JP2023182457A - Body shape management system, body shape management method, and program - Google Patents

Abstract

To make it possible to propose a meal to a user based on information measured in relation to the user's body shape, according to the stock of ingredients.SOLUTION: A body shape management system is configured to acquire user body shape related information including body shape information obtained by measuring a user's body shape and body composition information obtained by measuring the body composition, acquire stock ingredient information indicating the stock of ingredients stored in the user's refrigerator from a stock ingredient database, identify feeding conditions including the amount of calories and nutrition required for the user's meal based on the acquired user body shape related information, determine a dish that can be prepared by including, in ingredients to be used, ingredients that match the estimated feeding conditions and that are indicated by stock information acquired by a stock information acquisition unit, and a cooking method for the dish, and transmit cooking method information indicating the cooking method of the determined dish to a user terminal.SELECTED DRAWING: Figure 1

Description

The present invention relates to a body shape management system, a body shape management method, and a program.

There is a known technology in which an individual's calorie consumption and change in body composition or body mass are measured, and a computer determines dietary therapy based on the measured change (for example, see Patent Document 1). ).

Special table 2016-538617 publication

When suggesting meals to the user based on information measured in relation to the user's body shape, it is preferable to be able to make suggestions according to the user's inventory of ingredients.

The present invention enables the user to propose meals according to the user's inventory of ingredients when making meal suggestions to the user based on information measured in relation to the user's current body shape in order for the user to achieve a target body shape. With the goal.

One aspect of the present invention that solves the above-mentioned problems is user body shape related information that acquires user body shape related information including body shape information obtained by measuring the user's body shape and body composition information obtained by measuring the body composition. an acquisition unit, an inventory information acquisition unit that acquires inventory ingredients information indicating the inventory of ingredients stored in the user's refrigerator from an inventory ingredients database, and a user body type related information acquired by the user body type related information acquisition unit. to specify the feeding conditions including the amount of calories and nutrition required for the user's meal, and include the ingredients that match the estimated feeding conditions and are indicated by the inventory information acquired by the inventory information acquisition unit in the ingredients to be used. a cooking method determining unit that determines a dish that can be cooked and a cooking method for the dish; a cooking method providing unit that transmits cooking method information indicating a cooking method for the dish determined by the cooking method determining unit to a user terminal; It is a body shape management system equipped with.

One aspect of the present invention is a body shape management method in a body shape management system, which acquires user body shape related information including body shape information obtained by measuring the user's body shape and body composition information obtained by measuring the body composition. an inventory information acquisition step of acquiring inventory food information indicating the inventory of foods stored in the user's refrigerator from an inventory food database; and a user body shape-related information acquisition step that acquires The feeding conditions including the amount of calories and nutrition required for the user's meal are specified based on the body shape related information, and the ingredients that match the estimated feeding conditions and are indicated by the inventory information acquired in the inventory information acquisition step are used. a cooking method determining step for determining a dish that can be included in the ingredients to be cooked and a cooking method for the dish; and a cooking method information indicating a cooking method for the dish determined in the cooking method determining step, to the user terminal. This method includes a step of providing a cooking method.

One aspect of the present invention is to use a computer in a body shape management system to acquire user body shape related information including body shape information obtained by measuring the user's body shape and body composition information obtained by measuring the body composition. an information acquisition unit, an inventory information acquisition unit that acquires inventory ingredients information indicating the inventory of ingredients stored in the user's refrigerator from an inventory ingredients database, based on user body type related information acquired by the user body type related information acquisition unit; The feeding conditions including the amount of energy and nutrition required for the user's meal are specified, and the ingredients that match the estimated feeding conditions and indicated by the inventory information acquired by the inventory information acquisition unit are included in the ingredients used for cooking. a cooking method determining unit that determines possible dishes and cooking methods for the dishes; and a cooking method providing unit that transmits cooking method information indicating the cooking method of the dishes determined by the cooking method determining unit to the user terminal. This is a program for

According to the present invention, when suggesting meals to a user based on information measured in relation to the user's body shape, it becomes possible to make suggestions according to the food inventory situation of each user.

1 is a diagram showing an example of the overall configuration of a body shape management system according to the present embodiment. FIG. 3 is a diagram illustrating an example of user body shape related information according to the present embodiment. It is a figure showing an example of inventory ingredients information concerning this embodiment. It is a figure showing an example of cooking information concerning this embodiment. It is a diagram showing an example of the functional configuration of a cooking method providing server according to the present embodiment. It is a flowchart which shows the example of a process procedure which the cooking method provision server based on this embodiment performs in connection with provision of a cooking method.

<Embodiment>
FIG. 1 shows an example of the overall configuration of the body shape management system of this embodiment. The body shape management system of this embodiment proposes a dish (meal, menu) that the user should eat and a cooking method for the dish so that the user U can obtain the desired body shape. In addition, the body shape management system is configured to suggest dishes using ingredients stored in the refrigerator 400 used by the user U.

The user living space SP in the body shape management system of this embodiment is a specific space that the user U uses in his/her daily life. The user living space SP may be the user U's residence, for example.
The user living space SP includes a smart body mirror (an example of a display device) 100, a body composition meter 200, a user terminal 300, and a refrigerator 400.

The smart body mirror 100 is a device in which a display device is combined with a mirror surface serving as a full-length mirror. A user standing in front of the smart body mirror 100 can simultaneously observe his or her entire body reflected on the mirror surface and an image displayed by a display device combined with the mirror surface.
The smart body mirror 100 also includes a 3D scanner. The 3D scanner is used to measure the body shape of the user U in 3D.

The smart body mirror 100 is capable of communicating via a network. The smart body mirror 100 shown in the figure is connected to a user body shape related information database DB1 via a network.
The smart body mirror 100 transmits body shape information indicating the body shape of the user U measured by the 3D scanner to the user body shape related information database DB1 as one piece of user body shape related information.

The body composition meter 200 is a device that measures the body composition (weight, body fat percentage, etc.) of the user U. The body composition analyzer 200 is capable of communicating via a network. The body composition analyzer 200 shown in the figure is connected to a user body shape related information database DB1 via a network.
The body composition meter 200 transmits body composition information indicating the measured value of the body composition of the user U to the user body shape related information database DB1 as one piece of user body shape related information.

User terminal 300 is a terminal used by user U. User terminal 300 may be, for example, a smartphone. Alternatively, the user terminal 300 may be a tablet terminal or a personal computer.
The user terminal 300 can receive the cooking method information transmitted from the cooking method providing server 600 and output the received cooking method information on a display.

Refrigerator 400 is provided in user living space SP and stores foodstuffs stored by user U by refrigerating and freezing them.
Refrigerator 400 includes a tag reader 401. In this embodiment, an RFID tag TG is provided on the food FD stored in the refrigerator 400. The RFID tag TG stores the product code of the product as the corresponding food material FD. When user U stores foodstuff FD in the refrigerator, a tag reader 401 provided in the refrigerator 400 communicates with an RFID tag TG provided in the foodstuff FD, and reads a product code from the RFID tag TG that has become communicable.
Refrigerator 400 communicates via a network. Refrigerator 400 is connected to inventory food information database DB3 via a network. Refrigerator 400 transmits the product code read from RFID tag TG to inventory ingredients information database DB3. The inventory ingredients information database DB3 stores the transmitted product code as information on one inventory ingredient in the inventory ingredients information corresponding to the user U.

Note that the refrigerator 400 is provided with a code reader, and when the user U stores the food FD in the refrigerator 400, the user U reads the barcode (a two-dimensional code may be used) of the product code attached to the food FD using the code reader. The refrigerator 400 may be able to read the product code by performing a reading operation.

The body shape management system of this embodiment includes, as databases and servers, a user body shape related information database DB1, a body shape change requirement information database DB2, an inventory food information database DB3, a product information database DB4, a food nutrient information database DB5, a cooking information database DB6, It includes an electronic flyer distribution server 500 and a cooking method providing server 600.

The user body shape related information database DB1 is a database that stores user body shape related information for each user.

FIG. 2 shows an example of user body shape related information corresponding to one user. The user body type related information in the figure includes each area of user ID, user information, measured body type history information, measured body composition history information, and target body type information.
The user ID area stores a user ID that uniquely indicates the corresponding user.
The user information area stores user information. The user information may include the user's name, gender, age, address, telephone number, etc. as information regarding the user.
The measured body type history information area stores measured body type history information indicating the history of 3D body type information measured by the smart body mirror 100. Specifically, the measured body shape history information is information in which body shape information measured by the smart body mirror 100 is stored in association with measurement date and time.
The measurement body composition history information area stores measurement body composition history information indicating a history of body composition information indicating body composition values measured by the body composition meter 200. Specifically, the measured body composition history information stores body composition information indicating the measured value of body composition by the body composition meter 200 in association with the measurement date and time.
The target body type information area stores target body type information indicating the target body type input (registered) into the smart body mirror 100 by the user through a predetermined operation.

The explanation returns to FIG. 1. The body shape change requirement information database DB2 is a database that stores body shape change requirement information. The body shape change requirement information includes information such as calories that are restricted to change a body shape from a certain state to a target body shape, and the types and amounts of nutrients that should be taken in order to maintain health during dieting.

The inventory ingredients information database DB3 is a database that stores inventory ingredients information for each user. The inventory food information is information indicating the food stored in the refrigerator 400 of the corresponding user.
FIG. 3 shows an example of stock ingredients information corresponding to one user. A record of inventory ingredients information corresponding to one user has a structure in which a user ID indicating the corresponding user is associated with an inventory ingredients list. One list item in the inventory food list indicates one of the food items stored in refrigerator 400. List items in the inventory ingredients list include areas for storage date and time and product code. The storage date and time area stores the date and time when the corresponding food item was stored in the refrigerator 400 (storage date and time). The product code area stores the product code read from the RFID tag TG attached to the corresponding food by the tag reader 401 of the refrigerator 400 during storage.

The explanation returns to FIG. 1.
The product information database DB4 is a database that stores product information corresponding to each food product. A record of product information corresponding to one product has a structure in which, for example, product information is associated with a product code indicating the corresponding product. The product information may include information regarding the ingredients that the corresponding product contains as ingredients (for example, the amount of each ingredient).

The food nutrient information database DB5 is a database that stores information regarding nutrients for each food material (food nutrient information). The food nutrient information for one food material may indicate the calorie per unit amount of the food material and the content of each nutrient.

The cooking information database DB6 is a database that stores cooking information related to cooking.
FIG. 4 shows an example of a record of cooking information corresponding to one dish. The cooking information record shown in the figure includes each area of cooking information ID, cooking name, ingredients information, and cooking method information.
The cooking information ID area stores the cooking information ID, which is an identifier given to the corresponding cooking information.
The dish name area stores the name of the corresponding dish (cooking name).
The ingredient information area is information indicating the amount of each ingredient used in the corresponding cooking method.
The cooking method information area stores cooking method information indicating the cooking method of the corresponding dish. The cooking method information may be, for example, information in the form of characters (text), or may be information in the form of still images or moving images.

The explanation returns to FIG. 1. The electronic flyer distribution server 500 is a server that distributes electronic flyers in response to an electronic flyer distribution service. In the electronic flyer distribution service, the electronic flyer distribution server 500 distributes electronic flyers to the terminals of users who have registered to receive electronic flyers. The electronic flyer distribution server 500 can distribute electronic flyers of stores included in the distribution area specified at the time of user registration.

Among the ingredients indicated in the cooking method information determined by the cooking method providing server 600 to be transmitted to the user terminal 300, there may be a shortage of ingredients that are not stored in the refrigerator 400. In this case, the cooking method providing server 600 acquires an electronic flyer in which the product as the missing ingredient is posted from the electronic flyer distribution server 500.
The cooking method providing server 600 transmits the electronic flyer acquired from the electronic flyer distribution server 500 to the user terminal 300 along with the cooking method information.

The cooking method providing server 600 determines a cooking method suitable for the user U to achieve the target body shape, and transmits cooking method information indicating the determined cooking method to the user terminal 300 of the user U.
In determining the cooking method, the cooking method providing server 600 uses user U's user body shape related information stored in the user body shape related information database DB1, body shape change requirement information stored in the body shape change requirement information database DB2, and stock ingredients information database DB3. The stored food ingredients information of the user U, product information stored in the product information database DB4, food nutrient information stored in the food nutrient information database DB5, and cooking information stored in the cooking information database DB6 are used.

FIG. 5 shows an example of the functional configuration of the cooking method providing server 600. The cooking method providing server 600 includes a communication section 601, a control section 602, and a storage section 603.
The communication unit 601 performs communication via a network. By including the communication unit 601, the cooking method providing server 600 can store a user body shape related information database DB1, a body shape change requirement information database DB2, an inventory ingredient information database DB3, a product information database DB4, a food ingredient nutrient information database DB5, and a cooking information database DB6. , the electronic flyer distribution server 500, and the user terminal 300.

The control unit 602 executes various controls in the cooking method providing server 600. The control unit 602 includes an information acquisition unit 621 (an example of a user body shape related information acquisition unit or an inventory information acquisition unit), a cooking method determining unit 622, and a cooking method providing unit 623.

The information acquisition unit 621 acquires information used to determine a cooking method.
The cooking method determining unit 622 determines a cooking method using the information acquired by the information acquiring unit 621.
The cooking method providing unit 623 provides the cooking method determined by the cooking method determining unit 622 to the user U. Specifically, the cooking method providing unit 623 transmits cooking method information indicating the cooking method determined by the cooking method determining unit 622 to the user terminal 300.

The storage unit 603 stores various information related to the cooking method providing server 600.

An example of a processing procedure executed by the cooking method providing server 600 in connection with providing a cooking method will be described with reference to the flowchart in FIG. 6 . The process in the figure is a process procedure executed for one user U. Further, the process shown in the figure may be executed, for example, in response to reaching a predetermined cooking method provision timing.

Step S100: In the cooking method providing server 600, the information acquisition unit 621 acquires user body type related information (measured body type history information, measured body composition history information) associated with the user ID of the target user U from the user body type related information database DB1. , target body type information (Figure 2)).

Step S102: The information acquisition unit 621 acquires body shape change requirement information corresponding to the case of changing the body shape to the target body type from the body shape information and body composition information obtained by the most recent measurement from the body shape change requirement information database DB2. .

Step S104: The cooking method determining unit 622 specifies the target nutritional amount (an example of feeding conditions) based on the body shape change requirement information acquired in step S102. Specifically, the cooking method determining unit 622 may specify the calorie restriction and the intake amount of each nutrient to be ingested, which are indicated by the body shape change requirement information acquired in step S102, as the specification of the target nutrient amount.

Step S106: Next, the information acquisition unit 621 acquires the inventory ingredients information (inventory ingredients list (FIG. 3)) of the target user U from the inventory ingredients information database DB3.

Step S108: Next, the cooking method determination unit 622 causes the information acquisition unit 621 to acquire product information corresponding to each stock ingredient in the stock food information acquired in step S106 from the product information database DB4. At this time, the information acquisition unit 621 identifies product information corresponding to one stocked food ingredient using the product code associated with the stocked food ingredient in the stocked food material information.
The cooking method determination unit 622 identifies the ingredients for each stocked food ingredient by referring to the acquired product information.
The cooking method determination unit 622 refers to the food nutrient information stored in the food nutrient information database DB5 and determines the nutritional content (calories per unit amount, content of each nutrient) of each stock food according to the ingredients of the specified stock food. ).

Step S110: The cooking method determination unit 622 identifies a cooking method that satisfies the target nutritional content specified in step S104 while using as much of the stocked ingredients as possible based on the nutritional content of the stocked ingredients specified in step S108. For this purpose, the cooking method determining unit 622 includes as many stock ingredients as possible among the ingredient information in the cooking information stored in the cooking information database DB6, and satisfies the nutrient content condition indicated by the target nutrient content specified in step S104. Identify ingredient information. The cooking method determining unit 622 acquires the cooking method information stored in the same cooking information as the specified food information. The cooking method determination unit 622 can specify the cooking method by acquiring the cooking method information in this way.

Step S112: The cooking method determining unit 622 determines whether or not there are any ingredients (insufficient ingredients) that are not included in the stock ingredients among the ingredients used in the cooking method specified in step S110.
Step S114: If it is determined in step S112 that there is a shortage of ingredients, the cooking method determining unit 622 acquires an electronic flyer listing the shortage item from the electronic flyer distribution server 500. At this time, the cooking method determining unit 622 may acquire electronic leaflets of stores in a certain area including the address of the user's U's user living space SP, such as his or her home. By referring to the user information in the user body type related information, the address of the user U, such as his or her home, may be ascertained.

Step S116: The cooking method providing unit 623 transmits the cooking method information acquired in response to the identification of the cooking method in step S110 to the user terminal 300 of the user U. If step S114 is passed, the electronic flyer acquired in step S114 is transmitted to the user terminal 300 together with the cooking method information in step S116.
The cooking method providing unit 623 may transmit the cooking method information (and electronic flyer) by e-mail, for example. Alternatively, the cooking method providing unit 623 may transmit the cooking method information (and electronic flyer) as application data displayed on a cooking method providing application installed on the user terminal 300.

<Modified example>
Modifications of this embodiment will be described below.
For example, in addition to the product code, the RFID tag TG of a food ingredient FD stores information on the nutritional composition (ingredients, nutritional content (calories, content of each nutrient), etc.) of the corresponding food item, and the tag reader 401 reads the RFID tag. The product code and nutritional composition information may be read from the tag TG. In this case, information on the nutritional composition of each food ingredient is also stored in the inventory food information. Thereby, for example, the product information database DB4 can be omitted in the body shape management system.

Note that the smart body mirror 100 utilizes the measured body shape history information in the user body shape related information stored in the user body shape related information database DB1 so that, for example, the user U's body shape every predetermined number of days can be displayed side by side on a display device for comparison. may be displayed. Further, the user U can also display the registered target body shape or the body shape measured in the past on the display device as a comparison target, with the current body shape reflected on the mirror surface of the smart body mirror 100.
Further, a screen related to body composition management may be displayed on the smart body mirror 100 or the user terminal 300 by using the measured body composition history information in the user body type related information stored in the user body type related information database DB1. .

Note that, for example, if the refrigerator 400 is provided with a display section, the cooking method providing section 623 may transmit the cooking method information to the refrigerator 400. Refrigerator 400 can display the received cooking method information on the display section.

Note that the smart body mirror 100, the refrigerator 400, and the like may be installed, for example, when a house is constructed.

Note that programs for realizing the functions of the smart body mirror 100, body composition analyzer 200, user terminal 300, refrigerator 400, cooking method providing server 600, etc. described above are recorded on a computer-readable recording medium, and this recording is performed. The above-described processes of the smart body mirror 100, body composition analyzer 200, user terminal 300, refrigerator 400, and cooking method providing server 600 may be performed by having the computer system read and execute the program recorded on the medium. Here, "reading a program recorded on a recording medium into a computer system and executing it" includes installing the program on the computer system. The "computer system" here includes hardware such as an OS and peripheral devices. Further, a "computer system" may include a plurality of computer devices connected via a network including the Internet, a WAN, a LAN, a communication line such as a dedicated line, etc. Furthermore, the term "computer-readable recording medium" refers to portable media such as flexible disks, magneto-optical disks, ROMs, and CD-ROMs, and storage devices such as HDDs and SSDs built into computer systems. In this way, the recording medium storing the program may be a non-transitory recording medium such as a CD-ROM. The recording medium also includes a recording medium provided internally or externally that can be accessed from the distribution server to distribute the program. The code of the program stored in the recording medium of the distribution server may be different from the code of the program in a format executable by the terminal device. That is, as long as it can be downloaded from the distribution server and installed in an executable form on the terminal device, the format in which it is stored on the distribution server does not matter. Note that the program may be divided into a plurality of parts, downloaded at different timings, and then combined on a terminal device, or the distribution servers that deliver each of the divided programs may be different. Furthermore, a ``computer-readable recording medium'' refers to a storage medium that retains a program for a certain period of time, such as volatile memory (RAM) inside a computer system that serves as a server or client when a program is transmitted via a network. This shall also include things. Moreover, the above-mentioned program may be for realizing a part of the above-mentioned functions. Furthermore, it may be a so-called difference file (difference program) that can realize the above-mentioned functions in combination with a program already recorded in the computer system.

<Additional notes>
(1) One aspect of the present embodiment is a user body shape related information acquisition unit that acquires user body shape related information including body shape information obtained by measuring the user's body shape and body composition information obtained by measuring the body composition. an inventory information acquisition unit that acquires inventory ingredients information indicating the inventory of ingredients stored in the user's refrigerator from an inventory ingredients database; The food intake conditions including the amount of calories and nutrients required for the meal are specified, and the ingredients that meet the estimated food intake conditions and indicated by the inventory information acquired by the inventory information acquisition unit are included in the ingredients used for cooking. A cooking method determining unit that determines a possible dish and a cooking method for the dish; and a cooking method providing unit that transmits cooking method information indicating a cooking method for the dish determined by the cooking method determining unit to a user terminal. It is a body shape management system.

(2) One aspect of the present embodiment is the body shape management system described in (1), in which the display image is combined with a mirror so that the displayed image and the image reflected by the mirror are visible on the same surface. further comprising a display device capable of measuring the whole body of the user and generating body shape information, the user body shape related information acquisition unit transmitting the body shape information generated by the display device to the user body shape information. Obtained as body shape information in related information.

(3) One aspect of the present embodiment is the body shape management system according to (2), in which the display device has a predetermined aspect capable of comparing a plurality of pieces of body shape information generated by measuring at different times. is displayed on the display section.

(4) One aspect of the present embodiment is the body shape management system according to any one of (1) to (3), in which the user body shape-related information acquisition unit is configured to provide information about the body shape measured by a body composition analyzer. Obtain the user's body composition information.

(5) One aspect of the present embodiment is the body shape management system according to any one of (1) to (4), wherein the cooking method providing unit is configured to prepare a dish determined by the cooking method determining unit. Among the ingredients indicated by the cooking method, if there is a missing ingredient that is not included as an ingredient in the inventory information, an electronic flyer listing the product as the missing ingredient is acquired from the electronic flyer distribution server, and the acquired electronic The information on the missing ingredients to which the flyer has been added is included in the information on the cooking method and transmitted to the user terminal.

(6) One aspect of the present embodiment is a body shape management method in a body shape management system, which includes body shape information obtained by measuring the user's body shape and body composition information obtained by measuring the body composition. a user body shape related information acquisition step of acquiring related information; an inventory information acquisition step of acquiring inventory food information indicating the inventory of foods stored in the user's refrigerator from an inventory food database; and the user body shape related information acquisition step. identifies the feeding conditions including the calorific value and nutrition required for the user's meal based on the user's body shape related information acquired by the user, meets the estimated feeding conditions, and is indicated by the inventory information acquired in the inventory information acquisition step. A cooking method determining step for determining a dish that can be prepared by including the ingredients in the ingredients to be used and a cooking method for the dish, and cooking method information indicating a cooking method for the dish determined in the cooking method determining step. This method includes a step of providing a cooking method that is transmitted to a terminal.

(7) One aspect of the present embodiment is to use a computer in a body shape management system to acquire user body shape related information including body shape information obtained by measuring the user's body shape and body composition information obtained by measuring the body composition. a user body shape related information acquisition unit that acquires inventory food information indicating the inventory of foods stored in the user's refrigerator from an inventory food database; and a user body shape related information acquired by the user body shape related information acquisition unit. Based on the information, the feeding conditions including the amount of calories and nutrients required for the user's meal are specified, and the food materials that match the estimated feeding conditions and are indicated by the inventory information acquired by the inventory information acquisition unit are used. A cooking method determining unit that determines a dish that can be included in the cooking method and a cooking method for the dish, and a cooking method that transmits cooking method information indicating the cooking method of the dish determined by the cooking method determining unit to a user terminal. This is a program to make it function as a division.

100 smart body mirror, 200 body composition analyzer, 300 user terminal, 400 refrigerator, 401 tag reader, 500 electronic flyer distribution server, 600 cooking method providing server, 601 communication unit, 602 control unit, 603 storage unit, 621 information acquisition unit, 622 Cooking method determining unit, 623 Cooking method providing unit, DB1 User body shape related information database, DB2 Body shape change requirement information database, DB3 Inventory ingredients information database, DB4 Product information database, DB5 Food ingredients nutrient information database, DB6 Cooking information database

Claims (7)

a user body shape related information acquisition unit that acquires user body shape related information including body shape information obtained by measuring the user's body shape and body composition information obtained by measuring the body composition;
an inventory information acquisition unit that acquires inventory ingredients information indicating the inventory of ingredients stored in the user's refrigerator from an inventory ingredients database;
Identifying feeding conditions including the amount of energy and nutrition required for the user's meal based on the user body shape related information acquired by the user body shape related information acquisition unit;
a cooking method determining unit that determines a dish that can be prepared by including ingredients that match the estimated feeding conditions and that are indicated by the inventory information acquired by the inventory information acquisition unit in the ingredients to be used, and a cooking method for the cuisine;
A body shape management system comprising: a cooking method providing unit that transmits cooking method information indicating a cooking method for a dish determined by the cooking method determining unit to a user terminal. A display device has a display unit that is combined with a mirror so that a displayed image and an image reflected by the mirror are visible on the same surface, and is capable of measuring the whole body of the user and generating body shape information. More prepared,
The body shape management system according to claim 1, wherein the user body shape related information acquisition unit acquires the body shape information generated by the display device as body shape information in the user body shape related information. The body shape management system according to claim 2, wherein the display device displays a plurality of pieces of body shape information generated by measurements at different times on the display unit in a predetermined manner that allows comparison. The body shape management system according to any one of claims 1 to 3, wherein the user body shape related information acquisition unit acquires body composition information of the user measured by a body composition analyzer. The cooking method providing unit includes:
If there is a missing ingredient that is not included as an ingredient in the inventory information among the ingredients indicated by the cooking method of the dish determined by the cooking method determining unit, an electronic flyer listing the products as the missing ingredient is sent electronically. Body shape management according to any one of claims 1 to 3, wherein the information on the missing ingredients is acquired from a flyer distribution server, and the information on the missing ingredients to which the acquired electronic flyer has been added is included in the information on the cooking method and transmitted to the user terminal. system. A body shape management method in a body shape management system,
a user body shape related information acquisition step of acquiring user body shape related information including body shape information obtained by measuring the user's body shape and body composition information obtained by measuring the body composition;
an inventory information acquisition step of acquiring inventory ingredients information indicating the inventory of ingredients stored in the user's refrigerator from an inventory ingredients database;
identifying feeding conditions including the amount of energy and nutrition required for the user's meal based on the user body shape related information acquired in the user body shape related information acquisition step;
a cooking method determining step of determining a dish that can be prepared by including ingredients that match the estimated feeding conditions and that are indicated by the inventory information acquired in the inventory information acquiring step in the ingredients to be used, and a cooking method for the cuisine;
A method for managing body shape, comprising: a step of providing a cooking method, transmitting, to a user terminal, cooking method information indicating a method of cooking the food determined in the cooking method determining step. Computers in body shape management systems,
a user body shape related information acquisition unit that acquires user body shape related information including body shape information obtained by measuring the user's body shape and body composition information obtained by measuring the body composition;
an inventory information acquisition unit that acquires inventory ingredients information indicating the inventory of ingredients stored in the user's refrigerator from an inventory ingredients database;
Identifying feeding conditions including the amount of energy and nutrition required for the user's meal based on the user body shape related information acquired by the user body shape related information acquisition unit;
a cooking method determining unit that determines a dish that can be prepared by including ingredients that match the estimated feeding conditions and that are indicated by the inventory information acquired by the inventory information acquiring unit in the ingredients to be used, and a cooking method for the dish;
A program for functioning as a cooking method providing unit that transmits cooking method information indicating a cooking method for a dish determined by the cooking method determining unit to a user terminal.

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