Process for controlling body weight

• US 20040074675A1
• Filed: 10/14/2003
• Published: 04/22/2004
• Est. Priority Date: 11/01/1995
• Status: Active Grant

• 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, Schmitz, Kathryn H., Forman, Adrienne
• Granted Patent: US 6,878,885 B2
• Time in Patent Office: Days
• US Class Current: 177/25.16
• CPC Class Codes: G06F 15/025 adapted to a specific application
• CPC Class Codes: G16H 20/30 relating to physical therapies or activities, e.g. physiotherapy, acupressure or exercising
• 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: G16Z 99/00 Subject matter not provided for in other main groups of this subclass
• 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. 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.

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

$p=\frac{c}{k_1}+\frac{f}{k_2}-\frac{r}{k_3}$

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.

2. The process of claim 1, wherein the determination of step (e) comprises:

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

determining activity points based on current body weight, level of physical exercise and duration of physical exercise; and

upwardly modifying the maximum number of points allotted by a whole number of points corresponding to the determined activity points over a predetermined threshold.

3. The process of claim 2, wherein the activity points are determined in accordance with the equation:

4. The process of claim 3, wherein k₄ is between 0.05 and 0.2.

5. The process of claim 3, wherein k₄ is equal to about 0.05 for low intensity physical exercise, about 0.07 for moderate intensity physical exercise, and about 0.18 for high intensity physical exercise.

6. The process of claim 3, wherein the predetermined threshold is 1 or 2 activity points per day.

7. The process of claim 3, wherein the calculation of step (e) is performed electronically in a computing device having a memory including parameters necessary to make said calculations.

8. The process of claim 3, wherein the calculation of step (e) is performed with a slide rule calibrated in accordance with the equation of step (e).

9. The process of claim 3, wherein whole number activity point values, calculated in accordance with the equation of step (e), are provided in tabular form.

10. 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 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

$\frac{k_4\times <br><br>\mathrm{kg}<br><br>\text{\hspace{1em}<br><br>}<br><br>\mathrm{body}<br><br>\text{\hspace{1em}<br><br>}<br><br>\mathrm{weight}\times <br><br>\mathrm{minutes}<br><br>\text{\hspace{1em}<br><br>}<br><br>\mathrm{of}<br><br>\text{\hspace{1em}<br><br>}<br><br>\mathrm{activity}}{100}$

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.

11. The process of claim 10, wherein said basic point value is determined by a calculator in accordance with a formula of the form

12. The process of claim 10, wherein k₄ is between 0.05 and 0.2.

13. The process of claim 10, wherein k₄ has at least three progressively increasing values corresponding to low, moderate and high intensity physical exercise.

14. The process of claim 10, wherein the predetermined threshold is 1 to 3 activity points per day.

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

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.

16. The process of claim 15, wherein the adjustment for physical activity is based on body weight, activity level and activity duration.

17. The process of claim 16, wherein the adjustment for physical activity is equivalent to less than half the number of calories attributable to a walking activity for the individual'"'"'s weight for the activity duration and the activity level.

18. The process of claim 16, wherein the adjustment for physical activity is based on the equation