JP2022025958A - Eating/drinking management system, eating/drinking management method and program for eating/drinking management - Google Patents

Abstract

To provide an eating/drinking management system for presenting a cuisine preferable to a user and a dishing up amount of the cuisine by registering information of a user and information of cuisines arranged in a dining hall in advance.SOLUTION: An eating/drinking management system 1 in a dining room in which a plurality of cuisines independently dished up on a plurality of dishing-up plates are arranged includes an ID reader 10 for reading use of a dining hall, a plurality of dishing up plates 30, and a management device 40. The management device 40 includes recommendation quantity acquisition means 421 for calculating the recommendation quantity of each cuisine of a menu so as to settle recommendation menu nutrition data within a prescribed excess and shortage ratio with reference to the recommendation nutrition data and the menu nutrition data, recommendation quantity display means 422 for displaying a recommendation quantity of the cuisine in a display part 32 of a dishing-up plate 30, intake amount acquisition means 423 for calculating the intake amount of the cuisine by using weight detection means 33 of the dishing-up plate 30, and intake amount display means 424 for displaying the intake amount of the cuisine in the display part 32 of the dishing-up plate 30.SELECTED DRAWING: Figure 1

Description

The present invention relates to a food and drink management system, a food and drink management method, and a food and drink management program in a dining room in which a plurality of dishes independently arranged on a serving plate are arranged.

In a dining room where multiple dishes are arranged independently on a serving plate, the user takes the dishes on the serving plate in the order of the arranged plates or according to the user's preference. While serving on the plate, select the food to eat.
As a cooking serving system in such a cafeteria, for example, as in Patent Document 1, a serving tray provided with a wireless tag reader, a container provided with a wireless tag, and a weight measuring device for measuring the weight of each container are provided. It is a serving system that has a serving system, and by measuring a container with food in a weight measuring container, cooking information (ingredient information, nutrition information and charges) based on the measurement result is recorded in a wireless tag and stored in a wireless tag reader. A serving system is known that displays information on dishes in all containers (information on menus).

Patent Document 2 discloses a system that measures the weight reduction value of a dish taken by a user and can confirm the information of the dish based on the measured value. Further, the system of Patent Document 2 can manage daily eating habits by accumulating information on the cooking of each meal.

Japanese Unexamined Patent Publication No. 2009-252195 Japanese Unexamined Patent Publication No. 2018-49393

However, in either case, the information on each dish is confirmed after selecting the dish to be eaten. That is, the choice of food is determined by the judgment of the user immediately before the meal. Therefore, for example, the selected dish and the serving amount of the dish vary depending on whether or not the diet is strongly conscious. In addition, the dishes to be selected and the amount of dishes to be served vary depending on the taste of the dishes lined up in the cafeteria.
The present invention is a food and drink management system, a food and drink management method, and a food and drink management program that presents a preferable food and a serving amount of food for the user by registering user information and food information arranged in the dining room in advance. Is intended to provide.

The food and drink management system of the present invention is a food and drink management system in a cafeteria in which a plurality of dishes independently served on a serving plate are arranged, and has the plurality of serving plates and a management device. The serving plate includes a plate body on which the dish is served, a display unit, and a weight detecting means, and the management device includes recommended nutrition data indicating the recommended nutrients for one meal of the user and each dish. The recommended amount acquisition means for calculating the recommended amount of each dish so as to be within a predetermined excess / deficiency rate with respect to the recommended nutrition data with reference to the menu nutrition data indicating the nutrients to be prepared, and the display of the serving plate. A recommended amount display means for displaying the recommended amount of the dish, an intake amount acquisition means for calculating the intake amount of the dish by using the weight detecting means of the serving plate, and a display unit of the serving plate. It is also characterized in that it is provided with an intake amount display means for displaying the intake amount of the dish. Here, the intake amount means the amount of food taken from the serving plate, and means the amount that the user subsequently eats.
The food and drink management system of the present invention calculates the recommended amount of each dish based on the data registered in advance, and displays the recommended amount of the dish and the intake amount of the dish on the display unit of the serving plate. By simply reading the dish while checking the label, it is possible to prepare the dish so that the user can take in the recommended nutrients for one meal. Therefore, it is possible to manage meals according to the purpose of each user.

In the food and drink management system of the present invention, it is preferable that the recommended amount acquisition means calculates the recommended amount for each dish in consideration of the data regarding the user's meal. In this case, since the priority of ingredients and dishes that should not be ingested depending on the user's taste and conditions such as illness is taken into consideration, it is possible to manage the user-friendly meal.
The food and drink management system of the present invention preferably has a user registration means for accepting the use of the dining room.
In the food and drink management system of the present invention, it is preferable that the intake amount acquisition means calculates the intake amount based on the decrease amount of the dish served on the dish body.

In the food and drink management system of the present invention, the serving plate is provided with a user confirmation means, and the recommended amount display means displays the recommended amount of the user confirmed by the user confirmation means on the display unit of the serving plate. However, it is preferable that the intake amount display means displays the intake amount of the user confirmed by the user confirmation means on the display unit of the serving plate.
The food and drink management system of the present invention has a wireless tag for identifying a user in a cafeteria, the serving plate is provided with a tag reader (user confirmation means) for reading the wireless tag, and the recommended amount display means is While the tag reader is detecting the wireless tag, the recommended amount of the user is displayed on the display unit of the serving plate, and the intake amount display means is while the tag reader is detecting the wireless tag. , The intake amount of the user is displayed on the display unit of the serving plate, and the intake amount acquisition means causes the weight detecting means to detect the weight of the dish while the tag reader detects the wireless tag. It is preferable that the weight of the dish detected by the weight detecting means at the time when the tag reader stops detecting the wireless tag is determined as the intake amount.
When the serving plate is provided with a means for confirming the user in this way, the recommended amount and intake of the dish can be accurately displayed even if the system is used by a plurality of users at the same time.

In the food and drink management system of the present invention, the recommended amount acquisition means further calculates the intake amount of any one of the above dishes, and then calculates the ingestion nutrition data indicating the nutrients of the ingested dish from the ingestion amount. It is preferable to recalculate the recommended amount of the remaining food that has not been ingested so as to be within the predetermined excess / deficiency rate with respect to the recommended residual nutrition data obtained by subtracting the intake nutrition data from the recommended nutrition data. In this case, even if the intake of one dish is different from the recommended amount of the dish, the recommended amount of the remaining dishes is recalculated so that the recommended nutrition can be taken. Therefore, the user can get nutrition close to the recommended nutrition data even if he / she prepares food according to the physical condition and mood of the day.

It is preferable that the food and drink management system of the present invention has a plurality of small plates obtained by dividing the food into small portions on the serving plate.
In the food and drink management system of the present invention, the display unit is provided with a first display unit and a second display unit, and the first display unit displays the recommended amount and the second display unit. The unit preferably displays the amount of intake.
In the food and drink management system of the present invention, it is preferable that the recommended nutrition data is created by using at least one of a group consisting of a user's health data, a user's purpose data, or a user's diet data as a factor.

The food and drink management system of the present invention has a user terminal connected to the management device, and the user terminal indicates the recommended nutrition data of the user and / or the recommended amount of each dish of the user. It is preferable that the data and the user information reading means for reading the intake amount data indicating the intake amount of each dish of the user from the management device are provided. In this case, the user's past meals can be confirmed on the user terminal.

In the food and drink management system of the present invention, the management device sets the price of all dishes based on the intake amount data indicating the intake amount of each dish of the user and the dish price data indicating the price per unit weight of each dish. Those provided with a payment method for calculation are preferable. In this case, the price of the meal can be calculated accurately from the intake of each dish.

The food and drink management method of the present invention is a user's meal in a cafeteria in which a plurality of dishes independently arranged on a plurality of serving dishes having a dish main body on which dishes are served, a display unit, and a weight detecting means are arranged. It is a food and drink management method for controlling the amount, and refers to the recommended nutrition data indicating the nutrients recommended for one meal of the user and the menu nutrition data indicating the nutrients contained in each dish, and the recommended nutrition data. A step of calculating the recommended amount of each dish so as to be within a predetermined excess / deficiency rate, a step of displaying the recommended amount of the dish on the display unit of the serving dish, and the weight of the serving dish. It is characterized by having a step of calculating the intake amount of the dish by using the detection means, and a step of displaying the intake amount of the dish on the display unit of the serving dish.
The food and drink management program of the present invention is for a user in a cafeteria in which a plurality of dishes independently arranged on a plurality of serving dishes having a dish main body on which dishes are served, a display unit, and a weight detecting means are arranged. It is a food and drink management program that manages the amount of meals, and is recommended by referring to the recommended nutrition data indicating the nutrients recommended for one meal of the user and the menu nutrition data indicating the nutrients contained in each dish. A process of calculating the recommended amount of each dish so as to be within a predetermined excess / deficiency rate with respect to the nutrition data, a process of displaying the recommended amount of the dish on the display unit of the serving dish, and the serving dish. It is characterized in that a computer is made to execute a process of calculating the intake amount of the dish and a process of displaying the intake amount of the dish on the display unit of the serving dish by using the weight detecting means of the above.

In the food and drink management system of the present invention, the food and drink management method of the present invention, and the food and drink management program of the present invention, each user can use the food and drink management system of the present invention in a cafeteria in which a plurality of dishes independently arranged on a plurality of serving plates are arranged. It is possible to accurately ingest the amount of nutrients based on the data registered in advance. In particular, it is a preferable system for users who have a specific purpose such as health consciousness or sports.

It is a schematic diagram which shows the 1st Embodiment of the food and drink management system of this invention. 2a and 2b are tables showing a part of the user database, FIG. 2c is a table showing a part of the cooking nutrition database, and FIG. 2d is a table showing the recommended amount data of the user. FIG. 3a is a schematic view showing a user's registration status, FIGS. 3b and 3c are schematic views showing before and after ingesting food by the user, and FIG. 3d shows immediately after the user moves to the next serving plate. It is a schematic diagram, and FIG. 3e is a schematic diagram showing how different users are using it at the same time. FIG. 4a is a table showing recommended amount data before and after the user ingests the first dish, and FIG. 4b is a process diagram showing another form of the recommended amount acquisition means. It is a schematic diagram which shows the 2nd Embodiment of the food and drink management system of this invention. 6a and 6b are examples of screens displayed on the user terminal, respectively. It is a schematic diagram which shows the 3rd Embodiment of the food and drink management system of this invention. It is a schematic diagram which shows the 4th Embodiment of the food and drink management system of this invention.

Next, the first embodiment of the present invention will be described.
As shown in FIG. 1, the food and drink management system 1 is used in a dining room in which a plurality of serving plates 30 on which dishes are served are arranged. Specifically, it has a user registration means (ID reader 10) for accepting the use of the cafeteria, a user identification means (wireless tag 20), a plurality of serving plates 30, and a management device 40.
The cafeteria is not particularly limited as long as a plurality of dishes arranged independently on the serving plate are arranged, for example, an employee cafeteria, a student dormitory, an athlete's dormitory cafeteria, a school cafeteria, and many others. There is a buffet-style (or buffet-style) restaurant where you can freely choose from the dishes. And, the multiple dishes arranged here will be the menu of the cafeteria of this time.

[User registration means (ID reader 10)]
The user registration means is an ID reader 10 provided at the entrance of the cafeteria. For example, a bar code reader that reads a bar code indicating that the user is a registered user in the food and drink management system 1 may be mentioned. As a result, the management device 40 is notified that the user has come to the cafeteria. The barcode may be displayed on the smartphone of the user terminal via a predetermined application, or may be printed out and displayed.
The ID reader 10 is connected to the management device 40. The connection method may be wired or wireless.

[User identification means (wireless tag 20)]
The user identification means is for identifying the user in the cafeteria, particularly in front of each serving plate 30. In this embodiment, a wireless tag 20 (RFID) in which identification data such as a number is recorded is used. The wireless tag 20 has a built-in IC chip for wireless communication. The wireless tag 20 is attached to, for example, a tray 15 for carrying a plurality of dishes.
The management device 40 recognizes the user in the cafeteria by storing the combination of the user and the identification data of the wireless tag 20. Specifically, at the same time as the user registration by the user A, the identification data of the wireless tag 20 of the tray 15 taken by the user A is read by the tag reader 22 connected to the management device 40, and the combination of the user A and the identification data is stored.
Here, the wireless tag 20 is attached to the tray 15, but the attachment location of the wireless tag 20 is not particularly limited as long as it can be carried by the user in the dining room. For example, it may be embedded in the user or attached to a wearable device or the like. Further, as the wireless tag 20, a tag capable of recording data may be used, and a user identification ID may be assigned to the wireless tag 20 by a tag writer (not shown) connected to the management device 40.

[Plate 30]
The serving plate 30 includes a plate main body 31 on which dishes are served, a display unit 32, and a weight detecting means 33. Further, the serving plate 30 is provided with a tag reader 34. Further, the serving plate 30 includes a data communication unit 35 that communicates with the management device 40. The data communication unit 35 is connected to the management device 40 by wire or wirelessly.

The plate body 31 is a large plate capable of serving dishes for a plurality of people. In addition, a plurality of small plates or containers in which dishes are subdivided into a predetermined amount may be placed on the plate main body 31.
The display unit 32 is composed of, for example, a liquid crystal display or the like. The display unit 32 is arranged in front of the plate main body 31, but the arrangement position is not particularly limited as long as the dishes of the serving plate 30 can be confirmed while looking away. The display unit 32 has a first display unit 32a that displays a recommended amount to be described later, and a second display unit 32b that displays an intake amount that indicates the amount of food taken. It is preferable that the first display unit 32a and the second display unit 32b are provided side by side as shown in FIG. As a result, the user can cook while checking the amount, as will be described later.
The weight detecting means 33 measures the weight of the dish main body 31 and the dishes served on the dish main body 31. Then, the amount reduced by the user taking food from the plate body 31 to the plate is measured.
The tag reader 34 reads the wireless tag 20 and is provided adjacent to the dish main body 31. By reading the wireless tag 20 with the tag reader 34, the management device 40 recognizes that the user is in front of the serving plate 30. That is, it recognizes that the user is trying to take the dish of the serving plate 30. As described above, the tag reader 34 is a user confirmation means of the serving plate 30 for confirming the position of the user.

[Management device 40]
The management device 40 includes a storage unit 41 and a control unit 42. Further, the management device 40 includes a user registration means (ID reader 10) and a device communication unit 45 that communicates with the serving plate 30. The device communication unit 45 may be able to be connected via a network such as the Internet.

[Storage unit 41 of the management device]
The storage unit 41 is composed of, for example, a data recording device such as a memory or a hard disk. The storage unit 41 is provided with a user database 411 and a cooking nutrition database 412 showing nutrients contained in each dish.
Further, the storage unit 41 records various data and various programs for controlling the food and drink management system 1.

As shown in FIG. 2a, the user database 411 records the recommended nutrition data and / or the data necessary for calculating the recommended nutrition data. Further, as shown in FIG. 2b, data regarding the user's meal may be recorded in the user database 411.

The recommended nutrition data show the amount of each nutrient recommended for each user's single meal, as shown in FIG. 2a. Nutrients refer to various nutritional components contained in foodstuffs. Examples of nutrients include various vitamins such as calories, sugars, proteins, lipids, salts, dietary fiber, iron, zinc, vitamin A and vitamin B1, and various minerals such as potassium and magnesium. However, it is not particularly limited as long as it indicates the nutritional components of food. Such recommended nutrition data is created for each user registered in the food and drink management system 1.

As shown in FIG. 2a, examples of the data required for calculating the recommended nutrition data include a user's health data, a user's purpose data, and a user's past meal data. In addition, a method (calculation formula) for calculating recommended nutrition data based on these data can also be mentioned.
Examples of the user's health data include information such as height, weight, age, gender, blood data, blood pressure, exercise amount, constitution and tolerance such as allergies. For example, the result of a medical institution's health examination such as a blood test, constitution / resistance information by a DNA test, and the like can be mentioned. You may also register the mood and physical condition of the day.
The user's purpose data can be applied to various diseases such as nutritionally balanced health maintenance / improvement, diet, metabolic syndrome measures, athlete's muscle strength improvement (especially muscle strength improvement based on various sports), diabetes, and renal disease. The purpose such as measures against is mentioned. Furthermore, the purpose of maintaining the health of pregnant women and infants can be mentioned.
Past dietary data is data on nutrients ingested by the user during a predetermined period. Specifically, the amount of nutrients ingested in each meal in a predetermined period and the average value thereof can be mentioned. For example, the “past nutrient intake” in FIG. 2a is calculated using the intake data which is the intake of each dish taken by the user obtained by the food and drink management system 1, and is the intake of the past meal. It is the data which calculated the amount of the nutrient ingested in each meal from the data and the nutrient data which will be described later. If a meal is eaten without using the food and drink management system 1, each user may separately register each meal.

The method (calculation formula) for calculating the recommended nutritional data using these data is to distribute the nutrients according to the purpose based on the above-mentioned data. For example, a method of allocating nutrients to meet the nutrition intake standards set by the Ministry of Health, Labor and Welfare using user health data, health maintenance / improvement, diet, metabolic syndrome measures, muscle building and athlete measures in various sports, diabetes and kidney disease. There is a method of distributing nutrients according to the purpose of each user such as measures against diseases such as. These methods may be used alone or as a combination of multiple methods. In that case, the priority of each method may be determined.
Further, the excess / deficiency rate of nutrients (allowable range of nutrient amount) may be determined for each nutrient according to the purpose, or the priority of nutrients may be determined according to the purpose. For example, for nutrients with low priority, it is conceivable to set a wide excess / deficiency rate (tolerance range).
In addition, in such a method, the past dietary data over a given period and the ideal nutrient intake (or average intake) are compared and the next time to approach the ideal nutrient intake (or average intake). Recommended nutritional data may be adjusted. For example, if it is determined that a specific nutrient (for example, calories) is deficient or excessive in a diet for a predetermined period, the specific nutrient value (for example, calorie value) in the recommended nutrition data may be increased or decreased. ..

The data required for calculating the recommended nutrition data include the above-mentioned various data and methods, but the data is not limited to the above as long as it is a factor that limits nutrients to the user.
Further, although the recommended nutrition data is described in the user database 411 of FIG. 2a, only the data necessary for calculating the recommended nutrition data is recorded, and the recommended amount is calculated by the recommended amount acquisition means described later. At the same time, recommended nutrition data may be calculated.

Examples of the user's dietary data include data on the user's foodstuffs, taste data such as food, and data on allergies to the user's various foodstuffs.
As the user's preference data for ingredients, dishes, etc., for example, as shown in FIG. 2b, a preference for cooking, a preference for ingredients, a preference for cooking method, and the like can be mentioned. In addition to the user's preference, refraining from fried food according to the purpose is also mentioned as preference data. Further, as the user preference data, for example, the recommended presentation device of Japanese Patent No. 6715501 of the present applicant may be used.
The user's allergy data to various foodstuffs can be examined by the above-mentioned DNA test or allergy test. For example, in the data of FIG. 2b, "○" is attached to the foodstuff showing allergy.
The data on the meals of these users determine the selection and priority of the dishes being menued when the recommended amount of each dish is calculated by the recommended amount acquisition means as described later. For example, when calculating the recommended amount, prioritize dishes that use favorite ingredients, or avoid eating dishes that use disliked or allergic ingredients.
As the data on various foodstuffs of the user, the above-mentioned various data are mentioned, but the data is not limited to the above as long as it is a factor that limits the food that the user ingests other than nutrients. For example, the number of dishes to be selected such as one staple food, one main dish, two side dishes, and the like can be mentioned.

The food nutrition database 412 records, for example, the nutrient data of the food served in a predetermined period as shown in FIG. 2c.
The menu nutrition data is the name of the menu dish served in the cafeteria, the name of the nutrient contained in each dish, and the amount of nutrients per unit weight. For example, in FIG. 2c, the nutrient data of the group of dishes corresponding to "○" in today's menu is the menu nutrition data of this time. Nutrients are the same as the recommended nutrition data above.
In addition, the menu nutrition data includes not only data on nutrients, but also the names of ingredients contained in each dish, the cooking method of each dish, the group name of each dish (for example, staple food, main dish, side dish, soup, etc.). Data for each dish may be recorded.

[Control unit 42 of the management device]
Returning to FIG. 1, the control unit 42 is composed of an arithmetic circuit such as a CPU and a storage circuit such as a RAM. The control unit 42 expands the program (software) recorded in the storage unit 41 into the RAM, and executes various processes in cooperation with the program expanded in the RAM. Specifically, the control unit 42 functions as the recommended amount acquisition means 421, the recommended amount display means 422, the intake amount acquisition means 423, and the intake amount display means 424.

The recommended amount acquisition means 421 refers to the recommended nutrition data of the user and the menu nutrition data of the cooking nutrition database 412, and makes a menu so as to be within a predetermined excess / deficiency rate with respect to the recommended nutrition data of the user. Calculate the recommended amount for each dish.
Specifically, the recommended nutrition data and the menu nutrition data are read, and the recommended amount of food is calculated for each nutrient so as to be within a predetermined excess / deficiency rate with respect to the amount of nutrient recommended by the user. Although many nutrients are listed as recommended nutrition data in FIG. 2a, it is possible that all the nutrients cannot be contained within the predetermined excess / deficiency rate from the menu dishes. In such a case, for example, it is conceivable to have the recommended amount of food calculated based on the recommended nutrition data of the nutrient group having a high priority. However, the specific conditions and calculation methods are not particularly limited.
It is also preferable to consider the user's dietary data when calculating the recommended amount. For example, based on the user's dietary data, determine which dishes should not be selected in the menu. In addition, when a certain nutrient can be ingested in multiple dishes, it is possible to select a dish based on the priority of the dish or ingredient, or to calculate the distribution of the recommended amount of those dishes. However, the specific method is not particularly limited as long as the data on the user's diet is taken into consideration in calculating the recommended amount.
The recommended amount calculated in this way can be expressed, for example, as shown in FIG. 2d. Here, since hijiki rice is recommended for user A, the amount of white rice is 0 g. Such a recommended amount may be recorded in the user database 411 as recommended amount data indicating the recommended amount for each dish.

In the state where the tag reader 34 detects the wireless tag 20, the recommended amount display means 422 displays the recommended amount of food on the serving plate 30 provided with the tag reader 34 on the first display unit 32a of the serving plate 30. Display on. On the other hand, when the tag reader 34 does not detect the wireless tag 20, the recommended amount is not displayed on the first display unit 32a. When the recommended amount is "0", "x" may be displayed instead of the number.

When the tag reader 34 detects the wireless tag 20, the intake amount acquisition means 423 detects the reduced weight of the dish when the dish of the serving plate 30 provided with the tag reader 34 is squeezed. Then, the weight of the dish detected by the weight detecting means 33 at the time when the tag reader 34 stops detecting the wireless tag 20 is determined as the intake amount of the dish. For example, when the dish is served directly on the plate body 31, the detected weight is the intake amount. On the other hand, when it is placed on a small plate or the like, the weight of the small plate measured in advance is subtracted to obtain the intake amount. Further, the intake amount acquisition means 423 records the calculated intake amount as intake amount data in the user database 411 as shown in FIG. 2a. For example, when the wireless tag 20 is no longer detected by the tag reader 34, the intake amount of the dish is recorded in the user database 411 as intake amount data indicating the intake amount of each dish.

In the state where the tag reader 34 detects the wireless tag 20, the intake amount display means 424 transfers the intake amount of the dish of the serving plate 30 provided with the tag reader 34 to the second display unit 32b of the serving plate 30. indicate. Then, when the wireless tag 20 is no longer detected by the tag reader 34, the intake amount is not displayed on the second display unit 32b. The display method is not particularly limited as long as the user can understand the intake amount. For example, the intake amount may be displayed as it is, or the excess / deficiency amount may be displayed with respect to the recommended amount. This allows the user to understand how much the difference is from the ideal intake.

In this way, the food and drink management system 1 of FIG. 1 is configured, and the user A uses the system as follows.
First, the user enters the dining room, and the user A receives the tray 15 to which the wireless tab 20 is attached, and puts the tray 15 on the tag reader 22 as shown in FIG. 3a, for example. After that, the smartphone 16 on which the barcode is displayed is held over the ID reader 10 (user registration means) to register the user. At this time, the management device 40 causes the tag reader 22 to read the number of the wireless tag 20 of the tray 15, and recognizes that the user A has picked up the tray 15 having the wireless tag 20 of the number.
Upon receiving the registration of the user A, the recommended amount acquisition means 421 calculates the recommended amount of each dish of the user A.

Next, the user A advances in the cafeteria and places the tray 15 on the tag reader 34 in front of the first serving plate 30, as shown in FIG. 3b. As a result, the tag reader 34 detects the number of the wireless tag 20, and the management device 40 recognizes that the user A has come in front of the first serving plate 30. Then, the recommended amount of the dish is displayed on the first display unit 32a of the display unit 32 of the first serving plate 30. As a result, the user A can confirm the recommended amount of the dish at a glance.
Next, as shown in FIG. 3c, the user A prepares the dish from the plate body 31 of the first serving plate 30 while confirming the recommended amount. At this time, since the tag reader 34 continues to detect the wireless tag 20, the amount of food intake is displayed on the second display unit 32b of the first serving plate 30. In this way, the user A can prepare each dish while comparing the display of the first display unit 32a and the display of the second display unit 32b.
When the dish of the first serving plate 30 is completed, the user A takes the tray 15 and heads for the next dish. As a result, the wireless tag 20 is separated from the tag reader 34. That is, the wireless tag 20 is not detected by the tag reader 34. At the same time, the display of the first display unit 32a and the second display unit 32b of the first serving plate disappears, and the amount of the dish at that time is recorded in the user database 411 as the intake amount.
Next, as shown in FIG. 3d, the user A advances to the front of the next second serving plate 30, and places the tray 15 on the tag reader 34 of the second serving plate 30. As a result, the recommended amount of the dish of the user A is displayed on the first display unit 32a of the second serving plate. In this way, the user A can take the menu dishes in the dining room in order and accurately. As shown in FIG. 3e, when the next user B places the tray 15 on the tag reader 34 of the first serving plate 30, the recommended amount of the user B is the first serving plate 30. 1 The recommended amount is displayed on the display unit 32a.
If the user A returns to the first serving plate 30 and re-distributes the dish, it is displayed to be added to the previous intake, and if the dish is returned, the previous intake is used. It is preferable to display it so as to reduce it.

As described above, in the restaurant where a plurality of dishes independently arranged on a plurality of serving plates are arranged, the food and drink management system 1 displays the dishes on the display portion of the serving plates so as to take the nutrients registered in advance. Since the recommended amount and the intake amount of the dish are displayed, the user can accurately prepare the dish so that the pre-registered nutrient amount can be taken. Further, since the food and drink management system 1 can notify each user of the recommended amount of each dish, it is possible to avoid confusion among the users even if a plurality of users are in the dining room.
In the explanation of the food and drink management system 1 in FIG. 1, it is premised that the user himself prepares the food, but a third party prepares the food and hands the set of all the dishes to the user. May be good. In this case as well, the same effect can be obtained.

The food and drink management system 1 of FIG. 1 is not limited to the above.
In the above description, an ID reader that reads a barcode is mentioned as a user registration means, but the present invention is not particularly limited as long as it is registered to use the cafeteria from now on. For example, a user ID may be read by a reader from a user terminal (for example, a mobile terminal such as a smartphone) using short-range communication such as infrared communication, and a wireless device having an IC chip for wireless communication in which user information is recorded may be read. You may have the tag reader read the tag. Further, the user's name or registration number may be input and registered by an input means such as a keyboard. As described above, either wireless or wired method can be mentioned. Further, for example, it may be connected via a network such as the Internet, and it may be registered from a distance to use the cafeteria within a predetermined period.
In the above description, the wireless tag is mentioned as the user identification means, but it is not particularly limited as long as it identifies the user in the dining room. For example, an input means such as a keyboard may be provided in front of the serving plate 30, and a registration number or the like that identifies the user may be input.
In the above explanation, the display part consisting of two screens adjacent to the left and right is mentioned as the display part of the serving plate, but if you can check the recommended amount of food before cooking and you can check the intake while cooking. , Is not particularly limited. For example, the positions of the first display unit and the second display unit may be vertically adjacent to each other or may be slightly separated from each other. Further, a numerical value of the recommended amount may be displayed on one display screen before cooking, and then the intake amount may be displayed while cooking. Further, as a display unit, a user terminal may be used via a network such as the Internet.
In the above description, the various databases are provided in the storage unit of the management device, but may be stored in an external server. In that case, each means of the control unit accesses various databases of the external server, reads each data, and operates.
In the above explanation, the weight of the plate body and the food served on the plate body is measured by the weight detecting means. May be measured.

Further, another embodiment of the food and drink management system 1 will be described. For example, in the case of the food and drink management system 1 of FIG. 1, if the intake amount and the recommended amount of the first dish are different, even if the remaining dishes are taken according to the recommended amount, the recommended nutrition data will be different. It becomes. The form described below is a system that minimizes such deviations.
In this form, the recommended amount acquisition means 421 further calculates the intake amount of any one of the dishes, then calculates the ingested nutrition data indicating the nutrients of the dish ingested from the ingested amount, and the ingested nutrition from the recommended nutrition data. It recalculates the recommended amount of remaining food that has not been ingested so that it falls within a predetermined excess / deficiency rate with respect to the recommended residual nutrition data after deducting the data.
Other configurations are substantially the same as the food and drink management system 1 of FIG.

To elaborate on the recommended amount acquisition means 421, when the intake data for any of the dishes in the menu is written in the user database 411, the intake of the dish and the amount of each nutrient taken from the menu nutrition data (intake nutrition). Data) is calculated. Then, the intake nutrition data is subtracted from the recommended nutrition data, and the recommended amount of the remaining dishes is recalculated so as to be within the predetermined excess / deficiency rate with respect to the subtracted value (recommended residual nutrition data). For example, as shown in FIG. 4a, it is assumed that the recommended amount of the "steak" of the user A is "150 g", while the intake of the steak of the user A is "200 g". In this case, since the amount of nutrients to be taken by "steak" increases, the recommended amount of the remaining dishes "nikujaga" and "hijiki rice" is reduced by recalculation. This will eventually recalculate the amount of remaining food as the modified recommended amount so that one meal approaches the recommended nutritional data.
That is, as shown in FIG. 4b, the recommended amount acquisition means 421 of this form calculates the recommended amount for "n" dishes in the menu upon receiving the user's registration. Next, the user takes one dish in the menu and detects the intake thereof to recalculate the remaining "n-1" dishes. By taking another dish and detecting its intake, the remaining "n-2" dishes are recalculated. In this way, each time the intake is detected, the recommended amount of the remaining dishes is recalculated.

In this way, the recommended amount of other remaining dishes is recalculated according to the intake of each dish, so that the user should take nutrition close to the recommended nutrition data even if the dish is prepared according to the physical condition and mood of the day. Can be done.

The food and drink management system 1B of FIG. 5 has a user terminal 50 connected to the management device 40 via a network such as the Internet.
The user terminal 50 is a smartphone including a display unit 51, an input unit 52, a terminal communication unit 53, a terminal storage unit 54, and a terminal control unit 55. However, it may be another mobile terminal such as a tablet, or it may be a personal computer.
As shown in FIGS. 6a and 6b, the display unit 51 displays the content screen of the food and drink management system 1B. For example, it is composed of a liquid crystal display or the like.
The input unit 52 outputs an operation signal or the like to the terminal control unit 55. For example, a touch panel, a keyboard, a mouse and the like can be mentioned.
The terminal communication unit 53 communicates with other devices via a network such as the Internet.
The terminal storage unit 54 records various programs, various data, and the like for controlling the user terminal 50.

The terminal control unit 55 is composed of an arithmetic circuit such as a CPU and a storage circuit such as RAM, and controls each unit of the user terminal 50. Specifically, it functions as a user information reading means 551 of a food and drink management system, a meal history acquisition means 552, and an image display means 553.
The user information reading means 551 reads the data of the user from the user database 411 of the storage unit 41 of the management device 40. Examples of the data to be read include recommended nutrition data of the user, recommended amount data indicating the recommended amount of each dish, and intake data indicating the intake amount of each dish.
The meal history acquisition means 552 creates a database related to the meal history based on the read user data, and creates an image for displaying the database. For example, FIG. 6a shows recommended amount data for one meal (“amount suitable for you” on the screen), intake data (“actual amount ate” on the screen), and nutrient data (screen) taken by the meal. It is a screen to display the "nutrient component"). Further, FIG. 6b is a graph showing the intake status of nutrients in a predetermined period.
The image display means 553 causes the display unit 62 to display the image created by the meal history acquisition means 552.

In this way, in the food and drink management system 1B, the user can confirm the result on his / her own terminal.

The food and drink management system 1C of FIG. 7 does not include the user identification means (wireless tag 20) and the user confirmation means (tag reader 34) of the serving plate 30 in the food and drink management system 1 of FIG. This system is not used by multiple users at the same time, but by each user.

Specifically, the user first enters the cafeteria and registers as a user. In the food and drink management system 1C, upon receiving the registration of this user, the management device 40 calculates the recommended amount of each dish, and as shown in FIG. 7, the recommended amount of the dish is displayed on the first display unit 32a of each serving plate 30. To display all.
Since the recommended amount of all dishes can be confirmed at once in this way, the recommended dishes can be confirmed once, and then the user can take each dish with a margin. This food and drink management system 1C is preferable when a third party takes all the dishes at once in the cafeteria, prepares them as a set, and hands them to the user. In other words, since each dish can be served while all dishes are displayed, it is easy to serve another person's dish.

The food and drink management system 1D of FIG. 8 is provided with a payment output device 60. Since the food and drink management system of the present invention can accurately acquire the intake amount of the user in one meal, payment and the like can be easily performed.
The payment output device 60 includes a reader 61 and a display unit 62. The reader 61 is connected to the management device 40.
A food price database 415 is provided in the storage unit 41 of the food and drink management system 1D. In this dish price database 415, dish price data in which the price of a dish per unit weight of each dish is described is recorded.
The control unit 42 of the food and drink management system 1D has a payment means 427 that calculates the price of all dishes based on the intake amount data and the dish price data.
Other configurations can be used for the food and drink management systems 1, 1B and 1C of FIGS. 1, 5 and 7.

Since it is configured in this way, in the food and drink management system 1C, after the food is finished, the payment means 427 calculates the price of all the food by connecting the wireless tag 20 to the reader 61 of the payment output device 60. , Is displayed on the display unit 62. In this way, since the intake amount of each dish is recorded in the intake amount data for each user in the management device 40, it is possible to easily make a payment.

Food and Beverage Management System 1, 1B, 1C, 1D
ID reader 10
Obon 15
Smartphone 16
Wireless tag 20
Tag writer 22
Serving plate 30
Plate body 31
Display 32
1st display unit 32a
2nd display unit 32b
Weight detecting means 33
Tag reader 34
Data communication unit 35
Management device 40
Memory 41
User database 411
Cooking nutrition database 412
Cooking price database 415
Control unit 42
Recommended amount acquisition method 421
Recommended amount display means 422
Intake acquisition means 423
Intake display means 424
Payment method 427
Device communication unit 45
User terminal 50
Display 51
Input unit 52
Terminal communication unit 53
Terminal storage unit 54
Terminal control unit 55
User information reading means 551
Meal history acquisition means 552
Image display means 553
Payment output device 60
Reader 61
Display 62

Claims (14)

It is a food and drink management system in a dining room where multiple dishes are arranged independently on a serving plate.
With the above-mentioned multiple serving plates,
Has a management device and
The serving plate includes a plate body on which dishes are served, a display unit, and a weight detecting means.
The management device is
With reference to the recommended nutrition data showing the nutrients recommended for one meal of the user and the menu nutrition data showing the nutrients contained in each dish, the recommended nutrition data should be within a predetermined excess / deficiency rate. The recommended amount acquisition method to calculate the recommended amount of each dish, and
A recommended amount display means for displaying the recommended amount of the dish on the display unit of the serving plate, and
An intake amount acquisition means for calculating the intake amount of the dish using the weight detecting means of the serving plate, and an intake amount acquisition means.
The display unit of the serving plate is provided with an intake amount display means for displaying the intake amount of the dish.
Food and beverage management system. The recommended amount acquisition means calculates the recommended amount of each dish in consideration of the data regarding the user's meal.
The food and drink management system according to claim 1. Having a user registration means for accepting the use of the cafeteria,
The food and drink management system according to claim 1 or 2. The intake amount acquisition means calculates the intake amount based on the reduced amount of the dish served on the dish body.
The food and drink management system according to any one of claims 1 to 3. The serving plate is provided with a user confirmation means.
The recommended amount display means displays the recommended amount of the user confirmed by the user confirmation means on the display unit of the serving plate.
The intake amount display means displays the intake amount of the user confirmed by the user confirmation means on the display unit of the serving plate.
The food and drink management system according to any one of claims 1 to 4. It has a wireless tag to identify the user in the cafeteria,
The serving plate comprises a tag reader that reads the wireless tag.
The recommended amount display means displays the recommended amount of the user on the display unit of the serving plate while the tag reader detects the wireless tag.
The intake amount display means displays the intake amount of the user on the display unit of the serving plate while the tag reader detects the wireless tag.
The intake amount acquisition means causes the weight detecting means to detect the weight of the dish while the tag reader is detecting the wireless tag, and the weight detection when the tag reader stops detecting the wireless tag. The weight of the dish detected by the means is determined as the intake amount.
The food and drink management system according to any one of claims 1 to 4. The recommended amount acquisition means further calculates the intake of any one of the dishes, then calculates the nutritional intake data indicating the nutrients of the dish ingested from the intake amount, and obtains the nutritional intake data from the recommended nutritional data. Recalculate the recommended amount of remaining food that is not ingested so that it falls within the prescribed excess / deficiency rate for the subtracted recommended residual nutrition data.
The food and drink management system according to any one of claims 1 to 6. A plurality of small plates obtained by subdividing the dish are placed on at least one of the serving plates.
The food and drink management system according to any one of claims 1 to 7. The display unit is provided with a first display unit and a second display unit.
The first display unit displays the recommended amount and displays the recommended amount.
The second display unit displays the intake amount.
The food and drink management system according to any one of claims 1 to 8. The recommended nutrition data is created by at least one of a group consisting of a user's health data, a user's purpose data, or a user's dietary data.
The food and drink management system according to any one of claims 1 to 9. It has a user terminal connected to the management device and has a user terminal.
The user terminal reads the recommended nutrition data of the user and / or the recommended amount data indicating the recommended amount of each dish of the user, and the intake amount data indicating the intake amount of each dish of the user from the management device. Equipped with user information reading means,
The food and drink management system according to any one of claims 1 to 10. The management device includes a payment means for calculating the price of all dishes based on the intake data indicating the intake amount of each dish of the user and the dish price data indicating the price per unit weight of each dish.
The food and drink management system according to any one of claims 1 to 11. A food and beverage management method that manages the amount of food eaten by a user in a dining room in which a plurality of dishes independently arranged on a plurality of serving plates having a plate body on which dishes are served, a display unit, and a weight detecting means are arranged. There,
With reference to the recommended nutrition data indicating the nutrients recommended for one meal of the user and the menu nutrition data indicating the nutrients contained in each dish, the recommended nutrition data is within a predetermined excess / deficiency rate. The process of calculating the recommended amount of each dish and
The process of displaying the recommended amount of the dish on the display part of the serving plate, and
The step of calculating the intake amount of the dish by using the weight detecting means of the serving plate, and
The display unit of the serving plate has a step of displaying the intake amount of the dish.
Food and drink management method. A food and beverage management program that manages the amount of food eaten by a user in a dining room in which a plurality of dishes independently arranged on a plurality of serving plates having a plate body on which dishes are served, a display unit, and a weight detecting means are arranged. And,
With reference to the recommended nutrition data indicating the nutrients recommended for one meal of the user and the menu nutrition data indicating the nutrients contained in each dish, the recommended nutrition data is within a predetermined excess / deficiency rate. And the process of calculating the recommended amount of each dish,
The process of displaying the recommended amount of the dish on the display of the serving plate, and
Using the weight detecting means of the serving plate, the process of calculating the intake of the dish and
A computer is made to execute a process of displaying the intake amount of the dish on the display unit of the serving plate.
Eating and drinking management program.

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