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Relevant bibliographies by topics / Calorie Estimation

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Academic literature on the topic 'Calorie Estimation'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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Journal articles on the topic "Calorie Estimation"

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Tal, Aner, and B. Wansink. "Simulation Reduces Calorie Estimation." Journal of Nutrition Education and Behavior 46, no. 4 (2014): S111—S112. http://dx.doi.org/10.1016/j.jneb.2014.04.043.

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Nie, Peng, and Alfonso Sousa-Poza. "A fresh look at calorie-income elasticities in China." China Agricultural Economic Review 8, no. 1 (2016): 55–80. http://dx.doi.org/10.1108/caer-09-2014-0095.

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Purpose – The purpose of this paper is to use data from the 1991 to 2009 China Health and Nutrition Survey (CHNS) to analyze how income in China is related to calorie intake. Design/methodology/approach – The paper employs a variety of parametric, nonparametric, and semiparametric methods for cross-sectional and panel data, and estimates calorie-income elasticities for adults aged 18-60. Findings – The calorie-income elasticities are generally small, ranging from −0.031 to 0.022. In addition, the results show no clear nonlinearity, regardless of whether parametric, nonparametric, or semiparametric approaches are used. Originality/value – Using a wealth of estimation techniques, including parametric, nonparametric, and semiparametric approaches, this paper addresses some of the main methodological challenges encountered in estimating calorie-income elasticities. The magnitudes of calorie-income elasticities have policy implications especially with regards to the effectiveness of income-mediated policies aimed at combating food insecurity in China.

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Jiji, G. Wiselin, and A. Rajesh. "Food Sustenance Estimation Using Food Image." International Journal of Image and Graphics 20, no. 04 (2020): 2050034. http://dx.doi.org/10.1142/s0219467820500345.

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The upcoming generation is at high risk of developing many health issues like heart diseases, metabolic diseases and other life-threatening problems with high mortality as a consequence of obesity due to intake of unhealthy food which is totally deviated from a normal balanced diet with appropriate calories, proteins, vitamins and carbohydrates. In this work, the nutrient intake is calculated using food image. Our system provides efficient segmentation algorithms for separating food items from the plate. The given 2D image of food is converted into 3D image by generating its depth map for volume generation and color, texture and shape features are extracted. These features are fed as input into multi-class support vector machine classifier for learning. The learning phase involves training of various mixed and non mixed food items. The testing phase includes query image segmentation and classification for identifying the type of food and then finding calories using the nutrition data table. We have also estimated the ingredient and decay of food items. Our result shows accurate calorie estimation for various kinds of food items.

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Sozen, Erol, and Yee Ming Lee. "Calorie estimation and the effects of calorie disclosure of the American’s favorite foods." Journal of Foodservice Business Research 23, no. 1 (2019): 95–112. http://dx.doi.org/10.1080/15378020.2019.1686898.

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Zhu, Guowei, George Chryssochoidis, and Li Zhou. "Do extra ingredients on the package lead to extra calorie estimates?" European Journal of Marketing 53, no. 11 (2019): 2293–321. http://dx.doi.org/10.1108/ejm-11-2017-0856.

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Purpose This paper aims to address how adding food ingredients to a packaged base food affects consumers’ calorie estimation of the new augmented product. Design/methodology/approach The four performed experiments and analyses of variance demonstrate an underlying psychological mechanism, explained below. Findings Results show that the healthiness of the added food ingredient (AFI) does not matter if the base food is healthy, and consumers’ calorie estimates of the augmented packaged food product are accurate. When, however, the food base is unhealthy, and the AFI is healthy, consumers underestimate the new product calories. This underestimation effect increases further when the healthy ingredients multiply. This underestimation effect endures when these ingredients are presented in a visual form, but it becomes smaller when these ingredients are presented in a verbal form. A justification mechanism is relevant. Research limitations/implications Further research should test across the broader range of the food product matrix. There is a great diversity of AFI presentations, and further research may deal with the impact of AFIs of these different forms on consumers’ calorie estimation and healthiness perceptions. Research may also test sensory-arousing mechanisms that can help understand how consumers perceive the calories of the augmented food. Practical implications The findings suggest that consumers should be cautious of the judgment bias caused by the presence of an AFI on food packages and raise their awareness regarding nutrition implications and dietary effects. From the perspective of food manufacturers, although adding healthy AFIs to unhealthy base foods may increase consumers’ purchase intention and bring higher profits, it may not be sustainable as a marketing strategy in the long term and has immediate ethical implications. Social implications Policymakers should introduce voluntary schemes to monitor and restrict the improper presentation of AFIs, aiming to rule out the abuse of healthy AFIs on unhealthy packaged food. Originality/value This work offers three major original and valuable contributions. It explains the effects of AFIs on calorie estimation and consumer healthiness perceptions in a context not studied before, namely, packaged food products. Next, it advances the literature on consumer judgment error and heuristics concerning product package attributes. As adding ingredients is integral to product line extension decisions, the results also clarify how marketing can safeguard firm social responsibility in combating obesity.

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Harashima, Jun, Makoto Hiramatsu, and Satoshi Sanjo. "Calorie Estimation in a Real-World Recipe Service." Proceedings of the AAAI Conference on Artificial Intelligence 34, no. 08 (2020): 13306–13. http://dx.doi.org/10.1609/aaai.v34i08.7041.

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Cooking recipes play an important role in promoting a healthy lifestyle, and a vast number of user-generated recipes are currently available on the Internet. Allied to this growth in the amount of information is an increase in the number of studies on the use of such data for recipe analysis, recipe generation, and recipe search. However, there have been few attempts to estimate the number of calories per serving in a recipe. This study considers this task and introduces two challenging subtasks: ingredient normalization and serving estimation. The ingredient normalization task aims to convert the ingredients written in a recipe (e.g.,), which says “sesame oil (for finishing)” in Japanese) into their canonical forms (e.g., , sesame oil) so that their calorific content can be looked up in an ingredient dictionary. The serving estimation task aims to convert the amount written in the recipe (e.g., N, N pieces) into the number of servings (e.g., M, M people), thus enabling the calories per serving to be calculated. We apply machine learning-based methods to these tasks and describe their practical deployment in Cookpad, the largest recipe service in the world. A series of experiments demonstrate that the performance of our methods is sufficient for use in real-world services.

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EGE, Takumi, and Keiji YANAI. "Image-Based Food Calorie Estimation Using Recipe Information." IEICE Transactions on Information and Systems E101.D, no. 5 (2018): 1333–41. http://dx.doi.org/10.1587/transinf.2017mvp0027.

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Zhou, Jun, Dane Bell, Sabrina Nusrat, Melanie Hingle, Mihai Surdeanu, and Stephen Kobourov. "Calorie Estimation From Pictures of Food: Crowdsourcing Study." Interactive Journal of Medical Research 7, no. 2 (2018): e17. http://dx.doi.org/10.2196/ijmr.9359.

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Koo, Jieun, and Kwanho Suk. "The effect of package shape on calorie estimation." International Journal of Research in Marketing 33, no. 4 (2016): 856–67. http://dx.doi.org/10.1016/j.ijresmar.2016.03.002.

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Purnamayati, Lukita, Raden Baskara Katri Anandito, Siswanti Siswanti, and Edhi Nurhartadi. "Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour." Caraka Tani: Journal of Sustainable Agriculture 34, no. 1 (2019): 101. http://dx.doi.org/10.20961/carakatani.v34i1.27592.

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<p>Emergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study aims to obtain the best formulas of the food bar based on the parameters observed, namely sensory, chemical, total caloric, and a<sub>w</sub> as well as its shelf life estimation with the Accelerated Shelf Life Test. Food bar was made from white millet flour and fish koya that was made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation was determined using mass equilibrium. The effectiveness test was used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was formula F2, which has a chemical composition consisting of moisture content (20,99±0,21%); ash (3,45±0,35%); fat (18,10±0,13%); protein (12,24±0,28%); and carbohydrates (45,22±0.32%), a<sub>w</sub> (0,76±0,01); and total calories (per 50 g) was 232,04±1,96 kcal. The shelf life of food bar F2 was 19 days. Based on the results obtained, the total calories produced from the best formula have not met emergency food calorie standards.</p>

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Dissertations / Theses on the topic "Calorie Estimation"

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Kuhad, Pallavi. "A Deep Learning and Auto-Calibration Approach for Food Recognition and Calorie Estimation in Mobile e-Health." Thesis, Université d'Ottawa / University of Ottawa, 2015. http://hdl.handle.net/10393/32455.

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High calorie intake has proved harmful worldwide, as it has led to many diseases. However, dieticians have deemed that a standard intake of number of calories is essential to maintain the right balance of calorie content in human body. In this thesis, we consider the category of tools that use image processing to recognize single and multiple mixed-food objects, namely Deep Learning and the Support Vector Machine (SVM). We propose a method for the fully automatic and user-friendly calibration of the sizes of food portions. This calibration is required to estimate the total number of calories in food portions. In this work, to compute the number of calories in the food object, we go beyond the finger-based calorie calibration method that has been used in the past, by automatically measuring the distance between the user and the food object. We implement a block resize method that uses the measured distance values along with the recognized food object name to further estimate calories. While measuring distance, the system also assists the user in real time to capture an image that enables the quick and accurate calculation of the number of calories in the food object. The experimental results showed that our method, which uses deep learning to analyze food objects, led to an improvement of 16.58% in terms of recognition, over the SVM-based method. Moreover, the block resize method showed that percentage error for calorie estimation was reduced to 3.64% as compared to 5% achieved in previous methods.

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Bochard, Nicolas. "Effet de halo santé : une explication en termes de fausse attribution affective." Thesis, Université Grenoble Alpes (ComUE), 2018. http://www.theses.fr/2018GREAS043/document.

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Les labels présents sur les emballages (e.g., « bio », « commerce équitable ») peuvent pousser les individus à sous-évaluer le contenu calorique des aliments, créant ainsi un effet de halo santé. Dans cette thèse, nous défendons l’idée qu’un mécanisme de fausse attribution affective pourrait en partie expliquer cet effet de halo santé. Nous présenterons 11 études ayant pour but de tester empiriquement cette hypothèse. Parmi les principaux résultats, nous avons montré qu’il était possible d’observer cet effet même si les individus ne rapportent pas avoir pris en compte le label dans leur évaluation (Etudes 3) et dans un contexte de double tâche entravant un raisonnement délibéré de leur part (Etudes 4 et 5). Nous avons également pu montrer, par le biais d’une tâche de fausse attribution affective, qu’un stimulus neutre, lorsqu’il est précédé d’un label bio (vs. une image contrôle) est ensuite évalué plus positivement (Etudes 6, 7 et 8). Enfin, nous avons observé une congruence systématique entre la valence de l’amorce (i.e., le label) et la valence de l’évaluation subséquente d’un stimulus neutre (i.e., le contenu calorique d’un produit alimentaire ; Etudes 9, 10 et 11). Ce biais cognitif relatif à nos évaluations caloriques apparaît donc comme un phénomène robuste, ne faisant intervenir que peu d’inférences délibérées de la part des individus et étant guidé par la valence du label (qu’il soit positif ou négatif)<br>Labels on food products can lead to unwarranted inferences: organic and fair-trade products are perceived as containing fewer calories. This effect is described in the literature as the health halo effect. In this thesis, we argue that an affective misattribution mechanism can partially explain this effect. We present 11 studies testing empirically this hypothesis.Among our main results, we show that this effect still occurs even if participants did not mention that they used the label in their evaluation (Study 3) and when they are under cognitive load, hindering a deliberate reasoning (Studies 4 and 5). By using an affective misattribution procedure, we also show that when a neutral stimulus is preceded by an organic label (vs. a control picture), this stimulus is then evaluated more positively (Studies 6, 7, and 8). Finally, we observed a systematic congruency between the valence of the prime (i.e., the label) and the valence of the evaluation of a neutral stimulus (i.e., the caloric content of a food product; Studies 9, 10, and 11). Taken together, these studies suggest that this cognitive bias is a robust phenomenon, involving a few inferences and mainly driven by the valence of the label (whether positive or negative)

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Gaddam, Sai Prakash Reddy. "An Approach to Estimating Caloric Expenditure During Exercise Activity using Non-Invasive Kinect Camera." University of Akron / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=akron1454673517.

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Jackson, Zara. "Basal Metabolic Rate (BMR) estimation using Probabilistic Graphical Models." Thesis, Uppsala universitet, Statistiska institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-384629.

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Obesity is a growing problem globally. Currently 2.3 billion adults are overweight, and this number is rising. The most common method for weight loss is calorie counting, in which to lose weight a person should be in a calorie deficit. Basal Metabolic Rate accounts for the majority of calories a person burns in a day and it is therefore a major contributor to accurate calorie counting. This paper uses a Dynamic Bayesian Network to estimate Basal Metabolic Rate (BMR) for a sample of 219 individuals from all Body Mass Index (BMI) categories. The data was collected through the Lifesum app. A comparison of the estimated BMR values was made with the commonly used Harris Benedict equation, finding that food journaling is a sufficient method to estimate BMR. Next day weight prediction was also computed based on the estimated BMR. The results stated that the Harris Benedict equation produced more accurate predictions than the metabolic model proposed, therefore more work is necessary to find a model that accurately estimates BMR.

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Barbosa, Ezequiel Rodrigues. "Estimativa ótima do semigrupo do calor via desigualdade de Sobolev logarítmica." Universidade Federal de Minas Gerais, 2005. http://hdl.handle.net/1843/EABA-6AKH4Q.

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Neste trabalho, determinamos uma estimativa ótima do semigrupo do calor a partir da desigualdade de Sobolev logarítmica ótima, e encontramos algumas funções extremais para a melhor constante nesta estimativa. Primeiramente, determinamos as melhores constantes associadas a uma família de desigualdades do tipo Gagliardo-Nirenberg-Sobolev que interpola de maneira ótima a desigualdade de Sobolev clássica e a desigualdade de Sobolev logarítmica. Finalmente, como aplicação desta última desigualdade, apresentamos uma estimativa ótima para o semigrupo gerado pelo núcleo do calor no espaço euclidiano de dimensão n.

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Branco, João Miguel Pedrosa Duarte. "Estimativa experimental do coeficiente global de condução de calor em edifícios." Master's thesis, Universidade de Aveiro, 2008. http://hdl.handle.net/10773/2467.

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Mestrado em Engenharia Mecânica<br>O conhecimento das propriedades térmicas da envolvente é muito importante em qualquer tipo de edifício. Com os recentes regulamentos na área do consumo energético de edifícios será necessário fazer uma caracterização do desempenho de todas as construções, para a atribuição de um certificado. Essa caracterização apresenta mais dificuldades em edifícios mais antigos onde muitas vezes não são conhecidas as opções tomadas na construção da envolvente. Neste trabalho foi desenvolvido um método para estimar a resistência térmica da envolvente de um edifício, considerando o processo de transferência de calor em regime estacionário e a condutividade térmica constante. O método tem por base apenas as medições de temperatura: do ar interior e exterior e da superfície exterior da parede. Com estas temperaturas é determinado o fluxo de calor por convecção, usando equações empíricas. Para este método é ainda necessário o conhecimento da dimensão característica e da velocidade do ar, se a convecção for forçada. A temperatura do ar interior é usada para determinar, de forma iterativa, a temperatura da superfície interior da parede. É também analisada a influência da radiação solar na temperatura da parede. O método pode ser aplicado a paredes verticais, horizontais e inclinadas, se bem que nestas últimas com algumas restrições. Foram feitas algumas análises ao método, nomeadamente, a influência de cada uma das grandezas e respectiva incerteza nos resultados finais. Concluiu-se que se deve ter especial atenção à incerteza na medição das temperaturas e na correcta medição da velocidade do vento, no caso da convecção forçada. O método deve ser aplicado quando a diferença de temperaturas entre o interior e o exterior for maior, e tentando garantir a menor variação ao longo do tempo de todas as variáveis, procurando que a transferência de calor se processe em regime estacionário. No final do trabalho foi desenvolvido um programa, com o software Matlab, incluindo uma pequena aplicação, que efectua todos os cálculos, bastando ao utilizador introduzir os valores medidos. ABSTRACT: The knowledge of the thermal properties of the involving is very important in any building type. With the recent regulations in the area of energy consumption in buildings it will be necessary to do a characterization of the performance of all the constructions, for the attribution of a certificate. That characterization represents more difficulties in older buildings where, in many times, the options, taken in the construction of the involving are not known. In this work, a method was developed to estimate the thermal resistance of the involving of a building, considering the process of heat transfer in stationary regime and a constant thermal conductivity. The method is based only on the temperature measurements: of the interior and external air and of the external surface of the wall. With these temperatures the convection heat flow is determined, using empiric equations. For this method is still necessary the knowledge of the characteristic dimension and the air speed, in case of forced convection. The temperature of the interior air is used to determine, in an iterative way, the temperature of the interior surface of the wall. The influence of the solar radiation in the wall temperature is also analyzed. The method can be applied to vertical, horizontal and sloping walls, although in these last ones with some restrictions. Some analyses were made to the method, namely, the influence of each one of the variables and respective uncertainty in the final results. It was concluded that one should have special attention to the uncertainty in the measurement of temperatures and in the correct measurement of the wind speed, in case of forced convection. The method should be applied when the difference of temperatures between the interior and the exterior goes greater, and try to guarantee the smaller variation along the time of all the variables, seeking a stationary regime in the heat transfer process. In the end of this work a program was developed, with the Matlab software, including a small application that executes all the calculations, being enough to the user to introduce the measured values.

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Fruin, Margaret Louise. "Reliability and Validity of a Multi-Sensor Armband in Estimating Resting and Exercise Energy Expenditure." Thesis, Virginia Tech, 2003. http://hdl.handle.net/10919/33616.

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This study examined the reliability and validity of the SenseWear Armband (SWA, BodyMedia, Inc.) during rest and exercise compared to indirect calorimetry (IC). Energy expenditure (EE) was assessed with SWA and IC in 13 males during two resting and one cycle ergometry (40 min at 60% VO2peak) sessions. In a second experiment, 20 adults walked on a treadmill for 30 min at 3 intensities while IC and SWA measured EE. At rest, no significant differences were found between EE measurements from the SWA (1.3 +/- 0.1 kcal/min) and IC (1.3 +/- 0.1 kcal/min), and the methods were significantly correlated (r = 0.76). The SWA EE estimation was reliable when comparing the two resting visits (r = 0.93). For the ergometer protocol, no significant differences were found between the SWA and IC measurements of EE early, mid, or late in exercise or for the total bout, although the measurements were not correlated (r = 0.03-0.12). The SWA EE estimate of walking increased with treadmill speed but not with inclination. The SWA significantly overestimated the EE of walking with no grade (27.4% for 3mph; 12.6% for 4mph) and significantly underestimated EE on the 5% grade (21.9%) (p<0.02). The SWA estimation of EE correlated with IC (r = 0.47-0.69). The SWA provided valid and reliable estimates of EE at rest. The SWA provided similar mean estimates of EE as IC on the ergometer, however the individual error was large. The SWA overestimated the EE of flat walking and underestimated inclined walking EE.<br>Master of Science

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Souza, Franco Andrey Silverio de. "Análise de tubos de calor pulsantes de baixa temperatura com ênfase na estimativa do coeficiente de transferência de calor." reponame:Repositório Institucional da UFSC, 2012. http://repositorio.ufsc.br/xmlui/handle/123456789/94185.

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Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia Mecânica, Florianópolis, 2010<br>Made available in DSpace on 2012-10-25T07:23:54Z (GMT). No. of bitstreams: 1 283030.pdf: 2799901 bytes, checksum: 91c21a69a0bde9a4b3e9e7ee8a00317c (MD5)<br>A utilização de tubos de calor pulsantes (TCPs) como dispositivos de controle térmico de equipamentos eletrônicos que operando acima da temperatura ambiente, tem sido objeto de investigações teóricas e experimentais. Todavia, até o presente, ainda não foram realizados estudos sobre o comportamento destes dispositivos em aplicações de baixas temperaturas. Neste contexto, o presente estudo tem como principal objetivo a investigação teórico-experimental do comportamento térmico de TCPs, em temperaturas típicas de refrigeração, utilizando o dióxido de carbono (CO2) como fluido de trabalho. Três experimentos foram realizados, sendo que no Experimento I o comportamento térmico de um TCP em circuito fechado, com múltiplas curvas foi avaliado em termos da variação da potência fornecida, da razão de enchimento do fluido de trabalho e do ângulo de inclinação. O máximo fluxo de calor transferido foi de 75 W, no modo de operação direto (condensador situado acima do evaporador), para razão de enchimento de 75% e ângulo de inclinação de 45. No Experimento II o desempenho do TCP foi avaliado em relação aos mesmos parâmetros do Experimento I, havendo porém um acréscimo significativo do número de curvas da serpentina e também uma redução do diâmetro interno do tubo. Estas mudanças tiveram como principal objetivo melhorar o desempenho do TCP de CO2 nos modos de operação horizontal e contra gravidade. Nesta configuração o máximo fluxo de calor transferido foi de 170 W, também no modo de operação direto, para razão de enchimento de 50% e ângulo de inclinação de 90 . O Experimento III foi idealizado de modo a permitir a obtenção dos parâmetros experimentais necessários para a estimativa do coeficiente de transferência de calor por convecção no interior do evaporador do TCP, permitindo a realização de análises comparativas entre o TCP e outros dispositivos de transferência de calor usados em refrigeração. Para tanto, é proposta uma metodologia cujo desenvolvimento pressupõe a formulação de um problema inverso de transferência de calor, cuja solução pode tornar-se instável devido aos erros de medição inerentes às grandezas experimentais. Como solução do problema inverso obtém-se inicialmente uma expressão analítica aproximada para o perfil de temperaturas ao longo da espessura de parede do tubo, partindo da solução da equação da difusão de calor. Esta expressão é posteriormente simplificada utilizando-se o conjunto de parâmetros experimentais. Complementarmente, é realizada uma análise de sensibilidade com o objetivo de avaliar a confiabilidade e a estabilidade das soluções obtidas a partir da metodologia proposta, em relação à presença de erros de medição inerentes aos parâmetros experimentais. Os erros máximos de estimativa do coeficiente de transferência foram menores do que 12%.

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Xu, Tianyang. "Research on Building Thermal Model and Energy Consumption Estimation Based on Infrared Thermalgraphy." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.

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1. Confronto fra i componenti termici ed elettrici sulla base delle conoscenze dei circuiti elettrici. Svilluppo di modelli termici tradizionali per le finestre e le pareti, realizzando la quantizzazione della perdita di calore di un edificio. Per quanto riguarda le teorie, i dati edi risultati di ricerche esistenti relativi al tempo, materiali di costruzione, termotecnica, astronomia e meteorologia, viene proposta la metodologia sulla stima oraria dell'energia solare e della radiazione atmosferica laddove l'approssimazione matematica risulta la più adatta al problema . 2. Definizione del concetto di "unit wall " basato sul miglioramento innovativo del modello di edificio tradizionale grazie all'ausilio della termocamera ad infrarossi e del quadricottero che consente di ottenere direttamente le informazioni sulla distribuzione della temperatura anziché dover ricorrere al calcolocome nel modello tradizionale, con il rischio di errori aggiuntivi. 3. Costruzione sistematica di un modello matematico per una termocamera ad infrarossi, basata sulla teoria dell'infrarosso termico e della radiazione, realizzando la conversione di file RAW originali a 14 bit. 4. Esecuzione della calibrazione dell'immagine, distorsione dell’obiettivo e la rettifica prospettica comprese, tramite la conoscenza della visione artificiale e dell'elaborazione delle immagini. Le finestre possono essere selezionate e rimosse con precisione dalle pareti usando il cursore in un'interfaccia utente grafica. La misurazione manuale delle dimensioni degli edifici può essereevitatagrazie all’utilizzo dei parametri dell'obiettivo e della distanza dell'oggetto. Infine, per convalidare l'applicabilità e l'accuratezza del modello, viene presentato il framework applicativo costituito dalla termocamera ad infrarossi Flir VUE Pro 640 trasportata da un quadricottero SAGA D600 alimentato dal Pixhawk firmware open source, seguito da esperimenti e test di moduli singoli.

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Bonan, Bertrand. "Assimilation de données pour l'initialisation et l'estimation de paramètres d'un modèle d'évolution de calotte polaire." Phd thesis, Université de Grenoble, 2013. http://tel.archives-ouvertes.fr/tel-00930097.

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L'évolution des calottes polaires est régie à la fois par une dynamique d'écoulement complexe et par des mécanismes tel le glissement à la base, la température de la glace ou le bilan de masse en surface. De plus, de nombreuses boucles de rétroactions sont constatées entre les différents phénomènes impliquées. Tout ceci rend la modélisation de cette évolution complexe. Malgré tout, un certain nombre de modèles ont été développés dans cette optique. Ceux-ci font tous intervenir des paramètres influents qui dans certains cas sont peu ou pas connus. Ils nécessitent donc d'être correctement spécifiés. L'assimilation de données peut permettre une meilleure estimation de ces paramètres grâce à l'utilisation d'observations qui sont peu nombreuses en glaciologie. Dans cette thèse, nous nous intéressons à la mise en place de systèmes d'assimilation performants pour deux problèmes inverses concernant l'évolution des calottes polaires. Pour mieux nous concentrer sur ce point, nous avons travaillé avec un modèle d'évolution de calotte simplifié (appelé Winnie) qui, cependant, représente bien la plupart des processus complexes de la dynamique de la glace, et permet de travailler à différentes échelles de temps. Dans un premier temps, nous mettons en place une approche 4D-Var pour la reconstruction de l'évolution d'un paramètre climatique influant sur l'évolution d'une calotte sur une échelle de temps typique de 20 000 ans. Elle nécessite notamment l'écriture du code adjoint du modèle. Dans un second temps, nous nous intéressons au problème du spin-up. Ce problème de calibration du modèle pour des simulations à échelle de temps courtes (pas plus de 100 ans) consiste plus particulièrement en la reconstruction conjointe de l'état initial, de la topographie du socle rocheux et des paramètres de glissement basal. Nous développons ici une approche filtre de Kalman d'ensemble pour résoudre ce problème.

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Books on the topic "Calorie Estimation"

1

Rashad, Inas. Structural estimation of caloric intake, exercise, smoking, and obesity. National Bureau of Economic Research, 2006.

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Markow, Peter G. Estimating the Calorie Content of Nuts. Chemical Education Resources, 1993.

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Book chapters on the topic "Calorie Estimation"

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Harris, Judy. "Bundled Presentation, Susceptibility to Influence and Calorie Estimation." In Looking Forward, Looking Back: Drawing on the Past to Shape the Future of Marketing. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-24184-5_16.

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Mohd Yusof, Suhailah, Jasmin Ilyani Ahmad, and Noor Hasnita Abdul Talib. "Mobile Calorie Burned Estimation Based on Pedometer Steps." In Regional Conference on Science, Technology and Social Sciences (RCSTSS 2016). Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0074-5_4.

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Pal, Manoranjan, and Premananda Bharati. "Estimation of Poverty Rates by Calorie Decomposition Method." In Applications of Regression Techniques. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-9314-3_3.

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Ege, Takumi, and Keiji Yanai. "Comparison of Two Approaches for Direct Food Calorie Estimation." In New Trends in Image Analysis and Processing – ICIAP 2017. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-70742-6_44.

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Kumar, G. Kiran, D. Malathi Rani, K. Neeraja, and Jeethu Philip. "Food Calorie Estimation System Using ImageAI with RetinaNet Feature Extraction." In Advanced Techniques for IoT Applications. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-4435-1_11.

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Tao, Lili, Tilo Burghardt, Majid Mirmehdi, et al. "Calorie Counter: RGB-Depth Visual Estimation of Energy Expenditure at Home." In Computer Vision – ACCV 2016 Workshops. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-54407-6_16.

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Tanno, Ryosuke, Takumi Ege, and Keiji Yanai. "AR DeepCalorieCam: An iOS App for Food Calorie Estimation with Augmented Reality." In MultiMedia Modeling. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-73600-6_31.

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Meenakshi, J. V., and Brinda Viswanathan. "Estimation of Calorie Norms and Measurement of Food Intakes: Some Implications for the Magnitudes of the Prevalence of Undernutrition in India." In India Studies in Business and Economics. Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-3150-2_7.

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Pal, Manoranjan, and Premananda Bharati. "Estimating Calorie Poverty Rates Through Regression." In Applications of Regression Techniques. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-9314-3_4.

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Montijano, H., J. Cano, F. J. L�pez-Cremades, J. BaN�n, I. Canales, and F. Borrego. "An Estimation of the Detection and Quantitation Limits of Neohesperidine DC by High-Performance Liquid Chromatography." In Low-Calories Sweeteners: Present and Future. KARGER, 1999. http://dx.doi.org/10.1159/000059690.

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Conference papers on the topic "Calorie Estimation"

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Deshmukh, Pramod B., Vishakha A. Metre, and Rahul Y. Pawar. "Caloriemeter: Food Calorie Estimation using Machine Learning." In 2021 International Conference on Emerging Smart Computing and Informatics (ESCI). IEEE, 2021. http://dx.doi.org/10.1109/esci50559.2021.9397023.

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Kasyap, V. Balaji, and N. Jayapandian. "Food Calorie Estimation using Convolutional Neural Network." In 2021 3rd International Conference on Signal Processing and Communication (ICPSC). IEEE, 2021. http://dx.doi.org/10.1109/icspc51351.2021.9451812.

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Miyazaki, Tatsuya, Gamhewage C. de Silva, and Kiyoharu Aizawa. "Image-based Calorie Content Estimation for Dietary Assessment." In 2011 IEEE International Symposium on Multimedia (ISM). IEEE, 2011. http://dx.doi.org/10.1109/ism.2011.66.

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Ege, Takumi, and Keiji Yanai. "Multi-task learning of dish detection and calorie estimation." In CEA/MADiMa2018: Joint Workshop on Multimedia for Cooking and Eating Activities and Multimedia Assisted Dietary Management in conjunction with the 27th International Joint Conference on Artificial Intelligence IJCAI. ACM, 2018. http://dx.doi.org/10.1145/3230519.3230594.

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Okamoto, Kaimu, Kento Adachi, and Keiji Yanai. "Region-Based Food Calorie Estimation for Multiple-Dish Meals." In ICMR '21: International Conference on Multimedia Retrieval. ACM, 2021. http://dx.doi.org/10.1145/3463947.3469236.

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Ege, Takumi, Yoshikazu Ando, Ryosuke Tanno, Wataru Shimoda, and Keiji Yanai. "Image-Based Estimation of Real Food Size for Accurate Food Calorie Estimation." In 2019 IEEE Conference on Multimedia Information Processing and Retrieval (MIPR). IEEE, 2019. http://dx.doi.org/10.1109/mipr.2019.00056.

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Sadeq, Nafis, Fazle Rabbi Rahat, Ashikur Rahman, Sheikh I. Ahamed, and Md Kamrul Hasan. "Smartphone-based Calorie Estimation From Food Image Using Distance Information." In 2018 5th International Conference on Networking, Systems and Security (NSysS). IEEE, 2018. http://dx.doi.org/10.1109/nsyss.2018.8631368.

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Wen Wu and Jie Yang. "Fast food recognition from videos of eating for calorie estimation." In 2009 IEEE International Conference on Multimedia and Expo (ICME). IEEE, 2009. http://dx.doi.org/10.1109/icme.2009.5202718.

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Okamoto, Koichi, and Keiji Yanai. "An Automatic Calorie Estimation System of Food Images on a Smartphone." In MM '16: ACM Multimedia Conference. ACM, 2016. http://dx.doi.org/10.1145/2986035.2986040.

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Poply, Parth, and J. Angel Arul Jothi. "Refined Image Segmentation for Calorie Estimation of Multiple-dish food items." In 2021 International Conference on Computing, Communication, and Intelligent Systems (ICCCIS). IEEE, 2021. http://dx.doi.org/10.1109/icccis51004.2021.9397169.

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Reports on the topic "Calorie Estimation"

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Rashad, Inas. Structural Estimation of Caloric Intake, Exercise, Smoking, and Obesity. National Bureau of Economic Research, 2006. http://dx.doi.org/10.3386/w11957.

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