Health management system, health management method, and health management program product

Abstract

The present invention relates to a health management system, a health management method, and a health management program product capable of managing health by considering individual differences. This health management system is provided with: a life data acquisition unit that acquires life data of a user; a diet component acquisition unit that acquires diet components taken by the user; an analysis processing unit that analyzes the relationship between the intake amount of the dietary component and the improvement or deterioration of the life data; and a dietary component output unit that outputs a dietary component that improves the life data and a dietary component that deteriorates the life data.

Description

[0001] This application is a divisional application with application number 201980067517.3, application date October 14, 2019, and invention name “Health Management System”. Technical Field

[0002] The present invention relates to a health management system, a health management method and a health management program product. Background Art

[0003] Advice on improving dietary habits has been proposed. For example, Patent Document 1 discloses a system that analyzes dietary information and vital data to provide advice.

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Publication No. 2004-302498 Summary of the invention

[0007] Problems to be solved by the invention

[0008] However, in the system described in Patent Document 1, it is necessary to prepare suggestions in advance as a database, and therefore it is difficult to take individual differences into consideration.

[0009] The present invention has been made in view of such a background, and an object of the present invention is to provide a technology capable of managing health by taking individual differences into consideration.

[0010] Solutions for solving problems

[0011] The main invention of the present invention for solving the above-mentioned problems is a health management system, which comprises: a life data acquisition unit, which acquires the life data of a user; a dietary ingredient acquisition unit, which acquires the dietary ingredients ingested by the user; an analysis processing unit, which analyzes the relationship between the intake of the dietary ingredients and the improvement or deterioration of the life data; and a dietary ingredient output unit, which outputs the dietary ingredients that improve the life data and the dietary ingredients that deteriorate the life data.

[0012] In addition, the problems disclosed in the present application and their solutions will become more apparent through the column of embodiments of the invention and the accompanying drawings.

[0013] Effects of the Invention

[0014] According to the present invention, health can be managed by taking individual differences into consideration. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a diagram showing an overall configuration example of a health management system according to an embodiment of the present invention.

[0016] Figure 2 It is a diagram showing a hardware configuration example of the user terminal 1 .

[0017] Figure 3 It is a diagram showing a software configuration example of the user terminal 1 .

[0018] Figure 4 2 is a diagram showing a hardware configuration example of the suggestion device 2.

[0019] Figure 5 1 is a diagram showing a software configuration example of the advice device 2 according to the first embodiment.

[0020] Figure 6 2 is a diagram showing a configuration example of the life data storage unit 231 .

[0021] Figure 7 2 is a diagram showing a configuration example of the dietary component storage unit 232 .

[0022] Figure 8 It is a diagram showing the processing executed in the health management system according to the first embodiment.

[0023] Fig. 9 1 is a diagram showing an example of dietary information displayed on the user terminal 1 .

[0024] Fig.10 1 is a diagram showing a software configuration example of the advice device 2 according to the second embodiment.

[0025] Fig.11 2 is a diagram showing a configuration example of the dietary intake reference storage unit 234 .

[0026] Fig.12 It is a diagram showing the processing executed in the health management system according to the second embodiment.

[0027] Fig.13 This is a diagram showing an example of dietary information displayed on the user terminal 1 in the second embodiment.

[0028] Fig.14 It is a diagram explaining the target intake amount.

[0029] Fig.15 It is a diagram showing a software configuration example of the advice device 2 according to the third embodiment.

[0030] Fig.16 2 is a diagram showing a configuration example of the functional food information storage unit 235 .

[0031] Fig.17 It is a diagram showing the processing executed in the health management system according to the third embodiment.

[0032] Fig.18This is a diagram showing an example of dietary information displayed on the user terminal 1 in the third embodiment.

[0033] Fig.19 is a schematic diagram of personal optimization of the diet of the present invention.

[0034] Fig. 20 So Fig.19 Graph of the calculation of the personal optimal diet for subject 5 as an example.

[0035] Fig.21 is a schematic diagram of the steps of the present invention for achieving an extension of healthy life span.

[0036] Fig. 22 is another schematic diagram of the steps of the present invention for achieving an extension of healthy life span.

[0037] Fig.23 This is an overall diagram showing the flow of determining the optimal diet according to the present invention.

[0038] Fig.24 It is shown Fig.23 A diagram showing the details of the process.

[0039] Fig.25 It is shown Fig.23 Another diagram showing the details of the process.

[0040] Fig.26 It is shown Fig.23 Another diagram showing the details of the process.

[0041] Fig. 27 It is an overall diagram showing the process of generating a recipe based on the difference between baseline dietary information and optimal dietary information according to the present invention.

[0042] Fig.28 It is an overall diagram showing the process of generating a recipe based only on the optimal dietary information according to the present invention. DETAILED DESCRIPTION

[0043] The contents of the embodiment of the present invention are listed and described. The health management system according to the embodiment of the present invention has the following structure.

[0044] [Project 1]

[0045] A health management system, characterized in that it comprises: a life data acquisition unit, which acquires the life data of a user; a dietary ingredient acquisition unit, which acquires the dietary ingredients ingested by the user; an analysis processing unit, which analyzes the relationship between the intake of the dietary ingredients and the improvement or deterioration of the life data; and a dietary ingredient output unit, which outputs the dietary ingredients that improve the life data and the dietary ingredients that deteriorate the life data.

[0046] [Project 2]

[0047] The health management system according to Item 1 is characterized in that the analysis processing unit infers the coefficients of the explanatory variables in a statistical model with the measured values ​​of the vital data as the target variables and the intake of the dietary components as the explanatory variables through multivariate analysis.

[0048] [Item 3]

[0049] The health management system according to item 2 is characterized in that it further comprises: a target value input unit that receives an input of a target value of the vital data; and an intake amount determination unit that determines the intake amount of the dietary component so that the vital data becomes the target value.

[0050] [Item 4]

[0051] The health management system according to item 3 is characterized by further comprising: a standard value storage unit that stores a standard value of the intake amount, and the intake amount determination unit determines the intake amount so that a deviation value from the standard value is within a predetermined range.

[0052] [Item 5]

[0053] The health management system according to any one of items 1 to 4, characterized in that the intake amount determination unit determines the intake amount of the dietary component for a plurality of the users so that the vital data is closest to the target value.

[0054] [Item 6]

[0055] The health management system according to any one of items 1 to 5 is characterized in that it also comprises: a recipe information storage unit that stores recipe information; and a recipe creation unit that refers to the recipe information to determine a recipe including the determined dietary ingredients in the intake amount.

[0056] [Item 7]

[0057] The health management system according to any one of items 1 to 5 is characterized by further comprising: a supplementary food recommendation unit that recommends supplementary food containing the dietary component when the user has not taken the dietary component that improves the vital data.

[0058] [Item 8]

[0059] The health management system according to any one of items 1 to 6 is characterized by further comprising: a recipe information acquisition unit that acquires recipe information input by the user, and the dietary component acquisition unit determines and acquires the dietary components from the recipe information.

[0060] [Item 9]

[0061] The health management system according to Item 7 is characterized in that the recipe information at least includes ingredient information and portion information.

[0062] [Item 10]

[0063] The health management system according to any one of items 1 to 8, characterized in that the vital data is a measurement result of a sphygmomanometer.

[0064] [Item 11]

[0065] The health management system according to any one of items 1 to 9 is characterized in that it also comprises: a lifestyle information input unit, which receives input of lifestyle information representing the lifestyle of the user, and the analysis processing unit analyzes the relationship between the lifestyle and the intake of the dietary ingredients and the improvement or deterioration of the vital data.

[0066] <First Embodiment>

[0067] Figure 1 1 is a diagram showing an overall configuration example of a health management system according to an embodiment of the present invention. As shown in the figure, the health management system according to the first embodiment includes a user terminal 1 and a suggestion device 2. The user terminal 1 and the suggestion device 2 are communicatively connected via a communication network 3. The communication network 3 is, for example, the Internet, and is constructed by Ethernet (registered trademark), a public telephone line network, a dedicated telephone line network, a mobile phone line network, a wireless communication channel, and the like.

[0068] The user terminal 1 is a computer operated by a user who is a health management target. The user terminal 1 is, for example, a smartphone, a tablet computer, a personal computer, etc. The user terminal 1 is connected to the life sensor 4 so as to be communicable. The user terminal 1 and the life sensor 4 communicate with each other through, for example, Bluetooth (registered trademark) Low Energy (BLE), serial communication, etc. In this embodiment, the life sensor 4 is assumed to be a blood pressure monitor.

[0069] The recommendation device 2 is a computer that provides information related to diet to the user. The recommendation device 2 is, for example, a personal computer, a workstation, etc. The recommendation device 2 can also be configured as a virtual computer based on cloud computing.

[0070] The health management system of this embodiment is intended to make diet-related recommendations based on the dietary components such as nutrients ingested by the user and the user's vital data. In the first embodiment, it is possible to determine and output dietary components that affect vital data, especially the stability or increase of systolic blood pressure, so that it can be used as a reference when studying diet recipes. The vital data of this embodiment may include height, weight, BMI, body fat percentage, muscle mass, bone density, blood pressure, pulse, pulse wave, body temperature, electrocardiogram, blood oxygen concentration, respiratory rate, etc., but is not limited to this.

[0071] Figure 2 1 is a diagram showing an example of the hardware structure of the user terminal 1. The user terminal 1 includes a CPU 101, a memory 102, a storage device 103, a communication interface 104, a touch panel display 105, and a camera 106. The storage device 103 stores various data and programs, and is, for example, a hard disk drive, a solid state drive, a flash memory, etc. The communication interface 104 is an interface for connecting to the communication network 3, and is, for example, an adapter for connecting to Ethernet (registered trademark), a modem for connecting to a public telephone line network, a wireless communication device for wireless communication, a USB (Universal Serial Bus) connector for serial communication, an RS232C connector, etc. The touch panel display 105 is a device for inputting and outputting data. The camera 106 generates image data of the photographed object.

[0072] Figure 3 1 is a diagram showing an example of a software structure of the user terminal 1. The user terminal 1 includes a vital data acquisition unit 111, a dietary image shooting unit 112, a dietary component acquisition unit 113, a user data transmission unit 114, a dietary information reception unit 115, a dietary information display unit 116, a vital data storage unit 131, and a dietary component storage unit 132.

[0073] The life data acquisition unit 111 acquires life data from the life sensor 4. In the present embodiment, the life sensor 4 is assumed to be a sphygmomanometer, and the life data acquisition unit 111 acquires systolic blood pressure and diastolic blood pressure. In addition, a plurality of life sensors 4 may be prepared to acquire a plurality of life data. The life data acquisition unit 111 registers the acquired life data in the life data storage unit 131. The life data storage unit 131 can store life data in correspondence with the date and time when the life sensor 4 measures the life data (or the date and time when the life data acquisition unit 111 receives the life data from the life sensor 4), information for identifying the user (hereinafter referred to as the user ID), and information for identifying the type of life data (hereinafter referred to as the life data ID).

[0074] The food image capturing unit 112 captures an image of food to be ingested by the user (hereinafter referred to as a food image). The food image capturing unit 112 may acquire the food image by activating the camera 106 in response to the user's operation.

[0075] The dietary component acquisition unit 113 acquires the amount of dietary components such as nutrients and energy that the user has ingested based on the dietary image. The dietary component acquisition unit 113 can, for example, send the dietary image to an external expert such as a nutritionist, so that the external expert can input the dietary components and their content, and receive them from the external expert. In addition, the dietary component acquisition unit 113 can also learn the amount of dietary components included in the image through machine learning, etc., and estimate the content of the dietary components by performing image analysis on the dietary image. In addition, the dietary component acquisition unit 113 can also accept the input of nutrients, etc. ingested by the user without relying on image analysis. The dietary component acquisition unit 113 registers the intake amount of the acquired dietary components in the dietary component storage unit 132. The dietary component storage unit 132 can, for example, record the user ID, information that determines the dietary components (hereinafter referred to as the dietary component ID), and the intake amount of the dietary components in correspondence with the date and time when the user ingested the food.

[0076] The user data transmission unit 114 transmits information including the user's vital data and the user's dietary component intake (hereinafter referred to as user data) to the recommendation device 2. For example, the user data transmission unit 114 may read the vital data and dietary component intake of the previous day from the vital data storage unit 131 and the dietary component storage unit 132 once a day and transmit them to the recommendation device 2 as user data, or may transmit user data including only vital data to the recommendation device 2 each time vital data is acquired, and transmit user data including only dietary component intake to the recommendation device 2 each time dietary components are acquired.

[0077] The dietary information receiving unit 115 receives information related to the diet of the user (hereinafter referred to as dietary information) transmitted from the recommendation device 2 , and the dietary information display unit 116 displays the dietary information.

[0078] Figure 42 is a diagram showing an example of the hardware configuration of the suggestion device 2. As shown in the figure, the suggestion device 2 includes a CPU 201, a memory 202, a storage device 203, a communication interface 204, an input device 205, and an output device 206. The storage device 203 stores various data and programs, and is, for example, a hard disk drive, a solid state drive, a flash memory, etc. The communication interface 204 is an interface for connecting to the communication network 3, and is, for example, an adapter for connecting to Ethernet (registered trademark), a modem for connecting to a public telephone line network, a wireless communication device for wireless communication, a USB connector for serial communication, an RS232C connector, etc. The input device 205 inputs data, and is, for example, a keyboard, a mouse, a touch panel, a button, a microphone, etc. The output device 206 outputs data, and is, for example, a display, a printer, a speaker, etc.

[0079] Figure 5 1 is a diagram showing an example of the software configuration of the recommendation device 2 according to the first embodiment. As shown in the diagram, the recommendation device 2 includes a life data acquisition unit 211, a dietary component acquisition unit 212, an analysis processing unit 213, a dietary information output unit 214, a life data storage unit 231, and a dietary component storage unit 232.

[0080] The vital data acquisition unit 211 acquires the vital data of the user. In the present embodiment, the vital data acquisition unit 211 acquires the vital data from the user data transmitted by the user terminal 1. The vital data acquisition unit 211 registers the acquired vital data in the vital data storage unit 231. Figure 6 : is a diagram showing a configuration example of the vital data storage unit 231. The data storage unit 231 stores the date and time when the vital data is measured, the data ID indicating the type of the vital data, and the measured value of the data in association with the user ID identifying the user.

[0081] The dietary component acquisition unit 212 acquires dietary components ingested by the user. In the present embodiment, the dietary component acquisition unit 212 acquires dietary components from user data transmitted from the user terminal 1. The dietary component acquisition unit 212 registers the acquired dietary components in the dietary component storage unit 232. Figure 7 2 is a diagram showing a configuration example of the dietary component storage unit 232. The dietary component storage unit 232 stores a user ID, a date and time when the user ingested food or drink, a dietary component ID for identifying a dietary component, and an intake amount of the dietary component in association with each other.

[0082] The analysis processing unit 213 analyzes the relationship between dietary components and vital data. In the first embodiment, the analysis processing unit 213 can perform univariate regression analysis on various dietary components such as energy intake, protein, lipid, carbohydrate, vitamin A, etc. and vital data (systolic blood pressure or diastolic blood pressure, etc.).

[0083] The dietary information output unit 214 outputs information related to the user's diet (hereinafter referred to as dietary information). In the first embodiment, the dietary information output unit 214 can send the single correlation coefficient of each dietary component as dietary information to the user terminal 1. The dietary information output unit 214 can distinguish and output dietary components that improve or worsen the life data, taking dietary components with either positive correlation or negative correlation as dietary components that improve the life data, and taking dietary components with the other positive correlation or negative correlation as dietary components that worsen the life data, according to the type of life data.

[0084] Figure 8 1 is a diagram showing the processing performed in the health management system of the first embodiment. In the user terminal 1, the vital data acquisition unit 111 acquires vital data from the vital sensor 4 (S301). The dietary image shooting unit 112 controls the camera 106 to shoot a dietary image (S302), and the dietary component acquisition unit 113 analyzes the photographed dietary image to determine the content of dietary components contained in the diet (S303). The user data transmission unit 114 transmits user data including vital data and the content of dietary components (S304).

[0085] When the recommendation device 2 receives user data, the life data acquisition unit 211 acquires life data from the user data, and the dietary component acquisition unit 212 acquires the intake of dietary components from the user data. The analysis processing unit 213 analyzes the correlation between each dietary component and the life data (S306). The dietary information output unit 214 sends dietary information including dietary components with a positive or 0 correlation coefficient as components that improve life data (improving dietary components) and dietary components with a negative correlation coefficient as components that worsen life data (worsening dietary components) to the user terminal 1 (S307). In addition, depending on the life data, for example, when weight, blood pressure, etc. exceed appropriate values, the explanatory variable with a positive correlation coefficient becomes a worsening factor, and the explanatory variable with a negative correlation coefficient becomes an improvement factor. Therefore, in the definition of improvement / worsening, it should be considered whether the various life data of the user is greater than or less than the appropriate value.

[0086] In the user terminal 1, the dietary information receiving unit 115 receives the dietary information transmitted from the recommendation device (S308), and the dietary information display unit 116 displays the received dietary information on the touch panel display 105 (S309).

[0087] As described above, the user terminal 1 outputs the dietary components that improve or deteriorate the user's vital data, and thus can be used as a reference when the user prepares a diet.

[0088] Fig. 9 1 is a diagram showing an example of dietary information displayed on the user terminal 1. Fig. 9 As shown in (a), it can be seen that when the subject 13 takes in carbohydrates and energy with the correlation coefficient shown in the figure, the weight increases, and when taking in protein, the weight decreases. Fig. 9 As shown in (b), it can be seen that when the subject 21 takes sodium, iron, vitamin B1, vitamin C, etc., the weight increases, and when taking vitamin B2 and vitamin A, the weight decreases. In this way, the dietary components related to weight vary from person to person. By reducing the dietary components with larger positive correlation coefficients and increasing the dietary components with smaller negative correlation coefficients, weight loss can be effectively achieved. The dietary components will have different effects depending on the user. In the health management system of this embodiment, it is possible to display which dietary components affect the user's life data on the user terminal 1.

[0089] <Second embodiment>

[0090] In the first embodiment, dietary components based on univariate regression coefficients for vital data are displayed as dietary information. In the second embodiment, multivariate analysis (multivariate regression analysis) is performed with vital data as the target variable and dietary components as explanatory variables as dietary information, the coefficients of each dietary component are output, and the target value of the vital data is accepted, and the intake of the dietary components that makes the vital data reach the target value is displayed. Fig.10 : is a diagram showing an example of the software structure of the suggestion device 2 of the second embodiment. The suggestion device 2 of the second embodiment includes a target value input unit 215, an intake amount determination unit 216, a model storage unit 233, and a dietary intake reference storage unit 234 in addition to the functional units and storage units of the suggestion device 2 of the first embodiment. The multivariate analysis of this embodiment includes univariate regression analysis, multivariate regression analysis, principal component analysis, independent component analysis, factor analysis, discriminant analysis, quantitative theory (type I, type II, type III, type IV), cluster analysis, joint analysis, and multidimensional scaling (MDS).

[0091] The model storage unit 233 stores a statistical model using life data as a target variable and dietary components as explanatory variables. In addition, the model storage unit 233 also stores parameters such as regression coefficients and constants applied to the statistical model.

[0092] In the second embodiment, the analysis processing unit 213 applies the vital data and dietary component intake related to each user to a statistical model to perform a multivariate regression analysis, and estimates the regression coefficient and constant of each dietary component. The analysis processing unit 213 registers the estimated regression coefficient and constant in the model storage unit 233 in correspondence with the user ID. By applying the dietary component to the statistical model (hereinafter referred to as the estimation model) to which the estimated regression coefficient and constant are applied, the vital data of the user can be estimated when the user ingests a diet containing such dietary component.

[0093] The target value input unit 215 receives input of a target value of vital data. The target value input unit 215 may receive a target value input by a user in the user terminal 1 or may receive input of a target value from an input device 205 such as a keyboard.

[0094] The dietary intake reference storage unit 234 stores the references (dietary intake references) of energy and nutrient intake amounts published by the Ministry of Health, Labor and Welfare for the purpose of maintaining and improving the health of Japanese people and preventing lifestyle-related diseases. In addition, the dietary intake reference storage unit 234 can store any reference values ​​instead of the reference values ​​published by the Ministry of Health, Labor and Welfare. Fig.11 2 is a diagram showing a configuration example of the dietary intake reference storage unit 234. As shown in the figure, the dietary intake reference storage unit 234 stores the dietary intake reference amount of the dietary component in correspondence with the dietary component ID, gender, and age representing the dietary component. In addition, the dietary intake reference storage unit 234 may store the reference value in correspondence with the user's attributes such as weight and BMI instead of at least one of the gender and age or in addition to the gender and age.

[0095] The intake determination unit 216 determines the amount of each dietary component (hereinafter referred to as the intake target amount) so that the vital data in the calculation result based on the estimation model is consistent with or closest to the target value received by the target value input unit 215. For example, the intake determination unit 216 can read the reference value corresponding to the user's attributes from the dietary intake reference storage unit 234 for each dietary component and apply it to the estimation model. If the result is larger than the target value, the amount of the dietary component with a positive regression coefficient is reduced, the amount of the dietary component with a negative regression coefficient is increased, and the calculation is repeated to make the vital data close to the target value, thereby determining the intake target amount of each dietary component. The increase or decrease amount of the dietary component can be, for example, a specified ratio of the dietary component (for example, it can be an arbitrary value such as 1%). In addition, the intake determination unit 216 can use any algorithm as long as it can determine the intake target amount of each dietary component so that the vital data is closest to the target value.

[0096] Fig.12 FIG. 2 is a diagram showing a process performed in the health management system according to the second embodiment. Fig.12In the processing of Figure 8 In the case of comparing the processing shown, instead of step S306, the analytical processing unit 213 applies the sent user data, that is, the user's life data and the intake of dietary components to the statistical model as described above to perform multivariate regression analysis, and infers the regression coefficients and constants of each dietary component (S306'). In addition, after step S306', the target value input unit 215 accepts the input of the target value of the life data (S321), and the intake determination unit 216 determines the intake target amount of each dietary component so that the life data is closest to the target value (S322). Furthermore, instead of step S307, the dietary information output unit 214 sends the intake target amount as dietary information to the user terminal 1 (S307').

[0097] Fig.13 FIG. 1 is a diagram showing an example of dietary information displayed on the user terminal 1 in the second embodiment. Fig.13 In the example of FIG. 5 , a multivariate regression equation related to systolic blood pressure as vital data is displayed. By using this as a reference, it is possible to easily understand which dietary component affects systolic blood pressure for the user, the subject 5 .

[0098] Fig.14 is a diagram illustrating the target intake amount. Fig.14 In the example, the systolic blood pressure measured on July 12, 2018 was 133 mmHg, and the dietary components taken were as shown in the table above. When the dietary components were determined based on the target value of systolic blood pressure of 118 mmHg, the predicted value of vital data was 117 mmHg, and the target intake of dietary components was as shown in the table below. In this way, the dietary components that should be included in the diet (optimal diet) that can achieve the target value of vital data can be shown, so it is easy to formulate a recipe for the optimal diet with this as a reference.

[0099] <Third embodiment>

[0100] In the third embodiment, supplementary foods are suggested in combination in the dietary information. The supplementary foods of the present embodiment are suggested in combination with one or both of the functional foods containing nutrients and the functional foods containing non-nutritional ingredients. In addition, in the following description, foods containing nutrients / non-nutritional ingredients are collectively referred to as "functional foods". In addition, nutrients refer to the nutrient component representation items based on the food representation method (calories, proteins, lipids, carbohydrates, sodium, saturated fatty acids, n-3 fatty acids, n-6 fatty acids, cholesterol, sugars, sugars (monosaccharides or disaccharides, not sugar alcohols), dietary fiber, zinc, potassium, calcium, chromium, selenium, iron, copper, magnesium, manganese, molybdenum, iodine, phosphorus, niacin, pantothenic acid, biotin, vitamin A, B1, B2, B6, B12, C, D, E, K, folic acid), and non-nutritional ingredients are ingredients other than nutrients such as polyphenols and GABA and a group of ingredients consisting of multiple ingredients determined from nutrients (for example, cyclodextrin of dietary fiber). Fig.15 The diagram shows an example of the software configuration of the suggestion device 2 of the third embodiment. Fig.10 In addition to the functional units and storage units shown, a dietary content input unit 217 , a functional food selection unit 218 , and a functional food information storage unit 235 are provided.

[0101] The food content input unit 217 receives input of the food content to be ingested. The food content includes food ingredients contained in the food. In addition, the food content may also include descriptions and images related to the food.

[0102] The functional food information storage unit 235 stores information related to functional foods. Fig.16 2 is a diagram showing a configuration example of the functional food information storage unit 235. The functional food information storage unit 235 stores, in correspondence with information (functional food ID) for identifying the functional food, dietary ingredient IDs indicating dietary ingredients included in the functional food and the contents of the dietary ingredients, and descriptions related to the functional food.

[0103] The functional food selection unit 218 selects functional foods that supplement the dietary ingredients that the user lacks. The functional food selection unit 218 can compare the amount of dietary ingredients included in the input dietary content with the intake target amount determined by the above-mentioned intake amount determination unit 216, and select functional foods containing dietary ingredients that do not reach the intake target amount from the functional food information storage unit 235. In the case where multiple functional foods contain the above-mentioned insufficient dietary ingredients, the functional food selection unit 218 can, for example, select the functional food containing the largest amount below the insufficient amount. In addition, in the case of a combination of multiple functional foods, a combination of functional foods can be selected to minimize the types of functional foods.

[0104] Fig.17 It is a diagram showing the processing executed in the health management system according to the third embodiment. Fig.17 The processing shown is similar to Fig.12 Compared to the processing shown in the figure, after step S322, the intake amount determination unit 216 outputs the determined intake target amount (S331). The intake amount determination unit 216 can output to the output device 206 of the recommendation device 2, or send the intake target amount to the user terminal 1, and output the intake target amount in the user terminal 1. Next, the dietary content input unit 217 receives input of the dietary content and the amount of dietary ingredients contained in the diet (S332). It is assumed that the dietary content is determined with reference to the output intake target amount. The dietary content input unit 217 can receive input from the input device 205 of the recommendation device 2, or receive the dietary content and the amount of dietary ingredients input in the user terminal 1 from the user terminal 1. The functional food selection unit 218 determines the insufficient dietary ingredients whose amount of the input dietary ingredients is less than the intake target amount of the dietary ingredients of the optimal diet, and selects the functional food containing the insufficient dietary ingredients from the functional food information storage unit 235 (S333). Instead of step S307 ′, the dietary information output unit 214 transmits dietary information including the input dietary content, the intake target amount, and the description of the functional food to the user terminal 1 ( S307 ″).

[0105] Fig.18 FIG. 1 is a diagram showing an example of dietary information displayed on the user terminal 1 in the third embodiment. Fig.18 In the example of , functional foods are recommended together with the content of the diet. Thus, nutrients and non-nutritional functional ingredients that are insufficiently taken in by diet alone can be supplemented through functional foods (supplements), so that vital data can be brought close to the target value.

[0106] <Fourth embodiment>

[0107] In the second and third embodiments described above, the intake target amount is determined for one user, and the intake target amount may also be determined for a group of multiple users. Similarly, in the fourth embodiment, the target value input unit 215 accepts the input of the target value of the vital data for each user, and the analytical processing unit 213 also performs a multivariate regression analysis for each user to infer the parameters of the statistical model. However, the intake amount determination unit 216 determines the intake target amount for each user by applying the amount of dietary ingredients that are the same for all users to the estimation model so that the sum of the differences between the estimated value of the vital data of each user and the target value is minimized. Thus, for example, in a case where the same recipe of food is provided to each user in a group in a cafeteria, the value of the vital data can be brought close to the target value by providing food in general.

[0108] In the fourth embodiment, in addition to the above-mentioned intake target amount determined for the group, the analysis processing unit 213 can also determine the intake target amount for each user, and the dietary content input unit 217 outputs the intake target amount related to the group. The functional food selection unit 218 can also determine the insufficient dietary components by comparing the difference between the intake target amount of each user and the amount of dietary components contained in the diet, and select functional foods for each user to supplement the insufficient dietary components. In this case, since the optimal amount of dietary components can be adjusted for each user through functional foods, the vital data of each user is expected to be close to the target value.

[0109] <Fifth embodiment>

[0110] In the first to fourth embodiments described above, the explanatory variables of the estimation model are only dietary components, but behaviors related to lifestyle habits may also be added to the explanatory variables. In this case, a lifestyle information input unit is provided in the suggestion device 2 to receive input of information representing lifestyle habits such as exercise, drinking, smoking, stress, and sleep, and the analysis processing unit 213 adds the information representing these lifestyle habits as explanatory variables to perform multiple regression analysis. Thus, the best dietary information can be provided by considering the impact of the combination of the user's lifestyle habits and dietary components on the user's life data.

[0111] The present embodiment has been described above, but the above embodiment is used to help understand the present invention and is not used to limit the present invention. The present invention can be changed and improved within the scope of the gist thereof, and the present invention also includes its equivalents.

[0112] For example, in this embodiment, the life sensor 4 is a device for measuring blood pressure, but a weight scale, a body composition meter, etc., or a device for measuring blood biochemical test items (blood sugar, cholesterol, neutral fat, γ-GTP, HbA1c, etc.) can also be used. In this case as well, it is preferred to use a non-invasive measurement device.

[0113] In addition, in the present embodiment, the input of dietary content is performed by the recommendation device 2 or the user terminal 1, but the intake amount determination unit 216 may send the intake target amount to a computer operated by a nutritionist, a chef who conceives a recipe, etc., and receive input from the nutritionist or chef.

[0114] In addition, in the present embodiment, the correlation between dietary components and life data is analyzed by regression analysis, but it can also be analyzed by machine learning methods. For example, it is possible to use a neural network to learn using dietary components as input signals and life data as teacher signals.

[0115] In the present embodiment, the so-called server client performs analysis processing in the recommendation device 2 , but the user terminal 1 may have all the functions of the recommendation device 2 and only the user terminal 1 may perform the recommendation on the optimal diet.

[0116] <Example 1>

[0117] The following is a specific example of an optimal diet obtained by using the recommendation device of the present invention including the first to fourth embodiments. In this example, the optimal nutrients calculated by the method of the present invention are compared with the nutrients (average nutrients) already ingested by the user. For example, Fig.23 As shown, based on the "usual nutrient intake (average intake during the observation test)" of a high-risk person for hypertension "C (blood pressure: 129 mmHg)", the optimal nutrients (per day) were calculated, among which the amount of blood pressure increasing factors of C (as shown in the figure, energy, sodium, vitamin B1) was reduced, and the amount of blood pressure stabilizing factors (as shown in the figure, protein, vitamin C) was increased.

[0118] In addition, in fact, Fig.24 As shown, the estimated daily nutrient amounts of the optimal diet within a reasonable range for the subjects were determined based on the multivariate analysis results obtained from the blood pressure and nutrient intake data collected during the observation period, the Japanese dietary intake standards, and the average nutrient intake of individuals.

[0119] The estimated values ​​of nutrients in the optimal diet can be obtained as follows. Multiple regression analysis is performed on the blood pressure and nutrient intake data obtained for each user, and nutrients that affect blood pressure are determined from energy, protein, lipid, carbohydrate, calcium, iron, vitamin A, vitamin E, vitamin B1, vitamin B2, vitamin C, dietary fiber, saturated fatty acid, sodium, and potassium, and the relationship between blood pressure and nutrient intake is obtained. Based on the relationship, the amount of nutrients that affect blood pressure is determined so that the blood pressure is 10 mmHg lower than the average blood pressure of the user. Then, the amount of all nutrients is determined in a manner that satisfies the following conditions 1) to 3). 1) The amount of the three major nutrients (carbohydrates, lipids, and proteins) specified in the Japanese Dietary Intake Standards (2015 edition) is greater than the minimum value and less than 120% of the maximum value for users of the same age and gender; 2) For nutrients for which the tolerable upper limit is determined, the upper limit is not exceeded; 3) The determined amount of blood pressure-related components is greater than or equal to 80% of the estimated average required amount or standard amount in the Japanese Dietary Intake Standards.

[0120] Then, if Fig.25As shown, for example, a bento maker, a management nutritionist, etc. prepares basic breakfast, lunch, and dinner recipes. Based on the amount of ingredients and seasonings used, the amount of nutrients contained in the breakfast, lunch, and dinner is calculated and summed based on the Japanese Food Standard Composition Table to determine the total nutrient amount. By comparing the nutrient amount with the previously calculated nutrient estimate of the optimal diet for each nutrient, excess or deficiency is determined.

[0121] Finally, if Fig.26 As shown, the recipe is changed so that there is no excess or deficiency in the estimated value of the nutrients of the optimal diet, thereby determining the optimal diet for each user. In the example shown in the figure, the changed ingredients and seasonings are underlined.

[0122] <Example 2>

[0123] In the above-mentioned embodiment 1, the health management system performs (1) acquisition of information on a baseline diet (the above-mentioned basic breakfast, lunch and dinner), (2) determination of the nutritional components of the baseline diet, (3) comparison with the nutritional components of an optimal diet, and (4) generation of a recipe for an optimal diet based on the comparison result (refer to Fig. 27 ).

[0124] However, the present invention is not limited to this. For example, the health management system may also include a recipe information acquisition unit that stores recipe information (nutrients of each recipe are associated with each recipe), or may generate a recipe by only two steps: (1) acquiring the nutrients of the optimal diet and (2) the recipe information acquisition unit determining the recipe with reference to the recipe information. Fig.28 ). That is, it is also possible to directly generate recipe information based on the information of the optimal diet without obtaining a reference diet (or input from a bento maker, a management nutritionist, etc.).

[0125] The description of the above embodiment is an example. For example, it is also possible to adjust by elements other than snacks and food (supplements, nutritional supplement drinks, etc.).

[0126] Industrial Applicability

[0127] The present invention can verify the differences in dietary components that affect each person's blood pressure from each person's daily lifestyle, thereby optimizing the diet for each person and providing a health method effect tailored to that person only ( Fig.19 ). For example, with Fig.19 The conception of the optimal personal diet (based on nutritional value) related to subject 5 in Fig. 20 In addition, the present invention aims to extend healthy lifespan by optimizing dietary health care based on daily physical and dietary data analysis ( Fig.21), extend healthy lifespan through optimal diet and health care based on daily body and lifestyle data analysis ( Fig. 22 ).

[0128] Explanation of symbols

[0129] 1: user terminal; 2: recommendation device; 3: communication network; 4: life sensor; 111: life data acquisition unit; 112: diet image shooting unit; 113: diet ingredient acquisition unit; 114: user data sending unit; 115: diet information receiving unit; 116: diet information display unit; 131: life data storage unit; 132: diet ingredient storage unit; 211: life data acquisition unit; 212: diet ingredient acquisition unit; 213: analysis processing unit; 214: diet information output unit; 215: target value input unit; 216: intake determination unit; 217: diet content input unit; 218: functional food selection unit; 231: life data storage unit; 232: diet ingredient storage unit; 233: model storage unit; 234: diet intake reference storage unit; 235: functional food information storage unit.

Claims

1. A health management system, It is characterized in that have: A life data acquisition unit, which acquires the life data of the user; a dietary component acquisition unit configured to acquire intake amounts of a plurality of dietary components ingested by the user; an analysis processing unit that generates an estimation model corresponding to the user by analyzing the relationship between the intake amount of each of the dietary components and the improvement or deterioration of the vital data; a target value input unit, which receives an input of a target value of the vital data; an intake amount determination unit that determines an intake target amount of each of the dietary components so that the vital data predicted by the estimation model approaches the target value; as well as an intake reference storage unit storing a reference value of the intake amount of the dietary component, The intake amount determination unit reads the reference value of each of the dietary components for the user, predicting the vital data of the user by applying the reference value to the estimation model, If the predicted vital data is worse than the target value, the intake target amount is determined by increasing the amount of the improved dietary component compared to the reference value and decreasing the amount of the deteriorated dietary component compared to the reference value.

2. The health management system according to claim 1, It is characterized in that Also available: A dietary information output unit provides dietary information based on the intake target amount.

3. The health management system according to claim 1 or 2, It is characterized in that Also available: The supplementary food recommendation unit compares the acquired amount of the dietary component with the intake target amount and recommends a dietary component that does not reach the intake target amount.

4. The health management system according to any one of claims 1 to 3, It is characterized in that The analysis processing unit estimates the coefficient of the explanatory variable in a statistical model that uses the measured value of the vital data as a target variable and the intake amount of the dietary component as an explanatory variable through multivariate analysis.

5. The health management system according to any one of claims 1 to 4, It is characterized in that Also available: a standard value storage unit storing the standard value of the intake target amount, The intake amount determination unit determines the intake target amount so that a deviation value from the standard value falls within a predetermined range.

6. The health management system according to claim 2, It is characterized in that Also available: a recipe information storage unit that stores recipe information; and A recipe preparation unit refers to the recipe information to determine a recipe including the determined target intake amount of dietary ingredients.

7. The health management system according to claim 2, It is characterized in that Also available: a recipe information storage unit that stores basic recipe information; and A recipe preparation unit determines the amount of the dietary component contained in the recipe information and changes the recipe information so that the amount of the dietary component reaches the intake target amount.

8. The health management system according to any one of claims 1 to 7, It is characterized in that Also available: a recipe information acquisition unit, which acquires the recipe information input by the user, The dietary component acquisition unit determines and acquires the dietary components from the recipe information.

9. The health management system according to claim 8, It is characterized in that The recipe information includes at least ingredient information and portion information.

10. The health management system according to any one of claims 1 to 9, It is characterized in that The vital data is at least one of height, weight, BMI, body fat percentage, muscle mass, bone density, blood pressure, pulse, pulse wave, body temperature, electrocardiogram, blood oxygen concentration or respiratory rate.

11. The health management system according to any one of claims 1 to 10, It is characterized in that Also available: a lifestyle information input unit for receiving input of lifestyle information indicating the lifestyle of the user, The analysis processing unit analyzes the relationship between the lifestyle and the intake of the dietary component and the improvement or deterioration of the vital data.

12. The health management system according to any one of claims 1 to 11, It is characterized in that The vital data acquisition unit acquires the vital data measured for the user during a predetermined observation period. The dietary component acquisition unit acquires the intake amount ingested by the user during the predetermined observation period.

13. A health management method, It is characterized in that Executed by computer: Steps to obtain user's vital data; A step of obtaining intake amounts of a plurality of dietary components ingested by the user; A step of generating an estimation model corresponding to the user by analyzing the relationship between the intake amount of each of the dietary components and the improvement or deterioration of the vital data; A step of accepting an input of a target value of the vital data; A step of determining a target intake amount of each of the dietary components so that the vital data predicted by the estimation model approaches the target value; as well as a step of storing a reference value of the intake amount of the dietary component, In the step of determining the intake target amount, the computer executes: a step of reading the reference value of each of the dietary components for the user; A step of predicting the vital data of the user by applying the reference value to the estimation model; as well as If the predicted vital data is worse than the target value, the step of determining the intake target amount is performed by increasing the amount of the improved dietary component compared to the reference value and decreasing the amount of the deteriorated dietary component compared to the reference value.

14. A health management program product, It is characterized in that Used to cause the computer to perform the following steps: Steps to obtain user's vital data; A step of obtaining intake amounts of a plurality of dietary components ingested by the user; A step of generating an estimation model corresponding to the user by analyzing the relationship between the intake amount of each of the dietary components and the improvement or deterioration of the vital data; A step of accepting an input of a target value of the vital data; A step of determining a target intake amount of each of the dietary components so that the vital data predicted by the estimation model approaches the target value; as well as a step of storing a reference value of the intake amount of the dietary component, In the step of determining the intake target amount, the method is used to cause the computer to execute: a step of reading the reference value of each of the dietary components for the user; A step of predicting the vital data of the user by applying the reference value to the estimation model; as well as If the predicted vital data is worse than the target value, the step of determining the intake target amount is performed by increasing the amount of the improved dietary component compared to the reference value and decreasing the amount of the deteriorated dietary component compared to the reference value.

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