Patent Application
20190066534
Containers are used to combine ingredients in order to make a recipe. There are a variety of approaches for selecting a container. One approach is that a recipe can be accompanied by a recommendation for the use of a specific container, a certain type or size container, as well as categories of containers (such as blender containers). For another approach, a container can be associated with recipes for use in the container, or categories of recipes (such as, beverages, baking or smoothies) can be packaged or otherwise associated with a container. Another approach is for a user to estimate the volume of a container based on a visual inspection in order to estimate whether the container can accommodate the recipe to be prepared. However, use of a visual inspection can prove to be inadequate. Also, a user can change the number of servings for the recipe just prior to or during recipe preparation, making estimates difficult. The measurement and comparison of container and recipe volumes is limited with visual inspection. Therefore, there is a need for greater precision in identifying containers and determining their volumes in order to provide an improved basis for selecting containers in which recipes can be prepared.
In addition, a container with a volume capacity that is different than a default recipe volume can require a change to the number of servings. For example, where a container volume capacity is less than the default recipe volume, a change to the recipe number of servings, such as ½ of the number of servings, can be needed in order to prepare the recipe in the container. Therefore, there also is a need to provide more precise alignment between container and recipe volumes, including not only selecting containers but also adjusting recipe volumes (or other measurement) to fit within the selected containers.
While implementations are described herein, by way of example, those skilled in the art will recognize that the implementations are not limited to the examples or drawings described. It should be understood that the drawings and detailed description thereto are not intended to limit implementations to the particular form disclosed but, on the contrary, the intention is to cover all modifications, equivalents and alternatives falling within the spirit and scope as defined by the appended claims.
When appropriate, reference materials and characters are used to designate identical, corresponding, or similar components in different figures. The figures associated with this disclosure typically are not drawn with dimensional accuracy to scale, i.e., such drawings have been drafted with a focus on clarity of viewing and understanding rather than dimensional accuracy.
The headings used herein are for organizational purposes only and are not meant to be used to limit the scope of the description or the claims. As used throughout this application, the word “can” is used in a permissive sense (i.e., meaning having the potential to), rather than the mandatory sense (i.e., meaning must). Similarly, the words “include,” “including” and “includes” mean including, but not limited to. In addition, use of directional terms such as “upper,” “lower,” “above,” “underneath,” or similar are intended to describe the positions and/or orientations of various components of the invention relative to one another as shown in the various figures and are not intended to impose limitations on any position and/or orientation of any embodiment of the invention relative to any reference point external to the reference.
Examples of the present disclosure are directed to, among other things, methods and systems for generating, by a smart scale, the identification of containers based on a weight measurement of the containers on the smart scale. The identification can include maximum and minimum target container volumes for the container. The maximum target can be less than the full capacity of the container to accommodate space for recipe ingredient interaction during recipe preparation. The minimum target can be directed to an amount of recipe ingredients which can be combined and/or efficiently blended in a container with a blade, or similar. A smart app can be used to operate the scale and process the container identification. The smart app also can receive a recipe and determine a recipe volume. The smart app can then align the recipe with the container by comparing the recipe volume with the maximum and/or minimum target volumes available for the container. The smart app also can provide a user interface to present data including the container identification, the maximum and minimum target container volumes (also referred to as the target container volume range) and the recipe volume. Where the recipe volume is less than the maximum target container volume, then the container and the recipe are aligned regarding the maximum target volume. Where the recipe volume is greater than the minimum target container volume, then the container and the recipe are aligned regarding the minimum target volume. The user interface can then present the relationship between the recipe volume relative to the maximum and/or minimum target container volumes. In addition, the smart app can assess whether the recipe initial (or default as initially presented in the recipe) number of servings is within the container range. Where it is not, one approach for processing by the smart app is to reduce the number of servings of the recipe in order to generate a recipe volume that is within the target container range. The smart app also can assess the container versus the recipe volumes based on one of either the maximum target container volume or the minimum target container volume, in contrast to identifying a recipe volume that is within the target container volume range. The smart app can then provide a process for combining the ingredients for a recipe in the detected container.
Alternative or additional recipe adjustments for alignment with container target volumes can be based on recipe characteristics. Recipes can be written to include predetermined amounts of ingredients and a serving size. A serving size is a quantity of a recipe that is predetermined for a single portion, based on standards promulgated by recognized industry institutions, such as the American Heart Association®, or similar. Serving sizes are generated to make it easier to compare similar foods. A serving size also can be used to calculate nutritional information, such as, an amount per serving. A default recipe serving size can equate to a default number of servings for the recipe of 1. In selecting or preparing recipes, a user can change the number of servings from the default quantity. For example, if the default number of servings is 1 and it is subsequently change to a number of servings of 3 or ½, the recipe includes 3 or ½, respectively, times a default serving size of 1. There are a number of factors that can be considered to select the number of servings for recipes. For example, one factor can be the number of people for whom a recipe is prepared. Another factor can be to align the recipe volume with the container target volumes. Another factor can be the size of the container in which the recipe is prepared.
The
There can be several factors for determining the maximum and/or minimum target container volumes 150 and 154, respectively. For the minimum target container volume 150, one factor can be a minimum volume which can be efficiently blended. In one example, efficiency in blending can depend on a minimum quantity of liquid, dry and/or a combination of liquid and dry ingredients that can be blended. A common form of measurement for efficient blending is the amount of liquid ingredients. For a given container, such as, for an individual serving container, a preset minimum quantity of liquid ingredients can be determined, such as ½ cup or 4 fluid ounces, or ¾ cup or 6 fluid ounces. For another container, such as, for a multiple serving container, a preset minimum quantity of liquid ingredients can be determined, such as 2 cups or 16 fluid ounces, or ¾ cup or 6 fluid ounces. For still another container, the preset quantity can be selected based on the recipe volume 152 as combined, in order to account for a mixture of liquid and solid ingredients. Preset quantities generally for containers 130 can be applied on a container basis, or for a category of containers 130. One example of a category of containers is blender containers. Some blender containers include a blade in the bottom and are oriented upright to receive ingredients. Other blenders in this category do not include a blade in the container itself, and receive recipe ingredients when oriented in an inverted position. A lid containing a blade is then added and the container is reoriented to place the lid in the base of the blender 148. The blade construction for different blender containers 130 can result in different minimum preset quantities. For the vertically oriented blender containers 130, the blade in some constructions can be recessed with a well having a smaller diameter then the diameter of the area of the container above the blade. For the inverted blender containers, with the blade attached to the lid, the diameter of the lid generally is larger than the diameter of the blend container 130 along the height for at least a portion of the remainder of the container 130. These factor can change the preset minimum quantity based on, for example, the container geometry, blade geometry or construction, as well as other characteristics of the blade, placement of the blade and geometry of the container around or above the blade, the surface area of different blades, the area surrounding the blade and/or the blade's interaction with the recipe ingredients. In one example, a vertically oriented container 130 can have a preset higher minimum volume, such as ⅔ cup or 5.33 fluid ounces, versus an inverted container, such as ¼ cup or 2 fluid ounces. In these examples, the preset minimum quantity can be a function of the container 130 or the container category.
Similarly, the system 100 also can use a preset maximum target container volume as a function of the container 130 or the container category. The preset maximum can be a function any of the factors listed above, including as one example the geometry of the container at one or more various points along the length of the container 130, such as the change in diameter along its length. An additional factor can be to accommodate space for a preset maximum quantity versus the total volume capacity of the container 130. In this way, the vibration of the recipe ingredients during blending which can increase the recipe volume 152 can be factored into the maximum target volume. Additional factors regarding combining recipe ingredients also can be analyzed in order to assess the maximum target container volume.
There can be other bases for calculating preset maximum and/or minimum target container volumes for an individual container 130 or a category of containers. In other examples, the container 130 can have preset maximum and/or minimum target container volumes 150 and 154, respectively, as a function of the total volume capacity (i.e., 100% versus 0% container volume) of the container 130. This can be done on a percentage basis, such as preset minimum targets of approximately 10%, 20%, 25%, or similar, or preset maximum targets of approximately 70%, 75%, 80%, 85%, or similar, or a range of percentages including these quantities as examples or ranges in between these quantities, or similar, with blending efficiency being increased as the recipe volume 152 is closer to the target quantities. These preset quantities also can be determined based on experimentation on a per container 130 or category basis. Therefore, the maximum and minimum target container volumes 150 and 154, respectively, need not follow a rule-based approach, but rather can be determined based on testing for specific containers 130 or container categories. There are a variety of calculations or approaches to determining preset maximum and minimum target container volumes for containers 130. In addition, once maximum and minimum target container volumes are determined, for processing, the smart app 202 can determine recipe volumes that are equal to, greater than or less than the volumes. In other examples, the smart app 202 can determine recipe volumes which are within the threshold amount of the maximum and/or minimum target container volumes, such as within 1%, 1.5%, 2% or 5% of the target container volumes, or another measurement as determined based on the particular container or recipe.
In another example, the container 130 maximum and minimum target container volumes 150 and 154, respectively, can incorporate factors related to a recipe 106 as part of the initial determination. In other examples, the recipe 106 then can become a factor where the container 130 and/or recipe 106 have predetermined or identified characteristics. The recipe 106 characteristics can depend upon the recipe's liquid and dry ingredients, the quantities of those ingredient types and/or the ratios of those ingredients types relative to each other. Other ingredient attributes also can be factors, such as an impact on the recipe volume 152 by using voluminous ingredients such as leafy vegetables. This type of ingredient can be contrasted for exemplary purposes with protein powder, which can be fine and/or densely packed. Another factor can be the order in which the ingredients are added to the container 130. The recipe 106 can be written to include one or more liquid ingredients listed first or the recipe 106 can be rewritten to reorder the ingredients. In this case where one or more liquids are added to the container before dry ingredients, the minimum target volume 154 for example can then be lowered. For example, a minimum target volume 154 as a function of the container 130 of 1 cup or 8 fluid ounces can be reduced to ½ cup or 4 fluid ounces. In another example, a recipe 106 can be taken into account when a predetermined percentage of the recipe volume 152 is based on liquids, such as approximately 50%, 60% or 70%, or similar. In yet another example, when a recipe 106 includes proportionally a larger quantity of dry versus liquid ingredients (or vice versa) than recipe 106 proportions generally, the maximum and minimum target container volumes 150 and 154, respectively, can be impacted. This is because the liquid contribution to the recipe volume 152 can impact the pressure within the container 130 during blending. With more liquids than solids (for example, compared to recipe 106 proportions generally), a maximum container volume 150 can be decreased, such as from 3½ cups or 28 fluid ounces to 3 cups or 24 fluid ounces. In a further example, this factor of a recipe 106 can be taken into account when a predetermined percentage of the weight is based on dry ingredients, such as approximately 30%, 40% or 45%, or similar. There are a variety of proportions of liquid versus dry ingredients which can impact the target container volume range 155. The recipe 106 characteristics can be taken into account for predetermined quantities of maximum and minimum target container volumes 150 and 154, respectively, such as, for example, where the maximum target container volume 150 is low or the minimum target container volume 154 is high, so that the proportion of liquid versus dry ingredients can become more impactful.
Several specific attributes of a recipe may be considered when determining the maximum and minimum target volumes 150 and 154 respectively. One such exemplary attribute is the volume of the ingredients. A recipe for Green Smoothie might comprise 4.5 ounces of coconut water, 150 grams of green grapes, 1 gram of mint, 420 grams of pineapple, 135 grams of frozen mango, and 65 grams of spinach. Although the spinach ingredient has a low weight, the low density of spinach means that this ingredient occupies a large volume before processing. As a consequence, for this recipe, the allowable volume range for a 64 ounce container might be from 16 ounces to 40 ounces, since attempting to mix more volume than this would result in the overflowing the container. By comparison, for a Buttermilk Smoothie comprising 4 ounces of buttermilk, 33 grams of dates, 125 grams of banana, 0.07 ounces of honey, and 120 grams of ice, the allowable volume range for a 64-ounce container might be from 16 ounces to 48 ounces, since the Buttermilk Smoothie recipe would not overflow the container even with a larger volume of ingredients.
Another exemplary attribute of a recipe that may be considered when determining the maximum and minimum target volumes 150 and 154 respectively is the viscosity of the final processed recipe. A Frozen Desert recipe might comprise 1 ounce of milk, 0.42 ounces of vanilla extract, 30 grams of cream cheese, 115 grams of brown sugar, 0.5 teaspoon of pumpkin pie spice, 240 grams of pumpkin, and 450 grams of ice cubes. This recipe has a relatively high viscosity, as it is intended to be a frozen dessert eaten with a spoon, and therefore might have an allowable volume range for a 64-ounce container of 16 ounces to 40 ounces. A larger volume of ingredients would not permit proper mixing in this container. By comparison, a recipe for Almond Milk comprising 16 ounces of water and 100 grams of almonds would have a low resulting viscosity, and might have an allowable volume range for a 64-ounce container of 16 ounces to 56 ounces.
Yet another exemplary attribute of a recipe that may be considered when determining the maximum and minimum target volumes 150 and 154 respectively is the final goal of processing for the recipe. A recipe for a hot soup may rely on frictional heating provided by blending the ingredients for a sufficient time at a sufficient speed. Too small a volume of liquid might cause air to be whipped into the final result, reducing the generated friction. Too large a volume of liquid might result in inadequate heating of the ingredients. In either case the result would be undercooking, yielding an undesirable end product. Accordingly, for a typical soup recipe the allowable volume range for a 64-ounce container might be 32 ounces to 40 ounces.
In further examples, the maximum and minimum target container volumes 150 and 154, respectively, for a container 130 or a category of containers can be calculated as a function of both the container 130 and the recipe 106. The contribution of each of these factors can be the same or one factor can be applied more predominately than another. For example, the preset volumes can be identified for the container 130 and then the recipe 106 can be assessed for adjustments to the quantities based on the container 130. As discussed above, one primary factor for the recipe 106 that can impact the maximum and minimum target container volumes 150 and 154, respectively, are the proportions of liquid and dry ingredients. For one exemplary recipe 106, a large quantity of leafy ingredients, (such as, for example, salad greens) in comparison to the remainder of the recipe ingredients can overflow the container 130 before blending. Therefore, the preset maximum target volume 150 for the container 130 can be reduced as a function of the recipe 106, as described above.
The user interface 105 of
The scale 104 also can be incorporated into the blender 148 (an incorporated scale is not shown) so that the container 130 can be identified, ingredients added and the recipe 106 executed with the container 130 mounted in the blender 148.
The display interface 132 also can show a portion or all the data provided on the user interface 105, including the nutrient amounts shown on the nutritional panel 110, recipe 106 ingredient information and nutrition information (shown in
The smart scale 104 and the client computing device 102 can have one or more processors configured to execute various functions, operations, commands, functionalities, processes, and computer modules. In other examples, the system 100 can utilize other devices or locations for executing the various functions described above. The system 100 can use the scale 104, computing device 102 and smart app 202 to execute various functions, including, for example, receiving data from the smart scale 104 and processing the data to provide container 130 identification and recipe 106 alignment based on volume. Additional functions can include receiving data entry on the user interface 105 to change recipe 106 nutrient amounts and adjusting the recipe based on the change. Still additional functions can include receiving data entry on the user interface 105 to change the number of servings and adjusting the volume 152 of the recipe 106 based on the change.
Such other devices can include processors remotely accessible by the smart scale 104, such as additional device(s) that can communicate with the scale 104, or a user interface 105 integrated into the scale 104 or as part of another device independent of the scale 104. The scale 104 also can include a portion or all the processing capabilities, or the processing can occur on the basis of a distributed network with portions of or full processing implemented in one or more server(s), which are distributed within a network between remote devices. One example of a communications channel is shown in
The smart scale 104 as a standalone component, or as integrated into the blender 148, can also include notification or feedback systems in the form of optical and audio signals or alerts that can be used to assist the user when performing an operation, such as adding a new container 130 to the scale 104 or to the blender 148 that also can measure the container 130. Audio or visual prompts for the user can be activated from the client computing device 102, the smart scale 104 and/or the blender 148. For example, the system 100 can talk a user through container 130 identification and recipe 106 execution. Timers also can be set for actions requiring timing. These timers can be displayed on the client computing device 102, the smart scale 104 or a display on the blender 148. An optional microphone on the smart scale 104, blender 148 or the client computing device 102 can be used for voice prompts/commands. The smart scale 104 can also be configured to use one or more types of connectors such as an audio jack, Bluetooth, USB, or similar, and standard or custom communication protocols.
The client computing device 102 can include the user interface 105, one or more processors, electronic storage, and other components. The client computing device 102 can include one or more of the following: a desktop computer, laptop computer, handheld computer, tablet computing platform, netbook, smartphone, and other computing platforms. The client computing device 102 can send commands to, or receive requests or prompts from, the smart scale 104 as a standalone component or as part of the blender 148.
The user interface 105 on the client computing device 102 can show various types of information in approximately real-time, such as, the current container 130, the maximum and minimum target container volumes 150 and 154, respectively, for the container 130, the target container volume range 155 and the current recipe 106 volume 152. As used herein, “approximately real-time” is used to indicate processing as quickly as is practicable, and/or as can be achieved within the capability of human interaction or responses in the utilization of the methods and systems. The processing also is impacted by the latency inherent with communication protocols, hardware limitations, and software execution. The smart app 202 can also display a comparison between the target container volumes 150 and 154, respectively, and the recipe volume 152. The detection and identification of containers 130 and the resulting display of data about the containers 130 can occur on an approximately real-time basis. In one example, the system 100 includes at least one display integrated with the smart scale 104 and/or blender 148 and at least one other display that forms part of a client computing device 102. In another example, the system 100 operates based on a single display, such as the user interface 105. One or more displays can be used to provide various types of information that facilitate container detection and recipe alignment based on volume. The smart scale display 132 can also show approximately real-time information that includes the connection status of the smart scale 104 with the client computing device 102.
The user interface 105 also can be configured to provide interface functionality to the user and at least one client computing device 102 through which the user can provide information to and receive information from the system 100. This enables data, user comments, feedbacks, alerts, results, queries, instructions, or similar, herein collectively referred to as “information,” to be exchanged between the user and system 100. Examples of user interface 105 hardware and/or software components include a touch screen, keypad, touch sensitive and physical buttons, scales, graphs, switches, keyboard, knobs, levers, display, speakers, microphone, indicator light, audible alarm, printer, and other interface devices. In some system implementations, the user interface 105 can include any one of a plurality of separate or integrated or related portions of interfaces. In one example, the user interface 105 can include a first display for the container volume scale 120, recipe volume 152 and related data, and a second display for the serving button adjustment panel 127. In further examples, a user interface 105 can refer to software, hardware, a combination of hardware and software, or a device with a primary function of allowing communications or interactions between two or more devices or between a user or a plurality of users and one or more devices. A user interface 105 can be configured such that a user can navigate through electronic folders, databases, servers, networks, and various local or external storage media to locate, view, select, or store the recipes and/or the container information.
The system 200 shown in
The computing module 201, titled “Container and Recipe Volume Identification Computing Module,” can be implemented in a smart app 202. The smart app 202 can be installed on one or more client computing devices 102, 252, and 262, or similar. The computing module 201 can include at least a processor 204, the recipe module 206, the container identification module 208, the volume comparison module 210, the number of servings module 212, the serving size module 214, the amount per serving module 216, the scaling by nutrition module 218 and an electronic storage 220. The recipe module 206 can process data about the recipe 106, the recipe volume 152, and nutrient amounts for either the recipe 106 and/or its ingredients. The computing module 201 can further include the container identification module 208 for processing the use of the smart app 202 to identify a variety of containers 130 and their respective maximum and minimum target container volumes 150 and 154 and the container volume range 155. The volume comparison module 210 can determine the container volume range 155 in comparison to the total recipe volume 152 in order to determine whether the recipe 106 can be made in the container 130. The number of servings module 212 can process the default number of servings (shown in
The client computing device 102 can engage in two-way or one-way communications with the smart scale 104 (using communication connection 228), one or more external resources (using communication connection 226), and the smart app 202 in one or more devices 102, 252 and 262 (using communication connections 230). The communication connections 226, 228 and 230 can be wired or wireless and can be one-way or two-way. In another example, a smart scale 104 using a two-way link (not shown) with devices 102, 252 and 262 can provide even more functionality. The computing module 201 can include one or more algorithms, software, a component of a software, or a database that performs, or is involved in the performance of, one or more operations including for example calculating values, retrieving data, storing data, editing a file, deleting files, transmitting data or instructions, receiving data or instructions, displaying various types of information or data, processing data, and allowing communication between two or more devices, servers, or networks.
The smart app 202 can be configured to transmit or receive approximately real-time information to or from the smart scale 104. The smart app 202 can be installed on a variety of client computing devices 102. Examples of such devices are shown in
The smart app 202 can be further configured to assist the user in processing containers 130 and recipes 106, and nutrient amounts relative to the recipes 106. The smart app 202 can support data generation about a container's volume range 155 based on data detected at the scale 140. The smart app 202 can further compare the container volume range 155 to the volume 152 of the recipe 106. When containers 130, recipes 106 and nutrient amounts of recipes are changed, the smart app 202 can automatically recalculate and display the new container 130, the new container volume range 155 and recipe volume 152 and the adjustments to the recipe based on the changes to the nutrient amounts. Then, during recipe 106 execution, the smart app 202 can detect if a user adds too much or too little of each ingredient and can promptly notify the user for confirmation. The smart app 202 also can then assist the user to detect an intentional ingredient adjustment versus an error such as based on a period of user inactivity detected by the user interface 105. A period of user inactivity can follow the smart app 202 receipt of entry or selection of data and then the expiration of a timed preset period to detect further data entry or selection, such as 5 seconds, 10 seconds, or similar. The smart app 202 then can display data about the impact of such changes on the recipe volume 152 and the comparison to the container volume range 155.
In one system 100 implementation, the container 130 and recipe volume 152 identification computing module 201 and external resources 222 can be configured such that receiving data entry or selection of a container 130 can include reading, scanning, and optically recognizing information that identifies individual or a range of containers 130. For example, external resources (not shown individually) and a client computing device 102 can include a scanner controlled via a user interface 105 configured to recognize a standard barcode, QR code, RFID tag, or other identifying information included on the packaging of one or more container(s) 130. An external resource, the client computing device 102, or the smart scale 104 can include optical recognition sensors controlled via the user interface 105 that are configured to optically recognize individual containers 130. Scanning container 130 identification data can provide a convenient way for the system to readily ascertain container 130 data.
The processing of data can be triggered as a result of a user command, user input, recipe-prescribed user action, or user selection from a smart app 202 menu or menu options via the user interface 105, or one or more signals detected by one or more system sensors, or similar. The data sets 302, 304, 306, 308, 310, and 312 show various data and information, such as names, images, descriptions, categories, user notes, ratings, digital rights, portion names, portion, containers, types, weight, maximum and minimum target container volume, recipe volume, size or shape, color, default unit, density, nutrition, sections, timer, transfer, instructions and parameters. The data sets can be stored in the same or different electronic storage media, or similar. The container data 306 is now described more fully. The container data 306 can include: container 320, type 322, weight without a lid 324, weight of lid 326, size/shape 328, image 330, maximum target recipe volume 332, minimum target recipe volume 334, color 336 and description 338. As shown in
In operation 402, recipe 106 information is received that indicates predetermined ingredients 308. Predetermined ingredient 306 data collected in operation 402 is processed through subprocess A 404 for use in operations 405-416. At operation 406, data associated with a container 130 being placed on the scale 104 is determined. At operation 408, the container is identified. At operation 410, data associated with the container 130 volume is received. The container volume is represented on the container volume scale 120 (as shown in
Once the updated data for the serving size (shown on button 126) of the recipe 106 and the container volume is received from operation 412, operation 416 is triggered. At operation 416, the servings button 126 used to activate the serving button adjust panel 127 is displayed on the user interface 105. Then, at operation 418, the system 100 queries the user interface 105 to determine whether the servings button 126 has been activated. If it has (or an affirmative input is received), subprocess A 404 is invoked, which returns the process to operation 408. If it has not (or a negative input is received), operation 420 is invoked, whereby the scale 104 is monitored to detect, based on a weight measurement, the placement of another container 130. Upon detection of another container 130 (or an affirmative input is received), subprocess A 404 is invoked, which returns the process to operation 408. As per operation 408, operations 408-416 are repeated with input from subprocess A 404. However, at operation 420, if no additional container 130 is detected (or an affirmative input is received), then operation 422 is prompted. Operation 422 initiates processing of the recipe. Operation 424 ends the process.
At subprocess A 404, the following data is collected: recipe 106 data with predetermined ingredients, a recipe 106 name (such as, “Hint of Mint Smoothie”), one or more nutrient amounts as part of an amount per serving 513 (shown in
At operation 436, the user interface 105 is monitored to determine whether data is received based on input received at the user interface 105 to make a change to the servings field 580, such as entry or selection of a new quantity. If data is detected (or an affirmative input is received), operation 438 is invoked, whereby the change to the servings field 580 on the servings button adjust panel 127 and the serving button 126 is displayed. If data is detected (or an affirmative input is received), this also can cause a change to other nutrient amounts, including the nutrient amounts shown on the nutritional panel 110. At operation 440, the user interface 105 is monitored to determine whether data is received based on input to close the serving button adjustment panel 127. If data is detected to close the serving button adjustment panel 127 (or an affirmative input is received), the system 100 closes the panel 127. Then, the process 400 returns to
Where no data is detected (or the detection of data is negative) at operation 436, the processing then continues at operation 442. Then, at operation 442, if data is detected (or an affirmative input is received), operation 444 is invoked. In operation 444, whereby the changes to the servings size field 582 by volume 586 (shown in
Returning to operation 442, where no data input is detected (or the detection of data is negative), the processing then continues at operation 448. Then, at operation 448, if data is detected (or an affirmative input is received), operation 450 is invoked, whereby the changes to the servings size field 580 by calories 584 on the servings button adjust panel 127 are displayed, as well as the new volume 152 and a new total volume 594. In addition, where multiple changes are made to recipe 106 desired number of servings or serving size measurements, another new total volume can be generated. This also can cause a change to other of the nutrient amounts, including the nutrient amounts shown on the nutritional panel 110. At operation 446, once again, the user interface 105 displays updates to the amount per serving 513 corresponding to the serving size field 590 and maintains the number of servings shown on the servings button adjust panel 127 and the servings button 126. In other examples, the number of servings shown on the servings button 126 also can be changed. The processing then returns to operation 440, as described above. Returning to operation 448, where no data is detected (or the detection of data is negative), the processing then continues at operation 454. Then, at operation 454, the system 100 returns processing to
Also, as described regarding
In addition, the container 132 and the container volume scale 120 are impacted by the change in the selection in the serving field 580. While the maximum target container volume 150 of 56 ounces and the minimum target container volume 154 of 16 ounces have not changed, the change in the serving field 580 prompts a change to the volume 152 to 30 fluid ounces used for the current serving size 580 of 3 of the recipe 106. In addition, in
As further shown on the serving button adjustment panel 127 of
The system 100 supports scaling a recipe with precision based on nutrient amounts of the recipe in order to align the recipe with the maximum and/or minimum target container volumes 150 and 154, respectively. Examples are scaling based on specific quantities for a servings size measured by volume or by calories (or another nutrient amount). Alternatively, or in addition, recipes can be further scaled by changing the number of servings. In other examples, scaling can be based on precise nutrient amount quantities to support optimizing recipes for specific nutritional goals and/or to align recipes with particular containers or categories of containers.
From the foregoing, it will be appreciated that, although specific implementations have been described herein for purposes of illustration, various modifications may be made without deviating from the spirit and scope of the appended claims and the elements recited therein. In addition, while certain aspects are presented below in certain claim forms, the inventors contemplate the various aspects in any available claim form. For example, while only some aspects may currently be recited as being embodied in a particular configuration, other aspects may likewise be so embodied. Various modifications and changes may be made as would be obvious to a person skilled in the art having the benefit of this disclosure. It is intended to embrace all such modifications and changes and, accordingly, the above description is to be regarded in an illustrative rather than a restrictive sense,
