KR101692299B1 - Method and Apparatus for providing a recommended dinner menu - Google Patents

Abstract

A method for providing a recommended evening menu is disclosed. The recommended dinner menu providing method according to an embodiment of the present invention is a method for providing a recommended dinner menu for a student belonging to a school that provides lunch, and is performed by a server, and receives a lunch menu of a school Determining at least one recommended evening menu for the student based on the lunch menu, and transmitting at least one recommended dinner menu to the terminal of the student's guardian or the student's terminal. According to the present invention, by providing the recommended dinner menu determined based on the student's lunch menu, the student can steadily and balanced nutrition every day.

Description

METHOD AND APPARATUS FOR PROVIDING SUGGESTED NIGHT MENU [0001]

The present invention relates to the provision of a recommended meal menu, and more particularly, to a method for a server to determine a recommended meal menu and provide it to a terminal.

Generally, students who attend elementary, middle, and high schools need balanced nutrition. Most of these students have lunch at school lunches.

By the way, parents who give dinner to these students do not know what their children ate for lunch. Even if parents hear of what foods they ate from their children at lunch, some information may be missing or distorted in the course of the hearing. Furthermore, even if parents are told exactly what foods they ate from their children, it is difficult for the average parent to know what kind of dinner menu the child should be able to provide for a balanced nutrition intake, considering such lunch meals .

Accordingly, conventionally, there has been a problem that it is difficult for parents to prepare a dinner so as to provide balanced nutrition to children attending school.

Patent Document 10-2013-0102239 (2013.09.17) Patent Document 1: Japanese Patent Application Laid-Open No. 10-2010-0028814 (Mar. 15, 2010) Patent Document 2: Japanese Patent Application Laid-Open No. 2002-0017050 (Mar. 07, 2002)

A problem to be solved by the present invention is to provide a method of providing a recommended dinner menu so that a student in a school can make a balanced nutrition intake.

According to another aspect of the present invention, there is provided a method for providing a recommendation dinner menu for a student belonging to a school providing lunch service, the method comprising the steps of: (a) Receiving a lunch menu of the school; (b) determining at least one recommended evening menu for the student based on the lunch meal menu; And (c) transmitting the at least one recommended evening menu to the terminal of the guardian of the student or the terminal of the student.

Advantageously, the method further comprises receiving the breakfast information of the student prior to step (b), wherein the breakfast information includes information indicating that the student has not breakfast or the breakfast of the student (B1) a calorie amount and a nutrient amount of the lunch lunch menu are subtracted from the recommended daily calorie intake and nutrient amount according to the age and sex of the student, and the breakfast menu is received Calculating a calorie quantity and a nutrient quantity by subtracting a calorie quantity and a nutrient quantity from the breakfast menu; And (b2) determining at least one recommended evening menu for the student in a manner that compensates for the tributary calorie content and nutrient content.

Preferably, the step (b2) comprises: (b2-1) for a food category of a first priority among predetermined food categories: (b2-1-1) calculating a tributary calorie amount calculated in the step (b1) And an item having a maximum ratio of deficiency to a recommended daily intake in a nutrient small amount; And (b2-1-2) determining a candidate food item having a maximum amount of items detected in the step (b2-1-1) as candidates for food among the candidate foods belonging to the first priority food category; ; (b2-2) sequentially ordering the food categories of the remaining priority among the above food categories in accordance with the priority order: (b2-2-1) Calorie amount of the recommended food determined immediately before the present tributary calorie quantity and nutrient quantity And updating the current tributary calorie and nutrient intakes by subtracting the nutrient intakes; (b2-2-2) detecting an item in which the ratio of the deficient calories to the recommended daily intake is the maximum in the trough calorie amount and the nutrient replacement amount after the update; And (b2-2-3) determining, as a recommended food, the food having the maximum amount of the item detected in the step (b2-2-2) among the candidate foods belonging to the category. And (b2-3) determining the determined recommended foods as the recommended evening menu.

Preferably, the step (b2) further includes repeating the steps (b2-1) to (b2-3) until (b2-4) a predetermined number of recommended evening menus are determined, In this case, the step (b2-1) includes the step (b2-1-3) excluding the recommended food determined in the step (b2-1-2) from the food category of the first priority.

Preferably, the step (b) includes the steps of: (b3) grouping the determined recommended evening menus in order of calories to generate recommended evening menu groups corresponding to the number of body shapes according to the degree of obesity; (b4) mapping the recommended evening menu groups one by one to the obesity-specific body shapes, and mapping the recommended evening menu groups to a body shape having a higher degree of obesity than the recommended evening menu group having a low calorie amount; (b5) detecting a recommended evening menu group mapped to the body shape of the student among the recommended evening menu groups; And (b6) excluding the recommended evening menus belonging to the detected recommended evening menu group from the recommended evening menus and excluding the remaining recommended evening menus.

Preferably, the step (b) includes the step of (b7) excluding the recommended dinner menu including the food that causes the allergy among the recommended dinner menus if the student is allergic.

Preferably, the step (b) includes the step (b8) excluding the recommendation dinner menu if there is a recommended dinner menu including predetermined foods that do not match with each other.

Preferably, the step (b) includes the step (b9) excluding the recommendation dinner menu if the recommended dinner menu is the same as the lunch meal menu.

Advantageously, the step (c) comprises transmitting a recipe of the at least one recommended evening menu to the terminal of the guardian or the terminal of the student.

Preferably, the method further comprises: (d) selecting, from the terminal of the guardian or the terminal of the student, one of the plurality of recommended evening menus, when the plurality of recommended evening menus are transmitted to the terminal of the guardian or the terminal of the student Receiving a recommended evening menu; And (e) transmitting the recipe of the selected recommended evening menu to the terminal of the guardian or the terminal of the student.

Preferably, the step (b) includes the step (b10) of excluding the recommendation dinner menu if there is a recommended dinner menu transmitted to the terminal of the guardian or the terminal of the student within a predetermined period of time in the recommended dinner menus do.

Preferably, the step (b) includes the step of (b11) excluding the recommendation dinner menu if the selected recommendation dinner menu received from the guardian's terminal or the student's terminal is within a predetermined period of the recommended dinner menu .

The apparatus for providing a recommendation evening menu according to an embodiment of the present invention is a device for providing a recommended dinner menu for a student belonging to a school that provides lunch, Means.

A computer-readable recording medium according to an embodiment of the present invention is a computer program recorded thereon for providing a recommended evening menu for a student belonging to a school that provides lunch, And each computer program code for carrying out the present invention.

According to the present invention, by providing the recommended dinner menu determined based on the student's lunch menu, the student can steadily and balanced nutrition every day.

1 is a block diagram of a recommended evening menu providing system according to an embodiment of the present invention.
2 is a flowchart of a method of providing a recommended evening menu according to an embodiment of the present invention.
3 is a flowchart of steps for determining a recommended evening menu for a student based on the lunch menu of FIG.
Figure 4 is a flow diagram of steps for determining recommended evening menus in a manner that compensates for the tributary calorie and nutrient levels of Figure 3;
5 is a flowchart of steps for determining a recommendation food for the food category of the first priority of FIG.
6 is a flow chart of steps for determining a recommendation food for the remaining priority food categories of FIG.
7 is a flow chart of the steps of filtering the recommended evening menus of FIG.
8 is a flowchart of the filtering step according to the student's body shape in Fig.
FIG. 9 is a flow chart of the filtering step according to the presence or absence of allergy in the student of FIG.
10 is a flow chart of the filtering step according to whether the dish is incoincident in FIG.
11 is a flowchart of a filtering step according to the lunch menu of FIG.
12 is a flowchart of a filtering step according to the recommendation history of FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The terms or words used herein should not be construed as limited to ordinary or dictionary meanings, and the inventor is of the opinion that the concept of a term can be properly defined to describe its invention in its best possible way And should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention.

1 is a block diagram of a recommended evening menu providing system according to an embodiment of the present invention. 1, the recommended dinner menu providing system includes a recommended dinner menu providing server 110, a calorie / nutrition small amount DB 120, a student information DB 130, a recommended daily intake DB 140, A cookie database 150, a dish DB 160, a history DB 170, a student terminal 180, and a guardian terminal 190.

The recommended dinner menu providing server 110 is used by a company operating a recommended dinner menu providing service for students belonging to schools providing lunch meals. The recommended dinner menu providing server 110 may be implemented as a general server computer. The recommended evening menu providing server 110 includes a transmitting / receiving unit, a memory unit, a user interface unit, and a control unit.

The transmitting and receiving unit of the recommendation evening menu providing server 110 transmits and receives data between the student terminal 180 and the guardian terminal 190 via a wired or wireless line.

The memory unit of the recommendation evening menu providing server 110 stores computer programs. The computer programs stored in the memory unit of the recommended evening menu providing server 110 include an OS (Operating System) program and application programs. These applications include an application program for performing the recommended evening menu providing method according to the present invention. The memory unit of the recommendation evening menu providing server 110 stores data used for performing the recommendation evening menu providing method according to the present invention in addition to the computer programs.

The user interface unit of the recommendation evening menu providing server 110 is a device or a program that allows the user of the recommended dinner menu providing server 110 and the recommended dinner menu providing server 110 to exchange information with each other. The user interface unit of the recommendation evening menu providing server 110 may include a command line interface for operating a program by inputting a command from a keyboard, a menu system interface for operating a program with a command by menu selection, a light, a pen, A graphical user interface for operating a graphic display program using a positioning tool such as a joystick, and a touch screen interface for inputting a screen by pressing the screen.

The control unit of the recommended evening menu providing server 110 controls the transmitting / receiving unit, the memory unit and the user interface unit of the recommended evening menu providing server 110 so that the recommended dinner menu providing server 110 can provide the recommended evening menu according to the present invention . The controller of the recommended evening menu providing server 110 may be implemented using a microprocessor, for example.

The calorie / nutrient small DB 120 stores calorie and nutrient information for various foods. The calorie / nutrient small amount DB 120 stores calorie and nutrient amount information when the reference weight is provided together with predetermined reference providing weight information independently for each food. That is, the calorie / nutrient small amount DB 120 stores information on calorie and nutrient amount for various foods, and information on calories and nutrients when the food is a reference weight.

The student information DB 130 stores information of each student belonging to the school. Each student's information includes name, school, grade, class, age, sex, body type, and allergy. For example, the student's body shape information is any one selected from the group consisting of a low-weight body, a normal body, an overweight body, an obesity body, a middle body obesity body, and an advanced obesity body.

The recommended daily intake DB (140) stores the recommended daily intake calorie and nutrient intakes according to age and gender.

The candidate food DB 150 stores the names of the foods belonging to the respective food categories together with the information on the foods by the predetermined food category. The information about the food includes the material information of the food, and the predetermined standard weight information for the food. The candidate food DB 150 stores calorie content and nutrient content information of the food as the calorie content and nutrient content information of the food when the food is the reference serving weight.

The dish food DB 160 stores information of foods that do not match each other.

The history DB 170 stores information of recommended evening menus provided to the student terminal 180 or the guardian terminal 190 within a predetermined period. For example, the history DB 170 stores information of recommended evening menus provided within a month.

The recommended evening menu providing server 110 may search the data stored in the DBs 130 to 170 and use necessary information.

The student terminal 180 is used by a student belonging to a school that provides lunch. The student terminal 180 may be implemented as a desktop computer, a notebook computer, a smart phone, or the like. Each of the student terminals 180 includes a transceiver unit, a memory unit, a user interface unit, and a control unit.

The transmitting and receiving unit of the student terminal 180 transmits and receives data to and from the recommended dinner menu providing server 110 via a wired or wireless line.

The memory unit of the student terminal 180 stores OS programs and application programs, respectively. In these applications, information received from the recommendation evening menu providing server 110 is received and displayed according to the recommendation evening menu providing method according to the present invention, and the recommendation evening menu providing server 110 displays the request information or response information And so on. Such an application program may be implemented as an app for a smart phone or an application for a computer. The memory unit of the student terminal 180 stores data necessary for the method of providing the recommended evening menu according to the present invention in addition to these programs.

The user interface unit of the student terminal 180 is a device or a program that allows the user of the student terminal 180 and the student terminal 180 to exchange information with each other. The user interface unit of the student terminal 180 may include a command line interface, a menu-based interface, a graphical user interface, and a touch screen interface.

The control unit of the student terminal 180 controls the transmission / reception unit, the memory unit, and the user interface unit of the student terminal 180. The control unit of the student terminal 180 may be implemented using a microprocessor, for example.

The guardian terminal (190) is used by the guardian of the student using the student terminal (180). The guardian terminal 190 is identical to the student terminal 180 except that it is used by a guardian.

2 is a flowchart of a method of providing a recommended evening menu according to an embodiment of the present invention. The recommended evening menu provision method of FIG. 2 is performed by the recommended dinner menu providing server 110 as a method of providing a recommended evening menu for a student belonging to a school that provides lunch.

Referring to FIG. 2, the recommendation evening menu providing server 110 receives the lunch menu of the school (S210). The user of the recommended dinner menu providing server 110 obtains the lunch menu from the school and inputs the menu to the recommended dinner menu providing server 110. For example, lunch menu consists of barley brown rice, pumpkin potato miso soup, spinach herb, boneless chicken ribs, kakdugi, and persimmon. Alternatively, a school-related person or a third party may input the lunch menu to the recommended dinner menu providing server 110 through his / her terminal.

The user of the recommended dinner menu providing server 110 may transmit the lunch menu to the student terminal 180 or the guardian terminal 190 through the recommended dinner menu providing server 110. [

The recommendation evening menu providing server 110 determines at least one recommendation dinner menu for a student belonging to the school based on the inputted lunch lunch menu (S220). The determination of the recommended evening menu can be made based on the student's breakfast information. Breakfast information is information that the student did not have breakfast or the student's breakfast menu.

The recommended dinner menu providing server 110 receives the breakfast information of the student from the student terminal 180 or the guardian terminal 190. When receiving the breakfast menu of the student as the student's breakfast information, the recommended dinner menu providing server 110 determines the recommended dinner menu on the basis of the lunch menu of the student and further based on the student's breakfast menu do. When the server 110 receives the information that the student has not served breakfast as the breakfast information of the student, the server 110 provides the recommended dinner menu based only on the lunch menu of the student without considering the student's breakfast .

 The recommended dinner menu providing server 110 transmits the determined at least one recommended dinner menu to the student terminal 180 or the guardian terminal 190 and may transmit the recipe of the recommended dinner menu together at step S230. Alternatively, the recommended dinner menu provision server 110 may transmit a plurality of recommended dinner menus (e.g., three recommended dinner menus) to the student terminal 180 or the guardian terminal 190 to select one of them The student terminal 180 or the guardian terminal 190, the student terminal 180 or the guardian terminal 190 may transmit only the recipe of the selected recommended dinner menu.

3 is a flowchart of a step S220 of determining a recommended evening menu for a student based on the lunch menu of FIG. Referring to FIG. 3, the recommendation evening menu providing server 110 calculates a tributary calorie quantity and a nutrient quantity (S310).

The recommended dinner menu providing server 110 calculates the calorie amount and the nutrient amount of the lunch menu in order to calculate the tributary calorie amount and the nutrient amount. The recommended dinner menu providing server 110 searches the foods constituting the lunch lunch menu in the calorie / nutrition small amount DB 120 to detect the calorie amount and the nutritive amount of each of the foods constituting the lunch lunch menu, The calorie content of the lunch menu is calculated by summing the calories of the foods constituting the lunch menu and adding together the nutrients. Table 1 shows the calorie and nutrient amounts of the lunch menu in this embodiment.

Calorie nutrient carbohydrate protein Fat calcium Vitamin A Vitamin C 715kcal 114.6 g 40.5g 6.4 g 310.1 mg 431.2Re 90.8 mg

The recommended dinner menu providing server 110 considers the breakfast information of the student received from the student terminal 180 or the guardian terminal 190 to calculate the tributary calorie amount and the nutrient amount.

The student or the caregiver can transmit the breakfast information to the recommended dinner menu providing server 110 through a smart phone app or a computer application installed in the terminal 180 or 190.

The student or the guardian executes the app for the smartphone or the application for the computer and selects 'Yes' or 'No' on the input screen for whether breakfast is displayed on the corresponding terminal 180 or 190.

If 'NO' is selected, the terminal 180 or 190 transmits information indicating that the student has not breakfast as breakfast information to the recommended dinner menu providing server 110.

If 'YES' is selected, the major categories of the breakfast menu are displayed on the corresponding terminal (180 or 190). For example, the main categories of breakfast menus are simple food, moderate food, and good food. For example, a food of 200 kcal or less is a simple food, a food of 200 kcal or more and a meal of 400 kcal or less is a proper food, and a meal of 400 kcal or more is a healthy food. As another example, the main categories of the breakfast menu may consist of simple food and proper food.

If a student or a guardian selects any one of the major classes displayed on the corresponding terminal 180 or 190, the corresponding classifications belonging to the selected major class are displayed on the corresponding terminal 180 or 190. For example, middle classifications belonging to simple foods such as bread, fruit, etc. If a student or a guardian selects one of the classified items displayed on the corresponding terminal 180 or 190, the corresponding terminal 180 or 190 displays a small classification belonging to the selected classified item. For example, the subclass belonging to the middle class bread is soblo bread. If the student or guardian selects any of the subcategories displayed on the terminal 180 or 190, the food becomes a component of the student's breakfast menu. The student or caregiver can select one or more foods in this manner and the terminal 180 or 190 sends a breakfast menu composed of the selected food (s) to the recommended dinner menu providing server 110 as breakfast information.

The calorie amount and the nutrient amount of the breakfast menu are calculated in the student terminal 180 or the guardian terminal 190 using the calorie amount and the nutrient amount calculated in advance for the components of the breakfast menu, Amounts and nutrient quantities may be sent with the breakfast menu. When the breakfast menu is transmitted without accompanying the calorie quantity and nutrient quantity information, the recommended dinner menu providing server 110 calculates the calorie quantity and the nutrient quantity of the lunch lunch menu, Calculate the nutrient content.

The recommended dinner menu providing server 110 inquires the recommended daily calorie intake and nutrient intake amount according to the age and sex of the student to calculate the tributary calorie content and nutrient content. To this end, the recommended dinner menu providing server 110 searches for the corresponding student in the student information DB 130, detects the age and sex of the student, and then displays the age and gender of the corresponding student in the recommended daily intake DB And the recommended daily calorie intake and nutrient content according to the age and sex of the person are detected. [Table 2] shows the recommended daily calorie intake and nutrient intake of male students aged 15 to 18 in the present example.

Calorie nutrient carbohydrate protein Fat calcium Vitamin A Vitamin C 2700 kcal 473 g 135g 90g 900 mg 850Re 110 mg

The recommended dinner menu providing server 110 subtracts the calorie and nutrient amounts of the lunch menu from the recommended daily intake calorie and nutrient amount according to the age and sex of the student and when the student receives the breakfast menu, The amount of calories and the amount of nutrients in the breakfast menu are further subtracted to calculate the amount of calorie deficient and the amount of nutrients (S310). If the breakfast information of the student is not breakfast, the calorie and nutrient amounts of the breakfast menu are all set to zero.

The case where the recommended dinner menu providing server 110 receives information indicating that the breakfast has not been served as the student's breakfast information from the student terminal 180 or the guardian terminal 190 will be described. In this case, the deficient calorie content and nutrient content are calculated by subtracting the calorie content and the nutrient content of the lunch menu in Table 1 from the recommended daily intake calorie and nutrient content in Table 2, and the calculated tardive calorie content And nutrient content are shown in [Table 3].

Calorie nutrient carbohydrate protein Fat calcium Vitamin A Vitamin C 1985kcal 358g 94g 84g 590 mg 419Re 19 mg

In the process of calculating the shortage of calories and nutrients in [Table 3], decimal points were rounded.

The recommendation evening menu providing server 110 determines at least one recommended dinner menu for the student in a manner that makes up for the lacking calorie amount and nutrition amount of [Table 3] (S320). That is, the recommendation evening menu providing server 110 determines at least one recommended dinner menu in a manner of selecting a menu that can satisfy the lacking calorie amount and nutrient amount of [Table 3].

The recommended evening menu providing server 110 filters a plurality of recommended evening menus when they are determined (S330). Of the determined plurality of recommended evening menus, the evening menu for which the recommendation is not appropriate for the student on that evening menu is excluded from the recommended evening menus through this filtering.

FIG. 4 is a flow chart of step S320 of determining recommended evening menus in a manner that compensates for the tributary calorie and nutrient levels of FIG. 3. Referring to FIG. 4, the recommended dinner menu providing server 110 determines a recommendation food for the first priority food category among the predetermined food categories (S410). The food categories in this embodiment and their priorities are shown in Table 4.

Food Category Side dish 1 Side dish 2 Side dish 3 soup rice dessert Priority One 2 3 4 5 6

Therefore, in this embodiment, the recommendation food for the 'side dish 1' category is determined in the step of determining the recommended food for the food category of the first priority. For example, the 'side dish 1' category is the main side dish category.

The recommendation evening menu providing server 110 then determines recommended foods in the category in order of preference for the remaining priority food categories (S420). That is, after the recommended dinner menu providing server 110 determines the recommended food for the 'side dish 1' category, the recommended dinner menu providing server 110 sequentially selects the recommended food for the 'side dish 2' category, the recommended food for the 'side dish 3' category, , The recommended food for the 'rice' category, and the recommended food for the 'dessert' category.

If the recommended food is determined for each of the food categories in this manner, the recommended dinner menu providing server 110 determines the recommended meal menu as the recommended dinner menu (S430).

The recommended evening menu providing server 110 repeats steps S410 to S430 until a predetermined number of N (N is a natural number) recommended evening menu is determined (S440). For example, the predetermined number N is 60. Then, the recommended dinner menu providing server 110 determines 60 recommended dinner menus.

When the recommendation evening menu providing server 110 repeatedly determines the recommendation evening menu, the recommendation meal determined for the food category of the first priority in the corresponding order is a recommendation determined for the food category of the first priority in the previous order Do not duplicate food.

FIG. 5 is a flowchart of a step S410 of determining a recommendation food for the food category of the first priority in FIG. Referring to FIG. 5, the recommended dinner menu providing server 110 detects an item having a maximum ratio of deficiency to the recommended daily intake amount in the tributary calorie and nutrient amount (S510). In this example, the current tributary calorie and nutrient amounts are as shown in [Table 3], and the recommended calorie intake and nutrient intake per day of the students are as shown in [Table 2]. [Table 5] shows the ratio of deficiency to the recommended daily intake in [Table 2] for the deficient calorie and nutrient amount in [Table 3].

Calorie nutrient carbohydrate protein Fat calcium Vitamin A Vitamin C (1985/2700)
* 100? 74% (358/473)
* 100? 76% (94/135)
* 100? 70% (84/90)
* 100? 93% (590/900)
* 100? 66% (419/850)
* 100? 49% (19/110)
* 100? 17%

[Table 5] shows that the highest ratio of deficiency to the recommended daily intake in the current tribal calorie and nutrient intakes is fat (93%).

Then, the recommended dinner menu providing server 110 searches candidate foods belonging to the 'side dish 1' category, which is the first priority food category, from the candidate food DB 150, And determines the candidate food as the recommended food of the 'side dish 1' category (S520).

The recommended dinner menu providing server 110 does not exclude the determined recommended food from the 'side dish 1' category in order to prevent the determined recommended food from being determined as the recommended food of the 'side dish 1' category again when the recommended evening menu is determined from the next time (S530). Then, the determined recommended food no longer belongs to the 'side dish 1' category, and when the recommended evening menu is decided from the next time, the food can not be determined as the recommended food of the 'side dish 1' category.

FIG. 6 is a flow diagram of step S420 of determining a recommendation food for the remaining priority food categories of FIG. Referring to FIG. 6, the recommended evening menu providing server 110 selects a food category of the next priority (S610). That is, if the recommended dinner menu providing server 110 determines the recommended food in the 'side dish 1' category, which is the food category of the first priority, the 'side dish 2', which is the food category of the second priority, Select a category.

The recommended evening menu providing server 110 updates the current tributary calorie quantity and nutrient quantity to determine the recommended food in the selected 'side dish 2' category (S620). The recommended dinner menu providing server 110 updates the current tributary calorie content and nutrient content by subtracting the calorie content and the nutrient content of the recommended food determined immediately before from the present tributary calorie content and the nutrient content.

The calorie content and the nutrient content of the recommended food of the recommended food determined immediately before can be detected through the search of the candidate food DB 150. [ The recommended food determined immediately before is selected from the candidate foods stored in the candidate food DB 150. [ For example, the recommended food in the category of 'side dish 1', which is the recommended food that was determined immediately before, has the same calorie content and nutritive value as in [Table 6].

Calorie nutrient carbohydrate protein Fat calcium Vitamin A Vitamin C 294kcal 22.4 g 14.2 g 16.4 g 25 mg 79Re 0 mg

The current tributary calorie and nutrient levels are shown in [Table 3]. [Table 7] Changes in calorie content and nutrient content by subtracting the calorie content and nutrient content ([Calorie content and nutrient content in Table 6]), which is the recommended food determined immediately before the current shortage calorie content and nutrient content, Respectively.

Calorie nutrient carbohydrate protein Fat calcium Vitamin A Vitamin C 1691kcal 336 g 80g 68g 565 mg 370Re 19 mg

The recommendation evening menu providing server 110 detects an item having the maximum ratio of the deficient calories to the recommended daily intake in the deficient calorie and nutrient amounts after the update (S630). In this example, the amount of calorie shortage and nutrient amount after the update is as shown in Table 7, and the recommended calorie intake and nutrient amount per day of the student are as shown in [Table 2]. Table 8 shows the ratio of insufficient calorie and nutrient intake to the recommended daily intake of [Table 2] in [Table 7].

Calorie nutrient carbohydrate protein Fat calcium Vitamin A Vitamin C (1691/2700)
* 100? 63% (336/473)
* 100? 71% (80/135)
* 100? 59% (68/90)
* 100? 76% (565/900)
* 100? 63% (370/850)
* 100? 44% (19/110)
* 100? 17%

[Table 8], it is still fat (76%) that the ratio of deficiency to daily recommended daily intake is the maximum in the tributary calorie and nutrient amounts after the update.

Then, the recommended dinner menu providing server 110 searches the candidate food DB 150 for candidate foods belonging to the 'side dish 2' category, which is the second priority food category, and selects the candidate foods belonging to the 'side dish 2' And determines the detected candidate food as the recommended food of the 'side dish 2' category (S640). For example, fried potatoes are determined as recommended foods in the "side dish 2" category.

The recommended evening menu providing server 110 repeats steps S610 to S640 until the recommended food for all the food categories is determined (S650). Accordingly, the recommendation food of the category of 'side dish 3', the food of the fourth priority category, the food of the 'station' category, the food category of the fifth priority 'Bob' And the recommended food of the 'dessert' category, which is the food category of the sixth priority, is determined in the same manner as that of the food of the second priority food category, the food of the 'side dish 2' category. For example, as a recommended food of the category of 'side dish 3', it is recommended food of the category of 'kimchi', 'soup', 'rice bran', 'dumplings' 'Mandarin' is determined sequentially.

Then, the pork cutlet, potato fry, kimchi, mushrooms soup, rice rice, and mandarin which are sequentially determined for the food categories of the first to sixth priority categories constitute one recommended dinner menu.

FIG. 7 is a flowchart of a step S330 of filtering the recommended evening menus of FIG. Referring to FIG. 7, when the recommendation evening menu providing server 110 determines a plurality of recommendation menus through previous steps, it is determined that it is not appropriate to recommend the student to the menu on the evening of the determined recommendation menus (S710) filtering based on the presence or absence of allergies of a student (S720), filtering (S730) depending on whether or not a dish is included, filtering (S740) according to a lunch menu, , Filtering based on the recommendation history (S750) is performed. Alternatively, the recommended evening menu provision server 110 may not perform all or some of these filtering steps S710 through S750.

FIG. 8 is a flowchart of the filtering step S710 according to the body shape of the student of FIG. Referring to FIG. 8, the recommended dinner menu providing server 110 groups recommended dinner menus in order of calorie amount (S810).

Specifically, the recommended dinner menu providing server 110 searches the recommended calorie amounts for each of the recommended evening menus, starts the recommended dinner menu with the lowest calorie amount and increases the calorie amount, Grouping them into the evening menu group, grouping the predetermined number of recommended evening menus into another recommended evening menu group in the order of starting from the recommended evening menu having the lowest calorie amount and increasing the calorie amount with respect to the other recommended evening menus A predetermined number of recommended evening menu groups are created.

The number of recommended evening menu groups corresponds to a predetermined number of obesity-specific body shapes. For example, if the obesity degree body types are defined as six low body weight type, normal body type, overweight body type, obesity type, middle obesity type and altitude obesity type, the recommended evening menus are grouped into six groups.

The number of recommended evening menus per recommended evening menu group may be determined based on the number of all recommended evening menus divided by the number of body fat figures. For example, if the number of all recommended evening menus is 60 and the number of obese body types is 6 as above, the number of recommended evening menus per recommended evening menu group is 10. In this case, the recommended dinner menu providing server 110 searches the recommended calorie amount of each of the 60 recommended dinner menus, starts the recommended dinner menu with the lowest calorie amount, Grouping them into menu groups and grouping the 10 recommended dinner menus into another recommended evening menu group in order of increasing the calorie amount starting from the recommended dinner menu having the lowest calorie amount for the remaining recommended dinner menus, ≪ / RTI > group of recommended evening menus.

The recommended evening menu providing server 110 maps the generated recommended evening menu groups one by one to the body shapes of the obesity degree (S820). At this time, the recommendation evening menu providing server 110 maps the body composition to a body having a high degree of obesity as the recommended evening menu group having a low calorie amount. For example, the recommended dinner menu providing server 110 maps the first recommended evening menu group consisting of 10 recommended dinner menus having the lowest calorie among the 60 recommended dinner menus to the highest obese body shape with the highest degree of obesity, A second recommended evening menu group consisting of ten recommended evening menus with the next lowest calorie level is mapped to the next highest middle obese body shape and the third recommended evening menu group consisting of the next lowest recommended calorie- The recommended evening menu group is mapped to the next highest obese body shape and the fourth recommended evening menu group consisting of the next lowest recommended calorie menu is mapped to the next highest body weight type, The fifth recommended dinner menu group, consisting of 10 recommended dinner menus with the next lowest calorie, , And maps a sixth recommended evening menu group consisting of 10 recommended evening menus with the highest calorie value to the lowest body weight type with the lowest degree of obesity.

The recommended dinner menu providing server 110 inquires the body shape of the student to be provided with the recommended dinner menu (S830), and detects a recommended evening menu group mapped to the body shape of the student among the recommended evening menu groups (S840). The recommended evening menu providing server 110 can detect the body shape of the corresponding student by searching the student information DB 130 for the corresponding student. For example, if the body shape of the student is detected to be highly obese, a first recommended dinner menu group (a recommendation of 10 recommendations with the lowest calorie among the 60 recommended dinner menus, A group consisting of evening menus) will be detected.

The recommended dinner menu providing server 110 leaves only the 10 recommended dinner menus belonging to the first recommended dinner menu group among the 60 recommended dinner menus and the remaining recommended dinner menus (50 of the second to the sixth recommended dinner menu groups) Recommended dinner menus) are excluded (S850). The number of recommended evening menus was 60 before filtering, but is reduced to 10 by this filtering.

In the present embodiment, the number of recommended evening menus in all recommended evening menu groups is equal to 10, but the number of recommended evening menus in all recommended evening menu groups does not necessarily have to be the same, May be adjusted to have a different number of recommended evening menus according to the recommended evening menu group to the extent that a recommended evening menu that is not grouped and missed does not occur.

FIG. 9 is a flow chart of the filtering step according to the presence or absence of allergy in the student of FIG. Referring to FIG. 9, the recommendation evening menu providing server 110 inquires whether the student is allergic (S910). The recommendation evening menu providing server 110 can detect the presence or absence of allergy of the corresponding student by searching the student information DB 130 for the corresponding student.

The student or the guardian transmits the breakfast information to the recommended dinner menu providing server 110 through the terminal 180 or 190 to transmit the student's allergy information and the recommended dinner menu providing server 110 transmits the allergy information of the student May be used in the present filtering step by using the allergy information.

The student or the guardian executes a smartphone app or a computer application installed in the terminal 180 or 190 to transmit the allergy information of the student to the recommended dinner menu providing server 110, Quot; YES " or " NO " is selected on the allergy determination input screen displayed on the display unit 180 or 190.

If 'No' is selected, the allergy information transmission process is terminated. If 'yes' is selected, major classes of allergies are displayed in the terminal 180 or 190. For example, the major categories of allergies are fruits, vegetables, nuts, meat, and fish. When a student or a guardian selects one of the major categories displayed on the corresponding terminal 180 or 190, sub-categories of the selected major category are displayed on the corresponding terminal 180 or 190. For example, the subclassification of the main category of fruits is peach, grape, strawberry, and the subclassification of the main category of nuts is walnut, pine nut, almond, and subclassification of the major category of vegetables is broccoli, green pepper, onion, . If the student or the guardian selects any one of the subclasses displayed on the terminal 180 or 190, the terminal 180 or 190 transmits the selected food to the recommended dinner menu providing server 110 as the allergy information.

When the recommendation evening menu providing server 110 detects that the student who is to be provided with the recommended dinner menu is allergic to the recommended dinner menu, the server 110 searches for a recommendable meal that induces the allergen from the current recommended dinner menu. For example, if a student is found to have a peach allergy, he or she will search for the recommended food with peaches from the current recommended dinner menus. The recommendation evening menu providing server 110 can know whether or not the peach is included in the recommended food through the search of the candidate food DB 150. [ All the recommended foods are selected from the candidate foods stored in the candidate food DB 150, and the candidate food DB 150 stores the material information of each candidate food.

When the recommended evening menu including the recommended food causing the allergy is detected, the recommended dinner menu providing server 110 excludes the recommended recommended evening menu (S940).

10 is a flow chart of the filtering step according to whether the dish is incoincident in FIG. Referring to FIG. 10, the recommended dinner menu providing server 110 searches for a recommended dinner menu including dishwritten dishes among recommended dinner menus.

Dishes are pre-determined foods that do not fit together. For example, disharmonious foods are beef and leek. Beef and leek are both hot foods, so when consumed together, it is rather bad for the body and weakens your eyesight. It is known as a gastrostomy food that can stimulate the gastric mucosa and cause gastric ulcer, gastritis, digestion and diarrhea. These discordant foods are stored in the discordant food DB 160 in advance.

The recommended dinner menu providing server 110 uses the information stored in the dish food DB 160 and the information stored in the candidate food DB 150 to prepare a recommended food including beef and a recommended food including leek It is searched whether there is something included at the same time.

When the recommended evening menu is detected (S1020), the recommended evening menu providing server 110 excludes the detected recommended evening menu (S1030).

11 is a flowchart of a filtering step according to the lunch menu of FIG. Referring to FIG. 11, the recommended dinner menu providing server 110 searches the recommended dinner menus for the same recommended dinner menu as the lunch menu of the day (S1110). When the recommended evening menu is detected (S1120), the recommended evening menu providing server 110 excludes the detected recommended evening menu (S1130).

12 is a flowchart of a filtering step according to the recommendation history of FIG. Referring to FIG. 12, the recommended dinner menu providing server 110 searches the recommended dinner menu for a recommended dinner menu that has been transmitted to the student terminal 180 or the guardian terminal 190 within a predetermined period of time (S1210). For example, the recommended dinner menu providing server 110 searches for the recommended dinner menu transmitted to the student terminal 180 or the guardian terminal 190 within one month of the recommended dinner menus. The recommended dinner menu that has been transmitted to the student terminal 180 or the guardian terminal 190 within one month is stored in the history DB 170. The recommendation evening menu providing server 110 can use the information stored in the history DB 170 to find out whether there is such a recommended dinner menu among the recommended evening menus.

When the recommended evening menu is detected (S1220), the recommended evening menu providing server 110 excludes the detected recommended evening menu (S1230).

The present invention can be embodied as computer-readable codes on a computer-readable recording medium. A computer-readable recording medium includes all kinds of recording apparatuses in which data that can be read by a computer system is stored. Examples of the computer-readable recording medium include a ROM, a RAM, a CD-ROM, a magnetic tape, a floppy disk, an optical data storage device, and the like, and may be implemented in the form of a carrier wave (for example, transmission via the Internet) . The computer readable recording medium may also be distributed over a networked computer system so that computer readable code can be stored and executed in a distributed manner.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

110: Recommended dinner menu server 120: Calories / Nutrition Small DB
130: Student Information DB 140: Recommended Daily Intake DB
150: candidate food DB 160: dish food DB
170: History DB 180: Student terminal
190: Parental terminal

Claims (14)

delete delete WHAT IS CLAIMED IS: 1. A method of providing a recommended evening menu for a student belonging to a school that provides lunch, the method being performed by a server, the method comprising:
(a) receiving a lunch menu of the school;
(b) determining at least one recommended evening menu for the student based on the lunch meal menu; And
(c) transmitting the at least one recommended evening menu to the terminal of the guardian of the student or the terminal of the student,
Further comprising the step of receiving the breakfast information of the student before the step (b), wherein the breakfast information is information indicating that the student did not have breakfast or the breakfast menu of the student,
Wherein step (b) comprises:
(b1) a calorie amount and a nutrient amount of the lunch menu are subtracted from a recommended daily calorie and nutrient amount according to the age and sex of the student, and when the breakfast menu is received, And calculating a tributary calorie content and a nutrient content by further subtracting the nutrient content; And
(b2) determining at least one recommended evening menu for the student in a manner that compensates for the tributary calorie content and nutrient content
Lt; / RTI >
Wherein the step (b2) comprises:
(b2-1) for a food category of a first priority among predetermined food categories:
(b2-1-1) detecting an item in which the ratio of the deficient calorie amount to the recommended daily intake amount in the nutrient amount calculated in the step (b1) is the maximum; And
(b2-1-2) determining a candidate food having a maximum amount of items detected in the step (b2-1-1) among the candidate foods belonging to the first priority food category as a recommended food;
;
(b2-2) sequentially ordering the remaining priority food categories among the food categories according to the priority order:
(b2-2-1) Updating the current tributary calorie content and nutrient content by subtracting the calorie content and nutrient content of the recommended food determined immediately before from the current tributary calorie content and nutrient content;
(b2-2-2) detecting an item in which the ratio of the deficient calories to the recommended daily intake is the maximum in the trough calorie amount and the nutrient replacement amount after the update; And
(b2-2-3) determining, as a recommended food, the food having the maximum amount of the item detected in the step (b2-2-2) among the candidate foods belonging to the category;
; And
(b2-3) determining the recommended foods as the recommended evening menu. 4. The method of claim 3, wherein step (b2)
(b2-4) repeating the steps (b2-1) to (b2-3) until a predetermined number of recommended evening menus are determined
, Wherein the step (b2-1) further comprises:
(b2-1-3) excluding the recommended food determined in the step (b2-1-2) from the food category of the first priority
≪ / RTI > 5. The method of claim 4, wherein step (b) comprises:
(b3) grouping the determined recommended dinner menus in order of calorie, and creating recommended dinner menu groups of the number of body shapes according to the degree of obesity;
(b4) mapping the recommended evening menu groups one by one to the obesity-specific body shapes, and mapping the recommended evening menu groups to a body shape having a higher degree of obesity than the recommended evening menu group having a low calorie amount;
(b5) detecting a recommended evening menu group mapped to the body shape of the student among the recommended evening menu groups; And
(b6) leaving the recommended evening menus belonging to the detected recommended evening menu group out of the recommended evening menus and excluding the remaining recommended evening menus
≪ / RTI > 5. The method of claim 4, wherein step (b)
(b7) if the student is allergic to the recommended dinner menu, excluding the recommended dinner menu including the food that causes the allergen
≪ / RTI > 5. The method of claim 4, wherein step (b)
(b8) if there is a recommended dinner menu including the predetermined foods that do not match each other among the recommended dinner menus,
≪ / RTI > 5. The method of claim 4, wherein step (b)
(b9) if the recommendation dinner menu is the same as the lunch meal menu among the recommended dinner menus,
≪ / RTI > 4. The method as claimed in claim 3, wherein the step (c) comprises transmitting a recipe of the at least one recommended evening menu to the terminal of the guardian or the terminal of the student. The method of claim 3,
(d) receiving a recommended evening menu selected from the plurality of recommended evening menus from the parent terminal or the student terminal if the parent terminal or the student terminal transmits a plurality of recommended evening menus; And
(e) transmitting a recipe of the selected recommended evening menu to the terminal of the protector or the terminal of the student
Further comprising the steps of: 5. The method of claim 4, wherein step (b)
(b10) if there is a recommended dinner menu that has been transmitted to the terminal of the guardian or the student's terminal within a predetermined period of time among the recommended dinner menus,
≪ / RTI > 11. The method of claim 10, wherein step (b)
(b11) if the selected recommended evening menu has been received from the terminal of the guardian or the student's terminal within a predetermined period of time in the recommended evening menus,
≪ / RTI > An apparatus for providing a recommended dinner menu for a student belonging to a school providing lunch meals, comprising means for performing each step of the method recited in any one of claims 3 to 12 Features a recommended evening menu offering. A computer program product for providing a recommended evening menu for a student belonging to a school providing lunch meals, the computer program comprising a computer program product according to any one of claims 3 to 12 Each computer program code for executing the steps of: < RTI ID = 0.0 > - < / RTI >

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