Method of Regulating Caloric Intake

• US 20140072935A1
• Filed: 03/15/2013
• Published: 03/13/2014
• Est. Priority Date: 09/07/2012
• Status: Abandoned Application

• Current Assignee: Patrick D. Herron, Tina M. Herron
• Original Assignee: Patrick D. Herron, Tina M. Herron
• Inventors: Herron, Tina M., Herron, Patrick D.
• Application Number:
  US13/840,175
• Publication Number:
  US 20140072935A1
• Time in Patent Office: Days
• US Class Current: 434/127
• CPC Class Codes: A23L 33/30 Dietetic or nutritional methods, e.g. for losing weight A23L33/10 takes precedence
• CPC Class Codes: A61B 5/4866 Evaluating metabolism A61B5/083 takes precedence
• CPC Class Codes: G09B 19/0092 Nutrition

Abstract

A method, including: selecting at least one favored food item; determining a target caloric intake for a period, determining an amount of calories desired for a caloric up-adjustment, wherein the up-adjustment reduces any caloric intake shortfall from the target caloric intake for the period; and making at least one food recommendation including a number of servings of one favored food item or any combination of more than one favored food item. A total caloric impact of the recommendation includes a caloric content of the recommended food plus an allotment for an expected transient increase in caloric intake necessary to reach a same level of satiety during a subsequent transient increase in appetite. The food recommendation is selected to be a food recommendation including a total caloric impact that best matches the desired up-adjustment calories.

Claims

1. A method, comprising:

selecting at least one favored food item;

determining a target caloric intake for a period,

determining an amount of calories desired for a caloric up-adjustment, wherein the caloric up-adjustment reduces any caloric intake shortfall from the target caloric intake for the period; and

making at least one food recommendation comprising a number of servings of one favored food item or any combination of more than one favored food item,

wherein a total caloric impact of the at least one food recommendation comprises a caloric content of the recommended food plus an allotment for an expected transient increase in caloric intake necessary to reach a same level of satiety during a subsequent transient increase in appetite resulting from consuming the recommended food as is experienced without the subsequent transient increase in appetite and at a target daily caloric intake, and

wherein the at least one food recommendation is selected to be a food recommendation comprising a total caloric impact that best matches the desired up-adjustment calories.

2. The method of claim 1, wherein the expected transient increase in caloric intake necessary to reach the same level of satiety is brought about by a transient increase in a metabolic rate above a base metabolic rate, wherein the transient increase in the metabolic rate is brought about by consuming the recommended food.

3. The method of claim 1, wherein the expected transient increase in caloric intake necessary to reach the same level of satiety is brought about by consuming appetite-stimulating constituents.

4. The method of claim 3, wherein the appetite-stimulating constituents comprise sugar, high fructose corn syrup, monosodium glutamate, aspartame, refined mineral depleted salt, milk, processed foods, wheat (gluten), carbohydrates, steroids, and alcohol.

5. The method of claim 1, wherein the total caloric impact of the food recommendation equals the caloric intake shortfall.

6. The method of claim 1, further comprising determining a body fat percentage of an individual using a body composition device, and monitoring the body fat percentage over time.

7. The method of claim 1, further comprising:

determining a target intake of at least one food constituent for the period, wherein a food constituents may be an ingredient, additive, or a nutrient; and

determining an actual total intake of the at least one food constituent for the period;

wherein the food recommendation is selected to

     1) be a food recommendation comprising the at least one food constituent and

     2) best match the target intake of the at least one food constituent.

8. The method of claim 1, wherein the target caloric intake is selected in accordance with a weight loss diet plan, and wherein at least one favored food items is contra-indicated by the weight loss diet plan.

9. The method of claim 1, further comprising:

determining a maximum intake amount of a restricted ingredient, additive, or nutrient over an allotment of time; and

determining a projected intake amount of the restricted ingredient, additive, or nutrient over the allotment of time, the projected intake amount comprising an actual intake amount and an amount present in the at least one food recommendation;

wherein the food recommendation is chosen so that the projected intake amount does not exceed the maximum intake amount.

10. A method, comprising:

calculating a planned rate of weight loss for a person adhering to a weight loss diet plan comprising a target caloric intake for a period;

logging a total actual caloric intake for the period;

selecting at least one favored food item;

determining a desired amount of up-adjustment calories effective to bring the total actual caloric intake closer to the target caloric intake, and

making a food recommendation consisting of the at least one favored food item, wherein a total caloric impact of the food recommendation comprises a caloric content of recommended food plus an expected transient increase in caloric intake necessary to reach a same level of satiety during a subsequent transient increase in appetite resulting from consuming the recommended food as is experienced without the subsequent transient increase in appetite and at a target daily caloric intake,

wherein the food recommendation is selected to be a food recommendation comprising a total caloric impact that best matches the desired up-adjustment calories.

11. The method of claim 10, wherein the expected transient increase in caloric intake necessary to reach the same level of satiety is brought about by at least one of 1) a transient increase in a metabolic rate above a base metabolic rate, wherein the transient increase in the metabolic rate is brought about by consuming the recommended food, and 2) by consuming appetite-stimulating constituents.

12. The method of claim 10, further comprising determining a body weight of the person using a body weight device, and monitoring the body weight over time.

13. The method of claim 10, further comprising:

determining a maximum intake amount of a restricted ingredient, additive, or nutrient over an allotment of time; and

determining a projected intake amount of the restricted ingredient, additive, or nutrient over the allotment of time, the projected intake amount comprising an actual intake amount and an amount present in the food recommendation;

wherein the food recommendation is chosen so that the projected intake amount does not exceed the maximum intake amount for the allotment of time.

14. The method of claim 13, wherein the allotment of time comprises one day.

15. The method of claim 13, further comprising:

determining a maximum intake amount of the restricted ingredient, additive, or nutrient over the period; and

determining a projected intake amount of the restricted ingredient, additive, or nutrient over the period, the projected intake amount comprising the actual intake amount and the amount present in the food recommendation;

wherein the food recommendation is chosen so that the projected intake amount does not exceed the maximum intake amount for the period.

16. A method, comprising:

determining a desired daily caloric deficit;

determining a total caloric intake for a period comprising at least two days based on the desired daily caloric deficit;

determining an amount of calories desired for a caloric up-adjustment, wherein the caloric up-adjustment reduces any caloric intake shortfall from the total caloric intake for the period; and

making a food recommendation;

wherein a total caloric impact of the food recommendation comprises a caloric content of the recommended food plus an allotment for an expected transient increase in caloric intake necessary to reach a same level of satiety during a subsequent transient increase in appetite, and

wherein the food recommendation is selected to be a food recommendation comprising a total caloric impact that best matches the desired up-adjustment calories.

17. The method of claim 16, further comprising:

selecting at least one favored food item;

wherein the food recommendation comprises a number of servings of one favored food item or any combination of more than one favored food item.

18. The method of claim 16, wherein the expected transient increase in caloric intake necessary to reach the same level of satiety is brought about by at least one of 1) a transient increase in a metabolic rate above a base metabolic rate, wherein the transient increase in the metabolic rate is brought about by consuming the recommended food, and 2) by consuming appetite-stimulating constituents.

19. The method of claim 16, further comprising:

determining a maximum intake amount of a restricted ingredient, additive, or nutrient over an allotment of time;

determining a projected intake amount of the restricted ingredient, additive, or nutrient over the allotment of time, the projected intake amount comprising an actual intake amount and an amount and an amount present in the at least one food recommendation; and

selecting the food recommendation so that the projected intake amount does not exceed the maximum intake amount for the allotment of time.

20. The method of claim 16, further comprising:

determining a target intake of at least one food constituent for the period, wherein a food constituents may be an ingredient, additive, or a nutrient;

determining an actual total intake of the at least one food constituent for the period; and

choosing the food recommendation to

     1) be a food recommendation comprising the at least one food constituent and

     2) best match the target intake of the at least one food constituent.