Method and system for assessing, scoring, grouping and presenting nutritional value information of food products

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.

Description

BACKGROUND OF THE INVENTION[0001]1. Field of the Invention[0002]The present invention relates to retail food sales. In particular, the present invention relates to characterizing the nutritional value of foods in a standardized way, establishing food nutritional value designations, and presenting that information in a readily observable manner.[0003]2. Description of the Prior Art[0004]Current literature documents the growing problems of obesity, heart disease, cancer, and other diseases that may be prevented or mitigated by healthy eating and lifestyle choices. The public is inundated with information about the dangers of certain types of foods and the benefits of others. It is difficult for consumers to keep current with the latest research and to synthesize that information into meaningful purchasing decisions at the grocery store.[0005]The retail food sales business is extremely competitive. Because competition on price alone is not always possible or effective, food retailers o...

AI Technical Summary

Benefits of technology

[0012]An objective of this invention is to provide a simple, uniform, comprehensive, accurate, and reliable method of providing nutritional value information to the consumer for food products at the point of sale. Another objective of this invention is to provide a method for food retailers to distinguish themselves from their competitors and to create customer loyalty by offering such reliable nutritional value information in which customers can have confidence and upon which customers can rely. Another objective of this invention is to provide a method for analyzing a product's nutritional value as an aid to consumers in considering possible health characteristics of the product that is also practical for use by food retailers. Another objective of this invention is to provide a method of scoring food for nutritional value in a way that is useful to consumers.

[0013]These and other objectives are achieved by the present invention, which is a food nutritional value navigation system to make it easy for customers to find and buy products in retail food stores having nutritional characteristics of interest to them. The system generally includes an advisory panel, an algorithm for uniform scoring of food products, a collection of nutritional data about each food product suitable for use by the algorithm, an appropriate assessment and weighting of the various categories of information, a series of designations that communicate relative nutritional values of the food products to consumers, a store-wide system that scores products from all suppliers, and scoring for prepared as well as pre-packaged foods. Prepared foods are those made at the retailer's premises such as freshly baked breads or freshly made sandwiches.

Problems solved by technology

It is difficult for consumers to keep current with the latest research and to synthesize that information into meaningful purchasing decisions at the grocery store.

Because competition on price alone is not always possible or effective, food retailers often look for other ways to distinguish themselves from their competitors.

Much of the information presented to the consumer at the point of sale is inadequate for a number of reasons.

Even when such information does appear, it may be incomplete, confusing or inaccurate.

Manufacturer's designations are, by definition, limited to their own products and do not provide information about competing products.

This limitation precludes a meaningful comparison of competing products of different brands.

Given the manufacturer's vested interest in selling as many of its products as possible, consumers may question the accuracy or completeness of the manufacturer's designations as well.

Nor is it always practical for consumers to rely upon the nutritional information and ingredient lists or lists of nutritional data on product labels.

To do so would require the consumer to spend a significant amount of time reading and analyzing the information on the product label.

Relying upon such lists can therefore be too time consuming and unreliable.

It is often impossible to use such systems to compare the participating manufacturer's products to competing products.

These systems also rely upon a very limited set of criteria.

That is, there is not a comprehensive identification of overall potential effects of the product on human health based on the complete nutritional profile.

The problem with these methods is that they provide basic data only, and the consumer must analyze that data to determine the potential health effects of the product based on nutritional value.

It might not be apparent or convenient for customers to consult both lists.

Another problem is that there is no standard serving size, so the serving sizes on competing products could differ, which would cause a misleading comparison between the two products unless the consumer is savvy enough to adjust the data from one of the products to account for the difference in serving size.

There are several limitations associated with such conventional methods.

Second, they do not score all food products.

Third, they do not provide comprehensive information at the point of sale.

Fourth, they rely upon limited criteria, and thus are subject to the limitations of those criteria.

Fifth, they are limited to assessing a product characteristic that may affect one aspect of healthiness rather than considering the food product as a whole for a more complete sense of the possible nutritional value of the product.

Sixth, no standardization of serving size exists within food product groups.

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