Process for controlling body weight
First Claim
1. A process for reducing body weight in a human being comprising the steps of (a) measuring the number of kilocalories, c, in the candidate food servings;
- (b) measuring the total amount of fat, f, in the candidate food servings;
(c) measuring the amount of dietary fiber, r, in the candidate food serving;
(d) calculating a whole number point value p for each candidate food serving in accordance with the equation wherein k1, k2 and k3 are preselected constants;
wherein k2 is in the range k1/4.5 to k1/1.5 when f is measured in grams; and
wherein k3 is in the range of k1/20 to k1/5, when r is measured in grams;
(e) calculating a maximum number of points allotted per day based on current body weight, caloric reduction to be achieved, physical activity level, and physical activity duration;
(f) during a day, selecting and ingesting food servings having a total point value less than or equal to the calculated maximum; and
(g) repeating at least steps (e) and (f) on successive days until the desired weight reduction is achieved.
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Abstract
The disclosure relates to a process for controlling body weight in which selection of food servings is based on a calculated point value and a range of allotted daily points which is adjusted for weight change. The calculated point value is a function of measured calories, total fat and dietary fiber for serving sizes specified in readily estimatable units. A range or maximum number of points allotted per day may be calculated based on current body weight, caloric reduction to be achieved, physical activity level, and physical activity duration.
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Citations
18 Claims
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1. A process for reducing body weight in a human being comprising the steps of
(a) measuring the number of kilocalories, c, in the candidate food servings; -
(b) measuring the total amount of fat, f, in the candidate food servings;
(c) measuring the amount of dietary fiber, r, in the candidate food serving;
(d) calculating a whole number point value p for each candidate food serving in accordance with the equation wherein k1, k2 and k3 are preselected constants;
wherein k2 is in the range k1/4.5 to k1/1.5 when f is measured in grams; and
wherein k3 is in the range of k1/20 to k1/5, when r is measured in grams;
(e) calculating a maximum number of points allotted per day based on current body weight, caloric reduction to be achieved, physical activity level, and physical activity duration;
(f) during a day, selecting and ingesting food servings having a total point value less than or equal to the calculated maximum; and
(g) repeating at least steps (e) and (f) on successive days until the desired weight reduction is achieved. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9)
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10. A process for weight control comprising the steps of:
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determining a single whole number numerical point value for each of a variety of food servings based on the calories in the food serving, the point value being increased on the basis of fat content and reduced on the basis of dietary fiber content of the serving;
measuring the current weight of an individual and determining therefrom a whole number which is the maximum daily basic point total appropriate to produce a restricted daily calorie intake for the current weight of the individual;
determining a whole number of activity points in accordance with the equation where k4 (is determined on the basis of intensity level of physical exercise and adding activity points over a predetermined threshold to the basic point total;
identifying candidate food servings for a day'"'"'s menu;
selecting food servings such that the sum of the numerical point values for such food servings lies at or below the determined maximum including added activity points; and
ingesting the food servings selected. - View Dependent Claims (11, 12, 13, 14)
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15. A process for weight control comprising the steps of:
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determining a numerical whole number point value for each of a variety of food servings based on the calories, fat and dietary fiber content of the serving wherein each numerical point value is based on a predetermined fraction of the energy content of the food serving increased on the basis of fat content and decreased on the basis of fiber content;
obtaining said numerical whole number point value for candidate food servings for a day'"'"'s menu;
determining a maximum whole number numerical daily point total appropriate to produce a restricted daily energy intake based on the current weight of the individual;
adjusting the maximum whole number numerical daily point total upwardly for physical activity during the day;
calculating the sum of the numerical point values for said candidate food servings;
determining whether the calculated sum lies at or below the adjusted maximum; and
ingesting the food servings corresponding to a total lying at or below said determined maximum. - View Dependent Claims (16, 17, 18)
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Specification