Food and beverage provision system, food and beverage distribution chart, food and beverage selection support program, packaged food and beverage, dietary guide method and food and beverage provision method, combined food and beverage and manufacturing method thereof, and food and beverage and manufacturing method thereof

Abstract

To facilitate an adjustment of a sodium intake and a potassium intake at a meal.SOLUTION: A food and beverage distribution chart 10 includes a sodium / potassium plane 11 and a net potassium marker 12. The sodium / potassium plane 11 includes a sodium content axis 13 and a potassium content axis 14. A cell 15 represents a range of a sodium content and a range of a potassium content. The net potassium marker 12 is located at the sodium / potassium plane 11. The net potassium marker 12 represents a net potassium value of a food or a beverage. A display mode of the net potassium marker 12 is in a color. The color is applied to the cell 15.SELECTED DRAWING: Figure 3

Description

[Technical Field]

[0001] The present invention relates to a food and beverage provision system, a food and beverage distribution map, a food and beverage selection support program, packaged food and beverage products, a dietary guidance method and a food and beverage provision method, combined food and beverage products and their manufacturing methods, and food and beverage products and their manufacturing methods. [Background technology]

[0002] The importance of preventing and improving hypertension is widely recognized because of the high prevalence of hypertension. For example, hypertension is one of the risk factors for stroke and cardiovascular disease. A typical 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 advice on reducing salt intake.

[0003] However, there is still a large discrepancy between the recommended intake of salt and the salt intake of the Japanese people. The Japanese Society of Hypertension recommends a daily salt intake of less than 6.0g. In contrast, over the past 10 years, the daily salt intake of Japanese people has decreased, from 9.2g (women) to 11.0g (men). There are various reasons why salt reduction has not progressed. For example, people are dissatisfied with food because it has a bland taste and does not taste good, resulting in a lack of satisfaction.

[0004] Therefore, in the prevention and improvement of hypertension, attention should be paid to 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 urinary Na-K ratio reflects the Na-K ratio of the diet.

[0005] Improving the urinary Na-K ratio (predominantly potassium) is necessary to prevent hypertension. As mentioned above, potassium intake leads to sodium excretion. Vegetables and fruits are primarily rich in potassium. Non-Patent Document 3 suggests that increasing vegetable or fruit intake while reducing salt intake improves the urinary Na-K ratio. Non-Patent Document 4 discloses an example of dietary guidance. This dietary guidance uses a Na-K ratio meter and a Nak count table. Specifically, when providing dietary guidance to a patient, the patient's urinary Na-K ratio is measured before the dietary guidance. Next, the patient 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 their diet under such guidance, the patient's urinary Na-K ratio is measured again. In other words, the effects of the dietary guidance are realized through measurement, dietary guidance, and remeasurement.

[0006] The challenge of the Nakcount table is to improve readability. Patent Document 1 discloses Natto-Kali Map (registered trademark). The Natto-Kali Map employs a sodium content axis, a potassium content axis, and an Na-K ratio identifier. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2021-26418 [Non-patent literature]

[0008] [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 nutrient-potassium meter" by Keiko Mori et al. (Mind and Body Science, Vol. 10, No. 1, pp. 35-43, 2019) [Non-patent document 4] Kazuyo Kuwahara et al., "Development of Effective Health Guidance Methods Using a Nutrition and Potassium Meter in the Workplace" (Tateishi Science and Technology Foundation Women's Research Results Vol. 26, pp. 1-5, 2017) Summary of the Invention [Problem to be solved by the invention]

[0009] The problem that the present invention aims to solve is to make it easier to regulate dietary sodium and potassium intake. [Means for solving the problem]

[0010] <First Aspect> Combining a food or drink with a low Na-K ratio with a food or drink with a high Na-K ratio does not necessarily improve excessive sodium intake. For example, even if you combine a food or drink with a low Na-K ratio, "ramen," with a food with a high Na-K ratio, "boiled spinach," your sodium intake will still be excessive. This is because the sodium content of ramen overwhelmingly exceeds the potassium content of boiled spinach. Therefore, the inventors of the present application focused on the difference between the sodium and potassium contents of the food or drink. From this perspective, the present invention can be defined as follows.

[0011] <Food and beverage serving system> The food and beverage serving system consists of at least a food and beverage distribution map and containers. The food and beverage distribution map consists of at least a sodium-potassium plane and a net potassium label. The sodium-potassium plane includes a sodium content axis and a potassium content axis. The net potassium label is located on the sodium-potassium plane. The net potassium label indicates the net potassium value of the food and beverage. The food and beverage is contained in the container. A label is attached to the container. The label corresponds to the net potassium label. In the above, a guide device is used instead of or in conjunction with the container. The food and beverage is guided by the guide device. A label is attached to the guide device. The net potassium label corresponds to the label.

[0012] <Food and Drink Selection Support Program> The food and drink selection support program causes a computer to execute at least a display process. That is, the program is executed and displayed at least a sodium-potassium plane and a net potassium indicator. The sodium-potassium plane includes a sodium content axis and a potassium content axis. The net potassium indicator indicates the net potassium value of the food and drink.

[0013] <Containerized Food and Drink> Containerized food and drink consists of at least the food and drink and a container. The food and drink is contained in the container. A label is attached to the container. This label corresponds to a net potassium label. The net potassium label indicates the net potassium value of the food or drink.

[0014] <Dietary Guidance Method> A dietary guidance method consists of at least presentation and guidance. The person or device presents the net potassium value of foods and beverages. The person or device then selects the foods and beverages. The person or device then instructs the person on how to combine foods and beverages. At that time, the person or device refers to the net potassium value of the selected foods and beverages.

[0015] <Method for providing food and beverages> A method for providing food and beverages consists of at least selection and provision. A person or device selects multiple foods and beverages. At that time, the person or device refers to the net potassium value of the selected foods and beverages. The person or device provides the selected multiple foods and beverages. The sum of the net potassium values ​​of the multiple foods and beverages is zero (the number "0"; the same applies below) or greater.

[0016] <Second viewpoint> What has not yet been promoted in any food or beverage is the relationship between sodium and potassium contents. For example, foods and beverages for kidney disease patients only promote their low potassium content. Therefore, the inventors of the present application focused on the difference between the sodium and potassium contents of foods and beverages. From this viewpoint, the present invention can be defined as follows.

[0017] <Method for manufacturing combined foods and beverages> The method for manufacturing combined foods and beverages consists of at least combining and packaging. A person or device combines multiple foods and beverages, and the result is a combined food and beverage. In this case, the person or device refers to the net potassium value of the multiple foods and beverages. A person or device packages the combined food and beverage. The total net potassium value of the combined food and beverage is zero or greater. "Net potassium value" is the value obtained by subtracting the sodium content from the potassium content. Furthermore, "total net potassium value of combined foods and beverages" is the value obtained by subtracting the total sodium content of the combined foods and beverages from the total potassium content of the combined foods and beverages.

[0018] <Combined Food and Drink> A combined food and drink is composed of at least a first food and drink and a second food and drink. The net potassium value of the first food and drink is zero or less. The net potassium value of the second food and drink is greater than zero. The net potassium value of the combined food and drink is zero or greater. "Net potassium value" is the value obtained by subtracting the sodium content from the potassium content. Furthermore, "total net potassium value of the combined food and drink" is the value obtained by subtracting the total sodium content of the combined food and drink from the total potassium content of the combined food and drink.

[0019] <Method for manufacturing food and beverages> The method for manufacturing food and beverages consists of at least blending and packaging. The first ingredient and the second ingredient are blended by a person or device, and the result is a food or beverage. The food or beverage is packaged by a person or device, and the result is a packaged food or beverage. The net potassium value of the packaged food or beverage is zero or more. "Net potassium value" is the value obtained by subtracting the sodium content from the potassium content.

[0020] <Food and beverage> The purpose of the food and beverage is to adjust the sodium-potassium ratio. The net potassium value of the food and beverage is positive (>0). The "net potassium value" is the value obtained by subtracting the sodium content from the potassium content. Also, the "net potassium value of a food and beverage" is the value obtained by subtracting the sodium content of the food and beverage from the potassium content of the food and beverage. [Effects of the Invention]

[0021] The present invention makes it possible to easily control dietary sodium and potassium intake. [Brief explanation of the drawings]

[0022] [Figure 1] This is a trend towards improving eating habits. [Figure 2] This is the configuration of a food and beverage provision system. [Figure 3] This is the composition of a food and beverage distribution map. [Figure 4]Examples of applications of sodium-potassium planes: (a) the first sodium-potassium plane, and (b) the second sodium-potassium plane. [Figure 5] 10 is a modified example of a food and drink distribution map. [Figure 6] This is the conceptual structure of the sodium and potassium database. [Figure 7] This is the basic screen layout. [Figure 8] 10A and 10B are examples of displaying food and drink names, (a) before an operation on the cell, and (b) after an operation on the cell. [Figure 9] Another example of the display of the name of a food or drink, (a) before enlargement, and (b) after enlargement. [Figure 10] Example state transitions for net potassium labeling: (a) unselected state, (b) selected state. [Figure 11] Examples of transitions in the sodium-potassium plane: (a) when selecting foods and beverages from Group 1, and (b) when selecting foods and beverages from Group 2. DETAILED DESCRIPTION OF THE INVENTION

[0023] <Definition: Net Potassium Value> Net potassium value refers to either (1) a numerical value obtained by subtracting the sodium content from the potassium content (hereinafter referred to as "net potassium value"; net potassium value = potassium content - sodium content. Units are not important, but mg / meal is preferred), (2) a range of net potassium values ​​(hereinafter referred to as "net potassium value range"; Units are not important, but mg / meal is preferred), or (3) a classification of net potassium values ​​or net potassium value ranges (hereinafter referred to as "net potassium grade"; for example, star rating or ranking). There are various methods for determining the sodium and potassium content per unit of food or beverage. For example, publicly known publications (such as the aforementioned "Calorie Guide for Dining Out, Convenience Stores, and Prepared Meals" (Josai Nutrition University Press, 2017) and "Daily Meal Calorie Guide, Third Edition" (Josai Nutrition University Press, 2018)) may be cited. These contents can also be obtained by actually measuring food and drink.

[0024] <Definition: Food and drink> Food and drink refers to a single drink or food. Examples include vegetable juice, stir-fried vegetables, vegetable fried rice, ramen, curry rice, miso soup, etc. What is not important about food and drink is the degree of processing. In other words, food and drink includes not only processed foods but also fresh foods (such as meat, fish, vegetables, and fruits).

[0025] <Combined Foods and Drinks> Combination foods and drinks refer to a combination of multiple foods and drinks, such as vegetable juice and curry rice, or ramen and stir-fried vegetables.

[0026] <The flow of dietary improvement> Figure 1 shows the flow of dietary improvement. Dietary improvement consists of risk recognition, motivation, instruction on behavior change methods (instruction), dietary improvement (action), and confirmation of the results of improvement (feedback).

[0027] <Risk Recognition / Motivation> First, what consumers recognize are health risk factors, and what motivates them is to improve their diet. An example of such a risk factor is high blood pressure. High blood pressure is one of the risk factors for stroke and cardiovascular disease. If high blood pressure is recognized, what motivates consumers is to improve their diet, which is high in sodium. In the above, what is used by testing institutions is a measuring device. What is measured by the measuring device is the ratio of sodium to potassium in urine (hereinafter referred to as the "Na-K ratio"). There is a significant correlation between the Na-K ratio and systolic blood pressure.

[0028] <Instruction (teaching) of behavior change methods> After motivation, consumers are instructed on how to improve their dietary habits. For example, a consumer with high blood pressure is instructed on how to improve their sodium intake. The net potassium value is used here. In other words, dietary guidance methods consist of presentation and instruction. A person or device presents the net potassium value of foods and beverages. The person or device then selects the foods and beverages. Next, the person or device instructs how to combine foods and beverages. At that time, the person or device refers to the net potassium value of the selected foods and beverages.

[0029] <Dietary Improvement (Behavior)> The dietary content of the instructed consumer improves. For example, a consumer with high blood pressure will simultaneously consume both foods and beverages with high net potassium values ​​and foods and beverages with low net potassium values. In other words, if a food or beverage with a high net potassium value is selected, a food or beverage with a low net potassium value will also be selected. In yet other words, a food and beverage provision method is comprised of selection and provision. A person or device selects multiple foods and beverages. At that time, the person or device refers to the net potassium value of the selected foods and beverages. The person or device provides the selected multiple foods and beverages. The sum of the net potassium values ​​of the multiple foods and beverages is zero or greater. The net potassium value is the net potassium value.

[0030] <Confirmation of improvement results (feedback)> After that, the consumer checks the Na-K ratio. If the Na-K ratio has improved, it will encourage them to continue improving their diet.

[0031] <Food and drink providing system> Figure 2 shows the configuration of a food and drink providing system. Food and drink providing system 1 is made up of a food and drink distribution map 10, containers 20, and guide devices 30. The present invention is effective even if either containers 20 or guide devices 30 are missing. Food and drink providing system 1 is realized in cafeterias (e.g., restaurants, student cafeterias, employee cafeterias, etc.) or stores (e.g., supermarkets, convenience stores, shops selling food, delicatessens, etc.).

[0032] <Food and drink distribution map> Figure 3 shows the structure of a food and drink distribution map. The food and drink distribution map 10 is made up of a sodium and potassium plane 11 and a net potassium indicator 12. There are various means for providing the food and drink distribution map 10, including, for example, paper, resin, telecommunications lines, and information terminals. Details of the food and drink distribution map 10 will be described later.

[0033] <Container> Food or beverage is contained in the container 20. The container 20 may take any form, and examples include a packaging container, a bowl, a plate, a tray, etc. In this embodiment, a packaging container 20a and a plate 20b are used. A label 21 is attached to the container 20. Corresponding to the label 21 is a net potassium label 12. The net potassium label 12 indicates the net potassium value of the contained food or beverage. The net potassium value is a range of net potassium values.

[0034] <Guide tool> Guide tool 30 guides food and drink. The form of guide tool 30 is not limited, and examples include a menu, a price tag, and a pop. In this embodiment, a menu is used. Mark 31 is attached to guide tool 30. Mark 31 corresponds to net potassium mark 12. Net potassium mark 12 indicates the net potassium value of the food and drink being guided. The net potassium value is a range of net potassium values.

[0035] <Sodium-potassium Plane> Figure 3 shows the structure of a food and beverage distribution map. The sodium-potassium plane 11 includes a sodium content axis 13 and a potassium content axis 14. In this embodiment, the sodium content axis 13 corresponds to the vertical axis of the sodium-potassium plane 11. On the other hand, the potassium content axis 14 corresponds to the horizontal axis of the sodium-potassium plane 11. Of course, the present invention works even if the axis correspondence is reversed. In this embodiment, the sodium-potassium plane 11 is divided into a grid pattern. That is, cells 15 are formed by straight lines parallel to the sodium content axis 13 and the potassium content axis 14 (horizontal axis). The cells 15 represent the ranges of sodium content and potassium content. The width of the divisions of the cells 15 is designed appropriately. However, if this width is too thin, visibility will be impaired.

[0036] <Net Potassium Label> The net potassium label 12 is located on the sodium-potassium plane 11. The net potassium label 12 indicates the net potassium value of the food or beverage. The net potassium value is a range of net potassium values. In this embodiment, not only the net potassium label 12 but also the name 16 of the food or beverage is located on the sodium-potassium plane 11. The net potassium label 12 and the name 16 of the food or beverage are related to each other.

[0037] <Display Mode of Net Potassium Label> The display mode of the net potassium label 12 is various, including color, graphics, symbols, contour lines, and combinations thereof. In this embodiment, color is used. Displaying the net potassium label 12 using color allows the user to intuitively grasp the net potassium value of a food or beverage. This color is assigned to the cell 15. Specifically, the cell 15 near the upper left of the sodium-potassium plane 11 is colored red. Red indicates a negative net potassium value range (less than -900). On the other hand, the cell 15 near the lower right of the sodium-potassium plane 11 is colored dark green. Dark green indicates a positive net potassium value range (greater than +900). In this embodiment, the entire cell 15 is colored; however, partial coloring is permitted in the present invention. For example, when coordinate points (potassium content, sodium content) of each food or beverage are plotted, these coordinate points are colored.

[0038] <Application Example of Sodium-Potassium Plane> Figure 4 shows application examples of sodium-potassium planes, including (a) a first sodium-potassium plane and (b) a second sodium-potassium plane. The sodium-potassium plane 11 has a first sodium-potassium plane 11a and a second sodium-potassium plane 11b. The purpose of dividing the sodium-potassium plane 11 is to improve visibility. Not only the net potassium indicator 12 and the name of the food or beverage 16 but also the net potassium value 17 are arranged on the sodium-potassium plane 11. The net potassium indicator 12, the name of the food or beverage 16, and the net potassium value 17 are related to each other. In this case, the net potassium value 17 performs the function of a net potassium indicator. What is not excluded from the present invention is the display of only the net potassium value 17 instead of the net potassium indicator 12.

[0039] Figure 4(a) shows the first sodium-potassium plane. The first sodium-potassium plane 11a displays the first net potassium indicator 12a. The first net potassium indicator 12a displays the net potassium value of the first group of foods and beverages. The net potassium value is a net potassium value range. The first group of foods and beverages refers to foods and beverages that are different from the second group of foods and beverages described below. Various factors influence the classification of the groups, including food culture, calories, the impression of the food itself, and the age of the support recipient. In this embodiment, the first group of foods and beverages is comprised of staple foods and main dishes. Staple foods are foods whose primary nutrient is carbohydrates. Examples of staple foods include rice, bread, noodles, and processed products thereof (e.g., fried rice, cooked bread, etc.). Main dishes are foods whose primary nutrient is protein. Examples of main dishes include meat, fish, eggs, and processed products thereof (such as hamburger steak). However, these classifications are merely general principles. For example, in this embodiment, foods derived from beans (such as hiyayakko, or cold tofu) are not considered staple foods or main dishes. The treatment of foods derived from tofu will be described later. Of course, foods derived from beans may be considered staple foods or main dishes. Furthermore, support recipients of different ages have different food preferences. Therefore, the age of the support recipient influences the composition of the food distribution map.

[0040] Figure 4(b) shows a second sodium-potassium plane. The second sodium-potassium plane 11b displays a second net potassium indicator 12b. The second net potassium indicator 12b displays the net potassium values ​​of the second group of foods and beverages. The net potassium values ​​are a range of net potassium values. The second group of foods and beverages refers to foods and beverages that are different from the first group of foods and beverages described above. In this embodiment, the second group of foods and beverages refers to foods 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, and juices. Here, a side dish refers to a food whose main nutrients are vitamins, minerals, or dietary fiber. Examples of side dishes include vegetables, mushrooms, potatoes, and processed products thereof (e.g., vegetable salads). In this embodiment, legume-derived foods (e.g., hiyayakko, or cold tofu) are side dishes. Other explanations are the same as those for the first group of foods and beverages mentioned above.

[0041] In the above, the first group of foods and beverages mainly includes staple foods and main dishes, and the second group of foods and beverages mainly includes side dishes. The method of dividing the food and drink groups is arbitrary. In this embodiment, the number of food and drink groups is two, but this is not limitative. The above viewpoints also apply to the following explanations.

[0042] <Modified Example of Food and Drink Distribution Map> Figure 5 shows a modified example of a food and drink distribution map. Food and drink distribution map 40 is made up of a first band 41 and a second band 42. The first band 41 and the second band 42 are arranged side by side. In this modified example, the first band 41 is located on the upper level, and the second band 42 is located on the lower level. The first band 41 is made up of five cells 41a-41e. Each of these cells is assigned a net potassium indicator 43a-43e. These net potassium indicators are assigned to relatively low net potassium values. The net potassium indicator 43a in the leftmost cell 41a indicates the net potassium value range (up to -900). The net potassium indicator 43e in the rightmost cell 41e indicates the boundary net potassium value range (-100 to 99). In this variation, the first band 41 shows the net potassium value of the staple food / main dish.

[0043] The second band 42 is made up of five cells 42a-42e. Each of these cells is labeled with a net potassium indicator 44a-44e. These net potassium indicators are assigned to relatively high net potassium values. The net potassium indicator 44a in the leftmost cell 42a indicates a net potassium value range (900 or higher). The net potassium indicator 44e in the rightmost cell 42e indicates a boundary net potassium value range (-100 to 99). In this variation, the net potassium values ​​of the side dishes / soups are indicated in the second band 42.

[0044] The net potassium markers 43a-43e in the first band 41 are paired with the net potassium markers 44a-44e in the second band 42. For example, the net potassium marker 43b is paired with the net potassium marker 44b. Similarly, the net potassium marker 43d is paired with the net potassium marker 44d. When the net potassium values ​​of two paired net potassium markers are added together, the sum approaches zero. In other words, the net potassium values ​​above and below cancel each other out. For example, if a food or beverage with net potassium marker 43c is selected, selecting the food or beverage directly below it with net potassium marker 44c will cause the sum of the net potassium values ​​of the foods and beverages to approach zero. However, if the food or beverage with net potassium marker 43a on the left side (the food or beverage with the lowest net potassium value) is selected in the first band 41, two or more cells with net potassium markers 44a-44d will be selected in the second band 42.

[0045] <Additional Function> The food and drink distribution map 10 further comprises an evaluation (not shown). The evaluation indicates an evaluation of the total value of the net potassium value (for example, the net potassium value). If the net potassium value is less than "-200," the evaluation is "Let's do our best! Let's start by drinking a bottle of vegetable drink." If the net potassium value is between "-200" and "0," the evaluation is "Let's try a little harder!" If the net potassium value is "0," the evaluation is "Feels good!"

[0046] <Food and Drink Selection Support Program> The food and drink selection support program causes a computer to execute a display. The computer is mainly composed of a processor, various memories, and input / output (I / O). Connected to this input / output (I / O) are various devices, such as input devices, output devices, storage devices, and communication devices.

[0047] <Conceptual Structure of the Sodium / Potassium Database> Figure 6 shows the conceptual structure of the sodium / potassium database. The sodium / potassium database 50 is made up of multiple records 51. The attribute values ​​that make up record 51 are ID 52, potassium content 53, sodium content 54, food / drink name 55, and net potassium value 56. ID 52 uniquely identifies a food / drink. Potassium content 53 indicates the amount of potassium contained in the food / drink (unit: mg / meal). Sodium content 54 indicates the amount of sodium contained in the food / drink (unit: mg / meal). Food / drink name 55 indicates the name of the food / drink. Net potassium value 56 indicates the net potassium value of the food / drink. The net potassium value is a net potassium value. In this embodiment, the net potassium value is calculated and prepared in advance. The present invention does not exclude the possibility of calculating the net potassium value each time. The potassium content 53 and sodium content 54 are referenced when calculating the net potassium value. It is the memory that temporarily stores the sodium and potassium database 50 after it is received or read.

[0048] <Basic Screen Configuration> Fig. 7 shows the basic screen configuration. In this embodiment, the computer is implemented in an information terminal device 60 (for example, a smartphone or tablet terminal). Displayed on the smartphone 60 are a sodium-potassium plane 61 and a net potassium indicator 62. The sodium-potassium plane 61 has a sodium content axis 61a and a potassium content axis 61b. That is, the sodium content axis 61a corresponds to the vertical axis of the sodium-potassium plane 61. The potassium content axis 61b corresponds to the horizontal axis of the sodium-potassium plane 61.

[0049] The sodium-potassium plane 61 is divided into grid-like sections. That is, cells 61c are formed by lines parallel to the sodium content axis 61a and the potassium content axis 61b. The cells 61c indicate the range of sodium content and the range of potassium content. The width of the divisions of the cells 61c is adjusted as appropriate. The net potassium marker 62 indicates the net potassium value of the food or beverage. The net potassium value is a range of net potassium values. The net potassium marker 62 is located on the sodium-potassium plane 61. In this embodiment, the sodium-potassium plane 61 and the net potassium marker 62 are displayed in an overlapping manner.

[0050] The net potassium indicator 62 is displayed in color. In this embodiment, the net potassium indicator 62 is attached to cell 61c. Specifically, the indicator near the upper left of the sodium-potassium plane 61 is red. Red indicates a negative net potassium value range (less than -900). On the other hand, the indicator near the lower right of the sodium-potassium plane 61 is dark green. Dark green indicates a positive net potassium value range (greater than +900). The coordinate point (or range of coordinate points) of cell 61c is referenced when drawing the net potassium indicator 62. The coordinate point (or range of coordinate points) and color are associated with an arithmetic formula or an arithmetic table. The arithmetic formula or arithmetic table is temporarily stored in memory. In this embodiment, the entire cell 61c is colored, but partial coloring is permitted in the present invention. For example, when the coordinate points (potassium content, sodium content) of each food or drink are plotted, these coordinate points are colored (so-called scatter diagram). In this case, the net potassium value 56 (net potassium value) of each food or drink is referenced when drawing the net potassium marker 62. The net potassium value (net potassium value) and color are associated with an arithmetic formula or arithmetic table. The arithmetic formula or arithmetic table is temporarily stored in memory.

[0051] <Display example of food and drink name> Figure 8 shows an example of the display of food and drink names, specifically (a) the state before an operation on a cell, and (b) the state after an operation on a cell. If no operation is performed, the food and drink name and net potassium value are not displayed (see Figure 8(a)). When a cell is operated, a display frame 63 pops up (see Figure 8(b)). Display frame 63 contains a food and drink name 63a (e.g., grilled salted salmon) and a net potassium value 63b (e.g., -360). The source of food and drink name 63a is food and drink name 55. The source of net potassium value 63b is net potassium value 56. Such specifications improve visibility.

[0052] <Another Display Example of Food and Drink Names> Figure 9 shows another display example of food and drink names, specifically (a) the state before zooming in and (b) the state after zooming in. Again, from the perspective of improving visibility, unless a zoom-in operation (e.g., pinch out) is performed, the food and drink name and net potassium value are not displayed (see Figure 9(a)). When a zoom-in operation is performed, the food and drink name 64a (e.g., baked salted salmon) and net potassium value 64b (e.g., -360) are displayed (see Figure 9(b)). Then, when a zoom-out operation (e.g., pinch in) is performed, the food and drink name 64a (e.g., baked salted salmon) and net potassium value 64b (e.g., -360) disappear.

[0053] <Example of State Transition of Net Potassium Indicator> Figure 10 shows an example of the state transition of the net potassium indicator, specifically, (a) an unselected state and (b) a state after selection. The display of the net potassium indicators 62 changes when one of the net potassium indicators 62 is selected. That is, if none is selected, all of the net potassium indicators 62 are selectable (active) (see Figure 10(a)). When one of the net potassium indicators 62 is selected, some of the net potassium indicators 62 continue to be selectable (active), and the state of the remaining net potassium indicators 62 changes to become inactive (non-selectable) (see Figure 10(b)). For example, when a red net potassium indicator (= negative net potassium value (less than -900)) is selected, the dark green and green net potassium indicators (= positive net potassium value (600 or more)) remain selectable (active), while the remaining net potassium indicators (= the smaller of the negative net potassium value and the positive net potassium value) transition to a state where they are unselectable. At this time, the unselectable cells are grayed out. When redrawing the net potassium indicator 62, the coordinate point of the selected cell 61c or the net potassium value 56 of the selected food or beverage is referenced. The selected coordinate point and the selectable coordinate point are associated with an arithmetic expression or an arithmetic table. The selected net potassium value and the selectable net potassium value are also associated with an arithmetic expression or an arithmetic table. These tables are temporarily stored in memory.

[0054] <Example of Sodium-Potassium Plane Transition> Figure 11 shows an example of sodium-potassium plane transition, specifically (a) when a food or beverage in Group 1 is selected, and (b) when a food or beverage in Group 2 is selected. To improve visibility, the computer displays a first sodium-potassium plane 71 and a second sodium-potassium plane 81. The first sodium-potassium plane 71 displays a first net potassium indicator 72. The first net potassium indicator 72 indicates the net potassium value of the food or beverage in Group 1 (see Figure 11(a)). In this case, the attribute value added to the sodium-potassium database 50 is the group to which the food or beverage belongs. The group to which the food or beverage belongs identifies whether the food or beverage belongs to Group 1. The explanation of Group 1 foods and beverages is as described above.

[0055] Displayed on the second sodium-potassium plane 81 is a second net potassium indicator 82. The second net potassium indicator 82 indicates the net potassium value of the second group of foods and beverages (see FIG. 11(b)). In this case, the attribute value added to the sodium-potassium database 50 is the group to which the food and beverage belongs. The group to which the food and beverage belongs identifies whether the food and beverage belongs to the second group. The second group of foods and beverages has been described above.

[0056] The second sodium-potassium plane 82 is displayed during or after the display of the first sodium-potassium plane 71. When the second sodium-potassium plane 81 is displayed during the display of the first sodium-potassium plane 71, The sodium-potassium plane 71 and the second sodium-potassium plane 81 are displayed in an overlapping manner. On the other hand, when the second sodium-potassium plane 81 is displayed after the first sodium-potassium plane 71, the first sodium-potassium plane 71 is switched to become the second sodium-potassium plane 81.

[0057] <Advantages of this embodiment> The net potassium value makes it easy to adjust the sodium and potassium intakes in a meal. In other words, by adding up the net potassium values ​​of each food and drink, the difference between the sodium and potassium intakes in a meal can be calculated.

[0058] <Application of net potassium value> The net potassium value is applied to the specifications of food and beverages. The following is an overview of packaged food and beverages and combined food and beverages.

[0059] <Containerized Foods and Drinks> Containerized foods and drinks consist of a container and the food and drink itself. The uses of such foods and drinks are varied, for example, to adjust the sodium-potassium ratio (hereinafter, foods and drinks for such uses are referred to as "foods and drinks for specific dietary uses"). Here, the sodium-potassium ratio refers to the sodium-potassium ratio in food, the body, or urine, specifically the sodium (g) / potassium (g) value or the sodium (mol) / potassium (mol) value. The net potassium value (net potassium value) of the specific dietary use foods and drinks is positive. The specific dietary use foods and drinks contain at least a first ingredient and a second ingredient. The net potassium value of the first ingredient is 0 or less. The net potassium value of the second ingredient is greater than 0. Examples of the second ingredient include vegetables, fruits, beans, potatoes, and processed products thereof. Preferably, chemically synthesized potassium compounds are not added to the specific dietary use foods and drinks. The manufacturing method of the food and drink includes at least blending and packaging. The first ingredient and the second ingredient are mixed by a person or by a device, and the result is a food or drink. The food or drink is packaged by a person or by a device, and the result is a packaged food or drink. A net potassium label 12 is attached to the packaged food or drink. Preferably, the net potassium value of the packaged food or drink is 0 or more.

[0060] <Combined Food and Drink> A combined food and drink is made up of at least a first food and drink and a second food and drink. The net potassium value of the first food and drink is 0 or less. The net potassium value of the second food and drink is greater than 0. The net potassium value of the combined food and drink is 0 or greater. A manufacturing method for the combined food and drink is made up of at least combining and packaging. A person or device combines multiple foods and drinks. In this case, the person or device refers to the net potassium values ​​of the multiple foods and drinks. A person or device packages the combined multiple foods and drinks. The sum of the net potassium values ​​of the multiple foods and drinks is 0 or greater. [Industrial Applicability]

[0061] The present invention is useful in fields such as dietary guidance and health guidance. [Explanation of symbols]

[0062] 1 Food and beverage supply system 10 Food and beverage distribution map 11 Sodium-potassium plane 12 Net potassium label 13 Sodium content axis 14 Potassium content axis 20 Container 21 Label 30 Guide 31 Label 55 Food and beverage name 56 Net potassium value

Claims

1. A packaged food or drink product is one that consists of at least the following: Food, beverages, and containers: It contains the food and drink in question, and Attached to this is a sign, Corresponding to this label is the net potassium label, and The net potassium label indicates the net potassium value of the food or drink.

2. The container-packed food and drink of claim 1, The net potassium value of the food or beverage is positive, and The net potassium value is the potassium content minus the sodium content.

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