JP2004054365A - Cooking menu proposal method and system - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking menu proposal method and system for proposing an optimum cooking menu or recipe according to a physical state of an individual. <P>SOLUTION: When a customer specifying means 1 specifies a customer, a customer information extracting means 2 extracts a physical state and an ingested food from a customer management database 6. Subsequently, an ideal nutrient balance extracting means 3 extracts an ideal nutrient balance from an ideal nutrient balance database 7 based on the physical state of the customer. An ingested nutrient extracting means 4 calculates an ingested nutrient based on the ingested food of the customer with reference to a food-specific nutrient database 8. A cooking determination means 5 calculates a difference between the ideal nutrient balance and the current ingested nutrient, and extracts a cooking menu including a nutrient for compensating the difference from a recipe database 9. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
[Industrial applications]
The present invention relates to a method and a system for proposing an optimum dish for each individual and introducing a recipe (how to make).
[0002]
[Prior art]
In recent years, with changes in eating habits, people's interest in health has greatly increased. Consumers have come to think not only about the taste of daily diet, but also about nutritional balance. Recently, calories, typical nutrients, and the like of foods sold are also displayed in supermarkets and the like, which helps consumers to consider food menus and select foods.
[0003]
[Problems to be solved by the invention]
However, it is not easy to select a food containing necessary nutrients in consideration of nutritional balance and deciding on a menu of dishes, which makes it difficult for consumers to eat a well-balanced diet.
[0004]
In view of the above points, an object of the present invention is to provide a cooking menu proposal method and a system that can propose an optimal cooking menu and its recipe according to the physical condition of each individual. .
[0005]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, in the present invention, a recipe database that records information on details of cooking, an ideal nutrition balance database that records an ideal nutrition balance based on a physical condition, and a customer's physical condition and consumed food. Preparing a recorded customer management database and a food-specific nutrient database in which nutrients for each food are recorded, and inputting information for identifying the customer. Extracting from a management database, extracting an ideal nutritional balance of the customer based on the extracted physical condition, based on the extracted consumed food, referring to the food-specific nutrient database, Calculating the nutrient intake, calculating an error between the ideal nutritional balance and recent nutrient intake, and compensating for the error. The dishes containing the nutrients is characterized in that so as to perform the step of extracting from the recipe database.
According to the present invention, the content of the past search history or self-report of the customer, the intake nutrients are calculated assuming the ingested food, the error with the ideal intake required for the physical condition of the customer is calculated, Since a dish containing nutrients that compensates for errors is set as a dish to be recommended to customers, it is possible to propose an optimal dish menu and recipes for each individual.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.
(Basic system configuration)
FIG. 1 is a functional block diagram showing a configuration of an embodiment of a cooking menu proposal system according to the present invention. In FIG. 1, 1 is a customer identification unit, 2 is a customer information extraction unit, 3 is an ideal nutrition balance extraction unit, 4 is an intake nutrient calculation unit, 5 is a dish determination unit, 6 is a customer management database, and 7 is an ideal nutrition balance database. , 8 is a food-specific nutrient database, 9 is a recipe database, and 10 is customer information input means.
[0007]
The customer specifying means 1 is for specifying a customer whose food menu is to be determined, and in the present embodiment, a mouse / keyboard or the like for inputting a customer ID or the like recorded in the customer management database 6. Or an information reading device (for example, an IC card reader) from a recording medium on which a customer ID is recorded. The customer information extracting means 2 has a function of extracting customer information relating to the specified customer from the customer management database 6. Here, the customer information to be extracted includes items relating to the physical condition of the customer and the food or nutrient intake. The ideal nutrition balance extracting means 3 has a function of extracting the ideal nutrition balance by referring to the ideal nutrition balance database 7 based on the physical condition of the customer. The intake nutrient calculating means 4 has a function of calculating the intake nutrient of the customer, but there are two calculation methods. One is a method of extracting nutrients recorded in the food-specific nutrient database 8 based on the consumed food extracted by the customer information extracting means 2 and calculating the latest consumed nutrient. The other is a method of calculating recent intake nutrients based on the intake nutrients extracted by the customer information extraction means 2. The dish determining means 5 has a function of calculating an error between an ideal nutritional balance and a customer's recent intake nutrient, and determining a corresponding dish by referring to the recipe database 9 with a nutrient that complements the error.
[0008]
The customer management database 6 is a database that records information on customers. Here, an example of the customer information recorded in the customer management database 6 is shown in FIG. As shown in FIG. 2A, the customer information includes a member number (customer ID) for identifying the customer, the name of the customer, the gender of the customer, height, weight, age, chronic disease, living task, and food intake, It consists of the intake nutrient items. Among them, gender, height, weight, age, chronic disease, and living task are used as information on the physical condition of the customer. In addition, as for the consumed food, a search history of the past week or a self-reported consumed food is recorded. With regard to nutrient intake, the nutrient intake for the past week has been recorded. The ideal nutrition balance database 7 is a database that records an ideal nutrition balance for each physical condition. Here, an example of the ideal nutrition balance information recorded in the ideal nutrition balance database 7 is shown in FIG. As shown in FIG. 2B, the ideal nutritional balance information records the ideal intake of each nutrient for each combination of gender, height, weight, age, chronic disease, and living task. The food-specific nutrient database 8 is a database that records, for each food, the nutrients contained in the food. Here, an example of food-specific nutrient information recorded in the food-specific nutrient database 8 is shown in FIG. As shown in FIG. 2C, the food-specific nutrient information records the number of grams of the food, the nutrients and the amount included in the food, and the calories of the food, corresponding to the food name. The recipe database 9 is a database in which, for each dish, nutrients contained in the dish and names of foods required for the dish are recorded. Here, an example of the recipe information recorded in the recipe database 9 is shown in FIG. As shown in FIG. 2 (d), the recipe information records the nutrients contained in the dish and the name of the food that is the ingredient of the dish, corresponding to the dish name. The customer information input means 10 is for inputting customer information to the customer management database 6, and is realized by input devices such as a mouse and a keyboard.
[0009]
(Processing flow)
Next, the cooking menu proposal method according to the present invention will be described together with the processing operation of the cooking menu proposal system shown in FIG. FIG. 3 is a flowchart showing an outline of processing of the cooking menu proposal method of the present invention. First, necessary information is input to the customer management database 6 from the customer information input means 10 in advance. Subsequently, information for specifying a customer is input from the customer specifying means 1 (step S1). Specifically, a customer ID such as a member number for specifying a member is input. Subsequently, information on the physical condition of the identified customer and the consumed food is extracted (step S2). Specifically, the customer management database 6 is searched by the input member number, and the contents recorded in the physical condition of the corresponding customer and the items of the consumed food are extracted. Although it is possible to set in advance how much food to be consumed in the past, the present embodiment extracts food for the past week.
[0010]
Subsequently, the ideal nutritional balance of the customer is extracted based on the extracted physical condition of the customer (step S3). More specifically, the ideal nutrition balance extracting means 3 searches the ideal nutrition balance database 7 using the physical condition of the customer, that is, the combination of gender, height, weight, age, chronic disease, and life task as a search key, Extract the ideal value. Next, the intake nutrient is calculated based on the past consumed food extracted in step S2 (step S4). Specifically, the intake nutrient calculation means 4 searches the food nutrient database 8 using the food name of the intake food as a search key to extract the intake of each nutrient, and then calculates the total intake of each nutrient. That is, in the present embodiment, the total intake amount for one week is calculated. In reality, the ingested food recorded in the customer management database 6 is based on past search history or self-report, so there is no guarantee that the food has been eaten with certainty. Assuming that the user ate the menu, the total amount of food nutrients included in the search history is regarded as the total intake.
[0011]
Next, a dish optimal for the customer is determined based on the extracted ideal value of each nutrient and the calculated total intake of each nutrient (step S5). Specifically, the dish determining means 5 first calculates an error between the ideal intake of each nutrient extracted in step S3 and the total intake of each nutrient calculated in step S4. At this time, the ideal intake needs to be converted into minutes corresponding to the total intake. In this embodiment, since the total intake is calculated for one week as described above, the error is calculated after converting the ideal intake to one week. Subsequently, the dish determination means 5 searches the recipe database 9 as the amount of nutrient to make up for the calculated error, and extracts an optimum dish. At this time, if there is a dish that covers the lack of nutrition with one meal and the nutrition that is taken too much, it is extracted, but if not, several meals are extracted.
[0012]
The dishes extracted from the recipe database 9 are output from output means such as a display device and a printer. Here, an example of the menu to be output is shown in FIG. As shown in FIG. 4, the determined dish is output as a recommended menu. The customer can print this out and take it home. When several meals are extracted, for example, as shown in FIG. 5, the dinner menu of the day is displayed in detail, and the menu of the three meals of the next day is displayed.
[0013]
Note that the calculation of the nutrient intake in steps S2 and S4 will be described here because there are other methods. In the above example, in step S2, the customer information extracting means 2 extracts information on the ingested food from the customer management database 6. Therefore, in step S4, the customer information extraction unit 2 refers to the food-specific nutrient database 8 and corresponds to each ingested food. Nutrient intake is calculated. However, since the customer management database 6 also records the information on the intake nutrients, the customer information extraction means 2 directly extracts the information on the intake nutrients from the customer management database 6 in step S2. Thus, in step S4, it is only necessary to calculate the nutrient intake for a predetermined period (one week in this embodiment).
[0014]
(Specific application examples)
Next, an application example in which the cooking menu proposal method and system according to the present invention are embodied will be described. Here, it is assumed that a customer uses the present invention in a grocery store such as a supermarket. FIG. 6 shows an external perspective view of the cooking menu proposal system in such a case. As shown in FIG. 6, the cooking menu proposal system of the present invention is installed in a store as a cooking menu proposal terminal 60 equipped with a touch panel display. The cooking menu suggestion terminal 60 includes a display 61 on which information can be input by a touch panel type, a card reader 62 for reading and writing a recording medium such as an IC card, and a menu output unit 63 for printing out search results. The cooking menu suggestion terminal 60 has an internal configuration that is realized by a computer that performs arithmetic processing and its peripheral devices, and the functional configuration is as shown in FIG. An operation explanation 64 is also provided for a user who does not know how to operate the cooking menu suggestion terminal 60.
[0015]
It is assumed that the customer has previously registered as a member and has a membership card. The member card may be a medium on which digital data such as personal information of a customer can be recorded, and a magnetic card, an IC card, an optical card, and various other portable recording media can be applied. In the present embodiment, an IC card on which an IC chip is mounted is used as a member card. When the customer wonders what to eat for dinner on the day in the store, the customer causes the card reader 62 of the cooking menu proposal terminal 60 to read the membership card recording his or her personal information. Then, the card reader 62 reads the customer's membership number from the membership card and displays it on the display 61 together with the dish menu proposal screen. Here, the function of reading the member number of the customer with the card reader 62 and specifying the customer corresponds to the customer specifying means 1 of the system shown in FIG. Note that the customer identification means 1 may be realized by directly inputting a member number from the display 61. When the customer instructs the execution of the dish menu proposal from the display 61, the dish menu suggestion terminal 60 executes the processing shown in the flowchart of FIG. 2 to determine the dish. The determined food is displayed on the display 61 in the format shown in FIG. 4 or FIG. 5, and is printed out by giving a print instruction to the display.
[0016]
In this system, it is also possible for the member himself to search. In this case, a search screen as shown in FIG. 7 is displayed on the display 61 to allow the member to search. In the search screen shown in FIG. 7, the member selects from the items of the cooking genre, ingredients, time, cost, and cooking time, and clicks the “simple search” button, and the searched result is as shown in FIG. Is displayed in a simple format. The "Search in detail" button is used to set a more detailed item and move to a search screen for performing a search. In addition, buttons such as “Back”, “Narrow down”, and “Cancel” are provided.
[0017]
The preferred embodiment of the present invention has been described above, but the present invention is not limited to the above embodiment, and various modifications are possible. For example, the customer management database 6 may have information on not only the member himself / herself but also his / her family. In this case, the relationship with the member is also set. In addition, the customer management database 6 may include items such as blood pressure, visual acuity, body fat percentage, dispensing history, drug taking history, occupation, and medical examination date. For the items of height, weight, blood pressure, visual acuity, and body fat percentage, a health consultation corner can be provided in the store, and the measured values can be recorded there. The items of chronic diseases in the customer management database 6 include low blood pressure, high blood pressure, low visual acuity, high body fat percentage, low body fat percentage, diabetes, excessive drinking, osteoporosis, heart disease, cancer ancestry, allergy, and cold. Record specific details, such as the ease with which you can draw and weak bronchi. The items of the life task in the customer management database 6 relate to what kind of life one desires. "I want to improve my memory,""I want to recover from fatigue quickly,""I want to sleep soundly," and "I want to increase mental vitality." Record your specific desires such as "I want to improve endurance", "I want to improve my luck", "I want to make my head spin faster", "I want to be calm", "I want to improve my weakness". By recording more detailed data in this way, it is useful to make more accurate cooking suggestions. Also, by recording family information, it is possible to propose dishes for the whole family when suggesting a member's cooking menu.
[0018]
The reason that the customer management database 6 requires items for chronic diseases and living tasks is that, even if they are of the same body type, actually, the required nutrients differ depending on the chronic diseases and the life they want. To come. For this reason, registering a combination of nutrients including items for chronic diseases and daily life tasks will help to propose more accurate dishes.
[0019]
In the recipe database 9, in addition to the items as described above, menu completion photos, menu characteristic sentences, cooking time, calories, difficulty, how to make sentences (recipe) how to make video data, audio data, various names of ingredients, each of the ingredients Price, number of grams of each ingredient, number of grams corresponding to the constituent nutrients of each ingredient, cuisine genre (classification of Japanese, Western, Chinese, etc.), staple food (category of rice, noodles or bread), main ingredients (leaf vegetables) , Root vegetables, mushrooms, fish, shellfish, pork, beef, eggs, etc.), seasoning (garlic flavor, ginger flavor, miso flavor, mayonnaise flavor, etc.), main nutrition (vitamin B, vegetable fiber, mineral enhancement, etc.) ), Recommended Family (Grandfather's Recommended Menu, Children's Recommended Menu, Whole Family, Baby, etc.), Recommended Eating and Drinking Hours (Breakfast Recommendation, Lunch Recommendation, Dinner Recommendation, etc.) It is also possible to add the item. Further, in the example shown in FIG. 2, “nutrient A”, “nutrient B” and the like are shown as nutrients. Specifically, for example, protein, lipid, calcium, iron, retinol, carotene, vitamin A Indicated by B1, B2, B6, B11, C, D, E, P, K, cholesterol, DHA, EPA, saturated fatty acids and the like.
[0020]
Further, when the present invention is implemented in a store, it is also possible to present a sales position of a food serving as a material of the determined menu. In this case, it is necessary to prepare a database indicating the relationship between the food to be sold and the sales position in the store, or to record the sales position in the food-specific database 8 in association with each food. FIG. 8 shows an example of the menu output in this case.
[0021]
Lastly, the relationship between the cooking menu proposal system according to the present invention and another system for store management will be described. FIG. 9 is a system configuration diagram for store management. In FIG. 9, reference numeral 80 denotes a dish menu proposal system, 81 denotes a database server, 82 denotes a post register in a store, 83 denotes a product server in the head office, and 84 denotes a personal computer in the store. The cooking menu proposal system 80 can be expressed by the functional block diagram shown in FIG. 1 and is equivalent to the cooking menu proposal terminal 60 having the appearance shown in FIG. 6, but here, it is shown by one block. is there. The database server 81 is a server computer that manages the various databases illustrated in FIG. 1, and performs a process of updating the various databases held by the cooking menu proposal system 80 to the latest one at any time. The in-store POS register 82 is a cash register having a POS function, and performs processing for transmitting the sales history to the database server 81. The headquarters product server 83 is a server computer installed in a headquarters that manages a plurality of stores. The in-store personal computer 84 is a personal computer installed in the store, and has a function of transmitting input data to the database server 81 or the headquarters product server 83. The dish menu proposal system 80, the database server 81, the in-store POS register 82, the headquarters product server 83, and the in-store personal computer 84 are each capable of wired or wireless data communication.
[0022]
Next, a processing operation when the system shown in FIG. 9 is operated will be described. The store PC 84 is installed at a health consultation corner in the store, receives a member's health consultation, inputs data about the member such as the member's age, height, and weight, and transmits the data to the database server 81. The database server 81 records the received member data in the customer management database 6. In the store PC 84, a change in the price of a product sold in the store is input. The input product price is registered in the in-store POS register 82 via the headquarters product server 83. Further, the store PC 84 inputs the position where the product is displayed, and transmits the input display position to the database server 81. As a result, the latest information is recorded in the database managed by the dish menu proposal system 80 and the database server 81.
[0023]
【The invention's effect】
As described above, according to the present invention, according to the present invention, a recipe database that records information related to details of cooking, an ideal nutrition balance database that records an ideal nutrition balance based on a physical condition, a physical condition of a customer, and food consumption Prepare a customer management database that records the nutrients in the food and a food-specific nutrient database that records the nutrients in the food, enter information to identify the customer, and specify the physical condition and food intake of the specified customer from the customer management database. Extract, extract the ideal nutritional balance of the customer based on the extracted physical condition, calculate the latest intake nutrient by referring to the nutrient database by food based on the extracted food intake, Calculate the error between nutritional balance and recent intake nutrients, and extract from the recipe database foods containing nutrients that complement the error. Since the way, an effect that it is possible to suggest the best cooking menu and the recipe in accordance with each individual.
[Brief description of the drawings]
FIG. 1 is a configuration diagram showing an embodiment of a cooking menu proposal system of the present invention.
FIG. 2 is a diagram showing an example of information recorded in various databases.
FIG. 3 is a flowchart showing an outline of a cooking menu proposal method of the present invention.
FIG. 4 is a diagram showing an output result of a proposal menu.
FIG. 5 is a diagram showing an output result of a proposal menu when a proposal for a plurality of meals is made.
FIG. 6 is a diagram showing an appearance of a cooking menu suggestion terminal installed in a store.
FIG. 7 is a diagram showing a search screen in the dish menu suggestion terminal.
FIG. 8 is a diagram illustrating an output result of a proposal menu indicating a sales position of a food item.
FIG. 9 is a system configuration diagram for a store operation including a dish menu proposal system.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 ... Customer identification means 2 ... Customer information extraction means 3 ... Ideal nutrition balance extraction means 4 ... Intake nutrient calculation means 5 ... Cooking determination means 6 ... Customer management database 7 ... Ideal Nutrition Balance Database 8 Food Nutrient Database 9 Recipe Database 10 Customer Information Input Unit 60 Cooking Menu Proposal Terminal 61 Touch Panel Display 62 Card Reader 63・ Menu output unit 64 ・ ・ ・ Operation explanation 80 ・ ・ ・ Cooking menu proposal system 81 ・ ・ ・ Database server 82 ・ ・ ・ In-store post register 83 ・ ・ ・ Main office product server 84 ・ ・ ・ In-store personal computer

Claims (3)

A recipe database that records information about cooking details,
An ideal nutrition balance database that records the ideal nutrition balance based on physical condition,
A customer management database that records the customer's physical condition and food consumption;
A food-specific nutrient database that records nutrients for each food,
Entering information to identify the customer;
Extracting the identified physical condition and consumed food of the customer from the customer management database;
Extracting an ideal nutritional balance of the customer based on the extracted physical condition;
Based on the extracted food intake, referring to the food-specific nutrient database to calculate a recent intake nutrient,
Calculating the error of the ideal nutritional balance and recent intake nutrients, and extracting from the recipe database dishes containing nutrients that complement the error,
A cooking menu proposal method characterized by having: A recipe database that records information about cooking details,
An ideal nutrition balance database that records the ideal nutrition balance based on physical condition,
A customer management database that records the physical condition and nutrient intake of the customer;
Entering information to identify the customer;
Extracting the physical condition and nutrient intake of the identified customer from the customer management database;
Extracting an ideal nutritional balance of the customer based on the extracted physical condition;
Calculating the error of the ideal nutritional balance and intake nutrients, and extracting a dish containing nutrients that complements the error from the recipe database,
A cooking menu proposal method characterized by having: A recipe database that records information about cooking details,
An ideal nutrition balance database that records the ideal nutrition balance based on physical condition,
A customer management database that records the customer's physical condition and food consumption;
A nutrient database by food that records nutrients by food,
Customer identification means for entering information to identify the customer;
Customer information extracting means for extracting the physical condition and consumed food of the specified customer from the customer management database,
Ideal nutrition balance extraction means for extracting an ideal nutrition balance of the customer based on the extracted physical condition,
Based on the extracted food intake, intake nutrient calculation means to calculate the latest intake nutrients by referring to the food-specific nutrient database,
Calculating the error of the ideal nutritional balance and recent intake nutrients, a dish determination means to extract from the recipe database dishes containing nutrients that complement the error,
A cooking menu proposal system characterized by having:

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