CN109243579B

CN109243579B - Cooked food nutrition data processing method, system, storage medium and terminal

Info

Publication number: CN109243579B
Application number: CN201811181166.2A
Authority: CN
Inventors: 刘婷; 侯洁; 周晓敏; 朱骁潇; 刘桂荣; 郝忠涛; 孙朋; 蔡丹倩
Original assignee: Wuxi Ruijian Times Technology Co ltd
Current assignee: Wuxi Ruijian Times Technology Co ltd
Priority date: 2018-10-10
Filing date: 2018-10-10
Publication date: 2022-06-14
Anticipated expiration: 2038-10-10
Also published as: CN109243579A

Abstract

The embodiment of the application discloses a method, a system, a storage medium and a terminal for processing cooked food nutrition data, wherein the method comprises the following steps: firstly, determining food material supply information according to dish information of dishes; then, determining a first volume unit quantity of the dishes according to the food material demand information and the food material supply information; and finally, determining nutrition data according to the first volume unit quantity and the dish information, so that a proper cooked food catering amount can be provided for the user, and the user can eat healthier food.

Description

Cooked food nutrition data processing method, system, storage medium and terminal

Technical Field

The embodiment of the application relates to the technical field of mobile terminals, in particular to a method, a system, a storage medium and a terminal for processing cooked food nutrition data.

Background

In recent years, people are increasingly conscious of health, and more people pay attention to reasonable collocation of diet to ensure the health of diet per meal. When a user purchases a cooked dish, the user cannot know the proper amount of the dish input, and the problem of excessive eating or insufficient eating is easy to occur.

Disclosure of Invention

The embodiment of the application aims to provide a method, a system, a storage medium and a terminal for processing nutrition data of cooked food, which can provide proper cooked food catering amount for a user and enable the user to have healthier diet.

In a first aspect, an embodiment of the present application provides a method for processing nutritional data of cooked food, including:

determining food material supply information according to the dish information of the dishes;

determining a first volume unit quantity of dishes according to the food material demand information and the food material supply information, wherein the volume unit is based on a human body part as a measurement unit;

and determining nutrition data according to the first volume unit quantity and the dish information.

In a second aspect, an embodiment of the present application provides a system for processing nutritional data of cooked food, including:

the food material supply determining module is used for determining food material supply information according to the dish information of the dishes;

a volume unit quantity determining module, configured to determine a first volume unit quantity of dishes according to the food material demand information determined by the food material demand determining module and the food material supply information determined by the food material supply determining module, where the volume unit is a volume unit based on a human body part as a measurement unit;

and the nutrition data determining module is used for determining nutrition data according to the first volume unit quantity determined by the volume unit quantity determining module and the dish information.

In a third aspect, the present application provides a computer-readable storage medium, on which a computer program is stored, which when executed by a processor, implements the processing method of the nutritional data of cooked food as shown in the first aspect.

In a fourth aspect, the present application provides a terminal, including a memory, a processor, and a computer program stored on the memory and executable on the processor, where the processor executes the computer program to implement the method for processing the nutritional data of the cooked food as shown in the first aspect.

According to the processing scheme of the cooked food nutrition data provided by the embodiment of the application, firstly, food material supply information is determined according to the dish information of dishes; then, determining a first volume unit quantity of the dishes according to the food material demand information and the food material supply information; and finally, determining nutrition data according to the first volume unit quantity and the dish information, and providing proper cooked food catering quantity for the user to ensure that the user has healthier diet.

Drawings

Fig. 1 is a schematic flow chart of a method for processing nutritional data of cooked food according to an embodiment of the present disclosure;

FIG. 2 is a schematic flow chart of another method for processing nutritional data of cooked food according to the embodiment of the present application;

FIG. 3 is a schematic flow chart of another method for processing nutritional data of cooked food according to the embodiment of the present application;

FIG. 4 is a schematic flow chart of another method for processing nutritional data of cooked food according to the embodiment of the present application;

FIG. 5 is a schematic flow chart of another method for processing nutritional data of cooked food according to the embodiment of the present application;

FIG. 6 is a schematic interface diagram illustrating a method for processing nutritional data of cooked food according to an embodiment of the present disclosure;

FIG. 7 is a schematic interface diagram of another cooked food nutrition data processing method provided in the embodiments of the present application;

FIG. 8 is a schematic interface diagram of a method for processing nutritional data of cooked food according to an embodiment of the present application;

fig. 9 is a schematic structural diagram of a system for processing nutrition data of cooked food according to an embodiment of the present application;

fig. 10 is a schematic structural diagram of a terminal device according to an embodiment of the present application.

Detailed Description

The technical scheme of the application is further explained by the specific implementation mode in combination with the attached drawings. It is to be understood that the specific embodiments described herein are merely illustrative of the application and are not limiting of the application. It should be further noted that, for the convenience of description, only some of the structures associated with the present application are shown in the drawings, not all of them.

Before discussing exemplary embodiments in greater detail, it should be noted that some exemplary embodiments are described as processes or methods depicted as flowcharts. Although a flowchart may describe the steps as a sequential process, many of the steps can be performed in parallel, concurrently or simultaneously. In addition, the order of the steps may be rearranged. The process may be terminated when its operations are completed, but may have additional steps not included in the figure. The processes may correspond to methods, functions, procedures, subroutines, and the like.

In recent years, people are increasingly conscious of health, and more people pay attention to reasonable collocation of diet to ensure the health of diet per meal. There are currently proposals to provide nutritional data for uncooked food materials, such as various vegetables, various raw meats, etc., to a user. However, the weight and nutritional factors of the food material change during the cooking process, and the current nutritional data providing scheme based on uncooked food material cannot adapt to the change, so that a user without weighing experience cannot accurately grasp the weight information of the ingested food material. Therefore, a user cannot know what catering is proper for cooked food after cooking, and how to provide the nutritional data and proper catering amount of the cooked food for the user is a problem to be solved urgently.

The embodiment of the application provides a method for processing cooked food nutrition data, which can determine the input amount of different dishes, namely the first volume unit quantity, based on the food material totalization information and the food material demand information of the dishes, and finally determine the nutrition data according to the first volume unit quantity and the nutrition information contained in the dishes. When seeing the nutritional data of output, can know oneself and advance the back according to first volume unit quantity, the nutritional data that the health was intake, and then overcome the conversion difficulty of birth weight, ripe weight, volume, let the user who does not have the experience of weighing also can master more accurately and intake the weight information of eating the material, make the user can more accurate meal, provide the nutritional data of more accurate ripe food dish for the user, the diet is more healthy. The specific scheme is as follows:

fig. 1 is a schematic flowchart of a method for processing nutritional data of cooked food according to an embodiment of the present disclosure, where the method is used for a user to select dishes and determine the intake of the dishes, and the method may be performed by an electronic device used by the user, where the electronic device may be a smart phone, a smart bracelet, a smart watch, a tablet computer, a laptop computer, a desktop computer, or the like. Optionally, the method specifically includes the following steps:

and step 110, determining food material supply information according to the dish information of the dishes.

The dishes are dishes selected by the user, and each dish has unique dish information. In one usage scenario, a user orders food through the electronic device, and the electronic device can also be used in a restaurant store to order food or deliver food through the network. The user can select dishes that the user wants to eat through the electronic device. In another implementation mode, the user can scan the dishes sent to the dining table through a camera of the electronic device, and obtain the dish information according to the name of the restaurant for cooking the dishes and the pictures of the dishes.

The dish information may be a dish identifier, and optionally, the dish identifier may be a name of the dish. And acquiring food material supply information of the dish according to the dish identification. Wherein the food material supply information comprises nutrition information which can be provided for the user by each dish. For example, the user has selected celery bean, which may provide the user with proteins and vegetables. Further, the specific content of the nutrients can be calculated according to the food material ratio. For example, the user selects celery bean and boiled shrimp meat, and the supply amount of nutrients such as proteins and vegetables provided by the user can be determined according to the parts of the celery bean and the boiled shrimp meat.

Further, obtaining the quality score of the dish; and outputting the quality score.

The current recommendation applications are all scoring based on the comment information of the user, and the quality of dishes cannot be scored from the aspects of food materials, materials and the like of the dishes, so the dishes with higher scores are usually in a larger flow, and are not the most healthy dish which is most beneficial to the health of the user. In order to solve the problem, a dish database can be established in advance, and the dish database stores dish materials and the use amount of the food materials, the cooking mode and the cooking time of the dish, seasonings used in the cooking process, the use amount of the seasonings and the like. The dishes can be scored according to the information stored in the dish database.

Alternatively, different dishes may be previously scored by the programmer based on information stored in the dish database and the scores stored in the dish database. The quality score of the dish can be obtained by reading the score in the dish database. Optionally, different dishes and food materials, dish cooking modes and cooking times, seasonings used in the cooking process, seasoning usage and quality scores corresponding to the above information can be input into a preset machine learning model, and a first machine learning model is obtained through machine learning. When the quality score of the dish is obtained, the dish information of the dish or the information of the dish in the dish database can be input into the first machine learning model to obtain the quality score of the dish. The type of the first machine learning model may be a cyclic convolutional neural network model.

Alternatively, the quality score may be a number from 1 to 100, or may be a fixed number from 1 star to 5 stars. If the quality score is expressed by a number of 1-100, the quality of the dishes can be accurately represented, but the time for reading and understanding the number is more time for the user. If the star-level expression modes such as 1 star, 3 stars and 5 stars are used, the user can quickly and intuitively acquire the quality scores of the dishes. The quality scores are obtained by analyzing the dishes, so that the quality information of the dishes can be provided for the user, and the user can more accurately select the dishes with higher quality according to the quality scores.

And 120, determining the first volume unit quantity of the dishes according to the food material demand information and the food material supply information.

Wherein, the volume unit is based on the human body part as the measurement unit, and the human body part comprises but not limited to a fist, a palm or a finger of the human body.

Before step 120, may further include: the volume in volume units is estimated based on one or more metrics. Wherein the indicator may be a volume in volume units estimated for the user's gender, height or weight. The user may also be prompted to manually measure his own body position data, for example by calculating the diameter of the fist from the transverse ulnar styloid horizontal plane.

The food material demand information may include demand information of the user for different kinds of food materials, including: staple food, vegetables or proteins. Illustratively, the volume unit volume of the user is estimated first from the user information, and then the first volume unit quantity of each dish is determined from the food material demand information, the food material supply information and the volume unit volume.

Optionally, the first volume unit number of the dishes can be determined according to the food material demand information and the food material supply information based on a Spiking Neural Network (SNN). The matched food material demand information, food material supply information and the first volume unit number can be input into the impulse neural network model, and the impulse neural network SNN capable of performing intelligent conversion can be obtained through machine learning. When step 120 is executed, the current food material demand information and food material supply information are input to the impulse neural network, and data output by the impulse neural network is a first volume unit number matched with the current food material demand information and food material supply information.

For example, 2 fist made of shelled shrimps with white burn, 4 fist made of celery and dried beancurd stick, and 4 fist made of steamed corn. Table 1 may determine the number of copies of the food material demand information according to the food material demand information.

TABLE 1

(Energy)	Staple food	Proteins	Vegetable products
				1000kcal	3	2	2
1100kcal	3	2	3
				1200kcal	3	3	3
1300kcal	4	3	4
				1400kcal	4	4	4

The volume of the fist can be calculated starting from a transverse level of the ulnar styloid process. The user can measure the volume unit volume of the user. After the volume unit volume is determined, the volume unit quantity of each dish is determined according to the dishes selected by the user. As shown in tables 2 and 3, the first volume unit numbers corresponding to the three dish types of steamed corn, boiled shrimp meat and celery and dried beancurd stick were arranged for a volume unit volume of 200ml and a volume unit volume of 250ml, respectively.

TABLE 2

TABLE 3

And step 130, determining nutrition data according to the first volume unit quantity and the dish information.

And obtaining nutrition data provided by each dish according to the dish information and the first volume unit quantity of each dish, wherein the nutrition data can comprise calorie data. Alternatively, the caloric data (in kcal), protein data (in grams), fat data (in grams), and carbohydrate data (in grams) of the meal may be obtained by nutritional analysis.

Further, meal analysis information can be generated according to the nutritional data. Illustratively, the nutrition missing from the user's meal and the nutrition taken more frequently are determined from the nominal intake and actual intake of caloric data (in kcal), protein data (in grams), fat data (in grams), and carbohydrate data (in grams). Illustratively, the analysis information may be "overall caloric intake is insufficient, although during the weight loss period, diet is not recommended, and long-term caloric intake below our basal metabolism would decrease metabolism, without repayment. "

According to the method for processing the cooked food nutrition data, firstly, food material supply information is determined according to the dish information of dishes; then, determining a first volume unit quantity of the dishes according to the food material demand information and the food material supply information; and finally, determining the nutritional data according to the first volume unit quantity and the dish information, and providing a proper cooked food catering amount for the user, so that the user can know the nutritional data of the dishes, and the diet is healthier.

Further, as shown in fig. 2, before determining the food material supply information according to the dish information of the dish in step 110, the method includes: determining food material demand information according to the user information; accordingly, after determining the nutritional data according to the first volume unit quantity and the dish information at step 130, the method comprises: and outputting the nutrition data. The method specifically comprises the following steps:

step 100, determining food material demand information according to the user information.

The user information is used to describe characteristics of the user. Optionally, the user identifier is obtained, and then the user information is obtained according to the user identifier. The user information can be obtained through a database locally stored in the electronic equipment, and the user information corresponding to the user identification can also be obtained through a network server. The user identifier may be fingerprint information, voiceprint information, iris information, or the like of the user.

Optionally, the user information comprises a combination of at least one or more of height information, gender information, age information or weight information. At this time, step 100 may be performed to determine the food material demand information according to a combination of at least one or more of height information, gender information, age information, or weight information.

The height information, the gender information, and the weight information may be provided by the user during an initialization phase. The weight information can be updated through electronic weighing equipment such as an electronic scale which can perform data interaction in a wireless mode. For example, after a user uses an electronic scale to weigh at home, a new weight can be sent to the electronic device through the electronic scale, and the electronic device updates weight information in the user information according to the new weight.

A first corresponding relationship between the user information and the food material requirement information may be preconfigured, and when step 100 is executed, the food material requirement information corresponding to the user information is determined according to the preset first corresponding relationship. Illustratively, the first correspondence may be generated from four parameters of height information, gender information, age information, and weight information.

The first corresponding relation can be set by a programmer through pre-filling, and also can be set by inputting a plurality of groups of user information of different users and known food material demand information matched with the user information into a machine learning model through a machine learning mode, so that a second machine learning model is obtained through machine learning. When step 100 is executed, the user information is input into the second machine learning model, and the food material requirement information matched with the input user information is obtained. Optionally, the food material demand information may include demand information of the user for different kinds of food materials, where the different kinds of food materials include: staple food, vegetables or proteins. The type of the second machine learning model may be a cyclic convolutional neural network model.

And step 140, outputting the nutrition data.

Optionally, the nutritional data is output in a predetermined interface in a combination manner of one or more than two of text, sound or graphic manners.

According to the method for processing the cooked food nutrition data, firstly, food material demand information is determined according to user information, and food material supply information is determined according to dish information of dishes; secondly, determining a first volume unit quantity of the dishes according to the food material demand information and the food material supply information; thirdly, determining nutrition data according to the first volume unit quantity and the dish information; and finally, the nutrition data is output, the food material demand information matched with the user can be determined according to the user information, the proper cooked food catering amount is provided for the user, the user can know the nutrition data of the dishes, and the diet is healthier.

Fig. 3 is a schematic flow chart of another method for processing nutritional data of cooked food provided in the embodiments of the present application, which further illustrates the embodiments above, and includes:

and 210, determining food material demand information according to the user information.

And step 220, determining food material supply information according to the dish information of the dishes.

And step 230, determining the first volume unit quantity of the dishes according to the food material demand information and the food material supply information.

And 240, determining first nutrition information according to the dish information of the dish and the first volume unit quantity corresponding to the dish.

And step 250, determining second nutrition data according to the first nutrition information and the cooking mode information of the dishes.

The cooking mode information includes oil amount information, seasoning information, and other seasoning other than the food material introduced during cooking. Wherein the flavoring information comprises the addition amount of sugar, salt, starch, monosodium glutamate, chicken essence, soy sauce, vinegar, cooking wine, etc. The oil amount information comprises the addition amount of edible oil added during cooking, including peanut oil, olive oil, sesame oil and the like.

Taking the amount of oil in the dish as an example, the oil amount required by the dish and the additional amount of oil added by the cook during the cooking process of the dish affect the final oil amount of the dish. Optionally, the oil quantity information may be determined according to the oil quantity demand of the dish itself. For example, the oil amount information of the fried food is larger than the oil amount information of the boiled food. Alternatively, the cook may add additional oil volume during the cooking process due to personal cooking habits. After cooking, the amount of oil additionally added during cooking can be input, and oil amount information is determined according to the added oil amount and the oil amount of the dishes. Wherein, the oil quantity information can be high oil, medium oil or low oil.

And step 260, outputting second nutrition data.

The method for processing the cooked food nutrition data can refer to the cooking mode information of dishes when the nutrition data are determined, so that the second nutrition data eaten by the user in the current meal can be more accurately counted, and the accuracy of the nutrition data is improved.

Fig. 4 is a schematic flow chart of another method for processing nutritional data of cooked food provided in the embodiments of the present application, which further illustrates the embodiments above, and includes:

and step 310, determining the food material demand information according to the user information.

And 320, determining food material supply information according to the dish information of the dishes.

And 330, determining the first volume unit quantity of the dishes according to the food material demand information and the food material supply information.

And step 340, receiving the fist number adjusting data.

The first volume unit quantity may be output via a human-computer interface so that the user may be informed of the amount of the meal that should be consumed. However, the user may eat more or less, and at this time, the user inputs the punch number adjustment data, which may be an increased or decreased punch number for at least one dish, through the man-machine interface.

And step 350, determining a second volume unit quantity according to the fist number adjusting data and the first volume unit quantity. And determining food quantity suggestion information according to the second volume unit quantity and the food material demand information.

The sum of the first volume unit quantity and the fist number adjustment data is determined as a second volume unit quantity. Since the user can eat according to the adjusted second volume unit quantity to cause that the diet structure does not conform to the preset first volume unit quantity, the deviation diet amount can be determined according to the second volume unit quantity and the food material demand information, and the diet amount suggestion information can be determined according to the deviation diet amount. The deviating diet may include differences in at least one type of nutrition. Illustratively, the meal size advice information may be "X fewer vegetables, Y more proteins," where X and Y are positive integers.

And step 360, outputting the food quantity suggestion information.

And step 370, determining nutrition data according to the second volume unit quantity and the dish information.

And 380, outputting nutrition data.

According to the method for processing the nutritional data of the cooked food, provided by the embodiment of the application, the first volume unit quantity can be adjusted by a user to obtain the second volume unit quantity, and the second volume unit quantity is given to determine the food intake advice information, so that after the volume unit quantity is adjusted, the user can know whether the adjusted intake is reasonable or not according to the food intake advice information, the volume unit quantity can be adjusted more flexibly, and the usability is improved.

Fig. 5 is a schematic flow chart of another method for processing nutritional data of cooked food provided in the embodiments of the present application, which further illustrates the embodiments above, and includes:

and step 410, determining the matching demand information of each type of food materials according to the user information.

According to the nutrients provided by the dishes, the food is decomposed into different food materials, such as vegetables, staple food or protein. And determining matching demand information matched with the user information according to the user information, wherein the matching demand information comprises the proportions of different food materials. For example, 4 parts of vegetables, 4 parts of staple foods and 4 parts of proteins.

And step 420, determining the supply ratio information of the food materials contained in each dish according to the dish information of the dishes.

The dish information may also include proportions of different types of food materials into which nutrients provided by the dish are broken down. For example, 1 boxing of shelled shrimps, 0.5 boxing of celery and bean curd stick + 1 boxing of vegetables, and 1 boxing of corn (steamed) and 1 piece of staple food.

And step 430, determining a first volume unit quantity of the dishes according to the ratio demand information and the supply ratio information.

The sum of the supply ratio information and the number of the fist provided by the dishes should be matched with the ratio requirement information. For example, the supply ratio information provided by each dish is multiplied by the first volume unit number to obtain sub-supply ratio information corresponding to each dish, and the sub-supply ratios corresponding to each dish are summed to obtain ratio demand information. And obtaining the first volume unit quantity after solving, wherein the first volume unit quantity is an unknown quantity. The first volume unit quantity refers to the volume unit quantity of any one dish, and when a user selects a plurality of dishes, a corresponding first volume unit quantity is determined for each dish.

In the above example, the blending requirement information is 4 parts of vegetables, 4 parts of staple foods and 4 parts of proteins. The supply ratio information is: 1 fist of shelled shrimp, 0.5 fist of celery and 1 fist of dried bean curd stick, and 1 fist of steamed corn. The first volume unit quantity meeting the above proportioning demand information is, 2 fist of boiled peeled shrimp, 4 fist of celery and 4 fist of corn.

And step 440, determining nutrition data according to the first volume unit quantity and the dish information.

And step 450, outputting the nutrition data.

The method for processing the cooked food nutrition data can provide accurate first volume unit quantity for the user according to the matching demand information and the supply matching information, so that the user can eat more accurately and healthily.

Further, the first interface shown in fig. 6, the second interface shown in fig. 7, and the third interface shown in fig. 8 are respectively executed in one execution process. The method comprises the following steps of outputting first dish related information and selection options of each selectable dish in a first interface, wherein the first dish related information comprises at least one of the following information: dish information, quality scores, nutritional information, volume unit information of the user, and advice information. Wherein the recommendation information is determined according to the quality score of the dish. And/or outputting second dish related information of the ordered dish in a second interface, wherein the second dish related information comprises at least one of the following information: the dish ordering information, the volume unit information of the user and the food amount suggestion information determined according to the volume unit quantity. And/or outputting heat associated information in the third interface, the heat associated information comprising at least one of: total heat information of ordered dishes; the dish ordering method comprises ordered dish information, volume unit data corresponding to each dish, meal rating information, dish nutrition rating information and at least one type of nutrition information.

In one implementation, first dish association information and selection options for a dish ordered by a user are displayed in a first interface. The method comprises the step of counting dishes of the dishes. The user selects the dish by checking or canceling the checking. And determining the food material supply information according to the dish information of the dishes, and displaying the food material supply information in a first interface. A volume unit volume of the user is estimated based on the user information, and the volume unit volume is displayed in the first interface. And scoring the quality of the dish, displaying the quality score below the name of the dish, and displaying the food material supply information on the right side of the name of the dish. The estimated volume unit volume is displayed in the upper right corner of the first interface. In addition, the first interface can also comprise a dish search bar, a takeaway-hall food switching button and an interface switching button, such as a purchasing interface which can be switched to the chafing dish instant-boiling food by clicking 'ignition pot instant-boiling food'. In addition, ordered dishes and quality scores (such as star-grade scores) of the ordered dishes are displayed below the first interface. The system also comprises a dish ordering prompt information column used for outputting suggestion information. The recommendation information is information determined according to the quality score of dishes, such as 'having a samsung dish and possibly having too much oil to influence the weight-losing effect' and 'not selecting vegetables' and the like.

And after the user confirms that the selected dishes in the first interface are correct, clicking a 'generation scheme' button, and skipping the interface to the second interface. The second interface displays the food material demand information of the user in the column of 'demand', such as '4 parts of staple food, 4 parts of protein and 4 parts of vegetable'. The second collection surface displays the name of the ordered dishes, the food material supply information contained in each dish and the volume unit number corresponding to each dish. And the volume unit quantity displayed in the second interface can be edited after the user clicks the edit button. In addition, the second interface displays food quantity suggestion information in the 'Tips' column, such as 'X less vegetables, Y more proteins', and corresponding food quantity suggestion information can be generated according to the volume unit quantity edited by the user.

When the user finishes eating, the calorie taken by the meal and the taken nutrition data, namely the corresponding volume unit quantity, can be checked in the third interface. For example, if the user eats 2 fist of celery and 1.5 fist of steamed corn, in the third interface, the user inputs 340 kcal for the meal, wherein 2 fist of celery and 1.5 fist of steamed corn. The corresponding nutrient intake is 340 kcal. 12.8 g of protein, 9.3 g of fat and 49.9 g of carbohydrate. Analytical information such as "overall caloric intake is insufficient, although during the weight loss period, diet is not recommended, and long-term caloric intake below our basal metabolism would decrease metabolism irreparably, is displayed below the third interface. The user can more comprehensively know whether the intake of the meal is proper or not through analyzing the information, and timely adjusts diet, so that the diet of the user is more reasonable and healthier.

Fig. 9 is a schematic structural diagram of a system for processing nutritional data of cooked food according to an embodiment of the present disclosure. As shown in fig. 9, the system includes: the food material supply determining module comprises a food material demand determining module 500, a food material supply determining module 510, a volume unit quantity determining module 520, a nutrition data determining module 530 and an output module 540;

a food material supply determining module 510, configured to determine food material supply information according to the dish information of the dishes;

a volume unit quantity determining module 520, configured to determine a first volume unit quantity of dishes according to the food material demand information and the food material supply information determined by the food material supply determining module 510, where the volume unit is a volume unit based on a human body part as a measurement unit; (ii) a

A nutrition data determination module 530, configured to determine nutrition data according to the first volume unit quantity determined by the volume unit quantity determination module 520 and the dish information.

Further, the method also comprises the following steps: a food material requirement determining module 500, configured to determine food material requirement information according to the user information; and an output module 540 for outputting the nutritional data determined by the nutritional data determination module 530.

Further, the food material requirement determining module 500 is configured to:

determining the food material demand information according to at least one or more of the combination of height information, gender information, age information or weight information.

Further, the nutritional data determination module 530 is configured to:

determining first nutrition information according to the dish information of the dishes and the first volume unit quantity corresponding to the dishes;

and determining second nutritional data according to the first nutritional information and the cooking mode information of the dishes.

Further, the system also comprises a scoring module used for obtaining the quality score of the dish; outputting the quality score.

Further, the volume unit quantity determining module 520 is configured to receive the fist number adjusting data;

determining a second volume unit quantity according to the fist number adjustment data and the first volume unit quantity; determining food quantity suggestion information according to the second volume unit quantity and the food material demand information;

outputting the food quantity suggestion information;

accordingly, the nutritional data determination module 530 is configured to: determining nutritional data based on the second volume unit quantity and the meal information.

Further, the food material demand determining module 500 is configured to determine matching demand information of each type of food material according to the user information;

the food material supply determining module 510 is configured to determine, according to the dish information of the dishes, supply ratio information of food materials included in each dish;

the volume unit quantity determining module 520 is configured to determine a first volume unit quantity of the dishes according to the matching demand information and the supply matching information.

Further, the volume unit quantity determining module 520 is configured to determine the first volume unit quantity of the dishes according to the food material demand information and the food material supply information based on the pulse neural network SNN.

Further, the volume unit quantity determining module 520 is configured to estimate the volume of the volume unit according to one or more indexes before determining the first volume unit quantity of the dishes according to the food material demand information and the food material supply information.

Further, the output module 540 is further configured to output, in the first interface, first dish related information and a selection option of each selectable dish, where the first dish related information includes at least one of the following information: dish information, quality scores, nutrition information, volume unit information of a user and suggestion information;

and/or outputting second dish related information of the ordered dish in a second interface, wherein the second dish related information comprises at least one of the following information: the system comprises ordered dish information, volume unit information of a user and food amount suggestion information determined according to the volume unit quantity;

and/or, outputting heat quantity related information in a third interface, wherein the heat quantity related information comprises at least one of the following information: total heat information of ordered dishes; the dish ordering method comprises ordered dish information, volume unit data corresponding to each dish, meal rating information, dish nutrition rating information and at least one type of nutrition information.

In the system for processing nutritional data of cooked food provided in the embodiment of the application, first, the food material supply determining module 510 determines food material supply information according to the dish information of dishes; then, the volume unit quantity determining module 520 determines a first volume unit quantity of the dishes according to the food material demand information and the food material supply information; finally, the nutrition data determining module 530 determines the nutrition data according to the first volume unit quantity and the dish information, so that a proper amount of cooked food can be provided for the user, and the user can eat healthier food.

The system can execute the methods provided by all the embodiments of the application, and has corresponding functional modules and beneficial effects for executing the methods. For details of the technology not described in detail in this embodiment, reference may be made to the methods provided in all the foregoing embodiments of the present application.

Fig. 10 is a schematic structural diagram of a terminal device according to an embodiment of the present application, where the terminal device is an implementation manner of the mobile terminal. As shown in fig. 10, the terminal may include: a housing (not shown), a memory 601, a Central Processing Unit (CPU) 602 (also called a processor, hereinafter referred to as CPU), a computer program stored in the memory 601 and operable on the processor 602, a circuit board (not shown), and a power circuit (not shown). The circuit board is arranged in a space enclosed by the shell; the CPU602 and the memory 601 are disposed on the circuit board; the power supply circuit is used for supplying power to each circuit or device of the terminal; the memory 601 is used for storing executable program codes; the CPU602 executes a program corresponding to the executable program code by reading the executable program code stored in the memory 601.

The terminal further comprises: peripheral interfaces 603, RF (Radio Frequency) circuitry 605, audio circuitry 606, speakers 611, power management chip 608, input/output (I/O) subsystem 609, touch screen 612, other input/control devices 610, and external ports 604, which communicate via one or more communication buses or signal lines 607.

It should be understood that the illustrated terminal apparatus 600 is only one example of a terminal, and the terminal apparatus 600 may have more or less components than shown in the drawings, may combine two or more components, or may have a different configuration of components. The various components shown in the figures may be implemented in hardware, software, or a combination of hardware and software, including one or more signal processing and/or application specific integrated circuits.

The following describes in detail a terminal device provided in this embodiment, where the terminal device is a smart phone as an example.

A memory 601, the memory 601 being accessible by the CPU602, the peripherals interface 603, etc., the memory 601 may comprise high speed random access memory, and may further comprise non-volatile memory, such as one or more magnetic disk storage devices, flash memory devices, or other volatile solid state storage devices.

A peripheral interface 603, said peripheral interface 603 may connect input and output peripherals of the device to the CPU602 and the memory 601.

An I/O subsystem 609, the I/O subsystem 609 may connect input and output peripherals on the device, such as a touch screen 612 and other input/control devices 610, to the peripheral interface 603. The I/O subsystem 609 may include a display controller 6091 and one or more input controllers 6092 for controlling other input/control devices 610. Where one or more input controllers 6092 receive electrical signals from or transmit electrical signals to other input/control devices 610, the other input/control devices 610 may include physical buttons (push buttons, rocker buttons, etc.), dials, slide switches, joysticks, click wheels. It is noted that the input controller 6092 may be connected to any one of: a keyboard, an infrared port, a USB interface, and a pointing device such as a mouse.

The touch screen 612 may be a resistive type, a capacitive type, an infrared type, or a surface acoustic wave type, according to the operating principle of the touch screen and the classification of media for transmitting information. Classified by the installation method, the touch screen 612 may be: external hanging, internal or integral. Classified according to technical principles, the touch screen 612 may be: a touch screen of vector pressure sensing technology, a touch screen of resistive technology, a touch screen of capacitive technology, a touch screen of infrared technology or a touch screen of surface acoustic wave technology.

A touch screen 612, which touch screen 612 is an input interface and an output interface between the user terminal and the user, displays visual output to the user, which may include graphics, text, icons, video, and the like. Optionally, the touch screen 612 sends an electrical signal (e.g., an electrical signal of the touch surface) triggered by the user on the touch screen to the processor 602.

The display controller 6091 in the I/O subsystem 609 receives electrical signals from the touch screen 612 or transmits electrical signals to the touch screen 612. The touch screen 612 detects a contact on the touch screen, and the display controller 6091 converts the detected contact into an interaction with a user interface object displayed on the touch screen 612, that is, to implement a human-computer interaction, where the user interface object displayed on the touch screen 612 may be an icon for running a game, an icon networked to a corresponding network, or the like. It is worth mentioning that the device may also comprise a light mouse, which is a touch sensitive surface that does not show visual output, or an extension of the touch sensitive surface formed by the touch screen.

The RF circuit 605 is mainly used to establish communication between the smart speaker and a wireless network (i.e., a network side), and implement data reception and transmission between the smart speaker and the wireless network. Such as sending and receiving short messages, e-mails, etc.

The audio circuit 606 is mainly used to receive audio data from the peripheral interface 603, convert the audio data into an electric signal, and transmit the electric signal to the speaker 611.

The speaker 611 is used to restore the voice signal received by the smart speaker from the wireless network through the RF circuit 605 to sound and play the sound to the user.

The power management chip 608 is used for supplying power and managing power to the hardware connected to the CPU602, the I/O subsystem, and the peripheral interface.

In this embodiment, the central processor 602 is configured to:

Further, the determining food material demand information according to the user information includes:

determining the food material demand information according to at least one or more combination of height information, gender information, age information or weight information.

Further, the determining nutritional data according to the first volume unit quantity and the dish information includes:

Further, after determining the food material supply information according to the dish information of the dish, the method comprises the following steps:

obtaining the quality score of the dish;

outputting the quality score.

Further, after the determining the first volume unit number of the dishes according to the food material demand information and the food material supply information, the method further comprises:

receiving fist number adjusting data;

outputting the food quantity suggestion information;

correspondingly, the step of determining nutrition data according to the volume unit quantity and the dish information comprises the following steps:

determining nutritional data based on the second volume unit quantity and the meal information.

Further, the food material demand information comprises matching demand information of each type of food materials;

the method for determining the food material supply information according to the dish information of the dishes comprises the following steps:

determining the supply ratio information of food materials contained in each dish according to the dish information of the dishes;

correspondingly, the determining the first volume unit quantity of the dishes according to the food material demand information and the food material supply information comprises the following steps:

and determining the first volume unit quantity of the dishes according to the proportioning demand information and the supply proportioning information.

Further, the determining the first volume unit number of the dishes according to the food material demand information and the food material supply information includes: and determining the first volume unit number of dishes according to the food material demand information and the food material supply information based on the SNN.

Further, the method also comprises the following steps: outputting first dish related information and selection options of each selectable dish in a first interface, wherein the first dish related information comprises at least one of the following information: dish information, quality scores, nutrition information, volume unit information of a user and suggestion information;

and/or, outputting heat associated information in a third interface, the heat associated information comprising at least one of: total heat information of ordered dishes; the dish ordering method comprises ordered dish information, volume unit data corresponding to each dish, meal rating information, dish nutrition rating information and at least one type of nutrition information.

Further, before determining the first volume unit quantity of the dishes according to the food material demand information and the food material supply information, the method further comprises the following steps:

the volume in volume units is estimated based on one or more metrics.

Further, before determining the food material supply information according to the dish information of the dishes, the method comprises the following steps:

determining food material demand information according to the user information;

after determining nutritional data from the first volume unit quantity and the dish information, comprising:

and outputting the nutrition data.

Embodiments of the present application also provide a storage medium containing terminal device executable instructions, which when executed by a terminal device processor, are configured to perform a method for processing nutritional data of cooked food, the method including:

obtaining the quality score of the dish;

outputting the quality score.

receiving fist number adjusting data;

outputting the food quantity suggestion information;

correspondingly, the determining the nutrition data according to the volume unit quantity and the dish information comprises:

Further, the food material demand information includes matching demand information of each type of food material;

correspondingly, the determining the first volume unit quantity of the dishes according to the food material demand information and the food material supply information includes:

the volume in volume units is estimated based on one or more metrics.

determining food material demand information according to the user information;

and outputting the nutrition data.

The computer storage media of the embodiments of the present application may take any combination of one or more computer-readable media. The computer readable medium may be a computer readable signal medium or a computer readable storage medium. A computer readable storage medium may be, for example, but not limited to, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any combination of the foregoing. More specific examples (a non-exhaustive list) of the computer readable storage medium would include the following: an electrical connection having one or more wires, a portable computer diskette, a hard disk, a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber, a portable compact disc read-only memory (CD-ROM), an optical storage device, a magnetic storage device, a network disk, a network cloud disk, or any suitable combination of the foregoing. In the context of this document, a computer readable storage medium may be any tangible medium that can contain, or store a program for use by or in connection with an instruction execution system, apparatus, or device.

A computer readable signal medium may include a propagated data signal with computer readable program code embodied therein, for example, in baseband or as part of a carrier wave. Such a propagated data signal may take many forms, including, but not limited to, electro-magnetic, optical, or any suitable combination thereof. A computer readable signal medium may also be any computer readable medium that is not a computer readable storage medium and that can communicate, propagate, or transport a program for use by or in connection with an instruction execution system, apparatus, or device.

Program code embodied on a computer readable medium may be transmitted using any appropriate medium, including but not limited to wireless, wireline, optical fiber cable, RF, etc., or any suitable combination of the foregoing.

Computer program code for carrying out operations for aspects of the present application may be written in any combination of one or more programming languages, including an object oriented programming language such as Java, Smalltalk, C + +, or the like, as well as conventional procedural programming languages, such as the "C" programming language or similar programming languages. The program code may execute entirely on the user's computer, partly on the user's computer, as a stand-alone software package, partly on the user's computer and partly on a remote computer or entirely on the remote computer or server. In the case of a remote computer, the remote computer may be connected to the user's computer through any type of network, including a Local Area Network (LAN) or a Wide Area Network (WAN), or the connection may be made to an external computer (for example, through the Internet using an Internet service provider).

Of course, the storage medium provided in the embodiments of the present application contains computer-executable instructions, and the computer-executable instructions are not limited to the processing operation of the cooked food nutrition data as described above, and may also perform related operations in the processing method of the cooked food nutrition data provided in any embodiment of the present application.

It is to be noted that the foregoing is only illustrative of the preferred embodiments of the present application and the technical principles employed. It will be understood by those skilled in the art that the present application is not limited to the particular embodiments described herein, but is capable of various obvious changes, rearrangements and substitutions as will now become apparent to those skilled in the art without departing from the scope of the application. Therefore, although the present application has been described in more detail with reference to the above embodiments, the present application is not limited to the above embodiments, and may include other equivalent embodiments without departing from the spirit of the present application, and the scope of the present application is determined by the scope of the appended claims.

Claims

1. A method for processing nutrition data of cooked food is characterized by comprising the following steps:

determining a first volume unit quantity of dishes according to the food material demand information and the food material supply information, wherein the volume unit is based on the human body part as a measurement unit;

determining nutrition data according to the first volume unit quantity and the dish information;

determining food material demand information according to user information, wherein the food material demand information comprises the matching demand information of each type of food materials;

the determining of the food material supply information according to the dish information of the dishes comprises the following steps: determining the supply ratio information of food materials contained in each dish according to the dish information of the dishes;

estimating the volume of the volume unit according to one or more indexes of a user;

the determining the first volume unit quantity of the dishes according to the food material demand information and the food material supply information comprises the following steps: determining a first volume unit quantity of dishes according to food material demand information and food material supply information based on a pulse neural network SNN, wherein the pulse neural network SNN is obtained by inputting the matched food material demand information, food material supply information and the first volume unit quantity into a pulse neural network model and performing machine learning.

2. The method for processing nutritional data of cooked food as claimed in claim 1, wherein the determining of food material requirement information according to user information comprises:

3. The method for processing nutritional data of cooked food as claimed in claim 1, wherein the determining nutritional data based on the first volume unit quantity and the dish information comprises:

4. The method for processing nutritional data of cooked food as claimed in claim 3, wherein after determining the food material supply information according to the dish information of the dish, the method comprises:

obtaining the quality score of the dish;

outputting the quality score.

5. The method of processing cooked food nutrition data as recited in claim 1, further comprising, after said determining a first number of volume units of dishes from said food material demand information and said food material supply information:

receiving fist number adjusting data;

outputting the food quantity suggestion information;

6. The method for processing nutritional data of cooked food according to claim 1,

the determining the first volume unit quantity of the dishes according to the food material demand information and the food material supply information comprises the following steps:

7. A method of processing cooked food nutrition data as set forth in any of claims 1-6, further comprising: outputting first dish related information and selection options of each selectable dish in a first interface, wherein the first dish related information comprises at least one of the following information: dish information, quality scores, nutrition information, volume unit information of a user and suggestion information;

8. The method for processing nutritional data of cooked food according to claim 1,

and outputting the nutrition data.

9. A system for processing nutritional data of cooked food, comprising:

the food material supply determining module is used for determining food material supply information of the food materials to be supplied to the food materials;

the nutrition data determining module is used for determining nutrition data according to the first volume unit quantity determined by the volume unit quantity determining module and the dish information;

the food material requirement determining module is used for determining food material requirement information according to the user information; the food material demand information comprises the matching demand information of each type of food materials;

the food material supply determining module is used for determining the supply ratio information of food materials contained in each dish according to the dish information of the dishes;

a volume unit quantity determining module for estimating the volume of the volume unit according to one or more indexes before determining the first volume unit quantity of the dishes according to the food material demand information and the food material supply information;

the volume unit quantity determining module is used for determining a first volume unit quantity of dishes according to the food material demand information and the food material supply information based on the SNN; the pulse neural network SNN is obtained by inputting the matched food material demand information, food material supply information and the first volume unit number into a pulse neural network model and performing machine learning.

10. A computer-readable storage medium, on which a computer program is stored, which program, when being executed by a processor, carries out a method of processing of nutritional data of a delicatessen as claimed in any one of claims 1 to 8.

11. A terminal comprising a memory, a processor and a computer program stored on the memory and executable on the processor, wherein the processor implements the method for processing nutritional data of cooked food as claimed in any one of claims 1 to 8 when executing the computer program.