JP2003248725A - Method and system for assisting dietary life - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To conduct nutrition management of a plurality of constituent members in a predetermined period, and plan a menu efficiently by selecting a familiar foodstuff or the like and a dish frequently cooked. <P>SOLUTION: The system includes a first calculating step (S304) for obtaining a nutritional requirement in the predetermined period for each constituent member and a material target intake in the predetermined period by referring a table on the basis of an attribute of each constituent member, a first input step (S305) for acquiring dietary life information relating to a frequently used foodstuff from an input part and housing in a storing part, a second calculating step (S306) for obtaining quantity of nutrient to be managed by subtracting the quantity of nutrient of dietary restriction included in the attribute from the nutritional requirement in the predetermined period, a third calculating step (S306) for obtaining a difference between the quantity of nutrient calculated by referring the table and the quantity of nutrient to be managed from the material target intake in the predetermined period, and a fourth calculating step (S306) for obtaining a necessary material intake in the predetermined period by minimizing the difference on the basis of the dietary life information relating to the frequently used foodstuff. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and system for supporting eating habits, and more particularly, when a person who cooks provides food to one or a plurality of members surrounding one dining table. , And to a dietary support method and system that supports the creation of menus.

[0002]

2. Description of the Related Art Menus may be prepared on a daily basis, for example, as long as nutritional values are well balanced and a variety of plans can be prepared. But the food is
Alternatively, food additives such as seasonings, spices, and colorants (hereinafter referred to as food materials), nutritional value, cooking method, or the like can be used for classification. There are countless variations of menus that combine various dishes.
In order to determine the desired dish from the ingredients used,
It requires a lot of work. In addition, creating menus by combining dishes while considering nutritional values depends largely on experience and ability.

[0003] Conventionally, there is known a system by which a food menu, a nutritional value, or a cooking method using the food material can be obtained by selecting the food material to be used. Such a system has been devised in various ways in order to further improve user convenience. For example, a menu with a more balanced nutritional value is created in consideration of nutritional values of past menus (for example, Patent Document 1).
reference).

Further, there is known a cooking menu creation system capable of creating a wide variety of menus by selecting a standard menu and changing some of its constituent items (see, for example, Patent Document 2). . Further, there is known a menu plan creation processing system that creates a menu plan based on a basic menu pattern and allocates dishes based on the menu plan (for example, see Patent Document 3).

[0005]

[Patent Document 1] JP-A-8-161288

[0006]

[Patent Document 2] JP-A-11-318352

[0007]

[Patent Document 3] Japanese Patent Laid-Open No. 5-128126

[0008]

[Problems to be Solved by the Invention]
The types of ingredients that can be purchased at retail stores are limited. Further, due to the relationship between the purchase unit and the purchase price, the types of foodstuffs and the like will be further limited, such as making bulk purchases on a weekly basis. On the other hand, depending on the taste of the person who cooks, the selection of the type of food, the ingredients, etc. tends to be biased. Therefore, even if a menu with a balanced nutritional value and a wide variety of menus are planned, there is a problem that the ingredients cannot be sufficiently prepared and the food cannot be actually cooked.

Also, nutrition management is important in general households, but considering the families with different tastes and nutritional intakes, frequent family eating out, and families with dietary restrictions due to illness, etc. It is difficult to strictly manage nutrition for one person. For example, JP 2001-24
Japanese Patent No. 3326 describes that preferences and intakes of family members are stored and a menu is prepared based on the stored preferences. However, it is difficult to manage not only caloric intake but also strict nutritional management including essential nutrients only by preparing a menu based on pre-stored dishes. further,
As described above, there is also a problem that it is difficult to prepare a menu within the range of familiar ingredients or dishes that are well prepared.

The present invention has been made in view of the above problems, and an object of the present invention is to provide nutrition for a plurality of members in a predetermined period by using familiar food materials and cooked dishes. It is to provide a dietary support method and system capable of managing.

[0011]

In order to achieve such an object, the present invention according to claim 1 provides one or a plurality of members surrounding one dining table with a predetermined period of time. A table storing the daily nutritional requirements based on the attributes of the members and the target intake of each ingredient classified into the food group and the food nutrition ingredient of each ingredient or dish when creating the menu. Based on the eating habits information obtained from the input unit by referring to the storage unit having, in the dietary life support method in which the control unit supports the creation of the menu, based on the attributes of each member stored in the storage unit. , A first calculation step for obtaining, for each of the members, a nutritional requirement for the predetermined period and a target material intake amount for the predetermined period by referring to the table; Obtained from the above A first input step for storing in a memory and a nutritional amount to be managed by subtracting a dietary restriction nutritional amount included in the attribute from the nutritional requirement for the predetermined period obtained in the first calculation step. 2 calculation step, the nutrient amount calculated by referring to the table from the target material intake of the predetermined period calculated in the first calculation step, and the nutrition amount to be managed calculated in the second calculation step Based on the eating habits information on the frequently used ingredients acquired in the first input step and the difference calculated in the third calculating step is minimized to ingest the necessary material for a predetermined period. Fourth to find quantity
And a calculation step.

In the invention according to claim 2, in the first input step according to claim 1, the eating habits information on eating out for each of the members is acquired from the input part and stored in the storage part. In the third calculating step, the nutrient amount calculated from the dietary habit information regarding the eating out obtained in the first input step is subtracted from the nutrient requirement amount in the predetermined period to obtain the nutrient amount to be managed. Characterize.

According to the invention described in claim 3, in the dietary support method according to claim 1 or 2, in order to prepare a menu for a predetermined period, a selected dish is acquired and stored in the storage unit. The second input step to perform, the amount of ingredients calculated by referring to the table for the dish selected in the second input step, and the necessary ingredient intake amount in the predetermined period obtained in the fourth calculation step. And a display step for displaying.

According to a fourth aspect of the present invention, in the first input step according to the third aspect, the dietary habit information on the dishes that are often cooked is acquired and stored in the storage section, and the second input step is performed. It is characterized in that it is possible to select a dish of the eating habits information on the dish that is well prepared and is stored in the storage unit in the first input step.

According to a fifth aspect of the present invention, in the second input step according to the third or fourth aspect, the ingredients used for the selected dish are added or deleted and stored in the storage section. It is characterized by being able to do.

According to a sixth aspect of the present invention, in the third input step according to the third, fourth or fifth aspect, the amount of the ingredient used for the selected dish is changed and stored in the storage section. A description characterized by being able to.

In the invention according to claim 7, in the second input step according to any one of claims 3 to 6, a search is performed by using at least one keyword of cooking method, classification, basic menu, seasoning and foodstuff. It is characterized by doing.

The invention according to claim 8 is characterized in that, in the display step according to any one of claims 3 to 7, the total amount of necessary foodstuffs for a predetermined period is calculated and displayed.

According to a ninth aspect of the present invention, in the displaying step according to any of the third to eighth aspects, the purchase amount of the foodstuff is calculated from the total amount of the foodstuffs, and based on the purchase amount. In addition, the purchase price of the necessary ingredients for a predetermined period is displayed.

According to a tenth aspect of the present invention, the storage section according to any one of the third to ninth aspects has a recipe table in which a recipe for each dish is stored, and is selected in the second input step. For a plurality of said dishes, the procedure creation step of detecting the verbs related to cooking for each dish by referring to the recipe table and classifying them and rearranging the detected verbs to create a cooking procedure according to a predetermined priority order, It is characterized by having.

According to an eleventh aspect of the present invention, in the dietary habit support method according to any one of the first to tenth aspects, the nutritional amount calculated from the dietary information on the eating out and the nutritional amount to be managed. The present invention is characterized by comprising a diagnostic step of displaying the amount of nutrients ingested in a predetermined period in order to make a dietary diagnosis by storing it in the storage unit.

According to a twelfth aspect of the invention, in a dietary life support system that assists one or a plurality of members who surround one dining table to prepare a menu for a predetermined period, the one based on the attributes of the members. Storage means having a table in which the daily nutritional requirement and the target intake amount of each food material classified into the food group and the food nutrition component of each food material or dish are stored, and the members stored in the storage means. Based on the attribute of each, referring to the table, the first calculating means for obtaining the nutritional requirement for the predetermined period and the target intake of material for the predetermined period for each of the members, food related to frequently used food First input means for obtaining living information and storing it in the storage means, and from the nutritional requirement for the predetermined period obtained by the first calculating means, the dietary restriction nutritional content included in the attribute is subtracted, Manage A second calculating means for determining the nutritional quantity can,
Calculating a difference between the nutrient amount calculated by referring to the table and the nutrient amount to be managed calculated by the second calculating unit, from the material target intake amount for the predetermined period calculated by the first calculating unit; A third calculating means and a fourth calculating means for calculating a necessary material intake amount for a predetermined period by minimizing the difference calculated by the third calculating means based on the eating habits information on the frequently used ingredients acquired by the first input means. And a calculating means.

According to the thirteenth aspect of the present invention, when a menu for a predetermined period is prepared for one or more members surrounding one dining table, the daily nutritional requirement based on the attributes of the members. Based on the dietary information acquired from the input unit by referring to the storage unit having a table in which the material target intake amount of each foodstuff classified into the food group and the food nutrition component of each foodstuff or dish is stored. A recording medium in which a program executed by a control unit that supports the creation of a menu is recorded, and based on the attribute of each member stored in the storage unit, referring to the table, A first calculation step of obtaining a nutritional requirement for a predetermined period and a target intake amount of the material for the predetermined period, and a first input for acquiring dietary habit information regarding frequently used ingredients from the input unit and storing the information in the storage unit. With steps In the second calculation step in which the nutritional amount of the dietary restriction included in the attribute is subtracted from the nutritional amount in the predetermined period obtained in the first calculation step to obtain the nutritional amount to be managed, and in the first calculation step. A third calculation step for obtaining a difference between the nutrient amount calculated by referring to the table and the nutrient amount to be managed obtained in the second calculation step, from the obtained target intake amount of material for the predetermined period; A fourth calculation step for minimizing the difference obtained in the third calculation step and obtaining a necessary ingredient intake for a predetermined period based on the eating habits information on the frequently used ingredients obtained in the first input step A computer-readable recording medium recording a program to be executed.

According to the invention described in claim 14, when preparing a menu for a predetermined period for one or more members surrounding one dining table, the daily nutritional requirement based on the attributes of the members. Based on the dietary information acquired from the input unit by referring to the storage unit having a table in which the material target intake amount of each foodstuff classified into the food group and the food nutrition component of each foodstuff or dish is stored. A program executed by a control unit that supports the preparation of a menu, and based on the attributes of each member stored in the storage unit, referring to the table, the nutritional requirement of the predetermined period for each member. A first calculation step of obtaining an amount and a target intake amount of material for the predetermined period; a first input step of acquiring dietary habit information regarding frequently used ingredients from the input unit and storing the information in the storage unit; 1 calculation From the nutritional requirement for the predetermined period calculated in step S2, the second calculation step of calculating the nutritional quantity to be managed by subtracting the dietary restriction nutritional quantity contained in the attribute, and the predetermined calculation step calculated in the first calculation step. A third calculation step of obtaining a difference between the nutrient amount calculated by referring to the table and the nutrient amount to be managed obtained in the second calculation step, from the target intake amount of the material for the period, and the first input step Fourth, the difference obtained in the third calculating step is minimized based on the eating habits information on the frequently used ingredients acquired in Step 4 to determine the required material intake for a predetermined period.
It is a program for causing a computer to execute the calculation step.

The invention according to any one of claims 2 to 11 corresponds to the dietary support system according to claim 12,
It goes without saying that it can be applied to either the recording medium according to claim 13 or the program according to claim 14.

[0026]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described in detail below with reference to the drawings. In this embodiment,
A case where a housewife who cooks in a general household prepares a menu while considering the nutritional balance of the family will be described. When a person who cooks provides food to one or more members who surround one dining table for a predetermined period of time, for example, when preparing a menu such as lunch at a school or dormitory or hospital meal at a hospital. It goes without saying that it is also applicable.

In this embodiment, a case where a general-purpose computer in a general household accesses a server that provides a dietary life support service to create a menu will be described. The information stored in the server may be stored in a recording medium such as a CD-ROM and processed on a stand-alone computer.

FIG. 1 shows the configuration of a dietary support system according to an embodiment of the present invention. The dietary support system is
It is used in the Internet 101 or an intranet 102 connected to the Internet 101 via a gateway 111a. A database 123 of a company that provides a dietary life support service and a server 122 that processes and distributes information stored in the database 123 are connected to the Internet 10 via a gateway 111c.
Connected to 1. A terminal 121 used by a housewife who is a user of the eating habits support system is connected to the Internet 101 via a gateway 111b.

The server 122 and the database 123
Are directly connected to the intranet 102, and the terminal 121
Alternatively, the configuration may be such that the terminals 131a and 131b can access the information. In addition, the terminal 121 and the terminal 131a,
131b may be any device that can be connected to the Internet 101 or the intranet 102 by wire or wirelessly, such as a mobile phone or a PHS (Personal Handyphone Syst).
It also includes a terminal connected via em), a mobile computer, or a television having a two-way communication function.

With this configuration, the terminals 121, 13
1a and 131b access the server 122 via the Internet 101 or the intranet 102. The server 122 includes terminals 121, 131a, 131b.
In response to the request from the user, necessary information is taken out from the database 123 and the necessary information is processed. The processed information can be viewed by the user or distributed in the form of a document file or an image file. The server 122 stores application programs for executing these functions.

FIG. 2 shows a hardware configuration of a server in the dietary life support system according to the embodiment of the present invention. The server 122 includes a CPU 201 that is a control unit that controls the entire server and a ROM 2 that stores a program.
02 and a RAM 203 that provides a temporary data storage area necessary for executing a program, and these are provided by a bus 204.
Connected through. Further, the server 122 is a communication device 205 having a function as an input unit for connecting to the Internet 101 or the intranet 102.
And a digital interface 206 for exchanging information with the database 123 corresponding to a storage unit.
And an image output device 207 that generates a display screen to be transmitted to the customer's terminal, which are connected to the CP via the bus 204.
It is connected to U201.

With such a configuration, the user terminal 12
Connection requests from the terminals 1, 131a, 131b are transmitted to the Internet 101 or the intranet 102 and the communication device 2
05 and the bus 204 to the CPU 201. In response to this, the CPU 201 displays the login screen from the image output device 207 on the user's terminal 121, 131a, 1 or 1.
31b. The user inputs necessary information on the login screen and sends it to the CPU 201 in the same manner as the connection request. The login screen is, for example, HTML (Hyper Text M
It can be created with a hypertext document of arkup Language) format, and the operation of the button specified by the tag and the storage location of the input information can be used. In this way, the server 1
22 is a terminal 121 of the user from the image output device 207,
The display screens 131a and 131b are used to provide information or prompt input of information. These functions are stored in the ROM 20
This is achieved by the CPU 201 executing the program stored in 2.

(First Embodiment) FIG. 3 shows a first embodiment of the present invention.
4 is a flowchart showing a dietary habit support method according to the embodiment. User terminals 121, 131a, 131b
In response to the connection request from the server 122, the server 122 displays a login screen (S301). When the housewife who cooks, who is a user, inputs necessary information and completes login, the server 122 displays an initial screen and inquires whether or not it is the first use (S302).

When using the house for the first time, the housewife should use the terminals 121, 131a,
Attributes are input from 131b (S303). Server 1
22 stores the input attribute in the user data 302 of the database 123. The attribute means information such as sex, age, height, weight, life activity intensity, and whether a pregnant woman, a lactating woman, or a diet restriction. For members with dietary restrictions, the upper limit of nutritional requirements for each nutrient,
Enter the lower limit value. Also, it is possible to input the nutrients that are desired to be positively taken or the nutrients that are desired to be refrained from, as the upper limit value and the lower limit value, respectively. The server 122 is gender,
1 per member, depending on age, height, and weight
The daily nutritional requirement is calculated, and as a predetermined period, for example, 1
Calculate weekly nutritional requirements. If the above-mentioned upper limit value or lower limit value is input, it is calculated in consideration of this.

Further, the target material intake of each food group per member is calculated, and the target intake of material for one week is calculated (S304). You may enter the food group that you want to take positively or the food group that you want to refrain from if possible as the upper limit and lower limit, respectively. Further, if the upper limit value or the lower limit value of the above-mentioned nutritional requirement is input, the nutrients may be prioritized to obtain the target material intake of each food group.

Next, the housewife has terminals 121, 131a, 1
Input the dietary information unique to the home from 31b (S30
5). Fig. 4 shows a registration screen for ingredients that are often used at home.
FIG. 5 shows a registration screen for dishes that are often cooked at home. In general households, because of different tastes, customs for bulk buying, and limited food items that are often used, such as foods that are often used,
This can be registered in advance. Ingredients and the like are classified by food group and registered in the database 123 in advance, and this is selected. Cooking is database 1 in advance
It is possible to select from the cooking data registered in 23 and customize it. FIG. 6 shows a screen for registering a recipe for cooking that is often made at home. The customization is performed, for example, by changing or adding the ingredients or the like to be used to the food data registered in advance. Further, it is possible to register a new dish that is not registered in the database 123.

FIG. 7 is a screen for registering dietary information for one week. In an ordinary household, not all members of the family always eat three meals, so it is possible to register the contents of eating out on a weekly basis for each member. The food to be eaten out can be selected or customized from the food data registered in the database 123 in advance.

The server 122 stores the input eating habits information in the user data 302 of the database 123, and calculates the nutrition amount of eating out. The server 122 calculates from the nutritional requirement for one week calculated in step S304,
The nutritional requirement to be managed is the result of subtracting the nutritional amount of dietary restriction having the attribute input in step S303 from the nutritional amount of eating out. Furthermore, the necessary material intake for one week is calculated from the nutritional requirements to be managed for each member, and the total amount of the whole family is calculated to obtain the necessary food materials (S30).
6). Details of the method for obtaining the food material will be described later with reference to FIG.

The user selects a dish from the terminals 121, 131a, 131b while referring to the required necessary ingredients and creates a menu for one week (S307). The server 122 calculates various amounts such as a nutritional amount based on the selected dish, and the user can create a menu while confirming them (S308, S309). A method of creating a menu will be described later with reference to FIGS.

FIG. 8 shows the structure of the database in the eating habits support system according to one embodiment of the present invention. The database 123 includes basic data 301 serving as a basis for calculating various amounts, user data 302 in which user-specific information is stored, and cooking data 303 in which classifications of foods, ingredients, cooking methods, and the like are stored.

The basic data 301 is, for example, "the sixth revised nutritional requirement of Japanese people" (edited by the Health and Nutrition Information Study Group).
including. In step S304 shown in FIG. 3, the server 122 refers to the basic data 301 based on the input user attributes, obtains the daily nutritional requirement per member, and stores it in the user data 302. . More specifically, in order to determine the daily nutritional requirement, the amino acid “Revised Japanese Food Amino Acid Composition Table” (Fourth revised composition table follow-up I, edited by Science and Technology Agency, Resource Research Committee), fatty acids, cholesterol, vitamin E About "Japanese food fat-soluble composition table (fatty acid, cholesterol, vitamin E)"
(Fourth component composition follow-up II, edited by the Science and Technology Agency, Resource Research Committee) can be stored and the nutritional requirements can be calculated for each.

The basic data 301 includes, for example, "a target intake amount for each food group corresponding to a nutritional requirement" (edited by the Health and Nutrition Information Study Group). In step S304 shown in FIG. 3, the server 122 refers to the basic data 301 on the basis of the input user attributes, obtains the daily target material intake for each food group per member, and The data 302 is stored. Further, the basic data 301 includes, for example, a “Fifth Edition Food Composition Table” (edited by the Science and Technology Agency, Resource Research Committee).

The user data 302 stores the attribute 321 input in step S303 shown in FIG. 3 and the eating habit information 322 input in step S305 shown in FIG. Further, the dish data 303 includes a dish classification 331 in which keywords for searching are stored, and a recipe 332 in which ingredients and recipes are stored for each dish. In step S305 shown in FIG. 3, the dish to be eaten out is selected from the dishes that are frequently cooked in the dish data 303 or the eating habits information 322. In step S306 illustrated in FIG. 3, the server 122 calculates the nutritional amount of the selected dish with reference to the “fifth revised food ingredient table” of the basic data 301.

FIG. 9 is a flow chart showing a method of calculating the necessary ingredients in the dietary life support method. When user-specific dietary information is input (S305), the server 1
22 calculates the nutrient amount of eating out. Next, step S3
The nutritional requirement to be managed is the result of subtracting the nutritional value of the eating out from the nutritional requirement for one week calculated in 04 (S901). The server 122 refers to the basic data 301 of the database 123, for example, the “Fifth Edition Food Ingredient Table”, and calculates the nutritional amount of each food group from the raw material target intake for one week calculated in step S304. , And compare with the nutritional requirement to be managed (S902).

The necessary amount of food is calculated so that the difference between the calculated nutritional amount and the nutritional requirement to be managed falls within a predetermined range. At this time, by referring to the user data 302 of the database 123, the frequently used ingredients registered on the registration screen shown in FIG. 4 are preferentially increased or decreased. As a result of the comparison, the difference with the nutritional requirement to be managed is within a predetermined range,
For example, if it is outside the range of 0.8 to 1.2 times (S90
3), the intake amount of the food group having the largest difference is increased or decreased, and the nutrition amount is recalculated (S904). As a method of keeping the difference between the calculated nutrient amount and the required nutrient amount to be managed within a predetermined range, the upper limit value or the lower limit value input in step S303 may be preferentially increased or decreased. Further, if a food group to be actively taken or a food group to be refrained from is input if possible, the intake amount of the food group may be preferentially increased or decreased.

If all the food groups do not exceed the predetermined range, the required material intake for one week is calculated for all the members in the same manner (S905). Server 1
22 calculates the total amount of all the members and obtains the amount of foodstuff required for each food group (S906).

FIG. 10 is a flowchart showing a method for preparing a menu in the dietary habit support method. Further, FIG. 11 shows a screen for creating a menu in the dietary support method. The necessary ingredients obtained in step S306 shown in FIG. 3 and the total ingredients as a result of creating the menu are displayed in the ingredient column 1101 (S1001). Based on the eating habits information of one week input in step S305 shown in FIG. 3, the members who share three meals for each day of the week are displayed on the plan table 1102 (S1002).

Next, the user selects a dish for breakfast, lunch and dinner for each day of the week (S1003).
First, according to rice meal, bread meal, noodles, etc., select a tableware while assuming a table, and for a pan, teppanyaki, etc., select a cooking utensil. The number of bowls and plates can be freely selected. Next, select the dish to serve on each bowl or plate.

The selection of food is based on the food classification 1103, the cooking method, the type of food, the basic menu,
A keyword search 1104 such as seasoning and ingredients is performed and selected. The selection from the cooking data 303 is facilitated by dividing the search items into search items in accordance with the process in which the maker considers the menu. For example, a keyword is displayed by a pull-down menu for each item and one of them is selected.

FIG. 11 shows that the selection of breakfast dishes has already been completed and that "sweet pork" is selected as the main dish for lunch. As for the selection method, similar to the home cooking screen shown in FIG. 5, a selection is made from the cooking data 303 of the database 123 based on the cooking category 1103,
It is also possible to select, from the user data 302, a dish that is often cooked at home registered on the screens shown in FIGS. 5 and 6.

Each time a dish is selected, the server 122
The amount of ingredients used is calculated from the recipe 332 of the cooking data 303 (S1004), and the current amount of ingredients in the ingredient column 1101 is changed. The user creates a menu for one week so that the necessary ingredients can be ingested by referring to the ingredients column 1101 (S1005, S1006).

As a result of preparing a menu for one week, food ingredients column 1
Ideally, the value of the current foodstuff of 101 and the value of the necessary foodstuff match. However, it is difficult to match in all food groups. Therefore, the recipe of the selected dish can be changed in the same manner as the screen shown in FIG. 6 for registering the recipe of the dish often made at home. In other words, as a result of creating a menu, for example, when vegetables are not enough, it is possible to easily match the intake amount by adding only vegetables to the already selected food instead of adding one vegetable food. it can.

In this way, not only existing dishes,
You can choose the dishes that you cook well at home and change the recipe for the selected dish. Therefore, it is possible to assemble foodstuffs freely and select foodstuffs according to the likes and dislikes of the family.
Alternatively, necessary nutritional management can be performed while selecting ingredients that are always available at home.

FIG. 12 shows an example of the output result of the menu created by the dietary support method. FIG. 12A is a table showing the contents of three meals for each day of the week. The selected dish and the ingredients used from the recipe 332 of the dish data 303 are displayed. In FIG. 12 (b), the total amount of food intake for one week is displayed. In this embodiment, the foodstuffs and the like for four families and one week are purchased, and by purchasing the foodstuffs and the like based on the foodstuffs and the like, it is possible to make a purchase without waste. Further, if the purchase unit price for each foodstuff is stored as the basic data 301 of the database 123, FIG.
As shown in (c), it is also possible to display the purchase prices of foodstuffs for one week. Furthermore, by storing the created menu in the database 123 and adding the actual product,
It can also be useful for diagnosing the diet of members.

(Second Embodiment) In the first embodiment,
I explained how to make a menu while considering the balance of all nutrients and ingredients. In the second embodiment, a case will be described in which a vegetable-centered menu is created by focusing on vegetables that tend to be deficient in everyday life. By focusing on vegetables, you can easily obtain the necessary nutrients, and by using seasonal vegetables well, you can create delicious and inexpensive menus.

The basic flow of the eating habits support method according to the second embodiment is the same as the flowchart shown in FIG. Specific examples not shown in the first embodiment will be described with reference to the drawings.

FIG. 13 shows a login screen. It is a screen displayed in step S301 of FIG. On the login screen 1300, the housewife who is the user is the user I
Enter D1301 and password 1302 to login
Login is performed by selecting the button 1303. The dietary support method according to the second embodiment is used.
It is also possible to execute it from the middle by selecting the button 1310 and executing it from the beginning, or by selecting each step button 1311 to 1314.

FIG. 14 shows an attribute input screen. It is a screen displayed in step S303 of FIG. Here, sex, date of birth, and life activity intensity are input as attributes. By selecting the register button, the input attributes are stored in the user data 302 of the database 123 shown in FIG. FIG. 15 shows the result of calculating the nutritional requirement for one week. Database 1 shown in FIG.
23 is a result of calculating the nutritional requirement for one week per member by referring to the basic data 301 of 23.

Next, in step S304 of FIG. 3, based on the input user attributes, the daily target food intake for each food group per member is obtained, and the daily target intake for one week is obtained. Calculate the amount. At this time, provide the information necessary to create a vegetable-centered menu. FIG.
Shows a screen displaying the required amount of vegetables. Server 122
Refers to the basic data 301, divides the vegetables into three types of green-yellow vegetables, light-colored vegetables, and potatoes, and calculates and displays the intake amount for one week of the whole family.

FIG. 17 shows a screen for inputting vegetables to be picked. In consideration of ingredients often used at home, favorite vegetables, etc., the intake amount of each vegetable is input so as to satisfy the intake amount calculated in FIG. 16 for each of the three types of vegetables. In this way, the target food intake for each food group can be calculated by giving priority to the food group that is desired to be actively taken, that is, vegetables.

Next, as in the first embodiment, the eating habits information is input in step S305 of FIG. 3, and in step S306, the server 122 obtains the necessary ingredients. Details of the method for obtaining the food material are the same as those in the flowchart shown in FIG.

The menu preparation for one week in S307 of FIG. 3 will be described with reference to the flow chart shown in FIG. FIG. 18 shows a menu calendar screen for creating a menu. The user has breakfast,
Select a dish for lunch and dinner (S100)
3). In FIG. 18, dinner on Wednesday 21st is input. In the second embodiment, a vegetable-centered menu is created, so when "dinner" is selected on the menu calendar, a screen for initially selecting theme vegetables is displayed.

FIG. 19 shows a screen for selecting theme vegetables. Similar to the screen shown in FIG. 17, the theme vegetables for dinner on Wednesday 21st can be selected for each of the three types of vegetables. The server 122 uses the database 123 shown in FIG. 8 based on the selected theme vegetables.
The food data 303 is searched and displayed in, for example, another window. When the user selects the displayed dish, FIG.
The screen shown in 0 is displayed.

FIG. 20 shows a screen for determining a dish. The server 122 uses the recipe 332 of the cooking data 303.
Display ingredients used from. On this screen, the user can delete some of the basic ingredients or add ingredients that are not included in the recipe. In this way, each dish to be cooked for dinner is selected. FIG. 21 shows a screen when the selection of food is completed. 21
The result shows that five dishes are selected for dinner on Wednesday and Wednesday. According to this method, it is possible to prepare a menu for the day, assuming a family surrounding the dining table and dishes lined up on the dining table.

FIG. 22 shows a screen for changing the amount of ingredients for cooking. Ideally, as a result of making a menu for one week, you can get all the necessary ingredients. However, it is difficult to match in all food groups. Therefore, the amount of each ingredient used for cooking can be changed. Therefore, the amount of the material can be changed on the day according to the household food material. In this way, not only the ingredients used for cooking can be deleted or added, but also the amount can be changed, so that the intake amounts can be easily matched.

FIG. 23 is a flow chart showing a method of preparing a cooking method. Further, FIG. 24 shows a screen for displaying how to cook food. In the menu for menu shown in FIG. 18 and the selection result of dishes shown in FIG. 21, it is possible to display how to prepare dishes lined up on the dining table. Server 1
When the meal is selected (S2301), 22 searches the dish data 303 of the database 123 shown in FIG.
Get recipes 332 for all dishes on the table (S
2302).

The server 122 uses the recipes 33 for individual dishes.
For 2, the verbs related to cooking are detected and arranged according to the classification (S2303). As shown in FIG. 24, there are four classifications: pretreatment of material, preparation, preparation, and finishing. Stir-fried foods and fried foods are better eaten while they are hot. The soup can be cooked and then rewarmed before serving. From this, the verbs for cooking are given priority and the cooking procedure for a plurality of dishes is determined (S230).
4).

For example, as shown in FIG. 24, the cooking procedure is divided into those prepared earlier and those prepared freshly, and the cooking procedure is determined and displayed as a process chart (S2305).
In this way, not only a menu can be created but also the cooking procedure of the dishes lined up on the dining table of the day can be shown, so that the dishes can be efficiently provided in a short time.

As described above, it is possible to manage the nutrition of a plurality of members in a predetermined period by using the food materials that are used and the dishes that are well prepared. Also, based on the menu created in this way, the dietary support system can also provide various incidental services.

FIG. 25 shows a screen for displaying the results of dietary diagnosis. On the screen shown in FIG. 7, the dietary information for one week is registered, and the menu shown in FIG. 12 or 18 is registered. Therefore, it is possible to calculate an accurate nutrition intake for one week including eating out. For example, as shown in FIG. 25, when a menu centered on vegetables is created, the satisfaction level of vegetables is displayed, or the satisfaction level of each nutrient is displayed in a graph, thereby displaying the result of the dietary diagnosis. To do.

For example, as shown in the login screen 1300 of FIG. 13, a button for accessing a server for nutrition consultation is provided, and the menu accumulated in the database 123 shown in FIG. For more detailed nutrition consultation.

According to the output result of the menu shown in FIG. 12,
The total amount of food intake for one week is displayed. Therefore,
By dividing the total intake by the weight of the average material, the purchase amount of the material can be calculated and a shopping list can be created. For example, as shown in the login screen 1300 of FIG. 13, a button for accessing a server that receives orders for vegetables directly from the production area is provided, and materials can be purchased through electronic commerce based on the calculated purchase amount. You can also

Further, as shown in the login screen 1300 of FIG. 13, if information on foodstuffs, advertisements of foodstuffs and cooking utensils, information on sales promotion, etc. can be obtained, the preparation of menus is supported. It is possible to provide a dietary habit support system that can provide not only assistance but also support for all dietary habits.

[0074]

As described above, according to the present invention,
You can pre-register foods you use often, such as foods you use often, and you can add or change foods when creating a menu by selecting foods. It will be possible to create a menu well.

Further, according to the present invention, nutrition management of the whole family can be performed on a weekly basis while considering the eating out situation and the like.

[Brief description of drawings]

FIG. 1 is a configuration diagram showing a dietary support system according to an embodiment of the present invention.

FIG. 2 is a block diagram showing a hardware configuration of a server in the dietary support system according to the embodiment of the present invention.

FIG. 3 is a flowchart showing a dietary habit support method according to the first embodiment of the present invention.

FIG. 4 is a diagram showing a registration screen for food materials often used at home.

FIG. 5 is a diagram showing a registration screen for dishes that are often cooked at home.

FIG. 6 is a diagram showing a screen for registering a recipe for cooking that is often made at home.

FIG. 7 is a diagram showing a screen for registering dietary information for one week.

FIG. 8 is a configuration diagram showing a database in the dietary support system according to the embodiment of the present invention.

FIG. 9 is a flowchart showing a method of calculating necessary food ingredients in the dietary support method.

FIG. 10 is a flowchart showing a method of creating a menu in the dietary support method.

FIG. 11 is a diagram showing a screen for creating a menu in the dietary support method.

FIG. 12 is a diagram showing an output result of a menu created by the dietary support method.

FIG. 13 is a diagram showing a login screen.

FIG. 14 is a diagram showing an attribute input screen.

FIG. 15 is a diagram showing a result of calculating nutritional requirements for one week.

FIG. 16 is a diagram showing a screen displaying a required amount of vegetables.

FIG. 17 is a diagram showing a screen for inputting vegetables to be taken.

FIG. 18 is a view showing a menu calendar screen for creating a menu.

FIG. 19 is a diagram showing a screen for selecting theme vegetables.

FIG. 20 is a diagram showing a screen for determining a dish.

FIG. 21 is a diagram showing a screen when selection of food is completed.

FIG. 22 is a diagram showing a screen for changing the amount of ingredients for cooking.

FIG. 23 is a flowchart showing a method of creating a cooking method.

FIG. 24 is a diagram showing a screen displaying a cooking method.

FIG. 25 is a diagram showing a screen displaying a result of dietary diagnosis.

[Explanation of symbols]

101 Internet 102 Intranet 111a-111c gateway 121, 131a, 131b terminals 122 server 123 database 201 Central Processing Unit (CPU) 202 ROM 203 RAM 204 bus 205 communication device 206 digital interface 207 Image output device 301 Basic data 302 User data 303 Cooking data 321 attributes 322 Diet Information 331 Food classification 332 recipe

Claims (14)

[Claims] 1. When preparing a menu for a predetermined period for one or a plurality of members surrounding one dining table, the daily nutritional requirements and food groups are classified based on the members' attributes. The control unit creates a menu based on the eating habits information acquired from the input unit by referring to the storage unit that has a table that stores the target intake of each material and the food nutrition component of each food or dish. In the dietary support method to support, based on the attribute for each member stored in the storage unit,
Referring to the table, a first calculating step for obtaining the nutritional requirement for the predetermined period and the target intake amount of the material for the predetermined period for each of the members, and eating habits information regarding frequently used ingredients from the input unit. It should be managed by subtracting the dietary restriction nutrition amount contained in the attribute from the first input step of acquiring and storing in the storage unit, and the nutritional requirement of the predetermined period obtained in the first calculating step. A second calculation step for obtaining a nutritional amount; a nutritional amount calculated by referring to the table from the material target intake amount for the predetermined period calculated in the first calculation step; and the management calculated in the second calculation step. A third calculation step of obtaining a difference from the nutritional amount to be performed, and a third calculation step based on the eating habits information on the frequently used ingredients acquired in the first input step. A dietary life support method comprising: a fourth calculation step of minimizing the difference and obtaining a required material intake amount for a predetermined period. 2. The first input step acquires dietary habit information regarding eating out for each member from the input unit and stores the dietary life information in the storage unit, and the third calculating step includes nutrition of the predetermined period. The dietary habit support method according to claim 1, wherein the nutritional amount to be managed is obtained by subtracting the nutritional amount calculated from the dietary habits information on the eating out obtained in the first input step from the required amount. . 3. A second input step of acquiring a selected dish and storing it in the storage unit in order to create a menu for a predetermined period; and the dish selected in the second input step, The display step of displaying the amount of the ingredient calculated with reference to the table and the required ingredient intake for the predetermined period obtained in the fourth calculating step are provided. How to support your diet. 4. The first input step acquires dietary habit information about a dish that is often prepared and stores it in the storage unit, and the second input step acquires the dietary life information in the first input step and stores the stored information. 4. The dietary habit support method according to claim 3, wherein a dish of dietary habits information on the dish that is frequently cooked stored in a department can be selected. 5. The method according to claim 3 or 4, wherein in the second input step, food materials used for the selected dish can be added or deleted and stored in the storage unit. How to support your diet. 6. The method according to claim 3, 4 or 5, wherein in the second input step, the amount of the ingredient used for the selected dish can be changed and stored in the storage unit. How to support your diet. 7. The food according to claim 3, wherein the second input step is a search using at least one of a cooking method, a classification, a basic menu, a seasoning and a food item. Life support method. 8. The dietary support method according to claim 3, wherein the display step calculates and displays the total amount of the necessary ingredients for a predetermined period. 9. The display step calculates the purchase amount of the food material from the total amount of the food material, and displays the purchase price of the necessary food material for a predetermined period based on the purchase amount. The dietary support method according to any one of claims 3 to 8. 10. The storage unit has a recipe table in which a recipe for each dish is stored, and a plurality of dishes selected in the second input step are cooked for each dish by referring to the recipe table. 10. The method according to claim 3, further comprising a step of creating a cooking procedure by detecting and classifying the verbs related to the detected verbs and rearranging the detected verbs according to a predetermined priority order. Dietary support method. 11. The nutrition amount calculated from the eating habits information on the eating out and the nutrition amount to be managed are stored in the storage unit, and the nutrition amount ingested during a predetermined period is displayed in order to diagnose the eating habit. The dietary support method according to any one of claims 1 to 10, further comprising: 12. A dietary habit support system for supporting the preparation of a menu for a predetermined period for one or a plurality of members surrounding one dining table, the daily nutritional requirement and food based on the attributes of the members. Based on an attribute for each member stored in the storage means, a storage means having a table in which the target intake amount of each food material classified into a group and the food nutrition component for each food material or dish are stored,
With reference to the table, first calculating means for obtaining the nutritional requirement for the predetermined period and the target material intake of the predetermined period for each of the members, and obtaining dietary habit information regarding frequently used foodstuffs, The nutrition amount to be managed is obtained by subtracting the dietary restriction nutrition amount included in the attribute from the first input unit stored in the storage unit and the nutritional requirement amount for the predetermined period calculated by the first calculation unit. A nutrient amount calculated by referring to the table from the material target intake amount of the predetermined period obtained by the second calculating unit and the first calculating unit, and the nutrient amount to be managed obtained by the second calculating unit. And a third calculation means for obtaining a difference between the necessary calculation material and a necessary material for a predetermined period of time, based on the eating habits information on the frequently used ingredients acquired by the first input means. Calculate intake A dietary life support system comprising: a fourth calculation means. 13. When preparing a menu for a predetermined period for one or a plurality of members surrounding one dining table, the daily nutritional requirements and food groups are classified based on the members' attributes. Based on the dietary information acquired from the input unit, referring to the storage unit having a table in which the material target intake amount for each foodstuff and the food nutrition component for each foodstuff or dish are stored.
A recording medium recording a program executed by a control unit that supports the creation of a menu, based on the attributes of each member stored in the storage unit,
Referring to the table, a first calculating step for obtaining the nutritional requirement for the predetermined period and the target intake amount of the material for the predetermined period for each of the members, and eating habits information regarding frequently used ingredients from the input unit. It should be managed by subtracting the dietary restriction nutrition amount contained in the attribute from the first input step of acquiring and storing in the storage unit, and the nutritional requirement of the predetermined period obtained in the first calculating step. A second calculation step for obtaining a nutritional amount; a nutritional amount calculated by referring to the table from the material target intake amount for the predetermined period calculated in the first calculation step; and the management calculated in the second calculation step. A third calculation step of obtaining a difference from the nutritional amount to be performed, and a third calculation step based on the eating habits information on the frequently used ingredients acquired in the first input step. A computer-readable recording medium having recorded therein a program for causing a computer to execute a fourth calculation step of obtaining a necessary material intake for a predetermined period by minimizing the difference. 14. When preparing a menu for a predetermined period for one or more members surrounding one dining table, the daily nutritional requirements and food groups are classified based on the members' attributes. Based on the dietary information acquired from the input unit, referring to the storage unit having a table in which the material target intake amount for each foodstuff and the food nutrition component for each foodstuff or dish are stored.
A program executed by a control unit that supports the creation of a menu, based on the attributes of each member stored in the storage unit,
Referring to the table, a first calculating step for obtaining the nutritional requirement for the predetermined period and the target intake amount of the material for the predetermined period for each of the members, and eating habits information regarding frequently used ingredients from the input unit. It should be managed by subtracting the dietary restriction nutrition amount contained in the attribute from the first input step of acquiring and storing in the storage unit, and the nutritional requirement of the predetermined period obtained in the first calculating step. A second calculation step for obtaining a nutritional amount; a nutritional amount calculated by referring to the table from the material target intake amount for the predetermined period calculated in the first calculation step; and the management calculated in the second calculation step. A third calculation step of obtaining a difference from the nutritional amount to be performed, and a third calculation step based on the eating habits information on the frequently used ingredients acquired in the first input step. A program for causing a computer to execute a fourth calculation step of minimizing the difference and obtaining a necessary material intake amount for a predetermined period.