Systems and methods for providing a health coaching message are disclosed. The method may include collecting electronic fitness data related to a fitness activity; transmitting the electronic fitness data; receiving the electronic fitness data; collecting second electronic fitness data; generating comparison data related to the electronic fitness data and the second electronic fitness data to determine a first ranking and a second ranking; and displaying the first ranking and the second ranking.

Implementations of various computer methods to couple a computerized ball device which acts as a mobile computing device to record the users environment and project light towards waveguide eyeglasses or contacts which then allows a user to view imbedded light structure holograms in the waveguide while viewing the actual world. The computer ball device additionally has the ability to be docked in a drone cradle which creates a database map of the user's environment while not being utilized by the user for an immediate task. The device may also attach to a wrist band for mobility. The device also has the ability to couple the projected light structures so that a plurality of users may view the same light structure content to build an environment of trust. The device decouples the traditional design of head mounted virtual and mixed reality that place together the camera with the head mounted device.

Systems and methods are provided for facilitating food preparation. The method includes opening, using an electronic device, a digital application, creating a user profile with the digital application, selecting, using a graphical user interface, one or more grocery stores to be designated grocery stores, selecting, using the graphical user interface, a recipe for preparation by a user, displaying, using the graphical user interface, a list of one or more ingredients required for preparation of the recipe, selecting, using the graphical user interface in conjunction with the digital application, one or more items in the list of the one or more ingredients required for preparation of the recipe, ordering, using the digital application, any items selected from the one or more items in the list of the one or more ingredients required for preparation of the recipe, and displaying, to the user, using the graphical user interface, the recipe.

A method for tracking nutrition includes obtaining, by a user device, data representative of at least a portion of a nutrition facts table of a food item. The method also includes determining, by a processor of the user device, using the data, a plurality of nutrition values. Each nutrition value represents an amount of a respective nutrient present in the food item. The method includes assigning, by the processor, a nutrition weight to each respective nutrient and plotting, by the processor, the nutrition values on a graph based on the nutrition weights of each respective nutrient. The plot forms a pattern indicative of a healthiness level of the food item. The method also includes displaying the plot on a display of the user device.

A method for monitoring and incentivizing food purchasing includes presenting a prompt for regarding a first food product code, receiving an input regarding the first food product and rating the healthiness of the first food product. The computerized method does the same for a second food product. A healthiness rating is determined for each of the first food item, the second food item and the combination of the food items. The healthiness rating includes a biometric input for setting a calorie budget and a health profile for determining the best mix of food nutrient values for a particular health profile. Incentives are provided based on the healthiness rating of the combination. A computer system can be employed to implement the above method. An instruction set stored in memory implements the method and causes the computer hardware and software to implement the method.

The present technology relates to an information processing device, an information processing method, a cooking robot, a cooking method, and cooking equipment capable of generating a new recipe. An information processing device of one aspect of the present technology generates a new recipe on the basis of chemical structure information representing chemical structures of food ingredients used for cooking, sensing information obtained by measuring flavors of food ingredients using a sensor, and flavor subjective information representing subjective evaluation of people with respect to flavors of food ingredients. The present technology can be applied to a computer prepared in a kitchen.

A method and a system for providing real-time assistance to users in achieving their personalized health goals through a mobile phone with an integrated software application by uploading the photographs to a secured database of the software application of the mobile phone provided with specific text comments or requests placed in appropriately classified input queues for assigning to a qualified nutritionist or an Artificial Intelligence (AI) Program for analyzing the uploaded photographs and generating specific modifications to the food items on the photograph of a meal by applying the user-specific weight-loss/meal modification rules, displaying the analysis information and the specific modifications on the food items to the user on the mobile phone screen.

New activity recognition, recording, analysis and control techniques, systems and sensors are provided. In one embodiment, multiple sensory tags with unique identification and data transfer attributes, create positional, movement, orientation and acceleration data and supply it to a control system. The tags may be placed at location(s) on the user's body, clothing, personal effects, exercise equipment and other activity-relevant locations, to enhance activity recognition and mapping. The system may define a personal activity space, sample data preferentially from that space, and perform a simplified form of object-recognition to determine, record and analyze user activities.

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.

Disclosed herein are systems and methods for providing feeding reinforcement in real-time or near real-time based on physiological sensor data acquired during feeding. In some examples, music reinforcement is rendered when one or more feeding features indicative of one or more feeding behaviors are detected using the physiological sensor data. When at least one feature is not detected, the music reinforcement is stopped. In this way, contingent reinforcement is provided in real-time or near real-time based on detection of the one or more feeding behaviors to encourage and improve independent feeding behavior.