JP2020197889A - Eating-and-drinking supporting system, eating-and-drinking supporting server, program, and user terminal - Google Patents

Abstract

To provide an eating-and-drinking supporting system, an eating-and-drinking supporting server, a program, and a user terminal which allow a user to have a diet life with an excellent nutrition balance.SOLUTION: The eating-and-drinking supporting system includes: information management means for managing information on sale of food for home replacement meals of a user and information on eating-out of the user; and nutrition unbalance generation means for generating nutrition unbalance information showing unbalanced nutrients of the user on the basis of the information managed by the information management means. The eating-and-drinking supporting system further includes nutrition unbalance generation means for generating nutrition unbalance information showing unbalanced nutrients of the user on the basis of information managed by home replacement meal management means and information managed by eating-out management means and displaying the nutrition unbalance information in a user terminal.SELECTED DRAWING: Figure 3

Description

The present invention relates to a food and drink support system, a food and drink support server, a program, and a user terminal that support the eating and drinking of consumers.

Increasing health consciousness in recent years has led consumers to demand a more nutritionally balanced diet. However, it is difficult to determine whether the food or drink or foodstuff that the consumer has eaten, purchased, or intends to purchase has an excellent nutritional balance. Therefore, a nutritional management system has been proposed to determine the nutritional balance by examining the purchase amount of eight food types (meat, fish, eggs, soybean products, dairy products, vegetables, fruits, rice) (for example). , See Patent Document 1)

JP-A-2010-92196

However, there may be significant differences in the nutrients contained in foods that belong to the same food type. For example, there is a big difference in the nutrients contained in chicken fillet and pork loin, even if they are the same meat. Since the system of Patent Document 1 does not consider the difference in nutrients contained in foods, it cannot be said that the accuracy of determining whether the nutritional balance is good or bad is sufficient, and it is not always possible to have a meal with an excellent nutritional balance. Was not limited.

An object of the present invention is to provide a food and drink support system, a food and drink support server, a program, and a user terminal that enable eating and drinking with an excellent nutritional balance.

In order to achieve the above object, the food and drink support system according to the present invention includes information management means for managing information on food sales for home eating by the user and information on eating out by the user, and information managed by the information management means. Based on this, it is characterized by comprising a nutritional bias information generating means for generating nutritional bias information indicating the bias of the user's nutrients.

In order to achieve the above object, the food service support system according to the present invention includes a food service management means for at least managing information on food sales for a user's home meal, and a food service management means for at least managing information on the user's food service. A food and drink support system including a user terminal owned by the user, the restaurant management means, the restaurant management means, and a communication means capable of communicating with the user terminal, and information managed by the restaurant management means. Further, the nutrition bias information generating means for generating the nutrition bias information indicating the bias of the nutrients of the user based on the information managed by the restaurant management means and displaying the nutrition bias information on the user terminal is provided. It is a feature.

In order to achieve the above object, the food and drink support system according to the present invention includes a food and drink management terminal that at least manages information on food sales for home meals, a food and drink management terminal that at least manages information on eating out, and a user owned by the user. A food and drink support system including a terminal, the food management terminal, the food management terminal, and a server device capable of communicating with the user terminal. The food management terminal is a food for home eating purchased by the user. Eating and drinking food information transmitting means for transmitting the eating and drinking food information regarding the eating and drinking food purchased to the server device is provided, and the eating and drinking management terminal transmits the eating and drinking food and drink information regarding the food and drink eaten by the user to the server device. The user terminal includes the object information transmitting means, and the user terminal receives the user information transmitting means for transmitting the user information for the server device to identify the user to the server device and the nutritional bias information transmitted from the server device. The server device includes a nutritional bias information output means for outputting the received nutritional bias information, and the server device includes a user information receiving means for receiving the user information transmitted from the user information transmitting means and the user information. A user information storage means for storing the user information received by the receiving means and a home-meal purchase for storing the home-meal purchase food information transmitted from the home-meal purchase food information transmission means as the user's home-meal purchase food information. The food information storage means, the food / drink information storage means for storing the food / drink information transmitted from the food / drink information transmission means of the user as the food / drink information of the user, and the food / food information storage means for purchasing food at home. The user who analyzes the food nutrition information regarding the nutritional value of each type of nutrient of the food specified from the stored food information of the user who purchased the food, and also stores the food information storage means for eating and drinking. The food and drink nutrition information regarding the nutritional value of each type of nutrients of the food and drink specified from the above-mentioned eating and drinking food and drink information is analyzed, and based on these analysis results, the nutritional bias information indicating the bias of the user's nutrients is obtained. It is characterized by including a nutrition bias information generating means for generating and a nutrition bias information transmitting means for transmitting the nutrition bias information generated by the nutrition bias information generating means to the user terminal.

In order to achieve the above object, the food and drink support server according to the present invention includes a food and drink management terminal that at least manages information on food sales for home meals, a food and drink management terminal that at least manages information on eating out, and a user terminal owned by the user. A food and drink support server capable of communicating, which is a user information receiving means for receiving user information for identifying the user from the user terminal, and a user information storage for storing the user information received by the user information receiving means. The means, the food purchase information storage means for storing the food purchased by the user, which is transmitted from the food management terminal, and storing the food information for the food purchased by the user as the food information for the food purchased by the user. The eating and drinking information storage means for storing the eating and drinking information regarding the food and drink eaten by the user, which is transmitted from the eating and drinking management terminal, and the eating and drinking food information storing means for storing the eating and drinking information of the user. The user who analyzes the food nutrition information regarding the nutritional value of each type of nutrient of the food specified from the stored food information of the user who purchased the food, and also stores the food information storage means for eating and drinking. The food and drink nutrition information regarding the nutritional value of each type of nutrients of the food and drink specified from the above-mentioned eating and drinking food and drink information is analyzed, and based on these analysis results, the nutritional bias information indicating the bias of the user's nutrients is obtained. It is characterized by including a nutrition bias information generating means for generating and a nutrition bias information transmitting means for transmitting the nutrition bias information generated by the nutrition bias information generating means to the user terminal.

In order to achieve the above object, when the food service support server according to the present invention receives the user information, whether or not the food service purchased food information corresponding to the user information is already stored in the food service management terminal. Inquiry means for internal employment to send inquiries about, and when the user information is received, send an inquiry as to whether or not the food and drink information corresponding to the user information is already stored in the food service management terminal. Further provided with means, the food service purchase food information storage means stores the food service purchase food information transmitted from the food service management terminal that has received the inquiry as the food service purchase food information of the user. Then, the food service information storage means stores the food service information transmitted from the food service management terminal that has received the inquiry as the food service information of the user, and the food service information generation means Even if the food service purchased food information stored in the food service information storage means for food service purchased is only the food service purchased food service information transmitted from the food service management terminal that received the inquiry, the nutrition. Even if the food service information stored in the food service information storage means is only the food service information transmitted from the food service management terminal that has received the inquiry, the bias information is generated. It is characterized in that it generates the nutritional bias information.

In the food and drink support server, the food and drink information for eating out includes purchase amount information indicating the purchase amount for each purchased food, and the food and drink information for eating out includes food and drink for each food and drink eaten by the user. The nutritional bias information generation means including the amount information is based on the purchase amount information stored in the food purchase information storage means for eating out and the food and drink amount information stored in the food service information storage means for eating out. , The nutritional bias information is generated.

The food and drink support server is a health-oriented information receiving means for receiving health-oriented information regarding the user's health-consciousness from the user terminal, and a health-oriented information storage for storing the health-oriented information received by the health-oriented information receiving means. The nutritional bias information generating means further comprises means, and the nutritional bias information generating means generates the nutritional bias information according to the health-oriented information stored in the health-oriented information storage means.

The food and drink support server is extracted by the recommended food extraction means for extracting the type of food recommended to the user according to the nutrition bias information generated by the nutrition bias information generation means, and the recommended food extraction means. Using the food extracted by the recommended food extraction means as a material, and the food information transmitting means for eating the food, which extracts the food information related to the food for home eating containing the food as a material and transmits the extracted food information to the user terminal. Further provided is a food / drink information transmitting means for extracting food / drink information regarding the food / drink for eating out, and transmitting the extracted food / drink information to the user terminal.

In order to achieve the above object, the program according to the present invention can communicate with a food management terminal that at least manages information on food sales for home eating, a food management terminal that at least manages information on eating, and a user terminal owned by the user. A user information receiving means for receiving user information for identifying the user from the user terminal, a user information storing means for storing the user information received by the user information receiving means, and the above. The food purchase information storage means for storing the food purchased by the user regarding the food purchased by the user, which is transmitted from the food management terminal, as the food information purchased by the user, and the food management terminal. The food and drink information storage means for eating and drinking, which is transmitted and stores the food and drink information about the food and drink eaten by the user, as the food and drink information for the user, and the user stored in the food information storage means for purchasing home meals. The user's eating and drinking food and drink stored in the eating and drinking food information storage means storage means while analyzing the food nutrition information regarding the nutritional value of the food specified from the eating and drinking food information of the above for each type of nutrient. Food and drink nutrition information regarding the nutritional value of each type of food and drink specified from the information is analyzed, and based on these analysis results, nutritional bias information indicating the bias of the user's nutrients is generated. It is characterized in that it functions as a generation means and a nutrition bias information transmission means for transmitting the nutrition bias information generated by the nutrition bias information generation means to the user terminal.

In order to achieve the above object, the user terminal according to the present invention can communicate with a food management terminal that at least manages information on food sales for home eating, a food management terminal that at least manages information on eating, and a food and drink support server. A user terminal owned by a user, a user information receiving means for receiving user information for identifying the user from the user terminal, and a user information storage for storing the user information received by the user information receiving means. The means, the food purchase information storage means for storing the food purchased by the user, which is transmitted from the food management terminal, and storing the food information for the food purchased by the user as the food information for the food purchased by the user. The eating and drinking information storage means for storing the eating and drinking information regarding the food and drink eaten by the user, which is transmitted from the eating and drinking management terminal, and the eating and drinking food information storing means for storing the eating and drinking information of the user. The user who analyzes the food nutrition information regarding the nutritional value of the food specified from the stored food information for the purchased food at home and which is stored in the food / drink information storage means storage means. The food and drink nutrition information regarding the nutritional value of each type of nutrients of the food and drink specified from the above-mentioned eating and drinking food and drink information is analyzed, and based on these analysis results, the nutritional bias information indicating the bias of the user's nutrients is obtained. Receives the nutritional bias information from a server having a nutritional bias information generating means to be generated and a nutritional bias information transmitting means to transmit the nutritional bias information generated by the nutritional bias information generating means to the user terminal. ..

The food and drink support system, food and drink support server, program, and user terminal in the present invention have made it possible to eat and drink with an excellent nutritional balance.

It is a figure which shows the whole structure of the eating and drinking support system which concerns on embodiment of this invention. It is a figure explaining the component which concerns on the eating meal in the eating and drinking support system of embodiment of this invention. It is explanatory drawing of the outline which concerns on the eating meal of the embodiment of this invention. It is a figure which shows the data structure of the sale product information which concerns on a meal. It is a figure which shows the data structure of the electronic receipt information which concerns on a meal. It is a figure which shows the data structure of the user information database which concerns on a meal. It is a figure which shows the data structure of the history information database for each user concerning a meal. It is a figure which shows the data structure of the nutritional value database by the foodstuff which concerns on a home meal. It is a figure which shows the data structure of the required amount database concerning a meal. It is a figure which shows the data structure of the efficacy database which concerns on eating home. It is a figure which shows the data structure of the ingestion foodstuff model database which concerns on eating home. It is a figure which shows the data structure of the recipe database which concerns on a meal. It is a figure which shows the flow of the whole processing in the eating and drinking support system which concerns on embodiment of this invention concerning a meal. It is a flowchart which shows the nutrition evaluation process which concerns on eating home. It is a flowchart which shows the process of confirming the purchase amount of the food material from the ID-POS data which concerns on the eating at home. It is a flowchart which shows the foodstuff purchase amount determination process which concerns on a home-meal. It is a flowchart which shows the nutrient intake calculation process which concerns on a home meal. It is explanatory drawing which shows the nutrient intake calculation processing for each family member which concerns on eating home. It is explanatory drawing which shows the allocation of the nutrient by day to affect the eating at home. It is a flowchart which shows the preference identification process for each user concerning the eating meal. It is a flowchart which shows the recommended foodstuff extraction process which concerns on a home-meal. It is a flowchart which shows the recommended recipe extraction process which concerns on a home-meal. It is a figure which shows the top screen which concerns on eating home. It is a figure which shows the user registration screen which concerns on a meal. It is a figure which shows the family registration screen which concerns on eating home. It is a figure which shows the nutrition evaluation screen which concerns on a home meal. It is a figure which shows the recommended food material screen which concerns on a home-meal. It is a figure which shows the recommended recipe screen which concerns on a home-meal. It is a figure explaining the component which concerns on eating out in the eating and drinking support system of embodiment of this invention. It is a figure explaining the restaurant system of the embodiment of this invention. It is a figure explaining the user person registration process in the restaurant terminal of the embodiment of this invention. It is a figure explaining the food / drink registration process in the restaurant terminal of the embodiment of this invention. It is explanatory drawing of the outline concerning eating out of embodiment of this invention. It is a figure which shows the data structure of the sale product information which concerns on eating out. It is a figure which shows the data structure of the user information database which concerns on eating out. It is a figure which shows the data structure of the history information database for each user concerning eating out. It is a figure which shows the data structure of the nutritional value database by foodstuff which concerns eating out. It is a figure which shows the data structure of the required amount database concerning eating out. It is a figure which shows the data structure of the efficacy database which concerns on eating out. It is a figure which shows the data structure of the ingestion foodstuff model database which concerns on eating out. It is a figure which shows the data structure of the recipe database which concerns on eating out. It is a figure which shows the flow of the whole processing in the eating and drinking support system which concerns on embodiment of this invention concerning eating out. It is a flowchart which shows the nutrition evaluation process which concerns on eating out. It is a flowchart which shows the process of determining the amount of food and drink from the food and drink history data related to eating out. It is a flowchart which shows the food and drink amount determination process which concerns on eating out. It is a flowchart which shows the nutrient intake calculation process which concerns on eating out. It is explanatory drawing which shows the nutrient intake calculation processing of the user to eat out. It is explanatory drawing which shows the allocation of the nutrient by day to affect eating out. It is explanatory drawing which shows the allocation of nutrients by day which combined eating out and eating out. It is a flowchart which shows the preference specifying process for each user related to eating out. It is a flowchart which shows the recommended foodstuff extraction process which concerns on eating out. It is a flowchart which shows the recommended recipe extraction process which concerns on eating out. It is a figure which shows the top screen which concerns on eating out. It is a figure which shows the user registration screen which concerns on eating out. It is a figure which shows the split Dutch fellow registration screen which concerns on eating out. It is a figure which shows the nutrition evaluation screen which concerns on eating out. It is a figure which shows the recommended food material screen which concerns on eating out. It is a figure which shows the recommended recipe screen which concerns on eating out. It is a figure which shows the structure of the taste information database for each food material which concerns on the 1st modification. It is a flowchart which shows the user food material taste identification processing which concerns on the 1st modification. It is explanatory drawing which shows the nutrient intake calculation processing of the user 's home meal which concerns on the 2nd modification.

Hereinafter, the food and drink support system according to the embodiment of the present invention will be described with reference to the drawings. <Overall configuration of food and drink support system>

First, the system configuration of the food and drink support system according to the present embodiment will be described. FIG. 1 is a diagram showing an overall configuration of a food and drink support system according to the present embodiment.

As shown in FIG. 1, the food and drink support system according to the present embodiment includes a group A server device 1 belonging to the company group A, a group B server device 2 belonging to the company group B, a department store, a supermarket, a convenience store, and the like. Food store terminals 3 (3-1 to 3-k) installed in each of a plurality of food stores that provide food for home-cooking, and food and drink for eating out at restaurants, restaurants, ramen shops, etc. A plurality of restaurant terminals 4 (4-1 to 4-m) installed in each of a plurality of restaurants (restaurants) and a plurality of surveillance cameras 5 (5-1) installed in each of the plurality of restaurants. ~ 5-m), the Internet 6, the wireless network 7, and a plurality of user terminals 8 (8-1 to 8-n).

The food store terminal 3 (3-1 to 3 to m) is installed in a food store that provides food for home eating, and is a home eating management terminal that at least manages information on sales of food for home eating.

The restaurant terminal 4 (4-1 to 4-k) is installed in a restaurant that provides food and drink as a restaurant, and is a restaurant management terminal that at least manages information on eating out.

The plurality of surveillance cameras 5 (5-1 to 5 m) are connected to the plurality of restaurant terminals 4 (4-1 to 4 m), respectively.

Each of the plurality of user terminals 8 (8-1 to 8-n) is owned by a plurality of users.
The group A server device 1 and the group B server device 2 are server devices capable of communicating with the eating out management terminal 3, the eating out management terminal 4, and the user terminal 8.

The food store terminal 3 (3-1 to 3-k) is a communication unit 33 (purchase of home-cooked meal) that transmits information on the food for home-cooked meal purchased by the user to the server device (group A server device 1). It is equipped with a food information transmitting means (see FIG. 2 described later).

The restaurant terminal 4 (4-1 to 4-k) is a communication unit 43 (restaurant food / drink information transmitting means) that transmits the restaurant / food / food information regarding the food / drink that the user has eaten out to the server device (Group B server device 2). , See FIG. 29 below).

The group A server device 1 and the group B server device 2 can transmit and receive data via the Internet 6, and the home-cooked food purchase information received by the group A server device 1 is transmitted to the group B server device 2. At the same time, the eating and drinking information received by the group B server device 2 is transmitted to the group A server device 1.

The user terminal 8 is a communication unit 83 (user information transmission) that transmits user information for the group A server device 1 and the group B server device 2 to identify the user to the group A server device 1 and the group B server device 2. Means (see FIGS. 2 and 29 described later) and a display unit 82 (nutrition) that receives nutritional bias information transmitted from the group A server device 1 and group B server device 2 and outputs the received nutritional bias information. It is provided with a deflection information output means (see FIGS. 2 and 29 described later).

The group A server device 1 and the group B server device 2 receive communication units 1E and 2E (described later) that receive the user information transmitted from the communication unit 83 of the user terminal 8 via the Internet 6 and the wireless network 7. The receiving circuit (user information receiving means) of FIGS. 2 and 29) and the user information databases 11 and 21 (user information storing means, which will be described later in FIG. 2 and) for storing the user information received by the communication units 1E and 2E. (See FIG. 29) and the user-specific history databases 12 and 22 (FIGS. 2 and 2 described later) that store the home-meal purchase food information transmitted from the communication unit 33 of the food store terminal 3 as the user's home-meal purchase food information. The user eats out the food and drink information transmitted from the first storage area (food information storage means for purchasing home-cooked food) of FIG. 2) and the communication unit 43 (see FIG. 29 described later) of the restaurant terminal 4. The second storage area (food and drink information storage means) of the user-specific history databases 12 and 22 (see FIGS. 2 and 29 described later) and the user-specific history databases 12 and 22 (described later) to be stored as food and drink information. (See FIGS. 2 and 2), while analyzing the food nutrition information regarding the nutritional value of each type of nutrient of the food specified from the user's home-cooked food purchase information stored in the first storage area, the user. Regarding the nutritional value of each type of food and drink specified from the food and drink information of the user stored in the second storage area of the separate history databases 12 and 22 (see FIGS. 2 and 2 described later). The nutrition evaluation units 1A and 2A (see FIGS. 2 and 29) that analyze food and drink nutrition information and generate nutrition bias information indicating the bias of the user's nutrients based on the analysis results, and the nutrition evaluation unit. It is provided with transmission circuits (nutrition bias information transmitting means) of communication units 1E and 2E that transmit the nutrition bias information generated by 1A and 2A to the user terminal.
<Components of the Eating and Drinking Support System According to the Embodiment of the Present Invention>

First, among the eating and drinking support systems of the embodiment of the present invention according to the present embodiment, the configuration related to eating at home will be described. FIG. 2 is a diagram illustrating components related to eating at home in the eating and drinking support system according to the embodiment of the present invention. As shown in the figure, the food and drink support system according to the present embodiment includes a group A server device 1, a plurality of food store terminals 3 (3-1 to 3 to m), and a plurality of user terminals 8 (8 to 1 to 8). It is composed of −n) and. The group A server device 1 and the food store terminal (or food store server) 4 are connected to the group A server device 1 and the user terminal 8 via a communication line such as the Internet, respectively.

The food store terminal 3 is a POS terminal provided at each store that sells ingredients such as supermarkets including online supermarkets, or a branch or headquarters that controls a plurality of chain (or group) stores, or an electronic receipt operating company. (Or, POS server, etc.). In addition, the food store terminal 3 can be used as a branch or headquarters that controls each store that sells ingredients on the Internet such as an EC site or an online shop, or a chain (or group) store of a plurality of EC sites or online shops. It is a provided POS terminal (or POS server, etc.). Since the food store terminal 3 is constructed for each store, EC site, or online shop, or is constructed with unified specifications in chain stores, there are some differences in configuration, but basically, it is sold with the sales product database 31. It has a history database 32 and a communication unit 33. In this embodiment, a POS terminal (or) provided at each store that sells foodstuffs such as a supermarket, a branch or headquarters that controls a plurality of chain (or group) stores, or an electronic receipt operating company, etc. , POS server, etc.) will be mainly explained.

The sales product database 31 is a database that stores sales product data related to products sold at the store or each store belonging to a plurality of chain (or group) stores. Of the sales product data stored in the sales product database 31, at least food information corresponding to food (foodstuff) is transmitted to the group A server device 1 as sales product information described later. The sales history database 32 is a database that stores purchased product data related to products purchased at the store. When a membership card such as a point card is used at the store when purchasing a product, information on the purchased product is accumulated in association with information on the point card (card type and member ID). Further, at least the food information corresponding to the food among the purchased product data stored in the sales history database 32 is transmitted to the group A server device 1 as electronic receipt information (digitized purchase information) described later. The sales product information and the electronic receipt information transmitted to the Group A server device 1 may include information on products other than food.

From the food store terminal 3 to the group A server device 1, an electronic receipt composed of sales product information composed of sales product data extracted from the sales product database 31 and purchased product data extracted from the sales history database 32. Information is sent. The sales product information and / or the electronic receipt information is transmitted in a different format for each food store terminal 3 (however, the data in the unified format includes necessary data) and converted into the unified format in the group A server device 1. It may be converted into the unified format required by the group A server device 1 in the food store terminal 3 and then transmitted. In the following, for the sake of simplification of the explanation, the sales product information and the electronic receipt information will be described on the premise that they are converted into a unified format in the food store terminal 3 and then transmitted to the group A server device 1.

<Development: Correspondence to health condition> The above is an explanation of the configuration example based only on the results of shopping and the like. Here, shopping and the like include information that can be obtained from all shopping including the above-mentioned POS and the like (hereinafter, the same applies). Furthermore, processing based on the user's health condition is possible. The following will be further described. The user information database 11 includes a health database 11A.

Then, in the health database 11A, the user terminal health information sent from the user terminal and the health information from the health information database 92 in the health record information server 91, which will be described later, are stored for each user.

Here, in the health information database 92 of the health information server 91, for example, the result of a health examination, the result of fingertip blood sampling, the result of a urinalysis, the result of a DNA test, and the test result based on information provided from all kinds of user terminals, etc. Applicable.

Further, the user terminal health information from the user terminal 8-1 includes, for example, sleep information (sleep time, sleep quality (turning status, squealing sound information, etc.)), vital meter (blood pressure, pulse, etc.), and various exercise information (). Includes running, steps, fitness center information, etc.), and meal data for each meal (user input, analyzed from photos, etc.).

The information from the health database 11A that stores the above data is analyzed by the physical condition evaluation unit 1F. <Explanation of the outline of this embodiment>

FIG. 3 is an explanatory diagram of an outline of an embodiment of the present invention. As shown in FIG. 3, the uninflected word in FIG. 2 is obtained by performing the necessary nutritional evaluation in the nutrition evaluation unit 1A from the information such as shopping, and in the preference identification unit 1B, identifying the preference and extracting recommended ingredients and recipes. , Recommended to users, etc. In addition, the preference can be specified from the past shopping information, the eating out information, the result of the questionnaire to the user, the attribute of the person (male / female, age, place of residence, family living together). It can also be identified from the composition, etc.), browsing of the recipe site, cooking status, etc. The weighting of information other than shopping information can be set appropriately. Specifically, while shopping information is the main information, corrections may be made based on other information. On the contrary, it is also possible to focus on the cooking status of the recipe site.

Further, in the developed form in FIG. 2, the physical condition evaluation unit 1F evaluates the physical condition of the health information collected by various methods and stored in the health database 11A. Then, the nutrition evaluation unit 1A performs nutrition evaluation based on the shopping information and the evaluation result of the physical condition. More specifically, based on the current shopping information and the evaluation result of the physical condition, create a list of ingredients to be purchased (= eat) or recipes to be made based on necessary nutrients, excess nutrients, etc. .. Furthermore, from the list, those that more closely match the taste of the user are further extracted and proposed as ingredients / recipes recommended to the user.

In this way, in the developed form, it is possible to provide ingredients and recipes according to the physical condition in addition to mere shopping information. As a result, users will be able to better manage their health. <Data structure of sales product information>

FIG. 4 is a diagram showing a data structure of sales product information. The sales product information 200 is information about the products sold at each store, and is one data for each product. The product information 200 for sale includes a store ID 201, a product code 202, an update date and time 203, an expiration date 204, a food material name 205, a unit quantity 206, a price 207, and coupon information 208.

The store ID 201 is identification information that uniquely identifies each store. The product code 202 is identification information that identifies each product sold at the store, and may be a unified code (for example, a JAN code in Japan) or a store-specific code. When the code is unique to the store, it may be converted into a unified code when it is stored in the store-specific sales product database 19 described later.

The update date and time 203 indicates the date and time when the sales product information was updated, and when the store ID 201 and the product code 202 have the same data and the old update date and time are registered in the store-specific sales product database 19 described later. Is overwritten and updated unless the expiration date 204 is set. The expiration date 204 indicates the expiration date of the product information 200 for sale, and is set when the price 207 is for a limited time due to a daily special sale or a time sale, or the coupon information 208 is for a limited time. To. When the expiration date 204 is set, even if the same store ID 201 and product code 202 are registered in the store-specific sales product database 19, the data will not be overwritten and updated, but the new one with the update date and time 203 will be present. have priority.

The food material name 205 indicates the type name of the product indicated by the sales product information 200, but if it is a product other than the food (food material), it is not used in the group A server device 1. ) Is described as the food material name 205 indicating the name. Foods (ingredients) include fresh foods, processed foods, seasonings, dairy products, beverages, ready-to-eat foods, and the like. The unit quantity 206 indicates a unit for selling foodstuffs, and how many (1 piece, 1/2 piece, etc.), how many (1 piece, 5 pieces, etc.), how many cuts (1 cut, 1/2 cut, etc.) ), How many packs (1 pack, 1/2 pack, etc.), how many grams (100 g, 200 g, etc.), etc. are indicated. For foods such as meat whose sales unit is not uniquely determined, they are shown as, for example, 253 g or 568 g. The price 207 indicates the price of the product in the unit quantity 206. The coupon information 208 indicates whether or not to provide a coupon for the product, a discount rate and a discount price when the coupon is provided.

<Data Structure of Electronic Receipt Information> FIG. 5 is a diagram showing a data structure of electronic receipt information (digitized purchase information). The electronic receipt information 210 includes product information including a store ID 211, a point card type 212a, a point card ID 212b, an electronic receipt type 213a, an electronic receipt ID 213b, a purchase date and time 214, a product code 251 and a quantity 252 and a price 253. It is composed of (1) 215 and product information (2) 216 to product information (l) 21l having the same configuration.

The store ID 211 is identification information that uniquely identifies each store. The point card type 212a indicates the type of the point card used for shopping at the store, and the same type of point card may be used even at different stores. The point card ID 212b is identification information that uniquely identifies each point card. Each user who uses the point card is uniquely identified by the point card type 212a and the point card ID 212b. The electronic receipt type 213a indicates the type of the electronic receipt member ID used for shopping at the store. The electronic receipt ID 213b is identification information that uniquely identifies each electronic rate registrant. Each user who used the electronic receipt member ID for shopping is uniquely identified by the point card type 212a and the point card ID 212b. The product code 251 is identification information that identifies the product sold at the store. The quantity 252 is the sales quantity with respect to the unit quantity 206 of the product. The amount (weight, volume, etc.) of the foodstuff purchased by each user can be accurately specified by the combination of the quantity 252 and the unit quantity 206 or the price of the foodstuff 253.

If the user makes a purchase using the point card, the electronic receipt information will be the input of the point card type 212a and the point card ID 212b, and if the user makes a purchase using the electronic receipt member ID. , Electronic receipt type 213a and electronic receipt ID 213b are input electronic receipt information. Further, when the user uses the point card and makes a purchase using the electronic receipt member ID, the electronic receipt type 212a and the point card ID 212b, and the electronic receipt type 213a and the electronic receipt ID 213b are input. It becomes receipt information.

Returning to FIG. 2 and continuing the explanation, the user terminal 8 is a mobile terminal device having a function as a computer device such as a smartphone or a tablet PC for use by the user of the food and drink support system, and is an input unit 81 and a display unit 82. , And a communication unit 83. A user who wants to use the food and drink support system can use the food and drink support system by operating the user terminal 8 to install a dedicated application downloaded from a predetermined site and inputting predetermined registration items. The food and drink support system may be made available by accessing the group A server device 1 from a normal browser and inputting predetermined registration items without using the dedicated application. Further, the eating and drinking support system may be used not only by a mobile terminal device but also by a terminal device such as a desktop PC or a notebook PC.

The input unit 81 is composed of a software keyboard or the like using a touch panel, and is used for instructing screen switching, inputting user information, and the like. The display unit 82 displays the information transmitted from the group A server device 1 on the screen, displays the software keyboard, and the like. The communication unit 83 controls transmission / reception of various information to / from the group A server device 1 via a communication line such as the Internet.

Various user information is collected in the user terminal 8-1. Specifically, the user terminal health information from the user terminal 8-1 includes, for example, sleep information (sleep time, sleep quality (turning status, squealing sound information, etc.)), vital meter (blood pressure, pulse, etc.), and various types. Exercise information (running, number of steps, information at the fitness center, etc.) and meal data for each meal (input by the user, analysis from photographs, etc.) are included.

In addition to these, all the items that can be collected by the user terminal can be collected and sent to the group A server device 1. In the future, it can be further increased if technological progress or an attachment that can be attached to the user terminal 8-1 and can collect various information is developed.

For example, analysis information of what is discharged from the user's toilet each time, analysis result of user's breath, information of user's voice, etc. can be considered at present.

User information, which is personal information of the user, is transmitted from the user terminal 8 to the group A server device 1. Since the user information should be stored in the user information database 11 described later, the configuration is basically the same as the data configuration of the user information database 11, but all the user information is transmitted at one time ( It is not necessary to (register), and the user information is transmitted from the user terminal 8 to the group A server device 1 in several times, or the user terminal 8 adds the information that can be arbitrarily registered to the group A server device 1. It can also be sent to 1. In the following, for the sake of simplification of the explanation, it is assumed that all the data registered as user information is input at the time of the first user registration and is collectively transmitted from the user terminal 8 to the group A server device 1. explain.

Information such as nutrition intake tendency, intake advice, recommended ingredients, and recommended recipes is transmitted from the group A server device 1 to the user terminal 8. The information to be transmitted is not one screen information for each of nutrition intake tendency, intake advice, recommended ingredients, and recommended recipes, but for example, nutrition intake tendency and intake advice are included in the same screen as described later. It may be sent as information to be ingested.

Further, the group A server device 1 accumulates foods (ingredients) purchased for each user based on the electronic receipt information transmitted from the food store terminal 3, analyzes this, and causes excess nutrition ingested by each user. Evaluate the shortage. In addition, foods containing a large amount of nutrients (ingredients) that are lacking in each user are extracted as recommended foods for supplementing the lacking nutrients. Furthermore, from the purchased ingredients accumulated for each user, the ingredients that are considered to be relatively preferred by each user are identified, and while the identified ingredients are included as ingredients, the recommended ingredients (that is, the user lacks them). Extract recommended recipes that also include (ingredients containing nutrients) as ingredients.

The group A server device 1 includes a user information database 11, a user-specific history database 12, a foodstuff market price database 13, a foodstuff-specific nutritional value database 14, a required amount database 15, an efficacy database 16, an intake foodstuff model database 17, a recipe database 18, and so on. It has a database of products sold by store 19. The group A server device 1 also has a nutrition evaluation unit 1A, a preference identification unit 1B, a recommended food ingredient extraction unit 1C, a recommended recipe extraction unit 1D, and a communication unit 1E. The group A server device 1 may be composed of a server group composed of a plurality of computer devices. For example, a data server having each database 11 to 118 for storing and updating data, and each processing unit 1A. It may be composed of an engine server that performs arithmetic processing in ~ 1E.

The user information database 11 is a database in which each user inputs user information on his / her own user terminal 8 and stores user information transmitted from the user terminal 8. The user-specific history database 12 is a database that stores the purchase history (ID-POS data) of the user's food (foodstuff) for each user based on the electronic receipt information transmitted from the food store terminal 3.

In the foodstuff market database 13, the retail price data (for example, retail price statistical survey information) of the retail price database 94 in the first external server (for example, the server of the Ministry of Health, Labor and Welfare of Japan, the server by various organizations or organizations, etc.) 93 Information obtained by investigating retail prices by various institutions, information corrected from these, etc.), various information via the Internet, various correction values of food market prices input by input means 97 (seasonal deviations, deviations between small areas such as municipalities, etc.) (Correction value) etc. are stored.

Here, in the retail price database 94 of the first external server 93, the monthly market price of foodstuffs (information on the exchange ratio of price and quantity in retail, for example, September 2018, glutinous rice 1 kg Sapporo 506 yen) is stored. Applicable.

In addition, this embodiment corresponds to the system used in Japan, and in the case of the system used in a country or region other than Japan, the food price database 13 is adjusted to the country or region. , Information indicating retail prices, various correction values, etc. are stored.

The nutritional value database 14 for each foodstuff collects information via the Internet, and based on the nutritional value of each foodstuff input by the input means 97, etc., what kind of nutrients (ingredients such as three major nutrients and various vitamins) are used for each foodstuff. It is a database that registers the degree of inclusion for each ingredient.

The requirement database 15 was ingested by humans (in the case of Japan, Japanese) of the nutrition survey database 96 in the second external server (for example, the server of the Ministry of Health, Labor and Welfare of Japan, the server by various institutions or organizations, etc.) 95. Information on nutrition surveys (for example, information on nutrition surveys conducted by national nutrition surveys and various institutions, and information modified from these), and the standard amount of nutrition consumed by humans (in the case of Japan, Japanese). By storing information indicating (for example, nutrition intake standard information, information related to various nutrition intakes, and modified information), intake per unit period (for example, one day) according to gender and age group. It is a database that registers the required amount of nutrients to be taken by nutrients.

Here, in the case of Japan, the nutrition survey database 96 of the second external server (for example, the server of various organizations such as the Ministry of Health, Labor and Welfare server in the case of Japan) 95 contains the nutrients ingested by the Japanese in the case of Japan. Average values by gender and age, and standard values by gender and age of each nutrient ingested by Japanese (for example, male, 18-29 years old, protein, estimated average required amount 50 g / day, recommended value 60 g / day) Applies to.

In the case of a system used in a country or region other than Japan, the requirement database 15 contains information on the nutrition ingested by humans acquired according to the country or region and the standard of nutrition ingested by humans. By storing the information indicating the amount of nutrients, the required amount of nutrients to be ingested per unit period (for example, one day) is registered for each nutrient according to the gender and age group.

The efficacy database 16 is a database in which the efficacy of each nutrient (ingredient) is quantified and registered for each efficacy.

The ingested foodstuff model database 17 is a database in which the standard intake amount of each foodstuff per unit period according to gender and age category is registered for each foodstuff.

The recipe database 18 is a database in which information on a plurality of types of recipes is registered, and includes the content of each ingredient and the content of each nutrient as information for each recipe. The data structures of the user information database 11, the user-specific history database 12, the foodstuff-specific nutritional value database 14, the required amount database 15, the efficacy database 16, the intake foodstuff model database 17, and the recipe database 18 will be described in more detail later.

The store-specific sales product database 19 is a database in which the sales product information 200 transmitted from the food store terminal 3 is registered. However, even if the sold product information 200 is transmitted, if it is not used for the service provided in the food and drink support system of this embodiment (for example, for a product that is not food (ingredient)), it is sold by store. It may not be registered in the product database 19. In addition, those whose expiration date 204 has passed are deleted at any time.

The nutritional evaluation unit 1A reads out the type and amount of foodstuffs purchased by each user in the finished day from the user-specific history database 12 every time the day ends by the intake nutrition evaluation process described later, and the nutritional value by foodstuffs. With reference to the database 14, the intake amount of each nutrient contained in the foodstuff purchased by each user in the finished day is calculated. Then, the excess or deficiency of each nutrient (each component) is determined for each user by referring to the required amount database 15 according to the gender and age category of the user. At this time, necessary corrections are made according to the height, weight, and health consciousness of the user registered in the user information database 11. The nutrition evaluation unit 1A further refers to the efficacy database 16 from the determination result of excess or deficiency for each nutrient, and generates intake advice indicating the nutrients that each user should preferentially ingest.

The preference specifying unit 1B stores in the ingested food material model database 17 the types and amounts of foodstuffs purchased by each user in the finished day, which are stored in the user-specific history database 12 by the user-specific taste identification process described later. Compare with the standard intake of each foodstuff per unit period according to the gender and age group, and identify the foodstuff that each user prefers to eat.

The recommended foodstuff extraction unit 1C extracts a foodstuff containing a large amount of nutrients evaluated by the nutrition evaluation unit 1A as being deficient by the user as a recommended foodstuff by the recommended foodstuff extraction process described later.

The recommended recipe extraction unit 1D is a cooking recipe that enables the user to ingest a large amount of nutrients evaluated to be deficient by the recommended recipe extraction process described later, or the preference identification unit 1B described later is relatively preferred by the user. A dish containing the recommended foods extracted by the recommended food extraction unit 1C while including the foods specified as being ingested, that is, a large amount of nutrients evaluated to be insufficient by the user while following the user's taste. Extract the recipes of the dishes that you will be able to do as recommended recipes.

The communication unit 1E controls the transmission / reception of information with the food store terminal 3 and the transmission / reception of information with the user terminal 8. More specifically, the sales product information and the electronic receipt information transmitted from the food store terminal 3 are received and stored in the store-specific sales product database 19 and the user-specific history database 12. Further, the user information transmitted from the user terminal 8 is received and stored in the user information database 11. Further, the generated information such as nutrition intake tendency, intake advice, recommended foodstuff, recommended recipe, etc. is included in the screen displayed on the user terminal 8 and transmitted to the user terminal 8.

Hereinafter, the data configurations of the databases 11, 12, 14 to 18 included in the group A server device 1 will be described with reference to FIGS. 6 to 12. Although FIGS. 6 to 12 show a data structure that is not normalized for convenience of explanation, the actual database may be constructed by being normalized. In addition, the contents of the efficacy database 16, the food intake model database 17, and the recipe database 18 are updated depending on the case (time, data review, addition or deletion of food (foodstuff), addition or deletion of recipe, etc.). Although it is possible, this embodiment will be described as being pre-built.

<Data Structure of User Information Database> FIG. 6 is a diagram showing a data structure of the user information database 11. Each record of the user information database 11 includes a user ID 110, an email address 111, a password 112, a point card type 113a, a point card ID 113b, an electronic receipt type 114a, an electronic receipt ID 114b, and an EC site (online shop). Type, EC site (online shop) member ID (above, not shown), gender 115, age 116, height 117, weight 118, health consciousness 119, and health test information (height, weight, etc.) not shown. It consists of physical measurement results, blood test results, etc.) and fitness information (activity information such as walking and running). The family structure information (age and gender of the family) and the nickname may be registered in the record of the user information database 11. When the same user has a plurality of point cards, the plurality of point card types and point card IDs can be registered in the user information database 11. Similarly, when the same user is registered in a plurality of electronic receipt services, a plurality of electronic receipt types and electronic receipt IDs can be registered in the user information database 11.

The user ID 110 is identification information uniquely assigned to each user. The e-mail address 111 is a user's e-mail address and can uniquely identify the user. When logging in to the system, either the user ID 110 or the e-mail address 111 may be entered. The password 112 is a password set by the user at the time of user registration, and is input at the time of system login.

The point card type 113a indicates the type of the point card used when the user makes a purchase, and the point card ID 113b is identification information for uniquely identifying the point card for each user. The electronic receipt type 114a indicates the type of electronic receipt presented when the user makes a purchase, and the electronic receipt ID 114b is identification information for uniquely identifying the electronic receipt registration information for each user. Gender 115 is the gender of the user, and age 116 is the age of the user. As will be described later, the required amount of each nutrient and the intake model of each foodstuff are determined according to the classification according to gender 115 and age 116.

Height 117 is the height of the user and weight 118 is the weight of the user. The health consciousness 119 is a registration of the user's dietary and health consciousness selected by the user. The health-conscious 119 can be selected by the user from a certain type prepared in advance on the system side, such as "constipation is anxious", "hypertension is anxious", and "blood sugar level is anxious". Height 117, weight 118, and health consciousness 119 are used to correct the requirements for each nutrient, as described below.

<Data Structure of History Information Database by User> FIG. 7 is a diagram showing a data structure of the history information database 12 by user. Each record of the user-specific history information database 12 is composed of data extracted from the electronic receipt information 210 transmitted from the food store terminal 3, and includes a user ID 121, a store ID 122, a purchase date and time 123, and a food material name. It consists of 124, a quantity 125, and a price 126.

The user ID 121 is identification information that uniquely identifies the user, and is the same as the user ID 110 of the user information database 11 described above. The store ID 122 is the store ID of the store where the user purchased the foodstuff. The purchase date and time 123 is the date and time when the user purchased the foodstuff, and each process performed by the nutrition evaluation unit 1A and the preference specifying unit 1B is performed for the purchase date and time 123 within the past one month. The foodstuff name 124 is the name of the foodstuff purchased by the user, and the quantity 125 is the purchase quantity of the foodstuff. For the quantity 125, a value converted from the quantity 252 of the electronic receipt information 210 and the unit quantity 206 of the sales product information 200 described above is registered so that unified data processing can be performed. The price 126 is the purchase price of the foodstuff. As for the price 126, the price 253 of the electronic receipt information 210 described above is registered so that unified data processing can be performed.

<Data Structure of Nutritional Value Database by Foodstuff> FIG. 8 is a diagram showing a data structure of the nutritional value database 14 by foodstuff. Each record of the nutritional value database 14 for each foodstuff has a foodstuff name 141, a component 1 content 142, a component 2 content 143, and ... a component k content 14k. Here, component 1, component 2, ..., And component k are three major nutrients such as carbohydrates, lipids, and proteins, and nutrients such as various vitamins and minerals.

Ingredient name 141 is the name of ingredients such as potato, pumpkin, pork loin, chicken fillet, lean tuna, and foods such as ○○ curry roux, △△ milk, and XX beer. The component 1 content 142, the component 2 content 143, and ... The component k content 14k are the contents per unit quantity of each food material or food. For example, per 100 g of foodstuff, carbohydrate is registered as XX g, fat as XX g, protein as XX g, vitamin A as XX mg, and so on. These data are used to determine the intake of each nutrient by each user by the nutrition evaluation unit 1A. In addition, you may add a food material classification, for example, meat, vegetables, fruits, fish, dairy products, confectionery, seasonings, etc. to the record of the nutritional value database 14 for each food material, and classify each data by food food classification.

<Data structure of requirement database> FIG. 9 is a diagram showing a data structure of the requirement database 15. Each record in the requirement database 15 includes gender 151, age group 152, amount to be ingested (component 1 requirement) 1531 for component 1 according to gender and age category, standard deviation 1532, and correction formula 1533. The component k requirement for the component k is 15k1, the standard deviation is 15k2, and the correction formula is 15k3.

Gender 151 is for men and women, and age category 152 is for age groups (for example, 20 to 24 years old, 25 to 29 years old, ...). Different data were prepared because the required amount of each nutrient is different for different genders and ages. The required amount of component 1 for component 1 is 1531, and the height and weight of the component 1 are standard according to the sex 151 and the age group 152, and if health consciousness is not selected, the component 1 is used as a unit period (here, 1). It shows how much you need to take per day).

The standard deviation 1532 for component 1 indicates how much the intake of component 1 varies depending on the gender 151 and the age category 152, and the excess intake of component 1 by the nutritional evaluation unit 1A. Used for shortage judgment. The correction formula 1533 for component 1 corrects the required amount of component 1 1531 and the standard deviation 1532 when the height and weight are not standard and some health consciousness is selected according to the gender 151 and the age category 152. This is a correction formula for the nutrition evaluation unit 1A to determine the excess or deficiency of the intake amount of the component 1. The same applies to the required amount 15k1 for the component k, the standard deviation 15k2, and the correction formula 15k3.

<Data Structure of Efficacy Database> FIG. 10 is a diagram showing a data structure of the efficacy database 16. Each record of the efficacy database 16 is composed of a component name 160, an efficacy 1 evaluation value 161, an efficacy 2 evaluation value 162, and ... an efficacy j evaluation value 16j. Efficacy 1, Efficacy 2, ..., Efficacy j refers to the functions of each component (nutrient) such as "helping the function of the intestines", "lowering blood pressure", and "lowering blood sugar level".

Ingredient name 160 is the name of three major nutrients such as carbohydrates, lipids and proteins, and nutrients such as various vitamins and minerals. The efficacy 1 evaluation value 161 is a numerical value indicating how much the nutrient of the component name 160 acts on the efficacy 1 of the above-mentioned efficacy database 16. The same applies to the efficacy 2 evaluation value 162, ..., The efficacy j evaluation value 16j. The efficacy 1 evaluation value 161 and the efficacy 2 evaluation value 162, ... The efficacy j evaluation value 16j are used to generate intake advice from the determination result of excess or deficiency for each nutrient by the nutrition evaluation unit 1A.

<Data Structure of Ingested Food Model Database> FIG. 11 is a diagram showing a data structure of the ingested food model database 17. Each record of the foodstuff model database 17 contains gender 171 and age classification 172, standard intake of foodstuff 1 (foodstuff 1 intake) 1731, standard deviation 1732, and foodstuff 2 intake of foodstuff 2. It consists of 1741 and a standard deviation of 1742, and ... Foodstuff i intake 17i1 and standard deviation 17i2 for foodstuff i.

Gender 171 is for men and women, and age division 172 is for age groups (for example, 20 to 24 years old, 25 to 29 years old, ...). Different data were prepared because the standard intake of each ingredient differs depending on the gender and age. The foodstuff 1 intake amount 1731 for the foodstuff 1 indicates how much the foodstuff 1 is normally consumed per unit period (here, one month) according to the gender 171 and the age category 172.

The standard deviation 1732 for the food material 1 indicates how much the intake amount of the food material 1 varies depending on the gender 171 and the age category 172. The foodstuff 1 intake amount 1731 and the standard deviation 1732 are used to identify the foodstuff (foodstuff) that the user likes by the preference specifying unit 1B by calculating the deviation value for the intake amount of the foodstuff 1 purchased by the user. The same applies to the intake amount 1741 and the standard deviation 1742 for the food material 2, ... The intake amount 17i1 and the standard deviation 17i2 for the food material i.

<Data Structure of Recipe Database> FIG. 12 is a diagram showing a data structure of the recipe database 18. Each record in the recipe database 18 is associated with recipe name 181, ingredient 1 content 1821 to ingredient i content 182i, ingredient 1 content 1831 to ingredient k content 183k, recipe 184, and ingredient details 185. It consists of information 186 about other recipes. A recipe ID for identifying each recipe name may be registered in the record of the recipe database 18.

The recipe name 181 is the name of the recipe, that is, the name of the dish prepared by the recipe. Ingredient 1 content 1821 to ingredient i content 182i indicates how much each of the ingredients 1 to i is contained in the dish prepared by the recipe. The component 1 content 1831 to the component k content 183k indicates how much each of the components 1 to k is contained in the dish prepared by the recipe. The foodstuff 1 content 1821 to the foodstuff i content 182i and the foodstuff 1 content 1831 to the foodstuff k content 183k are used for extracting the recommended recipe by the recommended recipe extraction unit 1D.

How to make 184 is a sentence or an image explaining in detail how to make a dish according to the recipe. Ingredient details 185 describes in detail the types and amounts of ingredients and seasonings required for the recipe. Information about other related recipes 186 has a certain relationship (commonality) with the recipe in terms of ingredients and nutrients, and information about other recipes to be shown to the user as a reference (for identifying other recipes). Recipe name 181, recipe ID, etc.) are registered.

<Overall processing flow in the food and drink support system> The processing executed in the food and drink support system according to the present embodiment will be described below. FIG. 13 is a diagram showing an overall processing flow in the food and drink support system according to the present embodiment. Here, the processing performed in the group A server device 1 will be mainly described, but when transmitting information to the group A server device 1, the processing required in the food store terminal 3 or the user terminal 8 (for example, the food store). When information input in the terminal 3 or information input in the user terminal 8 is performed and information is transmitted from the group A server device 1, necessary processing (for example, the food store terminal) is performed in the food store terminal 3 or the user terminal 8. It is assumed that the information display in 3 and the information display in the user terminal 8) are performed.

First, the food store terminal 3 transmits the electronic receipt information corresponding to the already accumulated point card ID, electronic receipt ID, and the like to the group A server device 1. When the group A server device 1 receives these electronic receipt information, it registers the purchase history of the foodstuffs of these ID owners in the database according to the IDs such as the point card ID and the electronic receipt ID. Next, the user information is input to the group A server device 1 by the user who intends to newly use this eating and drinking support system and is transmitted to the group A server device 1, and when the group A server device 1 receives this, the group A server device In step 1, the received user information is registered in the user information database 11 (step S1). When the reception of the electronic receipt information and the registration of the user information are completed, the group A server device 1 has a point card ID and / or an electronic receipt ID and / or a credit card and / or an electronic payment ID and / or a barcode or QR code base. The purchase history of the newly registered user's ingredients according to the payment service information of the above is registered in the user-specific history database 12 (step S2).

After that, in the group A server device 1, if the user information includes the point card type and the point card ID, the store (or the branch of the chain store) where the point card of this point card type can be used can be used. The food store terminal 3 of the headquarters) is requested to transmit the electronic receipt information corresponding to the point card ID included in the user information. Further, when the user information includes an electronic receipt type and an electronic receipt ID, the group A server device 1 can issue an electronic rate of the electronic receipt type included in the user information (or a chain). The food store terminal 3 of the branch or headquarters of the store, the electronic receipt operating company) is requested to transmit the electronic receipt information corresponding to the electronic receipt ID included in the user information. Further, in the user terminal 8, the user information may include information on a credit card, an electronic payment ID, a barcode, a QR code-based payment service, and the like.

The sales history corresponding to the information of the point card ID and / or the electronic receipt ID and / or the credit card and / or the electronic payment ID and / or the barcode or QR code-based payment service is stored in the sales history database 32. At the food store terminal 3, electronic receipt information corresponding to the user's point card ID and the like is generated and transmitted to the group A server device 1.

Further, when a user who has already registered user information makes a purchase at a store and uses a point card, the sales history is added to and accumulated in the sales history database 32 on the food store terminal 3, and is stored in the point card ID. The corresponding electronic receipt information is generated and transmitted to the group A server device 1. Upon receiving this electronic receipt information, the group A server device 1 adds and registers the purchase history of the user's foodstuffs in the user-specific history database 12 according to the point card ID (step S3).

When a registered user requests nutritional evaluation from the user terminal 8, the group A server device 1 reads the foodstuffs purchased in the past month by the user from the user-specific history database 12 by the nutritional value evaluation unit 1A, and the foodstuffs. The excess or deficiency of the intake of each nutrient is determined with reference to the separate nutritional value database 14 and the requirement database 15. It also generates intake advice for deficient nutrients (step S4).

In addition, the recommended recipe extraction unit 1D extracts a recipe of a dish capable of ingesting a large amount of the determined nutrients that the user lacks from the recipe database 18 as a recommended recipe (step S5). The group A server device 1 provides the user terminal 8 with the determination result of excess / deficiency of intake of each nutrient generated in step S4, the intake advice for the deficient nutrient, and the recommended recipe extracted in step S5. Send.

On the other hand, when a user registered as a user requests recommended foodstuffs from the user terminal 8, the group A server device 1 reads out the foodstuffs purchased by the user in the past month from the user-specific history database 12 by the preference specifying unit 1B. , Ingested foodstuff model database 17 is referred to, and the foodstuff that the user prefers to ingest is specified (step S6). Next, the recommended foodstuff extraction unit 1C refers to the nutritional value database 14 for each foodstuff, and it is determined by the nutritional evaluation unit 1A that the intake is insufficient from among the foodstuffs that the user prefers to ingest. One or more foodstuffs that can ingest a large amount of nutrients are extracted as recommended foodstuffs (step S7). If there is only one recommended ingredient, only one is extracted, but if there are two or more recommended ingredients, two or more may be extracted.

In addition, the recommended recipe extraction unit 1D uses the user's recommended foodstuff (that is, the foodstuff containing a large amount of nutrients that the user lacks) as a material while containing the foodstuff that the user relatively prefers to consume as a material. The recipe of the dish containing the above is extracted from the recipe database 18 as a recommended recipe (step S8). The group A server device 1 transmits the recommended ingredients extracted in step S4 and the recommended recipes extracted in step S8 to the user terminal 8.

Hereinafter, the nutritional evaluation process performed by the nutritional evaluation unit 1A of the group A server device 1 in step S4 will be described in more detail with reference to the flowcharts of FIGS. 14 to 17 and the explanatory diagrams of FIGS. 18 to 19 to specify the preference. 20 to 20 show a user-specific preference identification process performed by the part 1B, a recommended food extraction process performed by the recommended food extraction unit 1C in step S7, and a recommended recipe extraction process performed by the recommended recipe extraction unit 1D in step S5 or step S8, respectively. It will be described in more detail with reference to the flowchart of 22.

<Nutrition Evaluation Process> FIG. 14 is a flowchart showing the nutrition evaluation process of the user and his / her family performed by the nutrition evaluation unit 1A. The nutrition evaluation unit 1A has a purchase history (ID-POS data) registered in the user-specific history database 12 in association with the user ID 121 of the user at a fixed time of the day (for example, 23:59 pm). ) Purchase date and time 123 is read. If the purchase date and time 123 is within a predetermined period (for example, the past one day), the food material name 124 and price 126 in the purchase history (ID-POS data), and the identification code (Japan) in the purchase history (ID-POS data). It may be a unified code such as a JAN code in the country or a code unique to the store.), The location of the store indicated by the store ID 122, the current date, various correction values of the food price stored in the food price database 13, and the food. Determined by calculating the purchase amount of foodstuffs and reading the data from the regional correction value of the market price, the retail price data of the retail price database 94 in the first external server (in the case of Japan, the server of the Statistics Bureau of the Ministry of Internal Affairs and Communications) 93, etc. (Step S101).

For example, if a user purchases mochi rice for 203 yen in Sapporo, Hokkaido at 7:00 pm on November 10, 2018, various correction values for the food market (correction values due to the time lag from September to November) will be displayed. 0. Assuming that the monthly market price of foodstuffs shown by the foodstuff price data of the foodstuff market database 13 is "September 2018, 1 kg of glutinous rice Sapporo 506 yen", the user is in the afternoon of November 10, 2018. At 7 o'clock, 500g of glutinous rice was purchased as the amount of ingredients purchased.

Next, the nutrition evaluation unit 1A integrates the component 1 content 142, the component 2 content 143, and ... the component k content 14k registered in the nutritional value database 14 for each food material with respect to the purchased amount of each food material. Then, the amount of ingredient 1 to ingredient k ingested by the whole family is calculated for each ingredient. Next, the nutrition evaluation unit 1A allocates component 1 to component k for each foodstuff ingested by the whole family for each day of the ingestion period from the first purchase date, and the result of this allocation and the user information database 11 are registered. From the gender 115 and age 116 of the user and his / her family and the component 1 requirement 1531 of the gender 151 and the age category 152 registered in the requirement database 15, the user's family members (user and his / her family) are individual units. The intake amount for each nutrient estimated to be ingested every day is calculated (step S102).

Next, the nutrition evaluation unit 1A reads out the gender 115 and the age 116 of the user and his / her family from the user information database 11, and correspondingly, the components of the gender 151 and the age category 152 registered in the requirement database 15. 1 Required amount 1531 and standard deviation 1532, ... Read out component k required amount 15k1 and standard deviation 1532 (step S103). Further, the nutrition evaluation unit 1A reads out the height 117, the weight 118, and the health consciousness 119 of the user's family members from the user information database 11, and the correction formula 1533 registered in the required amount database 15 according to the reading. Using 15k3, the required amount and standard deviation of each nutrient read out in step S103 are corrected (step S104).

Next, the nutrition evaluation unit 1A determines the nutrients of the user's family members on a daily basis according to the degree of deviation based on the standard deviation between the intake amount for each nutrient obtained in step S101 and the required amount corrected in step S104. Judge the excess or deficiency of. For example, if the intake of a certain nutrient is less than the required amount by 2 standard deviations or more, it is determined that the nutrient is deficient, and if it is 1 standard deviation or more and less than 2 standard deviations, the nutrient is slightly deficient. If there is more than 2 standard deviations, it is determined that the nutrient is excessive (step S105).

Next, the nutrition evaluation unit 1A reads out the efficacy 1 evaluation value 161, the efficacy 2 evaluation value 162, ... the efficacy j evaluation value 163 of the efficacy database 16 for the nutrients determined to be deficient or slightly deficient in step S105. Then, the efficacy 1 evaluation value 161 and the efficacy 2 evaluation value 162, ... The efficacy j evaluation value 163 for the nutrients that are deficient or slightly deficient are added. Then, based on the effect having a small value, ingestion advice for the family member of the user is generated every day (step S106).

Then, the nutrition evaluation unit 1A summarized the result of the excess / deficiency determination for each nutrient for each family member of the user obtained in step S105 and the intake advice for each family member of the user generated in step S106. A page is generated and transmitted from the communication unit 1E to the user terminal 8 of the user (step S107). This completes the nutritional evaluation process.

<Process for determining the purchase amount of foodstuffs from the ID-POS data> Next, the process for determining the purchase amount of foodstuffs from the ID-POS data in step S101 will be described in more detail.

FIG. 15 is a flowchart showing in detail the process of determining the purchase amount of the food material from the ID-POS data in step S101 in FIG. In FIG. 15, the nutrition evaluation unit 1A reads the purchase date and time 123 of the purchase history (ID-POS data) registered in the user-specific history database 12 in association with the user ID 121 of the user, thereby reading the ID-POS data. (Step S101-1).

Next, the nutrition evaluation unit 1A acquires food purchase data (ID-POS data (food)), which is data related to food, from the ID-POS data (step S101-2).

Next, the nutrition evaluation unit 1A sorts the food purchase data (ID-POS data (food)) by ID to sort by user (customer), and the purchase date and time 123 of the food purchase data is a predetermined period. If the data is within (for example, the past one day), this purchase history (ID-POS data) is used as a valid purchase history (step S101-3).

Next, the nutrition evaluation unit 1A inputs the retail price data of the retail price database 94 in the various foodstuff information (first external server (in the case of Japan, the server of the Statistics Bureau of the Ministry of Internal Affairs and Communications) 93) from the databases 12 to 18, and the input means 97. (Step S101-4), the identification code of the purchase history (ID-POS data) is acquired as well as the various correction values of the foodstuff market price input by the above and the recipe accessed by the user.

Next, the nutrition evaluation unit 1A receives the price of the foodstuff in the valid purchase history in step S101-3, the location of the store indicated by the store ID 122, the current date, various foodstuff information from the foodstuff market database 13, and step S101-4. The purchase amount of the foodstuff is calculated or read out and confirmed by the identification code or the like obtained in step S101-5 (step S101-5).

<Food Purchase Amount Confirmation Process> FIG. 16 is a flowchart showing the food purchase amount determination process in step S101-5 in FIG. In FIG. 16, the nutrition evaluation unit 1A acquires data on one type of foodstuff from the food purchase data (ID-POS data (food)) acquired in step S101-2 (step S101-51).

Next, the nutrition evaluation unit 1A determines whether or not the purchase amount of the food material can be determined only by the food purchase data (ID-POS data (food)) for one type of food material (step S101-52).

Here, in the case where the purchase amount of the foodstuff can be determined only by the food purchase data (ID-POS data (food)) in one kind of foodstuff, for example, the foodstuff name (for example, beef sirloin) is added to the ID-POS data (foodstuff). ) And the purchase amount (amount, for example, 500 g) are described.

When the purchase amount of a foodstuff cannot be determined only by the food purchase data (ID-POS data (food)) for one type of foodstuff, for example, the foodstuff name (for example, carrot) is described in the ID-POS data (foodstuff). It is the case that the product name (for example, Aya) is described instead, or the purchase amount (quantity) is not described and only the number (for example, 4 carrots) is described instead. ..

When the purchase amount of the food material cannot be determined only by the food purchase data (ID-POS data (food)) in the one type of food material, the nutrition evaluation unit 1A determines in step S101-52 as NO, and step S101- It shifts to the process of 53. When the purchase amount of the food material can be determined only by the food purchase data (ID-POS data (food)) in the one type of food material, the nutrition evaluation unit 1A determines YES in steps S101-52 and steps S101. Move to the process of -57.

In steps S101-53, the nutrition evaluation unit 1A uses the commercial system (see FIG. 18), food purchase data (ID-POS data (food)), and the identification code to use the product name of the food material (for example, Saiho). ) And the classification of the foodstuff (for example, carrot), and the process proceeds to step S101-54.

In steps S101-54, the nutritional evaluation unit 1A determines the foodstuff name (eg, carrot) of the foodstuff using the product name of the foodstuff (for example, Aya) and the classification of the foodstuff (for example, carrot), and in step S101. Move to the processing of -55.

In steps S101-55, the nutrition evaluation unit 1A determines the purchase amount of foodstuffs from the number and price of food purchase data (ID-POS data (foodstuff)) and various foodstuff information (acquired in step S101-4), and steps. The process proceeds to S101-56.

In steps S101-57, the nutrition evaluation unit 1A uses the commercial system (see FIG. 18), food purchase data (ID-POS data (food)), and the identification code to use the product name of the food material (for example, Matsuzaka beef). The sirloin), the classification of the foodstuff (for example, beef), and the purchased amount (for example, 500 g) are determined, and the process proceeds to step S101-58.

In steps S101-58, the nutritional evaluation unit 1A determines the foodstuff name (for example, beef sirloin) of the foodstuff using the product name of the foodstuff (for example, Matsuzaka beef sirloin) and the classification of the foodstuff (for example, beef). The process proceeds to step S101-56.

In steps S101-56, the nutritional evaluation unit 1A determines whether the foodstuff name and the purchase amount have been determined for all kinds of foodstuffs.

When the foodstuff name and the purchase amount are not determined for all kinds of foodstuffs, the nutrition evaluation unit 1A returns to the process of step S101-51 with the determination of step S101-52 as NO, and the foodstuff name for all kinds of foodstuffs. When the purchase amount is confirmed, the food purchase amount confirmation process is terminated.

<Nutrient Intake Calculation Process> FIG. 17 is a flowchart showing the nutrient intake calculation process in step S102 in FIG. In FIG. 17, the nutritional evaluation unit 1A determines the purchase amount of each foodstuff and various foodstuff information (each record of the nutritional value database 14 for each foodstuff, various nutritional values for each foodstuff input by the input means 97) determined in step S101-5. The nutritional value of each foodstuff is calculated from the corrected value) (step S102-1).

Next, the nutrition evaluation unit 1A determines whether or not the user has accessed the recipe from the recipe database 18 or the like using the input unit 81 of the user terminal 8 (step S102-2).

In step S102-2, if the user does not access the recipe, the nutrition evaluation unit 1A shifts to the process of step S102-3, and if the user accesses the recipe, the nutrition evaluation unit 1A moves to step S102-4. Move to the processing of.

In step S102-3, the nutrition evaluation unit 1A consumes each nutrient of each foodstuff calculated in step S102-1 at the consumption speed (in advance, for each individual of the user and his / her family) of each family member of the user (second external). Based on the amount of nutrients consumed by gender and age stored in the nutrition survey database 96 in the server 95, the consumption speed per person per day is set for each gender and age), for each family member and for each date. Sort to. In this case, the distribution method is as follows: until each nutrient of each ingredient is exhausted, each nutrient of each ingredient corresponding to the daily consumption speed of each member of the user's family is divided from the nutrients of each ingredient calculated in step S102-1. It continues to be drawn on a daily basis, and each nutrient of each ingredient drawn on a daily basis is allocated to each family member on a daily basis, and this processing is completed.

In step S102-4, the nutrition evaluation unit 1A receives each nutrient of each foodstuff calculated in step S102-1 or each nutrient of each foodstuff once allocated every day by the processing of step S102 before the previous time (allocated date). From (select from the day closest to), the nutrients corresponding to the accessed recipe are subtracted, and each nutrient of each extracted ingredient is allocated to each user's family member on the access date of the recipe, and in step S102-5. Transition.

In step S102-5, the nutrition evaluation unit 1A transfers each nutrient of each ingredient after the nutrient corresponding to the recipe is drawn in step S102-4, based on the consumption speed of each family member of the user, for each family. Allocate to members. In this case, the distribution method is as follows: until each nutrient of each ingredient is exhausted, each nutrient of each ingredient corresponding to the daily consumption speed of each member of the user's family is subtracted in step S102-4. Continue to draw from each nutrient of the foodstuff every day other than the access day, allocate each nutrient of each foodstuff drawn every day to each member of the user's family every day other than the access day, and step S102-6. Move to.

In step S102-6, the nutrition evaluation unit 1A receives the nutrients allocated to each family member on a daily basis in step S102-2 or step S102-5, and the nutrition evaluation unit 1A in the group B server device 2 for each family member. A correction calculation is performed based on the nutrients transferred to the server every day (see steps S2102-1 to S2102-3 in FIG. 46 described later), and the current process is completed.

The specific process of the correction calculation in step S102-6 will be described later after explaining the configuration of the group B server device 2.

Since the nutrition evaluation unit 1A performs the processing of step S102 at a fixed time of the day (for example, 23:59 pm), the amount of nutrients corresponding to the recipe accessed today is the processing of today's step S102-1. If the amount of nutrients calculated by is exceeded, in step S102-4, the nutrients calculated by the processing of step S102-1 before the previous day will be subtracted from each nutrient of each foodstuff allocated daily. ..

<Nutrient Intake Calculation Process for Each Family Member> FIG. 18 is an explanatory diagram showing a nutrient intake calculation process for each family member, in steps S101-51 to S101-58 of FIG. 16 and step S102 of FIG. It corresponds to -1 to S102-5.

As shown in FIG. 18A, the nutrition evaluation unit 1A acquires data on one type of foodstuff from the food purchase data (ID-POS data (food)) acquired in step S101-2 (step S101-51). reference).

The food material data in this case includes a product name, a purchased quantity, a quantity, a price, and an identification code, but in the present embodiment, the quantity, the price, and the identification code are used.

Here, in the case of foodstuffs, when the content of the foodstuff can be determined only by the food purchase data (ID-POS data (food)) (see steps S101-52), the nutrition evaluation unit 1A uses the commercial system to identify the identification code. As shown in FIG. 18 (b), the content is determined from the identification code (see steps S101-57), and the product name and foodstuff classification indicated by the identification code are shown in FIG. 18 (c). As described above, the name of the food material is determined (see steps S101-58). After that, the purchase amount is determined by multiplying the content of the determined food material by the number of food purchase data. Then, the foodstuff name and the purchased amount are nutritionally converted (see step S102-1), and each nutrient of the foodstuff is distributed to each date and each member of the user's family (for each user and his / her family) (see step S102-3). ).

Here, in the case of foodstuffs, when the content of the foodstuff cannot be determined only by the food purchase data (ID-POS data (food)) (see steps S101-52), the nutrition evaluation unit 1A uses an identification code by the commercial system. As shown in FIG. 18 (b), from the product name indicated by the identification code and the classification of the foodstuff (see steps S101-53), the foodstuff name is determined as shown in FIG. 18 (c). (See steps S101-54). Here, in the DB (database: foodstuff market price database 13), the retail price data of the retail price database 94 in the first external server 93, various information via the Internet, and various correction values of the foodstuff market price input by the input means 97. (Correction value of seasonal deviation and deviation between small areas such as cities, towns and villages) etc. are stored. From the confirmed foodstuff name, read various information including retail price data in the DB (database: foodstuff market price database 13), and from the number and price of food purchase data (ID-POS data (food)) shown in FIG. 18 (a). The purchase amount of the food material is determined (see steps S101-55). After that, the purchase amount is determined by multiplying the content of the determined food material by the number of food purchase data. Then, the foodstuff name and the purchased amount are nutritionally converted (see step S102-1), and each nutrient of the foodstuff is distributed to each date and each member of the user's family (for each user and his / her family) (see step S102-3). ).

FIG. 19 is an explanatory diagram showing the daily allocation of nutrients (components 1 to k) in step S102 of FIG. In FIG. 19, assuming that the foodstuff ingested by one user is four carrots (298 yen), the nutrients contained in the four carrots (298 yen) are 500 mg of nutrient A (component 1) and nutrient B (component 2). ) Is 300 mg, and nutrient C (component 3) is 100 mg. On the other hand, the consumption speed of one person / day according to gender of the user is 100 mg for nutrient A (component 1), 300 mg for nutrient B (component 2), and 200 mg for nutrient C (component 3).

Further, in FIG. 19, the user accesses the curry recipe on the third day, and from this curry recipe, the user has 200 mg of nutrient A (component 1), 120 mg of nutrient B (component 2), and nutrient C on the third day. It is estimated that 40 mg of (component 3) is ingested (see step S102-4).

Then, in one user, nutrient A is 100 mg on the first day (set by consumption speed, see step S102-5), 100 mg on the second day (set by consumption speed, see step S102-5), and three days. 200 mg on the eyes (set by recipe, see step S102-5), 100 mg on the 4th day (set by consumption speed, see step S102-5), 0 mg on the 5th day (out of ingredients), 0 mg on the 6th day (ingredients) (Out).

Nutrient B is 180 mg on the first day (set by consumption speed, see step S102-5), 0 mg on the second day (out of food), 120 mg on the third day (set by recipe, see step S102-5), 4 It becomes 0 mg (out of food) on the 5th day, 0 mg (out of food) on the 5th day, and 0 mg (out of food) on the 6th day.

Nutrient C is 60 mg on the first day (set by consumption speed, see step S102-5), 0 mg on the second day (out of food), 40 mg on the third day (set by recipe, see step S102-5), 4 It becomes 0 mg (out of food) on the 5th day, 0 mg (out of food) on the 5th day, and 0 mg (out of food) on the 6th day.

<Preference identification process for each user> FIG. 20 is a flowchart showing a preference identification process for each user performed by the preference identification unit 1B. The nutrition evaluation unit 1B records the purchase history (ID-POS data) registered in the user-specific history database 12 in association with the user ID 121 of the user at a fixed time of the day (for example, 23:59 pm). ) Purchase date and time 123 is read. If the purchase date and time 123 is within a predetermined period (for example, the past one day), the food material name 124 and price 126 in the purchase history (ID-POS data), the identification code in the purchase history (ID-POS data), and the store. The location of the store indicated by ID 122, the current year and month, various correction values of the food price stored in the food price database 13, regional correction values of the food market, the first external server (in the case of Japan, the server of the Statistics Bureau of the Ministry of Internal Affairs and Communications). From the retail price data of the retail price database 94 in 93, the purchase amount of the food material is determined by calculating, reading the data, or the like (step S201).

Next, the nutrition evaluation unit 1B integrates the component 1 content 142, the component 2 content 143, and ... the component k content 14k registered in the nutritional value database 14 for each food material with respect to the purchased amount of each food material. Then, the amount of ingredient 1 to ingredient k ingested by the whole family is calculated for each ingredient. Next, the nutrition evaluation unit 1A allocates component 1 to component k for each foodstuff ingested by the whole family for each day of the ingestion period from the first purchase date, and the result of this allocation and the user information database 11 are registered. From the gender 115 and age 116 of the user and his / her family and the component 1 requirement 1531 of the gender 151 and the age category 152 registered in the requirement database 15, the user's family members (user and his / her family) are individual units. The intake amount for each nutrient estimated to be ingested every day is calculated (step S202).

Next, the preference specifying unit 1B reads out the gender 115 and age 116 of the user and his / her family from the user information database 11, and correspondingly, the gender 171 and the age category 172 registered in the food intake model database 17. Food 1 intake 1731 and standard deviation 1732, food 2 intake 1741 and standard deviation 1742, ... Food i intake 17i1 and standard deviation 17i2 are read out (step S203).

Next, the preference specifying unit 1B describes the intake amount obtained in step S201, the intake amount read in step S203, and the standard deviation for each of the foodstuff 1, the foodstuff 2, ..., The foodstuff i, from the user and his / her family. The deviation value of the intake amount for each type of foodstuff and for each day within the past one month is calculated (step S204).

Then, the preference specifying unit 1B specifies a certain number of foodstuffs having a high deviation value calculated in step S204 as the foodstuffs preferred by the user and his / her family. In this case, even if all kinds of foodstuffs having a deviation value of a certain value or more are specified as foodstuffs preferred by the user and his / her family, up to a predetermined number of kinds of foodstuffs are specified by the user and his / her family regardless of the deviation value. It may be specified as a foodstuff preferred by the family (step S205). This completes the user and his / her family-specific preference identification process.

<Recommended Food Extraction Process> FIG. 21 is a flowchart showing a recommended food material extraction process performed by the recommended food ingredient extraction unit 1C. The recommended foodstuff extraction unit 1C first identifies the nutrients that the nutrition evaluation unit 1A determines in step S105 that the user and his / her family are deficient or slightly deficient (step S301). In order to identify the nutrients that are deficient or slightly deficient here, the health consciousness of the user and his / her family has already been taken into consideration by the correction by the correction formula in step S104 described above.

Next, the recommended foodstuff extraction unit 1C reads out the component 1 content 142, the component 2 content 143, and ... the component k content 14k registered in the nutritional value database 14 for each food material for each food material. The recommended foodstuff extraction unit 1C contains the foodstuffs containing a large amount of nutrients identified as deficient or slightly deficient in step S301, which are read out in step S302 as component 1 content 142, component 2 content 143, ... Component k content. Judgment is made according to 14k. Then, one or a plurality of foodstuffs are extracted as recommended foodstuffs for the user and his / her family (step S302). If there is only one recommended ingredient, only one is extracted, but if there are two or more recommended ingredients, two or more may be extracted.

Next, the recommended foodstuff extraction unit 1C determines whether or not the coupon related to the recommended foodstuff extracted in step S303 is registered in the store-specific sales product database 19, and the user uses the recommended foodstuff according to the user-specific history information database 12. If a coupon that can be used to purchase recommended foodstuffs is registered at a certain store, this is read from the store-specific sales product database 19 (step S303).

Then, the recommended foodstuff extraction unit 1C generates a page summarizing the recommended foodstuffs for the user and his / her family extracted in step S302 and the coupon read in step S303, and the user terminal 8 of the user is generated from the communication unit 1E. (Step S304). When the recommended recipe is extracted by the recommended recipe extraction process described later, a page summarizing the recommended recipe may be generated and transmitted to the user terminal 8. This completes the recommended food extraction process. When there are a plurality of extracted recommended foods, they may be displayed in the order of the amount of nutrients contained, such as the recommended foods first, second, and so on.

<Recommended Recipe Extraction Process> FIG. 22 is a flowchart showing a recommended recipe extraction process performed by the recommended recipe extraction unit 1D. The recommended recipe extraction unit 1D is generated by the recommended food extraction process of the recommended food extraction unit 1D, whether it was notified that the user selected a nutrient on the nutrition evaluation screen of the page generated by the nutrition evaluation process of the nutrition evaluation unit 1A. It is determined whether or not the user has been notified that the user has selected the food on the recommended food screen of the page (step S401).

When a nutrient is selected, the recommended recipe extraction unit 1D extracts a recipe containing a large amount of the selected nutrient by referring to the component 1 content 1831 to the component k content 183k of the recipe database 18 (step S402). ). On the other hand, when a food material is selected, the recommended recipe extraction unit 1D refers to the food material 1 content 1821 to the food material i content 182 of the recipe database 18, and in step S205, the food material preferred by the user and his / her family. A recipe containing a relatively large amount of the foodstuff specified as is extracted (step S403). In step S403, the recommended recipe extraction unit 1D extracts a recipe having a relatively large number of foods preferred by the user and his / her family (for example, a recipe containing three types of foods rather than two types of foods). , Recipes that include ingredients that are relatively high in intake among the ingredients that the user and his / her family prefer (for example, if the ingredient that the user and his / her family prefer and that is in high intake is chicken fillet, the bird (Recipe using meat) is extracted.

The recommended recipe extraction unit 1D further refers to the ingredient 1 content 1821 to the ingredient i content 182 of the recipe database 18 and narrows down and extracts the recipes containing a large amount of the recommended ingredients extracted by the recommended ingredient extraction unit 1C ( Step S404). Since the foodstuff selected by the user on the recommended foodstuff screen is a foodstuff recommended for the user and his / her family, it contains a large amount of nutrients that the user and his / her family lack. That is, the recipe finally extracted contains a large amount of foodstuffs preferred by the user and his / her family, and also contains a large amount of nutrients deficient in the user and his / her family.

When the recipe is extracted in step S402 or step S404, the recommended ingredient extraction unit 1D contains 184 how to make the recipe database 18, material details 185, information 186 about other related recipes, and ingredient 1 content 1821 to ingredient i. A page summarizing the amount 182i and the component 1 content 1831 to the component k content 183k is generated and transmitted from the communication unit 1E to the user terminal 8 of the user (step S405). This ends the recipe extraction process.

<Usage Example of Food and Beverage Support System> Hereinafter, a usage example of the food and drink support system according to this embodiment will be specifically described based on a display screen example on the user terminal 8 of FIGS. 23 to 28. FIG. 23 is a diagram showing a top screen. FIG. 24 is a diagram showing a user registration screen. FIG. 25 is a diagram showing a family registration screen. FIG. 26 is a diagram showing a nutrition evaluation screen. FIG. 27 is a diagram showing a recommended food ingredient screen. FIG. 28 is a diagram showing a recommended recipe screen. Even if the screen does not fit in the size of the display unit 82, the screen that can be scrolled and displayed is represented as one screen.

First, on the top screen 500 of FIG. 23, when a registered user uses the system, enter the user ID or e-mail address in the ID input field 501, enter the password in the password input field 502, and press the login button 503. Tap. Then, the nutrition evaluation screen of FIG. 26 will be displayed. On the other hand, when registering as a new user, tap "here" 504. Then, the user registration screen of FIG. 24A is displayed.

On the user registration screen 600 of FIG. 24A, a user who intends to newly register enters his / her own e-mail address in the e-mail address input field 601 and the password set by himself / herself in the password input fields 602 and 603. If the user owns a point card, the type of the point card to be registered is selected in the point card type selection field 604a, and the points described in the point card owned by the user in the point card ID input field 604b. Enter your card ID. When trying to register a plurality of point cards, tap the add button 604c, and the same input fields as the point card type selection field 604a and the point card ID input field 604b will appear, so additional registration is performed here.

If the user has an electronic receipt member ID, he / she selects the type of electronic receipt to be registered in the electronic receipt type selection field 605a, and inputs his / her own electronic receipt member ID in the electronic receipt ID input field 605b. To do. When trying to register a plurality of electronic rate member IDs, tapping the add button 605c causes the same input fields as the electronic receipt type selection field 605a and the electronic receipt ID input field 605b to appear, so additional registration is performed here.

If the user owns a credit card, he / she selects the type of credit card to be registered in the credit card type selection field 606a, and the credit described in his / her credit card in the credit card ID input field 606b. Enter your card ID. When trying to register a plurality of credit cards, tap the add button 606c to display the same input fields as the credit card type selection field 606a and the credit card ID input field 606b, so additional registration is performed here.

When the user has registered for electronic payment, the type of electronic payment to be registered is selected in the electronic payment type selection field 606a, and his / her own electronic payment ID is input in the electronic payment ID input field 606b. When registering a plurality of electronic payments, tapping the add button 606c brings up the same input fields as the electronic payment type selection field 606a and the electronic payment ID input field 606b, so additional registration is performed here.

If the user has a member ID of an EC site or online shop, select the type of EC site or online shop to be registered in the EC site (online shop) type selection field (not shown) and select the EC site. (Online shop) Enter your own EC site (online shop) member ID in the member ID input field. If you want to register multiple EC site (online shop) member IDs, tap the add button (not shown) to select the EC site (online shop) type selection field (not shown) and the EC site (online shop) member. An input field similar to the ID input field (not shown) will appear, so register it here.

In addition, the user selects and inputs the gender selection button 608 with the gender selection button 608, and inputs the age in the age input field 609, the height in the height field 610, and the weight in the weight field 611, respectively. Further, the health consciousness is selected and input in the health consciousness selection field 612. When trying to register a plurality of health consciousness, tap the add button 613, and a selection field similar to the health consciousness selection field 612 appears. Additional registration is performed from here.

Further, when the user selects and inputs that there is a family with the family selection button 614 and taps the family registration button 615, the screen switches to the user registration screen 640 as shown in FIG. 25, and the character image of "family registration" is displayed. 641, character image of "(family A)" 642, gender selection button 643 for one family member, age input field 644, height field 645, weight field 646, health-oriented selection field 647, additional button 648, registration button 649, Since the stop button 650 is displayed, the user inputs for each family. If the user wants to enter a nickname, enter the nickname in the nickname input field. If the user wants to input the health examination information, tap the health examination information input button (not shown) to display the health examination information input field, so that the user can use the health examination information file stored in the user terminal. Enter the location (drive name, folder name, file name). If the user wants to input fitness information, tap the fitness information input button (not shown) to display the fitness information input field, so that the user can use the location (drive) of the fitness information file stored in the user terminal. Enter the name, folder name, file name).

Then, when the input is completed in all the fields and the send button 616 is tapped, the user information confirmation screen 620 of FIG. 24B appears.

On the user information confirmation screen 620, tapping the NO button 622 in response to the question "Is this okay?" Returns to the user registration screen 600 of FIG. 24 (a). When the YES button 621 is tapped, the registration completion screen 630 of FIG. 24 (c) appears. Then, on the registration completion screen 630, tapping "Nutrition status" 631 brings up the nutrition evaluation screen 700 of FIG. 26 (a), and tapping "Recommended" 632 brings up the recommended foodstuff screen 800 of FIG. 27 (a). .. Tap "Logout" 633 to log out.

In the nutrition evaluation screen 700 of FIG. 26 (a), there are characters "nutrition status" 701, "recommended" 702, and "logout" 703 at the upper part, but "nutrition status" 701 indicates that it is a nutrition evaluation screen. Therefore, it is highlighted and there is no screen change even if you tap it. When you tap "Recommended" 701, the recommended food screen 800 shown in FIG. 27 (a) appears. Tap "Logout" 703 to log out.

In addition, there is a selection field 704 for "deficiency", "appropriate amount", "large", and "graph" of nutrients, but here "deficiency" is highlighted and "vitamin C" is displayed as a very deficient nutrient. "Carbohydrate" is labeled as "Vitamin K" as a nutrient that is slightly deficient. Tap "Appropriate amount" to display the nutrients ingested in an appropriate amount, tap "Large" to display the nutrients in excess, and tap "Graph" to display the excess or deficiency of nutrient intake. Switches to the display of. In the comment field 708, intake advice for the user and his / her family is displayed.

Each character string of "vitamin C" 705, "carbohydrate" 706, and "vitamin K" 707 can be instructed to switch to the nutrient introduction screen by tapping this. For example, when "Vitamin K" 707 is tapped, the introduction screen 710 of Vitamin K shown in FIG. 26B is displayed. Tap the arrow 711 on the upper left of this screen to return to the original screen. In addition, on the vitamin K introduction screen 710, vitamin K is explained along with efficacy, deficiency risk, and excess risk.

Below that, ingredients rich in vitamin K are introduced. When any of the foodstuff buttons 712 to 714 is tapped, the foodstuff introduction screen 820 of FIG. 27 (c) (however, for the foodstuff corresponding to the tapped button) is displayed. Tap "More" 715 to add an ingredient button for other ingredients that are high in vitamin K. Below that, recommended recipes for taking vitamin K are introduced. When any of the recipe buttons 716 and 717 is tapped, the recipe screen 900 of FIG. 28 (however, the recipe corresponding to the tapped button) is displayed. Tap "More" 718 to see additional recipe buttons for other recipes that take vitamin K.

In the recommended food screen 800 of FIG. 27 (a), the characters "nutrition status" 801 and "recommended" 802 and "logout" 803 are at the top, but "recommended" 802 is to indicate that it is a recommended food screen. It is highlighted in, and there is no screen change even if you tap it. When "Nutrition status" 801 is tapped, the nutrition evaluation screen 700 shown in FIG. 26A appears. Tap "Logout" 803 to log out.

On the recommended food screen 800 in FIG. 27 (a), "Recommended for you" 804, "Vegetables" 805 and "Seafood" 806 as food-specific recommendations, and "Skin" 807 and "Diet" 808 as preference-specific recommendations. Although the button is displayed, when any of these is tapped, the recommended foodstuff screen 810 as shown in FIG. 27 (b) appears (here, the case where "Recommended for you" 804 is tapped is taken as an example. On the recommended food screen 810, "satsumaimo", "nasal", and "sasami meat" are displayed as recommended foods.

Each character string of "Sweet potato" 811, "Eggplant" 812, and "Sassami meat" 813 can be instructed to switch to the food introduction screen by tapping this. For example, when "Sweet potato" 811 is tapped, the sweet potato foodstuff introduction screen 820 shown in FIG. 27 (c) is displayed. Tap the arrow 821 on the upper left of this screen to return to the original screen. In addition, on the sweet potato foodstuff introduction screen 820, explanations about sweet potatoes such as whether or not they are allergic foods and characteristic ingredients are given.

Below that, other ingredients with similar nutrients are introduced. When any of the foodstuff buttons 822 to 824 is tapped, the foodstuff introduction screen for the foodstuff corresponding to the tapped button is displayed. When you tap "More" 825, an additional ingredient button for other ingredients with similar nutrients will appear. Below that, recommended recipes using sweet potatoes are introduced. When any of the recipe buttons 826 and 827 is tapped, the recipe screen 900 of FIG. 28 (however, the recipe corresponding to the tapped button) is displayed. Tap "More" 828 to add a recipe button for other recipes using sweet potatoes.

If there is a coupon to be provided to the user about sweet potatoes, the coupon information is further displayed below it. By tapping the coupon buttons 829 and 830, you can get the tapped coupon. If you tap "See more" 831, another coupon button will appear.

On the recipe screen 900 of FIG. 28, the recipe is introduced. Tap the arrow 901 at the top left of this screen to return to the original screen. Also, tap "How to make" 902 to display the details of how to cook the dish in this recipe, and tap "Details of ingredients" 903 to display the details of the ingredients required to cook the dish in this recipe.

Below that, the ingredients used in this recipe are introduced. When any of the foodstuff buttons 904 to 907 is tapped, the foodstuff introduction screen 820 of FIG. 27 (c) (however, the foodstuff corresponding to the tapped button) is displayed. Below that, the nutrients that this recipe mainly contains are introduced. When the component buttons 908 and 909 are tapped, the nutrient introduction screen 710 of FIG. 26 (b) (however, the nutrient corresponding to the tapped button) is displayed. Below that, other recommended recipes are introduced. When you tap either the recipe button 910 or 911, the recipe screen corresponding to the tapped button) is displayed. Tap "More" 912 to add recipe buttons for other recipes.

<Components of the Eating Out Support System of the Embodiment of the Present Invention> Next, among the eating and drinking support systems of the embodiment of the present invention according to the present embodiment, the configuration related to eating out will be described. FIG. 29 is a diagram illustrating components related to eating out in the eating and drinking support system of the present embodiment.

As shown in FIG. 29, the system related to eating out of the food service support system according to the present embodiment includes a group B server device 2, a plurality of restaurant terminals 4 (4-1 to 4-m), and a plurality of user terminals. It is composed of 8 (8-1 to 8-n). The group B server device 2, the restaurant terminal (or store server) 4, and the group B server device 2 and the user terminal 8 are connected to each other via a communication line such as the Internet.

In the group B server device 2, when the user logs in on the top screen 2500 shown in FIG. 53 described later using the user terminal 8 in the store where the restaurant terminal 4 is arranged, the user has the login information. It is transmitted to the restaurant terminal 4 of the restaurant.

Eating out store terminal 4, restaurants, cafeterias, ramen shop, coffee shop, each store to provide food and drink for eating out of the tavern, etc. to the customer, or multiple of the chain (or group) branch and this unit, and the like to oversee the store It is a terminal (or a server, etc.) provided in. Further, since the restaurant terminal 4 is constructed for each store or is constructed with unified specifications in the chain stores, there are some differences in the configuration, but basically, the food and drink database 41 and the food and drink history database 42 are used. It has a communication unit 43 and a control unit 44. In the present embodiment, each store to provide food for the food service to the customer (restaurant), or, provided in a plurality of chains (or group) Branch and the section or the like which controls the store terminal ( Alternatively, the explanation will be given mainly on the server, etc.).

The food and drink database 41 is a database that stores food and drink data related to food and drink provided at the store (restaurant) or each store (restaurant) belonging to a plurality of chain (or group) stores. Of the food and drink data accumulated in the food and drink database 41, at least food and drink information for eating out that corresponds to food and drink for eating out (name of food and drink, amount of food and drink per eating and drinking unit, type and amount of foodstuff used for food and drink) , Recipe, etc.) is transmitted to the group B server device 2 as food and drink information described later. Food history database 42, based on available human and food are eating out store image recognition system 99 identified, is a database for storing the provided food data about the person who has been food and food provided to the customer in the store .. At least food information and food and person information corresponding to eat out of providing food data stored in food history database 42 is sent to the group B server device 2 as a drinking diet history information you later. The group B in the food Butsujo report sent to the server apparatus 2, may include information about the food other than food service.

Eating out in the group B server apparatus 2 from the store terminal 4, food Butsujo paper composed of food data extracted from the food database 41 is transmitted. Food Butsujo paper is of a food service store terminal 4 different formats for each (but includes the necessary data in those uniform format) also as to convert into a unified form in Group B server device 2 is transmitted, The restaurant terminal 4 may be converted into the unified format required by the group B server device 2 before transmission. For simplicity of explanation in the following, food Butsujo report is described on the premise that is transmitted after being converted into a unified format in the food service store terminal 4 in the group B server device 2.

Further, the food service history information composed of the food and drink data and the person information extracted from the food and drink history database 42 is transmitted from the restaurant terminal 4 to the group B server device 2. Even if the food service history information is transmitted in a different format for each restaurant terminal 4 (however, the data in the unified format includes necessary data) and is converted into the unified format in the group B server device 2, eating out The store terminal 4 may be converted into the unified format required by the group B server device 2 before transmission. In the following, for the sake of simplification of the explanation, the food service history information will be described on the premise that the food service history information is converted into the unified format in the restaurant terminal 4 and then transmitted to the group B server device 2.

<Development: Correspondence to health condition> The above is the explanation of the configuration example based only on the results of eating out. Here, eating out and the like include information that can be obtained from all eating out (hereinafter, the same applies). Furthermore, processing based on the user's health condition is possible. The following will be further described. The user information database 21 includes a health database 21A.

Then, in this health database 21A, the user terminal health information sent from the user terminal and the health information from the health information database 92 in the health record information server 91, which will be described later, are stored for each user.

Here, in the health information database 92 of the health information server 91, for example, the result of a health examination, the result of fingertip blood sampling, the result of a urinalysis, the result of a DNA test, and the test result based on information provided from all kinds of user terminals, etc. Applicable.

Further, the user terminal health information from the user terminal 8-1 includes, for example, sleep information (sleep time, sleep quality (turning status, squealing sound information, etc.)), vital meter (blood pressure, pulse, etc.), and various exercise information (). Includes running, steps, fitness center information, etc.), and meal data for each meal (user input, analyzed from photos, etc.).

The information from the health database 21A that stores the above data is analyzed by the physical condition evaluation unit 2F.

<Restaurant store image recognition system> FIG. 30 is a diagram illustrating a restaurant image recognition system according to an embodiment of the present invention. FIG. 31 is a diagram illustrating a user registration process in the restaurant image recognition system according to the embodiment of the present invention. FIG. 32 is a diagram illustrating a restaurant image recognition system in the restaurant terminal according to the embodiment of the present invention.

In FIG. 30, the restaurant image recognition system 99 includes a control unit 44 of the restaurant terminal 4-1 (see FIG. 29) and a plurality of surveillance cameras 5-1-1, 5-1-2 ... (monitoring in FIG. 1). It is configured to include a camera 5-1) and a surveillance monitor 45.

For example, the surveillance camera 5-1-1 is arranged near the entrance of the restaurant and takes a picture of the user P1.

The surveillance camera 5-1-2 is arranged above the eating and drinking table, and photographs the users P2 and P3 and the eating and drinking Q1.

A large number of such surveillance cameras are arranged in the restaurant where the restaurant image recognition system 99 is arranged, and photograph the user and food and drink.

The control unit 44 includes a camera control unit 441, a photographed image storage database 442, a user person recognition system 443, a user person management database 444, a user person management system 445, a food and drink recognition system 446, and a food and drink management database. 447 and a food and drink management system 448 are included.

The camera control unit 441 is a device such as a surveillance camera that continuously captures images, and a plurality of surveillance cameras 5-1-1, 5-1-2, etc., via various communication lines such as a wireless LAN and the Internet. The captured image is input to the monitoring monitor 45, the captured image storage database 442, the user recognition system 443, and the food and drink recognition system 446.

The monitoring monitor 45 is a monitor for displaying various images such as an image taken by the camera control unit 441 and a message supplied from the user person management system 445 and the food and drink management system 448.

The captured image storage database 442 is a database that stores images captured by the camera control unit 441.

The user person recognition system 443 continuously detects a face from the image continuously taken by the camera control unit 441, calculates the feature amount of the detected face, and sets the face for each person according to the value. To classify. The face detection interval can be set arbitrarily. In addition, the user recognition system 443 measures the time elapsed from the detection of the face to the present for each classified face, and according to the time, the purpose of the user's visit from the detected and classified face is determined. judge. A known method for detecting a face from an image can be applied, and examples thereof include face contour detection, skin color region detection, and face part detection. Also, use person recognition system 443 performs the verification of more registered users of the face photograph data and the image captured by the camera control unit 441 in the user registration screen in FIG. 54, a usage person on the basis of the comparison result do the pegging of the user.

Use person management system 445, or a new store information on feature amount other available candidate human face is determined to use a person candidate by the use person recognition system 443 (available person information, etc.) to use the person management database 444, Various management such as updating is performed, and the individual user is identified and stored in the food and drink history database 42 of FIG. 29.

The user person management database 444 is a database that manages user person information and common information. The user person information includes an image of a person determined to be a user person candidate, facial feature information detected from the image, person information, information registration date and time, face detection date and time, store usage, and the like. The common information includes information that specifies a method of notifying the store usage information according to the store usage degree of the user candidate.

The food and drink recognition system 446 continuously detects food and drink from the images continuously taken by the camera control unit 441, calculates the feature amount (including the food and drink amount) of the detected food and drink, and calculates the feature amount (including the food and drink amount) of the detected food and drink. Foods and drinks are classified according to the value according to the nearby users (registered in the user management database 444). The food and drink detection interval can be set arbitrarily. In addition, the food and drink recognition system 446 measures the time elapsed from the detection of the food and drink to the present for each classified food and drink, and according to the time, the food and drink that has been detected and classified is used by the user. Identify how much you have eaten or eaten. A known method for detecting food and drink from an image can be applied, and examples thereof include food and drink contour detection, color region detection, and food material detection.

Food management system 448, information on feature amount other food in food recognition determination has been food and are food utilization person by the system 446 (food information) use personal information (available person information, etc.) Various management such as newly saving or updating in the food and drink management database 447 is performed in association with the above, and the food and drink that the user has eaten and eaten is specified and stored in the food and drink history database 42 of FIG.

The food and drink management database 447 is a database that manages food and drink information and common information. The food and drink information includes an image of the food and drink determined to be a food and drink candidate, characteristic information of the food and drink detected from the image, information on the person who eats and drinks the food and drink, the registration date and time of the information, the detection date and time of the food and drink, and the food and drink. Includes the degree of consumption of goods. The common information includes information that specifies a method of notifying food and drink information that the user has eaten and eaten.

Next, the flow of the user determination process performed by this system will be described with reference to FIG. 31. The following processing may be realized by a program executed by a computer (not shown) that controls each part of the system in an integrated manner. In the user determination process of FIG. 31, the user logs in on the top screen 2500 shown in FIG. 53, which will be described later, using the user terminal 8 in the store, and the login information is sent from the group B server device 2 to the restaurant terminal by this login. It starts by being transmitted to 4.

In step S1001, the user person recognition system 443 continuously attempts to detect the face from the image captured by the camera control unit 441. For example, the user person recognition system 443 detects eyes from the input image, detects the entire face area based on the eyes, and from the entire face area, skin color, face contour, face parts (eyes, nose, ears, mouth, etc.). ) Is calculated for various character features such as position coordinates. In addition, the user person recognition system 443 attempts to detect a moving object (moving object).

In step S1002, the user person recognition system 443 determines whether or not the face detection from the captured image is successful. If it is determined that the face detection is successful, the process proceeds to step S1004, and if it is determined that the face detection is not successful, the process proceeds to step S1003.

In step S1003, the user person recognition system 443 determines whether or not a moving object (moving object) has been detected. If a moving object is detected, the process proceeds to step S1004. That is, even if face detection is not performed temporarily, if a moving object is detected at the same position as or close to the position where the face was previously detected, this is equated with the detected face (Fig. 3). .. As a result, even if there is an image in which the face of the same person is not locally detected from the continuously supplied images, if a moving object is detected in that part, the face of the same person is continuously supplied. It is considered that it continues to be detected from the image. On the other hand, if no moving object is detected, this process is terminated with no user. By doing so, it is possible to prevent a gap in user detection from occurring as much as possible.

In step S1004, the user person recognition system 443 has a time threshold value arbitrarily specified in advance for the time during which faces classified as the same face have been continuously detected since the first face detection. Determine if (for example, 1 minute) has passed. If it is determined that the same face is continuously detected from the time of the first face detection and the designated time has elapsed as it is, it is determined that the person with the face is a candidate for the user, and the process proceeds to step S1005.

In step S1005, the user person management system 445 matches the person feature amount included in the user person information managed in the user person management database 444 with the person feature amount calculated for the face detected in step S1001. As a result, the user person information matching the person with the face detected in step S1001 is searched for in the user person management database 444. If a plurality of faces are detected, a search is performed for all of those faces.

In step S1006, the user person management system 445 identifies in the user person management database 444 the user person information including the feature amount similar to or substantially matching the feature amount calculated for the face person detected in step S1001. It is determined whether or not the person with the face detected in step S1001 is the user person registered in the user person management database 444, depending on whether or not the person has been used. If it is determined that the person with the face detected in step S1001 is a user person registered in the user person management database 444, the process proceeds to step S1007, and if it is determined that the person is not a registered user person, step S1008 is performed. move on.

In addition, even if the facial feature information of a person who is not a user such as an employee or an entry / exiter is registered in the user management database 444 and is judged to be a user candidate, it matches the face feature information of the person concerned. If so, the determination to exclude from the user candidate may be made, and as a result, step S1007 and step S1008 may be omitted. By doing so, it is possible to prevent a person concerned from being registered as a user in the user management database 444.

In step S1007, the user person management system 445 calculates the store utilization of the person with the face detected in step S1001. The store usage rate is, for example, the length of time that has passed since the face was detected and the number of times that the user is determined to be a user registered in the user management database 444 (that is, the number of times that the user is repeatedly determined to be a user candidate). ) Is calculated. In general, when the elapsed time is long, it can be said that the more the number of times the user is determined to be a candidate for the user, the higher the degree of store usage.

In step S1008, the feature amount and other information of the facial person detected in step S1001 are registered in the user person management database 444 as new user person information. A default value (for example, the lowest level) is assigned to the store usage of the person registered in the user DB8 for the first time.

In step S1009, the user person management system 445 notifies the contents according to the store usage calculated in step S1007 via a monitoring monitor 45, a speaker, an e-mail transmission to a terminal carried by the management staff, and the like. The contents according to the store usage are, for example, "1", which is the lowest level of store usage, displays only characters on the monitoring monitor 45, sends an email to the terminal, and "2", which is a medium level of store usage. Then, notification by characters and voice from the speaker on the monitoring monitor 45 is performed, and notification by characters and voice is performed at "3", which has the highest level of store utilization.

Next, the flow of the food and drink determination process performed by this system will be described with reference to FIG. 32. The following processing may be realized by a program executed by a computer (not shown) that controls each part of the system in an integrated manner.

In step S1011, the food and drink recognition system 446 continuously attempts to detect food and drink from the image taken by the camera control unit 441. For example, the food and drink recognition system 446 detects a part of food and drink (for example, fried batter and shrimp tail) from the input image, detects the entire food and drink area based on the detection, and detects the entire food and drink area from the entire food and drink area. , Color, food and drink contour, position coordinates of food and drink parts (fried batter, shrimp tail, sauce), detection time, and various other food and drink features are calculated. In addition, the food and drink recognition system 446 attempts to detect a moving object (moving object).

In step S1012, the food and drink recognition system 446 determines whether or not the food and drink detection from the captured image is successful. If it is determined that the food / drink detection is successful, the process proceeds to step S1014, and if it is determined that the food / drink detection is not successful, the process proceeds to step S1013.

In step S1013, the food and drink recognition system 446 determines whether or not a moving object (moving object) has been detected. If a moving object is detected, the process proceeds to step S1014. That is, even if the food or drink is not detected temporarily, if a moving object is detected at the same position as or close to the position where the food or drink was previously detected, this is equated with the detected food or drink. As a result, even if there is an image in which the same food or drink is not locally detected from the continuously supplied images, if a moving object is detected in that portion, the same food or drink is continuously supplied. It is considered that it continues to be detected from the image. On the other hand, if no moving object is detected, the process is terminated with no food or drink. By doing so, it is possible to prevent a gap in food and drink detection from occurring as much as possible.

In step S1014, the food and drink recognition system 446 arbitrarily specifies in advance the time during which foods and drinks classified as the same food and drink have been continuously detected since the first food and drink detection was performed. It is determined whether or not the time threshold value (for example, 1 minute) has passed. If the same food or drink is continuously detected from the time when the first food or drink is detected and it is judged that the specified time has passed, it is judged that the food or drink is a food or drink candidate to be eaten or eaten by the user. Then, the process proceeds to step S1015.

In step S1015, the food and drink management system 448 includes the existence position and time information of the user included in the user information managed in the user management database 444, and the food and drink managed in the food and drink management database 447. By matching the food and drink feature amount included in the information with the food and drink feature amount, the existence position, and the existence time information calculated for the food and drink detected in step S1011, the food and drink feature amount detected in step S1011 is matched. The food and drink information to be eaten is searched in the food and drink management database 447, and the person who eats and drinks the food and drink detected in step S1011 is searched in the user person management database 444. If a plurality of foods and drinks are detected, a search is performed for all of those foods and drinks.

In step S1016, the food and drink management system 448 identifies food and drink information including the feature amount similar to or substantially matching the feature amount calculated for the food and drink detected in step S1011 in the food and drink management database 447. It is determined whether or not the food or drink detected in step S1011 is the food or drink registered in the food or drink management database 447, depending on whether or not the food or drink is. If it is determined that the food or drink detected in step S1011 is the food or drink registered in the food or drink management database 447, the process proceeds to step S1017, and if it is determined that the food or drink is not the registered food or drink, the process proceeds to step S1018. ..

In addition, the characteristic information of non-food and drink store supplies such as tableware and vases is registered in the food and drink management database 447, and even if it is judged to be a food and drink candidate, it matches the characteristic information of non-food and drink store supplies. If so, the determination to exclude from the food and drink candidates may be made, and as a result, step S1017 and step S1018 may be omitted. In this way, it is possible to prevent store supplies that are not food and drink from being registered as food and drink in the food and drink management database 447.

In step S1017, the food and drink management system 448 calculates the food and drink utilization of the food and drink detected in step S1011. The food / drink utilization is determined, for example, by the length of time elapsed since the food / drink was detected and the number of times the food / drink is determined to be the food / drink registered in the food / drink management database 447 (that is, the food / drink candidate is repeatedly determined). It is calculated according to the number of times). In general, when the elapsed time is long, it can be said that the more times the food and drink candidates are determined, the higher the food and drink utilization.

In step S1018, the feature amount of the food and drink detected in step S1011, the user searched in step S1015, and other information are registered in the food and drink management database 447 as new food and drink information. A default value (for example, the lowest level) is assigned to the food and drink utilization degree of the food and drink registered in the food and drink DB 8 for the first time.

In step S1019, the food and drink management system 448 notifies the contents according to the food and drink usage calculated in step S1017 via the monitoring monitor 45, the speaker, and the transmission of an e-mail to the terminal carried by the management staff. The contents according to the food and drink usage are, for example, "1", which is the lowest level of food and drink usage, displays a message using only characters on the monitoring monitor 45, sends an email to the terminal, and "1", which has a medium food and drink usage level. In "2", characters on the monitoring monitor 45 and voice from the speaker are notified, and in "3", which has the highest level of food and drink utilization, characters and voice are notified.

FIG. 33 is an explanatory diagram of an outline of an embodiment of the present invention. As shown in FIG. 33, in the basic form in FIG. 29, the nutritional evaluation unit 2A performs the necessary nutritional evaluation in English from the information such as eating out, and the preference identification unit 2B identifies the preference and extracts recommended foods and drinks and restaurants. Then, recommend it to the user. It should be noted that the preference can be specified from the past eating out information, the data from the group A server device 1, the result of the questionnaire to the user, the attribute of the person (male / female, age, etc.). It can also be identified from the place of residence, the composition of the family living together, etc.), the browsing status of the restaurant site, etc. It should be noted that the weighting of information other than eating out information can be appropriately set. Specifically, while eating out information is the main information, correction may be made based on other information. On the contrary, it is also possible to focus on the browsing status of the restaurant site.

Further, in the developed form shown in FIG. 29, the physical condition evaluation unit 2F evaluates the physical condition of the health information collected by various methods and stored in the health database 21A. Then, based on the information such as eating out and the evaluation result of the physical condition, the nutrition evaluation unit 2A performs the nutrition evaluation. More specifically, based on the current information on eating out, etc. and the evaluation result of the physical condition, a list of foods and drinks or restaurants to be eaten (= eaten) is created based on necessary nutrients, excess nutrients, etc. To do. Furthermore, from the list, those that more closely match the taste of the user are further extracted and proposed as the recommended food / drink / restaurant for the user.

In this way, in the developed form, it is possible to provide information on food and drink / restaurants according to the physical condition in addition to mere eating out information. As a result, users will be able to better manage their health. <Data structure of food and drink information>

FIG. 34 is a diagram showing a data structure of food and drink information. The food and drink information 2200 is information on food and drink provided at each restaurant, and is one data for each food and drink. The food and drink information 2200 includes a store ID 2201, a food and drink code 2202, an update date and time 2203, a number of times of eating and drinking 2204, a food and drink name 2205, a provision unit 2206, a contained foodstuff 2207 , and coupon information 2208. There is.

The store ID 2201 is identification information that uniquely identifies each store. The food and drink code 2202 is identification information that identifies each food and drink provided at the store, and may be a unified code by a predetermined organization or a code unique to the store. When the code is unique to the store, it may be converted into a unified code when it is stored in the food and drink database 29 for each store, which will be described later.

The update date and time 2203 indicates the date and time when the food and drink information was updated, and when the store ID 2201 and the food and drink code 2202 have the same data and the old update date and time are registered in the food and drink database 29 for each store described later. Will be overwritten and updated. The number of times of eating and drinking 2204 indicates the number of times of food and drink information 2200.

The food and drink name 2205 indicates the type name of the food and drink indicated by the food and drink information 2200, but since it is not used in the group B server device 2 when it is an offering other than the food and drink, the food and drink are described here. It will be described as the food and drink name 2205 indicating the name of. Food and drink include food, beverages, desserts, and the like. The serving unit 2206 is a quantity in which a serving unit such as one piece of food or drink, one plate, or one cup is expressed in units of weight (g). The included foodstuff 2207 indicates the weight of the foodstuff contained in the food or drink in the unit quantity 2206. The coupon information 2208 indicates whether or not to provide a coupon for the food or drink, and a discount rate or a discount price when the coupon is provided.

Returning to FIG. 29 and continuing the description, the user terminal 8 is a mobile terminal device having a function as a computer device such as a smartphone or a tablet PC for use by the user of the eating out support system, and is an input unit 81 and a display unit 82. , And a communication unit 83. A user who wants to use the restaurant support system can use the restaurant support system by operating the user terminal 8 to install a dedicated application downloaded from a predetermined site and inputting predetermined registration items. The eating out support system may be made available by accessing the group B server device 2 from a normal browser and inputting predetermined registration items without using the dedicated application. Further, the eating out support system may be used not only by a mobile terminal device but also by a terminal device such as a desktop PC or a notebook PC.

The input unit 81 is composed of a software keyboard or the like using a touch panel, and is used for instructing screen switching, inputting user information, and the like. The display unit 82 displays the information transmitted from the group B server device 2 on the screen, displays the software keyboard, and the like. The communication unit 83 controls transmission / reception of various information to / from the group B server device 2 via a communication line such as the Internet.

Various user information is collected in the user terminal 8-1. Specifically, the user terminal health information from the user terminal 8-1 includes, for example, sleep information (sleep time, sleep quality (turning status, squealing sound information, etc.)), vital meter (blood pressure, pulse, etc.), and various types. Exercise information (running, number of steps, information at the fitness center, etc.) and meal data for each meal (input by the user, analysis from photographs, etc.) are included.

In addition to these, all the items that can be collected by the user terminal can be collected and sent to the group B server device 2. In the future, it can be further increased if technological progress or an attachment that can be attached to the user terminal 8-1 and can collect various information is developed.

For example, analysis information of what is discharged from the user's toilet each time, analysis result of user's breath, information of user's voice, etc. can be considered at present.

User information, which is personal information of the user, is transmitted from the user terminal 8 to the group B server device 2. Since the user information should be stored in the user information database 21 described later, the configuration is basically the same as the data configuration of the user information database 21, but all the user information is transmitted at one time ( It is not necessary to (register), and the user information is transmitted from the user terminal 8 to the group B server device 2 in several times, or the user terminal 8 adds the information that can be arbitrarily registered to the group B server device 2. It can also be sent to 2. In the following, for the sake of simplicity of explanation, it is assumed that all the data registered as user information is input at the time of the first user registration and is collectively transmitted from the user terminal 8 to the group B server device 2. explain.

Information such as nutrition intake tendency, intake advice, recommended food and drink, and recommended restaurant is transmitted from the group B server device 2 to the user terminal 8. The information to be transmitted is not one screen information for each of nutrition intake tendency, intake advice, recommended food and drink, and recommended restaurant, but for example, as will be described later, nutrition intake tendency and intake advice are on the same screen. It may also be transmitted as information contained in.

The group B server device 2, information of each user, food service store terminal 4 by food information registered in step S1018 of the electronic receipt information and / or 32 have been (use personal information and food monolinoleate transmitted from Based on the information), foods (foods and drinks) eaten and eaten by each user are accumulated, and this is analyzed to evaluate the excess and deficiency of nutrition ingested by each user. In addition, foods and drinks containing a large amount of nutrients (ingredients) that each user lacks are extracted as recommended foods for supplementing the deficient nutrients. Furthermore, from the foods and drinks accumulated for each user, the foods and drinks that are considered to be relatively preferred by each user are identified, and the specified foods and drinks are recommended foods and drinks (that is, nutrients that the user lacks). Including food and drink), we will select restaurants that can provide recommended food and drink.

The group B server device 2 includes a user information database 21, a user-specific history database 22, a food and drink database 23 , a food and drink nutrition value database 24, a required amount database 25, an efficacy database 26, an ingested food and drink model database 27, and a recipe database 28. , And a food and drink database 29 by store. The group B server device 2 also has a nutrition evaluation unit 2A, a preference specifying unit 2B, a recommended food / drink extraction unit 2C, a recommended restaurant extraction unit 2D, and a communication unit 2E. The group B server device 2 may be composed of a group of servers composed of a plurality of computer devices. For example, a data server having each database 21 to 28 and accumulating and updating data, and each processing unit 2A It may be composed of an engine server that performs arithmetic processing in ~ 2E.

The user information database 21 is a database in which each user inputs user information on his / her own user terminal 8 and stores user information transmitted from the user terminal 8. The user-specific history database 22 accumulates the food and drink history of the user's food (food and drink) for each user based on the electronic receipt information transmitted from the restaurant terminal 4, and the user 's face image registered by the mobile terminal 8. And food and drink information (user information (including face image) and food and drink information) transmitted from the restaurant terminal 4 is accumulated for each user in the food and drink history of the user 's food (food and drink) based on the electronic receipt information. It is a database.

Food and drink information from the external store terminal 4 is stored in the food and drink database 23.

The nutritional value database 24 for each food and drink is based on information gathering via the Internet, nutritional value for each food and drink input by the input means 98, etc., and what kind of nutrients (three major nutrients, various vitamins, etc.) per unit amount of each food and drink. ) Is a database registered for each food and drink.

The requirement database 25 was ingested by humans (in the case of Japan, Japanese) of the nutrition survey database 96 in the second external server (for example, the server of the Ministry of Health, Labor and Welfare of Japan, the server by various institutions or organizations, etc.) 95. Information on nutrition surveys (for example, information on nutrition surveys conducted by national nutrition surveys and various institutions, and information modified from these), and the standard amount of nutrition consumed by humans (in the case of Japan, Japanese). By storing information indicating (for example, nutrition intake standard information, information related to various nutrition intakes, and modified information), intake per unit period (for example, one day) according to gender and age group. It is a database that registers the required amount of nutrients to be taken by nutrients.

Here, in the case of Japan, the nutrition survey database 96 of the second external server (for example, the server of various organizations such as the Ministry of Health, Labor and Welfare server in the case of Japan) 95 contains the nutrients ingested by the Japanese in the case of Japan. Average values by gender and age, and standard values by gender and age of each nutrient ingested by Japanese (for example, male, 18-29 years old, protein, estimated average required amount 50 g / day, recommended value 60 g / day) Applies to.

In the case of a system used in a country or region other than Japan, the requirement database 25 contains information on the nutrition ingested by humans acquired according to the country or region and the standard of nutrition ingested by humans. By storing the information indicating the amount of nutrients, the required amount of nutrients to be ingested per unit period (for example, one day) is registered for each nutrient according to the gender and age group.

The efficacy database 26 is a database in which the efficacy of each nutrient (ingredient) is quantified and registered for each efficacy.

The ingested food and drink model database 27 is a database in which the standard intake of each food and drink per unit period according to gender and age category is registered for each food and drink.

The recipe database 28 is a database in which information on recipes of a plurality of types of foods and drinks is registered, and includes the content of each food and drink and the content of each nutrient as information for each recipe. The data structures of the user information database 21, the user-specific history database 22, the food and drink nutritional value database 24, the required amount database 25, the efficacy database 26, the ingested food and drink model database 27, and the recipe database 28 will be described in more detail later. ..

The food and drink database 29 by store is a database in which food and drink information 2200 transmitted from the restaurant terminal 4 is registered. However, even if the food and drink information 2200 is transmitted, if it is not used for the service provided in the restaurant support system of the present embodiment (for example, food and drink that is not food (food and drink)), the store It is possible not to register in the separate food and drink database 29. In addition, if the number of times of eating and drinking has passed 2204, it is deleted at any time.

The nutritional evaluation unit 2A reads out from the user-specific history database 22 the types and amounts of foods and drinks eaten and drinked by each user during the end of the day, and by food and drink, by the intake nutrition evaluation process described later. With reference to the nutritional value database 24, the intake amount of each nutrient contained in the food and drink eaten and eaten by each user during the completed day is obtained. Then, the excess or deficiency of each nutrient (each component) is determined for each user by referring to the required amount database 25 according to the gender and age category of the user. At this time, necessary corrections are made according to the height, weight, and health consciousness of the user registered in the user information database 21. The nutrition evaluation unit 2A further refers to the efficacy database 26 from the determination result of excess or deficiency for each nutrient, and generates intake advice indicating the nutrients that each user should preferentially ingest.

The preference specifying unit 2B displays the types and amounts of foods and drinks stored in the user-specific history database 22 in the ingested food and drink model database 27 in the end of one day by the user-specific preference specifying process described later. Compare with the standard intake of each food and drink per unit period according to the stored gender and age group, and identify the food and drink that each user prefers to eat.

The recommended food and drink extraction unit 2C extracts foods and drinks containing a large amount of nutrients evaluated by the nutrition evaluation unit 2A as being deficient by the user by the recommended food and drink extraction process described later as recommended foods and drinks.

The recommended restaurant extraction unit 2D is a restaurant that can provide a dish that enables the user to ingest a large amount of nutrients evaluated to be deficient by the recommended restaurant extraction process described later, or the user by the preference identification unit 2B described later. A dish containing recommended foods and drinks extracted by the recommended foods and drinks extraction unit 2C, that is, a food that is in line with the user's taste and is insufficient for the user, while including foods and drinks specified as being relatively preferred. We will select restaurants that can provide dishes that will allow us to take in a large amount of nutrients that have been evaluated as recommended restaurants.

The communication unit 2E controls the transmission / reception of information with the group A server device 1 and the restaurant terminal 4, and controls the transmission / reception of information with the user terminal 8. More specifically, the food and drink information and the electronic receipt information transmitted from the group A server device 1 and the restaurant terminal 4 are received and stored in the food and drink database 29 for each store and the history database 22 for each user. In addition, the user information transmitted from the user terminal 8 is received and stored in the user information database 21. Further, the information generated by the nutrition intake tendency, intake advice, recommended food / drink, recommended restaurant, etc. is included in the screen displayed on the user terminal 8 and transmitted to the user terminal 8.

Hereinafter, the databases 21, 22, and 24 of the group B server device 2 are included.
The data structures of to 28 will be described with reference to FIGS. 35 to 41 . Although FIGS. 35 to 41 show a data structure that is not normalized for convenience of explanation, the actual database may be constructed by being normalized. In addition, the contents of the efficacy database 26, the ingested food and drink model database 27, and the recipe database 28 are updated depending on the case (time, data review, addition or deletion of food (food or drink), addition or deletion of recipe, etc.). Although it may be done, it will be described as being pre-built in the present embodiment.

<Data Structure of User Information Database> FIG. 35 is a diagram showing a data structure of the user information database 21. Each record of the user information database 21 includes user ID 2110, email address 2111, password 2112 , gender 2115, age 2116, height 2117, weight 2118, health consciousness 2119, and health examination information (height) (height). , Body measurement results such as weight, blood test results, etc.), fitness information (activity information such as walking and running) .

The user ID 2110 is identification information uniquely assigned to each user. The e-mail address 2111 is a user's e-mail address and can uniquely identify the user. When logging in to the system, either the user ID 2110 or the e-mail address 2111 may be entered. The password 2112 is a password set by the user at the time of user registration, and is entered at the time of system login.

Gender 2115, is a user of gender, age 2116, is the age of the user. As will be described later, the required amount of each nutrient and the intake model of each food and drink are determined according to the classification according to gender 2115 and age 2116.

Height 2117 is the height of the user and weight 2118 is the weight of the user. The health consciousness 2119 is a registration of the user's dietary and health consciousness selected by the user. The health-conscious 2119 can be selected by the user from a certain type prepared in advance on the system side, such as "constipation is anxious", "hypertension is anxious", and "blood sugar level is anxious". Height 2117, weight 2118, and health consciousness 2119 are used to correct the requirements for each nutrient, as described below.

<Data Structure of History Information Database by User> FIG. 36 is a diagram showing a data structure of the history information database 22 by user. Each record of the user-specific history information database 22 is composed of data extracted from the food and drink history information transmitted from the restaurant terminal 4, and includes a user ID 2121, a store ID 2122, a food and drink date and time 2123, and a food and drink name. and 2124, is made up of quantity 212 5.

The user ID 2121 is identification information that uniquely identifies the user, and is the same as the user ID 2110 of the user information database 21 described above. The store ID 2122 is a store ID of a restaurant where the user eats and drinks food and drink. The eating and drinking date and time 2123 is the date and time when the user eats and drinks the food and drink, and each process performed by the nutrition evaluation unit 2A and the preference specifying unit 2B is performed for the food and drink date and time 2123 within the past one month. The food / drink name 2124 is the name of the food / drink eaten by the user, and the quantity 2125 is the food / drink quantity of the food / drink. The quantity 2125 indicates the food and drink quantity of food and drink as a multiple of the unit (one piece, one plate, one cup, etc.) provided to the user (customer), and the value converted from the above-mentioned food and drink history information is registered and unified. Data processing is possible.

<Data Structure of Nutritional Value Database by Food and Beverage> FIG. 37 is a diagram showing a data structure of the nutritional value database 24 by food and drink. Each record of the nutritional value database 24 by food and drink consists of food and drink name 20141, component 1 content 20142, component 2 content 20143, ... Component k content 2014k. Here, component 1, component 2, ..., And component k are three major nutrients such as carbohydrates, lipids, and proteins, and nutrients such as various vitamins and minerals.

The food and drink name 20141 is the name of foods such as curry, ramen, and sushi, and beverages such as XX juice, △△ milk, and XX beer. The component 1 content 20142, the component 2 content 20143, and ... The component k content 2014k are the contents per unit quantity of each food or drink or food. For example, for each dish of food and drink XX, carbohydrates are registered as XX g, lipids as XX g, proteins as XX g, vitamin A as XX mg, and so on. These data are used by the nutrition evaluation unit 2A to determine the intake of each nutrient for each user. In addition, food and drink classification, bowls, meat, fish and the like may be added to the records of the nutritional value database 24 for each food and drink, and each data may be classified by food and drink classification.

<Data structure of requirement database> FIG. 38 is a diagram showing a data structure of the requirement database 25. Each record in the requirement database 25 includes gender 20151, age category 20152, amount to be ingested (ingredient 1 requirement) 201531 for component 1 according to gender and age category, standard deviation 201532, and correction formula 201533. The component k requirement for the component k is 2015k1, the standard deviation is 2015k2, and the correction formula is 2015k3.

Gender 20151 is for men and women, and age division 20152 is for age groups (eg, 20-24 years old, 25-29 years old, ...). Different data were prepared because the required amount of each nutrient is different for different genders and ages. The required amount of component 1 for component 1 is 201531, which means that the height and weight of the component 1 are standard according to the sex 20151 and the age group 20152, and in particular, when health consciousness is not selected, the component 1 is used as a unit period (here, 1). It shows how much you need to take per day).

The standard deviation 201532 for component 1 indicates how much the intake of component 1 varies depending on the gender 20151 and the age category 20152, and the excess intake of component 1 by the nutritional evaluation unit 2A. It is used to judge the shortage. The correction formula 201533 for component 1 corrects component 1 requirement 201531 and standard deviation 201532 when height and weight are not standard and some health consciousness is selected according to gender 20151 and age category 20152. This is a correction formula for the nutrition evaluation unit 2A to determine the excess or deficiency of the intake amount of the component 1. The same applies to the required amount 2015k1 for the component k, the standard deviation 2015k2, and the correction formula 2015k3.

<Data Structure of Efficacy Database> FIG. 39 is a diagram showing a data structure of the efficacy database 26. Each record of the efficacy database 26 is composed of a component name 20160, an efficacy 1 evaluation value 20161, an efficacy 2 evaluation value 20162, and ... an efficacy j evaluation value 2016j. Efficacy 1, Efficacy 2, ..., Efficacy j refers to the functions of each component (nutrient) such as "helping the function of the intestines", "lowering blood pressure", and "lowering blood sugar level".

Ingredient name 20160 is the name of three major nutrients such as carbohydrates, lipids and proteins, and nutrients such as various vitamins and minerals. The efficacy 1 evaluation value 20161 is a numerical value indicating how much the nutrient of the component name 20160 acts on the efficacy 1 of the above-mentioned efficacy database 26. The same applies to the efficacy 2 evaluation value 20162, ..., The efficacy j evaluation value 2016j. Efficacy 1 evaluation value 20161, Efficacy 2 evaluation value 20162, ... Efficacy j evaluation value 2016j is used to generate intake advice from the determination result of excess or deficiency for each nutrient by the nutrition evaluation unit 2A.

<Data Structure of Ingested Food and Beverage Model Database> FIG. 40 is a diagram showing a data structure of the ingested food and drink model database 27. Each record of the food and drink model database 27 contains gender 20171, age classification 20172, standard intake of food and drink 1 (food and drink 1 intake) 201731, standard deviation 201732, and food and drink 2. Food and drink 2 intake 201741 and standard deviation 201742, and ... Food and drink i intake 2017i1 and standard deviation 2017i2 for food and drink i.

Gender 20171 is for men and women, and age classification 20172 is for age groups (eg, 20-24 years old, 25-29 years old, ...). Different data were prepared because the standard intake of each food and drink differs depending on the gender and age. The food and drink 1 intake 201731 for the food and drink 1 indicates how much the food and drink 1 is normally ingested per unit period (here, one month) according to the gender 20171 and the age category 20172. ..

The standard deviation 201732 for food and drink 1 indicates how much the intake of food and drink 1 varies depending on the gender 20171 and the age category 20172. The food and drink 1 intake amount 201731 and the standard deviation 201732 are used to identify the food and drink that the user likes by the preference specifying unit 2B by calculating the deviation value for the intake amount of the food and drink 1 that the user has eaten and eaten. The same applies to the food and drink 2 intake amount 201741 and the standard deviation 201742 for the food and drink 2, and the intake amount 2017i1 and the standard deviation 2017i2 for the food and drink i.

<Data Structure of Recipe Database> FIG. 41 is a diagram showing a data structure of the recipe database 28. Each record of the recipe database 28 includes the recipe name 20181 of the food and drink, the ingredient 1 content 200821 to the ingredient i content 20082i, the ingredient 1 content 200831 to the ingredient k content 20083k, how to make 20184, and the material details 20185. , Information about other related recipes 20186. A recipe ID for identifying each recipe name may be registered in the record of the recipe database 28.

The recipe name 20181 is the name of the recipe, that is, the name of the food or drink made by the recipe. Ingredient 1 content 200821-Ingredient i Content 20182i indicates how much each of the food and drink prepared by the recipe contains the ingredients 1 to i. Component 1 content 200831-Component k content 20083k indicates how much each of the food and drink prepared in the recipe contains component 1-component k. The foodstuff 1 content 200821-foodstuff i content 20082i and the foodstuff 1 content 200831-foodstuff k content 20083k are used for extraction of recommended recipes by the recommended restaurant extraction unit 2D.

How to make 20184 is a sentence or an image explaining in detail how to make food and drink according to the recipe. Ingredient details 20185 describes in detail the types and required amounts of ingredients and seasonings required for the recipe. Information about other related recipes 20186 has a certain relationship (commonality) with the recipe in terms of ingredients and nutrients, and information about other recipes to be shown to the user as a reference (for identifying other recipes). Recipe name 20181, recipe ID, etc.) are registered.

<Overall Process Flow in the Eating Out Support System> Hereinafter, the processing executed in the eating out support system according to the present embodiment will be described. FIG. 42 is a diagram showing an overall processing flow in the restaurant support system according to the present embodiment. Here, the processing performed in the group B server device 2 will be mainly described, but when transmitting information to the group B server device 2, the processing required in the restaurant terminal 4 or the user terminal 8 (for example, the restaurant) When information is input in the terminal 4 or information is input in the user terminal 8 and information is transmitted from the group B server device 2, necessary processing is performed in the restaurant terminal 4 or the user terminal 8 (for example, the restaurant terminal). It is assumed that the information display in 4 and the information display in the user terminal 8) are performed.

First, from the restaurant terminal 4, the user shown in FIG. 31
The existing user's food and drink information and food and drink history information accumulated by the determination process and the food and drink registration process shown in FIG. 32 are transmitted to the group B server device 2. When the group B server device 2 receives the food / drink information and the food / drink history information, the group B server device 2 registers the food / drink information and the food / drink history information of the existing user in the database. Next, the user information is input to the group B server device 2 by the user who intends to newly use this eating out support system and is transmitted to the group B server device 2, and when the group B server device 2 receives this, the group B server device In step 2, the received user information is registered in the user information database 21 (step S2001). When the group B server device 2 completes the reception of the food and drink information and the food and drink history information and the registration of the user information, the group B server device 2 registers the initial setting of the food and drink history of the newly registered user in the user-specific history database 22 (step). S2002).

After that, the group B server device 2 transmits the user information to the restaurant terminal 4 and requests the transmission of the food / drink information and the food / drink history information corresponding to the user information .

As a result, when it is determined in the restaurant terminal 4 that the collation result of the user's face photo data in the user information and the image relating to the person in the user person management database 444 is the same person, the food and drink corresponding to the user information. Information and food and drink history information are generated and transmitted to the group B server device 2.

Further, when a user who has already registered user information eats out at the restaurant, the food service information and the food and drink history information are added to and accumulated in the food and drink history database 42 on the restaurant terminal 4, and the group B server device 2 Will be sent to. Upon receiving the food information and food history information, the group B server device 2, the food history of food of the user, and registers in addition to the user-specific history database 22 (step S2003).

When a user registered as a user requests nutritional evaluation from the user terminal 8, the group B server device 2 reads the food and drink eaten and eaten in the past month by the nutritional evaluation unit 2A from the user-specific history database 22. With reference to the nutritional value database 24 for each food and drink and the required amount database 25, the excess or deficiency of the intake of each nutrient is determined. It also generates intake advice for deficient nutrients (step S2004).

In addition, the recommended restaurant extraction unit 2D extracts foods and drinks from the recipe database 28 that can ingest a large amount of the determined nutrients that the user lacks (step S2005). The group B server device 2 provides the result of determining the excess or deficiency of the intake of each nutrient generated in step S2004, the intake advice for the deficient nutrient, and the recommended food and drink extracted in step S2005 to the user terminal 8. Send to.

On the other hand, when a user registered as a user requests recommended foods and drinks from the user terminal 8, the group B server device 2 uses the preference identification unit 2B to store the foods and drinks eaten and drinks by the user in the past month in the user-specific history database 22. With reference to the ingested food and drink model database 27, the food and drink that the user prefers to ingest is specified (step S2006). Next, the recommended food and drink extraction unit 2C refers to the nutritional value database 24 for each food and drink, and the nutritional evaluation unit 2A is insufficient in intake of the foods and drinks that the user prefers to consume. One or more foods and drinks capable of ingesting a large amount of the nutrients determined to be the above are extracted as recommended foods and drinks (step S2007). If there is only one recommended food and drink, only one is extracted, but if there are two or more recommended foods and drinks, two or more may be extracted.

In addition, the recommended restaurant extraction unit 2D extracts from the restaurant-specific food and drink database 29 restaurants that can provide food and drink that the user relatively prefers to ingest (step S2008). The group B server device 2 transmits the recommended food and drink extracted in step S2004 and the recommended restaurant extracted in step S2008 to the user terminal 8.

Hereinafter, the nutritional evaluation process performed by the nutritional evaluation unit 2A of the group B server device 2 in step S2004 will be described in more detail with reference to the flowcharts of FIGS . 43 to 46 and the explanatory diagrams of FIGS . 47 to 48 to specify the preference. The figure shows the user-specific preference identification process performed by the part 2B, the recommended food / drink extraction process performed by the recommended food / drink extraction unit 2C in step S2007, and the recommended recipe extraction process performed by the recommended restaurant extraction unit 2D in step S2005 or step S2008, respectively . It will be described in more detail with reference to the flowcharts of 50 to 52 .

<Nutrition Evaluation Process> FIG. 43 is a flowchart showing a user 's nutrition evaluation process performed by the nutrition evaluation unit 2A. The nutrition evaluation unit 2A has food and drink history data (food and drink history information ) registered in the user-specific history database 22 in association with the user ID 2121 of the user at a fixed time of the day (for example, 23:59 pm). ) Eating and drinking date and time 2123 is read. When the food and drink date and time 2123 is within a predetermined period (for example, the past one day), the food and drink provision unit (one piece, one dish, etc.) is obtained from the food and drink name 2124, quantity 2125, etc. in the food and drink history (food and drink history data). The amount of food and drink in multiples of (one cup, etc.) is determined by reading data, etc., and then the food and drink provision unit 2206 (one, one, food and drink information) stored in the food and drink history data and the food and drink database 23 . The amount of food and drink according to the weight of each food and drink is determined from the quantity of one plate, one cup, etc. expressed in the unit of weight (g) (step S2101).

For example, if the curry serving unit 2206 is 300 g and the user eats and drinks with one plate of curry in Sapporo, Hokkaido at 7:00 pm on November 10, 2018, the user will be at 7 pm on November 10, 2018. Occasionally, the amount of food and drink is 300 g of curry.

Next, the nutrition evaluation unit 2A added the component 1 content 20142, the component 2 content 20143, and so on, which are registered in the nutritional value database 24 for each food and drink, to the amount of food and drink expressed in the unit of weight (g) . The k content 2014k is integrated, and the amount of component 1 to component k ingested by the individual user is determined for each food and drink. Next, the nutrition evaluation unit 2A transfers components 1 to k on the day of eating and drinking for each food and drink ingested by the individual user , and the result of this transfer and the gender 2115 and age of the user registered in the user information database 21. from 2116 and the required quantity database 25 component 1 requirements sex 20151 and age group 20152 registered in 201531, user calculates the intake-specific nutrient suspected of ingestion per day on an individual basis (step S2102 ).

Next, the nutrition evaluation unit 2A reads out the user 's gender 2115 and age 2116 from the user information database 21, and correspondingly, the component 1 requirement of the gender 20151 and the age category 20152 registered in the requirement database 25. 201531 and standard deviation 201532, ... Read out component k required amount 2015k1 and standard deviation 201532 (step S2103). Further, the nutrition evaluation unit 2A reads the user 's height 2117, weight 2118, and health consciousness 2119 from the user information database 21, and uses the correction formula 201533, ... 2015k3 registered in the required amount database 25 accordingly. , The required amount and standard deviation of each nutrient read out in step S2103 are corrected (step S2104).

Next, the nutrition evaluation unit 2A determines the excess or deficiency of each nutrient of the user every day according to the degree of deviation based on the standard deviation between the intake amount for each nutrient obtained in step S2101 and the required amount corrected in step S2104. judge. For example, if the intake of a certain nutrient is less than the required amount by 2 standard deviations or more, it is determined that the nutrient is deficient, and if it is 1 standard deviation or more and less than 2 standard deviations, the nutrient is slightly deficient. If there is more than 2 standard deviations, it is determined that the nutrient is excessive (step S2105).

Next, the nutrition evaluation unit 2A reads out the efficacy 1 evaluation value 20161, the efficacy 2 evaluation value 20162, ... the efficacy j evaluation value 20163 of the efficacy database 26 for the nutrients determined to be deficient or slightly deficient in step S2105. Then, the efficacy 1 evaluation value 20161, the efficacy 2 evaluation value 20162, ... the efficacy j evaluation value 20163 for the nutrients that are deficient or slightly deficient are added. Then, based on the effect having a small value, ingestion advice for the user is generated every day (step S2106).

The nutritional assessment unit 2A generates results nutrients another deficiency judgment for each said user obtained in step S2105, the page that summarizes the intake advice for each said user generated in step S2106, the communication unit 2E To the user terminal 8 of the user (step S2107). This completes the nutritional evaluation process.

<Process for determining the amount of food and drink> Next, the process for determining the amount of food and drink from the food and drink history data in step S2101 will be described in more detail.

FIG. 44 is a flowchart showing in detail the process of determining the amount of food and drink from the food and drink history data of step S2101 by the user . In FIG. 44 , the nutrition evaluation unit 2A acquires food and drink history data by reading the food and drink history 2123 of the food and drink history (food and drink history data) registered in the user-specific history database 22 in association with the user ID 2121 of the user. (Step S2101-1).

Next, the nutrition evaluation unit 2A acquires food and drink data, which is data related to food and drink, from the food and drink history data (step S2101-2).

Next, the nutrition evaluation unit 2A sorts the food and drink data by ID, so that the food and drink data is sorted by user (customer), and the food and drink data date and time 2123 is within a predetermined period (for example, the past one day). In this case, this eating and drinking history (food and drink history data) is used as an effective eating and drinking history (step S2101-3).

Next, the nutrition evaluation unit 2A acquires various food and drink information (various correction values of the amount of foodstuff in the food and drink input by the input means 98, food and drink accessed by the user, etc.) from the databases 22 to 28, and also obtains various food and drink information. Acquire the identification code of the food and drink history (food and drink history data) (step S2101-4).

Next, the nutrition evaluation unit 2A includes food and drink with a valid food and drink history in step S2101, the location of the store indicated by the store ID 2122, various food and drink information from the current date, and an identification code acquired in step S2101-4. The amount of food and drink is calculated or read out and confirmed (step S2101-5).

<Food and Drink Amount Confirmation Process> FIG. 45 is a flowchart showing the food and drink amount determination process of step S2101-5 in FIG. 44 . In FIG. 45, the nutrition evaluation unit 2A acquires data of one type of food and drink from the food and drink data (food and drink history data) acquired in step S2101-2 (step S2101-51).

In steps S2101-52, the nutrition evaluation unit 2A provides food and drink data ( amount of food and drink obtained by multiplying the food and drink provision unit (one, one plate, one cup, etc.) in the food and drink history data) and various food and drink information ( food and drink provision unit). The amount of food and drink in units of weight of food and drink is determined from ( 2206, acquired in step S2101-4), and the process proceeds to step S2101-53.

In steps S2101-53, the nutrition evaluation unit 2A determines whether the food / drink name and the food / drink amount have been determined for all types of food / drink.

When the food and drink name and the amount of food and drink have not been determined in all kinds of food and drink, the nutrition evaluation unit 2A determines that step S2101-52 is N.
When it becomes O and the process returns to step S2101-51 and the food / drink name and the food / drink amount are confirmed in all kinds of food / drink, the current food / drink amount confirmation process is terminated.

<Nutrient Intake Calculation Process> FIG. 46 is a flowchart showing a nutrient intake calculation process in step S2102 by the user . In FIG. 46 , the nutrition evaluation unit 2A determines the amount of food and drink and various food and drink information determined in step S2101-5 (each record of the nutritional value database 24 for each food and drink, and each food and drink input by the input means 98). The nutrients of each food and drink are calculated from (various correction values of nutritional value) (step S2102-1). In step S2102-2, the nutrition evaluation unit 2A transfers each nutrient of each food and drink calculated in step S2102-1 to each corresponding user on the access food and drink day of the recipe, and proceeds to step S2102-3.

In step S2102-3, nutritional assessment section 2A, to the nutrients that are deposited in daily food to the user personal In step S2102-2, which is allocated for each day for the user personal in Groups A server device 1 A correction calculation is performed using nutrients ((steps S102-1 to S102-5 in FIG. 17)), and the current process is completed.

< User 's Nutrient Intake Calculation Process> FIG. 47 is an explanatory diagram showing a nutrient intake calculation process by the user eating out, in steps S2101-51 to S2101-53 of FIG . 45 and steps S2102-1 to S2102 of FIG. It corresponds to -2.

As shown in FIG. 47 (a), the nutrition evaluation unit 2A acquires data on one type of food and drink from the food and drink data (food and drink history data) acquired in step S2101-2 (see step S2101-51).

The food and drink data in this case includes the food and drink name and the amount of food and drink in the first unit.

The nutrition evaluation unit 1A determines the food and drink name from the food and drink name shown in the food and drink history data as shown in FIG. 47 (c). Next, the nutrition evaluation unit 1A stores the amount of food and drink, the food and drink data, and the food and drink database 23 by multiples of the food and drink provision units (one, one plate, one cup, etc.) of the food and drink history data shown in FIG. 47 (a) . providing unit 2206 of the connection have been food for food data (one, dish, quantities expressed in full like the weight of the unit (g)) the amount estimated in the food as shown in either et Figure 47 (b) This is performed, and the amount of food and drink (g) based on the weight of food and drink is determined. Then, the food and drink name and the amount of food and drink are nutritionally converted, and each nutrient of the food and drink is transferred to each food and drink day and each user as shown in FIG. 47 (c).

FIG. 48 is an explanatory diagram showing the daily allocation of nutrients (components 1 to k) in step S2102 of the user . In FIG. 48 , assuming that the food and drink consumed by the user alone on the second day is one dish of curry (500 yen), the nutrients contained in one dish of curry are 300 mg of nutrient A (ingredient 1) and nutrient B (ingredient). 2) is 200 mg and nutrient C (component 3) is 50 mg. Assuming that the food and drink consumed by the user alone on the 4th day is one dish of ramen (500 yen), the nutrients contained in one dish of curry are 100 mg of nutrient A (ingredient 1) and 50 mg of nutrient B (ingredient 2). , Nutrient C (component 3) is 20 mg.

Figure 49 is a nutrient that shown in nutrients (Fig. 19, which is allocated for each day for the user with respect to credited nutrients every day to the user, the group A server device 1 in step S2102-2 of FIG. 46 The correction calculation was performed using the data of). The nutrients shown in FIG. 49 are obtained by adding each nutrient shown in FIG. 19 to each nutrient shown in FIG. 48 .

Then, in one user, nutrient A is 100 mg on the first day (set by consumption speed), 400 mg on the second day (set by consumption speed and eating out), and 200 mg on the third day (set by recipe). ), 200 mg on the 4th day (set according to the consumption speed and eating out), 0 mg on the 5th day, and 0 mg on the 6th day.

Nutrient B is 180 mg on the first day (set by consumption speed), 200 mg on the second day (set by eating out), 120 mg on the third day (set by the recipe, see step S2102-5), and the fourth day. 50 mg (set according to eating out), 0 mg on the 5th day, and 0 mg on the 6th day.

Nutrient C is 60 mg on the first day (set by consumption speed), 50 mg on the second day (set by eating out), 40 mg on the third day (set by recipe), and 20 mg on the fourth day (eating out). (Set depending on the product) 0 mg on the 5th day and 0 mg on the 6th day .

<Preference identification process for each user> FIG. 50 is a flowchart showing a preference identification process for each user performed by the preference identification unit 2B. The nutrition evaluation unit 2A has food and drink history data (food and drink history information ) registered in the user-specific history database 22 in association with the user ID 2121 of the user at a fixed time of the day (for example, 23:59 pm). ) Eating and drinking date and time 2123 is read. When the food and drink date and time 2123 is within a predetermined period (for example, the past one day), the food and drink provision unit (one piece, one dish, etc.) is obtained from the food and drink name 2124, quantity 2125, etc. in the food and drink history (food and drink history data). The amount of food and drink in multiples of (one cup, etc.) is determined by reading data, etc., and then the food and drink provision unit 2206 (one, one, food and drink information) stored in the food and drink history data and the food and drink database 23 . The amount of food and drink according to the weight of each food and drink is determined from the quantity of one plate, one cup, etc. expressed in the unit of weight (g) (step S2201).

Next, the nutrition evaluation unit 2B has the component 1 content 20142 and the component 2 content registered in the nutritional value database 24 for each food and drink with respect to the amount of food and drink expressed in the unit (g) of the weight of each food and drink. 20143 and ... Component k content 2014k are integrated to determine how much component 1 to component k is ingested by the user for each food and drink. Next, the nutrition evaluation unit 2A transfers component 1 to component k for each food and drink ingested by the user on the day of eating and drinking, and the result of this transfer and the gender 2115 and age of the user registered in the user information database 21. From 2116 and the component 1 requirement 201531 of gender 20151 and age category 20152 registered in the requirement database 25, the intake amount for each nutrient estimated to be ingested by the user on a daily basis is calculated (step S2202). ..

Next, the preference specifying unit 2B reads out the user 's gender 2115 and age 2116 from the user information database 21, and correspondingly, the food and drink of gender 20171 and age category 2017 registered in the intake food and drink model database 27. 1 intake amount 201731 and standard deviation 201732, food and drink 2 intake 201741 and standard deviation 201742, ... Food and drink i intake 2017i1 and standard deviation 2017i2 are read out (step S2203).

Then, the preference specified portion 2B, food 1, food 2, ... for each of the food i, and intake was calculated in step S2201, from the intake and standard deviation read out in step S2203, of the user The deviation value of the intake amount for each type of food and drink and for each day within the past one month is calculated (step S2204).

Then, the preference specifying unit 2B specifies a certain number of foods and drinks having a high deviation value calculated in step S2204 as the foods and drinks preferred by the user . In this case, food above a certain value deviation also all kinds as those identified as food for preference of the user, preferences of the food up to a predetermined number of types regardless deviation of the user It may be specified as a food or drink to be eaten (step S2205). This ends the user- specific preference identification process.

<Recommended food and drink extraction process> FIG. 51 is a flowchart showing a recommended food and drink extraction process performed by the recommended food and drink extraction unit 2C. The recommended food and drink extraction unit 2C first identifies the nutrients that the nutrition evaluation unit 2A determines in step S2105 to be deficient or slightly deficient in the user (step S2301). In order to identify the nutrients that are deficient or slightly deficient here, the health consciousness of the user has already been taken into consideration by the correction by the correction formula in step S2104 described above.

Next, the recommended food / drink extraction unit 2C reads out the component 1 content 20142, the component 2 content 20143, ... The component k content 2014k registered in the nutritional value database 24 for each food / drink for each food / drink. .. The recommended food and drink extraction unit 2C extracts the food and drink containing a large amount of nutrients identified as deficient or slightly deficient in step S2301 in component 1 content 20142, component 2 content 20143, ... Component k. Judgment is made according to the content 2014k. Then, one or more foods and drinks are extracted as recommended foods and drinks for the user (step S2302). If there is only one recommended food and drink, only one is extracted, but if there are two or more recommended foods and drinks, two or more may be extracted.

Next, the recommended food / drink extraction unit 2C determines whether or not the coupon related to the recommended food / drink extracted in step S2303 is registered in the food / drink database 29 for each store, and the user uses the coupon according to the history information database 22 for each user. If a coupon that can be used for eating and drinking recommended foods and drinks is registered in a certain store, this is read from the food and drink database 29 for each store (step S2303).

Then, the recommended food / drink extraction unit 2C generates a page summarizing the recommended food / drink for the user extracted in step S2302 and the coupon read in step S2303, and the communication unit 2E sends the user terminal 8 to the user terminal 8. It is transmitted (step S2304). When the recommended recipe is extracted by the recommended recipe extraction process described later, a page summarizing the recommended recipe may be generated and transmitted to the user terminal 8. This completes the recommended food and drink extraction process. When there are a plurality of extracted recommended foods and drinks, the recommended foods and drinks may be displayed in the order of the highest amount of nutrients contained, such as the first, second, and so on.

<Recommended Recipe Extraction Process> FIG. 52 is a flowchart showing a recommended restaurant extraction process performed by the recommended restaurant extraction unit 2D. The recommended restaurant extraction unit 2D may have been notified that the user has selected a nutrient on the nutrition evaluation screen of the page generated by the nutrition evaluation process of the nutrition evaluation unit 2A, or the recommended food / drink extraction unit 2D of the recommended food / drink extraction unit 2D. It is determined whether the user is notified that the user has selected the food or drink on the recommended food or drink screen of the page generated by the process (step S2401).

When a nutrient is selected, the recommended restaurant extraction unit 2D extracts a recipe containing a large amount of the selected nutrient by referring to the component 1 content 200831 to the component k content 20083k of the recipe database 28, and this A restaurant that provides food and drink corresponding to the recipe is extracted from the food and drink database 29 for each store (step S2402). On the other hand, when the food or drink is selected, the recommended restaurant extraction unit 2D refers to the food and drink database 29 for each store and relatively selects the food or drink specified as the food or drink preferred by the user in step S2205. A restaurant with a menu containing a large amount is extracted (step S2403). In this step S2403, the recommended restaurant extraction unit 2D is a restaurant having a menu in which the number of foods and drinks that the user likes is relatively large (for example, a menu containing three types of foods and drinks rather than a restaurant having two types of foods and drinks to be liked). or to extract the restaurant), restaurant menus intake includes a relatively large food and drink among the food and drink that the user preferences (for example, food and drink and is ingested a large amount of food a bird for the user to taste In the case of chicken breast, the restaurant on the menu using chicken breast) is extracted.

The recommended restaurant extraction unit 2D further refers to the restaurant database 29 for each store and narrows down and extracts the restaurants on the menu containing many recommended foods and drinks extracted by the recommended food and drink extraction unit 2C (step S2404). .. Since the food and drink selected by the user on the recommended food and drink screen is the recommended food and drink for the user , it contains a large amount of nutrients that the user lacks. That is, the menu of the restaurant that is finally extracted, while rich in food for preference of the user, and to include many nutrients that are missing to the user.

When a restaurant is extracted in step S2402 or step S2404, the recommended food and drink extraction unit 2D generates a page summarizing the recommended restaurant and menu, and causes the communication unit 2E to transmit it to the user terminal 8 of the user (step). S2405). This completes the restaurant extraction process.

<Usage Example of Eating Out Support System> Hereinafter, an example of using the eating out support system according to the present embodiment will be specifically described based on a display screen example on the user terminal 8 of FIGS . 53 to 60. FIG. 53 is a diagram showing a top screen. FIG. 54 is a diagram showing a user registration screen . FIG. 55 is a diagram showing a split bill companion registration screen. FIG. 56 is a diagram showing a nutrition evaluation screen. FIG. 57 is a diagram showing a recommended food and drink screen. FIG. 58 is a diagram showing a recommended restaurant screen. Even if the screen does not fit in the size of the display unit 82, the screen that can be scrolled and displayed is represented as one screen.

First, on the top screen 2500 of FIG. 53 , when a registered user uses the system, enter the user ID or e-mail address in the ID input field 2501 and the password in the password input field 2502, and press the login button 2503. Tap. Then, the nutrition evaluation screen of FIG. 56 is displayed. On the other hand, when registering as a new user, tap "here" 2504. Then, the user registration screen of FIG. 54 (a) is displayed.

On the user registration screen 2600 of FIG. 54 (a), the user who intends to newly register enters his / her own e-mail address in the e-mail address input field 2601 and the password set by himself / herself in the password input fields 2602 and 2603 .

Also, the user selects enter another of men and women in gender selection button 2608, the age to age input field 2609, the height to the height column 2610, the body weight to body weight column 2611, be entered in each of the numbers. Further, the health consciousness is selected and input in the health consciousness selection field 2612. When trying to register a plurality of health consciousness, tap the add button 2613, and a selection field similar to the health consciousness selection field 2612 appears. Additional registration is performed from here.

In addition, the user inputs the URL of his / her face photo data in the face photo data input field 2614a. When trying to register a plurality of face photo data, tap the add button 2614b, and an input field similar to the face photo data input field 2614a appears. Therefore, additional registration is performed here.

If the user wants to enter a nickname, enter the nickname in the nickname input field. If the user wants to input the health examination information, tap the health examination information input button (not shown) to display the health examination information input field, so that the user can use the health examination information file stored in the user terminal. Enter the location (drive name, folder name, file name). If the user wants to input fitness information, tap the fitness information input button (not shown) to display the fitness information input field, so that the user can use the location (drive) of the fitness information file stored in the user terminal. Enter the name, folder name, file name).

Further, when the user selects and inputs that there is a split bill companion with the split bill companion selection button 2617 and taps the split bill companion registration button 2618, the screen switches to the split bill companion registration screen 2660 as shown in FIG. The character image 2661 of "Registration", the mail address input field 2662, the ID input field 2663, and the password input field 2664 display the password confirmation input field 2665, the add button 2666, the add button 2667, and the cancel button 2668. Enter about the Dutch companion. In this case, enter the e-mail address of the user's split companion in the e-mail address input field 2662, the ID of the user's split companion in the ID input field 2663, the password in the password input field 2664 and the password confirmation input field 2665, and add button 2667. When you tap, the user's splitting companion is registered.

Then, when the input is completed in all the fields and the send button 2619 is tapped, the user information confirmation screen 2620 of FIG. 54 (b) appears.

On the user information confirmation screen 2620, tapping the NO button 2622 in response to the question "Is this okay?" Returns to the user registration screen 2600 shown in FIG. 54 (a). When the YES button 2621 is tapped, the registration completion screen 2630 shown in FIG. 54 (c) appears. Then, on the registration completion screen 2630, when "nutrition status" 2631 is tapped, the nutrition evaluation screen 2700 of FIG. 56 (a) appears, and when "recommended" 2632 is tapped, the recommended food and drink screen 2800 of FIG. 57 (a) appears. appear. Tap "Logout" 2633 to log out.

In the nutrition evaluation screen 2700 of FIG. 56 (a), there are characters "nutrition status" 2701, "recommended" 2702, and "logout" 2703 at the upper part, but "nutrition status" 2701 indicates that it is a nutrition evaluation screen. Therefore, it is highlighted and there is no screen change even if you tap it. When you tap "Recommended" 2701, the recommended food and drink screen 2800 shown in FIG. 57 (a) appears. Tap "Logout" 2703 to log out.

In addition, there is a selection field 2704 for "deficiency", "appropriate amount", "large", and "graph" of nutrients, but here "deficiency" is highlighted and "vitamin C" is displayed as a very deficient nutrient. "Carbohydrate" is labeled as "Vitamin K" as a nutrient that is slightly deficient. Tap "Appropriate amount" to display the nutrients ingested in an appropriate amount, tap "Large" to display the nutrients in excess, and tap "Graph" to display the excess or deficiency of nutrient intake. Switches to the display of. In the comment field 2708, intake advice to the user is displayed.

Each character string of "vitamin C" 2705, "carbohydrate" 2706, and "vitamin K" 2707 can be instructed to switch to the nutrient introduction screen by tapping this. For example, when "Vitamin K" 2707 is tapped, the introduction screen 710 of Vitamin K in FIG. 56 (b) is displayed. Tap the arrow 2711 on the upper left of this screen to return to the original screen. In addition, on the vitamin K introduction screen 2710, vitamin K is explained along with efficacy, deficiency risk, and excess risk.

Below that, foods and drinks high in vitamin K are introduced. When any of the food and drink buttons 2712 to 2714 is tapped, the food and drink introduction screen 2820 (however, the food and drink corresponding to the tapped button) of FIG. 57 (c) is displayed. Tap "More" 2715 to add food and drink buttons for other foods and drinks high in vitamin K. Below that, recommended restaurants where you can take vitamin K are introduced. When any of the restaurant buttons 2716 and 2717 is tapped, the restaurant screen 2900 of FIG. 58 (however, for the restaurant corresponding to the tapped button) is displayed. Tap "More" 2718 to add a restaurant button for other restaurants where you can get vitamin K.

In the recommended food and drink screen 2800 of FIG. 57 (a), the characters "nutrition status" 2801, "recommended" 2802, and "logout" 2803 are at the top, but "recommended" 2802 is a recommended food and drink screen. It is highlighted to represent it, and there is no screen change when tapped. When "Nutrition status" 2801 is tapped, the nutrition evaluation screen 2700 shown in FIG. 56 (a) appears. Tap "Logout" 2803 to log out.

In the recommended food and drink screen 2800 of FIG. 57 (a), "Recommended for you" 2804, "Salad" 2805 and "Sashimi" 2806 as recommendations by food and drink, and "Skin" 2807 and "Diet" 2808 as recommendations by orientation. Each button is displayed, but when you tap any of them, the recommended food and drink screen 2810 as shown in FIG. 57 (b) appears (here, as an example, when "Recommended for you" 2804 is tapped. On the recommended food and drink screen 2810, "croquette", "marbonus", and "beef fillet steak" are displayed as recommended food and drink.

Each character string of "croquette" 2811, "marbonus" 2812, and "beef fillet steak" 2813 can be instructed to switch to the food and drink introduction screen by tapping this. For example, when "croquette" 2811 is tapped, the food and drink introduction screen 2820 of the croquette shown in FIG. 57 (c) is displayed. Tap the arrow 2821 on the upper left of this screen to return to the original screen. Further, on the food and drink introduction screen 2820 of the croquette, the croquette is explained such as whether or not it is an allergic food and characteristic ingredients.

Below that, other foods and drinks with similar nutrients are introduced. When any of the food and drink buttons 2822 to 2824 is tapped, the food and drink introduction screen for the food and drink corresponding to the tapped button is displayed. Tap "More" 2825 to add food and drink buttons for other foods and drinks that are close to nutrients. Below that, restaurants that can offer croquettes are introduced. When any of the restaurant buttons 2826 and 2827 is tapped, the restaurant screen 2900 of FIG. 58 (however, for the restaurant corresponding to the tapped button) is displayed. When you tap "More" 2828, an additional restaurant button for restaurants offering croquettes appears.

If there is a coupon to be provided to the user about the croquette, the coupon information is further displayed below it. By tapping the coupon buttons 2829 and 2830, you can get the tapped coupon. If you tap "See more" 2831, another coupon button will appear.

The restaurant screen 2900 of FIG. 58 introduces the restaurant. Tap the arrow 2901 at the top left of this screen to return to the original screen. If you tap "Food and drink details" 2902, the details of the ingredients required to make food and drink at this restaurant are displayed.

Below that, the food and drink offered at this restaurant is introduced. When any of the food and drink buttons 2903 to 2906 is tapped, the food and drink introduction screen 2820 (however, the food and drink corresponding to the tapped button) of FIG. 57 (c) is displayed. Below that, the nutrients that this restaurant mainly contains are introduced. When the component buttons 2907 and 2908 are tapped, the nutrient introduction screen 2710 (however, for the nutrient corresponding to the tapped button) of FIG. 56 (b) is displayed. Below that, other recommended restaurants are introduced. When any of the restaurant buttons 2909 and 2910 is tapped, the restaurant screen corresponding to the tapped button) is displayed. Tap "More" 2911 to add restaurant buttons for other restaurants.

As described above, in the food and drink support system according to the present embodiment, the point card type 113a and the point card ID 11 transmitted from the user terminal 8 as user information in the group A server device 1.
3b, the electronic receipt type 114a and the electronic receipt ID 114b are registered in the user information database 11. On the other hand, the electronic receipt information 210 from the food store terminal 3 includes the point card type 212a, the point card ID 212b, the electronic receipt type 213a, and the electronic receipt ID 213b, and group A determines which user the electronic receipt information is for. The server device 1 can be uniquely identified.

In the group A server device 1, the purchase history of the foodstuff of the user thus specified is registered in the user-specific history database 12 in association with the purchase store 122, the purchase date and time 123, the foodstuff name 124, and the quantity 125. The nutritional assessment unit 1A is, determine the intake of foods of the user of the terminated one day, still with reference to the ingredients by nutritional value database 14, obtains the finished nutritional another intake per day was the user, the user The excess or deficiency of each nutrient is determined by referring to the required amount database 15 according to the gender and age group of the above. Further, the efficacy database 16 is referred to from the determination result of excess or deficiency for each nutrient, and intake advice indicating the nutrients that each user should preferentially ingest is generated.

The determination result of excess or deficiency for each nutrient and the intake advice performed by the nutrition evaluation unit 1A in this way are summarized on the same page and displayed as the nutrition evaluation screen 700 on the display unit 82 of the user terminal 8. As a result, the user can easily know whether or not the nutrients related to his / her intake are biased, and can easily know what kind of nutrients should be preferentially ingested.

Further, when the nutrition evaluation unit 1A determines the excess or deficiency for each nutrient, necessary corrections are made according to the height 117, the weight 118, and the health consciousness 119 of the user registered in the user information database 11. This makes it easy to determine whether there is a bias in the nutrients related to one's intake and what kind of nutrients should be preferentially ingested according to the difference in individual physique and the difference in health consciousness of each individual. You will be able to know.

Further, the nutrition evaluation unit 1A obtains the intake amount for each nutrient according to the food material name 124 and the quantity 125 registered in the user-specific history database 12, and the quantity 125 is the quantity 252 of the electronic receipt information 210 and the food and drink information 200. The value converted from the unit quantity 206 of is registered. For this reason, the excess or deficiency of the intake for each nutrient is determined by taking into account not only what kind of foodstuff is ingested but also how much is ingested, so that the user can more accurately ingest himself / herself. You will be able to know the nutritional bias related to.

In addition, the recommended foodstuff extraction unit 1C extracts recommended foodstuffs by referring to the foodstuff-specific nutrition value database 14 according to the judgment result of excess or deficiency by nutrient by the nutrition evaluation unit 1A, and the recommended recipe extraction unit 1D is among the recommended foodstuffs. The recipe of the dish containing the ingredients selected by the user was to be extracted from. Then, before extracting the recommended recipe, the foodstuffs preferred by the user are specified by the preference specifying unit 1B, and the recommended recipe is selected from those including the foodstuffs preferred by the specified user. ..

For this reason, each user can know the cooking method of the kind of food containing the recommended ingredients as ingredients, and by eating the food according to this, the nutritional bias does not occur (or is unlikely to occur). You will be able to have a healthy diet. Moreover, the recommended recipe is not provided only by whether or not the nutrients related to one's intake are biased, but the recipe of the dish containing the kind of ingredients that suits one's taste is provided as the recommended recipe. The motivation to actually eat the food becomes stronger. In addition, since there is a relationship between the cause of malnutrition and the likes and dislikes of ingredients, if the user likes this dish by eating a dish according to the recipe of the dish containing the kind of ingredients that suits the user 's taste, In the future, I will try to eat ingredients that I have tended to avoid (or have never eaten).

Further, the recommended recipe extraction unit 1D can provide the recommended recipe for the dish containing the nutrient selected by the user. For this reason, the user can know how to cook a kind of food that can take a lot of deficient nutrients, and by eating a dish according to this, a healthy eating habit that does not cause a bias of nutrients. Will be able to send.

Further, even if there are a plurality of food store terminals 3 related to the use of different stores and the same user purchases foodstuffs at different stores, the user can use the point card type 212a and the point card ID 212b included in the electronic receipt information 210. Can be specified, and the purchase history for each user can be stored in the user-specific history database 12. For this reason, the user, even if not necessarily to shop at one store, it is possible to know whether or not there is a deviation from the food according to the purchase of the user to the nutrients in accordance with the self-ingestion.

Further, even if a different point card (electronic receipt member ID) is used for each store, the user considers that any of the point cards (electronic receipt member ID) is his / her own, and the point card type (electronic). If the receipt type) and the point card ID (electronic receipt ID) are registered, the purchase history for each user can be stored in the user-specific history database 12. Therefore, it is not necessary to share the point card (electronic receipt member ID) related to the store service in different stores, and it does not hinder each store from trying to provide customer service independently. There are no disadvantages to using the system for stores.

In this case, even when the new user registers the user information, the purchase history corresponding to the point card type 113a and the point card ID 113b included in the user information, and the purchase corresponding to the electronic receipt type 114a and the electronic receipt ID 114b. If the history is already stored in the sales history database 32 of the food store terminal 3, the purchase history of the foodstuff of the user is the user even based on the electronic receipt information 210 transmitted from the food store terminal 3 in response to the inquiry. It will be stored in another history database 12.

Therefore, newly registered users can immediately know whether or not there is a bias in the nutrients related to their own intake. In addition, even if it is not a new registration as the user itself, the point card type 113a and the point card ID 113b for the stores that have not been registered so far can be additionally registered, or the electronic receipt type 114a and the electronic receipt ID 114b can be additionally registered. By doing so, nutritional bias information including ingredients already purchased at the additionally registered store will be generated, so that it will be possible to more accurately know the bias of nutrients related to self-intake. In addition, EC sites and online shops can be additionally registered in the same way.

Furthermore, the recommended recipe extraction unit 1D also provides recommended recipes. Therefore, the user can know the cooking method of the kind of food that can take a lot of deficient nutrients or the kind of food that contains recommended foods as ingredients, and by eating the food according to this, the nutrients You will be able to have a healthy diet that does not cause any bias.

Further, even if there are a plurality of food store terminals 3 related to the use of different stores and the same user purchases food at different stores, the group A server device 1 supports the food information related to the purchase. A user can be identified by the attached user identification information, and food information can be stored for each user. Therefore, even if the user does not necessarily shop at one store, it is recommended to consume food according to the bias of the nutrients related to the user's intake.

In Group B the server apparatus 2, thus the food history of food for specified user, food shops 2122, food date 2123, in association with food name 2124 and quantity 2125, registered in the user-specific history database 22. Then, the nutrition evaluation unit 2A obtains the intake amount of food and drink for the completed day of the user , and further, with reference to the nutritional value database 24 for each food and drink, obtains the intake amount for each nutrient for the completed day of the user. , The excess or deficiency of each nutrient is determined by referring to the required amount database 25 according to the gender and age category of the user . Further, the efficacy database 26 is referred to from the result of determining excess or deficiency for each nutrient, and intake advice indicating the nutrients that each user should preferentially ingest is generated.

In this way, the results of determining excess or deficiency for each nutrient and the intake advice performed by the nutrition evaluation unit 2A are summarized on the same page and displayed as the nutrition evaluation screen 2700 (see FIG. 56 ) on the display unit 82 of the user terminal 8 . To. As a result, the user can easily know whether or not the nutrients related to his / her intake are biased, and can easily know what kind of nutrients should be preferentially ingested.

Further, when the nutrition evaluation unit 2A determines the excess or deficiency for each nutrient, necessary corrections are made according to the user 's height 2117, weight 2118, and health consciousness 2119 registered in the user information database 21. This makes it easy to determine whether there is a bias in the nutrients related to one's intake and what kind of nutrients should be preferentially ingested according to the difference in individual physique and the difference in health consciousness of each individual. You will be able to know.

Further, the nutrition evaluation unit 2A obtains the intake amount for each nutrient according to the food and drink name 2124 and the quantity 2125 registered in the user-specific history database 22, and the quantity 2125 is the food and drink information quantity 2252 and the food and drink information 2200. The value converted from the unit quantity 2206 of is registered. For this reason, the excess or deficiency of the intake for each nutrient is determined by taking into account not only what kind of food and drink is ingested but also how much is ingested, so that the user can more accurately determine his / her own intake. You will be able to know the nutritional bias related to intake.

In addition, the recommended food and drink extraction unit 2C extracts recommended food and drink by referring to the nutritional value database 24 for each food and drink according to the determination result of excess and deficiency by nutrient by the nutrition evaluation unit 2A, and the recommended restaurant extraction unit 2D From the recommended foods and drinks, the restaurants of the dishes including the foods and drinks selected by the user were extracted. Then, before extracting the recommended restaurant, the food and drink preferred by the user is specified by the preference specifying unit 2B, and the recommended restaurant is selected from those including the food and drink preferred by the specified user. It has become.

For this reason, each user can know the restaurant that provides the recommended food and drink, and by eating and drinking the recommended food and drink at the restaurant according to this, the nutrient bias does not occur (or is unlikely to occur). You will be able to have a healthy diet like this. Moreover, information on recommended restaurants is not provided simply by whether or not the nutrients related to one's intake are biased, but restaurants that provide food and drink including the types of food and drink that suit one's taste are recommended. Since it is provided as a restaurant, the motivation for actually eating the food and drink is strengthened. In addition, since there is a relationship between the cause of nutrient bias and the likes and dislikes of food and drink, the user likes this food and drink by eating the food and drink at a restaurant that provides the kind of food and drink that suits the user 's taste. For example, I will try to eat foods and drinks that I have tended to avoid (or have never eaten) in the future.

Further, even if there are a plurality of restaurant terminals 4 related to the use of different stores and the same user eats and drinks food and drink at different stores, the user shown in FIG. 31 by the dinner store recognition system 99 shown in FIG. 30 Since the user can be identified by the determination process , the eating and drinking history for each user can be stored in the user-specific history database 22. For this reason, the user, even if not necessarily for the food and drink at one of the stores, it is possible to know whether there is a bias in the nutrients according to the ingestion of self.

For this reason, it is possible to know whether even a user who has newly registered there is a bias in the nutrients according to the ingestion of immediately self.

Furthermore, the recommended restaurant extraction unit 2D also provides information on recommended restaurants. For this reason, the user can know the types of foods and drinks that can take in a large amount of deficient nutrients, or the restaurants that offer recommended foods and drinks, and by eating foods and drinks according to this, the nutrients are biased. You will be able to have a healthy diet that does not cause any problems.

Further, even if there are a plurality of restaurant terminals 4 related to the use of different stores and the same user eats and drinks food at different restaurants, the Group B server device 2 provides food and drink information related to the food and drink. A user can be identified by the associated user identification information, and food and drink information can be stored for each user. Therefore, even if the user does not necessarily eat and drink at one store, it is recommended to consume the food and drink according to the bias of the nutrients related to the intake of the user.

<Structure and Effect of Embodiment of the Present Invention>

The food and drink support system according to the embodiment of the present invention includes information management means (food store terminal 3, restaurant terminal 4) for managing information on food sales for home eating by the user and information on eating out by the user, and the information. A program for executing the processing of steps S103 to S106 of the nutrition evaluation unit 1A and a program related to this processing, which generates nutritional bias information indicating the bias of the user's nutrients based on the information managed by the management means. A circuit for executing the process of steps S2103 to S2106 of the nutrition evaluation unit 2A, and a circuit related to the process).

With the above-mentioned food and drink support system, the user can easily know whether or not the nutrients related to his / her intake are biased.

The food and drink support system according to the embodiment of the present invention includes a home-meal management means (food store terminal 3) that at least manages information on food sales for home-mealing by the user, and a food-eating management means that at least manages information on the user's eating out. (Food store terminal 3, food store terminal 4), user terminal 8 owned by the user, eating food management means, eating out management means, and communication means capable of communicating with the user terminal 8 (Internet 6, wireless network). 7), which is a food and drink support system including the above, and generates nutritional bias information indicating the bias of the nutrition of the user based on the information managed by the eating-out management terminal and the information managed by the eating-out management terminal. Then, the nutritional bias information generating means for displaying the nutritional bias information on the user terminal 8 (a program for executing the processes of steps S103 to S106 of the nutritional evaluation unit 1A, a circuit related to this process, and step S2103 of the nutritional evaluation unit 2A). A program for executing the process of ~ S2106 and a circuit related to the process) are further provided.

With the above-mentioned food and drink support system, the user can easily know whether or not the nutrients related to his / her intake are biased.

The food and drink support system according to the embodiment of the present invention includes a home-meal management means (food store terminal 3) that at least manages information on food sales for home-mealing by the user, and a food-eating management means that at least manages information on the user's eating out. (Eating out store terminal 4), a user terminal owned by the user, the eating out management means (food store terminal 3), the eating out management means (restaurant store terminal 4), and a communication means capable of communicating with the user terminal (the eating out store terminal 4). A food and drink support system including the Internet 6 and a wireless network 7), which shows the nutritional bias of the user based on the information managed by the eating-out management means and the information managed by the eating-out management means. Nutrition bias information generation means (a program that executes the processes of steps S103 to S106 of the nutrition evaluation unit 1A, a circuit related to this process, and a nutrition evaluation unit) that generates nutrition bias information and displays the nutrition bias information on the user terminal. A program for executing the processes of steps S2103 to S2106 of 2A and a circuit related to the processes) are further provided.

With the above-mentioned food and drink support system, the user can easily know whether or not the nutrients related to his / her intake are biased.

The food and drink support system according to the embodiment of the present invention includes a food food management terminal (food store terminal 3) that at least manages information related to food sales for home meals and a food food management terminal (food store terminal 4) that at least manages information related to eating out. ), The user terminal owned by the user, the food management terminal (food store terminal 3), the food management terminal (food store terminal 4), and the server device (group A server device 1,) capable of communicating with the user terminal. A food and drink support system including a group B server device 2), wherein the food management terminal (food store terminal 3) transmits information on food purchased for food purchased by the user to the server device (food store terminal 3). The restaurant management terminal (restaurant store terminal 4) includes a means for transmitting information on foods purchased at home (communication unit 33) to be transmitted to the group A server device 1), and the restaurant management terminal (restaurant terminal 4) transmits food food information related to foods eaten by the user. The user terminal 8 includes a food / drink information transmitting means (communication unit 44) for transmitting to a server device (group A server device 1, group B server device 2), and the user terminal 8 is a user for the server device to identify the user. A user information transmitting means (communication unit 83) that transmits information to the server device, and a nutrition bias information output means that receives the nutrition bias information transmitted from the server device and outputs the received nutrition bias information. The server device includes user information receiving means (communication units 1E, 2E) for receiving the user information transmitted from the user information transmitting means (communication unit 83), and the user information receiving means (communication unit 1E,). The user information storage means (user information databases 11 and 21) for storing the user information received by 2E) and the food purchase food information for home meals transmitted from the food information transmission means for home meals (communication unit 33) are described. The user stores the food purchase information storage means for eating food (user-specific history database 12) and the food food information transmitting means for eating food (communication unit 43), which stores the food information for eating food purchased by the user. Eating and drinking food information storage means (user-specific history database 22) and the user-specific food purchase food information storage means (user-specific history database 12) stored as the food and drink information of the user. While analyzing food nutrition information regarding the nutritional value of the food specified from the information for each type of nutrient, the user's eating and drinking food and drink stored in the eating and drinking information storage means (user-specific history database 22) storage means. Food and drink identified from physical information A nutritional bias information generating means (Nutrition Evaluation Unit 1A) that analyzes food and drink nutritional information regarding the nutritional value of each type of nutrient and generates nutritional bias information indicating the bias of the user's nutrients based on these analysis results. The program that executes the processes of steps S103 to S106 and the circuit related to this process, the program that executes the process of steps S2103 to S2106 of the nutrition evaluation unit 2A and the circuit related to this process), and the nutrition bias information generation means. It is characterized by including nutritional bias information transmitting means (communication units 1E, 2E) for transmitting the nutritional bias information generated by the above to the user terminal 8.

With the above-mentioned food and drink support system, the user can easily know whether or not the nutrients related to his / her intake are biased.

Further, even if there are a plurality of management terminals (food store terminals 3) related to the use of different stores and the same user purchases food at different stores, the group A server device 1 uses the purchased food for each user. Information can be stored. Therefore, the user does not necessarily have to shop at one store, but can know whether or not there is a bias in the nutrients related to his / her intake from the foods purchased by the user.

Further, even if different user identification information is used for each store, if the user registers each user identification information as his / her own, the group A server device 1 can be used for each user. Purchased food information is stored and nutritional bias information is generated. For this reason, it is not necessary to share the point card related to the service of the store including the user identification information in different stores, and it does not hinder each store from trying to provide customer service independently. , There is no disadvantage in using the system for dealers.

Further, even if different user identification information is used for each restaurant, if the user registers each user identification information as his / her own, the group B server device 2 can be used for each user. Eating and drinking of food and drink is memorized, and nutritional bias information is generated. For this reason, it is not necessary to share the point card related to the service of the store including the user identification information in different restaurants, which may hinder each restaurant from trying to provide customer service independently. There is no demerit in using the system for the dealer.

The nutritional information includes at least information indicating an appropriate amount of a plurality of types of nutritional intake by humans according to the sex and age.

As a result, the food and drink support system can generate nutritional bias information indicating the bias of nutrients according to the gender and age of the user.

The food and drink support server according to the embodiment of the present invention is a food food management terminal (food store terminal 3) that at least manages information on food sales for home meals and a food and drink management terminal (food store terminal 4) that at least manages information on eating out. A food and drink support server capable of communicating with the user terminal 8 owned by the user, and a user information receiving means (communication units 1E, 2E) for receiving user information for identifying the user from the user terminal 8. It was transmitted from the user information storage means (user information databases 11 and 21) for storing the user information received by the user information receiving means (communication units 1E and 2E) and the food management terminal (food store terminal 3). , The food purchase information storage means (history database 12 for each user) that stores the food purchase information for the food purchased by the user as the food purchase information for the user, and the food management terminal (user-specific history database 12). Eating and drinking information storage means (user-specific history database 22) that stores the eating and drinking information about the food and drink that the user has eaten, which is transmitted from the eating and drinking store terminal 4), as the eating and drinking information of the user, and the above. In addition to analyzing the food nutrition information regarding the nutritional value of each type of nutrient possessed by the food specified from the user's food purchased food information stored in the food information storage means for purchasing food (user-specific history database 12), the food nutrition information is analyzed. The food and drink information storage means (user-specific history database 22) Analyzes food and drink nutrition information regarding the nutritional value of each type of nutrients of the food and drink specified from the user's food and drink information stored in the storage means. Then, based on these analysis results, the nutritional bias information generating means for generating the nutritional bias information indicating the bias of the user's nutrients (a program for executing the processes of steps S103 to S106 of the nutritional evaluation unit 1A and related to this process). (Circuit, a program that executes the processes of steps S2103 to S2106 of the food evaluation unit 2A, and a circuit related to this process) and the food bias information generated by the food bias information generating means are transmitted to the user terminal 8. It is characterized in that it includes means for transmitting nutritional bias information (communication units 1E, 2E).

With the food and drink support server (Group A server device 1, Group B server device 2), the user can easily know whether or not the nutrients related to his / her intake are biased.

Further, even if there are a plurality of user terminals 8 related to the use of different stores and the same user purchases food at different stores, the user identification information associated with the purchased food information related to the purchase is used. The user can be specified, and the purchased food information can be stored for each user. Therefore, the user does not necessarily have to shop at one store, but can know whether or not there is a bias in the nutrients related to his / her intake from the foods purchased by the user.

Further, even if there are a plurality of user terminals 8 related to the use of different restaurants and the same user eats and drinks food and drink at different restaurants, the user identification associated with the food and drink information related to the purchase The user can be identified by the information, and the purchased food information can be stored for each user. Therefore, the user does not necessarily have to eat and drink at one restaurant, but can know whether or not the nutrients related to his / her own intake are biased from the foods and drinks related to the user's food and drink.

Further, even if different user identification information is used for each store, if the user registers each user identification information as his / her own, the purchased food information is stored for each user. , Nutrition bias information is generated. For this reason, it is not necessary to share the point card related to the service of the store including the user identification information in different stores, and it does not hinder each store from trying to provide customer service independently. , There is no disadvantage in using the system for dealers.

Further, even if different user identification information is used for each restaurant, if the user registers each user identification information as his / her own, the food / drink information is stored for each user. , Nutrition bias information is generated. For this reason, it is not necessary to share the point card related to the restaurant service including the user identification information in different stores, and it does not hinder each store from trying to provide customer service independently. , There is no disadvantage in using the system for dealers.

The nutritional information includes at least information indicating an appropriate amount of a plurality of types of nutritional intake by humans according to the sex and age.

As a result, the food and drink support server (Group A server device 1, Group B server device 2) can generate nutritional bias information indicating the bias of nutrients according to the gender and age of the user.

When the food and drink support server according to the embodiment of the present invention receives the user information, the food information purchased for home meals corresponding to the user information is already stored in the food food management terminal (food store terminal 3). Whether the eating and drinking inquiry means for transmitting an inquiry as to whether or not the user is present and the eating and drinking food information corresponding to the user information are already stored in the eating out management terminal (restaurant store terminal 4) when the user information is received. The food inquiring means for eating out is further provided, and the food information storage means for purchasing food (user-specific history database 12) is transmitted from the food management terminal (food store terminal 3) that has received the inquiry. The stored food purchased food information is stored as the food purchased food information of the user, and the food food information storage means for eating and drinking (user-specific history database 22) receives the inquiry and receives the inquiry. The eating and drinking information transmitted from the store terminal 4) is stored as the eating and drinking information of the user, and the nutrition bias information generating means is the eating and drinking food information storing means (user-specific history database 12). Even if the home-meal purchase food information stored in is only the home-meal purchase food information transmitted from the home-meal management terminal (food store terminal 3) that received the inquiry, the nutritional bias information can be obtained. The food and drink information that is generated and stored in the food and drink information storage means (user-specific history database 22) is transmitted from the food and drink management terminal (restaurant store terminal 4) that has received the inquiry. It is characterized in that the nutritional bias information is generated even if only the food and drink information is used.
As a result, newly registered users can immediately know whether or not there is a bias in the nutrients related to their intake. In addition, even if it is not a new registration as a user itself, if user identification information about a store that has not been registered so far is additionally registered, nutritional bias information including foods already purchased at the additionally registered store can be obtained. Since it is produced, it becomes possible to more accurately know the bias of nutrients related to self-intake.

In the food and drink support server, the food and drink information for eating out includes purchase amount information indicating the purchase amount for each purchased food, and the food and drink information for eating out includes food and drink for each food and drink eaten by the user. The nutrition bias information generation means including the amount information includes the purchase amount information stored in the home-meal purchase food information storage means (user-specific history database 12) and the restaurant food / drink information storage means (user-specific history database). The nutritional bias information is generated based on the food and drink amount information stored in 22).

As a result, newly registered users can immediately know whether or not there is a bias in the nutrients related to their intake. In addition, even if it is not a new registration as a user itself, if user identification information about a store that has not been registered so far is additionally registered, nutritional bias information including foods already purchased at the additionally registered store can be obtained. Since it is produced, it becomes possible to more accurately know the bias of nutrients related to self-intake.

The food and drink support server has a health-oriented information receiving means (communication unit 1E, 2E) for receiving health-oriented information regarding the user's health-consciousness from the user terminal 8, and the health-oriented information receiving means (communication unit 1E,). The health-oriented information storage means (health data pace 11A, 21A) for storing the health-oriented information received by 2E) is further provided, and the nutrition bias information generation means is the health-oriented information storage means (health data pace 11A, 21A). The nutritional bias information is generated according to the health-oriented information stored in 21A).

As a result, newly registered users can immediately know whether or not there is a bias in the nutrients related to their intake. In addition, even if it is not a new registration as a user itself, if user identification information about a store that has not been registered so far is additionally registered, nutritional bias information including foods already purchased at the additionally registered store can be obtained. Since it is produced, it becomes possible to more accurately know the bias of nutrients related to self-intake.

The food and drink support server is extracted by the recommended food extraction means for extracting the type of food recommended to the user according to the nutrition bias information generated by the nutrition bias information generation means, and the recommended food extraction means. Extracted by the home-cooked food information transmitting means (communication unit 33) that extracts the food information related to the home-cooked food containing the food as a material and transmits the extracted food information to the user terminal 8 and the recommended food extracting means. Further provided is a food / drink information transmitting means (communication unit 43) for extracting food / drink information regarding food / drink for eating out containing the prepared food as a material and transmitting the extracted food / drink information to the user terminal 8. ..

In this case, the user can know how to cook a kind of food containing foods that are recommended to be ingested according to the nutrients that are deficient. Therefore, by eating a food according to this, the nutrient bias is increased. You will be able to have a healthy diet that does not occur.

The program of the embodiment of the present invention includes a food management terminal (food store terminal 3) that at least manages information on food sales for home eating, a food management terminal (food store terminal 4) that at least manages information on eating out, and a user. User information receiving means (communication units 1E, 2E) for receiving user information for identifying the user from the user terminal 8 and the user information receiving means for a computer device capable of communicating with the user terminal 8 owned by the user. The user information storage means (user information databases 11 and 21) for storing the user information received by (communication units 1E and 2E) and the user-purchased product transmitted from the food management terminal (food store terminal 3). The food purchase information storage means (history database 12 for each user) and the food management terminal (food store terminal 4) that store the food information for food purchased for home food as the food information for food purchased by the user. Eating and drinking food information storage means (user-specific history database 22) that stores the eating and drinking food information related to the food and drink that the user has eaten as the eating and drinking food information of the user, and the food purchased food information. While analyzing the food nutrition information regarding the nutritional value of each type of nutrients of the food specified from the user's home-eaten purchase food information stored in the storage means (user-specific history database 12), the eating and drinking information Storage means (history database 22 for each user) The food and drink nutrition information regarding the nutritional value of each type of nutrients of the food and drink specified from the food and drink information of the user stored in the storage means is analyzed, and these analyzes are performed. Based on the result, the nutritional bias information generating means for generating the nutritional bias information indicating the bias of the user's nutrients (the program that executes the processes of steps S103 to S106 of the nutritional evaluation unit 1A, the circuit related to this process, and the nutritional evaluation). A program for executing the processes of steps S2103 to S2106 of Part 2A and a circuit related to this process) and the nutritional bias information generated by the nutritional bias information generating means are transmitted to the user terminal 8. It is characterized in that it functions as a means (communication units 1E, 2E).

With the above program, the user can easily know whether or not the nutrients related to his / her intake are biased.

The user terminal 8 according to the embodiment of the present invention includes a food management terminal (food store terminal 3) that at least manages information on food sales for home eating and a food management terminal (food store terminal 4) that at least manages information on eating out. A user information receiving means (communication units 1E, 2E) that is a user-owned user terminal 8 capable of communicating with the food and drink support server and receives user information for identifying the user from the user terminal 8. , The user information storage means (user information databases 11, 21) for storing the user information received by the user information receiving means (communication units 1E, 2E) and the food management terminal (food store terminal 3). Further, a food purchase information storage means (history database 12 for each user) for storing food information for foods purchased by the user as food information for foods purchased by the user, and the food management terminal for eating foods. Eating and drinking information storage means (user-specific history database 22) that stores the eating and drinking information about the food and drink eaten by the user as the eating and drinking information of the user, which is transmitted from (restaurant store terminal 4). While analyzing the food nutrition information regarding the nutritional value of the food specified from the user's food purchase information for home meals stored in the food information storage means for home meal purchases (history database 12 for each user). , The food and drink information storage means (user-specific history database 22) Food and drink nutrition information regarding the nutritional value of each type of nutrients of the food and drink specified from the user's food and drink information stored in the storage means. In the program for executing the processes of steps S103 to S106 of the nutritional evaluation unit 1A and the process for generating the nutritional bias information indicating the bias of the user's nutrients based on the analysis results. The related circuit, the program that executes the processes of steps S2103 to S2106 of the food evaluation unit 2A, and the circuit related to this process) and the food bias information generated by the food bias information generating means are transmitted to the user terminal 8. The nutritional bias information is received from a server having the nutritional bias information transmitting means (communication units 1E, 2E) to be transmitted.
With the user terminal 8, the user can easily know whether or not the nutrients related to his / her intake are biased.

The eating and drinking support system of the embodiment of the present invention is arranged in a restaurant and has an imaging means (surveillance camera 5-1-1, 5-1-2 ...) that images a person, and a person imaged by the imaging means. The user determination means (control unit 44) for determining whether or not the user is a user, the information management means (user-specific history database 22) for managing the information regarding the user's eating out determined by the user determination means, and the information management means. Nutritional bias information generation means for generating nutritional bias information indicating the bias of the user's nutrients based on the information to be managed (a program that executes the processes of steps S2103 to S2106 of the nutrition evaluation unit 2A and a circuit related to this process). It is characterized by having.

With the above-mentioned food and drink support system, the user can easily know whether or not the nutrients related to his / her intake are biased.

The food and drink support system of the embodiment of the present invention is arranged in a restaurant and has an imaging means (surveillance camera 5-1-1, 5-1-2 ...) that images a person, and a person imaged by the imaging means. A user determination means (control unit 44) for determining whether or not a user is a user, and an information management means (user) for managing information on food sales for home eating of the user and information on eating out of the user determined by the user identification means. The nutritional bias information generating means (steps S103 to S106 of the nutritional evaluation unit 1A) that generates nutritional bias information indicating the bias of the user's nutrients based on the separate history databases 12 and 22) and the information managed by the information management means. A program for executing the process of the above, a circuit related to the process, a program for executing the process of steps S2103 to S2106 of the nutrition evaluation unit 2A, and a circuit related to the process).

With the above-mentioned food and drink support system, the user can easily know whether or not the nutrients related to his / her intake are biased.

The eating and drinking support system of the embodiment of the present invention is arranged in a restaurant and has an imaging means (surveillance camera 5-1-1, 5-1-2 ...) for imaging a person or food and drink, and the imaging means. A user discriminating means (control unit 44) for discriminating whether or not the imaged person is a user, a food / drink discriminating means (control unit 44) for discriminating the food / drink imaged by the imaging means, and the food / drink discriminating means. Information that manages the eating out information generating means (control unit 44) that generates information about eating out of the user based on the discrimination result and the discrimination result of the user discriminating means, and the information about eating out generated by the eating out information generating means. Nutrition bias information generation means (step S2103 of the nutrition evaluation unit 2A) that generates nutrition bias information indicating the bias of the nutrients of the user based on the management means (history database 22 for each user) and the information managed by the information management means. A program that executes the process of S2106 and a circuit related to the process) are provided.

With the above-mentioned food and drink support system, the user can easily know whether or not the nutrients related to his / her intake are biased.

The food and drink support system of the embodiment of the present invention is arranged in a restaurant and has an imaging means (surveillance camera 5-1-1, 5-1-2 ...) for imaging a person or food and drink, and the imaging means. A user discriminating means (control unit 44) for discriminating whether or not the imaged person is a user, a food / drink discriminating means (control unit 44) for discriminating food / drink captured by the imaging means, and the food / drink discriminating means Information on eating out information generation means (control unit 44) that generates information on eating out of the user based on the discrimination result and the discrimination result of the user discrimination means, and information on food sales for home eating of the user determined by the user discrimination means. Based on the information management means (user-specific history databases 21 and 22) that manages the information about eating out generated by the restaurant information generation means and the information managed by the information management means, the bias of the user's nutrients is determined. The nutritional bias information generating means for generating the nutritional bias information shown (a program for executing the processes of steps S103 to S106 of the nutritional evaluation unit 1A, a circuit related to this process, and the processes of steps S2103 to S2106 of the nutritional evaluation unit 2A are executed. A program and a circuit related to this processing) are provided.

With the above-mentioned food and drink support system, the user can easily know whether or not the nutrients related to his / her intake are biased.

According to the embodiment of the present invention described above, it is possible for consumers to shop so that they can eat a meal with an excellent nutritional balance.

Further, in the embodiment of the present invention, nutritional bias information indicating the daily nutritional bias of the user and his / her family can be generated in the home-cooked meal, so that a meal having an excellent nutritional balance can be obtained.

Further, in the embodiment of the present invention , since the quality of the nutritional balance is determined for each individual user and his / her family in the home-cooked meal, a meal having an excellent nutritional balance can be prepared.

Further, in the embodiment of the present invention, in eating out, nutritional bias information indicating the daily nutritional bias of the user can be generated, so that a meal having an excellent nutritional balance can be prepared.

Further, in the embodiment of the present invention, in eating out, the quality of the nutritional balance is determined for each individual user, so that a meal having an excellent nutritional balance can be prepared.

The present invention is not limited to the above-described embodiment, and various modifications and applications are possible. Hereinafter, modifications of the above-described embodiment applicable to the present invention will be described.

In the above embodiment, the group A server device 1 includes a user information database 11, a user-specific history database 12, a foodstuff market price database 13, a foodstuff-specific nutrition value database 14, a required amount database 15, an efficacy database 16, and an ingested foodstuff model database. It was assumed to have 17, a recipe database 18, and a food and drink database 19 for each store. Not limited to this, all or part of the foodstuff market price database 13, the foodstuff-specific nutrition value database 14, the required amount database 15, the efficacy database 16, the foodstuff intake model database 17, and the recipe database 18 are outside the group A server device 11. The group A server device 1 may search these external databases, if necessary.

For example, it is assumed that the recipe database 18 does not include the group A server device 1, has a database equal to or higher than the recipe database 18, and the group A server device 1 has nutrients and foodstuffs from other sites that mainly provide recipes. You may be provided with a recipe according to the above. In this case, for the recommended recipe, a link to each recipe page of the site can be provided from the nutrition intake evaluation screen or the recommended ingredient screen so that the user can obtain information on the details of the recipe.

In the above embodiment, the recommended recipe extraction unit 1D extracts the recommended recipe displayed on the ingredient introduction screen for the ingredient displayed after tapping the recommended ingredient displayed on the ingredient screen 810. The recipe of the dish including the ingredients preferred by the user and his / her family specified by the preference specifying unit 1B was to be extracted. Not limited to this, the recommended recipe extraction unit 1D also extracts a large amount of the nutrients displayed on the introduction screen of the nutrients displayed after tapping the nutrients displayed on the nutrition evaluation screen 700. It may be possible to extract a recipe of a dish including the ingredients preferred by the user and his / her family specified by the preference specifying unit 1B.

In the above embodiment, the recommended recipe is for the nutrient selected by the user among the nutrients listed on the nutrition evaluation screen, or for the foodstuff selected by the user among the foodstuffs listed on the recommended foodstuff screen. Was supposed to be provided. On the other hand, the recommended recipe may be provided according to the comprehensive evaluation of the excess or deficiency of each nutrient or the comprehensive evaluation of a certain number of recommended ingredients. In this case, the recommended recipe can be shown on the screen of FIG. 26 (a) and the screen of FIG. 27 (b). Here, too, it is possible to extract a recipe for a dish that includes the ingredients preferred by the user specified by the preference specifying unit 1B.

In the above embodiment, the group B server device 2 includes the user information database 21, the user-specific history database 22, the food and drink database 23 , the food and drink nutrition value database 24, the required amount database 25, the efficacy database 26, and the food and drink intake. It was assumed to have a model database 27, a recipe database 28, and a food and drink database 29 for each store. Not limited to this, all or part of the food and drink database 23 , the nutritional value database 24 by food and drink, the required amount database 25, the efficacy database 26, the food and drink model database 27, and the recipe database 28 are group B server devices 21. The group B server device 2 may search these external databases as necessary.

In the above embodiment, nutritional evaluation and recommendation of recommended foodstuffs are performed on the premise that each user who uses the user terminal 8 consumes the foodstuffs for home meals purchased by himself / herself and his / her family. However, those who do not have a family will consume the ingredients purchased by themselves and their families, and each user will allocate nutrients on a daily basis, evaluate nutrition, and recommend recommended ingredients. ..

Further, for a user who does not register a family member as user information, the family composition can be estimated from the type and amount of foodstuffs purchased in the group A server device 1, and the estimated family can be estimated. It is also possible to evaluate nutrition and provide recommended ingredients according to the composition.

In the above embodiment, the preference specifying unit 1B for eating at home identifies the foods preferred by the user and his / her family based on the type and amount of the foods stored in the user-specific history database 12. However, users purchase foodstuffs not simply because they like the foodstuffs, but also because they are cheap or for sale. Therefore, the user-specific history database 12 may also store the prices of the purchased foodstuffs and whether or not the products are for sale, and these may also be used to identify the user's taste. The recommended foodstuff extraction unit 1C can also refer to the store-specific sales product database 19 when extracting the recommended foodstuff, and extract the recommended foodstuff in consideration of the fact that the price is low and that the product is a bargain sale product. The preference specifying unit 2B for eating out identifies the foodstuffs preferred by the individual user based on the type and amount of foods and drinks stored in the user-specific history database 22. However, users eat and drink food and drink not simply because they like the ingredients, but also because they are cheap or have special menus. Therefore, the user-specific history database 22 may also store the prices of foods and drinks eaten and drinks and whether or not they are special menus, and these may also be used to identify the user's tastes. When extracting recommended foods and drinks, the recommended foods and drinks extraction unit 2C may refer to the foods and drinks database 29 for each store and extract recommended foods in consideration of the fact that the price is low and that the menu is special. it can.

<Data configuration of the taste information database for each foodstuff according to the first modification> In the above embodiment, the preference specifying unit 1B is per unit period according to the gender and age category stored in the ingested foodstuff model database 17. By comparing the standard intake of each foodstuff in the above with the type and amount of foodstuff purchased by each user in the last day, the foodstuff that each user prefers to ingest is specified. On the other hand, depending on what kind of taste the foodstuff the user has purchased, the foodstuff that each user prefers to ingest may be specified. In this case, the group A server device 1 is provided with a taste information database for each foodstuff instead of the foodstuff model database 17, and the processing performed by the preference specifying unit 1B is changed.

FIG. 59 is a diagram showing the structure of the taste information database for each foodstuff according to the first modification. As shown in the figure, each record of the taste information database 3020 for each foodstuff has a foodstuff category 3200, a foodstuff name 3201, a basic taste sweetness evaluation value 3202, an acidity evaluation value 3203, a salty taste evaluation value 3204, and a bitterness evaluation. It is composed of a value of 3205, an umami evaluation value of 3206, a spicy taste evaluation value of 3207, an astringent taste evaluation value of 3208, and an astringent taste evaluation value of 3209.

Foodstuff category 3200 is the name of a foodstuff category such as meat, vegetables, fruits, fish, dairy products, and confectionery. Ingredient name 3201 is the name of an ingredient such as potato, pumpkin, pork loin, chicken fillet, and lean tuna. The sweetness evaluation value 3202, the acidity evaluation value 3203, the saltiness evaluation value 3204, the bitterness evaluation value 3205, the umami evaluation value 3206, the spiciness evaluation value 3207, the astringency evaluation value 3208, and the astringent taste evaluation value 3209 are the ingredients of the foodstuff name 3201 respectively. The degree of sweetness, sourness, saltiness, bitterness, umami, pungentness, astringency, and harshness in the above is evaluated numerically on a scale of, for example, 10.

<User-Specific Preference Identification Process Related to the First Modification Example> FIG. 60 is a flowchart showing a user-specific preference identification process performed by the preference identification unit 1B for eating at home in this first modification. The preference specifying unit 1B has a purchase history (ID-POS data) registered in the user-specific history database 12 in association with the user ID 121 of the user at a fixed time of the day (for example, 23:59 pm). ) Purchase date and time 123 is read. If the purchase date and time 123 is within a predetermined period (for example, the past one day), the food material name 124 and price 126 in the purchase history (ID-POS data), the identification code in the purchase history (ID-POS data), and the store. The location of the store indicated by ID 122, the current year and month, various correction values of the food price stored in the food price database 13, regional correction values of the food market, the first external server (in the case of Japan, the server of the Statistics Bureau of the Ministry of Internal Affairs and Communications). From the retail price data of the retail price database 71 in 93, the purchase amount of the food material is determined by calculating, reading the data, or the like (step S501).

Next, the nutritional evaluation unit 1B for home-cooked foods has the component 1 content 142, the component 2 content 143, and ... component k content registered in the nutritional value database 14 for each food material with respect to the purchased amount of each food material. 14k is integrated, and the amount of component 1 to component k consumed by the whole family is calculated for each food. Next, the nutrition evaluation unit 1A allocates component 1 to component k for each foodstuff ingested by the whole family for each day of the ingestion period from the first purchase date, and the result of this allocation and the user information database 11 are registered. From the gender 115 and age 116 of the user and his / her family and the component 1 requirement 1531 of the gender 151 and the age category 152 registered in the requirement database 15, it is estimated that the user and his / her family take it on an individual basis every day. The intake amount for each nutrient to be obtained is calculated (step S502).

Next, the taste specifying unit 1B for home eating refers to the taste information database 3020 for each food material, and has a sweetness evaluation value 3202, a sourness evaluation value 3203, a salty taste evaluation value 3204, a bitterness evaluation value 3205, and an umami evaluation for each food material name 3201. The values of the value 3206, the spicy taste evaluation value 3207, the astringent taste evaluation value 3208, and the umami taste evaluation value 3209 are calculated by weighting them with the intake amount for each type of foodstuff calculated in step S501 (step S503).

Further, the preference specifying unit 1B for home food includes sweetness evaluation value 3202, acidity evaluation value 3203, saltiness evaluation value 3204, bitterness evaluation value 3205, umami evaluation value 3206, spicy taste evaluation value 3207, astringency evaluation value 3208, and harsh taste. The balance of the evaluation values 3209 is the sweetness evaluation value 3202, the acidity evaluation value 3203, the saltiness evaluation value 3204, the bitterness evaluation value 3205, the umami evaluation value 3206, the spiciness evaluation value 3207, the astringency evaluation value 3208, and the astringency evaluation value 3208, which were calculated in step S503. A foodstuff having a balance value close to the balance of the taste evaluation value 3209 is specified as a foodstuff close to (or the same as) the taste taste preferred by the user and his / her family (step S504). This ends the user-specific preference identification process.

<Recommended foodstuff extraction process according to the first modification> The process of step S302 in the flowchart of the recommended foodstuff extraction process performed by the recommended foodstuff extraction unit 1C described above with reference to FIG. 21 is changed as follows.

(Step S302 in the first modification) Next, the recommended foodstuff extraction unit 1C has the component 1 content 142 and the component 2 content 143 registered in the nutritional value database 14 for each food material for each food material. The component k content 14k is read out. The recommended foodstuff extraction unit 1C contains the foodstuffs containing a large amount of nutrients identified as deficient or slightly deficient in step S301, which are read out in step S302 as component 1 content 142, component 2 content 143, ... Component k content. Judgment is made according to 14k. Then, among the foodstuffs extracted as a result of the determination, one or more foodstuffs having a taste close to (or the same as) the taste tasted by the user and his / her family specified by the above-mentioned user-specific taste specifying process are selected from the user and his / her family. Extract as recommended foodstuff for (step S302). If there is only one recommended ingredient, only one is extracted, but if there are two or more recommended ingredients, two or more may be extracted.

<Recommended recipe extraction process according to the first modification> Then, the processes of steps S403 and S404 in the flowchart of the recommended recipe extraction process performed by the recommended recipe extraction unit 1D described above with reference to FIG. 22 are changed as follows. Will be done.

(Step S403 in the first modification) When the foodstuff is selected, the recommended recipe extraction unit 1D refers to the foodstuff 1 content 1821 to the foodstuff i content 182 of the recipe database 18 and makes the said in step S302. A recipe containing an ingredient specified as an ingredient close to (or the same as) the taste preferred by the user and his / her family is extracted (step S403). In step S403, the recommended recipe extraction unit 1D includes two types of recipes (for example, two types of recipes containing one type of foodstuff close to the taste taste preferred by the user and his / her family) with a relatively large number of foodstuffs close to the taste taste. Recipes) can be extracted, and among the ingredients that are close to the taste that the user and his / her family prefer, recipes (for example, recipes that include the ingredients with the highest matching degree, matching degree No. 1) are ordered in the order of the ingredients with the highest matching degree of the taste. Extract recipes that include the second-ranked ingredients).

(Step S404 in the First Modification Example) The recommended recipe extraction unit 1D further refers to the ingredient 1 content 1821 to the ingredient i content 182 of the recipe database 18, and the recommended ingredient extracted by the recommended ingredient extraction unit 1C. The recipes containing a large amount of the above are narrowed down and extracted (step S404). Incidentally, the ingredients users and their families selected in recommendations ingredients screen, since it is recommended ingredients to the user and their families are those containing a large amount of nutrients that are missing to the user and their families, and, It is close to (or the same as) the taste that the user and his / her family prefer. In other words, recommendations recipe is ultimately extracted, while containing many ingredients to taste of the user and their families, the (likely to or preference) of users and their families are preference close to the taste (or the same ) Ingredients that are rich in nutrients that are lacking. The process of step S404 may not be performed, and only the recipe extraction process of step S403 may be performed.

In this first modification, the taste specifying unit 1B is close to (or likely to be) the taste of the user and his / her family according to the taste preference of each user and his / her family . (Same as above) After identifying the foodstuffs, the recommended foodstuff extraction unit 1C extracts the foodstuffs to supplement the lacking nutrients from these foodstuffs, so it is limited to the foodstuffs that the user has already purchased. Therefore, even if the foodstuff has not been purchased by the user yet, the foodstuff that seems to suit the taste of the user can be provided as the recommended foodstuff. In addition, the preference identification unit 1B identifies other users and their families who have a taste close to (or the same as) the taste that the user and his / her family prefer (or are likely to have), and the recommended foodstuff extraction unit. If there is a foodstuff that supplements the nutrients that the user lacks among the foodstuffs that the other user and his / her family prefer according to 1C, this foodstuff may be extracted as a recommended foodstuff.

In addition, foods that are close to (or are likely to be) tasted by the user and his / her family are extracted as recommended foods to supplement the lacking nutrients, and recommendations including these recommended foods are included. Since the recipe is extracted by the recommended recipe extraction unit 1D, not only the ingredients that the user and his / her family have already purchased, but also the ingredients that the user and his / her family have not purchased yet. It can provide an opportunity to make dishes using this ingredient. For this reason, the user and his / her family can know how to cook a kind of dish that can take a lot of deficient nutrients or a kind of dish that contains recommended ingredients as ingredients, and eat a dish according to this. Therefore, you will be able to have a healthy diet that does not cause a bias in nutrients.

<Process for calculating nutrient intake of the user and his / her family according to the second modification> Hereinafter, the second modification of the present embodiment will be described with reference to FIG. 61 . FIG. 61 is an explanatory diagram showing a nutrient intake calculation process of a user and his / her family according to a second modification of the present embodiment, and is configured without using the commercial system of FIG.

In FIG. 61 , the nutrition evaluation unit 1A of the group A server device 1 for eating at home is 1 from the food purchase data (ID-POS data (food)) acquired in step S101-2 as shown in FIG. 61 (a1) . Obtain data on different types of foodstuffs (see steps S101-51).

The food material data in this case includes a product name, a purchased quantity, a quantity, a price, and an identification code, but in the present embodiment, the quantity, the price, and the identification code are used.

From the product name indicated by the identification code and the classification of the foodstuff (see step S101-53), the nutrition evaluation unit 1A determines the foodstuff name as shown in FIG. 61 (c1) (see step S101-54). Next, the nutrition evaluation unit 1A reads various information including the retail price data of the DB (database: food price database 13) from the confirmed food name, and the food purchase data (ID-POS data) shown in FIG. 61 (a1) . (Food)) The purchase amount of the food material is determined from the number and price (see steps S101-55). Then, the foodstuff name and the purchased amount are nutritionally converted (see step S102-1), and each nutrient of the foodstuff is distributed by date and by the user and his / her family (see step S102-3).

According to such a second modification, it is possible to simplify the system for realizing the nutrient intake calculation process of the user and his / her family .

In the above embodiment, in the group A server device 1, the purchase history of the user's foodstuffs stored in the user-specific history database 12 is assumed to be accumulated based on the electronic receipt information transmitted from the food store terminal 3. There was. However, there are cases where the user does not have a point card of the store, a store other than the store having the food store terminal 3 related to this food and drink support system, or the user purchases foodstuffs by mobile payment, credit card payment, or the like. .. Therefore, the product purchased by the user is input from the input unit 81 of the user terminal 8 and transmitted to the group A server device 1, or the receipt information of the paper medium taken by the camera attached to the user terminal 8 is sent to the group A server. Ingredients purchased by the user by sending them to the device 1 for character recognition by OCR, or by designating a receipt (purchased product) file or the like stored in the user terminal 8 such as a CSV file format. Information may be stored in the user-specific history information database 12.

In the above embodiment, in the group B server device 2, the eating and drinking history of the user's food and drink stored in the user-specific history database 22 is the electronic receipt information transmitted from the restaurant terminal 4 or the user by the control unit 44. And it was supposed to be accumulated based on the image judgment result of food and drink. However, there are cases where the user does not have a point card of the store, a store other than the store having the restaurant terminal 4 related to this food and drink support system, or the user eats and drinks food and drink by mobile payment, credit card payment, or the like. is there. Therefore, the product eaten or eaten by the user is input from the input unit 81 of the user terminal 8 and transmitted to the group A server device 1, or the receipt information of the paper medium taken by the camera attached to the user terminal 8 is sent to the group A server. Eating and drinking that the user eats and drinks by sending it to the device 1 and recognizing the characters by OCR, or by designating a receipt (food and drink) file such as a CSV file format stored in the user terminal 8 as a file. The information of the object may be stored in the history information database 12 for each user.

In the above embodiment, in the group A server device 1, the nutrition evaluation unit 1A performs nutrition evaluation based on the type and amount of foodstuffs purchased in the finished day of each user accumulated in the user-specific history database 12. I was supposed to do it. In addition, the preference specifying unit 1B also identifies the favorite foodstuff based on the type and amount of the foodstuff purchased in the end day of each user accumulated in the user-specific history database 12. Not limited to this, these periods are not limited to one month, and can be arbitrarily set such as one week or six months. The reference period may be different between the nutrition evaluation unit 1A and the preference identification unit 1B.

In the above embodiment, in the group B server device 2, the nutrition evaluation unit 2A evaluates nutrition based on the type and amount of food and drink accumulated in the user-specific history database 22 during the completed day of each user. Was supposed to do. In addition, the preference specifying unit 2B also identifies the food and drink to be preferred based on the type and amount of food and drink stored in the user-specific history database 22 during the completed day of each user. Not limited to this, these periods are not limited to one month, and can be arbitrarily set such as one week or six months. The reference period may be different between the nutrition evaluation unit 2A and the preference identification unit 2B.

In addition, the nutritional status of each user and his / her family is affected more by the nutrients ingested most recently. It can be said that the most recently ingested foodstuffs have a greater influence on the foodstuffs preferred by each user and their families due to seasonal changes. Therefore, the nutritional evaluation by the nutritional evaluation unit 1A and the identification of the favorite foodstuff by the preference specifying unit 1B can be performed by increasing the weighting of the most recently purchased food.

In the above embodiment, the foodstuffs that the user has already purchased are analyzed, and nutritional evaluation and provision of recommended foodstuffs are performed. On the other hand, even when the food is put in the shopping cart or cart at the supermarket and the payment has not been made yet, the point card ID is associated with the type and amount of the food that the user is trying to purchase. It can also be temporarily registered in the user-specific history database 12 (in this case, if it is not purchased, it will be deleted later). This can be realized by attaching a point card reader and a barcode reader to a shopping cart or the like and transmitting the read information to the food store terminal 3 of the store. As a result, the user can determine what kind of effect the purchase of the food will have on the nutritional evaluation even before the purchase of the food. The same applies to electronic commerce such as online supermarkets.

In the above embodiment, in the group A server device 1, the recommended recipe extraction unit 1D is a dish that can ingest nutrients that the user and his / her family lack, and that the dish uses a lot of recommended ingredients. Recommended recipes were to be extracted based on the criteria. However, the dishes preferred by users and their families are not necessarily determined by ingredients and nutrients, but also by seasoning and the like. Therefore, information on processed foods such as curry roux and mentsuyu, which are closely related to cooking methods, is registered in the user-specific history database 12, and recipes for seasoned dishes that users and their families seem to like are provided as recommended recipes. It may be the one to do.

In the above embodiment, in the group B server device 2, the recommended restaurant extraction unit 2D is a dish that can ingest nutrients that the user lacks, and is a restaurant that has many recommended food and drink menus. Recommended recipes were to be extracted based on. However, the restaurant preferred by each user is not necessarily determined by the food and drink and nutrients, but also by the atmosphere of the store and the business form. Therefore, information such as the atmosphere of the store and the business form may be registered in the user-specific history database 22, and the restaurant that is considered to be preferred by the user may be notified as a recommended restaurant.

In the above embodiment, a coupon for recommended foodstuffs is provided on the recommended foodstuff provision screen. On the other hand, in addition to or instead of providing a coupon for recommended foodstuffs, information about stores offering special sales of recommended foodstuffs may be provided to the user.

In the above embodiment, the coupon for the recommended food and drink is provided on the recommended food and drink provision screen. On the other hand, in addition to or instead of providing coupons for recommended foods and drinks, information about stores offering discounts on recommended foods and drinks may be provided to the user.

In the above embodiment, a food and drink support system that provides information to users such as nutritional evaluation, recommended ingredients, recommended foods and drinks, recommended recipes, and recommended restaurants has been described. However, the information about the health consciousness registered by the user and the information about the recipe that the user has seen in detail can be said to be important information for the store. Therefore, the Group A server device 1 may analyze and evaluate this information, summarize it as useful information for selling foodstuffs, and provide the information to the store using this food and drink support system. The group B server device 12 may analyze and evaluate this information, summarize it as useful information for providing food and drink, and provide the information to the store using this food and drink support system.

In addition, information about health consciousness registered by the user and history information for each user can be said to be important information in hospitals, sports clubs, fitness clubs, and the like. Therefore, the group A server device 1 and the group B server device 12 may provide such information to hospitals, sports clubs, fitness clubs, and the like. The functions of the group A server device 1 and the group B server device 12 can be combined into one server device.

The food and drink support system, the food and drink support server, the program, and the user terminal of the present invention can be effectively used when determining the quality of nutritional balance.

1 Group A server device 2 Group B server device 3 Food store terminal 4 Dining store terminal 5 Surveillance camera 6 Internet 7 Wireless network 8 User terminal

Claims (10)

An information management means for managing information on the sale of food for the user's eating out and information on the user's eating out, and
A nutritional bias information generating means that generates nutritional bias information indicating the bias of the user's nutrients based on the information managed by the information management means.
A food and drink support system characterized by being equipped with. A food service management means that at least manages information on food sales for a user, a food service management means that at least manages information on the user's food service, a user terminal owned by the user, the food service management means, and the like. A food and drink support system including a food service management means and a communication means capable of communicating with the user terminal.
Based on the information managed by the eating out management means and the information managed by the eating out management means, nutritional bias information indicating the bias of the user's nutrients is generated, and the nutritional bias information is displayed on the user terminal. A food service support system characterized by further providing means for generating nutritional bias information. A home-meal management terminal that at least manages information on food sales for home-meal, a restaurant management terminal that at least manages information on eating-out, a user terminal owned by the user, the home-meal management terminal, the restaurant management terminal, and the A food and drink support system equipped with a server device capable of communicating with a user terminal.
The meal management terminal is
A means for transmitting information on purchased foods for home meals, which transmits information on purchased foods for home meals purchased by the user to the server device, is provided.
The restaurant management terminal is
A means for transmitting food service information for eating out, which transmits information on food and drink related to food and drink eaten by the user to the server device, is provided.
The user terminal is
A user information transmitting means for transmitting user information for the server device to identify the user to the server device, and
It is provided with a nutritional bias information output means that receives nutritional bias information transmitted from the server device and outputs the received nutritional bias information.
The server device is
A user information receiving means for receiving the user information transmitted from the user information transmitting means, and a user information receiving means.
A user information storage means for storing the user information received by the user information receiving means, and a user information storage means.
An in-house meal purchase food information storage means that stores the in-house meal purchase food information transmitted from the in-house meal purchase food information transmission means as the user's in-house meal purchase food information.
A restaurant food information storage means that stores the restaurant food information transmitted from the restaurant food information transmission means as the user's restaurant food information.
The food nutrition information regarding the nutritional value of each type of nutrients of the food specified from the user's food purchase information stored in the food purchase information means for eating and drinking is analyzed, and the food and drink information storage for eating and drinking is stored. The food and drink nutritional value regarding the nutritional value of each type of nutrients of the food and drink specified from the user's eating and drinking food and drink information stored in the means is analyzed, and based on these analysis results, the user's nutrients A means of generating nutritional bias information that generates nutritional bias information indicating bias,
A nutritional bias information transmitting means for transmitting the nutritional bias information generated by the nutritional bias information generating means to the user terminal,
A food and drink support system characterized by being equipped with. A food service management terminal that at least manages information on food sales for eating out, a food service management terminal that at least manages information on eating out, and a food and drink support server that can communicate with a user terminal owned by the user.
A user information receiving means for receiving user information for identifying the user from the user terminal, and
A user information storage means for storing the user information received by the user information receiving means, and a user information storage means.
A food purchase information storage means for storing foods purchased by the user, which is transmitted from the food management terminal and stores the foods purchased by the user as the foods purchased by the user.
A restaurant food service information storage means for storing the restaurant food service information regarding the food service eaten by the user, which is transmitted from the restaurant management terminal, as the user's restaurant food service information.
The food nutrition information regarding the nutritional value of each type of nutrients of the food specified from the user's food purchase information stored in the food purchase information means for eating and drinking is analyzed, and the food and drink information storage for eating and drinking is stored. The food and drink nutritional value regarding the nutritional value of each type of nutrients of the food and drink specified from the user's eating and drinking food and drink information stored in the means is analyzed, and based on these analysis results, the user's nutrients A means of generating nutritional bias information that generates nutritional bias information indicating bias,
A nutritional bias information transmitting means for transmitting the nutritional bias information generated by the nutritional bias information generating means to the user terminal,
A food and drink support server characterized by being equipped with. When the user information is received, the food service inquiry means for transmitting an inquiry as to whether or not the food service purchased food information corresponding to the user information is already stored in the food service management terminal and the user information are received. Further, the restaurant inquiry means for transmitting an inquiry as to whether or not the restaurant food / drink information corresponding to the user information is already stored in the restaurant management terminal is provided.
The home-meal purchase food information storage means stores the home-meal purchase food information transmitted from the home-meal management terminal that has received the inquiry as the home-meal purchase food information of the user.
The food service information storage means stores the food service information transmitted from the food service management terminal that has received the inquiry as the food service information of the user.
In the nutrition bias information generation means, the food service purchased food information stored in the food service information storage means for eating out is only the food service purchased food service information transmitted from the food service management terminal that received the inquiry. Even so, the food service that generates the nutritional bias information and that the food service information stored in the food service information storage means is transmitted from the food service management terminal that received the inquiry. Even if it is only information, the nutritional bias information is generated.
The food and drink support server according to claim 4, characterized in that. The food purchase information for home meals includes purchase amount information indicating the purchase amount for each purchased food.
The restaurant food / drink information includes food / drink amount information indicating the amount of food / drink for each food / drink eaten by the user.
The nutritional bias information generating means is based on the purchase amount information stored in the home-meal purchase food information storage means and the food and drink amount information stored in the eating and drinking information storage means. To generate,
The food and drink support server according to claim 4 or 5. A health-oriented information receiving means for receiving health-oriented information regarding the user's health-oriented from the user terminal, and
Further provided with a health-oriented information storage means for storing the health-oriented information received by the health-oriented information receiving means.
The nutritional bias information generating means generates the nutritional bias information according to the health-oriented information stored in the health-oriented information storage means.
The food and drink support server according to any one of claims 4 to 6, characterized in that. A recommended food extraction means for extracting a type of food recommended to the user according to the nutritional bias information generated by the nutritional bias information generating means, and a recommended food extraction means.
An in-house cooking information transmitting means that extracts cooking information related to a cooking for home-cooking containing a food extracted by the recommended food extracting means as a material and transmits the extracted cooking information to the user terminal.
Further, a food service information transmission means for extracting food and drink information related to food and drink for eating out containing the food extracted by the recommended food extraction means as a material and transmitting the extracted food and drink information to the user terminal. Prepare, prepare
The food and drink support server according to any one of claims 4 to 7, characterized in that. A computer device capable of communicating with a food service management terminal that at least manages information on food sales for eating out, a food service management terminal that at least manages information on eating out, and a user terminal owned by the user.
A user information receiving means for receiving user information for identifying the user from the user terminal, and
A user information storage means for storing the user information received by the user information receiving means, and a user information storage means.
A food purchase information storage means for storing foods purchased by the user, which is transmitted from the food management terminal and stores the foods purchased by the user as the foods purchased by the user.
A restaurant food service information storage means for storing the restaurant food service information regarding the food service eaten by the user, which is transmitted from the restaurant management terminal, as the user's restaurant food service information.
The food nutrition information regarding the nutritional value of each type of nutrients of the food specified from the user's food purchase information stored in the food purchase information means for eating and drinking is analyzed, and the food and drink information storage for eating and drinking is stored. The food and drink nutritional value regarding the nutritional value of each type of nutrients of the food and drink specified from the user's eating and drinking food and drink information stored in the means is analyzed, and based on these analysis results, the user's nutrients A means of generating nutritional bias information that generates nutritional bias information indicating bias,
A nutritional bias information transmitting means that transmits the nutritional bias information generated by the nutritional bias information generating means to the user terminal.
A program characterized by functioning as. A user-owned user terminal capable of communicating with a food service management terminal that at least manages information on food sales for home meals, a food service management terminal that at least manages information on food service, and a food service support server.
A user information receiving means for receiving user information for identifying the user from the user terminal, and
A user information storage means for storing the user information received by the user information receiving means, and a user information storage means.
A food purchase information storage means for storing foods purchased by the user, which is transmitted from the food management terminal and stores the foods purchased by the user as the foods purchased by the user.
A restaurant food service information storage means for storing the restaurant food service information regarding the food service eaten by the user, which is transmitted from the restaurant management terminal, as the user's restaurant food service information.
The food nutrition information regarding the nutritional value of each type of nutrients of the food specified from the user's food purchase information stored in the food purchase information means for eating and drinking is analyzed, and the food and drink information storage for eating and drinking is stored. The food and drink nutritional value regarding the nutritional value of each type of nutrients of the food and drink specified from the user's eating and drinking food and drink information stored in the means is analyzed, and based on these analysis results, the user's nutrients A means of generating nutritional bias information that generates nutritional bias information indicating bias,
A nutritional bias information transmitting means for transmitting the nutritional bias information generated by the nutritional bias information generating means to the user terminal,
A user terminal that receives the nutritional bias information from a server having the above.

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