CN105894101A

CN105894101A - Interactive dish-ordering system based on network

Info

Publication number: CN105894101A
Application number: CN201610286005.4A
Authority: CN
Inventors: 谈立峰; 孙樨陵
Original assignee: Changzhou Health Supervision Institute
Current assignee: Changzhou Health Supervision Institute
Priority date: 2016-04-29
Filing date: 2016-04-29
Publication date: 2016-08-24
Anticipated expiration: 2036-04-29
Also published as: CN105894101B

Abstract

The invention relates to an interactive dish-ordering system based on a network, and the system comprises a server, a dish-ordering terminal, and dinning cards which are held by consumers and matched with one corresponding consumer in a unique manner. The dish-ordering terminal is connected with the server through the Internet for data communication. The server records the information of the consumers, and publishes the types of dishes of each meal of the following one to ten days. A core dish-ordering module of the server is used for receiving the dish-ordering information, which is uploaded to the server through the dish-ordering terminal, of the consumer for each meal, carries out the comparison of the intake nutrition standard of each meal with the nutrition content, calculated by the core dish-ordering module, of the consumer at each meal for analysis, lists the total amount of each nutritional ingredient, gives a warning mark if the total amount of one nutritional ingredient exceeds or is lower than the recommended amount of the nutritional ingredient, and sends the warning mark to the dish-ordering terminal. A dish-ordering statistics module carries out the statistics of the final dish-ordering information of all consumers in a unit for tomorrow in a period from 16 o'clock to 18 o'clock of a dinning day, and counts the number of raw materials to be bought according to the dish-ordering information.

Description

The pre-ordering system of network interaction

Technical field

The present invention relates to the fields such as dining hall catering, nutrition, health, computer, network, particularly relate to a kind of network Interactive pre-ordering system and booking method for meal thereof.

Background technology

Along with rapid economic development, great changes will take place for China's Dietary Pattern of Residents, the obesity relevant to unreasonable meals, The Chronic Non-Communicable Diseasess such as hypertension, dyslipidemia and diabetes, are just increasing sharply, and age of onset is in advance.At 2013 11 Months 12 days countries defend planning commission and WHO combine " the slow sick challenge of reply, China is in action " media communication of sponsoring can on, China's disease control Center director Wang Yu introduces: China has 8,000,000 people to die from noninfectious every year, and wherein 3,000,000 Genus Homos are in premature death.Point Analysis cause the Developmental and Metabolic Disorder such as obesity, hypertension reason may bad life style be relevant with diet structure is unreasonable etc., because of This, taking the intervention carrying out health diet centered by dining room is to instruct crowd to carry out hypertension, diabetes, obesity etc. to be correlated with slow Property noninfectious intervene effective means.At present, unit dining room provides the situation of food and beverage sevice more and more generally to worker, Are improved cohesiveness by enterprise for its service quality and power of promoting competition promotes particularly significant.Meanwhile, along with growth in the living standard, disappear Adequate nutrition and the health demand of self meals are improved by expense person day by day.But, under reality, dining room operator and consumption The knowledge of the rational diet that person grasps is limited, and its channel obtaining related nutritional knowledge is mainly derived from document and TV introduction Deng, the most abstract, and provide exact magnitude and the nutrient composition content thereof of meals owing to consumer does not knows about dining room, it is difficult to judge Whether the meals self selected meet rational diet requirement.

To this, there are some food and beverage enterprises to employ nutrition at present and select dish garnishes system, consumer can be given to selected dish Nutrition arrangement the most rationally advise and suggestion, but its function singleness, be only capable of judging whether the consumption of making a reservation of single meal is done To diet balance, adequate nutrition, and the core index judged is less, can not meet different consumers individual health difference to rationally By the data accumulation of long period, the different demands of meals, shortage judge whether consumer's dietary habit meets rational diet Require and on healthy impact the function that provides conductive suggestion.Meeting outside adequate nutrition demand, from the operation in dining room From the point of view of how to accomplish to meet the individual demand of the different taste of worker, avoid waste, reduce cost, ensure food safety also ten Dividing important, the nutrition ordering system of existing catering trade still lacks these critical functions.

Summary of the invention

The technical problem to be solved in the present invention be to provide a kind of workable, meet that balanced diet requires and can pin The pre-ordering system of network interaction to different dietary requirements.

The technical scheme realizing the object of the invention is to provide a kind of pre-ordering system of network interaction, including server The dinning card with each consumer unique match that end, terminal of making a reservation and consumer hold；Terminal of making a reservation by the Internet with Server end connection carries out data communication；

Server end includes such as lower module: Data Enter module, meals release module, core make a reservation module, nutrition mark reference Module and statistical module of making a reservation are analyzed in module, approval of making a reservation；

Data Enter module is for receiving and the essential information of typing consumer, consumer health's condition information and health demand letter Breath；The essential information of consumer include the name of consumer, sex, the age, department, dinning card unique number, labor intensity and Region；Consumer health's condition information includes what the blood pressure of consumer, height and weight index and consumer's needs particularly pointed out Non-health feature including hypertension, diabetes, hyperlipidemia, hypertension or obesity；Health demand information includes consumer The demand of making a reservation of reference in making a reservation is needed to include following several: away from diabetes demand, away from hyperlipidemia demand, away from high blood Pressure demand and weight reducing demand；

Data Enter module is additionally operable to the information of typing supply meals, and supply dietary information includes: all meals kinds include main Food and snack categories, thick miscellaneous grain crops class, big meat or fish class, little meat or fish class, greengrocery, fruits, soup class are interior title, every part of gross weight, master Material title and weight, dispensing title and weight, flavoring agent title and weight, cooking method, feature and nutritional labeling；

Meals release module prepares the meals kind content provided for each meal time issuing following 1 to 10 day；

Core module of making a reservation is uploaded onto the server by terminal of making a reservation the information of making a reservation of each meal time of end for receiving consumer, orders Meal information includes the meals description and quantity of each meal time, and core is made a reservation simultaneously, and module meal each to consumer is secondary calculates the battalion that this meal is secondary Support content；

Nutrition mark referrer module record has various people often to eat time to take in trophic level, carry out for analyzing module for approval of making a reservation Relative analysis is consulted and used；

Make a reservation to check and approve and analyze module for the essential information of the consumer according to Data Enter module typing and health demand information Transfer often meal time from nutrition mark referrer module take in trophic level and make a reservation each meal of consumer that module calculates with core Nutrient content be analyzed, it is judged that whether consumer's put meals kind meets self adequate nutrition requirement, lists each The total amount of nutritional labeling also recommends the nutritional labeling amount of requirement to exceed standard or the nutrition of deficiency to comparing nutrition mark referrer module Composition provides alert flag and is simultaneously sent to terminal of making a reservation；

Statistical module of making a reservation adds up making a reservation of all consumers of our unit tomorrow between when having dinner day proxima luce (prox. luc) 16 to 18 Final information, according to the raw-material quantity bought needed for the meals kind of the information of making a reservation and quantity statistics, and will finally add up The required raw material quantity bought our unit tomorrow send to kitchen purchasing department；

Terminal of making a reservation connects the Internet by mobile network, WIFI or cable network and is connected with server end that to carry out data logical News；Terminal of making a reservation inputs the essential information of consumer, consumer health for consumer to the Data Enter module of server end Condition information and health demand information；Terminal of making a reservation is additionally operable to each meal in 1 to the 10 day future issued according to meals release module The secondary meals kind content preparing to provide is patterned the displaying at interface and makes a reservation and will make a reservation information transmission to core for consumer The heart is made a reservation module；Terminal of making a reservation is additionally operable to receiving corresponding the total of secondary each nutritional labeling that eat of the statistics that module is analyzed in approval of making a reservation Amount and compare nutrition mark referrer module recommend require to exceed standard or the information warning of deficiency showing；Dinning card and each consumption The dinning card unique number coupling of person.

Further, the above-mentioned pre-ordering system of network interaction also includes health check-up information acquisition module；Health check-up is believed Breath acquisition module includes sphygomanometer, height and weight index measuring apparatus, card reader and wireless telecommunications discharger, sphygomanometer, body High Body Mass Index measuring instrument and card reader all electrically connect with wireless telecommunications discharger, and wireless telecommunications discharger passes through mobile network Network or WIFI are connected with server end and carry out data communication；Card reader obtains unique match letter for the dinning card identifying consumer Breath；Wireless telecommunications discharger encodes sphygomanometer, height and weight index according to the unique information of the consumer of reader identification The blood pressure of consumer of measuring instrument detection, height, body weight, height and weight index send the Data Enter module to server end.

Further, server end also includes information feedback module；Information feedback module is used for adding up consumer at least 15 In it time period the nutrition total amount of the ordered food product kind of each meal time and according to this whether its dietary is met self adequate nutrition will Asking and judge and provide suggestion, will exceed standard or the nutritional labeling of deficiency or food variety are made warning and indicated, consumer can evidence This judges whether its dietary meets the requirement of adequate nutrition and make correction；Whether each meals kind that statistical analysis provides Meet consumer taste and rational diet demand, the supply number of times of each vegetable, reservation number of times, reservation time in statistics a period of time Count/drinking the concrete numerical value of number of times, meals kind less to wherein click volume can be analyzed, and finds out that its reason is that nutrition is taken Join unreasonable or taste and cooking method does not meets customer demand, thus this meals kind is adjusted；Information feedback mould Block is additionally operable to receive the various feedback advisory information that the consumer that terminal of making a reservation sends over proposes, and carries out statistics and feed back to kitchen Room administrative office；

Terminal of making a reservation is additionally operable to receive the suggestion of information feedback module and send advisory information to information feedback module, and consumer can Each meals kind is proposed related opinions, and feeding back its unselected reason to it is that collocation is unreasonable or taste factor is discontented with Meaning.

Further, each meal time that meals release module preferably issues following 7 days prepares the meals kind content provided.

Further, described nutritional labeling the mark energy of each meals kind, protein, the fat of Data Enter module The content of fat, carbohydrate, dietary fiber and salt.

Further, the nutrition mark referrer module various people that have of record often eat, and time to take in trophic level strong according to work Degree, region, sex, the other particular content in the health demand information area are as follows:

1, light work intensity, region is the often meal time absorption trophic level in city:

The 1.1 breakfast nutritious ingestion standards of typing healthy male: energy 660Kcal, 24.9 grams of protein, fat 20.7 grams, carbon water Compound 85.5 grams, dietary fiber 7.5 grams, salt 1.8 grams；

1.2 typing healthy male Chinese meal nutrition intake standards: energy 880Kcal, 33.2 grams of protein, fat 27.6 grams, carbon water Compound 114.0 grams, dietary fiber 10.0 grams, salt 2.4 grams；

1.3 typing healthy male dinner nutrition intake standards: energy 660Kcal, 24.9 grams of protein, fat 20.7 grams, carbon water Compound 85.5 grams, dietary fiber 7.5 grams, salt 1.8 grams；

The 1.4 breakfast nutritious ingestion standards of typing healthy women: energy 540Kcal, 20.1 grams of protein, fat 17.1 grams, carbon water Compound 69.1 grams, dietary fiber 5.8 grams, salt 1.8 grams；

1.5 typing healthy women Chinese meal nutrition intake standards: energy 720Kcal, 26.8 grams of protein, fat 22.8 grams, carbon water Compound 92.1 grams, dietary fiber 7.7 grams, salt 2.4 grams；

1.6 typing healthy women dinner nutrition intake standards: energy 540Kcal, 20.1 grams of protein, fat 17.1 grams, carbon water Compound 69.1 grams, dietary fiber 5.8 grams, salt 1.8 grams；

The 1.7 typing breakfast nutritious ingestion standards of hypertension male: energy 660Kcal, 24.9 grams of protein, fat 20.7 grams, carbon Hydrate 85.5 grams, dietary fiber 7.5 grams, salt 0.9 gram；

1.8 typing hypertension male's Chinese meal nutrition intake standards: energy 880Kcal, 33.2 grams of protein, fat 27.6 grams, carbon Hydrate 114.0 grams, dietary fiber 10.0 grams, salt 1.2 grams；

1.9 typing hypertension male's dinner nutrition intake standards: energy 660Kcal, 24.9 grams of protein, fat 20.7 grams, carbon Hydrate 85.5 grams, dietary fiber 7.5 grams, salt 0.9 gram；

The 1.10 typing breakfast nutritious ingestion standards of hypertension women: energy 540Kcal, 20.1 grams of protein, fat 17.1 grams, carbon Hydrate 69.1 grams, dietary fiber 5.8 grams, salt 0.9 gram；

1.11 typing hypertension women Chinese meal nutrition intake standards: energy 720Kcal, 26.8 grams of protein, fat 22.8 grams, carbon Hydrate 92.1 grams, dietary fiber 7.7 grams, salt 1.2 grams；

1.12 typing hypertension women dinner nutrition intake standards: energy 540Kcal, 20.1 grams of protein, fat 17.1 grams, carbon Hydrate 69.1 grams, dietary fiber 5.8 grams, salt 0.9 gram；

The 1.13 typing breakfast nutritious ingestion standards of hyperlipidemia male: energy 581.7Kcal, 24.9 grams of protein, fat 12.0 grams, Carbohydrate 85.5 grams, dietary fiber 7.5 grams, salt 1.8 grams；

1.14 typing hyperlipidemia male's Chinese meal nutrition intake standards: energy 775.6Kcal, 33.2 grams of protein, fat 16.0 grams, Carbohydrate 114.0 grams, dietary fiber 10.0 grams, salt 2.4 grams；

1.15 typing hyperlipidemia male's dinner nutrition intake standards: energy 581.7Kcal, 24.9 grams of protein, fat 12.0 grams, Carbohydrate 85.5 grams, dietary fiber 7.5 grams, salt 1.8 grams；

The 1.16 typing breakfast nutritious ingestion standards of hyperlipidemia women: energy 494.4Kcal, 20.1 grams of protein, fat 12.0 grams, Carbohydrate 69.1 grams, dietary fiber 5.8 grams, salt 1.8 grams；

1.17 typing hyperlipidemia women Chinese meal nutrition intake standards: energy 659.2Kcal, 26.8 grams of protein, fat 16.0 grams, Carbohydrate 92.1 grams, dietary fiber 7.7 grams, salt 2.4 grams；

1.18 typing hyperlipidemia women dinner nutrition intake standards: energy 494.4Kcal, 20.1 grams of protein, fat 12.0 grams, Carbohydrate 69.1 grams, dietary fiber 5.8 grams, salt 1.8 grams；

The 1.19 breakfast nutritious ingestion standards of typing obese males: energy 550Kcal, 20.8 grams of protein, fat 17.3 grams, carbon water Compound 71.3 grams, dietary fiber 6.3 grams, salt 1.8 grams；

1.20 typing obese males Chinese meal nutrition intake standards: energy 733.3Kcal, 27.7 grams of protein, fat 23.0 grams, carbon Hydrate 95.0 grams, dietary fiber 8.3 grams, salt 2.4 grams；

1.21 typing obese males dinner nutrition intake standards: energy 550Kcal, 20.8 grams of protein, fat 17.3 grams, carbon water Compound 71.3 grams, dietary fiber 6.3 grams, salt 1.8 grams；

The 1.22 breakfast nutritious ingestion standards of typing Obese Women: energy 450Kcal, 16.8 grams of protein, fat 14.3 grams, carbon water Compound 57.6 grams, dietary fiber 4.8 grams, salt 1.8 grams；

1.23 typing Obese Women Chinese meal nutrition intake standards: energy 600Kcal, 22.3 grams of protein, fat 19.0 grams, carbon water Compound 76.8 grams, dietary fiber 6.4 grams, salt 2.4 grams；

1.24 typing Obese Women dinner nutrition intake standards: energy 450Kcal, 16.8 grams of protein, fat 14.3 grams, carbon water Compound 57.6 grams, dietary fiber 4.8 grams, salt 1.8 grams；

1.25 typing hypertension, the breakfast nutritious ingestion standard of hyperlipidemia male: energy 581.7Kcal, 24.9 grams of protein, fat 12.0 grams, carbohydrate 85.5 grams, dietary fiber 7.5 grams, salt 0.9 gram；

1.26 typing hypertension, hyperlipidemia male's Chinese meal nutrition intake standard: energy 775.6Kcal, 33.2 grams of protein, fat 16.0 grams, carbohydrate 114.0 grams, dietary fiber 10.0 grams, salt 1.2 grams；

1.27 typing hypertension, hyperlipidemia male's dinner nutrition intake standard: energy 581.7Kcal, 24.9 grams of protein, fat 12.0 grams, carbohydrate 85.5 grams, dietary fiber 7.5 grams, salt 0.9 gram；

1.28 typing hypertension, the breakfast nutritious ingestion standard of hyperlipidemia women: energy 494.4Kcal, 20.1 grams of protein, fat 12.0 grams, carbohydrate 69.1 grams, dietary fiber 5.8 grams, salt 0.9 gram；

1.29 typing hypertension, hyperlipidemia women Chinese meal nutrition intake standard: energy 659.2Kcal, 26.8 grams of protein, fat 16.0 grams, carbohydrate 92.1 grams, dietary fiber 7.7 grams, salt 1.2 grams；

1.30 typing hypertension, hyperlipidemia women dinner nutrition intake standard: energy 494.4Kcal, 20.1 grams of protein, fat 12.0 grams, carbohydrate 69.1 grams, dietary fiber 5.8 grams, salt 0.9 gram；

1.31 typing hypertension, the breakfast nutritious ingestion standard of obese males: energy 550Kcal, 20.8 grams of protein, fat 17.3 Gram, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 0.9 gram；

1.32 typing hypertension, obese males Chinese meal nutrition intake standard: energy 733.3Kcal, 27.7 grams of protein, fat 23.0 grams, carbohydrate 95.0 grams, dietary fiber 8.3 grams, salt 1.2 grams；

1.33 typing hypertension, obese males dinner nutrition intake standard: energy 550Kcal, 20.8 grams of protein, fat 17.3 Gram, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 0.9 gram；

1.34 typing hypertension, the breakfast nutritious ingestion standard of Obese Women: energy 450Kcal, 16.8 grams of protein, fat 14.3 Gram, carbohydrate 57.6 grams, dietary fiber 4.8 grams, salt 0.9 gram；

1.35 typing hypertension, Obese Women Chinese meal nutrition intake standard: energy 600Kcal, 22.3 grams of protein, fat 19.0 Gram, carbohydrate 76.8 grams, dietary fiber 6.4 grams, salt 1.2 grams；

1.36 typing hypertension, Obese Women dinner nutrition intake standard: energy 450Kcal, 16.8 grams of protein, fat 14.3 Gram, carbohydrate 57.6 grams, dietary fiber 4.8 grams, salt 0.9 gram；

1.37 typing hyperlipidemia, the breakfast nutritious ingestion standard of obese males: energy 502.7Kcal, 20.8 grams of protein, fat 12.0 grams, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 1.8 grams；

1.38 typing hyperlipidemia, obese males Chinese meal nutrition intake standard: energy 670.3Kcal, 27.7 grams of protein, fat 16.0 grams, carbohydrate 95.0 grams, dietary fiber 8.3 grams, salt 2.4 grams；

1.39 typing hyperlipidemia, obese males dinner nutrition intake standard: energy 502.7Kcal, 20.8 grams of protein, fat 12.0 grams, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 1.8 grams；

1.40 typing hyperlipidemia, the breakfast nutritious ingestion standard of Obese Women: energy 430cal, 16.8 grams of protein, fat 12.0 Gram, carbohydrate 57.6 grams, dietary fiber 4.8 grams, salt 1.8 grams；

1.41 typing hyperlipidemia, Obese Women Chinese meal nutrition intake standard: energy 573.3Kcal, 22.3 grams of protein, fat 16.0 grams, carbohydrate 76.8 grams, dietary fiber 6.4 grams, salt 2.4 grams；

1.42 typing hyperlipidemia, Obese Women dinner nutrition intake standard: energy 430Kcal, 16.8 grams of protein, fat 12.0 Gram, carbohydrate 57.6 grams, dietary fiber 4.8 grams, salt 1.8 grams；

1.43 typing hypertension, hyperlipidemia, the breakfast nutritious ingestion standard of obese males: energy 502.7Kcal, protein 20.8 Gram, fat 12.0 grams, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 0.9 gram；

1.44 typing hypertension, hyperlipidemia, obese males Chinese meal nutrition intake standard: energy 670.3Kcal, protein 27.7 Gram, fat 16.0 grams, carbohydrate 95.0 grams, dietary fiber 8.3 grams, salt 1.2 grams；

1.45 typing hypertension, hyperlipidemia, obese males dinner nutrition intake standard: energy 502.7Kcal, protein 20.8 Gram, fat 12.0 grams, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 0.9 gram；

1.46 typing hypertension, hyperlipidemia, the breakfast nutritious ingestion standard of Obese Women: energy 430Kcal, 16.8 grams of protein, 12.0 grams of fat, carbohydrate 57.6 grams, dietary fiber 4.8 grams, salt 0.9 gram；

1.47 typing hypertension, hyperlipidemia, Obese Women Chinese meal nutrition intake standard: energy 573Kcal, 22.3 grams of protein, 16.0 grams of fat, carbohydrate 76.8 grams, dietary fiber 6.4 grams, salt 1.2 grams；

1.48 typing hypertension, hyperlipidemia, Obese Women dinner nutrition intake standard: energy 430Kcal, 16.8 grams of protein, 12.0 grams of fat, carbohydrate 57.6 grams, dietary fiber 4.8 grams, salt 0.9 gram；

2, heavy work intensity, region is the often meal time absorption trophic level in rural area:

The 2.1 breakfast nutritious ingestion standards of typing healthy male: energy 780Kcal, 29.9 grams of protein, fat 23.5 grams, carbon water Compound 112.0 grams, dietary fiber 9.7 grams, salt 1.8 grams；

2.2 typing healthy male Chinese meal nutrition intake standards: energy 1040Kcal, 39.9 grams of protein, fat 31.3 grams, carbon water Compound 149.3 grams, dietary fiber 13.0 grams, salt 2.4 grams；

2.3 typing healthy male dinner nutrition intake standards: energy 780Kcal, 29.9 grams of protein, fat 23.5 grams, carbon water Compound 112.0 grams, dietary fiber 9.7 grams, salt 1.8 grams；

The 2.4 breakfast nutritious ingestion standards of typing healthy women: energy 660Kcal, 24.9 grams of protein, fat 20.7 grams, carbon water Compound 85.5 grams, dietary fiber 7.5 grams, salt 1.8 grams；

2.5 typing healthy women Chinese meal nutrition intake standards: energy 880Kcal, 33.2 grams of protein, fat 27.6 grams, carbon water Compound 114.0 grams, dietary fiber 10.0 grams, salt 2.4 grams；

2.6 typing healthy women dinner nutrition intake standards: energy 660Kcal, 24.9 grams of protein, fat 20.7 grams, carbon water Compound 85.5 grams, dietary fiber 7.5 grams, salt 1.8 grams；

The 2.7 typing breakfast nutritious ingestion standards of hypertension male: energy 780Kcal, 29.9 grams of protein, fat 23.5 grams, carbon Hydrate 112.0 grams, dietary fiber 9.7 grams, salt 0.9 gram；

2.8 typing hypertension male's Chinese meal nutrition intake standards: energy 1040Kcal, 39.9 grams of protein, fat 31.3 grams, carbon Hydrate 149.3 grams, dietary fiber 13.0 grams, salt 1.2 grams；

2.9 typing hypertension male's dinner nutrition intake standards: energy 780Kcal, 29.9 grams of protein, fat 23.5 grams, carbon Hydrate 112.0 grams, dietary fiber 9.7 grams, salt 0.9 gram；

The 2.10 typing breakfast nutritious ingestion standards of hypertension women: energy 660Kcal, 24.9 grams of protein, fat 20.7 grams, carbon Hydrate 85.5 grams, dietary fiber 7.5 grams, salt 0.9 gram；

2.11 typing hypertension women Chinese meal nutrition intake standards: energy 880Kcal, 33.2 grams of protein, fat 27.6 grams, carbon Hydrate 114.0 grams, dietary fiber 10.0 grams, salt 1.2 grams；

2.12 typing hypertension women dinner nutrition intake standards: energy 660Kcal, 24.9 grams of protein, fat 20.7 grams, carbon Hydrate 85.5 grams, dietary fiber 7.5 grams, salt 0.9 gram；

The 2.13 typing breakfast nutritious ingestion standards of hyperlipidemia male: energy 676.5Kcal, 29.9 grams of protein, fat 12.0 grams, Carbohydrate 112.0 grams, dietary fiber 9.7 grams, salt 1.8 grams；

2.14 typing hyperlipidemia male's Chinese meal nutrition intake standards: energy 902.0Kcal, 39.9 grams of protein, fat 16.0 grams, Carbohydrate 149.3 grams, dietary fiber 13.0 grams, salt 2.4 grams；

2.15 typing hyperlipidemia male's dinner nutrition intake standards: energy 676.5Kcal, 29.9 grams of protein, fat 12.0 grams, Carbohydrate 112.0 grams, dietary fiber 9.7 grams, salt 1.8 grams；

The 2.16 typing breakfast nutritious ingestion standards of hyperlipidemia women: energy 581.7Kcal, 24.9 grams of protein, fat 12.0 grams, Carbohydrate 85.5 grams, dietary fiber 7.5 grams, salt 1.8 grams；

2.17 typing hyperlipidemia women Chinese meal nutrition intake standards: energy 775.6Kcal, 33.2 grams of protein, fat 16.0 grams, Carbohydrate 114.0 grams, dietary fiber 10.0 grams, salt 2.4 grams；

2.18 typing hyperlipidemia women dinner nutrition intake standards: energy 581.7Kcal, 24.9 grams of protein, fat 12.0 grams, Carbohydrate 85.5 grams, dietary fiber 7.5 grams, salt 1.8 grams；

The 2.19 breakfast nutritious ingestion standards of typing obese males: energy 650.0Kcal, 24.9 grams of protein, fat 19.6 grams, carbon Hydrate 93.3 grams, dietary fiber 8.1 grams, salt 1.8 grams；

2.20 typing obese males Chinese meal nutrition intake standards: energy 866.7Kcal, 33.3 grams of protein, fat 26.1 grams, carbon Hydrate 124.4 grams, dietary fiber 10.8 grams, salt 2.4 grams；

2.21 typing obese males dinner nutrition intake standards: energy 650.0Kcal, 24.9 grams of protein, fat 19.6 grams, carbon Hydrate 93.3 grams, dietary fiber 8.1 grams, salt 1.8 grams；

The 2.22 breakfast nutritious ingestion standards of typing Obese Women: energy 550Kcal, 20.8 grams of protein, fat 17.3 grams, carbon water Compound 71.3 grams, dietary fiber 6.3 grams, salt 1.8 grams；

2.23 typing Obese Women Chinese meal nutrition intake standards: energy 733.3Kcal, 27.7 grams of protein, fat 23.0 grams, carbon Hydrate 95.0 grams, dietary fiber 8.3 grams, salt 2.4 grams；

2.24 typing Obese Women dinner nutrition intake standards: energy 550Kcal, 20.8 grams of protein, fat 17.3 grams, carbon water Compound 71.3 grams, dietary fiber 6.3 grams, salt 1.8 grams；

2.25 typing hypertension, the breakfast nutritious ingestion standard of hyperlipidemia male: energy 676.5Kcal, 29.9 grams of protein, fat 12.0 grams, carbohydrate 112.0 grams, dietary fiber 9.7 grams, salt 0.9 gram；

2.26 typing hypertension, hyperlipidemia male's Chinese meal nutrition intake standard: energy 902.0Kcal, 39.9 grams of protein, fat 16.0 grams, carbohydrate 149.3 grams, dietary fiber 13.0 grams, salt 1.2 grams；

2.27 typing hypertension, hyperlipidemia male's dinner nutrition intake standard: energy 676.5Kcal, 29.9 grams of protein, fat 12.0 grams, carbohydrate 112.0 grams, dietary fiber 9.7 grams, salt 0.9 gram；

2.28 typing hypertension, the breakfast nutritious ingestion standard of hyperlipidemia women: energy 581.7Kcal, 24.9 grams of protein, fat 12.0 grams, carbohydrate 85.5 grams, dietary fiber 7.5 grams, salt 0.9 gram；

2.29 typing hypertension, hyperlipidemia women Chinese meal nutrition intake standard: energy 775.6Kcal, 33.2 grams of protein, fat 16.0 grams, carbohydrate 114.0 grams, dietary fiber 10.0 grams, salt 1.2 grams；

2.30 typing hypertension, hyperlipidemia women dinner nutrition intake standard: energy 581.7Kcal, 24.9 grams of protein, fat 12.0 grams, carbohydrate 85.5 grams, dietary fiber 7.5 grams, salt 0.9 gram；

2.31 typing hypertension, the breakfast nutritious ingestion standard of obese males: energy 650.0Kcal, 24.9 grams of protein, fat 19.6 grams, carbohydrate 93.3 grams, dietary fiber 8.1 grams, salt 0.9 gram；

2.32 typing hypertension, obese males Chinese meal nutrition intake standard: energy 866.7Kcal, 33.3 grams of protein, fat 26.1 grams, carbohydrate 124.4 grams, dietary fiber 10.8 grams, salt 1.2 grams；

2.33 typing hypertension, obese males dinner nutrition intake standard: energy 650.0Kcal, 24.9 grams of protein, fat 19.6 grams, carbohydrate 93.3 grams, dietary fiber 8.1 grams, salt 0.9 gram；

2.34 typing hypertension, the breakfast nutritious ingestion standard of Obese Women: energy 550Kcal, 20.8 grams of protein, fat 17.3 Gram, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 0.9 gram；

2.35 typing hypertension, Obese Women Chinese meal nutrition intake standard: energy 733.3Kcal, 27.7 grams of protein, fat 23.0 grams, carbohydrate 95.0 grams, dietary fiber 8.3 grams, salt 1.2 grams；

2.36 typing hypertension, Obese Women dinner nutrition intake standard: energy 550Kcal, 20.8 grams of protein, fat 17.3 Gram, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 0.9 gram；

2.37 typing hyperlipidemia, the breakfast nutritious ingestion standard of obese males: energy 581.7Kcal, 24.9 grams of protein, fat 12.0 grams, carbohydrate 93.3 grams, dietary fiber 8.1 grams, salt 1.2 grams；

2.38 typing hyperlipidemia, obese males Chinese meal nutrition intake standard: energy 775.5Kcal, 33.3 grams of protein, fat 16.0 grams, carbohydrate 124.4 grams, dietary fiber 10.8 grams, salt 2.4 grams；

2.39 typing hyperlipidemia, obese males dinner nutrition intake standard: energy 581.7Kcal, 24.9 grams of protein, fat 12.0 grams, carbohydrate 93.3 grams, dietary fiber 8.1 grams, salt 1.2 grams；

2.40 typing hyperlipidemia, the breakfast nutritious ingestion standard of Obese Women: energy 502.7Kcal, 20.8 grams of protein, fat 12.0 grams, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 1.8 grams；

2.41 typing hyperlipidemia, Obese Women Chinese meal nutrition intake standard: 670.3Kcal, 27.7 grams of protein, fat 16.0 Gram, carbohydrate 95.0 grams, dietary fiber 8.3 grams, salt 2.4 grams；

2.42 typing hyperlipidemia, Obese Women dinner nutrition intake standard: energy 502.7Kcal, 20.8 grams of protein, fat 12.0 grams, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 1.8 grams；

2.43 typing hypertension, hyperlipidemia, the breakfast nutritious ingestion standard of obese males: energy 581.7Kcal, protein 24.9 Gram, fat 12.0 grams, carbohydrate 93.3 grams, dietary fiber 8.1 grams, salt 0.9 gram；

2.44 typing hypertension, hyperlipidemia, obese males Chinese meal nutrition intake standard: energy 775.5Kcal, protein 33.3 Gram, fat 16.0 grams, carbohydrate 124.4 grams, dietary fiber 10.8 grams, salt 1.2 grams；

2.45 typing hypertension, hyperlipidemia, obese males dinner nutrition intake standard: energy 581.7Kcal, protein 24.9 Gram, fat 12.0 grams, carbohydrate 93.3 grams, dietary fiber 8.1 grams, salt 0.9 gram；

2.46 typing hypertension, hyperlipidemia, the breakfast nutritious ingestion standard of Obese Women: energy 502.7Kcal, protein 20.8 Gram, fat 12.0 grams, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 0.9 gram；

2.47 typing hypertension, hyperlipidemia, Obese Women Chinese meal nutrition intake standard: 670.3Kcal, 27.7 grams of protein, fat Fat 16.0 grams, carbohydrate 95.0 grams, dietary fiber 8.3 grams, salt 1.2 grams；

2.48 typing hypertension, hyperlipidemia, Obese Women dinner nutrition intake standard: energy 502.7Kcal, protein 20.8 Gram, fat 12.0 grams, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 0.9 gram.

Further, terminal of making a reservation includes the terminal unit of common PC, smart mobile phone, PAD and customization, wherein common PC base Program of making a reservation or webpage in exploitation operate；Smart mobile phone is grasped by the APP that makes a reservation based on ios or Android platform Make；PAD is operated by the APP that makes a reservation based on ios, Android or windows platform；The terminal unit of customization arranges and is divided into just Take formula and stake formula, operated by its plug-in；The form of dinning card includes IC-card, the identification card being printed on Quick Response Code or magnetic Card.

The booking method for meal of the above-mentioned pre-ordering system of network interaction includes following several step:

1. each meal time that canteen management personnel issue 1 to 10 day future by the meals release module of server end prepares offer Meals kind content；

2. consumer obtains the secondary meals kind preparing to provide of each meal of following 1 to 10 day by terminal access server end of making a reservation Information, following 1 to 10 day any secondary making a reservation for the first time of eating is selected selected secondary preparation of eating pre-by terminal of making a reservation by consumer The meals description and quantity ordered, is sent to server end by network by terminal of making a reservation after selecting complete confirmation, server end Core module of making a reservation receives and makes a reservation information；

3. the core of server end module of making a reservation receives the information of making a reservation of corresponding meal time of corresponding consumer, and the information of making a reservation includes phase The meals description and quantity should eaten time, core module of making a reservation calculates nutrient content i.e. this meal of this meal time to corresponding meal time simultaneously The total content of energy, protein, fat, carbohydrate, dietary fiber and salt, then core module of making a reservation will be consumed accordingly The nutrient content statistics transmission of the corresponding meal time of person analyzes module to approval of making a reservation；

4. the approval of making a reservation of server end is analyzed module and is transferred the sex of corresponding consumer, labor from the data base of Data Enter module Fatigue resistance, region and health demand information, further according to sex, labor intensity, region and the health demand of corresponding consumer Information from nutrition mark referrer module obtain correspondence often meal time take in trophic level and with core make a reservation module calculate consumption The total content of energy, protein, fat, carbohydrate, dietary fiber and the salt of each meal time of person is analyzed, it is judged that Whether the made a reservation content of consumer meets self adequate nutrition requirement, lists the total amount of each nutritional labeling and to comparing nutrition mark The nutritional labeling amount recommending to require of referrer module exceeds standard or the nutritional labeling of deficiency provides alert flag simultaneously with nutrition arrangement The form of feedback information returns and sends to terminal of making a reservation, and the nutritional labeling wherein exceeded standard is labeled as redness, not enough nutritional labeling Being labeled as green, rational nutritional labeling is labeled as yellow, and contrast difference's boundary calculates by positive and negative 10%；

5. after consumer receives the nutrition arrangement feedback information of the corresponding meal time that server end 20 returns by terminal of making a reservation, consumption Person has following four subsequent operation form: the first, content of making a reservation meets self adequate nutrition requirement, and terminal of making a reservation is crossed by consumer The final acknowledgement key of interactive interface carry out the final confirmation made a reservation；The second, content of making a reservation meets self adequate nutrition requirement, But consumer still wants to again adjust for content of making a reservation, the meals description and quantity after adjusting sends again to server End；The third, content of making a reservation does not meets self adequate nutrition requirement, and consumer can be according to alert flag information by end of making a reservation Hold the information of making a reservation to corresponding meal time to be adjusted, revise the information of making a reservation by adjusting meals description and quantity and again send To server end；4th kind, content of making a reservation does not meets self adequate nutrition requirement, and the information of making a reservation is not made any amendment by consumer Finally confirm by what the final acknowledgement key of the interactive interface of terminal of making a reservation carried out making a reservation and send to server end；

6. the core of server end module of making a reservation receives the return information that sended over by terminal of making a reservation of consumer, if consumption The information of making a reservation is modified by person, then be back to step 3., if consumer has carried out final confirmation to the information of making a reservation, that The information of making a reservation of the corresponding meal time of corresponding consumer is determined and sends to making a reservation by the core of server end module of making a reservation Statistical module；

7. have dinner day proxima luce (prox. luc) 16 to 18 time between certain sets moment, the core of server end will make a reservation module by stoppings reception tomorrow The information of making a reservation of any meal time of day of i.e. having dinner and adjustment information of making a reservation, force to carry out the final confirmation information of making a reservation Confirming eventually and send to statistical module of making a reservation, statistical module counts of making a reservation i.e. will be had dinner the making a reservation of all consumers of day our unit tomorrow Final information, according to the raw-material quantity bought needed for the meals kind of the information of making a reservation and quantity statistics, and will finally add up The required raw material quantity bought our unit tomorrow send to kitchen purchasing department；

8. having dinner a day meal time on the same day, consumer is got to swiping the card at dining room by its dinning card held and to have matched Make a reservation.

The present invention has positive effect: the pre-ordering system of network interaction of (1) present invention makes consumer in profit When consuming with native system, will appreciate that whether selected meals meet the requirement of adequate nutrition or the demand of self health status and to certainly Corresponding adjustment is made in oneself selection, meets the requirement of balanced diet, and can be by the dietary of this system understanding oneself The self assessment of the no requirement meeting adequate nutrition and own health index is interactive and makes correction.Meanwhile, dining room is managed By this system, person, can know that consumer selects the information of meals in advance, science prepares dish, accomplishes to reduce waste, shuts out simultaneously Leftover, is substantially reduced alimentary toxicosis risk, it is ensured that food safety absolutely；In addition can also pass through data analysis, find to be provided Meals do not meet rational diet and the kind of consumer taste requirement, is adjusted in time, preferably to carry for consumer For food and beverage sevice；

(2) the pre-ordering system of network interaction of the present invention can make consumer recognize self and battalion conveniently, timely Support some closely-related health indicators, including blood pressure, BMI index.

(3) knowing of some rational diets is recognized by the pre-ordering system of network interaction of the present invention by consumer Knowing, main contents include: energy recommended intake every day based on individual, protein recommended intake every day, carbon aquation every day Compound recommended intake, fat recommended intake every day, cholesterol recommended intake every day, dietary fiber every day are recommended to take in Amount, the contents such as various food recommended intakes of eating three meals a day.

(4) certain supplied in dining room can be known, by the pre-ordering system of network interaction of the present invention, in advance by consumer The meals kind of meal time, has the time of abundance to facilitate and oneself scientific and reasonable carries out meals collocation, thus accomplish rational diet.

(5) health status of oneself can be known by the pre-ordering system of network interaction of the present invention in consumer, And propose personalized rational diet demand according to this, and know whether the combination of the meals kind of oneself certain selected meal time meets The requirement of self, and can repeatedly revise meals breed combination of oneself making a reservation, until meeting the requirement of oneself.

(6) consumer can make a reservation (monthly) in system statistics a period of time in advance by the network interaction of the present invention Total nutritional labeling intake, the intake of various food, system can will exceed standard or the nutritional labeling of deficiency or food variety are made Going out warning-sign to show, consumer can judge whether its dietary meets the requirement of adequate nutrition and make correction accordingly, is beneficial to disappear Expense person forms good dietary habit.

(7) the dining room operator pre-ordering system of network interaction by the present invention, it is necessary to the standard of vegetable Turn to premise, promote operator to ensure stablizing of vegetable quality and stablizing of nutritive index, thus promote management level.

(8) dining room operator may utilize the network interaction of present invention system statistics of making a reservation in advance and specifically eats every day time each Meals kind number, thus can shift to an earlier date and accurately purchase and prepare corresponding various food material.Can accomplish to reduce leftovers, Du according to this Waste absolutely, greatly reduces the probability that alimentary toxicosis occurs simultaneously.

(9) can add up (every in a period of time by the network interaction pre-ordering system dining room operator of the present invention Month) click volume of meals kind supplied, kind less to wherein click volume can be analyzed, by the feedback of consumer Information, knows that its reason is that arrange in pairs or groups unreasonable or taste and cooking method of nutritional labeling does not meets customer demand, thus to this Kind is adjusted.

Accompanying drawing explanation

Fig. 1 is the structural representation of the pre-ordering system of network interaction of the present invention；

Fig. 2 is the structural representation of server end；

Fig. 3 is the structural representation of health check-up information acquisition module.

Labelling in above-mentioned accompanying drawing is as follows:

Server end 10, Data Enter module 11, meals release module 12, core makes a reservation module 13, nutrition mark referrer module 14, module 15, statistical module 16 of making a reservation, information feedback module 17, terminal 20 of making a reservation, health check-up information gathering mould are analyzed in approval of making a reservation Block 30, sphygomanometer 31, height and weight index measuring apparatus 32, card reader 33, wireless telecommunications discharger 34.

Detailed description of the invention

(embodiment 1)

Seeing Fig. 1, the pre-ordering system of network interaction of the present embodiment includes server end 10, terminal of making a reservation 20, health check-up letter The dinning card with each consumer unique match that breath acquisition module 30 and consumer hold；Terminal of making a reservation 20, health check-up information Acquisition module 30 is all connected with server end 10 by the Internet and carries out data communication.

See that Fig. 2, the composition of server end 10 include processor, hard disk, internal memory, system bus etc., the service of the present embodiment Device end 10 is server design based on x86 framework, including following several modules: mould issued by Data Enter module 11, meals Block 12, core make a reservation module 13, nutrition mark referrer module 14, make a reservation approval analyze module 15, make a reservation statistical module 16 and Information feedback module 17.

Wherein, Data Enter module 11 is for receiving and the essential information of typing consumer, consumer health's condition information With health demand information；The essential information of consumer includes that the name of consumer, sex, age, department, dinning card are uniquely compiled Number, labor intensity and region；Consumer health's condition information include the blood pressure of consumer, height and weight index (BMI index) with And the non-health feature including hypertension, diabetes, hyperlipidemia, hypertension or obesity that consumer's needs particularly point out. Health demand information includes that consumer's needs demand of making a reservation of reference in making a reservation includes following several: away from diabetes demand, Away from hyperlipidemia demand, away from hypertension demand demand and weight reducing demand.

Data Enter module 11 is additionally operable to the information of typing supply meals, and supply dietary information includes: all meals kinds Title including staple food and snack categories, thick miscellaneous grain crops class, big meat or fish class, little meat or fish class, greengrocery, fruits, soup class, every part of gross weight Amount, major ingredient title and weight, dispensing title and weight, flavoring agent title and weight, cooking method, feature and nutritional labeling, institute State the content that nutritional labeling marks energy, protein, fat, carbohydrate, dietary fiber and the salt of each meals kind.

Meals release module 12 prepares the meals kind content provided for each meal time issuing following 1 to 10 day, preferably The each meal time issuing following 7 days prepares the meals kind content provided.

Core module 13 of making a reservation is uploaded onto the server by terminal 20 of making a reservation each meal time of end 10 for receiving consumer Making a reservation information, the information of making a reservation includes the meals description and quantity of each meal time, and core is made a reservation module 13 meal each to consumer simultaneously Calculate always containing of secondary nutrient content i.e. this meal of this meal secondary energy, protein, fat, carbohydrate, dietary fiber and salt Amount.

Nutrition mark referrer module 14 record has various people often to eat time to take in trophic level, for analyzing mould for approval of making a reservation Block 15 is analyzed to be consulted and used, and wherein various people often eat time absorption trophic level according to labor intensity, region, property Not, the other particular content in the health demand information area is as follows:

2.48 typing hypertension, hyperlipidemia, Obese Women dinner nutrition intake standard: energy 502.7Kcal, protein 20.8 Gram, fat 12.0 grams, carbohydrate 71.3 grams, dietary fiber 6.3 grams, salt 0.9 gram；

Make a reservation to check and approve and analyze module 15 for the essential information of the consumer according to Data Enter module 11 typing and health demand Information from nutrition mark referrer module 14 transfer often meal time take in trophic level and with core make a reservation module 13 calculate consumer The total content of energy, protein, fat, carbohydrate, dietary fiber and salt of each meal time be analyzed, it is judged that disappear Whether expense person's put meals kind meets self adequate nutrition requirement, lists the total amount of each nutritional labeling and to comparing nutrition mark The nutritional labeling amount recommending to require of referrer module 14 exceeds standard or the nutritional labeling of deficiency provides alert flag and is simultaneously sent to order Meal terminal 20.

Make a reservation statistical module 16 making a reservation for statistics all consumers of our unit tomorrow when having dinner day proxima luce (prox. luc) 16 Whole information, according to the raw-material quantity bought needed for the meals kind of the information of making a reservation and quantity statistics, and will finally add up Our unit's required raw material quantity bought tomorrow sends to kitchen purchasing department, thus can shift to an earlier date and accurately purchase and prepare accordingly Various edible materials.

Information feedback module 17 is used for adding up in consumer's a period of time, is preferably 15 days, the ordered food product kind of each meal time Whether nutrition total amount also meets self adequate nutrition requirement according to this and judges and provide suggestion its dietary, will exceed standard or Not enough nutritional labeling or food variety are made warning and are indicated, and consumer can judge whether its dietary meets rationally battalion accordingly Foster requirement also makes correction；Whether each meals kind that statistical analysis provides meets consumer taste and rational diet demand, The supply number of times of each vegetable, reservation number of times, the concrete numerical value of reservation number of times/drink number of times in statistics a period of time, to its midpoint The amount of hitting less meals kind can be analyzed, and finds out that its reason is that nutrition arrangement is unreasonable or taste and cooking method do not meet Customer demand, thus this meals kind is adjusted, timing statistics may select " monthly ", " season ", " half a year " or " year Degree ".Information feedback module 17 is additionally operable to receive the various feedback advisory information of consumer's proposition that terminal 20 of making a reservation sends over, And carry out statistics and feed back at kitchen management.

Terminal of making a reservation 20 includes the terminal unit of common PC, smart mobile phone, PAD and customization, and wherein common PC is based on exploitation Program of making a reservation or webpage operate；Smart mobile phone is operated by the APP that makes a reservation based on ios or Android platform；PAD Operated by the APP that makes a reservation based on ios, Android or windows platform；Customization terminal unit arrange be divided into portable and Stake formula, is operated by its plug-in.Terminal of making a reservation 20 connects the Internet by mobile network, WIFI or cable network It is connected with server end 10 and carries out data communication.Terminal of making a reservation 20 for consumer to the Data Enter module 11 of server end 10 The input essential information of consumer, consumer health's condition information and health demand information；Terminal of making a reservation 20 is additionally operable to according to meals The meals kind content that each meal time in 1 to 10 day future that food release module 12 is issued prepares to provide is patterned the exhibition at interface Show and make a reservation module 13 to core for consumer's information transmission of making a reservation and will make a reservation；Terminal of making a reservation 20 be additionally operable to reception make a reservation approval point Analyse the total amount of each nutritional labeling of the corresponding meal time of the statistics of module 15 and compare the recommendation requirement of nutrition mark referrer module 14 Exceed standard or the information warning of deficiency showing；Terminal of making a reservation 20 is additionally operable to receive the suggestion of information feedback module 17 and anti-to information Feedback module 17 sends advisory information, and consumer can propose related opinions to each meals kind, feeds back it to it unselected former Cause is that collocation is unreasonable or taste factor is unsatisfied with.

Dinning card mates with the dinning card unique number of each consumer, and the form of dinning card includes IC-card, is printed on two dimension The identification card of code or magnetic card etc..

See that Fig. 3, health check-up information acquisition module 30 are arranged at dining room, office areas, Factory Building region, including sphygomanometer 31, height and weight index (BMI index) measuring instrument 32, card reader 33 and wireless telecommunications discharger 34, sphygomanometer 31, height Body Mass Index (BMI index) measuring instrument 32 and card reader 33 all electrically connect with wireless telecommunications discharger 34, and wireless telecommunications are launched Device 34 is connected with server end 10 by mobile network or WIFI and carries out data communication.Card reader 33 is for identifying consumer Dinning card obtains unique match information.In the present embodiment, sphygomanometer 31 and height and weight index (BMI index) measuring instrument 32 use The ultrasound wave physical-examination machine that model is HW-900B of Zhengzhou Kai Yuan Electronics Co., Ltd., measures height, body weight, BMI physique refer to automatically Number, build, blood pressure, heart rate function, synchronize digital-scroll technique, clear voice broadcast, high speed thermal printing measurement result.Wireless telecommunications The unique information of the consumer that discharger 34 identifies according to card reader 33 encodes sphygomanometer 31, (BMI refers to height and weight index Number) measuring instrument 32 detection the blood pressure of consumer, height, body weight, height and weight index send to server end 10 information record Enter module 11.

The booking method for meal of the pre-ordering system of network interaction of the present embodiment includes following several step:

1. each meal time that canteen management personnel issue following 1 to 10 day by the meals release module 12 of server end 10 prepares to carry The meals kind content of confession；

2. consumer accesses server end 10 by terminal 20 of making a reservation and obtains the meals that each meal time preparation of following 1 to 10 day provides Kind information, consumer selects selected meal time by terminal 20 of making a reservation to following 1 to 10 day arbitrarily secondary the making a reservation for the first time of meal Prepare the meals description and quantity subscribed, sent to server end 10 by network by terminal 20 of making a reservation after selecting complete confirmation, The core of server end 10 module 13 of making a reservation receives and makes a reservation information；

3. the core of server end 10 module 13 of making a reservation receives the information of making a reservation of corresponding meal time of corresponding consumer, information of making a reservation bag Including the meals description and quantity of corresponding meal time, core module 13 of making a reservation calculates the nutrient content of this meal time i.e. to corresponding meal time simultaneously The total content of energy, protein, fat, carbohydrate, dietary fiber and the salt of this meal time, then core make a reservation module 13 will The corresponding nutrient content statistics eating secondary of corresponding consumer sends to approval analysis module 15 of making a reservation；

4. the approval of making a reservation of server end 10 is analyzed module 15 and is transferred corresponding consumer from the data base of Data Enter module 11 Sex, labor intensity, region and health demand information, further according to the sex of corresponding consumer, labor intensity, region and strong Health demand information obtains the often meal time of correspondence from nutrition mark referrer module 14 and takes in trophic level and make a reservation module 13 with core It is right that the total content of energy, protein, fat, carbohydrate, dietary fiber and the salt of each meal time of the consumer calculated is carried out Than analyzing, it is judged that whether the made a reservation content of consumer meets self adequate nutrition requirement, list the total amount of each nutritional labeling right The nutritional labeling amount of the recommendation requirement comparing nutrition mark referrer module 14 exceeds standard or the nutritional labeling of deficiency provides alert flag Returning with the form of nutrition arrangement feedback information simultaneously and send to terminal 20 of making a reservation, the nutritional labeling wherein exceeded standard is labeled as red Color, not enough nutritional labeling is labeled as green, and rational nutritional labeling is labeled as yellow, and contrast difference's boundary presses positive and negative 10% Calculate；

5., after consumer receives the nutrition arrangement feedback information of the corresponding meal time that server end 20 returns by terminal 20 of making a reservation, disappear Expense person has following four subsequent operation form: the first, content of making a reservation meets self adequate nutrition requirement, and end of making a reservation spends in consumer The final acknowledgement key of the interactive interface of end 20 carries out the final confirmation made a reservation；The second, content of making a reservation meets self adequate nutrition Requirement, but consumer still wants to again adjust for content of making a reservation, the meals description and quantity after adjusting again send to Server end 10；The third, content of making a reservation does not meets self adequate nutrition requirement, and consumer can lead to according to alert flag information Cross terminal 20 of making a reservation the information of making a reservation of corresponding meal time is adjusted, revise, by adjusting meals description and quantity, the information of making a reservation And again send to server end 10；4th kind, content of making a reservation does not meets self adequate nutrition requirement, and consumer is not to letter of making a reservation Breath makes final confirmation the transmission extremely clothes that any amendment carries out making a reservation by the final acknowledgement key of the interactive interface of terminal 20 of making a reservation Business device end 10；

6. the core of server end 10 module 13 of making a reservation receives the return information that consumer is sended over by terminal 20 of making a reservation, as Really the information of making a reservation is modified by consumer, then be back to step 3., if the information of making a reservation has been carried out finally by consumer Confirm, then the information of making a reservation of the corresponding meal time of corresponding consumer is determined also by the core of server end 10 module 13 of making a reservation Send to statistical module 16 of making a reservation；

7. have dinner day proxima luce (prox. luc) 16 time, the core of server end 10 module 13 of making a reservation receives, by stopping, any of day that i.e. have dinner tomorrow The information of making a reservation of meal time and adjustment information of making a reservation, information of forcing to make a reservation final confirmation finally confirms and sends extremely Making a reservation statistical module 16, statistical module 16 of making a reservation adds up tomorrow and i.e. has dinner the final information of making a reservation of all consumers of day our unit, The raw-material quantity bought needed for meals kind according to the information of making a reservation and quantity statistics, and by bright for the our unit that finally adds up The raw material quantity bought needed for day sends to kitchen purchasing department；

The following is an example of making a reservation:

The lunch that canteen management personnel issue following 1 to 10 day certain day by the meals release module 12 of server end 10 provides Meals kind content:

Staple food: rice

Miscellaneous grain crops: mixed grain steamed bread

Big meat or fish: greens & Chinese meatballs

Pickled cabbage Carnis Pseudosciaenae

Little meat or fish: Capsicum annuum L. Hepar Sus domestica

Auricularia scrambled eggs

Tomato omelette

Herba Astragali Sinici sliced meat

Vegetable: sweet and sour cabbage

Bulbus Allii Ascalonici bean curd

Fried green vegetables

Folium Allii tuberosi Semen Phaseoli radiati Germinatus

Fruit: Fructus Mali pumilae

Fructus Musae

Soup class: laver egg soup；

The essential information of certain consumer is as follows: height 170 centimeters, body weight 68Kg, blood pressure: shrink pressure 114mmHg, diastolic pressure 82mmHg；Sex: man；Age: 55 years old；Labor intensity: light work intensity；Region: city；Health demand information: healthy.

This consumer selects meals kind as follows, and system is by the display nutritional information of each kind and major ingredient and ingredient information And the information such as cooking method:

Miscellaneous grain crops: mixed grain steamed bread one (is shown as " major ingredient: Fagopyrum esculentum Moench 50g, oat noodles 30g；Dispensing: yeast 0.6g；Manufacture method: Yeast powder warm water alveolation, pours in flour and mixes, make dough, proof 2 hours, make green compact, cook after proofing 20 minutes； Feature: be beneficial to digestion and wash one's hands, be more beneficial for the crowd that digestive function is more weak, can quickly be discharged by energy, is relatively suitable for early Upper edible；Nutritional labeling: energy 274Kcal, 8.7 grams of protein, 3.3 grams of fat, carbohydrate 57.1 grams, dietary fiber 4.6 grams, 0 milligram of cholesterol ")；

Dish: Capsicum annuum L. fried pork livers portion (is shown as " major ingredient: Hepar Sus domestica 150g, dispensing: Capsicum annuum L. 10g, flavoring agent salt 1 gram, monosodium glutamate 0.5 Gram, 2 grams of soy sauce, sugar 1 gram, fecula 0.5 gram, salad oil 8 grams；Cooking method: Hepar Sus domestica section dialect, pickles 10 minutes, and Capsicum annuum L. is cut Block, stays oil to put into flavoring agent in pot, major-minor material fries, and thickening soup drenches oil and takes the dish out of the pot, feature: containing abundant irony, be to enrich blood in food The food that warp is conventional, containing abundant vitamin A, can protect eyes, prevents eyes interference, fatigue, the most edible to skin Fitness plays an important role, and cholesterol level is higher, and cholesterol height patient should not often eat；Nutritional labeling: energy 276Kcal, 29.5 grams of protein, 13.2 grams of fat, carbohydrate 9.7 grams, dietary fiber 0.2 gram, 437 milligrams of cholesterol ")；

Auricularia scrambled eggs portion (is shown as " major ingredient: Auricularia 100g；Dispensing:, Capsicum annuum L. 10g, egg 60g；Flavoring agent: salt 1 gram, monosodium glutamate 1 gram, salad oil 5.5 grams；Cooking method: cold water bubble Auricularia rise, pull out clean, egg break up fry stand-by, importing pot in add Flavoring agent stir-fries；Feature: rich in multiple nutritional components, has again QI invigorating, effect of make light of one's life by commiting suicide strong intelligence, hemostasis and pain-relieving, replenishing and activating blood, Rich in Polysaccharide, having good clear sliding effect, Egg cholesterol amount is higher；Nutritional labeling: energy 169.5Kcal, albumen Matter 9.7 grams, 11.9 grams of fat, carbohydrate 7.7 grams, dietary fiber 2.8 grams, 365 milligrams of cholesterol ")；

Bulbus Allii Ascalonici bean curd portion (is shown as " major ingredient: bean curd 160g；Dispensing: Bulbus Allii Ascalonici 20g；Flavoring agent: salt 1 gram, salad oil 4 grams, extra dry red wine Green pepper 0.5g；Cooking method: Bulbus Allii Ascalonici cleans that to cut segment standby, and bean curd changes cutter and becomes blockage standby, and frying pan burn-out pours salad oil into, puts Enter extra dry red wine green pepper, Bulbus Allii Ascalonici stir-frying goes out fragrance, pours appropriate water into, puts into bean curd, and big fire is boiled, and moderate heat stewing is ripe puts into flavoring agent；Special Point: dietary fiber, cholesterol and carbohydrate content be low, containing abundant vegetable protein, having promotes the production of body fluid moisturizes, heat-clearing and toxic substances removing Effect, is also hypertension, hyperlipidemia, the delicacies of high-cholesterol disease patient；Nutritional labeling: energy 173Kcal, protein 13.4 Gram, fat 10.1 grams, carbohydrate 8.3 grams, dietary fiber 1.1 grams, 3 milligrams of cholesterol ")；

Core is made a reservation, and to be analyzed computing as follows for module 13: the nutritional labeling situation of the put meals of this consumer is as follows: gross energy 851.5Kcal, 59.7 grams of protein, 36.8 grams of fat, carbohydrate 114 grams, dietary fiber 5.9 grams, cholesterol 795 milli Gram, salt 3 grams.According to statistical module 16 of making a reservation, according to the health and fitness information data of this consumer, it is energy that the adequate nutrition of lunch requires Amount 880Kcal, 33.2 grams of protein, 27.6 grams of fat, carbohydrate 114.0 grams, dietary fiber 10.0 grams, salt 2.4 grams, press According to contrast difference's boundary of 10%, system judges that protein, fat, carbohydrate, dietary fiber, salt 5 are undesirable. System by by the result after analytic operation to list the total amount of each nutritional labeling, and with to compare recommend require nutritional labeling Amount exceeds standard or the nutritional labeling of deficiency provides the form of alert flag and feeds back to consumer: this meal time suggestion nutritional labeling intake For: energy 880Kcal, 33.2 grams of protein, 27.6 grams of fat, carbohydrate 114.0 grams, dietary fiber 10.0 grams, salt 2.4 Gram；Current put diet nutritional composition actual content is: gross energy 851.5Kcal, 59.7 grams of protein, fat 36.8 grams, carbon Hydrate 114 grams, dietary fiber 5.9 grams, 795 milligrams of cholesterol, salt 3 grams；Wherein protein, fat, salt 3 are labeled as red Color, expression exceeds standard, and carbohydrate, dietary fiber two are labeled as green, represents deficiency.

Consumer is according to feedback result, and the first situation is: determine that dinner increases corn, vegetable is taken in, and reduces meat dish, salt Taking in, the put meals of Chinese meal are not required to amendment, click on and have finally confirmed making a reservation of lunch.

Second case is: consumer determines it is to need amendment to make a reservation information according to feedback result, then click on and " again select Select ", consumer's selection meals kind: staple food: 1 part of rice (is shown as " major ingredient: Semen oryzae sativae 35g；Manufacture method: red putting eluriated by Semen oryzae sativae Enter suitable quantity of water to cook；Feature: carbohydrate content is high, can provide energy for human body rapidly；Nutritional labeling: energy 120Kcal, 5.4 grams of protein, 0.4 gram of fat, carbohydrate 54.2 grams, dietary fiber 0.4 gram, 0 milligram of cholesterol ")；

Dish: fried green vegetables portion (is shown as " major ingredient: green vegetable 250g；Flavoring agent salt 1 gram, monosodium glutamate 1 gram, sugar 0.5 gram, salad oil 4 grams； Cooking method: put into rusting heat in pot, add flavoring agent and the green vegetable of cut-out, fries to disconnected raw, drenches oil and take the dish out of the pot；Feature: low-yield, fat Fat content is low, people to lose weight eats good merchantable brand, and vitamin and content of mineral substances enrich, and are eaten for a long time delaying sanility, keep skin Bright clean；Nutritional labeling: energy 41Kcal, 0.4 gram of protein, 4 grams of fat, carbohydrate 0.8 gram, dietary fiber 0 gram, gallbladder are solid Alcohol 4 milligrams ")；

A (the major ingredient: " bean curd 160g of Bulbus Allii Ascalonici bean curd；Dispensing: Bulbus Allii Ascalonici 20g；Flavoring agent: salt 1 gram, salad oil 4 grams, extra dry red wine green pepper 0.5g；Cooking method: Bulbus Allii Ascalonici cleans that to cut segment standby, and bean curd changes cutter and becomes blockage standby, and frying pan burn-out pours salad oil into, puts into Extra dry red wine green pepper, Bulbus Allii Ascalonici stir-frying go out fragrance, pour appropriate water into, put into bean curd, and big fire is boiled, and moderate heat stewing is ripe puts into flavoring agent；Feature: Dietary fiber, cholesterol and carbohydrate content are low, contain abundant vegetable protein, and having promotes the production of body fluid moisturizes, the merit of heat-clearing and toxic substances removing Effect, is also hypertension, hyperlipidemia, the delicacies of high-cholesterol disease patient；Nutritional labeling: energy 173Kcal, 13.4 grams of protein, 10.1 grams of fat, carbohydrate 8.3 grams, dietary fiber 1.1 grams, 3 milligrams of cholesterol ")；Core makes a reservation module 13 to dependency number According to being analyzed computing: 1, the nutritional labeling situation of the put meals of this consumer is as follows: gross energy 795.5Kcal, protein 35.3 grams, fat 30.0 grams, carbohydrate 105.2 grams, dietary fiber 8.7 grams, 363 milligrams of cholesterol, salt 3 grams.Rationally battalion Form and point answer the intake to be: energy 880Kcal, 33.2 grams of protein, 27.6 grams of fat, carbohydrate 114.0 grams, meals are fine Tieing up 10.0 grams, salt 2.4 grams, system automatic decision dietary fiber, salt 2 are undesirable.System is by after by analytic operation Result to list the total amount of each nutritional labeling, and with to compare recommend require nutritional labeling amount exceed standard or the nutritional labeling of deficiency The form providing alert flag feeds back to consumer: 1, this meal time suggestion nutritional labeling intake is: energy 880Kcal, albumen Matter 33.2 grams, 27.6 grams of fat, carbohydrate 114.0 grams, dietary fiber 10.0 grams, salt 2.4 grams；2, current put meals battalion Forming point actual content is: energy 795.5Kcal, 35.3 grams of protein, 30.0 grams of fat, carbohydrate 105.2 grams, meals Fiber 8.7 grams, 363 milligrams of cholesterol, salt 3 grams；Wherein salt 1 is labeled as redness, and expression exceeds standard, and dietary fiber 1 is labeled as Green, represents deficiency.Consumer, according to feedback result, decides not to amendment, adds their confirmation.

Obviously, above-described embodiment is only for clearly demonstrating example of the present invention, and not to the present invention The restriction of embodiment.For those of ordinary skill in the field, can also be made it on the basis of the above description The change of its multi-form or variation.Here without also cannot all of embodiment be given exhaustive.And these belong to this What bright spirit was extended out obviously changes or changes among still in protection scope of the present invention.

Claims

1. the pre-ordering system of network interaction, it is characterised in that: include server end (10), terminal of making a reservation (20) with And the dinning card with each consumer unique match that consumer holds；Terminal of making a reservation (20) passes through the Internet and server end (10) connection carries out data communication；

Server end (10) includes such as lower module: Data Enter module (11), meals release module (12), core are made a reservation module (13) module (15) and statistical module of making a reservation (16) are analyzed in, nutrition mark referrer module (14), approval of making a reservation；

Data Enter module (11) needs for reception and the essential information of typing consumer, consumer health's condition information and health Seek information；The essential information of consumer includes the name of consumer, sex, age, department, dinning card unique number, work by force Degree and region；Consumer health's condition information includes that the blood pressure of consumer, height and weight index and consumer's needs refer in particular to The non-health feature including hypertension, diabetes, hyperlipidemia, hypertension or obesity gone out；Health demand information includes disappearing Expense person need in making a reservation the demand of making a reservation of reference include following several: away from diabetes demand, away from hyperlipidemia demand, away from Hypertension demand and weight reducing demand；

Data Enter module (11) is additionally operable to the information of typing supply meals, and supply dietary information includes: all meals kind bags Include staple food and snack categories, thick miscellaneous grain crops class, big meat or fish class, little meat or fish class, greengrocery, fruits, soup class in interior title, every part of gross weight Amount, major ingredient title and weight, dispensing title and weight, flavoring agent title and weight, cooking method, feature and nutritional labeling；

Meals release module (12) prepares the meals kind content provided for each meal time issuing following 1 to 10 day；

Core module (13) of making a reservation is used for receiving consumer and is uploaded onto the server by terminal of making a reservation (20) each meal of end (10) Information of making a reservation, the information of making a reservation includes the meals description and quantity of each meal time, and core module (13) of making a reservation is each to consumer simultaneously Meal time calculates the nutrient content of this meal time；

Nutrition mark referrer module (14) record has various people often to eat time to take in trophic level, for analyzing module for approval of making a reservation (15) it is analyzed and consults and uses；

Approval of making a reservation is analyzed module (15) and is used for essential information and the health of the consumer according to Data Enter module (11) typing Demand information from nutrition mark referrer module (14) transfer often meal time take in trophic level and with core make a reservation module (13) calculate The nutrient content of each meal time of consumer be analyzed, it is judged that it is reasonable whether consumer's put meals kind meets self Nutritional requirement, lists the total amount of each nutritional labeling and to comparing the nutritional labeling that nutrition mark referrer module (14) is recommended to require Amount exceeds standard or the nutritional labeling of deficiency provides alert flag and is simultaneously sent to terminal (20) of making a reservation；

Statistical module (16) of making a reservation adds up all consumers of our unit's tomorrow between when having dinner day proxima luce (prox. luc) 16 to 18 Make a reservation final information, according to the raw-material quantity bought needed for the meals kind of the information of making a reservation and quantity statistics, and will be final Our unit's required raw material quantity bought tomorrow of statistics sends to kitchen purchasing department；

Terminal of making a reservation (20) connects the Internet by mobile network, WIFI or cable network and is connected with server end (10) and carries out Data communication；Terminal of making a reservation (20) inputs the base of consumer for consumer to the Data Enter module (11) of server end (10) This information, consumer health's condition information and health demand information；Terminal of making a reservation (20) is additionally operable to according to meals release module (12) the meals kind content that each meal time in 1 to 10 day future issued prepares to provide is patterned the displaying at interface for consumption Person's information of making a reservation and will make a reservation sends to core and makes a reservation module (13)；Terminal of making a reservation (20) be additionally operable to reception make a reservation approval analyze mould The total amount of each nutritional labeling of the corresponding meal time of the statistics of block (15) and compare the recommendation requirement of nutrition mark referrer module (14) Exceed standard or the information warning of deficiency showing；Dinning card mates with the dinning card unique number of each consumer.

The pre-ordering system of network interaction the most according to claim 1, it is characterised in that: also include that health check-up information is adopted Collection module (30)；Health check-up information acquisition module (30) includes sphygomanometer (31), height and weight index measuring apparatus (32), card reader (33) and wireless telecommunications discharger (34), sphygomanometer (31), height and weight index measuring apparatus (32) and card reader (33) are equal Electrically connecting with wireless telecommunications discharger (34), wireless telecommunications discharger (34) is by mobile network or WIFI and server end (10) connection carries out data communication；Card reader (33) obtains unique match information for the dinning card identifying consumer；Channel radio Sphygomanometer (31), height and weight are referred to by the unique information coding of the consumer that news discharger (34) identify according to card reader (33) The blood pressure of consumer that number measuring instruments (32) detects, height, body weight, height and weight index send to the information of server end (10) Typing module (11).

The pre-ordering system of network interaction the most according to claim 1 and 2, it is characterised in that: server end (10) Also include information feedback module (17)；Information feedback module (17) is each meal time institute in being used for adding up at least 15 days time periods of consumer Whether the nutrition total amount of kind of making a reservation also meets self adequate nutrition according to this and requires to judge and be given to build its dietary View, will exceed standard or the nutritional labeling of deficiency or food variety are made warning and indicated, and consumer can judge that its dietary is accordingly The no requirement meeting adequate nutrition also makes correction；Whether each meals kind that statistical analysis provides meets consumer taste and conjunction Manage dietary requirements, the supply number of times of each vegetable, reservation number of times, reservation number of times/drink specifically counting of number of times in adding up a period of time Value, meals kind less to wherein click volume can be analyzed, and finds out that its reason is that nutrition arrangement is unreasonable or taste and cooking Tune mode does not meets customer demand, thus is adjusted this meals kind；Information feedback module (17) is additionally operable to reception and orders The various feedback advisory information that meal terminal (20) consumer that sends over proposes, and carry out statistics and feed back at kitchen management；

Terminal of making a reservation (20) is additionally operable to receive the suggestion of information feedback module (17) and send suggestion to information feedback module (17) Information, consumer can to each meals kind propose related opinions, to its feed back its unselected reason be collocation unreasonable or It is that taste factor is unsatisfied with.

4. according to the pre-ordering system of network interaction one of claims 1 to 3 Suo Shu, it is characterised in that: meals are issued Each meal time that module (12) preferably issues following 7 days prepares the meals kind content provided.

5. according to the pre-ordering system of network interaction one of Claims 1-4 Suo Shu, it is characterised in that: Data Enter Described nutritional labeling the mark energy of each meals kind, protein, fat, carbohydrate, the dietary fiber of module (11) And the content of salt.

6. according to the pre-ordering system of network interaction one of claim 1 to 5 Suo Shu, it is characterised in that: nutrition marks The various people that referrer module (14) record has often eat time absorption trophic level according to labor intensity, region, sex, health demand letter The particular content of breath difference is as follows:

7. according to the pre-ordering system of network interaction one of claim 1 to 6 Suo Shu, it is characterised in that: terminal of making a reservation (20) include the terminal unit of common PC, smart mobile phone, PAD and customization, wherein common PC program of making a reservation based on exploitation or Webpage operates；Smart mobile phone is operated by the APP that makes a reservation based on ios or Android platform；PAD is by based on ios, peace Tall and erect or windows platform the APP that makes a reservation operates；The terminal unit of customization arranges and is divided into portable and stake formula, by it The program of putting operates；The form of dinning card includes IC-card, the identification card being printed on Quick Response Code or magnetic card.