JPH01109467A - System for processing nutrition instruction - Google Patents

Abstract

PURPOSE:To decrease a time which is needed for the instructing material preparation of a dietitian by storing the instruction of a doctor and the peculiar data of a patient to the memory of a computer, selecting a menu sample to be prepared in advance, adding correction to this sample and executing the instruction of meal contents. CONSTITUTION:Patient information and check data are received from the doctor and the condition of the patient, who executes a medical examination by interview, is received from a person in charge of nutrition instruction and stored to a patient data file 12A. The menu sample, which is most approximated, is selected out of a menu table 12C to be prepared in advance by the patient information. Then, correcting quantity, which is computed according to a nutrition value table 12B, is added to this sample and the menu table of the patient is obtained. A graphic chart, etc., to be outputted from a computer 11 together with past or preceding meal data and the check data to show a physical condition are outputted from a printer 13 and the patient is instructed. Thus, since the computation, etc., which is executed by a manual work conventionally, is executed by the computer, the time of the nutrition instruction can be shortened and the number of the patients to be instructed in a unit time can be increased.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a nutritional guidance method, and particularly to a nutritional guidance method that can efficiently provide guidance in a short period of time.

[Conventional technology]

Traditionally, this type of nutritional guidance method has consisted of organizing the doctor's instructions and patient information in slips, and providing guidance on the content of necessary meals based on past experience.Nutritional calculations have been done by hand and also based on documents. Or, it was carried out based only on verbal instructions.

In addition, food samples were prepared in advance for patients, and the nutritional value and calorific value were calculated manually based on the samples as per the doctor's instructions and provided to the patients. Furthermore, data created based on nutritional guidance is often stored in the form of slips or forms, and it is necessary to arrange a large number of slips or forms when giving comparative explanations to patients.

As a result, while some of the above-mentioned tasks involve the use of computers (for example, calculating nutritional values and collecting basic patient information), each task was often performed independently.

[Problem that the invention seeks to solve]

The problems of the conventional technology that the present invention aims to solve are that when implementing nutritional guidance, nutritional values are confirmed based on manually calculated results, slips and forms are created, and patients are given oral or memo information. The problem with training is that it takes a long time to train each patient, making it extremely difficult to increase the number of patients that can be trained in a day.

The object of the present invention is to solve the above-mentioned conventional drawbacks, and to store the doctor's instructions and patient-specific data in the memory of a computer, select a pre-prepared menu sample, and make modifications to the meal plan. The present invention provides a nutritional guidance processing method that provides instructions and stores these contents.

[Means for solving problems]

The nutritional guidance processing method of the present invention includes a patient data input means for storing patient information including patient-specific data and doctor's instructions, and a patient data input means for storing patient information including patient-specific data and doctor's instructions, and Nutrition guidance means for selecting at least one menu related to the instructions from the prepared menu samples, instructing the meal with modifications made in accordance with the instructions, and storing the contents.
Ru.

〔Example〕

Next, the present invention will be described with reference to drawings showing embodiments.

FIG. 1 is a flowchart showing the configuration of an embodiment of the present invention, FIG. 2 is a block diagram of a software to which an embodiment of the present invention is applied, and FIGS. 3(a) to 3(d) are FIG. 2 is an explanatory diagram showing an example of a display according to an embodiment of the present invention.

First, the configuration of an embodiment of the present invention will be described.

As shown in FIG. 1, the nutritional guidance processing method of this embodiment includes a patient data input means 1 and a nutritional guidance means 2, and as shown in FIG. 2, hardware to which the above-mentioned configuration example is applied. An example is a central processing unit 11 with main memory IIA.
, an external memory 12 , a printer 13 , and a terminal 14 , which are connected by a data bus 100 .

First, the present invention will be explained in detail.

In the present invention, firstly, patient information and test data obtained in succession are received and stored from the doctor, and secondly, the patient's situation interviewed by the nutritional guidance staff is stored. Third, the patient's menu is created by sending out the one that is considered to be the most similar from among the menu tables prepared in advance based on the patient information mentioned above, and adding correction amounts calculated according to the nutritional value table to this. Table. Fourth, the printer instructs the patient by outputting graphs and the like displayed from the computer along with past or previous meal data and test data showing the physical condition. By allowing the combiator to perform calculations that were conventionally done manually, the time required for nutritional guidance can be shortened and the number of patients receiving guidance per unit time can be increased.

Next, an example of a display output for nutritional guidance will be explained. FIGS. 3(a) to 3(d) are explanatory diagrams showing an example of the display of this embodiment.

Figure 3 (a) is a table comparing the calorific value and nutritional value of meals between normal people and people who require dietary therapy, and is intended to provide numerical advice for patients' understanding. Yes, and the increase or decrease relative to the standard person is shown for each element. Third
Figure (b) shows the menu table obtained through nutritional guidance.
It shows the calorific value and nutritional value of a meal, and helps you deepen your understanding by comparing the menu table with the amount of dietary elements (data on the caloric value and nutritional value of the meal).

Figure 3 (c) shows the stored test data before and after dietary guidance (diet therapy) (GOP-GTP is an indicator of medical conditions such as hepatitis). Test for the enzyme transaminase in the blood). This diagram shows that, for example, the results of the three-month diet therapy are trending in a good direction, so it is a good resource when explaining to the patient that they should continue the diet therapy. Figure 3 (
d) calculates the calorific value and nutritional value from the meals that the patient ingested during the diet therapy, and considers how the values compare with the patient's dietary standards as instructed in Figure 3 (a), for example. This allows you to see at a glance what you need to do. Furthermore, this figure has the feature that the contents of FIG. 3(a) can be used as a comparison table for normal people and patients.

It should be noted that the above charts can be used in abundance and viewed on the display of the terminal 14, and can also be printed out from the printer 13 and given to the patient as materials for guidance. Moreover, since pre-stored data or edited/calculated data such as patient information is outputted from the printer 13 in response to instructions from the terminal 14, the time required for creating materials is reduced and the dietitian can concentrate on nutritional guidance.

Next, the operation of this embodiment will be explained with reference to FIGS. 1 and 2.

First, if a patient requires dietary therapy due to outpatient or hospitalization, the doctor in charge requests the nutritionist in charge to provide nutritional guidance by specifying the patient's name (step ■).

Therefore, in the patient data input means 1, when a request for nutritional guidance is made, the dietitian receives the patient's test data from the doctor or the testing department. This data generally includes a patient number, patient name, disease name, and criteria for nutritional guidance, and is inputted from the terminal 14 and stored in the patient data file 12A of the external memory 2 (step 2). It should be noted that this data entry does not need to be performed by a dietitian, and can be completed by an assistant or an office worker.

Next, the dietitian interviews the patient and listens to the current dietary data, physical condition, and current dietary data, and the contents are stored in the patient data file 12A as in step ■ (step ■). The operation of the data input means 1 is ended. Regarding test data, etc., if data is generated in the testing department, it can be directly stored in the patient data file 12A via the data bus 100, so that work can be continued without particularly inputting new data regarding elapsed time. . Further, the data belonging to step (3) may also be received in a similar manner, and for those that require immediate nutritional guidance, only the requirements may be output from the printer 13. After the data is input in this way,
Next, the nutrition guidance means 2 is activated. First, the necessary amounts of dietary elements are calculated based on the data that has already been input, and some appropriate menu samples are taken out from the menu samples stored in advance in the menu sample table 12C, and the nutritional value calculation table 12B and the above-mentioned menu samples are taken out. Modify the menu while referring to the required dietary requirements.

Then, the dietitian outputs the menu table and the amounts of dietary elements as shown in FIG. 3(b), and explains it to the patient (step ■). You can also use someone as the standard and explain the differences in the patient's case. Furthermore, we compared nutrition guidance with past or previous meal data and the content of the guidance, as shown in Figure 3 (
Create charts such as c) to (d), and compare the patient's physical condition with the conventional diet if this is the first time to give guidance, or with the previous guidance if it is re-instruction. Then, the nutritionist provides guidance using a diagram as shown in FIG. 3(c), for example (step 2), thus completing the operation of the nutritional guidance means 2. Furthermore, as a result of step ■, if nutritional guidance is necessary based on the doctor's diagnosis, return to step ■ and continue nutritional guidance, and if the doctor's diagnosis indicates that nutritional guidance is no longer necessary, this system will stop operating for that patient. Complete (
Step ■).

In addition, in this system, if a nutritionist's schedule file is provided in the external memory, it is possible for the nutritionist to make a reservation directly at the request of a doctor or by the nutritionist himself/herself through a terminal connected to the dataverse 100.

〔Effect of the invention〕

As explained in detail above, the nutritional guidance processing method of the present invention stores the patient data file, nutritional value calculation table, and menu sample table in an external memory, so that nutritional guidance that was previously performed manually by a dietician is improved. Data can be output in a format that is easy to explain to patients, reducing the time required for dietitians to create guidance materials, and increasing the number of patients handled.

[Brief explanation of the drawing]

FIG. 1 is a flowchart showing the configuration of an embodiment of the present invention, FIG. 2 is a block diagram of hardware to which an embodiment of the present invention is applied, and FIGS. 3(a) to 3(d) are - FIG. 2 is an explanatory diagram showing an example of a display according to the embodiment. 1... Patient data input means, 2... Nutrition guidance means. Agent Patent Attorney Oto Uchihara Figure 1 Figure 2 Figure 3 @) Figure 3 [O Figure 3 (d)

Claims (1)

[Claims] In a nutritional guidance method for instructing a patient on the contents of a meal, a patient data input means for storing patient information including patient-specific data and a doctor's instructions; A nutritional guidance processing method comprising: a nutritional guidance means for selecting at least one menu related to the above, instructing a modified meal according to the instructions, and storing the contents.