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WO2006066370A1 - Systeme de gestion interactive d'elements nutritifs et de calories et procede pour l'utiliser - Google Patents

Systeme de gestion interactive d'elements nutritifs et de calories et procede pour l'utiliser Download PDF

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Publication number
WO2006066370A1
WO2006066370A1 PCT/BR2004/000251 BR2004000251W WO2006066370A1 WO 2006066370 A1 WO2006066370 A1 WO 2006066370A1 BR 2004000251 W BR2004000251 W BR 2004000251W WO 2006066370 A1 WO2006066370 A1 WO 2006066370A1
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WO
WIPO (PCT)
Prior art keywords
user
calories
meals
fact
foods
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Ceased
Application number
PCT/BR2004/000251
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English (en)
Inventor
Hilton Vidigal Junior Soares
Leonardo Vieira Grinstein
Leonardo Damianik Vidigal Soares
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Individual
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Individual
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Priority to PCT/BR2004/000251 priority Critical patent/WO2006066370A1/fr
Publication of WO2006066370A1 publication Critical patent/WO2006066370A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
    • G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets

Definitions

  • This invention is about a management interactive system of nutrients and calories , through which users will be able to establish programs that can alter the body mass , for example, a losing weight diet or a muscular mass gain, depending on their expectations and/or necessities .
  • the system foresees the utilization of a diet program taking into account the presence of physical exercises , directed to the user' s individual profile .
  • the nutritional information of a food shows its intrinsic properties , such as amount of calories , carbohydrates , proteins , fats , cholesterol , fibers , etc . So, we can say that the nutritional information of foods concerns their calories , carbohydrates , proteins , and fats .
  • the carbohydrates , proteins , and fat are what we call alimentary macronutrients .
  • the amount of macronutrients distributed on a diet and its specific type are relevant data to this line of thinking . According to it, all the meals should contain carbohydrates , proteins , and fats , in a determined ratio, in order for the diet to be effective .
  • a basic rule of weight loss diets is the calculation of the caloric deficit, usually in a determined period — as in 1 (one) day, for example .
  • the existing systems estimate the user' s calorie expenditure in a linear way, during a period of time — usually a week . Therefore , a user can, during this period, have a calorie expenditure of, lets say, 2000 cal on Tuesdays , Thursdays , Saturdays , and Sundays — the days that the person does not exercise —, and of 2600 cal on Mondays , Wednesdays , and Fridays — the days that the person does exercise . Many existing systems work with the average calorie expenditure during the week .
  • the daily calorie expenditure of this user is of 2257 cal ( ( ( 2600 x 3 ) + ( 2000 x 4 ) ) /7 ) , in other words , linear during the whole week .
  • this calorie deficit be a variable value and one proportional to the real daily calorie loss .
  • the existing systems nowadays have a limitation in relation to that — once their calculation basis is the average value —, what inescapably generates differences on the value of the real daily calorie deficit — and this will negatively influence the desired results .
  • the user who wants to stick with the diet will have to ingest exactly those foods , and in those quantities , prescribed for the meals .
  • the existing systems may offer a few variations of menu, but in a very limited manner and, even so, the proportion of macronutrients after the change does not remains the same . This happens because the foods do not have the exactly same nutritional properties .
  • the existing systems work with prepared meals , pre-determined foods , in a way that in most of the times the meals follow a proportion of macronutrients and a determined number of calories .
  • the systems of the state of the art which are based on this theoretical approach, always offer prepared meals with pre-determined foods for the user . This makes it almost impossible for him to do any modification on the meals of the diet and still keep the same distribution of portions and calorie values defined by the particular system.
  • a user may even have knowledge of the foods that belong to different alimentary groups , but to change a certain food the person would have to know what amount of this new food is compatible, in number of calories, to the amount of the previously prescribed food .
  • some of the systems of the state of the art may offer possibilities of variations of menus , but , even so, in a restricted manner .
  • the system may offer a list of equivalents with amounts of certain foods already pre- established, so the user is able to substitute . However, the diet is limited only on those foods that are on the list and on that specific quantity .
  • the caloric values To the systems that take into account only the calorie count , the important thing on the meal set up are the caloric values .
  • the sum of the caloric values from daily meals must be the same as the aim of daily calorie ingestion established for the user .
  • Types and quantity of meals The management systems o nutrients and calories of the state of the art establish the types of meals and the quantities of meals the user may have , and also its schedule . For example, one of them might establish five meals per day, which are arranged this way : breakfast , snack, lunch, second snack, and dinner . Once this is established, it is the responsibility of the user to follow the norms to remain in the diet . In case the person wants to substitute a meal for another one , replacing lunch for another snack for example, the system will not be able to adapt this new snack to reach the same obj ectives the lunch was reaching before .
  • the existing systems also do not allow this flexibility of choice .
  • the types of meals an their quantity are already pre-determined .
  • Size of meals The systems of the state of the art establish an amount of calories that the person will ingest during a day and, from that , they determine the amount of calories that each meal will have . This way, the sum of the calories from all the meals of the day must be equal to the amount of calories defined for the individual to consume in a day .
  • the user can not decide if he or she wants to eat more or less in any of the meals — changing the caloric distribution among them — without having to do a complete reorganization of the caloric distribution among all meals of their alimentary planning .
  • the user cannot, for example, eat a bigger breakfast (of 500 cal, for example) and a smaller lunch ( of 300 cal , for example) .
  • Most of the existing systems will not give you this opportunity .
  • the ones that offer this do it in a rigid way usually with predetermined food quantities .
  • there are many types of pre- established meals with a predetermined number of calories One more time it is the system that imposes a strict condition to the user, who remains with very much limited choices .
  • This invention provides a new interactive management system of nutrients and calories , through which it is possible to create conditions for the user to access a complete and personalized alimentary program that embodies diets and physical exercises .
  • the system of this invention allows the user to interact in order to obtain a weight loss or a muscular mass gain program that meet exactly their expectations and interests , with a brand new personalized degree .
  • the system has a preferable characteristic of being available on the internet — which makes possible its use anywhere in the world, as long as there is a connection available —, though this is not its exclusive means of access .
  • the one developed by this invention offers an alimentary program that allows the complete integration between the diet and the exercise program.
  • the user has the possibility of following a dynamic diet that regulates the calories to be ingested accordingly to the amount/intensity of physical exercises to be executed. So, if a user has to do a specific exercise during a day, and this exercise results in an extra calorie consumption, the system calculates how much this exercise will help that person burn calories and it adj usts their diet in order for it to keep a caloric deficit/surplus well dosed, constant , and proportional .
  • the system according to this invention will calculate a diet of 1600 cal (a decrease of 20%) .
  • the user is going to have a diet of 2080 cal ( a decrease of 20% ) .
  • the system according to this invention will proj ect a diet of 2400 cal
  • This new system is sufficiently flexible to allow the user to choose what he or she wants to eat in the meals , and also allows the user to change the foods anytime he or she wants — and still remain on the diet . Thus , the users will be eating what they like and they will always have the possibility of changing their menu themselves . Besides , this system allows the users to alter the types and quantities of meals creating a dynamic, stimulating, and effective diet .
  • Another characteristic of this new system is that it offers flexibility for the users to choose the caloric content of their meals and also to modify these contents anytime , without going out of the diet .
  • This invention reveals an interactive management system of nutrients and calories , which allows the users to build a full , personalized and completely under control alimentary program — one that can integrate diet and aerobic and/or anaerobic exercises programs .
  • the first interaction with the system takes the users to supply their personal information, anthropometrical information, as well as the information related to their current physical condition and lifestyle .
  • An example of a computer screen asking these pieces of information is represented in Image 1.
  • Another aspect of this invention is the possibility of automatic adjustment of all management as the user changes the weight and the age .
  • This information must be supplied in the initial setup of the system.
  • a general example of the system interface setup of the mentioned data is presented as the following :
  • the system resulted from the presented invention allows the users to have an accurate count of their daily calorie expenditure, which is fundamental for the users to program their caloric deficit/surplus because it leads to weight loss or to muscular mass gain, according to what was desired .
  • basal caloric expenditure Even being at rest, the users spend calories — what is called basal caloric expenditure .
  • Harris and Benedict formula Harris JA e Benedict FG . A Biometric Study of Basal Metabolism in Man (Edition No . 279. Washington, DC : Carnegie Institute- of Washington, 1919 )
  • this expenditure will take into consideration the physical activity factor of the users to calculate more accurately their caloric expenditure .
  • This physical activity factor may be Inactive, Lightly Active, Moderately Active and Very Active . Each one of them has a numeric value that is used according to the following formula :
  • DCE Daily Caloric Expenditure, in calories ;
  • BCE Basal Caloric Expenditure , in calories
  • AFun Activity Function, not dimensional , and the numerical values are : Inactive 1.20
  • the basal caloric expenditure is calculated through the following formula : a) for men :
  • BCE M 66 + ( 13.7 x W) + (5 x H) - ( 6.8 x A) ;
  • W Weight, in kilograms
  • A Age, in years .
  • W Weight, in kilograms
  • A Age, in years .
  • the system of this new invention incorporated the physical exercises in the daily caloric expenditure of the users , in order for the calculation of caloric deficit/surplus to be done precisely. This way, another fragment was added to the formula that calculates the daily caloric expenditure .
  • Harris and Benedict formula is one of the several mathematical models , which could be used to estimate the daily caloric expenditure and any different, but acceptable, model could be used here in order to embody the present invention . Therefore, the Harris and Benedict formula is not a limiting feature of the system and method of the present application .
  • the system allows the integration between the diet and the physical activity .
  • This new integration gives the users the possibility of a dynamic management of nutrients and calories ingested by them, adjusting the nutrients and calories according to the amount/intensity of the physical activities to be executed.
  • this system will calculate how much of this exercise will raise the calorie expenditure and it will adj ust the diet so the user keeps a dosed, constant and proportional calorie deficit/surplus .
  • the system of this new invention allows the users to redefine their daily calorie ingestion, in a way that they can increase or decrease their caloric cut/addition . In order for this to happen, it is necessary a definition of a new cut/addition percentage, a new number of fixed calories to be cut/added, or, still, a new number of total calories to be consumed during the day . This is an exclusive benefit because each person has their own physiology, and this allows them to adj ust their results so their planning is well personalized and adapted to the body chances they are experiencing .
  • the system allows the person to reconfigure the diet so it begins to have a caloric deficit/surplus of 30% , for example, and goes back to results it was achieving previously .
  • the system permits that the user defines what is going to be the caloric deficit/surplus ; which can be a proportion in relation to the daily calorie expenditure or a fixed number of calories to be cut/added to the calories spend during the day .
  • the user can input directly in this system a fixed number of calories that the person wants to have on his or her daily diet .
  • the user also may opt to a maintenance diet . For this , he or she will set no cut/addition of calories , this way maintaining the total number of calories ingested equal to the total caloric expenditure of the day .
  • Meals Chosen by the User in Flexible Menus This system has the characteristic of being universal . This means that it does not matter if the diet is based on the alimentary pyramid, on the distribution of macronutrients , on the calorie count or on the combination of these , the system can adapt perfectly to the specific theoretical conception and offers all the functionalities mentioned below .
  • the diet offered by the system permits the users to choose the foods they want to eat and, once they are chosen, it creates meals with the picked foods . Besides , the system allows the substitution of those foods , individually, and the change of food specific quantities (weight or units ) while keeping the meal' s obj ective .
  • This system also allows another brand new functionality; the user can add new foods to the diet by only adding its nutritional information . As today almost all the foods have its nutritional information in their label, the great maj ority of the foods can be added to the system. So, if the user wants a food that is not available on the system' s food database, he or she can add its nutritional information (weight, quantity, calories , carbohydrates , proteins , fats , etc . ) and have it in the meal .
  • the system also offers a great flexibility in the choice of meals types and quantities during the day .
  • the users can start a diet with five meals a day, distributed as following : breakfast , snack, lunch, second snack, and dinner . Later on, if they wish, the users can change the meal types , as well as meal quantity during the day, without going out of the diet .
  • the users can replace lunch for a snack and have the following meal distribution : breakfast , 3 snacks and dinner . They can also add or cut one or more meals along the day and redefine their caloric distribution .
  • the system permits this flexibility and it will recalculate and reorganize the new daily menu, so the user' s obj ective is maintained (a diet directed to weight loss or to muscular gain) .
  • the system allows the users to distribute the calories to be ingested during the day according to their will . So, if it was established a calorie ingestion of 1500 cal during the day, the users can distribute that as they want, following the number of meals chosen by them.
  • This functionality is very useful also on the diets developed for the gain of lean muscular mass , because the meals before or after the physical activities must have more calories to support this greater caloric expenditure . This way, the users have the possibility to adj ust the diet considering the reality of their physical activities . So, if the person wants to exercise in the afternoon, he or she will place a bigger portion of calories in this period, and so on .
  • the system allows the users to define the global distribution of macronutrients in each meal . So, it is possible to establish a diet with any proportion of macronutrients ( carbohydrates , proteins , and fats ) . As there are many different understandings about what would be the most appropriate macronutrients distribution, this flexibility that the system has to offer is very useful .
  • This system has also an additional function, which allows the user to configure the macronutrients and the types of carbohydrates and proteins individually, by meal and, even so, keep the calorie value established previously for the user .
  • the system will create a meal with less complete proteins than usual , so the incomplete proteins will enter the calculation of total proteins .
  • the meals will have exactly the same desired number of calories , but on the other hand they will loose in complete proteins . If the incomplete proteins are ignored, the meals will have the complete proteins in the wanted proportion and the system will not count the incomplete proteins in the total protein calculation . But from this standpoint, this will create a meal with a few more calories than it is wished.
  • the user considering the incomplete proteins like carbohydrates , will receive meals with the exactly same number of calories the person wanted, but the real amount of "true" carbohydrates will be reduced to accommodate this adaptation .
  • the user has the power to decide which case he wants .
  • the users can also save different configurations of macronutrients and calories distribution for different days .
  • This makes it possible for them to distribute differently the macronutrients according to the days that they exercise with weights .
  • the system allows the possibility of not choosing macronutrients proportions and types . Doing this the user can change food quantities of a meal limited only by the total number of calories of this meal . After each change, the system shows the present macronutrients distribution . Additional Information
  • This new system can be implemented and offered by any means , from a manual mean to a computer mean .
  • this system is supposed to be implemented and offered by some computer program (CD-ROM ' s , for example) or the Internet .
  • CD-ROM ' s for example
  • the Internet the computer program
  • the system according to the present invention allows the user to change or even exclude any food present on the meal .
  • the Spinach, cooked was excluded, and the remaining foods are recalculated in order for the user to keep the aim of the diet .
  • the system also allows the user to increase or decrease the food amount in the meals , without changing the aim of the diet .
  • This system permits as well the complete change of a meal , in case the user wishes to vary the menu in a fast and aleatory way with foods chosen by him or her .
  • the system could create the following meal :
  • the user who chose to have five meals a day can distribute the calories in the following manner :
  • the system allows the user to define the distribution of macronutrients in each meal . So, to exemplify, it is as possible to establish a breakfast of 55% carbohydrates , 30% proteins and 15% fats , as it is one of 40% carbohydrates , 30% proteins and 30% fats .
  • the system allows the user to include new foods in the user' s diet .
  • the user can do this anytime he or she is using the system, just inputting the respective nutritional information of the foods in the system.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Epidemiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medical Informatics (AREA)
  • Primary Health Care (AREA)
  • Public Health (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medical Treatment And Welfare Office Work (AREA)

Abstract

La présente invention concerne un système de gestion interactive d'éléments nutritifs et de calories, ainsi qu'un procédé pour l'utiliser. L'utilisateur peut ainsi avoir accès à un programme alimentaire complet et personnalisé qui comprend des régimes et des exercices physiques. Ce nouveau système offre également à l'utilisateur une interactivité lui permettant d'obtenir un programme pour perdre du poids ou un programme pour gagner de la masse musculaire correspondant exactement aux exigences et aux attentes de l'utilisateur, avec un degré personnalisé jamais atteint auparavant. Le système présente l'importante caractéristique d'être disponible sur Internet, même si ce n'est pas l'unique moyen d'accès. Cette caractéristique spécifique a été créée pour que l'utilisateur puisse accéder au système n'importe où sur la planète, tant qu'il dispose d'une connexion.
PCT/BR2004/000251 2004-12-23 2004-12-23 Systeme de gestion interactive d'elements nutritifs et de calories et procede pour l'utiliser Ceased WO2006066370A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/BR2004/000251 WO2006066370A1 (fr) 2004-12-23 2004-12-23 Systeme de gestion interactive d'elements nutritifs et de calories et procede pour l'utiliser

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/BR2004/000251 WO2006066370A1 (fr) 2004-12-23 2004-12-23 Systeme de gestion interactive d'elements nutritifs et de calories et procede pour l'utiliser

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WO2006066370A1 true WO2006066370A1 (fr) 2006-06-29

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10942932B2 (en) 2018-01-22 2021-03-09 Everything Food, Inc. System and method for grading and scoring food

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001065460A2 (fr) * 2000-03-01 2001-09-07 Vineworld Ltd. Systeme et procede d'achat et de gestion de regime
US20030091964A1 (en) * 2001-09-06 2003-05-15 Yeager John J. System and method for generating personalized meal plans
US20040074675A1 (en) * 1995-11-01 2004-04-22 Weight Watchers (Uk) Limited Process for controlling body weight

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040074675A1 (en) * 1995-11-01 2004-04-22 Weight Watchers (Uk) Limited Process for controlling body weight
WO2001065460A2 (fr) * 2000-03-01 2001-09-07 Vineworld Ltd. Systeme et procede d'achat et de gestion de regime
US20030091964A1 (en) * 2001-09-06 2003-05-15 Yeager John J. System and method for generating personalized meal plans

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10942932B2 (en) 2018-01-22 2021-03-09 Everything Food, Inc. System and method for grading and scoring food

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