JPWO2014188480A1 - Health promotion support system and management server - Google Patents

Abstract

Evaluate whether the subject is actually taking a healthy menu. The health promotion support system includes a data input unit for inputting eating information, medical examination information, nutrition intake standard value information, medical examination standard value information, nutrition / test correspondence information, and intake by nutrition item in the nutrition intake standard value information. Based on information on the recommended range of the amount, the nutrition score calculating unit that calculates a nutrition score by a function in which the intake amount for each nutrition item in the eating information is scored according to whether it is within or outside the recommended range, and the medical examination A test for calculating a test value score by a function in which a test value for each test item of the medical examination information is scored in accordance with the reference value more than or less than the reference value based on the information of the reference value for each test item in the reference value information Using the value score calculation unit, the nutritional item whose correspondence is described in the nutrition / test correspondence information, the nutrition score and the test value score of the test item, the quality of the test value and the quality of the nutrition intake are compounded. And a health nutritional score calculator for calculating a nutritional health score is the score.

Description

  The present invention relates to a health promotion support system that evaluates a meal actually eaten by an individual or a group or a meal actually provided to an individual or a group and provides the evaluation result.

  As one element for maintaining or improving health, it is said that the content of meals and the nutritional balance of meals are important. For this reason, techniques for supporting the promotion of health have been proposed based on the contents of meals and nutritional balance. For example, Patent Document 1 discloses a method in which, for example, a company compares personal health information with a threshold value and provides meal advice to a person who has found health information of a certain threshold value or more. That is, a method for recommending a healthy meal according to the health condition of the subject is shown.

JP 2004-201987

  However, the subject does not necessarily eat as recommended. Therefore, it is necessary to evaluate whether or not a menu that is good for the body is actually selected, but a specific method for the evaluation is not shown.

  In order to solve the above problems, for example, the configuration described in the claims is adopted. The present application includes a plurality of means for solving the above-mentioned problems. An example of the health promotion support system is as follows: (1) Eating information including the date of eating by the individual and the intake by nutrition item of the content eaten , Health checkup information including the checkup date for each individual and the test value by test item, nutrition intake standard value information including the recommended range of intake by nutritional item for individual meals, illness in the test items of the checkup (2) a data input unit for inputting medical examination reference value information including a value used as a risk judgment standard, nutrition / test correspondence information describing a correspondence relationship between nutrition and a test item in the nutrition item and the test item; Based on information on the recommended range of intake for each nutrition item in the nutrition intake standard value information, the nutrition score by a function that the intake for each nutrition item in the eating information is scored according to whether it is within or outside the recommended range Calculate And (3) based on information on the reference value for each examination item in the medical examination reference value information, depending on whether the examination value for each examination item of the medical examination information is greater than or less than a reference value A test value score calculation unit for calculating a test value score by a function for scoring, and (4) the nutritional item in which the correspondence is described in the nutrition / test correspondence information, the nutrition score of the test item, and the test value score. And a health and nutrition score calculation unit for calculating a health and nutrition score, which is a score obtained by combining the quality of the test value and the quality of the nutrition intake.

  ADVANTAGE OF THE INVENTION According to this invention, the quality of the meal or menu actually ingested by the individual or group can be evaluated based on the score which considered the viewpoint of both nutrition information and medical examination information. Problems, configurations, and effects other than those described above will become apparent from the following description of embodiments.

The figure which shows the structure of the health promotion assistance system which concerns on an Example. The figure which shows an example of the menu information 120 of a meal. The figure which shows an example of the dining information 121 which records the result of the meal which an individual ate. The figure which shows an example of the medical examination information 125 which recorded the result of the medical examination which the individual consulted. The figure which shows an example of the nutrition intake reference value information 122 with which it is recommended that an individual takes with a meal. The figure which shows an example of the medical examination reference value information 126. FIG. The figure which shows an example of the nutrition and test | inspection corresponding | compatible information 127 which manages the correspondence of the test | inspection item and nutritional item which are mutually related. The figure which shows an example of the nutrition score information 123. FIG. The figure which shows an example of the test value score information 128. FIG. The figure which shows an example of the healthy nutrition score information 124. FIG. The figure which shows an example of the health nutrition score information 129 classified by menu. The figure which shows an example of the calculation method of the nutrition score calculation part 110. FIG. The figure which shows an example of the calculation process of the test value score calculation part 111. FIG. The figure which shows the example of a definition of the variation of the score which the nutrition score calculation part 110 and the health nutrition score calculation part 112 calculate. The figure which shows an example of the meal evaluation screen for individuals which the selection menu evaluation part 114 according to individual outputs to the output part 104. FIG. The figure which shows an example of the meal change evaluation screen for individuals which the selection menu evaluation part 114 according to an individual outputs to the output part 104. FIG. The figure which shows an example of the screen which evaluates the meal provided with respect to the meal provider. The figure which shows an example of the screen which evaluates the meal provided with respect to the meal provider. The figure which shows an example of the screen for evaluating a meal operator in the company which has entrusted management of an employee cafeteria to a meal operator. The figure which shows an example of the calculation processing procedure of the health and nutrition score calculation part 112. FIG. The figure which shows an example of the score calculation process according to menu which the score calculation part 113 according to menu performs. The figure which shows the other structural example of the health promotion assistance system which concerns on an Example. The figure which shows an example of the relationship of the player in the health promotion assistance system which concerns on an Example.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The embodiment of the present invention is not limited to the examples described later, and various modifications are possible within the scope of the technical idea.

  In this embodiment, the health promotion support system is applied to the evaluation of meals eaten or provided at the employee cafeteria used by employees of the company, and the promotion of employee health is promoted based on the evaluation results. Will be described. For this reason, in this embodiment, a company, a meal business operator entrusted with the operation of an employee cafeteria by the company, and an individual who is an employee of the company are users of the health promotion support system.

(System configuration)
FIG. 1 shows a configuration example of a health promotion support system according to the embodiment. The health promotion support system includes a meal evaluation apparatus 100 and a database 101. The meal evaluation apparatus 100 is a computer device, and includes an input unit 102 such as a keyboard and a mouse, a CPU 103, an output unit 104 such as a display and a printer, a storage unit 105 such as a memory and a hard disk, and a data input / output unit 106 that communicates with a database 101. Etc.

  The storage unit 105 includes a nutrition score calculation unit 110 that calculates an evaluation value (nutrition score) of nutrition included in a meal, and a test value score calculation unit that calculates an evaluation value (test value score) of a test value that constitutes medical examination information. 111. A health and nutrition score calculation unit 112 that calculates a nutritional evaluation value (health and nutrition score) of a diet that affects health based on a test value score and a nutrition score, and a menu-based score calculation unit that calculates a menu-specific score 113, an individual selection menu evaluation unit 114 that evaluates a menu for individuals based on a score, a provision menu evaluation unit 115 that evaluates a menu provided by a food business operator based on the score, and a meal business that evaluates a food business operator based on the score A person evaluation unit 116 is included. Each unit existing in the storage unit 105 is a program that runs on a computer and is appropriately executed through the CPU 103.

  The database 101 includes menu information 120 indicating a menu of meals held by a meal business operator, eating information 121 indicating information about a menu actually eaten by an individual, and nutrition intake reference value information 122 indicating a reference value of dietary nutrition intake. , Personal checkup information 125, checkup reference value information 126 indicating the reference value of each test value constituting the checkup information, nutrition / test correspondence information 127 indicating the relationship of nutrition items related to changes in the test value, meal Nutritional score information 123 for evaluating nutrition, Test value score information 128 for evaluating test values, Health nutrition score information 124 for evaluating the relationship between nutrition and test values, and health nutrition score information for each menu 129 by summarizing score information by menu Is managing.

(Data structure)
FIG. 2 shows an example of meal menu information 120. Menu information 120 manages the amount of nutrition for each menu, such as menu ID 201, menu name 202, energy 203, carbohydrate content 204, salt content 205, and lipid content 206. The menu information 120 is data prepared in advance by a meal business operator who provides meals.

  FIG. 3 shows an example of eating information 121 that records the results of meals eaten by an individual. The eating information 121 manages the eating information ID 301, the individual ID 302 indicating the individual who ate, the date 303 of eating, and the menu IDs 304 to 306 regarding the menu of eating. The dining information 121 is data recorded by the restaurant operator based on information about a menu that is obtained when an individual eats in the employee cafeteria at the time of payment. In this embodiment, only lunch data is recorded as the eating information 121.

  FIG. 4 shows an example of the medical examination information 125 in which the result of the medical examination that the individual has received is recorded. Checkup information 125 includes checkup information ID 401, individual ID 402 indicating an individual, checkup date 403, weight of checkup result 404, blood sugar level 405, systolic blood pressure 406, diastolic blood pressure 407, neutral fat Record the result, such as 408. The medical checkup information 125 is data that records the results of regular medical checkups and clinical surveys. In the case of the present embodiment, it is assumed that the medical examination information 125 is provided and managed by a medical institution or employee that has performed the medical examination.

  FIG. 5 shows an example of the nutrition intake reference value information 122 that an individual is recommended to take with a meal. Nutrition intake standard value information 122 includes an individual ID 501 for identifying an individual, a lower limit value 502 and an upper limit value 503 of a recommended range of energy, a lower limit value 504 and an upper limit value 505 of a carbohydrate intake, a lower limit value 506 and an upper limit value of salt 507, lower limit value 508 and upper limit value 509 of lipid, etc., the appropriate range is shown for each nutritional item. The value shall be created based on the standard value of the academic society, etc., and here it is calculated in advance using the Japanese dietary intake standard indicated by the Ministry of Health, Labor and Welfare. Nutrition intake reference value information 122 is calculated based on information such as height, age, sex, and physical activity level (not shown) in addition to the weight 404 of the medical examination information 125. Here, the nutrient intake reference value information 122 is a lunch reference value, for example, a value that is 1/3 of the appropriate amount for one day is set as a lunch reference value.

  FIG. 6 shows an example of the medical examination reference value information 126. The medical examination reference value information 126 includes a preliminary group reference value 602 indicating a reference value of the spare group for the disease, and a diagnosis for diagnosing the disease for the test item 601 (for example, blood glucose level 405) managed by the medical examination information 125. The reference value 603 is managed. These reference values are set in advance based on guidelines indicated by academic societies such as the Diabetes Society and the Hypertension Society.

  FIG. 7 shows an example of nutrition / inspection correspondence information 127 in which the correspondence between the inspection items and the nutritional items that are related to each other is managed. The nutrition / inspection correspondence information 127 manages the inspection item 701 and the nutrition item 702. For example, intake of carbohydrates containing sugar is related to an increase in blood glucose level, intake of salt is related to an increase in blood pressure, and intake of lipid is related to an increase in neutral fat. Based on these relationships, nutrition / test correspondence information 127 is preset. Information managed in the nutrition / test correspondence information 127 is set based on medical knowledge related to nutrition and test value items.

  FIG. 8 shows an example of the nutrition score information 123. Nutrition score information 123 indicates nutrition score information for one meal unit. The nutrition score information 123 includes a meal information ID 801, a total energy 802 obtained by adding the nutrition amounts of a plurality of menus taken at one meal, a total carbohydrate 803, a total salt content 804, a total lipid 805, and an energy score 806 calculated by a method described later. Manage carbohydrate score 807, salinity score 808, lipid score 809, total nutrition score 810. The nutrition score information 123 stores a result calculated by the nutrition score calculation unit 110 when evaluating a meal. In addition, menu information 120, eating information 121, and nutrition intake reference value information 122 are used for meal evaluation.

  FIG. 9 shows an example of the inspection value score information 128. The test value score information 128 indicates a test value score for each checkup, and includes a personal ID 901, a checkup information ID 902 for specifying checkup information, a blood glucose level score 903 calculated by a method described later, and a systolic blood pressure score 904, diastolic blood pressure score 905, neutral fat score 906, and the like are managed. The test value score information 128 stores the result calculated by the test value score calculation unit 111. The medical examination information 125 and the medical examination reference value information 126 are used to calculate the examination value score.

  FIG. 10 shows an example of the health and nutrition score information 124. The health and nutrition score information 124 indicates a score for one meal, and manages an individual ID 1001, a meal information ID 1002, a carbohydrate score 1003, a salinity score 1004, a lipid score 1005, and a total health and nutrition score 1006 for identifying an individual. The health and nutrition score information 124 stores the result calculated by the health and nutrition score calculation unit 112. For the calculation of the score, nutrition score information 123, test value score information 128, and nutrition / test correspondence information 127 are used.

  FIG. 11 shows an example of the menu-specific health and nutrition score information 129. The menu-specific health and nutrition score information 129 indicates a menu-specific health and nutrition score. The menu-specific health and nutrition score information 129 manages a menu ID 1101, a menu name 1102, a carbohydrate score 1103, a salinity score 1104, a lipid score 1105, and a total health and nutrition score 1106. These scores are calculated by the menu-based score calculation unit 113 by a method described later based on the health and nutrition score information 124 and the like.

(Score calculation method)
FIG. 12 shows the concept of a nutrition score calculation processing method performed by the nutrition score calculation unit 110. FIG. 12 shows a method of calculating a nutrition score with respect to nutrient intake in a graph format. The horizontal axis is the nutrient intake 1201 given as an input value, and the vertical axis is the nutrition score 1202 given as an output value. The horizontal axis is divided by three values: a reference value lower limit 1203, a reference value upper limit 1204, and a reference value upper limit × 2 1205. If the nutrition intake 1201 is between the reference value lower limit 1203 and the reference value upper limit 1204, “0” is output as the nutrition score 1202. When the nutrition intake 1201 is “0” and when the reference value upper limit × 2 1205, “1” is output as the nutrition score 1202. The reference value lower limit 1203 and the reference value upper limit 1204 are set using the lower limit value and the upper limit value of the nutrition intake reference value recorded in the nutrition intake reference value information 122. For example, when calculating the energy score 806 (FIG. 8), the energy lower limit value 502 and the upper limit value 503 are set.

  FIG. 13 shows the concept of the inspection value score calculation processing method by the inspection value score calculation unit 111. FIG. 13 shows a calculation method of the calculation value score for the test values constituting the medical examination result in a graph format. The horizontal axis is a test value 1301 given as an input value, and the vertical axis is a test value score 1302 given as an output value. The horizontal axis is divided by a reserve group criterion 1303 and a diagnostic criterion 1304. When the inspection value 1301 is less than the reserve group criterion 1303, “0” is output as the inspection value score 1302. When the test value 1301 is the diagnostic criterion 1304, “1” is output as the test value score 1302. The spare group criterion 1303 and the diagnostic criterion 1304 are set using the spare group criterion 602 and the diagnostic criterion 603 managed by the medical examination reference value information 126 (FIG. 6). For example, if the blood glucose level score 903 (FIG. 9) is to be calculated, the value “110” of the blood glucose level reserve group 602 is set for the reserve group reference 1303, and the blood glucose level is diagnosed for the diagnostic reference 1304. The value “126” of the reference 603 is set. A similar method is applied to each inspection item.

  FIG. 14 shows a variation example of a nutrition score calculated by the nutrition score calculation unit 110 and a calculation method thereof, and a definition example of the variation of the health nutrition score calculated by the health nutrition score calculation unit 112 and the calculation method thereof. In this example, the definition is No. 1401, a subject 1402 indicating whether the score is for an individual or a group, a meal 1403 indicating whether the meal is an individual meal or a meal for a certain period, and the nutritional item is energy. Nutritional item 1404, nutrition score name 1405, nutrition score calculation method 1406, health nutrition score name 1407, health nutrition score calculation method 1408 It consists of a remarks column 1409 that shows how to use.

  The definition of No. 1 relates to the health nutrition score for individual nutrition items for individual diets. The health nutrition score is calculated by the product of the nutrition score and the test value score. As shown in FIG. 12, the nutrition score here takes a value greater than “0” when the nutrition intake is outside the proper range. Further, as shown in FIG. 13, the inspection value score takes a value larger than “0” when the value is larger (bad) than the reserve group criterion.

  For example, for an item whose test value 1301 is higher than the reserve group standard (ie, there is a risk of illness), if the intake of nutrition related to that test value 1301 is outside the proper range, the health nutrition score is greater than “0” Take the value. A health nutrition score of non- “0” indicates that the nutrition intake is not good for a test value at risk for health. The definition of No. 1 can be used to evaluate nutritional items for a single meal.

  The definition of No. 2 relates to the health nutrition score for all nutritional items for an individual's individual diet. The health nutrition score is calculated by the product of the average of the nutrition score for each individual nutrition item calculated by the definition of No. 1 and the test value score. The definition of No. 2 can be used for comprehensive assessment of nutrition intake or nutrition and laboratory values for an individual meal.

  The definition of No. 3 is related to the health nutrition score for individual nutrition items for a certain period of time. The health and nutrition score here is calculated by the product of the average value of the nutrition score for each nutrition item of the meal in a certain period and the health value score. The definition of No. 3 can be used to evaluate the nutritional balance and its possible health effects over a specified period such as 1 day, 1 week, 1 month, 1 year.

  The definition of No. 4 is used to evaluate the overall score of all nutritional items for a specified period of time.

  The definitions of No. 5 to No. 8 are obtained by applying the above definition to a group, and the calculation method is a value obtained by averaging each score for the group. The health and nutrition score calculated according to these definitions can be used for evaluation of meals on a certain day of the group and evaluation of meals for a certain period of the group. The evaluation results for these groups can be used not only when the food service provider evaluates the contents of the meal provided by the food service provider, but also when the company evaluates the food service provider entrusted with the operation of the employee cafeteria.

(Example of GUI)
15 and 16 show an example of a meal evaluation screen for individuals output by the individual selection menu evaluation unit 114 to the output unit 104. FIG.

  FIG. 15 is a screen example suitable for use when evaluating meals taken by an individual and displaying a good combination of meals and a bad combination of meals. The individual meal evaluation screen 1501 displays two tables, a good combination list 1502 and a bad combination list 1503. The good combination list 1502 displays the ranking 1504 of the good combination, the date 1505 when the meal of the combination was eaten, the menu 1506 actually eaten, and the health nutrition score 1507. Similarly, the bad combination list 1503 displays a ranking 1511 of bad combinations, a date 1512 of eating, a menu 1513 of eating, and a health and nutrition score 1514.

  The personal selection menu evaluation unit 114 searches for the target personal ID 302 and date 303 (here, for February 2013) based on the eating information 121, and based on the eating information ID 301, health nutrition A health and nutrition score is acquired from the eating information ID 1002 of the score information 124. Here, it is assumed that the carbohydrate score 1003 is handled, and eating information IDs 1002 of the top 3 cases and the bottom 3 cases having a high carbohydrate score are acquired. After that, the individual selection menu evaluation unit 114 returns to the eating information 121 and acquires the menu IDs described in the menu information 304 to 306 based on the eating information ID 301 corresponding to each of the top 3 cases and the bottom 3 cases. . Further, the individual selection menu evaluation unit 114 acquires the menu name 202 corresponding to the acquired menu ID 201 from the menu information 120 and displays it in the eating menu 1506 and the health and nutrition score 1513. Also, the individual selection menu evaluation unit 114 displays the date 303 on the date 1505 and the carbohydrate score 1003 on the health and nutrition score 1507, respectively. The type of score displayed on the screen is not limited to the carbohydrate score 1003. For example, a salt content score 1004, a lipid score 1005, and a total health and nutrition score 1006 can be switched through an operation input on the screen.

  Here, the health nutrition score corresponds to a value calculated based on the definition of No. 1 in FIG. The total health and nutrition score corresponds to a value calculated based on the definition of No. 2 in FIG. As described above, using the individual meal evaluation screen 1501 shown in FIG. 15, each employee can see which combination is good for the menu combination he / she selects and what is bad. You can know what happened.

  In addition, employees can choose what nutritional items they are interested in and know what dietary combinations are good or bad for the nutrients. You can know what kind of meal combination is good or bad for nutrition. Further, instead of displaying the health and nutrition scores 1507 and 1515, nutrition scores may be displayed. This is because the health nutrition score or the total health nutrition score is all “0” and cannot be evaluated in the case of a person who does not have a test value equal to or greater than the preliminary group. In such a case, the meal can be evaluated by displaying the nutrition score and the total nutrition score.

  FIG. 16 is an example of a screen suitable for use when confirming a change in evaluation of a meal taken by a person during a certain period. The individual meal change evaluation screen 1521 displays a graph 1522 showing the score distribution of a plurality of periods to be compared and each average score 1523 of the periods to be compared. In the case of FIG. 16, a graph 1522 showing the score distribution displays the distribution of the score of the meal taken in January and the distribution of the score of the meal taken in February. Shown is the frequency distribution of the score for each meal. The number of times the score is “0” for the entire meal, the number of times greater than “0” and less than or equal to “0.5”, "The number of times less than or equal to" 1 "is displayed in such a way that the ratio of each number can be compared.

  In the case of FIG. 16, the upper row is the score distribution for January, and the lower row is the score distribution for February. From the contents of this figure, it can be seen that the number of meals with low (good) scores is higher in February than in January, and that the tendency of their meals is improving. Also, comparing the January period score 1523 with the February period score 1523, it can be seen that the difference was improved. The difference is displayed in the period score improvement 1524. The period score 1523 includes the period nutrition score, the period health nutrition score, the period total nutrition score, the period total health nutrition score, and the like shown in the definitions of No. 3 and No. 4 in FIG. These scores can be changed according to individual interest.

  17 and 18 show an example of a provision menu evaluation screen for a meal business operator that the provision menu evaluation unit 115 outputs to the output unit 104. FIG. A meal business operator has a menu of a large number of meals in advance, and determines a menu to be provided on a certain day by combining some of them. An employee who uses the employee cafeteria selects several items from the provided menu and eats a meal.

  FIG. 17 is an example of a screen for evaluating the combination of daily provided menus. The provided menu evaluation screen 1701 for meal business operators evaluates combinations of menus provided by the food business operators, and displays a list 1702 of provided menus of good combinations and a list 1703 of provided menus of bad combinations. In a list 1702 of good combinations, a date 1704 when the menu is provided, a combination 1705 of the provided menu, and a score (group health nutrition score) 1706 of the combination of the provided menu are displayed. Similarly, the bad combination list 1703 displays the date 1711 when the menu is provided, the provided menu combination 1712, and the provided menu combination score (group health and nutrition score) 1713. The type of the total health and nutrition score displayed in the score 1713 can be selected in the score type column 1715, and combinations of provided menus displayed in the list tables 1702 and 1703 are ranked (sorted) based on the selected score.

  The information displayed here is information created by the provision menu evaluation unit 115. The provided menu evaluation unit 115 acquires information on a month to be evaluated based on the date 303 of the eating information 121 (here, for February). Further, the provided menu evaluation unit 115 refers to the health and nutrition score information 124, and is based on the nutrition score information 123 calculated by the nutrition score calculation unit 110 and the health and nutrition score information 124 calculated by the health and nutrition score calculation unit 112. The score information of the month to be acquired is acquired and the display content is determined. For the score, use the group nutrition score, group health nutrition score, group total nutrition score, group total health nutrition score, etc. defined in No. 5 and No. 6 in FIG. Calculate

  The menu evaluation screen 1701 for meal business operators regards the days with low scores for these groups as a combination that has a good impact on health, displays it in the list 1702 of good combinations, and the days with a high score have a negative impact on health. It is regarded as a combination, and is displayed in a list 1703 of bad combinations.

  From this screen, the meal service provider provides a combination of menus to be provided, in particular, a person who has a problem with his / her health condition selects a meal that may adversely affect his / her health condition. It is possible to know whether or not a person who has a problem in his / her health condition provides a combination of menus for selecting a meal that does not adversely affect health.

  By using this screen, the meal company can stop providing a menu such as a bad combination day and provide a good combination menu. Thereby, a meal can be provided so that it may support maintaining the healthy state of the individual who uses a cafeteria.

Further, although not shown, the display as shown in FIG. 16 is changed to the whole group providing meals, displayed as a group nutrition score or a group total nutrition score, and displayed before and after changing the combination of provided menus. Thus, it is possible to know whether the change of the menu combination has been improved in a good direction.

  FIG. 18 is an example of a screen for viewing an evaluation for each provided menu provided by a meal company. The provided menu evaluation screen 1721 for the meal business operator displays a list 1722 of menus that are highly likely to have an adverse effect on health. In the list 1722, a menu name 1723, a provision date 1724, and a score (group health nutrition score by menu) 1725 are displayed. The type of the total health and nutrition score displayed in the score 1725 can be selected in the score type column 1726, and the provided menu displayed in the list table 1722 is ranked (sorted) based on the selected score.

  The provided menu evaluation unit 115 calculates the score for each menu using the information of the nutrition score information 123 and the health nutrition score information 124. Since the nutrition score information 123 and the health nutrition score information 124 are scores of a single eating unit of an individual, for example, for the provided menu, the score of the entire eating including the corresponding menu is totaled to obtain the average, The obtained average value is used as a score for each menu. By displaying the menus in the order of the calculated scores, it is possible to display a menu that has a high possibility of adversely affecting health.

  By referring to this display, the meal business operator can grasp a menu that is often selected by people with poor health. For example, a meal business operator can change the menu material and cooking method with reference to this display, and change the menu to a menu that has little influence even if selected by a person with poor health. In particular, by displaying the nutrition score for each nutritional item or the health nutritional score, it is possible to grasp which nutritional item to improve on the menu is less likely to be affected. In addition, although not shown in the figure, by referring to the scores before and after changing the menu material and cooking method, it is possible to grasp whether the change of the material and cooking method has a positive effect on the health status. Can do.

  By the way, for companies that outsource the provision of meals at employee cafeterias, etc., the meal provider provides meals that are good for the user's health and / or the contents of the meals provided There is a need to evaluate that has improved to a healthy diet.

  FIG. 19 is a diagram showing an example of a screen for evaluating a restaurant operator in a company entrusting the management of an employee cafeteria to a restaurant operator. The meal business operator evaluation screen 1901 displays a graph 1902 showing the relationship between the meal business person's dietary trends and the health status of individuals belonging to the company. In the same screen, a graph legend 1903 is displayed. The horizontal axis of the graph indicates the nutrition score. FIG. 19 shows a group period nutrition score (No. 7 in FIG. 14). The vertical axis of the graph is the test value score.

  The meal business operator evaluation unit 116 creates this graph using the nutrition score information 123 calculated by the nutrition score calculation unit 110 and the test value score information 128 calculated by the test value score calculation unit 111. For example, if the year to be evaluated (current year) is 2012, the nutritional score and test value score for this year use scores calculated from eating information and medical examination information for 2012. For example, when the comparison year (last year) is 2011, the score calculated from the eating information and medical examination information of 2011 is used.

  For example, the relationship between salinity and systolic blood pressure can be found in the last year's salinity group period nutrition score and systolic blood pressure test score plot 1911, and this year's salinity group period nutrition score and systolic blood pressure test score plot. Displayed as 1921.

  Also, for example, the relationship between lipids and triglycerides can be obtained from the plot 1912 of the lipid group period nutrition score and the triglyceride test value score last year. Plot 1922 shows that it has changed.

  Similarly, the relationship between carbs and blood glucose was changed from last year's carbohydrate population period nutrition score and blood glucose group period nutrition score plot 1913 to this year's carbohydrate group period nutrition score and blood glucose group period nutrition score plot 1923. Display changed.

  The relationship between dietary fiber and HbA1c is from plot 1914 of last year's dietary fiber population duration and HbA1c population duration nutrition score to plot 1924 of this year's dietary fiber population duration nutrition score and HbA1c population duration nutrition score 1924 Display changed.

  The relationship between energy and BMI has changed from last year's plot 1915 of energy population duration nutrition score and BMI population duration nutrition score to 1925 plot of energy population duration nutrition score and BMI population duration nutrition score this year. indicate.

  In the case of FIG. 19, the systolic blood pressure score was high as a group (high blood pressure) and the nutrition score was high (high salt) in the previous fiscal year. It can be seen that the amount of salt is decreasing and that the systolic blood pressure of the test value is also improving.

  The relationship between the nutrition item and the inspection item is created by plotting the score of the item associated with the nutrition / inspection correspondence information shown in FIG. In this way, the person in charge of a company that entrusts meals to meal providers can determine the position of the health status of individuals belonging to the company by looking at the relationship between changes in nutritional scores and changes in test score. And how it has changed during the health checkup, and whether the bad test item is providing meals so that the meal operator has a positive effect on the health status, You can check if you are improving your meal content to improve.

  In addition, although not shown in the figure, in the screen shown in FIG. 16, the score is a group period health and nutrition score (No. 7 and No. 8 in FIG. 14), and the distribution of scores taken by individuals in the meal is shown in the previous year and this year. It is possible to confirm whether or not the score distribution has improved in a good direction.

(Score calculation method)
The health nutrition score calculation processing procedure executed by the meal evaluation apparatus 100 (mainly the health nutrition score calculation unit 112) will be described with reference to FIG.

  The data input / output unit 106 acquires menu information 120, eating information 121, and nutrition intake reference value information 122 from the database 101 (2001). Next, the nutrition score calculation unit 110 calculates a nutrition score based on the menu information 120, the eating information 121, and the nutrition intake reference value information 122 (2002). Here, description will be made by taking, as an example, information with a dining information ID 301 “K0001” recorded for a person whose personal ID 302 in the eating information 121 is “P0001”. It can be seen from the eating information 121 that this person eats the menu specified by “M0001” (menu ID 304) and the menu specified by “M0002” (menu ID 305). Searching the menu information 120 for menu IDs that match these menu IDs, it can be seen that the person of “P0001” is eating “rice” and “tonkatsu”.

  Further, it can be seen from the menu information 120 that the energy 203 of “rice” is “250” and the carbohydrate 204 is “60”. Similarly, it can be seen that the energy 203 of “tonkatsu” is “650” and the carbohydrate 204 is “20”. Therefore, it can be seen that the person of “P0001” has acquired a total of “900” energy by eating and has acquired a total of “80” carbohydrates. The nutrition score calculation unit 110 calculates the total value for each nutrition item of one meal in such a procedure.

  Next, the nutrition score calculation unit 110 refers to the nutrition intake reference value information 122 and acquires reference value information for each nutrition item for which the personal ID 501 is set for “P0001”. For example, “700” is acquired as the lower limit value 502 of energy, and “800” is acquired as the upper limit value 503 of energy. The nutrition score calculation unit 110 applies the reference value information to the nutrition score calculation processing described with reference to FIG. 12, calculates a score for each nutrition item, and outputs the calculation result as the nutrition score information 123 (FIG. 8). To store. In this example, the eating information ID 801 is “K0001”, the total energy 802 is the total energy consumed in one meal, and the total carbohydrate 803 is the total carbohydrate consumed in one meal. For example, the total value of each nutritional item acquired in one meal is stored.

  The nutrition score calculation unit 110 stores the calculation result of the energy-related nutrition score in the energy score 806, and stores the calculation result of the carbohydrate nutrition score in the carbohydrate score 807. The same applies to other scores. Incidentally, in FIG. 5, the upper limit value 503 of energy is “800”, whereas the total energy 802 consumed by the person “P0001” is “900”, which exceeds the upper limit value. Therefore, the energy score 806 is about 0.125 (= (900-800) / 800). On the other hand, the total carbohydrate 803 consumed by the person of “P0001” is “80”, which is less than the lower limit value “100”. For this reason, the carbohydrate score 807 is about 0.2 (= 1− (80/100)). It can calculate similarly about the nutritional score regarding another nutritional item. This nutrition score corresponds to the score No. 1 in FIG. The total nutrition score 810 is an average value of the individual nutrition scores, and the person with the personal ID 1001 “P0001” is about 0.49. This total nutrition score 810 is the score of No. 2 in FIG. This calculation is applied to all eating information, and nutrition score information 123 is calculated. Thus, since the nutritional score takes a value larger than “0” when it falls outside the proper range of nutrition, whether the nutrition intake is within the proper range or not is out of the proper range depending on the magnitude of the score value. The case can indicate how far off.

  Next, the data input / output unit 106 acquires the medical examination information 125 and the medical examination reference value information 126 from the database 101 (2003). Thereafter, the test value score calculation unit 111 applies the calculation method shown in FIG. 13 to the health check reference value information 126 of the health check information 125 to calculate the test value score (2004). Here, the medical examination information recorded for the person whose personal ID 402 is “P0001” and whose medical examination information ID 401 is “H0001” will be described as an example. In this case, the blood glucose level 405 is “120”, the blood glucose level reserve group criterion 602 is “110”, and the diagnostic criterion 603 is “126”. Therefore, the blood sugar level test value score 903 is 0.625 (= (120-110) / (126-110)). Similarly, for each test value, a systolic blood pressure score 904, a diastolic blood pressure score 905, a triglyceride score 906, and the like are calculated and stored in the test value score information 128. This is performed for the medical examination information 125 of all persons. In this way, since the test value score takes a value greater than “0” when exceeding the diagnostic criteria of the preliminary group, whether or not the test value is within the appropriate range is determined by the magnitude of the score value. If it exceeds, you can show how far it is off.

  Next, the data input / output unit 106 acquires the nutrition / test correspondence information 127 from the database 101 (2005). Next, the health and nutrition score calculation unit 112 acquires the individual test value score from the test value score information 128 via the data input / output unit 106 (2006). Here, it is assumed that the test value score of the person whose personal ID 901 is “P0001” is acquired.

  At this time, the health and nutrition score calculation unit 112 acquires a nutrition score related to the same individual's eating information via the data input / output unit 106 (2007). Here, the nutrition score with the eating ID 801 “K0001” is acquired from the nutrition scores of the person with the personal ID 802 “P0001”.

  Furthermore, the health and nutrition score calculation unit 112 calculates a health and nutrition score using the corresponding test value score and nutrition score from the nutrition / test correspondence information 127 (2008). In the case of the nutrition / test correspondence information 127 shown in FIG. 7, the first line includes a description indicating the correspondence between the blood sugar level and the carbohydrate. Therefore, the health and nutrition score calculation unit 112 calculates a health and nutrition score using the blood glucose level score and the carbohydrate score. Here, “0.13”, which is the product of the value “0.63” of the blood sugar level score 903 and the value “0.20” of the carbohydrate score 807, is the health nutrition score with carbohydrates. This score is the No. 1 health and nutrition score in the table of FIG. This calculation is repeated until all combinations of nutrition / test correspondence information are completed (2009). The nutrition / test correspondence information 127 shown in FIG. 7 includes a combination of “blood sugar level and carbohydrate”, a combination of “systolic blood pressure and salt”, a combination of “diastolic blood pressure and salt”, and “neutral fat and lipid”. Since the combinations are described, the health and nutrition score calculation unit 112 repeats the calculation process by the number of these combinations. In the process of this iterative calculation, the health and nutrition score calculator 112 aggregates the values of the individual health and nutrition scores, and calculates the average value as the total health and nutrition score 1006 (2010). This score is the total health and nutrition score of No. 2 in FIG.

  Furthermore, the health and nutrition score calculation unit 112 calculates a total health and nutrition score 1006 for all eating information of the same person (2011). In the example of FIG. 3, it is recorded that the person with personal ID 302 “P0001” had a meal with eating information ID 301 “K0003” on the next day of January 20, 2013. Therefore, the health and nutrition score calculation unit 112 similarly calculates the health and nutrition score and the total health and nutrition score for the data “K0003”. The calculation here is executed for a preset period (for example, a period from the previous calculation, a monthly unit, a year unit, etc.). In this calculation process, the health and nutrition score calculator 112 aggregates the nutrition score, health and nutrition score, total nutrition score and total health and nutrition score for each nutrition item during the period, and calculates the average value within the corresponding period. Thus, a period nutrition score and a period health nutrition score (No. 3 in FIG. 14), a period total nutrition score and a period total health nutrition score (No. 4 in FIG. 14) are calculated (2012). These calculations are repeated until all people are calculated (2013). In this example, since the calculation for the person whose personal ID 302 is “P0001” is completed, the same calculation is executed for the next person “P0002”. In this way, the nutrition score, health nutrition score, total nutrition score, total health nutrition score, period nutrition score, period health nutrition score, period total nutrition score, period total health for all people recorded in the eating information Calculate nutritional score.

  Thereafter, the health and nutrition score calculation unit 112 aggregates the nutrition score, total nutrition score, and the like calculated for all persons to be managed, and calculates the average value per person for each score, thereby calculating the score for the group. Is calculated (2014). Daily group population score and group health nutrition score (No. 5 in FIG. 14), total nutrition score and total health nutrition score averaged by number Total Nutrition Score and Group Total Health Nutrition Score (No. 6 in FIG. 14), Group Period Nutrition Score and Group Period Health Nutrition Score (in FIG. 14) obtained by averaging the nutrition score and health nutrition score by the number of people and the number of meals during the period. No. 7), the total nutrition score and the total health nutrition score (No. 8 in FIG. 14) are calculated by averaging the total nutrition score and the total health nutrition score by the number of people and the number of meals during the period. Although not shown, these values are stored in the nutrition score information 123 and the health nutrition score information 124 in units of months, years, individuals, groups, etc., and are used for screen display.

  As shown above, the health nutrition score is: (1) a nutrition score that indicates whether the nutrition is outside the proper range, or if it is outside the proper range, and (2) the test value. The health status is calculated based on the value of the health and nutrition score because it is calculated using the test value score that indicates whether the value is within the appropriate range or if the value is outside the appropriate range. It is possible to extract a state in which the intake of nutritional items that are bad and highly likely to affect the health state is not appropriate. Therefore, by using this score, the meal you are eating or provided by a meal operator may have a positive or negative effect on your health. You can evaluate whether there is.

  Next, an example of the menu score calculation process executed by the menu score calculation unit 113 will be described with reference to FIG. The menu-specific score calculation unit 113 acquires menu information 120, eating information 121, nutrition score information 123, and health nutrition score information 124 from the database 101 via the data input / output unit 106 (2101). Thereafter, the score calculation unit 113 for each menu selects one menu from the menu information 120 (2102). For example, “rice” with menu ID 201 “M0001” is selected as a target. Next, the menu-based score calculation unit 113 selects one eating information 121 (2103). Here, the dining information whose dining information ID 301 is “K0001” is selected.

  Next, the menu-based score calculation unit 113 checks whether or not the target menu is included in the selected eating information (2104). In this example, the meal with the eating information ID 301 of “K0001” includes the menu with the menu ID 304 of “M0001”, and the nutrition score and the health nutrition score are aggregated for the menu (2105). Here, the menu-specific score calculation unit 113 aggregates the nutrition score for each nutrition item from the records having the eating information ID 801 “K0001” in the nutrition score information 123 as the nutrition score having the menu ID “M0001”. Also, the menu-specific score calculation unit 113 aggregates the health nutrition score for each nutrition item as the health nutrition score for the menu ID “M0001” for the record having the eating information ID 1002 “K0001” from the health nutrition score information 124. . The menu-based score calculation unit 113 repeats this tabulation process for all eating information (2106). For example, a record whose eating information ID 301 is “K0002” does not include a menu whose menu ID is “M0001”, but a record whose eating information ID 301 is “K0003” is a menu whose menu ID is “M0001”. This is included. In this manner, the menu-based score calculation unit 113 totals the eating information for a predetermined period (for example, monthly, yearly, etc.) recorded.

  Thereafter, the menu-specific score calculation unit 113 calculates the average value by dividing the tabulated nutrition score and health nutrition score by the number of meals, thereby obtaining the menu nutrition score and the menu health nutrition score (2107). The menu-specific score calculation unit 113 repeats this calculation process for all menus, thereby calculating a menu-specific nutrition score and health nutrition score (2108).

  As mentioned above, by calculating the score of a single menu from the possibility of nutritional effects due to eating, menus that are easy to select for people with poor health, those with poor health Menus with high possibility can be extracted and evaluated. As a result, the meal provider may choose to change the ingredients and cooking method of such menus, or not to provide the appropriate menus, etc. Can be reduced. In the above-described embodiment, the menu is evaluated with respect to the entire eating information. However, by calculating the nutrition score and the health nutrition score for each menu on an individual basis, the individual has a bad influence on his / her health condition. You can know the menu that may be.

  In the above-described embodiment, when the score for each menu is totaled, the score of the eating information including the target menu is totaled. However, the ratio of the menu included in the eating information (for example, the number of times of one eating) Weighting may be performed according to the ratio of the amount of carbohydrate of a target item such as rice to the amount of carbohydrate). Thereby, the contribution of the amount of nutrition contained in the menu can be reflected in the score.

  Next, another embodiment of the health promotion support system will be described.

(System configuration)
FIG. 22 shows another configuration example of the health promotion support system. Note that, in FIG. 22, the same reference numerals are given to the portions corresponding to those in FIG. In the health promotion support system according to the present embodiment, a health information management server 2201, a meal business operator terminal 2203 used by a food business operator, and a terminal 2205 used by an individual or a company are connected via a network 2206.

  The health information management server 2201 includes a storage unit 2211 for storing programs and data, an input unit 2212 such as a keyboard and mouse, a CPU 2213, an output unit 2214 such as a display and a printer, a communication unit 2215 that communicates with a terminal and the like via a network, It has a data input / output unit 2216 and is connected to the database 2202 via the data input / output unit 2216.

  The storage unit 2211 of the health information management server 2201 includes a nutrition score calculation unit 110, a test value score calculation unit 111, a health nutrition score calculation unit 112, an individual selection menu evaluation unit 114, and a meal business operator evaluation unit 116. . The database 2202 of the health information management server 2201 includes nutrition intake reference value information 122, nutrition score information 123, health nutrition score information 124, medical examination information 125, medical examination reference value information 126, nutrition / test correspondence information 127, and test value score. Information 128 is managed.

  The meal business operator terminal 2203 includes a storage unit 2221 for storing programs and data, an input unit 2222 such as a keyboard and a mouse, a CPU 2223, an output unit 2224 such as a display and a printer, and communication for communicating with the health information management server 2201 via a network. A unit 2225 and a data input / output unit 2226, which are connected to the database 2204 via the data input / output unit 2226. The storage unit 2221 of the meal business operator terminal 2203 includes a menu-based score calculation unit 113 and a provided menu evaluation unit 115. The database 2204 of the meal business operator terminal 2203 manages menu information 120 and eating information 121.

  A terminal 2205 used by individuals and companies includes a storage unit 2231 for storing programs and data, an input unit 2232 such as a keyboard and mouse, a CPU 2233, an output unit 2234 such as a display and a printer, and a health information management server 2201 via a network. A communication unit 2235 for communication is included. The storage unit 2231 of the terminal 2205 has a browsing program 2242 that refers to information of the health information management server 2201.

  FIG. 23 shows an example of the relationship of players involved in the health promotion support system according to the present embodiment. In the case of this system, companies 2301 that entrust the operation of employee cafeterias, individuals 2302 such as company employees, meal operators 2303 that provide meals to individuals through employee cafeterias, etc. entrusted by companies, improve health There is an information service provider 2304 that provides services to support.

  The information service provider 2304 has a health information management server 2201 and provides information services to the meal provider 2303, the company 2301, and the individual 2302. The meal business operator 2303 installs and uses the meal business operator terminal 2203. The company 2301 and the individual 2302 use the health promotion support system using the terminal 2205.

  At the start time, the medical examination reference value information 126 is set in the database 2202 of the health information management server 2201. In addition, menu information 120 scheduled to be provided by the restaurant operator 2303 is set in the database 2204 of the restaurant operator terminal 2203.

  First, the company 2301 concludes a contract for operating an employee cafeteria with a restaurant operator 2303 (2311). After the contract is concluded, the company 2301 entrusts the management of the health information 125 by entrusting the health check information of the employee to the information service provider 2304 (2312). The medical examination information 125 is stored in the health information management server 2201, and the nutrition intake reference value information 122 is created based on information such as the weight of the medical examination information 125.

  In addition, the test value score calculation unit 111 calculates a test value score from the health check result of the individual 2302 stored in the health check information 125 and stores it as the test value score information 128 in the database 2202. The individual 2302 pays for the meal using the cafeteria operated by the restaurant operator 2303 (2313). The meal circumstances person 2303 provides a meal to the individual 2302 (2314), and creates the dining information 121 using the payment information.

  The meal business operator 2303 provides the information service provider 2304 with information on who has taken what kind of nutrition from the eating information 121 and the menu information 120 (2315). Here, the eating information 121 and the menu information 120 are transmitted from the communication unit 2225 to the health information management server 2201 via the network 2206. The health information management server 2201 receives eating information and menu information through the communication unit 2215. Thereafter, the health information management server 2201 (nutrition score calculation unit 110) calculates the nutrition score using the nutrition intake reference value information 122 and stores it as the health nutrition score information 123 in the database 2202. Furthermore, the health information management server 2201 (health nutrition score calculation unit 112) calculates the health nutrition score using the nutrition score information 123 and the test value score information 128, and stores the health nutrition score information 124 in the database 2202. As the individual 2302 repeatedly uses the cafeteria operated by the meal business operator 2303, the eating information 121, the nutrition score information 123, and the healthy nutrition score information 124 are accumulated in the database 2202 every day.

  Next, the individual 2302 uses the browsing program 2242 of the terminal 2205 to use the meal evaluation service for individuals (2316). At this time, the health information management server 2201 (the individual-specific selection menu evaluation unit 114) transmits the health and nutrition score information 124 and the like via the network 2206. The terminal 2205 (browsing program 2242) displays the individual meal evaluation screen 1501 on the display of the output unit 2234. When referring to the individual meal change evaluation screen 1521, the individual selection menu evaluation unit 114 (health and nutrition score calculation unit 112) calculates the health and nutrition score for a certain period and creates the individual meal evaluation screen 1501 and outputs it. This is displayed on the display of section 2234. The individual 2302 refers to the personalized meal evaluation screen 1501 using the terminal 2205, and refers to information on whether the meal he / she selected is good or bad for his / her health, and what kind of meal was good. Then, review the menu to be selected for the next meal (2317). Further, the individual 2302 confirms whether or not his / her meal selection is improved by referring to the individual meal change evaluation screen 1521.

  The meal operator 2303 uses the provided menu evaluation unit 115 of the meal operator terminal 2203 and uses the provided menu evaluation service (2318). The provision menu evaluation unit 115 acquires the nutrition score information 123 and the health nutrition score information 124 from the health information management server 2201, and displays the provision menu evaluation screen 1701 by counting the scores for each meal provision date. Also, the provided menu evaluation unit 115 displays the provided menu evaluation screen 1721 by summing up the nutrition score and the health nutrition score for each menu by the menu-based score calculation unit 113.

  By referring to the provided menu evaluation screen 1701, the person in charge of creating the menu of the meal business operator 2303 determines whether the combination of provided meals is good or bad for the health of the individual who is using it, and what combination is good And review the combination of provided menus (2319). Then, the service usage fee is paid to the information service provider (2320).

  By referring to the provided menu evaluation screen 1721, the person in charge of the menu creation of the meal business operator 2303 can know about the menu that is likely to have a negative effect on health among the provided menus. It is possible to review the menu, such as changing ingredients and cooking methods, and not using it for menu combinations.

  As described above, the meal business operator 2303 creates a menu that is good for the body and provides the meal, but can evaluate whether or not a menu that is good for the body is actually selected. In addition, a meal business operator 2303 that operates a cafeteria may provide a plurality of meals in combination from day to day. As described above, the meal business operator 2303 can evaluate whether menus are combined and provided so as to contribute to the maintenance and enhancement of the health of the employees of the employee cafeteria.

  In addition, it is difficult for the food service provider 2303 to grasp detailed health information such as personal checkup results from the viewpoint of personal information protection, etc., and it is difficult to evaluate the impact on the health of individuals who use the employee cafeteria . However, in the method of this embodiment, the meal business operator 2303 does not need to hold or refer to personal medical examination information, and the provided meal may have a negative effect on the individual using the employee cafeteria. You can know if there is. Accordingly, there is an effect that the content of the meal can be changed so as to provide a healthy menu to an individual who uses the employee cafeteria. In addition, referring to the change of the score before and after the menu is changed, there is an effect that it is possible to grasp whether or not the result of the change of the menu or the menu combination performed by the food business operator is good.

  Next, the company 2301 uses the meal business operator evaluation service through the browsing program 2242 of the terminal 2205 (2321). The health information management server 2201 transmits the test value score information 128 calculated by the meal business operator evaluation unit 116, the period nutrition score calculated by the nutrition score calculation unit 110, and the like to the terminal 1805 via the network 1806. The browsing program 2242 of the terminal 2205 creates a meal business operator evaluation screen 1901 and displays it on the display of the output unit 2234. The person in charge of the company 2301 refers to the meal operator evaluation screen 1901 so that the contracted meal operator 2303 provides a meal that is good for the health of the employee and is also better for the health. You can know if it is improving. The person in charge of the company 2301 makes a contract to provide a healthy meal, encourages improvement if there is no improvement, changes the contract to another meal operator 2303, etc. Can be reviewed (2322).

  In the embodiments described so far, the description has been given by taking the employee restaurant of the employee cafeteria as an example. Any company that provides meals at restaurants, supermarkets, convenience stores, etc., records information about the meals from purchase records, etc., and has information about nutrition of meals. In addition, when there are a plurality of food business operators, by selecting the food business operators using the displays of FIGS. You can know if it ’s good.

(1) In the above-described embodiment, the processing method shown in FIG. 12 is applied to the processing of the nutrition score calculation unit. Specifically, “0” if the nutrient intake is within the reference range, and “0” or the upper limit of the reference value depending on the difference from the reference value if the nutrition intake is less than the reference lower limit or greater than the reference range. An example of a calculation method that increases linearly toward 2 times is described. However, other functions may be used for calculating the nutritional score, for example, a curvilinear function such as a logistic curve. In addition, when the relationship between the intake amount and the test value is clarified medically, such a relationship may be adopted. Various functions can be used if it is possible to express whether the nutritional intake is within the range of the reference value or out of the range, and if it is out of the range, how much it is out of range.

(2) In the above-described embodiment, the processing method shown in FIG. 13 is applied to the processing of the inspection value score calculation unit. Specifically, the calculation method has been described by taking an example of “0” when the number is less than the reserve group and linearly increasing toward the diagnosis reference value when exceeding the reference value of the reserve group. However, other functions may be used, for example, a curved function such as a logistic curve. In addition, such a function may be used when the contribution of the test value to an event such as a serious illness or death in the future is medically clear. If there is a risk of progression or worsening of the disease, and if there is a risk of progression or worsening of the disease, various functions can be used. it can.

(3) In the above description, the relationship between one nutritional item and one test item is shown. However, when one nutritional item affects multiple test values, multiple nutritional items have one test. If the value is affected, they may be combined. Moreover, when the contribution with respect to a test value is clarified medically, you may attach a weight according to the contribution. In addition to the illustrated relationship, new knowledge can be reflected by adding the relationship between the inspection item and nutrition to the nutrition / inspection correspondence information.

(4) The present invention is not limited to the configuration of the embodiment described above, and includes various modifications. For example, in the above-described embodiments, in order to explain the present invention in an easy-to-understand manner, some embodiments are described in detail, and it is not always necessary to include all the configurations described. Further, a part of a certain embodiment can be replaced with the configuration of another embodiment, and the configuration of another embodiment can be added to the configuration of a certain embodiment. It is also possible to add other configurations to the configuration of each embodiment, replace a partial configuration of each embodiment with another configuration, or delete a partial configuration of each embodiment.

  Moreover, you may implement | achieve some or all of each structure, a function, a process part, a process means, etc. which were mentioned above as an integrated circuit or other hardware, for example. Each of the above-described configurations, functions, and the like may be realized by a processor interpreting and executing a program that realizes each function. That is, each configuration may be realized by software. In this case, information such as programs, tables, and files for realizing each function can be stored in a memory, a hard disk, a storage device such as an SSD (Solid State Drive), or a storage medium such as an IC card, an SD card, or a DVD. .

  Control lines and information lines indicate what is considered necessary for the description, and do not represent all control lines and information lines necessary for the product. In practice, it can be considered that almost all components are connected to each other.

100 Meal Evaluation Device 101 Database 102 Input Unit 103 CPU
104 Output unit 105 Storage unit 106 Data input / output unit 110 Nutrition score calculation unit 111 Test value score calculation unit 112 Health nutrition score calculation unit 113 Menu-specific score calculation unit 114 Individual-specific selection menu evaluation unit 115 Provided menu evaluation unit 116 Food business operator Evaluation unit 120 Menu information 121 Eating information 122 Nutrition intake standard value information 123 Nutrition score information 124 Health nutrition score information 125 Health examination information 126 Health examination reference value information 127 Nutrition / test correspondence information 128 Test value score information 129 Menu-specific score information

Claims (14)

In a health promotion support system that evaluates information on meals eaten by individuals,
Eating information including the intake by the nutritional item of the date when the individual ate and the contents of the eating, medical examination information including the examination date for each individual and the examination value by the inspection item, and nutritional items for the individual meal Nutrition intake standard value information including the recommended range of intake, health examination reference value information including values that serve as criteria for determining the risk of illness in the examination items for medical examination, nutrition and examination items in the nutrition items and the examination items, A data input unit for inputting nutrition / test correspondence information describing the correspondence between
Based on information on the recommended range of intake for each nutrition item in the nutrition intake standard value information, the nutrition score by a function that the intake for each nutrition item in the eating information is scored according to whether it is within or outside the recommended range A nutritional score calculator for calculating
Based on the information of the reference value for each examination item in the medical examination reference value information, the examination value score is calculated by a function that the examination value for each examination item of the medical examination information is scored according to the reference value above or below the reference value. A test value score calculation unit to calculate,
The health nutrition score, which is a score that combines the quality of the test value and the quality of the nutrition intake using the nutrition score and the test value score of the nutrition item and the test item for which the correspondence is described in the nutrition / test correspondence information A health promotion support system, comprising: a health and nutrition score calculation unit for calculating The health promotion support system according to claim 1,
The health and nutrition score calculating unit calculates the health and nutrition score as an average value per meal in a certain period. The health promotion support system according to claim 1,
The health and nutrition score calculation unit calculates the health and nutrition score as an average value per person in a certain group. The health promotion support system according to claim 1,
A health promotion support system, further comprising: an individual selection menu evaluation unit that displays a combination of a menu of meals taken by a certain person during a certain period and the health and nutrition score of the corresponding combination on a screen. The health promotion support system according to claim 1,
A health promotion support system, further comprising: an individual selection menu evaluation unit that displays on a screen a distribution of the health and nutrition score corresponding to a combination of menus of meals taken by a certain person within a certain period. The health promotion support system according to claim 5,
The evaluation unit includes a first distribution of the health and nutrition score calculated for a meal taken by a certain individual within a first period, and a health and nutrition score calculated for a meal taken during a second period. A health promotion support system characterized by displaying a screen having a second distribution. The health promotion support system according to claim 6,
The evaluation unit obtains a first average value of the health and nutrition score for the first period and a second average value of the health and nutrition score for the second period, the first and first values. A health promotion support system characterized by being displayed in association with the distribution of 2. The health promotion support system according to claim 1,
It further has a provision menu evaluation unit for displaying on a screen a combination of menus provided to a group in a certain period and an average value per group having the health and nutrition score calculated for the corresponding combination. Health promotion support system. The health promotion support system according to claim 1,
On the screen with the nutrition score as the first evaluation axis and the test value score as the second evaluation axis, the menu calculated for a menu provided within a first period to a certain food business for a certain group A meal business operator that displays a set of nutrition score and test value score, and a set of the nutrition score and test value score calculated for the menu provided by the food business operator to the group within the second period. A health promotion support system further comprising an evaluation unit. In the management server that evaluates information on meals eaten by individuals and provides them to terminal devices connected via a network,
Eating information including the intake by the nutritional item of the date when the individual ate and the contents of the eating, medical examination information including the examination date for each individual and the examination value by the inspection item, and nutritional items for the individual meal Nutrition intake standard value information including the recommended range of intake, health examination reference value information including values that serve as criteria for determining the risk of illness in the examination items for medical examination, nutrition and examination items in the nutrition items and the examination items, A data input unit for inputting nutrition / test correspondence information describing the correspondence between
Based on information on the recommended range of intake for each nutrition item in the nutrition intake standard value information, the nutrition score by a function that the intake for each nutrition item in the eating information is scored according to whether it is within or outside the recommended range A nutritional score calculator for calculating
Based on the information of the reference value for each examination item in the medical examination reference value information, the examination value score is calculated by a function that the examination value for each examination item of the medical examination information is scored according to the reference value above or below the reference value. A test value score calculation unit to calculate,
The health nutrition score, which is a score that combines the quality of the test value and the quality of the nutrition intake using the nutrition score and the test value score of the nutrition item and the test item for which the correspondence is described in the nutrition / test correspondence information A management server comprising: a health and nutrition score calculation unit for calculating In the management server according to claim 10,
A management server, further comprising: an individual selection menu evaluation unit that provides a combination of a menu of meals taken by a certain person during a certain period and the health nutrition score of the corresponding combination to the terminal device. In the management server according to claim 10,
A management server further comprising: an individual selection menu evaluation unit that provides the terminal device with a distribution within a certain period of the health and nutrition score corresponding to a menu combination of meals taken by a certain individual. In the management server according to claim 10,
On the screen with the nutrition score as the first evaluation axis and the test value score as the second evaluation axis, the menu calculated for a menu provided within a first period to a certain food business for a certain group A meal business operator that displays a set of nutrition score and test value score, and a set of the nutrition score and test value score calculated for the menu provided by the food business operator to the group within the second period. A management server further comprising an evaluation unit. (1) Eating information including the date of eating by the individual and the amount of intake by nutritional item of the eating content, medical examination information including the examination date for each individual and the examination value by inspection item, and personal meal Nutrition intake standard value information including the recommended range of intake by nutritional item, medical examination reference value information including a value that is a criterion for determining the risk of illness in the examination item for medical examination, nutrition in the nutritional item and the examination item A data input unit for inputting nutrition / test correspondence information describing a correspondence relationship with the test item; and (2) the eating information based on information on a recommended range of intake by nutrition item in the nutrient intake reference value information. A nutritional score calculation unit that calculates a nutritional score by a function of scoring according to whether the intake by nutritional item is within the recommended range or out of the recommended range, and (3) a reference value for each examination item in the medical examination reference value information Based on the previous information (4) Corresponding to the nutrition / test correspondence information, and (4) the nutrition / test correspondence information. A health nutrition score calculation unit that calculates a health nutrition score, which is a score obtained by combining the quality of the test value and the quality of the nutrition intake using the nutrition score and the test value score of the nutrition item and the test item in which the relationship is described And a terminal device connected via a network to a management server that evaluates information about meals eaten by an individual,
It has a provision menu evaluation part which displays on screen the average value per group with the health nutrition score calculated about the combination of the menu provided with respect to a group in a certain period, and the corresponding combination. Terminal device.

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