200948311 九、發明說明： 【發明所屬之技術領域】200948311 IX. Description of the invention: [Technical field to which the invention belongs]
本發明為齡營養管轉盤之方法，係咖標藏設於 餐盤與分菜盤上，再以讀卡機讀取該__人專屬=料 判別’同時判別各該分菜盤應裝填之菜色及其重量以獲得 該菜色^養素’啊職各菜㈣營養素資訊囊整傳輸 至電腦官m雜庫’以紀賴次所備菜色是否與該個 人所需營素吻合，如不吻合則發出警示訊號，達到&者或 老人攝取營翻衡之躲，以额止鱗者誤判聽的技 【先前技術】 按一般廚房鱗人員’餘據營養師對每-患者或老 人之身體狀況，透腦的食譜賴人所需營養 素作采色的搭配’並開菜單給廚房備餐者配菜，或直接傳 送至顯示H ’供麟依據患者或老人作配菜依據。 若個條碼完全__條碼，以取 传索引代碼’並自資料庫中尋找完整的描述 【發明内容】 一、解決之問題： 1·由於配餐者分配菜色必須針龍單以目視方式一樣一樣 配莱’其專注之態度必須持續維持，如此容易因疲倦而 疏忽，且無法在錯誤中即時得知。 碼讀取’僅能一次一個’其需靠近掃描器’且儲 存谷置小’㈣無法更新’必須在明亮處方能讀取，若 5 200948311 一旦污穢或損壞即無法讀取，耐久性極低，且資料安全 性低。 二、解決之手段： 1·本發明係在餐盤與分菜餐盤上，分別設一 RFID標籤， 且在每-餐盤之RFID標籤内分別儲存每一使用者之個 人資料，以作為該專屬餐盤，該餐盤上放置複數個分 〇 ❹ ϋ在分㈣上亦設有—刪職，其内則儲存 食'中該單-菜色的營養成分及熱量以提供備餐 依據該分菜盤之RFID標籤，經由讀卡機得知該菜色之 類，以及讀取該餐盤之專屬者的個人資料，以 老人i餐應攝取的營養素’同時在配餐時 控者的營養攝取限婦訊，因此備 ί動=統會自動監控，當有超過最高以ί =發出警訊提醒備餐人員調整菜色，可避免 ^ 1問題’翻患者絲人齡營養均 '4 防止備餐者誤判菜色之效果者。要求且能 2·本發明之備餐作業流程，係包含： a•輸入用餐別 b.開啟讀卡機 C.讀取院民錢RFID標g上之資料 d，營f師建立營養管控表，使該院民於-天攝取營養量 不超過該總營養量 t t早、中、晚餐應有之攝取營養量，其分配程序係 )建立早餐營養量，再讀取早餐營養量 營養量； 200948311 Π)再讀取中餐營養量建立晚餐營養量； ui)並透過修正營養管控表進行調變，以建立各餐 營養量資料； IV)该資料於讀取分菜盤標籤編號同時輸入 該營養量資料儲存。 f.備餐者再依據該分菜盤之RFID標籤内所設定之各餐 營養素資料分配菜色； ❹ g.當每—餐之分菜盤上所錄之菜色，賊營養量超過 該餐總營養量，隨即系統發出警示，即能更換菜色， 隨機修正營養管絲’並齡於登錄膽紀錄，以監 控營養攝取狀況。 3·本發明所翻之讀卡機，係與院民資料管理、食譜資料 管理、餐盤分類作業、備餐作業服務管理、營養攝取量 查詢系統連接，以讀取餐盤與分菜盤上之处①標藏内 之資料。 4. 本發明之院民資料管理，係包含建立院民資料集，其可 建立上'下筆選擇鍵、新增院民資料鍵、刪除鍵、讀取 新院民專屬之RFID標籤訊號。 5. 本發明之食譜資料管理，係包含建立食譜資料集、並建 立上、下筆選擇鍵、新增食譜資料鍵'刪除鍵，可増減 食譜菜色及所含營養素。 6. 本發明之菜盤分類管理，係包含建立菜盤資料集，並建 立上、下筆選擇鍵、新增菜盤資料鍵、刪除鍵、以及襟 示編號，該標示編號之建立係包含讀取菜盤編號，同時 7 200948311 寫入該餐盤與分菜盤之對照表。 7.本發明之營養攝取量雜，係包含#日#養攝取量查詢 及營養攝取置日期區間總表。 【實施方式】 請參閱圖1A~1D及圖2、3、4、1〇所示，首先需建立 P完民資料管理51、食譜㈣管理52、菜盤分類作業管理 53、備餐作業管理54、營養攝取量查詢55、營養攝取量查 ❹ 詢表56，以利菜盤1之餐盤11與分菜盤12設置的rfid 標籤13、13’存取資料。 請參閲第-圖-A〜D及第三、五圖所示，係在菜盤j(如 圖1D)分為餐盤11(如圖1A)與分菜餐盤12 (如圖iB、c) •上，分別设一 RFID標叙13、13’ ’且在每一餐盤11之RFID 標籤13内分別儲存每一使用者之個人資料，以作為該專屬 餐盤11，該餐盤11上放置複數個分菜盤13，且在每一分 菜盤上亦設有一 RFID標藏13、13, ’其内則儲存食譖中該 ❹ 單一菜色的營養量，以提供備餐人員依據該分菜盤13之 RFID標藏13’ ’經由讀卡機2 (如圖1E)得知該所需營養 素’以及讀取該餐盤1之專屬者的個人資料（如圖2、4)， 以管控每一院内的患者或老人（統稱院民）每餐應攝取的 營養素’同時在配餐時即同時計算每一受管控者的營養攝 取限制資訊（如圖2)，因此備餐人員可於顯示電螢幕3(如 圖10)中即時獲得營養表與當餐營養值比較，同時系統會 自動監控’當有超過最高攝取值時，會自動發出警訊提醒 備餐人員調整菜色，可避免飲食攝取過量問題，達到院民 8 200948311 攝取營養均衡之要求，且能防止備餐者誤判菜色之致果者。 清參閱圖1、3、4、10所示’該讀卡機2係與院民資 料音理51、食譜資料管理52、餐盤分類作業53、備餐作 業管理54、營養攝取量查詢55作有線或無線傳輪埠4之 連結’以讀取餐盤11與分菜盤12上之RFK)標籤]3、13, 内之資料，以對應該院民之食譜資料。The invention is a method for the nutrition tube turntable of the age, which is set on the dinner plate and the vegetable dish, and then reads the __person exclusive material judgment by the card reader and simultaneously discriminates that the tea tray should be filled. The color of the dish and its weight to get the color of the dish ^ 养 素 ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' Send a warning signal to reach the & or the elderly to take advantage of the camp to balance the evasiveness of the squadron. [Previous technique] According to the general kitchen scales, the nutritionist is responsible for the physical condition of each patient or the elderly. The brain-based recipe relies on the nutrients required by the people to make a match with the coloring 'and open the menu to the kitchen preparer's side dish, or directly to the display H' for the basis of the patient or the elderly as a side dish. If the barcode is completely __barcode, take the index code' and find the complete description from the database. [Summary of the invention] 1. Solve the problem: 1. Since the catering person assigns the dish color, the needle dragon must be the same as the visual method. Lai's attitude of concentration must be sustained, so easy to be negligent due to fatigue, and can not be instantly known in error. Code reading 'can only be one at a time' it needs to be close to the scanner' and the storage valley is small '(four) can't be updated' must be read in bright prescription, if 5 200948311 is unreadable after being contaminated or damaged, the durability is extremely low, And the data security is low. Second, the means of solution: 1. The invention is provided on the dinner plate and the vegetable dish, respectively, an RFID tag is set, and each user's personal data is stored in the RFID tag of each plate to serve as the An exclusive plate with a plurality of branches placed on the plate. ϋ There is also a division on the sub-(4), which stores the nutrients and calories of the single-dish color in the meal to provide a meal basis. The RFID tag of the disk, through the card reader, knows the color of the dish, and the personal data of the exclusive person who reads the plate, and the nutrient intake that should be taken by the elderly person's meal. Therefore, the automatic control = automatic monitoring, when there is more than the highest ί = issued a warning to remind the preparation staff to adjust the color of the dishes, can avoid ^ 1 problem 'turn the patient's silk age nutrition '4 prevent the preparer from misjudge the dish Effect. Requirements and can be 2. The preparation process of the present invention includes: a. inputting a meal, b. opening a card reader C. reading the data of the resident's money on the RFID tag g, the camper establishes a nutrition control table, To enable the hospital to take up no more than the total nutrient amount in the day-to-day nutrition, tt, the amount of nutrients in the morning, middle and dinner, and the distribution procedure is to establish the nutritional amount of the breakfast, and then read the nutritional amount of the breakfast; 200948311 Π ) read the nutrient quantity of Chinese food to establish the nutritional amount of the dinner; ui) and adjust the nutrition control table to establish the nutrient data of each meal; IV) input the nutrition quantity data while reading the vegetable label number Store. f. The preparer then distributes the dishes according to the nutrient data of each meal set in the RFID tag of the dish; ❹ g. When the dish is recorded on each dish, the nutrient of the thief exceeds the total nutrition of the meal. The amount, then the system issued a warning, that is, the color of the dish can be changed, the nutrition tube silk is randomly corrected and the registration record is recorded to monitor the nutritional intake status. 3. The card reader turned over by the present invention is connected with the information management of the residents, the management of the recipe materials, the classification of the dishes, the management of the meal preparation service, and the inquiry system of the nutrient intake to read the dishes and the dishes. The information in the category 1 is hidden. 4. The data management of the residents of the present invention includes the establishment of a data set for the residents, which can establish a 'subject selection key, a new student data key, a delete key, and read the unique RFID tag signal of the new hospital. 5. The recipe data management of the present invention includes establishing a recipe data set, and establishing a top and bottom pen selection key, and a new recipe data key 'delete key', which can reduce the recipe color and the nutrients contained therein. 6. The classification management of the dishes of the present invention comprises establishing a set of dish materials, establishing upper and lower pen selection keys, adding a menu material key, a delete key, and a display number, wherein the identification number includes reading The dish number is numbered, and 7 200948311 is written into the comparison table of the plate and the dish. 7. The nutrient intake amount of the present invention includes a #日#养量量 query and a nutrient intake date interval summary table. [Embodiment] Please refer to FIG. 1A to FIG. 1D and FIG. 2, 3, 4, and 1 ,, firstly, it is necessary to establish a P-resource data management 51, a recipe (four) management 52, a dish classification operation management 53, and a meal preparation operation management 54. The nutrient intake inquiry 55, the nutrient intake amount inquiry table 56, and the rfid label 13, 13' set by the plate 11 and the distribution plate 12 of the dish 1 are accessed. Please refer to Fig.-A~D and the third and fifth figures, which are divided into a dish 11 (Fig. 1A) and a dish 12 (Fig. 1B). c) • upper, respectively set an RFID label 13, 13'' and store the personal data of each user in the RFID tag 13 of each tray 11 as the exclusive tray 11, the tray 11 A plurality of dispensing trays 13 are placed thereon, and an RFID tag 13 and 13 are also disposed on each of the dispensing plates, and the nutrient amount of the single dish in the restaurant is stored therein to provide the preparing personnel according to the The RFID tag 13' of the dish 13 is known by the card reader 2 (as shown in FIG. 1E) and the personal data of the exclusive person reading the plate 1 (see FIGS. 2 and 4). Control the nutrition of each patient or the elderly (collectively referred to as the residents) at each meal. At the same time, calculate the nutritional intake restriction information of each controlled person at the same time (see Figure 2), so the food preparation staff can display In the electric screen 3 (Figure 10), the nutrition table is instantly compared with the nutritional value of the meal, and the system automatically monitors 'when there is more than the highest intake value, it will automatically send out Alerts remind pantry personnel adjustments dishes can avoid the problem of excessive dietary intake, to achieve the requirements of the public hospital 8200948311 intake of balanced nutrition, can prevent the person who caused the fruit pantry dishes of miscarriage of justice. See Figures 1, 3, 4, and 10 for details. 'The card reader 2 series and the residents' data sounds 51, the recipe data management 52, the tray classification operation 53, the meal preparation management 54, and the nutritional intake inquiry 55 Wired or wireless transmission 埠 4 link 'to read the RFK on the tray 11 and the distribution tray 12> label] 3, 13, the information inside, in response to the recipes of the residents.
凊參閱圖5所示，該備餐作業管理51之流程，係包含. h·輸入用餐別； L開啟讀卡機2; J··讀取院民餐盤RFID標籤13上之資料； k.營養師建立營養管控表，使該院民於一天攝取營養量 不超過該總營養量； 1 =早、中、晚餐應有之攝取營養量’其分配程序係 Ϊ)建立早餐營養量’再讀取早餐#養量建立中餐 營養量； Π)再讀取中餐營養量建立晚餐營養量； III) 並透過修正營養管控表進行調變， 營養量資料； 臀 IV) 該龍於触分紐觸標籤u，編號同時輸 入該營養量資料儲存； n.=者再依魏分菜盤之麵標籤13,崎設定之 各餐營養素資料分配菜色； 當每-餐之分菜盤12上所錄之菜色，其總營養量 9 200948311 超過該餐總營養量’隨即系統發出警示，即能更換菜 色，隨機修正營養管控表’並儲存於登錄用餐紀錄， 以監控營養攝取狀況。 ❹ 今钱次Γ閱圖2、7所示，食譜資料管理52，係包含建立 料集、並建立上、下筆選擇鍵、新增食譜資料鍵、 刪除可料賴菜色騎含營養素。 資料ϊ參8所示’菜盤分類管理，係包含建立菜盤 上、下筆選擇鍵、新增菜盤資料鍵、刪除 編#，ΡΙπΓΓ編號，該標示編號之建立係包含讀取菜盤1 RFli) ‘〜人該餐盤11之勵標籤13與分菜盤12之 RFID標籤13’對照表。 Ο 請參閱圖2、6所示，院民資料管理51，係包含建立 院民資料集’其可建立上、下筆選擇鍵、新增院民資料鍵、 刪除鍵、讀取新院民專屬之RFID標籤12訊號。 月/閱圖2、9所示，營養攝取量查詢，係包含當曰營 取量查奴營麵取量日祕間總表，可由院民用餐 紀錄（如圖2)取得。 200948311 【圖式簡單說明】 圖1A為本發明餐盤裝置。 圖1B為本發明分菜盤裝置。 圖1C為本發明分菜盤底面裝設RFID標籤。 圖1D為本發明菜盤組合圖。 圖1E為本發明所應用讀卡機示意圖。 圖2為本發明系統資料表。 0 圖3為本發明系統方塊圖。 圖4為本發明主控台架構圖。 圖5為本發明備餐作業流程圖。 圖6為本發明院民資料管理流程圖。 圖了為本發明食譜資料管理流程圖。 圖8為本發明菜盤分類管理流程圖。 圖9為本發明營養攝取量查詢流程圖。 圖10為本發明資料庫與系統存取圖。 ® 【主要元件符號說明】 餐盤11 RFID 標籤 13、13， 顯示螢幕3 院民資料管理51 菜盤分類作業管理53 營養攝取量查詢55 菜盤1 分菜盤12 讀卡機2 有線或無線傳輸埠4 食譜資料管理52 備餐作業管理54凊 Referring to FIG. 5, the flow of the meal preparation management 51 includes: h· input meal; L opens the card reader 2; J·· reads the information on the RFID tag 13 of the hospital plate; k. The nutritionist establishes a nutrition control table so that the nourishment of the hospital does not exceed the total nutrient amount in one day; 1 = the amount of nutrients in the morning, middle and dinner should be taken as 'the distribution procedure is set Ϊ' to establish the nutritional amount of the breakfast' Take breakfast #养量 establish the nutrient amount of Chinese food; Π) read the nutrient amount of Chinese food to establish the nutritional amount of the dinner; III) and modify the nutrition control table to adjust the nutrient data; hip IV) The dragon touches the touch button u, the number is also entered into the nutrient amount data storage; n.= then according to the Wei dial plate label 13, the salt set meal nutrient data distribution dishes; when each meal is recorded on the dish 12 The total nutrient content of 9 200948311 exceeds the total nutrient amount of the meal, and then the system issues a warning, that is, the vegetable color can be changed, and the nutrition control table is randomly modified and stored in the registered meal record to monitor the nutritional intake status.今 Today's readings are shown in Figures 2 and 7. Recipe data management 52 includes the creation of a collection of materials, the establishment of upper and lower pen selection keys, the addition of recipe information keys, and the removal of the edible color of the dishes. The data shown in the ϊ 8 ' ' 菜 菜 菜 菜 菜 ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ) '~People's table 13 excitation label 13 and distribution tray 12 RFID tag 13' comparison table. Ο Please refer to Figure 2 and Figure 6. The data management of the residents 51 includes the establishment of the inpatient data set, which can establish the upper and lower pen selection keys, the newly added inpatient data key, the delete key, and the reading of the new residents. RFID tag 12 signal. In the month/reading figures 2 and 9, the nutrient intake inquiry is included in the daily list of the day-to-day secrets of the squatting camp, which can be obtained from the residents' meal records (Figure 2). 200948311 [Simplified description of the drawings] Fig. 1A is a tray device of the present invention. Figure 1B shows the dispensing device of the present invention. 1C shows an RFID tag mounted on the bottom surface of the dispensing tray of the present invention. Figure 1D is a combination diagram of a dinner plate of the present invention. 1E is a schematic view of a card reader applied to the present invention. Figure 2 is a system data sheet of the present invention. 0 Figure 3 is a block diagram of the system of the present invention. 4 is a structural diagram of a console of the present invention. Figure 5 is a flow chart of the meal preparation operation of the present invention. Figure 6 is a flow chart of the management of the data of the residents of the present invention. The figure shows the flow chart of the recipe material management of the present invention. Figure 8 is a flow chart showing the management of the classification of the dishes of the present invention. Figure 9 is a flow chart for querying the nutritional intake of the present invention. Figure 10 is a diagram showing the access to the database and system of the present invention. ® [Main component symbol description] Plate 11 RFID tag 13, 13, display screen 3 Citizen data management 51 Dish classification operation management 53 Nutrition intake inquiry 55 Dishes 1 Dispenser 12 Card reader 2 Wired or wireless transmission埠4 Recipe Information Management 52 Preparing Meal Management 54