A smart catering health management system for balanced nutrition of student diet

Abstract

The application discloses a kind of student diet nutrition balanced wisdom catering health management system, it is related to health management technical field, the present application includes student diet collection module, student diet analysis module, diet scheme analysis module and healthy diet analysis module, by the purchase window and recovery platform of canteen are set collector, to obtain dish eating information in this way, by the analysis of dish eating information, obtain the eating index of each dish, and then according to the health index of each dish is analyzed to obtain each need to eat dish, according to the production process of dish, each need to eat dish is analyzed, dish innovation is carried out, according to the course arrangement of each day, obtain healthy diet scheme, utilize recovery platform to collect dish eating information, so that the collection of dish eating information is more comprehensive, through the course arrangement of each day, the basic diet scheme of each day is updated, meet the demand of student to nutrition.

Description

Technical Field

[0001] This invention relates to the field of management system technology, specifically to a smart catering health management system for balancing student nutrition. Background Technology

[0002] As people pay increasing attention to healthy eating, especially students, balanced nutrition has a significant impact on their growth and development. Students are in a period of rapid physical and intellectual development and need sufficient nutrition to support their healthy growth. A balanced diet can help prevent diseases such as obesity and malnutrition, reduce long-term health problems, and improve students' cognitive abilities, attention and memory, thereby improving learning efficiency. Cultivating healthy eating habits from an early age can prevent diet-related diseases in adulthood.

[0003] Existing technologies, such as the invention patent application with publication number CN115303277A, disclose a smart catering health management system for ensuring students' balanced nutrition, including: a first subsystem, a second subsystem, a third subsystem, and a first system applied to the user end, a second system applied to the canteen, and a third system applied to the school management department; the present invention, through the design of a multi-level system, realizes the dynamic monitoring and adjustment of students' dietary situation, and by combining students' learning and exercise situation, provides students with reasonable dietary arrangements and course arrangements, thereby realizing health management for students' daily lives.

[0004] Regarding the above solution, the applicant of this invention has found that the above technology has at least the following technical problems: 1. The above solution does not collect data on students' food consumption, cannot confirm whether the food is wasted, and cannot comprehensively analyze students' eating habits, resulting in the presence of dishes that are not to students' liking on the recommended menu.

[0005] 2. The above plan only analyzes student data and does not make overall arrangements for the canteen. It produces dishes based on student menus. If raw materials are purchased in advance, it may lead to waste of side dishes. If the purchase is based on student menus, it may cause the production of dishes to be untimely and fail to meet the students' dietary needs. Summary of the Invention

[0006] To address the aforementioned technical shortcomings, the present invention aims to provide a smart catering and health management system for students' balanced nutrition.

[0007] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: The present invention provides a smart catering health management system for students' balanced nutrition, including the following modules: a student diet data collection module, used to collect information on food consumption.

[0008] The student diet analysis module is used to analyze the consumption information of dishes, obtain the consumption index of each dish, and classify each dish into difficult-to-eat dishes and edible dishes based on the consumption index.

[0009] The dietary plan analysis module is used to analyze the nutritional information of each dish in the database based on the difficult-to-eat dishes to obtain the dishes that need to be eaten. Based on the production information of each dish in the database, the production information of each dish that needs to be eaten is obtained. The production information of each dish that needs to be eaten is analyzed to obtain the preset edibility level of each new dish. The edibility index of each edible dish and the preset edibility index of each new dish are analyzed to obtain a basic dietary plan.

[0010] The healthy eating analysis module is used to analyze school course information in the database to obtain future nutritional data. Based on the future nutritional data, it analyzes the basic diet plan to obtain nutritional adjustment information. Based on the nutritional information of each dish in the database, it analyzes the nutritional adjustment information to obtain a healthy eating plan.

[0011] Preferably, the specific collection process for the information on food purchases and food recycling is as follows: Cameras are installed at the purchase windows for each food item. When students purchase food, images of each item are captured. The quantity of food purchased in each purchase is obtained from the images, and the total purchase quantity for each item in the past period is calculated. A recycling platform is set up at the cafeteria entrance to capture images of recycled plates. The quantity of food recycled in each purchase is obtained from the recycled plates images, and the total recycling quantity for each item in the past period is calculated. The total consumption of each item in the past period is obtained by subtracting the recycling quantity from the total purchase quantity. The output of each item is recorded during production, and the total output of each item in the past period is calculated. Thus, the food consumption information is obtained.

[0012] Preferably, the analysis of the production information of each edible dish is carried out as follows: The production information of each edible dish includes the main dish, side dishes, and cooking methods of each edible dish. The consumption rate of each side dish and the consumption rate of each cooking method are obtained from the database. The side dishes of each edible dish are replaced with the side dish with the highest consumption rate, and the side dishes of each edible dish are also replaced with the side dish with the highest cooking consumption rate. This yields new side dishes and new cooking methods for each edible dish. Production is carried out based on each main dish, new side dish, and new cooking method to obtain each new dish. If the consumption rate of the main dish, the consumption rate of the side dish, and the consumption rate of the cooking method of a certain dish are all equal to the consumption rate of the main dish, the consumption rate of the side dish, and the consumption rate of the cooking method of a certain new dish, then the preset consumption index of the new dish is the consumption index of the dish. This yields the consumption index of each new dish.

[0013] Preferably, the analysis of nutritional adjustment information is performed as follows: The nutritional adjustment information includes the excess intake of each excess nutrient and the deficiency intake of each missing nutrient for each day of the future cycle. The unit nutritional content of each dish is obtained from the database. The dish with the highest excess nutrient content is selected as the dish to replace the excess nutrient. Among the dishes of the same grade as the dish to replace the excess nutrient, the dish with the lowest excess nutrient content is selected as the dish to supplement the excess nutrient. The unit excess nutrient content of each dish to replace the excess nutrient and the unit excess nutrient content of each dish to supplement the excess nutrient are then obtained. The unit excess nutrient content of each dish to replace the unit excess nutrient content of each dish to supplement the excess nutrient is obtained. The excess intake of each excess nutrient is divided by the unit supplementation amount to obtain the dish replacement amount for each excess nutrient. Similarly, the dish replacement amount for each missing nutrient is obtained. The total replacement amount for each dish for each day of the future cycle is then obtained.

[0014] In the production plan for each day of the next cycle, reduce the output of the corresponding replacement vegetables for vegetables with excess nutrients, and increase the output of the corresponding supplementary vegetables for vegetables with excess nutrients. In the production plan for each day of the next cycle, reduce the output of the corresponding replacement vegetables for vegetables lacking nutrients, and increase the output of the corresponding supplementary vegetables for vegetables lacking nutrients. By changing the output of each vegetable in the production plan for each day of the next cycle, a healthy eating plan for each day of the next cycle can be obtained.

[0015] The beneficial effects of this invention are as follows: 1. This invention analyzes the edibility index of dishes, classifies dishes into different edibility levels, and analyzes the health index of dishes. Dishes with low edibility levels and high health indices are innovated. Based on the original main dish, side dishes with high consumption rates and cooking methods are selected and improved to obtain new dishes. Based on the edibility levels of the new dishes and the uninnovated dishes, the basic serving size of each dish is obtained. Then, based on the future course schedule, nutritional analysis is conducted, and the basic serving size of each dish is changed. Through the innovation of dishes, students' satisfaction with the dishes is enhanced. At the same time, based on the students' course schedule, students' satisfaction with their nutritional needs is enhanced.

[0016] 2. This invention features a food recycling system that can collect food items and simultaneously capture images of the recycled food items. This allows for the determination of the amount of each food item recycled, the amount of food produced, and the amount of food purchased. By collecting the amount of food items recycled, the consumption of food items can be analyzed, making the analysis more comprehensive and the results more accurate. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This is a schematic diagram of the system structure connection of the present invention. Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Please see Figure 1 As shown, a smart catering and health management system for students' balanced nutrition includes: a student diet data collection module, a student diet analysis module, a diet plan analysis module, and a healthy diet analysis module.

[0021] The student diet analysis module is connected to the student diet data collection module and the diet plan analysis module, and the healthy diet analysis module is connected to the diet plan analysis module.

[0022] The student diet data collection module is used to collect information on the dishes consumed.

[0023] In one specific embodiment, the collection of food purchase information and food recycling information is carried out as follows: Cameras are set up at the purchase windows of each food item. When students purchase food, images of each food item are captured. The quantity of food purchased in each purchase is obtained from the images, and the purchase quantity of each food item in the past period is summarized. A recycling platform is set up at the entrance of the cafeteria to capture images of recycled plates. The quantity of food recycled in each purchase is obtained from the recycled plates images, and the recycling quantity of each food item in the past period is summarized. The consumption amount of each food item in the past period is obtained by subtracting the consumption amount of each food item from the purchase quantity of each food item in the past period. The output of each food item is recorded during production, and the output of each food item in the past period is summarized, thus obtaining the food consumption information.

[0024] The student diet analysis module is used to analyze the consumption information of dishes, obtain the consumption index of each dish, and classify each dish into difficult-to-eat dishes and edible dishes based on the consumption index.

[0025] In one specific embodiment, the analysis of the food consumption information is performed as follows: The food consumption information is substituted into the consumption index calculation formula. In the process, the consumption index of dish a over the past period is obtained. 'a' represents the dish number. , , Let A be the quantity of dish A served. This refers to the serving size of dish A. Let A be the amount of food item A that was recycled. This represents the average serving size of the dishes. This refers to the average serving size of the dish. This represents the average amount of vegetables recycled. , The preset weighting factors for the consumption rate and the recovery rate of dishes are used. , , ; If the edibility index of a dish in the past period is less than or equal to the preset standard edibility index, it indicates that the dish is difficult to eat. This is used to obtain a list of difficult-to-eat dishes. If the edibility index of a dish in the past period is greater than or equal to the standard edibility index, it indicates that the dish is edible. This is used to obtain a list of edible dishes.

[0026] It should be noted that, , , This represents the average serving size of the dishes. This refers to the average serving size of the dish. The average amount of food recovered is the average edibility index, and the standard edibility index is the maximum edibility index of each unpalatable dish.

[0027] The dietary plan analysis module is used to analyze the nutritional information of each dish in the database based on the difficult-to-eat dishes to obtain the dishes that need to be eaten. Based on the production information of each dish in the database, the production information of each dish that needs to be eaten is obtained. The production information of each dish that needs to be eaten is analyzed to obtain the preset edibility level of each new dish. The edibility index of each edible dish and the preset edibility index of each new dish are analyzed to obtain a basic dietary plan.

[0028] In one specific embodiment, the analysis of the nutritional information of each dish in the database is carried out as follows: the nutritional information of each dish includes the content of each nutrient; the content of each nutrient is then substituted into the health index calculation formula. In the process, the health index of dish a is obtained. , For the quality of dish A, This represents the nutrient content (b) of dish a, where b is the nutrient code. , , The pre-defined weighting factors for other nutrients b. , .

[0029] It should be noted that, , This is the minimum daily intake of nutrient B for students.

[0030] If a dish's health index is higher than the preset health index, it is considered a recommended dish to eat, and this is used to obtain a list of recommended dishes to eat. If a recommended dish is considered difficult to eat, it is considered a dish to eat, and this is used to obtain a list of dishes to eat.

[0031] If a dish's health index is higher than the preset health index, it is considered a recommended dish to eat, and this is used to obtain a list of recommended dishes to eat. If a recommended dish is considered difficult to eat, it is considered a dish to eat, and this is used to obtain a list of dishes to eat.

[0032] It should be noted that the preset health index is the minimum health index for recommended healthy dishes.

[0033] In one specific embodiment, the analysis of the production information of each edible dish is carried out as follows: The production information of each edible dish includes the main dish, side dishes, and cooking methods of each edible dish. The consumption rate of each side dish and the consumption rate of each cooking method are obtained from the database. The side dishes of each edible dish are replaced with the side dish with the highest consumption rate, and the side dishes of each edible dish are also replaced with the side dish with the highest cooking consumption rate. This results in new side dishes and new cooking methods for each edible dish. Production is carried out based on each main dish, new side dish, and new cooking method to obtain each new dish. If the consumption rate of the main dish, the consumption rate of the side dish, and the consumption rate of the cooking method of a certain dish are all equal to the consumption rate of the main dish, the consumption rate of the side dish, and the consumption rate of the cooking method of a certain new dish, then the preset consumption index of the new dish is the consumption index of the dish. This is how the consumption index of each new dish is obtained.

[0034] It should be noted that the side dishes of a certain dish are not a single dish, but a collective term for all other dishes that are less abundant than the main dish of that dish.

[0035] In a specific embodiment, the specific analysis process is as follows: If the edibility index of an edible dish is the edibility index of a certain edibility level, it indicates that the edibility level of the edible dish is that edibility level, and thus the output of the edible dish is the output of the dish of that edibility level. If the preset edibility index of a new dish is the edibility index of a certain edibility level, it indicates that the edibility level of the new dish is that edibility level, and thus the output of the new dish is the output of the dish of that edibility level. In this way, the output of each dish in the next cycle is obtained, and thus the basic diet plan is obtained.

[0036] It should be noted that the production quantity is set according to the grade of each dish. If a dish is of the lowest grade, it can be removed from the production plan to avoid food waste. At the same time, the dishes that need to be eaten can be innovated to avoid the risk of completely removing healthy dishes.

[0037] The healthy eating analysis module is used to analyze school course information in the database to obtain future nutritional data. Based on the future nutritional data, it analyzes the basic diet plan to obtain nutritional adjustment information. Based on the nutritional information of each dish in the database, it analyzes the nutritional adjustment information to obtain a healthy eating plan.

[0038] In one specific embodiment, the analysis of school course information in the database is carried out as follows: Courses are divided into physical education classes, academic classes, and examination classes. The school course information includes the total number of physical education classes, academic classes, and examination classes for each student on each day. If the total number of physical education classes, academic classes, and examination classes for a student on a certain day is equal to the total number of physical education classes, academic classes, and examination classes planned for a certain course, it indicates that the student's nutritional intake plan for that day is the nutritional intake plan planned for that course. Based on the school's course information for the next period, the nutritional intake plan for each student on each day for the next period is obtained. The nutritional intake plan includes the maximum and minimum values ​​of each nutrient. The maximum and minimum intake of each nutrient required for each day of the next period are summarized to obtain the future nutritional data.

[0039] In one specific embodiment, the analysis of the basic dietary plan is carried out as follows: Based on the canteen's basic menu, the basic daily output of each dish for the next period is obtained. Based on the nutritional content of each dish in the database, the total basic intake of each nutrient for the next period is obtained. If the basic intake of a certain nutrient on a certain day in the next period is greater than the maximum required intake, it indicates that the nutrient is in excess on that day in the next period. The excess intake of the nutrient on that day in the next period is calculated by subtracting the maximum required intake from the basic intake. This sums up the excess nutrients and the excess intake of each excess nutrient for each day in the next period. If the basic intake of a certain nutrient on a certain day in the next period is less than the minimum required intake, it indicates that the nutrient is deficient on that day in the next period. The deficiency of the nutrient on that day in the next period is calculated by subtracting the basic intake from the minimum required intake. This sums up the deficient nutrients and the deficiency intake of each deficient nutrient for each day in the next period, thereby obtaining nutritional adjustment information.

[0040] In one specific embodiment, the analysis of nutritional adjustment information is carried out as follows: The nutritional adjustment information includes the excess intake of each excess nutrient and the deficiency intake of each missing nutrient for each day of the future cycle. The unit nutritional content of each dish is obtained from the database. The dish with the highest excess nutrient content is selected as the dish to replace the excess nutrient. Among the dishes of the same grade as the dish to replace the excess nutrient, the dish with the lowest excess nutrient content is selected as the dish to supplement the excess nutrient. The unit excess nutrient content of each dish to replace the excess nutrient and the unit excess nutrient content of each dish to supplement the excess nutrient are then obtained. The unit excess nutrient content of each dish to replace the excess nutrient is subtracted from the unit excess nutrient content of each dish to obtain the unit supplementation amount of each excess nutrient. The excess intake of each excess nutrient is divided by the unit supplementation amount to obtain the dish replacement amount of each excess nutrient. Similarly, the dish replacement amount of each missing nutrient is obtained. The total replacement amount of each dish for each day of the future cycle is then obtained.

[0041] In the production plan for each day of the next cycle, reduce the output of the corresponding replacement vegetables for vegetables with excess nutrients, and increase the output of the corresponding supplementary vegetables for vegetables with excess nutrients. In the production plan for each day of the next cycle, reduce the output of the corresponding replacement vegetables for vegetables lacking nutrients, and increase the output of the corresponding supplementary vegetables for vegetables lacking nutrients. By changing the output of each vegetable in the production plan for each day of the next cycle, a healthy eating plan for each day of the next cycle can be obtained.

[0042] The database includes nutritional information for each dish, the production process for each dish, and school curriculum information.

[0043] The above description is merely an example and illustration of the concept of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described or use similar methods to replace them, as long as they do not deviate from the concept of the invention or exceed the scope defined in this specification, they should all fall within the protection scope of the present invention.

Claims

1. A smart catering and health management system for students' balanced nutrition, characterized in that, Includes the following modules: The student diet data collection module is used to collect information on the dishes consumed. The student diet analysis module is used to analyze the consumption information of dishes, obtain the consumption index of each dish, and classify each dish into difficult-to-eat dishes and edible dishes based on the consumption index of each dish. The dietary plan analysis module is used to analyze the nutritional information of each dish in the database based on the difficult-to-eat dishes to obtain the dishes that need to be eaten. Based on the production information of each dish in the database, the production information of each dish that needs to be eaten is obtained. The production information of each dish that needs to be eaten is analyzed to obtain the preset eating level of each new dish. The eating index of each edible dish and the preset eating index of each new dish are analyzed to obtain a basic dietary plan. The healthy eating analysis module is used to analyze school course information in the database to obtain future nutritional data. Based on the future nutritional data, it analyzes the basic diet plan to obtain nutritional adjustment information. Based on the nutritional information of each dish in the database, it analyzes the nutritional adjustment information to obtain a healthy eating plan.

2. The intelligent catering and health management system for balanced student nutrition as described in claim 1, characterized in that, The specific process for collecting information on vegetable purchases and vegetable returns is as follows: Cameras are installed at the purchase windows for each dish to capture images of each dish as students buy them. The quantity of each dish purchased in each purchase is obtained from the images, and the total purchase quantity of each dish in the past period is calculated. A recycling platform is set up at the entrance of the cafeteria to capture images of each plate being recycled. The quantity of each dish recycled in each recycling session is obtained from the images, and the total recycling quantity of each dish in the past period is calculated. The total consumption of each dish in the past period is obtained by subtracting the recycling quantity from the total purchase quantity of each dish. The output of each dish is recorded during production, and the total output quantity of each dish in the past period is calculated. This provides the consumption information for each dish, which includes the output, consumption, and recycling quantity of each dish in the past period.

3. The intelligent catering and health management system for balanced student nutrition as described in claim 1, characterized in that, The analysis of the food consumption information is performed as follows: Substitute the food consumption information into the edibility index calculation formula. In the process, the consumption index of dish a over the past period is obtained. 'a' represents the dish number. , , Let A be the quantity of dish A produced. This refers to the serving size of dish a. Let A be the amount of dish A that is recycled. This represents the average serving size of the dishes. This refers to the average serving size of the dish. This represents the average amount of vegetables recycled. , The preset weighting factors for the consumption rate and the recovery rate of dishes are used. , , ; If the edibility index of a dish in the past period is less than or equal to the preset standard edibility index, it indicates that the dish is difficult to eat. This is used to obtain a list of difficult-to-eat dishes. If the edibility index of a dish in the past period is greater than or equal to the standard edibility index, it indicates that the dish is edible. This is used to obtain a list of edible dishes.

4. The intelligent catering and health management system for balanced student nutrition as described in claim 3, characterized in that, The nutritional information of each dish in the database is analyzed, and the specific analysis process is as follows: The nutritional information for each dish includes the content of each nutrient. These nutrient contents are then substituted into the health index calculation formula. In the process, the health index of dish a is obtained. , For the quality of dish A, This represents the nutrient content (b) of dish a, where b is the nutrient code. , , The pre-defined weighting factors for other nutrients b. , ; If a dish's health index is higher than the preset health index, it is considered a recommended dish to eat, and this is used to obtain a list of recommended dishes to eat. If a recommended dish is considered difficult to eat, it is considered a dish to eat, and this is used to obtain a list of dishes to eat.

5. The intelligent catering and health management system for balanced student nutrition as described in claim 4, characterized in that, The analysis of production information for each edible dish is as follows: The production information for each edible dish includes the main dish, side dishes, and cooking methods. The consumption rates of each side dish and each cooking method are retrieved from the database. The side dishes for each edible dish are replaced with the side dish with the highest consumption rate, and simultaneously, the side dishes for each edible dish are replaced with the side dish with the highest cooking method consumption rate. This yields new side dishes and new cooking methods for each edible dish. Production is then carried out based on the main dish, new side dishes, and new cooking methods to obtain new dishes. If the consumption rates of a certain dish's main dish, side dishes, and cooking methods are all equal to those of a new dish, then the preset consumption index of that new dish is its consumption index. This process is used to obtain the consumption index of each new dish.

6. The intelligent catering and health management system for balanced student nutrition as described in claim 5, characterized in that, The analysis of the edibility index of each edible dish and the preset edibility index of each new dish is as follows: If the edibility index of an edible dish is equal to the edibility index of a certain edibility level, then the edibility level of the edible dish is that edibility level, and consequently, the yield of the edible dish is the yield of the dish of that edibility level. If the preset edibility index of a new dish is equal to the edibility index of a certain edibility level, then the edibility level of the new dish is that edibility level, and consequently, the yield of the new dish is the yield of the dish of that edibility level. In this way, the yield of each dish in the next cycle can be obtained, and thus a basic dietary plan can be obtained.

7. The intelligent catering and health management system for balanced student nutrition as described in claim 1, characterized in that, The analysis of school course information in the database is performed as follows: The curriculum is divided into physical education classes, academic classes, and examination classes. School curriculum information includes the total number of physical education classes, academic classes, and examination classes for each student on each day. If a student's total number of physical education classes, academic classes, and examination classes on a certain day is equal to the total number of physical education classes, academic classes, and examination classes planned for a certain course, it indicates that the student's nutritional intake plan for that day is the nutritional intake plan planned for that course. Based on the school's curriculum information for the next period, the nutritional intake plan for each student on each day for the next period is obtained. The nutritional intake plan includes the maximum and minimum values ​​of each nutrient. By summarizing these values, the maximum and minimum intake of each nutrient required for each day of the next period can be obtained, thus obtaining future nutritional data.

8. The intelligent catering and health management system for balanced student nutrition as described in claim 7, characterized in that, The analysis of the basic dietary plan is as follows: Based on the cafeteria's basic menu, the basic daily output of each dish for the next period is determined. Based on the nutritional content of each dish in the database, the total basic intake of each nutrient for the next period is calculated. If the basic intake of a nutrient on a certain day in the next period exceeds the maximum required intake, it indicates an excess of that nutrient for that day. The excess amount of that nutrient on that day is calculated by subtracting the maximum required intake from the basic intake. This sums up the excess nutrient and the excess amount of each excess nutrient for each day in the next period. Conversely, if the basic intake of a nutrient on a certain day in the next period is less than the minimum required intake, it indicates a deficiency of that nutrient for that day. The deficiency amount of that nutrient on that day is calculated by subtracting the basic intake from the minimum required intake. This sums up the deficient nutrient and the deficiency amount of each deficient nutrient for each day in the next period, thus providing nutritional adjustment information.

9. A smart catering and health management system for balanced student nutrition according to claim 1, characterized in that, The analysis of nutritional adjustment information is performed as follows: Nutritional adjustment information includes the excess intake of each excess nutrient and the deficiency intake of each missing nutrient for each day of the future cycle. The unit nutrient content of each dish is obtained from the database. The dish with the highest excess nutrient content is selected as the dish to replace the excess nutrient. Among the dishes of the same tier as the dish to replace the excess nutrient, the dish with the lowest excess nutrient content is selected as the dish to supplement the excess nutrient. The unit excess nutrient content of each dish to replace the excess nutrient and the unit excess nutrient content of each dish to supplement the excess nutrient are then obtained. The unit excess nutrient content of each dish to replace the unit excess nutrient content of each dish to supplement the excess nutrient is obtained. The excess intake of each excess nutrient is divided by the unit supplementation amount to obtain the dish replacement amount for each excess nutrient. Similarly, the dish replacement amount for each missing nutrient is obtained. The total replacement amount for each dish for each day of the future cycle is obtained. In the production plan for each day of the next cycle, reduce the output of the corresponding replacement vegetables for vegetables with excess nutrients, and increase the output of the corresponding supplementary vegetables for vegetables with excess nutrients. In the production plan for each day of the next cycle, reduce the output of the corresponding replacement vegetables for vegetables lacking nutrients, and increase the output of the corresponding supplementary vegetables for vegetables lacking nutrients. By changing the output of each vegetable in the production plan for each day of the next cycle, a healthy eating plan for each day of the next cycle can be obtained.

10. A smart catering and health management system for balanced student nutrition according to claim 1, characterized in that, The database includes nutritional information for each dish, the production process for each dish, and school curriculum information.

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