WO2014076700A1

WO2014076700A1 - A method for evaluating nutritional values in a course

Info

Publication number: WO2014076700A1
Application number: PCT/IL2013/050941
Authority: WO
Inventors: Daniel PASHKOV
Original assignee: Pashkov Daniel
Priority date: 2012-11-13
Filing date: 2013-11-13
Publication date: 2014-05-22

Abstract

The present invention provides a method for evaluating nutritional components in a course. The method comprising the steps of: providing users with information of courses including: menus, characteristics of each course, description of courses, applying predefined interaction computerized procedure for each type of user's profile,wherein said procedure enables the user to navigate through course information and define the modes of interacting with a user or a sensor associated with the user which relate to metabolic effect for each type of user by commenting, providing additional information or correcting said information, tracking and recording user's actions and behavior through the interaction procedure or the navigation, classifying users according profile type based on input parameters defined by the user, classifying users to groups based on their action and behaviors, analyzing user's actions and behaviors for evaluating metabolic effects and users preferences in relation to course information, determining user's degree of credibility based on user's actions, behaviors and profile and calculating nutritional values of courses based on evaluated metabolic reactions, determined credibility and users classification in relation to course information.

Description

A METHOD FOR EVALUATING NUTRITIONAL VALUES IN A COURSE TECHNICAL FIELD

[0001] The present invention relates to the field of evaluation of nutritional components of a course, and more particularly, to utilization of combination of crowdsourcing and crowd wisdom to evaluate nutritional values and building menus' repository.

BACKGROUND ART

[0001] Various applications exist in the market which provide to a user upon request food menus and the nutrition ingredients of specific food products. The data of these applications is based on direct information aggregated from different sources.

SUMMARY OF INVENTION

The present invention provides a method for evaluating nutritional components in a course. The method comprising the steps of: providing users with information of courses including: menus, characteristics of each course, description of courses, applying predefined interaction computerized procedure for each type of user's profile ,wherein said procedure enables the user to navigate through course information and define the modes of interacting with a user or a sensor associated with the user which relate to metabolic effect for each type of user by commenting, providing additional information or correcting said information, tracking and recording user's actions and behavior through the interaction procedure or the navigation, classifying users according profile type based on input parameters defined by the user, classifying users to groups based on their action and behaviors, analyzing user's actions and behaviors for evaluating metabolic effects and users preferences in relation to course information, determining user's degree of credibility based on user's actions, behaviors and profile; and calculating nutritional values of courses based on evaluated metabolic reactions, determined credibility and users classification in relation to course information.

Thee steps of providing and applying are performed by at least one processor on a client device and the tracking, classifying , determining and calculating are performed by a at least one processor on communication server According to some embodiments of the present invention the method further comprising the step of filtering and organizing courses information according to user profiles type, creating customized courses information for different user's profile type, wherein each types relates user nutritional characteristics and preferences;

According to some embodiments of the present invention the interactive procedure includes the steps of: sending a course to one or more users for evaluation, receiving an estimation of an amount of each component in a course from the one or more users before eating the course, receiving an estimation of the amount of each component in the course after the one or more users ate the course, analyzing received information and received estimations, storing the analyzed information in a data storage and retrieving information regarding components in a course from the data storage.

According to some embodiments of the present invention the method is further including the step of receiving measured data related to glucose levels in the user's blood.

According to some embodiments of the present invention the user interaction is performed at delayed time periods.

According to some embodiments of the present invention the classifying users to groups further includes the step of analyzing user actions and behavior to identify behavior pattern of users and comparing identified pattern to defined patterns which represent user health characteristics.

According to some embodiments of the present invention the determining user's degree of credibility includes the steps of: analyzing user actions and behavior for calculating statistical usage parameters of user, checking inserted information in comparison to known information or aggregated information by other users and checking consistency of user action and behavior.

According to some embodiments of the present invention the users profile type include at least one of the following: diabetic users, sport , allergens, diet.

According to some embodiments of the present invention the nutritional calculation is further based on considering course description , location restaurant, time , type of meal , user classification and action credibility.

The present invention disclose a system for evaluating nutritional values of a course, said system comprised of:

at least one computerized client application for providing users with information of courses including: menus, characteristics of each course, description of courses, applying predefined interaction computerized procedure for each type of user's profile ,wherein said procedure enables the user to navigate through course information and define the modes of interacting with a user or a sensor associated with the user which relate to metabolic effect for each type of user by commenting, providing additional information or correcting said information,

And nutritional repository builder for : aggregating tracking and recording user's actions and behavior through the interaction procedure or the navigation, classifying users according profile type on input parameters defined by the user, classifying users to groups based on their action and behaviors, analyzing user's actions and behaviors for evaluating metabolic effects and users preferences in relation to course information, determining user's degree of credibility based on user's actions, behaviors and profile and calculating nutritional values of courses based on evaluated metabolic reactions, determined credibility and users preferences in relation to course information. According to some embodiments of the present invention the nutritional repository builder further comprising the step of filtering and organizing courses information according to user profiles type, creating customized courses information for different user's profile type, wherein each types relates user nutritional characteristics and preferences;

According to some embodiments of the present invention the interactive procedure includes the steps of: sending a course to one or more users for evaluation, receiving an estimation of an amount of each component in a course from the one or more users before eating the course, receiving an estimation of the amount of each component in the course after the one or more users ate the course, analyzing received information and received estimations, storing the analyzed information in a data storage and retrieving information regarding components in a course from the data storage

According to some embodiments of the present invention the system enables receiving measured data related to glucose levels in the user's blood.

According to some embodiments of the present invention the classifying users to groups further includes the step of analyzing user actions and behavior to identify behavior pattern of users and comparing identified pattern to defined patterns which represent user health characteristics. According to some embodiments of the present invention the determining user's degree of credibility includes the steps of: analyzing user actions and behavior for calculating statistical usage parameters of user, checking inserted information in comparison to known information or aggregated information by other users and checking consistency of user action and behavior.

BRIEF DESCRIPTION OF DRAWINGSO FOR NUTRITIONAL CALCULATOR SYSTEM IN A COURSE, ACCORDING TO SOME EMBODIMENTS OF THE INVENTION;

[0002] Figure 1 is a block diagram of a system of nutritional calculator system, according to some embodiments of the invention;

[0003] Figure 2 is a block diagram of a system of nutritional repository builder module, according to some embodiments of the invention;

[0004] Figure 3 is a flowchart illustrating a method user analysis behavior, according to some embodiments of the invention;

[0005] Figure 4 is a flowchart illustrating a method of classifying users , according to some embodiments of the invention;

[0006] Figure 5 is a flowchart illustrating a method of credibility assessment, according to some embodiments of the invention;

[0007] Figure 6 is a flowchart illustrating a method of Carbohydrates calculation, according to some embodiments of the invention;

[0008] Figure 7 is a flowchart illustrating course identification and assessment, according to some embodiments of the invention;

[0009] Figure 8 is a flowchart illustrating nutritional values calculation method, according to some embodiments of the invention;

[0010] Figure 9 is a flowchart illustrating a method of updating restaurants and menus repository, according to some embodiments of the invention; [0011] Figure 10 is a flowchart illustrating the data retrieval module method, according to some embodiments of the invention;

[0012] Figure 11 is a flowchart illustrating a method of providing recommendations on restaurants or courses, according to some embodiments of the invention.

MODES FOR CARRYING OUT THE INVENTION

[0013] In the following detailed description of various embodiments, reference is made to the accompanying drawings that form a part thereof, and in which are shown by way of illustration specific embodiments in which the invention may be practiced. It is understood that other embodiments may be utilized and structural changes may be made without departing from the scope of the present invention.

[0014] The term "crowdsourcing" as used herein in this application, is defined as a task that is performed by undefined users.

[0015] The term "crowd wisdom" as used herein in this application, is defined as the process of taking into account data that is received from a group of users.

[0016] The term "glycemic index" as used herein in this application, is defined as the measurement of glucose level increase in the blood due to carbohydrates consumption.

[0017] The term "spontaneous index" as used herein in this application, is defined as a value that indicates a level of certainty that the system has about a certain restaurant or dish. For example, if only one person have updated the value of carbohydrates in a hamburger dish, the dish's "spontaneous index" will be low.

[0018] The term "spontaneous community" as used herein in this application, is defined as a group of users who use the service of spontaneous system.

[0019] Figure 1 is a block diagram of a nutritional calculator system, according to some embodiments of the invention;

[0020] According to some embodiments of the present invention, a nutritional calculator engine (system) 100 is provided to give users preliminary information regarding nutritional components and or values of courses in restaurants. This engine may be implemented on communication server. The nutritional calculator engine 100 may also recommend the user on courses which are more nutritionally adequate for different diets type such diabetes patients, allergic user, lose weight diet, sport diet etc.

[0021] The system utilize designated nutritional applications 150 running on cellular phones for aggregating data of user behavior and action when using the application or sensors measurements which are associated with user. The behavior or action may be passive, such as navigating though course information or active action such as responding to questions or inserting data over time, for example regarding amount and type of carbohydrates (i.e. complex and simple carbohydrates) and food with low glycemic index. [0022] According to some embodiments of the present invention, the nutritional calculator engine 100 may build a restaurants and courses repository 135 utilizing crowdsourcing combined with crowd wisdom methods. The repository can be optionally created from scratch or based on received known data of restaurants menus.

[0023] According to some embodiments of the present invention, a user may upload data or retrieve data from the nutrition calculator engine (system) 100 via user

communication device 135 using designated nutritional application connected via network communication link 145. Different types of nutrimental applications can be used, for different diets type. Each type of application may have different interaction procedure with the user. The application enables the user to navigate through course information, while each application may use different modes of interacting with a user or a sensor associated with the user which relate to metabolic effect for type of user by commenting, providing additional information or correcting said information.

[0024] According to some embodiments of the present invention a single application may be used for different profile type of users, where for profile type the application provide different interaction procedure.

[0025] Incase different type of applications are used by the system, the system further includes nutritional Applications manger 120 for receiving and aggregating all information received data from different type of application and optionally updating application with output data of the nutritional repository builder module and Restaurant

110 and courses database builder Module 130.

[0026] Optionally the nutritional system may receive data relating to the course through API connected to external system such as simulation of human body reaction to given course components or diet programs output e.g. artificial pancreas..

[0027] According to some embodiments of the present invention, in order to build a courses repository 115 a nutritional repository builder module 110 may be activated. The module may send courses for evaluation to a predefined amount of users and later on analyze data that was received from the users. Users may be rewarded for their cooperation of estimating and updated data.

[0028] According to some embodiments of the present invention, a user may be able to receive information from the nutritional calculator application 100 regarding nutritional values and components of a course including the amount of carbohydrates which is mainly important, but not only, to diabetes patients. [0029] According to some embodiments of the present invention, a user may be able to receive recommendation on courses or restaurant in a specified geographic area, from the nutritional calculator engine (system) 100. In order to provide the recommendation the nutritional calculator application 100 may operate a recommendation module 125.

[0030] According to some embodiments of repository of restaurants and menus from scratch by operating restaurants and menus builder module 130 and storing the data in restaurants and menus repository 140. The nutrition calculator engine 100 may present users with nutritional values and detailed components of every course and side dishes. Also, in general course such as brunch which may have several variations the nutritional calculator engine 100 may present all possible options. For example, brunch may include 2 eggs and supplement or side order. It may be served as scrambled eggs with bacon on the side or omelet with cheese. Furthermore, the scrambled egg may be cooked with butter or with oil.

[0031] According to some embodiments of the present invention, the algorithm that is used in the present application may calculate the nutritional values and amount of components of each course in a dish from information that the user provides regarding the whole dish. Meaning a dish may be combined of beverage, dessert and main course. The application may calculate base on total amount of carbohydrates of the whole dish, the amount of carbohydrates in the main course or in a dessert. The calculation is performed based on previous estimations and data stored in a data storage.

[0032] According to some embodiments of the present invention, a Graphical User's Interface (GUI) of the present invention may enable a user to build a dish according to a menu of a restaurant accompanied by suggestions of side courses for example, of the applications to the user.

[0033] According to some embodiments of the present invention, the nutrition calculator engine (system) 100 may allow a user to enter a name of a course e.g. "Fly to the moon" and then enter estimation of amount of components of the course and the method the course for prepared e.g. cooked, fried, boiled etc. In case the course is new to the nutritional calculator system 100 it may try to estimate the components of the course based on calculations and data stored in the data storage( as further described bellow)

[0034] According to some embodiments of the present invention, several scenarios of usage of the nutritional calculator system 100 may exist.

[0035] First scenario, for example, type 1 diabetic user may wish to choose a restaurant to go to. The user's decision may be based on "spontaneous index", geographical position and specific type of dishes exists/indexed on restaurant (Food category, Kosher, price category). Thus, the system provides its users an added value by directing them to restaurants that are indexed according to their requirements. In case the chosen restaurant has integration with spontaneous systems i.e. the application the user will be get an option to reserve a table. The user gets immediate discount to the user's private bill.

[0036] Second scenario, for example, type 1 diabetic user may wish to choose the meal from the restaurant menu (meaning not from the application). The user may sit in a restaurant, and while reading the menu, may briefly get extra data about the meals from the application; including, carbohydrates and calories rank in a Spontaneous community. The user may order with a voucher in the application. In case the application (i.e. Spontaneous) has integration with the restaurant the user will get an immediate discount. The user may build a whole meal from few dishes, and get the total carbohydrates amount. Till serving the user has "free" time to do more updates about courses that were ordered. When the meal is being served, the user may adapt the meal's composition to what she or he sees in front of her (The decision about the update can be based on a Spontaneous index.

[0037] That's the time to take a picture. Adapt composition = dish/ additions/ beverage/ desert etc. If a dish doesn't exist, the user may add it. Before eating, the user may inject insulin. After two hours the user will be requested to update her or his sugar blood balance. Each step is being incentivized by a reward, described later on.

[0038] Third scenario, for example, during building meal scenario, type 1 diabetic user may see that the meal that she or he got is not in the menu in the application. The user may add new meal to her dishes. The incentive of the user to do it is because of two reasons: (i) for getting carbohydrates value; (ii) for getting maximum payment.

[0039] On adding new meal the user of the application (i.e. spontaneous) may get help from "recipes" repository for getting amount of carbohydrates. A user will take a picture of the meal. The user may change pre-calculated amount of carbohydrates to a more suitable amount. At the end of this process the user will be able to see this portion in the user's dish and can use carbohydrates for all meal calculated. After two hours the application (i.e. spontaneous) may ask the user if she or he is balanced or if she or he wants to blame any part of the meal in this case the user will get an incentive. Meaning, which part of the meal was not evaluated correctly. Carbs calculation: After the user ordered a meal the user already has all dishes in a virtual plate including unknown dishes. Then the user may look on all chosen dishes and verify that it is ok and summarize the amount of carbohydrates.

[0040] Fourth scenario, for example, in case the user ate in the restaurant and the application already knows the amount of carbohydrates in a meal. The user is requested to update her or his sugar i.e. glucose level. If the user is unbalanced the user is requested to explain the gap between entered amount of carbohydrates and actual amount of

carbohydrates. In case the user didn't enter insulin formula the user is requested by the application to insert one. At the end of the process the user will receive "payment" and visual incentive.

[0001] Figure 2 is a block diagram of a system of nutritional repository builder module, according to some embodiments of the invention. This module is comprised of user analysis behavior module 1120 for identifying pattern and correlation of user behavior to metabolic effect, classifying module 1130 for determining user diet profile type and grouping users, credibility assessment module

1140, carbohydrates Module 1150 enabling carbs estimation by diabetic user, course identification Module 1160 for defining new courses and evaluating existing courses and nutritional values calculation module 1170.

[0002] Figure 3 is a flowchart illustrating a method user analysis behavior, according to some embodiments of the invention. The behavior analysis comprise the following steps : identifying active actions/passive of the user or measurements of a sensor (210), sorting/receiving action by their type: data insertion , navigation, selection correction, response questions (220), identifying action/behavior pattern in relation to metabolic effect (230), comparing and identifying action/behavior pattern defined action related to metabolic effect 240, identifying specific predefined action relevant to metabolic effect (250), correlating action or sequence of action to metabolic effect 260 and optionally updating defined patterns based on new identified behavior using learning algorithms (270).

[0003] Figure 4 is a flowchart illustrating a method of classifying users, according to some embodiments of the invention. The module process includes at least one of the following steps: classifying users according profile type based on input parameters (310) which can be actively defined by the user or by identifying the lead source the user used (such as losing weight forum) of the type of application the user selected (such as diabetic type application), identify behavior pattern of users and comparing identified pattern to defined patterns which represent user health characteristics (320), classifying users to groups based on identified patterns (340). Optionally the module further update defined patterns according to new identified patterns using learning algorithm (350).

[0004] Figure 5 is a flowchart illustrating a method of credibility assessment, according to some embodiments of the invention. The module process include at least one of the following steps analyzing user actions and behavior for calculating statistical usage parameters of user (410) number of time of using the application, number of inserting data etc., checking inserted information in comparison to known information or aggregated information by other users (420), checking consistency of user action and behavior (430), determining user's degree of credibility based on at least one of statistical usage , accuracy of information and consistency , profile type , interaction method (440)

[0005] Figure 6 is a flowchart illustrating a method of Carbohydrates calculation, according to some embodiments of the invention;

[0006] According to some embodiments of the present invention, the nutrition calculator system 100 may operate a carbohydrates repository builder module 110 in Figure 1. The module may start by giving a course for evaluation of amount of carbohydrates to one or more users in a crowdsourcing manner (stage 510).

[0007] According to some embodiments of the present invention, the carbohydrates repository builder module 110 may receive evaluation from one or more users about the amount of carbohydrates that the course contains when ordering and or when receiving the course (stage 520). The evaluation may be also regarding other nutritional components of the course. In addition to the evaluation the carbohydrates repository builder module 110 may receive level of glucose in the blood before eating the dish and amount and type of insulin that was injected. For each action the user performs she or he receives points which accumulates to a discount received in a specified amount of time.

[0008] According to some embodiments of the present invention, after the evaluating user ate a full dish he or she may wait a specified time and then send an updated amount of estimated carbohydrate in the evaluated course according to the user's feeling of sugar levels in the blood (stage 530). The application may send a reminder to the user for updating her or his evaluation after predetermined time period. [0009] According to some embodiments of the present invention, in case the updated evaluation is different from the estimation before eating the dish, the carbohydrates calculator application 100 requests from the user for evaluation of the source of the mistake. For example, the user may underestimate amount of carbohydrates in a steak due to unknown or misleading sauce.

[0010] According to some embodiments of the present invention, sensors that measure glucose in the blood may be attached to the user and may send the measured amount of glucose in the blood of the user to the carbohydrates calculator application 100 (stage 540).

[0011] According to some embodiments of the present invention, the carbohydrates repository builder module 110 may analyze the information that is received from the sensors from one or more users (stage 550) and calculate the amount of carbohydrates in a course according to the analysis (stage 560). Result of the calculation is updated in the nutrition repository 115 in Figure 1 (stage 370).

[0012] According to some embodiments of the present invention, one or more users may be rewarded for their updates of carbohydrates amount in courses by predefined criteria. The reward may be coupons or discount for restaurants.

[0013] For example, a user may be sent a Chateaubriand steak 450gr or Spaghetti Bolognese by the carbohydrates repository builder module 110. Upon reception of the course for evaluation, the user may go to a restaurant and order the course. Before eating the course the user may evaluate the amount of carbohydrates in the course and send the evaluation to the carbohydrates calculator application 100. Additionally, according to the evaluated amount of carbohydrates in the course, the user may inject required amount of insulin and update the carbohydrates calculator application 100 with the amount and type of insulin that was injected.

[0014] Figure 7 is a flowchart illustrating course identification and assessment, according to some embodiments of the invention. The module process the following steps:: receiving credibility results, analysis results classification results and sensor measurements relating to a new course or evaluating existing course for identifying characteristics and components of the course (610), checking description of course: text or image to identify characteristics and components of the course (620), comparing identified characteristics and components of the course to known courses in the repository for identifying new courses for evaluating existing courses type and definition (630), determining new course or evaluating existing course, type and definition, components based on credibility results, analysis results classification results and results of comparison to known courses (640), Re Evaluating course type, definition, components (650).

[0015] Figure 8 is a flowchart illustrating nutritional values calculation method, according to some embodiments of the invention. The module process the following steps:: Receiving analysis results of user behavior classification according to their respective metabolic effect from steps 260 (710), receiving credibility of each user action from step 440 (720), receiving determined courses type definition (from steps 640,650) (730) and calculating nutritional value based on users analysis results associated with metabolic effect relevant for the specific type of nutritional value considering course description, location restaurant, time, type of meal , user classification and action credibility (740). For example, in case an allergenic user reports of a specific reaction in his body in relation to specific meal, such report is associated to the relevant metabolic effect which indicates the existence of relevant nutritional component or it's value.

[0016] Figure 8 is a flowchart illustrating a method of building a repository of restaurants and menus, according to some embodiments of the invention.

[0017] According to some embodiments of the present invention, restaurants and menus repository builder module 130 may receive a list of restaurants (stage 810) and menus in each restaurants (stage 820). The restaurants and menus repository builder module 130 may search for courses in all received menus that their nutritional components are not indicated, especially its carbohydrates amount. Additionally, the restaurants and menus repository builder module 130 may search for courses that their nutritional components were estimated by less than a predefined amount of users or that the last estimation of the course exceeded a predefined amount of time (stage 830).

[0018] According to some embodiments of the present invention, the restaurants and menus repository builder module 130 may operate carbohydrates repository builder module 110 in Figure 1 (stage 840) and after its operation update the amount of carbohydrates (stage 850).

[0019] Figure 10 is a flowchart illustrating a method of data retrieval, according to some embodiments of the invention.

[0020] According to some embodiments of the present invention, data retrieval module 120 in carbohydrates calculator application 100 may be operated upon request of a user for information (stage 910). When operated the module may check carbohydrates repository and restaurants and courses repository according to specified parameters that were provided by the user (stage 920). For example, a user may wish to find a restaurant in New York City where there is a wide selection of courses that contain complex carbohydrates.

[0021] When data retrieval module 120 finds the information that was searched in the repository it may retrieve it and send it to the user (stage 430).

[0022] Figure 11 is a flowchart illustrating a method of providing recommendations on restaurants or courses, according to some embodiments of the invention.

[0023] According to some embodiments of the present invention, nutritional calculator application 100 may recommend users about courses and restaurants. Upon parameters received from a user to choose a restaurant or a course in a restaurant, carbohydrates calculator application 100 may operate the recommendation module 125 in Figure 1 (stage 510). Upon reception of parameters, the recommendation module 125 may analyze the received parameters combined with data that is stored in carbohydrates repository 115 in Figure 1 and in restaurants and menus repository 140 in Figure 1 (stage 520) to yield a recommended restaurant or course by the results of the analysis and provide it to the user (stage 530).

[0024] Many alterations and modifications may be made by those having ordinary skill in the art without departing from the spirit and scope of the invention. Therefore, it must be understood that the illustrated embodiment has been set forth only for the purposes of example and that it should not be taken as limiting the invention as defined by the following invention and its various embodiments.

[0025] Therefore, it must be understood that the illustrated embodiment has been set forth only for the purposes of example and that it should not be taken as limiting the invention as defined by the following claims. For example, notwithstanding the fact that the elements of a claim are set forth below in a certain combination, it must be expressly understood that the invention includes other combinations of fewer, more or different elements, which are disclosed in above even when not initially claimed in such combinations. A teaching that two elements are combined in a claimed combination is further to be understood as also allowing for a claimed combination in which the two elements are not combined with each other, but may be used alone or combined in other combinations. The excision of any disclosed element of the invention is explicitly contemplated as within the scope of the invention. [0026] The words used in this specification to describe the invention and its various embodiments are to be understood not only in the sense of their commonly defined meanings, but to include by special definition in this specification structure, material or acts beyond the scope of the commonly defined meanings. Thus if an element can be understood in the context of this specification as including more than one meaning, then its use in a claim must be understood as being generic to all possible meanings supported by the specification and by the word itself.

[0027] The definitions of the words or elements of the following claims are, therefore, defined in this specification to include not only the combination of elements which are literally set forth, but all equivalent structure, material or acts for performing substantially the same function in substantially the same way to obtain substantially the same result. In this sense it is therefore contemplated that an equivalent substitution of two or more elements may be made for any one of the elements in the claims below or that a single element may be substituted for two or more elements in a claim. Although elements may be described above as acting in certain combinations and even initially claimed as such, it is to be expressly understood that one or more elements from a claimed combination can in some cases be excised from the combination and that the claimed combination may be directed to a sub-combination or variation of a sub-combination.

[0028] Insubstantial changes from the claimed subject matter as viewed by a person with ordinary skill in the art, now known or later devised, are expressly contemplated as being equivalently within the scope of the claims. Therefore, obvious substitutions now or later known to one with ordinary skill in the art are defined to be within the scope of the defined elements.

[0029] The claims are thus to be understood to include what is specifically illustrated and described above, what is conceptually equivalent, what can be obviously substituted and also what essentially incorporates the essential idea of the invention.

[0030] Although the invention has been described in detail, nevertheless changes and modifications, which do not depart from the teachings of the present invention, will be evident to those skilled in the art. Such changes and modifications are deemed to come within the purview of the present invention and the appended claims.

Claims

What is claimed is:

1. A method for evaluating nutritional components in a course, said method

comprising the steps of:

providing users with information of courses including: menus, characteristics of each course, description of courses;

applying predefined interaction computerized procedure for each type of user's profile ,wherein said procedure enables the user to navigate through course information and define the modes of interacting with a user or a sensor associated with the user which relate to metabolic effect for the respective type of user by commenting, providing additional information or correcting said information;

tracking and recording user's actions and behavior through the interaction procedure or the navigation;

classifying users according profile type based on input parameters defined by the user.

classifying users to groups based on their action and behaviors; analyzing user's actions and behaviors for evaluating metabolic effects and users preferences in relation to course information;

determining user's degree of credibility based on user's actions, behaviors and profile; and

calculating nutritional values of courses based on evaluated metabolic reactions, determined credibility and users classification in relation to course information.

wherein the providing and applying steps are performed by at least one processor on a client device and the tracking, classifying , determining and calculating are performed by a at least one processor on communication server.

2. The method of claim 1 further comprising the step of filtering and organizing

courses information according to user profiles type, creating customized courses information for different user's profile type, wherein each types relates user nutritional characteristics and preferences;

3. The method of claim 1 wherein the interactive procedure includes the steps of:

sending a course to one or more users for evaluation;

- receiving an estimation of an amount of each component in a

course from the one or more users before eating the course;

receiving an estimation of the amount of each component in the course after the one or more users ate the course;

analyzing received information and received estimations;

- storing the analyzed information in a data storage; and

retrieving information regarding components in a course from the data storage

4. The method of claim 1, wherein the method is further including the step of

receiving measured data related to glucose levels in the user's blood.

5. The method of claim 1 wherein user interaction is performed at delayed time

periods.

6. The method of claim 1 wherein the classifying users to groups further includes the step of analyzing user actions and behavior to identify behavior pattern of users and comparing identified pattern to defined patterns which represent user health characteristics.

7. The method of claim 1 wherein the determining user's degree of credibility includes the steps of: analyzing user actions and behavior for calculating statistical usage parameters of user, checking inserted information in comparison to known information or aggregated information by other users and checking consistency of user action and behavior.

8. The method of claim 1 wherein users profile type include at least one of the

following: diabetic users, sport , allergens, diet.

9. The method of claim 1, wherein the nutritional calculation is further based on

considering course description , location restaurant, time , type of meal , user classification and action credibility.

10. A system for evaluating nutritional values of a course, said system comprised of:

at least one computerized client application for

- applying predefined interaction computerized procedure for each type of user's profile ,wherein said procedure enables the user to navigate through course information and define the modes of interacting with a user or a sensor associated with the user which relate to metabolic effect for each type of user by commenting, providing additional information or correcting said information;

nutritional repository builder for :

aggregating tracking and recording user's actions and behavior through the interaction procedure or the navigation; classifying users according profile type on input parameters defined by the user;

classifying users to groups based on their action and behaviors analyzing user's actions and behaviors for evaluating metabolic effects and users preferences in relation to course information; determining user's degree of credibility based on user's actions, behaviors and profile; and

calculating nutritional values of courses based on evaluated metabolic reactions, determined credibility and users preferences in relation to course information.

11. The system of claim 10 wherein the nutritional repository builder further

comprising the step of filtering and organizing courses information according to user profiles type, creating customized courses information for different user's profile type, wherein each types relates user nutritional characteristics and preferences;

12. The system of claim 10 wherein the interactive procedure includes the steps of:

sending a course to one or more users for evaluation;

- receiving an estimation of an amount of each component in a

course from the one or more users before eating the course;

analyzing received information and received estimations;

- storing the analyzed information in a data storage; and

retrieving information regarding components in a course from the data storage

13. The system of claim 10, wherein the system enables receiving measured data

related to glucose levels in the user's blood.

14. The system of claim 10 wherein user interaction is performed at delayed time

periods.

15. The system of claim 10 wherein the classifying users to groups further includes the step of analyzing user actions and behavior to identify behavior pattern of users and comparing identified pattern to defined patterns which represent user health characteristics.

16. The system of claim 10 wherein the determining user's degree of credibility

includes the steps of: analyzing user actions and behavior for calculating statistical usage parameters of user, checking inserted information in comparison to known information or aggregated information by other users and checking consistency of user action and behavior.

17. The system of claim 10 wherein users profile type include at least one of the

following: diabetic users, sport , allergens, diet.

18. The system of claim 10, wherein the nutritional calculation is further based on considering course description , location restaurant, time , type of meal , user classification and action credibility.