CN112669932A - Model acquisition method and system for developing diet therapy, controller, control method and application - Google Patents
Model acquisition method and system for developing diet therapy, controller, control method and application Download PDFInfo
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Abstract
A method for obtaining the model of developing dietotherapy based on the fixed nutritive recipe proportion subtraction method is characterized by that according to the heat quantity and nutrient component of various foods a fixed nutritive recipe with standard heat quantity is made, according to the heat quantity required by edible person, on the basis of standard heat quantity an adjusting coefficient is obtained, and on the basis of adjusting coefficient the weight of the components of fixed nutritive recipe is increased or decreased so as to obtain dietotherapy recipe.
Description
Technical Field
The invention relates to a model acquisition method and system, a controller, a control method and application, in particular to a model acquisition method and system, a controller, a control method and application for developing diet therapy.
Background
The core of developing diet therapy is how to achieve the accuracy and quantification of nutrition intake, as the food types are rich and the processing technology is more various, the development of accurate diet therapy is very difficult, the guidance of nutrition configuration personnel in the whole process is required, nutrition experts strive to find a method which is scientific and suitable for diet therapy of the common public, the food exchange method is better, the specialization is still too strong, and the method is difficult to popularize and receive by the public,
the method for increasing the proportion of the fixed nutrition recipe is a diet therapy method which is easy to be mastered by the public through the compilation of nutrition configuration personnel, thereby improving the effect of diet therapy,
the technical scheme of the invention is made based on the technical problem, technical characteristics and technical effect in the prior art which are similar to the prior art and obtained by searching through the technical book of the applicant.
Disclosure of Invention
The object of the invention is a method for obtaining a model for developing dietary therapy based on a fixed nutritional recipe proportion subtraction method,
the object of the invention is a model acquisition system for developing dietary therapy based on a fixed nutritional recipe proportion subtraction method,
the object of the invention is a controller for developing dietary treatments based on a fixed nutritional recipe ratio subtraction,
the object of the invention is a method for controlling the development of dietary therapy based on the method for increasing or decreasing the proportion of a fixed nutritional recipe,
the invention aims to provide a model acquisition method and a system for developing diet therapy based on a fixed nutrition recipe proportion increasing and decreasing method, a controller and application of a control method.
In order to overcome the technical defects, the invention aims to provide a method and a system for acquiring a diet therapy model based on a fixed nutrition recipe proportion increasing and decreasing method, a controller, a control method and application, so that the effect of diet therapy is improved.
In order to achieve the purpose, the invention adopts the technical scheme that:
a method for obtaining a model for developing diet therapy based on a fixed nutrition recipe proportion increasing and decreasing method comprises the following steps:
the method comprises the following steps:
step 100: according to the heat and nutrient components of various foods, a fixed nutrient recipe with standard heat is made,
step 200: based on the standard calorie according to the calorie required by the eater, the regulating coefficient is obtained,
step 300: and increasing and decreasing the weight of the components of the fixed nutritional recipe according to the adjustment coefficient to obtain the diet therapy recipe.
Due to the design of the steps, the actual heat requirement of the eating personnel is met, and the effect of diet therapy is improved.
The present invention contemplates that the standard heat setting is 2000 kcal.
The invention designs that the required heat is set as a numerical value obtained by multiplying the standard weight of the eater by the heat coefficient, the standard body of the eater is set as a numerical value obtained by subtracting the height of the eater from 105, and the heat coefficient of a hospital patient is set as 25 kcal/kg.
The invention designs that a nutrition configurator calculates the heat and the nutrient components of various foods, the nutrition configurator designs a fixed diet, the fixed nutrition diet refers to that the heat of the diet is fixed to 2000kcal, the nutrition configurator reasonably uses the foods, designs and works various 2000kcal diets, namely 2000kcal diabetes diet or 2000kcal low-salt low-protein diet,
the invention designs that a nutrition configurator calculates an adjusting coefficient, calculates the heat required by a patient according to the specific condition of the patient, and divides the required heat by the total heat of a fixed recipe, namely 2000kcal to obtain the adjusting coefficient.
The invention designs that the patient calculates the specific food quantity by himself, the patient multiplies the quantity of each food in the fixed recipe by the adjusting coefficient, and the food quantity is increased or decreased according to the proportion, namely the specific quantity of the food which the patient should take.
The invention designs that a nutrition configurator selects foods suitable for diabetes patients and matches the foods reasonably, and the nutrition configurator makes a 2000kcal diabetes diet recipe:
2000kcal diabetes diet recipe
Caloric content 2000kcal, protein (15%) 75g, fat (30%) 67g, carbohydrate (55%) 275g
Breakfast
Staple food: pancake 1.5 two = steamed corn bread 1.5 two) = noodle 1.5 two
Non-staple food: 1. milk 250ml egg 1 piece mixed with proper amount of green vegetables
2. Soybean milk 300ml egg 1 piece spinach shredded bean curd (spinach 1 two, shredded bean curd 1 two)
3. Tomato egg soup = loofah egg soup (appropriate amount of loofah or tomato, egg 1)
4. Milk 250ml spinach bean curd (spinach 1 two, bean curd 1 two)
Lunch and dinner
Staple food: 2.5 two battercake = 2.5 two steamed corn bread) = 2.5 two noodle
Non-staple food: 1. meat and vegetables (green vegetables 4-6, meat 1.5, oil 0.3, scallion, ginger salt in right amount)
2. Tomato fried egg = green pepper fried egg (tomato or green pepper right amount, oil 0.3 two, egg 2 two, onion ginger salt right amount)
3. Bean product (Bean curd 4 two) fried green vegetables (green vegetables 4-6 two, oil 0.2, scallion ginger salt right amount)
4. Stewed chicken (containing chicken 2 two) fried green vegetables (green vegetables 4-6 two, oil 0.2, appropriate amount of scallion, ginger and salt)
5. Stewed hairtail (two hairtails 2.5, oil 0.2, proper amount of onion and ginger salt) = fried squid (two squid 2.5, oil 0.2, proper amount of onion and ginger salt) = stewed hairtail (two crucian carp 2.5, oil 0.2, proper amount of onion and ginger salt) = bittern arctic shrimp (two arctic shrimp 4) fried green vegetables (two green vegetables 4-6, oil 0.2, proper amount of onion and ginger salt)
6. Boiled dumplings (noodle 2, meat 1.5, green vegetable 2-3, oil 5 g)
Eating (calorie 50kcal)
Apple (2 two) = pear (2 two) = peach (2 two) = grape (2 two) = orange (2 two) = grape
Bananas (1 two) = watermelons (4 two) = cucumbers (6 two) = tomatoes (6 two) = kiwifruits (2 two).
The invention designs that the standard weight is calculated as follows: height-105 = 175-: standard body weight × caloric coefficient i.e. patient hospitalized rest status given 25kcal/kg daily caloric =70 × 25=1750kcal, the calculated adjustment coefficient = patient required caloric ÷ 2000=1750 ÷ 2000= 0.875.
The invention designs a diet therapy recipe which is obtained by adjusting the food quantity in the diabetes recipe with the coefficient multiplied by 2000 kcal.
The invention designs a model acquisition system for developing diet therapy based on a fixed nutrition recipe proportion increasing and decreasing method, which comprises the following contents:
according to the heat and nutrient components of various foods, a fixed nutrient recipe-establishing unit with standard heat is made,
obtaining a regulation coefficient-establishing unit based on the standard calorie according to the calorie required by the eater,
and (4) increasing and decreasing the weight of the components of the fixed nutritional recipe according to the adjustment coefficient to obtain a diet therapy recipe-establishing unit.
The invention designs a controller for developing diet therapy based on a fixed nutrition recipe proportion increasing and decreasing method, which comprises the following contents: the controller is stored with a model for developing diet therapy based on the fixed nutrition recipe proportion increasing and decreasing method,
the model for developing dietary therapy based on the fixed nutrition recipe proportion subtraction method is obtained according to the above model acquisition method for developing dietary therapy based on the fixed nutrition recipe proportion subtraction method,
step 100: according to the heat and nutrient components of various foods, a fixed nutrient recipe with standard heat is made,
step 200: based on the standard calorie according to the calorie required by the eater, the regulating coefficient is obtained,
step 300: and increasing and decreasing the weight of the components of the fixed nutritional recipe according to the adjustment coefficient to obtain the diet therapy recipe.
The invention designs a control method for developing diet therapy based on a fixed nutrition recipe proportion increasing and decreasing method, which comprises the following contents:
the CPU is controlled by a controller for developing diet therapy based on the fixed nutrition recipe proportion increasing and decreasing method.
The invention designs an application of a model acquisition method and a system, a controller and a control method for developing diet therapy based on a fixed nutrition recipe proportion subtraction method in the food field of diabetics, hyperlipaemia patients, food processing and restaurants.
The invention has the technical effects that: for disease reasons, the diet of patients needs special control. Such as liquid diet, semiliquid diet, soft meal, diabetic diet, low-salt and low-fat diet, etc. The diet therapy is to achieve the purpose of coordinating the treatment of diseases by controlling the calorie of patients and the intake of seven nutrients. Heat is the energy required to maintain the operation of the body. The seven nutrients are various substances required by human body, including protein, carbohydrate, fat, inorganic salt, trace elements, vitamins and water. Wherein, protein, carbohydrate and fat are nutrients for supplying energy, and the method for increasing the proportion of fixed nutrient recipes is the best solution for the current diet therapy. This method is a good link between professionals and the general public. The application of the method is not limited to hospitals, is not limited to sick people, but is applicable to all food-related people and all people. Has wide application prospect.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of a model acquisition method for developing diet therapy based on fixed nutrition recipe proportion increasing and decreasing method of the present invention,
fig. 2 is a schematic structural diagram of a controller for developing diet therapy based on a fixed nutrient recipe proportion increasing and decreasing method according to the present invention.
Detailed Description
Terms such as "having," "including," and "comprising," as used with respect to the present invention, are to be understood as not specifying the presence or addition of one or more other elements or combinations thereof, in accordance with the examination guidelines.
In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
In addition, the technical features involved in the different embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The invention is further described below with reference to the following examples, which are intended to illustrate the invention but not to limit it further.
A method for obtaining a model for developing dietary therapy based on a fixed nutrition recipe proportion increasing and decreasing method, in one embodiment of the invention, comprises the following steps:
step 100: according to the heat and nutrient components of various foods, a fixed nutrient recipe with standard heat is made,
step 200: based on the standard calorie according to the calorie required by the eater, the regulating coefficient is obtained,
step 300: and increasing and decreasing the weight of the components of the fixed nutritional recipe according to the adjustment coefficient to obtain the diet therapy recipe.
In the present embodiment, the step 100 specifically includes the following contents:
the nutrition configurator calculates the calorie and nutrient components of various foods, designs a fixed diet, i.e. the calorie of the diet is fixed to 2000kcal, reasonably applies the foods, designs and prepares various 2000kcal diets, i.e. 2000kcal diabetic diet or 2000kcal low-salt low-protein diet,
in this embodiment, the step 200 specifically includes the following contents:
calculating the regulating coefficient by nutrition configurator, calculating the required calorie according to the specific condition of patient, dividing with the total calorie of fixed diet, i.e. 2000kcal, to obtain regulating coefficient,
in this embodiment, the step 300 specifically includes the following contents:
the patient calculates the specific food quantity by himself, the patient multiplies the quantity of each food in the fixed recipe by the adjusting coefficient, and the food quantity is increased or decreased according to the proportion, namely the specific quantity of the food which the patient should take.
In a second embodiment of the present invention,
male patient, 65 years old, height 175cm, weight 80kg, diagnosis: in the treatment of diabetes mellitus, the disease is,
in the present embodiment, the step 100 specifically includes the following contents:
the nutrition configurator selects foods suitable for the diabetes patients, and matches the foods reasonably, and the nutrition configurator makes 2000kcal diabetes diet recipe:
2000kcal diabetes diet recipe
Caloric content 2000kcal, protein (15%) 75g, fat (30%) 67g, carbohydrate (55%) 275g
Breakfast
Staple food: pancake 1.5 two = steamed corn bread 1.5 two) = noodle 1.5 two
Non-staple food: 1. milk 250ml egg 1 piece mixed with proper amount of green vegetables
2. Soybean milk 300ml egg 1 piece spinach shredded bean curd (spinach 1 two, shredded bean curd 1 two)
3. Tomato egg soup = loofah egg soup (appropriate amount of loofah or tomato, egg 1)
4. Milk 250ml spinach bean curd (spinach 1 two, bean curd 1 two)
Lunch and dinner
Staple food: 2.5 two battercake = 2.5 two steamed corn bread) = 2.5 two noodle
Non-staple food: 1. meat and vegetables (green vegetables 4-6, meat 1.5, oil 0.3, scallion, ginger salt in right amount)
2. Tomato fried egg = green pepper fried egg (tomato or green pepper right amount, oil 0.3 two, egg 2 two, onion ginger salt right amount)
3. Bean product (Bean curd 4 two) fried green vegetables (green vegetables 4-6 two, oil 0.2, scallion ginger salt right amount)
4. Stewed chicken (containing chicken 2 two) fried green vegetables (green vegetables 4-6 two, oil 0.2, appropriate amount of scallion, ginger and salt)
5. Stewed hairtail (two hairtails 2.5, oil 0.2, proper amount of onion and ginger salt) = fried squid (two squid 2.5, oil 0.2, proper amount of onion and ginger salt) = stewed hairtail (two crucian carp 2.5, oil 0.2, proper amount of onion and ginger salt) = bittern arctic shrimp (two arctic shrimp 4) fried green vegetables (two green vegetables 4-6, oil 0.2, proper amount of onion and ginger salt)
6. Boiled dumplings (noodle 2, meat 1.5, green vegetable 2-3, oil 5 g)
Eating (calorie 50kcal)
Apple (2 two) = pear (2 two) = peach (2 two) = grape (2 two) = orange (2 two) = grape
Bananas (two) = watermelons (4 two) = cucumbers (6 two) = tomatoes (6 two) = kiwifruits (2 two),
in this embodiment, the step 200 specifically includes the following contents:
1. calculating standard body weight: height-105 = 175-: standard body weight × caloric coefficient i.e. patient hospitalized rest status given 25kcal/kg daily caloric =70 × 25=1750kcal, 3. calculate adjustment coefficient = patient caloric requirement ÷ 2000=1750 ÷ 2000=0.875,
in this embodiment, the step 300 specifically includes the following contents:
the dietary treatment diet was obtained by adjusting the number of foods in the coefficient x 2000kcal diabetes diet.
A model acquisition system for developing diet therapy based on fixed nutrition recipe proportion increasing and decreasing method comprises the following contents:
according to the calorie and nutrient components of various foods, a fixed nutrient recipe-establishing unit 10 with standard calorie is made,
the adjustment coefficient-establishing unit 20 is obtained on the basis of the standard calorie according to the calorie required by the eater,
the weight of the components of the fixed nutritional recipe is increased or decreased based on the adjustment coefficient to obtain the diet therapy recipe-establishing unit 30.
A controller for developing dietary treatments based on fixed nutrient recipe ratio subtraction, comprising: the controller is stored with a model for developing diet therapy based on the fixed nutrition recipe proportion increasing and decreasing method,
in this example, the model for developing dietary therapy based on the fixed nutrient recipe proportion increasing or decreasing method was obtained according to the above-described model acquisition method for developing dietary therapy based on the fixed nutrient recipe proportion increasing or decreasing method,
step 100: according to the heat and nutrient components of various foods, a fixed nutrient recipe with standard heat is made,
step 200: based on the standard calorie according to the calorie required by the eater, the regulating coefficient is obtained,
step 300: and increasing and decreasing the weight of the components of the fixed nutritional recipe according to the adjustment coefficient to obtain the diet therapy recipe.
A control method for developing diet therapy based on fixed nutrition recipe proportion increasing and decreasing method comprises the following contents:
the CPU is controlled by a controller for developing diet therapy based on the fixed nutrition recipe proportion increasing and decreasing method.
A model acquisition method and system, a controller and a control method for developing diet therapy based on fixed nutrition recipe proportion subtraction are applied to practitioners in the food field of diabetes patients, hyperlipidemia patients, food processing and restaurants.
The above embodiment is only one implementation form of the method and system for obtaining a model for developing dietary therapy based on a fixed nutrition recipe proportion increasing and decreasing method, the controller and the control method provided by the present invention, and it is within the protection scope of the present invention to increase or decrease the components or steps therein according to other variations of the scheme provided by the present invention, or to apply the present invention to other technical fields close to the present invention.
Claims (9)
1. A method for obtaining a model for developing diet therapy based on a fixed nutrition recipe proportion increasing and decreasing method is characterized in that: the method comprises the following steps:
step 100: according to the heat and nutrient components of various foods, a fixed nutrient recipe with standard heat is made,
step 200: based on the standard calorie according to the calorie required by the eater, the regulating coefficient is obtained,
step 300: and increasing and decreasing the weight of the components of the fixed nutritional recipe according to the adjustment coefficient to obtain the diet therapy recipe.
2. The method of claim 1, wherein the method comprises the steps of:
the standard heat was set at 2000 kcal.
3. The method of claim 1, wherein the method comprises the steps of:
the required calorie is set as a value obtained by multiplying the standard weight of the eater by the calorie coefficient, the standard body weight of the eater is set as a value obtained by subtracting the height of the eater from 105, and the calorie coefficient of the hospital patient is set as 25 kcal/kg.
4. The method of claim 1, wherein the method comprises the steps of:
the nutrition configurator calculates the calorie and nutrient components of various foods, designs a fixed diet, i.e. the calorie of the diet is fixed to 2000kcal, reasonably applies the foods, designs and prepares various 2000kcal diets, i.e. 2000kcal diabetic diet or 2000kcal low-salt low-protein diet,
or, calculating the regulating coefficient by nutrition configurator, calculating the required calorie according to the specific condition of patient, dividing with the total calorie of fixed diet, i.e. 2000kcal, to obtain regulating coefficient,
or the patient calculates the specific food quantity by himself, the patient multiplies the quantity of each food in the fixed recipe by the adjusting coefficient, and the food quantity is increased or decreased according to the proportion, namely the specific quantity of the food which the patient should take.
5. The method of claim 1, wherein the method comprises the steps of:
the nutrition configurator selects foods suitable for the diabetes patients, and matches the foods reasonably, and the nutrition configurator makes 2000kcal diabetes diet recipe:
2000kcal diabetes diet recipe
Caloric content 2000kcal, protein (15%) 75g, fat (30%) 67g, carbohydrate (55%) 275g
Breakfast
Staple food: pancake 1.5 two = steamed corn bread 1.5 two) = noodle 1.5 two
Non-staple food: 1. milk 250ml egg 1 piece mixed with proper amount of green vegetables
2. Soybean milk 300ml egg 1 piece spinach shredded bean curd (spinach 1 two, shredded bean curd 1 two)
3. Tomato egg soup = loofah egg soup (appropriate amount of loofah or tomato, egg 1)
4. Milk 250ml spinach bean curd (spinach 1 two, bean curd 1 two)
Lunch and dinner
Staple food: 2.5 two battercake = 2.5 two steamed corn bread) = 2.5 two noodle
Non-staple food: 1. meat and vegetables (green vegetables 4-6, meat 1.5, oil 0.3, scallion, ginger salt in right amount)
2. Tomato fried egg = green pepper fried egg (tomato or green pepper right amount, oil 0.3 two, egg 2 two, onion ginger salt right amount)
3. Bean product (Bean curd 4 two) fried green vegetables (green vegetables 4-6 two, oil 0.2, scallion ginger salt right amount)
4. Stewed chicken (containing chicken 2 two) fried green vegetables (green vegetables 4-6 two, oil 0.2, appropriate amount of scallion, ginger and salt)
5. Stewed hairtail (two hairtails 2.5, oil 0.2, proper amount of onion and ginger salt) = fried squid (two squid 2.5, oil 0.2, proper amount of onion and ginger salt) = stewed hairtail (two crucian carp 2.5, oil 0.2, proper amount of onion and ginger salt) = bittern arctic shrimp (two arctic shrimp 4) fried green vegetables (two green vegetables 4-6, oil 0.2, proper amount of onion and ginger salt)
6. Boiled dumplings (noodle 2, meat 1.5, green vegetable 2-3, oil 5 g)
Eating (calorie 50kcal)
Apple (2 two) = pear (2 two) = peach (2 two) = grape (2 two) = orange (2 two) = grape
Bananas (two) = watermelons (4 two) = cucumbers (6 two) = tomatoes (6 two) = kiwifruits (2 two),
or, calculating a standard body weight: height-105 = 175-: standard body weight × caloric coefficient i.e. patient hospitalized rest status given 25kcal/kg daily =70 × 25=1750kcal, the calculated adjustment coefficient = patient required caloric ÷ 2000=1750 ÷ 2000=0.875,
alternatively, the dietary therapy diet is obtained by adjusting the food amount in the index × 2000kcal diabetes diet.
6. A model acquisition system for developing diet therapy based on fixed nutrition recipe proportion increasing and decreasing method is characterized in that: comprises the following contents:
according to the calorie and nutrient components of various foods, a fixed nutrient recipe-establishing unit (10) with standard calorie is made,
based on the standard calorie, a regulation factor-establishing unit (20) is obtained according to the calorie required by the eater,
and a diet therapy recipe-establishing unit (30) is obtained by increasing or decreasing the weight of the components of the fixed nutrition recipe based on the adjustment coefficient.
7. A controller for developing diet therapy based on fixed nutrition recipe proportion increasing and decreasing method is characterized in that: comprises the following contents: the controller is stored with a model for developing diet therapy based on the fixed nutrition recipe proportion increasing and decreasing method,
a model for developing dietary treatments based on a fixed nutritional recipe ratio enrichment method obtained according to the acquisition method of any one of claims 1 to 5.
8. A control method for developing diet therapy based on fixed nutrition recipe proportion increasing and decreasing method is characterized in that:
comprises the following contents: use of claim 7 for controlling in the CPU the controller for carrying out the dietary treatment based on the fixed nutrient recipe ratio up-down method.
9. A model acquisition method and system, a controller and a control method for developing diet therapy based on fixed nutrition recipe proportion subtraction are applied to practitioners in the food field of diabetes patients, hyperlipidemia patients, food processing and restaurants.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578580A (en) * | 2011-11-20 | 2012-07-18 | 袁军 | Proportional increase and decrease catering method for solid recipe |
| CN106326611A (en) * | 2015-06-16 | 2017-01-11 | 株式会社日立制作所 | Recipe design device and recipe design method |
| US20190099124A1 (en) * | 2017-09-29 | 2019-04-04 | World Champ Tech, LLC | Wearable Physical-Activity Measurement System for Balancing Physical-Activity Energy Expenditure and Basal Metabolic Rate to Food Energy Intake By Adjusting Measured Portions of Food Ingredients |
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2020
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578580A (en) * | 2011-11-20 | 2012-07-18 | 袁军 | Proportional increase and decrease catering method for solid recipe |
| CN106326611A (en) * | 2015-06-16 | 2017-01-11 | 株式会社日立制作所 | Recipe design device and recipe design method |
| US20190099124A1 (en) * | 2017-09-29 | 2019-04-04 | World Champ Tech, LLC | Wearable Physical-Activity Measurement System for Balancing Physical-Activity Energy Expenditure and Basal Metabolic Rate to Food Energy Intake By Adjusting Measured Portions of Food Ingredients |
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