Extraction of Recipes from Food Images by Using CNN Algorithm

Blood glucose levels influence brain regulation of food intake. This study assessed the effect of mild physiological hyperglycemia on brain response to food cues in individuals with obesity (OB) versus normal weight individuals (NW). Brain responses in 10 OB and 10 NW nondiabetic healthy adults [body mass index: 34 (3) vs. 23 (2) kg/m2, means (SD), P < 0.0001] were measured with functional MRI (blood oxygen level-dependent contrast) in combination with a two-step normoglycemic-hyperglycemic clamp. Participants were shown food and nonfood images during normoglycemia (~95 mg/dl) and hyperglycemia (~130 mg/dl). Plasma glucose levels were comparable in both groups during the two-step clamp ( P = not significant). Insulin and leptin levels were higher in the OB group compared with NW, whereas ghrelin levels were lower (all P < 0.05). During hyperglycemia, insula activity showed a group-by-glucose level effect. When compared with normoglycemia, hyperglycemia resulted in decreased activity in the hypothalamus and putamen in response to food images ( P < 0.001) in the NW group, whereas the OB group exhibited increased activity in insula, putamen, and anterior and dorsolateral prefrontal cortex (aPFC/dlPFC; P < 0.001). These data suggest that OB, compared with NW, appears to have disruption of brain responses to food cues during hyperglycemia, with reduced insula response in NW but increased insula response in OB, an area involved in food perception and interoception. In a post hoc analysis, brain activity in obesity appears to be associated with dysregulated motivation (striatum) and inappropriate self-control (aPFC/dlPFC) to food cues during hyperglycemia. Hyperstimulation for food and insensitivity to internal homeostatic signals may favor food consumption to possibly play a role in the pathogenesis of obesity.

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Learning to Rank Food Images

Lecture Notes in Computer Science - Image Analysis and Processing – ICIAP 2019 ◽

10.1007/978-3-030-30645-8_57 ◽

2019 ◽

pp. 629-639

Author(s):

Dario Allegra ◽

Daniela Erba ◽

Giovanni Maria Farinella ◽

Giovanni Grazioso ◽

Paolo Danilo Maci ◽

...

Keyword(s):

Learning To Rank ◽

Food Images

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Image database of Japanese food samples with nutrition information

PeerJ ◽

10.7717/peerj.9206 ◽

2020 ◽

Vol 8 ◽

pp. e9206

Author(s):

Wataru Sato ◽

Kazusa Minemoto ◽

Reiko Sawada ◽

Yoshiko Miyazaki ◽

Tohru Fushiki

Keyword(s):

Visual Processing ◽

Food Processing ◽

Eating Behaviors ◽

Cognitive Appraisals ◽

Image Database ◽

Food Samples ◽

Nutrition Information ◽

Affective Valence ◽

Food Images ◽

Subjective Estimates

Background Visual processing of food plays an important role in controlling eating behaviors. Several studies have developed image databases of food to investigate visual food processing. However, few databases include non-Western foods and objective nutrition information on the foods. Methods We developed an image database of Japanese food samples that has detailed nutrition information, including calorie, carbohydrate, fat and protein contents. To validate the database, we presented the images, together with Western food images selected from an existing database and had Japanese participants rate their affective (valence, arousal, liking and wanting) and cognitive (naturalness, recognizability and familiarity) appraisals and estimates of nutrition. Results The results showed that all affective and cognitive appraisals (except arousal) of the Japanese food images were higher than those of Western food. Correlational analyses found positive associations between the objective nutrition information and subjective estimates of the nutrition information, and between the objective calorie/fat content and affective appraisals. Conclusions These data suggest that by using our image database, researchers can investigate the visual processing of Japanese food and the relationships between objective nutrition information and the psychological/neural processing of food.

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Development of a Classical Conditioning Task for Humans Examining Phasic Heart Rate Responses to Signaled Appetitive Stimuli: A Pilot Study

Frontiers in Behavioral Neuroscience ◽

10.3389/fnbeh.2021.639372 ◽

2021 ◽

Vol 15 ◽

Author(s):

Alessandra Sayão ◽

Heloisa Alves ◽

Emi Furukawa ◽

Thomas Schultz Wenk ◽

Mauricio Cagy ◽

...

Keyword(s):

Heart Rate ◽

Classical Conditioning ◽

Orienting Response ◽

Significant Information ◽

Attentional Processes ◽

Cardiac Responses ◽

Cardiac Deceleration ◽

Appetitive Stimuli ◽

Autonomic Changes ◽

Food Images

Cardiac responses to appetitive stimuli have been studied as indices of motivational states and attentional processes, the former being associated with cardiac acceleration and latter deceleration. Very few studies have examined heart rate changes in appetitive classical conditioning in humans. The current study describes the development and pilot testing of a classical conditioning task to assess cardiac responses to appetitive stimuli and cues that reliably precede them. Data from 18 adults were examined. They were shown initially neutral visual stimuli (putative CS) on a computer screen followed by pictures of high-caloric food (US). Phasic cardiac deceleration to food images was observed, consistent with an orienting response to motivationally significant stimuli. Similar responses were observed to non-appetitive stimuli when they were preceded by the cue associated with the food images, suggesting that attentional processes were engaged by conditioned stimuli. These autonomic changes provide significant information about classical conditioning effects in humans.

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Resistance reminders: Dieters reduce energy intake after exposure to diet-congruent food images compared to control non-food images

Appetite ◽

10.1016/j.appet.2013.10.022 ◽

2014 ◽

Vol 73 ◽

pp. 189-196 ◽

Cited By ~ 14

Author(s):

Nicola J. Buckland ◽

Graham Finlayson ◽

Rebecca Edge ◽

Marion M. Hetherington

Keyword(s):

Energy Intake ◽

Food Images ◽

Reduce Energy Intake

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Diabetes60 — Inferring Bread Units From Food Images Using Fully Convolutional Neural Networks

2017 IEEE International Conference on Computer Vision Workshops (ICCVW) ◽

10.1109/iccvw.2017.180 ◽

2017 ◽

Cited By ~ 3

Author(s):

Patrick Ferdinand Christ ◽

Sebastian Schlecht ◽

Florian Ettlinger ◽

Felix Grun ◽

Christoph Heinle ◽

...

Keyword(s):

Neural Networks ◽

Convolutional Neural Networks ◽

Fully Convolutional Neural Networks ◽

Food Images

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CNN-based features for retrieval and classification of food images

Computer Vision and Image Understanding ◽

10.1016/j.cviu.2018.09.001 ◽

2018 ◽

Vol 176-177 ◽

pp. 70-77 ◽

Cited By ~ 18

Author(s):

Gianluigi Ciocca ◽

Paolo Napoletano ◽

Raimondo Schettini

Keyword(s):

Food Images

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The Influence of Response Inhibition Training on Food Consumption and Implicit Attitudes toward Food among Female Restrained Eaters

Nutrients ◽

10.3390/nu12123609 ◽

2020 ◽

Vol 12 (12) ◽

pp. 3609

Author(s):

Noam Weinbach ◽

Eldad Keha ◽

Hila Leib ◽

Eyal Kalanthroff

Keyword(s):

Food Consumption ◽

Response Inhibition ◽

Implicit Attitudes ◽

Self Control ◽

Restrained Eaters ◽

Response Training ◽

Food Response ◽

Food Images ◽

The Impact ◽

Inhibition Training

Restrained eaters display difficulties engaging in self-control in the presence of food. Undergoing cognitive training to form associations between palatable food and response inhibition was found to improve self-control and influence eating behaviors. The present study assessed the impact of two such response inhibition trainings on food consumption, food-related anxiety, and implicit attitudes toward food among female restrained eaters (Dutch Eating Behavior Questionnaire-restrained eating subscale ≥ 2.5). In Experiment 1, 64 restrained eaters completed either one of two training procedures in which they were asked to classify food vs. non-food images: a food-response training, in which stop cues were always associated with non-food images, or a balanced food-response/inhibition training, in which participants inhibited motor actions to food and non-food stimuli equally. The results revealed reduced snack consumption following the food-response/inhibition training compared to the food-response training. The food-response training was associated with increased levels of food-related anxiety. In Experiment 2, the same training procedures were administered to 47 restrained eaters, and implicit attitudes toward palatable foods were assessed. The results revealed an increase in positive implicit attitudes toward palatable foods in the food-response/inhibition group but not in the food-response training group. The results suggest that balancing response inhibition and execution across food and non-food stimuli may reduce overeating while retaining positive attitudes toward food among female restrained eaters.

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