SYSTEM AND METHOD FOR FOOD ITEM SEARCH WITH NUTRITIONAL INSIGHT ANALYSIS USING BIG DATA INFRASTRUCTURE

摘要

A nutritional insight recommendation system using map-reduce software to calculate increasingly large user base and food items to provide real-time updates on nutritional guidelines. The system provides a universal system that use and share data among end users, nutritionists and dieticians, food service providers (such as restaurants) and manufacturers, and health providers and government entities.

主权项

1. A method for computing the nutrition insights for food items, comprising:
(a) Storing a plurality of dietary guidelines related to nutrients, ingredients, and lifestyle preferences into a first database; (b) Assigning a method of calculation for a specified nutrient; wherein said method of calculation comprises:
(i) A threshold method; wherein a nutrient has an either minimum value that has to be fulfilled in a given day or a maximum value that cannot be exceeded in a given day based on at least one dietary guideline requirements;(ii) A targeted method, comprising the steps:
Giving a nutrient a range of acceptable values depending on the characteristic of the nutrient within a particular health condition or dietary preference,Comparing the amount of a nutrient in a food item with said range of acceptable values,Assigning a score such that the closer the nutrient amount in a food item comes to the target value for the nutrient, the higher the score the food item receives. (c) Storing user profile into said first database, wherein said user profile further comprises:
(c)(i) user name,(c)(ii) height,(c)(iii) weight,(c)(iv) age,(c)(v) gender, and(c)(vi) activity level; (d) Storing dietary information on said first database, wherein said dietary information comprises
(d)(i) a food item database, wherein said food items comprises
(d)(i)(i) an ingredient,(d)(i)(ii) a singular food item,(d)(i)(iii) a dish,(d)(i) (iv) a recipe,(d)(ii) a nutrient values database,(d)(iii) an ingredient attributes database,(d)(iv) a health conditions database,(d)(v) and a lifestyle preferences database; (e) Storing other relevant user information on said first database; (f) Creating an association between said user profile and at least one of said standardized guidelines based upon data from said user profile, said dietary information, and said other relevant user information; (g) Using a map-reduce software to map each new recipe or new food item's nutrients into a unit of work; (h) Using a map-reduce software to reduce the units of work by comparing the nutrients for each said new food item or new recipe against all defined guidelines; (i) Storing the results of said comparisons a cache for subsequent retrieval without recomputation; (j) Repeating the process of steps (g) through (i) for any new entries discovered since the prior process.