JP2016085500A - Menu providing system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an appropriate cooking menu corresponding to the current health status of a user by rationally selecting a cooking menu including nutrition necessary for the user.SOLUTION: The menu providing system is configured by: terminal equipment 2 and 3 for acquiring health condition related to the health status of a user; and a management device 1 for providing cooking menu information corresponding to the user on the basis of the health information of the user. The management device 1 includes: an analysis part 12 for extracting nutrition necessary for the health status of the user from a food database 4 on the basis of the health information of the user; an evaluation part 13 for evaluating the cooking menu suitable for the current health status by putting the cooking menu into points on the basis of the necessary amount of the nutrition corresponding to the health status of the user and the content of the nutrition in the cooking menu to evaluate the cooking menu suitable for the current health status; and a determination part 14 for acquiring the latest meteorological information to adjust the points of the cooking menu on the basis of meteorological information, and for selecting a plurality of cooking menus having high points.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a menu providing system that proposes an appropriate cooking menu according to a user's health condition and weather.

  In order to maintain health, you must eat appropriately according to your health. In particular, it is necessary for a newly ill person or a person with a past illness to select a cooking menu so that the necessary nutrients and calories can be consumed.

  For example, Patent Document 1 describes that a cooking menu is created based on dietary restriction information corresponding to a patient's symptoms and food information such as calories and nutrients. Patent Document 2 describes that when a user inputs a symptom and inputs a food or nutrient, a cooking menu is searched. Patent Document 3 describes that a cooking menu is determined based on a user's disease, health condition, season, regional information, and the like, and the cooking menu is corrected based on the user's food intake information and calorie and nutrient excess / deficiency information. Has been. Patent Documents 4 and 5 describe determining a cooking recipe based on weather information.

JP 2006-40269 A JP 2004-152016 A JP 2003-122854 A JP 2003-288482 A JP 2012-168836 A

  Conventionally, cooking menus are selected in consideration of calories and nutrients according to health conditions such as diseases. However, the user's health condition is infinite and there are many nutrients. There are many cooking menus that allow the user to ingest the necessary amount of nutrients that the user must ingest for such a health condition. Since an index for selecting an appropriate food menu for the user from these food menus is not clear, it is difficult to select an appropriate food menu from a large number of food menus with daily changes. In addition, health conditions may change as the weather changes from moment to moment. It is also necessary to select a cooking menu according to such weather changes. Furthermore, local foods and cooking menus are made using materials available in the area, and it is desirable to consider food menus that match the climate of each region when selecting them.

  In view of the above, the present invention provides a menu providing system capable of providing an appropriate cooking menu according to the current health condition of a user by rationally selecting a cooking menu based on a specific index. With the goal.

  The menu providing system of the present invention includes a terminal device that acquires health information related to a user's health state, a management device that is communicable with the terminal device, and that provides cooking menu information according to the user based on the user's health information, And a food database that stores information on ingredients that have effective nutrients for health conditions, and a food menu database that stores information on food nutrients used for each food menu. Based on the health information, the analysis unit extracts the nutrients necessary for the user's health status from the food database, and the cooking menu based on the nutrient requirements for the user's health status and the nutrient content in the cooking menu And an evaluation unit that evaluates food menus suitable for health conditions, The latest weather information at the location where the is located, the point of the cooking menu is adjusted based on the weather information, and a decision unit that selects a plurality of cooking menus with high points, and information on the selected cooking menu And a communication unit that outputs to the user terminal device.

  The management device acquires user position information through communication with the terminal device. The analysis unit recognizes the current state of health of the user from the user's health information, and extracts necessary nutrients based on the current state of health. The evaluation unit gives points to the cooking menu including necessary nutrients, and picks up the cooking menu according to the points. The determination unit acquires weather information at a position where the user is present from a weather server that creates weather information that predicts a weather change at a specific position based on the acquired user position information, and based on the predicted weather change By adding or subtracting points of the cooking menu, a cooking menu that can ingest nutrients necessary for the user's health state is determined according to the level of the points. In addition, when there is a cooking menu peculiar to the region where the user is present or when there is a cooking menu using local special ingredients, it is good to add points.

  Necessary nutrients for health status are ranked according to importance, and the higher the importance, the higher the points. The evaluation unit compares the necessary amount of nutrients with respect to the health condition of the user with the content of nutrients in the cooking menu, and adds points of the cooking menu when the latter content is greater than the necessary amount of the former. Thereby, the point becomes high, so that the cooking menu containing a required nutrient is.

  The evaluation unit compares the calorie necessary for the health condition of the user with the calorie of the cooking menu, and adds points of the cooking menu when the latter calorie is lower than the former calorie. Thereby, the cooking menu which does not take too many calories can be selected.

  According to the present invention, by making the cooking menu point according to the current health condition of the user and the weather changes that affect the physical condition of the user, it becomes rational so that anyone can understand the criteria for selecting the cooking menu. It is possible to provide an appropriate cooking menu that can ingest the nutrients necessary for the child.

The figure which shows the whole structure of the menu provision system of embodiment of this invention. The figure which shows an example of the case of food database The figure which shows an example of the cooking menu of a cooking menu database Control block diagram of management device and terminal device The figure which shows an example of an evaluation table Cooking menu selection flowchart

  A menu providing system according to an embodiment of the present invention is shown in FIG. The menu providing system includes a management device 1 that provides cooking menu information according to a user based on the user's health information, terminal devices 2 and 3 that acquire health information related to the user's health state, and effective nutrients for the health state A food database 4 that stores information about foods having food, a food menu database 5 that stores information about nutrients of food used for each food menu, and a user information database 6 that stores information about users registered in this system And a case database 7 summarizing the disease and various symptoms appearing due to the disease.

  The management device 1 is a server installed in a system operating organization such as a medical institution or a welfare organization. The client side terminal devices 2 and 3 and the management device 1 are networks such as the Internet, a mobile phone network, a LAN, and a WAN. It is possible to communicate through.

  The terminal device 2 is a communication terminal capable of data communication such as a smartphone, a tablet terminal, a mobile phone, and a personal computer owned by the user. Such a user terminal device 2 is connected to a network wirelessly or by wire, and performs bidirectional data communication with the management device 1. When the user inputs health information regarding the health condition such as physical condition, disease case, and biological information to the terminal device 2, the terminal device 2 acquires the user's health information. The terminal device 2 transmits the acquired health information to the management device 1.

  The terminal device 3 is a sensor or a measuring device that collects user biometric information. Such a terminal device 3 for collecting information collects biological information such as body weight, body temperature, blood pressure, blood sugar, heart rate, activity amount, breathing, and sleep state from the user himself.

  The information collecting terminal device 3 is connected to the user terminal device 2 and transmits data to the management device 1 through the user terminal device 2. Alternatively, when the terminal device 3 for collecting information has a communication function, the terminal device 3 for collecting information performs data communication with the management device 1. Note that the user terminal device 2 may be a wearable terminal including a sensor and a measuring device so that biological information can be collected.

  When the terminal devices 2 and 3 do not have a communication function with the network, a gateway 8 is provided. The gateway 8 is connected to the network and can communicate with the management apparatus 1. The terminal devices 2 and 3 can communicate with the gateways 2 and 3 by wireless communication such as Bluetooth (registered trademark) and ZigBee (registered trademark). Alternatively, the terminal devices 2 and 3 are connected to the gateway 8 by USB or the like, and communication is performed between the terminal devices 2 and 3 and the gateway 8. Accordingly, the terminal devices 2 and 3 communicate with the management device 1 through the gateway 8.

  The food material database 4, the food menu database 5, the user information database 6, and the case database 7 are each constructed in a database server, and each database server is connected to a network. In addition, you may construct | assemble these databases 4-7 in one database server. Alternatively, these databases 4 to 7 may be constructed in a storage device built in the management device 1 or a storage device externally attached to the management device 1.

  The management device 1 communicates with a plurality of terminal devices 2 and 3 through a network, collects information from the terminal devices 2 and 3, and provides information to the terminal devices 2 and 3. In addition, the management device 1 manages the databases 4 to 7, accesses the databases 4 to 7, and reads / writes data from / to the databases 4 to 7.

  As shown in FIG. 2, the food database 4 contains cases obtained from the case database 7 such as diseases, subjective symptoms, physical condition, and the like, the nutrients for the cases, the necessary amount of nutrients, and the nutrients. Data such as the ingredients, the effects of nutrients, and the cooking menu using the ingredients are stored, and the related data is managed collectively for each case.

  Cases stored in the food database 4 include hypertension, hypotension, diabetes, arteriosclerosis, anemia, hyperlipidemia, angina, obesity, bronchial asthma, atopic dermatitis, low back pain, stiff shoulders, headache, Examples include dizziness, tired eyes, tinnitus, stomatitis, arthritis, hay fever, influenza, pneumonia, bronchitis, food poisoning, sunburn, athlete's foot, neurosis, neurosis, autonomic dysfunction, depression, and insomnia.

  As effective nutrients for hypertension, potassium, EPA, DHA, water-soluble plant fiber, chitin / chitosan, allicin, taurine, α-linolenic acid, vitamin E, selenium, oleic acid, linoleic acid, alginic acid, magnesium, calcium , Vitamin D, isorosine, sodium, saturated fatty acids, carbohydrates / high calories, LDL cholesterol, and the like.

As data on potassium,
Necessary amount: (male) 2.5 g, (female) 2.0 g
Ingredients: kelp, hijiki, spinach, taro, sweet potato, soybean, cotton tofu, kiwi, avocado, banana Efficacy: expels Na and lowers blood pressure. Muscle energy recipe: soy and hijiki grated dressing, avocado banana drink, boiled taro and squid, koya tofu and sorghum kombu

  Similarly, necessary amounts, ingredients, effects, and recipe data are stored in the ingredients database 4 for other nutrients. Similarly, data is stored for each case. In addition, the required amount of nutrients (active ingredients) described in the database 4 in FIG. 2 is a numerical value per day.

  By the way, in the nutrients for each case, it is a very effective nutrient for the case, and must be ingested, must be ingested because it is effective, and should not be ingested because it adversely affects the case There is. The effectiveness of each nutrient is important. Therefore, the importance of nutrients for cases is set, and necessary nutrients are ranked according to the importance. Essential nutrients are set with high importance, and importance is set in stages such as most important (A), important (B), good (C), and impossible (D). The food material database 4 also stores data relating to the importance.

  Of the nutrients for hypertension, potassium, EPA, DHA, water-soluble plant fiber, chitin / chitosan, and allicin are the most important. Taurine, α-linolenic acid, vitamin E, selenium, oleic acid, linoleic acid, alginic acid, magnesium are considered important. Calcium, vitamin D and isorosine are considered good. Sodium, saturated fatty acids, carbohydrates / high calories, and LDL cholesterol are disabled.

  As shown in FIG. 3, the cooking menu database 5 stores data on the cooking menu, the ingredients used in the cooking menu, the amount of ingredients used, the nutrients contained in the ingredients, and their content and calorie content, respectively. Data related to each is managed together. The cuisine menu database 5 includes not only Japan but also regional cuisines from around the world and region-specific cuisine menus using local ingredients.

  A large number of cooking menus are stored in the cooking menu database 5, and the cooking menus are added or updated as needed. As an example of the stored food menu, for “Fried chicken flavor” for 4 persons, the ingredients are 150g chicken thigh, 1 green broth, 3 tablespoons bread crumbs, 20g butter, 2 salad vegetables, 1/2 onion grated One serving, 1/2 carrot grated, 2 tablespoons sake, 2 tablespoons mirin, and 2 tablespoons thin soy sauce.

  And based on the food component database 5, the calorie content and nutrient data for each food are stored. For example, in chicken thigh, data on the content of a large number of nutrients such as calorie content 253 kcal, protein 17.3 g, lipid 19.1 g, sodium 42 mg, calcium 8 mg are stored. In addition, the value shown in this database 5 represents the component contained per 100g of edible parts. Similarly, data on the calorie content and the content of each nutrient is stored for other foods. Similarly, data is stored for each dish menu.

  The user information database 6 includes data such as personal information such as the place of residence and home of the user registered in the system, health information such as biometric information and medical history, and meal information related to meal history such as a menu of meals eaten in the past. Each is stored, and related data is managed collectively for each individual. When the management apparatus 1 acquires the user's health information and meal information, the management apparatus 1 accumulates the information in the user information database 6.

  As illustrated in FIG. 4, the management device 1 includes a communication unit 10 that performs communication through a network, and a control unit 11 that performs processing for selecting dish menu information to be provided to a user. In order to rationally select appropriate cooking menu information according to the current health condition of the user, the control unit 11 includes an analysis unit 12 that extracts nutrients necessary for the user, and a cooking menu based on the necessary nutrients. And an deciding unit 14 for determining a cooking menu that is considered appropriate at the time when the user eats.

  The control unit 11 executes the operation of each unit in a predetermined procedure based on the application software for providing the cooking menu installed in the management device 1.

The communication unit 10 communicates with the terminal devices 2 and 3 to receive health information from the user terminal device 2 and biological information from the terminal device 3 for collecting information. In addition, the communication unit 10 outputs the cooking menu information related to the cooking menu selected by the control unit 11 to the user terminal device 2.

  The analysis unit 12 lists the ingredients used in the dish menu selected from the dish menu database 5, extracts the nutrients related to the specific health condition from the ingredient database 4, and needs the nutrients for the specific health condition Confirm the amount. In addition, when the user's health information is acquired from the terminal devices 2 and 3, the analysis unit 12 determines the user's case based on the health information and identifies the current health state. And the analysis part 12 extracts a nutrient required with respect to this health condition.

  The evaluation unit 13 points the cooking menu based on the necessary amount of nutrients for the current health condition and the nutrient content in the cooking menu, and stores each cooking menu stored in the cooking menu database 5 in the food material database 4. Assess for each stored health condition.

  In other words, the evaluation unit 13 compares the necessary amount of nutrients for the current health condition with the nutrient content in the cooking menu, and calculates the points of the cooking menu according to the current health condition. Here, the content of nutrients in the cooking menu is the sum of the content of nutrients contained in each food used in the cooking menu.

  The evaluation unit 13 performs a comparison for each nutrient, and when the latter content is equal to or greater than the former amount, adds a point on the cooking menu, and when the latter content is less than the former amount, the point is not added. .

  For example, when the content of nutrients in the cooking menu is less than the required amount of nutrients for the current health condition, 0 points, when the former content is the same as the required amount of the latter, 3 points, the former content is necessary for the latter When more than amount, 5 points are awarded. At this time, the higher the importance of the nutrient, the higher the point. For example, for the nutrients with the most importance, the points are doubled. For nutrients that are important in importance, the points are multiplied by 1. When the content is within a predetermined range of the required amount, for example, ± 10%, the content and the required amount are the same.

  Moreover, the evaluation part 13 compares the calorie required with respect to the present health condition, and the calorie of a cooking menu. An evaluation part adds the point of a cooking menu, when the latter calorie is lower than the former calorie. That is, when the latter calorie is less than or equal to the former calorie, the menu point is added. When the latter calorie is more than the former calorie, the cooking menu point is deducted. When both calories are the same, 0 points. Is done.

  The evaluation unit 13 sums up the points of the cooking menu and creates an evaluation table listing the points for each case with respect to the cooking menu in the cooking menu database 5 as shown in FIG. The evaluation table is stored in the storage device of the management device 1 or stored in any database.

  And the evaluation part 13 evaluates the suitability of the cooking menu with respect to the present health condition by the height of the point of each cooking menu. That is, the evaluation unit 13 determines that the cooking menu with a high point is a cooking menu capable of ingesting nutrients necessary for the health state of the user, and picks up a plurality of cooking menus in descending order of the points.

  The determination unit 14 acquires the latest weather information, and narrows down an appropriate food menu from among a plurality of food menus picked up by the evaluation unit 13 based on weather information and time information such as seasons and meal times. That is, the determination unit 14 estimates the health state at the time when the user eats, and adjusts the points of the cooking menu with high picked-up points so that the nutrients necessary for the health state can be ingested. Finally, select a number of dishes with high points.

  In order to acquire the latest weather information at the position where the user is, the management device 1 checks the position information of the user. When the terminal device 2 includes a GPS, the terminal device 2 acquires the current position information of the user using the GPS, and transmits the user's position information to the management device 1. The management device 1 acquires user position information from the terminal device 2. In addition, when the terminal device 2 performs wireless communication using a mobile phone network or the like, the management device 1 uses the location information obtained from a communication relay device such as a base station or a wireless LAN access point based on the location information of the user. To get.

  When the management device 1 acquires the user's position information, the determination unit 14 acquires weather information at the current location of the user. The management apparatus 1 is made accessible via a network to a weather server 15 that creates weather information that predicts a weather change at a specific location.

  The determination unit 14 acquires the weather information of the current location of the user from the weather server 15, estimates the weather at the meal time based on the predicted weather change, and adds or subtracts the points of the cooking menu based on the weather. . And the determination part 14 selects as a cooking menu suitable for providing a user with several cooking menu with a high point.

  The user is registered in the management apparatus 1 so that the user can use this system. First, the user operates the terminal device 2 to access the management device 1. The control unit 11 of the management device 1 operates application software for providing a cooking menu and displays an input screen on the display unit 16 of the user terminal device 2.

  The user inputs user information on the displayed input screen. The terminal device 2 transmits the input user information to the management device 1. The control unit 11 of the management apparatus 1 stores the received user information in the user information database 6 and performs user registration. As the user information, the user name, whereabouts, place of birth, date of birth, physical features such as height and weight, past illness, and basic health survey data are input. The basic health survey data includes items such as sleep, meals, daily activities, social activities, human composition, housing, and health status.

  Here, as shown in FIG. 6, when a registered user desires to provide a cooking menu, the user operates a recipe button displayed on the display unit 16 of the terminal device 2 (S1). The management device 1 causes the terminal device 2 to display an operation screen for inputting user health information such as the current physical condition.

  The user inputs biological information such as physical condition, weight, blood pressure, body temperature, etc. through the operation screen of the terminal device 2. For example, a picture of a human body on which an input button for a body part name is arranged is displayed on the operation screen for inputting physical condition. When the user operates the input button of the part to be reported and inputs a specific situation such as painful or unwell, the terminal device 2 generates health information regarding the physical condition of the user. The terminal device 2 transmits user health information including physical condition and biological information to the management device 1. The management device 1 accumulates the received user health information in the user information database 6 (S2).

  On the other hand, when the information collecting terminal device 3 collects the user's biometric information periodically or at any time, the information collecting terminal device 3 directly transmits the biometric information to the management device 1 or the user terminal device. The biological information is transmitted to the management apparatus 1 through 2.

  The control unit 11 of the management apparatus 1 also accumulates user health information acquired from the information collecting terminal apparatus 3 in the user information database 6. When the management device 1 receives the user's health information from the terminal devices 2 and 3, the control unit 11 confirms that the received health information does not include biometric information, and then updates the user's latest information from the user information database 6. The user's health information is acquired by reading the biometric information.

  The control unit 11 of the management device 1 acquires the user's health information, acquires the user's location information from the user terminal device 2, and based on the user's location information, the weather information at the current location of the user from the weather server 15 Is acquired (S3). The weather information provided by the weather server 15 is meteorological information in the 1 km mesh forecast range, and is updated every fixed time, for example, every 5 minutes.

  The control unit 11 analyzes future weather changes in the user's current location from the acquired weather information, analyzes the user's health information to recognize the user's current health condition, and based on biometeorology, future weather changes Generate health advice that takes into account. The control part 11 transmits the information regarding health advice to the terminal device 2 for users. The user terminal device 2 displays the received information and presents health advice to the user (S4).

  When the management apparatus 1 selects a cooking menu, the control unit 11 of the management apparatus 1 extracts necessary nutrients for the user based on health information including the user's physical condition and weather information in the user's current location, and is necessary. A menu of dishes that contain various nutrients. The dish menu selected in this way is a meal suitable for the current health condition of the user.

  First, the analysis unit 12 analyzes the health information acquired from the terminal devices 2 and 3 and confirms the user's physical condition and biological information. Moreover, the analysis part 12 reads the user information of a corresponding user from a user information database, and recognizes a user's present health condition based on health information or user information (S5). Then, the analysis unit 12 derives one or a plurality of cases corresponding to the current state of health of the user (S6).

  Next, the evaluation unit 13 points each dish menu to the derived case (S7). Here, when the evaluation table has already been created, the evaluation unit 13 reads the points of each cooking menu for the derived case with reference to the evaluation table. When there is no evaluation table, the evaluation unit 13 compares the necessary amount of nutrients necessary for the user's case with the content of nutrients in the cooking menu, and calculates points of the cooking menu according to the user's case. .

  The evaluation unit 13 calculates points for each dish menu stored in the dish menu database 5. Since the necessary amount of nutrients in the food material database 4 is a numerical value per day, it is converted into the necessary amount for one meal. At this time, the required amount of one time is converted according to the meal time like breakfast, lunch, and dinner, but the conversion rate differs depending on the amount of meal for each time of the user. For example, for a user who has the largest amount of lunch, the required amount at lunch is greater than the required amount at dinner. Further, the evaluation unit 13 confirms the user's age, sex, and physique (height, weight, body fat percentage) birth place from the user information database 6 and corrects the necessary amount of nutrients. That is, when the age is young, male, or good physique, the necessary amount of nutrients is set to be large. In addition, since the basal metabolic rate varies depending on the birthplace, such as from a hot country or a cold country, the necessary amount of nutrients is corrected in consideration of the birthplace.

  For example, when the user has hypertension, according to the food database 4, the most necessary nutrients are potassium, EPA, DHA, water-soluble plant fiber, chitin / chitosan, and allicin. Points are scored based on the dish menu database 5 with the dish menu as a grilled chicken flavor.

  Since the total potassium content of each ingredient used in this cooking menu is less than the required amount, the point is zero. Ingredients containing EPA and DHA are not used. The amount of water-soluble plant fiber is less than the required amount, and the point is 0. The most important food containing allicin is used, so the point is 6. Since foods containing important α-linolenic acid, oleic acid and linoleic acid are used, the points are 3 each. Each content of vitamin E, selenium, and magnesium is less than the required amount, and the point is 0. No food containing alginic acid is used. The food menu has more calories than needed for hypertension, so the point is 0. Therefore, the point for the hypertension of the flavored chicken is 15. In addition, since seasonal ingredients come out according to the season, points may be added to the cooking menu using seasonal ingredients.

  Based on the weather information acquired from the weather server 15, the determination unit 14 estimates future weather from the predicted weather change in the current location of the user (S8). When the user inputs the meal time to the terminal device 2, the determination unit 14 estimates the weather after a predetermined time, that is, the weather at the time of eating. The determination unit 14 adds or subtracts the points of the cooking menu based on the weather, and adjusts the points of the cooking menu according to the weather at the time of eating (S9).

  Sudden climate changes stress the human body and make it worse, such as when the air pressure decreases, the body swells, when the temperature decreases, the blood pressure increases, and when the temperature and humidity increase, the discomfort index increases. Or affect the human body like emotional instability. Therefore, it is desirable to have a meal that can reduce the impact of climate change as much as possible.

  Thus, when it is predicted that the temperature will drop, points will be added to the warm food menu and points will be deducted from the cold food menu. Since the blood pressure increases due to a decrease in temperature, points are added to the cooking menu that includes ingredients that have the effect of lowering blood pressure. When the temperature is predicted to rise, points are added to the cooking menu that includes ingredients with high moisture content or ingredients that cool the body. On the contrary, points are deducted in the cooking menu including ingredients that have the effect of warming the body.

  When the air pressure is predicted to drop, points are added to the food menu that includes foods that lower blood pressure or foods that improve blood circulation. In addition, since swelling is likely to occur, points are added to a cooking menu that includes foods that have a diuretic effect. When the humidity is expected to drop or the air is expected to dry, points are added to the cooking menu that includes ingredients that have the effect of enhancing immunity to make it less susceptible to colds and flu.

  In addition, the determination unit 14 adds points to a region-specific dish menu such as a dish menu using region-specific ingredients obtained from the user's position information or a local dish in the region. (S10).

  And the determination part 14 selects as a cooking menu suitable for providing a user with a cooking menu with a high point in the cooking menu which adjusted the point (S11). Multiple menus are selected in descending order of points. At this time, the deciding unit 14 refers to the meal information of the user in the user information database 6 to confirm the dish menu that has been eaten in the past, and checks whether the same kind of dish menu is included. When there is a cooking menu of the same type, the determination unit 14 excludes this cooking menu from selection targets.

  Thereafter, the determination unit 14 presents the selected plurality of cooking menus to the user (S12). The control unit 11 creates cooking menu information including a recipe and advice on the health condition of the user regarding the selected cooking menu, and outputs the cooking menu information to the user terminal device 2. Moreover, the control part 11 accumulate | stores the created dish menu information in the user information database 6 as the said user's meal information.

  When the user terminal device 2 receives the cooking menu information from the management device 1, the user terminal device 2 displays the cooking menu information on the display unit 16. The display unit 16 displays ingredients and recipes used for the cooking menu. At this time, the first cooking menu having the highest point is displayed so as to be most conspicuous. For example, a plurality of pages on which the respective cooking menus are placed are displayed in an overlapping manner, and the first cooking menu page is displayed in the foreground.

  When the user looks at the cooking menu displayed on the terminal device 2 and performs an operation of selecting one cooking menu from a plurality of cooking menus, the terminal device 2 displays the recipe of the selected cooking menu. The terminal device 2 displays how to make a cooking menu and ingredients used. When the user decides a desired food menu from the presented food menu, the terminal device 2 transmits the food menu selected by the user to the management device 1. The control unit 11 of the management apparatus 1 accumulates the selected cooking menu in the user information database 6 as a cooking menu that the user has eaten. In this way, the user's meal history can be managed.

  Here, when the user desires this cooking menu, the ingredients necessary for making the cooking menu must be prepared. For this purpose, the management device 1 provides a means for allowing foodstuffs to be purchased. As this means, for example, in the case of online shopping that delivers the ingredients desired by the user to the user's hand, the management device 1 displays the shopping site page on the terminal device 2, and the user operates the terminal device 2. Order the desired ingredients. Or the management apparatus 1 displays the information of the shop which can purchase foodstuffs on the terminal device 2 so that a user himself can go to a shop. And the management apparatus 1 displays the information which guides transportation systems, such as a train and a bus, in order to go to this shop on the terminal device 2. FIG. The user looks at the provided information and goes shopping.

  In addition, this invention is not limited to the said embodiment, Of course, many corrections and changes can be added to the said embodiment within the scope of the present invention. When a plurality of cases are derived as a result of the management apparatus 1 analyzing the current state of health of the user based on the user's health information, points are calculated for each case with respect to one dish menu. In this case, the highest point is set as a point for this cooking menu.

  When presenting a cooking menu, a plurality of cooking menus may be presented. Based on the time accessed by the user, the control unit 11 of the management device 1 selects a cooking menu for each meal time such as breakfast and lunch, lunch and dinner, and breakfast and lunch and dinner. At this time, the determination unit 14 predicts the weather at each meal time and adjusts the points of each cooking menu.

  Moreover, since weather information is updated for every fixed time, the control part 11 of the management apparatus 1 checks whether a sudden weather change is predicted based on the newest weather information. When a sudden weather change is predicted, the determination unit 14 adjusts the points of the cooking menu according to the weather change, and selects a cooking menu appropriate for the user again. A plurality of selected cooking menus are presented to the user.

DESCRIPTION OF SYMBOLS 1 Management apparatus 2 Terminal apparatus for users 3 Terminal apparatus for information collection 4 Food database 5 Cooking menu database 6 User information database 7 Case database 10 Communication part 11 Control part 12 Analysis part 13 Evaluation part 14 Determination part 15 Meteorological server 16 Display Part

Claims (5)

A menu providing system comprising: a terminal device that acquires health information related to a user's health state; and a management device that is communicable with the terminal device and provides cooking menu information according to the user based on the user's health information. There,
A food database that stores information about ingredients that have effective nutrients for health conditions, and a cooking menu database that stores information about the nutrients of ingredients used for each cooking menu;
The management device extracts, based on the user's health information, an analysis unit that extracts a nutrient necessary for the user's health state from the food database, a necessary amount of the nutrient for the user's health state, and a content of the nutrient in the cooking menu Based on the menu, the evaluation menu that evaluates the cooking menu suitable for the current state of health, the latest weather information at the location where the user is located, and the point of the cooking menu based on the weather information A menu providing system comprising: a determination unit that adjusts and selects a plurality of cooking menus with high points; and a communication unit that outputs information on the selected plurality of cooking menus to a user terminal device. The management device acquires the user's position information, and the determination unit acquires the weather information at the position where the user is present from the weather server that creates the weather information that predicts the weather change at the specific position, and the predicted weather change 2. The menu providing system according to claim 1, wherein points of the cooking menu are added or subtracted based on the menu. Necessary nutrients for health status are ranked according to importance, the higher the importance, the higher the points, and the evaluation section compares the nutrient requirements for the user's health status with the nutrient content in the cooking menu The menu providing system according to claim 1, wherein when the content of the latter is more than the necessary amount of the former, points of the cooking menu are added. The evaluation unit compares a calorie necessary for a user's health condition with a calorie of a cooking menu, and adds points of the cooking menu when the latter calorie is lower than the former calorie. 4. The menu providing system according to any one of 3. The menu providing system according to claim 1, wherein the terminal device collects biometric information of the user and transmits health information including the biometric information to the management device.

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