ANALYZING AND CORRELATING SPECTRA, IDENTIFYING SAMPLES AND THEIR INGREDIENTS, AND DISPLAYING RELATED PERSONALIZED INFORMATION
First Claim
1. A method, including a step of:
- obtaining at least two spectra using a handheld device in response to a substantially similar sample of food under at least two different conditions at approximately the same time;
in which;
at least one of said two spectra is responsive to magnitudes of electromagnetic radiation on at least four different ranges or weightings of wavelengths or frequencies.
1 Assignment
0 Petitions
Accused Products
Abstract
Obtaining two spectra from the same sample under two different conditions at about the same time for comparison, where at least one of the spectra measures magnitudes of electromagnetic radiation on at least four different ranges or weightings of wavelengths or frequencies. Classifying a sample using these spectra obtained by a user, and using spectra obtained from different samples by different users to identify the sample. Computing correlations between data related to food and ingredient consumption by one or more users over time, and data related to passive personal log data, user entered feedback, user interaction data or personal information related to those users, and detecting: foods or ingredients to which a user may be allergic or intolerant; a possible medical condition of a user; a possible link between food and ingredient consumption and a medical or health condition; or a similarity between at least two such users.
-
Citations
23 Claims
-
1. A method, including a step of:
-
obtaining at least two spectra using a handheld device in response to a substantially similar sample of food under at least two different conditions at approximately the same time; in which; at least one of said two spectra is responsive to magnitudes of electromagnetic radiation on at least four different ranges or weightings of wavelengths or frequencies. - View Dependent Claims (2, 3, 4, 5, 6)
-
-
7. (canceled)
-
8. A method including steps of:
-
classifying a first sample of food into a class using a first set of one or more scans related to the first sample of food obtained by a first user; referencing a second set of one or more scans obtained by a second user related to a second sample of food in the class; and
computing information related to said first sample of food in response to both sets of scans,wherein the first sample and the second sample are substantially similar in composition. - View Dependent Claims (9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19)
-
-
20. A method including steps of:
-
referencing a first set of data related to food and ingredient consumption by one or more users over time; referencing a second set of data, related to passive personal log data, user entered feedback, user interaction data or personal information, related to said one or more users over time; computing a correlation between the first and second sets of data; and detecting at least one of (a) a possible food or ingredient to which at least one said user is likely allergic or intolerant. (b) a similarity between at least two such said users; (c) a possible medical condition of at least one said user;
or(d) a possible relationship between food and ingredient consumption and a medical or health condition.
-
-
21. A method comprising:
-
classifying a first sample of food into a class using a first set of one or more scans related to that first sample of food obtained by a first user; referencing a second set of one or more scans obtained by a second user related to a second sample of food in the class; identifying said first sample based on said first set of one or more scans and said second set of one or more scans, wherein the identifying comprises identifying the first sample as a sample of a first food, and at least one of the following; (a) the SKU of the first sample; (b) the origins or supply chain of the first sample; (c) the sensory characteristics or other properties of the first sample; (d) the recommended preparation, cooking, and storage of the first sample;
or(e) the species or variety of the first sample; ranking said first food relative to at least one or more other foods, where said ranking based on at least one of; (a) the ingredients of the said foods; (b) the user feedback by the first user related to said foods; (c) the volume of servings of said foods; (d) the preferences of the first user;
or(e) the food consumption history of the first user; and selecting possible actions by said first user based on said ranking, wherein said possible actions are related to an improvement of health or longevity of said first user. - View Dependent Claims (22, 23)
-
Specification