WO2001065460A2 - Systeme et procede d'achat et de gestion de regime - Google Patents

Systeme et procede d'achat et de gestion de regime Download PDF

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Publication number
WO2001065460A2
WO2001065460A2 PCT/GB2001/000882 GB0100882W WO0165460A2 WO 2001065460 A2 WO2001065460 A2 WO 2001065460A2 GB 0100882 W GB0100882 W GB 0100882W WO 0165460 A2 WO0165460 A2 WO 0165460A2
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WIPO (PCT)
Prior art keywords
user
records
users
food
data
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PCT/GB2001/000882
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English (en)
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WO2001065460A3 (fr
Inventor
Raymond Hearder
Paul Custers
Richard Despard
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Vineworld Ltd.
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Publication date
Application filed by Vineworld Ltd. filed Critical Vineworld Ltd.
Priority to AU2001235819A priority Critical patent/AU2001235819A1/en
Publication of WO2001065460A2 publication Critical patent/WO2001065460A2/fr
Publication of WO2001065460A3 publication Critical patent/WO2001065460A3/fr

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Classifications

    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H40/00—ICT specially adapted for the management or administration of healthcare resources or facilities; ICT specially adapted for the management or operation of medical equipment or devices
    • G16H40/60—ICT specially adapted for the management or administration of healthcare resources or facilities; ICT specially adapted for the management or operation of medical equipment or devices for the operation of medical equipment or devices
    • G16H40/67—ICT specially adapted for the management or administration of healthcare resources or facilities; ICT specially adapted for the management or operation of medical equipment or devices for the operation of medical equipment or devices for remote operation
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q30/00—Commerce
    • G06Q30/02—Marketing; Price estimation or determination; Fundraising
    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H10/00—ICT specially adapted for the handling or processing of patient-related medical or healthcare data
    • G16H10/60—ICT specially adapted for the handling or processing of patient-related medical or healthcare data for patient-specific data, e.g. for electronic patient records
    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
    • G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets

Definitions

  • the present invention relates to a system and method for diet management and procurement of goods or serivces over a network, particularly but not exclusively a public packet-switched data network such as the Internet.
  • Various dietary sites such as CyberDiet.comTM, eDiets.comTM and phys.com are currently available on the Internet. These sites provide general dietary advice and have interactive content, such as calorie counters, menu planners and Body Mass Index calculators.
  • US Patent No. 5,951.300 describes a system for providing on-line composite health education and entertainment in which the health profile of a patient is input and personalised health information is subsequently displayed to that patient.
  • the system does not require patients to request health content or update their health profiles, on the assumption that many patients will not actively seek health information.
  • US Patent No. 5,908,301 describes a system for modifying a user's eating behaviour, by means of a self-contained device which prompts the user when to perform actions such as drinking water and chewing. The user enters current and target physical parameters and the device establishes a control program based on these values.
  • US Patent No. 5,542,420 describes a system for prescribing a suitable diet to users based on their personalised health characteristics. Information about food consumed and medical data is entered at terminals and communicated to a 'health computer', which determines the dietary prescription.
  • One of the aims of the present invention is to provide a dietary management system and method which provides personalised information and/or recommendations to users, . according to their individual preferences, which .are recorded by the system .and updated as the user makes choices based on the information or recommendations.
  • An additional or alternative aim of the present invention is to provide a dietary management system which classifies users into appropriate groups and provides information to or performs services for a user at least partly on the basis of information relating to the group or groups to which the user may belong.
  • An additional or alternative aim of the present invention is to provide dietary information or recommendations to users on the basis of factors other than their nutritional requirements, such as individual taste preferences and/or the local factors (e.g. price, availability) for different foods and/or religious or cultural preferences and/or time of day, day and/or season, and/or health factors such as allergies.
  • factors other than their nutritional requirements such as individual taste preferences and/or the local factors (e.g. price, availability) for different foods and/or religious or cultural preferences and/or time of day, day and/or season, and/or health factors such as allergies.
  • An additional or alternative aim of the present invention is to allow users to combine an interactive personalised exercise programme with their dietary programme.
  • An additional or alternative aim of the present invention is to facilitate the procurement of goods, such as foods recommended as part of the dietary programme, and/or services.
  • an electronic system in which users receive individual meal recommendations based on taste preference data.
  • the taste preference data may be modified to reflect meals selected by the users.
  • an electronic system in which there is stored information on local availability of ingredients and user records of the locations of different users.
  • Food recommendation data is presented to the users on the basis of the availability of the constituent ingredients at the location of the respective users.
  • an electronic system in which there is stored information on preferred times for different foods, and food recommendation data is presented to users on the basis of a specified time.
  • an electronic system which stores information on the calorific values of different foods, receives information on the physical characteristics of different users and provides information on recommended foods to users on the basis of their received physical characteristics.
  • an electronic system which stores records of users, at least some of which are classified into groups.
  • the system stores records of different foods, receives food selections from the food records from different users and compiles group lists relating to foods selected by multiple users from the same group.
  • the group lists may be transmitted to some or all of the users of the respective group, or to another party.
  • the system provides dietary information to the users. If a user has not accessed the system for more than a predetermined length of time, the system notifies other users in a specified group to which the user belongs. Explicit permission for this function may be required from the user.
  • the system stores information about individual or group preferences which are used to select options for individual users. Group preferences may be modified according to selections made by individual members of the group, or individual preferences may be modified according to selections made by other members of the same group.
  • an electronic system which periodically receives data representing physical characteristics of users, and displays to the users a graphical representation of their physical appearance.
  • an electronic system which receives data entered by users representing actual and target physical characteristics of users and displays to them a graphical representation of both their actual and target physical appearance.
  • an electronic dietary management system which stores records of the individual ingredients and preferably the nutritional properties of each ingredient of meal recommendations, so that these can be closely matched to users' requirements, which may be defined in terms of Recommended Daily Allowances and/or other such standards.
  • an electronic system for confirming, at a completion stage, transactions initiated electronically.
  • a confirmation is recorded at the user's terminal on a physical medium in an electronically readable form and the user presents the physical medium at a point of delivery to confirm the details of the transaction, such as discounts specific to the transaction.
  • the details are recorded in a printed bar code.
  • the transaction may be time- dependent, in which case the details are verified at the time of fulfilment, to confirm that any time-dependent conditions have been satisfied.
  • Figure 1 is a diagram of the connections of a server to user terminals and other servers in embodiments of the present invention
  • Figure 2 shows an example of the architecture of the server of Figure l
  • Figure 3 is a flow diagram of the functions performed by a diet management application run on the server;
  • Figure 4 is a diagram of the data inputs and outputs of the diet management application
  • Figure 5 is a diagram of the structure of a user record in the database of Figure 4.
  • Figure 6 is a diagram of the structure of the meals database used by the system.
  • a diet management system in an embodiment of the present invention is implemented by a software application running on a main server 2 connectable via the Internet 4 to other servers, such as an ISP server 6, an interactive TV network 8, and a wireless network 10, which allow access to the main server 2 by user terminals in the form of general purpose computers 12, wireless mobile terminals 14 and interactive TV equipment 16 respectively. Only one of each type of user terminal is represented, but it will be understood that a very large number of user terminals may communicate with the main server, limited only by the latter's capacity.
  • Software compatible with the diet management system runs on the user terminals.
  • the software may be generic internet and/or communications software, or be customised for the diet management system, for example by the use of 'plug- in' software.
  • the main server 2 is also connected to a circuit-switched network 18, such as a PSTN or ISDN, allowing audio access by telephone equipment 20 and data access by data terminals 21.
  • a circuit-switched network 18 such as a PSTN or ISDN
  • Dial-in or leased line data communication access to the main server 2 may also be available to wireless networks 10, general-purpose computers 12 and interactive TV networks 8.
  • the Internet is the preferred means of data communication, because of its near-global availability and ease of access.
  • users of telephone equipment 20 may dial directly into the main server and enter information on a keypad when prompted audibly to do so.
  • users may dial up a call centre and exchange more complex information with an operator, who enters information on and reads information from a data terminal.
  • the circuit switched network 18 may be directly or indirectly connected to the main server 2.
  • the user may also request specialised help from an adviser, who then sets up a voice call to the user, either via the Internet 4 or circuit switched network 18.
  • An advantage of the diet management system is that various different types of input and information presentation terminals are available to users.
  • the following description will refer generically to input, presentation and transmission, it being implicit that certain types of input or presentation may not be possible with certain types of user terminal; for example, telephone equipment 20 is not capable of graphical display unless coupled to a suitable graphical data terminal.
  • the main server 2 is also connectable via the Internet 4 or circuit switched networks 18 to other servers 5, 7, such as hosts of affiliate websites, third-party databases of dietary or other information, and supplier (merchant) databases to permit it to offer its selections in terms of regionality and seasonality.
  • servers 5, 7, such as hosts of affiliate websites, third-party databases of dietary or other information, and supplier (merchant) databases to permit it to offer its selections in terms of regionality and seasonality.
  • the main server 2 consists of one or more processors 22 connected to an internal bus 24 allowing read/write access to main memory 26 and a large non-volatile store 28, such as a hard disc array.
  • the internal bus is connected, either directly or via a suitable high-speed port, to a router 30 connected to other internet routers and implementing internet routing protocols, to a modem array 32 having multiple lines for connection to a PSTN, and to a data protocol adapter 34, such as an ISDN terminal adapter.
  • the diagram of the main server 2 in Figure 2 is provided purely by way of example, as the skilled person will be aware of other suitable architectures.
  • the important properties of the main server 2 is that it is connectable to a network, has the necessary capacity to serve a large number of users, and is able to store, update and present information from a database of user records and dietary information records.
  • Preferable features include the ability to access the main server through alternative networks.
  • the database need not be collocated with the main server 2, but may be accessed remotely via a suitable communications link.
  • Figure 3 is a flow diagram of the functions of a diet management application running on the main server 2, using suitable internet database management software, such as currently available from Oracle Corporation and others, which accept user input, process database records and present the results to the user in dynamic HTML.
  • suitable internet database management software such as currently available from Oracle Corporation and others, which accept user input, process database records and present the results to the user in dynamic HTML.
  • the diet management system will be referred to hereafter as 'the system'. It is implicit in this reference that the actions performed by the system are carried out by the diet management application running on the main server 2, unless otherwise stated.
  • ACCESS AND LOGIN users access the system either through the system home page (S1.0), or via various affinity web sites, for example food, exercise or corporate health-related sites Affl, Aff2, Aff3.
  • S1.0 system home page
  • affinity web sites for example food, exercise or corporate health-related sites Affl, Aff2, Aff3.
  • users identify themselves to the system, for example by providing a user name and password.
  • New users may register, at stage S2.0, by providing user details, and optionally account details if use of the system is to be charged to the user, and a new user name and password is established to enable the new user to log on to the system.
  • affinity site Users who have been transferred from an affinity site Affl, Aff2, Aff3 may already have logged in to that site. In that case, the affinity site may transfer user details directly to the system so that the user does not have to log in again.
  • a user profile display and input stage S3 the user is presented with currently stored user data, including user profile, goals and progress records, and is allowed to input new data and modify existing data, as explained in more detail below.
  • additional information is presented to the user on the basis of the new or modified data.
  • stages S3.1, S3.2 and S3.3 a similar process takes place to that at stage S3, but tailored to the users linked from the affinity sites Affl, Aff2 and AfT3 respectively.
  • the database includes for each User a User Detail record, comprising the user details provided when the user was accepted as a new user, with any amendments subsequently made by the user.
  • the user details include a USER record, which records details which do not change (apart from Post Code), as shown in Table 1 below. Initially, storage capacity may be provided for 2 million active users, and hence for 2 million USER records.
  • UnitPreference Sets metric or imperial units for display and input
  • LogDT Log date of record The USER record is marked as inactive when the user has not logged on to the system for 6 weeks.
  • the system sends the user an e-mail after every week in which the user has not logged on, with the nature of the e-mail changing after every successive week that the user does not log on.
  • User details which change slowly are stored in a current User Detail record USERDET, the format of which is shown below in Table 2. Assuming that these details change no more frequently than the record is .archived (every 6 months), approximately 10 million USERDET records will be needed.
  • Type Flexible record for indicating address, current post code, credit card numbers, PINs etc. Permitted values are defined in Type table
  • the system allows the user to accumulate and carry out transactions with different types of reward points, such as Beenz, Airmiles and Clickmiles.
  • reward points may be awarded for using the system or achieving goals, and may be spent on additional services provided or advertised by the system.
  • Reward point information is stored in a record REWARD formatted as shown below in Table 3. Assuming an average of 10 transactions per archive period, the number of REWARD records required will be 100 million. Table 3 - REWARD
  • the TRewardlD field is linked to a TREWARD table, which stores the names, operators, start and end dates of different reward schemes.
  • the system allows users to set various parameters, such as target weight, target waist, and the date by which the target is to be achieved. However the system rejects unrealistic goals, such as losing more than 2 lb. (0.9 Kg), or 1,2% of body weight per week. Alternatively, the user may be prevented from submitting such unrealistic goals to the system by software, such as an 'applet', running on the user terminal, or by an operator at the call centre. To enable the system to compare the user's performance against the goals, and to provide suitable health-related advice, the user is prompted to enter variable measurements as described below.
  • ProfileSet Identifies the Profile Set against which one aspect of the user profile can be measured. Each profile set measures a different aspect - food, exercise, etc.
  • Profile Sets are used to store sets of information about each user.
  • One such set is a physical information set containing Weight, Waist and Hips measurement fields; another is a preference set containing food taste preference fields, exercise preference fields, and other fields.
  • Each Profile Set is described in detail in a PROFILE record as shown below in Table 6:
  • ProfileSet The ID of the Profile Set ProfileName The name of the Profile Set Prof ⁇ leDescr The description of the Profile Set Value 1 Name The Name of Value 1 (Each Profile Set has 5 Values) Value IDescr The description of Value 1 Value 1 Max The maximum value for Value 1 Value IMin The minimum value for Value 1 ValuelDefault The default value for Value 1 Value lUsrlncr The amount by which Value 1 is incremented when user entered
  • the system calculates useful indicators of the user's health, fitness and dieting needs from the USER, RECORD and PROFILE records, and displays these to the user. For example, the system calculates the Body Mass Index (BMI - mass in kg divided by the square of the height in metres) and indicates the implications of the calculated value of BMI graphically. If the BMI lies between 19 and 22, the colour green is displayed to indicate that the value is ideal; if between 22.1 and 24.9, the colour orange is displayed to indicate risk; above 25, the colour red is displayed to indicate danger. If the BMI is 30 or above, or below 19, the system will withhold dietary information from the user and display a message advising the user to consult their doctor.
  • BMI Body Mass Index
  • the user may select different support options in order to obtain information, advice or encouragement about their diet and exercise goals and progress, either in the form of an electronic display, or by requesting a call from a human adviser who has access to that user's records.
  • the supply of external support information is represented by step 4.0 in Figure 3.
  • the user is required to enter a general level of exercise, which is recorded in GOALS as shown above in Table 4. As an option, the user may enter a specific type of exercise performed on a particular day.
  • the system may suggest suitable exercises compatible with the user's general level of exercise, or suggest a higher level of exercise to assist with the user's diet.
  • the selected type of exercise is recorded to allow the daily calorie allowance of the user to be adjusted accordingly.
  • the user may enter Activity Goals, such as a minimum level of exercise to be performed each week, at stage S3, S3.1, S3.2 or S3.3.
  • the user may also enter or amend details of actual exercise performed each day and the system indicates whether the user has met the Activity Goals, and if not how much more exercise is needed to achieve these.
  • the system performs checks to ensure that the Activity Goals are not unrealistic on the basis of the user's exercise history .and other details of the user profile.
  • an Exercise Engine derives a list of Activity Choices to be performed on a particular day.
  • the Activity Choices are presented to the user (step S6.0) and the user selects one of these options. More advanced users can simply select the number of Calories to be expended in exercise that day. If the user actually performs a different activity, or none at all on that particular day, this selection can be subsequently amended at stage S3, S3.1, S3.2 or S3.3.
  • the user's exercise details are stored in records including the UserlD, an Activity type code linked to an Activity type table and indicating the type of activity, the duration of the activity, and the Calories burned, as calculated by the Exercise Engine according- to the user's current weight, activity type and duration.
  • the Activity Choices are selected so as to match the user's activity goals.
  • the Exercise Engine also takes into account the user's previous selections of Activity Choice in compiling the current list of Activity Choices. For example, if the user has never or seldom selected a certain type of exercise, this type of exercise is no longer included in the Activity Choices.
  • the system displays to the user a representation of their current and/or target bodily shape, to encourage the user to achieve their dietary goals.
  • This type of virtual representation of a user is often referred to as an avatar, but is most commonly used by internet-based software, such as Virtual Places chat software, to represent a user to other users.
  • the avatar of the present system may also be used in this way by other applications within the system, such as in a virtual chat room in which users may discuss diets and fitness.
  • PROFILE records are submitted to a graphics routine which generates a representation of a human body to scale having the specified weight and dimensions.
  • the avatar may be further customised to resemble the user more closely, by allowing the user to input additional physical dimensions and characteristics.
  • the user uploads to the system via a highspeed data connection a digital photograph of their face or whole body which is mapped by the system as a 'skin' or surface pattern onto the representation of the human body, and displayed to the user.
  • the system may transmit the necessary parameters to graphical software running on the user terminal, and the digital photograph is stored and manipulated locally at the user terminal.
  • the user may modify the avatar by selecting specific clothing, hairstyle .and/or makeup, selected from a range of options presented by the system.
  • This feature allows the user to create an ideal look for the target avatar, for example, or simply to make either the current or target avatar look more like the user.
  • the system creates a USER DRESS record of the options selected, of the form shown below in Table 7:
  • TasteType Selects a category from a Taste Type table, such as Fabric, hairstyle, makeup, lipstick Taste Val Selected option for the category indicated by TasteType, such as floral, Bouffant, dark red LogDT Date record logged
  • the USER DRESS records are processed to generate reports of the tastes of the users. Additionally, the system may recommend to the user specific items of clothing or beauty products from affiliate web sites, based on the selected options.
  • GROUPS are processed to generate reports of the tastes of the users. Additionally, the system may recommend to the user specific items of clothing or beauty products from affiliate web sites, based on the selected options.
  • the system stores GROUPUSER records each of which records the membership of one group by one user, as shown below in Table 8:
  • GroupID Identifies group
  • GroupID Identifies group
  • Membership of a group is either selected by a user or inferred by the system.
  • users referred by an affinity site are automatically entered into a group specific to that site.
  • the system detects multiple users resident within the same local area, and asks those users to confirm whether they wish to be added to a neighbourhood group.
  • neighbourhood or affinity groups each user is asked whether they have preferences (e.g. gender specific) for the type of other members of the group.
  • Users who wish to form a group for example having discussed their diets using the chat room facility, may set up user-defined groups by having one prospective member select a name and password for the new group, and allowing other users to join the group if the correct password is supplied.
  • a family group is automatically created for each new user, unless the user indicates that they wish to join the family group of an existing user, in which case the user name and password of the existing member are entered and, if recognised by the system, the new user is added to the family group of the existing user.
  • the family group is used by the expert engine to co-ordinate the meals and shopping lists of each member.
  • the system looks up the menu selections, if any, of the other members of the family group and, if those menu selections are compatible with the nutritional requirements and diet goals of that user, includes those menu selections in the options displayed to that user, indicating which other family member has chosen that option.
  • the system also creates group shopping lists and restaurant orders for family groups.
  • the system adds the ingredients or meal orders for the current user to the family group shopping list or restaurant order.
  • the system indicates to the user whether all of the family group members have made a menu selection for a specific day or meal and allows the user to complete the shopping list or order.
  • the completed shopping list is displayed or sent to the user, for example as an e-mail, and a new group shopping list is created. Likewise, a completed order is sent to the relevant restaurant or restaurants and a new group order is created.
  • Groups are also used by the system to encourage members of a group to support other members who are failing to use the system. For example, if a user has not logged onto the system for a certain period of time, such as three weeks, the system sends an e-mail to other members of the group encouraging them to support that user. For privacy reasons, this feature is only enabled if selected by the user.
  • GROUPUSER and GROUP records are also used by the system to store further information about groups of users.
  • language group records are used to record the preferred language of users. The system looks up the language group of the user and uses this information to determine the language in which text is displayed to the user and the language used to deliver information over the telephone.
  • Language groups are also used by the system, preferably in conjunction with address information, to select meal options. For example, a Chinese speaker living in London may have food tastes which are more typically Chinese than Western.
  • Currency groups are used by the system to identify the currency in which a user should be charged for goods or services.
  • One particularly advantageous feature of the system is its ability to record the user's changing preference profiles and provide information or recommendations to the user based on those profiles.
  • One function of the user profiles is to recommend menus customised to the individual nutritional needs and dieting goals of each user, and to a food preference profile for each user.
  • the system sets an initial food preference record for that user, based on a group food preference record for the cluster group to which the user belongs.
  • the cluster group is determined by the user's entry point into the system (there may be several URL's for different 'flavours' of the site) or by interrogation of the user.
  • the user's taste profile is recorded as a three-digit code from 000 to 999, with each digit representing one quality to be matched to possible meal options (e.g. intensity/blandness, complexity of preparation, sophistication), but more digits may be used to record other qualities.
  • the system creates PROFILE records of the user's food preferences and nutritional requirements, as shown above in Table 5.
  • the system also maintains a current requirement for the user in terms of the recommended daily allowances for the various components if ingredients as shown below in
  • the system includes a database of nutritional information on ingredients and meals composed of those ingredients, represented by Figure 6.
  • IngredID Identifies ingredient FoodGroup ID Identifies food group of ingredient (beans, beverages, dairy products, milk & cream, fats & oils, fruit and fruit juice, grain products, pasta, condiments, meat, nuts, seeds and related products, seafood, vegetables and vegetable juices, candies)
  • Glycemic index Glycemic index
  • the contents of the INGREDIENTS records may be based on the USDA Ingredients database, but further fields may be added to accommodate the ingredient breakdown formats of other authorities relevant to the countries in which the system operates.
  • the system also stores a database of products (Prodlngred in Figure 6) which comprise the ingredients required for the menu options. Information on these products, such as pack size and nutritional content, are obtained from the manufacturer.
  • the system also stores MEALS records which store the composition of different meals in terms of the quantity of different ingredients stored in INGREDIENTS records, in the form shown below in Table 12: Table 12 - MEALS Label Description
  • IngredientID Lists the identities of the ingredients which make up the meal Quantity Lists the quantity of each ingredient
  • An additional field may be included, identifying any preferred time of day for the meal or type of meal (morning, midday, evening, snack or drink).
  • the system For each meal, the system stores a set of 1000 MEALMATCH records of the degree of matching between that meal and each user taste profile, from 000 to 999, as shown in Table 13: Table 13 - MEALMATCH Label Description
  • the MEALMATCH records simplify the task of matching meals to the individual user's tastes, as will now be described.
  • the system determines a customized menu for the user, represented as stage S5 (or S5.3 for users from affinity site Aff3).
  • An expert engine EE forming part of the system, and represented in Figure 6, looks up from the stored records the nutritional requirements of the individual user, the user's food preference tastes, the user's dietary goals, and the user's current level of exercise and calculates personalised taste and nutritional requirements.
  • the expert engine selects, from the MEALS records, individual meals or combinations of meals for the next 24 hours or a longer predefined period which closely match the taste and nutritional requirements of the user.
  • the selection for taste match is taken by selecting the MEALMATCH records containing a profile closest to the user's current profile and then extracting the MEALS records corresponding to the selected MEALMATCH records.
  • At least three options are presented for each meal, and are displayed to the user for selection (step S5.0).
  • the user selects one of the options for each meal, or chooses another meal which was not selected by the expert engine, for example by a keyword search of the MEALS records or the component ingredients of each meal. For example, if the user does not have the ingredients required for any of the suggested meal options and does not wish to shop for those ingredients or order the complete meal, the user may search using the names of those ingredients which are available.
  • the expert engine calculates the total permitted calorific content for meals in the selected day, on the following basis. First, the basic number of Calories (kcal) needed to maintain the user's current weight is calculated by multiplying the user's current weight in kg by 30.
  • an 80 kg person is assumed to require 2400 kcal/day.
  • an exercise allowance is added according to the user's activity level, or for specific exercises selected by the user for the previous day.
  • the system stores a table of calorific equivalents of specific exercises and of general activity levels and looks up the additional allowance from this table.
  • the total of the basic and exercise allowance is reduced by a weight loss amount according to the weekly weight loss set by the user's goals. To lose 0.5 kg per week, 500 kcal/day must be subtracted from the daily allowance.
  • the weight loss amount is calculated by subtracting the value of Target Weight from the value of Weight, dividing the result by the number of days between TargetDate and the current date, and multiplying by
  • the expert engine EE divides the total daily allowance into calorie ranges for each meal type, for example as shown below in Table 14:
  • the expert engine selects meal options which fall within the permitted Calorie ranges. As the user makes a choice for each meal type, the meal options for the meal types not yet selected are adjusted to stay within the proportions identified for the respective meal type. When the last choice is made for a particular day, the total calorific value may be greater or less than the daily allowance. If the shortfall or excess is greater than a threshold percentage, such as 5% or 10%, the user is warned of this and asked to confirm the selection for that day.
  • a threshold percentage such as 5% or 10%
  • the system takes into account further user-defined or user-dependent criteria when selecting and presenting meal options to the user.
  • the user selects a particular type of diet regime, such as vegetarian, Atkins diet or cabbage diet.
  • the system stores a set of rules for all commonly encountered diet regimes and the expert engine applies these rules to the MEALS records to select only those meals which comply with the diet regime.
  • the rules may exclude specific ingredients or food groups, or combinations of specific ingredients or food groups within the same meal.
  • the expert engine takes into account the country or area of residence of the user, as stored in the USERDET record, and/or the current day, month or season.
  • the INGREDIENTS record may include a field listing the countries or areas in which the ingredient is available, and/or the date range for each country within which the ingredient is available. The expert engine then selects for presentation to the user only those meals which use ingredients available in the user's area on the day or within the period for which the user requests meal recommendations.
  • the system detects whether the day for which the meal suggestions are requested is a special day for that user.
  • a special day may be the user's birthday, which is detected from the USER record, a national holiday in the user's country of residence (e.g. Thanksgiving in the US) or a religious festival appropriate to the user (e.g. Christmas), if the USERDET or USER records include a field indicating the religion of the user.
  • the system stores a table of special days for each user, together with a meal option selection rule appropriate for each special day (e.g. select one meal with turkey, ham or goose as an ingredient for Christmas or Thanksgiving; allow a certain percentage increase in calories for a birthday).
  • the system stores MENU records which record what menu was allocated by the system for each meal for a given user, and what the user actually selected to eat. Six different 'meals' can be recorded per day, comprising morning, midday and evening meals, snacks, drinks and supplements. Assuming that all six meals are recorded per day by each of 2 million users, and allowing for a six month archive period, 12 billion MENU records are needed.
  • the MENU records have the format shown below in Table 15:
  • MealTimelD Identifies type of meal (morning, midday, evening, snacks, drinks, supplements) MeallD 1, Identify the first, second and third meals suggested by the
  • MealID3 MeallDChoice Identifies which meal (suggested or otherwise) the user chose LogDT Date of logging record Every time a new MENU record is created, the system adjusts the user's PROFILE record to reflect any trend in the user's tastes. For example, Table 16 below shows how the PROFILE record changes after a meal selection. For each Profile Set (as described in Table 5), a taste adjustment rate (Usrlncr) is defined which determines the degree of change of each value each time a meal taste profile higher or lower than the current user taste profile is selected; in this case the taste adjustment rate is 0.2 for each criterion A, B, and C:
  • Each PROFILE record may also be adjusted according to selections made by other members of any of the groups to which the user belongs. As shown in Table 6 above, a Group Increment rate (GRPIncr) is defined for each value in the Profile record, and the appropriate value is increased or decreased by the group rate each time another member of the same group makes a selection with a value grater than or less than the current PROFILE value for the user.
  • GRPIncr Group Increment rate
  • a group PROFILE may be defined for each group, and the group profile values are increased or decreased in response to individual selections by members of the group.
  • the user may amend historical MENU records to reflect any differences between what the user selected on the system and what the user actually ate.
  • the system then facilitates the acquisition of the selected meals or the necessary ingredients for those meals, as represented by stage S8 in Figure 3 (or S8.3 for users from affinity site Aff3). If the user wishes to pay for the selected meals or ingredients through the system, and is not registered, account information is obtained from the user (step S7.0). Order information (S8.0) and payment information (S7.1) may be transmitted to the appropriate suppliers.
  • the user selects how each meal is to be procured.
  • the procurement categories include home cook, pre-made (buy from shop but heat at home), take-out (fully prepared by restaurant or other outlet, and collected or delivered) or restaurant.
  • the system compiles a 'shopping list' of the ingredients required for those meals, and displays these to the user. These ingredients may be displayed as generic ingredients, or as specific products derived from the Prodlngred database.
  • the user may choose to be transferred to the site of the appropriate supplier, ' and information on the required meals and any ingredients available from that supplier is also passed to the host of that site. The user then removes any items which the user already has, or adds any other items required to the order, before submitting the order. The order may then be collected by or delivered to the user.
  • the MEALS records may include links or pointers to files which provide the user with additional information about that meal, such as a recipe, or a video clip demonstrating preparation of the meal. The use of video demonstrations is particularly suitable for interactive television terminals 16. The system presents the user with the option to view the additional information.
  • the MEALS records preferably include records of specific meals available from restaurant chains, including a field identifying the restaurant chain or chains serving that meal. If one of those meals is selected for a future meal time, the system displays to the user the identity of the restaurant chain or chains serving that meal. As a further option, the system stores a directory of addresses of restaurants serving meals stored as MEALS records, and selects the closest branch of a chain by comparing the postal or zip codes of the branches with the current post code of the user in USERDET. The closest branch is displayed to the user, and, if requested by the user, an order is sent to the closest branch, for example by fax or e-mail, or by adding the order to a order file to which orders from other users are added before sending the order file off to the branch or chain headquarters.
  • step S9 the user is presented with the option to procure goods or services to facilitate that exercise (step S9 or step S9.2 customised for users from affinity site Aff2), for example gym membership or exercise equipment. If this option is selected, the user may be transferred to a site offering such goods or service, together with information indicating the user's selection (step S 9.0).
  • Another advantageous feature of the system is its ability to exchange information with merchant servers (such as the servers 5 and 7) operated by suppliers of food and other products, to assist the user in purchasing food or other products recommended by the system.
  • the merchant servers provide information on the current pricing of items available from respective supermarket chains, which information may be updated daily, for example.
  • the pricing information includes regional availability information, such as an indication of which products are available only from some stores.
  • the current pricing information is stored on the server 2, so that when a user has compiled a 'shopping list', the system calculates the total price of the items on the shopping list from each of the supermarket chains from which pricing information has been obtained.
  • the system compares the user's home location with any regional availability information in the pricing information, and takes this into account by using the pricing information relevant to the branch of the supermarket chain closest to the user.
  • the system also indicates whether any of the ingredients is unavailable from each supermarket chain or from the some or all branches of each supermarket chain within a specified distance from the user.
  • the system also allows transaction-specific pricing for the list of goods according to a number of factors, as will be described below.
  • the pricing information stored by the server comprises a pricing record for each merchant, and optionally for each outlet, of the different ordering options available and their effect on the total price.
  • the pricing record defines delivery options, such as home delivery or collection by customer. Home delivery is more expensive to the merchant and removes the possibility of impulse buying, and the home delivery option may therefore carry a fixed charge or a percentage uplift on the total price, which is recorded in the pricing record.
  • the pricing records also defines picking options, such as store picking (order assembled by staff) or customer picking (order assembled by customer). The former is more expensive to the store in terms of labour costs
  • the pricing record also includes a repeat order field, which defines options for repeating the order at different intervals, such as weekly or monthly, and records discounts which are offered to the user for making repeat orders.
  • the pricing record also includes a time option field, which defines different times at which the customer may visit the store, and associated price adjustments.
  • the time option field may define adjustments associated with each of a time of day, a day of the week or a week of the year. This field allows the merchant to offer incentives to users to visit the store at quiet times.
  • the pricing record also defines product-related pricing adjustments for selecting products in a specific pack size or for selecting equivalent products.
  • the pricing record may define pack options, such as larger packs which may have a cheaper price per item, volume or weight, or product options, which record whether a cheaper equivalent brand is available.
  • the pricing record also defines discounts available for spending over different thresholds, with pricing adjustments recording the percentage discounts available at each threshold.
  • User Groups are also identified to which additional discounts are available, such as cluster groups targeted by the specific merchant.
  • the pricing record may also define discounts available for exceeding specified numbers of orders from that merchant.
  • the pricing record defines parameters of a random discount which is offered by the system on a per-user basis within limits defined by the merchant or the store.
  • the different options defined in the pricing record for a selected merchant or store are presented to the user, and the system recalculates and indicates the total price to the user as the options are selected. Once all necessary options have been selected, the user then confirms the order through the system, which causes a list to be printed out or otherwise recorded at the user's terminal, and/or recorded on the supplier database against a customer ID or Loyalty Number or as a generated Deal Number or in any other form verifiable against a customer claim, so as to record the items and options selected, together with the pricing offered by the merchant.
  • the user may make an offer instead of accepting the price calculated by the system.
  • the system forw-ards the list of items and options selected by the user to the merchant server which processes orders from an outlet selected by the user.
  • the merchant server sorts all received offers according to benefit to the merchant, such as by profit, and periodically selects the most beneficial for acceptance.
  • a list of details of the acceptance is sent to the respective user.
  • an e-mail notification is sent to an unsuccessful user, including a URL which takes the recipient back to the ordering stage, with the list of items filled in but some or all of the ordering options not completed.
  • the unsuccessful users may then change the ordering options and/or the offer price and resubmit an offer.
  • .an offer is made to the user by a merchant, or an offer by the user is accepted, a list of details is presented to the user in a form which can be recorded on a physical medium at the user's terminal and/or recorded on the supplier database against a customer ID or Loyalty Number or as a generated Deal Number or in any other form verifiable against a customer claim, and carried with the user to the branch of the supermarket, if the user has selected customer collection.
  • the physical medium and/or supplier database provides a record on the on-line order so that the appropriate price can be claimed by the user.
  • the system sends a series of bar-code images to the user, who then prints the bar-codes and takes the print-out to the selected supermarket.
  • the bar codes identify the customer, who must be pre-registered with the merchant, the order, including a time-stamp, and the products ordered.
  • the information is scanned at the branch and checked against records on the supermarket chain's computer system to verify that the offer has been made, that the customer details are correct and that the list of items has been or is being bought.
  • Each order has a specified duration of validity, and the time-stamp is checked against the current time to ensure that the order is still valid.
  • the indicated collection time is checked against the actual time of fulfilment of the order to ensure that the user has collected the items at the time or date selected - if not, a price penalty may be added. If the bar-coded details are verified, the price charged to the customer is then based on that specified in the order.
  • the use of a bar code does not require the user to acquire any additional hardware or software and can easily be scanned at outlets which already use bar-code scanners for identifying products.
  • the special offer information may be stored on the user's smart card, which is then read at the branch.
  • the scanned information may include a code which indicates that the offer was negotiated through the diet management system, which enables commission payments to be made from the suppliers to the operator of the diet management system when the purchase from the supplier is complete.
  • all of the details of an on-line order are stored on the supplier database and the customer need only provide some means of identification, such as a loyalty card bearing the customer's signature, in order to be linked to the appropriate order record on the supplier database.
  • the system may allow a 'guest login' in which a user does not provide a full set of information and is allowed to access only certain functions of the system.
  • the system may discard guest login records once the guest user has left the site. Account details may be required from users before they can become registered users of the system, and a charge made per visit to the site, or for specific types of information.
  • a commission system may operate in which businesses to which users are referred by the system, such as restaurants or beauty product vendors, pay the operator of the system a commission on purchases made by the user.
  • the procurement options could be provided as part of .an on-line ordering service independently of any dietary recommendations.

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Abstract

L'invention se rapporte à un système d'achat et de gestion de régime conçu pour fonctionner sur Internet, qui délivre des recommandations personnalisées de régime et d'exercice en fonction de profils d'utilisateurs et de groupes enregistrés et de buts recherchés. Des avatars sont utilisés pour présenter les progrès effectués en direction des buts recherchés. Le système facilite l'achat de biens et de services, notamment de ceux recommandés par le système, et il permet aux utilisateurs de choisir parmi les options de livraison.
PCT/GB2001/000882 2000-03-01 2001-03-01 Systeme et procede d'achat et de gestion de regime WO2001065460A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001235819A AU2001235819A1 (en) 2000-03-01 2001-03-01 Procurement and diet management system and method

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GB0004986A GB2365613A (en) 2000-03-01 2000-03-01 Procurement and diet management system.
GB0004986.6 2000-03-01

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WO2001065460A3 WO2001065460A3 (fr) 2002-10-24

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WO2003102848A2 (fr) * 2002-06-03 2003-12-11 Edward Vidgen Systeme et procede de planification optimisee de menus dietetiques
EP1462979A1 (fr) * 2003-03-13 2004-09-29 Martin Lotze Méthode et dispositif pour contrôler les habitudes alimentaires humaines
EP1480553A2 (fr) * 2002-02-01 2004-12-01 Weightwatchers.Com Systeme logiciel et materiel pour le controle du poids
WO2006054100A1 (fr) * 2004-11-19 2006-05-26 Setup Ventures Licensing Limited Systeme de recommandation aux clients
WO2006066370A1 (fr) * 2004-12-23 2006-06-29 Hilton Vidigal Junior Soares Systeme de gestion interactive d'elements nutritifs et de calories et procede pour l'utiliser
NL2008288C2 (en) * 2012-02-14 2013-08-19 Weight A Moment B V Computer-implemented method for changing a lifestyle.
WO2013191613A1 (fr) * 2012-06-21 2013-12-27 Mandometer Ab Méthode et dispositif conçus pour s'entraîner à la pratique d'une alimentation simulée
US20140149235A1 (en) * 2006-09-21 2014-05-29 Apple Inc. Systems and methods for facilitating group activities
EP2988237A1 (fr) * 2006-09-21 2016-02-24 Apple Inc. Système de planification active dynamique
US9864491B2 (en) 2006-09-21 2018-01-09 Apple Inc. Variable I/O interface for portable media device
US10776739B2 (en) 2014-09-30 2020-09-15 Apple Inc. Fitness challenge E-awards
CN113469769A (zh) * 2020-03-31 2021-10-01 珠海优特智厨科技有限公司 订单处理方法及装置、存储介质、计算机设备

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CN105426694B (zh) * 2015-12-15 2020-01-03 Tcl集团股份有限公司 一种食疗菜谱的生成方法及装置

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US8595023B2 (en) 2002-02-01 2013-11-26 Weight Watchers International, Inc. Weight control system with meal plan and journal
EP1480553A2 (fr) * 2002-02-01 2004-12-01 Weightwatchers.Com Systeme logiciel et materiel pour le controle du poids
EP1480553A4 (fr) * 2002-02-01 2007-11-07 Weightwatchers Com Systeme logiciel et materiel pour le controle du poids
US7523040B2 (en) 2002-02-01 2009-04-21 Weight Watchers International, Inc. Software and hardware system for enabling weight control
WO2003102848A3 (fr) * 2002-06-03 2004-08-12 Edward Vidgen Systeme et procede de planification optimisee de menus dietetiques
WO2003102848A2 (fr) * 2002-06-03 2003-12-11 Edward Vidgen Systeme et procede de planification optimisee de menus dietetiques
US7090638B2 (en) 2002-06-03 2006-08-15 Edward Vidgen System and method for optimized dietary menu planning
EP1462979A1 (fr) * 2003-03-13 2004-09-29 Martin Lotze Méthode et dispositif pour contrôler les habitudes alimentaires humaines
WO2006054100A1 (fr) * 2004-11-19 2006-05-26 Setup Ventures Licensing Limited Systeme de recommandation aux clients
WO2006066370A1 (fr) * 2004-12-23 2006-06-29 Hilton Vidigal Junior Soares Systeme de gestion interactive d'elements nutritifs et de calories et procede pour l'utiliser
US20140149235A1 (en) * 2006-09-21 2014-05-29 Apple Inc. Systems and methods for facilitating group activities
EP2988237A1 (fr) * 2006-09-21 2016-02-24 Apple Inc. Système de planification active dynamique
US9864491B2 (en) 2006-09-21 2018-01-09 Apple Inc. Variable I/O interface for portable media device
US9881326B2 (en) 2006-09-21 2018-01-30 Apple Inc. Systems and methods for facilitating group activities
US10534514B2 (en) 2006-09-21 2020-01-14 Apple Inc. Variable I/O interface for portable media device
US11157150B2 (en) 2006-09-21 2021-10-26 Apple Inc. Variable I/O interface for portable media device
NL2008288C2 (en) * 2012-02-14 2013-08-19 Weight A Moment B V Computer-implemented method for changing a lifestyle.
WO2013191613A1 (fr) * 2012-06-21 2013-12-27 Mandometer Ab Méthode et dispositif conçus pour s'entraîner à la pratique d'une alimentation simulée
US10776739B2 (en) 2014-09-30 2020-09-15 Apple Inc. Fitness challenge E-awards
US11468388B2 (en) 2014-09-30 2022-10-11 Apple Inc. Fitness challenge E-awards
US11868939B2 (en) 2014-09-30 2024-01-09 Apple Inc. Fitness challenge e-awards
CN113469769A (zh) * 2020-03-31 2021-10-01 珠海优特智厨科技有限公司 订单处理方法及装置、存储介质、计算机设备

Also Published As

Publication number Publication date
GB2365613A (en) 2002-02-20
GB0004986D0 (en) 2000-04-19
WO2001065460A3 (fr) 2002-10-24
AU2001235819A1 (en) 2001-09-12

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