U.S. patent application number 12/549721 was filed with the patent office on 2010-03-11 for processes and systems using and producing food healthfulness data based on linear combinations of nutrients.
Invention is credited to Wanema Frye, Ute Gerwig, Dawn Halkuff, Christine Jacobsohn, Maria Kinirons, Karen Miller-Kovach, Julia Peetz, Stephanie Lyn Rost.
Application Number | 20100062402 12/549721 |
Document ID | / |
Family ID | 41721934 |
Filed Date | 2010-03-11 |
United States Patent
Application |
20100062402 |
Kind Code |
A1 |
Miller-Kovach; Karen ; et
al. |
March 11, 2010 |
Processes and Systems Using and Producing Food Healthfulness Data
Based on Linear Combinations of Nutrients
Abstract
Processes for selecting and purchasing and/or consuming food are
provided. In certain embodiments, healthfulness data representing a
relative healthfulness of a candidate food is based on a linear
combination of nutrient amounts present in a candidate food.
Related processes 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.: |
12/549721 |
Filed: |
August 28, 2009 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61092981 |
Aug 29, 2008 |
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|
Current U.S.
Class: |
434/127 ;
426/232; 705/500; 707/705; 707/E17.001 |
Current CPC
Class: |
G06Q 50/10 20130101;
G06Q 99/00 20130101; A23V 2002/00 20130101; G06Q 30/0623 20130101;
G06Q 30/0601 20130101; G16Z 99/00 20190201; G09B 5/02 20130101;
G01N 33/02 20130101; G09B 19/0092 20130101; G06Q 30/0635 20130101;
G16H 20/60 20180101; A23L 33/30 20160801 |
Class at
Publication: |
434/127 ;
426/232; 705/500; 707/705; 707/E17.001 |
International
Class: |
G09B 19/00 20060101
G09B019/00; G01N 33/02 20060101 G01N033/02; G06Q 90/00 20060101
G06Q090/00; G06F 17/30 20060101 G06F017/30 |
Claims
1. A process for selecting and consuming and/or purchasing food
based on the healthfulness of the food relative to one or more
other foods, comprising, for each of a plurality of candidate
foods, obtaining respective healthfulness data representing a
relative healthfulness of each of the candidate foods, the relative
healthfulness data based on a linear combination of selected
nutrient amounts present therein; selecting at least one of the
candidate foods from the plurality of candidate foods based on its
respective healthfulness data; and at least one of ingesting the at
least one of the candidate foods and purchasing the at least one of
the candidate foods.
2. The process of claim 1, comprising obtaining relative
healthfulness data for at least one of the candidate foods based on
a linear combination of the selected nutrient amounts thereof and
an energy density thereof.
3. The process of claim 1, comprising obtaining relative
healthfulness data for at least two of the candidate foods based on
a respectively different linear combination of selected nutrient
amounts therein.
4. The process of claim 1, wherein each of the candidate foods is
classified in a respective one of a plurality of food groups, and
the healthfulness data of each of the candidate foods is based on a
respective linear combination of selected nutrients therein
corresponding to the food group thereof, the respective linear
combinations of selected nutrients of at least two of the food
groups being different.
5. The process of claim 1, comprising obtaining meal plan data
comprising data identifying food servings to be ingested over a
given period based on the healthfulness data, and the at least one
of the candidate foods is selected based on the meal plan data.
6. The process of claim 1, comprising ingesting the at least one of
the candidate foods.
7. The process of claim 1, comprising purchasing the at least one
of the candidate foods.
8. A process for producing relative healthfulness data for a
selected food, comprising, in a data processing system, receiving a
plurality of nutrient data representing amounts of each of a
plurality of nutrients in the selected food; and in the data
processing system, obtaining relative healthfulness data for the
selected food based on a linear combination of the plurality of
nutrient data.
9. The process of claim 8, comprising obtaining relative
healthfulness data for the selected food based on a linear
combination of the plurality of nutrient data and an energy density
of the selected food.
10. The process of claim 8, wherein a storage of the data
processing system stores instructions for linearly combining a
plurality of nutrient data of foods within a plurality of food
groups, the instructions for at least some of the plurality of
foods groups differing from others thereof, comprising obtaining
the healthfulness data of the selected food by accessing respective
instructions for a food group thereof from the storage using a
processor of the data processing system and, using the processor,
linearly combining the plurality of nutrients of the selected food
by executing the respective instructions.
11. The process of claim 8, comprising obtaining the healthfulness
data of the selected food by accessing the healthfulness data from
a storage of the data processing system.
12. The process of claim 8, comprising storing the relative
healthfulness data for the selected food in a storage of the data
processing system to update a database of relative healthfulness
data.
13. A process for providing data to a data requester representing
healthfulness of a predetermined food relative to one or more other
foods, comprising, receiving in a data processing system request
data provided by the data requestor requesting relative
healthfulness data for a selected food; using a processor of the
data processing system, obtaining relative healthfulness data
representing a relative healthfulness of the selected food, the
relative healthfulness data being based on a linear combination of
selected nutrient amounts present therein; and at least one of (a)
communicating the relative healthfulness data to a device for
presentation to the consumer, and (b) presenting the relative
healthfulness data to the consumer via a presentation device of the
data processing system.
14. The process of claim 13, comprising obtaining relative
healthfulness data for the selected food based on a linear
combination of the selected nutrient amounts and an energy density
of the selected food.
15. The process of claim 13, wherein a storage of the data
processing system stores instructions for linearly combining a
plurality of nutrient amounts of foods within a plurality of food
groups, the instructions for at least some of the plurality of
foods groups differing from others thereof, comprising obtaining
the relative healthfulness data of the selected food by accessing
respective instructions for a food group thereof from the storage
using the processor of the data processing system and, using the
processor, linearly combining the selected nutrient amounts of the
selected food by executing the respective instructions.
16. The process of claim 13, comprising obtaining the relative
healthfulness data of the selected food by accessing the relative
healthfulness data from a storage of the data processing
system.
17. A system for providing data to a data requester representing
healthfulness of a selected food relative to one or more other
foods, comprising, an input operative to receive request data
provided by the data requestor requesting relative healthfulness
data for a selected food; a processor coupled with the input to
receive the request data provided by the data requester and
configured to obtain relative healthfulness data representing a
relative healthfulness of the selected food, the relative
healthfulness data being based on a linear combination of selected
nutrient amounts present therein; and at least one of (a)
communications coupled with the processor to receive the relative
healthfulness data therefrom and to communicate the relative
healthfulness data to a device for presentation to the consumer,
and (b) a presentation device coupled with the processor to receive
the relative healthfulness data and operative to present the
relative healthfulness data to the consumer.
18. The system of claim 17, wherein the processor is configured to
obtain the relative healthfulness data of the selected food based
on a linear combination of the selected nutrient amounts and an
energy density of the selected food.
19. The system of claim 17, comprising a storage coupled with the
processor and storing instructions for linearly combining a
plurality of nutrient amounts of foods within a plurality of food
groups, the instructions for at least some of the plurality of
foods groups differing from others thereof, the processor being
configured to obtain the healthfulness data of the selected food by
accessing respective instructions for a food group thereof from the
storage and to linearly combine the selected nutrient amounts of
the selected food by executing the respective instructions.
20. The system of claim 17, comprising a storage coupled with the
processor and storing the relative healthfulness data, the
processor being configured to obtain the relative healthfulness
data of the selected food by accessing the relative healthfulness
data from the storage.
21. The system of claim 17, comprising communications coupled with
the processor to receive the relative healthfulness data therefrom
and to communicate the relative healthfulness data to a device for
presentation to the consumer.
22. The system of claim 17, comprising a presentation device
coupled with the processor to receive the relative healthfulness
data and operative to present the relative healthfulness data to
the consumer.
23. 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 meal plan data representing a plurality
of predetermined food servings to be consumed by the consumer
during a predetermined period, the meal plan data being based on
relative healthfulness data for the respective predetermined food
servings, the relative healthfulness data being based on a linear
combination of selected nutrient amounts present therein; 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.
24. The process of claim 23, comprising obtaining the relative
healthfulness data based on the linear combination of selected
nutrient amounts present in the respective predetermined food
servings.
25. The process of claim 24, comprising obtaining the relative
healthfulness data for the respective predetermined food servings
based on a linear combination of selected nutrient amounts present
therein and an energy density thereof.
26. The process of claim 24, wherein a storage of the data
processing system stores instructions for linearly combining
selected nutrient amounts present in respective predetermined food
servings within a plurality of food groups, the instructions for at
least some of the plurality of foods groups differing from others
thereof, comprising obtaining the relative healthfulness data of
the respective predetermined food servings by accessing respective
instructions for a food group thereof from the storage using the
processor of the data processing system and, using the processor,
linearly combining the selected nutrient amounts of the respective
predetermined food servings by executing the respective
instructions.
27. The process of claim 24, comprising obtaining the relative
healthfulness data of the respective predetermined food servings by
accessing the relative healthfulness data from a storage of the
data processing system.
28. The process of claim 23, comprising obtaining the meal plan
data by accessing the meal plan data from a storage of the data
processing system.
29. The process of claim 23, comprising communicating the meal plan
data to a device for presentation to the data requester.
30. The process of claim 23, comprising presenting the meal plan
data to the data requester via a presentation device of the data
processing system.
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
meal plan data representing a plurality of predetermined food
servings to be consumed by the consumer during a predetermined
period, the meal plan data being based on relative healthfulness
data for each of a plurality of predetermined food servings, the
relative healthfulness data being based on a linear combination of
selected nutrient amounts present therein; 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 configured to
obtain the relative healthfulness data based on the linear
combination of selected nutrient amounts.
33. The system of claim 32, wherein the processor is configured to
obtain relative healthfulness data for the respective predetermined
food servings based on a linear combination of selected nutrient
amounts present therein and an energy density thereof.
34. The system of claim 32, comprising a storage coupled with the
processor and storing instructions for linearly combining selected
nutrient amounts present in respective predetermined food servings
within a plurality of food groups, the instructions for at least
some of the plurality of foods groups differing from others
thereof, wherein the processor is configured to obtain the relative
healthfulness data of the respective predetermined food servings by
accessing respective instructions for a food group thereof from the
storage and to linearly combine the selected nutrient amounts of
the respective predetermined food servings by executing the
respective instructions.
35. The system of claim 32, comprising a storage coupled with the
processor and storing relative healthfulness data for the
respective predetermined food servings, wherein the processor is
configured to access the relative healthfulness data from the
storage.
36. The system of claim 31, comprising a storage coupled with the
processor and storing the meal plan data, wherein the processor is
configured to access the meal plan data from the storage.
37. The system of claim 31, comprising 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.
38. The system of claim 31, comprising a presentation device
coupled with the processor to receive the meal plan data and
operative to present the meal plan data to the consumer.
39. A process for producing a food product having relative
healthfulness 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 healthfulness
data representing a relative healthfulness of the food product
based on its at least one of food identification data and food
nutrient data, the healthfulness data for the food product being
based on a linear combination of selected nutrient amounts present
therein; and associating the healthfulness data with the food
product.
40. The process of claim 39, wherein obtaining the food product
comprises producing the food product.
41. The process of claim 39, wherein the healthfulness data is
associated with the food product by including the healthfulness
data on a substrate associated with the food product.
42. The process of claim 41, wherein the substrate comprises a
label accompanying the food product.
43. The process of claim 41, 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 Based
on Dietary Fiber as Energy (Attorney docket No. 26753.008); 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 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 and purchasing and/or
consuming foods for achieving healthful nutrition, as well as
processes for producing food products, and processes and systems
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] While consumers are striving to control their body weight,
whether for the object of losing or gaining weight, or simply to
maintain the weight they have, they are also eager to ensure that
they are eating healthfully. Both government and private entities
are attempting to implement measures to educate consumers so that
they might chose and consume healthier foods. In the United States
of America (US), food products are required to display lists of
ingredients and provide additional information such as the content
of each macronutrient, total calories and content of nutrients such
as sodium and saturated fat that are particularly important to
those with cardiovascular diseases.
[0006] The Food Standards Agency of the United Kingdom has
implemented a food labeling system termed the "Traffic Light
Labeling" system that encourages food manufacturers to label their
foods in a standard fashion to enable consumers to compare one
product against another by comparing the amounts of four different
nutrients in each, including fat, saturated fat or "saturates",
sugar and salt, and, in some cases, calorie content. For each
nutrient, and the calorie content (if displayed), a color code is
provided to indicate whether the amount of that nutrient is "high"
(red color code), "medium" (amber color code) or "low" (green color
code). For those keeping track of one or more particular nutrients,
such as sodium and saturated fat in the case of those with a
cardiovascular condition, this labeling system can be quite
effective. But for those trying to develop an overall sense of the
healthfulness of each food product they are considering for
purchase and/or consumption, a considerable amount of judgment may
be necessary to determine whether to purchase or consume a
particular food product.
[0007] Published PCT application WO 98/45766 to Sanchez proposes a
food group nutritional value calculator that inputs data such as
that displayed in following the Traffic Light Labeling system along
with a consumer's selection of one of eight "food groups". Based on
the food group selection, the calculator carries out a
corresponding decision-tree algorithm by comparing the input
amounts of selected nutrients against standard values specific to
each of the separate food groups. Based on one or more such
comparisons, the food is classified as either "Excellent", "Very
Good", "Good" or "Avoid".
DISCLOSURE
[0008] FIGS. 1 through 9 are tables of data used in processes
disclosed herein for producing data representing the relative
healthfulness of various foods;
[0009] FIG. 10 is a flow chart illustrating certain disclosed
processes for selecting and ingesting foods based on their relative
healthfulness;
[0010] FIG. 11 is a flow chart illustrating certain disclosed
processes for selecting and purchasing foods based on their
relative healthfulness;
[0011] FIG. 12 illustrates certain embodiments of data processing
systems useful in the processes disclosed herein;
[0012] FIG. 13 illustrates certain embodiments of client/server
systems useful in the processes disclosed herein;
[0013] FIGS. 14A through 14D illustrate exemplary images for use in
conveying energy content data and nutritional characteristic data
of foods; and
[0014] FIG. 15 is a flow chart illustrating certain disclosed
processes for producing a food product having relative
healthfulness data associated therewith.
[0015] For this application the following terms and definitions
shall apply:
[0016] The term "healthfulness" as used herein to refer to a food
or type of food refers to either or both of (a) the presence and/or
amount of one or more nutrients therein which can be detrimental to
a consumer's health, and (b) a characteristic thereof which tends
to promote healthful nutrition, whether evaluated on a relative or
absolute basis.
[0017] The term "energy density" as used herein to refer to a food
or type of food refers to an evaluation thereof that reflects its
energy content relative to an amount thereof, whether expressed on
an absolute basis or relative to the energy density of one or more
other foods or types of foods.
[0018] 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.
[0019] 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.
[0020] The term "presentation device" as used herein means a device
or devices capable of presenting data to a user in any perceptible
form.
[0021] 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.
[0022] The term "image dataset" as used herein means a database
suitable for use as presentation data or for use in producing
presentation data.
[0023] The term "auxiliary image feature" as used herein means one
or more of the color, brightness, shading, shape or texture of an
image.
[0024] 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.
[0025] 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.
[0026] 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.
[0027] 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.
[0028] 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.
[0029] 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.
[0030] 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.
[0031] 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.
[0032] 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.
[0033] 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.
[0034] A process for selecting and consuming and/or purchasing food
based on the healthfulness of the food relative to one or more
other foods comprises, for each of a plurality of candidate foods,
obtaining respective healthfulness data representing a relative
healthfulness of each of the candidate foods, the relative
healthfulness data being based on a linear combination of selected
nutrient amounts present therein; selecting at least one of the
candidate foods from the plurality of candidate foods based on its
respective healthfulness data; and at least one of ingesting the at
least one of the candidate foods and purchasing the at least one of
the candidate foods.
[0035] In certain embodiments, the healthfulness data of at least
one of the candidate foods is based on its energy density. In
certain embodiments, the healthfulness data for at least two of the
candidate foods is based on a respectively different linear
combination of selected nutrient amounts therein. In certain
embodiments, each of the candidate foods is classified in a
respective one of a plurality of food groups and the healthfulness
data of each of the candidate foods is based on a respective linear
combination of selected nutrients therein corresponding to the food
group thereof, the respective linear combinations of selected
nutrients of at least two of the food groups being different. In
certain embodiments, meal plan data comprising data identifying
food servings to be ingested over a given period is obtained based
on the healthfulness data, and the at least one of the candidate
foods is selected based on the meal plan data.
[0036] A process for producing relative healthfulness data for a
selected food comprises, in a data processing system, receiving a
plurality of nutrient data representing amounts of each of a
plurality of nutrients in the selected food; and in the data
processing system, obtaining relative healthfulness data for the
selected food based on a linear combination of the plurality of
nutrient data.
[0037] In certain embodiments, the relative healthfulness data is
stored in storage. In certain ones of such embodiments, the
relative healthfulness data is stored in a database of existing
relative healthfulness data in order to update it.
[0038] A process for providing data to a data requester
representing healthfulness of a predetermined food relative to one
or more other foods comprises receiving in a data processing system
request data provided by the data requestor requesting relative
healthfulness data for a selected food; using a processor of the
data processing system, obtaining relative healthfulness data
representing a relative healthfulness of the selected food, the
relative healthfulness data being based on a linear combination of
selected nutrient amounts present therein; and at least one of (a)
communicating the relative healthfulness data to a device for
presentation to the consumer, and (b) presenting the relative
healthfulness data to the consumer via a presentation device of the
data processing system.
[0039] A system for providing data to a data requester representing
healthfulness of a selected food relative to one or more other
foods comprises an input operative to receive request data provided
by the data requestor requesting healthfulness data for a selected
food; a processor coupled with the input to receive the request
data provided by the data requester and configured to obtain
relative healthfulness data representing a relative healthfulness
of the selected food, the relative healthfulness data being based
on a linear combination of selected nutrient amounts present
therein; and at least one of (a) communications coupled with the
processor to receive the relative healthfulness data therefrom and
to communicate the relative healthfulness data to a device for
presentation to the consumer, and (b) a presentation device coupled
with the processor to receive the relative healthfulness data and
operative to present the relative healthfulness data to the
consumer.
[0040] 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 meal plan data representing a plurality
of predetermined food servings to be consumed by the consumer
during a predetermined period based on relative healthfulness data
for respective predetermined food servings, the relative
healthfulness data being based on a linear combination of selected
nutrient amounts present therein; 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.
[0041] 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 meal
plan data representing a plurality of predetermined food servings
to be consumed by the consumer during a predetermined period based
on relative healthfulness data for each of a plurality of
predetermined food servings, the relative healthfulness data being
based on a linear combination of selected nutrient amounts present
therein; 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.
[0042] In certain embodiments, the processor is configured to
obtain the relative healthfulness data, and to obtain the meal plan
data based on the relative healthfulness data
[0043] A process for producing a food product having relative
healthfulness 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 healthfulness
data representing a relative healthfulness of the food product
based on its at least one of food identification data and food
nutrient data, the healthfulness data for the food product being
based on a linear combination of selected nutrient amounts present
therein; and associating the healthfulness data with the food
product.
[0044] In certain embodiments, the healthfulness data is associated
with the food product by including the healthfulness data on a
substrate associated with the food product. In certain ones of such
embodiments, the substrate comprises packaging of the food product.
In certain ones of such embodiments, the substrate comprises a
label accompanying the food product.
[0045] In certain embodiments, the relative healthfulness data is
determined in a manner that depends on a particular food group of
the selected food. In certain ones of such embodiments, the
healthfulness data is determined in a first, common manner for
foods within a first metagroup comprising the following groups:
beans, dry & legumes; and oils. The healthfulness data (HD) for
these groups is obtained based on a linear combination of fat
content data, saturated fat content data, sugar content data and
sodium content data for the food. In one such embodiment, the
healthfulness data is produced by processing fat content data
(F_data), saturated fat content data (SF_data), sugar content data
(S_data) and sodium content data (NA_data), as follows, wherein
such data is determined as explained hereinbelow:
HD=[(2.times.(SF_data+F_data)+S_data+NA_data]/4/kcal.sub.--DV
(1)
[0046] where kcal_DV is determined as explained hereinbelow. The
table of FIG. 1 illustrates how the foods in these groups are
ranked according to their healthfulness based on their respective
healthfulness data produced in accordance with the process
represented by equation (1) and a comparison thereof against the
exemplary comparison data included therein. These values may be
varied from place to place, from culture to culture and from time
to time, to provide a fair comparison of available foods and food
products.
[0047] It will also be appreciated that the food groups and
metagroups, and the corresponding procedures and comparison values,
as disclosed herein may be varied based on variations in the foods
and food products available from place to place, culture to culture
and over time. They may also vary to accommodate the needs and
desires of certain segments of the population, such as those with
special needs (for example, diabetic patients and those living in
extreme climates) and those with particular healthfulness goals
(which can vary, for example, with physical activity level). Such
groups, metagroups, procedures, and comparison values are selected
based on the similarities of foods and the manner in which related
foods vary in the amounts and types of nutrients that tend to
affect their healthfulness.
[0048] The value selected for kcal_DV is selected to represent a
daily calorie value that depends on the purposes or needs of the
class of consumers for whom the relative healthfulness data is
provided. For example, if this class encompasses individuals
desiring to loose body weight, the value of kcal_DV is selected as
a daily calorie target to ensure weight loss, such as 1500 kcal.
However, this value may differ from culture to culture and from
country to country. For example, the energy needs of those living
in China are generally lower than those living in the United
States, so that kcal_DV may be selected at a lower value for
Chinese individuals trying to reduce body weight than for those
living in the United States. As a further example, if the class of
consumers for whom the relative healthfulness data is provided
encompasses athletes attempting to maintain body weight during
training, kcal_DV may be set at a much higher level than 1500 kcal.
For most purposes, kcal_DV may be selected in a range from 1000
kcal to 3000 kcal.
[0049] The value of SF_data is determined relative to a recommended
or otherwise standardized limit on an amount or proportion of
saturated fat to be included in a person's daily food intake. The.
recommended or otherwise standardized amount or proportion of
saturated fat to be consumed daily is based on the person's
presumed total food energy intake daily, and a proportion thereof
represented by saturated fat. In certain embodiments, for consumers
desiring to lose body weight, as explained hereinabove, a total
food energy intake of 1500 kcal is assumed (although the amount may
vary in other embodiments). If, for example, a maximum desirable
percentage of saturated fat consumed as a proportion of total daily
energy intake is assumed to be seven percent, then the total number
of calories in saturated fat that the person consumes daily on such
a diet should be limited to about 105 kcal (of a total of 1500
kcal). Since fat contains about nine kcal per gram, the person's
daily consumption of saturated fat in this example should be
limited to about twelve grams. However, the recommended or
standardized limit on the proportion or amount of saturated fat to
be consumed may vary from one class of consumer to another, as well
as from country to country and from culture to culture. SF_data is
determined by comparison to such a standard. In this example,
therefore, SF_data is determined as the ratio of (a) the mass of
saturated fat in a standard amount of the food under evaluation, to
(b) twelve grams. While a different procedure or other amounts or
proportions may be employed in other embodiments to evaluate the
saturated fat content of a food, it is desired to determine SF_data
in a manner that is reasonably comparable to the ways in which
F_data, S_data and NA_data are determined.
[0050] Similarly to SF_data, the value of F_data is determined
relative to a recommended or otherwise standardized limit on the
amount or proportion of total fat to be included in a person's
daily food intake. In those embodiments in which it is presumed
that a person consumes 1500 kcal daily and a recommended proportion
or limit of thirty percent of energy consumption in the form of fat
is adopted, this translates to fifty grams of total fat on a daily
basis. In this example, therefore, and in particular for
comparability to SF_data, F_data is determined as the ratio of (a)
the mass of total fat in a standard amount of the food under
evaluation, to (b) fifty grams. Of course, a different procedure or
other amounts or proportions may be employed in other embodiments
to evaluate the total fat content of a food.
[0051] In a similar manner, the value of S_data is determined
relative to a recommended or otherwise standardized limit on the
amount or proportion of sugar to be included in a person's daily
food intake. In those embodiments in which it is presumed that a
person consumes 1500 kcal daily and a recommended proportion or
limit of ten percent of food energy intake in the form of sugar is
adopted, this translates to thirty eight grams of sugar on a daily
basis (at four kcal per gram of sugar). In this example, therefore,
and in particular for comparability to SF_data and F_data, S_data
is determined as the ratio of (a) the mass of sugar in a standard
amount of the food under evaluation, to (b) thirty eight grams. Of
course, a different procedure or other amounts or proportions may
be employed in other embodiments to evaluate the sugar content of a
food.
[0052] In a manner similar to those described above, the value of
NA_data is determined relative to a recommended or otherwise
standardized limit on the amount or proportion of sodium to be
included in a person's daily food intake. In those embodiments in
which a recommended limit of 2400 mg of sodium consumed daily is
adopted, NA_data is determined as the ratio of (a) the mass of
sodium in a standard amount of the food under evaluation, to (b)
2400 mg. Of course, a different procedure or other amounts or
proportions may be employed in other embodiments to evaluate the
sodium content of a food.
[0053] In such embodiments, the healthfulness data is determined in
a second, common manner for foods within a second metagroup
comprising the following groups: beef (cooked), cookies, cream
& creamers, eggs, frankfurters, game (raw), game (cooked), lamb
(cooked), luncheon meats, pizza, pork (raw), pork (cooked),
sausage, snacks--pretzels, veal (raw) and veal (cooked). The
healthfulness data (HD) for these groups is obtained based on a
linear combination of the food's fat content data, saturated fat
content data, sugar content data, sodium content data and energy
density data. In one such embodiment, the healthfulness data is
produced by processing F_data, SF_data, S_data, NA_data and ED_data
of the food, as follows, wherein F_data, SF_data, S_data and
NA_data are obtained as explained hereinabove:
HD=ED_data+([(2.times.SF_data)+(2.times.F_data)+NA_data+S_data].times.10-
0/M_serving), (2)
[0054] where M_serving is the mass or weight of a standard serving
of the food. In this particular embodiment, ED_data is obtained as
the energy content of the food (in kcal) divided by its mass (in
grams). The tables of FIGS. 1A and 1B illustrate how the foods in
these groups are ranked according to their healthfulness based on
their respective healthfulness data produced in accordance with the
process represented by equation (2) and a comparison thereof
against the exemplary comparison data included therein.
[0055] In such embodiments, the healthfulness data is determined in
a third, common manner for foods within a third metagroup
comprising the following groups: beverages; alcoholic beverages;
sweet spreads--jams, syrups, toppings & nut butters. The
healthfulness data (HD) for these groups is obtained based on a
linear combination of the food's fat content data, saturated fat
content data, sugar content data, sodium content data and energy
density data. In one such embodiment, the healthfulness data is
produced by processing F_data, SF_data, S_data, NA_data, ED_data
and M_serving, as follows:
HD=(ED_data/3)+[(2.times.SF_data)+(2.times.F_data)+(2.times.S_data)+NA_d-
ata]/M_serving. (3)
[0056] The table of FIG. 2 illustrates how the foods in these
groups are ranked according to their healthfulness based on their
respective healthfulness data produced in accordance with the
process represented by equation (3) and a comparison thereof
against the exemplary comparison data included therein.
[0057] In such embodiments, the healthfulness data is determined in
a fourth, common manner for foods within a fourth metagroup
comprising the following groups: cheese, dairy & non-dairy,
hard; and cheese, cottage & cream. The healthfulness data (HD)
for these groups is obtained based on a linear combination of the
food's fat content data, saturated fat content data, sugar content
data, sodium content data and energy density data. In one such
embodiment, the healthfulness data is produced by processing
F_data, SF_data, S_data, NA_data, ED_data and M_serving, as
follows:
HD=ED_data+[(4.times.SF_data)+(4.times.F_data)+S_data+NA_data].times.100-
/M_serving. (4)
[0058] The table of FIG. 2A illustrates how the foods in these
groups are ranked according to their healthfulness based on their
respective healthfulness data produced in accordance with the
process represented by equation (4) and a comparison thereof
against the exemplary comparison data included in FIG. 2A.
[0059] In such embodiments, the healthfulness data is determined in
a fifth, common manner for foods within a fifth metagroup
comprising the following groups: breads; bagels; tortillas, wraps;
breakfast--pancakes, waffles, pastries; and vegetable dishes The
healthfulness data (HD) for these groups is obtained based on a
linear combination of the food's fat content data, saturated fat
content data, sugar content data, sodium content data and energy
density data. In one such embodiment, the healthfulness data is
produced by processing F_data, SF_data, S_data, NA_data, ED_data
and M_serving, as follows:
HD=ED_data+[(2.times.SF_data)+F_data+S_data+(2.times.NA_data)-DF_data].t-
imes.100/M_serving. (5)
[0060] The value of DF_data is determined relative to a recommended
or otherwise standardized minimum amount or proportion of dietary
fiber to be included in a person's daily food intake. One such
recommendation is that a minimum of ten grams of dietary fiber be
consumed by a person for every 1000 kcal consumed daily. In those
embodiments in which it is presumed that a person consumes 1500
kcal daily, this translates to a recommended minimum of fifteen
grams of dietary fiber on a daily basis. Of course, a different
procedure or other amounts or proportions may be employed in other
embodiments to evaluate the recommended amount of dietary fiber to
be consumed on a periodic basis. In this particular example, the
value of DF_data is obtained as the ratio of the mass of dietary
fiber in a standard serving of then food, to fifteen grams.
[0061] The table of FIG. 3 illustrates how the foods in these
groups are ranked according to their healthfulness based on their
respective healthfulness data produced in accordance with the
process represented by equation (5) and a comparison thereof
against the exemplary comparison data included in FIG. 3.
[0062] In such embodiments, the healthfulness data is determined in
a sixth, common manner for foods within a sixth metagroup
comprising the following groups: grains & pasta, cooked; and
grains & pasta, uncooked. The healthfulness data (HD) for these
groups is obtained based on a linear combination of the food's fat
content data, saturated fat content data, sugar content data,
sodium content data, energy density data and dietary fiber content
data. In one such embodiment, the healthfulness data is produced by
processing F_data, SF_data, S_data, NA_data, ED_data and DF_data,
as follows:
HD=(ED_data/3)+[([SF_data+F_data+(2.times.S_data)+(2.times.NA_data)]/4)--
DF_data].times.100/M_serving. (6)
[0063] The table of FIG. 3A illustrates how the foods of the groups
in the sixth metagroup are ranked according to their healthfulness
based on their respective healthfulness data produced in accordance
with the process represented by equation (6) and a comparison
thereof against the exemplary comparison data included in FIG.
3A.
[0064] In such embodiments, the healthfulness data is determined in
a seventh, common manner for foods within a seventh metagroup
comprising the following groups: breakfast cereals, hot, cooked;
breakfast cereals, hot, uncooked; and fruit salads. The
healthfulness data (HD) for these groups is obtained based on a
linear combination of the food's saturated fat content data, fat
content data, sugar content data, sodium content data and energy
density data. In one such embodiment, the healthfulness data is
produced by processing SF_data, F_data, S_data, NA_data and
ED_data, as follows:
HD=ED_data+[SF_data+(2.times.F_data)+(2.times.S_data)+(2.times.NA_data].-
times.100/M_serving. (7)
[0065] The table of FIG. 4 illustrates how the foods in these
groups are ranked according to their healthfulness based on their
respective healthfulness data produced in accordance with the
process represented by equation (7) and a comparison thereof
against the exemplary comparison data included in FIG. 4.
[0066] In such embodiments, the healthfulness data is determined in
an eighth, common manner for foods within an eighth metagroup
comprising the following groups: bars; cakes and pastries; and
candy. The healthfulness data (HD) for these groups is obtained
based on a linear combination of the food's fat content data,
saturated fat content data, sodium content data, energy density
data and sugar content data. In one such embodiment, the
healthfulness data is produced by processing F_data, SF_data,
NA_data, ED_data and S_data, as follows:
HD=ED_data+[(2.times.SF_data)+F_data+(2.times.S_data)+(2.times.NA_data)]-
.times.100/M_serving. (8)
[0067] The table of FIG. 5 illustrates how the foods in these
groups are ranked according to their healthfulness based on their
respective healthfulness data produced in accordance with the
process represented by equation (8) and a comparison thereof
against the exemplary comparison data included in FIG. 5.
[0068] In such embodiments, the healthfulness data is determined in
a ninth, common manner for foods within a ninth metagroup
comprising the following groups: dips; dressings; gravies; sauces;
soups, condensed; soups, RTE; and spreads (other than sweet). The
healthfulness data (HD) for these groups is obtained based on a
linear combination of the food's fat content data, saturated fat
content data, sodium content data, sugar content data and energy
density data. In one such embodiment, the healthfulness data is
produced by processing F_data, SF_data, S_data, NA_data, and
ED_data, as follows:
HD=ED_data+[(2.times.SF_data)+F_data+S_data+(2.times.NA_data)].times.100-
/M_serving. (9)
[0069] The table of FIG. 6 illustrates how the foods in these
groups are ranked according to their healthfulness based on their
respective healthfulness data produced in accordance with the
process represented by equation (9) and a comparison thereof
against the exemplary comparison data included in FIG. 6.
[0070] In such embodiments, the healthfulness data is determined in
a tenth, common manner for foods within a tenth metagroup
comprising the following groups: beans, dry & legumes dishes;
beef dishes; breakfast mixed dishes; cheese dishes; chili, stew;
egg dishes; fish & shellfish dishes; lamb dishes; pasta dishes;
pasta, cooked; pork dishes; poultry dishes; rice & grains
dishes; salads, main course; salads, side; sandwiches; veal dishes
and vegetarian meat substitutes. The healthfulness data (HD) for
these groups is obtained based on a linear combination of the
food's fat content data, saturated fat content data, sodium content
data, sugar content data and energy density data. In one such
embodiment, the healthfulness data is produced by processing
F_data, SF_data, NA_data, S_data and ED_data, as follows:
HD=ED_data+[(2.times.SF_data)+(2.times.F_data)+S_data+(2.times.NA_data)]-
.times.100/M_serving. (10)
[0071] The tables of FIGS. 7 and 7A illustrate how the foods in
these groups are ranked according to their healthfulness based on
their respective healthfulness data produced in accordance with the
process represented by equation (10) and a comparison thereof
against the exemplary comparison data included in FIGS. 7 and
7A.
[0072] In such embodiments, the healthfulness data is determined in
an eleventh, common manner for foods within an eleventh metagroup
comprising the following groups: fruit--fresh, frozen & dried;
and fruit & vegetable juices. The healthfulness data (HD) for
these groups is obtained based on a linear combination of the
food's sodium content data, sugar content data, saturated fat
content data, fat content data and energy density data. In one such
embodiment, the healthfulness data is produced by processing
NA_data, S_data, SF_data, F_data and ED_data, as follows:
HD=ED_data+[(2.times.S_data)+NA_data+SF_data+F_data].times.100/M_serving-
. (11)
[0073] The table of FIG. 8 illustrates how the foods in these
groups are ranked according to their healthfulness based on their
respective healthfulness data produced in accordance with the
process represented by equation (11) and a comparison thereof
against the exemplary comparison data included in FIG. 8.
[0074] In such embodiments, the healthfulness data is determined in
a twelfth, common manner for foods within a twelfth metagroup
comprising the following groups: vegetables, raw; and vegetables,
cooked. The healthfulness data (HD) for these groups is obtained
based on a linear combination of the food's sodium content data,
sugar content data, saturated fat content data, fat content data
and energy density data. In one such embodiment, the healthfulness
data is produced by processing NA_data, S_data, SF_data, F_data and
ED_data, as follows:
HD=ED_data+[S_data+(1.5.times.NA_data)+(5.times.SF_data)+(5.times.F_data-
)].times.100/M_serving. (12)
[0075] The table of FIG. 8A illustrates how the foods in these
groups are ranked according to their healthfulness based on their
respective healthfulness data produced in accordance with the
process represented by equation (12) and a comparison thereof
against the exemplary comparison data included in FIG. 8A.
[0076] In such embodiments, the healthfulness data is determined in
a thirteenth, common manner for foods within a thirteenth metagroup
comprising the following groups: gelatin, puddings; ice cream
desserts; ice cream novelties; ice cream, sherbet, sorbet; sweet
pies; and sweets--honey, sugar, syrup, toppings. The healthfulness
data (HD) for these groups is obtained based on a linear
combination of the food's sodium content data, fat content data,
saturated fat content data, sugar content data, and energy density
data. In one such embodiment, the healthfulness data is produced by
processing NA_data, F_data, SF_data, S_data, and ED_data, as
follows:
HD=ED_data+[(2.times.SF_data)+F_data+NA_data+(2.times.S_data)].times.100-
/M_serving. (13)
[0077] The table of FIG. 9 illustrates how the foods in these
groups are ranked according to their healthfulness based on their
respective healthfulness data produced in accordance with the
process represented by equation (13) and a comparison thereof
against the exemplary comparison data included in FIG. 9.
[0078] In such embodiments, the healthfulness data is determined in
a fourteenth, common manner for foods within the following group:
breakfast cereals, RTE. The healthfulness data (HD) for this group
is obtained based on the saturated fat content data of the food, as
well as its fat content data, sugar content data, sodium content
data, dietary fiber content data and energy density data. In one
such embodiment, the healthfulness data is produced by processing
SF_data, F_data, S_data, NA_data, DF_data and ED_data, as
follows:
HD=(ED_data/3)+[(2.times.S_data)+SF_data+F_data+NA_data-DF_data].times.1-
00/M_serving. (14)
[0079] For this group, the most healthful foods have an HD value
less than or equal to -0.36, while less healthful foods have an HD
value greater than -0.36 and less than or equal to 1.66, even less
healthful foods have an HD value greater than 1.66 and less than or
equal to 2.91 and the most unhealthful foods have an HD value
greater than 2.91.
[0080] In such embodiments, the healthfulness data is determined in
a fifteenth, common manner for foods within an fifteenth metagroup
comprising the following group: coffee/tea drinks with milk. The
healthfulness data (HD) for this group is obtained based on the
saturated fat content data, the fat content data, the sodium
content data and the sugar content data of the food. In one such
embodiment, the healthfulness data is produced by processing
SF_data, F_data, S_data and NA_data, as follows:
HD=([(2.times.SF_data)+(2.times.F_data)+(2.times.S_data)+NA_data]/4)/kca-
l_DV. (15)
[0081] For this group, the most healthful foods have an HD value
less than or equal to 3.25, while relatively less healthful foods
have an HD value greater that 3.25 and less than or equal to 3.471,
even less healthful foods have an HD value greater than 3.471 and
less than or equal to 4.18 and the least healthful foods have an HD
value greater than 4.18.
[0082] In such embodiments, the healthfulness data is determined in
a sixteenth, common manner for foods within the following group:
crackers. The healthfulness data (HD) for this group is obtained
based on the saturated fat content data, the fat content data, the
sugar content data, the sodium content data and the energy density
data of the food. In one such embodiment, the healthfulness data is
produced by processing SF_data, F_data, S_data, NA_data and
ED_data, as follows:
HD=(ED_data/3)+[(2.times.SF_data)+F_data+S_data+(2.times.NA_data)].times-
.100/M_serving. (16)
[0083] For this group, none of the foods are graded in the most
healthful foods category, while relatively less healthful foods
have an HD less than or equal to 1.805, even less healthful foods
have an HD value greater than 1.805 and less than or equal to 3.2,
and the least healthful foods have an HD value greater than
3.2.
[0084] In such embodiments, the healthfulness data is determined in
a seventeenth, common manner for foods within the following group:
fish, cooked. The healthfulness data (HD) for this group is
obtained based on the saturated fat content data, the fat content
data, the sugar content data, the sodium content data and the
energy density data of the food. In one such embodiment, the
healthfulness data is produced by processing SF_data, F_data,
S_data, NA_data and ED_data, as follows:
HD=ED_data+[(4.times.SF_data)+(4.times.F_data)+S_data+(2.times.NA_data)]-
.times.100/M_serving. (17)
[0085] For this group, the most healthful foods have an HD value
less than or equal to 3.2, while relatively less healthful foods
have an HD value greater that 3.2 and less than or equal to 4.7,
even less healthful foods have an HD value greater than 4.7 and
less than or equal to 6.6, and the least healthful foods have an HD
value greater than 6.6.
[0086] In such embodiments, the healthfulness data is determined in
a eighteenth, common manner for foods within the following group:
fruit, canned. The healthfulness data (HD) for this group is
obtained based on the saturated fat content data, the fat content
data, the sugar content data, the sodium content data and the
energy density data of the food. In one such embodiment, the
healthfulness data is produced by processing SF_data, F_data,
S_data, NA_data and ED_data, as follows:
HD=ED_data+[(2.times.SF_data)+(2.times.F_data)+(4.times.S_data)+(2.times-
.NA_data)].times.100/M_serving. (18)
[0087] For this group, the most healthful foods have an HD value
less than or equal to 1.56, while relatively less healthful foods
have an HD value greater that 1.56 and less than or equal to 1.93,
even less healthful foods have an HD value greater than 1.93 and
less than or equal to 3.27, and the least healthful foods have an
HD value greater than 3.27.
[0088] In such embodiments, the healthfulness data is determined in
a nineteenth, common manner for foods within the following group:
nuts, nut butters. The healthfulness data (HD) for this group is
obtained based on the saturated fat content data, the fat content
data, the sugar content data, the sodium content data and the
energy density data of the food. In one such embodiment, the
healthfulness data is produced by processing SF_data, F_data,
S_data, NA_data and ED_data, as follows:
HD=(ED_data/3)+[(2.times.SF_data)+F_data+S_data+NA_data].times.100/M_ser-
ving. (19)
[0089] For this group, none of the foods are graded within the most
healthful foods category, while relatively less healthful foods
have an HD value less than or equal to 1.5, even less healthful
foods have an HD value greater than 1.5 and less than or equal to
5.6, and the least healthful foods have an HD value greater than
5.6.
[0090] In such embodiments, the healthfulness data is determined in
a twentieth, common manner for foods within the following group:
snacks, other. The healthfulness data (HD) for this group is
obtained based on the saturated fat content data, the fat content
data and the energy density data of the food. In one such
embodiment, the healthfulness data is produced by processing
SF_data, F_data and ED_data, as follows:
HD=ED_data+[SF_data+F_data].times.100/M_serving. (20)
[0091] For this group, none of the foods are graded within the most
healthful foods category or in the relatively less healthful foods
category, while even less healthful foods have an HD value less
than or equal to 5.491, and the least healthful foods have an HD
value greater than 5.491.
[0092] In such embodiments, the healthfulness data is determined in
a twenty-first, common manner for foods within the following group:
snacks--popcorn. The healthfulness data (HD) for this group is
obtained based on the saturated fat content data of the food, as
well as its fat content data, sugar content data, sodium content
data, dietary fiber content data and energy density data. In one
such embodiment, the healthfulness data is produced by processing
SF_data, F_data, S_data, NA_data, DF_data and ED_data, as
follows:
HD=ED_data+[(2.times.S_data)+SF_data+F_data+NA_data-DF_data].times.100/M-
_serving. (21)
[0093] For this group, the most healthful foods have an HD value
less than or equal to 3.02, while less healthful foods have an HD
value greater than 3.02 and less than or equal to 4.0, even less
healthful foods have an HD value greater than 4.0 and less than or
equal to 6.3 and the most unhealthful foods have an HD value
greater than 6.3.
[0094] In certain embodiments, methods are provided for selecting
and ingesting foods in a way that enables the consumer to simplify
the task of evaluating the relative healthfulness of a candidate
food serving. With reference to FIG. 10, a consumer considers
ingesting a candidate food serving and supplies 210 data
representing its identity and/or its nutrient content and a
predetermined group including the candidate food serving. In order
to evaluate the desirability of ingesting the candidate food
serving, the consumer obtains 220 relative healthfulness data for
the candidate food serving based on at least one of the data
representing its (1) identity and (2) its nutrient content and
group classification. Such relative healthfulness is determined as
disclosed hereinabove. In certain advantageous embodiments, such
relative healthfulness is represented by distinctly different and
suggestive colors and/or shapes, for example: a green star to
represent those foods that provided the greatest satiety for
minimal kcal as well as a nutritional profile which most closely
complements public health guidelines; a blue triangle to represent
foods with a nutritional profile that is not as closely aligned
with public health recommendations but does have satiety and
nutritional virtues; a pink square to represent foods that provide
minimal satiety or nutritional value to overall intake but are
likely to enhance the tastefulness or convenience of eating; and a
white circle to represent foods that, while not making much of a
contribution to overall nutrition or feelings of satiety, provide
pleasure and can be part of a healthy eating plan when consumed in
moderation. In certain embodiments, the consumer obtains the
relative healthfulness data in the form of meal plan data obtained,
for example, as disclosed hereinbelow.
[0095] Based on the relative healthfulness data thus obtained, the
consumer determines whether to accept or reject 230 the candidate
food serving for consumption. For example, the consumer may wish to
consume a snack food and must decide between a bag of fried corn
chips and a bag of popcorn. He or she obtains their relative
healthfulness data using one of the processes disclosed
hereinabove, and decides 240 to consume the popcorn because its
healthfulness relative to the fried corn chips is more favorable
than that of the fried corn chips. Thus, if the consumer decides
230 to reject a candidate food serving, the process returns to 210
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 consumer ingests 240 the candidate food
serving and the process returns to 210 to be repeated when the
consumer again considers a candidate food serving for ingestion.
Where the consumer considers two candidate food servings, and
accepts one to be ingested and rejects the other, in effect the
process as illustrated in FIG. 10 is carried out twice, once for
the candidate food serving accepted by the consumer and again for
the rejected candidate food serving.
[0096] A method of selecting and purchasing food for consumption
utilizing the relative healthfulness data is illustrated in FIG.
11. When a consumer considers whether to purchase a given food
offered for sale, the consumer supplies 250 data representing its
identity and/or its nutrient content and a predetermined group
including the food offered for sale. In order to evaluate the
desirability of purchasing the food, the consumer obtains 260
relative healthfulness data for the food based on at least one of
the data representing its (1) identity and (2) its nutrient content
and group classification. The food may be a packaged food, such as
a Weight Watchers.RTM. packaged food that displays an image on its
packaging representing the relative healthfulness of the product
offered for sale. Instead it may be a packaged food that does not
display such an image, so that the consumer inputs an
identification of the packaged food, or else its classification in
a respective predetermined food group and nutrient content, in a
device such as a PDA or cellular telephone to obtain a display of
the relative healthfulness data, as disclose more fully
hereinbelow. It might also be a food such as produce that is
unpackaged and the consumer may obtain the relative healthfulness
data in the same manner as for the packaged food lacking the image
representing same. In certain embodiments, the consumer obtains the
relative healthfulness data in the form of meal plan data obtained,
for example, as disclosed hereinbelow.
[0097] Based on the relative healthfulness data, the consumer
determines whether to accept or reject 270 the food for purchase.
For example, the consumer may wish to purchase cookies and wishes
to decide between two competing brands of the same kind of cookie.
The relative healthfulness data provides a simple and
straightforward means of making this decision.
[0098] When the consumer has selected all of the foods to be
purchased 280, he or she then purchases the selected foods 290 and
delivers or has them delivered 296 to his/her household for
consumption.
[0099] With reference to FIG. 12 a data processing system 40
illustrated therein is useful in certain embodiments for carrying
out the processes of FIGS. 13 and 14. 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.
[0100] 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.
[0101] In certain ones of such embodiments, storage 50 stores data
identifying the predetermined food groups as well as instructions
and comparison data for carrying out the processes necessary to
produce the relative healthfulness data as summarized in equations
(1) through (21) hereinabove. Using input 56, the consumer inputs
data identifying the food to be consumed or food offered for sale
or an identification of its predetermined food group, and processor
44 retrieves appropriate instructions from storage 50 for carrying
out the respective process for the identified food group. Storage
50 stores data associating food identity data with the
corresponding food groups, so that when the consumer inputs food
identification data, processor 44 accesses such data to identify
its food group and then retrieves the appropriate processing
instructions based thereon. Processor 44 then prompts the consumer,
via presentation device 60, to enter the relevant ones of F_data,
SF_data, DF_data, S_data, NA_data, M_serving, kcal DV, DD, and
ED_data for a food to be purchased or candidate food serving
depending on the process to be carried out. Processor 44 then
processes the input data according to one of equations (1) through
(21) to produce a result for the identified food, accesses
appropriate comparison data from storage 50 based on the food group
of the identified food and compares the result to the comparison
data to produce the relative healthfulness data. Processor 44 then
controls presentation device 60 to display the relative
healthfulness data to the consumer.
[0102] In certain ones of such embodiments, storage 50 stores
relative healthfulness 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 relative healthfulness
data in storage 50 and reads the relative healthfulness data
therefrom using the address. Processor 44 then controls
presentation device 60 to display the relative healthfulness data
to the consumer.
[0103] In certain ones of such embodiments, the relative
healthfulness data stored in storage 50 is downloaded from a server
via a network. With reference to FIG. 13, in certain embodiments 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 relative healthfulness 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 relative healthfulness 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).
[0104] 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 relative healthfulness data from a
storage thereof (not shown for purposes of simplicity and clarity),
or produces the relative healthfulness data from the received data
using the process identified by the food group identification data,
as appropriate, and communicates the relative healthfulness data to
communications 64. Processor 44 then controls presentation device
60 to display the relative healthfulness data to the consumer.
[0105] The systems of FIGS. 12 and 13 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 relative healthfulness 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,
physical activity level, weight goals, race, religion, ethnicity,
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. 12, and
stored as a personal profile either by processor 44 in storage 50,
or communicated by communications 64 to be stored by server 76.
[0106] 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 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.
[0107] Processor 44 also obtains healthfulness data produced as
described herein above 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 healthfulness data. In certain ones of such
embodiments, processor 44 selects and/or substitutes the foods in
order to maximize the healthfulness of the foods in the meal plan
data overall based on their relative healthfulness data. In certain
ones of such embodiments, processor 44 selects and/or substitutes
the foods in order to achieve a minimum target level of
healthfulness of the foods in the meal plan data based on their
relative healthfulness data. 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 requesters
profile data presents it to the requester via presentation device
60.
[0108] 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.
[0109] Consumers often are confused by the extensive nutritional
information printed on the packaging of foods. Some simply find it
too burdensome to read such information, often in relatively fine
print so that it can all fit in the available space, and then weigh
the relative merits and undesirable aspects of such information.
While the Traffic Light system provides a degree of simplification
to this process, it is still necessary for the consumer to look for
additional information on the packaging in order to acquire
information desired by those attempting to maintain, lose or gain
weight.
[0110] In certain embodiments, an integrated image associated with
a candidate for serving or food offered for sale simplifies the
task of evaluating the desirability of the food based both on its
energy content and relative healthfulness.
[0111] When the consumer considers whether to ingest a candidate
food serving or purchase a food offered for sale, the consumer
views an integrated image including both a numeral representing an
energy value of the food serving and a further image feature
representing its relative healthfulness. In certain advantageous
embodiments, such relative healthfulness is represented by
distinctly different and suggestive image colors, shades, shapes,
brightness, or textures.
[0112] The integrated image may be imprinted on the packaging or
label of the candidate food serving or food offered for sale, or it
may be displayed by a data processing system, such as a PDA,
cellular telephone, laptop computer or desktop computer, as
described more fully hereinbelow. It may also be displayed in a
printed document.
[0113] The integrated image in certain embodiments comprises a
numeral representing the energy content of an associated food
displayed on a background colored to represent a further
nutritional quality of the candidate food serving. An example of
such an integrated image is provided in FIG. 14A wherein the
numeral comprises an integer on a green background with a
triangular border.
[0114] A further example of such an integrated image is provided in
FIG. 14B wherein the numeral comprises a different integer within a
circular border. The shape of the border may be used by itself to
represent relative healthfulness, while the numeral represents food
energy data. In other embodiments, both the shape of the border and
a color, shading or texture enclosed by the border can provide the
data for the healthfulness characteristic represented by the shape
in FIG. 14B.
[0115] Still another example of an integrated image is provided in
FIG. 14C wherein the numeral 6.5 appears within the image to
provide food energy data, and the rectangular border of the image,
with or without a color, shading or texture code, to provide the
data for the relative healthfulness of the food.
[0116] FIG. 14D illustrates a still further integrated image in
which a numeral representing an energy content of a candidate food
serving is colored to represent the relative healthfulness of the
candidate food serving or food offered for sale. While the numeral
of FIG. 14D is not enclosed within a border, in certain embodiments
a border is provided. In still other embodiments, the numeral is
shaded or textured to provide the data for the relative
healthfulness. Various other shapes may also be used, such as a
star, oval or donut shape. Any shapes, colors, textures and
shadings may be used, whether alone or in combination to provide
the data for relative healthfulness of the food. Moreover, arabic
numerals need not be used, so that any data representing numerical
data (such as roman numerals) can serve as the numeral data to
represent energy content.
[0117] FIG. 15 is a flow chart used to illustrate certain
embodiments of a process for producing a food product having
relative healthfulness 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.
[0118] 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. Healthfulness data representing a
relative healthfulness of 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 healthfulness 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 healthfulness data. In certain ones of such embodiments,
such food nutrient data is supplied to a data processing system as
may be required to produce healthfulness data for the food product
using one of the processes disclosed hereinabove. In certain ones
of such embodiments, the healthfulness data is obtained from an
appropriate record or calculated in accordance with one of the
processes disclosed hereinabove.
[0119] The healthfulness data obtained as disclosed hereinabove is
associated 330 with the food product. In certain ones of such
embodiments, the healthfulness data is printed, applied or
otherwise made visible on packaging of the food product. In certain
ones of such embodiments, the healthfulness 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.
[0120] 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.
* * * * *