CN113488141A

CN113488141A - Method for automatically catering according to individual condition of diabetic patient

Info

Publication number: CN113488141A
Application number: CN202110817201.0A
Authority: CN
Inventors: 刘国弘; 李勇; 徐鲁斌
Original assignee: Shanghai Zhen Ding Health Technology Co ltd
Current assignee: Shanghai Zhen Ding Health Technology Co ltd
Priority date: 2021-07-20
Filing date: 2021-07-20
Publication date: 2021-10-08

Abstract

The invention relates to a method for automatically preparing meals according to individual conditions of diabetics, which is suitable for the field of foods. In order to scientifically match the daily diet for each diabetic and meet the daily energy supply and various nutrient intake of each diabetic, the invention calculates the total amount of energy required by the whole day by collecting individual data including height, weight and occupation, selects a corresponding three-point scheme of three meals which is designed in advance according to the total amount grade, and selects dishes according to respective logic selection steps to meet the energy and nutrient intake requirements.

Description

Method for automatically catering according to individual condition of diabetic patient

Technical Field

The invention relates to the field of food, in particular to a method for automatically catering according to individual conditions of diabetics.

Background

Recent medical studies have shown that diabetics do not need to be strictly averted, i.e. do not have to deliberately avoid eating foods with high sugar content, but need to avoid excessive eating behaviour, i.e. excessive intake of a specific food and eating foods that are softer and waxy, because diabetics need to maintain relatively stable blood glucose levels, while excessive eating and foods that are too soft and waxy tend to cause blood glucose levels to rise rapidly in a short period of time.

The proportion of the three high-capacity substances of fat, protein and carbohydrate required by the diabetics is slightly different from that of healthy people, and the intake part ratios of grain and potato, meat, egg and bean, milk, vegetables, fruits and grease need to be designed correspondingly.

The Chinese society for nutrition:

。

the standard for the exchange of portions is the quality of food that can provide 90Kcal of energy.

Calculating a body build index (BMI); BMI = body weight (kg) divided by height (m) squared

。

Calculating the ideal body weight; ideal body weight (kg): height (cm) -105.

Disclosure of Invention

The invention aims to automatically generate a catering scheme adaptive to the physique and labor intensity of each diabetic individual.

The specific technical scheme of the invention is as follows:

a method for automatically catering to an individual condition of a diabetic patient, comprising the steps of:

the first step, gathering basic information of the diabetic, comprises: height, weight, occupation.

And secondly, calculating ideal body weight and BMI index of the diabetic according to the basic information, dividing the diabetic into three types of emaciation, normal or overweight and obesity according to the BMI index, and dividing the diabetic into three types of heavy-body laborers, middle-body laborers and light-body laborers according to the labor intensity.

Thirdly, calculating the total energy required by the diabetic patient all day (Kcal) according to the physical constitution and labor intensity: caloric coefficient (Kcal/kg) ideal body weight (kg), wherein the caloric coefficient (Kcal/kg) is determined according to the following table:

。

the table is organized according to clinical nutrition (third edition), and the range of caloric coefficients in the table covers the range of most people.

Fourthly, rounding up the total energy (Kcal) required by the whole day calculated above to the nearest hundred, and substituting the energy level (Kcal) into the following table:

obtaining the number of food portions to be eaten in each of three meals; nutrition is not a precise discipline for a degree of control, and because energy consumption is related to many factors, such as environment, mood, etc., it need not be particularly precise, and it is sufficient to be accurate to a hundred digits.

And fifthly, determining the quality of various foods which should be eaten by the diabetic according to the following table:

。

and sixthly, selecting dishes containing various foods with corresponding contents to be eaten.

The physical evaluation method is as follows: when the BMI index is less than 18.5, the disease is evaluated as emaciation; when the BMI index is greater than or equal to 18.5 and less than 24.0, the evaluation is normal; overweight was assessed when the BMI index was 24.0 or greater and less than 28.0; when the BMI index is 28.0 or more, obesity is evaluated.

The method for calculating the ideal weight comprises the following steps: ideal body weight (kg): height (cm) -105.

The milk is limited to fresh milk and yoghourt.

The process for determining various dishes to be eaten in breakfast is as follows:

breakfast is confirmed from cereals, because breakfast usually takes cereals as main food and meat and egg beans as auxiliary food in dietary habit, while the main food may contain a small amount of meat and egg beans, such as meat bag, and the meat and egg beans food which is taken in at the part needs to be eliminated when calculating the meat and egg beans food.

When the grain and potato varieties are less than or equal to three parts: firstly, determining that the staple food is dry food, calculating the actual mass required by the food according to the number of parts, calculating the number of meat, egg and beans in the food when meat, egg and bean food materials exist in the food, and rejecting the number of parts in the subsequent calculation of the meat, egg and bean food; secondly, calculating the number of the meat, egg and bean food and calculating the required actual mass; and thirdly, determining the milk food share and calculating the required actual quality.

When the grain and potato are more than three parts and less than or equal to four parts: determining three parts of the grains and potatoes according to the steps when the grains and potatoes are less than or equal to three parts, wherein the rest parts of the grains and potatoes are as follows: firstly, selecting porridge food with the type of staple food, calculating the actual quality required by the food according to the number of parts, calculating the number of meat, egg and beans in the food when meat, egg and bean food materials exist in the food, and removing the number of parts in the subsequent calculation of the meat, egg and bean food; secondly, calculating the number of the meat, egg and bean food and calculating the required actual mass; thirdly, determining the number of milk food portions and calculating the required actual mass of the milk food portions; when the number of the porridge is too large, porridge food is avoided, because too much porridge is drunk, water is easy to saturate, namely, the porridge is full of the water, but the porridge is not hungry when being eaten, and less nutrient substances are taken, and when the number of the porridge is small, dishes are easy to be not cooked if food other than the porridge food is selected, namely, the amount of the dishes is too small.

When the grain and potato are more than four parts: determining three parts of the grains and potatoes according to the steps when the grains and potatoes are less than or equal to three parts, wherein the rest parts of the grains and potatoes are as follows: the method comprises the following steps that firstly, wet food except porridge food with the type of staple food is selected, the actual mass required by the food is calculated according to the number of parts, the number of meat, egg and beans in the food is calculated when meat, egg and bean food materials exist in the food, and the number of parts is removed when the meat, egg and bean food is calculated subsequently; secondly, calculating the number of the meat, egg and bean food and calculating the required actual mass; and thirdly, determining the milk food share and calculating the required actual quality.

The process for determining various dishes to be eaten in lunch and dinner is as follows: the method is confirmed from meat, egg and bean food, so that meat, egg and bean food with large amount can be ensured to be present in a recipe, soup needs to be matched with lunch, and the soup can be pure vegetable soup or combined with meat, egg and bean food.

When the meat, egg and bean food is less than or equal to two parts: selecting a meat, egg and bean food, calculating the actual quality required by the food according to the parts, calculating the parts of grain and potato when the grain and potato food materials and the vegetable food materials exist in the part of food, and rejecting the parts in the subsequent calculation of the grain and potato food and the vegetable food; secondly, calculating the number of the vegetable food and calculating the required actual mass; and thirdly, determining the milk food share and calculating the required actual quality.

When the meat, egg and bean food is more than two parts: splitting the hot dish into two hot dishes and the rest of hot dishes for making soup, wherein the flow of the two hot dishes is the same as that of the meat, egg and bean food when the meat, egg and bean food is less than or equal to two, and the rest of meat, egg and bean food is prepared by the following steps: if the rest of vegetables are added, the vegetables and the meat, eggs and beans are made into meat and vegetable soup; if the vegetables have no residual parts, only the meat, eggs and beans are made into meat soup.

When the meat, egg and bean food is less than or equal to two parts, in the process of calculating the parts of the vegetable food and calculating the required actual mass, if the parts of the vegetable food are less than or equal to 0.2 part, selecting the vegetable soup food; if the vegetable food is more than 0.2 part and less than or equal to 0.5 part, selecting non-soup vegetable food; if the vegetable food is more than 0.5 part and less than or equal to 0.7 part, 0.2 part is selected as vegetable soup food, and the rest parts are selected as non-soup vegetable food.

The determination process of various dishes which should be eaten in the morning, noon and evening is as follows:

grain and potato: randomly selecting a snack food, and calculating the use amount according to the number of the servings.

Fruits: fruit-type food with low GI value (food with glycemic index below 55) is randomly selected, and the amount is calculated according to the number of servings.

Milk: optionally selecting one of fresh milk and yogurt.

Soft waxy foods were avoided in the food selected.

Has the advantages that: according to the self condition of the diabetic, a daily food intake scheme is scientifically designed for the diabetic, the energy and nutrition requirements of the diabetic per day are met, excessive food intake and food which is not beneficial to the body health of the diabetic are avoided, and the body health is ensured.

Detailed Description

Example 1: a diabetic driver with 165cm height and 50kg weight calculates the ideal weight of 60kg, BMI index of 18.4, and the caloric coefficient (Kcal/kg) is determined to be 40Kcal/kg in a table of the caloric coefficient. The total amount of energy required throughout the day (Kcal) can then be calculated: caloric coefficient (Kcal/kg) ideal body weight (kg) was 2400Kcal, substituted into the following table:

。

it can be seen that the patient needs to take 27 exchangeable servings of food each day, and it can be seen from the table how many servings of food should be taken each meal or spot. Firstly, determining breakfast: because grain and potato are just 3 parts and 75g, dry staple food is searched for and is determined as the grain rice, and the grain rice is not provided with meat, egg and bean food, 2 parts of the meat, egg and bean food are directly calculated, 100g of boiled eggs are determined, and finally 160g of yoghourt is selected as 1 part. Early-point: 1.75 parts of soda biscuit 18.75g and 0.5 part of apple 100g are selected. Lunch: 2 parts of 3 parts of meat, egg and bean food are determined as 200g of green pepper fried meat (50% of green pepper and 50% of meat), wherein 0.2 part of green pepper is 100g, and 2 parts of meat is 100g, the rest 1 part of meat, egg and bean food is selected as 50g of eggs, and 150g of laver is selected as (0.5-0.2) parts to prepare meat and vegetable soup, and the grain and potato staple food is determined as 4 parts of 100g of coarse cereal rice. In the lunch, the total amount of oil in the corn-fried sausage and the tomato soup was 10 g. At noon: is determined to be 1 part of sweet potato 25g and 0.5 part of grape 100 g. Dinner: the preparation method comprises the following steps of determining 2 parts of meat, egg and beans as 200g of corn-fried sausage (50% of corn and 50% of sausage), wherein 4 parts of corn (grain and potato) are 100g, and 0.5 part of tomato is prepared into vegetarian soup, and determining that the grain and potato do not need to be supplemented subsequently because staple corn in the corn-fried sausage is enough. In the supper, the total amount of oil in the corn fried sausage and the tomato soup is 10 g. At night: the weight of the potato is determined to be 0.75 part of potato 18.75g and 0.5 part of milk 80 g.

The above disclosure is only for the preferred embodiment of the present invention, and is not intended to limit itself, and those skilled in the art should make variations and modifications without departing from the spirit of the present invention.

Claims

1. A method for automatically catering to the individual condition of a diabetic patient, comprising the steps of:

the first step, gathering basic information of the diabetic, comprises: height, weight, occupation;

secondly, calculating ideal body weight and BMI index of the diabetic according to the basic information, dividing the diabetic into three types of emaciation, normal or overweight and obesity according to the BMI index, and dividing the diabetic into three types of heavy physical workers, middle physical workers and light physical workers according to the labor intensity;

obtaining the number of food portions to be eaten in each of three meals;

2. The method of claim 1, wherein the physical assessment method comprises: when the BMI index is less than 18.5, the disease is evaluated as emaciation; when the BMI index is greater than or equal to 18.5 and less than 24.0, the evaluation is normal; overweight was assessed when the BMI index was 24.0 or greater and less than 28.0; when the BMI index is 28.0 or more, obesity is evaluated.

3. The method of claim 1, wherein the method of calculating the ideal weight comprises: ideal body weight (kg): height (cm) -105.

4. The method of claim 1, wherein the milk is defined as fresh milk, yogurt.

5. The method of claim 1, wherein the method comprises automatically catering for breakfast

The process for determining the types of dishes to be eaten is as follows:

breakfast was confirmed starting from cereals:

when the grain and potato varieties are less than or equal to three parts: firstly, determining that the staple food is dry food, calculating the actual mass required by the food according to the number of parts, calculating the number of meat, egg and beans in the food when meat, egg and bean food materials exist in the food, and rejecting the number of parts in the subsequent calculation of the meat, egg and bean food; secondly, calculating the number of the meat, egg and bean food and calculating the required actual mass; thirdly, determining the number of milk food portions and calculating the required actual mass of the milk food portions;

when the grain and potato are more than three parts and less than or equal to four parts: determining three parts of the grains and potatoes according to the steps when the grains and potatoes are less than or equal to three parts, wherein the rest parts of the grains and potatoes are as follows: firstly, selecting porridge food with the type of staple food, calculating the actual quality required by the food according to the number of parts, calculating the number of meat, egg and beans in the food when meat, egg and bean food materials exist in the food, and removing the number of parts in the subsequent calculation of the meat, egg and bean food; secondly, calculating the number of the meat, egg and bean food and calculating the required actual mass; thirdly, determining the number of milk food portions and calculating the required actual mass of the milk food portions;

6. The method of claim 1, wherein the determination of the types of dishes to be consumed in lunch and dinner is as follows: confirming that the pork egg bean food needs soup in lunch, wherein the soup is pure vegetable soup or combined with the pork egg bean food;

when the meat, egg and bean food is less than or equal to two parts: selecting a meat, egg and bean food, calculating the actual quality required by the food according to the parts, calculating the parts of grain and potato when the grain and potato food materials and the vegetable food materials exist in the part of food, and rejecting the parts in the subsequent calculation of the grain and potato food and the vegetable food; secondly, calculating the number of the vegetable food and calculating the required actual mass; thirdly, determining the number of milk food portions and calculating the required actual mass of the milk food portions;

7. The method of claim 6, wherein in the second step of calculating the number of the vegetable food parts and calculating the actual mass required for the vegetable food parts when the number of the meat, egg and bean food parts is equal to or less than two, the vegetable soup food is selected if the number of the vegetable food parts is equal to or less than 0.2; if the vegetable food is more than 0.2 part and less than or equal to 0.5 part, selecting non-soup vegetable food; if the vegetable food is more than 0.5 part and less than or equal to 0.7 part, 0.2 part is selected as vegetable soup food, and the rest parts are selected as non-soup vegetable food.

8. The method of claim 1, wherein the determination of the types of dishes that should be eaten in the morning, noon and evening is as follows:

grain and potato: randomly selecting a snack food, and calculating the use amount according to the number of the parts;

fruits: randomly selecting a kind of food of fruits with low GI value, and calculating the use amount according to the number of the parts;

milk: optionally selecting one of fresh milk and yogurt.

9. The method of claim 1 wherein the food is selected to avoid soft-waxy foods.