An energy balancing system scales portion sizes of user-selected meal recipes to control a digital scale to prompt the user to measure scaled quantities of meal ingredients to prepare scaled meals. Physical activity tracking devices provide data to generate physical activity energy expenditures for energy burned by physical activity. The physical activity energy is added to a basal metabolic rate of energy expenditure that is a function of sex, weight, height, and age. The total energy expended are scaled down for a weight-loss goal to obtain the total recommended energy. A recipe portion-size optimizer adjusts scaling factors for each recipe so that the total recommended energy is met by the scaled meals. Amounts of nutrients for the recipes can also be scaled by the scaling factors to match recommended nutrient amounts when the meal recipe optimizer generates the scaling factors using an over-determined linear system optimizer.

A system including one or more processors and one or more non-transitory computer-readable media storing computing instructions configured to run on the one or more processors and perform using a plugin system in a user interface to identify each ingredient in an ingredient list of a recipe published on a webpage shown on the user interface; identifying query strings from content on the webpage associated with one or more ingredients of the recipe; identifying one or more respective recipe products and a respective quantity for each of the one or more ingredients; locating a respective catalog product in an online catalog for each of the one or more respective recipe products; automatically generating a list of catalog products; automatically generating a link comprising the list of catalog products; automatically redirecting the user interface to an online retail website; and automatically adding the list of catalog products to an electronic shopping cart. Other embodiments are disclosed.

A system is disclosed that monitors participants in health-related programs, such as weight loss or exercise programs, and that provides automated, personalized health coaching to the program participants. The system includes breath analysis devices that are used by the program participants to generate ketone measurements, and includes a mobile application that runs on mobile devices of the participants and communicates with corresponding breath analysis devices. The system operates generally by monitoring ketone levels (such as acetone levels) and other attributes of the participants and by making personalized, machine-generated changes or updates to such programs to maintain program effectiveness and engagement. In some embodiments the system uses artificial intelligence to classify and coach the participants.

The present invention pertains to a method for determining the composition of a food product, a method for preparing a food product, a food product prepared by the method according to the present invention and the use thereof.

A system and method for designing food and beverage flavor experiences are provided. The method includes analyzing collected user experience data and collected flavor profile and recipe data; determining flavoring information and flavoring adjustments based on the analysis; and synchronizing the determined flavoring information and flavoring adjustments.

Techniques related to promoting consistent cooking event outcomes are disclosed. Natural language processing (NLP) is used to promote the consistent cooking event outcomes. Data is acquired from a sensor that is monitoring a cooking preparation area. Based on the data, an event is identified. The event is modeled using NLP, which then predicts a subsequent event that will likely occur in the cooking preparation area. NLP is also used to select a recipe. A list of instructions included in the selected recipe are displayed in a user interface.

The application relates to a method and terminal for processing an electronic recipe, an electronic device. In the method, one presenting page is created for each recipe step of a target recipe, which facilitate a user to quickly locate a certain recipe step. Less content is shown on a single presenting page, which facilitates the user to quickly view operation content of a certain recipe step. Meanwhile, because the presenting page of each recipe step is configured with an interactive tool capable of being invoked by the user, and the interactive tool can guide the user to complete a corresponding recipe step, and as compared with a method in the prior art which requires manual and repeated memorizing or repeated viewing of a certain recipe step to complete cooking, the technical solutions of the application greatly improve cooking efficiency and user experience.

A method of controlling a remote education conference by multiple parties provides multiple parties with the control authority of a presenter in the same remote education conference. It is convenient for teachers and teaching assistants to control the presentation of a teaching content in the education conference. The method can help teachers customize the control authorities of teaching assistants, so that teaching assistants can flexibly assist in controlling the education conference.

This invention is a wearable device which helps a person to track their food intake as part of a system for nutritional intake monitoring and management. This invention can be embodied in a smart watch and/or wrist band with a camera, a display and/or camera viewfinder, a spectroscopic sensor, and an eating detector. The eating detector can be an accelerometer, a gyroscope, a magnetometer, a microphone, or an EMG sensor. The camera and/or the spectroscopic sensor can be automatically activated when the person eats food, but otherwise remain off to help maintain privacy.

The present invention relates to systems and methods for providing dietary recommendations to a user is provided. In this method palate preferences, physiological data and dietary constraints are received for a user. This data is used to generate a nutritionally optimized meal plan based upon macronutrient and micronutrient requirements. The optimized meal plan is cross referencing against the palate preferences and dietary constraints to identify dietary elements within the optimized meal plan that are in conflict with the palate preferences and dietary constraints. These conflicting ingredients/dishes may be substituted for with meals that meet the same dietary requirements. The system outputs the meal plan and recipes for the meal plan to the user. The user then leverages this information in their daily food intake, and provides feedback to the system regarding their compliance with the meal plan. Two or more nutritional scores are generated for the user based upon this feedback.