JP2010224990A - System for automatically providing well-balanced menu - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide more effective menu information to be easily implemented by a user by collecting a history of content of meal and attribute information of the user. <P>SOLUTION: The system is provided with: a user DB that stores, for each user, the attribute information of the user, and the number of servings (hereinafter referred to as an SV number) and a calorific value or the like needed per day for the user; an SV/calory information DB storing the SV number/calorific value of each dish; and a menu information DB storing menu information provided to the user. The SV number/calorific value suitable for a meal category of one of breakfast/lunch/dinner desired by the user are calculated based on the content of meal eaten in a desired day of the menu information of the user recorded in the user DB, the SV number/calorific value needed per day for the user recorded in the user DB, and the number of left meats calculated from the menu information received from a user terminal. The menu information to be provided to the user is extracted based on the SV number/calorific value calculated in reference to the menu information DB and is transmitted to the user terminal. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a menu automatic balance system that provides a user with effective menu information based on the number of servings and the calorie value.

  In general, in order to maintain a healthy body, nutrients such as carbohydrates, vitamins, and minerals, the number of servings that should be taken in a day (hereinafter also referred to as SV number), and a good balance in consideration of calorie values, etc. It is important to have a meal. However, for a variety of reasons, there are many people who have a disordered diet, such as the fact that the number of meals is low or the intake of a particular type of food is frequent, and the content of the meal is biased. . In addition, lifestyle-related diseases have become a social problem. For this reason, information on ingredients and eating habits, such as guidelines for running a well-balanced eating habits, is actively provided through the Internet and television, etc., and systems and methods for providing menus and ingredients information for health management Techniques related to this have also been proposed. (For example, see Patent Documents 1 to 6.)

JP 2008-097231 A JP 2007-249375 A JP 2007-133525 A JP 2007-058252 A JP 2006-251871 A JP 2004-054365 A

  However, the selection of ingredients necessary for a well-balanced diet and the amount of nutrients to be consumed vary depending on individual attributes such as age, sex, exercise status (physical activity), and the like. For this reason, there is a problem that it is very difficult to objectively determine a meal suitable for the person in consideration of his / her attributes only with information provided by the Internet or the like. Also, forcing users to prepare their own meals to get the necessary nutrients is a burden on the users, and a system that can manage foods and menus in total is also considered, considering eating out. ing.

  The present invention has been made in view of the above-described circumstances, and by collecting user attribute information and history of meal contents, the user can practice a balanced diet intake without difficulty. An object of the present invention is to provide an automatic menu balance system that can provide more effective menu information.

  In order to achieve the above object, a menu automatic balance system according to the present invention is a menu automatic balance system that is connected to a user terminal via a communication line and transmits menu information to the user terminal. Stores user attribute information (age, gender, body type, body fat percentage, exercise status (physical activity), etc.), the number of servings required by the user, calorie value, and menu information guided in the past The user DB, the SV / calorie information DB that stores information on the serving number and calorie value for each dish, and the serving reference value that is a unit for determining the number of dishes for each dish are associated with each dish as a staple food, a side dish, etc. Menu information DB to be grouped and stored in the food category, information receiving means for receiving a menu information transmission request sent from the user terminal, and recorded in the user DB A meal content reference means for referring to a meal content that is received from a user terminal and that has been eaten on the day on which the user wishes to guide the menu information of the user, and the user that is recorded in the referred meal content and user DB Based on the number of servings and calories required for the day, and the number of remaining meals calculated from the menu information received from the user terminal, the meal category of breakfast, lunch, or dinner that the user wishes to guide The SV number / calorie value calculating means for calculating the appropriate serving number and calorie value, and the numerical value calculated by the SV number / calorie value calculating means and the information stored in the menu information DB should be guided to the user. Menu extraction means for calculating menu and the amount of the dish for each cooking category to create menu information, and information transmission means for transmitting the menu information created by the menu extraction means to the user terminal It is characterized in.

  In the present invention, a dish that has been guided to a user who wants guidance (guidance requester) and another user who has similar attributes such as body shape and body fat percentage is provided to the guidance applicant. At this time, the number of servings and the calorie value suitable for the user are secured by guiding within the range of numerical values calculated by the SV number / calorie value calculating means. Thus, the menu automatic balance system is a system that manages an appropriate number of SVs and a calorie value for each user so as to balance the nutrition of the user and adjusts the value to an appropriate value.

  In addition, when the guidance applicant desires weight reduction, the contents of dishes eaten by other users who have similar attributes in the past and who have achieved weight reduction are calculated by the SV number / calorie value calculation means. You may make it guide within the numerical value range of the calculated guide applicant. At this time, it is preferable that the cooking information to be guided is corrected based on the guided cooking information and the serving number and the calorie value of the cooking contents actually eaten by the guidance applicant at that time.

  The menu automatic balance system according to the present invention includes an allergy information DB in which allergy information is recorded for each user, and an allergy identifying means for identifying the allergic component of the user with reference to the allergy information DB. The menu extraction means is characterized in that menu information is extracted except for dishes containing the specified allergic components.

  Furthermore, the menu automatic balance system according to the present invention is based on a restaurant DB, in which predetermined information such as a menu relating to a restaurant, the number of servings of the menu, and a calorie value is recorded, and information received from a user terminal. When it is determined that the user wants guidance, the restaurant information extraction means for extracting the restaurant to be guided to the user and the SV number / calorie value calculation means are calculated with reference to the restaurant DB. A restaurant menu extracting means for determining a menu to be guided to the user from the menus provided at the restaurant extracted by the restaurant information extracting means based on the numerical value.

  In the present invention, when a user who wants to guide eats out, a menu that provides an appropriate serving number and calorie value is guided.

  The menu automatic balance system according to the present invention is connected to a credit company server and a restaurant terminal via a communication line. When the credit company server receives accounting information by a user's credit from the restaurant terminal, It is determined that the user has performed credit accounting, and there is means for transmitting the fact to the management server. When the user has received the credit accounting from the credit company server, the user can eat and drink at the user terminal. The menu information of the restaurant where the restaurant has performed, and the contents of the meal entered by the user based on the menu list information sent from the user terminal. The number of servings and the calorie value are calculated, and the calculated numerical value is transmitted to the user terminal.

  In the present invention, upon receiving notification from the credit company, it detects that the user has eaten out, transmits a menu list of restaurants to the user's terminal, and then the number of servings of the menu contents to be returned and The calorie value is recorded in the user DB and notified to the user.

  Furthermore, the menu automatic balance system according to the present invention is configured such that when the meal received after the meal category that the user wants to guide is determined to be eating out from the information received from the user terminal, the information transmitting means The page information for registering the meal menu scheduled to be eaten at is transmitted to the user terminal, and the menu extraction means guides the user based on the meal contents input by the user based on the page information. It is characterized by extracting a menu of a desired meal category.

  In the present invention, in consideration of the case of eating out, by adjusting the meal information of the previous meal category, even if the user eats out, the number of servings and the calorie value of the day are adjusted to be optimum. enable.

  Further, the menu automatic balance system according to the present invention has a restaurant DB in which predetermined information such as a menu relating to a restaurant and the number of servings and the calorie value of the menu are recorded, and from the information received from the user terminal, the user When it is determined that the meal after the meal category for which guidance is desired is an eating out, the information transmitting means transmits to the user terminal page information for registering a meal menu scheduled to be eaten at the eating out, When it is determined from the transmitted page information and the information received from the user terminal that the user wants guidance for the current restaurant menu, the current intake calculated by the SV number / calorie value calculation means is possible. The menu that guides the user from among the menus provided at restaurants that have been extracted as the upper limit based on the numerical value, and the restaurant menu to be extracted And-menu extraction means, characterized by comprising a.

  In the present invention, when the user eats out, when extracting the restaurant to be guided, the restaurant menu is extracted and guided in consideration of the serving number and the calorie value of the meal category before eating out, so that day The number of servings and calorie values can be adjusted to be optimal.

  Here, the “value that can be ingested at present” is the caloric value that the user has already consumed and the registered caloric value of the meal that the user plans to eat out. A value obtained by subtracting the value obtained by subtracting from the calorie value necessary for the user per day.

  Further, the menu automatic balance system according to the present invention has a restaurant DB in which predetermined information such as a menu relating to a restaurant and the number of servings and the calorie value of the menu are recorded, and from the information received from the user terminal, the user When it is determined that the meal after the meal category for which guidance is desired is an eating out, the information transmitting means transmits to the user terminal page information for registering a meal menu scheduled to be eaten at the eating out, When it is determined from the transmitted page information and the information received from the user terminal that the user wants guidance for the current restaurant menu, the current intake calculated by the SV number / calorie value calculation means is possible. If it is determined that the numerical value has already exceeded the value that should be ingested in a day, the numerical value is determined from the minimum value based on the numerical value added to the excess value. Characterized by comprising a restaurant menu extraction means for extracting a restaurant that provides menus and the menu on the circumference, a.

According to the present invention, when a user desires to eat out, the restaurant that provides the optimum menu can be guided even when the numerical value that should be consumed per day is already exceeded.
Further, the menu automatic balance system according to the present invention has a restaurant DB in which predetermined information such as a menu relating to a restaurant and the number of servings of the menu and a calorie value are recorded. From the information received from the user terminal, the user When it is determined that the meal after the meal category for which guidance is desired is an eating out, the information transmitting means transmits to the user terminal page information for registering a meal menu scheduled to be eaten at the eating out, When it is determined from the transmitted page information and the information received from the user terminal that the user wants guidance for the current restaurant menu, the current intake calculated by the SV number / calorie value calculation means is possible. If it is determined that the value is close to the value that should be taken in a day, the value that is added after exceeding the value that should be taken in this day is the minimum value. A restaurant menu extraction means for extracting a restaurant that provides menus and the menu in the predetermined range, characterized by comprising a.

  In the present invention, even when the numerical value that should be ingested per day is not exceeded at the point of the guidance request, when the numerical value is approaching, that is, when the numerical value is within a predetermined range. In this case, menus and restaurants are extracted and guided to the user so that the numerical value added after the numerical value is exceeded becomes smaller.

  Furthermore, based on the number of servings and calorie values required by the user recorded in the user DB per day, past meal contents, the number of servings calculated from the meal contents, and calorie values, the user's dietary life It is characterized by having a deficient food specifying means for specifying deficient food and nutrients.

  In the present invention, for each meal content, the ingredients and nutrients are stored, and the missing ingredients and nutrients are specified and notified based on the history of the meal contents, serving number and calorie value of the user. To.

  In addition, the menu automatic balance system according to the present invention includes a body pattern table that patterns and stores predetermined body information such as weight and body fat percentage, an average number of servings and calorie values eaten by users of each body pattern Is determined for each meal category, while determining a body shape pattern that serves as a reference for menu information to be provided to the user according to a predetermined condition based on the body shape information of the user input from the user terminal, Menu information creating means for creating menu information to be guided based on the number of servings and calorie values of the body pattern and the food frequently eaten by the user of the body pattern with reference to the user DB, The information transmitting means transmits the menu information created by the menu information creating means to the user terminal instead of the menu extracting means.

  In the present invention, a body shape pattern that is a basis for creating menu information to be provided to the user is calculated according to a predetermined condition in order to approximate the target body shape of the user, and the results of the user of the body shape pattern are calculated. Create menu information using the data.

  Furthermore, the menu automatic balance system according to the present invention determines the serving number or calorie value from the meal contents when receiving the actual data of the meal contents actually eaten after guiding the menu information to the user, Serving to create menu information that guides the user so that the serving number or calorie value of the guided menu information approaches the actual data when the difference is equal to or greater than a threshold value compared to the number of served serving or calorie value A correction coefficient calculation means for correcting the number or calorie value is provided.

  In the present invention, the difference between the guided menu information and the actual data is obtained, and the menu information is created by correcting at least one of the number of servings and the calorie value so as to approach the actual data. It is possible to guide the menu information without any information.

  According to the present invention, a balanced menu suitable for a user can be objectively extracted based on the attribute information of the user and guided to the user. In addition, by comparing the number of servings / calorie value required per day with the number of servings / calorie value calculated based on past meal contents, the missing nutrients and ingredients are identified. In addition, by guiding the user, it is possible to instruct the user to have a balanced meal suitable for the user. In addition, by storing and managing the ingredients and serving number / calorie value information used for each restaurant menu, it is possible to provide appropriate menu information and menu information even when users eat out Become.

It is a system configuration figure of a menu automatic balance system by a 1st embodiment of the present invention. It is a flowchart which shows the procedure of the personal attribute information registration and setting process by the 1st Embodiment of this invention. It is a data block diagram of user information DB41 of FIG. It is a data block diagram of SV and calorie information DB42 of FIG. It is a flowchart which shows the procedure of the meal content registration process by the 1st Embodiment of this invention. It is explanatory drawing of the registration screen of the meal content by the meal content reference means of FIG. It is explanatory drawing of the registration screen of the meal content by the other Example of FIG. It is a flowchart which shows the procedure of the menu information provision process by the 1st Embodiment of this invention. It is a data block diagram of menu information DB43 of FIG. It is a flowchart which shows the procedure of the menu information provision process at the time of selecting eating out in FIG. It is a data block diagram of restaurant DB45 of FIG. It is a flowchart which shows the procedure of the credit payment process by the 1st Embodiment of this invention. It is a flowchart which shows the procedure of the eating habits improvement support process by the 1st Embodiment of this invention. It is a system block diagram of the menu automatic balance system by the 2nd Embodiment of this invention. It is a data block diagram of user DB41 of FIG. It is a data block diagram of the body shape pattern table 46 of FIG. It is a flowchart which shows the procedure of the menu information creation process by the 2nd Embodiment of this invention. It is a flowchart which shows the procedure of the correction coefficient calculating process by the 2nd Embodiment of this invention. It is a flowchart which shows the procedure of the menu extraction process by the 2nd Embodiment of this invention.

  Embodiments of the present invention will be described below. FIG. 1 is a system configuration diagram of a menu automatic balancing system according to a first embodiment of the present invention.

  In this figure, the menu automatic balance system 1 includes a management server 10 that accepts a user's meal content and menu information guidance request sent from a user 2 via a communication line 5 and executes various arithmetic processes. The web server 12 is a connection destination of the user terminal 2 and provides menu information and the like to the user. The management server 10 of the menu automatic balance system 1 is connected to the restaurant terminal 3 and a credit company server 15 that executes a settlement process via the communication line 5. The user connects to the web server 12 through the user terminal 2 such as a personal computer or a portable terminal, and exchanges data with the management server 10 via the web server 12 to register meal contents and provide menu information. receive.

  The management server 10 includes a control unit 11 that controls communication with the web server 12 and other devices 2, 3, and 15 connected to the communication line 5, a calculation unit 20 that executes various calculation processes, and the name of the user User DB 41 for recording attribute information such as sex and meal history, meal history, SV / calorie information DB 42 for storing the number of servings (hereinafter referred to as SV) and calorie values for each meal category such as breakfast, lunch, dinner, etc. Menu information DB 43 for storing menu information combining dishes for each food category such as staple food, main dish, allergy information DB 44 for storing allergy information contained in cooking ingredients, and menus provided by restaurants for each restaurant And a restaurant DB 45 that stores the number of SVs and the calorie value of the menu.

  The arithmetic unit 20 also receives information receiving means 21 for receiving information passed from the control section 11, information transmitting means 22 for transmitting information to other devices via the control section 11, and the LAN 50 of the management server 10. Information inquiry means 23 for reading and writing information by accessing each DB 41 to 45, meal content reference means 24 for recording the actual meal content sent from the user terminal 2, and meals transmitted by the user SV number / calorie value calculating means 25 for calculating the number of SVs and the calorie value of the contents, menu extracting means 26 for extracting menu information to be guided to the user within the range of the calculated SV number / calorie value, included in the dish Allergy identification means 27 for identifying dishes containing allergic components of the user from allergy information, and restaurant information extraction for extracting information on restaurants desired by the user Step 28: A restaurant menu extracting means 29 for extracting a menu to be guided to the user from the menus provided at the extracted restaurant, a menu list of the restaurant by inputting the restaurant information used by the user Use store menu distribution means 30 for transmitting the information to the user terminal, and lacking ingredients etc. identifying means 31 for determining nutrients and ingredients that are lacking in the user's diet and notifying the user. Each means 21 to 31 is a function that can be realized by a program.

Next, operation | movement of the menu automatic balance system 1 which has said structure is demonstrated.
(Personal attribute information registration / setting process)
In FIG. 2, the user first accesses the menu automatic balance system 1 through the user terminal 2 (S101). Specifically, the user terminal 2 accesses the web server 12, exchanges data with the management server 10 through the web screen of the server 12, and inputs and reads necessary data. Hereinafter, description will be given focusing on data exchange between the user terminal 2 and the management server 10.

  The management server 10 transmits screen information for inputting user attribute information and the like to the user terminal 2 (S102). The user inputs attribute information and the like in accordance with the instructions on this screen (S103). Here, the attribute information or the like refers to information on the user's age (or date of birth), gender, height, weight, body fat, address, exercise status (physical activity). The amount of physical activity can be input with reference to a meal balance guide, and the upper limit of the calorie value that can be consumed in a day can be determined by inputting a measure of exercise. In addition, information such as ingredients that are allergic and ingredients that are not good may be input together.

  When the information receiving unit 21 of the management server 10 receives the information sent from the user terminal 2 via the control unit 11 (S104), the information inquiry unit 23 uses the SV / calorie information illustrated in FIG. The DB 42 is accessed (S105).

  Then, the SV number / calorie value calculating means 25 of the management server 10 calculates the information on the user's age (birth date), gender, height, weight, body fat, and exercise status (physical activity). The user calculates the number of SVs required per day, calorie value, etc. (S106). Thereafter, the user's input information and information such as the calculated number of SVs and calorie value are recorded / updated in the user DB 41 (S107), and the user's ID / password is issued (S108).

  FIG. 3 is a data configuration diagram of the user information DB 41. For each user ID, in addition to the attribute information described above and the number of SVs required per day calculated by the SV number / calorie value calculation means 25, the calorie value, a history of meal contents and user allergy information described later, etc. Is saved.

  FIG. 4 is a data configuration diagram of the SV / calorie information DB 42. The number of SVs and calorie values necessary for one day are stored in association with each attribute such as age, sex, and weight.

  In addition, the Ministry of Agriculture, Forestry and Fisheries announced in June 2005 that the “Dietary Guidelines” (March 2000), which aims to realize a healthy and abundant eating habits, was specifically linked to the introduction of the number of SVs. And the Ministry of Health, Labor and Welfare has formulated a “meal balance guide”, in which the number of SVs has been defined as a guide value for displaying a desirable way to get the basics of meals and the approximate amount easily understood. Yes. In addition, a “meal balance guide” manual has been created, and there are companies that utilize the “meal balance guide” in the supermarket, convenience store and restaurant industry under the guidance of the Ministry of Agriculture, Forestry and Fisheries. In addition to displaying calorie values on menus and foods, the number of SVs is also displayed to guide the approximate amount.

(Meal content registration process)
Next, the meal content registration process for the day will be described with reference to FIG.
First, the user accesses the menu automatic balance system 1 from the user terminal 2 (S201), and inputs an ID / password (S202). Then, the information receiving means 21 of the management server 10 accesses the user DB 41 (S203), permits login after confirming the ID / password (S204), and the meal content reference means 24 provides the screen information for meal content registration. It transmits to the user terminal 2 (S205).

  And a user inputs the information of a meal content according to the registration screen displayed on the user terminal 2 illustrated in FIG. 6 (S206). Specifically, the user selects and inputs information such as “registration date”, “meal category (breakfast, lunch, dinner)”, “meal content (or ingredients)”, and “quantity”. At the time of input, a meal eaten on the day may be selected from a list screen (see FIG. 7) displayed on the user terminal 2 based on data stored in the menu information DB 43. In addition, in the case of foods provided by companies such as fast foods and convenience store lunches, the management server 10 side receives images by eating meals with a digital camera etc. Based on the obtained image, “material”, “weight”, etc. may be specified by pattern recognition or manually.

  When the meal content reference unit 24 of the management server 10 receives the information input by the user (S207), the SV number / calorie value calculation unit 25 calculates the SV number and calorie value taken by the user (S208). Specifically, from the information input by the user, the number of SVs, the calorie value, etc. taken in the meal checked in “Meal category” are calculated. The number of SVs is obtained by calculating how many times the quantity of the inputted meal content is calculated with respect to the reference value for each meal example, and the calorie value is obtained by the sum of the standard calorie values of the meal examples.

  And the calculated numerical value (SV number, calorie value) is transmitted to the user terminal 2 (S209). In addition, the management server 10 updates the user DB 41 with meal contents and the like (S210).

  It should be noted that the meal contents that the user regularly ingests may be registered in advance. For example, for users who have entered the data for one toast and one milk for breakfast for a predetermined period of time, the breakfast data for one toast and one milk is automatically set as default, and the user has changed. Only the data of the day is changed. Thereby, the burden of a user's input can be reduced and the convenience of a system can be improved.

(Menu information provision processing)
Next, menu information providing processing will be described with reference to FIG.
Steps S301 to S304 are the same as steps S201 to S204 in FIG. In step S <b> 305, the menu extracting unit 26 of the management server 10 transmits screen information for inputting predetermined information to the user terminal 2.

  And a user inputs the conditions of the menu information which receives provision according to the screen information displayed on the user terminal 2 (S306). For example, if you want menu information for lunch, select “Lunch” from “Breakfast / Lunch / Dinner”, or if you want a menu for “Japanese food” for the genre of cooking, For example, “Japanese” can be selected from “Japanese, Western, and Chinese”.

  When the menu extraction means 26 of the management server 10 receives the input information sent from the user terminal 2, it accesses the user DB 41 (S 307), and whether the user registers the meal contents of the day. It is determined whether or not (S308).

  If the result of this determination is that the meal content of the day has not been registered (“NO” in S308), screen information for inputting the meal content is transmitted to the user terminal 2 (S310). The user inputs meal contents according to the screen information displayed on the terminal 2 (S311). At this time, since the user may not have memorized all meal contents in detail, for example, the management server 10 displays a list of ingredients (dishes) as in the description of the meal contents registration process. You may make it transmit to the user terminal 2 and may select the meal which the user ate on that day from the list.

  In addition, the management server 10 refers to the restaurant DB 45 so that the meal to be input can be handled even when eating out, and the user terminal 2 displays a list of restaurants and a menu provided at the restaurant. May be sent to and let the user select.

  If the user cannot remember the meal contents even after performing the process of step S310, the user's past meal history is referred to, or the user's "birth date", "age", "gender" The number of SVs and the calorie value may be calculated with reference to the meal history of other users that are similar to the above.

  Next, when the menu extraction unit 26 of the management server 10 receives the input information sent from the user terminal 2 in step S312, the management server 10 receives (or receives) (or receives the SV number / calorie value calculation unit 25). The number of SVs and the calorie value of the meal content extracted from the past history and the like are calculated (S313). Then, the “number of SVs / calorie value calculated in step S313” is subtracted from the “number of SVs / calorie value necessary for one day” of the user recorded in the user DB 41, and can be consumed in subsequent meals. The SV number / calorie value is calculated (S314).

  In step S308, when the meal content of the day is registered (“YES” in S308), the management server 10 registers the meal content registered with reference to the user DB 41 by the information inquiry means 23. Is extracted (S309), and the process proceeds to step S313.

  After the process of step S314, the meal category input by the user is referred to (S315). When the user has selected breakfast, the number of SVs / calorie value that can be ingested thereafter is divided by 3, and the number of SVs / calorie value that is desirable to be consumed in this meal is calculated (S316). If the user has selected lunch, the number of SVs that can be consumed thereafter is divided by 2 (S317), and if the user has selected dinner, the number of SVs that can be subsequently consumed. Divide the calorie value by 1 (S318), and calculate the number of SVs and the calorie value that are desired to be consumed in this meal.

  The above is a calculation example based on the premise that the calorie value necessary for one day is divided into three parts at breakfast, lunch, and dinner, but it may be divided at different constant ratios.

  In addition, when breakfast or lunch is selected, when it is determined that the meal after “this meal” is a meal out, for example, the average number of SVs / calorie value when the management server 10 eats out The SV number / calorie value at the time of eating out may be calculated, and the “number of SVs / calorie value desirable to be taken in this meal” may be calculated from the numerical value excluding the numerical value.

  Next, the management server 10 accesses the menu information DB 43 by the information inquiry means 23 (S319), and determines the menu to guide the user (S320). Specifically, the menu extracting unit 26 of the management server 10 calculates the calorie value calculated by referring to the menu information DB 43 based on the calculated “number of SVs / calorie value that need to be taken in this meal”. The menu to guide the user is determined by extracting a combination of dishes in which the number of SVs is equal to or greater than the calculated value. FIG. 9 shows a data configuration example of the menu information DB 43. For each food category such as staple food and main dish, a dish in the meal example and a reference value for the number of SVs are stored in association with each other.

  As a method for creating the menu information, for example, dishes are randomly calculated so as to satisfy the number of SVs for each dish category in the meal category and dish genre selected by the user. At this time, a combination of dishes may be patterned in advance and the pattern may be extracted. Then, the dishes belonging to the category are added in the order of the prioritized cuisine categories until the calorie value is equal to or less than the calorie value calculated by the SV number / calorie value calculating means 25 and within the predetermined range of the calorie value. If the SV number is equal to or greater than a predetermined value determined from the value calculated by the SV number / calorie value calculation means 25 and the calorie is not yet within the predetermined range, each dish or a predetermined food category Increase the amount of dishes in the area until it falls within a predetermined range. Thus, the menu information is created by calculating the number of dishes, the number of dishes and the amount of dishes for each dish category.

  In addition, with reference to the allergy information DB 44 in which allergy information for each ingredient is recorded, dishes that are allergic when the user is not good at cooking / ingestion may be excluded from the menu. In addition, the user's date of birth / gender / height / weight / body fat / exercise status (physical activity) is preferentially extracted for other users, or the user's past You may make it remove | exclude the dish which the said user had eaten recently with reference to the content of a meal.

  And the management server 10 transmits the extracted menu to a user terminal by the information transmission means 22 (S321), and updates user DB41 (S322).

  Next, based on FIG. 10, the process procedure in the case of the user who has selected the “restaurant menu” as the provision condition will be described. Steps S401 to S418 are basically the same as steps S301 to S318 in FIG. 8, but the difference from FIG. 8 is that, first, in step S406, the user sets the “restaurant” as the condition of the menu information to be provided. Select “Menu”. In this case, the user may input a desired restaurant in advance, and the input restaurant information may be stored in the user DB 41.

  The processing contents of steps S416 to S418 are basically the same as those of steps S316 to S318, but in steps S416 and S417, when it is determined that the meal after “this meal” is a restaurant. The management server 10 calculates the SV number / calorie value at the time of eating out with reference to the average number of SVs / calorie value when eating out. -You may make it calculate a "calorie value."

  In addition, it is assumed that the dinner restaurant menu and the number of SVs and the calorie value for each menu are registered in the restaurant DB. For example, if breakfast is already registered and dinner is decided to be eaten at a social gathering, etc., and if you are looking for a set meal for lunch, deduct breakfast and dinner from the daily calorie intake. The restaurant which provides a well-balanced set meal within the calorie value which can be ingested can be searched. At this time, when the calorie value is over at breakfast and dinner, or when the calorie value that can be consumed is small, the restaurant may be guided so that the intake calorie value becomes smaller while displaying the over amount.

  In step S419, the management server 10 accesses the restaurant DB 45 by the information inquiry means 23 and extracts information on the restaurant to be guided to the user (S420). Specifically, the management server 10 extracts information on a restaurant from the restaurant DB 45 when a restaurant where the user wishes to eat and drink is recorded in the user DB 41. Moreover, when the user terminal 2 has a GPS function, the user's position is confirmed by GPS, a nearby restaurant is identified, and information on the identified restaurant is extracted with reference to the restaurant DB 45. You may do it. FIG. 11 shows a data configuration example of the restaurant DB 45. A restaurant ID, a restaurant name, GPS location information, a food genre such as Japanese food, Chinese food, a calorie value for each menu, and a number of SVs for each food category are stored in association with each other.

  Note that the number of restaurants to be extracted is not necessarily one, and a plurality of restaurants may be picked up and guided to the user.

  Next, the management server 10 accesses the restaurant DB 45 by the information inquiry means 23 and calculates from the menu provided at the restaurant extracted in step S420 “the number of SVs that are desired to be consumed in this meal” Refer to “calorie value” and select a dish to be guided to the user terminal 2. For example, a menu in which the number of SVs is equal to or greater than the calculated value below the calculated calorie value is extracted.

  Then, the restaurant specified in step S420 and the information on the dish selected in step S422 are transmitted to the user terminal 2 (S423), and the contents of the meal guided to the user are added to the user DB 41 (S424).

(Credit payment processing)
Next, credit settlement processing when paying at an affiliated credit company using the guided restaurant will be described with reference to FIG.

  When the user receives restaurant information from the management server 10 via the user terminal 2 (S501), the user eats with the restaurant information guided by the user and pays at the partner credit company (S502). Thereafter, information on restaurant use is transmitted from the affiliated credit company server 15 to the management server 10 (S503). In addition, when paying with other than the affiliated credit, the user accesses the web server 12 and inputs information for using the restaurant.

  And the use shop menu delivery means 30 of the management server 10 transmits the menu list of the restaurant to the user terminal 2, and prompts registration (S504).

  When the user selects the meal content information displayed on the user terminal 2 (S505), the management server 10 receives the information input by the user (S506).

  Then, the management server 10 transmits information on the SV number and calorie value calculated by the SV number / calorie value calculating means 25 to the user terminal 2 (S507), and updates the record of the user DB 41 (S508).

(Eating habits improvement proposal support process)
Next, a procedure for eating habits improvement support processing will be described with reference to FIG.
Steps S601 to S604 are the same as steps S201 to S204 in FIG.
In step S605, the shortage ingredients identification unit 31 of the management server 10 accesses the user DB 41 to refer to the past meal contents of the user, and the SV number / calorie value necessary for the user per day. And the SV number / calorie value in the past meal of the user are compared (S607).

  Then, with reference to the SV / calorie information DB 42, the nutrients / food ingredients that are insufficient in the user's eating habits are determined (S 608), and the determined nutrient / food ingredients information is transmitted to the user terminal (S 609). The record in the user DB 41 is updated (S610).

  As described above, according to the present embodiment, the SV / calorie information DB for storing the standard SV number / calorie value and nutrient information according to age, sex, body type, etc. A menu information DB is provided to store and manage foods by classifying them into dishes such as side dishes, and the necessary number of SVs and calories are extracted by referring to both DBs based on the user's attribute information. A suitable and balanced menu can be extracted objectively and guided to the user.

  In addition, by comparing the SV number / calorie value necessary for a user with the SV number / calorie value calculated based on past meal contents, the missing nutrients / foods, etc. are identified. In addition, by guiding the user, it is possible to instruct the user to have a balanced meal suitable for the user. Also, by storing and managing the ingredients used for each restaurant menu and the number of SVs and calorie value information, it is possible to provide appropriate menu information and menu information even when the user eats out Become.

Next, a second embodiment of the present invention will be described.
In the present embodiment, menu information effective for the user is automatically created, and an appropriate menu is guided to each user.

FIG. 14 is a system configuration diagram of the menu automatic balancing system 1 according to the second embodiment.
The difference from FIG. 1 is that the menu information creating means 32 for creating menu information according to the change in the body shape of the user and the correction coefficient calculation for calculating the correction coefficient for correcting the standard number of SVs and calorie value for each user. Means 33 is provided, and the menu extracting means 26 extracts menu information to be guided with respect to the number of SVs and the calorie value corrected to the correction coefficient. As shown in FIG. 15, the user DB 41 according to the present embodiment can record daily history of body type information such as weight and body fat percentage, exercise status, health status, etc., as well as meal history. A correction coefficient to be described later is configured to be stored. Also, as shown in FIG. 16, a body pattern table 46 is provided, which is patterned based on predetermined body information such as body weight and body fat percentage, and is input to the user DB 41 by inputting body shape information from the user terminal 2. The body pattern corresponding to the body information is recorded in time series.
Hereinafter, functions newly added in the present embodiment will be described with reference to FIGS.

(Menu information creation process)
In FIG. 17, the menu information creating means 32 first accesses the user DB 41 (S701), and repeats the following processing for all user IDs in the user DB 41 (S702a, S702b). First, the first body pattern of the user ID is extracted (S703), and a predetermined predetermined value such as a weight loss of 10% is extracted as an extraction condition with respect to the current body pattern of the user who is the menu information providing target. It is determined whether or not the body pattern has changed in proportion (S704). If the body pattern has changed by a predetermined ratio, it is then determined whether or not it is within a reference period such as 6 months (S705). Next, it is determined whether or not the health condition is good (S706). If the health condition is good, the contents of dishes, the number of SVs, and the calorie value are counted for each meal category (S707). Specifically, the number of SVs and the calorie value are stored in association with the body pattern extracted in step S703. If there is already stored data, the averaging process is performed. The food contents are sorted from the most frequent.

  Thereafter, it is determined whether or not the user ID is the final body pattern (S708). If it is not the final body pattern, the next body pattern is extracted (S709), and the process proceeds to step S704. (“YES” in S708), the above processing (S703 to S709) is repeated for the next user ID.

  By the above processing, menu information is created based on the average number of SVs, calorie value, and frequent dish contents of the body pattern in which data such as the weight of the current body pattern of the person to whom the menu information is provided has changed by a predetermined ratio can do. This predetermined ratio may be settable for each user. In addition, when the number of SVs, the average value of calorie values, and the frequency of cooking contents are calculated in a batch process in advance for each body pattern, the calculation results are stored in the menu information DB 43, and menu information is provided. The number of SVs of the body type pattern to be provided based on the current body type pattern of the user, the average value of the calorie value, and the dish content with high frequency may be extracted from the menu information DB 43 and provided.

(Correction coefficient calculation process)
In FIG. 18, when the correction coefficient calculation means 33 receives performance data (meal content actually eaten) after guiding the menu information for each user (“YES” in S801), the received meal content The SV number and calorie value are determined (S802), and compared with the number of SVs and calorie values that have been guided (S803). The correction coefficient of the user is changed so as to approach (step S805). For example, the correction coefficient can be changed by the following equation.
Correction coefficient = Correction coefficient-α

Here, the initial value of the correction coefficient = 1
α = 0.1 (calorie value of the menu information that was guided> calorie value of the result data)
α = −0.1 (calorie value of guided menu information <calorie value of performance data)
In addition, you may make it determine the value of (alpha) based on the magnitude | size of the difference of the guided menu information and performance data.

  Similarly, in the case of the number of SVs, if the difference between the number of SVs of the guided menu and the number of SVs of the performance data is equal to or greater than a predetermined value, the number of SVs of the user is corrected so as to approach the performance data.

(Menu extraction process)
The menu extracting unit 26 according to the present embodiment replaces the processing after step S314 in FIG. 8 with the following processing.

  That is, in FIG. 5, after calculating the number of SVs and the calorie value of the received meal contents by the process of step S313, the user's body pattern is extracted (S901), and the body type of the meal category to be calculated is extracted. The average SV number and calorie value of the pattern are calculated (S902).

  Next, it corrects by multiplying the extracted average value by the correction coefficient of the user, outputs the corrected SV number and calorie value (S903), and extracts the menu information to be guided using the output value. (S904). At this time, the menu information classified in the higher rank is extracted for the body pattern. Then, the extracted menu information is transmitted to the user terminal 2 (S905), and the user DB 41 is updated (S906).

  As described above, according to the present embodiment, in consideration of changes in body pattern such as weight loss due to diet for each body pattern, the number of SVs, calorie values, and cooking contents that are highly effective are recorded, and based on this, the user can be recorded. Since the menu information is provided, it is possible to guide the menu more effectively than in the first embodiment. In addition, a correction coefficient is set for each meal category for each user, the standard SV number or the calorie value is corrected by this correction coefficient, and the SV number and the calorie value of the menu to be guided to the user are calculated. Since the menu is determined, it is possible to provide menu information that matches the characteristics of the user.

DESCRIPTION OF SYMBOLS 1 Menu automatic balance system 2 User terminal 3 Restaurant terminal 5 Communication line 10 Management server 11 Control part 12 Web server 15 Credit company server 20 Calculation part 21 Information receiving means 22 Information transmission means 23 Information inquiry means 24 Meal content reference means 25 SV number / calorie value calculation means 26 Menu extraction means 27 Allergy identification means 28 Restaurant information extraction means 29 Restaurant menu extraction means 30 Store menu distribution means 31 Shortage food etc. identification means 32 Menu information creation means 33 Correction coefficient calculation means 41 User DB
42 SV / calorie information DB
43 Menu information DB
44 Allergy Information DB
45 Restaurant DB
46 Body pattern table 50 LAN

Claims (12)

A menu automatic balance system that connects to a user terminal via a communication line and transmits menu information to the user terminal,
A user DB that stores user attribute information for each user, the number of servings required by the user per day, calorie value, menu information guided in the past,
SV / calorie information DB that stores information on the number of servings and calorie value for each dish,
A menu information DB for associating serving reference values, which are units for determining the number of dishes for each dish, and grouping and storing each dish into dishes such as staple food and side dish
Information receiving means for receiving a menu information transmission request sent from the user terminal;
Meal content reference means for referring to the meal content eaten on the day desired to guide the menu information of the user recorded in the user DB or received from the user terminal;
Based on the content of the referenced meal, the number of servings and calorie values required by the user recorded in the user DB per day, and the number of remaining meals calculated from the menu information received from the user terminal, SV number / calorie value calculating means for calculating the number of servings and calorie value suitable for any meal category of breakfast, lunch, or dinner that the user wants to guide;
Menu information by calculating the dish to be guided to the user based on the numerical value calculated by the SV number / calorie value calculating means and the information stored in the menu information DB and the amount of the dish for each dish category Menu extraction means to create,
Information transmitting means for transmitting the menu information created by the menu extracting means to a user terminal;
Menu automatic balance system characterized by having   The menu extracting means refers to a dish guided to a user who wishes to guide menu information based on the user DB and other users having similar attribute information to the user, and the SV number / calorie value. 2. The menu automatic balance system according to claim 1, wherein a menu to be guided to the user is extracted within a range of numerical values calculated by the calculation means.   An allergy information DB in which allergy information is recorded for each user, and an allergy identifying means for identifying the allergic component of the user with reference to the allergy information DB, wherein the menu extracting means identifies the allergic component identified The menu automatic balance system according to claim 1, wherein menu information is extracted by removing foods that contain food.   It is determined that the user wishes to guide the restaurant menu from the restaurant DB in which predetermined information such as a menu relating to the restaurant and the serving number and calorie value of the menu is recorded, and information received from the user terminal. In this case, referring to the restaurant DB, the restaurant information extracting means for extracting the restaurant to be guided to the user and the numerical value calculated by the SV number / calorie value calculating means, the restaurant The restaurant menu extracting means for determining the menu to be guided to the user from the menus provided at the restaurant extracted by the information extracting means. Menu automatic balance system described in 1. A credit company server having means for determining that the user has performed credit accounting and transmitting identification information of the user and the restaurant to the menu automatic balance system upon receiving accounting information by the user's credit from the restaurant terminal; Connected via a communication line,
When the identification information of the user and the restaurant is received from the credit company server, the use store that distributes the menu list information of the restaurant where the user eats and drinks to the user terminal corresponding to the identification information of the user With menu delivery means,
The SV number / calorie value calculating means receives meal contents inputted by the user based on the menu list information sent from the user terminal, and calculates a serving number and a calorie value regarding the received meal contents. 5. The menu automatic balance system according to claim 1, wherein the calculated numerical value is transmitted to the user terminal.   When it is determined from the information received from the user terminal that the meal after the meal category that the user wants to guide is a meal, the information transmission means registers a meal menu to be eaten at the meal The menu extracting means extracts the menu of the meal category that the user wants to guide based on the contents of the meal input by the user based on the page information. The menu automatic balance system according to any one of claims 1 to 5, wherein:   It has a restaurant DB in which predetermined information such as a menu relating to a restaurant and the number of servings and calorie value of the menu is recorded, and from the information received from the user terminal, after the meal category that the user wants to guide When it is determined that the meal is a meal, the information transmission means transmits page information for registering a meal menu scheduled to be eaten at the user terminal, and the transmitted page information and the user. When it is determined from the information received from the terminal that the user wants guidance for the current restaurant menu, based on the current ingestible numerical value calculated by the SV number / calorie value calculating means, A restaurant menu extracting means for determining and extracting a menu to be guided to the user from the menus provided at the restaurant where the value is extracted as the upper limit value. Menu automatic balancing system according to any one of claims 1 to 5,.   It has a restaurant DB in which predetermined information such as a menu relating to a restaurant and the number of servings and calorie value of the menu is recorded, and from the information received from the user terminal, after the meal category that the user wants to guide When it is determined that the meal is a meal, the information transmission means transmits page information for registering a meal menu scheduled to be eaten at the user terminal, and the transmitted page information and the user. When it is determined from the information received from the terminal that the user wants to guide the current restaurant menu, the current ingestible numerical value calculated by the SV number / calorie value calculating means is already in one day. If it is determined that the value to be ingested has been exceeded, the menu and the menu in which the value is within the predetermined range from the minimum value based on the value added to the excess value. Menu automatic balancing system according to any one of claims 1 to 5, characterized in that and a restaurant menu extraction means for extracting a restaurant to provide.   It has a restaurant DB in which predetermined information such as a menu relating to a restaurant and the number of servings and calorie value of the menu is recorded, and from the information received from the user terminal, after the meal category that the user wants to guide When it is determined that the meal is a meal, the information transmission means transmits page information for registering a meal menu scheduled to be eaten at the user terminal, and the transmitted page information and the user. When it is determined from the information received from the terminal that the user wishes to guide the current restaurant menu, the current ingestible numerical value calculated by the SV number / calorie value calculating means is the daily intake If it is determined that the numerical value to be approached is close, the menu to be added after exceeding the numerical value that should be taken on this day is within the predetermined range from the minimum value and the corresponding menu. Menu automatic balancing system according to any one of claims 1 to 5 and restaurant menus extracting means for extracting a restaurant to provide a-menu, comprising the.   Based on the number of servings, calorie values, past meal contents, and the number of servings calculated from the meal contents and calorie values required by the user recorded in the user DB, The menu automatic balance system according to any one of claims 1 to 9, further comprising a deficient food specifying means for specifying deficient food and nutrients. A body type pattern table that stores predetermined body type information such as body weight and body fat percentage in a pattern, and calculates the average number of servings and calorie values eaten by the user of each body type pattern for each meal category. Determining a body shape pattern serving as a reference for menu information to be provided to the user based on a predetermined condition based on the body shape information input from the user, and the serving number and calorie value of the body shape pattern; and Menu information creating means for creating menu information to be guided based on dishes frequently eaten by the user of the figure pattern with reference to the user DB,
The menu automatic balance according to any one of claims 1 to 10, wherein the information transmitting means transmits the menu information created by the menu information creating means to a user terminal instead of the menu extracting means. system.   When you receive the actual data of the meal contents you actually ate after guiding the menu information to the user, determine the serving number or calorie value from the meal contents, compare with the guided serving number or calorie value, Correction coefficient calculating means for correcting the serving number or calorie value for creating the menu information to guide the user so that the serving number or calorie value of the guided menu information approaches the performance data when the difference is equal to or greater than the threshold value The menu automatic balance system according to any one of claims 1 to 11, wherein the menu automatic balance system is provided.