Food suggestion device, food suggestion method, and program

Abstract

A food suggestion device (100) is provided with: a storage unit that stores held food information including first type information indicating the type of a first held food, start date information indicating the start date of holding, and storable day number information indicating the number of storable days, and suggested food information including first type information indicating the type of the first held food, the start date information indicating the start date of holding, and the storable day number information indicating the storable day number; the suggested food information includes second type information indicating the type of the food and suggested date information indicating the suggested date on which the food of the second type information is suggested; a determination unit (140) that determines a suggestion interval until a first held food is suggested next time on the basis of the number of first elapsed days from the holding start date indicated by the start date information and the number of storable days indicated by the storable day number information; and a control unit (160) that, when a second number of days from a suggestion date indicated by suggestion date information corresponding to second type information indicating that the type of the first held food is the same as that of the first held food is longer than a suggestion interval, gives a presentation instruction with the first held food as a suggestion candidate, and, if the second number of days from the suggestion date indicated by the suggestion date information corresponding to the second type information indicating that the type of the first held food is the same as that of the first held food. Otherwise, the first holding food is not used as the suggestion candidate to give a prompt instruction.

Description

Technical Field

[0001] This disclosure relates to food recommendation devices, food recommendation methods, and procedures. Background Technology

[0002] Patent Document 1 discloses a technique that, based on a user's inventory information of ingredients, suggests one or more recipes from multiple recipes that include the user's ingredients. This technique reduces food waste by prioritizing ingredients with earlier purchase dates or closer expiration dates and suggesting recipes that include these ingredients.

[0003] (Existing technical literature) (Patent Documents) Patent Document 1: Japanese Patent Application Publication No. 2022-074812 Summary of the Invention

[0004] The problem that the invention aims to solve This disclosure provides a food recommendation device, etc., that can encourage users to consume food in a planned manner.

[0005] Methods for solving problems One aspect of this disclosure relates to a food recommendation device that provides consumption recommendations for one or more food items held by a user. The food recommendation device includes: a storage unit storing held food information and first recommended food information. The held food information includes first category information indicating the type of the first held food included in the one or more held food items, start date information indicating the start date of holding the first held food, and shelf life information indicating the shelf life of the first held food. The first recommended food information includes second category information indicating the type of food, and recommendation date information indicating the date on which the food recommendation device recommended the food of the second category information. A decision unit is also included. Based on the first elapsed days and the number of days that can be stored as shown in the number of days that can be stored information, a recommendation interval is determined until the next recommendation is made for the first held food. The first elapsed days is the number of days elapsed from the start holding date shown in the start date information. The control unit, if the second elapsed days is longer than the recommendation interval, prompts the first held food as a recommendation candidate, and if the second elapsed days is shorter than the recommendation interval, does not prompt the first held food as a recommendation candidate. The second elapsed days is the number of days elapsed from the recommendation date shown in the recommendation date information corresponding to the recommendation date information showing that the first held food is of the same type as the second type.

[0006] Furthermore, one aspect of this disclosure relates to a food recommendation method performed by a food recommendation device, which is a device for recommending the consumption of one or more food items held by a user. In this food recommendation method, held food information is acquired, including first category information indicating the type of a first held food item among the one or more held food items, start date information indicating the start date of holding the first held food item, and shelf life information indicating the shelf life of the first held food item. Based on a first elapsed number of days and the shelf life information, a recommendation interval is determined until the next recommendation for the first held food item. The first elapsed number of days is... First recommended food information is obtained from the number of days elapsed since the start holding date shown in the start date information. The first recommended food information includes second category information showing the type of food and recommendation date information showing the recommendation date on which the food recommendation device recommended the food of the second category information. If the second elapsed days are longer than the recommendation interval, the first held food is indicated as a recommendation candidate. If the second elapsed days are shorter than the recommendation interval, the first held food is not indicated as a recommendation candidate. The second elapsed days are the number of days elapsed since the recommendation date shown in the recommendation date information corresponding to the second category information that is the same type as the first held food.

[0007] Furthermore, these general or specific methods can be implemented by non-transitory recording media such as devices, integrated circuits, computer programs, or computer-readable CD-ROMs, or by any combination of devices, integrated circuits, computer programs, and non-transitory recording media.

[0008] Invention Effects The food suggestion device and the like disclosed herein can encourage users to consume food in a planned manner. Attached Figure Description

[0009] Figure 1 This is a diagram illustrating the outline of the food recommendation device according to Embodiment 1.

[0010] Figure 2 This is a block diagram illustrating an example of the hardware configuration of the food recommendation device according to Embodiment 1.

[0011] Figure 3 This is a block diagram illustrating an example of the functional configuration of the food recommendation device according to Embodiment 1.

[0012] Figure 4 This is a diagram illustrating an example of a database (DB) that can store the number of days.

[0013] Figure 5 This is a diagram showing an example of holding a food DB.

[0014] Figure 6 This is a diagram illustrating an example of a UI that receives input from a user related to the consumption of food.

[0015] Figure 7 This is a diagram illustrating an example of a UI that receives input from a user related to the consumption of food.

[0016] Figure 8 This is a graph showing the relationship between the first elapsed day and the food loss index for each number of days that can be preserved.

[0017] Figure 9 This is a diagram showing an example of a recommended interval determination table used to determine recommended intervals based on the food loss index and the number of days it can be stored.

[0018] Figure 10 This is an example of a screen displayed on a display based on prompts or instructions.

[0019] Figure 11 This is a graph illustrating an example of the rationale behind recommendations corresponding to the food loss index.

[0020] Figure 12 This is a diagram showing an example of a recommended food database.

[0021] Figure 13 This is a flowchart illustrating an example of food registration processing performed by the food recommendation device according to Embodiment 1.

[0022] Figure 14 This is a flowchart illustrating an example of food recommendation processing performed by the food recommendation device according to Embodiment 1.

[0023] Figure 15 This is a diagram illustrating the outline of the food recommendation device according to Embodiment 2.

[0024] Figure 16 This is a block diagram illustrating an example of the hardware configuration of the food recommendation device according to Embodiment 2.

[0025] Figure 17 This is a block diagram illustrating an example of the functional configuration of the food recommendation system according to Embodiment 2.

[0026] Figure 18 This is a diagram showing an example of a recommended interval determination table used to determine the recommended interval based on the first elapsed day and the number of days that can be saved.

[0027] Figure 19 This is another example of a screen displayed on the display based on prompts or instructions. Detailed Implementation

[0028] (This forms the basis of the knowledge disclosed) It is known that the shelf life of food varies depending on its type. Shelf life, for example, is the number of days from production to the date it is safe to consume. For instance, root vegetables have a longer shelf life than leafy vegetables. Thus, when a user possesses both foods with long and short shelf lives, and recipes are suggested prioritizing those with earlier purchase dates or closer consumption periods, as in Patent Document 1, recipes including both long and short shelf-life foods will be suggested nearing their expiration dates. Therefore, the frequency with which consumption of these foods is suggested differs. Consequently, it may be impossible to plan for the consumption of long-shelf-life foods, and thus, to fully consume them.

[0029] In recent years, the Sustainable Development Goals (SDGs) have been proposed as goals that humanity should strive to achieve by 2030 so that it can continue to live on Earth. SDG 12, "Responsible Consumption and Production," emphasizes reducing food waste, and consumers are increasingly aware of the importance of addressing food waste in their homes.

[0030] Therefore, the inventors of this invention have invented a food recommendation device that can encourage users to consume food in a planned manner and contribute to achieving SDGs.

[0031] The food recommendation device according to the first aspect of this disclosure is a device for recommending the consumption of one or more food items held by a user. The food recommendation device includes: a storage unit storing held food information and first recommended food information; the held food information including first category information indicating the type of the first held food included in the one or more held food items, start date information indicating the start date of holding the first held food, and shelf life information indicating the shelf life of the first held food; the first recommended food information including second category information indicating the type of food, and recommendation date information indicating the date on which the food recommendation device recommended the food of the second category information; and a decision unit. Based on the first elapsed days and the number of days that can be stored as shown in the number of days that can be stored information, a recommendation interval is determined until the next recommendation is made for the first held food. The first elapsed days is the number of days elapsed from the start holding date shown in the start date information. The control unit, if the second elapsed days is longer than the recommendation interval, prompts the first held food as a recommendation candidate, and if the second elapsed days is shorter than the recommendation interval, does not prompt the first held food as a recommendation candidate. The second elapsed days is the number of days elapsed from the recommendation date shown in the recommendation date information corresponding to the recommendation date information showing that the first held food is of the same type as the second type.

[0032] Accordingly, the recommended interval is determined based on the first elapsed day from the start date of possession of the food and the shelf life of the food. Whether to remind users to consume the food is then determined by comparing the recommended interval with the second elapsed day from the previous recommended date. In this way, because the shelf life of the food is taken into account when deciding whether to recommend food consumption to users, users can be encouraged to consume food in a planned manner without needing to be aware of the shelf life of each food item. Therefore, this contributes to achieving the SDGs.

[0033] The food recommendation device according to the second aspect of this disclosure is based on the food recommendation device according to the first aspect, wherein the decision unit determines the recommendation interval to be shorter as the number of days elapsed in the first aspect is longer.

[0034] Therefore, the closer to the end of the shelf life of food (i.e., the expiration date), the higher the frequency of recommendations, which can encourage users to prioritize the consumption of food that is close to its expiration date.

[0035] The food recommendation device according to the third aspect of this disclosure is based on the food recommendation device according to the first or second aspect, wherein the decision unit determines the recommendation interval to be shorter the shorter the shelf life.

[0036] Therefore, increasing the frequency of recommendations for foods that are readily available and nearing the end of their shelf life (i.e., their expiration date) can encourage consumers to prioritize consuming those foods.

[0037] The food recommendation device according to the fourth aspect of this disclosure is based on the food recommendation device according to any one of the first to third aspects, wherein the decision unit determines the recommendation interval according to the type of the more than one food held.

[0038] Therefore, since the recommendation interval can be changed according to more than one type of food, recommendations can be made for the food at a frequency appropriate to the type of food being held.

[0039] The food recommendation device according to the fifth aspect of this disclosure is based on the food recommendation device according to any one of the first to fourth aspects. The decision unit calculates a food loss index that shows the degree of deterioration of the first held food based on the first elapsed days and the number of days that can be stored. Based on the food loss index and the number of days that can be stored, the decision unit determines the recommendation interval.

[0040] Therefore, since the degree of deterioration of held food can be assessed using the food loss index regardless of the number of days it can be stored, the process for determining the recommended interval can be simplified.

[0041] The food recommendation device according to the sixth aspect of this disclosure is based on the food recommendation device according to the fifth aspect. The more than one food held includes the first food held and the second food held. The decision unit calculates the food loss index for each of the more than one food held. When the difference between the first food loss index of the first food held and the second food loss index of the second food held is less than or equal to a first threshold, the control unit gives priority to the food held with the shorter shelf life between the first food held and the second food held.

[0042] Therefore, when food loss indices are similar, it can encourage users to prioritize consuming the food held by the brand with the shorter shelf life.

[0043] The food suggestion device according to the seventh aspect of this disclosure is based on the food suggestion device according to the fifth or sixth aspect. The more than one food held includes the first food held and the second food held. The decision unit calculates the food loss index for each of the more than one food held. When the difference between the first food loss index of the first food held and the second food loss index of the second food held is less than or equal to a first threshold, the control unit gives priority to the food held in greater quantity than the first food held or the second food held.

[0044] Therefore, when food loss indices are similar, it can encourage users to prioritize consuming the food held by the party with the larger holdings.

[0045] The food suggestion device according to the eighth aspect of this disclosure is based on the food suggestion device according to any one of the fifth to seventh aspects. The decision unit calculates the food loss index for each of the plurality of food holdings, including the one or more food holdings. The control unit determines a plurality of suggestion candidates and provides prompts in such a way that the more suggestion candidates among the determined plurality of suggestion candidates whose calculated food loss index is greater than a second threshold, the more suggestion candidates are prompted in the specified prompt area.

[0046] Therefore, it allows users to confirm the expiration date of food products.

[0047] The food recommendation device according to the ninth aspect of this disclosure is based on the food recommendation device according to any one of the fifth to eighth aspects, wherein the control unit provides prompts and instructions by displaying the recommendation candidates in different display modes according to the food loss index.

[0048] Therefore, it is easy to make users aware of the priority order of the foods that prompt them to consume.

[0049] The food recommendation device according to the 10th aspect of this disclosure is based on the food recommendation device according to any one of the 5th to 9th aspects, wherein the control unit provides a prompting instruction for the recommendation candidate along with the recommendation reason for deciding the recommendation candidate, and the recommendation reason is determined according to the food loss index of the recommendation candidate.

[0050] Therefore, it is possible to inform users of the reasons for recommendations corresponding to the degree of food deterioration.

[0051] The food recommendation device according to the 11th aspect of this disclosure is based on the food recommendation device according to any one of the 1st to 10th aspects, and the number of days that can be stored is changed according to the state of the food being held.

[0052] Therefore, even under different storage conditions and different rates of deterioration, it is possible to provide recommendations for food so that it can be consumed safely.

[0053] The food suggestion device according to the 12th aspect of this disclosure is based on the food suggestion device according to any one of the 1st to 11th aspects. The storage unit further stores the second suggested food information, which includes third category information indicating the type of food. If the second suggested food information indicates that the food of the third category is not suggested by the food suggestion device, the control unit will prompt the first held food as a suggestion candidate if the type indicated by the first category information is the same as the type indicated by the third category information.

[0054] The food recommendation method disclosed in the 13th aspect is a food recommendation method performed by a food recommendation device, which is a device for recommending the consumption of one or more food items held by a user. In this food recommendation method, food item information is acquired, including first category information indicating the type of a first food item included among the one or more held food items, start date information indicating the start date of holding the first food item, and shelf life information indicating the shelf life of the first food item. Based on the first elapsed days and the shelf life information, a recommendation interval is determined until the next recommendation for the first food item. The first elapsed days are from... The number of days elapsed since the start date of holding, as shown in the start date information, is used to obtain first recommended food information. The first recommended food information includes second category information indicating the type of food and recommendation date information indicating the date on which the food recommendation device recommended the food of the second category information. If the second elapsed days are longer than the recommendation interval, the first held food is indicated as a recommendation candidate. If the second elapsed days are shorter than the recommendation interval, the first held food is not indicated as a recommendation candidate. The second elapsed days are the number of days elapsed since the recommendation date shown in the recommendation date information corresponding to the second category information that is the same type as the first held food.

[0055] Accordingly, the recommended interval is determined based on the first elapsed day from the start date of possession of the food and the shelf life of the food. A comparison of the recommended interval with the second elapsed day from the previous recommended date determines whether to remind users to consume the food. In this way, by taking into account the shelf life of the food in order to decide whether to recommend consumption to users, users can be encouraged to consume food in a planned manner without needing to be aware of the shelf life of each food item. Therefore, this contributes to achieving the SDGs.

[0056] The procedure involved in the 14th aspect of this disclosure is used to cause a computer to execute the food recommendation method involved in the 13th aspect.

[0057] Furthermore, these general or specific methods can be implemented by devices, integrated circuits, computer programs, or non-transitory recording media such as computer-readable CD-ROMs, or by any combination of devices, integrated circuits, computer programs, and non-transitory recording media.

[0058] Hereinafter, embodiments will be described in detail with appropriate reference to the accompanying drawings. However, unnecessary details may be omitted. For example, detailed descriptions of well-known matters or repeated descriptions of substantially the same structures may be omitted. This is to avoid making the following description excessively lengthy and to facilitate understanding by those skilled in the art.

[0059] Furthermore, the accompanying drawings and the following description are provided by the inventors of the present invention to enable those skilled in the art to fully understand this disclosure, and are not intended to limit the scope of the technical solutions described herein.

[0060] (Implementation Method 1) [1-1. Composition] Figure 1 This is a diagram illustrating the outline of the food recommendation device according to Embodiment 1.

[0061] The food recommendation device 100 provides consumption suggestions for food items 11 to 15 held by user U1. The food recommendation device 100 supports user U1 in planning the consumption of food items 11 to 15. For example, when user U1 acquires food items 11 to 15, they register the information about the acquired food items 11 to 15 with the food recommendation device 100. Based on the registered information about the acquired food items and the recommended food information based on the recommendation performance up to that point, the food recommendation device 100 provides suggestions for the food to be consumed each time (e.g., at the time when user U1 is preparing to cook), so that user U1 can consume food items 11 to 15 in a planned manner. In other words, the food recommendation device 100 suggests the timing of planned consumption of the food acquired by user U1 according to the type of food. Here, planned consumption means consuming the food before its shelf life when user U1 can safely consume it, or before its optimal flavor period when the food's quality can be guaranteed. Unless otherwise specified, the concept of "best before" date will be included in the explanation of "shelf life". Alternatively, the concept of "shelf life" may be included within "best before" date.

[0062] Food items 11 to 15 can be ingredients such as vegetables, meat, fish, and rice, or processed foods made from these ingredients. Figure 1Examples of food items 11 to 15 include cabbage, onion, bok choy, carrot, and raw meat. Furthermore, the food item held can be a single item that is recommended by the food recommendation device 100 (i.e., selected as a recommendation). In other words, even if user U1 holds only one type of food, the food recommendation device 100 can support user U1 in planning the consumption of that food.

[0063] exist Figure 1 In this context, the food suggestion device 100, although exemplified as a smartphone, is not limited thereto and may be a tablet computer, a VPA (Virtual Personal Assistant) device, or a PC (Personal Computer).

[0064] Figure 2 This is a block diagram illustrating an example of the hardware configuration of the food recommendation device according to Embodiment 1.

[0065] like Figure 2 As shown, the food suggestion device 100 includes a processor 101, a main memory 102, a storage device 103, a communication interface 104, an input interface 105, a display 106, and a camera 107 as hardware components. However, for the food suggestion device 100, it is not necessary to have all of the above components if it only has one of the following: a communication interface 104, an input interface 105, a display 106, or a camera 107 that has the function of acquiring information; or a communication interface 104 and a display 106 that has the function of outputting information.

[0066] The processor 101 is a processor that executes programs stored in the storage device 103, etc.

[0067] Main memory 102 is a volatile storage area used to temporarily store data generated during processing by processor 101, or as a working area when processor 101 executes a program, or to temporarily store data received by communication IF 104 or data accepted by input IF 105.

[0068] Storage device 103 is a non-volatile storage area that holds various types of data, such as programs. Storage device 103 stores, for example, various data generated as a result of processing by processor 101. Furthermore, storage device 103 stores food holding information and suggested food information.

[0069] The Communication IF104 is a communication interface used for data transmission between external information devices such as smartphones, tablets, PCs, and servers. The Communication IF104 can be, for example, a wireless LAN interface, a Bluetooth (registered trademark) interface, or an interface for wireless communication. It can also be a USB (Universal Serial Bus) or a wired LAN interface, or an interface for wired communication. Furthermore, the Communication IF104 is not limited to these limitations and can also be a communication interface used for data transmission between external devices via a communication network.

[0070] Input IF105 is an interface used to accept input from the user. Input IF105 can be a pointing device such as a mouse, touchpad, touchscreen, or ballpoint sphere, or it can be a keyboard. Furthermore, input IF105 can also be an interface used to accept input via sound emitted by the user; that is, input IF105 can also be a microphone.

[0071] The display 106 is a device for displaying a portion of the processing results of the processor 101. The display 106 is, for example, a liquid crystal display (LCD) or an organic EL display.

[0072] Camera 107 has an optical system including lenses and an image sensor. Camera 107 generates image data by taking pictures. The generated image data can be still image data or moving image data. Camera 107 can be a color camera or a monochrome camera. Camera 107 can also be a stereo camera.

[0073] Figure 3 This is a block diagram illustrating an example of the functional configuration of the food recommendation device according to Embodiment 1.

[0074] The food recommendation device 100 includes an input receiving unit 110, a management unit 120, a storage days database (DB) 130, a held food database (DB) 131, a decision unit 140, a recommendation interval database (DB) 150, a control unit 160, a recommended food database (DB) 170, and a display unit 180.

[0075] Input receiving unit 110 accepts input from user U1. Specifically, input receiving unit 110 accepts input from user U1 related to the registration of food items 11 to 15, categorized by type. The registration-related input includes at least type information indicating the type of food. It may also include location information indicating the storage location of the acquired food. It may also include quantity information indicating the amount of food acquired. Input receiving unit 110 outputs the received information to management unit 120. Input receiving unit 110 outputs at least the accepted type information to management unit 120. If quantity information is further received, input receiving unit 110 outputs the quantity information along with the type information to management unit 120. Regarding the input related to registration, it can be input by the user U1 through the UI (User Interface) that allows the user U1 to select from the candidate options of food types, or it can be input by accepting text of food types, or by voice recognition, or by image recognition that obtains image data by taking a picture of the food or the invoice or QR code (registered trademark) when purchasing the food.

[0076] The input receiving unit 110 is implemented, for example, by an input IF 105. Alternatively, the input receiving unit 110 may be implemented by a communication IF 104 and a device (such as a keyboard or other input device) connected via the communication IF 104, or by a combination of a camera 107 and a processor 101 (i.e., a configuration for implementing image recognition).

[0077] When the management unit 120 receives category information from the input receiving unit 110, it generates start date information indicating the start holding date of the food item. Specifically, the management unit 120 generates start date information by setting the date on which the category information was received as the start holding date of the food item of the category indicated by the category information. The start holding date is, for example, set to the date and time when the processor 101 implementing the management unit 120 starts timing at the time the category information is received. Alternatively, the start date information can also be set to a date specified by the user U1. That is, the start date information can also be specified by the user U1 through input to the input receiving unit 110.

[0078] Furthermore, when the management unit 120 receives category information from the input receiving unit 110, it generates shelf-life information, which indicates the shelf-life of the food of the category indicated in the category information. Specifically, the management unit 120 uses the food category indicated in the category information to determine the shelf-life corresponding to the food category in advance by referring to the shelf-life DB130, which is a pre-established shelf-life database, and generates shelf-life information showing the determined shelf-life. When the management unit 120 further receives location information from the input receiving unit 110, it can also use the food storage location indicated in the location information to refer to the shelf-life DB130 to determine the shelf-life corresponding to the food category and storage location in advance. In addition, shelf-life information can also be generated based on input received by the user from the input receiving unit 110. That is, shelf-life information can also be generated based on the value of the shelf-life entered by the user.

[0079] Here, utilizing Figure 4 A specific example of the number of days that can be stored, DB130, will be explained. Figure 4 This is a diagram showing an example of a database that can save the number of days.

[0080] like Figure 4 As shown, in the shelf life DB130, a correspondence is established between the food ID, food type (food name), food storage location, and shelf life for identifying the food. Furthermore, in the shelf life DB130, as long as the food type and shelf life are correlated, the food ID and storage location do not necessarily need to be correlated. For example, the shelf life DB130 can be stored in storage device 103 or on an external server. If stored on an external server, the management unit 120 connects to the external server using communication IF 104 to refer to the shelf life DB130. Alternatively, the shelf life information can also be specified by user U1 through input to the input receiving unit 110.

[0081] Thus, when the management unit 120 obtains category information from the input receiving unit 110, it generates start date information and shelf life information, and generates held food information including category information, start date information, and shelf life information. The category information included in the held food information is an example of the first category information. Furthermore, if the management unit 120 obtains location information, it further generates held food information including location information. Also, if the management unit 120 obtains quantity information, it further generates held food information including quantity information. The held food information may not include shelf life information. When the held food information does not include shelf life information, the management unit 120 may refer to the shelf life DB130 based on the category information included in the held food information to determine the shelf life information corresponding to the held food information.

[0082] Here, the food holding information is generated based on the timing of the acquisition of category information and the type of food. That is, even if the types of food are the same, different timings in which the category information is acquired, or different types of food, will result in different food holding information generated by the management department 120. Furthermore, the food holding information can also be generated based on location information. In other words, even if the types of food are the same, different timings in which the category information is acquired, or different types of food, or different location information, will result in different food holding information generated by the management department 120.

[0083] Furthermore, the management unit 120 records the generated food holding information into the food holding DB131. The management unit 120 generates food holding information according to various categories of information and records the generated food holding information into the food holding DB131. At predetermined time intervals, the management unit 120 outputs the food holding information recorded in the food holding DB131 to the decision unit 140. The predetermined time intervals can be various time intervals over a pre-determined period, designated time intervals, or time intervals based on the execution of pre-determined processes.

[0084] The management unit 120 is implemented, for example, by the processor 101 using the main memory 102 to execute a program stored in the storage device 103.

[0085] Here, utilizing Figure 5 Specific examples of holding food item DB131 will be explained. Figure 5 This is a diagram showing an example of holding a food DB.

[0086] like Figure 5As shown, in the Food Holding DB131, a correspondence is established between the Food Holding ID, Food ID, Food Type (Food Name), Food Storage Location, Registration Date, and Number of Days that can be stored after registration of the food. A series of information corresponding to a Food Holding ID in the Food Holding DB131 constitutes a Food Holding Information. In other words, the Food Holding DB131 includes multiple Food Holding Information generated by the Management Department 120. The Food Holding DB131 is stored, for example, in the storage device 103. The storage device 103 storing the Food Holding DB131 is an example of a storage unit.

[0087] Furthermore, in the description of the input receiving unit 110, the management unit 120, and the food holding DB 131 up to this point, although the process of registering the food holding information related to the food obtained by user U1 up to the food holding DB 131 has been described, the food holding information included in the food holding DB 131 is updated according to consumption if user U1 consumes the food. In this case, the input receiving unit 110 accepts input from user U1 related to food consumption according to the type of food. The input related to consumption may also include type information indicating the type of food and quantity information indicating the amount of food consumed. The difference between the input related to registration and the input related to consumption is that the quantity information in the input related to registration shows a positive value, while the quantity information in the input related to consumption shows a negative value.

[0088] Accordingly, the management unit 120 determines the held food information corresponding to the type information included in the consumption-related input from the held food DB131, and updates the quantity information included in the determined held food information based on the quantity information included in the consumption-related input. That is, the management unit 120 subtracts the quantity of food shown in the quantity information included in the consumption-related input from the quantity of food shown in the determined held food information, updating the quantity information by displaying the result of the subtraction. Furthermore, if the result of the subtraction is 0, the management unit 120 can delete the determined held food information from the held food DB131, or it can append information indicating that there is no food corresponding to the determined held food information. If information indicating that there is no food corresponding to the determined held food information is appended, the held food information is not deleted but retained in the held food DB131.

[0089] Furthermore, the food holding information stored in the food holding DB131 can also be updated by input from the user U1 to the input receiving unit 110. For example, the number of days the food can be stored can be changed based on the input from the user U1.

[0090] Figure 6as well as Figure 7 This is a diagram illustrating an example of a UI that receives input from a user related to the consumption of food.

[0091] like Figure 6 As shown, UI111 displays a list of held food items and accepts input from this list for food items to be consumed. UI111 is generated based on the held food information included in the held food information database DB131. Along with the portion size, location, registration date, and expiration date shown in the held food information, UI111 also includes an edit button for navigation to UI112, which allows editing of this information. The expiration date is calculated by adding the number of days that can be saved to the registration date.

[0092] like Figure 7 As shown, UI112 is a UI used to edit the food holding information corresponding to the edit button that receives input in UI111. UI112 includes the portion size, location, registration date and period displayed after the food holding information is selected, as well as buttons for editing these items (">" in the figure). In UI112, for example, when input is made to the button corresponding to the portion size, the UI for editing the portion size is displayed, and the user can change the portion size by inputting into this UI. In editing the portion size, the user can input the portion size of the consumed food or the portion size of the remaining food. If the portion size of the consumed food is input, a subtraction operation is performed by subtracting the input portion from the portion size before editing, thereby updating the portion size of the food holding information to the calculated remaining portion size. If the portion size of the remaining food is input, the portion size of the food holding information is updated to the input remaining portion size.

[0093] The decision unit 140 determines the recommendation interval based on the food holding information output by the management unit 120. This recommendation interval is the period from recommending a food of the type indicated by the category information included in the food holding information to user U1 until the next recommendation to user U1. The decision unit 140 determines the recommendation interval for each piece of food holding information. Here, the food of the type indicated by the category information included in the food holding information to be processed is referred to as the first held food. In other words, the recommendation interval indicates the period from the date the last recommendation for consumption of a food of the same type as the first held food to the date of the next recommendation. Specifically, the decision unit 140 determines the recommendation interval based on the first elapsed days and the number of days that can be stored. The first elapsed days is the number of days elapsed since the start date indicated by the start date information included in the food holding information to be processed, and the number of days that can be stored is the number of days indicated by the number of days that can be stored included in the food holding information to be processed. The first elapsed number of days is, for example, the number of days elapsed from the start date of holding the food to the date when the decision-making department 140 obtains the food holding information from the management department 120 (i.e., the date of the decision-making recommended interval).

[0094] When determining the recommended interval, the decision unit 140 calculates a food loss index, which indicates the degree of deterioration of the first held food, based on the first elapsed day and the number of days it can be stored. The degree of deterioration refers to the extent to which the quality of the food has deteriorated. The degree of deterioration is an indicator that is inversely related to the freshness of the food. In other words, the degree of deterioration and freshness are indicators of the degree of quality of the food. Alternatively, the food loss index may also be referred to as the FL index.

[0095] Figure 8 This is a graph showing the relationship between the first elapsed day and the food loss index for each number of days that can be preserved.

[0096] Decision Department 140 can also utilize Figure 8 The relationship shown is used to calculate the food loss index based on the first elapsed day and the number of days that can be stored. For example, the decision unit 140 can also calculate the food loss index by dividing the first elapsed day by the number of days that can be stored. Figure 8 As shown, the food loss index can be proportional to the first elapsed day. Alternatively, the food loss index can be calculated with a value closer to 0 as it approaches the start date and closer to 1.0 as it approaches the expiration date. Furthermore, the food loss index only needs to increase as the first elapsed day increases (i.e., it only needs to increase monotonically relative to the first elapsed day), and does not need to be proportional to the first elapsed day. The decision unit 140 can also obtain relationship information from the suggested interval DB150 showing the relationship between the first elapsed day and the various shelf-life days.

[0097] The food loss index can also be determined by changing the method depending on the type of food. For example, the food loss index can be calculated as follows: if the food's quality deteriorates easily in the first half of its shelf life, the rate of increase in the food loss index during the first half of its shelf life is greater than the rate of increase during the second half. Conversely, if the food's quality deteriorates easily in the second half of its shelf life, the rate of increase in the food loss index during the second half of its shelf life is greater than the rate of increase during the first half.

[0098] Thus, when deciding on the recommended interval, the decision unit 140 determines the recommended interval based on the food loss index and the number of days the first held food can be stored, referring to the recommended interval decision table included in the recommended interval DB150.

[0099] Figure 9This is a diagram showing an example of a recommended interval determination table used to determine recommended intervals based on the food loss index and the number of days it can be stored.

[0100] like Figure 9 As shown, the recommended interval determination table establishes a correspondence between the food loss index and the number of days of shelf life, and the recommended interval. In the recommended interval determination table, the food loss index is divided into multiple levels. For example, in... Figure 9 In the food loss index, three levels are defined: 0.0 or higher and less than 0.4, 0.4 or higher and less than 0.8, and 0.8 or higher and less than 1.0. However, in the recommended interval determination table, the food loss index is not limited to being divided into three levels; it can be divided into two levels or even four or more levels if it is to be divided into multiple levels.

[0101] In the recommended interval determination table, the food loss index and the recommended interval are correlated in the following way: if the number of days that can be stored is the same, the larger the food loss index, the shorter the recommended interval. The longer the first elapsed day, the larger the calculated value of the food loss index. Therefore, the determination unit 140 determines the recommended interval in a way that the longer the first elapsed day, the shorter the recommended interval.

[0102] In the recommended interval determination table, the number of days that can be stored and the recommended interval are correlated in the following way: if the food loss index is the same, the shorter the number of days that can be stored, the shorter the recommended interval. Therefore, the determination unit 140 determines the recommended interval in such a way that the shorter the number of days that can be stored, the shorter the recommended interval will be.

[0103] Furthermore, the decision unit 140 determines the recommended interval based on the information of each food item held. Since the information on the food items held is generated according to the timing of obtaining the type information and according to the type of food, the decision unit 140 determines the recommended interval based on each food item shown in the generated information on the food items held.

[0104] The decision unit 140 is implemented, for example, by the processor 101 using the main memory 102 to execute a program stored in the storage device 103.

[0105] The recommended interval DB150 includes a recommended interval determination table. Furthermore, the recommended interval DB150 may also store relational information showing the relationship between the first elapsed days and the food loss index for each storable day. The recommended interval DB150 is stored, for example, by storage device 103.

[0106] The control unit 160 compares the recommendation interval determined by the decision unit 140 with the second elapsed number of days, and decides whether to prompt the first held food item based on the comparison result. The second elapsed number of days is the number of days elapsed from the last recommendation date when a food item of the same type as the first held food item was recommended to the user U1 until the decision on whether to prompt the first held food item is made. The second elapsed number of days is determined based on the first recommended food information obtained by referring to the recommended food DB170. The first recommended food information is included in the recommended food DB170, and the first recommended food information includes second category information showing the type of food, and recommendation date information showing the recommendation date when the food recommendation device 100 recommended the food item of the second category information. In other words, the first recommended food information shows the past performance (recommendation history) of recommended foods recommended by the food recommendation device 100.

[0107] In deciding whether to prompt the first held food item, if the second elapsed days are longer than the recommended interval determined by the decision unit 140, the control unit 160 will prompt the first held food item as a suggested candidate. By prompting, the control unit 160 will cause the display unit 180 to provide a prompt to encourage the consumption of the first held food item. Specifically, the control unit 160 will output a control signal to the display unit 180 to provide the aforementioned prompt. The control signal may include, for example, depiction data that describes a message encouraging the consumption of the first held food item. Furthermore, if the second elapsed days are shorter than the recommended interval, the control unit 160 will not prompt the first held food item as a suggested candidate. Since the control unit 160 does not provide a prompt, the display unit 180 will not provide a prompt to encourage the consumption of the first held food item.

[0108] Furthermore, if the suggested interval is the same as the number of days elapsed in the second period, the control unit 160 may prompt the display unit 180 to consume the food held by the first person, or it may choose not to do so. Whether to prompt in this case can be decided in advance or specified by the user U1.

[0109] Furthermore, when multiple food items are determined to be recommended (i.e., recommended candidate food items), the control unit 160 may prioritize recommending the food item with the higher food loss index. When multiple food items are determined to be recommended and have similar food loss indices, the control unit 160 may also prioritize recommending the food item with the shorter shelf life. In other words, the control unit 160 determines whether the difference between the first food loss index of the first food item and the second food loss index of a different food item is below a first threshold. If the difference is below the first threshold, the control unit may prioritize recommending the food item with the shorter shelf life between the first and second food items.

[0110] Alternatively, when the food loss index of multiple held food items is the same or similar among them, the control unit 160 may prioritize prompting the food item with the larger quantity. In other words, the control unit 160 determines whether the difference between the first food loss index of the first held food item and the second food loss index of the second held food item (which is different from the first held food item) is below a first threshold. If the difference is below the first threshold, the control unit 160 may prioritize prompting the food item with the larger quantity between the first and second held food items.

[0111] Alternatively, if multiple food items are determined to be displayed, the control unit 160 may determine the number of recommended food items to be displayed in the designated display area based on the number of recommended food items whose calculated food loss index exceeds a second threshold. The second threshold may be, for example, 0.8. However, the second threshold is not limited to 0.8 and may also be a value greater than 0.6. For example, the control unit 160 may also provide a display instruction such that the more recommended food items whose calculated food loss index exceeds the second threshold, the more recommended food items will be displayed in the designated display area.

[0112] Alternatively, the control unit 160 may provide prompts and instructions by displaying suggested candidates in different display methods according to the food loss index.

[0113] Alternatively, if the type shown in the first type information is the same as the type shown in the third type information included in the second recommended food information, the control unit 160 may indicate the first held food as a recommended candidate. The second recommended food information is included in the recommended food DB170, and the second recommended food information includes third type information showing the type of food, and the food showing the third type information is not recommended by the food recommendation device 100. That is, the second recommended food information shows information about foods that have not been recommended. The second recommended food information indicates the situation of not being recommended, for example, by omitting the recommendation date information. In addition, the third type information shows the type of food that is different from the type shown in the second type information.

[0114] Figure 10 This is an example of a screen displayed on a display based on prompts or instructions.

[0115] Screen 300 displays suggested food items as potential candidates. Screen 300 includes icons 301 (cabbage, food item 11) and 302 (onion, food item 12) to encourage consumption. For example, the food loss index for food item 11 is set to 0.9, and the food loss index for food item 12 is set to 0.7. Figure 10 As shown, icon 301 can be displayed in a way that indicates the food loss index of food 11 is included in the range of 0.8 or higher, and icon 302 can be displayed in a way that indicates the food loss index of food 12 is included in the range of 0.4 or higher and less than 0.8.

[0116] Alternatively, the control unit 160 may provide a prompt along with the suggested candidate, along with the suggested candidate itself. The suggested candidate's reasons may also be determined based on the food loss index of the suggested candidate. Furthermore, the control unit 160 may make suggestions for recipes that include more than one suggested candidate.

[0117] Figure 11 This is a graph illustrating an example of the rationale behind recommendations corresponding to the food loss index.

[0118] like Figure 11 As shown, the recommended rationale for the classification of the three levels of food loss index can also be determined in advance.

[0119] use Figure 12 Specific examples of recommended food products DB170 are provided. Figure 12 This is a diagram showing an example of a recommended food database.

[0120] like Figure 12As shown, in the suggested food DB170, a correspondence is established between the food ID, the food category (food name), and the date the food of that category was suggested to the user. A series of information corresponding to a food ID in the suggested food DB170 constitutes a first suggested food information. That is to say, the suggested food DB170 includes multiple first suggested food information. Although in Figure 12 Although not explicitly stated, the Recommended Food DB170 may include second recommended food information that does not correspond to a recommended date. The Recommended Food DB170 may also indicate whether the recommended date is included for each food category. Furthermore, not limited to this, the Recommended Food DB170 may also indicate whether a food is recommended for each food category by including only first recommended food information showing the actual performance of the recommended food.

[0121] Alternatively, the suggested food DB170 may store N (N being an integer greater than or equal to 1) suggested dates, including the latest suggested date, in ascending order. It is also possible to delete suggested dates in the suggested food DB170 that are earlier than the N suggested dates. The suggested food DB170 is stored, for example, by storage device 103. Storage device 103 storing the suggested food DB170 is an example of a storage unit.

[0122] Additionally, the suggested date can be the date the user is prompted to consume the food, or the date the user consumes the suggested food after being prompted. The suggested date can be recorded not only in the suggested food DB170, but also for each held food managed by holding food information unit. That is, the suggested date can also be added to the holding food information corresponding to the suggested food. In this case, when utilizing... Figure 14 The suggested dates for food products, as described later, can also be utilized from the suggested dates included in the food holding information. The suggested dates added to the food holding information can be either the most recent suggested date or all dates from one or more suggested dates up to the point of consumption of the food held in the food holding information. Alternatively, suggested dates can be managed separately by food type, without being added to the food holding information.

[0123] The display unit 180 provides prompts to encourage the first person to consume the food item, based on control signals received from the control unit 160. The display unit 180 is implemented, for example, by a display 106.

[0124] [1-2. Work] Next, the operation of the food recommendation device 100 according to Embodiment 1 will be described.

[0125] First, the registration process of food by the food recommendation device 100 will be explained. Figure 13 This is a flowchart illustrating an example of food registration processing performed by the food recommendation device according to Embodiment 1.

[0126] The food recommendation device 100 accepts input from user U1 related to the registration of food 11 to 15 by user U1 according to the types of food 11 to 15 (S11). Step S11 is the processing performed by the input receiving unit 110.

[0127] Next, when the food recommendation device 100 receives input from the user U1 related to the registration of food items 11 to 15 obtained by the user U1, it generates food holding information based on the input (S12). Step S12 is processed by the management unit 120.

[0128] Next, the food recommendation device 100 records the generated food holding information into the food holding DB131 (S13). Step S13 is the processing performed by the management unit 120 on the food holding DB131.

[0129] Next, the food recommendation process performed by the food recommendation device 100 will be explained. Figure 14 This is a flowchart illustrating an example of food recommendation processing performed by the food recommendation device according to Embodiment 1.

[0130] The food recommendation device 100 obtains food holding information from the food holding DB131 (S21). Step S21 is processed by the management unit 120. When the management unit 120 performs step S21, the food holding information is output to the decision unit 140.

[0131] Next, the food recommendation device 100 calculates the food loss index (S22) of the first held food by dividing the number of days the first held food can be stored by the number of days elapsed since the first holding date of the first held food. Step S22 is a process performed by the decision unit 140.

[0132] Next, the food recommendation device 100 determines whether the food loss index is 1.0 or lower (S23). If the food loss index is greater than 1.0, it indicates that the shelf life has expired. Therefore, in step S23, a determination is made to remove foods with a food loss index greater than 1.0 from the recommendation candidates. Step S23 is performed by the decision unit 140.

[0133] When the food loss index is below 1.0 (S23 "Yes"), the food recommendation device 100 determines the recommended interval (S24) by referring to the recommended interval determination table included in the recommended interval DB150, based on the food loss index and the number of days the first held food can be stored. Step S24 is a process performed by the decision unit 140.

[0134] Next, the food recommendation device 100 obtains recommended food information from the recommended food DB170 (S25). Specifically, the food recommendation device 100 obtains held food information from the held food DB131 and determines the type of the first held food. Thus, the food recommendation device 100 obtains recommended food information corresponding to the determined type from the recommended food DB170. Step S25 is processed by the control unit 160.

[0135] Next, the food recommendation device 100 determines whether it has obtained the recommendation date of the last recommendation for a food of the same type as the first held food (S26). Specifically, the food recommendation device 100 determines whether the obtained recommended food information includes a recommendation date. If the recommended food information includes a recommendation date, the food recommendation device 100 obtains the recommendation date; if the recommended food information does not include a recommendation date, the food recommendation device 100 does not obtain the recommendation date.

[0136] Next, the food recommendation device 100, upon obtaining the recommendation date of the last recommendation ("Yes" in S26), determines whether the recommendation interval determined in step S24 is shorter than the second elapsed number of days (S27). Specifically, the second elapsed number of days is calculated as follows: The food recommendation device 100 obtains recommendation food information from the recommendation food DB170 and determines, based on the obtained recommendation food information, the recommendation date of the last recommendation made to the user U1 for a food of the same type as the first held food. Thus, based on the determined recommendation date, the food recommendation device 100 calculates the second elapsed number of days as the number of days elapsed until the process for deciding whether to prompt the first held food is performed. Step S27 is a process performed by the control unit 160.

[0137] Next, if the date of the last recommendation is not obtained ("No" in S26) or if the recommendation interval is shorter than the number of days elapsed since the second recommendation ("Yes" in S27), the food recommendation device 100 determines the first food item held as a recommendation candidate and provides a prompt to encourage the consumption of the first food item held (S28).

[0138] The food recommendation device 100 terminates processing if the food loss index is greater than 1.0 ("No" in S23) or if the recommendation interval is longer than the second number of days elapsed ("No" in S27). In other words, in this case, no prompting is made to encourage the consumption of the food held by the first person.

[0139] Steps S28 and S29 are processed by the control unit 160 and the display unit 180.

[0140] Furthermore, step S26 may be omitted in the following situations. That is, the food recommendation device 100 may also execute step S27 after step S25. For example, the recommendation date information regarding the recommended food information may be set as an initial value based on the type of food. The recommendation date as an initial value may be the registration date of the corresponding type of food, or it may be a specific past date. A specific past date may be, for example, the application start date, the date the food recommendation device 100 was manufactured, or a date prior to the application start date or the date the food recommendation device 100 was manufactured.

[0141] [1-3. Effects, etc.] The food recommendation device 100 according to this embodiment recommends the consumption of one or more food items held by a user. The food recommendation device 100 includes a storage unit (held food DB131 and recommended food DB170), a decision unit 140, and a control unit 160. The storage unit stores held food information and recommended food information. The held food information includes first category information indicating the type of a first held food item among the one or more held food items, start date information indicating the start date of holding the first held food item, and shelf life information indicating the number of days the first held food item can be stored. The recommended food information includes second category information indicating the type of recommended food item recommended by the food recommendation device 100, and recommendation date information indicating the recommendation date of the recommended food item. The decision unit 140 determines the recommendation interval until the next recommendation for the first held food item based on the first elapsed day from the start date information and the shelf life information. If the second elapsed day is longer than the recommended interval, the control unit 160 will indicate the first held food item as a recommended candidate. The second elapsed day is the number of days since the recommended date shown in the recommended date information corresponding to the second category information that is the same type as the first held food item. If the second elapsed day is shorter than the recommended interval, the control unit 160 will not indicate the first held food item as a recommended candidate.

[0142] Accordingly, the recommended interval is determined based on the first elapsed day from the start date of possession of the food and the shelf life of the food. A comparison of the recommended interval with the second elapsed day from the previous recommended date determines whether to remind the user to consume the food. In this way, by taking into account the shelf life of the food in order to decide whether to recommend food consumption to the user, users can be encouraged to consume food in a planned manner without needing to be aware of the shelf life of each food item. Therefore, this contributes to achieving the SDGs.

[0143] Furthermore, in the food recommendation device 100 according to this embodiment, the decision unit 140 determines the recommendation interval to be shorter the longer the first elapsed day.

[0144] Therefore, the closer to the end of the shelf life of food (i.e., the expiration date), the higher the frequency of recommendations, which can encourage users to prioritize the consumption of food that is close to its expiration date.

[0145] Furthermore, in the food recommendation device 100 according to this embodiment, the decision unit 140 determines the recommendation interval to be shorter the shorter the shelf life.

[0146] Therefore, increasing the frequency of recommendations for foods that are readily available and nearing the end of their shelf life (i.e., their expiration date) can encourage consumers to prioritize consuming those foods.

[0147] Furthermore, in the food recommendation device 100 according to this embodiment, the decision unit 140 determines the recommendation interval based on one or more types of food held.

[0148] Therefore, since the recommendation interval can be changed according to more than one type of food, recommendations can be made for the food at a frequency appropriate to the type of food being held.

[0149] Furthermore, in the food recommendation device 100 according to this embodiment, the decision unit 140 calculates a food loss index indicating the degree of deterioration of the first held food based on the first elapsed days and the number of days it can be stored. The decision unit 140 determines the recommendation interval based on the calculated food loss index and the number of days it can be stored.

[0150] Therefore, since the degree of deterioration of held food can be assessed using the food loss index regardless of the number of days it can be stored, the process for determining the recommended interval can be simplified.

[0151] Furthermore, in the food recommendation device 100 according to this embodiment, the more than one food item held includes a first food item and a second food item held. The decision unit 140 calculates a food loss index for each of the more than one food item held. When the difference between the first food loss index of the first food item held and the second food loss index of the second food item held is less than or equal to a first threshold, the control unit 160 gives priority to the food item held between the first food item and the second food item held that has a shorter shelf life.

[0152] Therefore, when food loss indices are similar, it can encourage users to prioritize consuming the food held by the brand with the shorter shelf life.

[0153] Furthermore, in the food recommendation device 100 according to this embodiment, the more than one food item held includes a first food item and a second food item held. The decision unit 140 calculates a food loss index for each of the more than one food item held. When the difference between the first food loss index of the first food item held and the second food loss index of the second food item held is less than or equal to a first threshold, the control unit 160 gives priority to the food item held in greater quantity, either the first food item or the second food item held.

[0154] Therefore, when food loss indices are similar, it can encourage users to prioritize consuming the food held by the party with the larger holdings.

[0155] Furthermore, in the food recommendation device 100 according to this embodiment, the decision unit 140 calculates a food loss index for each of a plurality of held food items, including one or more held food items. The control unit 160 determines a plurality of recommendation candidates and provides prompts in such a manner that the more recommendation candidates among the determined plurality of recommendation candidates whose calculated food loss index is greater than a second threshold, the more recommendation candidates are prompted in the designated prompt area.

[0156] Therefore, it allows users to confirm the expiration date of food products.

[0157] Furthermore, in the food recommendation device 100 according to this embodiment, the control unit 160 provides prompts and instructions by displaying recommendation candidates in different display modes according to the food loss index.

[0158] Therefore, it is easy to make users aware of the priority order of the foods that prompt them to consume.

[0159] Furthermore, in the food recommendation device 100 according to this embodiment, the control unit 160 provides a prompt indicating the recommended candidate along with the reasons for selecting it as a recommended candidate. The reasons for the recommendation are determined based on the food loss index of the recommended candidate.

[0160] Therefore, it is possible to inform users of the reasons for recommendations corresponding to the degree of food deterioration.

[0161] (Implementation Method 2) Figure 15 This is a diagram illustrating the outline of the food recommendation device according to Embodiment 2.

[0162] The food suggestion device 200 according to Embodiment 2 differs from the food suggestion device 100 according to Embodiment 1 in that it does not accept or process information input, but instead processes information input for food suggestion. The acceptance and processing of information input are performed by the portable terminal 400. The food suggestion device 200 obtains the result of accepting information input from the portable terminal 400 via the communication network 50. Furthermore, the food suggestion device 200 indicates to the portable terminal 400 a prompt corresponding to the result of the processing for food suggestion.

[0163] The portable terminal 400 can be, for example, a smartphone, a tablet computer, a VPA (Virtual Personal Assistant) device, or a PC (Personal Computer). The food recommendation device 200 is a server connected to the portable terminal 400 via a communication network 50, enabling communication. The portable terminal 400 and the food recommendation device 200 constitute the food recommendation system 1.

[0164] Figure 16 This is a block diagram illustrating an example of the hardware configuration of the food recommendation device according to Embodiment 2.

[0165] like Figure 16 As shown, the food suggestion device 200 includes a processor 201, a main memory 202, a storage device 203, a communication interface 204, an input interface 205, and a display 206 as hardware components. Alternatively, the food suggestion device 200 may also omit the input interface 205 and the display 206.

[0166] The processor 201, main memory 202, storage device 203, communication IF 204, input IF 205, and display 206 are the same as those of the food recommendation device 100 according to Embodiment 1. Therefore, detailed descriptions of the processor 201, main memory 202, storage device 203, communication IF 104, input IF 105, and display 206 are omitted. Furthermore, since the hardware configuration of the portable terminal 400 is the same as that of the food recommendation device 100 according to Embodiment 1, detailed descriptions are also omitted.

[0167] Figure 17 This is a block diagram illustrating an example of the functional configuration of the food recommendation system according to Embodiment 2.

[0168] The portable terminal 400 includes an input receiving unit 410 and a display unit 480.

[0169] The input receiving unit 410 corresponds to the input receiving unit 110 in Embodiment 1. The difference between the input receiving unit 410 and the input receiving unit 110 is that the received input is further transmitted to the food recommendation device 200 via the communication network 50.

[0170] Display unit 480 corresponds to display unit 180 in embodiment 1. The difference between display unit 480 and display unit 180 is that display unit 480 further acquires control signals that display prompts from food suggestion device 200 via communication network 50.

[0171] The food recommendation device 200 includes a management unit 220, a shelf life DB230, a food holding DB231, a decision unit 240, a recommendation interval DB250, a control unit 260, and a recommended food DB270. The management unit 220, shelf life DB230, food holding DB231, decision unit 240, recommendation interval DB250, control unit 260, and recommended food DB270 are the same as those in Embodiment 1, namely the management unit 120, shelf life DB130, food holding DB131, decision unit 140, recommendation interval DB150, control unit 160, and recommended food DB170. Therefore, detailed descriptions of the management unit 220, shelf life DB230, food holding DB231, decision unit 240, recommendation interval DB250, control unit 260, and recommended food DB270 are omitted.

[0172] (Variation Example 1) In the above embodiment, the decision unit 140 calculates a food loss index based on the first elapsed day since the start of holding the food, and determines the recommended interval for the first held food by referring to the recommended interval determination table based on the calculated food loss index and the number of days it can be stored. That is, although the decision unit 140 calculates the food loss index to determine the recommended interval, it may also choose not to calculate the food loss index and instead determine the recommended interval for the first held food based on the first elapsed day and the number of days it can be stored. In this case, such as Figure 18 As shown, the recommended interval determination table can also be a table that establishes a correspondence between the first elapsed day and the number of days that can be stored and the recommended interval. Accordingly, even without calculating the food loss index, the determination unit 140 can determine the recommended interval for the first held food based on the first elapsed day and the number of days that can be stored. Furthermore, Figure 18 This is a diagram showing an example of a recommended interval determination table used to determine the recommended interval based on the first elapsed day and the number of days that can be saved.

[0173] (Variation Example 2) In Variation 2, the shelf life can also be changed according to the state of the food being held. The state of the food being held can be determined by input from user U1, or by image recognition based on image data obtained from image data of the food captured by camera 107. Accordingly, even with different storage states and different rates of deterioration, suggestions can be made to ensure the safe consumption of the food.

[0174] (Variation Example 3) In the above embodiment, although the decision unit 140 determines a shorter recommended interval as the shelf life is shorter, it is not limited to this and can also determine a shorter recommended interval as the shelf life is longer. Accordingly, even for foods with a long shelf life, it is easy to make recommendations with a short recommended interval, which can encourage users to consume the food while it is still fresh.

[0175] (Variation Example 4) In the above embodiments, although the food information is generated according to the type of food, it is not limited to this; the food information can also be generated according to the preservation method. Preservation methods refer to, for example, preservation in the refrigerator's crisper compartment, preservation in the freezer, or preservation at room temperature. In this case, a preservation period corresponding to the preservation method can be set. For example, regarding the preservation period, preservation in the freezer can be set to a longer period than preservation in the crisper compartment.

[0176] (Variation Example 5) In the above embodiment, the shelf life can also be changed according to the input provided by user U1. In this case, recommendations for the food can be made based on both the shelf life before and after the change. When recommending the food based on both shelf life, the following information can be presented along with a prompt to encourage consumption: whether the recommendation is based on the shelf life determined by the food recommendation device 100 or on the shelf life set by user U1. For example, a recommendation based on the shelf life determined by the food recommendation device 100 could include a message such as, "Would you like to try making a dish with onions that are about to reach their best-before date?" Similarly, a recommendation based on the shelf life set by user U1 could include a message such as, "Would you like to try making a dish with onions that are about to reach your set best-before date?"

[0177] (Variation Example 6) In the above embodiments, food holding information can also be generated according to preferences, seasons, origins, producers, etc., preset by user U1. In this case, the associated information or suggested interval determination table used to calculate the food loss index can also be determined according to preferences, seasons, origins, producers, etc., preset by user U1.

[0178] (Variation Example 7) In the above embodiment, although the display unit 180 provides the suggested food, it is not limited to this and the suggested food can also be provided by sound. Furthermore, the reason for the suggestion can also be provided by sound.

[0179] (Variation Example 8) In the above embodiments, although the prompt is intended to encourage consumption of food that is nearing its best-before date or shelf life, it may also be intended to prompt consumption of food that has already passed its best-before date or shelf life.

[0180] Figure 19 This is another example of a screen displayed on the display based on prompts or instructions.

[0181] Screen 310 displays a notification about food that has passed its expiration date. Screen 310 includes an icon 311 indicating that the eggplant has passed its expiration date. For example, the food loss index for the eggplant is set to be greater than 1.0. Figure 19 As shown, icon 301 is displayed in a way that indicates the food loss index of eggplant is included in a range greater than 1.0. Thus, the suggested interval for screen 310, which includes icon 311 for food past its expiration date, can also be set to 0 days. That is, screen 310 can also display daily until the food past its expiration date is consumed or disposed of.

[0182] (Other implementation methods) In the above embodiments, each component can be constructed by dedicated hardware, or it can be implemented by executing software programs suitable for each component. Each component can also be implemented by a program execution unit such as a CPU or processor reading and executing software programs recorded on a recording medium such as a hard disk or semiconductor memory.

[0183] Furthermore, each component can be a circuit (or integrated circuit). These circuits can be used as a whole to form a single circuit, or they can be separate circuits. Moreover, these circuits can be general-purpose circuits or special-purpose circuits.

[0184] Furthermore, the general or specific embodiments of this disclosure can be implemented by a system, apparatus, method, integrated circuit, computer program, or a non-transitory recording medium such as a computer-readable CD-ROM. They can also be implemented by any combination of systems, apparatus, methods, integrated circuits, computer programs, and computer-readable non-transitory recording media.

[0185] For example, this disclosure can be implemented as a food recommendation method executed by a food recommendation device (computer or DSP), or as a program for causing a computer or DSP to execute the aforementioned food recommendation method.

[0186] Furthermore, in the above embodiments, the processing performed by a specific processing unit can also be performed by other processing units. Moreover, the order of multiple processes in the operation of the food recommendation device described in the above embodiments can be changed, or multiple processes can be performed in parallel.

[0187] Furthermore, this disclosure includes various modifications that can be conceived by those skilled in the art to each embodiment, or any combination of constituent elements and functions in each embodiment without departing from the spirit of this disclosure.

[0188] Industrial availability This disclosure is useful as a food recommendation device that can encourage users to consume food in a planned manner.

[0189] Symbol Explanation 1. Food recommendation system Food items 11 to 15 50 Communication Networks 100, 200 Food Recommendation Device 101, 201 processors 102, 202 Main Memory 103, 203 storage devices 104, 204 Communication IF Input IF for 105 and 205. 106 and 206 monitors 107 camera 110, 410 Input Receiving Unit 120 and 220 Management Department 130, 230 days can be saved in DB 131 and 231 hold food DB. Decision Departments 140 and 240 Recommended intervals: 150, 250 (dB) 160, 260 Control Unit 170, 270 Recommended Food DB 180, 480 display units 300, 310 screen Icons 301, 302, and 311 400 portable terminal U1 user

Claims

1. A food suggestion device that makes consumption suggestions to a user regarding one or more food items they possess. The food recommendation device includes: The storage unit stores held food information and first recommended food information. The held food information includes first category information indicating the type of the first held food included in the more than one held food, start date information indicating the start date of holding the first held food, and shelf life information indicating the shelf life of the first held food. The first recommended food information includes second category information indicating the type of food, and recommendation date information indicating the recommendation date on which the food recommendation device recommended the food of the second category information. The decision-making department, based on the first elapsed days and the number of days that can be stored as indicated by the number of days that can be stored, determines the recommended interval until the next recommendation is made for the first held food item; the first elapsed days being the number of days elapsed from the start date indicated by the start date information; and The control unit will prompt the first held food item as a suggested candidate if the second elapsed day is longer than the suggested interval, and will not prompt the first held food item as a suggested candidate if the second elapsed day is shorter than the suggested interval. The second elapsed day is the number of days elapsed from the suggested date shown in the suggested date information corresponding to the suggested date information that shows the second type of food item as being the same type as the first held food item.

2. The food recommendation device as described in claim 1, The decision-making unit determines the recommended interval to be shorter the longer the first number of days has elapsed.

3. The food recommendation device as described in claim 1 or 2, The decision-making unit determines the recommended interval to be shorter the shorter the number of days that can be stored.

4. The food recommendation device as described in claim 1 or 2, The decision-making unit determines the recommended interval based on the type of food being held.

5. The food recommendation device as described in claim 1 or 2, The decision-making department, Based on the first elapsed days and the remaining shelf life, a food loss index is calculated, indicating the degree of deterioration of the first held food. The recommended interval is determined based on the food loss index and the number of days the food can be stored.

6. The food recommendation device as described in claim 5, The more than one food item held includes the first food item held and the second food item held. The decision-making unit calculates the food loss index for each of the more than one held food items. When the difference between the first food loss index of the first food held and the second food loss index of the second food held is below a first threshold, the control unit will give priority to the food held with the shorter shelf life between the first food held and the second food held.

7. The food recommendation device as described in claim 5, The more than one food item held includes the first food item held and the second food item held. The decision-making unit calculates the food loss index for each of the more than one held food items. When the difference between the first food loss index of the first held food and the second food loss index of the second held food is below a first threshold, the control unit will give priority to the food held in greater quantity between the first held food and the second held food.

8. The food recommendation device as described in claim 5, The decision-making unit calculates the food loss index for each of the plurality of food holdings, including the one or more food holdings. The control unit determines multiple suggested candidates and provides prompts in the following manner: the more suggested candidates whose calculated food loss index is greater than the second threshold, the more suggested candidates are prompted in the specified prompt area.

9. The food recommendation device as described in claim 5, The control unit provides prompts and instructions by displaying suggested candidates in different display modes according to the food loss index.

10. The food recommendation device as described in claim 5, The control unit displays the suggested candidates along with the reasons for selecting them as suggested candidates. The rationale for the recommendation is based on the food loss index of the proposed candidates.

11. The food recommendation device as described in claim 1 or 2, The number of days the food can be stored varies depending on the condition of the food being held.

12. The food recommendation device as described in claim 1 or 2, The storage unit also stores second suggested food information, which includes third category information indicating the types of food, and the second suggested food information indicates that the food in the third category information was not recommended by the food recommendation device. When the type shown in the first type information is the same as the type shown in the third type information, the control unit will suggest the first held food as a candidate.

13. A food recommendation method, which is a food recommendation device that provides recommendations for the consumption of one or more food items held by a user. In the recommended food method, Obtain the held food information, which includes first category information showing the type of the first held food among the more than one held food, start date information showing the start date of holding the first held food, and shelf life information showing the shelf life of the first held food. Based on the first elapsed days and the number of days that can be stored as indicated by the number of days that can be stored, a recommended interval is determined until the next recommendation is made for the first held food item. The first elapsed days is the number of days that have elapsed since the start date of holding, as indicated by the start date information. The system obtains first recommended food information, which includes second category information indicating the type of food and recommendation date information indicating the date on which the food recommendation device recommended the food in the second category information. If the second elapsed days are longer than the suggested interval, the first held food item will be suggested as a candidate. If the second elapsed days are shorter than the suggested interval, the first held food item will not be suggested as a candidate. The second elapsed days are the number of days elapsed from the suggested date shown in the suggested date information corresponding to the suggested date information that shows the second category information as being the same type as the first held food item.

14. A program for causing a computer to perform the food recommendation method of claim 13.

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