JPH0863455A - System for menu generation for hospital and its method - Google Patents

Abstract

PURPOSE: To easily generate a richer menu which meets specific standards without requiring a mass storage device. CONSTITUTION: When a food retrieval start instruction for one of foods of basic dishes constituting a basic menu is supplied, an alteration control means 55 retrieves a food-kind distinctive usable food storage means 58 to select and displays a food given the same similar food retrieval key as the food as a candidate food. When a temporary alteration instruction is supplied, a temporary menu is generated and displayed. An excessive/deficient nutrition amount arithmetic means 54 finds the given nutrition amount of the temporary menu and calculates the difference in nutrition amount from the basic menu as an excessive or deficient nutrition amount. Once an alteration determination instruction is supplied, the temporary menu is outputted as a menu after alteration.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hospital menu preparation system, and more particularly to facilitating menu preparation.

[0002]

2. Description of the Related Art Generally, it is necessary to prepare many kinds of menus for a food service system in a hospital. For example, a general hospital requires more than 130 types of menus. The reason why such various kinds of menus are necessary is as follows.

First, there is a distinction between staff meals and therapeutic meals, and different menus are required for each. Staff meal is the meal of staff (doctors, nurses, clerks, etc.) working at the hospital. The therapeutic diet is the diet of the inpatient. The therapeutic diet is
Further, it is divided into a regular diet and a special diet. A regular diet is a diet for patients who have no dietary restrictions other than the amount of energy,
For example, meals for patients hospitalized for fractures. The therapeutic diet is classified according to the pathological system. For example, patients with kidney disease have restrictions on salt intake.

Second, even if a person is provided with the same therapeutic diet and staff diet, the amount of energy supplied, such as energy and protein, fat, etc., varies depending on sex, age and the like. Further, in the case of a therapeutic diet, the feeding amount varies depending on the degree of illness, before and after surgery, and the like. Such feeding amount is determined from a medical point of view, and it is necessary to provide a feeding satisfying these standards in terms of treatment.

From the viewpoint of treatment and health, nutritionists need to make the above-mentioned 130 kinds of menus so as to satisfy certain standards for each nutrient such as energy amount, protein and fat. It should be noted that the food type refers to such a menu category.

On the other hand, the administration prepares nutrition status reports as shown in FIG. 54 and FIG. 55 every month in order to instruct whether or not the menu contents at the hospital satisfy a predetermined standard. However, it is required to submit it to the prefectural governor every three months. As shown in the figure, the nutrition status report describes the target salary amount and salary amount for each nutrient for typical food types, and also the salary target amount and salary amount for each prescribed food group. There is a need to.

[0007] Regarding the daily planned menu, it takes a great deal of effort to prepare a menu that meets the above-mentioned predetermined criteria. Therefore, in reality, when a dietitian can make a menu satisfying the predetermined criteria, the dietitian repeatedly uses the same menu or uses it with some changes. This causes a problem that the menu becomes almost rigid once a month.

[0008] Such a rigid menu leads to a problem that the patient leaves hospital food. The nutritional supply amount as such a therapeutic diet is determined from a medical point of view, and has become a problem in terms of treatment. In addition, the feeding amounts of these foods are set for the normal diet and the staff diet in the same manner from the viewpoint of maintaining health.

In order to prevent the menu contents from becoming rigid, it is possible to prepare a menu meeting a predetermined standard on a yearly basis and store it all. However, storing such a long-term menu for a large number of food species requires a huge storage device.

The present invention solves the above problems, does not require an enormous storage device, and is capable of easily preparing an abundant menu while preparing a menu of hospital food while satisfying predetermined criteria. The purpose is to provide a menu preparation system or a hospital menu preparation method.

[0011]

In the hospital menu preparation system according to claim 1, a group classification storage means for storing a food group related table for dividing each food constituting the basic menu into food groups, and a past group storage means. Weighted average nutritional data storage unit for storing, for each food group, weighted average nutritional data per unit weight in each food group calculated on the basis of the food used in the menu and the amount used, salary for a certain food species Given the target nutritional amount storage means for storing the target nutritional value for each nutrient, and the planned weight by group to be supplied for each food group, the weighted average nutrition data is used to calculate the group-specific nutritional amount. Along with, the calculating means for calculating the difference between the total feeding nutrition amount, which is the total of the feeding nutrition amount for each group, and the above-mentioned feeding target nutrition amount as the excess / deficiency nutrition amount, and the total salary calculated by the calculating means. Yoryou, the salary target nutritional amount, and a control unit, for outputting a control command to display the deficiency nutrient amounts on the display unit, further, the computing means,
The updated planned salary weight for each group is updated so that the updated planned salary weight for each group can be input.When the updated planned salary weight for each group is input, the total salary nutrition amount is calculated again. The difference between the total feeding amount and the feeding target feeding amount is calculated as an excess / deficiency feeding amount.

In the hospital menu preparation system according to a second aspect of the present invention, when the control means receives a feeding amount designation command for displaying a feeding amount in a specific food group, the control unit is specified by the feeding amount designation command. It is characterized in that it is configured to output a control command for causing the display means to display the nutritional supply amount by group in the food group.

In the hospital menu preparation system according to a third aspect of the present invention, the control means receives the weight average nutrition data when receiving a unit nutrition display command for displaying a supplied nutrition per standard unit in a specific food group. It is characterized in that it is configured to output a control command for causing the display means to display the nutritional amount supplied per standard unit in the food group specified by the unit nutritional value display command.

In the hospital menu preparation method according to claim 4, a food group related table for dividing each food constituting the basic menu into a food group is stored, and the food used in the past menu and its Based on the amount used, weighted average nutrition data per unit weight in each food group is stored for each food group, and a feeding target nutrition amount for a certain food species is stored for each nutrient, Given the weight to be paid for each group to be fed for each group, using the weighted average nutritional data, while calculating the amount of feeding nutrition for each group,
Calculate the difference between the total feeding nutrition amount, which is the total feeding amount by group, and the feeding target nutrition amount as an excess or deficiency nutrition amount,
Displaying the total amount of nutrients to be fed, the target amount of nutrients to be fed, and the amount of excess or deficient nutrition, and updating the planned weight of salary to be given to each group. In addition, the difference between the total feeding amount and the feeding target feeding amount is calculated as an excess / deficiency feeding amount.

In the hospital menu preparation system according to claim 5, A) the food used in the past menu and the amount used thereof for each food classified into a plurality of food groups based on a predetermined food classification standard. Based on the weighted average nutritional data storage means for pre-storing the weighted average nutritional data per unit weight in each food group calculated for each food group based on Basic menu storing means for storing a basic menu which is a combination of basic dishes to be composed, C) Displaying means for displaying contents corresponding to the display command when a display command is given, D) d1) and d2 below. ), D3), and d4) change control means, d1) When a change start command is given, a display command for displaying the basic menu on the display means is output, and d2) a temporary change command is given. When, Change the basic dishes or foods that make up the basic menu to create a temporary menu, and output a display command to display this temporary menu.d3) When a change decision command is given, the temporary menu is changed. Output as a menu after the change, d4) When a re-change command is given, based on this re-change command, the basic dish or food is changed again to create a temporary menu and the temporary menu is displayed. Output a display command, E) For the provisional menu, using the amount of food used in the provisional menu and the weighted average nutrition data of the food group into which the foods included in the provisional menu are classified, An excess or deficiency nutrition amount calculation means for calculating a difference of the supplied nutritional amount from the basic menu as an excess or deficiency nutrition amount, and F) the change control means is an excess or deficiency given from the excess or deficiency nutrition amount calculation means. Nutrition Hospital menu planning system characterized by comprising the, which is configured to output a display command for displaying on the display means.

In the hospital menu preparation system according to claim 6, A) the food used in the past menu and the amount used thereof for each food classified into a plurality of food groups based on a predetermined food classification standard. Based on the weighted average nutritional data storage means for pre-storing the weighted average nutritional data per unit weight in each food group calculated for each food group based on Basic menu storing means for storing a basic menu which is a combination of basic dishes to be composed, C) Displaying means for displaying contents corresponding to the display command when a display command is given, D) d1) and d2 below. )) Change control means, d1) when a change start command is given, the display means outputs a display command for displaying the basic menu, d2) when a temporary change command is given, the basic charge Or, change the food to create a temporary menu and output a display command to display the temporary menu. E) Regarding the temporary menu, the amount of food used in the temporary menu and included in the temporary menu. Using the weighted average nutritional data of the food group in which the foods are classified, the difference between the nutritional amount and the basic menu is calculated as an over / under nutrition amount, F) the over / under nutrition A cumulative excess / deficiency nutrition amount storage means for adding the amount and storing it as a cumulative excess / deficiency nutrition amount, and further, when G) a cumulative excess / deficiency nutrition amount display command is given, the change control means causes the change control means to calculate the cumulative excess / deficiency nutrition amount. It is configured such that the cumulative excess / deficiency nutrition amount stored in the storage means is read and a display command for displaying the cumulative excess / deficiency nutrition amount on the display means is output.

In the hospital menu preparation system according to claim 7, A) food nutrition data storage means for storing food nutrition data which is nutrition data concerning food, B) used food and the constitution based on the amount of use of each used food Basic menu storing means for storing a basic menu which is a combination of basic dishes, C) Displaying means for displaying contents corresponding to the display command when a display command is given, D) d1), d2) below. , D3), and d4) change control means, d1) when a change start command is given, output a display command for displaying the basic menu on the display means, and d2) when a temporary change command is given. , Change the basic dishes or foods that make up the basic menu to create a temporary menu, and output a display command to display this temporary menu, d3) if a change decision command is given, the temporary menu change Output as a later menu, d4) When a re-change command is given, the basic dish or food is changed again based on this re-change command to create a temporary menu, and a display for displaying this temporary menu. Output a command, E) For the provisional menu, using the nutrition data regarding the food stored in the food and nutrition data storage means, the difference in the amount of feeding nutrients from the basic menu is calculated as an excess or deficiency nutrition amount. Nutritional value calculation means, and F) the change control means is configured to output a display command for displaying the excessive or deficient nutritional quantity given from the excessive or deficient nutritional quantity calculation means on the display means. , Is provided.

In the hospital menu preparation system according to the eighth aspect, a food type usable food storage means for storing a usable food for each food type by giving a similar food search key for searching a similar food and storing the food. And the change control means,
Further, when a food search start command is given to one of the basic dishes constituting the basic menu, the food type usable food storage means is searched and the same similar food search key as this food is given. The feature is that the food is selected as a candidate food and a display command for displaying the candidate food is output.

In the hospital menu preparation system according to claim 9, the basic food consisting of the set of foods,
The change control means further includes a basic food storage unit that stores a similar food search key for searching for similar basic foods, and the change control unit further includes a food search start command for any of the basic foods that make up the basic menu. Is given, the basic dish storage means is searched to select a basic dish to which the same similar food search key as this dish is given as a candidate basic dish, and a display command for displaying this candidate basic dish is output. It is characterized by

According to the hospital menu preparation method of claim 10, for each food item classified into a plurality of food groups based on a predetermined food item classification standard, based on the food item used in the past menu item and the amount thereof used. , A weighted average nutritional data per unit weight in each food group calculated for each food group is stored in advance, and a combination of basic foods formed based on the foods used and the amount of each food used The basic menu is stored, and when the change start command is given, the basic menu is displayed on the display means, and when the temporary change command is given, the basic dish or food constituting the basic menu is changed. A temporary menu is created and the temporary menu is displayed, the amount of food used in the temporary menu and the weighted average nutrition of the food group into which the foods included in the menu after the change are classified. Using the data, the difference between the nutritional amounts of the provisional menu and the basic menu is calculated as an excess or deficiency nutritional amount, the excess or deficiency nutritional amount is displayed, and when a change decision command is given, If the temporary menu is output as a menu after the change and a re-change command is given, the basic menu or food is changed again based on the re-change command to create the temporary menu, and the temporary menu is displayed. What to do is characterized.

In the hospital menu preparation method according to claim 11, food nutrition data, which is nutrition data concerning foods, is stored, and a combination of basic foods is used based on the foods used and the amount of each food used. When a change start command is given, a certain basic menu is stored, the basic menu is displayed, and when a temporary change command is given, the basic dishes or foods constituting the basic menu are changed to create a temporary menu. With this, the temporary menu is displayed, and for the temporary menu, using the nutrition data about the food, the difference in the feeding nutrition amount from the basic menu is calculated as an over / under nutrition amount, and the over / under nutrition amount is When the change determination command is displayed on the display means, the temporary menu is output as a menu after the change, and when the re-modification command is given, the basic fee is based on the re-modification command. Or food and change again with creating a temporary menu, displaying the tentative menu, characterized by.

The hospital menu preparation system according to claim 12 is a hospital menu preparation system which prepares menus for other foods having different intake nutrients based on the standard food menu, wherein A) Food nutrition data storage means for storing food nutrition data that is nutrition data about food; B) standard menu storage means for storing a menu for a standard food, which is a combination of basic dishes composed of a set of the food, C ) For each food in the food and nutrition data storage means, a group classification storage means for storing a food group related table for dividing into food groups having the same or similar macronutrients, D) When a display command is given, this display Display means for displaying the contents corresponding to the instruction, E) Change control means for performing the following e1), e2), and e3), e1) When the instruction for displaying the standard menu is given, the standard menu memory is given. Output a display command to display the standard menu stored in the column on the display means, e2) When an instruction command to instruct the food to be replaced is given, refer to the food group related table stored in the group classification storage means. And outputs a display command to display on the display means foods in the same food group as the food to be replaced, e3) the food to be replaced or a basic dish containing the food to be replaced, other foods or other foods When a replacement command is issued to replace a basic dish containing, the amount of food used in the menu after the replacement is determined so that the amounts of energy of the two become the same before and after the replacement. .

In the hospital menu preparation system according to claim 13, A) is a basic dish storage means for storing a plurality of basic dishes, and each of the basic dishes is a similar dish for searching a similar basic dish. As a search key, there is provided a basic food storage means provided with a cooking method search key capable of searching for another basic food cooked by the same or similar cooking method, and B) the change control means further performs the following processing. B1) When the replacement command is given, a display command for displaying, on the display means, another basic dish prepared by the same or similar cooking method as the basic dish containing the food to be replaced. B2) When a dish selection command is given, the basic dish determined by the cooking method of the dish instructed by this dish selection command is replaced, and the energy amount of both before and after replacement is replaced. The amount of food used in the menu after the replacement is determined so that

In the hospital menu preparation method according to claim 14, a hospital menu preparation method for preparing a menu for other food species having different intake nutrients based on a standard food menu is provided. Food nutrition data that is nutrition data is stored, and a menu for standard foods that is a combination of basic dishes composed of a set of foods is stored. A food group-related table for dividing into similar food groups is stored, and when an instruction command for instructing the food to be replaced is given, the same food as the food to be replaced is referred to by referring to the food group-related table. A replacement order is given to display the foods classified into groups and replace the food to be replaced or the basic food containing the food to be replaced with another food or a basic food containing the other food. As the amount of energy both before and after replacement match, determining the amount of use food in the after-menu, characterized by.

In the hospital menu preparation system according to claim 15, which is a hospital menu preparation system for preparing a menu for other foods having different intake nutrients based on the standard food menu, Basic food storage means that stores a plurality of foods and basic foods that are configured based on the amount of each used food, and a usable foods correspondence table for replacing foods that cannot be used with a certain food by foods that can be used with that food , Food type replacement food storage means for storing each food type,
Given the menu that is the target of the simulation, and the instruction data that indicates which menu the food is for,
Based on the usable food correspondence table stored in the food type replacement food storage means, it is determined whether there is any food that cannot be used for the judgment target menu, and if there is a food that cannot be used for that food type in this judgment target menu. Is a menu changing means for displaying the replaceable food on the display means with reference to the usable food correspondence table, and is given a selection command for determining which food is to be selected from the replaceable food. And a menu change means for creating a changed menu in which the prohibited food of the menu subject to the simulation is changed to a replaceable food.

In the hospital menu preparation method according to claim 16, which is a hospital menu preparation method for preparing menus for other foods having different intake nutrients based on the standard food menu. It stores a plurality of foods and basic dishes that are configured based on the amount of each food used, and sets up a usable food correspondence table for replacing foods that cannot be used with a certain food by foods that can be used with that food. When the menu is stored for each food type, and the instruction data indicating which menu is for the simulation and which food type is used, the usable food items stored in the food type replacement food storage means are stored. Based on the correspondence table, it is judged whether there is any food that cannot be used for the above-mentioned menu. Refer to the Bull to display the replaceable foods, and if a selection command is given to determine which of the replaceable foods to select, it is possible to replace the prohibited foods of the menu subject to the simulation. It is characterized by making a menu after changing to food.

In the hospital menu preparation system according to claim 17, it is shown which food group each food is to be classified on the basis of the basic food classification standard, and a non-basic food classification different from the basic food classification standard. Food category storage means for storing a food category table indicating which food group each food category is classified on the basis of the criteria, the food used in the past menu, and the basic calculated based on the amount used Weighted average nutritional data per unit weight in each food group of the food category, weighted average nutritional data storage means for storing each food group of the basic food category, given a menu subject to simulation, the food category Based on the food classification table of the memory means, determine which food group the food used in this menu belongs to in the basic food classification criteria , The weighted average nutrition data of the determined food group is obtained by referring to the weighted average nutritional data storage means, and based on the amount of the used food and the weighted averaged nutritional data, the individual feeding nutrition amount of each food is calculated. Based on the food classification table of the food classification storage means, given individual feed nutrition calculation means for calculating, instruction data for specifying a food classification standard for calculating and outputting the feed nutrition in the target food group , Each food for which the individual feeding nutrition amount is obtained, determines which food group belongs to the target food classification standard specified by the instruction data, and the individual feeding nutrition amount belonging to the same food group according to the target food classification standard The target food group-specific feed nutrition amount output means for calculating and outputting the total food-feed nutrition amount for each food group.

In the hospital menu preparation method according to claim 18, which food group is classified into each food based on the basic food classification standard and which is different from the basic food classification standard is a non-basic food classification. The food category table indicating which of the food groups each of the foods is classified based on the criteria is stored, and the basic food category calculated based on the food used in the past menu and its usage amount. Weighted average nutrition data per unit weight in each food group of
It is memorized for each food group of the basic food category, and when a menu to be simulated is given, based on the food category table, the food used in this menu is any food in the basic food category criteria. Determine whether to belong to the group, obtain the weighted average nutritional data of the determined food group, based on the amount of the used food and its weighted average nutritional data, calculate the individual feeding nutrient amount of each food,
Given the instruction data that specifies the food classification criteria for calculating and outputting the feed nutrition amount in the target food group,
Based on the food classification table, each food for which the individual feeding nutrition amount is obtained, determines which food group belongs to the target food classification criteria specified by the instruction data,
According to the target food classification standard, the feeding amount by food group, which is the sum of the individual feeding amounts belonging to the same food group, is calculated and output.

In the hospital menu preparation system according to claim 19, each food is classified into any food group based on the food nutrition data storage means for storing the food nutrition data which is the nutrition data about the food and the basic food classification standard. And a food category storage means for storing a food category table indicating which food group each of the food items is classified on the basis of a non-basic food category standard different from the basic food category standard, Given the target menu, based on the amount of food used and food nutrition data used in this menu, individual feeding nutrient amount calculation means for calculating the individual feeding nutrient amount of each food, in the target food group When the instruction data for specifying the food classification standard for calculating and outputting the nutritional amount is given, the food in the food classification storage means Based on the classification table, each food for which the individual feeding nutrition amount is obtained is determined to which food group belongs in the target food classification criteria specified in the instruction data, and the same food group is determined in the target food classification criteria. It is characterized in that it is provided with a target food group-specific feed nutrition amount output means for calculating and outputting a food group-specific feed nutrition amount, which is the sum of the individual feed nutrition values to which it belongs.

According to the hospital menu preparation method of claim 20, food nutrition data, which is nutrition data about foods, is stored, and which food group each food is classified based on the basic food classification standard. Along with showing, the food category table indicating which food group each of the food items is classified on the basis of the non-basic food category criteria different from the basic food category criteria is stored, and the menu to be simulated is Given, based on the amount of used food used in this menu and the food nutrition data, to calculate the individual feeding nutrient amount of each food, to calculate and output the feeding nutrient amount in the target food group When the instruction data for specifying the food division standard is given, each food for which the individual feeding nutrition amount is obtained is the instruction data based on the food division table. The purpose food partitioning rule is constant determined belongs to one of the food groups, the same food summed food group by salary nutritional amounts individual salary nutritional amount belonging to the group, calculated by the output, characterized by.

In the hospital menu preparation system according to the twenty-first aspect, when the food used in the past menu for a certain period of time and the amount of use thereof are given, the food and the amount of use thereof are based on each food type. , Weight average nutrition data per unit weight in each food group, based on the weight average nutrition data given from the weight average nutrition data calculating means for calculating each food group, the weight average nutrition data calculating means,
A food composition creating means for creating an in-hospital food composition for each food species, a menu for creating a menu for each food species based on the in-hospital food composition, and outputting the food used in a past menu for a certain period and its usage amount. It is characterized by comprising a creating means.

In the hospital menu preparation system according to claim 22, a unit price storage means for storing the unit price of each food used in the menu after the change for each food, and the material budget for each menu for each food type are stored in advance. Material budget storage means, food used in the menu after the change, material cost calculation means for calculating the material cost in the menu based on the usage amount and unit price thereof, the material cost calculated by the material cost calculation means and the material A difference calculation means for calculating a difference with the budget; and when the change control means outputs a display command for displaying the provisional menu, a display command for displaying the difference calculated by the difference calculation means is further displayed. It is characterized by outputting.

In the hospital menu preparation system of claim 23, the unit price storage means for storing the unit price of each food used in the menu after the change for each food, and the material budget for each menu for each food type are stored in advance. Material budget storage means, food used in the menu after the change, material cost calculation means for calculating the material cost in the menu based on the amount used and its unit price, the material budget and the material calculated by the material cost calculation means A ratio calculation output means for calculating and outputting the ratio of the material cost to the material budget based on the cost is provided.

[0034]

In the hospital menu preparation system or the hospital menu preparation method according to claims 1 and 4, when the planned weight to be paid for each food group is given, the weighted average nutrition data is used, Calculate the feeding amount by group. The difference between the total amount of nutrients supplied, which is the total amount of nutrients supplied for each group, and the target amount of nutrients to be supplied is calculated as an excess or deficiency nutrition amount. When the obtained total feeding nutrition amount and the excess / deficiency nutrition amount are displayed together with the feeding target nutrition amount, and the updated group-specific salary scheduled weight for updating the group-specific salary scheduled weight is given,
The total amount of nutrients to be fed is calculated again, and the difference between the total amount of nutrients to be fed and the target feeding amount of nutrients is calculated as the excess or deficiency nutrient amount. In this way, by displaying the excess and deficiency nutrition amounts, it is possible to easily create a planned weight for each group of foods to be supplied.

In the hospital menu preparation system according to a second aspect of the present invention, when the control means receives a feed / nutrition amount designation command indicating a feed / nutrition amount in a specific food group, the control unit is identified by the feed / nutrition amount designation command. The feeding amount of each food group is displayed on the display means. Therefore, the operator can refer to the group-based feeding nutrition amount in the specific food group when updating the group-based planned feeding weight.

In the hospital menu preparation system according to a third aspect of the present invention, the control means receives the weighted average nutrition data when receiving a unit nutrition amount display command for displaying a supplied nutrition amount per standard unit in a specific food group. By using this, the nutritional supply amount per standard unit in the food group specified by the unit nutritional value display command is displayed on the display means. Therefore,
The operator can refer to the amount of nutrients to be supplied per standard unit in the specific food group when updating the planned weight to be paid by group.

In the hospital menu preparation system or the hospital menu preparation method according to claims 5 and 10, the weighted average nutrition data per unit weight in each food group calculated for each food group is stored in advance. In addition, the basic menu, which is a combination of the used food and the basic dish configured based on the usage amount of each used food, is stored, and when the change start command is given, the basic menu is displayed on the display means. To do.

When a temporary change command is given, the basic meal or food constituting the basic menu is changed to create a temporary menu, the temporary menu is displayed, and the amount of food used in the temporary menu is displayed. And using the weighted average nutritional data of the food group that the foods included in the menu after this change are classified, calculate the difference in the nutritional amount between the provisional menu and the basic menu as excess or deficient nutrition, This over / under nutrition amount is displayed.

When a change decision command is given, the temporary menu is output as a menu after change, and when a re-change command is given, the basic dish or food is re-reproduced based on the re-change command. Change and create a temporary menu and display this temporary menu. Therefore, the operator can create a menu in which the above-mentioned excess and deficiency nutrition amounts are satisfactory values.

In the hospital menu preparation system according to claim 6, weighted average nutrition data per unit weight in each food group is stored in advance based on a predetermined food classification standard, and the food used and the food used A basic menu, which is a combination of basic dishes configured based on the amount used, is stored in advance. When the change start command is given, the basic menu is displayed, and when the temporary change command is given, the basic dish or food is changed to create and display the temporary menu. For the provisional menu, using the amount of food used in the provisional menu, and the weighted average nutrition data of the food group in which the foods included in the provisional menu are classified, the nutritional amount to be fed with the basic menu The difference between is calculated as the excess / deficiency nutrient amount. The excess and deficiency nutrition amounts are added and stored as a cumulative excess and deficiency nutrition amount. Displayed when a cumulative over / under nutrition amount display command is given. Therefore, even if there is an excess or deficiency nutrition amount in a certain menu, the menu can be created by referring to the cumulative excess or deficiency nutrition amount when creating the next menu.

According to the hospital menu preparation system or the hospital menu preparation method of claims 7 and 11, food nutrition data, which is nutrition data about foods, is stored, and based on the foods used and the amount of each food used. Memorize the basic menu, which is a combination of basic dishes composed of
When the change start command is given, the basic menu is displayed. When a temporary change command is given, the basic menu or foods that make up the basic menu is changed to create a temporary menu, and the temporary menu is displayed. Regarding the provisional menu, the nutritional data on the food is used to calculate the difference between the nutritional amount supplied and the basic menu as an excess or deficiency nutrition amount, and the excess or deficiency nutrition amount is displayed.

When the change decision command is given, the temporary menu is output as the changed menu. When a re-change command is given, the basic menu or food is changed again based on the re-change command to create a temporary menu and the temporary menu is displayed. Therefore, the operator
It is possible to create a menu in which the above-mentioned excess and deficiency nutrition amounts are satisfactory values. Further, in the calculation of the excess or deficiency nutrition amount, not the weighted average nutrition data, but the food nutrition data for each food is used, so that the same food group is not confined to foods of the same nutritional composition, even in the same food group. The menu can be changed to foods with different nutrients or dishes containing the foods. Further, it is possible to change the menu having foods of different food groups or basic dishes containing the foods.

In the hospital menu preparation system according to the eighth aspect of the present invention, a similar food retrieval key for retrieving similar foods is provided for usable foods for each food type. When a food search start command is given to any of the basic dishes that make up the basic menu, the food that can be used for each food type is searched and the food with the same similar food search key as this food is given. Is selected as a candidate food, and a display command for displaying this candidate food is output. The operator can replace the food by referring to this candidate food.

In the hospital menu preparation system according to the ninth aspect, regarding the basic dish composed of the set of foods,
A similar food search key for searching for similar basic foods is added. When a dish search start command is given to any of the basic dishes constituting the basic menu, the basic dish storage means is searched and the basic dish to which the same similar dish search key as this dish is given is set as a candidate basic dish. Along with being selected, this candidate basic dish is displayed. The operator can replace the basic dishes with reference to the displayed candidate basic dishes.

In the hospital menu preparation system or the hospital menu preparation method according to claims 12 and 14, a food group-related table for dividing each food into food groups having the same or similar main nutrients is provided. The standard menu is stored and displayed when the standard menu display command is given. When the instruction command for instructing the food to be replaced is given, the food in the same food group as the food to be replaced is displayed with reference to the food group related table. The replacement target food or a basic dish containing the replacement target food is given a replacement command to replace another food or a basic dish containing the other food, so that the energy amounts of both before and after the replacement match. Determine the amount of food used in the changed menu. Therefore, it is possible to easily obtain a menu in which the amounts of macronutrients and energy are almost the same.

In the hospital menu preparation system according to the thirteenth aspect, each basic dish of the basic dish storage means is provided with a cooking method search key capable of retrieving another basic dish cooked by the same or similar cooking method. ing. When the replacement instruction is given, other basic dishes prepared by the same or similar cooking method as the basic dish containing the food to be replaced are displayed, and when the dish selection instruction is given, the cooking selection instruction is given. Replace with the basic dish determined by the cooking method instructed in. The operator can replace the basic dish with reference to the candidate basic dish. further,
The amount of food used in the menu after the replacement is determined so that the amounts of energy of the two become the same before and after the replacement.
Therefore, it is possible to easily obtain a menu in which the amounts of macronutrients and energy are almost the same.

In the hospital menu preparation system or the hospital menu preparation method according to claims 15 and 16, the food used and the basic dishes constituted on the basis of the amount of each food used, and the foods which cannot be used with a certain food species. An available food correspondence table for replacing a with a food that can be used for that food is stored for each food. When the menu item to be simulated and instruction data indicating which menu item the menu item is for are given, the menu item to be judged is based on the usable food correspondence table stored in the food type replacement food storage means. Determine if there are any foods that cannot be used for food. If there is a food item that cannot be used for that food item in this judgment target menu, the replaceable food item is displayed by referring to the available food item correspondence table, and which of the replaceable food item is selected. When the selection command to be determined is given, the changed menu in which the prohibited food of the menu serving as the simulation is changed to the replaceable food is created. In this way, the usable food table is stored for each food item, and whether or not there is a food item that cannot be used is determined, and replacement candidate food items are displayed. You can create a menu.

In the hospital menu preparation system or the hospital menu preparation method of claims 17 and 18, a basic food product classification table indicating which food product each food product is classified into based on the basic food product classification standard. The basic food classification criteria and the mutual relationship table indicating the relationship between the basic food classification criteria and the non-basic food classification criteria different from the basic food classification criteria are stored, and foods used in past menus and the Weighted average nutritional data per unit weight in each food group in the basic table calculated based on the amount used is stored for each food group in the basic table.

When a menu item to be simulated is given, it is determined based on the basic food item classification table to which food item group the food used in this item item belongs in the basic food item criteria, and the determined food item group is determined. Obtained from the weighted average nutritional data per unit weight in each food group of the basic table, based on the amount of the used food and the weighted averaged nutritional data, individual feeding nutrition of each food Calculate the quantity.

When the instruction data for specifying the food division standard for calculating and outputting the feed nutrition amount in the target food group is given, the individual feed nutrition amount is calculated based on the basic food division table and the correlation table. Determine which food group each food product is asked to belong to in the target food classification criteria specified by the instruction data, and calculate the feed nutrition amount by food group that sums the individual feed nutrition amounts belonging to the same food group, And output.

This makes it possible to easily obtain the amount of feeding nutrients for each food group even in food categories other than the basic food category criteria.

In the hospital menu preparation system or the hospital menu preparation method according to claims 19 and 20, each food item is a food item based on the food nutrition data which is the nutrition data on the food and the basic food classification standard. Store a basic food product classification table that indicates whether the food is classified into groups,
A mutual relation table indicating the relationship between the basic food classification standard and a non-basic food classification standard different from the basic food classification standard is stored. When a menu serving as a simulation target is given, the individual feed nutrition amount of each food is calculated based on the amount of food used and the food nutrition data used in this menu. Given the instruction data for specifying the food category criteria for calculating and outputting the nutritional amounts to be fed in the target food group, the individual nutritional amounts are obtained based on the basic food category table and the correlation table. In the target food category criteria that each food item is specified by the instruction data, it is determined which food group it belongs to, and the total nutritional amount of individual foodstuffs belonging to the same food group is calculated, Output.

As a result, it is possible to easily obtain the feeding nutrition amount for each food group, even when the method for classifying food groups is different. Further, since the feeding nutrition amount is calculated using the food nutrition data, an accurate feeding nutrition amount can be easily obtained.

In the hospital menu preparation system according to the twenty-first aspect, when the weighted average nutrition data calculating means is given the food used in the past menu for a certain period and the amount of its use, the weighted average nutrition data calculation means Weighted average nutritional data per unit weight in each food group is calculated for each food group based on the food and the amount used. The food composition creating means creates an in-hospital food composition for each food type based on the weighted average nutrition data provided from the weighted average nutrition data calculation means. The menu preparation means prepares a menu for each food type based on the in-hospital food composition, and outputs the food used in the past menu for a certain period and the amount used. The weighted average nutritional data calculation means calculates the weighted averaged nutritional data for the output food and the usage amount thereof.

In this manner, since the food used in the past menu and the amount used thereof are automatically calculated, the weighted average nutrition data is automatically changed in accordance with the menu after preparation. Therefore, the food used in the menu after creation is
It is reflected in the weighted average nutrition data. In addition, the operator can easily create the in-hospital food composition that is the basis of the menu creation based on the changed weighted average nutrition data. Therefore, it is possible to prevent the menu from becoming rigid without requiring an enormous storage device.

In the hospital menu preparation system according to the twenty-second aspect, the material cost calculating means calculates the material cost in the menu based on the food used in the menu after the change, the amount used and the unit price. The difference calculation means,
The material cost calculated by the material cost calculation means and the difference between the material cost and the material budget are calculated. When outputting the display command for displaying the temporary menu, the change control unit further outputs a display command for displaying the difference calculated by the difference calculation unit. Therefore, since the difference is displayed on the display means, it becomes easy for the operator to prepare a menu corresponding to the material budget frame different for each food type.

In the hospital menu preparation system according to the twenty-third aspect, the material cost calculating means calculates the material cost in the menu based on the food used in the menu after the change, the amount used and the unit price. The ratio calculation output means calculates and outputs the ratio of the material cost to the material budget based on the material budget and the material cost calculated by the material cost calculation means. Therefore, it is possible to examine whether or not a menu corresponding to the material budget frame is provided for each food type, and thus it is possible to provide a meal more in line with the wishes of the patient.

[0058]

【Example】

[Table of Contents] 1. Outline of processing steps of the hospital menu preparation system 1. Example of hardware configuration 3. Explanation of master file 4. Detailed explanation of each processing step (4-1) Calculation of weighted average nutrition data (4-2) In-hospital food composition preparation simulation (4-3) Menu preparation simulation (4-3-1) Basic processing flow (4) -3-1-1) Replacement of basic dishes (4-3-1-2) Replacement of food (4-3-1-3) Description of functional blocks (4-3-2) Ordering and total food consumption ( 4-4) Preparation of nutrition status report (4-4-1) Using weighted average nutrition data 5. Summary of hospital menu preparation system 1. Other application examples (6-1) Replacement with medical food (6-2) Other menu preparation simulator (6-2-1) Menu preparation simulator B (6-2-2) Menu preparation simulator C (6- 2-3) Menu preparation simulator D (preparation of individual food menu) (6-3) Other methods for calculating the amount of feeding nutrients (6-4) Nutrition guidance system (6-5) About income and expenditure status reporting function by food type (6 -6) Others --------------------
−−−−−−−−−−− 1. Overview of Hospital Menu Creation System 1 First, an overview of the processing steps of the hospital menu creation system 1 will be described. The hospital menu preparation system 1 stores in-hospital meal rules for each food type instructed by a doctor in advance. The in-hospital food species regulation refers to combination data of nutrient names and target salary amounts for each food species, as shown in FIGS. 13A, 13B and 13C.

As shown in FIG. 2, the hospital menu preparation system 1 is based on the food used in the past menu for a predetermined period (for example, one month) and the amount of the food used, and per unit weight of each food group. Weighted average nutrition data is calculated for each food group (step ST2). Weighted average nutritional data, as shown in FIG. 15, classifies each food into food groups,
In the past menu, it means the average nutrient amount per unit weight (here, 100 g) for each food group. For example, in FIG. 15, energy 270 kcal, protein 8.5 g, etc. are supplied per 100 g of the food group "breads". The method of obtaining the weighted average nutrition data will be described later.

Returning to FIG. 2, the hospital menu preparation system 1
Creates an in-hospital food composition for each food type (step ST
4). The in-hospital food composition indicates the daily salary for each food group in a certain food species. For example, for the regular diet III shown in FIG. 16, 110 g of “breads”, 50 g of “potatoes” ... The method of creating the in-hospital food composition will be described later.

Returning to FIG. 2, the hospital menu preparation system 1
Creates a menu for each food type based on the in-hospital food composition (step ST6). The menu is prepared so that the amount of salary for each food group specified in the in-hospital food composition is satisfied on average for one week. The menu creation method will be described later.

Next, a nutritional condition report is prepared (step ST8). As shown in FIG. 54, the nutrition status report describes the target salary amount and the salary amount for each nutrient for typical food types. Alternatively, enter the target salary amount and salary amount for each prescribed food group. Generally, the food species with the largest number of food species "normal diets I to III" and the food species with the largest number of therapeutic foods are the representative food species. Further, the target feeding nutrition amount and the feeding amount in the food type “normal diet” shown in FIG. 51 are created.

In this way, in the hospital menu preparation system 1, a menu based on the in-hospital meal regulations can be prepared, and a nutritional condition report is automatically prepared.

2. Hardware Configuration FIG. 3 shows an example of a hardware configuration in which the hospital menu preparation system 1 is realized by using a CPU. The hospital menu preparation system 1 includes a CPU 23, a ROM 25, a RAM 27,
A keyboard 29, a CRT 31, a hard disk 33, a printer 35 and a bus line 36 are provided.

The ROM 25 stores a control program for the CPU 23 and the like. The CPU 23 controls each unit via the bus line 36 in accordance with this control program. Further, the RAM 27 stores various calculation data and the like.

The CRT 31 is a display means for receiving the display command and displaying the corresponding data. The keyboard 29 is an input means for inputting various commands and the like. Printer 35
Is an output means for printing the prepared menu and nutrition status report.

3. Description of Master File The hard disk 33 stores a master file in which various data are stored. The file structure of the master file stored in the hard disk 33 will be described with reference to the drawings.

On the hard disk 33, a food code master, an Osaka Prefecture food group master, a Ministry of Health and Welfare food group master, a 6th group food group classification master, a diabetes society food group classification master, a kidney disease society food group master, a four-standard standard component master, Revised amino acid composition master, fat-soluble inorganic dietary fiber ingredient master, hospital food type nutrition master, registered food master, hospital weight average ingredient master, hospital food type food composition master, basic food master, unit price master, cycle menu master and inventory master Remembered

FIG. 4 shows the file structure of the food code master. Each food has a food code. The food code master stores the correspondence data indicating which food group a certain food is classified into in the food group of the prefecture in which the hospital is located. For example, the food "Icho potato"
Is the local group code “0201”, so refer to the Osaka Prefecture food group master in FIG. 5 and refer to the food group “potatoes and potatoes”.
You can see that it is divided into. In general, the in-hospital food group composition for making menus adopts the same food group composition as this "regional group" food group classification so that it can be conveniently notified to the administrative agency. In the present embodiment, the food classification standard based on the food group classification of the "regional group" was used as the basic food classification standard.

As shown in FIG. 4, in the food code master, in addition to the food group "regional group" for each food, the food group "fourth revision", the food group "welfare", the food group "6 groups", The five food classification standards with different food group classification criteria of the food group "Diabetes Society" and the food group "Kidney Disease Society" are stored. For example, in the food code master shown in FIG. 4, the food “Icho-imo” and the food “Sweet potato” are both classified as “0201” in the food group “Regional group”, but the food group “Fourth correction”
Then, the former is "02016" and the latter is "02005".
It is classified into "A".

As described above, the food code master indicates which food group each food is classified into based on the basic food classification standard, and the non-basic food classification standard different from the basic food classification standard. A food classification table indicating which food group each food is classified based on is stored. Therefore, it can be seen that a certain food is classified into the XX group in the basic food classification criteria and is classified into the ◇◇◇ group in the non-basic food classification criteria.

The "regional groups", "four revisions", "welfare",
FIG. 5 to FIG. 12 show the file structures of the food group categories “group 6”, “diabetes society”, and “kidney society”.

FIG. 5 shows the file structure of the Osaka Prefecture food group master, which is one of the categories of the food group “regional group”. In this "regional group," each prefecture has its own food group classification. In the Osaka Prefecture food group classification shown in FIG. 5, all foods are classified into 30 food groups, but in Hyogo prefecture, they are classified into 14 food groups. In addition, such a difference in the number of food groups is, for example, in the Osaka food group, cereals are classified into four food groups, but in the Hyogo prefecture food group classification, grains are classified into one food group. Because they are summarized.

FIG. 6 shows the file structure of the "Ministry of Health food group master". This is a food group classification in which the Ministry of Health and Welfare classifies foods in terms of health, and is classified into 25 food groups.

FIG. 7 shows the file structure of the “6th group food group classification master”. This is a food group classification of foods by the Nutrition Society, and is classified into 6 food groups.

FIG. 8 shows the file structure of the diabetes society food group division master. The Diabetes Society food group classification was originally
Table 1 to Table 6 are the food group categories created by the Diabetes Society to facilitate the work when patients prepare menus.
6 food groups up to and 4 food groups from Appendix 1 to Appendix 4, total 1
Classified into 0 food groups. The patient prepares his / her menu based on the daily intake instructed by the doctor, for example, 2 units (1 unit is 80 kcal) from Table 1 to 4 units ... This makes it possible to easily create a menu according to a medical condition without requiring specialized knowledge.

FIG. 9 shows the file structure of the kidney disease society food group master. This is originally a food group classification that the Society of Nephrology has classified to facilitate the preparation of menus for patients. The six food groups shown in Tables 1 to 6, the four food groups shown in Appendices 1 to 4, and other foods. The group is divided into 11 food groups. This food group classification, like the classification of the Diabetes Society, does not require specialized knowledge and can easily create a menu according to the medical condition. The classification is different from that of the Diabetes Society, and one unit is kcal.

FIG. 10 shows the file structure of the 4th revision standard component master in the food “rice”. The 4th standard component master is
The Science and Technology Agency analyzes the nutritional value of foods, and the nutritional value for each food is stored for each food.

FIG. 11 shows the file structure of a revised amino acid composition master of a further subdivision of the 4th revision standard component table shown in FIG. FIG. 11 is a revised amino acid composition table for the food “rice”. In this way, the revised standard composition table further stores the revised amino acid composition table, that is, the nutritional values of amino acids in each food.

FIG. 12 shows the file structure of the fat-soluble inorganic dietary fiber component master of a further subdivision of the 4th revision standard component table shown in FIG. FIG. 12 is a fat-soluble inorganic dietary fiber component table for the food “rice”. As described above, the fourth revised standard component table further stores the compositional fat-soluble inorganic dietary fiber composition table, that is, the nutritional values of the compositional fat-soluble inorganic dietary fiber and the like in each food.

FIG. 13 shows the file structure of the in-hospital food-type nutrition master. FIG. 13A shows the target salary amount for the regular diet III. FIG. 13B shows the target salary amount for diabetes II. As is clear from comparison between FIG. 13A and FIG. 13B, the energy intake of diabetes II is smaller than that of normal diet III. FIG. 13C shows the target feeding amount for renal diet II. As is clear from comparison between FIGS. 13A and 13C, the intake of protein and sodium in the renal diet II is smaller than that in the normal diet III.

FIG. 14 shows the file structure of the food type usable food master in which the usable foods are registered in the food type among the foods stored in the food code master. FIG. 14 shows some of the usable foods of the regular diet III. In this way, usable food items are stored with the kana search key attached.
As described below, the kana search key is provided with a similar food product search key for searching for similar food products when replacing food products.

FIG. 15 shows the file structure of the in-hospital weighted average component master. FIG. 15 shows the weighted average component of normal diet III. The weighted average component is obtained by calculating weighted average nutritional data per unit weight in each food group for each food group based on the food used in the past menu and the amount used. For the calculation method of weighted average nutrition data,
It will be explained in “(4-1) Calculation of weighted average nutrition data”.

FIG. 16 shows the file structure of the in-hospital food type food composition master. The in-hospital food type food composition is a food composition that determines which g of each food group is to be fed for each food species, and serves as a guide for making a menu for each food species. For example, in the in-hospital food type food composition master shown in FIG. 16, 220 g is fed from the food group “rice” and 110 g is fed from the food group “bread” in the food type “regular meal III”, ...
In this way, the amount of salary per day is stored. This is determined based on the weighted average nutritional component value for each food group of food type as shown in FIG.

It should be noted that, in determining the food composition of the in-hospital food type based on the weighted average nutritional component value for each food group of this food type, conventionally, the dietitian has generally decided based on his past experience. It was However, hospital menu creation system 1
In this case, the in-hospital food type food composition of this food type can be determined by simulating as described later. Therefore, even an inexperienced dietitian or the like can easily obtain the in-hospital food type food composition by food type.

17 and 18 show the file structure of the basic dish master. The basic dish consists of one or more foods used, and the amount (weight) of each food used.
Is remembered. For example, the basic dish "Kalei Meunier" shown in FIG. 17 is composed of foods "crow gray" 80 g, food "salt" 0.2 g ...

Each basic dish is provided with three types of search keys. The first search key is a food category search key that searches for the food category of the basic dish. For example,
In the basic dish "Kalei no Meuniere", the food category search key "main dish" is added. The second search key is a cooking search key indicating the cooking method of the basic dish. For example,
In the basic dish "Flounder Meuniere", the cooking search key "pottery" is added. The third search key is a main ingredient classification search key that searches for the main ingredient classification of the basic dish. For example, in the basic dish "Flounder Meuniere", the main ingredient classification search key "seafood" is added. That is, the food category search key, the cooking search key, and the main ingredient classification search key are
It functions as a similar food search key for searching for similar basic dishes.

FIG. 19 shows the file structure of the unit price master. In this way, for each food, the unit price per piece or the unit price per kg is stored together with the last update date. For example, the food "Saba" has a unit price of 600 yen and the last renewal date is 94/6/19. Depending on the food, 1
The unit price per piece may be stored. For example, the food is "bread".

20 to 23 show the file structure of the cycle menu master. The cycle menu master stores basic menus, which are combinations of basic dishes, for a predetermined number of days. For example, FIG. 20 shows a basic menu composed of basic dishes “bread”, “margarine”, “milk”, and “apples” for breakfast.

The item "waste" indicates the disposal rate. For example, since the disposal rate for food "apple" is 15%, the edible amount is 90 g x (100 + 15) / 100 = 103.5 g.
Is the quantity to order. Even for the same food, the disposal rate is
Generally different for each hospital. For example, even if the same food “apple” is used, there are hospitals that discard the skin and hospitals that do not. In addition, the cooking method may be different as a matter of course.

FIG. 21 shows, as lunch, a basic menu consisting of the basic dishes “white rice”, “saba no shiyaki”, “boiled pumpkin”, and “isowae”.

FIG. 50 shows the file structure of the inventory master. The stock master is the purchase date, unit price,
The quantity and the total amount are stored. The quantity is divided into regular meal, special soft meal, staff meal, and outpatient meal. This is
The nutritional status reports shown in Nos. 4 and 55 are classified in this way, and are accordingly adapted.

The hard disk 33 stores a plurality of master files as described above.

4. Detailed description of each processing step Next, the processing of the hospital menu preparation system 1 will be described step by step.

(4-1) Calculation of Weighted Average Nutrition Data A method of calculating the weighted average nutritional component value will be described with reference to FIG. When the food used in the past menu and the amount used are input from the keyboard 29, the CPU 23
Reads out and totalizes the payroll weight for each food item to obtain the total payroll weight for each food item and stores it in the RAM 27 (step ST11 in FIG. 24). Next, the CPU 23
Based on the total feed weight of each food stored in the RAM 27 and the four-corrected nutrition component value of each food stored in the hard disk 33, the feed nutrition amount of each food is calculated, and the RAM 27 is calculated.
(Step ST13). Next, the CPU 23
Reads out and totals the nutritional supplements of foods belonging to the same food group, obtains the total nutritional supplement, and stores it in the RAM 27 (step ST15). Since this weighted average nutrition data is for facilitating the preparation of the menu, which will be described later, the total feeding nutrition amount is obtained for each food group of the local group code.

The CPU 23 divides this total feeding amount by the total feeding amount by food in the food group,
Calculate the weighted average nutritional component value for each food group "regional group", and
It is stored in the AM 27 (step ST17). It is determined whether or not the weighted average nutritional component values for each food group “regional group” have been calculated for all the necessary nutritional components (step ST19),
If the weighted average nutritional component values for each food group “regional group” have not been calculated for all the necessary nutritional components, step ST1
Repeat steps 3 to ST17. In step ST19, when the weighted average nutritional component value for each food group “regional group” is obtained for all the necessary nutritional components, the process ends.

In this way, if the food composition is the same as in the past menu, it is possible to obtain the weight average nutritional component value for judging how much nutrition can be supplied per 100 g in a certain food group. For example, as shown in FIG. 15, the food group “breads” can supply 270 kcal of energy per 100 g.

FIG. 25 shows functional blocks in the hospital menu preparation system that performs such processing. As described above, the hospital menu preparation system 1 includes the food and nutrition data storage means 41, the group classification storage means 42, the usage amount storage means 38, the weighted average nutritional data storage means 43, and the weighted average calculation means 39. .

The food and nutrition data storage means 41 stores food and nutrition data which is nutrition data on foods. The group classification storage means 42 stores a food group related table for classifying each food constituting the basic menu into food groups. The usage amount storage unit 38 stores the usage amount of the food used in the past menu for each food. The weighted average calculation means 39 is based on the usage amount stored in the usage amount storage means 38, the nutrition data about the food stored in the food nutrition data storage means 41, and the food group related table stored in the group classification storage means 42. The weighted average nutrition data per unit weight in each food group is calculated for each food group. The calculation result is stored in the weighted average nutrition data storage means 43.

In this embodiment, steps ST11-ST11.
The process of step ST19 corresponds to the weighted average calculation means 39. Further, the Osaka Prefecture food group master (see FIG. 5) and the food code master (see FIG. 4) compose the group classification storage means, and the four-correction standard component master (see FIG. 10) composes the food nutrition data storage means 41.

(4-2) In-hospital food composition composition simulation Next, regarding the in-hospital food composition composition simulation,
This will be described with reference to the flowchart of FIG. In addition,
Here, a case will be described in which the in-hospital food amount composition is created for the food type “normal diet III”.

The CPU 23 shown in FIG. 2 uses the in-hospital food type nutrition master stored in the hard disk 33 to select the food type “normal food”.
III "salary target amount is read (step ST2 in FIG. 26).
1). Next, the CPU 23 determines whether or not the payroll weight for each food group has been input (step ST22). When the operator inputs the pay weight for each food group from the keyboard 29 which is the input means, the CPU 23 determines the weighted average nutrition for each food group stored in the hard disk 33 with respect to the input pay weight for each food group. Using the data, calculate the amount of feeding nutrients for each food group, and
It is stored in M27 (step ST23 in FIG. 26). CPU
23, in step ST24, determines whether or not the feeding nutrition amount has been calculated for all food groups. If you have not calculated the amount of feeding nutrients for all food groups, step ST
22 to step ST23 are repeated.

If it is determined in step ST24 that the calculation of the amount of feeding nutrients has been completed for all food groups, the CPU
23 calculates the total feeding amount, grain energy ratio, fat energy ratio, and animal protein ratio, and compares the total feeding amount with the target feeding amount read in step ST21 to obtain an excess / deficiency amount. , RAM 27 (step ST25). In addition, with total feeding amount
It is the sum of feed nutrients in all food groups added for each nutrient, and is represented as, for example, energy ◯ kcal, protein ◇◇ g, ....

Next, the CPU 23 displays the total nutritional amount, grain energy ratio, fat energy ratio, animal protein ratio and excess / deficiency on the CRT 31 (step ST2).
6). If there is no particular problem with the displayed excess or deficiency, the operator inputs an end command from the keyboard 29.
The CPU 23 determines whether or not an end command is given (step ST27), and when the end command is given, outputs the input pay weight for each food group as a pay target amount.

On the other hand, if the end command is not given,
In step ST28, it is determined whether a food group designation command has been given. If a food group designation order is given,
The CPU 23 displays the judgment assistance data on the CRT 31 (step ST29). In the present embodiment, the nutritional supplement amount in the food group designated by the food group designation command is displayed as the determination assistance data.

For example, as shown in FIG. 27, if the designated food group is the food group "rice", energy 463 kcal, protein 8.8 g, ... Is displayed. In this way, by displaying the feeding amount of nutrients in the designated food group, the feeding ratio between the food groups can be known.

The weight average nutrition data for each food group stored in the hard disk 33 is read out together with the amount of feeding nutrients in the specified food group, and the weight per unit weight in the food group specified by the food group designation command is read. You may make it display the nutrient amount of. In this case, energy 356 kcal, ... Is displayed as the nutrient amount per unit weight of the food group “rice” as shown in FIG. In this way, by displaying the nutritional amount per unit weight in the designated food group, when adjusting the salary amount in a certain food group, it is used as a guideline for determining how much to feed in this food group. be able to.

After displaying the determination assisting data, the process returns to step ST22 in FIG. 26, and steps ST23 and thereafter are repeated until a desired food composition can be created.

When displaying the nutrient amount per unit weight in the instructed food group, there are some food groups that only supply a weight of 1 g or less or 20 g or less. When such food groups are indicated, the unit weight may be 10 g or 1 g instead of 100 g. This makes adjustment easier.

[0110] The above-mentioned processing is performed for all food species to complete the in-hospital food composition master.

In the hospital menu preparation system 1, the in-hospital food composition is simulated in this way. Therefore, even an inexperienced dietitian can easily create a hospital food composition. In particular, the in-hospital food composition may be completely different depending on the local group. Therefore, even an experienced nutritionist
When moving to a different prefecture, it is not easy to create an in-hospital food composition. However, in this system, since the in-hospital food composition can be created while simulating, even an inexperienced person can easily create it. Further, since the in-hospital food composition in different prefectures can be easily created, it is possible to provide a highly versatile hospital menu preparation system.

FIG. 28 shows the functional blocks in the hospital menu preparation system that performs such processing. As described above, the hospital menu preparation system 1 includes the weighted average nutrition data storage means 43, the calculation means 44, the salary target nutritional amount storage means 45, the control means 47, and the display means 46.

The weighted average nutritional data storage means 43 stores, based on the foods used in the past menu and the amount used thereof,
Weighted average nutrition data per unit weight in each food group is stored for each food group.

The feed target nutritional amount storage means 45 stores the feed target nutritional amount of a certain food species for each nutrient. The calculation means 44, when given the weight to be paid by group for each food group, calculates the nutritional amount by group using the weighted average nutrition data, and calculates the total nutritional amount by group. The difference between a certain total feeding amount and the feeding target feeding amount is calculated as an excess / deficiency feeding amount. Also, the calculating means 4
4 is configured such that the post-update group scheduled salary weight for updating the given group scheduled salary weight can be input,
When the estimated planned group-based salary weight is input, the total amount of nutrients to be fed is calculated again, and the difference between the total amount of nutrients to be fed and the target feeding amount of nutrients is calculated as an excess or deficiency amount of nutrients.

The control means 47 outputs a control command to cause the display means 46 to display the total amount of nutrition to be fed, the target feeding amount of nutrition and the excess or deficiency of nutrition calculated by the calculating means 44. Further, when the control means 47 receives a feeding amount designation command for displaying the feeding amount in a specific food group,
A control command for displaying on the display means 46 the amount of nutrients to be supplied in the food group specified by the command to specify the amount of nutrients to be supplied is output. Further, when the control means 47 receives the unit nutritional value display command for displaying the supplied nutritional amount per standard unit in the specific food group, the control means 47 is specified by this unit nutritional value display command using the weighted average nutrition data. It outputs a control command to cause the display means 47 to display the amount of feed nutrient per standard unit in the food group.

In this embodiment, step ST in FIG.
23 and step ST25 are the processes of the calculation means 44, and the processes of steps ST26 and ST29 are the processes of the control means 47 and the display means 46.

The in-hospital weighted average component master constitutes the weighted average nutrition data storage means 43, and the in-hospital food type nutrition master constitutes the salary target nutrition amount storage means 45.

(4-3) Menu Creation Simulation (4-3-1) Basic Process Flow Next, the menu creation simulation will be described with reference to the flowchart of FIG. In addition, here, a case where a menu is prepared for the food item “normal diet III” will be described.

The CPU 23 shown in FIG.
The cycle menu of "I" is read out (step ST6 in FIG. 29).
1). The CPU 23 displays the cycle menu as a basic menu on the CRT 31 (step ST62). CPU
23 determines whether or not a change start command has been input (step ST63). The operator looks at the displayed menu,
It is determined whether the menu change is necessary, and if the menu change is necessary, a change start command is input from the keyboard 29. CPU2
When the change start command is input, 3 proceeds to step ST64 and determines whether or not a food search start command is issued. When the dish search start command is issued, the candidate basic dish is displayed (step ST65). Specific processing will be described later.

Further, the process proceeds to step ST66 and the CPU 2
Step 3 determines whether or not a food search start command has been given. When a food search start command is given, candidate foods are displayed (step ST67). For specific processing,
It will be described later.

In step ST68, the CPU 23 determines whether or not a temporary change command has been input. When the temporary change command is input, the temporary menu is displayed on the CRT 31 (step ST69). For example, if a change command is input to change the basic dish "Saba no Shio Yaki" shown in FIG. 21 to the basic dish "Masuno Tartar Sauce", the menu shown in FIG. It consists of "sauce", "boiled pumpkin" and "isowae". Also, FIG.
When a change command for changing the food "Saba" of the basic dish "Saba no Shio Yaki" shown in 1 to the food "Sanma" is input, the menu shown in FIG. Changed to consist of "boiled pumpkin" and "isowae".

Next, the CPU 23 calculates the excess / deficiency nutrient amount (step ST70) and stores it in the RAM 27. The calculation of the excess or deficiency nutrition amount is performed using the salary target amount (see FIG. 27) and the weighted average nutrition data. That is, when the basic dish is changed, it is examined which food group (regional group) the food contained in the changed basic dish belongs to, the weighted average nutrition data of the food group is read from the hard disk 33, and the usage amount is used. It is calculated by multiplying by. In this way, when the excess or deficiency nutrition amount is calculated using the weighted average nutrition data, the change in weight is caused when the foods belonging to the same food group are replaced or the basic dishes having foods belonging to the same food group are replaced. Without it, there will be no excess or deficiency in nutrition.

Next, the CPU 23 determines whether or not an end command has been given. If no termination command is given,
The processes in and after step ST64 are repeated. On the contrary,
When the end command is given, step ST7 in FIG.
2, the CPU 23 calculates the cumulative over and under nutrition amount,
It is stored in the RAM 27. This is performed by reading out and adding the excess and deficiency nutrition amount of each day stored in the RAM 27.

The CPU 23 displays the calculated cumulative excess / deficiency nutrition amount on the CRT 31 (step ST73). In step ST74, CPU 23 determines whether or not the decision command is input, and if not input, repeats the process of step ST64 and thereafter. When the determination command is input, the process proceeds to step ST75, the changed menu is stored in the hard disk 33 and is output to the printer 35.

In this embodiment, the menu is prepared in such a manner that the above-mentioned salary target amount and the salary amount should be substantially the same on a weekly average. This is because it is actually impossible to uniformly feed the weights shown in the in-hospital food composition master (see FIG. 16) with respect to the foods of all food groups in one day. Therefore, the cumulative excess or deficiency nutrition amount may be displayed as the target salary amount and the average salary amount for each food group, as shown in FIG. 33. In this way, by displaying the average amount of nutrients fed for one day, it becomes easy to judge whether the amount is excessive or insufficient.

As described above, the changed menu can be created from the basic menu. For other food types, the menu after the change may be similarly created. In this way, a scheduled menu for one week is created for all food types.

(4-3-1-1) Replacement of Basic Cooking Next, the display of the candidate basic cooking in step ST64 and step ST65 in FIG. 29 will be described with reference to FIGS. When a food search command is given, CP
U23 searches the basic dish master (see FIGS. 17 and 18) for the basic dish having the same food category search key, cooking category search key, and main ingredient category search key as the basic dish to be replaced, and displays the basic dish. . For example, if the basic dish to be replaced is "King fish fry", each search key is
As shown in FIG. 30A, "main dish" and "fried food", respectively
Since it is "seafood", as shown in FIG. 30B, the basic dishes "fried sardines", "fried squid rings", and "fried fish" having the same search key are displayed. In this way, the candidate basic dish is displayed on the CRT 31. further,
In this embodiment, as shown in FIG. 31, the costs before and after food replacement and the excess / deficiency of nutrients are calculated and displayed. For example, when the basic dish "King Fish Fry" is replaced with "Squid Fry", the cost is reduced by 14.3 yen, the energy is increased by 61 kcal, and so on. In this way, since the excess and deficiency nutrition amounts are displayed before and after the replacement of the basic dishes, it is not necessary to replace the basic dishes with too different nutritional values. Therefore, even if there is an excess or deficiency nutrition amount due to the replacement of the basic dish, the absolute amount of the excess or deficiency amount is small, so that adjustment becomes easy. In addition, it becomes easy to adjust the excess / deficiency amount when calculating the cost. The cost can be calculated by referring to the inventory master (see FIG. 50) and reading the unit price per unit weight on the purchase date.

In the above embodiment, the menu change for one food type has been described as an example. However, when there are a plurality of food types to be menu changed, if the range is input, all the food types in the specified range will be entered. Changes are made automatically. This simplifies menu changes for multiple food types.

The replacement of such a basic dish is 1
It may be held even after the weekly menu has been created. For example, due to bad weather, poor fishing, accidents, etc., a certain food item may not be delivered or the cost may be very high. In such a case, the basic dish containing the food may be replaced. Such a replacement may be necessary, for example, on the day after the planned menu is prepared. However, in this system, it is easy to change the planned menu, so it is possible to quickly respond to such a situation.

Further, in the present embodiment, the same food category search key, cooking category search key as the basic food to be replaced,
And the basic dish with the main ingredient classification search key is displayed, but the present invention is not limited to this, and a search command can be input to display the basic dish that matches one or two of them. You may. Further, the operator may be allowed to input an arbitrary search command. In this case, the processing flow is such that after displaying a basic dish having the same food category search key, cooking category search key, and main ingredient category search key as the basic dish to be replaced, another search command can be input. Good. Further, if a search key is included in the food search command, the search key is searched, and if the search key is not included in the food search command, the same search key as the basic food to be replaced is used. You may make it a search key.

(4-3-1-2) Substitution of food Next, referring to FIG. 32, step ST6 of FIG.
6, the display of the candidate food in step ST67 will be described. When the food retrieval command is given, the CPU 23 retrieves and displays the food having the same retrieval key as the food to be replaced in the food type usable food master (see FIG. 14). For example, it is assumed that the basic meal of the basic menu is “Saba no Shio Yaki” shown in FIG. 32A and the food to be replaced is “Saba”. In this case, the kana search key for the food “Saba” is “14
As shown in FIG. 32B, the foods “Ginzake”, “Sasuke”, “Sawara”, “Sanma”, “Ira” and “Silver” are displayed as shown in FIG. 32B. To be done. In this way, CRT3
The candidate food is displayed in 1. Further, in this embodiment,
As shown in FIG. 32C, the costs before and after food replacement and the excess / deficiency of nutrients are calculated and displayed. For example, if you replace "Saba" with "Sanma," the cost is 1
1.2 yen higher, energy increased by 12 kcal ...
You can see that. In this way, the excess and deficiency nutrition amounts are displayed before and after the replacement of the food, so that the food is not replaced with a food having a different nutritional value. Therefore, even if there is an excess or deficiency nutrition amount due to food replacement, the absolute amount of excess or deficiency amount is small, so that adjustment becomes easy. For cost calculation, refer to the unit price master (see FIG. 19)
It is calculated by reading the unit price per unit weight.

It should be noted that such food replacement may be carried out after one week of planned menu preparation, as in the case of replacement of basic dishes. For example, even if it is necessary to change the food on the day, it is possible to easily change the food from the planned menu, so that it is possible to quickly respond to such a situation.

Also in this case, when there are a plurality of dietary items to be menu-changed, when the range is input, all the dietary items in the designated range are automatically changed. This allows
It is easy to change menus for multiple food types.

(4-3-1-3) Description of Functional Blocks FIG. 34 shows functional blocks in the hospital menu preparation system that performs the above processing. In the menu preparation simulator A, the weighted average nutrition data storage means 53, the basic dish storage means 52, the basic menu storage means 51, and the change control means 5
5, an excess / deficiency nutrition amount calculation means 54, a cumulative excess / deficiency nutrition amount storage means 57, a food type usable food storage means 58, and a display means 56 are provided.

The weighted average nutritional data storage means 53, for each food item classified into a plurality of food groups based on a predetermined food item classification standard, based on the food item used in the past menu and the amount used thereof, The weighted average nutrition data per unit weight in each food group calculated for each group is stored. The basic menu storage unit 51 stores a basic menu, which is a combination of the used food and a basic dish configured based on the amount of each used food.

The food usable food storage means 58 stores a plurality of foods with a similar food search key for searching for similar foods available for each food type. The basic dish storage means 52 stores a plurality of basic dishes with a similar dish search key for searching a similar basic dish for a basic dish composed of a set of food items.

The change control means 55 performs the following processing.
When the change start command is given, a display command for displaying the basic menu on the display means 56 is output. When the temporary change command is given, the basic dishes or foods constituting the basic menu are changed to create the temporary menu, and a display command for displaying the temporary menu on the display means 56 is output. When the change determination command is given, the temporary menu is output as the changed menu. When the re-change command is given, based on the re-change command, the basic dish or food is changed again to create a temporary menu, and a display command for displaying the temporary menu on the display means 56 is output. When the excess / deficiency nutrient amount is given from the excess / deficiency nutrient amount calculation unit 54, a display command for displaying the excess / deficiency nutrient amount on the display unit 56 is output. When a food search start command is given to one of the basic dishes that compose the basic menu, the food that can be used for each food type is searched and the similar food search key to this food is given. Is selected as a candidate food, and a display command for displaying this candidate food on the display means 56 is output. When a dish search start command is given to any of the basic dishes that make up the basic menu, the basic dish storage unit 52 is searched to select a basic dish to which a similar dish search key as this dish is added as a candidate basic dish. And the display command for displaying the candidate basic dish on the display means 56 is output.

The excess / deficiency nutrition amount calculating means 54, for the temporary menu, the amount of food used in the temporary menu and the weighted average nutrition data of the food group into which the foods included in the temporary menu are classified. Is used to calculate the amount of nutrients to be fed, and the difference between the amount of nutrients to be fed and the basic menu is calculated as the amount of excess or deficiency.

When the display command is given, the display means 56 displays the content corresponding to this display command.

In this embodiment, step ST70 and step ST72 are the processes of the excess / deficiency nutrient amount calculating means 54, and step ST62 and step ST6 in FIG.
5, step ST67, step ST69, step S
The processes of T73 and step ST75 are the processes of the change control means 55 and the display means 56.

Further, the in-hospital weighted average component master constitutes the weighted average nutrition data storage means 53, the cycle menu master constitutes the basic menu storage means 51, the basic cooking master constitutes the basic cooking memory means 52, and the in-hospital food The group master constitutes the food storage means 58 that can be used according to food type.

(4-3-2) Ordering and total amount of food used As described above, after making the changed menu for each food type,
The CPU 23 reads out the number of salaries for each food type stored in advance in the hard disk 33. FIG. 37 shows the file structure of the number-of-people master by food type, which stores the number of employees paid for each food type. The weight of the required food can be obtained based on the number of people read out in this way, the food used in the menu for the food type, and the weight thereof. Based on this, an order is placed for each food product used.

When food (material) is actually received by such an order, the stock date, unit price,
The quantity and the total amount are stored. The CPU 23 calculates the material and the amount required on the day based on the created menu for one week and the number of people for each food type on that day, and outputs a shipping instruction. When the output amount is larger than the actual storage amount, it is stored as the remaining inventory. The reason why such a remaining inventory occurs is that the number of people of each food species fluctuates every day. Therefore, when placing an order, if there is such a remaining inventory, the order quantity may be reduced accordingly. The same applies to materials that are always in stock (seasoning, rice, etc.).

Regarding the used food, the weight of each food group is stored as the used amount of the used food. In this way, it is possible to obtain the food used in the past menu used for calculating the weighted average nutrition data and the amount used.

Further, the CPU 23 obtains the total number of foods used for each food type as shown in FIG. 38 based on the obtained changed menu. This total is used to calculate the weighted average nutrition data. In this case, from January to February of 1994,
For example, he supplies 6 kg of polished rice. Based on the total thus obtained, new weighted average nutrition data can be obtained one month later.

In this embodiment, the weighted average nutrition data is calculated on a monthly basis, but the present invention is not limited to this, and it may be long or short. In any case, in this system, the calculation of the weighted average nutrition data and the creation of the in-hospital food composition are easy.
Creating new weighted average nutrition data is not complicated.

(4-4) Preparation of nutritional condition report Next, the flow of preparation of the nutritional condition report will be described with reference to FIG. Usually, nutrition status reports include
The salary target and salary for the most abundant diet and the most abundant diet are shown. Here, the food type “Regular diet III” and the food type “Diabetic I”
A report shall be prepared for “I”.

The CPU 23 reads the changed menu of the regular meal III among the changed menus stored in the hard disk 33 (step ST105 in FIG. 39). Next, the instruction data indicating which of the food classification standards the nutrition status report is to be prepared is read (step ST106). Here, the case of outputting in the local group which is the basic food classification standard will be described. Next, the CPU 23 determines which food group in the regional group the food used in the changed menu is divided into (step ST107). Next, C
The PU 23 calculates the feed weight and the feed nutrition amount for each food group (step ST108). As the feeding nutrition amount for each food group, the weighted average nutrition data (see FIG. 15) for each food group regarding the food type “regular diet III” may be used. Also, C
The PU 23 reads out the target salary amount (weight) for each food group from the food composition master (see FIG. 16) stored in the hard disk 33, from the food composition of the food item “normal diet III”. In this way, the salary target amount and the salary amount for each food group of the food item “normal diet III” can be obtained. Similarly, the target salary amount and the salary amount for each food group of the diet type "diabetic diet II" are obtained. Based on these, a nutritional condition report as shown in FIG. 54 is output (step ST109 in FIG. 39).

As described above, in this system, as long as the instruction data for instructing which food classification standard to prepare the nutrition status report is given, the nutrition status report corresponding to the food classification standard is automatically provided. Can be created.

The nutrition status report must include the target feeding amount and the feeding amount of the regular diet III, which is a representative dietary species among the dietary regular diets IV as shown in FIG. The target amount of feeding nutrition is read from the in-hospital food type nutrition master of the food type “normal diet III”, and the salary amount is calculated when determining the excess or deficiency nutrition amount.
The calculated salary amount may be used.

The functional blocks of the nutritional condition report preparation device F in the hospital menu preparation system that performs the above processing are
As shown in FIG. The nutrition status report creating device F includes a weighted average nutrition data storage unit 105, a food category storage unit 108, an individual feeding nutrient amount calculating unit 107, and a target food group feeding nutrient amount output unit 109.

The food category storage means 108 indicates to which food group each food item is classified based on the basic food category standard, and the non-basic food category standard different from the basic food category standard is used. A food classification table indicating which food group each food is classified into is stored. The weighted average nutrition data storage means 105 stores the weighted average nutritional data per unit weight in each food group of the basic food category calculated based on the food used in the past menu and the amount of the food used, in the basic food category. Memorize each food group. When a menu serving as a simulation target is given, the individual feeding nutrient amount calculating means 107 determines which food is used in this menu based on the food category table of the food category storing means 108 according to the basic food category criteria. It is determined whether the food group belongs to the food group, and the weighted average nutrition data of the determined food group is stored in the weighted average nutrition data storage unit 1.
05, the individual feeding nutrient amount of each food is calculated based on the amount of the used food and its weighted average nutrition data. Output means 1 for feeding nutrients by target food group
09 is given the instruction data for specifying the food classification standard for calculating and outputting the nutritional amount to be fed in the target food group, based on the food classification table of the food classification storage means 108, the individual feeding nutrition. Each food for which the amount has been determined determines which food group it belongs to in the target food classification criteria specified in the instruction data, and the food group that sums the individual feeding nutrition amounts that belong to the same food group in the target food classification criteria Calculates and outputs the separate feed nutrition amount.

5. Summary of Hospital Menu Creation System 1 The overall configuration of the hospital menu creation system 1 described above will be described. As shown in FIG. 51, the hospital menu preparation system 1 includes a weighted average nutritional data calculation means 202, a food composition preparation means 208, a menu preparation means 204, and a salary amount output means 206.

The weighted average nutritional data calculating means 202 is composed of the respective means shown in FIG. Food composition preparation means 2
08 is composed of each unit shown in FIG. The menu preparation means 204 is composed of the respective means shown in FIG. The salary amount output means 206 is composed of each means shown in FIG.

The weight average nutritional data calculating means 20
2. Regarding the respective means constituting the food composition preparation means 208, the menu preparation means 204 and the salary amount output means 206, the common names are given the same names. For example, the weight average nutrition data storage means 43 shown in FIGS. 24 and 25 and the weight average nutrition data calculation means 53 shown in FIGS. 34 and 35 correspond to this.

The weighted average nutritional data calculating means 202 calculates the weighted average nutritional data per unit weight in each food group based on the food used in the past menu for a certain period and the amount used for each food species. , Calculate for each food group.
The food composition preparation means 208 prepares the in-hospital food composition for each food species based on the weighted average nutrition data for each food species. The menu preparation means 204 is based on the in-hospital food composition,
A menu for each food type is created and output to the weight average nutritional data calculation means 202 and the salary amount output means 206.
The salary amount output means 206 creates a nutrition status report in which the salary target amount and salary amount for each nutrient are described for typical food types. Further, the weighted average nutrition data calculating means 202 newly calculates the weighted average nutrition data based on the prepared menu data.

In this way, since the food used in the past menu and the amount used thereof are automatically calculated, the weighted average nutrition data is automatically changed corresponding to the changed menu. Therefore, even if the cycle menu is changed significantly,
The weight-averaged nutrition data reflects the foods used in the changed menu.

The operator also performs (4-2) in-hospital food composition simulation based on the changed weighted average nutrition data. This makes it possible to easily create the in-hospital food composition that is the basis for making menus.

That is, even if the cycle menu is significantly changed, the weighted average nutrition data and the in-hospital food composition which is the basis for preparing the menu can be easily prepared, so that the menu can be prevented from becoming rigid.

6. Other application examples (6-1) Replacement with medical foods Next, the handling of medical foods in the hospital menu preparation system 1 will be described. The medical food refers to a food that has a predetermined amount of energy and a predetermined protein, and has been previously certified as preferable as a therapeutic food, for example,
There is medical corn cream croquette as a medical food.

As shown in FIG. 40, this medical corn cream croquette is composed of a plurality of foods such as 37.3 g of whole corn and 7.5 g of bread crumbs. Also, the nutritional value of corn cream croquette from a medical food maker is energy 105 kcal, protein 2.6
It has been announced that it is g ...

As a result of using such a medical food for a menu, when a predetermined energy ratio and a predetermined protein composition ratio are obtained, the therapeutic effect is recognized, and thus the hospital treats inpatients. It is allowed to request additional payment by using.

The hospital menu preparation system 1 also has a medical food composition master that stores the foods to be composed and the weight of such medical foods. Therefore, it can be handled exactly like a normal basic dish. For example, even when medical food is used, the food constituting the medical food can be accurately decomposed into each food group, and the nutrient amount and the like can be calculated.

Further, as shown in FIG. 41, it is automatically calculated whether or not the addition of the medical expenses satisfies the chargeable standard. Specifically, the ratio of medical food during the daily menu is calculated. This is the same as in the case of normal basic dishes,
In the food group classification for which the weighted average nutrition data is known, the foods that make up this medical food are determined to which food group they belong, and the weighted average nutrition data is used to calculate the feeding nutrient amount as a medical food. To do. The ratio of the nutritional amount as medical food to the total salary in the menu for the day is displayed. Generally, if this ratio exceeds 15% energy and 30% protein, additional medical expenses can be claimed.

(6-2) Other menu making simulator (6-2-1) Menu making simulator B In the menu making simulator A (see FIG. 34), the excess and deficiency nutrition amounts are stored and an end command is issued. For example, the cumulative amount of excess and deficiency of nutrients is calculated and displayed. The operator sees this cumulative excess and deficiency nutrition amount, and if it is within the allowable range, inputs a decision command and outputs it as the menu after the change. However, without being limited to this, FIG.
In step ST70, the excess / deficiency nutrient amount may be calculated / stored and displayed. As a result, it is possible to minimize excess and deficiency between the target salary amount and the nutritional amount for each individual menu.

As described above, FIG. 36 shows a display example of the excess and deficiency nutrition amounts when the individual menu is prepared. FIG. 36A shows the salary target amount and the salary amount for each food group. Thus, C
At RT31, the daily nutritional supply is displayed for each food group. In this example, the food group "potatoes" per day
However, since the food group "potatoes" does not have 1g of salary in the menu on this day, the salary is 0.

Furthermore, in this case, as shown in FIG. 36A, not only the amount of salary for each food group, but also the amount of excess or deficiency of each nutrient is displayed as the amount of excess or deficiency as shown in FIG. 36B. I have to. For example, in the menu of this day,
It can be seen that the energy is 119 kcal short.

The functional blocks of the menu preparation simulator in the hospital menu preparation system that performs such processing are
It shows in FIG. The menu preparation simulator B differs from the menu preparation simulator A in that the menu preparation simulator B does not have the cumulative excess and deficiency nutrition amount storage means 57. Since other means are almost the same, the description is omitted.

(6-2-2) Menu Preparation Simulator C In the hospital menu preparation system 1, usable foods are stored in the in-hospital food group master for each food type. That is, since the foods used in the menu for each food type are limited to the usable foods, the menus are not prepared with foods that cannot be used for each food type. However, since many foods have the same usable foods, such a file structure has a problem of increasing the storage capacity.

In order to solve such a problem, foods used for each food species are stored as used foods, and foods that cannot be used with a specific food species are stored as prohibited foods for each food species. You may do it.

FIG. 42 shows a processing flow of the menu preparation simulator C. First, the CPU 23 reads the determination target menu (step ST92 in FIG. 42). Next, CPU2
The process 3 determines whether or not the food type specifying instruction is given (step ST93), and when the food type specifying instruction is given, the process proceeds to step ST94. Next, the CPU 23 reads out the prohibited food in the food specified by the food specifying instruction, and determines whether the food used in the determination target menu includes the read prohibited food (step ST).
94). If there is no prohibited food in the food during the menu, the process will end. If there is a prohibited food in the food item during the menu item to be judged, step ST95
Then, it is determined whether or not a candidate food display instruction or a candidate food display instruction is given. When the candidate food display command is given, the replacement candidate food is displayed (step ST9).
6) If the candidate food display command is given, the replacement candidate food is displayed (step ST97).

For example, in the prohibited food master shown in FIG. 43A, the food "Aji no Himono" is prohibited for the food types "kidney foods I to IV". Therefore,
There is a prohibited food "Aji no Himono" in the menu that is to be judged, so "Namaazi", "Tachi fish", "Mana bonito", "Ishira", "Sanma" which are candidate foods for replacement of that food. ... is displayed on the CRT 31.

Next, the CPU 23 determines whether or not a selection command for selecting a candidate food or candidate food is given (step ST98 in FIG. 42), and if the selection command is given, the candidate food or candidate food is given. After the change, the menu is created (step ST99) and the process ends.

The functional blocks of the menu preparation simulator in the hospital menu preparation system that performs such processing are
It shows in FIG. The menu preparation simulator C is a hospital menu preparation system that prepares menus for other foods having different intake nutrients based on the menu for standard foods. The food storage means 15, the menu change means 16, and the display means 18 are provided.

The food type replacement food storage means 17 stores, for each food type, a usable food correspondence table for replacing foods that cannot be used with a certain food type with foods that can be used with that food type. The basic dish storage unit 15 stores a plurality of basic dishes that are formed based on the used food and the usage amount of each used food. Further, each basic food is provided with a cooking method search key as a similar food search key for searching for a similar basic food, which can search for other basic foods cooked by the same or similar cooking method.

When the menu change means 14 is given the menu to be simulated and the instruction data indicating which menu the meal is for, the usable food stored in the food type replacement food storage means 17 is stored. Based on the food correspondence table, it is judged whether or not there is any food that cannot be used for the above-mentioned menu. In addition, if there is a food that cannot be used for that food item in this menu item to be judged, the replaceable food is displayed by referring to the table for the available foods 1
Display on 8.

The menu changing means 14, when given a selection command for deciding which food is to be selected from among the replaceable foods, changes the menu-prohibited prohibited foods to replaceable foods. Create a menu after changing.

When the menu changing means 14 is further given a basic food display command for displaying the basic food containing the replacement candidate food, the menu changing means 14 searches the basic food storage means 15 to include the replacement candidate food. Display basic dishes. This allows you to do more than just replace food
You can change the basic dishes.

In this embodiment, step ST96,
Steps ST97 and ST99 are processes of the menu changing means 16 and the display means 18.

The food type replacement food master constitutes the food type replacement food storage means 17, and the basic food master constitutes the basic food storage means 15.

Although the prohibited foods are stored in this embodiment, the correspondence between the prohibited foods and the foods to be replaced may be stored as shown in FIG. 43B.

(6-2-3) Menu creation simulator D (creation of individual food menu) By repeating the process of (4-3-1), it is possible to create a menu after change for all foods, The obtained menu after change 1 may be set as a standard menu, and menus after change of other food types may be created.

The processing flow in this case will be described with reference to FIG. First, the standard menu is read (step ST81). Here, it is assumed that the menu shown in FIG. 32A is read out as a standard menu, and that the patient of this diet has mackerel allergy.

In step ST82 of FIG. 45, the CPU 23 determines whether or not a change instruction command is input. Looking at the displayed menu, the operator inputs the change instruction command for changing the food "Saba" to another food. As a result, the process proceeds to step ST83 of FIG.
U23 displays the candidate food for the food "Saba". Display of candidate foods will be described with reference to FIG.

The hard disk 33 is provided with a similar food product category master shown in FIG. The similar food category master stores a similar food category table for classifying each food into food groups having the same or similar macronutrients. The similar food classification table is classified into the following 5 categories of "cereals", "fruits", "proteins", "oils and fats", and "vegetables" (not shown). In addition, each food is divided into each group.

For example, in FIG. 46, the proteins include the foods "beef peach and fat", "beef sirloin",
"Pork rose" ... is classified. Furthermore, FIG.
A kana search key is added as in the case of the food type available food master shown in FIG. For example, if a kana search is performed with "17" or "17 guuniku" in the kana search, foods "beef peach and fat lean" and "beef sirloin" containing the kana search key "17" or "17 guuniku" are displayed.
In addition, when a kana search is performed using "17 guuniku A", the food "beef peach with fat" containing the kana search key "17 guuniku A" is displayed.

As described above, the foods belonging to the same group classification from the similar foods classification master stored in the hard disk 33 are displayed as the candidate foods. That is, in this case
As the candidate foods, foods belonging to proteins "beef peach with fat", "beef sirloin" ... Are displayed.

In step ST84 of FIG. 45, the CPU 23 determines whether or not a food replacement command is input. The operator looks at the displayed candidate foods and inputs a food replacement instruction that indicates the foods after replacement. Here, as the food after replacement, it is assumed that a food replacement instruction for instructing the food “beef peach with fat” is input.

The CPU 23 then proceeds to step S in FIG.
At T85, it is determined whether or not a candidate basic dish display command is input. Since the operator has instructed the food item "beef thigh fat and fat", the operator inputs a candidate basic dish display command so as to replace not only the food item but also the basic dish. CPU23
In response to this candidate basic food display command, the candidate basic food is displayed (step ST86 in FIG. 45). As a result, it is possible to change not only the food but also the basic food.

The display of the candidate basic dishes will be described. C
The PU 23 searches the basic dish master of the hard disk 33 for a basic dish containing the food “beef peach with fat” and displays all the basic dishes containing the food “beef peach with fat”.

Next, the CPU 23 executes step S in FIG.
At T87, it is determined whether a selection command or a replacement food change command is input. The operator inputs a selection command when selecting from the basic dishes including the displayed food "beef peach with fat", the food "beef peach with fat"
If the desired basic dish is not found in the basic dishes including, the replacement target food item change command for changing the food item after replacement is input.

When the replacement target food change command is given, the CPU 23 repeats the processing in and after step ST83 in FIG. 45, and when the selection command is given, determines the amount of food used (step ST89 in FIG. 45).

The amount of food used can be determined as follows. Find the total energy of the basic dish before replacement. In this example, it was determined to which food group of the in-hospital weighted average component master food that the basic food before replacement belongs, and calculation was performed using the nutritional value for each such food group. Similarly, the total energy of the basic dish after replacement is calculated. The energy ratio before and after replacement is calculated, and the amount of food used is calculated based on this.

For example, the energy before replacement is 500 k
In cal, when the energy after replacement is 600 kcal, the energy ratio is 1.2. It is sufficient to set the food consumption amount of the basic menu after replacement to 1 / 1.2.

In this way, after obtaining the food consumption after replacement, the CPU 23 proceeds to step ST90 in FIG. 45 and outputs the menu in which the basic food having the determined food consumption is replaced as the menu after change, finish.

In this way, it is possible to prepare a menu having substantially the same amount of nutrients to be fed, even if the basic food is changed, instead of merely replacing food.

When only the food is replaced in step ST85 of FIG. 45, the calorie of the entire food is not calculated, and the calorie of the food can be calculated in the same manner based on the energy ratio of the food before and after the replacement. Further, in this example, since the nutritional value for each food group of the in-hospital weighted average ingredient master is used, in the food group of this in-hospital weighted average ingredient master, when replacing the food, the energy of the food before and after the replacement The ratio will be 1: 1.

The functional blocks of the menu preparation simulator in the hospital menu preparation system that performs such processing are
It shows in FIG. The menu preparation simulator D is a hospital menu preparation system that prepares menus for other foods having different nutrient intakes based on the standard food menu, and includes food and nutrition data storage means 63 and basic food storage means. 62, standard menu storage means 61, group classification storage means 64, change control means 65
And a display means 66.

The food and nutrition data storage means 63 stores food and nutrition data which is nutrition data on food. The standard menu storage means 61 stores a menu for standard foods, which is a combination of basic dishes composed of a set of foods. The group classification storage means 64 is the food nutrition data storage means 63.
For each food, the similar food classification table for classifying into a food group having the same or similar macronutrients is stored.
The basic food storage unit 62 stores a plurality of basic foods, and each basic food is cooked by the same or similar cooking method as a similar food search key for searching a similar basic food. A cooking method search key that allows you to search for basic foods is added. When the display command is given, the display means 66 displays the content corresponding to this display command.

The change control means 65 has the following 1), 2), 3) and 4).
And process 5). 1) When a command for displaying the standard menu is given, a display command for displaying the standard menu stored in the standard menu storage means 61 on the display means 66 is output.
2) When an instruction command is given to instruct the food to be replaced,
With reference to the similar food classification table stored in the group classification storage means 64, a display command for displaying the food in the same food group as the food to be replaced on the display means 66 is output. 3)
When the replacement command is given, a display command is output to display on the display unit 66 another basic dish prepared by the same or similar cooking method as the basic dish containing the replacement target food. 4) When a replacement command is issued to replace the food to be replaced or the basic food containing the food to be replaced with another food or a basic food containing the other food, the amounts of energy of the two become the same before and after the replacement. First, the amount of food used in the menu after the replacement is determined. 5) When a food selection command is given, the basic food determined by the cooking method of the food instructed by this food selection command is replaced, and the energy amounts of the two are matched before and after the replacement, so that Determine the amount of food used in the menu.

In the present embodiment, the energy ratio before and after replacement is calculated to change the amount of food used. However, it is possible to select a basic dish or food that has no difference in the amount of energy before and after replacement. May be. As a result, the edible amount does not fluctuate significantly.

Further, in this embodiment, the similar food category master as shown in FIG. 46 is newly stored, but a diabetic food group may be adopted. In this case, Table 3
When Table 4 and Table 4 are combined, the same food group classification as in FIG. 46 is obtained. Further, since the kana search key is stored in the in-hospital food master in FIG. 14, it may be used.

As described above, by using the menu preparation simulator D, it becomes easy to prepare a menu for individual foods such as for patients with allergies.

(6-3) Other Feeding Nutrient Amount Calculation Method In the above calculation, the feeding nutrient amount is calculated using the weighted average nutrient data. However, the present invention is not limited to this, and it is also possible to use the fourth correction data (see FIG. 10) in which the individual nutritional amount of each food is stored. This makes it possible to obtain a more accurate salary amount when changing menus.

For example, regarding the difference in the nutritional amount before and after the change in the menu preparation, if the weighted average nutrition data is used, when the foods are replaced in the same food group, for example, “fish and shellfish”, the difference in the nutritional amount supplied. Is 0 if the weights are not different. However, in reality, when the food “Saba” is replaced with the food “Sanma”, the difference in the amount of fed nutrition before and after the change is not zero. By using the four correction data in this way, an accurate salary amount can be obtained.

The functional block of the menu preparation simulator in the hospital menu preparation system that performs such processing is
It shows in FIG. The menu preparation simulator E includes a food and nutrition data storage unit 153, a basic dish storage unit 152, a basic menu storage unit 151, a change control unit 155, an excess and deficiency nutrition amount calculation unit 154, a cumulative excess and deficiency nutrition amount storage unit 157, and a food type use. Possible food storage means 158 and display means 156
It has.

In this menu preparation simulator E,
It differs from the menu preparation simulator A (see FIG. 34) in that it has a food nutrition data storage means 153 instead of the weighted average nutrition data storage means. In addition, since the calculation of the feeding nutrition amount is not the weighted average nutrition data but the individual data (fourth correction data) for each food, it is determined which food group the food used during the menu belongs to. No need.

[0208] By using the four-correction data when calculating the feeding nutrition amount in this way, the following processing is also possible. In the basic dish replacement, when displaying the candidate basic dish, it is possible to display the energy amount and the protein amount of each of the basic dish to be replaced and the candidate basic dish. Therefore, the operator can refer to the displayed contents and select a candidate basic dish with a small difference in energy amount and protein amount. As a result, even an inexperienced dietitian can easily perform the replacement work.

For example, when the basic dish to be replaced is "omelet", the CPU 23 first calculates the energy amount and the protein mass in this basic dish "omelet". Specifically, the CPU 23 calculates the energy amount and the protein amount of the food to be used by using the above-mentioned four correction data, and sums them. The amount of energy and the amount of protein in the obtained basic dish "omelet" are displayed on the CRT 31. In this case, it is assumed that the energy content of the basic dish "omelet" was 195 kcal and the protein mass was 9.4 g. Next, the CPU 23 similarly displays the energy amount and the protein amount of each of the candidate basic dishes.

The operator can refer to the displayed contents to select a candidate basic dish having a small difference in energy amount and protein amount.

In the case of food replacement, the energy amount and protein amount of the 4th correction data may be read and displayed.

Although the energy amount and the protein amount are displayed in this embodiment, only one of them may be displayed.

[0213] Further, as a nutritional condition report preparation device,
As shown in FIG. 49, you may comprise as the nutrition condition report preparation apparatus G which calculates a feeding nutrient amount, without using a weighted average nutrient data. FIG. 49 shows functional blocks of the nutrition status report creating apparatus G. The nutrition status report creating device F includes food nutrition data storage means 116 and food category storage means 11.
8, an individual feeding amount calculating means 117, and a target food group feeding amount outputting means 119 are provided.

The food / nutrition data storage means 116 stores the food / nutrition data which is the nutrition data on foods. The food category storage means 118 indicates which food group each food item is divided into based on the basic food item classification standard, and the respective food items are classified based on the non-basic food item classification standard different from the basic food item classification standard. A food classification table indicating which food group is classified is stored. When a menu serving as a simulation target is given, the individual feeding nutrition amount calculating means 117 calculates the individual feeding nutrition amount of each of the foods based on the usage amount of the food used in this menu and the food nutrition data. . The feeding food amount output means 119 for each target food group is given the instruction data for specifying the food division standard for calculating and outputting the feeding nutrition amount in the target food group, and the food classification of the food classification storage means 118 is given. Based on the table, it is determined which food group each food for which the individual feeding amount is obtained belongs to the food group in the target food classification standard specified by the instruction data, and belongs to the same food group in the target food classification standard. Calculate and output the nutritional amount by food group, which is the sum of the individual nutritional amounts.

As described above, a more accurate report can be created by directly creating the nutrition status report from the data of the food and nutrition data storage means.

(6-4) Nutrition Guidance System The hospital menu preparation system 1 also functions as a guidance system for those who are subject to dietary restrictions even after discharge of diabetes, kidney disease, etc. Here, an explanation will be given by taking an outpatient with diabetes as an example.

In order to receive nutritional guidance, outpatients come to the hospital with a menu for a predetermined period. The hospital menu preparation system 1 calculates the amount of feed nutrition in this brought menu.

This feeding nutrition amount calculation will be described.
The CPU 23 calculates the amount of nutrients to be fed for each of the foods used in the menu by using the 4th standard component master of the hard disk 33. The CPU 23 calculates how many units the energy amount of the obtained nutritional amount corresponds to. This is the amount of energy obtained is 80 kcal
You can divide by. For example, the amount of energy obtained is 240
With kcal, 240/80 is 3 units.

Further, the CPU 23 uses the hard disk 33.
With reference to the above food code master, it is determined which food group each food is classified into in the Diabetes Society food group classification. The nutrients supplied for each food obtained are totaled for each food group. In this way, in the food group classification of the Diabetes Society, in the bringing menu, from Table 1 to XX units, Table 2
From △△ unit ・ ・ ・ It is understood that it was ingested.

For the outpatient, the target salary amount is instructed in advance by the doctor based on the symptoms and the like. A person who provides nutritional guidance (for example, a dietitian) should check the intake amount (for example, 6 units from Table 1 and 4 units from Table 2) in the Diabetes Society food group, and the target salary amount instructed by the doctor. See nutritional excess and deficiency and provide nutritional guidance. For example, in the bringing menu, if one unit in Table 1 is insufficient, instructions are given to increase the food items classified in Table 1, for example, “rice”.

As described above, in the hospital menu preparation system 1, since the food group master stores the food group classification data of the Diabetes Society, it is possible to provide nutritional guidance according to the patient.

Usually, in order to provide such nutritional guidance,
For each food, the amount of energy per unit needs to be stored. However, in this system, in order to calculate the amount of feeding nutrients at the time of making a menu, the 4th revision standard component master is already stored. Therefore, it is possible to calculate the number of units for each food category by using the already-stored 4th revision standard component master without storing the amount of energy per unit for each food. As a result, the number of units can be accurately calculated without increasing the storage capacity.

[0223] It should be noted that 1 in the food group of the Diabetes Society
Regarding the weight per unit, to make the calculation easier,
It is set to a rough value. For example, in reality, in the case of food "M", if 70.7 g is 1 unit,
70 g indicates 1 unit. In this case, an accurate calculation results in 0.99 units. Therefore, if it is necessary to make the result displayed by the conventional display the same as the result displayed by the conventional display, a correction coefficient may be obtained and stored for each food in advance so that these errors can be absorbed. For example, for the food “M”, 70.7 / 70 = 1.01 is used as the correction coefficient, and the calculation result may be divided by this correction coefficient. In this case, since it is necessary to store such a correction coefficient for each food item, the storage capacity increases accordingly, but the same calculation result as in the conventional display can be obtained.

The above is explained using the food group classification of the Diabetes Society, but the same applies to the case of the Society of Nephrology. further,
The same applies to the “Ministry of Health food group” and “6 group food group”.

(6-5) About food and drink balance status reporting function In this system, it is possible to obtain the food used for menu and the cumulative amount used for each food (see FIG. 38).
Further, the inventory master (see FIG. 50) stores the order unit price of each food at the ordering stage. Therefore, the material cost for each food species can be obtained based on these data. By obtaining such material costs for each food type, it is possible to obtain food-type balance data as described below.

[0226] Today, a patient burden of material costs is proposed. When the patient burden of the material cost is realized, it is considered that a certain patient demands the menu using the high material, considering that he / she will pay for the increase. If the hospital does not comply with such a request, the hospital management will not be established. This means that the menu set for a specific individual is set as one food item. It is necessary to examine whether or not the menu is made to meet the patient's burden with regard to such individual-type food. Therefore, by determining the material cost for each food type based on the above data, it is possible to easily determine whether the menu is commensurate with the patient's burden.

In this case, naturally, the number of food species is increased more than in the conventional case, and the complexity of menu preparation also increases.
In this respect, by using the present system, the complexity of the menu preparation can be eliminated.

[0228] Generally, it is difficult to raise only the material cost without changing the feeding nutrition amount so much. Therefore, when a frozen material is used, it is used as a raw material. For example, change frozen broccoli to raw broccoli. As a result, it is possible to use a material that is higher by the difference amount without significantly changing the feeding nutrition amount.

In this system, when the menu is changed, the difference is displayed on the CRT 31. As a result, it becomes easy to replace the material by the increased amount. In this case, the frozen material has a discard rate of almost 0%, but there is a portion such as raw skin to be discarded. Therefore, it is desirable to display the difference amount per unit edible amount in consideration of this disposal rate. Also, these raw materials are
Since the unit price fluctuates, the CPU 23 causes the unit price master (see FIG. 1).
9), the difference is displayed.

Instead of such a method, the system automatically stores foods having substantially the same nutritional value as candidate foods, and refers to the unit price master so that the food can be closest to the given difference. The food may be replaced. The same applies when replacing the basic dish.

In this way, it is possible to obtain the food and drink balance data shown in FIG. It is possible to know whether or not the menu corresponding to the material budget frame is provided for each food type by examining the income and expenditure status data by food type. Therefore, it is possible to provide meals that better meet the wishes of patients,
There is no problem of leftover food, and it has a sufficient effect as a therapeutic diet.

[0232] Here, the food and drink balance data shown in Fig. 52 will be described. The number of people and the amount of money are stored for each food type every day and in total. Here, the daily income total is the total amount of money received by the hospital in one day from the per patient such as lunch fee, special material amount, standard addition amount, and special meal addition amount. The budget daily amount is a daily material budget per patient. The daily consumption amount is the material cost used per patient per day. The daily consumption amount is obtained by the CPU 23 calculating from the food name used for the menu for each food type and its amount. The ratio is calculated by (consumed daily amount / budget daily amount × 100).

Further, such a balance of income and expenditure by food type can also be used as review data of the in-hospital waste rate. For example, the consumption material cost H1 actually consumed per month is
The previous month's inventory T1 of the food warehouse, the current month's inventory T2, and the inventory master's current purchase amount S1 are represented as follows.

H1 = T1 + S1−T2 This consumption material cost H1 should be almost equal to the sum of the food-type balance of all food types. However, if the waste rate is different from the actual cooking waste rate, the consumption material cost H1 and the total amount do not match. By reviewing the in-hospital waste rate, it is possible to eliminate such gaps.

FIG. 53 shows the functional blocks of the food-type balance information apparatus in the hospital menu preparation system that performs such processing. The dietary type balance status device includes a unit price storage unit 220 that stores the unit price of each food item used in the menu after the change for each food item, and a material budget storage unit 222 that stores the material budget in each menu item for each food item in advance. , Based on the food used in the menu after the change, its usage amount and its unit price,
Material cost calculation means for calculating the material cost in the menu,
A ratio calculation output means for calculating and outputting a ratio of the material cost to the material budget based on the material budget and the material cost calculated by the material cost calculation means.

Therefore, it is possible to examine whether or not the menu corresponding to the material budget frame is provided for each food type.
We can provide meals that better meet the needs of patients. As a result, it is possible to easily prepare abundant menus while satisfying a predetermined standard without requiring an enormous storage device.

(6-6) Others In each of the above-described embodiments, when the basic food or food is changed, the difference in material cost (cost) before and after the change is displayed. However, the present invention is not limited to this, and may be configured as follows.

[0238] The unit price storage means for storing the unit price of the food used in the menu after the change for each food, the material budget storage means for storing the material budget for each menu in advance for each food type, and the menu after the change. Based on the used food, its usage amount and its unit price, the material cost calculation means for calculating the material cost in the menu and the difference calculation means for calculating the difference between the material cost calculated by the material cost calculation means and the material budget The change control means is configured to output a display command for displaying the difference calculated by the difference calculation means when the display command for displaying the provisional menu is output.

With this configuration, since the difference is displayed on the display means, it becomes easy for the operator to prepare a menu corresponding to a material budget frame that differs for each food item.

In addition, in the above-described embodiment, the food that can be used according to food type is stored with the food that can be used for each food type without being associated with the food group. In this way, by storing the usable foods in the food type usable food master, more flexible operation can be performed. For example, if there are affiliated hospitals in other prefectures, menus can be created using the same food type-usable food master. At this time, since it is necessary to create nutrition status reports by different regional group classifications, it is necessary to store correspondence tables for a plurality of regional groups (for example, two types, Osaka prefecture and Hyogo prefecture).

[0241] In addition, with such a file structure,
Which food group a certain food product is classified into cannot be determined only by this food-type-usable food master. Therefore, when it is necessary to determine which food group the food belongs to, such as when weighted average nutrition data and when changing foods when changing menus, the food code master (FIG. 4) may be referred to.

Further, not limited to such a file structure, foods that can be used for each food type may be stored in the food product usable food master in association with food groups. . This makes it possible to obtain which food group is classified without referring to the food master.

In this example, the case where the same food group composition as the food group classification of the "regional group" is adopted as the in-hospital food group composition has been described. That is, the case where the food classification standard based on the “local group” food group classification is used as the basic food classification standard has been described. But,
As the basic food classification standard, a group classification standard different from the food group classification of the local group may be adopted. In this case, the corresponding data corresponding to the basic food classification standard may be stored in the food code master.

In addition, in the above-mentioned basic food replacement, the case where all of them are replaced has been described, but the amount of another basic food may be reduced by adding a specific basic food. For example, the basic dish "white rice",
"Sanma-no-yaki", "boiled pumpkin" and "isowae"
Basic dish "Udon" 10 in a basic menu consisting of
If you make a change to add 0 g, reduce the amount of basic rice "white rice" as follows. In addition, the amount of the basic dish “steamed rice” is reduced by an amount corresponding to 100 g of calories of the basic dish “Udon”. Temporary dish "Udon" 100g
The calorie content is 200 kcal, and the basic dish "white rice" 1
If the calorie for 00g is 350kcal, 100
You only need to reduce the amount of basic rice "white rice" by g x 200/350. In this case, the case where the basic dish “Udon” is added has been described, but the same applies to other noodles.

In addition, in the present embodiment, the CPU 23 is used to realize each of the functions described above, and this is realized by software. However, some or all of them may be realized by hardware such as a logic circuit.

[0246]

In the hospital menu preparation system or the hospital menu preparation method according to claims 1 and 4, the weighted average nutrition data is used when the planned salary weight for each food group is given. Then, the feeding amount by group is calculated. The difference between the total amount of nutrients supplied, which is the total amount of nutrients supplied for each group, and the target amount of nutrients to be supplied is calculated as an excess or deficiency nutrition amount. The obtained total feeding nutrient amount and the excess / deficiency nutrient amount are displayed together with the feeding target nutrient amount. When the updated planned salary weight by group for updating the group is given, the total salary nutrition amount is calculated again, and the difference between the total salary nutrition amount and the salary target nutrition amount is calculated as the excess / deficient nutrition amount. Calculate as. In this way, by displaying the excess and deficiency nutrition amounts, it is possible to easily create a planned weight for each group of foods to be supplied. That is, since the group-by-group planned pay weight can be easily obtained, it is possible to easily obtain the group-specific planned pay weight corresponding to the changed group classification even if the group classification method changes. Therefore,
It is possible to provide a hospital menu preparation system or a hospital menu preparation method capable of easily preparing abundant menus while satisfying a predetermined standard without requiring a huge storage device.

In the hospital menu preparation system according to the second aspect, when the control means receives the feeding amount designation command for displaying the feeding amount in the specific food group, it is identified by the feeding amount designation command. The feeding amount of each food group is displayed on the display means. Therefore, the operator can refer to the group-based feeding nutrition amount in the specific food group when updating the group-based planned feeding weight. That is, it is possible to provide a hospital menu preparation system that does not require a huge storage device and can easily prepare abundant menus while satisfying predetermined criteria.

In the hospital menu preparation system according to claim 3, the control means receives the unit nutritional value display command for displaying the nutritional amount supplied per standard unit in a specific food group, and outputs the weighted average nutritional data. By using this, the nutritional supply amount per standard unit in the food group specified by the unit nutritional value display command is displayed on the display means. Therefore,
The operator can refer to the amount of nutrients to be supplied per standard unit in the specific food group when updating the planned weight to be paid by group. As a result, it is possible to easily update the planned pay weight for each group. That is, it is possible to provide a hospital menu preparation system that does not require a huge storage device and can easily prepare abundant menus while satisfying predetermined criteria.

In the hospital menu preparation system or the hospital menu preparation method according to claims 5 and 10, the weighted average nutrition data per unit weight in each food group calculated for each food group is stored in advance. In addition, the basic menu, which is a combination of the used food and the basic dish configured based on the usage amount of each used food, is stored, and when the change start command is given, the basic menu is displayed on the display means. To do.

When a temporary change command is given, the basic menu or food constituting the basic menu is changed to create a temporary menu, and this temporary menu is displayed, and the temporary menu is used in the temporary menu. Using the amount of food used and the weighted average nutritional data of the food group into which the foods included in the menu after this change are classified, the difference in the feeding nutrition amount from the basic menu is calculated as an over / under nutrition amount. , Display this over and under nutrition.

When a change decision command is given, the provisional menu is output as a menu after change, and when a re-change command is given, the basic dish or food is re-reproduced based on the re-change command. Change and create a temporary menu and display this temporary menu. Therefore, the operator can create a menu in which the above-mentioned excess and deficiency nutrition amounts are satisfactory values. As a result, it is possible to provide a hospital menu preparation system or a hospital menu preparation method that can easily prepare abundant menus while satisfying predetermined criteria without requiring a huge storage device.

In the hospital menu preparation system according to claim 6, the food classification table indicating which food group each food is classified into is stored as a basic table, and the food used in the past menu and its Weighted average nutrition data per unit weight in each food group in the basic table calculated based on the amount used is stored for each food group in the basic table. When the change start command is given, the basic menu is displayed, and when the temporary change command is given, the basic menu or food is changed to create the temporary menu, and the temporary menu is displayed, and the temporary menu is displayed. Using the amount of food used, and the weighted average nutrition data of the food group in which the foods included in the menu after this change are classified in the basic table, the feeding nutrition amount of the provisional menu and the basic menu is calculated. The difference is calculated as an excess / deficiency nutrient amount. Further, the above-mentioned excess and deficiency nutrition amounts are added and stored as a cumulative excess and deficiency nutrition amount. When a cumulative excess / deficiency nutrition amount display command is given, it is displayed on the display means. Therefore, even if there is an excess or deficiency nutrition amount in a certain menu, the menu can be created by referring to the cumulative excess or deficiency nutrition amount when creating the next menu. This eliminates the need for a huge storage device,
It is possible to provide a hospital menu preparation system that can easily prepare abundant menus while satisfying predetermined criteria.

According to the hospital menu preparation system or the hospital menu preparation method of claims 7 and 11, food nutrition data, which is nutrition data on foods, is stored, and the foods used and the amount of each food used are used. Memorize the basic menu, which is a combination of basic dishes composed of
When the change start command is given, the basic menu is displayed on the display means. When a temporary change command is given, the basic menu or foods that make up the basic menu is changed to create a temporary menu, and the temporary menu is displayed. Regarding the provisional menu, the nutritional data on the food is used to calculate the difference between the nutritional amount supplied and the basic menu as an excess or deficiency nutrition amount, and the excess or deficiency nutrition amount is displayed. When the change decision command is given, the temporary menu is output as the changed menu. When a re-change command is given, the basic menu or food is changed again based on the re-change command to create a temporary menu and the temporary menu is displayed.
Therefore, the operator can create a menu in which the above-mentioned excess and deficiency nutrition amounts are satisfactory values. Moreover, since the food nutrition data for each food is used for the calculation of the excess / deficiency nutrition amount instead of the weighted average nutrition data, it is possible to change the menu with the excess / deficiency nutrition amount. This allows
It is possible to provide a hospital menu preparation system or a hospital menu preparation method capable of easily preparing a richer menu while satisfying a predetermined standard without requiring a huge storage device.

In the hospital menu preparation system according to claim 8, when a food search start command is given to one of the basic dishes constituting the basic menu, the food type usable food storage means is searched. A food to which the same food search key as the lever food is added is selected as a candidate food, and a display command for displaying the candidate food is output. The operator can replace the food by referring to this candidate food. As a result, it is possible to provide a hospital menu preparation system that does not require an enormous storage device and can easily prepare abundant menus while satisfying predetermined criteria.

In the hospital menu preparation system according to claim 9, when a food search start command is given to any of the basic dishes constituting the basic menu, the basic food storage means is searched to obtain the same similarity as this food. The basic dish to which the dish search key is added is selected as the candidate basic dish, and this candidate basic dish is displayed. The operator can replace the basic dishes with reference to the displayed candidate basic dishes. As a result, it is possible to provide a hospital menu preparation system that does not require an enormous storage device and can easily prepare abundant menus while satisfying predetermined criteria.

In the hospital menu preparation system or the hospital menu preparation method according to claims 12 and 14, a food group related table for classifying each food into food groups having the same or similar major nutrients is provided. The standard menu is stored and displayed when the standard menu display command is given. When the instruction command for instructing the food to be replaced is given, the food in the same food group as the food to be replaced is displayed with reference to the food group related table. The replacement target food or a basic dish containing the replacement target food is given a replacement command to replace another food or a basic dish containing the other food, so that the energy amounts of both before and after the replacement match. Determine the amount of food used in the changed menu. Therefore, it is possible to easily obtain a menu in which the amounts of macronutrients and energy are almost the same.
As a result, it is possible to provide a hospital menu preparation system or a hospital menu preparation method that can easily prepare abundant menus while satisfying predetermined criteria without requiring a huge storage device.

In the hospital menu preparation system according to the thirteenth aspect, each basic dish in the basic dish storage means is provided with a cooking method search key capable of searching for another basic dish cooked by the same or similar cooking method. ing. When the replacement instruction is given, other basic dishes prepared by the same or similar cooking method as the basic dish containing the food to be replaced are displayed, and when the dish selection instruction is given, the cooking selection instruction is given. Replace with the basic dish determined by the cooking method instructed in. The operator can replace the basic dish with reference to the candidate basic dish. further,
The amount of food used in the menu after the replacement is determined so that the amounts of energy of the two become the same before and after the replacement.
Therefore, it is possible to easily obtain a menu in which the amounts of macronutrients and energy are almost the same. As a result, it is possible to provide a hospital menu preparation system that does not require an enormous storage device and can easily prepare abundant menus while satisfying predetermined criteria.

In the hospital menu preparation system or the hospital menu preparation method according to claims 15 and 16, the food used, the basic dish constituted based on the amount of each food used, and the food which cannot be used in a certain food species. An available food correspondence table for replacing a with a food that can be used for that food is stored for each food. When the menu item to be simulated and instruction data indicating which menu item the menu item is for are given, the menu item to be judged is based on the usable food correspondence table stored in the food type replacement food storage means. Determine if there are any foods that cannot be used for food. If there is a food item that cannot be used for that food item in this judgment target menu, the replaceable food item is displayed by referring to the available food item correspondence table, and which of the replaceable food item is selected. When the selection command to be determined is given, the changed menu in which the prohibited food of the menu serving as the simulation is changed to the replaceable food is created. In this way, the usable food table is stored for each food item, and whether or not there is a food item that cannot be used is determined, and replacement candidate food items are displayed. You can create a menu. That is, it is possible to provide a hospital menu preparation system or a hospital menu preparation method capable of easily preparing a menu for a food item having prohibited foods.

In the hospital menu preparation system or the hospital menu preparation method of claims 17 and 18, a basic food product classification table indicating which food product each food product is classified into based on the basic food product classification standard. The basic food classification criteria and the mutual relationship table indicating the relationship between the basic food classification criteria and the non-basic food classification criteria different from the basic food classification criteria are stored, and foods used in past menus and the Weighted average nutritional data per unit weight in each food group in the basic table calculated based on the amount used is stored for each food group in the basic table.

When the menu item to be simulated is given, it is determined based on the basic food item classification table which food group the food used in this menu item belongs to in the basic food item criteria, and the determined food item group is determined. Obtained from the weighted average nutritional data per unit weight in each food group of the basic table, based on the amount of the used food and the weighted averaged nutritional data, individual feeding nutrition of each food Calculate the quantity.

When the instruction data for specifying the food division standard for calculating and outputting the feed nutrition amount in the target food group is given, the individual feed nutrition amount is calculated based on the basic food division table and the correlation table. Determine which food group each food product is asked to belong to in the target food classification criteria specified by the instruction data, and calculate the feed nutrition amount by food group that sums the individual feed nutrition amounts belonging to the same food group, And output.

As a result, it is possible to easily obtain the feeding nutrition amount for each food group even in food categories other than the basic food category criteria. That is, it is possible to provide the hospital menu preparation system or the hospital menu preparation method that can easily obtain the amount of feeding nutrition corresponding to the predetermined group division method even if the menu is changed.

In the hospital menu preparation system or the hospital menu preparation method according to claims 19 and 20, food nutrition data, which is nutrition data on foods, is stored and each food is stored based on the basic food classification standard. Stores a basic food product classification table indicating which food group is classified into, and a correlation table showing a relationship between the basic food product classification standard and a non-basic food product classification standard different from the basic food product classification standard. Remember. When a menu serving as a simulation target is given, the individual feed nutrition amount of each food is calculated based on the amount of food used and the food nutrition data used in this menu. Given the instruction data for specifying the food category criteria for calculating and outputting the nutritional amounts to be fed in the target food group, the individual nutritional amounts are obtained based on the basic food category table and the correlation table. Determine which food group each food belongs to in the target food classification criteria specified by the above instruction data, calculate and output the nutritional amount by food group, which is the sum of the individual nutritional values belonging to the same food group. To do.

As a result, it is possible to easily obtain the feeding nutrition amount for each food group, even when the method for classifying food groups is different. Further, since the feeding nutrition amount is calculated using the food nutrition data, it is possible to easily obtain the feeding nutrition amount accurately. In other words, even if you make a menu apart from the existing food composition, you can accurately obtain the amount of feeding nutrients, so you can easily create a richer menu. A creation method can be provided.

[0265] In the hospital menu preparation system according to claim 21, the weighted average nutritional data calculation means is provided with the foods used in the past menus for a certain period and the amount of use thereof, and then, for each food type, Weighted average nutritional data per unit weight in each food group is calculated for each food group based on the food and the amount used. The food composition creating means creates an in-hospital food composition for each food type based on the weighted average nutrition data provided from the weighted average nutrition data calculation means. The menu preparation means prepares a menu for each food type based on the in-hospital food composition, and outputs the food used in the past menu for a certain period and the amount used. The weighted average nutritional data calculation means calculates the weighted averaged nutritional data for the output food and the usage amount thereof.

In this way, the weighted average nutrition data is automatically changed in accordance with the menu after preparation. Therefore, the food used in the menu after preparation is reflected in the weighted average nutrition data. In addition, the operator can easily create the in-hospital food composition that is the basis of the menu creation based on the changed weighted average nutrition data. Accordingly, it is possible to provide a hospital menu preparation method that does not require an enormous storage device and can easily prepare abundant menus while satisfying predetermined criteria.

In the hospital menu preparation system according to the twenty-second aspect, the material cost calculating means calculates the material cost for the menu based on the food used in the menu after the change, the amount used and the unit price. The difference calculation means,
The material cost calculated by the material cost calculation means and the difference between the material cost and the material budget are calculated. When outputting the display command for displaying the temporary menu, the change control unit further outputs a display command for displaying the difference calculated by the difference calculation unit. Therefore, since the difference is displayed on the display means, it becomes easy for the operator to prepare a menu corresponding to the material budget frame different for each food type. As a result, it is possible to provide a hospital menu preparation system that does not require an enormous storage device and can easily prepare abundant menus while satisfying predetermined criteria.

In the hospital menu preparation system according to the twenty-third aspect, the material cost calculating means calculates the material cost in the menu based on the food used in the menu after the change, the amount used and the unit price. The ratio calculation output means calculates and outputs the ratio of the material cost to the material budget based on the material budget and the material cost calculated by the material cost calculation means. Therefore, it is possible to examine whether or not a menu corresponding to the material budget frame is provided for each food type, and thus it is possible to provide a meal more in line with the wishes of the patient. As a result, it is possible to provide a hospital menu preparation system that does not require an enormous storage device and can easily prepare abundant menus while satisfying predetermined criteria.

[Brief description of drawings]

FIG. 1 is a functional block diagram of a nutritional condition report output device F according to the present invention.

FIG. 2 is a flowchart showing an outline of processing steps of the hospital menu preparation system 1.

FIG. 3 is a diagram showing a hardware configuration in which the hospital menu preparation system 1 is realized by a CPU.

FIG. 4 is a diagram showing a file structure of a food code master.

FIG. 5 is a diagram showing a file structure of an Osaka Prefecture food group master.

FIG. 6 is a diagram showing a file structure of a Ministry of Health and Welfare food group master.

FIG. 7 is a diagram showing a file structure of a six-group food group master.

FIG. 8 is a diagram showing a file structure of a diabetes group food group master.

FIG. 9 is a diagram showing a file structure of a kidney disease society food group master.

FIG. 10 is a diagram showing a file structure of a four-dimensional standard component master.

FIG. 11 is a diagram showing a revised amino acid composition, which is a subclassification of the 4th standard component master.

FIG. 12 is a diagram showing a fat-soluble inorganic dietary fiber composition, which is a subclassification of the 4th revision standard component master.

FIG. 13 is a diagram showing a file structure of an in-hospital meal type nutrition master.

FIG. 14 is a diagram showing a file structure of a food-type usable food master.

FIG. 15 is a diagram showing a file structure of an in-hospital weighted average component master.

FIG. 16 is a diagram showing a file structure of an in-hospital food composition master.

FIG. 17 is a diagram showing a file structure of a basic food master.

FIG. 18 is a diagram showing a file structure of a basic food master.

FIG. 19 is a diagram showing a file structure of a unit price master.

FIG. 20 is a diagram showing a file structure of a cycle menu master.

FIG. 21 is a diagram showing a file structure of a cycle menu master.

FIG. 22 is a diagram showing a file structure of a cycle menu master.

FIG. 23 is a diagram showing a file structure of a cycle menu master.

FIG. 24 is a flowchart of weighted average nutrition data calculation.

FIG. 25 is a functional block diagram in weighted average nutrition data calculation.

FIG. 26 is a flowchart of an in-hospital food composition simulation.

FIG. 27 is a diagram showing a display screen during in-hospital food composition simulation.

FIG. 28 is a functional block diagram of a hospital food composition simulator.

FIG. 29 is a flowchart of a menu preparation simulation.

FIG. 30 is a diagram showing a display screen when changing dishes.

FIG. 31 is a diagram showing a menu and excess and deficiency nutrition amounts before and after changing a dish.

FIG. 32 is a diagram showing a display screen when a food item is changed.

FIG. 33 is a diagram showing a screen displaying a cumulative excess / deficiency nutrition amount.

FIG. 34 is a functional block diagram of the menu preparation simulator A.

FIG. 35 is a functional block diagram of a menu preparation simulator B.

FIG. 36 is a diagram showing a screen displaying an excess / deficiency nutrition amount.

FIG. 37 is a diagram showing a file structure of a meal type number master.

FIG. 38 is a diagram showing a file structure of a used food amount master.

FIG. 38 is a flow chart of a menu preparation simulation for automatically adjusting the amount of food used based on the energy ratio before and after replacement.

FIG. 39 is a processing flowchart of the nutritional condition report output device.

FIG. 40 is a diagram showing a structure of food in a medical food.

FIG. 41 is a diagram showing a screen for examining the additional amount of medical food.

FIG. 42 is a flowchart of a menu preparation simulation for determining whether there is a prohibited food item.

FIG. 43 is a correspondence table of prohibited foods and their replacement candidate foods, and prohibited foods and their replacement candidate foods.

FIG. 44 is a functional block diagram of the menu preparation simulator C.

FIG. 45 is a flowchart of creating a menu after changing other food types as a standard menu.

FIG. 46 is a diagram showing a file structure of a similar food product category master.

47 is a functional block diagram of the menu preparation simulator D. FIG.

48 is a functional block diagram of the menu preparation simulator E. FIG.

49 is a functional block diagram of a nutritional condition report output device G. FIG.

FIG. 50 is a diagram showing a file structure of an inventory master.

FIG. 51 is a functional block diagram of the present system.

[Fig. 52] Fig. 52 is an example of report data of income and expenditure status by food type.

[Fig. 53] Fig. 53 is a functional block diagram of a food and drink balance reporting device.

FIG. 54 is a diagram showing an example of a nutritional status report.

FIG. 55 is a diagram showing an example of a nutritional status report.

[Explanation of symbols]

 15 ... Meal replacement food storage 16 ... Menu changing means 17 ... Food replacement food storage 18 ... Display 43 ... Weighted average nutrition Data storage means 44 ... Calculation means 45 ... Salary target nutritional amount storage means 46 ... Display means 47 ... Control means 51 ... Basic menu storage means 52・ ・ ・ ・ ・ Basic food storage means 53 ・ ・ ・ Weight average nutrition data storage means 54 ・ ・ ・ Over / under nutrition amount calculation means 55 ・ ・ ・ Change control means 56 ・ ・ ・ Display means 57 ... Cumulative excess / deficiency nutrition amount storage means 58 ... Food storage means usable by food type 61 ... Standard menu storage means 62 ... Basic food storage means 63 ... ..Food and nutrition data storage means 64 .. 65 ... Change control means 66 ... Display means 116 ... Food nutrition data storage means 117 ... Individual feeding nutrition amount calculation means 118 ... Food category storage means 119 ... .. means for outputting nutritional amounts by target food group 151 ... basic menu storage means 152 ... basic food storage means 153. food nutrition data storage means 154. 155 ... Change control means 156 ... Display means 157 ... Cumulative excess / deficiency nutrient amount storage means 158 ... Meal type usable food storage means 202 ... Weighted average nutrition data calculation means 204 ... Menu preparation means 206 ... Salary output means 208 ... Food composition preparation means

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[Procedure amendment]

[Submission date] December 1, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Brief description of the drawing

[Correction method] Change

[Correction content]

[Brief description of drawings]

FIG. 1 is a functional block diagram of a nutritional condition report output device F according to the present invention.

FIG. 2 is a flowchart showing an outline of processing steps of the hospital menu preparation system 1.

FIG. 3 is a diagram showing a hardware configuration in which the hospital menu preparation system 1 is realized by a CPU.

FIG. 4 is a diagram showing a file structure of a food code master.

FIG. 5 is a diagram showing a file structure of an Osaka Prefecture food group master.

FIG. 6 is a diagram showing a file structure of a Ministry of Health and Welfare food group master.

FIG. 7 is a diagram showing a file structure of a six-group food group master.

FIG. 8 is a diagram showing a file structure of a diabetes group food group master.

FIG. 9 is a diagram showing a file structure of a kidney disease society food group master.

FIG. 10 is a diagram showing a file structure of a four-dimensional standard component master.

FIG. 11 is a diagram showing a revised amino acid composition, which is a subclassification of the 4th standard component master.

FIG. 12 is a diagram showing a fat-soluble inorganic dietary fiber composition, which is a subclassification of the 4th revision standard component master.

FIG. 13 is a diagram showing a file structure of an in-hospital meal type nutrition master.

FIG. 14 is a diagram showing a file structure of a food-type usable food master.

FIG. 15 is a diagram showing a file structure of an in-hospital weighted average component master.

FIG. 16 is a diagram showing a file structure of an in-hospital food composition master.

FIG. 17 is a diagram showing a file structure of a basic food master.

FIG. 18 is a diagram showing a file structure of a basic food master.

FIG. 19 is a diagram showing a file structure of a unit price master.

FIG. 20 is a diagram showing a file structure of a cycle menu master.

FIG. 21 is a diagram showing a file structure of a cycle menu master.

FIG. 22 is a diagram showing a file structure of a cycle menu master.

FIG. 23 is a diagram showing a file structure of a cycle menu master.

FIG. 24 is a flowchart of weighted average nutrition data calculation.

FIG. 25 is a functional block diagram in weighted average nutrition data calculation.

FIG. 26 is a flowchart of an in-hospital food composition simulation.

FIG. 27 is a diagram showing a display screen during in-hospital food composition simulation.

FIG. 28 is a functional block diagram of a hospital food composition simulator.

FIG. 29 is a flowchart of a menu preparation simulation.

FIG. 30 is a diagram showing a display screen when changing dishes.

FIG. 31 is a diagram showing a menu and excess and deficiency nutrition amounts before and after changing a dish.

FIG. 32 is a diagram showing a display screen when a food item is changed.

FIG. 33 is a diagram showing a screen displaying a cumulative excess / deficiency nutrition amount.

FIG. 34 is a functional block diagram of the menu preparation simulator A.

FIG. 35 is a functional block diagram of a menu preparation simulator B.

FIG. 36 is a diagram showing a screen displaying an excess / deficiency nutrition amount.

FIG. 37 is a diagram showing a file structure of a meal type number master.

FIG. 38 is a diagram showing a file structure of a used food amount master.
is there.

FIG. 39 is a processing flowchart of the nutritional condition report output device.

FIG. 40 is a diagram showing a structure of food in a medical food.

FIG. 41 is a diagram showing a screen for examining the additional amount of medical food.

FIG. 42 is a flowchart of a menu preparation simulation for determining whether there is a prohibited food item.

FIG. 43 is a correspondence table of prohibited foods and their replacement candidate foods, and prohibited foods and their replacement candidate foods.

FIG. 44 is a functional block diagram of the menu preparation simulator C.

FIG. 45 is a flowchart of creating a menu after changing other food types as a standard menu.

FIG. 46 is a diagram showing a file structure of a similar food product category master.

47 is a functional block diagram of the menu preparation simulator D. FIG.

48 is a functional block diagram of the menu preparation simulator E. FIG.

49 is a functional block diagram of a nutritional condition report output device G. FIG.

FIG. 50 is a diagram showing a file structure of an inventory master.

FIG. 51 is a functional block diagram of the present system.

[Fig. 52] Fig. 52 is an example of report data of income and expenditure status by food type.

[Fig. 53] Fig. 53 is a functional block diagram of a food and drink balance reporting device.

FIG. 54 is a diagram showing an example of a nutritional status report.

FIG. 55 is a diagram showing an example of a nutritional status report.

[Explanation of reference numerals] 15 ... Meal type replacement food storage means 16 ... Menu change means 17 ... Food type replacement food storage means 18 ... Display means 43 ... ..Means for storing weighted average nutrition data 44..Computing means 45..Means for storing salary target nutrition amount 46..display means 47..controlling means 51 .. Basic menu storage means 52 ... basic food storage means 53 ... weighted average nutrition data storage means 54 ... excess and deficiency nutrient amount calculation means 55 ... change control means 56 ...・ ・ ・ Display means 57 ・ ・ ・ Cumulative excess and deficiency nutrition amount storage means 58 ・ ・ ・ ・ ・ Food type usable food storage means 61 ・ ・ ・ Standard menu storage means 62 ・ ・ ・ Basic food storage Means 63 ... Food and nutrition data storage means 64 ... Group classification storage means 65 ... Change control means 66 ... Display means 116 ... Food food nutrition data storage means 117 ... Individual feeding nutrition amount calculation means 118 ... Food category storage Means 119 ・ ・ ・ ・ Feeding nutrient amount output means by target food group 151 ・ ・ ・ ・ Basic menu storage means 152 ・ ・ ・ ・ Basic food storage means 153 ・ ・ ・ ・ Food nutrition data storage means 154 ・ ・ ・Nutrient amount calculation means 155 ... Change control means 156 ... Display means 157 ... Cumulative excess / deficiency nutrient amount storage means 158 .... Food type usable food storage means 202 .... Weight average Nutrition data calculation means 204 ... Menu creation means 206 ... Salary output means 208 ... Food composition creation means

Claims (23)

[Claims] 1. For each of the foods classified into a plurality of food groups based on a predetermined food classification standard, the calculation is made for each food group based on the food used in the past menu and the amount used. Weighted average nutritional data per unit weight in each food group, weighted average nutritional data storage means for pre-storing, salary target nutritional value storage means for storing nutritional target nutritional value for a certain diet for each nutrient, for each food group Given the planned weight to be fed by group, the weighted average nutrition data is used to calculate the amount of nutrients to be fed to each group, and the total amount of nutrients to be fed, which is the total of the amount of nutrients to be fed to the group, and the target feeding nutrients. A calculation means for calculating a difference from the amount as an excess / deficiency nutrition amount, a total supply nutrition amount calculated by the calculation means, the supply target nutrition amount, and the excess / deficiency nutrition amount are displayed on the display means. Control means for outputting a command, and further, the arithmetic means is configured to be able to input the post-update group planned salary weight for updating the given group-specific salary planned weight, and the post-update group When a separate planned salary weight is input, the total feeding amount is calculated again, and the difference between the total feeding amount and the target feeding amount is calculated as an excess or deficiency feeding amount. A menu preparation system for hospitals. 2. The hospital menu preparation system according to claim 1, wherein when the control means receives a feed nutrition amount designation command indicating a feed nutrition amount in a specific food group, the control means is identified by the feed nutrition amount designation command. A menu preparation system for a hospital, characterized in that it is configured to output a control command that causes the display means to display the amount of nutrients fed by group in the food group. 3. The hospital menu preparation system according to claim 1, wherein the control means receives a unit nutritional amount display command for displaying a nutritional amount supplied per standard unit in a specific food group,
The weighted average nutrition data is used to output a control command to cause the display unit to display the nutritional amount supplied per standard unit in the food group specified by the unit nutritional value display command. A menu preparation system for hospitals. 4. For each food product classified into a plurality of food product groups based on a predetermined food product classification standard, the product calculated for each food product group based on the food products used in the past menu and the amount used. The weighted average nutrition data per unit weight in each food group is stored in advance, and the target feeding amount of nutrition for a certain food species is stored for each nutrient. When given, the weighted average nutritional data is used to calculate the group-supplied nutritional amount, and the difference between the total nutritional amount, which is the total of the group-supplied nutritional amount, and the salary-targeted nutritional amount is calculated as the excess or deficiency nutrition. Calculated as the amount, displaying the total amount of nutrients to be fed, the target amount of nutrients to be fed, and the excess or deficiency of nutrients, and updating the planned amount of weight to be paid to each group. Salary A method for preparing a menu for a hospital, characterized in that the nutritional amount is calculated and the difference between the total nutritional amount and the target nutritional amount is calculated as an excess or deficiency nutritional amount. 5. A) For each food item classified into a plurality of food items based on a predetermined food item classification standard, it is calculated for each food item group based on the food items used in the past menu and the amount used. In addition, the weighted average nutritional data per unit weight in each of the food groups is stored in advance. B) Used foods and a combination of basic dishes composed based on the amount of each used food. Basic menu storage means for storing the basic menu, C) Display means for displaying the contents corresponding to the display command when a display command is given, D) Processing of d1), d2), d3), and d4) below. Change control means for performing, d1) when a change start command is given, output a display command for displaying the basic menu on the display means, d2) when a temporary change command is given, the basic dishes that make up the basic menu Or change food Create a provisional menu and output a display command to display this provisional menu.d3) If a change decision command is given, the provisional menu is output as a modified menu, d4) a re-change command is issued. When given, based on this re-change command, the basic dish or food is changed again to create a temporary menu, and a display command for displaying this temporary menu is output. E) Regarding the temporary menu, Using the amount of food used in the provisional menu and the weighted average nutrition data of the food group into which the foods included in the provisional menu are classified, the difference in the amount of feeding nutrients from the basic menu is excessive or insufficient. And a change control means for outputting a display command for displaying the excess or deficient nutrition amount given from the excess or deficient nutrition amount calculation means on the display means. Ready to do Hospital menu planning system characterized by comprising the, being. 6. A) For each food group classified into a plurality of food groups based on a predetermined food classification standard, it is calculated for each food group based on the food used in the past menu and the amount used. The weighted average nutritional data per unit weight in each of the food groups are stored in advance, and the weighted averaged nutritional data storage means is B) used food and a combination of basic foods based on the amount of use of each used food. Basic menu storage means for storing the basic menu, C) Display means for displaying the contents corresponding to this display command when given a display command, D) Change control means for performing the following d1) and d2), d1 ) When a change start command is given, a display command for displaying the basic menu is output to the display means.d2) When a temporary change command is given, the basic dish or food is changed to create a temporary menu. Output a display command to display this provisional menu, E) Regarding the provisional menu, the amount of food used in the provisional menu, and the weighted average of the food group into which the foods included in the provisional menu are classified. An over- and under-nutrition amount calculating means for calculating the difference between the feeding nutrition amount and the basic menu as the over- and under-nutrient amount using the nutrition data, and F) the above-mentioned over-and-deficient nutrient amount is added and stored as a cumulative over-and-deficient nutrient amount And a G) cumulative total deficiency / nutrition amount display command is given, the change control unit reads out the cumulative excess / deficiency nutrition amount stored in the cumulative excess / deficiency nutrition amount storage unit. At the same time, it is configured to output a display command for displaying the cumulative excess or deficiency nutrition amount on the display means. 7. A) a food and nutrition data storage means for storing food and nutrition data which is nutrition data on foods, and B) a basic food which is a combination of foods used and basic dishes constituted based on the amount of each food used. Basic menu storing means for storing menus, C) Displaying means for displaying contents corresponding to the display command when a display command is given, and D) Processing of d1), d2), d3), and d4) below. Change control means to perform, d1) when a change start command is given, output a display command to display the basic menu on the display means, d2) when a temporary change command is given, the basic dishes or the basic dishes that make up the basic menu A temporary menu is created by changing the food, and a display command for displaying this temporary menu is output.d3) When a change decision command is given, the temporary menu is output as a modified menu, d4). Given a change order In the case where the temporary menu is changed, the basic dish or food is changed again to create a temporary menu, and a display command for displaying the temporary menu is output. E) Regarding the temporary menu, the food An excess / deficiency nutrition amount calculation means for calculating the difference between the basic nutrition and the feeding nutrition amount as excess / deficiency nutrition amount using the nutrition data on the food stored in the nutrition data storage means, and F) the change The control means is configured to output a display command for displaying the excess or deficiency nutrition amount given from the excess or deficiency nutrition amount calculation means on the display means. . 8. The menu preparation system for a hospital according to claim 5, claim 6, or claim 7, wherein a usable food item for each food type is stored with a similar food item search key for searching a similar food item. When the food search start command is given to any food in the basic dishes that make up the basic menu, the change control means further includes: A menu preparation system for a hospital, characterized in that it searches for means and selects a food having a similar food search key as this food as a candidate food and outputs a display command for displaying the candidate food. 9. The menu preparation system for a hospital according to claim 5, claim 6, or claim 7, wherein a similar food search key for searching for a similar basic food is prepared for a basic food composed of the food set. The change control means further searches the basic food storage means when a food search start command is given to any of the basic foods constituting the basic menu. A menu preparation system for a hospital, characterized in that a basic dish to which a similar dish search key similar to that of a lever dish is attached is selected as a candidate basic dish, and a display command for displaying this candidate basic dish is output. 10. For each of the foods classified into a plurality of food groups based on a predetermined food classification standard, the calculation is made for each food group based on the foods used in the past menu and the amount used. Weighted average nutritional data per unit weight in each food group is stored in advance, and the basic menu, which is a combination of the used food and a basic dish configured based on the amount of each used food, is stored, When the change start command is given, the basic menu is displayed on the display means, and when the temporary change command is given, the basic meal or food constituting the basic menu is changed to create the temporary menu,
This provisional menu is displayed, the amount of food used in the provisional menu, and the weight average nutrition data of the food group into which the foods included in the menu after this change are classified, using the provisional menu and the The difference between the basic menu and the amount of nutrients supplied is calculated as the excess or deficiency nutrient amount, and this excess or deficiency nutrient amount is displayed. When a change order is given, based on this re-change order, the basic meal or food is changed again to create a temporary menu, and the temporary menu is displayed. Method. 11. A food nutrition data, which is nutrition data on food, is stored, and a basic menu, which is a combination of used food and a basic dish configured based on the amount of each used food, is stored and changed. When the start command is given, the basic menu is displayed, and when the temporary change command is given, the basic dish or food constituting the basic menu is changed to create the temporary menu,
This provisional menu is displayed, and with respect to the provisional menu, using the nutritional data on the food, the difference in the feeding nutrition amount from the basic menu is calculated as an excess / deficiency nutrition amount, and the excess / deficiency nutrition amount is displayed on the display means. When the change decision command is displayed, the temporary menu is output as a menu after the change, and when the re-change command is given, based on this re-change command,
A method of preparing a menu for a hospital, characterized in that the basic menu or food is changed again to create a temporary menu and the temporary menu is displayed. 12. A hospital menu preparation system for preparing menus for other foods having different intake nutrients based on a menu for standard foods, comprising: A) food nutrition data which is nutrition data concerning foods. Means for storing food and nutrition data to be stored, B) Standard menu storage means for storing a menu for standard food species, which is a combination of basic dishes composed of a set of the foods, C) Each food in the food and nutrition data storage means , A group classification storing means for storing a similar food classification table for classifying into food groups having the same or similar major nutrients, D) When a display command is given, a display means for displaying the content corresponding to this display command , E) Change control means for performing the following e1), e2) and e3), e1) When a command for displaying the standard menu is given, the standard menu stored in the standard menu storage means is displayed on the display means. Do E2) When an instruction command for instructing the food to be replaced is given, referring to the similar food category table stored in the group classification storage means, the food in the same food group as the food to be replaced is displayed. , A display command to be displayed on the display means is output, e3) When a replacement command is given to replace the replacement target food or the basic dish containing the replacement target food with another food or a basic dish containing the other food. A hospital menu preparation system comprising: determining the amount of food used in the menu after the replacement so that the energy amounts of the two before and after replacement are the same. 13. The hospital menu preparation system according to claim 12, wherein: A) a basic dish storage means for storing a plurality of basic dishes, wherein each of the basic dishes is similar for searching for similar basic dishes. As a food search key, there is provided a basic food storage means provided with a cooking method search key capable of searching for other basic foods cooked by the same or similar cooking method, and B) the change control means further includes: Performing a process, b1) when the replacement command is given, a display for displaying on the display means another basic food prepared by the same or similar cooking method as the basic food including the food to be replaced. B2) When a food selection command is given, the food is replaced with the basic food determined by the cooking method of the food specified by this food selection command, and the energy of both is changed before and after the food replacement. As but coincide, hospital menu planning system characterized to determine the amount of use food in menu after the replacement. 14. A hospital menu preparation method for preparing a menu for other foods having different intake nutrients based on a standard food menu, and storing food nutrition data which is nutrition data on foods. In advance, a menu for standard foods, which is a combination of basic dishes composed of a set of foods, is stored, and for each food, macronutrients are classified into the same or similar food groups. The similar food classification table is stored, and when an instruction command for instructing the replacement target food is given, the similar food classification table is referred to and the foods classified into the same food group as the replacement target food are displayed, When a replacement command for replacing the food to be replaced or the basic food containing the food to be replaced with another food or a basic food containing the other food is given, the amount of energy of both before and after the replacement is given. As match, hospital menu planning method characterized by, determining the amount of use food in the post-change menu. 15. A hospital menu preparation system that prepares menus for other foods having different nutrient intakes based on a menu for standard foods, based on the foods used and the amount of each food used. A basic food storage means that stores a plurality of basic foods that are configured as follows, and a food type that stores a usable food correspondence table for replacing foods that cannot be used with a food type with foods that can be used with that food type for each food type Given the replacement food storage means, the menu item to be simulated, and the instruction data indicating which food item the menu item is,
Based on the usable food correspondence table stored in the food type replacement food storage means, it is determined whether there is any food that cannot be used for the judgment target menu, and if there is a food that cannot be used for that food type in this judgment target menu. Is a menu changing means for displaying the replaceable food on the display means with reference to the usable food correspondence table, and is given a selection command for determining which food is to be selected from the replaceable food. And a menu-changing means for preparing a menu after change in which the prohibited foods of the menu to be simulated are replaced by replaceable foods. 16. A hospital menu preparation method for preparing a menu for other foods having different nutrient intakes based on a menu for standard foods, based on foods used and the amount of each food used. It stores a plurality of basic dishes made up of different foods, and stores a table of foods that can be used to replace foods that cannot be used in a food with foods that can be used in that food. Given the menu that is the target of, and the instruction data that indicates which dietary menu,
Based on the usable food correspondence table stored in the food type replacement food storage means, it is determined whether there is a food that cannot be used in the judgment target menu, and if there is a food that cannot be used in that food type in the judgment target menu, , The replaceable food is displayed by referring to the usable food correspondence table, and when a selection command for deciding which of the replaceable foods is to be selected is given, the menu items to be simulated are selected. A method of preparing a menu for a hospital, characterized in that a prohibited menu food is changed to a replaceable food and a new menu is prepared. 17. In addition to indicating which food group each food product is classified into based on the basic food product classification standard, each of the food products is classified into a non-basic food product classification standard different from the basic food product classification standard. A food category storage means for storing a food category table indicating whether or not the food group is classified, the food used in the past menu and the unit weight in each food group of the basic food category calculated based on the amount used The weighted average nutrition data of, the weighted average nutritional data storage means for storing each food group of the basic food category, given a menu to be simulated, based on the food category table of the food category storage means,
Determine which food group the food used in this menu belongs to in the basic food classification criteria, obtain the weighted average nutrition data of the determined food group by referring to the weighted average nutrition data storage means, and use the Individual feeding nutrition amount calculation means for calculating the individual feeding nutrition amount of each food based on the amount of used food and its weighted average nutrition data, food classification standard for calculating and outputting the feeding nutrition amount in the target food group Given the instruction data that specifies
Based on the food classification table of the food classification storage means, each food for which the individual feeding nutrition amount has been obtained is determined to which food group belongs in the target food classification standard specified by the instruction data, A menu for hospitals, characterized in that it is provided with a target food group-based nutritional value output means for calculating and outputting the nutritional value by food group, which is the sum of individual nutritional values belonging to the same food group based on the food classification criteria. Creation system. 18. In addition to indicating which food group each food product is classified into based on the basic food product classification standard, each food product is identified based on a non-basic food product classification standard different from the basic food product classification standard. A food category table indicating whether or not the food group is classified is stored, and the load per unit weight in each food group of the basic food category calculated based on the food used in the past menu and its usage amount. Mean nutrition data is stored for each food group in the basic food category, and when a menu item to be simulated is given, the food used in this menu item is the basic food category based on the food category table. In the standard, determine which food group they belong to, obtain weighted average nutrition data of the determined food group, and based on the usage amount of the used food and its weighted average nutrition data. There are, the calculated individual salary nutritional amount of each food, the instruction data is applied to identify the food division criterion for calculating and outputting the salary nutrient amount in purpose food groups,
Based on the food classification table, each food for which the individual feeding nutrition amount is obtained, determines which food group belongs to the target food classification criteria specified by the instruction data,
A method of preparing a menu for a hospital, which comprises calculating and outputting the nutritional amounts by food group, which are the sum of the individual nutritional values belonging to the same food group based on the target food classification criteria. 19. A food and nutrition data storage means for storing food and nutrition data which is nutrition data on food, indicating which food group each food is classified on the basis of basic food classification criteria, and said basic food classification. Based on a non-basic food classification standard different from the standard, a food classification storage means that stores a food classification table indicating which food group each food is classified into, and if a menu to be simulated is given, Individual feeding nutrition amount calculating means for calculating the individual feeding nutrition amount of each food based on the usage amount of the used food used in the menu and the food nutrition data, for calculating and outputting the feeding nutrition amount in the target food group Given the instructional data identifying the food category criteria in
Based on the food classification table of the food classification storage means, each food for which the individual feeding nutrition amount has been obtained is determined to which food group belongs in the target food classification standard specified by the instruction data, A menu for hospitals, characterized in that it is provided with a target food group-based nutritional value output means for calculating and outputting the nutritional value by food group, which is the sum of individual nutritional values belonging to the same food group based on the food classification criteria. Creation system. 20. Food nutrition data, which is nutrition data related to food, is stored to indicate to which food group each food is classified based on the basic food classification standard, and the basic food classification standard is The food classification table indicating which food group each of the above foods is classified based on different non-basic food classification criteria is stored, and when the menu to be simulated is given, the use used in this menu Based on the amount of food used and the food nutrition data, the individual feeding nutrition amount of each food is calculated, and the instruction data specifying the food classification standard for calculating and outputting the feeding nutrition amount in the target food group is given. When
Based on the food classification table, it is determined which food group each food for which the individual feeding nutrition amount is obtained belongs to the target food classification criteria specified by the instruction data, and the individual feeding nutrition belonging to the same food group. A method for preparing a menu for a hospital, which comprises calculating and outputting the total amount of nutrients fed by food group. 21. When a food used in a past menu for a certain period of time and its usage amount are given, a load per unit weight in each food group based on the food product and its usage amount for each food type. Weighted average nutritional data calculation means for calculating average nutritional data for each food group; Food composition for creating in-hospital food composition for each food species based on the weighted average nutritional data given from the weighted average nutritional data calculation means Creation means, based on the in-hospital food composition, create a menu for each food type,
A menu preparation system for a hospital, which is equipped with a menu preparation means for outputting food used in a past menu for a certain period of time and its usage amount. 22. The hospital menu preparation system according to claim 5, claim 6, claim 7, claim 8, or claim 9, wherein the unit price of each food used in the menu after the change is stored for each food. Storage means, material budget storage means for storing in advance the material budget for each menu for each food type, food used in the menu after the change, material for calculating the material cost for the menu based on the amount used and the unit price Cost calculation means, difference calculation means for calculating the difference between the material cost calculated by the material cost calculation means and the material budget, and the change control means when outputting the display command for displaying the temporary menu. A hospital menu preparation system, further comprising: outputting a display command for displaying the difference calculated by the difference calculation means. 23. The hospital menu preparation system according to claim 5, claim 6, claim 7, claim 8 or claim 9, wherein the unit price of each food used in the menu after the change is stored for each food. Storage means, material budget storage means for storing in advance the material budget for each menu for each food type, food used in the menu after the change, the material for calculating the material cost for the menu based on the amount used and the unit price Cost calculation means, ratio calculation output means for calculating and outputting the ratio of the material cost to the material budget based on the material budget and the material cost calculated by the material cost calculation means. A hospital menu creation system.