Menu support system, menu support tool, menu support program, menu guidance method, food provision method and food production method

Abstract

To provide a menu guidance method using a menu support system that makes it easy to guide meals or to plan a menu.SOLUTION: What the present inventors have discovered through careful study is that by adopting a sodium content axis and a potassium content axis, it is easier to visually grasp a sodium content and a potassium content and / or a Na-K ratio of each food. From this perspective, a menu support device 100 is composed of at least a food distribution chart 110. The food distribution chart 110 has a sodium content axis 110a and a potassium content axis 110b. On the food distribution chart 110, foods 110c and a Na-K ratio identifier 110d are arranged.SELECTED DRAWING: Figure 3

Description

[Technical field]

[0001] The present invention relates to a menu planning support system, a menu planning support tool, a menu planning support program, a menu planning instruction method, a food providing method, and a food manufacturing method. [Background technology]

[0002] The importance of preventing and treating hypertension is widely recognized because the prevalence of hypertensive patients is high. For example, hypertension is one of the risk factors for stroke and cardiovascular disease.

[0003] The most common method used to prevent and improve hypertension is to limit salt intake (hereinafter sometimes referred to as "salt reduction"). There are various ways to reduce salt intake, such as low-salt foods and salt reduction guidance.

[0004] However, when comparing the recommended salt intake and the salt intake of Japanese people, there is still a large discrepancy between the two. The daily salt intake recommended by the Japanese Society of Hypertension is less than 6.0g. In contrast, the daily salt intake of Japanese people has decreased over the past 10 years, from 9.2g (for women) to 11.0g (for men). There are various reasons why salt reduction has not progressed, for example, dissatisfaction with the bland taste and lack of palatability leads to a lack of satisfaction.

[0005] Therefore, in preventing and improving hypertension, attention should be paid to the amount of potassium intake in addition to salt (sodium) intake. This is because when potassium is ingested, sodium is excreted. Non-Patent Documents 1 and 2 report that the ratio of sodium to potassium in urine (hereinafter referred to as the "Na-K ratio") is significantly correlated with systolic blood pressure. Here, the Na-K ratio in urine reflects the Na-K ratio of the diet.

[0006] What is necessary to prevent hypertension is to improve the urinary Na-K ratio (K predominant). As mentioned above, when potassium is ingested, sodium is excreted. Foods that contain a lot of potassium are mainly vegetables and fruits. Non-Patent Document 3 suggests that increasing the intake of vegetables or fruits while reducing salt will improve the urinary Na-K ratio.

[0007] Taking into consideration the use of the Na-K ratio measuring device, the inventors of the present application have developed a more effective behavior modification method. Non-Patent Document 4 discloses an example of dietary guidance. The Na-K ratio measuring device and the Nak count table are used in this dietary guidance. Specifically, when providing dietary guidance to a trainee, the Na-K ratio in the trainee's urine is measured before the dietary guidance. Next, the trainee is instructed to select foods with a low Na-K ratio or to be conscious of food combinations by referring to the Nak count table. After continuing the dietary life under such guidance, the Na-K ratio in the trainee's urine is measured again. In other words, the effect of the dietary guidance is realized through measurement, dietary guidance, and remeasurement.

[0008] Non-Patent Document 4 shows an example of a nack count table. The vertical axis of this table shows the Na-K ratio, while the horizontal axis shows the potassium content. One or more foods are placed in the nack count table. The nack count table shows the Na-K ratio and potassium content of each food. [Prior art documents] [Non-patent literature]

[0009] [Non-Patent Document 1] Park J et al., The Effect of the Sodium to Potassium Ratio on Hypertension Prevalence: A Propensity Score Matching Approach. Nutrients. 2016 8(8): 482. [Non-Patent Document 2] Tabara Y et al., Descriptive epidemiology of spot urine sodium-to-potassium ratio clarified close relationship with blood pressure level: the Nagahama study. J Hypertens. 2015 33(12):2407-13. [Non-Patent Document 3] "Efforts to improve eating habits using a Nat-Cal Meter" by Keiko Mori et al. (Shinshin Kagaku, Vol. 10, No. 1, pp. 35-43, 2019) [Non-Patent Document 4] Kazuyo Kuwahara et al., "Development of Effective Health Guidance Methods Using Nat-Kal Meters in the Workplace" (Tateishi Science and Technology Foundation Women's Research Results No. 26, pp. 1-5, 2017) Summary of the Invention [Problem to be solved by the invention]

[0010] The problem that the present invention aims to solve is to make it easier to give dietary advice or to make menu planning (combining foods). The drawback of the above-mentioned nack count table is that it is difficult to give dietary advice. Specifically, it is as follows.

[0011] First, one axis of the Nack Count Table shows the Na-K ratio. This Na-K ratio is not commonly used. The commonly used indicator is the amount of salt, specifically, the sodium content. Therefore, the problems with the Nack Count Table are that it is difficult to grasp the high or low sodium content of each food, it is difficult to grasp the difference in sodium content between foods, and it is difficult to grasp the change in the high or low sodium content of each food when seasonings (such as soy sauce or salt) are added according to individual preference (hereinafter, these will be referred to as the "first perspective").

[0012] Secondly, the NAC Count Table includes foods of different categories. Therefore, the problems with the NAC Count Table are that it is difficult to compare the Na-K ratios of foods of the same category (such as staple foods and main dishes), it is difficult to notice poor Na-K ratios of foods of a specific category (such as staple foods and main dishes), and it is difficult to know whether the Na-K ratio has been successfully adjusted by combining multiple foods (menus) (hereinafter, these are referred to as the "second viewpoint"). [Means for solving the problem]

[0013] <First Viewpoint> From the first view point, the inventors of the present application have intensively studied and discovered that by adopting a sodium content axis and a potassium content axis, it is easy to visually grasp the sodium content and potassium content and / or Na-K ratio of each food. From this view point, the present invention is defined as follows.

[0014] <Menu Support System and Menu Support Tool> The menu support system is composed of at least a menu support tool and a menu presentation tool. The menu support tool is composed of at least a food distribution map. This food distribution map has a sodium content axis and a potassium content axis. Two or more foods and Na-K ratio identifiers are arranged on the food distribution map. The menu presentation tool shows a combination of two or more foods selected from the two or more foods, and the quality of the Na-K ratio in the combination. The basis for deriving this quality is the Na-K ratio identifier and / or the sodium and potassium contents of each of the two or more foods.

[0015] Each term in this invention is defined as follows. "Food" refers to the food itself or the characters, symbols, images, or other indications that represent the food. "Sodium content axis" refers to a reference line that indicates the sodium (Na) content. Orthogonal to the "sodium content axis" is the "potassium content axis". "Potassium content axis" refers to a reference line that indicates the potassium (K) content. Orthogonal to the "potassium content axis" is the "sodium content axis". "Na-K ratio identifier" refers to an identifier that indicates the Na-K ratio or the grade of the Na-K ratio. Specifically, the Na-K ratio identifier indicates the Na-K ratio or the grade of the Na-K ratio of each food arranged on the food distribution map. Examples of "identifier" include letters (rows), numbers (rows), colors, contour lines, and combinations of these. "Na-K ratio" refers to the (value of) sodium content relative to the potassium content, specifically, the (value of) sodium content relative to the potassium content per specified unit of each food (e.g., "per serving of food" or "per arbitrary weight of food"). For example, if the potassium content per serving is 400 mg and the sodium content per serving is 500 mg, the Na-K ratio is 1.25 (= 500 mg / 400 mg). The standard value for judging whether the Na-K ratio is high or low is 1.0 (potassium content per serving + sodium content per serving). "Na-K ratio grade" refers to the classification of the Na-K ratio, specifically, the classification of the Na-K ratio per serving of each food. Examples of "Na-K ratio grade" include the relative position of an arbitrary Na-K ratio to a standard Na-K ratio (high, medium, low), and the evaluation of the Na-K ratio (poor, fair, excellent). "Good or bad Na-K ratio" refers to whether the Na-K ratio is good or bad. For example, comparing the number of foods (Na-K ratio > 1) with the number of foods (Na-K ratio < 1 or Na-K ratio ≒ 1), if the former is less than the latter, the Na-K ratio is good (e.g., "Very well done."). On the other hand, if the former is greater than the latter, the Na-K ratio is bad (e.g., "Let's do our best.") (hereinafter, such a judgment method is also referred to as the "grading method.") This is because the sodium content is excessive.To make such a pass / fail judgment more accurate, the Na-K ratio used in this judgment is the sum of the sodium contents of each food relative to the sum of the potassium contents of each food (= the sum of the potassium contents of each food / the sodium content of each food), or the sum of the Na-K ratios of each food. The Na-K ratio obtained in this way is compared with a standard Na-K ratio (= 1) to judge pass / fail (hereinafter, such a judgment method is also referred to as the "Na-K ratio judgment method"). "Na-K ratio identifier, and / or sodium content and potassium content" means only the "Na-K ratio identifier", only the "sodium content and potassium content", or "Na-K ratio identifier and sodium content and potassium content".

[0016] <Menu planning assistance program> The process executed by the menu planning assistance program on a computer is at least food presentation. In this presentation, what is presented by the computer is a food distribution map. This food distribution map has a sodium content axis and a potassium content axis. Two or more foods and a Na-K ratio identifier are arranged on the food distribution map. The definitions of each term are as described above.

[0017] <Method of menu planning instruction> The steps constituting the menu guidance method are at least food presentation and guidance. In the food presentation, a person is presented with a plurality of foods and the Na-K ratio or Na-K ratio grade of each of the foods. The person then selects at least one food. In the guidance, the person is instructed on how to combine foods. At that time, the person refers to the Na-K ratio or Na-K ratio grade of the selected food. The definitions of each term are as described above.

[0018] <Food Providing Method> The food providing method includes at least the steps of selecting and providing food. In the food selection, a person selects at least one food. At that time, the person refers to the Na-K ratio or the grade of the Na-K ratio of the selected food. In the provision, a person provides a combination of selected foods. In this combination, if the Na-K ratio or the grade of the Na-K ratio of one of the selected foods is relatively high, the Na-K ratio or the grade of the Na-K ratio of the other selected food is relatively low. On the other hand, if the Na-K ratio or the grade of the Na-K ratio of one of the selected foods is relatively low, the Na-K ratio or the grade of the Na-K ratio of the other selected food is relatively high. In this case, the above-mentioned grade determination method or Na-K ratio determination method may be adopted. The definitions of each term are as described above.

[0019] <Food Manufacturing Method> The food manufacturing method includes at least the steps of selecting foods and packing them into containers. The food selection is as described above. In the packing process, a combination of selected foods is packed into containers by a person or device. In this combination, if the Na-K ratio or Na-K ratio grade of one of the selected foods is relatively high, the Na-K ratio or Na-K ratio grade of the other selected foods is relatively low. On the other hand, if the Na-K ratio or Na-K ratio grade of one of the selected foods is relatively low, the Na-K ratio or Na-K ratio grade of the other selected foods is relatively high. In this case, the above-mentioned grading method or Na-K ratio judging method may be adopted. The definitions of each term are as described above.

[0020] <Second viewpoint> From the second viewpoint, the inventors of the present application have diligently studied and discovered that it is possible to easily grasp the sodium content relative to the potassium content per meal of each food contained in a menu (hereinafter referred to as the "Na-K ratio") by dividing the food into food groups (e.g., staple foods, main dishes, and side dishes). From this viewpoint, the present invention is defined as follows.

[0021] <Menu Support System and Menu Support Tool> The menu support system is composed of at least a menu support tool and a menu presentation tool. The menu support tool is composed of at least a first food distribution map and a second food distribution map. The first food distribution map includes foods of a first selection group and a first Na-K ratio identifier. The first Na-K ratio identifier indicates the Na-K ratio or Na-K ratio grade of each food of the first selection group. The second food distribution map includes foods of a second selection group and a second Na-K ratio identifier. The second Na-K ratio identifier indicates the Na-K ratio or Na-K ratio grade of each food of the second selection group. The menu presentation tool indicates the combination of foods of the first selection group and foods of the second selection group, and the quality of the Na-K ratio in the combination. The basis for deriving this pass / fail is (1) the first Na-K ratio identifier and the second Na-K ratio identifier, and / or (2) the sodium content and potassium content of the first selection group of foods and the second selection group of foods, respectively. In this case, the above-mentioned grading method or Na-K ratio determination method may be adopted.

[0022] The terms used in this invention are defined as follows. Terms not defined here refer to the definitions in the first aspect. "First selection group of foods" refers to foods that are different from "second selection group of foods." For example, if the "first selection group of foods" mainly includes staple foods and main dishes, then the "second selection group of foods" mainly includes side dishes and desserts. In addition, if the "first selection group of foods" mainly includes high-calorie foods (fried foods, carbohydrates, etc.), then the "first selection group of foods" mainly includes low-calorie foods (vegetables, tofu, etc.). "(1) the first Na-K ratio identifier and the second Na-K ratio identifier, or / and (2) the sodium content and potassium content of each of the first selection group of foods and the second selection group of foods" means "(1) the first Na-K ratio identifier and the second Na-K ratio identifier" only, "(2) the sodium content and potassium content of each of the first selection group of foods and the second selection group of foods" only, or (1) the first Na-K ratio identifier and the second Na-K ratio identifier" and "(2) the sodium content and potassium content of each of the first selection group of foods and the second selection group of foods."

[0023] <Menu planning assistance program> The menu planning assistance program causes a computer to execute at least a first food presentation, a second food presentation, and a combination presentation. In the first food presentation, the computer presents a first selection group of foods and their Na-K ratios or Na-K ratio grades. This presentation allows a person to select at least one food (hereinafter in the program, referred to as the "first selected foods"). In the second food presentation, the computer presents a second selection group of foods and their Na-K ratios or Na-K ratio grades. This presentation allows a person to select at least one food (hereinafter in the program, referred to as the "second selected foods"). In the combination presentation, the computer presents the goodness or badness of the combination of the first selected foods and the second selected foods. At that time, the computer refers to the Na-K ratio or the grade of the Na-K ratio of the first selected food, and the Na-K ratio or the grade of the Na-K ratio of the second selected food. In this case, the above-mentioned grade determination method or Na-K ratio determination method may be adopted.

[0024] <Method of Guiding Menu> The steps constituting the method of guidance on menu are at least the first food presentation, the second food presentation, and guidance. In the first food presentation, a first selection group of foods and the Na-K ratio or the grade of the Na-K ratio of the foods are presented to the person. As a result, the person selects at least one food (hereinafter in this method, referred to as the "first selected food"). In the second food presentation, a second selection group of foods and the Na-K ratio or the grade of the Na-K ratio of the foods are presented to the person. As a result, the person selects at least one food (hereinafter in this method, referred to as the "second selected food"). In this guidance, the person is instructed on how to combine the first selected food and the second selected food. At that time, the person refers to the Na-K ratio or the grade of the Na-K ratio of the first selected food and the Na-K ratio or the grade of the Na-K ratio of the second selected food. In this case, the above-mentioned grading method or Na-K ratio method may be adopted. The definitions of each term are as above.

[0025] <Food Providing Method> The steps constituting the food providing method are at least a first food selection, a second food selection, and provision. In the first food selection, the person selects at least one food from the first selection group (hereinafter in this method, referred to as the "first selected food"). At that time, the person refers to the Na-K ratio or the Na-K ratio grade of the first selected food. In the second food selection, the person selects at least one food from the second selection group (hereinafter in this method, referred to as the "second selected food"). At that time, the person refers to the Na-K ratio or the Na-K ratio grade of the second selected food and the Na-K ratio or the Na-K ratio grade of the first selected food. In this provision, the person provides a combination of the first selected food and the second selected food. In this combination, if the Na-K ratio or Na-K ratio grade of the first selected food is relatively high, the Na-K ratio or Na-K ratio grade of the second selected food is relatively low. On the other hand, if the Na-K ratio or Na-K ratio grade of the first selected food is relatively low, the Na-K ratio or Na-K ratio grade of the second selected food is relatively high. In this case, the above-mentioned grading method or Na-K ratio determination method may be adopted. The definitions of each term are as described above.

[0026] <Food Manufacturing Method> The food manufacturing method includes at least the steps of selecting a first food, selecting a second food, and packing into a container. The first food selection and the second food selection are described above. In the packing into a container, a combination of the first selection food and the second selection food is packed into a container by a person or a device. In this combination, if the Na-K ratio or the grade of the Na-K ratio of the first selection food is relatively high, the Na-K ratio or the grade of the Na-K ratio of the second selection food is relatively low. On the other hand, if the Na-K ratio or the grade of the Na-K ratio of the first selection food is relatively low, the Na-K ratio or the grade of the Na-K ratio of the second selection food is relatively high. In this case, the above-mentioned grading method or Na-K ratio judging method may be adopted. The definitions of each term are as described above. Effect of the Invention

[0027] The present invention makes it possible to easily give dietary advice or to easily plan a menu. [Brief description of the drawings]

[0028] [Figure 1] Shown here is the configuration of the menu planning support system. [Diagram 2] Shown here is the composition of the menu planning aid. [Diagram 3] Shown here is the detailed structure of the food distribution map. [Figure 4] Shown here is an example of the use of food distribution maps. [Diagram 5] Shown here is the detailed structure of the first food distribution map. [Figure 6] Shown here is the detailed structure of the second food distribution map. [Figure 7] Shown here is the configuration of the combination decision table. [Figure 8] Shown here is the configuration of a modified combination determination table. [Figure 9] Shown here is the processing flow of the menu planning assistance program. [Figure 10] Shown here is the flow of the menu planning instruction method. [Figure 11] Shown here is the flow of how food is served. [Figure 12] Shown here is the flow of a food manufacturing process. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0029] The menu planning support system is composed of at least a menu planning support tool and a menu presentation tool. The menu planning support tool is composed of at least a food distribution map. This food distribution map has a sodium content axis and a potassium content axis. Two or more foods and Na-K ratio identifiers are arranged on the food distribution map.

[0030] The Na-K ratio identifier here is an identifier that indicates the Na-K ratio or the grade of the Na-K ratio. Specifically, the Na-K ratio identifier indicates the Na-K ratio or the grade of the Na-K ratio of each food placed on the food distribution map. Examples of "identifiers" include letters (strings), numbers (strings), colors, contour lines, and combinations of these. Using these identifiers, the above-mentioned grade judgment method and Na-K ratio judgment method can be carried out.

[0031] Furthermore, when listing two or more foods on the food distribution map of the present invention, for example, a shape (e.g., a square, circle, oval, etc.) with the name of the food written on it or an illustration of the food may be listed in the corresponding class. When a shape with the name of the food written on it or an illustration of the food is used, the sodium content, potassium content, Na-K ratio, etc. of the food may also be written in the shape or illustration. Furthermore, when the food distribution map is displayed on a computer screen, the sodium content, potassium content, Na-K ratio, etc. of the food may be displayed when the cursor is placed over the illustration of the food. Considering ease of selection, it is desirable to create a food distribution map using illustrations of the food. This is applicable to all cases where two or more foods are listed in the food distribution map used in the present invention.

[0032] The menu presentation tool shows a combination (menu) of two or more foods selected from the two or more foods, and whether the Na-K ratio in the combination is good (or very well done). For example, in a combination, if the number of foods with a Na-K ratio greater than 1, indicated by the grade in each Na-K ratio identifier, is greater than the number of foods with a Na-K ratio of 1 or less, then the Na-K ratio in the combination is likely to be high in sodium or low in potassium (or you should try hard), because the sodium content is excessive. On the other hand, if the number of the former is less than the latter, then the Na-K ratio in the combination is likely to be good (or very well done). This method of judgment may be abbreviated as "grade judgment method" in this specification.

[0033] If one wishes to increase the accuracy of the suitability, the basis for the calculation of suitability may be the Na-K ratio in the combination of two or more foods, or the Na-K ratio calculated from the total value of the sodium content and potassium content of each food in the combination. In this specification, such a judgment method may be abbreviated as the "Na-K ratio judgment method."

[0034] In addition, the menu support tool or menu presentation tool may further include a combination judgment table, a combination calculation table (details of which will be explained below), etc. It goes without saying that the inventions of the menu support program, menu instruction method, food provision method, food production method, etc. shown below may also further include combination judgment tables, combination calculation tables, etc.

[0035] <Combination Judgment Table> The combination judgment table shows the suitability of the Na-K ratio of the combination based on the combination of the identifiers of two or more selected foods, the Na-K ratio of the combination of two or more foods, or the Na-K ratio calculated from the total value of the sodium content and potassium content of each food in the combination. For example, if the combination of the identifier of the first item and the identifier of the second item are "yellow" and "yellow" or "yellow" and "green", respectively, the Na-K ratio of the combination is "good (or very well done)". On the other hand, if the identifier of the first item and the identifier of the second item are "orange" and "orange", respectively, the Na-K ratio of the combination is "highly likely to be high in sodium or low in potassium (or try your best)".

[0036] In place of such judgments, the following judgments are also used. For example, when comparing the number of "green" foods with the number of foods of other colors, if the former are greater than the latter, the Na-K ratio is "good (or very well done)." On the other hand, if the former are less than the latter, the Na-K ratio is "probably high in sodium or low in potassium (or you need to work on it)."

[0037] <Combination Calculation Table> The combination judgment table is used in place of or in conjunction with the combination judgment table. The combination calculation table shows a score and a total score. The score is assigned to the identifier of the first food and the identifier of the second food. For example, if the identifier is a color, "green" is "1 point", "yellow" is "0 point", "orange" is "-1 point", and "red" is "-2 points". The total score or range is assigned to the suitability of the Na-K ratio. In a food combination, if the total score is "-1 point" or less, the Na-K ratio is "good (or very well done)". On the other hand, if the total score is "1 point" or more, the Na-K ratio is "highly likely to be high in sodium or low in potassium (or try harder)".

[0038] The combination calculation table may be calculated based on the Na-K ratio of each food in the selected food combination, or the Na-K ratio calculated from the total value of the sodium content and potassium content of each food in the selected food combination. For example, if the Na-K ratio of the selected food is less than 0.5, the score is 2 points; if the Na-K ratio is less than 1 and 0.5 or more, the score is 1 point; if the Na-K ratio is around 1, the score is 0 points; if the Na-K ratio is more than 1 and less than 1.5, the score is -1 point; and if the Na-K ratio is 1.5 or more, the score is -2 points. The total score or the range is the appropriateness of the Na-K ratio. In the food combination, if the total score is -1 point or less, the Na-K ratio is "good (or very well done)". On the other hand, if the total score is 1 point or more, the Na-K ratio is "highly likely to be high in sodium or low in potassium (or you should try harder)".

[0039] The process executed by the menu planning assistance program on a computer is at least presentation and display of suitability. In the presentation, a food distribution map is presented by the computer. This food distribution map has a sodium content axis and a potassium content axis. Two or more foods and Na-K ratio identifiers are arranged on the food distribution map. In the display of suitability, at least the suitability of the menu is displayed based on a ranking judgment method using the ranking of each Na-K ratio identifier of the two or more selected foods, or a Na-K ratio judgment method based on the Na-K ratio of each food indicated by each Na-K ratio identifier of the two or more selected foods and / or the total sodium content and total potassium content of each food and the Na-K ratio of the entire combination (menu) of two or more foods calculated therefrom.

[0040] The steps constituting the menu guidance method are at least presentation, presentation of suitability, and guidance. In the presentation, a food distribution map is presented by the computer. This food distribution map has a sodium content axis and a potassium content axis. Two or more foods and Na-K ratio identifiers are arranged on the food distribution map. In the presentation of suitability, suitability is judged by the above-mentioned grade judgment method or Na-K ratio judgment method. In the guidance, a person is instructed to understand how to combine the selected foods, and if necessary, which foods and dishes are high or low in sodium and potassium. In that case, a person refers to the Na-K ratio or Na-K ratio grade of the foods in the food distribution map, and the Na-K ratio or Na-K ratio grade of the second selected food.

[0041] In these menu planning assistance programs and menu planning guidance methods, when the food distribution map is displayed on a computer screen, an illustration of the menu may be displayed at the corresponding grade on the food distribution map to help judge the suitability of a menu consisting of two or more foods selected from the food distribution map. In this way, for example, by topping ramen with a high Na-K ratio with spinach, bean sprouts, or other vegetables, it becomes possible to visually confirm that the Na-K ratio approaches 1, making menu planning assistance and guidance easier.

[0042] The steps constituting the food provision method are at least selection and provision. In the selection, a person selects at least two or more foods in a food distribution map. In doing so, the person refers to the sodium content, potassium content, Na-K ratio or Na-K ratio grade of the selected foods, and the above-mentioned grade judgment method or Na-K ratio judgment method. In the provision, a person provides a combination of the selected foods. In this combination, in a combination of two or more selected foods, if the Na-K ratio or Na-K ratio grade of one selected food is relatively high, the Na-K ratio or Na-K ratio grade of the other selected foods is relatively low.

[0043] The food manufacturing method comprises at least the steps of selecting and packing. In the selection, at least two or more foods are selected from the food distribution map. In this step, the person refers to the Na-K ratio or Na-K ratio grade of the selected foods. In the packing, the combination of the selected foods is packed by the person or the device. In this combination, if the Na-K ratio or Na-K ratio grade of one of the selected foods is relatively high, the Na-K ratio or Na-K ratio grade of the other selected foods is selected to be relatively low.

[0044] In addition, in each of the above-mentioned methods and programs, the number of food distribution maps is not particularly limited, but the number of food distribution maps may be one, or may be two or more as necessary.

[0045] The respective terms used in the present invention are defined as follows for reference.

[0046] "Sodium content axis" refers to a reference line that indicates sodium (Na) content.

[0047] "Potassium content axis" refers to a reference line that indicates potassium (K) content.

[0048] A "Na-K ratio identifier" is an identifier that indicates the Na-K ratio or the grade of the Na-K ratio. Specifically, the Na-K ratio identifier indicates the Na-K ratio or the grade of the Na-K ratio of each food placed on the food distribution map. Examples of "identifiers" include letters (strings), numbers (strings), colors, contour lines, and combinations of these. Using these identifiers, the above-mentioned grade judgment method can be carried out.

[0049] "Na-K ratio" refers to the sodium content relative to the potassium content, specifically, the sodium content relative to the potassium content per serving of each food. References for determining this value include "Calorie Guide for Dining Out, Convenience Stores, and Prepared Meals" (Josai Eiyo University Press, 2017) and "Daily Meal Calorie Guide, 3rd Edition" (Josai Eiyo University Press, 2018). For example, if the potassium content per serving of each food is 400 mg and the sodium content per serving is 500 mg, the Na-K ratio is 1.25 (=500 mg / 400 mg). The standard value for judging whether the Na-K ratio is high or low is 1.0 (potassium content per serving, sodium content per serving).

[0050] "Na-K ratio grade" refers to the classification of Na-K ratio, specifically, the classification of the Na-K ratio per serving of each food. Examples of "Na-K ratio grade" include the relative position of an arbitrary Na-K ratio to a standard Na-K ratio (high, medium, low), and an evaluation of the Na-K ratio (poor, fair, excellent). The following further describes the embodiment of the present invention with reference to the drawings.

[0051] <Menu Support System> Figure 1 shows the configuration of a menu support system 10. The menu support system 10 is made up of a menu support tool 100 and a menu presenter 200. In other words, by using the menu support tool 100, the Na-K ratio in a menu is improved. Also, by using the menu presenter 200, a menu with an appropriate Na-K ratio can be identified.

[0052] The menu planning support system 10 additionally comprises a measuring device 300. By using the measuring device 300, the Na-K ratio of the support recipient before and after support can be ascertained. In other words, when an improvement in the Na-K ratio is confirmed, this becomes an incentive for the recipient to continue eating a menu with an appropriate Na-K ratio.

[0053] <Menu planning support device> Fig. 2 shows the configuration of the menu support device 100. In this embodiment, the menu support device 100 is configured with a food distribution map 110. The menu support device 100 is additionally configured with a combination determination table 120 or a combination calculation table 130. There is no restriction on the method for realizing the menu support device 100, and examples of the material include paper, film, and electromagnetic devices (computers, displays, speakers, etc.). The components of the menu support device 100 are described in detail below.

[0054] <Food distribution map> The configuration of a food distribution map is shown in Fig. 3. Included in the food distribution map 110 are a sodium content axis 110a, a potassium content axis 110b, a food 110c, a Na-K ratio identifier 110d, a Na-K ratio class 110e, and a cell 110f.

[0055] <Sodium content axis and potassium content axis> The food distribution map 110 has a sodium content axis 110a and a potassium content axis 110b. In this embodiment, the sodium content axis 110a is the vertical axis. , the potassium content axis 110b is the horizontal axis, but the opposite is also possible.

[0056] By using the sodium content axis 110a and the potassium content axis 110b, the position of each food item can be visually understood with ease. Specifically, it is easy to understand the high and low sodium content and high and low potassium content of each food item, the difference in sodium content and the difference in potassium content between each food item, and the change in the high and low sodium content of each food item when seasonings (such as soy sauce or salt) are used.

[0057] The sodium content axis 110a indicates the sodium content per predetermined unit of food. Examples of "per predetermined unit" include per serving of food, per any weight of food (e.g., 100 g), etc. In this embodiment, by using the sodium content per serving of food, the sodium content of food can be roughly understood when planning a menu.

[0058] In this embodiment, the potassium content axis 110b indicates the potassium content per unit of food. The rest of the explanation is the same as the explanation for the sodium content axis 110a.

[0059] <Food> Food 110c is arranged on the food distribution map 110. In this embodiment, the meaning of food 110c is not only the food itself, but also characters, symbols, images, or other indications that represent the food.

[0060] The display form of the food 110c may be various, and examples include a name, a photograph, an illustration, etc. The form adopted in this embodiment is a food icon. A food icon is a picture (illustration) that represents the external characteristics of a food. Of course, the display form of the food 110c is not limited to this. For example, the food name may be written in a shape (e.g., a square, a circle, an oval, etc.). The sodium content, potassium content, and Na-K ratio of the food 110c may also be written in the food icon and the shape.

[0061] The food 110c is arranged based on the sodium content and potassium content per unit of the food 110c. The presence or absence of seasonings may be appropriately determined when arranging the food 110c. For example, when arranging hiya-yakko (cold tofu), both hiya-yakko with soy sauce and hiya-yakko without soy sauce may be arranged.

[0062] There are various methods for determining the sodium and potassium contents. For example, known publications (such as the aforementioned "Calorie Guide for Eating Out, Convenience Stores, and Prepared Foods" (Published by Joshi Eiyo University Press, 2017) and "Calorie Guide for Daily Meals, Third Edition" (Published by Joshi Eiyo University Press, 2018)) may be cited. Food may also be actually measured. In particular, if the present invention is embodied in a computer, what is stored in a storage device (for example, a memory or a disk) is the data of the known publications or the measurement data, or a database that compiles them. The sodium and potassium contents of a food may be determined, for example, from the sodium and potassium contents contained in the ingredients used in producing each food.

[0063] The foods to be placed are determined appropriately. This is because the display area of ​​food distribution map 110 is limited. The display area is particularly limited when food distribution map 110 is displayed non-electromagnetically (for example, on paper or a plastic sheet). In this case, placing foods without limit would deteriorate the visibility of food distribution map 110. On the other hand, when food distribution map 110 is displayed electromagnetically (for example, on a computer display), all foods are placed. To make it easier to distinguish and select the placed foods, a search function, for example, can be utilized.

[0064] There are various criteria for determining the foods to be placed. That is, if the attributes of the subject (e.g., age, family structure, place of residence, etc.) are different, the foods to be placed will also be different. In this way, menu planning support becomes more detailed. For example, in this embodiment, the food distribution map 110 reflects that the subject is elderly and lives in the Tohoku region. Of course, criteria other than the attributes of the subject may also be used. For example, in a restaurant, the foods to be placed are part or all of the restaurant's menu.

[0065] <Na-K ratio identifier> What is placed on the food distribution map 110 is the Na-K ratio identifier 110d. What is indicated by the Na-K ratio identifier 110d is the grade 110e of the Na-K ratio of each food 110c. What is indicated by the Na-K ratio identifier 110d is not limited to the grade 110e of the Na-K ratio, and may be, for example, the Na-K ratio itself.

[0066] <Grade of Na-K ratio of each food> As described above, the grade of the Na-K ratio refers to the classification of the Na-K ratio. In FIG. 3, four grades are adopted for the grade 110e of the Na-K ratio of each food 110c. What constitutes the four grades are "low", "medium", "high", and "very high". What "low" indicates is "potassium content per meal > sodium content". What "medium" indicates is "potassium content per meal ≒ sodium content". What "high" indicates is "potassium content per meal < sodium content". What "very high" indicates is "potassium content per meal << sodium content".

[0067] <Display mode of the Na-K ratio identifier> In this embodiment, the display mode of the Na-K ratio identifier 110d is color. Four colors are used to represent the Na-K ratio identifier 110d, specifically, green, yellow, orange, and red. Although the display mode in FIG. 3 is grayscale due to the constraints, the second darkest part represents "green". The fourth darkest (lightest) part represents "yellow". The third darkest part represents "orange". The first darkest (darkest) part represents "red". Green indicates a "low" grade of the Na-K ratio. Yellow indicates a "medium" grade of the Na-K ratio. Orange indicates a "high" grade of the Na-K ratio. Red indicates a "very high" grade of the Na-K ratio. These colors change gradually. That is, if the Na-K ratio is the highest, it呈现 red. On the other hand, if the Na-K ratio is the lowest, it呈现 green. If the Na-K ratio is in between, it呈现 yellow, which is an intermediate color between red and green. For example, when the Na-K ratio exceeds 1, the redness becomes stronger. If the Na-K ratio is near 1, it呈现 yellow. When the Na-K ratio is less than 1, the greenness becomes stronger. Also, when adopting the two values of black and white, if the Na-K ratio is the highest, it呈现 a color close to black among grays. On the other hand, if the Na-K ratio is the lowest, it呈现 white. If the Na-K ratio is in between, it呈现 an intermediate color (gray) between black and white. For example, the higher the Na-K ratio, the stronger the blackness. On the other hand, the lower the Na-K ratio, the stronger the whiteness.

[0068] In this embodiment, the display mode of the Na-K ratio identifier 110d is color, but it is not limited to this. For example, it may be characters (columns), numbers (columns), colors, contour lines, or combinations thereof. That is, what is required of the Na-K ratio identifier is to enable the user to easily grasp the Na-K ratio or its grade.

[0069] In this embodiment, the Na-K ratio is classified into four stages: "low", "medium", "high" and "very high", but is not limited thereto. For example, five stages: "very low", "low", "equal", "high" and "very high" are also acceptable. Of course, as the Na-K ratio stage increases or decreases, the number of Na-K ratio identifiers (e.g., colors) also increases or decreases. As described above, the more detailed the Na-K ratio stage, the more detailed the food combinations become.

[0070] <Cell> The food distribution map 110 has a cell 110f. The cell 110f shows a range of sodium content and a range of potassium content. Foods 110c whose component values ​​are included in the range of sodium content and the range of potassium content are placed in the cell 110f. The shape of the cell 110f is not important.

[0071] In this embodiment, the food distribution map 110 is divided into a matrix (rows and columns). That is, cells 110f are formed by straight lines parallel to the sodium content axis 110a (vertical axis) and the potassium content axis 110b (horizontal axis).

[0072] The divisions on the sodium content axis 110a are, from top to bottom, 0 to less than 50 mg, 50 to less than 100 mg, 100 to less than 250 mg, 250 to less than 500 mg, 500 to less than 1000 mg, etc. These divisions may be changed as appropriate. However, if the divisions are too small, the visibility of the food distribution chart 110 will be reduced.

[0073] The divisions of the potassium content axis 110b are aligned with those of the sodium content axis 110a, and in this embodiment, from left to right, the sodium content per serving of food is 0 or more and less than 50, 50 or more and less than 100 mg, 100 or more and less than 250 mg, 250 or more and less than 500 mg, 500 or more and less than 1000 mg, etc. The rest of the explanation is the same as the explanation of the divisions of the sodium content axis 110a.

[0074] Because the food distribution map 110 is divided into a matrix, the relative merits of sodium and potassium content in each cell 110f can be intuitively grasped. For example, foods with equal or little difference in sodium and potassium content (Na-K ratio ≒ 1) are arranged on the diagonal of the matrix from the upper left to the lower right. Foods with a high sodium content (Na-K ratio > 1) are arranged toward the lower left. On the other hand, foods with a high potassium content (Na-K ratio < 1) are arranged toward the upper right.

[0075] In this embodiment, all foods are arranged within the matrix described above, but this is not limited thereto. For example, foods with extremely high sodium or potassium content per serving may be arranged outside the matrix described above. Also, among the cells 110f, foods with extremely high sodium or potassium content may be arranged separately from other cells. In this way, the locations in the food distribution map 110 where the sodium or potassium content changes significantly can be intuitively grasped.

[0076] <Relationship between Cells and Na-K Ratio Identifiers> The Na-K ratio identifier 110d is attached to the cell 110f. In this embodiment, the cell 110f is classified into three grades, namely, "low", "medium", "high" and "very high". If the grade of the cell 110f is "low", the Na-K ratio identifier 110d is assigned to the cell in the "green" state. If the grade of the cell 110f is "medium" (potassium dominant), the Na-K ratio identifier 110d is assigned to the cell in the "yellow" state. If the grade of the cell 110f is "high", the Na-K ratio identifier 110d is assigned to the cell in the "orange" state. If the grade of the cell 110f is "very high", the Na-K ratio identifier 110d is assigned to the cell in the "red" state. As described above, by coloring the cell 110f, the Na-K ratio can be easily and intuitively grasped.

[0077] In this embodiment, the display mode of the Na-K ratio identifier 110d attached to the cell 110f is a color, but is not limited to this. For example, the display mode of the Na-K ratio identifier 110d attached to the cell 110f may be a numerical value. Specifically, if the Na-K ratio is approximately 1, the numerical value is zero. If the Na-K ratio is less than 1, the numerical value is a positive number. If the Na-K ratio is greater than 1, the numerical value is a negative number. Also, if the reciprocal of the Na-K ratio of the potassium-dominant cell (<1) is approximately the same as the Na-K ratio of the sodium-dominant cell (>1), the absolute values ​​of the numerical values ​​attached to both cells are the same. More specifically, if the Na-K ratio of cell (M,N) is 0.8 (=40 / 50) and the Na-K ratio of cell (N,M) is 1.25 (=50 / 40), the value assigned to cell (M,N) is "+a" (a>0) and the value assigned to cell (N,M) is "-a" (a>0). In other words, if the reciprocal of the Na-K ratio of a potassium-dominant cell (<1) is almost the same as the Na-K ratio of a sodium-dominant cell (>1), For example, the sum of the values ​​assigned to both cells is zero. In this way, it is easy to adjust the Na-K ratio in a menu by selecting foods with high Na-K ratios or foods with low Na-K ratios. The values ​​or scores assigned to the cells may also be weighted. One of the grounds for such weighting is medical data.

[0078] <Method of Using Food Distribution Map in Menu Planning Support System> Fig. 4 shows an example of using the food distribution map 110. In this example, the user considers a combination of rice A, dumplings B, and miso soup C (initial menu).

[0079] First, the following can be understood from food distribution map 110. Rice A is a potassium-dominant food (Na-K ratio<1). This is because the color of the cell for rice A is light yellow-green. Dumplings B is a sodium-dominant food (Na-K ratio>1). This is because the color of the cell for dumplings B is orange. Miso soup C is a sodium-dominant food (Na-K ratio>1). This is because the color of the cell for miso soup C is orange. In this way, by looking at the color of a food's cell, the Na-K ratio of that food can be intuitively understood.

[0080] Next, we check whether the Na-K ratio of the original menu is good or bad. As mentioned above, the color breakdown of the cells for the original menu is one light yellow-green and two orange. This color combination indicates that the original menu is sodium-dominant. In other words, the Na-K ratio of the original menu is poor.

[0081] Next, the original menu is reviewed. The purpose is to improve the Na-K ratio. Improving the Na-K ratio can prevent high blood pressure. The viewpoints for reviewing the original menu are (1) whether the sodium content and potassium content are approximately equal, or (2) whether potassium is predominant. For example, green cells indicate potassium dominance (Na-K ratio < 1). Looking at the green cells, vegetable juice D is placed. If vegetable juice D is added to the original menu (the revised menu), the cell color breakdown is one green, one light yellow-green, and two orange. This color breakdown indicates that the revised menu is potassium-dominant. In other words, the Na-K ratio of the revised menu is appropriate. In this way, the cell color can be used as a reference to easily review the menu.

[0082] When the cell colors are converted into numerical values, it becomes easier to judge whether the Na-K ratio in a menu is good or bad. For example, in the example above, if yellow (Na-K ratio ≒ 1) is 0 points, light yellow-green is -1 point, orange is +2 points, and green is -4 points, then the numerical breakdown of the revised menu would be rice (-1 point), gyoza (+2 points), miso soup (+2 points), and vegetable juice (-4 points). The sum of these numerical values ​​is -1 point (= -1 point + 2 points + 2 points -4 points). This sum is less than 0 points. In other words, the Na-K ratio of the revised menu is potassium-dominant.

[0083] The entity that judges whether the Na-K ratio in the menu is good or bad can be any entity, for example, a person or a computer. In addition, the judgment of whether the menu is good or bad can be made based on the Na-K ratio of each food in the menu.

[0084] When the computer judges whether the Na-K ratio is good or bad, what is shown on the display is the Na-K ratio of the selected food combination (current menu). When the selected food is changed, the Na-K ratio is updated. The expression of the Na-K ratio can be done in any way, for example, a total score, a comment, animation, etc. In particular, when animation is used, the user can enjoy making a menu. For example, when a certain food combination (menu) is selected, an indicator bar may be made to expand and contract. If the indicator bar stops on the green side, it is easy to understand that the Na-K ratio of the menu is potassium-dominant, and on the other hand, if the indicator bar stops on the red side, the Na-K ratio of the menu is sodium-dominant. As another example, when a certain food combination (menu) is selected, the face or color of a character may be changed. It can be easily understood that if the character's face is smiling or green in color, the Na-K ratio of the menu is potassium-dominant, whereas if the character's face is crying or red in color, the Na-K ratio of the menu is sodium-dominant.

[0085] <Effects of Food Distribution Map> Based on the above, the effects of the food distribution map 110 are as follows. First, when planning a menu, it is easy to select foods with a high potassium content in addition to the foods you want to eat, so you can continue a diet with a good Na-K ratio without stress. Second, since the Na-K ratio grade is shown, it is easy to understand the Na-K ratio of each food. For example, when combining multiple foods, you can intuitively understand the movement of the Na-K ratio.

[0086] The food distribution map may further be used in combination with a combination judgment table or a combination calculation table. The details of the combination judgment table and the combination calculation table will be described later.

[0087] <Modification of food distribution map> The food distribution map 110 may be divided. This is because the visibility of the food distribution map 110 is poor when it is a single page. In this modification, the food distribution map 110 is composed of a first food distribution map 111 and a second food distribution map 112. The details of these are as follows.

[0088] <First food distribution map> Figure 5 shows the configuration of a first food distribution map 111. The first food distribution map 111 includes a sodium content axis 111a, a potassium content axis 111b, a first selection group of foods 111c, a first Na-K ratio identifier 111d, a Na-K ratio class 111e, and a first cell 111f. In the following explanation, some parts that overlap with the explanation of the sodium content axis 110a, the potassium content axis 110b, the foods 110c, the Na-K ratio identifier 110d, the Na-K ratio class 110e, and the cell 110f may be omitted.

[0089] <Sodium content axis and potassium content axis> The first food distribution map 111 has a sodium content axis 111a and a potassium content axis 111b. By using these two axes, the position of each food can be easily grasped visually.

[0090] <Foods of the first selection group> Foods 111c of the first selection group are arranged in the first food distribution diagram 111. The foods 111c of the first selection group are foods that are different from the foods of the second selection group described later. There are various factors that affect the classification of the selection groups, and examples of these include food culture, calories, the impression of the food itself, and the age of the support recipient. In this embodiment, the foods 111c of the first selection group are main foods. Main foods mainly include staple foods and main dishes. Here, staple foods refer to foods whose main nutrients are carbohydrates. Examples of staple foods include rice, bread, noodles, and processed products thereof (rice bowls, sandwiches, etc.). Also, main dishes refer to foods whose main nutrients are proteins. Examples of main dishes include meat, fish, eggs, and processed products thereof (hamburger steaks, wieners, sausages, etc.). However, these classifications are merely principles. For example, in this embodiment, foods derived from beans (such as tofu and natto) are not main foods. Foods derived from tofu are treated as side foods, which will be described later. Of course, foods derived from beans may also be main foods. Furthermore, if the support recipient is of a different age, the support recipient's food preferences will also differ. Therefore, by using the first food distribution map 111 that corresponds to the support recipient's age, menu planning support can be more detailed.

[0091] <First Na-K ratio identifier> A first Na-K ratio identifier 111d is arranged in the first food distribution map 111. The first Na-K ratio identifier 111d indicates the Na-K ratio grade 111e of each of the foods 111c in the first selection group. The first Na-K ratio identifier 111d indicates not only the Na-K ratio grade 111e, but also, for example, the Na-K ratio itself.

[0092] <Na-K ratio grades for each food in the first selection group> As mentioned above, the Na-K ratio grade refers to a classification of the Na-K ratio. Four grades are used in the Na-K ratio grade 111e for each food in the first selection group 111c. The four grades are "low", "medium", "high", and "very high". "Low" indicates that "potassium content per serving > sodium content". "Medium" indicates that "potassium content per serving ≒ sodium content". "High" indicates that "potassium content per serving < sodium content". "Very high" indicates that "potassium content per serving << sodium content".

[0093] <Display Mode of First Na-K Ratio Identifier> In this embodiment, the display mode of the first Na-K ratio identifier 111d is color. The first Na-K ratio identifier 111d is expressed in four colors, specifically, green, yellow, orange, and red. The display mode of FIG. 5 is grayscale due to its constraints, and the second darkest part represents "green." The fourth darkest part (lightest) part represents "yellow." The third darkest part represents "orange." The first darkest part represents "red." Green indicates the Na-K ratio grade "low." Yellow indicates the Na-K ratio grade "medium." Orange indicates the Na-K ratio grade "high." Red indicates the Na-K ratio grade "fairly high." These colors change in stages. That is, if the Na-K ratio is the highest, it is red. On the other hand, if the Na-K ratio is the lowest, it will be green. If the Na-K ratio is intermediate between the two, it will be yellow, which is an intermediate color between red and green. For example, if the Na-K ratio exceeds 1, it will be redder. If the Na-K ratio is around 1, it will be yellow. If the Na-K ratio is below 1, it will be greener. In addition, when the two values ​​of black and white are adopted, if the Na-K ratio is the highest, it will be a color close to black among grays. On the other hand, if the Na-K ratio is the lowest, it will be white. If the Na-K ratio is intermediate between the two, it will be an intermediate color (gray) between black and white. For example, the higher the Na-K ratio, the more black it will be. On the other hand, the lower the Na-K ratio, the more white it will be. The display mode of the first Na-K ratio identifier 111d is not limited to color, and may be, for example, contour lines, numbers in a speech bubble, or the like.

[0094] <First Cell> The first food distribution map 111 has a first cell 111f. The first cell 111f shows a range of sodium content and a range of potassium content. The foods 111c in the first selection group whose component values ​​are included in the range of sodium content and the range of potassium content are placed in the first cell 111f. In this embodiment, the first cell 111f is formed by straight lines parallel to the sodium content axis 111a and the potassium content axis 111b. In other words, the shape of the first food distribution map 111 is a matrix. However, the shape of the first cell 111f is not important.

[0095] 6 shows the configuration of a second food distribution map 112. The second food distribution map 112 includes a sodium content axis 112a, a potassium content axis 112b, a second selection group of foods 112c, a second Na-K ratio identifier 112d, a Na-K ratio class 112e, and a second cell 112f.

[0096] <Sodium content axis and potassium content axis> The second food distribution map 112 has a sodium content axis 112a and a potassium content axis 112b. The rest of the explanation is the same as the explanation of the sodium content axis 111a and the potassium content axis 111b described above.

[0097] <Foods of the Second Selection Group> Foods 112c of the second selection group are arranged in the second food distribution map 112. The foods 112c of the second selection group are foods that are different from the foods of the first selection group described above. In this embodiment, the foods 112c of the second selection group are side dishes. Side dishes mainly include things other than staple foods and main dishes. Examples of "things other than staple foods and main dishes" include side dishes, milk and dairy products, fruits, soups, juices, etc. Here, A side dish is a food whose main nutrients are vitamins, minerals, or dietary fiber. Examples of side dishes include vegetables, mushrooms, potatoes, and processed products thereof (boiled vegetables, salads, etc.). In this embodiment, foods derived from beans (for example, tofu and natto) are sub-foods. The rest of the explanation is the same as that of the first selection group of foods 111c described above.

[0098] In this embodiment, the first food group mainly includes staple foods and main dishes, and the second food group mainly includes side dishes, but the method of determining each selection group is arbitrary. For example, when determining each selection group, consideration is given to the ease of dietary advice. In addition, in this embodiment, the number of food groups is two, but the number of categories may be two or more. The above viewpoints are also applicable to the explanation of the menu planning support program and various methods described below.

[0099] <Second Na-K ratio identifier> The second food distribution map 112 is arranged with a second Na-K ratio identifier 112d. The second Na-K ratio identifier 112d indicates the Na-K ratio grade 112e of each of the foods 112c in the second selection group. The rest of the description is the same as that of the first food distribution map 111 described above.

[0100] <Grades of the Na-K ratio for each food in the second selection group> As mentioned above, the grades of the Na-K ratio refer to the classification of the Na-K ratio. There are four grades in the grades of the Na-K ratio for each food in the second selection group 112c 112e. The rest of the explanation is the same as the explanation of the grades of the Na-K ratio 111e mentioned above.

[0101] <Display mode of second Na-K ratio identifier> In the present embodiment, the display mode of the second Na-K ratio identifier 112d is color. The rest of the description is the same as the description of the display mode of the first Na-K ratio identifier 111d described above.

[0102] <Second Cell> The second food distribution map 112 has a second cell 112f. The second cell 112f shows a range of sodium content and a range of potassium content. The foods 112c in the second selection group whose component values ​​are included in the range of sodium content and the range of potassium content are placed in the second cell 112f. The rest of the explanation is the same as the explanation of the second cell 111f described above.

[0103] <Application Example of Food Distribution Map> In this embodiment, the indices used in the food distribution map 110 are sodium content, potassium content, and Na-K ratio (or its grade), but are not limited to these. There are various indices that can be added to the food distribution map 110, such as calories and carbohydrate content, for example. The reason for adopting these indices is that calories are the cause of obesity, and carbohydrate content is the cause of elevated blood sugar levels. By adding such indices, it is possible to promote a healthy diet by taking into account not only the balance of sodium and potassium, but also calories, carbohydrate content, etc.

[0104] <Combination Judgment Table> FIG. 7 shows the configuration of the combination judgment table 120. In this embodiment, the combination judgment table 120 shows the combination of the Na-K ratio identifier 110f and the quality of the Na-K ratio of the combination. For example, if the Na-K ratio identifier of the first item and the Na-K ratio identifier of the second item, and the Na-K ratio identifier of the third item and the Na-K ratio identifier of the fourth item are "yellow" and "yellow" and "yellow" and "green", respectively, the Na-K ratio of the combination is "good" or "very well done". On the other hand, if the Na-K ratio identifier of the first item and the Na-K ratio identifier of the second item are "orange" and "orange", respectively, the Na-K ratio of the combination is "poor".

[0105] In place of such judgments, the following judgments are also adopted. For example, when comparing the number of "green" foods with the number of foods of other colors, if the former are greater than the latter, the Na-K ratio is "good" or "very well done." On the other hand, if the former are less than the latter, the Na-K ratio is "poor," "too much sodium or too little potassium," or "do your best."

[0106] <Modification of combination judgment table> FIG. 8 shows the configuration of a modification of the combination judgment table 120. In this embodiment, the combination judgment table 120 shows the combination of the first Na-K ratio identifier 111d and the second identifier 112f and the quality of the Na-K ratio of the combination. For example, if the identifiers of the first and second items in the first selection group and the identifiers of the first and second items in the second selection group are "yellow" and "yellow" and "yellow" and "green", respectively, the Na-K ratio of the combination is "good" or "very well done". On the other hand, if the identifiers of the first and second items in the first and second selection groups are "orange" and "orange", respectively, the Na-K ratio of the combination is "poor".

[0107] In addition, the above-mentioned example of using the combination judgment table is an example of using two food distribution maps, but even if one food distribution map or three or more maps are used, they can be created and used appropriately according to the above-mentioned example of use. This also applies to the various systems and methods described below.

[0108] <Combination Calculation Table> The combination calculation table 130 is used in place of or in conjunction with the combination judgment table 120. The combination calculation table 130 shows scores and total scores. The scores are given to the Na-K ratio identifier 110f. For example, if the Na-K ratio identifier 110f is a color, "green" is "1 point", "yellow" is "0 point", "orange" is "-1 point", and "red" is "-2 points". The total score or the range is given to the quality of the Na-K ratio. In a food combination, if the total score is "-1 point" or less, the Na-K ratio is "good" or "very well done". On the other hand, if the total score is "1 point" or more, the Na-K ratio is "poor", "high in sodium or low in potassium", or "good luck". Of course, it goes without saying that the same applies to the case where the Na-K ratio identifier 110f is composed of the first Na-K ratio identifier 111f and the second Na-K ratio identifier 112f.

[0109] The combination calculation table may be calculated based on the Na-K ratio of each food in the selected food combination or the Na-K ratio calculated from the total value of the sodium content and potassium content of each food in the food combination. For example, the sodium content and potassium content of each food are set, and based on the Na-K ratio calculated from the total sodium content and total potassium content of the selected multiple foods, if the Na-K ratio is less than 0.5, it is given "2 points", if the Na-K ratio is less than 1 and 0.5 or more, it is given "1 point", if the Na-K ratio is around 1, it is given "0 points", if the Na-K ratio is more than 1 and less than 1.5, it is given "-1 point", and if the Na-K ratio is 1.5 or more, it is given "-2 points". The total score or the range is assigned to the quality of the Na-K ratio. In a food combination, if the total score is "1 point" or more, the Na-K ratio is "good" or "very well done". On the other hand, if the total score is "-1" or less, the Na-K ratio is "poor," "high sodium or low potassium," or "good luck."

[0110] In addition, the above-mentioned example of using the combination calculation table is an example of using two food distribution maps, but even if one food distribution map or three or more maps are used, they can be created and used appropriately according to the above-mentioned example of use. This also applies to the various systems and methods described below.

[0111] <Menu presentation tool> The menu presentation tool 200 shows a combination of foods in the first selection group and foods in the second selection group. Specifically, when one or more foods are selected from each of the first selection group and the second selection group, the combination is displayed as being good or bad. The combination judgment table 120 or the combination calculation table 130 is used to judge the quality of the combination. The Na-K ratio or its grade of the foods in the first selection group and the Na-K ratio or its grade of the foods in the second selection group are referenced to determine the combination. For example, when combining, if the Na-K ratio or its grade of the foods in the first selection group is relatively high, the Na-K ratio or its grade of the foods in the second selection group may be relatively low. From a different perspective, when combining, the number of foods with a relatively low Na-K ratio or its grade is set to be equal to or greater than the number of foods with a relatively high Na-K ratio or its grade.

[0112] In the above, the method of realizing the menu presenter 200 is not important, and may be, for example, paper, film, electromagnetic device (computer, display, speaker, etc.), etc. The manner of showing how to combine foods is not important, and may be, for example, Braille, sound, image, vibration, etc.

[0113] <Measuring Instrument> Measuring instrument 300 measures the Na-K ratio in urine. The Na-K ratio in urine reflects the Na-K ratio in the body. In other words, the purpose of measuring the Na-K ratio in urine is to understand the Na-K ratio in the body. Measuring instruments 300 are commercially available, and an example is the "Omron Sodium and Potassium Meter HEU-001F" (manufactured by Omron Healthcare Co., Ltd.).

[0114] <Menu Planning Assistance Program> Figure 9 shows the flow of processing in the menu planning assistance program. The menu planning assistance program causes a computer to execute food presentation (S1) and combination presentation (S2). Here, the main components of a computer are a processor, various memories, and input / output (I / O). Each step is explained in detail below.

[0115] <Food Presentation (S1)> The computer presents the Na-K ratios or grades of at least two or more foods. These values ​​are stored in the memory. When the Na-K ratios or grades of foods are presented, the user selects at least two or more foods. Details of the selected foods are as described above. The foods are arranged on the above-mentioned food distribution map 110. Details of the food distribution map 110 are as described above. In the above, multiple food distribution maps can be stored in the memory, such as a food distribution map for a single person and a food distribution map for a family. This expands the range of choices available to the support recipient.

[0116] <Presenting the Combination (S2)> The computer presents whether the selected food combination is good or bad, and reference is made to the Na-K ratio or its grade of the selected foods. These values ​​are stored in the memory. For example, when comparing the number of "green" foods with the number of foods of other colors, if the former is greater than the latter, the Na-K ratio in the combination is "good" or "very well done." On the other hand, if the former is less than the latter, the Na-K ratio in the combination is "bad," "high in sodium or low in potassium," or "good luck."

[0117] In presenting the combinations, the results of referring to the combination judgment table and combination calculation table described above may be displayed.

[0118] <Modification of Food Presentation> The food presentation (S1) may be subdivided. That is, the first food presentation is performed, and then the second food presentation is performed. A specific description of these processes is as follows.

[0119] In the first food presentation, the Na-K ratio or its grade of the foods in the first selection group is presented by the computer. These values ​​are stored in the memory. When the Na-K ratio or its grade of the foods in the first selection group is presented, the user selects at least one or more foods (hereinafter referred to as the "first selected foods"). Details of the foods in the first selection group are as described above. The foods in the first selection group are arranged in the first food distribution map described above. Details of this distribution map are as described above. In the above, a plurality of first food distribution maps can be stored in the memory, such as a first food distribution map for a person living alone and a first food distribution map for a family. In this way, the selection of the support recipient can be easily determined. The width increases.

[0120] In the second food presentation, the Na-K ratio or its grade of the second selection group of foods is presented by the computer. These values ​​are stored in the memory. When the Na-K ratio or its grade of the second selection group of foods is presented, the user selects at least one or more foods (hereinafter referred to as "second selection foods"). Details of the second selection group of foods are as described above. The second selection group of foods is arranged in the second food distribution map described above. Details of this distribution map are as described above. In the above, a plurality of second food distribution maps can be stored in the memory, such as a second food distribution map for a person living alone and a second food distribution map for a family. This expands the range of choices available to the support recipient.

[0121] Considering these variations, in the presentation of the combination (S2) described above, what is presented by the computer is whether the combination of the first selected food and the second selected food is good or bad, and what is referred to at that time are the Na-K ratio or its grade of the first selected food and the Na-K ratio or its grade of the second selected food. These values ​​are stored in the memory. For example, when comparing the number of "green" foods and the number of foods of other colors, if the former is greater than the latter, the Na-K ratio in the combination is "good" or "very well done." On the other hand, if the former is less than the latter, the Na-K ratio in the combination is "bad," "high in sodium or low in potassium," or "do your best."

[0122] <Modification of the displayed food distribution map> The food distribution map can be customized. For this purpose, graphic data and a food database are stored in the storage device. The graphic data defines the coordinates, direction, and color of the map (e.g., the frame of the food distribution map). The attribute values ​​defined in the food database are at least the correspondence between food (e.g., food name, food image, etc.), sodium content, and potassium content. The Na-K ratio may be stored in advance or calculated each time. On the other hand, if the grade of the Na-K ratio is to be calculated, a correspondence (table) between the Na-K ratio and the grade of the Na-K ratio is provided in advance. In addition to the above, the attribute values ​​defined in the food database may be the residential area, lifestyle, age, etc. According to the above, when the user's selection (food type, grade display color, grade expression, content scale, residential area, lifestyle, age, etc.) is input, the corresponding food distribution map is presented. As described above, the grade can be changed, but the results of the examination by the medical institution should be respected. This also applies when the criteria for determining whether a combination is good or bad are changed.

[0123] <Modification of food selection method> Foods to be placed on the food distribution map can be selected. When multiple foods are selected (for example, using a cursor pointer, etc.), the display shows the Na-K ratio or its grade of each selected food, or the quality of the Na-K ratio of the combination (menu) of each selected food. When this information is displayed, the selected food is deleted, or a new food is additionally selected. By repeating such operations, the Na-K ratio of the menu becomes good (Na-K ratio ≈ 1 or Na-K ratio < 1). In this case, when the cursor point and a food (for example, a food icon) overlap (without executing the selection), the sodium content, potassium content, or Na-K ratio of the food may be displayed.

[0124] <Meal Planning Guidance Method> Fig. 10 shows the flow of the menu planning guidance method. The menu planning guidance method is composed of food presentation (S11) and guidance (S13). In this method, the instructor can use the menu planning support tool 100, which has been explained above. These steps (S11 to S12) are explained in detail as follows.

[0125] <Food Presentation (S11)> The Na-K ratio or its grade of at least two or more foods are presented to the trainee. As a result, the trainee selects at least two or more foods. The details of the selected foods are as described above. In this step, the trainer can use the food distribution chart 110. The explanation of the food distribution chart 110 is as described above.

[0126] <Instruction (S12)> The trainee is instructed on how to combine the selected foods. The Na-K ratio or its grade of the selected foods is referred to when the trainee is instructed. For example, when the food distribution chart 110 is used, if a certain food is selected and its Na-K ratio identifier is "red", the instruction is to select other foods whose Na-K ratio identifier is "green". From a different perspective, in the combination, if the number of foods with a relatively low Na-K ratio or its grade is compared with the number of foods with a relatively high Na-K ratio or its grade, and the former is the same as or greater than the latter, the instruction is, for example, that the combination is "good" or "very well done". On the other hand, if the former is less than the latter, the instruction is, for example, that the combination is "bad", "high in sodium or low in potassium", or "let's try harder". More specific guidance would be to increase the number of foods with relatively low Na-K ratios or grades, and to ask for an understanding of what foods and dishes are high or low in sodium and potassium. For example, when the food distribution chart 110 is used, if the number of "green" foods is less than the number of "red" or "orange" foods in a combination, the guidance would be that the combination is "bad," "high in sodium or low in potassium," or "try your best," and more specific guidance would be to increase the number of "green" foods.

[0127] Even if the Na-K ratio of a menu is not good for one meal, it is sufficient if the Na-K ratio of the menu is good over multiple meals. For example, the Na-K ratio of the breakfast menu, the lunch menu, and the dinner menu may be combined to determine whether the Na-K ratio is good or not for one day. In other words, even if the Na-K ratio of lunch is high, if the Na-K ratios of breakfast and dinner are low, the Na-K ratio will be good for the whole day. In this way, even if the Na-K ratio of one meal is not good due to interpersonal interactions, the Na-K ratio will be adjusted and become good for the whole day. The Na-K ratio of all menus for a specific period (for example, one day, one week, one month, etc.) may be presented to the trainee. This makes it possible to determine whether the Na-K ratio is stable over a long period of time, not just for one meal. In addition, the trainee can continue to enjoy menus that take the Na-K ratio into consideration.

[0128] In addition, when providing guidance, the above-mentioned combination judgment table and combination calculation table may be used. This also applies to the following examples.

[0129] <Modification of Food Presentation> The food presentation (S11) may be subdivided. That is, a first food presentation is performed, and then a second food presentation is performed. A specific description of these steps is as follows.

[0130] In the first food presentation, the Na-K ratio or its grade of the foods in the first selection group is presented to the trainee. As a result, the trainee selects at least one food (hereinafter referred to as the "first selection food"). Details of the foods in the first selection group are as described above. In this step, the trainee can use the first food distribution chart 111. The explanation of the first food distribution chart 111 is as described above.

[0131] In the second food presentation, the Na-K ratio or its grade of the foods in the second selection group is presented to the trainee. As a result, the trainee selects at least one food (hereinafter referred to as the "second selection food"). Details of the foods in the second selection group are as described above. In this step, the trainer can use the second food distribution chart 112. The explanation of the second food distribution chart 112 is as described above.

[0132] In consideration of these modified examples, in the aforementioned instruction (S12), the person being trained is instructed on how to combine the first selected food and the second selected food. The Na-K ratio or its grade of the first selected food and the Na-K ratio or its grade of the second selected food are referred to when the person being trained is instructed. For example, when the first food distribution map 111 and the second food distribution map 112 are used, if a food of the first selected group is selected and its identifier is "red", the instruction content is, for example, to select a food of the second selected group whose identifier is "green". From a different perspective, in the combination, if the number of foods with a relatively low Na-K ratio or its grade is compared with the number of foods with a relatively high Na-K ratio or its grade, and the former is the same as or greater than the latter, the instruction content is, for example, to the effect that the combination is "good" or "very well done". On the other hand, if the former is less than the latter, the instruction content is, for example, that the combination is "bad," "high in sodium or low in potassium," or "try your best," and more specifically, that the number of foods with a relatively low Na-K ratio or its grade is increased. Furthermore, an understanding of what foods and dishes are high in sodium and potassium or low in potassium is sought. For example, when the first food distribution map 111 and the second food distribution map 112 are used, if the number of "green" foods is compared with the number of "red" or "orange" foods in a combination and the former is less than the latter, the instruction content is that the combination is "bad," "high in sodium or low in potassium," or "try your best," and more specifically, that the number of "green" foods is increased.

[0133] Even if the Na-K ratio of a menu is not good for one meal, it is sufficient if the Na-K ratio of the menu is good over multiple meals. For example, the Na-K ratio of the breakfast menu, the lunch menu, and the dinner menu may be combined to determine whether the Na-K ratio is good or not for one day. In other words, even if the Na-K ratio of lunch is high, if the Na-K ratios of breakfast and dinner are low, the Na-K ratio will be good for the whole day. In this way, even if the Na-K ratio of one meal is not good due to interpersonal interactions, the Na-K ratio will be adjusted and become good for the whole day. The Na-K ratio of all menus for a specific period (for example, one day, one week, one month, etc.) may be presented to the trainee. This makes it possible to determine whether the Na-K ratio is stable over a long period of time, not just for one meal. In addition, the trainee can continue to enjoy menus that take the Na-K ratio into consideration.

[0134] <Meal Planning Guidance Method for Hypertensives> One embodiment of the meal planning guidance method is a meal planning guidance method for hypertensives. This is because, as mentioned above, what is necessary to prevent and improve hypertension is to improve the Na-K ratio in the body (predominantly K). This embodiment is described in detail as follows.

[0135] First, the urine of the patient is measured to obtain the urinary Na-K ratio. As mentioned above, the urinary Na-K ratio is used simply to measure the Na-K ratio in the patient's body. The means for measuring this urinary Na-K ratio is the measuring device 300. From the verification using the Omron sodium and potassium meter HEU-001F (manufactured by Omron Healthcare Co., Ltd.), it can be considered that if the urinary Na-K ratio is less than 3, one can live a healthy life, but on the other hand, if the urinary Na-K ratio is 3 or more and this condition continues for a long time, the risk of hypertension increases.

[0136] Next, the trainee (especially the hypertensive patient) is shown the urinary Na-K ratio and food distribution chart 110, and dietary advice is given to the trainee. This dietary advice encourages the trainee to understand which foods and dishes contain a lot of sodium and potassium, and which do not. In particular, for trainees with a high urinary Na-K ratio, advice is given to the foods and dishes that contain a lot of sodium and potassium. The menu is dominated by rice.

[0137] After such dietary advice, the patient will continue to follow a potassium-dominant menu for a certain period of time. At that time, the patient will use the food distribution chart 110.

[0138] After a certain period of time has passed, the Na-K ratio in the urine of the patient is measured again. The Na-K ratio in the urine before and after the dietary guidance allows the patient to feel the effect of the dietary guidance. Such a feeling of the effect will motivate the patient to continue the menu according to the food distribution chart 110.

[0139] Most conventional dietary advice forces people to eat foods that they don't want to eat. Specifically, they say, "Avoid foods with a high Na-K ratio," or "Eat foods with a low Na-K ratio." If you can't eat what you want, the result is that dietary improvements won't last.

[0140] In contrast, this menu planning support method encourages the trainee to eat meals that reflect his or her intentions. Specifically, a food distribution chart is used to adjust the Na-K ratio of the entire combination of staple foods, main dishes, and other foods (menu). By adding a few foods, the patient can eat what they want, resulting in long-lasting dietary improvements.

[0141] <Food Providing Method> Figure 11 shows the flow of the food providing method. The food providing method is comprised of food selection (S21) and provision (S22). In this method, the menu planning support tool 100 can be used by the provider or the person provided with the food. The explanation of this is as above. The detailed steps (S21 to S22) are as follows.

[0142] <Food Selection (S21)> The donor or recipient selects at least two or more foods, and refers to the Na-K ratio or its grade of the selected food. Details of the foods are as described above. In this step, the donor or recipient can use the food distribution chart 110. The explanation of the food distribution chart 110 is as described above.

[0143] <Provision (S22)> The provider provides a combination of selected foods. Specifically, if the Na-K ratio or its grade of one of the selected foods is relatively high, the provider selects and provides a food with a relatively low Na-K ratio or its grade of the other food. For example, if one food has a "high" Na-K ratio grade (e.g., rice balls, etc.), the other food selected has a "medium" or "low" Na-K ratio grade (e.g., bananas, vegetable juice, etc.). On the other hand, if the Na-K ratio or its grade of one of the selected foods is relatively low, the Na-K ratio or its grade of the other food may be relatively high. For example, if one food has a "low" Na-K ratio grade (e.g., white rice, etc.), the other food selected may have a "medium" or "high" Na-K ratio grade (e.g., dumplings, etc.). Alternatively, the number of foods in a combination that have a relatively low Na-K ratio or its grade may be equal to or greater than the number of foods that have a relatively high Na-K ratio or its grade. For example, the number of foods with a "low" Na-K ratio grade may be equal to or greater than the number of foods with a "high" or "fairly high" Na-K ratio grade.

[0144] When selecting a food combination, the above-mentioned combination judgment table and combination calculation table may be referred to. This also applies to the following examples.

[0145] <Modification of Food Selection> The food selection (S21) may be subdivided. That is, a first food selection is performed, and then a second food selection is performed. A specific description of these processes is as follows.

[0146] In this first food selection, the donor or the recipient selects at least one food from the first selection group (hereinafter referred to as the "first selected food"), and reference is made to the Na-K ratio or its grade of the first selected food. Details of the foods in the first selection group are as described above. In this step, the donor or the recipient may use the first food distribution chart 111. The explanation of the first food distribution chart 111 is as described above.

[0147] In the second food selection, the donor or the recipient selects at least one food from the second selection group (hereinafter referred to as the "second selected food"), and reference is made to the Na-K ratio or its grade of the second selected food and the Na-K ratio or its grade of the first selected food. Details of the foods in the second selection group are as described above. In this step, the donor or the recipient may use the second food distribution chart 112. The explanation of the second food distribution chart 112 is as described above.

[0148] Considering these variations, in the above-mentioned provision (S22), the provider provides a combination of the first selected food and the second selected food. Specifically, if the Na-K ratio or its grade of the first selected food is relatively high, the second selected food is selected and provided with a relatively low Na-K ratio or its grade. For example, if the Na-K ratio grade of the main dish is "high" (e.g., rice balls, etc.), the side dish to be combined with it is one with a "medium" or "low" Na-K ratio grade (e.g., potato salad, vegetable juice, etc.). On the other hand, if the Na-K ratio or its grade of the first selected food is relatively low, the Na-K ratio or its grade of the second selected food may be relatively high. For example, if the Na-K ratio grade of the main dish is "low" (e.g., white rice, etc.), the side dish to be combined with it may be one with a "medium" or "high" Na-K ratio grade (e.g., miso soup, etc.). Alternatively, the number of foods in a combination that have a relatively low Na-K ratio or its grade may be equal to or greater than the number of foods that have a relatively high Na-K ratio or its grade. For example, the number of foods with a "low" Na-K ratio grade may be equal to or greater than the number of foods with a "high" or "fairly high" Na-K ratio grade.

[0149] <Food Manufacturing Method> Figure 12 shows the flow of a food manufacturing method. The food manufacturing method is comprised of food selection (S31) and container packing (S32). In this method, the manufacturer can use the menu planning support tool 100, which has been explained above. These steps (S31 to S32) are explained in detail as follows.

[0150] <Food Selection (S31)> The manufacturer selects at least two or more foods, and refers to the Na-K ratio or its grade of the selected foods. In this step, the manufacturer can use the food distribution chart 110. The food distribution chart 110 has been described above.

[0151] <Packaging in containers (S32)> The manufacturer packs a combination of selected foods. Specifically, if the Na-K ratio or its grade of one food is relatively high, the manufacturer packs the other food with a relatively low Na-K ratio or its grade. For example, if one food to be packed has a "high" Na-K ratio grade (e.g., rice balls, etc.), the other food to be packed has a "medium" or "low" Na-K ratio grade (e.g., bananas, vegetable juice, etc.). On the other hand, if the Na-K ratio or its grade of one food is relatively low, the manufacturer may pack the other food with a relatively high Na-K ratio or its grade. For example, if one food to be packed has a "low" Na-K ratio grade (e.g., white rice, etc.), the other food to be packed may have a "medium" or "high" Na-K ratio grade (e.g., dumplings, etc.). Alternatively, in a packaged food mix, the number of foods with relatively low Na-K ratios or grades may be equal to or greater than the number of foods with relatively high Na-K ratios or grades. For example, the number of foods with a "low" Na-K ratio grade may be equal to or greater than the number of foods with a "high" or "very high" Na-K ratio grade.

[0152] When selecting a food combination, the above-mentioned combination judgment table and combination calculation table may be referred to. This also applies to the following examples.

[0153] <Modification of Food Selection> The food selection (S31) may be subdivided. That is, a first food selection is performed, and then a second food selection is performed. A specific description of these processes is as follows.

[0154] In this first food selection, the manufacturer selects at least one food from the first selection group (hereinafter referred to as the "first selected food"), and refers to the Na-K ratio or its grade of the first selected food. In this step, the manufacturer can use the first food distribution chart 111. The first food distribution chart 111 has been described above.

[0155] In this second food selection, the manufacturer selects at least one food from the second selection group (hereinafter referred to as the "second selected food"), and refers to the Na-K ratio or its grade of the second selected food and the Na-K ratio or its grade of the first selected food. In this step, the manufacturer can use the second food distribution chart 112. The second food distribution chart 112 has been described above.

[0156] In consideration of these variations, in the above-mentioned provision (S22), the manufacturer packages a combination of the first selected food and the second selected food. Specifically, if the Na-K ratio or its grade of the first selected food is relatively high, the second selected food is selected and packaged with a relatively low Na-K ratio or its grade. For example, if the Na-K ratio grade of the main dish is "high" (e.g., rice balls, etc.), the side dish to be packaged has a Na-K ratio grade of "medium" or "low" (e.g., bananas, vegetable juice, etc.). On the other hand, if the Na-K ratio or its grade of the first selected food is relatively low, the second selected food may be selected and packaged with a relatively high Na-K ratio or its grade. For example, if the main dish has a "low" Na-K ratio (such as white rice), the packaged side dish may have a "medium" or "high" Na-K ratio (such as miso soup). From a different perspective, in a packaged food combination, the number of foods with a relatively low Na-K ratio or its grade may be the same as or greater than the number of foods with a relatively high Na-K ratio or its grade. For example, the number of foods with a "low" Na-K ratio grade may be the same as or greater than the number of foods with a "high" or "very high" Na-K ratio grade.

[0157] <Effects of the present embodiment> The effects of such a configuration are as follows. First, by putting foods of the same food group into one table, it is easy to compare the Na-K ratio or its grade between staple foods and main dishes, and to compare the Na-K ratio or its grade between side dishes and desserts. For example, it is easy to compare the Na-K ratio of white rice and the Na-K ratio of hamburger steak. Therefore, it becomes easy to select food combinations (menus) in the various systems and methods described above. Second, by putting foods of the first selection group and foods of the second selection group into separate tables, it becomes easy to grasp the tendency of Na-K ratios between foods of different food groups. For example, when comparing the Na-K ratios of main dishes and side dishes, it is easy to grasp that the latter has a superior Na-K ratio in many cases. Third, it is easy to teach how to combine foods well. For example, even if the Na-K ratio of the main dish is not good, it is possible to encourage the intake of side dishes with a good Na-K ratio. Therefore, it becomes easy to select food combinations (menus) in the various systems and methods described above. [Industrial Applicability]

[0158] The present invention is useful in the fields of dietary advice and health advice. [Explanation of symbols]

[0159] 10 Menu planning support system 100 Menu planning support tool 110 Food distribution map 111 First food distribution map 112 Second food distribution map 120 Combination judgment table 130 Combination calculation table 200 Menu presentation tool 300 Measuring device

Claims

1. A menu planning instruction method using a menu planning support system, The steps constituting the menu planning guidance method are at least food presentation and guidance, Food presentation: The menu planning support system presents to the trainee a food distribution map, The food distribution map has a sodium content axis and a potassium content axis, Disposed therein are two or more food items and a Na-K ratio identifier; and The Na-K ratio identifier indicates the Na-K ratio or grade of the Na-K ratio of each food item placed; and At least one food is selected by the trainee using the food distribution map; Instruction: The menu planning support system instructs the trainee on how to combine foods, The trainee is then referred to the Na-K ratio or grade of Na-K ratio of the selected food.

2. A food provision method using a menu planning support system, The steps constituting the food providing method are at least food selection and provision, Food Selection: The menu support system presents a food distribution map to the provider or the recipient, The food distribution map has a sodium content axis and a potassium content axis, Disposed therein are two or more food items and a Na-K ratio identifier; and The Na-K ratio identifier indicates the Na-K ratio or grade of the Na-K ratio of each food item placed; and At least one food is selected by the provider or the recipient using the food distribution map, Provided by: The menu support system provides the provider with the selected food combinations, In such a combination, if the Na-K ratio or Na-K ratio grade of one of the selected foods is relatively high, the Na-K ratio or Na-K ratio grade of the other selected food is relatively low, and if the Na-K ratio or Na-K ratio grade of one of the selected foods is relatively low, the Na-K ratio or Na-K ratio grade of the other selected food is relatively high.

3. A food production method using a menu planning support system, The steps constituting the food production method are at least food selection and packaging, Food Selection: The menu planning support system presents to the manufacturer a food distribution map, The food distribution map has a sodium content axis and a potassium content axis, Disposed therein are two or more food items and a Na-K ratio identifier; and The Na-K ratio identifier indicates the Na-K ratio or grade of the Na-K ratio of each food item placed; and At least one food is selected by the manufacturer using the food distribution map; Packaging: The combination of foods selected by the menu planning support system is packaged by a manufacturer, In the packaging, it is the combination of selected foods that is packaged by the person or machine; In such a combination, if the Na-K ratio or Na-K ratio grade of one of the selected foods is relatively high, the Na-K ratio or Na-K ratio grade of the other selected food is relatively low, and if the Na-K ratio or Na-K ratio grade of one of the selected foods is relatively low, the Na-K ratio or Na-K ratio grade of the other selected food is relatively high.

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