CN111582987A - Meal ordering method and system aiming at reminding nutrients needed by individuals - Google Patents

Meal ordering method and system aiming at reminding nutrients needed by individuals Download PDF

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Publication number
CN111582987A
CN111582987A CN202010390448.4A CN202010390448A CN111582987A CN 111582987 A CN111582987 A CN 111582987A CN 202010390448 A CN202010390448 A CN 202010390448A CN 111582987 A CN111582987 A CN 111582987A
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dish
consumer
order
meal
value
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王志君
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Inner Mongolia Licande Information Technology Co ltd
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Inner Mongolia Licande Information Technology Co ltd
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    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q30/00—Commerce
    • G06Q30/06—Buying, selling or leasing transactions
    • G06Q30/0601—Electronic shopping [e-shopping]
    • G06Q30/0631—Item recommendations
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Systems or methods specially adapted for specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/12—Hotels or restaurants
    • 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

Abstract

The invention discloses a meal ordering method and a meal ordering system aiming at individual required nutrient reminding, which comprises the following steps: s1, establishing restaurant data files and consumer data files; s2, obtaining reference values of nutrient required by the body of the three meals on the day and the types and weights of various foods required by the three meals on the day according to the reference values of the energy required by the three meals on the day; s3, calculating an energy value A of the order dish, a nutrient value B of the order dish and the types and weights of various foods in the order dish according to the dish ordered by the consumer; and S4, comparing the information in the step S3 with the information in the step S2, if the information is insufficient and excessive, respectively carrying out insufficient reminding and excessive reminding, and if the information is appropriate, directly placing the order dishes. The invention can remind and guide the nutrients needed by three meals in the day according to the physical conditions of the individual, so that the individual of the consumer is guided to order more reasonably, and the individual requirements can be met.

Description

Meal ordering method and system aiming at reminding nutrients needed by individuals
Technical Field
The invention relates to the technical field of catering services, in particular to a meal ordering method and a meal ordering system aiming at reminding nutrients needed by an individual.
Background
Along with the development of intelligent catering, more and more users are willing to make appointment ordering on an ordering platform, and various demands of individual users on catering are more and more. With the improvement of living standard of people, the people can enjoy good and healthy eating, and the people can gradually chase new and fashionable people. The key to eating health is balanced nutrition, and the proper intake of energy and various nutrients is ensured. Most of the current meal ordering markets are customers ordering at will, and the nutrition intake is large due to the preference and the quantity. Therefore, a technology for recommending a nutritional package also appears, for example, chinese patent publication No. CN108806769A discloses a method and an apparatus for recommending a nutritional package. Since historical data itself has hysteresis, which is unhealthy, the system recommends unhealthy diets based on history that only result in increased costs.
In addition, chinese patent invention No. CN104983295B discloses an intelligent cooking system capable of determining user's taste and collecting user's health information, which focuses on remote control and automatic operation according to a generated automatic cooking program, is suitable for cooking by a general user, and forms recommended information through health records or usage habit records, so as to cook. However, the method is not suitable for the current catering ordering user, and cannot acquire real effective data to calculate nutrition needed by the body of an individual and really know the nutrition condition of the body, so that the method cannot really achieve the aim of ordering the food which needs nutrition and is balanced in nutrition and cannot meet the requirement of healthy diet of the individual.
In summary, the prior art cannot recommend required nutrition in order for related people, so that the requirements of reminding and automatically prompting the people of the nutrition needed to be taken in the current day and the current meal according to personal conditions in order for the related people cannot be met, and nutrition early warning is performed, so that healthier nutritious diet can be obtained.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a meal ordering method and system aiming at the nutrient reminding required by an individual.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a method of ordering a meal for a nutrient reminder required by an individual, comprising the steps of:
s1, establishing restaurant data files and consumer data files, wherein the restaurant data files comprise a dish library, a food material database and a resident meal standard database. Wherein: the consumer data profile comprises a consumer information profile database;
s2, acquiring dish, food material and resident meal standard data information of the restaurant and uploading the data information to a corresponding dish library, food material database and resident meal standard database;
s3, obtaining the basic condition information, the body health information and the physical activity information of the consumer on the same day and uploading the information to a consumer information archive database;
s4, calculating an energy reference value and a nutrient reference value of the current day according to the obtained basic condition information, the obtained body health information and the obtained physical activity information of the consumer, determining the energy demand distribution proportion of the current three meals of the consumer according to the body health information, determining the energy demand reference value of the current three meals according to the energy demand distribution proportion of the current three meals, calculating the nutrient reference value of the current three meals according to the body health information of the consumer and the information in the resident meal standard database, and calculating the types and the weights of various foods required by the current three meals of the consumer according to the Chinese resident meal pagoda in the resident meal standard database;
s5, calculating an energy value A of the order dish, a nutrient value B of the order dish and the types and weights of various foods in the order dish according to the dish ordered by the consumer;
s6, comparing and judging the energy value A of the order dish with the energy reference value X required by the body of the consumer when the meal is carried out, if the energy value A is insufficient and excessive, respectively carrying out insufficient reminding and excessive reminding, if the energy value A is proper, comparing and judging the nutrient value B of the order dish with the nutrient value Y required by the body of the meal, if the energy value B is insufficient and excessive, respectively carrying out insufficient reminding and excessive reminding, and if the energy value A is proper, carrying out the next step;
and S7, comparing and judging the types and the weights of various foods in the order dishes with the types and the weights of various foods required by the current three meals of the consumer in the current three meals, if the types and the weights are insufficient and excessive, respectively carrying out insufficient reminding and excessive reminding, and if the types and the weights are appropriate, directly placing the order dishes.
The step S1 is that the dish library comprises ingredients of dishes and the weight of the ingredients; the food material database comprises energy values and values of various nutrients; the resident dietary standard database comprises relevant standards of the reference intake of dietary nutrients of Chinese residents, Chinese resident dietary pagodas and Chinese resident dietary guidelines; the consumer information archive database comprises consumer basic condition information, body health information and physical activity information, the consumer basic condition information comprises gender, height, weight and age, the body health information comprises general population, disease population, pregnancy population and puerperium population, the physical activity information comprises current motion information and motion information of a period of time, the current motion information and the motion information of the period of time comprise motion items and motion amounts, the motion items are walking, and the motion amounts are walking steps. The exercise information of the near period of time is divided into an extremely light level activity level, a medium level activity level and a heavy level activity level according to different physical activity levels through PAL values (physical activity coefficients), and the exercise information of the near period of time is the exercise information of the near week (seven days). The physical activity information is exercise amount information acquired through intelligent equipment, specifically exercise step number information acquired through the intelligent equipment (intelligent mobile phone) by the physical activity information, the exercise step number information comprises current exercise information and exercise information of a period of time, for example, when the exercise information exists in the morning, energy consumption is calculated, a total value of energy recommendation of meals (energy recommendation of meals can be performed in real time) can be calculated, and when the exercise information does not exist in the morning, the energy recommendation of three meals in the day can be planned by combining the exercise information of a period of time (seven days), and the total value of energy recommendation planned in one day can also be calculated. The types are various, and the choice for people is large.
The step S2 of obtaining the food material database:
step 1, inputting the name of food materials, the food therapy effect of the food materials and the pictures of the food materials;
step 2, classifying the input food materials (classifying the food into a first-class classification and a second-class classification);
step 3, inputting the energy and nutrient data of the food materials according to the Chinese food ingredient list;
and 4, acquiring the energy value of the food material and the values of various nutrients.
The step S2 of obtaining information of the dish library comprises the following steps:
step 1, inputting the name of a dish, the brief introduction of the dish, the preparation process of the dish (the preparation process comprises steaming, frying, stewing, baking and the like), the time suitable for eating (the time suitable for eating is divided into breakfast, Chinese meal, dinner and dinner), and uploading the picture of the dish;
step 2, adding ingredients and dosage of dishes;
step 3, a preparation method of the added dishes;
and step 4, obtaining the ingredients of the dish and the weight of the ingredients.
The method for acquiring the energy value A of the order dish and the nutrient value B of the order dish in the step S5 comprises the following steps: step 1, acquiring ingredients and ingredient consumption used by the ingredients in the order for the ingredients in the order according to an ingredient database; and 2, obtaining an energy value A of the ordered dish and a nutrient value B of the ordered dish according to the ingredients used by the dish and the weight of the ingredients.
In the step S6, comparing and judging the energy value a of the order dish with the reference value X of the energy required by the body of the consumer when the meal is served, when the reference value X of the energy required by the body of the consumer when the meal is served is X1 and X2, when the energy value a of the order dish is smaller than the lower floating value X2 of the reference value X of the energy required by the body of the consumer when the meal is served, performing shortage reminding, when the energy value a of the order dish is between the upper floating value X1 and X2 of the reference value X of the energy required by the body of the consumer when the meal is served, performing the next step, and when the energy value a of the order dish is larger than the upper floating value X1 of the reference value X of the energy required by the body of the consumer when the meal, performing excess reminding; comparing and judging the nutrient value B of the order dish with the nutrient value Y required by the body of the meal, wherein the reference values of Y1 and Y2 when the nutrient value Y required by the body of the meal floats up and down by 5 percent are used, when the nutrient value B of the order dish is smaller than the lower floating value Y2 of the nutrient value Y required by the body of the meal, an insufficient reminding is carried out, when the nutrient value B of the order dish is between the upper floating value Y1 and Y2 of the nutrient value Y required by the body of the meal, the next step is carried out appropriately, and when the nutrient value B of the order dish is larger than the upper floating value Y1 of the nutrient value Y required by the body of the meal, an excessive reminding is carried out.
In the step S7, the types and weights of various foods in the order dish are compared with the types and weights of various foods needed by the consumer to eat in the three meals of the day, and if the types and weights of various foods in the order dish are lower than the types and weights of various foods needed by the consumer to eat in the three meals of the day, an insufficiency prompt is given; if the types and the weights of various foods in the ordered dishes are matched with the types and the weights of various foods required by the three meals of the day of the consumer, the ordered dishes are suitable; and if the types and the weights of various foods in the ordered dishes exceed the types and the weights of various foods required by the three meals of the day by the consumer, carrying out excessive reminding.
In step S6, the energy value a of the order dish is compared with the energy reference value X required by the body of the consumer when the meal is short and excessive, and if the energy value a is insufficient and excessive, an insufficient reminder and an excessive reminder are respectively performed, so that the energy value a of the order dish in the order of the consumer can be modified to be suitable for the energy reference value X required by the body of the consumer when the meal is true, and the next step can be performed directly or simultaneously.
In step S7, the types and weights of the various foods in the order dish are compared with the types and weights of the various foods needed by the current three meals of the consumer on the same day, if the types and weights are insufficient and excessive, the shortage reminding and the excessive reminding are respectively performed, and at this time, the types and weights of the various foods in the order dish of the consumer can be modified to be suitable with the types and weights of the various foods needed by the current three meals of the consumer on the same day, and the order dish can be placed directly or simultaneously.
A meal ordering system for an individual requiring a nutrient reminder, comprising:
the food material data comprises energy values and values of various nutrients, and is also used for obtaining basic condition information, body health information and physical activity information of consumers and obtaining resident dietary standard information, wherein the resident dietary standard information comprises relevant standards of Chinese resident dietary nutrient reference intake, Chinese resident dietary pagoda and Chinese resident dietary guidelines.
Wherein, the collection module is a smart machine, and its smart machine is smart mobile phone, panel computer, desktop computer or notebook computer, especially includes wearable equipment, if: intelligent bracelet, intelligent wrist-watch. The system is more convenient for restaurants and consumers to use, more convenient for consumers to order and convenient for large-scale popularization and use.
The database establishment module comprises: a restaurant dish database, a food material database, a consumer information file database and a resident meal standard database. Wherein:
the restaurant dish database is used for storing the acquired dish data of the restaurant,
the food material database is used for storing food material data acquired according to the Chinese food component table,
the consumer information archive database is used for acquiring and storing the basic condition information, the physical health information and the physical activity information of the day,
and the resident meal standard database is used for storing the acquired resident meal standard information.
The nutrition calculation module is used for calculating the energy reference value and the nutrient reference value of the current day according to the basic condition information, the body health information and the physical activity information in the consumer information archive database based on the relevant standards of the reference intake of nutrient of Chinese resident diets in the resident diet standard database, determining the distribution proportion of the energy demand of three meals of the current day of the consumer according to the body health information, determining the reference value of the energy demand of three meals of the current day according to the distribution proportion of the energy demand of three meals of the current day, calculating the reference value of nutrient required by the body of the three meals of the current day according to the body health information of the consumer and the information in the resident diet standard database, and calculating the types and the weights of various foods required by the three meals of the current day of the consumer according to the Chinese resident diet pagoda in the resident diet standard database.
And the nutrition judging module is used for calculating an energy value A of the order dish and a nutrient value B of the order dish from the order dish of the consumer, respectively and correspondingly comparing the energy value A of the order dish and the nutrient value B of the order dish with the required energy reference value and the nutrient reference value of the current meal, and judging whether the energy value A of the order dish of the consumer and the nutrient value B of the order dish meet the conditions.
The nutrition reminding module is used for reminding insufficiency if the energy value A of the order dish of the consumer and the nutrient value B of the order dish are insufficient, modifying the order dish or performing a dietary structure judging module or placing an order for the order dish, reminding overdose if the order dish is overdose, modifying the order dish or performing a dietary structure judging module or placing an order for the order dish, and performing a dietary structure judging module or placing an order for the order dish if the conditions are met.
The meal structure judging module is used for calculating the types and the weights of various foods in the order dishes according to the order dishes of the consumers and judging the types and the weights of various foods in the order dishes to be compared with the types and the weights of various foods required by the current meal according to the resident meal standard information.
The meal structure reminding module is used for comparing the types and the weights of various foods in the order dishes with the types and the weights of various foods needed when the meal is short, if the types and the weights of various foods are not enough, the lack reminding is carried out, at the moment, the order dishes can be modified or the order dishes can be placed, if the order dishes are excessive, the order dishes can be modified or the order dishes can be placed, the excessive reminding is carried out, and if the conditions are met, the order dishes can be placed.
The nutrient recommendation module is used for recommending dishes of the three meals and the dishes of the current meal for the consumer according to the energy reference value and the nutrient reference value of the current meal and the types and the weights of various foods required by the three meals in the current day in the nutrient calculation module.
Compared with the prior art, the invention has the following beneficial effects:
the invention has reasonable design, can obtain the reference value of the required nutrient and the reference value of the required energy and the types and the weights of various required foods according to the actual physical conditions of the individual consumers, thereby reminding the deficiency and the excess of the reference value of the nutrient and the reference value of the required energy and the types and the weights of various required foods in the order dishes, being beneficial to the individual to know the nutrient intake, leading the ordered dishes to better meet the requirements of the body on the nutrition, being more beneficial to the healthy diet of the consumers and improving the physical health of the individual.
The three-meal-in-one dish ordering machine is reasonable in design, can obtain the reference value of nutrients and energy required by three meals in the day and the types and weights of various required foods according to the actual physical conditions of consumers, and finally pre-prepares the three-meal-in-one dishes in the day, so that the three-meal-in-one dish ordering machine is more beneficial to the use of the consumers.
The invention can obtain the reference value of the required nutrient and the reference value of the required energy and the types and the weights of various required foods according to the personal actual physical condition of the consumer, thereby comparing the reference value of the required nutrient and the reference value of the required energy in the dish and the types and the weights of various foods preset by the consumer, and carrying out corresponding reminding if the reference value of the required nutrient and the energy in the dish and the types and the weights of various foods do not meet the conditions, so that the consumer can adjust the dish ordered, the dish ordered is beneficial to the diet of the consumer, and the food waste is more favorably reduced.
According to the invention, the energy value A of the order dish is compared and judged with the energy reference value X required by the body of the consumer when the meal is carried out, if the energy value A is insufficient and excessive, the insufficiency reminding and the excessive reminding are respectively carried out, the order dish can be adjusted, the order can be directly placed, the choice of the consumer is large, if the energy value A is appropriate, the nutrient value B of the order dish is compared and judged with the nutrient value Y required by the body of the consumer when the meal is insufficient and excessive, if the energy value A is insufficient and excessive, the insufficiency reminding and the excessive reminding are respectively carried out, the order dish can be adjusted, the order dish can be directly placed, the choice of the consumer is large, if the energy value A is appropriate, the next step is carried out, the order dish can be adjusted, the order dish can be directly placed, and the choice of the consumer is large.
The types and the weights of various foods in the order dishes are compared and judged with the types and the weights of various foods required by the current three meals of the consumer in the same day, if the types and the weights are insufficient and excessive, the shortage reminding and the excessive reminding are respectively carried out, the order dishes can be adjusted, the order can be directly placed, the choice of the consumer is large, if the types and the weights are proper, the order dishes can be adjusted, the order dishes can be directly placed, and the choice of the consumer is large.
Drawings
FIG. 1 is a schematic flow chart of a meal ordering method for individual required nutrient reminding according to the present invention.
Fig. 2 is a flow chart of establishment of a dish library.
Fig. 3 is a flow chart of food material library establishment.
FIG. 4 is a schematic diagram of a meal ordering system for an individual's required nutrient reminders in accordance with the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to the accompanying drawings and examples. It should be understood, however, that the description herein of specific embodiments is only intended to illustrate the invention and not to limit the scope of the invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
Referring to fig. 1, a meal ordering method for a nutrient reminder needed by an individual includes the following steps:
s1, establishing restaurant data files and consumer data files, wherein the restaurant data files comprise a dish library, a food material database and a resident meal standard database. Wherein: the consumer data profile includes a consumer information profile database.
Wherein the step S1 dish database comprises the ingredients of the dishes and the weight of the ingredients; the food material database comprises energy values and values of various nutrients; the resident dietary standard database comprises relevant standards of the reference intake of dietary nutrients of Chinese residents, Chinese resident dietary pagodas and Chinese resident dietary guidelines; the consumer information archive database comprises consumer basic condition information, body health information and physical activity information, the consumer basic condition information comprises gender, height, weight and age, the body health information comprises general population, disease population, pregnancy population and puerperium population, the physical activity information comprises current motion information and motion information of a period of time, the current motion information and the motion information of the period of time comprise motion items and motion amounts, the motion items are walking, and the motion amounts are walking steps. The exercise information in the recent period is distinguished by PAL values (physical activity coefficients) according to different physical activity levels, and is divided into an extremely light activity level, a medium activity level and a heavy activity level, as shown in the following table:
Figure DEST_PATH_IMAGE001
the motion information of the last period of time is the motion information of the last week (seven days). The physical activity information is exercise amount information acquired through intelligent equipment, specifically exercise step number information acquired through the intelligent equipment (intelligent mobile phone) by the physical activity information, the exercise step number information comprises current exercise information and exercise information of a period of time, for example, when the exercise information exists in the morning, energy consumption is calculated, a total value of energy recommendation of meals (energy recommendation of meals can be performed in real time) can be calculated, and when the exercise information does not exist in the morning, the energy recommendation of three meals in the day can be planned by combining the exercise information of a period of time (seven days), and the total value of energy recommendation planned in one day can also be calculated. The types are various, and the choice for people is large.
And S2, acquiring the dish, food material and resident meal standard data information of the restaurant and uploading the data information to the corresponding dish library, food material database and resident meal standard database.
Food material database acquisition:
step 1, inputting the name of food materials, the food therapy effect of the food materials and the pictures of the food materials;
step 2, classifying the input food materials (grade classification of primary classification and secondary classification);
step 3, inputting the energy and nutrient data of the food materials according to the Chinese food ingredient list;
and 4, acquiring the energy value of the food material and the values of various nutrients.
The method comprises the following steps of obtaining information from a dish library:
step 1, inputting the name of a dish, the brief introduction of the dish, the preparation process (steaming, frying, stewing, baking and the like) of the dish, the time suitable for eating (breakfast, Chinese meal, dinner and dinner), and uploading the picture of the dish;
step 2, adding ingredients and dosage of dishes;
step 3, a preparation method of the added dishes;
and step 4, obtaining the ingredients of the dish and the weight of the ingredients.
S3, acquiring basic condition information of the consumer (the basic condition information of the consumer comprises sex, height, weight, age and the like), physical health information (the physical health information is divided into healthy, sick and pregnant women and the like), and physical activity information of the day (the physical activity information of the day is divided into an ultra-light level, a medium level and a heavy level) and uploading the information to a consumer information archive database.
S4, calculating the energy reference value and the nutrient reference value of the current day according to the obtained basic condition information, the body health information and the physical activity information of the consumer, determining the energy demand distribution proportion of three meals of the current day of the consumer according to the body health information, for example, the energy distribution proportion of common office workers (belonging to general population) is 25-30% of breakfast, 30-40% of lunch and 25-30% of supper, if the supper needs to be added, 10-15% of supper is added, determining the energy demand reference value of the three meals of the current day according to the energy demand distribution proportion of the three meals of the current day, calculating the nutrient reference value required by the three meals of the current day according to the body health information of the consumer and the information in the resident meal standard database, calculating the type and the weight of various foods required by the three meals of the current day of the consumer according to the Chinese resident meal standard database, as the chinese resident diet pagoda is a range of recommended amounts for food type and weight. Examples are: average adult, recommended daily grain intake: 250-400 g of vegetables and 300-500 g of vegetables.
The energy values of the three meals on the day are distributed in different proportions according to the physical health information of the consumers in the consumer information archive database, and the energy reference values of the three meals on the day are obtained. And calculating the types and weights of various foods required by the three meals of the day and the reference value of nutrients required by the bodies of the three meals of the day by the consumer according to the Chinese resident diet pagoda in the resident diet standard database.
Wherein, the energy reference value and the nutrient reference value of the current day are calculated according to the basic condition information, the body health information and the physical activity information of the consumer, thereby being capable of processing a recommendation menu and an actual menu and meeting the requirements of the consumer, concretely, the energy reference value and the nutrient reference value of the current day are calculated according to the basic condition information, the body health information and the physical activity information of the consumer, the distribution proportion of the energy demand of the three meals of the current day is determined according to the body health information, for example, the energy distribution proportion of a common office worker (belonging to a common population) is 25-30% of breakfast proportion, 30-40% of lunch proportion and 25-30% of dinner proportion, if the meals are needed, the proportion of the meals is 10-15%, the energy demand reference value of the current day is determined according to the distribution proportion of the energy demand of the three meals of the current day, the body health information of the consumer and the information in the resident meal standard database are determined, the nutrient reference values required by the bodies of three meals on the day are calculated, the types and the weights of various foods required by the three meals on the day of the consumer are calculated according to Chinese resident diet pagodas in a resident diet standard database, specifically, firstly, the crowd is judged according to the body health information, and the corresponding PAL values are determined according to the physical activity levels (the PAL values are used for distinguishing and are divided into an extremely light activity level, a middle activity level and a heavy activity level). The energy reference value required for breakfast is divided into an exercise item and an exercise amount in the morning and a non-exercise item and an exercise amount in the morning, wherein the specific exercise item is walking, and the exercise amount is the walking step number. When it is a general office worker (belonging to the general population), the day of work is from Monday to Friday, and the days of Saturday and Sunday are two-holidays.
Firstly, if a family in double holidays is at home, energy demand = BEE ideal weight PAL on one day is obtained according to people, so that energy reference value and nutrient reference value on the same day can be obtained, and finally, energy demand distribution proportion of three meals of consumers on the same day is determined according to body health information, for example, energy distribution proportion of common office workers (belonging to general people) is 25-30% for breakfast, 30-40% for lunch and 25-30% for dinner, if the meals are required to be added, the meals are added by 10-15%, when no exercise is required (namely, no exercise is required among the meals), types and weights of various foods required by three meals of individuals on one day can be obtained according to Chinese resident meal pagoda, and the energy reference value and nutrient reference value on the same day and the types and weights of the various foods are recommended before the start of one day when no exercise is available among the three meals or no exercise is available, therefore, the recommended menus of three meals on the same day, such as a breakfast menu, a lunch menu and a dinner menu, are provided, wherein the breakfast menu is a real-time menu which can be referenced by people, and is more beneficial to providing diet which is more in line with the body of the individual according to the actual situation, and the recommended lunch menu and dinner menu are convenient for people to plan in advance.
When the number of steps of walking and walking is over in the morning, calculating the energy demand value of the current meal (for example, the number of steps of walking is displayed through the WeChat motion amount on a mobile phone and the motion amount on a payment device) = BEE ideal weight PAL current meal energy proportion + real-time motion energy consumption, thereby giving a breakfast menu on the same day, wherein the breakfast menu is a real-time menu, and is more favorable for providing diet more conforming to the body of an individual according to the actual situation; when the motion amount exists again in the morning and the number of steps increases, subtracting the motion amount (the number of steps in the morning) from the motion amount (the number of walking steps) in the morning, and finally obtaining the motion amount (the number of steps in the morning) needed by the actual Chinese food; when the exercise amount exists in the afternoon and the number of steps increases, the exercise amount (the number of running walking steps) in the morning is subtracted from the exercise amount (the number of steps in the morning) in the morning and the exercise amount (the number of steps in the morning) in the morning, the exercise amount (the number of steps in the afternoon) needed by the actual dinner is finally obtained, the energy reference value and the nutrient reference value of the dinner in real time and the types and the weights of various foods needed by the dinner in real time are obtained through calculation by the energy demand value of the dinner in real time = BEE in ideal weight PAL in energy ratio of the dinner and real-time exercise energy consumption, and therefore the actual dinner menu is recommended, the exercise amount in the afternoon is not changed, and the actual dinner menu is consistent with the dinner menu given in the morning. For the above, the meal ordering history data of the consumer can be combined with all the meal data of the individual user counted in each time period to calculate, so as to obtain a breakfast menu, a lunch menu and a dinner menu in three meals of the day and actual breakfast menu, lunch menu and dinner menu, wherein for the extra amount of motion (extra motion items and extra motion numbers) existing in the course of the time of day, the extra amount of motion needs to be added to obtain the actual amount of motion. The description is as follows:
such as Wangzhi, male, 30 years old, 170cm, 70 kg; the health of the body; moderate physical activity; WeChat at 7 am showed that the number of steps was 2000 steps, and WeChat at 12 am showed that the number of steps was 6000 steps. Extra amount of exercise: swimming for half an hour at 10 am. Meals were ordered 12 pm ago.
Firstly, judging the crowd, determining an energy calculation formula of ' daily energy demand = BEE ideal weight PAL ' by combining with Physical Activity Level (PAL =1.75, PAL refers to a Physical Activity Level coefficient, namely Physical Activity Level, PAL ', calculating the daily energy demand of 2537kcal according to the energy calculation formula, obtaining the daily energy demand reference value and the daily three-meal energy demand distribution example according to the daily energy demand of 2537kcal, determining the daily three-meal energy demand reference value according to the daily three-meal energy demand distribution example, calculating the daily three-meal body required nutrient reference value according to the body health information of the consumer and the information in the resident meal standard database, calculating the category and the weight of various foods required by the three meals of the day of the consumer according to the Chinese resident meal pagoda in the resident meal standard database, and giving the daily three-meal recommendation menu, the breakfast menu is a real-time menu which can be referred by people, so that the recommended lunch menu and dinner menu can be provided according to actual conditions, and people can plan in advance;
secondly, when there is exercise amount in the morning and there is increase of the number of steps, calculating the energy consumption corresponding to the number of steps as
1. Calculating the difference of the step numbers: the step number is calculated to be 6000 steps to 2000 steps =4000 steps at 12 points;
2. the steps are converted into meters: about 1000 meters at 1600 steps to about 2500 meters at 4000 steps;
3. converting the number of meters into movement time: calculated according to the walking speed (5 km/h), about 12 minutes;
4. calculating energy consumption: MET value of 3.5 kcal/kg/h in medium-speed walking, energy consumption of 4000 steps of 70kg body weight is 3.5 × 70 × 12/60=49 kcal;
thirdly, when extra sports items and extra sports numbers exist in the morning, calculating the energy consumption of the extra sports, if swimming, the MET is 4.0 kcal/kg/h, and the energy consumption of 70kg body weight swimming for half an hour is 4.0 x 70 x 30/60=140 kcal;
fourthly, finally calculating the energy recommended amount of the lunch (the recommended percentage of the lunch is 30% -40%), namely the lunch energy recommendation = the original recommended amount + the energy consumption of the steps + the energy consumption of the extra exercise =2357 × 35% +49+140=1014kcal, which is beneficial to calculating and obtaining the real-time energy reference value and nutrient reference value of the lunch and the types and weights of various foods required by the lunch in real time, thereby recommending the actual lunch menu;
and fifthly, when the dinner moves in the afternoon, the steps are consistent with the steps from the second step to the fourth step, so that the energy of the dinner can be obtained, and the actual dinner menu can be recommended.
During working days, the energy demand = BEE ideal weight PAL for one day is obtained according to the crowd, so that the energy reference value and the nutrient reference value of the same day can be obtained, finally, the energy demand distribution proportion of three meals of the same day of the consumer is determined according to the body health information, for example, the energy distribution proportion of common office workers (belonging to general crowds) is 25-30 percent of breakfast proportion, 30-40 percent of lunch proportion and 25-30 percent of supper proportion, if the meals are required to be added, the meal addition proportion is 10-15 percent, and if the meals are not required to be added, the types and the weights of various foods required by three meals of one day of the individual can be obtained according to Chinese resident meal towers, so that recommended menus of three meals of the same day, such as a breakfast menu, a lunch menu and a dinner menu, are given, when the number of steps of walking and walking in the morning, the energy demand value of the meal is calculated (for example, the amount of exercise and the amount of exercise on the mobile phone are paid, the step number of walking) = BEE ideal weight PAL when the meal energy is in proportion and the real-time movement energy is consumed, so as to give breakfast menu on the same day, when the walking and the step number of walking are not passed in the morning, the breakfast menu is a real-time menu, which is more beneficial to providing diet more conforming to the individual body according to the actual situation; when the motion amount exists in the morning and the number of steps is increased, calculating the meal energy demand value = BEE ideal weight PAL when the meal energy ratio + real-time motion energy consumption according to the number of steps of walking and walking, thereby giving a recommended menu of lunch in the same day, and if the motion amount in the morning is not changed, the actual lunch menu is consistent with the lunch menu given in the morning; when the exercise amount exists in the afternoon and the step number increases, the average exercise amount (step number) and the motion amount in the morning (step number in the morning) are subtracted from the running exercise amount (running walking step number) to finally obtain the exercise amount (step number in the afternoon) required by the actual dinner, and according to the walking and walking step numbers, the energy demand value of the dinner is calculated to be = BEE ideal weight PAL energy duty ratio + real-time exercise energy consumption, so that the actual dinner menu is recommended, and if the exercise amount in the afternoon does not change, the actual dinner menu is consistent with the dinner menu given in the morning. The above-mentioned data can also be calculated by combining the historical meal ordering data of the consumer including all the meal data of the individual user counted in each time period, so as to obtain the breakfast menu, the lunch menu and the dinner menu in the three meals of the day and the actual breakfast menu, the lunch menu and the dinner menu.
In summary, the energy demand = BEE ideal weight PAL on one day is obtained according to the crowd, so that the energy reference value and the nutrient reference value on the same day can be obtained, and finally the energy demand distribution proportion of three meals of the same day of the consumer is determined according to the body health information, for example, the energy distribution proportion of a common office worker (belonging to a common crowd) is 25-30% for breakfast, 30-40% for lunch and 25-30% for dinner, if the meals are required to be added, the meal addition proportion is 10-15%, when the meals are not in motion (namely, the meals are not in motion), the types and the weights of various foods required by the meals on three days of the individual can be obtained according to a Chinese resident meal pagoda, wherein the energy reference value and the nutrient reference value on the same day and the types and the weights of various foods required are recommended before the start of one day when no motion exists among the meals or before the start of one day, thereby giving a recommended menu of three meals on the day, such as a breakfast menu, a lunch menu, and a dinner menu. Due to the universality, a breakfast menu, a lunch menu and a dinner menu of three ordinary meals can be obtained, and the health of people is facilitated.
Secondly, due to the fact that time of the office workers has certain planning, three meals in a working day can well obtain actual exercise amount, so that an actual breakfast menu, a lunch menu and a dinner menu can be obtained, a rest day is also an average amount of the exercise amount in a near period (seven days) when the exercise amount is not available (such as the exercise amount is not available in the morning), so that the actual exercise amount which is relatively consistent with consumers can be obtained, and finally the actual breakfast menu, the lunch menu and the dinner menu can be obtained, and the average amount of the information of the number of exercise steps collected by the intelligent equipment is obtained when the exercise information in the near period (seven days) is in a near week (seven days). And the consumption can be obtained according to the real-time motion amount, and finally the actual breakfast menu, lunch menu and dinner menu are obtained. The method is more favorable for meeting the requirement of consumers to obtain breakfast menus, lunch menus and dinner menus which accord with the reality, and is favorable for the physical health of the consumers.
And S5, calculating the energy value A of the order dish, the nutrient value B of the order dish and the types and the weights of various foods in the order dish according to the dish ordered by the consumer.
The method for acquiring the energy value A of the order dish and the nutrient value B of the order dish in the step S5 comprises the following steps:
step 1, acquiring ingredients and ingredient consumption used by the ingredients in the order for the ingredients in the order according to an ingredient database;
and 2, obtaining an energy value A of the ordered dish and a nutrient value B of the ordered dish according to the ingredients used by the dish and the weight of the ingredients.
S6, comparing and judging the energy value A of the order dish with the energy reference value X required by the body of the consumer when the meal is insufficient and excessive, respectively carrying out insufficiency reminding and excessive reminding, neglecting at the moment, directly placing the order for the order dish, or adjusting the order dish, recalculating and comparing and judging, if the order is proper, comparing and judging the nutrient value B of the order dish with the nutrient value Y required by the body of the meal, if the order is insufficient and excessive, respectively carrying out insufficiency reminding and excessive reminding, neglecting at the moment, directly placing the order for the order dish, or adjusting the order dish, recalculating and comparing and judging, or carrying out the next step if the order is proper.
In step S6, comparing and judging the energy value a of the order dish with the reference value X of energy required by the body of the consumer when eating, when the reference value X of energy required by the body of the consumer when eating floats up and down by 5%, is X1 and X2, and when the energy value a of the order dish is smaller than the lower floating value X2 of the reference value X of energy required by the body of the consumer when eating, an insufficiency prompt is performed, at this time, the energy value a of the dish in the order of the consumer can be modified to be suitable with the reference value X of energy required by the body of the consumer when eating, and the next step can be performed directly or the modification is skipped, and the order dish can be directly placed for purchase; when the energy value A of the ordered dish is between the upper and lower floating values X1 and X2 of the energy reference value X required by the body of the consumer when eating, the next step is directly carried out or the ordered dish is directly placed for purchase; and when the energy value A of the order dish is larger than the upper floating value X1 of the reference value X of the energy required by the body of the consumer when the meal is, carrying out excessive reminding, wherein the dish in the order of the consumer can be modified to reach the energy value A of the order dish which is suitable for the reference value X of the energy required by the body of the consumer when the meal is, or directly carrying out the next step by skipping modification, or directly placing the order dish for purchase by skipping modification. Comparing and judging the nutrient value B of the order dish with the nutrient value Y required by the body of the meal, wherein the reference values of Y1 and Y2 which float up and down by 5% of the nutrient value Y required by the body of the meal are the nutrient value B of the order dish, and when the nutrient value B of the order dish is smaller than the lower floating value Y2 of the nutrient value Y required by the body of the meal, performing deficiency reminding, directly performing the next step, or directly placing the order dish for purchase; and when the nutrient value B of the order dish is between the upper and lower floating values Y1 and Y2 of the nutrient value Y required by the body of the meal, the next step is carried out appropriately, or the order dish is directly placed for purchase, and when the nutrient value B of the order dish is greater than the upper floating value Y1 of the nutrient value Y required by the body of the meal, the excess reminding is carried out, and the next step can be directly carried out, or the order dish is directly placed for purchase.
And S7, comparing and judging the types and the weights of various foods in the order dishes with the types and the weights of various foods needed by the current three meals of the consumer in the current three meals, if the types and the weights are insufficient and excessive, respectively carrying out insufficient reminding and excessive reminding, neglecting at the moment, directly placing orders for the order dishes, adjusting the order dishes, and carrying out calculation and comparison judgment again, if the types and the weights are proper, directly placing orders for the order dishes.
In step S7, the types and weights of the various foods in the order dish are compared with the types and weights of the various foods needed by the current three meals of the consumer on the same day, if the types and weights of the various foods in the order dish are lower than the types and weights of the various foods needed by the current three meals of the consumer on the same day, an insufficiency prompt is performed, and at this time, the types and weights of the various foods in the order dish of the consumer can be modified to be suitable for the types and weights of the various foods needed by the current three meals of the consumer on the same day, and the next step is performed simultaneously or directly, or the order dish can be directly placed; if the types and the weights of various foods in the order dishes are matched with the types and the weights of various foods required by the three meals of the day by the consumer, the order dishes are suitable, and the next step is directly carried out, or the order dishes can be directly placed; and if the types and the weights of various foods in the order dishes exceed the types and the weights of various foods required by the current three-meal of the consumer on the same day, carrying out excessive reminding, modifying the dishes in the order dishes of the consumer to be suitable for the types and the weights of various foods in the order dishes and the types and the weights of various foods required by the current three-meal of the consumer on the same day, and entering the next step simultaneously or directly or placing the order dishes directly.
As shown in fig. 2, the establishment process of the dish library in the present invention comprises the following steps: firstly, establishing a new dish, then adding basic information, ingredients, dosage, method and information of suitable diseases and contraindications of the dish, and then confirming the state (perfection) of the dish, if so, establishing a database of the dish, otherwise, establishing the new dish again until establishing the database of the dish.
As shown in FIG. 3, the food material library of the present invention is constructed based on the Chinese food ingredient list.
As shown in fig. 4, a meal ordering system for an individual's required nutrient reminder includes:
the system comprises a collecting module, a data processing module and a data processing module, wherein the collecting module is used for obtaining dish data of a restaurant, the dish data comprises ingredients of the dish and the weight of the ingredients, the food material data is obtained according to a Chinese food composition table and comprises an energy value and values of various nutrients, the data processing module is also used for obtaining basic condition information, body health information and physical activity information of consumers and obtaining resident dietary standard information, and the resident dietary standard information comprises relevant standards of Chinese resident dietary nutrient reference intake, Chinese resident dietary pagoda and Chinese resident dietary guidelines.
Wherein, the collection module is a smart machine, and its smart machine is smart mobile phone, panel computer, desktop computer or notebook computer, especially includes wearable equipment, if: intelligent bracelet, intelligent wrist-watch. The system is more convenient for restaurants and consumers to use, more convenient for consumers to order and convenient for large-scale popularization and use.
The database establishment module comprises: a restaurant dish database, a food material database, a consumer information file database and a resident meal standard database. Wherein: the restaurant dish database is used for storing the acquired dish data of the restaurant, the food material database is used for storing the food material data acquired according to the Chinese food composition table, the consumer information archive database is used for storing the basic condition information, the body health information and the physical activity information of the consumers on the same day, and the resident meal standard database is used for storing the acquired resident meal standard information.
Wherein, a food material database is established according to the Chinese food ingredient table, and comprises energy values and values of various nutrients. By means of manual addition, a menu of dishes pre-sold in a restaurant is recorded into the system, and a dish library is formed by ingredients of the dishes, the using amount of the ingredients and other related information. The following examples are given.
Step one, food material database acquisition: inputting the nutrition data of mung beans
Step 1, inputting the name of food materials (mung bean), the food therapy effect of the food materials and the pictures of the food materials.
Step 2, classifying the entered food materials (grade classification of first-grade classification and second-grade classification), wherein the first-grade classification comprises the following steps: grain and potato, secondary classification: and (3) hybrid beans.
Step 3, inputting the energy and nutrient data of the food material mung bean according to a Chinese food ingredient table;
an edible part: 100%, moisture: 12.3, energy: 329kcal, protein: 21.6, fat: 0.8g, carbohydrate: 62.0g, insoluble dietary fiber: 6.4g, vitamin A: 22ug, carotene 130ug, vitamin B1: 0.25mg, vitamin B2:0.11mg, niacin: 2mg, folic acid 0ug, vitamin B6: 0mg, vitamin C: 0mg, vitamin E: 10.95mg, cholesterol: 0mg, calcium: 81mg, phosphorus: 337mg, potassium: 787mg, sodium: 3.2mg, magnesium: 125mg, iron: 6.5mg, zinc: 2.18mg, selenium: 4.28ug, copper: 1.08mg, manganese: 1.11 mg.
And 4, acquiring the energy value of the food material mung bean and the values of various nutrients.
(II) acquiring information from the dish library: inputting data of' brown sugar oat steamed buns
Step 1, inputting the name of a dish (brown sugar and oat steamed bread), brief introduction of the dish, a preparation process (steaming) of the dish, applicable meal times (breakfast, Chinese meal, dinner and snack), and uploading pictures of the dish.
Step 2, adding the ingredients and the dosage of the dishes: 50g of brown sugar, 5g of yeast (dried), 300g of cow milk, 500g of flour and 100g of oat.
And step 3, a preparation method of the added dishes.
The nutrition calculation module is used for calculating the energy reference value and the nutrient reference value of the current day according to the basic condition information, the body health information and the physical activity information in the consumer information archive database based on the relevant standards of the reference intake of nutrient of Chinese resident diets in the resident diet standard database, determining the distribution proportion of the energy demand of three meals of the current day of the consumer according to the body health information, determining the reference value of the energy demand of three meals of the current day according to the distribution proportion of the energy demand of three meals of the current day, calculating the reference value of nutrient required by the body of the three meals of the current day according to the body health information of the consumer and the information in the resident diet standard database, and calculating the types and the weights of various foods required by the three meals of the current day of the consumer according to the Chinese resident diet pagoda in the resident diet standard database.
The basic condition information (such as sex, height, weight, age and the like), physical activity information (the physical activity information is divided into extremely light, medium and heavy levels according to the level) and physical health information (the physical health information is divided into healthy, sick and pregnant women and the like) of the consumers in the consumer information archive database can be modified at any time, any one information is changed, and the corresponding energy and nutrient requirements are changed at the same time. Thereby being capable of following up the physical condition in real time for adjustment. The following are exemplified:
step 1: fill out consumer (personal) basic information and physical health information: name: zhangqi, height: 170cm, body weight: 80kg, age: age 32, sex: male, physical activity level: light (PAL = 1.5); obesity. (if the physical activity level in step 1 is changed to "very light/medium/heavy", the PAL value becomes "1.2/1.75/2", the daily energy value becomes "1739/2537/2899". if the physical health information is changed to "hyperthyroidism", the energy calculation formula becomes "daily energy requirement = BEE ideal weight PAL (1 + 60%)", the result is 3479 kcal. corresponding daily nutrient reference value, and similarly, any change in the basic information and physical health information causes a change in the corresponding energy value and nutrient information.)
Step 2: calculating the required energy reference value of three meals on the day (one-day energy reference value):
(ii) energy requirement per day = BEE and ideal body weight PAL
② ideal weight (kg) = height (cm) -105=65kg
③ 18-49 years old male, BEE =22.3kcal/kg
(iv) energy requirement per day =22.3 × 65 × 1.5=2174kcal
And step 3: preparing reference values of required nutrients of three meals on the day (reference value of nutrients in one day):
the nutrient reference values are related to the diseases, 6 are listed as follows:
carbohydrate: 217-326 g/d; protein: 109-163 g/d; fat: 60-72 g/d; dietary fiber: 25-30 g/d; vitamin C: 100-500 mg/d; vitamin B6: 1.4-7 mg/d.
Note: the following examples are all based on this example information.
And step 3: based on the energy demand in one day, the energy demand in three meals in one day is distributed in different proportions according to personal health information, and an energy reference value of breakfast, an energy reference value of Chinese meal and an energy reference value of dinner are obtained. The following are exemplified:
s1, determining the personal daily energy reference value of 2174kcal
S2, determining the energy supply proportion of the three meals: 25% of breakfast, 40% of lunch, 25% of dinner and 10% of snack;
s3, calculating energy reference values of three meals a day: breakfast: 544kcal, lunch: 870kcal dinner: 544kcal, snack: 217 kcal. The food ordering platform only provides three meals in the morning, the noon and the evening, and the system can remind the user of adding food by oneself so as to complement energy required by one day.
And 4, step 4: based on the daily energy demand, the types and the weights of various foods needed by three meals a day of an individual are obtained according to the diet pagoda of Chinese residents, and an individual specific daily diet pagoda is formed. The following are exemplified:
s1, determining a daily energy reference value of the individual: 2174 kcal.
S2, determining the food categories according to the diseases: cereals, whole grains, beans, potatoes, vegetables, fruits, livestock and poultry meat, aquatic products, eggs, soybeans, milk, cooking oil, and salts.
And 5: the method is characterized in that the energy supply ratios of three nutrient substances are determined according to the diseases, and the distribution of the large food portions is carried out according to the energy supply ratios and a daily energy reference value. The fat of the obese patients is recommended to be supplied with the energy ratio of 25 to 30 percent, the protein of 20 to 30 percent, the carbohydrate of 40 to 60 percent and the daily energy reference value of 2173kcal, and the distribution results are shown in the following table:
Figure 176556DEST_PATH_IMAGE002
step 6: the corresponding energy value can be calculated according to the large parts of the food, and if lunch cereals are taken as an example, and one part is 90kcal, the recommended amount of the lunch cereals is as follows: 2.5 × 90=225 kcal. The energy intake reference values for the other food categories are calculated in the same way.
And the nutrition judging module is used for calculating an energy value A of the order dish and a nutrient value B of the order dish from the order dish of the consumer, respectively and correspondingly comparing the energy value A of the order dish and the nutrient value B of the order dish with the required energy reference value and the nutrient reference value of the current meal, and judging whether the energy value A of the order dish of the consumer and the nutrient value B of the order dish meet the conditions.
The nutrition reminding module is used for reminding insufficiency if the energy value A of the order dish of the consumer and the nutrient value B of the order dish are insufficient, modifying the order dish or performing a dietary structure judging module or placing an order for the order dish, reminding overdose if the order dish is overdose, modifying the order dish or performing a dietary structure judging module or placing an order for the order dish, and performing a dietary structure judging module or placing an order for the order dish if the conditions are met.
Comparing and judging the energy value A of the order dish with a reference value X of energy required by the body of the consumer when the meal is taken, wherein when the reference value X of the energy required by the body of the consumer when the meal is taken is up and down 5 percent of the reference values X1 and X2, and when the energy value A of the order dish is smaller than a lower floating value X2 of the reference value X of the energy required by the body of the consumer when the meal is taken, an insufficiency prompt is carried out, so that the energy value A of the order dish in the order of the consumer can be modified to be suitable with the reference value X of the energy required by the body of the consumer when the meal, and the next step can be directly carried out by either skipping modification or directly carrying out the next step for purchasing by skipping modification of the order dish; when the energy value A of the ordered dish is between the upper and lower floating values X1 and X2 of the energy reference value X required by the body of the consumer when eating, the next step is directly carried out or the ordered dish is directly placed for purchase; and when the energy value A of the order dish is larger than the upper floating value X1 of the reference value X of the energy required by the body of the consumer when the meal is, carrying out excessive reminding, wherein the dish in the order of the consumer can be modified to reach the energy value A of the order dish which is suitable for the reference value X of the energy required by the body of the consumer when the meal is, or directly carrying out the next step by skipping modification, or directly placing the order dish for purchase by skipping modification. Comparing and judging the nutrient value B of the order dish with the nutrient value Y required by the body of the meal, wherein the reference values of Y1 and Y2 which float up and down by 5% of the nutrient value Y required by the body of the meal are the nutrient value B of the order dish, and when the nutrient value B of the order dish is smaller than the lower floating value Y2 of the nutrient value Y required by the body of the meal, performing deficiency reminding, directly performing the next step, or directly placing the order dish for purchase; and when the nutrient value B of the order dish is between the upper and lower floating values Y1 and Y2 of the nutrient value Y required by the body of the meal, the next step is carried out appropriately, or the order dish is directly placed for purchase, and when the nutrient value B of the order dish is greater than the upper floating value Y1 of the nutrient value Y required by the body of the meal, the excess reminding is carried out, and the next step can be directly carried out, or the order dish is directly placed for purchase.
The meal structure judging module is used for calculating the types and the weights of various foods in the order dishes according to the order dishes of the consumers and judging the types and the weights of various foods in the order dishes to be compared with the types and the weights of various foods required by the current meal according to the resident meal standard information.
The meal structure reminding module is used for comparing the types and the weights of various foods in the order dishes with the types and the weights of various foods needed when the meal is short, if the types and the weights of various foods are not enough, the lack reminding is carried out, at the moment, the order dishes can be modified or the order dishes can be placed, if the order dishes are excessive, the order dishes can be modified or the order dishes can be placed, the excessive reminding is carried out, and if the conditions are met, the order dishes can be placed.
The types and the weights of various foods in the order dish are compared with the types and the weights of various foods required by the current three meals of the consumer on the same day, if the types and the weights of various foods in the order dish are not enough to be lower than 5% of the types and the weights of various foods required by the current three meals of the consumer on the same day, the deficiency reminding is carried out, the types and the weights of various foods in the order dish of the consumer can be modified to be suitable with the types and the weights of various foods required by the current three meals of the consumer on the same day, and the next step can be carried out simultaneously or directly, or the order dish can be directly placed; if the types and the weights of various foods in the order dishes in the established three meals of the consumer on the day fluctuate by 5 percent, the order dishes are suitable, and the next step is directly carried out, and simultaneously or directly placed; and if the types and the weights of various foods in the order dishes exceed the set types and the weights of various foods needed by the current three meals of the consumer on the same day by 5%, performing excessive reminding, modifying the dishes in the order dishes of the consumer to enable the types and the weights of various foods in the order dishes to be appropriate to the types and the weights of various foods needed by the current three meals of the consumer on the same day, and entering the next step simultaneously or directly or placing the order dishes.
The nutrient recommendation module is used for recommending dishes of the three meals and the dishes of the current meal for the consumer according to the energy reference value and the nutrient reference value of the current meal and the types and the weights of various foods required by the three meals in the current day in the nutrient calculation module.
The nutrition judgment module calculates the nutrient value and the energy value of the order from the order dishes of the consumer, and the dietary structure reminding module is used for reminding the type and the weight of food according to the order dishes of the consumer. So as to obtain the energy value and the nutrient value of the dishes in the order. And classifying the food materials of the dishes in the order into different food categories.
Examples are: the following description will be given by taking "zhangan" in the "nutrition determination module and the dietary pattern reminder module" as an example.
Step 1, selecting an order as follows: lunch, 2 parts of brown sugar and oat steamed buns (100 g) and 1 part of kidney bean fried shredded pork (313 g). Obtaining all ingredients and gross weights of the order through a food material library: 5.2g of brown sugar, 10.5g of oat, 0.5g of yeast (dry), 52.4g of flour, 31.4g of cow milk, 10g of peanut oil, 3g of refined salt, 200g of kidney bean and 100g of lean pork.
And 2, finding the data of the food materials through a food material library. The following is illustrated by protein as an example:
recording the edible part of a certain food material (marked as No. 1 food material, and other food materials are marked in sequence) as a; the protein mass corresponding to each 100g of the edible part is b; the using amount of the 1# food material in the order is c; the protein content of the 1# food material in the order is X = a × b × c/100. And calculating the protein content of other food materials in the same way. And adding the protein contents of all food materials to obtain the protein content of the order. And calculating other nutrient contents and energy values of the order in the same way.
Step 3, energy judgment and reminding: and comparing the ordered dish energy value with the individual meal energy reference value for judgment, and if the meal energy reference value is insufficient, the meal energy reference value is excessive, reminding of insufficiency and excess respectively. The following are exemplified: and (4) recording the total energy value of the order as E when the reference value of the meal energy of the user is D, and if: e > D (1 + 5%), indicating excess; if E is less than D (1-5%), indicating that the rate is insufficient; if D (1-5%) is less than or equal to E and less than or equal to D (1 + 5%), it is indicated to be appropriate. If the user has a lunch energy reference value of 870kcal and the total energy value selected by the order is 537.4kcal, then the energy shortage is reminded.
And 4, nutrient judgment and reminding: and displaying the nutrient value of the ordered dish and the personal daily reference value in parallel, and specially marking the nutrient with larger difference to guide the user to go to check. The following are exemplified: recording the recommended range of the protein of the user on the day as D1-D2, and ordering the total protein with the mass of F, if: f is more than or equal to D/3 and less than or equal to D2, the prompt is appropriate; if the F is less than D1/3, reminding nutrient deficiency; if F is larger than D2, a nutrient excess reminding is carried out.
Step 5, dietary structure judgment and reminding:
comparing the food category and weight of the order with the established one-day meal pagoda, marking and reminding the food category with obvious difference, and guiding the user to modify the order in a nutrition rationalization way. The following is illustrated by "cereals" as an example: the user lunch order is: the brown sugar oat steamed bun and the kidney bean fried shredded pork comprise the following ingredients: brown sugar, yeast, flour, milk, oat, kidney bean, lean pork, peanut oil and refined salt. Among them belonging to the "cereals" are: oat and flour.
And 6, calling the large food category number of the lunch of the user, and judging and reminding only the food category appearing in the lunch. That is, only the grains, whole grains, miscellaneous beans, vegetables, livestock and poultry meat, aquatic products, soybeans, cooking oils and salts are judged and reminded. The method comprises the following specific steps:
Figure DEST_PATH_IMAGE003
step 7, taking "cereal" as an example, taking the recommended energy value of the cereal as G (G =2.5 × 90=225kcal in this example), combining the energy values of the food materials (oat and flour in this example) belonging to "cereal" in the order, calculating the sum, and marking as H. If H is less than G (1-5%), performing deficiency reminding, and adjusting dishes of the order by the consumer until the specified types and weights of various foods required by the three meals of the day by the consumer and the nutrient values required by the bodies of the three meals of the day are met; if H is more than G (1 + 5%), performing excessive reminding, and adjusting dishes of the order by the consumer until the dish accords with the types and the weights of various foods required by the three meals of the day of the consumer and the nutrient values required by the body of the three meals of the day; if G (1-5%) is less than or equal to H and less than or equal to G (1 + 5%), it is indicated to be appropriate.

Claims (10)

1. A meal ordering method aiming at reminding nutrients needed by an individual is characterized by comprising the following steps: the method comprises the following steps:
s1, establishing restaurant data files and consumer data files, wherein the restaurant data files comprise a dish library, a food material database and a resident meal standard database,
wherein: the consumer data profile comprises a consumer information profile database;
s2, acquiring dish, food material and resident meal standard data information of the restaurant and uploading the data information to a corresponding dish library, food material database and resident meal standard database;
s3, acquiring the basic condition information, the physical health information and the physical activity information of the consumer and uploading the information to a consumer information archive database;
s4, calculating an energy reference value and a nutrient reference value of the current day according to the obtained basic condition information, the obtained body health information and the obtained physical activity information of the consumer, determining the energy demand distribution proportion of the current three meals of the consumer according to the body health information, determining the energy demand reference value of the current three meals according to the energy demand distribution proportion of the current three meals, calculating the nutrient reference value of the current three meals according to the body health information of the consumer and the information in the resident meal standard database, and calculating the types and the weights of various foods required by the current three meals of the consumer according to the Chinese resident meal pagoda in the resident meal standard database;
s5, calculating an energy value A of the order dish, a nutrient value B of the order dish and the types and weights of various foods in the order dish according to the dish ordered by the consumer;
s6, comparing and judging the energy value A of the order dish with the energy reference value X required by the body of the consumer when the meal is carried out, if the energy value A is insufficient and excessive, respectively carrying out insufficient reminding and excessive reminding, if the energy value A is proper, comparing and judging the nutrient value B of the order dish with the nutrient value Y required by the body of the meal, if the energy value B is insufficient and excessive, respectively carrying out insufficient reminding and excessive reminding, and if the energy value A is proper, carrying out the next step;
and S7, comparing and judging the types and the weights of various foods in the order dishes with the types and the weights of various foods required by the current three meals of the consumer in the current three meals, if the types and the weights are insufficient and excessive, respectively carrying out insufficient reminding and excessive reminding, and if the types and the weights are appropriate, directly placing the order dishes.
2. The method of claim 1, wherein the meal ordering method is based on a nutritional alert required by an individual, and comprises the steps of: the step S1 is that the dish library comprises ingredients of dishes and the weight of the ingredients; the food material database comprises energy values and values of various nutrients; the resident dietary standard database comprises relevant standards of the reference intake of dietary nutrients of Chinese residents, Chinese resident dietary pagodas and Chinese resident dietary guidelines; the consumer information archive database comprises consumer basic condition information, body health information and physical activity information, the consumer basic condition information comprises gender, height, weight and age, the body health information comprises general population, disease population, pregnancy population and puerperium population, the physical activity information comprises current motion information and motion information of a period of time, and the current motion information and the motion information of the period of time comprise motion items and motion amounts.
3. The method of claim 2, wherein the meal ordering method is based on a reminder of a nutrient required by the individual, and comprises the following steps: the exercise information of the recent period is distinguished by PAL values according to different physical activity levels, and is divided into an extremely light activity level, a middle activity level and a heavy activity level.
4. The method of claim 2, wherein the meal ordering method is based on a reminder of a nutrient required by the individual, and comprises the following steps: the physical activity information is exercise amount information acquired through intelligent equipment.
5. The method of claim 1, wherein the meal ordering method is based on a nutritional alert required by an individual, and comprises the steps of: in the step S6, comparing and judging the energy value a of the order dish with the reference value X of the energy required by the body of the consumer when the meal is served, when the reference value X of the energy required by the body of the consumer when the meal is served is X1 and X2, when the energy value a of the order dish is smaller than the lower floating value X2 of the reference value X of the energy required by the body of the consumer when the meal is served, performing shortage reminding, when the energy value a of the order dish is between the upper floating value X1 and X2 of the reference value X of the energy required by the body of the consumer when the meal is served, performing the next step, and when the energy value a of the order dish is larger than the upper floating value X1 of the reference value X of the energy required by the body of the consumer when the meal, performing excess reminding; comparing and judging the nutrient value B of the order dish with the nutrient value Y required by the body of the meal, wherein the reference values of Y1 and Y2 when the nutrient value Y required by the body of the meal floats up and down by 5 percent are used, when the nutrient value B of the order dish is smaller than the lower floating value Y2 of the nutrient value Y required by the body of the meal, an insufficient reminding is carried out, when the nutrient value B of the order dish is between the upper floating value Y1 and Y2 of the nutrient value Y required by the body of the meal, the next step is carried out appropriately, and when the nutrient value B of the order dish is larger than the upper floating value Y1 of the nutrient value Y required by the body of the meal, an excessive reminding is carried out.
6. The method of claim 1, wherein the meal ordering method is based on a nutritional alert required by an individual, and comprises the steps of: in the step S7, the types and weights of various foods in the order dish are compared with the types and weights of various foods needed by the consumer to eat in the three meals of the day, and if the types and weights of various foods in the order dish are lower than the types and weights of various foods needed by the consumer to eat in the three meals of the day, an insufficiency prompt is given; if the types and the weights of various foods in the ordered dishes are matched with the types and the weights of various foods required by the three meals of the day of the consumer, the ordered dishes are suitable; and if the types and the weights of various foods in the ordered dishes exceed the types and the weights of various foods required by the three meals of the day by the consumer, carrying out excessive reminding.
7. The meal ordering system for individual demand nutrients as recited in claim 1, wherein: in step S6, the energy value a of the ordered dish is compared with the reference energy value X required by the body of the consumer when the meal is short and excessive, and if the energy value a is insufficient and excessive, an insufficient reminder and an excessive reminder are respectively performed, so that the energy value a of the ordered dish in the order of the consumer can be modified to be suitable for the reference energy value X required by the body of the consumer when the meal is current, and the next step can be performed directly or simultaneously.
8. The meal ordering system for individual demand nutrients as recited in claim 1, wherein: in step S7, the types and weights of the various foods in the order dish are compared with the types and weights of the various foods needed by the current three meals of the consumer on the same day, if the types and weights are insufficient and excessive, the shortage reminding and the excessive reminding are respectively performed, and at this time, the types and weights of the various foods in the order dish of the consumer can be modified to be suitable with the types and weights of the various foods needed by the current three meals of the consumer on the same day, and the order dish can be placed directly or simultaneously.
9. A meal ordering system for an individual requiring a reminder of nutrients, comprising: the method comprises the following steps:
the system comprises an acquisition module, a storage module, a processing module and a display module, wherein the acquisition module is used for acquiring dish data of a restaurant, the dish data comprises ingredients of the dish, the weight of the ingredients and food material data acquired according to a Chinese food composition table, the food material data comprises energy values and values of various nutrients, and is also used for acquiring basic condition information, body health information and physical activity information of consumers and acquiring resident dietary standard information, and the resident dietary standard information comprises relevant standards of Chinese resident dietary nutrient reference intake, Chinese resident dietary pagoda and Chinese resident dietary guidelines;
the database establishment module comprises: restaurant dish database, food material database, consumer information archive database and resident's meal standard database, wherein: the restaurant dish database is used for storing the acquired dish data of the restaurant, the food material database is used for storing the food material data acquired according to the Chinese food composition table, the consumer information archive database is used for acquiring and storing the basic condition information, the body health information and the physical activity information of consumers, and the resident meal standard database is used for storing the acquired resident meal standard information;
the nutrition calculation module is used for calculating the energy reference value and the nutrient reference value of the current day according to the basic condition information, the body health information and the physical activity information in the consumer information archive database based on the relevant standards of the Chinese resident dietary nutrient reference intake in the resident dietary standard database, determining the energy demand distribution proportion of the three meals of the current day of the consumer according to the body health information, determining the energy demand reference value of the three meals of the current day according to the energy demand distribution proportion of the three meals of the current day, calculating the nutrient reference value required by the body of the three meals of the current day according to the body health information of the consumer and the information in the resident dietary standard database, and calculating the types and the weights of various foods required by the three meals of the current day of the consumer according to the Chinese resident dietary pagoda in the resident dietary standard database;
the nutrition judgment module is used for calculating an energy value A of an order dish and a nutrient value B of the order dish from a customer order dish, respectively and correspondingly comparing the energy value A of the order dish and the nutrient value B of the order dish with the required energy reference value and the nutrient reference value of the current meal, and judging whether the energy value A of the customer order dish and the nutrient value B of the order dish meet the conditions or not;
the nutrition reminding module is used for reminding insufficiency if the energy value A of the order dish of the consumer and the nutrient value B of the order dish are insufficient, modifying the order dish or performing a dietary structure judging module or placing an order for the order dish, reminding overdose if the order dish is overdose, modifying the order dish or performing a dietary structure judging module or placing an order for the order dish, and performing a dietary structure judging module or placing an order for the order dish if the order dish is overdose;
the meal structure judging module is used for calculating the types and the weights of various foods in the order dishes according to the order dishes of the consumers and judging the types and the weights of various foods in the order dishes to be compared with the types and the weights of various foods required by the current meal according to the resident meal standard information;
the meal structure reminding module is used for comparing the types and the weights of various foods in the order dishes with the types and the weights of various foods needed when the meal is short, if the types and the weights of various foods are not enough, the lack reminding is carried out, at the moment, the order dishes can be modified or the order dishes can be placed, if the order dishes are excessive, the order dishes can be modified or the order dishes can be placed, the excessive reminding is carried out, and if the conditions are met, the order dishes can be placed.
10. The meal ordering system for an individual requiring a reminder of a nutrient according to claim 9, wherein: the nutrient recommendation module is used for recommending dishes of the three meals and the dishes of the current meal for the consumer according to the energy reference value and the nutrient reference value of the current meal and the types and the weights of various foods required by the three meals in the current day in the nutrient calculation module.
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