Note: Descriptions are shown in the official language in which they were submitted.
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Customised Nutritional Food and Beverage Dispensing System
Technical Field
This invention relates to an automated food and beverage delivery system. More
particularly
it relates to an automated food and beverage delivery system which provides
customised
servings based on customer choice and stored customer profile, health and
nutritional data.
Background Art
Vending machines which sell pre-packaged foods and beverages are known in the
art.
Vending machines are also known which dispense beverages such as coffee, hot
chocolate or
soft drinks where the customer selects the combinations and the machine
dispenses each of
the components from storage containers in measured amounts into a single
receptacle which
the customer removes from the machine.
In US 5,404,796 there is described a vending machine which produces French
fried potatoes
from a dehydrated powder. The powder is rehydrated and the French fries formed
in a die
within the machine. The fries are then cooked in hot oil and dispensed freshly
fried to the
customer. The only capacity the device has for customisation is the choice of
whether or not
to dispense salt and/or a sauce.
Computer programs are known where the customer inputs a serving choice and the
computer
prepares a sample menu. This sample menu is based on possible combinations
from
ingredients available to the user. Japanese patent specifications JP 200305064
and JP
2003141337 are exemplary of such systems. It is then up to the customer to
prepare a meal
based on the menu prepared by the computer.
Described in WO 03/056493 is a nutrition dispenser for dispensing doses of
nutrition and
medicine which are customised to the needs of the customer. The customer
inputs a request
and the dose to be dispensed is formulated from the nutrients and medicines
stored in the
dispenser using rules based logic to compare the customer's health and
nutritional needs with
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standard nutritional and medicine tables. The choices of the customer are
limited by the rules
governing the dispensing of ingredients by the dispenser.
It is an object of this invention to go some way to overcoming these
disadvantages or at least
to offer the public a useful choice.
Summary of the Invention
The invention broadly consists in a system for dispensing a customised
nutritional serving
which comprises:
an ingredient storage module;
an ingredient processing module;
a serving dispenser;
a customer interface; and
a controller operatively linked to the customer interface and programmed to
control the operation of the storage module, the processing module and the
dispenser;
the controller having stored in its memory an inventory of ingredients in the
storage module, their compositions and their properties, and customer profile
data;
the controller being prograrmned to operate in the following manner:
when a customer selects a customised serving through the customer
interface, the controller:
a) looks up the information stored in its memory, formulates a
serving which best matches the customised serving selected by
the customer within predetermined constraints set by its
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programming and presents a selected serving to the customer
for confirmation or modification;
b) if the customer modifies the selection, repeats step a) on the
modified selection, and presents the resulting selected serving
to the customer for confirmation or modification; and
c) when the customer has confirmed a serving issues instructions
to the ingredient storage and processing modules and the
serving dispenser to prepare and dispense the serving.
In one embodiment the ingredient processing module and the serving dispenser
are
integral with one another.
In one embodiment the serving dispenser is at least partly operated by a
customer or
by an operator.
In one embodiment the predetermined constraints in the programming of the
controller
include but are not limited to one or more of the following:
limitations or physical properties of ingredients,
compatibility of ingredients with one another,
limitations on certain ingredients by health status,
requirements of certain ingredients by health status,
availability of ingredients in the inventory, and
cost.
In one embodiment the controller is programmed so that as soon as a repeat
customer
has been identified through the customer interface, the customer is presented
with a selected
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serving based on a previous selection of that customer, if the customer
confirms the selection
the controller skips directly to step c), if the customer selects a different
serving the controller
begins at step a).
In one embodiment in carrying out steps a) and b) the controller:
uses the customer profile data to generate nutritional requirements and
targets
for the customer and consults the inventory of ingredients to generate limits
on
the inclusion levels of each ingredient, and
selects ingredients to forinulate a serving optimised to meet nutritional
requirements within the constraints of available ingredients.
In another embodiment the controller selects ingredients to formulate a
serving optimised to
meet nutritional requirements within the constraints of other requirements.
In a further embodiment the other requirements include requirements that
certain ingredients
are not included together at incompatible levels and that the serving
comprises sufficient but
not excessive liquid ingredients in a way that departs as little as possible
from nutritional
targets, that matches as closely as possible the customer's preferred flavour
choices, and that
is as inexpensive as possible.
In an alternative, in the steps a) and b) the selected serving presented to
the customer is
determined through the use of a boolean-tree algorithm.
In one embodiment the ingredient storage module comprises a plurality of
storage
compartments.
In one embodiment some of the compartments contain powdered ingredients such
as dairy
powders or flour or other grain based food product.
In another embodiment some of the compartments contain stabilisers,
hydrocolloids or
emulsif ers.
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In another embodiment some of the compartments contain condiments such as
spices, herbs
or salt.
In another embodiment some of the compartments contain nutrients such as
vitamins,
minerals or bioactives.
In another embodiment some of the compartments contain flavourings or flavour
modifiers.
In another embodiment some of the compartments contain texturing ingredients.
In another embodiment some of the compartments contain liquids such as water,
juice, milk
or other potable liquids.
In another embodiment some of the compartments contain gels or emulsions.
In another embodiment some of the compartments contain dried fruit or
vegetables, or fruit or
vegetable extracts.
In another embodiment some of the compartments are chilled or frozen.
In another embodiment some of the compartments are heated.
In another embodiment the ingredients storage module contains a dosing means
for dosing
predetermined amounts of ingredients stored in compartments into a serving.
In a.nother embodiment there is provided ingredient advancing means for moving
ingredients
from the ingredients storage module to the ingredient processing module.
The ingredient advancing means is one or more of mechanical, gravity, vacuum,
air pressure,
and liquid pressure.
In one embodiment the ingredient processing module contains one or more of a
mixer, a
heater, a cooler or a freezer.
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In one embodiment the heater is a convection heater, microwave heater,
pasteuriser,
irradiator, ohmic heater or high frequency sound.
In one embodiment the serving dispenser is a nozzle.
In another embodiment, the serving dispenser is an extruder. The extruder may
optionally be
heated.
In another embodiment there is provided a means for dispensing containers or
other
receptacles to be in registry with the dispensing nozzle to receive servings
from the serving
dispenser.
In one embodiment the controller is operatively linked to one or more servers
each having
stored on its memory at least some of the inventory of ingredients in the
storage module and
possible servings available therefrom, nutritional and health data relating to
ingredients in the
storage module and possible servings therefrom, and at least some of the
customer profile
data.
In one embodiment the controller and/or server is operatively linked to an
external database.
In another embodiment the external database contains information on health and
nutrition.
In another embodiment the external database contains health information of a
customer.
In another embodiment the external database is a health insurance database.
In one alternative the customer profile data includes health status, records
of recent purchases
and preferences.
In one alternative the customer interface is a touch panel or keyboard
integral with the
dispensing system.
In another alternative the customer interface is a cell phone operable from a
location remote
from the dispensing system.
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In another alternative the customer interface is a customer computer
operatively linked
through to the internet to the system.
In a further alternative the customer interface is a card reader which reads
information
digitally or magnetically stored on a card presented by a customer.
In one alternative the controller is operatively linked to a billing function.
In one alternative the billing function is operatively linked to an electronic
crediting/debiting
system.
In another embodiment the billing function is actuable by the insertion of
coins, banknotes,
prepaid electronic cards or the like.
In another embodiment the invention is a network of systems as defined above
operatively
linked to one or more servers.
In another embodiment the invention consists in an apparatus for dispensing
customised
nutritional servings, which apparatus comprises the combination of components
of the system
and/or network herein above described.
"Serving" as used in this specification includes not only a ready to consume
serving of a
beverage or a food, but also concentrates, sauces, toppings, condiments, or
premixes which a
consumer can take away to add to or use to prepare other servings.
This invention may also be said broadly to consist in the parts, elements and
features referred
to or indicated in the specification of the application, individually or
collectively, and any or
all combinations of any two or more said parts, elements or features, and
where specific
integers are mentioned herein which have known equivalents in the art to which
this invention
relates, such known equivalents are deemed to be incorporated herein as if
individually set
forth.
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The invention consists in the foregoing and also envisages constructions of
which the
following gives examples only.
Brief Description of the Drawings
The invention may be more fully understood by having reference to the
accompanying
drawings, wherein:
Figure 1 is a block diagram showing the components of an embodiment of the
invention.
Figure 2 is a block diagram of an ingredient storage module and an ingredient
processing
module of one embodiment of the invention.
Figure 3 is a block diagram of an embodiment of a serving dispenser for
dispensing a
beverage serving.
Figure 4 is a block diagram illustrating the operation of one embodiment of a
system
according to the invention.
Figure 5 is a block diagram of a health profile algorithm.
Figure 6 is a block diagram of a process loop for determining body mass index.
Figure 7 is a block diagram of a loop for processing information of relevance
to diabetes.
Figure 8 is a block diagram of a loop for processing information concerning
iron in the diet.
Figure 9 is a block diagrain of a loop for processing information of relevance
to heart health.
Figure 10 is a block diagram of a loop for processing information concerning
folate.
Figure 11 is a block diagram of a loop for processing customer requests for
personal
preferences.
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Figure 12 is a block diagram for processing servings according to customer
preferences.
Figure 13 is a block diagram of an interrogation for processing information to
provide a
customer with a drink accommodating both health profile and preferences.
Figure 14 is a block diagram of an interrogation for ensuring that the
ingredients selected and
chosen are incorporated into the beverage to be served.
Figure 15 is a block diagram of an interrogation for determining the drink to
be served based
on consumer history.
Detailed Description of the Invention
The system according to the invention has both hardware components and
software
components. In the embodiment of Figure 1 dispenser 10 is separate with from
the server 30.
Dispenser 10 and server 30 are in electronic communication with each other.
Although a
server 30 may be integral with a dispenser 10, a single server 30 is usually
linked with a
network of dispensers 10.
The ingredients module 12 of the system will normally include a number of
compartments
containing bulk ingredients such as dairy powders or flour and other
compartments containing
ingredients designed to be dispensed in minute quantities such as condiments,
nutrients,
flavour modifiers and texturing ingredients. Typical dairy powders include
whole milk
powder, skim milk powder, milk protein concentrate and whey protein
concentrate. The flour
ingredients include grain and other vegetable flour. The flavour modifying
ingredients
include condiments such as spices, herbs or salt or other flavour modifying
ingredient known
to those skilled in the art. Artificial flavours or nature - identical
flavours may also be
included.
Some conipartments may contain pre-prepared ingredient mixes to permit faster
preparation
times.
In an alternative embodiment the ingredient compartments may contain fresh,
frozen or
processed fruit, such as fruit pulp, for dispensing into beverages or other
servings. In a
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system with such an embodiment the ingredients module may be equipped with the
appropriate refrigeration.
The nutrients or other health promoting components to be included in storage
compartments
within the ingredients module are essential fats and fatty acids, vitamins,
minerals and
bioactives. Bioactives including freeze dried probiotics, bioactive
hydrolysate powders and
the like are also stored in the compartments.
Other components to be stored include but are not limited to: agar, alginates,
arabic,
carrageenan, carboxy methyl Cellulose (CMC), gelatine, konj ac flour, locust
bean gum
(LBG), methyl cellulose and hydroxypropyl methyl cellulose (MC/HPMC),
microcrystalline
cellulose (MCC), pectin, xanthan, acacia gum, bacterial gums, tamarind,
ghatti, karaya,
glactomannon, gellan polysaccharides, inulin, amylase, amylopectin,
exopolysaccharides,
maltodextrin, gelatine, fibre, protein, transglutaminase or liydrolysate
products, amino acids,
antioxidants, sugars, ginseng, guarana or caffeine.
Some of the other components also have nutritional and other benefits. For
example, inulin
has benefits for diabetes and konjac flour reduces dysphagia among the
elderly.
Bacerial cultures, particularly lactic acid bacterial cultures, may be
included in a storage
compartment for use in fermented drinks or yoghurt.
Compartments of the ingredients module 12 also contain processing liquids such
as water,
milk or other potable liquid.
Storage compartments also contain gels such as yoghurt or emulsions such as
ice creasns or
the like.
Chilling or refrigerating means are provided for some storage compartments
where the
ingredients require such conditions.
Similarly where ingredients need to be kept at temperatures above ambient,
heating means
can be included.
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The ingredient processing module 14 includes dosing mechanisms associated with
the storage
compartments. These are joined by conduits into the ingredient processing
module. Means to
advance ingredients along the conduits typically include gravity, fluid
advancing means such
as augers, air or liquid pressure, or vacuum pressure at the ingredient
processing end of the
conduits.
The ingredient processing module 14 includes mixing means in containers
disposed to receive
ingredients from the ingredients storage module 12. The mixing means include
mixers
commonly employed in the food industry for mixing dough ingredients or other
mixers
known in the art.
A forming mechanism is optionally provided for some functions of the system.
The mixed
ingredients are then passed to a forming mechanism for forming the combined
ingredients
into a predetermined shape such as a nutritional bar. This is forwarded to a
heating means
such as a convection oven/microwave oven, high pressure, ohmic heating or
ultra high
frequency sound.
In one embodiment if the food selected is a pizza, the forming mechanism is a
roller. The
pizza base is rolled out with the roller and at an intermediate station the
pizza topping is
sprinkled on the base from dosing mechanisms before it is cooked in a
convention oven.
Other flattening mechanisms may also be used.
Where the product to be dispensed is, for example, a fluid emulsion such as a
yoghurt, it is
dispensed out of a nozzle into a container. In one embodiment the dispensing
module 16 has
a nozzle which is accessible by the customer. The customer positions a
container below the
nozzle and allows the fluid serving to collect in the container.
In another embodiment the container and nozzle may not be accessible to the
customer. The
container may be filled and then sealed with an automatic sealing device
before the sealed
container is dispensed to the customer.
In another embodiment of the system the ingredient processing module and the
serving
dispenser are combined. This would be done, for example, where there are a
limited number
of powdered ingredients which are readily soluble in a liquid stream. The
processing and
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dispensing functions would be dissolving the powder in the liquid and allowing
the customer
to take the beverage away.
Although the operation of the dispenser is fully automated in some
embodiments, in others
the processing or dispensing operations may include actions of a customer or
an operator.
The customer or operator may have to place a receptacle, such as a cup or
pottle, under a
dispenser and push a start button to dispense the serving. The customer or
operator may have
to assist in processing or dispensing ingredients by pushing buttons or levers
as directed on a
screen at the customer interface.
The dispenser may have associated with it a labelling unit. This unit will be
able to print and
attach a label which lists the ingredients and can give any special
instructions required. The
label can also include the nutritional properties provided by the serving.
The controller 18 is, in one embodiment, a microprocessor having a large
number of
functions. It will operate interactively with the storage module 12, with the
ingredient
processing module .14 and with the dispensing module 16 to ensure that the
ingredients
selected, dispensed and processed meet both the customer selection criteria
and the health,
nutritional and customer profile data requirements. It also will maintain a
watch on the level
of inventory and send signals to inventory operators when ingredient
compartments need to
be refilled.
The controller 18 will also interact with a billing module 32 in server 30. In
some instances
the dispenser will be coin, bank note or debit card operated in the manner of
other vending
machines. In other instances the billing will be done through conventional
electronic direct
debiting/crediting of the point of sale transaction.
The controller 18 will be able to access customer profile data 34. This may
include previous
customer menu selections and nutritional requirements of customers. Where the
customer has
a high level of fitness and has nutritional requirements for particular
activities this will be
accounted for in selecting the ingredients. Where a customer has allergies to
certain foods
(for example peanuts, gluten or phenylalanine) or has a condition, such as
diabetes or high
blood pressure, it will preclude the dispensing of ingredients which might
aggravate the
conditions.
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The customer profile data 34 can, in its simplest form, contain basic
information such as
weight, height, age and current health status entered by the customer. Where
the customer
has had a more detailed health assessment or tests for certain conditions this
information may
be entered as well. For high performance sportspeople real time fitness
information may be
fed into the customer database and suitable nutritional beverages or other
servings ordered for
consumption at the end of or even during a workout.
When the customer has had a genotype analysis the resulting data may also be
entered in the
database. Nutrigenomics analyses enable the selection of servings best suited
to the customer
where a genotype analysis is available. Where a customer's purchases are paid
for or
subsidised by health insurance, making a claim at the time of purchase may be
done through a
linkage to the health insurance database.
The customer input will be though some form of customer interface 20. Where
the system is
already storing customer profile data, the customer will only need to enter a
personal
identification number (PIN). Other customer identification mechanisms such as
iris scanning
or electronic fingerprint recognition or recognition of other biometric data
may be used as
alternatives to PIN entry. Another alternative is the use of radio frequency
identification
(RFID) or transponder systems. The interface will include a screen or speaker
so as to enable
interaction between the controller and the customer.
The interface could be a cell phone, a computer with internet access, or it
could be a keyboard
or other input device on the machine itself activated by inserting a card
which can be read
electronically by the device. In one alternative the customer interface may be
voice activated.
A customer may register on the system through the customer interface 20.
Registration would
normally include input of customer profile data. Where the customer has health
information
stored on an electronic card the transfer can be by the reading of that card.
Alternatively,
customers could key in information in response to standardised questions about
preferences,
health status and allergies. In another alternative health data of a customer
stored on a
remote computer may be accessed when authorised by the customer.
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The memory would also have loaded on to it nutritional and health data 38
which can be
compared with the customer's health profile to ensure that adverse ingredients
are excluded.
Alternatively, the controller can be programmed to access and interrogate
databases such as
the one at URL www.mypyramid.gov which provide health and nutritional
recommendations.
The billing module 32 can be as simple as a connection to electronic crediting
and debiting
services offered by banks. Alternatively it can be a module taken from a
conventional
vending machine where coins, banknotes or electronic debit cards activate the
device.
The dispenser 10 is also provided with a fortificant module 22, and a dosing
unit 24 upstream
of ingredient processing module 14. There is an electronic connection 26
between each
dispenser 10 and server 30.
Server 30 has the following functions and memory databanks. The billing
function 32 is
described above. The customer database 34 contains customer profiles. In
addition to
individual profiles it can also generate customer group profiles to be
referred to when
processing orders from customers not previously registered. Server 30 will
also have stored
on it nutritional and health data 38 and formulation algorithms 36 for
selecting ingredients to
meet not oiily customer choice, but nutritional and health requirements.
A system in its simplest configuration would be a stand alone vending machine
with all of the
memory and programming functions within the controller.
Other embodiments consist of combinations of vending machines and a single
server or
multiple servers. Where there is a cluster of vending machines which is
accessed by a regular
set of customers, the customer profile data may be stored in the memories of
each of the
cluster of machines, or a local server to speed access and response times.
In operation a customer will enter their PIN or other identifier and select a
serving. In a
typical embodiment the customer will be presented with a menu starting with
meal and snack
types from which menu choices may be made.
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The formulation of the menu types can either be through a general selection
offered to all
customers or, where the customer profile data restricts the food type, from a
more restricted
menu.
The customer makes his/her selection and the controller 18 will then actuate
the switches
governing the dispensing of ingredients leading to the mixing of the
ingredients and cooking
of the ingredients, where required, and then dispensing them from the machine.
The size of
the portions will be determined by reference to the customer profile data 34.
In one embodiment the customer is present at the dispenser 10 and waits to
collect the serving
when it has been dispensed. In more sophisticated models where the customer
has ordered a
serving from a site remote from the machine (by cell phone or via the
internet) the customer
will enter input data to allow release of the serving from a dispensing
station in the machine
itself. Such a facility would be important where there is a time delay between
the time when
the meal or snack has been ordered and it is dispensed by the machine.
The system and apparatus according to the invention will also optionally
contain a hygiene
management system. Such a system would monitor accidental spillages and the
like. When a
spillage was detected the machine in question would be disabled until the
spillage had been
cleaned by an operator.
Where an ingredient has a limited shelf life, this information is part of the
ingredient control
database data. When the ingredient is placed into a compartment of the
ingredients module
the date is noted and the ingredient dosing mechanism disabled once the "use
by" date has
passed until fresh ingredient is added.
Although not intended to be limiting, typically machines incorporating the
system of the
invention will provide servings of a particular type. Some machines will
dispense drinks such
as "smoothies" or drinking yoghurts. Other machines will dispense nutritional
bars mixed
and formed according to the customer choice. Other machines will serve soft
food such as
mousses, yoghurts or ice creams. Still other machines will provide topping
products such as
cheese melts and pizzas.
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In another embodiment the serving dispensed may be a concentrate, powder,
sauce, topping or
the like which is taken away and used to prepare a beverage or mix with or
sprinkle on other
foods such as salads, meat, vegetables, fish or the like.
Access to machines may be by membership or casually. Customers who are members
will be
able to have their servings customised according to their preferences and
limitations in their
profile data.
Machines incorporating systems according to the invention can be installed in
schools. Such
machines may not have individual customer data but will have profiles of
typical school age
children. They will be programmed to produce smaller servings with nutritional
compensation for potentially deficient diets and other meals. For example,
adolescent girls
would receive extra calcium in their servings. The ingredients stored in such
machines
would be limited to the range to meet the nutritional requirements of the
schools.
In another embodiment a machine incorporating a system according to the
invention would be
programmed to deliver servings suited for consumption by elderly persons. Such
machines
would hold the customer profile data for each of the residents of a rest home.
Meals would
then provide for the nutrition and health requirements of each of the
individual residents. The
meal requests could be made by the residents themselves or by staff on their
behalf. The
installation of such machines could reduce the requirement for providing
kitchens and kitchen
staff in rest homes. The ingredients stored in such machines would also be
limited to meet the
needs of the elderly persons.
The programming of machines may include information about typical tastes of
target groups
as well as preferred textures of food.
Another potential use of vending machines incorporating a system according to
the invention
is in public transport. Buses, trains or airplanes; or airports or stations
could be provided with
such machines to dispense either customised or casual servings to travellers.
Vending machines incorporating the system of the invention can be located in
retail chain
stores, in shopping malls, supermarkets, convenience stores, universities,
gymnasiums,
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workplaces, stadiums, theatres or any other place where potential customers
are likely to be
seeking food or beverages.
In one use a vending machine according to the invention is installed adjacent
to the sales
counter of a convenience food outlet. The customer takes a purchased food
item, such as a
salad, to the vending machine and orders a serving, such as a dressing, which
may either be
dispensed directly onto the salad, or in a packet which the customer opens
before spreading
the dressing onto the salad.
The system according to the invention offers several advantages. In one
embodiment the
customer is offered the convenience of a serving which is not only customised
according to
preference, but also optimised for health and nutrition considerations too.
Where the serving
is prepared from fresh ingredients, these may be stored in conditions where
they are presented
in a serving in a fresher state than if they had been stored in less optimum
conditions by the
customer. The algorithm controlling the storage and dispensing of ingredients
can be
programmed to ensure that freshness is a consideration which is included.
Vending Machine with Nutritional Beverage
A schematic layout of one embodiment of the dispenser illustrated in Figure 1
for dispensing
nutritional beverages is illustrated in Figures 2 and 3.
Within an environment control unit 40 which, where required, can be
hermetically sealed,
there is an ingredient storage container 44 having a radio frequency
identification (RFID)
ingredient recognition chip 42 provided for identifying which ingredients are
stored in the
macliine. An ingredient agitation/stirring unit 46 is provided to assist in
advancing the
powdered ingredients from container 44.
Also illustrated is a stock level sensor 48 to provide inventory information.
Below the storage container 44 there is provided a drive mechanism 50 which
drives the
feeding mechanism 52, such as an auger, which advances the ingredient from the
storage
container 44 into a tube 56. There is a measurer 54 on tube 56 to measure the
amount of
ingredient dispensed.
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A chute 58 is aligned with tube 56 to receive powdered ingredients discharged
from container
44. Chute 58 provided with an agitator 60 to keep powders from sticking.
Each separate ingredient has a separate storage container with the associated
components just
described.
Referring to Figure 3, a powder manifold 65 is provided in communication with
a source of
fortificants 64 and with the sources of ingredients 62. The fortificants 64
maybe provided in a
powdered form from a precise powder measuring device, or alternatively may be
provided in
a pre-manufactured tablet with a precise dosage. The ingredients 62 will have
been
discharged from a chute 58 associated with each ingredient container 44.
A liquid ingredient manifold 66 is also provided. Manifold 66 is in
communication with
liquid sources 68. Below the manifolds 65 and 66 is a cup dispensing mechanism
76 of the
type commonly found with beverage dispensing machines. A cup 78 is
illustrated. The paths
of ingredients and liquids to be dispensed into cup 78 are illustrated by
arrows 80 and 82.
The dispensing and processing functions are completed by the provision of a
mixer drive 70
and mixer head 71 in the form of an impeller. The impeller cleaner 74 provided
with an
appropriate water spray nozzle is included. The impeller motor 70 and head 71
may be
moved in the direction of arrow 72 A to mix the ingredients in a cup 78 or in
the direction of
arrow 72 B to allow for cleaning of the head or impeller 71.
In operation after the consumer has agreed to the selected nutritional
beverage and the
formulation algorithms have determined the quantities of ingredients required,
the drive 50
actuates the feeding mechanism 52 to feed powdered ingredients through tube
56. Where
required the stirring mechanism 46 ensures that the powdered ingredient is not
stuck within
the ingredient stQrage container. The amount of ingredient dispensed can be
determined by a
time operation of the motor 50 and/or by the measuring the amount of
ingredient through
measurer 54. If powdered ingredient gets stuck in chute 58 agitator 60 is able
to release it.
The nature of the ingredient within storage container 44 is identified by the
RFID chip 42.
The level of ingredient remaining is signalled to the controller by the stock
level sensor 48.
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Where the ingredient requires a controlled atmosphere, such as a reduced level
of moisture or
oxygen, then the atmosphere within the environmental control unit 40 can be
adjusted
appropriately.
Ingredients 62 from ingredient storage modules 44, as illustrated in Figure 2,
together with
fortificants 64 are collected in manifold 65. Liquid ingredients such as
water, carbonated
water or liquid flavourings are all collected in manifold 66. These are then
released, usually
by gravity, down pathways 80 and 82 into a cup 78. The mixer drive 70 and
mixer head 71
are manoeuvred in the direction of arrow 72 A to a position where head 71 is
in cup 78 and
agitates the contents for a predetermined time to achieve an homogeneous
mixture.
Where the ingredients have a high protein content, such as milk protein
concentrate or isolate,
the head 71 is operated at a reduced speed so as to avoid excess frothing.
When the predetermined mixing time is complete the drive motor 70 is raised
out of the cup
76 and pivoted to position the head within the cleaning unit 74 to clean the
unit.
The cup 78 is then available for the customer to remove the beverage.
Operation of Nutrition Beverage Dispenser
The operation sequence from the initial contact of the user through to the end
of a cycle for a
nutritional beverage dispensing machine of the type illustrated in Figures 2
and 3, is
illustrated in Figure 4 by reference to table 1 below. The numbers in the
circles in Figure 4
are not reference numbers but numbers of the step in the left column of Table
1.
Step 1 is required for a user who has not previously used the system and is
not a registered
member. That user may enter health information at the machine, via the
internet, by mobile
phone or at a membership station, which may be a user interface not integral
with the
dispensing machine.
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At step 2 the system provides an identifier. This may be a personal
identification number
(PIN), information loaded onto a smartcard or information loaded onto an RFID
chip in a cup
to be dispensed with the beverage.
In step 3 the user's health information data is stored in the memory of the
controller on the
machine, on the network server or on an ID carrier, smartcard or RFID to be
retained by the
user.
At step 4 the user logs into the device using the interface panel on the
machine, by text
message, by email or through a website.
Where a user is already a member of the system they will begin at step 25 in
Figure 4. The
first step is for the user to enter their ID. Then at step 5 this is verified
on the interface panel,
on the remote computer or on the mobile phone as the case may be.
At step 5 these user's ID is verified and their profile and preference
information presented on
the interface panel of the vending machine, on a remote computer or on the
mobile phone as
the case might be.
At step 6 the user adds any update of their health status and immediate
preference details.
This can be done through the user interface on the machine, by text mail or
via the website as
the case may be.
At step 7 the program in the computer or the server then runs the algorithm
with the stored
information and the updated choices through a logic system or an optimisation
program.
At step 8 the beverage recommendation is presented to the user. This may be
done on the
interface panel of the machine, by text message, by email or on the website as
the case might
be.
At step 9 the user makes changes based on personal preferences and available
ingredients.
At step 10 the user confirms the modified selection.
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At step 11 the controller issues instructions for the ingredient storage and
processing modules
and the server dispenser to prepare and dispense the serving.
At step 12 the system checks for payment via a smartcard reader, by a coin
drop, by direct
debit or by other means associated with the machine or database.
At step 13 payment is made.
At step 14 the controller checks the sequence and delivery amounts
information.
At step 15 it sends the signal to the motors and pump to deliver in the time
pattern specified
by the algorithm.
At step 16 the ingredients are delivered by liquid pumps, powder dispensers,
tablet doses and
the water supply.
In step 17 the user may be notified of the stage of preparation of the
beverage as it progresses.
This may be done in screen notes or by illuminating parts of the machine on
the front panel.
At step 18, when the beverage is in the cup, the mixer is activated.
At step 19 when the mixer has been removed from the cup the drink ready signal
is issued and
the consumer then removes the drink.
In optional step 20 information about the drink formulation may be displayed.
This may be
displayed on the screen at the user interface or in a printed receipt. It may
be printed on to a
label to be affixed to the cup or it may be printed on packaging when the
beverage is served in
a package rather than a cup. If the serving is delivered in a package.
At step 21, information on the ingredient delivery is updated in the database
for the purpose of
keeping track of ingredient inventory and also to keep a record of the amounts
of ingredients
which the user has consumed.
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At step 22 the cleaning sequence is activated so that cleaning head 71 in
Figure 3 is cleaned in
head cleaner 74.
At step 23 the stock level information is transmitted to the inventory
database so that
restocking schedules can be prepared to ensure that the machine does not run
out.
At step 24 the machine is reset to reboot the user screen and to put the
ingredient dispensing
module into the rest position.
The final step 26 is for the initial user prompt to join membership to appear
on the interface
panel.
22
Table 1: Operation Sequence for Nutrition Beverage Delivery (to be used with
Figure 4)
Options o
Action a b c d
User Joins membership enters health at membership
1 information at machine on internet by mobile phone station ~
2 Machine provides ID pin number loads smart card loads RFID chip in
cu
3 User health data stored on machine on network server on id carrier, smart
card/RFID
4 User logs into POSI machine on interface panel or machine hardware by text
message by email on website
25 Fast track usage at machine N
User ID verified and profile and on interface panel on remote on mobile phone
~
preference information presented computer ~
0
User adds current health status and
W 6 momentary preference details on interface panel by text message by email
on website o
0)
Program runs algorithm with stored Logic system Optimisation
7 information and updated choices Logic Program 0
tD
8 Drink recommendation submitted to on interface panel by text message by
email on website
user
9 User makes changes based on on interface panel by text message by email on
website
preference and ingredients
User confirms selection on interface panel by text message by email on website
Algorithms calculates drink Optimisation
11 formulation Logic system Program network check of network direct
12 System checks for payment Smart card reader coin drop database debit check
13 Payment made Smart card 775ccount reference direct debit coins
Table 1: Operation Sequence for Nutrition Beverage Delivery (to be used with
Figure 4)
Options o
Action a b c d
14 Controller checks sequence and
delivery amounts information ~
15 Motors and pump signals delivered to
time pattern
16 Ingredients delivered liquid pumps powder dispensers tablet doser water
supply
Information conveyed to user drink On in machine
17 dispensing stages screen notes illumination
18 mixer activated
19 Drink ready signal N
Information about drink formulation label printed and printed on ~
20 displayed On screen notes printed receipt added to packaging packaging 0
~ information on ingredient delivery ingredient storage
21 updated in database amounts User consumption 0
22 Cleaning sequence activated ~
~
23 Stock level information transmitted telephone/text message networked
computer database
24 machine reset screen reboot dosers rest
26 User prompted to join membership on interface panel
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PASTA AND PASTA SAUCE VENDING DEVICE
Existing devices for preparing servings of food for dispensing from automatic
vending
machines can be adapted for use with the system of this invention.
One such device is described in US published patent application US 2002-
0152896. The
device described in that application stores pasta and the ingredients for
making a pasta sauce.
When a customer places an order the pasta is released into a pasta cooking pot
and boiling
water is added to cook the pasta. The pasta is then dispensed onto a plate.
The customer
selects the sauce. The ingredients, from separate storage compartments, are
mixed and
combined with water either prior to or after mixing with the pasta so that the
customer
receives a fully cooked pasta with sauce from the machine. The storage
compartments for the
pasta would form another component of the storage module illustrated in Figure
1. The water
dispensing and cooking functions would form a part of the processing module.
Among the ingredients to be dispensed into the sauce would be appropriate
nutrients
customised to the customers' health status requirements and preferences.
BOOLEAN-TREE ALGORITHM FOR PREPARATION OF BEVERAGE FOR USER
1. Introduction
A number of simple logic-trees employing information obtained from the
consumer combined
with nutritional and functional knowledge are used to determine the most
appropriate
outcome.
To demonstrate the progression through the Boolean-tree, a fictitious
customer, Mike, will be
followed from data entry through to the determination of the final drink
demonstrating how
the steps of Table 1 and Figure 4 are done. Mike is a 46 year-old male, 61"
tall and weighing
93kg. He suffers from type II diabetes, and has high blood pressure and high
cholesterol.
2. Initial choices
When the consumer approaches the vending machine, there may be a number of
different
options for determining their beverage choice. They may want the "fast-track"
option. This
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allows them to choose a drink base, flavour, and add desired "shots" such as
"immune" or
"femme". This is quick and simple, but does not make use of the major benefit
of the system
of the invention - the ability of the system to make specific recommendations
based on the
individual health profile.
The customer may have already entered their health data into the system,
either during an
earlier purchase at a vending machine, or possibly online at a website. If
this is the case, they
can simply enter their user ID and PIN, swipe their smart card, or use
whatever technique is
chosen to identify registered members, and the computer system in the vending
machine will
access the network and find the data relating to that customer.
If the customer has not yet entered their health data, they may do so at this
stage. For the
purpose of this example, Mike selects this option.
3. Health profile
When the customer decides to enter their health data, they will go through an
algorithm that
will collect information that will be stored as their "health profile". This
health profile will
consist of a variety of both permanent and variable data regarding the health
and general
preferences of the individual. The permanent data is collected and stored as
fixed
information, while the variable data may be automatically set to a default but
is able to be
changed each time the vending machine is used.
A typical flow-chart outlining the type of information and options that may be
used to collect
information for the health profile is shown in Figure 5 with the individual
loops shown in
Figures 6 to 11. These are representative questions that may be used. When the
machine is
intended to be used with classes of users, for example school children or the
elderly, the
questions would be tailored to the user group.
The first questions are relatively self-explanatory, and seek information on
the customer's sex
and age. The age brackets are based on similar nutritional needs and may be
broken into
smaller ranges to ensure the consumer feels comfortable about the question.
Mike is male,
and between 46-70 years of age.
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BMI Loop
Referring to Figure 6, an individual's body mass index (BMI) is measure of
body fat based on
height and weight, and is an important indicator of risk for a variety of
health concerns. The
BMI is calculated by dividing the person's weight in kilograms by the square
of their height in
metres. The BMI loop calculates the BMI based on information provided by the
consumer,
allowing for the figures to be entered either in metric or imperial units.
Generally, a BMI
greater than 25 is an indication that a person is overweight. However, people
tend to over-
estimate their height and under-estimate their weight, and so a BMI greater
than 24 has been
used as a cut-off. The height and weight of a consumer could also be measured
at the
machine through the use of currently-available technology and BMI calculated
by the
measuring device.
Mike's BMI is calculated from his height (61") and weight (93kg) as follows:
Height in metres = ((6 x 12) + 1) x 2.54/100 = 73 x 2.54/100
1.85 m
BMI = 93/(1.85 x 1.85)
27.2
Therefore Mike fits into the 'BMI > 24' category.
Diabetes Loop
If a person has either type I or type II Diabetes, either the body does not
produce enough
insulin or the cells ignore the insulin. Insulin is necessary for the body to
be able to use sugar.
When glucose builds up in the blood instead of going into cells, it can cause
a variety of
problems. Therefore, it is important for people with diabetes to control their
sugar intake.
Different sugars have different effects on blood glucose levels, with sucrose
and glucose
having the largest effect. Effectively calorie-free sweeteners like aspartame,
saccharin,
sucralose and acesulfame-K will not increase the blood glucose level, but the
sugar alcohols
(xylitol, mannitol, and sorbitol) have some calories and will increase blood
glucose slightly.
It is also important to consider overall carbohydrate intake, as calorie for
calorie, all digestible
carbohydrates raise blood glucose about the same amount (American Diabetes
Association,
2005). There is also evidence that eating a healthy diet with a low level of
sugars may help
delay the onset of the disease in those with risk-factors for developing type
II diabetes.
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The diabetes loop shown in Figure 7 shows an example of possible questions and
outcomes
that take into account whether an individual has diabetes or some of the
potential risk factors.
Mike does have type II diabetes, so he would be assigned a high priority for
no-sugar. This
requires that drinks must not contain any sucrose or glucose, and must not
have a total sugars
content of more than 5%. If he had not yet been diagnosed with diabetes, the
logic-tree would
have registered that he was over 45 years of age and had a BMI greater than 24
and would
have suggested that he consider choosing to make no sugar a high priority. The
customer
may over-ride the nutritional recommendations with this example, but warnings
will be
displayed to ensure they are aware that their decision is against nutritional
advice.
The other two priority levels are medium and low. A medium priority means that
a constraint
will be placed upon the drinks recommended by the system to ensure that the
total sugars
present will not exceed 10%. A low priority for no sugar means that the amount
of sugar will
not influence any decisions made regarding which drink to recommend to the
customer.
Iron or Calcium Loop
Inadequate dietary intakes of iron and calcium are commonplace among women in
many
western countries, and have been implicated in development of problems such as
anemia and
osteoporosis. However, it is not desirable to give extra dietary iron to males
or to women
already taking iron supplements.
The iron loop in Figure 8 allows a customer response to a question regarding
their iron intake
to be accepted or queried based on other aspects of their health profile. If
the customer says
that they are not concerned about their iron intake, the system checks their
sex and if they are
female, posts a message explaining that women tend to be low in iron. It
enquires whether the
individual is taking a supplement that contains iron, and if they aren't,
another message is
presented that strongly recommends that the customer consider making iron a
high priority.
A high priority for iron means that the system will include extra iron in the
drink unless
specifically directed otherwise by the consumer; a medium priority means that
iron will be
added unless it conflicts with a higher priority instruction; and a low
priority will not result in
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the addition of iron unless the customer specifically asks for it. A similar
loop is used for
calcium.
Mike is unlikely to be concerned about the level of iron or calcium in his
diet, and as he is a
male, the system will avoid the message system and simply assign both iron and
calcium a
low priority.
Heart Health
In the western world there are increasing numbers of people suffering from
conditions such as
atherosclerosis. Research has identified a variety of micronutrients which
appear to improve
heart health, including antioxidants (vitamin E), omega-3 fatty acids, and
folic acid. A loop
for heart health is shown in Figure 9.
With his current health status, Mike should be concerned about heart health.
However, if he
was unsure, this loop prompts him to consider possible risk factors he may
have. Even if
Mike is totally unaware of the strain his heart may be under, the logic tree
examines his health
profile and registers that he is over 45 years of age and has a BMI greater
than 24. Based on
this information, a recommendation message is presented which prompts Mike to
make heart
health a high priority. This would ensure that the heart health ingredients
will be added to all
his drinks unless he specifically over-rides that instruction.
At present, this heart-health loop refers to a single "heart shot" made up of
three components -
omega-3, vitamin E and folate. Whatever choice an individual makes with regard
to heart
health priority, it is applied to the group of ingredients rather than the
individual components.
In an alternative, this is changed to consider the separate ingredients
instead, allowing greater
flexibility in meeting consumer needs. Such an alternative requires more
ingredient streams
and more input from the consumer.
Folate Loop
As well as being involved in heart health, folate is also very important in
women's health,
especially during adolescence and pregnancy. The folate loop in Figure 10 is
only shown to
customers who are female.
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The system of this example operates in terms of "bases" and "shots", and
"heart health"
corresponds to a single shot. Therefore, since the folate is included in the
"heart shot" there is
no point in having it set to high priority on an individual basis. In a system
where the "shots"
approach is not used the folate loop would need to be adjusted accordingly.
As Mike is male, the system will not show him the folate loop. He will already
be getting
extra folate from his decision to make heart health a high priority.
Personal Preferences Loop
The final loop in this section of the health, illustrated in Figure 11, is
about personal
preferences. The logic tree is able to restrict the drink choices presented
based on the
customer health profile (i.e. no sugar priority), but the customer is able to
have a certain
amount of input into the type and flavour of drink that will be recommended by
the system.
In other examples where more drink types and flavours are added to the system
this part of the
logic tree will be substantially larger.
Mike has no sugar as a high priority, so automatically will have a milk-based
drink set as his
default. He prefers hot chocolate, and has a bit of a sweet-tooth so chooses a
sweetness level
of 3. Artificial sweeteners are used Mike can still have it extra sweet
without compromising
his diabetic condition.
4. Choice
Once a customer has entered their health profile, either at the vending
machine or online, the
system will recognise them and be able to call up their specific inforination
from the
databases. In this example a record is kept of a customer's history of
choices, including their
favourite drink, the times and places that vending machines are commonly
accessed, and their
usual daily intake of various nutrients.
Figure 12 is a logic tree approach for someone who has entered their health
data logs into a
vending machine. The customer is welcomed, and if they have used the system
before, they
can be offered the same drink as they had last time as a quick choice. Other
options include
answering some 'variable data' questions on the customer's current health or
status, which may
change the health profile and thus the drink recommendation. The customer can
then either
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ask for an updated version of their last drink ("today's version") or a drink
based on their
stored health profile/preferences information ("stored preferences").
Mike has not used the system before, so he has no history data to allow him to
chose the
"same as last time" or "today's version" options. He answers "no" to each of
the three
questions, then presses the "stored preferences" button.
The answers to the 'variable data' questions is combined with that stored in
the customer's
health profile, and the system works through a further logic tree to determine
what the drink is
that most closely matches the requirements of the customer's health status and
the customer's
personal preferences. An example of such a logic tree is shown in Figure 13.
Working through the Figure 13 logic tree for Mike, he did not select brain or
immune. Heart
health was a high priority, so he will get the heart shot. Neither iron nor
calcium were high
priority, and the energy level is to be kept low. His preferred base was milk,
and he likes it
hot. However, he is getting the heart shot, which means that he must have it
in a cold
beverage. The preferences for chocolate and extra sweetness are not affected
by this change.
To see the actual ingredients that each shot corresponds to, and to ensure
that a selection of
two shots which overlap in ingredients does not cause a double dose of any
ingredient to be
added to the product, Figure 14 is used. The final recommended drink is an
extra sweet iced
chocolate milk-based beverage (low calorie and low in sugar) with added
vitamin E, folate
and omega-3 for heart health.
Mike is presented with this recornmendation, and given the option of changing
the flavour,
shots, temperature and base. However, sliould any of his changes produce a
drink which goes
against the recommendations based on his health profile, a message explaining
this will be
shown. If Mike then decides to over-ride the recommendation he does so in an
informed
manner.
Now that Mike a'history' with the system, he can use the "same as last time"
or "today's
version" options shown on Figure 12. Today he feels like he may be coming down
with a
cold, and so he answers 'yes' to the 'are you feeling under the weather'
question. This
stimulates the system to add the Immune shot to Mike's drink. Mike then
presses the
"today's version" button.
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The system can access the record of the drink Mike had last time, and so a
simpler logic tree
is able to be used this time (Figure 15). Working through this example for
Mike, he did not
select brain but he did ask for the immune shot. He did receive the heart
short last time, but
not the bone or femme shot. He hasn't asked for the energy level to be
increased so it is to be
kept low like last time. Neither iron nor calcium were high priority, and the
energy level is to
be kept low. His previous base was an extra-sweet chocolate milk, and since it
was already
cold it is not going to be affected by the addition of the immune shot. Again
using Figure 14,
the final recommended drink is an extra sweet iced chocolate milk-based
beverage (low
calorie and low in sugars) with added viamin E, folate, and omega-3 for heart
health, and a
probiotic with extra calcium and iron for an immune boost.
Just in case what Mike thought he had last time wasn't what he really did, he
is presented
with the summary of the beverage, and can choose to change the flavour, shots,
temperature
and base in a similar manner to last time.
A summary of five consumers (including Mike) with the permanent information in
their
health profile, their personal choices, and their responses to the variable
data questions for
that day is shown in Table 2. The interrogation set out in Figure 13 has been
used to
determine the best drink to recommend for each individual based on this
information, and this
is shown in Table 3.
The individuals were all given the option to change the recommended drink, and
their final
choices are outlined in Table 4. The compositions calculated from the final
choices are set
out in table 5.
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Table 2: Health profiles and drink recommendations
Permanent data
in profile Sam Mike Matt Carolyn Sarah
Sex Male Male Male Female Female
Age 19-45 46-70 <18 19-45 19-45
BMI <24 >24 <24 <24 >24
No sugar Low High Low Low Low
Iron Low Low Low High High
Calcium Low Low Low Medium High
Heart health Low High Low Low Low
Folate Low Low Low Low High
Base preference Juice Milk Milk Juice Milk
Flavour Tropical Chocolate Chocolate Tropical Coffee
Temperature Cold Hot Cold Cold Hot
Variable data
Today's activity Low Low ffigh Low Low
Immune Low Low Low Fligli Low
Brain Low Low 1figh Low Low
Table 3: Recommended drinks based on Figure 12 interrogation
Sam Mike Matt Carolyn Sarah
Energy High Low I-li~,~h. Low Low
Base Juice Milk smoothie Juice Milk
Flavour Tropical Chocolate 7~oj3ical Tropical Coffee
Temperature Cold Cold Cold Cold Hot
Heart No Yes No No No
Brain No No Yes No No
Femme No No No No Yes
Immune No No No Yes No
Bone No No No No No
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Table 4: Drinks as changed by the consumers
Energy High Low High Low Low
Fruit
Base Juice Milk smoothie Juice Milk
Flavour Tropical Chocolate Tropical Tropical Coffee
Temperature Cold Cold Cold Cold Hot
Heart No Yes No No No
Brain No No Yes No No
Femme No No No No Yes
Immune No No No Yes No
Bone No No No No Yes
Table 5: Calculated compositions of beverages for each health profile
Composition Sam Mike Matt Carolyn Sarah
Water (g) 321.141 356.608 315.361 344.386 351.075
Protein (g) 25.1 20.401 25.338 20.05 20.246
Fat (g 0.083 0.854 0.87 0.066 0.467
Saturated fat () 0.056 0.367 0.387 0.045 0.314
Total carbohydrates (g) 49.425 16.827 51.845 29.704 20.703
Carbohydrate not fibre (g) 39.008 11.328 42.283 21.996 15.703
Fibre ( 10.418 5 9.063 7.709 5
Complex carbohydrate (g) 0.058 0.32 0.058 0.107 2.475
Sugar (g) 38.95 10.544 42.224 19.541 10.544
Lactose (g) 0.221 11.129 13.178 2.525 13.235
Ash (g) 3.385 4.341 5.616 4.906 6.628
Energy (kJ) 1251.22 655.347 1325.4 834.583 702.041
Energy from fat (kJ) 3.126 32.171 32.793 2.501 17.586
Ca (mg) 286.902 777.335 946.79 538.241 1060.65
K(m ) 1304.69 499.153 875.403 993.081 569.853
P(mg) 185.373 130.125 130.125 174.324 136.185
4a(mg) 60.7735 89.903 109.5 48.6188 88.3
Cl (mg) 5.6354 0.1106 0.1106 4.5305 0.1106
Fe m 0 0 0 4.5214 4.6096
Mg (mg) 115.852 99.9907 111.839 107.825 106.339
Zn (mg) 3.7496 3.7496 3.7496 3.7496 3.7566
Vitamin A(mg) 0.1746 0 0.1309 0.0873 0
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Vitamin C (mg) 295.932 14.9986 225.699 170.537 30.07
Vitamin D (m0.0025 0.0025 0.0025 0.0025 0.0025
Vitamin E (mg) 0 5 0 0 5
Thiamin (mg) 0.375 0.375 0.375 0.375 0.375
Riboflavin (mg) 0.425 0.425 0.425 0.425 0.425
iacin (mg) 4.9995 4.9995 4.9995 4.9995 4.9995
Vitamin B6 (mg) 0.5 0.5 0.5 0.5 0.5
Folate (mg) 0 0.1 0 0 0.1
Vitamin B12 (mg) 0.0015 0.0015 0.0015 0.0015 0.0015
Pantothenic acid (mg) 2.4998 2.4998 2.4998 2.4998 2.4998
Caffeine (mg) 0 0 0 0 62.84
Omega 3(mg) 0 99.96 99.96 0 0
EPA+DHA m 0 79.968 79.968 0 0
Probiotic x10~9 cfu 0 0 0 5 0
OPTIMISING SERVINGS ACCORDING TO NUTRITIONAL CONTENT,
PREFERENCE AND COST
Outline of Problem
The user's health status is determined from information obtained from them by
the method
described with reference to figures 5 to 11 or in any other way. Each health
status is
associated in a database with nutritional preferences as defined by
nutritionists. Customer
preferences such as flavour, solid or liquid or other are also defined by the
user as described
with reference to figure 12 or in any other way.
An optimisation routine formulates a recipe for a serving based on these
preferences, made
optiinal by means described in the Objective Function section below.
Features of the overall recipe may also be defined as functions of the amounts
of each
component and property in the recipe. In one embodiment some flavour
characteristics are
features. In another embodiment viscosity is a feature. In another embodiment
glycaemic
index is a feature.
The recipe for a serving to be dispensed is a combination of various streams
in certain
proportions. The streams themselves are made up of varying numbers of
ingredients. Each
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ingredient has physical components (such as calcium content) as well as
intangible properties
(such as energy content, organic status, or genetically modified status).
Combining these is first formulated as an optimisation problem. Solution
methods that may be
applied to the problem are described.
Problem Formulation
Variables
Variables representing amounts of each stream in the recipe are defined. In
one embodiment
some streams are available only in discrete units (such as tablets containing
a known amount
of vitamin E). In this case the variables corresponding to these streams are
discrete. For
instance, if x9 corresponds to a stream that is available only in 0.3 g
tablets, then x9 should be
an integer variable representing the number of discrete units in the recipe.
The total weight in
grams of these tablets in the recipe is then 0.3x9.
Further variables required are defined as the amounts of each component and
property that
have been consumed on a particular day, prior to the current serving.
In one embodiment binary variables are defined indicating whether each stream
is used in the
recipe or not. Non-negative integer variables y, <= 1 are thus required for
each stream, where i
is a number corresponding to a particular stream.
All variables are defined, in one embodiment, with finite upper bounds. The
amount of any
stream in the recipe is limited by the size of the recipe. Binary inclusion
variables are
obviously bounded above by 1. The amounts of each component and property
already
consumed on a day might theoretically have no bound, but the variables
representing this are
defined to have upper bounds. If more than this upper bound has actually been
consumed then
the variable will be assigned the value of the upper bound. In the case where
the amount of a
component or property in a serving is bounded above, the upper bound is set to
the maximum
amount of that component or property permissible in a serving. Otherwise a
suitably large
value is chosen that bounds daily consumption from above.
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Objective Function
In one embodiment penalty weightings are applied to each nutritional and
flavour intensity
preference so that satisfaction of the preference attracts no penalty but
deviation from the
preference is awarded a number of penalty points. The objective is to minimise
nutritional and
flavour intensity penalty points and total cost. Other factors may be
identified and
incorporated in the same way that nutritional and flavour preferences and
total cost are
combined.
Penalty points are awarded as follows. For each component or property of the
ingredients, and
for each feature of this recipe a target value for the level of that component
or property or
feature is specified. A range either side of this value is allowed with no
penalty. Every unit by
which a recipe falls outside this range incurs a number of penalty points
given by a function
of the amount of that component or property or feature in the serving. In one
embodiment this
function is convex.
A positive weighting is assigned to penalty points incurred by deviation from
the target value
of each component or property or feature and to the overall cost. The
objective function is to
minimise the total of all weighted penalty points and the weighted cost.
In one embodiment all weightings assigned to penalty points incurred because
of nutritional
targets are made so large relative to other weightings that nutritional
targets are prioritised
absolutely over other targets such as flavour and cost. This is possible since
the values of each
variable and thus the deviations of each variable from any fixed target are
bounded.
In one embodiment all weightings assigned to penalty points incurred because
of flavour
targets are made so large relative to other weightings that flavour targets
are prioritised
absolutely over other targets such as cost.
In another embodiment weightings assigned to penalty points incurred because
of each target
are made such that the one group of targets is prioritised partially over
another.
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In one embodiment the relative priorities are set by the user. The degree of
weighting placed
on nutrition, flavour and cost are standardised to sum to 100. Values of each
can be changed
directly by the user.
In one embodiment the relative priorities are represented by the position of a
point in a
triangle on the screen, with corners labelled "Nutrition", "Flavour" and
"Cost". The user
selects a point in the triangle. The distance from that point to each corner
is calculated and
the relative priorities thus determined by some monotonic function of the
distances are
displayed. The user can switch between direct adjustment of the weightings and
movement of
the point in the triangle, observing in real time how each affects the other.
According to one embodiment, nutritionists will have chosen certain relative
priorities and
optimised the recipe for each health status (or perhaps each health
status/flavour preference
combination), storing the results in a database. The resulting recipe is then
immediately
available as a preset selection for users matching that profile.
Constraints
For each component and property or feature a minimum and maximum can be
specified.
These are absolute limits desired on the total amount of certain components or
properties or
features in the serving. Not all components and properties and features may
require explicit
limits on minimum or maximum amount per serving.
There are also daily minima, maxima and objective function penalties, entirely
analogous
except that to the amount of each component or property or feature in the
current recipe is
added the variable representing the current daily amount of that component or
property or
feature.
Further constraints for each component and property and feature are required
in order to
assign the penalties used in the objective function.
Penalties are applied as follows. Suppose the amount of a component or
property or feature in
a recipe is c and the target value is t. Define positive variables p+ and p-.
Then the constraint
c= t + p+ - p- implies that if there is a penalisable excess of any component
or property or
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feature then its value is p+ and if there is a penalisable shortage of any
component or property
or feature then its value is p-. These definitions must be made for every
criterion in the
objective function, that is, two for each component and property and feature
(one per recipe
and one per day). Any piecewise linear constraint or objective function can be
modelled
within integer programming.
Further components and properties and features can be added as new ingredients
become
available or new properties or features are investigated.
Several potential incompatibilities exist between streams; for instance,
coffee flavour and
juice ought not to be combined in the same drink. Constraints are added to
ensure that
incompatible streams are not included in servings together. These constraints
can be
expressed linearly, since the quantity of each stream is bounded. The
compatibilities of
streams are given in Table 6.
In general if a linear constraint or set of constraints applies only under
some condition that
itself can be expressed as the violation of a second linear inequality or set
of inequalities, this
logical relationship can be expressed in the form of a mixed integer linear
program.
A constraint ensures that the total mass of all streams sums to the desired
amount. In one
embodiment the desired amount is 400g.
In one embodiment, a constraint is added to ensure that liquids form a
sufficient proportion of
the total drink.
In one embodiment, constraints limit total amounts of some streams in the
serving.
In one embodiment, constraints ensure the inclusion of key streams. In one
embodiment WPI
is a key stream. In one embodiment MPC is a key stream.
The controller obtains limits on the availability of each stream in the
machine and constrains
the recipe to include no more of each stream than is available.
39
TABLE 6. Compatibility
Folic Sucralose Coffee Chocolate Exotic Vitamins/ Hot Cold
WPI MPC Juice Omega acid solution Probiotic Vitamin E Ca/Fe Flavour flavour
flavour minerals water water
WPi 4
MPC q q
Juice 4 4 4
Omega Folic acid
Sucralose
solution
Probiotic Vitamin E
Ca/Fe
Coffee
Flavou X
0)
Chocolate N
o flavou X
Exotic 0
flavou 0
Vitamins/mi ~
nerals o
cold wate '
hot wate X X X
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Solution Methods
The optimisation routine solves the optimisation problem thus formulated.
The optimisation is carried out using an optimisation algorithm or heuristic
chosen in order to
run as effectively as possible within a reasonable time frame. Since the
capabilities of
algorithms and the speed of computers are continually increasing, and the
length of a
reasonable time frame in which to run the optimisation algorithm or heuristic
depends on the
time between when the optimisation is used and the time at which the user is
ready to receive
the serving, and the complexity of the problem varies with the complexity of
constraints and
objective function criteria formulated in it, which may be changed from time
to time, different
embodiments of the invention may require different solution methods. The
selection of
possible solutions methods below is not intended to be limiting.
In one embodiment the objective function and all constraints are linear and
the problem is
thus a mixed integer linear program.
In one alternative the optimisation is carried out using mixed integer linear
programming.
(See Winston in references)
In one alternative the simplex method is used to solve linear relaxations of
the mixed integer
program. (See Winston in references)
In one alternative interior point methods are used to solve linear relaxations
of the mixed
integer program. (See Winston in references)
In one alternative the optimisation is carried out using threshold acceptance.
(See Dueck et al,
(1990) in references).
In one alternative the optimisation is carried out using multistart. (See
Rinnooy Kan et al in
references).
In one alternative the optimisation is carried out using simulated annealing.
(See Kirkpatrick
et al in references).
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In one alternative the optimisation is carried out using the great deluge.
(See Dueck (1993) in
references).
In one alternative the optimisation is carried 'out using tabu search. (See
Glover et al in
references).
In one alternative the optimisation is carried out using controlled random
search. (See Price
in references).
In one alternative the optimisation is carried out using genetic algorithms.
(See Holland in
references).
In one alternative the optimisation is carried out using neural networks. (See
Hopfield et al in
references).
In one alternative the optimisation is carried out using evolutionary
algorithms. (See
Rachenberg in references).
In one alternative the optimisation is carried out using the Nelder-Mead
algorithm. (See
Nelder et al in references).
In one alternative the optimisation is carried out using particle swarms. (See
Eberhart et al in
references).
In one alternative the optimisation is carried out using simulated ant
colonies. (See Colorni et
al in references).
In one alternative the optimisation is carried out using gradient methods.
(See Golub et al in
references).
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References
Winston, W.L. (2004), Operations Research: Algorithms and Applications, 4 th
Edition,
Duxbury Press.
Dueck, G. and Scheuer, T. (1990), Threshold accepting: a general purpose
optimization
algorithm appearing superior to simulated annealing, Journal of Computational
Physics
104 pp86-92.
Rinnooy Kan, A. H. G. And Timmer, G. (1984), A stochastic approach to global
optimization, in Numerical Optimization (P. Boggs, R. Byrd and R. B. Schnabel,
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SIAM, Philadelphia.
Kirkpatrick, S., Gelatt, C. D. Jr. And Vecchi, M.P. (1983), Optimization by
simulated
annealing, Science 220 pp671-680.
Dueck, G. (1993), New optimization heuristics: the great deluge algorithm and
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Glover, F. and Laguna, M (1997), Tabu Search, Kluwer Academic Publishers,
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Price, W. L. (1978), A controlled random search procedure for global
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Holland, J. H. (1975), Adaptation in natural and artificial systems, The
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