Abstract: A method, including: tracking a quantity of an item consumed and when the consumption occurs; tracking if an effect was felt and a magnitude of the effect felt; selecting an item of interest; displaying in graphical form the quantity of the item of interest consumed and when the consumption of the item of interest occurred; displaying in graphical form when the effect was felt and the magnitude of the effect felt; and determining if a relationship can be drawn between the display of the quantity of the item of interest consumed and when the consumption of the item of interest occurred and the display of the magnitude of the effect felt and when the effect was felt.

Abstract: It is provided with a medical inquiry processing unit for acquiring the response to a medical inquiry presenting medical inquiry items to a person to be examined, a nutrient requirement amount calculating unit for calculating the nutrient requirement amount of the person to be examined from the response to the medical inquiry, a nutritional supplement suggesting unit for suggesting the blend of a nutritional supplement based on the nutrient requirement amount of the person to be examined and a nutritional supplement blending unit for blending nutrients to prepare the nutritional supplement based on the blend of the nutritional supplement.

Abstract: The invention provides methods for promoting weight loss by an animal, promoting weight loss by an animal while preventing or minimizing loss of lean body mass by the animal preventing a reduction in energy metabolism by an animal reducing the risk of regaining weight by an animal after weight loss, and ameliorating undesirable animal behaviors associated with reduced caloric intake by intermittently feeding an animal a first diet containing calories that meet the animal's maintenance energy requirements and a second diet containing calories that do not meet the animal's maintenance energy requirements. In preferred embodiments, the described feeding pattern and diets are ted in conjunction with one or more weight loss agents.

Abstract: In one embodiment, a behavior assessment and modification device comprises a strap for fastening the device about a user's limb; a data interface for receiving input by the user; a sensor for detecting movement by the user; a processor for processing movement data detected by the sensor and interpreting the movement data according to the input received from a user; a memory component for storing the input received from the user, the movement data, and the interpretations of the movement data; and a signaling component for alerting the user according to the processed movement data.

Abstract: A recipe book system and method are presented. The system allows non-readers to use a recipe book to prepare foods for cooking or baking. Recipes in the recipe book are presented with images representing ingredients, measuring devices, cooking tools, and instruction steps. Removably-attachable stickers are provided. The stickers may have duplicate images of one or more of the images in the cookbook. In a method for using the recipe book system, a non-reader uses the images in the cookbook to perform actions for food preparation, and then attaches image stickers to a page of the recipe book to indicate that particular actions have been completed.

Abstract: An incrementally-sized dishware system and method for weight management gradually modifies food portion consumption behavior to provide healthier eating habits. The incrementally-sized dishware system and method includes a plurality of incrementally-sized plates having successively differentiated plate surface areas. Each of the incrementally-sized plate surface areas is successively different by an increment to modify food portion delivery to a user. When utilizing the incrementally-sized dishware system and method a user selects a starting plate surface area based on a combination of weight management factors, and over time successively shifts to plates having smaller/larger plate surface areas. Interval changes between the dishes of the incrementally-sized dishware system and method adjust the amount of food consumed and rate of weight loss over time.

Abstract: An energy consumption estimator (10) includes a body motion sensor (17), a first calculation unit (18), an acquisition unit, and a second calculation unit (19). The body motion sensor (17) detects body motion by a user. Based on the body motion detected by the body motion sensor (17), the first calculation unit (18) calculates the user's total energy consumption. The acquisition unit acquires the user's energy consumption derived from fats and lipids. Based on the energy consumption derived from fats and lipids and on the total energy consumption, the second calculation unit (19) calculates the user's total energy derived from carbohydrates.

Abstract: Systems and methods of grading food items include a user customizable profile that allows a user to specify nutritional needs, dietary goals, or a medical state. The user profile is used to provide a user specific grade to one or more food items. This grade is configured for a user to compare food items and learn which provides better nutrition according to their profile. The user profile is optionally configured to take into account a medical state such as celiac disease, diabetes, or a nutritional deficiency. A grade can be provided for a single food item or to a list of food items.

Abstract: Disclosed herein is an information encoding, marking, tracking, and transmission system for information related to nutritional substances, including nutritional content. Upon the creation of a nutritional substance, whether grown, raised, caught, collected or synthesized, information regarding the nutritional substance is accumulated, encoded and referenced to the particular nutritional substance. This information can be marked directly on the nutritional substance, but can instead be stored elsewhere, and referenced to the nutritional substance by means of a marking, unique identifier, a unique inherent property, unique genetic attribute, or an induced genetic attribute. A consumer of the nutritional substance can use this reference to retrieve the information regarding the creation of the particular nutritional substance.

Abstract: A recipe book system and method are presented. The system allows non-readers to use a recipe book to prepare foods for cooking or baking. Recipes in the recipe book are presented with images representing ingredients, measuring devices, cooking tools, and instruction steps. Removably-attachable stickers are provided. The stickers may have duplicate images of one or more of the images in the cookbook. In a method for using the recipe book system, a non-reader uses the images in the cookbook to perform actions for food preparation, and then attaches image stickers to a page of the recipe book to indicate that particular actions have been completed.

Abstract: An activity-oriented studying method in an online-to-offline manner is suitable for athlete training, language learning, weight management, health management, potential development or in-depth travel. The activity-oriented studying method includes providing a network platform and a physical storefront, and selecting a coach on the network platform by a user, and recommending a personal course to the user according to a study record of the user on the network platform by the coach. The activity-oriented studying method further includes confirming the personal course on the network platform by the user, so that the user attends an interactive class with the coach face to face in the physical storefront. After the course, the activity-oriented studying method further includes updating the study record via the network platform by the user, and grading the user via the network platform so as to record a grade of the user into the study record by the coach.

Abstract: An apparatus and a system comprise a plate device comprising a support structure and a plurality of compartments being configured to retain items. The compartments are supported by the support structure. A plurality of weighing devices is configured to weigh the compartments. A scale support structure is configured to support the plate device and the weighing devices. A processing device is in communication with the weighing devices and is operable to at least process weight information. A presentation device is in communication with the processing device. The presentation device is operable to at least display processed weight information of items in each of the compartments and to display a sum total of processed weight information of items retained in the plate device.

Abstract: Medication can be concealed using a device that comprises a food storage container, a nozzle, and a base. The food storage container typically stores a non-solid food product that can be used to conceal medication, dispense toppings, and make treats. Furthermore, the food storage container can be configured to mate with a nozzle, which could control the flow of the food product within the food storage container. The base comprises a cavity configured to receive an open capsule, wherein the non-solid food product can be dispensed via the nozzle of the food storage container.

Abstract: This invention provides diets useful for promoting fat loss in animals having a total lysine to metabolizable energy ratio of from about 6 to about 10 g/Mcal. This invention also provides compositions for promoting fat loss in animals, methods for preparing the compositions, methods for using the diets and compositions, articles of manufacture comprising the diets and compositions, and means for communicating information or instructions about such diets, compositions, methods, and articles of manufacture.

Abstract: Data indicating a user's desired, and/or mandated/prescribed, dietary guidelines and/or restrictions is obtained from one or more sources and then when the user is frequenting a restaurant, fast food establishment, supermarket, or any other establishment for obtaining food, an optical image of printed or visual nutritional information associated with the food item the user is contemplating purchasing/eating is obtained via one or more user computing systems. Optical Character Recognition (OCR) technology is then used to transform the printed/visual nutritional information contained in the optical image into discrete nutritional information data. The nutritional information data is then analyzed and compared with the data indicating the user's desired, and/or mandated/prescribed, dietary guidelines and/or restrictions and a recommendation is made to the user as to whether the contemplated food item is a good/acceptable purchase for the user, and/or whether the user should eat/purchase the food item.

Abstract: A cooking aid device is disclosed that uses themes to represent measurements and to help children understand cooking concepts. The cooking aid device comprises a plurality of measuring instruments, such as measuring cups and/or measuring spoons, and a recipe book. The plurality of measuring cups each comprise a symbol to represent a specific measurement. The symbols can be jungle animals, farm animals, sea life animals, shapes, colors, Braille, letters, numbers, etc. The recipe book comprises a plurality of recipes, as well as a plurality of symbols that correspond to the symbols displayed on the plurality of measuring cups. The symbols indicate to a child visually how much of one ingredient to place into a bowl. Thus, a child can visually match one of the plurality of measuring cups with a specific measurement based on the corresponding symbols displayed on the measuring cups and matched to the recipe book.

Abstract: A game to help players learn how to make the best choices in regards to nutrition and exercise is disclosed. A game board may be configured with start areas, food choice areas, and exercise areas. Players on food choice areas must answer a food choice question and add tokens to the player's weight container based on the answer. Players on an exercise question must answer an exercise question and add or remove tokens to or from player's weight container based on the answer. Answers to an exercise question can require that a player perform an exercise listed on a selected exercise card and remove tokens from the player's weight container based on successfully performing the exercise in whole or in part. When all the players have made a complete circuit of the game board, each player weighs his or her weight container and determines in which weight category his or her weight container falls.

Abstract: A system and related method for consumer focused portion control plating and nutritional intake are described. The system includes a variety of dishware and discs with indicia that provide dietary guidance.

Abstract: The Personal Lifecycle Engine is a set of methods and systems based on the Ten-Level Enterprise Architecture designed to empower personal wellness and health. The Engine, unlike institution-provided solutions, provides person-centricity providing the user with life-long personal control of wellness and health information. The Engine is scenario centric and personal aspiration driven employing personally designed daily wellness and health activities as executable and measurable processes. The Personal Lifecycle Engine serves the user by controlling the input and output of information. It controls the disclosure of private information to the specific wellness and health need. It designs healthcare processes for personalized treatment and captures actual treatment processes and tracks dosages. The Personal Lifecycle Engine employs the tightly-coupled Ten-Level Enterprise Architecture to ensure the seamless, complete and correct execution of all process logic.

Abstract: Techniques for performing holographic cooking demonstrations are described. In one embodiment, for example, an apparatus may comprise a processor circuit and a holographic cooking demonstration module, and the holographic cooking demonstration module may be operable by the processor circuit to receive holographic cooking demonstration information, generate holographic cooking display information based on the holographic cooking demonstration information, and send the holographic cooking display information to a holographic display arranged to display holographic cooking demonstration user interface elements based on the holographic cooking display information. In this manner, holographic cooking demonstrations may be performed in a three-dimensional space comprising a workspace. Other embodiments are described and claimed.

Abstract: A method that assists in weight loss includes distributing at least one plate to a user. The plate has a maximum dimension of no more than 10 inches, and a top surface that includes visual indicia representing a pattern defining four parts of equal area on the top surface in a discreet manner that avoids any indication of distribution of food groups over the parts of the plate. The method further includes distributing use instructions that recommend the distribution of food groups of a meal to be eaten on the plate over the four parts of the top surface as defined by the pattern. The pattern is preferably symmetrical about two orthogonal axes that cross one another at or near the center of the top surface of the plate, and has a luxurious style that cooperates with its discreet nature to allow for multiple purpose uses (including everyday use, entertaining, and/or portion control/dieting).

Abstract: The present system and method provides a more precise way to record food and beverage intake than traditional methods. The present disclosure provides custom software for use in mobile computing devices that include a digital camera. Photos captured by mobile digital devices are analyzed with image processing and comparisons to certain databases to allow a user to discretely record foods eaten. Specifically, the user captures images of the meal or snack before and after eating. The foods pictured are identified. Image processing software may identify the food or provide choices for the user. Once a food is identified and volume of the food is estimated, nutrient databases are used for calculating final portion sizes and nutrient totals.

Abstract: A computer implemented method for accumulating money using a client device, server, and network can include presenting a user interface, creating a user profile, forming an account for accumulating money linked to another account, enabling the user to input goals, and enabling the user to make and receive deposits into the account for accumulating money. The deposits can include an amount of money selected by the user, an amount of money saved by not purchasing a product or service, an amount of money saved by purchasing a lower priced product or service, or an amount of money associated with a non-monetary goal. The computer implemented method can include transmitting prompts to the client device with suggestions on how to save money, determining a progress towards the goals, displaying the progress, and displaying an updated monetary amount to be accumulated.

Abstract: Disclosed herein is a consumer information and sensing system for nutritional substances. The consumer information and sensing system tracks an determines information regarding the nutritional, organoleptic, or aesthetic state of nutritional substances, obtains input from consumers regarding a desired nutritional, organoleptic, or aesthetic state at consumption, and provides an indoor navigation system to locate such nutritional substances.

Abstract: A consumer information and sensing system for consumables and cosmetic substances. The consumer information and sensing system tracks an determines information regarding the efficacy state of consumables and cosmetic substances, obtains input from consumers regarding a desired efficacy state at consumption, and provides an indoor navigation system to locate such consumables and cosmetic substances.

Abstract: The present disclosure provides methods for obtaining direct child-liking information in a product testing environment and/or for improving development of products for pre-school-aged consumers. In an embodiment, methods for directly assessing child-liking of a food product are provided and include the use of a 4-point, bifurcated scale-based approach. The scale-based approach employs an initial two-component assessment as to whether a child finds a product to be acceptable or unacceptable. Upon establishment of the acceptableness of the food product, the scale-based approach further asks the child whether the acceptableness of the food product should be modified to assess the degree of acceptableness of the food product.

Abstract: An interactive and motivational game apparatus and game are disclosed for encouraging children to eat a healthy meal. Provided is a table game apparatus comprising meal time images, and interactive elements including light, sound, or motion that game players can interact with by pressing activation buttons located on the game apparatus.

Abstract: Disclosed is a method for meal optimization comprising of populating a database with data where the data include recipes, diet choices, menus, food items or nutritional information. A first set of inputs is received where the first set of inputs are received from a device. The first set of inputs is associated with the data. A weight value is assigned to the data then the data is ranked. An optimization algorithm engine is run based on the data and first set of inputs. A first meal plan is generated and displayed. A second set of inputs after the displaying is received where the second set of inputs are based on the first meal plan. A second meal plan is generated and displayed. Confirmation of acceptance is received and after receiving this, the second meal plan is saved in a memory. The method is performed by a software program.

Abstract: Disclosed herein is a consumer information and sensing system for nutritional substances. The consumer information and sensing system tracks an determines information regarding the nutritional, organoleptic, or aesthetic state of nutritional substances, obtains input from consumers regarding a desired nutritional, organoleptic, or aesthetic state at consumption, and provides an indoor navigation system to locate such nutritional substances.

Abstract: The disclosed subject matter is directed to an educational game designed to teach children about healthy food choices and the importance of foods from different food groups to a healthy diet. In one embodiment the game comprises a representation of a plate that is divided into different colored segments where each colored segment represents a different food group, and game pieces are designed to represent different foods. The game involves placing the game pieces onto the different colored plate segments of the correct food group and making a meal having a healthy balance of different foods. The game can be played as a group or individually. Different formats for the game include, but are not limited to, a board game, a hanging wall chart, a floor game, and a computer game.

Abstract: A dieting support system includes a function that detects a component of biogas and that measures concentration of the biogas, a function that accumulates and analyzes the measured result, and a function that determines suitable timing for taking a meal or suitable timing for doing exercise, depending on the analyzed result.

Abstract: Systems and methods that employ computer processors and computer executable instructions to identifying state information of a user; and suggest personalized food choices based on the user's dietary history at point of purchase or point of decision making to encourage healthy food choices.

Abstract: Disclosed herein is a transformation system for at least one component of a single or multi-component nutritional substance. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically modifies the transformation in response to this information.

Abstract: A system and method for collecting food intake related information, processing the information into a caloric value, and recording and reporting the value is provided. The system includes an electronic device having a sensor, an input device, a display, processor, memory, and code modules executing in the processor for implementation of the method. Information concerning the swallowing of food is collected. Weighting factors related to the caloric concentration of the food being ingested are also collected. The caloric value of the users eating is computed by the processor by combining the swallow data with weighted parameters in accordance with an algorithm. The caloric value is recorded in a user's profile and notifications can be generated based on the caloric value and a historical record of food intake information can be maintained and provided to the user via a portal such as a smart phone device or the internet.

Abstract: Disclosed herein is a consumer communication system for nutritional substances. The consumer information system obtains information regarding the nutritional substance being consumed by the consumer, and provides that information to the other constituents in the nutritional substance supply system.

Abstract: Disclosed herein is an information system regarding nutritional substances. The nutritional substance information system collects, stores, tracks, and transmits information regarding the creation, preservation, transformation, conditioning and consumption of nutritional substances, and correlates such information with various organizations, entities, industries, and governments outside the nutritional substance supply systems, so as to optimize the production of nutritional substances, as well as optimize the consumption of nutritional substances.

Abstract: Disclosed herein is a transformation system for nutritional substances. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically controls the transformation in response to this information optimize the organoleptic properties of the transformed nutritional substance, while minimizing any detrimental changes to the nutritional content.

Abstract: A system may include utensil means for portioning a foodstuff into a first portion and a second portion, a means for detecting a first portion size for the first portion with the utensil means, a means for detecting a second portion size for the second portion with the utensil means, and a means for determining a cumulative amount of portioned foodstuff based upon the first portion size and the second portion size.

Abstract: Disclosed herein is a information system for nutritional substances. The information system obtains information regarding a nutritional substance from the creation of the nutritional substance, the preservation of the nutritional substance, the transformation of the nutritional substance, the conditioning of the nutritional substance, and the consumption of the nutritional substances. The information system stores and provides this information to the various constituents of the nutritional substance supply system.

Abstract: Disclosed herein is a transformation system for at least one component of a single or multi-component nutritional substance. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically modifies the transformation in response to this information.

Abstract: A method of monitoring nutritional intake by image processing is completed through a portable electronic computing device, where the computing device is communicably coupled with a database. At least one meal image is taken by the computing device, where the at least one meal image can be a three-dimensional image, a plurality of images, and a nutritional label image with at least one image. The at least one meal image enables the software to identify at least one component and a portion size of the at least one meal image. Then meal calories and nutritional facts are calculated and stored in order to monitor the intake food of an individual.

Abstract: Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that have beneficial effects within specific ranges are provided. Dietary plans, and formulations comprising dietary products that comprise optimized levels of nutrients derived from phytochemicals, antioxidants, vitamins, minerals, lipids, proteins, carbohydrates, probiotics, prebiotics, microorganisms and fiber. Diet plans and modular nutritional packages comprising food and drink items tailored according to consumer patterns typed by diet, age, size, gender, medical conditions, family history, climate and the like are provided.

Abstract: A method and system for analyzing at least one food item on a food plate is disclosed. A plurality of images of the food plate is received by an image capturing device. A description of the at least one food item on the food plate is received by a recognition device. The description is at least one of a voice description and a text description. At least one processor extracts a list of food items from the description; classifies and segments the at least one food item from the list using color and texture features derived from the plurality of images; and estimates the volume of the classified and segmented at least one food item. The processor is also configured to estimate the caloric content of the at least one food item.

Abstract: The instant invention describes various computer program products and methods of using the same in order to provide personalized nutritional advice to end users.

Abstract: A body weight management device includes a body weight obtainment unit that obtains measurement data in which a body weight measurement value and a measurement day/time are associated with each other, an increase/decrease amount calculation unit that calculates a target intra-day variation amount by which the body weight varies during sleep, a target obtainment unit that calculates a target value when measuring a pre-sleep body weight value at a second timing before the measurement subject sleeps relative to a post-waking body weight value that is measured at a first timing after the measurement subject wakes, an advice obtainment unit that obtains advice information regarding meals to achieve the target value, based on a result of comparing a pre-meal body weight value measured at a third timing prior to a meal with a threshold value, and an output processing unit that outputs the obtained advice information.

Abstract: A method and apparatus for generating a visual representation of a flavor or texture profile based on flavor or texture preferences of a user with respect to each of a plurality of flavor or texture categories or based on flavor or texture characteristic information representing flavor or texture characteristics of a product or recipe for each of a plurality of flavor or texture categories. The flavor or texture preferences of a user and the flavor or texture characteristics of a product or recipe with respect to each of a plurality of flavor or texture categories is determined by way of a method and apparatus for determining a flavor or texture profile for a user and a method and apparatus for determining a flavor or texture profile for a food element, respectively. Also described is a method and apparatus for providing food element recommendations based on flavor or texture.

Abstract: A package is provided for housing consumable products. Methods for teaching children to identify foods to consume and for identifying product brands are also provided. In a general embodiment, the present disclosure provides packages including a body defining a perimeter and at least one interior compartment for housing a consumable product. The perimeter alone, or the perimeter in conjunction with the compartments, forms a shape that is not a typical geometric shape and that is a recognizable shape to a child such as, for example, a ghost or a dog.

Abstract: Processes are provided for controlling body weight of a consumer, as well as for selecting and purchasing foods, and for producing food products, based on a combination of food energy data and relative healthfulness data for a candidate food. Various ways are provided for obtaining and accessing the food energy data and relative healthfulness data. Related processes and systems are also provided for assisting in the foregoing processes.

Abstract: A method and apparatus for generating a visual representation of a flavor or texture profile based on flavor or texture preferences of a user with respect to each of a plurality of flavor or texture categories or based on flavor or texture characteristic information representing flavor or texture characteristics of a product or recipe for each of a plurality of flavor or texture categories. The flavor or texture preferences of a user and the flavor or texture characteristics of a product or recipe with respect to each of a plurality of flavor or texture categories is determined by way of a method and apparatus for determining a flavor or texture profile for a user and a method and apparatus for determining a flavor or texture profile for a food element, respectively. Also described is a method and apparatus for providing food element recommendations based on flavor or texture.

Abstract: A method and apparatus for generating a visual representation of a flavor or texture profile based on flavor or texture preferences of a user with respect to each of a plurality of flavor or texture categories or based on flavor or texture characteristic information representing flavor or texture characteristics of a product or recipe for each of a plurality of flavor or texture categories. The flavor or texture preferences of a user and the flavor or texture characteristics of a product or recipe with respect to each of a plurality of flavor or texture categories is determined by way of a method and apparatus for determining a flavor or texture profile for a user and a method and apparatus for determining a flavor or texture profile for a food element, respectively. Also described is a method and apparatus for providing food element recommendations based on flavor or texture.