Abstract:
A system for maintaining, tracking, and correlating personal health information with one or more parameters that include gastronomic information, real time ingestion of food, ingestion of medications, ingestion of supplements, adverse allergic reactions, symptoms, health indicators related to the user, recommended procedures, recommended treatment, recommended medications, and notification information for use in an emergency based on user profile. The system includes maintaining the personal health information on the mobile device and a central server. The system further includes maintaining, tracking, monitoring, accessing and correlating personal health information with general medical and gastronomic information from at least one Internet server utilizing the mobile device.

Description:
CROSS REFERENCE TO RELATED APPLICATIONS 
     The present application is a continuation-in-part of application entitled INTELLIGENT KEYBOARD SYSTEM, Ser. No. 09/281,739, filed Jun. 4, 1999 now U.S. Pat. No. 6,169,789. 
    
    
     BACKGROUND OF THE INVENTION 
     Ingestion of tasty, nutritious food prepared under safe and sanitary conditions is a key factor that affects our daily well being and is an integral part of our attitude and quality of life. However, a sudden desire for food while one is mobile often involves a random search for a vendor, with incomplete information on menu, ingredients used, style of preparation, price, service, quality, health and sanitary conditions and ambiance among numerous other factors that effect our sense of overall satisfaction. 
     However, especially with respect to impulse dining decisions, comparisons of available sources must be fast, accurate and convenient to have maximum effect. Often available means for making comparisons are not adequate in one or more aspects. Ideally, the user must be able to seamlessly, quickly and conveniently make a fully informed decision that optimizes the users criteria of importance and delivers a value proposition that is satisfying. 
     Convenient, accurate choices for individual dining are also in the best interest of governments and businesses. Trade and tourism are adversely affected if consumers are uncertain about the taste, quality, safety and price of the local food. While problems with food in strange places are often dismissed as a part of being a “turista”, to the extent of dismissing illness as inevitable, the consequences of a mistake in food consumption are often very serious. 
     Dining comparisons have been handled in an ad hoc manner; such as by chance or relying on advertising which has been forced on the consumer. These methods are inconvenient and annoying, and often provide incomplete or inaccurate information for making a decision. In addition, many dining establishments do not advertise prices, forcing the consumer to guess at the value or quality of the food at that establishment. Since some establishments may charge relatively excessive rates or have unacceptable quality or both, the dining experience may be erratic. It is in the best interest of both a government wishing to encourage trade and tourism and of a consumer desiring to have simple, reliable price comparisons and reasonable quality in a dining experience to have reliable methods for selecting a dining establishment. A consumer needs to know prices, perhaps a history of complaints or commendations, any government actions, especially if they are adverse, and perhaps other things such as reputation for service, or how long one might have to wait for service, and these questions are seldom if ever answered satisfactorily. 
     Too often, methods for making dining decisions, rather than providing a benefit to the government and consumers, create confusion and uncertainty. This is especially true for cases involving foods in unfamiliar places, for example, where the ingredients may be unfamiliar and safety is perceived as questionable. 
     SUMMARY OF THE INVENTION 
     The present invention provides a method for a gastronomic decision and instruction system over wired or wireless means, using an Intelligent Keyboard (IK), a Cellular Telephone (CT) and a mobile Device (MD), a stationary device (SD), a central server and a Multi channel Multiplexing Transmitter and Receiver (MMTR). The system obtains information about food, such as recipes, and food service, which may include safety and other pertinent factors, in real time over a wireless link. The actions include making an inquiry to a trusted central server for the gastronomic information. The inquiry is formatted by the central server for transmission to sources of the information such as vendors, government agencies, consumer protection groups, better business organizations and so forth, or to their web sites. After receiving the information from the sources, the information is displayed, such as on a mobile device. Information about the consumer, such as preferences and concerns, will normally be available locally on the central server, so that information from the sources can be filtered or formatted for the consumer automatically as well as in response to expressed concerns. The present invention includes obtaining gastronomic information from remote sources. This allows the present invention to provide an action such as making a dining reservation at a desired time or obtaining information relating to safety such as food or water quality, or any other need the consumer may have. 
     Other objects, features and advantages of the present invention will become apparent from the following detailed description when taken in conjunction with the accompanying drawings. 
    
    
     
       BRIEF DESCRIPTION OF THE EMBODIMENTS OF THE INVENTION 
       The accompanying drawings, which are incorporated in and form a part of this specification, illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention: 
         FIG. 1  shows an embodiment of a gastronomic information system of the present invention. 
         FIG. 2  shows an embodiment of a gastronomic information system of the present invention in the form of a table of input values for use in a search for a specific gastronomic item, such as a recipe. 
         FIG. 3  shows an embodiment of a gastronomic information system of the present invention in which a gastronomic transaction is being made with a smart card. 
         FIG. 4  shows an embodiment of a gastronomic information system of the present invention in the form of an alternate table of input values. 
         FIG. 5  shows an embodiment of a gastronomic information system of the present invention in the form of another table of input values. 
         FIG. 6  shows an embodiment of a gastronomic information system of the present invention illustrating a table of values representing responses from sources of gastronomic information to requests for information such as in  FIGS. 2 ,  4  and  5 . 
         FIG. 7  is an embodiment of the present invention illustrating an intelligent scheduler. 
         FIG. 8  shows a preferred embodiment of the invention with a dining network. 
         FIG. 9  is an embodiment of the present invention illustrating an interface with a fast food restaurant. 
         FIG. 10  is an embodiment of the present invention showing an interface for recipes and grocery lists. 
         FIG. 11  is an embodiment of the present invention illustrating an interface for supplying recipes to an intelligent cooking appliance. 
     
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     Reference will now be made in detail to the preferred embodiments of the invention, examples of which are illustrated in the accompanying drawings. While the invention will be described in conjunction with the preferred embodiments, it will be understood that they are not intended to limit the invention to those embodiments. On the contrary, the invention is intended to cover alternatives, modifications and equivalents, which may be included within the spirit and scope of the invention as defined by the appended claims. For example, the embodiments that follow relate to a wireless unit for making gastronomic decisions, but includes stationary units as well, such as personal computers (PCs). Further, the gastronomic inquiry or request can be in any form of intelligence, such as key entries from a keyboard, voice in any language, graphics such as a key click on a graphic page, mouse clicks on a view, or even tactile responses or depressions of a foot pedal. Required translations, such as from one language to another or from a tactile entry to a voice command, are made automatically. 
     The present invention is a gastronomic inquiry system with a display device for making a gastronomic inquiry to an information server having a gastronomic database. The present invention includes displaying a response to the gastronomic inquiry from the information server on the display device. The present invention also includes sending the gastronomic inquiry from the display device to the information server, preparing a gastronomic response to the gastronomic inquiry on the information server, and receiving the gastronomic response to the gastronomic inquiry from the information server with the display device. A preferred embodiment includes formatting the gastronomic response to the gastronomic inquiry on the display device, and displaying the formatted gastronomic response to the gastronomic inquiry on the display device. 
     In the present invention a user desiring to make a comparison or request an action relating to a comparison uses a mobile device, such as a cell phone for making a wireless call, to a central server of the present invention. The central server receives the request for the action, and parses the necessary information to service the call. Any information may be parsed, but will normally include identification (ID) of the user, information about the language, the basis or type of the action, the number of actions desired, and any parameters that may be pertinent. The parameters involved may include, for example, inputting a limit on the values for a comparison, such as not more than a certain amount in US dollars. In another example of a parameter, an action might depend on a certain type of food being available before a transaction will be authorized. 
     A preferred embodiment of the invention includes a method for making a gastronomic inquiry with a display device to an information server having a gastronomic database. A mobile device such as a cellular telephone is used for displaying a response to the gastronomic inquiry from the information server on the display device. The preferred embodiment includes sending the gastronomic inquiry from the display device to the information server. The preferred embodiment also includes preparing a response to the gastronomic inquiry on the information server. The mobile device is used for receiving the response to the gastronomic inquiry from the information server with the display device. The preferred embodiment includes formatting the response to the gastronomic inquiry on the display device, and displaying the formatted response to the gastronomic inquiry on the display device. 
       FIG. 1  shows an embodiment of a gastronomic decision system  100  of the present invention. In  FIG. 1 , a user with a cellular telephone/mobile device CT/MD  102  communicates with a central server  104  through, for example, wireless service provider for the CT/MD (ISP)  106 . Server  104  uses, for example, lookup tables  108  and user profiles  118  to set an environment for the specific action. The environment set might include the ID of the user, the language being used, the type of action, and the value expected from a transaction, along with flags for any limits desired by the user. With the environment set, the central server obtains the desired information, such as recipes or dining information from web sites  110  of vendors over the internet  114  or directly from the vendors  112 , such as by automatic email  116 . The information gathered is then inserted into the environment set up for the consumer, and further processed, such as by converting to the language of the consumer or adjusting a format as desired by the consumer. Depending on the results obtained and the urgency, the user is notified by phone, email, or other means. 
       FIG. 2  shows an embodiment of the gastronomic decision system of the present invention showing how a table  200  of values might be used to identify the source and value of actions being inquired about or required by the consumer. In  FIG. 2 , a template for the table  200  has been created, either from the central server or from software, such as in the mobile device being used for inputting a request for an action  202 . As shown, the template allows entry of a requirement, such as a place  204  for the action, and also allows entry of parameters  206 . As an example, an ethnic food preference might be input along with a preferred time. This could be also be a serving size such as a weight in grams or ounces rather than a time, and might be identified as a basis for a price comparison. While the table shows only two items in response to the action, place and time, it will be understood that any number of items could be involved. 
       FIG. 3  shows an embodiment of the gastronomic decision system  300  of the present invention. In  FIG. 3  a user with a mobile device (MD)  302 , which could also be a stationary device (SD)  310  as shown, communicates a price comparison request or a request for a recipe or other information to a central server  304 . As described above, the central server  304 , such as by using user profiles  308 , sets a consumer environment, such as the consumer ID, language being used, food ethnicity desired, or other parameters, such as weight, seasoning, and service rating. Answers will be sent back to the mobile device or by email or otherwise, as indicated by the mode of communication set up by the environment. The central server interrogates vendor locations  306  for the information desired. Locations  306  respond with the desired information, or with some other information, such as a location with more current or pertinent information. The central server  304  processes the information received from the locations  306 , such as by parsing the information to determine the language used, and determines how to communicate the information to the user, such as to MD  302 . If new information relating to the user has been developed in the environment, it will be used to update the user profile in the user profiles  308 . 
       FIG. 4  shows an embodiment of a gastronomic decision system of the present invention with table  400 , an alternative version of the table  200  of  FIG. 2 . In  FIG. 4 , a template for building table  400  allows data to be assembled in response to an action  402 , prices  404 , portions  406  and information source  408 , such as the name of a vendor supplying a price. 
       FIG. 5  shows another embodiment of the gastronomic decision system of the present invention with a table  500  for entry of information, such as a menu or a recipe. Table  5  relates to an inquiry  502 . Table  500  also allows the entry of a parameter  504  such as a portion size, and another parameter  506 ; such as a limit above which (or below which) an action is not desired or is not to be completed. There is also an entry such as a time  508  at which the action is to be completed, such as when it is desired to dine at a desired location. 
       FIG. 6  shows another embodiment of the gastronomic decision system of the present invention showing a table  600 . In  FIG. 6 , table  600  allows, for example, entries for the type of comparison  602 , the gastronomic item to be compared  604 , and the number of diners  606 . Clearly, as shown in  FIG. 2  and again in  FIG. 4 , the entries in table  600  could be expanded to include other desired information, such as the date and time at which dining is desired, and so on. 
       FIG. 7  is an embodiment of the present invention illustrating an intelligent scheduler  700 . In  FIG. 7 , the IK/CT/MD/SD  702  may be used to make reservations at a dining establishment  704  and have the reservations queued or prioritized and services staged for optimal delivery and user satisfaction. A connection  706  is made by wired or wireless means to the web site  708  of the restaurant  704 . The software resident on a network server  710  located on the Internet  712  or a local server  714  located, for example, at the restaurant  704  recognizes the caller ID or telephone number. The server  712 ,  714  may then cross reference to a name and picture of the person. This enables the server  712 ,  714  to look up the profile of customer and determine preferences such as seating, type of food, favorite chef, favorite menu items, preferred times and taste. It enables the use of specific preparation methods, safe preparation methods to avoid allergic reactions if required, favorite waiter, type of wine, time of arrival, and typical or intended duration of stay among numerous other factors. The user may login and set his preference profile on the server with reference to almost any number of factors. The software resident on an Internet server  714  or a local server  712  allows looking up the data from the database and customizing the dining experience seamlessly. An MMTR  716  may be in the local loop at the restaurant  704  or connect via a Wireless Service Provider (WSP)  718 . Both options are independently possible or may coexist. 
       FIG. 8  shows a preferred embodiment of the invention with a dining network  800 . In  FIG. 8 , the restaurant  804  has an MMTR  816  and the use of a local server  814  and an Internet server  810  on the Internet  812  on which the database and software reside. The customer  802  with a mobile device may be on one channel in the wired or wireless local loop  806  while being on voice or data on other channels such as data channel  820 . Similarly, the restaurant staff that carry mobile devices such as waiter  822  may also be in one or more local channels such as local channel  832  and one or more outside channels such as outside channel  824  either through the MMTR  816  or the WSP  818 . The waiter  822  may instruct the chef  826  by wired or wireless means and have the complete profile or a selected profile relating to the food preparation and menu made available to the chef  826  for customized preparation. The chef  826  may access the data by wired or wireless means. In addition the customer  802  may by wired or wireless means such as wireless connection  820  using a mobile Cellular Telephone/Mobile Device (CT/MD)  808 , which could also be a stationary device, instruct and follow the progress of his order and preparation. The CT/MD  808  may be in local loop  806  under the control of an MMTR  816  or may use the WSP  818 . 
     The billing may be done by the waiter using an Intelligent Keyboard (IK)  828  or by the customer  802  using a CT/MD  808  and have the transaction seamlessly recorded for debiting/crediting to respective accounts. Customer  802  may fill in memo features such as who attended the dinner, the food and wine charges separately, and have the appropriate expense report filled in seamlessly and even sent to a company in case it is a business expense. 
     Greeting the customer: upon arrival the customer is greeted by name, as the photograph of the customer is available to any waiters such as the hostess with a complete profile also accessible. An image of the customer  802  may be acquired by the hostess or automatically at the entry point of the restaurant  804  on a real time basis and instantaneously compared to the database to provide name and other information for greeting and seating. The waiter  822  is also now made aware of the user identity by having the data available on a mobile device  830  that he carries. 
     The menu items, recipes, their complete ingredients and preparation technique are accessible by the customer  802  using the CT/MD  808  which may access the restaurant  804  database located on a local server  810  or an Internet server  814 . The access may be through a WSP  818  or the local loop  806  via the MMTR  816 . The customer  802  may choose the items desired or instruct the chef  828  to prepare items in a prescribed manner. 
     Anaphylaxis is an allergic reaction to certain types of foods. An estimated 1 to 2 percent of the population risks anaphylaxis from foods. There are warning signs when exposed for the first time but subsequent attacks may be deadly. This food allergy poses serious health hazards for the customer  802  and a potential legal liability to the restaurant  804 . Knowing the allergic reaction profile and having this data linked to a database is important. The customer  802  may input such as via the CT/MD  808  his health and allergic reaction profile. These factors are often deadly and pose serious liability issues. The restaurant  804  may thus customize the food preparation by providing customer  802  specific instructions to the chef  828  by wired or wireless means through the MMTR  816  local loop or the WSP  818 . The database of customer  802  profile, health and allergy factors, emergency contacts and other information is also available on local server  810  or Internet server  812 . Emergency notification may be set automatically. The customer  802  may seamlessly track the factors that affect his health, weight, caloric intake and fitness by having the ingested food details tracked on a database. The inputs may be by the user  802  on a Cellular Telephone/Mobile Device/Stationary Device (CT/MD/SD)  808  or may be auto entered and tracked by what was ordered in a restaurant  804 . Alternately, the customer  802  database may be accessed on the CT/MD/SD  808  to advise the customer  802  about ordering. The CT/MD/SD  808  can also advise on limiting certain menu items based on tracking daily, weekly and monthly caloric intake and factors such as body mass index, BMI—an obesity indicator—and other health and fitness management indices. These indices may be preset by the customer  802  and tracked using, for example, the CT/MD  808 . The BMI and other indices may be displayed on the CT/MD  808 . In addition the software resident on the local server  810  or an Internet server  814  or a database may track the exercise done daily and advise that additional work out is needed because of specific type or quantity of food ingested in a given period. 
       FIG. 9  is an embodiment of the present invention illustrating an interface  900  with a fast food restaurant  902 . In  FIG. 9 , a fast food or other establishment  902  has a MMTR  904 , a local server  906  and a connection with an Internet server  908 . As the customer  910  is on, for example, the highway he may access the Internet server  908  with a mobile device  912  via a WSP  914 . This information through the MMTR  904  may be passed on to the local server  906  for action. A customer  910  in the restaurant  902  may access one or more channels of the restaurant  902  MMTR  904  and be connected to the server  906 ,  908  and his order processed. The MMTR  904  plays a key role in establishing capabilities as described in the present invention. In addition an embedded MMTR-like function in each CT/MD  912  allows the customer  910  to simultaneously communicate on one or more channels  916 . 
       FIG. 10  is an embodiment of the present invention showing an interface  1000  for recipes and grocery lists. In  FIG. 10 , the customer  1002  while in stationary or mobile mode may access via a CT/MD/SD  1004  various recipes  1006  from a website  1010  located on the Internet  1010  which could also be a local server. These recipes  1006  may be viewed on the CT/MD/SD  1004  and selections made. These selections may automatically generate a grocery list  1012  that may be sent to a online or offline grocer  1014  for delivery or pickup. 
       FIG. 11  is an embodiment of the present invention illustrating an interface  1100  for supplying recipes  1104  to an intelligent cooking appliance  1108 . In  FIG. 11 , the customer  1102  sends a selection of recipes  1104  by wired or wireless means  1118  via a CT/MD/SD  1106  to an intelligent cooking appliance  1108 . The appliance  1108  may be in the local loop via an MMTR  1110  or may receive input via a WSP  1112 . The software resident on the local server  1114  or the network server  1116  enables the selected recipes  1104  to be prepared by an intelligent appliance  1108  or otherwise cooked and be staged for serving. In addition to instructing the intelligent appliance  1108 , a Cellular Telephone/Mobile Device/Stationary Device (CT/MD/SD)  1106  may be used to monitor the progress and performance of the intelligent food preparation appliance  1108 . The user  1102  may view recipes  1104  or menus  1104  in one or more languages using the CT/MD/SD  1106  and order or instruct in one or more languages using language translation software resident on a local server  1114  or an Internet server  1116 . 
     The foregoing descriptions of specific embodiments of the present invention have been presented for purposes of illustration and description. They are not intended to be exhaustive or to limit the invention to the precise forms disclosed, and it should be understood that many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and its practical application, to thereby enable others skilled in the art to best utilize the invention and various embodiments with various modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the Claims appended hereto and their equivalents.