WO2021199726A1 - Meal content proposal device, meal content proposal method, meal content proposal terminal, and program - Google Patents

Meal content proposal device, meal content proposal method, meal content proposal terminal, and program Download PDF

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Publication number
WO2021199726A1
WO2021199726A1 PCT/JP2021/005436 JP2021005436W WO2021199726A1 WO 2021199726 A1 WO2021199726 A1 WO 2021199726A1 JP 2021005436 W JP2021005436 W JP 2021005436W WO 2021199726 A1 WO2021199726 A1 WO 2021199726A1
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WIPO (PCT)
Prior art keywords
correction
nutritional component
meal
user
value
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PCT/JP2021/005436
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French (fr)
Japanese (ja)
Inventor
嘉仁 吉田
聡仁 日室
勉 足尾
未奈美 辻元
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Ｎｅｃソリューションイノベータ株式会社
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Priority to JP2022511629A priority Critical patent/JP7393049B2/en
Publication of WO2021199726A1 publication Critical patent/WO2021199726A1/en

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    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/22—Social work or social welfare, e.g. community support activities or counselling services
    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance

Definitions

  • the present invention relates to a meal content proposal device, a meal content proposal method, a meal content proposal terminal, and a program.
  • Patent Document 1 determines the user's dietary tendency estimated from the user's past meal contents, and even when the user forgets to input a meal, the user's dietary tendency is determined.
  • a dietary management device capable of confirming the content of ingredients is disclosed accordingly.
  • nutritional component analysis and accumulation of obtained nutritional components are performed from images of meals ingested by a manager requiring diet management, and analysis results and advice are transmitted to the manager requiring management.
  • the dietary management support system to be used is disclosed.
  • Patent Document 3 discloses a method of recording nutritional component information of foods ingested by meals, analyzing the nutritional components in the recorded dietary information, and presenting excess and deficiency of necessary nutritional components. Has been done.
  • Patent Documents 1 to 3 although the user can grasp the current nutritional status, in order to improve the nutritional status, the user considers the necessary nutritional balance based on the presented current nutritional status. You need to take a meal menu. For this reason, the user has to think about the meal menu, so even if he / she does not take a meal considering the necessary nutritional balance or starts to take a meal considering the necessary nutritional balance, he / she gives up on the way. There's a problem.
  • an object of the present invention is to provide a meal content suggesting device that proposes a meal menu based on the nutritional status of the user, a meal content suggestion method, and a meal content suggestion terminal.
  • the meal content proposal device of the present invention includes an acquisition unit that acquires user-purchased food information and user attribute information.
  • a reference value setting unit for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute,
  • An estimation unit that acquires an estimated intake value of a user's nutritional component from the purchased food information and estimates an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
  • a correction value calculation unit that calculates a correction value for nutritional components based on the excess or deficiency of nutritional components
  • a target value calculation unit that calculates an intake target value of a user's nutritional component from the user's intake reference value and the correction value
  • a meal menu extraction unit that extracts a meal menu having nutritional component information that satisfies the intake target value, It includes an output unit that outputs the meal menu.
  • the meal content proposal method of the present invention includes an acquisition process for acquiring user-purchased food information and user attribute information.
  • a reference value setting step for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute, and
  • An estimation step of obtaining an estimated intake value of a user's nutritional component from the purchased food information and estimating an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
  • the meal content proposal terminal (hereinafter, also referred to as “proposal terminal”) of the present invention has an input unit capable of inputting user-purchased food information and an input unit.
  • a communication unit capable of communicating with the meal content proposal device of the present invention, It includes a display unit for displaying the output meal menu.
  • the program of the present invention includes an acquisition procedure for acquiring user-purchased food information and user attribute information on a computer.
  • a reference value setting procedure for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute, and
  • An estimation procedure for obtaining an estimated intake value of a user's nutritional component from the purchased food information and estimating an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
  • a correction value calculation procedure for calculating a correction value of a nutritional component based on the excess or deficiency nutritional component, and a procedure for calculating the correction value.
  • the recording medium of the present invention is a computer-readable recording medium that records the program of the present invention.
  • the meal content proposal system of the present invention includes a terminal and a server, and includes a terminal and a server.
  • the terminal and the server can be connected via a communication network outside the system.
  • the terminal An input unit in which the user's purchased food information can be input, and A communication unit that can communicate with the server, Includes a display that can display meal menus The terminal and the entire server
  • An acquisition unit that acquires user-purchased food information and user attribute information, A reference value setting unit for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute,
  • An estimation unit that acquires an estimated intake value of a user's nutritional component from the purchased food information and estimates an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
  • a correction value calculation unit that calculates a correction value for nutritional components based on the excess or deficiency of nutritional components
  • a target value calculation unit that calculates an intake target value of a user's nutritional component from the user's intake reference value and the correction value
  • a meal menu extraction unit that extracts a meal menu having nutritional component information that satisfies the intake target value, It is provided with an output unit that outputs the meal menu.
  • a meal menu can be proposed based on the nutritional status of the user.
  • FIG. 1 is a block diagram showing a configuration of a proposal device, a proposal terminal, and an example of a proposal system including these of the first embodiment.
  • FIG. 2 is a block diagram showing an example of the hardware configuration of the proposed device of the first embodiment.
  • FIG. 3 is a block diagram showing an example of the hardware configuration of the proposed terminal of the first embodiment.
  • FIG. 4 is a flowchart showing the configuration of the proposed method of the first embodiment and an example of the program.
  • FIG. 5 is a block diagram showing a configuration of an example of the proposed device according to the second embodiment.
  • FIG. 6 is a flowchart showing the configuration of the proposed method of the second embodiment and an example of the program.
  • the "meal menu” means food and drink (menu).
  • the food and drink means foodstuffs, foodstuffs, and beverages, and may be, for example, commercially available foods and drinks, foods and drinks provided at restaurants such as restaurants, taverns, and cafes, or at home. It may be a commonly prepared meal.
  • FIGS. 1 to 6 An embodiment of the present invention will be described with reference to FIGS. 1 to 6.
  • the present invention is not limited or limited by the following embodiments.
  • the same parts are designated by the same reference numerals.
  • the explanations of the respective embodiments can be referred to each other's explanations unless otherwise specified.
  • the configurations of the respective embodiments can be combined unless otherwise specified.
  • FIG. 1 is a block diagram showing a configuration of an example of a proposed system 100 including an example of the proposed device 1 and the proposed terminals 2a and 2b of the present embodiment.
  • the proposal system 100 includes a proposal device 1, a user's proposal terminal 2a, and a proposal terminal (proposal terminal other than the user) 2b different from the user's terminal.
  • the proposal device 1 includes an acquisition unit 11, a reference value setting unit 12, an estimation unit 13, a correction value calculation unit 14, a target value setting unit 15, a meal menu extraction unit 16, and an output unit 17. including.
  • the proposed terminal 2a includes an input unit 21, a communication unit 22, and a display unit 23. Since the proposed terminal 2b has the same configuration as the proposed terminal 2a, the description of each part is omitted.
  • the proposal device 1 can be connected to the proposal terminals 2a and 2b via, for example, the communication network 3.
  • the proposed device 1 of the present embodiment may be incorporated in the server as a system. Further, the proposed device 1 of the present embodiment may be a personal computer (PC) in which the program of the present invention is installed. Further, although not shown, the proposed device 1 can also be connected to an external terminal of the system administrator via the communication network 3, and the system administrator manages the proposed device 1 from the external terminal. May be good.
  • the communication network 3 is not particularly limited, and a known network can be used. For example, it may be wired or wireless. Examples of the communication line network 3 include an Internet line, WWW (World Wide Web), telephone line, LAN (Local Area Network), WiFi (Wireless Fidelity), and the like.
  • WWW World Wide Web
  • LAN Local Area Network
  • WiFi Wireless Fidelity
  • Examples of the proposed terminals 2a and 2b include PCs; mobile terminals such as mobile phones, smartphones, and tablet terminals; smart watches, smart glasses, wearable terminals, and the like.
  • the proposed terminals 2a and 2b may include, for example, an imaging means such as a camera or a scanner, an IC (integrated circuit) card reader, a voice input means such as a microphone, or the like.
  • FIG. 2 illustrates a block diagram of the hardware configuration of the proposed device 1.
  • the proposed device 1 includes, for example, a CPU (central processing unit) 101, a memory 102, a bus 103, a storage device 104, an input device 106, a display 107, a communication device 108, and the like. Each part of the proposed device 1 is connected via the bus 103 by each interface (I / F).
  • I / F interface
  • the CPU 101 operates in cooperation with other configurations by, for example, a controller (system controller, I / O controller, etc.) and takes charge of overall control of the proposed device 1.
  • the program 105 of the present invention and other programs are executed by the CPU 101, and various information is read and written.
  • the CPU 101 functions as an acquisition unit 11, a reference value setting unit 12, an estimation unit 13, a correction value calculation unit 14, a target value setting unit 15, a meal menu extraction unit 16, and an output unit 17.
  • the proposed device 1 includes a CPU as an arithmetic unit, but may include other arithmetic units such as a GPU (Graphics Processing Unit) and an APU (Accelerated Processing Unit), or may include a CPU and a combination thereof. good.
  • the CPU 101 functions as, for example, each unit other than the storage unit in the second embodiment described later.
  • the memory 102 includes, for example, a main memory.
  • the main memory is also referred to as a main storage device.
  • the memory 102 reads, for example, various operation programs such as the program 105 of the present invention stored in the storage device 104 (auxiliary storage device) described later. Then, the CPU 101 reads data from the memory 102, decodes it, and executes the program.
  • the main memory is, for example, a RAM (random access memory).
  • the memory 102 further includes, for example, a ROM (read-only memory).
  • Bus 103 can also be connected to, for example, an external device.
  • the external device include an external storage device (external database, etc.), a printer, and the like.
  • the proposed device 1 can be connected to the communication network 3 by, for example, the communication device 108 connected to the bus 103, and can also be connected to the external device via the communication network 3.
  • the proposed device 1 can also be connected to the proposed terminals 2a and 2b via the communication device 108 and the communication network 3.
  • the storage device 104 is also referred to as a so-called auxiliary storage device with respect to the main memory (main storage device), for example. As described above, the storage device 104 stores an operation program including the program 105 of the present invention.
  • the storage device 104 includes, for example, a storage medium and a drive for reading and writing to the storage medium.
  • the storage medium is not particularly limited, and may be an internal type or an external type, for example, HD (hard disk), FD (floppy (registered trademark) disk), CD-ROM, CD-R, CD-RW, MO, etc. Examples thereof include a DVD, a flash memory, a memory card, and the like, and the drive is not particularly limited.
  • the storage device 104 may be, for example, a hard disk drive (HDD) in which the storage medium and the drive are integrated.
  • HDD hard disk drive
  • the proposed device 1 further includes, for example, an input device 106 and a display 107.
  • the input device 106 include pointing devices such as touch panels, trackpads, and mice; keyboards; imaging means such as cameras and scanners; card readers such as IC card readers and magnetic card readers; voice input means such as microphones; and the like. Be done.
  • the display 107 include display devices such as LED displays and liquid crystal displays. In the first embodiment, the input device 106 and the display 107 are configured separately, but the input device 106 and the display 107 may be integrally configured like a touch panel display.
  • the memory 102 and the storage device 104 can also store access information and log information from the user, as well as information acquired from an external database (not shown).
  • FIG. 3 illustrates a block diagram of the hardware configuration of the proposed terminals 2a and 2b.
  • the proposed terminals 2a and 2b include, for example, a CPU 201, a memory 202, a bus 203, a storage device 204, an input device (input unit) 21, a communication device (communication unit) 22, a display (display unit) 23, and the like.
  • Each part of the proposed terminals 2a and 2b is connected via the bus 203 by the respective interface (I / F).
  • the description of each configuration of the proposed terminals 2a and 2b can be referred to the description of each configuration of the proposed device 1.
  • the proposal method of the present embodiment can be carried out using, for example, the proposal system 100 including the proposal device 1 of the present embodiment and the proposal terminals 2a and 2b. As shown in FIG. 4 below, the proposed method of the present embodiment includes S1 to S7.
  • the user Prior to the processing by the proposal device 1, the user first inputs the user's purchased food information and the user's attribute information by the input unit 21 of the user's proposal terminal 2a.
  • the user may be one person or a plurality of users as in the proposal system 100 of the present embodiment, for example.
  • the purchased food information is, for example, information about food (purchased food) purchased by the user.
  • the purchased food information includes, for example, a product name (product name, name) of the purchased food, a serial number, an image of the purchased food, an image of a receipt, an electronic receipt, POS (point of sales) data, and a nutrient notation. Image data, date and time of purchase, location, etc. can be mentioned.
  • the user's attribute information includes, for example, the user's gender, age, height, weight, exercise amount, METs (exercise intensity index, METs (METabolic equivalents)), physical activity level, presence / absence of pregnancy, stage of pregnancy, presence / absence of breastfeeding. , Health status, eating habits, dietary preferences, place of residence, medical history, purpose of physical condition management, etc.
  • the health state is, for example, a sleep state such as a user's sleep time and sleep depth; presence / absence of stress; blood test values such as blood pressure and blood glucose level; pulse; blood flow velocity; presence / absence of poor physical condition; health state. Whether or not you are confident.
  • the presence or absence of the poor physical condition means, for example, the presence or absence of a disease, injury, or the like.
  • the disease is not particularly limited, and is, for example, a physical disease; a mental disease such as bipolar disorder (also referred to as depression, manic disease, manic depression); a hormone such as menopausal disorder and premenstrual syndrome (PMS).
  • PMS menopausal disorder and premenstrual syndrome
  • the presence or absence of indefinite complaints such as symptoms related to imbalance, fatigue, and malaise can be mentioned.
  • the presence or absence of self-confidence regarding the health condition is, for example, the presence or absence of subjective confidence regarding the health condition of the user himself / herself. Examples of the dietary habit include a meal menu that the user consumes on a daily basis.
  • the purpose of physical condition management includes, for example, diet (weight loss), nutritional balance, athlete (muscle), beauty, disease prevention, carbohydrate restriction, performance maximization, and immunity enhancement.
  • the acquisition unit 11 of the proposal device 1 acquires the purchased food information and the attribute information output from the proposal terminal 2a via the communication device 108 (S1, acquisition step).
  • the purchased food information and the attribute information of the user may be acquired at the same time or separately, for example.
  • the user attribute information may be stored in the storage device 104, for example.
  • the acquisition unit 11 acquires the attribute information of the user from the storage device 104.
  • the acquisition unit 11 may acquire the purchase information and the attribute information from an external database in which the purchase food information of the user and the attribute information of the user are stored, for example, or the input device 106. Therefore, the purchase information and the attribute information may be input to the proposed device 1 to obtain the information.
  • the acquisition unit 11 may store, for example, the acquired purchased food information and attribute information in the storage device 104.
  • the reference value setting unit 12 sets the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute (S2, reference value setting step).
  • the reference value of the nutritional component is, for example, based on the attribute information of the user, the value of the corresponding nutritional component is extracted from the intake standard of the nutritional component for each attribute, and the value of the extracted nutritional component is extracted. Can be calculated by integrating each nutritional component.
  • the intake reference value of the nutritional component is preferably in a numerical range. In this case, the intake standard value of the nutritional component can be said to be the intake standard range of the nutritional component.
  • the nutritional component intake standard range is, for example, a range of ⁇ 15% of the calculated nutritional component intake standard value, preferably a range of ⁇ 10% or ⁇ 5% of the calculated nutritional component intake standard value. Can be set.
  • the intake standard value of the nutritional component for each attribute for example, when the user is Japanese, the standard value of the nutritional component recommended by the Ministry of Health, Labor and Welfare can be mentioned, and as a specific example, the Japanese dietary intake standard (2015). Yearly edition) (Ministry of Health, Labor and Welfare).
  • the intake standard of the nutritional component for each attribute can refer to, for example, the dietary intake standard in the country of origin of the user.
  • the reference value may be, for example, a numerical range defined from the lower limit value and the upper limit value.
  • the estimation unit 13 acquires an estimated intake value of the nutritional component of the user from the purchased food information, and estimates an excess or deficient nutritional component from the intake reference value of the user and the intake estimated value (the estimated intake value). S3, estimation process). For example, when the purchased food information is stored in the storage device 104, the estimation unit 13 obtains the nutritional component information from the purchased food information stored in the storage device 104. Or the nutritional component information may be acquired from the purchased food information newly acquired in the S1 step and the purchased food information stored in the storage device 104.
  • the nutritional component information is, for example, information on the nutritional component of the purchased food.
  • the nutritional components include, for example, energy (calories); sugars, lipids (saturated fatty acids, polyunsaturated fatty acids, cholesterol, etc.), carbohydrates such as alcohols; proteins; inorganic salts such as sodium, calcium, potassium, iron; difficult.
  • Dietary fibers such as soluble dietary fiber and water-soluble dietary fiber; vitamin A such as retinol, ⁇ -carotene, ⁇ -carotene, ⁇ -cryptoxanthin, vitamin B group, vitamin C, vitamin D, ⁇ -tocopherol, ⁇ -tocopherol , Vitamin E such as ⁇ -tocophenol and ⁇ -tocophenol, vitamins such as vitamin K, folic acid, niacin, pantothenic acid and biotin; polyphenols and the like can be mentioned.
  • the nutritional component information may be acquired, for example, by acquiring the nutritional component information corresponding to the purchased food from the in-device or out-of-device database that stores the nutritional component information of each purchased food.
  • the ingredients that make up each purchased food may be obtained by referring to the standards for food ingredients such as the Standard Tables of Food Composition in Japan.
  • the database may be a publicly known or commercial database, or may be constructed by associating each purchased food with the nutritional components of the purchased food and storing them in a server, or both of them. You may.
  • As the commercial database for example, a database of nutritional component information of products of restaurants and convenience stores can be used, and for example, a dietary nutrition value database provided by EatSmart Co., Ltd. can be used.
  • the estimation unit 13 includes information on purchased foods on different days, it is preferable that the estimation unit 13 separately acquires nutritional component information for each day.
  • the estimation unit 13 acquires nutritional component information on the first day based on the purchased food information on the first day, and obtains nutritional component information on the second day. Based on the purchased food information of the second day, the nutritional component information of the second day is acquired, and based on the purchased food information of the third day, the nutritional component information of the third day is acquired.
  • the acquired nutritional component information may be stored in the storage device 104, for example.
  • the estimation unit 13 estimates the excess or deficiency of the nutritional component from the estimated intake value of the nutritional component of the user and the intake reference value of the nutritional component of the user. Specifically, the estimation unit 13 compares the value of each nutritional component of the estimated intake value with the reference value of the corresponding nutritional component in the intake reference value, and is less than or equal to the intake reference value (for example, it is determined whether it is included in the numerical range) or more. Then, for example, the estimation unit 13 determines that a nutritional component less than the intake reference value is a deficient nutritional component, and determines that a nutritional component having the same as the intake reference value is a nutritional component without excess or deficiency, and the intake is described.
  • the intake estimation value used by the estimation unit 13 may be, for example, nutritional component information acquired from the purchased food information for one day, nutritional component information acquired from the purchased food information for two days or more, and preferably. It is nutritional component information obtained from purchased food information for about one month (around 30 days). In the latter case, the estimation unit 13 calculates the average value of the nutritional component information for one day based on the nutritional component information acquired from the purchased food information for two days or more, and uses the average value of the nutritional component information as the user. It is preferable to use it as an estimated intake value of the nutritional component of.
  • the correction value calculation unit 14 calculates the correction value of the nutritional component based on the excess or deficient nutritional component.
  • the correction value of the nutritional component is calculated from, for example, the excess or deficient nutritional component, and when the user ingests the nutritional component, the estimated intake value of the nutritional component of the user is used as the intake reference value of the nutritional component of the user. It is a correction value to bring it closer.
  • the correction value may be, for example, a preset correction value or a value calculated by data analysis. When there are a plurality of the nutritional components, the correction value calculation unit 14 calculates, for example, the correction value of each nutritional component.
  • the correction value calculation unit 14 When calculating the correction value by the data analysis, the correction value calculation unit 14 accumulates the intake estimated value of the nutritional component of the user in a predetermined period, and calculates the average value of the accumulated intake estimated value of the nutritional component. calculate. Then, the correction value calculation unit 14 calculates the correction value based on the difference between the intake reference value of the user and the average value, for example, with the average value as a reference.
  • the predetermined period is not particularly limited, and examples thereof include 1 week to 6 months, 1 to 3 months, 1 week, 1 month, 3 months, and 6 months.
  • the correction value calculation unit 14 may calculate the correction value based on the time-dependent change of the nutritional intake information of the user in the predetermined period (for example, the difference in the total of the nutritional intake information for each predetermined period).
  • the correction value calculation unit 14 corrects, for example, a component that does not tend to eliminate the excess or deficiency, or changes the correction value significantly.
  • the correction value calculation unit 14 corrects using, for example, correction information including a correction condition in which the excess or deficiency nutritional component and the correction value are associated with each other.
  • the value can be calculated.
  • the correction value calculation unit 14 calculates the correction value from the excess or deficiency nutritional component and the correction information.
  • the correction value calculation unit 14 extracts the correction condition associated with the excess or deficiency nutritional component estimated by the estimation unit 13 as one condition from the correction information, and the extracted correction condition.
  • the correction value in is calculated as the correction value.
  • each nutritional component is associated with a correction value.
  • the correction information may include one correction condition or may include a plurality of correction conditions.
  • the correction value reduces the intake of excess nutritional components, increases the intake of deficient nutritional components, and the nutritional components that are not excessive or deficient, that is, the appropriate amount of nutritional components is substantially. It is desirable that the intake is set so as not to change.
  • the excess nutritional component is associated with, for example, a correction value less than a predetermined reference value.
  • the deficient nutritional component is associated with, for example, a correction value exceeding a predetermined reference value.
  • a nutritional component that is neither excessive nor insufficient is associated with, for example, a predetermined reference value.
  • the predetermined reference value can be any reference value, and 1 is a specific example.
  • the correction value may be set to be different depending on, for example, the degree of excess or deficiency of nutritional components estimated by the estimation unit 13, that is, the degree of excess or deficiency.
  • the estimated value is set so that the intake amount of the deficient nutritional component is greatly increased.
  • the correction value calculation unit 14 may extract one or a plurality of corresponding correction conditions, but a nutritional component more suitable for maintaining the health of the user. The latter is preferable because it can correct the above.
  • the correction value calculation unit 14 calculates the correction value using the correction values in each correction condition. Specifically, the correction value calculation unit 14 may calculate the average value of the correction values under the plurality of correction conditions as the correction value, or may calculate the maximum value or the minimum value of the correction values under the plurality of correction conditions. It may be the correction value. Further, when the correction values are arranged by the magnitude of the numerical value, the correction value calculation unit 14 calculates the correction value of the 1st to 5th place from the maximum value or the 1st to 5th place from the minimum value as the correction value. May be good.
  • the correction value calculation unit 14 can correct nutritional components more suitable for maintaining the health of the user, it is preferable to calculate the maximum value or the minimum value of the correction value under a plurality of correction conditions as the correction value.
  • the correction value calculation unit 14 first compares the corrected correction values of the extracted correction conditions, that is, compares the magnitude of the correction values.
  • the correction value calculation unit 14 determines whether the excess or deficient nutritional component estimated by the estimation unit 13 is an excess nutritional component or a deficient nutritional component. Then, when the excess or deficient nutritional component is an excess nutritional component, the correction value calculation unit 14 calculates the minimum value in the correction value of each correction condition as the correction value.
  • the correction value calculation unit 14 calculates the maximum value in the correction value of each correction condition as the correction value in the case of the nutritional component in which the excess or deficiency nutritional component is deficient.
  • the correction value under the correction condition can be set as follows.
  • the correction value can be set to less than 1, for example, for a nutritional component estimated to be excessive, and as a specific example, 0.01, 0.1, 0.3, 0.5, 0.6, 0. .7, 0.8, 0.9, 0.95 and the like can be mentioned.
  • the correction value can be set to 1, for example, for nutritional components estimated to be no excess or deficiency.
  • the correction value can be set to a value exceeding 1 for the nutritional component estimated to be insufficient, and as specific examples, for example, 1.2, 1.25, 1.5, 2, 2.5, 3 4, 5, 10, 100 and the like can be mentioned.
  • a correction value of a plurality of related nutritional components may be calculated based on one excess or deficiency nutritional component.
  • energy intake is closely related to sugar (carbohydrate), fat, and protein intake. Therefore, for example, when the nutritional status of the user is presumed to be excessive energy, among the nutritional components, not only energy but also the related nutritional components, for example, correction values of carbohydrates, lipids, and proteins are used. It may be set to less than 1. Table 1 below shows a specific example of the calculated user correction value.
  • the energy correction value is calculated to be 0.8 and the carbohydrate correction value is calculated to be 0.6 from the viewpoint of energy excess / deficiency. Has been done. Since the user is also presumed to have excess sugar, the correction value of carbohydrate is calculated to be 0.7 from the viewpoint of excess or deficiency of sugar. In this case, the user can set the carbohydrate correction value to the minimum value of 0.6 because it is determined that the carbohydrate is excessive. Similarly, correction values can be set for excess salt, protein deficiency, lipid deficiency, vitamin deficiency, and mineral deficiency. As a result, the user's correction value can be set.
  • the target value calculation unit 15 calculates the intake target value of the nutritional component of the user from the intake reference value of the user and the correction value (S5, target value calculation step).
  • the intake target value can be calculated by multiplying the value of the nutritional component of the intake reference value by the correction value.
  • the intake target value can be calculated by multiplying the value of each nutritional component of the intake reference value by the correction value of the corresponding nutritional component.
  • the intake reference value is an intake reference range having an upper limit value and a lower limit value
  • the intake target value is calculated by, for example, multiplying each of the upper limit value and the lower limit value by the correction value.
  • it may be calculated by multiplying the average value of the upper limit value and the lower limit value by the correction value. In the latter case, the intake target value may be set in a numerical range based on the calculated value.
  • the target value calculation unit 15 When the intake reference value is the intake reference value of the total nutritional component of a plurality of meals, the target value calculation unit 15 considers, for example, the number of meals, the time zone of meals, etc. for the calculated intake target value. Then, the intake standard value per one time may be calculated. As a specific example, the target value calculation unit 15 calculates the intake target value of the nutritional component each time from, for example, the calculated intake target value and at least one of the preset number of meals and the meal time zone.
  • the preset number of times can be set according to, for example, the number of meals of the user, and is, for example, 5 times, 4 times, 3 times, 2 times, and preferably 3 times.
  • the intake target value for each of the above may be the same or different.
  • the intake target value of each time When the intake target value of each time is different, it is preferable that the intake target value of each time considers the time zone of meal. Specifically, when the meal time zone is breakfast (for example, 6 to 9 o'clock), lunch (for example, 11 to 13 o'clock), and dinner (for example, 17 to 20 o'clock), the intake target value for each time. Can be set so that the breakfast intake target value, the lunch intake target value, and the dinner intake target value become smaller in this order.
  • the intake target value of each time is different, the number of meals of the user is 3 times (breakfast, lunch, supper), and the total daily intake target value is 1, the intake target value of each time is, for example, It can be set to 0.3 for breakfast, 0.4 for lunch, 0.3 for dinner, etc.
  • the meal menu extraction unit 16 extracts a meal menu that satisfies the intake target value (S6, meal menu extraction step). That is, the meal menu extraction unit 16 extracts, for example, a meal menu (candidate menu) that is a candidate to be presented (output) to the user. Specifically, for example, when the nutritional component of the meal menu satisfies the nutritional component of the intake target value from the meal menu, the meal menu extraction unit 16 extracts the meal menu as a candidate menu. For example, when the nutritional components of one meal menu satisfy the intake target value, the meal menu extraction unit 16 may extract the one meal menu as the candidate menu, or the total of the plurality of meal menus.
  • the plurality of meal menus may be extracted as the candidate menu.
  • the meal menu is, for example, information in which the contents of the meal and the nutritional components are associated with each other.
  • the meal menu may be associated with, for example, a photograph of the meal.
  • the meal menu for example, information stored in a database can be used.
  • the meal menu extraction unit 16 may extract one meal menu as the candidate menu, or extract two or more meal menus as the candidate menu. You may.
  • the number of the candidate menus is, for example, 4 to 20 and about 10 (5 to 15).
  • the database for example, the database illustrated by the estimation unit 13 can be used.
  • the meal menu may be extracted from, for example, a general meal menu prepared at home (for example, curry, grilled pork ginger, vegetable salad, etc.).
  • the meal menu is extracted by referring to a database or the like in which nutritional component information calculated by referring to the standard of food components such as the Standard Tables of Food Composition in Japan is recorded.
  • the meal menu extraction unit 16 extracts each meal menu from the nutritional components of the meal menu so as to satisfy the intake target value for each time. It is preferable to do so.
  • the meal menu extraction unit 16 extracts, for example, a combination of meal menus that satisfies the intake target value for each time by optimization calculation.
  • optimization calculation for example, a known method of maximizing the objective function under constraints such as linear programming can be used.
  • the candidate menu satisfies the objective function and the constraint condition illustrated in the following formula 1. Can be extracted as a product.
  • Conditions for determining the parameters include, for example, user's purchase information (purchased food information), user's nutrition information, user's health condition, user's purpose or goal, season, and the like.
  • the health status of the user is, for example, the sleep status of the user such as sleep time and depth of sleep; presence / absence of stress; blood test values such as blood pressure and blood glucose level; pulse; blood flow velocity; presence / absence of poor physical condition; etc. Can be given.
  • the purpose or goal of the user includes, for example, diet (weight loss), nutritional balance adjustment, cosmetology, disease prevention, carbohydrate restriction, performance maximization, immunity enhancement and the like.
  • only one of the parameters may be used, or a plurality of the parameters may be used.
  • the output unit 17 outputs the meal menu (S7, output process). Specifically, the output unit 17 outputs to the proposed terminal 2a via the communication device 108 and the communication network 3. When there are a plurality of meal menus, the output unit 17 may output a part of the meal menu or output all of them. In the former case, the output unit 17 may output, for example, a preset number of meal menus, or may output a meal menu satisfying a condition (for example, priority) specified by the user. Then, the proposal device 1 ends the process.
  • the meal menu may be output as, for example, characters, images, or the like, or may be output as instruction information instructing the display of these.
  • the output unit 17 may, for example, output to the display 107 of the proposal device 1 in place of or in addition to the user's proposal terminal 2a, or may output to a proposal terminal 2b other than the user.
  • the proposal terminal 2b other than the user is, for example, a terminal of an individual or a group that proposes or manages a user's meal menu. , Government, corporations, health insurance associations, etc.
  • the output meal menu is acquired by the proposal terminal 2a via the communication unit 22 of the proposal terminal 2a. Then, the meal menu is displayed on the display unit 23 of the proposal terminal 2a.
  • the excess or deficient nutrients in the user is estimated from the intake target value estimated from the attributes of the user and the intake estimated value estimated from the purchased food information. Then, in the present embodiment, a correction value for correcting the nutritional state of the user to an appropriate state is calculated based on the estimated nutritional state, and a meal menu satisfying the intake target value calculated using the correction value is provided. Extract and output to the user. Therefore, according to the present embodiment, it is possible to propose a meal menu based on the nutritional status of the user.
  • the proposed device 1 exerts the functions of the acquisition unit 11, the reference value setting unit 12, the estimation unit 13, the correction value calculation unit 14, the target value setting unit 15, the meal menu extraction unit 16, and the output unit 17.
  • the present invention is not limited to this, and the proposed terminals 2a and 2b may exhibit the functions of any one or more members.
  • the meal content proposal device of the present embodiment is the same as that of the first embodiment, except that it further includes, for example, a filtering unit that filters the meal menu based on the filtering conditions.
  • the meal menu can be extracted from the meal menu filtered based on the filtering conditions. Therefore, according to the meal content proposal device of the present embodiment, for example, among the meal menus based on the nutritional status of the user, it is possible to propose a meal menu that meets the user's request.
  • FIG. 5 is a block diagram showing a configuration of an example of the meal content proposal device 1A of the present embodiment.
  • the proposed device 1A further includes a filtering unit 17.
  • the hardware configuration of the proposed device 1A is the same except that in the configuration of the proposed device 1 of FIG. 2, the CPU 101 includes the configuration of the proposed device 1A of FIG. 5 instead of the configuration of the proposed device 1 of FIG.
  • the proposed method of the present embodiment is the same as that of the first embodiment except that it further includes, for example, a filtering step of filtering the meal menu based on the filtering conditions.
  • the proposed method of the present embodiment can be implemented by, for example, the proposed device 1A shown in FIG.
  • the proposed method of the present embodiment is not limited to the use of the proposed device 1A shown in FIG. Further, the following description in the proposed method of the present embodiment can be applied to the above-mentioned proposed device 1A.
  • S1 to S5 are carried out in the same manner as S1 to S5 in the proposed method of the first embodiment.
  • the filtering unit 18 filters the database based on the filtering conditions prior to the meal menu extraction step (S6) (S11, filtering step).
  • the filtering may, for example, filter the meal menu, or may filter the ingredients, foods, and beverages contained in the meal menu.
  • Any condition can be set as the filtering condition, for example, meal menu price, user position, store ordering information, store name, store position, eating out genre, food category, breakfast, lunch, snack, dinner, etc. Suppers, seasonal products, limited-time products, regional limited products, products that can be delivered to home, availability of mail-order sales, presence of allergens, availability of halal support, etc.
  • the price of the meal menu may be, for example, the price of the ingredients included in the meal menu, the price of the food and beverage included in the meal menu, or the price of the meal menu itself.
  • the user's position includes, for example, position information such as GPS (Global Positioning System).
  • Examples of the ordering information of the store include POS system information, ID-POS system information, demand forecast system information, distribution system information, and the like.
  • Examples of the restaurant genre include fast food, family restaurants, sushi, grilled meat, rice bowls, set meals, Japanese food, Chinese food, Italian food, Mediterranean food, Mexico, French food, and the like.
  • the food category is information on the classification of foods, for example, information on the intake form of meals such as beverages and foods; information on the menu structure of meals such as main dishes, main dishes, side dishes, and soups; appetizers, main dishes, etc. Information on the order of meals such as desserts; information on the timing of intake such as breakfast, lunch, snacks, evening meals, weekdays, and holidays; etc.
  • the meal menu is associated with, for example, information corresponding to the filtering condition.
  • one filtering condition may be associated with one meal menu, or a plurality of filtering conditions may be associated with each other.
  • the meal menu extraction unit 16 executes and ends S6 to S7 in the same manner as S6 and S7 in the proposed method of the first embodiment except that the meal menu is extracted from the filtered database.
  • the meal menu can be extracted from the meal menu filtered based on the filtering conditions. Therefore, according to the proposal device of the present embodiment, for example, among the meal menus based on the nutritional status of the user, it is possible to propose a meal menu that meets the user's request.
  • the information in the database is filtered, but the present invention is not limited to this, and filtering may be performed after the meal menu is extracted.
  • the program of this embodiment is a program for causing a computer to execute each step of the above-mentioned meal content proposal method.
  • the program of the present embodiment includes an acquisition procedure for acquiring the user's purchased food information and the user's attribute information, the user's attribute information, and the nutritional component intake standard value for each attribute. From the standard value setting procedure for setting the intake standard value of the nutritional component of the user and the estimated intake value of the nutritional component of the user from the purchased food information, and from the intake standard value of the user and the estimated intake value of the user.
  • the correction value calculation procedure for calculating the correction value of the nutritional component based on the excess or deficiency nutritional component, and the user's intake reference value and the correction value.
  • the target value calculation procedure for calculating the intake target value of the nutritional component of the user the meal menu extraction procedure for extracting the meal menu having the nutritional component information satisfying the intake target value, and the output procedure for outputting the meal menu.
  • the program of the present embodiment is a program that causes the computer to function as an acquisition means, a reference value setting means, an estimation means, a correction value calculation means, a target value calculation means, a meal menu extraction means, and an output means. You can also say that.
  • the program of the present embodiment can refer to the description in the meal content proposal device and the meal content proposal method of the present invention.
  • “procedure” can be read as “processing.”
  • the program of this embodiment may be recorded on a computer-readable recording medium, for example.
  • the recording medium is, for example, a non-transitory computer-readable storage medium.
  • the recording medium is not particularly limited, and examples thereof include a random access memory (RAM), a read-only memory (ROM), a hard disk (HD), an optical disk, a floppy (registered trademark) disk (FD), and the like.
  • Appendix 1 An acquisition unit that acquires user-purchased food information and user attribute information, A reference value setting unit for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute, An estimation unit that acquires an estimated intake value of a user's nutritional component from the purchased food information and estimates an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
  • a correction value calculation unit that calculates a correction value for nutritional components based on the excess or deficiency of nutritional components
  • a target value calculation unit that calculates an intake target value of a user's nutritional component from the user's intake reference value and the correction value
  • a meal menu extraction unit that extracts a meal menu having nutritional component information that satisfies the intake target value
  • a meal content suggesting device including an output unit that outputs the meal menu.
  • the user's attribute information includes gender, age, height, weight, exercise amount, METs (exercise intensity index, METs (METabolic equivalents)), physical activity level, pregnancy status, pregnancy stage, breastfeeding status, health status, etc.
  • the meal content suggesting device which includes at least one selected from the group consisting of eating habits, eating preferences, place of residence, medical history, presence or absence of physical condition, and purpose of physical condition management.
  • the correction value calculation unit calculates the correction value of the nutritional component from the excess or deficiency nutritional component and the correction information.
  • the meal content suggesting device according to Appendix 1 or 2, wherein the correction information includes a correction condition in which an excess or deficiency nutritional component and a correction value of the nutritional component are associated with each other.
  • the correction information includes a plurality of correction conditions.
  • the correction value calculation unit extracts correction information including correction conditions corresponding to the excess or deficiency nutritional components from the excess or deficiency nutritional components and the correction information, and calculates the correction values in the extracted correction conditions.
  • the meal content suggestion device according to any one of Supplementary note 1 to 3, which is calculated as a correction value of the nutritional component. (Appendix 5)
  • the correction value calculation unit compares the correction values of the extracted correction conditions and compares them.
  • the excess or deficient nutritional component is an excess nutritional component
  • the minimum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
  • the meal content proposal device according to Appendix 4, wherein in the case of a nutritional component in which the excess or deficient nutritional component is deficient, the maximum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
  • Appendix 6 Under the above correction conditions Excess nutritional components are associated with correction values below the prescribed standard value, The meal content suggestion device according to Appendix 4 or 5, wherein the deficient nutritional component is associated with a correction value exceeding a predetermined reference value.
  • the nutritional component contains a plurality of nutritional components and contains a plurality of nutritional components.
  • the meal content proposal device according to any one of Supplementary note 1 to 6, wherein the correction value of the nutritional component includes the correction value of each nutritional component.
  • the target value calculation unit calculates the intake target value of each nutritional component from the calculated intake target value and at least one of the preset number of meals and the meal time zone.
  • the meal content proposal device according to any one of Supplementary note 1 to 7, wherein the meal menu extraction unit extracts each meal menu from the nutritional components of each meal menu so as to satisfy the intake target value of each meal.
  • the meal content proposing device according to any one of Supplementary note 1 to 8, wherein the meal menu extraction unit extracts the meal menu by using a linear programming method. (Appendix 10) Further, it includes a filtering unit for filtering the meal menu.
  • the filtering conditions include meal menu price, user position, store ordering information, store name, store location, dining genre, food category, breakfast, lunch, snacks, dinner, evening meal, seasonal products, and limited-time products. , Local limited products, products that can be delivered to home, whether or not they can be sold by mail, whether or not they have allergens, and whether or not they can handle halal.
  • the meal content proposing device according to any one of Supplementary note 1 to 9, wherein the meal menu extraction unit extracts a meal menu from the filtered meal menu.
  • the nutritional component contains at least one component selected from the group consisting of energy, protein, lipid, carbohydrate, salt, vitamin, and mineral.
  • the user's attribute information includes gender, age, height, weight, exercise amount, METs (exercise intensity index, METs (METabolic equivalents)), physical activity level, pregnancy status, pregnancy stage, breastfeeding status, health status, etc.
  • the method for proposing meal contents according to Appendix 12 which includes at least one selected from the group consisting of eating habits, eating preferences, place of residence, medical history, presence or absence of physical condition, and purpose of physical condition management.
  • the correction value of the nutritional component is calculated from the excess or deficiency nutritional component and the correction information.
  • the correction information includes a plurality of correction conditions.
  • correction value calculation step correction information including a correction condition corresponding to the excess or deficiency nutritional component is extracted from the excess or deficiency nutritional component and the correction information, and the correction value in the extracted correction condition is obtained.
  • the correction values of the extracted correction conditions are compared, and the correction values are compared.
  • the excess or deficient nutritional component is an excess nutritional component
  • the minimum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
  • Appendix 17 Under the above correction conditions Excess nutritional components are associated with correction values below the prescribed standard value, The method for proposing meal content according to Appendix 15 or 16, wherein the deficient nutritional component is associated with a correction value exceeding a predetermined reference value.
  • the nutritional component contains a plurality of nutritional components and contains a plurality of nutritional components.
  • the intake target value of each nutritional component is calculated from the calculated intake target value and at least one of the preset number of meals and the meal time zone.
  • the meal content proposing method according to any one of Supplementary note 12 to 18, wherein the meal menu extraction step extracts each meal menu from the nutritional components of each meal menu so as to satisfy the intake target value of each meal.
  • the meal content proposing method according to any one of Appendix 12 to 19, wherein the meal menu extraction step extracts the meal menu by using a linear programming method.
  • it includes a filtering step that filters the meal menu based on the filtering conditions.
  • the filtering conditions include meal menu price, user position, store ordering information, store name, store location, dining genre, food category, breakfast, lunch, snacks, dinner, evening meal, seasonal products, and limited-time products. , Local limited products, products that can be delivered to home, whether or not they can be sold by mail, whether or not they have allergens, and whether or not they can handle halal.
  • the meal content proposing method according to any one of Supplementary Provisions 12 to 20, wherein the meal menu extraction step extracts a meal menu from the filtered meal menu.
  • the nutritional component contains at least one component selected from the group consisting of energy, protein, lipid, carbohydrate, salt, vitamin, and mineral.
  • (Appendix 23) An input unit that allows users to enter purchased food information, A communication unit capable of communicating with the meal content proposal device according to any one of Appendix 1 to 11.
  • a meal content proposal terminal including a display unit for displaying the output meal menu.
  • (Appendix 24) The acquisition procedure for acquiring the user's purchased food information and the user's attribute information on the computer, A reference value setting procedure for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute, and An estimation procedure for obtaining an estimated intake value of a user's nutritional component from the purchased food information and estimating an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
  • the user's attribute information includes gender, age, height, weight, exercise amount, METs (exercise intensity index, METs (METabolic equivalents)), physical activity level, pregnancy status, pregnancy stage, breastfeeding status, health status, etc.
  • Appendix 26 In the correction value calculation procedure, the correction value of the nutritional component is calculated from the excess or deficiency nutritional component and the correction information.
  • the correction information includes a plurality of correction conditions.
  • correction value calculation procedure correction information including a correction condition corresponding to the excess or deficiency nutritional component is extracted from the excess or deficiency nutritional component and the correction information, and the correction value in the extracted correction condition is obtained.
  • the program according to any one of Appendix 24 to 26, which is calculated as a correction value of the nutritional component. (Appendix 28)
  • Appendix 28 When a plurality of correction conditions are extracted by the correction value calculation procedure, the correction values of the extracted correction conditions are compared, and the correction values are compared.
  • the excess or deficient nutritional component is an excess nutritional component
  • the minimum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
  • Appendix 29 Under the above correction conditions Excess nutritional components are associated with correction values below the prescribed standard value, The program according to Appendix 27 or 28, wherein the deficient nutritional component is associated with a correction value exceeding a predetermined reference value.
  • the nutritional component contains a plurality of nutritional components and contains a plurality of nutritional components.
  • the intake target value of each nutritional component is calculated from the calculated intake target value and at least one of the preset number of meals and the meal time zone.
  • it includes a filtering procedure that filters the meal menu based on the filtering criteria.
  • the filtering conditions include meal menu price, user position, store ordering information, store name, store location, dining genre, food category, breakfast, lunch, snacks, dinner, evening meal, seasonal products, and limited-time products. , Local limited products, products that can be delivered to home, whether or not they can be sold by mail, whether or not they have allergens, and whether or not they can handle halal.
  • the nutritional component comprises at least one component selected from the group consisting of energy, protein, lipids, carbohydrates, salts, vitamins, minerals.
  • (Appendix 35) A computer-readable recording medium on which the program according to any one of Appendix 24 to 34 is recorded.
  • (Appendix 36) Including terminals and servers The terminal and the server can be connected via a communication network outside the system.
  • the terminal An input unit in which the user's purchased food information can be input, and A communication unit that can communicate with the server, Includes a display that can display meal menus The terminal and the entire server
  • An acquisition unit that acquires user-purchased food information and user attribute information, A reference value setting unit for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute,
  • An estimation unit that acquires an estimated intake value of the nutritional component of the user from the purchased food information and estimates an excess or deficient nutritional component from the intake reference value and the estimated intake value of the user's nutritional component.
  • a correction value calculation unit that calculates a correction value for nutritional components based on the excess or deficiency of nutritional components
  • a target value calculation unit that calculates an intake target value of a user's nutritional component from the user's intake reference value and the correction value
  • a meal menu extraction unit that extracts a meal menu having nutritional component information that satisfies the intake target value
  • a meal content proposal system including an output unit that outputs the meal menu.
  • the present invention estimates excess or deficiency of nutritional components from purchased food information and nutritional intake standard values, calculates intake target values of nutritional components corrected for nutritional components, and extracts a meal menu based on the intake target values. do. Therefore, according to the present invention, it is possible to propose a meal menu based on the nutritional status of the user. Therefore, the present invention is extremely useful in the fields of food, preventive medicine, and the like.

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Abstract

Provided are a meal content proposal device, a meal content proposal method, and a meal content proposal terminal for proposing a meal menu on the basis of the nutritional status of a user.　The meal content proposal device according to the present invention comprises: an acquisition unit that acquires purchased food information of a user and attribute information of the user; a reference setting unit that sets a reference intake of nutrients for the user from the attribute information of the user and a reference intake of nutrients for each attribute; an estimation unit that acquires an estimated intake of nutrients by the user from the purchased food information, and estimates an excess or insufficient nutrient from the reference intake for the user and the estimated intake; a correction calculation unit that calculates a correction to nutrients on the basis of the excess or insufficient nutrient; a target calculation unit that calculates a target intake of nutrients for the user from the reference intake for the user and the correction; a meal menu extraction unit that extracts a meal menu having nutrient information that satisfies the target intake; and an output unit that outputs the meal menu.

Description

食事内容提案装置、食事内容提案方法、食事内容提案端末、およびプログラムMeal content proposal device, meal content proposal method, meal content proposal terminal, and program
　本発明は、食事内容提案装置、食事内容提案方法、食事内容提案端末、およびプログラムに関する。 The present invention relates to a meal content proposal device, a meal content proposal method, a meal content proposal terminal, and a program.
　医療費は国家予算の４１％を占めており、２０３０年には５０％を超えると予想されている。そうした中、健康寿命を伸ばす取り組みや、病気を未然に防ぐためのヘルスケアに対する製品やサービスが提供されている。また、ＩＣＴ技術の発達に伴い、ＩＣＴ技術を用いた健康管理アプリケーションおよびシステムが、活用されている。 Medical expenses account for 41% of the national budget and are expected to exceed 50% by 2030. Under such circumstances, efforts to extend healthy life expectancy and products and services for healthcare to prevent illness are provided. In addition, with the development of ICT technology, health management applications and systems using ICT technology are being utilized.
　ＩＣＴ技術を活用したヘルスケアサービスとして、特許文献１には、ユーザの過去の食事内容から推定されるユーザの食事傾向を判定し、ユーザが食事の入力を忘れた際にもユーザの食事傾向に応じて成分内容を確認可能な食事管理装置が開示されている。特許文献２には、食事管理の必要な要管理者が摂取する食事の画像から、栄養成分解析および得られた栄養成分の蓄積を行い、さらに、要管理者に対して解析結果およびアドバイスを送信する食事管理支援システムが開示されている。また、特許文献３には、食事により摂取する食品の栄養成分情報を記録し、記録した食事の情報において、栄養成分を分析し、必要な栄養成分の過剰分および不足分を提示する方法が開示されている。 As a healthcare service utilizing ICT technology, Patent Document 1 determines the user's dietary tendency estimated from the user's past meal contents, and even when the user forgets to input a meal, the user's dietary tendency is determined. A dietary management device capable of confirming the content of ingredients is disclosed accordingly. In Patent Document 2, nutritional component analysis and accumulation of obtained nutritional components are performed from images of meals ingested by a manager requiring diet management, and analysis results and advice are transmitted to the manager requiring management. The dietary management support system to be used is disclosed. Further, Patent Document 3 discloses a method of recording nutritional component information of foods ingested by meals, analyzing the nutritional components in the recorded dietary information, and presenting excess and deficiency of necessary nutritional components. Has been done.
特許第５８４３３８２号公報Japanese Patent No. 5843382 特許第４９８９２４０号公報Japanese Patent No. 4989240 特許第４９８７０４２号公報Japanese Patent No. 4987042
　しかしながら、特許文献１から３では、ユーザは、現在の栄養状態を把握できるものの、栄養状態の改善のためには、ユーザが、提示された現在の栄養状態に基づき、必要な栄養バランスを考慮した食事メニューを摂取する必要がある。このため、ユーザは、食事メニューを考えるという手間があるため、そもそも、必要な栄養バランスを考慮した食事を摂取しない、または必要な栄養バランスを考慮した食事を摂取し始めても、途中で断念するという問題がある。 However, in Patent Documents 1 to 3, although the user can grasp the current nutritional status, in order to improve the nutritional status, the user considers the necessary nutritional balance based on the presented current nutritional status. You need to take a meal menu. For this reason, the user has to think about the meal menu, so even if he / she does not take a meal considering the necessary nutritional balance or starts to take a meal considering the necessary nutritional balance, he / she gives up on the way. There's a problem.
　そこで、本発明は、ユーザの栄養状態に基づいて食事メニューを提案する食事内容提案装置、食事内容提案方法、および食事内容提案端末の提供を目的とする。 Therefore, an object of the present invention is to provide a meal content suggesting device that proposes a meal menu based on the nutritional status of the user, a meal content suggestion method, and a meal content suggestion terminal.
　前記目的を達成するために、本発明の食事内容提案装置（以下、「提案装置」ともいう）は、ユーザの購入食品情報と、ユーザの属性情報とを取得する取得部と、
前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定部と、
前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定部と、
前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出部と、
ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出部と、
前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する食事メニュー抽出部と、
前記食事メニューを出力する出力部とを含む。 In order to achieve the above object, the meal content proposal device of the present invention (hereinafter, also referred to as "proposal device") includes an acquisition unit that acquires user-purchased food information and user attribute information.
A reference value setting unit for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute,
An estimation unit that acquires an estimated intake value of a user's nutritional component from the purchased food information and estimates an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
A correction value calculation unit that calculates a correction value for nutritional components based on the excess or deficiency of nutritional components,
A target value calculation unit that calculates an intake target value of a user's nutritional component from the user's intake reference value and the correction value,
A meal menu extraction unit that extracts a meal menu having nutritional component information that satisfies the intake target value,
It includes an output unit that outputs the meal menu.
　本発明の食事内容提案方法（以下、「提案方法」ともいう）は、ユーザの購入食品情報と、ユーザの属性情報とを取得する取得工程と、
前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定工程と、
前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定工程と、
前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出工程と、
ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出工程と、
前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する食事メニュー抽出工程と、
前記食事メニューを出力する出力工程とを含む。 The meal content proposal method of the present invention (hereinafter, also referred to as “proposal method”) includes an acquisition process for acquiring user-purchased food information and user attribute information.
A reference value setting step for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute, and
An estimation step of obtaining an estimated intake value of a user's nutritional component from the purchased food information and estimating an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
A correction value calculation step of calculating a correction value of a nutritional component based on the excess or deficiency nutritional component, and
A target value calculation process for calculating an intake target value of a user's nutritional component from the user's intake reference value and the correction value, and
A meal menu extraction step for extracting a meal menu having nutritional component information satisfying the intake target value, and
It includes an output step of outputting the meal menu.
　本発明の食事内容提案端末（以下、「提案端末」ともいう）は、ユーザの購入食品情報を入力可能な入力部と、
前記本発明の食事内容提案装置と通信可能な通信部と、
前記出力された食事メニューを表示する表示部とを含む。 The meal content proposal terminal (hereinafter, also referred to as “proposal terminal”) of the present invention has an input unit capable of inputting user-purchased food information and an input unit.
A communication unit capable of communicating with the meal content proposal device of the present invention,
It includes a display unit for displaying the output meal menu.
　本発明のプログラムは、コンピュータに、ユーザの購入食品情報と、ユーザの属性情報とを取得する取得手順と、
前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定手順と、
前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定手順と、
前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出手順と、
ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出手順と、
前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する食事メニュー抽出手順と、
前記食事メニューを出力する出力手順とを、実行させるためのプログラムである。 The program of the present invention includes an acquisition procedure for acquiring user-purchased food information and user attribute information on a computer.
A reference value setting procedure for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute, and
An estimation procedure for obtaining an estimated intake value of a user's nutritional component from the purchased food information and estimating an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
A correction value calculation procedure for calculating a correction value of a nutritional component based on the excess or deficiency nutritional component, and a procedure for calculating the correction value.
A target value calculation procedure for calculating an intake target value of a user's nutritional component from the user's intake reference value and the correction value, and
A meal menu extraction procedure for extracting a meal menu having nutritional component information satisfying the above intake target value, and
This is a program for executing the output procedure for outputting the meal menu.
　本発明の記録媒体は、前記本発明のプログラムを記録している、コンピュータ読み取り可能な記録媒体である。 The recording medium of the present invention is a computer-readable recording medium that records the program of the present invention.
　本発明の食事内容提案システムは、端末とサーバとを含み、
前記端末と前記サーバとは、システム外の通信回線網を介して、接続可能であり、
前記端末は、
前記ユーザの購入食品情報を入力可能な入力部と、
前記サーバと通信可能な通信部と、
食事メニューを表示可能な表示部とを含み、
前記端末および前記サーバの全体が、
ユーザの購入食品情報と、ユーザの属性情報とを取得する取得部と、
前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定部と、
前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定部と、
前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出部と、
ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出部と、
前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する食事メニュー抽出部と、
前記食事メニューを出力する出力部とを備える。 The meal content proposal system of the present invention includes a terminal and a server, and includes a terminal and a server.
The terminal and the server can be connected via a communication network outside the system.
The terminal
An input unit in which the user's purchased food information can be input, and
A communication unit that can communicate with the server,
Includes a display that can display meal menus
The terminal and the entire server
An acquisition unit that acquires user-purchased food information and user attribute information,
A reference value setting unit for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute,
An estimation unit that acquires an estimated intake value of a user's nutritional component from the purchased food information and estimates an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
A correction value calculation unit that calculates a correction value for nutritional components based on the excess or deficiency of nutritional components,
A target value calculation unit that calculates an intake target value of a user's nutritional component from the user's intake reference value and the correction value,
A meal menu extraction unit that extracts a meal menu having nutritional component information that satisfies the intake target value,
It is provided with an output unit that outputs the meal menu.
　本発明によれば、ユーザの栄養状態に基づいて食事メニューを提案できる。 According to the present invention, a meal menu can be proposed based on the nutritional status of the user.
図１は、実施形態１の提案装置、提案端末、およびこれらを含む提案システムの一例の構成を示すブロック図である。FIG. 1 is a block diagram showing a configuration of a proposal device, a proposal terminal, and an example of a proposal system including these of the first embodiment. 図２は、実施形態１の提案装置のハードウェア構成の一例を示すブロック図である。FIG. 2 is a block diagram showing an example of the hardware configuration of the proposed device of the first embodiment. 図３は、実施形態１の提案端末のハードウェア構成の一例を示すブロック図である。FIG. 3 is a block diagram showing an example of the hardware configuration of the proposed terminal of the first embodiment. 図４は、実施形態１の提案方法およびプログラムの一例の構成を示すフローチャートである。FIG. 4 is a flowchart showing the configuration of the proposed method of the first embodiment and an example of the program. 図５は、実施形態２の提案装置の一例の構成を示すブロック図である。FIG. 5 is a block diagram showing a configuration of an example of the proposed device according to the second embodiment. 図６は、実施形態２の提案方法およびプログラムの一例の構成を示すフローチャートである。FIG. 6 is a flowchart showing the configuration of the proposed method of the second embodiment and an example of the program.
　本発明において、前記「食事メニュー」とは、飲食品（のメニュー）を意味する。前記飲食品とは、食材、食料品、または飲料品を意味し、例えば、市販の飲食品でもよいし、レストラン、居酒屋、カフェ等の飲食店で提供されている飲食品でもよいし、家庭で一般的に作られる食事でもよい。 In the present invention, the "meal menu" means food and drink (menu). The food and drink means foodstuffs, foodstuffs, and beverages, and may be, for example, commercially available foods and drinks, foods and drinks provided at restaurants such as restaurants, taverns, and cafes, or at home. It may be a commonly prepared meal.
　本発明の実施形態について、図１～６を用いて説明する。なお、本発明は、下記の実施形態によって何ら限定および制限されない。なお、以下の図１～図６において、同一部分には、同一符号を付している。また、各実施形態の説明は、特に言及がない限り、互いの説明を援用できる。さらに、各実施形態の構成は、特に言及がない限り、組合せ可能である。 An embodiment of the present invention will be described with reference to FIGS. 1 to 6. The present invention is not limited or limited by the following embodiments. In the following FIGS. 1 to 6, the same parts are designated by the same reference numerals. Further, the explanations of the respective embodiments can be referred to each other's explanations unless otherwise specified. Further, the configurations of the respective embodiments can be combined unless otherwise specified.
［実施形態１］
　本実施形態は、本発明の提案装置および提案端末の一例を含む提案システムの例である。図１は、本実施形態の提案装置１および提案端末２ａ、２ｂの一例を含む提案システム１００の一例の構成を示すブロック図である。図１に示すように、提案システム１００は、提案装置１と、ユーザの提案端末２ａと、ユーザの端末とは異なる提案端末（ユーザ以外の提案端末）２ｂとを含む。また、図１に示すように、提案装置１は、取得部１１、基準値設定部１２、推定部１３、補正値算出部１４、目標値設定部１５、食事メニュー抽出部１６、および出力部１７を含む。提案端末２ａは、入力部２１、通信部２２、および表示部２３を含む。提案端末２ｂは、提案端末２ａと同様の構成を有するため、各部の記載は省略している。図１に示すように、提案装置１は、例えば、通信回線網３を介して、提案端末２ａ、２ｂと接続可能である。本実施形態の提案装置１は、システムとしてサーバに組み込まれていてもよい。また、本実施形態の提案装置１は、本発明のプログラムがインストールされたパーソナルコンピュータ（ＰＣ）であってもよい。また、図示していないが、提案装置１は、通信回線網３を介して、システム管理者の外部端末とも接続可能であり、システム管理者は、外部端末から提案装置１の管理を実施してもよい。 [Embodiment 1]
The present embodiment is an example of a proposal system including an example of the proposal device and the proposal terminal of the present invention. FIG. 1 is a block diagram showing a configuration of an example of a proposed system 100 including an example of the proposed device 1 and the proposed terminals 2a and 2b of the present embodiment. As shown in FIG. 1, the proposal system 100 includes a proposal device 1, a user's proposal terminal 2a, and a proposal terminal (proposal terminal other than the user) 2b different from the user's terminal. Further, as shown in FIG. 1, the proposal device 1 includes an acquisition unit 11, a reference value setting unit 12, an estimation unit 13, a correction value calculation unit 14, a target value setting unit 15, a meal menu extraction unit 16, and an output unit 17. including. The proposed terminal 2a includes an input unit 21, a communication unit 22, and a display unit 23. Since the proposed terminal 2b has the same configuration as the proposed terminal 2a, the description of each part is omitted. As shown in FIG. 1, the proposal device 1 can be connected to the proposal terminals 2a and 2b via, for example, the communication network 3. The proposed device 1 of the present embodiment may be incorporated in the server as a system. Further, the proposed device 1 of the present embodiment may be a personal computer (PC) in which the program of the present invention is installed. Further, although not shown, the proposed device 1 can also be connected to an external terminal of the system administrator via the communication network 3, and the system administrator manages the proposed device 1 from the external terminal. May be good.
　通信回線網３は、特に制限されず、公知のネットワークを使用でき、例えば、有線でもよいし、無線でもよい。通信回線網３は、例えば、インターネット回線、ＷＷＷ（World Wide Web）、電話回線、ＬＡＮ（Local Area Network）、ＷｉＦｉ(Wireless Fidelity）等があげられる。 The communication network 3 is not particularly limited, and a known network can be used. For example, it may be wired or wireless. Examples of the communication line network 3 include an Internet line, WWW (World Wide Web), telephone line, LAN (Local Area Network), WiFi (Wireless Fidelity), and the like.
　提案端末２ａ、２ｂは、例えば、ＰＣ；携帯電話、スマートフォン、タブレット端末等の携帯端末；スマートウォッチ、スマートグラス、ウェアラブル端末等があげられる。提案端末２ａ、２ｂは、例えば、カメラ、スキャナ等の撮像手段、ＩＣ（integrated circuit）カードリーダ、マイク等の音声入力手段等を備えてもよい。 Examples of the proposed terminals 2a and 2b include PCs; mobile terminals such as mobile phones, smartphones, and tablet terminals; smart watches, smart glasses, wearable terminals, and the like. The proposed terminals 2a and 2b may include, for example, an imaging means such as a camera or a scanner, an IC (integrated circuit) card reader, a voice input means such as a microphone, or the like.
　図２に、提案装置１のハードウェア構成のブロック図を例示する。提案装置１は、例えば、ＣＰＵ（中央処理装置）１０１、メモリ１０２、バス１０３、記憶装置１０４、入力装置１０６、ディスプレイ１０７、通信デバイス１０８等を有する。提案装置１の各部は、それぞれのインタフェース（Ｉ／Ｆ）により、バス１０３を介して接続されている。 FIG. 2 illustrates a block diagram of the hardware configuration of the proposed device 1. The proposed device 1 includes, for example, a CPU (central processing unit) 101, a memory 102, a bus 103, a storage device 104, an input device 106, a display 107, a communication device 108, and the like. Each part of the proposed device 1 is connected via the bus 103 by each interface (I / F).
　ＣＰＵ１０１は、例えば、コントローラ（システムコントローラ、Ｉ／Ｏコントローラ等）等により、他の構成と連携動作し、提案装置１の全体の制御を担う。提案装置１において、ＣＰＵ１０１により、例えば、本発明のプログラム１０５やその他のプログラムが実行され、また、各種情報の読み込みや書き込みが行われる。具体的には、例えば、ＣＰＵ１０１が、取得部１１、基準値設定部１２、推定部１３、補正値算出部１４、目標値設定部１５、食事メニュー抽出部１６、および出力部１７として機能する。提案装置１は、演算装置として、ＣＰＵを備えるが、ＧＰＵ（Graphics Processing Unit）、ＡＰＵ（Accelerated Processing Unit）等の他の演算装置を備えてもよいし、ＣＰＵとこれらとの組合せを備えてもよい。なお、ＣＰＵ１０１は、例えば、後述する実施形態２における記憶部以外の各部として機能する。 The CPU 101 operates in cooperation with other configurations by, for example, a controller (system controller, I / O controller, etc.) and takes charge of overall control of the proposed device 1. In the proposed device 1, for example, the program 105 of the present invention and other programs are executed by the CPU 101, and various information is read and written. Specifically, for example, the CPU 101 functions as an acquisition unit 11, a reference value setting unit 12, an estimation unit 13, a correction value calculation unit 14, a target value setting unit 15, a meal menu extraction unit 16, and an output unit 17. The proposed device 1 includes a CPU as an arithmetic unit, but may include other arithmetic units such as a GPU (Graphics Processing Unit) and an APU (Accelerated Processing Unit), or may include a CPU and a combination thereof. good. The CPU 101 functions as, for example, each unit other than the storage unit in the second embodiment described later.
　メモリ１０２は、例えば、メインメモリを含む。前記メインメモリは、主記憶装置ともいう。ＣＰＵ１０１が処理を行う際には、例えば、後述する記憶装置１０４（補助記憶装置）に記憶されている本発明のプログラム１０５等の種々の動作プログラムを、メモリ１０２が読み込む。そして、ＣＰＵ１０１は、メモリ１０２からデータを読み出し、解読し、前記プログラムを実行する。前記メインメモリは、例えば、ＲＡＭ（ランダムアクセスメモリ）である。メモリ１０２は、例えば、さらに、ＲＯＭ（読み出し専用メモリ）を含む。 The memory 102 includes, for example, a main memory. The main memory is also referred to as a main storage device. When the CPU 101 performs processing, the memory 102 reads, for example, various operation programs such as the program 105 of the present invention stored in the storage device 104 (auxiliary storage device) described later. Then, the CPU 101 reads data from the memory 102, decodes it, and executes the program. The main memory is, for example, a RAM (random access memory). The memory 102 further includes, for example, a ROM (read-only memory).
　バス１０３は、例えば、外部機器とも接続できる。前記外部機器は、例えば、外部記憶装置（外部データベース等）、プリンター等があげられる。提案装置１は、例えば、バス１０３に接続された通信デバイス１０８により、通信回線網３に接続でき、通信回線網３を介して、前記外部機器と接続することもできる。また、提案装置１は、通信デバイス１０８および通信回線網３を介して、提案端末２ａ、２ｂにも接続できる。 Bus 103 can also be connected to, for example, an external device. Examples of the external device include an external storage device (external database, etc.), a printer, and the like. The proposed device 1 can be connected to the communication network 3 by, for example, the communication device 108 connected to the bus 103, and can also be connected to the external device via the communication network 3. The proposed device 1 can also be connected to the proposed terminals 2a and 2b via the communication device 108 and the communication network 3.
　記憶装置１０４は、例えば、前記メインメモリ（主記憶装置）に対して、いわゆる補助記憶装置ともいう。前述のように、記憶装置１０４には、本発明のプログラム１０５を含む動作プログラムが格納されている。記憶装置１０４は、例えば、記憶媒体と、前記記憶媒体に読み書きするドライブとを含む。前記記憶媒体は、特に制限されず、例えば、内蔵型でも外付け型でもよく、ＨＤ（ハードディスク）、ＦＤ（フロッピー（登録商標）ディスク）、ＣＤ－ＲＯＭ、ＣＤ－Ｒ、ＣＤ－ＲＷ、ＭＯ、ＤＶＤ、フラッシュメモリー、メモリーカード等があげられ、前記ドライブは、特に制限されない。記憶装置１０４は、例えば、前記記憶媒体と前記ドライブとが一体化されたハードディスクドライブ（ＨＤＤ）であってもよい。 The storage device 104 is also referred to as a so-called auxiliary storage device with respect to the main memory (main storage device), for example. As described above, the storage device 104 stores an operation program including the program 105 of the present invention. The storage device 104 includes, for example, a storage medium and a drive for reading and writing to the storage medium. The storage medium is not particularly limited, and may be an internal type or an external type, for example, HD (hard disk), FD (floppy (registered trademark) disk), CD-ROM, CD-R, CD-RW, MO, etc. Examples thereof include a DVD, a flash memory, a memory card, and the like, and the drive is not particularly limited. The storage device 104 may be, for example, a hard disk drive (HDD) in which the storage medium and the drive are integrated.
　提案装置１は、例えば、さらに、入力装置１０６、ディスプレイ１０７を有する。入力装置１０６は、例えば、タッチパネル、トラックパッド、マウス等のポインティングデバイス；キーボード；カメラ、スキャナ等の撮像手段；ＩＣカードリーダ、磁気カードリーダ等のカードリーダ；マイク等の音声入力手段；等があげられる。ディスプレイ１０７は、例えば、ＬＥＤディスプレイ、液晶ディスプレイ等の表示装置があげられる。本実施形態１において、入力装置１０６とディスプレイ１０７とは、別個に構成されているが、入力装置１０６とディスプレイ１０７とは、タッチパネルディスプレイのように、一体として構成されてもよい。 The proposed device 1 further includes, for example, an input device 106 and a display 107. Examples of the input device 106 include pointing devices such as touch panels, trackpads, and mice; keyboards; imaging means such as cameras and scanners; card readers such as IC card readers and magnetic card readers; voice input means such as microphones; and the like. Be done. Examples of the display 107 include display devices such as LED displays and liquid crystal displays. In the first embodiment, the input device 106 and the display 107 are configured separately, but the input device 106 and the display 107 may be integrally configured like a touch panel display.
　提案装置１において、メモリ１０２および記憶装置１０４は、ユーザからのアクセス情報およびログ情報、ならびに、外部データベース（図示せず）から取得した情報を記憶することも可能である。 In the proposed device 1, the memory 102 and the storage device 104 can also store access information and log information from the user, as well as information acquired from an external database (not shown).
　図３に、提案端末２ａ、２ｂのハードウェア構成のブロック図を例示する。提案端末２ａ、２ｂは、例えば、ＣＰＵ２０１、メモリ２０２、バス２０３、記憶装置２０４、入力装置（入力部）２１、通信デバイス（通信部）２２、ディスプレイ（表示部）２３等を有する。提案端末２ａ、２ｂの各部は、それぞれのインタフェース（Ｉ／Ｆ）により、バス２０３を介して接続されている。提案端末２ａ、２ｂの各構成の説明は、提案装置１の各構成の説明を援用できる。 FIG. 3 illustrates a block diagram of the hardware configuration of the proposed terminals 2a and 2b. The proposed terminals 2a and 2b include, for example, a CPU 201, a memory 202, a bus 203, a storage device 204, an input device (input unit) 21, a communication device (communication unit) 22, a display (display unit) 23, and the like. Each part of the proposed terminals 2a and 2b is connected via the bus 203 by the respective interface (I / F). The description of each configuration of the proposed terminals 2a and 2b can be referred to the description of each configuration of the proposed device 1.
　つぎに、本実施形態の食事内容提案方法について、図４のフローチャートを用いて説明する。本実施形態の提案方法は、例えば、本実施形態の提案装置１および提案端末２ａ、２ｂを備える提案システム１００を用いて実施できる。下記図４に示すように、本実施形態の提案方法は、Ｓ１～Ｓ７を含む。 Next, the meal content proposal method of the present embodiment will be described using the flowchart of FIG. The proposal method of the present embodiment can be carried out using, for example, the proposal system 100 including the proposal device 1 of the present embodiment and the proposal terminals 2a and 2b. As shown in FIG. 4 below, the proposed method of the present embodiment includes S1 to S7.
　提案装置１による処理に先立ち、まず、ユーザが、ユーザの提案端末２ａの入力部２１により、ユーザの購入食品情報と、ユーザの属性情報とを入力する。前記ユーザは、例えば、本実施形態の提案システム１００のように一人でもよいし、複数人でもよい。前記購入食品情報は、例えば、前記ユーザにより購入された食品（購入食品）に関する情報である。前記購入食品情報は、例えば、前記購入食品の商品名（製品名、名称）、製造番号、前記購入食品を撮像した画像、レシートの画像、電子レシート、ＰＯＳ（point of sales）データ、栄養素表記の画像データ、購入時の日時、場所等があげられる。前記ユーザの属性情報は、例えば、ユーザの性別、年齢、身長、体重、運動量、メッツ（運動強度の指数、ＭＥＴｓ（METabolic equivalents））、身体活動レベル、妊娠の有無、妊娠のステージ、授乳の有無、健康状態、食生活、食事の嗜好、居住地、既往歴、体調管理の目的等があげられる。前記健康状態は、例えば、ユーザの睡眠時間、睡眠の深さ等の睡眠の状態；ストレスの有無；血圧、血糖値等の血液検査値；脈拍；血流速度；体調不良の有無；健康状態に関する自信の有無等があげられる。前記体調不良の有無は、例えば、疾患および怪我等の有無を意味する。前記疾患は、特に制限されず、例えば、身体的疾患；双極性障害（例えば、鬱病、躁病、躁鬱病ともいう）等の精神疾患；更年期障害、月経前症候群（premenstrual syndrome : PMS）等のホルモンバランスの乱れに関連する症状、疲労感、倦怠感等の不定愁訴の有無等があげられる。前記健康状態に関する自信の有無とは、例えば、ユーザ自身の健康状態に関する主観的な自信の有無である。前記食生活は、例えば、ユーザが日常的に摂取している食事メニューがあげられる。前記体調管理の目的は、例えば、ダイエット（体重減少）、栄養バランス、アスリート（筋肉）、美容、疾病予防、糖質制限、パフォーマンス最大化、および免疫力アップ等があげられる。つぎに、入力されたユーザの購入食品情報および属性情報は、提案端末２ａの通信部２２により、通信回線網３を介して、提案装置１に出力される。 Prior to the processing by the proposal device 1, the user first inputs the user's purchased food information and the user's attribute information by the input unit 21 of the user's proposal terminal 2a. The user may be one person or a plurality of users as in the proposal system 100 of the present embodiment, for example. The purchased food information is, for example, information about food (purchased food) purchased by the user. The purchased food information includes, for example, a product name (product name, name) of the purchased food, a serial number, an image of the purchased food, an image of a receipt, an electronic receipt, POS (point of sales) data, and a nutrient notation. Image data, date and time of purchase, location, etc. can be mentioned. The user's attribute information includes, for example, the user's gender, age, height, weight, exercise amount, METs (exercise intensity index, METs (METabolic equivalents)), physical activity level, presence / absence of pregnancy, stage of pregnancy, presence / absence of breastfeeding. , Health status, eating habits, dietary preferences, place of residence, medical history, purpose of physical condition management, etc. The health state is, for example, a sleep state such as a user's sleep time and sleep depth; presence / absence of stress; blood test values such as blood pressure and blood glucose level; pulse; blood flow velocity; presence / absence of poor physical condition; health state. Whether or not you are confident. The presence or absence of the poor physical condition means, for example, the presence or absence of a disease, injury, or the like. The disease is not particularly limited, and is, for example, a physical disease; a mental disease such as bipolar disorder (also referred to as depression, manic disease, manic depression); a hormone such as menopausal disorder and premenstrual syndrome (PMS). The presence or absence of indefinite complaints such as symptoms related to imbalance, fatigue, and malaise can be mentioned. The presence or absence of self-confidence regarding the health condition is, for example, the presence or absence of subjective confidence regarding the health condition of the user himself / herself. Examples of the dietary habit include a meal menu that the user consumes on a daily basis. The purpose of physical condition management includes, for example, diet (weight loss), nutritional balance, athlete (muscle), beauty, disease prevention, carbohydrate restriction, performance maximization, and immunity enhancement. Next, the input user's purchased food information and attribute information are output to the proposal device 1 by the communication unit 22 of the proposal terminal 2a via the communication network 3.
　つぎに、提案装置１による処理を開始する。まず、提案装置１の取得部１１が、提案端末２ａから出力された購入食品情報および属性情報を、通信デバイス１０８を介して取得する（Ｓ１、取得工程）。前記購入食品情報および前記ユーザの属性情報は、例えば、同時に取得されてもよいし、別々に取得されてもよい。前記ユーザの属性情報は、例えば、記憶装置１０４に格納されていてもよい。この場合、取得部１１は、前記ユーザの属性情報を記憶装置１０４から取得する。また、取得部１１は、例えば、前記購入情報および属性情報を、前記ユーザの購入食品情報と、前記ユーザの属性情報とが記憶された、外部のデータベースから取得してもよいし、入力装置１０６により、提案装置１に前記購入情報と属性情報とを入力されることにより取得してもよい。取得部１１は、例えば、取得した購入食品情報および属性情報について、記憶装置１０４に記憶させてもよい。 Next, the processing by the proposed device 1 is started. First, the acquisition unit 11 of the proposal device 1 acquires the purchased food information and the attribute information output from the proposal terminal 2a via the communication device 108 (S1, acquisition step). The purchased food information and the attribute information of the user may be acquired at the same time or separately, for example. The user attribute information may be stored in the storage device 104, for example. In this case, the acquisition unit 11 acquires the attribute information of the user from the storage device 104. Further, the acquisition unit 11 may acquire the purchase information and the attribute information from an external database in which the purchase food information of the user and the attribute information of the user are stored, for example, or the input device 106. Therefore, the purchase information and the attribute information may be input to the proposed device 1 to obtain the information. The acquisition unit 11 may store, for example, the acquired purchased food information and attribute information in the storage device 104.
　つぎに、基準値設定部１２は、前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する（Ｓ２、基準値設定工程）。具体的には、前記栄養成分の基準値は、例えば、前記ユーザの属性情報に基づき、前記属性毎の栄養成分の摂取基準から対応する栄養成分の値を抽出し、抽出された栄養成分の値を、栄養成分毎に積算することにより算出できる。前記栄養成分の摂取基準値は、数値範囲が好ましい。この場合、前記栄養成分の摂取基準値は、栄養成分の摂取基準範囲ということもできる。前記栄養成分の摂取基準範囲は、例えば、算出された栄養成分の摂取基準値の±１５％の範囲、好ましくは、算出された栄養成分の摂取基準値の±１０％または±５％の範囲と設定できる。前記属性毎の栄養成分の摂取基準値は、例えば、前記ユーザが日本人の場合、厚生労働省が推薦している栄養成分の基準値があげられ、具体例として、日本人の食事摂取基準（２０１５年版）（厚生労働省）があげられる。前記ユーザが日本人以外の場合、前記属性毎の栄養成分の摂取基準は、例えば、前記ユーザの出身国における食事摂取基準を参照できる。前記基準値は、例えば、下限値と上限値から規定される数値範囲でもよい。 Next, the reference value setting unit 12 sets the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute (S2, reference value setting step). Specifically, the reference value of the nutritional component is, for example, based on the attribute information of the user, the value of the corresponding nutritional component is extracted from the intake standard of the nutritional component for each attribute, and the value of the extracted nutritional component is extracted. Can be calculated by integrating each nutritional component. The intake reference value of the nutritional component is preferably in a numerical range. In this case, the intake standard value of the nutritional component can be said to be the intake standard range of the nutritional component. The nutritional component intake standard range is, for example, a range of ± 15% of the calculated nutritional component intake standard value, preferably a range of ± 10% or ± 5% of the calculated nutritional component intake standard value. Can be set. As the intake standard value of the nutritional component for each attribute, for example, when the user is Japanese, the standard value of the nutritional component recommended by the Ministry of Health, Labor and Welfare can be mentioned, and as a specific example, the Japanese dietary intake standard (2015). Yearly edition) (Ministry of Health, Labor and Welfare). When the user is not Japanese, the intake standard of the nutritional component for each attribute can refer to, for example, the dietary intake standard in the country of origin of the user. The reference value may be, for example, a numerical range defined from the lower limit value and the upper limit value.
　つぎに、推定部１３は、前記購入食品情報からユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と、前記摂取推定値とから、過剰または不足する栄養成分を推定する（Ｓ３、推定工程）。前記ユーザの栄養成分の摂取推定値の取得は、例えば、前記購入食品情報が記憶装置１０４に記憶されている場合、推定部１３は、記憶装置１０４に記憶されている購入食品情報から栄養成分情報を取得してもよいし、Ｓ１ステップで新たに取得した購入食品情報と、記憶装置１０４に記憶されている購入食品情報とから栄養成分情報を取得してもよい。前記栄養成分情報は、例えば、前記購入食品の栄養成分に関する情報である。前記栄養成分は、例えば、エネルギー（カロリー）；糖質、脂質（飽和脂肪酸、多価不飽和脂肪酸、コレステロール等）、アルコール等の炭水化物；タンパク質；ナトリウム、カルシウム、カリウム、鉄等の無機塩；難溶性食物繊維、水溶性食物繊維等の食物繊維；レチノール、α－カロテン、β－カロテン、β－クリプトキサンチン等のビタミンＡ、ビタミンＢ群、ビタミンＣ、ビタミンＤ、α－トコフェロール、β－トコフェノール、γ－トコフェノール、σ－トコフェノール等のビタミンＥ、ビタミンＫ、葉酸、ナイアシン、パントテン酸、ビオチン等のビタミン類；ポリフェノール等があげられる。前記栄養成分情報の取得は、例えば、各購入食品の栄養成分の情報を記憶した装置内または装置外データベースから購入食品に対応する栄養成分の情報を取得することにより、取得してもよいし、各購入食品を構成する材料について、日本食品標準成分表等の食品成分の基準を参照することにより、取得してもよい。前記データベースは、公知または商用のデータベースを使用してもよいし、各購入食品について、その購入食品が有する栄養成分を紐づけてサーバに記憶させることにより、構築してもよいし、これらを兼用してもよい。前記商用のデータベースは、例えば、外食チェーン店およびコンビニエンスストアの商品の栄養成分情報がデータベース化されたものが使用でき、例えば、株式会社イートスマートが提供する食事の栄養価データベース等が利用できる。推定部１３は、例えば、異なる日の購入食品情報を含む場合、各日について、別々に栄養成分情報を取得することが好ましい。具体例として、前記購入食品情報が３日分の購入食品の情報を含む場合、推定部１３は、１日目の購入食品情報に基づき、１日目の栄養成分情報を取得し、２日目の購入食品情報に基づき、２日目の栄養成分情報を取得し、３日目の購入食品情報に基づき、３日目の栄養成分情報を取得する。取得された栄養成分情報は、例えば、記憶装置１０４に記憶されてもよい。 Next, the estimation unit 13 acquires an estimated intake value of the nutritional component of the user from the purchased food information, and estimates an excess or deficient nutritional component from the intake reference value of the user and the intake estimated value (the estimated intake value). S3, estimation process). For example, when the purchased food information is stored in the storage device 104, the estimation unit 13 obtains the nutritional component information from the purchased food information stored in the storage device 104. Or the nutritional component information may be acquired from the purchased food information newly acquired in the S1 step and the purchased food information stored in the storage device 104. The nutritional component information is, for example, information on the nutritional component of the purchased food. The nutritional components include, for example, energy (calories); sugars, lipids (saturated fatty acids, polyunsaturated fatty acids, cholesterol, etc.), carbohydrates such as alcohols; proteins; inorganic salts such as sodium, calcium, potassium, iron; difficult. Dietary fibers such as soluble dietary fiber and water-soluble dietary fiber; vitamin A such as retinol, α-carotene, β-carotene, β-cryptoxanthin, vitamin B group, vitamin C, vitamin D, α-tocopherol, β-tocopherol , Vitamin E such as γ-tocophenol and σ-tocophenol, vitamins such as vitamin K, folic acid, niacin, pantothenic acid and biotin; polyphenols and the like can be mentioned. The nutritional component information may be acquired, for example, by acquiring the nutritional component information corresponding to the purchased food from the in-device or out-of-device database that stores the nutritional component information of each purchased food. The ingredients that make up each purchased food may be obtained by referring to the standards for food ingredients such as the Standard Tables of Food Composition in Japan. The database may be a publicly known or commercial database, or may be constructed by associating each purchased food with the nutritional components of the purchased food and storing them in a server, or both of them. You may. As the commercial database, for example, a database of nutritional component information of products of restaurants and convenience stores can be used, and for example, a dietary nutrition value database provided by EatSmart Co., Ltd. can be used. For example, when the estimation unit 13 includes information on purchased foods on different days, it is preferable that the estimation unit 13 separately acquires nutritional component information for each day. As a specific example, when the purchased food information includes information on purchased foods for three days, the estimation unit 13 acquires nutritional component information on the first day based on the purchased food information on the first day, and obtains nutritional component information on the second day. Based on the purchased food information of the second day, the nutritional component information of the second day is acquired, and based on the purchased food information of the third day, the nutritional component information of the third day is acquired. The acquired nutritional component information may be stored in the storage device 104, for example.
　つぎに、推定部１３は、前記ユーザの栄養成分の摂取推定値と、ユーザの前記栄養成分の摂取基準値とから、過剰または不足する栄養成分を推定する。具体的には、推定部１３は、前記摂取推定値の各栄養成分の値と、前記摂取基準値における対応する栄養成分の基準値とを比較し、前記摂取基準値より少ないか、同じか（例えば、数値範囲に含まれるか）、または多いかを判定する。そして、推定部１３は、例えば、前記摂取基準値より少ない栄養成分について、不足する栄養成分と判定し、前記摂取基準値と同じ栄養成分については、過不足なしの栄養成分と判定し、前記摂取基準値より多い栄養成分について、過剰な栄養成分と判定する。推定部１３が用いる摂取推定値は、例えば、１日の購入食品情報から取得された栄養成分情報でもよいし、２日以上の購入食品情報から取得された栄養成分情報でもよいし、好ましくは、約１ヶ月（３０日前後）の購入食品情報から取得された栄養成分情報である。後者の場合、推定部１３は、２日以上の購入食品情報から取得された栄養成分情報に基づき、１日の栄養成分情報の平均値を算出し、前記栄養成分情報の平均値を、前記ユーザの栄養成分の摂取推定値として用いることが好ましい。 Next, the estimation unit 13 estimates the excess or deficiency of the nutritional component from the estimated intake value of the nutritional component of the user and the intake reference value of the nutritional component of the user. Specifically, the estimation unit 13 compares the value of each nutritional component of the estimated intake value with the reference value of the corresponding nutritional component in the intake reference value, and is less than or equal to the intake reference value ( For example, it is determined whether it is included in the numerical range) or more. Then, for example, the estimation unit 13 determines that a nutritional component less than the intake reference value is a deficient nutritional component, and determines that a nutritional component having the same as the intake reference value is a nutritional component without excess or deficiency, and the intake is described. A nutritional component that exceeds the standard value is judged to be an excessive nutritional component. The intake estimation value used by the estimation unit 13 may be, for example, nutritional component information acquired from the purchased food information for one day, nutritional component information acquired from the purchased food information for two days or more, and preferably. It is nutritional component information obtained from purchased food information for about one month (around 30 days). In the latter case, the estimation unit 13 calculates the average value of the nutritional component information for one day based on the nutritional component information acquired from the purchased food information for two days or more, and uses the average value of the nutritional component information as the user. It is preferable to use it as an estimated intake value of the nutritional component of.
　つぎに、補正値算出部１４は、前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する。前記栄養成分の補正値は、例えば、前記過剰または不足する栄養成分から算出され、前記ユーザが摂取することで、前記ユーザの栄養成分の摂取推定値を、前記ユーザの栄養成分の摂取基準値に近づけるための補正値である。前記補正値は、例えば、予め設定された補正値でもよいし、データ解析により算出された値でもよい。前記栄養成分が複数の場合、補正値算出部１４は、例えば、各栄養成分の補正値を算出する。 Next, the correction value calculation unit 14 calculates the correction value of the nutritional component based on the excess or deficient nutritional component. The correction value of the nutritional component is calculated from, for example, the excess or deficient nutritional component, and when the user ingests the nutritional component, the estimated intake value of the nutritional component of the user is used as the intake reference value of the nutritional component of the user. It is a correction value to bring it closer. The correction value may be, for example, a preset correction value or a value calculated by data analysis. When there are a plurality of the nutritional components, the correction value calculation unit 14 calculates, for example, the correction value of each nutritional component.
　前記データ解析により補正値を算出する場合、補正値算出部１４は、例えば、所定期間において、前記ユーザの栄養成分の摂取推定値を累積し、累積した前記栄養成分の摂取推定値の平均値を算出する。そして、補正値算出部１４は、例えば、前記平均値を基準として、前記ユーザの摂取基準値と、前記平均値との差分に基づき、補正値を算出する。前記所定の期間は、特に制限されず、例えば、１週間～６ヶ月、１～３ヶ月、１週間、１ヶ月、３ヶ月、または６ヶ月等があげられる。補正値算出部１４は、前記所定期間における前記ユーザの摂取栄養情報の経時変化分（例えば、所定期間ごとの摂取栄養情報の合計の差分）を基準にして補正値を算出してもよい。この場合、補正値算出部１４は、例えば、各栄養成分について、所定期間内における過不足量の増減に基づき、過剰または不足が解消する傾向がある成分については、補正しない（補正値＝１）、または補正値を大きく変更しない。他方、補正値算出部１４は、例えば過剰または不足が解消する傾向がない成分については、補正する、または補正値を大きく変更する。 When calculating the correction value by the data analysis, the correction value calculation unit 14 accumulates the intake estimated value of the nutritional component of the user in a predetermined period, and calculates the average value of the accumulated intake estimated value of the nutritional component. calculate. Then, the correction value calculation unit 14 calculates the correction value based on the difference between the intake reference value of the user and the average value, for example, with the average value as a reference. The predetermined period is not particularly limited, and examples thereof include 1 week to 6 months, 1 to 3 months, 1 week, 1 month, 3 months, and 6 months. The correction value calculation unit 14 may calculate the correction value based on the time-dependent change of the nutritional intake information of the user in the predetermined period (for example, the difference in the total of the nutritional intake information for each predetermined period). In this case, the correction value calculation unit 14 does not correct, for example, for each nutritional component, a component that tends to be excessive or deficient based on an increase or decrease in the excess or deficiency amount within a predetermined period (correction value = 1). , Or do not change the correction value significantly. On the other hand, the correction value calculation unit 14 corrects, for example, a component that does not tend to eliminate the excess or deficiency, or changes the correction value significantly.
　前記補正値が予め設定された補正値の場合、補正値算出部１４は、例えば、過剰または不足する栄養成分と、前記補正値とが紐付けられた補正条件を含む補正情報を用いて、補正値を算出できる。この場合、補正値算出部１４は、前記過剰または不足する栄養成分と、補正情報とから前記補正値を算出する。具体的には、補正値算出部１４は、前記補正情報から、推定部１３により推定された過剰または不足する栄養成分を一方の条件として紐付けられた補正条件を抽出し、抽出された補正条件における補正値を、前記補正値として算出する。前記栄養成分が複数の栄養成分を含む場合、前記補正条件は、各栄養成分が補正値と紐付けられている。前記補正情報は、１つの補正条件を含んでもよいし、複数の補正条件を含んでもよい。 When the correction value is a preset correction value, the correction value calculation unit 14 corrects using, for example, correction information including a correction condition in which the excess or deficiency nutritional component and the correction value are associated with each other. The value can be calculated. In this case, the correction value calculation unit 14 calculates the correction value from the excess or deficiency nutritional component and the correction information. Specifically, the correction value calculation unit 14 extracts the correction condition associated with the excess or deficiency nutritional component estimated by the estimation unit 13 as one condition from the correction information, and the extracted correction condition. The correction value in is calculated as the correction value. When the nutritional component contains a plurality of nutritional components, in the correction condition, each nutritional component is associated with a correction value. The correction information may include one correction condition or may include a plurality of correction conditions.
　前記補正条件において、前記補正値は、過剰な栄養成分の摂取量が低減し、不足する栄養成分の摂取量が増加し、過不足しない栄養成分、すなわち、適切な量の栄養成分は、実質的に摂取量が変化しないように設定されることが望ましい。具体的には、前記補正条件において、過剰な栄養成分は、例えば、所定の基準値未満の補正値と紐付けられる。他方、前記補正条件において、不足する栄養成分は、例えば、所定の基準値を超える補正値と紐付けられる。さらに、前記補正条件において、過剰も不足もしない栄養成分は、例えば、所定の基準値と紐付けられる。前記所定の基準値は、任意の基準値とでき、具体例としては、１があげられる。前記補正値は、例えば、推定部１３により推定された過剰または不足する栄養成分の程度、すなわち、過剰度または不足度に応じて、異なる値となるように設定してもよい。この場合、推定部１３により推定された過剰な栄養成分の量（過剰度）が大きくなるほど、前記推定値は、過剰な栄養成分の摂取量が大きく低減するように設定する。また、推定部１３により推定された不足する栄養成分の量（不足度）が小さくなるほど、前記推定値は、不足する栄養成分の摂取量が大きく増加するように設定する。 Under the correction conditions, the correction value reduces the intake of excess nutritional components, increases the intake of deficient nutritional components, and the nutritional components that are not excessive or deficient, that is, the appropriate amount of nutritional components is substantially. It is desirable that the intake is set so as not to change. Specifically, under the correction conditions, the excess nutritional component is associated with, for example, a correction value less than a predetermined reference value. On the other hand, under the correction conditions, the deficient nutritional component is associated with, for example, a correction value exceeding a predetermined reference value. Further, under the correction conditions, a nutritional component that is neither excessive nor insufficient is associated with, for example, a predetermined reference value. The predetermined reference value can be any reference value, and 1 is a specific example. The correction value may be set to be different depending on, for example, the degree of excess or deficiency of nutritional components estimated by the estimation unit 13, that is, the degree of excess or deficiency. In this case, the larger the amount (excess degree) of the excess nutritional component estimated by the estimation unit 13, the larger the estimated value is set so that the intake amount of the excess nutritional component is significantly reduced. Further, as the amount (degree of deficiency) of the deficient nutritional component estimated by the estimation unit 13 becomes smaller, the estimated value is set so that the intake amount of the deficient nutritional component is greatly increased.
　前記補正情報が複数の補正条件を含む場合、補正値算出部１４は、該当する補正条件を１つ抽出してもよいし、複数抽出してもよいが、ユーザの健康維持により適した栄養成分の補正を行えることから、後者が好ましい。補正値算出部１４が複数の条件を抽出した場合、補正値算出部１４は、各補正条件における補正値を用いて、前記補正値を算出する。具体的には、補正値算出部１４は、複数の補正条件における補正値の平均値を前記補正値として算出してもよいし、複数の複数の補正条件における補正値の最大値もしくは最小値を前記補正値としてもよい。また、補正値算出部１４は、前記補正値を数値の大小で並べた際に、最大値から１～５位、または最小値から１～５位の補正値を、前記補正値として算出してもよい。 When the correction information includes a plurality of correction conditions, the correction value calculation unit 14 may extract one or a plurality of corresponding correction conditions, but a nutritional component more suitable for maintaining the health of the user. The latter is preferable because it can correct the above. When the correction value calculation unit 14 extracts a plurality of conditions, the correction value calculation unit 14 calculates the correction value using the correction values in each correction condition. Specifically, the correction value calculation unit 14 may calculate the average value of the correction values under the plurality of correction conditions as the correction value, or may calculate the maximum value or the minimum value of the correction values under the plurality of correction conditions. It may be the correction value. Further, when the correction values are arranged by the magnitude of the numerical value, the correction value calculation unit 14 calculates the correction value of the 1st to 5th place from the maximum value or the 1st to 5th place from the minimum value as the correction value. May be good.
　補正値算出部１４は、ユーザの健康維持により適した栄養成分の補正を行えることから、複数の補正条件における補正値の最大値もしくは最小値を前記補正値として算出することが好ましい。この場合、補正値算出部１４は、まず抽出された各補正条件の補正値を比較、すなわち、補正値の大小を比較する。つぎに、補正値算出部１４は、推定部１３により推定された過剰または不足する栄養成分が過剰な栄養成分か、不足する栄養成分かを判定する。そして、補正値算出部１４は、前記過剰または不足する栄養成分が過剰な栄養成分の場合、各補正条件の補正値における最小値を、前記補正値として算出する。他方、補正値算出部１４は、前記過剰または不足する栄養成分が不足する栄養成分の場合、各補正条件の補正値における最大値を、前記補正値として算出する。 Since the correction value calculation unit 14 can correct nutritional components more suitable for maintaining the health of the user, it is preferable to calculate the maximum value or the minimum value of the correction value under a plurality of correction conditions as the correction value. In this case, the correction value calculation unit 14 first compares the corrected correction values of the extracted correction conditions, that is, compares the magnitude of the correction values. Next, the correction value calculation unit 14 determines whether the excess or deficient nutritional component estimated by the estimation unit 13 is an excess nutritional component or a deficient nutritional component. Then, when the excess or deficient nutritional component is an excess nutritional component, the correction value calculation unit 14 calculates the minimum value in the correction value of each correction condition as the correction value. On the other hand, the correction value calculation unit 14 calculates the maximum value in the correction value of each correction condition as the correction value in the case of the nutritional component in which the excess or deficiency nutritional component is deficient.
　具体例として、前記補正条件における補正値は、以下のように設定できる。前記補正値は、例えば、過剰と推定された栄養成分に対しては、１未満に設定でき、具体例として、０．０１、０．１、０．３、０．５、０．６、０．７、０．８、０．９、０．９５等があげられる。前記補正値は、過不足なしと推定された栄養成分に対しては、例えば、１に設定できる。前記補正値は、不足すると推定された栄養成分に対しては、１を超える値に設定でき、具体例として、例えば、１．２、１．２５、１．５、２、２．５、３、４、５、１０、１００等があげられる。また、前記補正値は、例えば、１つの過不足する栄養成分に基づき、複数の関連する栄養成分の補正値を算出してもよい。例えば、エネルギーの摂取量は、糖質（炭水化物）、脂質、タンパク質の摂取量と密接に関係する。このため、例えば、ユーザの栄養状況が、エネルギー過剰と推定された場合、前記栄養成分のうち、エネルギーだけでなく、前記関連する栄養成分として、さらに、例えば、炭水化物、脂質、タンパク質の補正値を１未満に設定してもよい。下記表１に、算出したユーザの補正値の具体例を示す。下記表１の具体例においては、例えば、ユーザは、エネルギー過剰と推定されているため、エネルギーの過不足の観点から、エネルギーの補正値が０．８、炭水化物の補正値が０．６と算出されている。前記ユーザは、さらに、糖質過剰とも推定されているため、糖質の過不足の観点からは、炭水化物の補正値が０．７と算出されている。この場合、ユーザは、炭水化物が過剰であると判定されているため、炭水化物の補正値を、最小値である０．６に設定できる。同様にして、塩分過剰、タンパク質不足、脂質過剰、ビタミン不足、およびミネラル不足についても、補正値を設定できる。これにより、ユーザの補正値を設定できる。 As a specific example, the correction value under the correction condition can be set as follows. The correction value can be set to less than 1, for example, for a nutritional component estimated to be excessive, and as a specific example, 0.01, 0.1, 0.3, 0.5, 0.6, 0. .7, 0.8, 0.9, 0.95 and the like can be mentioned. The correction value can be set to 1, for example, for nutritional components estimated to be no excess or deficiency. The correction value can be set to a value exceeding 1 for the nutritional component estimated to be insufficient, and as specific examples, for example, 1.2, 1.25, 1.5, 2, 2.5, 3 4, 5, 10, 100 and the like can be mentioned. Further, as the correction value, for example, a correction value of a plurality of related nutritional components may be calculated based on one excess or deficiency nutritional component. For example, energy intake is closely related to sugar (carbohydrate), fat, and protein intake. Therefore, for example, when the nutritional status of the user is presumed to be excessive energy, among the nutritional components, not only energy but also the related nutritional components, for example, correction values of carbohydrates, lipids, and proteins are used. It may be set to less than 1. Table 1 below shows a specific example of the calculated user correction value. In the specific example of Table 1 below, for example, since the user is estimated to have excess energy, the energy correction value is calculated to be 0.8 and the carbohydrate correction value is calculated to be 0.6 from the viewpoint of energy excess / deficiency. Has been done. Since the user is also presumed to have excess sugar, the correction value of carbohydrate is calculated to be 0.7 from the viewpoint of excess or deficiency of sugar. In this case, the user can set the carbohydrate correction value to the minimum value of 0.6 because it is determined that the carbohydrate is excessive. Similarly, correction values can be set for excess salt, protein deficiency, lipid deficiency, vitamin deficiency, and mineral deficiency. As a result, the user's correction value can be set.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　つぎに、目標値算出部１５は、ユーザの前記摂取基準値と、前記補正値とから、ユーザの栄養成分の摂取目標値を算出する（Ｓ５、目標値算出工程）。具体的には、前記摂取目標値は、前記摂取基準値の栄養成分の値に対して、前記補正値を乗算することで算出できる。前記栄養成分が複数ある場合、前記摂取目標値は、前記摂取基準値の各栄養成分の値に対して、対応する栄養成分の補正値を乗算することで算出できる。前記摂取基準値が上限値と下限値とを有する摂取基準範囲である場合、前記摂取目標値は、例えば、上限値と下限値とのそれぞれに対して、前記補正値を乗算することで算出してもよいし、上限値と下限値との平均値に前記補正値を乗算することで算出してもよい。後者の場合、前記摂取目標値は、算出値に基づき、数値範囲を設定してもよい。 Next, the target value calculation unit 15 calculates the intake target value of the nutritional component of the user from the intake reference value of the user and the correction value (S5, target value calculation step). Specifically, the intake target value can be calculated by multiplying the value of the nutritional component of the intake reference value by the correction value. When there are a plurality of the nutritional components, the intake target value can be calculated by multiplying the value of each nutritional component of the intake reference value by the correction value of the corresponding nutritional component. When the intake reference value is an intake reference range having an upper limit value and a lower limit value, the intake target value is calculated by, for example, multiplying each of the upper limit value and the lower limit value by the correction value. Alternatively, it may be calculated by multiplying the average value of the upper limit value and the lower limit value by the correction value. In the latter case, the intake target value may be set in a numerical range based on the calculated value.
　前記摂取基準値が複数回の食事の合計の栄養成分の摂取基準値である場合、目標値算出部１５は、例えば、算出された前記摂取目標値について、食事回数および食事の時間帯等を考慮して、１回あたりの摂取基準値を算出してもよい。具体例として、目標値算出部１５は、例えば、算出された摂取目標値と、予め設定された食事回数および食事の時間帯の少なくとも一方とから、各回の栄養成分の摂取目標値を算出する。前記予め設定された回数は、例えば、ユーザの食事回数に応じて設定でき、例えば、５回、４回、３回、２回であり、好ましくは３回である。前記各回の摂取目標値は、同じでもよいし、異なってもよい。前記各回の摂取目標値が異なる場合、各回の摂取目標値は、食事の時間帯を考慮することが好ましい。具体的には、前記食事の時間帯が、朝食（例えば、６～９時）、昼食（例えば、１１～１３時）、および夕食（例えば、１７～２０時）の場合、各回の摂取目標値は、朝食の摂取目標値、昼食の摂取目標値、および夕食の摂取目標値がこの順で小さくなるように設定できる。前記各回の摂取目標値が異なり、ユーザの食事回数が３回（朝食、昼食、夕食）であり、一日の合計の摂取目標値を１とする場合、前記各回の摂取目標値は、例えば、朝食０．３、昼食０．４、夕食０．３等に設定できる。 When the intake reference value is the intake reference value of the total nutritional component of a plurality of meals, the target value calculation unit 15 considers, for example, the number of meals, the time zone of meals, etc. for the calculated intake target value. Then, the intake standard value per one time may be calculated. As a specific example, the target value calculation unit 15 calculates the intake target value of the nutritional component each time from, for example, the calculated intake target value and at least one of the preset number of meals and the meal time zone. The preset number of times can be set according to, for example, the number of meals of the user, and is, for example, 5 times, 4 times, 3 times, 2 times, and preferably 3 times. The intake target value for each of the above may be the same or different. When the intake target value of each time is different, it is preferable that the intake target value of each time considers the time zone of meal. Specifically, when the meal time zone is breakfast (for example, 6 to 9 o'clock), lunch (for example, 11 to 13 o'clock), and dinner (for example, 17 to 20 o'clock), the intake target value for each time. Can be set so that the breakfast intake target value, the lunch intake target value, and the dinner intake target value become smaller in this order. When the intake target value of each time is different, the number of meals of the user is 3 times (breakfast, lunch, supper), and the total daily intake target value is 1, the intake target value of each time is, for example, It can be set to 0.3 for breakfast, 0.4 for lunch, 0.3 for dinner, etc.
　つぎに、食事メニュー抽出部１６は、前記摂取目標値を満たす食事メニューを抽出する（Ｓ６、食事メニュー抽出工程）。すなわち、食事メニュー抽出部１６は、例えば、ユーザに提示（出力）する候補となる食事メニュー（候補メニュー）を抽出する。具体的には、食事メニュー抽出部１６は、例えば、前記食事メニューの中から前記食事メニューが有する栄養成分が、前記摂取目標値の栄養成分を満たす場合、前記食事メニューを候補メニューとして抽出する。食事メニュー抽出部１６は、例えば、１つの食事メニューの栄養成分が前記摂取目標値を満たす場合に、前記１つの食事メニューを前記候補メニューとして抽出してもよいし、複数の食事メニューの合計の栄養成分が前記摂取目標値を満たす場合、前記複数の食事メニューを前記候補メニューとして抽出してもよい。前記食事メニューは、例えば、食事の内容と、栄養成分とが紐付けられた情報である。前記食事メニューは、例えば、前記食事の写真が紐付けられてもよい。前記食事メニューは、例えば、データベースに記憶されている情報を利用できる。前記データベースに記憶されている食事メニューを参照する場合、食事メニュー抽出部１６は、１つの食事メニューを前記候補メニューとして抽出してもよいし、２つ以上の食事メニューを前記候補メニューとして抽出してもよい。具体例として、前記候補メニューの数は、例えば、４～２０個、約１０個（５～１５個）である。前記データベースとしては、例えば、推定部１３で例示したデータベースを利用できる。また、前記食事メニューは、例えば、家庭で調理される一般的な食事メニュー（例えば、カレー、豚の生姜焼き、野菜サラダ等）から抽出されてもよい。この場合、各食事メニューを構成する材料について、日本食品標準成分表等の食品成分の基準を参照して算出した栄養成分情報が記録されたデータベース等を参照して食事メニューを抽出する。 Next, the meal menu extraction unit 16 extracts a meal menu that satisfies the intake target value (S6, meal menu extraction step). That is, the meal menu extraction unit 16 extracts, for example, a meal menu (candidate menu) that is a candidate to be presented (output) to the user. Specifically, for example, when the nutritional component of the meal menu satisfies the nutritional component of the intake target value from the meal menu, the meal menu extraction unit 16 extracts the meal menu as a candidate menu. For example, when the nutritional components of one meal menu satisfy the intake target value, the meal menu extraction unit 16 may extract the one meal menu as the candidate menu, or the total of the plurality of meal menus. When the nutritional component satisfies the intake target value, the plurality of meal menus may be extracted as the candidate menu. The meal menu is, for example, information in which the contents of the meal and the nutritional components are associated with each other. The meal menu may be associated with, for example, a photograph of the meal. For the meal menu, for example, information stored in a database can be used. When referring to the meal menu stored in the database, the meal menu extraction unit 16 may extract one meal menu as the candidate menu, or extract two or more meal menus as the candidate menu. You may. As a specific example, the number of the candidate menus is, for example, 4 to 20 and about 10 (5 to 15). As the database, for example, the database illustrated by the estimation unit 13 can be used. In addition, the meal menu may be extracted from, for example, a general meal menu prepared at home (for example, curry, grilled pork ginger, vegetable salad, etc.). In this case, for the ingredients constituting each meal menu, the meal menu is extracted by referring to a database or the like in which nutritional component information calculated by referring to the standard of food components such as the Standard Tables of Food Composition in Japan is recorded.
　目標値算出部１５において、複数回の摂取目標値が算出されている場合、食事メニュー抽出部１６では、食事メニューの栄養成分から、各回の摂取目標値を満たすように、各回の食事メニューを抽出することが好ましい。この場合、食事メニュー抽出部１６は、例えば、各回の摂取目標値を満たす、食事メニューの組み合わせを最適化計算により抽出する。前記最適化計算は、例えば、線形計画法等の制約条件の下で目的関数を最大化する公知の方法が使用できる。具体例として、例えば、前記データベースとして、下記表２に例示する商品と、その栄養成分情報が記憶されたデータベースを用いる場合、前記候補メニューは、下記式１に例示する目的関数と制約条件を満たす商品として抽出できる。 When the target value calculation unit 15 calculates the intake target value for a plurality of times, the meal menu extraction unit 16 extracts each meal menu from the nutritional components of the meal menu so as to satisfy the intake target value for each time. It is preferable to do so. In this case, the meal menu extraction unit 16 extracts, for example, a combination of meal menus that satisfies the intake target value for each time by optimization calculation. For the optimization calculation, for example, a known method of maximizing the objective function under constraints such as linear programming can be used. As a specific example, for example, when the products illustrated in Table 2 below and the database in which the nutritional component information is stored are used as the database, the candidate menu satisfies the objective function and the constraint condition illustrated in the following formula 1. Can be extracted as a product.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-M000003
Figure JPOXMLDOC01-appb-M000003
　前記式１の各パラメータは、以下の条件に応じて適宜設定できる。前記パラメータを決定する条件は、例えば、ユーザの購買情報（購入食品情報）、ユーザの栄養情報、ユーザの健康状態、ユーザの目的または目標、季節等があげられる。前記ユーザの健康状態は、例えば、ユーザの睡眠時間、睡眠の深さ等の睡眠の状態；ストレスの有無；血圧、血糖値等の血液検査値；脈拍；血流速度；体調不良の有無；等があげられる。前記ユーザの目的または目標は、例えば、ダイエット（体重減少）、栄養バランスの調整、美容、疾病予防、糖質制限、パフォーマンス最大化、免疫力アップ等があげられる。前記パラメータは、例えば、一つだけ使用してもよいし、複数使用してもよい。 Each parameter of the above formula 1 can be appropriately set according to the following conditions. Conditions for determining the parameters include, for example, user's purchase information (purchased food information), user's nutrition information, user's health condition, user's purpose or goal, season, and the like. The health status of the user is, for example, the sleep status of the user such as sleep time and depth of sleep; presence / absence of stress; blood test values such as blood pressure and blood glucose level; pulse; blood flow velocity; presence / absence of poor physical condition; etc. Can be given. The purpose or goal of the user includes, for example, diet (weight loss), nutritional balance adjustment, cosmetology, disease prevention, carbohydrate restriction, performance maximization, immunity enhancement and the like. For example, only one of the parameters may be used, or a plurality of the parameters may be used.
　つぎに、出力部１７は、前記食事メニューを出力する（Ｓ７、出力工程）。具体的には、出力部１７は、通信デバイス１０８および通信回線網３を介して、提案端末２ａに出力する。前記食事メニューが複数の場合、出力部１７は、その一部を出力してもよいし、全部を出力してもよい。前者の場合、出力部１７は、例えば、予め設定された数の食事メニューを出力してもよいし、ユーザにより指定された条件（例えば、優先順位）を満たす食事メニューを出力してもよい。そして、提案装置１は、処理を終了する。前記食事メニューは、例えば、文字、画像等により出力されてもよいし、これらの表示を指示する指示情報として出力されてもよい。出力部１７は、例えば、ユーザの提案端末２ａに代えて、または加えて、提案装置１のディスプレイ１０７に出力してもよいし、ユーザ以外の提案端末２ｂに出力してもよい。ユーザ以外の提案端末２ｂは、例えば、ユーザの食事メニューを提案または管理する個人または団体の端末であり、具体例として、家族、病院、介護施設、保険会社、ＮＰＯ（Nonprofit Organization）法人、ボランティア団体、政府、企業、健康保険組合等の端末があげられる。 Next, the output unit 17 outputs the meal menu (S7, output process). Specifically, the output unit 17 outputs to the proposed terminal 2a via the communication device 108 and the communication network 3. When there are a plurality of meal menus, the output unit 17 may output a part of the meal menu or output all of them. In the former case, the output unit 17 may output, for example, a preset number of meal menus, or may output a meal menu satisfying a condition (for example, priority) specified by the user. Then, the proposal device 1 ends the process. The meal menu may be output as, for example, characters, images, or the like, or may be output as instruction information instructing the display of these. The output unit 17 may, for example, output to the display 107 of the proposal device 1 in place of or in addition to the user's proposal terminal 2a, or may output to a proposal terminal 2b other than the user. The proposal terminal 2b other than the user is, for example, a terminal of an individual or a group that proposes or manages a user's meal menu. , Government, corporations, health insurance associations, etc.
　そして、出力された食事メニューは、提案端末２ａの通信部２２を介して、提案端末２ａに取得される。そして、前記食事メニューは、提案端末２ａの表示部２３に表示される。 Then, the output meal menu is acquired by the proposal terminal 2a via the communication unit 22 of the proposal terminal 2a. Then, the meal menu is displayed on the display unit 23 of the proposal terminal 2a.
　本実施形態によれば、ユーザの属性から推定される摂取目標値と、購入食品情報から推定される摂取推定値とから、ユーザにおいて過剰または不足する栄養分、すなわち、ユーザの栄養状態を推定する。そして、本実施形態では、推定された栄養状態に基づき、前記ユーザの栄養状態を適切な状態に修正するための補正値を算出し、これを用いて算出された摂取目標値を満たす食事メニューを抽出し、ユーザに出力する。したがって、本実施形態によればユーザの栄養状態に基づいた食事メニューを提案できる。 According to the present embodiment, the excess or deficient nutrients in the user, that is, the nutritional status of the user is estimated from the intake target value estimated from the attributes of the user and the intake estimated value estimated from the purchased food information. Then, in the present embodiment, a correction value for correcting the nutritional state of the user to an appropriate state is calculated based on the estimated nutritional state, and a meal menu satisfying the intake target value calculated using the correction value is provided. Extract and output to the user. Therefore, according to the present embodiment, it is possible to propose a meal menu based on the nutritional status of the user.
　本実施形態において、提案装置１が、取得部１１、基準値設定部１２、推定部１３、補正値算出部１４、目標値設定部１５、食事メニュー抽出部１６、および出力部１７の機能を発揮していたが、本発明はこれに限定されず、提案端末２ａ、２ｂが、いずれか１つ以上の部材の機能を発揮してもよい。 In the present embodiment, the proposed device 1 exerts the functions of the acquisition unit 11, the reference value setting unit 12, the estimation unit 13, the correction value calculation unit 14, the target value setting unit 15, the meal menu extraction unit 16, and the output unit 17. However, the present invention is not limited to this, and the proposed terminals 2a and 2b may exhibit the functions of any one or more members.
［実施形態２］
　本実施形態の食事内容提案装置は、例えば、さらに、フィルタリング条件に基づき食事メニューをフィルタリングするフィルタリング部を含むこと以外は、実施形態１と同様である。本実施形態は、フィルタリング条件に基づきフィルタリングされた食事メニューから食事メニューを抽出できる。このため、本実施形態の食事内容提案装置によれば、例えば、ユーザの栄養状態に基づいた食事メニューのうち、ユーザの要望に沿った食事メニューを提案できる。 [Embodiment 2]
The meal content proposal device of the present embodiment is the same as that of the first embodiment, except that it further includes, for example, a filtering unit that filters the meal menu based on the filtering conditions. In this embodiment, the meal menu can be extracted from the meal menu filtered based on the filtering conditions. Therefore, according to the meal content proposal device of the present embodiment, for example, among the meal menus based on the nutritional status of the user, it is possible to propose a meal menu that meets the user's request.
　図５は、本実施形態の食事内容提案装置１Ａの一例の構成を示すブロック図である。図５に示すように、提案装置１Ａは、さらに、フィルタリング部１７を含む。提案装置１Ａのハードウェア構成は、図２の提案装置１の構成において、ＣＰＵ１０１が、図１の提案装置１の構成に代えて、図５の提案装置１Ａの構成を備える以外は同様である。 FIG. 5 is a block diagram showing a configuration of an example of the meal content proposal device 1A of the present embodiment. As shown in FIG. 5, the proposed device 1A further includes a filtering unit 17. The hardware configuration of the proposed device 1A is the same except that in the configuration of the proposed device 1 of FIG. 2, the CPU 101 includes the configuration of the proposed device 1A of FIG. 5 instead of the configuration of the proposed device 1 of FIG.
　つぎに、本実施形態の食事内容提案方法について、図６のフローチャートを用いて説明する。本実施形態の提案方法は、例えば、さらにフィルタリング条件に基づき食事メニューをフィルタリングするフィルタリング工程を含むこと以外は、実施形態１と同様である。本実施形態の提案方法は、例えば、図５に示す提案装置１Ａにより実施できる。なお、本実施形態の提案方法は、図５に示す提案装置１Ａの使用には限定されない。また、本実施形態の提案方法における以下の説明は、前述の提案装置１Ａに援用できる。 Next, the meal content proposal method of the present embodiment will be described with reference to the flowchart of FIG. The proposed method of the present embodiment is the same as that of the first embodiment except that it further includes, for example, a filtering step of filtering the meal menu based on the filtering conditions. The proposed method of the present embodiment can be implemented by, for example, the proposed device 1A shown in FIG. The proposed method of the present embodiment is not limited to the use of the proposed device 1A shown in FIG. Further, the following description in the proposed method of the present embodiment can be applied to the above-mentioned proposed device 1A.
　まず、実施形態１の提案方法におけるＳ１～Ｓ５と同様にして、Ｓ１～Ｓ５を実施する。 First, S1 to S5 are carried out in the same manner as S1 to S5 in the proposed method of the first embodiment.
　つぎに、フィルタリング部１８は、前記食事メニュー抽出工程（Ｓ６）に先立ち、フィルタリング条件に基づき前記データベースをフィルタリングする（Ｓ１１、フィルタリング工程）。前記フィルタリングは、例えば、食事メニューをフィルタリングしてもよいし、食事メニューに含まれる食材、食品、飲料品をフィルタリングしてもよい。前記フィルタリング条件は、任意の条件を設定でき、例えば、食事メニューの価格、ユーザの位置、店舗の受発注情報、店舗名、店舗の位置、外食ジャンル、食品カテゴリー、朝食、昼食、間食、夕食、夜食、季節限定商品、期間限定商品、地方限定品、宅配可能な商品、通信販売の可否、アレルゲンの有無、ハラール対応の可否等があげられる。前記食事メニューの価格は、例えば、食事メニューに含まれる食材の価格でもよいし、食事メニューに含まれる食品および飲料の価格でもよいし、食事メニュー自体の価格でもよい。前記ユーザの位置は、例えば、ＧＰＳ（Global Positioning System）等の位置情報を含む。前記店舗の受発注情報は、例えば、ＰＯＳシステム情報、ＩＤ－ＰＯＳシステム情報、需要予測システム情報、物流システム情報等があげられる。前記外食ジャンルは、例えば、ファストフード、ファミリーレストラン、寿司、焼肉、丼もの、定食、和食、中華、イタリアン、地中海、メキシコ、フレンチ等があげられる。前記食品カテゴリーは、食品の分類に関する情報であり、例えば、飲料、食料等の食事の摂取形態に関する情報；主食、主菜、副菜、汁物等の食事のメニュー構成に関する情報；前菜、主菜、デザート等の食事の順序に関する情報；朝食、昼食、間食、夜食、平日、休日等の摂取時期に関する情報；等があげられる。この場合、前記食事メニューには、例えば、前記フィルタリング条件と対応する情報が紐付けられている。また、１つの食事メニューに対し、１つのフィルタリング条件が紐づけられていてもよいし、複数のフィルタリング条件が紐づけられていてもよい。 Next, the filtering unit 18 filters the database based on the filtering conditions prior to the meal menu extraction step (S6) (S11, filtering step). The filtering may, for example, filter the meal menu, or may filter the ingredients, foods, and beverages contained in the meal menu. Any condition can be set as the filtering condition, for example, meal menu price, user position, store ordering information, store name, store position, eating out genre, food category, breakfast, lunch, snack, dinner, etc. Suppers, seasonal products, limited-time products, regional limited products, products that can be delivered to home, availability of mail-order sales, presence of allergens, availability of halal support, etc. The price of the meal menu may be, for example, the price of the ingredients included in the meal menu, the price of the food and beverage included in the meal menu, or the price of the meal menu itself. The user's position includes, for example, position information such as GPS (Global Positioning System). Examples of the ordering information of the store include POS system information, ID-POS system information, demand forecast system information, distribution system information, and the like. Examples of the restaurant genre include fast food, family restaurants, sushi, grilled meat, rice bowls, set meals, Japanese food, Chinese food, Italian food, Mediterranean food, Mexico, French food, and the like. The food category is information on the classification of foods, for example, information on the intake form of meals such as beverages and foods; information on the menu structure of meals such as main dishes, main dishes, side dishes, and soups; appetizers, main dishes, etc. Information on the order of meals such as desserts; information on the timing of intake such as breakfast, lunch, snacks, evening meals, weekdays, and holidays; etc. In this case, the meal menu is associated with, for example, information corresponding to the filtering condition. Further, one filtering condition may be associated with one meal menu, or a plurality of filtering conditions may be associated with each other.
　そして、食事メニュー抽出部１６が、フィルタリングされた前記データベースから食事メニューを抽出する以外は実施形態１の提案方法におけるＳ６およびＳ７と同様にして、Ｓ６～Ｓ７を実施し、終了する。 Then, the meal menu extraction unit 16 executes and ends S6 to S7 in the same manner as S6 and S7 in the proposed method of the first embodiment except that the meal menu is extracted from the filtered database.
　本実施形態の提案装置１Ａは、実施形態１の構成に加えて、フィルタリング部を有するため、フィルタリング条件に基づきフィルタリングされた食事メニューから食事メニューを抽出できる。このため、本実施形態の提案装置によれば、例えば、ユーザの栄養状態に基づいた食事メニューのうち、ユーザの要望に沿った食事メニューを提案できる。なお、本実施形態は、データベースの情報に対してフィルタリングを行ったが、本発明はこれには制限されず、食事メニューの抽出後にフィルタリングを実施してもよい。 Since the proposed device 1A of the present embodiment has a filtering unit in addition to the configuration of the first embodiment, the meal menu can be extracted from the meal menu filtered based on the filtering conditions. Therefore, according to the proposal device of the present embodiment, for example, among the meal menus based on the nutritional status of the user, it is possible to propose a meal menu that meets the user's request. In the present embodiment, the information in the database is filtered, but the present invention is not limited to this, and filtering may be performed after the meal menu is extracted.
［実施形態３］
　本実施形態のプログラムは、前述の食事内容提案方法の各工程を、コンピュータに実行させるためのプログラムである。具体的に、本実施形態のプログラムは、コンピュータに、ユーザの購入食品情報と、ユーザの属性情報とを取得する取得手順と、前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定手順と、前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定手順と、前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出手順と、ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出手順と、前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する食事メニュー抽出手順と、前記食事メニューを出力する出力手順とを、実行させるためのプログラムである。 [Embodiment 3]
The program of this embodiment is a program for causing a computer to execute each step of the above-mentioned meal content proposal method. Specifically, the program of the present embodiment includes an acquisition procedure for acquiring the user's purchased food information and the user's attribute information, the user's attribute information, and the nutritional component intake standard value for each attribute. From the standard value setting procedure for setting the intake standard value of the nutritional component of the user and the estimated intake value of the nutritional component of the user from the purchased food information, and from the intake standard value of the user and the estimated intake value of the user. From the estimation procedure for estimating the excess or deficiency nutritional component, the correction value calculation procedure for calculating the correction value of the nutritional component based on the excess or deficiency nutritional component, and the user's intake reference value and the correction value. , The target value calculation procedure for calculating the intake target value of the nutritional component of the user, the meal menu extraction procedure for extracting the meal menu having the nutritional component information satisfying the intake target value, and the output procedure for outputting the meal menu. , A program to execute.
　また、本実施形態のプログラムは、コンピュータを、取得手段と、基準値設定手段と、推定手段と、補正値算出手段と、目標値算出手段と、食事メニュー抽出手段と、出力手段として機能させるプログラムということもできる。 Further, the program of the present embodiment is a program that causes the computer to function as an acquisition means, a reference value setting means, an estimation means, a correction value calculation means, a target value calculation means, a meal menu extraction means, and an output means. You can also say that.
　本実施形態のプログラムは、前記本発明の食事内容提案装置および食事内容提案方法における記載を援用できる。前記各手順は、例えば、「手順」を「処理」と読み替え可能である。本実施形態のプログラムは、例えば、コンピュータ読み取り可能な記録媒体に記録されてもよい。前記記録媒体は、例えば、非一時的なコンピュータ可読記録媒体（non-transitory computer-readable storage medium）である。前記記録媒体は、特に制限されず、例えば、ランダムアクセスメモリ（ＲＡＭ）、読み出し専用メモリ（ＲＯＭ）、ハードディスク（ＨＤ）、光ディスク、フロッピー（登録商標）ディスク（ＦＤ）等があげられる。 The program of the present embodiment can refer to the description in the meal content proposal device and the meal content proposal method of the present invention. In each of the above procedures, for example, "procedure" can be read as "processing." The program of this embodiment may be recorded on a computer-readable recording medium, for example. The recording medium is, for example, a non-transitory computer-readable storage medium. The recording medium is not particularly limited, and examples thereof include a random access memory (RAM), a read-only memory (ROM), a hard disk (HD), an optical disk, a floppy (registered trademark) disk (FD), and the like.
　以上、実施形態を参照して本発明を説明したが、本発明は、上記実施形態に限定されるものではない。本発明の構成や詳細には、本発明のスコープ内で当業者が理解しうる様々な変更をできる。 Although the present invention has been described above with reference to the embodiments, the present invention is not limited to the above embodiments. Various changes that can be understood by those skilled in the art can be made to the structure and details of the present invention within the scope of the present invention.
　この出願は、２０２０年３月３１日に出願された日本出願特願２０２０－０６３１１０を基礎とする優先権を主張し、その開示のすべてをここに取り込む。 This application claims priority based on Japanese application Japanese Patent Application No. 2020-063110 filed on March 31, 2020, and incorporates all of its disclosures herein.
＜付記＞
　上記の実施形態および実施例の一部または全部は、以下の付記のように記載されうるが、以下には限られない。
（付記１）
ユーザの購入食品情報と、ユーザの属性情報とを取得する取得部と、
前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定部と、
前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定部と、
前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出部と、
ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出部と、
前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する食事メニュー抽出部と、
前記食事メニューを出力する出力部とを含むことを特徴とする、食事内容提案装置。
（付記２）
前記ユーザの属性情報が、性別、年齢、身長、体重、運動量、メッツ（運動強度の指数、ＭＥＴｓ（METabolic equivalents））、身体活動レベル、妊娠の有無、妊娠のステージ、授乳の有無、健康状態、食生活、食事の嗜好、居住地、既往歴、体調不調の有無、および体調管理の目的からなる群から選択された少なくとも一つを含む、付記１に記載の食事内容提案装置。
（付記３）
前記補正値算出部は、前記過剰または不足する栄養成分と補正情報とから前記栄養成分の補正値を算出し、
前記補正情報は、過剰または不足する栄養成分と、栄養成分の補正値とが紐付けられた補正条件を含む、付記１または２に記載の食事内容提案装置。
（付記４）
前記補正情報は、複数の補正条件を含み、
前記補正値算出部は、前記過剰または不足する栄養成分と前記補正情報とから、前記過剰または不足する栄養成分に対応する補正条件を含む補正情報を抽出し、抽出された補正条件における補正値を、前記栄養成分の補正値として算出する、付記１から３のいずれかに記載の食事内容提案装置。
（付記５）
前記補正値算出部により複数の補正条件が抽出された場合、
前記補正値算出部は、抽出された各補正条件の補正値を比較し、
　前記過剰または不足する栄養成分が過剰な栄養成分の場合、各補正条件の補正値における最小の補正値を、前記栄養成分の補正値として算出し、
　前記過剰または不足する栄養成分が不足する栄養成分の場合、各補正条件の補正値における最大の補正値を、前記栄養成分の補正値として算出する、付記４に記載の食事内容提案装置。
（付記６）
前記補正条件において、 
　過剰な栄養成分は、所定の基準値未満の補正値と紐付けられ、
　不足する栄養成分は、所定の基準値を超える補正値と紐付けられている、付記４または５に記載の食事内容提案装置。
（付記７）
前記栄養成分は、複数の栄養成分を含み、
前記栄養成分の補正値は、各栄養成分の補正値を含む、 付記１から６のいずれかに記載の食事内容提案装置。
（付記８）
前記目標値算出部は、算出された摂取目標値と、予め設定された食事 回数 および食事の時間帯の少なくとも一方とから各回の栄養成分の摂取目標値を算出し、
前記食事メニュー抽出部は、各食事メニューの栄養成分から、前記各回の摂取目標値を満たすように、各回の食事メニューを抽出する、付記１から７のいずれかに記載の食事内容提案装置。
（付記９）
前記食事メニュー抽出部は、線形計画法を用いて、前記食事メニューを抽出する、付記１から８のいずれかに記載の食事内容提案装置。
（付記１０）
さらに、前記食事メニューをフィルタリングするフィルタリング部を含み、
　　前記フィルタリング条件は、食事メニューの価格、ユーザの位置、店舗の受発注情報、店舗名、店舗の位置、外食ジャンル、食品カテゴリー、朝食、昼食、間食、夕食、夜食、季節限定商品、期間限定商品、地方限定品、宅配可能な商品、通信販売の可否、アレルゲンの有無、およびハラール対応の可否からなる群から選択される少なくとも一つであり、
前記食事メニュー抽出部は、前記フィルタリングされた食事メニューから、食事メニューを抽出する、付記１から９のいずれかに記載の食事内容提案装置。
（付記１１）
前記栄養成分が、エネルギー、タンパク質、脂質、炭水化物、塩分、ビタミン、ミネラルからなる群から選択される少なくとも一つの成分を含む、付記１から１０のいずれかに記載の食事内容提案装置。
（付記１２）
ユーザの購入食品情報と、ユーザの属性情報とを取得する取得工程と、
前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定工程と、
前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定工程と、
前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出工程と、
ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出工程と、
前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する食事メニュー抽出工程と、
前記食事メニューを出力する出力工程とを含むことを特徴とする、食事内容提案方法。
（付記１３）
前記ユーザの属性情報が、性別、年齢、身長、体重、運動量、メッツ（運動強度の指数、ＭＥＴｓ（METabolic equivalents））、身体活動レベル、妊娠の有無、妊娠のステージ、授乳の有無、健康状態、食生活、食事の嗜好、居住地、既往歴、体調不調の有無、体調管理の目的からなる群から選択された少なくとも一つを含む、付記１２に記載の食事内容提案方法。
（付記１４）
前記補正値算出工程は、前記過剰または不足する栄養成分と補正情報とから前記栄養成分の補正値を算出し、
前記補正情報は、過剰または不足する栄養成分と、栄養成分の補正値とが紐付けられた補正条件を含む、付記１２または１３に記載の食事内容提案方法。
（付記１５）
前記補正情報は、複数の補正条件を含み、
前記補正値算出工程は、前記過剰または不足する栄養成分と前記補正情報とから、前記過剰または不足する栄養成分に対応する補正条件を含む補正情報を抽出し、抽出された補正条件における補正値を、前記栄養成分の補正値として算出する、付記１２から１４のいずれかに記載の食事内容提案方法。
（付記１６）
前記補正値算出工程により複数の補正条件が抽出された場合、
前記補正値算出工程は、抽出された各補正条件の補正値を比較し、
　前記過剰または不足する栄養成分が過剰な栄養成分の場合、各補正条件の補正値における最小の補正値を、前記栄養成分の補正値として算出し、
　前記過剰または不足する栄養成分が不足する栄養成分の場合、各補正条件の補正値における最大の補正値を、前記栄養成分の補正値として算出する、付記１５に記載の食事内容提案方法。
（付記１７）
前記補正条件において、
　過剰な栄養成分は、所定の基準値未満の補正値と紐付けられ、
　不足する栄養成分は、所定の基準値を超える補正値と紐付けられている、付記１５または１６に記載の食事内容提案方法。
（付記１８）
前記栄養成分は、複数の栄養成分を含み、
前記栄養成分の補正値は、各栄養成分の補正値を含む、付記１２から１７のいずれかに記載の食事内容提案方法。
（付記１９）
前記目標値算出工程は、算出された摂取目標値と、予め設定された食事回数および食事の時間帯の少なくとも一方とから各回の栄養成分の摂取目標値を算出し、
前記食事メニュー抽出工程は、各食事メニューの栄養成分から、前記各回の摂取目標値を満たすように、各回の食事メニューを抽出する、付記１２から１８のいずれかに記載の食事内容提案方法。
（付記２０）
前記食事メニュー抽出工程は、線形計画法を用いて、前記食事メニューを抽出する、付記１２から１９のいずれかに記載の食事内容提案方法。
（付記２１）
さらに、フィルタリング条件に基づき食事メニューをフィルタリングするフィルタリング工程を含み、
　　前記フィルタリング条件は、食事メニューの価格、ユーザの位置、店舗の受発注情報、店舗名、店舗の位置、外食ジャンル、食品カテゴリー、朝食、昼食、間食、夕食、夜食、季節限定商品、期間限定商品、地方限定品、宅配可能な商品、通信販売の可否、アレルゲンの有無、およびハラール対応の可否からなる群から選択される少なくとも一つであり、
前記食事メニュー抽出工程は、前記フィルタリングされた食事メニューから、食事メニューを抽出する、付記１２から２０のいずれかに記載の食事内容提案方法。
（付記２２）
前記栄養成分が、エネルギー、タンパク質、脂質、炭水化物、塩分、ビタミン、ミネラル、からなる群から選択される少なくとも一つの成分を含む、付記１２から２１のいずれかに記載の食事内容提案方法。
（付記２３）
ユーザの購入食品情報を入力可能な入力部と、
付記１から１１のいずれかに記載の食事内容提案装置と通信可能な通信部と、
前記出力された食事メニューを表示する表示部とを含む、食事内容提案端末。
（付記２４）
コンピュータに、ユーザの購入食品情報と、ユーザの属性情報とを取得する取得手順と、
前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定手順と、
前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定手順と、
前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出手順と、
ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出手順と、
前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する抽出手順と、
前記食事メニューを出力する出力手順とを、実行させるためのプログラム。
（付記２５）
前記ユーザの属性情報が、性別、年齢、身長、体重、運動量、メッツ（運動強度の指数、ＭＥＴｓ（METabolic equivalents））、身体活動レベル、妊娠の有無、妊娠のステージ、授乳の有無、健康状態、食生活、食事の嗜好、居住地、既往歴、および体調管理の目的からなる群から選択された少なくとも一つを含む、付記２４に記載のプログラム。
（付記２６）
前記補正値算出手順は、前記過剰または不足する栄養成分と補正情報とから前記栄養成分の補正値を算出し、
前記補正情報は、過剰または不足する栄養成分と、栄養成分の補正値とが紐付けられた補正条件を含む、付記２４または２５に記載のプログラム。
（付記２７）
前記補正情報は、複数の補正条件を含み、
前記補正値算出手順は、前記過剰または不足する栄養成分と前記補正情報とから、前記過剰または不足する栄養成分に対応する補正条件を含む補正情報を抽出し、抽出された補正条件における補正値を、前記栄養成分の補正値として算出する、付記２４から２６のいずれかに記載のプログラム。
（付記２８）
前記補正値算出手順により複数の補正条件が抽出された場合、
前記補正値算出手順は、抽出された各補正条件の補正値を比較し、
　前記過剰または不足する栄養成分が過剰な栄養成分の場合、各補正条件の補正値における最小の補正値を、前記栄養成分の補正値として算出し、
　前記過剰または不足する栄養成分が不足する栄養成分の場合、各補正条件の補正値における最大の補正値を、前記栄養成分の補正値として算出する、付記２７に記載のプログラム。
（付記２９）
前記補正条件において、
　過剰な栄養成分は、所定の基準値未満の補正値と紐付けられ、
　不足する栄養成分は、所定の基準値を超える補正値と紐付けられている、付記２７または２８に記載のプログラム。
（付記３０）
前記栄養成分は、複数の栄養成分を含み、
前記栄養成分の補正値は、各栄養成分の補正値を含む、付記２４から２９のいずれかに記載のプログラム。
（付記３１）
前記目標値算出手順は、算出された摂取目標値と、予め設定された食事回数および食事の時間帯の少なくとも一方とから各回の栄養成分の摂取目標値を算出し、
前記食事メニュー抽出手順は、各食事メニューの栄養成分から、前記各回の摂取目標値を満たすように、各回の食事メニューを抽出する、付記２４から３０のいずれかに記載のプログラム。
（付記３２）
前記食事メニュー抽出手順は、線形計画法を用いて、前記食事メニューを抽出する、付記２４から３１のいずれかに記載のプログラム。
（付記３３）
さらに、フィルタリング条件に基づき食事メニューをフィルタリングするフィルタリング手順を含み、
　　前記フィルタリング条件は、食事メニューの価格、ユーザの位置、店舗の受発注情報、店舗名、店舗の位置、外食ジャンル、食品カテゴリー、朝食、昼食、間食、夕食、夜食、季節限定商品、期間限定商品、地方限定品、宅配可能な商品、通信販売の可否、アレルゲンの有無、およびハラール対応の可否からなる群から選択される少なくとも一つであり、
前記食事メニュー抽出手順は、前記フィルタリングされた食事メニューから、食事メニューを抽出する、付記２４から３２のいずれかに記載のプログラム。
（付記３４）
前記栄養成分が、エネルギー、タンパク質、脂質、炭水化物、塩分、ビタミン、ミネラル、からなる群から選択される少なくとも一つの成分を含む、付記２４から３３のいずれかに記載のプログラム。
（付記３５）
付記２４から３４のいずれかに記載のプログラムを記録している、コンピュータ読み取り可能な記録媒体。
（付記３６）
端末とサーバとを含み、
前記端末と前記サーバとは、システム外の通信回線網を介して、接続可能であり、
前記端末は、
前記ユーザの購入食品情報を入力可能な入力部と、
前記サーバと通信可能な通信部と、
食事メニューを表示可能な表示部とを含み、
前記端末および前記サーバの全体が、
ユーザの購入食品情報と、ユーザの属性情報とを取得する取得部と、
前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定部と、
前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記栄養成分の摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定部と、
前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出部と、
ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出部と、
前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する食事メニュー抽出部と、
前記食事メニューを出力する出力部とを備える、食事内容提案システム。 <Additional notes>
Some or all of the above embodiments and examples may be described as, but not limited to, the following appendices.
(Appendix 1)
An acquisition unit that acquires user-purchased food information and user attribute information,
A reference value setting unit for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute,
An estimation unit that acquires an estimated intake value of a user's nutritional component from the purchased food information and estimates an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
A correction value calculation unit that calculates a correction value for nutritional components based on the excess or deficiency of nutritional components,
A target value calculation unit that calculates an intake target value of a user's nutritional component from the user's intake reference value and the correction value,
A meal menu extraction unit that extracts a meal menu having nutritional component information that satisfies the intake target value,
A meal content suggesting device including an output unit that outputs the meal menu.
(Appendix 2)
The user's attribute information includes gender, age, height, weight, exercise amount, METs (exercise intensity index, METs (METabolic equivalents)), physical activity level, pregnancy status, pregnancy stage, breastfeeding status, health status, etc. The meal content suggesting device according to Appendix 1, which includes at least one selected from the group consisting of eating habits, eating preferences, place of residence, medical history, presence or absence of physical condition, and purpose of physical condition management.
(Appendix 3)
The correction value calculation unit calculates the correction value of the nutritional component from the excess or deficiency nutritional component and the correction information.
The meal content suggesting device according to Appendix 1 or 2, wherein the correction information includes a correction condition in which an excess or deficiency nutritional component and a correction value of the nutritional component are associated with each other.
(Appendix 4)
The correction information includes a plurality of correction conditions.
The correction value calculation unit extracts correction information including correction conditions corresponding to the excess or deficiency nutritional components from the excess or deficiency nutritional components and the correction information, and calculates the correction values in the extracted correction conditions. , The meal content suggestion device according to any one of Supplementary note 1 to 3, which is calculated as a correction value of the nutritional component.
(Appendix 5)
When a plurality of correction conditions are extracted by the correction value calculation unit,
The correction value calculation unit compares the correction values of the extracted correction conditions and compares them.
When the excess or deficient nutritional component is an excess nutritional component, the minimum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
The meal content proposal device according to Appendix 4, wherein in the case of a nutritional component in which the excess or deficient nutritional component is deficient, the maximum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
(Appendix 6)
Under the above correction conditions
Excess nutritional components are associated with correction values below the prescribed standard value,
The meal content suggestion device according to Appendix 4 or 5, wherein the deficient nutritional component is associated with a correction value exceeding a predetermined reference value.
(Appendix 7)
The nutritional component contains a plurality of nutritional components and contains a plurality of nutritional components.
The meal content proposal device according to any one of Supplementary note 1 to 6, wherein the correction value of the nutritional component includes the correction value of each nutritional component.
(Appendix 8)
The target value calculation unit calculates the intake target value of each nutritional component from the calculated intake target value and at least one of the preset number of meals and the meal time zone.
The meal content proposal device according to any one of Supplementary note 1 to 7, wherein the meal menu extraction unit extracts each meal menu from the nutritional components of each meal menu so as to satisfy the intake target value of each meal.
(Appendix 9)
The meal content proposing device according to any one of Supplementary note 1 to 8, wherein the meal menu extraction unit extracts the meal menu by using a linear programming method.
(Appendix 10)
Further, it includes a filtering unit for filtering the meal menu.
The filtering conditions include meal menu price, user position, store ordering information, store name, store location, dining genre, food category, breakfast, lunch, snacks, dinner, evening meal, seasonal products, and limited-time products. , Local limited products, products that can be delivered to home, whether or not they can be sold by mail, whether or not they have allergens, and whether or not they can handle halal.
The meal content proposing device according to any one of Supplementary note 1 to 9, wherein the meal menu extraction unit extracts a meal menu from the filtered meal menu.
(Appendix 11)
The dietary content proposing device according to any one of Supplementary note 1 to 10, wherein the nutritional component contains at least one component selected from the group consisting of energy, protein, lipid, carbohydrate, salt, vitamin, and mineral.
(Appendix 12)
The acquisition process for acquiring the user's purchased food information and the user's attribute information,
A reference value setting step for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute, and
An estimation step of obtaining an estimated intake value of a user's nutritional component from the purchased food information and estimating an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
A correction value calculation step of calculating a correction value of a nutritional component based on the excess or deficiency nutritional component, and
A target value calculation process for calculating an intake target value of a user's nutritional component from the user's intake reference value and the correction value, and
A meal menu extraction step for extracting a meal menu having nutritional component information satisfying the intake target value, and
A method for proposing meal contents, which comprises an output step of outputting the meal menu.
(Appendix 13)
The user's attribute information includes gender, age, height, weight, exercise amount, METs (exercise intensity index, METs (METabolic equivalents)), physical activity level, pregnancy status, pregnancy stage, breastfeeding status, health status, etc. The method for proposing meal contents according to Appendix 12, which includes at least one selected from the group consisting of eating habits, eating preferences, place of residence, medical history, presence or absence of physical condition, and purpose of physical condition management.
(Appendix 14)
In the correction value calculation step, the correction value of the nutritional component is calculated from the excess or deficiency nutritional component and the correction information.
The method for proposing meal content according to Appendix 12 or 13, wherein the correction information includes a correction condition in which an excess or deficiency nutritional component and a correction value of the nutritional component are associated with each other.
(Appendix 15)
The correction information includes a plurality of correction conditions.
In the correction value calculation step, correction information including a correction condition corresponding to the excess or deficiency nutritional component is extracted from the excess or deficiency nutritional component and the correction information, and the correction value in the extracted correction condition is obtained. , The method for proposing meal contents according to any one of Supplementary notes 12 to 14, which is calculated as a correction value of the nutritional component.
(Appendix 16)
When a plurality of correction conditions are extracted by the correction value calculation process,
In the correction value calculation step, the correction values of the extracted correction conditions are compared, and the correction values are compared.
When the excess or deficient nutritional component is an excess nutritional component, the minimum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
The method for proposing dietary content according to Appendix 15, wherein in the case of a nutritional component in which the excess or deficient nutritional component is deficient, the maximum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
(Appendix 17)
Under the above correction conditions
Excess nutritional components are associated with correction values below the prescribed standard value,
The method for proposing meal content according to Appendix 15 or 16, wherein the deficient nutritional component is associated with a correction value exceeding a predetermined reference value.
(Appendix 18)
The nutritional component contains a plurality of nutritional components and contains a plurality of nutritional components.
The method for proposing meal content according to any one of Supplementary note 12 to 17, wherein the correction value of the nutritional component includes the correction value of each nutritional component.
(Appendix 19)
In the target value calculation step, the intake target value of each nutritional component is calculated from the calculated intake target value and at least one of the preset number of meals and the meal time zone.
The meal content proposing method according to any one of Supplementary note 12 to 18, wherein the meal menu extraction step extracts each meal menu from the nutritional components of each meal menu so as to satisfy the intake target value of each meal.
(Appendix 20)
The meal content proposing method according to any one of Appendix 12 to 19, wherein the meal menu extraction step extracts the meal menu by using a linear programming method.
(Appendix 21)
In addition, it includes a filtering step that filters the meal menu based on the filtering conditions.
The filtering conditions include meal menu price, user position, store ordering information, store name, store location, dining genre, food category, breakfast, lunch, snacks, dinner, evening meal, seasonal products, and limited-time products. , Local limited products, products that can be delivered to home, whether or not they can be sold by mail, whether or not they have allergens, and whether or not they can handle halal.
The meal content proposing method according to any one of Supplementary Provisions 12 to 20, wherein the meal menu extraction step extracts a meal menu from the filtered meal menu.
(Appendix 22)
The method for proposing dietary content according to any one of Supplementary note 12 to 21, wherein the nutritional component contains at least one component selected from the group consisting of energy, protein, lipid, carbohydrate, salt, vitamin, and mineral.
(Appendix 23)
An input unit that allows users to enter purchased food information,
A communication unit capable of communicating with the meal content proposal device according to any one of Appendix 1 to 11.
A meal content proposal terminal including a display unit for displaying the output meal menu.
(Appendix 24)
The acquisition procedure for acquiring the user's purchased food information and the user's attribute information on the computer,
A reference value setting procedure for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute, and
An estimation procedure for obtaining an estimated intake value of a user's nutritional component from the purchased food information and estimating an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
A correction value calculation procedure for calculating a correction value of a nutritional component based on the excess or deficiency nutritional component, and a procedure for calculating the correction value.
A target value calculation procedure for calculating an intake target value of a user's nutritional component from the user's intake reference value and the correction value, and
An extraction procedure for extracting a meal menu having nutritional component information satisfying the above intake target value, and
A program for executing the output procedure for outputting the meal menu.
(Appendix 25)
The user's attribute information includes gender, age, height, weight, exercise amount, METs (exercise intensity index, METs (METabolic equivalents)), physical activity level, pregnancy status, pregnancy stage, breastfeeding status, health status, etc. The program according to Appendix 24, which comprises at least one selected from the group consisting of eating habits, dietary preferences, place of residence, medical history, and purpose of physical condition management.
(Appendix 26)
In the correction value calculation procedure, the correction value of the nutritional component is calculated from the excess or deficiency nutritional component and the correction information.
The program according to Appendix 24 or 25, wherein the correction information includes a correction condition in which an excess or deficiency nutritional component and a correction value of the nutritional component are associated with each other.
(Appendix 27)
The correction information includes a plurality of correction conditions.
In the correction value calculation procedure, correction information including a correction condition corresponding to the excess or deficiency nutritional component is extracted from the excess or deficiency nutritional component and the correction information, and the correction value in the extracted correction condition is obtained. , The program according to any one of Appendix 24 to 26, which is calculated as a correction value of the nutritional component.
(Appendix 28)
When a plurality of correction conditions are extracted by the correction value calculation procedure,
In the correction value calculation procedure, the correction values of the extracted correction conditions are compared, and the correction values are compared.
When the excess or deficient nutritional component is an excess nutritional component, the minimum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
The program according to Appendix 27, wherein in the case of a nutritional component in which the excess or deficient nutritional component is deficient, the maximum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
(Appendix 29)
Under the above correction conditions
Excess nutritional components are associated with correction values below the prescribed standard value,
The program according to Appendix 27 or 28, wherein the deficient nutritional component is associated with a correction value exceeding a predetermined reference value.
(Appendix 30)
The nutritional component contains a plurality of nutritional components and contains a plurality of nutritional components.
The program according to any one of Appendix 24 to 29, wherein the correction value of the nutritional component includes a correction value of each nutritional component.
(Appendix 31)
In the target value calculation procedure, the intake target value of each nutritional component is calculated from the calculated intake target value and at least one of the preset number of meals and the meal time zone.
The program according to any one of Appendix 24 to 30, wherein the meal menu extraction procedure extracts each meal menu from the nutritional components of each meal menu so as to satisfy the intake target value of each meal.
(Appendix 32)
The program according to any one of Appendix 24 to 31, wherein the meal menu extraction procedure extracts the meal menu by using a linear programming method.
(Appendix 33)
In addition, it includes a filtering procedure that filters the meal menu based on the filtering criteria.
The filtering conditions include meal menu price, user position, store ordering information, store name, store location, dining genre, food category, breakfast, lunch, snacks, dinner, evening meal, seasonal products, and limited-time products. , Local limited products, products that can be delivered to home, whether or not they can be sold by mail, whether or not they have allergens, and whether or not they can handle halal.
The program according to any one of Appendix 24 to 32, wherein the meal menu extraction procedure extracts a meal menu from the filtered meal menu.
(Appendix 34)
The program according to any of Appendix 24 to 33, wherein the nutritional component comprises at least one component selected from the group consisting of energy, protein, lipids, carbohydrates, salts, vitamins, minerals.
(Appendix 35)
A computer-readable recording medium on which the program according to any one of Appendix 24 to 34 is recorded.
(Appendix 36)
Including terminals and servers
The terminal and the server can be connected via a communication network outside the system.
The terminal
An input unit in which the user's purchased food information can be input, and
A communication unit that can communicate with the server,
Includes a display that can display meal menus
The terminal and the entire server
An acquisition unit that acquires user-purchased food information and user attribute information,
A reference value setting unit for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute,
An estimation unit that acquires an estimated intake value of the nutritional component of the user from the purchased food information and estimates an excess or deficient nutritional component from the intake reference value and the estimated intake value of the user's nutritional component.
A correction value calculation unit that calculates a correction value for nutritional components based on the excess or deficiency of nutritional components,
A target value calculation unit that calculates an intake target value of a user's nutritional component from the user's intake reference value and the correction value,
A meal menu extraction unit that extracts a meal menu having nutritional component information that satisfies the intake target value,
A meal content proposal system including an output unit that outputs the meal menu.
　本発明は、購入食品情報と、栄養摂取基準値とから、過不足する栄養成分を推定し、栄養成分を補正した栄養成分の摂取目標値を算出し、摂取目標値に基づいた食事メニューを抽出する。このため、本発明によれば、ユーザの栄養状態に基づく食事メニューを提案できる。したがって、本発明は、食品分野、予防医学分野等において極めて有用である。 The present invention estimates excess or deficiency of nutritional components from purchased food information and nutritional intake standard values, calculates intake target values of nutritional components corrected for nutritional components, and extracts a meal menu based on the intake target values. do. Therefore, according to the present invention, it is possible to propose a meal menu based on the nutritional status of the user. Therefore, the present invention is extremely useful in the fields of food, preventive medicine, and the like.
１　　　　　　　　　提案装置
１１　　　　　　　　取得部
１２　　　　　　　　基準値設定部
１３　　　　　　　　推定部
１４　　　　　　　　補正値算出部
１５　　　　　　　　目標値設定部
１６　　　　　　　　食事メニュー抽出部
１７　　　　　　　　フィルタリング部
１０１、２０１　　　ＣＰＵ
１０２、２０２　　　メモリ
１０３、２０３　　　バス
１０４、２０４　　　記憶装置
１０５、２０５　　　プログラム
１０６　　　　　　　入力装置
１０７　　　　　　　ディスプレイ
１０８　　　　　　　通信デバイス
２ａ、２ｂ　　　　　提案端末
２１　　　　　　　　入力部
２２　　　　　　　　通信部
２３　　　　　　　　表示部
３　　　　　　　　　通信回線網 1 Proposal device 11 Acquisition unit 12 Reference value setting unit 13 Estimating unit 14 Correction value calculation unit 15 Target value setting unit 16 Meal menu extraction unit 17 Filtering unit 101, 201 CPU
102, 202 Memory 103, 203 Bus 104, 204 Storage device 105, 205 Program 106 Input device 107 Display 108 Communication device 2a, 2b Proposed terminal 21 Input unit 22 Communication unit 23 Display unit 3 Communication network

Claims (36)

  1. ユーザの購入食品情報と、ユーザの属性情報とを取得する取得部と、
    前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定部と、
    前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定部と、
    前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出部と、
    ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出部と、
    前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する食事メニュー抽出部と、
    前記食事メニューを出力する出力部とを含むことを特徴とする、食事内容提案装置。     An acquisition unit that acquires user-purchased food information and user attribute information,
    A reference value setting unit for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute,
    An estimation unit that acquires an estimated intake value of a user's nutritional component from the purchased food information and estimates an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
    A correction value calculation unit that calculates a correction value for nutritional components based on the excess or deficiency of nutritional components,
    A target value calculation unit that calculates an intake target value of a user's nutritional component from the user's intake reference value and the correction value,
    A meal menu extraction unit that extracts a meal menu having nutritional component information that satisfies the intake target value,
    A meal content suggesting device including an output unit that outputs the meal menu.
  2. 前記ユーザの属性情報が、性別、年齢、身長、体重、運動量、メッツ（運動強度の指数、ＭＥＴｓ（METabolic equivalents））、身体活動レベル、妊娠の有無、妊娠のステージ、授乳の有無、健康状態、食生活、食事の嗜好、居住地、既往歴、体調不調の有無、および体調管理の目的からなる群から選択された少なくとも一つを含む、請求項１に記載の食事内容提案装置。 The user's attribute information includes gender, age, height, weight, exercise amount, METs (exercise intensity index, METs (METabolic equivalents)), physical activity level, pregnancy status, pregnancy stage, breastfeeding status, health status, etc. The meal content proposing device according to claim 1, further comprising at least one selected from the group consisting of eating habits, eating preferences, place of residence, medical history, presence or absence of physical condition, and purpose of physical condition management.
  3. 前記補正値算出部は、前記過剰または不足する栄養成分と補正情報とから前記栄養成分の補正値を算出し、
    前記補正情報は、過剰または不足する栄養成分と、栄養成分の補正値とが紐付けられた補正条件を含む、請求項１または２に記載の食事内容提案装置。     The correction value calculation unit calculates the correction value of the nutritional component from the excess or deficiency nutritional component and the correction information.
    The meal content proposing device according to claim 1 or 2, wherein the correction information includes a correction condition in which an excess or deficiency nutritional component and a correction value of the nutritional component are associated with each other.
  4. 前記補正情報は、複数の補正条件を含み、
    前記補正値算出部は、前記過剰または不足する栄養成分と前記補正情報とから、前記過剰または不足する栄養成分に対応する補正条件を含む補正情報を抽出し、抽出された補正条件における補正値を、前記栄養成分の補正値として算出する、請求項１から３のいずれか一項に記載の食事内容提案装置。     The correction information includes a plurality of correction conditions.
    The correction value calculation unit extracts correction information including correction conditions corresponding to the excess or deficiency nutritional components from the excess or deficiency nutritional components and the correction information, and calculates the correction values in the extracted correction conditions. The meal content proposal device according to any one of claims 1 to 3, which is calculated as a correction value of the nutritional component.
  5. 前記補正値算出部により複数の補正条件が抽出された場合、
    前記補正値算出部は、抽出された各補正条件の補正値を比較し、
    　前記過剰または不足する栄養成分が過剰な栄養成分の場合、各補正条件の補正値における最小の補正値を、前記栄養成分の補正値として算出し、
    　前記過剰または不足する栄養成分が不足する栄養成分の場合、各補正条件の補正値における最大の補正値を、前記栄養成分の補正値として算出する、請求項４に記載の食事内容提案装置。     When a plurality of correction conditions are extracted by the correction value calculation unit,
    The correction value calculation unit compares the correction values of the extracted correction conditions and compares them.
    When the excess or deficient nutritional component is an excess nutritional component, the minimum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
    The dietary content proposing device according to claim 4, wherein in the case of a nutritional component in which the excess or deficient nutritional component is deficient, the maximum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
  6. 前記補正条件において、 
    　過剰な栄養成分は、所定の基準値未満の補正値と紐付けられ、
    　不足する栄養成分は、所定の基準値を超える補正値と紐付けられている、請求項４または５に記載の食事内容提案装置。     Under the above correction conditions
    Excess nutritional components are associated with correction values below the prescribed standard value,
    The meal content proposal device according to claim 4 or 5, wherein the deficient nutritional component is associated with a correction value exceeding a predetermined reference value.
  7. 前記栄養成分は、複数の栄養成分を含み、
    前記栄養成分の補正値は、各栄養成分の補正値を含む、 請求項１から６のいずれか一項に記載の食事内容提案装置。     The nutritional component contains a plurality of nutritional components and contains a plurality of nutritional components.
    The meal content proposing device according to any one of claims 1 to 6, wherein the correction value of the nutritional component includes a correction value of each nutritional component.
  8. 前記目標値算出部は、算出された摂取目標値と、予め設定された食事 回数 および食事の時間帯の少なくとも一方とから各回の栄養成分の摂取目標値を算出し、
    前記食事メニュー抽出部は、各食事メニューの栄養成分から、前記各回の摂取目標値を満たすように、各回の食事メニューを抽出する、請求項１から７のいずれか一項に記載の食事内容提案装置。     The target value calculation unit calculates the intake target value of each nutritional component from the calculated intake target value and at least one of the preset number of meals and the meal time zone.
    The meal content proposal according to any one of claims 1 to 7, wherein the meal menu extraction unit extracts each meal menu from the nutritional components of each meal menu so as to satisfy the intake target value of each meal. Device.
  9. 前記食事メニュー抽出部は、線形計画法を用いて、前記食事メニューを抽出する、請求項１から８のいずれか一項に記載の食事内容提案装置。 The meal content proposal device according to any one of claims 1 to 8, wherein the meal menu extraction unit extracts the meal menu by using a linear programming method.
  10. さらに、前記食事メニューをフィルタリングするフィルタリング部を含み、
    　　前記フィルタリング条件は、食事メニューの価格、ユーザの位置、店舗の受発注情報、店舗名、店舗の位置、外食ジャンル、食品カテゴリー、朝食、昼食、間食、夕食、夜食、季節限定商品、期間限定商品、地方限定品、宅配可能な商品、通信販売の可否、アレルゲンの有無、およびハラール対応の可否からなる群から選択される少なくとも一つであり、
    前記食事メニュー抽出部は、前記フィルタリングされた食事メニューから、食事メニューを抽出する、請求項１から９のいずれか一項に記載の食事内容提案装置。     Further, it includes a filtering unit for filtering the meal menu.
    The filtering conditions include meal menu price, user position, store ordering information, store name, store location, dining genre, food category, breakfast, lunch, snacks, dinner, evening meal, seasonal products, and limited-time products. , Local limited products, products that can be delivered to home, whether or not they can be sold by mail, whether or not they have allergens, and whether or not they can handle halal.
    The meal content proposal device according to any one of claims 1 to 9, wherein the meal menu extraction unit extracts a meal menu from the filtered meal menu.
  11. 前記栄養成分が、エネルギー、タンパク質、脂質、炭水化物、塩分、ビタミン、ミネラルからなる群から選択される少なくとも一つの成分を含む、請求項１から１０のいずれか一項に記載の食事内容提案装置。 The dietary content proposing device according to any one of claims 1 to 10, wherein the nutritional component contains at least one component selected from the group consisting of energy, protein, lipid, carbohydrate, salt, vitamin, and mineral.
  12. ユーザの購入食品情報と、ユーザの属性情報とを取得する取得工程と、
    前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定工程と、
    前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定工程と、
    前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出工程と、
    ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出工程と、
    前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する食事メニュー抽出工程と、
    前記食事メニューを出力する出力工程とを含むことを特徴とする、食事内容提案方法。     The acquisition process for acquiring the user's purchased food information and the user's attribute information,
    A reference value setting step for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute, and
    An estimation step of obtaining an estimated intake value of a user's nutritional component from the purchased food information and estimating an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
    A correction value calculation step of calculating a correction value of a nutritional component based on the excess or deficiency nutritional component, and
    A target value calculation process for calculating an intake target value of a user's nutritional component from the user's intake reference value and the correction value, and
    A meal menu extraction step for extracting a meal menu having nutritional component information satisfying the intake target value, and
    A method for proposing meal contents, which comprises an output step of outputting the meal menu.
  13. 前記ユーザの属性情報が、性別、年齢、身長、体重、運動量、メッツ（運動強度の指数、ＭＥＴｓ（METabolic equivalents））、身体活動レベル、妊娠の有無、妊娠のステージ、授乳の有無、健康状態、食生活、食事の嗜好、居住地、既往歴、体調不調の有無、体調管理の目的からなる群から選択された少なくとも一つを含む、請求項１２に記載の食事内容提案方法。 The user's attribute information includes gender, age, height, weight, exercise amount, METs (exercise intensity index, METs (METabolic equivalents)), physical activity level, pregnancy status, pregnancy stage, breastfeeding status, health status, etc. The method for proposing a meal content according to claim 12, further comprising at least one selected from the group consisting of eating habits, eating preference, place of residence, medical history, presence or absence of physical condition, and purpose of physical condition management.
  14. 前記補正値算出工程は、前記過剰または不足する栄養成分と補正情報とから前記栄養成分の補正値を算出し、
    前記補正情報は、過剰または不足する栄養成分と、栄養成分の補正値とが紐付けられた補正条件を含む、請求項１２または１３に記載の食事内容提案方法。     In the correction value calculation step, the correction value of the nutritional component is calculated from the excess or deficiency nutritional component and the correction information.
    The method for proposing meal contents according to claim 12 or 13, wherein the correction information includes a correction condition in which an excess or deficiency nutritional component and a correction value of the nutritional component are associated with each other.
  15. 前記補正情報は、複数の補正条件を含み、
    前記補正値算出工程は、前記過剰または不足する栄養成分と前記補正情報とから、前記過剰または不足する栄養成分に対応する補正条件を含む補正情報を抽出し、抽出された補正条件における補正値を、前記栄養成分の補正値として算出する、請求項１２から１４のいずれか一項に記載の食事内容提案方法。     The correction information includes a plurality of correction conditions.
    In the correction value calculation step, correction information including a correction condition corresponding to the excess or deficiency nutritional component is extracted from the excess or deficiency nutritional component and the correction information, and the correction value in the extracted correction condition is obtained. The method for proposing meal contents according to any one of claims 12 to 14, which is calculated as a correction value of the nutritional component.
  16. 前記補正値算出工程により複数の補正条件が抽出された場合、
    前記補正値算出工程は、抽出された各補正条件の補正値を比較し、
    　前記過剰または不足する栄養成分が過剰な栄養成分の場合、各補正条件の補正値における最小の補正値を、前記栄養成分の補正値として算出し、
    　前記過剰または不足する栄養成分が不足する栄養成分の場合、各補正条件の補正値における最大の補正値を、前記栄養成分の補正値として算出する、請求項１５に記載の食事内容提案方法。     When a plurality of correction conditions are extracted by the correction value calculation process,
    In the correction value calculation step, the correction values of the extracted correction conditions are compared, and the correction values are compared.
    When the excess or deficient nutritional component is an excess nutritional component, the minimum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
    The method for proposing dietary content according to claim 15, wherein in the case of a nutritional component in which the excess or deficient nutritional component is deficient, the maximum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
  17. 前記補正条件において、
    　過剰な栄養成分は、所定の基準値未満の補正値と紐付けられ、
    　不足する栄養成分は、所定の基準値を超える補正値と紐付けられている、請求項１５または１６に記載の食事内容提案方法。     Under the above correction conditions
    Excess nutritional components are associated with correction values below the prescribed standard value,
    The method for proposing meal content according to claim 15 or 16, wherein the deficient nutritional component is associated with a correction value exceeding a predetermined reference value.
  18. 前記栄養成分は、複数の栄養成分を含み、
    前記栄養成分の補正値は、各栄養成分の補正値を含む、請求項１２から１７のいずれか一項に記載の食事内容提案方法。     The nutritional component contains a plurality of nutritional components and contains a plurality of nutritional components.
    The method for proposing meal contents according to any one of claims 12 to 17, wherein the correction value of the nutritional component includes the correction value of each nutritional component.
  19. 前記目標値算出工程は、算出された摂取目標値と、予め設定された食事回数および食事の時間帯の少なくとも一方とから各回の栄養成分の摂取目標値を算出し、
    前記食事メニュー抽出工程は、各食事メニューの栄養成分から、前記各回の摂取目標値を満たすように、各回の食事メニューを抽出する、請求項１２から１８のいずれか一項に記載の食事内容提案方法。     In the target value calculation step, the intake target value of each nutritional component is calculated from the calculated intake target value and at least one of the preset number of meals and the meal time zone.
    The meal content proposal according to any one of claims 12 to 18, wherein the meal menu extraction step extracts each meal menu from the nutritional components of each meal menu so as to satisfy the intake target value of each meal. Method.
  20. 前記食事メニュー抽出工程は、線形計画法を用いて、前記食事メニューを抽出する、請求項１２から１９のいずれか一項に記載の食事内容提案方法。 The meal content proposing method according to any one of claims 12 to 19, wherein the meal menu extraction step extracts the meal menu by using a linear programming method.
  21. さらに、フィルタリング条件に基づき食事メニューをフィルタリングするフィルタリング工程を含み、
    　　前記フィルタリング条件は、食事メニューの価格、ユーザの位置、店舗の受発注情報、店舗名、店舗の位置、外食ジャンル、食品カテゴリー、朝食、昼食、間食、夕食、夜食、季節限定商品、期間限定商品、地方限定品、宅配可能な商品、通信販売の可否、アレルゲンの有無、およびハラール対応の可否からなる群から選択される少なくとも一つであり、
    前記食事メニュー抽出工程は、前記フィルタリングされた食事メニューから、食事メニューを抽出する、請求項１２から２０のいずれか一項に記載の食事内容提案方法。     In addition, it includes a filtering step that filters the meal menu based on the filtering conditions.
    The filtering conditions include meal menu price, user position, store ordering information, store name, store location, dining genre, food category, breakfast, lunch, snacks, dinner, evening meal, seasonal products, and limited-time products. , Local limited products, products that can be delivered to home, whether or not they can be sold by mail, whether or not they have allergens, and whether or not they can handle halal.
    The meal content proposing method according to any one of claims 12 to 20, wherein the meal menu extraction step extracts a meal menu from the filtered meal menu.
  22. 前記栄養成分が、エネルギー、タンパク質、脂質、炭水化物、塩分、ビタミン、ミネラル、からなる群から選択される少なくとも一つの成分を含む、請求項１２から２１のいずれか一項に記載の食事内容提案方法。 The method for proposing dietary content according to any one of claims 12 to 21, wherein the nutritional component contains at least one component selected from the group consisting of energy, protein, lipid, carbohydrate, salt, vitamin, and mineral. ..
  23. ユーザの購入食品情報を入力可能な入力部と、
    請求項１から１１のいずれか一項に記載の食事内容提案装置と通信可能な通信部と、
    前記出力された食事メニューを表示する表示部とを含む、食事内容提案端末。     An input unit that allows users to enter purchased food information,
    A communication unit capable of communicating with the meal content proposal device according to any one of claims 1 to 11.
    A meal content proposal terminal including a display unit for displaying the output meal menu.
  24. コンピュータに、ユーザの購入食品情報と、ユーザの属性情報とを取得する取得手順と、
    前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定手順と、
    前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定手順と、
    前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出手順と、
    ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出手順と、
    前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する抽出手順と、
    前記食事メニューを出力する出力手順とを、実行させるためのプログラム。     The acquisition procedure for acquiring the user's purchased food information and the user's attribute information on the computer,
    A reference value setting procedure for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute, and
    An estimation procedure for obtaining an estimated intake value of a user's nutritional component from the purchased food information and estimating an excess or deficient nutritional component from the user's intake reference value and the intake estimated value.
    A correction value calculation procedure for calculating a correction value of a nutritional component based on the excess or deficiency nutritional component, and a procedure for calculating the correction value.
    A target value calculation procedure for calculating an intake target value of a user's nutritional component from the user's intake reference value and the correction value, and
    An extraction procedure for extracting a meal menu having nutritional component information satisfying the above intake target value, and
    A program for executing the output procedure for outputting the meal menu.
  25. 前記ユーザの属性情報が、性別、年齢、身長、体重、運動量、メッツ（運動強度の指数、ＭＥＴｓ（METabolic equivalents））、身体活動レベル、妊娠の有無、妊娠のステージ、授乳の有無、健康状態、食生活、食事の嗜好、居住地、既往歴、および体調管理の目的からなる群から選択された少なくとも一つを含む、請求項２４に記載のプログラム。 The user's attribute information includes gender, age, height, weight, exercise amount, METs (exercise intensity index, METs (METabolic equivalents)), physical activity level, pregnancy status, pregnancy stage, breastfeeding status, health status, etc. 24. The program of claim 24, comprising at least one selected from the group consisting of dietary habits, dietary preferences, place of residence, medical history, and purpose of physical condition management.
  26. 前記補正値算出手順は、前記過剰または不足する栄養成分と補正情報とから前記栄養成分の補正値を算出し、
    前記補正情報は、過剰または不足する栄養成分と、栄養成分の補正値とが紐付けられた補正条件を含む、請求項２４または２５に記載のプログラム。     In the correction value calculation procedure, the correction value of the nutritional component is calculated from the excess or deficiency nutritional component and the correction information.
    The program according to claim 24 or 25, wherein the correction information includes a correction condition in which an excess or deficiency nutritional component is associated with a correction value of the nutritional component.
  27. 前記補正情報は、複数の補正条件を含み、
    前記補正値算出手順は、前記過剰または不足する栄養成分と前記補正情報とから、前記過剰または不足する栄養成分に対応する補正条件を含む補正情報を抽出し、抽出された補正条件における補正値を、前記栄養成分の補正値として算出する、請求項２４から２６のいずれか一項に記載のプログラム。     The correction information includes a plurality of correction conditions.
    In the correction value calculation procedure, correction information including a correction condition corresponding to the excess or deficiency nutritional component is extracted from the excess or deficiency nutritional component and the correction information, and the correction value in the extracted correction condition is obtained. The program according to any one of claims 24 to 26, which is calculated as a correction value of the nutritional component.
  28. 前記補正値算出手順により複数の補正条件が抽出された場合、
    前記補正値算出手順は、抽出された各補正条件の補正値を比較し、
    　前記過剰または不足する栄養成分が過剰な栄養成分の場合、各補正条件の補正値における最小の補正値を、前記栄養成分の補正値として算出し、
    　前記過剰または不足する栄養成分が不足する栄養成分の場合、各補正条件の補正値における最大の補正値を、前記栄養成分の補正値として算出する、請求項２７に記載のプログラム。     When a plurality of correction conditions are extracted by the correction value calculation procedure,
    In the correction value calculation procedure, the correction values of the extracted correction conditions are compared, and the correction values are compared.
    When the excess or deficient nutritional component is an excess nutritional component, the minimum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
    The program according to claim 27, wherein in the case of a nutritional component in which the excess or deficient nutritional component is deficient, the maximum correction value in the correction value of each correction condition is calculated as the correction value of the nutritional component.
  29. 前記補正条件において、
    　過剰な栄養成分は、所定の基準値未満の補正値と紐付けられ、
    　不足する栄養成分は、所定の基準値を超える補正値と紐付けられている、請求項２７または２８に記載のプログラム。     Under the above correction conditions
    Excess nutritional components are associated with correction values below the prescribed standard value,
    The program of claim 27 or 28, wherein the deficient nutritional component is associated with a correction value that exceeds a predetermined reference value.
  30. 前記栄養成分は、複数の栄養成分を含み、
    前記栄養成分の補正値は、各栄養成分の補正値を含む、請求項２４から２９のいずれか一項に記載のプログラム。     The nutritional component contains a plurality of nutritional components and contains a plurality of nutritional components.
    The program according to any one of claims 24 to 29, wherein the correction value of the nutritional component includes a correction value of each nutritional component.
  31. 前記目標値算出手順は、算出された摂取目標値と、予め設定された食事回数および食事の時間帯の少なくとも一方とから各回の栄養成分の摂取目標値を算出し、
    前記食事メニュー抽出手順は、各食事メニューの栄養成分から、前記各回の摂取目標値を満たすように、各回の食事メニューを抽出する、請求項２４から３０のいずれか一項に記載のプログラム。     In the target value calculation procedure, the intake target value of each nutritional component is calculated from the calculated intake target value and at least one of the preset number of meals and the meal time zone.
    The program according to any one of claims 24 to 30, wherein the meal menu extraction procedure extracts each meal menu from the nutritional components of each meal menu so as to satisfy the intake target value of each meal.
  32. 前記食事メニュー抽出手順は、線形計画法を用いて、前記食事メニューを抽出する、請求項２４から３１のいずれか一項に記載のプログラム。 The program according to any one of claims 24 to 31, wherein the meal menu extraction procedure extracts the meal menu by using a linear programming method.
  33. さらに、フィルタリング条件に基づき食事メニューをフィルタリングするフィルタリング手順を含み、
    　　前記フィルタリング条件は、食事メニューの価格、ユーザの位置、店舗の受発注情報、店舗名、店舗の位置、外食ジャンル、食品カテゴリー、朝食、昼食、間食、夕食、夜食、季節限定商品、期間限定商品、地方限定品、宅配可能な商品、通信販売の可否、アレルゲンの有無、およびハラール対応の可否からなる群から選択される少なくとも一つであり、
    前記食事メニュー抽出手順は、前記フィルタリングされた食事メニューから、食事メニューを抽出する、請求項２４から３２のいずれか一項に記載のプログラム。     In addition, it includes a filtering procedure that filters the meal menu based on the filtering criteria.
    The filtering conditions include meal menu price, user position, store ordering information, store name, store location, dining genre, food category, breakfast, lunch, snacks, dinner, evening meal, seasonal products, and limited-time products. , Local limited products, products that can be delivered to home, whether or not they can be sold by mail, whether or not they have allergens, and whether or not they can handle halal.
    The program according to any one of claims 24 to 32, wherein the meal menu extraction procedure extracts a meal menu from the filtered meal menu.
  34. 前記栄養成分が、エネルギー、タンパク質、脂質、炭水化物、塩分、ビタミン、ミネラル、からなる群から選択される少なくとも一つの成分を含む、請求項２４から３３のいずれか一項に記載のプログラム。 The program according to any one of claims 24 to 33, wherein the nutritional component comprises at least one component selected from the group consisting of energy, protein, lipid, carbohydrate, salt, vitamin, mineral.
  35. 請求項２４から３４のいずれか一項に記載のプログラムを記録している、コンピュータ読み取り可能な記録媒体。 A computer-readable recording medium on which the program according to any one of claims 24 to 34 is recorded.
  36. 端末とサーバとを含み、
    前記端末と前記サーバとは、システム外の通信回線網を介して、接続可能であり、
    前記端末は、
    前記ユーザの購入食品情報を入力可能な入力部と、
    前記サーバと通信可能な通信部と、
    食事メニューを表示可能な表示部とを含み、
    前記端末および前記サーバの全体が、
    ユーザの購入食品情報と、ユーザの属性情報とを取得する取得部と、
    前記ユーザの属性情報と、属性ごとの栄養成分の摂取基準値とから、ユーザの栄養成分の摂取基準値を設定する基準値設定部と、
    前記購入食品情報から、ユーザの栄養成分の摂取推定値を取得し、ユーザの前記栄養成分の摂取基準値と前記摂取推定値とから、過剰または不足する栄養成分を推定する推定部と、
    前記過剰または不足する栄養成分に基づき、栄養成分の補正値を算出する補正値算出部と、
    ユーザの前記摂取基準値と前記補正値とから、ユーザの栄養成分の摂取目標値を算出する目標値算出部と、
    前記摂取目標値を満たす栄養成分情報を有する食事メニューを抽出する食事メニュー抽出部と、
    前記食事メニューを出力する出力部とを備える、食事内容提案システム。     Including terminals and servers
    The terminal and the server can be connected via a communication network outside the system.
    The terminal
    An input unit in which the user's purchased food information can be input, and
    A communication unit that can communicate with the server,
    Includes a display that can display meal menus
    The terminal and the entire server
    An acquisition unit that acquires user-purchased food information and user attribute information,
    A reference value setting unit for setting the intake reference value of the nutritional component of the user from the attribute information of the user and the intake reference value of the nutritional component for each attribute,
    An estimation unit that acquires an estimated intake value of the nutritional component of the user from the purchased food information and estimates an excess or deficient nutritional component from the intake reference value and the estimated intake value of the user's nutritional component.
    A correction value calculation unit that calculates a correction value for nutritional components based on the excess or deficiency of nutritional components,
    A target value calculation unit that calculates an intake target value of a user's nutritional component from the user's intake reference value and the correction value,
    A meal menu extraction unit that extracts a meal menu having nutritional component information that satisfies the intake target value,
    A meal content proposal system including an output unit that outputs the meal menu.
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