JP6211314B2 - Calorie and carbohydrate intake adjustment tableware and method of using the same - Google Patents
Calorie and carbohydrate intake adjustment tableware and method of using the same Download PDFInfo
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本発明は個人の体形や既往症等の状態に応じて、食事によるカロリー及び炭水化物の摂取量が適正な値となるように簡単に調整することが出来るカロリー及び炭水化物摂取量調整食器及びその使用方法に関するものである。 The present invention relates to a calorie and carbohydrate intake adjustment tableware that can be easily adjusted so that the intake of calories and carbohydrates from a meal becomes an appropriate value according to the state of an individual, such as a medical history, and a method of using the same. Is.
従来、糖尿病や高脂血症等の予防方法や治療方法において重要なものは食事療法であるが、該食事療法は、必ずしも正しく普及していることに限らず、中には誤解を招くものもある。
糖尿病を例に挙げると、該糖尿病には１型糖尿病と２型糖尿病とがある。１型糖尿病は、自己免疫の異常が重要な要因の一つと考えられ、またインスリン注射がほぼ必須であることから、血糖値に係わる炭水化物の摂取量を重視し、その食事療法として炭水化物の摂取量を制限するカーボカウント法が普及している。これに対して２型糖尿病は、生活習慣等の環境因子や遺伝因子が要因と考えられ、その食事療法では、摂取カロリーの制限が重視される。
しかし、一般知識での糖尿病という括りにおいては、１型と２型とが明確に区別されているとは言い難い。例えばカーボカウント法を誤って解釈すると、白米等を食べずに炭水化物の摂取量を制限すれば血糖値は下がるので、２型であるにも係わらず摂取カロリーの制限はしなくてもよいから、幾ら肉を食してもよいという誤解を招いてしまう。他にも、血糖値を下げるには炭水化物を摂取しなければよいと誤解し、低血糖による体温低下、動悸、けいれん、昏睡等の症状を起こしてしまう場合もある。また他に、穀物の中でも特に米を主食とする日本の場合、カロリーの摂取量さえ制限するのであれば、そのカロリーの制限内において幾ら白米を食してもよいという誤解があり、炭水化物である白米を多量摂取することで、却って高血糖を招くという問題も生じている。
ところで、こうした食事療法では何故上記のような誤解が生じてしまうのかについて考察すると、上記食事療法は利用者にとって我慢あるいは苦痛を強いる方法であるからだと考えられる。すなわち、上記食事療法は、食事量の制限、食べられるものの制限等、数多くの制限を伴うものであり、またその制限の数とほぼ同じ数だけのストレスを利用者に与えるので、該利用者は少しでもストレスを減らそうと自己に都合の良い解釈をし、上記のような誤解を招くに至ると考えられる。従って、上記のような誤解を払拭することは非常に難しい。
また上記食事療法は、ただ一概にカロリーあるいは炭水化物の摂取量を制限すればよいというものではなく、カロリーあるいは炭水化物の摂取量を身長や体重に基づいて各個人に応じたものとする必要がある。しかし、カロリーあるいは炭水化物について、各個人に応じた１日の適正量になるように食物を選ぶことは一般的にはかなり面倒かつ煩雑で複雑なことになる。
そこで、上記のような生活習慣病の予防、あるいは生活習慣病の罹患者のために特許文献１では、１日におけるカロリーの摂取量を制限するべく、各個人用にカロリー調整や成分の調整された健康弁当をオーダーメイドで提供する方法が提案されている。また特許文献２には、肥満、糖尿病、高血圧症、高脂血症、拒食・過食症等の治療や健康管理のために、個人が日常摂取する食事の種類および量を、高い精度で計測するための計測評価用食器が提案されている。
Conventionally, dietary therapy is important in prevention and treatment methods such as diabetes and hyperlipidemia. However, the dietary therapy is not always prevalent and some of them are misleading. is there.
Taking diabetes as an example, the diabetes includes type 1 diabetes and type 2 diabetes. In type 1 diabetes, abnormalities in autoimmunity are considered to be one of the important factors, and insulin injection is almost essential. Therefore, emphasis is placed on carbohydrate intake related to blood glucose level, and carbohydrate intake as a dietary therapy. The carbo-count method for limiting the above is widespread. On the other hand, type 2 diabetes is thought to be caused by environmental factors such as lifestyle habits and genetic factors, and the dietary therapy emphasizes the restriction of calorie intake.
However, it is difficult to say that type 1 and type 2 are clearly distinguished in the general knowledge of diabetes. For example, if you misinterpret the carbocount method, if you limit the intake of carbohydrates without eating white rice etc., the blood sugar level will decrease, so it is not necessary to limit the calorie intake despite being type 2. The misunderstanding that you can eat as much meat as possible. In addition, it may be misunderstood that carbohydrates should not be consumed in order to lower blood sugar levels, and symptoms such as hypothermia, decreased body temperature, palpitation, convulsions, and coma may occur. In addition, in the case of Japan, which mainly consumes rice among grains, there is a misunderstanding that even if the intake of calories is limited, there is a misconception that you can eat white rice within the limit of calories, and the white rice that is a carbohydrate There is also a problem that ingesting a large amount of can cause high blood sugar.
By the way, considering why such a diet causes the above misunderstandings, it is considered that the diet is a method of putting patience or pain to the user. In other words, the above-mentioned diet therapy is accompanied by a number of restrictions such as a restriction on the amount of meals and restrictions on what can be eaten, and the user is given as much stress as the number of restrictions. It is thought that the interpretation which is convenient for oneself to reduce stress as much as possible leads to misunderstanding as described above. Therefore, it is very difficult to dispel such misunderstandings.
In addition, the above-described diet therapy does not simply limit the intake of calories or carbohydrates, but the intake of calories or carbohydrates needs to be adapted to each individual based on height and weight. However, it is generally quite cumbersome, cumbersome and complicated to choose foods for calories or carbohydrates that are appropriate for the day.
Therefore, for prevention of lifestyle-related diseases as described above or for those suffering from lifestyle-related diseases, Patent Document 1 adjusts calories and adjusts ingredients for each individual in order to limit the daily calorie intake. A method has been proposed to provide a customized health bento. In Patent Document 2, the type and amount of meals taken daily by individuals for the treatment and health management of obesity, diabetes, hypertension, hyperlipidemia, anorexia and bulimia are measured with high accuracy. For this purpose, tableware for measurement evaluation has been proposed.
ところが、上記従来技術において、例えば特許文献１では、ほぼ毎日の食事をオーダーメイドで賄うことは実施面的にあるいは金銭面的に問題を生じやすく、特に食事は毎日必要となるものであり、また時には外食の機会等もあることから、可能な限り利用者が食事療法の内容を理解し、自身等で食事を用意できるようにしておくことが望ましい。特許文献２では、計測のための機器を必要とするために煩雑であり、またこうした機器の使用、取り扱い等が難しい。
さて、本願発明者は、各個人に応じたカロリーの適正な摂取量を分り易く具体的に表示するべく、熱量（カロリー）を８０で割った単位を用いることで、各自が身長、健康状態に応じて適正な熱量の食物を摂れるようにするための身長別の適正摂取熱量単位表、１日適正熱量単位記入表および適正摂取熱量チェック方法を提案している（特許文献３）。こうした適正摂取熱量単位表や適正摂取熱量チェック方法を用いることは、各個人に応じた１日の適正摂取カロリーあるいは単位の食物を簡単に選ぶことが可能となり、また計測等のための複雑かつ取り扱いの難しい機器を使用する必要がないという利点を有する。但し、上記適正摂取熱量単位表や上記適正摂取熱量チェック方法を運用するに当たっては、単位量と実際の摂取量とが結びつきにくく、どのような食物をどれだけの量で摂取すればよいかを簡単に把握できるようにすることが要請されていた。
本発明は、このような従来技術に存在する問題点に着目してなされたものであり、その目的とするところは、カロリー及び炭水化物の摂取量を簡単に把握し、調整することができるカロリー及び炭水化物摂取量調整食器及びその使用方法を提供することにある。
However, in the above-described prior art, for example, in Patent Document 1, it is easy to cause a problem in terms of implementation or money, and it is necessary to eat meals every day. Since there are occasions when eating out, it is desirable that the user understand the content of the diet therapy as much as possible and prepare meals by himself. Patent Document 2 is complicated because it requires a device for measurement, and it is difficult to use and handle such a device.
Now, the inventor of the present application uses a unit obtained by dividing the calorie (calorie) by 80 in order to display the appropriate calorie intake corresponding to each individual in an easy-to-understand manner. In response to this, an appropriate intake calorie unit table by height, a daily appropriate calorie unit entry table, and an appropriate intake calorie check method have been proposed (Patent Document 3). Using the appropriate intake calorie unit table and the appropriate intake calorie check method, it is possible to easily select the appropriate daily intake calorie or unit of food according to each individual, and it is complicated and handling for measurement etc. The advantage is that it is not necessary to use difficult equipment. However, when operating the appropriate intake calorie unit table and the appropriate intake calorie check method, it is difficult to associate the unit amount with the actual intake, and it is easy to determine what kind of food should be consumed and how much. It was requested to be able to grasp.
The present invention has been made by paying attention to such problems existing in the prior art, and its purpose is to easily grasp and adjust calorie and carbohydrate intake and It is to provide a tableware for adjusting carbohydrate intake and a method for using the same.
上記の目的を達成するために、請求項１に記載のカロリー及び炭水化物摂取量調整食器の発明は、食事における対象者のカロリー摂取量と、糖質を含む炭水化物摂取量が、該対象者に適合した任意の量となるように調整するためのカロリー及び炭水化物摂取量調整用食器であって、上記食事のうち、炭水化物からなるものは主食に分類し、野菜類はそのまま野菜類に分類し、また肉類、魚類、卵類及び大豆類は主菜に分類し、さらに芋類、果物類、乳製品（牛乳を含む）、油脂類及び調味料類を雑類に分類するものとして、上記主食を盛り付ける主食盛付器と、上記野菜類を盛り付ける野菜盛付器と、上記主菜を盛り付ける主菜盛付器と、を少なくとも備えており、８０ｋｃａｌを１単位として、すりきりで盛り付けた主食の量が１単位となるように上記主食盛付器の容積を設定したうえで、上記野菜盛付器の容積を該主食盛付器の容積に比して２倍〜４倍となるように設定するとともに、上記主菜盛付器の容積を該主食盛付器の容積に比して１．５倍〜２倍となるように設定しておき、上記主食、上記野菜類及び上記主菜を、上記主食盛付器、上記野菜盛付器及び上記主菜盛付器の内部にそれぞれ収まるように盛り付けつつ、上記野菜類の盛付量及び上記主菜の盛付量のうち少なくとも何れか一方を適宜調整することにより、カロリー摂取量を調整しつつ、炭水化物の摂取量を略一定に維持するように構成したものであり、上記主食盛付器は、上記主食として白米を盛り付けるものとし、該白米をすりきりで丁度収まるように盛り付けた状態で、該白米５０ｇを盛り付けることが出来る容積となるように設定されていることを要旨とする。 In order to achieve the above object, the invention of the calorie and carbohydrate intake adjustment tableware according to claim 1, wherein the subject's calorie intake in the meal and the carbohydrate intake including carbohydrates are adapted to the subject. Calorie and carbohydrate intake adjustment tableware for adjusting to an arbitrary amount, wherein among the above meals, those consisting of carbohydrates are classified as staple foods, vegetables are classified as vegetables as they are, and Meat, fish, eggs, and soybeans are classified as main dishes, and the above staple foods are included as categorized as moss, fruits, dairy products (including milk), fats and oils, and seasonings. It has at least a main dish applicator, a vegetable applicator to serve the above vegetables, and a main dish applicator to serve the above main dishes, and the amount of the main food is 80% per unit. Unit As described above, after setting the volume of the main dish applicator, the volume of the vegetable applicator is set to be 2 to 4 times the volume of the main applicator, and the main dish The volume of the serving device is set to be 1.5 to 2 times the volume of the main dish serving device, and the staple food, the vegetables, and the main dish are used as the main food serving device. By appropriately adjusting at least one of the vegetable serving amount and the main vegetable serving amount while serving so as to fit inside the vegetable serving device and the main vegetable serving device, respectively. The carbohydrate intake is adjusted so that the intake of carbohydrates is maintained substantially constant , and the staple food applicator is used to serve white rice as the staple food. In this state, you can serve 50g of white rice It is summarized as being set to be come volume.
請求項２に記載の発明は、請求項１に記載のカロリー及び炭水化物摂取量調整食器の発明において、上記対象者に適合したカロリー摂取量として、対象者の身長Ｌ（ｍ）に基づいて下記式（１）で算出された１日分のカロリー摂取量Ｃ（ｋｃａｌ）を用いるものとして、
Ｌ２×２２×Ｘｃａｌ＝Ｃ（ｋｃａｌ） （１）
（但し、２２は標準ＢＭＩであり、Ｘｃａｌは体重1ｋｇ当りの適正摂取熱量（ｋｃａｌ）である。）
８０ｋｃａｌを１単位として上記カロリー摂取量Ｃ（ｋｃａｌ）を換算して得た値（Ｃ／８０）を１日分の摂取単位Ｕとし、また上記雑類は所定の単位に定めて、上記１日分の摂取単位Ｕから上記雑類の単位を引いた値を調整値Ｕ’とし、該調整値Ｕ’を三等分した値（Ｕ’／３）を、朝食、昼食及び夕食の食事毎の摂取単位ｕとして、盛り付けた主食、野菜類及び主菜の単位の合計値が上記食事毎の摂取単位ｕ以下となるように、上記野菜盛付器と上記主菜盛付器の各容積の最大値を設定することを要旨とする。
The invention according to claim 2 is the calorie and carbohydrate intake adjustment tableware according to claim 1, wherein the caloric intake suitable for the subject is the following formula based on the height L (m) of the subject: Using the daily caloric intake C (kcal) calculated in (1),
L 2 × 22 × X cal = C (kcal) (1)
(However, 22 is a standard BMI, and Xcal is the proper calorie intake (kcal) per kg body weight.)
The value (C / 80) obtained by converting the caloric intake C (kcal) with 80 kcal as one unit is defined as a daily intake unit U, and the miscellaneous matter is defined as a predetermined unit, The value obtained by subtracting the above-mentioned miscellaneous unit from the intake unit U of minutes is set as the adjustment value U ′, and the value obtained by dividing the adjustment value U ′ into three equal parts (U ′ / 3) is obtained for each meal of breakfast, lunch and dinner. As the ingestion unit u, the maximum of each volume of the vegetable applicator and the main dish applicator is such that the total value of the unit of the main food, vegetables and main dishes is less than the ingestion unit u for each meal. The gist is to set the value.
請求項３に記載の発明は、請求項１又は請求項２に記載のカロリー及び炭水化物摂取量調整食器の発明において、上記主食盛付器は、上記主食として白米を盛り付けるものとし、該白米をすりきりで丁度収まるように盛り付けた状態で、該白米５０ｇを盛り付けることが出来る容積となるように設定されていることを要旨とする。 The invention according to claim 3 is the invention of the calorie and carbohydrate intake adjustment tableware according to claim 1 or claim 2, wherein the staple food serving device is to serve white rice as the staple food, and the white rice is ground. The gist is that the volume is set so that 50 g of the white rice can be placed in a state where the rice is placed so as to fit.
請求項４に記載の発明は、請求項１から請求項３のうち何れか一項に記載のカロリー及び炭水化物摂取量調整食器の発明において、複数の凹部を設けた１枚のプレートからなり、各凹部をそれぞれ主食盛付器、野菜類盛付器及び主菜盛付器として構成するとともに、各凹部が主食盛付器、野菜類盛付器又は主菜盛付器の何れであるかを示す表示手段を設けたことを要旨とする。 Invention of Claim 4 consists of one plate which provided the several recessed part in invention of the calorie and carbohydrate intake adjustment tableware as described in any one of Claims 1-3, Each of the recesses is configured as a staple food applicator, a vegetable applicator, and a main dish applicator, and indicates whether each recess is a main food applicator, a vegetable applicator, or a main vegetable applicator. The gist is that a display means is provided.
請求項５に記載のカロリー及び炭水化物摂取量調整食器の使用方法の発明は、請求項１から請求項４に記載のカロリー及び炭水化物摂取量調整食器の使用方法であって、炭水化物制限期間は、主食盛付器に主食をすり切りで丁度収まるように盛り付けたうえで、野菜盛付器に野菜類を溢れないような任意の量で盛り付けるとともに、主菜盛付器に主菜を溢れないような任意の量で盛り付けることで、カロリー摂取量を調整しつつ、炭水化物の摂取量の上限を略一定に制限することとし、炭水化物制限緩和期間は、野菜盛付器又は主菜盛付器に主食を任意の量で盛り付けるとともに、該主食を盛り付けた盛付器を除いた主食盛付器、野菜盛付器又は主菜盛付器に野菜類と主菜を任意の量で盛り付けることで、カロリー摂取量を調整しつつ、炭水化物の摂取量の制限を緩和することとし、上記炭水化物制限期間と、上記炭水化物制限緩和期間とを、所定の期間経過毎に切り換えることで、カロリー摂取量を調整しつつ、炭水化物の摂取量を調整することを要旨とする。 The invention of the method for using the calorie and carbohydrate intake adjustment tableware according to claim 5 is the method of using the calorie and carbohydrate intake adjustment tableware according to claims 1 to 4, wherein the carbohydrate restriction period is a staple food. Arrange the dish so that the staple food fits exactly on the plate, and then add it to the vegetable plate with an arbitrary amount so that it does not overflow with vegetables. By adjusting the calorie intake, the upper limit of carbohydrate intake is restricted to a substantially constant level, and during the carbohydrate restriction relaxation period, a staple food can be added to the vegetable serving device or the main dish serving device. The amount of calorie intake is by arranging vegetables and main dishes in any amount on the main dish applicator, the vegetable applicator or the main dish applicator, excluding the appetizer with the main food. Adjusting the charcoal water By adjusting the carbohydrate restriction period and the carbohydrate restriction relaxation period every predetermined period, the carbohydrate intake is adjusted while the caloric intake is adjusted. The gist is to do.
〔作用〕
本発明のカロリー及び炭水化物摂取量調整食器（以下、単に「調整食器」とする）は、食事の主となる主食、野菜類、及び主菜について、それぞれを盛り付けるための主食盛付器、野菜盛付器、及び主菜盛付器の３種類の盛付器を備えている。そして３種類の盛付器のうち、炭水化物からなる主食を盛り付ける主食盛付器は、８０ｋｃａｌを１単位として、すりきりで盛り付けた主食の量が１単位となるように容積が設定されている。また野菜類を盛り付ける野菜盛付器の容積は、主食盛付器の容積に比して２倍〜４倍となるように設定され、さらに主菜を盛り付ける主菜盛付器の容積は、主食盛付器の容積に比して１．５倍〜２倍となるように設定されている。
つまり、上記調整食器にあっては、主食盛付器の容積で決まる主食の盛り付け量を基準として、野菜盛付器の容積と主菜盛付器の容積とを設定し、かつ野菜盛付器の容積と主菜盛付器の容積とに調整幅の猶予を持たせる工夫が為されている。このため、主食を主食盛付器に盛り付けるのみという簡単な作業で炭水化物の摂取量を定めることができ、また上記野菜類の盛付量及び上記主菜の盛付量のうち少なくとも何れか一方を調整することで、主食、野菜類及び主菜をバランス良く摂取することが出来る。さらに上記野菜類の盛付量及び上記主菜の盛付量を調整する場合、各盛付器から溢れ出してこぼれるまで野菜や主菜を盛り付けることは出来ないので、カロリー摂取量が過剰となることを抑制しつつ、該カロリー摂取量を調整することができる。
従って本発明の調整食器を使用した場合、主食、野菜類、及び主菜の３種類をそれぞれ盛付器の内部にそれぞれ収まるように盛り付けることのみで、食事における対象者のカロリー摂取量と、糖質を含む炭水化物摂取量を、簡単に把握しつつ、該対象者に適合した任意の量となるように容易に調整することができる。加えて上記調整食器は、カロリー摂取量の制限するものではなく、調整するものである。すなわち、食事量、特に炭水化物の制限によって対象者等に多大なストレスを与えるものではなく、上記したように野菜類及び主菜について、カロリー摂取量の調整のために過剰摂取を抑制しつつも盛り付ける量を調整できる猶予があり、その分、ストレスを緩和できるため、気軽かつ簡単に使用することができる。
また上記調整食器においては、野菜盛付器と主菜盛付器の各容積の最大値を、野菜類及び主菜の単位の合計値が食事毎の摂取単位ｕ以下となるように設定することで、カロリー摂取量が過剰となることを確実に抑制することができる。
また主食盛付器は、白米５０ｇを盛り付けることが出来る容積となるように設定することで、日本人の食生活に適合したものとすることができる。
また調整食器を複数の凹部を設けた１枚のプレートとすることで、該調整食器の取り扱い易くなり、さらに表示手段を設けることで、１枚のプレートとした場合でも何れの凹部に何を盛り付けたらよいか、容易に判別できる。
本発明の調整食器の使用方法においては、炭水化物制限期間と炭水化物制限緩和期間とを所定の期間経過毎に切り換え、炭水化物制限緩和期間は主食を野菜盛付器又は主菜盛付器に盛り付けることで、主食の摂取量を増しつつも、その摂取量が過剰にならないように抑えることができる。従って、炭水化物の制限によるストレスを緩和できるため、より気軽に、かつ簡単に、長い期間続けて使用することができる。
[Action]
The calorie and carbohydrate intake adjustment tableware of the present invention (hereinafter simply referred to as “adjustment tableware”) is a staple food applicator for serving each of the main foods, vegetables, and main dishes, which are the main ingredients of the meal. There are three types of applicators: an appendage and a main dish applicator. Of the three types of servings, the serving set serving a main dish made of carbohydrates is set so that 80 kcal is one unit, and the amount of the main dish served by grinding is one unit. The volume of the vegetable applicator for serving vegetables is set to be 2 to 4 times the volume of the main dish applicator. It is set to be 1.5 to 2 times the volume of the serving device.
That is, in the above-mentioned adjustment tableware, the volume of the vegetable serving device and the volume of the main vegetable serving device are set based on the serving amount of the main food determined by the volume of the main serving device, and the vegetable serving device The device has been devised to allow for an adjustment range between the volume of the main dish and the volume of the main dish applicator. For this reason, it is possible to determine the amount of carbohydrate intake by a simple operation of simply placing the staple food on the stapler, and at least one of the above vegetables and the main dish By adjusting, it is possible to ingest the staple food, vegetables and main dishes in a well-balanced manner. Furthermore, when adjusting the amount of the above vegetables and the amount of the main dishes, the amount of calorie intake becomes excessive because it is impossible to arrange the vegetables and main dishes until they overflow and spill from each dish. The calorie intake can be adjusted while suppressing this.
Therefore, when the adjusted tableware of the present invention is used, the caloric intake of the subject in the meal and the sugar can be obtained only by arranging the three types of staple food, vegetables, and main dish so as to fit in the inside of the serving device, respectively. The carbohydrate intake including quality can be easily adjusted so as to be an arbitrary amount suitable for the subject while easily grasping. In addition, the adjusted tableware is not intended to limit calorie intake but to adjust. In other words, it does not put great stress on the subject by limiting the amount of meals, especially carbohydrates. As described above, vegetables and main dishes are added while suppressing excessive intake to adjust calorie intake. There is a grace period to adjust the amount, and the stress can be alleviated accordingly, so it can be used easily and easily.
Moreover, in the said adjustment tableware, set the maximum value of each volume of a vegetable serving device and a main dish serving device so that the total value of the unit of vegetables and a main dish may become below the intake unit u for every meal. Therefore, it is possible to reliably suppress an excessive amount of calorie intake.
Moreover, the staple food applicator can be adapted to the dietary habits of the Japanese by setting the volume so that 50 g of white rice can be arranged.
In addition, by making the adjustment tableware a single plate provided with a plurality of recesses, it becomes easier to handle the adjustment tableware, and by providing a display means, even if it is a single plate, what is arranged in any recess You can easily determine what to do.
In the method of using the adjusted tableware of the present invention, the carbohydrate restriction period and the carbohydrate restriction relaxation period are switched every predetermined period, and during the carbohydrate restriction relaxation period, the staple food is arranged on the vegetable serving device or the main vegetable serving device. While increasing the intake of staple food, it can be suppressed so that the intake is not excessive. Therefore, since stress due to the restriction of carbohydrates can be alleviated, it can be used more easily and easily for a long period of time.
〔効果〕
本発明のカロリー及び炭水化物摂取量調整食器及びその使用方法によれば、カロリー及び炭水化物の摂取量を簡単に把握し、調整することができる。
〔effect〕
According to the calorie and carbohydrate intake adjustment tableware and the method of using the same of the present invention, the intake of calories and carbohydrates can be easily grasped and adjusted.
本発明を具体化した一実施形態を以下に説明する。
〔カロリー及び炭水化物摂取量調整食器〕
図１に示すように、調整食器１０は、複数の凹部を設けた１枚のプレートからなる。各凹部において最も大きい凹部は、野菜類盛付器１１とされている。また他の凹部は、図１中で左手側より順番に、主食盛付器１２、第１主菜盛付器１３、第２主菜盛付器１４とされている。また野菜類盛付器１１、主食盛付器１２、第１主菜盛付器１３及び第２主菜盛付器１４の内底面には、各凹部が何れの盛付器であるかを示す表示手段１５が設けられている。また、本実施形態では表示手段１５を「野菜」、「主食」、「主菜１」、「主菜２」の文字によって構成している。
食事においては、炭水化物からなるものを主食に分類し、野菜類はそのまま野菜類に分類し、また肉類、魚類、卵類及び大豆類を主菜に分類するものとする。また乳製品類（牛乳を含む）、果物類及び調味料類は雑類に分類するものとする。
そして、上記調整食器１０は、主食盛付器１２に主食を盛り付け、野菜類盛付器１１に野菜類を盛り付け、第１主菜盛付器１３又は第２主菜盛付器１４の何れか一方、あるいは第１主菜盛付器１３及び第２主菜盛付器１４の両方に主菜を盛り付けて使用される。
なお上記表示手段１５は、必ずしも文字によって構成することに限らず、例えば野菜であれば野菜のイラスト、主食であればご飯やパンや芋のイラスト、主菜１であればソーセージやハムや豚や牛や鳥のような肉を表すイラスト、主菜２であれば魚やかまぼこや卵や納豆のような魚や大豆製品を表すイラスト等としてもよく、このようなイラストとした場合には、より多くの利用者に対し、各凹部が何れの盛付器であるかを判別させやすくすることができる。
また上記調整食器は、必ずしも１枚のプレートからなるものに限定されず、野菜類盛付器、主食盛付器、主菜盛付器を各個別の皿状に成形する等して構成してもよい。但し、調整食器を１枚のプレートとした場合、持ち運びや保管等がしやすくなるという利点を有している。
An embodiment embodying the present invention will be described below.
[Calorie and carbohydrate intake adjustment tableware]
As shown in FIG. 1, the adjustment tableware 10 consists of one plate provided with a plurality of recesses. The largest concave portion in each concave portion is a vegetable serving device 11. In addition, the other recesses are, in order from the left hand side in FIG. 1, a main dish serving device 12, a first main vegetable serving device 13, and a second main vegetable serving device 14. Also, on the inner bottom surface of the vegetable applicator 11, the main dish applicator 12, the first main vegetable applicator 13, and the second main vegetable applicator 14, it indicates which applicator each recess is. Display means 15 is provided. In the present embodiment, the display means 15 is composed of characters “vegetables”, “main food”, “main dish 1”, and “main dish 2”.
In the meal, carbohydrates are classified as staple foods, vegetables are classified as vegetables as they are, and meats, fish, eggs, and soybeans are classified as main dishes. Dairy products (including milk), fruits and seasonings shall be classified as miscellaneous.
And the said adjustment tableware 10 arrange | positions a staple food on the staple food applicator 12, and arranges vegetables on the vegetable applicator 11, either the 1st main vegetable applicator 13 or the 2nd main appetizer 14 On the other hand, both the first main vegetable serving device 13 and the second main vegetable serving device 14 are used by serving the main food.
The display means 15 is not necessarily composed of characters. For example, if it is a vegetable, it is a vegetable illustration, if it is a staple food, it is an illustration of rice, bread, or rice cake. Illustrations representing meat such as cows and birds, and illustrations representing fish and soy products such as fish, kamaboko, eggs and natto for the main dish 2, etc. It can be made easy for the user to determine which sorter each concave portion is.
Moreover, the said adjustment tableware is not necessarily limited to what consists of one plate, It is comprised by shape | molding each vegetable dish applicator, a staple food applicator, a main dish applicator, etc. in the shape of each individual dish. Also good. However, when the adjustment tableware is a single plate, there is an advantage that it is easy to carry and store.
〔盛付器の容積〕
上記調整食器１０は、これを使用して食事をする者を対象者として、食事によるカロリー摂取量と糖質を含む炭水化物摂取量を、制限するのではなく該対象者に適合した任意の量となるように調整するためのものである。従って、上記野菜類盛付器１１、上記主食盛付器１２、上記第１主菜盛付器１３及び上記第２主菜盛付器１４は、カロリー摂取量と炭水化物摂取量を調整することができるように、それぞれの容積が設定されている。
上記主食盛付器１２の容積は、８０ｋｃａｌを１単位として、すりきりで盛り付けた主食の量が１単位となるように設定される。該主食盛付器１２の容積を設定するに当たり、日本における一般的な主食であるという観点から、該主食は白米とすることが好ましい。また主食を白米とした場合、１単位の白米は５０ｇである。これ以降において主食盛付器１２は、すりきりで白米５０ｇを盛り付けることができる容積を有しているものとする。
上記野菜類については、それが有するカロリーよりも、不足しがちなビタミンやミネラルを摂取することを重視する。従って、野菜類盛付器１１の容積は、上記主食盛付器１２の容積に比して２倍〜４倍となるように設定される。容積が主食盛付器１２の容積の２倍未満の場合、ビタミンやミネラルの摂取量が足りなくなり、栄養バランスが悪くなる。４倍を超える場合、野菜類の摂取量に比べて主食や主菜の摂取量が過小となるので、主食や主菜を過剰に食べたくなり、また該野菜類盛付器１１には主食が盛り付けられる場合があるので、この場合に炭水化物が過剰摂取となってしまう。上記したように本実施形態の主食盛付器１２の容積は５０ｇであり、以降において野菜類盛付器１１は、すりきりで野菜類２００ｇを盛り付けることができる容積を有しているものとする。
上記主菜については、必要となる栄養素を適量で摂取しつつもカロリー摂取量が過剰とならず、またいたずらに食欲を煽らないようにすることを重視する。従って、第１主菜盛付器１３及び第２主菜盛付器１４の容積は合計値で、上記主食盛付器１２の容積に比して１．５倍〜２倍となるように設定される。容積が主食盛付器１２の容積の１．５倍未満の場合、必要となる栄養素を十分に摂取することができない。２倍を超える場合、カロリー摂取量が過剰となり、また主菜の量に応じて主食等をより多く食べたくなっていたずらに食欲を煽ることになり、さらにまた第１主菜盛付器１３又は第２主菜盛付器１４には主食が盛り付けられる場合があるので、この場合に炭水化物が過剰摂取となってしまう。
本実施形態における第１主菜盛付器１３及び第２主菜盛付器１４の容積は、次に示すようにして設定している。すなわち、第１主菜盛付器１３及び第２主菜盛付器１４の容積は、食べ過ぎとなってカロリー摂取量が過剰となることを防止する観点から、第１主菜盛付器１３又は第２主菜盛付器１４の何れか１箇所で１単位〜２単位程度の主菜を盛り付けることが出来る容積、つまり１回の食事で２単位〜４単位程度の主菜を摂取することが出来る容積とすることが望ましい。また後述する炭水化物制限緩和期間において、第１主菜盛付器１３および／または第２主菜盛付器１４には、主食である白米を盛り付ける場合があり、このような場合も炭水化物の過剰摂取を抑制する観点から、白米の盛り付け量がどれだけのものであるかを簡単に認識できるようにしておくことが望ましい。これら望ましい条件を満たすべく、本実施形態で第１主菜盛付器１３と第２主菜盛付器１４は、それぞれが上記主食盛付器１２と同じサイズになるように設定されており、その結果、第１主菜盛付器１３と第２主菜盛付器１４は、すりきりでそれぞれに白米５０ｇずつ、合計で１００ｇを盛り付けることができる容積を有している。
[Volume of serving device]
The adjustment tableware 10 is intended for a person who eats using this, and the amount of calorie intake and carbohydrate intake including carbohydrates is not limited, but any amount suitable for the subject. It is for adjusting so that it may become. Therefore, the vegetable serving device 11, the main food serving device 12, the first main vegetable serving device 13 and the second main vegetable serving device 14 can adjust the calorie intake and the carbohydrate intake. Each volume is set so that it can.
The volume of the staple food applicator 12 is set so that 80 kcal is one unit, and the amount of staple food served by grinding is one unit. In setting the volume of the staple food applicator 12, the staple food is preferably white rice from the viewpoint of being a general staple food in Japan. When the staple food is white rice, 1 unit of white rice is 50 g. After this, the staple food applicator 12 shall have a volume capable of serving 50 g of white rice by grinding.
About the said vegetables, it places importance on ingesting the vitamin and mineral which are apt to be deficient rather than the calories which it has. Therefore, the volume of the vegetable serving device 11 is set to be 2 to 4 times the volume of the main food serving device 12. When the volume is less than twice the volume of the stapler 12, the intake of vitamins and minerals is insufficient, resulting in poor nutritional balance. If it exceeds four times, the intake of staple foods and main dishes will be less than the intake of vegetables, so it will be tempting to eat excessive staple foods and main dishes. In this case, excessive intake of carbohydrates may occur. As described above, the volume of the staple food applicator 12 of the present embodiment is 50 g, and the vegetable applicator 11 is assumed to have a volume capable of arranging 200 g of vegetables by grinding.
With regard to the above main dishes, emphasis is placed on avoiding excessive consumption of calories and avoiding appetite unnecessarily while taking the necessary nutrients in an appropriate amount. Therefore, the volume of the first main dish serving device 13 and the second main dish serving device 14 is a total value, and is set to be 1.5 to 2 times the volume of the main food serving device 12. Is done. When the volume is less than 1.5 times the volume of the stapler 12, the necessary nutrients cannot be sufficiently ingested. If it exceeds 2 times, the calorie intake becomes excessive, and depending on the amount of the main dish, the user wants to eat more staple foods etc. Since the second main dish serving device 14 may be loaded with a staple food, in this case, the carbohydrate is excessively consumed.
The volumes of the first main vegetable serving device 13 and the second main vegetable serving device 14 in this embodiment are set as follows. That is, the volume of the 1st main vegetable serving device 13 and the 2nd main vegetable serving device 14 is a 1st main vegetable serving device 13 from a viewpoint which prevents eating too much and calorie intake becomes excessive. Or the volume which can arrange 1 unit-2 units of main dishes in any one place of the second main dish applicator 14, that is, ingesting 2 units-4 units of main dishes in one meal. It is desirable that the volume be able to. In addition, during the carbohydrate restriction relaxation period, which will be described later, the first main vegetable serving device 13 and / or the second main vegetable serving device 14 may be served with white rice as a staple food. It is desirable to make it possible to easily recognize how much white rice is arranged from the viewpoint of suppressing the amount of rice. In order to satisfy these desirable conditions, the first main dish serving device 13 and the second main vegetable serving device 14 are set to have the same size as the main food serving device 12, respectively. As a result, the 1st main vegetable serving device 13 and the 2nd main vegetable serving device 14 have the volume which can arrange 100g in total, 50g of white rice each.
〔適正摂取熱量単位表の作成〕
（カロリー摂取量の計算）
上記調整食器１０の使用に際し、対象者にとって適正な熱量（カロリー）摂取量に係る単位量は、後述する適正摂取熱量単位表を用いて求める。
上記適正摂取熱量単位表を作成するには、先ず身長Ｌ（ｍ）に対して適正な１日分のカロリー摂取量Ｃを式（１）によって求める。
（式１）
Ｌ２×２２×Ｘｃａｌ＝Ｃ（ｋｃａｌ）
ここにＬ２×２２は身長Ｌ（ｍ）の人の適正体重である。Ｘｃａｌは体重1ｋｇ当りの適正摂取熱量（ｋｃａｌ）であって、身体健康状態および活動量に応じて、あるいは医師や栄養士等との相談に応じて決められる係数であり、健康状態が正常である人の場合には３０〜３５、糖尿病や高脂血症等の人の場合にはその程度によって例えば２０〜２５の範囲の数値が与えられる。
例えば身長１．５５ｍの健康状態が正常で生活習慣病の予防および改善を希望する人の場合には、１．５５×１．５５×２２＝５２．８５≒５２．９ｋｇが適正体重であり、そのための適正な１日分のカロリー摂取量Ｃは、５２．９ｋｇ×３０ ｋｃａｌ＝１５８７ｋｃａｌである。
即ち身長１．５５ｍの人が生活習慣病の予防および改善のために、適正体重５２．９ｋｇとするには、１日分のカロリー摂取量を１５８７ｋｃａｌに調整すればよい。
なお図２の表１では１日分のカロリー摂取量が「熱量（Ｃ）」として、下記の単位Ｕとの関係を分かりやすくするために、８０ｋｃａｌ毎に左端列に記入されている。
[Preparation of appropriate intake calorie unit table]
(Calculation of calorie intake)
When using the adjusted tableware 10, the unit amount relating to the heat (calorie) intake appropriate for the subject is determined using the appropriate intake calorie unit table described later.
In order to create the appropriate intake calorie unit table, first, an appropriate daily calorie intake C with respect to the height L (m) is obtained by equation (1).
(Formula 1)
L 2 × 22 × X cal = C (kcal)
Here, L 2 × 22 is an appropriate weight of a person having a height of L (m). X cal is the calorie intake (kcal) per kg of body weight, and is a coefficient determined according to physical health and activity, or in consultation with a doctor or dietitian, etc. In the case of a person, a numerical value in the range of 30 to 35 is given, and in the case of a person with diabetes or hyperlipidemia, for example, a numerical value in the range of 20 to 25 is given depending on the degree.
For example, in the case of a person who is 1.55m tall and has a normal health condition and wants to prevent and improve lifestyle-related diseases, 1.55 × 1.55 × 22 = 52.85 ≒ 52.9kg is the appropriate weight, The appropriate daily caloric intake C for this purpose is 52.9 kg × 30 kcal = 1857 kcal.
That is, for a person with a height of 1.55 m to have an appropriate weight of 52.9 kg for the prevention and improvement of lifestyle-related diseases, the caloric intake for one day may be adjusted to 1587 kcal.
In Table 1 of FIG. 2, the daily caloric intake is “calorie (C)” and is written in the leftmost column every 80 kcal in order to make the relationship with the unit U below easier to understand.
（カロリー摂取量の単位への換算）
次いで上記のようにして求めた１日分のカロリー摂取量Ｃ（ｋｃａｌ）を簡単に把握できるようにするために、８０ｋｃａｌを１単位として単位Ｕに換算する。
例えば上記身長１．５５ｍの健康状態が正常で生活習慣病の予防および改善を希望する人の場合には、１５８７ｋｃａｌ÷８０＝１９．８≒２０単位が適正な１日分の摂取単位数である。
なお単位は、その算出時において小数点第１位を四捨五入し、整数とする。
(Conversion to calorie intake unit)
Next, in order to easily grasp the caloric intake C (kcal) for one day obtained as described above, 80 kcal is converted into a unit U with 1 unit.
For example, in the case of a person with a normal health status of 1.55 m and wishing to prevent or improve lifestyle-related diseases, 1587 kcal / 80 = 19.8≈20 units is the appropriate number of intake units per day .
The unit shall be an integer by rounding off the first decimal place at the time of calculation.
（摂取単位数の配分）
上記のようにして適正な１日分の摂取単位数Ｕを求めた後は、該摂取単位数Ｕを後述するように栄養素配分に基づいて食品の種類毎に配分し、適正摂取熱量単位表を作成する。
図２に、全体の栄養素に対して炭水化物が４０〜５０％となる栄養素配分と、該栄養素配分における適正摂取熱量単位表を示す。また図３に、全体の栄養素に対して炭水化物が５０〜６０％となる栄養素配分と、該栄養素配分における適正摂取熱量単位表を示す。
なお図２及び図３では「単位（Ｕ）」として、上記「熱量（Ｃ）」に並べて左端列に記載されている。
図２及び図３に示す適正摂取熱量単位表中において、食品は、表１の穀類・芋類（グループ１とグループ２）、表２の果物類（グループ３）、表３の蛋白質類（グループ４）、表４の乳製品（グループ５）、表５の油脂類（グループ６）、表６の野菜類（グループ７）、その他の調味料・その他（グループ８）に分類される。
上記主食は、穀類（グループ１）に該当し、該主食には白米、パン、麺等が含まれる。芋類（グループ２）も穀類（グループ１）と同等のものとして取り扱う。
上記主菜は、たん白質類（グループ４）に該当し、該主菜には肉、魚、卵、大豆等が含まれる。
上記野菜類は、そのまま野菜類（グループ７）に該当し、該野菜類には一般的な野菜の他に、きのこ類や海藻類等も含まれる。
そして、穀類、たん白質類及び野菜類を除き、芋類（グループ２）、果物類（グループ３）、乳製品（グループ５）、油脂類（グループ６）及び調味料・その他（グループ８）は全て雑類に該当するものとする。
(Distribution of the number of intake units)
After obtaining the appropriate daily intake unit number U as described above, the intake unit number U is allocated to each type of food based on nutrient distribution as described later, and an appropriate intake calorie unit table is obtained. create.
FIG. 2 shows a nutrient distribution in which carbohydrates are 40 to 50% with respect to the total nutrients, and an appropriate intake calorie unit table in the nutrient distribution. FIG. 3 shows a nutrient distribution in which carbohydrates are 50% to 60% with respect to the total nutrients, and a proper intake calorie unit table in the nutrient distribution.
In FIG. 2 and FIG. 3, “unit (U)” is listed in the leftmost column side by side with “heat amount (C)”.
In proper intake Thermal Units in the table shown in FIGS. 2 and 3, food, cereals, potatoes Table 1 (Group 1 and Group 2), Table 2 of fruits (Group 3), Table 3 蛋 HakuTadashirui ( Group 4), dairy products in Table 4 (Group 5), fats and oils in Group 5 (Group 6), vegetables in Table 6 (Group 7), and other seasonings / others (Group 8).
The staple food corresponds to cereals (Group 1), and the staple food includes white rice, bread, noodles and the like. The moss (Group 2) is treated as equivalent to the cereal (Group 1).
The above-mentioned main dishes correspond to proteins (Group 4), and the main dishes include meat, fish, eggs, soybeans and the like.
The said vegetables correspond to vegetables (group 7) as it is, and these vegetables include mushrooms, seaweeds, etc. other than general vegetables.
And excluding cereals, proteins and vegetables, potatoes (Group 2), fruits (Group 3), dairy products (Group 5), fats and oils (Group 6) and seasonings / others (Group 8) All shall be classified as miscellaneous.
図２及び図３に示すように、食品において上記の各グループには、たんぱく質、脂質、炭水化物、炭水化物比の栄養素配分を考慮して、それぞれ分類別単位を予め割当てる。
上記分類別単位は、献立て作成あるいは食物選択を簡単かつ容易にし、また炭水化物の過剰摂取を避けるために、穀類（グループ１)を除き、なるべく広い範囲の分類別単位で一定とする。
図２において、例えば芋類（グループ２）は、分類別単位として一定の１が与えられるが、該芋類（グループ２）は穀類（グループ１）の単位数の調整のために使用され、上記１日分の摂取単位数に応じ、例えば実際に食べた白米等といった穀類（グループ１）の単位数が摂取単位数に満たないときに芋類（グループ２）を摂取することや、パン粉、小麦お製品などの代用としても選択される。
果物類（グループ３）は、分類別単位として一定の１が与えられている。
たん白質類（グループ４）は、分類別単位として４〜９の整数が与えられ、上記１日分の摂取単位数に応じて適正値が選択される。
乳製品（グループ５）は、牛乳を含むものとし、分類別単位として一定の１．５が与えられている。
油脂類（グループ６）は、分類別単位として１．５〜３の整数が与えられ、上記１日分の摂取単位数に応じて適正値が選択される。但し、油脂類が２以上の単位数になる場合は、ナッツ類を利用することで必要な単位数を満たす。
野菜類（グループ７）は、分類別単位として一定の２が与えられ、上記１日分の摂取単位数に応じて適正値が選択される。
調味料・その他（グループ８）は、分類別単位として１〜１．５が与えられ、上記１日分の摂取単位数に応じて適正値が選択される。
なお上記グループ２からグループ８の分類別単位の範囲は、実際の量に合わせて所望に応じ、上限および／または下限で±１の範囲で変更してもよい。
As shown in FIG. 2 and FIG. 3, in the food, each group described above is assigned in advance with a classification unit in consideration of nutrient distribution of protein, lipid, carbohydrate, and carbohydrate ratio.
In order to make menu preparation or food selection simple and easy, and to avoid excessive intake of carbohydrates, the above unit for each category is made constant in the unit for each category as wide as possible except for grains (Group 1).
In FIG. 2, for example, moss (group 2) is given a constant 1 as a unit by classification, but the moss (group 2) is used for adjusting the number of units of cereals (group 1). Depending on the number of daily intake units, for example, when cereals (group 1) such as white rice actually eaten are less than the intake units, potatoes (group 2) are consumed, bread crumbs, wheat It is also selected as a substitute for products.
For fruits (group 3), a constant 1 is given as a unit by classification.
For proteins (group 4), an integer of 4 to 9 is given as a unit by classification, and an appropriate value is selected according to the number of intake units for one day.
The dairy product (Group 5) includes milk and is given a certain 1.5 as a unit by classification.
For fats and oils (group 6), an integer of 1.5 to 3 is given as a unit by classification, and an appropriate value is selected according to the number of intake units for the above day. However, when the number of oils and fats is 2 or more, the necessary number of units is satisfied by using nuts.
For vegetables (group 7), a constant 2 is given as a unit by classification, and an appropriate value is selected according to the number of intake units for one day.
As for the seasoning / others (group 8), 1 to 1.5 are given as units by classification, and an appropriate value is selected according to the number of intake units for one day.
In addition, the range of the classification unit of the group 2 to the group 8 may be changed within a range of ± 1 at the upper limit and / or the lower limit as desired according to the actual amount.
〔カロリー摂取量の調整〕
上記した通り、８０ｋｃａｌ＝１単位であり、食品のグループ毎に分類別単位を割り当てることで、上記雑類の１日分の摂取単位は、（１）＋１＋１．５＋（２〜４）＋１．５＝６〜９単位と定められる。
上記１日分の摂取単位Ｕから上記雑類の単位である６〜９単位を引いた値が、カロリー調整の対象となる調整値Ｕ’であり、（１５〜３０）−（６〜９）＝９〜２１単位となる。そして該調整値Ｕ’を三等分した値（Ｕ’／３）が朝食、昼食及び夕食の食事毎の摂取単位ｕであり、（９〜２１）／３＝３〜７単位である。
この摂取単位ｕのうち、例えば図２の表１を参照すると、主食は（３〜１１）／３≒１〜４単位と定められており、残りの２〜４単位の範囲で野菜類と主菜の盛り付け量を調整する。
例えば上記の身長１．５５ｍの健康状態が正常で生活習慣病の予防および改善を希望する人の場合、適正な１日分の摂取単位数Ｕは２０単位であり、調整値Ｕ’は１３〜１４単位であり、食事毎の摂取単位ｕは（１３〜１４）／３≒５単位である。またこの例においては、摂取単位ｕのうち、表１を参照して主食は５単位と定められており、例えば、朝１、昼夕２単位のようにカウントしやすく、ほぼ均等に利用する。
残りが３単位であるが、図２の表３に示す通りに主菜の単位を６／３＝２単位、図２の表６に示す通りに野菜類の単位を２／３≒１単位として利用する。
[Adjustment of calorie intake]
As described above, 80 kcal = 1 unit, and by assigning a unit by classification to each group of food, the daily intake unit of the miscellaneous matter is (1) + 1 + 1.5 + (2-4) +1.5 = 6-9 units.
The value obtained by subtracting 6 to 9 units as the miscellaneous units from the daily intake unit U is the adjustment value U ′ that is the target of calorie adjustment, and (15 to 30) − (6 to 9) = 9 to 21 units. The value (U ′ / 3) obtained by dividing the adjustment value U ′ into three equal parts is the intake unit u for each meal of breakfast, lunch, and dinner, and (9-21) / 3 = 3-7 units.
Among these intake units u, for example, referring to Table 1 in FIG. 2, the staple food is defined as (3 to 11) / 3≈1 to 4 units, and the vegetable and main ingredients are in the range of the remaining 2 to 4 units. Adjust the amount of vegetables.
For example, in the case of a person who has a normal health state of 1.55 m and desires to prevent or improve lifestyle-related diseases, the appropriate daily intake unit number U is 20 units, and the adjustment value U ′ is 13 to 14 units, and the intake unit u for each meal is (13-14) / 3≈5 units. In this example, among the intake units u, the staple food is determined to be 5 units with reference to Table 1. For example, it is easy to count, such as 1 morning and 2 afternoon units, and they are used almost equally.
The remaining is 3 units, but the unit of main dish is 6/3 = 2 units as shown in Table 3 of FIG. 2, and the unit of vegetables is 2 / 3≈1 unit as shown in Table 6 of FIG. Use.
〔使用方法〕
本実施形態の調整食器１０においては、上記したように盛付器の容積を設定することにより、各盛付器にすりきりで食品を盛り付けた場合、主食が１単位、野菜が約２単位、主菜が上記第１主菜盛付器１３又は上記第２主菜盛付器１４の何れか一方のみで約１単位の合計約２単位となるように構成されている。従って、上記のような計算せずとも、各盛付器に食品を盛り付けるのみで、単位数を簡単に把握できる。
上記調整食器１０の使用に際して、実際に献立てを作成したり、食物を選択したりするには、図２や図３に示した適正摂取熱量単位表に基づき、図４に示すような身長別１日適正摂取熱量単位記入表を作成することが望ましい。
この図４では、調整食器１０での使用に合わせて、主食（グループ１）、主菜（グループ４）、野菜類（グループ７）のみを献立て作成あるいは食物選択の目安とする。
なお雑類の４〜７．５単位については、例えば献立て作成時に主菜や野菜類の単位が足りなかった場合等に、さらにカロリー摂取量を微調整するために摂取する等の目安とすることが望ましい。
そして図２〜図４を使用して各自の分類別単位をチェックし、主食（グループ１）と主菜（グループ４）と野菜類（グループ７）とを朝、昼、夕に振り分けて、献立てを作成あるいは食物を選択する。
各身長別に図４を使用して決定したメニュー（献立て）の展開例を図５に示す。
上記メニューにおいて、果物類は１単位（バナナ小１本またはリンゴ１／２）、乳製品は１．５単位（牛乳２００ｃｃまたはプレーンヨーグルト２００ｇまたはチーズ１ピース）は各メニューにおいて共通して各自適宜摂取するものとする。そして、上記のようなメニューを作成することで、白米（主食）、野菜類、主菜を上記調整食器１０にどれだけ盛り付ければよいか把握しやすくなる。
〔how to use〕
In the adjusted tableware 10 of the present embodiment, when the food is arranged on each serving by setting the volume of the serving as described above, the staple food is 1 unit, the vegetable is about 2 units, Only one of the first main vegetable applicator 13 or the second main vegetable applicator 14 is configured so that the total amount of vegetables is about 1 unit. Therefore, the number of units can be easily grasped only by placing food on each serving device without performing the above calculation.
In order to actually create a menu or to select food when using the above-mentioned adjustment tableware 10, based on the appropriate intake calorie unit table shown in FIG. 2 or FIG. It is desirable to prepare a daily appropriate intake calorie unit entry table.
In FIG. 4, only the staple food (group 1), the main dish (group 4), and the vegetables (group 7) are used as a guide for creating a menu or selecting food according to the use in the adjustment tableware 10.
In addition, 4 to 7.5 units of miscellaneous goods are used as a guideline for fine adjustment of calorie intake, for example, when there are not enough main dishes and vegetables at the time of menu preparation. It is desirable.
2 to 4 are used to check each classification unit, and the main meal (group 1), main dish (group 4) and vegetables (group 7) are distributed in the morning, noon, and evening to create a menu. Create food or choose food.
FIG. 5 shows a development example of the menu (menu) determined using FIG. 4 for each height.
In the above menu, 1 unit for fruits (one small banana or 1/2 apple) and 1.5 units for dairy products (200 cc of milk or 200 g of plain yogurt or 1 piece of cheese) are common to each menu. It shall be. And it becomes easy to grasp | ascertain how much white rice (a staple food), vegetables, and a main dish should be arranged in the said adjustment tableware 10 by creating the above menus.
また上記調整食器１０の使用にあっては、炭水化物制限期間と、炭水化物制限緩和期間とを定め、例えば３月毎等の所定の期間経過毎に、炭水化物制限期間と炭水化物制限緩和期間とを切り換えて使用する。これは炭水化物の摂取制限が利用者に与えるストレスを緩和するためであり、一定期間毎に制限を緩和することで、長期間に渡って上記調整食器１０を使用し続けることができるようになる。
上記炭水化物制限期間は、上記したように主食盛付器１２に主食をすり切りで丁度収まるように盛り付けたうえで、野菜盛付器１１に野菜類を溢れないような任意の量で盛り付けるとともに、第１主菜盛付器１３および／または第２主菜盛付器１４に主菜を溢れないような任意の量で盛り付ける。この炭水化物制限期間は、カロリー摂取量を調整しつつ、炭水化物の摂取量の上限を略一定に制限することを目的とし、結果として血糖値の改善、肥満度の低下等を期待できる。
一方、上記炭水化物制限緩和期間は、野菜盛付器１１あるいは第１主菜盛付器１３および／または第２主菜盛付器１４に主食を任意の量で盛り付け、また該主食を盛り付けた盛付器を除いた主食盛付器１２、野菜盛付器１１、あるいは第１主菜盛付器１３および／または第２主菜盛付器１４に野菜類と主菜を任意の量で盛り付ける。この炭水化物制限緩和期間は、カロリー摂取量を過剰とならないように調整しつつ、炭水化物の摂取量の制限を緩和することを目的とし、結果として利用者に与えるストレスの緩和を期待できるが、上記したように野菜盛付器１１あるいは第１主菜盛付器１３および／または第２主菜盛付器１４についても、容積の上限が定めてあるため、炭水化物の過剰摂取を防止しつつ、該炭水化物の摂取量を調整することができる。
上記のようにして調整食器１０を使用したカロリー摂取量の調整と、炭水化物の摂取量の調整は、「簡単カーボコントロール法」と称する。
Further, in the use of the above-mentioned adjusted tableware 10, a carbohydrate restriction period and a carbohydrate restriction relaxation period are determined, and the carbohydrate restriction period and the carbohydrate restriction relaxation period are switched every predetermined period such as every three months, for example. use. This is to alleviate the stress given to the user by the carbohydrate intake restriction. By relaxing the restriction at regular intervals, the adjusted tableware 10 can be used for a long period of time.
In the carbohydrate restriction period, as described above, after the main food is served on the main dish applicator 12 so as to fit into the food applicator 12, the vegetable applicator 11 is provided with an arbitrary amount so as not to overflow the vegetables, The main dish serving device 13 and / or the second main dish serving device 14 are arranged in an arbitrary amount so as not to overflow the main dish. This carbohydrate restriction period is intended to limit the upper limit of the carbohydrate intake while adjusting the calorie intake, and as a result, an improvement in blood sugar level, a decrease in obesity, and the like can be expected.
On the other hand, during the carbohydrate restriction relaxation period, the main dish is arranged in an arbitrary amount on the vegetable serving device 11 or the first main vegetable serving device 13 and / or the second main vegetable serving device 14, and the main food is served. Vegetables and main dishes are arranged in an arbitrary amount on the main dish applicator 12, the vegetable applicator 11, or the first main vegetable applicator 13 and / or the second main appetizer 14 excluding the appendages. This carbohydrate restriction relaxation period is aimed at relaxing the restriction of carbohydrate intake while adjusting the calorie intake so as not to be excessive, and as a result, it can be expected to alleviate the stress given to users. As described above, since the upper limit of the volume of the vegetable serving device 11 or the first main vegetable serving device 13 and / or the second main vegetable serving device 14 is determined, the carbohydrates are prevented while preventing excessive intake of carbohydrates. The amount of intake can be adjusted.
The adjustment of the calorie intake using the adjusted tableware 10 and the adjustment of the intake of carbohydrates as described above are referred to as a “simple carbo control method”.
本発明では、調整食器を使用して各盛付器に主食、野菜類、主菜を溢れないように盛り付けるのみで、カロリー摂取量の調整と、炭水化物の摂取量の調整が簡単にできるから、産業上利用可能である。 In the present invention, it is possible to easily adjust the calorie intake and the carbohydrate intake by simply arranging the dish so that it does not overflow with the main dishes, vegetables, and main dishes using adjusted dishes. Industrially available.
１０ 調整食器
１１ 野菜盛付器
１２ 主食盛付器
１３ 第１主菜盛付器
１４ 第２主菜盛付器
１５ 表示手段
DESCRIPTION OF SYMBOLS 10 Adjustment tableware 11 Vegetable serving device 12 Main dish serving device 13 1st main vegetable serving device 14 2nd main vegetable serving device 15 Display means
Claims (4)
上記食事のうち、炭水化物からなるものは主食に分類し、野菜類はそのまま野菜類に分類し、また肉類、魚類、卵類及び大豆類は主菜に分類し、さらに芋類、果物類、乳製品（牛乳を含む）、油脂類及び調味料類を雑類に分類するものとして、
上記主食を盛り付ける主食盛付器と、上記野菜類を盛り付ける野菜盛付器と、上記主菜を盛り付ける主菜盛付器と、を少なくとも備えており、
８０ｋｃａｌを１単位として、すりきりで盛り付けた主食の量が１単位となるように上記主食盛付器の容積を設定したうえで、上記野菜盛付器の容積を該主食盛付器の容積に比して２倍〜４倍となるように設定するとともに、上記主菜盛付器の容積を該主食盛付器の容積に比して１．５倍〜２倍となるように設定しておき、
上記主食、上記野菜類及び上記主菜を、上記主食盛付器、上記野菜盛付器及び上記主菜盛付器の内部にそれぞれ収まるように盛り付けつつ、上記野菜類の盛付量及び上記主菜の盛付量のうち少なくとも何れか一方を適宜調整することにより、
カロリー摂取量を調整しつつ、炭水化物の摂取量を略一定に維持するように構成したものであり、
上記主食盛付器は、上記主食として白米を盛り付けるものとし、該白米をすりきりで丁度収まるように盛り付けた状態で、該白米５０ｇを盛り付けることが出来る容積となるように設定されている
ことを特徴とするカロリー及び炭水化物摂取量調整食器。 A calorie and carbohydrate intake adjustment tableware for adjusting a subject's calorie intake in a meal and a carbohydrate intake containing carbohydrates to an arbitrary amount suitable for the subject,
Among the above meals, carbohydrates are classified as staple foods, vegetables are classified as vegetables as they are, meats, fish, eggs and soybeans are classified as main dishes, and potatoes, fruits, milk To classify products (including milk), fats and oils and seasonings as miscellaneous,
A main dish serving device for serving the staple food, a vegetable serving device for serving the vegetables, and a main dish serving device for serving the main dishes,
The volume of the above-mentioned main dish applicator is set so that the amount of the main food arranged by grinding is 1 unit, with 80 kcal as one unit, and the volume of the above-mentioned vegetable applicator is compared with the volume of the main dish applicator The volume of the main dish serving device is set to be 1.5 times to 2 times the volume of the main serving device. ,
While serving the staple food, the vegetables and the main dish so as to fit in the staple food applicator, the vegetable applicator and the main dish applicator, respectively, By appropriately adjusting at least one of the raisins of vegetables,
While adjusting the calorie intake, it is configured to keep the carbohydrate intake almost constant ,
The staple food applicator is used to serve white rice as the staple food, and is set to have a volume capable of serving 50 g of white rice in a state where the white rice is arranged to fit just by grinding. <Br / > Calorie and carbohydrate intake adjustment dishes characterized by that.
Ｌ２×２２×Ｘｃａｌ＝Ｃ（ｋｃａｌ） （１）
（但し、２２は標準ＢＭＩであり、Ｘｃａｌは体重1ｋｇ当りの適正摂取熱量（ｋｃａｌ）である。）
８０ｋｃａｌを１単位として上記カロリー摂取量Ｃ（ｋｃａｌ）を換算して得た値（Ｃ／８０）を１日分の摂取単位Ｕとし、また上記雑類は所定の単位に定めて、
上記１日分の摂取単位Ｕから上記雑類の単位を引いた値を調整値Ｕ’とし、該調整値Ｕ’を三等分した値（Ｕ’／３）を、朝食、昼食及び夕食の食事毎の摂取単位ｕとして、
盛り付けた主食、野菜類及び主菜の単位の合計値が上記食事毎の摂取単位ｕ以下となるように、上記野菜盛付器と上記主菜盛付器の各容積の最大値を設定する
請求項１に記載のカロリー及び炭水化物摂取量調整食器。 As the calorie intake suitable for the subject, the daily calorie intake C (kcal) calculated by the following formula (1) based on the height L (m) of the subject is used.
L 2 × 22 × X cal = C (kcal) (1)
(However, 22 is a standard BMI, and Xcal is the proper calorie intake (kcal) per kg body weight.)
A value (C / 80) obtained by converting the caloric intake C (kcal) with 80 kcal as one unit is defined as a daily intake unit U, and the miscellaneous matter is defined as a predetermined unit.
The value obtained by subtracting the miscellaneous unit from the daily intake unit U is defined as an adjustment value U ′, and the value obtained by dividing the adjustment value U ′ into three equal parts (U ′ / 3) is used for breakfast, lunch and dinner. As an intake unit u for each meal,
Claim which sets the maximum value of each capacity | capacitance of the said vegetable applicator and the said main dish applicator so that the total value of the unit of the arranged staple food, vegetables, and the main dish may become the ingestion unit u or less for every said meal The calorie and carbohydrate intake adjustment tableware of claim | item 1.
各凹部が主食盛付器、野菜類盛付器又は主菜盛付器の何れであるかを示す表示手段を設けた
請求項１又は請求項２に記載のカロリー及び炭水化物摂取量調整食器。 It consists of a single plate provided with a plurality of recesses, and each recess is configured as a main dish applicator, a vegetable applicator, and a main dish applicator,
The calorie and carbohydrate intake adjustment tableware of Claim 1 or Claim 2 which provided the display means which shows whether each recessed part is a main dish applicator, a vegetable applicator, or a main dish applicator.
炭水化物制限期間は、主食盛付器に主食をすり切りで丁度収まるように盛り付けたうえで、野菜盛付器に野菜類を溢れないような任意の量で盛り付けるとともに、主菜盛付器に主菜を溢れないような任意の量で盛り付けることで、カロリー摂取量を調整しつつ、炭水化物の摂取量の上限を略一定に制限することとし、
炭水化物制限緩和期間は、野菜盛付器又は主菜盛付器に主食を任意の量で盛り付けるとともに、該主食を盛り付けた盛付器を除いた主食盛付器、野菜盛付器又は主菜盛付器に野菜類と主菜を任意の量で盛り付けることで、カロリー摂取量を調整しつつ、炭水化物の摂取量の制限を緩和することとし、
上記炭水化物制限期間と、上記炭水化物制限緩和期間とを、所定の期間経過毎に切り換えることで、カロリー摂取量を調整しつつ、炭水化物の摂取量を調整する
ことを特徴とするカロリー及び炭水化物摂取量調整食器の使用方法。 A method of using calorie and carbohydrate intake amount adjustment tableware according to claims 1 to claim 3,
During the carbohydrate restriction period, the main food is served in the main dish serving device so that it can be cut into pieces, and then the vegetable serving device is filled with an arbitrary amount that does not overflow with vegetables. By adjusting the calorie intake, the upper limit of carbohydrate intake will be limited to a substantially constant level.
During the carbohydrate restriction relaxation period, the main dish is arranged in an arbitrary amount on the vegetable serving device or the main dish serving device, and the main food serving device, the vegetable serving device or the main serving serving is excluded from the serving device on which the main food is served. By adding arbitrary amounts of vegetables and main dishes to the appendage, the calorie intake will be adjusted and the restriction on carbohydrate intake will be relaxed.
Calorie and carbohydrate intake adjustment characterized by adjusting carbohydrate intake while adjusting calorie intake by switching between the carbohydrate restriction period and the carbohydrate restriction relaxation period every predetermined period of time How to use tableware.
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