PRESENTATION OF FOOD INFORMATION ON A PERSONAL AND SELECTIVE DYNAMIC BASIS AND ASSOCIATED SERVICES
First Claim
1. A computer-implemented method, performed by a processor, for processing food nutrition information for presentation to a consumer, the method comprising:
- the processor examining original food nutrition information stored in a first database to determine key attributes of the original food nutrition information;
the processor contrasting the determined key attributes of the original food nutrition information with consumer provided information stored in a second database;
the processor generating modified food nutrition information based on the contrasting;
the processor performing an algorithm that compares the key attributes of the modified food nutrition information to a predetermined criteria; and
the processor presenting the modified food nutrition information to the consumer along with supplemental information on a condition that the predetermined criteria has been met.
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Accused Products
Abstract
A food media processing platform (FMPP) and a computer-implemented method, performed by a processor, are described for processing food nutrition information for presentation to a consumer. Original food nutrition information stored in a first database may be examined to determine key attributes of the original food nutrition information. The determined key attributes of the original food nutrition information may be contrasted with consumer provided information stored in a second database. Modified food nutrition information may be generated based on the contrasting. An algorithm is then performed that compares the key attributes of the modified food nutrition information to a predetermined criteria. The modified food nutrition information may then be presented to the consumer along with supplemental information on a condition that the predetermined criteria has been met.
27 Citations
23 Claims
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1. A computer-implemented method, performed by a processor, for processing food nutrition information for presentation to a consumer, the method comprising:
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the processor examining original food nutrition information stored in a first database to determine key attributes of the original food nutrition information; the processor contrasting the determined key attributes of the original food nutrition information with consumer provided information stored in a second database; the processor generating modified food nutrition information based on the contrasting; the processor performing an algorithm that compares the key attributes of the modified food nutrition information to a predetermined criteria; and the processor presenting the modified food nutrition information to the consumer along with supplemental information on a condition that the predetermined criteria has been met. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11)
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12. A food media processing platform (FMPP) comprising:
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a first database; a second database; and a processor configured to examine original food nutrition information stored in the first database to determine key attributes of the original food nutrition information, contrast the determined key attributes of the original food nutrition information with information provided by a consumer and stored in the second database, generate modified food nutrition information based on the contrast, perform an algorithm that compares the key attributes of the modified food nutrition information to a predetermined criteria, and presents the modified food nutrition information to the consumer along with supplemental information on a condition that the predetermined criteria has been met. - View Dependent Claims (13, 14, 15, 16, 17, 18, 19, 20, 21, 22)
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23. A non-transitory computer-readable storage medium containing a set of instructions for processing food nutrition information for presentation to a consumer, the set of instructions comprising:
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a first instruction for examining original food nutrition information stored in a first database of the system to determine key attributes of the original food nutrition information; a second instruction for contrasting the determined key attributes of the original food nutrition information with consumer provided information stored in a second database; a third instruction for generating modified food nutrition information based on the contrasting; a fourth instruction for performing an algorithm that compares the key attributes of the modified food nutrition information to a predetermined criteria; and a fifth instruction for presenting the modified food nutrition information to the consumer along with supplemental information on a condition that the predetermined criteria has been met.
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Specification