KR20150143666A - Transformation and dynamic identification system for nutritional substances - Google Patents

Abstract

A conversion system for at least one component of a single or multiple component nutrients is disclosed herein. The transformation system obtains information about the desired properties, including the nutrient to be transformed, the desired transformation, and the nutritional content of the transformed nutrient, and dynamically modifies the transformation in response to this information. It is also disclosed herein in an information system that makes it possible to quickly determine whether a nutrient complies with or is not compliant with a consumer's nutritional needs.

Description

[0002] Transformation and dynamic identification systems for nutritional substances [

The present invention relates to the transformation of nutrients in relation to the collection, transmission and utilization of information about sources of nutritional substances and conservation and transformation information, Including the use of such information to quickly identify whether it meets or does not meet. The nutrients will typically be human foods and beverages, including drugs, but some circumstances are contemplated where the nutrients are intended for consumption by other animals, particularly pets.

Related patent applications

This is a continuation-in-part (CIP) application filed on March 31, 2012 (Attorney Docket No. 067465-026), which is a continuation-in-part application filed on April 16, 2012 No. 61 / 625,002; U.S. Provisional Patent Application 61 / 625,010, filed April 16, 2012; And U.S. Provisional Patent Application No. 61 / 624,992, filed on April 16, 2012, the entire disclosures of which are incorporated herein by reference in their entirety.

Background technology

Nutritional substances are traditionally grown (plants), reared (animals) or synthesized (synthetic compounds). In addition, nutrients can be found in wild, uncultivated forms that can be collected or collected. People and founders who collect nutrients generally acquire and / or generate information about their sources of origin, history, calorie content and / or nutritional content, but they do not provide such information to people who use their products It is common not to communicate together. One reason is that the nutrient industry tends to behave similarly to the "silo" industry. Each group within the food and beverage industry: producers, packers, processors, distributors, retailers, and preparers work individually and do not share any information among themselves, Or rarely share information. It is not uncommon for consumers to access information about the production and / or origin, preservation, processing, preparation, or consumption of nutrients, and there is little trace of such information. Food and beverage industry - It would be desirable to have such information available to consumers of nutrients as well as to all workers in the nutrient supply system.

Although the nutrient supply system has worked for the past 50 years to increase the caloric content of produced nutrients (which helped to reduce hunger in developing countries, leading to obesity problems in developed countries) Maintaining or increasing content has a lower priority. Calorie content is about energy in nutrients, usually measured in calories. Caloric content may be expressed as sugar and / or carbohydrates in the nutrients. The nutritional content of the foods and beverages used here is also referred to herein as the nutritional value and relates to the non-caloric content of these nutrients beneficial to organisms consuming these nutrients. For example, the nutritional content of a nutrient may include vitamins, minerals, proteins, and other non-caloric ingredients that are essential or at least beneficial to an organism that consumes the nutrients.

Although consumer organizations, health organizations and the general public are more interested in the nutritional content of foods and drinks these days, the food and beverage industry is slow to respond to this interest. One reason for this is that the food and beverage industry is a product of the production of nutrients, those who preserve and transport nutrients, those who convert nutrients, and those who ultimately prepare those nutrients for consumption by consumers Because there is no broad control system for the management of nutritional content. Because each of these silo industries will be able to maintain or increase the nutritional content of the foods and beverages they handle, each silo industry will have limited information on the nutrients they receive and the nutrients they pass through It only has control.

Because consumers better understand their needs for nutritional ingredients with higher nutritional content, they can find that the food and beverage industry has products with higher nutritional content and / We will begin to ask for minimal information about the nutritional content of products. In fact, consumers are already willing to pay higher prices for such high nutritional content. This can be seen in high-end food stores that offer organic, minimally processed, fresh, non-adulterated nutrients. In addition, as societies and governments seek to improve the health of their members and lower the cost of maintaining health, the nutritional content of nutrients handled by the food and beverage industry is tracked, maintained, and / or increased Incentives and / or instructions will be given to the food and beverage industry to ensure that To ensure that nutritional content can be managed throughout the entire cycle from production to consumption in order to maintain or increase the nutritional content of the products of the food and beverage industry, not only within the food and beverage industry silos but also within the industry- There will be a need for To manage the nutritional content of nutrients throughout the entire cycle, from production to consumption, the nutrient industry identifies, tracks, measures, estimates, conserves, transforms, Condition, and record of the results. Measuring, evaluating and tracking changes in the nutritional content of nutrients from production to consumption is particularly important. This information is used not only to be used by consumers in selecting specific nutrients to consume, but also to create, preserve, convert, and control nutrients to make decisions about how to produce, process, And may be used by other food and beverage industries as well. In addition, those who sell nutrients to consumers, such as restaurants and grocery stores, will be able to communicate their qualitative knowledge of the nutrients in an effort to market and place their nutritional products . Also, if changes to particular nutritional, organoleptic, or aesthetic values are found to be desirable, the factors that determine the price of the nutrient may be their values. For example, if the desired value is maintained, improved, or minimally reduced, it may be marketed as a premium product. This information may even be relevant to changes in nutrient ingredients, nutrient integrity, nutritional values, nutritional values, sensory values, and aesthetic values, and nutritional, sensory, and aesthetic values of nutrients In other words, this information will give the food a voice, and the consumer will be able to give the food an ear to the food. It will be possible to tilt.

For example, in general, growers of sweet corn will only provide their brewers with the type and grade of their corn as basic information, and the wrapper will preserve the corn for use in ready-to-eat foods Send it to the creator. The packer will be able to tell the producer that the corn is frozen in grains of sweet corn. The manufacturer will provide the consumer with only basic instructions on how to cook or reheat the instant food in a microwave oven, toaster oven, or a traditional oven, and will provide a whole kernel corn of the various items It will only inform consumers that food is included. Finally, the consumer of the food is likely to maintain his opinion on the quality of the food himself if the food is not a particularly bad experience, and if it is a bad experience, You will be able to contact the support program. Information about the nutritional content of the instant food is not conveyed to the consumer at all or at all. The consumer will be able to make changes to the nutritional content of the sweet corn (usually reduced, but maintained or even improved) from production, processing, packaging, cooking, preservation and, ultimately, I do not know anything about it in essence.

Consumers' needs are changing because consumers are demanding more healthy foods such as "organic foods". Consumers are not only concerned with specific characteristics related to nutritional content but also with the content of nutrients they consume, such as allergens or indigestion, whether it is organic, whether it is caught in the wild, or whether it is harvested in the wild, More information on origin and production is also being requested. Consumers should be aware of the presence of additives, preservatives, or substituents in nutrients, the presence of contaminants such as pesticides, hormones, antibiotics, heavy metals, and bacteria in the nutrients, interference with nutrients, And whether the nutrients have been stored properly, as well as more information about the integrity of the nutrients they consume. Certain consumers need to avoid nutrients, including, for example, lactose, gluten, nuts, pigments, and the like. However, in the conventional example, the producer of the instant food has little information to share, other than the source of the elements of the instant food and the processing steps in preparing the food. Generally, the manufacturer of the instant food is not aware of the nutritional content, sensory state and aesthetic state of the product after the consumer has reheated or cooked the product, can not anticipate changes to these properties, It is also not possible to inform consumers of this information in order to be able to better meet their needs. For example, a consumer may wish to determine whether any desired sensory characteristics or values of the cereal in the instant food after cooking or reheating, what nutritional content or values desired, or which portion of the desired aesthetic characteristics or values remain, You may want to know the changes in values, desired sensual characteristics or values, or desired aesthetic properties or values (usually degraded, but maintained or even improved). There is a need to preserve, measure, estimate, store, and / or transmit information about such nutritional, sensual, and aesthetic values, including changes in such values, through the nutrient supply system. There is also a need to preserve, measure, evaluate, store, and / or transmit information about the nutrient content and integrity.

Calories and nutritional content for prepared foods given to consumers are often minimal. For example, when sugar is on the list of ingredients, the consumer usually puts some information about the source of the sugar that could come from a variety of sugarcane, sugar beets, or grains, which would affect the nutritional content of the food Is received. Conversely, some nutrition information provided to consumers is too detailed and static, so the consumer may have little to do with it. For example, the following list of nutrients comes from nutritional labels on consumer products: Vitamin A 355 IU 7%, E 0.8 mg 4%, K 0.5 mcg, 1%, Tyamine 0.6 mg 43%, riboflavin 0.3 mg 20%, niacin 6.0 mg 30%, B6 1.0 mg 52%, polyurethane 31.5 mcg 8%, pandosenic 7%; Inorganic Calcium 11.6%, Ferrous 4.5mg 25%, Phosphorus 349mg 35%, Potassium 476mg 14%, Sodium 58.1mg 2%, Zinc 3.7mg 24%, Copper 0.5mg 26%, Magnesium 0.8mg 40%, Selenium 25.7 mcg 37%; 123 g of carbohydrate, 12.1 g of dietary fiber, 7.9 g of saturated fat, 2,1 g of monounsaturated fat, 3.6 g of polyunsaturated fat, 108 g of omega 3 fatty acid, 3481 of omega 6 fatty acid, 2.0 g of ash and 17.2 g of water. (% = Daily intake value). There is a need to provide information about nutrients in a dynamically meaningful way. Such information needs to be presented in a way that meets the specific needs of a particular consumer. For example, consumers with a history of diabetes mellitus will want to track specific information about the nutritional values associated with the sugars and other nutrients in the foods they consume and their beverages, and the changes in these values Will benefit from having tools for quickly indicating or estimating such changes in a known, retrospective, current, or anticipated manner.

Indeed, each silo in the food and beverage industry internally generates and tracks some information about their products, including calorie and nutrition information. For example, grain farmers know seed variety, soil conditions, water sources, used fertilizers and pesticides, and can measure calorie and nutritional content when producing. The packer of the grain knows when it has been harvested, how it has been shipped to the packaging plant, how it has been preserved and packed before delivery to the convenience food manufacturer, when it has been shipped to the manufacturer, Know if degradation has occurred. The manufacturer knows the source of each element of the instant food, including subsequent cooking, when it was processed, and how it was preserved and packaged for the consumer. Such a manufacturer is not only aware of the deterioration in calorie and nutritional content, but the manufacturer can change its processing and post-processing preservation to minimize nutritional content. The preparation of these nutrients for consumption may also reduce the nutritional content of nutrients. Finally, the consumer knows how he prepared the food, added some spices, and whether he had tasted it.

If there is a mechanism for sharing this information, the quality of nutrients, including calories and nutritional, sensual, and aesthetic values, will be maintained and improved. Consumers will be better informed about the nutrients they choose and consume over their lifetime from generation to consumption, including the state of the nutrients and changes in their state. The efficiency and cost effectiveness of nutrients could also be improved. Feedback within the entire chain, from the constructor to the consumer, could provide a closed-loop system that could improve quality (flavor, appearance, and calories and nutritional content), efficiency, value and benefits. For example, in the milk supply chain, at least 10% of the milk produced is wasted due to safety margin times included in the product shelf life date. Using more precise tracking information, measured quality (including nutritional content) information, and historical environmental information could substantially reduce such waste. Collecting, preserving, measuring and / or tracking information on nutrients in the nutrient supply system will allow the necessary responsibilities. This information may even be relevant to changes in nutrient ingredients, nutrient integrity, nutritional values, nutritional values, sensory values, and aesthetic values, and nutritional, sensory, and aesthetic values of nutrients In other words, this information will give the food a voice, and the consumer will be able to give the food an ear to the food. It will be possible to tilt. There will be no hiding.

Because consumers are asking for more information about what they consume, they are asking for products with higher nutritional content and better nutritional requirements that are more closely matched, You will like nutritional products to actually meet your requirements. While food stores, restaurants, and both those who process and sell food and beverages will be able to obtain some information from current nutrient tracking systems such as labels, these present systems provide only limited information .

Traditional food processors bring nutrients from producers and turn them into consumptions by consumers. They have some knowledge of the nutrients they purchase and make such choices to meet their needs, but usually they do not pass that information on to consumers, Nor does it alter the way in which nutrients are converted based on the history or current state of the nutrient.

An important issue in generating, preserving, converting, controlling, and consuming nutrients is the changes that occur in nutrients due to a variety of internal and external factors. Because nutrients are composed of biological, organic, and / or chemical compounds, they are usually susceptible to degradation. This degradation usually reduces the nutritional, sensual, and / or aesthetic values of nutrients. Although this is not always true, it is best that nutrients are consumed at the time they are created. However, it is not impossible, but at least inconvenient, to enable nutrients to be consumed on farms, slaughterhouses, fisheries, or food processing plants. Currently, the food and beverage industry attempts to minimize the loss of nutritional value (sometimes through the use of additives or preservatives) and / or attempts to conceal the loss of this nutritional value to consumers.

In general, the examples herein of some conventional or related systems and their associated limitations are not intended to be illustrative, and not exclusive. Other limitations of existing or conventional systems will be apparent to those of ordinary skill in the art to which the present invention is directed, taking the following detailed description into consideration.

It is an object of the present invention to ensure that the transducer of the nutrient material maintains the generation and / or preservation information on the components of the transformed nutrient.

It is a further object of the present invention to allow the transducer of the nutrient material to maintain and / or store information about the components of the transformed nutrient and to provide additional information about the transformation.

It is an object of the present invention to allow a transducer of a nutrient material to maintain production and / or packaging information for the ingredients of the transformed nutrient and to provide the consumer with the nutrient ingredients, the integrity of the nutrient, , Sensory values, and aesthetic values of the nutrients and nutritional values of the nutrients, sensory values, and aesthetic values, To be able to do so.

It is another object of the present invention to allow the transducer of the nutrient material to maintain production and / or packaging information for the ingredients of the transformed nutrient and to provide additional information about the transformation of the nutrient, Whether or not they comply with consumer requirements for changes in nutrient integrity, nutritional value, nutritional value, sensory value, and aesthetic value, and nutritional, sensory, and aesthetic values of nutrients, So that the converted nutrient can be quickly queried to determine if it does not comply.

It is a further object of the present invention to provide a method and a kit for preserving and / or improving the quality and / or nutritional value of a transformed nutrient in order to modify or adapt the conversion of the nutrient to minimize and / Information is utilized. In addition, such information may be used to automate the adaptation of the nutrient material to adaptively convert the nutrient, sensual, or aesthetic values and / or quality of the converted nutrient material to preserve and / or minimize degradation and / Lt; / RTI > system.

It is an object of the present invention to minimize and / or track the degradation of nutritional, sensory and / or aesthetic values of nutritional materials, and / or to allow the collection, storage, and / will be.

It is an object of the present invention to minimize and / or track changes and / or evolution of nutritional values, sensory values and / or aesthetic values of nutritional substances and / or to collect information about these changes and developments, Store and / or transmit the nutritional value of a nutrient material, and that the consumer is aware of the nutrient ingredients, the integrity of the nutrient, the nutritional value, the sensory value, and the aesthetic value of the nutrient, And to enable rapid querying of the transformed nutrients to determine whether or not they comply with consumer requirements for changes and developments to aesthetic values.

It is a further object of the present invention to provide a method and apparatus for determining whether a user and / or consumer is aware of a nutritional component, the integrity of the nutrient, the nutritional value, the sensory value, and the aesthetic value of the nutrient, To utilize an application running on a smart phone or other wireless device to query the nutrient to determine whether it complies with or does not comply with consumer requirements for degradation of an aesthetic value.

It is a further object of the present invention to make the determination of compliance or noncompliance via visual, auditory, tactile, thermal, or olfactory mechanisms through a smart phone or other wireless device, Format or language format, where the delivery mechanism and format may be selected by the application or the user and / or consumer.

In an embodiment of the present invention, the transducer of nutrients obtains and transmits source and / or preservation information to be utilized by consumers and / or users of the transformed nutrients.

In a further embodiment of the invention, the transducer of nutrient material acquires and / or transmits source and / or preservation information to be utilized by users and / or consumers of the transformed nutrient, wherein the users and / Or consumers may include: the nutritional requirements of the user of the nutrient and / or of the consumer; Integrity requirements for nutrients; Requirements for nutritional, sensory, and aesthetic values of nutrients; And / or preservation information, whether or not compliance with requirements related to changes in nutritional, sensory, and aesthetic values of nutrients (collectively and individually referred to herein as ΔN) Lt; RTI ID = 0.0 > nutrient < / RTI >

In another embodiment of the present invention, the transducer of nutrient material obtains and transmits information about the source and / or conservation information and the transformation to be utilized by consumers and / or users of the transformed nutrient.

In a further embodiment of the present invention, the transducer of the nutrient material acquires and transmits information regarding source and / or conservation information and conversion of the nutrient material to be utilized by users and / or consumers of the transformed nutrient material , Wherein the users and / or consumers are aware of the nutritional needs of the user of the nutrient and / or of the consumer; Integrity requirements for nutrients; Requirements for nutritional, sensory, and aesthetic values of nutrients; And / or preservation information, whether or not compliance with requirements related to changes in nutritional, sensory, and aesthetic values of nutrients (collectively and individually referred to herein as ΔN) And also queries the transformed nutrient to determine from the information about the conversion of the nutrient.

In an embodiment of the invention, the transducer of nutrients obtains and transmits source and / or packaging information to be utilized by consumers and / or users of the transformed nutrients.

In a further embodiment of the present invention, a transducer of nutrients acquires and transmits source and / or product / package information to be utilized by users and / or consumers of the transformed nutrient, wherein the users And / or the consumers are able to determine the nutritional ingredient requirements of the user and / or the consumer; Integrity requirements for nutrients; Requirements for nutritional, sensory, and aesthetic values of nutrients; And / or the product and / or the product, whether or not it complies with requirements related to changes in nutritional, sensory, and aesthetic values of nutrients (collectively and individually referred to herein as ΔN) The transformed nutrients are also queried to determine from packaging information.

In another embodiment of the present invention, the transducer of nutrients acquires and transmits information about the source and / or product / package information and the transformation to be utilized by users and / or consumers of the transformed nutrient material .

In a further embodiment of the present invention, the transducer of nutrients may include information about the source and / or product / packaging information and the conversion of nutrients to be utilized by users and / or consumers of the transformed nutrient Wherein the users and / or consumers are selected from the group consisting of the nutritional ingredient requirements of the user and / or the consumer; Integrity requirements for nutrients; Requirements for nutritional, sensory, and aesthetic values of nutrients; And / or the product and / or the product, whether or not it complies with requirements related to changes in nutritional, sensory, and aesthetic values of nutrients (collectively and individually referred to herein as ΔN) Lt; RTI ID = 0.0 > information < / RTI > of the nutritional information.

In another embodiment of the present invention, the user's and / or consumer ' s nutritional ingredient requirements; Integrity requirements for nutrients; Requirements for nutritional, sensory, and aesthetic values of nutrients; The user and / or consumer query to determine whether or not to comply with requirements related to changes in nutritional value, sensory value, and aesthetic value of a nutrient may be applied to an application running on a smartphone or other wireless device . In another embodiment, the determination of compliance or noncompliance is conveyed by visual, auditory, tactile, thermal, or olfactory mechanisms through a smartphone or other wireless device, Format, where the delivery mechanism and format may be selected by the application or by the user and / or the consumer.

In a further embodiment of the present invention, source and / or packaging and / or preservation information is used by the transducer to modify or adapt the process for the conversion of the nutrient so that nutrient, sensory, Or to improve and / or to monitor / evolve / degrade and / or improve the aesthetic value and / or quality.

In another embodiment of the invention, source and / or packaging and / or preservation information for multiple components of the nutrient being converted is used to adaptively convert the nutrient, To maintain and / or improve the nutritional, sensual, or aesthetic value and / or quality of certain ingredients of the nutritional material.

In another embodiment of the present invention, the information referred to herein collectively and individually as ΔN, as information on changes in nutritional, sensory and / or aesthetic values of nutrients, is: Or collected or calculated or generated or estimated or displayed or determined; And / or processed prior to and / or following conversion and / or tracked and / or tracked and / or transmitted to track and monitor specific nutritional, sensory, and / or aesthetic values changes / And allow certain residual nutritional, sensual, and / or aesthetic values to be optimized. Nutritional, sensual, and / or a change in aesthetic value may not be issued, in which case ΔN will be zero. The change in nutritional, sensual, and / or aesthetic value may be degradation, in which case ΔN will be negative. The change in nutritional, sensual, and / or aesthetic value may be an improvement, in which case ΔN will be positive.

Embodiments of the present invention provide methods for generating, collecting, storing, transmitting, and / or processing information about nutrients to improve, maintain, or minimize nutritional, sensory, and / Lt; / RTI > In addition, the present invention provides such information for use by producers of nutrients, preservatives, transducers, conditioners, and consumers. The nutrition information generation, storage, and transmission system of the present invention can be used for a nutritional supply system that minimizes the deterioration of the nutritional, sensory and / or aesthetic value of nutrients and / It should be possible to improve the ability. The ultimate goal of the nutrient supply system is to optimize change of nutritional, sensual and / or aesthetic values, change monitoring and end-to-end location tracking, or when it relates to ΔN, . However, the intermediate goal should be to provide users with meaningful information about the ΔN, in particular the degradation, which is a change in the nutritional, sensual and / or aesthetic values of the nutrients the consumers choose and consume, So that the desired information about extra nutritional, sensual, and / or aesthetic values can be confirmed using the DELTA N. Entities in the nutrient supply system that provide such N information about nutrients, especially degradation, will be able to differentiate their products from entities that obscure and / or conceal such information. Additionally, such entities may include products that maintain nutritional, sensual, and / or aesthetic values of the product, or provide more complete information about the ΔN, which are changes in the product's nutritional, sensory, and / To be able to impose a premium on.

In another embodiment of the present invention, there is provided a system for determining whether a nutrient material complies with requirements specified by a consumer, the system comprising a source for at least one component of a single or multi- Wherein the source information includes dynamically generated information that reflects at least one of a change in state and a state in the at least one component prior to the adaptive transformation. The transducer adaptively transforms the single or multiple component nutrients using processing parameters in response to the source information to produce an adaptively transformed nutrient, And further allows the information system to be queried to determine whether the adaptively transformed nutrient complies with the requirements specified by the consumer.

In a further aspect, there is provided a system for generating adaptively transformed nutrients from one or more ingredient nutrients, said system comprising: Wherein the source information comprises at least one of a nutritional value, a sensory value, or an aesthetic value of the ingredient nutrient. The transducer may further comprise an adaptive transformation followed by an adaptive transformation of the component, using processing parameters in response to the source information for minimizing the enhancement, maintenance, or degradation of the at least one nutritional value, sensory value, Wherein the information about the improvement, maintenance, or degradation minimization is stored in the information system and is referenced by the dynamic information identifier.

In a further embodiment of the present invention, there is provided a method of determining adherence of a nutrient using consumer needs, the method comprising: conveying nutrient requirements of one or more particular consumers to a nutrient information system, Wherein the nutrient requirements include at least one of a nutritional value, a sensory value, and a state of an aesthetic value, or a change of state for the nutrient; Accessing an information system comprising dynamically generated data about a nutritional value, a sensory value, and a state of aesthetic value, or a change in state for the nutrient; Determining whether the dynamically generated data with respect to the selected nutrient complies with or is non-compliant with the nutrient requirements; And displaying the compliance or non-compliance to the one or more specific consumers.

Other advantages and features will become apparent from the ensuing description and claims. It is to be understood that the above description and specific examples are intended for illustrative purposes only and are not intended to limit the scope of the present disclosure.

The effects of the present invention are specified separately in the relevant portions of this specification.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate embodiments of the invention and, together with the description, serve to explain and explain the principles of the invention. The figures are intended to illustrate the main features of the illustrative embodiments in a diagrammatic manner. The drawings are not intended to depict all features of the actual embodiments nor are they intended to depict the relative dimensions of the elements shown and are not drawn to scale.
Figure 1 shows a schematic functional block diagram of a nutrient supply according to the present invention.
Figure 2 shows a graph showing the values of nutrients varying with changes in state for nutrients.
Figure 3 shows a schematic functional block diagram of a transform module 400 according to the present invention.
FIG. 4 shows a schematic functional block diagram of a transform module 400 according to an alternative embodiment of the present invention.
Figure 5 shows a schematic functional block diagram of a transform module 400 according to an alternative embodiment of the present invention.
Figure 6 shows a graphical representation of compliance and non-compliance responses from the system according to the invention versus consumer attribute criteria inputs for nutrients.
In the drawings, the same reference numerals and abbreviations are construed to refer to elements or acts having the same or similar structure or functionality, for ease of understanding and convenience. In order to easily identify any particular element or description of an action, the highest digit or number in the reference number indicates the number of the drawing in which the element was first introduced.

Various examples of the present invention will now be described. The following description provides specific details for a thorough understanding and description of these examples. However, it will be understood by those of ordinary skill in the art that the present invention may be practiced without many of these details. Similarly, those skilled in the art will appreciate that the present invention may include many other obvious features not described in detail herein. Additionally, some well-known structures or functions may not be shown or described in detail below, to avoid unnecessarily obscuring relevant descriptions.

The terminology used herein should be interpreted in the broadest proper way, even if the term is used in conjunction with the detailed description of certain specific examples of the invention. Indeed, some terms may even be emphasized below; It will be understood, however, that the terminology intended to be interpreted in a limited manner is as such and specifically limited in this Detailed Description section.

The following description provides a brief, general description of an exemplary environment in which the invention may be practiced. Although not required, aspects of the invention will be described below in the general context of computer-executable instructions, such as routines executed by a general purpose data processing device (e.g., a server computer or a personal computer). Those skilled in the art will appreciate that the invention may be practiced with other computer systems, including wireless devices, Internet devices, hand-held devices (including personal digital assistants (PDAs)), wearable computers, Other communications, data processing, and / or data processing, including all manner of cellular or mobile phones, multi-processor systems, microprocessor-based or programmable consumer electronics, set top boxes, network PCs, mini- , ≪ / RTI > or computer system configurations. Indeed, the terms "controller," "computer," "server," and the like are used interchangeably herein and may refer to any of the above devices and systems.

Although aspects of the present invention, such as particular functions, are described as being performed exclusively on a single device, the invention may also be practiced in distributed environments where functions or modules are shared among different types of processing devices. The heterogeneous processing devices are linked through a communication network such as a local area network (LAN), a wide area network (WAN), or the like. In a distributed computing environment, program modules may be located in both local and remote memory storage devices.

Aspects of the invention include magnetic or optically readable computer disks, hard-wire or preprogrammed chips (e.g., EEPROM semiconductor chips), nanotechnology memory, biological memory, or other data storage media Lt; RTI ID = 0.0 > computer-readable medium. ≪ / RTI > Alternatively, the computer-implemented instructions, data structures, screen displays, and other data related to the present invention may be transmitted over the Internet or other networks (including wireless networks) over a propagation medium The data may be distributed over a period of time on a signal (e.g., electromagnetic waveform (s), sound waves, etc.), in some implementations the data may be transmitted over any analog or digital network (packet switched, circuit switched, Lt; / RTI >

In some instances, the interconnection between modules is the Internet and allows the modules (e.g., with WiFi capabilities) to access the requested web content through various web servers. The network may be a Global System for Mobile Communications (GSM), a Time Division Multiple Access (TDMA), a Code Division Multiple Access (CDMA), an Orthogonal Frequency Division Multiple Access (OFDM), a General Packet Radio Service (GPRS) GSM Environment, Advanced Mobile Phone System (AMPs), Worldwide Interoperability for Microwave Access (WiMAX), Universal Mobile Telecommunications System (UMTS), Evolution-Data Optimized (EVDO), Long Term Evolution (LTE) , Voice over Internet Protocol (VoIP), Unlicensed Mobile Access (UMA), and the like, as well as a cellular, IP-based, or converged telecommunications network.

The modules in these systems may be understood to be integrated in some instances and in particular embodiments, and only specific modules may be interconnected.

Figure 1 shows the components of the nutrient industry 10. It should be understood that this may be a food and beverage ecosystem for human consumption, but may also be a feed industry for animal consumption such as the pet food industry. It is an object of the present invention for the nutrient industry (10) to identify changes in the nutritional, sensory and / or aesthetic values of nutrients during the production, storage, conversion, control and consumption of nutrients Preserving, transforming, and tracking, which is also referred to as? N as? Although the nutrient industry 10 can be composed of several companies and businesses, it can also be integrated into many of the roles that play a role in business, or it can be a business, have. Because? N is a measure of change in the value of a nutrient, knowledge of the previous value (or state) of the nutrient and the? N value provide knowledge of the altered value (or state) of the nutrient , And can further provide the ability to estimate changes in value (or state).

The module of reference numeral 200 is a generation module. This may be a system, organization, or individual that creates and / or creates nutrients. Examples of this module are farms that grow crops; A ranch for cows; A marine farm to feed shrimp; A plant for synthesizing nutritional compounds; Wild truffle collector; Or deep sea trawlers.

The storage module 300 is a storage system for preserving and protecting the nutrients generated by the generation module 200. Once the nutrient is produced, it will generally need to be packaged in some way to be transferred from the nutrient industry 10 to other modules. Although the preservation module 300 appears to be in a particular position in the nutrient industry 10 following the generation module 200, the conservation module 300 may in fact contain nutrients during the transfer of nutrients from generation to consumption It should be understood that the materials may be located anywhere that needs to be preserved.

The conversion module 400 is a nutrient processing system such as a manufacturer that processes raw materials such as cereals into breakfast cereals. The conversion module 400 may be an instant food manufacturer that receives materials for the convenience food from the storage module 300 and prepares them for frozen food. It will be appreciated that although the conversion module 400 is shown as one module, the nutrients may be converted by the various conversion modules 400 on their path to consumption.

The conditioning module 500 is a consumer preparation system for preparing the nutrients just before consumed by the consumer. The conditioning module 500 may be a microwave oven, mixer, toaster, convection oven, cook, or the like. It may be a system used by commercial facilities to prepare nutrients for consumers, such as restaurants, espresso makers, pizza ovens, and other devices located in businesses that provide nutrients to consumers. Such nutrients may be for consumption in a business or for a consumer to take out of the business. The conditioning module 500 may be a combination of any of these devices used to prepare nutrients for consumption by consumers.

The consumer module 600 collects information from living entities that have consumed nutrients that have passed through various modules from generation through consumption. A consumer can be a person, but can also be an animal such as a pet, a zoo's animal, and a livestock, and they are nutrients for other consuming chains themselves. Consumers can also be plants that consume nutrients to grow.

The information module 100 includes modules such as modules within the nutrient industry 10 including a generation module 200, a storage module 300, a conversion module 400, a conditioning module 500, And receives and transmits information about the nutrient material. The nutrient information module 100 may be an interconnection information transmission system that enables the transmission of information between the various modules. The information module 100 includes a database, also referred to herein as a dynamic nutritional value database, in which information about the nutrient exists. The information module 100 may be connected to other modules by various communication systems, such as paper, computer networks, the Internet, and telecommunication systems such as wireless telecommunication systems.

FIG. 2 is a graph showing a function of how nutritional, sensory or aesthetic values of a nutrient are changed according to changes in the state of the nutrient. FIG. What is plotted on the vertical axis of this graph can be either a nutritional value, a sensory value, or even an aesthetic value of a nutrient. What is depicted on the horizontal axis may be a change in the state of the nutrient according to variables such as time, temperature, location, and / or exposure to environmental conditions. This exposure to environmental conditions may include: exposure to air including air pressure and partial pressures of oxygen, carbon dioxide, water, or ozone; Airborne chemicals, contaminants, allergens, dust, fumes, carcinogens, radioisotopes, or combustion by-products; Exposure to moisture; Exposure to energy such as mechanical shock, mechanical vibration, radiation, heat, or sunlight; Or exposure to materials such as packaging. The function shown as Nutrient A would be able to show ΔN for milk, such as a decrease in the nutritional value of milk over time. Any point on this curve can be compared to other points in order to measure and / or describe the change in nutritional value, or ΔN of nutritional A. In addition, the curve of the decrease in the same nutritional value of nutrient B, which is milk, starts with a higher nutritional value than that of nutrient A, but the nutritional value of nutrient B Change in value, or ΔN of nutrient B is described.

In this example, if nutrient A and nutrient B are milk, this? N information about the nutrient degradation profile of each milk may be used by the consumer in selecting and / or consuming milk. If the consumer has this information at time zero when he or she chooses a milk product for purchase, then the consumer may consider when he or she plans to consume the milk, depending on whether it is a single occurrence or multiple issues will be. For example, if a consumer has planned to consume milk prior to the point when the curve represented by nutritional material B intersects the curve represented by nutritional material A, Since it has a higher residual nutritional value until it encounters the curve represented by nutritional A. However, if the consumer is expected to consume milk at least a few times at a point in time after the point of time when the curve represented by nutritional material B intersects the curve represented by nutritional material A, Even if the milk expressed is of lower nutritional value than the milk expressed by the nutrient B, the consumer will choose to choose the milk expressed by the nutritional material A. This change in favorable nutritional value in the nutrient according to the change in the state of the nutrient described in FIG. 2 can be measured and / or controlled through the nutrient supply system 10 in FIG. This example shows the rate at which the nutritional value ΔN, in this case the information generated dynamically with respect to changes in the nutritional value of milk, changes or decreases its nutritional value; When the nutritional value expires; And how this can be used to understand the remaining nutritional value of the nutrient for changes in nutrient status, in this example, in time. This? N information may be further used to determine the best consumption date for the nutrients A and B, which may differ from each other depending on the dynamically generated information generated for each.

In Figure 1, the generating module 200 can dynamically encode the nutrients to enable tracking of changes in nutritional, sensory, and / or aesthetic values of the nutrient, or ΔN. This dynamic encoding is also referred to herein as a dynamic information identifier, which may replace and / or supplement existing nutrient marking systems such as bar codes, labels, and / or ink markings . This dynamic encoding, or dynamic information identifier, includes the preservation module 300, the transformation module 400, the conditioning module 500, and / or the final consumer of the consumable material from the generation module 200 And to make it available to the information module 100 for use by the consuming module 600. [ The information may relate to nutritional, sensory, and aesthetic values of the nutrient, changes in the nutritional value, sensory value, and aesthetic value of the nutrient, or? N. The information includes information on the composition and origin of the components of the nutrient, the information on the additives, preservatives and substituents, information on contaminants such as pesticides, hormones, antibiotics, heavy metals, or bacteria, And may relate to the integrity of the nutrient, such as unauthorized alteration, contamination, improper storage conditions, appropriation, and any other appearance of the product mix or related information. One way of marking the nutrient using the dynamic information identifier by the creation module 200 or some other module in the nutrition supply system 10 is to use an electronic tag such as a tagging system manufactured by Kovio of San Jose, Tagging system. Such thin-film chips may include components for measuring the properties of nutrients, not just for tracking nutrients, and for recording and transmitting such information. Such information may be readable by a reader including a satellite-based system. Such a satellite-based nutrient information tracking system includes a network of satellites with coverage of some or all of the earth's surface, to enable real-time or near-real-time updates of the special nutrient material N of the information module 100 You can do it.

The storage module 300 includes wrappers and shippers of nutrients. Tracking changes in nutritional, sensory, and / or aesthetic values, or ΔN, during the maintenance period within the retention module 300 allows dynamic term expiration dates for nutrients. For example, the expiration dates for dairy products are based on time only, with assumptions about the minimum conditions for which dairy products are currently currently maintained. The expiration date of this extrapolated period is based on a worst-case scenario when the product becomes insecure to consume during the retention period. In practice, degradation of dairy products may be less significant than this worst-case scenario. If the preservation module 300 can measure or derive actual degradation information such as [Delta] N, then the actual expiration date, referred to herein as the expiration date of the dynamic period, can be dynamically determined, and the extrapolated expiration date It will be much later in time than it is. This would enable the nutrient supply system to deploy fewer products due to the expiration date. This ability to dynamically generate expiration dates for nutrients is especially significant when the nutrients contain little or no preservatives. Such products are highly valued through a nutrient supply system (10) that includes consumers who are willing to pay a premium for nutrients with little or no preservatives.

The dynamic term expiration date does not need to be displayed numerically (i.e., as a numeric date) but may be symbolically displayed using colors such as green, yellow, and red adopted on the signalers or other indications It should be noted that it will be possible. In such cases, the dynamic term expiration date will not be interpreted literally, but rather as a dynamically-determined advisory date. Indeed, the dynamic term expiration date will be provided for at least one component of a single or multi-component nutritional substance. For multi-component nutrients, the above dynamic term expiration date may be interpreted as the "best" date for consumption of the particular ingredients.

Food processors, such as food processors within conversion module 400, are required by law in various countries to provide nutrition information about their products. Often, this information takes the form of a nutritional table attached to the packaging of the nutrient. Currently, the information in this nutrition table is based on averages or minima for that typical product. Using the information from the information module 100 provided by the generating module 200, the storage module 300 and / or the information from the conversion of the nutrient by the converting module 400, For a given actual nutrient material, it may include a dynamically generated nutritional value table, also referred to herein as a dynamic nutritional value table. The information in such a dynamic nutritional value table may be used by the conditioning module 500 to prepare the nutrients and / or the final consumer may select the most desirable nutrients that meet their needs, and / May be used by the consumption module 600 to allow the ability to track information about consumed nutrients.

The change in nutritional value, sensory value, and / or aesthetic value by the conditioning module 500 or? N is not currently tracked or provided to the consumer. However, using the information provided by the information module 100 from the generating module 200, the storage module 300, the converting module 400, and / or the information measured or generated by the conditioning module 500, Module 500 may provide actual and / or estimated changes in nutritional, sensory, and / or aesthetic values of the nutrient, or? N to the consumer. Such information about the nutritional value, the sensory value, and / or the change in aesthetic value of the nutrient, or ΔN, is provided to the consumer not only to be tracked but also to provide nutrition throughout the entire nutrient supply system 100 May also be provided to the information module 100 for use by the generation module 200, the storage module 300, and the conversion module 400 to possibly improve the materials

Information about the nutrients provided to the consumer module 600 by the information module 100 may be used to replace or supplement existing information sources such as cookbooks, food databases such as www.epicurious.com, and Epicurious apps. . Consumers may use the consumption module 600 to select nutrients according to nutritional, sensory, and / or aesthetic values, using specific information about the nutrients from the information module 100. This will enable consumers to make informed decisions about nutritional additives, preservatives, genetic modifications, origin, traceability, and other nutritional attributes. This information may be provided by the consumer module 600 through personal computers, laptop computers, tablet computers, and / or smart phones. Software operating on such devices may include dedicated computer programs, modules within general purpose programs, and / or smartphone applications. An example of such a smartphone app about nutrients is iOS ShopNoGMO from the Institute for Responsible Technology. This iPhone app enables consumers to access information about non-genetically modified organisms that consumers can choose from. Additionally, the consumer module 600 may provide information for a consumer to operate the conditioning module 500, in order to preserve or optimize or to minimize nutrition, sensuality, and / or degradation of aesthetic values It will be possible.

Through the use of available nutrient information from the information module 100, the nutrient supply system 10 can track nutritional, sensual, and / or aesthetic values. Using this information, nutrients moving through the nutrient supply system 10 can be dynamically valued and priced according to nutritional, sensual, and / or aesthetic values. For example, nutrients with longer dynamic term expiration dates (longer validity periods) may be of higher value than nutrients with shorter expiration dates. In addition, nutrients with higher nutritional, sensual, and / or aesthetic values may be evaluated by other entities within the nutrient supply system 10, as well as by consumers. This is because each entity will want to start with nutrients with higher nutritional, sensual, and / or aesthetic values after performing its function and delivering the nutrients to the next entity.

During the practice of the present invention, information-capable nutrients, i.e. nutrients provided with a dynamic information identifier according to the present invention, or labeled nutrients including nutrients not of information or dumb nutrients, Will exist. Information-enabled nutrients will be available in virtual markets as well as in traditional markets. Due to the information provided by the information-enabling nutrients, the entities in the nutrient supply system 10, including consumers, will be able to review and select the information-capable nutrients for purchase. Initially, the informatible nutrients should be expected to enjoy higher market values and prices than mute nutrients. However, since information-enabling nutrients become more standard, the cost savings from smaller wastes due to the degradation of information-capable nutrients may lead their prices to be substantially smaller than the mute nutrients.

For example, a manufacturer of instant meals may require high nutritional, sensual, and / or aesthetic values in the manufacture of their products, instant foods, to produce premium products with high nutritional, sensual, and / I would prefer to use grains that I have. Depending on the levels of nutritional, sensory and / or aesthetic values above, the instant food manufacturer may charge a premium price and / or differentiate his or her product from other manufacturers' products. When selecting the cereal to be used in the instant food, the manufacturer will seek cereals with high nutritional, sensory and / or aesthetic values to meet their requirements for nutritional, sensual and / or aesthetic values . The wrapper / shippers of the storage module 300 may also claim premiums for cereals with high nutritional, sensual, and / or aesthetic values. And finally, the packer / shipper of the retention module is able to obtain high nutritional, sensory, and / or nutritional value from the grower of the production module 200, which may also impose a premium on cereals with high nutritional, sensual, and / And / or grains with an aesthetic value.

A change in nutritional, sensory, and / or aesthetic value for the nutrient material tracked through the nutrient supply system 10 through the nutrient information from the information module 100, or ΔN, . However, some or all such nutrient? N information may be derived through measurements of the environmental conditions of the nutrient material as it travels through the nutrient supply system 10. In addition, some or all of the nutrient? N information may be derived from? N data of other nutrients that have been transferred through the nutrient supply system 10. Finally, the nutrient? N information can also be derived from laboratory experiments performed on other nutrients that approximate the conditions and / or processes in which the actual nutrient was exposed.

For example, laboratory experiments have shown that the effects of nutrient, sensory and / or aesthetic values on a variety of environmental conditions that may be exposed while the bananas are packaged and shipped in the storage module 300, Or < RTI ID = 0.0 > N. ≪ / RTI > Using this experimental data, tables, and / or algorithms could be developed, based on information gathered about the environmental conditions during the time the bananas were exposed in the storage module 300 Change in nutritional, sensory, and / or aesthetic values for a particular banana, or the level of? N. The ultimate goal of the nutrient supply system 10 will be an actual measurement of nutritional, sensual, and / or aesthetic values to determine? N, but when techniques and systems are implemented to enable actual measurements, Using nutritional, sensory, and / or aesthetic values derived from experimental data to determine N allows for a more precise tracking of changes in nutritional, sensual, and / or aesthetic values.

Figure 3 shows an embodiment of the transform module 400 of the present invention. The transformation module 400 includes a transformer 410 acting on the nutrient material 420 and an information transmission module 430. When the transducer 410 receives the nutrient material 420, the information transmission module 430 also receives or retrieves information about the particular nutrient material 420 to be converted. This information may include generation information, preservation information, packaging information, shipping information, and possibly previous conversion information. After the nutrient material 420 is converted by the transducer 410, such information is passed along with the converted nutrient material 420 by the information transfer module 430.

For example, the sweet corn arriving for processing by the transducer 410 has the origin information associated with it, such as the corn variety, the place where it was planted, when it was planted, when it was harvested, Water, and fertilizers and pesticides that were used during its growth. When the corn is preserved for shipment, there may also be information about the nutritional and / or sensual and / or aesthetic values of the corn. This information can be stored in the labeling of the corn. However, the information may be stored in a database maintained by the grower, the shipper, or the nutrient industry, which is also referred to herein as a dynamic nutritional value database. Such information may be accessed by means of a telecommunication system, such as wireless telecommunication systems.

In addition, the corn may have information associated with it from the farm to the conversion module 400 regarding how it was stored for shipment. Such information may include historical information about the environment outside the container, the internal conditions of the container, and the actual information about the corn during shipment as it is shipped inside. In addition, if conservation systems act on such information in preserving the corn, information about conservation measurements may also be available. Such information may be stored in the storage system. However, it may be stored in a database maintained by the grower, the shipper, or the nutrient industry, which is also referred to herein as a dynamic nutritional value database. Such information may be accessed by a telecommunication system, such as wireless telecommunication systems.

In the example where the nutrient material 420 is corn, the transducer 410 removes the shell and corn beard from the corn. The transducer then separates the kernels from the corn, cleans the kernels, and cooks them. Finally, the transducer 410 packages the cooked corn in a can and labels the can. The label on the can can include all the information provided to the information transmission module 430. Preferably, this information is referenced by a dynamic code or tag, referred to herein as a dynamic information identifier, which identifies information about the corn in the can that is being transmitted by the information transmission module 430.

Indeed, the information transmission module 430 receives information about the nutrient material 420 from the database being used to track the corn during the corn's journey from the farm to the consumer. When the translator 410 converts the nutrients 420, the information transfer module 430 retrieves the appropriate information from the database and transfers it to another database. Alternatively, the information retrieved by the transport module 430 may be transferred back to the original database, noting that the conversion has occurred. Preferably, the information about the corn retrieved by the transmitting module 430 may simply be added to the information indicating that the conversion has occurred. Such databases are referred to herein individually and collectively as dynamic nutritional value databases.

If the nutrient material 420 can no longer be traced from the constructor by reference information or dynamic information identifier accompanying the nutrient, then new reference information or a new dynamic information identifier may be generated. For example, if maize is mixed with lima beans in converter 410 to make a corn bean dish, then the information for each would be combined and a new reference number or a new dynamic information identifier could be assigned. Preferably, a new entry is created in the dynamic nutritional value database with references to information related to corn and information related to lima beans.

Figure 4 shows an embodiment of the transform module 400 of the present invention. The transformation module 400 includes a transformer 410 acting on the nutrient material 420 and an information transmission module 430. When the transducer 410 receives the nutrient material 420, the information transmission module 430 also receives or retrieves information about the particular nutrient material 420 to be converted. This information may include generation information, packaging information, shipping information, and possibly previous conversion information. After the nutrient material 420 has been transformed by the transformer 410, such information, along with specific information about the transformations performed by the transformer 410, (420).

For example, the sweet corn arriving for processing by the transducer 410 has the origin information associated with it, such as the corn variety, the place where it was planted, when it was planted, when it was harvested, Water, and fertilizers and pesticides that were used during its growth. When the corn was preserved for shipment, information on the nutritional, sensual and aesthetic values of the corn could also exist. This information can be stored in the labeling of the corn. However, the information may be stored in the dynamic nutritional value database maintained by the grower, the shipper, or the nutrient industry. Such information may be accessed by a telecommunication system, such as wireless telecommunication systems.

In addition, the corn may have information associated with it from the farm to the conversion module 400 regarding how it was stored for shipment. Such information may include historical information about the environment outside the container, the internal conditions of the container, and the actual information about the corn during shipment as it is shipped inside. In addition, if conservation systems act on such information in preserving the corn, information about conservation measurements may also be available. Such information may be stored in the storage system. However, it could be stored in a dynamic nutritional value database maintained by the grower, the shipper, or the nutrient industry. Such information may be accessed by a telecommunication system, such as wireless telecommunication systems.

In the example where the nutrient material 420 is corn, the transducer 410 removes the shell and corn beard from the corn. The transducer then separates the kernels from the corn, cleans the kernels, and cooks them. Finally, the transducer 410 packages the cooked corn in a can and labels the can.

During this conversion of the nutrient material 420 by the transducer 410, the information about the transduction can be captured by the transducer 410 and transmitted to the information transmission module 430. This information may include how the transformation was accomplished, including information about the transformer used, the recipe implemented by the transformer 410, and settings for the transformer 410 when the transformation occurs. In addition, any information generated during the conversion by the converter 410 may be transmitted to the information transmission module 430. This could include measured information such as the actual cooking temperature and the length of time for each step. In addition, this information may include measured aesthetic, sensory and nutritional values.

The dynamic label / information on the can may include all of the information provided to the information transmission module 430. Preferably, this information is referenced by a dynamic information identifier that identifies information about the corn in the can that is being transmitted by the information transmission module 430.

Indeed, the information transmission module 430 receives information about the nutrient material 420 from the database being used to track the corn during the corn's journey from the farm to the consumer. When the translator 410 converts the nutrients 420, the information transfer module 430 retrieves the appropriate information from the database, adds information from the translator 410 to the translation, To the database. Alternatively, such information may be transferred back to the original database, including the transformation information. Preferably, the information about the corn may be simply added to the information from the converter 410 regarding the conversion. Such databases are referred to herein individually and collectively as dynamic nutritional value databases.

If the nutrient material 420 can no longer be traced from the constructor by reference information or dynamic information identifier accompanying the nutrient, then new reference information or a new dynamic information identifier may be generated. For example, if maize is mixed with lima beans in converter 410 to make a corn bean dish, then the information for each would be combined and a new reference number or a new dynamic information identifier could be assigned. Preferably, a new entry is created in the dynamic nutritional value database with references to information related to corn and information related to lima beans.

Figure 5 shows an embodiment of the transform module 400 of the present invention. The transformation module 400 includes a transformer 410 acting on the nutrient material 420 and an information transmission module 430. When the transducer 410 receives the nutrient material 420, the information transmission module 430 also receives or retrieves information about the particular nutrient material 420 to be converted. This information may include generation information, packaging information, shipping information, and possibly previous conversion information. This information is used by the transformer 410 to dynamically modify the transform, and the process is referred to herein as an adaptive transform. After the nutrient material 420 has been transformed by the transformer 410, such information, along with specific information about the adaptive transform performed by the transformer 410, Is passed along with the nutrient material (420).

For example, the sweet corn arriving for processing by the transducer 410 has the origin information associated with it, such as the corn variety, the place where it was planted, when it was planted, when it was harvested, Water, and fertilizers and pesticides that were used during its growth. When the corn is preserved for shipment, there may also be source information about the nutritional, sensual and aesthetic values of the corn. This information can be stored in the labeling of the corn. However, the information may be stored in the dynamic nutritional value database maintained by the grower, the shipper, or the nutrient industry. Such information may be accessed by a telecommunication system, such as wireless telecommunication systems.

In addition, the corn may have information associated with it from the farm to the conversion module 400 regarding how it was stored for shipment. Such information may include historical information about the environment outside the container, the internal conditions of the container, and the actual information about the corn during shipment as it is shipped inside. In addition, if conservation systems act on such information in preserving the corn, information about conservation measurements may also be available. Such information may be stored in the storage system. However, it may be stored in a database maintained by the grower, the shipper, or the nutrient industry, which is also referred to herein as a dynamic nutritional value database. Such information may be accessed by a telecommunication system, such as wireless telecommunication systems.

Any or all of this information may be provided to the converter 410 by the information transmission module 430. The transducer 410 may be used to adaptively convert the nutrient to preserve or enhance nutritional, sensory and / or aesthetic values of the nutrient 420 or to minimize deterioration, The conversion of material 420 may be dynamically modified.

In the example where the nutrient material 420 is corn, the transducer 410 removes the shell and corn beard from the corn. The transducer then separates the kernels from the corn, cleans the kernels, and cooks them. In response to the information provided by the information transmission module 430, the transducer can dynamically modify the cooking temperature and time. For example, if the converter 410 receives information indicating that certain desirable nutrients are in a low state in the maize, the transducer will lower the cooking temperature and time to conserve the nutrients, A more preferred nutritional value associated is obtained from the transformed nutrient. However, if the converter 410 receives information indicating that the maize is high in firm starches, the transducer will be able to raise the cooking temperature and time to soften the corn so that the texture of the converted nutrient To obtain more relevant sensory values associated therewith. Finally, the transducer 410 packages the cooked corn in a can and attaches the label to the can.

In addition, the transducer 410 may modify its conversion of the nutrient material in response to the measured properties of the particular nutrient material 420 being transformed. For example, the transducer 410 can measure the color of the maize to be processed, and in response can modify the transformation to preserve or enhance the color of the transformed maize, Obtain a more desirable aesthetic value related to the appearance of the material.

During this conversion of the nutrient material 420 by the transducer 410, the information about the transduction can be captured by the transducer 410 and transmitted to the information transmission module 430. This information may include how the transformation was accomplished and may include any dynamic information modifications in response to information about the particular nutrient being transformed, a recipe performed by the transformer 410, Gt; 410 < / RTI > In addition, any information generated during the conversion by the converter 410 may be transmitted to the information transmission module 430. This could include measured information such as the actual cooking temperature and the length of time for each step. In addition, this information may include measured aesthetic, sensual, and nutritional information, weight, and physical dimensions.

The label on the package may include all information provided to the information transmission module 430. Preferably, this information is referenced by a dynamic information identifier that identifies information about the nutrient in the package that is being transmitted by the information transmission module 430.

In fact, the information transmission module 430 will receive information about the nutrient 420 from the database being used to track the corn during the corn's journey from the farm to the consumer. When the transformer 410 adaptively transforms the nutrients 420, the information transmission module 430 retrieves the appropriate information from the database and adds information from the transformer 410 on the adaptive transform And transfers it to another database. Alternatively, such information may be transmitted back to the original database, including the adaptive transformation information. Preferably, the information about the corn may simply be added to the information from the converter 410 regarding the adaptive transmission. Such databases are referred to herein individually and collectively as dynamic nutritional value databases.

If the nutrient material 420 can no longer be traced from the constructor by reference information or dynamic information identifier accompanying the nutrient, then new reference information or a new dynamic information identifier may be generated. For example, if maize is mixed with lima beans in converter 410 to make a corn bean dish, then the information for each would be combined and a new reference number or a new dynamic information identifier could be assigned. Preferably, a new entry is created in the dynamic nutritional value database with references to information related to corn and information related to lima beans.

The information system of the present invention can be utilized in a manner that gives a voice to nutrients and allows consumers to listen to the nutrients, which will now be described. Generally, tools, such as those applications that run on smartphones compatible with the application or on any other wireless device, provide voice to the nutrients and allow the consumer to listen to the nutrients, . For illustrative purposes, such an application will be referred to here as "listening to your food". Consumers are asked to inform-enabled nutritional materials that they are "listening to your food" as to whether they adhere to the input criteria selected, provided, or possibly provided by the consumer, "Can be used. "Listening to your food" also makes it possible to convey a simple response from the nutrient on compliance or non-compliance of the nutrient with the input criteria of the consumer.

As shown in Figure 6 under the heading "Enter Consumer Attribute Criteria ", consumer detection and dynamic entry criteria include any number from 0 to" n ", and attribute attributes (including origin and generation information); Integrity property; Nutritional properties; Sensual attributes; And any combination of aesthetic attributes. Input criteria may exist as follows: one or more consumer profiles compatible with "Listen to Your Food "; Selected, selected, or entered ingredient attributes that accompany the use of "Listen to Your Food"; Integrity attributes; Nutritional properties; Sensual attributes; And aesthetic attributes; Or any combination thereof.

As shown in FIG. 6 under the headings of "Listening to Your Food" and "Listening to Your Food", the "Non-Compliant Response Format", nutrition for consumer detection and dynamic entry criteria A simple response from the nutrient on the compliance and non-compliance of a substance may be provided in formats to be sensed by any one or more of the auditory, visual, tactile, thermal, and olfactory mechanisms And may be presented in a language format or a symbol format. Such an answer will be provided through a consumer smartphone, or some other wireless device, that is compatible with "listen to your food". It is desirable that the consumer is able to select, define, or otherwise customize the format of the mechanism and the response from the nutrient.

Auditory responses from the above nutrients on consumer detection and dynamic entry criteria are "listening to your food", "compliance response format" / "auditory" / "language" and "listening to your food It may be the appearance of the language shown in Figure 6 under the headings "Non-Compliant Response Format" / "Auditory" / "Language ". The responses of the language appearance may be provided in any language selected by the consumer, Such as the language spoken in the country of origin of the smartphone of the smartphone, or the language spoken at the current location of the smartphone. Examples of conveying compliance include, but are not limited to, "yes", audible statements such as "positive", "good", "ok" - Examples of delivering compliance include, but are not limited to, auditory statements such as "no", "abort", "bad." Alternatively, "listening to your food" It would be possible to provide the consumer with the ability to generate consumer auditory language-based responses such as "yes" or "best", or digital recordings that say "forget" or " Auditory language-based responses may be selected by the consumer from libraries of digital recordings.

Auditory responses from the above nutrients on consumer detection and dynamic entry criteria are "listening to your food", "compliance response format" / "auditory" / "symbol" and "listening to your food May be the appearance of the symbols shown in Figure 6 under the headings of "non-compliant response format" / "auditory" / "symbol ". Any number of symbolic audible Examples of delivering compliance include, but are not limited to, sounds associated with celebration, laughter, happy musical notes, etc. Examples of non-compliance delivery include tires sliding to a stop "Listening to Your Food" refers to the use of a consumer's hearing aid, such as your own digital recordings, for example, sound, surprised screaming sound, railroad crossing sound, Will be able to provide the ability to create a response to the consumer. In addition, auditory symbols responses could be choice from a library of digital recording.

Visual responses from the above nutrients on consumer detection and dynamic input criteria are "listening to your food" "compliance response format" / "visual" / "language" and "listening to your food" The visual responses of the language appearance may be provided in any language selected by the consumer or may be provided by the consumer Such as a language spoken in the country of origin of the smartphone, or a language spoken at the current location of the smartphone. Examples of delivering compliance include, but are not limited to, "yes", "positive", "good", "ok" Examples that convey non-compliance include, but are not limited to, statements such as "No", "Abort", "Poor." Alternatively, "listening to your food" Such as text that declares "forgive" or "dislike" for "favor" or "best," or "non-conform" for non-compliance, as well as the ability to generate consumer visual language- , Visual language based responses may be selected by the consumer from text libraries or text images.

Visual responses from the above nutrients on consumer detection and dynamic entry criteria are "listening to your food" "compliance response format" / "visual" / "symbol" and "listening to your food" May be the appearance of the symbols shown in Figure 6 under the headings " Non-Compliant Response Format "/" Vision "/" Symbol ". Any number of symbol visual responses Examples of delivering compliance include, but are not limited to, green light, an image of a check-mark, an image of a plus sign, etc. Examples that convey non-compliance include red light, Images of crossed bones, images of a "Ø" symbol, etc. "Listening to Your Food" is a process of creating and capturing your own digital images, It will be possible to provide the consumer with the ability to generate ball responses. In addition, visual symbol responses may be selected from libraries of digital images.

The tactile responses from these nutrients on consumer detection and dynamic entry criteria are "listening to your food", "compliance response format" / "other senses" / "tactile" and "listening to your food May be the appearance of the symbols shown in Figure 6 under the headings of "non-compliant response format" or "different senses" Symbol tactile responses can be exploited Examples of conveying compliance include, but are not limited to, patterns of vibration or vibration Examples that convey non-compliance include vibration-free, &Quot; Listening to Your Food "will be able to provide consumers with the ability to generate consumer tactile symbol responses, or, alternatively, It will be able to allow a choice from a library of visual symbols in response to a tactile response.

Thermal responses from the above nutrients on consumer detection and dynamic input criteria are "listened to your food" "compliance response format" / "other senses" / "heat" and "listen to your food May be the appearance of the symbols shown in Figure 6 under the headings of "non-compliant response format" or "different senses" / "column. &Quot; Examples of delivering compliance include, but are not limited to, warmth to the touch sense. Examples that convey non-compliance include coldness to the touch sense, but are limited to that. "Listening to your food" will be able to provide the consumer with the ability to generate consumer thermal symbol responses, or that thermal symbol responses will be generated from the libraries of thermal responses You will be allowed to be selected.

The olfactory responses from these nutrients on consumer detection and dynamic entry criteria are "listening to your food", "compliance response format" / "other senses" / "smell" and "listening to your food May be the appearance of the symbols shown in Figure 6 under the headings "Non-Compliant Response Format" or "Other Sensory" / "Smell. &Quot; Examples of delivering compliance include, but are not limited to, the aroma of candy, the scent of flowers, etc. Examples that convey non-compliance include smells of burning, mold odor, etc. "Listening to Your Food" may provide the consumer with the ability to generate consumer olfactory symbol responses, or the olfactory symbol responses may be olfactory It will be able to allow a choice from a library of answers.

Consumer input criteria for ingredient attributes are: specific ingredients (i.e., sugar, gluten, soy products, peanut products, etc.); Classes of nutrients (ie, organic, vegetarian, free range, Kosher, etc.); Origin and generation of materials (ie, country of origin, area of origin, food groups, types, transformed places, how they were preserved, etc.); But are not limited to, any combination of additives (i. E., Preservatives, accelerators, colorants, substituents, etc.) and any other type of attribute on the components of the nutrient. It is also understood that such criteria may be entered to identify or exclude certain special attributes. For example, input criteria for ingredient attributes for vegetarian consumers with peanut allergies may include "vegetarian" and "no peanut products. &Quot; The criteria for qualification for ingredient attributes for British people who prefer to eat organic nutrients may include "country of origin UK" and "organic".

Consumer input criteria for ingredient attributes may be used concurrently with "listening to your food" prior to using the "listen to your food" application (such as by a personal profile compatible with the application) Or a combination of both. For example, a consumer with a current "listen to your food" compatibility profile may be in a special area away from the house of photos on holiday. His current "listen to your food" compatibility profile will not include any input criteria that request or define a "creation zone ". The consumer really wants to experience local cuisine so that the consumer can add his or her input criteria to his or her current profile by adding a further input criterion < RTI ID = 0.0 > You can instruct the "Listen to Your Food" application to include the above. In addition, the user would be able to instruct the application to run in this manner each time he uses the application, while on holidays or as an alternative, the consumer will be able to tell the application during the time period corresponding to his stay in a particular area It will be possible to indicate to the application that its input criteria includes a "creation zone" associated with a particular zone. If the consumer is planning to visit a number of different areas remote from his home during a holiday, the consumer may inform the application that his or her input criteria is the same as the time at which the "generating zone" And to include additional input criteria that request to be related to its current location during the interval.

In another example, a consumer's "listen to your food" compatibility profile may include aggregated input criteria corresponding to a particular group of consumers, such as the entire family of the consumer. In this manner, the consumer can simplify shopping for his or her entire family. In addition, at any one time, the consumer may choose to include the aggregation of any two or more individual or group profiles so that the consumer can effectively shop for the two or more individuals or groups. For example, a consumer may be preparing to go to a grocery store for his family and two supper guests. One dinner guest has peanut allergies and the other one only eats organic food. The consumer may indicate to the application that his or her input criteria include a group profile corresponding to his or her family member that is aggregated with the input profiles of his two guests. Alternatively, the consumer may indicate to the application that his input criteria include a group profile corresponding to his or her family member that has been aggregated with additional input criteria of "no peanut product" and "organic ". In this way, the consumer can utilize the "listen to your food" application to effectively align with the nutritional needs of his or her family and guests. It is understood that the input criteria for the component properties may include an aggregation of any combination of "listening to your food" compatible personal profiles, group profiles, and additional specific input criteria.

Consumer input criteria for integrity attributes are: specific substances involved in the generation (ie insecticides, chemical fertilizers, hormones, water, etc.); Contamination (ie, chemical, radioactive, biochemical, heavy metals, radioactive isotopes, pollutants, etc.); Mixing of any type (ie, impairment of packaging integrity, unauthorized alteration, recall, loss); And any other type of attribute related to the integrity of the nutrient material. It is also understood that such criteria may be entered to identify or eliminate certain special criteria. By way of example only, input criteria for integrity attributes for crustacean consumers may include "no heavy metals" and "no pesticides". Input criteria for integrity attributes for chicken consumers may include "no antibiotic" and "no artificial hormone". The input criteria for the integrity attributes for a consumer of a packaged product may include "no taming" or "no damage ". An input criterion for integrity attributes may allow the consumer to identify the true nature of the nutrient, e.g., whether it is beef or horse meat

Similar to the input criteria for the component attributes, the input criteria for the integrity attributes may be "Listen to Your Food" application (such as by a personal profile compatible with the application) &Quot; listening to your food "at the same time, or a combination of both. It is also understood that the input criteria for integrity attributes may include an aggregation of any combination of "listening to your food" -compatible personal profiles, group profiles, and additional specific input criteria.

Consumer input criteria for nutritional properties, where the affective attributes include changes in nutritional values and nutritional values, are: specific values and changes in the values of the vitamins (i.e., the vitamin C content of the orange juice) ; Specific values and changes in the probiotic content values (i. E., The level of active lactic acid bacteria in the yogurt); Specific values and changes in values of fat content (i. E., Fat content in minced meat); And any other type of nutritional attributes of the nutrient material. It is also understood that such criteria may be entered to identify or eliminate certain special criteria. By way of example only, the input criteria for nutritional attributes for consumers of orange juice may include " vitamin C content of fresh orange juice with vitamin C content ≥ 75%. &Quot; Nutritional properties for consumers of minced meat The input criteria for "fat content ≤ 7%" may include.

Similar to the input criteria for the ingredient attributes, the input criteria for the nutritional attributes may be used before the consumer uses the "listen to your food" application (as by a personal profile compatible with the application) It is understood that the present invention may be provided by the consumer at the same time as the use of the consumer of "listening to your food" It is also understood that the input criteria for component attributes may include aggregation of any combination of "listening to your food" -compatible personal profiles, group profiles, and additional specific input criteria.

Consumer input criteria for sensory attributes, when organoleptic properties include changes in sensory values and sensory values, include: changes in the values of the perfume and specific values (i.e., Varies depending on the conditions and greatly affects the taste of the wine); Changes in values of perfume and specific values (i.e., the perfume of the cinnamon is a value directly related to the flavor and taste of the cinnamon); Changes in maturation values and specific values (i.e., tomato maturity varies with time and conditions and are directly related to the texture and taste of the tomato); And any other type of sensory attributes of the nutrient material. It is also understood that such criteria may be entered to identify or eliminate certain special criteria. By way of example only, the input criteria for sensory attributes for a wine consumer may include the specified "acceptable tannins ". Input criteria for sensual attributes for cinnamon consumers may include the prescribed "scent of acceptable levels ". Input criteria for sensory attributes for tomato consumers may include "100% ± 10% maturity".

Similar to the input criteria for the ingredient attributes, the input criteria for the sensory attributes are determined before the consumer uses the "listen to your food" application (such as by a personal profile compatible with the application) It is understood that it may be provided by the consumer at the same time as the use of the consumer of "listen to your food " or a combination of both. It is also understood that the input criteria for sensory attributes may include an aggregation of any combination of "listening to your food" -compatible personal profiles, group profiles, and additional specific input criteria.

If the aesthetic properties include changes in aesthetic values and aesthetic values, the consumer input criteria for aesthetic attributes are: what occurs as a result of oxidation (ie, cut apples, guacamole, meat, etc.) (E.g., cherry, tomatoes, etc.); Occur as a result of cooking (ie steamed shrimp, tuna, etc.); And may include, but is not limited to, any combination of specific values and changes in color values of the nutrient materials, such as any other type of aesthetic attribute of the nutrient material. It is also understood that such criteria may be entered to identify or eliminate certain special criteria. As an example only, the input criteria for aesthetic attributes for beef consumers may include "very red", which more corresponds to the visual scale available through "listening to your food". The input criteria for aesthetic attributes for the consumer of cherries may include "medium red", which more corresponds to the visual scale available through "listening to your food". The input criteria for aesthetic attributes for consumers of steamed shrimp could include "from light pink to dark pink", which corresponds more to the visual scale available through "listening to your food" . It is also understood that other aesthetic attributes may be defined, including but not limited to, visual texture, appearance, size, and the like.

Similar to the input criteria for constituent attributes, the input criteria for the aesthetic properties are determined before the consumer uses the "listen to your food" application (such as by a personal profile compatible with the application) It is understood that it may be provided by the consumer either simultaneously with the use of the consumer of "listen to your food " or a combination of both. It is also understood that the input criteria for the aesthetic properties may include aggregation of any combination of the "listen to your food" -compatible personal profiles, group profiles, and additional specific input criteria.

Examples of consumers using "listening to your food" are now provided.

In one example, the consumer is asked to determine whether the nutrients adhere to or obey his or her needs for gluten-free nutrients, and because he believes that he is an ardent rider and that horses are too noble to eat, Use "listen to your food" on your smartphone to further determine whether or not you adhere to your dislike of eating. The consumer goes to the supermarket and opens "Listen to your food" on his smartphone. The application requires the consumer to verify certain consumer profiles and specific input criteria that they wish to determine compliance or non-compliance of nutrients. The consumer has never created a consumer profile that is compatible with "listen to your food ", so the consumer uses the application to enter the input criteria" no gluten " Because the consumer has never created a consumer profile, the application requests the consumer to create or select a customized notification mechanism and format for "conform" and "non-compliance & . The consumer accepts the default settings of the application for notification mechanisms and formats for "conforming " and" non-conforming ", which includes: an image of a green traffic light for acceptance and an audible "yes"; And a red traffic light for non-compliance and an audible "no". The consumer proceeds with his grocery shopping and the consumer scans the dynamic information identifier on the first item that considers purchases using the camera on his or her smartphone. "Listening to Your Food" instructs the smartphone to search the information module for information about the gluten content and the horse meat content of the nutrient referenced by the dynamic information identifier. The information retrieved indicates that this first item does not contain horse meat but contains gluten. "Listen to your food" instructs the smartphone to display an image of red signals and reproduce an audible "no". The consumer immediately sees that the first item does not fit his needs. The consumer searches for a dynamic information identifier on a second item that he considers to purchase using his / her camera on his smartphone. "Listening to Your Food" instructs the smartphone to search the information module for information about the gluten content and horse meat content of the nutrient referenced by the dynamic information identifier of the second item just scanned . The retrieved information indicates that this second item does not contain gluten, but includes horse meat additives. "Listen to your food" instructs the smartphone to display an image of a red traffic light and play an audible "No". The consumer immediately sees that the second item does not fit his needs. The consumer selects a third item using the camera on his smartphone and scans the dynamic information identifier of the third item. "Listening to Your Food" instructs the smartphone to retrieve information from the information module about the gluten content and horse meat content of the nutrient referenced by the dynamic information identifier of the third item just scanned. The information retrieved indicates that this third item does not contain gluten and does not contain horse meat. "Listen to your food" instructs the smartphone to display an image of a green traffic light and play an audible "yes". The consumer immediately knows that the third item matches his needs.

In another example, a consumer uses "listen to your food" on his smartphone to determine whether a nutrient meets or does not meet his needs. The consumer goes to the supermarket and opens the "listen to your food" application on his smartphone. The application requires the consumer to verify certain consumer profiles and specific input criteria that the consumer desires to determine compliance or non-compliance of the nutrient materials. The consumer had previously used the application, and previously created a consumer profile according to the application's prompts to populate its input criteria. The consumer chooses his or her own profile, which is rich in vitamin C and probiotic lactic acid bacteria, and in addition requests for foods that are non-adulterated products. The personal profile that the consumer has created for himself is "a product with vitamin C content ≥75%" for orange juice, "lactic acid level ≥50% for fresh product" for yogurt, and " Quot; non-adulterated "input. The consumer's personal profile further includes his own custom settings for the notification mechanism and the format for "conform" and "non-conform", which include: an image of favor and an auditory sound of the crowd acclaim; And against the non-compliance is the auditory sound of the opposite image and boast of the crowd. The consumer continues to shop at his grocery store and scans the dynamic information identifier on the box of orange juice using the camera on his smartphone. "Listening to Your Food " instructs the smartphone to search the information module for information about the vitamin C content and blending of the orange juice referenced by the dynamic information identifier. The information searched indicates that this particular orange juice has lost 40% of the fresh vitamin C content and is non-mixed. "Listening to your food" thus directs the smartphone to display the opposing and audible sound of the crowd. The consumer immediately sees that this item does not fit his needs. The consumer selects an alternative orange juice and scans its dynamic information identifier with his smartphone. "Listening to Your Food" instructs the smartphone to search the information module for information about the vitamin C content and blending of the orange juice referenced by the dynamic information identifier of the just-scanned alternative item . The information searched indicates that this alternative item has a loss of only 15% of the fresh vitamin C content and is non-mixed. "Listening to Your Food" instructs the smartphone to display the audible sound of the pros and cons of the crowd. The consumer immediately knows that this alternative item meets his needs.

The consumer now retrieves the dynamic information identifier on the yogurt container using the camera on his or her smartphone. "Listening to Your Food" instructs the smartphone to search the information module for information about the lactic acid content and blending of the yogurt referenced by the dynamic information identifier. The information searched indicates that this particular yogurt is mixed with only 20% of the fresh lactic acid bacteria lost. "Listening to your food" thus directs the smartphone to display the opposing and audible sound of the crowd. The consumer immediately sees that this item does not fit his needs. The consumer selects an alternative yogurt and scans the yogurt 's container for dynamic information identifiers with his smartphone. "Listening to Your Food" instructs the smartphone to search the information module for information about the lactic acid content and blending of the yogurt referenced by the dynamic information identifier. The information searched indicates that this particular yogurt is non-mixed, but 20% of the fresh lactic acid bacteria content is lost. "Listening to your food" thus directs the smartphone to display the opposing and audible sound of the crowd. The consumer immediately sees that this item does not fit his needs. The consumer selects another yogurt and scans the dynamic information identifier on the container of the yoghurt using the camera on his or her smartphone. "Listening to Your Food" instructs the smartphone to retrieve information from the information module about the lactic acid content and blending of the yogurt referenced by the dynamic information identifier of the just-scanned item. The retrieved information indicates that only 15% of the fresh lactic acid bacterium content is lost and is non-mixed. "Listening to your food" thus directs you to display the audible sound of the pros and cons of the smartphone. The consumer immediately sees that this item fits his needs.

In another example, consumers use "listen to your food" on their smartphone to determine whether a nutrient meets or does not meet their needs, Spouse, and going to the supermarket to shop for breakfast guests. At the supermarket, the consumer opens the "listen to your food" application on his smartphone. The application requires the consumer to verify certain consumer profiles and specific input criteria that the consumer desires to determine compliance or non-compliance of the nutrient materials. The consumer and the spouse of the consumer had previously used the application and previously created their own consumer profiles according to the application's prompts to populate their input criteria. Those morning guests did not previously produce a consumer profile for "Listening to Your Food". The consumer chooses his or her own personal profile, which is a request for a vitamin C-rich meal, and chooses a personal profile of his or her spouse, which is a request for high-quality food from the probiotic lactic acid bacteria, I do not have a personal profile for a morning guest, but the consumer knows that the customer thinks they are eating organic, unmixed foods. The personal profile that the consumer created for himself includes the input criteria of "vitamin C content > 75%" for orange juice. The consumer's personal profile further includes his own custom settings for the notification mechanism and the format for "conform" and "non-conform", which include: an image of favor and an auditory sound of the crowd acclaim; And against the non-compliance is the auditory sound of the opposite image and boast of the crowd. The personal profile of the spouse of the consumer includes the input criteria of "lactic acid level ≥50% as fresh product" for yogurt. In order to add his or her spouse's personal profile to his personal profile and to take into account the preferences of the morning guest, the consumer must be aware that all nutrients are "organic" and all nutrients are " To "listen to your food" to use a collective input standard that includes. The consumer further instructs the application to use the notification mechanism and its custom settings in the format for "compliance" and "non-compliance. &Quot; The consumer continues to shop at his grocery store and scans the dynamic information identifier on the box of orange juice using the camera on his smartphone. "Listening to Your Food" instructs the smartphone to search the information module for information about the vitamin C content, organic production and mixing of the orange juice referenced by the dynamic information identifier. The information searched indicates that this particular orange juice has lost 20% of the fresh vitamin C content and is squeezed from genetically modified oranges, which are non-mixed, and are not considered organic products. "Listening to your food" thus directs the smartphone to display the opposing and audible sound of the crowd. The consumer immediately sees that this item does not fit his needs. The consumer selects an alternative orange juice and scans its dynamic information identifier with his smartphone. To listen to the information about the vitamin C content, organic production and blending of the orange juice referenced by the dynamic information identifier of the just scanned alternative item "Listen to Your Food " from the information module, . The information searched indicates that this alternative item has a 15% loss of fresh vitamin C content, is organically produced, and is non-mixed. "Listening to your food" thus directs you to display the audible sound of the pros and cons of the smartphone. The consumer immediately sees that this item fits his needs.

The consumer now scans the dynamic information identifier on the yogurt container using the camera on his smartphone. "Listening to Your Food " instructs the smartphone to retrieve information from the information module about the lactic acid content, organic production and mixing of the yogurt referenced by the dynamic information identifier. The information searched is that this particular yogurt is made from milk from cows fed diets containing antibiotics and hormones, although only 20% of the fresh lactobacilli are lost and non-mixed, indicating that the yogurt is not an organic product Lt; / RTI > "Listening to your food" thus directs the smartphone to display the opposing and audible sound of the crowd. The consumer immediately sees that this item does not fit his needs. The consumer selects an alternative yogurt and scans the yogurt 's container for dynamic information identifiers with a camera on his or her smartphone. "Listening to Your Food " instructs the smartphone to retrieve information from the information module about the lactic acid content, organic production and mixing of the yogurt referenced by the dynamic information identifier. The information searched indicates that this particular yogurt is non-mixed, but 90% of the fresh lactic acid bacteria content is lost. "Listening to your food" thus directs the smartphone to display the opposing and audible sound of the crowd. The consumer immediately sees that this item does not fit his needs. The consumer selects another container of yogurt and uses the camera on his smartphone to scan the dynamic information identifier on that container of yogurt. "Listening to Your Food" instructs the smartphone to retrieve information from the information module about the lactic acid content, organic production and mixing of the yogurt referenced by the dynamic information identifier of the just-scanned item. The information searched indicates that this yogurt has lost 15% of the fresh lactic acid bacteria content, is organically produced, and is non-mixed. "Listening to your food" thus directs you to display the audible sound of the pros and cons of the smartphone. The consumer immediately sees that this item fits his needs.

To illustrate other benefits of the present invention, the following example is provided to a consumer facing a purchase decision based on several variables. Consumers want to make an Italian entree for dinner on Friday but they have to go to the market on Monday (4 days before entree preparation) and have their own unique needs, for example, low sodium, no gluten, and lycopene We are not convinced of the right recipes to match high nutrients. The consumer uses his or her smartphone to access a nutrition information module that accesses the consumer module using a consumer's personal consumer profile including low sodium, gluten-free, and high lycopene preferences and retrieve appropriate recipes; Alternatively, the consumer can access various recipe databases for Italian recipes using an application on his or her smartphone to filter recipes according to his or her consumer profile, including low sodium, no gluten, and high lycopene preferences In order to use your own smartphone; Alternatively, the consumer may use his or her smartphone to access a recipe database for Italian recipes, where the database provides input for consumer needs such as low sodium, gluten free and high lycopene A consumer interface is provided through the smartphone screen of the consumer. In this way, the consumer acquires a recipe containing a list of ingredients for the anthra that conforms to his or her inherent health needs. In this case, the consumer chooses a recipe for gluten-free pasta served with marinara sauce.

The consumer then needs to place the supermarkets in the neighborhood and buy the particular wine and cheese that the consumer needs to buy to enjoy the nectar to the ingredients needed to make gluten-free pasta with the desired marinara sauce. Tablet computer, or personal computer to make sure that the supermarket has all of the other items added to it. Unfortunately, while not all of the above materials and other items are available in the consumer's preferred supermarket, the consumer sees that they are available in an alternative supermarket nearby. The consumer is not familiar with the alternative supermarket and does not know the location of the various materials or other items within the unfamiliar supermarket so that the consumer can use his / A phone, a tablet computer, or a personal computer is used to request the fastest path in the supermarket to collect the items on the supermarket, the locations of other items and other items, and items on their shopping list. For example, the smartphone of the consumer can identify the location of the alternative items in the supermarket of the various items on the consumer's shopping list, and generate the alternative supermarket path that the consumer can follow to obtain the minimum The application that is created to bring the result of the time of day is utilized. The proposed route indicates that the consumer will start at the product path of the supermarket, in this case, channel number 1, and provides a list of materials for collection at that location. When the consumer collects a variety of necessary materials from the product pathway, the consumer's smartphone may allow the consumer to clear the collected item and change the status of the item to indicate that it has been collected, or It may allow the consumer to move the collected items to the list of collected items from the list of items to be collected. When collecting the last item from the product passage, the smartphone instructs the consumer to go to passage 11, which is where she can find low sodium, gluten-free pasta, in this case passage 11. When the gluten-free pasta is collected from the passage 11, the smartphone instructs the consumer to go to the particular passage in which the wine is located, in this case passage 14. Once the wine is collected from the passage 14, the smartphone instructs the consumer to go to passage 15, in this case a specific passage through which cheese can be found. In this way, the consumer is able to make one quick pass through the supermarket, only to visit the correct location, and without any backtracking, the consumer who is consumed to identify and collect the items needed for purchase Time is minimized. In addition, the consumer's smartphone can easily see if all the necessary items have been collected. Also, the "Listen to Your Food" application on the consumer's smartphone indicates whether each item complies with the nutritional needs that the consumer delivered through his or her "Listen to Your Food" profile or input criteria Or can not be observed. Preferably, the nutrient material is provided with a QR code including the dynamic information identifier and a URL for hardlinking the consumer to the nutrient information module. Using the "Listen to Your Food" application, the consumer would be able to use his or her smartphone to scan for such QR codes on the nutrients of interest. The smartphone then hard links the consumer to the nutrition information system, the search source and the? N information associated with the dynamic information identifier, determines compliance or non-compliance with the consumer's needs, - will deliver compliance.

If a single supermarket does not have all of the necessary ingredients and other items, the consumer can still search for a route that requires the least amount of time to collect the items from various supermarkets. For example, if the consumer has to visit two supermarkets to collect all the items, the retrieved route will include driving instructions from the consumer's home to the first supermarket, the route to follow within that first supermarket, Driving instructions to the second supermarket, routes to follow within the second supermarket, and driving instructions from the second supermarket to the consumer's home. The consumer's smartphone can also be used to retrieve a dynamic information identifier from a given nutritional material and a URL for hard linking the nutritional information module with the dynamic information identifier, Allows you to use the "Listen to Your Food" application to quickly identify compliance with, or non-compliance with, the nutrients.

The consumer goes to the supermarket to buy the ingredients for the desired angle. The consumer is interested in preparing a meal that meets his needs to be ready four days from the time of purchase. Recipes require tomatoes and pasta in the ingredients. Using the "Listen to Your Food" application, the consumer can use the Dynamic Information Identifier and the QR code to determine whether the Heirloom tomatoe The dynamic information identifier is scanned into his or her smartphone to determine whether the tomatoes are compliant or noncompliant with the consumer's needs for high lycopene when ready for four days. Based on the current nutritional value of the tomatoes and the ΔN associated with storage for four days in the anticipated storage conditions, "Listening to Your Food" determines whether the tomatoes are not compliant, Non-compliance via the smartphone. The consumer decides to check whether Roma tomatoes meet their needs. Using the "Listen to Your Food" application, the consumer can use the Dynamic Information Identifier and the QR Code, which is hardlinked to the Nutrition Information Module and includes a URL for accessing the dynamic nutritional value database And scans the dynamic information identifiers of the Roma tomatoes with his smartphone. Based on the current nutritional value of the tomatoes and the ΔN associated with storage for 4 days in the expected storage conditions, the application will determine whether the tomatoes will meet their high lycopene when ready for four days from now And deliver the compliance of the tomatoes through the smartphone. In a similar manner, the consumer may use dynamic information for the nutrition information module on the pasta products to determine whether one or more of the pasta products conforms to or does not meet the consumer's low sodium and gluten-free needs Identifies and URLs, and makes purchasing decisions about pasta based on the indication of compliance or non-compliance provided through his or her smartphone. The consumer is not the only entity that benefits from the dynamic nutrition information on the frozen tomatoes, the roma tomatoes and the pasta, and the consumer's needs for low sodium, gluten-free, and high lycopene are determined by the consumer module And can be correlated with each of the dynamic information identifiers and is available to the information module as if it were transmitted to the information module and is of special interest and to the growers and wrappers of each tomato and to the one or more pasta Lt; / RTI > The dynamic nutritional value database is based on the fact that the nutritional values of some other materials that the consumer is thinking of change so much progressively, and if the materials are supplied with dynamic information identifiers, the ΔN information of how to gradually change over the next four days And source information (tomatoes, pasta, garlic, onion, basil, etc.). This consumer information can be stored and made available to all other entities in the nutrient supply system.

In addition, while shopping for ingredients for pasta served with marinara sauce, the consumer decides to purchase a bottle of wine and some cheese to eat with the meal. Using the "Listen to Your Food" application, the consumer can use the QR codes from the wine bottles and cheeses he is considering purchasing (dynamic information identifiers, Quot; URL "). ≪ / RTI > The source information and the ΔN information referenced in the dynamic information identifier of each product scanned are retrieved from the dynamic nutritional value database and are used to identify the consumer of the nutrient maturity that is actually confusing to be ready to eat or drink like cheese and wine bottles The need to comply or not with the needs of the four days. The determination of compliance or non-compliance is communicated through the smartphone of the consumer.

As mentioned above, consumers utilizing the consumer information of the present invention may benefit from store-in-routing techniques to help their efforts to locate and purchase nutritional materials effectively. Store-My Routing technology provides little or no burden on the consumer, little burden on the retailer, facilitates improved shopping efficiency, and allows more financial gain for both retailers and consumers based on transactions. And will approve the adoption. Ideally, the consumer would be able to utilize his or her smartphone to navigate within a facility that has become navigable as appropriate. Ideally, the retail facility will not require any additional equipment or infrastructure to enable navigation.

One technique that can provide such advantages is ambient magnetic field anomaly-based positioning. The technique utilizes local variations in the Earth's magnetic field to map indoor locations. Variations in the earth's magnetic field are generally internal to modern buildings and are the result of the overall structure of the building. The earth's magnetic field and the magnetic deviations produced by a particular building produce a unique three-dimensional magnetic footprint inside the building. Evolving software applications coupled with microphones capable of sensing and recording the resulting magnetic field deviations can be used to map indoor locations. IndoorAtlas, Ltd. Is a company that provides software tools that enable this technology and allows retailers to magnetically map the interior of buildings such as modern supermarkets using Android smartphones and allow consumers to use their Android smartphones To navigate the interior of the building. Depending on the type of building, the precision of the technique in modern buildings is in the range of 0.1 to 2 meters.

This makes it possible, for example, to create indoor location-aware applications in a supermarket to enhance the consumer's shopping experience. Such applications provide the consumer with the most efficient route to follow in the supermarket, not only the availability and location of the items on the shopping mall of the consumer, but also when collecting the items, even leading to the best route within the supermarket can do. In addition, such applications can identify product rebates that are specific to product alternatives, pricing, price per unit, promotions such as product rebates, use of the application, We can suggest more supplementary items such as

Ideally, the identified nutrients will contain only nutrients with dynamic information identifiers on the product itself, and the consumer may also use his smartphone to retrieve source information and DELTA N information from the nutrient information . As previously described, the consumer can utilize applications such as those mentioned herein as "listening to your food " to quickly determine whether or not they adhere to their nutritional requirements. If there are identified nutrients with and without dynamic identifiers, transaction rebates related to the purchase of nutrients with dynamic information identifiers may be available.

Examples of how consumers will benefit from utilizing such indoor location-aware applications are now provided. The examples will focus on applications that run on consumers' smartphones in supermarkets that have the right navigation, such as navigation-enabled supermarkets enabled by IndoorAtlas's navigation software.

The consumer can use the indoor location-aware application to create a shopping list for the nutrients and to identify the supermarket where he will shop. Alternatively, the consumer may use other software to create a shopping list, identify the supermarket where he or she will shop, and send it to the indoor location-aware application. Using information about the contents of the selected navigation-enabled supermarket, the application creates a modified shopping list. The modified shopping list includes the main items from the consumer's shopping list, and in some cases includes variations or alternatives of the items. In addition, the modified shopping list may include additional items that are free to the main items and alternative items. For example, a piece of parmesan cheese could be suggested as a free item for pasta and pasta substitutes on a shopping list. Using this modified shopping list, the consumer can view and compare the price or unit price of items on the list, including rebates associated with each item, which items can be purchased with the electronic coupon provided by the application , Or the items are supplied with a dynamic information identifier. Preferably, the modified shopping list is created and presented to the consumer before the consumer begins shopping, in which case the consumer may select various primary, alternative, and supplementary items. When the consumer accepts items from the modified shopping list to create a final list, the application can create a best store-in-place path to fetch the items. If the consumer wants to reconsider the item while shopping, the application may still search for unaccepted items and continue to view it.

The consumer now has a highly developed shopping plan that provides a targeted store-in path that allows for consideration of various product criteria and retrieval of the items by that route. When a consumer follows the store-in-your-path and collects items from the final list, the consumer can display through his or her smartphone that the items have been collected. The consumer will also be able to encounter items that he has not decided to purchase and the final list. For example, the consumer may remember that he or she already has a particular item at home, in which case the consumer can create a modified final list by deleting the item. The application will then be able to create a new store-in path based on the modified final list, which includes the remaining items and the current location of the consumer. Alternatively, the consumer may utilize "Listen to Your Food" and use dynamic information identifiers of the items to identify compliance or non-compliance of the items with his / The user can use his or her own smartphone to read the QR code with the URL to the URL. If the consumer determines that the item does not comply with his requirements, the consumer will no longer be interested and may decide to consider an alternative item that was previously identified. In this case, the consumer may accept an alternative item still visible on the final list and generate a modified final list by deselecting the item for which he lost interest. The application may then create a new store-in path based on the modified last list containing the newly accepted item, remaining items, and the consumer's current location. In another alternative, the consumer can remember the item that was not originally on his shopping list and add it to the final list, creating a modified final list. The application may then create a new store-in path based on the modified last list, which includes the newly added items, remaining items, and the consumer's current location.

The rebates associated with transactions supported by or using the in-store application may be constructed in various ways. For example, rebates could simply be based on a rebate methodology per purchase. The rebates may be built depending on the hierarchy of items on the consumer's shopping list, for example depending on whether the item purchased is a main shopping list item, an alternative item, or a supplement item. The rebates may be related to the presence of a dynamic information identifier on the purchased item. The rebates may be related to the store-in-place promotions or specific suppliers presented to the consumer through the application. It is also understood that rebates related to transactions that result from using the "listen to your food" application or that are assisted by its use can also be provided and built in a variety of ways.

After checking out, the consumer scans the receipt using his or her smartphone and sends information about transactions resulting from, or assisted by, the use of the application to the redemption resource, which may be the application provider . Alternatively, the supermarket could send this information along with the consumer identification code. This will ideally enable the application provider to rediscover the fee from the supplier of the purchased items. The application provider may in turn provide appropriate rebates to the consumer. Consumer rebates may take any number of appearances, including direct deposits to the account of the consumer, periodic checks, or redeemable credit codes in suppliers or supermarkets participating in the application rebate program. Will be able to provide financial rewards to retailers or supermarkets for transactions resulting from, or assisted by, the use of the application. These transaction-based services are enhanced by using ambient field deviation-based positioning techniques, which means that the routing to the products is independent of the in-store communication systems provided by the retailer and is also based on GPS or other triangulation techniques Because it is independent of the systems of Thus, the transaction-based services using the AR information can be easily associated with, or can be easily combined with, the application using the surrounding field deviation-based positioning technique.

As mentioned above, consumers utilizing the consumer information system of the present invention can benefit from indoor routing techniques to assist in their efforts to effectively locate and purchase nutrients. While magnetic field deviation-based positioning techniques are promising and retailers do not require any additional facilities or infrastructure to be navigable, it is not the only way retailers can navigate indoors, It is provided as an example of how it can be achieved with the invention, and is not intended to be limiting in any way. Other indoor routing and location technologies have been developed and devised. For example, analyzing radio signals from cell towers; Analyze certain types of radio beacons; Analyze signals from Wi-Fi hot spots (including triangulation and signal strength analysis); Analyzing device movements using motion tracking sensors or inertial navigation; And even by various combinations of analyzing optical modulation, the systems are expected to function

It is understood that consumers will also benefit from all of the functionality of the present invention with regard to monitoring the consumption of drugs. For example, they prevent expired drugs from eating their own efficacies, including certain allergenic substances for which their effectiveness is lost, forbidden co-use with other drugs.

It is to be understood that the words "including," "including," and the like, as opposed to an exclusion or non-exhaustive sense, in the context of the description and claims unless the context clearly dictates otherwise, Should not be construed as limited to them. &Quot; As used herein, "connected," "coupled, " or variations thereof, means any direct or indirect connection or connection between two or more elements. Such connection or connection between the elements may be physical, logical, or a combination thereof. In addition, the words "here "," above ", "below ", and similar terms are used herein to refer generally to the subject matter and not to any particular portion of the subject matter. Where context permits, the words in the above detailed description using the singular or plural number may also include the plural number or the number of the singular number, respectively. The word "or" when referring to a list of two or more items covers all of the following interpretations of the word: any of the items in the list, all the items in the list, .

The foregoing detailed description of the examples of the present invention is not intended to be exhaustive or to limit the invention to the precise forms disclosed above. Although specific examples of the invention have been described above for illustrative purposes, various equivalent modifications are possible within the scope of the invention, which will be apparent to those of ordinary skill in the art to which the invention belongs. Although processes or blocks are presented in the order given herein, alternative implementations will be capable of performing routines with steps performed in a different order, or systems employing different ordering blocks. Some of the processes or blocks may be deleted, removed, added, partitioned, combined, and / or modified to provide alternative or sub-combinations. Also, it is to be appreciated that processes or blocks are shown as being performed serially, but these processes or blocks may instead be performed in parallel or implemented, or may be performed in a different number of times. Also, any particular number noted herein is merely an example. It is understood that alternative implementations may use different values or ranges.

The various examples and teachings provided herein may also be applied to systems other than those described above. The elements and acts of the various examples described above may be combined to provide further implementations of the invention.

Any of the above-cited patents and applications and other references, including those which may be referred to as listings in the accompanying papers, are incorporated herein by reference. The features of the invention may be modified as necessary to embrace the systems, functions and concepts included in such references in order to provide additional implementations of the invention

These and other changes can be made to the invention in light of the above detailed description. Although the above description illustrates some examples of the present invention and describes the best mode contemplated, the present invention can be performed in many ways, no matter how detailed in the text above it may appear. The details of such systems may vary considerably in their particular implementations, but are still covered by the invention disclosed herein. As mentioned above, certain terms used in describing certain features or aspects of the present invention mean that the term is again defined herein to be limited to any particular feature, feature, or aspect of the invention to which the term relates. Should not be considered. In general, terms used in the following claims should not be construed as limiting the invention to the specific examples disclosed in the specification, unless the terms are explicitly defined in the Detailed Description section above. Thus, the actual scope of the present invention includes all the equivalent means of implementing or implementing the invention under the claims, rather than just the disclosed examples.

112의 6번째 단락 하에서의 means-plus-function 청구항으로서 열거되지만, 다른 모습들은 마찬가지로 means-plus-function 청구항, 또는 컴퓨터-판독가능 매체로 구현된 것과 같이 다른 모습들로 구현될 수 있을 것이다. 35 U.S.C.

112의 6번째 단락 하에서 다루어질 것으로 의도된 청구항들은 "means for"의 단어들로 시작할 것이다. 따라서, 본 출원인은 본 발명의 다른 모습들을 위한 그런 추가적인 청구항 모습들을 추구하기 위하여 본원 출원 이후에 추가적인 청구항들을 추가할 권리를 유보한다.While certain features of the invention are set forth with particularity in the claims below, the Applicant contemplates various aspects of the invention that are any number of claimed features. For example, one aspect of the present invention is a 35 USC

112 as a means-plus-function claim under the sixth paragraph, other aspects may likewise be embodied in means-plus-function claims, or in other aspects as embodied in a computer-readable medium. 35 USC

The claims intended to be covered under the sixth paragraph of 112 shall begin with the words "means for". Accordingly, Applicants reserve the right to add additional claims after the present application to pursue such additional claims for other aspects of the present invention.

Claims (25)

A system for determining whether nutrients comply with the requirements specified by the consumer:
An information system populated with source information about at least one component of a single or multiple component nutrient, the source information reflecting at least one of a change in a state and a state in the at least one component prior to the adaptive transformation An information system that includes dynamically generated information that is dynamically generated; And
And a converter for adaptively converting the single or multiple component nutrients using processing parameters in response to the source information to generate an adaptively transformed nutrient,
Wherein the information system is further populated with information about the adaptive transformation and allows querying the information system to determine whether the adaptively transformed nutrient complies with requirements specified by the consumer. The method according to claim 1,
Wherein the means for querying the information system comprises a dynamic information identifier provided with the adaptively transformed nutrient. 3. The method of claim 2,
Wherein the query to the information system comprises a query from an application executing on a smartphone or other wireless device. 3. The method of claim 2,
Wherein the dynamic information identifier is referenced by the source information and information about the adaptive transformation. The method according to claim 1,
Wherein the query information system provides a response to the consumer indicating whether the adaptively transformed nutrient conforms to, or does not comply with, the requirements defined by the consumer. 6. The method of claim 5,
Wherein the response is provided by one or more of visual, auditory, tactile, thermal, and olfactory mechanisms. 6. The method of claim 5,
Wherein the response is provided in at least one of a language format and a symbol format. The method according to claim 1,
Wherein the requirements defined by the consumer comprise information regarding a change in a state or condition of a nutritional, organoleptic, or aesthetic value of the adaptively transformed nutrient. A system for producing adaptively transformed nutrients from one or more ingredient nutrients, the system comprising:
With respect to each component nutrient, a dynamic information identifier, stored in an information system, associated with each component nutrient referenced in the dynamically generated source information, said source information comprising a nutritional value, a sensory value, A dynamic information identifier comprising at least one of an aesthetic value; And
Adaptive transformation followed by the use of processing parameters in response to said source information for the improvement, maintenance, or reduction of said nutritional value, said sensory value, or said aesthetic value of one or more of said ingredient nutrients, And a transformer for adaptive transformation of the transform coefficients,
Wherein information about the improvement, maintenance, or degradation minimization is stored in the information system and is referenced by the dynamic information identifier. 10. The method of claim 9,
And means for determining from the accessed information whether the adaptively transformed nutrient conforms to or is non-compliant with the needs or inputs entered by the consumer. 11. The method of claim 10,
Said means for delivering said compliance or non-compliance to a consumer. 11. The method of claim 10,
Said means for delivering said compliance or non-compliance to a consumer in a binary manner. 11. The method of claim 10,
Said means for delivering said compliance or non-compliance to a consumer by any one of visual, auditory, tactile, thermal, or olfactory mechanisms. 11. The method of claim 10,
Said means for delivering said compliance or non-compliance to a consumer in a language format or in a symbol format. 11. The method of claim 10,
Wherein the needs of the consumer include information about changes in the state, or state, of the influential, sensory, or aesthetic values of the adaptively transformed nutrient. 11. The method of claim 10,
Wherein the consumer's needs comprise information regarding the origin, generation or integrity of the adaptively transformed nutrient. A way to determine compliance with nutrients using consumer needs:
Delivering nutrient requirements of one or more particular consumers to a nutrient information system, wherein the nutrient requirements include at least one of nutrient value, sensory value, and a state of aesthetic value, or a change in state Including, a delivery step;
Accessing an information system comprising dynamically generated data about a nutritional value, a sensory value, and a state of aesthetic value, or a change in state for the nutrient;
Determining whether the dynamically generated data with respect to the selected nutrient complies with or is non-compliant with the nutrient requirements; And
And displaying the compliance or non-compliance to the one or more specific consumers. 18. The method of claim 17,
Wherein the delivering step comprises using a smartphone or other wireless device. 18. The method of claim 17,
Wherein the step of accessing comprises using a smartphone or other wireless device. 18. The method of claim 17,
Wherein the determining comprises using a smartphone or other wireless device. 18. The method of claim 17,
Wherein the determining step is accomplished by the information system. 18. The method of claim 17,
Wherein the displaying is accomplished through a smart phone or other wireless device. 18. The method of claim 17,
Wherein the displaying step is implemented in a binary manner. 18. The method of claim 17,
Wherein the marking is provided by a visual, auditory, tactile, thermal, or olfactory mechanism. 18. The method of claim 17,
Wherein the displaying step is provided in a language format or a symbol format.

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