances of appliance user domain data are bound to one or more instances of control system domain data or one or more instances of other appliance user domain data. The appliance user domain data and the control system domain data are related to planning and preparing one or more meals. The system also has a communication path connected to the memory and connectable to a data sender. A query from the data sender to the memory over the communication path, and associated with criteria data referencing at least a portion of the control system domain data or the other appliance user domain data, will return data to the data sender so that the data sender can use the return data to affect the planning and preparing of a meal.

Abstract: A method of assisting individuals in making food choices by providing two nutritional indices. One is a numerical expression of a food's overall nutrient density and the other is a separate numerical expression that relates to a food's caloric density that is a prediction of the satiating effect of a food. A visual aid in the form of a graph or chart is provided so individuals using the indices can refer to the chart to determine food selections in accordance with the individual's dietary goals.

Abstract: In accordance with the present invention, ingredients for a particular electronic recipe accessible at a particular web site are encrypted, wherein the encrypted ingredients may be decrypted by a food retailer that intends to pre-package the encrypted ingredients. Instructions for preparing the electronic recipe and the encrypted ingredients are transmitted to a computer system associated with a particular user. The particular user may select the food retailer at which the encrypted ingredients are to be pre-packaged and transmit the encrypted ingredients to the food retailer. The selected food retailer may decrypt the encrypted ingredients utilizing a decryption key provided by the particular web site and pre-package the encrypted ingredients for the particular user.

Abstract: Systems and methods are provided herein that provide for recipe management and execution.

Abstract: A system, software and a method for estimating the Glycemic Load of foods are provided. A multivariate statistical analysis is performed on a known data set of Glycemic Load values for foods to yield a mathematical relationship that best fits the data. The mathematical relationship is then used to calculate an estimation of the Glycemic Load when a food's Glycemic Index (and, hence, Glycemic Load) is unknown based on the food's levels of known nutrients. The estimated Glycemic Load can then be applied to dieting.

Abstract: A method, apparatus, and computer usable program product for generating meal plans based on a set of nutritional policies. The process determines nutritional requirements specified by a set of nutritional policies in response to receiving a request for a set of meal plans for a set of users. The set of nutritional policies correspond to the set of users. The process identifies a set of potential meal plans in response to determining the nutritional requirements specified by the set of nutritional policies. Each potential meal plan in the set of potential meal plans satisfies all nutritional requirements for the set of nutritional policies. The process generates a listing of ingredients required by the selected meal plan that is unavailable in a current inventory in an amount required by the selected meal plan, in response to receiving a selection of a potential meal plan to form a selected meal plan.

Abstract: The disclosure relates to a process for controlling body weight in which selection of food servings is based on a calculated point value and a range of allotted daily points which is adjusted for weight change. The calculated point value is a function of measured calories, total fat and dietary fiber for serving sizes specified in readily estimatable units. A range or maximum number of points allotted per day may be calculated based on current body weight, caloric reduction to be achieved, physical activity level, and physical activity duration.

Abstract: Disclosed is a calorie control apparatus for calculating and controlling calorie intake by entering names of food ingested. The apparatus includes a voice input unit, a memory unit, a voice recognition unit, and a control unit. The voice input unit enters a voice signal, and the memory unit stores the calorie value per a unit amount of each of a plurality of foods. The voice recognition unit identifies a food name on the basis of the voice signal entered, and the control unit calculates the calorie intake on the basis of the calorie value per a unit amount of the food stored in the memory unit corresponding to the identified food name.

Abstract: A system for personalized meal planning is provided which includes a client device and a meal planning center configured to communicate with the client device and to receive a customer's information, including a weight designator, a gender designator, a goal designator, and an activity level designator. The meal planning center includes a storage device and a processing unit. The storage device is configured to store recipe template files having an ingredient designator and a plurality of recipe rule factors, which include a nutrient contribution value, a minimum ingredient value, and a maximum ingredient value. A plurality of recipe rule factors are each assigned to each ingredient designator. The processing unit is configured to determine a nutritional allowance based upon the customer information and to create a recipe that satisfies the nutritional allowance by using the recipe rule factors assigned to the ingredient.

Abstract: The present invention relates to a pen type step calculating device that uses vertical vectors with assistance of horizontal vectors of a sensing microswitch. The detection of the sensing microswitch achieves a sampling effect. The successive digital signals of the OFF/ON status are in turn accumulated by the calculator, and are then indicated on the LCD display board through an I/O circuit, thereby completely excluding possibility of calculating the values erroneously, and thereby efficiently enhancing the utility of the pen type step calculating device.

Abstract: A system and method for recipe integration provides a single timeline for a cook preparing a meal of several different dishes. A food recipe integration computer combines steps from the recipes of the individual dishes and de-conflicts steps as necessary such that the cook is not required to perform multiple actions at once. The single timeline is a list of steps and corresponding times for preparing the dishes to be ready at the selected times. The time allocated to a given step may be greater for a beginning cook than for a more skilled cook. Optionally, one or more steps in a list are more detailed for less skilled cooks and less detailed for cooks having higher skills.

Abstract: A cutting board suitable for commercial or non-commercial purposes in which food can be cut on a cutting surface of the cutting board surface and slid quickly and simply to a separate scale weighing surface of the cutting board surface to be weighed. The weighing surface on which the food is weighed is separately supported by a scale and move upwardly and downwardly independent of the cutting area. The cutting board also includes a visual display that displays information representative of the food, such as, for example, the weight of the food resting on the scale surface. A control panel includes one or more selector switches that allow the user to customize information displayed on the visual display and input information representative of the food. The cutting surface, weighing surface, visual display and control panel are sealed as to prevent food, liquid, washing solution, or the like, from entering the cutting board.

Abstract: Disclosed is a calorie control apparatus for calculating and controlling the calorie intake by entering a name of food ingested, comprising a voice input unit; a memory unit; a voice recognition unit; and a control unit. According to the present invention said voice input unit enters a voice signal, and said memory unit stores the calorie value per a unit amount of each of foods. Said voice recognition unit identifies the name of food on the basis of the voice signal entered, and said control unit calculates the calorie intake on the basis of the calorie value per a unit amount of the food stored in the memory unit corresponding to the food name identified.