Method And Apparatus For Identifying Dietary Choices

• US 20090298021A1
• Filed: 05/28/2009
• Published: 12/03/2009
• Est. Priority Date: 05/28/2008
• Status: Active Grant

• Current Assignee: Thrive 365 International, Inc. (Mondelez International, Inc.)
• Original Assignee: Thrive 365 International, Inc. (Mondelez International, Inc.)
• Inventors: Black, Richard, Eberhardt, Keith Randall, Abraham, Todd Kevin, Morreale, Sandra Jean, Letcher, Linda Lee, Yehling, Barbara Ann, Rubin, Kristin H., Sanoy, Arlene Olea, Matusheski, Nathan V.
• Granted Patent: US 8,920,175 B2
• Time in Patent Office: Days
• US Class Current: 434/127
• CPC Class Codes: G09B 19/0092 Nutrition
• CPC Class Codes: G16H 20/60 relating to nutrition control, e.g. diets

Abstract

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.

Claims

1. A method for facilitating selection of desirable choices, the method comprising:

generating relative scores for a first group of choices from a panel of informed domain representatives;

measuring at least two characteristics of each of a second group of choices and using the measured characteristics to provide predicted relative scores for the second group of choices;

recording the predicted relative scores in a tangible medium to communicate the predicted relative scores to facilitate selection of desirable choices.

2. The method of claim 1 wherein the informed domain representatives are dietary experts, and wherein recording the predicted relative scores comprises including the predicted relative scores on packaging for food items.

3. The method of claim 2 wherein the choices are dietary choices for diets selected from the group consisting of diets for diabetes, heart disease, blood pressure management, metabolic syndromes, weight management, healthy aging, cognition and cancer prevention.

4. The method of claim 3 wherein the characteristics being measured are amount of substances contained in choices selected from the group consisting of carbohydrates, sugar, fiber, protein, total fat, total fatty acids, total saturated fatty acids, trans fatty acids, calcium, sodium, iron, vitamins, glycemic index, glycemic load, resistant starch, sugar alcohol, and mixtures thereof.

5. A method for assisting a person to maintain a predetermined diet, the method comprising:

determining a minimum and maximum relative score number effective for maintaining a predetermined diet over a period of time;

calculating a relative score number for each of a number of possible food serving choices;

identifying food serving choices that will provide an aggregated total relative score number between the determined minimum and maximum relative score number; and

creating a diet plan using the identified food serving choices to thereby assist the person to maintain the predetermined diet.

6. The method of claim 5 wherein the predetermined diet is selected from the group consisting of diets for diabetes, heart disease, blood pressure management, metabolic syndromes, weight management, healthy aging, cognition and cancer prevention.

7. The method of claim 5 wherein the relative score is calculated by calculating a raw score, wherein the raw score is calculated using Equation 16A, where Equation 16A is

RAW SCORE=k₀+k₁×

f₁(x₁)+k₂×

f₂(x₂)+k₃×

f₃(x₃)+ . . .

wherein coefficients k₀, k₁, k₂, k₃ . . . are numerical constants which can range from −

50 to 50, functions f₁, f₂, f₃, . . . are functions selected from the group consisting of linear, logarithmic, exponential, trigonometric, splines, wavelets, monotone, and near monotone functions which can increase or decrease, and x₁, x₂, x₃, . . . are individual nutrient values or functions of two or more nutrient values corresponding to the food serving choices.

8. The method of claim 7 wherein raw scores are calculated using equations selected from the group consisting of Equations 16-22.

9. The method of claim 5 wherein the relative score number is calculated by

assigning a raw score comprising a fixed value when a serving portion of one of the food serving choices comprises a food or nonalcoholic beverage having 5 grams or less carbohydrates and less than 20 kilocalories;

for a serving portion of one of the food serving choices having 3 grams of carbohydrates or more, determining protein, fiber, trans fatty acids, saturated fatty acids, total fatty acids, sodium, and vitamin values and calculating a raw score using Equation 1A or Equation 1B or Equation 1C;

for a serving portion of one of the food serving choices having less than 3 grams of carbohydrates, determining protein, saturated fatty acids, total fatty acids, calcium and sodium values and calculating a raw score using Equation 2;

when a serving portion of one of the food serving choices comprises a nonalcoholic beverage having 20 kilocalories or more, determining sugar, total fatty acids, calcium, and vitamin values and calculating a raw score using Equation 3; and

when a serving portion of one of the food serving choices comprises an alcoholic beverage, determining a raw score using Equation 4.

10. The method of claim 5 wherein raw scores are calculated using equations selected from the group consisting of Equations 5-15.

11. A method for labeling food items with a relative score number, the method comprising calculating a relative score number reflecting dietary appropriateness for the food item and labeling the food item with the relative score number.

12. The method of claim 11 wherein the relative score is calculated by calculating a raw score, wherein the raw score is calculated using Equation 16A, where Equation 16A is

RAW SCORE=k₀+k₁×

f₁(x₁)+k₂×

f₂(x₂)+k₃×

f₃(x₃)+ . . .

wherein coefficients k₀, k₁, k₂, k₃ . . . are numerical constants which can range from −

50 to 50, functions f₁, f₂, f₃ . . . are functions selected from the group consisting of linear, logarithmic, exponential, trigonometric, splines, wavelets, monotone, and near monotone functions which can increase or decrease, and x₁, x₂, x₃ . . . are individual nutrient values or functions of two or more nutrient values corresponding to the food item.

13. The method of claim 12 wherein raw scores are calculated using equations selected from the group consisting of Equations 16-22.

14. A container comprising a portion of an edible item disposed within the container and a relative score number disposed on a surface of the container, wherein the relative score number is calculated by calculating a raw score, wherein the raw score is calculated using Equations 16A, where Equation 16A is

RAW SCORE=k₀+k₁×

f₁(x₁)+k₂×

f₂(x₂)+k₃×

f₃(x₃)+ . . .

wherein coefficients k₀, k₁, k₂, k₃ . . . are numerical constants which can range from −

50 to 50, functions f₁, f₂, f₃ . . . are functions selected from the group consisting of linear, logarithmic, exponential, trigonometric, splines, wavelets, monotone, and near monotone functions which can increase or decrease, and x₁, x₂, x₃ . . . are individual nutrient values or functions of two or more nutrient values corresponding to the food portions of the edible item.

15. The container of claim 14 wherein raw scores are calculated using equations selected from the group consisting of Equations 16-22.

16. An apparatus comprising a digital memory having digital computer instructions stored therein which when executed by a digital computer to facilitate calculating a relative score number reflecting dietary appropriateness for foods, non-alcoholic beverages, and alcoholic beverages, the electronic computer instructions providing a calculation of the relative score.

17. The apparatus of claim 16 wherein the relative score is calculated by calculating a raw score, wherein the raw score is calculated using Equation 16A, where Equation 16A is

RAW SCORE=k₀+k₁×

f₁(x₁)+k₂×

f₂(x₂)+k₃×

f₃(x₃)+ . . .

wherein coefficients k₀, k₁, k₂, k₃ . . . are numerical constants which can range from −

50 to 50, functions f₁, f₂, f₃ . . . are functions selected from the group consisting of linear, logarithmic, exponential, trigonometric, splines, wavelets, monotone, and near monotone functions which can increase or decrease, and x₁, x₂, x₃ . . . are individual nutrient values or functions of two or more nutrient values corresponding to the food serving choices.

18. The apparatus of claim 17 wherein raw scores are calculated using equations selected from the group consisting of Equations 16-22

19. A method of predicting an actual raw score, the method comprising:

conducting forced choice paired comparisons with a panel to generate actual raw scores for a defined set of items; and

developing equations to yield predicted raw scores based on measured characteristics such that the correlation between actual and predicted raw scores provides an r² of 0.5 or greater and a root mean square error value of 20 or less.

20. A method for selecting foods suitable for a predetermined diet, the method comprising:

collecting input from an expert panel on a set of food items;

calculating a relative score number for at least one of the food items based on the collected input and assigning the relative score to the food item;

determining a minimum and maximum total relative score number effective for maintaining the predetermined diet over a given period of time; and

selecting food combinations that provide a total relative score number within the minimum and maximum total relative score number.

21. A method for assisting a person to maintain a predetermined diet, the method comprising:

determining a minimum and maximum total relative score number effective for maintaining a predetermined diet over a period of time;

measuring at least total fatty acids, sodium and total carbohydrate in a food serving choice;

calculating a relative score number for each of a number of possible food serving choices using an Equation selected from the group consisting of Equation 23, Equation 24, Equation 25, Equation 26, Equation 27 and Equation 28;

identifying the food serving choices that will provide an aggregated total relative score number within the determined minimum and maximum relative score number; and

using the identified food serving choices in a diet for the person to thereby assist the person to maintain the predetermined diet.