Health assessment method for diet diversity scoring

Abstract

The invention relates to the field of diet health assessment, and discloses a health assessment method for diet diversity scoring, and the method comprises the following steps: S1, dividing foods into different food types according to food types and health values thereof; s2, corresponding scoring rules are set according to the food types, and a high score is obtained for the first intake of the healthy food types; food types are scientifically classified and divided into healthy and unhealthy types, so that health assessment is performed on different foods in a more targeted manner, the intake times of the healthy foods and the unhealthy foods are recorded and scored in a scoring rule, the scoring mechanism encourages a user to intake more types of healthy foods, and the user experience is improved. The intake frequency of unhealthy food is reduced instead of being biased to a large amount of intake of a single type, so that the diet diversity and balance are improved, and the comprehensive intake of nutrients is further promoted; and the use threshold of the evaluation method is greatly reduced, so that the user can operate and persist more easily.

Description

Technical Field

[0001] The present invention relates to the technical field of dietary health assessment, and particularly to a health assessment method for dietary diversity scoring. Background Art

[0002] With the increasing importance of a healthy lifestyle, dietary health assessment has become a hot topic of concern for modern people. However, existing dietary health assessment methods mainly focus on the quantity or calories of food intake, and evaluate dietary quality by recording the weight, calories, and nutritional component ratios of daily food. These methods have advantages in terms of scientificity, but there are many limitations in practical applications, mainly manifested in the following aspects:

[0003] First, traditional methods are complex to operate and require users to accurately measure the weight of food or estimate calories. For ordinary users, this increases the usage threshold and limits the popularity in daily scenarios. Second, these methods usually rely on professional equipment or nutritional analysis tools, making it difficult for ordinary users to use conveniently in daily life. Third, current assessment methods pay more attention to the total amount or single nutrients, and do not fully consider the importance of dietary diversity, ignoring the synergistic effect of different types of food on health. Fourth, the complex assessment process and result analysis make traditional methods lack universality and simplicity, and it is difficult to meet the rapid assessment needs of the public for dietary health. Summary of the Invention

[0004] In view of the deficiencies of the prior art, the present invention provides a health assessment method for dietary diversity scoring, which solves the problems of complex operation, dependence on professional tools, and neglect of dietary diversity in traditional dietary assessment methods.

[0005] To achieve the above objectives, the present invention is realized through the following technical solutions: A health assessment method for dietary diversity scoring, comprising the following steps:

[0006] S1: Classify foods into different food categories according to food types and their health values;

[0007] S2: Set corresponding scoring rules according to food categories, with the first intake of healthy food categories obtaining a higher score and the score gradually decreasing for subsequent intakes, and each intake of unhealthy food categories being deducted points;

[0008] S3: The user records the types and frequencies of daily food intake without accurately weighing the food weight;

[0009] S4: Calculate the scores of various foods according to the recorded food types and intake frequencies and summarize them into the total score of the day;

[0010] S5: Conduct a health evaluation based on the total score of the day and provide dietary improvement suggestions for the user.

[0011] In the S1 step, the categories of healthy foods include fruits, vegetables, low-fat meats, nuts and seeds, dairy products, unrefined staple foods, etc., and the categories of unhealthy foods in the S1 step include fried foods, high-fat meats, refined sugars, etc.

[0012] In the S2 step, the scoring rules include:

[0013] For the first intake of healthy foods, taking low-fat meats as an example, the score for the first intake is 2 points, the second intake is 2 points, and the third intake is 1 point;

[0014] For each intake of unhealthy foods, taking fried foods as an example, a fixed score is deducted for each intake, and the deducted score value is 2 points.

[0015] In the S3 step, the ways for users to record daily food intake include:

[0016] Manually fill in the diet record form;

[0017] Use a smart device to automatically record through a mobile application.

[0018] In the S5 step, the health evaluation includes the following levels:

[0019] Total score ≤ 10: Poor. The diet structure is unhealthy. It is necessary to increase the types and intake frequencies of healthy foods and reduce the intake of unhealthy foods;

[0020] Total score 10 - 15: Pass. The diet structure is basically reasonable and there is room for improvement;

[0021] Total score 15 - 20: Good. The diet condition is better;

[0022] Total score ≥ 20: Excellent. The diet structure is healthy and balanced.

[0023] In the S5 step, the diet improvement suggestions include specific guidance on increasing the types and frequencies of healthy foods and reducing the intake of unhealthy foods.

[0024] In the S5 step, the evaluation results are presented to the user in the form of graphs, texts, and scores so that the user can quickly understand their diet health status.

[0025] A health assessment system for diet diversity scoring, including a data collection module for collecting the types and frequencies of foods ingested by users daily;

[0026] A storage module for storing the scoring rules for various types of foods and the user's daily diet records;

[0027] A scoring module for calculating the scores of various types of foods according to the scoring rules and summarizing them into the total score of the day;

[0028] Evaluation module, used to generate health evaluation and dietary improvement suggestions based on the total score of the day;

[0029] The display module is used to show the evaluation results and improvement suggestions to the user.

[0030] The health assessment system for dietary diversity scoring executes the steps in the method according to any one of claims 1-7.

[0031] The present invention provides a health assessment method for dietary diversity scoring. It has the following beneficial effects:

[0032] 1. The present invention scientifically classifies food types into healthy and unhealthy categories, thereby more specifically evaluating the health of different foods. In the scoring rules, healthy food has a higher score for the first intake and the score decreases gradually. This scoring mechanism encourages users to consume more types of healthy foods rather than tending to consume a large amount of a single type, which helps to improve dietary diversity and balance and further promote comprehensive nutritional intake. Each intake of unhealthy food will result in a deduction of points, thereby effectively reducing the frequency of unhealthy food intake and prompting users to shift to a healthier eating pattern. The steps for recording daily food intake have also been simplified. There is no need to accurately measure the weight of food, only the type and frequency need to be recorded, which greatly reduces the threshold for using the evaluation method and makes it easier for users to operate and adhere to it.

[0033] 2. The present invention can not only effectively reflect the health of the user's daily diet structure by scoring and evaluating the health of daily diet data, but also provide improvement suggestions for users to help gradually optimize eating habits and promote long-term healthy eating. The overall processing logic introduces a variety of scoring and evaluation mechanisms, simplifies the operation steps and reduces the user's operating burden, while fully considering the diversity and health of the diet, which significantly improves the operability and practicality of daily health assessment. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a framework diagram of the method of the present invention. DETAILED DESCRIPTION

[0035] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0036] Example:

[0037] Please see attachedFigure 1 , an embodiment of the present invention provides a health assessment method for diet diversity scoring, including the following steps:

[0038] S1: Classify foods into different food categories according to food types and their health values;

[0039] S2: Set corresponding scoring rules according to food categories. The first intake of healthy food categories gets a higher score, and the score gradually decreases for subsequent intakes. Each intake of unhealthy food categories deducts points;

[0040] S3: The user records the types and frequencies of daily food intakes without precisely weighing the food weights;

[0041] S4: Calculate the scores of various foods according to the recorded food types and intake frequencies and summarize them into the total score for the day;

[0042] S5: Conduct a health assessment based on the total score for the day and provide diet improvement suggestions for the user.

[0043] Further, in step S1, classify foods into different food categories according to food types and their health values;

[0044] Among them, the food categories are shown in the following table:

[0045] Food Category Table:

[0046]

[0047]

[0048] Further, the scoring rules in step S2 include:

[0049] The score for the first intake of healthy food. Taking low-fat meat as an example of healthy food, the first intake gets 2 points, the second intake gets 2 points, and the third intake gets 1 point;

[0050] Each intake of unhealthy food deducts points. Taking fried food as an example of unhealthy food, a fixed score is deducted for each intake, and the deducted score value is 2 points.

[0051] Among them, the food frequency scoring table is shown in the following table:

[0052]

[0053] Among them, the portion measurement standard is:

[0054] Fruits: For medium-sized fruits such as bananas and apples, one fruit is counted as one portion; for large-sized fruits such as watermelons and cantaloupes, one normal rice bowl is counted as one portion; for small-sized fruits such as blueberries and raspberries, one handful is counted as one portion

[0055] Vegetables: One fistful is counted as one portion

[0056] Low-fat meats (ultra-lean pork, beef, fish and shrimp, eggs): One fistful of lean meat, fish and shrimp counts as one serving; One egg counts as one serving

[0057] Nuts and seeds: One handful counts as one serving

[0058] Coarsely processed staple foods (whole wheat bread, grains): Two slices of whole wheat bread count as one serving; One fistful of grains counts as one serving

[0059] Dairy products: 250 ml - 500 ml of milk, goat milk, etc. count as one serving; One small bottle of yogurt counts as one serving; Two slices of cheese count as one serving

[0060] Refined staple foods: One fistful of rice counts as one serving; One medium-sized bowl of noodles counts as one serving; Two slices of bread count as one serving. Fried foods: One fistful counts as one serving

[0061] Refined sugars: If any refined sugar (including brown rice syrup, brown sugar, corn syrup, glucose, fructose, high fructose corn syrup, maltose, sucrose, etc.) is listed as the first or second ingredient in the ingredient list of a certain food, it counts as one serving

[0062] High-fat meats (fatty meat, red meat, white meat with skin): One fistful counts as one serving.

[0063] Furthermore, the ways for users to record daily food intake in step S3 include:

[0064] Manually filling out a diet record form;

[0065] Using a smart device to automatically record through a mobile application;

[0066] Among them, the manual filling of the diet record form is as shown in the following table:

[0067] Diet record form:

[0068]

[0069]

[0070] Furthermore, the health evaluation in step S5 includes the following levels:

[0071] Total score ≤ 10: Poor. The diet structure is unhealthy. It is necessary to increase the types and intake frequencies of healthy foods and reduce the intake of unhealthy foods;

[0072] Total score 10 - 15: Pass. The diet structure is basically reasonable and there is room for improvement;

[0073] Total score 15 - 20: Good. The diet condition is better;

[0074] Total score ≥ 20: Excellent. The diet structure is healthy and balanced.

[0075] Further, the dietary improvement suggestions in step S5 include specific guidance on increasing the types and frequencies of healthy foods and reducing the intake of unhealthy foods.

[0076] Further, the evaluation results in step S5 are presented to the user in the forms of graphs, texts, and scores, so that the user can quickly understand their dietary health status.

[0077] Further, a health assessment system for dietary diversity scoring, characterized in that it includes a data collection module for collecting the types and frequencies of foods ingested by the user daily;

[0078] a storage module for storing the scoring rules for various foods and the user's daily dietary records;

[0079] a scoring module for calculating the scores of various foods according to the scoring rules and summarizing them into the total score of the day;

[0080] an evaluation module for generating a health evaluation and dietary improvement suggestions based on the total score of the day;

[0081] a display module for presenting the evaluation results and improvement suggestions to the user.

[0082] Further, a health assessment system for dietary diversity scoring executes the steps in the method described in any one of claims 1-7.

[0083] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A health assessment method for dietary diversity scoring, characterized in that: The following steps are involved: S1: Divide foods into different food groups based on their types and health values; S2: Set corresponding scoring rules according to food categories. The first intake of healthy food categories will receive higher scores, and the scores of subsequent intakes will gradually decrease. Unhealthy food categories will be deducted points for each intake. S3: Users record the types and frequency of daily food intake without the need to accurately weigh the food; S4: Based on the recorded food types and intake frequency, the scores of each type of food were calculated and summarized as the total score for the day; S5: Conduct health assessment based on the total score of the day and provide users with dietary improvement suggestions.

2. A health assessment method for dietary diversity scoring according to claim 1, characterized in that: The healthy food categories in step S1 include fruits, vegetables, low-fat meat, nuts and seeds, dairy products, and roughly processed staple foods, etc., and the unhealthy food categories in step S1 include fried foods, high-fat meat, refined sugar, etc.

3. A health assessment method for dietary diversity scoring according to claim 1, characterized in that: The scoring rules in step S2 include: The score for the first intake of healthy food, for example, low-fat meat, is 2 points for the first intake, 2 points for the second intake, and 1 point for the third intake; Points will be deducted each time unhealthy food is consumed. Taking fried food as an example, a fixed point will be deducted each time unhealthy food is consumed, and the deduction value is 2 points.

4. A health assessment method for dietary diversity scoring according to claim 1, characterized in that: The method for the user to record daily food intake in step S3 includes: Manually fill out the food record form; Use smart devices to record automatically via mobile apps.

5. A health assessment method for dietary diversity scoring according to claim 1, characterized in that: The health assessment in step S5 includes the following levels: Total score ≤ 10: Poor, unhealthy diet structure, need to increase the types and frequency of healthy food intake, and reduce the intake of unhealthy food; Total score 10-15: Pass, the diet structure is basically reasonable, but there is room for improvement; Total score 15-20: good, good eating condition; Total score ≥20: Excellent, healthy and balanced diet.

6. A health assessment method for dietary diversity scoring according to claim 1, characterized in that: The dietary improvement suggestions in step S5 include specific guidance on increasing the variety and frequency of healthy foods and reducing the intake of unhealthy foods.

7. A health assessment method for dietary diversity scoring according to claim 1, characterized in that: The evaluation results in step S5 are presented to the user in the form of graphics, text and scores so that the user can quickly understand his or her dietary health status.

8. A health assessment system for dietary diversity scoring, characterized in that: It includes a data collection module for collecting the types and frequency of food consumed by users every day; Storage module, used to store the scoring rules of various types of food and the user's daily diet records; The scoring module is used to calculate the scores of various types of food according to the scoring rules and summarize them into the total score for the day; Evaluation module, used to generate health evaluation and dietary improvement suggestions based on the total score of the day; The display module is used to show the evaluation results and improvement suggestions to the user.

9. A health assessment system for dietary diversity scoring according to claim 8, characterized in that: The health assessment system for dietary diversity scoring executes the steps in the method according to any one of claims 1-7.

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