A primary motivation of our research is the monitoring of physical, physiological, and biochemical parameters - in any environment and without activity restriction and behaviour modification - through using miniaturised, wireless Body Sensor Networks (BSN). Key research issues that are currently being addressed include novel sensor designs, ultra-low power microprocessor and wireless platforms, energy scavenging, biocompatibility, system integration and miniaturisation, processing-on-node technologies combined with novel ASIC design, autonomic sensor networks and light-weight communication protocols. Our research is aimed at addressing the future needs of life-long health, wellbeing and healthcare, particularly those related to demographic changes associated with an ageing population and patients with chronic illnesses. This research theme is therefore closely aligned with the IGHI’s vision of providing safe, effective and accessible technologies for both developed and developing countries.


BibTex format

author = {Lo, FP-W and Sun, Y and Qiu, J and Lo, BPL},
doi = {10.1109/tii.2019.2942831},
journal = {IEEE Transactions on Industrial Informatics},
pages = {577--586},
title = {Point2Volume: A vision-based dietary assessment approach using view synthesis},
url = {http://dx.doi.org/10.1109/tii.2019.2942831},
volume = {16},
year = {2020}

RIS format (EndNote, RefMan)

AB - Dietary assessment is an important tool for nutritional epidemiology studies. To assess the dietary intake, the common approach is to carry out 24-h dietary recall (24HR), a structured interview conducted by experienced dietitians. Due to the unconscious biases in such self-reporting methods, many research works have proposed the use of vision-based approaches to provide accurate and objective assessments. In this article, a novel vision-based method based on real-time three-dimensional (3-D) reconstruction and deep learning view synthesis is proposed to enable accurate portion size estimation of food items consumed. A point completion neural network is developed to complete partial point cloud of food items based on a single depth image or video captured from any convenient viewing position. Once 3-D models of food items are reconstructed, the food volume can be estimated through meshing. Compared to previous methods, our method has addressed several major challenges in vision-based dietary assessment, such as view occlusion and scale ambiguity, and it outperforms previous approaches in accurate portion size estimation.
AU - Lo,FP-W
AU - Sun,Y
AU - Qiu,J
DO - 10.1109/tii.2019.2942831
EP - 586
PY - 2020///
SN - 1551-3203
SP - 577
TI - Point2Volume: A vision-based dietary assessment approach using view synthesis
T2 - IEEE Transactions on Industrial Informatics
UR - http://dx.doi.org/10.1109/tii.2019.2942831
UR - https://ieeexplore.ieee.org/document/8853329
UR - http://hdl.handle.net/10044/1/76639
VL - 16
ER -