Nutrition improvement nursing method for gastrointestinal digestion patients

Abstract

The invention discloses a nutrition improvement nursing method for a gastrointestinal digestion patient, and relates to the field of medical monitoring, and the method comprises the following steps: analyzing to obtain the current absorption amount of to-be-supplemented nutrient elements of the gastrointestinal digestion patient; analyzing to obtain a health influence coefficient of the to-be-supplemented nutrient elements on the gastrointestinal digestion patient; acquiring an absorption promotion coefficient between the to-be-supplemented nutrient elements and other to-be-supplemented nutrient elements; forming a to-be-updated recipe of the current recipe; calculating a health contribution value of the to-be-updated recipe to the gastrointestinal digestion patient; and calculating the coincidence proportion of the to-be-updated recipe relative to the current recipe, and performing recipe change on the current recipe. According to the method, the health influence coefficient is obtained through analysis, the absorption promotion coefficient is obtained, the to-be-updated recipe is formed, the corresponding health influence is obtained according to the deficiency of different to-be-supplemented nutrient elements, and the mutual influence condition existing between the different to-be-supplemented nutrient elements is also considered, so that the prediction result of nutrient absorption is closer to the reality.

Description

Technical Field

[0001] The present invention relates to the field of medical monitoring, and in particular to a method for improving nutrition and nursing care for patients with gastrointestinal digestion. Background Art

[0002] Gastrointestinal diseases such as gastritis, gastric ulcer, irritable bowel syndrome, inflammatory bowel disease, and postoperative gastrointestinal function recovery are often accompanied by problems such as indigestion, malabsorption, and nutritional deficiencies. Gastrointestinal patients have certain obstacles to their ability to absorb nutrients, and their daily food intake is limited. Insufficient nutrient absorption has a significant impact on their recovery. Among the nutrients that can be absorbed daily, gastrointestinal patients have different absorption conditions for each nutrient, and each nutrient has different effects on gastrointestinal patients. This leads to many possible scenarios for nutritional improvement, making it difficult to determine the best care plan for gastrointestinal patients. Summary of the Invention

[0003] In order to solve the above technical problems, a method for improving nutrition and nursing for patients with gastrointestinal digestion is provided. This technical solution solves the problems raised in the above background technology.

[0004] In order to achieve the above purpose, the technical solution adopted by the present invention is:

[0005] A method for improving nutrition and nursing care for patients with gastrointestinal digestion, comprising:

[0006] Obtaining a daily food intake limit for a gastrointestinal digestive patient and obtaining a current diet for the gastrointestinal digestive patient, where the current diet consists of at least one actual ingredient and a supply quantity of the actual ingredient;

[0007] Based on the gastrointestinal digestive patient's absorption status and current diet, analyzing and obtaining at least one nutrient element to be supplemented and the current absorption amount of the nutrient element to be supplemented by the gastrointestinal digestive patient, and obtaining the gastrointestinal digestive patient's requirement for the nutrient element to be supplemented;

[0008] Analyze and obtain the health impact coefficient of the nutritional elements to be supplemented on gastrointestinal digestive patients;

[0009] Obtaining an absorption promotion coefficient between the nutrient element to be supplemented and other nutrient elements to be supplemented;

[0010] Based on the big data, at least one candidate ingredient is obtained, and the distribution of the nutrients to be supplemented in the candidate ingredient is analyzed to form at least one recipe to be updated for the current recipe;

[0011] Based on the health impact coefficient and absorption promotion coefficient, calculate the health contribution value of the recipe to be updated to patients with gastrointestinal digestion;

[0012] Calculate the overlap ratio of the recipe to be updated relative to the current recipe, and make changes to the current recipe based on the overlap ratio and health contribution value.

[0013] Preferably, the analyzing and obtaining the at least one nutrient element to be supplemented and the current absorption amount of the nutrient element to be supplemented of the gastrointestinal digestive patient based on the patient's absorption status and current diet comprises the following steps:

[0014] Obtain at least one nutrient element required by a healthy human body to maintain basic life activities, and calculate the average content of the nutrient element in a healthy human body as the sample content;

[0015] Detecting the content of nutrient elements in patients with gastrointestinal digestion as the actual content; when the actual content is less than the sample content, the nutrient element is taken as a nutrient element to be supplemented;

[0016] When the gastrointestinal digestion patient eats according to the current diet, a first content increase value of the nutrient element to be supplemented in the gastrointestinal digestion patient's blood is obtained, and the first content increase value is multiplied by the total blood volume of the gastrointestinal digestion patient to obtain the current absorption amount.

[0017] Preferably, the analysis to obtain the health impact coefficient of the nutritional elements to be supplemented on the gastrointestinal digestive system of the patient comprises the following steps:

[0018] Acquiring at least one daily physiological activity in a patient with gastrointestinal digestion, decomposing the operation process of the daily physiological activity to obtain at least one basic activity step, arranging the basic activity steps in chronological order to obtain a basic activity step sequence, and numbering the basic activity steps in the basic activity step sequence;

[0019] Obtain the basic activity steps involved in the nutritional elements to be supplemented as the target basic activity steps;

[0020] Compare the target basic activity step number with the number of elements in the basic activity step sequence to obtain the degree of completion of daily physiological activities when the target basic activity step is missing;

[0021] The participation rate of the nutritional elements to be supplemented was obtained by taking the average of the daily physiological activity completion rate when at least one target basic activity step was missing;

[0022] Obtaining the portion of the gastrointestinal digestive patient's physiological indicators that is maintained by daily physiological activities as a characteristic value;

[0023] Comparing the characteristic values ​​with the normal values ​​of the physiological indicators of gastrointestinal digestive patients, we can obtain the important coefficients of daily physiological activities;

[0024] The importance coefficient of daily physiological activities is multiplied by the participation degree of the nutritional elements to be supplemented to obtain the health impact coefficient of the nutritional elements to be supplemented on gastrointestinal digestion patients.

[0025] Preferably, obtaining the absorption promotion coefficient between the nutrient element to be supplemented and the other nutrient elements to be supplemented comprises the following steps:

[0026] Based on at least one historical eating situation of the gastrointestinal digestive patient, characteristic contents of the nutritional elements to be supplemented in the historical eating situation of the gastrointestinal digestive patient are obtained, and in each historical eating situation, only one nutritional element to be supplemented is supplemented;

[0027] Testing the blood of a gastrointestinal digestive patient after eating to obtain a second elevated blood content value of the nutrient element to be supplemented, and multiplying the second elevated blood content value by the total blood volume of the gastrointestinal digestive patient to obtain a historical absorption amount;

[0028] averaging the ratio of at least one historical absorption amount to the characteristic content to obtain the absorption ratio of the supplemented nutrient element by the gastrointestinal digestion patient;

[0029] Using a spectral analysis method, determining the first content ratio of the nutritional element to be supplemented in the actual food;

[0030] Multiplying the actual supply of food by the first content ratio of the nutritional element to be supplemented to obtain the first content of the nutritional element to be supplemented in the actual food, and accumulating at least one first content to obtain the actual total content of the nutritional element to be supplemented;

[0031] The actual total content of the nutritional elements to be supplemented is multiplied by the absorption ratio to obtain the amount of nutrients to be supplemented that should be absorbed;

[0032] Obtaining at least one conditional equation, the conditional equation being: A=B+B*X, wherein A is the current absorption amount of the nutrient element to be supplemented, B is the required absorption amount of the nutrient element to be supplemented, and X is the absorption promotion coefficient;

[0033] Solve at least one conditional equation to obtain the absorption promotion coefficient.

[0034] Preferably, obtaining at least one candidate ingredient based on big data comprises the following steps:

[0035] Based on big data, a real-time recipe of at least one other gastrointestinal digestive patient is obtained, the same real-time recipes are deduplicated, and after deduplication, the ingredients in the real-time recipes are used as candidate ingredients.

[0036] Preferably, the analyzing and obtaining the distribution of the nutrients to be supplemented in the candidate food material comprises the following steps:

[0037] The spectral analysis method is used to determine the second content ratio of the nutrient element to be supplemented in the candidate food material as the distribution of the nutrient element to be supplemented.

[0038] Preferably, forming at least one recipe to be updated of the current recipe comprises the following steps:

[0039] The supply of ingredients in the real-time recipe after deduplication is accumulated to obtain the daily food intake of the real-time recipe;

[0040] The real-time recipes whose daily food intake does not exceed the upper limit of the daily food intake of gastrointestinal digestion patients are used as the recipes to be updated;

[0041] A real-time diet whose daily food intake does not exceed the upper limit of the daily food intake of gastrointestinal digestive patients is used as a target real-time diet;

[0042] The upper limit of daily food intake is compared with the daily food intake of the target real-time recipe to obtain a correction factor;

[0043] Multiply the supply amount of the ingredients in the target real-time recipe by the correction coefficient to obtain the supply correction amount;

[0044] The supply amount of the ingredients in the target real-time recipe is replaced by the supply correction amount to obtain the target real-time corrected recipe, and the target real-time corrected recipe is used as the recipe to be updated.

[0045] Preferably, the calculation of the health contribution value of the recipe to be updated to the gastrointestinal digestion patient based on the health impact coefficient and the absorption promotion coefficient comprises the following steps:

[0046] The second content of the nutrient element to be supplemented in the candidate ingredient is obtained by multiplying the supply amount of the candidate ingredient in the recipe to be updated by the second content ratio of the nutrient element to be supplemented in the candidate ingredient;

[0047] Accumulating the second content of the nutrient element to be supplemented in at least one candidate food to obtain an estimated content of the nutrient element to be supplemented;

[0048] The absorption ratio is multiplied by the absorption promotion coefficient and then added to the absorption ratio to obtain the estimated absorption ratio;

[0049] The estimated content of the nutritional element to be supplemented is multiplied by the estimated absorption ratio to obtain the estimated absorption amount of the nutritional element to be supplemented;

[0050] The estimated absorption amount of the nutritional element to be supplemented is subtracted from the demand of the gastrointestinal digestive patient for the nutritional element to be supplemented, and then multiplied by the health impact coefficient of the nutritional element to be supplemented on the gastrointestinal digestive patient to obtain the local contribution value of the nutritional element to be supplemented. If the local contribution value is greater than 0, the local contribution value is updated to 0, otherwise no processing is performed;

[0051] The local contribution values ​​of all nutrients to be supplemented are accumulated to obtain the health contribution value of the recipe to be updated for gastrointestinal digestion patients.

[0052] Preferably, the calculation of the overlap ratio of the recipe to be updated relative to the current recipe includes the following steps:

[0053] The ingredients that appear in both the recipe to be updated and the current recipe are used as target ingredients, and the smaller value of the supply quantity of the target ingredient in the recipe to be updated and the supply quantity in the current recipe is used as the target value;

[0054] Accumulate the target value of the target ingredient to get the target food intake, and accumulate the actual supply of the ingredient in the current recipe to get the baseline food intake;

[0055] Compare the target food intake with the baseline food intake to obtain the overlap ratio of the recipe to be updated relative to the current recipe.

[0056] Preferably, the changing of the current recipe based on the overlap ratio and the health contribution value comprises the following steps:

[0057] The recipe to be updated with the largest health contribution value is used as the target recipe to be updated, and the overlap ratio of the target recipe to be updated is used as the target overlap ratio;

[0058] Use the target overlap ratio and 1 as endpoints to form a target interval, evenly divide the target interval, and obtain at least one target point;

[0059] The recipe to be updated with the smallest overlap ratio and the target point value is used as the feature recipe to be updated;

[0060] Sort the recipes to be updated based on their overlap ratio from large to small to obtain a sequence of recipes to be updated based on their overlap ratio;

[0061] The characteristic recipes to be updated in the characteristic recipe sequence to be updated are used sequentially to change the daily recipe of the gastrointestinal digestive patient. When the characteristic recipe to be updated is updated to the end of the characteristic recipe sequence to be updated, the target recipe to be updated is continuously used as the recipe of the gastrointestinal digestive patient on each subsequent day.

[0062] Compared with the prior art, the present invention has the following beneficial effects:

[0063] By analyzing the health impact coefficient, obtaining the absorption promotion coefficient, forming the recipes to be updated and making recipe changes to the current recipes, multiple recipes to be updated can be formed, and the impact of the recipes to be updated on the health of gastrointestinal digestion patients can be calculated. When calculating, the different effects of different nutrients to be supplemented on health are taken into account, and then the corresponding health impact is obtained according to their different deficiencies. At the same time, the mutual influence between different nutrients to be supplemented is also taken into account, so that the predicted results of nutrient absorption are closer to the actual ones, and then a better plan can be screened for nutritional care. When implementing the plan, a gradual approach is adopted to avoid patients being unable to adapt due to excessive changes. BRIEF DESCRIPTION OF THE DRAWINGS

[0064] Figure 1 Schematic diagram of the process of the method for improving nutrition and nursing care for patients with gastrointestinal digestion according to the present invention;

[0065] Figure 2 This is a flow chart of the present invention for analyzing and obtaining at least one nutrient element to be supplemented and the current absorption amount of the nutrient element to be supplemented for a gastrointestinal digestive patient based on the patient's absorption status and current diet;

[0066] Figure 3 A schematic diagram of a process for analyzing and obtaining the health impact coefficient of a nutrient element to be supplemented on a patient with gastrointestinal digestion according to the present invention;

[0067] Figure 4 Schematic diagram of the process of obtaining the absorption promotion coefficient between the nutritional element to be supplemented and other nutritional elements to be supplemented according to the present invention;

[0068] Figure 5 A schematic diagram of a process for forming at least one recipe to be updated of a current recipe according to the present invention;

[0069] Figure 6 This is a flow chart of calculating the health contribution value of a recipe to be updated to a gastrointestinal digestion patient based on the health impact coefficient and the absorption promotion coefficient of the present invention;

[0070] Figure 7 Schematic diagram of the process of calculating the overlap ratio of the recipe to be updated relative to the current recipe of the present invention;

[0071] Figure 8 This is a flow chart of the present invention for modifying the current recipe based on the overlap ratio and health contribution value. DETAILED DESCRIPTION

[0072] The following description is intended to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are merely examples, and those skilled in the art may conceive of other obvious variations.

[0073] Reference Figure 1 As shown, a method for improving nutrition care for patients with gastrointestinal digestion, comprising:

[0074] Obtaining a daily food intake limit for a gastrointestinal digestive patient and obtaining a current diet for the gastrointestinal digestive patient, where the current diet consists of at least one actual ingredient and a supply quantity of the actual ingredient;

[0075] Based on the gastrointestinal digestive patient's absorption status and current diet, analyzing and obtaining at least one nutrient element to be supplemented and the current absorption amount of the nutrient element to be supplemented by the gastrointestinal digestive patient, and obtaining the gastrointestinal digestive patient's requirement for the nutrient element to be supplemented;

[0076] Analyze and obtain the health impact coefficient of the nutritional elements to be supplemented on gastrointestinal digestive patients;

[0077] Obtaining an absorption promotion coefficient between the nutrient element to be supplemented and other nutrient elements to be supplemented;

[0078] Based on the big data, at least one candidate ingredient is obtained, and the distribution of the nutrients to be supplemented in the candidate ingredient is analyzed to form at least one recipe to be updated for the current recipe;

[0079] Based on the health impact coefficient and absorption promotion coefficient, calculate the health contribution value of the recipe to be updated to patients with gastrointestinal digestion;

[0080] Calculate the overlap ratio of the recipe to be updated relative to the current recipe, and make changes to the current recipe based on the overlap ratio and health contribution value.

[0081] Since patients with gastrointestinal digestion have certain obstacles to intestinal absorption and digestive function, the absorption of different nutrients to be supplemented is different. On the other hand, the content of nutrients to be supplemented in different ingredients is also different. Therefore, when the diet is changed, its impact on the overall health of the patient is difficult to determine. Moreover, since the patient's daily food intake is limited, it is impossible to achieve the level of normal physiological needs through unlimited supplementation. Therefore, normal physiological needs can only be met to the maximum extent through changes in the plan. Therefore, it is necessary to pre-form at least one diet to be updated and estimate the impact of at least one diet to be updated on its health. Therefore, a series of steps are set up to achieve this effect.

[0082] Reference Figure 2 As shown, based on the absorption status and current diet of the gastrointestinal digestive patient, analyzing and obtaining at least one nutrient element to be supplemented and the current absorption amount of the nutrient element to be supplemented for the gastrointestinal digestive patient includes the following steps:

[0083] Obtain at least one nutrient element required by a healthy human body to maintain basic life activities, and calculate the average content of the nutrient element in a healthy human body as the sample content;

[0084] Detecting the content of nutrient elements in patients with gastrointestinal digestion as the actual content; when the actual content is less than the sample content, the nutrient element is taken as a nutrient element to be supplemented;

[0085] When the gastrointestinal digestion patient eats according to the current diet, a first content increase value of the nutrient element to be supplemented in the gastrointestinal digestion patient's blood is obtained, and the first content increase value is multiplied by the total blood volume of the gastrointestinal digestion patient to obtain the current absorption amount.

[0086] The current absorption amount is obtained by calculating the increase in the content of corresponding elements in human blood. The role of the current absorption amount is to calculate the absorption promotion coefficient, because there may be a certain additive promotion effect between different nutrients to be supplemented, that is, when a nutrient to be supplemented exists, due to its own components, it may have a certain promotion effect on the absorption of other nutrients to be supplemented. Of course, it may also have a negative effect on absorption, that is, reduce absorption. Subsequently, they are collectively referred to as absorption promotion coefficients. When the absorption promotion coefficient is negative, it has a negative effect on absorption.

[0087] Reference Figure 3 As shown, analyzing the health impact coefficient of the nutritional elements to be supplemented on the gastrointestinal digestive system of patients includes the following steps:

[0088] Acquiring at least one daily physiological activity in a patient with gastrointestinal digestion, decomposing the operation process of the daily physiological activity to obtain at least one basic activity step, arranging the basic activity steps in chronological order to obtain a basic activity step sequence, and numbering the basic activity steps in the basic activity step sequence;

[0089] Obtain the basic activity steps involved in the nutritional elements to be supplemented as the target basic activity steps;

[0090] Compare the target basic activity step number with the number of elements in the basic activity step sequence to obtain the degree of completion of daily physiological activities when the target basic activity step is missing;

[0091] The participation rate of the nutritional elements to be supplemented was obtained by taking the average of the daily physiological activity completion rate when at least one target basic activity step was missing;

[0092] Obtaining the portion of the gastrointestinal digestive patient's physiological indicators that is maintained by daily physiological activities as a characteristic value;

[0093] Comparing the characteristic values ​​with the normal values ​​of the physiological indicators of gastrointestinal digestive patients, we can obtain the important coefficients of daily physiological activities;

[0094] The importance coefficient of daily physiological activities is multiplied by the participation degree of the nutritional elements to be supplemented to obtain the health impact coefficient of the nutritional elements to be supplemented on gastrointestinal digestion patients.

[0095] The impact of the nutrients to be supplemented on gastrointestinal digestive patients is mainly obtained through the estimation of their overall impact on the health of gastrointestinal digestive patients. The overall health of gastrointestinal digestive patients depends on the completion of their daily physiological activities, and daily physiological activities are composed of multiple steps, each of which relies on the substances provided by the nutrients to be supplemented. When the nutrients to be supplemented are insufficient, the basic activity steps cannot obtain the nutrients to be supplemented, so the steps cannot be carried out, and the subsequent steps cannot be carried out. Based on this, the completion of daily physiological activities can be calculated. Since the basic activity steps involved in the nutrients to be supplemented have multiple steps in daily physiological activities, When there is a shortage of the nutrient elements to be supplemented, the basic activity steps in which the nutrient elements to be supplemented participate may not be completed according to the degree of shortage. Therefore, it is necessary to take the average of the completion of daily physiological activities when the basic activity steps in which the nutrient elements to be supplemented participate are missing, and obtain the participation of the nutrient elements to be supplemented. However, this participation is relative to daily physiological activities. It is also necessary to determine the proportion of daily physiological activities in the overall health of gastrointestinal digestive patients, which is determined by the proportion of the part of the physiological indicators maintained by it in the numerical values ​​of the physiological indicators. The part of the physiological indicators maintained by it is obtained according to the difference in the numerical values ​​of the physiological indicators when daily physiological activities are carried out and not carried out.

[0096] Reference Figure 4 As shown, obtaining the absorption promotion coefficient between the nutritional element to be supplemented and the other nutritional elements to be supplemented includes the following steps:

[0097] Based on at least one historical eating situation of the gastrointestinal digestive patient, characteristic contents of the nutritional elements to be supplemented in the historical eating situation of the gastrointestinal digestive patient are obtained, and in each historical eating situation, only one nutritional element to be supplemented is supplemented;

[0098] Testing the blood of a gastrointestinal digestive patient after eating to obtain a second elevated blood content value of the nutrient element to be supplemented, and multiplying the second elevated blood content value by the total blood volume of the gastrointestinal digestive patient to obtain a historical absorption amount;

[0099] averaging the ratio of at least one historical absorption amount to the characteristic content to obtain the absorption ratio of the supplemented nutrient element by the gastrointestinal digestion patient;

[0100] Using a spectral analysis method, determining the first content ratio of the nutritional element to be supplemented in the actual food;

[0101] Multiplying the actual supply of food by the first content ratio of the nutritional element to be supplemented to obtain the first content of the nutritional element to be supplemented in the actual food, and accumulating at least one first content to obtain the actual total content of the nutritional element to be supplemented;

[0102] The actual total content of the nutritional elements to be supplemented is multiplied by the absorption ratio to obtain the amount of nutrients to be supplemented that should be absorbed;

[0103] Obtaining at least one conditional equation, the conditional equation being: A=B+B*X, wherein A is the current absorption amount of the nutrient element to be supplemented, B is the required absorption amount of the nutrient element to be supplemented, and X is the absorption promotion coefficient;

[0104] Solve at least one conditional equation to obtain the absorption promotion coefficient.

[0105] Here, since the absorption ratio of the nutrients to be supplemented by patients with gastrointestinal digestion is fixed, when the ingredients and the supply of the ingredients are determined, the amount of nutrients to be supplemented that should be absorbed can be determined, but the current absorption amount of the nutrients to be supplemented can be obtained through measurement, and there may be a difference between the two. This is because the nutrients to be supplemented will be promoted or inhibited by the remaining nutrients to be supplemented, and because the degree to which the nutrients to be supplemented are promoted or inhibited by the remaining nutrients to be supplemented remains unchanged and is related to the quantity of the nutrients to be supplemented themselves, the absorption promotion coefficient between the nutrients to be supplemented and the remaining nutrients to be supplemented can be set as an unknown number, and thus, multiple equations can be formed based on this. Through these equations, the absorption promotion coefficient between the nutrients to be supplemented and the remaining nutrients to be supplemented can be solved. Subsequently, the health contribution value of the updated recipe to patients with gastrointestinal digestion can be calculated based on the absorption promotion coefficient between the nutrients to be supplemented and the remaining nutrients to be supplemented.

[0106] Based on the big data, obtaining at least one candidate ingredient includes the following steps:

[0107] Based on big data, a real-time recipe of at least one other gastrointestinal digestive patient is obtained, the same real-time recipes are deduplicated, and after deduplication, the ingredients in the real-time recipes are used as candidate ingredients.

[0108] Since there are a large number of ingredients, but not all ingredients are suitable for gastrointestinal digestive patients, in order to limit the range of ingredients, at least one real-time recipe of other gastrointestinal digestive patients is called, and the obtained candidate ingredients are more relevant. At the same time, the number of candidate ingredients is smaller, and ingredients that play a greater role in the care of gastrointestinal digestive patients are omitted.

[0109] Analyzing the distribution of nutrients to be supplemented in the candidate food ingredients includes the following steps:

[0110] The spectral analysis method is used to determine the second content ratio of the nutrient element to be supplemented in the candidate food material as the distribution of the nutrient element to be supplemented.

[0111] Since different nutritional elements to be supplemented develop differently under the spectrum, their proportions can be determined through image recognition.

[0112] Reference Figure 5 As shown, forming at least one recipe to be updated of the current recipe includes the following steps:

[0113] The supply of ingredients in the real-time recipe after deduplication is accumulated to obtain the daily food intake of the real-time recipe;

[0114] The real-time recipes whose daily food intake does not exceed the upper limit of the daily food intake of gastrointestinal digestion patients are used as the recipes to be updated;

[0115] A real-time diet whose daily food intake does not exceed the upper limit of the daily food intake of gastrointestinal digestive patients is used as a target real-time diet;

[0116] The upper limit of daily food intake is compared with the daily food intake of the target real-time recipe to obtain a correction factor;

[0117] Multiply the supply amount of the ingredients in the target real-time recipe by the correction coefficient to obtain the supply correction amount;

[0118] The supply amount of the ingredients in the target real-time recipe is replaced by the supply correction amount to obtain the target real-time corrected recipe, and the target real-time corrected recipe is used as the recipe to be updated.

[0119] The amount of food in the real-time recipe may exceed the upper limit of the daily food intake for patients with gastrointestinal digestion. Therefore, such a real-time recipe cannot be used directly. The supply of ingredients in the real-time recipe needs to be scaled proportionally so that the amount of food in the scaled real-time recipe does not exceed the upper limit of the daily food intake for patients with gastrointestinal digestion.

[0120] Reference Figure 6 As shown, based on the health impact coefficient and the absorption promotion coefficient, calculating the health contribution value of the recipe to be updated to the gastrointestinal digestion patients includes the following steps:

[0121] The second content of the nutrient element to be supplemented in the candidate ingredient is obtained by multiplying the supply amount of the candidate ingredient in the recipe to be updated by the second content ratio of the nutrient element to be supplemented in the candidate ingredient;

[0122] Accumulating the second content of the nutrient element to be supplemented in at least one candidate food to obtain an estimated content of the nutrient element to be supplemented;

[0123] The absorption ratio is multiplied by the absorption promotion coefficient and then added to the absorption ratio to obtain the estimated absorption ratio;

[0124] The estimated content of the nutritional element to be supplemented is multiplied by the estimated absorption ratio to obtain the estimated absorption amount of the nutritional element to be supplemented;

[0125] The estimated absorption amount of the nutritional element to be supplemented is subtracted from the demand of the gastrointestinal digestive patient for the nutritional element to be supplemented, and then multiplied by the health impact coefficient of the nutritional element to be supplemented on the gastrointestinal digestive patient to obtain the local contribution value of the nutritional element to be supplemented. If the local contribution value is greater than 0, the local contribution value is updated to 0, otherwise no processing is performed;

[0126] The local contribution values ​​of all nutrients to be supplemented are accumulated to obtain the health contribution value of the recipe to be updated for gastrointestinal digestion patients.

[0127] Here, the local contribution value is greater than 0, which means that the estimated absorption amount of the nutrients to be supplemented exceeds the demand of gastrointestinal digestive patients for the supplemented nutrients. Therefore, the nutrients to be supplemented are sufficient, and no matter how much they are, the impact on gastrointestinal digestive patients will not be significant. If the local contribution value is not greater than 0, it means that the estimated absorption amount of the nutrients to be supplemented does not exceed the demand of gastrointestinal digestive patients for the supplemented nutrients. That is, as the gap increases, the health impact on gastrointestinal digestive patients will also increase, and of course it is negative. Therefore, the local contribution value is set in the above manner.

[0128] Reference Figure 7 As shown, calculating the overlap ratio of the recipe to be updated relative to the current recipe includes the following steps:

[0129] The ingredients that appear in both the recipe to be updated and the current recipe are used as target ingredients, and the smaller value of the supply quantity of the target ingredient in the recipe to be updated and the supply quantity in the current recipe is used as the target value;

[0130] Accumulate the target value of the target ingredient to get the target food intake, and accumulate the actual supply of the ingredient in the current recipe to get the baseline food intake;

[0131] Compare the target food intake with the baseline food intake to obtain the overlap ratio of the recipe to be updated relative to the current recipe.

[0132] Reference Figure 8 As shown, based on the overlap ratio and health contribution value, changing the current recipe includes the following steps:

[0133] The recipe to be updated with the largest health contribution value is used as the target recipe to be updated, and the overlap ratio of the target recipe to be updated is used as the target overlap ratio;

[0134] Use the target overlap ratio and 1 as endpoints to form a target interval, evenly divide the target interval, and obtain at least one target point;

[0135] The recipe to be updated with the smallest overlap ratio and the target point value is used as the feature recipe to be updated;

[0136] Sort the recipes to be updated based on their overlap ratio from large to small to obtain a sequence of recipes to be updated based on their overlap ratio;

[0137] The characteristic recipes to be updated in the characteristic recipe sequence to be updated are used sequentially to change the daily recipe of the gastrointestinal digestive patient. When the characteristic recipe to be updated is updated to the end of the characteristic recipe sequence to be updated, the target recipe to be updated is continuously used as the recipe of the gastrointestinal digestive patient on each subsequent day.

[0138] Since patients with gastrointestinal problems have poor gastrointestinal and digestive conditions, they may have difficulty adapting to larger dietary changes. Therefore, when making changes, it is necessary to control the daily changes as much as possible. The recipe cannot be modified all at once. The switch from the current recipe to the target recipe to be updated should be completed through multiple gradual changes. This can avoid adverse reactions in patients.

[0139] Furthermore, the present solution also proposes a storage medium on which a computer-readable program is stored. When the computer-readable program is called, the above-mentioned nutritional improvement care method for patients with gastrointestinal digestion is executed.

[0140] It is understandable that the storage medium may be a magnetic medium, such as a floppy disk, a hard disk, or a magnetic tape; an optical medium, such as a DVD; or a semiconductor medium, such as a solid state disk (SSD).

[0141] In summary, the advantages of the present invention are: by analyzing to obtain the health impact coefficient, obtaining the absorption promotion coefficient, forming the recipe to be updated and making recipe changes to the current recipe, multiple recipes to be updated can be formed, and the impact of the recipe to be updated on the health of gastrointestinal digestion patients can be calculated. When calculating, the different effects of different nutrients to be supplemented on health are taken into account, and then the corresponding health impact is obtained according to the different deficiencies. At the same time, the mutual influence between different nutrients to be supplemented is also taken into account, so that the predicted results of nutritional absorption are closer to the actual ones, and then a better plan can be screened for nutritional care. When implementing the plan, a gradual approach is adopted to avoid patients being unable to adapt due to excessive changes.

[0142] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions merely illustrate the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for improving nutrition and nursing care for patients with gastrointestinal digestion, characterized in that: include: Obtaining a daily food intake limit for a gastrointestinal digestive patient and obtaining a current diet for the gastrointestinal digestive patient, where the current diet consists of at least one actual ingredient and a supply quantity of the actual ingredient; Based on the gastrointestinal digestive patient's absorption status and current diet, analyzing and obtaining at least one nutrient element to be supplemented and the current absorption amount of the nutrient element to be supplemented by the gastrointestinal digestive patient, and obtaining the gastrointestinal digestive patient's requirement for the nutrient element to be supplemented; Analyze and obtain the health impact coefficient of the nutritional elements to be supplemented on gastrointestinal digestive patients; Obtaining an absorption promotion coefficient between the nutrient element to be supplemented and other nutrient elements to be supplemented; Based on the big data, at least one candidate ingredient is obtained, and the distribution of the nutrients to be supplemented in the candidate ingredient is analyzed to form at least one recipe to be updated for the current recipe; Based on the health impact coefficient and absorption promotion coefficient, calculate the health contribution value of the recipe to be updated to patients with gastrointestinal digestion; Calculate the overlap ratio of the recipe to be updated relative to the current recipe, and make changes to the current recipe based on the overlap ratio and health contribution value.

2. A method for improving nutrition and nursing care for patients with gastrointestinal digestion according to claim 1, characterized in that: The analyzing and obtaining, based on the gastrointestinal digestive patient's absorption status and current diet, at least one nutrient element to be supplemented and the current absorption amount of the nutrient element to be supplemented comprises the following steps: Obtain at least one nutrient element required by a healthy human body to maintain basic life activities, and calculate the average content of the nutrient element in a healthy human body as the sample content; Detecting the content of nutrient elements in patients with gastrointestinal digestion as the actual content; when the actual content is less than the sample content, the nutrient element is taken as a nutrient element to be supplemented; When the gastrointestinal digestion patient eats according to the current diet, a first content increase value of the nutrient element to be supplemented in the gastrointestinal digestion patient's blood is obtained, and the first content increase value is multiplied by the total blood volume of the gastrointestinal digestion patient to obtain the current absorption amount.

3. A method for improving nutrition and nursing care for patients with gastrointestinal digestion according to claim 2, characterized in that: The analysis to obtain the health impact coefficient of the nutritional elements to be supplemented on the gastrointestinal digestive patients includes the following steps: Acquiring at least one daily physiological activity in a patient with gastrointestinal digestion, decomposing the operation process of the daily physiological activity to obtain at least one basic activity step, arranging the basic activity steps in chronological order to obtain a basic activity step sequence, and numbering the basic activity steps in the basic activity step sequence; Obtain the basic activity steps involved in the nutritional elements to be supplemented as the target basic activity steps; Compare the target basic activity step number with the number of elements in the basic activity step sequence to obtain the degree of completion of daily physiological activities when the target basic activity step is missing; The participation rate of the nutritional elements to be supplemented was obtained by taking the average of the daily physiological activity completion rate when at least one target basic activity step was missing; Obtaining the portion of the gastrointestinal digestive patient's physiological indicators that is maintained by daily physiological activities as a characteristic value; Comparing the characteristic values ​​with the normal values ​​of the physiological indicators of gastrointestinal digestive patients, we can obtain the important coefficients of daily physiological activities; The importance coefficient of daily physiological activities is multiplied by the participation degree of the nutritional elements to be supplemented to obtain the health impact coefficient of the nutritional elements to be supplemented on gastrointestinal digestion patients.

4. A method for improving nutrition and nursing care for patients with gastrointestinal digestion according to claim 3, characterized in that: The method of obtaining the absorption promotion coefficient between the nutrient element to be supplemented and the other nutrient elements to be supplemented comprises the following steps: Based on at least one historical eating situation of the gastrointestinal digestive patient, characteristic contents of the nutritional elements to be supplemented in the historical eating situation of the gastrointestinal digestive patient are obtained, and in each historical eating situation, only one nutritional element to be supplemented is supplemented; Testing the blood of a gastrointestinal digestive patient after eating to obtain a second elevated blood content value of the nutrient element to be supplemented, and multiplying the second elevated blood content value by the total blood volume of the gastrointestinal digestive patient to obtain a historical absorption amount; averaging the ratio of at least one historical absorption amount to the characteristic content to obtain the absorption ratio of the supplemented nutrient element by the gastrointestinal digestion patient; Using a spectral analysis method, determining the first content ratio of the nutritional element to be supplemented in the actual food; Multiplying the actual supply of food by the first content ratio of the nutritional element to be supplemented to obtain the first content of the nutritional element to be supplemented in the actual food, and accumulating at least one first content to obtain the actual total content of the nutritional element to be supplemented; The actual total content of the nutritional elements to be supplemented is multiplied by the absorption ratio to obtain the amount of nutrients to be supplemented that should be absorbed; Obtaining at least one conditional equation, the conditional equation being: A=B+B*X, wherein A is the current absorption amount of the nutrient element to be supplemented, B is the required absorption amount of the nutrient element to be supplemented, and X is the absorption promotion coefficient; Solve at least one conditional equation to obtain the absorption promotion coefficient.

5. A method for improving nutrition and nursing care for patients with gastrointestinal digestion according to claim 4, characterized in that: The method of obtaining at least one candidate ingredient based on big data includes the following steps: Based on big data, a real-time recipe of at least one other gastrointestinal digestive patient is obtained, the same real-time recipes are deduplicated, and after deduplication, the ingredients in the real-time recipes are used as candidate ingredients.

6. A method for improving nutrition and nursing care for patients with gastrointestinal digestion according to claim 5, characterized in that: The analysis to obtain the distribution of the nutritional elements to be supplemented in the candidate food ingredients comprises the following steps: The spectral analysis method is used to determine the second content ratio of the nutrient element to be supplemented in the candidate food material as the distribution of the nutrient element to be supplemented.

7. A method for improving nutrition and nursing care for patients with gastrointestinal digestion according to claim 6, characterized in that: The forming of at least one recipe to be updated in the current recipe comprises the following steps: The supply of ingredients in the real-time recipe after deduplication is accumulated to obtain the daily food intake of the real-time recipe; The real-time recipes whose daily food intake does not exceed the upper limit of the daily food intake of gastrointestinal digestion patients are used as the recipes to be updated; A real-time diet whose daily food intake does not exceed the upper limit of the daily food intake of gastrointestinal digestive patients is used as a target real-time diet; The upper limit of daily food intake is compared with the daily food intake of the target real-time recipe to obtain a correction factor; Multiply the supply amount of the ingredients in the target real-time recipe by the correction coefficient to obtain the supply correction amount; The supply amount of the ingredients in the target real-time recipe is replaced by the supply correction amount to obtain the target real-time corrected recipe, and the target real-time corrected recipe is used as the recipe to be updated.

8. A method for improving nutrition and nursing care for patients with gastrointestinal digestion according to claim 7, characterized in that: The calculation of the health contribution value of the recipe to be updated to the gastrointestinal digestion patient based on the health impact coefficient and the absorption promotion coefficient comprises the following steps: The second content of the nutrient element to be supplemented in the candidate ingredient is obtained by multiplying the supply amount of the candidate ingredient in the recipe to be updated by the second content ratio of the nutrient element to be supplemented in the candidate ingredient; Accumulating the second content of the nutrient element to be supplemented in at least one candidate food to obtain an estimated content of the nutrient element to be supplemented; The absorption ratio is multiplied by the absorption promotion coefficient and then added to the absorption ratio to obtain the estimated absorption ratio; The estimated content of the nutritional element to be supplemented is multiplied by the estimated absorption ratio to obtain the estimated absorption amount of the nutritional element to be supplemented; The estimated absorption amount of the nutritional element to be supplemented is subtracted from the demand of the gastrointestinal digestive patient for the nutritional element to be supplemented, and then multiplied by the health impact coefficient of the nutritional element to be supplemented on the gastrointestinal digestive patient to obtain the local contribution value of the nutritional element to be supplemented. If the local contribution value is greater than 0, the local contribution value is updated to 0, otherwise no processing is performed; The local contribution values ​​of all nutrients to be supplemented are accumulated to obtain the health contribution value of the recipe to be updated for gastrointestinal digestion patients.

9. A method for improving nutrition and nursing care for patients with gastrointestinal digestion according to claim 8, characterized in that: Calculating the overlap ratio of the recipe to be updated to the current recipe includes the following steps: The ingredients that appear in both the recipe to be updated and the current recipe are used as target ingredients, and the smaller value of the supply quantity of the target ingredient in the recipe to be updated and the supply quantity in the current recipe is used as the target value; Accumulate the target value of the target ingredient to get the target food intake, and accumulate the actual supply of the ingredient in the current recipe to get the baseline food intake; Compare the target food intake with the baseline food intake to obtain the overlap ratio of the recipe to be updated relative to the current recipe.

10. A method for improving nutrition and nursing care for patients with gastrointestinal digestion according to claim 9, characterized in that: The method of changing the current recipe based on the overlap ratio and the health contribution value includes the following steps: The recipe to be updated with the largest health contribution value is used as the target recipe to be updated, and the overlap ratio of the target recipe to be updated is used as the target overlap ratio; Use the target overlap ratio and 1 as endpoints to form a target interval, evenly divide the target interval, and obtain at least one target point; The recipe to be updated with the smallest overlap ratio and the target point value is used as the feature recipe to be updated; Sort the recipes to be updated based on their overlap ratio from large to small to obtain a sequence of recipes to be updated based on their overlap ratio; The characteristic recipes to be updated in the characteristic recipe sequence to be updated are used sequentially to change the daily recipe of the gastrointestinal digestive patient. When the characteristic recipe to be updated is updated to the end of the characteristic recipe sequence to be updated, the target recipe to be updated is continuously used as the recipe of the gastrointestinal digestive patient on each subsequent day.

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