CN107610749B - Diet monitoring and management method and system - Google Patents
Diet monitoring and management method and system Download PDFInfo
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- CN107610749B CN107610749B CN201710731432.3A CN201710731432A CN107610749B CN 107610749 B CN107610749 B CN 107610749B CN 201710731432 A CN201710731432 A CN 201710731432A CN 107610749 B CN107610749 B CN 107610749B
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Abstract
The invention discloses a diet monitoring and management method and system, and relates to the technical field of sports equipment. The system includes an information acquisition unit, wherein the information acquisition unit includes: the motion data acquisition module is used for acquiring and sending the motion information of the user within the time from the last time when the user eats to the current time; and the processing unit is used for receiving the food information and the motion information, acquiring the heat of the current food according to the food information, acquiring the heat consumed by the motion of the user from the last time of eating by the user to the current time according to the motion information, and outputting the heat of the current food and the heat consumed by the motion of the user. According to the invention, the heat quantity which needs to be supplemented currently by the user and the heat quantity contained in the corresponding food are obtained by collecting the motion information of the user and the food information of the current food, and the type and the weight of the food which is eaten by the user are controlled according to the obtained information.
Description
Technical Field
The invention relates to the technical field of sports equipment, in particular to a diet monitoring and management method and system.
Background
In recent years, with the public gradually building up the consciousness of scientific sports, the scientific sports are increasingly becoming active, social and scientific, and the improper self-management of unhealthy diet in modern society is an important reason for the high incidence of chronic diseases.
At present, people also pay more attention to the problem of diet nutrition in sports, and the article aims to analyze the emphasis of diet nutrition under different exercise purposes by discussing the problems of concept definition, reasonable diet nutrition collocation, diet contraindication and the like in public sports, thereby providing a more scientific and reasonable diet nutrition suggestion and reference for the sports of the whole people, effectively combining the two and leading to a new health concept.
However, the calories needed to supplement and the calories of food are not directly known to people at present.
Disclosure of Invention
In order to solve the technical problems, the invention provides a diet monitoring and management method and a diet monitoring and management system, which are used for solving the problem of tracking the execution condition of people doing exercises according to an exercise prescription.
In order to achieve the technical effects, the invention comprises the following technical scheme:
in a first aspect, an embodiment of the present invention provides a diet monitoring management system, including:
an information acquisition unit, wherein the information acquisition unit comprises:
a food collecting module for collecting the food information of the current food of the user and sending the food information,
the motion data acquisition module is used for acquiring and transmitting motion information of the user within the time from the last eating of the user to the current time;
and the processing unit is used for receiving the food information and the motion information, acquiring the heat of the current food according to the food information, acquiring the heat consumed by the motion of the user from the last time of eating by the user to the current time according to the motion information, and outputting the heat of the current food and the heat consumed by the motion of the user.
Further, the processing unit is further configured to:
determining the remaining food calorie of the current food according to the pre-consumed calorie of the user, the digestive absorption rate of the user and the calorie of the current food;
determining the type and weight of the current food eaten by the user according to the remaining food calorie of the current food and the calorie consumed by the user in sports, and outputting the type and weight of the current food eaten by the user.
Further, determining the remaining food calories of the current food according to the pre-consumed calories of the user, the digestive absorption rate of the user, and the calories of the current food, specifically:
and multiplying the calorie of the current food by the digestive absorption rate of the user and subtracting the pre-consumed calorie of the user to obtain the residual food calorie of the current food.
Furthermore, the motion data acquisition module is also used for acquiring heat consumed by the user in a non-motion state and sending the heat to the processing unit;
the processing unit is also used for determining the average consumed heat value of the user in each unit time according to the heat consumed in the non-motion state, and determining the pre-consumed heat value of the user according to the average consumed heat value of the user in each unit time.
Further, the food information is spectral information:
the food acquisition module is used for acquiring the spectral information of the current food of the user and sending the spectral information to the processing unit;
and the processing unit is used for extracting the comparison spectral data according to the spectral information to obtain the heat of the current food.
In a second aspect, an embodiment of the present invention provides a diet monitoring and management method, including:
the food acquisition module acquires food information of current food of a user and sends the food information to the processing unit;
the motion data acquisition module acquires motion information of the user and sends the motion information to the processing unit when the user eats the food last time to the current time;
the processing unit receives the food information and the motion information, obtains the heat of the current food according to the food information, and obtains the heat consumed by the user in the period from the last eating of the user to the current time according to the motion information.
Further, still include:
the processing unit determines the residual food calorie of the current food according to the pre-consumed calorie of the user, the digestive absorption rate of the user and the calorie of the current food; and determining the type and weight of the current food consumed by the user according to the remaining food calorie of the current food and the calorie consumed by the user in exercise.
Further, determining the remaining food calories of the current food according to the pre-consumed calories of the user, the digestive absorption rate of the user, and the calories of the current food, specifically:
and multiplying the calorie of the current food by the digestive absorption rate of the user and subtracting the pre-consumed calorie of the user to obtain the residual food calorie of the current food.
Further, still include:
the motion data acquisition module acquires heat consumed by a user in a non-motion state and sends the heat to the processing unit;
the processing unit determines the average consumed heat value of the user in each unit time according to the consumed heat in the non-motion state;
and the processing unit determines the pre-consumed heat of the user according to the average consumed heat of the user in unit time.
Further, the food information is spectral information;
the food acquisition module acquires spectral information of current food of a user and sends the spectral information to the processing unit;
the processing unit extracts the comparison spectrum data according to the spectrum information to obtain the heat of the current food.
By adopting the technical scheme, the method has the following beneficial effects:
according to the diet monitoring and management system provided by the invention, the heat which needs to be supplemented currently by the user and the heat contained in the corresponding food are obtained by collecting the motion information of the user and the food information of the current food, and the type and the weight of the food which is eaten by the user are controlled according to the obtained information.
Drawings
Fig. 1 is a schematic structural diagram of a diet monitoring and management system according to an embodiment of the present invention;
FIG. 2 is a flow chart of a diet monitoring management provided by an embodiment of the present invention;
FIG. 3 is a flow chart of another diet monitoring management provided by an embodiment of the present invention;
fig. 4 is a flow chart of another diet monitoring management provided by the embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The present invention will be described in further detail below with reference to specific embodiments and with reference to the attached drawings.
The diet monitoring and management system provided by the embodiment of the invention, referring to fig. 1, comprises:
an information acquisition unit 1, wherein the information acquisition unit 1 comprises:
a food collecting module 11 for collecting the food information of the current food of the user and sending,
the exercise data acquisition module 12 is used for acquiring and sending exercise information of the user from the last time the user eats to the current time;
and the processing unit 2 is used for receiving the food information and the motion information, acquiring the heat of the current food according to the food information, acquiring the heat consumed by the user in the motion from the last time of eating by the user to the current time according to the motion information, and outputting the heat of the current food and the heat consumed by the user in the motion.
In this embodiment, the heat quantity currently required to be supplemented by the user and the heat quantity contained in the corresponding food are acquired by collecting the user motion information and the food information of the current food, and the user controls the type and weight of the food to be eaten according to the acquired information. Wherein, further, the food information may be spectral information;
when the food information is spectrum information, specifically, the food acquisition module 11 is configured to acquire spectrum information of current food of the user and send the spectrum information to the processing unit 2; the food collecting module 11 may be a device such as a mobile terminal having a camera, and the mobile terminal captures image information of food.
And the processing unit 2 is used for extracting and contrasting the spectral data according to the spectral information to obtain the heat of the current food. Wherein the processing unit 2 analyzes the image information of the food and extracts the spectral information for comparison through the spectral database, thereby determining the type of the current food and the calorie thereof. The spectral database may be contained in the processing unit 2 or the processing unit 2 may be provided with spectral information for comparison by an external device via a communication link.
The spectral database provides, among other things, the type of food and its calorie, such as:
rice condition 116 big card (every 100 g)
big calorie (per 100 g) of apple 52
Banana 91 big card (every 100 g)
Honey 321 big card (per 100 g)
Egg condition 144 big card (per 100 g)
Yogurt state 72 kcal (per 100 g)
Soybean milk condition 14 kcal (per 100 g)
Milk 54 big calorie (per 100 g)
Tomato situation 19 kcal (per 100 g)
Corn condition 106 kcal (per 100 g)
Big card (per 100 g) of cucumber 15
White porridge 349 maca (every 1100 g)
Steamed bread state 221 big calorie (per 100 g)
Orange and 47 Daka (per 100 g)
Big (per 100 g) watermelon 25
Fried green dish 118 Daka (265 g each)
In addition, the exercise data acquisition module 12 may employ body sensing devices such as exercise bracelets and exercise foot loops.
Further, the processing unit 2 is further configured to:
determining the remaining food calorie of the current food according to the pre-consumed calorie of the user, the digestive absorption rate of the user and the calorie of the current food;
determining the type and weight of the current food eaten by the user according to the remaining food calorie of the current food and the calorie consumed by the user in sports, and outputting the type and weight of the current food eaten by the user.
In this embodiment, one or more foods and the amount of each food consumed can be screened from the current food by determining the remaining food calories and the calories consumed by the user's exercise.
Further, determining the remaining food calories of the current food according to the pre-consumed calories of the user, the digestive absorption rate of the user, and the calories of the current food, specifically:
and multiplying the calorie of the current food by the digestive absorption rate of the user and subtracting the pre-consumed calorie of the user to obtain the residual food calorie of the current food.
In this embodiment, the digestibility of the user and the pre-consumption calorie of the user are both the user's own data, wherein the pre-consumption calorie of the user is the calorie consumed by the user in the non-exercise state from the last meal to the current time.
Further, the exercise data acquisition module 12 is further configured to acquire heat consumed by the user in a non-exercise state, and send the heat to the processing unit 2;
the processing unit 2 is further configured to determine an average consumed calorie per unit time of the user according to the calories consumed in the non-exercise state, and determine a pre-consumed calorie of the user according to the average consumed calorie per unit time of the user.
The average consumed calorie of the user in each unit time is obtained through the exercise data acquisition module 12 or other acquisition devices, and when the pre-consumed calorie of the user needs to be calculated, the average consumed calorie is multiplied by the time period from the last meal to the current time, so that the pre-consumed calorie of the user can be obtained, and the pre-consumed calorie of the user should be measured frequently to ensure accuracy. It should be noted that the amount of consumed heat by the user may be a set value.
Based on the same technical concept, the embodiment of the present invention further provides a diet monitoring and management method, referring to fig. 2, including:
in step 300, the processing unit 2 receives the food information and the exercise information, obtains the calorie of the current food according to the food information, and obtains the calorie consumed by the user in the last eating time to the current time according to the exercise information.
Further, referring to fig. 3, the method further includes:
Specifically, the remaining food calories of the current food are determined according to the pre-consumed calories of the user, the digestive absorption rate of the user, and the calories of the current food, specifically:
and multiplying the calorie of the current food by the digestive absorption rate of the user and subtracting the pre-consumed calorie of the user to obtain the residual food calorie of the current food.
Further, referring to fig. 4, the method further includes:
in step 320, the processing unit 2 determines the pre-consumed calories of the user according to the average consumed calories of the user per unit time.
Further, the food information is spectral information;
when the food information is the spectrum information, step 100 specifically includes: the food acquisition module 11 acquires the spectral information of the current food of the user and sends the spectral information to the processing unit 2;
step 300, specifically: the processing unit 2 extracts the comparison spectrum data according to the spectrum information to acquire the heat of the current food.
According to the diet monitoring and management method provided by the invention, the heat which needs to be supplemented currently by the user and the heat contained in the corresponding food are obtained by collecting the motion information of the user and the food information of the current food, and the type and the weight of the food which is eaten by the user are controlled according to the obtained information.
The above-described embodiments of the apparatus are merely illustrative, and the units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of the present embodiment. One of ordinary skill in the art can understand and implement it without inventive effort.
Through the above description of the embodiments, those skilled in the art will clearly understand that each embodiment can be implemented by software plus a necessary general hardware platform, and certainly can also be implemented by hardware. With this understanding in mind, the above-described technical solutions may be embodied in the form of a software product, which can be stored in a computer-readable storage medium such as ROM/RAM, magnetic disk, optical disk, etc., and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the methods described in the embodiments or some parts of the embodiments.
It is also noted that the term "comprises" or any other variation thereof is intended to cover a non-exclusive inclusion, such that a good or system that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such good or system. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a commodity or system that includes the element.
The foregoing description shows and describes several preferred embodiments of the invention, but as aforementioned, it is to be understood that the invention is not limited to the forms disclosed herein, but is not to be construed as excluding other embodiments and is capable of use in various other combinations, modifications, and environments and is capable of changes within the scope of the inventive concept as expressed herein, commensurate with the above teachings, or the skill or knowledge of the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. A diet monitoring management system, comprising:
an information acquisition unit, wherein the information acquisition unit comprises:
a food collecting module for collecting the food information of the current food of the user and sending the food information,
the motion data acquisition module is used for acquiring and transmitting motion information of the user within the time from the last eating of the user to the current time; the motion data acquisition module is also used for acquiring heat consumed by a user in a non-motion state and sending the heat to the processing unit; the motion data acquisition module is a motion foot ring;
the processing unit is used for receiving the food information and the motion information, extracting spectral information for comparison through a spectral database according to the food information, acquiring the heat of the current food, acquiring the heat consumed by the user in the last time when the user eats the food, and outputting the heat of the current food and the heat consumed by the user in motion according to the motion information; the processing unit is further to: determining the remaining food calories of the current food according to the user pre-consumption calories, the user digestibility and the calories of the current food; determining the type and weight of the current food eaten by the user according to the residual food calorie of the current food and the calorie consumed by the user in motion, and outputting the type and weight of the current food eaten by the user; the determining the remaining food calorie of the current food according to the pre-consumed calorie of the user, the digestive absorption rate of the user and the calorie of the current food specifically comprises: multiplying the calorie of the current food by the digestibility of the user and subtracting the pre-consumed calorie of the user to obtain the residual food calorie of the current food; the processing unit is also used for determining the average consumed heat value of the user in each unit time according to the heat consumed in the non-motion state and determining the pre-consumed heat value of the user according to the average consumed heat value of the user in each unit time; when the pre-consumed calories of the user need to be calculated, the time period from the last eating to the current time is multiplied by the average consumed calories, and then the pre-consumed calories of the user can be obtained.
2. The dietary monitoring management system of claim 1, wherein the food information is spectral information:
the food acquisition module is used for acquiring the spectral information of the current food of the user and sending the spectral information to the processing unit;
and the processing unit is used for extracting comparison spectrum data according to the spectrum information to obtain the heat of the current food.
3. A method of monitoring and managing a diet, comprising:
the food acquisition module acquires food information of current food of a user and sends the food information to the processing unit;
the motion data acquisition module acquires motion information of the user and sends the motion information to the processing unit when the user eats to the current time last time; the motion data acquisition module acquires heat consumed by a user in a non-motion state and sends the heat to the processing unit; the motion data acquisition module is a motion foot ring;
the processing unit receives the food information and the motion information, extracts spectral information for comparison through a spectral database according to the food information, acquires the heat of the current food, and acquires the heat consumed by the user in the period from the last time the user eats to the current time according to the motion information; the processing unit determines the residual food calorie of the current food according to the user consumed calorie, the user digestion and absorption rate and the calorie of the current food; determining the type and weight of the current food eaten by the user according to the residual food calorie of the current food and the calorie consumed by the user in motion; the determining the remaining food calorie of the current food according to the pre-consumed calorie of the user, the digestive absorption rate of the user and the calorie of the current food specifically comprises: multiplying the calorie of the current food by the digestibility of the user and subtracting the pre-consumed calorie of the user to obtain the residual food calorie of the current food; the processing unit determines the average consumed heat value of the user in each unit time according to the heat consumed in the non-motion state; the processing unit determines the pre-consumed heat of the user according to the average value of the consumed heat of the user in each unit time; when the pre-consumed calories of the user need to be calculated, the time period from the last eating to the current time is multiplied by the average consumed calories, and then the pre-consumed calories of the user can be obtained.
4. The dietary monitoring management method of claim 3, wherein the food information is spectral information;
the food acquisition module acquires spectral information of current food of a user and sends the spectral information to the processing unit;
the processing unit extracts comparison spectrum data according to the spectrum information to obtain the heat of the current food.
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| CN108924211A (en) * | 2018-06-27 | 2018-11-30 | 金威建设集团有限公司 | A kind of intelligent eating and drinking management system |
| CN110632851B (en) * | 2019-09-20 | 2022-12-06 | 青岛海尔科技有限公司 | Prompt message sending method and device based on intelligent home control system |
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| CN105809598A (en) * | 2016-03-10 | 2016-07-27 | 青岛海尔智能家电科技有限公司 | Dietary intake management method, device and cloud platform |
| CN105825458A (en) * | 2016-03-21 | 2016-08-03 | 广东小天才科技有限公司 | Method and system for suggesting and managing exercise and diet by mobile terminal |
| CN105868528A (en) * | 2016-03-11 | 2016-08-17 | 金陵科技学院 | Matching method of healthy diet and exercises |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105809598A (en) * | 2016-03-10 | 2016-07-27 | 青岛海尔智能家电科技有限公司 | Dietary intake management method, device and cloud platform |
| CN105868528A (en) * | 2016-03-11 | 2016-08-17 | 金陵科技学院 | Matching method of healthy diet and exercises |
| CN105825458A (en) * | 2016-03-21 | 2016-08-03 | 广东小天才科技有限公司 | Method and system for suggesting and managing exercise and diet by mobile terminal |
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Inventor after: Zeng Qiang Inventor after: Zhang Yongliang Inventor after: Ye Jun Inventor after: Yang Jian Inventor after: Guo Qiao Inventor after: Li Yuxin Inventor before: Zhang Yongliang Inventor before: Ye Jun Inventor before: Yang Jian Inventor before: Guo Qiao |
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Effective date of registration: 20200416 Address after: No.22, floor 8, building 1, No.25, South lantianchang Road, Haidian District, Beijing 100097 Co-patentee after: Shi-Ming Yang Patentee after: BEIJING DONGLIANG HEALTH TECHNOLOGY Co.,Ltd. Address before: 100000 Beijing city Haidian District Cheng Fu Road 45 Zhongguancun Zhi Jian street F six floor 602 Patentee before: BEIJING DONGLIANG HEALTH TECHNOLOGY Co.,Ltd. |
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Address after: 100853 Fuxing Road 28, Beijing, Haidian District Patentee after: People's Liberation Army General Hospital Patentee after: BEIJING DONGLIANG HEALTH TECHNOLOGY Co.,Ltd. Address before: 100097 No.22, 8 / F, building 1, 25 lantianchang South Road, Haidian District, Beijing Patentee before: BEIJING DONGLIANG HEALTH TECHNOLOGY Co.,Ltd. Patentee before: People's Liberation Army General Hospital |