Entries |
Document | Title | Date |
20080199835 | SYSTEM AND METHOD FOR GENERATING PERSONALIZED MEAL PLANS - A system for personalized meal planning is provided which includes a client device and a meal planning center configured to communicate with the client device and to receive a customer's information, including a weight designator, a gender designator, a goal designator, and an activity level designator. The meal planning center includes a storage device and a processing unit. The storage device is configured to store recipe template files having an ingredient designator and a plurality of recipe rule factors, which include a nutrient contribution value, a minimum ingredient value, and a maximum ingredient value. A plurality of recipe rule factors are each assigned to each ingredient designator. The processing unit is configured to determine a nutritional allowance based upon the customer information and to create a recipe that satisfies the nutritional allowance by using the recipe rule factors assigned to the ingredient. The meal planning center is further configured to transmit the recipe to the client device. | 08-21-2008 |
20080213733 | Dieter's reality check garbage can - The dieter's reality check garbage can is made of plastic and is a miniature replica of a galvanized residential trash can. The contents inlude artifical foods made of plastic or rubber (pizza, donuts, soda, french fries, cake, candy bars). A tote bag made of canvas. | 09-04-2008 |
20090029326 | Integrated method of teaching cooking and reinforcing cooking skills - Disclosed is a system and method that can enable a user to understand the basis of one or more methods of food preparation through a learning construct that incorporates a teaching of foundational components with a teaching of a foundational process. The disclosed device also comprises a construct that can reinforce and/or strengthen the user's learned basis of understanding of components and processes beyond recipe replication. The reinforcement construct seeks to further instill the understanding of the technique being taught through a variety of tools, such as by the use of recipes, tables arranging possible ingredients, guides, charts, definitions, instructions, tips, pairings, etc. | 01-29-2009 |
20090035734 | Incrementally-sized dishware system and method of using same for weight management - An incrementally-sized dishware system and method for weight management gradually modifies food portion consumption behavior to provide healthier eating habits. The incrementally-sized dishware system and method includes a plurality of incrementally-sized plates having successively differentiated plate surface areas. Each of the incrementally-sized plate surface areas is successively different by an increment to modify food portion delivery to a user. When utilizing the incrementally-sized dishware system and method a user selects a starting plate surface area based on a combination of weight management factors, and over time successively shifts to plates having smaller/larger plate surface areas. Interval changes between the dishes of the incrementally-sized dishware system and method adjust the amount of food consumed and rate of weight loss over time. Children using the incrementally-sized dishware system and method learn to recognize an appropriate meal size for their body size and weight, and establish healthy eating habits that carry into adulthood. | 02-05-2009 |
20090047638 | LEARNING SUPPORT METHOD AND SYSTEM - The present invention relates to a learning support method, in particular an Internet-based remote learning support method. This learning support method comprises the steps of determining a set of selection criteria for food preparation methods for preparing dishes or liquid drinks, said set of selection criteria comprising a proficiency level and at least one further selection criterion in the form of a diet selection, an ethnic or geographic origin selection and/or an ingredient selection; selecting a subset of food preparation methods responding to said set of selection criteria from among a stored set of food preparation methods; and presenting at least one food preparation method of said selected subset of food preparation methods. The invention also related to a learning support system for applying this method. | 02-19-2009 |
20090053680 | COMPOSITIONS AND METHODS FOR INDUCING SATIETY AND REDUCING CALORIC INTAKE - A method is provided for determining the eating restraint behavior of an individual and communicating a recommendation to the individual based on the eating restraint behavior for compositions to consume that effective for the diagnosed eating restraint behavior. Such compositions effective for low rigid restraint eaters include soluble fiber and a multivalent cation. | 02-26-2009 |
20090075242 | SYSTEM AND METHOD FOR AUTOMATICALLY DEFINING, CREATING, AND MANAGING MEALS - A system and method for method defining, creating, and managing meals according to user preferences regarding a diet plan, preferred foods, preferred meal preparation options, and meal times. An expert system uses information about an individual's diet preferences and related goals, to develop a personalized plan including a complete meal plan and to generate meal suggestion messages for each meal. Meal suggestion messages are transmitted to users' portable devices at their preferred meal times. If a user accepts a meal suggestion, nutritional information regarding the accepted meal is tracked and considered in determining the user's progress toward a goal. If a user rejects a meal suggestion, the expert system generates a meal substitute suggestion or a specific food item substitute suggestion. When the user accepts the substitute suggestion, nutritional information regarding the substituted meal or food item is tracked and considered in determining the user's progress toward a goal. | 03-19-2009 |
20090087819 | Information Providing System for Meal Management - Meal menu data suitable for each patient is created as a combination of a plurality of types of meal according to the symptom, actual condition, or preference and provided to the patient or alliance restaurants. An information processing system for meal management comprises medical institution network servers interconnected through a bidirectional information communication network, restaurant servers, patient data processors, and a center server. The center server includes meal restriction information storage means for storing meal restriction information created according to electronic medical record information on each patient provided from the medical institution network server for each patient ID number, means for creating meal menu information served in the restaurants corresponding to the electronic medical record information or the meal restriction information on the patient according to the meal restriction information for each patient ID number and means for distributing the meal menu information to the restaurant servers and the patient data processors through the bidirectional information communication network. | 04-02-2009 |
20090136904 | Device, system and game to plan meals and snacks - A device to plan meals, comprising, at least one Food Item Piece corresponding to an item of food, at least one Food Item Storage Page adapted to temporarily store the at least one Food Item Piece and at least one Daily Meal Planning Chart adapted to temporarily store the at least one Food Item Piece, wherein an individual may plan a meal by selecting at least one Food Item Piece corresponding to an item of food from the at least one Food Item Storage Page and temporarily store it on the at least one Daily Meal Planning Chart. | 05-28-2009 |
20090148818 | Personalized meal planning mehtod and system thereof - A personalized meal planning method is provided. The method utilizes a food clustering technique to generate personalized meal plans. The method provides a food clustering stage and a food matching stage. The food clustering stage includes the following steps: input a personal nutrient goal; set a weight and a necessity value for each target nutrient feature; generate food clusters by applying a clustering algorithm; compute food ranking; and provide a diet recommendation. The food matching stage includes the following steps: select a food item to be replaced; determine a threshold of target similarity; and provide at least one replaceable food item. A personalized meal planning system is also provided. | 06-11-2009 |
20090162816 | HEALTH MANAGEMENT CUFF - A cuff for a health managing system includes a strand having first and second terminal ends. A plurality of beads, each presenting a numerical or a non-numerical value, are slidably retainable and movable along the strand. The beads are movable between various positions between the first and second terminal ends for tabulating a health management system or preventing movement of the beads between the first and second terminal ends. | 06-25-2009 |
20090191514 | Calorie Counter - A calorie counter that uses a voice command function to transition between various functional modes while maintaining the portability and aesthetic value as an accessory. Preprogrammed memory contained within the system pertains to reported nutritional information relating to specific food/beverage items and also dishes served at restaurants. This information may be ordered via voice command by the consumer, who then receives the information on a display screen and/or conventional synthesized voice and speaker function, before opting to record the number of calories or other nutritional item that was ingested. This recorded information is transferred to an electronic log where it can be reviewed at any time. | 07-30-2009 |
20090191515 | METHOD OF PROVIDING AN EATING PLAN HAVING A VERY LOW CONCENTRATION OF NATURAL TOXINS - The present invention describes a method of providing an eating plan having a very low concentration of natural toxins is described according to the present invention. In particular embodiments, foods low in synthetic and/or naturally occurring toxins are included in diet protocols for individuals to promote healthy eating. Methods of promoting health are provided according to embodiments of the present invention which include providing a diet protocol to the public, the diet protocol including recommendation of foods low in synthetic and/or naturally occurring toxins which pass the Available Before Civilization Test requiring that the foods 1) are native to Africa; 2) require no human processing, including heating or cooking, to either gain access to, or digest or derive nutrition from the food in its natural form; 3) are not toxic if consumed raw; and 4) are not newly hybridized within the last 125,000 years or genetically modified. | 07-30-2009 |
20090191516 | METHODS OF PROVIDING TO THE PUBLIC HEALTHY DIET, DETOXIFICATION AND LIFESTYLE PROTOCOLS IN THE FORM OF NEIGHBORHOOD CENTERS - Methods of promoting health are provided according to embodiments of the present invention which include establishing a plurality of neighborhood centers for providing healthy diet, detoxification and lifestyle protocols to the public. In preferred embodiments, the healthy diet protocols provided by the neighborhood centers include recommendation of foods which pass the Available Before Civilization Test requiring that the foods 1) are native to Africa; 2) require no human processing, including heating or cooking, to either gain access to, or digest or derive nutrition from the food in its natural form; 3) are not toxic if consumed raw; and 4) are not newly hybridized within the last 125,000 years or genetically modified. | 07-30-2009 |
20090220924 | Device for visually associating categorized product features, and associated method - A device for visually associating categorized product features, comprising:
| 09-03-2009 |
20090253105 | Device for regulating eating by measuring potential - A device for regulating eating by measuring food intake data during meals by means of cutlery equipped with a handle and a food gripping head and by pedagogically restoring these data to the user to alter the movements and/or kinetics of his or her body during mealtimes characterized in that the food gripping head is conductive and in contact with a data processing circuit comprising a potential sensor circuit, the gripping surface of the handle being insulated from the food gripping head. | 10-08-2009 |
20090258331 | INTERACTIVE RECIPE PREPARATION USING INSTRUCTIVE DEVICE WITH INTEGRATED ACTUATORS TO PROVIDE TACTILE FEEDBACK - A user selects a recipe from a list of recipes. Preparation steps corresponding to the selected recipe are retrieved from a data store, such as a database. Each of the retrieved preparation steps is displayed sequentially to the user on a horizontal surface display that is included in an interactive cooking preparation device. During at least one preparation step, a selected kitchen appliance is identified, such as a configurable burner surface. The identified preparation step also includes one or more appliance parameters that correspond to the selected kitchen appliance. The selected kitchen appliance is controlled by sending one or more signals from the interactive cooking preparation device to the selected kitchen appliance. At least one of the signals sent to the appliance includes one of the appliance parameters. | 10-15-2009 |
20090258332 | INTERACTIVE RECIPE PREPARATION USING INSTRUCTIVE DEVICE WITH INTEGRATED ACTUATORS TO PROVIDE TACTILE FEEDBACK - An interactive cooking preparation device that includes a flexible horizontal display surface is presented. A set of actuators located under the flexible horizontal display surface that, when activated, cause a tactile sensation on the display surface. A user selects a recipe from a list of recipes. A set of preparation steps that correspond to the selected recipe are retrieved from a data store. Each of the preparation steps are displayed to the user on the flexible horizontal surface display. A current preparation step that is being performed by the user is identified. The user is directed to an area of the interactive cooking preparation device using a tactile feedback mechanism. The tactile feedback mechanism causes a physical sensation on the surface of the interactive cooking preparation device. The physical sensation is felt by the user when the user is touching the surface of the interactive cooking preparation device. | 10-15-2009 |
20090275002 | Nutrition informatics method - The present invention provides a method for providing a user the information and tools for determining individual nutritional information and requirements particularly pertaining to menus and recipes that are suited to that user and that may be individually and easily tailored in a method that is heretofore unknown in the prior art. | 11-05-2009 |
20090275003 | NUTRITIONAL GAME - A game that encourages a player to eat nutritious food items that includes a game board having a plurality of contiguous spaces defining a playing path, wherein each space designates a given activity, and wherein one activity is designated to encourage the player to eat a nutritious food item; a playing piece for each player; chance means for determining the number of spaces a player can advance a playing piece along the playing path; and, means for encouraging the player to eat a nutritious food item based on the playing piece landing on a respective space on said playing path. | 11-05-2009 |
20090275004 | Feeding Aid - A feeding aid for teaching children to feed themselves. The feeding aid includes a feeding implement ( | 11-05-2009 |
20090286212 | PERSONAL NUTRITION CONTROL METHOD AND MEASURING DEVICES - There is provided a method and a system for monitoring or controlling and recording a nutritional intake of a subject comprising providing a plurality of different types of foods packaged to contain a predetermined and substantially uniform content of at least one nutritional component; and monitoring or controlling the number of food packages consumed during a predetermined time period. There is also provided a food unit and an assembly of food units for use. In addition, there is provided measuring devices for measuring at least one nutritional component of a food. | 11-19-2009 |
20090298021 | Method And Apparatus For Identifying Dietary Choices - A method is provided for assigning a relative score number to foods. Assignment of a relative score number to foods allows consumers to select foods that will provide a desirable diet. Equations are provided which are effective to yield a predicted raw score based on measured characteristics. The predicted raw score statistically correlates to a raw score that would be determined by an actual panel. The predicted raw scores are further processed to provide a relative score number that can be easily tracked by a consumer. | 12-03-2009 |
20100003647 | System and Method for Automated Meal Recommendations - A system and method are provided for making automatic meal recommendations. A user rates his likes and dislikes regarding various factors/characterizations of food, and identifies any dietary restrictions (e.g., avoid sodium, allergic to peanuts). Illustrative factors include types of cuisine (e.g., Italian), type of food (e.g., seafood, vegetarian), method of preparation (e.g., broiled), specific foods or food components (e.g., hamburger, mustard), etc. A user rating of 1 indicates a “like,” −1 indicates a “dislike.” Some number of preconfigured meals (including snacks) is characterized similarly. A characterization may comprise a 1 for factors that the meal contains or matches, and 0 for factors it does not match. For each factor, a meal's value is multiplied by the user's value, and the products for each factor are added to produce a rank for that meal for the user. Any number of meals may be recommended. | 01-07-2010 |
20100015580 | DISH CODING SYSTEM - There is a dish coding system configured to discreetly represent serving portions on a dish. The dish coding system includes a dish, configured to support food thereon; and a plurality of decorative indicia visibly disposed across a top portion of the dish. The plurality of decorative indicia does not include any overt indication of a relationship between a decorative indicia characteristic and intended portions to be disposed thereon. The plurality of decorative indicia includes an indicator disposed on the top surface of the dish, configured to differentiate food serving portions. The dish coding system also includes an index associated with the dish and including an overt indication of a relationship between decorative indicia characteristics and intended portions to be disposed thereon. The index is visibly displayed on a bottom surface of the dish. The dish may be selected from the group consisting of; plates, bowls, glasses, cookware, pots, pans, cups, and dishes. The dish may be incorporated into a complete set of dinnerware. | 01-21-2010 |
20100047745 | Mobile Apparatus, Method And System For Processing Blood Sugar Affecting Factors - A mobile apparatus, method and system for processing blood sugar affecting factors are disclosed. The mobile apparatus ( | 02-25-2010 |
20100055652 | PROCESSES AND SYSTEMS BASED ON DIETARY FIBER AS ENERGY - A process for controlling body weight of a consumer obtains food energy data of candidate food servings to be ingested based on an energy contribution of each of its protein content, its carbohydrate content, its dietary fiber content and its fat content and ingesting the food servings such that a sum of the food energy data thereof bears a predetermined relationship to predetermined food energy benchmark data of the consumer for a given period. Related processes for selecting and purchasing food, for producing food energy data and for producing a food product are provided. Related processes and systems for supplying food energy data to a requester and supplying meal plan data to a consumer are also provided. | 03-04-2010 |
20100055653 | Processes and Systems Using and Producing Food Healthfulness Data Based on Food Metagroups - Processes for selecting and purchasing and/or consuming food are provided. In certain embodiments, healthfulness data representing a relative healthfulness of a candidate food is based on a selected procedure for processing nutritional data of foods in a food group comprising the candidate food. The respective food group is one of a plurality of food groups a within a particular metagroup of a plurality of metagroups, wherein each of the metagroups comprises a plurality of food groups. Each of the metagroups has a different procedure for processing the nutritional data of foods in its food groups. The relative healthfulness data is also based on respective comparison data for the corresponding food group. Related processes for producing food energy data and for producing a food product are provided. Related processes and systems for supplying food energy data to a requester and supplying meal plan data to a consumer are also provided. | 03-04-2010 |
20100062402 | Processes and Systems Using and Producing Food Healthfulness Data Based on Linear Combinations of Nutrients - Processes for selecting and purchasing and/or consuming food are provided. In certain embodiments, healthfulness data representing a relative healthfulness of a candidate food is based on a linear combination of nutrient amounts present in a candidate food. Related processes for producing food energy data and for producing a food product are provided. Related processes and systems for supplying food energy data to a requester and supplying meal plan data to a consumer are also provided. | 03-11-2010 |
20100136508 | Meal Plan Management - A meal plan is generated based on user health data, goals and other information. The data regarding user health goals, eating habits, current health condition, and eating preferences is accessed. A user meal plan is then generated based on at least a portion of the accessed information. The meal plan may be modified based on user selected substitutions, automatically generated substitutions, or in some other manner. When the meal plan is modified, information related to the meal plan is updated. | 06-03-2010 |
20100173269 | FOOD RECOGNITION USING VISUAL ANALYSIS AND SPEECH RECOGNITION - A method and system for analyzing at least one food item on a food plate is disclosed. A plurality of images of the food plate is received by an image capturing device. A description of the at least one food item on the food plate is received by a recognition device. The description is at least one of a voice description and a text description. At least one processor extracts a list of food items from the description; classifies and segments the at least one food item from the list using color and texture features derived from the plurality of images; and estimates the volume of the classified and segmented at least one food item. The processor is also configured to estimate the caloric content of the at least one food item. | 07-08-2010 |
20100184006 | Aromatic Test Kit - The invention generally relates to familiarization and training in practice and art of olfactory recognition of wine properties. The invention relates to a kit which is a package containing samples of aromatic solutions and corresponding information cards. In one embodiment, the invention relates to the use of certain chemical compounds within a kit for teaching odor recognition relevant to wine evaluation. | 07-22-2010 |
20100209893 | Method and Apparatus for Prescribing and Preparing a Reproducible and Customized Dysphagia Diet - A method for comprising the steps of performing a swallowing evaluation upon a patent to determine whether the patient suffers from dysphagia; selecting a quantifiable food characteristic that can be objectively measured; preparing multiple foods having different values of unit measure for a quantifiable food characteristic; using a first apparatus for measuring the quantifiable food characteristic of each of the multiple prepared foods; administering to the patient each of the multiple prepared foods having different values for the quantifiable food characteristic; observing the patient's ability to swallow each of the multiple foods having a different value for the quantifiable food characteristic; determining a safe range of values for the quantifiable food characteristic based on the patients ability to swallow each of the multiple foods; prescribing a customized dysphagia diet comprising the safe range of values for the quantifiable food characteristic for designating foods acceptable for consumption by the dysphagia patient; preparing food for consumption for the patient pursuant to the customized dysphagia diet, wherein the quantifiable food characteristic of the prepared food falls within the range of unit measure of the prescribed customized dysphagia diet; and using a second apparatus, having a similar design to the first apparatus, for measuring the quantifiable food characteristic of the food prepared for consumption by the patient pursuant to the customized dysphagia diet. | 08-19-2010 |
20100216098 | Nutritional Food Level System - A method of categorizing a food. The method includes receiving a description of a food and making a number of determinations about the food. The method determines whether the food is plant-based or animal-based, the extent in which the food is processed and the nutritional characteristics of the food. After making these determinations, the method categorizes the food to a food level between 0 and 10 based on whether the food is plant-based or animal-based, the food's extent of processing and the food's nutritional characteristics. | 08-26-2010 |
20100248193 | Method of Dietary Management of a Diet-Responsive Disease or Condition - Food products for the dietary management of a diet-responsive disease or condition, a method of dietary management of a diet-responsive disease or condition, and a system for providing such food products are disclosed. In one embodiment, the system involves (a) providing the name of at least one medical professional or medical professional's office or practice for consultation by participants and, if applicable, for writing orders for food products for participants; (b) providing controlled access to a supply of food products; and (c) providing the food products to the participants. The food products can be supplied in any suitable manner. Suitable manners of providing a supply of food products include, but are not limited to providing the food products at retail outlets, such as stores that have pharmacies, and drug stores, or through a website. | 09-30-2010 |
20100266995 | PERSONAL NUTRITION CONTROL DEVICES - The present invention provides portioning and weighing devices, as well as other compositions, that make it much easier for individuals to monitor and control their caloric intake. | 10-21-2010 |
20100279257 | METHOD FOR FACILITATING WEIGHT LOSS - A method for facilitating weight loss comprises consuming meals ( | 11-04-2010 |
20100291515 | Regulating Food and Beverage Intake - A method for reducing food intake, the method including providing tableware having one or more characteristics designed to influence the subjective perception of the amount of food or beverage to be consumed by an individual. A device for influencing the subjective perception of food or beverage to be consumed by an individual, the device including tableware having one or more characteristics which when compared to a portion of food or beverage combined with the tableware alters the subjective perception of the quantity of food or beverage to be consumed. A method of regulating food intake, the method comprising regulating one or more characteristics of an environment within which an individual consumes food to influence the subjective perception of the amount of food or beverage to be consumed by an individual, the one or more characteristics comprising one or more of color, lighting, sound, and temperature. | 11-18-2010 |
20100304341 | METHOD AND APPARATUS FOR GUIDING A CHILD IN THE SELF-SELECTION OF A NUTRITIONALLY-BALANCED MEAL IN ORDER TO INCREASE THE LIKELIHOOD THAT THE CHILD WILL CONSUME A NUTRITIONALLY-BALANCED MEAL - A method for guiding a child in the self-selection of a nutritionally-balanced meal in order to increase the likelihood that the child will consume a nutritionally-balanced meal, the method comprising:
| 12-02-2010 |
20100316979 | DUMMY DEVICE, SYSTEM AND METHOD FOR PATIENT-BASED MEDICATION USING MEDICINAL AND/OR PHARMACEUTICAL AND/OR DIETARY SUPPLEMENT PRODUCTS FOR A PATIENT - The invention concerns a dummy device for patient-assisted medication with medical and/or pharmaceutical and/or food supplement products for a patient. The dummy device includes a pictorial representation, true to the original, of at least one real package detail containing the actual products. The dummy device is constructed and designed for interactive communication by at least one handling element. The invention further concerns a system using a dummy device and a method for patient-assisted control of medication with medical and/or pharmaceutical and/or food supplement products for a patient. | 12-16-2010 |
20110003273 | TEACHING AID FOR CORRECT USE OF CUTLERY BY CHILDREN - Cutlery for use by children to assist in correct holding of the cutlery, the cutlery comprising a handle portion and a head portion (the head portion typically including a knife blade, the fork prongs, or a dished portion), and a means to enable a finger of a person's hand to be positioned on the handle and/or the head portion. | 01-06-2011 |
20110020772 | KIT AND METHOD FOR MAINTAINING PERSONAL WELLNESS - A wellness method, system and kit for preventing and delaying chronic diseases. In an embodiment, the wellness kit comprises stepped portions reduction and control plates, a water bottle, an elastic stretching band, a pedometer, a food and exercise log, wellness cards, a tape measure, and multimedia health information and instruction. The sequentially administered portion reduction and control plates are designed to control and reduce portion size consumption to a targeted portion size by using stepped portion reductions to normalize the reduced size. The water bottle provides visual indication of the number of bottles consumed while the stretching band increases flexibility and circulation by providing a variable resistance to a wide range of motion. To encourage physical activity and good nutrition a pedometer and a food and exercise log is used to record the use of the other tools in the method and kit. For quick reference to health information and instruction, wellness cards are included as well as a multimedia information and instruction embodied on a compact disc. | 01-27-2011 |
20110020773 | APPARATUS FOR TRAINING IN THE USE OF CHOPSTICKS - A chopsticks training apparatus has a guide having first and second ends. An indentation is provided at or near the first end of the guide. The guide has at least one surface extending between the first and second ends and forming an elongate channel. The user positions a distal tip of a first chopstick in the indentation and a distal tip of a second chopstick in the channel. With the distal tip of the first chopstick held stationary in the indentation, the user practices moving the second chopstick so that its distal tip moves away from and toward the distal tip of the first chopstick while being guided by the surfaces of the channel. | 01-27-2011 |
20110053121 | METHOD AND GLUCOSE MONITORING SYSTEM FOR MONITORING INDIVIDUAL METABOLIC RESPONSE AND FOR GENERATING NUTRITIONAL FEEDBACK - A system and method for monitoring individual metabolic response and for generating nutritional feedback involve monitoring of a glucose level in a qualified subject. The method comprises the step of consecutively performing a plurality of measurements of a glucose level in the qualified subject by a measuring device. In the measuring device first data corresponding to the measured glucose level is generated. This data is further transmitted to an analysis device. There, second data is generated representing at least one measure for variability of a glucose level of the subject from a time-series of glucose measurements represented by the first data. The second data is compared with reference data and a result of the comparison is further processed for generating a conclusion about nutritional quality of foodstuffs consumed by the subject and/or about a risk of long-term health complications of the subject. Finally, feedback is provided corresponding to the conclusion on an output device. | 03-03-2011 |
20110053122 | NUTRITIONAL ANALYSIS SYSTEM AND METHOD - A system and method for analyzing food and liquid consumed by a human subject based on factors such as, but not limited to, age, gender, physical activity level, height and weight to obtain the sum of food's nutritive values and comparing that data to optimal levels, generating a report based on the comparison and allowing the subject to generate reports based on modified, proposed nutrient intakes, the reports showing possible outcomes resulting from altering the diet for the better. | 03-03-2011 |
20110070565 | POSTPRANDIAL BLOOD GLUCOSE ESTIMATING APPARATUS, POSTPRANDIAL BLOOD GLUCOSE ESTIMATING METHOD, AND COMPUTER PROGRAM PRODUCT - A postprandial blood glucose estimating apparatus for estimating a value related to a postprandial blood glucose of a subject, comprising: an input receiving part for receiving information relating to the amount of energy in a food; an estimating part for estimating a value related to a postprandial glucose level when the subject consums the food based on the information relating to the amount of energy in the food received by the input receiving part; and an outputting part for outputting a value related to the postprandial glucose level estimated by the estimating part, is disclosed. | 03-24-2011 |
20110070566 | Meal Planning System - A meal planning system may include first, second and third grocery lists, a plurality of first recipes and a plurality of second recipes. The second grocery list may be associated with the first grocery list. The first recipes may be associated with the second grocery list. Each of the first recipes may include food items from at least one of the first and second grocery lists. The second grocery list includes enough food items to prepare the first recipes. The third grocery list may be associated with the first grocery list. The second recipes may be associated with the third grocery list. Each of the second recipes may include food items from at least one of the first and third grocery lists. The third grocery list includes enough food items to prepare the second recipes. The grocery lists and recipes may be displayed on cards and/or an electronic device. | 03-24-2011 |
20110091841 | Diet dinnerware - A dieting aid having an alternating timed red and green light. A spoon, fork, and table model have a push button and flashing or alternating red and green lights. A red light turns on or flashes for a first predetermined time, preferably twenty-five seconds indicating a time to rest without eating. After the red light, a green light goes on for forty seconds indicating a time to eat. The alternating red and green lights acts as a reminder to control and slow down eating, thereby controlling weight gain easily and simply. | 04-21-2011 |
20110091842 | METHODS AND APPARATUS FOR MONITORING AND ENCOURAGING HEALTH AND FITNESS - Methods and apparatus are provided for monitoring and encouraging health and fitness. In accordance with a first aspect, an apparatus is provided that is adapted to assist in weight loss and exercise. The apparatus comprises a personal digital assistant (PDA) having computer program code adapted to assist in at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. The PDA also includes computer program code adapted to display historical data regarding at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. Numerous other embodiments are provided, as are methods, systems and computer program products. | 04-21-2011 |
20110123964 | COMPUTERIZED AID FOR PLANNING A NUTRITIONALLY BALANACED MENU - The invention provides a method and system for computerized preparation of a nutritionally balanced food menu. The invention retrieves pre-classified food items from a food item database, to form an initial daily menu. The initial daily menu is interactive, allowing a user to amend the menu to suit his preferences. The invention then automatically rebalances the menu to eliminate nutrient surpluses or deficiencies, and displays the balanced menu to a user. | 05-26-2011 |
20110129805 | EDUCATIONAL NAPKIN DEVICE - A napkin includes an educational napkin design on one or both of the front and back surfaces. The napkin designs encourage learning for users including children through manipulation of food including snack foods. The user's food is placed on the napkin and the user, with or without help from an adult, depending on the user's individual intellectual development, positions the food in response to a posed question or instruction provided with the napkin design. | 06-02-2011 |
20110136084 | NUTRITION TRACKING TOOL - A tool for tracking dietary consumption includes a frame defining a first region representing dietary elements yet to be consumed during a predefined time period, such as a calendar day, and a second region representing dietary elements which have already been consumed during the predefined time period. The tool also includes a plurality of predefined paths bridging the first and second regions and representing selected dietary food groups, additional consumptive elements such as fluids, and physical activities. Tokens associated with each path and representative of a unit consumption or performance are constrained to move serially along the path from one region to another, to thereby advantageously record and otherwise provide a visual confirmation of the satisfaction of the corresponding requirement. The number of tokens in each set of tokens is customized to reflect individualized dietary and other requirements. | 06-09-2011 |
20110143322 | METHOD FOR WEIGHT MANAGEMENT - A method for managing the weight of a user is disclosed. The method comprises a) obtaining the energy expended by the user preferably in a day b) modeling the user's weight management and predicting the target weight that can be reached and the target time period required for achieving the predicted target weight based on the obtained energy expended in combination with the current weight of the user c) using the model and devising a weight management plan that the user has to pursue for a pre-determined time period d) using the devised weight management plan and coaching the user on a daily basis for the pre-determined time period and e) monitoring the progress at the end of the pre-determined time period and checking whether the user's weight is differing with respect to the weight that is to be achieved based on where the user is currently in the target time period and if so repeating step a, step b, step c and step d. | 06-16-2011 |
20110151414 | System for Control and Loss of Fat Weight - The present invention provides a single score (or point value) that can be derived for each foodstuff from the glycemic score (or estimate) and/or the insulin score (or estimate) for the foodstuff combined with one or more macronutrient variables for the foodstuff. This single score, which encompasses many qualities of a foodstuff is called the Smart Score. The Smart Score is useful, for example, because it provides a marker for the relative healthfulness of each foodstuff. The present invention also provides that foodstuffs can be ranked according to the Smart Score for each foodstuff, thereby creating an index. This index is called the Smart Index. The Smart Index is useful, for example, for knowing how one foodstuff compares to another in terms of health benefit or adversity. | 06-23-2011 |
20110171615 | INSTRUCTIONAL KITS, MAPS, AND RELATED METHODS - Provided are embodiments of instructional maps providing instructions for creating a finished product—such as a finished food product—and kits—such as baking or cooking kits—which include one or more such instructional maps. The instructional maps preferably include a recipe in the form of a series of step-by-step instructions for creating a finished food. The instructional maps may also include one or more activities to be completed while making the food, such as games, quizzes, puzzles, experiments, foreign language activities, social interaction activities, and instructions for doing one or more physical exercises. Some embodiments may also include two sides made up of instructions, activities, facts, etc. which are respectively designed for users of different ages, genders, interests, etc. | 07-14-2011 |
20110195383 | Diet Management System - A diet management system having a calorie consumption tracking mechanism, a calorie expenditure tracking mechanism, and a portable device, such as a wallet, comprising an area for bills and an area for coins. The area for bills and the area for coins are each divided into separate regions, such as by a divider. The calorie consumption tracking mechanism may utilize bills to track calorie intake, and the calorie expenditure tracking mechanism may utilize coins to track calorie expenditure. The system may include a water intake tracking mechanism to track the amount of water consumed. A user keeps track of the amount of calories consumed, and/or the amount of exercise activity the user engages in, by moving calorie consumption tracking bills and/or calorie expenditure tracking coins from a first region to a counterpart second section at or about the time calories are consumed and/or expended through exercise. | 08-11-2011 |
20110236862 | METHOD AND SYSTEM FOR ASSESSING, SCORING, GROUPING AND PRESENTING NUTRITIONAL VALUE INFORMATION OF FOOD PRODUCTS - A method and system for presenting nutritional information about food products. The method involves gathering nutritional data about food products, analyzing that data to determine a nutritional value, scoring the product, and applying a designation reflecting the nutritional score. The nutritional value score designation is then displayed at the point of sale for observation by customers. The system includes a data gathering function, a data analyzing function, a data storing function, a scoring function, a reporting function and a display function to perform the steps of the method described. | 09-29-2011 |
20110244432 | Nutrition monitoring system - An improved nutrition monitoring system includes a chart bearing first indicia identifying an individual, and second indicia relating to nutrition groups pertinent to the identified individual. The chart is adapted and constructed to receive marks. A marking mechanism is associated with the chart, the marking mechanism being adapted and constructed to make erasable and replaceable marks on the chart. A mounting mechanism mounts the chart on a surface adjacent to a food preparation and consumption area. The marking mechanism is used to make a mark on the chart in the area of the second indicia to tally consumption of an element of the respective nutrition groups by the identified individual. | 10-06-2011 |
20110281245 | System for Regulating Caloric Intake and Method for Using Same - A system for regulating caloric intake is disclosed, along with a method for using the system. The system includes a plurality of labeled dishes. Each dish is sized to receive approximately a predetermined, desired volume of food selected from a food group. Each dish is further provided with a label portion positioned on the outer portion of the dish having written information about the caloric content per predetermined, desired volume of a plurality of foods selected from the food group. | 11-17-2011 |
20110300517 | DRUG-FREE METHOD AND SYSTEM FOR REDUCTION OF LACTIC ACID WHILE TRAINING ATHLETES USING PH BALANCING - A drug-free method for training athlete(s) using ph balancing including the steps of eating from a trainer-specified meal plan; training according to a trainer-specified training plan; and pH testing of the athlete(s). The athlete's diet is maintained according to the trainer-specified meal plan, followed by the athlete training in accordance to the trainer-specified training plan. The athlete then undergoes pH testing to determine if they have a proper body pH balance to maximize training results. Further, a kit is disclosed having a set of charts, a saliva ph tester; a urine ph tester; pre-train and post-train supplement drinks; a set of vitamin supplements; and user instructions. | 12-08-2011 |
20110300518 | Nutritional game and method for teaching nutrition to children - A nutritional game and related method for educating children regarding proper nutrition is disclosed. The nutritional game includes a board having a character illustrated on the surface of the board which is divided into a plurality of sectors. Nutritional cards are provided in which each nutritional card is configured to cover a respective sector with each nutritional card representing a particular nutrient group, which includes a list of foods representative of that nutrient group. In addition, the nutritional game is played by having the child remove one or more nutritional cards that cover the different sectors of the board as the child eats the foods listed on each nutritional card for a particular nutrient group until all of the nutritional cards are removed from the board, thereby rewarding the child at character illustrated on the board is revealed to the child. | 12-08-2011 |
20110300519 | EDUCATIONAL METHOD FOR IMPROVING DIETARY HABITS - The invention provides an educational method for increasing a subject's skill in human nutrition science from a first low skill level to a second high skill level. The method comprises enrolling the subject in one education pathway with one or more skill levels therein. Each skill level has one or more educational goals associated with it, the knowledge levels increase as the subject progresses along the education pathway. Another education pathway is provided and operates simultaneously and progressively with the first education pathway. The other education pathway has associated with it at least one nutrition educating session, which is adapted to achieve at least one of the educational goals. The successful completion of the educational goal allows the subject to move to the next skill level in the first education pathway, thereby increasing the subject's knowledge and skill in human nutrition science. | 12-08-2011 |
20110318717 | Personalized Food Identification and Nutrition Guidance System - A user presents a food item to a device. In response, the device provides the user with advice about whether or not to eat the food item. The advice is also based on personalized food preferences or restrictions and medical conditions of the user. The advice may also be based on food-related data obtained from other users, such as personalized food preferences, restrictions, medical conditions, and food intake histories of such users. The user may accept or reject the advice provided to the user by the system. If the user rejects the advice, the device may identify one or more alternative food items within the vicinity of the device or any other location requested by the user and provide the user with advice about whether or not to eat the alternative food items. The user may accept or reject this alternative advice. | 12-29-2011 |
20110318718 | BARTENDING KIT AND METHOD - The present invention is a kit and method allowing a user to make a multitude of mixed drinks from a limited amount of drinkable alcohol. The kit includes various standard bartending tools and an instruction set for teaching the user how to make mixed drinks. The present invention reduces the costs associated with stocking a personal bar, while also simplifying the learning of mixology. | 12-29-2011 |
20120003614 | Eat Rite Baby - The purpose of this invention, “Eat Rite Baby” is to offer its users a visual interpretation of how proper nutrition and exercise influences appropriate weight maintenance and health. This deed will be accomplished through physical and interactive methods. Sensors placed in the doll's open mouth will react to sensors in accompanying foods which will stimulate the doll into action, thus allowing a simulated weight gain and subsequent weight loss. These sensors will be located within a box that will allow for wires to extend through the baby's body in order to transmit signals to areas that will change. Additionally, the doll will be accompanied by a cd that will further instruct the user on how to live a healthier lifestyle via proper food selections, exercises, food group choices, portion sizes, etc. | 01-05-2012 |
20120003615 | Weight Loss System - A comprehensive integrated weight loss system combines regimens of exercise, nutrition and motivation with a focus upon raising a glycemic threshold to overcome insulin resistance. The diet may be fine-tuned by using feedback mechanisms to assess whether an individual is using a glycemic load that is correct for their individual body. | 01-05-2012 |
20120009550 | PERSONAL WELLBEING DEVICE AND SYSTEM - A device, a system and a computer program are provided for accepting and collecting demographic, OTC drug, prescription, and medical condition data, and outputting nutritional products, recipes, programs, meals, shopping lists, restaurant menus, and the like, designed for each unique user. | 01-12-2012 |
20120009551 | CUES TO POSITIVELY INFLUENCE EATING HABITS - A method of influencing eating habits of an individual including indicating upon an item a message regarding food intake, and positioning the item within areas of food consumption, preparation, or storage. An apparatus for influencing eating habits of an individual includes an item that can be displayed for viewing by an individual, and a message indicator placed upon the item, the message indicator including text or graphics indicating a message regarding food intake. | 01-12-2012 |
20120021388 | SYSTEM AND METHOD FOR WEIGHT MANAGEMENT - A system and method for weight management and loss is provided. The system and method regulate the quantity and constitution of the food and the system and method regulate the speed at which a meal is consumed so as to trigger a natural satiety response. In one aspect of the invention there is provided a timer ( | 01-26-2012 |
20120028225 | Deli slices size selector - The utility device for which the patent is applied for is a simple device. There are no mechanical moving parts. | 02-02-2012 |
20120070806 | METHODS AND APPARATUS FOR MONITORING AND ENCOURAGING HEALTH AND FITNESS - Methods and apparatus are provided for monitoring and encouraging health and fitness. In accordance with a first aspect, an apparatus is provided that is adapted to assist in weight loss and exercise. The apparatus comprises a personal digital assistant (PDA) having computer program code adapted to assist in at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. The PDA also includes computer program code adapted to display historical data regarding at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. Numerous other embodiments are provided, as are methods, systems and computer program products. | 03-22-2012 |
20120077153 | NUTRITION-CONTROL DEVICE - The invention provides a nutrition-control device and method for a continuous follow-up of the daily consumption during a prophylactic or therapeutic diet, enabling the active participation of a dieter in selecting the menu, and stimulating the dieter's motivation. | 03-29-2012 |
20120077154 | Incrementally-sized standard-sized eating-ware system for weight management - An incrementally-sized Standard-Sized eating-ware system and process comprise a plurality of formulas to establish and assign Standard Sizes to eating-ware. The Standard Sizes' total volumetric capacity equivalents are based on a series of incrementally-sized flat surfaces. These capacity equivalents comprise volume inside eating-ware and directly above it. Standard Sizes guide and control amount and rate of food consumed. The system and processes provide a plurality of incrementally-sized Standard-Sized eating-ware components having successively decreasing Standard Sizes appointed to be utilized in a graduated manner over a period of time and deployed during intervals to provide gradual, unnoticeable food adjustment, which enables users to modify eating habits for effective weight management while minimizing the perception of change. Numerical and letter representations of Standard Size and Calorie Density Mark guide users in selecting eating-ware components to maintain, prevent, increase or decrease weight. | 03-29-2012 |
20120094258 | SYSTEM AND METHOD FOR AUTOMATED PERSONALIZED AND COMMUNITY-SPECIFIC EATING AND ACTIVITY PLANNING, LINKED TO TRACKING SYSTEM WITH AUTOMATED MULTIMODAL ITEM IDENTIFICATION AND SIZE ESTIMATION SYSTEM - The system and method for automated personalized and community-specific eating and activity planning are provided that are linked to tracking with automated multimodal item identification and size estimation and enable and integrate health and other user datastreams and enables rewards and links to healthy eating and activity partners based on that data. The system and method also provide personalized wellness recommendations. The system and method also enables action, such as single click ordering of the healthy meals or shopping list on one's plan from local restaurants and grocery stores, and receipt of mobile vouchers and coupons with a unique validation system for use at retailers. | 04-19-2012 |
20120100510 | METHOD FOR COMPUTER EVALUATION OF CONTAINERS AND FOOD TO OBTAIN OPTIMUM STORAGE AND/OR USE - An evaluation method for containers and food to improve storage and use includes determining particular portions of food correlated with size of storage containers for providing portions of specific calorie content; and/or evaluating types of containers and/or settings for containers to accomplish improved storage time. The method includes an electronic device having a database and the capability of modifying and entering information. Typical information is a food product, and type and size of a particular storage container. The method calculates and provides an appropriate setting for the particular container for the particular food, which enhances storage. The method may enable a consumer to identify a portion of a particular food for placement in a pre-set sized container to create a desired calorie content. The consumer can then easily identify the total amount of calories for a particular combination of portions in a meal. | 04-26-2012 |
20120115111 | Mealtime eating regulation device - The present invention relates to a device of regulation of the food characterized in that it includes/understands a device of measurement of the catch of meal which includes/understands in particular a measurement of the chewing and/or swallowing ( | 05-10-2012 |
20120122060 | WEIGHT LOSS METHOD AND SYSTEM FOR PERFORMING AND MONITORING THE SAME - Methods and systems of establishing a program to maximize weight loss include determining an energy deficiency and an exercise regimen for a particular female individual based on an increased concentration or level of at least one ovarian hormone, such as an oestrogen or progesterone. The increased concentration of the at least one ovarian hormone may be determined by calculating a phase of a menstrual cycle of the female subject. The daily energy deficiency may be calculated and an exercise regimen determined based on the phase of the menstrual cycle. By decreasing the daily energy deficiency and increasing the exercise regimen while the concentration of at least one ovarian hormone is increased, weight loss (i.e., fat loss) may be maximized. | 05-17-2012 |
20120135383 | MEAL PLATE FOR GUIDING CORRECT EATING HABITS AND ADJUSTING AMOUNT OF MEAL - A meal plate includes: a plurality of container receiving parts for receiving a container to serve food; an input part for inputting the kind of the food served in the container which is received in the container receiving parts; a measuring part disposed under the container receiving part for measuring information of the food served in the container; a storage part for storing the information of the food measured in the measuring part; and a communication part for transmitting the information of the food stored in the storage part to a user terminal. | 05-31-2012 |
20120135384 | PORTABLE TERMINAL, CALORIE ESTIMATION METHOD, AND CALORIE ESTIMATION PROGRAM - A portable terminal including: an imaging portion; a storage portion configured to store a database in which a plurality of foods and the calories thereof are associated with the shapes of containers and with the colors of the foods; a container detection portion configured to detect, from an image taken of a food slantwise at a predetermined angle to a horizontal direction, a container on which the food is placed; a container shape classification portion configured to classify the shape of the container detected by the container detection portion; a color detection portion configured to detect the container having been detected by the container detection portion; and a food estimation portion configured to estimate the food and the calories thereof from the database. | 05-31-2012 |
20120135385 | ORAL COMPOSITION AND METHOD FOR ENHANCING TASTING CAPABILITY AND TASTING INTELLIGENCE - An oral composition and a method for enhancing tasting capability and tasting intelligence involve applying the oral composition of a specific design to a user's mouth, wherein the specific design comprises allowing the oral composition to release successively one or more stimulating factors in the user's mouth over time; allowing the oral composition to provide the user with an innovative tasting experience constructed from music-like, graduated, rhythmic tasting and mouthfeel while the stimulating factors successively dissolve in and release to the user's mouth in a predetermined manner; and conducting diagnosis, training and/or enhancement of tasting capability and/or tasting intelligence of the user based on the user's individual music-like, graduated, rhythmic tasting and mouthfeel. | 05-31-2012 |
20120171646 | AUTOMATIC DIET PLANNING METHOD AND MOBILE DEVICE FOR PERFORMING THE SAME - An automatic diet planning method includes receiving, by a computing device, user input of a nutrition constraint on a type of nutrition; receiving user input of a preference constraint on a type of user preference, wherein the user preference has nothing to do with nutrition; providing to the user a plurality of meal items; pre-determining a nutrition value for each meal item regarding the type of nutrition; pre-determining a preference value for each meal item regarding the user preference; and receiving from the user a selection of at least one planned meal item from the plurality of meal items according to the nutrition constraint and the preference constraint, wherein the planned meal item has the nutrition value and the preference value respectively complying with the nutrition constraint and the preference constraint. | 07-05-2012 |
20120171647 | DINING PLATE AND METHOD FOR USE IN A DIET - A dining plate includes a top portion with a substantially transparent window therein. The plate also includes a bottom portion with a bottom surface having a first outside receiving groove and second inside receiving groove. The bottom portion has a generally planar shape that corresponds generally to the shape of the top portion. The bottom portion also has a top surface with a continuous inner standing rib and an outward rim. The top and bottom portions are joined together so that the inner standing rib is releaseably positioned in the inside receiving groove and the outward rim is releaseably positioned in the outside receiving groove. A substantially watertight cavity is formed between a central section of each of the top and bottom portions. The cavity is aligned with the window in the top portion. | 07-05-2012 |
20120183932 | Location-Aware Nutrition Management - Techniques for providing personalized location-aware nutrition management information are provided. The techniques include receiving geographical coordinates of an individual, acquiring nutritional information from one or more food providers within a designated proximity of the geographical coordinates of the individual, generating one or more nutrition selection options for the individual based on the nutritional information from the one or more food providers within a designated proximity of the geographical coordinates of the individual and dynamic nutritional guidelines for the individual, and outputting the one or more nutrition selection options to the individual. | 07-19-2012 |
20120183933 | Dishware with Nutrition Guidance and Portion Tabulation - A dishware item adapted to provide serving size guidance and tabulate portion size is described. The dishware item is optimized for use by young children, having functional and graphic design elements that provide stimulation, form a positive association with mealtime, and help instill a lifetime of healthy eating habits. The dishware item includes multiple food item compartments, each compartment associated with a type of food item. The dishware item also includes multiple tabulation counters, each counter associated with a food item compartment. In addition, the dishware item includes a non-skid base coupled to the food item compartments and the tabulation counters. The non-skid base is adapted to prevent movement of the dishware during use. | 07-19-2012 |
20120183934 | METHOD AND APPARATUS FOR MEASURING AND PRESENTING EATING RATE - The invention regards a medical apparatus made up of at least two devices ( | 07-19-2012 |
20120208151 | METHOD AND SYSTEM FOR ASSESSING, SCORING, GROUPING AND PRESENTING NUTRITIONAL VALUE INFORMATION OF FOOD PRODUCTS - A method and system for presenting nutritional information about food products. The method involves gathering nutritional data about food products, analyzing that data to determine a nutritional value, scoring the product, and applying a designation reflecting the nutritional score. The nutritional value score designation is then displayed at the point of sale for observation by customers. The system includes a data gathering function, a data analyzing function, a data storing function, a scoring function, a reporting function and a display function to perform the steps of the method described. | 08-16-2012 |
20120214140 | Feedback Systems and Methods for Communicating Diagnostic and/or Treatment Signals to Enhance Obesity Treatments - Feedback systems and methods communicate implanted sensor-based feedback signals to promote behavior modifications that ameliorate obesity and other eating disorders. The system and methods described may also be applicable to any treatment in which presenting feedback regarding patients' eating and exercise habits is desired. The present invention provides a method and system for treating a patient by collecting ingestion and exercise information about the patient from an implanted sensor and communicating the collected information to the patient, his or her physician and/or other health care providers. In some embodiments, stimulation of the patient's stomach is also provided to reduce caloric intake. In some embodiments, the collected data is transmitted to a central server. Further embodiments may provide access to additional information in conjunction with the collected patient information, such as a calorie database, an exercise planner, and so forth, with the data optionally being used within a social networking system. | 08-23-2012 |
20120219931 | SYSTEM, METHOD, AND PROGRAM PRODUCT FOR MODIFYING EATING BEHAVIOR - A method to modify weight and nutrition by creating a profile of user behavior and psychological factors; matching that profile to potential behavior changes that have been shown to induce positive change in persons with the user's profile; generating a list of recommended behavior changes for the user that are correlated with positive change for the user's profile; providing the user with a specific plan for adoption of the recommended changes; and modifying the plan over time in response to user experience. Psychological support for the user can be provided to continue in and comply with the plan. The plan can be created and maintained through a website accessed via computer connection to the Internet and the psychological support can be provided by electronic communications. | 08-30-2012 |
20120244501 | HEALTH RECORD - The invention relates to a record sheet for monitoring and evaluating behaviour modifications, particularly in relation to health, and method of monitoring and evaluating behaviour modifications. | 09-27-2012 |
20120270187 | FOOD CONTAINER BEHAVIOR MODIFICATION SYSTEM AND METHOD - A food container behavior modification system and method are provided. The food container behavior modification system includes a series of customized food containers including at least a first food container; a first behavior modifier integral to the first food container; a second food container; and, a second behavior modifier integral to the second food container. | 10-25-2012 |
20120295233 | COMPUTERIZED SYSTEM AND METHOD FOR MONITORING FOOD CONSUMPTION - A computerized method and system for monitoring food consumption. | 11-22-2012 |
20120295234 | METHOD FOR PROVIDING INFORMATION TO A USER FROM A CAPSULE FOR THE PREPARATION OF A BEVERAGE USING A CODE - Method for providing information to a user from a capsule for the preparation of a beverage in a beverage producing device ( | 11-22-2012 |
20120315608 | METHODS AND SYSTEMS FOR WEIGHT CONTROL BY UTILIZING VISUAL TRACKING OF LIVING FACTOR(S) - A non-therapeutic method for assisting a person to control weight of the person that includes receiving, by a programmed computer system, input data, calculating, in real-time, by the programmed computer system, at least one actual RCV(t) value over a period of time based, at least in part, on the food data of the input data and stored food data; calculating, in real-time, by the programmed computer system, at least one potential RCV(t) value over a period of time; displaying, in real-time, by the programmed computer system, at least one first graphical indicator representative of the at least one actual RCV(t) value over the period of time; and displaying, in real-time, by the programmed computer system, at least one second graphical indicator representative of the at least one potential RCV(t) value over the period of time. | 12-13-2012 |
20120315609 | METHODS AND SYSTEMS FOR WEIGHT CONTROL BY UTILIZING VISUAL TRACKING OF LIVING FACTOR(S) - A non-therapeutic method for assisting a person to control weight of the person that includes receiving, by a programmed computer system, input data, calculating, in real-time, by the programmed computer system, at least one actual RCV(t) value over a period of time based, at least in part, on the food data of the input data and stored food data; calculating, in real-time, by the programmed computer system, at least one potential RCV(t) value over a period of time; displaying, in real-time, by the programmed computer system, at least one first graphical indicator representative of the at least one actual RCV(t) value over the period of time; and displaying, in real-time, by the programmed computer system, at least one second graphical indicator representative of the at least one potential RCV(t) value over the period of time. | 12-13-2012 |
20120322032 | METHODS AND SYSTEMS FOR ELECTRONIC MEAL PLANNING - Various methods and systems are provided for meal planning. In one example, a method for meal planning includes receiving a user's meal preferences and automatically generating a meal plan including a plurality of separate meals based on the user's meal preferences. | 12-20-2012 |
20120322033 | HEALTH AND FITNESS SYSTEMS - Systems and methods integrating childhood health and fitness into educational programs. Included are integrating multimedia entertainment concepts into health and fitness educational programs that are combined with multiple curricula. | 12-20-2012 |
20120329012 | Labeling System and Method to Improve Food Selection within a Retail Environment - A method and system for conducting a weight loss program. The program includes a program center working in co-operation with a food store to include a distinct program label adjacent to the standard label for appropriate foods designated within the program. The program center includes a data collection area to collect a user's physical measurements and questionnaire answers. These measurements and answers will result in a unique diet plan for each user and designate the appropriate serving amounts for a given category of foods. The user will then use the distinct program label to local the allowable foods and purchase them. Preferably, the program center is located within or adjacent to a grocery store. | 12-27-2012 |
20130004923 | NUTRITION MANAGEMENT METHOD AND APPARATUS FOR A WELLNESS APPLICATION USING DATA FROM A DATA-CAPABLE BAND - Nutrition management techniques and devices are configured for use with a data-capable personal worn or carried device. In one embodiment, a method includes receiving data representing a nutrition profile defining parameters upon which a target score is established. The method includes acquiring data representing acquired parameters associated with nutrition of consumable material components, such as food or drink, and determining data representing values for a first subset of acquired, the values representing a first quantum of nutrition associated with a first subset of consumable materials based on the nutrition profile. The method also includes calculating a nutrition score based on data representing the values, and adjusting the nutrition score based on threshold amounts for one or more of the values. In some embodiments, the method includes causing presentation of a representation a nutrition score as, for example, an indicia of contributions of nutrition on health and wellness. | 01-03-2013 |
20130029298 | Method and Program Product for Weighing Food Items - A method and program product comprises the steps of receiving information comprising at least a user's physical data. The information being input using a user interface device and being stored electronically. A user's plate of food items placed on a scale support structure is identified. The plate comprises a plurality of compartments, each of the compartments being configured to retain a food item. Weight information is received from a plurality of weighing devices. Each of the weighing devices is operable to electronically communicate a weight of one of the compartments and its contents. The weight information is processed to at least determine weight and nutritional information for the food items. At least the determined weight and nutritional information for the food item in each compartment and a total weight and nutritional information for the food items in the plate is communicated. | 01-31-2013 |
20130045467 | Device and Method for Food Management - A medical device is disclosed. The medical device includes an RFID reader for receiving information from at least one RFID transponder. The medical device also includes a memory for storing a database and at least one processor for processing information. Also, a remote controller for a medical device is disclosed. The remote controller includes an information receiver for receiving information related to food. The infusion device also includes a memory for storing a database and at least one processor for processing information. A method for use in a medical device is also disclosed. The method includes receiving information from an RFID transponder related to food. Also, the processing the information by comparing the information to a database is included in the method. The method also includes determining the acceptability of the food and providing information related to acceptability to the user. | 02-21-2013 |
20130071818 | METHODS FOR SELLING WINE AND OTHER FOODS AND DRINKS - This invention relates to the labeling of wine for descriptive, educational, and informational purposes. Specifically, in preferred embodiments, labels are provided that display graphically the multifactorial components of taste intensity, taste location on the palate, and tasting descriptors, optionally with supplementary information (type of grape, region where wine is produced, smell of the wine, etc). The methods described herein are further extended to a wide variety of foods and drinks | 03-21-2013 |
20130071819 | Gluten-free and Special Diets Rehabilitation and Living Center - A gluten-free and special diets rehabilitation and living center is provided. The center consists of a cost-friendly, clean, inviting and healthy environment with caring, fun and well educated staff. The center helps residents recover from or live with special dietary needs including gluten intolerance or food allergies. Many services are offered that allow residents to carry on a normal, uninterrupted lifestyle. The center provides features that maintain a resident's connection to family such as facilitating on-site visitations, providing family living units, and providing multimedia communications with family. | 03-21-2013 |
20130089838 | Food safety and risk analyzer - Disclosed is a system and methods for gathering, analyzing, querying, and providing food safety and risk profile information to end-users via a central or distributed database across a variety of communications modes. It is a computer based system providing the ability for the user to remotely query the database of food safety information and deliver a risk profile and analysis of the food items to the user via a mobile handset such as a Smartphone, Digital Personal Assistant (PDA), tablet, or computer. The database content on food safety is developed through intelligence gathering around the world, historical analysis of food borne pathogen and illness cases and their origins and provenance, and criteria and analytic processes to characterize and rate food risk. The invention also includes analytic techniques to derive predictive indicators of potential food safety threats and risks, and techniques for gathering and analyzing historical query information for system learning. | 04-11-2013 |
20130101969 | METHODS AND APPARATUS FOR MONITORING AND ENCOURAGING HEALTH AND FITNESS - Methods and apparatus are provided for monitoring and encouraging health and fitness. In accordance with a first aspect, an apparatus is provided that is adapted to assist in weight loss and exercise. The apparatus comprises a personal digital assistant (PDA) having computer program code adapted to assist in at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. The PDA also includes computer program code adapted to display historical data regarding at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. Numerous other embodiments are provided, as are methods, systems and computer program products. | 04-25-2013 |
20130108993 | METHOD AND SYSTEM FOR SCORING A DIET | 05-02-2013 |
20130130208 | SYSTEMS AND METHODS FOR ORDERING PREPARED FOOD PRODUCTS - Systems and methods are provided for ordering prepared food products via a network using an electronic device. A menu of available prepared food products may be presented on a display, and one of the prepared food products may be selected using an interface of the device. A menu of bread items available may be presented including visual representations of each available bread item. One of the bread items may be selected, whereupon a visual representation of the selected bread may be presented. One or more ingredients may be selected using the interface, whereupon visual representations of the ingredients are superimposed on the visual representation of the selected bread item. The systems and methods may provide an enhanced visual experience similar to ordering the product in person and watching the product being made. | 05-23-2013 |
20130137068 | METHOD OF TRANSFORMING A HUMAN BODY THROUGH ENERGY SOURCE CYCLING - The present invention diet, system, device, and method of transforming a body through energy source cycling that does not require a person to go without food to accomplish the same fat burning results. The invention requires a person to restrict carbohydrates for two to three days and then eat a normal amount of carbohydrates for one to two days. This cycle is then repeated. | 05-30-2013 |
20130143182 | METHOD AND SYSTEM OF TOOLS FOR HELPING PERSONS TO BECOME LEAN AND HEALTHY - A system and method by which users desiring to improve and maintain their health, to resist disease and bodily malfunction, increase their productivity, and decrease their health care costs may record their daily activities, food intake, and various health measures on an internet-based web site. Software at the site provides an automated shaping process, setting individualized eating, activity, and health progress goals, using a formula that increases the probability that each goal will be achieved, immediately informing the user when he or she has made progress towards or achieved a goal, and awards points which users can exchange for their choice of incentives. Graphic feedback on user progress towards long-term eating, activity and health goals is provided. It calculates the number of current lifestyle disease risk factors from user eating, activity, and health measures and provides individualized advice on how to reduce disease risk. A health coach may be engaged. | 06-06-2013 |
20130149675 | SYSTEM AND METHODS FOR VIRTUAL COOKING - Methods for generating recipe recommendations based on virtual cooking results from a virtual cooking system are described. In some embodiments, a virtual cooking result is generated based on a recipe for making a particular food or beverage. The virtual cooking result may include quantitative representations of various expected characteristics of the particular food or beverage. For example, the virtual cooking result may include resulting ingredients, resulting volatile aromatic compounds, and estimates regarding one or more flavors associated with the particular food or beverage. The generation of different virtual cooking results associated with different recipes allows computer programs to leverage machine learning techniques and solve optimization problems in order to determine an optimum recipe or set of recipes for a given set of recipe constraints. The recipe recommendations may include recipe pairing recommendations, multi-meal recipe recommendations, and new recipes optimized to satisfy a particular flavor profile. | 06-13-2013 |
20130149676 | SYSTEM AND METHODS FOR VIRTUAL COOKING WITH RECIPE MATCHING - Methods for generating recipe recommendations based on virtual cooking results from a virtual cooking system are described. In some embodiments, a virtual cooking result is generated based on a recipe for making a particular food or beverage. The virtual cooking result may include quantitative representations of various expected characteristics of the particular food or beverage. For example, the virtual cooking result may include resulting ingredients, resulting volatile aromatic compounds, and estimates regarding one or more flavors associated with the particular food or beverage. The generation of different virtual cooking results associated with different recipes allows computer programs to leverage machine learning techniques and solve optimization problems in order to determine an optimum recipe or set of recipes for a given set of recipe constraints. The recipe recommendations may include recipe pairing recommendations, multi-meal recipe recommendations, and new recipes optimized to satisfy a particular flavor profile. | 06-13-2013 |
20130149677 | SYSTEM AND METHODS FOR VIRTUAL COOKING WITH FOOD PAIRING - Methods for generating recipe recommendations based on virtual cooking results from a virtual cooking system are described. In some embodiments, a virtual cooking result is generated based on a recipe for making a particular food or beverage. The virtual cooking result may include quantitative representations of various expected characteristics of the particular food or beverage. For example, the virtual cooking result may include resulting ingredients, resulting volatile aromatic compounds, and estimates regarding one or more flavors associated with the particular food or beverage. The generation of different virtual cooking results associated with different recipes allows computer programs to leverage machine learning techniques and solve optimization problems in order to determine an optimum recipe or set of recipes for a given set of recipe constraints. The recipe recommendations may include recipe pairing recommendations, multi-meal recipe recommendations, and new recipes optimized to satisfy a particular flavor profile. | 06-13-2013 |
20130149678 | SYSTEM AND METHODS FOR VIRTUAL COOKING WITH MULTI-COURSE PLANNING - Methods for generating recipe recommendations based on virtual cooking results from a virtual cooking system are described. In some embodiments, a virtual cooking result is generated based on a recipe for making a particular food or beverage. The virtual cooking result may include quantitative representations of various expected characteristics of the particular food or beverage. For example, the virtual cooking result may include resulting ingredients, resulting volatile aromatic compounds, and estimates regarding one or more flavors associated with the particular food or beverage. The generation of different virtual cooking results associated with different recipes allows computer programs to leverage machine learning techniques and solve optimization problems in order to determine an optimum recipe or set of recipes for a given set of recipe constraints. The recipe recommendations may include recipe pairing recommendations, multi-meal recipe recommendations, and new recipes optimized to satisfy a particular flavor profile. | 06-13-2013 |
20130149679 | SYSTEM AND METHODS FOR VIRTUAL COOKING WITH RECIPE OPTIMIZATION - Methods for generating recipe recommendations based on virtual cooking results from a virtual cooking system are described. In some embodiments, a virtual cooking result is generated based on a recipe for making a particular food or beverage. The virtual cooking result may include quantitative representations of various expected characteristics of the particular food or beverage. For example, the virtual cooking result may include resulting ingredients, resulting volatile aromatic compounds, and estimates regarding one or more flavors associated with the particular food or beverage. The generation of different virtual cooking results associated with different recipes allows computer programs to leverage machine learning techniques and solve optimization problems in order to determine an optimum recipe or set of recipes for a given set of recipe constraints. The recipe recommendations may include recipe pairing recommendations, multi-meal recipe recommendations, and new recipes optimized to satisfy a particular flavor profile. | 06-13-2013 |
20130157231 | SYSTEM AND METHOD FOR PROVIDING AN INSTITUTIONAL NUTRITION SERVICE - A method, system and computer program product is described for providing meals to consumers in a school district. The method includes utilizing a computer processor to obtain meal offering submissions from food service suppliers, determining whether the meal offering comply with predefined guidelines and displaying the meal offerings that meet the guidelines on a client for selection by a user, and obtaining via user input, orders for the meal offerings. | 06-20-2013 |
20130157232 | SYSTEM AND METHODS FOR MONITORING FOOD CONSUMPTION - The invention provides a system for monitoring food consumption of a subject, comprising: a registration system configured to receive food data comprising nutrients and/or calories contained in one or more food item served to the subject; an intake detection system configured to detect consumption of said one or more food item, thereby generating real-time food consumption data; and a tracking and analysis system configured to receive food data from said registration system and consumption data from said intake detection system, and configured to utilize said food data and said consumption data to calculate a total amount of one or more nutrient and/or calories consumed by the subject. The invention further provides methods for monitoring food consumption of a subject. | 06-20-2013 |
20130157233 | METHODS AND SYSTEMS FOR PREPARING A CUSTOMIZED HEALTH CONDITION-SPECIFIC PERSONAL EATING PLAN - The present invention relates to methods and systems for preparing a health condition-specific eating plan for a subject that is based on personal healthcare information from the subject. The personal healthcare information from the subject is used to identify the preexistence of one or more health conditions, as well as the risk for developing health conditions in the future. This information is then used to generate a list of foods that are beneficial for treating the health condition(s) if incorporated into the subject's eating plan. The customized selection of foods is based on the phytochemical content and density of the foods. | 06-20-2013 |
20130164718 | HANDHELD DIABETES MANAGER WHICH SUPPORTS PREPLANNED MEALS FOR IMPROVED THERAPY - A handheld diabetes management device is provided which supports preselected meals for improved therapy. The diabetes management device includes: a food database that stores nutritional information for a plurality of food items; a meal selection module that enables a user to preplan meals for a diabetic patient using the food database; and a meal planner module that facilitates use of the preplanned meals to improve therapy for the patient. The diabetes management device further includes an insulin management module that forecasts amounts of insulin needed by a patient over a period of time. | 06-27-2013 |
20130183642 | SYSTEM AND METHOD FOR DISPLAYING RECIPES VISUALLY - A recipe system for simulating an operational environment of a food establishment for guiding a user, such as an employee, to prepare recipes in the actual operational environment. The user may be guided through each step of preparation of a product from a recipe. The recipe system may also be used for training a user to learn a layout of ingredients, and memorize recipes for meals and drinks prepared using the ingredients. The recipe system may allow the user to interact with the recipe system to provide user input to simulate preparation of a meal. The recipe system may track time required by the user to prepare a product and adjust a training process based on user's performance. The recipe system can further be used to simulate different layouts of the operational environment and assess efficiency of each layout by receiving user input simulating preparation of recipes using the layout. | 07-18-2013 |
20130203024 | METHOD AND APPARATUS FOR MONITORING FOOD CONSUMPTION BY AN INDIVIDUAL - A method and apparatus for monitoring food consumption by an individual from a food compartment wherein the food compartment may contain or hold solids or liquids. For example, the method includes a sensor to determine the quantity of the solid or liquids located in the food compartment or container. The method contemplates having multiple containers or food compartments wherein a container holds liquids and a food compartment holds solids or semi-solids. By determining the quantity of the food in the food compartment prior to and after the individual has ceased consuming food from the food compartment the amount or quantity of the food can be determined. Knowing the amount or quantity of the food removed from the container the nutritional value of the food may be determined. In addition, a sensor may also monitor the individual removing the food from the food compartment that is monitoring the individual while eating or drinking. | 08-08-2013 |
20130209971 | METHOD OF MANAGING HEALTH OF A USER BASED UPON DATA RELATED TO PHYSICAL, MENTAL AND SPIRITUAL STATUS - A method of managing health of a user includes receiving data related to weight change, net caloric intake, mental status, and spiritual status, all during the first time period. The method includes determining a moving average weight change per time increment per net caloric intake unit (MAWC) based upon the data related to weight change and net caloric intake. The method includes receiving a weight change goal and associated second time period. The method includes determining a recommended net caloric intake based upon the weight change goal and second time period, and the MAWC. The method includes receiving data related to weight change, net caloric intake, mental status, and spiritual status, all during the second time period. The method includes determining an activity recommendation based upon the received data related to the weight change, the net caloric intake, mental status, and spiritual status during the first and second time periods. | 08-15-2013 |
20130209972 | Providing Diet and Exercise Plans with Real Time Tracking, Modification, and Notification - The present invention extends to methods, systems, and computer program products for providing diet and exercise plans and for providing real time tracking and notifications of the user's conformance with a plan. The plan can be dynamically updated in real time based on the user's compliance with the plan. In some embodiments, the present invention can be implemented using a user's mobile phone that communicates with one or more other computing devices that are incorporated into exercise devices. | 08-15-2013 |
20130216982 | SYSTEMS AND METHODS FOR USER-SPECIFIC MODULATION OF NUTRIENT INTAKE - This disclosure relates generally to nutritional analysis and recommendations, including systems and methods that provide personalized approaches for analyzing nutrient intake levels and for generating recommendations that are responsive to a user's current nutritional intake and the user's nutrition-related goals. The systems and methods also provide personalized analysis and recommendation for other areas or activities, including applications to exercise adherence, sleep adherence, mediation adherence, and general wellness assessment. Each of these areas or activities can be assessed alone or in combination with one or more other areas or activities. | 08-22-2013 |
20130224694 | Integrated System and Method for Meal Planning and Management - A computer implemented system and method For familial meal-planning decision support by analyzing user pre-defined inputs of constraints and priorities, reflecting their individual family size, nutritional concerns, tastes, as well as the user's constraints on time, budget, interest in experimentation, and variety, store preferences, etc. The software engine maps the user-defined inputs against local store sales, promotions, and/or manufacturer offers, and compiles a suggested periodic meal and shopping plan and, if accepted, shopping list by store organized by aisle or delivery order). The system is customizable and employs artificial intelligence to learn from user feedback and scoring as well as comparisons to other similar families | 08-29-2013 |
20130224695 | SYSTEM AND METHOD FOR PROVIDING FLAVOR ADVISEMENT AND ENHANCEMENT - A method and apparatus for generating a visual representation of a flavor or texture profile based on flavor or texture preferences of a user with respect to each of a plurality of flavor or texture categories or based on flavor or texture characteristic information representing flavor or texture characteristics of a product or recipe for each of a plurality of flavor or texture categories. The flavor or texture preferences of a user and the flavor or texture characteristics of a product or recipe with respect to each of a plurality of flavor or texture categories is determined by way of a method and apparatus for determining a flavor or texture profile for a user and a method and apparatus for determining a flavor or texture profile for a food element, respectively. Also described is a method and apparatus for providing food element recommendations based on flavor or texture. | 08-29-2013 |
20130224696 | SYSTEM AND METHOD FOR PROVIDING FLAVOR ADVISEMENT AND ENHANCEMENT - A method and apparatus for generating a visual representation of a flavor or texture profile based on flavor or texture preferences of a user with respect to each of a plurality of flavor or texture categories or based on flavor or texture characteristic information representing flavor or texture characteristics of a product or recipe for each of a plurality of flavor or texture categories. The flavor or texture preferences of a user and the flavor or texture characteristics of a product or recipe with respect to each of a plurality of flavor or texture categories is determined by way of a method and apparatus for determining a flavor or texture profile for a user and a method and apparatus for determining a flavor or texture profile for a food element, respectively. Also described is a method and apparatus for providing food element recommendations based on flavor or texture. | 08-29-2013 |
20130230829 | PROCESSES AND SYSTEMS FOR ACHIEVING AND ASSISTING IN IMPROVED NUTRITION BASED ON FOOD ENERGY DATA AND RELATIVE HEALTHFULNESS DATA - 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. | 09-05-2013 |
20130236861 | PACKAGE FOR CONSUMABLE PRODUCTS - A package is provided for housing consumable products. Methods for teaching children to identify foods to consume and for identifying product brands are also provided. In a general embodiment, the present disclosure provides packages including a body defining a perimeter and at least one interior compartment for housing a consumable product. The perimeter alone, or the perimeter in conjunction with the compartments, forms a shape that is not a typical geometric shape and that is a recognizable shape to a child such as, for example, a ghost or a dog. | 09-12-2013 |
20130252210 | PERSONALIZED NUTRITION ADVISOR - The instant invention describes various computer program products and methods of using the same in order to provide personalized nutritional advice to end users. | 09-26-2013 |
20130252211 | BODY WEIGHT MANAGEMENT DEVICE - A body weight management device includes a body weight obtainment unit that obtains measurement data in which a body weight measurement value and a measurement day/time are associated with each other, an increase/decrease amount calculation unit that calculates a target intra-day variation amount by which the body weight varies during sleep, a target obtainment unit that calculates a target value when measuring a pre-sleep body weight value at a second timing before the measurement subject sleeps relative to a post-waking body weight value that is measured at a first timing after the measurement subject wakes, an advice obtainment unit that obtains advice information regarding meals to achieve the target value, based on a result of comparing a pre-meal body weight value measured at a third timing prior to a meal with a threshold value, and an output processing unit that outputs the obtained advice information. | 09-26-2013 |
20130260345 | FOOD RECOGNITION USING VISUAL ANALYSIS AND SPEECH RECOGNITION - A method and system for analyzing at least one food item on a food plate is disclosed. A plurality of images of the food plate is received by an image capturing device. A description of the at least one food item on the food plate is received by a recognition device. The description is at least one of a voice description and a text description. At least one processor extracts a list of food items from the description; classifies and segments the at least one food item from the list using color and texture features derived from the plurality of images; and estimates the volume of the classified and segmented at least one food item. The processor is also configured to estimate the caloric content of the at least one food item. | 10-03-2013 |
20130273506 | Automated Food Intake Data Acquisition And Monitoring System - A system and method for collecting food intake related information, processing the information into a caloric value, and recording and reporting the value is provided. The system includes an electronic device having a sensor, an input device, a display, processor, memory, and code modules executing in the processor for implementation of the method. Information concerning the swallowing of food is collected. Weighting factors related to the caloric concentration of the food being ingested are also collected. The caloric value of the users eating is computed by the processor by combining the swallow data with weighted parameters in accordance with an algorithm. The caloric value is recorded in a user's profile and notifications can be generated based on the caloric value and a historical record of food intake information can be maintained and provided to the user via a portal such as a smart phone device or the internet. | 10-17-2013 |
20130273507 | CONSUMER INFORMATION SYSTEM FOR NUTRITIONAL SUBSTANCES - Disclosed herein is a consumer communication system for nutritional substances. The consumer information system obtains information regarding the nutritional substance being consumed by the consumer, and provides that information to the other constituents in the nutritional substance supply system. | 10-17-2013 |
20130273508 | Food Content Detector - A system may include utensil means for portioning a foodstuff into a first portion and a second portion, a means for detecting a first portion size for the first portion with the utensil means, a means for detecting a second portion size for the second portion with the utensil means, and a means for determining a cumulative amount of portioned foodstuff based upon the first portion size and the second portion size. | 10-17-2013 |
20130273509 | Method of Monitoring Nutritional Intake by Image Processing - A method of monitoring nutritional intake by image processing is completed through a portable electronic computing device, where the computing device is communicably coupled with a database. At least one meal image is taken by the computing device, where the at least one meal image can be a three-dimensional image, a plurality of images, and a nutritional label image with at least one image. The at least one meal image enables the software to identify at least one component and a portion size of the at least one meal image. Then meal calories and nutritional facts are calculated and stored in order to monitor the intake food of an individual. | 10-17-2013 |
20130280681 | SYSTEM AND METHOD FOR MONITORING FOOD CONSUMPTION - Systems and methods that employ computer processors and computer executable instructions to identifying state information of a user; and suggest personalized food choices based on the user's dietary history at point of purchase or point of decision making to encourage healthy food choices. | 10-24-2013 |
20130288208 | DIETING SUPPORT SYSTEM AND DIETING SUPPORT METHOD - A dieting support system includes a function that detects a component of biogas and that measures concentration of the biogas, a function that accumulates and analyzes the measured result, and a function that determines suitable timing for taking a meal or suitable timing for doing exercise, depending on the analyzed result. | 10-31-2013 |
20130295530 | NUTRITION EDUCATION GAME - The disclosed subject matter is directed to an educational game designed to teach children about healthy food choices and the importance of foods from different food groups to a healthy diet. In one embodiment the game comprises a representation of a plate that is divided into different colored segments where each colored segment represents a different food group, and game pieces are designed to represent different foods. The game involves placing the game pieces onto the different colored plate segments of the correct food group and making a meal having a healthy balance of different foods. The game can be played as a group or individually. Different formats for the game include, but are not limited to, a board game, a hanging wall chart, a floor game, and a computer game. | 11-07-2013 |
20130295531 | METHOD FOR MEAL OPTIMIZATION - Disclosed is a method for meal optimization comprising of populating a database with data where the data include recipes, diet choices, menus, food items or nutritional information. A first set of inputs is received where the first set of inputs are received from a device. The first set of inputs is associated with the data. A weight value is assigned to the data then the data is ranked. An optimization algorithm engine is run based on the data and first set of inputs. A first meal plan is generated and displayed. A second set of inputs after the displaying is received where the second set of inputs are based on the first meal plan. A second meal plan is generated and displayed. Confirmation of acceptance is received and after receiving this, the second meal plan is saved in a memory. The method is performed by a software program. | 11-07-2013 |
20130295532 | Consumer Information and Sensing System for Nutritional Substances - Disclosed herein is a consumer information and sensing system for nutritional substances. The consumer information and sensing system tracks an determines information regarding the nutritional, organoleptic, or aesthetic state of nutritional substances, obtains input from consumers regarding a desired nutritional, organoleptic, or aesthetic state at consumption, and provides an indoor navigation system to locate such nutritional substances. | 11-07-2013 |
20130309635 | METHODS FOR MEASURING CHILD-LIKING AND PREFERENCE FOR PRE-SCHOOL-AGED CHILDREN - The present disclosure provides methods for obtaining direct child-liking information in a product testing environment and/or for improving development of products for pre-school-aged consumers. In an embodiment, methods for directly assessing child-liking of a food product are provided and include the use of a 4-point, bifurcated scale-based approach. The scale-based approach employs an initial two-component assessment as to whether a child finds a product to be acceptable or unacceptable. Upon establishment of the acceptableness of the food product, the scale-based approach further asks the child whether the acceptableness of the food product should be modified to assess the degree of acceptableness of the food product. | 11-21-2013 |
20130309636 | Consumer Information and Sensing System for Nutritional Substances - Disclosed herein is a consumer information and sensing system for nutritional substances. The consumer information and sensing system tracks an determines information regarding the nutritional, organoleptic, or aesthetic state of nutritional substances, obtains input from consumers regarding a desired nutritional, organoleptic, or aesthetic state at consumption, and provides an indoor navigation system to locate such nutritional substances. | 11-21-2013 |
20130309637 | Consumer Information and Sensing System for Consumables and Cosmetic Substances - A consumer information and sensing system for consumables and cosmetic substances. The consumer information and sensing system tracks an determines information regarding the efficacy state of consumables and cosmetic substances, obtains input from consumers regarding a desired efficacy state at consumption, and provides an indoor navigation system to locate such consumables and cosmetic substances. | 11-21-2013 |
20130337419 | Method for Assisting in Weight Loss - A method that assists in weight loss includes distributing at least one plate to a user. The plate has a maximum dimension of no more than 10 inches, and a top surface that includes visual indicia representing a pattern defining four parts of equal area on the top surface in a discreet manner that avoids any indication of distribution of food groups over the parts of the plate. The method further includes distributing use instructions that recommend the distribution of food groups of a meal to be eaten on the plate over the four parts of the top surface as defined by the pattern. The pattern is preferably symmetrical about two orthogonal axes that cross one another at or near the center of the top surface of the plate, and has a luxurious style that cooperates with its discreet nature to allow for multiple purpose uses (including everyday use, entertaining, and/or portion control/dieting). | 12-19-2013 |
20140004483 | Personal Lifecycle Engine | 01-02-2014 |
20140004484 | Precise Portions Nutrition Control System | 01-02-2014 |
20140004485 | TECHNIQUES FOR ENHANCED HOLOGRAPHIC COOKING | 01-02-2014 |
20140011165 | Little Chef Cooking Tools - A cooking aid device is disclosed that uses themes to represent measurements and to help children understand cooking concepts. The cooking aid device comprises a plurality of measuring instruments, such as measuring cups and/or measuring spoons, and a recipe book. The plurality of measuring cups each comprise a symbol to represent a specific measurement. The symbols can be jungle animals, farm animals, sea life animals, shapes, colors, Braille, letters, numbers, etc. The recipe book comprises a plurality of recipes, as well as a plurality of symbols that correspond to the symbols displayed on the plurality of measuring cups. The symbols indicate to a child visually how much of one ingredient to place into a bowl. Thus, a child can visually match one of the plurality of measuring cups with a specific measurement based on the corresponding symbols displayed on the measuring cups and matched to the recipe book. | 01-09-2014 |
20140017640 | Compositions and Methods for Promoting Fat Loss - This invention provides diets useful for promoting fat loss in animals having a total lysine to metabolizable energy ratio of from about 6 to about 10 g/Mcal. This invention also provides compositions for promoting fat loss in animals, methods for preparing the compositions, methods for using the diets and compositions, articles of manufacture comprising the diets and compositions, and means for communicating information or instructions about such diets, compositions, methods, and articles of manufacture. | 01-16-2014 |
20140030680 | Recipe Instruction Book Utilizing Ingredient Stickers and Visually Identifiable Measuring Instruments - A recipe book system and method are presented. The system allows non-readers to use a recipe book to prepare foods for cooking or baking. Recipes in the recipe book are presented with images representing ingredients, measuring devices, cooking tools, and instruction steps. Removably-attachable stickers are provided. The stickers may have duplicate images of one or more of the images in the cookbook. In a method for using the recipe book system, a non-reader uses the images in the cookbook to perform actions for food preparation, and then attaches image stickers to a page of the recipe book to indicate that particular actions have been completed. | 01-30-2014 |
20140030681 | Activity-oriented Studying Method in an Online-to-offline Manner - An activity-oriented studying method in an online-to-offline manner is suitable for athlete training, language learning, weight management, health management, potential development or in-depth travel. The activity-oriented studying method includes providing a network platform and a physical storefront, and selecting a coach on the network platform by a user, and recommending a personal course to the user according to a study record of the user on the network platform by the coach. The activity-oriented studying method further includes confirming the personal course on the network platform by the user, so that the user attends an interactive class with the coach face to face in the physical storefront. After the course, the activity-oriented studying method further includes updating the study record via the network platform by the user, and grading the user via the network platform so as to record a grade of the user into the study record by the coach. | 01-30-2014 |
20140038140 | System for Managing the Nutritional Content for Nutritional Substances - Disclosed herein is an information encoding, marking, tracking, and transmission system for information related to nutritional substances, including nutritional content. Upon the creation of a nutritional substance, whether grown, raised, caught, collected or synthesized, information regarding the nutritional substance is accumulated, encoded and referenced to the particular nutritional substance. This information can be marked directly on the nutritional substance, but can instead be stored elsewhere, and referenced to the nutritional substance by means of a marking, unique identifier, a unique inherent property, unique genetic attribute, or an induced genetic attribute. A consumer of the nutritional substance can use this reference to retrieve the information regarding the creation of the particular nutritional substance. | 02-06-2014 |
20140045150 | ENERGY CONSUMPTION ESTIMATOR - An energy consumption estimator ( | 02-13-2014 |
20140045151 | Incrementally-sized Dishware System and Method of Using Same for Weight Management - An incrementally-sized dishware system and method for weight management gradually modifies food portion consumption behavior to provide healthier eating habits. The incrementally-sized dishware system and method includes a plurality of incrementally-sized plates having successively differentiated plate surface areas. Each of the incrementally-sized plate surface areas is successively different by an increment to modify food portion delivery to a user. When utilizing the incrementally-sized dishware system and method a user selects a starting plate surface area based on a combination of weight management factors, and over time successively shifts to plates having smaller/larger plate surface areas. Interval changes between the dishes of the incrementally-sized dishware system and method adjust the amount of food consumed and rate of weight loss over time. Children using the incrementally-sized dishware system and method learn to recognize an appropriate meal size for their body size and weight, and establish healthy eating habits that carry into adulthood. | 02-13-2014 |
20140072935 | Method of Regulating Caloric Intake - A method, including: selecting at least one favored food item; determining a target caloric intake for a period, determining an amount of calories desired for a caloric up-adjustment, wherein the up-adjustment reduces any caloric intake shortfall from the target caloric intake for the period; and making at least one food recommendation including a number of servings of one favored food item or any combination of more than one favored food item. A total caloric impact of the recommendation includes a caloric content of the recommended food plus an allotment for an expected transient increase in caloric intake necessary to reach a same level of satiety during a subsequent transient increase in appetite. The food recommendation is selected to be a food recommendation including a total caloric impact that best matches the desired up-adjustment calories. | 03-13-2014 |
20140072936 | Method of Tracking Consumption and Associated Effects - A method, including: tracking a quantity of an item consumed and when the consumption occurs; tracking if an effect was felt and a magnitude of the effect felt; selecting an item of interest; displaying in graphical form the quantity of the item of interest consumed and when the consumption of the item of interest occurred; displaying in graphical form when the effect was felt and the magnitude of the effect felt; and determining if a relationship can be drawn between the display of the quantity of the item of interest consumed and when the consumption of the item of interest occurred and the display of the magnitude of the effect felt and when the effect was felt. | 03-13-2014 |
20140080102 | SYSTEM AND METHOD FOR A PERSONAL DIET MANAGEMENT - A system and method for enabling a personal diet management service is disclosed. The system enables users to communicate with the system and receive recommendations throughout the day. The system recommends recipes and restaurants serving the recipes based on a plurality of factors comprising of the calorie and nutrient intake of the person for each meal, identified deficiencies based on the recommended daily intake among others. The system also allows user to communicate with restaurants for reserving tables and specifying any further requests. | 03-20-2014 |
20140087336 | PHYSIOLOGY AND EXERCISE MANAGEMENT SYSTEM BASED ON BODY WEIGHT DIFFERENCE AND HEARTBEAT RATE - A physiology and exercise management system based on body weight difference and heartbeat rate uses a common portable electronic device in line with a built-in APP imputation software program to impute a user's basal metabolic rate (BMR) and ideal calorie intake according to a difference value between the user's current body weight and an international standard body mass index (BMI) and then uses a heartbeat rate range to detect the user's calorie consumption situation and a concise balance chart to learn the relation between the user's calorie intake and total calorie consumption values, and increase or decrease of personal body weight, so that a specific user can manage and maintain the best physiological condition for a long term effectively according to the body type and exercise purpose. | 03-27-2014 |
20140093844 | METHOD FOR IDENTIFICATION OF FOOD INGREDIENTS IN MULTIMEDIA CONTENT - A method for identifying nutritional data related to food substances contained in a multimedia content item is provided. The method includes analyzing a received multimedia content item to identify multimedia elements containing food substance; generating at least one signature for each identified multimedia element; querying a deep-content-classification (DCC) system for each of the identified multimedia elements to find at least one concept that matches at least one of the identified multimedia elements; matching the at least one signature of each of the at least one matching concepts to previously generated signatures of food substances maintained in a data warehouse; retrieving, for each of the at least one matching signature, nutritional data associated with the at least one matching signature from the data warehouse, thereby providing nutritional data for the food substances substance contained in the received multimedia content item; and sending the nutritional data to the user device. | 04-03-2014 |
20140106312 | WELLNESS AND WEIGHT MANAGEMENT SYSTEM AND METHOD - A wellness and weight management system, method, program and software application configured to provide feedback for healthy and unhealthy lifestyle decisions that accommodates a wide variety of wellness goals, behaviors, dietary preferences, activity preferences, exercise preferences and body weight objectives. | 04-17-2014 |
20140106313 | METHOD AND ARTICLE OF MANUFACTURE FOR CUSTOMIZED DIETARY MENU - The invention relates, generally, to a customized household dietary menu system and provides a method for creation of said system, as well as an article of said system. | 04-17-2014 |
20140106314 | EDUCATIONAL DINNERWARE DEVICE - An educational dinnerware device has an interior surface connected to a rim. The interior surface has at least one interior side wall and a bottom surface defining a food area. An exterior surface of the educational dinnerware device is connected to and extends away from the rim and has at least one exterior side wall and an exterior bottom surface. Formed in the exterior bottom surface is a card loading cavity with an exterior viewing surface forming a wall of the card loading cavity. A viewing card having two opposite viewing surfaces and an edge is placed in the card viewing cavity and allows one of the surfaces of the viewing card to be viewed through the exterior viewing surface, which can be viewed through the interior viewing surface of the educational dinnerware device. | 04-17-2014 |
20140127648 | NUTRITIONAL GAME - A game that encourages a player to eat nutritious food items that includes a game board having a plurality of contiguous spaces defining a playing path, wherein each space designates a given activity, and wherein one activity is designated to encourage the player to eat a nutritious food item; a playing piece for each player; chance means for determining the number of spaces a player can advance a playing piece along the playing path; and, means for encouraging the player to eat a nutritious food item based on the playing piece landing on a respective space on said playing path. | 05-08-2014 |
20140127649 | GENERAL HEALTH AND WELLNESS MANAGEMENT METHOD AND APPARATUS FOR A WELLNESS APPLICATION USING DATA ASSOCIATED WITH A DATA-CAPABLE BAND - Health and wellness management techniques and devices are described including receiving data representing a nutrition profile defining parameters upon which a target score is established based on nutrition consumption, acquiring other data representing subsets of acquired parameters, determining values for the subsets of the acquired parameters based on reference values for the parameters set forth in the nutrition profile, calculating a nutrition score based on the values, determining a magnitude of a difference between the nutrition score and the target score, predicting a subset of the acquired parameters to reduce the difference between the nutrition score and the target score, the subset of the acquired parameters being predicted based on at least one of an environmental parameter and a social parameter, and causing generation of a representation of a recommendation to engage in nutrition intake. | 05-08-2014 |
20140127650 | GENERAL HEALTH AND WELLNESS MANAGEMENT METHOD AND APPARATUS FOR A WELLNESS APPLICATION USING DATA ASSOCIATED WITH A DATA-CAPABLE BAND - Health and wellness management techniques and devices are described including receiving data representing a nutrition profile defining parameters upon which a target score is established based on nutrition consumption, acquiring data representing subsets of acquired parameters, determining values for the subsets of the acquired parameters based on reference values for the parameters set forth in the nutrition profile, calculating a nutrition score based on the values, causing presentation of a representation of an overall score comprising the nutrition score, determining a nutrition deficiency, and generating data representing a recommendation associated with the nutrition deficiency. | 05-08-2014 |
20140127651 | AVATAR HAVING ARTIFICIAL INTELLIGENCE FOR IDENTIFYING AND PROVIDING MEAL RECOMMENDATIONS - The present invention extends to methods, systems, and computer program products for implementing an avatar having artificial intelligence for identifying and providing meal recommendations. The avatar acts as an electronic representation of a user. The avatar searches available information and makes recommendations to the user based on initial input, the user's response to previous recommendations regarding meals, and/or other information regarding the user. In this way, the avatar continually learns more about the user to improve future recommendations regarding meals that the user will enjoy and also meals that meet a user's nutritional requirements or dietary goals. Accordingly, the avatar can make many meal related decisions for the user that, given the learning the avatar can obtain, can closely approximate the decisions the user himself would make. | 05-08-2014 |
20140127652 | APPARATUS AND METHODS FOR CORRECTIVE GUIDANCE OF EATING BEHAVIOR - The present invention provides a method for modifying the eating behavior of a patient equipped with a gastric restriction apparatus, comprising steps of: a. providing an adjustable gastric band (AGB); b. providing a pressure sensor to measure pressure within said AGB; c. providing a processing unit containing instructions to collect a set of pressure measurement and to analyze said set pressure measurement; d. providing a data base comprising data concerning pressure exerted within said AGB by a bolus of liquid food, a bolus of semiliquid food, and a bolus of solid food; e. recording said sets of pressure measurements; f. recording the results; g. communicating said results; h. placing said AGB in position; i. measuring said pressure within said AGB; j. using said distinction of said current eating pattern to modify said eating behavior of said patient. | 05-08-2014 |
20140141391 | METHOD FOR REDUCTION OF ENERGY INTAKE - A method of facilitating compliance by individuals to low calorie diets, by ingestion of a pourable or spoonable aerated composition around a meal. | 05-22-2014 |
20140162221 | Nutrition-Balancing Containers and Method of Use - A four step system for weight loss in a person who is overweight or obese by introducing protein, vegetable, and starch (carbohydrate) in specific ratios to promote fat utilization and weight loss from fat composition of the person's entire body. The system utilizes portion control meal plates for weight loss in an overweight or obese person that have different protein, vegetable, and starch (carbohydrate) intake portions. | 06-12-2014 |
20140162222 | METHODS AND APPARATUS FOR MONITORING AND ENCOURAGING HEALTH AND FITNESS - Methods and apparatus are provided for monitoring and encouraging health and fitness. In accordance with a first aspect, an apparatus is provided that is adapted to assist in weight loss and exercise. The apparatus comprises a personal digital assistant (PDA) having computer program code adapted to assist in at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. The PDA also includes computer program code adapted to display historical data regarding at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. Numerous other embodiments are provided, as are methods, systems and computer program products. | 06-12-2014 |
20140162223 | METHODS FOR REDUCING CHILDHOOD OBESITY - The present disclosure provides methods for preventing and/or reducing early childhood obesity that are based upon early inception (e.g., third trimester of pregnancy), anticipatory guidance (e.g., prior to an infant reaching a specific developmental stage), sequential guidance, and nutritionally and developmentally appropriate dietary and parental feeding behaviors guidance, all specifically targeting factors that have been associated with childhood obesity. The present methods may help instill early healthy eating habits and nutritious food preferences for infants and young children, promote an appropriate early growth trajectory, and a long term weight status that is consistent with public policy recommendations and associated with long term health. | 06-12-2014 |
20140170607 | PERSONALIZED COMPLIANCE FEEDBACK VIA MODEL-DRIVEN SENSOR DATA ASSESSMENT - A method of providing personalized compliance feedback includes detecting user movement data using at least one data sensor, parsing the detected user movement data into segments indicative of potential activity, wherein each segment comprises event motion data occurring during a corresponding time interval, identifying at least one recognized activity from the parsed user movement data, generating feedback based on the at least one recognized activity, and outputting the generated feedback. | 06-19-2014 |
20140170608 | METHOD AND SYSTEM FOR DIET MANAGEMENT - A system and a method for diet management based on image analysis are provided. The system includes a database and a comparison device. The comparison device is coupled to the database. The comparison device performs similarity comparison in the database based on a supervector related to at least one diet image so as to find out at least one similar population and provides information related to the at least one similar population. | 06-19-2014 |
20140170609 | PERSONALIZED COMPLIANCE FEEDBACK VIA MODEL-DRIVEN SENSOR DATA ASSESSMENT - A method of providing personalized compliance feedback includes detecting user movement data using at least one data sensor, parsing the detected user movement data into segments indicative of potential activity, wherein each segment comprises event motion data occurring during a corresponding time interval, identifying at least one recognized activity from the parsed user movement data, generating feedback based on the at least one recognized activity, and outputting the generated feedback. | 06-19-2014 |
20140186805 | PORTION CONTROL AID AND METHOD OF MAKING AND USING SAME - A portion control aid and method of making and using the same includes a transparent base with portion-indicating markings. The portion indicating-markings form portion-indicating regions. The size of the portion indicating regions correspond with the size of a perimeter of a portion of food that is equal to a desired or recommended portion. When the food consists of pieces that can be formed in a pile or scoop, the markings are determined by the expected Angle of Repose of the pile or scoop. In use the transparent base is held directly above the portion of food with the portion indicating region generally aligned with the portion of food. If the entire portion of food visually appears to fit within the portion-indicating region, the portion of food contains no more than the desired or recommended portion. | 07-03-2014 |
20140193783 | METHOD OF PROVIDING MEAL PLAN USING REFRIGERATOR AND REFRIGERATOR USING THE SAME - Disclosed are a method for providing a meal plan using a refrigerator, and a refrigerator using the same. The method for providing a meal plan using a refrigerator comprises: storing information on food materials stored in a refrigerator; receiving personal information related to a user's health status; updating pre-stored personal information based on the received personal information; generating a reference meal plan based on the stored food material information, such that a plurality of replaceable dishes are included in the reference meal plan; providing a priority of the personal information based on input personal information and a user's selection; generating a meal plan by correcting the reference meal plan, such that dishes cooked with ingredients beneficial to personal information having a high priority are included in the reference meal plan; and providing a meal plan for a special day or a predetermined time period according to a user's selection, wherein at least part of dishes included in the meal plan includes one or more replaceable dishes. | 07-10-2014 |
20140199665 | FOOD SELECTION SYSTEM AND METHOD OF USING THE SAME - A food selection system which includes a housing have at least one storage compartment and a plurality of air vents and an aroma creation device to create an aroma stored within at least one storage compartment, wherein an exterior surface of the housing resembles a food item, and the plurality of air vents connect the at least one storage compartment to the exterior surface. | 07-17-2014 |
20140212850 | BODY WEIGHT MANAGEMENT DEVICE FOR MANAGING A MEASUREMENT SUBJECT'S BODY WEIGHT USING A TARGET - A body weight management device includes: a change obtainment unit for obtaining an intra-day body weight change value on a daily basis based body weight measurement values of a measurement subject measured on a daily basis; an achievement rate obtainment unit for comparing the intra-day body weight change value obtained by the change obtainment unit with an intra-day target weight loss value and obtaining, based on a result of the comparison, a target achievement rate indicating a percentage of total days in a predetermined period in which the intra-day body weight change value has reached the intra-day target weight loss value; and a target obtainment unit for obtaining, based on the target achievement rate obtained by the achievement rate obtainment unit, a new intra-day target weight loss value to serve as a target for future body weight measurement. | 07-31-2014 |
20140220516 | SYSTEM AND METHOD FOR FOOD ITEM SEARCH WITH NUTRITIONAL INSIGHT ANALYSIS USING BIG DATA INFRASTRUCTURE - A nutritional insight recommendation system using map-reduce software to calculate increasingly large user base and food items to provide real-time updates on nutritional guidelines. The system provides a universal system that use and share data among end users, nutritionists and dieticians, food service providers (such as restaurants) and manufacturers, and health providers and government entities. | 08-07-2014 |
20140234807 | WEIGHT MANAGEMENT METHOD - The invention is directed to a weight management method, designed to stabilise and optimise insulin levels. | 08-21-2014 |
20140242556 | DIET MANAGEMENT SYSTEM AND METHOD - The present invention relates to a diet management system and method, wherein individual information data about users going through diet management are received and users are classified by body morphology, and a user-specific customised solution is provided in accordance with user body morphology classification-based diet targets, lifestyle analysis results and condition diagnostic data, and the user's current circumstances are received and a customised solution is provided that has been changed to match therewith. The present invention makes it possible to provide, in timely fashion, a solution wherein systemic diet management is effected that matches the characteristics of each individual person who is dieting, and wherein changes are effected so as to reflect the current condition of the person who is dieting. | 08-28-2014 |
20140255882 | INTERACTIVE ENGINE TO PROVIDE PERSONAL RECOMMENDATIONS FOR NUTRITION, TO HELP THE GENERAL PUBLIC TO LIVE A BALANCED HEALTHIER LIFESTYLE - An algorithm and method to provide personal recommendations for nutrition based on preferences, habits, medical and activity profiles for users, and constraints. The algorithm can also be fed and takes into account real-time feedback from the user. The method allows creating a personal nutritional schedule based on a set of constraints, which are solved using an optimization algorithm to find the diet best fitting each user. The method also includes analyzing a single user by applying various statistical techniques, enabling the algorithm to infer the user's preferences and updating of the constraints, analyzing and clustering of the general user population based on statistical principles, giving the algorithm insightful information and allowing improved performance by means of “machine-learning,” and creating a list of recommended food items/recipes to help users live a balanced, healthier lifestyle. | 09-11-2014 |
20140255883 | SYSTEM AND METHOD FOR AUTOMATED MONITORING OF FOOD AND BEVERAGE INTAKE, DETERMINING ASSOCIATED NUTRITIONAL INFORMATION AND COMPARING WITH A PREDETERMINED DIETARY PLAN - A system for automated monitoring of food and beverage intake comprises a weighing assembly including a scale, a product identifier adapted to identify product IDs and a data transfer module in communication with the scale and product identifier. The data transfer module being adapted to receive product IDs associated with food and beverages use information including any change in weight of the food and beverage. The system also comprises a food and beverage inventory database, a food nutrient database, a dietary intake plan for a user of said system; a dietary intake recorder, and a user interface in communication with said dietary intake recorder. The dietary intake recorder is automatically updated with food and beverage use information identified by the weighing assembly. The user interface is also adapted to facilitate input of external food and beverage intake of a user to the dietary intake recorder. | 09-11-2014 |
20140255884 | INCREMENTALLY-SIZED STANDARD-SIZED EATING-WARE SYSTEM FOR WEIGHT MANAGEMENT - A diet management system, including a plurality of different-sized templates, each template having the same shape and defining a size of a food portion in accordance with a standardized eating system. Each template is collapsible for storage and/or transportation, and each template includes an indicia demarking the correspondence of the template with the standardized eating system. | 09-11-2014 |
20140272816 | MULTI-DAY MEAL PREPARATION INSTRUCTION GENERATION - A computing system accepts user selection and/or performs automatic selection of recipes. In various embodiments, the system produces shopping lists, task lists, pre-cooking-day preparation lists, labels for freezing, and the like so that preparation for several days' worth of meals can be accomplished by a given number of people in one cooking day of a given length, for example. The organization of preparation tasks is, in some embodiments, optimized for efficient use of preparation resources, such as ovens, mixers, and counter space. In certain embodiments, the system automatically converts ingredients between units in which they are typically purchased and units in which they are used in cooking. Various embodiments produce grocery shopping lists, chopping (ingredient preparation) lists, preparation instruction lists, freezing and serving instructions, freezer labels, and reminder messages. | 09-18-2014 |
20140272817 | SYSTEM AND METHOD FOR ACTIVE GUIDED ASSISTANCE - Disclosed here is a technology for providing active guided assistance in culinary execution to consumers in real-time. The guided assistance can take the form of a platform system implemented on an electronic device that provides recipes, recipe details (e.g., timing, techniques, cooking tools, ingredients, steps), and one or more guidance tools including any one of a meal plan, a shopping list, a nutrition tracker (or “health tracker”), a taste profile, or an allergen/medical filter. The guided assistance dynamically adapts its content in response to a user's understanding and progress with respect to each step in executing a recipe. The content includes integrated culinary information collected from various sources of information, including a system-generated database or third-party systems. | 09-18-2014 |
20140287384 | Method, system and apparatus for improved nutritional analysis - A system having an incorporated software program attempts to tailor a person's diet with the person's desired nutritional goal and their current food consumption. The system provides food exchange lists to assist a person making food choices from a category of food. | 09-25-2014 |
20140295382 | SYSTEM AND A METHOD FOR GENERATING A MEAL PLAN - There is provided a system ( | 10-02-2014 |
20140308629 | METHODS AND APPARATUS FOR MONITORING AND ENCOURAGING HEALTH AND FITNESS - Methods and apparatus are provided for monitoring and encouraging health and fitness. In accordance with a first aspect, an apparatus is provided that is adapted to assist in weight loss and exercise. The apparatus comprises a personal digital assistant (PDA) having computer program code adapted to assist in at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. The PDA also includes computer program code adapted to display historical data regarding at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. Numerous other embodiments are provided, as are methods, systems and computer program products. | 10-16-2014 |
20140315160 | INFORMATION PROCESSING DEVICE AND STORAGE MEDIUM - There is provided an information processing device including a detection unit configured to detect a plurality of pieces of food which are eating targets from an image obtained by imaging eating of a user, and a recommendation unit configured to recommend at least the food to be subsequently ingested in real time among the plurality of pieces of food so that the user ingests the plurality of pieces of food detected by the detection unit in an order satisfying a predetermined purpose. | 10-23-2014 |
20140315161 | INFORMATION PROCESSING APPARATUS AND STORAGE MEDIUM - There is provided an information processing apparatus including a determination unit configured to determine whether a user is consuming food and drink or whether food and drink is present in a periphery of the user, and a control unit configured to carry out control to output a control signal to an adding unit that adds a lighting effect to one of the food and drink present in a real space and picked-up images of the food and drink in accordance with a determination result of the determination unit. | 10-23-2014 |
20140315162 | SYSTEM AND METHODS FOR MONITORING FOOD CONSUMPTION - The invention provides a system for monitoring food consumption of a subject, comprising: a registration system configured to receive food data comprising nutrients and/or calories contained in one or more food item served to the subject; an intake detection system configured to detect consumption of said one or more food item, thereby generating real-time food consumption data; and a tracking and analysis system configured to receive food data from said registration system and consumption data from said intake detection system, and configured to utilize said food data and said consumption data to calculate a total amount of one or more nutrient and/or calories consumed by the subject. The invention further provides methods for monitoring food consumption of a subject. | 10-23-2014 |
20140322678 | PRESENTATION OF FOOD INFORMATION ON A PERSONAL AND SELECTIVE DYNAMIC BASIS AND ASSOCIATED SERVICES - A food media processing platform (FMPP) and a computer-implemented method, performed by a processor, are described for processing food nutrition information for presentation to a consumer. Original food nutrition information stored in a first database may be examined to determine key attributes of the original food nutrition information. The determined key attributes of the original food nutrition information may be contrasted with consumer provided information stored in a second database. Modified food nutrition information may be generated based on the contrasting. An algorithm is then performed that compares the key attributes of the modified food nutrition information to a predetermined criteria. The modified food nutrition information may then be presented to the consumer along with supplemental information on a condition that the predetermined criteria has been met. | 10-30-2014 |
20140329207 | CONSUMPTION REGULATION - There is disclosed an apparatus for regulation of user consumption. In an embodiment, the apparatus includes a processor, a memory component, an input/output component, a hydration schedule component, a meal schedule component, a consumption speed regulator, and a profile component. The meal schedule component includes one or more meal prompt generators configured to present one or more meal prompts at times relevant to consumption of meals. The consumption speed regulator includes a chewing pacer configured to present a perceivable pulse that repeats a pre-determined number of times. The profile component is configured to store information about the user and provide the information to at least the hydration schedule component and the meal schedule component for respective scheduling of hydration prompts and meal prompts. Other embodiments are also disclosed. | 11-06-2014 |
20140335481 | HEALTH MANAGEMENT SYSTEM, DEVICES, AND RELATED METHODS - An electronic device for managing a health plan comprises an electronic display and a processor configured to maintain a meal plan to be displayed on the electronic display. The meal plan has a plurality of meals as guidance for a user to consume during a day. The processor is further configured to switch a meal of the plurality of meals with a specific meal offered by a specific entity. The specific meal can have substantially the same nutritional characteristics as the meal being switched out. A computer-readable medium including instructions stored thereon, that when executed by a processor may cause the processor to manage a meal database. A related method for managing a health management system is disclosed that includes switching the meal from the meal plan with a specific meal from the one or more specific meals. | 11-13-2014 |
20140335482 | METHODS FOR PROVIDING A PERSONALIZED LIST OF DIETARY NUTRIENTS AND SUPPLEMENTS - The present invention provides methods for providing a personalized list of dietary nutraceuticals to an individual, wherein at least one of the nutraceuticals affects the bioavailability of at least one other of the nutraceuticals, the methods including adjusting the amount of the affected nutraceutical based on the influence of the affecting nutraceutical on the bioavailability thereof. The present invention further provides a computerized system including a database and a processor which includes modules configured for providing the list of nutraceuticals according to the invention. | 11-13-2014 |
20140349256 | Smart Watch and Human-to-Computer Interface for Monitoring Food Consumption - This invention is a device and system for monitoring a person's food consumption comprising: a wearable sensor that automatically collects data to detect probable eating events; a voluntary human-to-computer interface that is used by the person to enter food consumption data wherein the person is prompted to enter food consumption data when an eating event is detected by the wearable sensor; and a data analysis component that analyzes food consumption data to estimate the types and amounts of ingredients, nutrients, and/or calories that are consumed by the person. In an example, the wearable sensor can be part of a smart watch or smart bracelet. In an example, the voluntary human-to-computer interface can be part of a smart phone. The integrated operation of the wearable sensor and the voluntary human-to-computer interface disclosed in this invention offers accurate measurement of food consumption with low intrusion into the person's privacy. | 11-27-2014 |
20140349257 | Smart Watch and Food Utensil for Monitoring Food Consumption - This invention is a device and system for monitoring a person's food consumption comprising: a wearable sensor that automatically collects data to detect eating events; a smart food utensil, probe, or dish that collects data concerning the chemical composition of food which the person is prompted to use when an eating event is detected; and a data analysis component that analyzes chemical composition data to estimate the types and amounts of foods, ingredients, nutrients, and/or calories consumed by the person. In an example, the wearable sensor can be part of a smart watch or smart bracelet. In an example, the smart food utensil, probe, or dish can be a smart spoon with a chemical composition sensor. The integrated operation of the wearable sensor and the smart food utensil, probe, or dish disclosed in this invention offers accurate measurement of food consumption with low intrusion into the person's privacy. | 11-27-2014 |
20140363794 | Diabetic Patients Compliance and Outcomes by Publicizing that Increased Compliance Improves Blood Glucose Control and Outcomes - Improved outcomes of patients resulting from: continuous monitoring of blood glucose level, other metabolites, food consumption, and preferably, exertion level; and resulting from providing personalized education and other advice on insulin and drug administration, food consumption and timing, and exercise type and intensity, as well as reward test strips which entitle the patient to a discount, rebate or other benefit, are publicized to increase patient compliance with the recommended diet, exercise, and/or testing, drug administration, and improve patient clinical outcomes; or are publicized to recruit new patients into the system, and thereby improve the outcomes and overall health of an increasing proportion of the diabetic patient population. The improved blood glucose level control or other measurable parameters that follow from increased patient compliance and the use of reward test strips can also be publicized to improve patient compliance or recruit more patient into the system. | 12-11-2014 |
20140377724 | Device and Method for Detecting Eating Activities - Devices and methods for detecting an eating activity occurrence are provided. A device includes a sensor for monitoring movement of a portion of an arm of a subject, and a processor in communication with the sensor for collecting raw data associated with movement of the portion of the arm. The processor is configured to process the raw data and form processed data. The processed data includes a determination of whether an eating activity has occurred. A method includes sensing movement of a portion of an arm of a subject, and processing raw data associated with the movement of the portion of the arm of the subject to form processed data. The processed data includes a determination of whether an eating activity has occurred. | 12-25-2014 |
20140377725 | METHOD AND SYSTEM FOR NUTRITIONAL PROFILING UTILIZING A TRAINABLE DATABASE - The invention establishes a set of nutritional profiles in a data processing system, which are utilized to establish an optimal meal menu for a given time and location and with regard to a set of available ingredients. The invention includes a profiling routine where a set of characteristics of a particular individual is entered. The characteristics are aggregated with data saved for other patrons. When an individual with an established profile enters a networked eatery, they initiate a menu routine by entering their identification. The routine matches the information with the aggregated data to determine a patron match, which in turn is matched with the set of characteristics to determine an optimal menu plan. The optimal menu plan is matched with the set of available ingredients to produce a menu. Selected menu items are recorded to the patron's nutritional profile which can be visually represented in any of several formats. | 12-25-2014 |
20150017613 | INTEGRATED HEALTH MEASUREMENT AND FOOD SERVICE SYSTEM - An infrared imaging service combined with a food service business serves to educate consumers about healthy eating and health in general, and provides viral marketing aspects to grow the food service business and associated healthcare practices. Customers at the food service business may scan a QR code located at a table or food counter, schedule a thermographic image on their smartphone, use an image downloaded to their smartphone ad a ticket to have their thermographic image taken, and be automatically e-mailed their thermographic image when it is taken. | 01-15-2015 |
20150017614 | METHOD OF MANAGING FUEL INTAKE IN INDIVIDUALS TO ENHANCE ATHLETIC PERFORMANCE - A method for assisting individuals with managing their fuel consumption at different points throughout athletic training or competitions is provided, which includes collecting information about the individual participating in the athletic event in addition to information about the event itself, providing feedback to the individual based on this information, monitoring the individual's energy level at the moment of sweat and using this information to tailor a fueling plan for the individual. In one aspect, the individual may provide her information and access her customized fueling plan using a web-based browser or a mobile device application. | 01-15-2015 |
20150024349 | LIQUID CONSUMPTION TRACKING - Liquid consumption devices, systems, and methods of using the same are described herein. One method of using a liquid consumption device can comprise determining a hydration plan for a user based on parameters of the user using a computing system, receiving data from a liquid consumption device at the computing system over a period of time, aggregating the data received over the period of time to track liquid consumption of the user, and identifying the user is outside a threshold hydration level based on the aggregated data and the determined hydration plan. | 01-22-2015 |
20150037764 | Local Storage and Conditioning Systems For Nutritional Substances - Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances. | 02-05-2015 |
20150044643 | Nutrient Value Loss Tracking System and Method - A system and method include exploding a recipe via a computer system for a process to make an end food product into a set of hierarchical process steps, obtaining nutrient values for each input material to be used in making the end food product, obtaining loss profiles for input materials, the nutrient loss profiles including a process loss profile for steps in the process to make the end food product and a storage loss profile for storing intermediate food product resulting during the process, and performing a hierarchical based nutrient loss calculation using the nutrient values and loss profiles to quantify nutrients remaining in the end food product. | 02-12-2015 |
20150056579 | PORTION CONTROL DEVICE - An adjustable portion control device is disclosed. The portion control device can be comprised of a portion container with a circular interior, a circular rotating platform, and a measurement indicator located upon the portion container. The rotating platform is lowered within the portion control container to an adjustable target weight indicated by the measurement indicator for providing an appropriate amount of food for that target weight. | 02-26-2015 |
20150072320 | PC-O 40:1 AS A BIOMARKER FOR HEALTHY AGING - Using NMR/MS based metabonomics and targeted lipidomics approaches the inventors have explored the metabolic phenotypes of aging and longevity in a cohort compromising centenarians, elderly and young adults. The inventors have identified biomarkers for a reduced risk of developing ageing related chronic inflammatory disorders and propose a method of diagnosing a lifestyle that allows delaying and/or avoiding ageing related chronic inflammatory disorders using PC—O 40:1 as biomarker. | 03-12-2015 |
20150079551 | SYSTEM FOR PLANNING MEALS - Some embodiments of the invention provide a system which creates and delivers a meal plan to a user. The meal plan may be customized to suit the user, by drawing from recipes in the user's personal collection, and by enabling the user to specify goals relating to nutrition, budget, preparation time, etc. Once approved by the user, a meal plan may serve as a basis for a shopping list which includes items called for by recipes in the meal plan, and/or other items. The shopping list may form the basis for a delivery order submitted to a grocery provider, if the user so desires. As such, embodiments of the invention may enable the user to avoid expending the time and mental energy conventionally associated with planning meals and shopping for their ingredients. | 03-19-2015 |
20150093725 | DIET ADHERENCE SYSTEM - A system and method for providing dietary guidance is provided. The method includes receiving a selection of a health program for an individual, the health program including a dietary regimen, measuring the individual's caloric expenditure and change in body composition or body mass during the individual's participation in the health program, determining adherence to the health program based on the measured caloric expenditure or the measured change in body composition or body mass, identifying a modification to the health program, and informing the individual of the modification. The modification can include nutritional supplements, meals or recipes having a nutritional and/or caloric content tailored to assist the individual in meeting his or her health goals. The method can further include predicting an expected change in body composition or body mass based on the health program and based on the individual's gender, age, height, weight, and other factors. | 04-02-2015 |
20150099245 | METHOD FOR MONITORING AN ACTIVITY OF A COGNITIVELY IMPAIRED USER AND DEVICE THEREFORE - The method for monitoring an activity of a cognitively impaired user using a device having a body resting on a plurality of support areas and loadable by the cognitively impaired user, generally comprises the step of measuring a plurality of force values exerted by a weight of a load to corresponding ones of the support areas; the step of obtaining a state of an activity of the cognitively impaired user based on the measured values; and the step of generating a signal indicative of the state of the activity. The state of the activity typically can be a given step in a recipe to be cooked on a smart stove in order to assist a cognitively impaired person in the completion of a cooking activity. | 04-09-2015 |
20150099246 | Method And Apparatus For Identifying Dietary Choices - A method is provided for assigning a relative score number to foods. Assignment of a relative score number to foods allows consumers to select foods that will provide a desirable diet. Equations are provided which are effective to yield a predicted raw score based on measured characteristics. The predicted raw score statistically correlates to a raw score that would be determined by an actual panel. The predicted raw scores are further processed to provide a relative score number that can be easily tracked by a consumer. | 04-09-2015 |
20150104758 | System And Interface For Patient Discharge - A system for providing post-operative instructions to patients for discharge from a medical facility comprising a repository of instructions consisting of patient-anonymous data and a graphical user interface, the graphical user interface operative for selecting at least one instruction from the repository to assemble a tutorial. The system includes a memory for storing the tutorial, each tutorial associated with a particular user profile and a display, the display presenting the tutorial to the patient. The system further includes a questionnaire to assess patient comprehension of the tutorial, and a calendar module, the calendar module configured to schedule reminder notifications for communication to the patient. An analytics module is also provided, the analytics module configured to analyze patient questionnaire responses and determine optimal tutorial content. | 04-16-2015 |
20150104759 | METHOD AND SYSTEM FOR TAKING A SURVEY WITH IMPROVED ACCURACY AND EFFECTIVENESS - A computer-implemented method of generating questions for a survey is presented. The method entails receiving user input regarding a relevant characteristic in response to a first question, and using the user input and a default item to determine items to be included in the second question, wherein the items are associated with the relevant characteristic and are in a same item group as the default item. The items may be food, and the relevant characteristic may indicate the types of food that may be eaten or be avoided. Also presented is a computer-implemented method of changing a user's behavior. The method entails assigning a user to a team, and allowing the user to earn points for the team by making changes to one's diet and/or activities. | 04-16-2015 |
20150118656 | CREATING WORKOUT ROUTINE AND NUTRITIONAL CHOICES IN AN ONLINE ENVIRONMENT - A system for creating user-defined workout routine and one or more nutritional choices in an online environment is provided. The system may include a processor configured to receive, from a user, data associated with one or more user personal metrics, based on which the user may be provided with a plurality of workout video segments for selection. The system may then combine the user-selected workout video segments into a single customized workout video. The system may further compile one or more nutritional choices based on the one more user personal metrics. The nutritional choices may be associated with the user video selection and may include meals that meet a user nutritional goal. | 04-30-2015 |
20150118657 | CREATING A WORKOUT ROUTINE IN ONLINE AND MOBILE NETWORKING ENVIRONMENTS - Methods and systems for creating workout routines are provided. An example method includes dynamically receiving data associated with one or more user personal metrics. The method further includes providing a user with a plurality of workout video segments based on the data associated with user personal metrics. The method also includes receiving, from the user, a video selection. The video selection includes one or more workout video segments selected from the plurality of workout video segments. The method further includes determining that the user personal metrics differ from predetermined user personal metrics. Based on the determination, the workout video segments are dynamically customized to obtain one or more customized video segments. The method further includes dynamically overlaying the data associated with the personal metrics over the customized video segments. After overlaying the data, one or more output customized video segments are obtained and displayed to the user. | 04-30-2015 |
20150118658 | ADAPTIVE INTERFACE FOR CONTINUOUS MONITORING DEVICES - Systems and methods that continuously adapt aspects of a continuous monitoring device based on collected information to provide an individually tailored configuration are described. The adaptations may include adapting the user interface, the alerting, the motivational messages, the training, and the like. Such adaptation can allow a patient to more readily identify and understand the information provided by/via the device. | 04-30-2015 |
20150118659 | SYSTEMS AND METHODS FOR EVALUATING FOOD PRODUCTS IN A HEALTH-MANAGEMENT CONTEXT - Systems and methods for weight management. In an embodiment, nutritional information for a food product is acquired. The nutritional information may comprise at least a calorie value and a protein value. At least one index value may be computed for the food product based on the calorie value and the protein value. In addition, one or more weight management tools may be provided to a user based on the computed index value. | 04-30-2015 |
20150125832 | HEALTH MONITORING SYSTEM - Systems and methods provide automatic messaging to a client on behalf of a healthcare treatment professional by setting up one or more computer implemented agents, each specializing in a disease state, with rules to respond to a client condition; during run-time, receiving a communication from the client and in response selecting one or more computer implemented agents to respond to the communication; and automatically generating a response to be rendered on a client mobile device to encourage healthy behavior. | 05-07-2015 |
20150125833 | METHOD AND SYSTEM FOR TRACKING USER ACTIVITIES RESPECTIVE OF A RECIPE AND MULTIMEDIA SEGMENTS CAPTURED BY A USER DEVICE - A system and method for identification of a deviation from an expected activities sequence are provided. The method includes receiving at least one recipe as an input from a user device; generating, by a signature generator system, a sequence of expected signatures respective of the at least one recipe; receiving a sequence of multimedia segments from the user device; generating, by a signature generator system, at least one signature for each multimedia segment of the sequence of multimedia segments; matching each of the at least one signature to at least a portion of the expected sequence of signatures; and providing a notification to the user device upon identification of a deviation from an expected match. | 05-07-2015 |
20150132721 | EXERCISE AND DIET PROGRAM - A method of individualized weight management for a subject includes obtaining a biological sample from the subject; detecting the presence or absence of polymorphisms associated with at least seven genes comprising fatty acid-binding protein 2 (FABP2), peroxisome proliferator-activated receptor gamma (PPARG), beta-2-adrenergic receptor (ADRB2), beta-3-adrenergic receptor (ADRB3), angiotensin-converting enzyme (ACE), alpha-actinin-3 (ACTN3), and proton-linked monocarboxylate transporter (MCT1) in the biological sample to obtain genotype pattern data for the subject; wherein the polymorphisms are indicative of at least one nutritional trait and at least one fitness trait and preparing a nutritional and fitness program based on the subject's genotype pattern data; wherein the fitness program comprises sequences of resistance, cardio, and excess post-exercise oxygen consumption (EPOC) training routines. | 05-14-2015 |
20150132722 | DIET AND CALORIES MEASUREMENTS AND CONTROL - The present invention depicts systems and methods for utilizing sensors and other means that are able to track a User, and grasp his pattern of food intake (e.g., the volume, Calories, content, and other attributes of food entities), Calories outtake, and online network capabilities for tracking the balance of User Calories and other nutritional attributes. | 05-14-2015 |
20150132723 | FLOW RATE TIMING APPARATUS - A flow rate timing apparatus including a chute, planar surface, or tube with a first portion and a second portion enabling a flowable substance to flow between the first portion and the second portion. A first liquid detector located proximate the first portion for detecting when a flowable substance passes by the first liquid sensor, and a second liquid sensor located proximate the second portion for detecting when a flowable substance passes by the second liquid sensor. A timing circuit is connected to the first liquid sensor and the second liquid sensor, wherein the timing circuit determines amount of time for a flowable substance to flow between the first liquid sensor and the second liquid sensor. | 05-14-2015 |
20150132724 | METHODS AND SYSTEMS FOR WEIGHT CONTROL BY UTILIZING VISUAL TRACKING OF LIVING FACTOR(S) - A non-therapeutic method for assisting a person to control weight of the person that includes receiving, by a programmed computer system, input data, calculating, in real-time, by the programmed computer system, at least one actual RCV(t) value over a period of time based, at least in part, on the food data of the input data and stored food data; calculating, in real-time, by the programmed computer system, at least one potential RCV(t) value over a period of time; displaying, in real-time, by the programmed computer system, at least one first graphical indicator representative of the at least one actual RCV(t) value over the period of time; and displaying, in real-time, by the programmed computer system, at least one second graphical indicator representative of the at least one potential RCV(t) value over the period of time. | 05-14-2015 |
20150132725 | DISH INFORMATION PROVIDING METHOD AND SYSTEM - A dish information providing method comprising: performing obtaining the dish information items regarding dishes for the predetermined number of days that are recommended to a user from a dish information database in which the dish information items are stored; providing the user with the obtained dish information items; accepting, from the user, selection of one or more dish information items from among the dish information items provided to the user; performing, in a case where a dish information item among the dish information items provided to the user has not been selected by the user, obtaining an alternative dish information item that is recommended to the user in place of the not-selected dish information item from the dish information database in accordance with a condition determined from the one or more selected dish information items; and providing the user with the obtained alternative dish information item. | 05-14-2015 |
20150140523 | Computer Implemented System and Method for Determining, Managing and Optimizing Calorie Intake of a User - A system and method for determining, managing and optimizing calorie intake of a user have been disclosed. The system determines the calorie intake of a user based on basal metabolic rate and body mass index of the user and accordingly generates a customized menu for the user. The customized menu generated for the user includes food items having appropriate calories which help the user in maintaining good health. The system also enables the user to specify a calorie requirement and subsequently generates a food menu comprising food items having a calorie value specified by the user. | 05-21-2015 |
20150140524 | ADAPTIVE HAND TO MOUTH MOVEMENT DETECTION DEVICE - A hand to mouth bite counting device is provided that may be worn on a hand, wrist or arm of a user to silently and continuously count the number of bites of food taken by the user. The bite counting device may include a sensing device that collects data corresponding to a sensed movement, and a processor that implements an algorithm to process the collected data and determine whether data collected within a given interval of time corresponds to a bite of food taken by the user. The processor derives a set of attributes from the data collected within the given interval of time to define the sensed movement. The device also provides feedback, goal setting functionality, and long-term statistics to serve as a dietary aid. | 05-21-2015 |
20150289689 | SYSTEM FOR SELECTING FOOD TYPES - A system for assisting a user in selecting food types for a balanced meal is disclosed. The system comprises a plate having a plurality of food type segments. Each of the food type segments is associated with a particular one of the food types. | 10-15-2015 |
20150294574 | SYSTEM FOR MONITORING AND PRESENTING HEALTH, WELLNESS AND FITNESS TREND DATA HAVING USER SELECTABLE PARAMETERS WITH MODELING CAPABILITY - A nutrition and activity management system is disclosed that monitors energy expenditure of an individual through the use of a body-mounted sensing apparatus. The apparatus is particularly adapted for continuous wear. The system is also adaptable or applicable to measuring a number of other physiological parameters and reporting the same and derivations of such parameters. A weight management embodiment is directed to achieving an optimum or preselected energy balance between calories consumed and energy expended by the user. An adaptable computerized nutritional tracking system is utilized to obtain data regarding food consumed, Relevant and predictive feedback is provided to the user regarding the mutual effect of the user's energy expenditure, food consumption and other measured or derived or manually input physiological contextual parameters upon progress toward said goal. | 10-15-2015 |
20150294593 | Meal Planning Tool - The invention provides a tool for communication of a meal plan devised by a health coach for an individual or group of individuals. The meal plan is designed to meet specific dietary objectives. Each meal includes food items; where possible, a list of substitute equivalent food items is available from which the individual may choose and still remain within the specific dietary objectives. The tool may include restaurant food items as well and, preferably includes means to record food consumed and means for messaging between health coach and group members. | 10-15-2015 |
20150294594 | SYSTEM FOR MONITORING AND PRESENTING HEALTH, WELLNESS, NUTRITION AND FITNESS DATA WITH FEEDBACK AND COACHING ENGINE - A nutrition and activity management system is disclosed that monitors energy expenditure of an individual through the use of a body-mounted sensing apparatus. The apparatus is particularly adapted for continuous wear. The system is also adaptable or applicable to measuring a number of other physiological parameters and reporting the same and derivations of such parameters. A weight management embodiment is directed to achieving an optimum or preselected energy balance between calories consumed and energy expended by the user. An adaptable computerized nutritional tracking system is utilized to obtain data regarding food consumed, Relevant and predictive feedback is provided to the user regarding the mutual effect of the user's energy expenditure, food consumption and other measured or derived or manually input physiological contextual parameters upon progress toward said goal. | 10-15-2015 |
20150294595 | METHOD FOR PROVIDING WELLNESS-RELATED COMMUNICATIONS TO A USER - A method for providing wellness-related communications to a user including: at a computing system, processing a record of activity events performed by the user over a period of time with a communication engine to generate a first communication for the user, the communication engine supported within a native wellness platform application executing on a computing device affiliated with the user; displaying the first communication within a textual conversation feed within the native wellness platform application; receiving a first response to the first communication from the user through the textual conversation feed; generating a second communication upon processing the first response at the computing system; and displaying the second communication within the textual conversation feed, wherein the first and the second communications promote wellness of the user. | 10-15-2015 |
20150302762 | INTERACTIVE CULINARY GAME APPLICATIONS - A culinary application enables consumers, such as a parent and a child, to engage in discovering cooking recipes in a fun interactive way while also learning about various topics, including math, science, geography and social responsibility. The culinary application can be focused towards children of various age groups. Consumers engage with the culinary game application in an interactive way to search for recipes based on various user preferences such as a favorite ingredient, a diet, a cooking duration, an ethnic group, a particular country, etc. The culinary application can also present trivia related to a recipe, such as benefits of a particular ingredient in the recipe, information about a country where a dish is popular, math involved in measurements of ingredients, etc. The culinary application can generate separate sets of instructions for a parent and child. | 10-22-2015 |
20150317913 | Optimizing Messages Sent to Diabetic Patients in an Interactive Reporting and Messaging System - Disclosed is a system of education, monitoring and advising on glucose testing, diet, exercise and drug administration using a device which is carried by the patient and which is capable of: blood glucose testing, displaying messages advising the patient to initiate blood glucose testing, and of recording the results of the test; of displaying advice or further queries based on analysis of the results, and displaying messages relating to advice, education and/or or further queries based on the analysis. The messages are optimized based on their effectiveness in bringing about a favorable response in the patient's blood glucose level or based on other clinical endpoints. | 11-05-2015 |
20150325142 | Calorie Balance System - A calorie balance system is designed for consumers who are interested in having a proper and adequate diet while monitoring daily activities. Disclosed embodiments enable consumers to be continuously aware of their caloric intake and to compare their caloric intake with current calories expended. Calories burned or expended may be measured by fitness tracking devices. Enabled utensils such as cups, spoons and forks are equipped with means of wireless communication, an accelerometer, a three axis slope meter sensor, a microcontroller, a scale, an analogue to digital converter and a microcontroller. Enabled utensils measure the weight of food consumed are report to the consumer's personal electronic device. The system is further enabled by consumers talking to an enabled utensil to report the type of food being consumed. The reported food weight is mapped to the type of food consumed and relevant food data is displayed. | 11-12-2015 |
20150325143 | Micro-Coaching for Healthy Habits - A platform and application provide for micro-coaching on healthy eating and lifestyle. Clients log meals using a mobile application by taking a picture of the meal and/or optionally describing the meal using text. Clients may also log workouts, exercise, and activity details. The client's coach can view the logs in the client's activity log and add a comment. The coach's comment on a logged meal may be displayed in association with the meal in the client's activity log. Optionally, the client can reply to the coach's comment, and the reply is displayed in the same meal message thread. Accordingly, the platform and application enable the client to conveniently log meals, exercise, and activity data and obtain feedback from a coach on a meal or exercise log. | 11-12-2015 |
20150339949 | HEALTH AND FITNESS TRACKER MODULE SOFTWARE PLATFORM - Disclosed is a system, method, and non-transitory computer readable storage medium to view, analyze, and manipulate a patient's food consumption characteristics, activity characteristics, etc. and communicate with the patient regarding these characteristics. A health and fitness tracker module executed by a processor from a health and fitness tracker application (executing on a client device) repeatedly receives data associated with a user of the fitness tracker application. An individual uses the fitness tracker module to manipulate the data to generate fitness tracker module data, the fitness tracker module data comprising an overview, behavioral statistics, and comparative statistics. The individual graphs a portion of the fitness tracker module data into one or more graphical representations of a portion of data of the fitness tracker application. | 11-26-2015 |
20150351685 | PERSONAL WEIGHT MANAGEMENT METHOD - An electronic device and method for personal weight management are disclosed, in which a time measuring device is used to measure abstinence periods between consecutive times that a person consumes food and/or beverages containing chemical energy and these intervals are incorporated into the weight management. In order to enable a method that is as simple as possible, but is nevertheless effective and individually tailored to the person, it is proposed that a time value, which depends on the lipid metabolism—in particular on the lipolysis—that is present during the abstinence period, be subtracted from the respective measured abstinence periods and that the results calculated from this be incorporated into the weight management. | 12-10-2015 |
20150356886 | CUSTOMIZED APPARATUS AND METHOD FOR MANAGING AN AMOUNT OF MEAL OR WORKOUT - Provided herein is a customized apparatus and method for managing a meal amount or workout amount of an individual using information communication technology, the apparatus including receiving an input of a subjective meal amount from a user, computing an objective meal amount corresponding to the subjective meal amount, computing an objective workout amount corresponding to the objective meal amount with reference to a managing scenario, and computing a subjective workout amount corresponding to the objective workout amount. | 12-10-2015 |
20150364057 | SYSTEMS AND METHODS FOR WELLNESS, HEALTH, AND LIFESTYLE PLANNING, TRACKING, AND MAINTENANCE - Systems and methods for wellness, health, and lifestyle planning, tracking, and maintenance are provided. In general, the systems and methods described herein can allow a person to manage his/her wellness, health, and lifestyle using a convenient system that can help the person plan strategies for improving and/or maintaining his/her wellness, health, and lifestyle and/or that can help the person track his/her compliance with the strategies. In an exemplary embodiment, the system can be configured to provide recommendations of activities to the person that can positively affect the person's wellness, health, and lifestyle. The recommendations can be tailored to each individual user of the system such that different people can receive different recommendations. | 12-17-2015 |
20150371553 | SYSTEM AND METHOD FOR PERSONALIZED NUTRITION - A system including a web-based application that creates a personalized diet and then communicates with a client (for example, by mobile phone) application to provide eating options, including telling a user what menu items will fit with his personalized diet at particular restaurants is disclosed. The system may also be queried if the user indicates he does not like the initial restaurant menu items. A method for providing personalized nutrition information is also disclosed. | 12-24-2015 |
20150371554 | METHOD AND SYSTEM OF ENCOURAGING NUTRITIOUS EATING - An interactive and motivational game is disclosed to inspire children to eat well. The method and system are implemented through an application comprising an interactive story of an animated character who also eats photographed real-world food items in real-time along with the user. The user is encouraged to model the character's good eating and is awarded for joining along. | 12-24-2015 |
20150379892 | INFORMATION PROCESSING DEVICE AND STORAGE MEDIUM - There is provided an information processing apparatus including circuitry configured to obtain a captured image of food, transmit the captured image of food, receive, from a data providing device, at least one indication of at least one ingredient included within the food of the captured image, and initiate a displaying of the at least one indication to a user, in association with the food of the captured image. | 12-31-2015 |
20160005327 | SYSTEMS, ARTICLES AND METHODS RELATED TO PROVIDING CUSTOMIZED COOKING INSTRUCTION - Systems, methods, and articles to provide customized cooking instructions to users via a communications device. The user is provided with audio/visual prompts depicting one or more ending characteristics of a food product, such as texture or doneness. The user provides a selection of the one or more ending characteristics according to the user's preferences. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics for the food product. The one or more determined output food preparation parameters are provided to a communication device of the user so that the user may cook the food product according to the output food preparation parameters. | 01-07-2016 |
20160005329 | INFORMATION PROCESSING DEVICE AND STORAGE MEDIUM - There is provided an information processing device including: an estimation unit configured to estimate a used quantity of at least one of an ingredient to be cooked and a seasoning used in cooking, on the basis of a signal detected by a sensor; an index computation unit configured to compute a prescribed cooking index according to the estimated result by the estimation unit; and a notification control unit configured to perform control to issue a notification of the cooking index computed by the index computation unit. | 01-07-2016 |
20160027328 | HEALTH MONITORING SYSTEMS AND METHODS - In one embodiment, a method of providing a health coaching message to a user of a portable electronic coaching system includes receiving first data corresponding to a nutritional consumption of the user from the portable electronic coaching system of the user, receiving second data corresponding to a nutritional expenditure of the user from the portable electronic coaching system of the user, calculating, via a processor of the portable electronic coaching system, a nutritional value based on the first and second data, and receiving an electronic coaching message based on a comparison of the nutritional value to a predetermined value. | 01-28-2016 |
20160027329 | WEARABLE FOOD NUTRITION FEEDBACK SYSTEM - A see-through, head mounted display and sensing devices cooperating to provide feedback on food items detected in the device field of view. Feedback can include warnings based on personal wearer needs, general nutrition information, food consumption tracking and social interactions. The system includes one or more processing devices in communication with display and the sensors which identify food items proximate to the apparatus, determine feedback information relevant to a wearer of the apparatus; and render feedback information in the display. | 01-28-2016 |
20160027330 | FOOD MANAGEMENT SERVICES - A computer-implemented method includes identifying recipes and receiving a grade selection, from each user of a food management system, for each of the recipes. An average grade for the recipes is calculated based on the grade selection received from each of the users. One of the users is identified from whom a grade selection was received that is greater than the average grade. The grade selection received from the identified user is correlated with the grades received from the other users. At least one of the other users whose grades most closely correlate with the grade given to the group of recipes by the identified user is identified. One or more recipes are provided to the identified one of the users that the identified one of the users has not graded based on grades given to the recommended recipe by the identified at least one of the other users. | 01-28-2016 |
20160035248 | Providing Food-Portion Recommendations to Facilitate Dieting - The system provides dietary and nutritional information, such as portion-size recommendations, portion-selection guidance, and portion-selection feedback includes various components. For instance, a request for dietary and nutritional information of a food item is received and an image is obtained that depicts the food item. A recommended portion size is determined based on various factors, such as food caloric value and a user profile. Based on the recommended portion size, a visual indicia or graphic is created that overlays the image when the image is displayed on a client device (e.g., smart phone, tablet, laptop, desktop, and the like) and that visual indicates how much of the food item in the image is recommended to be consumed. Other information can also be provided, such as alternative-food recommendations, interactive avatar feedback, and feedback as to how a portion selection compares to a group of users. | 02-04-2016 |
20160042660 | Process for Converting Actual Fitness Data into Nutritional Advice - A method of ingesting and converging fitness data from one or multiple fitness activity trackers and providing personalized nutrition and supplemental recommendations, executed by a mobile device. The method comprises searching for one or more tracking devices, connecting to the tracking devices, and ingesting data from the tracking devices. The mobile device displays fitness questions based on the ingested data. The ingested data is processed to generate nutritional recommendations for the user, which are displayed on the mobile device. | 02-11-2016 |
20160049091 | Automated Creation and Maintenance of Nutritional Regimen for Obesity Patients After Surgical Procedures - The present invention is comprised of an interactive outpatient internet based network for providing automated outpatient medical follow up and support services. The present invention is further comprised of automated interactive customized modules to provide medical personnel with daily reports on outpatient treatment progress and condition. The present invention is further comprised of modules that create a cost effective interactive connection between an outpatient and medical staff where distance and lack of contact can place an outpatient at greater risk of relapse and prevent medical personnel from performing desired follow up services. | 02-18-2016 |
20160049092 | MANAGING BODY COMPOSITION - Among other things, at least two different independent providers of body composition management services are enabled to have online access through respective graphical user interfaces to body composition information and plans that are associated with respective clients of the providers and that are stored on the server. The graphical user interfaces are different for different independent providers. At least some of the information and plans associated with the clients of the different independent providers are stored in a common format in a common database maintained by the server. | 02-18-2016 |
20160049093 | METHODS AND APPARATUS FOR MONITORING AND ENCOURAGING HEALTH AND FITNESS - Methods and apparatus are provided for monitoring and encouraging health and fitness. In accordance with a first aspect, an apparatus is provided that is adapted to assist in weight loss and exercise. The apparatus comprises a personal digital assistant (PDA) having computer program code adapted to assist in at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. The PDA also includes computer program code adapted to display historical data regarding at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. Numerous other embodiments are provided, as are methods, systems and computer program products. | 02-18-2016 |
20160051189 | METHOD AND APPARATUS FOR PROCESSING FOOD INFORMATION - Provided are a method and apparatus for processing food information. The method may include detecting, by a sensor, food information of food consumed by a subject from blood of the subject in a non-invasive manner; and determining, by a processor, a digestive capacity of the subject based on the detected food information. | 02-25-2016 |
20160055762 | METHODS FOR REPRESENTING NUTRITIONAL INFORMATION OF A FOOD PRODUCT TO GROCERY SHOPPERS - A method for representing nutritional information of a food product to grocery shoppers may use a product sign for display in the proximity of food items at the grocery store that associates the printed information with the food product by use of pictures and the name of the food product. Figures also relates the nutritional benefits or efficacy of consuming the food product and its components to the consumer age, physical condition and/or gender, in words, symbols or characterizations of people and color coding background of the media. It also relates the beneficial components of the food product without the need for reading the small print on product labels and thus, saves shopping time. The methods aid grocery shoppers to easily acquire and understand the efficacy and component information of the food product on the grocery store shelf. | 02-25-2016 |
20160063888 | Nutrition-Pedometer - A system for determining the health and wellness of an individual user, the said system comprising a measuring device configured to measure and calculate (a) nutritional value of food items consumed, and (b) certain physical activities of the user, wherein the measuring device calculates and displays the weight gain or weight loss. | 03-03-2016 |
20160071423 | SYSTEMS AND METHOD FOR MONITORING AN INDIVIDUAL'S COMPLIANCE WITH A WEIGHT LOSS PLAN - A computer-implemented method, and related system, for monitoring the wellbeing of an individual by providing eyewear that includes at least one sensor for monitoring the motion of the user. In various embodiments, the system receives data generated by the at least one sensor, uses the data to determine the user's movements using the received data, and compares the user's movements to previously established movement patterns of the user. If the system detects one or more inconsistencies between the user's current movements as compared to the previously established movement patterns of the user, the system may notify the user or a third party of the detected one or more inconsistencies. The system may similarly monitor a user's compliance with a medical regime and notify the user or a third party of the user's compliance with the regime. | 03-10-2016 |
20160071431 | FOOD DESCRIPTION PROCESSING METHODS AND APPARATUSES - Disclosed embodiments include apparatuses, methods and storage media associated with standardization or normalization of a food description. In embodiments, an apparatus may include one or more processors and a food data pre-processing engine. The food data processing engine may, when operated by the one or more processors, cause the apparatus to receive a description of a food item, process the description to generate a standardized or normalized description for the food item, and store the standardized or normalized description in a food record in a food data storage arrangement of a fitness management system. Other embodiments may be described and claimed. | 03-10-2016 |
20160071432 | HEALTH AND WELLNESS MANAGEMENT METHODS AND SYSTEMS USEFUL FOR THE PRACTICE THEREOF - In accordance with the present invention, there are provided health and wellness management methods which generate an action plan set of recommendations by taking into account a wide variety of inputs, including subject-specific information and globally applicable information. Also provided herewith are systems for the practice of the above-described methods. | 03-10-2016 |
20160074707 | SYSTEMS AND METHODS FOR ACHIEVING AND MAINTAINING BEHAVIORAL FITNESS - Systems and methods for adhering to a behavioral fitness routine are provided. In one embodiment, a method comprises receiving, from a user, a health balance goal for the user; receiving, from a coach, approval of the health balance goal; automatically generating a meal plan, a workout plan, and a mindfulness plan based on the health balance goal; receiving data indicating one or more user activities related to one or more of the meal plan, the workout plan, and the mindfulness plan; and automatically generating a user interface for display, the user interface visually depicting user progress towards meeting the health balance goal, the user progress based on the one or more user activities. In this way, a user's physical readiness for any situation and mental resilience within any situation may be increased. | 03-17-2016 |
20160078782 | Glucose Ketone Index for MetabolicTherapy - The ratio of blood glucose to blood ketones as a single Glucose Ketone Index value is tracked to manage metabolic treatment. This ratio identifies a metabolic state of health and has potential use for monitoring the progression of a metabolic or inflammatory disease or indication for all types of cancer, neurological disorders, and chronic inflammatory diseases. The tracking can be performed by a device or kit, such as a Glucose Ketone Index Calculator. | 03-17-2016 |
20160086509 | System and Method to Assist a User In Achieving a Goal - A system and method to facilitate lifestyle changes by providing support, motivation, progress/tracking, information, analysis. Exemplary embodiments include targeted suggestions for changes based on the individual's actual activity to increase the likelihood of a successful adoption. Exemplary embodiments may also include convenient mechanisms for entering information into the system for assessing and tracking the user's performance. | 03-24-2016 |
20160086511 | ELECTRONIC APPARATUS - To provide an electronic apparatus capable of performing determination processing for a calorie amount by a meal through easy input operation by performing discrimination processing for a mealtime based on time information received from a clocking unit. | 03-24-2016 |
20160092653 | NUTRITIONAL INTAKE VIEWER (NutriWeb) - A nutritional intake viewing apparatus monitors patient nutrient intake. One or more processors receives nutrient input information, generates one or more multi-axis web diagrams on the display, and graphs calculated nutrient amounts onto a corresponding one of the axes. Each multi-web diagram includes a plurality of axes diverging from a single common point of intersection, calculated nutrient amounts displayed on the axes, and connecting lines that connect the calculated nutrient amounts on the axes to form a polygon of the calculated nutrient amounts. | 03-31-2016 |
20160098942 | Method for Generating Low-Waste Personalized Meal Plans within a Budget - Disclosed is a method for generating a meal plan including receiving a plurality of user profiles, receiving a cuisine selection, receiving a budget selection, displaying a meal plan in accordance with the cuisine selection and the budget selection, the meal plan including a plurality of meals wherein at least one of the plurality of meals is scaled in accordance with the plurality of user profiles, displaying a first cost associated with the meal plan, displaying a shopping list in accordance with the meal plan, the shopping list including a plurality of ingredients associated with the plurality of meals. | 04-07-2016 |
20160117950 | INCREMENTALLY-SIZED STANDARD-SIZED EATING-WARE SYSTEM FOR WEIGHT MANAGEMENT - An incrementally-sized Standard-Sized eating-ware system and process comprise a plurality of formulas to establish and assign Standard Sizes to eating-ware. The Standard Sizes are based on a series of incrementally-sized flat surfaces, and the flat surfaces establish the basis for total volumetric capacity equivalents. The total volumetric capacity equivalents comprise volume inside the eating-ware and directly above the eating-ware. The Standard Sizes are used as a guide to control amount and rate of food consumed. The incrementally-sized Standard-sized eating-ware system and process provide a plurality of incrementally-sized Standard-Sized eating-ware components having successively decreasing Standard Sizes appointed to be utilized in a graduated manner over a period of time and deployed during intervals to provide gradual and unnoticeable food adjustment. The system and process enable the user to modify his/her eating habits for effective weight management while minimizing the perception of change and thereby the emotional impact and/or feelings of deprivation. Numerical and letter representations of Standard Size and Calorie Density Mark are used to guide the user in selecting eating-ware components in order to maintain, prevent, increase and/or decrease weight. | 04-28-2016 |
20160117951 | APPARATUS AND METHODS FOR CORRECTIVE GUIDANCE OF EATING BEHAVIOR AFTER WEIGHT LOSS SURGERY - Apparatuses and methods for corrective guidance of eating behavior of a patient equipped with a gastric restriction device. The apparatus provides continuous monitoring or one or more parameters related to food passing through the gastric restriction device. Each monitored parameter is processed to provide a visual indication of the current eating behavior. The visual indication is used as input to the patient or a caregiver to modify the eating behavior. In some embodiments, the apparatus includes an emergency relief mechanism that automatically relieves excess pressure developing in the gastric restriction device. In some embodiments, the apparatus is enabled to deliver an appetite suppressant to modify the eating behavior. | 04-28-2016 |
20160117952 | MODIFYING A PERSON'S EATING AND ACTIVITY HABITS - A system for managing the food intake of a person comprises means for collecting information about food consumed by the subject, and means for providing feedback to the subject regarding the food consumed. It further comprises a sensor | 04-28-2016 |
20160133140 | USING GROCERY STORE POINT-OF-SALE DATA TO CORRELATE CONSUMER PURCHASE HABITS TO NUTRITION TARGETS - A method, system, and computer program product for wellness program management. Embodiments commence upon identifying a person as a wellness program participant and associating the person with a repository of grocer POS data using a personal identifier that is used to access the grocer POS data that comprises at least some food items purchased in a particular shopping trip. A set of consumer purchase records are retrieved from the POS data, then at least one aspect of a wellness profile pertaining to the wellness program participant is retrieved from wellness program data. The consumer purchase records can be analyzed to determine a nutrition value that is associated with at least one aspect of the wellness program participant's wellness profile. An alert is sent to the wellness program participant when certain events occur or when wellness profile thresholds are met. | 05-12-2016 |
20160140869 | FOOD INTAKE CONTROLLING DEVICES AND METHODS - Technologies are generally described for controlling food intake. Example devices/systems described herein may include an image sensor, a dietary information identifier, a dietary management unit, and an image display unit. The image sensor may capture an image of a dish or a menu. The dietary information identifier may identify the dish or menu from the image and provide meal dietary information based on the identified dish or menu. The dietary management unit may store personal dietary information and determine combined dietary information based on the personal dietary information and the meal dietary information. The image display unit may process the captured image based on the combined dietary information in such a manner that a part of the captured image is hidden on an image display unit or a part of color or text information of the captured image is changed on the image display unit. | 05-19-2016 |
20160148535 | Tracking Nutritional Information about Consumed Food - A system for tracking nutritional information about consumed food includes a processor and memory. The memory includes programmed instructions executable by the processor to receive a first input from a first sensor indicating a swallowing and/or chewing activity, receive a second input from a second sensor indicating a physiological response of the user, and generate a nutritional value consumed at least in part based on the first input and the second input. | 05-26-2016 |
20160148536 | Tracking Nutritional Information about Consumed Food with a Wearable Device - A wearable device having a camera oriented in a field of view of a user when the wearable device is worn by the user. The camera is in communication with a processor and memory. The memory has programmed instructions executable by the processor to detect food within the field of view, identify a type of food within a user's field of view, and generate a calorie value in the food. | 05-26-2016 |
20160148537 | PROCESSES AND SYSTEMS FOR ACHIEVING AND ASSISTING IN IMPROVED NUTRITION BASED ON FOOD ENERGY DATA AND RELATIVE HEALTHFULNESS DATA - 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. | 05-26-2016 |
20160154581 | DEVICES, METHODS AND SYSTEMS FOR ASSESSMENT AND RECORDATION OF REACTIONS TO STIMULI | 06-02-2016 |
20160155347 | DEVICES, SYSTEMS AND METHODS OF ASSESSING THE FOUNDATIONS FOR THE HEALTHY DEVELOPMENT OF AN INFANT OR A YOUNG CHILD | 06-02-2016 |
20160155356 | Interactive Nutrition Game and Methods of Use | 06-02-2016 |
20160166195 | Energy and Food Consumption Tracking for Weight and Blood Glucose Control | 06-16-2016 |
20160171728 | METHODS AND SYSTEMS FOR COMMUNICATING A SENSATION | 06-16-2016 |
20160171905 | MOBILE COMPUTING WEIGHT, DIET, NUTRITION, AND EXERCISE MANAGEMENT SYSTEM WITH ENHANCED FEEDBACK AND GOAL ACHIEVING FUNCTIONALITY | 06-16-2016 |
20160180739 | LOCAL STORAGE AND CONDITIONING SYSTEM FOR NUTRITIONAL SUBSTANCES | 06-23-2016 |
20160192875 | METHODS AND APPARATUS FOR MONITORING AND ENCOURAGING HEALTH AND FITNESS | 07-07-2016 |
20160196766 | WEIGHT MANAGEMENT METHOD | 07-07-2016 |
20160253921 | CREATING WORKOUT ROUTINE AND NUTRITIONAL CHOICES IN AN ONLINE ENVIRONMENT | 09-01-2016 |
20160253922 | Systems and Methods of Food Management | 09-01-2016 |
20160379520 | NUTRIENT DENSITY DETERMINATIONS TO SELECT HEALTH PROMOTING CONSUMABLES AND TO PREDICT CONSUMABLE RECOMMENDATIONS - Various embodiments relate generally to electrical and electronic hardware, computer software, wired and wireless network communications, and wearable computing and audio devices for monitoring and managing health and wellness. More specifically, disclosed are methods, interfaces, and computer-readable media to generate predictive consumable recommendations and indicators to determine nutrient density of health-promoting nutrients in consumables, such as food, drink, supplements, and the like. In one or more embodiments, a flow includes identifying nutritional content of one or more consumables, selecting a first element of the one or more consumables, identifying the first element as a first nutrient, and identifying a second element of the one or more consumables. Further, the flow includes characterizing an association between the first nutrient and the second element, and determining an indicator indicative of a nutrient density of at least the first element included in the one or more consumables. In one example, the indicator includes a food score. | 12-29-2016 |
20160379521 | CALORIE OPTIMIZATION RESPIRATORY EXCHANGE (CORE) METABOLIC PROFILE SYSTEM AND METHOD - The disclosed embodiments include a calorie optimization respiratory exchange metabolic system comprising a computer-readable storage media having stored thereon computer-executable instructions; a processor for executing the computer-executable instructions, wherein the computer-executable instructions include instructions for receiving user profile data of a user, wherein the user profile data includes age, height, weight, diet, and fitness information; determining five metabolic points versus heart rate; generating an individualized metabolic profile for the user based on the five metabolic points; determining for the user an individualized nutritional guideline from the metabolic profile, wherein the individualized nutritional guideline is determined by percent fat, percent protein and percent carbohydrate to optimize fat metabolism for weight loss, maintenance, and endurance exercise enhancement; and determining an individualized exercise heart rate profile as a percentage of maximum heart rate from the metabolic profile. | 12-29-2016 |
20160379522 | DAILY FLUID INTAKE REGULATING APPARATUS AND METHOD OF REGULATING FLUID INTAKE - A daily fluid volume intake regulating apparatus and method of regulating daily volume intake of fluid are provided. The apparatus includes a plurality of members strung together along a cord. Each of the plurality of members represents a portion of a total daily volume of fluid to be ingested within the course of a day, wherein the totality of members represent the total daily volume of fluid to be ingested within the course of a single day. The plurality of members are selectively moveable separately from one another along the cord from a non-ingested first position, representing fluid remaining to be ingested within the course of the day, to an ingested second position, representing fluid already ingested within the course of the day. | 12-29-2016 |
20190147763 | Mobile Computing Weight, Diet, Nutrition, and Exercise Management System With Enhanced Feedback and Goal Achieving Functionality | 05-16-2019 |
20220139524 | FITNESS AND NUTRITION MANAGEMENT SYSTEM - A system is described. This system may include a processor, storage for a table of foods consumed by a user, and a presentation system. The table may associate a serving of a food with a number of coins. The presentation system may inform the user that the user has spent too many coins based at least in part on a total of the number of coins in the table exceeds a recommended number of coins for the user. The number of coins associated with the serving of the food may be calculated based at least in part on a first number of grams of carbohydrates in the serving of the food, a second number of grams of proteins in the serving of the food, and a third number of grams of fats in the serving of the food. | 05-05-2022 |