TW201905818A - Homogenization and Variety Balanced Diet Planning Method Based On Personal Diet Preferences - Google Patents

Abstract

The present invention provides a homogenization and variety balanced diet planning method based on personal diet preferences, to enter a physiological parameter by user, and via a processing unit analysis the physiological parameter into the basic value, then according to choose a lower preference and remove it by user, to generate a preference degree group and a number of recommended daily intake group, then getting an ingredient list by adaptation value which is generate by the preference degree group via an adaptation function and the algorithm, in order to combine as a menu group. The present invention provide a variety of diet recommendation of same nutritional content quickly by genetic algorithm, to suit each user's preference for food, and enhance the compliance of nutrition prescription. Furthermore, the present invention can let users choose the number of dishes in the menu group for each meal, or accord to each user due to physical needs or a variety of diseases and select the nutritional intake, then produce a diet recommendation which is meet the user's own conditions even more. Therefore, the present invention can be used by the user or dietitian immediately, thereby assisted the user to plan balanced diet and improved diagnostic efficiency of dietitian.

Description

A homogeneous and balanced diet planning method based on personal dietary preferences

The present invention provides a homogenous and balanced balanced diet planning method based on personal dietary preferences, and more particularly a menu for obtaining customized dietary recommendations using genetic algorithms and personal dietary preferences.

According to the change of life style, the number of foreign food groups has risen, and the diet is biased towards high calorie, high fat, and high sugar. As a result, the obese population is increasing day by day, and the prevalence of chronic diseases continues to increase. In addition, due to the busy work and life, according to statistics, I have 20 million foreign diners, and 80% of them eat more than two meals.

In recent years, with the economic development, the living standards of the people have increased relatively, and the current dietary structure has also undergone significant changes. Such as: the increase of animal food, the reduction of plant food, the increase of fat intake and the reduction of carbohydrates. In the case of such a long-term imbalance of dietary structure, energy intake exceeds the body's consumption, which will cause accumulation of fat in the body. A chronic disease that causes obesity or is associated with obesity.

Among them, obesity has developed an important issue in the country, and obesity will also lead to other mental illnesses. Up to 50% of obese adolescents are found to have mental illness (eg depression, behavioral problems and low self-esteem). The main cause of obesity is that calorie intake is higher than calorie consumption, and high sodium intake is also closely related to obesity. Furthermore, unhealthy diets, inadequate physical activity, and excessive smoking are the three major risk factors for chronic diseases. Chronic diseases such as cardiovascular and cerebrovascular diseases, cancer, and diabetes are inseparable from diet. Therefore, programs to prevent and improve unhealthy diets and low physical activity are constantly being discussed.

Preventive care has become the focus of current health policy. Health is wealth, eating habits are an indispensable part of weight control, so the pursuit of health must start from the daily diet. In recent years, the concept of healthy eating has gradually gained importance. Most people are unable to exercise regularly every week because of their busy work, so healthy eating is more important.

In daily life, diet is a very important part, and proper nutrition is an important factor in maintaining the health of the human body. Nutritional therapy (nutrition supplementation and diet control) has been recognized as part of the treatment of the disease during the treatment of the disease or during the recovery of the surgery. Therefore, the medical profession has gradually attached importance to the concept of "nutrition care". Human life activities need to take nutrition from the diet, and eating more vegetables can help reduce the mortality caused by cardiovascular disease. A proper diet can control the progression of chronic diseases. When you are managing your diet, you need to understand the ingredients, how to cook, the concept of weight, and the interaction between nutrients, so that you can have a healthy body and mind. Therefore, how to eat healthy is a very important part.

According to the Food and Drug Administration of the Ministry of Health and Welfare, the latest version of the “National Dietary Indicators” is recommended: daily diets are based on the six categories of food recommended by the dietary guidelines. The three meals are based on whole glutinous rice, which can help maintain blood sugar and protect the tissue proteins of muscles and internal organs. And try to use high-fiber foods to promote the physiological health of the intestines, and also help control blood sugar and blood lipids. Eat less oil, less salt, less sugar, eat more calcium-rich foods and drink more water. For long-term eating outside the diet, you must avoid eating excess fat and calories, and how to choose, that is, the most concerned about the outside food.

In the past, when people who are looking for a healthy diet ask a dietitian, they will get a dietary advice with a balanced diet, which will indicate the three dishes for each day. However, the menu of the dietary recommendation is usually more standardized and does not consider the user. The difference between the two will result in a deviation from the menu of dietary recommendations due to the user's personal preference, resulting in a general decline in compliance. In addition, if there is no balanced diet in the right amount of calorie intake, Increase the risk of developing diabetes or cardiovascular disease or the risk of onset

Another familiarity is to divide the menu into two categories for the user's diet: staple foods and fruits and vegetables. The staple food of each meal is matched with fruits and vegetables to achieve a balanced diet. These two categories constitute the structure of the long chain of evolutionary food in the gene algorithm; in the menu, there are 56 attributes of the staple food, and the fruit and vegetable are divided into 17 attributes, which constitute the long-chain arrangement of the whole food, and the whole food is long. The length of the chain is 6 integers, which means the menu of three meals a day, morning, and evening. The number of long-chain changes in the composition of the ingredients is (56×17) ³ = 952 ³ different combinations, and the resulting menu combination is still required. For users to score, the score is 1 to 5 points, the user's score is used as the adaptation value of Genetic Algorithms (GA), and these scores are used to find the menu design of the user's mind and use The Body Mass Index (BMI) is used to advise the user about the amount of calories needed per day, so that the user's preference can be assessed by the score; however, if there is a preference for the cooking or ingredients in the menu combination, There will be deviations in the scores, which will reduce the user's effectiveness and satisfaction with the preference of the menu combination.

In view of this, our inventors are concentrating on further research on diversified dietary recommendations that provide the same nutrients quickly based on personal dietary preferences, and proceed with research and development and improvement, with a better design to solve the above problems. The invention has been continuously tested and modified.

Therefore, the object of the present invention is to solve the above problems. To achieve the above object, the inventors provide a homogeneous and balanced balanced diet planning method based on personal dietary preferences, the steps comprising: inputting at least one physiological parameter; Converting the physiological parameter into at least one basic value; defining a food group and a daily dietary recommendation group in a database; the food group generating a plurality of long food chains; establishing a preference group according to the food group Determining the preference level group and the daily dietary recommendation group into a daily recommended intake group; and determining the long-chain of the ingredients in the preference group corresponding to the daily recommended intake group respectively An adaptation function; generating, by the one of the adaptation functions, the at least one adaptation value; and using the algorithm to define at least one food list; and defining a menu group by using the food list group.

According to the above-mentioned homogeneous diversified balanced diet planning method based on individual dietary preferences, the method further comprises the substep: the adaptation value uses the algorithm to sequentially select, copy, mate, and mutate the food using the algorithm. And the long chain of the food material repeatedly performs the actions of selection, replication, mating, and mutation until convergence.

According to the above-mentioned homogenous diversified balanced diet planning method based on individual dietary preferences, wherein the long chain of the food material repeatedly performs selection, replication, mating, and mutation operations, the number of iterations reaches a certain number of times or reaches in the algorithm. The result of the adaptation function is 0.

According to the above described homogenous diversified balanced diet planning method based on personal dietary preferences, the algorithm is a genetic algorithm (GA).

According to the above described homogenous diversified balanced diet planning method based on personal dietary preferences, wherein the calculation equation of the adaptation function is: ;z is the fitness value; The number of parts required for a large number of calories in the roots of the grain; For the calculation of the number of grains of the roots and stems; The number of servings required for the large number of calories in the soy fish meat and eggs; The number of parts of the soy fish meat and eggs calculated by the algorithm; The number of servings required for milk in the large number of cards; The number of servings of milk calculated by the algorithm; The number of servings required for vegetables in this large number of cards; The number of servings of vegetables calculated by the algorithm; The number of servings for the fruit in the large number of cards; The number of servings for the fruit calculated by the algorithm; The number of servings required for fats and nuts seeds in the large number of cards; The number of servings of fats and nuts and seeds is calculated by the algorithm.

According to the above described homogenous diversified balanced diet planning method based on personal dietary preferences, wherein the physiological parameters are input using an input module.

According to the homogenous diversified balanced diet planning method based on the personal dietary preference described above, wherein the physiological parameter is converted into the basic value by a processing unit, and the processing unit is further coupled to a display unit, the display The unit is coupled to the input module, and the input module further includes an interface, and the input module inputs the physiological parameter to the interface and displays to the display unit.

According to the homogenous diversified balanced diet planning method based on the personal dietary preference described above, the food group comprises at least one food item, and the preference level group selects and removes one of the food materials.

According to the above-mentioned homogenous diversified balanced diet planning method based on personal dietary preferences, the database includes a list of recommendations for national dietary indicators and six groups of food ingredients.

According to the homogenous diversified balanced diet planning method based on the personal dietary preference described above, wherein the physiological parameter further comprises a menu group of the color number of the menu or selecting at least one nutrient intake amount, thereby inputting the menu color in the menu group. The number of servings, or the amount of nutrient intake as described in the body.

It is obvious from the above description and setting that the present invention has the following several advantages and effects, which are detailed as follows:

1. The dietitian provides a more standard dietary advice and a lack of menus when asked about a healthy diet. The present invention provides a variety of dietary recommendations for the same nutrients through genetic algorithms to suit each use. Adherence to nutritional prescriptions is based on personal preference for food.

2. The present invention is assisted by the user or the nutritionist to immediately use the present invention to assist the user in planning a balanced diet and improving nutrition through the assistance of the program software and in combination with the current medical institution or the private nutrition management information system of the private sector. The effect of the teacher's efficiency in seeing the doctor.

3. When the invention inputs personal physiological parameters into the interface, in addition to inputting the individual's height, weight and daily activity amount, the user can input the number of dishes of the menu group in each meal, such as: three dishes for dinner One soup or four dishes and one soup; in addition, you can choose at least one nutrient intake (such as oil, salt, sugar, fiber, whey protein) according to your needs, depending on the needs of each user or One of the nutrient intakes is typed for various diseases. For example, diabetics daily use less oil, less salt, and high-fiber food intake as a benchmark to make dietary recommendations that are more in line with the user's own conditions.

4. The invention selects and removes the less preferred ingredients according to the user's personal preference, thereby generating a preference group for the food group, and then using the adaptation function and the algorithm to obtain the menu group, thereby By using the gene algorithm, the recommended number of parts of the food group in the user preference group and the customized menu are quickly obtained; if the user is not satisfied with the menu group, the algorithm can be used to generate another Menu group.

The invention will be described in detail below with reference to the drawings.

Please refer to Figures 1 and 2 first. The present invention is a homogenous and balanced balanced diet planning method based on personal dietary preferences, which includes:

An input module 1 for inputting at least one physiological parameter, and the input module 1 is coupled to an interface 11;

a database 2, comprising at least one food group 21, each of the food group 21 comprising at least one food material 22;

a display unit 3 coupled to the input module 1 , the input module 1 inputs the physiological parameter to the interface 11 and displays to the display unit 3 ;

a processing unit 4 coupled to the input module 1, the database 2, and the display unit 3, the processing unit 4 converting the physiological parameter into at least one basic value; and the processing unit 4 is in the database 2 defining the food group 21 and a daily dietary recommendation group, the processing unit 4 generates a plurality of long food chains according to the food group 21, and further, the processing unit 4 establishes a preference group according to the food group 21 a group, and then the preference level group and the daily dietary recommendation group are defined as a daily recommended intake quantity group; and the processing unit 4 corresponds to the recommended long-term food quantity according to the preference level group. The groups respectively generate at least one adaptation function;

Thereby, the processing unit 4 generates at least one adaptive value according to one of the adaptation functions according to the long chain of the food material, and then uses the algorithm to generate at least one food list by using an algorithm, so that the processing unit 4 The list of ingredients is defined as a menu group to quickly provide a variety of dietary recommendations for the same nutrient composition to accommodate each user's adherence to nutritional prescriptions due to personal preference for food.

The interface 11 of the present invention utilizes the MATLAB predictive model, which is a mathematical computing software produced by The MathWorks® Corporation of the United States. It is ideal for algorithm development, data visualization, data analysis, and numerical calculations. In addition to common functions such as matrix operations, drawing functions, and data images, MATLAB can also be used to build user interface 11 and programs written in other languages, such as C, C++, Java, Python, and FORTRAN.

Continuing from Fig. 2 to Fig. 8, the flow of the implementation of the present invention includes:

S001: Please refer to FIG. 3 first, the user uses the interface 11 of an input module 1 to select whether to use the interface 11 through a button (such as: Start or End); if the user presses the Start button, the process proceeds to step S002. Press the End button to leave the interface 11.

S002: Continuing to refer to FIG. 4, the input module 1 inputs at least one physiological parameter (eg, height, weight, and daily activity amount of the individual, but is not limited thereto); further, in an embodiment The physiological parameter further includes a menu number of the menu group, so that the user can input the number of the color of the menu group in each meal by the input module 1, for example, the dinner requires three dishes and one soup. Or a four-in-one soup; in another embodiment, the physiological parameter further comprises selecting at least one nutrient intake (eg, oil, salt, sugar, fiber, whey protein, but not This is a limitation, so that each user can input one of the nutrient intakes by the input module 1 according to the physical needs of the user or due to various diseases, for example, diabetics daily with less oil, less salt and high fiber food. Ingestion is used as a benchmark to create a menu group that follows the user's own conditions.

S003: Converting the physiological parameter into at least one basic value by using a processing unit 4, such as a body mass index (BMI), a daily recommended intake amount, and a recommended number of food intakes of the six categories of foods, so as to understand the calorie and nutrition of the daily intake. Appropriate or not.

S004: A database 2 defines an food group 21 and a daily dietary recommendation group. The food group 21 is divided into six categories of food groups according to the "National Diet Indicators Recommendation" published by the Ministry of Health and Welfare, such as : whole grain rhizome, bean fish meat and eggs, vegetables, fruits, milk and oil and nut seeds, and then the processing unit 4 produces the food group 21 to produce a plurality of long-chain foods;

S005: As shown in FIG. 5, a preference group is established according to the food group 21, wherein the food group 21 includes at least one food item 22, and the preference level group selects and removes one of the ingredients. 22, for example, selecting one of the food materials 22 according to the user's personal preference. If the preference level is lower, one of the food materials 22 can be selected by the input module 1, and then the processing unit 4 selects the selected food material. 22 is removed from the group of ingredients 21, thereby generating the group of preference levels.

S006: Defining the preference degree group and the daily dietary recommendation amount group by the processing unit 4 to generate one daily recommended intake quantity group as shown in FIG. 6 .

S007: The processing unit 4 generates at least one adaptation function for the long-chain of the food of the preference degree group, corresponding to the daily recommended intake quantity group;

The calculation equation for the adaptation function is:

among them, To adapt to the value; The number of parts required for a large number of calories in the roots of the grain; For the calculation of the number of grains of the roots and stems; The number of servings required for the large number of calories in the soy fish meat and eggs; The number of parts of the soy fish meat and eggs calculated by the algorithm; The number of servings required for milk in the large number of cards; The number of servings of milk calculated by the algorithm; The number of servings required for vegetables in this large number of cards; The number of servings of vegetables calculated by the algorithm; The number of servings for the fruit in the large number of cards; The number of servings for the fruit calculated by the algorithm; The number of servings required for fats and nuts seeds in the large number of cards; The number of servings of fats and nuts and seeds is calculated by the algorithm.

The present invention defines the corresponding daily recommended number of six categories of food groups according to the "New Dietary Guidelines recommending daily diets for various food portions" published by the Ministry of Health and Welfare. For example, the daily recommended number of users with a maximum number of cards is 1200 kcal. The daily dietary recommendations for the six major groups of ingredients are as follows: 6 whole grains and roots; 3 pieces of soy meat and eggs; 1.5 parts of milk; vegetables 3 parts; 2 parts of fruits; 4 parts of oils and nuts seeds (3 parts of oil; 1 part of nut seeds).

Furthermore, the present invention distinguishes 14 different intervals in a unit of 1200 kcal to 2600 kcal per 100 kcal, and according to the preference group, the long-chain of ingredients and the daily recommended intake group. Defining at least one corresponding adaptation function. Among them, the calculated daily recommended large number of cards (for example: 1260 kcal) meets the value of a certain interval (for example, 1200~1300 kcal), that is, the subsequent menu group is calculated by the adaptation function to which the interval belongs.

The present invention takes a user whose daily dietary recommendation is 1200 kcal as an example, and the calculation equation of the adaptation function is:

Wherein, the adaptation function subtracts the number of copies calculated by the genetic algorithm in the number of copies required by the six major categories of food groups, and multiplies the number of cards included in the six major categories of food groups. And take the absolute value plus the total construction.

S008: Calculating and generating at least one adaptation value by using the adaptation function of the long chain of the food material.

S009: Substituting the fitness value into the algorithm to define at least one food list;

The processing unit 4 sequentially selects, copies, mates, and mutates the long chain of the food material according to the adaptive value by using the algorithm;

The algorithm of the present invention utilizes a genetic algorithm (GA), and the basic concept of the gene algorithm is derived from the concept of "survival of the fittest, elimination of discomfort" in Darwin's Theory of Evolution. An algorithm. It is used in three areas: training-like neural networks (most commonly used), scoring functions that generate basic understanding of memory, and optimization of scheduling. As shown in Figure 7, randomly generate n long chains of ingredients, and search for the most suitable environment based on the steps of "selection, replication", "mating", and "mutation";

S010: confirming whether the fitness value satisfies the termination condition, and the termination condition of the present invention is that the number of iterations reaches a certain number of times (for example, 100 times, but not limited thereto) or has reached the result of the adaptation function in the process of genetic evolution. It is suggested that the diet is 0; if the termination condition is not satisfied, steps S011 to S013 are continued; if the termination condition is satisfied, then step S014 is reached.

S011: Calculating an adaptation value of each long-chain of the food material by using the adaptation function, and then selecting and copying each long-chain of the food material according to the adaptation value.

S012: an action of mating the long chain of the remaining food material.

S013: Mutating the long chain of the food material to produce at least one new food long chain.

Thereby, the steps S010 to S012 are repeated to repeat the selection, copying, mating, and agitation of the long chain of the food material, and then returning to step S007 until convergence.

S014: Continuing to refer to FIG. 8 , if the termination condition is met, the processing unit 4 obtains the list of ingredients, and combines the list of ingredients into a menu group (eg, dietary advice). By using the gene algorithm, the recommended number of copies and the customized menu of the six categories of food groups that the user prefers are quickly obtained.

If the user is dissatisfied with the menu group, press the Back button as shown in FIG. 8 to generate another menu group.

Therefore, since adjusting the diet helps to improve the physical condition, and adjusting the diet requires long-term cooperation and tracking to achieve the effect, the present invention is supplemented by the software of the program and combined with the current medical institution or the private personal nutrition management information system. The present invention can be used by the user himself or the nutritionist to achieve the effect of assisting the user in planning a balanced diet and improving the efficiency of the dietitian performing the consultation.

In summary, the technical means disclosed by the present invention can effectively solve the problems of the prior knowledge, achieve the intended purpose and efficacy, and are not found in the publication before publication, have not been publicly used, and have long-term progress, The invention referred to in the Patent Law is correct, and the application is filed according to law, and the company is invited to give a detailed examination and grant a patent for invention.

The above is only the preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, that is, the equivalent changes and modifications made by the scope of the invention and the contents of the invention are all It should remain within the scope of this invention.

〔this invention〕

1‧‧‧Input module

11‧‧‧ interface

2‧‧‧Database

21‧‧‧Food Group

22‧‧‧food

3‧‧‧Display unit

4‧‧‧Processing unit

S001~ S014‧‧‧Steps

Figure 1 is a schematic view of the structure of the present invention. Figure 2 is a schematic flow diagram of the present invention. Figure 3 is a schematic diagram of the state of use of the interface. Figure 4 is a schematic diagram showing the state of use of the interface to input personal physiological parameters. Figure 5 is a schematic diagram of the interface selected according to the user's personal preference and removed. Figure 6 is a graphical representation of the group of recommended daily intakes in the group of ingredients produced by the interface. Figure 7 is a schematic diagram of the selection, replication, mating, and mutation of the gene algorithm. Figure 8 is a schematic diagram of the interface for combining the list of ingredients into a menu group by a processing unit.

Claims (10)

A homogenous and balanced balanced diet planning method based on personal dietary preferences, the method comprising: inputting at least one physiological parameter; converting the physiological parameter into at least one basic value; defining a food group and a daily diet in a database a group of recommended ingredients; the food group generates a plurality of long-chain foods; establishing a preference group according to the group of food; defining the preference group and the daily dietary recommendation group as a daily recommended intake group Grouping; the long chain of the food material in the preference degree group corresponding to the daily recommended intake quantity group respectively generating at least one adaptation function; and the long chain of the food material corresponding to one of the adaptation functions to generate at least one fitness value Determining the fitness value using at least one food list using an algorithm; and defining a menu group using the food list. The homogenous diversified balanced diet planning method based on the personal dietary preference described in claim 1 further includes the substeps: the adaptation value selects, copies, and sequentially uses the algorithm long chain using the algorithm. The action of mating and mutating; and the long chain of the food material repeatedly performs the actions of selection, replication, mating, and mutation until convergence. The homogenous diversified balanced diet planning method based on individual dietary preferences as described in claim 2, wherein the long chain of the food material repeatedly performs selection, replication, mating, and mutation operations in a number of times or In the algorithm, the result of the adaptation function is zero. The homogeneous diversified balanced diet planning method based on individual dietary preferences according to any one of claims 1 to 3, wherein the algorithm is a genetic algorithm (GA). The homogenous diversified balanced diet planning method based on individual dietary preferences according to any one of claims 1 to 3, wherein the calculation equation of the adaptation function is: z is the fitness value; The number of parts required for a large number of calories in the roots of the grain; For the calculation of the number of grains of the roots and stems; The number of servings required for the large number of calories in the soy fish meat and eggs; The number of parts of the soy fish meat and eggs calculated by the algorithm; The number of servings required for milk in the large number of cards; The number of servings of milk calculated by the algorithm; The number of servings required for vegetables in this large number of cards; The number of servings of vegetables calculated by the algorithm; The number of servings for the fruit in the large number of cards; The number of servings for the fruit calculated by the algorithm; The number of servings required for fats and nuts seeds in the large number of cards; The number of servings of fats and nuts and seeds is calculated by the algorithm. The homogenous diversified balanced diet planning method based on personal dietary preferences according to any one of claims 1 to 3, wherein the physiological parameter is input using an input module. The homogenous diversified balanced diet planning method based on the personal dietary preference described in claim 6 , wherein the physiological parameter is converted into the basic value by a processing unit, and the processing unit is further coupled to The display unit is coupled to the input module, and the input module further includes an interface, and the input module inputs the physiological parameter to the interface and displays to the display unit. The homogenous diversified balanced diet planning method based on personal dietary preferences according to any one of claims 1 to 3, wherein the foodstuff group comprises at least one foodstuff, and the preference degree group is selected and removed. One of the ingredients. The homogenous diversified balanced diet planning method based on personal dietary preferences according to any one of claims 1 to 3, wherein the database includes a list of recommendations for national dietary indicators and six groups of food ingredients. The homogenous diversified balanced diet planning method based on personal dietary preferences according to any one of claims 1 to 3, wherein the physiological parameter further comprises a menu group of the number of dishes or select at least one nutrition. The intake amount is used to input the number of servings of the menu group, or to input one of the nutritional intakes according to the physical needs.