JP7096056B2 - Shopping support system, shopping support server, program and user terminal. - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Act (1) January 17, 2018, https: // 01bosser. com / press_release / 295 (2) 2018/1/31, https: // PR TIMES. jp / main / html / rd / p / 000000000002.000031233. html (3) February 22, 2018, http: // www. city. Kobe. lg. jp / information / press / 2018/02/02/20180222041901. html (4) March 8, 2018, http: // www. meti. go. jp / press / 2017/03/20180308002/2180308002. html (5) March 9, 2018, https: // prtimes. jp / main / html / rd / p / 000000003.000031233. html (6) March 9, 2018, http: // www. monz. co. jp / news_detail? id = 3918 (7) Early March 2018, http: // expo. nikkeibp. co. jp / cloud / osk / theater. html (8) March 17, 2018, http: // www. pref. kanagawa. jp / docks / mv4 / cnt / f536433 / pl214674. html (9) Mid-March 2018, http: // kenja-club. com / entrepreneur / 2018 (10) April 2018, https://creww. me / ja / startup / adwell (11) Early April 2018, https: // eiicon. net / companies / 1708? page = lab_detail & location = related (12) Mid-April 2018, https: // www. wantedly. com / companies / adwell (13) April 16, 2018, https: // eiicon. net / articles / 448 (14) April 13, 2018, https: // eiicon. net / articles / 449 (15) April 30, 2018, https://prtimes. jp / main / html / rd / p / 000000004.000031233. html (16) Late April 2018, http: // entrepedia. jp / companies / A-29409

The present invention relates to a shopping support system or the like that supports consumers' shopping.

With the growing health consciousness in recent years, consumers are demanding a more nutritionally balanced diet. However, it is difficult to determine whether the foodstuff that the consumer has purchased or intends to purchase has an excellent nutritional balance. Therefore, a nutritional management system has been proposed to determine the nutritional balance by examining the purchase amount of eight food types (meat, fish, eggs, soybean products, dairy products, vegetables, fruits, rice) (for example). , Patent Document 1).

Japanese Unexamined Patent Publication No. 2010-92196

However, there may be significant differences in the nutrients contained in foods that belong to the same food type. For example, even if the meat is the same, there is a big difference in the nutrients contained in chicken fillet and pork loin. Since the system of Patent Document 1 does not consider the difference in nutrients contained in food, it cannot be said that the accuracy of determining whether the nutritional balance is good or bad is sufficient, and it is said that a meal with excellent nutritional balance can be prepared. Was not limited.

An object of the present invention is to provide a shopping support system or the like that enables shopping so that a meal having an excellent nutritional balance can be eaten.

In order to achieve the above object, the shopping support system according to the present invention includes a management terminal that at least manages information related to food sales, a user terminal owned by the user, the management terminal, and a server device capable of communicating with the user terminal. The management terminal includes a purchased food information transmitting means for transmitting purchased food information regarding the food purchased by the user to the server device, and the user terminal includes the server device. A user information transmitting means for transmitting user information for identifying a user to the server device, and a nutrition bias information output means for receiving the nutrition bias information transmitted from the server device and outputting the received nutrition bias information. The server device includes, a user information receiving means for receiving the user information transmitted from the user information transmitting means, a user information storing means for storing the user information received by the user information receiving means, and the like. Specific from the purchased food information storage means that stores the purchased food information transmitted from the purchased food information transmitting means as the purchased food information of the user and the purchased food information of the user stored in the purchased food information storage means. It is generated by the nutrition bias information generation means and the nutrition bias information generation means that analyze the food nutrition information regarding the nutritional value of each type of the food contained in the food and generate the nutrition bias information indicating the bias of the user's nutrients. It is characterized by comprising a nutritional bias information transmitting means for transmitting the nutritional bias information to the user terminal.

With the shopping support system, the user can easily know whether or not the nutrients related to his / her intake are biased.

Further, even if there are a plurality of management terminals related to the use of different stores and the same user purchases food at different stores, the server device can store the purchased food information for each user. Therefore, the user can know whether or not there is a bias in the nutrients related to his / her intake from the foods purchased by the user, even if he / she does not necessarily shop at one store.

Further, even if different user identification information is used for each store, if the user registers any of the user identification information as his / her own, the purchased food information for each user in the server device. Is stored and nutritional bias information is generated. Therefore, it is not necessary to share the point card related to the service of the store including the user identification information in different stores, and it does not hinder each store from trying to provide customer service independently. There are no disadvantages to using the system for retailers.

In order to achieve the above object, the shopping support server according to the present invention is a shopping support server capable of communicating with a management terminal that at least manages information related to food sales and a user terminal owned by the user, and is described from the user terminal. A user information receiving means for receiving user information for identifying a user, a user information storing means for storing the user information received by the user information receiving means, and a user-purchased means transmitted from the management terminal. The nutrients of the food specified from the purchased food information storage means that stores the purchased food information regarding the food as the purchased food information of the user and the pre-purchased food information of the user stored in the purchased food information storage means. The nutrition bias information generation means that analyzes the food nutrition information regarding the nutrition value of each type and generates the nutrition bias information indicating the bias of the user's nutrients, and the nutrition bias information generated by the nutrition bias information generation means. It is characterized by comprising a nutritional bias information transmitting means for transmitting to the user terminal.

With the shopping support server, the user can easily know whether or not the nutrients related to his / her intake are biased.

In addition, even if there are multiple user terminals related to the use of different stores and the same user purchases food at different stores, the user identification information associated with the purchased food information related to the purchase is used. Can be specified, and purchased food information can be stored for each user. Therefore, the user can know whether or not there is a bias in the nutrients related to his / her intake from the foods purchased by the user, even if he / she does not necessarily shop at one store.

Further, even if different user identification information is used for each store, if the user registers any of the user identification information as his / her own, the purchased food information is stored for each user. , Nutrition bias information is generated. Therefore, it is not necessary to share the point card related to the service of the store including the user identification information in different stores, and it does not hinder each store from trying to provide customer service independently. There are no disadvantages to using the system for retailers.

The shopping support server further includes an inquiry means for transmitting an inquiry as to whether or not the purchased food information corresponding to the user information is already stored in the management terminal when the user information is received, and the purchase is provided. The food information storage means stores the purchased food information transmitted from the management terminal that has received the inquiry as the purchased food information of the user, and the nutrition bias information generation means stores the purchased food information storage means. Even if the stored purchased food information is only the purchased food information transmitted from the management terminal that has received the inquiry, the nutritional bias information can be generated.

As a result, newly registered users can immediately know whether or not there is a bias in the nutrients related to their intake. In addition, even if it is not a new registration as a user itself, if user identification information about a store that has not been registered so far is additionally registered, nutritional bias information including foods already purchased at the additionally registered store can be obtained. Since it is generated, it becomes possible to know the bias of nutrients related to one's intake more accurately.

In the shopping support server, the purchased food information includes purchase amount information indicating the purchase amount for each purchased food, and the nutrition bias information generating means is the purchase amount information stored in the purchased food information storage means. Based on the above, the nutritional bias information can be generated.

In this case, the nutritional bias information is generated not only from the viewpoint of what kind of food is purchased but also from the viewpoint of how much food is purchased, so that the user can more accurately obtain his / her own food. You will be able to know the nutritional bias related to intake.

The shopping support server is a health-oriented information receiving means for receiving health-oriented information regarding the user's health-oriented from the user terminal, and a health-oriented information storage for storing the health-oriented information received by the health-oriented information receiving means. Further provided with means, the nutritional bias information generation means may generate the nutritional bias information according to the health-oriented information stored in the health-oriented information storage means.

Each user has his or her own health consciousness (including cases where he or she does not have a particular consciousness). Here, if the user registers his / her own intention, nutritional bias information is generated according to the intention. Therefore, the user knows the bias of nutrients related to his / her intake according to his / her health intention. You will be able to.

The shopping support server is extracted by the recommended food extraction means for extracting the type of food recommended to the user according to the nutrition bias information generated by the nutrition bias information generation means, and the recommended food extraction means. Further, it may be provided with a cooking information transmitting means for extracting cooking information related to a food containing the food as a material and transmitting the extracted cooking information to the user terminal of the user.

In this case, the user can know how to cook a kind of food containing foods that are recommended to be ingested according to the lack of nutrients, and by eating the food according to this, the bias of nutrients can be reduced. You will be able to have a healthy diet that does not occur.

In order to achieve the above object, the program according to the present invention identifies the user from the user terminal as a computer device capable of communicating with a management terminal that at least manages information related to food sales and a user terminal owned by the user. User information receiving means for receiving user information, user information storing means for storing the user information received by the user information receiving means, and purchased food information regarding food purchased by the user transmitted from the management terminal. With respect to the purchased food information storage means for storing the purchased food information of the user and the nutritional value of the food specified from the purchased food information of the user stored in the purchased food information storage means for each type of nutrient. The nutrition bias information generation means that analyzes the food nutrition information and generates the nutrition bias information indicating the bias of the user's nutrients and the nutrition bias information generated by the nutrition bias information generation means are transmitted to the user terminal. It is characterized by functioning as a means for transmitting nutritional bias information.

In order to achieve the above object, the user terminal is a user terminal owned by the user capable of communicating with the management terminal that at least manages information related to food sales and the shopping support server, and is for identifying the user from the user terminal. User information receiving means for receiving user information, user information storing means for storing the user information received by the user information receiving means, and purchased food information regarding food purchased by the user transmitted from the management terminal. The nutritional value of each type of nutrients of the food specified from the purchased food information storage means for storing the purchased food information of the user and the pre-purchased food information of the user stored in the purchased food information storage means. The food nutrition information related to the food is analyzed, and the nutrition bias information generating means for generating the nutrition bias information indicating the bias of the user's nutrients and the nutrition bias information generated by the nutrition bias information generating means are transmitted to the user terminal. Receiving the nutritional bias information from a server having the nutritional bias information transmitting means.

It is a figure which shows the whole structure of the shopping support system which concerns on embodiment of this invention. It is explanatory drawing of the outline of embodiment of this invention. It is a figure which shows the data structure of the sale product information. It is a figure which shows the data structure of the electronic receipt information. It is a figure which shows the data structure of a user information database. It is a figure which shows the data structure of the history information database for each user. It is a figure which shows the data structure of the nutritional value database for each food material. It is a figure which shows the data structure of the requirement database. It is a figure which shows the data structure of the efficacy database. It is a figure which shows the data structure of the ingestion foodstuff model database. It is a figure which shows the data structure of a recipe database. It is a figure which shows the flow of the whole processing in the shopping support system which concerns on embodiment of this invention. It is a flowchart which shows the nutrition evaluation process. It is a flowchart which shows the preference specifying process for each user. It is a flowchart which shows the recommended food material extraction process. It is a flowchart which shows the recommended recipe extraction process. It is a figure which shows the top screen. It is a figure which shows the user registration screen. It is a figure which shows the nutrition evaluation screen. It is a figure which shows the recommended food ingredient screen. It is a figure which shows the recommended recipe screen. It is a figure which shows the structure of the taste information database for each food material which concerns on a modification. It is a flowchart which shows the preference specifying process for each user which concerns on a modification.

Hereinafter, the shopping support system according to the embodiment of the present invention will be described with reference to the drawings.

<Overall configuration of shopping support system>
First, the system configuration of the shopping support system according to this embodiment will be described. FIG. 1 is a diagram showing an overall configuration of a shopping support system according to the present embodiment. As shown in the figure, the shopping support system according to the present embodiment includes a server device 1, a plurality of store terminals 2 (2-1 to 2-m), and a plurality of user terminals 3 (3-1 to 3-n). It is composed of and. The server device 1, the store terminal (or the store server) 2, and the server device 1 and the user terminal 3 are connected to each other via a communication line such as the Internet.

The store terminal 2 is a POS terminal (POS terminal) provided at each store that sells ingredients such as supermarkets including online supermarkets, or a branch or headquarters that controls multiple chain (or group) stores, or an electronic receipt operating company. Alternatively, it is a POS server or the like). In addition, the store terminal 2 is provided at each store that sells ingredients on the Internet such as an EC site or an online shop, or at a branch or headquarters that controls a chain (or group) store of a plurality of EC sites or online shops. It is a POS terminal (or a POS server, etc.) that has been created. Since the store terminal 2 is constructed for each store, EC site, or online shop, or is constructed with unified specifications in chain stores, there are some differences in configuration, but basically, the sales product database 21 and the sales history. It has a database 22 and. In this embodiment, a POS terminal (or) provided at each store selling ingredients such as a supermarket, a branch or headquarters that controls a plurality of chain (or group) stores, or an electronic receipt operating company, etc. , POS server, etc.)

The sales product database 21 is a database that stores sales product data related to products sold at the store or each store belonging to a plurality of chain (or group) stores. Of the sales product data stored in the sales product database 21, at least food information corresponding to food (foodstuff) is transmitted to the server device 1 as sales product information described later. The sales history database 22 is a database for accumulating purchased product data related to products purchased at the store. When a membership card such as a point card is used at the store when purchasing a product, information on the purchased product is accumulated in association with the information on the point card (card type and member ID). Further, at least the food information corresponding to the food among the purchased product data stored in the sales history database 22 is transmitted to the server device 1 as the electronic receipt information described later. The sales product information and the electronic receipt information transmitted to the server device 1 may include information about products other than food.

From the store terminal 2 to the server device 1, the sales product information composed of the sales product data extracted from the sales product database 21 and the electronic receipt information composed of the purchased product data extracted from the sales history database 22 are transmitted. Will be done. The sales product information and / or the electronic receipt information is transmitted in a different format for each store terminal 2 (provided that it contains necessary data in the unified format) and is converted into the unified format in the server device 1. However, the store terminal 2 may be converted into the unified format required by the server device 1 before transmission. In the following, for the sake of simplification of the explanation, the sales product information and the electronic receipt information will be described on the premise that they are converted into a unified format in the store terminal 2 and then transmitted to the server device 1.
<Development: Correspondence to health condition>

The above is an explanation of a configuration example based only on the results of shopping and the like. Here, shopping and the like include information that can be obtained from all shopping including the above-mentioned POS and the like (hereinafter, the same applies).
Furthermore, processing based on the user's health condition is possible. Hereinafter, it will be further described.
The user information DB 11 includes the health DB 11A.
Then, in this health DB 11A, the user terminal health information sent from the user terminal and the health information from the health information DB 41 in the health record information server 4, which will be described later, are stored for each user.
Here, the health information DB 41 of the health information server 4 corresponds to, for example, a result of a health diagnosis, a result of fingertip blood sampling, a result of a urine test, a result of a DNA survey, a test result of information provided from any other user terminal, and the like. do.

Further, the user terminal health information from the user terminal 3-1 includes, for example, sleep information (sleep time, sleep quality (turning status, squealing sound information, etc.)), vital meter (blood pressure, pulse, etc.), and various exercise information (). Includes running, steps, information at the fitness center, etc.), and meal data for each meal (user input, analysis from photos, etc.).

The information from the health DB 11A that stores the above data is analyzed by the physical condition evaluation unit 1F.
<Explanation of the outline of this embodiment>

FIG. 2 is an explanatory diagram of an outline of an embodiment of the present invention.
As shown in FIG. 2, in the basic form in FIG. 1, the nutrition evaluation unit 1A performs the necessary nutritional evaluation in the UK, and the thinking identification unit 1B identifies the taste and extracts recommended ingredients and recipes from the shopping information. , Recommended to users, etc. In addition, the preference can be specified from the past shopping information, the result of the questionnaire to the user, the attribute of the person (male / female, age, place of residence, composition of family living together, etc.). , It can be identified from the browsing / cooking status of the recipe site. It should be noted that the weighting of information other than shopping information can be appropriately set. Specifically, while shopping information is the main information, corrections may be made based on other information. On the contrary, it is also possible to focus on the cooking status of the recipe site.

Further, in the developed form in FIG. 1, the physical condition evaluation unit 1F evaluates the physical condition information such as health collected by various methods and stored in the health DB 11A.
Then, the nutrition evaluation unit 1A performs nutrition evaluation based on the information such as shopping and the evaluation result of the physical condition.
More specifically, based on the current shopping information and the evaluation result of the physical condition, create a list of ingredients to be purchased (= eat) or recipes to be made based on necessary nutrients, excess nutrients, etc. ..
Furthermore, from the list, those that more closely match the taste of the user are further extracted and proposed as ingredients / recipes recommended to the user.

In this way, in the developed form, it is possible to provide ingredients and recipes according to the physical condition, in addition to mere shopping information. As a result, users will be able to better manage their health.
<Data structure of sales product information>

FIG. 3 is a diagram showing a data structure of sales product information. The sales product information 200 is information about the products sold at each store, and is one data for each product. The product information 200 for sale includes a store ID 201, a product code 202, an update date and time 203, an expiration date 204, a food material name 205, a unit quantity 206, a price 207, and coupon information 208.

The store ID 201 is identification information that uniquely identifies each store. The product code 202 is identification information that identifies each product sold at the store, and may be a unified code such as a JAN code or a store-specific code. If the code is unique to a store, it may be converted into a unified code when it is stored in the store-specific sales product database 18 described later.

The update date and time 203 indicates the date and time when the sales product information was updated, and when the store ID 201 and the product code 202 have the same data and the old update date and time are registered in the store-specific sales product database 18 described later. Is overwritten and updated unless the expiration date 204 is set. The expiration date 204 indicates the expiration date of the product information 200 for sale, and is set when the price 207 is for a limited time due to daily special sale or time sale, or the coupon information 208 is for a limited time. To. When the expiration date 204 is set, even if the same store ID 201 and product code 202 are registered in the store-specific sales product database 18, the data will not be overwritten and updated, but the new one with the update date and time 203 will be present. have priority.

The food material name 205 indicates the type name of the product indicated by the sales product information 200, but since it is not used in the server device 1 if it is a product other than the food product (food material), here, the food product (food material) is used. It will be described as the foodstuff name 205 indicating the name. Foods (foodstuffs) include fresh foods, processed foods, seasonings, dairy products, beverages, instant foods, and the like. The unit quantity 206 indicates a unit for selling ingredients, and how many pieces (1 piece, 1/2 piece, etc.), how many pieces (1 piece, 5 pieces, etc.), how many cuts (1 cut, 1/2 cut, etc.) ), How many packs (1 pack, 1/2 pack, etc.), how many grams (100 g, 200 g, etc.). For foods such as meat whose sales unit is not uniquely determined, they are shown as, for example, 253 g or 568 g. The price 207 indicates the price of the product in the unit quantity 206. The coupon information 208 indicates whether or not to provide a coupon for the product, and a discount rate or a discount price when the coupon is provided.

<Data structure of electronic receipt information>
FIG. 4 is a diagram showing a data structure of electronic receipt information. The electronic receipt information 210 includes product information (1) consisting of a store ID 211, a point card type 212a, a point card ID 212b, an electronic receipt type 213a, an electronic receipt ID 213b, a purchase date and time 214, a product code 251 and a quantity 252 (1). It is composed of 215 and product information (2) 216 to product information (l) 21l having the same configuration.

The store ID 211 is identification information that uniquely identifies each store. The point card type 212a indicates the type of the point card used for shopping at the store, and the same type of point card may be used even at different stores. The point card ID 212b is identification information that uniquely identifies each point card. Each user who uses the point card is uniquely identified by the point card type 212a and the point card ID 212b. The electronic receipt type 213a indicates the type of the electronic receipt member ID used for shopping at the store. The electronic receipt ID 213b is identification information that uniquely identifies each electronic rate registrant. Each user who used the electronic receipt member ID for shopping is uniquely identified by the point card type 212a and the point card ID 212b. The product code 251 is identification information that identifies the product sold at the store. The quantity 252 is the sales quantity for the unit quantity 206 of the product. The amount of foodstuff purchased by each user can be accurately specified by the quantity 252 and the unit quantity 206.

If the user makes a purchase using the point card, the electronic receipt information will be the input of the point card type 212a and the point card ID 212b, and if the user makes a purchase using the electronic receipt member ID. , Electronic receipt type 213a and electronic receipt ID 213b are input electronic receipt information. When the user uses the point card and makes a purchase using the electronic receipt member ID, the electronic receipt type 212a and the point card ID 212b, and the electronic receipt type 213a and the electronic receipt ID 213b are input. It becomes receipt information.

Returning to FIG. 1 and continuing the explanation, the user terminal 3 is a mobile terminal device having a function as a computer device such as a smartphone or a tablet PC for use by the user of this shopping support system, and is an input unit 31 and a display unit 32. , And a communication unit 33. A user who wants to use the shopping support system can use the shopping support system by operating the user terminal 3 to install a dedicated application downloaded from a predetermined site and inputting predetermined registration items. The shopping support system may be made available by accessing the server device 1 from a normal browser and inputting predetermined registration items without using the dedicated application. Further, the shopping support system may be made available not only by a mobile terminal device but also by a terminal device such as a desktop PC or a notebook PC.

The input unit 31 is composed of a software keyboard or the like using a touch panel, and is used for instructions for switching screens, input of user information, and the like. The display unit 32 displays the information transmitted from the server device 1 on the screen, displays the software keyboard, and the like. The communication unit 33 controls transmission / reception of various information to / from the server device 1 via a communication line such as the Internet.
The user terminal 3-1 collects various user information.
Specifically, the user terminal health information from the user terminal 3-1 includes, for example, sleep information (sleep time, sleep quality (turning status, squealing sound information, etc.)), vital meter (blood pressure, pulse, etc.), and various types. Exercise information (running, number of steps, information at the fitness center, etc.), meal data for each meal (input by the user, analysis from photographs, etc.) are included.
In addition to these, all items that can be collected by the user terminal can be collected and sent to the server device 1. In the future, if technological advances or attachments that can be attached to the user terminal 3-1 and can collect various information are developed, the number can be further increased.
For example, analysis information of what is discharged in the user's toilet each time, analysis result of user's breath, information of user's voice, etc. can be considered at present.

User information, which is personal information of the user, is transmitted from the user terminal 3 to the server device 1. Since the user information should be stored in the user information database 11 described later, the configuration is basically the same as the data configuration of the user information database 11, but all the user information is transmitted at once (the user information is transmitted at one time). It is not necessary to (register), and the user information is transmitted from the user terminal 3 to the server device 1 in several steps, or is transmitted from the user terminal 3 to the server device 1 as user information to which information that can be arbitrarily registered is added. You can also do it. In the following, for the sake of simplification of the explanation, it is assumed that all the data registered as user information is input at the time of the first user registration and is collectively transmitted from the user terminal 3 to the server device 1. ..

Information such as nutritional intake tendency, intake advice, recommended foodstuffs, and recommended recipes is transmitted from the server device 1 to the user terminal 3. The information to be transmitted is not one screen information for each of nutrition intake tendency, intake advice, recommended ingredients, and recommended recipes, but for example, nutrition intake tendency and intake advice are included in the same screen as described later. It may be sent as information.

Further, the server device 1 accumulates foods (foodstuffs) purchased for each user based on the electronic receipt information transmitted from the store terminal 2, analyzes this, and evaluates the excess or deficiency of nutrition ingested by each user. I do. In addition, foodstuffs containing a large amount of nutrients (ingredients) that are lacking in each user are extracted as recommended foods for supplementing the nutrients that are lacking. Furthermore, from the purchased ingredients accumulated for each user, the ingredients that are considered to be relatively preferred by each user are identified, and while the identified ingredients are included as ingredients, the recommended ingredients (that is, the user lacks them). Extract recommended recipes that also include (foodstuffs containing nutrients) as ingredients.

The server device 1 includes a user information database 11, a user-specific history database 12, a food-specific nutrition value database 13, a required amount database 14, an efficacy database 15, an ingested food model database 16, a recipe database 17, and a store-specific sales product database 18. Have. The server device 1 also has a nutrition evaluation unit 1A, a preference specifying unit 1B, a recommended food extraction unit 1C, a recommended recipe extraction unit 1D, and a communication unit 1E. The server device 1 may be composed of a server group composed of a plurality of computer devices, for example, a data server having each database 11 to 118 for storing and updating data, and each processing unit 1A to 1E. It may be composed of an engine server that performs arithmetic processing in.

The user information database 11 is a database in which each user inputs user information on his / her own user terminal 3 and stores user information transmitted from the user terminal 3. The user-specific history database 12 is a database that stores the purchase history of the user's food (foodstuff) for each user based on the electronic receipt information transmitted from the store terminal 2.

The nutritional value database 13 for each foodstuff is a database in which what kind of nutrient (components such as three major nutrients and various vitamins) is contained in each foodstuff per unit amount is registered for each foodstuff. The requirement database 14 is a database in which the required amount of nutrients to be ingested per unit period (for example, one month or one day) is registered for each nutrient according to gender and age category. The efficacy database 15 is a database in which the efficacy of each nutrient (ingredient) is quantified and registered for each efficacy. The ingested foodstuff model database 16 is a database in which the standard intake amount of each foodstuff per unit period according to gender and age category is registered for each foodstuff.

The recipe database 17 is a database in which information on a plurality of types of recipes is registered, and includes the content of each ingredient and the content of each nutrient as information for each recipe. The data structures of the user information database 11, the user-specific history database 12, the food-specific nutrition value database 13, the required amount database 14, the efficacy database 15, the ingested food-specific model database 16, and the recipe database 17 will be described in more detail later.

The store-specific sales product database 18 is a database in which the sales product information 200 transmitted from the store terminal 2 is registered. However, even if the sold product information 200 is transmitted, if it is not used for the service provided in the shopping support system of this embodiment (for example, for a product that is not food (ingredient)), it is sold by store. It can be assumed that it is not registered in the product database 18. In addition, those whose expiration date 204 has passed are deleted at any time.

The nutrition evaluation unit 1A reads out the type and amount of foodstuffs purchased by each user in the past month from the user-specific history database 12 by the ingestion nutrition evaluation process described later, and refers to the foodstuff-specific nutrition value database 13 for each. Calculate the intake of each nutrient contained in the foodstuff purchased by the user in the past month. Then, the excess or deficiency of each nutrient (each component) is determined for each user by referring to the required amount database 14 according to the gender and age category of the user. At this time, necessary corrections are made according to the height, weight, and health consciousness of the user registered in the user information database 11. Further, the nutrition evaluation unit 1A refers to the efficacy database 15 from the determination result of excess or deficiency for each nutrient, and generates intake advice indicating the nutrients that each user should preferentially ingest.

The preference specifying unit 1B stores in the ingested food material model database 16 the types and amounts of foodstuffs that each user has purchased in the past month, which is stored in the user-specific history database 12 by the user-specific taste specifying process described later. Compare with the standard intake of each foodstuff per unit period according to the gender and age group, and identify the foodstuff that each user prefers to take.

The recommended foodstuff extraction unit 1C extracts, as a recommended foodstuff, a foodstuff containing a large amount of nutrients evaluated by the nutrition evaluation unit 1A to be deficient by the user by the recommended foodstuff extraction process described later.

The recommended recipe extraction unit 1D is a cooking recipe that enables the user to ingest a large amount of nutrients evaluated to be deficient by the recommended recipe extraction process described later, or the preference specifying unit 1B described later is relatively preferred by the user. A dish containing the recommended foods extracted by the recommended food extraction unit 1C while including the foods specified as being ingested, that is, a large amount of nutrients evaluated to be deficient by the user while being in line with the user's taste. Extract the recipes of the dishes that you will be able to do as recommended recipes.

The communication unit 1E controls the transmission / reception of information with the store terminal 2 and the transmission / reception of information with the user terminal 3. More specifically, the sales product information and the electronic receipt information transmitted from the store terminal 2 are received and stored in the store-specific sales product database 18 and the user-specific history database 12. Further, the user information transmitted from the user terminal 3 is received and stored in the user information database 11. Further, the generated information such as nutrition intake tendency, intake advice, recommended foodstuff, recommended recipe, etc. is included in the screen displayed on the user terminal 3 and transmitted to the user terminal 3.

Hereinafter, the data configurations of the databases 11 to 17 included in the server device 1 will be described with reference to FIGS. 5 to 11. Although FIGS. 5 to 11 show a data structure that is not normalized for convenience of explanation, the actual database may be one that is normalized and constructed. In addition, regarding the nutrition value database 13, the required amount database 14, the efficacy database 15, the ingested food model database 16, and the recipe database 17, the cases (time, data review, addition or deletion of food (food), recipes) Although the content may be updated depending on (addition, deletion, etc.), it will be described as being pre-constructed in this embodiment.

<Data structure of user information database>
FIG. 5 is a diagram showing a data structure of the user information database 11. Each record of the user information database 11 includes a user ID 110, an email address 111, a password 112, a point card type 113a, a point card ID 113b, an electronic receipt type 114a, an electronic receipt ID 114b, and an EC site (online shop). Type, EC site (online shop) member ID (above, not shown), gender 115, age 116, height 117, weight 118, health consciousness 119, and health diagnosis information (height, weight, etc.) not shown. It consists of physical measurement results, blood test results, etc.) and fitness information (activity information such as walking and running). The family structure information (age and gender of the family) and the nickname may be registered in the record of the user information database 11. If the same user has a plurality of point cards, the plurality of point card types and point card IDs can be registered in the user information database 11. Similarly, when the same user is registered in a plurality of electronic receipt services, the plurality of electronic receipt types and electronic receipt IDs can be registered in the user information database 11.

The user ID 110 is identification information uniquely assigned to each user. The e-mail address 111 is a user's e-mail address and can uniquely identify the user. When logging in to the system, either the user ID 110 or the e-mail address 111 may be entered. The password 112 is a password set by the user at the time of user registration, and is input at the time of system login.

The point card type 113a indicates the type of the point card used when the user makes a purchase, and the point card ID 113b is identification information for uniquely identifying the point card for each user. The electronic receipt type 114a indicates the type of the electronic receipt presented when the user makes a purchase, and the electronic receipt ID 114b is identification information for uniquely identifying the electronic receipt registration information for each user. Gender 115 is the gender of the user, and age 116 is the age of the user. As will be described later, the required amount of each nutrient and the intake model of each foodstuff are determined according to the classification according to gender 115 and age 116.

Height 117 is the height of the user and weight 118 is the weight of the user. The health consciousness 119 is a registration of the user's food and health consciousness selected by the user. The health-conscious 119 can be selected by the user from certain types prepared in advance on the system side, such as "constipation is worrisome", "hypertension is worrisome", and "blood glucose level is worrisome". Height 117, weight 118, and health consciousness 119 are used to correct the requirement for each nutrient, as described below.

<Data structure of history information database for each user>
FIG. 6 is a diagram showing a data structure of the user-specific history information database 12. Each record of the user-specific history information database 12 is composed of data extracted from the electronic receipt information 210 transmitted from the store terminal 2, and includes a user ID 121, a store ID 122, a purchase date and time 123, and a food material name 124. And the quantity 125.

The user ID 121 is identification information that uniquely identifies the user, and is the same as the user ID 110 of the user information database 11 described above. The store ID 122 is the store ID of the store where the user purchased the food. The purchase date and time 123 is the date and time when the user purchased the foodstuff, and each process performed by the nutrition evaluation unit 1A and the preference specifying unit 1B is performed for the purchase date and time 123 within the past one month. The food material name 124 is the name of the food material purchased by the user, and the quantity 125 is the purchase quantity of the food material. For the quantity 125, a value converted from the quantity 252 of the electronic receipt information 200 described above and the unit quantity 206 of the sales product information 200 is registered so that unified data processing can be performed.

<Data structure of nutritional value database by foodstuff>
FIG. 7 is a diagram showing a data structure of the nutritional value database 13 for each foodstuff. Each record of the nutritional value database 13 for each foodstuff has a foodstuff name 131, a component 1 content 132, a component 2 content 133, and ... a component k content 13k. Here, component 1, component 2, ..., And component k are three major nutrients such as carbohydrates, lipids, and proteins, and nutrients such as various vitamins and minerals.

Ingredient name 131 is a name for ingredients such as potato, pumpkin, pork loin, chicken fillet, lean tuna, and foods such as ○○ curry roux, △△ milk, and XX beer. The component 1 content 132, the component 2 content 133, and ... The component k content 13k are the contents per unit quantity of each food material or food. For example, per 100 g of foodstuff, carbohydrates are registered as XX g, lipids as XX g, proteins as XX g, vitamin A as XX mg, and the like. These data are used to determine the intake of each nutrient by each user by the nutrition evaluation unit 1A. It should be noted that foodstuff classifications such as meat, vegetables, fruits, fish, dairy products, confectionery, seasonings, etc. may be added to the records of the foodstuff-specific nutrition value database 13, and each data may be classified by foodstuff classification.

<Data structure of requirement database>
FIG. 8 is a diagram showing a data structure of the required quantity database 14. Each record of the requirement database 14 includes gender 141, age category 142, amount to be ingested according to gender and age category for component 1 (component 1 requirement) 1431, standard deviation 1432, and correction formula 1433. , ... The component k requirement for the component k is 14k1, the standard deviation is 14k2, and the correction formula is 14k3.

Gender 141 is for men and women, and age category 142 is for age groups (eg, 20-24 years old, 25-29 years old, ...). Different data are prepared because the required amount of each nutrient is different for different genders and ages. Ingredient 1 requirement amount 1431 for ingredient 1 has standard height and weight according to gender 141 and age category 142, and in particular, when health consciousness is not selected, ingredient 1 is used as a unit period (here, 1). It shows how much you need to take per month).

The standard deviation 1432 for component 1 indicates how much the intake of component 1 varies depending on the gender 141 and the age category 142, and the excess intake of component 1 by the nutritional evaluation unit 1A. Used for shortage judgment. The correction formula 1433 for component 1 corrects component 1 requirement 1431 and standard deviation 1432 when height and weight are not standard and some health consciousness is selected according to gender 141 and age category 142. This is a correction formula for the nutrition evaluation unit 1A to determine the excess or deficiency of the intake amount of the component 1. The same applies to the required amount 14k1 for the component k, the standard deviation 14k2, and the correction formula 14k3.

<Data structure of efficacy database>
FIG. 9 is a diagram showing a data structure of the efficacy database 15. Each record of the efficacy database 15 is composed of a component name 150, an efficacy 1 evaluation value 151, an efficacy 2 evaluation value 152, and ... an efficacy j evaluation value 15j. Efficacy 1, Efficacy 2, ..., Efficacy j refers to the functions of each component (nutrient) such as "helping the function of the intestines", "lowering blood pressure", and "lowering blood sugar level".

Ingredient name 150 is the name of three major nutrients such as carbohydrates, lipids and proteins, and nutrients such as various vitamins and minerals. The efficacy 1 evaluation value 151 is a numerical value indicating how much the nutrient of the component name 150 acts on the efficacy 1 of the above-mentioned efficacy database 15. The same applies to the efficacy 2 evaluation value 152, ..., The efficacy j evaluation value 15j. Efficacy 1 evaluation value 151, efficacy 2 evaluation value 152, ... Efficacy j evaluation value 15j is used to generate intake advice from the determination result of excess or deficiency for each nutrient by the nutrition evaluation unit 1A.

<Data structure of ingested food model database>
FIG. 10 is a diagram showing a data structure of the ingested food material model database 16. Each record of the food intake model database 16 contains gender 161 and age classification 162, standard intake (food 1 intake) 1631 for food 1, and standard deviation 1632, and food 2 intake for food 2. It consists of 1641 and a standard deviation of 1642, and ... The foodstuff i intake 16i1 and the standard deviation 16i2 for the foodstuff i.

Gender 161 is for men and women, and age category 162 is for age groups (for example, 20 to 24 years old, 25 to 29 years old, ...). Different data are prepared because the standard intake of each foodstuff is different depending on the gender and age. The foodstuff 1 intake amount 1631 for the foodstuff 1 indicates how much the foodstuff 1 is normally ingested per unit period (here, one month) according to the gender 161 and the age category 162.

The standard deviation 1632 for the food material 1 indicates how much the intake amount of the food material 1 varies depending on the gender 161 and the age category 162. The foodstuff 1 intake amount 1631 and the standard deviation 1632 are used to specify the foodstuff (foodstuff) that the user likes by the preference specifying unit 1B by calculating the deviation value for the intake amount of the foodstuff 1 purchased by the user. The same applies to the intake amount 1641 and the standard deviation 1642 for the food material 2, and the intake amount 16i1 and the standard deviation 16i2 for the food material i.

<Data structure of recipe database>
FIG. 11 is a diagram showing a data structure of the recipe database 17. Each record of the recipe database 17 is related to the recipe name 171 and the ingredient 1 content 1721 to the ingredient i content 172i, the ingredient 1 content 1731 to the ingredient k content 173k, how to make 174, and the ingredient details 175. It consists of 176 information about other recipes. A recipe ID for identifying each recipe name may be registered in the record of the recipe database 17.

The recipe name 171 is the name of the recipe, that is, the name of the dish prepared by the recipe. Ingredient 1 content 1721 to ingredient i content 172i indicates how much each of the ingredients 1 to i is contained in the dish prepared by the recipe. Ingredient 1 content 1731 to ingredient k content 173k indicates how much each of the ingredients 1 to k is contained in the dish prepared by the recipe. The foodstuff 1 content 1721 to the foodstuff i content 172i and the foodstuff 1 content 1731 to the foodstuff k content 173k are used for extracting the recommended recipe by the recommended recipe extraction unit 1D.

How to make 174 is a sentence or an image explaining in detail how to make a dish according to the recipe. Ingredient details 175 describes in detail the types and required amounts of ingredients and seasonings required for the recipe. Information about other related recipes 176 has a certain relationship (commonality) with the recipe in terms of ingredients and nutrients, and information about other recipes to be shown to the user as a reference (to identify other recipes). The recipe name 171 and the recipe ID) are registered.

<Overall processing flow in the shopping support system>
Hereinafter, the processing executed in the shopping support system according to the present embodiment will be described. FIG. 12 is a diagram showing an overall processing flow in the shopping support system according to the present embodiment. Here, the processing performed in the server device 1 will be mainly described, but when transmitting information to the server device 1, the processing necessary for the store terminal 2 or the user terminal 3 (for example, information input in the store terminal 2 or information input) When information is input from the user terminal 3 and information is transmitted from the server device 1, necessary processing is performed in the store terminal 2 or the user terminal 3 (for example, information display in the store terminal 2 or information in the user terminal 3). Display) is performed.

First, user information is input to the server device 1 by a user who intends to newly use this shopping support system and is transmitted to the server device 1, and when the server device 1 receives the user information, the server device 1 receives the received user information. Is registered in the user information database 11 (step S1). When the user information is registered, the server device 1 can use the point card of this point card type when the user information includes the point card type and the point card ID (or a branch of a chain store). The store terminal 2 of the headquarters) is requested to transmit the electronic receipt information corresponding to the point card ID included in the user information. Further, when the user information includes the electronic receipt type and the electronic receipt ID, the server device 1 can issue an electronic rate of the electronic receipt type included in the user information (or a chain store). The store terminal 2 of the branch, the headquarters, or the electronic receipt operating company) is requested to transmit the electronic receipt information corresponding to the electronic receipt ID included in the user information.

In the store terminal 2 in which the sales history corresponding to the point card ID and / or the electronic receipt ID is stored in the sales history database 22, the electronic receipt information corresponding to the user's point card ID is generated in the server device 1. Will be sent. Upon receiving this electronic receipt information, the server device 1 registers the purchase history of the newly registered user's foodstuffs according to the point card ID and / or the electronic receipt ID in the user-specific history database 12 (step S2).

Further, when a user who has already registered user information makes a purchase at a store and uses a point card, the sales history is added to and accumulated in the sales history database 22 on the store terminal 2, and the point card ID is supported. Electronic receipt information to be generated is generated and transmitted to the server device 1. Upon receiving this electronic receipt information, the server device 1 adds and registers the purchase history of the user's foodstuffs in the user-specific history database 12 according to the point card ID (step S3).

When a user who has registered as a user requests nutritional evaluation from the user terminal 3, in the server device 1, the nutritional evaluation unit 1A reads out the foodstuffs purchased by the user in the past month from the user-specific history database 12, and feeds the foodstuffs by foodstuff. With reference to the value database 13 and the requirement database 14, the excess or deficiency of the intake of each nutrient is determined. It also produces intake advice for deficient nutrients (step S4).

Further, the recommended recipe extraction unit 1D extracts a recipe of a dish capable of ingesting a large amount of the determined nutrient deficient in the user from the recipe database 17 as a recommended recipe (step S5). The server device 1 transmits to the user terminal 3 the determination result of excess or deficiency of the intake of each nutrient generated in step S4, the intake advice for the deficient nutrient, and the recommended recipe extracted in step S5. ..

On the other hand, when a user registered as a user requests recommended foodstuffs from the user terminal 3, the server device 1 reads out the foodstuffs purchased by the user in the past month from the user-specific history database 12 by the preference specifying unit 1B and ingests them. With reference to the foodstuff model database 16, the foodstuffs that the user prefers to ingest are specified (step S6). Next, the recommended foodstuff extraction unit 1C refers to the nutritional value database 13 for each foodstuff, and it is determined by the nutritional evaluation unit 1A that the intake is insufficient from among the foodstuffs that the user prefers to ingest. One or more foodstuffs that can ingest a large amount of nutrients are extracted as recommended foodstuffs (step S7). If there is only one recommended food, only one is extracted, but if there are two or more recommended foods, two or more may be extracted.

In addition, the recommended recipe extraction unit 1D contains the ingredients recommended by the user (that is, the ingredients containing a large amount of nutrients that the user lacks) while containing the ingredients that the user relatively prefers to ingest. The recipe of the food containing the above is extracted from the recipe database 17 as a recommended recipe (step S8). The server device 1 transmits the recommended ingredients extracted in step S4 and the recommended recipes extracted in step S8 to the user terminal 3.

Hereinafter, the nutrition evaluation process performed by the nutrition evaluation unit 1A of the server device 1 in step S4, the preference specification process performed by the preference identification unit 1B in step S6, the recommended foodstuff extraction process performed by the recommended foodstuff extraction unit 1C in step S7, and the recommended recipe. The recommended recipe extraction process performed by the extraction unit 1D in step S5 or step S8 will be described in more detail with reference to the flowcharts of FIGS. 13 to 16, respectively.

<Nutrition evaluation processing>
FIG. 13 is a flowchart showing a nutritional evaluation process performed by the nutritional evaluation unit 1A. The nutrition evaluation unit 1A reads out the purchase date and time 123 registered in the user-specific history database 12 in association with the user ID 121 of the user. If the purchase history 123 is within the past one month, the quantity 125 is added for each food with the same food name 124, and the intake for one month for each type of food (actually, the purchase amount). There is, but it is assumed to be the same as the intake). Here, since the value converted from the quantity 252 of the electronic receipt information 200 and the unit quantity 206 of the sales product information 200 is registered in the quantity 125, the intake amount of the food material is calculated more accurately.

The nutrition evaluation unit 1A has a component 1 content 132, a component 2 content 133, and ... a component k content 13k registered in the nutritional value database 13 for each food material with respect to the monthly intake of each food material. To determine how much component 1 to component k was ingested for each foodstuff. Then, the intake amounts of the components 1 to k taken from all the ingredients are added for each component. In this way, the intake amount of each nutrient in each month of the user is calculated (step S101).

Next, the nutrition evaluation unit 1A reads out the gender 115 and the age 116 of the user from the user information database 11, and correspondingly, the component 1 requirement of the gender 141 and the age category 142 registered in the requirement database 14. 1431 and the standard deviation 1432, ... The component k required amount 14k1 and the standard deviation 1432 are read out (step S102). Further, the nutrition evaluation unit 1A reads out the height 117, the weight 118, and the health consciousness 119 of the user from the user information database 11, and uses the correction formula 1433, ... 14k3 registered in the required amount database 14 accordingly. , The required amount and standard deviation of each nutrient read out in step S102 are corrected (step S103).

Next, the nutrition evaluation unit 1A determines the excess or deficiency of each nutrient of the user according to the degree of deviation based on the standard deviation between the intake amount for each nutrient obtained in step S101 and the required amount corrected in step S103. For example, if the intake of a certain nutrient is less than the required amount by 2 standard deviations or more, it is determined that the nutrient is deficient, and if it is 1 standard deviation or more and less than 2 standard deviations, the nutrient is slightly deficient. It is determined that the nutrient is excessive, and if it is more than 2 standard deviations, it is determined that the nutrient is excessive (step S104).

Next, the nutrition evaluation unit 1A reads out the efficacy 1 evaluation value 151, the efficacy 2 evaluation value 152, ... the efficacy j evaluation value 153 of the efficacy database 15 for the nutrients determined to be deficient or slightly deficient in step S104. Then, the efficacy 1 evaluation value 151, the efficacy 2 evaluation value 152, ... the efficacy j evaluation value 153 for the nutrients that are deficient or slightly deficient are added. Then, based on the efficacy having a small value, ingestion advice for the user is generated (step S105).

Then, the nutrition evaluation unit 1A generates a page summarizing the result of the excess / deficiency determination for each nutrient of the user obtained in step S104 and the intake advice for the user generated in step S105, and the communication unit 1E performs the said. It is transmitted to the user terminal 3 of the user (step S106). This completes the nutritional evaluation process.

<Preference identification processing for each user>
FIG. 14 is a flowchart showing a user-specific preference specifying process performed by the preference specifying unit 1B. The preference specifying unit 1B reads out the purchase date / time 123 registered in the user-specific history database 12 in association with the user ID 121 of the user. If the purchase history 123 is within the past one month, the quantity 125 is added for each food with the same food name 124, and the intake for one month for each type of food (actually, the purchase amount). However, it is assumed to be the same as the intake amount) (step S201). Also here, since the value converted from the quantity 252 of the electronic receipt information 200 and the unit quantity 206 of the sales product information 200 is registered in the quantity 125, the intake amount of the food material is calculated more accurately.

Next, the preference specifying unit 1B reads out the gender 115 and the age 116 of the user from the user information database 11, and ingests the food 1 of the gender 161 and the age category 162 registered in the ingested food model database 16 correspondingly. The amount 1631 and the standard deviation 1632, the food material 2 intake amount 1641 and the standard deviation 1642, ... The food material i intake amount 16i1 and the standard deviation 16i2 are read out (step S202).

Next, the preference specifying unit 1B uses the intake amount obtained in step S201, the intake amount read in step S202, and the standard deviation for each of the foodstuff 1, the foodstuff 2, and the foodstuff i for the past one month of the user. The deviation value of the intake amount for each type of foodstuff within is calculated (step S203).

Then, the preference specifying unit 1B specifies a certain number of ingredients having a high deviation value calculated in step S203 as the ingredients preferred by the user. In this case, even if all kinds of foodstuffs having a deviation value of a certain value or more are specified as foodstuffs preferred by the user, up to a predetermined number of kinds of foodstuffs are used as foodstuffs preferred by the user regardless of the deviation value. It may be specified (step S204). This ends the user-specific preference identification process.

<Recommended food extraction process>
FIG. 15 is a flowchart showing a recommended food extraction process performed by the recommended food extraction unit 1C. The recommended foodstuff extraction unit 1C first identifies the nutrients determined in step S104 that the nutrition evaluation unit 1A is deficient or slightly deficient in the user (step S301). In order to identify the nutrients that are deficient or slightly deficient here, the health consciousness of the user has already been taken into consideration by the correction formula in step S103 described above.

Next, the recommended foodstuff extraction unit 1C reads out the component 1 content 132, the component 2 content 133, and ... the component k content 13k registered in the nutritional value database 13 for each food material for each food material. The recommended foodstuff extraction unit 1C contains the foodstuffs containing a large amount of nutrients identified as being deficient or slightly deficient in step S301, with the component 1 content 132, the component 2 content 133, ... The component k content read out in step S302. Judgment is made according to 13k. Then, one or a plurality of ingredients are extracted as recommended ingredients for the user (step S302). If there is only one recommended food, only one is extracted, but if there are two or more recommended foods, two or more may be extracted.

Next, the recommended foodstuff extraction unit 1C determines whether or not the coupon related to the recommended foodstuff extracted in step S303 is registered in the store-specific sales product database 18, and the user uses the recommended foodstuff according to the user-specific history information database 12. If a coupon that can be used for purchasing recommended ingredients is registered in a certain store, it is read out from the store-specific product database 18 (step S303).

Then, the recommended food extraction unit 1C generates a page summarizing the recommended food for the user extracted in step S302 and the coupon read in step S303, and causes the communication unit 1E to transmit the recommended food to the user terminal 3 of the user. (Step S304). When the recommended recipe is extracted by the recommended recipe extraction process described later, a page summarizing the recommended recipe may be generated and transmitted to the user terminal 3. This completes the recommended food extraction process. When there are a plurality of extracted recommended foods, the recommended foods may be displayed in the order of the highest amount of nutrients contained, such as 1st, 2nd, and so on.

<Recommended recipe extraction process>
FIG. 16 is a flowchart showing a recommended recipe extraction process performed by the recommended recipe extraction unit 1D. The recommended recipe extraction unit 1D is generated by the recommended foodstuff extraction process of the recommended foodstuff extraction unit 1D, whether it was notified that the user has selected a nutrient on the nutritional evaluation screen of the page generated by the nutritional evaluation process of the nutritional evaluation unit 1A. It is determined whether or not the user has been notified that the user has selected the food on the recommended food screen of the page (step S401).

When a nutrient is selected, the recommended recipe extraction unit 1D extracts a recipe containing a large amount of the selected nutrient by referring to the component 1 content 1731 to the component k content 173k of the recipe database 17 (step S402). ). On the other hand, when the food material is selected, the recommended recipe extraction unit 1D is specified as the food material preferred by the user in step S204 with reference to the food material 1 content 1721 to the food material i content 172 of the recipe database 17. A recipe containing a relatively large amount of the above-mentioned ingredients is extracted (step S403). In step S403, the recommended recipe extraction unit 1D may extract a recipe having a relatively large number of foodstuffs preferred by the user (for example, a recipe containing three types of foodstuffs rather than a recipe containing two types of foodstuffs preferred by the user). A recipe containing a relatively high intake of foods that the user likes (for example, if the food that the user likes and consumes a large amount of food is chicken meat, a recipe that uses chicken meat) To extract.

The recommended recipe extraction unit 1D further refers to the ingredient 1 content 1721 to the ingredient i content 172 of the recipe database 17 and narrows down and extracts the recipes containing a large amount of the recommended ingredients extracted by the recommended ingredient extraction unit 1C (). Step S404). Since the foodstuff selected by the user on the recommended foodstuff screen is the foodstuff recommended for the user, it contains a lot of nutrients that the user lacks. That is, the recipe finally extracted contains a large amount of foodstuffs that the user likes, and also contains a large amount of nutrients that the user lacks.

When the recipe is extracted in step S402 or step S404, the recommended ingredient extraction unit 1D contains 174 how to make the recipe database 17, material details 175, information 176 about other related recipes, and ingredient 1 content 1721 to ingredient i. A page summarizing the amount 172i and the component 1 content 1731 to the component k content 173k is generated, and is transmitted from the communication unit 1E to the user terminal 3 of the user (step S405). This ends the recipe extraction process.

<Example of using the shopping support system>
Hereinafter, an example of using the shopping support system according to the present embodiment will be specifically described based on an example of a display screen in the user terminal 3 of FIGS. 17 to 21. FIG. 17 is a diagram showing a top screen. FIG. 18 is a diagram showing a user registration screen. FIG. 19 is a diagram showing a nutrition evaluation screen. FIG. 20 is a diagram showing a recommended food ingredient screen. FIG. 21 is a diagram showing a recommended recipe screen. Even if the screen does not fit in the size of the display unit 32, the screen that can be scrolled and displayed is represented as one screen.

First, on the top screen 500 of FIG. 17, when a registered user uses the system, the user ID or e-mail address is entered in the ID input field 501, the password is entered in the password input field 502, and the login button 503 is pressed. Tap. Then, the nutrition evaluation screen of FIG. 19 will be displayed. On the other hand, when registering as a new user, tap "here" 504. Then, the user registration screen of FIG. 18A is displayed.

On the user registration screen 600 of FIG. 18A, a user who intends to newly register inputs his / her own e-mail address in the e-mail address input field 601 and the password set by himself / herself in the password input field 603. If the user owns a point card, he / she selects the type of the point card to be registered in the point card type selection field 604a, and the points described in his / her point card in the point card ID input field 604b. Enter the card ID. When registering a plurality of point cards, tap the additional button 604c, and the same input fields as the point card type selection field 604a and the point card ID input field 604b will appear, so additional registration is performed here.

If the user has an electronic receipt member ID, he / she selects the type of electronic receipt to be registered in the electronic receipt type selection field 605a, and inputs his / her own electronic receipt member ID in the electronic receipt ID input field 605b. do. When registering a plurality of electronic rate member IDs, tapping the additional button 605c causes the same input fields as the electronic receipt type selection field 605a and the electronic receipt ID input field 605b to appear, so additional registration is performed here.

If the user has a member ID of an EC site or online shop, select the type of EC site or online shop to be registered in the EC site (online shop) type selection field (not shown), and then select the EC site. (Online shop) Enter your own EC site (online shop) member ID in the member ID input field. When trying to register multiple EC site (online shop) member IDs, tap the add button (not shown) to select the EC site (online shop) type selection field (not shown) and the EC site (online shop) member. An input field similar to the ID input field (not shown) will appear, so register it here.

Further, the user selects and inputs the gender by the gender selection button 607, and inputs the age in the age input field 608, the height in the height field 609, and the weight in the weight field 610, respectively. Further, the health consciousness is selected and input in the health consciousness selection field 611. If you want to register multiple health consciousness, tap the add button 612, and the same selection field as the health consciousness selection field 611 will appear. Add additional registration from here. Then, when the input is completed in all the fields and the transmission button 613 is tapped, the user information confirmation screen 620 of FIG. 18B appears.

Further, when the user taps the family structure input button (not shown), a gender selection button, an age input field, a height field, and a weight field are displayed for one family member, so that the user inputs each family member. If the user wants to enter a nickname, enter the nickname in the nickname input field. If the user wants to input the health examination information, tap the health examination information input button (not shown) to display the health examination information input field, so that the user can use the health examination information file stored in the user terminal. Enter the location (drive name, folder name, file name). If the user wants to input fitness information, tap the fitness information input button (not shown) to display the fitness information input field, so that the user can use the location (drive) of the fitness information file stored in the user terminal. Enter the name, folder name, file name).

On the user information confirmation screen 620, tapping the NO button 622 in response to the question "Is this okay?" Returns to the user registration screen 600 of FIG. 18A. When the YES button 621 is tapped, the registration completion screen 630 of FIG. 18C appears. Then, on the registration completion screen 630, when the "nutrition status" 631 is tapped, the nutrition evaluation screen 700 of FIG. 19A appears, and when the "recommended" 632 is tapped, the recommended foodstuff screen 800 of FIG. 20A appears. .. Tap "Logout" 634 to log out.

In the nutrition evaluation screen 700 of FIG. 19A, there are characters "nutrition state" 701, "recommended" 702, and "logout" 703 at the upper part, but "nutrition state" 701 indicates that it is a nutrition evaluation screen. Therefore, it is highlighted and there is no screen change even if you tap it. When "Recommended" 701 is tapped, the recommended food screen 800 of FIG. 20 (a) appears. Tap "Logout" 703 to log out.

In addition, there is a selection field 704 for "insufficient", "appropriate amount", "large", and "graph" of nutrients, but here "insufficient" is highlighted and "vitamin C" is displayed as a very deficient nutrient. "Carbohydrate" is labeled as "Vitamin K" as a nutrient that is slightly deficient. Tap "Appropriate amount" to display the nutrients that are ingested in the appropriate amount, tap "Large" to display the nutrients that are excessively ingested, and tap "Graph" to display the excess or deficiency of nutrient intake. Switch to the display of. In the comment field 708, intake advice to the user is displayed.

Each character string of "vitamin C" 705, "carbohydrate" 706, and "vitamin K" 707 can be instructed to switch to the nutrient introduction screen by tapping this. For example, when "Vitamin K" 707 is tapped, the introduction screen 710 of Vitamin K in FIG. 19B is displayed. Tap the arrow 711 on the upper left of this screen to return to the original screen. In addition, on the introduction screen 710 of vitamin K, the efficacy, the risk of deficiency, the risk of excess, and the like, as well as the explanation of vitamin K are given.

Below that, ingredients rich in vitamin K are introduced. When any of the food button 712 to 714 is tapped, the food introduction screen 820 of FIG. 20 (c) (however, the food corresponding to the tapped button) is displayed. Tap "More" 715 to add an ingredient button for other ingredients that are high in vitamin K. Below that, recommended recipes for taking vitamin K are introduced. When any of the recipe buttons 716 and 717 is tapped, the recipe screen 900 of FIG. 21 (however, the recipe corresponding to the tapped button) is displayed. Tap "More" 718 to see additional recipe buttons for other recipes that take vitamin K.

In the recommended food screen 800 of FIG. 20 (a), the characters "nutrition status" 801 and "recommended" 802, and "logout" 803 are at the top, but "recommended" 802 is to indicate that it is a recommended food screen. It is highlighted in, and there is no screen change even if you tap it. When "Nutrition status" 801 is tapped, the nutrition evaluation screen 700 of FIG. 19A appears. Tap "Logout" 803 to log out.

On the recommended food screen 800 in FIG. 20 (a), "Recommended for you" 804, "Vegetables" 805 and "Fish and shellfish" 806 as food-specific recommendations, and "Skin" 807 and "Diet" 808 as food-specific recommendations. Although the button is displayed, when any of these is tapped, the recommended foodstuff screen 810 as shown in FIG. 20B appears (here, the case where "Recommended for you" 804 is tapped is taken as an example. On the recommended food screen 810, "satsumaimo", "nasu", and "sasami meat" are displayed as recommended foods.

Each character string of "Sweet potato" 811, "Eggplant" 812, and "Sassami meat" 813 can be instructed to switch to the food introduction screen by tapping this. For example, when "Sweet potato" 811 is tapped, the sweet potato ingredient introduction screen 820 of FIG. 20 (c) is displayed. Tap the arrow 821 on the upper left of this screen to return to the original screen. In addition, on the sweet potato foodstuff introduction screen 820, explanations about sweet potatoes such as whether or not they are allergic foods and characteristic ingredients are given.

Below that, other ingredients with similar nutrients are introduced. When you tap any of the food buttons 822 to 824, the food introduction screen for the food corresponding to the tapped button is displayed. When you tap "More" 825, an additional ingredient button for other ingredients with similar nutrients will appear. Below that, recommended recipes using sweet potatoes are introduced. When any of the recipe buttons 826 and 827 is tapped, the recipe screen 900 of FIG. 21 (however, the recipe corresponding to the tapped button) is displayed. Tap "More" 828 to add a recipe button for other recipes using sweet potatoes.

If there is a coupon to be provided to the user about sweet potatoes, the coupon information is further displayed below it. By tapping the coupon buttons 829 and 830, you can get the tapped coupon. If you tap "See more" 831, another coupon button will appear.

On the recipe screen 900 of FIG. 21, the recipe is introduced. Tap the arrow 901 on the upper left of this screen to return to the original screen. If you tap "How to make" 902, the details of how to make a dish in this recipe will be displayed, and if you tap "Details of ingredients" 903, the details of the ingredients required to make a dish in this recipe will be displayed.

Below that, the ingredients used in this recipe are introduced. When any of the food button 904 to 907 is tapped, the food introduction screen 820 of FIG. 20 (c) (however, the food corresponding to the tapped button) is displayed. Below that, the nutrients that this recipe mainly contains are introduced. When the component buttons 908 and 909 are tapped, the nutrient introduction screen 710 (however, the nutrient corresponding to the tapped button) of FIG. 19B is displayed. Below that, other recommended recipes are introduced. When you tap either the recipe button 910 or 911, the recipe screen corresponding to the tapped button) is displayed. Tap "More" 912 to add recipe buttons for other recipes.

As described above, in the shopping support system according to the present embodiment, in the server device 1, the point card type 113a and the point card ID 113b, the electronic receipt type 114a, and the electronic receipt ID 114b transmitted from the user terminal 3 as user information are used. It is registered in the user information database 11. On the other hand, the electronic receipt information 210 from the store terminal 2 includes the point card type 212a, the point card ID 212b, the electronic receipt type 213a, and the electronic receipt ID 213b, and the server device 1 determines which user the electronic receipt information is for. Can be uniquely identified.

In the server device 1, the purchase history of the foodstuff of the user specified in this way is registered in the user-specific history database 12 in association with the purchase store 122, the purchase date and time 123, the foodstuff name 124, and the quantity 125. Then, the nutrition evaluation unit 1A obtains the intake amount of the foodstuff for the past month of the user, and further, with reference to the nutrition value database 13 for each foodstuff, obtains the intake amount for each nutrient of the user for the past month, and the user. The excess or deficiency of each nutrient is determined by referring to the required amount database 14 according to the gender and age category. Further, the efficacy database 15 is referred to from the determination result of excess or deficiency for each nutrient, and intake advice indicating the nutrients that each user should preferentially ingest is generated.

As described above, the determination result of excess or deficiency for each nutrient and the intake advice performed by the nutrition evaluation unit 1A are summarized on the same page and displayed as the nutrition evaluation screen 700 on the display unit 32 of the user terminal 3. As a result, the user can easily know whether or not the nutrients related to his / her intake are biased, and can easily know what kind of nutrients should be preferentially ingested.

Further, when the nutrition evaluation unit 1A determines the excess or deficiency for each nutrient, necessary corrections are made according to the height 117, the weight 118, and the health consciousness 119 of the user registered in the user information database 11. This makes it easy to determine whether there is a bias in the nutrients related to one's intake and what kind of nutrients should be given priority according to the difference in individual physique and the difference in health consciousness of each individual. You will be able to know.

Further, the nutrition evaluation unit 1A obtains the intake amount for each nutrient according to the ingredient name 124 and the quantity 125 registered in the user-specific history database 12, and the quantity 125 is the quantity 252 of the electronic receipt information 200 and the sales product information 200. The value converted from the unit quantity 206 of is registered. For this reason, the excess or deficiency of the intake for each nutrient is determined by taking into account not only what kind of food is ingested but also how much is ingested, so that the user can more accurately ingest himself / herself. You will be able to know the nutritional bias related to.

In addition, the recommended foodstuff extraction unit 1C extracts recommended foodstuffs by referring to the foodstuff-specific nutrition value database 13 according to the determination result of excess or deficiency for each nutrient by the nutrition evaluation unit 1A, and the recommended recipe extraction unit 1D is among the recommended foodstuffs. It was supposed to extract the recipe of the dish containing the ingredients selected by the user from. Then, before extracting the recommended recipe, the foodstuffs preferred by the user are specified by the preference specifying unit 1B, and the recommended recipe is selected from those including the foodstuffs preferred by the specified user. ..

For this reason, each user can know the cooking method of the kind of food containing the recommended ingredients as ingredients, and by eating the food according to this, the nutrient bias does not occur (or is unlikely to occur). You will be able to have a healthy diet. Moreover, the recommended recipe is not provided only by whether or not the nutrients related to one's intake are biased, but the recipe of the dish containing the kind of ingredients that suits one's taste is provided as the recommended recipe. The motivation for actually eating food becomes stronger. Also, since there is a relationship between the cause of nutrient bias and the likes and dislikes of ingredients, if the user likes this dish by eating a dish that follows the recipe of the dish containing the kind of ingredients that suits the user's taste, In the future, I will try to eat foods that I have tended to avoid (or have never eaten).

Further, the recommended recipe extraction unit 1D can provide the recommended recipe to the dish containing the nutrient selected by the user. For this reason, the user can know how to cook a kind of food that can take a lot of deficient nutrients, and by eating a dish according to this, a healthy eating habit that does not cause a bias of nutrients. Will be able to send.

Further, even if there are a plurality of store terminals 2 related to the use of different stores and the same user purchases ingredients at different stores, the user can be identified by the point card type 212a and the point card ID 212b included in the electronic receipt information 200. It can be specified, and the purchase history for each user can be stored in the user-specific history database 12. Therefore, the user can know whether or not there is a bias in the nutrients related to his / her intake from the ingredients related to the purchase of the user, even if the user does not necessarily shop at one store.

Further, even if a different point card (electronic receipt member ID) is used for each store, the user considers that any of the point cards (electronic receipt member ID) is his / her own, and the point card type (electronic). If the receipt type) and the point card ID (electronic receipt ID) are registered, the purchase history for each user can be stored in the user-specific history database 12. Therefore, it is not necessary to share the point card (electronic receipt member ID) related to the store service in different stores, and it does not hinder each store from trying to provide customer service independently. There are no disadvantages to using the system for stores.

In this case, even when the new user registers the user information, the purchase history corresponding to the point card type 113a and the point card ID 113b included in the user information, and the purchase corresponding to the electronic receipt type 114a and the electronic receipt ID 114b. If the history is already stored in the sales history database 22 of the store terminal 2, the purchase history of the foodstuff of the user is the history for each user even based on the electronic receipt information 200 transmitted from the store terminal 2 in response to the inquiry. It will be stored in the database 12.

Therefore, the newly registered user can immediately know whether or not the nutrients related to his / her intake are biased. In addition, even if it is not a new registration as the user itself, the point card type 113a and the point card ID 113b for the stores that have not been registered so far can be additionally registered, or the electronic receipt type 114a and the electronic receipt ID 114b can be additionally registered. Then, since the nutritional bias information including the ingredients already purchased at the additionally registered store is generated, it becomes possible to know the bias of the nutrients related to the self-intake more accurately. In addition, EC sites and online shops can be additionally registered in the same way.

Furthermore, the recommended recipe extraction unit 1D also provides recommended recipes. For this reason, the user can know how to cook a kind of food that can take a lot of deficient nutrients or a kind of food that contains recommended foods as ingredients. You will be able to have a healthy diet that does not cause any bias.

The present invention is not limited to the above-described embodiment, and various modifications and applications are possible. Hereinafter, a modification of the above embodiment applicable to the present invention will be described.

In the above embodiment, the server device 1 includes a user information database 11, a user-specific history database 12, a food-specific nutrition value database 13, a required amount database 14, an efficacy database 15, an ingested food model database 16, a recipe database 17, and the like. It was supposed to have a database of products sold by store 18. Not limited to this, it is assumed that all or part of the foodstuff-specific nutrition value database 13, the required amount database 14, the efficacy database 15, the ingested foodstuff model database 16, and the recipe database 17 are outside the server device 1, and the server device. 1 may search these external databases as needed.

For example, it is assumed that the recipe database 17 does not include the server device 1, and the server device 1 has a database equal to or higher than the recipe database 17, and the server device 1 is a recipe according to nutrients and ingredients from another site that mainly provides recipes. May be provided. In this case, for the recommended recipe, a link to each recipe page of the site can be provided from the nutrition intake evaluation screen or the recommended ingredient screen so that the user can obtain information on the details of the recipe.

In the above embodiment, the recommended recipe extraction unit 1D extracts the recommended recipe displayed on the ingredient introduction screen for the ingredient displayed after tapping the recommended ingredient displayed on the ingredient screen 810. The recipe of the dish including the ingredients preferred by the user specified by the preference specifying unit 1B is to be extracted. Not limited to this, the recommended recipe extraction unit 1D also extracts a large amount of the nutrients displayed on the introduction screen of the nutrients displayed after tapping the nutrients displayed on the nutrition evaluation screen 700. It may be possible to extract a recipe of a dish including the ingredients preferred by the user specified by the preference specifying unit 1B.

In the above embodiment, the recommended recipe is for the nutrient selected by the user among the nutrients listed on the nutrition evaluation screen, or for the foodstuff selected by the user among the foodstuffs listed on the recommended foodstuff screen. Was supposed to be provided. On the other hand, the recommended recipe may be provided according to the comprehensive evaluation of the excess or deficiency of each nutrient and the comprehensive evaluation of a certain number of recommended ingredients. In this case, the recommended recipe can be shown on the screen of FIG. 19A and the screen of FIG. 20B. Here, too, it is possible to extract a recipe for a dish including the ingredients preferred by the user specified by the preference specifying unit 1B.

In the above embodiment, nutritional evaluation and recommendation of recommended foodstuffs are performed on the premise that each user who uses the user terminal 3 consumes the foodstuffs purchased by himself / herself. However, if you have a family, it is common to buy ingredients for the whole family in bulk, cook them, and eat them. Therefore, it is possible to register the family structure and the gender and age of the members as user information, and the whole family can evaluate nutrition and provide recommended foods. In addition, health consciousness can be registered for each member of the family, and nutritional evaluation according to health consciousness can be registered for each member.

Further, in the case where the family members can be registered, for the user who is not registered as the user information, the family composition shall be estimated from the type and amount of the foodstuff purchased in the server device 1. It is also possible to evaluate nutrition and provide recommended ingredients according to the estimated family structure.

In the above embodiment, the preference specifying unit 1B identifies the food that the user prefers based on the type and amount of the food stored in the user-specific history database 12. However, users may purchase foodstuffs not simply because they like the foodstuffs, but also because they are cheap or for sale. Therefore, the user-specific history database 12 may also store the prices of the purchased foodstuffs and whether or not the products are for sale, and these may also be used to specify the user's taste. The recommended foodstuff extraction unit 1C can also refer to the store-specific sales product database 18 when extracting the recommended foodstuff, and extract the recommended foodstuff in consideration of the fact that the price is low and that the product is a bargain sale product.

<Data structure of the taste information database for each ingredient related to the modified example>
In the above embodiment, the preference specifying unit 1B is the standard intake amount of each foodstuff per unit period according to the gender and age category stored in the foodstuff model database 16 and each user for the past one month. By comparing with the type and amount of foodstuffs purchased in Japan, the foodstuffs that each user prefers to ingest are specified. On the other hand, it may be possible to specify the foodstuff that each user prefers to ingest, depending on what kind of taste the foodstuff has. In this case, the server device 1 is provided with a taste information database for each foodstuff instead of the ingested foodstuff model database 16, and the processing performed by the preference specifying unit 1B is changed.

FIG. 22 is a diagram showing the configuration of a taste information database for each foodstuff according to this modified example. As shown in the figure, each record of the taste information database 19 by foodstuff has a foodstuff category 190, a foodstuff name 191 and a basic taste sweetness evaluation value 192, an acidity evaluation value 193, a salty taste evaluation value 194, and a bitterness evaluation. It is composed of a value 195, an umami evaluation value 196, a spicy taste evaluation value 197, an astringent taste evaluation value 198, and an astringent taste evaluation value 199.

The foodstuff category 190 is a name of a foodstuff category such as meat, vegetables, fruits, fish, dairy products, and confectionery. Ingredient name 191 is the name of an ingredient such as potato, pumpkin, pork loin, chicken fillet, and lean tuna. The sweetness evaluation value 192, the acidity evaluation value 193, the saltiness evaluation value 194, the bitterness evaluation value 195, the umami evaluation value 196, the spiciness evaluation value 197, the astringency evaluation value 198, and the astringent taste evaluation value 199 are the ingredients of the ingredient name 191 respectively. The degree of sweetness, sourness, saltiness, bitterness, umami, pungentness, astringency, and harshness in the above is evaluated numerically on a scale of, for example, 10.

<User-specific preference identification processing related to the modified example>
FIG. 23 is a flowchart showing a user-specific preference specifying process performed by the preference specifying unit 1B in this modified example. The preference specifying unit 1B reads out the purchase date / time 123 registered in the user-specific history database 12 in association with the user ID 121 of the user. If the purchase history 123 is within the past one month, the quantity 125 is added for each food with the same food name 124, and the intake for one month for each type of food (actually, the purchase amount). However, it is assumed to be the same as the intake amount) (step S501).

Next, the preference specifying unit 1B refers to the taste database 19 for each food material, and has a sweetness evaluation value 192, an acidity evaluation value 193, a salty taste evaluation value 194, a bitterness evaluation value 195, an umami evaluation value 196, and a pungent taste for each food material name 191. The values of the evaluation value 197, the astringency evaluation value 198, and the umami evaluation value 199 are calculated by weighting them with the intake amount for each type of foodstuff calculated in step S501 (step S502).

Further, the taste specifying unit 1B has a sweetness evaluation value 192, an acidity evaluation value 193, a salty taste evaluation value 194, a bitterness evaluation value 195, an umami evaluation value 196, a pungent taste evaluation value 197, an astringent taste evaluation value 198, and an astringent taste evaluation value 199. The balance is the sweetness evaluation value 192, the acidity evaluation value 193, the salty taste evaluation value 194, the bitterness evaluation value 195, the umami evaluation value 196, the pungent taste evaluation value 197, the astringent taste evaluation value 198, and the harsh taste evaluation value calculated in step S502. A foodstuff having a balance value close to the balance of 199 is specified as a foodstuff having a taste close to (or the same as) the taste preferred by the user (step S503). This ends the user-specific preference identification process.

<Recommended food extraction process for modified examples>
Then, the process of step S302 in the flowchart of the recommended food extraction process performed by the recommended food extraction unit 1C described above using FIG. 15 is changed as follows.

(Step S302 in the modified example)
Next, the recommended foodstuff extraction unit 1C reads out the component 1 content 132, the component 2 content 133, and ... the component k content 13k registered in the nutritional value database 13 for each food material for each food material. The recommended foodstuff extraction unit 1C contains the foodstuffs containing a large amount of nutrients identified as being deficient or slightly deficient in step S301, with the component 1 content 132, the component 2 content 133, ... The component k content read out in step S302. Judgment is made according to 13k. Then, among the foodstuffs extracted as a result of the determination, one or more foodstuffs having a taste close to (or the same as) the taste tasted by the user specified by the above-mentioned user-specific taste specifying process are extracted as recommended foodstuffs for the user. (Step S302). If there is only one recommended food, only one is extracted, but if there are two or more recommended foods, two or more may be extracted.

<Recommended recipe extraction process for modified examples>
Then, the processes of steps S403 and S404 in the flowchart of the recommended recipe extraction process performed by the recommended recipe extraction unit 1D described above using FIG. 16 are changed as follows.

(Step S403 in the modified example)
When the foodstuff is selected, the recommended recipe extraction unit 1D refers to the foodstuff 1 content 1721 to the foodstuff i content 172 of the recipe database 17, and is close to the taste preferred by the user in step S302 (or). (Same as above) A recipe containing an ingredient specified as an ingredient is extracted (step S403). In this step S403, the recommended recipe extraction unit 1D prepares a recipe having a relatively large number of ingredients close to the taste desired by the user (for example, a recipe containing two types of ingredients close to the taste desired by the user). Among the ingredients that are close to the taste that the user likes, recipes (for example, recipes that include the ingredients with the highest matching degree and ingredients that have the second highest matching degree) are included in the order of the ingredients with the highest matching degree of the taste that the user likes. Recipes, etc.) are extracted.

(Step S404 in the modified example)
The recommended recipe extraction unit 1D further refers to the ingredient 1 content 1721 to the ingredient i content 172 of the recipe database 17 and narrows down and extracts the recipes containing a large amount of the recommended ingredients extracted by the recommended ingredient extraction unit 1C (). Step S404). Since the foodstuff selected by the user on the recommended foodstuff screen is the foodstuff recommended for the user, it contains a lot of nutrients that the user lacks and is close to the taste taste of the user (or). , Same). In other words, the recommended recipe that is finally extracted contains a lot of ingredients that the user likes, but is close to (or the same as) the taste that the user likes (or is likely to like), and is insufficient. It contains foods that also contain a lot of nutrients. It should be noted that the process of step S404 may not be performed, and only the recipe extraction process of step S403 may be performed.

In this modification, the preference specifying unit 1B identifies foodstuffs that are close to (or are likely to have) the taste of the user according to the taste preference of each user, and then identify the foodstuffs that are close to (or the same as) the taste of the user. From these foodstuffs, the recommended foodstuff extraction unit 1C extracts the foodstuffs to supplement the lacking nutrients, so it is not limited to the foodstuffs that the user has already purchased, and the user still purchased it. Even if there are no foodstuffs, it is possible to provide foodstuffs that seem to suit the taste of the user as recommended foodstuffs. It should be noted that the preference specifying unit 1B identifies other users who have a taste close to (or the same as) the taste that the user prefers (or is likely to prefer), and the recommended food extraction unit 1C identifies other users. If there is a food that supplements the nutrients that the user lacks among the foods that the user likes, this food may be extracted as a recommended food.

In addition, we have extracted the ingredients that are close to (or the same as) the taste that the user likes (or are likely to like) as recommended ingredients to supplement the lacking nutrients, and recommend recipes that include these recommended ingredients. Since it is extracted by the recommended recipe extraction unit 1D, it is an opportunity to make a dish using this ingredient, not only the ingredients that the user has already purchased, but also the ingredients that the user has not purchased yet. Can be provided. For this reason, the user can know how to cook a kind of food that can take a lot of nutrients that are lacking, or a kind of food that contains recommended ingredients as ingredients. You will be able to have a healthy diet that does not cause any bias.

In the above embodiment, the purchase history of the user's foodstuffs stored in the user-specific history database 12 is stored based on the electronic receipt information transmitted from the store terminal 2. However, there are cases where the user does not have a point card of the store, a store other than the store having the store terminal 2 related to this shopping support system, or the user purchases ingredients by mobile payment, credit card payment, or the like. Therefore, the product purchased by the user may be input from the input unit 31 of the user terminal 3 and transmitted to the server device 1, or the receipt information of the paper medium taken by the camera attached to the user terminal 3 may be sent to the server device 1. By designating characters to be recognized by OCR or by designating a receipt (purchased product) file such as a CSV file format stored in the user terminal 3, the user can obtain information on the ingredients purchased by the user. It may be possible to store it in another history information database 12.

In the above embodiment, the nutrition evaluation unit 1A performs nutrition evaluation based on the type and amount of foodstuffs purchased in the past month of each user accumulated in the user-specific history database 12. In addition, the preference specifying unit 1B also identifies the favorite ingredients based on the type and amount of the ingredients purchased in the past month of each user accumulated in the user-specific history database 12. Not limited to this, these periods are not limited to one month, and can be arbitrarily set such as one week or six months. The period to be referred to may be different between the nutrition evaluation unit 1A and the preference specifying unit 1B.

In addition, the nutritional status of each user is affected more by the nutrients most recently ingested. It can be said that the most recently ingested foodstuffs have a greater influence on the foodstuffs preferred by each user due to seasonal changes. Therefore, the nutrition evaluation by the nutrition evaluation unit 1A and the specification of the favorite foodstuff by the preference identification unit 1B may be performed with a larger weighting as the food is purchased most recently.

In the above embodiment, the foodstuffs already purchased by the user are analyzed to evaluate nutrition and provide recommended foodstuffs. On the other hand, even when the food is put in the shopping cart or cart at the supermarket and the payment has not been made yet, the point card ID and the type and amount of the food are associated with the food that the user is trying to purchase. It can also be temporarily registered in the user-specific history database 12 (in this case, if it is not purchased, it will be deleted later). This can be realized by attaching a point card reader and a barcode reader to a shopping cart or the like and transmitting the read information to the store terminal 2 of the store. As a result, the user can determine what kind of effect the purchase of the food will have on the nutritional evaluation even before the purchase of the food. The same applies to electronic commerce such as online supermarkets.

In the above embodiment, the recommended recipe extraction unit 1D extracts recommended recipes based on the fact that the food can take in the nutrients that the user lacks and that the food uses a lot of recommended ingredients. I was trying. However, the food preferred by each user is not necessarily determined by the ingredients and nutrients, but also by the seasoning and the like. Therefore, information on processed foods that are closely related to cooking methods such as curry roux and mentsuyu is registered in the user-specific history database 12, and recipes for seasoned dishes that users think are preferred are provided as recommended recipes. May be good.

In the above embodiment, the coupon for the recommended food is provided on the recommended food provision screen. On the other hand, in addition to or instead of providing a coupon for recommended foodstuffs, information about stores offering special sales of recommended foodstuffs may be provided to the user.

In the above embodiment, a shopping support system that provides information to users such as nutritional evaluation, recommended ingredients, and recommended recipes has been described. However, information about health consciousness registered by the user and information about recipes that the user has seen in detail can be said to be important information for the store. Therefore, the server device 1 may analyze and evaluate this information, summarize it as useful information for selling foodstuffs, and provide the information to the store using this shopping support system.

In addition, information about health consciousness registered by the user and history information for each user can be said to be important information in hospitals, sports clubs, fitness clubs, and the like. Therefore, the server device 1 may provide such information to hospitals, sports clubs, fitness clubs, and the like.

1 Server device 2 Store terminal 3 User terminal 4 Sales product information 5 Electronic receipt information 11 User information database 12 User-specific history information database 13 Food-specific nutrition value database 14 Requirements database 15 Efficacy database 16 Ingestion food model database 17 Recipe database 18 stores Separately sold product database 1A Nutrition evaluation department 1B Preference identification department 1C Recommended ingredients extraction department 1D Recommended recipe extraction department

Claims (6)

A shopping support system including a management terminal that at least manages information related to food sales, a user terminal owned by the user, the management terminal, and a server device capable of communicating with the user terminal.
The management terminal is
A purchased food information transmitting means for transmitting purchased food information regarding the food purchased by the user to the server device is provided.
The user terminal is
A user information transmitting means for transmitting user information for the server device to identify the user to the server device, and
It is provided with a nutritional bias information output means for receiving nutritional bias information transmitted from the server device and outputting the received nutritional bias information.
The server device is
A user information receiving means for receiving the user information transmitted from the user information transmitting means, and a user information receiving means.
A user information storage means for storing the user information received by the user information receiving means, and a user information storage means.
A purchased food information storage means for storing the purchased food information transmitted from the purchased food information transmitting means as the purchased food information of the user, and a purchased food information storage means.
The nutritional bias information indicating the bias of the nutrient of the user by analyzing the food nutrition information regarding the nutritional value of the food specified from the purchased food information of the user stored in the purchased food information storage means for each type of nutrient. With nutritional bias information generation means to generate
A nutrition bias information transmission means for transmitting the nutrition bias information generated by the nutrition bias information generation means to the user terminal is provided.
A health-oriented information receiving means for receiving health-oriented information regarding the user's health-oriented from the user terminal, and
Further provided with a health-oriented information storage means for storing the health-oriented information received by the health-oriented information receiving means.
The nutritional bias information generation means generates the nutritional bias information according to the health-oriented information stored in the health-oriented information storage means.
A shopping support system that features this. A shopping support server that can communicate with a management terminal that manages at least information about food sales and a user terminal owned by the user.
A user information receiving means for receiving user information for identifying the user from the user terminal, and
A user information storage means for storing the user information received by the user information receiving means, and a user information storage means.
A purchased food information storage means for storing purchased food information regarding food purchased by the user as purchased food information of the user, which is transmitted from the management terminal.
The nutritional bias information indicating the bias of the nutrient of the user by analyzing the food nutrition information regarding the nutritional value of the food specified from the purchased food information of the user stored in the purchased food information storage means for each type of nutrient. With nutritional bias information generation means to generate
A nutrition bias information transmission means for transmitting the nutrition bias information generated by the nutrition bias information generation means to the user terminal is provided.
A health-oriented information receiving means for receiving health-oriented information regarding the user's health-oriented from the user terminal, and
Further provided with a health-oriented information storage means for storing the health-oriented information received by the health-oriented information receiving means.
The nutritional bias information generation means generates the nutritional bias information according to the health-oriented information stored in the health-oriented information storage means.
A shopping support server that features this. Further provided with an inquiry means for transmitting an inquiry as to whether or not the purchased food information corresponding to the user information is already stored in the management terminal when the user information is received.
The purchased food information storage means stores the purchased food information transmitted from the management terminal that has received the inquiry as the purchased food information of the user.
In the nutrition bias information generation means, even if the purchased food information stored in the purchased food information storage means is only the purchased food information transmitted from the management terminal that received the inquiry, the nutrition bias information generation means. Generate information,
The shopping support server according to claim 2, characterized in that. The purchased food information includes purchase amount information indicating the purchase amount for each purchased food.
The nutritional bias information generation means generates the nutritional bias information based on the purchase amount information stored in the purchased food information storage means.
The shopping support server according to claim 2 or 3, characterized in that. A recommended food extraction means for extracting a type of food recommended to the user according to the nutrition bias information generated by the nutrition bias information generation means, and a recommended food extraction means.
Further provided is a cooking information transmitting means for extracting cooking information relating to a dish containing the food extracted by the recommended food extracting means as a material and transmitting the extracted cooking information to the user terminal.
The shopping support server according to any one of claims 2 to 4, characterized in that. A computer device that can communicate with a management terminal that at least manages information about food sales and a user terminal owned by the user.
A user information receiving means for receiving user information for identifying the user from the user terminal, and
A user information storage means for storing the user information received by the user information receiving means, and a user information storage means.
A purchased food information storage means for storing purchased food information regarding food purchased by the user as purchased food information of the user, which is transmitted from the management terminal.
The nutritional bias information indicating the bias of the nutrient of the user by analyzing the food nutrition information regarding the nutritional value of the food specified from the purchased food information of the user stored in the purchased food information storage means for each type of nutrient. With nutritional bias information generation means to generate
The nutritional bias information generated by the nutritional bias information generating means is made to function as a nutritional bias information transmitting means for transmitting to the user terminal.
A health-oriented information receiving means for receiving health-oriented information regarding the user's health-oriented from the user terminal, and
A health-oriented information storage means for storing the health-oriented information received by the health-oriented information receiving means is provided.
The nutritional bias information generation means generates the nutritional bias information according to the health-oriented information stored in the health-oriented information storage means.
A program characterized by that.

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