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Nutrition Manager

Laura's starting a new project to track her inventory and recipes. I think this can be integrated with a nutrition regiment and possible workout schedule.

I think we all have Cue Cats, let's put them to use.

I've thought about this extensively. When you get home with your groceries, you can scan them into an inventory database. Then the can make more healthy dishes. As you eat, you can measure your intake of calories and nutrients. You can balance out the will with a diverse set of foods. Then as your inventory get low, your computer will put new items on your shopping list.

If you can scan and OCR your receipt, and format it into something machine readable, then you can track your finances .

I see three hurdles so far: (1) where do you get the nutritional information of all possible foods you will eat, think flour; (2) some of these require a scale for food, do you have one?; (3) scanning receipts.

I've already created a finance manager and recipe manager. (I need to publish this software.) The recipe manager is just for my bar. It uses a database of 300 cocktail recipes, all liquors including brand, type, size of bottle, and a list liquor i own. Then it puts together a list of all the drinks i can make. The finance manager forcasts your long term wealth using incomes, utilities, loans (with interest), and other expenses. It predicted i will be a millionaire when i'm 88 :)

I think this would be a great team project. I'm very good with databases. I'm sure each person can get their portion of the project.


USDA Nutritional information

The USDA has already taken care of figuring out the nutritional value of flour - and every single other plain/unprocessed food :) You can search their online database, but they also make it available for download.
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Hmm.. that kindof sound like a project Mark and I discussed ages ago. The most difficult is just taking the receipt and adding the items that way instead of having to actually scan each item. The two hurdles you speak of, nutritional information and weight, arnt as difficult as the receipt problem. Once information about a product is entered..
.. it doesnt need entered again unless there is a significant change in its ingrediants. Weight can be done when preparing the meal, and when cooking with a recipe, is usually done. The weight issue is hardest when you grab things a-la-carte like a handful of chips or a spoonful of hummus. There have been reserach projects of having RFID-enabled refrigerators that can keep track of items (with RFID tags) in stock. You would still have to manually compute the weight any time you used a recipe or grabbed a snack. Interesting idea.. the biggest hurdle is making it transparent and easy enough for someone to use without feeling overwhelmed by another technology. Welcome to human-centric design.
parent post: Nutrition Manager
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