Abstract: There is disclosed a weight reduction computer or a weight monitoring computer, which essentially enables a user to key in the foods consumed during the course of the day and to key in the activities participated in during the course of the day. Both the foods consumed and the activities participated in result in a caloric intake. The amount of calories consumed versus the amount of calories dissipated are automatically computed and an indication is provided to the user indicative of whether or not he is embarking on a successful weight reduction program. The amount of calories dissipated based on the user's exercise are accommodated according to the user's personal data, such as his weight, sex, age and so on. The user can also insert particular activities or foods in the computer, together with their amount of appropriate calories so that the computer can offer personalized data for the user.

Abstract: A computer program, method, and system for dynamically and interactively providing nutrition content information for consumables such that a user may monitor, tailor, plan, and review their intake thereof in light of a health-related interest or concern, such as, for example, weight-loss, food allergies, or diabetes or other nutrition affected illnesses or disabilities. Consumables are categorized and displayed in lists associated with an appropriate color to draw attention to relative nutrition content and to facilitate quicker and easier evaluation of a consumable of interest. Summaries are provided of a user's actual intake in light of a pre-established target intake for a particular day. Detailed reports may be generated showing consumption over a user-specifiable time period.

Abstract: A user-interactive behavioral modification system (10) includes a base module (12) with an input (14) for a first set of personal data (16). A feedback interface (18) provides feedback in response to the first data set (16). A main database (22) maintains the first data set (16). A main controller (24) generates a main output signal (26) for causing feedback to the user (28) according to a predetermined set of behavioral pattern rules (30). The feedback interface (18) receives a feedback input signal (32) and includes a display (34) for displaying an appearance of a character (36) based on the first set of personal data (16) and in response to the received input signal (32). The appearance of the character (36) is controlled to encourage the user (28) to perform desired behavioral responses according to the behavioral pattern rules (30).

Abstract: An automated identification, weight measurement and data reporting system that allows users to have their weight measured at a remote location and sent electronically to a data center. The invention can use biometric identification technology to confirm the identity of the user at the time of the measurement of the user's weight. The user's body weight may be measured via an electronic scale connected to the biometric identification device. The measurement data is then sent via a network (such as the Internet) to a central database. This secure weight measurement data is then used to offer incentives to individuals to lose weight. The more weight an individual loses, the larger the earned incentives. The invention also includes programs to measure health functions and to provide incentives to improve their health including body fat reduction, quitting smoking, reducing their blood pressure, or other health function.

Abstract: A networked health-monitoring system configured to collect and process patient health-related data. A plurality of remote patient sites each includes at least one display, a data management unit for collecting patient health-related data, a memory, and stored program instructions for generating health-monitoring related information on the display. A central server connects to the data management unit at each patient site. The system prompts patients to enter food intake data, receives the entered food intake data, and communicates the data to a central server.

Abstract: Disclosed is a calorie control apparatus for calculating and controlling calorie intake by entering names of food ingested. The apparatus includes a voice input unit, a memory unit, a voice recognition unit, and a control unit. The voice input unit enters a voice signal, and the memory unit stores the calorie value per a unit amount of each of a plurality of foods. The voice recognition unit identifies a food name on the basis of the voice signal entered, and the control unit calculates the calorie intake on the basis of the calorie value per a unit amount of the food stored in the memory unit corresponding to the identified food name.

Abstract: A method to generate a clinical menu may select a food item from a database. For this method an attribute of a clinical record may be used to influence the food selection. In a particular example, the attribute may serve as an index to assist indexing of the database. The attribute may be based on the level of micronutrients, level of a macronutrients, health condition or food preference of a patent. In another embodiment, the nutritional elements of a food item may be compared to guidelines of a patient, and a selection of the food item may be made dependent on the comparison results. In accordance with a further embodiment of the present invention, a system may comprise a host operable to access food and client databases, and a client station in communication with the host. A machine-readable storage media may store a sequence of instructions which, when executed by the host, cause it to display and operate an interactive window in the client station to establish an individual identity.

Abstract: The system and apparatus for this invention is disclosed and declared to elaborate various actors, entities and other physical and logical units that collaborate and participate through multiple scenarios and mediums to detect harmful ingredients in food, OTC remedies and related consumables as specified by their nutritional and ingredients labels that may cause allergic reaction, health risks or any incompatibility between prescription drugs and normal food/ingredient consumption of an individual, on an automated, real-time system.

Abstract: A method for monitoring an individual's drug regimen and meal regimen to reduce the likelihood of a drug-to-food interaction. An ingredient group table is constructed that includes ingredient groups which are known to cause an adverse reaction when combined with a particular drug in an individual. Known drugs are linked to contraindicated ingredient groups listed in the ingredient group table to create a drug-ingredient group table, which includes the known drugs and the linked contraindicated ingredient groups. The drug regimen of an individual is determined from a Physicians' Orders database. The drug-ingredient group table is searched using the individual's drug regimen as the search criteria. Matching drugs along with the linked contraindicated ingredient groups are extracted from the drug-ingredient group table and placed in a personalized drug-ingredient group table.

Abstract: A dietary planning method and apparatus. Macronutrients in the form of a carbohydrate, or a protein or a fat are individually identified as a colour on a mini-block, which can be a physical entity or a computer generated shape. Each mini-block also illustrates an item of food which corresponds to the macronutrient. The mini-blocks can be assembled into a block or blocks to represent a meal. Each mini-block can also display a symbol to identify whether the food signified by the mini-block is favourable, not favourable or a fair choice.

Abstract: A method for providing weight and nutritional information involves input of subject data such as weight, body fat percentage, and expected activity levels. The method allows users to input an assessment of a subject, which can be used to generate a weight plan for the subject. The weight plan can include minimum weights for the subject, each of the minimum weights being associated with a time. The method can also be used to generate a nutrition plan based on the subject data entered. A subject can build the nutrition plan by responding to a series of food exchange item prompts.

Abstract: A website provides a weight and nutritional program over a network. The website allows users to input an assessment of a subject, which can be used to generate a weight plan for the subject. The weight plan can include minimum weights for the subject, each of the minimum weights being associated with a time. The website can also be used to generate a nutrition plan based on the subject data entered. A subject can build the nutrition plan by responding to a series of food exchange item prompts.

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.

Abstract: A nutritional guidance system has a terminal 40 for a patient for transmitting menu information to a server 10, a terminal 30 for a dietitian for accessing the menu information managed by the server 10 and for transmitting, to the server 10, nutritional intake information based on the menu information and nutritional guidance information based on the nutritional intake information, and a terminal 20 for a doctor for transmitting, to the server 10, an access permission to the nutritional guidance information for the terminal 40 for a patient. The server 10 limits access to the nutritional guidance information, which is managed by the server 10, by the terminal 40 for a patient, based on the existence of an access permission from the terminal 20 for a doctor.

Abstract: A computer program, method, and system for dynamically and interactively providing nutrition content information for consumables such that a user may monitor, tailor, plan, and review their intake thereof in light of a health-related interest or concern, such as, for example, weight-loss, food allergies, or diabetes or other nutrition affected illnesses or disabilities. Consumables are categorized and displayed in lists associated with an appropriate color to draw attention to relative nutrition content and to facilitate quicker and easier evaluation of a consumable of interest. Summaries are provided of a user's actual intake in light of a pre-established target intake for a particular day. Detailed reports may be generated showing consumption over a user-specifiable time period.

Abstract: A system and method for computerized visual behavior analysis, training, and planning. The system includes a User Interface (UI), a Meal Database, a Food Database, a Picture Menus, and a Meal Builder. The method can include the following steps. First, the Meal Database and the Food Database can be prepared. Second, the user can use the Picture Menus to choose meals for a particular time period to correspond to a customized eating plan. Third, the user can decide whether or not to change one or more of the meals he has chosen for the particular time period. If the user decides to change his chosen meals, the user can edit or create new meals using the Meal Builder. If the user decides not to change his choices, or after the user changes his choices, the user can save the meals for the particular time period.

Abstract: A system and method for computerized visual behavior analysis, training, and planning. The system includes a User Interface (UI), a Meal Database, a Food Database, a Picture Menus, and a Meal Builder. The method can include the following steps. First, the Meal Database and the Food Database can be prepared. Second, the user can use the Picture Menus to choose meals for a particular time period to correspond to a customized eating plan. Third, the user can decide whether or not to change one or more of the meals he has chosen for the particular time period. If the user decides to change his chosen meals, the user can edit or create new meals using the Meal Builder. If the user decides not to change his choices, or after the user changes his choices, the user can save the meals for the particular time period.

Abstract: A system for personalized meal planning is provided which includes a client device and a meal planning center configured to communicate with the client device and to receive a customer's information, including a weight designator, a gender designator, a goal designator, and an activity level designator. The meal planning center includes a storage device and a processing unit. The storage device is configured to store recipe template files having an ingredient designator and a plurality of recipe rule factors, which include a nutrient contribution value, a minimum ingredient value, and a maximum ingredient value. A plurality of recipe rule factors are each assigned to each ingredient designator. The processing unit is configured to determine a nutritional allowance based upon the customer information and to create a recipe that satisfies the nutritional allowance by using the recipe rule factors assigned to the ingredient.

Abstract: A bracelet for counting calories is formed by a plurality of counting beads each having an aperture there through. A monofilament line is threaded in a looping manner through the aperture of each counting bead such that the line overlaps itself within the aperture. Using this configuration and a freespace along the line, the counting beads may be selectively slid along the length of the line and retained in position, permitting the wearer to keep track of daily calorie intake by the movement and placement of the beads. A plurality of summing beads are also included and these are strung one per every five counting beads. This way, the counting beads are assigned an associative value of 100 calories per bead and are subdivided into groups of 500 calories by inter-positioned summing beads.

Abstract: Systems and methods for designing and delivering a nutritional supplement regime are provided. The nutritional supplement regime may include, for example, various nutritional supplements which are commonly available over-the-counter. Each nutritional supplement may be directed towards a specific problem, deficiency, or activity of the individual. The individual may provide information in connection with his or her specific problems, deficiencies, or activities by, for example, completing a questionnaire. The individual may access the questionnaire using a communications network such as, for example, the Internet. The nutritional supplements may be assembled into a kit which may be delivered to the individual at an appropriate time.

Abstract: The meal advice system of the present invention provides appropriate next meals in consideration of the previous meal taken by a dieter. The previous meals are transmitted as an image data from a dieter terminal to a server which responds to relay the image data to an analyst terminal for requesting the analysis of foods contained in the meal. The analysis result is transmitted back to the server where nutrient constituents of the analysis result are compared with prescribed nutrient amounts needed for the dieter to select a collection of the next meals containing foods compensating the deficient nutrient amounts. Then, a proposed menu containing the collection of the meals is transmitted to the dieter and/or a meal assistant who serves the meal to the dieter.

Abstract: The invention provides a method and a system for dietary control. The method provides information to a person under dietary limitations prior to and during a meal regarding an item positioned before the person in real time. The system includes, in combination, a video photographic means connected to a computer provided with a suitable database and further provided with a display unit connected to the computer.

Abstract: An entertainment system comprises story developing means for allowing a player to a virtually experience a cocking operation in a kitchen of a restaurant registered with a restaurant information table from opening time to closing time of the restaurant, three-minute cooking processing means for allowing a player to virtually experience a cooking operation in a kitchen of a restaurant registered with the restaurant information table for a predetermined time period (for example, three minutes), and competition processing means for allowing a player to virtually experience a cooking operation in a kitchen of a restaurant registered with the restaurant information table, while playing a match game with a plurality of other players.

Abstract: The toy kitchen of the invention has a variety of play features, including a countertop, a stove top arrangement, a sink, an answering machine and telephone, and a cookbook. The toy kitchen includes a control system that receives and processes inputs from several switches associated with the various play features. The disclosed stove top arrangement includes a pair of simulated burners on which a child may place a utensil. A switch is placed beneath each burner to sense an object that has been placed on a burner. A simulated cookbook is mounted on the countertop. The cookbook includes a page that is pivotally mounted to the cookbook base so that it can be turned by the child user. When the page is turned to either side of the cookbook, it engages a switch on the cookbook base. When an object is placed on one of the burners, the sound output by the control system varies depending on which side of the page engages the switch.

Abstract: A preprinted food group triangle sheet having indicia representative of a plurality of food groups thereon is sized to be inserted between a first triangular member and a second triangle member. A plurality of apertures extend in complimentary alignment through both the first and second triangular members. The plurality of apertures are positioned in relation to each of the food groups preprinted on a food group triangle sheet. One or more additional apertures may be provided to record the taking of vitamins, minerals or medication. A punch is provided for manual insertion into an aperture selected from a plurality of apertures. A flexible strap may be used to secure the punch to the food group monitoring apparatus. The food triangle sheets may be releasably secured in a pad, or on a page of a book, to provide a lasting record of the quantity and selection of foods consumed according to food groups, over time.

Abstract: An apparatus and method facilitates the determination of the desired quantity of portions of comestibles to be consumed by the user. The apparatus includes a visual cue indicia device having indicia thereon being configured in the shape of a familiar object of a size similar to the size of a desired portion of a comestible product to be consumed. The user can control the quantities of portions of comestible groups being consumed. In one form of the invention, the apparatus includes a book having a plurality of pages, at least one of the pages having the visual cue indicia device being removable disposed thereon. The visual cue indicia device preferably includes a paper board sheet having its indicia on the front face thereof to facilitate carrying it conveniently with the user so that it can be use discretely for gauging the size of a portion to be consumed.

Abstract: The present invention 10 discloses a horseshoe-shaped table 12 having a computer 14 and a dual-purpose chair 16 associated therewith. The chair 16 adjusts to variously sized users 11 by using a piston 78 and piston support mechanism disposed internally of the chair. The chair also serves as a weight scale or sensor 18 which is disposed in the seat thereof and has data input means, including a headset 27 with microphone 28 and chewing sensor 24 disposed thereon. The arm 36 of the chair has a blood pressure sensor 26 disposed thereon. Data gathered from the sensor input devices is transmitted to a computer 14 disposed internally of the table 12 having a monitor 40 and keypad 42 disposed on the tabletop. Also shown are a pair of scales 20, 22 which measure both the individual meal food and the daily food allowance which data is also input into the computer 14. The scales are equipped with segmented platters 90 and non-segmented platters 104, having various food compartments for receiving different types of food.

Abstract: A spice-holding device includes a rectangular book-shaped container having a top, bottom, back cover, front cover, a binding end and an opening end defining an interior volume. The interior volume is partitioned into a plurality of compartments for holding predetermined quantities of preselected spices. The front cover is pivotally attached to the book-shaped container along the binding end so that the front cover is pivotable between an open position exposing the spice-holding compartments in the interior volume and a closed position covering the spices for storage and so that the spice-holding device is self-supporting when holding the spices and placed on its bottom. A method of business for distributing selected spices in a cuisine specific book shaped storage device.

Abstract: A new and improved calorie counter is disclosed which would assist a user in managing the daily intake of protein, fat, carbohydrates, and calories. The present invention would have a protein intake button, a carbohydrate intake button, a fat intake button, and other buttons which would allow a user to keep track of the amount of each that he or she would have eaten in a particular day. A user would have to input the approximate level of carbohydrates, fats, and proteins eaten after each meal, and the present invention would tally these amounts and store them for the duration of a day. At the end of a day, a user could press a “clear” button, which would then erase the accumulated numbers in the memory of the present invention so it could start anew the next day.

Abstract: A spice-holding device includes a rectangular book-shaped container having a top, bottom, back cover, front cover, a binding end and an opening end defining an interior volume. The interior volume is partitioned into a plurality of compartments for holding predetermined quantities of preselected spices. The front cover is pivotally attached to the book-shaped container along the binding end so that the front cover is pivotable between an open position exposing the spice-holding compartments in the interior volume and a closed position covering the spices for storage and so that the spice-holding device is self-supporting when holding the spices and placed on its bottom. A method of business for distributing selected spices in a cuisine specific book shaped storage device.

Abstract: The invention provides a method and means for dietary control.

Abstract: A method is disclosed of motivating a child to want to do what is beneficial, including the steps of

Abstract: The present invention comprises a diet method which is designed to provide the user with a balanced diet while restricting the caloric intake by controlling the portion size in a simple and convenient manner. The method employs an apparatus which is preferably in the shape of a plate comprising a plurality of compartments which are designed to enclose a specified volume of food. The apparatus is used with associated meal cards having a variety of foods listed thereon. The foods are listed in specific sections on the card which correspond to the compartments of the apparatus. The meal cards are positioned such that the food list for a particular compartment fits in the shape of the compartment such that the user can see the selectable food items which may be used to fill the corresponding compartment.

Abstract: The invention is a compliance support package for improving the compliance of a patient with a dietary health management system, which provides a predetermined daily calorie content and level of nutritional enhancement. The dietary health management system includes prepackaged meals consisting of meal components. The package includes portion identification aids, wherein portion sizes of meal components are identified; food exchange lists, wherein the meal components are identified by the calorie content and level of nutritional enhancement per the portion sizes; food record sheets for recording daily consumption of meal components and the calorie content and nutritional enhancement corresponding to the portion sizes consumed; and a "survival" kit. The survival kit includes information and food products which enable the patient to stay within guidelines of the dietary health management system when traveling or when meal components of the system are otherwise unavailable.

Abstract: A health management device according to this invention comprises: an exercise quantity measurer for measuring a quantity of exercise; an intake calorie calculator for calculating an intake calorie on the basis of input information of meal including the types and quantities of foods; a consumption calorie calculator for calculating, on the basis of the information of a quantity of exercise measured by the exercise quantity measurer, a calorie consumed by the exercise; a calorie balance analyzer for analyzing a calorie balance on the basis of the calculation results of the intake calorie and the consumption calorie; a diet effect simulator for simulating a diet effect on the basis of the information of the analyzed calorie balance and personal information; and a moving image display controller for changing a display character to display the diet effect with a moving image.

Abstract: When a person desires a weight change, a daily calorie intake during a diet interval is established from answers that the person provides to questions on a questionnaire. A plan is developed to indicate preferable nutrients that provide the daily calorie intake. The preferable nutrients are included in a food menu that is provided via a computer. The computer additionally provides an indication of whether foods on the menu provide either a deficiency level or a toxicity level of vitamins and minerals.

Abstract: A sensualizer or sense-simile machine reproduces smells and flavors using a cylinder housing smell and flavor cartridges. A texture chamber replicates textures that stimulate the sense of touch through the fingers. Environmental conditions are replicated in a weather chamber. The machine can be activated from a remote location over a standard telephone line or accessed through a computer over a modem. With a computer or other input device, simulations and reproductions can be done locally.

Abstract: The invention is a prepackaged therapeutic meal for administration to a patient having at least one diet-responsive condition. The meal includes a plurality of separate meal components. At least one of the meal components contains a predetermined level of nutritional enhancement. The nutritionally enhanced meal component may be selected from the group consisting of meats, baked goods, sauces, starch sources, cereals, soups, desserts, and fruit juice beverages. In particular, the component supplies dietary fiber in the range of up to about 10 grams; vitamins and minerals at a range of at least about 5 to 35% USRDA; sodium in an amount less than about 2400 mg; potassium in an amount less than about 3500 mg; protein, such that up to about 30% of caloric intake is derived from protein; and fat, such that up to about 20% of caloric intake derived from fat.

Abstract: In a method and apparatus for determining the energy balance of a living subject on the basis of the energy use and on the basis of nutrition intake, the energy balance is calculated on the basis of a determined energy use of the subject and on the basis of an input of the nutrition intake of the subject via an input unit. This calculation takes place in a calculating unit supplied with a signal corresponding to the energy use, using a value of the calorific value of the food that can be obtained from a memory. A signal corresponding to this energy balance can be generated on a display unit.

Abstract: A utensil kit with a knife, spoon and two forks and method particularly for training adolescents to hold eating utensils correctly and in the a proper eating position where each of the utensils includes a contoured gripping portion formed over the utensil handle adapted to receive and register fingers and the thumb in color coded grooves corresponding to the proper position for the respective eating utensil and to enhance hand comfort when the utensil is being held and manipulated according to proper etiquette.

Abstract: A play material container includes a base having an interior cavity, a sidewall and a cookie-cutter edge defining a predetermined shape. A lid is configured to be snap-fitted upon the base to provide container closure. An extrusion die is formed in the container base sidewall which is capped by a resiliently supported cap secured to the container lid. The container lid defines an upper surface supporting a plurality of open face press molds. The cookie-cutter shape, the press mold elements, and the extrusion die aperture are preferably coordinated in accordance with a common theme such as a food article or the like.

Abstract: An interactive pre-set and adjustable behavior modification device suitable for encouraging modification of various behaviors, such as reduced or increased food intake, tobacco use, and alcohol consumption for example, having a plurality of parameters from which a user may selectably choose and adjust a program or accept the default program. The device monitors, and if selected by a user, adjusts, any behavior sequence which includes behavior actions and behavior intervals. If a preset program is selected and the default used, no record of any behavior action or interval is maintained. All other programs selected are recorded and automatically adjusted for the next behavior sequence. A display on the device shows the user what has been selected and the operation of the program.

Abstract: An integrated system of collecting data and reporting results, enabling an understanding of weight control and weight loss. The first embodiment of the invention is for a method of estimating an individual's baseline normal activities calories. The second embodiment of the invention is a method for the individual to plan and forecast weight loss goals. The third embodiment of the invention enables the individual to record estimates of weight and food calories and exercise calories constructing his own weight loss database. The individual's calories density is measured and is used to increase plan and forecast accuracy. A graphical representation of the data enables the individual to detect body water shifts, weight plateauing and resting metabolic rate changes so as to enable the individual to know the reasons why the individual is losing or not losing weight. The system organizes the data to minimize the impact of errors in the data while maximizing the data's information value.

Abstract: The present invention features a computerized, electronic cooking encyclopedia running on Sun SPARC stations. The computerized system and method provide a search tool for accessing information about a worldwide variety of foods and beverages. The program of the invention allows for searching recipes by culture, menu category, preparation method and ingredients. Information is provided about the degree of complexity, necessary equipment, cooking tips, any caveats proffered and restaurants that actually serve a given dish (along with their menus). The software includes accessing an extensive database having color illustrations. When a CD ROM video or audio library is accessed, animation and/or audio viewing and listening are made possible.

Abstract: A doll having body features and garb indicative of a selected food product. A storage compartment, e.g., as a pouch, is incorporated into the doll's clothing so as to contain a booklet containing nutritional information about the food product. The booklet is in the form of the food product and may contain either printed information about the food product or prerecorded information on a speech module assembly which is attached to the booklet. A tether is attached at one end to the doll and extends into the pouch with the booklet releasably attached to a second end of the tether. The tether allows the booklet to be positioned within the pouch and displaced therefrom without separation of the booklet from the doll.

Abstract: A narcotics flash card including a card which is folded in half so as to present to the user, at least initially, a photographic image of the drug through an opening in the upper portion of the card, and a three-dimensional textured surface simulating the feel of the drug on the upper portion of the card. Upon opening of the card, a wealth of information is provided concerning a particular illegal drug by which an individual may be taught and tested on the name and properties of a particular drug based upon a viewing of a small fraction of a photograph of the illegal drug through the opening in the upper portion of the card and feeling a textured surface which simulates the actual drug. Upon opening of the flash card, the individual's suspicions as to the name and properties of the particular illegal drug will be confirmed and additional information provided or an explanation will be provided to the individual as to what the individual should have known about a particular drug.

Abstract: A multi-player video game for health education encourages inter-player communication about a health condition by correlating the players' progress. Each player manages the health of a game construct such as a game character or body region. Correlating the player's game progress is achieved through: common scoring; conditioning a player's passage to higher levels on the health management success of all players; and common game resources, including game resources representing devices or supplies used in the care of the health condition. Applications include children' health education related to diseases such as diabetes and asthma, as well as health habits such as dental hygiene, and tobacco, alcohol and drug use.

Abstract: The invention is a device for teaching children about good nutrition, comprising a board divided into a plurality of regions and a plurality of tokens adapted to stick to the board. The tokens comprise at least:a) a plurality of first tokens, each of the first tokens corresponding to a single portion of a food or beverage item selected from a first specific food group; andb) a plurality of second tokens, each of the second tokens corresponding to a single portion of a food or beverage item selected from a second specific food group. The regions on the board comprise at least:a) a first region, where the first region is labelled as corresponding to the first specific food group; andb) a second region, where the second region is (1) labelled as corresponding to the second specific food group.

Abstract: In a preferred embodiment, a diet aid device, including: apparatus to indicate a net calorie intake goal; apparatus to indicate remaining calories to reach the goal; and apparatus to decrease the remaining calories to reach the goal as calories are consumed.

Abstract: A system is shown to teach individuals the relationship between the visual size and the nutritional characteristics of portions of food by using either a life size image of, or the corporeal finger of the individual as a scale against life size images of different sized portions of different kinds of food, while showing the nutritional characteristics of such portions; and to adjust the relative sizes of portions of food to provide a nutritionally well-balanced meal.