Health management system

Abstract

To enable health management in consideration of individual differences.SOLUTION: A health management system of the present invention comprises a vital data acquisition unit configured to acquire vital data of a user, a food ingredient acquisition unit configured to acquire food ingredients ingested by the user, an analysis processing unit configured to analyze the relation between intake of the food ingredients and improvement or deterioration in the vital data, and a food ingredient output unit configured to output food ingredients that improve the vital data and food ingredients that deteriorate the vital data.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a health care system. [Background technology]

[0002] Advice on improving dietary habits is being provided. Patent document 1 describes a system that analyzes dietary information and vital data to provide advice. As shown. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2004-302498 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, in the system described in Patent Document 1, advice is provided in advance as a database. It is difficult to take individual differences into account because it is necessary to prepare

[0005] The present invention has been made in view of the above background, and aims to provide a method for managing health by taking into account individual differences. The purpose of this invention is to provide a technology that can achieve this. [Means for solving the problem]

[0006] The main invention of the present invention for solving the above problems is a health management system, a vital data acquisition unit for acquiring vital data of the user; and a food component acquiring unit that acquires the intake amount of the food components and the improvement or deterioration of the vital data. and an analysis processing unit that analyzes the relationship between the food components and the vital data to improve the vital data. and a food component output unit that outputs the food components that deteriorate the food data.

[0007] Other problems and solutions disclosed in this application are described in the embodiments and drawings. will be made clearer. Effect of the Invention

[0008] According to the present invention, health can be managed taking into account individual differences. [Brief description of the drawings]

[0009] [Figure 1] 1 is a diagram showing an example of the overall configuration of a health management system according to an embodiment of the present invention; [Diagram 2] FIG. 2 is a diagram illustrating an example of a hardware configuration of a user terminal 1. [Diagram 3] 2 is a diagram illustrating an example of the software configuration of a user terminal 1. FIG. [Figure 4] FIG. 2 is a diagram illustrating an example of a hardware configuration of a proposed device 2. [Diagram 5] 2 is a diagram illustrating an example of a software configuration of the proposed device 2 according to the first embodiment. FIG. [Figure 6] FIG. 2 is a diagram illustrating an example of the configuration of a vital data storage unit 231. [Figure 7] FIG. 2 is a diagram showing an example of the configuration of a food component storage unit 232. [Figure 8] FIG. 2 is a diagram showing a process executed in the health management system according to the first embodiment. [Figure 9] FIG. 2 is a diagram showing an example of food information displayed by the user terminal 1. [Figure 10] 13 is a diagram illustrating an example of a software configuration of a proposed device 2 according to a second embodiment. FIG. [Figure 11] FIG. 2 is a diagram showing an example of the configuration of a dietary reference intake storage unit 234. [Figure 12]FIG. 11 is a diagram showing a process executed in a health management system according to a second embodiment. [Figure 13] FIG. 11 is a diagram showing an example of food information displayed by the user terminal 1 in the second embodiment. [Figure 14] FIG. 1 is a diagram for explaining a target intake amount. [Figure 15] 13 is a diagram illustrating an example of a software configuration of a proposed device 2 according to a third embodiment. FIG. [Figure 16] FIG. 2 is a diagram showing an example of the configuration of a functional food information storage unit 235. [Figure 17] FIG. 11 is a diagram showing a process executed in a health management system according to a third embodiment. [Figure 18] FIG. 13 is a diagram showing an example of food information displayed by the user terminal 1 in the third embodiment. [Figure 19] FIG. 1 is an image diagram of personalized diet optimization according to the present invention. [Figure 20] This is an image of calculating the individual optimal diet using subject 5 in Figure 19 as an example. [Figure 21] FIG. 1 is an image diagram of the steps for achieving an extension of healthy life expectancy according to the present invention. [Figure 22] FIG. 11 is another image diagram of the steps for achieving the extension of healthy life expectancy according to the present invention. [Figure 23] FIG. 1 is an overall diagram showing the flow of determining an optimal diet according to the present invention. [Figure 24] FIG. 24 is a diagram showing details of the flow of FIG. 23. [Diagram 25] FIG. 24 is another diagram showing the details of the flow of FIG. 23. [Figure 26] FIG. 24 is yet another diagram showing the details of the flow of FIG. 23. [Figure 27] 1 is an overall diagram showing the flow of generating a menu from the difference between reference dietary information and optimal dietary information according to the present invention. [Figure 28] FIG. 1 is an overall diagram showing the flow of generating a menu from only optimal dietary information according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The contents of the embodiments of the present invention will be listed and explained. The system has the following configuration.

[0011] [Item 1] A vital data acquisition unit that acquires vital data of a user; A food component acquisition unit that acquires food components ingested by the user; Analyzing the relationship between the intake amount of the food component and the improvement or deterioration of the vital data Department and The food components that improve the vital data and the food components that deteriorate the vital data A food component output unit that outputs ingredients; A health management system comprising: [Item 2] The health management system according to item 1, The analysis processing unit uses the measured value of the vital data as a response variable and calculates the intake amount of the food component. The coefficients of the explanatory variables in a statistical model with the explanatory variables are estimated by multivariate analysis. and, A health management system characterized by: [Item 3] The health management system according to item 2, a target value input unit that receives an input of a target value of the vital data; An intake amount of the food component is determined so that the vital data becomes the target value. A quantity determining unit; The health management system further comprises: [Item 4] Item 3. The health management system according to item 3, A standard value storage unit that stores a standard value of the intake amount, The intake amount determination unit determines the intake amount so that a deviation value from the standard value falls within a predetermined range. To decide, A health management system characterized by: [Item 5] A health management system according to any one of items 1 to 4, The intake amount determination unit determines whether the vital data of the plurality of users is in agreement with the target value. determining the intake of the dietary component so as to most closely approximate the intake of the dietary component; A health management system characterized by: [Item 6] The health management system according to any one of claims 1 to 5, A menu information storage unit that stores menu information; A menu including the determined amount of dietary components to be consumed is determined by referring to the menu information. a further part; A health management system characterized by: [Item 7] A health management system according to any one of items 1 to 5, When the user does not take the food component that improves the vital data, Further comprising a supplement suggestion unit that suggests supplements containing dietary ingredients; A health management system characterized by: [Item 8] The health management system according to any one of items 1 to 6, A menu information acquisition unit that acquires menu information input by the user is further provided, The food component acquisition unit identifies and acquires the food components from the menu information; A health management system characterized by: [Item 9] Item 7. The health management system according to item 7, The menu information includes at least ingredient information and quantity information; A health management system characterized by: [Item 10] A health management system according to any one of items 1 to 8, The vital data is a result of measurement using a blood pressure monitor; A health management system characterized by: [Item 11] The health management system according to any one of items 1 to 9, a lifestyle information input unit for receiving input of lifestyle information indicating the lifestyle of the user; In preparation for this, The analysis processing unit is configured to analyze the lifestyle habits, the intake amounts of the dietary components, and the vital data. Analyzing the relationship between improvement or deterioration; A health management system characterized by:

[0012] First Embodiment FIG. 1 is a diagram showing an example of the overall configuration of a health management system according to a first embodiment of the present invention. As shown in the figure, the health management system according to the first embodiment includes a user terminal 1 and a proposed The user terminal 1 and the proposed device 2 are connected to each other via a communication network 3. The communication network 3 is, for example, the Internet, and Net (registered trademark), public telephone line networks, dedicated telephone line networks, mobile phone line networks, wireless communication channels, etc. It is constructed by:

[0013] The user terminal 1 is a computer operated by a user who is the subject of health management. The terminal 1 is, for example, a smartphone, a tablet computer, a personal computer, The user terminal 1 is communicably connected to the vital sensor 4. Between the device and the vital sensor 4, for example, Bluetooth (registered trademark) Low Energy In this embodiment, communication is performed using Bluetooth Low Energy (BLE) or serial communication. ItalSensor 4 is intended as a blood pressure monitor.

[0014] The proposal device 2 is a computer that provides information about meals to a user. The device 2 is, for example, a personal computer or a workstation. Device 2 can also be configured as a virtual computer using cloud computing. can.

[0015] The health management system according to this embodiment is a system for managing food components such as nutrients ingested by a user and The first experiment is to provide dietary suggestions based on the user's vital signs. In this embodiment, the dietary components that affect vital data, particularly systolic blood pressure stabilization or increase, are identified. By outputting the results, it can be used as a reference when considering meal menus. Depending on the type of application, vital data may include height, weight, BMI, body fat percentage, muscle mass, bone density, blood These may include, but are not limited to, pressure, pulse, pulse wave, body temperature, electrocardiogram, blood oxygen concentration, respiratory rate, etc. stomach.

[0016] 2 is a diagram showing an example of a hardware configuration of the user terminal 1. The user terminal 1 includes a CPU 101, memory 102, storage device 103, communication interface 104, touch panel display The device 103 stores various data and programs. For example, hard disk drives, solid-state drives, flash The communication interface 104 is for connecting to the communication network 3. An interface, for example an adapter for connecting to an Ethernet; Modems for connecting to the public telephone network, wireless communication devices for wireless communication, serial communication devices USB (Universal Serial Bus) connector and RS232 The touch panel display 105 is a device that inputs and outputs data. The camera 106 generates image data of a subject.

[0017] FIG. 3 is a diagram showing an example of the software configuration of the user terminal 1. A user data acquisition unit 111, a food image capture unit 112, a food component acquisition unit 113, and a user data transmission unit unit 114, food information receiving unit 115, food information display unit 116, vital data storage unit 131, food It is equipped with a component memory unit 132.

[0018] The vital data acquisition unit 111 acquires vital data from the vital sensor 4. In this embodiment, the vital sensor 4 is assumed to be a blood pressure monitor, and the vital data acquisition unit 111 The systolic and diastolic blood pressures are acquired. The vital data acquisition unit 11 may acquire multiple vital data. The vital data storage unit 131 stores the acquired vital data. The data storage unit 131 stores the date and time when the vital sensor 4 measured the vital data (or the vital The date and time when the data acquisition unit 111 receives the vital data from the vital sensor 4, Information that identifies the user (hereinafter referred to as the user ID) and information that identifies the type of vital data The vital data is stored in association with the information (hereinafter referred to as vital data ID). This can be done.

[0019] The food image capturing unit 112 captures an image of a meal taken by a user (hereinafter, referred to as a food image). The food image capturing unit 112 starts the camera 106 in response to a user operation and captures a food image. Just get it.

[0020] The food component acquisition unit 113 acquires information such as nutrients and energy ingested by the user based on the food image. The food component acquisition unit 113 acquires the amount of food components in the food. The external expert will input the food ingredients and their contents, and the external expert will provide the information. The food component acquisition unit 113 can receive the food component information by machine learning or the like. The amount of food components contained in the image is learned, and the content of the food components is calculated by analyzing the food image. The food component acquisition unit 113 may estimate the food composition of the user without relying on image analysis. The food component acquisition unit 113 may receive input of nutrients and the like taken from food. The acquired intake amount of food components is registered in the food component storage unit 132. The food component storage unit 132 stores, for example, For example, the user ID and information for identifying the food components ( Hereinafter referred to as the food ingredient ID.) and the intake amount of the food ingredient can be recorded.

[0021] The user data transmission unit 114 transmits the user's vital data and the user's intake of food components. The user transmits information including the amount of the user's data to the proposal device 2. The transmission unit 114 transmits the vital data and the amount of dietary intake of the previous day, for example, once a day. The data is read from the vital data storage unit 131 and the food component storage unit 132 as user data. Alternatively, the vital data may be transmitted to the proposed device 2 every time the vital data is acquired. The user data including only the data is transmitted to the suggestion device 2, and the intake of the food component is calculated each time the food component is acquired. Alternatively, user data including only the amount may be transmitted to the proposing device 2.

[0022] The diet information receiving unit 115 receives information about the diet of the user (hereinafter , referred to as dietary information), and the dietary information display unit 116 displays the dietary information.

[0023] FIG. 4 is a diagram showing an example of the hardware configuration of the proposed device 2. As shown in the figure, the proposed device The device 2 includes a CPU 201, a memory 202, a storage device 203, a communication interface 204, and an input The input device 205 and the output device 206 are provided. The storage device 203 stores various data and programs. For example, hard disk drives, solid-state drives, flash The communication interface 204 is for connecting to the communication network 3. An interface, for example an adapter for connecting to an Ethernet; Modems for connecting to the public telephone network, wireless communication devices for wireless communication, serial communication devices The input device 205 is a USB connector for data communication, an RS232C connector, etc. Input data using a keyboard, mouse, touch panel, button, microphone, etc. The output device 206 is a device that outputs data, such as a display, a printer, or a screen. Pica, etc.

[0024] FIG. 5 is a diagram illustrating an example of the software configuration of the proposed device 2 according to the first embodiment. As shown in FIG. 1, the proposed device 2 includes a vital data acquisition unit 211, a food component acquisition unit 212, an analysis unit 213, and a Processing unit 213, food information output unit 214, vital data storage unit 231, and food component storage unit 23 Equipped with 2.

[0025] The vital data acquisition unit 211 acquires vital data of the user. The vital data acquisition unit 211 acquires vital information from the user data transmitted from the user terminal 1. The vital data acquisition unit 211 acquires the acquired vital data. The data is registered in the vital data storage unit 231. FIG. 6 shows the structure of the vital data storage unit 231. FIG. 1 is a diagram showing an example of a vital data storage unit 231. Correspondingly, vital data indicating the date and time when the vital data was measured and the type of vital data The ID and the measured value of the vital data are stored in association with each other.

[0026] The food component acquisition unit 212 acquires food components ingested by the user. The acquisition unit 212 acquires food components from the user data transmitted from the user terminal 1. The food component acquisition unit 212 registers the acquired food components in the food component storage unit 232. 1 is a diagram showing an example of the configuration of a food ingredient storage unit 232. The food ingredient storage unit 232 stores a user ID, The date and time when the user ate a meal, the food ingredient ID that identifies the food ingredient, and the intake amount of the food ingredient are associated. And remember it.

[0027] The analysis processing unit 213 analyzes the relationship between the food components and the vital data. The analysis processing unit 213 analyzes, for example, the intake energy, protein, lipid, carbohydrate, vitamin For each of the various dietary components such as vitamin A, vital data (systolic blood pressure or diastolic blood pressure) A simple regression analysis can be performed with various variables (e.g., blood pressure).

[0028] The diet information output unit 214 outputs information about the user's diet (hereinafter referred to as diet information). In the first embodiment, the food information output unit 214 outputs the simple correlation coefficient of each food component as food information. The food information output unit 214 can transmit the information to the user terminal 1 according to the type of vital data. In response, the vital data will be revised for food components that have either a positive or negative correlation. The dietary components that have positive and negative correlations were used as dietary components that improve vital data. The food components that improve or worsen vital data were distinguished from those that worsen vital data. can be exerted.

[0029] FIG. 8 is a diagram showing a process executed in the health management system according to the first embodiment. In the user terminal 1, the vital data acquisition unit 111 acquires vital data from the vital sensor 4. The food image capturing unit 112 controls the camera 106 to capture food data (S301). A food image is photographed (S302), and the food component acquisition unit 113 analyzes the photographed food image and obtains: The content of food components contained in the meal is identified (S303). transmits user data including vital data and dietary ingredient contents (S304).

[0030] When the proposed device 2 receives the user data, the vital data acquisition unit 211 acquires the user data. The food component acquisition unit 212 acquires vital data from the user data, and calculates the intake amount of food components from the user data. The analysis processing unit 213 analyzes the correlation between each food component and the vital data (S30 6). The food information output unit 214 outputs food components with positive or zero correlation coefficients for each food component. The components that improve vital data (improving dietary components) and dietary components with negative correlation coefficients are classified into Vita The diet information including the components that deteriorate the dietary data (deteriorating dietary components) is transmitted to the user terminal 1 (S 307) Depending on the vital data, for example, weight or blood pressure that exceeds the appropriate value, In which case, the explanatory variables with positive correlation coefficients are aggravating factors, and the explanatory variables with negative correlation coefficients are aggravating factors. Therefore, in defining improvement / worsening, each vital sign of the user is Consideration should be given to whether the data is excessive or insufficient rather than the appropriate value.

[0031] In the user terminal 1, the food information receiving unit 115 receives the food information transmitted from the suggestion device. Then (S308), the food information display unit 116 displays the received food information on the touch panel display 1. Display at 05 (S309).

[0032] In this manner, the user terminal 1 receives a notification of whether the vital data of the user has improved or deteriorated. The food ingredients are output, which can be used as a reference when preparing meals for the user.

[0033] 9A and 9B are diagrams illustrating an example of food information displayed by the user terminal 1. As shown in the figure, subject 13 lost weight when he ingested carbohydrates and energy with the correlation coefficients shown. It can be seen that the intake of protein leads to a decrease in body weight. As shown in the figure, in subject 21, sodium, iron, vitamin B1, vitamin C, etc. Taking vitamin B1 or B2 will increase your body weight, while taking vitamin A or B1 will decrease your body weight. As you can see, the dietary components that affect body weight differ from person to person. A diet that reduces the dietary components with large negative correlation coefficients and increases the dietary components with smaller negative correlation coefficients is effective. The dietary ingredients have different effects on different users, and in this study In this type of health management system, the user terminal 1 is provided with a display showing which food components affect the user's vital data. You can see what kind of impact it has.

[0034] <Second embodiment> In the first embodiment, the dietary information is calculated based on a simple regression coefficient for vital data. In the second embodiment, the dietary information is displayed as a target variable, and the dietary components are displayed as a target variable. A multivariate analysis (multiple regression analysis) was performed using the following as explanatory variables, and the coefficients of each dietary component were output. , the target value of vital data is received, and the intake of food components is adjusted so that the vital data reaches the target value. FIG. 10 shows an example of the software configuration of the proposed device 2 according to the second embodiment. The proposed device 2 of the second embodiment is a diagram showing the configuration of the proposed device 2 of the first embodiment. In addition to the function and memory, a target value input unit 215, an intake amount determination unit 216, a model memory unit 23 3 and a dietary intake reference storage unit 234. The multivariate analysis according to the present embodiment is a simple linear regression analysis. analysis, multiple regression analysis, principal component analysis, independent component analysis, factor analysis, discriminant analysis, quantification theory (type I, II, III, IV), cluster analysis, conjoint analysis, multidimensional scaling (MDS).

[0035] The model storage unit 233 stores a statistical model in which vital data is a response variable and food components are explanatory variables. The model storage unit 233 stores the regression coefficients and constants to be applied to the statistical model. The parameters such as are also stored.

[0036] In the second embodiment, the analysis processing unit 213 analyzes vital signs related to each user. The data and the intake of dietary components were applied to a statistical model to perform multiple regression analysis, and the regression coefficients of each dietary component were calculated. The analysis processing unit 213 estimates the regression coefficient and the constant by the user ID. The estimated regression coefficients and constants are registered in the model storage unit 233. By applying food components to the model (hereinafter referred to as the estimation model), the user The vital data of the user can be estimated when the user eats a meal containing such food components. This makes it possible.

[0037] The target value input unit 215 receives input of a target value of vital data. 15 is configured to receive a target value input by a user at the user terminal 1, for example. Alternatively, the target value may be input from an input device 205 such as a keyboard. good.

[0038] The dietary intake reference memory unit 234 stores the dietary intake references announced by the Ministry of Health, Labor and Welfare for maintaining and promoting the health of Japanese people. Energy and nutrient intake standards for preventing lifestyle-related diseases (Dietary Reference Intakes) In addition, the dietary intake reference storage unit 234 may store arbitrary references instead of those announced by the Ministry of Health, Labor and Welfare. FIG. 11 shows an example of the configuration of the dietary reference intake storage unit 234. As shown in the figure, the dietary intake reference storage unit 234 stores the dietary component I D. The dietary intake standard amount of the dietary component is stored in association with the gender and age. The quasi-storage unit 234 stores weight or BMI instead of or in addition to at least one of sex and age. The reference value may be stored in association with a user attribute such as I.

[0039] The intake amount determination unit 216 inputs the vital data calculated by the estimation model into the target value input unit 216. The amount of each dietary component (hereafter, “intake”) was adjusted so as to match or be as close as possible to the target value accepted by the Dietary Guidelines for Food and Drug Administration (FDA) 215. The intake determination unit 216 determines, for each dietary component, A reference value corresponding to the user's attributes is read from the dietary reference intake storage unit 234 and added to the estimation model. If the result is greater than the target value, reduce the amount of food components with positive regression coefficients. By increasing the amount of food components with negative regression coefficients, the vital data are calculated to approach the target value. By repeating the calculation, the target intake amount for each food component can be determined. The amount can be any value, for example, a predetermined percentage of the dietary ingredient (e.g., 1%. ) The intake amount determination unit 216 may determine whether the vital data is closest to the target value. If it is possible to determine the intake target amount of each food component so that it is possible to It is possible.

[0040] FIG. 12 is a diagram showing a process executed in a health management system according to the second embodiment. In the process of FIG. 12, in comparison with the process shown in FIG. 8, the following is performed instead of step S306: As described above, the analysis processing unit 213 analyzes the vital signs of the user who transmitted the user data. The data and the intake of dietary components were applied to a statistical model to perform multiple regression analysis, and the regression coefficients of each dietary component were calculated. The number and the constant are estimated (S306'). Also, following step S306', the target value input The intake amount determination unit 215 receives an input of a target value of vital data (S321), 6 determines the intake target amount of each food component so that the vital data is closest to the target value (S 322). Furthermore, instead of step S307, the food information output unit 214 may This information is then transmitted to the user terminal 1 (S307').

[0041] FIG. 13 is a diagram showing an example of food information displayed by the user terminal 1 in the second embodiment. In the example of FIG. 13, a multiple regression equation related to systolic blood pressure as vital data is displayed. By referring to this, it is possible to know what dietary components are responsible for the systolic blood pressure of the user of the subject 5. It is easy to see how the pressure is being affected.

[0042] FIG. 14 is a diagram illustrating the intake target amount. In the example of FIG. 14, The measured systolic blood pressure was 133mmHg, and the dietary components ingested were as shown in the table above. When the dietary components were determined with a systolic blood pressure target of 118mmHg, The predicted value of vital data is 117mmHg, and the target intake amount of food components is as shown in the table below. In this way, the diet (optimal diet) that can achieve the target values ​​of vital data contains It can show the food components that should be included, so you can easily plan the optimal meal plan by referring to this. It becomes possible to do so.

[0043] <Third embodiment> In the third embodiment, dietary information is combined with supplementary foods and proposed. The supplements mentioned in this document are both functional foods containing nutritional ingredients and functional foods containing non-nutritional ingredients. In the following explanation, the nutritional / non-nutritional components are Foods that contain nutritional ingredients are collectively called "functional foods." Nutritional information based on the Food and Drug Labeling Act (calories, protein, fat, carbohydrates, sodium, Saturated fatty acids, n-3 fatty acids, n-6 fatty acids, cholesterol, carbohydrates, sugars (monosaccharides or is a disaccharide, not a sugar alcohol), dietary fiber, zinc, potassium, calcium , chromium, selenium, iron, copper, magnesium, manganese, molybdenum, iodine, phosphorus, Acine, pantothenic acid, biotin, vitamins A, B1, B2, B6, B12, C, D, E , K, folic acid), and non-nutritional components are, for example, polyphenols, GABA, and other nutritional components. Ingredients specified within a group of nutrients other than those listed above and consisting of multiple ingredients (e.g., food FIG. 15 shows the structure of the proposed device 2 according to the third embodiment. FIG. 10 is a diagram showing an example of a software configuration. The proposed device 2 according to the third embodiment includes the following components shown in FIG. In addition to the functional unit and the memory unit, a meal content input unit 217, a functional food selection unit 218, and a It is equipped with a sexual food information storage unit 235.

[0044] The meal content input unit 217 accepts input of the meal content to be consumed. The food ingredients included in the meal are also included. The meal contents also include explanations and images of the meal. may be included.

[0045] The functional food information storage unit 235 stores information about functional foods. FIG. 2 is a diagram showing an example of the configuration of the functional food information storage unit 235. The functional food information storage unit 235 stores The functional food is associated with information that identifies the functional food (functional food ID) and the functional food is The ID of the food ingredient that indicates the food ingredient, its content, and a description of the functional food are stored. is.

[0046] The functional food selection unit 218 selects functional foods that supplement the dietary components that are lacking in the user. The functional food selection unit 218 selects the amount of food components contained in the input meal content and The intake amount determining unit 216 compares the intake amount with the intake target amount determined by the intake amount determining unit 216 described above, and if the intake amount does not reach the intake target amount, Functional foods containing dietary ingredients can be selected from the functional food information storage unit 235. The functional food selection unit 218 selects a plurality of functional foods that contain the dietary component that is lacking. In cases where the amount of a functional food that contains the maximum amount of a nutrient is less than the deficiency amount, for example, In addition, when combining multiple functional foods, The functional food combination can be selected to minimize the variety of functional foods.

[0047] FIG. 17 is a diagram showing a process executed in a health management system according to the third embodiment. In comparison with the process shown in FIG. 12, the process shown in FIG. 17 proceeds to step S322. Next, the intake amount determination unit 216 outputs the determined intake target amount (S331). The determination unit 216 may output the information to the output device 206 of the proposal device 2, or may display the information to the user terminal 1. The target amount may be transmitted to the user terminal 1, and the target amount may be outputted at the user terminal 1. The event content input unit 217 receives input of the meal content and the amount of food components contained in the meal. (S332). It is assumed that the meal contents will be determined based on the outputted intake target amount. The meal content input unit 217 may receive input from the input device 205 of the proposal device 2. Or, the meal contents and amounts of food components inputted in the user terminal 1 are received from the user terminal 1. The functional food selection unit 218 may select whether the amount of the input food ingredient is in the optimal diet. Identifying the dietary component that is deficient in an amount less than the target intake amount of the dietary component, and The functional food is selected from the functional food information storage unit 235 (S333). Instead, the dietary information output unit 214 outputs the input dietary content, the target intake amount, and the description of the functional food. The dietary information including the meal is transmitted to the user terminal 1 (S307'').

[0048] FIG. 18 is a diagram showing an example of food information displayed by the user terminal 1 in the third embodiment. In the example of Figure 18, functional foods are suggested along with the meal contents. Functional foods (supplements) contain nutrients and non-nutritional functional ingredients that are lacking in food alone By further complementing the data, it is possible to bring the vital data closer to the target value.

[0049] <Fourth embodiment> In the second and third embodiments, the intake target amount is determined for one user. The intake target amount may be determined for a group of several users. Even in this state, the target value input unit 215 accepts input of the target value of the vital data for each user. The analysis processing unit 213 also performs multiple regression analysis for each user to estimate parameters of a statistical model. However, the intake amount determination unit 216 does not calculate the estimated model for each user. The amount of each dietary component is applied, and the total difference between the estimated and target values ​​of each user's vital data is minimized. This will allow for a group meal in a cafeteria, for example, to be In the case where the same meal menu is provided to each user, the overall value of the vital data It is possible to provide meals so that the level of intake approaches the target value.

[0050] In the fourth embodiment, the analysis unit 213 determines the intake target amount for the group. In addition, the intake target amount for each user is determined, and the meal content input unit 217 While outputting the intake target amount for the group, the functional food selection unit 218 outputs the intake target amount for each user. By comparing the difference between the target amount and the amount of each food component in the meal, the food components that are lacking are identified, and Functional foods that supplement dietary components that are deficient may be selected for each user. The optimal amount of food ingredients for each user can be adjusted by functional foods, so each user's biology can be tailored to suit their needs. It is expected that the data will approach the target value.

[0051] <Fifth embodiment> In the first to fourth embodiments, the explanatory variables of the estimation model are only dietary components. In this case, the proposal device 2 may include, for example, Lifestyle habits that accept input of information indicating lifestyle habits such as exercise, drinking, smoking, stress, and sleep An information input unit is provided, and the analysis processing unit 213 inputs information indicating these lifestyle habits as explanatory variables. In addition, multiple regression analysis can be performed. This allows the combination of the user's lifestyle habits and food components to be calculated. It is possible to provide optimal dietary information by taking into account the impact that the food has on the user's vital data. become.

[0052] The present embodiment has been described above, but the above embodiment is for the purpose of making the present invention easier to understand. The present invention is not intended to be interpreted as being limited to the above. It is understood that the present invention is not limited to the above-mentioned embodiments, and may be modified or improved without departing from the spirit and scope of the present invention.

[0053] For example, in this embodiment, the vital sensor 4 is a device for measuring blood pressure. However, a weight scale or a body composition scale may be used, and blood biochemistry test items (blood glucose, cholesterol) You may use devices that measure blood glucose levels (e.g., cholesterol, triglycerides, γ-GTP, HbA1c, etc.). In this case too, it is preferable to use a non-invasive measuring device.

[0054] In this embodiment, the meal contents are input from the suggestion device 2 or the user terminal 1. However, the intake amount determination unit 216 is a computer operated by a nutritionist or a chef who plans a menu. Even if the dietitian or cook sends the target intake amount to the computer and accepts input from the dietitian or cook, good.

[0055] In this embodiment, the correlation between food components and vital data is analyzed by regression analysis. However, it is also possible to use machine learning techniques to perform the analysis. The neural network is trained using the minutes as the input signal and vital data as the teacher signal. It is possible to practice.

[0056] In this embodiment, the proposed device 2 performs analysis processing in a so-called server-client configuration. However, if the user terminal 1 is provided with all the functions of the proposed device 2, The system may be configured to provide optimal dietary suggestions based on the user's input alone.

[0057] <Example 1> The following describes the best way to use the proposed device according to the present invention, including the first to fourth embodiments described above. A specific example of the optimal diet will be described. In this example, the method according to the present invention described above The optimal nutrients calculated are compared with the nutrients already consumed by the user (average nutrients). For example, as shown in Figure 23, for "Mr. C (blood pressure: 129mmHg)" who is at risk of hypertension, From "Normal Nutrients Intake (average intake during the observation test)", Mr. C's blood pressure increase factors (illustrated In order to reduce the amount of energy, sodium, and vitamin B1, and to stabilize blood pressure (see figure), Calculate the optimal nutritional value (per day) by increasing the amount of protein and vitamin C so that do.

[0058] In fact, as shown in Figure 24, blood pressure and nutrient intake data collected during the observation period Multivariate analysis results obtained from the data, dietary reference intakes for Japanese people, and average individual nutritional intakes Based on this, we determined the approximate daily nutritional content of the optimal diet for the subjects within a reasonable range. Determine the calculated value.

[0059] This optimum dietary nutrient estimate can be obtained as follows. By multiple regression analysis of blood pressure and nutrient intake data, nutrients that affect blood pressure were identified as energy, protein, and other nutrients. Protein, lipids, carbohydrates, calcium, iron, vitamin A, vitamin E, vitamin B1, vitamin Select from vitamin B2, vitamin C, dietary fiber, saturated fatty acids, sodium, and potassium. ,The relationship between blood pressure and nutrients is calculated. From this relationship, the user's average blood pressure is deducted from 10 mmHg. Calculate the amount of nutrients that will affect blood pressure so that blood pressure is below 100 mg Hg. Identify all nutrient amounts to meet the conditions of ~3) 1) Japanese Dietary Reference Intakes (2 The amount of the three major nutrients (carbohydrates, lipids, and proteins) defined in the Dietary Supplement (2015 edition) is adjusted to the user's 2) The tolerable upper limit is set at 120% of the minimum or maximum value for the age and sex. 3) The amount of the specified blood pressure-related components is not exceeded in the Japanese diet. This is more than 80% of the estimated average requirement or guideline intake amount in the Reference Intake Amounts.

[0060] Next, as shown in Figure 25, for example, lunch box manufacturers and registered dietitians are the basic Prepare breakfast, lunch and dinner menus that are based on the amount of ingredients and seasonings used. Based on the ingredient list, calculate the amount of nutrients contained in breakfast, lunch, and dinner and add them up. The total amount of nutrients is determined. This amount of nutrients is compared with the estimated optimal dietary nutrients obtained earlier for each nutrient. By comparing it to the actual amount, any surplus or deficiency is identified.

[0061] Finally, as shown in Figure 26, the menu was adjusted so that there was no deficiency or excess based on the estimated optimal dietary nutrients. The changes are made and the optimal diet for each user is determined. In the illustrated example, the changes are Lines are attached.

[0062] <Example 2> In the above-mentioned first embodiment, the health management system includes: (1) a standard meal (the basic breakfast (1) obtain information on the standard diet (lunch, lunch, and dinner), (2) identify the nutritional components of the standard diet, and (3) determine the nutritional composition of the optimal diet. (4) generating an optimal meal plan based on the results of the comparison. (See Figure 27.)

[0063] However, the present invention is not limited to this. For example, the health management system may store menu information ( The menu information acquisition unit further includes a menu information acquisition unit that stores information on the nutrients of each menu item that is associated with each menu item. (1) The nutritional components of the optimal meal are acquired, and (2) the menu information is acquired by the menu information acquisition unit. It is also possible to generate a menu with only two steps: referring to the menu and deciding on the menu (see Figure 1). 28) In other words, the standard dietary standard is obtained (or input from lunch box manufacturers, registered dietitians, etc.) Alternatively, menu information may be generated directly from optimal diet information, without using the optimal diet information.

[0064] The above description of the embodiment is merely an example. For example, snacks and other elements other than food ingredients (supplements) The amount of food consumed may be adjusted by adding supplemental drinks (e.g., nutritional supplements). [Industrial Applicability]

[0065] The present invention is a method for determining how to influence blood pressure by an individual based on their daily lifestyle. This will enable us to verify the differences in dietary components that can be obtained, and as a result, we will be able to optimize diet for each individual. For example, the health method in Figure 19 can provide a health effect. The individual optimal diet (based on nutritional value) concept for subject 5 is as shown in Figure 20. The aim of this invention is to provide optimal dietary health care based on daily body and dietary data analysis. (Figure 21) and optimal dietary health care based on daily body and lifestyle data analysis. The extension of healthy life expectancy through a) (Figure 22). [Explanation of symbols]

[0066] 1 User terminal 2 Proposed device 3. Communication Network 4 Vital Sensors 111 Vital Data Acquisition Unit 112 Food Image Photography Department 113 Food Ingredients Acquisition Department 114 User data transmission unit 115 Food Information Reception Department 116 Food information display section 131 Vital Data Storage Unit 132 Food composition memory section 211 Vital Data Acquisition Unit 212 Food Composition Acquisition Department 213 Analysis processing section 214 Food Information Output Unit 215 Target value input section 216 Intake determination unit 217 Meal Content Input Section 218 Functional Food Selection Department 231 Vital Data Storage Unit 232 Food composition memory section 233 Model Memory Section 234 Dietary Reference Intake Memory Section 235 Functional food information storage section

Claims

1. A vital data acquisition unit that acquires vital data of a user; A food component acquisition unit that acquires food components; Analyzing the relationship between the intake amount of the food component and the improvement or deterioration of the vital data Department and The food components that improve the vital data and the food components that deteriorate the vital data A food component output unit that outputs ingredients; A health management system comprising:

2. The health management system according to claim 1, The analysis processing unit uses the measured value of the vital data as a response variable and calculates the intake amount of the food component. The coefficients of the explanatory variables in a statistical model with the explanatory variables are estimated by multivariate analysis. and, A health management system characterized by:

3. The health management system according to claim 2, a target value input unit that receives an input of a target value of the vital data; An intake amount of the food component is determined so that the vital data becomes the target value. A quantity determining unit; The health management system further comprises:

4. The health management system according to claim 3, A standard value storage unit that stores a standard value of the intake amount, The intake amount determination unit determines the intake amount so that a deviation value from the standard value falls within a predetermined range. To decide, A health management system characterized by:

5. The health management system according to any one of claims 1 to 4, The intake amount determination unit determines whether the vital data of the plurality of users is in agreement with the target value. determining the intake of the dietary component so as to most closely approximate the intake of the dietary component; A health management system characterized by:

6. The health management system according to any one of claims 1 to 5, A menu information storage unit that stores menu information; A menu including the determined amount of dietary components to be consumed is determined by referring to the menu information. a further part; A health management system characterized by:

7. The health management system according to any one of claims 1 to 6, When the user does not take the food component that improves the vital data, Further comprising a supplement suggestion unit that suggests supplements containing dietary ingredients; A health management system characterized by:

8. The health management system according to any one of claims 1 to 7, A menu information acquisition unit that acquires menu information input by the user is further provided, The food component acquisition unit identifies and acquires the food components from the menu information; A health management system characterized by:

9. The health management system according to claim 8, The menu information includes at least ingredient information and quantity information; A health management system characterized by:

10. The health management system according to any one of claims 1 to 9, The vital data is a result of measurement using a blood pressure monitor; A health management system characterized by:

11. The health management system according to any one of claims 1 to 10, a lifestyle information input unit for receiving input of lifestyle information indicating the lifestyle of the user; In preparation for this, The analysis processing unit is configured to analyze the lifestyle habits, the intake amounts of the dietary components, and the vital data. Analyzing the relationship between improvement or deterioration; A health management system characterized by:

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