Abstract: A nutritional game and related method for educating children regarding proper nutrition is disclosed. The nutritional game includes a board having a character illustrated on the surface of the board which is divided into a plurality of sectors. Nutritional cards are provided in which each nutritional card is configured to cover a respective sector with each nutritional card representing a particular nutrient group, which includes a list of foods representative of that nutrient group. In addition, the nutritional game is played by having the child remove one or more nutritional cards that cover the different sectors of the board as the child eats the foods listed on each nutritional card for a particular nutrient group until all of the nutritional cards are removed from the board, thereby rewarding the child at character illustrated on the board is revealed to the child.

Abstract: A system for regulating caloric intake is disclosed, along with a method for using the system. The system includes a plurality of labeled dishes. Each dish is sized to receive approximately a predetermined, desired volume of food selected from a food group. Each dish is further provided with a label portion positioned on the outer portion of the dish having written information about the caloric content per predetermined, desired volume of a plurality of foods selected from the food group.

Abstract: An improved nutrition monitoring system includes a chart bearing first indicia identifying an individual, and second indicia relating to nutrition groups pertinent to the identified individual. The chart is adapted and constructed to receive marks. A marking mechanism is associated with the chart, the marking mechanism being adapted and constructed to make erasable and replaceable marks on the chart. A mounting mechanism mounts the chart on a surface adjacent to a food preparation and consumption area. The marking mechanism is used to make a mark on the chart in the area of the second indicia to tally consumption of an element of the respective nutrition groups by the identified individual.

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: A diet management system having a calorie consumption tracking mechanism, a calorie expenditure tracking mechanism, and a portable device, such as a wallet, comprising an area for bills and an area for coins. The area for bills and the area for coins are each divided into separate regions, such as by a divider. The calorie consumption tracking mechanism may utilize bills to track calorie intake, and the calorie expenditure tracking mechanism may utilize coins to track calorie expenditure. The system may include a water intake tracking mechanism to track the amount of water consumed. A user keeps track of the amount of calories consumed, and/or the amount of exercise activity the user engages in, by moving calorie consumption tracking bills and/or calorie expenditure tracking coins from a first region to a counterpart second section at or about the time calories are consumed and/or expended through exercise.

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 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: The present invention provides a single score (or point value) that can be derived for each foodstuff from the glycemic score (or estimate) and/or the insulin score (or estimate) for the foodstuff combined with one or more macronutrient variables for the foodstuff. This single score, which encompasses many qualities of a foodstuff is called the Smart Score. The Smart Score is useful, for example, because it provides a marker for the relative healthfulness of each foodstuff. The present invention also provides that foodstuffs can be ranked according to the Smart Score for each foodstuff, thereby creating an index. This index is called the Smart Index. The Smart Index is useful, for example, for knowing how one foodstuff compares to another in terms of health benefit or adversity.

Abstract: A method for managing the weight of a user is disclosed. The method comprises a) obtaining the energy expended by the user preferably in a day b) modeling the user's weight management and predicting the target weight that can be reached and the target time period required for achieving the predicted target weight based on the obtained energy expended in combination with the current weight of the user c) using the model and devising a weight management plan that the user has to pursue for a pre-determined time period d) using the devised weight management plan and coaching the user on a daily basis for the pre-determined time period and e) monitoring the progress at the end of the pre-determined time period and checking whether the user's weight is differing with respect to the weight that is to be achieved based on where the user is currently in the target time period and if so repeating step a, step b, step c and step d.

Abstract: A monitoring apparatus that includes a sensor device and an I/O device in communication with the sensor device that generates derived data using the data from the sensor device. The derived data cannot be directly detected by the associated sensors. Alternatively, an apparatus that includes a wearable sensor device and an I/O device in communication with the sensor device that includes means for displaying information and a dial for entering information. Alternatively, an apparatus for tracking caloric consumption and caloric expenditure data that includes a sensor device and an I/O device in communication with the sensor device. The sensor device includes a processor programmed to generate data relating to caloric expenditure from sensor data. Alternatively, an apparatus for tracking caloric information for an individual that utilizes a plurality of classification identifiers for classifying meals consumed by the individual, each of the classification identifiers having a corresponding caloric amount.

Abstract: A multi-sensory teaching kit includes one or more edible items in symbolic shapes, a handbook including a glossary of meanings for the shapes, and a spiritual lesson. In some embodiments, a souvenir such as a jewelry bead is provided, with an optional text explaining the significance of the souvenir. A method of production of a multi-sensory teaching kit is provided, comprising, forming a cookie into a symbolic shape, writing a handbook including a glossary of meanings of the symbolic shapes, printing a lesson on a spiritual principle, optionally providing a souvenir, and optionally enclosing the cookie, handbook, lesson, and optional souvenir in a container.

Abstract: A tool for tracking dietary consumption includes a frame defining a first region representing dietary elements yet to be consumed during a predefined time period, such as a calendar day, and a second region representing dietary elements which have already been consumed during the predefined time period. The tool also includes a plurality of predefined paths bridging the first and second regions and representing selected dietary food groups, additional consumptive elements such as fluids, and physical activities. Tokens associated with each path and representative of a unit consumption or performance are constrained to move serially along the path from one region to another, to thereby advantageously record and otherwise provide a visual confirmation of the satisfaction of the corresponding requirement. The number of tokens in each set of tokens is customized to reflect individualized dietary and other requirements.

Abstract: A napkin includes an educational napkin design on one or both of the front and back surfaces. The napkin designs encourage learning for users including children through manipulation of food including snack foods. The user's food is placed on the napkin and the user, with or without help from an adult, depending on the user's individual intellectual development, positions the food in response to a posed question or instruction provided with the napkin design.

Abstract: The invention provides a method and system for computerized preparation of a nutritionally balanced food menu. The invention retrieves pre-classified food items from a food item database, to form an initial daily menu. The initial daily menu is interactive, allowing a user to amend the menu to suit his preferences. The invention then automatically rebalances the menu to eliminate nutrient surpluses or deficiencies, and displays the balanced menu to a user.

Abstract: The present invention relates to methods of protecting patients and sensitizing cancer cells in combination with chemotherapy and/or radiation therapy. More specifically, the invention provides nutritional methods and formulations that are capable of reducing cancer growth without causing chronic weight loss in patients, protecting normal cells, tissues and organs from chemotherapy and/radiation therapy, and sensitizing cancer cells against low, normal and high-dose chemotherapy. Some of the methods also impede cancer growth even without chemotherapy.

Abstract: A dieting aid having an alternating timed red and green light. A spoon, fork, and table model have a push button and flashing or alternating red and green lights. A red light turns on or flashes for a first predetermined time, preferably twenty-five seconds indicating a time to rest without eating. After the red light, a green light goes on for forty seconds indicating a time to eat. The alternating red and green lights acts as a reminder to control and slow down eating, thereby controlling weight gain easily and simply.

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 user's personal biometric information such as age, sex, weight, height as well as the user's lifestyle information, such as daily caloric input, job description, smoker status and physical fitness, is uploaded onto a host computer. Target heart rate, energy and/or caloric consumption levels related to desired fitness and weight loss goals for a particular individual are then selected having regard to fitness levels for an individual of comparable age, and consuming similar calories are then downloaded to a caloric monitoring unit. The caloric monitoring unit is provided for measuring the user's heart rate and dynamic energy and/or caloric expenditure over one to four weeks. The caloric monitoring unit includes a heart rate monitor, a unit accelerometer, a global positioning system (GPS), and an audio and/or video output.

Abstract: A meal planning system may include first, second and third grocery lists, a plurality of first recipes and a plurality of second recipes. The second grocery list may be associated with the first grocery list. The first recipes may be associated with the second grocery list. Each of the first recipes may include food items from at least one of the first and second grocery lists. The second grocery list includes enough food items to prepare the first recipes. The third grocery list may be associated with the first grocery list. The second recipes may be associated with the third grocery list. Each of the second recipes may include food items from at least one of the first and third grocery lists. The third grocery list includes enough food items to prepare the second recipes. The grocery lists and recipes may be displayed on cards and/or an electronic device.

Abstract: A postprandial blood glucose estimating apparatus for estimating a value related to a postprandial blood glucose of a subject, comprising: an input receiving part for receiving information relating to the amount of energy in a food; an estimating part for estimating a value related to a postprandial glucose level when the subject consums the food based on the information relating to the amount of energy in the food received by the input receiving part; and an outputting part for outputting a value related to the postprandial glucose level estimated by the estimating part, is disclosed. A postprandial blood glucose estimating method that is executable by a postprandial blood glucose estimating apparatus for estimating a value related to a postprandial blood glucose of a subject, and a computer program product are also disclosed.

Abstract: A system and method for analyzing food and liquid consumed by a human subject based on factors such as, but not limited to, age, gender, physical activity level, height and weight to obtain the sum of food's nutritive values and comparing that data to optimal levels, generating a report based on the comparison and allowing the subject to generate reports based on modified, proposed nutrient intakes, the reports showing possible outcomes resulting from altering the diet for the better.

Abstract: A system and method for monitoring individual metabolic response and for generating nutritional feedback involve monitoring of a glucose level in a qualified subject. The method comprises the step of consecutively performing a plurality of measurements of a glucose level in the qualified subject by a measuring device. In the measuring device first data corresponding to the measured glucose level is generated. This data is further transmitted to an analysis device. There, second data is generated representing at least one measure for variability of a glucose level of the subject from a time-series of glucose measurements represented by the first data. The second data is compared with reference data and a result of the comparison is further processed for generating a conclusion about nutritional quality of foodstuffs consumed by the subject and/or about a risk of long-term health complications of the subject. Finally, feedback is provided corresponding to the conclusion on an output device.

Abstract: A wellness method, system and kit for preventing and delaying chronic diseases. In an embodiment, the wellness kit comprises stepped portions reduction and control plates, a water bottle, an elastic stretching band, a pedometer, a food and exercise log, wellness cards, a tape measure, and multimedia health information and instruction. The sequentially administered portion reduction and control plates are designed to control and reduce portion size consumption to a targeted portion size by using stepped portion reductions to normalize the reduced size. The water bottle provides visual indication of the number of bottles consumed while the stretching band increases flexibility and circulation by providing a variable resistance to a wide range of motion. To encourage physical activity and good nutrition a pedometer and a food and exercise log is used to record the use of the other tools in the method and kit.

Abstract: A chopsticks training apparatus has a guide having first and second ends. An indentation is provided at or near the first end of the guide. The guide has at least one surface extending between the first and second ends and forming an elongate channel. The user positions a distal tip of a first chopstick in the indentation and a distal tip of a second chopstick in the channel. With the distal tip of the first chopstick held stationary in the indentation, the user practices moving the second chopstick so that its distal tip moves away from and toward the distal tip of the first chopstick while being guided by the surfaces of the channel.

Abstract: An apparatus, system, and method are disclosed for an educational edible novelty product. In some embodiments the novelty product may comprise a representation of a visually transmitted manual language element. The representation may comprise a depiction of a first human hand, which may comprise at least one finger and a first palm. The at least one finger may be articulated to communicate a manual language element.

Abstract: Cutlery for use by children to assist in correct holding of the cutlery, the cutlery comprising a handle portion and a head portion (the head portion typically including a knife blade, the fork prongs, or a dished portion), and a means to enable a finger of a person's hand to be positioned on the handle and/or the head portion.

Abstract: The invention concerns a dummy device for patient-assisted medication with medical and/or pharmaceutical and/or food supplement products for a patient. The dummy device includes a pictorial representation, true to the original, of at least one real package detail containing the actual products. The dummy device is constructed and designed for interactive communication by at least one handling element. The invention further concerns a system using a dummy device and a method for patient-assisted control of medication with medical and/or pharmaceutical and/or food supplement products for a patient.

Abstract: In a game capable of generating a game element which gives rise to predetermined benefits in the game by means of a player's operation, by preventing the player from quickly getting used to a generation operation of the game element, to stop the player from becoming bored with the operation. On a magic stone generation screen, a solution 1202 being contained in a pot 1201, materials 1203 are floated in the solution 1202. An image of a material 1203, selected by a material selection operation, dissolving in the solution 1202 is displayed on the magic stone generation screen. When a stirring operation is carried out on the magic stone generation screen, in a condition in which the material 1203 is dissolved in the solution 1202, the solution 1202 and the material 1203 contained in the pot 1201 are churned by the operation. In the event that a speed at which the churning is carried out continues for six seconds within an optimum speed range 1205, a magic stone 1208 is generated.

Abstract: A method for guiding a child in the self-selection of a nutritionally-balanced meal in order to increase the likelihood that the child will consume a nutritionally-balanced meal, the method comprising: creating a system of food categories according to nutritional content, and associating a unique visual guide with each food category; providing an offering of food items, each of the food items having the appropriate visual guide displayed therewith; providing the child with a tray having a plurality of different sections thereon, each of the sections having a visual guide associated therewith; and instructing the child to self-select a plurality of food items, and place each selected food item in the section of the tray which has a visual guide which matches the visual guide associated with the food category to which that food item belongs, until pre-determined criteria have been satisfied.

Abstract: The present invention relates to intra oral devices for treating overweight and obesity by reducing and/or limiting the mouth opening “and/or slowing down the rate of chewing and more specifically to such devices handled by the user with or without the need for professional help, a method and use thereof. Said intra oral device of the present invention consists of a restraining device (8) which is being anchored in the upper and lower jaws, consisting of an elastic element which is inserted into two respective inter-proximal spaces (IPSs) of said upper and said lower jaws and reduces and/or limits the mouth opening and/or slows down the rate of chewing.

Abstract: A method for reducing food intake, the method including providing tableware having one or more characteristics designed to influence the subjective perception of the amount of food or beverage to be consumed by an individual. A device for influencing the subjective perception of food or beverage to be consumed by an individual, the device including tableware having one or more characteristics which when compared to a portion of food or beverage combined with the tableware alters the subjective perception of the quantity of food or beverage to be consumed. A method of regulating food intake, the method comprising regulating one or more characteristics of an environment within which an individual consumes food to influence the subjective perception of the amount of food or beverage to be consumed by an individual, the one or more characteristics comprising one or more of color, lighting, sound, and temperature.

Abstract: A method for facilitating weight loss comprises consuming meals (1) for a first set period of time wherein such meals (1) occupy a first predetermined volume on or in a container A. After the first set period of time has run its course smaller meals (2) are consumed for a second set period of time wherein such meals occupy a second predetermined volume on or in a container B. The second predetermined volume is a set percentage less than the first predetermined volume. After the second set period of time has run its course, still smaller meals (3) are consumed for the third set period of time wherein such meal occupy a third predetermined volume on or in a container C wherein the third predetermined volume is a set percentage less than the second predetermined volume.

Abstract: The present invention provides portioning and weighing devices, as well as other compositions, that make it much easier for individuals to monitor and control their caloric intake.

Abstract: Food products for the dietary management of a diet-responsive disease or condition, a method of dietary management of a diet-responsive disease or condition, and a system for providing such food products are disclosed. In one embodiment, the system involves (a) providing the name of at least one medical professional or medical professional's office or practice for consultation by participants and, if applicable, for writing orders for food products for participants; (b) providing controlled access to a supply of food products; and (c) providing the food products to the participants. The food products can be supplied in any suitable manner. Suitable manners of providing a supply of food products include, but are not limited to providing the food products at retail outlets, such as stores that have pharmacies, and drug stores, or through a website.

Abstract: A method of categorizing a food. The method includes receiving a description of a food and making a number of determinations about the food. The method determines whether the food is plant-based or animal-based, the extent in which the food is processed and the nutritional characteristics of the food. After making these determinations, the method categorizes the food to a food level between 0 and 10 based on whether the food is plant-based or animal-based, the food's extent of processing and the food's nutritional characteristics.

Abstract: A method for comprising the steps of performing a swallowing evaluation upon a patent to determine whether the patient suffers from dysphagia; selecting a quantifiable food characteristic that can be objectively measured; preparing multiple foods having different values of unit measure for a quantifiable food characteristic; using a first apparatus for measuring the quantifiable food characteristic of each of the multiple prepared foods; administering to the patient each of the multiple prepared foods having different values for the quantifiable food characteristic; observing the patient's ability to swallow each of the multiple foods having a different value for the quantifiable food characteristic; determining a safe range of values for the quantifiable food characteristic based on the patients ability to swallow each of the multiple foods; prescribing a customized dysphagia diet comprising the safe range of values for the quantifiable food characteristic for designating foods acceptable for consumption by

Abstract: A weight management system comprises a cash register (CRS), a user client (UC) and a weight management module (WM), coupled via a wide area network (WAN). A user has a personal card (PC) with a code, the code identifying the user to the cash register and being related to a user ID. The cash register system (CRS) is arranged for sending, when the user pays the food item, corresponding food intake information and the user ID to the weight management module (WM). The weight management module (WM) comprises a food information system, a calorie intake component and a calorie balance component. The food information system stores a respective calorie content for a plurality of food items. The calorie intake component is coupled to the food information system and calculates an amount of calories taken by the user based on the received food intake information.

Abstract: The invention generally relates to familiarization and training in practice and art of olfactory recognition of wine properties. The invention relates to a kit which is a package containing samples of aromatic solutions and corresponding information cards. In one embodiment, the invention relates to the use of certain chemical compounds within a kit for teaching odor recognition relevant to wine evaluation.

Abstract: An apparatus, system and method is provided facilitating the planning and tracking of nutrient consumption and expenditure by humans, especially children, including various indicators such as graphical images pertaining to potential dietary intake of foods and liquids like vegetables, fruits and water and physical activities like running, dancing and the like, wherein the various indicators are uniquely charted to accomplish the monitoring and/or projecting of nutrient utilization.

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: A meal plan is generated based on user health data, goals and other information. The data regarding user health goals, eating habits, current health condition, and eating preferences is accessed. A user meal plan is then generated based on at least a portion of the accessed information. The meal plan may be modified based on user selected substitutions, automatically generated substitutions, or in some other manner. When the meal plan is modified, information related to the meal plan is updated.

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 further nutritional data for a candidate food conveyed by an integrated image. Related processes and systems are also provided for assisting in the foregoing processes.

Abstract: Processes for selecting and purchasing and/or consuming food are provided. In certain embodiments, healthfulness data representing a relative healthfulness of a candidate food is based on a linear combination of nutrient amounts present in a candidate food. Related processes for producing food energy data and for producing a food product are provided. Related processes and systems for supplying food energy data to a requester and supplying meal plan data to a consumer are also provided.

Abstract: Processes for selecting and purchasing and/or consuming food are provided. In certain embodiments, healthfulness data representing a relative healthfulness of a candidate food is based on a selected procedure for processing nutritional data of foods in a food group comprising the candidate food. The respective food group is one of a plurality of food groups a within a particular metagroup of a plurality of metagroups, wherein each of the metagroups comprises a plurality of food groups. Each of the metagroups has a different procedure for processing the nutritional data of foods in its food groups. The relative healthfulness data is also based on respective comparison data for the corresponding food group. Related processes for producing food energy data and for producing a food product are provided. Related processes and systems for supplying food energy data to a requester and supplying meal plan data to a consumer are also provided.

Abstract: A process for controlling body weight of a consumer obtains food energy data of candidate food servings to be ingested based on an energy contribution of each of its protein content, its carbohydrate content, its dietary fiber content and its fat content and ingesting the food servings such that a sum of the food energy data thereof bears a predetermined relationship to predetermined food energy benchmark data of the consumer for a given period. Related processes for selecting and purchasing food, for producing food energy data and for producing a food product are provided. Related processes and systems for supplying food energy data to a requester and supplying meal plan data to a consumer are also provided.

Abstract: A mobile apparatus, method and system for processing blood sugar affecting factors are disclosed.

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: In one aspect a mobile health monitor that indicates that a food product is suitable for a sufferer of a food sensitivity is provided. The mobile health monitor includes a reader that reads the barcode of the food product, a database having information about a plurality of food products to determine the suitability of the respective food product, and an indicator that provides an indication when a food product is suitable for the suffer. The database is searched base on the read barcode to determine if the food product associated with the barcode is suitable. The indicator indicates that the food product is suitable when the food product is determined suitable based on the searched database. A method indicating that a food product is suitable for a sufferer of a food sensitivity is also provided.

Abstract: A system and method are provided for making automatic meal recommendations. A user rates his likes and dislikes regarding various factors/characterizations of food, and identifies any dietary restrictions (e.g., avoid sodium, allergic to peanuts). Illustrative factors include types of cuisine (e.g., Italian), type of food (e.g., seafood, vegetarian), method of preparation (e.g., broiled), specific foods or food components (e.g., hamburger, mustard), etc. A user rating of 1 indicates a “like,” ?1 indicates a “dislike.” Some number of preconfigured meals (including snacks) is characterized similarly. A characterization may comprise a 1 for factors that the meal contains or matches, and 0 for factors it does not match. For each factor, a meal's value is multiplied by the user's value, and the products for each factor are added to produce a rank for that meal for the user. Any number of meals may be recommended.

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