KR102005820B1 - Apparatus and method of providing diet information with improved accuracy by correcting the atwater factor of food as internal used calorie - Google Patents

Abstract

The present invention relates to a device and a method for providing diet information with improved accuracy for users and, more specifically, to a device and a method for providing diet information with improved accuracy by correcting the atwater coefficient of food with a calorie coefficient in the body of a user. Recently, a research team of Dr. David Bear in the US Department of Agriculture published the result of a study that calories in almonds, walnuts, and pistachios are different from calories actually used in a human body and calories thereof are less used by 30%. As the above study, the calorie coefficient in the body of a user as actually usable ATP through the decomposition and absorption processes of food in a human body is different from an Atwater coefficient which is well known calorie of food. The present invention has an effect of providing a user with correct information of diet which has been performed in a wrong way by enabling a user trying to lose weight or change a body composition to directly compare an actual energy level consumed by converting ingested food in a human body with an energy level consumed by oneself in an active metabolic form by sports or work. The diet information providing method comprises: a step (a) in which a communication unit obtains food and beverage information; a step (b) in which a processor estimates the type and amount of each food; a step (c) in which the processor calculates an Atwater coefficient; a step (d) in which the processor identifies a nutritional component requiring the correction of the Atwater coefficient; a step (e) in which the processor calculates a calorie coefficient used in the body of the ingested food; and a step (f) in which a display provides diet information.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus and a method for providing diet information with improved accuracy by correcting an atmospheric water coefficient of a food with a caloric coefficient used by a user.

The following description relates to an apparatus and method for providing a user with improved diet information. More particularly, the present invention relates to an apparatus and a method for providing diet information with improved accuracy by correcting the atmospheric water coefficient of a food by a user's internal body heat coefficient.

The ATWATER FACTOR is an American agrochemist W.O. It is a calorimetric index found by Atwater, which shows the calorie content of each nutrient in the human body. Specifically, in the calorimeter, the carbohydrate generates 4.1 kcal per 1 g of fat, 9.45 kcal of fat, and 5.65 kcal of protein, and the Atwater coefficient is calculated by uniformly calibrating the calorific value according to the combustion efficiency in the body during use Lt; / RTI > of the nutrient composition. For example, assuming that only 98% of carbohydrates, 95% of fats, and 92% of proteins are absorbed in the human body, the calories obtained when humans absorb these nutrients are 4kcal of carbohydrate, 9kcal of fat, Protein is defined as 4kcal.

However, since our body has different decomposition circuits for each nutrient in order to utilize energy, in actual fat, it can be decomposed into various fatty acids such as oleic acid, linolenic acid, ricinoleic acid, and palmitic acid There is a limitation in that it is inevitably accompanied by an error in managing the eating habit or determining diet therapy using the Atwater coefficient. In addition, the concept of absorption in the body refers to a process in which the complex is decomposed into sugars, amino acids, fatty acids, and the like, which is the minimum structure capable of being absorbed, and is transmitted through the stomach or small intestine. , It is necessary to design an accurate diet considering the calories used in the body.

Korean Patent Registration No. 1617389 discloses an invention relating to a method for calculating a calorie index of a food with improved accuracy and providing health information of a consumer using the calorie index. Specifically, the subject patent describes a method for calculating the blood glucose load value by multiplying the blood glucose level measured by the experiment by the content of the carbohydrate contained in the serving size of the food, and calculating the calorie index of the food using the blood glucose load estimate To provide a user with the ability to quickly identify and select foods that are helpful for health care. However, the subject patent does not disclose, suggest or suggest any content for the correction to the Atwater coefficient itself.

According to an aspect, there is provided a method of providing diet information by calibrating an Atwater factor of a food with a calorie coefficient of the user's body. The method comprises the steps of: (a) communicating with a predetermined time period - one time period representing a predetermined time interval for eating a meal or snack at a predetermined time as one of breakfast, lunch and dinner according to the user's eating habits; (B) a processor configured to generate a food database for storing information on a complex food or a single food, the food database including a type of single food included in the complex food Estimating the type and amount of a single food included in the consumed food by using the mass of the nutrients contained in the single food and the type of the single food included in the single food, The water coefficient is stored in the water coefficient database, (D) using the correction parameter database storing the correction value of the Atwater's coefficient for each nutrient component, (d) identifying, by the processor, the nutritional component requiring correction of the Atwater's coefficient in the whole of the consumed food (E) calculating, by the processor, an internal calorimetric coefficient of the consumed food by applying different correction parameters according to kinds of nutrients required for correction of the atmospheric coefficient; and (f) And providing the derived diet information on the basis of the calorie consumption coefficient of the consumed food.

According to an embodiment of the present invention, the step (d) includes the steps of (d1) identifying glucose components contained in the ingested foods, (d2) identifying palmitate components in the fatty acid components contained in the consumed foods, and d3) identifying the linolenic acid component among the fatty acid components contained in the consumed food.

According to another embodiment, the step (e) includes the steps of: (e1) calculating a first Atwater coefficient and a first correction parameter - the first correction parameter on the mass of the glucose component contained in the consumed food, (E2) determining the mass of the palmitic acid component in the fatty acid component contained in the consumed food product, and (2) Water coefficient and second correction parameter - said second correction parameter is determined by the amount of palmitate being consumed in passing through the mitochondrial outer membrane in the process of being used in the body and the ratio converted to ATP - (E3) calculating a third at-water coefficient and a third at-water coefficient in the mass of the linolenic acid component in the fatty acid components contained in the consumed food, 3 calibration parameter-said third calibration parameter is determined by the energy consumed in passing through the mitochondrial outer membrane in the process of being used in the body and the ratio converted to ATP - to calculate the internal calorimetric coefficient of the linolenic acid component .

According to still another embodiment, the first correction parameter is calculated using a value obtained by dividing the internal calorimetric coefficient of 1 g of glucose by 1.54 kcal / g divided by the first Atwater coefficient of 4 kcal / g corresponding to the glucose component, The calorific value coefficient of 1.54 kcal / g of 1 g of glucose is calculated by dividing the calorific value of 38 ATP produced by decomposing 1 mole of glucose into 277.4 kcal / mol by 180 g, which is the mass of 1 mol of glucose.

According to another embodiment, the second correction parameter is calculated by using a value obtained by dividing the internal calorimetric coefficient of 1 g of palmitic acid by 3.018 kcal / g divided by a second Atwater coefficient of 9 kcal / g corresponding to the fatty acid component , The caloric coefficient of 3.018 kcal / g in the body of 1 g of the palmitic acid was calculated by using 108 ATP produced by decomposition of 1 mole of palmitic acid and the heat amount of 106 ATP finally produced using 2 ATP consumed in passing through the mitochondrial outer membrane 773.8 kcal / mol, and the mass of one mole of palmitic acid is 256.4 g.

According to another embodiment, the caloric coefficient of 3.045 kcal / g of 1 g of the linolenic acid used in the body is the same as that of 117 ATP produced by decomposition of 1 mol of linolenic acid, and 117 ATP produced by using 2 ATP consumed in passing through the mitochondrial outer membrane Which is calculated by dividing 854.1 kcal / mol by 280.4472 g which is the mass of 1 mol of linolenic acid.

According to another embodiment, the step (f) includes the steps of (f1) providing exercise information having an activity metabolic rate corresponding to a magnitude of an internal calorie coefficient of the calculated consumed food to the user as diet information, and (f2 And providing the user with dietary management information for reducing the calorie consumption coefficient of the consumed food in the body to the user as the diet information.

According to another aspect, there is provided a computing device that provides diet information by calibrating an Atwater coefficient of a food to a user ' s internal body heat coefficient. Wherein the computing device is adapted to receive a predetermined time period from the user for a predetermined period of time at which a meal or snack is eaten at a predetermined time as one of breakfast, lunch, and dinner, depending on the user's eating habits, A communication unit for obtaining food information on food, a food database for storing information on a complex food or a single food, a food database for storing information on the type and amount of a single food included in the complex food, Estimating the type and amount of the single food contained in the intake food, estimating the type and amount of the single food included in the intake food, calculating the mass of the nutrient contained in the single food, and the Atwater coefficient for each type of food, The coefficients are calculated, and the respective nutrients A correction parameter database for storing correction values of one of the atmospheric water coefficients is used to identify the nutritional components requiring correction of the atmospheric water coefficient in the whole of the consumed food and the nutritional components that need to be corrected for the atmospheric water coefficient A processor for calculating a calorie utilization coefficient of the consumed food by applying a correction parameter, and a display for providing diet information derived based on the calorie consumption coefficient of the consumed food.

1 is an exemplary diagram illustrating an operation of a computing device that provides diet information in accordance with one embodiment.
Figure 2 is a block diagram illustrating the computing device described in Figure 1 in greater detail.
FIG. 3 is a flowchart illustrating a process of correcting an Atwater coefficient of a food to a user's internal body heat coefficient according to another embodiment.
4 is an exemplary diagram showing the structure of a correction parameter database according to one embodiment.

Specific structural or functional descriptions of embodiments are set forth for illustration purposes only and may be embodied with various changes and modifications. Accordingly, the embodiments are not intended to be limited to the particular forms disclosed, and the scope of the present disclosure includes changes, equivalents, or alternatives included in the technical idea.

The terms first or second, etc. may be used to describe various elements, but such terms should be interpreted solely for the purpose of distinguishing one element from another. For example, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

It is to be understood that when an element is referred to as being "connected" to another element, it may be directly connected or connected to the other element, although other elements may be present in between.

The singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, the terms "comprises" or "having", etc. are intended to designate the presence of stated features, integers, steps, operations, components, parts or combinations thereof, , &Quot; an ", " an ", " an "

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning of the context in the relevant art and, unless explicitly defined herein, are to be interpreted as ideal or overly formal Do not.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In the following description of the present invention with reference to the accompanying drawings, the same components are denoted by the same reference numerals regardless of the reference numerals, and a duplicate description thereof will be omitted.

1 is an exemplary diagram illustrating an operation of a computing device that provides diet information in accordance with one embodiment. Referring to FIG. 1, a computing device 100 is shown that corrects an Atwater coefficient of a food to a user's internal body heat coefficient. In the following description, the Atwater coefficient is defined by US agro-chemical scientist WO Atwater in the 1880s, wherein each nutrient represents the calories burned in the body, carbohydrate and protein are 4 kcal / g, fat is 9 kcal / g Is defined.

However, there is a difference in the process in which each nutrient is used as energy in the body. For example, in the case of glucose, the energy generated by decomposition of glucose is not used as it is, but energy is used as a material type called ATP (adenosine triphosphate). In addition, the human body uses ADP (adenosine diphosphate) or AMP (adenosine monophosphate) to convert ATP to energy, and decomposes ATP into ADP when energy is needed. Therefore, there is a slight error in the process of comparison with the activity metabolism, which is considered in the diet process, and there is a need for an apparatus and a method for performing the correction.

The computing device 100 of the present embodiment can calculate the calorific internal calorimetric coefficient of the ingested food by acquiring the athe water coefficient of the ingested food and correcting the obtained atth water coefficient. Accordingly, it is possible to directly compare the energy values consumed by the user in the form of activity metabolism due to the actual energy value and the exercise or work which the consumed food is converted in the body to the user who is trying to change diet or body composition So that the user can expect the effect of providing the right information to the diet that has been performed in the wrong way during that time.

Figure 2 is a block diagram illustrating the computing device described in Figure 1 in greater detail. 2, the computing device 100 may include a communication unit 110, a processor 120, and a display 130. The computing device 110 can directly or indirectly communicate with another computing device (not shown) through the communication unit 110. [ The communication unit 110 may include a communication interface. For example, the communication interface may be a WLAN (Wireless LAN), a WiFi (Wireless Fidelity) Direct, a DLNA (Digital Living Network Alliance), a Wibro (Wireless broadband), a Wimax (World Interoperability for Microwave Access), HSDPA And a short-range communication interface such as Bluetooth ™, Radio Frequency Identification (RFID), Infrared Data Association (IrDA), UWB (Ultra Wideband), ZigBee and NFC . In addition, the communication interface may represent any interface (e.g., a wired interface) capable of communicating with the outside.

In particular, the computing device 100 may be implemented as a computer-readable medium, such as conventional computer hardware (e.g., a computer processor, memory, storage, input and output devices, Electronic communication devices, electronic information storage systems such as network-attached storage (NAS) and storage area networks (SAN), and computer software (i.e., computing devices that enable a computing device to function in a particular manner) Commands) to achieve the desired system performance.

The communication unit 110 of the computing device can send and receive requests and responses to and from other interworking computing devices. As an example, such requests and responses can be made by the same transmission control protocol (TCP) session But not limited to, a user datagram protocol (UDP) datagram, for example. In addition, in a broad sense, the communication unit 110 may include a keyboard, a mouse, an external input device, a printer, a display, and other external output devices for receiving commands or instructions.

The processor 120 of the computing device may also be a micro processing unit (MPU), a central processing unit (CPU), a graphics processing unit (GPU), a neural processing unit (NPU) or a tensor processing unit ), A data bus, and the like. It may further include a software configuration of an operating system and an application that performs a specific purpose.

The communication unit 110 may acquire the food information on the consumed food of the specific user for a predetermined period of time. In the following description, a specific user may indicate a user who periodically communicates with a sick person, a physician working at a clinic, a professional or a trainer working at a fitness center, etc., and performing a body correction or a diet program. One time period can be a breakfast, lunch, or dinner, depending on the user's eating habits, and may indicate a period of time at which to eat a meal or snack at a given time.

The processor 120 may estimate the type and amount of a single food included in the ingestible food using the food database 211 stored with information on the complex food or the single food. The food database 211 may estimate the type and amount of a single food included in the composite food.

In addition, the processor 120 can calculate the Atwater coefficient for the whole of the consumed food using the AtWater coefficient database 212 in which the mass of the nutrients contained in a single food and the AtWater's coefficient for each single food type are stored. Processor 120 uses the correction parameter database 213 that stores the correction of the Atwater's coefficient for each nutrient component to identify the nutrient component that needs correction of the Atwater's coefficient in the whole of the consumed food, Depending on the type of nutrients that need to be calibrated, different calorimetric parameters can be applied to calculate the internal calorimetric coefficients of the consumed food.

The display 130 can provide the derived diet information based on the internal calorie count of the consumed food. Further, the communication unit 110 can transmit the derived diet information to the predetermined terminal.

FIG. 3 is a flowchart illustrating a process of correcting an Atwater coefficient of a food to a user's internal body heat coefficient according to another embodiment. Referring to FIG. 3, a method of correcting the Atwater coefficient of a food to a user's internal body heat coefficient may include a plurality of steps 310, 320, 330, 340, and 350. The method of calibrating the Atwater coefficient of the food with the internal calorimetric coefficient of the user can be performed by the computing device, and the detailed description of the computing device can be applied to the description described with reference to FIGS. 1 and 2, Is omitted.

In step 310, the computing device may obtain food information for the user's consumed food for a predetermined period of time. In one embodiment, the computing device is capable of acquiring, as the food information, image data that includes a user ' s food intake based on a communication network with the user terminal. In another embodiment, the computing device may obtain textual data, including food consumed by the user, as food information based on a communication network with the user terminal.

In step 320, the computing device may use the food database to estimate the type and amount of single food included in the ingestion food. The food database can store information about the type and amount of single foods included in the compound food. In one embodiment, the food database may store simple per serving foods such as candy, cookies, and bread as a single food. In addition, the food database can store a diet food consisting of one food, including boiled sweet potatoes, boiled eggs, chicken breasts, etc., as a single food. As another embodiment, the food database stores the brown rice or the rice mixed with the food per compound, and stores the average amount (20 g) of brown rice contained in 100 g of brown rice and the average amount (80 g) of rice white based on the big data .

At step 330, the computing device may use the attitude coefficient database to calculate an Atwater coefficient for the entire food intake. The Atwater coefficient database can store the Atwater coefficients for each food type and the mass of the nutrients contained in a single food. Illustratively, the Atwater coefficient database for brown rice and white rice can be implemented as shown in Table 1 below.

nutrient Brown rice (100g) White rice (100g) Atwater coefficient (kcal) 351 356 Moisture (g) 15.5 15.5 Protein (g) 7.4 6.8 Lipid (g) 3 1.3 carbohydrate Carbohydrate (g) 71.8 75.5 Fiber (g) One 0.6 Others (g) 1.3 0.6

In step 340, the computing device may use the calibration parameter database to identify nutrients that are required to calibrate the AtWater's coefficient across the consumed food. Specifically, the correction parameter database can calculate the internal calorimetric coefficient of the consumed food by applying different correction parameters according to the types of nutrients required for correction. Calibration parameters are calculated according to the type of each nutrient component, and the process of building the calibration parameter database will be described in more detail with reference to the accompanying drawings.

In step 350, the computing device may calculate different calorimetric coefficients of the consumed food by applying different calibration parameters. Specifically, the computing device can calculate the internal calorimetric coefficients of the consumed food by applying different correction parameters according to the types of nutrients required to correct the AtWater's coefficients.

Although not shown in FIG. 3, the computing device may provide the derived diet information based on the calorie consumption coefficient of the consumed food through the display. Specifically, the computing device may provide the user with exercise information having an activity metabolic rate corresponding to the magnitude of the calorie consumption coefficient of the consumed food calculated in the body, as diet information to the user. In addition, the computing device may provide dietary information to the user as diet information to reduce the calorie consumption coefficient of the consumed food calculated. The computing device according to the present embodiment can provide the user with diet information and diet consulting based on the calorific value coefficient of the consumed food rather than the conventionally used Atwater coefficient, And can provide users with an effect of suggesting an improved diet method.

4 is an exemplary diagram showing the structure of a correction parameter database according to one embodiment. Referring to FIG. 4, an exemplary data structure of a correction parameter database is shown. Illustratively, the calibration parameter database may store separators, nutrients, and corrections to identify each parameter.

(D1) identifying a glucose component contained in the consumed food, (d2) identifying a palmitic acid component in a fatty acid component contained in the consumed food, and (d3) ) The step of discriminating the linolenic acid component among the fatty acid components contained in the consumed food may be further included.

According to one embodiment, the computing device may calculate the internal calorimetric coefficient of the glucose component by multiplying the mass of the glucose component contained in the ingested food by the first Atwater coefficient and the first correction parameter. The first correction parameter may be determined by a ratio of conversion of glucose to adenosine triphosphate (ATP) in the process of being used in the body. Specifically, the first correction parameter can be calculated by using a value obtained by dividing the internal calorimetric coefficient of 1 g of glucose by 1.54 kcal / g divided by the first Atwater coefficient of 4 kcal / g corresponding to the glucose component. The internal calorimetric coefficient of 1.54 kcal / g of 1 g of the glucose is calculated by dividing the heat amount of 38 ATP produced by decomposing 1 mol of glucose to 277.4 kcal / mol by 180 g which is the mass of 1 mol of glucose.

According to another embodiment, the computing device may calculate the caloric value of the palmitic acid component in the body by multiplying the mass of the palmitic acid component in the fatty acid component contained in the ingested food by the second Atwater coefficient and the second correction parameter . The second calibration parameter may be determined by the amount of energy consumed by the palmitate passing through the mitochondrial outer membrane in the process of being used in the body and the rate at which it is converted to ATP. Specifically, the second correction parameter may be calculated by using a value obtained by dividing the internal calorimetric coefficient of 1 g of palmitic acid by 3.018 kcal / g divided by a second Atwater coefficient of 9 kcal / g corresponding to the fatty acid component. The caloric value of 3.08 kcal / g of 1 g of palmitoic acid in the body was calculated by using 108 ATP produced by decomposing one mole of palmitic acid and the heat amount of 106 ATP finally produced by using 2 ATP consumed in passing through the mitochondrial outer membrane kcal / mol is divided by the mass of one mole of palmitic acid, which is 256.4 g.

According to yet another embodiment, the computing device may calculate the internal calorimetric coefficient of the linolenic acid component by multiplying the mass of the linolenic acid component in the fatty acid component contained in the ingested food product by the third athet water coefficient and the third correction parameter. The third calibration parameter can be determined by the energy consumed by the linoleic acid to pass through the mitochondrial outer membrane in the process of being used in the body and the rate of conversion to ATP. And the calorie-use calorie coefficient of 1 g of linolenic acid is 3.045 kcal / g divided by the third at-water coefficient corresponding to the fatty acid component, 9 kcal / g. In addition, the caloric coefficient of 3.045 kcal / g of 1 g of linolenic acid used in the present invention was 1174 kcal / mol of 119 ATP produced by 1 mole of linolenic acid decomposition and 117 ATP of 117 ATP produced using 2 ATP consumed in passing through the mitochondrial outer membrane And is calculated by dividing the mass of the one mol of linolenic acid by 280.4472 g.

In the above example, a process is described in which a correction parameter is generated for each nutritional component such as glucose, palmitic acid and linolenic acid to correct the Atwater coefficient to the internal calorimetric coefficient. Glucose, palmitic acid, linolenic acid, and the like, and should not be construed as limiting or limiting other embodiments. For example, in consideration of the energy conversion ratio according to the use process proposed by the present embodiment, it is preferable that the correction parameter of the Atwater coefficient according to each fatty acid such as ricinoleic acid, palmitic acid, lauric acid, It would be obvious to the technician of.

The embodiments described above may be implemented in hardware components, software components, and / or a combination of hardware components and software components. For example, the devices, methods, and components described in the embodiments may be implemented within a computer system, such as, for example, a processor, a controller, an arithmetic logic unit (ALU), a digital signal processor, such as an array, a programmable logic unit (PLU), a microprocessor, or any other device capable of executing and responding to instructions. The processing device may execute an operating system (OS) and one or more software applications running on the operating system. The processing device may also access, store, manipulate, process, and generate data in response to execution of the software. For ease of understanding, the processing apparatus may be described as being used singly, but those skilled in the art will recognize that the processing apparatus may have a plurality of processing elements and / As shown in FIG. For example, the processing unit may comprise a plurality of processors or one processor and one controller. Other processing configurations are also possible, such as a parallel processor.

The software may include a computer program, code, instructions, or a combination of one or more of the foregoing, and may be configured to configure the processing device to operate as desired or to process it collectively or collectively Device can be commanded. The software and / or data may be in the form of any type of machine, component, physical device, virtual equipment, computer storage media, or device , Or may be permanently or temporarily embodied in a transmitted signal wave. The software may be distributed over a networked computer system and stored or executed in a distributed manner. The software and data may be stored on one or more computer readable recording media.

The method according to an embodiment may be implemented in the form of a program command that can be executed through various computer means and recorded in a computer-readable medium. The computer readable medium may include program instructions, data files, data structures, and the like, alone or in combination. Program instructions to be recorded on a computer-readable medium may be those specially designed and constructed for an embodiment or may be available to those skilled in the art of computer software. Examples of computer-readable media include magnetic media such as hard disks, floppy disks and magnetic tape; optical media such as CD-ROMs and DVDs; magnetic media such as floppy disks; Magneto-optical media, and hardware devices specifically configured to store and execute program instructions such as ROM, RAM, flash memory, and the like. Examples of program instructions include machine language code such as those produced by a compiler, as well as high-level language code that can be executed by a computer using an interpreter or the like. The hardware devices described above may be configured to operate as one or more software modules to perform the operations of the embodiments, and vice versa.

Although the embodiments have been described with reference to the drawings, various technical modifications and variations may be applied to those skilled in the art. For example, it is to be understood that the techniques described may be performed in a different order than the described methods, and / or that components of the described systems, structures, devices, circuits, Lt; / RTI > or equivalents, even if it is replaced or replaced.

Claims (5)

A method for providing diet information by correcting an Atwater Factor of a food with a calorie coefficient used by a user,
(a) the communication unit is adapted to: (a) during a predetermined period of time, one time period representing a predetermined time interval for eating a meal or snack at a predetermined time as one of breakfast, lunch and dinner, depending on the user's eating habits; Acquiring food information on the consumed food;
(b) a processor for storing a food database of information on a compound food or a single food by type, the food database including information on the type and amount of a single food included in the composite food, Estimating the type and amount of single food;
(c) calculating, by the processor, an Atwater coefficient for the whole of the consumed food using an Atwater coefficient database in which a mass of nutrients included in a single food and an Atwater coefficient for each type of food are stored;
(d) identifying, by the processor, a nutrient component that requires correction of the Atwater coefficient in the entire food product, using a calibration parameter database storing a correction value for the Atwater coefficient for each nutrient component;
(e) calculating, by the processor, an internal calorimetric coefficient of the consumed food by applying different correction parameters according to kinds of nutrients required for correction of the Atwater coefficients; And
(f) the display providing diet information derived based on an in-vivo calorie count of the consumed food
Lt; / RTI >
The food database includes:
Brown rice is stored as a compound food,
Determining an average amount of brown rice included in the brown rice and an average amount of white rice based on the big data for the brown rice,
If the consumed food of the user is determined to be the brown rice through the step (a)
In the step (b)
Wherein the processor estimates the amount of brown rice and the amount of rice contained in the brown rice consumed by the user based on the average amount of the predetermined brown rice and the average amount of the rice white,
In the step (c)
The processor comprising:
Calculating an Atwater coefficient for the rice cooked by the user based on the estimation result and Table 1,
<Table 1>

The step (d) includes the steps of: (d1) identifying glucose components contained in the consumed food;
(d2) identifying a palmitic acid component in a fatty acid component contained in the ingested food or drink; And
(d3) identifying the linolenic acid component in the fatty acid component contained in the ingested food or drink
Further comprising:
The step (e)
(e1) the first Atwater coefficient and the first correction parameter on the mass of the glucose component contained in the ingested food or drink, the first correction parameter being determined by a ratio of conversion of glucose to adenosine triphosphate (ATP) - &lt; / RTI &gt; to calculate the calorie utilization factor of the glucose component in the body;
(e2) the second Atwater coefficient and the second correction parameter on the mass of the palmitic acid component in the fatty acid component contained in the ingested food, wherein the second correction parameter is such that the palmitate passes through the mitochondrial outer membrane during its use in the body, Determining the caloric value of the palmitic acid component by multiplying the calculated energy by the ratio of the converted energy to the ATP; And
(e3) the third atmospheric coefficient and the third correction parameter on the mass of the linolenic acid component in the fatty acid component contained in the ingested foods, and the third correction parameter, the energy consumed in passing the mitochondrial outer membrane during the process of using linolenic acid in the body and ATP, &lt; / RTI &gt;&lt; RTI ID = 0.0 &gt; - &lt; / RTI &gt;
Further comprising:
Wherein the first correction parameter comprises:
G body weight of 1 g of glucose divided by the first at-water coefficient of 4 kcal / g corresponding to the glucose component,
The internal calorimetric coefficient of 1 g of the above-mentioned glucose is 1.54 kcal / g,
And is calculated by dividing the heat amount of 38 ATP produced by decomposing 1 mole of glucose into 277.4 kcal / mol divided by 180 g, which is the mass of 1 mole of glucose.
Wherein the second correction parameter comprises:
G of palmitic acid divided by the second at-water coefficient of 9 kcal / g corresponding to the fatty acid component,
The caloric value coefficient of 3.018 kcal / g of 1 g of the above palmitic acid,
Calculated by dividing the calorie content of 106 ATP, which was produced using 108 ATP produced by decomposing 1 mole of palmitic acid and 2 ATP consumed by passing through the mitochondrial outer membrane, to 773.8 kcal / mol, which is the mass of 1 mole of palmitic acid, of 256.4 g .
Wherein the third correction parameter comprises:
G body weight of linolenic acid divided by a caloric coefficient of 3.045 kcal / g divided by a third at-water coefficient corresponding to the fatty acid component of 9 kcal / g,
The internal calorimetric coefficient of 3.045 kcal / g of 1 g of linolenic acid,
Characterized in that it is calculated by dividing the calories of 117 ATP, which is produced by using 119 ATP produced by decomposing 1 mole of linolenic acid and 2 ATP consumed by passing through the mitochondrial outer membrane, into 854.1 kcal / mol and 280.4472 g, which is the mass of 1 mol of linolenic acid A method of providing diet information by calibrating an atwater factor of a food with a calorie coefficient of the user's body.
delete delete The method according to claim 1,
The step (f)
(f1) providing the user with exercise information having an activity metabolic rate corresponding to a magnitude of the calorie-use calorie in the body of the consumed food; And
(f2) providing dietary management information to the user as diet information for reducing the calorie-used calorie content of the consumed food
And calibrating the atwater factor of the food containing the at least one of the at least one of the at least one of the at least one of the at least one of the at least one of the at least two of the at least one at least one of the plurality of users, delete

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