CN110718281B - Balance diet evaluation prompting method, system, user side and background - Google Patents

Balance diet evaluation prompting method, system, user side and background Download PDF

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CN110718281B
CN110718281B CN201910931190.1A CN201910931190A CN110718281B CN 110718281 B CN110718281 B CN 110718281B CN 201910931190 A CN201910931190 A CN 201910931190A CN 110718281 B CN110718281 B CN 110718281B
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diet
food
user
evaluation
restaurant
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CN110718281A (en
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王建兵
王睿琪
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    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
    • G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
    • G06V20/00—Scenes; Scene-specific elements
    • G06V20/40—Scenes; Scene-specific elements in video content
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
    • G06V40/00—Recognition of biometric, human-related or animal-related patterns in image or video data
    • G06V40/10—Human or animal bodies, e.g. vehicle occupants or pedestrians; Body parts, e.g. hands
    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H10/00—ICT specially adapted for the handling or processing of patient-related medical or healthcare data
    • G16H10/60—ICT specially adapted for the handling or processing of patient-related medical or healthcare data for patient-specific data, e.g. for electronic patient records
    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H50/00—ICT specially adapted for medical diagnosis, medical simulation or medical data mining; ICT specially adapted for detecting, monitoring or modelling epidemics or pandemics
    • G16H50/30—ICT specially adapted for medical diagnosis, medical simulation or medical data mining; ICT specially adapted for detecting, monitoring or modelling epidemics or pandemics for calculating health indices; for individual health risk assessment

Abstract

The invention provides a balanced diet prompting method, a balanced diet prompting system, a user side, a background and a front end, and the balanced diet prompting method comprises the following steps: s1, identity registration of a user is carried out; s2, inputting order information of a user; s3, generating diet evaluation of the user according to the order information and by combining at least one of identity information of the user, eating history data and health evaluation standards of nutrition; and S4, presenting the diet evaluation to the user and carrying out targeted prompt. Basic information and health records of a user are combined with health evaluation standards of nutriology, diet evaluation and personalized diet suggestions for various types of people are obtained, diet structure evaluation can be visually presented to the user, and a direction is effectively provided for improving the diet structure of the user; meanwhile, healthy dishes are released by the restaurant, and the dietary balance of the user is ensured in multiple dimensions.

Description

Balance diet evaluation prompting method, system, user side and background
Technical Field
The invention relates to the technical field of dietary nutrition management, in particular to a balanced diet evaluation prompting method, a balanced diet evaluation prompting system, a user side, a background and a front end.
Background
The dietary balance is vital to the health of human bodies, but most people are difficult to do the dietary balance, on one hand, the importance of the dietary balance is not known, so that the people do not pay enough attention, on the other hand, the composition of nutrients of food is complex, the people are difficult to master and apply the food comprehensively, and on the other hand, few people actively record the dietary conditions of the people, so that whether the dietary structures of the people are balanced or not cannot be known.
At present, people are difficult to actively record own meal conditions for a long time in daily life, and also difficult to find targeted meal guidance and suggestions with reference values, the restaurant meal nutrition management existing in the market is mainly based on scientific planning of a restaurant recipe by professional dieticians according to nutriology knowledge, the healthy meal management aiming at individuals and facing the public is lacked, people still do not have any channel for conveniently knowing the meal structure of the people, in addition, the meal data of all food feeders cannot be counted, so that a restaurant dish library cannot be perfected aiming at the meal conditions of the public, and dishes more suitable for the public are released.
Therefore, how to conveniently record the eating history data of the eater, and combine the basic information, health condition, eating history data and nutrition knowledge of the eater to obtain comprehensive diet evaluation for the specific eater, and at the same time, help a restaurant to understand the dietary structure of most of the eaters, propose a dish release suggestion and perfect a dish library, which is a problem to be solved urgently by technical personnel in the field.
Disclosure of Invention
In view of this, the invention provides a balanced diet evaluation prompting method, a system, a user side, a background and a front end, which combines the historical eating data of the user with the basic information, health record and health evaluation standard of nutriology of the user by tracking and recording the historical eating data of the user, further evaluates the diet structure of the user in a specific stage, analyzes the order condition of the user each time so as to provide a targeted diet suggestion, helps the eater to actively improve the diet structure of the eater, and simultaneously enables a restaurant to provide a dish release suggestion and perfect a dish library by knowing the diet structures of all eaters, thereby ensuring the richness of the food material types of each dish.
In order to achieve the purpose, the invention adopts the following technical scheme: a balance diet evaluation prompting method suitable for restaurant scenes comprises the following steps:
s1, identity registration of a user is carried out;
s2, inputting order information of a user;
s3, generating diet evaluation of the user according to the order information and by combining at least one of identity information of the user, eating history data and health evaluation standards of nutrition;
and S4, presenting the diet evaluation to the user, and performing targeted prompt.
Preferably, the information filled in by S1 during identity registration includes: height, weight, age, gender, and nature of work of the user; the method comprises the steps of acquiring basic data of a user, wherein the basic data are collected to facilitate the targeted evaluation of the dietary structure of different users and the diet recommendation because the physical data and labor intensity of the users are different, and the basic information can be updated in time according to the real situation to ensure the accuracy and effectiveness of the dietary structure evaluation and the diet recommendation.
Preferably, the eating history data obtained in S3 includes, but is not limited to, food name, food weight and eating time of the historical eating, which is beneficial for clearly obtaining the staged dietary structure of the user.
Preferably, the health evaluation criteria of the nutriology related to S3 include, but are not limited to, a recommendation table of a resident dietary structure, a recommendation table of a resident energy and nutrient intake, a recommendation table of a resident energy source and a food source of protein and fat, a recommendation table of a hazard table of deficiency or excess of energy and nutrients to residents, a calculation formula and an index related to nutrition evaluation, and a food ingredient table.
Preferably, the diet evaluation content generated by S3 includes: nutrition labels of each dish in the order, order analysis, staged diet evaluation, diet scoring and optimized personalized diet suggestions; wherein the content of the first and second substances,
the order analysis mainly calculates the total fat, saturated fat, sugar and salt contents of dishes in the order, judges whether the contents exceed the standard or not, and gives different feedbacks to the contents of the limit indexes, namely, a high threshold value and a low threshold value are set, when the contents of the limit indexes are higher than the high threshold value, the limit indexes are marked as red, when the contents of the limit indexes are between the high threshold value and the low threshold value, the limit indexes are marked as yellow, and when the contents of the limit indexes are lower than the low threshold value, the limit indexes are marked as green, so that a user can clearly obtain the contents of the limit indexes in the order and timely adjust the order;
the staged diet evaluation refers to the requirements of Chinese resident diet pagoda, and evaluates the diet structure of a certain stage of the user, including but not limited to daily evaluation, weekly evaluation, monthly evaluation, quarterly evaluation and annual evaluation, when the diet structure of a stage of the user is basically consistent with the food type required by the Chinese resident diet pagoda, the diet structure of the stage of the user is judged to be in line with the requirements of the Chinese resident diet pagoda, namely, the food material type and weight of the diet of the user are evaluated, and the specific evaluation standard is as follows: the diet per day comprises cereals, vegetables, fruits, livestock, poultry, fish, egg and milk, soybean, etc., wherein more than 12 food materials are ingested on average per day, more than 25 food materials are ingested per week, 50-150 g of whole grains and mixed beans, 50-100g of potatoes, 300-500g of vegetables, 200-350g of fruits, 40-75g of livestock and poultry meat, 40-75g of aquatic products, 40-75g of eggs, 300g of milk and milk products, and 25-35 g of soybeans and nuts, wherein the salt is less than 6g, and the oil is less than 25g; when the health file of the user has an abnormality, such as diabetes, the health condition of the user is combined with the Chinese diabetes dietary guideline to carry out targeted evaluation and prompt on the user, so that specific suggestions and evaluations can be provided for the health condition of special people on the premise of meeting most users.
The diet score is a score of the balance diet of the user by combining the historical diet structure evaluation of the user and the weight of the eaten food, and specifically, the type and the weight of the food eaten by the user are combined with a Chinese resident diet guideline and a balance diet pagoda, and the dietary guideline comprises the following single food indexes: the method comprises the steps of obtaining diet grading results in different aspects by calculating the total score, the positive score, the negative score and the diet quality distance of the values, and facilitating the multi-dimensional understanding of the diet condition of a user.
Preferably, the S1 further includes: the binding is used to identify the identity of the user. The identification for identifying the user comprises, but is not limited to, tableware of different colors or shapes used by the eaters, posture and motion characteristics of the eaters, overhead characteristics of the eaters, and identifiers of different colors or shapes worn by or attached to clothes when the eaters eat food; because the invention is applied to restaurant scenes, the identity is bound so as to combine the collected food type and weight with the identity information of the user in video collection.
Preferably, the S1 further includes obtaining a health profile of the user, where the health profile includes a physical examination conclusion of the user, a clinical report, and a user health evaluation index, specifically, the physical examination conclusion should include chronic disease conditions of the user, the clinical report should include specific diseases and treatment conditions suffered by the user, the personal health evaluation index includes body fat percentage, basal metabolic rate, BMI index, muscle, water, and the like, and data in the health profile can be updated in time, so that the system can make the most accurate dietary structure evaluation and diet recommendation according to the latest health data of the user.
Preferably, the diet evaluation content generated by S3 further includes: and when the health file of the user indicates that the health index of the user is abnormal, generating corresponding order analysis, stage diet evaluation, diet grading and optimized personalized diet suggestion by combining a special diet guide corresponding to the index abnormality. Due to the fact that each user has different physical health conditions or working properties, the method is beneficial to carrying out targeted recording, guidance and suggestion on the dietary conditions of all users, including special groups such as: diabetics, athletes, etc.
Preferably, the front end flashes different colors of light according to diet evaluation, or a screen of the front end flashes in different colors; in addition, the front end sets a voice prompt based on the diet assessment. The method is favorable for providing the user with intuitive diet evaluation, gives the user a strong prompt suggestion for ordering and making meal, and helps the user to perform targeted adjustment and perfection according to the diet evaluation condition of the user.
Preferably, the method further comprises the following steps of S0: a restaurant dish library is established in advance, in which the kinds of food and the weights thereof contained in each dish supplied by the restaurant are recorded. The method is convenient for a user to order food, corrects the error of the type and weight of food eaten by the user in the subsequent steps, and has clear reference and direction when the food library is perfected and the food structure is adjusted finally by combining the dietary balance condition of the user.
Preferably, the S2 includes: and acquiring the actual eating condition of the user and recording eating history data.
Any one of the following three schemes is adopted for acquiring the actual dining condition of the user: the method comprises the steps of directly obtaining the type and weight data of food actually eaten by a user through inquiring a restaurant dish library according to order information, obtaining the type and weight data of the food actually eaten through video acquisition, and obtaining the type and weight data of the food actually eaten through inquiring the restaurant dish library according to the order information and correcting through video acquisition.
Preferably, the method for acquiring the food type and weight data of the actual meal of the user by inquiring the restaurant dish library directly according to the order information has strong practicability and is easy to operate.
Preferably, the scheme for acquiring the food type actually eaten and the weight data thereof through video acquisition comprises the following specific steps:
shooting the eating process of a user to obtain a plurality of groups of picture sets comprising the complete eating process and the identity marks;
and inputting the picture set into a machine learning model, acquiring key value pair format information including food types, weight and identity of a user output by the machine learning model, and storing the key value pair format information into a food consumption history data file.
Preferably, the scheme of inquiring the restaurant dish library according to the order information and correcting the restaurant dish library through video acquisition to acquire the actually eaten food type and weight data thereof can centralize the advantages of the two acquisition modes, reduce the acquisition and identification errors and enable the acquired result to be more accurate. The method comprises the following specific steps:
inquiring a restaurant dish library according to dishes in the order information, and acquiring the food type and weight specifically included in the order information;
acquiring the type and weight of food actually eaten by a user in a video acquisition mode;
comparing the food type and weight acquired by video acquisition with the food type and weight contained in the order information;
and according to the comparison result, correcting the food types identified by video acquisition and recording the food types into a historical eating data file, recording the food weight acquired by video acquisition and analysis into the eating historical data file when the weight of the food acquired by video acquisition and analysis is less than the weight of the same food in the order information, and recording the food weight in the order information into the eating historical data file when the weight of the food acquired by video acquisition and analysis is more than or equal to the weight of the same food in the order information.
Preferably, the method further comprises the following steps: and according to the health conditions and the eating history data of all the users in the restaurant, providing a nutrition-balanced food supply suggestion and perfecting a restaurant dish library.
Wherein the nutritionally balanced catering advice is: according to the health conditions and eating history data of all users of the restaurant and the health evaluation standard of nutriology, healthy dishes which are more beneficial to all users are developed, dishes which are not beneficial to the health of the users are placed on the shelf, and all released dishes are remarked with targeted nutrition labels. The contents of the nutrition label are as follows: high protein food, high fat food, low carbon water food etc. are convenient for the user according to the nutrition label, carry out the selection of dish as required.
Preferably, each health dish issued by a meal comprises more than 6 food materials, each health dish issued by a meal comprises three types of food materials, namely grains, vegetables and meat, and a plurality of vegetable dishes are issued, the issuing schemes of three meals per day are different, and at least more than 12 food materials are included in the three meals per day.
Preferably, the specific steps for perfecting the restaurant dish library are as follows:
the method comprises the following steps of performing overall evaluation on the balanced diet condition of a restaurant dining user within a period of time;
analyzing the ordering conditions of the users in three ranges of low-degree diet unbalance, moderate diet unbalance and high diet unbalance, determining the associated dishes causing the diet unbalance, and adjusting the dish structure according to the balanced diet recommendation value.
The method mainly comprises the steps that the number of users having meals in a restaurant is large, the distribution condition that the meal quality distance scores of all the users having meals are in four ranges of proper diet unbalance, low-degree diet unbalance, medium-degree diet unbalance and high-degree diet unbalance is mainly obtained through overall evaluation, the ordering condition of the users in the three ranges of the low-degree diet unbalance, the medium-degree diet unbalance and the high-degree diet unbalance is further analyzed, if all dishes of the restaurant meet the requirements of balanced diet recommendation suggestions, the diet unbalance of the users is only caused by the fact that the dishes are not systematically recommended or are not adopted by the users having dishes recommended by the systems when the users order the meals, the dishes are not reasonably matched by ordering the users, namely, two dishes are ordered, and the vegetables are few, if the phenomenon is common, the meat content in the meat dishes is reduced by the restaurant, the vegetable content is increased by the restaurant, the food intake of the vegetables of the users is increased on the basis that the tastes and the dishes are accorded with the users are ensured, the diet balance of the users is finally achieved, and targeted prompts are provided for other individual conditions, such as human intervention of dieticians and the like, and the imbalance of the dietary reasons caused by the foods are guaranteed.
Preferably, in combination with the ordering records of all users in the previous stage, on the basis of meeting the above conditions, dishes with more ordering are set as recommended dishes, so that the ordering reference is provided for the users conveniently.
Based on the method, the invention designs the following system:
a balanced diet assessment prompt system adapted for use in a restaurant setting, comprising: a user side, a background and a front end; wherein the content of the first and second substances,
the user side comprises a registration module and an order entry module;
the background comprises a balanced diet evaluation module;
the front end comprises an evaluation presentation module;
the registration module is used for registering the identity of the user;
the order entry module is used for entering order information of a user;
the balance diet evaluation module is used for generating diet evaluation of the user according to the order information and by combining at least one of identity information, eating history data and health evaluation standard of nutrition of the user;
the evaluation presenting module is used for presenting the diet evaluation to the user and carrying out targeted prompt.
Preferably, the information filled by the registration module during identity registration includes: height, weight, age, gender, and nature of work of the user; the working properties include, but are not limited to, light physical labor, medium physical labor, heavy physical labor, and mental labor.
Preferably, the meal history data obtained by the balanced diet evaluation module includes, but is not limited to, food name, food weight, and meal time of historical meals.
Preferably, the health evaluation criteria of the nutriology designed by the balanced diet evaluation module include but are not limited to a resident diet structure recommendation table, a resident energy and nutrient intake recommendation table, a resident energy source and protein and fat food source recommendation table, an energy and nutrient deficiency or excess hazard table for residents, and a calculation formula and index related to nutrition evaluation, and a food component table.
Preferably, the diet evaluation content generated by the balanced diet evaluation module includes any one or more of: nutrition labels of each dish in the order, order analysis, staged diet evaluation, diet scoring and optimized personalized diet suggestions; wherein the content of the first and second substances,
the order analysis is mainly used for calculating the contents of total fat, saturated fat, sugar and salt of dishes in the order and judging whether the contents exceed standards;
the periodic diet evaluation refers to the requirements of Chinese resident diet pagoda, and evaluates the diet structure of a certain stage of the user, including but not limited to daily evaluation, weekly evaluation, monthly evaluation, quarterly evaluation and annual evaluation, and generally adopts weekly evaluation. When the dietary structure of a stage of the user is basically consistent with the food type required by the Chinese resident diet pagoda, judging that the dietary structure of the stage of the user accords with the requirement of the Chinese resident diet pagoda;
the meal score is a score of the user's balance meal in combination with the user's historical dietary pattern assessment and the weight of food consumed.
Preferably, the registration module is further configured to bind an identifier for identifying the user, where the identifier for identifying the user includes, but is not limited to, tableware of different colors or shapes used by the eater, posture and action features of the eater, overhead features of the eater, and identifiers of different colors or shapes worn by or attached to clothes when the eater eats.
Preferably, the registration module is further configured to obtain a health profile of the user, where the health profile includes a physical examination conclusion, a clinical report, and a health evaluation index of the user. Specifically, the physical examination conclusion includes the chronic disease condition of the user, the clinical report includes the specific disease and treatment condition of the user, the personal health evaluation indexes include body fat rate, basal metabolic rate, BMI index, muscle, water and the like, and the data in the health record can be updated in time, so that the system can make the most accurate dietary structure evaluation and diet recommendation according to the latest health data of the user.
Preferably, the diet evaluation content generated by the balanced diet evaluation module further comprises: and when the health file of the user indicates that the health index of the user is abnormal, generating corresponding order analysis, stage diet evaluation, diet grading and optimized personalized diet suggestion by combining a special diet guide corresponding to the index abnormality.
Preferably, the diet evaluation is transmitted to the evaluation presentation module at the front end, and the evaluation presentation module displays a corresponding prompt. Specifically, the module that presents glimmers the light of different colours according to diet evaluation, perhaps makes the display screen of evaluation presentation module glimmers with different colours, in addition, the evaluation presentation module can also set up voice prompt according to diet evaluation, and above-mentioned two kinds of suggestion modes are convenient for audio-visually carry out the strong suggestion of diet mark to the user, make the user realize the diet condition to improve. The evaluation presentation module can provide dish selection prompts for the user according to the nutrition label types of dishes, and particularly, the evaluation presentation module can prompt the user about overproof items of each dish, such as salt overproof, fat overproof and the like, according to the nutrition label types of all dishes supplied by a canteen; and suggesting dishes corresponding to the user, for example, prompting the user to select health care dishes with various indexes meeting the health requirements.
Preferably, the background further comprises a dish library generating module; the dish library generation module is used for establishing a restaurant dish library in advance, and the type and weight of food to be changed in each dish supplied by a restaurant are recorded in the restaurant dish library.
Preferably, the order entry module comprises a food intake recording unit; the eating recording unit is used for acquiring the actual eating condition of the user and recording eating history data. The method comprises the following steps of obtaining the actual dining condition of a user, wherein any one of the following three schemes is adopted: the method comprises the steps of directly obtaining the food type and weight data of actual eating of a user through inquiring a restaurant dish library according to order information, obtaining the food type and weight data of the actual eating through video acquisition, and obtaining the food type and weight data of the actual eating through inquiring the restaurant dish library according to the order information and correcting through video acquisition.
Specifically, the food intake recording unit comprises a picture collection subunit and a food intake data recording subunit; when the scheme of acquiring the kind of food actually eaten and the weight data thereof through video capturing as eating history data is adopted,
the picture set acquisition subunit is used for shooting the food intake process of the user and obtaining a plurality of groups of picture sets comprising the complete food intake process and the identity;
and the food consumption data recording subunit is used for inputting the picture set into a machine learning model, acquiring key-value pair format information including food types, weight and identity of a food taker output by the machine learning model, and storing the key-value pair format information into a food consumption historical data file.
The food intake recording unit comprises an order food information acquisition subunit, an actual food intake condition acquisition subunit, a result comparison subunit and a food intake result correction and storage subunit; when the scheme that the restaurant dish library is inquired according to the order information and is corrected through video acquisition so as to obtain the type and weight data of food actually eaten as eating history data is adopted,
the order food information acquisition subunit is used for inquiring a restaurant dish library according to dishes in the order information and acquiring the food type and weight specifically included in the order information;
the actual eating condition acquisition subunit is used for acquiring the type and weight of food actually eaten by the user in a video acquisition mode;
the result comparison subunit is used for comparing the food type and weight acquired by video acquisition with the food type and weight contained in the order information;
the food taking result correcting and storing subunit is used for correcting the food types identified through video acquisition according to the comparison result and recording the food types into the historical food taking data file, in addition, when the weight of the food acquired through video acquisition and analysis is smaller than the weight of the same food in the order information, the weight of the food acquired through video acquisition and analysis is recorded into the historical food taking data file, and when the weight of the food acquired through video acquisition and analysis is larger than or equal to the weight of the same food in the order information, the weight of the food in the order information is recorded into the historical food taking data file.
Preferably, the background further comprises a meal-serving adjusting module; the meal supply adjusting module is used for giving nutrition-balanced meal supply suggestions and perfecting a restaurant dish library according to the health conditions and eating history data of all users in the restaurant. Wherein the nutritionally balanced serving recommendation is: according to the health conditions and eating history data of all users of the restaurant and the health evaluation standard of nutriology, healthy dishes which are more beneficial to all users are developed, dishes which are not beneficial to the health of the users are placed on the shelf, and all released dishes are remarked with targeted nutrition labels.
Specifically, the distribution scheme of each healthy dish comprises three types of food materials including grains, vegetables and meat, the distribution schemes of three meals a day are different, and the three meals a day at least comprise more than 12 food materials.
Preferably, the meal delivery adjustment module includes: the device comprises a dish quantity query unit and a dish recommendation unit; wherein, the first and the second end of the pipe are connected with each other,
the dish quantity query unit is used for carrying out overall evaluation on the balanced diet condition of the dining users in the restaurant within a period of time;
and the dish recommending unit analyzes the ordering conditions of the users in three ranges of low-degree diet imbalance, medium-degree diet imbalance and high-degree diet imbalance to determine a correlated dish balance diet recommending value causing diet imbalance and adjusts the dish structure.
A user side of balanced meal rating tips adapted for restaurant scenarios, comprising: the system comprises a registration module, an order entry module, an evaluation display module and a payment module; wherein, the first and the second end of the pipe are connected with each other,
the registration module is used for registering the identity of the user;
the order entry module is used for entering order information of a user;
the evaluation display module is used for acquiring diet evaluation information of a user;
the payment module is used for providing payment codes and carrying out order settlement.
Preferably, the information filled by the registration module during identity registration includes: height, weight, age, gender, and nature of work of the user; the working properties include but are not limited to light physical labor, medium physical labor, heavy physical labor and mental labor, and the registration information can be updated at any time according to the real situation;
the identification marks include, but are not limited to tableware of different colors or shapes used by the user, gesture and action characteristics of the user, overhead characteristics of the user, and identifiers of different colors or shapes worn by or attached to clothes when the user eats, so that the user can be matched with the registered identification information when the video is collected.
Preferably, the registration module is further configured to obtain a health profile of the user, where the health profile includes a physical examination conclusion of the user, a clinical report, and a user health evaluation index, the physical examination conclusion includes chronic disease conditions of the user, the clinical report shows whether the user has certain specific diseases and quality conditions of the diseases, the user health evaluation index includes body fat percentage, basal metabolic rate, BMI index, muscle, moisture, and the like, and data in the health profile can be updated in time.
Preferably, the order entry module contains all the dish information issued by the restaurant, so that the user can conveniently select when ordering.
Preferably, the order entry module comprises a food intake recording unit; the food intake recording unit is used for acquiring the actual food intake condition of the user and recording food intake historical data. The method comprises the following steps of obtaining the actual dining condition of a user, wherein any one of the following three schemes is adopted: the method comprises the steps of directly obtaining the type and weight data of food actually eaten by a user through inquiring a restaurant dish library according to order information, obtaining the type and weight data of the food actually eaten through video acquisition, and obtaining the type and weight data of the food actually eaten through inquiring the restaurant dish library according to the order information and correcting through video acquisition.
The eating history data is acquired by directly inquiring the restaurant dish library according to the order information to acquire the food type and weight data of the actual food eaten by the user, so that the method is high in practicability and simple and convenient to operate.
The food taking recording unit comprises a picture collection subunit and a food taking data recording subunit; when the scheme of acquiring the kind of food actually eaten and the weight data thereof through video capturing as eating history data is adopted,
the picture set acquisition subunit is used for shooting the food intake process of the user and obtaining a plurality of groups of picture sets comprising the complete food intake process and the identity;
and the food consumption data recording subunit is used for inputting the picture set into a machine learning model, acquiring key-value pair format information including food types, weight and identity of a food taker output by the machine learning model, and storing the key-value pair format information into a food consumption historical data file.
The complete eating process comprises an entrance action picture and an exit action picture, and the eating process of each person is different in mode, so that the types and the quantity of the eaten foods can be accurately obtained in the complete eating process, and in addition, redundant pictures are deleted on the basis of the complete eating process, so that the calculation amount is reduced, and the recognition efficiency is improved.
The food recording unit comprises an order food information acquisition subunit, an actual food intake condition acquisition subunit, a result comparison subunit and a food intake result correction and storage subunit; when the scheme that the restaurant dish library is inquired according to the order information and is corrected through video acquisition so as to obtain the type and weight data of food actually eaten as eating history data is adopted,
the order food information acquisition subunit is used for inquiring a restaurant dish library according to dishes in the order information and acquiring the food type and weight specifically included in the order information;
the actual eating condition acquisition subunit is used for acquiring the type and weight of food actually eaten by the user in a video acquisition mode;
the result comparison subunit is used for comparing the food type and weight acquired by video acquisition with the food type and weight contained in the order information;
the food taking result correcting and storing subunit is used for correcting the food types identified through video acquisition according to the comparison result and recording the food types into the historical food taking data file, in addition, when the weight of the food acquired through video acquisition and analysis is smaller than the weight of the same food in the order information, the weight of the food acquired through video acquisition and analysis is recorded into the historical food taking data file, and when the weight of the food acquired through video acquisition and analysis is larger than or equal to the weight of the same food in the order information, the weight of the food in the order information is recorded into the historical food taking data file. The two modes of obtaining the historical food intake data of the user are combined in the mode, so that errors can be effectively avoided on the basis of accurately obtaining the food intake data, and the obtained data are more accurate and effective.
Preferably, the diet evaluation information acquired by the evaluation display module includes: the method comprises the following steps of meal scoring, nutrition labels of each dish in an order, staged diet evaluation, order analysis and optimized personalized meal suggestions; wherein, the first and the second end of the pipe are connected with each other,
the order analysis is mainly used for calculating the contents of total fat, saturated fat, sugar and salt of dishes in the order and judging whether the contents exceed standards;
the periodic diet evaluation refers to the requirements of Chinese resident diet pagoda, and evaluates the diet structure of a certain stage of the user, including but not limited to daily evaluation, weekly evaluation, monthly evaluation, quarterly evaluation and annual evaluation, and generally adopts a week evaluation. When the dietary structure of a stage of the user is basically consistent with the food type and quantity required by the Chinese resident diet pagoda, judging that the dietary structure of the stage of the user meets the requirement of the Chinese resident diet pagoda;
the meal score is a score for the user's balance meal in combination with the user's historical dietary pattern assessment and the weight of food consumed.
Preferably, the diet evaluation content further includes: and when the health file of the user indicates that the health index of the user is abnormal, generating corresponding order analysis, stage diet evaluation, diet grading and optimized personalized diet suggestion by combining a special diet guide corresponding to the index abnormality. Since restaurants are oriented to users with various occupations and health states, when a diabetic patient is subjected to diet evaluation, for example, the diabetic patient should be combined with diet guidelines of the diabetic patient to generate corresponding personalized diet suggestions for analyzing orders, evaluating stage diets, scoring diets and optimizing the diet suggestions of the diabetic patient.
A back-end for balanced meal rating tips for restaurant scenarios, comprising: the balance diet evaluation module, the dish library generation module and the food supply adjustment module; wherein the content of the first and second substances,
the balance diet evaluation module is used for inputting order information and generating diet evaluation of the user by combining the identity information of the user, historical eating data and the health evaluation standard of nutriology;
the dish library generation module is used for establishing a restaurant dish library in advance, and the restaurant dish library records the food types and the weights of various dishes supplied by a restaurant;
preferably, the meal history data obtained by the balanced diet evaluation module includes, but is not limited to, food name, food weight, and meal time of historical meals.
Preferably, the health evaluation criteria of the nutriology related to the balanced diet evaluation module comprise but are not limited to a resident diet structure recommendation table, a resident energy and nutrient intake recommendation table, a resident energy source and protein and fat food source recommendation table, an energy and nutrient deficiency or excess harm table for residents, a calculation formula and index related to nutrition evaluation, and a food component table. The health evaluation standard table is arranged into data which is easy to use by the system, so that the order information of the user can be scientifically and accurately analyzed efficiently, and the objective accuracy is achieved.
Preferably, the diet evaluation content generated by the balanced diet evaluation module includes any one or more of: nutrition labels of each dish in the order, order analysis, staged diet evaluation, diet scoring and optimized personalized diet suggestions; wherein the content of the first and second substances,
the order analysis is mainly used for calculating the contents of total fat, saturated fat, sugar and salt of the dishes in the order and judging whether the contents of the total fat, the saturated fat and the salt exceed the standards, wherein the content of the total fat of the dishes is less than or equal to 3.0g/100g, the content of the saturated fat is less than or equal to 1.5g/100g, the content of the sugar is less than or equal to 5.0g/100g, and the content of the salt is less than or equal to 0.30g/100g, if the contents of the total fat, the saturated fat, the sugar and the salt are respectively higher than 17.5g/100g, 5.0g/100g, 22.5g/100g and 1.50g/100g, an over-standard alarm is generated, and when the contents of the total fat, the saturated fat, the sugar and the salt of the dishes in the order are between the high and low thresholds, an over-standard prompt is generated; whether the contents of the total fat, the saturated fat, the sugar and the salt exceed the standard or not is judged based on the contents set by the british dish traffic light, so that the method has scientific reliability, can monitor the intake of the total fat, the saturated fat, the sugar and the salt in the user order, and avoids unnecessary damage to the body caused by the fact that the contents of the indexes exceed the standard due to unhealthy and unknown eating habits of the user.
The staged diet evaluation refers to the requirements of Chinese resident diet pagodas, and evaluates the diet structure of a certain stage of the user, including but not limited to daily evaluation, weekly evaluation, monthly evaluation, quarterly evaluation and annual evaluation, the Chinese resident diet pagodas require more than 12 food materials to be eaten every day and more than 25 food materials to be eaten every week, when the diet structure of a stage of the user is basically consistent with the food types required by the Chinese resident diet pagodas, the diet structure of the stage of the user is judged to be in line with the requirements of the Chinese resident diet pagodas, different stage evaluations are set, and the user can conveniently know the diet structure of any stage of the user according to the needs.
The diet scoring is the scoring of the balance diet of the user by combining the historical diet structure evaluation of the user and the weight of the fed food, the user can calculate the multi-dimensional self diet condition according to different scores, and comprehensively understand the self diet balance problem by using the scores of the diet quality distances, so that the direction is provided for the user to improve and change the diet structure.
Preferably, the diet evaluation content generated by the balanced diet evaluation module further includes: when the health file of the user indicates that the health index is abnormal, a special diet guide corresponding to the abnormal index is combined to generate corresponding order analysis, stage diet evaluation, diet scoring and optimized personalized diet suggestion. For example, if the blood pressure of a user is high, an order analysis, a staged diet evaluation, a diet score and an optimized personalized diet suggestion for the hypertension patient are generated by combining the diet guideline of the hypertension patient. So as to perform personalized diet evaluation aiming at all physical health conditions and professional personnel.
Preferably, the nutrition balance food supply suggestion given by the food supply adjustment module is: according to the health conditions and eating history data of all users of the restaurant and the health evaluation standard of nutriology, healthy dishes which are more beneficial to all users are developed, dishes which are not beneficial to the health of the users are placed on the shelf, and all released dishes are remarked with targeted nutrition labels. The distribution scheme of each healthy dish comprises three types of food materials including grains, vegetables and meat, the distribution schemes of three meals a day are different, and the three meals a day at least comprise more than 12 food materials.
Preferably, the meal delivery adjustment module includes: the device comprises a dish quantity query unit and a dish recommendation unit; wherein, the first and the second end of the pipe are connected with each other,
the dish quantity query unit is used for carrying out overall evaluation on the balanced diet condition of the dining users in the restaurant within a period of time;
the dish recommending unit analyzes the ordering conditions of the users in three ranges of low-degree diet imbalance, moderate diet imbalance and high diet imbalance to determine the associated dish balance diet recommending value causing diet imbalance, and adjusts the dish structure.
A front-end of balanced meal rating tips adapted for restaurant scenarios, comprising: the evaluation presentation module and the meal selling machine are connected; wherein, the first and the second end of the pipe are connected with each other,
the evaluation presentation module is used for presenting the diet evaluation to the user and carrying out targeted prompt;
the meal selling machine is used for scanning payment codes of the user side.
Preferably, the evaluation presentation module is connected with the meal selling machine through a data line.
Preferably, the evaluation presenting module is provided with a display screen, a prompt lamp, a sound device and a telescopic rod; wherein the content of the first and second substances,
the display screen is used for displaying the order amount and diet evaluation, so that a user can conveniently know the overall situation of the dietary structure of the user and the situation of each dimension in an all-around manner, the presentation form is visual, and in addition, display screen lights with different colors can be flickered for visually displaying and strongly prompting the diet evaluation of the user;
the prompting lamp flickers light with different colors according to different diet evaluations, and the attention of a user to the diet unbalance condition is more intuitively improved on the basis of score presentation;
the sound equipment is used for playing prompt voice corresponding to the diet evaluation;
by adjusting the telescopic rod, the display screen is kept level with the sight of people, and a user can watch the content displayed by the display screen conveniently.
Preferably, the prompt lamp of the evaluation presentation module flashes light with different colors according to diet evaluation, or the display screen of the evaluation presentation module flashes with different colors, and the strong prompt of diet evaluation can be performed on the user in one or two of the two ways, so that the user is prompted to complete the order dishes.
Preferably, the sound of the evaluation presentation module sets a voice prompt according to the diet evaluation.
The invention has the following beneficial effects:
based on the prior art, the invention provides a balance diet evaluation prompting method, a balance diet evaluation prompting system, a user side, a background and a front end which are suitable for restaurant scenes, basic information and health records of a user are combined with health evaluation standards of nutriology, diet evaluation and personalized diet suggestions which are suitable for various types of people are provided, and are visually presented to the user, directions are effectively indicated for improvement of a diet structure of the user, individual active change of the user is combined with release of healthy dishes of a restaurant, and diet balance of the user is ensured in multiple dimensions.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a flow chart of a balanced diet assessment prompt method of the present invention;
FIG. 2 is a block diagram of a balanced diet assessment prompt system according to the present invention;
FIG. 3 is a block diagram of a balanced diet evaluation prompt client according to the present invention;
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1, the present invention provides the following method:
a balance diet evaluation prompting method suitable for restaurant scenes comprises the following steps:
s0, a restaurant dish library is established in advance, and the food type and the weight of each dish supplied by the restaurant are recorded in the restaurant dish library.
S1, identity registration of a user is carried out;
the information filled in during identity registration comprises: height, weight, age, gender, and nature of work of the user; wherein the working properties include, but are not limited to, light physical labor, medium physical labor, heavy physical labor, and mental labor;
the S1 further comprises: binding an identity for identifying a user; user identification includes, but is not limited to, different colors or shapes of cutlery used by the user, gestural features of the user, overhead features of the user, different color or shape identifiers worn by or attached to clothing while the user is eating;
the S1 further includes: obtaining a health profile of a user; the health record comprises a physical examination conclusion, a clinical report and a user health evaluation index of the user; the physical examination conclusion comprises the chronic disease condition of the user, the clinical report comprises the specific disease diagnosis condition of the user, and the user health evaluation indexes comprise the body fat rate, the basal metabolic rate, the BMI index, the muscle, the water and the like of the user.
All the data can be adaptively modified according to actual conditions.
S2, inputting order information of a user;
the user can order dishes on line on the mobile phone according to preset dish library information, order payment information is generated, and dish information in the order is input at the same time. In addition, the S2 includes: and acquiring the actual eating condition of the user and recording eating history data.
Specifically, any one of the following three schemes is adopted to obtain the actual dining condition of the user: the method comprises the steps of directly obtaining the food type and weight data of actual eating of a user through inquiring a restaurant dish library according to order information, obtaining the food type and weight data of the actual eating through video acquisition, and obtaining the food type and weight data of the actual eating through inquiring the restaurant dish library according to the order information and correcting through video acquisition.
The scheme for acquiring actual food intake data as food intake historical data through video acquisition comprises the following specific steps:
the method comprises the steps that the eating process of a user is shot, a plurality of groups of picture sets comprising the complete eating process and identity marks are obtained, as the eating modes of all eaters are different, for most eaters, the weight of food clamped by using an eating tool is not the weight of food at each real entrance, and the weight of each real entrance of the eater can be accurately calculated only by subtracting the weight of the food displayed in an exit motion picture from the weight of the food displayed in an entrance motion picture, so that the weight of each real entrance of the eater can be accurately calculated, the eating picture acquisition rule depended by an identification program is that each group of data in an obtained eating analysis picture set comprises an entrance motion picture and an exit motion picture, other pictures are discarded, the calculated amount in the machine learning model identification process is reduced, the identification speed is improved, and the food pictures in one group of data are required to be clearly identifiable; the registered identity of each feeder is different, so the acquisition rule of the identification picture of the feeder is that picture frames with the same individual identity are integrated to form a group of picture sets;
and inputting the picture set into a machine learning model, wherein the machine learning model adopts a neural network algorithm, so that the machine learning model can identify and output the identity and/or the food type and weight of the food eater according to the input picture set after training is finished, the output identification result is key value pair format information, namely information corresponding to matching of the identity information of the food eater and the food intake file is output, and the information is stored in a food intake historical data file.
Inquiring a restaurant dish library according to dishes in the order information, correcting the restaurant dish library through video acquisition so as to obtain the type and weight data of actually eaten food, and the method comprises the following two specific steps:
acquiring food types and weights specifically included in the order information;
acquiring the type and weight of food actually eaten by a user in a video acquisition mode;
comparing the food type and weight acquired by video acquisition with the food type and weight contained in the order information;
and according to the comparison result, correcting the food types identified through video acquisition and counting the food types into a historical eating data file, counting the food weight acquired through video acquisition and analysis into the eating historical data file when the weight of the food acquired through video acquisition and analysis is less than the weight of the same food in the order information, and counting the food weight in the order information into the eating historical data file when the weight of the food acquired through video acquisition and analysis is more than or equal to the weight of the same food in the order information.
S3, generating diet evaluation of the user according to the order information and by combining at least one of identity information of the user, eating history data and health evaluation standards of nutrition;
the food history data obtained includes, but is not limited to, food name, food weight and food consumption of the historical food consumption, and the specific method for obtaining the historical food consumption data is as described in S2.
The related nutrition health evaluation standard includes but is not limited to a resident dietary structure recommendation table, a resident energy and nutrient intake recommendation table, a resident energy source and protein and fat food source recommendation table, an energy and nutrient deficiency or excess hazard table for residents, a calculation formula and index related to nutrition evaluation, and a food component table.
The generated dietary assessment content includes any one or more of: nutrition labels of each dish in the order, order analysis, staged diet evaluation, diet scoring and optimized personalized diet suggestions; wherein the content of the first and second substances,
the order analysis mainly calculates the contents of total fat, saturated fat, sugar and salt of the dish in the order, judges whether the contents exceed the standard or not, and gives different feedbacks according to the conditions that the contents of the total fat, the saturated fat, the sugar and the salt exceed the standard, and concretely records that the contents do not exceed the standard when the contents of the total fat, the saturated fat, the sugar and the salt of the dish in the order of the user are respectively lower than 3.0g/100g, 1.5g/100g, 5.0g/100g and 0.30g/100 g; when the contents of total fat, saturated fat, sugar and salt of the dishes in the order of the user are respectively higher than 17.5g/100g, 5.0g/100g, 22.5g/100g and 1.50g/100g, marking as serious standard exceeding and carrying out standard exceeding alarm; if the contents of the total fat, the saturated fat, the sugar and the salt of the dishes in the user order are between the contents of the total fat, the saturated fat, the sugar and the salt, the excessive prompt is carried out, the user can conveniently control the contents of the total fat, the saturated fat, the sugar and the salt of each dish, and the excessive intake is avoided.
And generating nutrition labels such as high fat, high saturated fat, high sugar, high salt and the like according to the standard exceeding condition of each index in each dish, so that a user can select the nutrition labels according to the requirement.
The staged diet evaluation refers to the requirements of Chinese resident diet pagoda, and evaluates the diet structure of a certain stage of the user, including but not limited to daily evaluation, weekly evaluation, monthly evaluation, quarterly evaluation and annual evaluation, and when the diet structure of a stage of the user is basically consistent with the food type required by the Chinese resident diet pagoda, the diet structure of the stage of the user is judged to be in accordance with the requirements of the Chinese resident diet pagoda; specifically, the requirements of Chinese residents on diet pagodas are as follows: more than 12 foods are consumed daily and more than 25 foods are consumed weekly. Thus, when the user eats food at a certain stage and meets the requirement, the user is considered to meet the balanced diet requirement.
The diet scoring is a scoring of the balance diet of the user by combining the historical diet structure evaluation of the user and the weight of the eaten food, and the specific method of the diet scoring comprises the following steps:
the dietary scoring was performed using the following eight criteria: cereals, vegetables, fruits, milk and soybeans, animal food, pure energy food, seasonings, food types and water consumption; wherein, the food which is forcibly regulated to be eaten in a proper amount in the dietary guidelines comprises cereals and animal food, and the eating scores are respectively set to be-12 to 12 points and-12 to 8 points according to the eating conditions; the foods emphasizing 'more eating' in the prandial index finger south include vegetables, fruits, milk, soybeans, food types and drinking water, and the eating grade is set to be-12 to 0 points according to the intake amount; the food emphasizing 'less eating' in the south of the diet index finger comprises pure energy food and seasonings, and the eating scores are set to be 0 to 12 points according to the intake amount. The score calculation content is: the total score is obtained by accumulating the scores of the indexes and reflects the average level of the total diet quality, if the score is positive, the average level tends to be over-ingested, if the score is negative, the average level tends to be under-ingested, and if the score is 0, the average level does not necessarily represent diet balance; the negative end is that all negative scores are accumulated to obtain absolute values, the score range is 0-72, the score is 0 to indicate that no intake is insufficient, 1-14 is more appropriate, 15-29 is low-degree intake, 29-43 is medium intake, and over 43 is high intake; the positive end is that all positive scores are accumulated to reflect the degree of excessive intake in the diet, the score range is 0-44, the score of 0 indicates no excessive intake, the score of 1-9 is more appropriate, the score of 10-18 is low-degree excessive intake, the score of 19-27 is medium-degree excessive intake, and the score of more than 27 is high-degree excessive intake; the diet quality distance is obtained by accumulating the absolute values of the scores of all indexes to comprehensively reflect the problems in a specific diet, the score range is 0-96, the score 0 indicates that the problems of excessive intake and insufficient intake do not exist in the diet, the score range is 1-19, the score range is proper, the score range is 20-38 low-degree diet unbalance, the score range is 39-57 medium-degree diet unbalance, the score range is more than 57 high-degree diet unbalance, and a user can learn the self diet structure in multiple dimensions according to different scoring contents so as to perfect the self diet structure.
The diet evaluation content generated by S3 further comprises: and when the health file of the user indicates that the health index of the user is abnormal, generating corresponding order analysis, stage diet evaluation, diet grading and optimized personalized diet suggestion by combining a special diet guide corresponding to the index abnormality. For example, if the blood pressure index is too high, an order analysis, a staged diet evaluation, a diet score and an optimized personalized suggestion for the hypertension patient are generated by combining the diet billing of the hypertension patient.
The diet evaluation is used for grasping the content of the restriction index of the current order of the user, generating a corresponding nutrition label, scoring the dietary structure at a certain stage in the past, providing a direction for the user to improve the dietary structure, and providing a feasible dining suggestion for the user according to the evaluation result and by combining the basic data and the health file of the user.
And S4, presenting the diet evaluation to the user, and performing targeted prompt.
Specifically, the diet evaluation is transmitted to the front end, and the front end displays corresponding prompts according to the diet evaluation. The front end flickers lights with different colors according to diet evaluation, or a screen of the front end flickers with different colors; and simultaneously, the front end sets a voice prompt according to diet evaluation, and the ordering prompt of the user is realized through the two strong prompting modes, so that the user can refer to and improve the type of the order dishes.
In order to further optimize the technical scheme, the invention also comprises the following steps: and according to the health conditions and the eating history data of all the users of the restaurant, providing a nutrition-balanced food supply suggestion and perfecting a restaurant dish library.
Specifically, the nutritionally balanced diet is recommended as follows: according to the health conditions and eating history data of all users of the restaurant and the health evaluation standard of nutriology, healthy dishes which are more beneficial to all users are developed, dishes which are not beneficial to the health of the users are placed on the shelf, and all released dishes are remarked with targeted nutrition labels. In addition, each health dish issued by each meal comprises more than 6 food materials, each health dish issued by each meal comprises three types of food materials of grains, vegetables and meats, the issuing schemes of three meals per day are different, and the food materials comprise more than 12 food materials in total. The distribution scheme of each healthy dish comprises three types of food materials including grains, vegetables and meat, the distribution scheme of three meals a day is different, and the three meals a day at least comprise more than 12 food materials.
The specific steps for perfecting the restaurant dish library are as follows:
the method comprises the steps of performing overall evaluation on balanced diet conditions of dining users in a restaurant within a period of time, wherein the overall evaluation refers to the evaluation on the distribution conditions of the diet quality distance scores of the dining users in four ranges of relatively proper diet quality distance scores, low-degree diet unbalance scores, moderate diet unbalance scores and high-degree diet unbalance scores;
analyzing the ordering conditions of the users in three ranges of low-degree diet imbalance, moderate diet imbalance and high-degree diet imbalance, determining the recommended value of the balance diet of the related dishes causing the diet imbalance, and adjusting the dish structure. If the dishes of the restaurant completely meet the requirement of the balanced diet recommendation suggestion and the user has unbalanced diet, only because the user does not have systematic recommendation or the dishes recommended by the system are not adopted by the user when ordering, the dish ordering automatically causes unreasonable dish arrangement, such as two dishes ordering, and less vegetables, if the phenomenon is common, the restaurant reduces the meat content in the meat dishes and increases the vegetable content, so as to ensure that the food intake of the vegetables of the user is increased on the basis of meeting the taste and preference of the user, finally realize the diet balance of the user, and for other individual conditions, the restaurant performs targeted prompt, such as manual intervention of dietician interview and the like, so as to ensure that the diet unbalance caused by various reasons is solved in a targeted manner.
As shown in fig. 2, based on the above method, the present invention designs the following system:
a balanced diet assessment prompt system adapted for use in a restaurant setting, comprising: a user side 1, a background 2 and a front end 3; wherein the content of the first and second substances,
the user terminal 1 comprises a registration module 11;
the background 2 comprises a balanced meal evaluation module 21;
the front end 3 comprises an evaluation presentation module 31;
the registration module 11 is used for identity registration of a user;
the order entry module 12 is used for entering order information of a user;
the balance diet evaluation module 21 is used for generating diet evaluation of the user according to the order information and by combining at least one of the identity information of the user, the eating history data and the health evaluation standard of nutrition;
the evaluation presenting module 31 is used for presenting the diet evaluation to the user and carrying out targeted prompt.
In order to further optimize the technical features described above, the information filled out by the registration module 11 at the time of identity registration includes: height, weight, age, gender, and nature of work of the user; the working properties include, but are not limited to, light physical labor, medium physical labor, heavy physical labor, and mental labor.
To further optimize the above technical features, the meal history data obtained by the balanced diet evaluation module 21 includes, but is not limited to, food name, food weight, and meal time of the historical meals.
In order to further optimize the technical features, the health evaluation criteria of the nutriology related to the balanced diet evaluation module 21 include, but are not limited to, a resident diet structure recommendation table, a resident energy and nutrient intake recommendation table, a resident energy source and protein and fat food source recommendation table, an energy and nutrient deficiency or excess harm table for residents, and a calculation formula and index related to nutrition evaluation, and a food component table.
To further optimize the above technical features, the diet evaluation content generated by the balanced diet evaluation module 21 includes any one or more of the following: nutrition labels of each dish in the order, order analysis, staged diet evaluation, diet scoring and optimized personalized diet suggestions; wherein, the first and the second end of the pipe are connected with each other,
the order analysis is mainly used for calculating the contents of total fat, saturated fat, sugar and salt of dishes in the order and judging whether the contents exceed standards;
the staged diet evaluation refers to the requirements of Chinese resident diet pagoda, and the diet structure of a user in a certain stage is evaluated, including but not limited to daily evaluation, weekly evaluation, monthly evaluation, quarterly evaluation and annual evaluation, and week evaluation is generally adopted. When the dietary structure of a stage of the user is basically consistent with the food type required by the Chinese resident diet pagoda, judging that the dietary structure of the stage of the user accords with the requirement of the Chinese resident diet pagoda;
the meal score is a score of the user's balance meal in combination with the user's historical dietary pattern assessment and the weight of food consumed.
In order to further optimize the technical features described above, the registration module 11 is also used for binding an identity for identifying the user.
To further optimize the above technical features, the identification mark for identifying the user includes, but is not limited to, tableware of different colors or shapes used by the eater, posture and motion features of the eater, overhead features of the eater, and color or shape different markers worn by or attached to clothes when the eater eats.
In order to further optimize the above technical features, the registration module 11 is further configured to obtain a health profile of the user; the health profile includes physical examination findings of the user, clinical reports, and user health assessment indicators.
In order to further optimize the above technical features, the diet evaluation content generated by the balanced diet evaluation module 21 further includes: and when the health file of the user indicates that the health index of the user is abnormal, generating corresponding order analysis, stage diet evaluation, diet grading and optimized personalized diet suggestion by combining a special diet guide corresponding to the index abnormality.
In order to further optimize the above technical features, the diet assessment is transmitted to the assessment presentation module 31 of the front end 3, and the corresponding prompt is displayed by the assessment presentation module 31. The evaluation presenting module 31 flashes different colors of light according to the diet evaluation, or the display screen of the evaluation presenting module 31 flashes in different colors; meanwhile, the evaluation presenting module 31 sets a voice prompt according to the diet evaluation.
In order to further optimize the above technical solution, the background 2 further includes a dish library generating module 22; the dish library generation module 22 is configured to create a restaurant dish library in advance, and record the food type and weight of each dish supplied by the restaurant in the restaurant dish library.
In order to further optimize the above technical solution, the order entry module 12 comprises a food intake recording unit 121; the eating recording unit 121 is used for acquiring actual eating conditions of the user and recording eating history data. Specifically, any one of the following three schemes is adopted to obtain the actual dining condition of the user: the method comprises the steps of directly obtaining the food type and weight data of actual eating of a user through inquiring a restaurant dish library according to order information, obtaining the food type and weight data of the actual eating through video acquisition, and obtaining the food type and weight data of the actual eating through inquiring the restaurant dish library according to the order information and correcting through video acquisition.
The food intake recording unit 121 comprises a picture collection subunit and a food intake data recording subunit; when a scheme of acquiring the kind of food actually eaten and the weight data thereof through video capturing as eating history data is adopted,
the picture collection subunit is used for shooting the food intake process of the user and obtaining a plurality of groups of picture collections comprising the complete food intake process and the identity;
the food intake data recording subunit is used for inputting the picture set into the machine learning model, acquiring the key value pair format information which is output by the machine learning model and contains the food type, weight and identity of the eater, and storing the key value pair format information into the food intake history data file.
The food intake recording unit 121 comprises an order food information acquisition subunit, an actual food intake condition acquisition subunit, a result comparison subunit and a food intake result correction and storage subunit; when the scheme that the restaurant dish library is inquired according to the order information and is corrected through video acquisition so as to obtain the type and weight data of food actually eaten as the eating history data is adopted,
the order food information acquisition subunit is used for inquiring a restaurant dish library according to dishes in the order information and acquiring the food type and weight specifically included in the order information;
the actual eating condition acquisition subunit is used for acquiring the type and weight of food actually eaten by the user in a video acquisition mode;
the result comparison subunit is used for comparing the food type and weight acquired by video acquisition with the food type and weight contained in the order information;
and the food taking result correcting and storing subunit is used for correcting the food types identified through video acquisition according to the comparison result and recording the food types into the historical food taking data file, in addition, when the weight of the food acquired through video acquisition and analysis is less than the weight of the same food in the order information, the weight of the food acquired through video acquisition and analysis is recorded into the historical food taking data file, and when the weight of the food acquired through video acquisition and analysis is more than or equal to the weight of the same food in the order information, the weight of the food in the order information is recorded into the historical food taking data file.
In order to further optimize the above technical solution, the background 2 further includes a meal delivery adjusting module 23; the meal supply adjusting module 23 is used for providing a meal supply suggestion with balanced nutrition and perfecting a restaurant dish library according to the health conditions and eating history data of all users in the restaurant. Wherein, the nutrition balance food supply suggestion is as follows: according to the health conditions and eating history data of all users of a restaurant and the health evaluation standard of nutriology, healthy dishes which are more beneficial to all users are developed, dishes which are not beneficial to the health of the users are placed on shelves, and all released dishes are remarked with targeted nutrition labels; the distribution scheme of each healthy dish comprises three types of food materials including grains, vegetables and meat, the distribution scheme of three meals a day is different, and the three meals a day at least comprise more than 12 food materials.
In order to further optimize the above technical solution, the meal delivery adjusting module 23 includes: the device comprises a dish quantity query unit and a dish recommendation unit; wherein the content of the first and second substances,
the dish quantity query unit carries out overall evaluation on the balanced diet condition of the restaurant dining user within a period of time;
and the dish recommending unit analyzes the ordering conditions of the users in three ranges of low-degree diet unbalance, moderate diet unbalance and high diet unbalance to determine a correlated dish balance diet recommending value causing the diet unbalance, and adjusts the dish structure.
As shown in fig. 3, the structure of the balanced diet evaluation prompt client is specifically disclosed:
a user side of balanced meal rating tips adapted for restaurant scenarios, comprising: the system comprises a registration module 11, an order entry module 12, an evaluation display module 13 and a payment module 14; wherein the content of the first and second substances,
the registration module 11 is used for performing identity registration of a user, binding an identity for identifying the user, and uploading a health file; the information filled by the registration module 11 at the time of identity registration includes: height, weight, age, gender, and nature of work of the user; wherein the working properties include, but are not limited to, light physical labor, moderate physical labor, heavy physical labor, and mental labor; identification includes, but is not limited to, different colors or shapes of cutlery used by the user, gestural features of the user, overhead features of the user, different color or shape identifiers worn by or attached to clothing while the user is eating; the registered and uploaded health records comprise physical examination conclusions of the user, clinical reports and user health evaluation indexes, specifically, the physical examination conclusions comprise chronic disease conditions of the user, the clinical reports comprise specific diseases and treatment conditions suffered by the user, and the personal health evaluation indexes comprise body fat rate, basal metabolic rate, BMI index, muscle, water and the like; the data can be adaptively changed according to the real situation.
The order entry module 12 contains all the dish information issued by the restaurant and the nutrition labels thereof, and is used for entering the order information of the user, and in addition, the order entry module further comprises a food intake recording unit 121; the eating recording unit 121 is used for acquiring actual eating conditions of the user and recording eating history data.
Specifically, any one of the following three schemes is adopted for acquiring the actual dining condition of the user: the method comprises the steps of directly obtaining the food type and weight data of actual eating of a user through inquiring a restaurant dish library according to order information, obtaining the food type and weight data of the actual eating through video acquisition, and obtaining the food type and weight data of the actual eating through inquiring the restaurant dish library according to the order information and correcting through video acquisition.
The food intake recording unit 121 comprises a picture collection subunit and a food intake data recording subunit; when a scheme of acquiring the kind of food actually eaten and the weight data thereof through video capturing as eating history data is adopted,
the picture collection subunit is used for shooting the eating process of the user and obtaining a plurality of groups of picture collections comprising the complete eating process and the identity; the food intake data recording subunit is used for inputting the picture set into the machine learning model, acquiring the key value pair format information which is output by the machine learning model and contains the food type, weight and identity of the eater, and storing the key value pair format information into the food intake history data file.
Additionally, identification includes, but is not limited to, different colors or shapes of cutlery used by the eater, a gestural action feature of the eater, an overhead feature of the eater, a color or shape different identifier worn by or attached to clothing while the eater is eating; the complete eating process includes one entrance motion picture and one exit motion picture.
The food intake recording unit 121 comprises an order food information acquisition subunit, an actual food intake condition acquisition subunit, a result comparison subunit and a food intake result correction and storage subunit; when the scheme that the restaurant dish library is inquired according to the order information and is corrected through video acquisition so as to obtain the type and weight data of food actually eaten as the eating history data is adopted,
the order food information acquisition subunit is used for acquiring the food type and weight specifically included in the order information; the actual eating condition acquisition subunit is used for acquiring the type and weight of food actually eaten by the user in a video acquisition mode; the result comparison unit is used for comparing the food type and weight acquired by video acquisition with the food type and weight contained in the order information; the food taking result correcting and storing unit is used for correcting the food types identified through video acquisition according to the comparison result and counting the food types into the historical food taking data file, in addition, when the weight of the food acquired through video acquisition and analysis is smaller than the weight of the same food in the order information, the weight of the food acquired through video acquisition and analysis is counted into the historical food taking data file, and when the weight of the food acquired through video acquisition and analysis is larger than or equal to the weight of the same food in the order information, the weight of the food in the order information is counted into the historical food taking data file. The evaluation display module 13 is used for acquiring diet evaluation information; specifically, the diet evaluation information acquired by the evaluation display module 12 includes: the diet evaluation information can be sent to the user in the form of small programs, weChat public numbers or short messages, so that the display position of the evaluation display module is not limited.
The payment module 14 is used for generating a payment code corresponding to the order information so as to perform order settlement.
A back-end for balanced meal rating tips for restaurant scenarios, comprising: the balance diet evaluation module, the dish library generation module and the meal supply adjustment module; wherein, the first and the second end of the pipe are connected with each other,
the balance diet evaluation module is used for inputting order information and generating diet evaluation of the user by combining the identity information of the user, historical eating data and the health evaluation standard of nutriology.
In order to further optimize the technical characteristics, the health evaluation criteria of the nutrition involved in the balanced diet evaluation module include, but are not limited to, a resident diet structure recommendation table, a resident energy and nutrient intake recommendation table, a resident energy source and protein and fat food source recommendation table, an energy and nutrient deficiency or excess damage table to residents, and a calculation formula and index related to nutrition evaluation, and a food component table.
The diet evaluation content generated by the balanced diet evaluation module comprises: nutrition labels of each dish in the order, order analysis, staged diet evaluation, diet scoring and optimized personalized diet suggestions; wherein, the first and the second end of the pipe are connected with each other,
the order analysis mainly calculates the contents of total fat, saturated fat, sugar and salt of dishes in the order and judges whether the contents exceed the standard or not;
the staged diet evaluation is to evaluate the diet structure of a certain stage of the user according to the requirements of Chinese resident diet pagoda, including but not limited to daily evaluation, weekly evaluation, monthly evaluation, quarterly evaluation and annual evaluation, and when the diet structure of a stage of the user is basically consistent with the food type required by the Chinese resident diet pagoda, the diet structure of the stage of the user is judged to be in line with the requirements of the Chinese resident diet pagoda;
the meal score is a score of the user's balance meal in combination with the user's historical dietary pattern assessment and the weight of food consumed.
In order to further optimize the above technical features, the diet evaluation content generated by the balanced diet evaluation module further comprises: when the health file of the user indicates that the health index is abnormal, a special diet guide corresponding to the abnormal index is combined to generate corresponding order analysis, stage diet evaluation, diet scoring and optimized personalized diet suggestion.
The dish library generation module is used for establishing a restaurant dish library in advance, and the restaurant dish library records the food types and the weights of the food types contained in each dish supplied by the restaurant.
And the food supply adjusting module is used for giving a food supply suggestion with balanced nutrition and perfecting a restaurant dish library according to the health conditions and the food intake historical data of all users in the restaurant.
In order to further optimize the technical scheme, the food supply adjustment module gives a food supply suggestion of nutrition balance as follows: according to the health conditions and eating history data of all users of the restaurant and the health evaluation standard of nutriology, healthy dishes which are more beneficial to all users are developed, dishes which are not beneficial to the health of the users are released, and all released dishes are remarked with targeted nutrition labels.
In addition, the healthy dishes released by each meal of the meal supply adjusting module comprise more than 6 food materials, the distribution scheme of each meal of the healthy dishes comprises three types of food materials including grains, vegetables and meat, the distribution schemes of three meals per day are different, and the three meals per day at least comprise more than 12 food materials.
In order to further optimize the technical scheme, the meal supply adjusting module comprises a dish quantity query unit and a dish recommending unit; wherein, the first and the second end of the pipe are connected with each other,
the dish quantity query unit is used for carrying out overall evaluation on the balanced diet condition of the dining users in the restaurant within a period of time;
and the dish recommending unit analyzes the ordering conditions of the users in three ranges of low-degree diet imbalance, medium-degree diet imbalance and high-degree diet imbalance to determine a correlated dish balance diet recommending value causing diet imbalance and adjusts the dish structure.
A front end of balanced diet assessment tips adapted for restaurant scenarios, comprising: the evaluation presentation module and the meal selling machine are connected; wherein the content of the first and second substances,
the evaluation presentation module is used for presenting the diet evaluation to the user and carrying out targeted prompt;
the meal selling machine is used for scanning the payment code of the user side.
Specifically, the evaluation presentation module is provided with a display screen, a prompting lamp, a sound box and a telescopic rod; wherein, the first and the second end of the pipe are connected with each other,
the display screen is used for displaying the order amount and the diet evaluation;
the prompting lamp flickers lights in different colors according to different diet evaluations;
the sound equipment is used for playing prompt voice corresponding to the diet evaluation;
by adjusting the telescopic rod, the display screen is level with the sight of people.
In order to further optimize the technical characteristics, a prompting lamp of the evaluation presentation module flickers lights with different colors according to diet evaluation, or a display screen of the evaluation presentation module flickers with different colors; meanwhile, the sound equipment of the evaluation presentation module sets voice prompt according to the diet evaluation.
In order to further optimize the technical characteristics, the evaluation presentation module is connected with the meal selling machine through a data line so as to present the information in the meal selling machine on the evaluation presentation module.
In the present specification, the embodiments are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (35)

1. A balance diet evaluation prompting method suitable for restaurant scenes is characterized by comprising the following steps:
s1, identity registration of a user is carried out;
s2, inputting order information of a user;
s3, generating diet evaluation of the user according to the order information and by combining at least one of identity information of the user, eating history data and health evaluation standards of nutrition;
s4, presenting the diet evaluation to a user and carrying out targeted prompt;
the S1 further includes: obtaining a health profile of a user;
the health record comprises a physical examination conclusion of the user, a clinical report and a health evaluation index of the user;
also comprises the following steps: providing nutrition-balanced food supply suggestions and perfecting a restaurant dish library according to the health conditions and eating history data of all users of the restaurant;
wherein the diet evaluation content generated by S3 comprises any one or more of the following: nutrition labels of each dish in the order, order analysis, staged diet evaluation, diet scoring and optimized personalized diet suggestions; wherein the content of the first and second substances,
the order analysis calculates the contents of total fat, saturated fat, sugar and salt of dishes in the order and judges whether the contents exceed the standard or not;
the staged diet evaluation refers to the requirements of Chinese resident diet pagoda, and evaluates the diet structure of a certain stage of the user, including but not limited to daily evaluation, weekly evaluation, monthly evaluation, quarterly evaluation and annual evaluation, generally adopting one-week evaluation; when the dietary structure of a stage of the user is consistent with the food type and quantity required by the Chinese resident diet pagoda, judging that the dietary structure of the stage of the user accords with the requirement of the Chinese resident diet pagoda;
the meal score is a score of a balanced meal of the user in combination with the user's historical dietary pattern assessment and the weight of food consumed;
the diet evaluation content generated by S3 further comprises: when the health file of the user indicates that the health index is abnormal, generating corresponding order analysis, stage diet evaluation, diet scoring and optimized personalized diet suggestion by combining a special diet guide corresponding to the abnormal index;
the S2 comprises: acquiring the actual dining condition of a user, and recording eating history data;
any one of the following three schemes is adopted for acquiring the actual dining condition of the user: directly acquiring the type and weight data of food actually eaten by a user through inquiring a restaurant dish library according to order information, acquiring the type and weight data of food actually eaten through video acquisition, inquiring the restaurant dish library according to the order information, and correcting through video acquisition to further acquire the type and weight data of the food actually eaten;
inquiring a restaurant dish library according to dishes in the order information, correcting the restaurant dish library through video acquisition so as to obtain the type and weight data of actually eaten food, and the method comprises the following specific steps:
inquiring a restaurant dish library according to dishes in the order information, and acquiring the food type and weight specifically included in the order information;
acquiring the type and weight of food actually eaten by a user in a video acquisition mode;
comparing the food type and weight acquired by video acquisition with the food type and weight contained in the order information;
according to the comparison result, the food types identified through video acquisition are corrected and counted into a historical eating data file, in addition, when the weight of the food acquired through video acquisition and analysis is smaller than the weight of the same food in the order information, the weight of the food acquired through video acquisition and analysis is counted into the eating historical data file, and when the weight of the food acquired through video acquisition and analysis is larger than or equal to the weight of the same food in the order information, the weight of the food in the order information is counted into the eating historical data file;
the nutritionally balanced serving recommendations are: according to the health conditions and eating history data of all users of the restaurant and the health evaluation standard of nutriology, healthy dishes which are more beneficial to all users are developed, dishes which are not beneficial to the health of the users are placed on the shelf, and all released dishes are remarked with targeted nutrition labels.
2. The balanced diet evaluation prompting method applicable to restaurant scenes as claimed in claim 1, wherein the information filled in by S1 at the time of identity registration includes: height, weight, age, gender, and nature of work of the user; the working properties include, but are not limited to, light physical labor, medium physical labor, heavy physical labor, and mental labor.
3. The method as claimed in claim 1, wherein the meal history data obtained in S2 includes but is not limited to name of food, weight of food and time of meal taken in history.
4. The balance diet evaluation prompting method applicable to restaurant scenes as claimed in claim 1, wherein the health evaluation criteria of nutriology related to S3 includes but is not limited to a resident diet structure recommendation table, a resident energy and nutrient intake recommendation table, a resident energy source and protein and fat food source recommendation table, an energy and nutrient deficiency or excess harm table to residents, calculation formulas and indexes related to nutrition evaluation, and a food component table.
5. The method for providing a balanced meal rating prompt for restaurant scenarios as recited in claim 1, wherein S1 further comprises: the binding is used to identify the identity of the user.
6. The method as claimed in claim 5, wherein the identification of the user includes, but is not limited to, different colors or shapes of dishes used by the eater, different gesture features of the eater, different head top features of the eater, different colors or shapes of markers worn by or attached to clothes when the eater eats.
7. The method for prompting balanced diet evaluation applicable to restaurant scenes as claimed in claim 1, wherein the specific steps of S4 are as follows:
transmitting the diet evaluation to the front end, and displaying a corresponding prompt by the front end according to the diet evaluation; and/or providing a dish selection prompt to the user by the front end according to the type of the nutrition label of the dish.
8. The method as claimed in claim 7, wherein the front end flashes different colors of lights or flashes a screen of the front end with different colors according to the diet assessment.
9. The method as claimed in claim 7, wherein the front end sets a voice prompt according to the diet evaluation.
10. The method for prompting balanced diet evaluation applicable to restaurant scenes as claimed in claim 1, further comprising the following steps S0: a restaurant dish library is established in advance, in which the kinds of food and the weights thereof contained in each dish supplied by the restaurant are recorded.
11. The balanced diet evaluation prompting method applicable to restaurant scenes as claimed in claim 1, wherein the scheme for acquiring actual eating data as eating history data through video acquisition comprises the following specific steps:
shooting the eating process of a user to obtain a plurality of groups of picture sets comprising the complete eating process and the identity marks;
and inputting the picture set into a machine learning model, acquiring key value pair format information including food types, weight and identity of a user output by the machine learning model, and storing the key value pair format information into a food consumption history data file.
12. The method of claim 1, wherein the distribution scheme of each healthy dish comprises food materials of three types, namely cereal, vegetable and meat, the distribution scheme of three meals a day is different, and the three meals a day comprise at least 12 food materials.
13. The balanced diet evaluation prompting method applicable to restaurant scenes as claimed in claim 1, wherein the specific steps of perfecting the restaurant dish library are as follows:
the method comprises the steps of performing overall evaluation on the balanced diet condition of a restaurant diner user within a period of time;
analyzing the ordering conditions of the users in three ranges of low-degree diet unbalance, moderate diet unbalance and high diet unbalance, determining the associated dishes causing the diet unbalance, and adjusting the dish structure according to the balanced diet recommendation value.
14. A balanced diet assessment prompt system adapted for use in a restaurant setting, comprising: the system comprises a user side (1), a background (2) and a front end (3); wherein, the first and the second end of the pipe are connected with each other,
the user side (1) comprises a registration module (11) and an order entry module (12);
the background (2) comprises a balanced meal evaluation module (21);
the front end (3) comprises an evaluation presentation module (31);
the registration module (11) is used for registering the identity of the user;
the order entry module (12) is used for entering order information of a user;
the registration module (11) is also used for obtaining the health record of the user;
the health record comprises a physical examination conclusion of the user, a clinical report and a health evaluation index of the user;
the balance diet evaluation module (21) is used for generating diet evaluation of the user according to the order information and combining at least one of identity information, eating history data and health evaluation standard of nutrition of the user;
the evaluation presenting module (31) is used for presenting the diet evaluation to the user and carrying out targeted prompt;
wherein the diet evaluation content generated by the balanced diet evaluation module (21) comprises any one or more of the following: nutrition labels of each dish in the order, order analysis, staged diet evaluation, diet scoring and optimized personalized diet suggestion; wherein, the first and the second end of the pipe are connected with each other,
the order analysis calculates the contents of total fat, saturated fat, sugar and salt of dishes in the order and judges whether the contents exceed the standard or not;
the periodic diet evaluation refers to the requirement of Chinese resident diet pagoda, and evaluates the diet structure of a certain stage of the user, including but not limited to daily evaluation, weekly evaluation, monthly evaluation, quarterly evaluation and annual evaluation, generally adopting weekly evaluation, and when the diet structure of a stage of the user is consistent with the food type required by the Chinese resident diet pagoda, judging that the diet structure of the stage of the user accords with the requirement of the Chinese resident diet pagoda;
the meal score is a score of a balanced meal of the user in combination with the user's historical dietary pattern assessment and the weight of food consumed;
the diet evaluation content generated by the balanced diet evaluation module (21) further comprises: when the health file of the user indicates that the health index is abnormal, generating corresponding order analysis, stage diet evaluation, diet scoring and optimized personalized diet suggestion by combining a special diet guide corresponding to the abnormal index;
the order entry module (12) comprises a feeding recording unit (121); the eating recording unit (121) is used for acquiring the actual eating condition of the user and recording eating history data;
any one of the following three schemes is adopted for acquiring the actual dining condition of the user: directly acquiring the food type and weight data of actual eating of a user by inquiring a restaurant dish library according to order information, acquiring the food type and weight data of actual eating by video acquisition, inquiring the restaurant dish library according to the order information, and correcting by video acquisition to acquire the food type and weight data of actual eating;
the eating recording unit (121) comprises an order food information acquisition subunit, an actual eating condition acquisition subunit, a result comparison subunit and an eating result correction and storage subunit; when the scheme that the restaurant dish library is inquired according to the order information and is corrected through video acquisition so as to obtain the actually eaten food type and weight data thereof as the eating history data is adopted,
the order food information acquisition subunit is used for inquiring a restaurant dish library according to dishes in the order information and acquiring the food type and weight specifically included in the order information;
the actual eating condition acquisition subunit is used for acquiring the type and weight of food actually eaten by the user in a video acquisition mode;
the result comparison subunit is used for comparing the food type and weight acquired by video acquisition with the food type and weight contained in the order information;
the food taking result correcting and storing subunit is used for correcting the food types identified through video acquisition according to the comparison result and recording the food types into a historical food taking data file, in addition, when the weight of the food acquired through video acquisition and analysis is less than the weight of the same food in the order information, the weight of the food acquired through video acquisition and analysis is recorded into the historical food taking data file, and when the weight of the food acquired through video acquisition and analysis is more than or equal to the weight of the same food in the order information, the weight of the food in the order information is recorded into the historical food taking data file;
the background (2) also comprises a meal supply adjusting module (23); the meal supply adjusting module (23) is used for giving nutrition-balanced meal supply suggestions and perfecting a restaurant dish library according to the health conditions and meal intake historical data of all users in the restaurant;
the nutritionally balanced catering recommendations are: according to the health conditions and eating history data of all users of the restaurant and the health evaluation standard of nutriology, healthy dishes which are more beneficial to all users are developed, dishes which are not beneficial to the health of the users are released, and all released dishes are remarked with targeted nutrition labels.
15. The balanced diet assessment prompt system applicable to restaurant scenarios as claimed in claim 14, wherein said registration module (11) fills in information at identity registration including: height, weight, age, gender, and nature of work of the user; the working properties include, but are not limited to, light physical labor, medium physical labor, heavy physical labor, and mental labor.
16. A balanced diet assessment prompt system adapted for use in a restaurant scenario as claimed in claim 14, wherein said order entry module (12) obtains eating history data including, but not limited to, historical eating food name, food weight, and eating time.
17. The balance diet assessment prompting system applicable to restaurant scenes as claimed in claim 14, wherein the health assessment criteria of nutriology related to the balance diet assessment module (21) includes but is not limited to a resident diet structure recommendation table, a resident energy and nutrient intake recommendation table, a resident energy source and protein and fat food source recommendation table, an energy and nutrient deficiency or excess harm table to residents, and a calculation formula and index related to nutrition assessment, and a food component table.
18. The balanced diet assessment prompt system applicable to restaurant scenarios as claimed in claim 14, wherein said registration module (11) is further configured to bind an identity for identifying the user.
19. The system of claim 18, wherein the identification of the user comprises, but is not limited to, different colors or shapes of dishes used by the user, posture and motion features of the user, a head feature of the user, and different colors or shapes of markers worn by or attached to clothing while the user is eating.
20. A balanced diet assessment prompting system suitable for restaurant scenarios according to claim 14, characterized in that diet assessments are transmitted to the assessment presentation module (31) of the front end (3), corresponding prompts are displayed by the assessment presentation module (31); and/or providing a menu selection prompt to the user by the front-end evaluation presentation module (31) according to the type of the nutritional label of the menu.
21. A balanced meal assessment prompting system suitable for restaurant scenarios according to claim 20, characterized in that the assessment presentation module (31) flashes different colors of light according to meal assessment or causes the display screen of the assessment presentation module (31) to flash different colors.
22. A balanced diet assessment prompt system adapted for use in a restaurant scenario as claimed in claim 20, wherein said assessment presentation module (31) sets a voice prompt based on diet assessment.
23. A balanced diet assessment prompt system adapted for use in a restaurant scenario as claimed in claim 14, wherein said back office (2) further includes a dish library generation module (22); the dish library generation module (22) is used for establishing a restaurant dish library in advance, and the restaurant dish library records the food types and the weights of the food types contained in each dish supplied by the restaurant.
24. The balanced diet assessment prompt system for restaurant scenes as claimed in claim 14, wherein said eating record unit (121) comprises a picture set collecting subunit and an eating data recording subunit; when the scheme of acquiring the kind of food actually eaten and the weight data thereof through video capturing as eating history data is adopted,
the picture set acquisition subunit is used for shooting the food intake process of the user and obtaining a plurality of groups of picture sets comprising the complete food intake process and the identity;
and the food intake data recording subunit is used for inputting the picture set into a machine learning model, acquiring key value pair format information including food types and weights and the identity of a food intake and output by the machine learning model, and storing the key value pair format information into a food intake historical data file.
25. The system of claim 14, wherein each healthy dish distribution scheme comprises three types of food materials, namely cereal, vegetable and meat, and each healthy dish distribution scheme comprises three different food materials, wherein each healthy dish distribution scheme comprises at least 12 food materials.
26. The system of claim 14, wherein the meal offer adjustment module (23) comprises: the device comprises a dish quantity query unit and a dish recommendation unit; wherein, the first and the second end of the pipe are connected with each other,
the dish quantity query unit is used for carrying out overall evaluation on the balanced diet condition of the dining users in the restaurant within a period of time;
the dish recommending unit analyzes the ordering conditions of the users in three ranges of low-degree diet unbalance, moderate diet unbalance and high diet unbalance to determine the associated dishes causing the diet unbalance, and then adjusts the dish structure according to the balanced diet recommended value.
27. A user side adapted for balanced meal rating tips for restaurant scenarios, comprising: the system comprises a registration module (11), an order entry module (12), an evaluation display module (13) and a payment module (14); wherein, the first and the second end of the pipe are connected with each other,
the registration module (11) is used for registering the identity of the user;
the order entry module (12) is used for entering order information of a user;
the evaluation display module (13) is used for acquiring diet evaluation information of a user;
the payment module (14) is used for providing a payment code and settling orders;
the registration module (11) is also used for obtaining the health record of the user;
the health record comprises a physical examination conclusion of the user, a clinical report and a health evaluation index of the user;
the order entry module (12) comprises a feeding recording unit (121); the food intake recording unit (121) is used for acquiring the actual food intake condition of the user and recording food intake history data;
any one of the following three schemes is adopted for acquiring the actual dining condition of the user: directly acquiring the type and weight data of food actually eaten by a user through inquiring a restaurant dish library according to order information, acquiring the type and weight data of food actually eaten through video acquisition, inquiring the restaurant dish library according to the order information, and correcting through video acquisition to further acquire the type and weight data of the food actually eaten;
the food intake recording unit (121) comprises an order food information acquisition subunit, an actual food intake condition acquisition subunit, a result comparison subunit and a food intake result correction and storage subunit; when the scheme that the restaurant dish library is inquired according to the order information and is corrected through video acquisition so as to obtain the actually eaten food type and weight data thereof as the eating history data is adopted,
the order food information acquisition subunit is used for inquiring a restaurant dish library according to dishes in the order information and acquiring the food type and weight specifically included in the order information;
the actual eating condition acquisition subunit is used for acquiring the type and weight of food actually eaten by the user in a video acquisition mode;
the result comparison subunit is used for comparing the food type and weight acquired by video acquisition with the food type and weight contained in the order information;
the food taking result correcting and storing subunit is used for correcting the food types identified through video acquisition according to the comparison result and recording the food types into the historical food taking data file, in addition, when the weight of the food acquired through video acquisition and analysis is smaller than the weight of the same food in the order information, the weight of the food acquired through video acquisition and analysis is recorded into the historical food taking data file, and when the weight of the food acquired through video acquisition and analysis is larger than or equal to the weight of the same food in the order information, the weight of the food in the order information is recorded into the historical food taking data file;
the diet evaluation content acquired by the evaluation display module (13) comprises the following contents: the method comprises the following steps of meal scoring, nutrition labels of each dish in an order, staged diet evaluation, order analysis and optimized personalized meal suggestions; wherein the content of the first and second substances,
the order analysis calculates the contents of total fat, saturated fat, sugar and salt of dishes in the order and judges whether the contents exceed the standard or not;
the staged diet evaluation refers to the requirement of Chinese resident diet pagoda, and the diet structure of a certain stage of the user is evaluated, including but not limited to daily evaluation, weekly evaluation, monthly evaluation, quarterly evaluation and annual evaluation, generally adopting one-week evaluation, and when the diet structure of a stage of the user is consistent with the food type and quantity required by the Chinese resident diet pagoda, judging that the diet structure of the stage of the user accords with the requirement of the Chinese resident diet pagoda;
the meal score is a score of a balanced meal of the user in combination with the user's historical dietary pattern assessment and the weight of food consumed;
the diet evaluation content further includes: and when the health file of the user indicates that the health index of the user is abnormal, generating corresponding order analysis, stage diet evaluation, diet grading and optimized personalized diet suggestion by combining a special diet guide corresponding to the index abnormality.
28. The user terminal of balanced meal rating tips for restaurant scenarios as recited in claim 27, wherein the information that the enrolling module (11) fills in at identity enrolling comprises: height, weight, age, gender, and nature of work of the user; wherein the working properties include, but are not limited to, light physical labor, moderate physical labor, heavy physical labor, and mental labor;
the registration module (11) is also used for binding an identity used for identifying the user;
the identification includes, but is not limited to, different colors or shapes of cutlery used by the user, gestural features of the user, overhead features of the user, and different color or shape identifiers worn by or attached to clothing while the user is eating food.
29. The user end of balanced meal assessment prompts for a restaurant scenario as recited in claim 27, wherein said order entry module (12) contains all dish information published by the restaurant, along with its nutritional label.
30. The user end of balanced diet assessment prompt applicable to restaurant scenario as claimed in claim 27, wherein said eating record unit (121) comprises a picture collection subunit and an eating data record subunit; when the scheme of acquiring the kind of food actually eaten and the weight data thereof through video capturing as eating history data is adopted,
the picture set acquisition subunit is used for shooting the food intake process of the user and obtaining a plurality of groups of picture sets comprising the complete food intake process and the identity;
and the food intake data recording subunit is used for inputting the picture set into a machine learning model, acquiring key value pair format information including food types and weights and the identity of a food intake and output by the machine learning model, and storing the key value pair format information into a food intake historical data file.
31. A back-end for balanced meal rating tips for restaurant scenarios, comprising: a balance diet evaluation module (21), a dish library generation module (22) and a meal supply adjustment module (23); wherein the content of the first and second substances,
the balance diet evaluation module (21) is used for inputting order information, and generating diet evaluation of the user by combining the identity information of the user, eating history data and the health evaluation standard of nutriology;
the diet assessment content generated by the balanced diet assessment module (21) comprises any one or more of the following: nutrition labels of each dish in the order, order analysis, staged diet evaluation, diet scoring and optimized personalized diet suggestions; wherein, the first and the second end of the pipe are connected with each other,
the order analysis calculates the contents of total fat, saturated fat, sugar and salt of dishes in the order and judges whether the contents exceed the standard or not;
the periodic diet evaluation refers to the requirement of Chinese resident diet pagoda, and the diet structure of a certain stage of the user is evaluated, including but not limited to daily evaluation, weekly evaluation, monthly evaluation, quarterly evaluation and annual evaluation, and generally adopts weekly evaluation;
when the dietary structure of a stage of the user is consistent with the food type required by the Chinese resident diet pagoda, judging that the dietary structure of the stage of the user is consistent with the requirement of the Chinese resident diet pagoda;
the meal score is a score of a balanced meal of the user in combination with the user's historical dietary pattern assessment and the weight of food consumed;
the dish library generation module (22) is used for establishing a restaurant dish library in advance, and the restaurant dish library records the food types and the weights of the food types contained in each dish supplied by the restaurant;
the meal supply adjusting module (23) is used for giving a meal supply suggestion with balanced nutrition and perfecting a restaurant dish library according to the health conditions and the meal taking historical data of all users in the restaurant;
the diet evaluation content generated by the balanced diet evaluation module (21) further comprises: when the health file of the user indicates that the health index of the user is abnormal, generating corresponding order analysis, stage diet evaluation, diet grading and optimized personalized diet suggestion by combining a special diet guide corresponding to the abnormal index;
the nutrition balanced meal offer advice given by the meal offer adjusting module (23) is: according to the health conditions and eating history data of all users of the restaurant and the health evaluation standard of nutriology, healthy dishes which are more beneficial to all users are developed, dishes which are not beneficial to the health of the users are placed on the shelf, and all released dishes are remarked with targeted nutrition labels.
32. A background balance diet assessment prompt adapted for use in a restaurant scenario as claimed in claim 31, wherein said balance diet assessment module (21) obtains eating history data including but not limited to historical eating food name, food weight and eating time.
33. A background balance diet assessment prompt applicable to restaurant scenarios according to claim 31, wherein said balance diet assessment module (21) relates to nutrition health assessment criteria including but not limited to resident diet structure recommendation tables, resident energy and nutrient intake recommendation tables, resident energy source and protein and fat food source recommendation tables, energy and nutrient deficiency or excess to resident hazard tables, and nutrition assessment related calculation formulas and indexes, food ingredient tables.
34. The back-end of claim 31, wherein each healthy dish is published using three types of food materials, including cereal, vegetable, and meat, and wherein each healthy dish has a different publication schedule for three different meals a day, and wherein each healthy dish has at least 12 food materials.
35. A background for balanced meal rating tips for a restaurant scenario as recited in claim 31, wherein said meal offer adjustment module (23) comprises: the device comprises a dish quantity query unit and a dish recommendation unit; wherein the content of the first and second substances,
the dish quantity query unit is used for carrying out overall evaluation on the balanced diet condition of the dining users in the restaurant within a period of time;
the dish recommending unit analyzes the ordering conditions of the users in three ranges of low-degree diet unbalance, moderate diet unbalance and high diet unbalance to determine the associated dishes causing the diet unbalance, and then adjusts the dish structure according to the balanced diet recommended value.
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