An algorithm and method to provide personal recommendations for nutrition based on preferences, habits, medical and activity profiles for users, and constraints. The algorithm can also be fed and takes into account real-time feedback from the user. The method allows creating a personal nutritional schedule based on a set of constraints, which are solved using an optimization algorithm to find the diet best fitting each user. The method also includes analyzing a single user by applying various statistical techniques, enabling the algorithm to infer the user's preferences and updating of the constraints, analyzing and clustering of the general user population based on statistical principles, giving the algorithm insightful information and allowing improved performance by means of “machine-learning,” and creating a list of recommended food items/recipes to help users live a balanced, healthier lifestyle.

Systems and methods for electronically creating and modifying a fitness plan are disclosed. The method may include receiving electronic user data, collecting electronic fitness data, and displaying a suggestion for a fitness activity based on the electronic user data and the electronic fitness data.

A method can include obtaining personal data of a user and generating, based at least in part on the personal data of the user, a taste profile of the user. The taste profile can include a set of food characteristics that corresponds to one or more food preferences of the user. The method can include obtaining contextual data that corresponds to a location of the user. The method can include generating, based at least in part on the taste profile and the contextual data, a food recommendation. The food recommendation can include a predicted food preference of the user. The method can include transmitting the food recommendation to the user.

A wireless or remote thermometer connected with an artificial intelligence (AI) system. The thermometer may be in communication with a voice-activated AI system to implement operation thereof, such as a cloud-based AI system implemented on a smart audio interface. User-accessible controls for the thermometer may be activated using the voice-activated AI system on the audio interface. The thermometer may include a wireless transceiver for communication with a user. The thermometer collects temperature measurement data to remotely monitor the temperature of food or other materials. The thermometer connects and communicates wirelessly with a receiver unit, such as user smartphone, tablet, or other computerized device. The thermometer unit sends data, alerts or notifications to the delegated receiver, smart device, and/or audio interface, to the user. Communication between the thermometer and receiver unit may be through one or more communication pathways, which may be selected to provide delivery to the user device.

Embodiments regard nutrition assessment using a handheld device. An embodiment of an apparatus includes a handle with a controller within the handle, an attachment arm extending from the handle, and a user-assistive device coupled with an end of the attachment arm, wherein the apparatus is to determine a mass held by the user-assistive device, the determination being made during a task by a user of the handheld tool including manipulation of the handheld tool.

Nutritional information of a recipe is gathered to determine a nutritional value table of a food recipe. A computing device may extract and analyze unstructured text of a food recipe to obtain a plurality of ingredients and a quantity of the plurality of ingredients. The computing device may access dietary preferences of a user. The nutritional information of the food recipe may be calculated using the nutritional value of each of the ingredients and complied into a nutritional value table. The recipe may be determined if the recipe corresponds with the dietary preferences of the user. If a recipe does not correspond with the dietary preferences, then an ingredient causes the recipe to not correspond with the dietary preferences is removed from the recipe creating an altered recipe. The nutritional value table of the altered recipe is displayed to the user.

Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.

A user terminal apparatus is provided. The user terminal apparatus includes a camera configured to obtain a captured image; a storage configured to store a food intake history; a processor configured to extract a food image from the captured image and determine a food type of a food item included in the captured image based on feature information of the extracted food image and the previously stored food intake history; and a display configured to display relevant information about the determined food type.

Systems and methods for monitoring food intake include an air pressure sensor for detecting ear canal deformation, according to some implementations. For example, the air pressure sensor detects a change in air pressure in the ear canal resulting from mandible movement. Other implementations include systems and methods for monitoring food intake that include a temporalis muscle activity sensor for detecting temporalis muscle activity, wherein at least a portion of the temporalis muscle activity sensor is coupled adjacent a temple portion of eyeglasses and disposed between the temple tip and the frame end piece. The temporalis muscle activity sensor may include an accelerometer, for example, for detecting movement of the temple portion due to mandibular movement from chewing.

Detecting a chewing noise from a user during a chewing session, triggering operation of a camera, obtaining image data capturing a food product, identifying the food product based on image data, determining a measurement of the chewing session, determining a volume of the food product based on the measurement of the chewing session, and determining a calorie intake based on the food product, the volume of the food product, and the measurement of the chewing session.