Abstract: There is provided a method and a system for monitoring or controlling and recording a nutritional intake of a subject comprising providing a plurality of different types of foods packaged to contain a predetermined and substantially uniform content of at least one nutritional component; and monitoring or controlling the number of food packages consumed during a predetermined time period. There is also provided a food unit and an assembly of food units for use. In addition, there is provided measuring devices for measuring at least one nutritional component of a food.

Abstract: A method of assisting individuals in making food choices by providing two nutritional indices. One is a numerical expression of a food's overall nutrient density and the other is a separate numerical expression that relates to a food's caloric density that is a prediction of the satiating effect of a food. A visual aid in the form of a graph or chart is provided so individuals using the indices can refer to the chart to determine food selections in accordance with the individual's dietary goals.

Abstract: A game that encourages a player to eat nutritious food items that includes a game board having a plurality of contiguous spaces defining a playing path, wherein each space designates a given activity, and wherein one activity is designated to encourage the player to eat a nutritious food item; a playing piece for each player; chance means for determining the number of spaces a player can advance a playing piece along the playing path; and, means for encouraging the player to eat a nutritious food item based on the playing piece landing on a respective space on said playing path.

Abstract: The present invention provides a method for providing a user the information and tools for determining individual nutritional information and requirements particularly pertaining to menus and recipes that are suited to that user and that may be individually and easily tailored in a method that is heretofore unknown in the prior art.

Abstract: A feeding aid for teaching children to feed themselves. The feeding aid includes a feeding implement (2), an anchor device (4) for fixing the feeding aid to a surface and a resilient member (6) connecting the feeding implement to the anchor device.

Abstract: A user selects a recipe from a list of recipes. Preparation steps corresponding to the selected recipe are retrieved from a data store, such as a database. Each of the retrieved preparation steps is displayed sequentially to the user on a horizontal surface display that is included in an interactive cooking preparation device. During at least one preparation step, a selected kitchen appliance is identified, such as a configurable burner surface. The identified preparation step also includes one or more appliance parameters that correspond to the selected kitchen appliance. The selected kitchen appliance is controlled by sending one or more signals from the interactive cooking preparation device to the selected kitchen appliance. At least one of the signals sent to the appliance includes one of the appliance parameters.

Abstract: An interactive cooking preparation device that includes a flexible horizontal display surface is presented. A set of actuators located under the flexible horizontal display surface that, when activated, cause a tactile sensation on the display surface. A user selects a recipe from a list of recipes. A set of preparation steps that correspond to the selected recipe are retrieved from a data store. Each of the preparation steps are displayed to the user on the flexible horizontal surface display. A current preparation step that is being performed by the user is identified. The user is directed to an area of the interactive cooking preparation device using a tactile feedback mechanism. The tactile feedback mechanism causes a physical sensation on the surface of the interactive cooking preparation device. The physical sensation is felt by the user when the user is touching the surface of the interactive cooking preparation device.

Abstract: A device for regulating eating by measuring food intake data during meals by means of cutlery equipped with a handle and a food gripping head and by pedagogically restoring these data to the user to alter the movements and/or kinetics of his or her body during mealtimes characterized in that the food gripping head is conductive and in contact with a data processing circuit comprising a potential sensor circuit, the gripping surface of the handle being insulated from the food gripping head.

Abstract: A device for visually associating categorized product features, comprising: a base (10) having a generally flat surface, and keying arrangements (1000), a readable pattern (102) of categorized feature indicia (1021) in a zone (100) associated with the keying arrangements, a set of transparent sheets (20a, 20b, . . . ) respectively associated to a plurality of products, each sheet having a keying arrangements (2000) complementary to those of the base, so that it can be placed over the readable pattern only in a given orientation, and each transparent sheet including a specific arrangement of semi-transparent zones (201a, 202a, . . . ; 201b, 202b, . . . ) adapted to register with product feature indicia (1021), whereby at least two transparent sheets corresponding to different products can be superimposed and their feature indicia visually highlighted by being seen through their respective semi-transparent zones.

Abstract: An apparatus and method for planning and tracking meals and activities comprising a display panel having a first and second side, a plurality of manipulatives for releasable attachment to the first and second sides, and an attachment device for releasably securing the display panel to a surface. A portion of the first side of the display panel bears indicia defining a category of food and a drink item. A portion of the second side of the display panel bears indicia defining an activity. The manipulatives bear indicia defining a food item, a drink item, and a serving size. In one embodiment the manipulatives and the indicia on the first and second sides of the display panel are color coordinated such that an individual may plan and track meals and activities.

Abstract: The present invention describes a method of providing an eating plan having a very low concentration of natural toxins is described according to the present invention. In particular embodiments, foods low in synthetic and/or naturally occurring toxins are included in diet protocols for individuals to promote healthy eating. Methods of promoting health are provided according to embodiments of the present invention which include providing a diet protocol to the public, the diet protocol including recommendation of foods low in synthetic and/or naturally occurring toxins which pass the Available Before Civilization Test requiring that the foods 1) are native to Africa; 2) require no human processing, including heating or cooking, to either gain access to, or digest or derive nutrition from the food in its natural form; 3) are not toxic if consumed raw; and 4) are not newly hybridized within the last 125,000 years or genetically modified.

Abstract: A calorie counter that uses a voice command function to transition between various functional modes while maintaining the portability and aesthetic value as an accessory. Preprogrammed memory contained within the system pertains to reported nutritional information relating to specific food/beverage items and also dishes served at restaurants. This information may be ordered via voice command by the consumer, who then receives the information on a display screen and/or conventional synthesized voice and speaker function, before opting to record the number of calories or other nutritional item that was ingested. This recorded information is transferred to an electronic log where it can be reviewed at any time.

Abstract: Methods of promoting health are provided according to embodiments of the present invention which include establishing a plurality of neighborhood centers for providing healthy diet, detoxification and lifestyle protocols to the public. In preferred embodiments, the healthy diet protocols provided by the neighborhood centers include recommendation of foods which pass the Available Before Civilization Test requiring that the foods 1) are native to Africa; 2) require no human processing, including heating or cooking, to either gain access to, or digest or derive nutrition from the food in its natural form; 3) are not toxic if consumed raw; and 4) are not newly hybridized within the last 125,000 years or genetically modified.

Abstract: The present invention relates to systems and methods to diagnose and then provide therapy and/or treating humans to relieve or reduce the symptoms of various disease and/or conditions, and in certain embodiments reduce the factors causing the symptoms and/or diseases. The present invention also relates to systems and methods for determining heretofore unknown internal characteristics of patients and external environmental factors.

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 personalized meal planning method is provided. The method utilizes a food clustering technique to generate personalized meal plans. The method provides a food clustering stage and a food matching stage. The food clustering stage includes the following steps: input a personal nutrient goal; set a weight and a necessity value for each target nutrient feature; generate food clusters by applying a clustering algorithm; compute food ranking; and provide a diet recommendation. The food matching stage includes the following steps: select a food item to be replaced; determine a threshold of target similarity; and provide at least one replaceable food item. A personalized meal planning system is also provided.

Abstract: A device to plan meals, comprising, at least one Food Item Piece corresponding to an item of food, at least one Food Item Storage Page adapted to temporarily store the at least one Food Item Piece and at least one Daily Meal Planning Chart adapted to temporarily store the at least one Food Item Piece, wherein an individual may plan a meal by selecting at least one Food Item Piece corresponding to an item of food from the at least one Food Item Storage Page and temporarily store it on the at least one Daily Meal Planning Chart.

Abstract: A computerized system for scheduling at least one daily activity of a user. One or more sensors are attached to the body of the user which monitor one or more physiological parameters of the body Physiological data is produced representative of the one or more physiological parameters during a time period. A processing unit attached to memory, is programmed for the scheduling of activities based on the physiological data and on previously stored values. The scheduled activities preferably include eating of a meal, exercise or rest of the user. Physiological parameters include skin temperature and/or heart rate. When the scheduled daily activity is eating of a meal, the processing unit is preferably programmed to recommend to the user to eat the meal during a portion of the time period when the skin temperature is rising or when the heart rate is falling.

Abstract: A system for tracking and facilitating control of body weight of a person including a computing device to execute software elements including a weight tracker to receive undated body weights from the user and to display a graphical representation of the body weight of the person over time, a journal to display food items consumed by the person, and a display to present the graphical representation of the body weight of the person over time to the person, the graphical representation including at least one user selectable indicia consisting of at least one point on the graphical representation of the body weight of the person over time indicative of a past time period, which, when selected displays the food items consumed during the past time period, the graphical representation including a plurality of milestones plotted on the graphical representation indicative of weight targets reached by the individual over time.

Abstract: Meal menu data suitable for each patient is created as a combination of a plurality of types of meal according to the symptom, actual condition, or preference and provided to the patient or alliance restaurants. An information processing system for meal management comprises medical institution network servers interconnected through a bidirectional information communication network, restaurant servers, patient data processors, and a center server.

Abstract: A system and method for method defining, creating, and managing meals according to user preferences regarding a diet plan, preferred foods, preferred meal preparation options, and meal times. An expert system uses information about an individual's diet preferences and related goals, to develop a personalized plan including a complete meal plan and to generate meal suggestion messages for each meal. Meal suggestion messages are transmitted to users' portable devices at their preferred meal times. If a user accepts a meal suggestion, nutritional information regarding the accepted meal is tracked and considered in determining the user's progress toward a goal. If a user rejects a meal suggestion, the expert system generates a meal substitute suggestion or a specific food item substitute suggestion. When the user accepts the substitute suggestion, nutritional information regarding the substituted meal or food item is tracked and considered in determining the user's progress toward a goal.

Abstract: A method is provided for determining the eating restraint behavior of an individual and communicating a recommendation to the individual based on the eating restraint behavior for compositions to consume that effective for the diagnosed eating restraint behavior. Such compositions effective for low rigid restraint eaters include soluble fiber and a multivalent cation.

Abstract: The present invention relates to a learning support method, in particular an Internet-based remote learning support method. This learning support method comprises the steps of determining a set of selection criteria for food preparation methods for preparing dishes or liquid drinks, said set of selection criteria comprising a proficiency level and at least one further selection criterion in the form of a diet selection, an ethnic or geographic origin selection and/or an ingredient selection; selecting a subset of food preparation methods responding to said set of selection criteria from among a stored set of food preparation methods; and presenting at least one food preparation method of said selected subset of food preparation methods. The invention also related to a learning support system for applying this method.

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: The present specification discloses a method, system and program product that can be used for self-management of any chronic disease. The invention involves the use of a device to enter patient's disease related data. Based on this data patient's habits are detected and presented in a graphical format. The user also has the option of setting up a reminder based on the detected habits.

Abstract: Disclosed is a system and method that can enable a user to understand the basis of one or more methods of food preparation through a learning construct that incorporates a teaching of foundational components with a teaching of a foundational process. The disclosed device also comprises a construct that can reinforce and/or strengthen the user's learned basis of understanding of components and processes beyond recipe replication. The reinforcement construct seeks to further instill the understanding of the technique being taught through a variety of tools, such as by the use of recipes, tables arranging possible ingredients, guides, charts, definitions, instructions, tips, pairings, etc.

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: Disclosed in the present invention is a way to automatically combine a recipe with an automated recipe composer.

Abstract: An educational toy for use during the routine activity of grocery shopping is provided. The educational toy includes a tote provided with handles to enable it to be carried by a user, the tote having a front portion and a back portion. The tote has a releasable closure means to hold the back and front portions together in a closed position, the closure means in an open position allowing the tote to open similar to a book to reveal at least one pocket on one side in the interior for holding individual items and at least one pocket on the other side for also holding items. The educational toy further includes a plurality of cards having pictures of grocery items thereon. The one side of the interior of the tote is provided with a plurality of individual pockets to hold the cards having pictures of grocery items thereon, the other side has a pocket with a representation of a grocery shopping cart thereon.

Abstract: The present invention is directed to a method for providing a permanent weight management program, and a kit for providing the permanent weight management program. The method includes obtaining health related information of an individual, obtaining at least one goal of the individual related to the health related information, identifying health related habit information that is contrary to the at least one goal of the individual, providing the individual with a permanent weight management plan that includes at least one corrective action with respect to the identified health related habit information and a focus object, and associating the at least one corrective action with the focus object so that the focus object provides a constant reminder to the individual to stay focused on making good lifestyle choices most of the time related to the at least one corrective action.

Abstract: The dieter's reality check garbage can is made of plastic and is a miniature replica of a galvanized residential trash can. The contents inlude artifical foods made of plastic or rubber (pizza, donuts, soda, french fries, cake, candy bars). A tote bag made of canvas.

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

Abstract: A stomach model visual dieting aid includes a generally flexible three-dimensional model of the human stomach having at least length and width dimensions approximately equal to the dimensions of an actual average-sized human stomach and a stomach model storage container including an outer cover and a generally liquid-impervious inner liner mounted on the inner wall of the outer cover. The stomach model storage container is operative to receive and releasably retain the three-dimensional model of the human stomach therein with at least one of said three-dimensional model of the human stomach and the stomach model storage container being at least one of foldable, bendable and rollable to substantially decrease the size of the three-dimensional model of the human stomach when mounted within the stomach model storage container to facilitate transport thereof.

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

Abstract: A game and a method of playing a game that allows the players to gain a familiarity with the various characteristics of specific beverages. The game board provides for interchangeable maps that depict the region in which the beverages are produced. The game provides the players with an opportunity to identify tastes and smells that are attributable to the beverage.

Abstract: Disclosed is a method of referring to any unit of energy as a monetary system methodology and/or any monetary system methodology language or simile of any monetary system methodology and/or any monetary system methodology language such as 1 BTU (British Thermal Unit) equals 1 Shekel or 1 U.S. dollar.

Abstract: An electronic nutrition journal that can include one or more portable units capable of reading barcodes and serving sizes on consumed food items either on menus or on items purchased. Portable units can communicate with either an intermediate computer or directly with a server computer that contains a master nutritional database relating nutritional data with bar codes. This master nutritional database can be updated by either user input such as user preferred menus or by visiting websites that contain this data. An external barcode generator can be operated to produce barcodes for commercial operations that sell food such as restaurants, food trucks, vending machines or others so that barcodes can be established for their menus or selections. The intermediate computer or the server can track food intake and provide computations of nutritional values, bench marks, etc. a particular user or for many users. The server and master nutritional database, as well as coding of restaurant menus, etc.

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 display having each portion thereof equivalent to a predetermined food portion size for providing an individual with a visual reference to estimate an amount of food the individual is eating. The display includes at least one figurine having a body member with a predetermined shape. The body member includes a label for identifying a portion size that it is equivalent to. A head member, having a predetermined shape, is attached to the body member. The head member includes a label for identifying a portion size that it is equivalent to. A predetermined plurality of at least one of leg members and arm members, having a predetermined shape, are attached to the body member. Each one of the predetermined pluralities of at least one of leg members and arm members includes a label for identifying a portion size that each one is equivalent to.

Abstract: Disclosed is a health management apparatus, which comprises age information acquisition means for acquiring age information of a user, gender information acquisition means for acquiring gender information of the user, body-height information acquisition means for acquiring body-height information of the user, body-weight information acquisition means for acquiring body-weight information of the user, bone-mass information acquisition means for acquiring bone-mass information of the user, and targeted amount of daily calcium intake per person information acquisition means for acquiring information about a targeted amount of daily calcium intake per person specific to the user, based on the acquired age information, gender information, body-height information, body-weight information and bone-mass information. The health management apparatus of the present invention can acquire a targeted amount of daily calcium intake per person specific to a user, in accordance with a body composition of the user.

Abstract: This invention is an analog device that can be used before an audience to qualitatively demonstrate the interaction of diet, exercise and weight in the human body. The device folds for easy transport.

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

Abstract: An exercise nutritional program focuses on overall health of the user and is part of an overall fitness regimen including exercise. Proper weight and weight maintenance is an ancillary benefit of following a nutritional program and will be achieved by years of following the nutrition program in conjunction with the exercise and fitness program. The nutritional program separates foods into carbohydrates, proteins and fats and adjusts the percent of calories from each group depending on the goal of general weight maintenance, increased shape and definition or significant weight loss. An exercise program is also tailored to these three goals. In implementing the program, three connected shapes, preferably rings, or containers, representing the carbohydrate, protein and fat groups are used. Each ring is desirably a different color so that the user can readily ascertain which ring corresponds to which food group listed on the menus provided.

Abstract: The meal information supply system includes a small-sized portable terminal for reading a bar code of meal data indicative of the contents of an individual meal taken by a user to obtain the meal data and a meal information supply server for receiving, from the portable terminal of a user, a notification of meal data of the user in question through a communication network, analyzing the contents of the meal indicated by the meal data, totalizing, managing and analyzing information about intake including information of a calorie and a food group of a meal taken by each user with respect to each user, generating data of advice on management of eating habits of the user in question and notifying meal information of analysis results to the user through a communication network.

Abstract: A cuff (10, 110, 210, 310) for a health managing system includes a strand (14, 114, 214, 314) having first (16, 116, 216, 316) and second (18, 118, 218, 318) strand sections interconnected to define a loop (128, 228, 328). A plurality of beads (30, 130, 230, 330), each presenting a numerical or a non-numerical value, are slidably retainable and movable along the strand (14, 114, 214, 314). A pair of curved resilient members (38, 138, 238, 338) are interconnected with the first (16, 116, 216, 316) and second (18, 118, 218, 318) strand sections by fasteners (50, 150) to form a strand segment or compressible mechanical device (36, 136, 336) for providing a difference in resistance to movement of the beads (30, 130, 230, 330) along the first (16, 116, 216, 316) and second (18, 118, 218, 318) strand sections than along the device (36, 136, 336). Alternatively, the strand segment may include a magnetic section (263) disposed between the first (216) and second (218) strand sections.

Abstract: A method for providing a patient with an analysis result which the patient uses to determine a dosage of a drug for self-administration when the patient is unable to obtain the analysis result themself. The method involves gathering by the patient of information which affects the dosage, forwarding the information to an advisor who analyzes the information to obtain the analysis result, sending the analysis result to the patient, and determining by the patient of the dosage using the analysis result. The information can be gathered by the patient by using a digital camera to photograph an item of food, and the analysis result can be an amount of food. Preferably, the information and analysis result are exchanged via the Internet.

Abstract: The current invention is directed towards a system for and a method of modifying eating habits of a user. The system and method utilize a set of fixed volume containers that are graduated to provide a user means to control the volume of food consumed over time. In accordance with the instant invention, the contents of the containers are consumed over time according to a schedule which identifies the appropriate containers and the frequency of the meals to be consumed each day. Preferably, the method of the instant invention is utilized for weight reduction, wherein the volume of food consumed per meal is reduced over time while frequency of meals consumed over time is simultaneously increased over time in order to balance the nutritional intake of the user. The fixed volume containers can be pre-filled or provide the user with a measuring means to portion his/her own food.

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

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

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