KR20160063499A - Food evaluation system and method for providing data of personal character customized dietary ingredient - Google Patents

Abstract

The present invention relates to a food evaluation system for providing personal character customized dietary component information and a food evaluation method using the same. The food evaluation system comprises: an inputting unit for inputting information of food; a classifying unit which classifies a nutrient component for each character for the food from the information about the food inputted by the inputting unit; a comparing unit which compares a real nutrient component analysis result for evaluated food inputted by the inputting unit with the nutrient component for each character classified by the classifying unit, and extracts content information for each overlapped nutrient component; a score deducting unit which deducts a score for each character for the evaluated food from the content information for each nutrient component extracted by the comparing unit; and a memory unit which stores the nutrient component for each character for the food, the real nutrient component analysis result, and the content information for each nutrient component, and the score for each character. The present invention is provided to offer the information on the food proper to personal character; extract a food related character and nutrient component information, and assign a score for each content to the nutrient component overlapped with the real nutrient component, thereby confirming relation with diseases. Therefore, the present invention enables people having the personal character or the diseases to manage a personal menu; offers the useful customized food information in case of connecting a calorie based customized food information service; and helps decision making for the personal menu.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food evaluation system and method for providing personalized trait-

The present invention relates to a food evaluation system and method for providing individual component-customized dietary component information. More particularly, the present invention relates to a food evaluation system and method for extracting food-related traits and nutritional information, To a food evaluation system and method for providing personalized trait-specific dietary composition information that can be used to confirm the relationship with a disease.

In recent years, concern about health has increased, and concerns about various diseases have increased rapidly. These diseases are closely related to eating habits as well as eating habits. Therefore, individuals have many questions about the nutrients and calories of the food they consume.

In order to solve the question of such food, an individual searches for nutrients and calories of the food he / she has ingested or consumed through the Internet, etc. However, the nutrition and calorie information provided on the internet is not limited to uniform information But it does not really help.

In this regard, as a technique for evaluating the intake calorie and nutrient level of conventional foods, Korean Patent Laid-Open No. 10-2005-0003610, entitled " Calculation Method of Nutritive Value of Intake Foods " In response to an execution request of the data processing unit, providing a user with an intake survey input window including a food list and a corresponding frequency display unit through a display unit; Calculating the nutritional value of the food taken from the food list and the frequency of the intake survey input window written by the user through the input terminal based on the data of the database part; And providing the nutritious value of the consumed food calculated by the data processor to the user through the display unit in a form required by the user.

However, such conventional techniques fail to provide food information that meets personal traits, fail to confirm the relationship of the food-related traits and nutrients to diseases, I had a problem that I could not give.

In order to solve the problems of the prior art as described above, the present invention provides food information suited to an individual trait, enables confirmation of the relationship between food and disease, provides excellent utilization in terms of personal diet management, There is a purpose in helping decision a lot.

Other objects of the present invention will become readily apparent from the following description of the embodiments.

According to an aspect of the present invention, there is provided an information processing apparatus comprising: an input unit provided for inputting information on a food; A classifying unit for classifying nutrients according to traits of the food from information of foods inputted by the input unit; A comparing unit for comparing the nutritional composition of the trait classified by the classifying unit with the actual nutritional composition analysis result of the food to be evaluated inputted by the input unit and extracting redundant nutritive fraction information; A score derivation unit for deriving a score of a trait for the food to be evaluated from the nutritive fractionation information extracted by the comparison unit; And a memory for storing the nutritional composition of the trait for the food, the actual nutrient content analysis result, the nutritive content information, and the score for the trait, and the food evaluation system for providing personalized quality- / RTI >

And a text mining tool for acquiring the nutritional components of the food for the food from the food information inputted by the input unit through analysis of bioinformation based on text mining and providing the nutritional components to the classifier.

According to another aspect of the present invention, Extracting redundant nutritive fraction information by comparing the nutrient composition of the trait with the nutrient composition analysis result of the food to be evaluated; And deriving a score of a trait for the food to be evaluated from the nutritive fraction information.

The step of classifying the nutrients according to the traits comprises: extracting a trait related to the food and extracting a chemical substance related to the extracted trait; Extracting a list of nutrients for the food based on the chemical; And sorting the nutritional components for each of the traits and separating the influence of the nutritional components on the traits into a positive and a negative.

The step of classifying the nutrients according to the traits may acquire the nutrients according to traits of the food through the analysis of bioinformation based on text mining.

The step of extracting the redundant nutritive fraction information may include extracting redundant nutritive fraction information for each of the food items to be evaluated by comparing the nutritive component analysis results of the nutritive component and the plurality of food items to be evaluated, Wherein the step of deriving the traits for the food to be evaluated can derive a score for each of the plurality of food items to be evaluated from the nutritive content information for each food item to be evaluated based on the ranking.

And obtaining a trait relevance distribution through a score for a trait for the food to be evaluated.

According to the food evaluation system and method for providing individual characteristic-type dietary composition information according to the present invention, food information suited to individual traits is provided, and food-related trait and nutritional information is extracted for this purpose. It is possible to check the relevance of the disease by giving the scores according to the content, thereby making it possible to utilize it for the management of the personal diet for people having individual traits or diseases, and furthermore, Not only does it provide informative, customized food information, it can also help dietary decisions.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram illustrating a food evaluation system for providing personalized characteristic dietary composition information according to an embodiment of the present invention. FIG.
FIG. 2 is a flow chart illustrating a method of evaluating food for providing personalized quality-assimilated dietary component information according to one embodiment of the present invention.
FIG. 3 is a view showing a result of classification of nutrients according to a characteristic of food in food in a food evaluation method for providing individual characteristic-type dietary composition information according to an embodiment of the present invention.
FIG. 4 is a diagram showing a result of a trait relevance distribution in a food evaluation method for providing personalized quality-adjusted dietary composition information according to an embodiment of the present invention. FIG.
FIG. 5 is a graph showing trait relevance results in a food evaluation method for providing individual characteristic-type dietary composition information according to an embodiment of the present invention. FIG.

The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated and described in detail in the drawings. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but is to be understood to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention, And the scope of the present invention is not limited to the following examples.

Hereinafter, embodiments according to the present invention will be described in detail with reference to the accompanying drawings, wherein like or corresponding elements are denoted by the same reference numerals, and redundant explanations thereof will be omitted.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram illustrating a food evaluation system for providing personalized characteristic dietary composition information according to an embodiment of the present invention. FIG.

Referring to FIG. 1, a food evaluation system 10 for providing individual characteristic-type dietary composition information according to an embodiment of the present invention includes an input unit 11, a classification unit 12, a comparison unit 13, (14) and a memory unit (15).

The input unit 11 is provided for inputting food information. For example, the input unit 11 may include a keyboard, a touch panel, and the like for inputting signals by operation, as well as communication lines and communication modules to which data signals are inputted through wired or wireless communication, An input device may be applicable.

The classifying unit 12 classifies nutrients according to traits of food into food from the information of foods inputted by the input unit 11. For example, the classifying unit 12 may classify nutrient composition data for each food stored in the memory unit 15 Or as another example, a text mining tool 16, which will be described later, can be used. The food information provided to the classification unit 12 is information necessary for classification of nutrients according to the traits for food, and may be basic information as well as highly completed information that does not require classification.

The comparing unit 13 compares the nutritional composition of the trait classified by the classifying unit 12 with the analysis result of the actual nutritional composition of the food to be evaluated inputted by the input unit 11 to obtain the duplicate nutritive fraction information .

The score derivation unit (14) derives a score for each type of food to be evaluated, for example, disease or symptom, from the nutritive fractionation information extracted by the comparison unit (13).

The memory unit 15 stores the above-mentioned nutritional components for the food, the actual nutritional content analysis result, the nutritive content information, and the score for each of the above-mentioned foods, and further stores various kinds of scores inputted by the input unit 11 Information, the comparison unit 13, and the score derivation unit 14 can store various kinds of information necessary for performing the predetermined process.

A food evaluation system 10 for providing personalized characteristic dietary composition information according to an embodiment of the present invention may include an output unit such as a display unit or a printer to output a score derived by the score derivation unit 14 or information related thereto, A communication module may be provided to provide the score or the information related thereto to an external terminal by wired or wireless communication. The nutrient composition for the food may be provided by, for example, The textual mining tool 16 may provide the classification section 12 with the nutrient composition for the food by the text mining tool 16 as another example.

The text mining tool 16 obtains nutrients for each food type by food from the food information input by the input unit 11 through analysis of bioinformation based on text mining and provides the nutrients to the classification unit 12 In this method, a process of obtaining useful information from a large amount of data, a method of following a repeated conversation method or a fixed rule, and other various methods, . In addition, the text mining tool 16 can retrieve the selected document in the text mining engine, derive the desired information in the text of the imported document, and provide it as a list to the classifying unit 12, You can perform the process of finding the meaning of the information that is interested in the data at the level of the context rather than the level of the keyword. You can use the internet search engine or use the general database, Information extraction, and information analysis, and may be configured to derive useful information through a mathematical model or algorithm in the information extraction process.

FIG. 2 is a flow chart illustrating a method of evaluating food for providing personalized quality-assimilated dietary component information according to one embodiment of the present invention.

Referring to FIG. 2, the food evaluation method for providing individual characteristic-type dietary composition information according to an embodiment of the present invention includes the steps of sorting nutrients according to a trait (S11, S12, S13) (S16) of extracting redundant nutritive fraction information (S16) by comparing the nutritional composition of each nutritional ingredient with the nutrient composition of the subject to be evaluated, (Step S17). Meanwhile, although the food evaluation method for providing personalized quality-based dietary composition information according to one embodiment of the present invention will be described by taking kimchi as an example of food, it is also applicable to various foods including various manufactured foods, agricultural products or aquatic products in the same manner Of course, can be applied.

The step (S11, S12, S13) for sorting the nutrients according to the traits includes a step (S11) of extracting a trait related to the food and extracting a chemical substance related to the extracted trait, (S12) of extracting a list of nutritional components for the food of the foodstuff, and classifying the nutritional components by the above traits and distinguishing the influence of the nutritional components on the traits by a positive and a negative (S13), and may be performed by the classification unit 12 into which information is inputted by the input unit 11 or the text mining tool 16, for example.

The step of sorting the nutrients according to the traits (S11, S12, S13) is performed by using the text mining tool 16 to acquire the nutrient composition for the food by the bioinformation analysis based on text mining . For example, the step S11 of extracting a substance related to a trait is performed by a text mining tool 16, for example, a text mining tool 16 based on the trade name Medscan, which receives food information by the input unit 11, Information is extracted through a bibliographic information providing database or an Internet search engine, a disease phenotype corresponding to the trait is selected from the extracted bibliographic information, and a chemical substance related to the disease phenotype is extracted by a text mining tool 16 can do.

In the step S12 of extracting the list of nutritional components for the food, the list of the nutritional components of the food is extracted according to a rule determined from the extracted chemical.

The step S13 of distinguishing between positive and negative can be performed by the classifying unit 12, for example. The classifying unit 12 may classify the influence of the nutrition component on the trait as a positive And negative can be distinguished. Thus, the reason for distinguishing between positive and negative is that it is necessary to distinguish whether each ingredient has a positive or negative effect on the trait so that the food to be evaluated can determine whether the trait is positive or negative. For example, supposing that the kimchi X contains more positive component Y than the kimchi Z, it can be concluded that X has anticancer effect.

FIG. 3 shows the result of classifying nutrients according to the type of food by the steps (S11, S12, S13) of classifying the nutrients according to the traits. For example, the obesity, cancer, , Hypertension (Nutrition Factors). For example, Sitosterol, riboflavin, and galactose among nutrients of kimchi are nutritional components related to obesity and cancer, respectively. Carotene and pantothenic acid are nutrients related only to cancer.

The step S16 of extracting the redundant nutritive fraction information may be performed by the comparing unit 13. Here, the food is the reference food, and the food to be evaluated is the same food as the reference food or the same kind of food The food to be evaluated may be the same as or different from the food to be evaluated (hereinafter, referred to as " food to be evaluated "). (Company A, Company B). In addition, the actual nutritional composition analysis result for the food to be evaluated can be data obtained by the component analysis result (S15) through the analysis of the nutritional composition by the actual experiment (S14) on the food to be evaluated, The comparison unit 13 can be received by the input unit 11 or directly inputted by the input unit 11 and received by the comparison unit 13. [ Table 1 shows, as an example, items according to actual nutritional composition analysis for kakdugi, full-bodied kimchi, or aeration kimchi.

number Item One Cholesterol 2 Vitamin B5 (Pantothenic acid) 3 Vitamin A (Retinol) 4 Vitamin B2 (Riboflavin) 5 Vitamin D3 (Cholecalciferol) 6 Vitamin E (Tocopherol) 7 Folate 8 (Folic acid) 9 Saturated fatty acids 10 Beta-carotene (β-carotene) 11 Caffeine 12 Lycopene 13 Phosphorus 14 Beta-sitosterol < / RTI > 15 Carbohydrates 16 Galactose 17 Lactose 18 L-Arginine 19 Sucrose 20 Vitamin B3 (Nicotinamide) 21 Vitamin D2 (Ergocalciferol)

The step of extracting redundant nutritive fraction information (S16) is a step of comparing the nutritional composition of each of the foods with respect to the food and the actual nutritional component analysis results of each of the plurality of food items to be evaluated, It is possible to extract redundant nutritive fraction information for each of the foods to be evaluated.

The step (S17) of deriving the traits for the food to be evaluated can be performed by the score derivation unit 14. If there are a plurality of food items to be evaluated, Based on nutritional content information that overlaps with the nutritional content, it is possible to derive traits for a number of food items to be evaluated based on rankings. That is, based on the nutritive fraction content information that each of the foods to be evaluated has in common with the nutritional components of the food, the score of the trait for each food to be evaluated can be derived based on the rank of the whole food to be evaluated .

The above duplicate nutritive content information is extracted for each of the foods to be evaluated, for example, kakdugi, full-bodied kimchi and aeration kimchi (S16), and the score for the anti-cancer for each food to be evaluated is derived on the basis of the content (S17) The results are shown in Table 2 below. Here, the score may have a higher value as the content of the food is higher. For example, when the food to be evaluated is 3, a maximum of 3 points is set, and as the content of each food to be evaluated becomes larger, the score becomes 1 point, 2 points and 3 points Respectively.

Cancer Nutritional list Kakdugi (company A)
(100 g) Bachelor Kimchi (Company B) (100g) A kimchi (company A)
(100 g) Cholesterol 0 0 0 Vitamin B5 (Pantothenic acid) 0 0 0 Vitamin A (Retinol) One 3 2 Vitamin B2 (Riboflavin) One 2 3 Vitamin D3 (Cholecalciferol) 0 0 0 Vitamin E (Tocopherol) 0 0 0 Folate 0 0 0 Choline 0 0 0 Saturated fatty acid
(Saturated fatty acids) 0 0 0 Beta-carotene (b-carotene) One 3 2 Caffeine 0 0 0 Lycopene 0 0 0 Phosphorus 2 3 One Beta sitosterol (b-Sitosterol) 0 0 0 Carbohydrates 0 0 0 Galactose 0 0 0 Lactose 0 0 0 L-Arginine 0 0 0 Sucrose 0 0 0 Vitamin B3 (Nicotinamide) 0 0 0 Vitamin D2 (Ergocalciferol) 0 0 0 Starch 0 0 0 Total score 5 11 8

Also, duplicate nutritive fraction information of each of the foods to be evaluated such as kakdugi, bonggak kimchi and kimchi is extracted (S16), and the score of the anti-obesity for each food to be evaluated is derived based on the ranking according to the content S17) The results are shown in Table 3 below. Here, the score derivation method is as described in Table 2.

Anti-obesity Nutritional list Kakdugi (company A)
(100 g) Bachelor Kimchi (Company B)
(100 g) A kimchi (company A)
(100 g) Cholesterol 0 0 0 Vitamin B5 (Pantothenic acid) 0 0 0 Vitamin A (Retinol) 0 0 0 Vitamin B2 (Riboflavin) One 2 3 Vitamin D3 (Cholecalciferol) 0 0 0 Vitamin E (Tocopherol) 0 0 0 Folate 0 0 0 Choline 0 0 0 Saturated fatty acid
(Saturated fatty acids) 0 0 0 Beta-carotene (b-carotene) 0 0 0 Caffeine 0 0 0 Lycopene 0 0 0 Phosphorus 0 0 0 Beta sitosterol (b-Sitosterol) 0 0 0 Carbohydrates 2 One 3 Galactose 0 0 0 Lactose 0 0 0 L-Arginine 0 0 0 Sucrose 0 0 0 Vitamin B3 (Nicotinamide) 0 0 0 Vitamin D2 (Ergocalciferol) 0 0 0 Starch 0 0 0 Total score 3 3 6

The results of the above Table 2 and Table 3 are shown in Table 4 below.

division Cancer Anti-obesity Antihypertensive Kakdugi (company A) 5 3 0 Bachelor Kimchi (Company B) 11 3 0 A kimchi (company A) 8 6 0

On the other hand, when the derivation of the score for the trait for the food to be evaluated is completed (S17), the step for obtaining the trait relevance result by the score derivation unit 14 through the score for the derived food to be evaluated, It can be done as an enemy. Here, the results of the trait-related results are shown as an example of the relationship (distribution) results of the three kinds of food to be evaluated, namely kakdugi, bonggak kimchi, and kimchi, 4 and 5, respectively.

Thus, according to the present invention, it is possible to provide food information suited to individual traits, extract food-related traits and nutritional information, and provide nutritional values that are overlapped with actual nutritional ingredients in terms of content, This will enable people with personal traits or illnesses to make better use of personal dietary management. In addition to providing customized food information that is beneficial when linked to customized food information services based on calories, It can be very helpful in making a diet decision.

Although the present invention has been described with reference to the accompanying drawings, it is to be understood that various changes and modifications may be made without departing from the spirit of the invention. Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined by the scope of the appended claims and equivalents thereof.

11: input unit 12:
13: comparison unit 14: score derivation unit
15: memory unit 16: text mining tool
17: Output section

Claims (7)

An input unit provided for inputting information of food;
A classifying unit for classifying nutrients according to traits of the food from information of foods inputted by the input unit;
A comparing unit for comparing the nutritional composition of the trait classified by the classifying unit with the actual nutritional composition analysis result of the food to be evaluated inputted by the input unit and extracting redundant nutritive fraction information;
A score derivation unit for deriving a score of a trait for the food to be evaluated from the nutritive fractionation information extracted by the comparison unit; And
A memory unit for storing the nutritional components for the food, the nutritional content analysis results, the nutritive content information, and the score for the characteristics of the food;
Wherein the food quality assessment system is adapted to provide personalized trait-specific food composition information. The method according to claim 1,
Further comprising a text mining tool for acquiring the nutritional composition of the food by the food information inputted by the input unit through the analysis of bioinformation based on text mining and providing the nutritional component to the classifier, Food evaluation system for providing information. Classifying nutrients according to traits for food;
Extracting redundant nutritive fraction information by comparing the nutrient composition of the trait with the nutrient composition analysis result of the food to be evaluated; And
Deriving a score of a trait for the food to be evaluated from the nutritive fraction information;
Wherein the method comprises the steps of: The method of claim 3,
The method of claim 1,
Extracting a trait related to the food, and extracting a chemical substance related to the extracted trait;
Extracting a list of nutrients for the food based on the chemical; And
Classifying nutrients according to the traits and distinguishing between the positive and negative effects of the nutrients on the traits;
Wherein the method comprises the steps of: The method according to claim 3 or 4,
The method of claim 1,
A method for evaluating food for providing individualized trait-specific dietary component information, which obtains trait-specific nutrients for said food through bioinformation analysis based on text mining. The method according to claim 3 or 4,
Wherein the step of extracting the overlapping nutrient fraction information comprises:
Extracting redundant nutritional content information for each of the foods to be evaluated by comparing the nutritional components of the traits with the actual nutritional content analysis results for each of the plurality of food to be evaluated,
The step of deriving a characteristic score for the food to be evaluated comprises:
And deriving a score for each of the plurality of food items to be evaluated based on ranking based on the nutritive content information for each of the food items to be evaluated. The method according to claim 3 or 4,
Further comprising the step of obtaining a trait relevance distribution through a score of a trait for the food to be evaluated.

Images