Nutritional diet management system and method

Abstract

The invention belongs to the field of diet management, and particularly relates to a nutrition diet management system and method.The management system comprises a data storage module used for storing raw material library data, nutrition standard data of students of all ages and basic information data of schools. The nutrient distribution weight is re-planned according to the differentiated requirements of all age groups on key nutrients such as protein, calcium and vitamins. The method has the advantages that the defect that a traditional average distribution mode does not depend on age difference is overcome, the matching degree of nutrition distribution and standard intake of each age group is increased by 60% or above, calcium and high-quality protein supply is enhanced for adolescent students, and the health problems of slow growth, obesity and the like caused by nutrition imbalance are effectively solved. The method has the core advantages that nutrition support matched with the growth stages of students is provided for the students, healthy development of the bodies is guaranteed from a nutrition supply source, and the students are assisted to obtain the most suitable nutrition nourishment in different growth stages.

Description

Technical Field

[0001] The present invention belongs to the field of dietary management, in particular to a nutritional dietary management system and method. Background Art

[0002] With the rise of modern society's economic level, students' families are increasingly concerned about their health. Parents are increasingly prioritizing a balanced diet for their children, hoping to ensure their healthy growth through a scientifically formulated diet. At the same time, chronic diseases such as obesity, picky eating, and malnutrition are becoming increasingly prevalent among students. Research shows that these problems are closely linked to long-term poor eating habits, making a balanced diet a key means of preventing these conditions. However, the physical development characteristics and nutritional needs of students at different stages of growth, such as preschool, elementary school, and middle school, differ significantly from those of the general population. For example, early childhood is a stage of rapid brain and body development, with an urgent need for nutrients such as protein and DHA; and middle school students in adolescence experience a growth spurt, with a significantly increased demand for minerals such as calcium and iron. Existing nutritional dietary management methods often use a unified standard for meal preparation, which cannot accurately meet the individual nutritional needs of students of different age groups, resulting in irrational nutrient distribution and affecting students' healthy physical development. Furthermore, with the rapid development of digitalization and intelligence, intelligent and personalized health management models are gaining popularity. While there are some dietary nutrition products on the market, most lack in-depth integration with students' growth and development characteristics, making it difficult to achieve precise management of the entire process from food procurement and nutritional calculation to meal planning recommendations. Furthermore, they are unable to effectively integrate resources such as health monitoring devices and mobile applications to provide comprehensive and dynamic dietary recommendations for students and their parents.

[0003] To this end, the present invention provides a nutritional diet management system and method. Summary of the Invention

[0004] In order to make up for the deficiencies of the prior art, at least one technical problem raised in the background technology is solved.

[0005] The technical solution adopted by the present invention to solve the technical problem is: the nutritional diet management system of the present invention is characterized in that the management system includes: A data storage module is used to store raw material library data, nutritional standard data for students of different age groups, and basic school information data; the raw material library data includes multiple names of individual raw materials, protein, carbohydrate, fat nutritional values, loss rates, unit conversion relationships, and primary and secondary classification information; A calculation module for performing nutrient calculation, distribution and adjustment; The management module is used to manage the school name, number of students, school stage, manage the number of male and female students in each stage separately, and set the school class cycle and meal system; The order processing module is used to receive the school name, stage, purchase quantity of each dish, and available days entered in the background, and automatically calculate the energy and type through the calculation module; The statistics module is used to count the quality of the three major nutrients, protein, carbohydrates, and fat, as well as the number of food types corresponding to the food purchased by the school within a specified period; The interactive module includes a PC side and a mini-program side: the PC side is used by staff to input the school's food purchase quantity and view the calculation results; the mini-program side is used for school chefs to place orders independently, receive recipe suggestions, and view the energy statistics page.

[0006] Preferably, the nutrient content calculation performed by the calculation module is specifically to calculate the net product content and the total amount of nutrients according to the formula: The formula for calculating net product volume is: , where P is the purchase volume and r is the loss rate; The formula for calculating the total amount of nutrients is: , where N is the net product volume and C is the nutrient content per unit net product.

[0007] Preferably, the total nutritional requirements and nutritional requirement ratios of each age group are calculated based on the number of students in each age group and the preset daily nutritional standard intakes of each age group, and the nutritional amounts are allocated based on the nutritional requirement ratios. The specific calculation formula is: ;

[0008] in The amount of nutrition allocated to the i-th age group, is the number of students in the i-th age group, is the standard daily nutrient intake for the i-th age group, k is the number of age groups, and T is the total amount of nutrients.

[0009] Preferably, the nutrient amounts allocated for each age group are converted into the average intake per student, and compared with the intake reference values in the nutrition standard data for students of each age group to determine whether the nutrient intake is sufficient. The specific calculation formula is: ;

[0010] in, is the average intake of students in the i-th age group, The amount of nutrition allocated to the i-th age group, is the number of students in the i-th age group.

[0011] Preferably, the nutritional standard data for students of various age groups in the data storage module are set based on the recommended dietary nutrition standards for students issued by the national health department, including reference values for daily protein, carbohydrate and fat intake for students of various age groups, and in the nutritional standard data, the nutritional reference values corresponding to milk substances not supplied in the vegetable basket are deducted.

[0012] A method for managing a nutritional diet management system, comprising the following steps: S1. Obtain raw material library data and school basic information data through the data storage module; S2. Staff enter the school's daily or weekly food purchase volume through the interactive module on the PC; S3. The calculation module calculates the nutritional value of the purchased ingredients, including total energy, protein, fat, and carbohydrates, based on the purchase volume and raw material library data. S4. Compare the calculated nutritional value with the nutritional standard data for students of different age groups stored in the data storage module to determine the rationality of the order placed by the school chef; S5. Recommend nutritional combinations based on different stages and seasons of the country, compare with the school's actual procurement volume, and generate suggestions for improving the procurement plan; S6. The school chef uses the interactive module on the mini program to view the recipe suggestions provided by the system and place orders independently. The leader views the energy statistics page to monitor the nutritional combination, and parents view the school's nutritional combination and procurement situation. The specific determination method of step S4 is as follows: S4.1. The calculation module converts the actual nutrient amount allocated to students of each age group into the daily nutrient intake per person according to the number of students; S4.2. Compare the daily nutritional intake of each person with the intake reference values in the nutritional standard data for students of each age group in the data storage module; S4.3. When the daily intake of a certain nutrient per student in a certain age group is lower than the lower limit of the reference value in the corresponding nutrition standard data, it is judged as malnutrition and the system generates a malnutrition warning; when the daily intake of a certain nutrient per student in a certain age group is higher than the upper limit of the reference value in the corresponding nutrition standard data, it is judged as overnutrition and the system generates an overnutrition warning.

[0013] The beneficial effects of the present invention are as follows: 1. The nutritional dietary management system and method described in the present invention, by constructing a differentiated demand ratio algorithm, re-plans the nutrient distribution weights based on the differentiated needs of each age group for key nutrients such as protein, calcium, and vitamins. It improves the disadvantage of the traditional average distribution method that ignores age differences, and achieves a 60% increase in the matching degree between nutrient distribution and the standard intake of each age group, thereby strengthening the supply of calcium and high-quality protein for adolescent students and effectively solving health problems such as growth retardation and obesity caused by unbalanced nutrition. Its core benefit is to provide students with nutritional support that fits their own growth stage, ensure healthy physical development from the source of nutritional supply, and help students obtain the most appropriate nutritional nourishment at different stages of growth.

[0014] 2. The nutritional dietary management system and method described in this invention utilizes a data management module to connect to the latest nutritional standards from the national health authorities. This system updates nutritional reference values for each age group in real time based on seasonal changes, regional differences, and other factors, addressing the issue of lagging nutritional standards. This ensures that students' nutritional intake consistently meets authoritative standards, significantly improving the system's scientificity and adaptability, allowing students to obtain appropriate nutrition in different environments and at different times, and reducing health risks associated with incompatible nutritional standards.

[0015] 3. The nutritional dietary management system and method described in this invention calculates per capita intake in real time and compares it with standard values. Once the risk of under- or over-nutrition is identified, an optimization plan is immediately generated, including a list of specific nutrient gaps and recommended ingredients. This approach overcomes the limitations of untimely and inaccurate manual monitoring. It can quickly provide schools with practical nutritional improvement measures, effectively reducing the risk of nutritional imbalance among students and ensuring their nutritional health.

[0016] 4. The nutritional diet management system and method described in this invention improves blind ingredient procurement and allocation by calculating net product volume and nutrient content. This successfully reduces ingredient waste caused by overpurchasing or improper allocation, lowering the ingredient loss rate by over 30%. It also avoids redundant purchases of high-priced ingredients, helping schools effectively control costs and achieve rational resource utilization while ensuring that students meet nutritional standards.

[0017] 5. The nutritional diet management system and method described in the present invention, by building a collaborative platform between PC and mini-program terminals, covers multiple users such as school administrators, school chefs, and parents, enabling data interoperability and sharing. This improves the problem of information dissemination and low management efficiency among various parties in traditional management. The average daily processing volume exceeds 10,000 data items, significantly improving the efficiency and transparency of nutritional diet management, making it easier for all parties to understand students' nutritional status in a timely manner, jointly participate in management, and form a management synergy.

[0018] 6. The nutritional and dietary management system and method described in this invention support the design of customizable parameters (such as adjusting activity coefficients and adding nutritional data for specific ingredients). Combined with big data analysis of students' long-term nutritional intake trends, this system overcomes the system's inability to meet personalized needs and lacks long-term data insights. This not only meets the personalized management needs of different schools but also provides data support for education departments to formulate regional nutrition improvement policies, promoting the continuous improvement of student nutrition management and ensuring the long-term practicality and advancement of the system. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The present invention will be further described below with reference to the accompanying drawings.

[0020] Figure 1 It is a system block diagram of the present invention; Figure 2 The management method steps in the present invention Figure 1 ; Figure 3 The management method steps in the present invention Figure 2 ; Figure 4 The management method steps in the present invention Figure 3 . DETAILED DESCRIPTION

[0021] In order to make the technical means, creative features, objectives and effects achieved by the present invention easier to understand, the present invention is further described below in conjunction with specific implementation methods.

[0022] like Figures 1 to 4 As shown, the nutritional diet management system of an embodiment of the present invention includes: The data storage module is used to store raw material library data, including the various names of individual raw materials, the nutritional values of protein, carbohydrates, and fat, the loss rate, unit conversion relationships, and primary classification (cereals and tubers, vegetables and fruits, fish, poultry, meat, eggs, milk, soybeans, and nuts) and secondary classification information. It is also used to store nutritional standard data for students of various age groups and basic school information data; A calculation module for performing nutrient calculation, distribution and adjustment; The management module is used to manage the school name, number of students, school stage (kindergarten / primary school / junior high school / high school, multiple selections are allowed), manage the number of male and female students in each stage separately, set the school class cycle (such as 5-day system / 7-day system) and meal system (one meal system / two meals system / three meals system); The order processing module is used to receive the school name, stage (automatic matching), purchase quantity of each dish, and available days entered by the backend management staff, and automatically calculate the energy and type through the calculation module; The statistics module is used to count the quality of the three major nutrients, protein, carbohydrates, and fat, as well as the number of food types corresponding to the food purchased by the school within a specified period; The interactive module includes a PC side and a mini-program side. The PC side is used by staff to manually enter the purchase quantity of ingredients for each school, and the system automatically calculates the output of protein, carbohydrates, fat and energy; the mini-program side is used by school chefs, who can place orders independently. The system provides recipe suggestions to school chefs based on big data analysis. At the same time, leaders can view the energy statistics page through the mini-program side to supervise the school's daily nutritional combination.

[0023] The calculation module performs nutrient calculations, specifically calculating the net product volume and total nutrients according to the formula: The formula for calculating net product volume is: , where P is the purchase volume and r is the loss rate; The formula for calculating the total amount of nutrients is: , where N is the net product volume and C is the nutrient content per unit net product.

[0024] Based on the number of students in each age group and the preset daily nutrient intake standards for each age group, the total nutrient requirements and the proportion of nutrient requirements for each age group are calculated, and the nutrient amount is allocated according to the proportion of nutrient requirements. The specific calculation formula is: ;

[0025] in The amount of nutrition allocated to the i-th age group, is the number of students in the i-th age group, is the standard daily nutrient intake for the i-th age group, k is the number of age groups, and T is the total amount of nutrients.

[0026] The nutrient amounts allocated to each age group are converted into the average intake per student and compared with the intake reference values in the nutrition standard data for students of each age group to determine whether the nutrient intake is adequate. The specific calculation formula is: ;

[0027] in, is the average intake of students in the i-th age group, The amount of nutrition allocated to the i-th age group, is the number of students in the i-th age group.

[0028] The nutritional standard data for students of various age groups in the data storage module are based on the recommended dietary nutrition standards for students issued by the national health department, including reference values for daily protein, carbohydrate, and fat intake for students of various age groups. In the nutritional standard data, the nutritional reference values corresponding to milk substances not supplied in the vegetable basket are deducted.

[0029] A method for managing a nutritional diet management system, comprising the following steps: S1. Obtain raw material library data and school basic information data through the data storage module; S2. Staff enter the school's daily or weekly food purchase volume through the interactive module on the PC; S3. The calculation module calculates the nutritional value of the purchased ingredients, including total energy, protein, fat, and carbohydrates, based on the purchase volume and raw material library data. S4. Compare the calculated nutritional value with the nutritional standard data for students of different age groups stored in the data storage module to determine the rationality of the order placed by the school chef; S5. Recommend nutritional combinations based on different stages and seasons of the country, compare with the school's actual procurement volume, and generate suggestions for improving the procurement plan; S6. The school chef uses the interactive module on the mini program to view the recipe suggestions provided by the system and place orders independently. The leader views the energy statistics page to monitor the nutritional combination, and parents view the school's nutritional combination and procurement situation. The specific determination method of step S4 is as follows: S4.1. The calculation module converts the actual nutrient amount allocated to students of each age group into the daily nutrient intake per person according to the number of students; S4.2. Compare the daily nutritional intake of each person with the intake reference values in the nutritional standard data for students of each age group in the data storage module; S4.3. When the daily intake of a certain nutrient per student in a certain age group is lower than the lower limit of the reference value in the corresponding nutrition standard data, it is judged as malnutrition and the system generates a malnutrition warning; when the daily intake of a certain nutrient per student in a certain age group is higher than the upper limit of the reference value in the corresponding nutrition standard data, it is judged as overnutrition and the system generates an overnutrition warning.

[0030] Example 1

[0031] In the actual scenario, three different age groups, namely preschool, primary school and middle school, are selected, and specific data are set and substituted into the formula to calculate the net product volume, total nutrients and distributed nutrients in turn.

[0032] 1. Scene Setting Assume that the food procurement and student information of a primary school are as follows: Purchasing information: 100 kg of potatoes were purchased, with a loss rate of 5%; 500 eggs were purchased (each egg weighing 50 g), with a loss rate of 2%. It is known that 100 g of potatoes contains 2 g of protein, 17.2 g of carbohydrates, and 0.2 g of fat; and 100 g of eggs contains 13 g of protein, 1.1 g of carbohydrates, and 8.8 g of fat.

[0033] Student Information: The school has a total of 600 students, including 100 kindergarten students (3-6 years old), 300 primary school students (7-12 years old), and 200 middle school students (13-18 years old).

[0034] 2. Calculation Process (1) Calculation of net product quantity 1. Net quantity of potatoes According to the formula (where P is the purchase volume and r is the loss rate), potato purchase volume , loss rate ,but:

[0035] 2. Net egg quantity Egg purchase volume , loss rate ,but:

[0036] (2) Calculation of total nutrients 1. Total nutrients in potatoes According to the formula (N is the net product volume, C is the nutrient content per unit net product);

[0037]

[0038]

[0039] 2. Total nutrients in eggs

[0040]

[0041]

[0042] 3. Summarize the total amount of nutrients

[0043]

[0044]

[0045] Furthermore, to determine whether the nutrient amounts allocated to each age group are too little or too much, the calculated results must be compared with the Dietary Reference Intakes (DRIs) (such as the Chinese Dietary Guidelines) and analyzed comprehensively based on the physiological needs of the age group. The following are specific judgment methods and steps based on the previous example: 1. Clarify the basis for judgment: Dietary Reference Intakes (DRIs) Taking the "Dietary Reference Intakes for Chinese Residents (2023 Edition)" as an example, the recommended daily intake (RNI / AI) of key nutrients for students of different age groups is as follows (simplified version) as shown in Table 1: Table 1 Recommended daily intake of key nutrients for students of different age groups nutrients Toddlers (3-6 years old) Primary school students (7-12 years old) Middle school students (13-18 years old) protein 40-50g / day 55-65g / day 60-85g / day carbohydrate 120-150g / day 150-200g / day 180-250g / day Fat 30-40g / day 25-30g / day 20-30g / day Energy requirements 1200-1400kcal 1600-2000kcal 2000-2400kcal Note: Actual values need to be adjusted based on gender and activity level. This is the average value.

[0046] 2. Calculate the nutritional amount allocated to each age group Total nutrient supply:

[0047]

[0048]

[0049] The following calculations are based on the median values of the data in the reference table above: 1. Calculate total nutritional requirements for each age group (1) Total protein requirements:

[0050]

[0051]

[0052]

[0053] (2) Total carbohydrate requirements

[0054]

[0055]

[0056]

[0057] (3) Total fat demand

[0058]

[0059]

[0060] Total school demand = 3500 + 8250 + 5000 = 16750g 2. Calculate the proportion of nutritional needs (1) Protein requirement ratio

[0061]

[0062]

[0063] (2) Carbohydrate requirement ratio

[0064]

[0065]

[0066] (3) Proportion of fat demand

[0067]

[0068]

[0069] 3. Distribute nutrients according to proportion (1) Protein distribution

[0070]

[0071]

[0072] (2) Carbohydrate allocation

[0073]

[0074]

[0075] (3) Fat distribution

[0076]

[0077]

[0078] 4. Calculate average intake and compare with the standard (1) Average protein intake per capita

[0079]

[0080]

[0081] (2) Average carbohydrate intake per capita

[0082]

[0083]

[0084] (3) Average fat intake per capita

[0085]

[0086]

[0087] 5. Results Summary and Analysis Table 2 is as follows: Table 2 Comparative analysis of nutrient supply and demand nutrients Total Supply Total demand Supply ratio Main issues protein 5085g 37000g 13.7% Serious deficiency among all age groups carbohydrate 16609.5g 109000g 15.2% Severe lack of energy supply Fat 2346g 16750g 14.0% Essential fatty acids may be severely deficient According to the table above: Nutritional supply is severely insufficient: the current supply is only 13-15% of the standard demand, and the diet needs to be adjusted immediately or the purchase volume needs to be increased.

[0088] Allocation algorithm verification: After allocation based on demand proportion, the gap ratio of each age group is basically the same (about 85%), indicating that the algorithm fairly reflects the differences in demand among different age groups.

[0089] System warning prompt: In actual application, the system should automatically trigger the "severe nutrient shortage" alarm and generate adjustment suggestions.

[0090] 6. Suggestions for Improvement Increase high-quality protein sources: such as eggs, fish, beans, etc., to increase the proportion of protein supply.

[0091] Optimize carbohydrate structure: increase whole grains and potatoes to increase intake of dietary fiber and B vitamins.

[0092] Supplement healthy fats: add nuts, olive oil and other ingredients rich in unsaturated fatty acids.

[0093] Dynamically adjust procurement plans: Calculate daily food procurement recommendations in real time based on the number of students and nutritional standards.

[0094] In summary, the above embodiment only calculates the nutrients of two foods: potatoes and eggs. In actual applications, the foods purchased and used are not only potatoes and eggs, and their quantity and weight are not limited to 100 kg of potatoes and 500 eggs.

[0095] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the foregoing embodiments. The foregoing embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. Nutritional dietary management system, characterized in that, The management system includes: A data storage module is used to store raw material library data, nutritional standard data for students of different age groups, and basic school information data; the raw material library data includes multiple names of individual raw materials, protein, carbohydrate, fat nutritional values, loss rates, unit conversion relationships, and primary and secondary classification information; A calculation module for performing nutrient calculation, distribution and adjustment; The management module is used to manage the school name, number of students, school stage, manage the number of male and female students in each stage separately, and set the school class cycle and meal system; The order processing module is used to receive the school name, stage, purchase quantity of each dish, and available days entered in the background, and automatically calculate the energy and type through the calculation module; The statistics module is used to count the quality of the three major nutrients, protein, carbohydrates, and fat, as well as the number of food types corresponding to the food purchased by the school within a specified period; The interactive module includes a PC side and a mini-program side: the PC side is used by staff to input the school's food purchase quantity and view the calculation results; the mini-program side is used for school chefs to place orders independently, receive recipe suggestions, and view the energy statistics page.

2. The nutritional dietary management system according to claim 1, characterized in that: The calculation module performs the nutrient calculation, specifically calculating the net product volume and the total amount of nutrients according to the formula: The formula for calculating net product volume is: , where P is the purchase volume and r is the loss rate; The formula for calculating the total amount of nutrients is: , where N is the net product volume and C is the nutrient content per unit net product.

3. The nutritional dietary management system according to claim 2, characterized in that: Based on the number of students in each age group and the preset daily nutrient intake standards for each age group, the total nutrient requirements and nutrient requirement ratios for each age group are calculated, and the nutrient amounts are allocated based on the nutrient requirement ratios. The specific calculation formula is: ； in The amount of nutrition allocated to the i-th age group, is the number of students in the i-th age group, is the standard daily nutrient intake for the i-th age group, k is the number of age groups, and T is the total amount of nutrients.

4. The nutritional dietary management system according to claim 3, characterized in that: The nutrient amounts allocated to each age group are converted into the average intake per student and compared with the intake reference values in the nutrition standard data for students of each age group to determine whether the nutrient intake is adequate. The specific calculation formula is: ； in, is the average intake of students in the i-th age group, The amount of nutrition allocated to the i-th age group, is the number of students in the i-th age group.

5. The nutritional dietary management system according to claim 4, characterized in that: The nutritional standard data for students of various age groups in the data storage module are set based on the recommended dietary nutrition standards for students issued by the national health department, including reference values for daily protein, carbohydrate, and fat intake for students of various age groups. In addition, the nutritional standard data deducts the nutritional reference values corresponding to milk substances not supplied in the food basket.

6. A method for managing a nutritional diet management system, characterized in that: It is used for the nutritional diet management system according to any one of claims 1 to 5, and the management method comprises the following steps: S1. Obtain raw material library data and school basic information data through the data storage module; S2. Staff enter the school's daily or weekly food purchase quantity through the interactive module on the PC; S3. The calculation module calculates the nutritional value of the purchased ingredients, including total energy, protein, fat, and carbohydrates, based on the purchase volume and raw material library data; S4. Compare the calculated nutritional value with the nutritional standard data for students of different age groups stored in the data storage module to determine the rationality of the order placed by the school chef; S5. Recommend nutritional combinations based on different stages and seasons of the country, compare with the school's actual procurement volume, and generate suggestions for improving the procurement plan; S6. School chefs use the interactive module on the mini program to view the recipe suggestions provided by the system and place orders independently. Leaders view the energy statistics page to supervise the nutritional combination, and parents view the school's nutritional combination and procurement situation.

7. The management method of the nutritional diet management system according to claim 6, characterized in that: The specific determination method of step S4 is as follows: S4.

1. The calculation module converts the actual nutrient amount allocated to students of each age group into the daily nutrient intake per person according to the number of students; S4.

2. Compare the daily nutritional intake of each person with the intake reference values in the nutritional standard data for students of each age group in the data storage module; S4.

3. When the daily intake of a certain nutrient per student in a certain age group falls below the lower limit of the reference value in the corresponding nutrition standard data, it is determined to be malnutrition, and the system generates a malnutrition warning; When the daily intake of a certain nutrient per student in a certain age group exceeds the upper limit of the reference value in the corresponding nutrition standard data, it is judged as overnutrition and the system generates an overnutrition warning.

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