CN113744840A

CN113744840A - System and method for realizing personalized instant nutrition evaluation and guidance based on centralized meal supply environment

Info

Publication number: CN113744840A
Application number: CN202111045454.7A
Authority: CN
Inventors: 朱珍妮
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-09-07
Filing date: 2021-09-07
Publication date: 2021-12-03

Abstract

The invention relates to a system for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment, which comprises an information acquisition module, a food ordering module and a food intake module, wherein the information acquisition module is used for acquiring dish cooking information through standardized operation and acquiring food ordering and food intake information of a user; the online data processing module is used for pre-programming the program package and the basic database and calling the pre-programmed program package and the basic database for data processing; and the visual information display module is used for feeding back nutrition evaluation and guidance information and displaying the dish nutrition evaluation information and the individual nutrition evaluation and nutrition health risk early warning and guidance information. The invention also relates to a method for realizing personalized instant nutrition evaluation and guidance based on the centralized meal supply environment. By adopting the system and the method for realizing the personalized instant nutrition evaluation and guidance based on the centralized meal supply environment, the key dish cooking information is collected and approved through standardized manual operation, and the higher accuracy of the subsequent nutrition evaluation and guidance data results is ensured.

Description

System and method for realizing personalized instant nutrition evaluation and guidance based on centralized meal supply environment

Technical Field

The invention relates to the field of standardized meal investigation operation, in particular to the technical field of dish nutrition evaluation methods and individual nutrition evaluation and guidance methods, and specifically relates to a system and a method for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment.

Background

Urban residents generally eat outside, the food is high in oil and salt, the health is affected, but the nutritional information is inaccessible to diners.

According to the traditional dietary investigation and individual nutrition evaluation method, an investigator is required to investigate main and auxiliary materials and seasonings put in the cooking process of dishes in a kitchen after a dining room and record the weight of birth and the weight of maturity, the investigator is also required to investigate individual diners one by one, collect basic information and diet intake/waste information of the diners, then bring the recorded information back to an office, record the information, make a database, analyze the data and finally obtain an evaluation result. The whole process consumes a large amount of manpower and material resources, and the period is long. Although this method can be used for nutritional assessment of individuals, it is primarily applicable to populations where diners cannot obtain assessment results immediately after receiving an investigation. Therefore, the existing method can evaluate the nutrition of the individual having a meal outside, but the method consumes a lot of manpower and material resources, has a long period, and cannot immediately obtain the evaluation result of the individual.

At present, the most common nutrition evaluation tools applied to the environment of dining outside at home and abroad are an image recording method and an intelligent card technical method. The methods mainly save labor, but have the defect of low data accuracy. The image record has obvious defects for the catering habits in China: firstly, Chinese food is cooked mainly from raw materials, seasonings such as oil and salt added in the cooking process are main sources of dietary fat and sodium, the amount of the seasonings cannot be obtained through image recognition, only the types and the weights of food in a dinner plate can be recognized, the information of the amount of the seasonings is lost in the cooking process, the intake of the fat and the sodium is seriously underestimated in the final evaluation, and the accuracy of nutrition evaluation is low; secondly, the background food weight estimation still needs manpower and cannot be applied to large-scale people; the accuracy of food weight estimation is greatly influenced by shooting environments and reference objects, for example, foods (such as dumplings and wontons) which are not used for shooting and wrapped in shapes cannot be identified, and in addition, the method needs a user to complete shooting actions, and the required matching degree requirement is high. The smart card technology method has obvious disadvantages: firstly, food which is eaten outside is generally discarded or packed, and the technology cannot know the amount of the food which is discarded or packed by a diner, so that the final evaluation result is inaccurate; secondly, the technology lacks information acquisition in the dish cooking process, the final evaluation of fat and sodium intake is seriously underestimated, and the accuracy of nutrition evaluation is low. Therefore, the existing instant nutrition evaluation technology applied to the restaurant/canteen environment can obtain an instant evaluation result, but has the defects of inaccurate data and inapplicability to large-scale people.

The current technologies such as artificial intelligence and machine learning are widely applied, and international research shows that the nutrition intake-health effect prediction algorithm can be developed based on individual continuous diet information and health index information under the assistance of computer technology, so that the individual health can be predicted, and the prediction result is similar to the prediction effect of medical experts.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a system and a method for realizing personalized instant nutrition evaluation and guidance based on a centralized catering environment, which have the advantages of high accuracy, good specialty and wide application range.

In order to achieve the purpose, the system and the method for realizing the personalized instant nutrition evaluation and guidance based on the centralized meal supply environment are as follows:

the system for realizing personalized instant nutrition evaluation and guidance based on the centralized meal supply environment is mainly characterized by comprising the following components in parts by weight:

the information acquisition module is used for acquiring cooking information of dishes through standardized operation and acquiring individual basic information, health indexes and individual dining information;

the online data processing module is connected with the information acquisition module and is used for pre-programming a program package and a basic database, and after information is acquired, the pre-programmed program package and the basic database are called for data processing;

and the visual information display module is connected with the information acquisition module and the online data processing module and is used for feeding back nutrition evaluation and guidance information and displaying the dish nutrition evaluation information and the personal nutrition evaluation, nutrition health risk early warning and nutrition guidance information.

Preferably, the information acquisition module includes:

the dish information acquisition unit is connected with the online data processing module and is used for acquiring dish cooking information through standardized operation, recording kitchen cooking information, correcting weight information of pretreated raw materials and compiling a dish cooking database;

and the user information acquisition unit is connected with the online data processing module and the visual information display module and is used for acquiring individual basic information, health indexes and individual dining information, wherein the individual dining information comprises individual ordering information and food intake information.

Preferably, the online data processing module includes:

the online database is connected with the dish information acquisition unit and used for prestoring a basic database and a data processing unit, carrying out online processing on the acquired personal data and returning a result;

and the evaluation and guidance module is connected with the online database and the user information acquisition unit and used for judging the nutrition of the dishes according to the cooking process information of the dishes, judging the nutrition intake evaluation according to personal information and carrying out individual nutrition health risk early warning generated by modeling based on individual continuous diet and stage health index data.

Preferably, the visualized information display module comprises:

the dish evaluation display unit is connected with the user information acquisition unit and the evaluation and guidance module and is used for displaying nutrition evaluation information of each dish, wherein the nutrition evaluation information comprises energy value, raw material, ingredients and seasoning information;

and the individual nutrition evaluation and guidance display unit is connected with the evaluation and guidance module and is used for displaying the individual nutrition evaluation and guidance information of each meal/all day and the nutrition health risk early warning information.

The method for realizing the personalized instant nutrition evaluation and guidance based on the centralized catering environment by utilizing the system is mainly characterized by comprising the following steps of:

(1) collecting cooking information of dishes, and carrying out manual weighing, recording, data correction and database compilation through standardized operation;

(2) acquiring personal information including basic information, health indexes and individual dining information;

(3) according to the personal information and the dish information, data processing is carried out, dish nutrition information and personal nutrition evaluation are obtained, and user preselection and check pre-evaluation are provided;

(4) and adjusting the food intake according to the actual eating condition, looking up individual nutrition evaluation, nutrition health risk early warning and nutrition guidance information, and looking up detailed nutrition intake evaluation.

Preferably, the step (1) specifically comprises the following steps:

(1.1) recording kitchen cooking information;

(1.2) correcting the weight information of the pretreated raw materials, and correcting the usage amount of the seasonings of the pretreated raw materials;

and (1.3) compiling a dish cooking database.

Preferably, the step (3) specifically includes the following steps:

(3.1) carrying out data processing according to the personal information and the dish information to obtain the evaluation and guidance of individual dietary intake nutrition;

(3.2) providing the dish evaluation information and the individual dietary intake nutrition evaluation for user pre-selection and viewing.

By adopting the system and the method for realizing personalized instant nutrition evaluation and guidance based on the centralized meal supply environment, the application in large-scale people is realized, the nutrition information is accessible to each diner, the nutrition evaluation information of dishes is obtained before the diner finishes eating, and the personalized nutrition evaluation and guidance information and the nutrition health risk early warning information are immediately obtained after the diner finishes eating. According to the method, the key dish cooking information is collected and approved through standardized manual operation, and the data is collected through standardized manual operation, so that the higher accuracy of a data result is ensured; the professional nutrition evaluation and guidance results generated by the software are presented in a visual and spoken form, the information display interface is friendly, a user can quickly know the professional nutrition evaluation, and the nutrition guidance is convenient to operate. The invention realizes individual nutrition evaluation and guidance, generates nutrition evaluation and guidance for individuals based on the nutrition demand of individual characteristics and actual food eaten by the individuals, and has different nutrition evaluation and guidance among different individuals even if eating the same food.

Drawings

FIG. 1 is a flow chart of a method for implementing personalized instant nutrition assessment and guidance based on a centralized catering environment according to the present invention.

Fig. 2 is a schematic diagram of personal information acquisition of the system for realizing personalized instant nutrition evaluation and guidance based on a centralized catering environment.

FIG. 3 is a schematic ordering diagram of the system for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment.

FIG. 4 is a schematic diagram of the adjustment of the food intake after eating of the system for realizing personalized instant nutrition evaluation and guidance based on the centralized meal supply environment.

Fig. 5 is a schematic raw weight diagram of main and auxiliary materials and seasonings contained in a single dish sales product calculated by the method for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment.

Fig. 6 is a schematic diagram of energy and nutrient values contained in a single dish sales item obtained by calculation according to the method for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment.

Fig. 7 is a schematic diagram of dish nutrition evaluation information display of the system for realizing personalized instant nutrition evaluation and guidance based on the centralized catering environment.

Fig. 8 is a schematic diagram of an evaluation and guidance information list of the system for realizing personalized instant nutrition evaluation and guidance based on a centralized catering environment according to the present invention.

Fig. 9 is a schematic diagram of nutrition scoring for a single meal of the system for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment of the present invention.

Fig. 10 is a schematic view of personalized nutrition evaluation and guidance of the system for realizing personalized instant nutrition evaluation and guidance based on a centralized catering environment according to the present invention.

Fig. 11 is a schematic diagram showing analysis information of nutrients in three major capacities of the system for realizing personalized instant nutrition evaluation and guidance based on the centralized catering environment.

Fig. 12 is a schematic diagram illustrating a detailed analysis of nutrient intake of the system for realizing personalized instant nutrient assessment and guidance based on a centralized catering environment according to the present invention.

Fig. 13 is a schematic diagram of a nutrition guidance recommended dish of the system for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment.

Detailed Description

In order to more clearly describe the technical contents of the present invention, the following further description is given in conjunction with specific embodiments.

The invention discloses a system for realizing personalized instant nutrition evaluation and guidance based on a centralized catering environment, which comprises:

As a preferred embodiment of the present invention, the information acquisition module includes:

and the user information acquisition unit is connected with the online data processing module and the visual information display module and is used for acquiring individual basic information, health indexes (weight, blood pressure and the like) and individual dining information, wherein the individual dining information comprises individual ordering information and meal intake information.

As a preferred embodiment of the present invention, the online data processing module includes:

As a preferred embodiment of the present invention, the visualized information display module comprises:

The invention discloses a method for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment by utilizing the system, which comprises the following steps:

(1.1) recording kitchen cooking information;

(1.3) compiling a dish cooking database;

(2) collecting personal information;

(3.2) providing dish evaluation information and individual dietary intake nutrition evaluation for user preselection and viewing;

(4) and adjusting the food intake according to the actual eating condition, and looking up the personal nutrition evaluation, the nutrition health risk early warning and the nutrition guidance information.

In the specific implementation mode of the invention, a small amount of standardized manual operation and developed computer software form the invention technology whole, the user does not need to record complex diet information, and the nutrition information is obtained in real time in the dining process, including the steps of firstly, the nutrition information of dishes, secondly, the instant nutrition evaluation after meals of individuals and thirdly, the personalized nutrition guidance. According to the invention, a small amount of standardized manual operation is used for ensuring higher accuracy of data results, nutrition evaluation and guidance which accord with personal characteristics and dietary behavior characteristics are generated based on individual continuous data, professional evaluation and guidance information is displayed in a visual friendly interface, user compliance and nutrition guidance effect are improved, and the method is suitable for large-scale crowds.

The invention finally realizes simple operation of the user, and can obtain accurate and personalized nutrition evaluation and guidance, and the thought process including individual information acquisition is completed through simple operation of the user at the small program end of the mobile phone. And establishing a nutrition-health model taking the individual as a unit based on the individual continuous diet and the health index information to generate an idea process of personalized nutrition evaluation and guidance information.

The invention is suitable for the environment of centralized meal supply (such as restaurants, central kitchens, takeouts and the like), diners can obtain the nutrient information of dishes through the mobile phone WeChat applet, and the personalized nutrient evaluation and guidance of the meal can be obtained immediately after the diners eat the meal.

The functional modules include three, are information acquisition, online data processing, visual information show respectively:

firstly, information acquisition:

the method comprises the following steps of (I) dish cooking information acquisition standardization operation:

the operation comprises standardized manual weighing, recording, data correction and database compilation, aims to obtain accurate information of main and auxiliary materials and seasonings in dishes, and is the key for generating a high-accuracy nutrition evaluation and guidance result through program operation. The key nodes of operation (i.e., shown in each subheading) serve as the links for quality control.

1. Kitchen cooking information recording:

1) recording the weight of the raw materials:

before cooking, the raw weight of the dish raw materials needs to be weighed. The kitchen staff prepares the platform scale with the range of 0-30kg, puts a container (such as a vegetable basket and an iron plate) to finish the peeling and zero clearing operation, places the raw material A required by the cooking of the vegetable on the platform scale by the cook in cooperation with a nutritionist to obtain the net weight of the raw material A, and timely records the raw material name (including the name of the raw material state, such as cut and scalded broccoli, cut and oiled cowpea, sized and oiled shredded chicken and the like) and the raw material net weight. The raw material state recording requirement contains cutting and preprocessing information, and accuracy of later data correction is facilitated.

The remaining raw materials were recorded in phase synchronization.

2) Recording the weight of the seasoning:

the amount of various seasonings (such as oil, salt, monosodium glutamate, soy sauce, chili sauce, etc.) needs to be recorded in time during cooking. The seasoning is weighed by a professional electronic scale, and the measuring range is 0-5 kg. Seasoning weighing methods are divided into two types:

when the weighing time is sufficient. Starting an electronic scale before cooking, resetting, putting a single seasoning, recording the original weight, taking down the seasoning for later use, putting the used seasoning after the cooking process is finished, weighing again, recording, taking the difference value of the two times as the actual usage amount, and weighing other seasonings by the same method.

Secondly, when the weighing time is short and the batch weighing is inconvenient for a cook. And (3) starting the electronic scale, fixing each seasoning on the electronic scale in advance, and then peeling and resetting. After the chef uses the seasonings, the electronic scales can display negative values, namely the actual usage amount, and all the seasoning electronic scales are reset after each dish is cooked. In principle, the electronic scale is sufficient to record all the condiments in this way.

And collecting the nutrient content information of the seasonings which may not have the nutrient content information of the food or the seasonings in the Chinese food component table for later energy and nutrient calculation.

3) Recording the cooked weight of the dish when the dish is taken out of the pot:

after the dish is cooked, the platform scale is opened, the container is placed and peeled, the dish is placed in the container after being taken out of the pot, and the cooked weight (net weight) of the dish is weighed and recorded.

4) Recording the cooked weight of the sold dishes in single part:

weigh the single serving of dish sold. And (3) starting an electronic scale at a meal taking place, placing a small dish containing dishes, peeling, beating the dish amount of a single dish in the dish, weighing, recording, repeating the operation for three times for each dish, calculating the average weight of each dish, and filling in a table for recording. If the dining room does not take the food from the small dish but aunt eats the food for everyone, the aunt three times of food serving amount is tested and the average value is taken.

2. Correcting the weight information of the pretreated raw materials:

the method comprises the steps of pretreating part of raw materials of the dish before cooking, and comprises the pretreatment processes of blanching, soaking, frying, pickling, sizing and the like. And (4) a carding paper record table, and performing seasoning use amount correction on the raw materials subjected to pretreatment processing. According to specific pretreatment modes (such as oil passing, soaking, blanching and the like), published data and documents are consulted, and a conventional cooking operation method in a kitchen is used, and according to the weight proportion of oil absorbed when different types of food are subjected to oil passing, the weight proportion of swelling when the food is soaked, the weight proportion of water absorbed when the food is blanched and the like, the using amount of various seasonings in the pretreatment process is increased in the' cooking information in the kitchen recorded by the dish.

For example, oil-impregnated cowpeas, according to established data, have an oil absorption of 16.5%, according to the formula:

the weight of the non-pretreated cowpea is equal to the weight of the raw material (the cowpea with oil)/1.165;

(ii) newly added bean oil weight is the weight of raw material (cowpea with oil) -the weight of cowpea without pretreatment;

obtaining the additional oil usage amount to supplement the dish 'kitchen cooking information'.

3. Compiling a dish cooking database:

the dietician compiles all the recorded cooking information of dishes and the seasoning amount in the preprocessing process of subsequent calculation and correction into a database format which can be used for computer analysis for subsequent calculation.

And (II) acquiring the information of the WeChat applet:

1. personal information acquisition:

when the user uses the small program for the first time, the user jumps out of the personal information acquisition page, and needs to actively fill in necessary options such as name, birth date, height, weight, telephone, daily physical activity intensity, whether to exercise for the purpose of body building and the like, and if the filling in the necessary options is not completed, the user cannot complete the submission and cannot perform the next operation.

The health index (weight, fat rate, blood pressure, height) can be added and filled in many times according to the actual condition of the user.

According to the subsequent nutrition evaluation and guidance of individuals, personalized nutrition evaluation and guidance contents are generated according to the biological characteristics of different individuals, including basic information and health indexes (weight, body fat rate, blood pressure and the like), by referring to the published nutrition intake evaluation standards of Chinese residents or a nutrition-health model established based on personal information and developed by the invention.

2. Ordering food

The method comprises the steps that a user enters a dish ordering operation and can preselect dishes in advance, a restaurant to be eaten is selected, dishes needing to be ordered are selected, the dishes are added according to the right side of each dish, the default food intake is 100% after the dish ordering operation is determined and submitted, the user can eat all the dishes in default, and the nutrition scores and guidance of the dish ordering operation can be seen after the dish ordering operation is submitted. If the user is not satisfied with the evaluation, for example, the vegetables are too few, the user can click the lower left corner 'return menu' to modify the ordered menu, at the moment, the dish ordered by the user last time is still reserved, and if the user wants to remove the dish, click the symbol.

Meanwhile, the ordering interface supports the input search function, the name of the dish is input in the search box, and the left side is clicked to search, so that the dish can be found in the menu. The ordered menu can see the historical ordering record of the user, including the meal time and the dish information.

3. After meal, food intake adjustment:

when the user orders dishes according to the menu finally submitted and finishes eating, the food intake is adjusted according to the actual condition, if only half of certain dishes are eaten, the food intake is adjusted to be 50%, and the user slides the progress bar by himself to provide the food intake information. The personalized nutrition evaluation and guidance obtained after submission are judged according to the actual food intake of the user, and the result is more accurate.

(III) the information acquisition process of the computer web side:

1. and (4) project management:

in a scientific research project interface, project information is added and edited, and comprises project names, research starting time, transitional period ending time, research ending time, restaurants, experimental groups, comparison group members, questionnaires, acquisition index information (weight, body fat rate, blood pressure and the like) and early warning rules related to dish identification colors. At the same time, a project database may be exported.

2. Restaurant management:

in the 'restaurant summary' interface, restaurant information including restaurant numbers, names, addresses and meal supply times is added and edited; and downloading a dish template recorded by the dish, filling in dish and raw material information, and then importing the dish and the raw material in batches.

3. Vegetable input:

and in a menu list interface, dish information is added and edited, and a dish code is automatically generated by the platform. The entered dish information comprises the name of the dish, the names of various main and auxiliary materials and the raw weight, whether the weight is the edible part or not, the name of various seasonings and the raw weight, the cooked weight of the whole basin of the dish after cooking is finished, and the cooked weight of the dish sold in a single part. The energy and nutrient content values of various foods in the Chinese food ingredient table are made into a basic database in advance, the basic database is arranged on an online platform, and the food codes are directly displayed after the raw material names are input and selected. In addition, a "dish template" downloaded in the "restaurant list" may be used to fill in dishes and material information and to import them in a batch, and the template may be associated with the food basic database and may directly display the food code.

4. And (3) recipe configuration:

in the menu configuration interface, dishes in different meal times on different dates are configured.

5. Management of a cook:

in the chef management interface, chef information including chef number, name, gender, mobile phone number, identity card number and habit is added and edited. And filling in the on-duty chefs in the meal supply time on different dates in the 'on-duty management' interface.

6. Ordering management:

after the items, the restaurants and the users are selected in the ordering interface, dishes in the meal supply time period are displayed, the names, the identification colors and the energy values of the dishes are included, the ordering flow of the users is the same as that of the small program terminal, and the food intake is adjusted in the menu historical record interface.

7. User management:

in the 'user' interface, personal information of a user is added and edited, and comprises a number, a mobile phone number, a name, a gender, a birth date (solar calendar), a height, a physiological condition (normal/pregnant/lactating mothers), daily physical activity intensity (light/medium/heavy), whether the user exercises for the purpose of body building (yes/no), wherein the gender, the birth date (solar calendar), the mobile phone number, the daily physical activity intensity and whether the user exercises for the purpose of body building are filled in and set to be filled in by the small program end.

Secondly, online data processing:

and programming a program package and a basic database in advance, and arranging the program package and the basic database on an online information platform. After information is collected, the information can be transmitted to an online platform through a network, the online platform calls a pre-programmed program package and a basic database to perform data processing, and then a generated result is transmitted to a user side through the network.

An online data platform:

an open platform for biomedical big data application based on privacy security calculation is adopted as an online data platform. The platform applies a blockchain technology to perform data analysis based on a sandbox containerized trusted execution environment in a trusted network constructed by a decentralized and distrust way. The security of individual information data is ensured, and the individual information data is invisible to other people except individuals. The basic database and the data processing program package can be prestored on the online data platform, so that the personal data acquired from the wechat applet terminal can be processed online, and the result is immediately transmitted back to the wechat applet terminal of the person.

(II) preparing a basic database:

the energy and nutrient content values of about 2300 foods in the Chinese food ingredient table are made into a basic database in advance, and the basic database is arranged on an online platform for calling subsequent programs.

(III) vegetable nutrition evaluation program package:

1. according to the cooking process information (including names of various main and auxiliary materials, raw weight, whether the weight is an edible part, names of various seasonings, raw weight, cooked weight of the whole basin of vegetables after cooking and cooked weight of a single sold dish) of a certain dish collected by a web end of a computer, calculating to obtain the raw weight (calculated by the edible part) of the main and auxiliary materials and the seasonings contained in the single sold dish.

2. And (4) associating with a basic database of Chinese food ingredient table to calculate and obtain the energy and nutrient values contained in the dish single-serving sold product.

3. Setting a cut point value of fat and salt content in every 100g of dishes, dividing the dishes into three grades of high oil and/or high salt, medium oil and/or medium salt, low oil and low salt, and marking the grades of the dishes according to the fat and salt content in every 100g of the dishes.

(IV) the individual dietary intake nutrition evaluation program package:

1. individual daily energy requirement calculation:

and calculating the daily energy requirement of the individual according to personal information which is filled in by the user in the WeChat small program and is measured and collected by a researcher. Energy demand (EER) is the Basal Energy Expenditure (BEE) x body activity level (PAL).

BEE calculation: BEE was calculated according to the Schofield formula, and 10% of the calculation results of the population of 18-59 years old were subtracted as the BEE reference value of this population. The weight index for BEE calculation is recorded on the web side after being measured by researchers in the period of the project research, the weight value filled in by a user on the applet end does not participate in the calculation, and the latest weight value of the web side and the applet end is taken in the calculation after the research is finished.

PAL calculation: according to DRIs (2013) formulated by the Chinese Nutrition society, the daily physical activity intensity of adults of Chinese population is divided into three levels: light physical activity level (PAL 1.5), medium physical activity level (PAL 1.75) and heavy physical activity level (PAL 2.0). If exercise for the purpose of fitness is performed, which means that physical activities for the purpose of maintaining or improving health and fitness are planned, organized, and repeated, such as moderate exercise of 4-5 times per week for 30-60 minutes each, PAL is increased by 0.3.

2. Calculating the dish intake of an individual: and calculating and obtaining the intake of all dishes of the individual meal according to the individual ordering and meal amount adjusting information of the WeChat small program end.

3. Calculating the food, energy and nutrient intake of each meal of the individual: and (3) correlating the database of the raw weights (measured by edible parts) of the main and auxiliary materials and the seasonings contained in the single sold dish to calculate and obtain the intake of the food and the seasonings of the individual. And (4) correlating the database of the energy and nutrient values contained in the single sold dishes to calculate and obtain the energy and nutrient intake of the individual dishes.

4. Personalized food intake evaluation for a meal: the daily energy requirement of the individual obtained by the calculation is evaluated by taking recommended intake amounts of various types of food (oil, salt, sugar, cereals, vegetables, fruits, livestock and poultry meat, aquatic products and the like) of the individual per day corresponding to different levels of daily energy requirements (such as 1800kcal, 2000kcal, 2200kcal and the like) provided in the Chinese resident dietary guideline 2016. And compiling a proper, excessive/insufficient and serious excessive/serious insufficient level system evaluation sentence library according to the limited ranges of 0% -20%, 20% -40% and > 40% exceeding/falling the recommended intake, and determining different evaluation sentences as food intake evaluation results according to the comparison of the individual intake and the recommended intake. And (3) converting the recommended intake of one day into the recommended intake of one meal according to the morning, noon and evening meal ratio of 2:4: 4.

5. Personalized nutrient intake evaluation for one meal: and taking the recommended intake of each nutrient corresponding to individuals with different ages, sexes, physiological conditions and labor intensity in the Chinese resident dietary nutrient reference intake 2013 as an evaluation standard. Carbohydrate accounts for 50-65% of the total daily energy intake, fat accounts for 20-30%, and protein accounts for 10-20%, and the carbohydrate, fat and protein are used as evaluation standards of the three high-capacity nutrients, and the carbohydrate, fat and protein exceed/fall the recommended intake range by 0-20%, 20-40% and > 40%, and are determined to be suitable, excessive/insufficient and serious excessive/serious insufficient. The recommended nutrient intake is a fixed value, and the difference between the actual individual intake and the appropriate range is compared as the nutrient intake evaluation result with the fixed value ± 20% as the appropriate range. And (3) converting the recommended intake of one day into the recommended intake of one meal according to the morning, noon and evening meal ratio of 2:4: 4.

6. Evaluation of food and nutrient intake for one day: when only one meal of the user is recorded in one day, the recorded food and nutrient intake of the meal is calculated according to the ratio of three meals of 2:4: 4. Based on the estimated daily food and nutrient intake of the individual, the individual's food and nutrient intake was evaluated as described above.

(V) an individual nutrition guidance program package:

1. based on individual preferences, increased selection of "insufficient food intake" is guided: determining the type of food which is not sufficiently ingested by the individual according to the food intake nutrition evaluation of the individual; according to the acquired diet information of the individual, the individual is determined to select foods with higher frequency in the 'insufficient food intake type' by a content-based recommendation algorithm, and foods which can be increased are generated and guided to the individual.

2. Directing selection of the next meal in the same centralized food supply establishment (e.g., restaurant) based on individual preferences: determining the 'type of food which is not sufficiently ingested' of the individual according to the food intake nutrition evaluation of the individual; according to the diet information collected by the individual in the past, determining the 'insufficient food intake type' of the individual by a content-based recommendation algorithm, selecting the food with high selection frequency in the past from the 'insufficient food intake type' of the individual, and guiding the individual to select the dish for supplying the food for the next meal of the centralized meal supply institution (such as a restaurant).

3. Nutritional health risk early warning:

1) according to the health early warning prompt of the recommended value of ' Chinese resident dietary guideline 2016 ' (Chinese resident dietary nutrient reference intake 2013 '): the evaluation of the food intake and the evaluation of the nutrient intake of the individual obtained by the above calculation indicate that the user may have an increased blood pressure or an increased weight when the evaluation of fat and sodium is "severely excessive".

2) And (3) health early warning prompt according to individual continuous data modeling: when the health index information (blood pressure, weight, body fat rate and the like) which is acquired by the WeChat applet and is automatically recorded by an individual and the diet intake information of the individual are accumulated for a certain number of times, the dynamic food, energy and nutrient intake and the change trend of the health index of the individual can be obtained, a nutrition-health effect model is established for each individual by a computer machine learning method, and the individual nutrition guidance of the biological characteristics of different individuals is realized, for example, when the blood pressure value is predicted to be increased by the sodium intake in diet, the individual is prompted to measure the blood pressure; when weight gain is predicted from fat intake, the individual is prompted to measure blood pressure.

Thirdly, visual information display:

nutrition evaluation and guide information instant feedback:

the method has the advantages that the main and auxiliary materials of the dish and the using amount of seasonings are input from the computer web end, and the nutrition evaluation information of the dish, including the evaluation grade of fat and sodium content, the energy and the nutrient value, can be immediately obtained at the computer web end and the small mobile program end.

The method has the advantages that dishes and eating percentages of the individual eating are input by the small mobile phone program end, and nutrition evaluation and guidance of the individual eating and food recommendation of the next eating can be obtained at the small mobile phone program end in real time.

(II) displaying the nutrition evaluation information of the dish:

the user can see the nutrition evaluation information of each dish on a menu interface of the WeChat applet, wherein the nutrition evaluation information comprises energy values, raw materials and ingredients, other seasonings and the like. The front of each dish is provided with a circle which has three colors of red, yellow and green and respectively represent three grades of high oil and/or high salt, medium oil and/or medium salt, low oil and low salt. The explanation is provided in the page: the red color indicates that the dish is rich in oil and/or salt, the dish with red circles is selected without problems, and the dish with green circles is healthier.

(III) evaluating personal nutrition, early warning nutritional health risks and displaying guidance information:

the user can see the nutrition evaluation and guidance information of each meal/all day on the menu interface of the WeChat applet. The nutrition evaluation includes nutrition evaluation and guidance of single meal food intake and nutrition evaluation and guidance of daily food intake.

1. List of evaluation and guidance information:

the report interface of the small program bottom side column comprises personal nutrition evaluation, nutrition and health risk early warning and guidance information of all users, the information is presented from top to bottom in the early period from the near period, the white is a single meal report, the blue is a full day report, and if only the collected information of eating one meal by the user is used, the results of three meals on the day are estimated according to the meal ratio. The results are generated at 8 pm every day throughout the day, and refreshed at 0 pm the next day, in order to update the information that the user is eating at night.

2. Nutritional score for one meal:

after the user adjusts and submits the food intake, the user enters the personalized nutrition guidance interface, and firstly, the nutrition score of the meal is seen and presented in the form of a colored ring, and the middle of the ring has a specific score. The score of a single meal of a user is based on the proportion of fat in the meal in the nutrients for three great yields and the proportion of salt, livestock, poultry, aquatic meat and vegetables in the recommended amount, for example, the fat taken by the meal accounts for 20% -30% of the nutrients for three great yields, so that the fat amount is reasonably taken, the score is 3, and if the proportion exceeds 60%, the fat intake is too much, and the score is 0. Other food intake scores have corresponding score ranges according to the same logic. And finally adding the four scores of the fat, the salt, the meat and the vegetables to obtain the nutrition score of the meal. When the score is present, 6 points or less are red, 6 to 7.9 points are yellow, and 8 points or more are green.

The nutrition scoring function is realized only in the nutrition evaluation of a single meal, and the nutrition evaluation of the whole day has no nutrition scoring.

3. Nutrition evaluation and guidance:

and (3) single-meal nutrition evaluation and guidance: the personalized evaluation sentences are arranged below the scores and are respectively used for evaluating and guiding the nutrition of the intake of fat, salt, meat and vegetables, and four sentences are displayed and correspond to the scores of the meals. For example, if the fat intake ratio exceeds 60%, a spoken sentence expressing "fat intake is seriously excessive" and "intake should be reduced" is shown; if the meat intake is 110% of the recommended amount, a spoken sentence expressing "appropriate intake" and "keep-alive" is displayed. And in each evaluation level, a sentence library with similar meaning is constructed and randomly pushed to the user, so that repeated and monotonous nutrition evaluation and instruction sentences are avoided.

And (3) evaluating and guiding the nutrition all day: the whole-day nutrition evaluation and guidance includes the intake of fat, salt, meat and vegetables, and the evaluation and guidance statements of river seafood, milk and fruits.

When the full screen interface fails to present all of the evaluation sentences, the user can slide up and down to see all of the sentences.

4. Detailed nutritional analysis information display

Clicking on the detailed report below the guide statement enters the chart interface of the detailed report.

And (3) nutrient production: the part is presented in a circular ring form and consists of three parts of fat, carbohydrate and protein, each part can be marked as green, yellow and red, and represents the results of nutrition evaluation of three grades of suitability, excess/deficiency and serious excess/serious deficiency respectively, and meanwhile, explanation is provided in a page: : green indicates a very healthy scale, yellow indicates a slightly off-regulated scale, and red indicates a severely off-regulated scale.

Food and nutrients for a single meal: and (3) displaying the difference between the intake of oil, salt and sugar and the intake of food such as grain, potato, vegetable, livestock, aquatic products, eggs, soybean, fruit and milk and the intake of iron, zinc, calcium, sodium, vitamin C and cholesterol and the recommended intake corresponding to the individual. The purple small circle represents the actual intake, the blue-green strip range represents the recommended intake range, the recommended intake range varies from person to person, for example, the A user is a 40-year-old male, is engaged in light physical labor and has a history of hypertension, the recommended lunch oil intake value of the individual is 11g-13g, when the actual intake oil is 13g, the purple circle is in the blue-green strip, and when the actual intake oil is 21g, the purple circle is not in the recommended range. Meanwhile, an explanation is provided in the page: when the purple circle falls in the blue-green strip band, the health is benefited; health risks exist when the purple circle falls outside the cyan stripe.

5. Nutrition score ranking

The user can see his/her ranking with other applet users in a "my-my ranking" that is based on a mean score of the user's nutritional score over a period of time.

Ranking the average score of the single meal catering score of each user to generate a list, for example, the user eats 12 meals in restaurant in second floor in the first month, the total score in the current month is divided by 12, and the average score is 7.9; in the second month, 24 meals are eaten, the total score in the second month is divided by 24, the average score is 5.9, and the rest is done in a high-to-low sequence.

The list is updated once a day at a fixed time (e.g., 7 pm).

Within the month, the number of meals is cumulative; by 1 day of each month, the user meals start from 0 and are equally re-ranked.

"you are currently ranked N/N" is shown above the equipartition column.

When the average is calculated, the single meal score is the last submission condition of the meal, for example, if the lunch of a certain day is submitted 3 times, the score of the first two times is not high, and the score of the third time is 7 points, the last submission condition is only taken, and the number of meals is only added by 1 meal instead of 3 meals.

The invention takes the specific embodiment that the user A has a meal in a restaurant.

Firstly, preparing an online platform dish cooking information database:

(1) before cooking, the raw weight of the dish raw materials needs to be weighed, the dish raw materials to be cooked are placed in a platform scale, the original net weight of the dish raw materials is weighed, the weight and the name of the raw materials are recorded in a paper table, and the name of the raw materials needs to be detailed as much as possible, such as shredded cucumbers, oiled cowpeas and the like.

(2) During cooking, the seasonings (such as salt, soy sauce, oil and chili sauce) required by the cooking process are recorded, the weight change of the seasonings before and after cooking is calculated by using a difference method, and m is recorded in a paper table before m and after m.

(3) And weighing the cooked weight of the dish. After the dish is cooked, the platform scale is opened, the container is placed and peeled, the dish is placed in the container after being taken out of the pot, and the cooked weight (net weight) of the dish is weighed and recorded.

(4) Weigh the single serving of dish sold. The weight of three individual servings was recorded, divided by 3 to obtain the average weight of the individual servings, and tabulated.

(5) Correcting the using amount of the seasoning of the pretreated food material. The method comprises the steps of pretreating part of raw materials of the dish before cooking, and comprises the pretreatment processes of blanching, soaking, frying, pickling, sizing and the like. And (4) a carding paper record table, and performing seasoning use amount correction on the raw materials subjected to pretreatment processing. According to published data and documents and conventional cooking operation methods in the kitchen, the using amount of various seasonings in the pretreatment process is increased in the kitchen cooking information recorded by the dish according to information such as the weight ratio of absorbed oil when different kinds of food are used.

(6) Compiling a dish cooking database. The dietician compiles all the recorded cooking information of dishes and the seasoning amount in the preprocessing process of subsequent calculation and correction into a database format which can be used for computer analysis for subsequent calculation.

Secondly, the user A enters the restaurant for dining:

firstly, scanning a code by a mobile phone to enter an applet, filling personal information:

the user A is a male in the age of 35, engages in light physical labor, is willing to improve the physical condition of hypertension per se through healthy diet, enters a designated restaurant at lunch time, and enters a personalized nutrition program by scanning a two-dimensional code on a poster when queuing in front of a dish serving window.

The small program screen opening picture displays that the user A is a personal nutrilogist, the user A enters a personal information collection interface after lightly touching the screen, the interface requires the user to actively fill in necessary options such as name, telephone, date of birth, height, weight, body fat rate, blood pressure, daily physical activity intensity, whether exercise is performed with the purpose of body building and the like, and if filling in the necessary options is not completed, submission cannot be completed, and next operation cannot be performed.

And (II) reading menu and vegetable nutrition evaluation information, preselecting and checking pre-evaluation:

1. preselecting:

after the user A submits the personal information, the user A selects the restaurant, and when the user A queues the personal information, the user A reads all dishes provided by the restaurant on the day in a food ordering interface, and can also find whether the user has a dish which the user wants to eat in the uppermost search bar, input the name of the dish in the search box, and click the left-side search, so that the user can find the dish in the menu.

In the ordering interface, the user A can see nutrition evaluation information of each dish, including energy values, raw materials and ingredients, other seasonings and the like. The front of each dish is provided with a circle which has three colors of red, yellow and green and respectively represent three grades of high oil and/or high salt, medium oil and/or medium salt, low oil and low salt. The explanation is provided in the page: the red color indicates that the dish is rich in oil and/or salt, the dish with red circles is selected without problems, and the dish with green circles is healthier.

The user A preselects when queuing, selects 1 part of rice, 1 part of fish-flavored shredded pork and 1 part of crucian soup, and adds the selected ingredients according to the plus sign on the right side of the dish. After confirmation and submission, the default food intake is 100%, indicating that user a can eat all of the dishes by default.

2. Checking pre-evaluation:

after the user A submits, the user A enters a personalized nutrition guidance interface, and firstly sees the nutrition scores of the meal, the nutrition scores are presented in the form of colored circles, and specific scores are arranged in the middle of the circles. The score of the user A for a single meal is based on the proportion of fat in the meal to the three high-yield nutrients and the proportion of salt, livestock, poultry, aquatic meat and vegetables to the recommended amount, and finally the four scores of the fat, the salt, the meat and the vegetables are added to obtain the nutritional score of the meal. The colors of the outer ring correspond to different scores, show three colors of red, yellow and green, and show good, better and general meanings.

The personalized evaluation sentences are respectively used for evaluating and guiding the nutrition of the intake of fat, salt, meat and vegetables, and the four-sentence spoken sentences are displayed and correspond to the scores of the meals.

User a sees 4 personalized nutritional assessments and guidance by sliding the screen up and down: the people who eat the tea are too salty and cheerful, and the blood pressure is good due to less salt. "vegetables eat too little, much more it is good! "" fat is eaten a little bit more, and a little bit less is perfect. "" meat was eaten at a much higher point, taking care to grow meat ".

3. Adjusting the ordering:

and after seeing the evaluation, the user A is unsatisfied with the ordering, the user A can click the menu returned from the lower left corner of the interface to modify the menu again, the quantities of the rice, the shredded pork with fish fragrance and the crucian soup which are ordered originally are still respectively 1, click the minus under the shredded pork with fish fragrance, remove the dish, change the dish into shredded pork with cowpea frying, submit the dish according to the same flow after determining, check the nutrition evaluation, determine to order the dish according to the small program, and faithfully purchase the corresponding dish in a window.

After eating, looking up personalized nutrition evaluation and guidance in real time:

1. the food intake is adjusted according to the actual meal intake.

After the user A finishes eating, the user A finds that the rice is completely eaten, about half of the fish soup is left, and the cowpea shredded pork is almost completely eaten, so that the food intake adjustment of the meal is returned, and the food intake of the rice, the fish soup and the cowpea shredded pork are respectively adjusted to be 100%, 50% and 90%.

And looking up nutrition evaluation and guidance. After submitting the food, checking the actual nutrition guidance, finding that the score is 7, integrally presenting the appropriate or slightly more condition of the evaluation guidance sentence, clicking 'next meal suggestion' at the right lower side, and allowing the user A to see that the applet recommends egg-cooked meat and tomato-fried eggs to the user A, wherein the eggs are dishes which are lovely to eat at ordinary times and are recommended according with the nutrition guidance.

A detailed nutrient intake evaluation is consulted. User a also wants to see a more specific nutrient intake by clicking on a "detailed report" below the nutrient instruction interface screen, which includes both a nutrient intake assessment and a single meal food intake assessment.

The nutrient evaluation of the productivity is presented in a circular ring form and comprises three parts of fat, carbohydrate and protein, wherein each part can be marked with green, yellow and red colors and respectively represents the nutrient evaluation results of three grades of suitability, excess/deficiency and serious excess/serious deficiency. The explanation is provided in "teach you understand": green indicates a very healthy scale, yellow indicates a slightly off-regulated scale, and red indicates a severely off-regulated scale. A found that this meal had a slightly lower protein content and a healthier intake of fat and carbohydrates.

User a slides the interface down to view the food and nutrients for a single meal, the interface showing the oil, salt, sugar intake and food intake for cereals, potatoes, vegetables, livestock, poultry, aquatic, soy, fruit, milk and iron, zinc, calcium, sodium, vitamin C, cholesterol. The bottom and head of the light blue striped color box in the graph represent the lowest and highest values of the recommended intake (recommended values vary from person to person), while the purple dots represent the actual intake for the meal.

(IV) checking the nutrition evaluation and guidance throughout the day:

three meals in the morning, the middle and the evening of the user A are recorded through the small program, after seven hours at night, the user sees that the full-day report is updated at the top in the report list of the small program, no dishes are scored in the full-day report, three sentences of guidance about fruits, milk, rivers and seafood are added, and the user can check all guidance sentences through sliding the screen up and down due to the limited screen of the mobile phone.

By adopting the system and the method for realizing personalized instant nutrition evaluation and guidance based on the centralized catering environment, the system and the method can be applied to large-scale people, the nutrition information can reach each diner, the nutrition evaluation information of dishes is obtained before the diner finishes eating, and the personalized nutrition evaluation and guidance information is immediately obtained after the diner finishes eating. According to the invention, through key catering cooking information, standardized manual operation acquisition is adopted, and higher accuracy of a data result is ensured; the professional nutrition evaluation and guidance results generated by the software are presented in a visual and spoken form, the information display interface is friendly, a user can quickly know the professional nutrition evaluation, and the nutrition guidance is convenient to operate. The invention realizes individual nutrition evaluation and guidance, generates nutrition evaluation and guidance for individuals based on the nutrition demand of individual characteristics and actual food eaten by the individuals, and has different nutrition evaluation and guidance among different individuals even if eating the same food.

In this specification, the invention has been described with reference to specific embodiments thereof. It will, however, be evident that various modifications and changes may be made thereto without departing from the broader spirit and scope of the invention. The specification and drawings are, accordingly, to be regarded in an illustrative rather than a restrictive sense.

Claims

1. A system for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment is characterized by comprising:

and the visual information display module is connected with the information acquisition module and the online data processing module and is used for feeding back nutrition evaluation and guidance information and displaying the dish nutrition evaluation information and the personal nutrition evaluation and nutrition health risk early warning and guidance information.

2. The system for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment according to claim 1, wherein the information acquisition module comprises:

3. The system for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment according to claim 2, wherein the online data processing module comprises:

and the evaluation and guidance module is connected with the online database and the user information acquisition unit and used for judging the nutrition of the dishes according to the cooking process information of the dishes, judging the nutrition intake evaluation according to personal information, carrying out individual nutrition health risk early warning generated based on the modeling of individual continuous diet and stage health index data, and carrying out nutrition guidance.

4. The system for realizing personalized instant nutrition evaluation and guidance based on a centralized catering environment according to claim 3, wherein the visualized information display module comprises:

5. A method for implementing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment by using the system of claim 1, wherein the method comprises the following steps:

6. The method for realizing personalized instant nutrition evaluation and guidance based on the centralized meal supply environment according to claim 5, wherein the step (1) specifically comprises the following steps:

(1.1) recording kitchen cooking information;

and (1.3) compiling a dish cooking database.

7. The method for realizing personalized instant nutrition evaluation and guidance based on a centralized meal supply environment according to claim 5, wherein the step (3) specifically comprises the following steps: