Process for controlling body weight

• US 6,436,036 B1
• Filed: 05/04/1999
• Issued: 08/20/2002
• 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, Schmitz, Kathryn H., Forman, Adrienne
• Primary Examiner(s): Shaver, Kevin
• Assistant Examiner(s): ASTORINO, MICHAEL C
• Application Number:
  US09/305,088
• Time in Patent Office: 1,204 Days
• Field of Search: 434/127, 705/2-4, 128/897-898, 128/920-925, 364/400, 364/700, 708/132-133, 708/100, 600/300-301, 424/127
• US Class Current: 600/300
• 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 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.

2. The process of claim 1, wherein said basic point value is determined by a calculator in accordance with a formula of the form $p=\frac{c}{k_1}+\frac{f}{k_2}-\frac{r}{k_3}$

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 50, k₂ is about 12 and k₃ is about 5.

3. The process of claim 1, wherein k₄ is between 0.05 and 0.2.

4. The process of claim 1, wherein k₄ has at least three progressively increasing values corresponding to low, moderate and high intensity physical exercise.

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

6. A method of assisting a person in non-therapeutic slimming including:

determining the caloric value, c, total amount of fat, f, and amount of dietary fiber, r, in candidate food servings and determining whether candidate food servings should be ingested,

characterized by

(a) the assisted person or assisting entity determining point values for different combinations of caloric content values, c, fat content values, f, and fiber content values, r, for typical food servings wherein the determined point value is a unit or half unit value given by a relationship in which

p is equal to a function of c, f and r and wherein p is monotone increasing with c, where f and r are held constant;

p is monotone increasing with f, where c and r are held constant; and

p is monotone decreasing with r, where c and f are held constant;

(b) the assisted person or assisting entity determining a point value allotted per day based on current body weight;

(c) during a day, the assisted person selecting and ingesting food servings having a total point value within that allotted; and

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

7. The method of claim 6, wherein the relationship is $p=\frac{c}{k_1}+\frac{f}{k_2}-\frac{r}{k_3}.$

8. The method of claim 7, wherein c is in calories, f is in grams and r is in grams for each candidate food serving and where k₁>

k₂>

k₃.

9. The method of claim 8, wherein k₁ is about 50, k₂ is about 12 and k₃ is about 5.

10. A method of performing a non-therapeutic slimming including:

determining the caloric value, c, and amount of fat, f, in candidate food servings and determining whether candidate food servings should be ingested;

characterized by the steps of

(a) calculating an integer or half integer point value, p, for each candidate food serving where p is monotone increasing with c and p is monotone increasing with f;

(b) determining a point value allotted per day based on current body weight;

(c) selecting food servings for a day'"'"'s intake on the basis of point value;

(d) during the day, ingesting food servings having a total point value within that allotted; and

(e) repeating at least steps (c and d) in successive days until the desired weight reduction is achieved.

11. The method of claim 10, wherein the point value, p, is determined in accordance with an equation of the form $p=\frac{c}{k_1}+\frac{f}{k_2}$

where c is in calories and f is in grams, where k₁ and k₂ are constants, and where k₁ is greater than k₂.

12. The method of claim 11, where the ratio of k₁ to k₂ is in a range of 10 to 35.

13. The method of claim 10, further comprising the determining of an amount of dietary fiber, r and reducing the value p based on the determined amount of r.

14. The method of claim 13, wherein the point value, p, is determined in accordance with an equation of the form $p=\frac{c}{k_1}+\frac{f}{k_2}-\frac{r}{k_3}$

where c is in calories, f is in grams and r is in grams, where k₁, k₂ and k₃ are constants and where k₁>

k₂>

k₃.

15. A process for reducing body weight in a human being comprising the steps of

(a) measuring the number of kilocalories, c, in 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 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 is about 50;

wherein k₂ is about 12 when f is measured in grams; and

wherein k₃ is about 5 when r is measured in grams;

(e) calculating a maximum numerical value 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 sum of p values less than or equal to the calculated maximum; and

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

16. The process of claim 15, further comprising the step of rounding the p values for each candidate food serving to a whole number.