JP2006318169A - Eating and drinking management device, eating and drinking management system, and eating and drinking management method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an eating and driving management device for preparing a method for leaving a portion of food and drink uneaten even when the quantity of nutrient and/or caloric values included in food and drink selected by an individual exceeds the extents of the quantity of nutrient and/or caloric values whose ingestion is permitted. <P>SOLUTION: This eating and drinking management device is provided with an input part 10 for inputting meal information relating to food and drink that a user tries to ingest, a storage part 50 for storing food and drink information 300 relating to the nutrient and/or caloric values included in food and drink and an ingestion target value 400 of a user for the nutrient and/or caloric values, an arithmetic part 20 for comparing the food and drink information 300 and the ingestion target value 400 corresponding to the meal information, and a method preparing part 30 for preparing a method for leaving food and drink uneaten when the food and drink information 300 exceeds the ingestion target value 400. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a food and beverage management apparatus, a food and beverage management system, and a food and beverage management method for creating an appropriate method of taking a food and drink desired by individuals for individuals who are highly interested in health or who need a diet.

  In recent years, with the increase in patients with lifestyle-related diseases such as cancer, heart disease, stroke, diabetes, etc., the state of the disease can be reduced by reviewing meals, exercise, rest, etc. that are closely related to these lifestyle-related diseases, The concept of “primary prevention”, which prevents the onset of illness itself, is emphasized. Among them, diet therapy is considered to have a high effect on disease prevention and illness improvement, but it is optimal for ordinary people who do not have much knowledge about nutrition considering the daily nutritional balance and daily nutritional intake standards. Choosing food and drink is never easy. For individuals who have already developed diseases such as lifestyle-related diseases, there are many cases in which dietary management is indispensable and food management cannot be continued and fails. Eating and drinking management requires a great deal of patience and patience, and as a result, symptoms cannot be continued and the complications are complicated. Eating and drinking is one of the pleasures of many people, and how to reduce dietary stress, continue dieting, and acquire proper eating habits is an important theme of nutritional guidance .

  With these backgrounds, conventionally, when purchasing or ordering food or drink at a restaurant or cooked food or drink, a technique for determining whether or not food or drink specified prior to food or drink has been proposed (for example, , See Patent Document 1).

FIG. 37 shows a conventional food and drink management system described in Patent Document 1. This system inputs the information which designates food and drink from the operation key 601 of the health management terminal 600 prior to eating and drinking, thereby the food management information and the food information stored in the health information management device 610 are displayed on the health management terminal. By transferring to 600, the health management terminal 600 determines whether or not to eat and drink, and outputs the determination result to the liquid crystal display 602. In addition, when an individual who is to manage food and drink is going to eat and drink, by inputting information that specifies the food and drink prior to eating and drinking, the amount and heat of nutrients contained in the food and drink and personal medical treatment Based on the results, it is characterized by comparing the amount of nutrients and the amount of heat that are allowed to be consumed in a day and quickly determining whether or not to eat or drink. According to this configuration, when the user designates a food or drink containing nutrients and calorie that exceeds the amount allowed to be consumed, food and drink management can be performed by disabling the intake of the food and drink.
JP 2002-73817 A

  However, in this conventional configuration, since the food and drink specified by the individual is limited to determining whether or not food is allowed or not, the amount of nutrients and the amount of heat contained in the food and drink desired by the user are Even if the amount of nutrients and the amount of heat allowed to be consumed are exceeded, the food and drink desired by the user cannot be consumed.

  The present invention solves the above-mentioned problem, even if the amount of nutrients and / or the amount of heat contained in the food and drink selected by the individual exceeds the range of the amount of nutrients and / or the amount of heat allowed to be ingested. An object of the present invention is to provide a food and beverage management apparatus, a food and beverage management system, and a food and beverage management method that can create a method for leaving a part of the food and drink.

  In order to solve the above-described conventional problems, the food and beverage management apparatus according to the present invention includes an input unit that inputs meal information related to food and drink that a user intends to ingest, and food and drink related to nutrients and / or calories contained in the food and drink. A storage unit storing the user's intake target value for information and nutrients and / or calorific value, a calculation unit for comparing the food / drink information corresponding to the meal information with the intake target value, and the food / drink When the information exceeds the ingestion target value, an uneaten way creating unit for creating a way to uneat the food and drink is provided.

  In addition, the food and beverage management system of the present invention includes a user terminal including an input unit that inputs meal information about food and drink that a user intends to ingest, a transmission unit that transmits the meal information, the user terminal, and a network. The server connected via the receiver, the server receiving the meal information transmitted from the user terminal, the food and drink information on the nutrients and / or calories contained in the food and drink, and the nutrients and A storage unit that stores the user's intake target value for the amount of heat, a calculation unit that compares the food and beverage information corresponding to the meal information with the intake target value, and the food and beverage information is the intake target. When it exceeds the value, it includes a leftover method creating unit that creates a leftover method of the food and drink.

  Moreover, the food and drink management method of the present invention includes an input unit for inputting meal information related to food and drink that the user intends to ingest, food and drink information relating to nutrients and / or calories contained in the food and drink, and nutrients and / or calories. A storage unit in which the target intake value of the user is stored, a calculation unit that compares the food and beverage information corresponding to the meal information with the target intake value, and the food and beverage information exceeds the target intake value Using the food and beverage management device provided with a leftover method for creating a leftover method of the food and beverage, and comparing the food and beverage information corresponding to the meal information and the intake target value And when the food / beverage information exceeds the intake target value, a step of creating how to leave the food / beverage is included.

  According to the present invention, even if the amount of nutrients and / or the amount of heat contained in the food and drink selected by the individual exceeds the range of nutrients and / or the amount of heat allowed to be ingested, a part of the food and drink It is possible to provide a food and beverage management apparatus, a food and beverage management system and a food and beverage management method that can create a method for leaving food.

  The food and beverage management apparatus of the present invention includes an input unit that inputs meal information related to food and drink that the user intends to ingest, food and drink information related to nutrients and / or calories contained in the food and drink, and nutrients and / or calories. The storage unit storing the user's intake target value, the calculation unit that compares the food and beverage information corresponding to the meal information and the intake target value, and the food and beverage information exceeds the intake target value In some cases, an uneaten-up creating unit for creating an uneaten-up of the food and drink is provided.

  In this way, the amount of nutrients and / or the amount of heat contained in the food or drink that the user intends to consume is within the range of the amount of nutrients and / or the amount of heat that the user is allowed to consume, that is, the target intake value. Whether or not the amount of nutrients contained in the food or drink and / or the amount of heat exceeds the intake target value can be created. Since it is not determined that the whole food and drink is not allowed to be eaten as in the past, at least a part of the food and drink can be found to be able to be eaten. Examples of how to leave food and drink include methods such as refraining from seasoning or reducing the intake of soup by half when there is a restriction on salt intake.

  Examples of the user of the food and beverage management apparatus of the present invention include individuals who are highly interested in health, individuals who need diet therapy, and the like.

  In the food and beverage management apparatus according to the present invention, the storage unit further stores the user's food and beverage history information, and the calculation unit includes a sum of the food and beverage information corresponding to the meal information and the food and beverage history information, Comparing the intake target value, the leftover creation method creates a leftover of the food when the sum of the food information and the food history information exceeds the intake target value May be.

  In this way, the determination when determining whether the amount of nutrients and / or the amount of heat contained in the food or drink to be ingested by the user is within the range of the intake target value is made based on the personal eating history information. Therefore, it can respond flexibly to changes in meal patterns. The foods and drinks that individuals ingest vary from day to day, and depending on the day, they may enjoy eating out or skipping breakfast. A food or drink may become or may not be able to eat or drink. For example, even individuals with restricted salt intake may enjoy eating meals with high salt content, such as eating out, with their families if they eat food and drink with low salt content at breakfast and lunch. It becomes possible. Conversely, if a large amount of salt is ingested for breakfast, lunch, confectionery, etc., dinner can only be eaten or consumed with very little salt. As a result, the sharpness of eating and drinking can be given according to the discretion of the individual.

  Here, it is preferable that the food / beverage information includes information on nutrients and / or calories contained in each of a plurality of foods constituting the food / beverage.

  If it does in this way, when creating how to leave food and drink, how to leave food that includes at least one of a plurality of foods constituting food and drink is extracted with the food constituting food and drink as a unit. be able to.

  Furthermore, it is preferable that the said food / beverage information has the information regarding the nutrient and / or calorie | heat_amount of the seasoning contained in the said food / beverage.

  If it does in this way, when creating how to leave food and drink, it is possible to create a way to leave food that includes the seasoning contained in the food and drink.

  In addition, the computer includes a starting time specifying unit that specifies a time at which the user starts a day, and the calculation unit starts the specified time from the food history information stored in the storage unit. The food history information for one day may be extracted, and the sum of the food information corresponding to the meal information and the food history information for the day may be compared with the intake target value.

  If it does in this way, in the process in which a system reads personal eating and drinking history information, a user can set up freely the time used as the starting point which reads input information. When eating and drinking is managed on a daily basis, the food and drinks that can be eaten and eaten depend on the past eating and drinking conditions as the latter half of the day, so the starting point is from the perspective of which meals the individual places importance on. It is preferable that the time to be set can be set. For example, for an individual who wants to eat something that she wants to eat to a certain extent, dinner is not limited to the target value as much as possible, and by setting the starting time of the day as the time zone before dinner, compared to breakfast and lunch For dinner, you can choose food and drink more freely.

  Furthermore, the food / beverage information may include information on foods and / or seasonings left in combination among a plurality of foods and / or seasonings constituting the food / beverage.

  If it does in this way, in the process of creating how to leave, about a plurality of foods and / or seasonings which are usually eaten and eaten in combination, any food and / or seasoning contained in the combination as left over Is selected, the remaining food and / or seasoning contained in the combination can be extracted at the same time. Examples of such food and / or seasoning combinations include foods that are usually consumed in combination such as pickles and soy sauce.

  The food / beverage information may include information on nutrients and / or calories contained in a part of the food.

  In this way, you can create a leftover method that leaves only a part of the food, rather than leaving all of one food out of the multiple foods that make up the food, It becomes possible to increase the options regarding the method of leftovers. For example, when it is desired to reduce the salt intake by 0.5 g, it is effective when the object can be achieved by leaving 1/2 cup of miso soup without leaving all 1 cup of miso soup.

  Further, the storage unit further stores a dietary intake standard value for each nutrient of the user per day, and the arithmetic unit is configured to determine the nutrient classification based on the dietary intake reference value for each nutrient and the food and beverage information. A satisfaction rate with respect to a meal intake standard value is calculated, and the remaining food preparation unit is configured to leave the food containing the nutrients having the highest satisfaction rate among a plurality of foods constituting the food and drink. You may create how to leave food.

  The dietary intake standard value per day for nutrients is the standard energy and nutrient intakes that are expected to provide primary prevention effects for the purpose of health maintenance, health promotion, and lifestyle-related disease prevention for healthy people. It is calculated and refers to the intake standard or required amount of each nutrient (lipid, protein, carbohydrate, vitamin, mineral, salt) and energy. If it does in this way, the advice regarding the uneaten method in consideration of nutrition balance can be outputted. Based on the individual's eating and drinking history, refer to the satisfaction rate of the dietary intake standard value per nutrient per day, leave food and drink containing a large amount of excessively consumed nutrients, and conversely contain a large amount of missing nutrients It is possible to maintain a nutritional balance by advising on how to leave the food so as to ingest food and drink.

  Furthermore, the memory further stores disease information of the user and disease-specific nutrition information regarding a combination of the type of disease and a nutrient to be ingested, and the uneaten how-to-create unit stores the disease information and the disease Based on the different nutrition information, a method of leaving the food and drink may be created so as to leave a food containing the least amount of nutrients to be consumed by the user among a plurality of foods constituting the food and drink.

  If it does in this way, the advice regarding the uneaten method based on an individual's disease information can be output. In other words, it is a method of advising an individual who has a disease to take in a large amount of nutrients that are highly effective in improving the disease. The system takes in foods and drinks that contain a large amount of nutrients that are highly effective in improving the disease, and conversely extracts candidates that leave foods and foods that contain less nutrients. As a result, it is possible for an individual to consume a large amount of nutrients that are more effective in improving the disease while maintaining the target amount of nutrients and / or calorie intake per day.

  The food and beverage management system according to the present invention includes a user terminal including an input unit that inputs meal information about food and drink that the user intends to ingest, a transmission unit that transmits the meal information, and the user terminal and the network. Connected to the server, the server receiving the meal information transmitted from the user terminal, food and drink information on nutrients and / or calories contained in the food and drink, and nutrients and / or Or the memory | storage part by which the said user's intake target value about the calorie | heat amount was memorize | stored, the calculating part which compares the said food / beverage information corresponding to the said meal information with the said intake target value, and the said food / beverage information are the said intake target value And a leftover creation unit that creates a leftover method of the food and drink.

  In this way, since the storage unit, the calculation unit, and the uneaten creation unit having information necessary for food and beverage management are stored in the server, the user terminal does not need a large-capacity memory and is complicated information. Since an advanced processing capability for performing the processing in a short time is not required, the configuration of the user terminal can be simplified.

  The server of the present invention is a server connected via a network to a user terminal to which meal information related to foods and drinks that the user intends to ingest is input, and the server transmits the meal transmitted from the user terminal A receiving unit for receiving information, food and beverage information relating to nutrients and / or calorie contained in the food and drink, a storage unit storing the user's intake target values for nutrients and / or calorie, and the meal information An operation unit that compares the corresponding food and drink information and the intake target value, and an uneaten method creation unit that creates an uneaten way of the food and drink when the food and drink information exceeds the intake target value. And.

  Moreover, the food and drink management method of the present invention includes an input unit for inputting meal information related to food and drink to be ingested by the user, food and drink information relating to nutrients and / or calories contained in the food and drink, and nutrients and / or calories. A storage unit in which the target intake value of the user is stored, a calculation unit that compares the food and beverage information corresponding to the meal information with the target intake value, and the food and beverage information exceeds the target intake value Using the food and beverage management device provided with a leftover method for creating a leftover method of the food and beverage, and comparing the food and beverage information corresponding to the meal information and the intake target value And when the food / beverage information exceeds the intake target value, a step of creating how to leave the food / beverage is included.

  Here, the food and drink information includes information on nutrients and / or calories included in each of a plurality of foods constituting the food and drink, and in the step of creating how to leave the food and drink, the plurality of foods The food / beverage information of the food / beverage excluding any of them may be compared again with the intake target value.

  Moreover, this invention relates to the program for making a computer perform each process of the said food-drink management method.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

(Embodiment 1)
FIG. 1 is a configuration diagram of a food and beverage management apparatus according to an embodiment of the present invention.

  The present embodiment is an example in which a food and beverage management system is configured by only the stand-alone information terminal 1 that is a food and beverage management apparatus according to the present invention and its peripheral devices.

  FIG. 1 is a block diagram showing Embodiment 1 of a food and beverage management apparatus according to the present invention. In the example shown in FIG. 1, the input unit 10 is realized by a mouse, a keyboard, and the like, and an input operation such as information necessary for initial setting of the food and drink management apparatus and meal information about food and drink that an individual wants to take is performed. Information input from the input unit 10 is stored in the storage unit 50. The storage unit 50 has a plurality of data files, personal information 100 relating to personal attributes, physical data, etc., food history information 200 in which meal information relating to food and drink taken by the individual, nutrients contained in the food and drink, Food / drink information 300 relating to calorie, the amount of nutrients allowed to be taken by individuals and / or the target intake 400 of calorie, and nutritional information 500 by disease in which nutrient information to be taken according to disease is stored. . The calculation unit 20 compares the food information 300 corresponding to the meal information input from the input unit 10 with the intake target value 400. Based on the comparison result of the calculation unit 20, the uneaten how-to-eat creation unit 30 creates an uneaten way of eating and drinking when the food and drink information exceeds the target intake value. The display unit 40 is a display that displays on the screen how to leave the created food and drink. The input unit 10 also functions as a starting time designation unit.

  Hereinafter, operation | movement of the food-drink management apparatus of this Embodiment is demonstrated.

  The individual performs the initial setting prior to using the food and beverage management apparatus. First, personal information is input from the input unit 10. As shown in FIG. 2, information such as name, gender, date of birth, age, height, weight, life intensity, presence / absence of a pregnant woman, information on a disease, and a password are input as personal information. In addition, the starting time of the day is also entered. This is the time that is the starting point for storing the food history information on a daily basis. For example, when it is desired to set the time before dinner as the starting point of the day, 18:00 is set. Furthermore, the intake amount target value of the nutrient amount and / or heat amount per day that the individual is allowed to take is also registered. The intake target value is a value set based on guidance from a medical or nutrition specialist, or a value set by the individual himself for cosmetic purposes such as dieting. For example, when an individual with hypertension is instructed to keep the salt intake within 7 g per day, the target intake value of the salt intake is input as 7 g. The information input in this way is registered in the storage unit 50 as the personal information 100 or the intake target value 400.

  Next, information on height, weight, sex, age, strength of life, presence / absence of pregnant women is read from the personal information 100, and as shown in FIG. 3, the basal metabolic rate, BMI index (body mass index) and daily Calculate and display the per-nutrient dietary intake standard value. The calculation result is registered again in the storage unit 50 as the personal information 100.

  FIG. 4 is an image displaying a list of registered information. Here, the individual confirms the registered information and corrects if there is an error. The registered information can be changed at any time when the system is started. Here, the operation relating to the initial setting ends.

  In FIG. 5, the basic flow of operation | movement of the food-drink management apparatus after the 2nd time is shown.

  First, as shown in FIG. 6, after the password is input from the input unit 10, it is confirmed whether or not the information registered for the first time is changed (step 101). When personal information with change is selected, the screen shown in FIG. 7 is displayed, the change item is selected, and the registered content is corrected (step 102). As a display example of the food and drink management device, an explanation is given using an example of an individual who has hypertension and is obese and is instructed to take a daily salt intake of 7 g or less.

  Next, the screen shown in FIG. 8 is displayed, the food / beverage history information 200 stored in the storage unit 50 is read, and the personal food / beverage history shown in FIG. 9 is displayed. (Step 103). In the food and drink history, the name of the food and drink consumed by the individual and the amount and / or amount of heat contained in the food and the daily amount from the system startup time to the time of the first day registered at the first time The sufficiency of nutrition intake with respect to the dietary intake standard value for each nutrient is displayed. Here, the individual refers to the eating and drinking history and confirms the nutritional balance at the present time, the achievement status of the intake target value, and the like. In the example shown in FIG. 9, the current salt intake is displayed as 4.66 g. As described above, after confirming the current salt intake, the food or drink to be taken is selected.

  First, the food / beverage information 300 in the storage unit 50 is read to prompt the individual to input food / beverage. When inputting information on food and drink, a category selection screen for food and drink shown in FIG. 10 is displayed. The category selection screen includes three types of “cooking at home”, “dining out”, and “purchasing cooked food”, and the individual selects the category to which the food or drink to be ingested belongs (step 104). “Cooking at home” is a menu of downloaded cookbook menus, registered original menus, etc. “Eating out” is a menu provided mainly at restaurants, etc. These are cooked side dishes and lunch boxes sold at supermarkets and bento shops.

  When the category related to food and drink is selected, the food and drink input screen shown in FIG. 11 is displayed, and the food and drink to be ingested is selected (step 105). It is preferable to configure the information terminal 1 so that the food / drink selection method can be easily input by selecting the food / drink by keyword search, material-specific search, alphabetical search, shop name search, etc. It is not limited. In addition, when selecting food and drink, it is preferable to input details of seasonings such as dressings to be added to food and drink, sugar to be added to coffee, and milk. The reason is that the actual intake of each nutrient may greatly increase or decrease depending on the amount of the additive, and it becomes possible to carry out an analysis taking into account the influence. Hereinafter, an example in the case where an individual selects the shrimp fried set meal in the A restaurant will be described in detail.

  After selection of food and drink (in this example, fried shrimp set meal), the screen shown in FIG. 12 is displayed and the selected menu is confirmed. Next, the arithmetic unit 20 reads the food / drink information 300, calculates the total amount of nutrients and / or the total amount of heat in the fried shrimp set meal (step 106), and compares with the intake target value 400 (step 107). FIG. 13 shows an example in which when the whole set of shrimp fries is ingested, the individual intake target value of 7 g / day exceeds 2.26 g. Here, the individual selects either another food or drink again or searches for an uneaten method (step 108).

  Moreover, even if it takes all the shrimp fried meals, if it is within the target range, the food and drink decision is made and the process ends.

  Next, an example will be described in which “search for leftover method” is selected in step 108. As shown in FIG. 14, three types of modes related to the leftover method are displayed (step 109). The individual determines an uneaten candidate according to any of the optional mode, the disease management mode, and the nutrition balance mode (step 110), and the process ends.

  Hereinafter, a method for determining a leftover candidate according to each mode will be described.

  FIG. 15 is an uneaten method extraction flow in the optional mode. The optional mode is a method of selecting a candidate for leftovers at will by the individual's will while referring to the calculation results of the total amount of nutrients and / or calories of food and drink to be taken (in this example, fried shrimp set meal) is there.

  When the arbitrary selection mode is selected in step 108, the screen shown in FIG. 16 is displayed and prompts the user to select a display method for uneaten candidates (step 201). The uneaten candidate is a candidate to leave any food contained in the food and drink selected by the individual, and the split display is the nutrient and / or calorie contained in each food divided into, for example, two. Indicates that it will be displayed.

  Here, the advantage which displays the nutrient and / or calorie | heat amount which are contained in each foodstuff which comprises food / beverage as an uneaten candidate is demonstrated in detail. As a conventional example, there is a technique for displaying the amount of nutrients and the amount of heat in the whole set of shrimp fried meal, but there is no example showing a value that serves as a guide for what to leave in the food that constitutes the fried shrimp set meal. At present, there are examples of advice on what to eat after using a restaurant handbook for diabetics, etc., but the content of the advice is uniform and reflects the differences in the seasoning of each restaurant Since it is not a thing, there is a possibility of being restricted from eating and drinking more than necessary. Furthermore, the advice in the restaurant handbook does not reflect the personal eating and drinking history, so depending on the past eating and drinking content, food and drinks that can be eaten and received are subject to restrictions on eating and drinking more than necessary, such as “Let's leave half”. there is a possibility.

  Further, the advantage of the two-part display of uneaten candidates is that, when selecting uneaten candidates, options such as leaving half the amount of miso soup and half the amount of pickles are available. As a result, the number of leftover candidate combinations increases.

  FIG. 17 is an example in which “2 split display” is selected as the display method of the leftover candidate for the fried shrimp set meal selected by the individual.

  When the leftover candidate display method is selected in step 201, the calculation unit 20 extracts the shrimp fried set meal of the A cafeteria from the food / drink information 300, and the rice, miso soup, fried shrimp, and sauces that constitute each fried shrimp set meal The amount of nutrients and / or the amount of heat contained in the information is displayed in two (step 202). For each food composing the shrimp fried set meal, the shrimp fried food may be further classified into shrimp and clothes. In addition, as a method for displaying the nutritional evaluation of the fried shrimp set meal, it is easier to understand if the portion corresponding to the salt content in the table is displayed in bold or colored. Thus, the individual refers to the amount of nutrients and the amount of heat of each food constituting the fried shrimp set meal, and selects an uneaten candidate (step 203).

  Next, the screen shown in FIG. 18 is displayed, and the uneaten candidate selected in step 203 is confirmed (step 204). Here, as ½ amount of cucumber bran pickles and two ½ soy sauces are selected as uneaten candidates, they are displayed as cucumber bran pickle 1 and soy sauce 1. Here, the calculation unit 20 compares the total salt content obtained by subtracting the cucumber bran pickles 1 and the soy sauce 1 from the fried shrimp set meal and the intake target value of 7 g (step 205). As a result of the comparison, if it is within the range of the target intake value, the screen shown in FIG. 19 is displayed, and the uneaten candidate is determined and the process ends. On the other hand, if it is outside the range of the intake target value, the screen shown in FIG. 20 is displayed and prompts the user to select either the leftover method or select the food or drink again (step 205).

  FIG. 21 is a leftover food extraction flow in the disease management mode. This is a method in which the system recommends an uneaten method as a recommended uneaten candidate in order to take in a large amount of nutrients that are highly effective in improving the diseases of individuals.

  First, as shown in FIG. 22, when the disease management mode is selected, information on the disease registered in the personal information 100 is read (step 301), and the disease-specific nutrition information 500 is read for the nutrient having a high effect of improving the corresponding disease. Search (step 302). FIG. 23 is an example of disease-specific nutrition information 500.

  Next, as shown in FIG. 24, nutrients having a high effect of improving the disease of the individual are extracted and displayed (step 303). In this example, because the individual has hypertension, potassium, calcium, protein, etc. are listed as nutrients that are highly effective in improving or preventing hypertension, and the individual has chosen potassium as the nutrient that they want to take actively .

  Next, the screen shown in FIG. 25 is displayed, and prompts the user to select a display method for uneaten candidates (no divided display, two divided display) (step 304). Here, an example in which the individual selects “display in two parts” will be described.

  Next, the total amount of fried shrimp set meal nutrients and calorie is read from the food / drink information 300, and a combination of leftovers that achieves the intake target value (salt 7 g) while extracting potassium to the maximum is extracted (step 305). . FIG. 26 is an uneaten candidate table temporarily created according to the extraction condition in step 305. Since potassium is a nutrient that is to be actively consumed, foods and drinks with a low potassium content are extracted as candidates.

  Next, the extracted content is corrected according to the dependency information related to the combination of food and drink stored in the food and drink information 300 (step 306). In the example of fried shrimp set meal, cucumber bran pickles and fried soy sauce, fried shrimp and tartar sauce, vegetable salad and french dressing, coffee and sugar and milk are left over in combination, so dependent information as a combination related to each other Is saved. This relationship is a parent-child relationship such as fried shrimp (main) and tartar sauce (subordinate), and when the main food or drink is selected, the subordinate food or drink is also extracted at the same time. For example, when a dish of cucumber bran pickles is extracted as a candidate to leave, at the same time, a soy sauce to be pickled with cucumber bran pickles is automatically extracted as a candidate for leftovers. If only half of the cucumber bran pickles are extracted as candidates for eating, no soy sauce is extracted. In this way, correction regarding the contents of the uneaten candidate is performed.

  Moreover, when extracting the combination regarding the leftover candidate, a function of preferentially extracting the seasoning as a leftover candidate may be provided. With such a configuration, for example, by extracting preferential seasonings such as tartare sauce, French dressing, and soy sauce in the fried shrimp set meal, the total salt intake is suppressed while obtaining quantitative satisfaction. Is possible.

  In this way, the system determines and ranks the combinations of leftover candidates, displays the screen shown in FIG. 27 as recommended candidates (step 307), and prompts the user to select leftover candidates (step 308).

  When an uneaten candidate is selected, the screen shown in FIG. 28 is displayed, and the content of the uneaten candidate determined in step 308 is confirmed and prompted to compare with the intake target value again (step 309).

  As a result of comparison with the target intake value, the total salt intake when the leftover candidate food selected by the individual is left is displayed. Fig. 29 shows an example of salt intake of 6.5g when the shrimp fries 1/2, tartar sauce, cucumber bran pickle 1/2, tart soy sauce, and French dressing are left within the target intake value range of 7g. It is.

  As a result of the comparison, if it is within the range of the target intake value, the uneaten candidate is determined and the process ends. On the other hand, if it is outside the range of the intake target value, the user is prompted to select either the leftover eating method again or to select the food or drink again.

  On the other hand, FIG. 30 shows an uneaten extraction flow in a nutrition balance mode in which nutrition balance is prioritized. The nutritional balance mode is a method for extracting a leftover method so as to be within the range of the target intake value while actively taking in nutrients with a low fulfillment rate in consideration of the daily nutritional balance.

  First, when the individual selects the nutrition balance mode, the food history information 200 stored in the storage unit 50 is read (step 401), and nutrients with a low satisfaction rate with respect to the nutrient intake standard value for each nutrient per day are specified and displayed. (Step 402). In the example shown in FIG. 31, the filling rate of vitamin E is the lowest at 16.45%.

  Next, the user is prompted to select an uneaten candidate display method (no divided display, two divided display) (step 403). Here, as shown in FIG. 32, an example will be described in which an individual selects “display in two parts”.

  Next, the uneaten preparation creation unit 30 reads out the nutrients and calorie of the fried shrimp set meal, and extracts combinations that can achieve the intake target value (salt 7 g) while maximally ingesting vitamin E (step 404).

  Furthermore, the calculating part 20 correct | amends the extraction content according to the dependence information regarding the combination of food and drink preserve | saved in the food and drink information 300 (step 405).

  The calculation unit 20 determines and ranks combinations of leftover candidates, displays the screen shown in FIG. 33 as recommended candidates (step 406), and the individual selects a leftover candidate from the displayed recommended candidates. (Step 407).

  Finally, the screen shown in FIG. 34 is displayed, confirming the contents of the uneaten candidate determined in step 407 and prompting the user to compare with the intake target value again (step 408).

  As a result of comparison with the target intake value, the total salt intake when the leftover candidate food selected by the individual is left is displayed. FIG. 35 shows an example in which when the shrimp fries 1/2, miso soup 1, cucumber bran pickles 1/2, and French dressing are left, the salt intake is 6.76 g and is within the range of the intake target value 7 g.

  As a result of the comparison, if it is within the range of the target intake value, the uneaten candidate is determined and the process ends. On the other hand, if it is outside the range of the intake target value, the user is prompted to select either the leftover eating method again or to select the food or drink again.

  In this way, the individual determines a leftover candidate according to each mode.

  In the above example, only the case of suppressing excessive intake of nutrients and calories by leaving food and drink left is described, but for example, a function such as advising candidates for additional food and drink for supplementing deficient nutrients is provided. It is more preferable to have it. In addition, when selecting food and drink, a warning that encourages you to reduce the amount of additives in advance so that intake such as salt and heat does not become excessive by ingesting additives such as sauces and dressings added to food and drink It is more preferable to output various advices such as outputting sentences as advice.

  In addition, although the food / beverage management apparatus in this Embodiment is comprised only by the information terminal 1, it comprises so that an external storage medium can be connected to the information terminal 1, for example, and food / beverage information is preserve | saved inside the said medium It is more preferable to have a function. In this case, by replacing the media, it becomes possible to extract more food and drink information, and it is possible to deal with a wide variety of food and drink.

(Embodiment 2)
FIG. 36 shows a configuration diagram of a food and beverage management system according to Embodiment 2 of the present invention. In the present embodiment, the information terminal 1 has a communication function, and performs food and drink management through communication with an external server 2. In addition, the same code | symbol is used about the component same as Embodiment 1. FIG.

  The food and beverage management system in the present embodiment includes an information terminal 1 which is a user terminal and a server 2 connected via a network. The information terminal 1 includes an input unit 10 for inputting information on food and drink that an individual to be managed for eating and drinking, and a transmission unit for transmitting meal information on the food and drink input from the input unit 10 to the server 2. And a communication unit 60 functioning as a receiving unit that receives from the server 2 a leftover method created by the server 2 and a display unit 40 that displays a leftover method received from the server 2. The server 2 is allowed to receive the food information relating to the food and drink transmitted from the information terminal 1, the food and drink information 300 relating to the nutrients and / or the amount of heat contained in the food and drink, and the individual intake. A storage unit 50 in which a nutrient amount and / or calorie intake target value 400 is stored, and a calculation unit 20 that compares the food intake information corresponding to the meal information received by the receiving unit 70 with the intake target value 400; Based on the result of the comparison in the calculation unit 20, when the food and drink information exceeds the intake target value 400, an uneaten how-to-eat creation unit 30 that creates how to leave the food and drink is created. And a transmission unit 80 for transmitting information such as how to leave food to the information terminal 1.

  According to this configuration, the food and drink management system includes the storage unit 50 in which information necessary for the use of the food and drink management system is stored, the calculation unit 20, and the uneaten creation unit 30. The terminal 1 does not require a large-capacity memory, and does not require a high processing capacity for performing complicated information processing in a short time.

  The operation of the food and beverage management system of the present embodiment is almost the same as that of the first embodiment, but differs in that most of the information processing performed by the information terminal 1 is performed by the server 2. That is, the information terminal 1 is used only for inputting information and displaying the output advice, and all other operations performed by the information terminal 1 in the first embodiment are performed by the server 2. In addition, in order to exchange information input to the information terminal 1, information held in the server 2, and calculation results, they are connected to each other by a communication function. The operation of the server 2 is the same as that described in detail in the first embodiment, and is therefore omitted here.

  As in the present embodiment, by leaving only the minimum necessary functions in the information terminal 1 and transferring most of the functions to the large server 2, food and drink management by a portable terminal such as a cellular phone becomes possible. Thereby, the convenience of this system can be improved significantly.

  From the viewpoint of protecting personal information, it is preferable that data is encrypted during communication.

  The food and beverage management system according to the present invention is useful as a system that realizes appropriate food and beverage management while satisfying the user's food and beverage needs as much as possible. It is also expected to be applied as a tool for nutrition guidance by dietitians.

The block diagram of the food-drink management apparatus in one embodiment of this invention The figure which shows the initial setting screen in the food / beverage management apparatus The figure which shows the example of a display of the meal intake reference value according to the nutrient per day calculated based on the information registered in the said food-drink management apparatus The figure which shows the registration content confirmation screen in the food and beverage management device Operation flow diagram after the second time in the same food management device The figure which shows the display screen at the time of starting in the food / beverage management apparatus The figure which shows the change item selection screen in the food / beverage management apparatus The figure which shows the food-drinking history read-out screen in the food-and-drink management apparatus The figure which shows the food-drinking history information reference screen in the food-and-drink management apparatus The figure which shows the food-drink category selection screen in the food-and-drink management apparatus The figure which shows the food-drink input screen in the food-and-drink management apparatus The figure which shows the confirmation screen of the selected food / beverage in the food / beverage management apparatus The figure which shows the display screen of the comparison result with the intake target value in the food-and-drink management apparatus The figure which shows the uneaten method search screen in the food / beverage management apparatus Leftover method extraction flow diagram in the optional selection mode in the food management device The figure which shows the display method selection screen regarding the uneaten candidate by the arbitrary selection modes in the said food-drink management apparatus The figure which shows the uneaten candidate selection screen by the arbitrary selection modes in the said food-drink management apparatus The figure which shows the confirmation screen of the uneaten candidate selected by the arbitrary selection modes in the food and drink management apparatus The figure which shows the display screen of the recomparison result with an intake target value after selection of the uneaten candidate by the arbitrary selection modes in the food and beverage management device The figure which shows a display screen when it is out of the range of an intake target value after the uneaten candidate selection in the said food-drink management apparatus Leftover method extraction flow chart by disease management mode in the same food management device The figure which shows the readout screen of the nutrient with a high disease improvement effect in the food-and-drink management apparatus The figure which shows the nutrient table with the high disease improvement effect in the said food-drink management apparatus The figure which shows the display screen of the nutrient with the high improvement effect of the disease in the food-and-drink management apparatus The figure which shows the display method selection screen regarding the uneaten candidate by the disease management mode in the said food-drink management apparatus The figure which shows the uneaten candidate table by the disease management mode in the said food-drink management apparatus The figure which shows the uneaten candidate selection screen by the disease management mode in the said food-drink management apparatus The figure which shows the confirmation screen of the uneaten candidate selected by the disease management mode in the said food-drink management apparatus The figure which shows the display screen of the recomparison result with an ingestion target value after selection of the uneaten candidate by the disease management mode in the same eating and drinking management apparatus Leftover method extraction flow diagram by nutrition balance mode in the same food management device The figure which shows the display screen of the nutrient with a low satisfaction rate with respect to the meal intake reference value according to the nutrient per day in the said food-drink management apparatus The figure which shows the display method selection screen regarding the uneaten candidate by the nutrition balance mode in the same food management apparatus The figure which shows the uneaten candidate selection screen by the nutrition balance mode in the said food-drink management apparatus The figure which shows the confirmation screen of the uneaten candidate selected by the nutrition balance mode in the food / beverage management apparatus The figure which shows the display screen of the recomparison result with an ingestion target value after selection of the uneaten candidate by the nutrition balance mode in the food and beverage management device The block diagram of the food-drink management system in other embodiment of this invention Configuration diagram of a conventional health management system

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Information terminal 2 Server 10 Input part 20 Computation part 30 Uneaten preparation part 40 Display part 50 Storage part 60 Communication part 70 Receiving part 80 Transmission part 100 Personal information 200 Food / beverage history information 300 Food / beverage information 400 Intake target value 500 By disease Nutrition information 600 Health management terminal 601 Operation key 602 Liquid crystal display 610 Health information management device

Claims (14)

An input unit for inputting meal information about food and drink that the user wants to ingest;
A storage unit that stores information on food and drink related to nutrients and / or calorie contained in the food and drink, and the target intake value of the user for nutrients and / or calorie,
A computing unit for comparing the food and drink information corresponding to the meal information and the intake target value;
A food and beverage management apparatus comprising: a food leftover creation unit that creates a method of food leftover when the food and drink information exceeds the intake target value. The storage unit further stores the user's eating and drinking history information,
The calculation unit compares the food intake information corresponding to the meal information and the food history information with the intake target value,
The food and beverage management according to claim 1, wherein when the total of the food and beverage information and the food and beverage history information exceeds the intake target value, the food and beverage management unit creates the food and beverage leftover method. apparatus. The food / beverage management apparatus according to claim 1, wherein the food / beverage information includes information regarding nutrients and / or calories included in each of the plurality of foods constituting the food / beverage. The said food-drink information is the food-drink management apparatus of Claim 3 which further has the information regarding the nutrient and / or calorie | heat amount of the seasoning contained in the said food / beverage. And a starting time designation unit for designating a time at which the user starts the day,
The computing unit extracts the food history information for one day starting from the specified time from the food history information stored in the storage unit, and the food information corresponding to the meal information The food / beverage management apparatus according to claim 2, wherein the sum of the daily eating and drinking history information and the intake target value are compared. The food / beverage management apparatus according to claim 4, wherein the food / beverage information includes information on food and / or seasonings left in combination among a plurality of foods and / or seasonings constituting the food / beverage. The food / beverage management apparatus according to claim 3, wherein the food / drink information includes information related to nutrients and / or calories contained in a part of the food. The storage unit further stores a dietary intake standard value by nutrient of the user per day, and the calculation unit takes the dietary intake by nutrient based on the dietary intake reference value by nutrient and the food information. The unfilled food creation unit calculates a sufficiency rate with respect to a reference value, and the uneaten portion of the food or drink is left to eat a food containing a nutrient with the highest sufficiency rate among the plurality of foods constituting the food or drink. The food-drink management apparatus of Claim 3 which produces a direction. The storage unit further stores disease information of the user and disease-specific nutrition information regarding the combination of the type of disease and nutrients to be ingested,
Based on the disease information and the disease-specific nutrition information, the uneaten how-to-eat creation unit leaves food that contains the least amount of nutrients to be consumed by the user among a plurality of foods constituting the food and drink. The eating and drinking management apparatus of Claim 3 which creates how to leave the food and drink. An input unit for inputting meal information about food and drink that the user wants to ingest;
A user terminal comprising a transmission unit for transmitting the meal information;
Including a server connected to the user terminal via a network,
The server includes a receiving unit that receives the meal information transmitted from the user terminal;
A storage unit that stores information on food and drink related to nutrients and / or calorie contained in the food and drink, and the target intake value of the user for nutrients and / or calorie,
A computing unit for comparing the food and drink information corresponding to the meal information and the intake target value;
A food and beverage management system comprising: a food leftover creation unit that creates a food leftover when the food and drink information exceeds the target intake value. A server connected via a network to a user terminal to which meal information related to food and drink that the user intends to ingest is input,
The server includes a receiving unit that receives the meal information transmitted from the user terminal;
A storage unit that stores information on food and drink related to nutrients and / or calorie contained in the food and drink, and the target intake value of the user for nutrients and / or calorie,
A computing unit for comparing the food and drink information corresponding to the meal information and the intake target value;
A server comprising: a leftover eating creation unit that creates a leftover food of the food when the food information exceeds the intake target value. An input unit for inputting meal information about food and drink that the user wants to ingest;
A storage unit that stores information on food and drink related to nutrients and / or calorie contained in the food and drink, and the target intake value of the user for nutrients and / or calorie,
A computing unit for comparing the food and drink information corresponding to the meal information and the intake target value;
When the food and beverage information exceeds the intake target value, using a food and beverage management device provided with a leftover method for creating a leftover method of the food and beverage,
Comparing the food and drink information corresponding to the meal information and the intake target value;
A method of managing food and drink, comprising the step of creating how to leave the food and drink when the food and drink information exceeds the intake target value. The food and drink information includes information on nutrients and / or calories contained in each of a plurality of foods constituting the food and drink,
The food and beverage management method according to claim 12, wherein in the step of creating how to leave the food and beverage, the food and beverage information of the food and beverage excluding any of the plurality of foods and the intake target value are compared again. . The program for making a computer perform each process of the food-drinks management method of Claim 12 or 13.

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