Device and method for estimating percentage of calories from fat

A method of determining a percent of calories derived from fat of food products based upon known values of fat content by weight and total calories contained in each food product comprising:

• A. providing viewable indicia applied onto a rectangular flat sheet, said indicia including:
• a grid of numerals, each numeral of said grid representing a percent of calories derived from fat;
• a first increasing numerical scale along one upright edge of said grid, each numeral of said first numerical scale representing a different amount of fat content by weight corresponding to a particular row of numerals of said grid;
• and
• a second increasing numerical scale along a horizontal edge of said grid, each numeral of said second numerical scale representing a quantitative number of calories corresponding to a particular column of numerals of said grid;
• B. providing a horizontal sight line of a flat rectangular sleeve which is slidably engagable over and along a length of said sheet, said sleeve including a duplicate of said second numerical scale viewably disposed along said sight line;
• C. positioning said sight line vertically on said sheet in alignment with a particular said row of numerals corresponding with one said numeral of said first numerical scale representing a particular fat content by weight of a serving of a food product;
• D. locating a particular said numeral of said second numerical scale representing the total calories in the serving;
• E. reading a particular numeral of said grid representing a percent of calories from fat viewably positioned immediately adjacent said particular numeral of said duplicate of said second numerical scale.