Diet management system and method for nephropathy

Abstract

The invention relates to the technical field of kidney disease diet management, and discloses a kidney disease diet management system comprising a patient information acquisition module used for acquiring kidney function data and personal diet preference data of a patient; the nutritional demand evaluation module calculates according to the renal function data of the patient to obtain nutritional demand recommendation, and the nutritional demand recommendation at least comprises nutrient element data and energy demand data; the dish configuration module is used for establishing a food material and dish library; the personalized dish screening module is used for combining diseases and personal diet preferences according to the renal function data of the patient to generate a dish matching scheme; and the recipe solving module is used for setting constraint conditions according to the nutritional requirements of the patient and the dish matching scheme, solving to obtain a long-term required recipe of the patient, and meeting the requirements of the patient on nutrition and personal diet preference. And according to the personal diet preference of the patient, dishes are locally replaced to form a new dish matching scheme to obtain a new recipe. The recipe scheme meets nutrient element and energy requirements in nutrition recommendation.

Description

Technical Field

[0001] The present invention relates to the technical field of diet management for kidney disease, and in particular to a diet management system for kidney disease. Background Art

[0002] Chronic kidney disease (CKD) is a major public health issue worldwide, affecting the quality of life of millions of patients. Dietary management of patients with kidney disease is a key link in the treatment process. A reasonable diet can delay disease progression and reduce the occurrence of complications. However, due to the complex nutritional needs of patients with kidney disease and large individual differences, traditional dietary management methods are often difficult to meet the personalized and quantitative needs of patients. Nutritionists need to consider many factors when formulating dietary plans, such as the patient's renal function stage, dialysis status, blood biochemical indicators, comorbidities, dietary preferences, etc., which makes the dietary management process cumbersome and time-consuming.

[0003] With the development of artificial intelligence and mobile Internet technologies, intelligent meal distribution systems have gradually become an effective tool for dietary management of kidney patients. Although existing intelligent meal distribution systems can help patients develop dietary plans to a certain extent, most of them lack comprehensive consideration of the special needs of kidney patients and find it difficult to provide truly personalized and quantitative dietary plans. In addition, existing systems are also insufficient in terms of the flexibility and diversity of recipe generation, and cannot fully meet the long-term dietary needs of patients. Summary of the invention

[0004] The present invention aims to provide a kidney disease diet management system to achieve diet management for kidney disease patients and achieve the purpose of remote guidance. At the same time, the present invention cooperates with the management system to provide a kidney disease diet management method to meet the needs of personalized meal preparation.

[0005] To achieve the above object, the present invention adopts the following technical solution: a kidney disease diet management system, comprising:

[0006] It includes a patient information collection module for collecting patient renal function data and personal dietary preference data;

[0007] A nutritional requirement assessment module, which calculates nutritional requirement recommendations based on the patient's renal function data, wherein the nutritional requirement recommendations at least include nutritional element data and energy requirement data;

[0008] The dish configuration module is used to convert the nutrient element data and energy requirement data into a dish matching plan, and partially replace dishes according to the patient's personal dietary preferences to form a new dish matching plan. The dish matching plan also meets the nutrient element and energy requirements in the nutritional recommendation;

[0009] The recipe solving module sets food constraints according to the patient's physical condition, and calculates the patient's recipe for a period of time by combining the food constraints and the dish matching plan.

[0010] Furthermore, it also includes an individualized dish screening module to recommend dishes with therapeutic functions for kidney patients with other abnormal physical indicators; for example, if the other physical indicator is the blood potassium index, if the patient meets any of the following conditions: ① The most recent blood potassium level is ≥5mmol / L; ② The blood potassium is 3.5-4.9mmol / L and hemodialysis is performed; ③ The blood potassium is 3.5-4.9mmol / L, and the renal function is stage G4-G5, and no dialysis treatment is performed, then the daily potassium intake is controlled at 0-2000mg.

[0011] Furthermore, a dietitian dietary guidance module is included, which is used by the dietitian to replace, delete, add one or more dishes based on the recommended recipes in the recipe solution module, regenerate the recipes and send them to the patient. The dietitian dietary guidance module makes it easier to supplement the comprehensiveness of the recipes when the taste is suitable.

[0012] Furthermore, when evaluating the patient's renal function data, the nutritional needs assessment module uses the CKD-EPI formula to calculate the patient's estimated glomerular filtration rate, and obtains the patient's renal function stage through the glomerular filtration rate, providing basic data for subsequent recipe recommendations.

[0013] Furthermore, the dish configuration module includes a food material library and a dish material library. The food material library stores food materials suitable for kidney patients and corresponding food material data with nutrition labels. The nutrition labels are labeled according to the nutrient content corresponding to the unit weight of the food materials. The dish material library is a set of dish data formed after cooking the food materials according to different seasons, cuisines, and tastes. After the food materials and dishes are digitized, each food material and dish is labeled, so that the nutrient element requirements and energy requirements of the dishes can be obtained through labeling in the subsequent recipe recommendations. The labeling of food materials and dishes is carried out in accordance with the "Dietary Guidelines for Chinese Residents (2022)" and the Health Industry Standard of the People's Republic of China "WS / T 557-2017 Dietary Guidelines for Patients with Chronic Kidney Disease".

[0014] Furthermore, the recipe solving module adopts food constraints to realize recipe recommendations. The food constraints include: nutrient element constraints, dish type constraints, season / cuisine / taste constraints, dish specification non-repetition constraints, three meals energy ratio constraints and recipe diversification constraints; the nutrient element constraints are expressed in a matrix as follows:

[0015]

[0016] With variable X irepresents the dish, i=1,...,N, N is the total number of dishes. i Indicates the recommended dosage of the nutrient element, i=1,...,R, R is the number of the nutrient element. i,min is the lower limit of the recommended range of the ith nutrient element, Y i,max is the upper limit of the recommended range of the ith nutrient element; i,j represents the content of the jth nutrient element in the i-th dish, i=1,...,N, j=1,...,R;

[0017] The dish type constraint is expressed as: Among them, T i Indicates the type of dish, T i,min represents the minimum number of dishes to be selected from the i-th category of dishes, T i,max represents the maximum number of dishes selected from the i-th category of dishes;

[0018] The season / cuisine / flavor constraint is expressed as: Among them, P i Indicates the categories of dishes classified by season / cuisine / flavor;

[0019] The non-repetitive constraint of dish specifications is expressed as: Among them, S i Indicates the specification grouping of dishes;

[0020] Use E i represents the energy content of the i-th dish, then the total energy of the three meals is:

[0021] The dishes are divided into three groups according to breakfast, lunch + dinner, and snacks, which are represented by C1, C2, and C3 respectively. The energy proportion constraint of the three meals is expressed as:

[0022]

[0023] The recipe diversity constraint is expressed as: H represents the set of dishes in the historical recipes, V represents the number of dishes in the historical recipes, and U represents the minimum number of dishes that need to be replaced.

[0024] A management method for kidney disease diet provided by the management system includes the following steps:

[0025] Step 1: The patient information collection module collects the patient's basic physical information data, and the nutritional needs assessment module first calculates the patient's BMI index and standard weight;

[0026] (1) Calculate body mass index (BMI):

[0027] (2) Calculate standard body weight:

[0028] Step 2: The patient's kidney disease-related indicator information and other concurrent disease information collected by the patient information collection module are transmitted to the nutritional needs assessment module, and the patient's estimated glomerular filtration rate is calculated using the CKD-EPI formula; the glomerular filtration rate is converted into the renal function staging level.

[0029] GFR is an important indicator of kidney function, which indicates how many milliliters of blood the kidneys can filter per minute. G1 stage: GFR ≥ 90 ml / min / 1.73 m 2 , indicating normal renal function. G2 stage: glomerular filtration rate is 60-89ml / min / 1.73m 2 G3a: Glomerular filtration rate is between 45-59 ml / min / 1.73 m 2 G3b: Glomerular filtration rate is between 30-44 ml / min / 1.73 m 2 G3a and G3b are collectively referred to as stage G3. G4: glomerular filtration rate is between 15-29 ml / min / 1.73 m 2 G5: glomerular filtration rate <15ml / min / 1.73m 2 , indicating the uremia stage.

[0030] The CKD-EPI formula calculates the patient's calculated glomerular filtration rate (eGFR):

[0031] eGFR=141*min(SCr / k,1) a *max(Scr / k,1) -1.209 *0.993 age *s*r;

[0032] eGFR stands for estimated glomerular filtration rate, expressed in ml / min / 1.73m 2 ; SCr represents serum creatinine value, in mg / dl; age represents age; k, a, s are gender parameters, for females: k = 0.7, a = -0.329, s = 1.108; for males: k = 0.9, a = -0.411, s = 1; r is the race parameter, for blacks: r = 1.159, for other races: r = 1. min(a,b) is a minimum function, which returns the minimum value of a and b; max(a,b) is a maximum function, which returns the maximum value of a and b.

[0033] Step 3: Transmitting the renal function stage data to the nutritional needs assessment module to calculate the patient's nutritional needs;

[0034] According to the requirements of the Health Industry Standard of the People's Republic of China "WS / T 557-2017 Dietary Guidelines for Patients with Chronic Kidney Disease" and "Clinical Practice Guidelines for Nutritional Therapy of Chronic Kidney Disease in China (2021 Edition)", the recommended nutritional requirements for patients with kidney disease are as follows:

[0035] Energy intake: For general kidney disease patients, the recommended energy intake range is 30-35 kcal / kg standard body weight / d; for non-dialysis patients with renal function of G1, G2, G3a or G3b, if their BMI is ≥ 24, the recommended daily energy intake is reduced by 300 kcal. Energy distribution ratio of three meals a day: breakfast accounts for 15-25% of the total energy of the day, lunch and dinner each account for 25-35%, and snacks account for 5-15%.

[0036] Protein intake: For dialysis patients, the recommended protein intake is 1.0-1.2g / kg standard body weight / d; for patients with renal function in G1-2 stage, the recommended protein intake is 0.8-1.0g / kg standard body weight / d; for non-dialysis patients with renal function in G3-5 stage, the recommended protein intake is 0.6-0.8g / kg standard body weight / d. The source of protein is very important and should meet the requirements of 35% animal protein, 35% bean protein and 30% other plant protein. The main sources of animal protein are fish, eggs and milk, and red meat intake should be reduced.

[0037] Carbohydrate intake: The recommended daily carbohydrate intake is 55-65% of the total daily energy intake.

[0038] Fat intake: The recommended daily fat intake is 25-35% of total daily energy intake.

[0039] Dietary fiber intake: Daily dietary fiber intake is calculated based on total daily energy intake. For every 1000kcal energy intake, it is recommended to consume 14g of dietary fiber.

[0040] Sodium intake: The recommended daily sodium intake for all kidney disease patients is 1200-2300 mg.

[0041] Potassium intake: If the patient meets any of the following conditions: ① The most recent blood potassium level is ≥ 5mmol / L; ② The blood potassium level is 3.5-4.9mmol / L and the patient is undergoing hemodialysis; ③ The blood potassium level is 3.5-4.9mmol / L and the patient's renal function is at stage G4-G5 and the patient is not undergoing dialysis, the daily potassium intake should be controlled at 0-2000mg. In other cases, the dietary potassium intake is not restricted.

[0042] Phosphorus intake: If the patient meets any of the following conditions: ① The most recent blood phosphorus level is >1.45mmol / L; ② The blood phosphorus level is 0.8-1.45mmol / L, and the renal function is G3-5 or dialysis treatment is being performed, the daily phosphorus intake is controlled at 0-1000mg. In other cases, there is no restriction on phosphorus intake in the diet.

[0043] Calcium intake: The recommended calcium intake for all kidney disease patients is 800-1000 mg per day.

[0044] Step 4: The patient's renal function stage, examination indicators and comorbidities, and personal dietary preferences are transmitted to the personalized menu screening module to generate a personalized menu configuration plan; the factors considered in the menu configuration plan include at least renal function stage, dialysis status, blood potassium level, blood sugar level, and personalized preferences such as season and taste.

[0045] Step 5: The recipe solving module solves the recommended recipes based on the nutritional requirement data and the individualized dish configuration plan.

[0046] Step 6: The nutritionist makes necessary adjustments to the recipe output by the recipe solving module based on the patient's individual needs and sends it to the patient.

[0047] The client is installed in the user's smart device. The client executes the function of the patient information collection module and collects the patient information into the management platform that communicates with the client in two directions. The management platform executes the functions of the nutritional needs assessment module, the dish configuration module, the recipe solving module, and the individualized dish screening module to realize data calculation.

[0048] A medical terminal is also provided to communicate with the client and the management platform, and is used to execute the functions of the nutritionist's dietary guidance module.

[0049] A three-meal record viewing interface is set up in the client interface. The three-meal record viewing interface includes a nutrition display control and a dish data collection control for recording the three meals. After the dish data is transmitted to the management platform, the nutritional data of each meal is calculated, and the nutritional data feedback is displayed in the nutrition display control.

[0050] A diet recommendation interface is set up in the client, which displays recommended ingredients. Each ingredient is marked with the nutritional content per unit weight. Ingredients with the same nutritional content can be selected for replacement in the client. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 This is the functional module block diagram of the kidney disease diet management system.

[0052] Figure 2 This is a diagram of the interactive interface of the client of the present invention for user diet management.

[0053] Figure 3 Flowchart for calculating energy intake in patients with renal disease.

[0054] Figure 4 Flowchart for calculating protein intake for patients with kidney disease.

[0055] Figure 5 Flowchart for calculating potassium intake for patients with kidney disease.

[0056] Figure 6 Flowchart for calculating phosphorus intake for patients with kidney disease. DETAILED DESCRIPTION

[0057] The following is further described in detail through specific implementation methods:

[0058] like Figure 1 The kidney disease diet management system shown includes a patient information collection module 1 for collecting the patient's kidney function data and personal diet preference data.

[0059] The nutritional requirement assessment module 3 calculates the nutritional requirement recommendation based on the patient's renal function data, and the nutritional requirement recommendation at least includes nutritional element data and energy requirement data.

[0060] The dish configuration module 2 is used to convert the nutrient element data and energy requirement data into a dish pairing plan, and partially replace dishes according to the patient's personal dietary preferences to form a new dish pairing plan. The dish pairing plan also meets the nutrient element and energy requirements in the nutritional recommendations, and establishes a food and dish library.

[0061] The recipe solving module 5 sets food constraints according to the patient's physical condition, and calculates the recipe required by the patient by combining the food constraints and the dish matching plan.

[0062] The individualized dish screening module 4 recommends dishes with therapeutic functions to kidney patients based on other physical indicators.

[0063] The nutritionist dietary guidance module 6 is used for the nutritionist to replace, delete, add one or more dishes based on the recommended recipes in the recipe solution module, regenerate the recipes and send them to the patient. The nutritionist dietary guidance module makes it easier to supplement the comprehensiveness of the recipes when the taste is suitable.

[0064] When evaluating the patient's renal function data, the nutritional needs assessment module 3 uses the CKD-EPI formula to calculate the patient's estimated glomerular filtration rate, and obtains the patient's renal function stage through the glomerular filtration rate.

[0065] The dish configuration module 2 includes a food material library and a dish library. The food material library stores food materials suitable for kidney patients and corresponding food material data with nutritional annotations. The nutritional annotations are labeled according to the nutrient content corresponding to the unit weight of the food materials. The dish library is a set of dish data formed after cooking the food materials according to different seasons, cuisines, and tastes. After the food materials and dishes are digitized, each food material and dish is labeled so that the nutritional element requirements and energy requirements of the dishes can be obtained through the annotations in the subsequent recipe recommendations.

[0066] The client is installed in the user's smart device, and the client executes the function of the patient information collection module, and collects the patient information into the management platform that communicates with the client in two directions. The management platform executes the functions of the nutritional needs assessment module, the dish configuration module, the recipe solving module, and the individualized dish screening module to realize data calculation.

[0067] A medical terminal is also provided to communicate with the client and the management platform, and is used to execute the functions of the nutritionist's dietary guidance module.

[0068] like Figure 2 As shown, a three-meal record viewing interface is set in the client interface. The three-meal record viewing interface includes a nutrition display control and a dish data collection control for recording the three meals. After the dish data is transmitted to the management platform, the nutritional data of each meal is calculated, and the nutritional data feedback is displayed in the nutrition display control.

[0069] A diet recommendation interface is set up in the client, which displays recommended ingredients. Each ingredient is marked with the nutritional content per unit weight. Ingredients with the same nutritional content can be selected for replacement in the client.

[0070] One management method provided by the coordination management system for kidney disease diet is as follows.

[0071] Step 1: The patient information collection module collects the patient's basic physical information data, and the nutritional needs assessment module first calculates the patient's BMI index and standard weight;

[0072] (1) Calculate body mass index (BMI):

[0073]

[0074] (2) Calculate standard body weight:

[0075]

[0076] Step 2: The patient's kidney disease-related indicator information and other concurrent disease information collected by the patient information collection module are transmitted to the nutritional needs assessment module, and the patient's estimated glomerular filtration rate is calculated using the CKD-EPI formula; the glomerular filtration rate is converted into the renal function staging level.

[0077] The patient's estimated glomerular filtration rate (eGFR) was calculated using the CKD-EPI formula:

[0078] eGFR=141*min(SCr / k,1) a *max(Scr / k,1) -1.209 *0.993 age *s*r;

[0079] eGFR stands for estimated glomerular filtration rate, expressed in ml / min / 1.73m 2 ; SCr represents serum creatinine value, unit is mg / dl; age represents age; k, a, s are gender parameters, for female: k = 0.7, a = -0.329, s = 1.108; for male: k = 0.9, a = -0.411, s = 1; r is race parameter, for black: r = 1.159, for other races: r = 1.

[0080] min(a,b) is a minimum function that returns the minimum value of a and b; max(a,b) is a maximum function that returns the maximum value of a and b.

[0081] Convert glomerular filtration rate to renal function stage; calculate renal function stage based on eGFR (G3a and G3b are collectively referred to as G3 stage) as shown in the following table:

[0082] Glomerular filtration rate (ml / min / 1.73m2) Renal function stages illustrate ≥90 G1 Normal renal function 60-89 G2 Mild decline in renal function 45-59 G3a Mild to moderate decrease in renal function 30-44 G3b Moderate to severe decline in renal function 15-29 G4 Severely decreased renal function <15 G5 Kidney failure

[0083] According to step 4, the renal function stage data is given to the menu configuration module to calculate the patient's nutritional needs.

[0084] like Figure 3 As shown in the table, energy intake: for general kidney disease patients, the recommended energy intake range is 30-35 kcal / kg standard body weight / d; for non-dialysis patients with renal function of G1, G2, G3a or G3b, if their BMI is ≥ 24, the recommended daily energy intake is reduced by 300 kcal. The energy distribution ratio of three meals a day: breakfast accounts for 15-25% of the total energy of the day, lunch and dinner each account for 25-35%, and snacks account for 5-15%.

[0085] like Figure 4As shown in the table, protein intake: for dialysis patients, the recommended protein intake is 1.0-1.2 g / kg standard body weight / d; for patients with renal function in G1-2 stage, the recommended protein intake is 0.8-1.0 g / kg standard body weight / d; for non-dialysis patients with renal function in G3-5 stage, the recommended protein intake is 0.6-0.8 g / kg standard body weight / d. The source of protein is very important and should meet the requirements of 35% animal protein, 35% bean protein and 30% other plant protein. Animal protein sources are mainly fish, eggs and milk, and red meat intake should be reduced.

[0086] Carbohydrate intake: The recommended daily carbohydrate intake is 55-65% of the total daily energy intake.

[0087] Fat intake: The recommended daily fat intake is 25-35% of total daily energy intake.

[0088] Dietary fiber intake: Daily dietary fiber intake is calculated based on total daily energy intake. For every 1000kcal energy intake, it is recommended to consume 14g of dietary fiber.

[0089] Sodium intake: The recommended daily sodium intake for all kidney disease patients is 1200-2300 mg.

[0090] like Figure 5 As shown in the table, potassium intake is a key indicator for patients with kidney disease: if the patient meets any of the following conditions: ① the most recent blood potassium level ≥ 5mmol / L; ② blood potassium 3.5-4.9mmol / L, and undergoing hemodialysis; ③ blood potassium 3.5-4.9mmol / L, and renal function is G4-G5, and not undergoing dialysis treatment, then the daily potassium intake is controlled at 0-2000mg. In other cases, there is no restriction on potassium intake in the diet.

[0091] like Figure 6 As shown in the table, phosphorus intake: If the patient meets any of the following conditions: ① the most recent blood phosphorus level > 1.45mmol / L; ② blood phosphorus 0.8-1.45mmol / L, and renal function is G3-5 or dialysis treatment is performed, the daily phosphorus intake is controlled at 0-1000mg. In other cases, there is no restriction on phosphorus intake in the diet.

[0092] Recommended calcium intake: The recommended calcium intake for all kidney disease patients is 800-1000 mg per day.

[0093] The dish configuration module implements the following functions:

[0094] 1. Establishment of food material library

[0095] Food selection: Choose food according to the characteristics of nutritional treatment for kidney disease, and choose diversified and nutritionally reasonable food. Increase the proportion of whole grains, cellulose, fresh fruits, vegetables, fish, soy, eggs and dairy products, and reduce the proportion of red meat, high-salt and deeply processed food. You can choose potatoes, sweet potatoes, lotus roots, water chestnuts, starch, yam, taro, pumpkin, vermicelli, water chestnut powder and other foods rich in starch to replace ordinary staple foods. You can also choose low-phosphorus, low-potassium, low-protein rice and noodles to replace ordinary staple foods.

[0096] Nutritional composition of ingredients: The nutritional composition of each ingredient needs to include the content of nutritional elements per unit weight of the ingredient, including but not limited to: energy, protein, carbohydrates, fat, dietary fiber, sodium, potassium, calcium, phosphorus, iron, vitamins, purine, etc. The source of protein should be marked: including meat protein, soy protein and other plant proteins.

[0097] 2. Establishment of the Food Library

[0098] On the basis of the food material library, a dish library is established, which should meet the following requirements: the food material combination should be in line with the patient's eating habits.

[0099] According to different seasons, cuisines, and tastes, we set up a food library and label it accordingly. According to the nature of the food and the number of meals it is suitable for, it is divided into breakfast (liquid food), breakfast (staple food), breakfast (low-protein staple food), staple food, staple food (including coarse grains), low-protein staple food, low-protein staple food (including coarse grains), vegetables (vegetarian), vegetables (half-meat and half-vegetarian), vegetables (protein), snacks, fruits, cooking oil, cooking salt and other types, and they are labeled accordingly. The labels are not mutually exclusive and can be overlapped; it includes brief cooking or processing methods for the dishes.

[0100] The calculation of dish elements is to obtain the nutritional content of the dish by adding up the ingredients in the dish.

[0101] The above is only an embodiment of the present invention, and the common knowledge such as the known specific technical solutions and / or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several modifications and improvements can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A kidney disease diet management system, characterized in that: It includes a patient information collection module for collecting patient renal function data and personal dietary preference data; A nutritional requirement assessment module, which calculates nutritional requirement recommendations based on the patient's renal function data, wherein the nutritional requirement recommendations at least include nutritional element data and energy requirement data; The dish configuration module is used to convert the nutrient element data and energy requirement data into a dish matching plan, and partially replace dishes according to the patient's personal dietary preferences to form a new dish matching plan. The dish matching plan also meets the nutrient element and energy requirements in the nutritional recommendation; The recipe solving module sets food constraints according to the patient's physical condition, and calculates the patient's recipe for a period of time by combining the food constraints and the dish matching plan.

2. The kidney disease diet management system according to claim 1, characterized in that: It also includes a personalized dish screening module to recommend dishes with therapeutic functions for kidney patients with other abnormal physical indicators.

3. The kidney disease diet management system according to claim 2, characterized in that: It also includes a dietitian dietary guidance module, which is used by the nutritionist to replace, delete, add one or more dishes based on the recipes recommended in the recipe solution module, regenerate the recipes and send them to the patients.

4. The kidney disease diet management system according to claim 3, characterized in that: When evaluating the patient's renal function data, the nutritional needs assessment module uses the CKD-EPI formula to calculate the patient's estimated glomerular filtration rate, and obtains the patient's renal function stage through the glomerular filtration rate.

5. The kidney disease diet management system according to claim 4, characterized in that: The dish configuration module includes an ingredient library and a dish library. The ingredient library stores ingredients suitable for kidney patients and corresponding ingredient data with nutritional labels. The nutritional labels are marked according to the nutrient content corresponding to the unit weight of the ingredients. The dish library is a set of dish data formed after cooking the ingredients according to different seasons, cuisines, and flavors.

6. The kidney disease diet management system according to claim 5, characterized in that: The recipe solving module uses recipe constraints to recommend recipes. The recipe constraints include: nutrient element constraints, dish type constraints, season / cuisine / flavor constraints, dish specification non-repetition constraints, three meals energy ratio constraints and recipe diversification constraints; the nutrient element constraints are expressed in a matrix as follows: With variable X i represents the dish, i=1,...,N, N is the total number of dishes. i Indicates the recommended dosage of the nutrient element, i=1,...,R, R is the number of the nutrient element. i,min is the lower limit of the recommended range of the ith nutrient element, Y i,max is the upper limit of the recommended range of the ith nutrient element; i,j represents the content of the jth nutrient element in the i-th dish, i=1,...,N, j=1,...,R; The dish type constraint is expressed as: Among them, T i Indicates the type of dish, T i,min represents the minimum number of dishes to be selected from the i-th category of dishes, T i,max represents the maximum number of dishes selected from the i-th category of dishes; The season / cuisine / flavor constraint is expressed as: Among them, P i Indicates the categories of dishes classified by season / cuisine / flavor; The non-repetitive constraint of dish specifications is expressed as: Among them, S i Indicates the specification grouping of dishes; Use E i represents the energy content of the i-th dish, then the total energy of the three meals is: The dishes are divided into three groups according to breakfast, lunch plus dinner, and snacks, which are represented by C1, C2, and C3 respectively. The energy proportion constraint of the three meals is expressed as: The recipe diversity constraint is expressed as: H represents the set of dishes in the historical recipes, V represents the number of dishes in the historical recipes, and U represents the minimum number of dishes that need to be replaced.

7. A method for dietary management of kidney disease, comprising the following steps: Step 1: The patient information collection module collects the patient's basic physical information data, and the nutritional needs assessment module first calculates the patient's BMI index and standard weight; Step 2: The patient's renal disease-related index information and other concurrent disease information collected by the patient information collection module are transmitted to the nutritional needs assessment module, and the patient's estimated glomerular filtration rate is calculated using the CKD-EPI formula; the glomerular filtration rate is converted into a renal function staging grade; The Nutritional Needs Assessment module calculates the patient’s nutritional needs; Step 3: Transmit the patient's renal function stage, examination indicators, comorbidities, and personal dietary preferences to the personalized menu screening module to generate a menu configuration plan; Step 4: The recipe solving module sets up recipe constraints based on the patient's nutritional needs and individualized food configuration plan, and solves for the recommended recipe; Step 5: The nutritionist adjusts the dishes according to the patient's needs and personal preferences, regenerates the recipe, and sends it to the patient.

8. The method for dietary management of renal disease according to claim 7, characterized in that: In step 4, recipe constraints are used to complete recipe recommendations. The food constraints include nutrient element constraints, dish type constraints, season / cuisine / flavor constraints, dish specification non-repetition constraints, three meals energy ratio constraints, and recipe diversification constraints. The nutrient element constraints are expressed in a matrix as follows: With variable X i represents the dish, i=1,...,N, N is the total number of dishes. i Indicates the recommended dosage of the nutrient element, i=1,...,R, R is the number of the nutrient element. u,min is the lower limit of the recommended range of the ith nutrient element, Y i,may is the upper limit of the recommended range for the ith nutrient element; Use A i,j represents the content of the jth nutrient element in the i-th dish, i=1,...,N, j=1,...,R; The dish type constraint is expressed as: Among them, T i Indicates the type of dish, T i,min represents the minimum number of dishes to be selected from the i-th category of dishes, T i,max represents the maximum number of dishes selected from the i-th category of dishes; The season / cuisine / flavor constraint is expressed as: Among them, P i Indicates the categories of dishes classified by season / cuisine / flavor; The non-repetitive constraint of dish specifications is expressed as: Among them, S i Indicates the specification grouping of dishes; Use E i represents the energy content of the i-th dish, then the total energy of the three meals is: The dishes are divided into three groups according to breakfast, lunch + dinner, and snacks, which are represented by C1, C2, and C3 respectively. The energy proportion constraint of the three meals is expressed as: The recipe diversity constraint is expressed as H represents the set of dishes in the historical recipes, V represents the number of dishes in the historical recipes, and U represents the minimum number of dishes that need to be replaced.

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