CN111584036A - Catering health data management method, system and storage medium - Google Patents
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- G—PHYSICS
- G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
- G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
- G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
- G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
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- G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
- G06Q50/10—Services
- G06Q50/12—Hotels or restaurants
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- G—PHYSICS
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Abstract
The invention discloses a catering health data management method, a system and a storage medium, wherein the catering health data management method comprises a data settlement process, and the data settlement process comprises the following steps: acquiring a dish list of dishes ordered by diners; generating a cost list corresponding to the dish list according to the dish list; generating a health data list corresponding to the dish list according to the dish list; wherein the health data list comprises intake data for a plurality of classes of food ingredients. According to the catering health data management method, the system and the storage medium, the expense list and the health data list are provided for the diners at the same time when the diners check out for each meal, so that quantitative food component intake data can be provided for the diners, and the diners can perform health management according to reference data.
Description
Technical Field
The invention relates to the technical field of intelligent catering health management, in particular to a method and a system for managing catering health data and a storage medium.
Background
With the continuous improvement of living standard, the life of people is continuously improved, the diet is better and better, and excessive intake of food, especially excessive intake of high-calorie food such as big fish and meat, can lead to excessive intake of energy, and the energy is accumulated in the moon, thus leading to obesity. While obesity has been considered as a hotbed for most metabolic diseases, it is a great health hazard. In addition, coronary heart disease is easily aggravated by long-term overeating, cerebrovascular disease is easily caused, diabetes is easily caused, and the health of people is seriously harmed. Currently, in daily life, people can only roughly estimate whether the diet is excessive or not through weight change to attract attention, and a system capable of managing daily diet data of human beings is lacked.
Disclosure of Invention
The purpose of the invention is as follows: in order to overcome the defects in the prior art, the invention provides a method, a system and a storage medium for managing catering health data, and aims to provide a system and a method for providing food component intake data of each meal for diners, so as to provide references for the diners to carry out self-dietary health management.
The technical scheme is as follows: in order to achieve the above object, the restaurant health data management method of the present invention is applied to a restaurant health data management system, and includes a data settlement process, where the data settlement process includes:
acquiring a dish list of dishes ordered by diners;
generating a cost list corresponding to the dish list according to the dish list;
generating a health data list corresponding to the dish list according to the dish list; wherein the health data list comprises intake data for a plurality of classes of food ingredients.
Further, after the generating a health data list corresponding to the dish list according to the dish list, the method further includes:
and generating diet suggestions and/or exercise suggestions in a set time period after the health data list is generated.
Further, the diner has an electronic user account, and the data settlement process further includes:
establishing a connection with the user account according to a first operation instruction of a diner;
after the health data list corresponding to the dish list is generated according to the dish list, the method further comprises the following steps:
deducting corresponding amount of fees from the user account according to the total amount of the fees in the expense list;
and pushing the expense bill data and the health data bill data to the user account.
Further, the method further comprises an ordering management process, and the ordering management process comprises:
acquiring a health data list in a set time period in the user account;
generating a recommended intake profile from the list of health data over a set period of time, the recommended intake profile containing recommended intake values corresponding to each food component;
acquiring electronic menu data, wherein the electronic menu data comprises dishes available in a food place where diners are located, prices and food component data of each dish;
and generating a recommended diet list according to the recommended intake map and the electronic menu data.
Further, the generating a recommended intake profile from the list of health data over a set period of time comprises:
acquiring the generation time of each health data list in a set time period;
calculating the residual value of each food component contained in the data list according to the generation time and the metabolic rule of each food component;
overlapping the allowance values of the same type of food components in all the health data lists in a set time period to obtain an allowance map reflecting all the food components in the body of the diner currently;
and calculating the recommended intake map according to the residual map.
Further, said calculating said recommended intake profile from said residual profile comprises:
acquiring age data of diners from the user account;
acquiring recommended intake values of food components corresponding to the age groups of diners according to the age data;
calculating a recommended intake value corresponding to each food component according to the allowance value of each food component in the allowance map and the recommended intake value corresponding to the food component;
and summarizing the recommended intake values of the food components to obtain the recommended intake map.
A catering health data management system comprises a processor and a memory;
the memory is used for storing an executable program;
the processor is used for executing the executable program to realize the catering health data management method.
A storage medium having stored thereon an executable program which, when executed, implements the above described catering health data management method.
Has the advantages that: according to the catering health data management method, the system and the storage medium, the expense list and the health data list are provided for the diners at the same time when the diners settle accounts for each meal, quantitative food component intake data can be provided for the diners, so that the diners can perform health management according to reference data, and the catering health data management method, the system and the storage medium are suitable for performing health diet management on diners who have stable diners in schools, unit dining halls and other occasions.
Drawings
FIG. 1 is a flow chart diagram of a restaurant health data management method.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that the description relating to "first", "second", etc. in the present invention is for descriptive purposes only and is not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention.
In addition, in the following description, suffixes such as "module", "part", or "unit" used to denote elements are used only for facilitating the description of the present invention, and have no specific meaning in themselves. Thus, "module", "component" or "unit" may be used mixedly.
The restaurant health data management method shown in fig. 1 is applied to a restaurant health data management system (hereinafter referred to as a "management system"), and includes a data settlement process, where the data settlement process includes the following steps S101 to S103:
step S101, acquiring a dish list of dishes ordered by diners;
step S102, generating a cost list corresponding to the dish list according to the dish list;
in the step, the price of each dish in the dish list can be conveniently inquired according to the dish list, and the total amount of all dishes can be calculated;
step S103, generating a health data list corresponding to the dish list according to the dish list; wherein the health data list comprises intake data for a plurality of classes of food ingredients.
In this step, the health data list may further include health intake values corresponding to the food components, and data such as exceeding values or exceeding percentages of the intake data relative to the health intake values, so that the diner can conveniently know which food components are out of order and how much the food components are out of order according to the exceeding values or exceeding percentages, and can conveniently control certain food components in subsequent diets so that certain food components are not excessively taken for a long time.
In the step S103, the numerical values of the food components corresponding to the dishes are stored in the management system, and the dishes provided in the dining hall, restaurant, and the like, which provide the food service, are generally supplied in a fixed amount, so that it is easy to count the content of each food component in each dish.
Preferably, after the step S103 of generating the health data list corresponding to the dish list according to the dish list, the method further includes the following step S104:
and step S104, generating diet suggestions and/or exercise suggestions in a set time period according to the health data list.
In this step, the management system may count the excess value or percentage of the intake data relative to the healthy intake value, determine which food components exceed the set threshold value according to the excess value or percentage, and then give dietary recommendations, such as: if the fat intake exceeds the standard, the diner can be advised to eat less meat food within the set time period afterwards, and if the cholesterol intake exceeds the standard, the diner can be advised to eat less food such as yolk, cream and the like within the set time period afterwards.
In the above steps S102 and S103, the form of the fee list and the health data list may be paper, but preferably adopts an electronic data form, the diner has a user account in an electronic form, and the diner can receive the electronic data and manage the electronic data through a mobile terminal such as a mobile phone, based on which, the data settlement process further includes the following step S201:
step S201, establishing a connection with the user account according to a first operation instruction of a diner;
in the step, diners can establish contact with the user account through the mobile terminal in the forms of code scanning and the like;
based on this, after the step S103 of generating the health data list corresponding to the dish list according to the dish list, the following steps S301 to S302 are further included:
step S301, deducting corresponding amount of fee from the user account according to the total amount of fee in the fee list;
step S302, pushing the expense bill data and the health data bill data to the user account.
In addition, the user can edit the health data list on the mobile terminal according to the actual diet condition of the user, so that the condition that the data is inaccurate due to the fact that the management system counts all the food components corresponding to the dishes into the health data list when the user does not eat all the dishes can be avoided, for example, the number of people or the proportion of eating the food list can be edited in the health data list by the user, and after the food is edited, the management system can adjust the data, regenerate diet suggestions and/or exercise suggestions and recalculate the excess values or the excess percentages of the food components, so that the user can better adjust subsequent diet.
Optionally, the method further includes an ordering management process, where the ordering management process includes the following steps S401 to S404:
step S401, acquiring a health data list in a set time period in the user account;
step S402, generating a recommended intake profile according to the health data list in a set time period, wherein the recommended intake profile comprises recommended intake values corresponding to various food components;
step S403, obtaining electronic menu data, wherein the electronic menu data comprises dishes available in the eating place where the diner is located, prices and food component data of each dish;
and step S404, generating a recommended diet list according to the recommended intake map and the electronic menu data.
Through the steps, the management system can provide accurate meal suggestions for the user, so that the meal staff can more visually manage the diet of the user, fatigue of the meal staff due to boring data is avoided, certain auxiliary meal ordering attributes are provided, and the meal ordering efficiency of the user can be improved.
Preferably, the step S402 of generating the recommended intake profile according to the health data list within the set time period includes the following steps S501-S504:
step S501, acquiring the generation time of each health data list in a set time period;
step S502, calculating the residual value of each food component contained in the data list according to the generation time and the metabolic rule of each food component;
step S503, overlapping the allowance values of the same type of food components in all the health data lists in a set time period to obtain an allowance map reflecting the food components in the current body of the diner;
and step S504, calculating the recommended intake map according to the residual map.
In the steps S501-S504, the metabolic rule of the human body is fully considered, the recommended intake map is calculated, the result accuracy is high, the reference value is good, and the recommended diet list has a health value.
Preferably, the calculating the recommended intake profile according to the residual profile in the above step S504 includes the following steps S601 to S604:
step S601, acquiring age data of diners from the user account;
step S602, obtaining recommended intake values of food components corresponding to the age groups of diners according to the age data;
step S603, calculating a recommended intake value corresponding to each food component according to the allowance value of each food component in the allowance map and the recommended intake value corresponding to the food component;
step S604, summarizing the recommended intake values of the food components to obtain the recommended intake map.
In the above steps S601-S604, the age group of the user is fully considered, the recommended intake value is given according to the characteristics of the typical metabolic rule and the like of the age group, and the recommended intake value is calculated according to the recommended intake value, so that the data accuracy of the calculated recommended intake map can be further improved.
Further, the step S404 of generating a recommended diet list according to the recommended intake profile and the electronic menu data includes the following steps S701-S706:
step S701, selecting a catering template, wherein the catering template comprises a plurality of dish grades, and each dish grade corresponds to one dish type;
in this step, the catering template may be selected by the user through the user terminal, or by the management system, and a typical catering template is as follows: one meat and two vegetables, one meat and one vegetable, two vegetables and one soup and the like.
Step S702, classifying dishes in the electronic menu data;
in this step, if the dishes in the electronic menu data include braised pork, stewed chicken, fried green vegetables and green pepper fried potatoes, the braised pork and the stewed chicken can be classified into meat dishes, and the fried green vegetables and green pepper fried potatoes are listed as vegetable dishes.
Step S703, filling dishes in the electronic menu data to each dish grade of the catering template according to the dish types to obtain all dish combinations;
in the step, if the meal matching template is meat and vegetable, and the dishes in the electronic menu data only comprise braised pork, stewed chicken blocks, fried green vegetables and green pepper fried potatoes, the braised pork and stewed chicken blocks are respectively matched with meat dish grades, and the fried green vegetables and green pepper fried potatoes are respectively matched with vegetable dish grades, so that four kinds of dish combinations can be obtained.
Step S704, calculating food component data of each dish combination;
step S705, judging the matching degree of the food component data of each dish combination and the recommended intake map;
in this step, the closeness of the food component data of the dish combination with respect to the recommended intake value of each food component in the recommended intake profile may be calculated as a criterion for judging the degree of matching.
And step S706, selecting a plurality of groups of dish combinations with the highest matching degree as recommended diet lists.
Thereafter, the management system may enable a one-touch order by interacting with the diner, who may select a recommended diet list.
In the step S101, the manner of obtaining the menu of the dishes ordered by the diner may be various, and here, an intelligent menu obtaining method is introduced in the occasions of schools, unit canteens, and the like.
Here, adopt the image recognition mode to obtain the dish list, consequently management system includes the camera on hardware, management system embeds there is the image recognition module in the software, the field of vision of camera covers the dish district of a staff of making a dish in the dining room, and the camera also can cover the main movable region of the staff of making a dish to make the camera except obtaining the image in dish district still can obtain the handheld container of making a dish of staff (the ladle of making a dish is common) and flourishing dish container (the common dinner plate), wherein, flourishing dish container generally contains a plurality of flourishing dish check so that adorn different dishes. In addition, the dish area comprises a plurality of square dish containing square basins which are arranged in a square array, the boundary lines of the dish containing square basins form a square grid network to divide the dish area into a plurality of areas, each area is provided with a number, each area is provided with one dish containing square basin, each dish containing square basin is filled with one dish, the dish name corresponds to the area number one by one, and the corresponding relation between the dish name and the area number is stored in the management system.
Based on the above basis, the process of the management system obtaining the list of the ordered dishes of the diner is as follows steps S801 to S804:
step S801, the image recognition module tracks the position of a dish serving container according to the data collected by the camera;
in this step, the image recognition module may extract and recognize the serving container from the image acquired by the camera according to the shape of the serving container, and after the serving container is recognized, the area number of the serving container at the position (when the serving container is in a certain area) may be obtained according to the division of the dish area, where the position of the serving container in step S801 refers to the area number.
Step S802, the image recognition module monitors the empty and full state of the dish serving container and the empty and full state of the dish containing grids in the dish containing container according to the data collected by the camera;
in the step, the image recognition module not only extracts and recognizes the dish serving container, but also extracts and recognizes the dish containing container based on walking, and further recognizes the image of the dish containing grid in the dish containing container after extracting the image of the dish containing container. In the step, the image recognition module can easily recognize whether the dish serving container is empty or full according to the characteristics of the dish serving container in the empty state, so that whether dishes are contained in the dish serving container or not can be known. In order to prevent that the dish is attached to and is leaded to the unable discernment of image recognition module to beat the dish container and be in empty state in the dish container, it can be scribbled oleophobic picture layer to beat the dish container, so, when the execution is emptyd the operation, can fully pour out the dish in the dish container, and the reduction greasy dirt is attached to, avoids image recognition module misidentification.
Step S803, when the change rule of the empty and full state of the dish serving container and the change condition of the empty and full state of the dish containing grids in the dish containing container accord with the set rule, confirming that an effective trigger event is finished;
specifically, in this step, the setting rule is: the change rule of the empty state and the full state of the dish serving container is changed from empty to full and then is changed from empty to full, and a dish containing grid in the dish containing container is changed from empty to full. In this way, the acquisition and conversion module 10 can determine that the worker carries out the operation of loading the dishes into the dish containing container, and can eliminate the operation of loading the dishes by the worker and pouring the dishes back into the dish containing square basin, so that the false detection can not be caused;
and step S804, determining the information of the dishes according to the position of the empty and full state change of the dish serving container.
Since it is confirmed in step S803 that the worker has performed the operation of loading the dishes into the dish container, but it is not yet confirmed what dishes are ordered, step S804 can find the names of the dishes based on the correspondence between the area numbers and the names of the dishes by identifying the area numbers where the dish container is located when the status of the dish container changes from empty to full.
Therefore, according to the dish beating operation of the dish beating workers, the dishes which are beaten can be intelligently identified and a dish list is generated.
The image recognition method of the steps S801-S804 has low hardware requirement on image recognition, the camera does not need to specifically shoot an image of the dish, the image recognition module does not need to recognize the dish according to the image, the image recognition module only needs to extract boundary information of each area and position information of the dish serving container and recognize empty and full information of the dish serving container and empty and full information of the dish containing grids in the dish containing container, and can recognize which kind of dish is loaded into the dish containing grids by a worker, the recognition is accurate, a large number of image algorithms are not needed for recognition, the problem of false recognition caused by the fact that the appearance of the dish is too similar in the traditional image recognition algorithm can be solved, the hardware cost is saved, and the camera with high resolution specification is not needed.
The invention also provides a catering health data management system, which comprises a processor and a memory; the memory is used for storing an executable program; the processor is used for executing the executable program to realize the catering health data management method.
The invention also provides a storage medium, wherein the storage medium is stored with an executable program, and the executable program is executed to realize the catering health data management method.
Through the above description of the embodiments, those skilled in the art will clearly understand that the method of the above embodiments can be implemented by software plus a necessary general hardware platform, and certainly can also be implemented by hardware, but in many cases, the former is a better implementation manner. Based on such understanding, the technical solutions of the present invention may be embodied in the form of a software product, which is stored in a storage medium (such as ROM/RAM, magnetic disk, optical disk) and includes instructions for enabling a terminal device (such as a mobile phone, a computer, a server, an air conditioner, or a network device) to execute the method according to the embodiments of the present invention.
The above description is only of the preferred embodiments of the present invention, and it should be noted that: it will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the principles of the invention and these are intended to be within the scope of the invention.
Claims (8)
1. A catering health data management method is applied to a catering health data management system and comprises a data settlement process, wherein the data settlement process comprises the following steps:
acquiring a dish list of dishes ordered by diners;
generating a cost list corresponding to the dish list according to the dish list;
generating a health data list corresponding to the dish list according to the dish list; wherein the health data list comprises intake data for a plurality of classes of food ingredients.
2. The restaurant health data management method of claim 1, wherein after generating the health data list corresponding to the dish list according to the dish list, the method further comprises:
and generating diet suggestions and/or exercise suggestions in a set time period after the health data list is generated.
3. The method of claim 1, wherein the diner has an electronic user account, and the data settlement process further comprises:
establishing a connection with the user account according to a first operation instruction of a diner;
after the health data list corresponding to the dish list is generated according to the dish list, the method further comprises the following steps:
deducting corresponding amount of fees from the user account according to the total amount of the fees in the expense list;
and pushing the expense bill data and the health data bill data to the user account.
4. The restaurant health data management method of claim 3, further comprising an ordering management process, the ordering management process comprising:
acquiring a health data list in a set time period in the user account;
generating a recommended intake profile from the list of health data over a set period of time, the recommended intake profile containing recommended intake values corresponding to each food component;
acquiring electronic menu data, wherein the electronic menu data comprises dishes available in a food place where diners are located, prices and food component data of each dish;
and generating a recommended diet list according to the recommended intake map and the electronic menu data.
5. The catering health data management method of claim 4, wherein the generating of a recommended intake profile from the list of health data over a set period of time comprises:
acquiring the generation time of each health data list in a set time period;
calculating the residual value of each food component contained in the data list according to the generation time and the metabolic rule of each food component;
overlapping the allowance values of the same type of food components in all the health data lists in a set time period to obtain an allowance map reflecting all the food components in the body of the diner currently;
and calculating the recommended intake map according to the residual map.
6. The method of claim 5, wherein calculating the recommended intake profile from the residual profile comprises:
acquiring age data of diners from the user account;
acquiring recommended intake values of food components corresponding to the age groups of diners according to the age data;
calculating a recommended intake value corresponding to each food component according to the allowance value of each food component in the allowance map and the recommended intake value corresponding to the food component;
and summarizing the recommended intake values of the food components to obtain the recommended intake map.
7. A catering health data management system is characterized by comprising a processor and a memory;
the memory is used for storing an executable program;
the processor is used for executing the executable program to realize the catering health data management method according to any one of claims 1-6.
8. A storage medium having stored thereon an executable program which when executed performs the method of catering health data management according to any of claims 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010315115.5A CN111584036B (en) | 2020-04-21 | 2020-04-21 | Restaurant health data management method, system and storage medium |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010315115.5A CN111584036B (en) | 2020-04-21 | 2020-04-21 | Restaurant health data management method, system and storage medium |
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| Publication Number | Publication Date |
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| CN111584036A true CN111584036A (en) | 2020-08-25 |
| CN111584036B CN111584036B (en) | 2024-05-07 |
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| CN202010315115.5A Active CN111584036B (en) | 2020-04-21 | 2020-04-21 | Restaurant health data management method, system and storage medium |
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