초록 ▼

A semiconductor-transistor-based system and device that are designed to, but are not limited to: electronically outputting electronic-semiconductor-transistor-voltage-level-based-state-machine-assisted-user-menu-selection display associated with electronic-semiconductor-transistor-voltage-level-base

A semiconductor-transistor-based system and device that are designed to, but are not limited to: electronically outputting electronic-semiconductor-transistor-voltage-level-based-state-machine-assisted-user-menu-selection display associated with electronic-semiconductor-transistor-voltage-level-based-state-machine-assisted collection of user-physiological information, associated with electronic-semiconductor-transistor-voltage-level-based-state-machine-assisted collection of user-conduct information, and associated with electronic-semiconductor-transistor-voltage-level-based-state-machine-assisted obtaining of food-based information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

대표청구항 ▼

1. A system comprising: at least one server including one or more electronic devices, the one or more electronic devices including at least: electronic circuitry configured for obtaining one or more analysis instructions associated with one or more anticipated requirements for one or more edible mat

1. A system comprising: at least one server including one or more electronic devices, the one or more electronic devices including at least: electronic circuitry configured for obtaining one or more analysis instructions associated with one or more anticipated requirements for one or more edible materials, wherein the one or more analysis instructions include at least one test hypothesis for determining one or more effects of the one or more edible materials on at least one user;electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials, wherein conducting one or more assessments includes at least: determining one or more information requests for at least one of physiological indicators or psychological indicators associated with the at least one user via analysis of the at least one test hypothesis, transmitting the one or more information requests to one or more biological information data devices associated with the at least one user, and receiving information indicative of the at least one of physiological or psychological indicators from the one or more biological information data devices associated with the at least one user;determining one or more requests for dispensing the one or more edible materials including at least one of specification of one or more ingredients or specification of one or more fabrication factors via analysis of the at least one test hypothesis and transmitting the one or more requests to one or more cuisine processors associated with the at least one user; andanalyzing received at least one of physiological or psychological indicators associated with dispensed one or more edible materials including at least determining one or more outcomes for instructing production of the one or more edible materials; andelectronic circuitry configured for deriving one or more cuisine processing advisements based at least partly on analysis of the at least one of physiological or psychological indicators associated with the dispensed one or more edible materials. 2. The system of claim 1, wherein the determining one or more information requests for at least one of physiological indicators or psychological indicators associated with the at least one user comprises: determining one or more information requests for participant functional aspect information. 3. The system of claim 2, wherein the determining one or more information requests for participant functional aspect information comprises: determining one or more information requests for participant ambulatory aspect information. 4. The system of claim 2, wherein the determining one or more information requests for participant functional aspect information comprises: determining one or more information requests for participant performance indicators. 5. The system of claim 4, wherein the determining one or more information requests for participant performance indicators comprises: at least one of: determining one or more information requests for recreationally related participant performance indicators; ordetermining one or more information requests for participant domestically related performance indicators. 6. The system of claim 1, wherein the determining one or more information requests for at least one of physiological indicators or psychological indicators associated with the at least one user comprises: determining one or more information requests for participant-behavior indicators. 7. The system of claim 6, wherein the determining one or more information requests for participant-behavior indicators comprises: at least one of: determining one or more information requests for vocation related participant-behavior indicators; ordetermining one or more information requests for domestic related participant-behavior indicators. 8. The system of claim 1, wherein the determining one or more requests for dispensing the one or ore edible materials comprises: determining one or more information requests for cuisine recipe information services. 9. The system of claim 8, wherein the determining one or more information requests for cuisine recipe information services comprises: at least one of: determining one or more information requests for one more ingredient quantities; ordetermining one or more information requests for cuisine-related aspect information for one more restocking factors. 10. The system of claim 1, wherein the determining one or more information requests for at least one of physiological indicators or psychological indicators associated with the at least one user comprises: determining one or more information requests for at least one of invasive or noninvasive participant physiological indicators. 11. The system of claim 10, wherein the determining one or more information requests for at least one of invasive or noninvasive participant physiological indicators comprises: at least one of: determining one or more information requests for at least one of electronic acquisition of participant-physiological indicators involving dermal data sampling; ordetermining one or more information requests for electronic acquisition of participant-physiological indicators involving thermal data procurement. 12. The system of claim 1, wherein the determining one or more requests for dispensing the one or more edible materials comprises: determining one or more information requests for cuisine nutrition factors from one or more cuisine nutrition information services. 13. The system of claim 12, wherein the determining one or more information requests for cuisine nutrition factors from one or more cuisine nutrition information services comprises: determining one or more information requests from one or more cuisine nutrition information services. 14. The system of claim 1, wherein the electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials comprises: electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials correlated with cuisine-related aspect information received from one or more cuisine fabricator machines. 15. The system of claim 14, wherein the electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials correlated with cuisine-related aspect information received from one or more cuisine fabricator machines comprises: electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials correlated with cuisine-related aspect information for one more ingredient quantity processing capacities received from one or more cuisine fabricator machines. 16. The system of claim 1, wherein the electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials comprises: electronic circuitry configured for analyzing at least data correlated with electronic acquisition of physiological indicators involving at least in part portable-electronically-involved data sampling. 17. The system of claim 16, wherein the electronic circuitry configured for analyzing at least data correlated with electronic acquisition of physiological indicators involving at least in part portable-electronically-involved data sampling comprises: at least one of: electronic circuitry configured for analyzing at least data correlated with electronic acquisition of physiological indicators involving at least in part wrist-couplable-electronically-involved data sampling; orelectronic circuitry configured for analyzing at least data correlated with acquisition of behavior indicators as at least in part eyewear-related-electronically-involved data sampling. 18. The system of claim 1, wherein the electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials comprises: electronic circuitry configured for analyzing at least data correlated with electronic procurement of cuisine-related aspect information of one or more cuisine fabricator machines. 19. The system of claim 18, wherein the electronic circuitry configured for analyzing at least data correlated with electronic procurement of cuisine-related aspect information of one or more cuisine fabricator machines comprises: at least one of: electronic circuitry configured for analyzing at least data correlated with electronic procurement of cuisine-related aspect information including information involved with one or more full course meals; orelectronic circuitry configured for analyzing at least data correlated with electronic procurement of cuisine-related aspect information including information regarding one or more beverages. 20. The system of claim 1, wherein the electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials comprises: electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials correlated with electronic procurement of cuisine-related aspect information from one or more cuisine recipe information services. 21. The system of claim 20, wherein the electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials correlated with electronic procurement of cuisine-related aspect information from one or more cuisine recipe information services comprises: at least one of: electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials correlated with electronic procurement of cuisine-related aspect information including micronutrient related cuisine ingredient recipe aspect information; orelectronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials correlated with electronic procurement of cuisine-related aspect information regarding nutritional supplementation. 22. The system of claim 1, wherein the electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials comprises: electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials correlated with electronic procurement of cuisine-related aspect information regarding electronically involved cuisine dispensing aspect information from one or more cuisine nutrition information services. 23. The system of claim 22, wherein the electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials correlated with electronic procurement of cuisine-related aspect information regarding electronically involved cuisine dispensing aspect information from one or more cuisine nutrition information services comprises: at least one of: electronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials correlated with electronic procurement of cuisine-related aspect information regarding cuisine ingredient processing aspect information; orelectronic circuitry configured for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials correlated with electronic procurement of cuisine-related aspect information regarding cuisine ingredient delivery aspect information. 24. The system of claim 1, wherein the electronic circuitry configured for deriving one or more cuisine processing advisements based at least partly on analysis of the at least one of physiological or psychological indicators associated with the dispensed one or more edible materials comprises: electronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related fabrication factors. 25. The system of claim 24, wherein the electronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related fabrication factors comprises: at least one of: electronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related quantity levels for cuisine-based ingredient fabrication quality levels; orelectronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related restocking factors to be implemented in conjunction with ingredient fabrication. 26. The system of claim 1, wherein the electronic circuitry configured for deriving one or more cuisine processing advisements based at least partly on analysis of the at least one of physiological or psychological indicators associated with the dispensed one or more edible materials comprises: electronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related electronically controlled ingredient dispensing procedures. 27. The system of claim 26, wherein the electronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related electronically controlled ingredient dispensing procedures comprises: at least one of: electronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related electronically controlled ingredient processing procedures; orelectronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related electronically controlled ingredient assembling procedures. 28. The system of claim 1, wherein the electronic circuitry configured for deriving one or more cuisine processing advisements based at least partly on analysis of the at least one of physiological or psychological indicators associated with the dispensed one or more edible materials comprises: electronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related categories. 29. The system of claim 28, wherein the electronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related categories comprises: at least one of: electronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related carbohydrates;electronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related snack categories; orelectronic circuitry configured for deriving one or more cuisine processing advisements correlated with electronic procurement of cuisine-related full course meals. 30. The system of claim 1 further comprising: electronic circuitry configured for determining one or more instructions for fabricating one or more edible materials based on the derived one or more cuisine processing advisements and transmitting the one or more instructions to one or more edible material fabricators. 31. The system of claim 1 further comprising: electronic circuitry configured for determining one or more instructions for fabricating one or more edible materials based on the derived one or more cuisine processing advisements and transmitting the one or more instructions to at least one of a kitchen, a break room, a vending area, a restaurant, a mobile platform, a counter-top unit, or a kiosk-style dispensing machine for dispensing to one or more persons. 32. The system of claim 1 wherein the determining one or more requests for dispensing the one or more edible materials including at least one of specification of one or more ingredients or specification of one or more fabrication factors via analysis of the at least one test hypothesis and transmitting the one or more requests to one or more cuisine processors associated with the at least one user includes: determining one or more requests for dispensing the one or more edible materials including at least one of specification of one or more ingredients or specification of one or more fabrication factors via analysis of the at least one test hypothesis and transmitting the one or more requests to at least one kiosk-style dispensing machine associated with the at least one user. 33. The system of claim 1 wherein the determining one or more requests for dispensing the one or more edible materials including at least one of specification of one or more ingredients or specification of one or more fabrication factors via analysis of the at least one test hypothesis and transmitting the one or more requests to one or more cuisine processors associated with the at least one user includes: determining one or more requests for dispensing the one or more edible materials including at least one of specification of one or more ingredients or specification of one or more fabrication factors via analysis of the at least one test hypothesis and transmitting the one or more requests to at least one of a kitchen, a break room, a vending area, a restaurant, a mobile platform or a counter-top unit associated with the at least one user. 34. The system of claim 1 wherein the electronic circuitry configured for obtaining one or more analysis instructions associated with one or more anticipated requirements for one or more edible materials includes: electronic circuitry configured for receiving, from at least one of a user, a service-provider, an organization, a biological information data device, a food fabricator, or a social network, one or more analysis instructions associated with one or more anticipated requirements for one or more edible materials, wherein the one or more analysis instructions include at least one test hypothesis for determining one or more effects of the one or more edible materials on at least one user. 35. The system of claim 1 wherein the analyzing received at least one of physiological or psychological indicators associated with dispensed one or more edible materials including at least determining one or more outcomes for instructing production of the one or more edible materials includes: performing at least one of statistical, probabilistic, or other models on received at least one of physiological or psychological indicators and expressed desires with reference to at least one of past, present, or anticipated edible materials requirements to determine patterns, options, or other desirable outcomes for instructing production of material by at least one edible material fabricator. 36. The system of claim 1 wherein the analyzing received at least one of physiological or psychological indicators associated with dispensed one or more edible materials including at least determining one or more outcomes for instructing production of the one or more edible materials includes: performing at least one of statistical, probabilistic, or other models on received at least one of physiological or psychological indicators and expressed desires with reference to at least one of past, present, or anticipated edible materials requirements to determine patterns, options, or other desirable outcomes for instructing further collection of the at least one of physiological or psychological indicators. 37. The system of claim 1 wherein the analyzing received at least one of physiological or psychological indicators associated with dispensed one or more edible materials including at least determining one or more outcomes for instructing production of the one or more edible materials includes: analyzing received at least one of physiological or psychological indicators associated with dispensed one or more edible materials including at least determining types of edible materials based at least partly on at least one behavioral profile associated with the at least one user including at least one of exercise, sleep quality, or performance levels. 38. The system of claim 1 wherein the analyzing received at least one of physiological or psychological indicators associated with dispensed one or more edible materials including at least determining one or more outcomes for instructing production of the one or more edible materials includes: analyzing received at least one of physiological or psychological indicators associated with dispensed one or more edible materials including at least determining at least one of statistically significant correlations or spikes in probability distributions. 39. The system of claim 1 wherein the analyzing received at least one of physiological or psychological indicators associated with dispensed one or more edible materials including at least determining one or more outcomes for instructing production of the one or more edible materials includes: analyzing received at least one of physiological or psychological indicators associated with dispensed one or more edible materials including at least performing population studies to identify similarities or differences related to lifestyle factors found with impacts on at least one of health, workplace performance, education levels, economic output, or social integrity. 40. The system of claim 1 further comprising: electronic circuitry configured for communicating the derived one or more cuisine processing advisements to at least one of the at least one a user, humans, service-providers, organizations, biological information data devices, food fabricators, food ingredient suppliers, equipment manufacturers, or social networks. 41. The system of claim 1 further comprising: electronic circuitry configured for communicating analysis of the at least one of physiological or psychological indicators associated with dispensed one or more edible materials to at least one of the at least one a user, humans, service-providers, organizations, biological information data devices, food fabricators, food ingredient suppliers, equipment manufacturers, or social networks. 42. A system comprising: means for obtaining one or more analysis instructions associated with one or more anticipated requirements for one or more edible materials, wherein the one or more analysis instructions include at least one test hypothesis for determining one or more effects of the one or more edible materials on at least one user;means for conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials, wherein conducting one or more assessments includes at least; determining one or more information requests for at least one of physiological indicators or psychological indicators associated with the at least one user via analysis of the at least one test hypothesis, transmitting the one or more information requests to one or more biological information data devices associated with the at least one user, and receiving information indicative of the at least one of physiological or psychological indicators from the one or more biological information data devices associated with the at least one user;determining one or more requests for dispensing the one or more edible materials including at least one of specification of one or more ingredients or specification of one or more fabrication factors via analysis of the at least one test hypothesis and transmitting the one or more requests to one or more cuisine processors associated with the at least one user; andanalyzing received at least one of physiological or psychological indicators associated with dispensed one or more edible materials including at least determining one or more outcomes for instructing production of the one or more edible materials; andmeans for deriving one or more cuisine processing advisements based at least partly on analysis of the at least one of physiological or psychological indicators associated with the dispensed one or more edible materials. 43. A system comprising: one or more semiconductor-transistor-based computing devices; andone or more instructions when executed on the one or more semiconductor-transistor-based computing devices cause the one or more semiconductor-transistor-based computing devices to perform obtaining one or more analysis instructions associated with one or more anticipated requirements for one or more edible materials, wherein the one or more analysis instructions include at least one test hypothesis for determining one or more effects of the one or more edible materials on at least one user;conducting one or more assessments for determining the one or more effects of the one or more edible materials on the at least one user over a period of time that produces multiple different combinations of one or more ingredients of the one or more edible materials, wherein conducting one or more assessments includes at least determining one or more information requests for at least one of physiological indicators or psychological indicators associated with the at least one user via analysis of the at least one test hypothesis, transmitting the one or more information requests to one or more biological information data devices associated with the at least one user, and receiving information indicative of the at least one of physiological or psychological indicators from the one or more biological information data devices associated with the at least one user;determining one or more requests for dispensing the one or more edible materials including at least one of specification of one or more ingredients or specification of one or more fabrication factors via analysis of the at least one test hypothesis and transmitting the one or more requests to one or more cuisine processors associated with the at least one user; andanalyzing received at least one of physiological or psychological indicators associated with dispensed one or more edible materials including at least determining one or more outcomes for instructing production of the one or more edible materials;deriving one or more cuisine processing advisements based at least partly on analysis of the at least one of physiological or psychological indicators associated with the dispensed one or more edible materials.