A nutritional meal preparation control system and method for physical examination based on nutrition

Abstract

The invention discloses a control system and a control method for meal preparation for physical examination nutrition meals based on nutrition. The method comprises the following steps: S1: after taking a number from a number-taking machine, a customer to be examined enters a registration hall to wait for his number to be called, and performs physical examination registration in the order of the numbers; S2: after completing the physical examination registration, the customer to be examined fills in questionnaire information on personal dining preferences online, and uploads the questionnaire information to a server to provide data information for system meal preparation; S3: the customer to be examined performs fasting item examination and general examination, and uploads relevant examination result data to the server; S4: the system calculates the current dining information of the customer to be examined based on nutrition knowledge combined with the examination result data of the customer to be examined and a menu list of the day, and generates a meal preparation list and sends it to the customer to be examined and a back kitchen end; S5: after the customer to be examined places an order in a restaurant based on the received meal preparation list information, he takes the meal and eats it.

Description

Technical Field

[0001] The present invention relates to the field of health examination technology, and in particular to a nutrition-based health examination nutritious meal distribution control system and control method, and more specifically to an information system and control method for controlling breakfast meal recommendations for health examination customers by using dietary nutrition and combining physical examination data from previous years. Background Art

[0002] Since ancient times, people have advocated that the content and way of eating should be "combined" and that they should eat according to the time, place, person and disease. Modern nutrition theory has gradually matured, and with the progress of society, people have more and more demands for physical examinations, pay more and more attention to their own physical examination privacy, and have higher and higher requirements for diet. However, most of the existing physical examination supporting nutritional meals are the same, and they do not organically combine the customer's physical examination data over the years, the customer's personal preference data, and the daily menu list with the relevant nutrition theory. Therefore, there is an urgent need for an intelligent software to comprehensively analyze various data and provide dining suggestions for the nutritional meals of physical examination customers, so as to provide customers with reasonable meals and effective suggestions and meal matching. Summary of the invention

[0003] In order to solve the above problems, the present invention provides a physical examination nutritious meal preparation control system and control method based on nutrition. By introducing nutrition-related theories into the physical examination nutritious meal meal process, and combining the customer's physical examination data over the years, the customer's life preference data, etc., effective suggestions and meal preparation are provided to the customer, so as to achieve the purpose of the customer being able to have a reasonable diet.

[0004] To achieve the above object, the present invention provides a method for controlling the preparation of nutritious meals for physical examinations based on nutrition, which comprises the following steps:

[0005] Step S1: After the patient takes a number from the number taking machine, he / she enters the registration hall and waits for his / her number to be called, and registers for the physical examination in the order of his / her number;

[0006] Step S2: After the physical examination registration is completed, the patient fills in the questionnaire information about personal dining preferences online and uploads the questionnaire information to the server to provide data information for the system meal preparation;

[0007] Step S3: The client undergoes fasting examination and general examination, and uploads relevant examination result data to the server;

[0008] Step S4: The system calculates the meal information of the customer to be inspected based on nutritional knowledge, the inspection result data of the customer to be inspected, and the menu list of the day, and generates a meal list and sends it to the customer to be inspected and the back kitchen;

[0009] Step S5: The customer to be inspected places an order at the restaurant according to the received meal list information, picks up the meal and eats it.

[0010] In one embodiment of the present invention, in step S3, the specific process of the fasting examination and general examination of the client to be examined includes:

[0011] Step S31: The system checks whether the client to be examined has completed the fasting examination and general examination;

[0012] Step S32: If the corresponding project has been completed, the data is automatically uploaded to the server, and the system guides the customer to be inspected to enter the inspection of other projects;

[0013] If the corresponding items are not completed, the system will guide the customer to undergo fasting item inspection and general inspection first until they are completed.

[0014] In one embodiment of the present invention, step S4 is specifically as follows:

[0015] Step S41: The system checks whether the customer to be inspected has completed the inspection of all items. If not, the system guides the customer to be inspected to continue the inspection;

[0016] Step S42: If all items have been completed, the nutrition server in the system calculates the meal information of the customer to be inspected based on nutrition knowledge combined with the inspection result data of the customer to be inspected and the menu list of the day;

[0017] Step S43: the nutrition server generates a meal list according to the calculation results;

[0018] Step S44: Send the meal list to the mobile terminal of the customer to be inspected to inform the customer of the meal information, and send the meal list to the computer terminal in the kitchen so that the kitchen can prepare the meal according to the meal list.

[0019] In one embodiment of the present invention, step S42 is specifically as follows:

[0020] Step S421: Calculate the body mass index according to the weight and height in the examination result data of the client to be examined, specifically: body mass index = actual weight / (height) 2 ;

[0021] Step S422: judging the body type of the client to be inspected according to the body mass index, specifically: if the body mass index <18.5, the client to be inspected is thin; if 18.5≤body mass index<23.0, the client to be inspected is normal; if 23.0≤body mass index, the client to be inspected is obese;

[0022] Step S423: Calculate the corresponding daily recommended total energy intake value according to the body type of the client to be tested;

[0023] Step S424: Calculate the number of basic energy portions that the customer to be inspected should obtain, specifically:

[0024] Recommended daily protein intake (g) P = 15% × W / 4,

[0025] Recommended daily fat intake (g) F = 25% × W / 9,

[0026] Daily recommended carbohydrate intake (g) C = 60% × W / 4,

[0027] Where W is the total recommended daily energy intake;

[0028] Moreover, it is also distributed according to different meals, specifically: the energy distribution ratio of each meal is 30% for breakfast, 40% for lunch, and 30% for dinner;

[0029] Step S425: Prepare meals for the customers to be inspected based on the menu list of the day, and calculate the amounts of different nutrients in the meals, where the amount of any nutrient = the weight of the food × the content of the nutrient per unit weight.

[0030] In one embodiment of the present invention, if the client to be tested is not a diabetic or hypertensive patient, step S423 is to calculate the recommended total daily energy intake W for an average adult aged 18 to 49 years old based on the correlation coefficient in the average daily energy supply for an average adult = standard body weight × corresponding average daily energy supply coefficient for an average adult;

[0031] Among them, when the client to be tested is over 50 years old, the recommended daily total energy intake will be reduced by 10% for every 10 years of age; when the client to be tested is a pregnant woman, the recommended daily total energy intake will be increased by 200; when the client to be tested is a nursing mother, the recommended daily total energy intake will be increased by 500;

[0032] If the client to be checked is a diabetic or hypertensive patient, step S423 is to calculate the recommended daily total energy intake W = standard body weight × corresponding diabetic or hypertensive patient daily energy supply coefficient based on the correlation coefficient of the diabetic or hypertensive patient's daily energy supply;

[0033] Among them, standard weight = (height) 2 ×22.

[0034] In one embodiment of the present invention, if the client to be inspected is an infant, step S423 is to set the recommended daily total energy intake according to the weight.

[0035] In one embodiment of the present invention, it further includes:

[0036] Step S6: After finishing or during the meal, the customer to be inspected provides meal evaluation or feedback through the customer's mobile terminal.

[0037] In order to achieve the above-mentioned object, the present invention also provides a nutritional examination nutritious meal preparation control system based on nutrition, which comprises:

[0038] A nutrition server, used to calculate the current meal information of the customer to be tested based on nutrition knowledge combined with the test result data of the customer to be tested and the menu list of the day;

[0039] An integrated physical examination system, connected to the nutrition server data, for outputting physical examination result information of the client to be examined to the nutrition server;

[0040] a questionnaire survey system, connected to the nutrition server data, and used to output the personal preference information of the client to be examined to the nutrition server;

[0041] a kitchen system connected to the nutrition server and used to output the daily recipe list information to the nutrition server;

[0042] The mobile terminal of the client to be inspected is connected to the nutrition server for receiving the generated meal list information;

[0043] The kitchen computer terminal is connected to the nutrition server for receiving the generated meal list information.

[0044] Compared with the prior art, the nutritional meal preparation control system and control method for physical examination provided by the present invention can communicate data with the physical examination business system, calculate energy based on the physical examination data of the customer and in combination with the nutritional theory, the customer's preferences and the meals provided on the day to prepare the nutritional meal, thereby achieving the purpose of personalized guidance on the customer's reasonable diet. At the same time, it can also be continuously optimized and improved by collecting customer feedback. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0046] Figure 1 A method flow chart of an embodiment of the present invention;

[0047] Figure 2 A nutrient comparison table of different food materials in one embodiment of the present invention;

[0048] Figure 3 FIG. 4 is a system architecture diagram of an embodiment of the present invention.

[0049] Explanation of reference numerals: 101 - physical examination system; 102 - questionnaire system; 103 - kitchen system; 20 - nutrition server; 301 - mobile terminal of the customer to be examined; 302 - computer terminal in the kitchen. DETAILED DESCRIPTION

[0050] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0051] Figure 1 is a flow chart of a method according to an embodiment of the present invention, as shown in Figure 1 As shown, this embodiment provides a method for controlling the preparation of nutritional meals for physical examinations based on nutrition, which includes the following steps:

[0052] Step S1: After the patient takes a number from the number taking machine, he / she enters the registration hall and waits for his / her number to be called, and registers for the physical examination in the order of his / her number;

[0053] Step S2: After the physical examination registration is completed, the patient fills in the questionnaire information about personal dining preferences online and uploads the questionnaire information to the server to provide data information for the system meal preparation;

[0054] Among them, in step S2, the customer to be inspected can fill in the questionnaire information online by scanning the QR code of the inspection guide form through WeChat to enter the mini program or public account. In other embodiments, the questionnaire information can also be collected through other online methods, and the present invention does not strictly limit it. The questionnaire collection process can be: after the customer to be inspected completes the registration, a QR code for the relevant preference questionnaire will be generated on the physical examination guide folder. The customer fills in the questionnaire information by scanning the QR code on the inspection guide form. After filling in the questionnaire, the system combines the physical examination data of previous years, the amount of physical exercise and the recipe information of the day to match the food and quantity information of this meal.

[0055] Step S3: The client undergoes fasting examination and general examination, and uploads relevant examination result data to the server;

[0056] In this embodiment, in step S3, the specific process of the fasting examination and general examination of the client to be examined includes:

[0057] Step S31: The system checks whether the client to be examined has completed the fasting examination and general examination;

[0058] Step S32: If the corresponding project has been completed, the data is automatically uploaded to the server, and the system guides the customer to be inspected to enter the inspection of other projects;

[0059] If the corresponding items are not completed, the system will guide the customer to undergo fasting item inspection and general inspection first until they are completed.

[0060] Step S4: The system calculates the meal information of the customer to be inspected based on nutritional knowledge, the inspection result data of the customer to be inspected, and the menu list of the day, and generates a meal list and sends it to the customer to be inspected and the back kitchen;

[0061] In this embodiment, step S4 is specifically as follows:

[0062] Step S41: The system checks whether the customer to be inspected has completed the inspection of all items. If not, the system guides the customer to be inspected to continue the inspection;

[0063] Step S42: If all items have been completed, the nutrition server in the system calculates the meal information of the customer to be inspected based on nutrition knowledge combined with the inspection result data of the customer to be inspected and the menu list of the day;

[0064] In this embodiment, step S42 is specifically as follows:

[0065] Step S421: Calculate the body mass index according to the weight and height in the examination result data of the client to be examined, specifically: body mass index = actual weight (kg) / height (m) 2 ;

[0066] The reference table 1 shows the relationship between the body mass index of Asians and their body type and chance of getting sick. Therefore, the body mass index is first calculated in this embodiment to provide appropriate meals for different customers according to the body mass index.

[0067] Table 1

[0068]

[0069] Step S422: judging the body type of the client to be inspected according to the body mass index, specifically: if the body mass index <18.5, the client to be inspected is thin; if 18.5≤body mass index<23.0, the client to be inspected is normal; if 23.0≤body mass index, the client to be inspected is obese;

[0070] Step S423: Calculate the corresponding daily recommended total energy intake value according to the body type of the client to be tested;

[0071] In this embodiment, if the client to be tested is not a diabetic or hypertensive patient, step S423 is to calculate the recommended total daily energy intake W (kcal) for an average adult aged 18 to 49 years old = standard body weight (kg) × corresponding daily energy supply coefficient for an average adult based on the correlation coefficient in the daily energy supply for an average adult;

[0072] Among them, when the client to be tested is over 50 years old, the recommended daily total energy intake will be reduced by 10% for every 10 years of age; when the client to be tested is a pregnant woman, the recommended daily total energy intake will be increased by 200 (kcal / d); when the client to be tested is a nursing mother, the recommended daily total energy intake will be increased by 500 (kcal / d);

[0073] If the client to be checked is a diabetic or hypertensive patient, step S423 is to calculate the recommended daily total energy intake W (kcal) = standard body weight (kg) × corresponding diabetic or hypertensive patient daily energy supply coefficient based on the correlation coefficient of the diabetic or hypertensive patient's daily energy supply;

[0074] Among them, standard weight (wt, kg) = ﹝height (m)﹞ 2 ×22.

[0075] Since different body types require different daily energy supplies depending on their daily physical activity levels, Table 2 is a comparison table of daily energy supply coefficients for ordinary adults (non-diabetic or non-hypertensive patients). Therefore, it is necessary to determine the body type of the client to be tested based on the body mass index, and calculate the daily energy supply based on the correlation coefficients corresponding to different body types to ensure a healthy diet.

[0076] Table 2

[0077]

[0078] Table 3 shows a comparison table of daily energy supply coefficients for patients with diabetes or hypertension. As shown in Table 3, the coefficients for patients with diabetes or hypertension are different from those for ordinary adults.

[0079] Table 3

[0080]

[0081] In this embodiment, if the client to be examined is an infant, the recommended daily total energy intake is set according to the weight, for example, it may be: 95 kcal / kg.

[0082] Step S424: Calculate the number of basic energy portions that the customer to be inspected should obtain, specifically:

[0083] Recommended daily protein intake (g) P = 15% × W / 4,

[0084] Recommended daily fat intake (g) F = 25% × W / 9,

[0085] Daily recommended carbohydrate intake (g) C = 60% × W / 4,

[0086] Where W is the total recommended daily energy intake;

[0087] Moreover, it is also distributed according to different meals, specifically: the energy distribution ratio of each meal is 30% for breakfast, 40% for lunch, and 30% for dinner;

[0088] Step S425: Prepare meals for the customers to be inspected based on the menu list of the day, and calculate the amounts of different nutrients in the meals, where the amount of any nutrient = the weight of the food × the content of the nutrient per unit weight.

[0089] Figure 2 is a nutrient comparison table of different food materials in one embodiment of the present invention, such as Figure 2 As shown, each portion of the ingredients prepared by the kitchen can be weighed and fixed in advance to facilitate energy calculation. For example, the energy of a staple food (flower rolls, steamed buns, noodle soup, porridge, etc.) is about 90Kcal, the energy of a vegetable is about 40Kcal, the energy of a fruit is about 90Kcal, the energy of a cooking oil is about 90Kcal, and the energy of an egg is about 65Kcal. Combined with the above calculation process, a normal body mass index standard weight of 55kg is used as an example to illustrate steps S421 to S425 as follows:

[0090] The patient is recommended to take in a total energy of W = 55 × 30 = 1650 Kcal per day, where 30 is the corresponding coefficient in Table 3. The estimated energy of his breakfast is about 1650 × 30% = 495 Kcal. According to the menu of the day (assuming it is flower rolls, corn, bananas, vegetables, and boiled eggs), and the number of fruits for diabetic patients should be halved, the meal matching result can be obtained: flower rolls × 2 + corn × 1 + banana × 0.5 + green vegetables × 1 + cooking oil × 1 + egg × 1 = 90 × 2 + 90 + 45 + 40 + 90 + 65 = 510 Kcal, which is basically consistent with the energy calculated above. The meal matching principle of this embodiment is that the staple food can be increased or decreased in quantity, and a fixed portion of other categories is used as the basic calculation. If the energy value deviates greatly from the calculated value, the number of portions is increased or decreased according to the increase or decrease rules. For example, on the basis of complying with the meal matching principle, the number of portions of a certain nutrient can be increased or decreased according to the customer's preference, or the number of portions of a certain nutrient can be increased or decreased according to the doctor's advice, and finally the closest target energy value can be calculated.

[0091] Among them, Table 4 is a reference comparison table of meal matching principles for different types of special populations. For example, for diabetic patients, the amount of fruit is usually halved or no high-sugar fruit is provided. For people with hyperlipidemia, the amount of eggs and soybeans is adjusted, and the proportion of different meats is adjusted, etc. The present invention does not strictly limit the meal matching rules. If a customer to be tested suffers from multiple diseases, the meal matching priority level can also be considered according to the disease type. For example, the priority level is selected as high blood sugar>high blood lipids>high blood pressure>high uric acid>normal people. The above is only an example of a preferred implementation method.

[0092] Table 4

[0093]

[0094] Step S43: the nutrition server generates a meal list according to the calculation results;

[0095] Step S44: Send the meal list to the mobile terminal of the customer to be inspected to inform the customer of the meal information, and send the meal list to the computer terminal in the kitchen so that the kitchen can prepare the meal according to the meal list.

[0096] Step S5: The customer to be inspected places an order at the restaurant according to the received meal list information, picks up the meal and eats it;

[0097] In this embodiment, it also includes:

[0098] Step S6: After finishing or during the meal, the customer to be inspected can make a meal evaluation or feedback through the customer to be inspected mobile terminal. Specifically, after finishing the meal, the customer can evaluate the current meal to collect user data for improving subsequent meals.

[0099] Figure 3 FIG. 1 is a system architecture diagram of an embodiment of the present invention, such as Figure 3 As shown, this embodiment provides a nutritional meal preparation control system for physical examination based on nutrition, which includes:

[0100] A nutrition server (20), used for calculating the current meal information of the client to be examined based on nutrition knowledge combined with the examination result data of the client to be examined and the menu list of the day;

[0101] An integrated physical examination system (101) is data-connected to a nutrition server (20) and is used to output physical examination result information of a client to be examined to the nutrition server;

[0102] a questionnaire survey system (102), which is data-connected to the nutrition server (20) and is used to output the personal preference information of the client to be examined to the nutrition server;

[0103] A kitchen system (103) connected to the nutrition server (20) for outputting the daily recipe list information to the nutrition server;

[0104] The client mobile terminal (301) to be inspected is connected to the nutrition server (20) for receiving the generated meal list information;

[0105] The kitchen computer terminal (302) is data-connected to the nutrition server (20) and is used to receive the generated meal list information.

[0106] Compared with the prior art, the nutritional meal preparation control system and control method for physical examination provided by the present invention can communicate data with the physical examination business system, calculate energy based on the physical examination data of the customer and in combination with the nutritional theory, the customer's preferences and the meals provided on the day to prepare the nutritional meal, thereby achieving the purpose of personalized guidance on the customer's reasonable diet. At the same time, it can also be continuously optimized and improved by collecting customer feedback.

[0107] Those skilled in the art can understand that the accompanying drawings are only schematic diagrams of an embodiment, and the modules or processes in the accompanying drawings are not necessarily required to implement the present invention.

[0108] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for controlling the preparation of nutritional meals for physical examinations based on nutrition, characterized in that: The following steps are involved: Step S1: After the patient takes a number from the number taking machine, he / she enters the registration hall and waits for his / her number to be called, and registers for the physical examination in the order of his / her number; Step S2: After the physical examination registration is completed, the patient fills in the questionnaire information about personal dining preferences online and uploads the questionnaire information to the server to provide data information for the system meal preparation; Step S3: The client undergoes fasting examination and general examination, and uploads relevant examination result data to the server; Step S4: The system calculates the meal information of the customer to be inspected based on nutritional knowledge, the inspection result data of the customer to be inspected, and the menu list of the day, and generates a meal list and sends it to the customer to be inspected and the back kitchen end, specifically: Step S41: The system checks whether the customer to be inspected has completed the inspection of all items. If not, the system guides the customer to be inspected to continue the inspection; Step S42: If all items have been completed, the nutrition server in the system calculates the meal information of the customer to be inspected based on nutrition knowledge combined with the inspection result data of the customer to be inspected and the menu list of the day, specifically: Step S421: Calculating the body mass index according to the weight and height in the examination result data of the client to be examined; Step S422: determining the body type of the client to be inspected according to the body mass index; Step S423: Calculate the corresponding daily recommended total energy intake value according to the body type of the client to be tested, where: If the client to be tested is not a diabetic or hypertensive patient, step S423 is to calculate the recommended total daily energy intake of an average adult aged 18 to 49 W = standard weight × corresponding average adult daily energy supply coefficient based on the correlation coefficient of the average adult daily energy supply; Among them, when the client to be tested is over 50 years old, the recommended daily total energy intake will be reduced by 10% for every 10 years of age; when the client to be tested is a pregnant woman, the recommended daily total energy intake will be increased by 200; when the client to be tested is a nursing mother, the recommended daily total energy intake will be increased by 500; If the client to be checked is a diabetic or hypertensive patient, step S423 is to calculate the recommended daily total energy intake W = standard body weight × corresponding diabetic or hypertensive patient daily energy supply coefficient based on the correlation coefficient of the diabetic or hypertensive patient's daily energy supply; Among them, standard weight = (height) 2 ×22; Step S424: Calculate the number of basic energy portions that the customer to be inspected should obtain, and distribute them according to different meals, specifically: the energy distribution ratio of each meal is 30% for breakfast, 40% for lunch, and 30% for dinner; Step S425: preparing meals for the customer to be inspected in combination with the menu list of the day, and calculating the calculated amounts of different nutrients in the prepared meals, wherein the calculated amount of any nutrient = the weight of the food × the content of the nutrient per unit weight; Step S43: the nutrition server generates a meal list according to the calculation results; Step S44: Send the meal list to the mobile terminal of the customer to be inspected to inform the customer of the meal information, and send the meal list to the computer terminal in the kitchen so that the kitchen can prepare the meal according to the meal list; Step S5: The customer to be inspected places an order at the restaurant according to the received meal list information, picks up the meal and eats it.

2. The method according to claim 1, characterized in that In step S3, the specific process of the fasting examination and general examination of the client to be examined includes: Step S31: The system checks whether the client to be examined has completed the fasting examination and general examination; Step S32: If the corresponding project has been completed, the data is automatically uploaded to the server, and the system guides the customer to be inspected to enter the inspection of other projects; If the corresponding items are not completed, the system will guide the customer to undergo fasting item inspection and general inspection first until they are completed.

3. The method according to claim 1, characterized in that The calculation of the body mass index in step S421 is specifically: body mass index = actual weight / (height) 2 .

4. The method according to claim 1, characterized in that: Step S422 is specifically as follows: if the body mass index is less than 18.5, the body shape of the client to be inspected is thin; if 18.5≤body mass index<23.0, the body shape of the client to be inspected is normal; if 23.0≤body mass index, the body shape of the client to be inspected is obese.

5. The method according to claim 1, characterized in that Step S424 calculates the number of portions of basic energy that the customer to be inspected should obtain as follows: The recommended daily protein intake is P = 15% × W / 4. Recommended daily fat intake F = 25% × W / 9, The recommended daily intake of carbohydrates is C = 60% × W / 4. Where W is the recommended total daily energy intake.

6. The method according to claim 1, characterized in that If the client to be checked is an infant, step S423 is to set the recommended daily total energy intake according to the weight.

7. The method according to claim 1, characterized in that Also includes: Step S6: After finishing or during the meal, the customer to be inspected provides meal evaluation or feedback through the customer's mobile terminal.

8. A nutritional meal preparation control system for physical examination based on nutrition, used to implement the method described in any one of claims 1 to 7, characterized in that: include: A nutrition server, used to calculate the current meal information of the customer to be tested based on nutrition knowledge combined with the test result data of the customer to be tested and the menu list of the day; An integrated physical examination system, connected to the nutrition server data, for outputting physical examination result information of the client to be examined to the nutrition server; a questionnaire survey system, connected to the nutrition server data, and used to output the personal preference information of the client to be examined to the nutrition server; a kitchen system connected to the nutrition server and used to output the daily recipe list information to the nutrition server; The mobile terminal of the client to be inspected is connected to the nutrition server for receiving the generated meal list information; The kitchen computer terminal is connected to the nutrition server for receiving the generated meal list information.

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