CN111027500A - Health management method based on image recognition technology and electronic equipment - Google Patents
Health management method based on image recognition technology and electronic equipment Download PDFInfo
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- G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
- G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
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- G—PHYSICS
- G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
- G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
- G16H50/00—ICT specially adapted for medical diagnosis, medical simulation or medical data mining; ICT specially adapted for detecting, monitoring or modelling epidemics or pandemics
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Abstract
The invention discloses a health management method and electronic equipment based on an image recognition technology, which comprises the steps of establishing a heat database and a food type graph recognition database of various foods; scanning the food to be detected to obtain image information of the food to be detected, and identifying the food type according to the food type graph identification database by adopting an image identification technology; according to the identified food type, the heat database is referred to obtain the heat corresponding to the food to be detected; obtaining a food nutrient component list according to the food type; according to the method and the electronic equipment, whether food is suitable for the user or not is judged by combining the proportion required by human nutrition according to the body quality information preset by the user, so that the user can be reminded of taking food healthily, and the problem that people can only rely on the guidance of professionals such as dieticians and fitness coaches to balance the intake and the consumption of the people in the prior art is solved.
Description
Technical Field
The invention belongs to a health management method, and particularly relates to a health management method based on an image recognition technology and electronic equipment.
Background
At present, with the improvement of living standard, more and more people begin to pay attention to healthy diet and healthy life, for example, how to effectively control the calorie intake of food to balance with the consumption of exercise amount in daily life, or make the body reach a certain degree of health standard through body building, and these problems become more and more concerned topics in daily health, diet, exercise, and the like. However, most people do not have a concrete concept of energy required by daily consumption of the body, most of the applications related to sports and fitness are to make a concrete abstract caloric numerical introduction on the intake amount, and the caloric value of the food is not effectively and visually described in correspondence with the specific food quantity, so that people can only rely on professional personnel such as dieticians and fitness coaches to roughly know the caloric value and the daily corresponding intake amount of certain specific food when eating daily diet. For rich food and beverage in China, people often cannot accurately and conveniently calculate the amount of food in various amounts and types, and cannot correctly correspond the intake amount of food to daily exercise and life consumption, so that the intake amount and the consumption amount reach a balance, and a healthy eating habit is formed.
Disclosure of Invention
The invention provides a health management method and electronic equipment based on an image recognition technology, and solves the problem that people can only rely on the guidance of professionals such as dieticians and fitness coaches to balance the intake and consumption of people in the prior art.
The technical scheme adopted by the invention is as follows:
the health management method based on the image recognition technology comprises the following steps,
s1, establishing a calorie database of various foods;
s2, establishing a food type graph recognition database;
s3, scanning the appearance of the food to be detected, acquiring the image information of the food to be detected, and identifying the food type according to the food type graph identification database by adopting an image identification technology;
s4, referring to the heat database according to the identified food types to obtain the heat corresponding to the food to be detected;
s5, obtaining a food nutrient component list according to the food type;
and S6, judging whether the food is suitable for the user according to the body quality information preset by the user and the proportion required by human nutrition.
By establishing two databases, the calorie databases of various foods and the food type graph recognition database establish graph quick recognition and calorie calculation after recognition, then a nutrition list is obtained through recognized foods, whether needed calories and nutrition are matched with the calories and nutrition of ingested foods can be obtained according to body quality information of users, therefore, the users can be reminded of ingesting foods healthily through equipment, and the problem that people can only rely on the guidance of professionals such as dieticians and fitness coaches in the prior art, so that the intake and the consumption of the users are balanced is solved.
Further, the step 3 of scanning the appearance of the food to be measured includes: the distance between the food to be detected and the scanning device during scanning is obtained, the volume of the food to be detected is calculated by combining the picture of the food to be detected obtained at the current distance, and the actual heat of the food to be detected is obtained according to the heat of the volume of the food to be detected corresponding to the unit volume of the food.
Furthermore, the method for calculating the volume of the food to be detected by combining the picture of the food to be detected with the distance between the scanning device and the scanning device when the food to be detected is scanned is characterized in that,
establishing shape models of various foods and acquiring corresponding heat values under the volume of the models;
acquiring an external graph of food to be detected and identifying the type of the food to be detected by a graph identification technology;
calculating the actual size of the external graph of the food to be detected according to the external graph of the food to be detected and the distance between the food to be detected and the scanning device during scanning;
obtaining the volume of the food to be detected according to the actual size of the external graph and the shape model corresponding to the type of the food to be detected;
and multiplying the volume of the food to be measured by the ratio of the model volume of the corresponding type of the food to be measured to the corresponding heat value under the model volume to obtain the actual heat of the food to be measured.
The size of the graph can be known according to the distance between the graph and the scanning, the volume of the food to be detected can be known according to the graph size matching model, therefore, the actual heat value of the food to be detected and the contained nutrient content are calculated through the volume, the acquired numerical value can be more accurate, and the practicability is improved.
Further, the food types comprise fried dishes, and the fried dishes comprise meat dishes, vegetable dishes and soup dishes; the method for identifying the nutrient components of the fried dish is,
acquiring an appearance graph of a dish to be detected, identifying the graph proportion of meat and dishes in a dish area in the graph, identifying or acquiring the type of the dish, and acquiring a nutrition list of the dish to be detected according to the nutrition list corresponding to the type of the dish; and obtaining the calorific value of each part of the dish according to the type of the dish.
Further, when the graph proportion of meat and vegetables in the dish area in the graph is identified, the graph area of the dish is identified firstly, and the graph proportion of the meat and the vegetables is identified in the graph area of the dish through color; adopting the graph proportion as the content proportion of meat and vegetables; obtaining the calorific value and the nutrient component value corresponding to each fixed weight part.
The invention obtains the graphic information of the dish by identification or direct input, respectively calculates the heat and nutrition of the meat and the dish by taking the graphic proportion of the meat and the dish in the graphic as the content proportion of the meat and the dish, and outputs the result of the actual data by the heat value and the nutrient component value corresponding to the unfixed weight part, thus realizing the estimation of the heat and the nutrition value of the dish.
Furthermore, when the dish type is identified or obtained, and the dish type is identified wrongly or cannot be identified, the dish type name is manually input, and then the dish type name under the graphic characteristic is recorded to the database.
Further, the physical quality information comprises sex, age, height, weight, medical history, health information and physical measurement data information; the physical quality information further comprises real-time acquisition of user state information, the user state information comprising: the nutritional ingredients taken by the user every day and the amount of exercise of the user; when whether food is suitable for a user is judged by combining the proportion of the nutrition requirement of the human body, the quantity of the food required to be ingested by the user is calculated according to the quantity of exercise of the user and the body measurement data information, the ingestion proportion and the nutrition missing item which are required by the user are obtained according to the medical history and the health information of the user, and the nutrition type to be supplemented is reminded and suggested. .
The health management electronic device based on the image recognition technology comprises a memory, a processor and a computer program which is stored on the memory and can run on the processor, wherein the processor executes the program to realize the health management method based on the image recognition technology.
The invention has the following advantages and beneficial effects:
1. according to the invention, two databases are established, the calorie database of various foods and the food type graph recognition database establish graph rapid recognition and calorie calculation after recognition, then a nutrition list is obtained through recognized foods, and whether the needed calorie and nutrition are matched with the calorie and nutrition of ingested food can be obtained according to the body quality information of a user, so that the user can be reminded of ingesting food healthily through equipment, and the problem that people can only rely on the guidance of professionals such as a dietician and a fitness coach in the prior art to balance the intake and the consumption of the user is solved;
2. according to the invention, the size of the graph can be known through the graph and the scanning distance, and the volume of the food to be detected can be known according to the graph size matching model, so that the actual heat value and the contained nutrient content of the food to be detected can be calculated through the volume, the obtained value can be more accurate, and the practicability is improved;
3. the method comprises the steps of obtaining the graphic information of the dishes through identification or direct input, respectively calculating the heat and nutrition contained in the meat and the vegetables by taking the graphic proportion of the meat and the vegetables in the graphic as the content proportion of the meat and the vegetables, and outputting the result of actual data according to the heat value and the nutritional ingredient value corresponding to unfixed weight parts, thereby realizing the estimation of the heat and the nutritional value of the dishes.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments of the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises," "comprising," "includes," and/or "including," when used herein, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, numbers, steps, operations, elements, components, and/or groups thereof.
Example 1:
the embodiment provides a health management method based on image recognition technology, which comprises the following steps,
s1, establishing a calorie database of various foods;
s2, establishing a food type graph recognition database;
s3, scanning the appearance of the food to be detected, acquiring the image information of the food to be detected, and identifying the food type according to the food type graph identification database by adopting an image identification technology;
s4, referring to the heat database according to the identified food types to obtain the heat corresponding to the food to be detected;
s5, obtaining a food nutrient component list according to the food type;
and S6, judging whether the food is suitable for the user according to the body quality information preset by the user and the proportion required by human nutrition.
In specific implementation, the step 3 of scanning the appearance of the food to be detected comprises the following steps: the distance between the food to be detected and the scanning device during scanning is obtained, the volume of the food to be detected is calculated by combining the picture of the food to be detected obtained at the current distance, and the actual heat of the food to be detected is obtained according to the heat of the volume of the food to be detected corresponding to the unit volume of the food. The method for calculating the large volume of the food to be detected by combining the picture of the food to be detected with the distance between the scanning device and the scanning device during the scanning of the food to be detected comprises the steps of establishing shape models of various foods and acquiring corresponding heat values under the volume of the models; acquiring an external graph of food to be detected and identifying the type of the food to be detected by a graph identification technology; calculating the actual size of the external graph of the food to be detected according to the external graph of the food to be detected and the distance between the food to be detected and the scanning device during scanning; obtaining the volume of the food to be detected according to the actual size of the external graph and the shape model corresponding to the type of the food to be detected; and multiplying the volume of the food to be measured by the ratio of the model volume of the corresponding type of the food to be measured to the corresponding heat value under the model volume to obtain the actual heat of the food to be measured.
In specific implementation, the food types comprise fried dishes, and the fried dishes comprise meat dishes, vegetable dishes and soup dishes; the method for identifying the nutritional ingredients of the fried dishes comprises the steps of obtaining an appearance graph of a dish to be detected, identifying the graph proportion of meat and the dishes in a dish area in the graph, identifying or obtaining the type of the dish, and obtaining a nutritional list of the dish to be detected according to the nutritional list corresponding to the type of the dish; and obtaining the calorific value of each part of the dish according to the type of the dish. When the graph proportion of meat and vegetables in the dish area in the graph is identified, the graph area of the dishes is identified firstly, and the graph proportion of the meat and the vegetables is identified in the graph area of the dishes through color; the ratio of the patterns is the ratio of meat to vegetables; obtaining the calorific value and the nutrient component value corresponding to each fixed weight part.
In specific implementation, the types of food and the meat-vegetable ratio are analyzed through pictures or videos sampled by a device such as a mobile phone camera, and the contained nutrient components are calculated; category differentiation by photo or video:
1. the first layer distinguishes the food main categories: such as liquid beverages, snacks/western-style meals, fruits (apples, bananas, etc.), snacks, etc.;
2. the second layer distinguishes foods and is classified specifically: if the Chinese meal is divided into: staple foods (bread, rice, etc.), meat dishes, vegetable dishes, soup dishes, etc.;
3. the third layer distinguishes the specific composition of the food: for meat dishes: the ratio of meat to side dish;
in specific implementation, when the dish type is identified or obtained, and the dish type is identified wrongly or cannot be identified, the dish type name is manually input, and then the dish type name under the graphic characteristic is recorded to the database.
In specific implementation, the physical quality information comprises sex, age, height, weight, medical history, health information and physical measurement data information; the physical quality information further comprises real-time acquisition of user state information, the user state information comprising: the nutritional ingredients taken by the user every day and the amount of exercise of the user; when whether food is suitable for a user is judged by combining the proportion of the nutrition requirement of the human body, the quantity of the food required to be ingested by the user is calculated according to the quantity of exercise of the user and the body measurement data information, the ingestion proportion and the nutrition missing item which are required by the user are obtained according to the medical history and the health information of the user, and the nutrition type to be supplemented is reminded and suggested.
When the physical examination report is specifically implemented, the personal conditions are input or manually input through a camera, and the method comprises the following steps: gender, age, height, weight, medical history, specific health conditions, etc.; establishing a personal health database; by the technical scheme, the daily intake of nutrient components of an individual is recorded, the intake proportion and the nutrient deficiency item are guided, and the supplemented nutrient species are reminded and suggested; calculating whether the nutrient intake condition and the exercise amount are balanced every day through the exercise amount recorded by the mobile phone, and guiding and suggesting exercise items and the exercise amount; tracking the personal health condition through long-term data recording and physical examination report correction; health preserving guidance and health early warning are carried out; the lap joint ordering platform is used for matching the ordered dishes with the nutrition of the individual body, and correcting and guiding the eating habits.
Example 2
Health management electronic equipment based on image recognition technology comprises a memory, a processor and a computer program stored on the memory and capable of running on the processor, wherein the processor executes the program to realize the health management method based on image recognition technology according to embodiment 1.
Example 3
A health management system based on image recognition technology comprises:
and the user information database is used for storing basic information of the user, including age, gender, height, weight, race, health condition, preference information, historical exercise amount and historical nutrient intake amount. The user can enter the basic information into the system by means of registration.
And the nutrition data database is used for storing information of various foods, including names, nutritional ingredients, calories, salt contents, processing procedures, pictures, shapes, densities, colors, storage modes, preference regions, preference crowd information and food taboo information of the foods.
And the exercise amount database is used for storing various heat consumption calculation formulas, parameters, variables and adjustment system information of daily activities and sports.
Such as: the heat consumption calculation formula of running exercise is as follows:
running calorie (kcal) body weight (kg) x exercise time (hours) x index K, where the index K is 30 ÷ speed (minutes/400 meters)
For example: 60 kg body weight, 1 hour long run, 3 min/400 m or 8 km/h, then 60 × 1 × 30/3 kcal (kilocalories) 600 during his running
Running calorie (kcal) is body weight (kg) × distance (km) × 1.036
For example: a person weighing 60 kg runs for 8 km, and the consumed calories are 60 × 8 × 1.036 and 497.28kcal (kilocalories).
And the physiological index database is used for storing physiological index information of people of various nationalities, regions, sexes and ages, including respiration, heart rate, blood pressure and blood oxygen degree.
And the nutrition intake management module is used for carrying out nutrition analysis on the food ingested by the user to calculate the energy of the food ingested by the user.
And the exercise amount management module is used for acquiring daily real-time exercise data of the user and calculating daily exercise efficiency of the user.
And the health analysis module is used for carrying out long-term and short-term statistics and analysis on the human body according to the basic information of the user, the physiological index database, the energy of the food ingested by the user and the daily exercise consumption of the user, so that prompts, suggestions and recommendations are given to the user at proper time.
Preferably, the nutrient intake management module includes an acquisition module, an identification module, and a nutrient analysis module.
The acquisition module is used for acquiring the food pictures shot by the user. The invention identifies food by an image identification method. When food is identified, the system firstly prompts a user to shoot a food picture of food ingested by the user through a device with a shooting function and uploads the food picture to the system.
And the identification module is used for obtaining the basic information and the quantity of the food ingested by the user according to the food picture shot by the user and the corresponding preset model in the system. That is, the system identifies basic information and quantity of food ingested by the user, such as name, type and quantity of food, according to the corresponding model established in the system by taking a food picture of the user, and prepares for next nutrition analysis.
In addition, as for food identification, there are many techniques in the prior art, for example, the type and composition of food are obtained by scanning food with a food sensor (the sensor has functions of spectral analysis, an electronic nose, a camera, and the like) and matching the acquired food with a preset database, but the food identification is only performed for the type of food, and the amount of food taken by a human body cannot be identified. Moreover, the sizes and the quantities of the foods are different due to different calculation standards, so that the quantity identification of the foods is difficult to meet the uniform requirement, and the energy of the foods ingested by the human body cannot be accurately calculated.
And the nutrition analysis module is used for obtaining the energy of each food ingested by the user and the total energy of all foods according to the basic information, the quantity and the nutrition data database of the system of each food ingested by the user, wherein the energy generally comprises calorie, salt content and the like.
The system obtains the energy taken in the body by the user through the nutrition intake management module. In order to judge the balance between the energy intake by the user and the energy consumed by the user, the daily energy consumption value of the user is calculated according to the daily real-time motion data of the user.
The motion management module also comprises a motion acquisition module and a motion amount calculation module.
And the motion acquisition module is used for acquiring daily real-time motion data of the user. The system can acquire the daily exercise amount data of a user through equipment such as a gravity induction accelerator, a three-axis gyroscope, a barometer and the like in the intelligent terminal. In addition, the daily exercise data of the user can be acquired through various external exercise and fitness wearable devices such as a network, Bluetooth and the like, for example, the daily exercise data can be acquired through wechat exercise, a pedometer and the like.
And the motion amount calculation module is used for calculating the daily motion consumption of the user according to the daily real-time motion data of the user and the motion amount database of the system. The real-time exercise data of the user per day can be converted into the exercise consumption of the user per day by using the calculation formula, parameters, variables, adjustment system information, and the like of the calories consumed for each daily activity and sports stored in the exercise amount database, and the exercise consumption can be also the exercise consumption of each trip and each time slot.
The system obtains the daily exercise consumption of the user through the exercise amount management module.
The system also comprises a health analysis module which is used for carrying out long-term and short-term statistics and analysis on the human body according to the basic information (obtained according to a user basic database), daily exercise consumption, energy taken into the body by the user and a physiological index database, and further giving prompts, suggestions and recommendations to the user.
Example 4
A health management device based on image recognition technology, comprising:
the acquisition module is used for acquiring and preprocessing a food picture of food ingested by a user; the food picture comprises food and a reference object;
the food identification module is used for extracting the characteristics of the preprocessed food pictures to obtain corresponding characteristic vectors and obtaining the basic information of each food ingested by the user according to the characteristic vectors and a food identification model in the system;
and the food quantity identification module is used for obtaining the proportional relation between the reference object and the food container according to the preprocessed food picture, obtaining the ratio of the food in the food container, and obtaining the quantity of each food ingested by the user by combining with a food quantity identification model in the system.
In conclusion, the two databases are established, the calorie databases of various foods and the food type graph recognition database are established to perform graph rapid recognition and recognized calorie calculation, the nutrition list is obtained through the recognized foods, and whether the needed calorie and nutrition are matched with the calorie and nutrition of the ingested food or not can be obtained according to the body quality information of the user, so that the user can be reminded of ingesting the food healthily through equipment, and the problem that people can only rely on the guidance of professionals such as dieticians and fitness coaches to balance the intake and the consumption of the user in the prior art is solved; the size of the graph can be known through the graph and the scanning distance, and the volume of the food to be detected can be known according to the graph size matching model, so that the actual heat value and the contained nutrient content of the food to be detected are calculated through the volume, the acquired numerical value can be more accurate, and the practicability is improved; the method comprises the steps of obtaining graphic information of dishes through identification or direct input, calculating the heat and nutrition of meat and vegetables respectively by taking the graphic proportion of the meat and the vegetables in the graphic as the content ratio of the meat to the vegetables, and outputting the result of actual data according to the heat value and the nutritional ingredient value corresponding to unfixed weight parts, thereby realizing the estimation of the heat and the nutritional value of the dishes.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (8)
1. The health management method based on the image recognition technology is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
s1, establishing a calorie database of various foods;
s2, establishing a food type graph recognition database;
s3, scanning the appearance of the food to be detected, acquiring the image information of the food to be detected, and identifying the food type according to the food type graph identification database by adopting an image identification technology;
s4, referring to the heat database according to the identified food types to obtain the heat corresponding to the food to be detected;
s5, obtaining a food nutrient component list according to the food type;
and S6, judging whether the food is suitable for the user according to the body quality information preset by the user and the proportion required by human nutrition.
2. The health management method based on image recognition technology according to claim 1, characterized in that: scanning the appearance of the food to be detected in the step 3 comprises the following steps: the distance between the food to be detected and the scanning device during scanning is obtained, the volume of the food to be detected is calculated by combining the picture of the food to be detected obtained at the current distance, and the actual heat of the food to be detected is obtained according to the heat of the volume of the food to be detected corresponding to the unit volume of the food.
3. The health management method based on image recognition technology according to claim 2, characterized in that: the method for calculating the volume of the food to be detected by combining the picture of the food to be detected with the distance between the scanning device and the scanning device when the food to be detected is scanned is characterized in that,
establishing shape models of various foods and acquiring corresponding heat values under the volume of the models;
acquiring an external graph of food to be detected and identifying the type of the food to be detected by a graph identification technology;
calculating the actual size of the external graph of the food to be detected according to the external graph of the food to be detected and the distance between the food to be detected and the scanning device during scanning;
obtaining the volume of the food to be detected according to the actual size of the external graph and the shape model corresponding to the type of the food to be detected;
and multiplying the volume of the food to be measured by the ratio of the model volume of the corresponding type of the food to be measured to the corresponding heat value under the model volume to obtain the actual heat of the food to be measured.
4. The health management method based on image recognition technology according to claim 1, characterized in that: the food types comprise fried dishes, and the fried dishes comprise meat dishes, vegetable dishes and soup dishes; the method for identifying the nutrient components of the fried dish is,
acquiring an appearance graph of a dish to be detected, identifying the graph proportion of meat and dishes in a dish area in the graph, identifying or acquiring the type of the dish, and acquiring a nutrition list of the dish to be detected according to the nutrition list corresponding to the type of the dish; and obtaining the calorific value of each part of the dish according to the type of the dish.
5. The health management method based on image recognition technology according to claim 4, wherein: when the graph proportion of meat and vegetables in the dish area in the graph is identified, the graph area of the dishes is identified firstly, and the graph proportion of the meat and the vegetables is identified in the graph area of the dishes through color; adopting the graph proportion as the content proportion of meat and vegetables; obtaining the calorific value and the nutrient component value corresponding to each fixed weight part.
6. The health management method based on image recognition technology according to claim 4, wherein: when the dish type is identified or obtained, the dish type name is manually input when the dish type is identified wrongly or can not be identified, and then the dish type name under the graphic characteristic is recorded to the database.
7. The health management method based on image recognition technology according to claim 1, characterized in that: the physical quality information comprises sex, age, height, weight, medical history, health information and physical measurement data information; the physical quality information further comprises real-time acquisition of user state information, the user state information comprising: the nutritional ingredients taken by the user every day and the amount of exercise of the user; when whether food is suitable for a user is judged by combining the proportion of the nutrition requirement of the human body, the quantity of the food required to be ingested by the user is calculated according to the quantity of exercise of the user and the body measurement data information, the ingestion proportion and the nutrition missing item which are required by the user are obtained according to the medical history and the health information of the user, and the nutrition type to be supplemented is reminded and suggested.
8. Health management electronic device based on image recognition technology, comprising a memory, a processor and a computer program stored on the memory and executable on the processor, characterized in that: the processor, when executing the program, implements the image recognition technology-based health management method of any one of claims 1-7.
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| CN107493390A (en) * | 2017-09-01 | 2017-12-19 | 陕西科技大学 | A kind of mobile device automatic identification energy intake and the method for consumption, system |
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| CN103617577A (en) * | 2013-12-11 | 2014-03-05 | 邵俊松 | Intelligent health kitchen system |
| CN107493390A (en) * | 2017-09-01 | 2017-12-19 | 陕西科技大学 | A kind of mobile device automatic identification energy intake and the method for consumption, system |
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