JP2002024399A - Method for operating food provision system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide unexpensively a food service that fits a request proper to each person to each of many members. SOLUTION: Members belonging to this system are classified into a plurality of groups on the basis of the health condition and the social life environment of each person to be registered, various types of menu recipes that fit the nutritional demands of members belonging to the respective groups are prepared for every group and recorded, and when a registered member makes a request, a prescribed number of menu recipes is selected among the menu recipes prepared for the group to which the registered member belongs and is provided for cooking.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for operating a system for providing an appropriate meal service to a member.

[0002]

2. Description of the Related Art There are various types of catering facilities for persons involved in ordinary households, schools, hospitals, companies and other facilities, and many people are provided with meals. However,
In the conventional lunch system, meals are served with a uniform menu, or dishes are provided in a delivery format according to a customer's order. As a result, there is a problem that the food provided does not provide the user with necessary and sufficient nutrition and energy, or does not meet the user's illness, working conditions and preferences. Was.

[0003] Also, in recent years, single-dwelling of middle-aged and elderly people has been increasing, but it is difficult for those people to cook for one person by themselves, so they purchase foods provided at so-called convenience stores and prepared food counters. In many cases, they spend their time on so-called retort foods. And recently, such single or solitary individuals are no longer restricted to the middle-aged and older groups, and are spreading to housewives, office workers, students, and elementary and junior high school students. However, these types of cooked foods are limited in type, and there is a problem that the seasonings and the like are uniform and easy to get tired, but on the other hand, buyers always tend to make a choice biased to one side It has been pointed out that there is a possibility that health problems may occur.

Various diets have been proposed for people who are allergic to food or who are suffering from so-called adult diseases, lifestyle-related diseases, and the like. Not yet proposed. Therefore, a system that meets the diverse tastes and needs of various people, has no excess or deficiency in nutrition and energy, adapts to their own diet, etc., has a variety of contents, and provides delicious dishes economically Is desired.

On the other hand, in today's lunch systems, large amounts of leftovers and wastes are generated, and waste of precious food and energy, and environmental pollution by wastes have become problems.
However, a catering system that can solve such problems and satisfy various requirements in the past is contrary to the management philosophy of reducing costs by bulk purchasing and mass cooking, and it is considered that it can not be economically feasible. I was In addition, providing such a variety of dishes requires competing with the food service industry, which is close to offering a single item in terms of price, and thus requires rational management software.

[0006]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to meet the tastes of a large number of subscribing members and to provide each person with the necessary and sufficient nutrition. It is an object of the present invention to provide a system that can supply sufficient energy and energy, can adapt to each living environment and dietary treatment, and can supply a fully enjoyable meal at low cost. The present invention aims at ordering and effectively utilizing large quantities of ingredients through the use of rational management software and retort and other preserved foods, and harmonizing the diverse needs of members with the cost reduction by mass cooking. And a catering supply system such as

[0007]

SUMMARY OF THE INVENTION The object of the present invention is as follows.
The members belonging to the catering system are classified and registered into a plurality of groups based on their own health condition and social living environment, and a large number of menu recipes for each group that meet the nutritional requirements of the members belonging to each group. When a registered member makes a request after preparing the type, a required number of menu recipes are selected from menu recipes prepared for the group to which the member belongs, and dishes prepared according to the recipe are selected. To be achieved.

[0008] The object of the present invention is further achieved by operating the catering system by performing the following steps. (a) A step of grouping a large number of people having various health conditions and social living environments based on their health conditions and social living environments, and preparing a large number of menu recipes adapted from a nutritional viewpoint for each group. (b) When a member is recruited and a member is found, record personal data including personal identification data, health condition data, social and living environment data, and data on maladaptive conditions for cooking, and Incorporating into any one group based on the data. (c) selecting a required number of menu recipes from menu recipes prepared for the group to which the member belongs when receiving a request from the member; (d) providing the member with a dish prepared according to the menu recipe selected in the previous step;

[0009] It is another object of the present invention to further provide (a) a member data file in which personal data of a subscribing member is recorded, and a menu for each group in which a menu recipe created for each group determined based on the personal data of the member is recorded. Building a database comprising a recipe file;
(b) Recruiting members, registering them with personal identification codes, and registering personal data including at least the member's personal identification data, health status data, and social and living environment data based on the declaration. While recording in a file,
Determining the group to which the member belongs; (c)
Causing the member to make a meal request;
(d) selecting a menu recipe file for each group corresponding to the group to which the member belongs in response to a request from a member, and selecting a required number of menu recipes from the menu recipes recorded in the file; (e) providing the meal to the member based on the menu recipe selected in the step of the preceding paragraph, and sequentially executing the method.

In a further preferred embodiment, the object of the present invention is realized by performing the following steps in order to operate a catering system. (a) For a large number of menu recipes, at least a menu recipe file that records the name and category of the dishes for each menu, the type of food used, the amount used, nutritional components and energy, and the member Grouping based on the combination of social living conditions, selecting a menu recipe group that is appropriate for each group from the menu recipe file, recording the menu recipe file for each group, personal identification data of subscribing members, health Constructing a database comprising state data, social and living environment data, and a member data file for recording personal data including the code of the group to which the user belongs; (b) recruiting members, registering them with a personal identification code, registering at least the member's personal identification data, health condition data, social living environment data,
A step of recording personal data including a belonging group code determined based on the personal data in a member data file. (c) causing the member to make a meal request; (d) selecting a predetermined number of menu recipes from a group-specific menu recipe file corresponding to the group code of the member in response to a request from the member;

[0011]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a block diagram showing an outline of a configuration and an operation method of a lunch support system according to the present invention,
FIG. 2 is an information processing flowchart showing a method of creating an individual menu recipe. The lunch support system according to the present invention includes a database 1 and a menu input device 2,
A system including these devices can communicate with a large number of subscribers 10 via the I / O 3 and the communication medium 4. In addition, this system has a catering center 5 as an attached facility.

Thus, in a preferred embodiment, the database 1 comprises the files described below. 1． Inventory file Recorded items: name of dish, serial number, name of person in charge of cooking, cooking date, production amount, delivery date, delivery amount, stock amount. 2． Lunch center file Recorded items: location, charge area, and delivery route of the lunch center. 3． Menu recipe file Recorded items: a) Name of dish b) Category of Japanese / Western Chinese ethnic and other dishes c) Appetizer, staple food, main dish, side dish, soup or soup, dessert and other contents d) Other alternative foods Data e) Data on the applicability of breakfast, lunch, evening and evening meals f) Data on the season of the food ingredients g) Contraindications based on the health status data of members h) Data on the type, amount of use, nutritional components and energy of the ingredients used 4. Member data file The files include a health condition data file and a social life environment data file. Items recorded in each file are as follows. A: Health condition data file Recorded items: a) Age and gender b) Height and weight c) Medical history, current illness and current treatment received d) Presence / absence and history of taking medication e) Impaired eating and drinking function F) Presence or absence of dietary restrictions specified by the physician and their contents, if any; g) Presence or absence of contraindications to the diet, if any; h) Pregnancy for women i) Meal J) Other physical characteristics B: Social and living environment data Items to be recorded: a) Name, address, telephone number b) Occupation and degree of work c) Type and degree of sports currently performed d) Nursing care certification data e) Group relationship data with other members

The menu recipes are prepared by a group の, such as a trained cook or a registered dietitian, for example, once a month or every season, and are input to the database 1 through the menu recipe input device 2. On the other hand, the members are grouped from a nutritional point of view based on the health condition data and the social living environment data, and are assigned a group code. This grouping is, for example, based on the declared medical examination information and personal data, is divided into healthy persons, persons in need of care, patients suffering from various diseases, and the like.
The ranking is based on age, gender, severity, etc. In another embodiment, the group may include, for example, a healthy male clerk weighing 60 kg, a male clerk weighing 60 kg hyperglycemic, a 17-year-old healthy female high school student weighing 45 kg, 80-year-old unemployed hyperglycemic men, women weighing 50 kg, 25-year-old 6-month-old pregnant women, and nursing 30-year-old women, are divided into groups represented by some typical membership models.

[0014] Each group is assigned a number of menu recipes appropriate for the group from among those recorded in the menu recipe file, and these are recorded in the group-specific menu recipe file, and the members of the corresponding group receive the menu recipes. When a request is made, the required number of menu recipes are selected from the group-specific menu recipe file by an appropriate method. In selecting these menus, it is desirable to consider the preference and dislike of the members' dishes, various contraindications, etc., and the distribution of Japanese, Western and Chinese ethnics.
Also, when responding to a request from group ゜ such as a family,
Try to avoid inconvenience. In order to support the distribution of menus for each group, it is recommended that the database 1 be provided with a food nutrition analysis data file and nutrition evaluation software for cooking.

When an access is made from the member 10 through the communication medium 4, first, it is checked whether or not the access is from an existing member. As a communication medium, telephone, fax, mail, etc. can be used, but it is recommended to use the Internet, e-mail, or the like. In the case of access from a non-subscriber, it is checked whether or not the subscriber is a new subscriber, and if the subscriber is a subscriber, a subscription procedure is performed.
The applicant is referred to the data to be recorded in the member data file, and based on the response, a personal identification data file, a health condition data file, and a social life environment data file of the member are created. .

A request from an existing member may be only one meal at a time, but is usually in the form of three meals, lunch, dinner only, morning and dinner only for a certain period of time. Thus, in the preferred embodiment, when the actual menu is to be determined, the subroutine shown in FIG. 2 and the individual menu recipe creation software are executed. When this software is executed, first, the grouping of the member is checked. The member's personal data will be updated each time there is a report from the member, and will be updated as the year elapses, so if there is a need to change the group with such update, the group will be changed. Then, the group-specific menu recipe file, personal data file, and inventory data file corresponding to the subscribing member are opened, and the requested number of menu recipes are selected from the group-specific menu recipe file.

Next, it is checked one by one whether or not the ingredients used in each dish included in the selected menu recipe conform to various conditions recorded as personal data. If this check reveals that an inappropriate ingredient is used, the menu recipe is replaced with another appropriate menu recipe. More specifically, in the personal data file, data such as nutritional guidance items by a specialist doctor, restrictions on calories and salt, contraindications, personal preferences, etc. are recorded, and menu recipes based on these data are recorded. The check of the dishes included in is performed. When it is confirmed that all the dishes are compatible, the next step is to check the stock of the dishes described in the menu recipe. When the use of a dish that is out of stock is found, the menu recipe is replaced, and it is checked again whether or not the condition conforms to the conditions recorded as personal data, and the presence or absence of stock is checked.

When the above conditions are satisfied for all dishes, the menu recipe is distributed according to a member's request. The distribution destination may be only the member concerned,
Usually it is a lunch center5. Thus, the dishes are delivered from the lunch center 5 to the designated place at the date and time designated by the member,
Fees will be collected using the payment method specified by the member. For example, a bank withdrawal, a bank transfer, a credit card, a debit card, and the like can be considered. The dishes, in the preferred embodiment, are provided in a combination of retort foods or in a quick-frozen form packed in trays. However, the form of the dish and the providing method are not particularly limited, and can be provided in various forms, such as a packed lunch or a packed assortment of prepared foods including fresh products, or a frozen product provided by thawing and heating. In some cases, it is provided in the form of ingredients prepared below together with the recipe, and may be cooked by members, or served as a meal in a restaurant or cafeteria that has been contracted.

The configuration of the present invention is not limited to the above-described embodiment. For example, the form of the food to be supplied and the supply method are not limited at all, and the recorded items of various files are not limited. Can be freely modified, and the present invention covers all the modified embodiments which can be easily conceived from the above description.

[0020]

Since the present invention is constructed as described above, according to the present invention, it is possible to provide a low-cost meal to each of a large number of subscribing members in accordance with the individual's unique health condition and requirements. Become. In addition, according to the present invention, since a large amount of food materials can be procured and supplied in large quantities, there is no waste of food materials,
It can supply a variety of dishes at low cost.

[Brief description of the drawings]

FIG. 1 is a block diagram showing an outline of a configuration of a meal support system according to the present invention.

FIG. 2 is a flowchart for information processing showing a method of creating a menu recipe for each individual.

[Explanation of symbols]

 1 Database 2 Menu input device 3 I / O 4 Communication media 5 Food center 10 Member

Claims (17)

[Claims] Claims 1. Affiliated members are classified and registered into a plurality of groups based on their own health status and social living environment, and menu recipes that meet nutritional requirements of members belonging to each group are provided for each group. When a registered member makes a request, prepare a required number of menu recipes from the menu recipes prepared for the group to which the member belongs, and select the required number of menu recipes. Providing the food for cooking. 2. A method of operating a catering system, comprising the steps of: (a) A step of grouping a large number of people having various health conditions and social living environments based on their health conditions and social living environments, and preparing a large number of menu recipes adapted from a nutritional viewpoint for each group. (b) When a member is recruited and a member is found, record personal data including personal identification data, health condition data, social and living environment data, and data on maladaptive conditions for cooking, and Incorporating into any one group based on the data. (c) selecting a required number of menu recipes from menu recipes prepared for the group to which the member belongs when receiving a request from the member; (d) providing the member with a dish prepared according to the menu recipe selected in the previous step; (A) A member data file in which personal data of a registered member is recorded, and a menu recipe file for each group in which menu recipes created for each group determined based on the personal data of the member are recorded. And (b) recruit members to join,
A personal identification code is assigned and registered. Based on the declaration, personal data including at least the member's health data and social life environment data are recorded in the member data file together with the personal identification data, and Determining the group to which the member belongs, and recording the group code in the member data file; (c) causing the member to make a request for lunch; and (d) in response to the request from the member, Selecting a menu recipe file for each group corresponding to the group to which it belongs, and further selecting the required number of menu recipes from the menu recipes recorded in the file; and (e) selecting the menu recipe selected in the previous step. Providing the meal to the member based on the meal order. Stem operation method. 4. A method for operating a lunch system comprising the following steps. (a) For a large number of menu recipes, a menu recipe file that records at least the name and category of the dishes for each menu, the type of food used, the amount used, the nutritional content and energy, and the member's health status Group recipes are grouped based on the combination of social living conditions, and menu recipe files for each group that record appropriate menu recipes for each group, personal identification data of participating members, health condition data, social living environment data, Constructing a database comprising: a member data file for recording personal data including a code of an affiliated group; (b) recruiting members, registering them with a personal identification code, registering at least the member's personal identification data, health condition data, social living environment data,
A step of recording personal data including a belonging group code determined based on the personal data together with a personal identification code in a member data file. (c) causing the member to make a meal request; (d) selecting a predetermined number of menu recipes from a group-specific menu recipe file corresponding to the group code of the member in response to a request from the member; 5. The database includes a lunch center file, wherein the selected menu recipe is distributed to a lunch center in charge of the member, and dishes described in the menu recipe are distributed to the member. Or the method of operating the school lunch system described in 4. 6. The method according to claim 3, wherein the menu recipe file includes the following data for each menu. 1. Name of the dish 2. Category of Japanese / Western Chinese ethnic and other dishes 3. Appetizer, staple food, staple food, side dish, soup or soup, dessert and other contents 4. Data on other alternative recipes 5. 5. Data on the suitability of breakfast, lunch and evening meals. Data on seasonal ingredients 7. Contraindications based on member health data 8. Data on the type of food used, amount used, nutritional components and energy 7. The personal identification data recorded in the member data file includes a personal identification code, a group code, a name declared by the member, a telephone number, and a fee settlement method. How to operate the lunch system described. 8. The method according to claim 3, wherein the health condition data recorded in the member data file includes the following data declared by the member. 1. Age and gender 2. Height and weight 3. Medical history and details of current illness and current treatment 4. Presence / absence and history of taking medication 5. Presence / absence and extent of eating and drinking functions 6. Designated by a doctor 8. Existence of restricted diets and their contents, if any. 7. Contraindications to the diet and their contents, if any. 8. Pregnancy for women. Physical characteristics other than the above 9. The method according to claim 3, wherein the social life environment data recorded in the member data file includes the following data declared by the member. 1. Degree of occupation and labor 2. Type and degree of sports currently being performed 3. Nursing care certification data Group relationship data with other members 10. The method according to claim 3, wherein the personal data recorded in the member data file includes data on tastes and dislikes of meals. 11. The method according to claim 3, wherein the step of selecting and determining a menu recipe based on personal data recorded in the member data file in response to a request from the member is comprised of the following steps. 1. The method for operating the lunch system according to 1. a) receiving the request from the member and identifying the group to which the member belongs; b) a step of selecting a predetermined number of menu recipes from a menu recipe file corresponding to the group to which the member belongs; c) When the dish recorded in the selected menu recipe is checked for appropriateness by referring to the personal data recorded in the member's member data file, and an inappropriate dish is found. Selecting an appropriate alternative menu recipe and obtaining an appropriate menu recipe. d) a step of providing a predetermined dish to the member based on the appropriate menu recipe obtained in the steps described in the preceding paragraph. 12. The method according to claim 3, wherein the health condition data recorded in the member data file includes the following data declared by the member. 1. Age and gender 2. Height and weight 3. Medical history and current illness and details of treatment currently being taken 4. Presence / absence and history of taking medicine 5. Presence / absence of eating function (chewing and swallowing function) 6. Existence and restriction of dietary restrictions specified by the physician and their contents, if any. 7. Presence or absence of contraindications to the diet and their contents. 8. Pregnancy for women. Required energy 13. The method according to claim 3, wherein the social and living environment data recorded in the member data file includes the following data declared by the member. 1. 1. Occupation and degree of labor 2. The type and degree of sports currently being performed Nursing care certification data 4. Group relationship data with family and other related members 14. The method according to claim 3, wherein the personal data recorded in the member data file includes data on tastes and dislikes of meals. 15. The menu data recorded in the menu recipe file includes at least data on the name and category of each dish, the type of ingredients used, the amount used, the nutritional component, the energy and the adaptation conditions for the member group. The method of operating a catering system according to any one of claims 3 to 14. 16. The method according to claim 1, wherein the dish is provided as a retort food. 17. The method according to claim 1, wherein the dishes are provided as cooked frozen foods.