TakeTwo is a food marketplace that connects college students to discounted unsold food from nearby restaurants. It aims to reduce the 400 pounds of food waste generated per person annually and the 142 pounds wasted by each college student. The platform provides convenience and savings for students while promoting sustainability for restaurants and the environment. It calculates the potential $2.8 billion market size for food delivery services to college students based on their $65 billion annual spending on food, with 70% on restaurants. TakeTwo positions itself uniquely by targeting college students specifically and providing restaurants customer insights to better time discounts.
An online food ordering system can significantly increase sales for restaurants and food businesses. It allows customers to conveniently order food online, with 22% of people ordering more online. An online ordering system improves productivity, analyzes business data to drive more sales, efficiently manages customers and orders, helps with online promotion, and attracts more customers. For one client, integrating an online ordering system into their existing website improved business by increasing daily food orders within 1-2 months.
The document proposes an online food ordering system that allows customers to order and pay for food from local restaurants via a website or app. It describes the current manual process and issues with it like time wasted traveling to restaurants. The proposed system would streamline the ordering, processing, and delivery workflow through a centralized online platform. It would maintain records of all orders, their status, and deliveries to help restaurants better manage their operations.
This document discusses the development of a computer-based ordering system for restaurants. It aims to create a more convenient ordering process that lessens the workload of waiters. Currently, the Woodbridge Pizza Parlor uses a manual ordering system that is slow and prone to errors. The proposed system would allow customers to select their order from a touchscreen menu at their table. Their order would then be sent to the counter for processing. This is hoped to provide an easier customer experience compared to the current manual process.
This document provides an overview of a project to develop an order processing system for SNQS International Socks Pvt. Ltd. It includes an abstract, introduction on the company profile and existing manual system, objectives of developing a new computerized system, and an outline of the system development life cycle phases to be followed, including planning, analysis, design, implementation and support. The proposed system aims to automate the order processing functions currently done manually to improve efficiency.
The document describes a customer ordering system for a restaurant that aims to address problems with the current manual ordering process. It seeks to develop an online ordering and reservation system to allow customers to view menus and place orders online, which would streamline the ordering process for waiters and kitchen staff. The objectives are to develop online and mobile ordering interfaces, provide online menu information, increase sales and productivity, and analyze purchase history and pricing to increase profitability. The project will implement a system development lifecycle approach including planning, analysis, design, and implementation phases to design and build the new customer ordering system.
This document outlines a student team project to develop a mobile application called "Eat 'n' Treat" to automate the food ordering process at canteens. The application will allow users to register, view menus, place food orders, and pay for orders online or via the app. Key features will include voice ordering, food image recognition, order status updates, and a "Don't Know What to Eat" recommendation feature. The team provides details on problems addressed, requirements, timelines, feasibility analysis, and technical aspects of the project.
TakeTwo is a food marketplace that connects college students to discounted unsold food from nearby restaurants. It aims to reduce the 400 pounds of food waste generated per person annually and the 142 pounds wasted by each college student. The platform provides convenience and savings for students while promoting sustainability for restaurants and the environment. It calculates the potential $2.8 billion market size for food delivery services to college students based on their $65 billion annual spending on food, with 70% on restaurants. TakeTwo positions itself uniquely by targeting college students specifically and providing restaurants customer insights to better time discounts.
An online food ordering system can significantly increase sales for restaurants and food businesses. It allows customers to conveniently order food online, with 22% of people ordering more online. An online ordering system improves productivity, analyzes business data to drive more sales, efficiently manages customers and orders, helps with online promotion, and attracts more customers. For one client, integrating an online ordering system into their existing website improved business by increasing daily food orders within 1-2 months.
The document proposes an online food ordering system that allows customers to order and pay for food from local restaurants via a website or app. It describes the current manual process and issues with it like time wasted traveling to restaurants. The proposed system would streamline the ordering, processing, and delivery workflow through a centralized online platform. It would maintain records of all orders, their status, and deliveries to help restaurants better manage their operations.
This document discusses the development of a computer-based ordering system for restaurants. It aims to create a more convenient ordering process that lessens the workload of waiters. Currently, the Woodbridge Pizza Parlor uses a manual ordering system that is slow and prone to errors. The proposed system would allow customers to select their order from a touchscreen menu at their table. Their order would then be sent to the counter for processing. This is hoped to provide an easier customer experience compared to the current manual process.
This document provides an overview of a project to develop an order processing system for SNQS International Socks Pvt. Ltd. It includes an abstract, introduction on the company profile and existing manual system, objectives of developing a new computerized system, and an outline of the system development life cycle phases to be followed, including planning, analysis, design, implementation and support. The proposed system aims to automate the order processing functions currently done manually to improve efficiency.
The document describes a customer ordering system for a restaurant that aims to address problems with the current manual ordering process. It seeks to develop an online ordering and reservation system to allow customers to view menus and place orders online, which would streamline the ordering process for waiters and kitchen staff. The objectives are to develop online and mobile ordering interfaces, provide online menu information, increase sales and productivity, and analyze purchase history and pricing to increase profitability. The project will implement a system development lifecycle approach including planning, analysis, design, and implementation phases to design and build the new customer ordering system.
This document outlines a student team project to develop a mobile application called "Eat 'n' Treat" to automate the food ordering process at canteens. The application will allow users to register, view menus, place food orders, and pay for orders online or via the app. Key features will include voice ordering, food image recognition, order status updates, and a "Don't Know What to Eat" recommendation feature. The team provides details on problems addressed, requirements, timelines, feasibility analysis, and technical aspects of the project.
We would like to tell you about NutriSTEP®. This work has been led by dietitian researchers from the Sudbury & District Health Unit Public Health, Research, Education & Development (PHRED) program, NRC and the University of Guelph, Dr Heather Keller and Dr Janis Randall Simpson.
As of spring 2007, NutriSTEP® has been a program of the Nutrition Resource Centre of the Ontario Public Health Association.
NutriSTEP® is of interest to a number of programs and agencies that service young children and their families.
Implementing NutriSTEP® in Ontario - Success Stories, Lessons Learned and Nex...Nutrition Resource Centre
This presentation will briefly cover what is nutrition screening and the ethical issues around screening for nutritional risk in young children.
In addition to this brief introduction, we will have a number of dietitians present the implementation and evaluation of NutriSTEP in their communities as well as in other communities using similar models. A brief summary of the provincial process evaluation results will be reviewed and then we will wrap up with some of the other activities and next steps in the NutriSTEP Program. We will conclude with a 20-30 minute discussion period for a Q&A Period.
The NutriSTEP questionnaire targets The child’s parent or primary caregiver—the person who is most knowledgeable about the child’s eating and other health habits.
It is a paper and pencil questionnaire with 17 questions covering the four constructs of nutrition risk for this age group. These are:
Physical growth and weight concerns
Food and fluid intake
Physical activity and screen time
Factors affecting food intake (food security; and the psychosocial feeding environment)
This document proposes the S-MArT Buddy, a technology that attaches a LCD device and handheld scanner to supermarket trolleys. The scanner provides food content information for each item scanned to help users make healthier choices and raise awareness of unhealthy eating trends that can lead to issues like colon cancer. It targets primary grocery shoppers in Singapore and aims to empower them to distinguish between healthy and junk food products through interactive displays on the trolley like a "Healthy/Junk Meter" and "Food Breakdown Table" that show nutrition information. Users can also create family profiles to get more personalized recommendations.
The document presents the findings of a market research study conducted to assess the feasibility of opening a Domino's Pizza outlet at IIT Kanpur campus. The study used qualitative and quantitative methods including interviews, focus groups and a survey of 75 students. Key findings were that most students were satisfied with current food options but 68% felt another outlet was needed. Taste, hygiene and variety were most important factors. Over 60% spent more than Rs. 16 daily on food and most felt Domino's prices would be reasonable. The expected market share for Domino's was 14.5% with an estimated first year revenue of Rs. 7425. The report recommended opening an outlet at the shopping center or academic area.
"OptiFood - Future Approach to Improve Nutrition Programme Planning and Policy Decisions in SE Asia" from the Regional Conference on Micronutrient Fortification of Foods 2013 (10 ~ 11 October 2013 in Bangkok, Thailand)
Simple Tricks to Reduce Waste and Increase Veggie & Fruit Consumption in the ...Katherine Baildon
David Just, an associate professor from Cornell University, presented on using behavioral economics to improve school lunch choices and reduce waste. He discussed how nudges like moving healthier options like salad bars closer to cash registers and using social norms increased veggie and fruit consumption. A study found that schools using Smarter Lunchrooms nudges reduced waste by 40% compared to controls. Small, inexpensive changes to lunch lines can subtly influence kids to form healthier habits by making better choices seem like their own decision.
The National School Lunch Program (NSLP) provides funding for schools to offer low-cost or free lunches to students based on their household income status. Schools must meet federal nutritional guidelines for meals which include offering balanced meals with fruits/vegetables, whole grains and proteins. Implementing the NSLP at Lolita Charter would provide benefits like reimbursing the school for healthy meals served, reducing food insecurity, and educating students on nutrition. A sample menu was provided showing balanced weekly lunch options.
This document analyzes the dining options available to students at San Diego State University. It finds that while SDSU has many dining establishments on campus, they may not adequately meet the needs of all students, such as those following vegetarian, vegan or gluten-free diets. The research aims to understand students' dining preferences and spending habits through an online survey in order to provide recommendations to SDSU on how its on-campus options could better serve students' nutritional needs and attract more consumer traffic. Secondary data shows growing markets for healthier food alternatives and spending on campus dining.
This document presents a diet recommendation system called MyDietDiary. The system uses machine learning algorithms like k-means and random forest to analyze a user's nutritional intake and recommend a customized diet plan. It collects data on users' health, lifestyle, and food choices to track their body mass index and recommend appropriate meals. The system works by clustering food items based on their nutritional values, classifying foods into meals, and generating diet recommendations tailored to each user's goals and preferences. It allows users to select recommended food items and tracks their daily calorie and macronutrient intake on a dashboard for monitoring their progress. The system aims to help users improve their health and diet through individualized recommendations based on analyzing their profile and
Education and Management of Diabetics: A patient outcome/education driven ses...Dalia A. Hamdy
The document discusses effective approaches for educating diabetic patients, including the role of the pharmaceutical care practitioner and implementing structured patient communication skills. It emphasizes assessing patients, creating care plans, and follow-up evaluations. Specific skills discussed include active listening, asking questions, providing feedback, and conveying information to patients. Foot care recommendations and creating a hypoglycemia card for patients are provided as examples of diabetes self-care education.
Pedagogy of encouragement, eas, & bfpteganjones31
The document describes the PASS program at Fresno City College, which provides tutoring and supplemental instruction for English, ESL, linguistics, and literature classes. It discusses the Brain Food Project implemented within PASS to address issues like food insecurity and lack of belonging experienced by many students. Through the Brain Food Project, PASS provides food, school supplies, and a welcoming environment. This has increased tutoring attendance from 26% to 85% and improved academic outcomes, especially for disproportionately impacted groups. Evaluation found the Brain Food Project reduces stigma around seeking help and creates a supportive community. The program has received several awards and the presenter encourages others to become certified to implement it.
The instructional module aims to promote healthy eating and living habits. It will present information in a multimedia format and apply the ADDIE model. The goals are for children to make better nutritional choices with food and stick to an exercise plan. The target learners are children ages 3-14. The module will introduce the food pyramid and its components, discuss each food group, and have the children analyze their current diets and create healthier food logs applying what they learned.
The document discusses a survey conducted to understand declining cereal sales and changing consumer preferences. 83 respondents participated in an online survey examining breakfast consumption habits, cereal perceptions and attitudes towards health. Results found that consumers prefer portable, convenient breakfast options and are seeking more natural, healthy choices. This represents an opportunity for Kellogg's to introduce new gluten-free and dairy-free cereal products with improved ingredients and nutritional value to attract increasingly health-conscious consumers.
This document outlines a research study on factors that influence customers' selection of fast food outlets in Tamilnadu, India. It describes the problem, approach, research design, data collection process, and conclusions. An online survey was conducted asking questions about brand, ambience, and food quality factors. The results showed that quality of food served and cuisine were primary preferences over other factors like value, quantity, or appearance. Variety in cuisines, offers, timely delivery, and polite staff positively influence brands. Membership cards and lighting/seating arrangements did not impact choices.
Our service aims to provide students with a healthier alternative to junk food and takeaways through convenient vending machines. Research shows that the university lifestyle often leads students to consume more fast food due to irregular schedules and lack of time to cook. The vending machines will stock local, healthy foods made by student employees to offer students a nutritious option at any hour. This service benefits students, student employees, the university, and local farmers. There is potential to expand the service to other universities and businesses.
This document provides a marketing plan for a new healthy food delivery app called Healthalicious. It begins with an executive summary of the market opportunity in healthy eating and food delivery in India. It then outlines the company's goals and strategy, which include targeting students, families, fitness enthusiasts and professionals. Key tactics discussed include developing a premium app with meal planning features, partnering with gyms and student housing, and positioning the brand as a healthy solution for all hunger needs. An implementation plan describes the organizational structure, business processes, and phased rollout approach across multiple Indian cities.
The document discusses a study that aims to evaluate whether providing nutrition information and traffic light labeling on workplace canteen menus influences employees' food choices. In the baseline assessment, 53% of participants selected the food they intended, with 37.5% choosing less healthy options instead. Common reasons for food selection included naturalness, price, and convenience. In the intervention, 68% chose their intended food, with half selecting healthier options instead of less healthy ones. Most participants noticed the nutrition info and labels, and said it influenced their choice. The results suggest nutrition labeling may nudge employees towards healthier decisions.
- A Wisconsin Farm to School evaluation assessed the impact of farm to school programming on student outcomes from 2010-2011 and 2013-2014.
- Results showed that farm to school programming improved student knowledge of nutrition, attitudes toward fruits and vegetables, and increased exposure and consumption of fruits and vegetables, especially for students starting with poorer diets.
- Key stakeholders like school food service directors and farmers reported feasibility challenges but were psychologically engaged, which may help long-term program sustainability.
Megan McDermett is a dietetic intern at IUPUI who graduated from the University of Georgia with a degree in Family and Consumer Sciences. As part of her internship, she is completing a community nutrition rotation with the IUPUI Office of Health and Wellness Promotion. Her goals are to provide nutrition information to the IUPUI community, lay the groundwork for hiring a full-time registered dietitian, and gain experience in her career field. She plans to develop various nutrition education materials and programs, including training peer educators and creating an "Ask the Dietitian" page.
Driving Business Innovation: Latest Generative AI Advancements & Success StorySafe Software
Are you ready to revolutionize how you handle data? Join us for a webinar where we’ll bring you up to speed with the latest advancements in Generative AI technology and discover how leveraging FME with tools from giants like Google Gemini, Amazon, and Microsoft OpenAI can supercharge your workflow efficiency.
During the hour, we’ll take you through:
Guest Speaker Segment with Hannah Barrington: Dive into the world of dynamic real estate marketing with Hannah, the Marketing Manager at Workspace Group. Hear firsthand how their team generates engaging descriptions for thousands of office units by integrating diverse data sources—from PDF floorplans to web pages—using FME transformers, like OpenAIVisionConnector and AnthropicVisionConnector. This use case will show you how GenAI can streamline content creation for marketing across the board.
Ollama Use Case: Learn how Scenario Specialist Dmitri Bagh has utilized Ollama within FME to input data, create custom models, and enhance security protocols. This segment will include demos to illustrate the full capabilities of FME in AI-driven processes.
Custom AI Models: Discover how to leverage FME to build personalized AI models using your data. Whether it’s populating a model with local data for added security or integrating public AI tools, find out how FME facilitates a versatile and secure approach to AI.
We’ll wrap up with a live Q&A session where you can engage with our experts on your specific use cases, and learn more about optimizing your data workflows with AI.
This webinar is ideal for professionals seeking to harness the power of AI within their data management systems while ensuring high levels of customization and security. Whether you're a novice or an expert, gain actionable insights and strategies to elevate your data processes. Join us to see how FME and AI can revolutionize how you work with data!
We would like to tell you about NutriSTEP®. This work has been led by dietitian researchers from the Sudbury & District Health Unit Public Health, Research, Education & Development (PHRED) program, NRC and the University of Guelph, Dr Heather Keller and Dr Janis Randall Simpson.
As of spring 2007, NutriSTEP® has been a program of the Nutrition Resource Centre of the Ontario Public Health Association.
NutriSTEP® is of interest to a number of programs and agencies that service young children and their families.
Implementing NutriSTEP® in Ontario - Success Stories, Lessons Learned and Nex...Nutrition Resource Centre
This presentation will briefly cover what is nutrition screening and the ethical issues around screening for nutritional risk in young children.
In addition to this brief introduction, we will have a number of dietitians present the implementation and evaluation of NutriSTEP in their communities as well as in other communities using similar models. A brief summary of the provincial process evaluation results will be reviewed and then we will wrap up with some of the other activities and next steps in the NutriSTEP Program. We will conclude with a 20-30 minute discussion period for a Q&A Period.
The NutriSTEP questionnaire targets The child’s parent or primary caregiver—the person who is most knowledgeable about the child’s eating and other health habits.
It is a paper and pencil questionnaire with 17 questions covering the four constructs of nutrition risk for this age group. These are:
Physical growth and weight concerns
Food and fluid intake
Physical activity and screen time
Factors affecting food intake (food security; and the psychosocial feeding environment)
This document proposes the S-MArT Buddy, a technology that attaches a LCD device and handheld scanner to supermarket trolleys. The scanner provides food content information for each item scanned to help users make healthier choices and raise awareness of unhealthy eating trends that can lead to issues like colon cancer. It targets primary grocery shoppers in Singapore and aims to empower them to distinguish between healthy and junk food products through interactive displays on the trolley like a "Healthy/Junk Meter" and "Food Breakdown Table" that show nutrition information. Users can also create family profiles to get more personalized recommendations.
The document presents the findings of a market research study conducted to assess the feasibility of opening a Domino's Pizza outlet at IIT Kanpur campus. The study used qualitative and quantitative methods including interviews, focus groups and a survey of 75 students. Key findings were that most students were satisfied with current food options but 68% felt another outlet was needed. Taste, hygiene and variety were most important factors. Over 60% spent more than Rs. 16 daily on food and most felt Domino's prices would be reasonable. The expected market share for Domino's was 14.5% with an estimated first year revenue of Rs. 7425. The report recommended opening an outlet at the shopping center or academic area.
"OptiFood - Future Approach to Improve Nutrition Programme Planning and Policy Decisions in SE Asia" from the Regional Conference on Micronutrient Fortification of Foods 2013 (10 ~ 11 October 2013 in Bangkok, Thailand)
Simple Tricks to Reduce Waste and Increase Veggie & Fruit Consumption in the ...Katherine Baildon
David Just, an associate professor from Cornell University, presented on using behavioral economics to improve school lunch choices and reduce waste. He discussed how nudges like moving healthier options like salad bars closer to cash registers and using social norms increased veggie and fruit consumption. A study found that schools using Smarter Lunchrooms nudges reduced waste by 40% compared to controls. Small, inexpensive changes to lunch lines can subtly influence kids to form healthier habits by making better choices seem like their own decision.
The National School Lunch Program (NSLP) provides funding for schools to offer low-cost or free lunches to students based on their household income status. Schools must meet federal nutritional guidelines for meals which include offering balanced meals with fruits/vegetables, whole grains and proteins. Implementing the NSLP at Lolita Charter would provide benefits like reimbursing the school for healthy meals served, reducing food insecurity, and educating students on nutrition. A sample menu was provided showing balanced weekly lunch options.
This document analyzes the dining options available to students at San Diego State University. It finds that while SDSU has many dining establishments on campus, they may not adequately meet the needs of all students, such as those following vegetarian, vegan or gluten-free diets. The research aims to understand students' dining preferences and spending habits through an online survey in order to provide recommendations to SDSU on how its on-campus options could better serve students' nutritional needs and attract more consumer traffic. Secondary data shows growing markets for healthier food alternatives and spending on campus dining.
This document presents a diet recommendation system called MyDietDiary. The system uses machine learning algorithms like k-means and random forest to analyze a user's nutritional intake and recommend a customized diet plan. It collects data on users' health, lifestyle, and food choices to track their body mass index and recommend appropriate meals. The system works by clustering food items based on their nutritional values, classifying foods into meals, and generating diet recommendations tailored to each user's goals and preferences. It allows users to select recommended food items and tracks their daily calorie and macronutrient intake on a dashboard for monitoring their progress. The system aims to help users improve their health and diet through individualized recommendations based on analyzing their profile and
Education and Management of Diabetics: A patient outcome/education driven ses...Dalia A. Hamdy
The document discusses effective approaches for educating diabetic patients, including the role of the pharmaceutical care practitioner and implementing structured patient communication skills. It emphasizes assessing patients, creating care plans, and follow-up evaluations. Specific skills discussed include active listening, asking questions, providing feedback, and conveying information to patients. Foot care recommendations and creating a hypoglycemia card for patients are provided as examples of diabetes self-care education.
Pedagogy of encouragement, eas, & bfpteganjones31
The document describes the PASS program at Fresno City College, which provides tutoring and supplemental instruction for English, ESL, linguistics, and literature classes. It discusses the Brain Food Project implemented within PASS to address issues like food insecurity and lack of belonging experienced by many students. Through the Brain Food Project, PASS provides food, school supplies, and a welcoming environment. This has increased tutoring attendance from 26% to 85% and improved academic outcomes, especially for disproportionately impacted groups. Evaluation found the Brain Food Project reduces stigma around seeking help and creates a supportive community. The program has received several awards and the presenter encourages others to become certified to implement it.
The instructional module aims to promote healthy eating and living habits. It will present information in a multimedia format and apply the ADDIE model. The goals are for children to make better nutritional choices with food and stick to an exercise plan. The target learners are children ages 3-14. The module will introduce the food pyramid and its components, discuss each food group, and have the children analyze their current diets and create healthier food logs applying what they learned.
The document discusses a survey conducted to understand declining cereal sales and changing consumer preferences. 83 respondents participated in an online survey examining breakfast consumption habits, cereal perceptions and attitudes towards health. Results found that consumers prefer portable, convenient breakfast options and are seeking more natural, healthy choices. This represents an opportunity for Kellogg's to introduce new gluten-free and dairy-free cereal products with improved ingredients and nutritional value to attract increasingly health-conscious consumers.
This document outlines a research study on factors that influence customers' selection of fast food outlets in Tamilnadu, India. It describes the problem, approach, research design, data collection process, and conclusions. An online survey was conducted asking questions about brand, ambience, and food quality factors. The results showed that quality of food served and cuisine were primary preferences over other factors like value, quantity, or appearance. Variety in cuisines, offers, timely delivery, and polite staff positively influence brands. Membership cards and lighting/seating arrangements did not impact choices.
Our service aims to provide students with a healthier alternative to junk food and takeaways through convenient vending machines. Research shows that the university lifestyle often leads students to consume more fast food due to irregular schedules and lack of time to cook. The vending machines will stock local, healthy foods made by student employees to offer students a nutritious option at any hour. This service benefits students, student employees, the university, and local farmers. There is potential to expand the service to other universities and businesses.
This document provides a marketing plan for a new healthy food delivery app called Healthalicious. It begins with an executive summary of the market opportunity in healthy eating and food delivery in India. It then outlines the company's goals and strategy, which include targeting students, families, fitness enthusiasts and professionals. Key tactics discussed include developing a premium app with meal planning features, partnering with gyms and student housing, and positioning the brand as a healthy solution for all hunger needs. An implementation plan describes the organizational structure, business processes, and phased rollout approach across multiple Indian cities.
The document discusses a study that aims to evaluate whether providing nutrition information and traffic light labeling on workplace canteen menus influences employees' food choices. In the baseline assessment, 53% of participants selected the food they intended, with 37.5% choosing less healthy options instead. Common reasons for food selection included naturalness, price, and convenience. In the intervention, 68% chose their intended food, with half selecting healthier options instead of less healthy ones. Most participants noticed the nutrition info and labels, and said it influenced their choice. The results suggest nutrition labeling may nudge employees towards healthier decisions.
- A Wisconsin Farm to School evaluation assessed the impact of farm to school programming on student outcomes from 2010-2011 and 2013-2014.
- Results showed that farm to school programming improved student knowledge of nutrition, attitudes toward fruits and vegetables, and increased exposure and consumption of fruits and vegetables, especially for students starting with poorer diets.
- Key stakeholders like school food service directors and farmers reported feasibility challenges but were psychologically engaged, which may help long-term program sustainability.
Megan McDermett is a dietetic intern at IUPUI who graduated from the University of Georgia with a degree in Family and Consumer Sciences. As part of her internship, she is completing a community nutrition rotation with the IUPUI Office of Health and Wellness Promotion. Her goals are to provide nutrition information to the IUPUI community, lay the groundwork for hiring a full-time registered dietitian, and gain experience in her career field. She plans to develop various nutrition education materials and programs, including training peer educators and creating an "Ask the Dietitian" page.
Driving Business Innovation: Latest Generative AI Advancements & Success StorySafe Software
Are you ready to revolutionize how you handle data? Join us for a webinar where we’ll bring you up to speed with the latest advancements in Generative AI technology and discover how leveraging FME with tools from giants like Google Gemini, Amazon, and Microsoft OpenAI can supercharge your workflow efficiency.
During the hour, we’ll take you through:
Guest Speaker Segment with Hannah Barrington: Dive into the world of dynamic real estate marketing with Hannah, the Marketing Manager at Workspace Group. Hear firsthand how their team generates engaging descriptions for thousands of office units by integrating diverse data sources—from PDF floorplans to web pages—using FME transformers, like OpenAIVisionConnector and AnthropicVisionConnector. This use case will show you how GenAI can streamline content creation for marketing across the board.
Ollama Use Case: Learn how Scenario Specialist Dmitri Bagh has utilized Ollama within FME to input data, create custom models, and enhance security protocols. This segment will include demos to illustrate the full capabilities of FME in AI-driven processes.
Custom AI Models: Discover how to leverage FME to build personalized AI models using your data. Whether it’s populating a model with local data for added security or integrating public AI tools, find out how FME facilitates a versatile and secure approach to AI.
We’ll wrap up with a live Q&A session where you can engage with our experts on your specific use cases, and learn more about optimizing your data workflows with AI.
This webinar is ideal for professionals seeking to harness the power of AI within their data management systems while ensuring high levels of customization and security. Whether you're a novice or an expert, gain actionable insights and strategies to elevate your data processes. Join us to see how FME and AI can revolutionize how you work with data!
AppSec PNW: Android and iOS Application Security with MobSFAjin Abraham
Mobile Security Framework - MobSF is a free and open source automated mobile application security testing environment designed to help security engineers, researchers, developers, and penetration testers to identify security vulnerabilities, malicious behaviours and privacy concerns in mobile applications using static and dynamic analysis. It supports all the popular mobile application binaries and source code formats built for Android and iOS devices. In addition to automated security assessment, it also offers an interactive testing environment to build and execute scenario based test/fuzz cases against the application.
This talk covers:
Using MobSF for static analysis of mobile applications.
Interactive dynamic security assessment of Android and iOS applications.
Solving Mobile app CTF challenges.
Reverse engineering and runtime analysis of Mobile malware.
How to shift left and integrate MobSF/mobsfscan SAST and DAST in your build pipeline.
Essentials of Automations: Exploring Attributes & Automation ParametersSafe Software
Building automations in FME Flow can save time, money, and help businesses scale by eliminating data silos and providing data to stakeholders in real-time. One essential component to orchestrating complex automations is the use of attributes & automation parameters (both formerly known as “keys”). In fact, it’s unlikely you’ll ever build an Automation without using these components, but what exactly are they?
Attributes & automation parameters enable the automation author to pass data values from one automation component to the next. During this webinar, our FME Flow Specialists will cover leveraging the three types of these output attributes & parameters in FME Flow: Event, Custom, and Automation. As a bonus, they’ll also be making use of the Split-Merge Block functionality.
You’ll leave this webinar with a better understanding of how to maximize the potential of automations by making use of attributes & automation parameters, with the ultimate goal of setting your enterprise integration workflows up on autopilot.
Generating privacy-protected synthetic data using Secludy and MilvusZilliz
During this demo, the founders of Secludy will demonstrate how their system utilizes Milvus to store and manipulate embeddings for generating privacy-protected synthetic data. Their approach not only maintains the confidentiality of the original data but also enhances the utility and scalability of LLMs under privacy constraints. Attendees, including machine learning engineers, data scientists, and data managers, will witness first-hand how Secludy's integration with Milvus empowers organizations to harness the power of LLMs securely and efficiently.
Have you ever been confused by the myriad of choices offered by AWS for hosting a website or an API?
Lambda, Elastic Beanstalk, Lightsail, Amplify, S3 (and more!) can each host websites + APIs. But which one should we choose?
Which one is cheapest? Which one is fastest? Which one will scale to meet our needs?
Join me in this session as we dive into each AWS hosting service to determine which one is best for your scenario and explain why!
Freshworks Rethinks NoSQL for Rapid Scaling & Cost-EfficiencyScyllaDB
Freshworks creates AI-boosted business software that helps employees work more efficiently and effectively. Managing data across multiple RDBMS and NoSQL databases was already a challenge at their current scale. To prepare for 10X growth, they knew it was time to rethink their database strategy. Learn how they architected a solution that would simplify scaling while keeping costs under control.
Ivanti’s Patch Tuesday breakdown goes beyond patching your applications and brings you the intelligence and guidance needed to prioritize where to focus your attention first. Catch early analysis on our Ivanti blog, then join industry expert Chris Goettl for the Patch Tuesday Webinar Event. There we’ll do a deep dive into each of the bulletins and give guidance on the risks associated with the newly-identified vulnerabilities.
HCL Notes und Domino Lizenzkostenreduzierung in der Welt von DLAUpanagenda
Webinar Recording: https://www.panagenda.com/webinars/hcl-notes-und-domino-lizenzkostenreduzierung-in-der-welt-von-dlau/
DLAU und die Lizenzen nach dem CCB- und CCX-Modell sind für viele in der HCL-Community seit letztem Jahr ein heißes Thema. Als Notes- oder Domino-Kunde haben Sie vielleicht mit unerwartet hohen Benutzerzahlen und Lizenzgebühren zu kämpfen. Sie fragen sich vielleicht, wie diese neue Art der Lizenzierung funktioniert und welchen Nutzen sie Ihnen bringt. Vor allem wollen Sie sicherlich Ihr Budget einhalten und Kosten sparen, wo immer möglich. Das verstehen wir und wir möchten Ihnen dabei helfen!
Wir erklären Ihnen, wie Sie häufige Konfigurationsprobleme lösen können, die dazu führen können, dass mehr Benutzer gezählt werden als nötig, und wie Sie überflüssige oder ungenutzte Konten identifizieren und entfernen können, um Geld zu sparen. Es gibt auch einige Ansätze, die zu unnötigen Ausgaben führen können, z. B. wenn ein Personendokument anstelle eines Mail-Ins für geteilte Mailboxen verwendet wird. Wir zeigen Ihnen solche Fälle und deren Lösungen. Und natürlich erklären wir Ihnen das neue Lizenzmodell.
Nehmen Sie an diesem Webinar teil, bei dem HCL-Ambassador Marc Thomas und Gastredner Franz Walder Ihnen diese neue Welt näherbringen. Es vermittelt Ihnen die Tools und das Know-how, um den Überblick zu bewahren. Sie werden in der Lage sein, Ihre Kosten durch eine optimierte Domino-Konfiguration zu reduzieren und auch in Zukunft gering zu halten.
Diese Themen werden behandelt
- Reduzierung der Lizenzkosten durch Auffinden und Beheben von Fehlkonfigurationen und überflüssigen Konten
- Wie funktionieren CCB- und CCX-Lizenzen wirklich?
- Verstehen des DLAU-Tools und wie man es am besten nutzt
- Tipps für häufige Problembereiche, wie z. B. Team-Postfächer, Funktions-/Testbenutzer usw.
- Praxisbeispiele und Best Practices zum sofortigen Umsetzen
Programming Foundation Models with DSPy - Meetup SlidesZilliz
Prompting language models is hard, while programming language models is easy. In this talk, I will discuss the state-of-the-art framework DSPy for programming foundation models with its powerful optimizers and runtime constraint system.
zkStudyClub - LatticeFold: A Lattice-based Folding Scheme and its Application...Alex Pruden
Folding is a recent technique for building efficient recursive SNARKs. Several elegant folding protocols have been proposed, such as Nova, Supernova, Hypernova, Protostar, and others. However, all of them rely on an additively homomorphic commitment scheme based on discrete log, and are therefore not post-quantum secure. In this work we present LatticeFold, the first lattice-based folding protocol based on the Module SIS problem. This folding protocol naturally leads to an efficient recursive lattice-based SNARK and an efficient PCD scheme. LatticeFold supports folding low-degree relations, such as R1CS, as well as high-degree relations, such as CCS. The key challenge is to construct a secure folding protocol that works with the Ajtai commitment scheme. The difficulty, is ensuring that extracted witnesses are low norm through many rounds of folding. We present a novel technique using the sumcheck protocol to ensure that extracted witnesses are always low norm no matter how many rounds of folding are used. Our evaluation of the final proof system suggests that it is as performant as Hypernova, while providing post-quantum security.
Paper Link: https://eprint.iacr.org/2024/257
Conversational agents, or chatbots, are increasingly used to access all sorts of services using natural language. While open-domain chatbots - like ChatGPT - can converse on any topic, task-oriented chatbots - the focus of this paper - are designed for specific tasks, like booking a flight, obtaining customer support, or setting an appointment. Like any other software, task-oriented chatbots need to be properly tested, usually by defining and executing test scenarios (i.e., sequences of user-chatbot interactions). However, there is currently a lack of methods to quantify the completeness and strength of such test scenarios, which can lead to low-quality tests, and hence to buggy chatbots.
To fill this gap, we propose adapting mutation testing (MuT) for task-oriented chatbots. To this end, we introduce a set of mutation operators that emulate faults in chatbot designs, an architecture that enables MuT on chatbots built using heterogeneous technologies, and a practical realisation as an Eclipse plugin. Moreover, we evaluate the applicability, effectiveness and efficiency of our approach on open-source chatbots, with promising results.
Dandelion Hashtable: beyond billion requests per second on a commodity serverAntonios Katsarakis
This slide deck presents DLHT, a concurrent in-memory hashtable. Despite efforts to optimize hashtables, that go as far as sacrificing core functionality, state-of-the-art designs still incur multiple memory accesses per request and block request processing in three cases. First, most hashtables block while waiting for data to be retrieved from memory. Second, open-addressing designs, which represent the current state-of-the-art, either cannot free index slots on deletes or must block all requests to do so. Third, index resizes block every request until all objects are copied to the new index. Defying folklore wisdom, DLHT forgoes open-addressing and adopts a fully-featured and memory-aware closed-addressing design based on bounded cache-line-chaining. This design offers lock-free index operations and deletes that free slots instantly, (2) completes most requests with a single memory access, (3) utilizes software prefetching to hide memory latencies, and (4) employs a novel non-blocking and parallel resizing. In a commodity server and a memory-resident workload, DLHT surpasses 1.6B requests per second and provides 3.5x (12x) the throughput of the state-of-the-art closed-addressing (open-addressing) resizable hashtable on Gets (Deletes).
For the full video of this presentation, please visit: https://www.edge-ai-vision.com/2024/06/how-axelera-ai-uses-digital-compute-in-memory-to-deliver-fast-and-energy-efficient-computer-vision-a-presentation-from-axelera-ai/
Bram Verhoef, Head of Machine Learning at Axelera AI, presents the “How Axelera AI Uses Digital Compute-in-memory to Deliver Fast and Energy-efficient Computer Vision” tutorial at the May 2024 Embedded Vision Summit.
As artificial intelligence inference transitions from cloud environments to edge locations, computer vision applications achieve heightened responsiveness, reliability and privacy. This migration, however, introduces the challenge of operating within the stringent confines of resource constraints typical at the edge, including small form factors, low energy budgets and diminished memory and computational capacities. Axelera AI addresses these challenges through an innovative approach of performing digital computations within memory itself. This technique facilitates the realization of high-performance, energy-efficient and cost-effective computer vision capabilities at the thin and thick edge, extending the frontier of what is achievable with current technologies.
In this presentation, Verhoef unveils his company’s pioneering chip technology and demonstrates its capacity to deliver exceptional frames-per-second performance across a range of standard computer vision networks typical of applications in security, surveillance and the industrial sector. This shows that advanced computer vision can be accessible and efficient, even at the very edge of our technological ecosystem.
2. INTRODUCTION eFood An electronic kiosk food ordering system which uses the food pyramid (FP) as a guide in ordering meals in school Context 8 tertiary institutions: NP, NYP, RP, SP, TP, NUS, NTU, SMU Target group: Tertiary students aged 16 – 25 years old Goals To increase awareness of FP guidelines To be able to apply FP guidelines when making eating decisions To cultivate habit of eating healthily
5. PROBLEM STATEMENT Tertiary students are not choosing their meals according to the food pyramid guidelines in school.
6. EXISTING TECHNOLOGY Balance Pass (Canada) Portable nutritional feedback device Tertiary students in University Wireless Network Issues - female-centric design Self-kiosk (Singapore) Self-ordering and payment device Widely available in local tertiary institutions
11. MAIN CONCEPT Provide a list of stalls available in the canteen (i.e. The Deck) Provide feedback on diet Recommend healthy meals
12. MAIN CONCEPT Generate a list of food based on the no. of servings selected previously Ranging from most to least healthy Increase awareness of FP guidelines Ability to apply FP guidelines in making eating decisions
13. IMPROVISED PROTOTYPE Improvised Prototype Design 1st Prototype Design For stalls from Yong Tau Foo, Mixed rice. For stalls from Japanese, Noodle.
14. CONCLUSION Strengths To be able to apply the FP guidelines when purchasing meals Better meal planning and management Ease of data collection (dietary habits) for further research use / relevant authorities (HPB) Reduce manpower Limitations Cannot track the actual amount of food consumed by students System only tracks students’ eating patterns in school compounds
Editor's Notes
Let me start off by giving you a brief idea of our product, eFood. It is basically a smart food ordering device which incorporates food pyramid guideline thereby allowing tertiary students to make healthier eating decisions in school. The context set for eFood includes all 8 tertiary institutions in Singapore as that is where we can find the most population for our targeted group, that is tertiary students aged 16- 25. Our primary goal aims to increase the awareness of FP guidelines, and more importantly to allow them to be able to apply these FP guidelines when making eating decisions, and ideally the ability to cultivate the habit of healthy eating in their lives.what is your product,etc - try to think of it as you want to make an add (poster type) for your product - how would best describe it in one sentence (it does not have to be a catchy phrase but to contain an essence of your product - and then give some more explanation - how and/or why is going to "change customers life forever" type of explanation (like every add would do :D)
Moving on to PACT, our group has decided to present using comic strips as seen on the screen. The first dimension, people. As you can see our targeted group are tertiary students, aged 16-25, IT savy, mostly in groups, tight schedules, and have the habit of pacing up and down the canteen to decide on what to eat and have at least one snack or meal in school on most days. Informal interview with some students also revealed that many, not all, actually do know about the food pyramid guidelines. Now do note that many of the characteristics that we observed do not only apply to tertiary students but to many other populations in singapore, especially the working adults. But we would like to start with a controlled environment, and that it is one of HPB’s targeted groups. - we could come up with something that’s IT basedThe targeted activity that we wish to improve is the way they make their eating decisions, where both primary and secondary research revealed several factors students consider before purchasing their meals, as seen on the 2nd and 3rd strip: price, waiting time, peer influence. – there is a need for us to factor in FP guidelines for their eating decisions. While increasing the awareness of FP is not new, increasing their ability to apply FP is something new about our eFood.The last strip three stripes actually illustrates and define our problem statement, tertiary students are not using their knowledge of the FP to make eating decisions.
The last strip three stripes actually illustrates and define our problem statement, tertiary students are not using their knowledge of the FP to make eating decisions, again reinforcing the activity of not just the knowledge and awareness of FP, but more importantly the application of the FP.
Tertiary students are not applying their knowledge of FP when purchasing their meals.What eFood can do is to make students consciously aware of the FP, and what they are under/over selecting certain portions in their meals, and to help them correct their DM process by placing the FP at the top of their decision when selecting their meals.
OureFood is modified upon the combination of two existing technologies. First we have the Balance Pass, a technology designed for use for tertiary students aged 16-25 in the context of a Canadian University. It is a service that tracks students’ purchasing behavior, makes approximations of their food habits and provides recommendations of healthy food choices. Another is the self-kiosk machines readily seen in NUS where students are used to and at ease of how to go about using it. They would also be similar with the physical in and outputs of the kiosk machines.
So here it is, our proposed solution, where on the right shows our the physical layout of our eFood and on the left is the e-menu designed in our system. The eFood will work on the school intranet and all students are obliged to order food from the system.What can this FP do?Highlights FP every time you make a food purchase in school,Brings the FP to a conscious level, shift their focus from they like to eat to what they need to eat. make them aware of their eating habits (problems) thereby translating into feedback / data that they can process cognitively when making food purchase.
How eFood will work can be seen as follows:Students will first log in by tapping or keying in their matric card, where it will bring them to their profile page. The profile page will give students food reviews and recommendations, the first attempt to highlight their dietary deficiencies. Students who do not pick up the recommendations will then proceed to the main ordering menu, that is step 3, also the main concept of our eFood. This is when students start to decide on their meals by going through guided stages of stalls selection, then to the FP where they will select the number of servings in the different aspects of the FP, and also the 2nd attempt in which eFood tries to bring up the awareness and application of FP guidelines to making eating decisions. Afterwhich would be the customized menu page where it shows the available meals that fit the combination of servings selected. Having ordered their meals, students will then proceed to step4, that is the payment where cash, ezlink and cashcards payments are made readily available and collect their receipt for food collection later. When the order payment is made, the food order will be processed sent to the vendors through the intranet server and system will estimate the waiting and collection time of their food at the respective stalls.The next slides would give you a glimpse of our prototype tested by one of the NUS students at the deck.
So now allow me to move on to give you more details of our main concept, consisting of the 4-screens students will come across in the food ordering process.
The profile page, which taps on built in smart technology, will provide students with data feedback on their eating habits and purchases, and from there generate recommended meals (that combines students’ eating preference and FP guidelines) for the students.. As seen on the screen, we have the student Tan HuaHua from Arts Year 3. At the profiles page, she would be able to know if she has been on a healthy diet through the diet ratings seen beside her photo. Just right below her photo, there would be further comments built on her diet ratings, followed by the meals recommended by the system, so if HuaHua would be take on the recommended meal, a nutritional info box will pop out at her screen to give her the necessary nutritional breakdown. Additionally, HuaHua would also be able to review her past meal purchases at the bottom, and seriously, its placed there for a reason, if huahua is following a unhealthy diet, then the last thing that we want her to see would be her past meal purchases. Now if HuaHua decides not to take up the recommended meal, she would then proceed to the next screen where she gets to select the stalls. One advantage of having everyone ordering for the kiosk system to order food would also remove the factor of ‘shortest queue first’ in students’ eating decisions.
So having selected the stalls, HuaHua will then see the FP page where it says “select your servings”. So as you can see at the left page of the slide, the servings of the different dimensions are actually visually represented to give her a better sense of what the portions meant when she select the servings. This brings us back our problem statement where we aim to increase both the awareness and the ability to apply FP guidelines among the tertiary students. So lets say HuaHua decided to select all but the fruits dimension. A pop out would appear to remind her on the dimension that she has missed out. Nonetheless, she has the choice to choose if she wants to take up or ignore the reminder as we do not want users to hold negative feelings towards eFood. Next to the FP menu would be the page where HuaHua gets to select the available meals from the noodles stall based on the servings. At the menu page, the meals will also be ranged accordingly from the most to the least healthy as well, and upon selecting the meal, HuaHua would be able to select things like the soup base and the level of spicyness. Also, if you observed, the system at this stage will start to reflect the total price of the meal that HuaHua has selected and she can proceed to payment after the selection.
Now, in the midst of testing our prototype, we managed to gathered several feedbacks and modify our prototype accordingly – that is, the FP and Menu page. So if you could take a look at both prototypes on the screen. What we initially had for our FP page was having the number of servings represented in boxes instead of giving visual representation of the portion of servings. Also on the menu page, It was initially set to have all the meals be listed in words and that students have a choice to sort the meals by the nutritional value or price. Again, it was modified to two different menus, with the 1st screen for stalls with fixed set meals and the 2nd screen for stalls like yong tau foo and economical rice.
So to conclude, eFood will increase the awareness of FP guidelines among students who do not know about the it, at the same time allowing students who are already aware to be able to apply the FP guidelines to their eating decisions. Secondly, eFood will also allow students to be have a better management and planning of their meals through the feedbacks by the system. Thirdly, as eFood will have a record of all the user profiles of the students, the data would give HPB great insights in better understanding this targeted group. Last but not least, the eFood will reduce manpower in the canteen.