Abstract: A computerized method and system for monitoring food consumption.

Abstract: Provided herein are methods and systems for identifying one or more cofactors such as vitamins for individuals based on the genetic makeup of the individual by detecting the presence or absence of at least one genetic variant, determining a predisposition to cofactor remediable condition, generating a personalized nutritional advice plan based on the genetic variant. Also provided herein are formulations of cofactors determined by the genetic make-up of the individual and methods of determining and producing these formulations.

Abstract: A food container behavior modification system and method are provided. The food container behavior modification system includes a series of customized food containers including at least a first food container; a first behavior modifier integral to the first food container; a second food container; and, a second behavior modifier integral to the second food container.

Abstract: The invention relates to a record sheet for monitoring and evaluating behaviour modifications, particularly in relation to health, and method of monitoring and evaluating behaviour modifications.

Abstract: A website providing a weight, activity and nutritional program over a network. The website allows users to input an assessment of a subject, which can be used to generate a condition overview and 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, and to enter and monitor activity data.

Abstract: The invention relates to a device for simulating the stomach of a monogastric mammal or of a human being that includes at least two compression chambers (C2, C3) connected together by an intermediate chamber. Each compression chamber (C2, C3) includes a piston (72, 73) adapted for urging the content of a compression chamber (C2, C3) towards the other compression chamber (C2, C3). The device includes means (20) capable of generating turbulent flow of the device content when passing through the intermediate chamber (C8). The intermediate chamber (C8) is formed in an intermediate block (8) provided with an access means (11a, 12, 16) for supplying products (12) and/or tapping the content of the device at any moment of the operation cycle thereof.

Abstract: A method to modify weight and nutrition by creating a profile of user behavior and psychological factors; matching that profile to potential behavior changes that have been shown to induce positive change in persons with the user's profile; generating a list of recommended behavior changes for the user that are correlated with positive change for the user's profile; providing the user with a specific plan for adoption of the recommended changes; and modifying the plan over time in response to user experience. Psychological support for the user can be provided to continue in and comply with the plan. The plan can be created and maintained through a website accessed via computer connection to the Internet and the psychological support can be provided by electronic communications.

Abstract: Feedback systems and methods communicate implanted sensor-based feedback signals to promote behavior modifications that ameliorate obesity and other eating disorders. The system and methods described may also be applicable to any treatment in which presenting feedback regarding patients' eating and exercise habits is desired. The present invention provides a method and system for treating a patient by collecting ingestion and exercise information about the patient from an implanted sensor and communicating the collected information to the patient, his or her physician and/or other health care providers. In some embodiments, stimulation of the patient's stomach is also provided to reduce caloric intake. In some embodiments, the collected data is transmitted to a central server.

Abstract: The invention provides methods for enhancing the palatability of animal digests by adding anti-gelling agents to animal digests while adjusting the pH to a pH optimal for proteases used to hydrolyze viscera proteins. The anti-gelling agents maximize the production of viscera protein hydrolysates that can participate in Maillard reactions and increase palatability of the animal digest.

Abstract: A method and system for presenting nutritional information about food products. The method involves gathering nutritional data about food products, analyzing that data to determine a nutritional value, scoring the product, and applying a designation reflecting the nutritional score. The nutritional value score designation is then displayed at the point of sale for observation by customers. The system includes a data gathering function, a data analyzing function, a data storing function, a scoring function, a reporting function and a display function to perform the steps of the method described.

Abstract: Methods and systems for providing a lifestyle companion system are provided. The lifestyle companion system can provide a platform to conduct a user interview. Based on the user interview responses, the system can suggest activities, references, and/or plug-in modules. During performance of activities, the system can provide audio and/or visual cues related to the activities and collect data indicative of the user's performance. Based on the collected data, the system can dynamically adapt the user's goals and/or activities the user is performing or will perform. In some embodiments of the present invention, the lifestyle companion system of the present invention can be applied to fitness, nutrition, and/or medical modules. The system also can be used to facilitate synchronous group activities.

Abstract: A method and computer usable program product for generating meal plans based on a set of nutritional policies. The process determines nutritional requirements specified by a set of nutritional policies in response to receiving a request for a set of meal plans for a set of users. The set of nutritional policies correspond to the set of users. The process identifies a set of potential meal plans in response to determining the nutritional requirements specified by the set of nutritional policies. Each potential meal plan in the set of potential meal plans satisfies all nutritional requirements for the set of nutritional policies. The process generates a listing of ingredients required by the selected meal plan that is unavailable in a current inventory in an amount required by the selected meal plan, in response to receiving a selection of a potential meal plan to form a selected meal plan.

Abstract: There is a dish coding system configured to discreetly represent serving portions on a dish. The dish coding system includes a dish, configured to support food thereon; and a plurality of decorative indicia visibly disposed across a top portion of the dish. The plurality of decorative indicia does not include any overt indication of a relationship between a decorative indicia characteristic and intended portions to be disposed thereon. The plurality of decorative indicia includes an indicator disposed on the top surface of the dish, configured to differentiate food serving portions. The dish coding system also includes an index associated with the dish and including an overt indication of a relationship between decorative indicia characteristics and intended portions to be disposed thereon. The index is visibly displayed on a bottom surface of the dish. The dish may be selected from the group consisting of; plates, bowls, glasses, cookware, pots, pans, cups, and dishes.

Abstract: Techniques for providing personalized location-aware nutrition management information are provided. The techniques include receiving geographical coordinates of an individual, acquiring nutritional information from one or more food providers within a designated proximity of the geographical coordinates of the individual, generating one or more nutrition selection options for the individual based on the nutritional information from the one or more food providers within a designated proximity of the geographical coordinates of the individual and dynamic nutritional guidelines for the individual, and outputting the one or more nutrition selection options to the individual.

Abstract: The invention regards a medical apparatus made up of at least two devices (30, 32) adapted to measure eating rate utilized to teach persons to eat according to a predetermined graphic eating curve (10, 24) displayed on a screen, and a method therefore. There are means in a memory automatically calculating equations for predetermined eating curves (10, 24) based on data obtained from a cumulative food intake in a control meal through an introductory curve followed by training curves. The cumulative food intake is fitted to a quadratic equation y=ax2+bx+c, where the parameter y represents food intake, and represents a change in the slope of the curve over time x, b represents a constant slope of the curve over time, the initial rate of eating, and c represents food intake at the start of a meal, whereby the introductory curve has the same properties as the cumulative food intake obtained in a control meal.

Abstract: A dishware item adapted to provide serving size guidance and tabulate portion size is described. The dishware item is optimized for use by young children, having functional and graphic design elements that provide stimulation, form a positive association with mealtime, and help instill a lifetime of healthy eating habits. The dishware item includes multiple food item compartments, each compartment associated with a type of food item. The dishware item also includes multiple tabulation counters, each counter associated with a food item compartment. In addition, the dishware item includes a non-skid base coupled to the food item compartments and the tabulation counters. The non-skid base is adapted to prevent movement of the dishware during use.

Abstract: A health monitoring system can include an intake tracker, an output tracker, a personal monitor, and a recommender. The health monitoring system can track food, exercise, and personal characteristics in order to provide health assessments and recommendations. The intake tracker can include a camera for capturing images of products. A data acquisition system can be used to acquire data about products that are photographed using a variety of methods. The data can be entered into a database with a picture of the product for later look-up. The data acquisition system can include a user-assisted segmentation method of an image to identify the product.

Abstract: A dining plate includes a top portion with a substantially transparent window therein. The plate also includes a bottom portion with a bottom surface having a first outside receiving groove and second inside receiving groove. The bottom portion has a generally planar shape that corresponds generally to the shape of the top portion. The bottom portion also has a top surface with a continuous inner standing rib and an outward rim. The top and bottom portions are joined together so that the inner standing rib is releaseably positioned in the inside receiving groove and the outward rim is releaseably positioned in the outside receiving groove. A substantially watertight cavity is formed between a central section of each of the top and bottom portions. The cavity is aligned with the window in the top portion.

Abstract: An automatic diet planning method includes receiving, by a computing device, user input of a nutrition constraint on a type of nutrition; receiving user input of a preference constraint on a type of user preference, wherein the user preference has nothing to do with nutrition; providing to the user a plurality of meal items; pre-determining a nutrition value for each meal item regarding the type of nutrition; pre-determining a preference value for each meal item regarding the user preference; and receiving from the user a selection of at least one planned meal item from the plurality of meal items according to the nutrition constraint and the preference constraint, wherein the planned meal item has the nutrition value and the preference value respectively complying with the nutrition constraint and the preference constraint.

Abstract: An online game that promotes healthy behavior by engaging computer users and by providing educational information about health and nutrition. User participation is measured in relation to an avatar of a belly that gains and loses weight according to game play. Users are assigned an avatar according to answers to profile questions. Users earn points by correctly answering health and nutrition questions. When a user answers a question correctly, the player can help him- or herself or “sabotage” a friend. Users also have options to help a friend. The game has consequences for incorrect answers. Updates to a leader board and a message board allow users to see how friends are doing. Social networking aspects of the game keep users engaged and entertained, and therefore, more likely to participate. Participation helps users to increase their knowledge of health and nutrition facts and therefore, their knowledge regarding healthy behaviors.

Abstract: An Aromas kit uses containers of certain discrete molecules to provide odors suitable for an olfactory education of wine properties. The disclosed molecules may be found within certain wines and provide a useful olfactory reference when smelling a finished wine sample, even when the wine sample contains a myriad of other conflicting or competing molecule smells.

Abstract: A portable terminal including: an imaging portion; a storage portion configured to store a database in which a plurality of foods and the calories thereof are associated with the shapes of containers and with the colors of the foods; a container detection portion configured to detect, from an image taken of a food slantwise at a predetermined angle to a horizontal direction, a container on which the food is placed; a container shape classification portion configured to classify the shape of the container detected by the container detection portion; a color detection portion configured to detect the container having been detected by the container detection portion; and a food estimation portion configured to estimate the food and the calories thereof from the database.

Abstract: A meal plate includes: a plurality of container receiving parts for receiving a container to serve food; an input part for inputting the kind of the food served in the container which is received in the container receiving parts; a measuring part disposed under the container receiving part for measuring information of the food served in the container; a storage part for storing the information of the food measured in the measuring part; and a communication part for transmitting the information of the food stored in the storage part to a user terminal.

Abstract: An oral composition and a method for enhancing tasting capability and tasting intelligence involve applying the oral composition of a specific design to a user's mouth, wherein the specific design comprises allowing the oral composition to release successively one or more stimulating factors in the user's mouth over time; allowing the oral composition to provide the user with an innovative tasting experience constructed from music-like, graduated, rhythmic tasting and mouthfeel while the stimulating factors successively dissolve in and release to the user's mouth in a predetermined manner; and conducting diagnosis, training and/or enhancement of tasting capability and/or tasting intelligence of the user based on the user's individual music-like, graduated, rhythmic tasting and mouthfeel.

Abstract: Methods and systems of establishing a program to maximize weight loss include determining an energy deficiency and an exercise regimen for a particular female individual based on an increased concentration or level of at least one ovarian hormone, such as an oestrogen or progesterone. The increased concentration of the at least one ovarian hormone may be determined by calculating a phase of a menstrual cycle of the female subject. The daily energy deficiency may be calculated and an exercise regimen determined based on the phase of the menstrual cycle. By decreasing the daily energy deficiency and increasing the exercise regimen while the concentration of at least one ovarian hormone is increased, weight loss (i.e., fat loss) may be maximized.

Abstract: The present invention relates to a device of regulation of the food characterized in that it includes/understands a device of measurement of the catch of meal which includes/understands in particular a measurement of the chewing and/or swallowing (20) and/or a measurement of the pin (10) of the gesture of food catch, measurements being then treated by a terminal (30) which restores an analysis with the user of it.

Abstract: An evaluation method for containers and food to improve storage and use includes determining particular portions of food correlated with size of storage containers for providing portions of specific calorie content; and/or evaluating types of containers and/or settings for containers to accomplish improved storage time. The method includes an electronic device having a database and the capability of modifying and entering information. Typical information is a food product, and type and size of a particular storage container. The method calculates and provides an appropriate setting for the particular container for the particular food, which enhances storage. The method may enable a consumer to identify a portion of a particular food for placement in a pre-set sized container to create a desired calorie content. The consumer can then easily identify the total amount of calories for a particular combination of portions in a meal.

Abstract: The system and method for automated personalized and community-specific eating and activity planning are provided that are linked to tracking with automated multimodal item identification and size estimation and enable and integrate health and other user datastreams and enables rewards and links to healthy eating and activity partners based on that data. The system and method also provide personalized wellness recommendations. The system and method also enables action, such as single click ordering of the healthy meals or shopping list on one's plan from local restaurants and grocery stores, and receipt of mobile vouchers and coupons with a unique validation system for use at retailers.

Abstract: Provided are embodiments of instructional maps providing instructions for creating a finished product—such as a finished food product—and kits—such as baking or cooking kits—which include one or more such instructional maps. The instructional maps preferably include a recipe in the form of a series of step-by-step instructions for creating a finished food. The instructional maps may also include one or more activities to be completed while making the food, such as games, quizzes, puzzles, experiments, foreign language activities, social interaction activities, and instructions for doing one or more physical exercises. Some embodiments may also include two sides made up of instructions, activities, facts, etc. which are respectively designed for users of different ages, genders, interests, etc.

Abstract: A structure, method, and computer program product for a diabetes control system provides, but is not limited thereto, the following: open-loop or closed-loop control of diabetes that adapts to individual physiologic characteristics and to the behavioral profile of each person. An exemplary aspect to this adaptation is biosystem (patient or subject) observation and modular control. Consequently, established is the fundamental architecture and the principal components for a modular system, which may include algorithmic observers of patients' behavior and metabolic state, as well as interacting control modules responsible for basal rate, insulin boluses, and hypoglycemia prevention.

Abstract: An incrementally-sized Standard-Sized eating-ware system and process comprise a plurality of formulas to establish and assign Standard Sizes to eating-ware. The Standard Sizes' total volumetric capacity equivalents are based on a series of incrementally-sized flat surfaces. These capacity equivalents comprise volume inside eating-ware and directly above it. Standard Sizes guide and control amount and rate of food consumed. The system and processes provide a plurality of incrementally-sized Standard-Sized eating-ware components having successively decreasing Standard Sizes appointed to be utilized in a graduated manner over a period of time and deployed during intervals to provide gradual, unnoticeable food adjustment, which enables users to modify eating habits for effective weight management while minimizing the perception of change. Numerical and letter representations of Standard Size and Calorie Density Mark guide users in selecting eating-ware components to maintain, prevent, increase or decrease weight.

Abstract: The invention provides a nutrition-control device and method for a continuous follow-up of the daily consumption during a prophylactic or therapeutic diet, enabling the active participation of a dieter in selecting the menu, and stimulating the dieter's motivation.

Abstract: Methods and apparatus are provided for monitoring and encouraging health and fitness. In accordance with a first aspect, an apparatus is provided that is adapted to assist in weight loss and exercise. The apparatus comprises a personal digital assistant (PDA) having computer program code adapted to assist in at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. The PDA also includes computer program code adapted to display historical data regarding at least one of calorie counting, meal selection, meal suggestion, weight monitoring, weight loss or gain monitoring, fat consumption monitoring, sugar consumption monitoring and salt consumption monitoring. Numerous other embodiments are provided, as are methods, systems and computer program products.

Abstract: A processor-implemented method, system, and/or computer program product directs a user using a physiological sensor to a needed medical resource. A real-time state of a medical condition of a user is determined based on readings from a physiological sensor on a user. A processing system correlates the real-time state of the medical condition of the user to a medical resource, which has been predetermined to have a capability of ameliorating the real-time state of the medical condition of the user. Directions are then sent, to the user, for a temporally nearest medical resource that has been predetermined to have the capability of ameliorating the real-time state of the medical condition of the user.

Abstract: A product and method for implementing and maintaining a “medical food” program for a patient having special nutrient needs in which a medical food is prescribed for said patient and for facilitating the required ongoing supervision of said patient and evaluation of the effectiveness of the prescription, the product comprising software permitting input of basic patient data, said method to include the input of basic patient information, the prescription and repeated input of physiological factors permitting review, supervision and evaluation of the effectiveness of the prescribed medical food.

Abstract: Methods for evaluating and treating patients for dysphagia are provided. In a general embodiment, the method comprises screening the patient for dysphagia symptoms, diagnosing and categorizing the dysphagia if the patient exceeds a threshold of dysphagia symptoms, choosing the proper dysphagia treatment product based the patient's dysphagia, and giving the patient preparation instructions for the dysphagia treatment product.

Abstract: The utility device for which the patent is applied for is a simple device. There are no mechanical moving parts. The device will sit on counter tops of stores and provide savings to the merchant by reducing/eliminating waste. It will provide the customer with an end to frustration and wasted time.

Abstract: A cuff for a health managing system includes a strand having first and second terminal ends. A plurality of beads, each presenting a numerical or a non-numerical value, are slidably retainable and movable along the strand. The beads are movable between various positions between the first and second terminal ends for tabulating a health management system or preventing movement of the beads between the first and second terminal ends.

Abstract: A system and method for weight management and loss is provided. The system and method regulate the quantity and constitution of the food and the system and method regulate the speed at which a meal is consumed so as to trigger a natural satiety response. In one aspect of the invention there is provided a timer (11) adapted to communicate with a subject during a meal over a predetermined time interval, whereon the subject in response to the timer completes the meal on or after the expiry of said predetermined time interval.

Abstract: A method of influencing eating habits of an individual including indicating upon an item a message regarding food intake, and positioning the item within areas of food consumption, preparation, or storage. An apparatus for influencing eating habits of an individual includes an item that can be displayed for viewing by an individual, and a message indicator placed upon the item, the message indicator including text or graphics indicating a message regarding food intake.

Abstract: A device, a system and a computer program are provided for accepting and collecting demographic, OTC drug, prescription, and medical condition data, and outputting nutritional products, recipes, programs, meals, shopping lists, restaurant menus, and the like, designed for each unique user.

Abstract: This invention provides an apparatus for simulating digestion of a foodstuff, which apparatus comprises: (a) an outer containment vessel into which fluid can be introduced and removed via at least one orifice, and (b) an inner digestion chamber comprising a rigid portion through which the foodstuff can be introduced and a flexible portion which tapers from the rigid portion to an aperture from which the foodstuff can be removed wherein said inner chamber is securable within the outer vessel such that reversible alteration of fluid pressure within the outer vessel causes reversible partial compression of the flexible portion for mixing foodstuff present therein. The invention also provides systems and methods for simulating digestion of a foodstuff.

Abstract: The purpose of this invention, “Eat Rite Baby” is to offer its users a visual interpretation of how proper nutrition and exercise influences appropriate weight maintenance and health. This deed will be accomplished through physical and interactive methods. Sensors placed in the doll's open mouth will react to sensors in accompanying foods which will stimulate the doll into action, thus allowing a simulated weight gain and subsequent weight loss. These sensors will be located within a box that will allow for wires to extend through the baby's body in order to transmit signals to areas that will change. Additionally, the doll will be accompanied by a cd that will further instruct the user on how to live a healthier lifestyle via proper food selections, exercises, food group choices, portion sizes, etc.

Abstract: A comprehensive integrated weight loss system combines regimens of exercise, nutrition and motivation with a focus upon raising a glycemic threshold to overcome insulin resistance. The diet may be fine-tuned by using feedback mechanisms to assess whether an individual is using a glycemic load that is correct for their individual body.

Abstract: A system for providing weight and nutritional information. The system involves input of subject data such as weight, body fat percentage, and expected activity levels. Users also may input an assessment of a subject, which can be used to generate a weight plan for the subject. The weight plan can include a series of acceptable 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: The present invention is a kit and method allowing a user to make a multitude of mixed drinks from a limited amount of drinkable alcohol. The kit includes various standard bartending tools and an instruction set for teaching the user how to make mixed drinks. The present invention reduces the costs associated with stocking a personal bar, while also simplifying the learning of mixology.

Abstract: A user presents a food item to a device. In response, the device provides the user with advice about whether or not to eat the food item. The advice is also based on personalized food preferences or restrictions and medical conditions of the user. The advice may also be based on food-related data obtained from other users, such as personalized food preferences, restrictions, medical conditions, and food intake histories of such users. The user may accept or reject the advice provided to the user by the system. If the user rejects the advice, the device may identify one or more alternative food items within the vicinity of the device or any other location requested by the user and provide the user with advice about whether or not to eat the alternative food items. The user may accept or reject this alternative advice.

Abstract: A drug-free method for training athlete(s) using ph balancing including the steps of eating from a trainer-specified meal plan; training according to a trainer-specified training plan; and pH testing of the athlete(s). The athlete's diet is maintained according to the trainer-specified meal plan, followed by the athlete training in accordance to the trainer-specified training plan. The athlete then undergoes pH testing to determine if they have a proper body pH balance to maximize training results. Further, a kit is disclosed having a set of charts, a saliva ph tester; a urine ph tester; pre-train and post-train supplement drinks; a set of vitamin supplements; and user instructions.

Abstract: The invention provides an educational method for increasing a subject's skill in human nutrition science from a first low skill level to a second high skill level. The method comprises enrolling the subject in one education pathway with one or more skill levels therein. Each skill level has one or more educational goals associated with it, the knowledge levels increase as the subject progresses along the education pathway. Another education pathway is provided and operates simultaneously and progressively with the first education pathway. The other education pathway has associated with it at least one nutrition educating session, which is adapted to achieve at least one of the educational goals. The successful completion of the educational goal allows the subject to move to the next skill level in the first education pathway, thereby increasing the subject's knowledge and skill in human nutrition science.

Abstract: A medical device is disclosed. The medical device includes an RFID reader for receiving information from at least one RFID transponder. The medical device also includes a memory for storing a database and at least one processor for processing information. Also, a remote controller for a medical device is disclosed. The remote controller includes an information receiver for receiving information related to food. The infusion device also includes a memory for storing a database and at least one processor for processing information. A method for use in a medical device is also disclosed. The method includes receiving information from an RFID transponder related to food. Also, the processing the information by comparing the information to a database is included in the method. The method also includes determining the acceptability of the food and providing information related to acceptability to the user.