JP2017167665A - Provision program, provision method and provision device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide information useful for reducing waste amount of food.SOLUTION: A provision program in an embodiment causes a provision device 10 to execute a series of processing including: to measure a remaining amount of a food using a sensor device 13; to identify a food corresponding to an estimation value of a calorie intake which is calculated based on the measurement result; and to output a piece of information of the identified food.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a providing program, a providing method, and a providing apparatus.

  In recent years, mainly in the restaurant industry in developed countries, food has been supplied excessively and discarded every day. From the aspect of health management, a diet management technique is known in which the calorie intake and sugar mass at the time of eating are calculated from the number of intakes and the intake weight and managed.

JP 2015-26289 A Japanese Patent No. 4838383 Japanese Patent No. 398047 JP 2000-281204 A JP 2001-88912 A

  However, the excessive supply of food not only leads to health damage and the destruction of the global environment, but also leads to the problem of costly disposal of a large amount of food supplied in excess.

  In one aspect, an object of the present invention is to provide a providing program, a providing method, and a providing apparatus that can provide information useful for reducing food waste.

  In one aspect, the process of measuring the remaining amount of food using a sensor device in a computer, specifying the food according to the estimated value of calorie intake calculated based on the measurement result, and outputting the information of the specified food Is executed.

  Can provide information to help reduce food waste.

FIG. 1 is a diagram illustrating a configuration of a system according to the present embodiment. FIG. 2 is a functional block diagram illustrating the configuration of the providing apparatus according to the present embodiment. FIG. 3 is a diagram illustrating an example of a data configuration of the menu information table. FIG. 4 is a diagram illustrating an example of a data configuration of the dish information table. FIG. 5 is a diagram illustrating an example of a data configuration of the dish information table. FIG. 6 is an explanatory diagram for explaining measurement of the remaining amount of dishes. FIG. 7 is an explanatory diagram for explaining dish information to be output to the tablet terminal. FIG. 8 is a flowchart illustrating the procedure of the providing process according to the present embodiment. FIG. 9 is a flowchart illustrating the procedure of the providing process according to the present embodiment. FIG. 10 is a diagram illustrating a hardware configuration example of a computer that executes a provided program.

  A providing program, a providing method, and a providing apparatus according to the present application will be described below with reference to the accompanying drawings. Note that this embodiment does not limit the disclosed technology. Each embodiment can be appropriately combined within a range in which processing contents are not contradictory.

[System configuration]
FIG. 1 is a diagram illustrating a configuration of a system including a providing apparatus 10 according to the present embodiment. The system illustrated in FIG. 1 includes a providing device 10, a tablet terminal 20, and an information server 30, and is connected to be able to communicate with each other via a network 40.

  Although illustration is omitted, there are a plurality of tablet terminals 20, and they are arranged on each table such as a restaurant. The tablet terminal 20 is a tablet-type terminal device that can be used by a seated customer, and accepts customer orders or displays information notified from the providing device 10. Note that the tablet terminal 20 may directly communicate with the providing apparatus 10 through wireless communication such as Bluetooth (registered trademark) without using the network 40.

  The information server 30 manages information related to dishes provided at restaurants. Here, for example, the information on the dish includes the menu name of the dish, the total calories, and information on the dishes used.

  The providing device 10 is installed in a restaurant or the like, executes a providing process described later, estimates the amount of uneaten food by the sensor device 13 and estimates intake calories, and is suitable for the next order according to the intake calories. Other dishes are output to the tablet terminal 20 at hand of the customer.

[Configuration of providing device]
FIG. 2 is a block diagram illustrating a functional configuration of the providing device 10 according to the present embodiment. As described above, the providing device 10 illustrated in FIG. 2 measures the user's leftovers by the sensor device 13 to estimate the calorie intake, and obtains other dishes suitable for the next order according to the calorie intake. The providing process of outputting to the tablet terminal 20 at hand is executed.

  As an embodiment, the providing apparatus 10 can be implemented by installing a providing program in which the providing process is provided as package software or online software on a desired computer. For example, the providing apparatus 10 can be implemented by installing the above providing program in an information processing apparatus used by a store clerk such as a restaurant. In addition, the providing device 10 can be implemented by installing the above providing program in a server device that accommodates an information processing device used by a store clerk such as the above restaurant as a client terminal. In this case, the providing apparatus 10 may be implemented as a part of a business system such as sales management, or may be implemented as a cloud that provides services realized by the above-described provision processing by outsourcing. .

  In FIG. 2, functional units corresponding to reference numerals 11 to 15 are shown. However, this is merely an example, and some of the illustrated functional units are omitted or provided by functional units other than illustrated. It does not prevent the device 10 from being provided. For example, when an information processing device used by a store clerk such as a restaurant is implemented as the providing device 10, a functional unit that is standardly equipped with a personal computer, a mobile terminal device, etc., for example, an input device, an image or audio output device, a communication interface In addition to the above, a functional unit such as a reading unit such as a scanner may be included. When the providing apparatus 10 is implemented as a part of the business system, a database that manages data other than the menu information table 14a, the dish information table 14b, and the dish information table 14c described later is a storage unit 14 of the providing apparatus 10. For example, it may be stored in a main storage device or an auxiliary storage device.

  As illustrated in FIG. 2, the providing device 10 includes, as an example, a communication unit 11, an input unit 12, a sensor device 13, a storage unit 14, and a control unit 15. In FIG. 2, a solid line representing the input / output relationship of data is shown, but for the convenience of explanation, only a minimum portion is shown. That is, the input / output of data related to each processing unit is not limited to the illustrated example, and the input / output of data other than illustrated, for example, between the processing unit and the processing unit, between the processing unit and the data, or between the processing unit and the external Data input / output between devices may be performed.

  The communication unit 11 is a processing unit that controls data communication between the control unit 15 and an external device such as the tablet terminal 20 or the information server 30 via the network 40. The communication unit 11 corresponds to a communication device such as a NIC (Network Interface Card).

  The input unit 12 is an input device for inputting various types of information to the providing device 10. For example, the input unit 12 corresponds to a mouse, a keyboard, a touch panel, an input button, and the like.

  The sensor device 13 is a three-dimensional sensor that measures the distance between objects and the height of the object. For example, it corresponds to Kinect (registered trademark). As one embodiment, the sensor device 13 measures the height of a dish and a dish placed on the dish, as will be described later.

  The storage unit 14 is a device that stores data used for various programs such as an OS (Operating System) and application programs executed by the control unit 15. For example, the storage unit 14 is implemented as a main storage device in the providing device 10. For example, various semiconductor memory elements such as a RAM (Random Access Memory) and a flash memory can be employed for the storage unit 14. The storage unit 14 can also be implemented as an auxiliary storage device. In this case, an HDD (Hard Disk Drive), an optical disk, an SSD (Solid State Drive), or the like can be employed.

  The storage unit 14 stores a menu information table 14a, a dish information table 14b, and a dish information table 14c as an example of data used in a program executed by the control unit 15. These data are collected from the information server 30 in a timely manner and stored in the storage unit 14. In addition to this data, the storage unit 14 can also store other electronic data.

  The menu information table 14a manages information on dishes included in the restaurant menu. FIG. 3 is a diagram illustrating an example of a data configuration of the menu information table 14a according to the present embodiment. As illustrated in FIG. 3, the menu information table 14a includes information on items of name, total calories, total volume, category, and price.

Here, the name means a menu name such as a hamburger set or mackerel miso set meal. The total calorie means the total of calories that can be ingested with the dishes included in each menu, that is, the calorie (kcal). The total volume means the total volume (cm ³ ) of dishes included in each menu. A category means a group of menus, and examples include boiled fish and grilled fish. The price means the price (yen) of each menu.

FIG. 3 exemplifies that, for example, a menu named “hamburger set” has a total calorie of 1500 kcal, a total volume of 200 cm ³ , a category of hamburger, and a price of 1800 yen.

  The dish information table 14b manages information about dishes included in each menu. FIG. 4 is a diagram illustrating an example of a data configuration of the dish information table 14b according to the present embodiment. As illustrated in FIG. 4, the dish information table 14b includes information on items of dishes, dishes, initial volume, calories per volume, and additional information.

Here, the dish means the type of dish on which each dish included in the menu is placed, and examples thereof include an iron plate and a soup dish. The dish means the name of the dish included in each menu, and examples thereof include hamburger, mashed potato, spinach and the like included in the hamburger set. The initial volume means the volume (cm ³ ) of food at the time of serving. The calorie per volume means the amount of heat (kcal) per unit volume (1 cm ³ ) of each dish at the time of serving. The additional information means the position of each dish in the menu, and examples include Main, garnish, or soup.

FIG. 4 exemplifies that hamburger, mashed potatoes, and spinach are placed on an iron plate in a menu named hamburger set. FIG. 4 exemplifies that, for example, a hamburger that is Main has an initial volume of 30 cm ³ and a calorie per volume of 10 kcal.

  The dish information table 14c manages information on each dish. FIG. 5 is a diagram illustrating an example of a data configuration of the dish information table 14c according to the present embodiment. As illustrated in FIG. 5, the dish information table 14 c includes information on items of a dish, a height (Top), a height (Bottom), and a shape.

  Here, the dish means the type of dish such as an iron plate or a soup dish as in the above-described dish information table 14b. The height (Top) means the height (cm) of the highest Top portion when the dish is placed on a table or the like. The height (Bottom) means the height (cm) of the lowest Bottom portion on the upper surface of the dish. The shape means an approximate shape of the dish, and examples thereof include an ellipse and a rectangle.

  FIG. 5 illustrates, for example, that the iron plate has an elliptical shape with a top portion having a height of 1 cm and a bottom portion having a height of 1 cm.

  Returning to the description of FIG. The control unit 15 has an internal memory for storing various programs and control data, and executes various processes using these.

  For example, the control unit 15 is mounted as a central processing unit, a so-called CPU (Central Processing Unit). The control unit 15 is not necessarily implemented as a central processing unit, and may be implemented as an MPU (Micro Processing Unit) or a DSP (Digital Signal Processor). In this way, the control unit 15 may be implemented as a processor, and it does not matter whether the type is a general-purpose type or a specialized type. The control unit 15 can also be realized by a hard wired logic such as an application specific integrated circuit (ASIC) or a field programmable gate array (FPGA).

  The control unit 15 virtually implements the following processing unit by executing various programs. For example, as shown in FIG. 2, the control unit 15 includes a measurement unit 15a and an output unit 15b.

  The measurement unit 15 a is a processing unit that measures the remaining amount of cooking using the sensor device 13. As one embodiment, the measurement unit 15a uses the dish measured by the sensor device 13 and the height and shape of the dish placed on the dish to calculate the volume of the dish left on the dish. Measure the remaining amount of.

  FIG. 6 is an explanatory diagram for explaining measurement of the remaining amount of dishes. As illustrated in FIG. 6A, the sensor device 13 scans on the linear scanning line L so as to cross the plate and the dish placed on the plate, and is illustrated in FIG. 6B. Measure the height of the dishes and dishes.

  In the example shown in FIG. 6, the heights of the dishes and dishes are measured for the hamburger set provided on a table placed on one tray. Here, the measurement unit 15a refers to the dish information table 14b, and shows the contents of the menu that the hamburger set includes an iron plate on which hamburger, mashed potatoes and spinach are placed, and a soup plate on which onion soup is placed. Extract information.

  Moreover, the measurement part 15a extracts the information of the height (Top) and height (Bottom) of an iron plate and a soup plate with reference to the plate information table 14c. Here, as described above and as shown in FIG. 6 (c), the height of the dish (Top) means the height of the highest Top portion when the dish is placed on a plane, The height (Bottom) means the height of the lowest Bottom portion on the upper surface of the dish.

  As described above, the measurement unit 15a refers to the dish information table 14b and the dish information table 14c, and as illustrated in FIG. 6B, the information on the height of the object measured by the sensor device 13 indicates which dish or dish. Specify whether the value corresponds to.

  FIG. 6B shows the height of the object measured by the sensor device 13 along the scanning line L from the left of the figure, the height of the table, the height of the tray, the height of the edge of the soup plate, It is exemplified that it is specified that the height, the height of the edge of the soup plate, the height of the tray,.

  The measuring unit 15a changes the direction of the scanning line L of the sensor device 13 to measure the height of the dish and the dish, thereby measuring the shape of the dish left on the dish and left on the dish. Calculate the volume of the dish.

  Specifically, first, the measurement unit 15a uses the sensor device 13 to detect an object on the tray when the menu device provides food and starts the meal, for example, by the behavior of the sensor device 13 to detect. That is, the height and shape of the dishes and dishes are measured. Next, the measurement unit 15a refers to the dish information table 14b and the dish information table 14c, identifies the type of dish, and determines the initial volume of each dish on the dish from the difference from the height of the dish (Bottom). Calculate and identify the dish from the calculated initial volume.

  Moreover, the measurement part 15a measures the height and shape of the dish on a tray, and a dish using the sensor apparatus 13, for example, when the completion | finish of a meal is detected by the fate of the feast detected by the sensor apparatus 13, etc. Then, the measurement unit 15a refers to the dish information table 14b and the dish information table 14c, and calculates the volume of each dish left on the dish from the difference from the height of the dish (Bottom).

Returning to the description of FIG. The output unit 15b is a processing unit that specifies a dish corresponding to the estimated value of calorie intake calculated based on the measurement result and outputs information on the specified dish. As one embodiment, the output unit 15b refers to the dish information table 14b using the remaining amount of each dish measured by the measurement unit 15a, and calculates the calories of each remaining dish. For example, when the remaining amount of spinach is measured as 5 cm ³ , calories ³ kcal / cm ³ per spinach volume are extracted with reference to the dish information table 14 b, and the calories of the remaining spinach are calculated as 15 kcal. .

Next, the output unit 15b refers to the menu information table 14a, and subtracts the calories of each dish left from the total calories of the menu to calculate an estimated value of intake calories. For example, when only 5 cm ^{3 of} hamburger set spinach is left, 15 kcal is subtracted from 1500 kcal total calories of the hamburger set extracted by referring to the menu information table 14 a, and the estimated value of calorie intake is calculated as 1485 kcal.

  In addition, the output unit 15b specifies another menu suitable for the next order according to the calculated estimated value of calorie intake. For example, the output unit 15b refers to the total calories in the menu information table 14a and specifies another menu in which the total calories are approximately the same as the intake calories. Thereby, the other menu with an appropriate calorie intake can be specified.

  Furthermore, the output unit 15b may refer to the total volume of the menu information table 14a and specify another menu having the same volume as the food volume ingested. The volume of the ingested dish is calculated by subtracting the remaining dish volume from the total menu volume. As a result, another menu having an appropriate amount can be specified.

  Furthermore, the output unit 15b may specify a dish according to the remaining amount of dish. For example, when the remaining amount of spinach in the hamburger set is greater than a predetermined amount, the output unit 15b determines that spinach is not preferred. Then, the output unit 15b refers to the dish information table 14b and specifies another menu from the menus that do not include spinach. This makes it possible to identify other menus that are appropriate and suitable for preference.

  Alternatively, the output unit 15b may specify a dish similar to the measured dish when the remaining amount of the dish is smaller than a predetermined amount. For example, when the remaining amount of hamburger in the hamburger set is small or 0 and hardly left, the output unit 15b determines that the hamburger is a favorite dish, and selects from the menu that has the same category of hamburger. Identify other menus. As a result, other appropriate and preferred menus can be specified.

  Alternatively, the output unit 15b may further specify a dish depending on whether the remaining dish is a main dish or a side dish. In this case, the output unit 15b refers to the menu information table 14a to determine whether the additional information of the remaining food is Main, that is, main dish or other than Main, that is, side dish. When the remaining food is the main dish, the output unit 15b determines that this main dish is not preferred, and specifies another menu from the menus of different categories. On the other hand, if the remaining dish is a side dish, the output unit 15b determines that the main dish is a favorite dish, and specifies another menu from the same category menu.

  For example, when the hamburger which is the main dish of the hamburger set is left, the output unit 15b determines that he does not like the hamburger and specifies another menu from the menus other than the hamburger category. On the other hand, when spinach or onion soup that is a side dish of the hamburger set is left, the output unit 15b determines that the hamburger is a favorite dish, and selects other menus from the menus that are hamburgers of the same category. Identify. This makes it possible to specify other appropriate and preferred menus.

  If there are a plurality of dishes left, the output unit 15b may specify another menu based on the dish having the largest remaining volume.

  When a plurality of menus are specified, the output unit 15b may specify another menu based on the price of the menu. For example, the output unit 15b may specify the cheapest menu among a plurality of menus, or may specify the menu whose price is closest to the remaining food.

  Finally, the output unit 15b outputs the specified menu information to, for example, the tablet terminal 20 at the customer's hand.

  FIG. 7 is an explanatory diagram for explaining dish information output to the tablet terminal 20. First, as illustrated in FIG. 7A, the measurement unit 15 a measures the amount of food provided by using the sensor device 13 when detecting the start of meals based on the behavior of the customer.

  In addition, when the measurement unit 15a detects the end of a meal due to a feast or the like, the remaining amount of the dish is measured using the sensor device 13. In this case, as illustrated in FIG. 7B, the output unit 15b calculates the estimated value of calorie intake from the remaining amount of the dish, and information on the menu specified based on the calculated estimated value of calorie intake Is output to the tablet terminal 20. In the example shown in FIG. 7B, an estimated calorie intake value of 560 kcal and a name of mackerel miso set meal recommended for the next order are output.

When the dishes on the menu are completed and the volume of the remaining dishes is 0 cm ³ , the output unit 15b outputs the total calories on the menu as ingested calories as illustrated in FIG. 7C. May be. In the example shown in FIG. 7C, the total calorie 1200 kcal of the mackerel miso set meal is output as the intake calorie.

[Process flow]
8 and 9 are flowcharts showing the procedure of the providing process according to the present embodiment. As an example, the providing process illustrated in FIG. 8 is activated when an input of dish order information is received. As shown in FIG. 8, first, the measurement unit 15 a waits until it detects the provision of a menu dish and the start of a meal, for example, by the behavior of the sensor device 13 to detect (Step S <b> 1, No). When the measurement unit 15a detects the start of a meal (step S1, Yes), the sensor device 13 is used to measure the height and shape of an object on the tray, that is, a dish and a dish (step S2).

  Next, the measurement part 15a reads the dish contained in a menu with reference to the dish information table 14b (step S3). Further, the measurement unit 15a refers to the dish information table 14c, specifies the type of dish (step S4), and calculates the initial volume of each dish on the dish from the difference from the height of the dish (Bottom). (Step S5), the dish is specified from the calculated initial volume (Step S6).

  Next, the measurement unit 15a waits until the end of the meal is detected by, for example, the feast of the feast detected by the sensor device 13 (No in step S7). When detecting the end of the meal (step S7, Yes), the measurement unit 15a checks whether there is any leftover (step S8).

  When there is no leftover (No at Step S8), the measurement unit 15a proceeds to Step S12. On the other hand, when there is leftover (step S8, Yes), the measurement unit 15a uses the sensor device 13 to measure the height and shape of the dishes and dishes on the tray. The measuring unit 15a refers to the dish information table 14b and the dish information table 14c, and calculates the volume of each dish left on the dish from the difference from the height of the dish (Bottom) (step S9). .

  Next, the output unit 15b refers to the dish information table 14b using the volume of each dish measured by the measuring unit 15a, and calculates the calories of each remaining dish (step S10). Further, the output unit 15b refers to the menu information table 14a, and subtracts the calories of each dish left from the total calories of the menu to calculate an estimated value of intake calories (step S11). Moreover, the output part 15b displays the estimated value of the calculated calorie intake on the tablet terminal 20 (step S12). In this case, the output unit 15b may display, for example, exercise corresponding to the calorie intake along with the calorie intake.

  Note that the output unit 15b has leftovers (step S8, Yes), and after calculating the estimated value of intake calories (step S11), as illustrated in FIG. 9, according to the calculated estimated value of intake calories. Identify other menus that are appropriate for the next order.

  In that case, first, the output unit 15b refers to the menu information table 14a and determines whether the additional information of the remaining dish having the largest volume is Main, that is, main dish or other, that is, side dish (step S21). If the remaining dish is a main dish (step S21, Main), the output unit 15b determines that this main dish is not preferred, and extracts another menu from a menu of another category (step S23). ). On the other hand, if the remaining dish is a side dish (step S21, other), the output unit 15b determines that the main dish is a favorite dish, and extracts other menus from the menu in the same category ( Step S22).

  Next, the output unit 15b refers to the total volume of the menu information table 14a, and subtracts the volume of the remaining food from the total volume of the menu to calculate the volume of the ingested food. And the output part 15b extracts the other menu whose total volume is comparable, for example compared with the volume of the ingested dish (step S24).

  Further, the output unit 15b refers to the total calories in the menu information table 14a, and extracts other menus with the same total calories, for example, in comparison with the calculated estimated calorie intake (step S25).

  Further, the output unit 15b refers to the price of the menu information table 14a, and extracts, for example, the cheapest menu from among the menus extracted by the above processing and identifies one (step S26). The menu is displayed on the tablet terminal 20 (step S27).

[One aspect of effect]
As described above, in the providing device 10 according to the present embodiment, the measurement unit 15a measures the remaining amount of food using the sensor device 13. Moreover, the output part 15b specifies the dish according to the estimated value of the calorie intake calculated based on a measurement result, and outputs the information of the specified dish. Thereby, the provision apparatus 10 of a present Example can recommend the other dish suitable for the next order according to intake calories, and can accelerate | stimulate the weight reduction of the food left over and discarded. As described above, the providing device 10 according to the present embodiment can provide information useful for reducing the amount of discarded food.

[Provided program]
The various processes described in the above embodiments can be realized by executing a prepared program on a computer such as a personal computer or a workstation. In the following, an example of a computer that executes a providing program having the same function as that of the above embodiment will be described with reference to FIG.

  FIG. 10 is a diagram illustrating an example of a hardware configuration of a computer that executes a provided program. As illustrated in FIG. 10, the computer 100 includes an input device 110 such as the input unit 12 and the sensor device 13, a display 120, and a communication unit 130. Further, the computer 100 includes a CPU 150, a ROM 160, an HDD 170, and a RAM 180. These units 110 to 180 are connected via a bus 140.

  As shown in FIG. 10, the HDD 170 stores a providing program 170 a that exhibits the same function as the control unit 15 described in the above embodiment. The providing program 170a may be integrated or separated as with each component of the control unit 15 shown in FIG. That is, the HDD 170 does not necessarily have to store all the data shown in the above embodiment, and it is sufficient that data used for processing is stored in the HDD 170.

  Under such an environment, the CPU 150 reads the provided program 170 a from the HDD 170 and expands it in the RAM 180. As a result, the providing program 170a functions as a providing process 180a as shown in FIG. The providing process 180a expands various data read from the HDD 170 in an area allocated to the providing process 180a in the storage area of the RAM 180, and executes various processes using the expanded various data. Note that the CPU 150 does not necessarily operate all the processing units shown in the above-described embodiments, and it is only necessary to virtually realize a processing unit corresponding to a process to be executed.

  Note that the provision program 170a does not necessarily have to be stored in the HDD 170 or the ROM 160 from the beginning. For example, each program is stored in a “portable physical medium” such as a flexible disk inserted into the computer 100, so-called FD, CD-ROM, DVD disk, magneto-optical disk, or IC card. Then, the computer 100 may acquire and execute each program from these portable physical media. Each program is stored in another computer or server device connected to the computer 100 via a public line, the Internet, a LAN, a WAN, etc., and the computer 100 acquires and executes each program from these devices. You may make it do.

DESCRIPTION OF SYMBOLS 10 Provision apparatus 11 Communication part 12 Input part 13 Sensor apparatus 14 Storage part 14a Menu information table 14b Cooking information table 14c Dish information table 15 Control part 15a Measuring part 15b Output part 20 Tablet terminal 30 Information server 40 Network

Claims (7)

On the computer,
Measure the remaining amount of food using the sensor device,
A program for specifying a dish corresponding to an estimated value of calorie intake calculated based on a measurement result, and executing a process of outputting information on the identified dish.   The providing program according to claim 1, wherein the remaining amount is measured by a volume of the remaining dish.   The providing program according to claim 1 or 2, wherein the specified dish is specified according to the remaining amount.   The providing program according to claim 3, wherein when the remaining amount is less than a predetermined amount, a dish similar to the measured dish is specified.   The providing program according to any one of claims 1 to 4, wherein the specified dish is specified depending on whether the measured dish is a main dish or a side dish. Computer
Measure the remaining amount of food using the sensor device,
A providing method, comprising: specifying a dish corresponding to an estimated value of calorie intake calculated based on a measurement result, and outputting information on the specified dish. A measuring unit for measuring the remaining amount of food using the sensor device;
A providing apparatus comprising: an output unit that specifies a dish corresponding to an estimated value of calorie intake calculated based on a measurement result, and outputs information on the specified dish.

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