CN104765946A - Food supply system - Google Patents
Food supply system Download PDFInfo
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- CN104765946A CN104765946A CN201510083743.4A CN201510083743A CN104765946A CN 104765946 A CN104765946 A CN 104765946A CN 201510083743 A CN201510083743 A CN 201510083743A CN 104765946 A CN104765946 A CN 104765946A
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Abstract
The invention discloses a food supply system. The food supply system comprises a food distribution unit and a food taking unit. The food supply system further comprises a cloud server, a food distribution computer and a menu printer; a food variety database, a food material database and a running food distribution analyzing module are stored in the cloud server; the food distribution analyzing module is used for picking from the food variety database and forming a menu; the food distribution computer is connected with the menu printer; the food taking unit comprises a food distribution disk, a quantitative food spoon and assistant visual identifying logos used for classifying the food variety; food lattices corresponding to the classified food varieties are arranged on the food distribution disk, and the assistant identifying logos are arranged on the food lattices. Through the food distribution analyzing module, the food variety database and the food material database are analyzed, food varieties in accordance with requirements are picked to form a menu, thus user can be conveniently and rapidly find out the food variety which accords with the food requirement of a human body; the diversification, nutrification and scientization of people's food can be satisfied; besides, the food supply system prevents the health problem caused by overnutrition and undernutrition.
Description
Technical field
The present invention relates to balanced diet field, more particularly, relate to a kind of balanced nutritious system of serving the meals.
Background technology
In recent years, along with Chinese society rapid economic development, improving constantly of living standards of the people, people are more and more higher to dietary requirements, and present people are to dietetic requirement variation, nutrient laden and scientific.China is a diet big country, but the requirement of the scientific diet of people can not be met far away to the scientific degree of people's diet, resident's overnutrition and malnourished problem are also deposited, and associated prevalence of non-infectious chronic increases, and have become the outstanding problem threatening national health.
A kind of science of current shortage and easy method are helped consumer in ordinary meal, are practiced this two large nutrition principle balanced and appropriate, existingly also there is not rational pantry, get meal system, meet the dietary requirements that people are scientific.
Summary of the invention
In order to solve the problem of prior art, realizing reasonable pantry, getting meal, meet the variation of people's diet, nutrient laden and scientific, the health problem preventing overnutrition and subalimentation from producing, the invention provides one and to serve the meals system.
Described technical scheme is as follows:
One is served the meals system, and described system comprises:
Pantry unit, it recommends often to eat pantry menu according to nutritive value and vegetable characteristic, comprises cloud server, pantry computing machine and menu printer, stores vegetable database, food materials database and run pantry analysis module in described cloud server; Described pantry analysis module is used for selecting in described vegetable database and forming menu; Described pantry computing machine is connected with described menu printer, for logging in described cloud server and the output of menu;
Get meal unit, comprise pantry dish, quantitative cutlery and the vision aid identification mark for vegetable classification, described pantry dish is provided with the meal lattice corresponding with vegetable of classifying, which is provided with the aid identification mark for distinguishing described vegetable, after described pantry unit pantry, by described quantitative cutlery, the vegetable after pantry being put into the meal lattice of corresponding described pantry dish.
Vegetable in described vegetable database is divided into four classes: meat dish, secondary meat or fish, vegetable dish and staple food, and described pantry dish is provided with the meal lattice corresponding with four class vegetables, each meal lattice is respectively equipped with the aid identification mark for distinguishing each vegetable.
All kinds of vegetables in described vegetable database carry out cluster according to the oil in per pass vegetables, salt content to it, comprising: salt group and high innage salt group in salt group, high oily less salt group, high oil in low oily less salt group, low innage salt group, middle oil.
Three groups are provided with: salt group in low oily less salt group, low innage salt group and height oil in described meat dish class vegetable;
Described low oily less salt group: average oil/Na+ content: 6.72 ~ 7.72g/82.19 ~ 92.19mg;
Described low innage salt group: average oil/Na+ content: 7.48 ~ 8.48g/518.34 ~ 568.34mg;
Salt group in described height oil: average oil/Na+ content: 22.45 ~ 24.45g/173.83 ~ 193.83mg.
Three groups are provided with: low oily less salt group, high oily less salt group and high innage salt group in described secondary meat or fish class vegetable;
Described low oily less salt group: average oil/Na+ content: 4.90 ~ 5.90g/131.47 ~ 141.47mg;
Described height oil less salt group: average oil/Na+ content: 14.79 ~ 15.79g/98.55 ~ 108.55mg;
Described high innage salt group: average oil/Na+ content: 15.64 ~ 16.64g/1010.05 ~ 1110.05mg.
Three groups are provided with: salt group in low oily less salt group, low innage salt group and middle oil in described Vegetarian vegetable;
Described low oily less salt group: average oil/Na+ content: 6.64 ~ 7.64g/112.32 ~ 122.32mg;
Described low innage salt group: average oil/Na+ content: 1.94 ~ 2.94g/605.66 ~ 665.66mg;
Salt group in described middle oil: average oil/Na+ content: 6.64 ~ 7.64g/112.32 ~ 122.32mg.
Three groups are provided with: low oily less salt group, low innage salt group and high innage salt group in described cold dish class vegetable;
Described low oily less salt group: average oil/Na+ content: 1.43 ~ 2.43g/57.95 ~ 67.95mg;
Described low innage salt group: average oil/Na+ content: 1.88 ~ 2.88g/613.64 ~ 673.64mg;
Described high innage salt group: average oil/Na+ content: 14.47 ~ 15.47g/579.92 ~ 639.92mg.
The described pantry menu of often eating is: often eat and select three road meat dishes, four roads secondary meat or fish, three road vegetable dishes, four road cold dish class vegetables altogether, wherein, in described meat dish class vegetable low oils at least select twice, high oils to multiselect together; Low oily less salt group in described secondary meat or fish class vegetable at least selects three roads, high oils to multiselect together; Low oily less salt group in described Vegetarian vegetable at least selects twice; Low oily less salt group in described cold dish class vegetable at least selects twice, high oily group to multiselect together.
Described low oils vegetable every part of 40 ~ 50g, middle oil or high oils vegetable every part are 30 ~ 40g, and the meal amount of getting of staple food is 90 ~ 110g.
Described quantitative cutlery comprises spoon body and lower spoon body, and one end of described upper spoon body and one end of described lower spoon body are connected to each other, and the other end of described upper spoon body and the other end each shaping of lower spoon body are for capturing the spoon head of vegetable; The spoon head of described lower spoon body is provided with multiple leakage juice hole, and the spoon head edge of described lower spoon body is provided with clip tooth.
Effective crawl volume that the spoon head of described upper spoon body and the spoon head of described lower spoon body are formed is 30-50cm
3.
The beneficial effect that technical scheme provided by the invention is brought is:
A. the present invention is by logging in the cloud server in pantry computing machine, and pantry analysis module, by analyzing vegetable database, food materials database, is selected satisfactory vegetable and forms menu; And connected by menu printer, person's fast selecting easy to use meets human body and often to eat the vegetable required, meets the variation of people's diet, nutrient laden and scientific, prevents the health problem that overnutrition and subalimentation produce.
B.. the present invention carries out the making of pantry menu by pantry unit, during pantry, is first divided into by the vegetable in vegetable database: meat dish, secondary meat or fish, vegetable dish, cold dish 4 class.All kinds of vegetable is divided into groups according to oily salt content simultaneously, the oily salt consumption of often eating is limited, setting is often eaten and is selected three road meat dishes, four roads secondary meat or fish, three road vegetable dishes, four road cold dish class vegetables altogether, wherein, in meat dish class vegetable low oils at least select twice, high oils to multiselect together; Low oily less salt group in secondary meat or fish class vegetable at least selects three roads, high oils to multiselect together; Low oily less salt group in Vegetarian vegetable at least selects twice; Low oily less salt group in cold dish class vegetable at least selects twice, high oily group to multiselect together, recommend vegetable to meet the desired nutritional of human body by verification experimental verification.
C. the lower spoon body spoon head part in quantitative cutlery is divided into by the present invention multiple oil leaking hole and clip tooth, leak juice hole the oily juice in got vegetable to be leaked down, reduce the absorption of fat, clip tooth can facilitate the vegetable that gripping is longer and volume is larger, and the recommendation simultaneously effectively capturing the corresponding every dish product of volume to quantitative cutlery is contained and got volume.
Accompanying drawing explanation
In order to be illustrated more clearly in the technical scheme in the embodiment of the present invention, below the accompanying drawing used required in describing embodiment is briefly described, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is pantry cellular construction block diagram provided by the present invention;
Fig. 2 is quantitative cutlery structural representation provided by the present invention;
Fig. 2 A is the upward view of Fig. 2;
Fig. 2 B is the vertical view of Fig. 2;
Fig. 3 is pantry dish structural representation provided by the present invention;
Fig. 4 is the mark of each vegetable grouping.
In figure: 1-disk body, 11-meat vegetable-growing area; 12-vegetable dish district; 13-Fu Hun district; 14-staple food district; Spoon body under 2-, 21-leaks juice hole, 22-clip tooth; The upper spoon body of 3-, 4-spoon head.
Embodiment
For making the object, technical solutions and advantages of the present invention clearly, below in conjunction with accompanying drawing, embodiment of the present invention is described further in detail.
The invention provides one to serve the meals system, comprising: pantry unit and get meal unit.
Pantry unit recommends often to eat pantry menu according to nutritive value and vegetable characteristic, comprises cloud server, pantry computing machine and menu printer, stores vegetable database, food materials database and run pantry analysis module in described cloud server; Pantry computing machine is connected with menu printer, for logging in described cloud server and the output of menu;
Get meal unit and comprise pantry dish, quantitative cutlery and the vision aid identification mark for vegetable classification, pantry dish is provided with the meal lattice corresponding with vegetable of classifying, which is provided with the aid identification mark for distinguishing vegetable, after pantry unit pantry, by quantitative cutlery, the vegetable after pantry being put into the meal lattice of corresponding pantry dish.
Below pantry unit is described in detail:
Pantry analysis module comprises nutrient health pantry, the statistical study of menu nutritional information, menu essential information exports and vegetable forming label, data storing backup import and export, menu nutrition/cost early warning etc.Pantry unit is made up of cloud server, pantry computing machine, menu printer.Cloud server stores vegetable database, food materials database and runs pantry analysis module.The username and password that user is distributed by the use of pantry computing machine logs on cloud server, and carries out selecting suitable vegetable composition pantry menu, to realize food equilibrium collocation, to control the absorption of oily salt.Then the menu printer by being connected with pantry computing machine completes the output of the information such as pantry menu, and wherein the structure of pantry unit as shown in Figure 1.
The Core Feature of pantry unit is the making of pantry menu.During pantry, first the vegetable in vegetable database is divided into: meat dish, secondary meat or fish, vegetable dish, cold dish 4 class.In order to the vegetable in often various types of with different characteristics is made a distinction, a meal of nutrient health to arrange in pairs or groups out, the present invention adopts the method for cluster analysis, according to per pass vegetable oil, the content of salt carries out cluster to it, corresponding group is divided into according to its feature, meat comprises low innage salt group (average oil/Na+ content: 7.48 ~ 8.48g/518.34 ~ 568.34mg), low oily less salt group (average oil/Na+ content: 6.72 ~ 7.72g/82.19 ~ 92.19mg), salt group (average oil/Na+ content: 22.45 ~ 24.45g/173.83 ~ 193.83mg) in high oil, secondary meat or fish class comprises low oily less salt group (average oil/Na+ content: 4.90 ~ 5.90g/131.47 ~ 141.47mg), high oily less salt group (average oil/Na+ content: 14.79 ~ 15.79g/98.55 ~ 108.55mg), high innage salt group (average oil/Na+ content: 15.64 ~ 16.64g/1010.05 ~ 1110.05mg), vegetable dish comprises salt group in middle oil (average oil/Na+ content: 6.64 ~ 7.64g/112.32 ~ 122.32mg), low innage salt group (average oil/Na+ content 1.94 ~ 2.94g/605.66 ~ 665.66mg), low oily less salt group (average oil/Na+ content: 6.64 ~ 7.64g/112.32 ~ 122.32mg), cold dish class low innage salt group (average oil/Na+ content: 1.88 ~ 2.88g/613.64 ~ 673.64mg), high innage salt group (average oil/Na+ content: 14.47 ~ 15.47g/579.92 ~ 639.92mg), low oily less salt group (average oil/Na+ content: 1.43 ~ 2.43g/57.95 ~ 67.95mg).Pantry principle of often eating is formulated, that is: selection 3 road vegetable dish of often eating, 3 road meat dishes, 4 road cold dishes, 4 roads secondary meat or fish class vegetable on the basis of this classification.Wherein: in Vegetarian 3 road vegetable, the low salt of low oil is minimum selects 2 roads; In meat dish class 3 road vegetable, low oils is minimum selects most multiselect 1 road of 2 roads, high oils; In cold dish class 4 road vegetable, the low salt of low oil is minimum selects most multiselect 1 road of 2 roads, high oils; In secondary meat or fish class 4 road vegetable, the low salt of low oil is minimum selects most multiselect 1 road of 3 roads, high oils.Consider that consumer gets meal custom afterwards, 3 parts, vegetable dish, meat dish 3 parts, secondary meat or fish class 4 parts (cold dish class divide according to food materials feature list in above-mentioned 3 classes) when getting meal, can be selected at every turn.Such pantry principle both ensure that the equilibrium that vegetable of often eating is formed, and meat dish, vegetable dish, secondary meat or fish all can occur, and realized by the absorption that limits oil and salt, the absorption that increases low oily vegetables and good protein the health that lunch arranges in pairs or groups.Wherein low oils vegetable every part is 45g, and middle oil/high oils vegetable every part is 35g.Namely meal 125g got by meat dish, and meal 125g got by vegetable dish, and meal 170g got by secondary meat or fish, and meal 100g got by staple food.Consider the difference of sex, stature, standard specification basis is set up this specification small size, and its recommended amounts is 85% of standard specification, i.e. low oils vegetable every part of 38g, and middle oil or high oils vegetable every part are 29g, and meal got by staple food is 85g.
On the basis of nutrient diet, user can adjust menu according to the accessibility of food materials supply, food materials price factor etc., and generates final menu, carries out printout according to established form.
Verify according to Chinese residents dietary guidelines, the every per day diet nutrient intake reference value of version Chinese residents in 2013.Wherein: the recommendation of whole day Energy intaking is: light physical exertion adult male 2150kcal, light physical exertion adult female 1800kcal; The recommendation that protein is taken in is: male sex 65g, women 55g; The recommendation that grease is taken in is remove the grease (as plant wet goods) taken in after fat in food materials, does not therefore pay attention to herein; The recommendation that carbohydrates is taken in is: male sex 338.1g, women 282.5g (all derive from protein based on Energy intaking every day, grease, carbohydrates calculate); Lunch recommends measure recommended amounts every day 40% to calculate, i.e. the male sex: energy 860kcal, protein 26g, carbohydrates 135.2g; Women: energy 720kcal, protein 22g, carbohydrates 113.0g; Menu nutrition formation situation is obtained as shown in the table according to pantry vegetable average nutrient content level calculation:
Pantry unit not only can generate according to nutritional labeling, export the pantry menu of recommendation, can also carry out nutritional information statistics, food materials Expenditure Levels and cost information add up history menu; In addition, also have buying and the stock control function of food materials, and can estimate cost needed for following pantry according to history menu, and then estimate of that month cost, cost early warning is carried out in the restriction according to setting.
The vision aid identification mark of getting meal unit and comprising vegetable classification provided by the present invention, by Qu Cancan road be different classes of vegetable in addition different identification carry out distinguishing, quantitative cutlery and pantry dish.
Vision aid identification mark is what to realize based on a set of mark defined respectively by different grouping.According to the grouping of the present invention to vegetable, adopt following symbol as the mark of each group, at the other mark placing correspondence of every dish product on road of eating, bottom pantry dish meal lattice, also place the mark of correspondence, as shown in Figure 3, user is pointed out to contain vegetable into corresponding meal lattice with this.The mark of each vegetable grouping as shown in Figure 4.
As shown in Fig. 2, Fig. 2 A and Fig. 2 B, quantitative cutlery wherein comprises spoon body and lower spoon body, and one end of upper spoon body and one end of lower spoon body are connected to each other, and the other end of upper spoon body and the other end each shaping of lower spoon body are for capturing the spoon head of vegetable; The spoon head of lower spoon body is provided with multiple leakage juice hole, the oily juice in got vegetable can be leaked down, and reduce the absorption of fat, the spoon head edge of lower spoon body is provided with clip tooth, facilitates the vegetable that gripping is longer and volume is larger.Effective crawl volume of upper and lower two spoon heads is 30 ~ 50cm
3, the recommendation of corresponding every dish product is contained and is got volume.
As shown in Figure 3, the disk body 1 of pantry dish provided by the present invention includes four meal lattice, respectively corresponding meat, secondary meat or fish, vegetable dish, staple food four class vegetables.Mark corresponding in the visual identifying system that the present invention comprises is placed in meal lattice.The appearance integral of service plate is drops, its length, width and height are of a size of: (35.6 ~ 36.6) x (27.7 ~ 28.7) x (3.25 ~ 4.25) cm, wherein preferred physical dimension is 36.1x28.2x3.75cm, and thickness is 2 ~ 4mm, is preferably 3mm; Wherein, the length, width and height of meat vegetable-growing area 11 are of a size of (10.9 ~ 14.9) x (9.2 ~ 13.2) x (2 ~ 4) cm, and preferred size is wherein 12.9x11.2x3.0cm, and surface area is 103 ~ 123cm
2,, be preferably 113 square centimeters, the length, width and height in vegetable dish district 12 are of a size of (9.7 ~ 11.7) x (9.2 ~ 11.2) x (2 ~ 4) cm, and be preferably 10.7x10.2x3.0cm, surface area is (74 ~ 80) cm
2, be preferably 77cm
2; The length, width and height in Fu Hun district 13 are of a size of (12.8 ~ 16.8) x (11.2 ~ 15.2) x (2 ~ 4) cm, and preferred size is 14.8x13.2x3.0cm, and surface area is 140cm
2; The length, width and height in staple food district 14 are of a size of (10.6 ~ 14.6) x (9.27 ~ 13.7) x (2 ~ 4) cm, and wherein preferred size is 12.6x11.7x3.0cm, and surface area is 105 ~ 117cm
2, be preferably 111cm
2.
Use pantry dish to carry out actual Sheng and get test, test 11 person-times altogether, test result is as shown in the table:
As can be seen from upper table, respectively eat design volume and the Sheng taken amount of lattice of pantry dish is contained taken amount conform to actual.
The invention described above embodiment sequence number, just to describing, does not represent the quality of embodiment.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (11)
1. serve the meals a system, it is characterized in that, described system comprises:
Pantry unit, it recommends often to eat pantry menu according to nutritive value and vegetable characteristic, comprises cloud server, pantry computing machine and menu printer, stores vegetable database, food materials database and run pantry analysis module in described cloud server; Described pantry analysis module is used for selecting in described vegetable database and forming menu; Described pantry computing machine is connected with described menu printer, for logging in described cloud server and the output of menu;
Get meal unit, comprise pantry dish, quantitative cutlery and the vision aid identification mark for vegetable classification, described pantry dish is provided with the meal lattice corresponding with vegetable of classifying, which is provided with the aid identification mark for distinguishing described vegetable, after described pantry unit pantry, by described quantitative cutlery, the vegetable after pantry being put into the meal lattice of corresponding described pantry dish.
2. system of serving the meals according to claim 1, it is characterized in that, vegetable in described vegetable database is divided into four classes: meat dish, secondary meat or fish, vegetable dish and staple food, described pantry dish is provided with the meal lattice corresponding with four class vegetables, each meal lattice is respectively equipped with the aid identification mark for distinguishing each vegetable.
3. system of serving the meals according to claim 2, it is characterized in that, all kinds of vegetables in described vegetable database carry out cluster according to the oil in per pass vegetables, salt content to it, comprising: salt group and high innage salt group in salt group, high oily less salt group, high oil in low oily less salt group, low innage salt group, middle oil.
4. system of serving the meals according to claim 3, is characterized in that, is provided with three groups: salt group in low oily less salt group, low innage salt group and height oil in described meat dish class vegetable;
Described low oily less salt group: average oil/Na+ content: 6.72 ~ 7.72g/82.19 ~ 92.19mg;
Described low innage salt group: average oil/Na+ content: 7.48 ~ 8.48g/518.34 ~ 568.34mg;
Salt group in described height oil: average oil/Na+ content: 22.45 ~ 24.45g/173.83 ~ 193.83mg.
5. system of serving the meals according to claim 3, is characterized in that, is provided with three groups in described secondary meat or fish class vegetable: low oily less salt group, high oily less salt group and high innage salt group;
Described low oily less salt group: average oil/Na+ content: 4.90 ~ 5.90g/131.47 ~ 141.47mg;
Described height oil less salt group: average oil/Na+ content: 14.79 ~ 15.79g/98.55 ~ 108.55mg;
Described high innage salt group: average oil/Na+ content: 15.64 ~ 16.64g/1010.05 ~ 1110.05mg.
6. system of serving the meals according to claim 3, is characterized in that, is provided with three groups in described Vegetarian vegetable: salt group in low oily less salt group, low innage salt group and middle oil;
Described low oily less salt group: average oil/Na+ content: 6.64 ~ 7.64g/112.32 ~ 122.32mg;
Described low innage salt group: average oil/Na+ content: 1.94 ~ 2.94g/605.66 ~ 665.66mg;
Salt group in described middle oil: average oil/Na+ content: 6.64 ~ 7.64g/112.32 ~ 122.32mg.
7. system of serving the meals according to claim 3, is characterized in that, is provided with three groups in described cold dish class vegetable: low oily less salt group, low innage salt group and high innage salt group;
Described low oily less salt group: average oil/Na+ content: 1.43 ~ 2.43g/57.95 ~ 67.95mg;
Described low innage salt group: average oil/Na+ content: 1.88 ~ 2.88g/613.64 ~ 673.64mg;
Described high innage salt group: average oil/Na+ content: 14.47 ~ 15.47g/579.92 ~ 639.92mg.
8. according to the arbitrary described system of serving the meals of claim 3-7, it is characterized in that, described pantry menu of often eating is: often eat and select three road meat dishes, four roads secondary meat or fish, three road vegetable dishes, four road cold dish class vegetables altogether, wherein, in described meat dish class vegetable low oils at least select twice, high oils to multiselect together; Low oily less salt group in described secondary meat or fish class vegetable at least selects three roads, high oils to multiselect together; Low oily less salt group in described Vegetarian vegetable at least selects twice; Low oily less salt group in described cold dish class vegetable at least selects twice, high oily group to multiselect together.
9. system of serving the meals according to claim 8, is characterized in that, described low oils vegetable every part of 40 ~ 50g, and middle oil or high oils vegetable every part are 30 ~ 40g, and the meal amount of getting of staple food is 90 ~ 110g.
10. system of serving the meals according to claim 1, it is characterized in that, described quantitative cutlery comprises spoon body and lower spoon body, one end of described upper spoon body and one end of described lower spoon body are connected to each other, and the other end of described upper spoon body and the other end each shaping of lower spoon body are for capturing the spoon head of vegetable; The spoon head of described lower spoon body is provided with multiple leakage juice hole, and the spoon head edge of described lower spoon body is provided with clip tooth.
11. systems of serving the meals according to claim 10, is characterized in that, effective crawl volume that the spoon head of described upper spoon body and the spoon head of described lower spoon body are formed is 30-50cm
3.
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| CN201510083743.4A CN104765946A (en) | 2015-02-16 | 2015-02-16 | Food supply system |
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