Implementing a Cooking and Dietary Management System Using RFID Technology

Pai-Hsun Chen, Ying-Hsin Liang and Tsung-Chi Lin

Mathematical Problems in Engineering, 2014, vol. 2014, 1-10

Abstract:

The establishment of a database of nutritional ingredients with electronic scales feature provides chefs with conducted cooking; as long as the food category is selected and weighed by order, the nutritional content of the dish will be known. By RFID electronic scales and electronic plate function, the meal intake of nutrients and measurement of food nutrients per meal can reach a daily diet control purpose. The so-called RFID electronic plate is embedded into the chassis and aplate composed of a plurality of dishes to detect information in the chassis and the various subdishes through RFID reader. The chassis provides users with automatic identification such as physiological signals and doctor’s prescription as an individual dietary recommendation through dietary database. The dietary database, in addition to providing essential food nutrients, can be used to query using keywords and classification methods so as to quickly find the sum ingredients for cooking and ingredients. The chefs instantly know the meals nutrition during ingredients weighing by using RFID electronic scales. End users only need to place the allocated cooking dishes on electronic scales; they can easily know the total own meal intake nutrition.

Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:hin:jnlmpe:234614

DOI: 10.1155/2014/234614

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