Abstract: A method and system have been developed whereby one or more nutrients of concern may be tracked individually while also tracking the overall or composite nutritional score for one or more meals. In this regard, the composite score may be based on a relatively easy to follow system, such as a simple point based system. Furthermore, the nutrient of concern may also be tracked using a simple method, such as by the use of the intensity, hue and/or luminosity of colors. In this regard, a food product can include a composite score number and also color intensity for one or more nutrients of concern.

Abstract: A method for identifying a comestible to a user is provided. The method includes the steps of, by a control circuit: receiving an identification of an activity of the user; receiving duration information for the activity; determining an intensity of the activity; determining a target macronutrient profile based on the intensity and duration of the activity; determining a target energy profile based on the intensity and duration; and identifying at least one comestible having a macronutrient profile that falls within the target macronutrient profile and an energy profile that falls within the target energy profile.

Abstract: A method is provided for assigning a relative score number to foods. Assignment of a relative score number to foods allows consumers to select foods that will provide a desirable diet. Equations are provided which are effective to yield a predicted raw score based on measured characteristics. The predicted raw score statistically correlates to a raw score that would be determined by an actual panel. The predicted raw scores are further processed to provide a relative score number that can be easily tracked by a consumer.

Abstract: A method is provided for assigning a relative score number to foods. Assignment of a relative score number to foods allows consumers to select foods that will provide a desirable diet. Equations are provided which are effective to yield a predicted raw score based on measured characteristics. The predicted raw score statistically correlates to a raw score that would be determined by an actual panel. The predicted raw scores are further processed to provide a relative score number that can be easily tracked by a consumer.

Abstract: A method is provided for assigning a relative score number to foods. Assignment of a relative score number to foods allows consumers to select foods that will provide a desirable diet. Equations are provided which are effective to yield a predicted raw score based on measured characteristics. The predicted raw score statistically correlates to a raw score that would be determined by an actual panel. The predicted raw scores are further processed to provide a relative score number that can be easily tracked by a consumer.