Compositions and methods for fortifying a base food to contain the complete nutritional value of a standard equivalent unit of the nutritional value of one serving of fruits and vegetables (“SFV”) for human consumption
First Claim
1. A method to fortify a base food, wherein the base food is a food or a beverage fit for human consumption, the method comprising the steps:
- (a) using a computer to develop a standard equivalent unit of nutritional value for complete protein, vitamin, mineral, fiber, phytosterol and antioxidant nutrition equal to those found in a weighted average serving of fruits and vegetables sold in the United Statesby;
(i) identifying the type and amount of each fruit and each vegetable consumed by humans within the United States that, when combined, represents at least 85% of a total amount of fruits and vegetables consumed by humans therein;
(ii) determining a contribution value for each fruit and each vegetable identified in (i), expressed as a percentage of the amount of each fruit and vegetable consumed relative to the total amount of all fruits and vegetables consumed;
(iii) determining a portion size for each fruit and each vegetable identified in (i);
(iv) determining a nutritional content of the portion size for each fruit and each vegetable determined in (iii) pertaining to protein, vitamin, mineral, fiber, phytosterol and antioxidant nutrients,(v) calculating the standard equivalent unit of the protein, vitamin, mineral, fiber, phytosterol and antioxidant nutritional value of fruits and vegetables present in one serving by(vi) multiplying the contribution value of each fruit and each vegetable determined in (ii) by the total protein, vitamin, mineral, fiber, phytosterol and antioxidant nutritional content of the portion size of each fruit and each vegetable in (iv) to derive a weighted value for each nutritive component; and
(vii) summing the weighted values for each nutritive component derived in (vi);
(b) providing the base food;
(c) using the computer to determine the content of protein, vitamin, mineral, fiber, phytosterol, and antioxidant nutrition of the base food;
(d) using the computer to identify the amount of each protein, vitamin, mineral, fiber phytosterol, and antioxidant nutrient that the base food requires to provide the standard equivalent unit of nutritional value of protein, vitamin, mineral, fiber, phytosterol and antioxidant nutrition developed in (a);
(e) creating a fortifying composition for nutritional supplementation of the base food, wherein the fortifying composition comprises a fortifying amount of protein, vitamin, mineral, fiber, phytosterols, and antioxidant nutrient as identified in step (d), wherein the fortifying composition comprises;
up to 1.52 g of protein;
up to 2.5 g of fiber;
up to 10.441 mg of phytosterols; and
up to 1853 ORAC units of antioxidant;
(f) for each nutrient in the fortifying composition of step (e) which has a taste or odor which modifies the taste or odor of the base food, microencapsulating that nutrient to substantially preserve the organoleptic properties of the base food;
(g) adding the fortifying composition of step (f) to the base food.
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Abstract
The described invention provides a method to determine a standard equivalent unit of nutrition in one serving of a weighted composition comprising a basket of fruits and vegetables representing at least 85% of all fruits and vegetables consumed in a defined geographical area; a method to fortify a base food so that the base food contains a standard equivalent unit of nutrition present in at least one serving comprising (i) at least one fruit; (ii) at least one vegetable, or (iii) at least one fruit and at least one vegetable; and a nutritional supplement or food additive comprising a set of nutritive components wherein the set of nutritive components provides at least one standard equivalent unit of nutrition present in one serving of a composition comprising at least one fruit and at least one vegetable.
25 Citations
17 Claims
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1. A method to fortify a base food, wherein the base food is a food or a beverage fit for human consumption, the method comprising the steps:
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(a) using a computer to develop a standard equivalent unit of nutritional value for complete protein, vitamin, mineral, fiber, phytosterol and antioxidant nutrition equal to those found in a weighted average serving of fruits and vegetables sold in the United States by; (i) identifying the type and amount of each fruit and each vegetable consumed by humans within the United States that, when combined, represents at least 85% of a total amount of fruits and vegetables consumed by humans therein; (ii) determining a contribution value for each fruit and each vegetable identified in (i), expressed as a percentage of the amount of each fruit and vegetable consumed relative to the total amount of all fruits and vegetables consumed; (iii) determining a portion size for each fruit and each vegetable identified in (i); (iv) determining a nutritional content of the portion size for each fruit and each vegetable determined in (iii) pertaining to protein, vitamin, mineral, fiber, phytosterol and antioxidant nutrients, (v) calculating the standard equivalent unit of the protein, vitamin, mineral, fiber, phytosterol and antioxidant nutritional value of fruits and vegetables present in one serving by (vi) multiplying the contribution value of each fruit and each vegetable determined in (ii) by the total protein, vitamin, mineral, fiber, phytosterol and antioxidant nutritional content of the portion size of each fruit and each vegetable in (iv) to derive a weighted value for each nutritive component; and (vii) summing the weighted values for each nutritive component derived in (vi); (b) providing the base food; (c) using the computer to determine the content of protein, vitamin, mineral, fiber, phytosterol, and antioxidant nutrition of the base food; (d) using the computer to identify the amount of each protein, vitamin, mineral, fiber phytosterol, and antioxidant nutrient that the base food requires to provide the standard equivalent unit of nutritional value of protein, vitamin, mineral, fiber, phytosterol and antioxidant nutrition developed in (a); (e) creating a fortifying composition for nutritional supplementation of the base food, wherein the fortifying composition comprises a fortifying amount of protein, vitamin, mineral, fiber, phytosterols, and antioxidant nutrient as identified in step (d), wherein the fortifying composition comprises; up to 1.52 g of protein; up to 2.5 g of fiber; up to 10.441 mg of phytosterols; and up to 1853 ORAC units of antioxidant; (f) for each nutrient in the fortifying composition of step (e) which has a taste or odor which modifies the taste or odor of the base food, microencapsulating that nutrient to substantially preserve the organoleptic properties of the base food; (g) adding the fortifying composition of step (f) to the base food. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17)
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Specification