JP3604226B2 - Lunch management system - Google Patents

Description

となる。ここで、「１２３．９」は変更前の「エネルギー」の値であり、「１０２」は「かれい」の１００ｇ当たりの「エネルギー」の値である（図６を参照）。
【００４４】
また、図９に示す材料集計ファイル１０８において、「白身魚」の「６３７．００ｇ」は、図１２に示すように「かれい」の「１１０５．００ｇ」に変更される。材料集計ファイル１０８が変更されると、変更後の内容に基づいて発注伝票が作成される。したがって、食品を発注する直前において、ダミーとして記録された「白身魚（一般）」を具体的な「かれい」に変更することが容易に行われ、且つ変更前後における各献立の成分値１５４がほぼ同一に維持される。
【００４５】
また、食品名１７２を変更したときに、変更後の成分値の合計１６６と目標値１６７との間に所定量（例えば±２０％以上）の差異がある場合に、食材一括変更画面ＨＧ５の上にメッセージ画面ＨＧ６がウインドウ表示される。また、可食量１７４に関しても、所定量以上（例えば±２０％以上）の差異がある場合に食材一括変更画面ＨＧ５の上にメッセージ画面ＨＧ６がウインドウ表示される。
【００４６】
図１３はメッセージ画面ＨＧ６の例を示す図である。
メッセージ画面ＨＧ６では、メッセージ１８５とともに、差異の大きいものについて、食種コード１５１、食種名１５２、成分１５３、成分値１５４、目標値１６７が表示される。変更前から差異が大きかったものについても表示される。つまり、変更によって差異が大きくなったか否かを問わず、変更をトリガとして、差異の大きいものがメッセージ画面ＨＧ６に表示される。なお、可食量については、変更前と変更後との値が比較される。栄養士は、このメッセージ画面ＨＧ６を見て、必要に応じて該当する献立処理画面ＨＧ２において可食量１７４などを変更する。また、メッセージ画面ＨＧ６のハードコピーをとり、これを次回の献立の作成の際に役立てることができる。
【００４７】
次に、給食管理システム１による献立の作成から食材の発注までの処理及び操作について、フローチャートに基づいて説明する。
図１４は献立作成処理のフローチャート、図１５は食材変更処理のフローチャート、図１６は発注処理のフローチャートである。
【００４８】
図１４において、操作者が、これから作成しようとする献立を実施する日付１６１と朝昼夕の別１６１Ａ、及び献立の食種（食種コード１５１又は食種名１５２）を入力する（＃１１，１２）。処理装置１１は、食種をキーとして約束食事箋ファイル１０２を検索し、対象となっている食種の成分値表示番号１５５に設定された１２種類の成分１５３及び目標となる成分値１６７を抽出して献立処理画面ＨＧ２に表示する（＃１３，１４）。
【００４９】
献立処理画面ＨＧ２において、献立の内容の入力を行う（＃１５）。献立の入力に当たっては、例えば料理のコード１７３を入力するとその料理の内容が料理ファイルから転送されて表示される。したがって、操作者はその内容を確認し必要に応じて修正すればよい。
【００５０】
処理装置１１は、入力された献立の内容に基づいて、１２種類の成分値１５４を演算により求め、献立処理画面ＨＧ２に表示する（＃１６）。ステップ＃１５及び１６を繰り返すことによって献立を作成する（＃１７でノー）。献立の作成が終了すると（＃１７でイエス）、作成された献立情報を献立ファイル１０３に格納する（＃１８）。
【００５１】
図１５において、操作者が、食材一括変更画面ＨＧ５において、献立を実施する日付１６１Ｈを入力し（＃２１）、変更前及び変更後の食品名１７２Ｈを入力する（＃２２）。
【００５２】
入力された日付について、献立ファイル１０３の中の献立を順次検索する（＃２３）。検索によってヒットすると（＃２４でノー、＃２５でイエス）、ヒットした献立の食種をキーとして約束食事箋ファイル１０２を検索し、成分値表示番号１５５の第１番の成分１５３を抽出する（＃２６）。
【００５３】
抽出した成分１５３について、変更前の成分値１５４を検索し（＃２７）、検索した成分値１５４に合わせて変更後の可食量１７４及び使用量を演算により求める（＃２８）。献立のコード１７３及び食品名１７２を変更する（＃２９）。残りの１１種類の成分１５３についての成分値１５４及び１日の成分値の合計１６６を演算し（＃３０）、それらと成分値１６７とを比較する（＃３１）。それらの間に所定値以上の差異がある場合には、メッセージ画面ＨＧ６のようなアラーム表示を行う（＃３２）。
【００５４】
献立の変更の実行を指示すると（＃３３でイエス）、処理装置１１は献立ファイル１０３の内容を書き替え（＃３３）、ステップ＃２３以降を繰り返す。総ての献立についての検索が済めば処理を終了する（＃２４でイエス）。
【００５５】
図１６において、処理装置１１は、食事指示ファイル１０６に患者毎に登録されている食事指示情報から、日付別、時間帯別、及び献立別に食数１７８を集計し、食数集計ファイル１０７を作成する（＃４１）。食数集計ファイル１０７、献立ファイル１０３、及び食材成分ファイル１０４の内容に基づいて総使用量１８２を集計し、材料集計ファイル１０８を作成する（＃４２）。
【００５６】
献立の食品が変更された場合には（＃４３でイエス）、変更後の食品の１食分の使用量、及び食数集計ファイル１０７に記録された食数１７８から、変更後の食品の食数総使用量１８２を再度計算し（＃４４）、材料集計ファイル１０８を更新する（＃４５）。材料集計ファイル１０８に基づいて、発注ファイル１０９を作成し（＃４６）、発注伝票を印刷する（＃４７）。
【００５７】
上述した実施形態の給食管理システム１によると、献立における食品名１７２の変更のための操作が簡単であり、食品名１７２の変更が極めて容易である。したがって、献立を作成する時点においては取り敢えず「白身魚（一般）」などのように標準的な成分値１５４が設定された架空のものをダミーとして選定しておき、食品を発注する時点において、市場の状況を見て具体的な魚名に変更することが簡単な操作で容易且つ迅速に行えるので、新鮮で低価格の食材をタイミングよく発注することができる。食材一括変更画面ＨＧ５によって、該当する食品名１７２を含む献立について一括して変更を行うことができるので、操作が極めて容易である。
【００５８】
上述の献立処理画面ＨＧ２において、可食量１７４に代えて又は可食量１７４とともに、使用量を表示してもよい。その他、給食管理システム１の全体又は各部の構成、各ファイルの構成、項目、数値、画面ＨＧの構成、内容、表示色、配置、字句、フローチャートの内容、順序などは、本発明の主旨に沿って適宜変更することができる。本発明は、病院以外の種々の施設の給食管理システムとして適用することができる。
【００５９】
【発明の効果】
請求項１乃至請求項３の発明によると、献立の食材の変更の際の操作性の向上を図り、新鮮で低価格の食材の発注をタイミングよく容易に行うことができる。
【００６０】
かつ、最重要の成分を約束食事箋ファイルに設定しておくことによって、食材を変更した場合においてもその成分についての成分値が変更されないように自動的に演算が行われる。
【００６１】
請求項２の発明によると、可食量変化割合情報を入力することにより変更後の可食量を成分値に優先して指定することができるので、可食量変化割合情報の入力の有無によって、可食量又は成分値のいずれを優先するかが自動的に選定され、操作性に優れる。
【００６２】
請求項３の発明によると、メッセージに基づいて食材の量などを容易に変更することができる。
【図面の簡単な説明】
【図１】本発明に係る給食管理システムのブロック図である。
【図２】食種ファイルの例を示す図である。
【図３】約束食事箋ファイル登録画面を示す図である。
【図４】献立処理画面を示す図である。
【図５】食品成分登録画面を示す図である。
【図６】食品成分登録画面を示す図である。
【図７】食事指示ファイルの内容の例を示す図である。
【図８】食数集計ファイルの内容の例を示す図である。
【図９】材料集計ファイルの内容の例を示す図である。
【図１０】食材一括変更画面を示す図である。
【図１１】食材が変更された献立処理画面を示す図である。
【図１２】食材が変更された材料集計ファイルの内容の例を示す図である。
【図１３】メッセージ画面の例を示す図である。
【図１４】献立作成処理のフローチャートである。
【図１５】食材変更処理のフローチャートである。
【図１６】発注処理のフローチャートである。
【符号の説明】
１ 給食管理システム
１１ 処理装置
１２ 記憶装置
１０２ 約束食事箋ファイル
１０３ 献立ファイル
１０４ 食材成分ファイル
１０６ 食事指示ファイル（食事指定ファイル）
１５３ 成分
１５４ 成分値
１６７ 目標値
１７２ 食品名（食材）
１７４ 可食量（食材の量）
１７７ 患者名（給食受給者）
１８２ 総使用量（使用量）
ＨＧ５ 食材一括変更画面（食材変更画面）
ＨＧ６ メッセージ画面[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a school lunch management system used in hospitals and the like, and more particularly to a school lunch management system capable of easily changing a food included in a menu.
[0002]
In hospitals, a computer-based lunch management system is used to prepare a daily menu so as to satisfy the component value or nutritional value conditions specified for each patient. In hospitals, since it is necessary to create several different menus depending on the patient's medical condition, such as normal meals, soft meals, and various special meals, we are consistently responsible for preparing menus, ordering and managing ingredients, etc. Dietitians are extremely labor intensive. This is why there is a need for a lunch management system with excellent operability that can respond to detailed requirements such as changing the ingredients included in the menu.
[0003]
[Prior art]
In the conventional lunch management system, a menu file storing menu items indicating the ingredients used for the menu and the amount of each of the menu items for each menu, and a meal designation file storing the menu name specified for each meal of the patient And the like, and is configured to total the usage amount of each food material on a daily basis based on the contents of the menu file and the meal designation file.
[0004]
Conventionally, when creating a menu, with the food menu specified and the menu creation screen displayed, take into account as much as possible the component values specified for the specified food, and prepare dishes and ingredients. (Food) and its edible amount are input. In addition, for the prepared menu, it is possible to change the amount of food used for the menu and to add or change the food.
[0005]
For example, to change the usage of a food, the changed usage of the food is input from a keyboard. Further, in order to change the food itself, the food to be changed is deleted, and the changed food name and the used amount are inputted (see Japanese Patent Application Laid-Open No. 60-222963).
[0006]
[Problems to be solved by the invention]
As described above, in the conventional catering management system, it is necessary to input the changed usage amount when changing the food material or the usage amount, and the usage amount after the change is considered by the dietitian who is the operator of the system as the experience. Was determined by Therefore, the management of the component value or the nutritional value after the change is not sufficiently performed depending on the system.
[0007]
In order to manage the changed component values by numerical values, the dietitian himself / herself calculates and confirms the component values based on the changed ingredients and the used amount, and thus the dietitian's labor becomes even greater.
[0008]
Generally, fresh food such as fish fluctuates in price every day.To purchase fresh and low-priced ingredients, it is necessary to understand the market situation at that time and place an order immediately before using the ingredients. preferable. In order to do so, it is necessary that the operability of changing the ingredients in the lunch management system is good, but the operability of the conventional lunch management system is not sufficiently good, so that fresh and low-priced ingredients are timed. It was not easy to order well.
[0009]
Claim 1 to Claim 3 SUMMARY OF THE INVENTION The present invention has been made in view of the above-described problems, and provides a lunch management system that improves operability when changing menu ingredients and can easily order fresh and low-priced ingredients with good timing. The purpose is to:
[0010]
[Means for Solving the Problems]
The system according to the first aspect of the present invention provides, for each menu, ingredients used for the menu. When Of each ingredient Edible amount And the amount of ingredients per the edible amount for each ingredient A menu file storing menu information indicating the menu, and a meal specification file storing meal specification information indicating a menu specified for each meal of the meal recipient, and the contents of the menu file and the meal specification file Based on, is a lunch management system configured to total the consumption of the food in a unit period, For each meal type corresponding to the menu, the type of ingredient, the ingredient value that is the target value of each ingredient, and the promised meal sheet file that stores the importance of each ingredient in association with each other, For each of the ingredients, the ingredients of the ingredients Type as well as Per unit amount Component value Map Food ingredient file to be stored, Indicated in the meal designation information The ingredients used for menu Out of Change Ingredients to be changed as ingredients before change Means to specify, and Before the change Foodstuff After changing the ingredients used instead of the ingredients Means for inputting; With reference to the promised meal sheet file, means for selecting the most important component of the components of the food type corresponding to the menu related to the food before change, and the foodstuff per changeable amount included in the food before change, Means for obtaining a component value that is the target value of the most important component from the menu file as a pre-change component value, and after changing the component value of the most important component contained in the post-change food material per unit amount. Means for obtaining the ingredient value from the food ingredient file, and multiplying the value obtained by dividing the before-change component value by the after-change component value by the unit amount to use the menu indicated in the meal designation information. Ingredients after the change Means for calculating the amount of data stored in the menu file , The menu shown in the meal designation information The menu information Based on the amount of the changed food ingredient calculated by the calculating means Rewriting means.
[0012]
Claim 2 The system according to the invention of the present invention, as a means for specifying the food for change, a food change screen is displayed, in the food change screen, Said Change Appetizer Timber, Said Change After meal It is possible to enter edible amount change ratio information for specifying the edible amount change ratio due to the material and change, The calculating means includes: When the edible amount change ratio information is input, most important Component value for the component of Instead of Based on edible amount change rate information Before After changing the amount of ingredients Calculation It is configured to
[0013]
Claim 3 The system according to the invention of the present invention, when changing the ingredients, The component value as the target value of the most important component and the component value of the most important component of the post-change food material in the amount calculated by the calculating means, which are included in the pre-change ingredients per edible amount. And to When there is a difference equal to or more than a predetermined value, a message indicating the difference is displayed on the screen.
[0014]
As shown in FIG. 4, the menu file 103 includes, for example, a date 161 for executing a menu, 161A for morning, lunch, and evening, a menu name (food type name) 162, a dish name 171, a food name (food name) 172, The edible amount 174 is stored. As shown in FIG. 7, the meal instruction file (meal specification file) 106 stores, for example, a patient name (meal recipient name) 177, a date 161, another day 161A for breakfast, lunch, and evening, and a menu name 162. As shown in FIG. 5, the food ingredient file 104 stores, for example, a food name 172, a disposal rate 176, a component 153, a component value 154, and the like.
[0015]
As a means for designating the ingredients for change, for example, an ingredient batch change screen HG5 is used as shown in FIG. On the food batch change screen HG5, the user inputs a date 161 at which the menu is to be executed, a food name 172 before and after the change, or a code 173. Thereby, the edible amount 174 after the change is automatically calculated. In the calculation, before and after the change, the food name 172 after the change is changed so that the component value 154 for the component 153 set as the most important component in the promised meal note file 102 is closest to each other. The edible amount 174 is determined. The amount obtained by the calculation may be either the edible amount 174 or the used amount.
[0016]
By inputting the edible amount 174 before and after the change on the food batch change screen HG5, edible amount change ratio information is input. In this case, for each menu, the edible amount 174 after the change is determined according to the ratio of the edible amount 174 before the change and the edible amount 174 after the change. The used amount is obtained from the obtained edible amount 174 and the discard rate 176. The contents of the target menu file 103 are rewritten with the changed food name 172, edible amount 174, and component value 154.
[0017]
Based on the contents of the meal instruction file 106 and the menu file 103, the usage amount of ingredients is totaled for each unit period, for example, every day, and a material totaling file 108 as shown in FIG. 9 is created, for example. An order file or order slip is created based on the material totalization file 108, and an order for a material (foodstuff) is made.
[0018]
BEST MODE FOR CARRYING OUT THE INVENTION
FIG. 1 is a block diagram of a meal management system 1 according to the present invention.
The lunch management system 1 includes a processing device 11, a storage device 12, an input device 13, a printer device 14, a display device 15, a memory 16, and the like.
[0019]
The storage device 12 includes a magnetic disk device or a magneto-optical disk device. In the storage device 12, a food type file 101, a promised meal note file 102, a menu file 103, a food ingredient file 104, a food standard file 105, a meal instruction file 106, a food count total file 107, a material total file 108, and an order file are stored. 109 are stored. The meal instruction file 106 corresponds to the meal specification file of the present invention.
[0020]
The input device 13 includes a keyboard, a mouse, and the like, and inputs data and commands by pressing keys, or selects data and commands by selecting buttons on the screen.
[0021]
The printer device 14 prints an order slip based on the contents of the order file 109, and prints the contents of the menu, particularly the changed contents of the menu, the amount of food used, etc., based on the contents of the menu file 103. Print file contents and messages. The display device 15 displays various menus, file contents, and other various screens for operation or processing, in addition to displaying the food batch change screen HG5 and other screens HG1 to HG4 and HG6.
[0022]
The processing device 11 performs creation and update of each file, execution of various other processes, output to the printer device 14 and the display device 15, and the like, based on an input command from the input device 13.
[0023]
Such a meal management system 1 is realized using, for example, a workstation, a personal computer, or the like. The lunch management system 1 can also be configured by connecting a plurality of computers via a network.
[0024]
FIG. 2 is a diagram showing an example of the food type file 101.
The food type file 101 stores a list of types of meals served in the hospital. It consists of a food type code 151 and a food type name 152 corresponding thereto. The types of food are roughly classified into three types: normal food, soft food, and special food, and there are a plurality of food types corresponding to each type. In the example of FIG. 2, the normal meal includes “normal meal 1” and “normal meal 2”, and the soft meal includes “soft meal 1” and “soft meal 2”. Special diets include “diabetic diet” and “liver disease diet”. If the food type is different, the type of the component, the component value of the component, the nutritional value, and the like are different. The target component value corresponding to each food type is stored in the promised meal note file 102 described below.
[0025]
FIG. 3 is a diagram showing a promised meal note file registration screen HG1 displayed based on the contents of the promised meal note file 102.
The promised meal sheet file 102 stores a target value 167 of a component value to be taken in one day for each food type. As shown in FIG. 3, 47 types of components including “energy”, “moisture”, “protein”, “lipid” and the like are registered as the components 153, and the target component value (target value) for each component is registered. ) 167 is registered. In addition, for each food type, the twelve kinds of the components having higher importance are ranked from the first to the twelfth, and the number of each component is shown in the order of the component value display number 155. Is displayed below the screen HG1.
[0026]
In the example of FIG. 3, the component value 167 for the food type “normal food 1” is displayed. The goal is to obtain “1796” kcal as “energy” and “71.5” g as “protein” when “meal 1” is ingested for all three meals in the morning, lunch, and evening. In addition, “energy” having the number “01” is selected as the most important component 153, and “protein” and “lipid” are selected as the second and third most important components 153. The contents of the promised meal note file 102 can be modified on the promised meal note file registration screen HG1.
[0027]
FIG. 4 is a diagram showing the menu processing screen HG2 displayed based on the contents of the menu file 103.
The menu processing screen HG2 is displayed by selecting "menu processing" on a menu screen HG0 (not shown). On the menu processing screen HG2, the date 161 for executing the menu and 161A for morning, noon, and evening, the menu name (food type name) 162, the menu content 163, and the component value 164 based on the food (food material) used for the menu are displayed. A total 165 of the component values for one meal of the menu, a total 166 of the component values of the day for the menu, and a target value 167 of the component value for the day for the menu are displayed.
[0028]
The food type code 151 and the food type name 152 are displayed as the menu name 162, and the food type name 152 becomes the menu name as it is. That is, in the example of FIG. 4, the contents of the menu with the date 161 "December 01, 2007", the morning, lunch, and evening 161A as "morning" and the menu name 162 as "meal 1" are displayed. As described above, the food type name 152 is also used as the menu name 162 on a specific date.
[0029]
The menu contents 163 are composed of a dish name 171, a food name (foodstuff name) 172, their codes (food abbreviations) 173, and an edible amount 174. These are displayed based on the contents of the menu file 103 and input. The contents are stored in the menu file 103. One or more food names 172 are provided for each dish name 171, and the edible amount 174 is provided for each food name 172. The edible amount 174 is the amount that the patient actually puts in the mouth for the food name 172, and is multiplied by [(100−discard rate) ÷ 100] from the used amount which is the amount before cooking. Is equal to The code 173 is an abbreviation for identifying the dish name 171 and the food name 172. When the code 173 is input, the corresponding dish name 171 or food name 172 is automatically input. Although not shown, a cooking file in which a standard food name 172 and an edible amount 174 are registered for each cooking name 171 is separately prepared. On the right side of the menu processing screen HG2, the component values 164 corresponding to the respective food names 172 are displayed in the order of the component value display numbers 155 based on the contents of the promised meal note file 102 described above. The screen can be scrolled vertically or horizontally.
[0030]
On the menu processing screen HG2, when a dietician prepares a menu, the food name 172 and its edible amount 174 are set so that the total 166 of the component values of the day is as close as possible to the target value 167 of the component value of the day. Is selected.
[0031]
By the way, on the menu processing screen HG2, the food name 172 of the code 173 for "fish" is "white fish (general)", and the specific fish name of the white fish is not described. This is because fresh food has daily price fluctuations, so at the time of preparing a menu, “white fish (general)” must be selected as a dummy, and the specific fish name must be specified when ordering food. It is to be changed to. Another example of fresh food is "fruit (general)". When “white fish (general)” is changed to a specific fish name, these usually have different component values, so the edible amount 174 needs to be changed so that the total component value 166 approaches the target value 167. Occurs. In this change, by inputting the code 173 or the food name 172 before and after the change on the food batch change screen HG described later, so that there is no change in the specific component value before and after the change, The edible amount 174 is automatically calculated and input. Details will be described later.
[0032]
FIGS. 5 and 6 are diagrams showing the food ingredient registration screens HG3 and HG4 displayed based on the contents of the ingredient file 104. FIG.
On the food ingredient registration screens HG3 and HG4, a code (food abbreviation) 173, a food name 172, a disposal rate 176, a component 153, a component value 154, and the like are displayed. The discard rate 176 indicates a rate of discarding foods, dining tables, and the like, out of the amount (use amount) when each food is purchased. The discard rate 176 is set corresponding to the four seasons. The value of the component value 154 is a value per 100 g.
[0033]
The food ingredient registration screen HG3 shown in FIG. 5 is for the food name 172 about “white fish (general)”, and the food ingredient registration screen HG4 shown in FIG. 6 is for the food name 172 about “Karei”. is there. As can be seen by comparing these screens 3 and 4, when the food name 172 is different, the component value 154 is different.
[0034]
The foodstuff standard file 105 is a file that stores the standard for each food name 172 and the price for each standard. After the material totalization file 108 is created, by referring to the foodstuff specification file 105, the product configuration, the ordering party, and the like at the lowest price are determined.
[0035]
FIG. 7 is a diagram showing an example of the contents of the meal instruction file 106.
In the meal instruction file 106, a menu name 162 is stored for each patient name 177 for each date 161 and for each day 161A in the morning, lunch, and evening. The menu name 162 for the patient is determined based on a doctor's instruction.
[0036]
FIG. 8 is a diagram showing an example of the contents of the number of meals totaling file 107.
In the number-of-meals totaling file 107, the number of meals 178 is totaled and stored for each date 161 for each menu name 162 and for each morning and noon and evening 161A. The number of meals 178 of the number-of-meals totaling file 107 is calculated based on the contents of the meal instruction file 106.
[0037]
FIG. 9 is a diagram showing an example of the contents of the material totalization file 108.
The material totaling file 108 totalizes and stores the date 161, morning and afternoon / night 161A, category 181, food name 172, and total usage 182. The total usage amount 182 of the material totalizing file 108 is totalized based on the contents of the number-of-foods totalizing file 107, the menu file 103, and the food ingredient component file 104. That is, the number of meals 178 for the menu name 162 is obtained from the number of meals file 107, the food name 172 for the menu name 162 and the edible amount 174 are obtained from the menu file 103, and the discard rate for the food name 172 is obtained from the ingredient file 104. Since 176 is obtained, the total used amount 182 for each food name 172 is obtained based on these values.
[0038]
An order file 109 is created based on the contents of the material totalization file 108, and an order slip is printed by the printer device 14 based on the order file 109. The ordering slip displays the ordering party, the name of the food, the total used amount, the quantity for each standard, the amount, and the like.
[0039]
Next, the operation and processing when changing the food name 172 in the menu file 103 will be described.
FIG. 10 is a diagram showing a food batch change screen HG5.
[0040]
The food batch change screen HG5 is displayed by selecting "food batch change process" on a menu screen HG0 (not shown). In the food batch change screen HG5, the date 161 on which the menu is actually executed is input as the execution menu date 161H, and the food name 172 or code 173 before and after the change is input as the food name 172H. The designation of the edible amount 174H is optional. When the edible amount 174H is designated, the edible amount 174 before and after the change is input as the edible amount. In this case, for each menu, the edible amount 174 after the change is determined according to the ratio of the edible amount 174 before and after the change that is input. That is, the change ratio of the edible amount 174 is specified by the edible amount 174 before and after the change that is input. The edible amount 174 before and after the change corresponds to the edible amount change ratio information in the present invention.
[0041]
If the edible amount 174H is not input, the edible amount 174 after the change is automatically calculated. In the calculation, before and after the change, the component values 154 corresponding to the component 153 set as the first component value display number 155 as the most important component in the promised meal sheet file 102 become closest to each other. Thus, the edible amount 174 of the food name 172 after the change is obtained. In other words, by setting the most important component to the first of the component value display numbers 155 in the promised meal note file 102, even when the food name 172 is changed, the component value for that component is not changed. The calculation is performed automatically. Therefore, when the food name 172 is changed, the important component values satisfy the condition only by specifying the food name 172 to be changed, so that the operability is excellent.
[0042]
Further, the used amount is obtained from the obtained edible amount 174 and the disposal rate 176. As for the second and subsequent components 153, the component values 154 after the change are obtained. In the food type range 151H, a food type range to be changed is input and specified by the food type code 151. By inputting and executing these items, necessary calculations are performed, and the contents of all the menu files 103 of the target food type codes 151 are changed food names 172, edible amounts 174, and components. It is rewritten by the value 154. At the same time, the contents of the material totalization file 108 are also rewritten.
[0043]
In the example shown in FIG. 10, in the range of all food species codes 151 whose date 161 is “December 01, 2007”, the code 173 is “fish”, that is, the food name 172 is “white fish (general)”, and also “fish”. That is, the edible amount 174 is automatically changed to “Karei”. Then, for example, in the menu processing screen HG2 shown in FIG. 4, for the code 173 of “fish” and the food name 172 of “white fish (general)”, the code 173 is “Kurai” and the food name 172 is “Karei”. The edible amount 174 and the component value 154 are changed as shown on the screen HG2a of FIG. That is, in the menu shown in the menu processing screen HG2, the first component 153 is “energy”, so that “123.90” of the “energy” value before the change becomes the same value after the change, The edible amount 174 is required. Assuming that the edible amount 174 after the change is X,

It becomes. Here, “123.9” is the value of “energy” before change, and “102” is the value of “energy” per 100 g of “Karei” (see FIG. 6).
[0044]
In the material totalizing file 108 shown in FIG. 9, “637.00 g” of “white fish” is changed to “1105.00 g” of “Karei” as shown in FIG. When the material totalization file 108 is changed, an order slip is created based on the changed contents. Therefore, immediately before ordering food, it is easy to change the “white fish (general)” recorded as a dummy to a specific “Karei”, and the component values 154 of each menu before and after the change are substantially changed. Be kept the same.
[0045]
Further, when the food name 172 is changed, if there is a difference of a predetermined amount (for example, ± 20% or more) between the total 166 of the changed component values and the target value 167, the food batch change screen HG5 is displayed. A message screen HG6 is displayed in a window. Also, regarding the edible amount 174, when there is a difference of not less than a predetermined amount (for example, ± 20% or more), a message screen HG6 is displayed as a window on the food batch change screen HG5.
[0046]
FIG. 13 is a diagram showing an example of the message screen HG6.
On the message screen HG6, a food type code 151, a food type name 152, a component 153, a component value 154, and a target value 167 are displayed, together with the message 185, for those having a large difference. Even those that have a large difference before the change are displayed. That is, regardless of whether the change has increased the difference, the change is displayed as a trigger on the message screen HG6 regardless of whether the difference has increased. As for the edible amount, the values before and after the change are compared. The dietitian looks at the message screen HG6 and changes the edible amount 174 and the like in the corresponding menu processing screen HG2 as necessary. In addition, a hard copy of the message screen HG6 can be taken and can be used for preparing the next menu.
[0047]
Next, processing and operations from the menu preparation to the ordering of ingredients by the lunch management system 1 will be described with reference to flowcharts.
FIG. 14 is a flowchart of menu preparation processing, FIG. 15 is a flowchart of food ingredient change processing, and FIG. 16 is a flowchart of order processing.
[0048]
In FIG. 14, the operator inputs a date 161 to be prepared, a date 161 for morning, lunch, and evening, and a food type (food type code 151 or food type name 152) to be prepared (# 11, 12). The processor 11 searches the promised meal prescription file 102 using the food type as a key, and extracts the 12 types of components 153 and the target component value 167 set in the component value display number 155 of the target food type. Then, it is displayed on the menu processing screen HG2 (# 13, # 14).
[0049]
In the menu processing screen HG2, the contents of the menu are input (# 15). In inputting the menu, for example, when a code 173 of a dish is inputted, the contents of the dish are transferred from the dish file and displayed. Therefore, the operator has only to confirm the content and correct it if necessary.
[0050]
The processing device 11 calculates 12 types of component values 154 based on the input menu contents and displays them on the menu processing screen HG2 (# 16). A menu is created by repeating steps # 15 and # 16 (No in # 17). When the menu creation is completed (Yes in # 17), the created menu information is stored in the menu file 103 (# 18).
[0051]
In FIG. 15, the operator inputs a date 161H for performing a menu on the food batch change screen HG5 (# 21), and inputs a food name 172H before and after the change (# 22).
[0052]
The menu in the menu file 103 is sequentially searched for the input date (# 23). When a hit is found by the search (No in # 24, Yes in # 25), the promised meal note file 102 is searched using the hit menu item as a key, and the first component 153 of the component value display number 155 is extracted ( # 26).
[0053]
With respect to the extracted component 153, the component value 154 before the change is searched (# 27), and the edible amount 174 and the used amount after the change are calculated according to the searched component value 154 (# 28). The menu code 173 and the food name 172 are changed (# 29). A total 166 of the component values 154 and the component values of the day for the remaining 11 types of components 153 is calculated (# 30), and these are compared with the component values 167 (# 31). If there is a difference equal to or more than a predetermined value, an alarm display such as the message screen HG6 is performed (# 32).
[0054]
When the instruction to execute the menu change is issued (Yes in # 33), the processing device 11 rewrites the contents of the menu file 103 (# 33), and repeats Step # 23 and the subsequent steps. When the search for all menus has been completed, the process ends (Yes in # 24).
[0055]
In FIG. 16, the processing device 11 totals the number of meals 178 by date, time zone, and menu from meal instruction information registered for each patient in the meal instruction file 106, and creates a meal number aggregation file 107. (# 41). Based on the contents of the number-of-foods totalizing file 107, the menu file 103, and the food ingredient file 104, the total usage amount 182 is totaled, and a material totaling file 108 is created (# 42).
[0056]
When the menu food is changed (Yes in # 43), the number of foods of the changed food is calculated based on the usage amount of one food of the changed food and the number of foods 178 recorded in the total number of foods file 107. The total usage 182 is calculated again (# 44), and the material totalization file 108 is updated (# 45). An order file 109 is created based on the material totalization file 108 (# 46), and an order slip is printed (# 47).
[0057]
According to the lunch management system 1 of the embodiment described above, the operation for changing the food name 172 in the menu is simple, and the change of the food name 172 is extremely easy. Therefore, at the time of preparing a menu, a fictitious one having a standard component value 154 such as “white fish (general)” is selected as a dummy, and the market is ordered at the time of ordering food. It is possible to easily and quickly change the fish name to a specific fish name with a simple operation while observing the situation, so that fresh and low-priced ingredients can be ordered in a timely manner. Since the menu including the corresponding food name 172 can be changed collectively on the food batch change screen HG5, the operation is extremely easy.
[0058]
On the menu processing screen HG2 described above, the used amount may be displayed instead of or together with the edible amount 174. In addition, the configuration of the whole or each part of the lunch management system 1, the configuration of each file, the item, the numerical value, the configuration, the content, the display color, the arrangement, the lexical character, the content of the flowchart, the order of the screen HG, etc. are in accordance with the gist of the present invention. Can be changed as appropriate. INDUSTRIAL APPLICATION This invention can be applied as a lunch management system of various facilities other than a hospital.
[0059]
【The invention's effect】
Claim 1 to Claim 3 According to the invention, the operability at the time of changing the menu food can be improved, and fresh and low-priced food can be easily ordered with good timing.
[0060]
And By setting the most important component in the promised meal sheet file, the calculation is automatically performed so that the component value of the component is not changed even when the food material is changed.
[0061]
Claim 2 According to the invention, by changing the edible amount change ratio information by inputting the edible amount change ratio information, the changed edible amount can be designated in preference to the component value. Which of the above is prioritized is automatically selected, and the operability is excellent.
[0062]
Claim 3 According to the invention, the amount of food and the like can be easily changed based on the message.
[Brief description of the drawings]
FIG. 1 is a block diagram of a meal management system according to the present invention.
FIG. 2 is a diagram illustrating an example of a food type file.
FIG. 3 is a diagram showing a promised meal note file registration screen.
FIG. 4 is a diagram showing a menu processing screen.
FIG. 5 is a diagram showing a food component registration screen.
FIG. 6 is a diagram showing a food component registration screen.
FIG. 7 is a diagram showing an example of the contents of a meal instruction file.
FIG. 8 is a diagram illustrating an example of the contents of a meal count totaling file.
FIG. 9 is a diagram showing an example of the contents of a material totalization file.
FIG. 10 is a diagram showing a food batch change screen.
FIG. 11 is a diagram showing a menu processing screen in which ingredients are changed.
FIG. 12 is a diagram showing an example of the contents of a material totalization file in which ingredients are changed.
FIG. 13 is a diagram illustrating an example of a message screen.
FIG. 14 is a flowchart of menu preparation processing.
FIG. 15 is a flowchart of a food material changing process.
FIG. 16 is a flowchart of an ordering process.
[Explanation of symbols]
1 Lunch management system
11 Processing equipment
12 Storage device
102 Promise Meal File
103 Menu file
104 Food ingredient file
106 Meal instruction file (meal specification file)
153 ingredients
154 component values
167 Target value
172 Food Name (Foodstuff)
174 edible amount (amount of ingredients)
177 Patient name (lunch recipient)
182 total usage (usage)
HG5 Ingredients batch change screen (Foodstuff change screen)
HG6 message screen

Claims (3)

A menu file for storing the menu information indicating a component of the edible weight per edible weight and each component of the respective ingredients and ingredients used in the menu for each menu, is specified for each meal of the lunch beneficiaries A meal designation file that stores meal designation information indicating menu items, and a meal management system that is configured to total the usage of the ingredients in a unit period based on the contents of the menu designation file and the meal designation file. The system
For each meal type corresponding to the menu, the type of ingredient, the ingredient value that is the target value of each ingredient, and the promised meal sheet file that stores the importance of each ingredient in association with each other,
A food ingredient file storing, for each of the ingredients, a type of ingredient of the ingredient and a component value per unit amount in association with each other ;
Means for designating, as the pre-change ingredients, the ingredients to be changed among the ingredients used for the menu indicated in the meal designation information ,
Means for inputting the ingredients to be used in place of the designated ingredients before change as ingredients after change ,
Means for referring to the promised meal note file and selecting the most important ingredient among ingredients of the food species corresponding to the menu related to the ingredient before change,
Means obtained from the menu file as a component value to be the target value of the most important component, which is included in the pre-change ingredients per edible amount, as the pre-change component value,
Means obtained from the food component file as a component value of the most important component included in the post-change food per unit amount as a post-change component value,
By multiplying the unit amount by a value obtained by dividing the pre-change component value by the post-change component value, means for calculating the amount of the post-change food material used for the menu indicated in the meal designation information ,
Means for rewriting the menu information of the menu indicated in the meal designation information, stored in the menu file, based on the amount of the changed food ingredient calculated by the calculating means;
Lunch management system characterized by having. A food change screen is displayed as a means of designating the food for change,
In the food change screen, the pre-change food material, the change postprandial material, and has become possible to input the edible amount change rate information for specifying a change rate of the edible amount of change,
It said means for calculating, upon receiving the edible weight change ratio information, calculates the amount of pre-Symbol Modified food on the basis of the said edible amount change rate information instead of component values for the most important components,
Claim 1 Symbol placement catering management system. When the food material is changed, the food material after the change is included in the food material before the change per edible amount, and the component value to be the target value of the most important component and the food material after the change in the amount calculated by the calculating means. When there is a difference between the component value of the most important component and a predetermined value or more, a message indicating that is displayed on the screen,
The meal management system according to claim 2 .

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