U.S. patent application number 12/549251 was filed with the patent office on 2010-03-04 for processes and systems based on dietary fiber as energy.
Invention is credited to Wanema Frye, Ute Gerwig, Dawn Halkuff, Christine Jacobsohn, Maria Kinirons, Karen Miller-Kovach, Julia Peetz, Stephanie Lyn Rost.
Application Number | 20100055652 12/549251 |
Document ID | / |
Family ID | 41721934 |
Filed Date | 2010-03-04 |
United States Patent
Application |
20100055652 |
Kind Code |
A1 |
Miller-Kovach; Karen ; et
al. |
March 4, 2010 |
PROCESSES AND SYSTEMS BASED ON DIETARY FIBER AS ENERGY
Abstract
A process for controlling body weight of a consumer obtains food
energy data of candidate food servings to be ingested based on an
energy contribution of each of its protein content, its
carbohydrate content, its dietary fiber content and its fat content
and ingesting the food servings such that a sum of the food energy
data thereof bears a predetermined relationship to predetermined
food energy benchmark data of the consumer for a given period.
Related processes for selecting and purchasing food, for producing
food energy data and for producing a food product are provided.
Related processes and systems for supplying food energy data to a
requester and supplying meal plan data to a consumer are also
provided.
Inventors: |
Miller-Kovach; Karen;
(Charleston, SC) ; Gerwig; Ute; (Dusseldorf,
DE) ; Peetz; Julia; (Dusseldorf, DE) ;
Jacobsohn; Christine; (Dusseldorf, DE) ; Frye;
Wanema; (Overland Park, KS) ; Rost; Stephanie
Lyn; (Jersey City, NJ) ; Kinirons; Maria;
(East Islip, NY) ; Halkuff; Dawn; (New York,
NY) |
Correspondence
Address: |
PATENT DOCKET CLERK;COWAN, LIEBOWITZ & LATMAN, P.C.
1133 AVENUE OF THE AMERICAS
NEW YORK
NY
10036
US
|
Family ID: |
41721934 |
Appl. No.: |
12/549251 |
Filed: |
August 27, 2009 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61092981 |
Aug 29, 2008 |
|
|
|
Current U.S.
Class: |
434/127 ;
426/232; 705/1.1; 705/500; 707/705; 707/E17.044; 709/217 |
Current CPC
Class: |
G06Q 99/00 20130101;
G01N 33/02 20130101; G16H 20/60 20180101; G09B 5/02 20130101; G06Q
30/0601 20130101; G06Q 50/10 20130101; A23V 2002/00 20130101; G06Q
30/0635 20130101; G06F 19/00 20130101; G09B 19/0092 20130101; A23L
33/30 20160801; G16Z 99/00 20190201; G06Q 30/0623 20130101 |
Class at
Publication: |
434/127 ;
426/232; 705/500; 705/1.1; 707/705; 709/217; 707/E17.044 |
International
Class: |
G09B 19/00 20060101
G09B019/00; G01N 33/02 20060101 G01N033/02; G06Q 90/00 20060101
G06Q090/00; G06Q 30/00 20060101 G06Q030/00; G06Q 50/00 20060101
G06Q050/00; G06F 17/30 20060101 G06F017/30 |
Claims
1. A process for controlling body weight of a consumer, comprising,
for each of a plurality of candidate food servings, obtaining
respective food energy data representing an energy content thereof
based on an energy contribution of each of its protein content, its
carbohydrate content, its dietary fiber content and its fat
content; selecting food servings from the plurality of candidate
food servings such that a sum of respective food energy data of the
selected food servings bears a predetermined relationship to
predetermined food energy benchmark data for the consumer in a
given period; and ingesting the selected food servings.
2. The process of claim 1, comprising obtaining respective food
energy data for each of the candidate food servings by obtaining
protein data representing its protein content, carbohydrate data
representing its carbohydrate content, dietary fiber data
representing its dietary fiber content and fat data representing
its fat content, and forming the respective food energy data based
on a sum of the protein data, the carbohydrate data, the fat data
and the dietary fiber data.
3. The process of claim 1, comprising obtaining meal plan data
identifying candidate food servings to be ingested by the consumer
over the given period based on the respective food energy data and
the food energy benchmark data, wherein the candidate food servings
are ingested by the consumer in accordance with the meal plan
data.
4. The process of claim 1, wherein obtaining respective food energy
data comprises receiving the protein data, the carbohydrate data,
the dietary fiber data, and the fat data in a data processing
system and processing the received data using the data processing
system to produce the respective food energy data.
5. The process of claim 4, wherein receiving data in the data
processing system comprises receiving the protein data, the
carbohydrate data, the dietary fiber data, and the fat data via a
network, and further comprising communicating the respective food
energy data from the data processing system via the network.
6. The process of claim 1, wherein obtaining respective food energy
data comprises receiving food identification data for a respective
one of the candidate food servings in a data processing system; in
the data processing system, using the food identification data to
access food component data representing the protein content of the
respective one of the candidate food servings as well as its
carbohydrate content, its dietary fiber content and its fat
content, and processing the food component data in the data
processing system to produce the respective food energy data for
the respective one of the candidate food servings.
7. The process of claim 1, wherein obtaining respective food energy
data comprises receiving food identification data for a respective
one of the candidate food servings in a data processing system; and
accessing the respective food energy data for the respective one of
the candidate food servings from storage of the data processing
system using the food identification data.
8. A process for selecting and purchasing food, comprising, using
at least one of food identification data and food serving nutrient
data of a food offered for sale, obtaining food energy data
representing an energy content thereof based on an energy
contribution of each of its protein content, its carbohydrate
content, its dietary fiber content and its fat content; selecting
the food offered for sale based on its food energy data; and
purchasing the selected food offered for sale.
9. The process of claim 8, wherein obtaining food energy data
comprises obtaining respective food energy data of the food offered
for sale based on protein energy data representing its protein
energy content, carbohydrate energy data representing its
carbohydrate energy content, dietary fiber energy data representing
its dietary fiber energy content and fat energy data representing
its fat energy content, and forming the respective food energy data
based on a sum of the protein energy data, the carbohydrate energy
data, the fat energy data and the dietary fiber energy data.
10. The process of claim 8, wherein obtaining food energy data
comprises receiving protein energy data representing the protein
energy content of the food offered for sale, carbohydrate energy
data representing its carbohydrate energy content, dietary fiber
energy data representing its dietary fiber energy content and fat
energy data representing its fat energy content in a data
processing system and processing the received data using the data
processing system to produce the food energy data.
11. The process of claim 10, wherein receiving data in the data
processing system comprises receiving data representing the protein
energy data, the carbohydrate energy data, the dietary fiber energy
data and the fat energy data via a network, and further comprising
communicating the respective food energy data from the data
processing system via the network.
12. A process for producing food energy data for a selected food,
comprising, in a data processing system, receiving at least one of
food identification data and food nutrient data of a selected food;
and, in the data processing system, obtaining food energy data for
the selected food based on the at least one of its food
identification data and food nutrient data, and an energy
contribution of each of its protein content, its carbohydrate
content, its dietary fiber content and its fat content.
13. The process of claim 12, wherein obtaining food energy data
comprises obtaining respective food energy data of the selected
food based on protein energy data representing its protein energy
content, carbohydrate energy data representing its carbohydrate
energy content, dietary fiber energy data representing its dietary
fiber energy content and fat energy data representing its fat
energy content, and forming the respective food energy data based
on a sum of the protein energy data, the carbohydrate energy data,
the fat energy data and the dietary fiber energy data.
14. The process of claim 12, comprising receiving data for the
selected food in the data processing system comprising protein
energy data representing its protein energy content, carbohydrate
energy data representing its carbohydrate energy content, dietary
fiber energy data representing its dietary fiber energy content and
fat energy data representing its fat energy content, and processing
the received data using the data processing system to produce the
food energy data for the selected food.
15. The process of claim 12, comprising receiving the food
identification data in the data processing system, using the food
identification data to access protein energy data representing
protein energy content of the selected food, carbohydrate energy
data representing its carbohydrate energy content, dietary fiber
energy data representing its dietary fiber energy content and fat
energy data representing its fat energy content, and processing the
protein energy data, the carbohydrate energy data, the dietary
fiber energy data and the fat energy data in the data processing
system to produce the food energy data for the selected food.
16. The process of claim 12, comprising receiving the food
identification data in the data processing system and using the
food identification data to access the food energy data for the
selected food.
17. The process of claim 12, comprising storing the food energy
data in storage.
18. The process of claim 17, comprising storing the food energy
data in a database of existing food energy data to update it.
19. A process for providing data to a data requester, comprising,
receiving request data in a data processing system representing a
request for food energy data for a predetermined food serving;
using a processor of the data processing system, obtaining
respective food energy data representing an energy content thereof
based on an energy contribution of each of its protein content, its
carbohydrate content, its dietary fiber content and its fat
content; and at least one of (a) communicating the food energy data
to a device for presentation to the data requester, and (b)
presenting the food energy data to the data requester via a
presentation device of the data processing system.
20. The process of claim 19, comprising obtaining the food energy
data for the predetermined food serving based on protein energy
data representing its protein energy content, carbohydrate energy
data representing its carbohydrate energy content, dietary fiber
energy data representing its dietary fiber energy content and fat
energy data representing its fat energy content, and summing the
protein energy data, the carbohydrate energy data and the fat
energy data.
21. The process of claim 19, comprising receiving request data in
the data processing system comprising protein energy data
representing a protein energy content of the predetermined food
serving, carbohydrate energy data representing its carbohydrate
energy content, dietary fiber energy data representing its dietary
fiber energy content and fat energy data representing its fat
energy content, and processing the received data using the data
processing system to produce the food energy data for the
predetermined food serving.
22. The process of claim 19, comprising receiving request data in
the data processing system comprising food identification data for
the predetermined food serving, using the food identification data
to access protein energy data representing a protein energy content
of the predetermined food serving, carbohydrate energy data
representing its carbohydrate energy content, dietary fiber energy
data representing its dietary fiber energy content and fat energy
data representing its fat energy content, and processing the
accessed data using the data processing system to produce the food
energy data for the predetermined food serving.
23. The process of claim 19, comprising receiving request data in
the data processing system comprising food identification data for
the predetermined food serving, and using the food identification
data to access the food energy data for the predetermined food
serving.
24. A system for providing data to a data requester comprises an
input operative to receive request data representing a request for
food energy data for a predetermined food serving; a processor
coupled with the input to receive the request data and configured
to obtain food energy data in response thereto representing an
energy content thereof based on an energy contribution of each of
its protein content, its carbohydrate content, its dietary fiber
content and its fat content; and at least one of (a) communications
coupled with the processor to receive the food energy data
therefrom and to communicate the food energy data to a device for
presentation to the data requester, and (b) a presentation device
coupled with the processor to receive the food energy data and
operative to present the food energy data to the data
requester.
25. The system of claim 24, wherein the request data represents an
energy contribution of each of a protein content of the
predetermined food serving, its carbohydrate content, its dietary
fiber content and its fat content and the processor is operative to
process the request data to obtain the food energy data.
26. The system of claim 24, further comprising storage coupled with
the processor, wherein the request data comprises identification
data identifying the predetermined food serving and the processor
is configured to access data from the storage representing a
protein content of the predetermined food serving, its carbohydrate
content, its dietary fiber content and its fat content based on the
identification data and to process the accessed data to obtain the
food energy data.
27. The system of claim 24, comprising storage coupled with the
processor, wherein the request data comprises identification data
identifying the predetermined food serving and the processor is
operative to access the food energy data from the storage based on
the identification data.
28. A process for providing meal plan data to a consumer,
comprising, receiving request data in a data processing system
representing a request for a meal plan from a consumer; in response
to the request, obtaining food energy data in the data processing
system for each of a plurality of predetermined food servings based
on an energy contribution of each of its protein content, its
carbohydrate content, its dietary fiber content and its fat
content; obtaining meal plan data representing a plurality of
predetermined food servings to be consumed by the consumer during a
predetermined period based on the food energy data; and at least
one of (a) communicating the meal plan data to a device for
presentation to the data requester, and (b) presenting the meal
plan data to the data requester via a presentation device of the
data processing system.
29. The process of claim 28, wherein obtaining food energy data
comprises, for each of the plurality of predetermined food
servings, in the data processing system processing protein energy
data representing a protein energy content of a respective one of
the predetermined food servings, carbohydrate energy data
representing its carbohydrate energy content, dietary fiber energy
data representing its carbohydrate energy content and fat energy
data representing its fat energy content to produce the food energy
data.
30. The process of claim 28, wherein obtaining food energy data
comprises, for each of the plurality of predetermined food
servings, accessing data from storage representing the food energy
data thereof.
31. A system for providing meal plan data to a consumer,
comprising, an input operative to receive request data representing
a request for a meal plan from the consumer; a processor coupled
with the input to receive the request data and configured to obtain
food energy data for each of a plurality of predetermined food
servings based on an energy contribution of each of its protein
content, its carbohydrate content, its dietary fiber content and
its fat content, and to obtain meal plan data representing a
plurality of predetermined food servings to be consumed by the
consumer during a predetermined period based on the food energy
data; and at least one of (a) communications coupled with the
processor to receive the meal plan data therefrom and to
communicate the meal plan data to a device for presentation to the
consumer, and (b) a presentation device coupled with the processor
to receive the meal plan data and operative to present the meal
plan data to the consumer.
32. The system of claim 31, wherein the processor is operative to
obtain food energy data for each of the plurality of predetermined
food servings by processing protein energy data representing a
protein energy content of a respective one of the predetermined
food servings, carbohydrate energy data representing its
carbohydrate energy content, dietary fiber energy data representing
its carbohydrate energy content and fat energy data representing
its fat energy content to produce the food energy data
33. The system of claim 31, comprising storage coupled with the
processor, and wherein the processor is operative to obtain food
energy data for each of the plurality of predetermined food
servings by accessing the food energy data thereof from the
storage.
34. A process for producing a food product having food energy data
associated therewith, comprising, obtaining a food product,
supplying at least one of food identification data and food
nutrient data of the food product; obtaining food energy data for
the food product based on an energy contribution of each of its
protein content, its carbohydrate content, its dietary fiber
content and its fat content; and associating the food energy data
with the food product.
35. The process of claim 34, wherein obtaining the food product
comprises producing the food product.
36. The process of claim 34, wherein the food energy data is
associated with the food product by including the food energy data
on a substrate associated with the food product.
37. The process of claim 36, wherein the substrate comprises a
label accompanying the food product.
38. The process of claim 36, wherein the substrate comprises
packaging of the food product.
Description
BENEFIT AND RELATED APPLICATIONS
[0001] This application claims the benefit of U.S. provisional
patent application No. 61/092,981, filed Aug. 29, 2008, in the
names of Karen Miller-Kovach, Ute Gerwig, Julia Peetz, Christine
Jacobsohn, Wanema Frye, Stephanie Lyn Rost and Maria Kinirons. The
present application is related to U.S. patent application Ser. No.
______, entitled Processes and Systems Based on Metabolic
Conversion Efficiency (Attorney docket No. 26753.006); U.S. patent
application Ser. No. ______, entitled Processes and Systems Using
and Producing Food Healthfulness Data based on Food Metagroups
(Attorney docket No. 26753.010); U.S. patent application Ser. No.
______, entitled Processes and Systems Using and Producing Food
Healthfulness Data based on Linear Combinations of Nutrients
(Attorney docket No. 26753.012); U.S. patent application Ser. No.
______, entitled Processes and Systems for Achieving and Assisting
in Improved Nutrition (Attorney docket No. 26753.014); and U.S.
patent application Ser. No. ______, entitled Processes and Systems
for Achieving and Assisting in Improved Nutrition based on Food
Energy Data and Relative Healthfulness Data (Attorney docket No.
26753.016), each of which is filed concurrently herewith and all of
which are hereby incorporated herein by reference in their
entireties.
FIELD OF THE INVENTION
[0002] Processes are provided for selecting, ingesting and/or
purchasing foods for achieving weight control, as well as processes
for producing food products, and systems and processes for
assisting with each of the foregoing.
BACKGROUND OF THE INVENTION
[0003] Weight Watchers International, Inc. is the world's leading
provider of weight management services, operating globally through
a network of Company-owned and franchise operations. Weight
Watchers provides a wide range of products, publications and
programs for those interested in weight loss and weight control.
With over four decades of weight management experience, expertise
and know-how, Weight Watchers has become one of the most recognized
and trusted brand names among weight conscious consumers.
[0004] Years ago, Weight Watchers pioneered innovative and
successful methods for weight control and systems for assisting
consumers in practicing such methods. Such methods and systems are
the subjects of U.S. Pat. No. 6,040,531; U.S. Pat. No. 6,436,036;
U.S. Pat. No. 6,663,564; U.S. Pat. No. 6,878,885 and U.S. Pat. No.
7,361,143, each of which is incorporated herein by reference in its
entirety. These methods assign values to food servings based on
their calorie content, which is increased on the basis of fat
content and decreased on the basis of dietary fiber content. This
assignment is carried out using a proprietary formula developed by
Weight Watchers scientists. The values for food servings consumed
each day are summed and the consumer ensures that they do not
exceed a predetermined maximum value. These methods afford a simple
and effective weight control framework, especially for those who
cannot devote substantial attention to their weight control
efforts.
[0005] This formula seeks to encourage consumption of dietary fiber
by reducing the "charge" for foods ingested by subtracting an
amount based on their fiber content. It does not, therefore, assign
any calorie or energy value to fiber, but rather diminishes the
perceived cost of consuming fiber-rich foods to induce consumers to
prefer them.
DISCLOSURE
[0006] FIG. 1 is a flow chart illustrating a process for
controlling body weight in a human being in accordance with certain
embodiments;
[0007] FIG. 2 illustrates certain embodiments of a data processing
system useful in the processes disclosed herein;
[0008] FIG. 3 illustrates a client/server system useful in the
processes disclosed herein; and
[0009] FIG. 4 is a flow chart illustrating certain disclosed
processes for producing a food product having food energy data
associated therewith.
[0010] For this application the following terms and definitions
shall apply:
[0011] The term "energy content" as used herein refers to the
energy content of a given food, whether or not adjusted for the
metabolic conversion efficiency of one or more nutrients in the
food.
[0012] The term "metabolic conversion efficiency" as used herein
includes both absolute measures of metabolic conversion efficiency
and the metabolic conversion efficiency of nutrients relative to
each other.
[0013] The term "data" as used herein means any indicia, signals,
marks, symbols, domains, symbol sets, representations, and any
other physical form or forms representing information, whether
permanent or temporary, whether visible, audible, acoustic,
electric, magnetic, electromagnetic or otherwise manifested. The
term "data" as used to represent predetermined information in one
physical form shall be deemed to encompass any and all
representations of corresponding information in a different
physical form or forms.
[0014] The term "presentation data" as used herein means data to be
presented to a user in any perceptible form, including but not
limited to, visual form and aural form. Examples of presentation
data include data displayed on a visual presentation device, such
as a monitor, and data printed on paper.
[0015] The term "presentation device" as used herein means a device
or devices capable of presenting data to a user in any perceptible
form.
[0016] The term "database" as used herein means an organized body
of related data, regardless of the manner in which the data or the
organized body thereof is represented. For example, the organized
body of related data may be in the form of one or more of a table,
a map, a grid, a packet, a datagram, a frame, a file, an e-mail, a
message, a document, a list or in any other form.
[0017] The term "image dataset" as used herein means a database
suitable for use as presentation data or for use in producing
presentation data.
[0018] The term "auxiliary image feature" as used herein means one
or more of the color, brightness, shading, shape or texture of an
image.
[0019] The term "network" as used herein includes both networks and
internetworks of all kinds, including the Internet, and is not
limited to any particular network or inter-network. For example,
"network" includes those that are implemented using wired links,
wireless links or any combination of wired and wireless links.
[0020] The terms "first", "second", "primary" and "secondary" are
used to distinguish one element, set, data, object, step, process,
activity or thing from another, and are not used to designate
relative position or arrangement in time, unless otherwise stated
explicitly.
[0021] The terms "coupled", "coupled to", and "coupled with" as
used herein each mean a relationship between or among two or more
devices, apparatus, files, circuits, elements, functions,
operations, processes, programs, media, components, networks,
systems, subsystems, and/or means, constituting any one or more of
(a) a connection, whether direct or through one or more other
devices, apparatus, files, circuits, elements, functions,
operations, processes, programs, media, components, networks,
systems, subsystems, or means, (b) a communication relationship,
whether direct or through one or more other devices, apparatus,
files, circuits, elements, functions, operations, processes,
programs, media, components, networks, systems, subsystems, or
means, and/or (c) a functional relationship in which the operation
of any one or more devices, apparatus, files, circuits, elements,
functions, operations, processes, programs, media, components,
networks, systems, subsystems, or means depends, in whole or in
part, on the operation of any one or more others thereof.
[0022] The terms "communicate," "communicating" and "communication"
as used herein include both conveying data from a source to a
destination, and delivering data to a communication medium, system,
channel, network, device, wire, cable, fiber, circuit and/or link
to be conveyed to a destination. The term "communications" as used
herein includes one or more of a communication medium, system,
channel, network, device, wire, cable, fiber, circuit and link.
[0023] The term "processor" as used herein means processing
devices, apparatus, programs, circuits, components, systems and
subsystems, whether implemented in hardware, software or both, and
whether or not programmable. The term "processor" as used herein
includes, but is not limited to one or more computers, hardwired
circuits, neural networks, signal modifying devices and systems,
devices and machines for controlling systems, central processing
units, programmable devices and systems, field programmable gate
arrays, application specific integrated circuits, systems on a
chip, systems comprised of discrete elements and/or circuits, state
machines, virtual machines, data processors, processing facilities
and combinations of any of the foregoing.
[0024] The term "data processing system" as used herein means a
system implemented at least in part by hardware and comprising a
data input device, a data output device and a processor coupled
with the data input device to receive data therefrom and coupled
with the output device to provide processed data thereto.
[0025] The terms "obtain", "obtained" and "obtaining", as used with
respect to a processor or data processing system mean (a) producing
data by processing data, (b) retrieving data from storage, or (c)
requesting and receiving data from a further data processing
system.
[0026] The terms "storage" and "data storage" as used herein mean
one or more data storage devices, apparatus, programs, circuits,
components, systems, subsystems, locations and storage media
serving to retain data, whether on a temporary or permanent basis,
and to provide such retained data.
[0027] The terms "food serving identification data" and "food
serving ID data" as used herein mean data of any kind that is
sufficient to identify a food and to convey an amount thereof,
whether by mass, weight, volume, or size, or by reference to a
standard or otherwise defined food serving, or by amounts of
constituents thereof. The terms "amount" and "amounts" as used
herein refer both to absolute and relative measures.
[0028] The terms "food identification data" and "food ID data" as
used herein mean data of any kind that is sufficient to identify a
food, whether or not such data conveys an amount thereof.
[0029] A process for controlling body weight of a consumer
comprises, for each of a plurality of candidate food servings,
obtaining respective food energy data representing an energy
content thereof based on an energy contribution of each of its
protein content, its carbohydrate content, its dietary fiber
content and its fat content; selecting food servings from the
plurality of candidate food servings such that a sum of respective
food energy data of the selected food servings bears a
predetermined relationship to predetermined food energy benchmark
data for the consumer in a given period; and ingesting the selected
food servings.
[0030] A process for selecting and purchasing food comprises, using
at least one of food identification data and food serving nutrient
data of a food offered for sale, obtaining food energy data
representing an energy content thereof based on an energy
contribution of each of its protein content, its carbohydrate
content, its dietary fiber content and its fat content; selecting
the food offered for sale based on its food energy data; and
purchasing the selected food offered for sale.
[0031] A process for producing food energy data for a selected food
comprises, in a data processing system, receiving at least one of
food identification data and food nutrient data of a selected food;
and, in the data processing system, obtaining food energy data for
the selected food based on the at least one of its food
identification data and food nutrient data, and an energy
contribution of each of its protein content, its carbohydrate
content, its dietary fiber content and its fat content.
[0032] In certain embodiments, the food energy data is stored in
storage. In certain ones of such embodiments, the food energy data
is stored in a database of existing food energy data in order to
update it.
[0033] A process for providing data to a data requester comprises
receiving request data in a data processing system representing a
request for food energy data for a predetermined food serving;
using a processor of the data processing system, obtaining
respective food energy data representing an energy content thereof
based on an energy contribution of each of its protein content, its
carbohydrate content, its dietary fiber content and its fat
content; and at least one of (a) communicating the food energy data
to a device for presentation to the data requester, and (b)
presenting the food energy data to the data requester via a
presentation device of the data processing system.
[0034] A system for providing data to a data requester comprises an
input operative to receive request data representing a request for
food energy data for a predetermined food serving; a processor
coupled with the input to receive the request data and configured
in response thereto to obtain food energy data representing an
energy content thereof based on an energy contribution of each of
its protein content, its carbohydrate content, its dietary fiber
content and its fat content; and at least one of (a) communications
coupled with the processor to receive the food energy data
therefrom and to communicate the food energy data to a device for
presentation to the data requester, and (b) a presentation device
coupled with the processor to receive the food energy data and
operative to present the food energy data to the data
requester.
[0035] A process for providing meal plan data to a consumer,
comprises receiving request data in a data processing system
representing a request for a meal plan from a consumer; in response
to the request, obtaining food energy data in the data processing
system for each of a plurality of predetermined food servings based
on an energy contribution of each of its protein content, its
carbohydrate content, its dietary fiber content and its fat
content; obtaining meal plan data representing a plurality of
predetermined food servings to be consumed by the consumer during a
predetermined period based on the food energy data; and at least
one of (a) communicating the meal plan data to a device for
presentation to the data requester, and (b) presenting the meal
plan data to the data requester via a presentation device of the
data processing system.
[0036] A system for providing meal plan data to a consumer
comprises an input operative to receive request data representing a
request for a meal plan from the consumer; a processor coupled with
the input to receive the request data and configured to obtain food
energy data for each of a plurality of predetermined food servings
based on an energy contribution of each of its protein content, its
carbohydrate content, its dietary fiber content and its fat
content, and to obtain meal plan data representing a plurality of
predetermined food servings to be consumed by the consumer during a
predetermined period based on the food energy data; and at least
one of (a) communications coupled with the processor to receive the
meal plan data therefrom and to communicate the meal plan data to a
device for presentation to the consumer, and (b) a presentation
device coupled with the processor to receive the meal plan data and
operative to present the meal plan data to the consumer.
[0037] A process for producing a food product having food energy
data associated therewith comprises obtaining a food product,
supplying at least one of food identification data and food
nutrient data of the food product; obtaining food energy data for
the food product based on an energy contribution of each of its
protein content, its carbohydrate content, its dietary fiber
content and its fat content; and associating the food energy data
with the food product.
[0038] In certain embodiments, the food energy data is associated
with the food product by including the food energy data on a
substrate associated with the food product. In certain ones of such
embodiments, the substrate comprises a package for the food
product. In certain ones of such embodiments, the substrate
comprises a label accompanying the food product.
[0039] Food servings can be specified in various ways, and
preferably in ways that are meaningful to consumers according to
their local dining customs. Food servings may be specified by
weight, mass, size or volume, or according to customary ways of
consuming food in the relevant culture. For example, in the United
States it is customary to use measures such as cups, quarts,
teaspoons, tablespoons, ounces, pounds, or even a "pinch", in
Europe, it is more common to use units such as liters, deciliters,
grams and kilograms. In China and Japan it is also appropriate to
use a measure such as a standard mass or weight held by chopsticks
when consuming food.
[0040] In certain embodiments, food energy data is produced based
on protein data representing the protein energy content of a
candidate food serving, carbohydrate data representing its
carbohydrate energy content, fat data representing its fat energy
content, and dietary fiber data representing its dietary fiber
energy content. This data is provided either by the consumer or
from another source based on data from the consumer, such as food
identification data. If the protein energy data is represented as
"PRO", the carbohydrate energy data as "CHO", the fat energy data
as "FAT", and the dietary fiber energy data as "DF", in certain
ones of such embodiments, the food energy data (represented as
"FED") is obtained by processing the data in the manner represented
by the following equation:
FED=PRO+CHO+FAT+DF. (1)
[0041] In certain ones of such embodiments, food energy data is
produced based on the protein energy data, the carbohydrate energy
data, the fat energy data, and the dietary fiber energy data, of
the candidate food serving, by applying respective weight data to
weight each of the protein energy data, the carbohydrate energy
data, the fat energy data and the dietary fiber energy data
representing its relative metabolic conversion efficiency and
forming the food energy data based on a sum of the weighted protein
energy data, the weighted carbohydrate energy data, the weighted
fat energy data and the weighted dietary fiber energy data. If Wpro
represents the respective weighting data for PRO, Wcho represents
the respective weighting data for CHO, Wfat represents the
respective weighting data for FAT and Wdf represents the respective
weighting data for dietary fiber, in certain ones of such
embodiments, the food energy data (represented as "FED") is
obtained by processing the data in the manner represented by the
following equation:
FED=(Wpro.times.PRO)+(Wcho.times.CHO)+(Wfat.times.FAT)+(Wdf.times.DF).
(2)
[0042] In certain ones of such embodiments, Wpro is selected from
the range 0.7.ltoreq.Wpro.ltoreq.0.8, Wcho is selected from the
range 0.9.ltoreq.Wcho.ltoreq.0.95, Wfat is selected from the range
0.97.ltoreq.Wfat.ltoreq.1.0 and Wdf is selected from the range
0.ltoreq.Wdf.ltoreq.0.5 In certain ones of such embodiments, Wpro
is substantially equal to 0.8, Wcho is substantially equal to 0.95,
Wfat is substantially equal to 1.0 and Wdf is substantially equal
to 0.25.
[0043] In certain embodiments, food energy data is produced based
on protein data representing the mass or weight of the protein
content (represented as PROm), carbohydrate data representing the
mass or weight of the carbohydrate content (represented as CHOm),
fat data representing the mass or weight of the fat content
(represented as FATm) and dietary fiber data representing the mass
or weight of the dietary fiber content (represented as DFm), of a
candidate food serving. In such embodiments, the protein data,
carbohydrate data, fat data and dietary fiber data, are converted
to energy data in producing the food energy data, by processing the
protein data, carbohydrate data, fat data and dietary fiber data in
the manner represented by the following equation:
FED=(Wpro.times.Cp.times.PROm)+(Wcho.times.Cc.times.CHOm)+(Wfat.times.Cf-
.times.FATm)+(Wdf.times.Cdf.times.DFm), (3)
[0044] where Cp is a conversion factor for converting PROm to data
representing an energy content of PROm, Cc is a conversion factor
for converting CHOm to data representing an energy content of CHOm,
Cf is a conversion factor for converting FATm to data representing
an energy content of FATm and Cdf is a conversion factor for
converting DFm to data representing an energy content of DFm. For
example where the food energy data is represented in kilocalories
and PROm, CHOm, FATm and DFm are expressed in grams, Cp is selected
as 4 kilocalories/gram, Cc is selected as 4 kilocalories/gram, Cf
is selected as 9 kilocalories/gram and Cdf is selected as 4
kilocalories/gram.
[0045] In the US and in CA, where food labeling standards include a
food product's dietary fiber in its total carbohydrate amount in
grams (represented as "Total_CHOm" herein), food energy data may
instead be produced by processing the protein data, carbohydrate
data, fat data and dietary fiber data in the manner represented by
the following equation:
FED=(Wpro.times.Cp.times.PROm)+(Wcho.times.Cc.times.[Total_CHOm-DFm])+(W-
fat.times.Cf.times.FATm)+(Wdf.times.Cdf.times.DFm). (4)
[0046] In certain embodiments, the food energy data is produced in
a modified fashion in order to discourage consumption of foods
having a high saturated fat content, so that the food energy data
(FED) is based both on the relative metabolic conversion efficiency
of selected nutrients and weighting data that promotes consumption
of relatively more healthful foods. In such embodiments, and where
(as in the US and CA) food labeling standards include a food
product's saturated fat (represented as "Sat_FATm" herein) in its
total amount of fat in grams (represented as "Total_FATm" herein),
the food energy data is produced by processing the protein data,
carbohydrate data, fat data, saturated fat data and dietary fiber
data in the manner represented by the following equation:
FED=(Wpro.times.Cp.times.PROm)+(Wcho.times.Cc.times.[Total_CHOm-DFm])+(W-
df.times.Cdf.times.DFm)+(Wfat.times.Cf.times.[Total_FATm-Sat_FATm])+(Wsfat-
.times.Cf.times.Sat_Fatm), (5)
[0047] wherein Wsfat represents modified weighting data for
Sat_FATm. In certain ones of such embodiments, Wpro is selected
from the range 0.7.ltoreq.Wpro.ltoreq.0.8, Wcho is selected from
the range 0.9.ltoreq.Wcho.ltoreq.0.95, Wfat is selected from the
range 0.97.ltoreq.Wfat.ltoreq.1.0, Wdf is selected from the range
0<Wdf.ltoreq.0.5, and Wsfat is selected from the range
1.0.ltoreq.Wsfat.ltoreq.1.3. In particular ones of such
embodiments, Wpro is substantially equal to 0.8, Wcho is
substantially equal to 0.95, Wfat is substantially equal to 1.0,
Wdf is substantially equal to 0.25 and Wsfat is substantially equal
to 1.3.
[0048] The relatively higher value assigned to Wsfat is based, in
part, on the desirability of discouraging consumption of saturated
fat, due to the ill-health effects associated with this nutrient.
The higher ranges and values of Wpro and Wcho in the presently
disclosed embodiments relative to those employed in embodiments
disclosed hereinabove, are useful for weight loss processes. That
is, consumers engaged in a weight loss process by limiting their
food energy consumption could, in some cases, be encouraged to eat
foods higher in saturated fat if it is assigned a relatively higher
weight than other nutrients, since this tends to reduce their
overall food energy consumption. By assigning relatively higher
ranges and values for Wpro and Wcho for use in processes that also
weight saturated fat higher than unsaturated fat, the potential to
encourage consumption of saturated fat is substantially reduced.
Accordingly, the weights assigned to Wpro and Wcho in the presently
disclosed embodiments are based both on the relative metabolic
conversion efficiency of protein and carbohydrates and the desire
to promote consumption of relatively more healthful foods.
[0049] In certain embodiments, for foods containing alcohol, the
foregoing processes are modified to add a term representing an
energy component represented by the amount of alcohol in the food.
Where the amount of alcohol (by weight or mass) is expressed in
grams (represented as "ETOHm" herein), this term is produced by
multiplying ETOHm by a weighting factor Wetoh and a conversion
factor Cetoh, where Wetoh is selected from the range
1.0.ltoreq.Wetoh.ltoreq.1.3, and in particular ones of such
embodiments is substantially equal to 1.29, and Cetoh is selected
as 9 kilocalories/gram, based on the principle that alcohol is
metabolized in the same pathway as fat. The higher value assigned
to Wetoh is based, in part, on the desirability of discouraging
consumption of alcohol, due to the ill-health effects associated
with this nutrient. Where a food contains alcohol, in certain
embodiments its food energy data is produced by processing PROm,
Total_CHOm, DFm, Total_FATm, Sat_FATm, and ETOHm in the manner
represented by the following equation:
FED=(Wpro.times.Cp.times.PROm)+(Wcho.times.Cc.times.[Total_CHOm-DFm])+(W-
df.times.Cdf.times.DFm)+(Wfat.times.Cf.times.[Total_FATm-Sat_FATm])+(Wsfat-
.times.Cf.times.Sat_Fatm)+(Wetoh.times.Cetoh.times.ETOHm). (6)
[0050] The process represented by equation (6) is modified for use
in CE and AU and is represented as follows:
FED=(Wpro.times.Cp.times.PROm)+(Wcho.times.Cc.times.Total_CHOm)+(Wdf.tim-
es.Cdf.times.DFm)+(Wfat.times.Cf.times.[Total_FATm-Sat_FATm])+(Wsfat.times-
.Cf.times.Sat_Fatm)+(Wetoh.times.Cetoh.times.ETOHm). (7)
[0051] In certain embodiments, for foods containing sugar alcohol,
the foregoing processes as represented by equations (6) and (7) are
modified to add a term representing an energy component represented
by the amount of sugar alcohol in the food. Where the amount of
sugar alcohol (by weight or mass) is expressed in grams
(represented as "SETOHm" herein), this term is produced by
multiplying SETOHm by a weighting factor Wsetoh and a conversion
factor Csetoh, where Wsetoh is selected from the range
0.9.ltoreq.Wsetoh.ltoreq.0.95, and in particular ones of such
embodiments is substantially equal to 0.95, and Csetoh is selected
from the range 0.2 to 4.0 kilocalories/gram, and in particular ones
of such embodiments is substantially equal to 2.4. Where a food
contains sugar alcohol, in certain embodiments its food energy data
is produced by processing PROm, Total_CHOm, DFm, Total_FATm,
Sat_FATm, ETOHm and SETOHm in the manner represented by the
following equation:
FED=(Wpro.times.Cp.times.PROm)+(Wcho.times.Cc.times.[Total_CHOm-DFm-SETO-
Hm])+(Wdf.times.Cdf.times.DFm)+(Wfat.times.Cf.times.[Total_FATm-Sat_FATm])-
+(Wsfat.times.Cf.times.Sat_Fatm)+(Wetoh.times.Cetoh.times.ETOHm)+(Wsetoh.t-
imes.Csetoh.times.SETOHm). (8)
[0052] The process represented by equation (8) is modified for use
in CE and AU and is represented as follows:
FED=(Wpro.times.Cp.times.PROm)+(Wcho.times.Cc.times.[Total_CHOm-SETOHm])-
+(Wdf.times.Cdf.times.DFm)+(Wfat.times.Cf.times.[Total_FATm-Sat_FATm])+(Ws-
fat.times.Cf.times.Sat_Fatm)+(Wetoh.times.Cetoh.times.ETOHm)+(Wsetoh.times-
.Csetoh.times.SETOHm). (9)
[0053] For the consumer's convenience, in many applications (such
as the Weight Watchers.RTM. program) the food energy data is
converted to simplified whole number data for a candidate food
serving by producing dietary data expressed as whole number data by
dividing the food energy data by factor data, such as data having a
value of 35, and rounding the resulting value to produce the
simplified whole number data. (Of course, to assign 35 as the value
of the factor data is arbitrary, and any other value such as 50, 60
or 70 may be used for this purpose.)
[0054] In the manner described above, the consumer can easily track
food consumption throughout a period, such as a day or a week,
(either manually or with the assistance of a data processing
system) to ensure that a predetermined sum of the dietary data for
the food consumed bears a predetermined relationship to a value of
predetermined whole number benchmark data based on one or more of
the consumer's age, body weight, height, gender and activity level.
For example, if the consumer is following a weight loss program,
the predetermined whole number benchmark data is set at a value
selected to ensure that the consumer will lose weight at a safe
rate if he or she consumes an amount of food during the period
having a sum of dietary data that does not exceed the predetermined
whole number benchmark data.
[0055] Since individual food energy needs vary with the
individual's age, weight, gender, height and activity level, in
certain embodiments the predetermined whole number benchmark data
is selected based on one or more of these variables. In such
embodiments, food energy needs are estimated based on methods
published by the National Academies Press, Washington, DC, USA in
Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat,
Fatty Acids, Cholesterol, Protein and Amino Acids, 2005, pages 203
and 204. More specifically, as explained therein these methods
estimate that men aged 19 years and older have a total energy
expenditure (TEE) determined as follows:
TEE=864-(9.72.times.age)+PA.times.(14.2.times.weight+503.times.height),
(10)
[0056] and that women aged 19 years and older have a TEE determined
as follows:
TEE=387-(7.31.times.age)+PA.times.(10.9.times.weight+660.7.times.height)-
, (11)
[0057] where age is given in years, weight in kilograms and height
in meters.
[0058] In such embodiments, these methods are employed on the basis
that all individuals have a "low active" activity level, so that
the activity level (PA) for men is set at 1.12 and PA for women is
set at 1.14. The published methods assume a 10 percent conversion
cost regardless of the types and amounts of nutrients consumed;
consequently, TEE is adjusted by subtracting 10 percent of the
calculated TEE. Also, the published method of calculating TEE
assigns an energy content of zero to certain foods having a
non-zero energy content. The total energy content of such foods
consumed within a given day generally falls within a range of 150
to 250 kilocalories, which may be normalized as 200 kilocalories.
Accordingly, TEE as determined by the published method is adjusted
to produce adjusted TEE (ATEE) in a process represented by the
following equation:
ATEE=TEE-(TEE.times.0.10)+200, (12)
[0059] where ATEE and TEE are given in kilocalories.
[0060] For consumers carrying out a process of reducing body
weight, the predetermined whole number benchmark is obtained by
subtracting an amount from the adjusted TEE selected to ensure a
predetermined weight loss over a predetermined period of time. For
example, a safe weight loss process can be selected to produce a
loss of two pounds per week, or a consumption of 1000 kilocalories
per day less than ATEE for a given individual. In this example, to
produce the predetermined whole number benchmark data (PWNB), where
the factor data used to produce the dietary data for the candidate
food servings (whether having a value of 35, 50, 60, 70 or other
value) is represented as FAC, such data is produced by a process
represented by the following equation:
PWNB=(ATEE-1000)/FAC. (13)
[0061] To achieve weight loss, the value of (ATEE-1000) in certain
embodiments is selected to fall within a range of 1000 kilocalories
to 2500 kilocalories, so that if (ATEE-1000) is less than 1000
kilocalories, then (ATEE is set equal to 1000 kilocalories, and if
(ATEE-1000) is greater than 2500 kilocalories, (ATEE-1000) is set
equal to 2500 kilocalories. However, in various other embodiments,
the upper limit of 2500 kilocalories varies from 2000 to 3000
kilocalories, and the lower limit of 1000 kilocalories varies from
500 to 1500 kilocalories.
[0062] FIG. 1 illustrates a process for controlling body weight in
a human being in which a consumer wishes to reduce his or her body
weight. At the beginning of a selected period, such as a day or a
week, a variable SUM is set 20 to 0. A consumer considers ingesting
a candidate food serving and acquires 24 data representing its
identity and/or its nutrient content. In order to evaluate the
desirability of ingesting the candidate food serving, the consumer
obtains 26 food energy data for the candidate food serving based on
at least one of the data representing its identity and nutrient
content. If the consumer is considering a food serving such as a
WEIGHT WATCHERS.RTM. SMART ONES.RTM. prepared meal, the consumer
obtains the food energy data from an image printed on its
packaging, so that the food energy data is based on data
representing the identity of the candidate food serving. If the
consumer is considering a food serving that is a different packaged
food that does not conveniently include the food energy data on its
package or an unpackaged food, such as produce, the consumer uses
data comprising one of the identity of the food and its nutrient
content to obtain the food energy data. This is achieved using one
of the processes disclosed hereinabove, using an appropriate data
processing system such as a personal digital assistant (PDA),
laptop computer, desktop computer or cellular telephone either to
obtain the food energy data based on its own stored data, or by
obtaining some or all of the necessary data from a networked
server.
[0063] Based on the obtained food energy data the consumer decides
30 whether to ingest the candidate food serving or to reject it. If
the value of SUM would exceed predetermined maximum data if the
consumer ingests the candidate food serving, the consumer decides
30 to reject it and the process returns to 20 to be repeated when
the consumer again considers a candidate food serving for
ingestion. If the consumer decides to ingest the candidate food
serving, the food energy data is added 32 to SUM, the consumer
ingests 36 the candidate food serving and the process returns to 20
to be repeated when the consumer again considers a candidate food
serving for ingestion. It will be appreciated that steps 32 and 36
need not be carried out in the order illustrated.
[0064] Of course, if the consumer instead is attempting to gain
body weight, then her or she selects and ingests candidate food
servings within the period whose food energy data exceeds a
predetermined benchmark.
[0065] FIG. 2 illustrates a data processing system 40 of certain
embodiments useful in carrying out the process of FIG. 1. The data
processing system 40 comprises a processor 44, a storage 50 coupled
with the processor 44, an input 56 coupled with processor 44, a
presentation device 60 coupled with processor 44 and communications
64 coupled with processor 44.
[0066] Where system 40 is implemented as a PDA, laptop computer,
desktop computer or cellular telephone, in certain ones of such
embodiments the input 56 comprises one or more of a keypad, a
keyboard, a point-and-click device (such as a mouse), a
touchscreen, a microphone, switch(es), a removable storage or the
like, and presentation device 60 comprises an LCD display, a plasma
display, a CRT display, a printer, lights, LED's or the like.
[0067] In certain ones of such embodiments, storage 50 stores the
necessary weighting data and conversion factor data necessary to
carry out one or more of the processes summarized in equations (1)
through (9) hereinabove. Using input 56, the consumer inputs the
data PRO, CHO and FAT, the data PROm, CHOm and FATm, or the data
PROm, Total_CHOm, DFm, Total_FATm, Sat_FATm, ETOHm (as available),
and SETOHm (as available), for a food or candidate food serving
depending on the process to be carried out. Processor 44 retrieves
the necessary weighting data and conversion factor data, as need
be, from storage 50 and processes the input data according to one
of equations (1) through (9) to produce the food energy data.
Processor 44 then controls presentation device 60 to display the
food energy data to the consumer.
[0068] In certain ones of such embodiments, storage 50 stores food
energy data for a plurality of predetermined foods, which can be
retrieved using an address based on an identification of the food
input by the consumer using input 56. Processor 44 produces an
address for the corresponding food energy data in storage 50 and
reads the food energy data therefrom using the address. Processor
44 then controls presentation device 60 to display the food energy
data to the consumer.
[0069] In certain ones of such embodiments, the food energy data
stored in storage 50 is downloaded from a server via a network.
With reference to FIG. 3, a plurality of data processing systems
40' and 40'', each corresponding to data processing system 40
access a server 76 via a network 70 to obtain the food energy data,
either to obtain a database of food energy data or to update such a
database stored in their storage 50. Network 70 may be a LAN, WAN,
metropolitan area network or an internetwork, such as the Internet.
Server 76 stores food energy data for a large number and variety of
foods and candidate food servings which have been produced thereby,
obtained from another host on network 70 or a different network, or
input from a removable storage device or via an input of server 76
(not shown for purposes of simplicity and clarity).
[0070] In certain ones of such embodiments, processor 44 of one of
data processing systems 40' and 40'' receives the input data from
input 56 and the consumer, and controls communications 64 to
communicate such data to server 76 via network 70. Server 76 either
retrieves the corresponding food energy data from a storage thereof
(not shown for purposes of simplicity and clarity), or produces the
food energy data from the received data using the weighting data
and conversion data, as appropriate, and communicates the food
energy data to communications 64. Processor 44 then controls
presentation device 60 to display the food energy data to the
consumer.
[0071] The systems of FIGS. 2 and 3 are configured in certain
embodiments to produce meal plan data for a person on request. A
meal plan for a given person is based on a personal profile of the
person and food energy data produced for a variety of foods, either
prior to the request for the meal plan data or upon such request.
The personal profile includes such data as may be necessary to
retrieve or produce a meal plan tailored to the needs and/or
desires of the requesting person, and can include data such as the
person's weight, height, body fat, gender, age, attitude,
athleticism, weight goals, race, religion, ethnicity, blood type,
health restrictions and needs, such as diseases and injuries, and
consequent dietary restrictions and needs. This data is entered by
the requesting person via input 56 of the system 40 in FIG. 2, and
stored as a personal profile either by processor 44 in storage 50,
or communicated by communications 64 to be stored by server 76.
[0072] In certain embodiments, processor 44 accesses appropriate
instructions from storage 50 to produce a plurality of meal plans
each designed to fulfill predetermined criteria, such as a weight
loss diet, a weight gain diet, a weight maintenance diet, a low-fat
diet, a low carbohydrate diet, an ethnically or religiously
appropriate diet, or the like. Criteria and methods for producing
such diets are well known and encompass the criteria and methods
disclosed by US published patent application No. 2004/0171925,
published Sep. 2, 2004 in the names of David Kirchoff, et al. and
assigned to the assignee of the present application. US
2004/0171925 is hereby incorporated by reference herein in its
entirety.
[0073] Processor 44 also obtains food energy data produced as
described hereinabove for the various foods in or to be included in
the meal plan data, and selects and/or substitutes foods for the
meal plan based on the food energy data. In certain ones of such
embodiments, for a person attempting to lose body weight processor
44 selects and/or substitutes the foods based on the food energy
data in order to ensure that the person can achieve the desired
weight loss safely. In certain ones of such embodiments, the
processor 44 produces meal plan data matched to predetermined
criteria and stores the data in storage 50 for subsequent access
upon a request for meal plan data. Upon receipt of such a request,
processor 44 accesses the meal plan data based on a requester's
profile data and presents it to the requester via presentation
device 60.
[0074] Once the meal plan data is been thus produced, processor 44
controls presentation device 60 to present the meal plan data to
the requesting person. In certain embodiments in which the server
76 obtains the meal plan data, server 76 communicates the meal plan
data to communications 64 for presentation to the requesting person
via presentation device 60. In certain ones of such embodiments,
the server 76 produces meal plan data matched to predetermined
criteria and stores the data for subsequent access upon a request
for meal plan data. Upon receipt of such a request from one of
systems 40' and 40'', server 76 accesses the meal plan data based
on a requester's profile data and communicates it to the requesting
system for presentation to the requester.
[0075] FIG. 4 is a flow chart used to illustrate certain
embodiments of a process for producing a food product having food
energy data associated therewith. A food product is obtained 300,
whether by producing the food product, by retrieving it from
inventory or receiving a delivery thereof. Accordingly, the food
product may be a processed food product, or it may be a raw food
product, such as an agricultural product or seafood.
[0076] At least one of food identification data and food nutrient
data of the food product is supplied 310. The food identification
data may be the name of the food, a stock keeping unit or other
data as described hereinbelow. Food energy data for the food
product is obtained 320 based on the food identification data or
the food nutrient data, using one of the processes disclosed
hereinabove. In certain ones of such embodiments, the food
identification data is input to a data processing system storing
food energy data for one or more food products. In this example,
the food identification data may be a name of the food product, an
identifier such as a stock keeping unit, or data which associates
the food product with its respective stored food energy data. In
certain ones of such embodiments, such food nutrient data is
supplied to a data processing system as may be required to produce
food energy data for the food product using one of the processes
disclosed hereinabove. In certain ones of such embodiments, the
food energy data is obtained from an appropriate record or
calculated in accordance with one of the processes disclosed
hereinabove.
[0077] The food energy data obtained as disclosed hereinabove is
associated 330 with the food product. In certain ones of such
embodiments, the food energy data is printed, applied or otherwise
made visible on packaging of the food product. In certain ones of
such embodiments, the food energy data is made visible on a label
affixed on or to the food product, such as an adhesive-backed label
on produce or a label tethered to a food product.
[0078] The foregoing disclosure of certain embodiments provides
exemplary ways of implementing the principles of the present
invention, and the scope of the invention is not limited by this
disclosure. This invention can be embodied in many different forms
and should not be construed as limited to the embodiments set forth
herein; rather, these embodiments are provided so that this
disclosure will be thorough and complete to those skilled in the
art. The scope of the present invention is instead defined by the
following claims.
* * * * *