U.S. patent application number 11/083340 was filed with the patent office on 2005-12-29 for system and method for generating personalized meal plans.
Invention is credited to Yeager, John J..
Application Number | 20050287499 11/083340 |
Document ID | / |
Family ID | 25487645 |
Filed Date | 2005-12-29 |
United States Patent
Application |
20050287499 |
Kind Code |
A1 |
Yeager, John J. |
December 29, 2005 |
System and method for generating personalized meal plans
Abstract
A system for personalized meal planning is provided which
includes a client device and a meal planning center configured to
communicate with the client device and to receive a customer's
information, including a weight designator, a gender designator, a
goal designator, and an activity level designator. The meal
planning center includes a storage device and a processing unit.
The storage device is configured to store recipe template files
having an ingredient designator and a plurality of recipe rule
factors, which include a nutrient contribution value, a minimum
ingredient value, and a maximum ingredient value. A plurality of
recipe rule factors are each assigned to each ingredient
designator. The processing unit is configured to determine a
nutritional allowance based upon the customer information and to
create a recipe that satisfies the nutritional allowance by using
the recipe rule factors assigned to the ingredient. The meal
planning center is further configured to transmit the recipe to the
client device.
Inventors: |
Yeager, John J.; (Los
Angeles, CA) |
Correspondence
Address: |
SHEPPARD, MULLIN, RICHTER & HAMPTON LLP
333 SOUTH HOPE STREET
48TH FLOOR
LOS ANGELES
CA
90071-1448
US
|
Family ID: |
25487645 |
Appl. No.: |
11/083340 |
Filed: |
March 16, 2005 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11083340 |
Mar 16, 2005 |
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09948317 |
Sep 6, 2001 |
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6872077 |
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Current U.S.
Class: |
434/127 ;
600/300 |
Current CPC
Class: |
G06Q 30/02 20130101;
G16H 70/00 20180101; G16H 20/60 20180101 |
Class at
Publication: |
434/127 ;
600/300 |
International
Class: |
G09B 019/00; A61B
005/00 |
Claims
I claim:
1. In a meal planning system, a method of meal planning comprising:
receiving client information including designators denoting weight
and gender; assigning at least one nutritional allowance of a
nutrient based on the client information; selecting a recipe
template having, at least one ingredient designator, and a
plurality of recipe rule factors assigned to each ingredient
designator to include at least one contribution value of the
nutrient per unit measurement of ingredient, a minimum allocatable
amount of ingredient, and a maximum allocatable amount of
ingredient; setting a recipe allocation amount for each ingredient
within a range bounded by the minimum allocatable amount and a
maximum allocatable amount for the ingredient that satisfies the
nutritional allowance within a predetermined range; and delivering
a recipe having the recipe allocation amount assigned to each
corresponding ingredient.
2. A method of meal planning as defined in claim 1, wherein the
customer information further includes designators denoting goal,
activity level, and lean body mass.
3. A method of meal planning as defined in claim 1, wherein: the
recipe template has a plurality of ingredient designators; and the
plurality of recipe rule factors further includes a nutritional
priority value assigned to each ingredient of the plurality of
ingredient annotating priority of use in satisfying the nutritional
allowance.
4. A method of meal planning as defined in claim 1, wherein: the at
least one nutritional allowance is a plurality of nutritional
allowances, each corresponding to a distinct nutrient; and the at
least one contribution value is a plurality of contribution values,
each corresponding to a distinct nutrient
5. A method of meal planning as defined in claim 4, wherein: the
plurality of nutritional allowances comprise allowances of
carbohydrates, proteins, and fats; and the plurality of
contribution values comprise contribution values of carbohydrates,
proteins, and fats.
6. In a meal planning system, a method of meal planning comprising:
receiving client information including designators denoting weight,
gender, goal, activity level, and lean body mass; assigning
nutritional allowances for a plurality of nutrients comprising
carbohydrates, proteins, and fats, the plurality of nutritional
allowance based on the client information; selecting a recipe
template having, at least one ingredient designator, and a
plurality of recipe rule factors assigned to each ingredient
designator to include, at least one contribution value per unit
measurement of ingredient for at least one of the plurality of
nutrients, a minimum allocatable amount of ingredient, and a
maximum allocatable amount of ingredient; setting a recipe
allocation amount for each ingredient within a range bounded by the
minimum allocatable amount and a maximum allocatable amount for
each ingredient to satisfy the plurality of nutritional allowances
within a predetermined range for each nutritional allowance; and
delivering a recipe with each ingredient and corresponding recipe
allocation amount to the client device.
7. A method of meal planning as defined in claim 6, wherein: the
recipe template has a plurality of ingredient designators; the
plurality of recipe rule factors further includes a nutritional
priority value assigned to each ingredient designator annotating
priority of use in satisfying one of the plurality of nutritional
allowances; and the nutritional priority value assigned to each
ingredient denotes priority along an ordinal range having a first
priority and subsequent priorities through to a lowest priority for
at least one of the plurality of nutrients.
8. A method of meal planning as defined in claim 7, the step of
setting a recipe allocation amount for each ingredient further
comprising: (a) determining if the nutritional allowance of a
selected nutrient from the plurality of nutrients is satisfied with
the plurality of ingredients set at default values and proceeding
to following steps if no; (b) selecting an ingredient assigned the
highest priority value for the selected nutrient; (c) attempting to
satisfy the nutritional allowance of the first nutrient by
adjusting the recipe allocation amount of selected ingredient from
the minimum allocatable amount up to the maximum allocatable
amount, proceeding to step (d) if not satisfied and if satisfied
skipping to step (f); (d) selecting a subsequent ingredient
assigned a subsequent priority along the ordinal range for the
first nutrient; (e) attempting to satisfy the nutritional allowance
of the selected nutrient by adjusting the recipe allocation amount
of the subsequent ingredient from the minimum allocatable amount up
to the maximum allocatable amount, repeating step (d) if not
satisfied and if proceeding following steps; and (f) repeating
steps (a) through (e) for all of the plurality of nutrients.
9. A meal planning system for automated meal planning comprising: a
communications device configured to receive client information from
a client device, the client information including designators
denoting weight, gender, goal, activity level, and lean body mass;
data storage device configured to store recipe template files
having, at least one ingredient designator, and a plurality of
recipe rule factors assigned to each ingredient designator to
include at least one contribution value per unit measurement of
ingredient for at least one of the plurality of nutrients, a
minimum allocatable amount of ingredient, and a maximum allocatable
amount of ingredient; and at least one processing unit configured
to assign a recipe allocation amount for each ingredient within a
range bounded by the minimum allocatable amount and a maximum
allocatable amount for each ingredient to satisfy the plurality of
nutritional allowances within a predetermined range for each
nutritional allowance, wherein the recipe includes each of the at
least one ingredient and the corresponding recipe allocation
amount.
10. A meal planning system as defined in claim 9, wherein: the
recipe template has a plurality of ingredient designators; the
plurality of recipe rule factors further includes a nutritional
priority value assigned to each ingredient designator annotating
priority of use in satisfying one of the plurality of nutritional
allowances; and the nutritional priority value assigned to each
ingredient denotes priority along an ordinal range having a first
priority and subsequent priorities through to a lowest priority for
at least one of the plurality of nutrients.
11. A meal planning system as defined in claim 9, wherein the
communications device is further configured to transmit the recipe
to the client device.
12. A meal planning system as defined in claim 9, wherein the at
least one processing unit comprises a plurality of processing
units.
13. A meal planning system as defined in claim 12, wherein each
processor of the plurality of processing units is configured to
assign a recipe allocation amount for each ingredient within the
range bounded by the minimum allocatable amount and the maximum
allocatable amount for each ingredient to satisfy the plurality of
nutritional allowances within a predetermined range for each
nutritional allowance, wherein the recipe includes each of the at
least one ingredient and the corresponding recipe allocation
amount.
14. A meal planning system as defined in claim 12, wherein the
plurality of processing units in the aggregate is configured to
assign a recipe allocation amount for each ingredient within the
range bounded by the minimum allocatable amount and the maximum
allocatable amount for each ingredient to satisfy the plurality of
nutritional allowances within a predetermined range for each
nutritional allowance, wherein the recipe includes each of the at
least one ingredient and the corresponding recipe allocation
amount.
Description
BACKGROUND OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The present invention relates generally to meal planning
and, more particularly, to a meal planning system, and related
method, for generating personalized meal plans.
[0003] 2. Description of the Related Art
[0004] It is well known in the art that a proper diet is important
to a person's health and well being. Traditionally, diet plans have
addressed a single goal, e.g., weight loss. Towards that end, such
diet plans primarily focused on limiting daily caloric intake.
These diets would assign the person a daily caloric intake amount,
which is derived from a standardized formula or chart based on
factors such as age, gender, height and body weight. The
corresponding meal plan to this dietary approach would be
established by satisfying the daily caloric intake amount.
[0005] As diet plans advanced, the factors and formulas used to
create corresponding meal plans have become increasingly complex.
Some diet plans have focused on a person's fat and fiber intake.
Other diet plans are based-on fixed ratios of macronutrients such
as fats, proteins, and carbohydrates, while varying daily caloric
intake based on some standardized factors or formulas. Still other
diet plans vary the ratios of macronutrients based only on complex
formulas accounting for factors such as the customer's metabolic
rate, exercise regime, and health objectives. The formulas
associated with these types of diets provide precise, personalized
values for daily intake of macronutrients. Such diet plans, if
followed, have been generally effective in achieving the person's
health objectives. However, determining the proper daily amount of
macronutrients can be complicated and time consuming. It is not
practical to use generalized recipes under such diet plans, since
the appropriate ratios of macronutrients and total calories per day
vary with each individual. Furthermore, generating personalized
recipes to fulfill these daily requirements requires considerable
time and effort.
[0006] It should, therefore, be appreciated that there is a need
for a cost-effective system and method that provides personalized
meal plans optimized to achieve a selectable health objective,
which requires minimal research, effort, time, computation and
record keeping. The present invention fulfills this need as well as
others.
SUMMARY OF THE INVENTION
[0007] A system for personalized meal planning is provided which
includes a client device and a meal planning center configured to
communicate with the client device, and to receive a customer's
information including a weight designator, a gender designator, a
goal designator, and an activity level designator. The meal
planning center includes a storage device and a processing unit.
The storage device is configured to store recipe template files
having an ingredient designator and a plurality of recipe rule
factors, which include a nutrient contribution value, a minimum
ingredient value, and a maximum ingredient value. A plurality of
recipe rule factors are each assigned to each ingredient
designator. The processing unit is configured to determine a
nutritional allowance based upon the customer information and to
create a recipe that satisfies the nutritional allowance by using
the recipe rule factors assigned to the ingredient. The meal
planning center is further configured to deliver the recipe to the
client.
[0008] A method for personalized meal planning is also provided
which includes receiving at the meal planning center a customer's
information including a weight designator, a gender designator, a
goal designator, and an activity level designator. The meal
planning center calculates a nutritional allowance based on the
customer's information, and selects a recipe template file having
an ingredient designator and a plurality of recipe rule factors
from a recipe template database. The selected recipe template file
is used by the meal planning center to create a recipe that
satisfies the nutrition allowance, and delivers the recipe to the
client.
[0009] Advantages of the present invention include providing a
personalized meal plan adapted to achieve selectable health
objectives. Furthermore, the present invention reduces the
knowledge and effort required to develop and maintain a
personalized meal plan, which in turn increases an individual's
chances of achieving their health objectives.
[0010] Other features and advantages of the invention should become
apparent from the following description of the preferred
embodiment, taken in conjunction with the accompanying drawings,
which illustrate, by way of example, the principles of the
invention.
BRIEF DESCRIPTION OF THE DRAWINGS
[0011] Embodiments of the present invention will now be described,
by way of example only, with reference to the following drawings in
which:
[0012] FIG. 1 is a simplified block diagram of a meal planning
system;
[0013] FIG. 2 is a simplified block diagram of the client device of
FIG. 1;
[0014] FIG. 3 is a simplified block diagram of the meal planning
center of FIG. 1;
[0015] FIG. 4 is a simplified flowchart depicting a method of meal
planning;
[0016] FIG. 5 is a sample home page, which is used to begin the
method of meal planning depicted in FIG. 4;
[0017] FIG. 6 is a sample customer input page, which is used with
the method of meal planning depicted in FIG. 4;
[0018] FIG. 7 is a flowchart depicting one preferred method of
calculating nutrition factors;
[0019] FIGS. 8A and 8B are sample nutritional pages, which are used
to add a recipe template to the recipe template database;
[0020] FIG. 9 is a sample meal preparation page, which is used with
the method of meal planning depicted in FIG. 4;
[0021] FIG. 10 is a sample ingredients input page, which is used
with the method of meal planning depicted in FIG. 4;
[0022] FIG. 11 is a sample meal plan page, which is displays the
meals generated with the method of meal planning depicted in FIG.
4;
[0023] FIG. 12 is a sample shopping list depicting the ingredients
used to prepare the meals of FIG. 11
[0024] FIG. 13 is a sample customer update page, which is used with
the method of meal planning depicted in FIG. 4.
DESCRIPTION OF THE PREFERRED EMBODIMENT
[0025] In this section, the present invention is described in
detail with regard to the figures briefly described above. As such,
the following terms are used throughout the description. For
purposes of construction, such terms shall have the following
meanings:
[0026] The terms "client," "customer," and "user," unless otherwise
specified, are intended to refer to any person, group of people,
business, or other entity who uses meal planning services.
[0027] The term "recipe," unless otherwise specified, is intended
to refer to instructions for a meal that might include preparation
instructions, an ingredient list, and/or a meal purchase
recommendation from a provider of prepared meals.
[0028] The term "meal plan," unless otherwise specified, is
intended to refer to a recipe(s) or meal recommendation(s) that
take into consideration factors such as time of meal, type of meal,
nutritional combination and food preferences.
[0029] With reference now to the illustrative drawings, and
particularly to FIG. 1, there is shown a simplified block diagram
of a meal planning system 10, which includes client devices 12 and
a meal planning center 14 that are coupled together via the
Internet 16. The connections between these components are shown
using a double-sided arrow which may be a physical, fiber optic,
wireless, or any other type of link. Additionally, other types of
communications means and/or protocols can be used, for example, a
customer can transfer information by means of a memory card and
memory card reader. Furthermore, even though four client devices
and one meal planning center are depicted, any number can be used.
The meal planning system may be implemented using hardware,
software, or a combination of the two.
[0030] FIG. 2 is a simplified block diagram of the client device 12
of the meal planning system 10 of FIG. 1. The client device is
illustrated as a personal computer (PC), however, the client device
may be any device or means sufficient to provide and/or receive
information, e.g., an email, a telephone, U.S. mail, a page, or a
facsimile. Additionally, the client device may be a portable
web-enabled device such as a handheld device (e.g., a PalmPilot by
3Com Corporation), a cellular telephone, or a pager.
[0031] The PC includes a central processing unit (CPU) 22, a
read-only memory (ROM) 24, a random-access memory (RAM) 26, a main
memory 28, a video driver 30, a communication port 32, a monitor
34, a keyboard 36, and a mouse 38. The CPU executes instructions
that are stored in the ROM, RAM, and main memory. The ROM is used
to store some of the program instructions, the RAM is used for the
temporary storage of data, and the main memory is used to store
instructions and data. The video driver configures the data
received from the CPU so that it can be displayed using the
monitor. The keyboard and the mouse allow the customer to input
information that may be sent to the meal planning center 14 via the
communications port. The communication port is connected to the CPU
and interfaces with a modem, cable, DSL line, wireless link, or any
other technology connection that facilitates communication between
the client device 12 and the meal planning center. It is understood
by those of ordinary skill in the art that other methods of
communicating with the meal planning center may be used instead of
the modem, such as hard-wired connections, radio communications,
optical communications, and the like. The use of the CPU in
conjunction with the ROM, RAM, main memory, video driver,
communication port, and modem is well known to those of ordinary
skill in the art. A standard PC such as an IBM PC or an Apple iMac,
or a handheld device, running the software of the present
invention, may be used as the client device. One of ordinary skill
in the art will know that the client device can vary from the
components described above.
[0032] FIG. 3 is a simplified block diagram of the meal planning
center 14 of the meal planning system 10 of FIG. 1. Preferably, the
meal planning center includes a web server 40, an application
server 42, a menu generating module 44, a telephony system 46, a
fax machine 48, a mail server 50, and a terminal 52.
[0033] The web server 40 stores and runs applications for the web
site of the meal planning center 14 and provides a means for
connecting to the Internet 16. Multiple servers may be included in
the web server to accommodate for high volume accesses to the meal
planning center's web site. The application server 42 stores the
applications for the web site. The application server also runs
applications that direct the data and information amongst the
various components, modules, and servers of the meal planning
center. The menu generating module 44 uses information received
from the client device 12 to produce a personalized meal plan, as
discussed below. The telephony system 46 provides customers with an
optional communications means with the meal planning center. The
fax machine 48 can also be included as part of the meal planning
center, and is used to send faxes to, and receive faxes from
customers. The mail server 50 runs applications that process
incoming emails from, and transmits emails to, the client
device.
[0034] The meal planning center 14 further includes a data storage
device 54 having a customer account database 56, an ingredients
database 58, and a recipe template database 60. The customer
account database stores the customer's personal information used to
create the meal plan, such as gender, age, weight, percent body
fat, and other pertinent information discussed below. The
ingredients database stores a list of ingredients, e.g., cottage
cheese, pasta, apple cider, tomatoes, egg whites, grapes, almonds,
and cinnamon, and information pertaining to the ingredients, e.g.,
grams of carbohydrates, fat, fiber, protein, and sodium per unit of
measurement. The recipe template database stores information
relating to the recipes' identifying information, ingredients,
nutritional factors, ingredient priorities, and recipe building
factors. Alternatively, it will be appreciated that combinations of
the above data into different database configurations can be done
in other embodiments of this invention. Furthermore, data relating
to pre-manufactured food products can be stored in one of the
databases for use by the meal planning center. Additional
information regarding these databases will be discussed throughout
this description. The data stored in the data storage device can be
read, written, and executed by the various components, servers and
modules included in the meal planning center.
[0035] FIG. 4 is a flowchart depicting the method of creating a
personalized meal plan for a selectable time period based on
particular criteria provide by the customer using the meal planning
system 10 of FIG. 1. The method of meal planning starts when a
customer uses a client device 12 with software such as a web
browser, commercially available examples of which are Netscape
Navigator and Microsoft Internet Explorer, to access the Internet
16 or other link to communicate with the meal planning center 14.
The customer uses the web browser and Uniform Resource Locators
(URLs) to locate the meal planning center's home page. For example,
using the web browser, the customer enters the URL address, e.g.,
www.in2nutrition.com, of the meal planning center, and the web
server 40 retrieves the requested home page and transmits it over
the Internet to the client device. As the web page is received by
the client device, the web page is displayed on the client's
monitor 34.
[0036] At step S-1, the customer registers for meal planning
services, which can occur by submitting information requested on a
registration page (see also FIGS. 5 and 6). The customer can access
the registration page from the home page received at the client
device 12. FIG. 5 is a sample home page transmitted by the web
server 40 that initiates step S-1 depicted in FIG. 4. Once the home
page is displayed, the customer may select, using the keyboard 36,
mouse 38 or other input device, from a number of features displayed
on the home page. For example, the customer may select features
such as "Subscribe Today", "Tell Me More", "Success Stories", and
"Member Login" by clicking the appropriate hyper-linked icon.
Preferably, step S-1 is initiated by the customer selecting the
"Subscribe Today" icon 62, which will direct the web server 40 to
transmit a customer registration page as depicted in FIG. 6, to the
client device 12.
[0037] At step S-2 of FIG. 4, the customer registration page (FIG.
6) prompts the customer to input information, namely, designators
for gender 64, age 66 (i.e., the customer's birthday), weight 68,
percent body fat 70, goal 72, first meal time 73, meal program 74,
food preference 76, activity level 78, password 80, email address
82, name 84, and location 86, e.g., a zip code. Preferably, the
gender, birthday, weight, and percent body fat designators are used
to determine the customer's daily macronutrient allowances, as
further described below.
[0038] For the percent body fat designator 70, the customer
optionally enters their percent body fat, if known, or provides
certain measurements and the customer's percent body fat is
estimated based on methods known in the art. The goal designator is
selected from one of the following dietary and health-related
objectives: (1) "maximum fat loss," (2) "moderate fat loss," (3)
"maintenance," (4) "build muscle," or (5) "athletic performance."
Additionally, the meal planning system 10 can accommodate any
number of other dietary/health-related goals, such as adjustments
for diabetic customers and/or kosher dietary requirements. The
first meal time designator 73 is used to designate the approximate
time of the first meal and can be used along with the number of
meals per day to set recommended times for each meal.
[0039] The customer also selects a meal program designator 74 to
accommodate the customer's meal preparation skills, schedule, and
access to ingredients. Preferably, the meal program designator
balances meal preparation time with recipe variety and selection.
For example, as shown in FIG. 6, the customer can select one of
four meal program designators designated by titles as "Elite,"
"Comprehensive," "Basics Plus," and "Basics." In one embodiment, if
the customer selects meal program designator "Basics", the meal
planning center generates recipes having an average preparation
time of under five minutes and limits the corresponding recipes to
select from approximately 50 ingredients. If the meal program
designator "Basics Plus" is selected by the customer, the meal
planning center includes recipes having preparation times up to 10
minutes, which choose from approximately 70 ingredients. Meal
program designators "Comprehensive" and "Elite" further expand the
selection to include recipes selected from ingredient lists of 120
and 230, respectively, with preparation times up to 15 and 20
minutes, respectively. It should be appreciated, however, that the
meal program designator can be tailored to take additional or
different considerations into account, such as cost, availability
and inclusion of pre-manufactured food products.
[0040] The food preference designator 76 allows the customer to
designate particular ingredients or entrees for inclusion or
removal from the customer's meal plan, e.g., beef, chicken, dairy,
lamb, pork, protein powder, seafood, tuna, or turkey. In various
embodiments, the customer can select from an array of dietary
considerations, such as, kosher or vegetarian diets. Also, the
customer can optionally highlight particular entrees, categories of
entrees, ingredients, or categories of ingredients as favorites,
which will, in turn, increase their frequency in the customer's
meal plan.
[0041] In one preferred embodiment, the customer selects an
activity level designator 78 which best describes their current
exercise regime. For example, the customer might select one of the
following:
[0042] "None," currently do not exercise or engage in regular
physical activity;
[0043] "Fat Loss Focus," walk or primarily participate in
cardiovascular exercise for 20-30 minutes at least three times per
week;
[0044] "Good Health," exercise somewhat intensely 30-40 minutes at
least four times per week, primarily cardiovascular training but
includes some resistance training;
[0045] "Strength Training," exercise intensely 45 minutes at least
five times per week, primarily resistance training with some
cardiovascular training;
[0046] "Muscle Building/Athletic Performance," exercise very
intensely for at least 45 minutes six to seven times per week,
primarily weight lifting with minimal cardiovascular training;
or
[0047] "Competitive Athlete," exercise very intensely for at least
two hours six to seven times per week, training consists of heavy
weight lifting and /or performance based endurance training.
[0048] Alternatively, the activity level designator can
specifically denote the customer's activity level. For example, the
customer can maintain a detailed record, manually or with the aid
of a recording device, exercises performed along with a chronology
of various measurements related to physical exertion and health
such as heart rate, blood pressure, blood composition, oxygen
intake, and so on, the compilation of which would be the customer's
activity level designator.
[0049] The system requires the password 80, selected by the
customer, to meet predetermined criteria, such as having at least 6
characters, and aids in protecting the customer's data. The email
address 82, name designator 84, and the location designator 86 are
used to identify the customer. The email address allows the system
to communicate electronically with the client device.
[0050] Once the customer provides the information requested on the
customer registration page, the "Submit" icon 88 is selected,
thereby initiating steps S-3 and S-4 depicted in FIG. 4. The client
device 12 transmits the customer's information to the meal planning
center 14 via the Internet 16, where it is received by the web
server 40 and, thereafter, stored in the customer account database
56 for use by the meal planning system.
[0051] At step S-4 depicted in FIG. 4, the meal planning center 14
calculates the customer's daily macronutrient allowances to achieve
the customer's preselected goal, which is described in detail by
steps S-4a to S-4e depicted in FIG. 7. Once step S-4 is initiated
by the customer, the menu generating module 44 accesses the
customer specific information in the customer account database 56.
Preferably, daily consumption allowances of proteins, fats, and
carbohydrates are calculated as outlined in FIG. 7; however, it can
readily be seen that other embodiments can calculate varying
combinations of these and other nutrients, such as fiber, vitamins,
and minerals, using formulas or charts now known, or others which
may be later derived.
[0052] Referring now to FIG. 7, at step S-4a, the menu generating
module 44 determines a protein factor 90 based upon the customer's
gender 64, age 66, and activity level designator 78. Sample protein
factors are provided in Table A.
1TABLE A Protein Factor and Daily Fat Allowance Male Female Age
15-55 Age 15-50 Protein Protein Factor Fat Rqmt Factor Fat Rqmt
Activity Level (g/lb) (g) (g/lb) (g) "None" 0.6 40 0.8 35 "Fat Loss
Focus" 0.7 45 0.9 40 "Good Health" 0.8 56 1.0 45 "Strength
Training" 1.0 70 1.1 56 "Muscle Building/ 1.1 110 1.2 70 Athletic
Performance" "Competitive Athlete" 1.2 130 1.3 100
[0053] At step S-4b, the customer's lean body mass 92 is determined
by subtracting the fat weight from the customer's total weight, fat
weight is the percent body fat times total weight, e.g., "Customer
A", a male weighing 200 pounds has 20 percent body fat, he would
have a lean body mass of 160 pounds (weight-(weight.times.percent
body fat)=lean body mass). As previously mentioned, the customer
optionally enters their percent body fat, if known, or provides
measurements and percent body fat is calculated based on approaches
known in the art.
[0054] At step S-4c, the customer's daily protein allowance 94, in
grams, is calculated by multiplying the customer's lean body mass
by the protein factor 90, for example, if Customer A selected
activity level "Fat Loss Focus," his protein factor would be 0.7
g./lb. and his daily protein allowance would be 112 grams
(0.7.times.160 pounds). At step S-4d, the customer's daily fat
allowance 96, in grams, is assigned based on customer's gender 64,
age 66, and activity level designator 78 as shown in Table A, e.g.,
Customer A would be assigned 45 grams of fat, daily.
[0055] Then, at step S-4e, the customer's daily carbohydrate
allowance 98, in grams, is determined by multiplying the daily
protein allowance by a carbohydrate factor 100. The carbohydrate
factor is assigned based upon the customer's goal designator 70, as
shown in Table B below.
2TABLE B Carbohydrate Factor (g/lb) Male Female Goal Age 15-55 Age
15-50 "Maximum Fat Loss" 1.5 1.5 "Moderate Fat Loss" 1.7 1.7
"Maintenance" 2.0 2.0 "Build Muscle" 2.3 2.3 "Athletic Performance"
1.5 1.5
[0056] For example, if Customer A selected the "maximum fat loss"
goal, he would be assigned a carbohydrate factor of 1.5 and, as a
result, 168 grams of carbohydrates, daily (112 grams.times.1.5).
Other embodiments of the invention include distributing the
function of calculating customer specific nutritional values across
more than one module, as well as, distributing the customer
specific information across databases. It should be appreciated
that the macronutrients need not be calculated in the
aforementioned order to achieve the objectives of the invention.
Also, meal planning center personnel such as a nutritionist can
manually set customer specific nutritional values. Once step S-4 is
completed by the menu generating module, without need for further
prompting, the module will proceed to steps S-5 and S-6.
[0057] At step S-5 of FIG. 4, the menu generating module 44 selects
recipe templates from the recipe template database 62 based on the
customer's meal program designator 74 and food preference
designator 76. In the recipe template database, the recipe
templates are grouped according to meal-type (breakfast, snack,
lunch, or dinner) and preparation time. The recipes are further
assigned to subgroups, such as, breakfast-eggs, breakfast-oatmeal,
snack-sandwiches, snack-nutrition bar, and so on. To provide
variety and nutritional distribution, e.g., assigning seafood twice
a week, the menu generating module, selects recipe templates from
subgroups randomly and/or as scheduled by a meal planning center
nutritionist. Once the daily nutritional allowances are determined,
the menu generating module determines the number of meals per day
and apportions fulfillment of the daily nutritional allowances
amongst the meals. Preferably, the daily nutritional allowances are
equally distributed. For example, as determined above, Customer A
was allocated 112 grams of proteins, 168 grams of carbohydrates,
and 45 grams of fat daily. Thus, he would be assigned 22 grams of
protein, 34 grams of carbohydrates, and 9 grams of fat for each
meal. In this embodiment, the meal planning system defaults to five
meals per day, breakfast, lunch, dinner and two snacks, and will
only vary if the daily protein allowance 94 divided by the number
of meals, e.g., 5, is greater than or equal to 40 grams of protein
per meal (P/5.gtoreq.40) in which case additional snacks or meals
will be added until the grams of protein per meal is less than 40
(P/N<40). Once, the number of meals and particular recipe
templates are selected, the menu generating module will continue to
step S-6.
[0058] Before describing step S-6, the ingredients database 58 and
recipe template database 60 will be further described. FIGS. 8A and
8B depict ingredients database information transmitted from the
data storage device 54 to the terminal 52. Nutritionists and/or
system administrators at the meal planning center 14 can add, edit
and delete ingredients and ingredient descriptions contained in the
ingredient database using the ingredient input page, depicted in
FIGS. 8A and 8B. Ingredients for inclusion to the database are
selected based on factors such as nutritional contribution,
glycemic index, taste, availability, versatility, and convenience.
The system administrator inputs the ingredient's display names 102,
unit measurement 104, and nutritional contribution factors 106. In
the preferred embodiment, the nutritional contribution factors per
unit measurement include, total grams, and contributions in grams
of carbohydrates, protein, fat, fiber, sodium, and carbohydrates
from sugar.
[0059] FIGS. 9 and 10 depict recipe template database information
transmitted from the data-storage device 56 to the terminal 54. In
particular, FIGS. 9 and 10 depict a recipe template for "Ahi Tuna
in Lemon-Caper Sauce." The recipe templates are configured to
adjustably satisfy the macronutrient allowances determined at step
S-4. Nutritionists and/or system administrators at the meal
planning control center 14 can add, edit and delete recipe
templates and recipe template information contained in the recipe
template. In the preferred embodiment, each recipe template entry
to the recipe template database 64 is assigned a name 108,
preparation instructions 110, preparation time 112, a meal category
114, and ingredients. The ingredients assigned to a recipe template
references the ingredient's data from the ingredients database 58.
Within the recipe template, the associated ingredients are each
further assigned "recipe rule factors", to include a nutritional
function 116, an ingredient type 118, a priority value 120, a
default value 122, a minimum ingredient value 124, and a maximum
ingredient value 126. The meal category designator, preparation
time, and listed ingredients are used by the menu generating module
in the selection of particular recipe templates for the customer's
meal plan as described above. The recipe rule factors are used by
the menu generating module to create a recipe which satisfies the
customer's macronutrient allowances, as well as, accounting for
other considerations, such as taste and ease of preparation.
[0060] Referring back to FIG. 4, at step S-6, the menu generating
module 46 uses the selected recipe templates to create recipes
which satisfy the macronutrient allowances determined in step S-4.
Using the recipe rule factors mentioned above, the menu generating
module calculates the appropriate amount of each ingredient by
adjusting selected ingredients from their default value 122.
Specifically, the module uses the nutritional function 116 and
priority value 120 to determine which ingredients to modify. For
example in FIG. 10, pasta is assigned the nutritional function of
"carbohydrate factor" with a priority value of one for that
nutritional function. In building a recipe to satisfy the
macronutrient allowance for carbohydrates of that meal, the menu
generating module first determines whether the allowance is
satisfied at the default values, if not, it increases the total
grams of pasta from its default value until the carbohydrate
allowance is satisfied, unless the maximum value for the ingredient
is met or exceeded. Then, the menu generating module selects the
ingredient assigned a priority value of two for the nutritional
function, carbohydrate factor, to fulfill the carbohydrate
allowance, and so on until the carbohydrate allowance for that meal
is met. Preferably, the meal plan selectably includes recipes to
satisfy a predetermined time period, e.g., 14 days, of nutritional
allowances. Similar iterations are performed to fulfill the daily
allowances for protein and fat. Preferably, the menu generating
module performs iterations to sequentially satisfy the allowances
for proteins then fats and then carbohydrates. Once, the iterations
for each macronutrient allowance are performed for all meals of the
meal plan, the menu generating module proceeds to step S-7. Other
embodiments contemplate performing similar iterations to satisfy
additional and/or different nutritional allowances, e.g.,
satisfying appropriate amount of nutrients such as sodium, fiber,
and so on.
[0061] For ease of illustration, consider the following example of
constructing a turkey sandwich recipe. In this example, "Customer
B" has been allotted 30 grams of protein, 12 grams of fat, and 48
grams of carbohydrates and the menu generating module 44 has
selected a turkey sandwich recipe template having the ingredients
and recipe rule factors detailed in Table C.
3TABLE C Turkey Sandwich Recipe Template Ingredients (nutritional
Default contribution/unit) Function Priority Units Min Max Bread
(12 g of -- -- 2 2 2 carbohydrates, 4 g of protein/slice) Lettuce
(1 g of C 2 0 0 2 carbohydrates/cup) Tomato (5 g of C 1 1 1 2
carbohydrates/1/2 med. tomato) Turkey Breast (5 g of P 1 2 2 7
protein/slice) Mustard (1 tsp.) -- -- 2 2 2 Oil (3.5 g of fat/1/2
med. F 1 3 3 10 tsp.) Apple (10 g of C 3 0 0 2 carbohydrates/1/2
med. apple)
[0062] Using the default units, the turkey sandwich recipe template
would result in a recipe having 18 grams of protein, 7.5 grams of
fat, and 29 grams of carbohydrates, which does not satisfy Customer
B's macronutrient allowances. Thus, the menu generating module
would determine the appropriate measures of the ingredients to
satisfy the macronutrient allowances for this meal.
[0063] First, the menu generating module will endeavor to satisfy
Customer B's protein allowance of 30 grams within .+-.3 grams. The
menu generating module will select the ingredient assigned the
function of protein with the priority of one, which in this example
is turkey breast. Then, the menu generating module will adjust the
allocation of turkey breast to the recipe an amount, up to the
maximum (seven slices) to reach Customer B's protein allowance. In
this example, the system would assign four slices of turkey breast
to the recipe, totaling 28 grams of protein.
[0064] Next, the menu generating module will endeavor to satisfy
Customer B's fat allowance of 11 grams within .+-.3 grams. Here,
the menu generating module will adjust the ingredient assigned
priority one for fat, oil, from the default of 3 units (1.5 tsp.)
to by adding an additional unit of oil, totaling 2 tsp. The
resulting total fat content is 11 grams, which is within .+-.3
grams of Customer B's fat allowance.
[0065] The menu generating module 44 would then, adjust the recipe
template to satisfy the carbohydrate allowance of 48 grams within
.+-.6 grams. Here the sum of default units provides for a recipe
with 29 grams of carbohydrates. The menu generating module would
first adjust the ingredient assigned the function of carbohydrate
with the priority of one, which in this example is tomato, up to
its maximum of two units of satisfy the carbohydrate allowance,
equaling 34 grams of carbohydrates for the recipe. Not being within
.+-.6 grams of 48 grams, the menu generating module would next
adjust the ingredient assigned the function of carbohydrate with
the priority of two, lettuce. Set at its maximum amount of two
cups, lettuce contributes an additional two grams of carbohydrates,
totaling 36 grams. Being the ingredient assigned the function of
carbohydrate with the priority of three, apple's amount would be
adjusted from its default to reach Customer B's carbohydrate
allowance. The menu generating module would add one half of an
apple to the meal, thereby contributing nine grams of carbohydrates
for a total of 45 grams. Thus, the recipe for Customer B's turkey
sandwich includes the ingredients and amounts shown in Table D
which provides 28 grams of protein, 11 grams of fat, and 45 grams
of carbohydrates.
4TABLE D Turkey Sandwich Recipe Template Ingredient Measurement
Bread 2 slices Lettuce 1 cup Tomato 1 medium sized Turkey Breast 4
slices Mustard 2 tsp Oil 2 tsp Apple 1/2 medium sized
[0066] At step S-7, the meal planning center 14 provides the
customer with a personalized meal plan for a selected number of
days, typically a seven day plan will be provided. FIG. 11 is a
sample meal plan page transmitted by meal planning center and
received by the client device 12. The customer selects a recipe
name to view the recipe instructions. Also, the customer can print
all recipes instructions by clicking on the "Print all meals" icon.
By selecting a "Shopping list" icon 128, the customer proceeds to
steps S-8 and S-9.
[0067] At step S-8, the menu generating module generates a shopping
list of all ingredients within the customer's customized meal plan,
and at step S-9 the meal planning system transmits the shopping
list to the client device 12. FIG. 12 is a sample shopping list.
Using the location designator 86 the meal planning system can
recommend local stores which carry the products on the customer's
shopping list. Additionally, the meal planning system can also
provide locations for providers of prepared meals, such as,
restaurants which provide meals that satisfy the customer's
customized meal plan.
[0068] At step S-10, the meal planning system periodically requests
updated customer information allowing the customer to update any of
the information provided as step S-2. Such requests can be sent by
e-mail. Step S-10 can also be initiated by the client without
prompting from the meal planning system. FIG. 13 depicts a customer
update page accessed by the customer with the client device 12. For
example, the customer can provide updated information for the
weight designator 72 and percent body fat designator 70.
[0069] At step S-11, the meal planning system will use the updated
customer information to assess whether the selected goal 72 has
been achieved. If the goal has not been achieved, the meal planning
system reiterate the process starting at step S-3 with the updated
customer information.
[0070] It should be appreciated from the foregoing description that
the present invention provides a meal planning system and
associated method for providing personalized meal plans optimized
to achieve a selectable health objective which requires minimal
research, effort, time, computation and record keeping. This is
achieved, in part, by providing personalized meal planning which
includes a client device and a meal planning center configured to
communicate with the client device, and to receive a customer's
information including a weight designator, a gender designator, a
goal designator, and an activity level designator. The meal
planning center includes a storage device and a processing unit.
The storage device is configured to store recipe template files
having an ingredient designator and a plurality of recipe rule
factors, which include a nutrient contribution value, a minimum
ingredient value, and a maximum ingredient value. A plurality of
recipe rule factors are each assigned to each ingredient
designator. The processing unit is configured to determine a
nutritional allowance based upon the customer information and to
create a recipe that satisfies the nutritional allowance by using
the recipe rule factors assigned to the ingredient. The meal
planning center is further configured to transmit the recipe to the
client device.
[0071] The foregoing detailed description of the present invention
is provided for the purposes of illustration and is not intended to
be exhaustive or to limit the invention to the precise embodiment
disclosed. Accordingly, the scope of the present invention is
defined by the following claims.
* * * * *
References