JP2002083052A - Nutrition guidance system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve educational effects on a nutrition guidance by accurately grasping food preference and a daily food amount by letting a participant who have a nutrition guidance actually take meals, presenting a necessary nutrition amount based upon personal data on each participant and ideal nutrition balance and comparing them with the actual food preference and food amount, and speedily giving the guidance after a meal. SOLUTION: A participant who has a nutrition guidance has meal experience by selecting favorite items out of many food items whose nutrition amount of one dish is controlled and taking a meal of the daily amount and enters meal data consisting of food items taken in the meal experience and the number of dishes and personal data on the age, sex, physique, life activity strength, etc., of the participant into a mark sheet type meal card 1; and an automatic reader 6 connected to a data processor 5 reads the meal data and personal data listed in the meal card and the data processor analyzes the meal details of the meal experience, compares them with the necessary nutrition amount based upon the personal data, and generates a guidance material 8, so that the nutrition guidance is given according to the guidance material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a nutritional guidance system capable of providing accurate and prompt guidance on dietary habits to individual participants.

[0002]

[Conventional nutritional guidance and its problems] It is extremely important to prevent a lifestyle-related disease, such as obesity, diabetes, hyperlipidemia or hypertension, to make a proper diet for daily health management. In order to provide accurate nutrition guidance, it is necessary to accurately understand the diet of each participant receiving the guidance, and to determine the age, gender, body position (height and weight), Personal data such as the amount of exercise) must also be fully considered.

[0003] In the conventional nutritional guidance, a participant lists all the foods and drinks that the participant took in a few days, and the instructor calculates the nutritional balance and energy amount from the listed food and drink data. In consideration of the calculation result and the personal data, guidance materials for each participant are created, and nutrition guidance is provided based on the materials.

[0004] However, it is rare for a participant to take notes each time when recording the contents of meals, and even to measure the amount of intake, and also to measure the amount of ingredients and seasonings contained in the meal. It is also difficult to accurately determine the amount of seasonings, especially in the case of eating out.

[0005] Therefore, the eating and drinking data has a problem that it is inaccurate as a material for providing proper nutritional guidance, because there is a considerable amount of omission of recording of meal contents and misrecognition and miswriting of the intake amount.

In general, a computer is used to calculate the nutritional balance and energy amount from eating and drinking data. However, since data of meal contents for two to three days (6 to 9 servings) must be input, data is required. The input was time-consuming and the preparation of the instructional materials was not possible immediately, so the participants received nutritional guidance a few days after submitting the record of the meal, that is, when they forgot the contents of the meal, There is also a problem that even if the record of meals, that is, the advantages and disadvantages of meals actually eaten are pointed out in the nutritional guidance, the memory of the contents of the meals is not clear, so the actual feeling is not so much understood, and the result of the guidance is hard to appear.

[0007] In response to the above-mentioned nutritional guidance, experience-based nutritional guidance for actually giving participants meals has also been performed. In this hands-on nutritional guidance, all participants eat the same amount of lunch made in consideration of the nutritional balance and the amount of energy, and after the meal, the contents of the lunch and the nutritional balance are explained.

[0008] However, in the conventional hands-on nutritional guidance, only the standard meals are experienced, and the participants' individual tastes, daily meals, and nutritional requirements based on personal data are not considered. There is a problem that the educational effect is weak and the learning effect is low.

[0009]

[Purpose] The purpose of the present invention is to make a participant receiving nutritional guidance actually eat a meal, to accurately grasp the taste of food and the amount of daily meal, and to determine nutritional requirements based on personal data of each participant. It is to improve the educational effect of nutritional guidance by presenting the amount and the ideal nutritional balance, comparing it with the actual dietary preference and dietary amount, and providing guidance immediately after the meal.

[0010]

In order to achieve the above object, a nutritional guidance system according to claim 1 of the present invention provides a nutritional guidance system for a participant who receives nutritional guidance, in which a number of nutrients for one dish are controlled. A meal experience of selecting the items you like from among the food items of your choice and having them eat the same amount of food as daily, meal data consisting of the food items you ate in this meal experience and the number of dishes, and participating Personal data such as the age, gender, body position and intensity of life activity of a person are input to a data processing device, and the data processing device analyzes the contents of the meal at the meal experience and compares it with the nutritional requirement based on the personal data. It is characterized by preparing instructional materials and providing nutritional guidance based on the instructional materials.

The nutritional guidance system according to the second aspect of the present invention provides a participant who receives nutritional guidance to select a favorite item from among a large number of cooked items in which the nutrition amount for one dish is controlled. Conducted a meal experience in which the same amount of food was eaten as in daily life, meal data consisting of the food items and the number of dishes eaten in this meal experience, and personal data such as the age, gender, body position, and intensity of living activities of the participants Are written on a meal card of a mark sheet type, and the meal data and personal data described on the meal card are read by an automatic reading device connected to a data processing device, and the contents of the meal in the meal experience are read by the data processing device. The method is characterized in that a guidance material is created by comparing the nutritional requirement based on the personal data and nutritional guidance is performed based on the guidance material.

[0012] Further, the meal experience is characterized in that a large number of dishes are arranged in a staple food, a main dish, a side dish and other corners, and the participants are allowed to freely select.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the nutritional guidance system according to the present invention will be described below in detail with reference to specific examples shown in the accompanying drawings.
In the nutritional guidance system of the present invention, first, a participant in a group unit such as a company or a group for receiving nutritional guidance has a meal experience in a cafeteria system in which a favorite one can be selected from a large number of dishes. Let it.

In this dining experience, a staple corner for rice and bread, a main dish corner for hamburger and ginger, a side dish for stewed foods and salads, and other corners for tsukemono and miso soup are provided at the meal venue. In the corner, a plurality of types (for example, 5 to 6 types) of cooking items are separately arranged one by one.

Also, seasonings such as dressings and sauces are placed at each corner so that they can be used freely by ladle (a large and long spoon like a ladle). Is made to be able to be grasped by the number of cups of the ladle.

In the above-described meal experience, the participants are required to eat the same amount of meals as in daily life.
You can also choose to take more than one dish of the same dish, or not at all from a certain corner. For each of the above-mentioned cooking items, the nutrient amount per dish is accurately controlled, and the nutrient amount data is stored in a data processing device described later.

After finishing the meal experience, the participants are required to fill in necessary information on a meal card 1 as shown in FIGS. The meal card 1 is a mark sheet type data card in which a sample entry field 2, a meal content entry field 3, and a personal data entry field 4 are pre-printed. And fill in the data.

The sample entry column 2 shows an example of menu selection in consideration of nutritional balance, and a meal content entry column 3
In this example, the participant enters the number of dishes eaten in the right mark 3a of the menu described in the meal content entry column 3 according to this example.

More specifically, as shown in an enlarged manner in FIG. 2, the mark portion 3a of the menu that has not been eaten is left as it is without being painted, and [1]
/ 2], [1], or [2], for example, if you ate one and a half dishes, fill in [1/2] and [1] together, and if you ate three dishes, Paints both [1] and [2].

Further, in the personal data entry field 4, as shown in an enlarged manner in FIG. 3, each entry section of personal data such as name, gender, rocker key number, age, height, weight, life activity status, etc. is printed in advance. All of the parts except for the name entry part have a mark part 4a.

The locker key number entry section is used to fill in as a so-called ID number for identifying each participant by the number of the locker that stores the participant's luggage in the nutrition guidance facility. Instead of the locker key number, for example, in the case of giving nutrition guidance in the workplace unit, it may be used as an entry section for a number assigned to an individual such as a staff code.

Further, the entry section for the status of living activity can easily capture the intensity of living activity (the amount of exercise in daily life), which is the standard of nutritional requirement prescribed by the Ministry of Health and Welfare.

Next, the completed meal card 1 is collected, and the data written on each meal card is input to a computer as a data processing device. In this embodiment, as shown in FIG. 4, a computer 5 such as a personal computer is connected to an OMR (optical mark reader) 6 as an automatic data reader, and the meal card 1 is set in the OMR. Then, the contents of the card can be automatically and continuously read.

The computer 5 is connected to a printer 7 serving as a data output device. The printer 7 can output an evaluation sheet 8 for each participant's meal which serves as nutritional guidance data. Details of the evaluation sheet 8 will be described later.

In the computer 5, the fat, salt, vegetable and energy amounts contained in each of the food items provided in the above-mentioned dining experience are input in advance. Based on the meal data entered in the above, the fat, salt, vegetable, and energy amounts that the participant took in the meal of the meal experience are calculated.

The computer 5 stores data relating to the nutritional requirements. Each participant can enter the data based on his / her gender, age, height, and daily activities described in the personal data entry field 4 of the meal card 1. Calculates the target values of energy, fat, salt and vegetables that should be consumed by one meal, and the approximate amount of what foods should be consumed per day (for three servings) and what would be an ideal meal Is done.

The data calculated by the computer 5 as described above is output from the printer 7 as the evaluation sheet 8 and passed to the participants.

FIGS. 5 to 8 show an example of the evaluation sheet 8. The evaluation sheet 8 includes a meal content display column 9 for a meal experience and a guide amount display column 1 indicating an ideal meal guide.
0, Evaluation column 11 and Remarks column 1 of meals taken during the meal experience
2 is printed in advance.

As shown in the enlarged view of FIG. 6, the total content of energy consumed during the meal experience, the staple food, the main dish, the side dish, and other foods selected from the respective corners during the meal experience are displayed in the meal content display column 9. The name, the amount, the amount of each energy and the amount of energy of the seasoning are displayed.

In the reference amount display field 10, the participant ingests (for three servings) per day based on the nutritional requirements of each participant calculated by the computer 5 as shown in FIG. An example is displayed of the total amount of energy to be consumed and what kind of food and how much should be consumed for an ideal meal.

In the evaluation section 11, as shown in the enlarged view of FIG. 8, the energy, fat, salt, and vegetable intake of the meal taken by the eating experience are stored in the computer 5 in the same manner as the above-mentioned reference amount display section. Based on the participant's individual nutritional requirements calculated above, the participant is shown in comparison with the target amounts of energy, fat, salt, and vegetables to be consumed per meal.

The remarks column 12 shows a simple comment about the difference between the intake amount and the target amount shown in the evaluation column 11 and the lifestyle.

The comment is composed of a summary of the analysis result and simple advice, and the computer automatically selects an appropriate comment from a large number of patterns of comments previously input to the computer 5 based on the analysis result. It is.

Using the evaluation sheet 8 output as described above as a guide material, the participant receives nutritional guidance from a nutritionist or other expert on a group basis or individually, and receives advice on future eating habits and the like.

At this time, the participants not only receive explanations and guidance on the target values and ideal food items calculated based on the nutritional requirements, but also compare the food items and the intake amount selected by themselves. Participants receive guidance based on the diet, so participants can accurately grasp the strengths and weaknesses of their own eating habits and learn a correct diet that can prevent lifestyle-related diseases such as obesity, diabetes, hyperlipidemia, and hypertension. Can be turned on.

Also, since the evaluation sheet 8 can be output in a short period of time, for example, about 10 to 15 minutes after the meal experience, the participant can enjoy nutrition while the memory of the food items and the amount consumed in the meal experience is clear. There is a great merit as an educational effect that you can receive guidance, understand the content of the guidance easily and do not forget it.

[0037]

According to the nutritional guidance system of the present invention, the following functions and effects can be obtained. From a large number of cooking items with a controlled nutritional value for one dish, select a favorite item and have a meal experience of having the same amount of meals as usual. Obtain meal data consisting of the number of dishes, and this meal data,
Personal data such as the age, gender, body position, and intensity of life activity of each participant are compared with the nutritional requirements by the data processing device, and the comparison and analysis results are output as instructional materials. It is possible to accurately understand the daily dietary habits such as tastes and the amount of meals, etc., and to give accurate guidance, so it is a great educational effect that it is easy for participants to understand the contents of the guidance and it is hard to forget There are benefits.

In addition, since it is possible to comprehend the tastes of the participants' meals, it is possible to not only explain the ideal meals in nutritional guidance, but also provide advice on meals based on the food items the participants prefer, such as the cooking method and its cooking method. It is possible to effectively make other menu proposals or the like that match the food item, and furthermore, the participant can easily practice a diet according to the advice.

Further, the user is caused to enter the meal data and personal data in the meal experience into a mark sheet type meal card,
Since this meal card is read by the automatic reading device, data analysis in the data processing device can be performed quickly and accurately, and the participants can receive guidance while the memory of the actual dining experience is clear, and the content of the guidance Can understand the importance of dietary improvement based on the food.

Further, by making the participants who receive the nutritional guidance on a group basis such as a company unit or a group unit, there is also an advantage that the cost of cooking in a meal experience can be reduced.

[Brief description of the drawings]

FIG. 1 is a diagram showing an example of a meal card.

FIG. 2 is an enlarged view showing an example of a meal content entry column.

FIG. 3 is an enlarged view showing an example of a personal data entry column.

FIG. 4 is a diagram illustrating an example of a configuration of a data processing device.

FIG. 5 is a diagram showing an example of an evaluation sheet.

FIG. 6 is an enlarged view showing an example of a meal content display column.

FIG. 7 is an enlarged view showing an example of a meal reference amount display column.

FIG. 8 is an enlarged view showing an example of a meal content evaluation column.

[Explanation of symbols]

 1 meal card 2 sample entry field 3 meal content entry field 4 personal data entry field 5 computer 6 OMR 7 printer 8 evaluation sheet 9 meal content display field 10 guideline display field 11 evaluation field 12 remarks field

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masami Fujisawa 5-6-41 Toyosu, Koto-ku, Tokyo Nisshin Sugar Co., Ltd. Leisure Development Division F-term (reference) 5B049 CC42

Claims (3)

[Claims] 1. A participant receiving nutritional guidance is asked to select a favorite item from among a large number of dishes whose nutritional amount is controlled for one dish and eat the same amount of food as daily. A meal experience was conducted, and meal data consisting of the food items and the number of dishes eaten in the meal experience and personal data such as the age, gender, body position, and intensity of living activities of the participants were input to the data processing device. A nutritional guidance system that analyzes the contents of the meal in the meal experience in the data processing device, creates guidance materials by comparing the nutritional requirements based on the personal data, and provides nutrition guidance based on the guidance materials. 2. A participant receiving nutritional guidance is asked to select a favorite item from among a large number of dishes whose nutritional amount is controlled for one dish and eat the same amount of food as in daily life. Have a meal experience, and fill in the mark sheet type meal card with meal data consisting of the food items and the number of dishes eaten in this meal experience, and personal data such as the age, gender, body position and intensity of living activities of the participants. Reading the meal data and the personal data described in the meal card by an automatic reading device connected to a data processing device, and analyzing the contents of the meal at the meal experience in the data processing device and nutrition based on the personal data. Nutrition guidance system that creates guidance materials in comparison with the required amount and provides nutrition guidance based on these guidance materials. 3. The meal experience includes a large number of food items as a staple food,
The nutritional guidance system according to claim 1, wherein the nutritional guidance system is divided into main dishes, side dishes and other corners and arranged so that participants can freely select the corners.