Campbell Soup Company

Chor San Khoo

R David MacNair

Paula J Ziegler

William E Bangs

Sandy S Ko

Denise A Giordano

Suzanne Oparil

Harro Stoever

Xavier Pi-Sunyer

Joseph D Dibenedetto

Scott R Noar

Larry Resnick

Allen Chait

John J Randazzi, Jr

Jill Metz

David McCarron

Judith S Stern

Judy M Glover

Penny Kris-Etherton

R Brian Haynes

Joyce L Friedberg

Dan Hatton

The invention is a compliance support package for improving the compliance of a patient with a dietary health management system, which provides a predetermined daily calorie content and level of nutritional enhancement. The dietary health management system includes prepackaged meals consisting of meal components. The package includes portion identification aids, wherein portion sizes of meal components are identified; food exchange lists, wherein the meal components are identified by the calorie content and level of nutritional enhancement per the portion sizes; food record sheets for recording daily consumption of meal components and the calorie content and nutritional enhancement corresponding to the portion sizes consumed; and a 'survival' kit. The survival kit includes information and food products which enable the patient to stay within guidelines of the dietary health management system when traveling or when meal components of the system are otherwise unavailable.

Compliance support package for increasing health management system

Dietary food enhancement agent

The invention is a prepackaged therapeutic meal for administration to a patient having at least one diet-responsive condition. The meal includes a plurality of separate meal components. At least one of the meal components contains a predetermined level of nutritional enhancement. The nutritionally enhanced meal component may be selected from the group consisting of meats, baked goods, sauces, starch sources, cereals, soups, desserts, and fruit juice beverages. In particular, the component supplies dietary fiber in the range of up to about 10 grams; vitamins and minerals at a range of at least about 5 to 35% USRDA; sodium in an amount less than about 2400 mg; potassium in an amount less than about 3500 mg; protein, such that up to about 30% of caloric intake is derived from protein; and fat, such that up to about 20% of caloric intake derived from fat. Consumption of a daily diet including at least three of the meals supplies the patient with a desired total daily caloric content, improved quality of life, and sufficient nutritional enhancement to facilitate management of the diet-responsive condition.

Prepackaged therapeutic meal for treatment of diet-responsive conditions

A dietary health management system for administration to a patient having at least one diet-responsive condition such as hypertension, hyperlipidemia, cancer, diabetes, and combinations thereof. In particular, the system comprises a plurality of prepackaged meals which may provide dietary fiber in the range of about 20 to 30 grams; vitamins and minerals at about 100% USRDA; less than about 2400 mg of sodium; at least about 3500 mg of potassium; less than about 96 grams of simple sugars; protein, such about 15 to 20% of caloric intake is derived from protein; and fat, such that about 20 to 30% of caloric intake is derived from fat. Comsumption of a daily diet comprising a plurality of the individual meals supplies the patient with the desired total daily calorie intake, improved quality of life, and sufficient nutritional enhancement to facilitate the management of the diet-responsive condition.

Therapeutic system for dietary health management

The invention is a method for determining the effectiveness of a diet program for administration to a patient having at least one diet-responsive condition. The method includes the steps of selecting a plurality of patients, each having at least one diet-responsive condition; identifying at least one quantifiable indicator of each of the diet-responsive conditions and measuring the at least one indicator for each of the patient during a four week baseline period; and monitoring each of the patients during the baseline period to determine a baseline quality of life. The plurality of patient are divided randomly between a first group and a second group. The diet program is administered to each of the patients in the first group during a ten week intervention period and each of the patient in the second group is maintained on a control diet with known beneficial effects on the at least one diet-responsive condition during the intervention period. The at least one indicator of each of the conditions is monitored for each of the patient after the intervention period.

Method for determining diet program effectiveness

Growing community of inventors

Mt. Laurel, NJ, United States of America

Chor San Khoo