GLUCOSE LEVEL MANAGEMENT BASED ON PROTEIN CONTENT OF MEALS

    公开(公告)号:US20220265177A1

    公开(公告)日:2022-08-25

    申请号:US17180268

    申请日:2021-02-19

    Abstract: Techniques for glucose level management are disclosed. In some examples, the techniques may involve obtaining an estimated protein value for a meal and determining an equivalent carbohydrate value for the meal based on the estimated protein value. In some examples, the techniques may involve obtaining an estimated fat value for a meal and determining, based on the estimated fat value, a glucose absorption rate resulting from consumption of the meal. In some examples, the equivalent carbohydrate value and/or the glucose absorption rate may be used to determine an amount of insulin to deliver to a patient to counteract a glucose level increase caused by consumption of the meal. The techniques may further involve generating an output indicative of the amount of insulin to deliver to the patient to counteract the glucose level increase caused by consumption of the meal.

    GLUCOSE LEVEL MANAGEMENT BASED ON FAT CONTENT OF MEALS

    公开(公告)号:US20220265926A1

    公开(公告)日:2022-08-25

    申请号:US17180309

    申请日:2021-02-19

    Abstract: Techniques for glucose level management are disclosed. In some examples, the techniques may involve obtaining an estimated protein value for a meal and determining an equivalent carbohydrate value for the meal based on the estimated protein value. In some examples, the techniques may involve obtaining an estimated fat value for a meal and determining, based on the estimated fat value, a glucose absorption rate resulting from consumption of the meal. In some examples, the equivalent carbohydrate value and/or the glucose absorption rate may be used to determine an amount of insulin to deliver to a patient to counteract a glucose level increase caused by consumption of the meal. The techniques may further involve generating an output indicative of the amount of insulin to deliver to the patient to counteract the glucose level increase caused by consumption of the meal.

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