Nutrition Data Processing System for Food Satiety Quantification
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Solution Overview
Problem
Existing weight management and nutrition systems, such as those used by Weight Watchers, lack the ability to quantify food satiety, making it difficult for consumers to make informed choices about their weight control and healthful nutrition, and existing labeling systems require significant judgment to determine the overall healthfulness of foods.
Innovation Solution
A system and process that calculates the relative healthfulness of foods based on their nutrient content and metabolic conversion efficiency, using a data processing system to provide consumers with food energy and healthfulness data, allowing for informed selection and purchasing of foods that balance energy content and nutritional value.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If existing weight management systems use proprietary formulas based on calorie content, then weight control can be achieved, but the ability to quantify food satiety and provide informed nutrition choices is lost
Solution Approach 1:
The patent segments the overall food evaluation into multiple independent components: calorie content, satiety index, and relative healthfulness. Each component is calculated separately using specific formulas and then integrated to provide comprehensive nutrition information, enabling precise measurement of previously unquantifiable aspects like satiety.
Solution Approach 2:
The patent introduces an intermediary data processing system that acts as a mediator between raw nutrition data and consumer decision-making. This system calculates and integrates multiple nutrition parameters (calories, satiety, healthfulness) to produce comprehensive food evaluation data, preventing information loss by systematically processing and preserving all relevant nutrition aspects.
2Loss of information
If detailed nutrition labeling is provided, then consumers can make informed choices, but the complexity of determining overall healthfulness increases
Solution Approach 1:
The patent merges multiple separate nutrition parameters (calorie content, satiety index, various nutrient profiles) into a single integrated metric called relative healthfulness. This combination simplifies the evaluation process by providing consumers with one comprehensive measure that reflects overall food quality, reducing the complexity of making healthfulness determinations.
Solution Approach 2:
The patent transforms complex nutrition data into simplified, standardized parameters that are easier to process and compare. By changing the representation of nutrition information from detailed component lists to integrated metrics like relative healthfulness scores, the system reduces evaluation complexity while preserving essential information.
3Loss of information
If consumers manually evaluate each food's healthfulness, then informed choices can be made, but significant time and judgment are required
Solution Approach 1:
The patent performs preliminary calculations of satiety index and relative healthfulness metrics in advance, storing these pre-computed values in a database. When consumers query food information, the system retrieves pre-calculated data rather than computing it in real-time, significantly reducing the time required for food evaluation while maintaining complete nutrition information accessibility.
Solution Approach 2:
The patent implements a self-service system where the data processing automatically calculates and provides comprehensive nutrition information without requiring consumer judgment or manual evaluation. The system serves itself by autonomously processing nutrition data and delivering integrated healthfulness metrics, eliminating time loss associated with manual food assessment.
Data Source
AI summary
Processes are provided for controlling body weight of a consumer, as well as for selecting and purchasing foods, and for producing food products, based on a combination of food energy data and relative healthfulness data for a candidate food. Various ways are provided for obtaining and accessing the food energy data and relative healthfulness data. Related processes and systems are also provided for assisting in the foregoing processes.