Health management system and computer program

Abstract

To provide a health management system capable of accurately obtaining nutrient indices for each foodstuff contained in cuisine, such as FODMAP.SOLUTION: A health management system 100 comprises a first input part (camera 35) for inputting information on cuisine, a processor 31, and a memory 12 that stores an index regarding the FODMAP amount of foodstuffs as nutrient information for each foodstuff. The processor is configured to identify foodstuffs included in the cuisine from the cuisine information and to determine an index regarding the FODMAP amount of the foodstuffs included in the cuisine by referring to the memory.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present disclosure relates to a health management system and a computer program. [Background technology]

[0002] There is a system, such as that disclosed in Japanese Patent Application Laid-Open No. 2018-5720 (hereinafter referred to as Patent Document 1), that stores nutritional components for each meal and calculates the nutritional components from the meal. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2018-5720 Summary of the Invention

[0004] Nutrients such as FODMAPs depend on the ingredients in a dish. FODMAP stands for Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, And, and Polyols (sugar alcohols), and is a general term for carbohydrates that are not digested or absorbed by the human body. Specifically, FODMAPs include fructose (a monosaccharide), lactose (a disaccharide), oligosaccharides, dextrin, and fructan (a polysaccharide), the sugar alcohols xylitol, sorbitol, and reduced maltose, as well as dietary fiber.

[0005] Because FODMAPs are not digested or absorbed by the human body, they can cause abdominal pain, bloating, and diarrhea. This creates a demand for determining whether a food is high or low FODMAP. However, systems such as those described in Patent Document 1 do not focus on the individual ingredients contained in a dish. As a result, users of systems such as those described in Patent Document 1 have difficulty accurately determining whether each ingredient in a dish is high or low FODMAP. Nutrients other than FODMAPs, such as proteins, lipids, carbohydrates, vitamins, and minerals, also depend on the ingredients. Therefore, even when using a system such as that described in Patent Document 1 to determine nutrients, users have difficulty accurately determining the nutrients for each ingredient in a dish. Therefore, a health management system and computer program that can accurately obtain indicators related to nutrients, such as FODMAPs, for each ingredient contained in a dish is needed.

[0006] According to one embodiment, the health management system includes a first input unit for inputting information about a dish, a processor, and a memory storing an index related to the FODMAP amount of each ingredient as nutrient information for each ingredient. The processor is configured to identify ingredients contained in the dish from the information about the dish and determine the index related to the FODMAP amount of each ingredient by referring to the memory.

[0007] According to one embodiment, a health management system includes a first input unit for inputting information about a dish, an operation unit for accepting user operations, a processor, and a memory for storing nutrient indicators of ingredients as nutrient information for each ingredient. The processor is configured to identify ingredients included in the dish from the information about the dish, change the ingredients included in the dish identified from the information about the dish in accordance with the user operations, and determine nutrient indicators of the ingredients included in the changed dish by referring to the memory.

[0008] Further details will be described in the following embodiments. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 is a diagram showing an overview of a health management system according to an embodiment. [Figure 2] FIG. 2 is a schematic diagram of the health management system. [Figure 3] FIG. 3 is a diagram showing a specific example of the configuration of a cooking information database (hereinafter referred to as DB). [Figure 4] FIG. 4 is a diagram showing a specific example of the configuration of the FODMAP-DB. [Figure 5] FIG. 5 is a diagram showing a specific example of the configuration of the user information DB. [Figure 6] FIG. 6 is a diagram showing a specific example of the structure of the candidate ingredient DB. [Figure 7] FIG. 7 is a flowchart showing an example of the processing flow in the health management system according to the first embodiment. [Figure 8] FIG. 8 is a schematic diagram showing an example of a display screen of a terminal device and a transition of the display screen. [Figure 9] FIG. 9 is a flowchart showing an example of the processing flow in the health management system according to the second embodiment. [Figure 10] FIG. 10 is a schematic diagram showing an example of a display screen of a terminal device. [Figure 11] FIG. 11 is a schematic diagram showing an example of a display screen of a terminal device. [Figure 12] FIG. 12 is a schematic diagram showing an example of a display screen of a terminal device. [Figure 13] FIG. 13 is a schematic diagram showing an example of a display screen of a terminal device. [Figure 14] FIG. 14 is a schematic diagram showing an example of a display screen of a terminal device. DETAILED DESCRIPTION OF THE INVENTION

[0010] <1. Overview of the health management system and computer program> (1) A health management system according to an embodiment includes a first input unit for inputting information about a dish, a processor, and a memory that stores an index related to the FODMAP amount of each ingredient as nutrient information for each ingredient. The processor is configured to identify ingredients contained in the dish from the information about the dish and determine an index related to the FODMAP amount of each ingredient by referring to the memory.

[0011] Because nutrients such as FODMAPs depend on ingredients, conventional nutrient calculation systems that calculate nutrients for each dish cannot determine the FODMAPs for each ingredient. In contrast, a health management system according to an embodiment determines an index related to the FODMAP amount for each ingredient included in a dish. The FODMAP amount index may be a numerical value that quantitatively indicates the FODMAP amount, or an index that indicates the amount of FODMAPs at multiple levels. For example, it may be a text index such as "high FODMAP" indicating a high FODMAP amount or "low FODMAP" indicating a low FODMAP amount. The index is not limited to numerical or textual in nature; any format can be used as long as it ultimately allows the user to recognize the amount of FODMAPs. This allows the user to know the index related to the FODMAP amount for each ingredient included in a dish.

[0012] (2) The health management system of (1) preferably further includes an operation unit that accepts user operations, and the processor is further configured to change the ingredients contained in the dish identified from the information about the dish in accordance with the user operation. This allows the health management system to change the ingredients contained in the identified dish in accordance with the user operation. If the user operation instructs changing the ingredients to those actually contained in the dish, the health management system can determine an index related to the FODMAP amount for each ingredient actually contained in the dish. This allows the user to know the FODMAP index of the ingredients actually contained in the dish.

[0013] (3) A health management system according to an embodiment includes a first input unit for inputting information about a dish, an operation unit for accepting user operations, a processor, and a memory for storing nutrient indexes for ingredients as nutrient information for each ingredient. The processor is configured to identify ingredients contained in the dish from the information about the dish, change the ingredients contained in the dish identified from the information about the dish in accordance with user operations, and determine nutrient indexes for the ingredients contained in the changed dish by referring to the memory.

[0014] For example, nutrients such as protein, lipids, carbohydrates, vitamins, and minerals depend on ingredients, so nutrient indices for each ingredient cannot be obtained using a method of calculating nutrients for each dish, such as in conventional nutrient calculation systems. In contrast, a health management system according to an embodiment determines nutrient indices for each ingredient contained in a dish. Furthermore, the processor is configured to change the ingredients contained in the dish identified from information about the dish in accordance with a user operation. This allows the health management system to change the ingredients contained in the identified dish in accordance with the user operation. If the user operation instructs to change the ingredients to those actually contained in the dish, the health management system can determine nutrient indices for each ingredient actually contained in the dish. This allows the user to know the nutrient indices for the ingredients actually contained in the dish.

[0015] (4) In the health management system of (2) or (3), preferably, the processor is further configured to present ingredients contained in the identified dish, and the user operation is an operation to change the presented ingredients, thereby allowing the user to easily instruct the change of ingredients.

[0016] (5) In the health management system according to (2) to (4), preferably, the nutrient is the amount of FODMAP, thereby allowing the user to easily know an index relating to the amount of FODMAP in the diet.

[0017] (6) The health management system according to (1) to (5), preferably further comprising a second input unit for inputting information relating to the user's physical condition, and the processor is further configured to associate the information relating to the physical condition with the index, thereby enabling the health management system to perform processing using the information relating to the user's physical condition.

[0018] (7) In the health management system of (6), preferably, the information related to physical condition includes at least one of information representing the state of the digestive organs, information representing a psychological state, and information representing a disease. This allows at least one of the information representing the state of the user's digestive organs, information representing a psychological state, and information representing a disease to be presented together with a nutrient indicator such as FODMAP content. This makes it easier for the user to understand the relationship between at least one of the information representing the state of the user's digestive organs, information representing a psychological state, and information representing a disease and a nutrient indicator such as FODMAP content.

[0019] (8) The health management system of (6) or (7) preferably further includes an output device, and associating the indicator with information about physical condition includes associating the indicator with the information about physical condition and having the output device output the information. The output from the output device is, for example, displayed on the same display screen. This allows the user to know the FODMAP amount indicator and the information about physical condition from the output from the output device. This makes it easier for the user to understand what foods affect what physical condition.

[0020] (9) In the health management system of (1) to (8), preferably, the information about the food includes a photographed image of the food, thereby enabling the user to easily input the information about the food into the health management system by using the photographed image.

[0021] (10) The health management system of (9) preferably further includes an output device, and the processor is further configured to output information related to the determined indexes to the output device along with a photographed image of the dish. The information related to the indexes may be indexes or advice on nutrients such as FODMAPs. This allows the user to easily understand information related to the indexes of ingredients contained in the dish.

[0022] (11) In the health management system of (9) or (10), preferably, the first input unit has a photography function for acquiring photographed images of food. This allows photographed images of food to be acquired within the health management system, making it easier for the user to use the health management system.

[0023] (12) In the health management system of (4), preferably, the memory further stores candidate ingredients for each dish, and the user operation includes an operation to add candidate ingredients to the presented ingredients, thereby allowing the user to easily instruct changes to ingredients.

[0024] (13) A health management system according to an embodiment includes a first input unit for inputting information about a dish, a second input unit for inputting information about a user's physical condition, a processor, and a memory storing nutrient indexes for ingredients as nutrient information for each ingredient. The processor is configured to identify ingredients included in the dish from the information about the dish, refer to the memory to determine nutrient indexes for the ingredients included in the dish, and associate information about the physical condition with the determined indexes. In the health management system according to an embodiment, nutrient indexes for each ingredient included in the dish are determined. Furthermore, the processor is configured to associate information about the user's physical condition with the determined indexes. This allows the health management system to further use information about the user's physical condition for processing. The processing may, for example, be processing to display the determined indexes together with the associated information about the physical condition.

[0025] (14) A health management system according to an embodiment includes an input unit for inputting information about a dish, a processor, and a memory storing nutrient indicators for each ingredient as nutrient information for each ingredient. The information about the dish includes a photographed image of the dish. The processor is configured to identify ingredients included in the dish from the information about the dish, refer to the memory to determine nutrient indicators for the ingredients included in the dish, determine a display position for a display related to the determined indicator based on an area of ​​the image of the dish in the photographed image, and cause a display device to display the display related to the determined indicator at the display position together with the photographed image of the dish.

[0026] (15) In the health management system of (14), preferably, the indication regarding the indicator includes indication of nutrients and advice regarding nutrients.

[0027] (16) A computer program according to an embodiment causes a computer to receive input of information about a dish, identify ingredients contained in the dish from the information about the dish, and determine an index of the FODMAP amount of each ingredient contained in the dish by referencing a memory that stores an index of the FODMAP amount of each ingredient as nutrient information for each ingredient. By using this computer program, the computer can determine an index of the FODMAP amount of each ingredient contained in the dish. This allows a user to know the index of the FODMAP amount of each ingredient contained in the dish.

[0028] (17) A computer program according to an embodiment causes a computer to receive input of information about a dish, identify ingredients contained in the dish from the information about the dish, change the ingredients contained in the dish identified from the information about the dish in accordance with a user operation, and determine nutrient indices for the ingredients contained in the changed dish by referencing a memory that stores nutrient indices for the ingredients as nutrient information for each ingredient. Using this computer program, the computer can determine nutrient indices for each ingredient contained in the dish and change the identified ingredients contained in the dish in accordance with a user operation. When a user operation instructs a change to ingredients actually contained in the dish, the computer can determine nutrient indices for each ingredient actually contained in the dish. This allows the user to know the nutrient indices for the ingredients actually contained in the dish.

[0029] <2. Examples of health management systems and computer programs> [First embodiment] (Overview of the health care system) FIG. 1 is a diagram illustrating an overview of a health management system 100 according to an embodiment. The health management system 100 includes a server 1 and a terminal device 3 of a user 5. The terminal device 3 has a processor 31, and is, for example, a smartphone or a personal computer. The server 1 has a memory 12 that stores an index related to the FODMAP amount of each ingredient as nutrient information for each ingredient. The terminal device 3 has a camera 35 as an example of an input unit (first input unit) for inputting information about a dish. The terminal device 3 also has a touch panel 34 as an example of a display device or output device and an operation unit (second input unit) for accepting user operations. The server 1 and the terminal device 3 can communicate with each other via a communication network 7, such as the Internet.

[0030] When eating, user 5 starts an app (program 321 (FIG. 2)) installed on terminal device 3 and takes a photo of meal M using camera 35 in accordance with the app. As an example, meal M is made up of dishes M1, M2, M3, M4, and M5. For example, dish M1 is rice, dish M2 is miso soup, dish M3 is grilled fish, dish M4 is cold tofu, and dish M5 is boiled greens.

[0031] The processor 31 is configured to identify dishes M1, M2, M3, M4, and M5 from the photographed image of the meal M, identify the ingredients contained in each of the dishes M1, M2, M3, M4, and M5, and determine a nutrient index for each ingredient. The nutrients are, for example, FODMAPs.

[0032] FODMAPs are carbohydrates that cannot be digested or absorbed by the human body and are classified as fermentable, oligosaccharides, disaccharides, monosaccharides, and polyols (sugar alcohols). Specifically, fructose in the monosaccharides, lactose in the disaccharides, oligosaccharides, dextrin, and fructan in the polysaccharides, xylitol, sorbitol, and reduced maltose, which are sugar alcohols, and dietary fiber can be FODMAPs.

[0033] When the nutrient is a FODMAP, the nutrient-related index is an index related to the FODMAP amount. Hereinafter, the index related to the FODMAP amount will be referred to as the FODMAP index. As an example, the FODMAP index may be an index indicating the amount of FODMAP at multiple levels. The FODMAP index may be, for example, a text index of "high FODMAP" indicating a foodstuff with a high FODMAP amount and "low FODMAP" indicating a foodstuff with a low FODMAP amount. Note that the text index may be other expressions indicating relative amounts, such as "high," "low," "large," "small," "large," and "small," instead of "high FODMAP" and "low FODMAP." Furthermore, the FODMAP index may be an index represented by a color indicator, such as red (warning), yellow (caution), or blue (normal), instead of the text index of "high FODMAP," "moderate FODMAP," or "low FODMAP."

[0034] As another example, the FODMAP index may be an evaluation value based on a numerical value quantitatively indicating the amount of FODMAPs. For example, the amount of FODMAPs may be obtained by quantifying all substances that can be FODMAPs contained in a food material, or by quantifying specific substances only. The amount of FODMAPs present in large quantities varies depending on the food material. Therefore, the amount of FODMAPs may be determined by classifying potential FODMAPs into fermented substances, polysaccharides, disaccharides, monosaccharides, and polyols, quantifying the substances in each category in a food material, and then calculating the amount of FODMAPs by category, such as the amount of FODMAPs in polysaccharides. Alternatively, the amount of FODMAPs may be the sum of the amounts of FODMAPs expressed by category. Furthermore, when the amount of FODMAPs is obtained by quantifying all substances that can be FODMAPs, or by quantifying multiple specific substances only, the substances may be weighted when calculating the amount of FODMAPs.

[0035] The unit of FODMAP amount is not particularly limited, but can be, for example, g (weight), L (volume), or mol (amount of substance). In addition to known units, the unit of FODMAP amount may be a unique unit, or no unit may be set.

[0036] When the FODMAP index is an evaluation value based on a numerical value that quantitatively indicates the amount of FODMAPs, the FODMAP index may be a score of the amount of FODMAPs. The FODMAP amount score is obtained, for example, by multiplying the unit score per 1.0 g of potential FODMAPs by the amount of potential FODMAPs contained in the food. If the unit score is 10 and a certain food contains 10 g of potential FODMAPs, the FODMAP amount score for that food will be 100.

[0037] In addition, when the FODMAP index is an index that indicates the amount of FODMAP at multiple levels, the FODMAP index may be an evaluation value of the amount of FODMAP scored as described above, for example, a comparison of the score with standards corresponding to "high FODMAP" and "low FODMAP." For example, a score of 200 or more can be considered "high FODMAP," and a score of 199 or less can be considered "low FODMAP." In this case, if a certain foodstuff has a score of 100, the foodstuff is evaluated as having a "FODMAP score of 100," which is a numerical value that quantitatively indicates the amount of FODMAP, and the FODMAP index, which is a level that indicates the amount of FODMAP, is considered to be "low FODMAP."

[0038] Three or more criteria may be used to evaluate the score, such as a score of 99 or less being "low FODMAP," 100 to 199 being "medium FODMAP," and 200 or more being "high FODMAP." In this case, the FODMAP index is obtained by comparing the FODMAP amount score only with the highest and lowest criteria, and comparison with intermediate criteria may not be performed.

[0039] Processor 31 displays the determined index on display screen 304 on touch panel 34, which is an example of an output device. Display screen 304 displays the FODMAP indexes of the ingredients contained in dishes M1, M2, M3, M4, and M5.

[0040] (System Configuration) FIG. 2 is a schematic diagram of a health management system 100. The health management system 100 includes a server 1 and a terminal device 3 that can communicate with each other via a communication network 7. As an example, the server 1 is configured by a computer having a processor 11 and a memory 12, or by a single computer and its peripheral devices. The server 1 may also be realized by multiple computers working together. The server 1 also includes a communication unit 13. The communication unit 13 is, for example, a communication module.

[0041] The processor 11 is, for example, a CPU (Central Processing Unit). The memory 12 includes, for example, a ROM (Read Only Memory), a RAM (Random Access Memory), etc. The memory 12 stores a program 121 to be executed by the processor 11.

[0042] The terminal device 3 is configured as a computer having a processor 31 and a memory 32, or as a single computer and its peripheral devices. The terminal device 3 may be realized by multiple computers working together. The processor 31 is, for example, a CPU. The memory 32 includes, for example, a ROM, a RAM, etc. The memory 32 stores a program 321 executed by the processor 31. The terminal device 3 also has a communication unit 33. The communication unit 33 is, for example, a communication module. The terminal device 3 also has a touch panel 34. The terminal device 3 also has a camera 35.

[0043] Processor 31 executes program 321 to perform determination process 312. Determination process 312 includes identifying a dish from a captured image, identifying ingredients contained in the dish, and determining an index related to the FODMAP amount as nutrient information for the ingredients. Processor 31 executes program 321 to perform display process 313. Display process 313 includes displaying an index related to the FODMAP amount on touch panel 34, which is an example of a display device. Each process will be described later.

[0044] The server 1 does not have to be a physical entity, and may be, for example, a server that operates as an application on the Internet, such as a cloud service. The server 1 may also execute the above-described determination process 312 and the like by cooperating with an external system using an API (Application Programming Interface).

[0045] The memory 12 of the server 1 further has a user information database (hereinafter referred to as DB) 122, which is a storage area for storing information about the user 5. The memory 12 also has a dish information DB 123, which is a storage area for storing information about each dish. The memory 12 also has a FODMAP-DB 124, which is a storage area for storing information about FODMAPs for each ingredient. The memory 12 also has a candidate ingredient DB 125, which is a storage area for storing candidate ingredients that are candidates for ingredients to be added to each dish. FIG. 3 is a diagram showing a specific example of the structure of the dish information DB 123. FIG. 4 is a diagram showing a specific example of the structure of the FODMAP-DB 124. FIG. 5 is a diagram showing a specific example of the structure of the user information DB 122. FIG. 6 is a diagram showing a specific example of the structure of the candidate ingredient DB 125.

[0046] 3 to 6 conceptually show the configuration of the DBs, and the hardware configuration is arbitrary as long as the data correlations shown here are maintained directly or indirectly. For example, these DBs may be stored in a distributed manner in multiple computers constituting the server 1. Furthermore, these DBs may each be configured as a set of multiple DBs linked together. Furthermore, at least one of these DBs may be stored in the memory 32 of the terminal device 3. Furthermore, all of these DBs may be stored in the memory 32 of the terminal device 3. Furthermore, by including the processor 11 in the terminal device 3, the terminal device 3 may perform processing independently without communicating with the server 1 via the communication network 7. Alternatively, by including at least a portion of the functions of the processor 11 in the terminal device 3, the terminal device 3 may perform at least a portion of the processing.

[0047] Ingredients included in each dish are registered in the dish information DB 123. That is, as shown in Fig. 3, the dish information DB 123 includes, for example, a dish 231, ingredients 233, and quantities 234.

[0048] Cuisine 231 refers to identification information for a dish, and as an example, refers to the name of the dish. Ingredients 233 refer to identification information for one or more ingredients that are generally considered to be included in a dish, and as an example, refers to the name of the ingredient. Quantity 234 refers to the amount of an ingredient included in a specified amount of dish, and as an example, refers to the amount of each ingredient included in a typical serving of dish. As an example, the dish "miso soup" is associated with "silken tofu," "onion," and "miso" as ingredients included therein.

[0049] The dish information DB 123 is pre-registered in the memory 12, and the dishes 231 and ingredients 233 are pre-registered. That is, the ingredients contained in each dish are pre-registered in the memory 12. The dish information DB 123 may be updated by processing on the health management system 100 side.

[0050] Information about FODMAPs is registered for each food ingredient in the FODMAP-DB 124. That is, as shown in Fig. 4, the FODMAP-DB 124 includes, for example, food ingredients 241 and FODMAP indices 242.

[0051] Ingredient 241 indicates identification information of an ingredient, for example, the name of the ingredient. FODMAP index 242 indicates "high FODMAP" indicating that the ingredient has a high FODMAP content, or "low FODMAP" indicating that the ingredient has a low FODMAP content. For example, the ingredient "white rice" is associated with the FODMAP index "low FODMAP."

[0052] The FODMAP-DB 124 is pre-registered in the memory 12, and the ingredients 241 and the FODMAP index 242 are pre-registered. That is, whether each ingredient is "high FODMAP" or "low FODMAP" is pre-registered in the memory 12. The FODMAP-DB 124 may be updated by processing on the health management system 100 side.

[0053] Ingredients contained in dishes identified from photographed images and their FODMAP indices are registered for each day associated with the photographed images in the user information DB 122. That is, as shown in Fig. 5, the user information DB 122 includes, for example, a day 221, ingredients 222, and a FODMAP index 223.

[0054] The date 221 indicates the date associated with the captured image, and as an example, indicates the date the user ate a meal. The ingredients 222 indicate the identification information of the ingredients, and as an example, indicate the ingredient name. The FODMAP index 223 indicates "high FODMAP" or "low FODMAP."

[0055] The user information DB 122 is registered in the memory 12 by the server 1 in response to a request from the terminal device 3, such as when a user is registered. The date 221, the ingredients 222, and the FODMAP index 223 are registered in the user information DB 122 in response to a request from the terminal device 3.

[0056] Candidate ingredient DB 125 stores candidate ingredients for each dish. As shown in FIG. 6, candidate ingredient DB 125 includes, for example, dish 251 and candidate ingredients 252. Dish 251 indicates the identification information of the dish, such as the name of the dish. Candidate ingredients 252 indicates the identification information of the ingredients, such as the name of the ingredient. For example, the dish "miso soup" is associated with gluten, wakame seaweed, green onion, eggplant, pork, sweet potato, carrot, and daikon radish.

[0057] The candidate ingredient DB 125 is pre-registered in the memory 12, and the dishes 251 and candidate ingredients 252 are pre-registered. That is, candidate ingredients for each dish are pre-registered in the memory 12. The candidate ingredient DB 125 may be updated by processing on the health management system 100 side, or may be updated in response to an operation received from the terminal device 3.

[0058] (Processing in the health care system) FIG. 7 is a flowchart showing an example of the processing flow in the health management system 100 according to the first embodiment. The processing in the health management system 100 according to the first embodiment is realized by processing executed by the terminal device 3. FIG. 8 is a schematic diagram showing an example of the display screen of the terminal device 3 and the transition of the display screen. FIG. 8 shows that the display screen of the terminal device 3 transitions in the order of display screen 300 → display screen 301 → display screen 302 → display screen 303.

[0059] When using the health management system 100, the user 5 starts an application (program 321) installed on the terminal device 3. The display screen 300 in FIG. 8 is displayed on the touch panel 34 by the processor 31 of the terminal device 3 in accordance with the program 321. The display screen 300 includes a button 21 for instructing the user to take a photo of a meal, and an area 23 for displaying the captured image IM. The captured image IM is an example of information about a dish. The button 21 is an example of an input unit for a user operation that instructs the user to input information about a dish.

[0060] When the button 21 is touched, the processor 31 of the terminal device 3 activates the camera 35 in accordance with the program 321 and captures the captured image IM (step S101). The processor 31 also switches the display screen 300 to the display screen 301 in accordance with the program 321. The processor 31 displays the captured captured image IM in the area 23 of the display screen 301.

[0061] As another example, in step S101, processor 31 may output the image input by camera 35 to area 23 of display screen 300, and when button 21 is touched, capture the captured image IM and switch display screen 300 to display screen 301.

[0062] As yet another example, in step S101, when button 21 is touched, processor 31 may refer to a memory (not shown) different from memory 32 of terminal device 3 or a memory of a server (not shown) different from server 1, and select a captured image IM previously acquired by user 5. Processor 31 may then switch display screen 300 to display screen 301 and display the selected captured image IM in area 23 of display screen 301. This makes it possible to import captured image IM into health management system 100 at a time different from the time the captured image IM was acquired, for example, in a case where user 5 has acquired a captured image IM but is unable to use health management system 100.

[0063] The processor 31 executes a determination process 312 to identify the food from the photographed image IM (steps S103, S105). As an example, the processor 31 executes an image analysis process on the photographed image IM to cut out a food image from the photographed image IM (step S103). The method for cutting out the food image is not limited to a specific method, and various image cutting methods can be used. In step S103, the processor 31 cuts out food images IM1 to IM5 from the photographed image IM of FIG. 8. The photographed image IM is an example of a photographed image obtained by photographing a meal M (FIG. 1), and the food images IM1 to IM5 are images of dishes M1, M2, M3, M4, and M5, respectively.

[0064] The processor 31 identifies the dishes in the food images cut out from the photographed image in step S103 (step S105). As an example, the processor 31 has a model 311. The model 311 may be included in the terminal device 3, or may be installed in another device such as the server 1 or an external server. The model 311 is a trained model generated by performing machine learning or deep learning based on a large number of training images. When a food image is input, the model 311 outputs the name of the dish included in the food image. In step S105, the processor 31 inputs the food images IM1 to IM5 cut out from the photographed image IM to the model 311, and obtains an output of the name of the dish included in the food images IM1 to IM5 from the model 311.

[0065] Processor 31 identifies the ingredients included in the dish identified in step S105 and switches display screen 301 to display screen 302 (step S107). In step S107, processor 31, for example, reads ingredients 233 associated with the dish identified in step S105 from dish information DB 123. In step S107, processor 31, for example, displays a list of the ingredients read from dish information DB 123.

[0066] Preferably, if model 311 does not output the names of dishes contained in dish images IM1-IM5 in step S105, processor 31 may search dish information DB 123 to select the most similar dish and read ingredients 233 from dish information DB 123 using that dish as a reference. Alternatively, in this case, processor 31 may select multiple dishes without selecting the most similar dish, switch to a dish information selection screen (not shown), accept a user operation to select one dish from the multiple selected dishes, and read ingredients 233 from dish information DB 123 using the selected dish as a reference. This allows terminal device 3 to identify ingredients contained in a dish even in captured image IM where it is difficult to identify the dish using model 311 due to, for example, poor image quality.

[0067] More preferably, processor 31 may correct the dish name output from model 311 in step S105 to a different dish name in accordance with a user operation, etc. In this way, terminal device 3 can more correctly identify ingredients included in captured image IM by correcting the dish name that was erroneously recognized by model 311 to the correct dish name.

[0068] More preferably, if processor 31 does not obtain an output of the names of dishes included in dish images IM1 to IM5 from model 311 in step S105, processor 31 may switch to another display screen (not shown) and accept a user operation. The accepted user operation may be at least one of an operation to input dish information, an operation to input FODMAPs, and an operation to input candidate ingredients. Processor 31 identifies the ingredients included in the dish in accordance with the user operation and proceeds to processing from step S107 onwards. This allows for more accurate identification of the ingredients included in photographed image IM even when photographed image IM is not of a common dish, for example, a traditional dish of a particular country or a creative dish.

[0069] Processor 31 further displays candidate ingredients for the dish identified in step S105 on display screen 302 (step S109). In step S109, processor 31, for example, reads candidate ingredients 252 associated with the dish identified in step S105 from candidate ingredient DB 125 of server 1. In step S109, processor 31, for example, displays a list of the ingredients read from candidate ingredients 252.

[0070] Display screen 302 includes area 24 that displays ingredients associated with the dish and candidate ingredients associated with the dish. In step S109, processor 31 displays ingredients read from dish information DB 123 in area 24 so that they can be deleted, and displays ingredients read from candidate ingredients 252 so that they can be added. That is, area 24 displays ingredients that are likely to be included in the dish so that they can be deleted, and displays candidate ingredients that are additionally available for addition to the dish so that they can be added.

[0071] Specifically, the display screen 302 of FIG. 8 displays a pre-selected list of the ingredient "miso" retrieved from the dish information DB 123 and the ingredient "miso" identified as a candidate ingredient associated with the dish. The display screen 302 of FIG. 8 also displays a selectable list of the ingredients "pork," "silk tofu," "wakame seaweed," "green onion," and "eggplant" retrieved from the candidate ingredients 252. This allows the user 5 to delete the pre-selected ingredient "miso" identified by the processor 31 as an ingredient associated with the dish. The user 5 can also select an ingredient included in the dish from the ingredients "pork," "silk tofu," "wakame seaweed," "green onion," and "eggplant" identified as candidate ingredients associated with the dish. Preferably, the display screen 302 may further accept a user operation to specify an ingredient. In the example of FIG. 8, the display screen 302 has an ingredient search function. The user 5 can specify an ingredient that is not displayed.

[0072] The ingredients associated with a dish and the candidate ingredients associated with the dish may be displayed together in area 24, or may be displayed separately in area 24 and another area (not shown). As an example of separately displaying the ingredients associated with a dish and the candidate ingredients associated with the dish, processor 31 may display only the ingredients associated with the dish in area 24 of display screen 302, and then switch display screen 302 to another display screen (not shown) upon receiving a specific instruction (not particularly limited) to display the candidate ingredients associated with the dish in the other display screen. In this case, processor 31 may accept a user operation to specify ingredients on the other display screen. Furthermore, processor 31 may accept a user operation to return to display screen 302 from the other display screen, thereby reflecting the ingredients specified on the other display screen in area 24 of the returned display screen 302.

[0073] Processor 31 can accept a user operation to instruct a change of ingredients on display screen 302. Changing ingredients includes adding a new ingredient to the presented ingredients and deleting a presented ingredient. When processor 31 accepts an instruction to change ingredients (YES in step S111), it changes the ingredients included in the dish in accordance with the user operation (step S113).

[0074] If a specification of an ingredient to be added from among the candidate ingredients 252 is accepted in step S111, processor 31 may request server 1 to register the requested ingredient as an ingredient included in the corresponding dish as ingredient 233 in dish information DB 123. In response to a request from terminal device 3, processor 11 of server 1 updates dish information DB 123 to add the requested ingredient to ingredient 233 in dish information DB 123 stored in memory 12. Furthermore, if a specification of a new ingredient is accepted in step S111, processor 31 may request server 1 to register the new ingredient as a candidate ingredient 252 for the corresponding dish in candidate ingredient DB 125 and update candidate ingredient DB 125. In response to a request from terminal device 3, processor 11 of server 1 updates candidate ingredient DB 125 to add the new ingredient to candidate ingredients 252 in candidate ingredient DB 125 stored in memory 12. This eliminates the need for user 5 to select ingredients or makes it easier for user 5 to select ingredients next time. The dish information DB 123 and the candidate ingredient DB 125 may be stored in the server 1 in association with the identification information of the user 5. In this case, the processor 31 of the terminal device 3 requests the server 1 to update the dish information DB 123 and the candidate ingredient DB 125 in association with the identification information of the user 5. This results in the dish information DB 123 and the candidate ingredient DB 125 being tailored to the user 5, making it easier for the user 5 to select ingredients.

[0075] The processor 31 determines the FODMAP index of the ingredient identified in step S107 or the ingredient changed in step S113. In step S115, the processor 31 reads the FODMAP index 242 of the ingredient from the FODMAP-DB 124 of the server 1. Then, the processor 31 switches the display screen 302 to the display screen 303 (step S115).

[0076] Display screen 303 includes an area 25 that displays "high FODMAP" or "low FODMAP" as the FODMAP index for each ingredient selected on display screen 302. In step S115, processor 31 displays in area 25 the FODMAP index 242 read from FODMAP-DB 124 for the ingredient displayed in step S109 or the ingredient changed in step S113. Specifically, display screen 302 in Fig. 8 displays "high FODMAP" or "low FODMAP" as the FODMAP index for each of the ingredients "white rice," "onion," "silk tofu," "miso," "pacific saury," and "spinach" contained in the dishes "rice," "grilled fish," "miso soup," "boiled greens," and "hiyayakko."

[0077] The processor 31 associates the FODMAP index for each ingredient obtained by the above process with date information and stores it in the user information DB 122 of the server 1 (step S123). The date information may be specified by a user operation, or may be the date when the captured image IM is input by the camera 35, for example.

[0078] Because nutrients such as FODMAPs depend on ingredients, conventional methods of calculating nutrients for each dish, such as nutrient calculation systems, do not allow the user to know the FODMAP index for each ingredient. In contrast, by performing the above-described process in the health management system 100, the user can know the FODMAP index for each ingredient contained in a dish. In this case, the user can input information about the meal into the health management system 100 with the simple operation of photographing meal M. Therefore, the user can easily know the FODMAP index for each ingredient contained in a dish.

[0079] The health management system 100 uses a memory (dish information DB123) that pre-stores ingredients included in each dish, allowing the user to easily specify the ingredients included in each dish. Furthermore, the health management system 100 accepts user operations to change the ingredients included in each dish that are pre-registered in the memory. This allows the user to know the FODMAP index of the ingredients actually included in the dish. At that time, the health management system 100 displays candidate ingredients to be added to the dish in a user-operable manner using a memory (candidate ingredient DB125) that pre-stores candidate ingredients. This allows the user to easily change the ingredients.

[0080] [Second embodiment] The health management system 100 according to the second embodiment displays the determined FODMAP index in association with a day. The health management system 100 according to the second embodiment also uses information about (subjective) physical condition input by the user 5 regarding their physical condition. The input information about physical condition includes at least one of information representing the state of the digestive organs, information representing a psychological state, and information representing a disease. The information about physical condition may, for example, be information representing the state of the user's stomach as the state of the digestive organs, and may be information input as text data such as "good" indicating that the stomach is feeling good, or "bad" indicating that the stomach is feeling bad.

[0081] For example, the user 5 can input information related to the physical condition to the terminal device 3 using the display screen 300 or the display screen 301. In this case, the display screen 300 or the display screen 301 includes an input button (not shown) for displaying an input screen (not shown) as an example of an input unit (second input unit) for inputting information related to the physical condition to the terminal device 3.

[0082] FIG. 9 is a flowchart showing an example of the processing flow in health management system 100 according to the second embodiment. The processing in health management system 100 according to the second embodiment differs from the processing in health management system 100 according to the first embodiment (FIG. 7) in that it further includes steps S119 and S121, and in that step S115 is replaced by step S115-1 and step S123-1 is replaced by step S123. FIGS. 10, 11, and 12 are schematic diagrams showing examples of display screens on terminal device 3. Display screen 305 in FIG. 10 is displayed on terminal device 3 in place of display screen 303 after the transitions from display screen 300 to display screen 301 to display screen 302 in FIG. 8. Display screen 307A in FIG. 11 is an example of an input screen for inputting information about physical condition, which is displayed when an input button is touched on display screen 300 or display screen 301. Display screen 307B in FIG. 12 is another example of an input screen for inputting information about physical condition, which is displayed when an input button is touched on display screen 300 or display screen 301.

[0083] More specifically, in the processing of the health management system 100 according to the second embodiment, the processor 31 of the terminal device 3 executes determination processing 312 in step S115-1 in the same manner as in step S115 to determine the FODMAP index of the selected ingredient. At this time, in step S115-1, the processor 31 executes display processing 313 to read the FODMAP index for the specified period from the user information DB 122 of the server 1. The specified period is a period during which the FODMAP index is displayed on the display screen 305, and may be specified in advance by the program 321, or may be specified or changed in accordance with a user operation. The processor 31 switches the display screen 302 to the display screen 305 and displays the FODMAP index for the specified period together with the determined FODMAP index.

[0084] Display screen 305 includes an area 28 that displays the FODMAP index obtained for each associated day for a specified period. In step S115-1, processor 31 displays the determined FODMAP index and the read FODMAP index for the specified period in area 28 along with the date. Specifically, on display screen 305 of FIG. 10, the ingredients "onion," "garlic," "white rice," "squid," "shrimp," and "clams" associated with November 1, 2023, and the ingredients "apple," "burdock," "onion," "natto," "white rice," and "tomato" associated with November 2, 2023, are each displayed separately for their high FODMAP index and low FODMAP index.

[0085] In step S115-1, the processor 31 may display the number of ingredients with a high FODMAP index and the number of ingredients with a low FODMAP index, as shown in Fig. 10. Furthermore, when the captured image IM is input together with the distinction between breakfast, lunch, and dinner, the processor 31 may further associate the distinction between breakfast, lunch, and dinner with the determined FODMAP index and register it in the user information DB 122 of the server 1. In that case, in step S115-1, the processor 31 may display the FODMAP index of each ingredient together with the distinction between breakfast, lunch, and dinner.

[0086] Furthermore, the processor 31 of the terminal device 3 may also accept input of the intake amount for each ingredient when accepting input of the captured image, and in step S115-1, display the FODMAP index according to the intake amount of each ingredient. For example, in step S115-1, the processor 31 may display a weighted index value by multiplying the determined FODMAP index by a coefficient corresponding to the intake amount of each ingredient. Alternatively, when displaying the number of ingredients with a high FODMAP index and the number of ingredients with a low FODMAP index as described above, the processor 31 may display the number of ingredients weighted by multiplying the number of ingredients counted from the captured image IM by a coefficient corresponding to the amount of each ingredient. This can improve the accuracy of the FODMAP index.

[0087] In the processing of the health management system 100 according to the second embodiment, the health management system 100 further accepts input of information related to physical condition from the user 5. As an example, when an input button (not shown) is touched on the display screen 300, the processor 31 of the terminal device 3 switches the display screen 300 to the display screen 307A of FIG. 11 and accepts the user's operation to input biometric information. Specifically, the display screen 307A of FIG. 11 is a display screen for inputting the state of the digestive organs (stomach condition), and includes a button 43 for inputting the presence or absence of a bowel movement and the time of the bowel movement, a group of options 44 for selecting and inputting the shape of the stool, a group of options 45 for selecting and inputting the amount of stool, and a group of options 46 for selecting and inputting the feeling of incomplete evacuation. As an example, the buttons 43 include a button for inputting that there was no bowel movement and a spin button for specifying the time of the bowel movement.

[0088] When processor 31 receives input of information related to physical condition from user 5 (YES in step S119), processor 31 displays the FODMAP index in association with the information related to physical condition on display screen 305 (step S121). In addition, in step S123-1, processor 31 stores the input information related to physical condition in user information DB 122 in association with date information and the FODMAP index for each ingredient.

[0089] Display screen 305 further includes area 27 for displaying information about the entered physical condition. Specifically, on display screen 305 in Fig. 10, food ingredients are displayed by date, classified by high FODMAP index and low FODMAP index, in area 28, and stomach condition by date is displayed in area 27.

[0090] The input information about physical condition may be at least one of information representing the state of the digestive organs, information representing a psychological state, and information representing a disease. Therefore, the terminal device 3 may display an input display screen for information representing a psychological state or information representing a disease, instead of the display screen 307A of FIG. 11 . Alternatively, the terminal device 3 may display an input display screen such as the display screen 307B of FIG. 12 to accept input of a combination of information representing the state of the digestive organs, information representing a psychological state, and information representing a disease. Specifically, the display screen 307B of FIG. 12 is a display screen for inputting information representing the state of the digestive organs (stomach condition) and the psychological state, and includes an option group 41 for selecting and inputting stomach conditions such as abdominal pain or abdominal bloating, and a button 42 for inputting the presence or absence of stress. For example, the option group 41 includes multiple options indicating multiple conditions ranging from very poor to very good, and the condition is specified by the touch of the user 5. For example, the button 42 includes a button for indicating stress and a button for indicating no stress.

[0091] By performing the above-described processing in the health management system 100, the user can know the FODMAP index for each ingredient contained in a dish in association with the date. That is, the user can know the FODMAP index for each ingredient contained in the meal for each day. The user can also know the FODMAP index for each ingredient contained in the meal for each day in a specified period. This allows the user to know the trend in the FODMAP amount of ingredients in their meals.

[0092] Furthermore, by displaying the FODMAP index together with the input information about physical condition, the user can know the information about physical condition and the FODMAP index on the same display screen. This makes it easier for the user to understand what foods cause what physical condition. This makes it easier for the user to understand the relationship between the FODMAP index and at least one of information representing the state of the user's digestive organs, information representing their psychological state, and information representing their disease.

[0093] [Variation 1] The processor 31 may display the determined FODMAP index for each ingredient together with the captured image IM. As an example, once the processor 31 has determined the FODMAP index for each ingredient, the processor 31 may display the display screen 306 shown in FIG. 13 instead of or in addition to the display screen 303 or 305.

[0094] In this case, as an example, when processor 31 cuts out the food image from photographed image IM in step S103, processor 31 identifies the area of ​​the food image in the photographed image. In step S114, processor 31 may determine the display position of image 26 based on the area of ​​the food image in the photographed image. As an example, processor 31 determines the display position of image 26 to be a position where the food image in the photographed image is superimposed.

[0095] An image 26 representing the FODMAP index is displayed together with the photographed image IM in an area 23 on the display screen 306. As an example, the program 321 pre-stores the format of the image 26. The processor 31 generates the image 26 by incorporating the determined FODMAP index into the format, and displays the image 26 in the area 23 at a position based on the area of ​​the food image in the photographed image.

[0096] For example, on the display screen 306 of FIG. 13 , an image 26 representing a "high FODMAP" FODMAP index determined for the ingredient "white rice" obtained from the dish "rice" is displayed near dish image IM1 of the captured image IM displayed in area 23. An image 26 representing a "high FODMAP" FODMAP index determined for the ingredient "onion" obtained from the dish "miso soup" is displayed near dish image IM2. An image 26 representing a "low FODMAP" FODMAP index determined for the ingredient "spinach" obtained from the dish "ohitashi" is displayed near dish image IM5. The vicinity of dish images IM1 to IM5 may be such that the image 26 is superimposed on each of the dish images IM1 to IM5. This allows user 5 to easily grasp the FODMAP index of the ingredients contained in each dish for each dish containing the ingredient. Furthermore, the FODMAP indexes for multiple ingredients can be visually distinguished and grasped for each ingredient.

[0097] As shown in FIG. 13, the image 26 may further include advice regarding the FODMAP index. On the display screen 306 of FIG. 13, the image 26 near the dish image IM1 includes the advice "Brown rice is recommended!", the image 26 near the dish image IM2 includes the advice "Be careful with your intake!", and the image 26 near the dish image IM5 includes the advice "Good!". The advice is not limited to what is shown in the figure. Other examples include recommended ingredients, recommended dishes, cooking methods, and amounts.

[0098] For example, advice may be stored for each ingredient in the FODMAP-DB 124. In this case, in step S115, the processor 31 of the terminal device 3 reads the FODMAP index of the ingredient from the FODMAP-DB 124, and also reads the advice stored in association with the ingredient from the FODMAP-DB 124. The processor 31 then generates an image 26 and displays the image 26 on the display screen 306. Note that instead of reading from the FODMAP-DB 124, the processor 31 may accept input of advice from another device, such as a terminal device carried by a doctor, and display the input advice.

[0099] As yet another example, the advice may be stored in memory 12 in association with information regarding the user's physical condition. In this case, processor 31 reads from memory 12 advice that corresponds to the ingredient and to the information regarding the user's physical condition that was input in step S119. Furthermore, in addition to or instead of the information regarding the physical condition, the advice may be stored in memory 12 in association with a FODMAP index for a predetermined period, a trend pattern of the FODMAP index, or a combination thereof. In this case, processor 31 also reads the associated advice from memory 12 in a similar manner. This allows user 5 to know advice regarding FODMAPs that is tailored to their own physical condition, etc.

[0100] [Variation 2] In step S105, the processor 31 may identify the dish by performing pattern matching with a pre-stored image, thereby enabling the processor 31 to identify the dish without using the model 3112.

[0101] [Variation 3] In the above example, the processor 31 of the terminal device 3 performs the determination process 312 and the display process 313 in accordance with the program 321, but at least a part of these processes may be executed by the processor 11 of the server 1 in accordance with the program 121. For example, the processor 11 of the server 1 that has received the captured image IM from the terminal device 3 may perform the determination process 312 and the display process 313 and display the determined FODMAP index on the touch panel 34 of the terminal device 3.

[0102] [Variation 4] In the above example, the health management system 100 determines the FODMAP index for each ingredient as an example of the nutrients for the ingredient. However, the nutrients for an ingredient are not limited to the FODMAP index and may be other nutrients such as protein, lipids, carbohydrates, vitamins, and minerals, or a combination of multiple nutrients including the FODMAP index. This allows the user to know the nutrients for each ingredient, as in the above example. Furthermore, the health management system 100 allows the user to add, delete, or change the ingredients identified as being included in the dish through user operation. This allows the user to know the nutrients of the ingredients actually included in the dish.

[0103] [Variation 5] In the above example, the touch panel 34 of the terminal device 3 is taken as an example of an output device, and the determined FODMAP index is displayed on the touch panel 34 by the display screen 303, the display screen 305, or the display screen 306. As another example of an output device, the FODMAP index for each ingredient may be displayed on a device other than the terminal device 3, instead of or in addition to the terminal device 3. In this case, the processor 31 of the terminal device 3 may output the display information stored in advance to the other device for display in the display process 313. Alternatively, when the display process is executed in the processor 11 of the server 1 as in the first modification, the server 1 may output the display information to the other device for display in place of or in addition to the terminal device 3. This allows the health management system 100 to be checked on the other device.

[0104] [Variation 6] In the above example, it is assumed that a photographed image is taken by the camera 35 of the terminal device 3 and input to the health management system 100 as an example of information related to a dish. However, information related to a dish is not limited to a photographed image, and the input unit is not limited to the camera 35. For example, information related to a dish may be the name of the dish, a cooking method, or access information for an image on a recipe providing website. In this case, the input unit for inputting information related to the dish may be the touch panel 34. This allows information related to a dish to be easily input to the health management system 100 without taking a photograph, thereby improving usability for the user.

[0105] [Variation 7] When the FODMAP index is an evaluation value based on a numerical value that quantitatively indicates the amount of FODMAPs, the processor 31 of the terminal device 3 may visually display the FODMAP index on the display screen of the touch panel 34. The visual display may be, for example, a graph display. Other examples of the visual display may include changing the color or display size, changing the animation movement, or a combination of two or more of these.

[0106] FIG. 14 is a schematic diagram illustrating another example of the display screen of the terminal device 3. In the display screen 308 of FIG. 14, the processor 31 reads the FODMAP index for each day from June 1 to June 8 registered in the user information DB 122, generates a graph 48, and displays it on the display screen 308. The graph 48 may be any known type of graph, such as a line graph, bar graph, or pie chart, and may be set or changed by user operation. The graph 48 of FIG. 14 includes numerical values ​​corresponding to each date in addition to the line graph. The display screen 308 also includes an area 49 that displays the FODMAP index for each meal (morning, noon, and dinner) registered in the user information DB 122 as today's meal, along with the total. This allows the health management system 100 to visualize the change in the amount of FODMAPs ingested by the user over a certain period of time. This allows the user to easily compare or recognize the level of the FODMAP index ingested on a given day.

[0107] <3. Notes> The present invention is not limited to the above-described embodiments, and various modifications are possible. In addition, although the above description refers to the first embodiment, the second embodiment, and modifications 1 to 7, these may be combined as appropriate. [Explanation of symbols]

[0108] 1: Server, 3: Terminal device, 11, 31: Processor, 12: Memory, 34: Touch panel, 35: Camera, 100: Health management system, 121, 321: Program

Claims

1. a first input unit for inputting information about a dish; a processor; A memory storing an index relating to the FODMAP amount of each food ingredient as nutrient information for each food ingredient, The processor: Identifying ingredients contained in the dish from information about the dish; and determining an index relating to the FODMAP amounts of ingredients contained in the dish by referring to the memory. Health management system.

2. further comprising an operation unit that accepts user operations; the processor is further configured to modify ingredients included in the dish identified from information about the dish in accordance with the user operation; Determining the indicators related to the amount of FODMAP includes determining the indicators related to the amount of FODMAP of ingredients included in the modified dish. The health management system according to claim 1 .

3. a first input unit for inputting information about a dish; an operation unit that accepts user operations; a processor; a memory that stores indexes relating to the nutrients of the ingredients as nutrient information for each ingredient; The processor: Identifying ingredients contained in the dish from information about the dish; changing ingredients included in the dish identified from information about the dish in accordance with the user operation; and determining the nutritional indicators of the ingredients contained in the modified dish by referring to the memory. Health management system.

4. the processor is further configured to present ingredients contained in the identified dish; The user operation is an operation to change the presented ingredient. The health management system according to claim 2 or 3.

5. The nutrient is FODMAP content The health management system according to claim 3 .

6. a second input unit for inputting information about the user's physical condition; The processor is further configured to associate the indicator with information related to the physical condition. The health management system according to claim 1 or 3.

7. The information relating to the physical condition includes at least one of information representing the state of the digestive system organs, information representing the psychological state, and information representing a disease. The health management system according to claim 6 .

8. further comprising an output device; Associating the indicator with the information on the physical condition includes associating the indicator with the information on the physical condition and outputting the information on the physical condition to the output device. The health management system according to claim 6 .

9. The information about the food includes a photographed image of the food. The health management system according to claim 1 or 3.

10. further comprising an output device; The processor is further configured to cause the output device to output information related to the determined indicator together with the captured image of the dish. The health management system according to claim 9 .

11. The first input unit has a photographing function for acquiring a photographed image of the dish. The health management system according to claim 9 .

12. The memory further stores ingredient candidates for each dish, The user operation includes an operation of adding the candidate ingredients to the presented ingredients. The health management system according to claim 4 .

13. a first input unit for inputting information about a dish; a second input unit for inputting information about the user's physical condition; a processor; a memory that stores indexes relating to the nutrients of the ingredients as nutrient information for each ingredient; The processor: Identifying ingredients contained in the dish from information about the dish; determining the nutrient-related indexes of the ingredients contained in the dish by referring to the memory; and associating the determined index with information relating to the physical condition. Health management system.

14. an input unit for inputting information about a dish; a processor; a memory that stores indexes relating to the nutrients of the ingredients as nutrient information for each ingredient; The information about the dish includes a photographed image of the dish, The processor: Identifying ingredients contained in the dish from information about the dish; determining the nutrient-related indexes of the ingredients contained in the dish by referring to the memory; determining a display position of a display related to the determined indicator based on an area of ​​the image of the food in the captured image; and causing the display device to display an indication related to the determined index at the display position together with the photographed image of the food. Health management system.

15. The indication regarding the index includes an indication of the nutrient and advice regarding the nutrient. The health management system of claim 14.

16. On the computer, Accepts input of information about dishes, Identifying ingredients contained in the dish from information about the dish; and determining an index relating to the FODMAP amount of each ingredient contained in the dish by referring to a memory storing the index relating to the FODMAP amount of each ingredient as nutrient information for each ingredient. Computer program.

17. On the computer, Accepts input of information about dishes, Identifying ingredients contained in the dish from information about the dish; changing ingredients included in the dish identified from information about the dish in accordance with a user operation; and determining the nutrient indexes of the ingredients contained in the changed dish by referring to a memory that stores the nutrient indexes of the ingredients as nutrient information for each ingredient. Computer program.

Images