Process for controlling body weight

• US 6,040,531 A
• Filed: 07/18/1997
• Issued: 03/21/2000
• Est. Priority Date: 11/01/1995
• Status: Expired due to Term

• Current Assignee: Weight Watchers International Incorporated (Artal Group SA)
• Original Assignee: Weight Watchers (UK) Limited (WW International, Inc.)
• Inventors: Miller-Kovach, Karen, Frye, Wanema, Watson, Sarah May, Way, Marian Jane, Melnyk, Mary Grace, Forman, Adrienne
• Primary Examiner(s): Gibson, Randy W.
• Application Number:
  US08/896,855
• Time in Patent Office: 977 Days
• Field of Search: 128/921, 177/25.16, 364/709.03
• US Class Current: 177/25.16
• CPC Class Codes: G06F 15/025 adapted to a specific application
• CPC Class Codes: G16H 20/60 relating to nutrition control, e.g. diets
• CPC Class Codes: G16H 40/63 for local operation
• CPC Class Codes: Y10S 128/921 Diet management

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.

Claims

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 ##EQU6## 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) determining a range of points allotted per day based on current body weight and caloric reduction to be achieved;

(f) during a day, selecting and ingesting food servings having a total point value within said range; and

(g) repeating at least step (f) in successive days until the desired weight reduction is achieved.

2. The process of claim 1, wherein k₁ =50, k₂ =12 and k₃ =5, where f and r are measured in grams.

3. The process of claim 2, wherein the range of points allotted per day is seven points from minimum to maximum.

4. The process of claim 3, wherein the range of points allotted per day is determined in accordance with the following table:

space="preserve" listing-type="tabular">______________________________________ Current Body Weight Range Of POINTS Allotted Per Day ______________________________________ Less than 150 pounds 18-25 150 to 174 pounds 20-27 175 to 199 pounds 22-29 200 to 224 pounds 24-31 225 to 250 pounds 26-33 Over 250 pounds 28-35. ______________________________________

5. The process of claim 4, wherein food servings having a total number of points equal to the minimum are ingested each day and wherein unused points up to the maximum may be carried over to another day within the week.

6. The process of claim 1, wherein points are added to the maximum number determined for a particular day in step (e) on the basis of the performance of physical exercise during that day.

7. The process of claim 1, wherein the point values of step (d) are calculated by the individual whose weight is to be reduced.

8. The process of claim 1, wherein the calculation of step (d) is performed electronically in a computing device having a memory including parameters necessary to make said calculation.

9. The process of claim 1, wherein the calculation of step (d) is performed with a slide rule calibrated in accordance with the equation of step (d).

10. The process of claim 1, wherein whole number point values, calculated in accordance with the equation of step (d), are provided in tabular form for serving sizes specified in readily estimatable units.

11. The process of claim 1, wherein whole number point values calculated in accordance with the equation of step (d) are printed on the packaging of the food serving.

12. The process of claim 1, wherein the step of selecting food servings for ingestion includes selecting a minimum number of servings of milk products and of fruits and vegetables.

13. A process for weight control comprising the steps of:

determining a single whole number numerical point value for each of a variety of food servings approximately equal to the calories in the food serving divided by 50, the point value being increased by about one point for each 12 grams of fat content and reduced by about one point for each 5 grams of dietary fiber content of the serving;

measuring the current weight of an individual and determining therefrom a minimum and maximum whole number daily point total between 18 and 35 appropriate to produce a restricted daily calorie intake for the individual;

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 within the determined minimum and maximum; and

ingesting the food servings selected.

14. The process of claim 15, wherein the point value, p, for each food serving is determined using a slide rule calibrated in accordance with the equation ##EQU7## where c is kilocalories, f is total fat content in grams and r is dietary fiber in grams.

15. The process of claim 13, wherein said point value is determined by a calculator in accordance with a formula of the form ##EQU8## where c is calories, f is fat in grams and r is dietary fiber in grams for each candidate food serving and where k₁ is about 12 and k₃ is about 5.

16. The process of claim 15, wherein said steps are performed by entering values for f, c and r into the calculators entering values for the maximum and minimum daily point total;

and displaying on said calculator a value for POINTS left.

17. A process for weight control comprising the steps of:

storing data in a computer memory from which can be obtained 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 minimum and maximum whole number numerical daily point total appropriate to produce a restricted daily energy intake based on the current weight of the individual;

calculating the sum of the numerical point values for said candidate food servings;

determining whether the calculated sum lies within the determined minimum and maximum; and

ingesting the food servings corresponding to a total lying within said determined minimum and maximum.