JP2003141259A - Meal management system and its method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a meal management system by which from preparation of a menu up to acceptance of selection can be easily and promptly performed, and its method. SOLUTION: A system 100 on the manufacturer's side collects, stores pieces of information regarding materials to be used for meals from other manufacturers 101, etc., and provides the pieces of information according to a request from the outside. In addition, pieces of information regarding a single dish and the meals are prepared by using the collected pieces of data, etc., and provided to a network system on the hospital's side. Menus for every patient are prepared based on the pieces of information transmitted from the system 100 on the manufacturer's side and pieces of information regarding patients, provided to the patients and the selection of the meals is accepted on the hospital's side. The pieces of information on the meals accepted from the patients are transmitted to the system 100 on the manufacturer's side in block. Pieces of information for ordering materials are prepared based on the pieces of information received from a hospital and an order processing to a foodstuff supplier 103 is performed based on them in the system 100 on the manufacturer's side.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a meal management system and method thereof, and more specifically, a meal management system for managing meals provided to a target person such as a patient of a medical institution using a computer system, The method and computer program.

[0002]

2. Description of the Related Art Conventionally, by using a computer system to manage the provision of meals to be provided to patients in nursing facilities such as nursing homes and medical facilities such as hospitals,
Attempts have been made to improve the quality of medical services, pursue comfort for patients, and rationalize the provision of meals that match the illness of patients.

For example, in Japanese Unexamined Patent Publication No. 9-16552, an electronic menu is provided in which, when a material name to be used for the purpose of diet therapy or the like is specified, a food name using the material name is extracted from a table and displayed on a display unit. A creation device is disclosed. According to such a technique, it is possible to electronically create a menu by selecting a food name corresponding to dietary therapy.

Further, Japanese Patent Laid-Open No. 10-295650 discloses that a meal menu is provided within a possible range and a selection is accepted in order to enhance the enjoyment of meals for hospitalized patients in the hospital and to increase their energy to fight illness. A ward meal order collection system is disclosed.

Further, in Japanese Patent Laid-Open No. 2000-99578, when presenting a reservation menu for the target person to select a meal menu at a predetermined date and time, preference information pre-registered for each target person is reflected. Then, a system having menu selection means for presenting reservation-necessary menu information that the target person can easily select is disclosed. According to such a technique, in a department such as a hospital that plans a menu for a certain period of time, a menu plan that appropriately takes into account the tastes of individual subjects is created.

[0006] Further, Japanese Patent Laid-Open No. 2001-184416 discloses a memory that stores a meal menu table for each disease for the purpose of providing appropriate dietary guidance to each patient and contributing to the recovery of the medical condition of the patient by the meal. Means are provided to search for a menu table corresponding to the sickness change of each patient from this storage means, and to provide a diet therapy provided with a search and distribution means for outputting the searched menu table to distribute to each patient. A system is disclosed. According to this system, it is possible to give appropriate dietary guidance so that a dietary meal for an inpatient, such as a dietitian's menu, can be taken according to an appropriate disease, and
It becomes possible to easily take appropriate meals for each disease based on the doctor's dietary instruction.

[0007]

However, in the above-described conventional system for managing the meal provided to the target person, the recipe is created based on the nutritional guidance of the doctor or the like, the nutritional guidance is given to the patient, or the recipe is used. Most of the entire system, such as the selection of materials, consists of manual processing. That is, there is a problem that the processing using the computer system is realized only in a part of the system.

Further, in the conventional system, the recipe itself to be provided to the patient is fixed. Therefore, if a particular recipe contains ingredients that are inappropriate for the patient, such as due to the patient's illness or preferences, the particular recipe is removed from the menu that should be provided to the patient without consideration. There was a problem that it would end up.

[0009] Further, with the recent explosive advancement of technology related to the Internet, management of various meals utilizing a network system has been developed, and a part of it has been put into practical use. From this point of view, the providers of food ingredients also use the network to provide information on food ingredients that can be widely provided to each medical institution, etc., and to prepare menus at medical institutions and provide meals for patients. There is a need to help increase motivation. In addition, it is desired to construct a large-scale system that manages information about meals so that it is possible to consistently perform such processes from providing information to ordering materials at medical institutions. However, the conventional system devised for the purpose of dealing with dietary treatment in a medical institution has a problem that it cannot fully meet the demand for such large-scale dietary management.

The present invention has been made in order to solve such a problem, and its purpose is to provide a meal at a medical institution that can quickly and easily carry out from preparation of menu to acceptance of selection. It is to provide a management system and a method thereof.

Another object of the present invention is to provide a meal management system and method capable of providing a subject with a more versatile menu than ever before.

Another object of the present invention is to provide a food management system capable of consistently and automatically providing information from the side of providing the ingredients, preparing and accepting the menu, and ordering the ingredients based on the acceptance. To provide that method.

[0013]

In order to achieve such an object, the present invention according to claim 1 provides a first system for managing information on meals to be provided to a subject, and A meal management system of a medical institution that communicates with a second system that manages meals of a target person through a network, wherein the first system stores material information that is information about the nutritional value of ingredients included in meals. A stored material information storage means, a means for creating a meal menu containing the material based on the material information stored in the material information storage means, and a means for transmitting the menu created by the means for creating the menu And the second system comprises
Means for receiving the menu transmitted by the means for transmitting the menu, target person information storage means for storing target person information including the allowable range of the nutrient intake of the target person, and stored in the target person information storage means Based on the target person information
It is characterized by comprising means for adjusting the amount of ingredients contained in each of the meals in the menu received by the means for receiving the menu, and means for providing the menu adjusted by the adjusting means.

Here, the first system corresponds to the manufacturer side system 100 in the following embodiments, and the second system corresponds to the network system of the hospital 120 in the following embodiments. is there.

The invention described in claim 2 is the same as claim 1.
In the diet management system according to [1], the second system receives a selection of a meal to be ingested by the target person from the menu provided by the means for providing the menu, and the selection. Further comprising means for transmitting selected meal information which is information regarding meals, wherein the first system is based on the selected meal information transmitted by the means for transmitting the selected meal information, to the supplier of the ingredient. It is characterized by further comprising means for creating ordering information for ordering the material.

The invention described in claim 3 is the same as claim 1
Alternatively, in the meal management system according to the item 2, the means for creating the menu is a combination of the ingredients to create a single dish and a combination of the single dishes created by the means for creating the single dish to provide the meal. And means for preparing meals.

The invention according to claim 4 is the same as claim 1.
In the diet management system according to any one of 1 to 3, the second system further includes a nutritional guidance information storage unit that stores information regarding nutritional guidance for the target person,
The means for providing the menu further provides information on the nutritional guidance stored in the nutritional guidance information storage means.

The invention described in claim 5 is the same as claim 1.
In the meal management system according to any one of items 1 to 4, the ordering information includes an arrangement amount of the material and an arrangement date and time of the material.

The invention according to claim 6 is the same as claim 3
The meal management system according to claim 1, wherein the first system further comprises means for transmitting the information on the single-dish food to the second system, and the second system means for transmitting information on the single-dish food. Further means for providing the information of the single-dish food transmitted by, and means for accepting the selection of the single-dish food ingested by the target person from the single-dish food provided by the means for providing the information of the single-dish food It is characterized by being provided.

The invention according to claim 7 provides the invention according to claim 6.
In the meal management system according to the above item 2, the second system further includes a nutritional guidance information storage unit that stores information regarding nutritional guidance for the target person, and the unit that provides the information on the single dish is the nutritional guidance information. It is characterized by further providing information on the nutritional guidance stored in the storage means.

The invention described in claim 8 is the same as claim 1.
The meal management system according to any one of claims 1 to 7, wherein the means for providing the menu transmits the menu to an information terminal used by the subject.

Further, the invention according to claim 9 is a meal management system for managing information on meals to be provided to a subject, and stores material information which is information on the nutritional value of ingredients included in meals. A material information storage means, a means for creating a meal menu containing the material based on the material information stored in the material information storage means, and a means for transmitting the menu created by the means for creating the menu. It is characterized by having.

The invention according to claim 10 is a meal management system for managing meals of a subject based on a menu created by the meal management system according to claim 9, and means for transmitting the menu. Means for receiving the menu transmitted by, and subject information storage means for storing subject information including the allowable range of the nutrient intake of the subject,
Means for adjusting the amount of ingredients contained in each of the meals in the menu received by the means for receiving the menu based on the allowable range of the nutrient intake stored in the subject information storage means, and the adjusting means And means for providing a menu adjusted by.

The invention according to claim 11 is a first system for managing information on meals to be provided to a subject,
A dietary management method using a dietary management system that communicates with a second system that manages the diet of the target person via a network, wherein the nutritional value of the ingredient contained in the dietary stored in the first system is stored. Based on material information, which is information about information, creates a menu of meals containing the material, transmits the created menu from the first system to the second system, and in the second system, The amount of the material contained in each of the transmitted menus is adjusted based on the subject information including the allowable range of the nutrient intake of the subject stored in advance, and the adjusted amount is adjusted in the second system. It is characterized by providing a menu.

The invention according to claim 12 is a computer program, which is a computer system that manages information on meals to be provided to a subject, and stores information about nutritional values of ingredients contained in meals stored in advance. It is characterized in that a menu of meals including the material is created based on the material information, and the created menu is transmitted to another computer system.

Further, the invention according to claim 13 is a computer program, which causes another computer system according to claim 12 to receive the transmitted menu and stores the nutrition of the subject in advance. It is characterized in that the amount of the material contained in each of the received menus is adjusted based on the subject information including the allowable range of the intake amount, and the adjusted menu is provided.

[0027]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described in detail below with reference to the drawings.

(First Embodiment) FIG. 1 is a system configuration diagram showing an example of the configuration of a meal management system to which the present invention is applied. As shown in the figure, the meal management system includes a plurality of personal computers (PCs) used in each of a maker system 100 that is a computer system installed in a food maker and another food maker (another maker) 101. ), A PC used in each of the fresh food producers 102 such as agricultural cooperatives and fishery cooperatives, and foodstuff suppliers 10 such as wholesalers and distributors.
The PC used in 3 and the network system built in the hospital are configured to be able to communicate with each other through a network such as the Internet.

The maker system 100 includes a material database (DB) 111, a creation unit 112 and a recipe DB 11.
9, a menu DB 117, a foodstuff arrangement section 118, a foodstuff arrangement DB 116, and a product DB 114.

The material DB 111 accumulates the simulation result when a meal menu (menu) simulation is executed, the type of material requested to be ordered by the hospital 120 and the required number of arrangements, and this information is stored in another manufacturer 101. And a database for information disclosure provided to the fresh food producer 102. Also, this material DB111
Stores the material information such as the price, nutritional value, and inventory quantity of the material provided by the other manufacturer 101 or the fresh food producer 102, and can be browsed or registered from the PC of the other manufacturer 101 or the fresh food producer 102. It is configured and used for information exchange on the side of providing material information. An example of data stored in the material DB 111 is shown below.

[0031]

[Table 1]

Note that the contents shown in the above table are merely examples, and it is possible to record, for example, material price and variable element information of physical distribution.

The recipe DB 119 is a database that stores information on a single-dish combined with ingredients, and the information to be stored in the menu DB 117 is created based on this data. An example of data stored in the recipe DB 119 is shown below.

[0034]

[Table 2]

The product DB 114 is the maker system 1
It is a database that stores material information such as nutritional value, price and material of a product manufactured by a food maker who is a manager of 00. An example of the data stored in this database is shown below.

[0036]

[Table 3]

The menu DB 117 is composed of the material DB 111,
The information on the menu of meals created based on the data stored in the recipe DB 119 and the product DB 114 and the information (reservation / confirmation information) on the order of the material transmitted from the hospital are stored. An example of the data stored in this database is shown below.

[0038]

[Table 4]

Further, the menu DB 117 stores the requirement value for each case obtained by linking the patient information in the hospital DB owned by the hospital and the information in the nutritional guidance information DB. This requirement value is the tolerance range of dietary nutritional value and ingredients required by the hospital side, and is classified into, for example, internal medicine, surgery, etc., as well as guidance specific units of ingested nutrition required by affected area, physique, age, current weight, etc. It Further, the menu DB 117 is prepared in advance with a combination pattern set when a meal is prepared by combining single dishes. This pattern set has a combination of material units,
In addition to patterns pre-constructed by accumulated information such as nutrition guidance guidelines, patterns developed by hospitals for specific diseases,
It includes a simulation set that replaces the materials and automatically calculates based on the condition settings required by the hospital such as salt reduction and sugar control. The requirement value and the pattern set may be based on the request from the hospital or may be based on the patient's request such as diet.

The creation unit 112 extracts data relating to the material stored in the material DB 111 or the product DB 114, creates data of a single-dish combined with the extracted data, and stores the data in the recipe DB 119, or the data stored in the recipe DB 119. It has a function of creating a menu (menu) of a plurality of meals by combining the data of the single dishes and storing it in the menu DB 117.

The foodstuff arranging section 118 has a menu DB 117.
The food reservation / confirmation information received from the hospital is extracted from the information stored in, and order information is created based on the amount of materials to be ordered and the date and time of arrangement, and the food ingredients DB
Store in 116. The foodstuff arrangement DB 116 is a database that discloses ordering information for ordering raw materials, such as the amount of foodstuffs to be arranged, to the PC of the foodstuff supplier 103. In addition, this database stores information on the stock amount of materials in a distribution base such as a warehouse, which is transmitted from the PC of the foodstuff supplier 103 to the maker system 100. An example of ordering information stored in the foodstuff arrangement DB 116 is shown below.

[0042]

[Table 5]

A network system provided in the hospital 120 is connected to a LAN (Local Area Network) 124 in which a hospital system 121, a PC 123 used by a patient, and a nutrition system 125 are installed in the hospital. The LAN is configured to be able to communicate with each other.

The hospital-side system 121 is a computer system used to manage the meal of a patient who is a subject who provides a meal, and is connected to a hospital DB 122 which stores information regarding the patient and information regarding meal reservations. ing. Here, the information about the patient, that is, the patient information includes at least the allowable range of the nutritional intake of the patient. An example of information stored in the hospital DB 122 is shown below.

[0045]

[Table 6]

Here, the information after the date is the information of the meal actually ingested by the patient and is automatically input every day in the hospital system 121 in response to the selection of the meal by the patient. is there.

The nutrition department system 125 is a computer system managed by a doctor or a nutritionist who is in charge of nutritional guidance in a hospital, and uses a nutritional guidance information DB 126 that stores nutritional guidance information for each patient case. Provide nutritional guidance to patients. Nutrition guidance information DB1
Numeral 26 is a hospital side (a doctor, a nurse, a registered dietitian) from various methods for patients who have to continuously keep data of ingested meals as personal treatment records of patients and control weight, for example. ) Is used as a judgment data when selecting. An example of data stored in this database is shown below.

[0048]

[Table 7]

Other manufacturers 101, fresh food producers 10
2. The PC of the food supplier 103 and the computer system in the network on the hospital 120 side have an Internet connection function and a WWW (World Wide Web).
It has a browsing function and software for browsing Web pages. In the meal management system to which the present invention is applied, another manufacturer 101, fresh food producer 10
2. The PC of the foodstuff supplier 103 and the computer system in the hospital 120 side network are communicably connected to the maker system 100 via the network.

By adopting such a configuration, the maker system 100 collects and accumulates information on ingredients used for meals from other makers 101 and fresh food producers 102, and responds to requests from the outside. Provide leverage information. In addition to the collected data, the maker system 100 also uses information on the food maker's products that has been accumulated in advance to create information on individual dishes and meals, and provides the information to the network system on the hospital 120 side.

On the other hand, on the hospital side, the manufacturer system 1
Create a menu for each patient based on the information sent from 00 and the information about the patient and provide it to the patient,
Accept menu selections from patients. The meal information received from the patient is sent to the maker system 100 as aggregated reservation / confirmation information. The maker system 100 creates information for ordering ingredients based on the information received from the hospital, and performs order processing to the foodstuff supplier 103 based on this. In this way, from the registration and provision of information about the material by the material manufacturer,
The computer system is used to consistently manage the process of ordering the materials used for the patient's meal.

Each computer system used in the meal management system to which the present invention is applied can be connected to the Internet or an intranet connected to the Internet via a gateway. The patient's PC may be any information terminal that can be connected to the network in a wired or wireless manner.
andyphone System) or PDA (Pe with communication function)
A mobile information terminal such as rsonal Digital Assistant) may be used.

FIG. 2 is a block diagram showing an example of the hardware configuration of a computer system used as the manufacturer system 100. It should be noted that the other computer system configuring the meal management system to which the present invention is applied can also have substantially the same hardware configuration as that shown in this figure.

The computer system 200 includes a central processing unit (CPU) 201 for controlling the entire server and a ROM (Read Only Me) in which computer programs are stored.
mory) 202 and a RAM (Random Access Memory) 2 that provides a temporary data storage area necessary for executing a program
03, and these are connected via the bus 204. Further, the computer system 200 is a digital device that exchanges information between the communication device 205 that connects to a network such as the Internet or an intranet, and the material DB 111, the recipe DB 119, the product DB 114, the menu DB 117, and the foodstuff arrangement DB 116 described above. An interface 206, an image output device 207 that generates a display screen to be transmitted to another computer system, and a keyboard / mouse interface 208 to which a keyboard 210 and a mouse 209 are connected, and these are provided to the CPU 201 via the bus 204. It is connected.

With this configuration, the fresh food producer 1
02, the computer of the foodstuff supplier 103 and the computer system connected to the network of the hospital 120 side, the connection request to the maker side system 100 is sent to the CPU 2 via the network, the communication device 205, and the bus 204.
Sent to 01. In response to the transmitted request, the CPU 201 returns a login screen from the image output device 207 to the computer system. The user of the computer system inputs necessary information on the login screen displayed on the display using an input device such as a keyboard, and inputs the input information in the same manner as the connection request in the CPU 20.
Send to 1. Here, the login screen displayed on the user's computer system is, for example, HTML (Hy
per TextMarkup Language) format and XML (Extensible)
It can be created using markup language such as Markup Language) format.

In this way, the manufacturer system 10
0 can provide the service by using the display screen transmitted to the accessed computer system, or can provide the service by prompting the input of the information. These various functions are achieved by the CPU 201 executing a computer program stored in the ROM 202. Therefore, the computer program used in the present embodiment is a concept including not only those written in a programming language such as a high-level language but also the text written in the above-mentioned markup language.

Next, with reference to the flowchart of FIG. 3, the procedure of the process executed by the maker system 100 in the meal management method according to this embodiment will be described.

First, the maker system 100 collects information necessary for creating menus and arranging materials from the PCs of other manufacturers 101 or fresh producers 102 and stores it in the material DB 111. In addition, in response to a request from a PC of another manufacturer 101 or a fresh producer 102, a material DB
The material information accumulated in 111 is provided (step S3
002). Through such processing, the information accumulated in the material DB 111 on the material supplier side can be shared.

Next, in the creating unit 112, the material DB
The material information stored in the 111 and the product DB 114 is extracted to create information on a single-dish combined with the material and stored in the recipe DB 119. Furthermore, the creation unit 112
Uses the requirement value and the pattern set stored in the menu DB 117 to combine the information of the single dishes stored in the recipe DB 119 to create the information of the meal including at least one single dish. Further, the nutritional value of the prepared meal is calculated based on the nutritional value of the product and the nutritional value of the fresh food.

Then, the information of the plurality of prepared meals is
It is stored in the menu DB 117 as a meal menu selected by the patient (step S3004). The information on the individual dishes and menus created in this way is
It is provided to the hospital-side system 121 via the Internet (step S3006).

Next, the maker system 100 is changed from the hospital system 121 provided in a plurality of hospitals to the hospital 1
The schedule and confirmation information of the meal of the patient created on the side of 20 is received. This information is stored in the menu DB 117 (step S3008). The foodstuff arranging unit 118 extracts the schedule / confirmation information received in step S3008 from the menu DB 117 and totals it, and automatically calculates the amount of ingredients necessary for cooking and the information necessary for delivery.
At the same time, using the calculated value and the stock information in the distribution base recorded in the food material arrangement DB 116, the food material arrangement information in which the material amount and the delivery information are classified for each food material provider is created (step S3010). Then, the prepared foodstuff arrangement information is transmitted to each PC of the foodstuff supplier 103 (step S3012).

Next, with reference to FIG. 4, of the meal management method according to the present embodiment, the processing executed in the network system on the hospital side will be described.

The information in the menu DB 117 transmitted from the manufacturer system 100 is the hospital system 1
It is received by the nutrition department system 125 via 21 (step S4002). At this time, the hospital system 12
1 extracts the patient information which is the information regarding the patient stored in the hospital DB 122, and also transmits it to the nutrition department system 125. The nutrition department system 125 creates a menu for each patient based on the received menu information and patient information (step S4004).

Specifically, the menu is created by comparing the nutritional value of each meal included in the menu information with the allowable range of the nutritional intake included in the patient information. As a result of this matching process, for meals that exceed the allowable range of nutrient intake, the amount of ingredients is reduced so that the nutritional value falls within the allowable range. On the other hand, for a diet that does not reach the allowable range of nutrition intake, the amount of ingredients is increased so that the nutrition department falls within the allowable range. In addition, for meals that include ingredients that should not be provided to the patient due to patient preferences or illness, the ingredients may be changed to other ingredients.

Further, the nutrition department system 125 sums up the nutrition intakes of the patient within a certain period, and the total result and the nutritional guidance information DB stored in the hospital DB 122.
Based on 126, the amount of material included in the single-dish food is adjusted to create a single-dish food to be proposed to each patient.

The menu for each patient created by the nutrition system 125 is passed to the hospital system 121 and stored in the hospital DB 122. The hospital system 121
In response to the access from the patient's PC 123, a menu of meals corresponding to each patient is provided, and the selection of meals to be taken by the patient is accepted from the menu of the meals (step S4006). The provision and reception of this menu includes, for example, a Web page described in a markup language such as HTML, which includes a menu and a meal selection button, and is connected to the patient's PC 1.
It can be performed by displaying on the display of 23.

The hospital system 121 receives information on meals desired to be ingested from the PCs 123 of a plurality of patients in the hospital 120. Then, the information of the selected meals received is totaled to create meal reservation / confirmation information (step S
4008). Then, the created reservation / confirmation information is transmitted to the manufacturer system 100 (step S401).
0). The reservation / confirmation information transmitted in this way is used when the ordering information is created in the maker system 100 as described above.

(Second Embodiment) When providing a meal menu to a patient on the hospital side, the selection of a single dish is accepted from the patient to prepare a meal consisting of at least one selected single dish or the patient. It is also possible to provide nutritional guidance to. Next, with reference to FIG. 5, an embodiment will be described in which the meal management system of the present invention is used to accept selection of a single dish from a patient. The system configuration shown in the example of FIG. 1 can be used as the meal management system according to this embodiment.

In this embodiment, the manufacturer system 10
The information in the recipe DB 119 is transmitted from 0 to the network system of the hospital 120 together with the information in the menu DB 117. This information is received by the nutrition system 125 via the hospital system 121 (step S
5002). At this time, the hospital-side system 121 is
The patient information, which is the information about the patient stored in B122, is extracted and also transmitted to the nutrition department system 125. The nutrition department system 125 creates a menu for each patient based on the received menu information and patient information, as in the above-described embodiment (step S5004). The menu for each patient created by the nutrition system 125 is
It is passed to the hospital system 121 and stored in the hospital DB 122.

The hospital-side system 121 is the PC 12 of the patient.
In accordance with the access from 3, the menu of meals corresponding to each patient is provided together with the information of the single meal, and the selection of the meal to be ingested by the patient or the selection of the combination of the single meal is accepted (step S5006).

The hospital system 121 receives selection of meals desired to be ingested from the PCs 123 of a plurality of patients in the hospital 120. If the patient selects the single dish (Yes route of step S5008),
Create a new meal by combining selected single dishes. At this time, the nutritional guidance information corresponding to the created meal is extracted from the nutritional guidance information DB 126, and the information of the selected content and the nutritional guidance information are combined to the PC 123 of the patient.
Display on top and accept confirmation of selection (step S
5010). In this way, the hospital system 121
Accepts confirmation from the patient's PC 123 or accepts selection of meals in the menu.

The hospital-side system 121 totals the information on the selected meals received from the patient to create meal reservation / confirmation information (step S5012). Then, the created reservation / confirmation information is transmitted to the manufacturer system 100 (step S5014). The reservation / confirmation information transmitted in this way is used to create order information in the manufacturer system 100, as described above.

FIG. 6 shows an example of a selected meal acceptance screen displayed on the display of the PC 123 of the patient in step S5006 of FIG. The selection meal acceptance screen 600 is a menu 60 of meals in order from the top of the drawing.
5, menu 607 for single dishes, display field 60 for selection contents
8 and a display column 611 for nutritional guidance content are arranged. In the meal menu 605, a meal name 603 and a photograph 604 of a single meal that composes the meal are displayed. The patient can change the type of meal by selecting the arrow button 602 using a pointing device such as a mouse connected to the PC 123. The hospital system 121 changes the type of meal to be displayed in response to the selection of the arrow button 602. the patient,
By selecting the button 601 when the desired meal is displayed on the screen 600, it is possible to make a reservation for the meal to be ingested.

The menu D 607 for the individual dishes includes Recipe D.
The photograph of each single dish stored in B119 is displayed.
If the patient wants to combine a single meal, he or she will use the pointing device to select the desired single meal photos from this menu. The hospital-side system 121 combines the selected single dishes, and performs step S501 in FIG.
The process of 0 is executed. In addition, the patient can make a reservation for a meal to be ingested by selecting the desired single meal and then selecting the button 606.

The selection content display field 608 displays a photograph of a meal or a single meal selected by the patient, nutritional value information 610, a radar chart 609, and a serving date. In the nutrition guidance content display field 611, the guidance content corresponding to each patient extracted from the nutrition guidance information DB 126 is displayed. The nutritional guidance information is "If you have a low amount of calcium, try to eat a large amount of calcium. For example, eat a lot of milk and small fish." For example, advice information such as “Reduce the amount of miso and soy sauce.” However, the content of instruction is not limited to these.

(Third Embodiment) The present invention can be applied not only to patients in medical institutions such as hospitals but also to providing meals to home patients.

FIG. 7 is a system configuration diagram showing an example of the configuration of the meal management system to which the present invention is applied, and conceptually shows only the part related to the present embodiment.

The meal management system is a network system of the hospital 120 and mobile information having a WWW-based browsing function such as a mobile phone used by a patient in a home patient environment 702 such as a home, a PHS, and a PDA having a communication function. The terminal is connected via a mobile network 701 and the Internet 700 so that they can communicate with each other. The point that the system of the hospital 120 is connected to the manufacturer system 100 of FIG. 1 and the like is the same as in the above-described embodiment.

By adopting such a configuration, the home patient uses the mobile device to access the hospital system 121, and based on the Web page displayed on the display unit,
It is possible to make a reservation for a meal by selecting a desired meal or combining single dishes.

The communication means between the patient and the hospital system 121 in the home patient environment is not limited to providing information in the form of a Web page via the Internet, and other communication means such as e-mail or FAX. May be used.

The preferred embodiments of the present invention have been described above, but it goes without saying that the present invention can be implemented in various forms other than those described above. For example, the hospital 120 in FIG.
An accounting server equipped with an accounting database for accounting operations in a hospital may be connected to the LAN 124 installed in, to thereby perform insurance point calculation and settlement.

In this case, the insurance score corresponding to the meal selected by the patient is recorded in, for example, the hospital DB 122. This insurance score is automatically calculated based on the selection process of the meal by the patient using the PC 123. Hospital side system 121
Sends the information of the insurance points recorded in the hospital DB 122 to the accounting server at regular intervals. The accounting server calculates the total insurance points within a certain period and the food expenses of each patient based on the received information, and registers it in the accounting database.

The LA installed in the hospital 120 shown in FIG.
N124 is connected to the kitchen server installed at the actual cooking site (kitchen), such as the kitchen or lunch center,
The kitchen server may be equipped with a kitchen database for managing cooking schedules, cooking results, and leftover meals of patients.

In this case, in the kitchen database, the amount of the prepared meal provided to the patient and the amount of the meal actually ingested by the patient are stored in association with the patient information.
This information is registered in the nutritional guidance information DB 126 via the nutrition department system 125. In the nutrition system 125,
This information can be used to determine nutritional guidance information to provide to each patient.

The information on the meal taken by the patient can be managed by, for example, attaching a non-contact IC tag which describes the patient's information to the serving container. In this case, the collector who collects the serving container from the patient uses the non-contact IC tag reader / writer to read the patient information in the non-contact IC tag attached to the collected serving container. Then, the state of leftover food in the serving container corresponding to the read patient information is reported to the manager of the kitchen server. The manager of the kitchen server reflects the content of the report received from the collector of the serving container in the kitchen database.

Further, the above-mentioned process of providing the menu to the patient may be performed using this kitchen server. This allows the kitchen administrator to edit and process the automatically created menu according to the recipe that can be actually provided and then provide the menu to the patient.

It is also possible to register stock information of materials in the kitchen in the above-mentioned kitchen database and use this information to create food arrangement information. In this case, when creating the schedule / confirmation information in the hospital system 121, the kitchen database is referred to and the ingredients that are out of stock during cooking are grasped. The stockout information of the material on the hospital side is transmitted to the manufacturer system 100 as a part of the schedule / confirmation information. On the other hand, the information of the stock quantity of the material at the distribution base is transmitted from the PC of the food material supplier 103 to the maker system 100 and registered in the food material arrangement DB 116.

Foodstuff arranging section 1 of maker system 100
Reference numeral 18 indicates instruction data such as final material delivery amount, delivery location, delivery procedure, delivery time, etc., using reservation / confirmation information, inventory information at the distribution base, and information such as the shipping quantity of the food manufacturer. Created as Hospital System 12
Answer 1 Then, after obtaining approval from the hospital-side system 121 for the instruction data, the foodstuff supplier 103 is actually
Request material arrangement.

Further, the above-mentioned display screen to be displayed on the PC 123 display of the patient is an example for explanation, and the arrangement and size of the display area are not limited to the above-mentioned embodiment.

Further, in the above-mentioned embodiment, an example in which computer systems having different functions are connected to the LAN in the hospital has been described, but it is obvious to those skilled in the art that a plurality of functions can be realized by one computer system. Is.

Regarding the method of suggesting a single dish, adjusting the ingredients, and nutritional guidance in the above-mentioned embodiment,
The hospital may prioritize and selectively execute based on the nutritional status of the patient.

The selection of meals on the hospital side is not limited to patients, but may be made by doctors or nurses.

Further, various modifications other than the above-described form are possible. However, as long as the modification is based on the technical idea described in the claims, the modification is within the technical scope of the present invention.

[0094]

As described above, according to the present invention,
It will be possible to quickly and easily prepare a menu and accept selections.

Further, since the amount of the material included in the meal can be changed, the variety of menus can be provided to the target person.

Furthermore, it becomes possible to consistently and automatically perform the information provision from the material providing side, the preparation and reception of the menu, and the ordering of the material based on the reception.

[Brief description of drawings]

FIG. 1 is a system configuration diagram showing a configuration example of a meal management system to which the present invention is applied.

FIG. 2 is a block diagram showing an example of a hardware configuration of a computer system used as a manufacturer system.

FIG. 3 is a flowchart showing an example of a processing procedure executed by a maker system in the meal management method according to the present embodiment.

FIG. 4 is a flowchart showing an example of a processing procedure executed by a network system in a hospital in the meal management method according to the present embodiment.

FIG. 5 is a flowchart showing an example (second embodiment) of a processing procedure executed by a network system in a hospital in the meal management method according to the present embodiment.

FIG. 6 is a diagram showing an example of a selection meal acceptance screen displayed on the display of the patient's PC 123.

FIG. 7 is a system configuration diagram showing a configuration example of a home-based patient meal management system to which the present invention is applied.

[Explanation of symbols]

100 Manufacturer system 101 Other manufacturers 102 Fresh food producers 103 Food supplier 111 Material DB 112 Creation Department 114 product DB 116 Food Arrangement DB 117 Menu DB 118 Food Arrangement Department 119 Recipe DB 120 hospitals 121 Hospital system 122 Hospital DB 123 PC 124 LAN 125 Nutrition System 126 Nutrition Guidance Information DB 200 computer system 201 CPU 202 ROM 203 RAM 204 bus 205 communication device 206 digital interface 207 Image output device 208 Keyboard / Mouse Interface 209 mouse 210 keyboard 600 Selection acceptance screen 601 button 602 arrow button 603 Name of meal 604 Single dish 605 meal menu 606 button 607 Menu for single dishes 608 Display column of selection contents 609 Radar Chart 610 Nutrition information 611 Display column for nutritional guidance 700 Internet 701 Mobile network 702 Home patient environment

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Noriko Usui             1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa             Elementary Food Research Institute

Claims (13)

[Claims] 1. A first system for managing information on meals to be provided to a subject, and a second system for managing meals for the subject.
Is a diet management system for communicating via a network via a network, and the first system is a material information storage unit that stores material information that is information relating to the nutritional value of the ingredients included in the meal, and the material information storage unit. The second system includes: means for creating a menu of meals containing the material based on the material information stored in the means; and means for transmitting the menu created by the means for creating the menu. Means for receiving the menu transmitted by the means for transmitting the menu, subject information storing means for storing subject information including the allowable range of the nutrient intake of the subject, and the subject information storing means for storing the subject information Means for adjusting the amount of ingredients contained in each of the meals in the menu received by the means for receiving the menu, based on the subject information; And a means for providing a menu adjusted by the adjusting means. 2. The second system, means for accepting a selection of a meal to be ingested by the target person from the menu provided by the means for providing the menu, and information on the meal for which the selection is accepted. Further comprising means for transmitting the selected food information, wherein the first system provides the material to the supplier of the material based on the selected food information transmitted by the means for transmitting the selected food information. The meal management system according to claim 1, further comprising means for creating order information for placing an order. 3. The menu creating means is a meal creating means for creating the meal by combining the means for creating a single-dish food by combining the ingredients and the single-edition food created by the means for creating the single-dish food. The meal management system according to claim 1 or 2, further comprising: 4. The second system further comprises nutritional guidance information storage means for storing information on nutritional guidance for the subject, and means for providing the menu is stored in the nutritional guidance information storage means. The diet management system according to claim 1, further comprising providing information on the nutritional guidance. 5. The ordering information includes an order quantity of the material,
2. The arrangement date and time of the material are included.
The meal management system according to any one of to 4. 6. The first system further comprises means for transmitting information on the single dish to the second system, and the second system is transmitted by means for transmitting information on the single dish. Further comprising means for providing information on a single dish, and means for accepting selection of a single dish to be ingested by the target person from among single dishes provided by the means for providing information on the single dish. The food management system according to claim 3, wherein the food management system is a food management system. 7. The second system further comprises nutritional guidance information storage means for storing information on nutritional guidance for the target person, and the means for providing information on the individual dishes is stored in the nutritional guidance information storage means. 7. The diet management system according to claim 6, further providing stored information regarding the nutritional guidance. 8. The meal management system according to claim 1, wherein the means for providing the menu transmits the menu to an information terminal used by the subject. 9. A meal management system for managing information on meals to be provided to a target person, comprising material information storage means for storing material information, which is information on the nutritional value of ingredients included in a meal, and the material information. Meal management including means for creating a menu of meals containing the material based on the material information stored in the storage means, and means for transmitting the menu created by the means for creating the menu system. 10. A meal management system for managing a subject's meal based on a menu created by the meal management system according to claim 9, and means for receiving the menu transmitted by the means for transmitting the menu. And a target person information storage unit that stores target person information including the allowable range of the nutrient intake amount of the target person, and the menu is received based on the allowable range of the nutrient intake amount stored in the target person information storage unit. A meal management system comprising: means for adjusting the amount of ingredients contained in each of the meals in the menu received by the means; and means for providing the menu adjusted by the adjusting means. 11. A meal management system using a meal management system in which a first system for managing information on meals to be provided to a target person and a second system for managing meals for the target person communicate via a network. A method, wherein in the first system, a menu of meals containing the ingredients is created based on ingredient information that is information about nutritional values of ingredients included in meals stored in advance, The created menu is transmitted to the second system, and in the second system, based on target person information including an allowable range of the nutrient intake of the target person stored in advance,
A dietary management method comprising: adjusting the amount of ingredients included in each of the transmitted menus; and providing the adjusted menus in the second system. 12. A computer system for managing information on meals to be provided to a target person, based on material information, which is information on the nutritional value of ingredients included in meals stored in advance, and a menu of meals containing the ingredients. And causing the computer to transmit the created menu to another computer system. 13. The other computer system according to claim 12, wherein the transmitted menu is received, and based on the subject information including an allowable range of the nutrient intake of the subject stored in advance, A computer program for adjusting the amount of material included in each of the received menus and providing the adjusted menus.