The Design and Implementation of an Ingredient based Food Calorie Measurement System using Nutrition Knowledge and Fusion of Brightness and Heat Information

Author(s)	Shreya Wani, Pratiksha Karne, Yogeshwari Bhagirath, Rujuta Patankar, Prof. Sweta Kale
Country	-
Abstract	Obesity is growing globally and is a danger issue for many chronic situations such as such as heart disease, sleep apnea, type-2 diabetes, and some cancers. The project consists of two steps: identifying food from an image and convert the food identification into calorie estimation. Overweight is defined as irregular or extreme fat accumulation that may damage health. Research shows that the food logging is beneficial in promoting weight loss. Crowdsourcing has also been used in promoting dietary feedback for food logging. This paper examines the feasibility of crowdsourcing to provide support in accurately determining calories in meal images.
Keywords	Food image, classification, recipes (ingredient).
Field	Engineering
Published In	Volume 2, Issue 3, May-June 2020
Published On	2020-06-03
Cite This	The Design and Implementation of an Ingredient based Food Calorie Measurement System using Nutrition Knowledge and Fusion of Brightness and Heat Information - Shreya Wani, Pratiksha Karne, Yogeshwari Bhagirath, Rujuta Patankar, Prof. Sweta Kale - IJFMR Volume 2, Issue 3, May-June 2020.

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