WO2006086770A2

WO2006086770A2 - Customized nutrients for weight reduction, control and behavior modification

Info

Publication number: WO2006086770A2
Application number: PCT/US2006/005023
Authority: WO
Inventors: James C. Chen; Julene Christophersen
Original assignee: Light Sciences Oncology, Inc.
Priority date: 2005-02-11
Filing date: 2006-02-13
Publication date: 2006-08-17
Also published as: WO2006086770A3

Abstract

The invention relates to customized nutritional foods, both solid and liquid, and in particular to foods (IQQ) (and packaging) that are designed for weight loss, weight control and behavior modification. The food (100) comprises first (101), second (102), third (103), fourth (104), fifth (10S), and last (106) edible sections.

Description

CUSTOMIZED NUTRIENTS FOR WEIGHT REDUCTION, CONTROL AND

BEHAVIOR MODIFICATION

BACKGROUND OF THE INVENTION

Field of the Invention The invention relates to the field of customized nutritional foods, both solid and liquid, and in particular to foods (and packaging) that are designed for weight loss, weight control, and behavior modification.

Description of the Related Art

There is a general recognition that the population of the USA is increasingly overweight, and increasingly obese or morbidly obese. The statistical information is well known to dietary and health professionals and is becoming a matter of great concern because of the looming expected increase in health care costs for diseases associated with overweight individuals. In general, being overweight (defined as a body mass index or "BMI" in excess of 25) increases the risks of diseases such as hypertension, stroke, heart attack, and diabetes (and its associated resultant diseases) significantly. Further, risks increase for those who are obese (a BMI equal to or greater than 30) and even more for the morbidly obese (BMI greater than 40). The latter are increasingly resorting to extreme measures, such as bariatric surgery, which are associated with serious medical complications and low long-term success rates. Further, many obese or morbidly obese individuals are not considered candidates for these measures.

Over the years, the traditional methods of weight control have failed for various reasons. These methods have included dieting; dieting coupled with exercise; and (failed) attempts at a pharmacological cure. The problem has become steadily worse, and appears now to be affecting other developed countries (Western Europe) and rapidly developing countries. There is some agreement that causative factors include both diet and lifestyle decisions of consumers, but little consensus, if any about how to effectively address the problem.

BRIEF SUMMARY OF THE INVENTION

One aspect of the present invention provides a graduated food portion comprising, a plurality of food sections, wherein said plurality of food sections comprises: a first food section wherein said first food section has a high caloric density and a high organoleptic property; a second food section wherein said second food section has a lower caloric density and a lower organoleptic property than said first food section; and optionally a final food section wherein said final food section has a high caloric density and a high organoleptic property. In one embodiment, the plurality of food sections are provided in a single patty. In this regard, the patty may comprise a meat such as, but not limited to, beef, pork, lamb or chicken. In certain embodiments, the patty may contain a combination of two or more of such meats. In a further embodiment, the graduated food portion may comprise a meat in combination with a low calorie soy-based meat substitute. In certain embodiments, the plurality of food sections are provided as bite sized chunks or may be provided as a loaf. In one embodiment, the food sections are arranged in the loaf in random bites of varying caloric content and organoleptic quality. In certain embodiments, the graduated food is a beverage. In this regard, the plurality of food sections may be separated by a membrane.

In further embodiments, the food portion is provided in a divided tray wherein said tray includes an appetizer food portion, a main course food portion and a dessert food portion. In one embodiment, the food portion comprises a meal meeting caloric intake requirements for breakfast, lunch or dinner. The food portions of the invention may be savory or sweet. Additionally, the food portions of the invention may contain food sections that are all savory, all sweet, or some sections that are savory, some that are sweet. As noted elsewhere herein, the food portions may also be in the form of a beverage.

In one embodiment, the food sections are arranged in a sequential series so as to indicate a preset eating order for said food sections. In this regard, the preset eating order comprises consuming the first section first, the second section second and the final section last (e.g., where the first food section has high organoleptic properties/high caloric density, the second section has lower organoleptic properties/lower caloric density, etc). In certain embodiments, the graduated food portions further comprise one or more additional food sections wherein each additional section comprises sequentially fewer calories and lower organoleptic property than the first and second sections and wherein the food sections are arranged such that the first, second, and additional food sections are consumed prior to the final section. Any number of additional food sections may be added, such as 1 , 2, 3, 4, 5, 6, 7, 8, 9, or 10 additional sections. In one embodiment, between 2 and 5 additional food sections are added.

Another aspect of the present invention provides a prepared package of graduated food portions wherein said package provides graduated food portions to satisfy a full daily intake of breakfast, lunch, snack, and dinner, and wherein said full daily intake has a total calorie count designed for weight loss. In one embodiment, the graduated food portions are provided in wells and the package may indicate the order of consumption of each food portion relative one to the other and the order of consumption of each portion itself.

A further aspect of the present invention provides a diet program comprising a plurality of prepared packages of graduated food portions. In certain embodiments, the daily intake is tailored such that the packages become smaller and of more dense caloric nature day by day, while still maintaining appropriate caloric needs for weight loss or weight maintenance as desired. BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING(S)

The following drawings are schematic, not to scale and are merely to illustrate embodiments of the invention to facilitate explanation. They do not limit the scope of the invention. FIGURE 1 is a top view of an example of a graduated food in accordance with the invention.

FIGURE 2 is a top view of an example of a packaged food tray in accordance with the invention.

FIGURE 3 is a drawing of a beverage cup compartmentalized in accordance with the invention to provide a graduated food.

FIGURE 4 is an example of a substantially bite sized graduated portion in accordance with the invention.

DETAILED DESCRIPTION OF THE INVENTION The invention provides customized foods and a system for presenting the foods and modifying eating behavior that result in weight loss, weight control, and permanent eating behavior modification for long term weight maintenance.

The invention recognizes that the causes of human obesity are complex and that a variety of factors each play a role to a greater or lesser extent. It attempts to address some of the major factors, and these are:

• That obese and overweight persons have a reduced ability or are unable to feel sated and continue eating well beyond when they should stop. Part of this is possibly due to eating too fast (eating on the go) and part of it may be due to poor eating habits generally.

Regardless of the reason, the speed of food ingestion does not allow sufficient time for the physiological signals of satiation to reach the brain and cause the person to feel "full" and stop eating when sufficient calories have been consumed. The time lag between consumption and signal causes overeating at virtually each meal.

• That obese and overweight persons do not generally have good eating habits in terms of discipline: not only do they eat fast, as described above, but they tend to eat high calorie foods in large quantities, especially highly processed starch and high fat foods.

• That obese and overweight persons suffer from feelings of frustration, anxiety, failure, and hopeless over the inability to successfully lose weight and that this contributes to a vicious cycle of continued overeating and failure.

The invention provides a system for weight loss and weight control that addresses the foregoing identified factors in a unique manner with graduated foods and preset eating order for these foods, the separate foods in each meal, and a comprehensive program to support the dieter.

Graduated Food Portions

The invention provides food that is "graduated" in caloric and organoleptic properties that must be consumed in a predetermined order.

The graduated food serving or portion includes a plurality of food "sections" that are arranged and/or otherwise provided with appropriate labeling, in decreasing caloric and organoleptic property order, and that must be consumed in the same sequence as the decreasing properties. In this regard, by "high organoleptic property" is meant a food that has similar taste, aroma, and texture quality to a high caloric food (food with a high calorie density) and provides a similar sense of gustatory satisfaction or satiety. Thus, for example, a food section with high organoleptic properties and often high calories, may comprise a well marbled piece of meat, a buttery baked good or baked good with a butter or creamy topping, certain high-fat vegetables, such as avocado, butter or other full-fat spread, any of a variety of cheeses, fried foods, a high-fat, sweet piece of chocolate or a piece of rich chocolate cake; or a processed food or food product with similar taste, aroma and texture to any of these or similar foods. As would be readily appreciated by the skilled artisan upon reading the present disclosure, the present invention is not limited to the listed foods, which are provided only for illustrative purposes. Any food that provides a similar taste, aroma, and texture quality to a high calorie/high caloric density food and provides a similar sense of gustatory satisfaction or satiety is contemplated for use herein.

The present invention thus provides food sections with progressively lower and lower organoleptic properties. In this regard, a food with "low organoleptic property" or "lower organoleptic property" is meant a food that has similar taste, aroma, and texture quality to a food with low caloric density or a food with lower caloric density than a food provided in a high organoleptic food section. Thus, for example, a food section with low organoleptic properties and often low calories, may comprise a low-calorie meat substitute (made from, for example soy or vegetables or mushrooms), any of a variety of vegetables or fruits, whole grains such as brown rice, a whole wheat and/or low-fat bread, or a processed food or food product with similar taste, aroma and texture to any of these or similar foods. As would be readily appreciated by the skilled artisan upon reading the present disclosure, the present invention is not limited to the listed foods, which are provided only for illustrative purposes. Any food that provides a similar taste, aroma, and texture quality to a low calorie/low caloric density food is contemplated for use herein. As noted above, the present invention provides for foods with any degree of intermediate organoleptic properties, from high to low. Thus, a first food section has high organoleptic properties and often high calories, such as a well marbled piece of meat. A second food section has much lower calories (has a lower caloric density) and has a lower organoleptic property than the first section (e.g., may be less pleasing from a taste or aroma or texture standpoint; see note below regarding behavior modification in this regard). Yet additional sections have sequentially yet fewer calories and yet less appreciated taste, aroma, and texture quality (lower caloric density and lower organoleptic property). In some embodiments, a final food section is optionally included where the final section may have high caloric and organoleptic properties to provide a sense of gustatory satisfaction and a feeling of "being full" or satiety. This final food section is consumed last such that the consumer ends with this sense of gustatory satisfaction and a feeling of "being full" or satiety.

Thus, a graduated food portion means a food portion that is made up of a sequential series of edible products (food sections) that commences with a higher caloric, higher organoleptic property edible product, and substantially progressively decreases with each sequential edible product that makes up the food portion, with the exception that the final edible product in the series may be like the first, highly caloric and have high organoleptic properties. The food portion should have at least two sequential edible products, and preferably at least three.

The food portions of the present invention may comprise food sections comprised of foods from any one or more of the major food groups. Thus, a food portion/section may comprise meat, poultry or fish, vegetable or fruit, bread, fat, sugar, dairy products (e.g., milk, yogurt, cheese), eggs, etc. FIGURE 1 shows a "graduated" "meat" patty" 100 in accordance with the invention. The first edible section 101 is real meat, such as beef or pork. The second section 102 is a combination of meat and a low calorie product such as a soy-based meat substitute, in a first ratio of meatsoy. The third section 103 is also a combination, but has a lower ratio of meat to soy than section 102. The fourth section 104 is a further lower ratio of meat to soy than section 103. The fifth section 105 has only soy, for example. And, in this example, the last section 106, is again real meat. Clearly, more or fewer sections can be used. Thus, a graduated food portion may comprise 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, or more sections. Further the graduated food portion may comprise any food or combination of food other than meat and soy (e.g., vegetable, grains, dairy products, eggs, fruits, etc). For example, a graduated food portion may comprise a vegetable "patty", a cheese "patty", a patty that combines both vegetable and cheese, egg and cheese (or low-fat, low-calorie substitutes thereof), a fruit "patty", a bread or grain "patty", and the like.

The subject eats the patty from right to left, as shown in FIGURE 1 , or left to right when the food is rotated 180 degrees. This imposes discipline in eating, but also ensures that the subject first eats foods with high caloric high taste, aroma and texture-properties. That provides some psychological satisfaction. The subject continues to eat towards the left, eating lower caloric and organoleptic property foods and at a set pace designed to slow down the pace of consumption to allow gut reactions to send signals to the brain regarding satiation points.

As shown in FIGURE 4, the invention also provides bite sized or smaller or slightly larger foods 130 that are a combination of high organoleptic, high calorie food 132 and low calorie low organoleptic food 134. The combination product allows consumption of the meal without the need to "follow the arrows". The combination product is designed as a large portion (to provide satiety) but overall low calorie (to allow weight reduction) meal that randomly alternates high organoleptic, high calorie bites with low organoleptic, low calorie bites.

In accordance with the invention, the graduated foods may also comprise food sections that are bite-sized or smaller "chunks" or pieces of food. In this regard, the individual food sections that make up a graduated food portion may be specifically labeled or may be visually distinctive (e.g., food color, texture, size of individual bites or chunks, or shape of the individual bites/chunks) such that the subject consumes those bite-sized or smaller food sections that are of high organoleptic property first, followed by progressively lower and lower organoleptic/calorie foods, and, in certain embodiments, followed by a final high organoleptic property bite-sized piece or pieces. In certain embodiments, the bite-sized pieces may be arranged to randomly combine the high calorie bites with the low calorie bites.

The beverages of the invention are also graduated, as shown in FIGURE 3. The cup 140 contains high calorie, high taste beverage 142 at the bottom to be sipped first by a straw 144, and lower calorie less taste satisfying beverage 146 between, like water or "diet soda", for example. Once the first layer 142 is exhausted, the separating membrane 150 ruptures and the straw draws on the second layer 146. Finally, at the end, the straw accesses the last layer 148 that may be a high calorie high taste factor "finisher" after rupture of 152.

Any beverage is contemplated for use in the graduated beverages of the present invention. Illustrative beverages include, but are not limited to, fruit or vegetable juices, milk, soy milk, regular and diet soda, water, flavored or unflavored carbonated water, and alcoholic beverages such as beer (lite or regular) or wine. The beverages may be unsweetened or sweetened with sugar or artificial sweetener depending on where in the graduated beverage the liquid might be placed.

The graduated food portions of the present invention are prepared using standard principles, techniques, and practices of food preparation known in the art. See for example any of a variety of culinary or food science text books such as Cooking Essentials for the New Professional Chef Mary Deirdre Donovan (Editor), The Food and Beverage Institute New York, NY: John Wiley & Sons, 1996, 816 p; Dictionary of Food Ingredients, Fourth Edition Robert S. lgoe and Y.H. Hui Gaithersburg, MD: Aspen Publishers, 2001. 234 p; Food Chemistry by Owen Fennema, 1996 Marcel Dekker, Inc. NY, NY; Food Science (Food Science Texts Series) by Norman N. Potter and Joseph H. Hotchkiss, 1995 Aspen Publishers, Inc., Gaithersburg, MD; Food Analysis, Ed. S. Suzanne Nielsen, Springer; 3rd edition (July 1 , 2003); Introduction to Food Engineering, Third Edition (Food Science and Technology International Series) (Food Science and Technology International), by R. Paul Singh, Dennis R. Heldman, Academic Press, 3rd edition (July 1 , 2001),

The graduated food portion (or portions) of the present invention may be packaged in a tray, carton, tin, or any other appropriate package known to the skilled artisan, that includes, for example, an appetizer, a main course, and dessert to provide a meal meeting caloric intake requirements for a particular meal or snack. Thus, the present invention provides packaged graduated food products that provide for appropriate caloric intake for breakfast, lunch, dinner or snack for either weight loss or weight maintenance. Graduated beverages are also provided. The graduated beverages may be provided as a snack or may be provided as a meal replacement. As such the calories of the beverages varies similarly to the graduate food portions or packages thereof described herein.

The packaged graduated food portions may be packaged using any of a variety of known food packages, such as those described in US patents 6,974,256, D511,682, or 6,918,532.

Thus, the invention provides for packaged, pre-prepared versions of the graduated foods, to facilitate a full daily intake of calories in the form of breakfast, lunch and supper, along with snacks, and that has a total calorie count designed for weight loss or weight maintenance. The daily packages can be tailored to gradually become smaller and of more densely caloric in nature as the subject's physiological satiation mechanism is altered so that a less voluminous meal provides gustatory satisfaction and a feeling of being sated. Additionally, as the subject's behavior is modified, the subject will reach a feeling of gustatory satisfaction after consuming foods with lower organoleptic properties and that are of lower caloric density. In this regard, eating high caloric density foods can be an addiction and in comparison, foods with lower caloric density are "less satisfying". However, as the subject incorporates more lower caloric density/organoleptic property foods into the diet, these foods become more satisfying to the subject. Thus, in certain embodiments, the daily packages can be tailored to gradually contain more food portions that contain fewer food sections having high organoleptic property/high caloric density. In this manner, as the subject's physiological satiation mechanism is altered such that the subject is sated with lower calorie foods, the daily packages can be modified accordingly. How the daily packages are modified will depend on feedback from individual subjects as to their preference.

According to the invention, a daily food tray or trays can be arranged for each meal and for snacks. For example, as shown in FIGURE 2, a supper tray 110 with wells to contain food shown in broken lines, and with food sealed under foil or other wrapping, contains an appetizer 112, a main course 113, a side dish 114 and a dessert 115. The order of consumption of each dish relative to the other is marked (e.g. appetizer first as indicated by the number 1 , main and side dish next as indicated by the numbers 2 and 3, and dessert last as indicated by the number 4) on the cover of the respective dish and the order of consumption of each dish itself is also marked by the arrows shown (e.g. left to right). This not only imposes order and discipline in eating and eating speed but allows for the gut-induced satiation mechanism to come into play and cause a feeling of "fullness and satisfaction" at meal's end. The feeling of satiety is a vital factor in encouraging compliance with the protocol. A series or package of breakfast, lunch, and dinner trays may be provided as a daily food program to control caloric intake and cause gradual weight loss, while leaving the subject gustatorially satisfied. As the subject becomes more accustomed to a reduced rate of eating, the satiation mechanism catches up with food intake, reducing or eliminating the gap that causes overeating due to lack of timely feelings of satiation. When this occurs, the actual portion sizes may be gradually reduced, and the food may become more caloric and organoleptically satisfying, as long as the total calorie intake continues to be controlled to a weight-loss regimen.

Once a normal weight is achieved, the daily food calorie count can be adjusted for weight maintenance. If the subject has had significant eating behavior modification through use of the inventive products and eating system, return to another diet is possible albeit that the subject should exercise care not to fall prey again to the temptations of bad eating habits and lifestyle.

Most health professionals recommend slow weight loss as the safest and most effective approach. Gradual weight loss promotes long-term loss of body fat, not just water weight that can be quickly regained. Thus, the present graduated food products provide appropriate daily caloric and nutritional intake for about one-half to one pound per week weight loss. To lose one pound, a person must burn 3,500 calories more than are consumed (e.g., 500 calories per day over the course of a week). For example, reducing calories by 300 per day and increasing daily activity to burn off an additional 200 calories should result in a weight loss of one pound per week.

The graduated food portions and prepared packages of food portions may be provided in packages that vary in number of calories such that the subject may combine different packages to come up with the appropriate number of calories to be consumed per day for weight loss (or weight maintenance). Thus, for example, the packages of graduated food portions may come in 100, 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, or 1000, or higher calorie packages that may be combined for the subject to meet the total desired number of calories for one day. As would be well understood by the skilled nutritionist/clinician, how many calories a person needs depends on various factors, including height, total body weight, ratio of fat to muscle, age, gender, genes and physical exercise (and other factors including illness, pregnancy, etc.). However, usually, a person's calorie needs can be reasonably accurately assessed by focusing on two calorie components. Basal Metabolic Rate (BMR) and physical exercise. Calorie needs can be calculated using a variety of equations, such as the Schofield equation or the Harris-Benedict equation shown below.

The Harris-Benedict Equation for calculating calorie needs. Men: BMR = 66 + (13.7 x W) + (5 x H) - (6.8 x Age) = Daily calories required

Women: BMR = 665 + (9.6 x W) + (1.8 x H) - (4.7 x Age) = Daily calories needs Where: W = weight in Kgs ; H = Height in cms ( 1 foot = 12 inches, 1 inch = 2.54 cms); Age = Years

This equation is based on averages within the population.

Therefore, it does not account for lean body weight. Individuals who are very muscular or obese may not obtain an accurate BMR calculation. Muscular individuals may need more calories while very overweight individuals may need fewer calories.

In addition to the above calculation, requirements that include any physical activities must also be calculated. BMR is generally multiplied by an activity factor as follows: Sedentary - none or very little exercise = BMR X 1.2; Light activity for average of 2 days/week = BMR X 1.375; Moderate activity level exercising 4 days/week = BMR X 1.5; High activity levels exercise & sports more than 6 days/week = BMR X 1.7; Higher activity levels = up to 2 x BMR.

The present invention provides a diet program where the daily intake is tailored such that the packages become smaller and of more dense caloric nature day by day while still maintaining the appropriate number of daily calories needed for weight loss or weight maintenance as desired.

The invention also provides for an accompanying complete diet program and software program that combines weight management, exercise, and support tailored to the individual's lifestyle. The diet program and software program provides advice on appropriate daily calorie levels, combinations of packages of food portions to meet the recommended daily calorie levels for weight loss or maintenance, and general nutritional and physical fitness guidance. The software, desirably also accessible to users via the Internet, carries out a series of functions designed to record performance, provide automated advice, such as daily calorie and nutrition needs, which graduated food portion packages are ideal for the subject's needs, and feedback and advice to reinforce behavior modification.

The software of the invention provides a means for encouraging the subject, building confidence, and reinforcement through recording of data, providing advice, and links to other useful resources. The website is also useful for marketing and selling the products.

Thus, the present invention contemplates methods for (a) manufacturing one or more of the graduated food portions, pakages of graduated food portions (b) providing assessment services for determining appropriate daily caloric needs, physical activity, and appropriate graduated food portions and packages of food portions for a subject; (c) advice/feedback on behavior modification (d) marketing to healthcare providers the benefits of using the graduated food portions, packages thereof and assessment services of the present invention to aid in weight loss and weight maintenance for appropriate subjects.

Another aspect of the invention relates to a method for conducting a business, which includes: (a) manufacturing one or more of the graduated food portions or packages thereof, (b) providing assessment services for determining appropriate daily caloric needs, physical activity, and appropriate graduated food portions and packages of food portions for a subject; (c) providing advice/feedback on behavior modification and (d) marketing to healthcare providers the benefits of using the graduated food portions, packages thereof, assessment services and advice/feedback on behavior modification of the present invention to aid in weight loss and weight maintenance for appropriate subjects.

Another aspect of the invention relates to a method for conducting a business, comprising: (a) providing a distribution network for selling the graduated food portions and packages thereof, assessment services and advice/feedback on behavior modification (b) providing instruction material directly to a subject or to nutritionists, clinicians, or other skilled artisans for using the graduated food portions and packages thereof to improve weight loss and/or weight maintenance for patients.

Yet another aspect of the invention relates to a method for conducting a business, comprising: (a) identifying daily caloric needs for a subject, etc. (b) determining the appropriate graduated food portions and/or packages thereof for achieving desired weight loss/weight maintenance in the subject; (c) providing assessment services and advice/feedback on behavior modification for the subject (d) providing a distribution network for selling graduated food portions and packages thereof and access to the diet program and assessment services.

For instance, the subject business method can include an additional step of providing a sales group for marketing the graduated food portions, packages thereof, assessment services and advice/feedback on behavior modification to healthcare providers.

The business methods of the present application relate to the commercial and other uses, of the graduated food portions, packages of graduated food portions, diet program, assessment services and advice/feedback on behavior modification of the present invention. In one aspect, the business method includes the marketing, sale, or licensing of the present invention in the context of providing consumers, i.e., patients, medical practitioners, medical service providers, and nutriceutical distributors and manufacturers, with all aspects of the invention described herein.

In a specific embodiment, assessment services and advice/feedback on behavior modification may be implemented through the computer systems of the present invention. For example, a user (e.g. a subject desiring to lose weight or maintain current weight, a health practitioner such as a physician or a nutritionist) may access the computer systems of the present invention via a computer terminal and through the Internet or other means. The connection between the user and the computer system is preferably secure. In practice, the user may input, for example, information relating to current weight, desired weight goal, age, gender, activity level, current eating patterns, current health status, etc. The computer system may then, through the use of the resident computer programs, provide a recommendation that fits with the input information by matching the caloric needs/health/diet/nutrition parameters with a database of appropriate graduated food portion items or packages thereof, appropriate behavior modification feedback and advice, etc.

The present invention thus also provides a computer system. A computer system in accordance with the present invention may be, for example, an enhanced IBM AS/400 mid-range computer system. However, those skilled in the art will appreciate that the methods and apparatus of the present invention apply equally to any computer system, regardless of whether the computer system is a complicated multi-user computing apparatus or a single user device such as a personal computer or workstation. Computer systems suitably comprise a processor, main memory, a memory controller, an auxiliary storage interface, and a terminal interface, all of which are interconnected via a system bus. Note that various modifications, additions, or deletions may be made to the computer system within the scope of the present invention such as the addition of cache memory or other peripheral devices. The processor performs computation and control functions of the computer system, and comprises a suitable central processing unit (CPU). The processor may comprise a single integrated circuit, such as a microprocessor, or may comprise any suitable number of integrated circuit devices and/or circuit boards working in cooperation to accomplish the functions of a processor. In a preferred embodiment, the auxiliary storage interface allows the computer system to store and retrieve information from auxiliary storage devices, such as magnetic disk (e.g., hard disks or floppy diskettes) or optical storage devices (e.g., CD-ROM). One suitable storage device is a direct access storage device (DASD). A DASD may be a floppy disk drive that may read programs and data from a floppy disk. It is important to note that while the present invention has been (and will continue to be) described in the context of a fully functional computer system, those skilled in the art will appreciate that the mechanisms of the present invention are capable of being distributed as a program product in a variety of forms, and that the present invention applies equally regardless of the particular type of signal bearing media to actually carry out the distribution. Examples of signal bearing media include: recordable type media such as floppy disks and CD ROMS, and transmission type media such as digital and analog communication links, including wireless communication links. The computer systems of the present invention may also comprise a memory controller, through use of a separate processor, which is responsible for moving requested information from the main memory and/or through the auxiliary storage interface to the main processor. While for the purposes of explanation, the memory controller is described as a separate entity, those skilled in the art understand that, in practice, portions of the function provided by the memory controller may actually reside in the circuitry associated with the main processor, main memory, and/or the auxiliary storage interface.

Furthermore, the computer systems of the present invention may comprise a terminal interface that allows system administrators and computer programmers to communicate with the computer system, normally through programmable workstations. It should be understood that the present invention applies equally to computer systems having multiple processors and multiple system buses. Similarly, although the system bus of the preferred embodiment is a typical hardwired, multidrop bus, any connection means that supports bidirectional communication in a computer-related environment could be used.

The main memory of the computer systems of the present invention suitably contains one or more computer programs relating to the graduated food portions of the present invention and an operating system. Computer program is used in its broadest sense, and includes any and all forms of computer programs, including source code, intermediate code, machine code, and any other representation of a computer program. The term "memory" as used herein refers to any storage location in the virtual memory space of the system. It should be understood that portions of the computer program and operating system may be loaded into an instruction cache for the main processor to execute, while other files may well be stored on magnetic or optical disk storage devices. In addition, it is to be understood that the main memory may comprise disparate memory locations.

All of the above U.S. patents, U.S. patent application publications,

U.S. patent applications, foreign patents, foreign patent applications and non- patent publications referred to in this specification and/or listed in the Application Data Sheet, are incorporated herein by reference, in their entirety.

From the foregoing it will be appreciated that, although specific embodiments of the invention have been described herein for purposes of illustration, various modifications may be made without deviating from the spirit and scope of the invention. Accordingly, the invention is not limited except as by the appended claims.

Claims

1. A graduated food portion comprising, a plurality of food sections, wherein said plurality of food sections comprises: a. a first food section wherein said first food section has a high caloric density and a high organoleptic property; b. a second food section wherein said second food section has a lower caloric density and a lower organoleptic property than said first food section; and optionally c. a final food section wherein said final food section has a high caloric density and a high organoleptic property.

2. The graduated food portion of claim 1 wherein the plurality of food sections are provided in a single patty.

3. The graduated food portion of claim 2 wherein the patty comprises a meat selected from the group consisting of beef, pork, lamb and chicken.

4. The graduated food portion of claim 2 further comprising a low calorie soy-based meat substitute.

5. The graduated food portion of claim 1 wherein the plurality of food sections are provided as bite sized chunks.

6. The graduated food portion of claim 1 wherein the plurality of food sections are provided as a loaf.

7. The graduated food portion of claim 6 wherein the food sections are arranged in the loaf in random bites of varying caloric content and organoleptic quality.

8. The graduated food portion of claim 1 wherein the graduated food is a beverage.

9. The graduated food portion of claim 8 wherein the plurality of food sections are separated by a membrane.

10. The graduated food portion of claim 1 wherein the food portion is provided in a divided tray wherein said tray includes an appetizer food portion, a main course food portion and a dessert food portion.

11. The graduated food portion of claim 10 wherein the food portion comprises a meal meeting caloric intake requirements for breakfast, lunch or dinner.

12. The graduated food portion of claim 1 wherein said food portion is savory.

13. The graduated food portion of claim 1 wherein said food portion is sweet.

14. The graduated food portion of claim 1 wherein said plurality of food sections are arranged in a sequential series so as to indicate a preset eating order for said food sections.

15. The graduated food portion of claim 14 wherein the preset eating order comprises consuming the first section first, the second section second and the final section last.

16. The graduated food portion of claim 1 further comprising one or more additional food sections wherein each additional section comprises sequentially fewer calories and lower organoleptic property than the first and second sections and wherein the food sections are arranged such that the first, second, and additional food sections are consumed prior to the final section.

17. The graduated food portion of claim 16 wherein the one or more additional sections comprise one additional section.

18. The graduated food portion of claim 16 wherein the one or more additional sections comprises between two and five additional sections.

19. The graduated food portion of claim 16 wherein the one or more additional sections comprises three, four, five, six, seven, eight, nine, or ten additional section.

20. A prepared package of graduated food portions wherein said package provides graduated food portions to satisfy a full daily intake of breakfast, lunch, snack, and dinner, and wherein said full daily intake has a total calorie count designed for weight loss.

21. The prepared package of claim 20 wherein the graduated food portions are provided in wells and wherein the package indicates the order of consumption of each food portion relative one to the other and the order of consumption of each portion itself.

22. A diet program comprising a plurality of prepared packages according to claim 20.

23. The diet program of claim 22 wherein the total calorie count is designed for weight loss.

24. The diet program of claim 22 wherein the total calorie count is designed for weight maintenance

25. The diet program of claim 22 wherein the daily intake is tailored such that the packages become smaller and of a more dense caloric nature day by day.