The disclosure relates to a process for controlling body weight in which
selection of food servings is based on a calculated point value and a
range of allotted daily points which is adjusted for weight change. The
calculated point value is a function of measured calories, total fat and
dietary fiber for serving sizes specified in readily estimatable units. A
range or maximum number of points allotted per day may be calculated based
on current body weight, caloric reduction to be achieved, physical
activity level, and physical activity duration.
