Method and apparatus for identifying dietary choices
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.
1. A method for assisting a person to maintain a predetermined diet, the method comprising:
determining in a processing device, a minimum and maximum relative score number effective for maintaining a predetermined diet over a period of time;
calculating a relative score number for each of a number of possible food serving choices by fitting at least two characteristics of the possible food serving choices to a model generated by forced choice comparisons of sample food choices by a plurality of informed domain representatives;
identifying in a computing device, food serving choices that will provide an aggregated total relative score number between the determined minimum and maximum relative score number; and
outputting via an output device, a diet plan using the identified food serving choices to thereby assist the person to maintain the predetermined diet,
wherein the relative score number is calculated by
assigning a raw score comprising a fixed value when a serving portion of one of the food serving choices comprises a food or nonalcoholic beverage having 5 grams or less carbohydrates and less than 20 kilocalories;
for a serving portion of one of the food serving choices having 3 grams of carbohydrates or more, determining protein, fiber, trans fatty acids, saturated fatty acids, total fatty acids, sodium, and vitamin values and calculating a raw score using an equation selected from the following equations:
Equation 1A defined as,
Raw Score= k 1+ k 2*√{square root over (sodium milligrams)}− k 3*√{square root over (fiber grams)}−
k 4*√{square root over (protein grams)}+ k 5*√{square root over (trans fat grams+saturated fat grams)}+
k 6*√{square root over (carbohydrate grams+protein grams+total fat grams)}−
k 7*√{square root over (sum of % daily value for vitamins A, C, and minerals iron and calcium)}−k8*carbohydrate grams,
wherein k1 is 0 to 15, k2 is 0 to 5, k3 is 0 to 15, k4 is 0 to 30, k5 is 0 to 30, k6 is 0 to 30, k7 is 0 to 10, and k8 is 0 to 10, where at least three of k1 through k8 have a value greater than 0;
Equation 1B defined as,
Raw Score= k 9+ k 10*√{square root over (sodium milligrams)}− k 11*√{square root over (fiber grams)}−
k 12*√{square root over (protein grams)}+ k 13*√{square root over (trans fat grams+saturated fat grams)}+
k 14*√{square root over (carbohydrate grams+protein grams+total fat grams)}−
k 15*carbohydrate grams,
wherein k9 is 0 to 20, k10 is 0 to 15, k11 is 0 to 30, k12 is 0 to 30, k13 is 0 to 30, k14 is 0 to 40, and k15 is 0 to 10, where at least three of k9 through k15 have a value greater than 0; and
Equation 1C defined as,
Raw Score= k 99+ k 100*√{square root over (sodium milligrams)}− k 101*√{square root over (fiber grams)}−
k 102*√{square root over (protein grams)}+ k 103*√{square root over (trans fat grams+saturated fat grams)}+
k 104*√{square root over (carbohydrate grams+protein grams+total fat grams)}−
k 105*carbohydrate grams,
wherein k99 is 0 to 45, k100 is 0 to 5, k101 is 0 to 30, k102 is 0 to 20, k103 is 0 to 30, k104 is 0 to 40, and k105 is 0 to 10, where at least three of k99 through k105 have a value greater than 0;
for a serving portion of one of the food serving choices having less than 3 grams of carbohydrates, determining protein, saturated fatty acids, total fatty acids, calcium and sodium values and calculating a raw score using
Equation 2 defined as,
Raw Score= k 16+ k 17*√{square root over (total fat grams)}+
k 18*√{square root over (trans fat grams+saturated fat grams)}+
k 19*√{square root over (sodium milligrams)}− k 20*√{square root over (protein grams)}−
k 21*calcium milligrams,
wherein k16 is 0 to 45, k17 is 0 to 20, k18 is 0 to 20, k19 is 0 to 5, k20 is 0 to 20, and k21 is 0 to 10, where at least three of k16 through k21 have a value greater than 0;
when a serving portion of one of the food serving choices comprises a nonalcoholic beverage having 20 kilocalories or more, determining sugar, total fatty acids, calcium, and vitamin values and calculating a raw score using
Equation 3 defined as,
Raw Score= k 22+ k 23*√{square root over (total fat grams)}−
k 24*√{square root over (calcium milligrams)}+ k 25*√{square root over (sugar grams)}−
k 26*√{square root over (sum of % daily value for vitamins A, C, and minerals iron and calcium)},
wherein k22 is 0 to 90, k23 is 0 to 30, k24 is 0 to 20, k25 is 0 to 20, and k26 is 0 to 20, where at least three of k22 through k26 have a value greater than 0; and
when a serving portion of one of the food serving choices comprises an alcoholic beverage, determining a raw score using
Equation 4 defined as,
Raw Score= k 27*√{square root over (number of serving of alcoholic beverage)},
wherein k27 is 0 to 100.
2. The method of claim 1 wherein the informed domain representatives are dietary experts.
3. The method of claim 1 wherein the predetermined diet is selected from the group consisting of diets for diabetes, heart disease, blood pressure management, metabolic syndromes, weight management, healthy aging, cognition and cancer prevention.
4. The method of claim 1 further comprising the step of labeling at least one of the food serving choices with the relative score number for the respective food serving choice.