EP0852788A1 - Multimedia technology for nutrition education and diet planning - Google Patents
Multimedia technology for nutrition education and diet planningInfo
- Publication number
- EP0852788A1 EP0852788A1 EP95937315A EP95937315A EP0852788A1 EP 0852788 A1 EP0852788 A1 EP 0852788A1 EP 95937315 A EP95937315 A EP 95937315A EP 95937315 A EP95937315 A EP 95937315A EP 0852788 A1 EP0852788 A1 EP 0852788A1
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- European Patent Office
- Prior art keywords
- image
- size
- data
- characteristic
- displaying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
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Definitions
- This invention relates to a method and apparatus for storing and displaying information relating to images of objects and respective characteristics of such objects; e.g., for teaching individuals to estimate the size and attributes of such objects; e.g., portions of food.
- Heart disease, stroke and diabetes are the three leading disease-specific cause of death in the US. Efforts to prevent these diseases or keep them in check have focused on diet, with or without exercise regimens, education and behavior modification programs. Especially in the case of diabetes, prevention strategies center on diet. Obesity appears to aggravate the development of diabetes; and weight loss appears to reduce the risk of developing diabetes. In one study of obese individuals, after six years of follow-up, more than 50% of the subjects developed, and an additional 30% showed, impaired glucose tolerance. It has been known for more than 40 years that glucose tolerance can return to normal upon a reduction in body weight. Several recent studies demonstrate significant beneficial effects on carbohydrate and lipid metabolism without the necessity of obtaining ideal body weight. There would be an enormous positive effect if there were even moderate compliance with recommendations for a healthy diet.
- the failure of the usual diet strategies is well known.
- a new technique for verifying actual food intake, the double water method has established the unreliability of self-reporting of food intake, especially by the obese.
- the doubly labeled water method measures integral C02 production from the difference in elimination rates of deuterium and l ⁇ Oxygen from labeled body water.
- the subjects were given an initial one hour period of instruction in measuring and estimating techniques.
- the subjects were instructed by registered dieticians in groups of ten or less.
- the diet questionnaire was explained, there was demonstration and practice in the use of measuring scales, spoons and cups. Instruction was given on estimating portion size without measuring devices for meals eaten away from home.
- the participants took the measuring devices home, and were expected to measure their food portions at home.
- the dieticians scrutinized the diet records in the presence of the subjects on a daily basis, weekends excepted, to resolve any questions as to quantity, incomplete records, or vague descriptions.
- the subjects recorded their food and drink intake daily for at least seven days. They were admonished not to change their habitual life styles, particularly their physical activity. All meals were provided, including snacks, and milk and sweetener for coffee or tea.
- One skill is the ability to accurately weigh and measure food.
- a second skill is recording these measurements.
- a third skill is the ability to judge the comparative size of objects.
- a fourth skill is to make the association between the visualization of the food in a measured container to the free form volume of food on a plate.
- the Lichtman and Livingstone studies show that subjects who were taught weighing and measuring skills and how to enter the results in a log were judged by nutrition professionals to be adequately proficient in these skills, underestimated their food intake substantially. Since the subjects were judged to be highly motivated, the intrusiveness of the recording method is one likely source of the errors.
- the images of food were alternated with the neutral objects.
- a dummy television screen was placed to the right of the real TV screen and a corresponding real object was placed in the middle of the dummy screen.
- the subject was able to stop the videotape when the image was estimated to be the same size as the real object in the adjacent dummy screen.
- the experimenter lifted the tab and recorded the value of the magnification.
- the object was removed after ten seconds, and the subject was required to choose the videotape image from what was remembered of the real object.
- the object was shown without reference to the videotape, and the subject was asked to indicate its width by drawing a straight line on a blank sheet of paper.
- a system for reducing the amount of numerical calculation is the "Exchange Lists For Meal Planning" promulgated by the American Diabetes Association, Inc. and The American Dietetic Association. This system utilizes six groupings of food: starch/bread, vegetables, milk, meat and substitutes, fruit, and fat. Within each group different sizes of portions of respective different kinds of food will provide the same number of calories. Serving sizes are taught by weighing or measuring out the food, e.g., ounces, cups, and teaspoons.
- Weighing and measuring is at the heart of all known systems for calculating the size of a food portion. The calculation is then associated with a visualization of the size of the portion either associated with the means of measuring or, as an additional step, as it would appear in a real life setting. The goal for the individual using the system is to recognize the total correct portion sizes for a customized best diet for that individual.
- This invention offers a direct method for learning portion sizes appropriate to each individual, a non-intrusive method of remembering and checking the correct size of a portion, and a sense of the relative portion sizes appropriate to the individual's total d i e t .
- the nature and substance of this invention includes a method and an apparatus for displaying information relating to a characteristic of an object, comprising: providing a storage means [70] containing data for displaying images of different kinds of objects and for each kind of object relating to different sizes of each of said kind of objects; providing a database [54] containing data relating to different kinds of characteristics in appropriate units of measurement of each of said kinds of objects and for each kind of characteristic relating to said different sizes of each of said kind of objects; selecting a particular kind of object; selecting a particular kind of characteristic and appropriate units of measurement; displaying an image [208] of said selected kind of object in a selected size of such image; and displaying that datum [226] which relates to the selected characteristic of the selected size of the selected kind of object.
- the objects may be different kinds of food respectively in different portion sizes, and the characteristics may be respective measurements of nutrients for each food portion size.
- the storage means may contain data for displaying life-size images of a portion of the user's anatomy [110] as a scale against which the images of the objects are displayed in life-size.
- FIG. 1 is a block diagram of an interactive data handling system having a remote memory store which may be employed in the practice of this invention
- FIG. 2 is a block diagram of a self-contained interactive data handling system which may be employed in the practice of this invention
- FIG. 3 is a display of the monitor screen at the start of the use of the "well-balanced" feature.
- FIG. 4 is a display of the monitor screen showing the customized choices of a user approaching the achievement of a "well-balanced" platter.
- FIG. 1 shows a preferred embodiment of this invention having a central computer 10 and one or more work stations 12 which may be remote from, but coupled to, the central computer.
- the central computer has a central processing unit 14, an input/output control block 16, an operating program memory 18, and a database memory 20.
- Each work station has an input device 22, which may be a keyboard, a mouse, a game controller, a voice recognition device, or a touch screen function of the monitor, a monitor 24, and an input/output control block 26.
- the database memory 20 is used to store data relating to images of different kinds of objects, herein described as foods, in respective base sizes, and algorithms used to manipulate the base sizes into all desired sizes to be displayed, and the data relating to, and to be displayed in conjunction with each desired size.
- the database memory 20 is also used to store data relating to images of index fingers in respective base sizes, and algorithms used to manipulate the base sizes into any desired size and color to provide a life-size and life-like color image of the user's own finger.
- An index finger is preferably utilized for dexterity convenience, but any finger may be used.
- the control block 26 permits the work station to be coupled to the central computer by any suitable means, such as a network, optical, or wired or wireless communication lines. Additionally, but not necessarily, the work station of FIG. 1 may also include a floppy disk drive 28 to input portable files of data relating to the dietary restrictions of the individual user and to be used in conjunction with the computer database; a memory 30; and a printer 32.
- FIG. 2 shows the functional components of a conventional personal computer system 48 which may employed in the practice of this invention. It has a processing unit 50 which includes a microprocessor block 52, a memory 54, and a control block 56 which functions to control input-output function and the interactions between a floppy disk drive 58, the microprocessor block 52, the memory 54, and a hard-disk memory 60.
- the system also has a monitor 62, a keyboard 64, a mouse 66, a printer 68, and a read-only video memory 70.
- the video memory may be a videodisc player capable of playing one or more videodiscs, each of which can store up to 56,000 individual images, each randomly accessible, or a CD-ROM, or a digital data memory, or similar image storage system.
- the system also includes appropriate software, such as a system operating program, e.g., DOS and drivers for the video memory and other peripherals, and application programs which can generate, scale, move and rotate images and other programs which can manipulate databases.
- a system operating program e.g., DOS and drivers for the video memory and other peripherals
- application programs which can generate, scale, move and rotate images and other programs which can manipulate databases.
- images of all foods are stored as data in a digital database.
- the images of the same food in the next predetermined range, but having a different visual structure are made by recalculating from second base image data.
- Data may be stored for as many base images as is required to represent a realistic sizing of the food portion. Examples of different visual structures needed to show variation in portion size are: an image of a chicken leg can only be made so large before it looks like a turkey leg, therefore, to make it larger than a realistic size, a portion of thigh is added; an uncooked apple must show missing segments to make it real ist ical ly appear smaller. On the other hand, another base image would not be required to show a portion of applesauce which can be scaled larger and smaller and still appear realistic.
- the attributes of the image to be displayed which the algorithms calculate are: the size of the image, the compression ratio of the file, the location of the image on the screen, the horizontal and vertical orientation of the image, the overlapping with other images, the color of each pixel of the image, and the degree of transparency of the color of each pixel of the image.
- the different foods may be selected by the user for display by any one of several different modes of operation, or a combination thereof.
- the name of the food may be typed on the keyboard.
- the Food Pyramid may initially be displayed.
- the user, using the mouse, or the touch-screen function selects a food type. Icons or small pictures of different foods of the selected type are then displayed.
- the user, using the mouse, or the touch ⁇ screen function selects a particular food.
- the user may browse seriatim through a store of pictures and select those of interest.
- the images of food (and their related characteristics,) may be stored and displayed as unprepared, or prepared according to different recipes, e.g., raw chicken, roast chicken, chicken in red wine sauce, etc.
- the data relating to the characteristics in appropriate units of measurement e.g., calories, joules, grams, ounces, percent of RDA, exchange units,
- Images of fingers are stored as data, from which can be calculated a plurality of visual images of fingers of different proportions and skin color.
- the user can select a particular finger of a particular hand, proportion and color, and can scale the finger, as required, so that the image of the finger on the monitor is identical in dimensions to the user's own selected finger. This can be done by contact with the screen of a touch screen monitor, by moving and clicking the mouse, or by striking the arrow keys on the keyboard.
- a scale i.e., the finger, which is identical to a scale which the user carries always and to all places, including the kitchen and the restaurant.
- the image of the finger can be moved in location and in orientation on the screen so that it can serve as a scale or as a scale and as a cursor (pointer).
- data for each image in each size is stored separately as fixed data, e.g., a large plurality of visual images are stored on one or more videodiscs each individually and randomly addressable. Variations, e.g., food with or without sauce and for each size, require a separate stored image for each variation.
- the size of the displayed food image is linked to databases in the main memory store of the system. For each calculated food image size or for each address on the videodisc, i.e., for each kind of food and size of portion, there is stored the respective measurement in different categories of units, e.g., milligrams of vitamins, milligrams of minerals, calories, grams of protein, grams of carbohydrate, grams of saturated fat, grams of unsaturated fat, grams of cholesterol, percentage of Recommended Daily Allowance of any of the foregoing, food exchange units, and ounces or grams of weight, or fluid ounces, tablespoons and other measurements of volume.
- the user can select the category or categories of units that are to be displayed on the monitor.
- the user may display concurrently on the screen: an image of any kind of food, cooked or uncooked, and any size of portion; any category of measurement of the food portion; and the immutable, constant-size finger of the user.
- the image of the food portion will be displayed with the immutable finger and whatever category or categories of measurement the user has also selected.
- the user can select a food and, as the selected size of the displayed image varies, see a corresponding readout in calories or exchange units.
- the user can call up a food portion in calories, and have the related ounces or food exchange units displayed.
- the user learns the characteristics of food in the nutritional units with which the user is most comfortable in sizes related to the ever present user's own finger. It is not necessary to remember the numbers of the units but only the visualization of the desired size compared to the user's finger.
- the user may select as many individual items of food, with accompanying individual readouts, as will fit on the screen.
- Instructional games can be included in the program to test the user's ability to judge sizes of food portions.
- the game can present any, or a series of images of food portions, and allow the user to input an estimate in the unit of measurement the user has practiced, such as their respective weights or calorie content or food exchange values, or protein, carbohydrate, fat content, and have a visual reward displayed if the answer is correct, or the correct answer if the answer is not correct.
- the visual reward may be in the form of an entertaining, short duration, animated sequence of images which may be unrelated to food and nutrition, and provide a respite from the instruction.
- An answer may be considered correct if it is similar to the stored value. Similarity may be defined in accordance with the accuracy required by the course of instruction; e.g., plus or minus five percent.
- Nutrition education also requires understanding of how an individual portion must be adjusted to account for other foods eaten in that meal and in the total daily diet.
- the same or similarly stored images described above may be presented on the screen in a coupled manner so that the size of one portion affects the size and readouts of the other selected food images.
- the user may select as many coupled items of food, with accompanying individual readouts, as will fit on the screen.
- a purpose is to develop a visual sense of how altering one food portion should trigger a change in other food selections.
- Meal planning can be taught using the concept of a well- balanced platter.
- a well-balanced platter is an assembly of food images displayed on a plate as a particular meal which represents an appropriate percentage of the minimum daily requirements for food nutrients, distributed as to food groups and protein, fat and carbohydrate balance, as exemplified by the ADA Food Exchange lists, and totalling a given number of calories for the particular meal or snack.
- the user in answer to program prompts, enters the unit or units in which the user wishes the characteristics of selected foods to be displayed - such as US Dept. of Agriculture Minimum Daily Requirements, or American Dietetic Association Food Exchange Units, and the values of these characteristics are displayed in these units on the screen.
- FIG. 3 shows an empty platter 100 with a series of target values in the selected units of the selected characteristics (calories 102, grams of fat 104, grams or protein 105 and grams of carbohydrates 108,) and a life-size image of the user's own index finger 110.
- the user selects food items for a well-balanced platter from a menu of stored food images. Each food image is stored in a respective size of a conventional single portion with respective nutritional data linked thereto.
- a food image may have linked thereto other food images which are dependent on the size of the displayed food image, e.g., leg and leg plus thigh.
- a food image may have linked thereto other images which are optional, e.g., sauces, or skin.
- a readout or readouts in the selected units of the selected characteristics of the size of food item as its image is stored, i.e., a conventional single portion.
- the user can select to be displayed on the screen any combination of individual and aggregate values for the food portions displayed on the plate. Changing the size of any food image changes the respective readouts.
- Second and subsequent food items chosen for display are coupled to the first item so that a change in the size of one affects the size of the others if it is necessary so as not to exceed the target aggregate values.
- selection of a next food item will proportionally reduce the size of prior selected food items if necessary to maintain a food platter whose aggregate grams of fat does not exceed six grams.
- the user may elect to override the automatic coupling and manually adjust the relative sizes by using an aggregate readout in the selected units of the selected characteristics for the platter.
- the user may change the size of the images, to less or more than a conventional portion and thereby change the value of the aggregate readouts.
- the user may select a reasonable number of food choices and respective image sizes.
- the user's finger is also shown.
- FIG. 4 shows an override mode of operation with a platter 200 having four items of food thereon, i.e., chicken 202, green beans 204, potatoes 206 and broccoli 208, and the life-size image of the user's finger 110 serving as a scale or as a scale/cursor to point to a selected item, i.e., broccoli.
- Readouts for saturated fat, unsaturated fat, cholesterol, etc. can also be shown. The user can fine-tune the size of the broccoli so that the aggregate values most closely meet the target values.
- the user is on a normal calorie diet, but with a restriction on fat.
- the user can double or even triple the volume of broccoli without exceeding the target values within allowable tolerances. While only a single platter is shown here, obviously additional plates can be shown with side dishes or desserts. Further, while the readouts have been selected by the user to show grams, other units of measurement, such as RDAs , can be selected. If and when the user makes an error in which the size (or some other chosen parameter,) of the next selected food item causes the aggregate total to unreasonably exceed the target value limitation for the user's diet, the immediately prior configuration will be restored, a warning signal presented, and hints for better food item selection will be offered.
- the user can also start with well planned menus of various kinds provided by the program in categories, such as: ethnic, low cost, or a particular holiday.
- the purpose of all balanced platter exercises is to develop in the user a sense of familiarity and "rightness" about the look of a well-balanced meal.
- the sense of familiarity is enhanced by the invariable presence of the user's own finger or the life-size image of the user's own finger in proximity to life-size images of the plate displaying the aggregate of the food portions.
- a well-balanced platter game may be played by the members of a family.
- a "family” is a group of people who habitually eat together, and at least one of whose members is the maker of the meal for the family.
- the principal purpose of the game is to aid the meal maker in adapting a menu to the particular needs of the individual members.
- Another purpose is to make each member aware of the adjustments needed by each of the other members, and, therefore, more supportive of the other members in their efforts to adhere to their respective individualized diet regimen.
- a third major purpose is to give each member a sense of "rightness” or “correctness” when encountering a nutritional ly well-balanced meal.
- a well-balanced platter as used in the game is a particular meal consisting of different food items from the different food
- E 26 groups representing a percentage of the minimum daily requirements for food nutrients, balanced for protein, fat and carbohydrates, with an aggregate calorie count for an "average" person.
- Images of pre-planned platters may be grouped into categories such as breakfast, midday meal, and evening meal; and holiday meals, ethnic meals, and quickly prepared meals. These images may be displayed and the family selects a particular platter.
- each family member enters into the system her pertinent characteristics which are her game goals, e.g., total calories, recommended protein, fat and carbohydrate units, diet restrictions or supplements.
- Total daily requirements may be appropriately apportioned by the particular meal, e.g., breakfast at 25%, midday meal at 35%, and evening meal at 40%.
- the system may allow minor adjustments and substitutions to be made to the choice of food items presented on the plate.
- the game point scheme is displayed and explains how the difficulty of the changes needed to individualize the starting parameters are weighted.
- Each player family member will be scored on the number of errors made to reach a correct answer.
- a response will be counted as correct if it is similar to the system stored answer. Similarity may be defined in accordance with the accuracy required by the needs of the family members. If a member is at risk for a life threatening medical condition, the allowed deviance for an aggregate selected unit count may be much smaller than if no members of the family have special needs.
- Images of pre-planned platters may be grouped into categories such as breakfast, midday meal, and evening meal; and holiday meals, ethnic meals, and quickly prepared meals.
- These images may be displayed and the family selects a particular platter.
- the game is optimally played with all of the family members participating.
- each player in turn may change the size of each and any food image on the plate.
- the size of each food image on the plate is linked to the respective sizes of the other food images to maintain constant the aggregate number of calories for the platter.
- a manual over-ride of the linkages is permitted to enable one food image to be changed without affecting the sizes of the other images.
- all values, including aggregate calories are displayed at their current, correct magnitudes. If any current magnitude is grossly out-of-bounds, a warning signal is displayed.
- Some food items may have linked other food items which are optional, e.g., sauces, skin.
- the program may offer a limited number of substitutions for a given food item.
- the former configuration will be restored on the display, or will alternate on the display with the erroneous configuration; a warning signal will be displayed, and hints will be offered.
- the object is to have each player end her turn with a correct configuration of a well-balanced platter. To that end, a player who is "stuck" will be provided with prompts, the correct responses to which will lead to a correct configuration. Levels of difficulty may be added to the game by adding food preparation alternatives either verbally or as additional food images .
- the game may be played by a single player and used to assess her food planning skills.
- a print-output may be provided for the platters of each of the players.
- the aggregate of all the respective correct platters of all of the player family members may be displayed as a game finale to instruct the meal making member of the family as to what volume of each food item should be prepared and served to the family to enable each member to meet her limitations for her diet.
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Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/US1995/012609 WO1997012356A1 (en) | 1993-12-30 | 1995-09-28 | Multimedia technology for nutrition education and diet planning |
Publications (2)
Publication Number | Publication Date |
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EP0852788A1 true EP0852788A1 (en) | 1998-07-15 |
EP0852788A4 EP0852788A4 (en) | 1999-12-01 |
Family
ID=22249881
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP95937315A Withdrawn EP0852788A4 (en) | 1995-09-28 | 1995-09-28 | Multimedia technology for nutrition education and diet planning |
Country Status (2)
Country | Link |
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EP (1) | EP0852788A4 (en) |
CA (1) | CA2233340C (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0272886A2 (en) * | 1986-12-19 | 1988-06-29 | Pfu Limited | Image information processing system |
EP0489695A2 (en) * | 1990-07-04 | 1992-06-10 | Giuliano Da Villa | Monitoring device for monitoring the caloric contents of diets |
US5235509A (en) * | 1989-06-28 | 1993-08-10 | Management Information Support, Inc. | Customer self-ordering system using information displayed on a screen |
US5377319A (en) * | 1992-03-10 | 1994-12-27 | Hitachi, Ltd. | Help guidance method utilizing an animated picture |
-
1995
- 1995-09-28 CA CA002233340A patent/CA2233340C/en not_active Expired - Fee Related
- 1995-09-28 EP EP95937315A patent/EP0852788A4/en not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0272886A2 (en) * | 1986-12-19 | 1988-06-29 | Pfu Limited | Image information processing system |
US5235509A (en) * | 1989-06-28 | 1993-08-10 | Management Information Support, Inc. | Customer self-ordering system using information displayed on a screen |
EP0489695A2 (en) * | 1990-07-04 | 1992-06-10 | Giuliano Da Villa | Monitoring device for monitoring the caloric contents of diets |
US5377319A (en) * | 1992-03-10 | 1994-12-27 | Hitachi, Ltd. | Help guidance method utilizing an animated picture |
Non-Patent Citations (1)
Title |
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See also references of WO9712356A1 * |
Also Published As
Publication number | Publication date |
---|---|
EP0852788A4 (en) | 1999-12-01 |
CA2233340A1 (en) | 1997-04-03 |
CA2233340C (en) | 2002-08-06 |
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