U.S. patent application number 14/681752 was filed with the patent office on 2015-10-08 for processes and systems for achieving and assisting in improved nutrition based on food energy data and relative healthfulness data.
The applicant listed for this patent is Weight Watchers International, Inc.. Invention is credited to Wanema Frye, Ute Gerwig, Dawn Halkuff, Christine Jacobsohn, Maria Kinirons, Karen Miller-Kovach, Julia Peetz, Stephanie Lyn Rost.
Application Number | 20150285776 14/681752 |
Document ID | / |
Family ID | 41721934 |
Filed Date | 2015-10-08 |
United States Patent
Application |
20150285776 |
Kind Code |
A1 |
Miller-Kovach; Karen ; et
al. |
October 8, 2015 |
PROCESSES AND SYSTEMS FOR ACHIEVING AND ASSISTING IN IMPROVED
NUTRITION BASED ON FOOD ENERGY DATA AND RELATIVE HEALTHFULNESS
DATA
Abstract
Processes are provided for controlling body weight of a
consumer, as well as for selecting and purchasing foods, and for
producing food products, based on a combination of food energy data
and relative healthfulness data for a candidate food. Various ways
are provided for obtaining and accessing the food energy data and
relative healthfulness data. Related processes and systems are also
provided for assisting in the foregoing processes.
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) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Weight Watchers International, Inc. |
New York |
NY |
US |
|
|
Family ID: |
41721934 |
Appl. No.: |
14/681752 |
Filed: |
April 8, 2015 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
14136157 |
Dec 20, 2013 |
|
|
|
14681752 |
|
|
|
|
13772109 |
Feb 20, 2013 |
|
|
|
14136157 |
|
|
|
|
12550240 |
Aug 28, 2009 |
8382482 |
|
|
13772109 |
|
|
|
|
61092981 |
Aug 29, 2008 |
|
|
|
Current U.S.
Class: |
426/2 ;
434/127 |
Current CPC
Class: |
G09B 5/02 20130101; G06Q
30/0635 20130101; G16H 20/60 20180101; G09B 19/0092 20130101; A23L
33/30 20160801; G06Q 30/0623 20130101; G06Q 99/00 20130101; G01N
33/02 20130101; G06Q 30/0601 20130101; A23V 2002/00 20130101; G16Z
99/00 20190201; G06F 19/00 20130101; G06Q 50/10 20130101 |
International
Class: |
G01N 33/02 20060101
G01N033/02; G09B 19/00 20060101 G09B019/00 |
Claims
1. A process for controlling body weight of a consumer comprises,
for each of a plurality of candidate food servings, supplying at
least one of respective food serving identification data and
respective food serving nutrient data; obtaining respective food
energy data representing an energy content of each of the candidate
food servings and respective healthfulness data representing a
relative healthfulness of each of the candidate food servings based
on its at least one of respective food serving identification data
and respective food serving nutrient data; selecting food servings
from the plurality of candidate food servings based on its
respective healthfulness data and its respective food energy data
such that a sum of respective food energy data of the selected food
servings bears a predetermined relationship to a predetermined food
energy benchmark for the consumer in a given period; and ingesting
the selected food servings.
2. The process of claim 1, wherein the respective healthfulness
data for at least one of the candidate food servings is based on
(a) a selected respective procedure for processing nutritional data
of foods in a respective food group comprising the at least one of
the candidate food servings, the respective food group being one of
a plurality of food groups of a respective metagroup of a plurality
of metagroups, each of the metagroups comprising a plurality of
food groups and having a different respective procedure for
processing the nutritional data of foods in the food groups within
such metagroup, and (b) selected respective comparison data for the
corresponding food group, at least some of the food groups in each
metagroup having different respective comparison data than the
other food groups in such metagroup.
3. The process of claim 1, wherein the respective healthfulness
data representing a relative healthfulness of each of the candidate
food servings is based on a linear combination of selected nutrient
amounts present therein.
4. The process of claim 1, wherein the respective food energy data
representing an energy content of each of the candidate food
servings is based on a human being's metabolic efficiency in
utilizing first and second nutrients therein as energy.
5. The process of claim 1, wherein the respective food energy data
representing an energy content of each of the candidate food
servings is based on an energy contribution of each of its protein
content, its carbohydrate content, its dietary fiber content and
its fat content.
6. The process of claim 1, comprising obtaining meal plan data
comprising data identifying candidate food servings to be ingested
by the consumer over a given period based on the respective
healthfulness data, the respective food energy data and the
predetermined food energy benchmark, wherein the candidate food
servings are ingested by the consumer in accordance with the meal
plan data.
7. 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 and relative healthfulness
data representing a relative healthfulness thereof; selecting the
food offered for sale based on its food energy data and its
relative healthfulness data; and purchasing the selected food
offered for sale.
8. The process of claim 7, wherein the relative healthfulness data
of the food offered for sale is based on (a) a selected respective
procedure for processing nutritional data of foods in a respective
food group comprising the food offered for sale, the respective
food group being one of a plurality of food groups of a respective
metagroup of a plurality of metagroups, each of the metagroups
comprising a plurality of food groups and having a different
respective procedure for processing the nutritional data of foods
in the food groups within such metagroup, and (b) selected
respective comparison data for the corresponding food group, at
least some of the food groups in each metagroup having different
respective comparison data than the other food groups in such
metagroup.
9. The process of claim 7, wherein the relative healthfulness data
of the food offered for sale is based on a linear combination of
selected nutrient amounts present therein.
10. The process of claim 7, wherein the food energy data
representing an energy content of the food offered for sale is
based on a human being's metabolic efficiency in utilizing first
and second nutrients therein as energy.
11. The process of claim 7, wherein the food energy data
representing an energy content of the food offered for sale is
based on an energy contribution of each of its protein content, its
carbohydrate content, its dietary fiber content and its fat
content.
12. A process for providing data to a consumer to assist in a
process for controlling the consumer's weight, comprising,
receiving in a data processing system data provided by a consumer
for a food serving selected by the consumer including at least one
of food serving identification data and food serving nutrient data;
using a processor of the data processing system, obtaining food
energy data and food healthfulness data based on the at least one
of food serving identification data and food serving nutrient data;
and at least one of (a) communicating the food energy data and the
food healthfulness data to a device for presentation to the
consumer, and (b) presenting the food energy data and the food
healthfulness data to the consumer via a presentation device of the
data processing system.
13. The process of claim 12, wherein the food healthfulness data is
based on (a) a selected respective procedure for processing
nutritional data of foods in a respective food group comprising the
food serving, the respective food group being one of a plurality of
food groups of a respective metagroup of a plurality of metagroups,
each of the metagroups comprising a plurality of food groups and
having a different respective procedure for processing the
nutritional data of foods in the food groups within such metagroup,
and (b) selected respective comparison data for the corresponding
food group, at least some of the food groups in each metagroup
having different respective comparison data than other food groups
in such metagroup.
14. The process of claim 12, wherein the food healthfulness data is
based on a linear combination of selected nutrient amounts present
in the food serving.
15. The process of claim 12, wherein the respective food energy
data is based on a human being's metabolic efficiency in utilizing
first and second nutrients in the food serving as energy.
16. The process of claim 12, wherein the respective food energy
data of the food serving is based on an energy contribution of each
of its protein content, its carbohydrate content, its dietary fiber
content and its fat content.
17. The process of claim 12, comprising receiving request data in
the data processing system comprising food identification data for
the food serving, using the food identification data to access data
representing plurality of nutrients of the food serving and
processing the received data using the processor to produce at
least one of the food energy data and the food healthfulness data
for the food serving.
18. The process of claim 12, comprising receiving request data in
the data processing system comprising food identification data for
the food serving, and using the food identification data to access
at least one of the food healthfulness data and the food energy
data for the food serving.
19. A system for providing data to a consumer to assist in a
process for controlling the consumer's weight, comprising, an input
operative to receive data provided by a consumer for a food serving
selected by the consumer including at least one of food serving
identification data and food serving nutrient data; a processor
coupled with the input to receive the data provided by the consumer
and configured to obtain food energy data and food healthfulness
data based on the at least one of food serving identification data
and food serving nutrient data; and at least one of (a)
communications coupled with the processor to receive the food
energy data and the food healthfulness data therefrom and to
communicate the food energy data and the food healthfulness data to
a device for presentation to the consumer, and (b) a presentation
device coupled with the processor to receive the food energy data
and the food healthfulness data and operative to present the food
energy data and the food healthfulness data to the consumer.
20. The system of claim 19, wherein the processor is configured to
obtain the food healthfulness data based on (a) a selected
respective procedure for processing nutritional data of foods in a
respective food group comprising the food serving, the respective
food group being one of a plurality of food groups of a respective
metagroup of a plurality of metagroups, each of the metagroups
comprising a plurality of food groups and having a different
respective procedure for processing the nutritional data of foods
in the food groups within such metagroup, and (b) selected
respective comparison data for the corresponding food group, at
least some of the food groups in each metagroup having different
respective comparison data than the other food groups in such
metagroup.
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 Using and Producing
Food Healthfulness Data based on Linear Combinations of Nutrients
(Attorney docket No. 26753.012); and U.S. patent application Ser.
No. ______ entitled Processes and Systems for Achieving and
Assisting in Improved Nutrition (Attorney docket No. 26753.014),
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 and/or healthful
nutrition, as well as processes for producing food products, 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; No. 6,436,036; No.
6,663,564; No. 6,878,885 and 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 the existing Weight Watchers.RTM. program has provided
consumers with effective techniques that have assisted millions in
their efforts to lose excess body weight using its proprietary
formula, consumers have long expressed a desire that the formula
reflect the relative satiety of different foods. Unfortunately,
until now it has not been possible to quantify the aspect of
satiety so that it could be incorporated in such a formula.
[0006] 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.
[0007] 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.
[0008] 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
[0009] FIGS. 1-9 are tables of data used in processes disclosed
herein for producing data representing the relative healthfulness
of various foods;
[0010] FIG. 10 is a flow chart illustrating a process for
controlling body weight in a human being in accordance with certain
embodiments;
[0011] FIG. 11 is a flow chart illustrating certain disclosed
processes for selecting and purchasing foods based on their food
energy data and relative healthfulness data;
[0012] FIG. 12 illustrates certain embodiments of a data processing
system useful in the processes disclosed herein;
[0013] FIG. 13 illustrates a client/server system useful in the
processes disclosed herein;
[0014] FIG. 14 is a flow chart illustrating certain disclosed
processes for weight control and selecting foods to be consumed
based on data representing their energy content and a desired
nutritional characteristic;
[0015] FIGS. 15A through 15D illustrate exemplary images for use in
conveying energy content data and nutritional characteristic data
of foods;
[0016] FIG. 16 is a flow chart illustrating a process for selecting
and purchasing foods based on their energy content and a desired
nutritional characteristic;
[0017] FIG. 17 is a flow chart used to illustrate certain
embodiments of a process for producing a food product having an
integrated image associated therewith.
[0018] For this application the following terms and definitions
shall apply:
[0019] 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.
[0020] 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.
[0021] 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.
[0022] 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.
[0023] The term "presentation device" as used herein means a device
or devices capable of presenting data to a user in any perceptible
form.
[0024] 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 email, a
message, a document, a list or in any other form.
[0025] The term "image dataset" as used herein means a database
suitable for use as presentation data or for use in producing
presentation data.
[0026] The term "auxiliary image feature" as used herein means one
or more of the color, brightness, shading, shape or texture of an
image.
[0027] 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.
[0028] 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.
[0029] 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.
[0030] 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.
[0031] 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.
[0032] 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.
[0033] 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.
[0034] 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.
[0035] 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.
[0036] 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.
[0037] A process for controlling body weight of a consumer
comprises, for each of a plurality of candidate food servings,
supplying at least one of respective food serving identification
data and respective food serving nutrient data; obtaining
respective food energy data representing an energy content of each
of the candidate food servings and respective healthfulness data
representing a relative healthfulness of each of the candidate food
servings based on its at least one of respective food serving
identification data and respective food serving nutrient data;
selecting food servings from the plurality of candidate food
servings based on its respective healthfulness data and its
respective food energy data such that a sum of respective food
energy data of the selected food servings bears a predetermined
relationship to a predetermined food energy benchmark for the
consumer in a given period; and ingesting the selected food
servings.
[0038] In certain embodiments, meal plan data comprising data
identifying candidate food servings to be ingested by the consumer
over the given period is obtained based on the respective
healthfulness data, the respective food energy data and the food
energy benchmark, and the candidate food servings are ingested by
the consumer in accordance with the meal plan data.
[0039] In certain embodiments, the respective healthfulness data
for at least one of the candidate food servings is based on (a) a
selected respective procedure for processing nutritional data of
foods in a respective food group comprising the at least one of the
candidate food servings, the respective food group being one of a
plurality of food groups of a respective metagroup of a plurality
of metagroups, each of the metagroups comprising a plurality of
food groups and having a different respective procedure for
processing the nutritional data of foods in the food groups within
such metagroup, and (b) selected respective comparison data for the
corresponding food group, at least some of the food groups in each
metagroup having different respective comparison data than the
other food groups in such metagroup. In certain embodiments, the
respective healthfulness data representing a relative healthfulness
of each of the candidate food servings is based on a linear
combination of selected nutrient amounts present therein.
[0040] In certain embodiments, the respective food energy data
representing an energy content of each of the candidate food
servings is based on a human being's metabolic efficiency in
utilizing first and second nutrients therein as energy. In certain
embodiments, the respective food energy data representing an energy
content of each of the candidate food servings is based on an
energy contribution of each of its protein content, its
carbohydrate content, its dietary fiber content and its fat
content.
[0041] 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 and relative healthfulness
data representing a relative healthfulness thereof; selecting the
food offered for sale based on its food energy data and its
relative healthfulness data; and purchasing the selected food
offered for sale.
[0042] In certain embodiments, the relative healthfulness data of
the food offered for sale is based on (a) a selected respective
procedure for processing nutritional data of foods in a respective
food group comprising the food offered for sale, the respective
food group being one of a plurality of food groups of a respective
metagroup of a plurality of metagroups, each of the metagroups
comprising a plurality of food groups and having a different
respective procedure for processing the nutritional data of foods
in the food groups within such metagroup, and (b) selected
respective comparison data for the corresponding food group, at
least some of the food groups in each metagroup having different
respective comparison data than the other food groups in such
metagroup. In certain embodiments, the relative healthfulness data
of the food offered for sale is based on a linear combination of
selected nutrient amounts present therein.
[0043] In certain embodiments, the food energy data representing an
energy content of the food offered for sale is based on a human
being's metabolic efficiency in utilizing first and second
nutrients therein as energy. In certain embodiments, the food
energy data representing an energy content of the food offered for
sale is based on an energy contribution of each of its protein
content, its carbohydrate content, its dietary fiber content and
its fat content.
[0044] A process for providing data to a consumer to assist in a
process for controlling the consumer's weight comprises receiving
in a data processing system data provided by a consumer for a food
serving selected by the consumer including at least one of food
serving identification data and food serving nutrient data; using a
processor of the data processing system, obtaining food energy data
and food healthfulness data based on the at least one of food
serving identification data and food serving nutrient data; and at
least one of (a) communicating the food energy data and the food
healthfulness data to a device for presentation to the consumer,
and (b) presenting the food energy data and the food healthfulness
data to the consumer via a presentation device of the data
processing system.
[0045] In certain embodiments, the food healthfulness data is based
on (a) a selected respective procedure for processing nutritional
data of foods in a respective food group comprising the food
serving, the respective food group being one of a plurality of food
groups of a respective metagroup of a plurality of metagroups, each
of the metagroups comprising a plurality of food groups and having
a different respective procedure for processing the nutritional
data of foods in the food groups within such metagroup, and (b)
selected respective comparison data for the corresponding food
group, at least some of the food groups in each metagroup having
different respective comparison data than other food groups in such
metagroup. In certain embodiments, the food healthfulness data is
based on a linear combination of selected nutrient amounts present
in the food serving.
[0046] In certain embodiments, the respective food energy data is
based on a human being's metabolic efficiency in utilizing first
and second nutrients in the food serving as energy. In certain
embodiments, the respective food energy data of the food serving is
based on an energy contribution of each of its protein content, its
carbohydrate content, its dietary fiber content and its fat
content.
[0047] A system for providing data to a consumer to assist in a
process for controlling the consumer's weight comprises an input
operative to receive data provided by a consumer for a food serving
selected by the consumer including at least one of food serving
identification data and food serving nutrient data; a processor
coupled with the input to receive the data provided by the consumer
and configured to obtain food energy data and food healthfulness
data based on the at least one of food serving identification data
and food serving nutrient data; and at least one of (a)
communications coupled with the processor to receive the food
energy data and the food healthfulness data therefrom and to
communicate the food energy data and the food healthfulness data to
a device for presentation to the consumer, and (b) a presentation
device coupled with the processor to receive the food energy data
and the food healthfulness data and operative to present the food
energy data and the food healthfulness data to the consumer.
[0048] In certain embodiments, the processor is configured to
obtain the food healthfulness data based on (a) a selected
respective procedure for processing nutritional data of foods in a
respective food group comprising the food serving, the respective
food group being one of a plurality of food groups of a respective
metagroup of a plurality of metagroups, each of the metagroups
comprising a plurality of food groups and having a different
respective procedure for processing the nutritional data of foods
in the food groups within such metagroup, and (b) selected
respective comparison data for the corresponding food group, at
least some of the food groups in each metagroup having different
respective comparison data than the other food groups in such
metagroup. In certain embodiments, the processor is configured to
obtain the food healthfulness data based on a linear combination of
selected nutrient amounts present in the food serving.
[0049] In certain embodiments, the processor is configured to
obtain the food energy data based on a human being's metabolic
efficiency in utilizing first and second nutrients in the food
serving as energy. In certain embodiments, the processor is
configured to obtain the food energy data of the food serving based
on an energy contribution of each of its protein content, its
carbohydrate content, its dietary fiber content and its fat
content.
[0050] 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 in the data processing
system representing a plurality of predetermined food servings to
be consumed by the consumer during a predetermined period based on
food energy data and relative healthfulness data for each thereof;
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.
[0051] In certain embodiments, the food energy data of at least one
of the plurality of predetermined food servings is based on a human
being's metabolic efficiency in utilizing first and second
nutrients therein as energy. In certain embodiments, the food
energy data of at least one of the plurality of predetermined food
servings is based on an energy contribution of each of its protein
content, its carbohydrate content, its dietary fiber content and
its fat content.
[0052] In certain embodiments, the relative healthfulness data of
at least one of the plurality of predetermined food servings is
based on (a) a selected respective procedure for processing
nutritional data of foods in a respective food group comprising the
at least one of the plurality of predetermined food servings, the
respective food group being one of a plurality of food groups of a
respective metagroup of a plurality of metagroups, each of the
metagroups comprising a plurality of food groups and having a
different respective procedure for processing the nutritional data
of foods in the food groups within such metagroup, and (b) selected
respective comparison data for the corresponding food group, at
least some of the food groups in each metagroup having different
respective comparison data than other food groups in such
metagroup. In certain embodiments, the relative healthfulness data
of at least one of the plurality of predetermined food servings is
based on a linear combination of selected nutrient amounts present
in the at least one of the plurality of predetermined food
servings.
[0053] 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 food energy data and relative healthfulness data therefor; 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.
[0054] In certain embodiments, the processor is configured to
obtain the relative healthfulness data of at least one of the
plurality of predetermined food servings based on (a) a selected
respective procedure for processing nutritional data of foods in a
respective food group comprising the at least one of the plurality
of predetermined food servings, the respective food group being one
of a plurality of food groups of a respective metagroup of a
plurality of metagroups, each of the metagroups comprising a
plurality of food groups and having a different respective
procedure for processing the nutritional data of foods in the food
groups within such metagroup, and (b) selected respective
comparison data for the corresponding food group, at least some of
the food groups in each metagroup having different respective
comparison data than other food groups in such metagroup. In
certain embodiments, the processor is configured to obtain the
relative healthfulness data of at least one of the plurality of
predetermined food servings based on a linear combination of
selected nutrient amounts present therein.
[0055] In certain embodiments, the processor is configured to
obtain the food energy data of at least one of the plurality of
predetermined food servings based on a human being's metabolic
efficiency in utilizing first and second nutrients therein. In
certain embodiments, the processor is configured to obtain the food
energy data of at least one of the 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.
[0056] A process for producing a food product having food energy
data and 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 food energy data and relative healthfulness data for the
food product based on the at least one of food identification data
and food nutrient data of the food product; and associating the
food energy data and the relative healthfulness data with the food
product.
[0057] In certain embodiments, the food energy data and the
relative healthfulness data is associated with the food product by
including the food energy data and the relative healthfulness 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.
[0058] 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.
[0059] In certain embodiments, food energy data is produced based
on protein energy data representing the protein energy content,
carbohydrate energy data representing the carbohydrate energy
content and fat energy data representing the fat energy content, of
a candidate food serving, by applying respective weight data to
weight each of the protein energy data, the carbohydrate energy
data and the fat energy data, each of the weight data representing
the relative metabolic conversion efficiency of the corresponding
nutrient and forming the food energy data based on a sum of the
weighted protein energy data, the weighted carbohydrate energy data
and the weighted fat energy data. The data for the various
nutrients is provided either by the consumer or by 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" and the fat energy data as "FAT",
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), (1)
[0060] where Wpro represents the respective weighting data for PRO,
Wcho represents the respective weighting data for CHO and Wfat
represents the respective weighting data for FAT. 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 and Wfat is selected from the range
0.97.ltoreq.Wfat.ltoreq.1.0. In certain ones of such embodiments,
Wpro is substantially equal to 0.8, Wcho is substantially equal to
0.95 and Wfat is substantially equal to 1.0. Various measures of
energy can be employed, such as kilocalories (kcal) and kilojoules
(kJ).
[0061] 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)
and fat data representing the mass or weight of the fat content
(represented as FATm), of a candidate food serving. In such
embodiments, the protein data, carbohydrate data and fat data are
converted to energy data in producing the food energy data by
processing the protein data, carbohydrate data and fat 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), (2)
[0062] where Cp is a conversion factor for converting PROm to data
representing the energy content of PROm, Cc is a conversion factor
for converting CHOm to data representing the energy content of
CHOm, and Cf is a conversion factor for converting FATm to data
representing the energy content of FATm. For example where the food
energy data is represented in kilocalories and PROm, CHOm and FATm
are expressed in grams, Cp is selected as 4 kilocalories/gram, Cc
is selected as 4 kilocalories/gram and Cf is selected as 9
kilocalories/gram. Mass and weight data can be expressed in the
alternative by units such as ounces and pounds.
[0063] In certain embodiments, food energy data is produced based
on total food energy data representing the total energy content,
protein energy data representing the protein energy content, and
dietary fiber energy data representing the dietary fiber energy
content, of a candidate food serving. More specifically, the food
energy data is produced by separating data representing the protein
energy content and the dietary fiber energy content (if present)
from the total food energy data to produce reduced energy content
data, applying respective weight data to weight each of the protein
energy data and the dietary fiber energy data, each of the weight
data representing the relative metabolic conversion efficiency of
the corresponding nutrient and forming the food energy data based
on a sum of the reduced energy content data, the weighted protein
energy data, and the weighted dietary fiber energy data. The data
for the various nutrients is provided either by the consumer or by
another source based on data from the consumer, such as food
identification data. If the total food energy data is represented
as "TFE", protein energy data is represented as "PRO" and the
dietary fiber energy data as "DF", in certain ones of such
embodiments where TFE includes an energy component of DE (as in the
case of foods labeled according to practices adopted in the US and
in the Dominion of Canada (CA)), the food energy data is obtained
by processing the data in the manner represented by the following
equation:
FED=(TFE-PRO-DF)+(Wpro.times.PRO)+(Wdf.times.DF), (3)
[0064] where Wpro represents the respective weighting data for PRO
and Wdf represents the respective weighting data for DF. In certain
ones of such embodiments, Wpro is selected from the range
0.7.ltoreq.Wpro.ltoreq.0.8 and Wdf is selected from the range
0<Wdf.ltoreq.0.5. In certain ones of such embodiments, Wpro is
substantially equal to 0.8 and Wdf is substantially equal to 0.25.
Various measures of energy can be employed, such as kilocalories
(kcal) and kilojoules (kJ).
[0065] For those instances where TFE does not include a dietary
fiber component (as in the case of foods labeled according to
practices adopted in Australia (AU) and the countries of central
Europe (CE)), the process of equation (3) is modified to the
following form:
FED=(TFE-PRO)+(Wpro.times.PRO)+(Wdf.times.DF). (4)
[0066] In certain embodiments, food energy data is produced based
both on the total food energy data, as well as on protein data
representing the mass or weight of the protein content (represented
as PROm) 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 and for foods labeled as in the US and
CA, the protein data and dietary fiber data are converted to energy
data in producing the food energy data, by processing the total
food energy data, the protein data and dietary fiber data in the
manner represented by the following equation:
FED=[TFE(Cp.times.PROm)-(Cdf.times.DFm)]+(Wpro.times.Cp.times.PROm)+(Wdf-
.times.Cdf.times.DFm), (5)
[0067] where Cp is a conversion factor for converting PROm to data
representing the energy content of PROm 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 and DFm are expressed in grams, Cp is
selected as 4 kilocalories/gram and Cdf is selected as 4
kilocalories/gram. Mass and weight data can be expressed in the
alternative by units such as ounces and pounds.
[0068] For those instances where TFE does not include a dietary
fiber component (as in the case of foods labeled according to
practices adopted in AU and CE), the process of equation (5) is
modified to the following form:
FED=[TFE-(Cp.times.PROm)]+(Wpro.times.Cp.times.PROm)+(Wdf.times.Cdf.time-
s.DFm). (6)
[0069] 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. (7)
[0070] 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).
(8)
[0071] 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<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.
[0072] 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), (9)
[0073] 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.
[0074] 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.sub.--CHOm-DF-
m])+(Wfat.times.Cf.times.FATm)+(Wdf.times.Cdf.times.DFm). (10)
[0075] 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.sub.--CHOm-DF-
m])+(Wdf.times.Cdf.times.DFm)+(Wfat.times.Cf.times.[Total.sub.--FATm-Sat.s-
ub.--FATm])+(Wsfat.times.Cf.times.Sat.sub.--Fatm), (11)
[0076] 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.
[0077] 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.
[0078] In certain embodiments, for foods containing alcohol, the
foregoing processes as represented by equation (11) 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.sub.--CHOm-DF-
m])+(Wdf.times.Cdf.times.DFm)+(Wfat.times.Cf.times.[Total.sub.--FATm-Sat.s-
ub.--FATm])+(Wsfat.times.Cf.times.Sat.sub.--Fatm)+(Wetoh.times.Cetoh.times-
.ETOHm). (12)
[0079] The process represented by equation (12) is modified for use
in CE and AU and is represented as follows:
FED=(Wpro.times.Cp.times.PROm)+(Wcho.times.Cc.times.Totat.sub.--CHOm)+(W-
df.times.Cdf.times.DFm)+(Wfat.times.Cf.times.[Total.sub.--FATm-Sat.sub.--F-
ATm])+(Wsfat.times.Cf.times.Sat.sub.--Fatm)+(Wetoh.times.Cetoh.times.ETOHm-
). (13)
[0080] In certain embodiments, for foods containing sugar alcohol,
the foregoing processes as represented by equations (12) and (13)
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.sub.--CHOm-DF-
m-SETOHm])+(Wdf.times.Cdf.times.DFm)+(Wfat.times.Cf.times.[Total.sub.--FAT-
m-Sat.sub.--FATm])+(Wsfat.times.Cf.times.Sat.sub.--Fatm)+(Wetoh.times.Ceto-
h.times.ETOHm)+(Wsetoh.times.Csetoh.times.SETOHm). (14)
[0081] The process represented by equation (14) is modified for use
in CE and AU and is represented as follows:
FED=(Wpro.times.Cp.times.PROm)+(Wcho.times.Cc.times.[Total.sub.--CHOm-SE-
TOHm])+(Wdf.times.Cdf.times.DFm)+(Wfat.times.Cf.times.[Total.sub.--FATm-Sa-
t.sub.--FATm])+(Wsfat.times.Cf.times.Sat.sub.--Fatm)+(Wetoh.times.Cetoh.ti-
mes.ETOHm)+(Wsetoh.times.Csetoh.times.SETOHm). (15)
[0082] 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.)
[0083] 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.
[0084] 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, D.C., 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),
(16)
[0085] 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)-
, (17)
[0086] where age is given in years, weight in kilograms and height
in meters.
[0087] 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, (18)
[0088] where ATEE and TEE are given in kilocalories.
[0089] 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. (19)
[0090] 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.
[0091] 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_DV (20)
[0092] 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 (20) 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.
[0093] 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.
[0094] 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.
[0095] 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.
[0096] 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.
[0097] 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.
[0098] 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.
[0099] 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), (21)
[0100] 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 (21) and a comparison thereof
against the exemplary comparison data included therein.
[0101] 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. (22)
[0102] The table of FIG. 2 illustrates how the foods in these
groups are ranked according to their healthfulness based on theft
respective healthfulness data produced in accordance with the
process represented by equation (22) and a comparison thereof
against the exemplary comparison data included therein.
[0103] 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. (23)
[0104] 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 (23) and a comparison thereof
against the exemplary comparison data included in FIG. 2A.
[0105] 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. (24)
[0106] 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.
[0107] 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 (24) and a comparison thereof
against the exemplary comparison data included in FIG. 3.
[0108] 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. (25)
[0109] 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 (25) and a comparison
thereof against the exemplary comparison data included in FIG.
3A.
[0110] 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. (26)
[0111] 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 (26) and a comparison thereof
against the exemplary comparison data included in FIG. 4.
[0112] 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. (27)
[0113] 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 (27) and a comparison thereof
against the exemplary comparison data included in FIG. 5.
[0114] 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. (28)
[0115] 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 (28) and a comparison thereof
against the exemplary comparison data included in FIG. 6.
[0116] 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. (29)
[0117] 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 (29) and a comparison thereof
against the exemplary comparison data included in FIGS. 7 and
7A.
[0118] 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-
. (30)
[0119] 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 (30) and a comparison thereof
against the exemplary comparison data included in FIG. 8.
[0120] 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. (31)
[0121] 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 (31) and a comparison thereof
against the exemplary comparison data included in FIG. 8A.
[0122] 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. (32)
[0123] 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 (32) and a comparison thereof
against the exemplary comparison data included in FIG. 9.
[0124] 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. (33)
[0125] 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.
[0126] 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. (34)
[0127] 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.
[0128] 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. (35)
[0129] 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.
[0130] 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. (36)
[0131] 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.
[0132] 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. (37)
[0133] 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.
[0134] 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. (38)
[0135] 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.
[0136] 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. (39)
[0137] 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.
[0138] 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. (40)
[0139] 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.
[0140] In certain embodiments, methods are provided for selecting
and ingesting foods in a way that enables the consumer to control
body weight, while simplifying the task of evaluating the relative
healthfulness of a candidate food serving. With reference to FIG.
10, 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 obtains 24 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 26 food energy data and 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 food energy data and 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 on packaging or labeling of a food product, 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.
[0141] Based on the food energy data and relative healthfulness
data thus obtained, the consumer determines whether to accept or
reject 30 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 30 to select 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 30 to reject a candidate food serving, the process
returns to 24 to be repeated when the consumer again considers a
candidate food serving for ingestion.
[0142] If the consumer has decided that a candidate food serving is
sufficiently healthful or selected it in preference to another such
candidate food serving, 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 24
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 24 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.
It will also be appreciated that the order in which the consumer
considers the healthfulness data and the food energy data can vary
depending on personal preference.
[0143] 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.
[0144] A method of selecting and purchasing food for consumption
utilizing the relative healthfulness data and food energy 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 and food energy 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 data and food energy data 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 and food energy data in the same manner as for the packaged
food lacking the image representing same.
[0145] Based on the relative healthfulness data and the food energy
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 and food
energy data provide a simple and straightforward means of making
this decision.
[0146] 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.
[0147] FIG. 12 illustrates a data processing system 40 of certain
embodiments useful in carrying out the processes of FIGS. 10 and
11. 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.
[0148] 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.
[0149] In certain ones of such embodiments, storage 50 stores data
identifying the predetermined food groups and instructions for
carrying out the processes necessary to produce the relative
healthfulness data as summarized in equations (20) through (40)
hereinabove. To obtain the relative healthfulness data, 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 (20) through (40) to produce the relative healthfulness
data. Processor 44 then controls presentation device 60 to display
the relative healthfulness data to the consumer.
[0150] 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 (15) hereinabove to produce food energy data. 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, and ETOHm (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 (15) to produce the food energy
data. Processor 44 then controls presentation device 60 to display
the food energy data to the consumer.
[0151] 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.
[0152] 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.
[0153] In certain ones of such embodiments, the relative
healthfulness data and/or the food energy 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 and/or the food energy data, either to obtain a
database of such 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 and/or 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.
[0154] 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 and/or the
food energy 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 and/or the food energy data, as
appropriate, and communicates the produced data to communications
64. Processor 44 then controls presentation device 60 to display
the received data to the consumer.
[0155] 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 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, 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.
[0156] 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.
[0157] Processor 44 also obtains healthfulness data and 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 healthfulness data
and 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, 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.
[0158] 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.
[0159] 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.
[0160] In certain embodiments, methods are provided for selecting
and ingesting foods in a way that enables the consumer to control
body weight, while simplifying the task of evaluating the
desirability of each of various foods based on multiple criteria.
With reference to FIG. 14, at the beginning of a predetermined
period, such as a day or a week, the consumer or a data processing
system sets 110 a variable "SUM" equal to zero.
[0161] When the consumer considers whether to ingest a candidate
food serving, the consumer views 120 an integrated image including
both a numeral representing an energy value of the food serving and
an auxiliary image feature representing a further nutritional
quality of the food serving. In certain ones of such embodiments,
the further nutritional quality comprises the relative
healthfulness of the candidate food serving. Such relative
healthfulness may be determined as disclosed in this application,
or in another manner. In certain advantageous embodiments, such
relative healthfulness is represented by distinctly different and
suggestive image colors, shades, shapes, brightness, or textures.
In certain ones of such embodiments, the further nutritional
quality represents a relative heart healthiness of the candidate
food serving, while in others it represents sugar content for use
by diabetic consumers. In certain ones of such embodiments, the
further nutritional quality represents an amount, presence or
absence of a particular nutrient or nutrients. For example, body
builders may wish to know the amount of protein in a serving of a
particular candidate food serving or whether such protein includes
all essential amino acids.
[0162] The integrated image may be imprinted on the packaging or
label of the candidate food serving, 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.
[0163] 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. 15A wherein the
numeral comprises an integer on a green background with a
triangular border. In certain advantageous embodiments the color
green is used to represent a favorable nutritional quality relative
to other candidate food servings in a predetermined food group
including the associated candidate food serving. For example, green
may represent those foods that provided the greatest satiety for
minimal energy content as well as a nutritional profile which most
closely complements public health guidelines. The color blue may be
used to represent foods having a relatively lower healthfulness
profile, such as foods with a nutritional profile that is not as
closely aligned with public health recommendations but does have
satiety and nutritional virtues. The color pink may be used to
represent foods with a relatively lower healthfulness profile than
those coded blue, such as foods that provide minimal satiety or
nutritional value to overall intake but are likely to enhance the
tastefulness or convenience of eating. The color white may be used
to represent foods falling within the lowest healthfulness profile,
such as 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.
[0164] A further example of such an integrated image is provided in
FIG. 15B 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 or another nutritional
characteristic, 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 nutritional characteristic represented by the shape in FIG.
15B.
[0165] Still another example of an integrated image is provided in
FIG. 15C 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 further nutritional characteristic.
[0166] FIG. 15D illustrates a still further integrated image in
which a numeral representing an energy content of a candidate food
serving is colored to represent the further nutritional
characteristic of the candidate food serving. While the numeral of
FIG. 15D 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 further nutritional
characteristic. 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 the additional nutritional characteristic. 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.
[0167] With reference again to FIG. 14, based on the data provided
by the integrated image, that is, the energy content data and the
further nutritional quality data provided thereby, the consumer
determines whether to accept or reject 130 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 views the integrated image on
each bag, and decides to consume the popcorn both because its
energy content and healthfulness relative to the fried corn chips
as revealed by the integrated image are more favorable than those
of the fried corn chips. The integrated image thus provides an
easily viewed and readily understood evaluation of multiple
nutritional qualities of a candidate food serving.
[0168] In certain embodiments, with or without the use of a data
processing system, the consumer adds the data represented by the
numeral in the integrated image associated with the candidate food
serving to the SUM 140, and if the SUM is less than a predetermined
daily or weekly maximum MAX 150, the consumer ingests 160 the
candidate food serving. In the alternative, the consumer first
ingests the candidate food serving and then adds the number data
represented by the numeral in the integrated image to SUM. For
example, the consumer might not know the precise value of SUM plus
the number data, but is aware that it is relatively low compared to
MAX.
[0169] A method of selecting and purchasing food for consumption
utilizing the integrated image is illustrated in FIG. 16. When a
consumer considers whether to purchase a given food for
consumption, the consumer views 310 an integrated image associated
with the food including both a numeral representing an energy value
of the food and an auxiliary image feature representing a further
nutritional quality of the food. The food may be a packaged food,
such as a Weight Watchers.RTM. packaged food that displays the
integrated image on its packaging. 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 in a device such as a
PDA or cellular telephone to obtain a display of the integrated
image for evaluation, as disclose more fully hereinbelow. It might
also be a food such as produce that is unpackaged and the consumer
may obtain an associated integrated image in the same manner as for
the packaged food lacking the image.
[0170] Based on the data provided by the integrated image, that is,
the energy content data and the further nutritional quality data
provided thereby, the consumer determines whether to accept or
reject 320 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. Each may have the same energy
content, so that the consumer may wish to choose the brand having a
more favorable healthfulness based on differing colors, shapes,
textures, shadings or combinations thereof seen in the integrated
image on each package. Or else if each has an image having the same
auxiliary image feature, the consumer may wish to select the brand
having a lower energy content per serving.
[0171] When the consumer has selected all of the foods to be
purchased 330, he or she then purchases the selected foods 340 and
delivers or has them delivered 350 to his/her household for
consumption.
[0172] With reference again to FIG. 12 the data processing system
40 illustrated therein is useful in certain embodiments for
carrying out the processes of FIGS. 14 and 16. In certain ones of
such embodiments, storage 50 stores (A) the weighting data and
conversion factors necessary to carry out one or more of the
processes summarized in equations (1) through (15) hereinabove to
produce food energy data and (B) data identifying the predetermined
food groups and instructions for carrying out the processes
necessary to produce the relative healthfulness data as summarized
in equations (20) through (40) hereinabove.
[0173] For producing relative healthfulness data for the food to be
consumed or the food offered for sale, 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 (20) through
(40) to produce the relative healthfulness data.
[0174] For producing food energy data for the food to be consumed
or the food offered for sale, using input 56, the consumer inputs
appropriate data (as disclosed hereinabove), for a food or
candidate food serving depending on the process to be carried out.
Processor 44 retrieves the necessary weighting data and conversion
factors, as need be, from storage 50 and processes the input data
according to one of equations (1) through (15) to produce the food
energy data.
[0175] Using the relative healthfulness data and food energy data
thus produced, processor 44 uses this data to retrieve an image
dataset from storage 50 including data for producing the auxiliary
image feature corresponding to the healthfulness data and numeral
data corresponding to the food energy data, and controls
presentation device 60 to display an integrated image based on the
image dataset depicting the numeral and the auxiliary image feature
to convey the energy content and the relative healthfulness of the
food offered for sale or to be consumed to the consumer.
[0176] In certain ones of such embodiments, storage 50 stores
relative healthfulness data and 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 addresses for the corresponding relative
healthfulness data and food energy data in storage 50 and reads the
relative healthfulness data and food energy data therefrom using
the addresses. Using the relative healthfulness data and food
energy data thus produced, processor 44 uses this data to retrieve
an image dataset from storage 50 including data for producing the
auxiliary image feature corresponding to the healthfulness data and
numeral data corresponding to the food energy data, and controls
presentation device 60 to display the integrated image.
[0177] In certain ones of such embodiments, storage 50 stores the
image datasets for the integrated images 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. Based on the food identification data input by the consumer
using input 56, processor 44 produces an address corresponding to
the input data and retrieves an image dataset from storage 50
corresponding thereto to controls presentation device 60 to display
the integrated image for the food thus identified.
[0178] In certain ones of such embodiments, the relative
healthfulness data and food energy data stored in storage 50 is
downloaded from a server via a network. With reference again to
FIG. 13, 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 and food
energy data, either to obtain a database of relative healthfulness
data and 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 and 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.
[0179] 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 and food
energy data from a storage thereof (not shown for purposes of
simplicity and clarity), or produces the relative healthfulness
data and food energy data from the received data using the process
identified by the food group identification data and a selected one
of the food energy data production processes, as appropriate, and
communicates the relative healthfulness data and food energy data
to communications 64. Processor 44 then retrieves the corresponding
image dataset from storage 50 and controls presentation device 60
to display the corresponding integrated image to the consumer.
[0180] 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
retrieves a corresponding image dataset for the corresponding
integrated image and communicates it to communications 64.
Processor 44 then uses the received image dataset to control the
presentation device 60 to display the integrated image to the
consumer.
[0181] FIG. 17 is a flow chart used to illustrate certain
embodiments of a process for producing a food product having the
integrated image associated therewith. A food product is obtained
400, 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.
[0182] At least one of food identification data and food nutrient
data of the food product is supplied 410. The food identification
data may be the name of the food, a stock keeping unit or other
data as described hereinbelow. In certain ones of such embodiments,
food energy data for the food product and further data representing
a further nutritional characteristic of the food product, such as
relative healthfulness data, is obtained 420 based on the food
identification data or the food nutrient data, using one of the
processes disclosed hereinabove.
[0183] In certain ones of such embodiments, the food identification
data is input to a data processing system storing food energy data
and such further 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 and the further data for the food product
using one of the processes disclosed hereinabove. In certain ones
of such embodiments, the data is obtained from an appropriate
record or calculated in accordance with one of the processes
disclosed hereinabove.
[0184] Using the food energy data and the further data, a processor
of the data processing system retrieves an image dataset from a
storage of the data processing system including data for producing
the auxiliary image feature corresponding to the further
nutritional characteristic of the food product, such as its
relative healthfulness, and numerical data corresponding to the
food energy data, so that the integrated image may be produced.
[0185] In certain ones of such embodiments, a storage of the data
processing system stores image datasets corresponding to food
identification data and/or food nutrient data. The at least one of
food identification data and food nutrient data of the food product
is used by a processor of the data processing system to retrieve
the image dataset from a storage of the data processing system.
[0186] In certain ones of such embodiments, the integrated image
data is obtained for a known food product, with or without the use
of a data processing system. For example, the integrated image data
may be obtained from publicly available packaging or labels, as
data obtained in electronic form via a network, such as the
Internet or as data obtained from other printed or electronically
accessible sources.
[0187] The integrated image data obtained as disclosed hereinabove
is associated 430 with the food product. In certain ones of such
embodiments, the integrated image data is printed, applied or
otherwise made visible on packaging of the food product. In certain
ones of such embodiments, the integrated image 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.
[0188] In certain embodiments, the food energy data and the
relative healthfulness data are associated with the food product in
a form other than the integrated image, such as separately
displayed data.
[0189] 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.
* * * * *