Display device and display method

Abstract

To enable a user to accurately measure the amount of nutrients in food by utilizing a display device, and to determine whether or not the food can be safely ingested by people having a specific health condition in particular.SOLUTION: A display device (glasses 1) mounted on the head of a user is equipped with a camera (camera 21) for acquiring an image in which food is imaged. The processing unit (processing unit 13) also provides a function of automatically specifying a target food product in the captured image and a function of measuring the amount of nutrients of the food product. With this system, the user can grasp the nutritional value of food on the spot, which is particularly useful for a patient with a chronic disease to make a healthy meal selection. In addition, diet adjustments based on relevant nutrients and recommendations for patients requiring specific nutritional restrictions are also provided.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present invention relates to a display device and a display method. [Background technology]

[0002] Chronic kidney disease (CKD) affects approximately 800 million people worldwide, accounting for approximately 10% of the global adult population. The number of people with chronic kidney disease is on the rise worldwide. CKD has a significant impact on overall health, as it is associated with other health problems such as diabetes, hypertension, and cardiovascular disease.

[0003] CKD is a progressive disease that often has few symptoms in the early stages, making early diagnosis and treatment important. With proper management and treatment, the progression of the disease can be slowed and quality of life improved.

[0004] Patent Document 1 describes a technique for calculating the amount of nutritional components of each food item during cooking, and the results are output to a voice or measuring unit on a small digital scale. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2018-146558 Summary of the Invention [Problem to be solved by the invention]

[0006] However, according to the technology disclosed in Patent Document 1, it is considered difficult to know how to check and calculate the amount of nutritional components in food.

[0007] I also think it is difficult to know how to provide support depending on the patient's condition.

[0008] The present invention has been made in consideration of the above circumstances, and aims to provide a display device and a display method that allow a subject to be checked, proteins, etc. to be calculated, and the subject's own CKD condition to be confirmed so that prompt action can be taken. [Means for solving the problem]

[0009] In order to solve the above problem, the present invention is characterized in that a display device worn on a user's head has an acquisition means for acquiring an image of food, an identification means for identifying an object within the image, a measurement means for measuring the amount of nutrients in the object identified by the identification means, and a measurement means for measuring the amount of nutrients in the object identified by the identification means. This configuration makes it easy to measure the amount of nutrients. Normally, you would calculate the nutritional value of a food by looking at a reference book, but this often takes time. However, by using this device, you can measure the amount of nutrients quickly and easily.

[0010] The above display device is characterized in that the measuring means measures the amount of the nutrient, and the display means displays the amount of the nutrient. With this configuration, the amount of nutrients can be displayed and easily measured.

[0011] In the above display device, when the nutrient occurs multiple times, the display means specifies the amount of each of the nutrients. With this configuration, when multiple nutrients occur, the amount of each nutrient can be identified.

[0012] In the above display device, the display means is characterized in that it specifies the amount of the nutrient in the form of protein. This configuration allows the amount of protein to be measured, which is useful when considering whether to ingest a food product.

[0013] In the above display device, the display means is characterized in that it specifies the amount of the nutrient in terms of the salt content of the nutrient. This configuration allows the amount of protein to be measured, which is useful when considering whether to ingest a food product.

[0014] In the above display device, the display means is characterized in that it specifies the amount of the nutrient potassium. This configuration allows the amount of protein to be measured, which is useful when considering whether to ingest a food product.

[0015] In the above display device, the display means is characterized in that it specifies the amount of the nutrient phosphorus. This configuration allows the amount of protein to be measured, which is useful when considering whether to ingest a food product.

[0016] In the above display device, the display means is characterized in that, when the user has chronic kidney disease (CKD) stage G3 or higher, it displays the nutrients of protein, potassium, and phosphorus, as well as a comment. This configuration allows the amount of protein to be measured, which is useful when considering whether to ingest a food product.

[0017] In the above display device, the display means is characterized in that, when the user has high blood pressure, it displays the nutrient amount of salt and also displays a comment. This configuration allows the amount of protein to be measured, which is useful when considering whether to ingest a food product.

[0018] In the above display device, the display means is characterized in that, when the user has diabetes, it displays the nutrient of carbohydrates and also displays a comment. This configuration allows the amount of protein to be measured, which is useful when considering whether to ingest a food product.

[0019] In the above display device, the display means is characterized in that, when the user has dyslipidemia, it displays the nutrient of saturated fatty acids and also displays a comment. This configuration allows the amount of protein to be measured, which is useful when considering whether to ingest a food product.

[0020] In the above display device, the display means is characterized in that, when the user has hyperuricemia, it displays the purine nutrient and also displays a comment. This configuration allows the amount of protein to be measured, which is useful when considering whether to ingest a food product.

[0021] The above display method is characterized in that it is worn on the user's head and includes an acquisition step of acquiring an image of food, an identification step of identifying an object within the image, and a measurement step of measuring the amount of nutrients in the object identified by the identification step. In this way, the amount of nutrients can be easily measured. Usually, one has to look up the nutritional information in a reference book and calculate it, but this often takes time. However, by using this device, the amount of nutrients can be measured quickly and easily. [Effects of the Invention]

[0022] The present invention has been made in consideration of the above circumstances, and it is possible to provide a display device and a display method that checks the subject, calculates proteins, etc., and allows the subject to take prompt action by checking their own CKD condition. [Brief explanation of the drawings]

[0023] [Figure 1] FIG. 2 is a diagram illustrating an example of the configuration of glasses according to the present embodiment. [Figure 2] FIG. 2 is a diagram illustrating an example of the configuration of glasses according to the present embodiment. [Figure 3]FIG. 1 is a block diagram having left and right displays and left and right half mirrors. [Figure 4] FIG. 2 is a block diagram of the glasses. [Figure 5] 6 is a flowchart showing an example of the process shown in FIG. 5. [Figure 6] This is a drawing with names and other information recorded on it. [Figure 7] FIG. 1 is a diagram illustrating a meal. [Figure 8] A diagram showing food displayed on glasses. [Figure 9] 10 is a flowchart showing an example of the process shown in FIG. 9. [Figure 10] FIG. 10 is a diagram showing how to record the salt content of meals. [Figure 11] This is a diagram showing the name of the object, salt content, protein, etc. [Figure 12] FIG. 11 is a diagram showing some of the salt content etc. shown in FIG. [Figure 13] This is a diagram showing the name, salt content, protein content, etc. [Figure 14] Graphs such as bar graphs showing salinity. [Figure 15] This shows that no eggs were eaten on June 29th. [Figure 16] FIG. 1 is a diagram showing a portion of an egg. [Figure 17] 10 is a flowchart illustrating a thermal environment measurement unit. DETAILED DESCRIPTION OF THE INVENTION

[0024] Next, an embodiment of the present invention will be described.

[0025] (A) Description of the configuration of an embodiment of the present invention 1 and 2 are diagrams showing an example of the configuration of an embodiment of the present invention. As shown in Figures 1 and 2, eyeglasses 1 according to an embodiment of the present invention include a bridge 2, temples 3 and 4, lenses 5 and 6, a left half mirror 7, a right half mirror 8, a smartphone connector 18, buttons 19 and 20, a camera 21, speakers 22, 31, and 41, microphones 23 and 24, and a thermal environment measuring unit 26.

[0026] Glasses 1 are a tool to support the management of chronic kidney disease (CKD). Dietary management is extremely important in CKD, and they are used to effectively manage the intake of protein, sodium (salt), potassium, phosphorus, water, vitamins (especially vitamin D), minerals (especially iron), and appropriate calories.

[0027] The bridge 2 is a part that connects the left and right rims (lenses 5 and 6) and is a part that connects to the temples 3 and 4.

[0028] The temples 3 and 4 are the parts that are attached to the ears from the hinges, and are arms that are attached to the ears.

[0029] Lenses 5 and 6 are available in a variety of types, including myopia, hyperopia, astigmatism, and distance lenses. These lenses provide correction to provide normal vision to people with myopia, hyperopia, and astigmatism. However, not everyone needs myopia or other corrections.

[0030] When a voltage is applied to the left half mirror 7 and the right half mirror 8, the particles are oriented. This voltage allows the transparency to be adjusted. For example, the mirror is transparent when no voltage is applied, and becomes light-blocking when a voltage is applied.

[0031] The buttons 19 and 20 can turn on / off the power supply, thereby enabling / disabling information, for example.

[0032] The camera 21 can capture light through an optical lens, create still images and videos, and record them in the ROM 15 and RAM 16.

[0033] The speakers 22, 31, 41 receive an electrical signal and convert it into mechanical vibrations, which are then converted into sound waves in the air to produce sound.

[0034] The microphones 23, 24 capture sound waves in the air and convert them into electrical signals.

[0035] The smartphone connection unit 18 can connect to other smartphones to supply power and exchange information.

[0036] The thermal environment measurement unit 26 uses an index called Wet Bulb Globe Temperature (WBGT), which is an index that takes into account three factors: air temperature, humidity, and radiant heat. By combining these factors, it is possible to more accurately reflect the perceived temperature.

[0037] 3 is a diagram showing an example of the configuration of the optical system of the image display unit. As shown in Fig. 3, the optical system is configured with a left half mirror 7, a right half mirror 8, a left display 71, a right display 81, a left optical system 72, a right optical system 82, a left light guide plate 73, and a right light guide plate 83.

[0038] The left display 71 is, for example, an OLED (Organic Light Emitting Diode) and is a thin display. Similarly, the right display 81 is also an OLED and is a thin display.

[0039] The left optical system 72 includes a group of lenses that guide the image emitted by the left display 71. The right optical system 82 has a similar structure.

[0040] The left light guide plate 73 is a plate that is processed to diffuse light, which makes the face plate uniformly bright. The image emitted from the left display 71 is diffused by the left light guide plate 73 via the left optical system 72. The right light guide plate 83 also has a similar structure.

[0041] Figure 4 is a block diagram showing the functional configuration of the glasses 1. As shown in Figure 4, the glasses 1 are composed of a memory unit 11, an audio unit 12, a processing unit 13, a communication unit 14, a RAM (Random Access Memory) 15, a ROM (Read Only Memory) 16, a power supply unit 17, and an activity amount unit 25. The smartphone connection unit 18 to the microphone 24 and the thermal environment measurement unit 26 to the right display 81 have already been described.

[0042] The storage unit 11 is, for example, a non-volatile storage unit (EEPROM), which is a permanent memory whose contents are not lost even when the power is turned off.

[0043] The audio unit 12 uses, for example, the range of the human voice (80 to 800 Hz) and filters out other ranges.

[0044] The processing unit 13 is, for example, a central processing unit (CPU), which processes instructions from peripheral devices and software, and also controls memory and the like.

[0045] The communication unit 14 is, for example, Wi-Fi (Wireless Fidelity) or Bluetooth, and can wirelessly connect to communication devices such as smartphones and personal computers.

[0046] The RAM 15 is a storage device for temporarily storing and saving data.

[0047] The ROM 16 is a read-only storage device with non-volatile properties.

[0048] The power supply unit 17 is, for example, a lithium ion battery, and can supply power when connected to the smartphone connection unit 18.

[0049] (B) Description of the operation of the embodiment of the present invention Next, the operation of the embodiment of the present invention will be described. As shown in Figures 5 and 6, the user's name and other information are input using the glasses 1.

[0050] As shown in S10, the name, gender, and date of birth input from the microphone 23, 24 or the camera 21 are processed by the processing unit 13, and they are created as specific information, for example, "Reiwa Taro," "male," and "January 3, 1964," and stored in the memory unit 11.

[0051] As shown in S11, weight, height, index finger, body fat percentage, and blood pressure are measured using the camera 21, microphones 23 and 24, and RAM 15, and these data are stored in the memory unit 11. Specifically, for example, weight is 68 kg, height is 172 cm, index finger is 7 cm, body fat percentage is 19%, and blood pressure is 115 / 75 mmHg. Weight is measured using a scale, height is measured using a digital height meter, index finger is measured manually, body fat percentage is measured using a scale, and blood pressure is measured using a sphygmomanometer.

[0052] As shown in S12, BMI (Body Mass Index) and ideal weight are calculated. More specifically, BMI = weight / (height in m) 2 Also, standard weight = (height in meters) 2 × 22. Specifically, for example, the BMI is 23 and the standard weight is 65 kg.

[0053] As shown in S13, the blood test results provided by the doctor are input via microphones 23, 24 or camera 21 as an estimated GFR (Glomerular Filtration Rate) value. Specifically, for example, "41.3 mL / min" is input.

[0054] As shown in S14, the CKD stage is classified based on the estimated GFR value. Specifically, for example, if the estimated GFR value is 41.3 mL / min, this corresponds to stage G3b, and is entered as stage G3b. More specifically, stage G3b is classified when the estimated GFR is in the range of 30 to 44 mL / min, so the value is entered as stage G3b based on this value. This stage indicates a mild to moderate decline in renal function, and appropriate management and treatment are required.

[0055] As shown in S15, the urinary protein quantitative value provided by the doctor is input. Specifically, for example, the urinary protein quantitative value of 15 mg / dL is input.

[0056] As shown in S16, the uric acid level provided by the doctor is input. Specifically, for example, a uric acid level of 5.2 mg / dL is input.

[0057] As shown in S17, the blood glucose level provided by the doctor is input. Specifically, for example, a blood glucose level of 90 mg / dL is input.

[0058] As shown in S18, the hemoglobin HbA1c provided by the doctor is input. Specifically, for example, the hemoglobin HbA1c of 4.9% is input.

[0059] As shown in S19, the total cholesterol provided by the doctor is input. Specifically, for example, the total cholesterol of 132 mg / dL is input.

[0060] As shown in S20, the HDL cholesterol provided by the doctor is input. Specifically, for example, HDL cholesterol of 50 mg / dL is input.

[0061] As shown in S21, the triglyceride level provided by the doctor is input. Specifically, for example, triglyceride level of 100 mg / dL is input.

[0062] As shown in S22, if your standard weight is 65 kg and your chronic kidney disease is stage G3b, the recommended protein intake is 0.6 to 0.8 g per kg of standard weight. Specifically, for example, this is about 40 to 50 g.

[0063] As shown in S23, for stage G3b of chronic kidney disease, salt intake is recommended to be between 3g and 6g.

[0064] As shown in S24, for stage G3b chronic kidney disease, potassium intake of 1,500 mg or less is recommended.

[0065] As shown in S25, for stage G3b chronic kidney disease, the recommended energy intake is 1,625 to 2,275 calories.

[0066] Regarding Figures 5 and 6, since there are individual differences, the recommended content may differ depending on the condition of the patient, etc.

[0067] The above information is used to comprehensively assess health and nutritional status and is one element that is useful for maintaining health, preventing disease, and developing treatment plans.

[0068] Next, Figure 7 shows a scene from a meal. This meal includes, for example, a croissant, butter, eggs, tomatoes, lettuce, and coffee. The length of a croissant can be more easily understood by comparing it to a spork (approximately 17 cm).

[0069] In Figure 8, glasses 1 have the function of analyzing the nutritional balance of meals. By using these glasses 1, you can record the contents of your meals and analyze the nutritional balance (particularly, protein, salt, potassium, etc. (nutrients)).

[0070] 9, the meal can be analyzed and comments can be made using the glasses 1. More specifically, there are steps S30 to S44.

[0071] As shown in step S30, it is determined whether button 19 or button 20 has been pressed, and if it has been pressed (step S30: Y), the process proceeds to step S31, otherwise the process ends (stops). More specifically, if the user wishes to have their meal judged, pressing button 19 or button 20 will cause the process to proceed to step S31.

[0072] As shown in step S31, video recording is started using the camera 21. Specifically, the camera 21 shown in Fig. 1 is activated, and video recording of a meal scene is started as shown in Fig. 8.

[0073] As shown in step S32, analysis of the video is started using the processing unit 13. Specifically, the processing unit 13 shown in Fig. 1 operates to check the name of the food and nutritional components such as salt content and protein, as shown in Fig. 8.

[0074] As shown in step S33, the processing unit 13 identifies the object. More specifically, the processing unit 13 identifies the object in the video output from the camera 21. For example, a croissant that is yellow and has a hemispherical shape is identified as the object.

[0075] As shown in step S34, the processing unit 13 checks whether the object is in the same situation. Specifically, this process is used to analyze the video output from the camera 21 and identify an object with specific characteristics. For example, this process is used to identify a yellow, hemispherical croissant.

[0076] As shown in step S35, if it is confirmed that the object is the same, its name is searched. Specifically, if the object is a croissant, its name is checked from a database. The database can be checked not only from the database in the glasses 1, but also from a smartphone via the smartphone connection unit 18. Furthermore, by using the communication unit 14, information can be obtained from databases on the Internet.

[0077] As shown in step S36, the size of the target is checked. Specifically, the size of the target is evaluated based on the index finger. In a more detailed case, the length of the index finger (7 cm) is compared with the size of the target croissant. Alternatively, a spork (approximately 17 cm) can be used to compare the size of the croissant.

[0078] As shown in step S37, the salt, protein, potassium, phosphorus, lipids, carbohydrates, and calories of the target are checked. As shown in Figure 10, these components are analyzed in detail. It is also possible to analyze components other than these.

[0079] As shown in step S38, the target values ​​are checked. Each nutritional component of the croissant shown in Figure 10 is checked. For example, the values ​​of salt 1.2g, protein 14.2g, potassium 90mg, phosphorus 68mg, fat 25.4g, carbohydrates 44.2g, and calories 438kcal are checked.

[0080] As shown in step S39, the name, numerical values, etc. are output to the left and right displays 71, 81. Specifically, data such as the name "croissant," salt content: 1.2 g, and protein content: 14.2 g are output from the processing unit 13 to the left and right displays 71, 81. Once the data is output to the displays 71, 81, it passes through the left and right optical systems 72, 82, light guide plates 73, 83, and half mirrors 7, 8, and can be viewed through the user's glasses 1 (FIG. 11). When there are a large number of numerical values, it is possible to output only the name, salt content, and protein content, as shown in FIG. 12. Furthermore, when there are two croissants, the salt content and protein content can be output as a total, or can be output separately.

[0081] As shown in step S40, it is determined whether or not the identification of the object has been completed. If the identification of the object has been completed (step S40: Y), the process proceeds to step S41. Otherwise (step S40: N), the process returns to step S33. For example, if the identification of the croissant has been completed, the process proceeds to step S41.

[0082] As shown in step S41, it is determined whether or not the food has been consumed. More specifically, if the food has been consumed (step S41: Y), the process proceeds to step S42. If the food has not been consumed (step S41: N), the process returns to step S33. For example, if the identification of croissants, salad greens, tomatoes, eggs, coffee, and butter has been completed, the process proceeds to step S42.

[0083] As shown in step S42, the processing unit 13 generates a comment or the like. Specifically, a comment regarding the total value of salt and protein is generated. For example, as shown in FIG. 13, first, a comment such as "Total, salt: 1.5 g, protein: 21 g" is generated. Furthermore, the ideal amount of protein appropriate for the user is about 40 to 50 g, but if the current amount of protein is high at 21 g, a comment such as "That's a little too much protein!" is generated.

[0084] As shown in step S43, the comment generated by the processing unit 13 is output as voice through the speakers 31, 41. Specifically, as shown in Fig. 13, the total value of salt and protein is also output and spoken together with the comment "There's a little too much protein!"

[0085] 10, the date the food was used, such as Saturday, June 29, 2024, 6:10 AM, 25°C, 62%, its name, salt content, etc. are output to the memory unit 11. By recording this information, it becomes possible to check the detailed status of the food later, and details such as its name and salt content can be known.

[0086] As shown in Figure 14, it is possible to check the salt, protein, potassium, and calories for each meal, as well as the total for breakfast, lunch, and dinner on Saturday, September 29th. Furthermore, it is also possible to check the minimum, average, and maximum values ​​for protein intake for the week from June 23rd to June 29th.

[0087] As shown in Figure 7, if you do not eat eggs in the morning, your protein intake will be lower after the meal, and as shown in Figure 15, it can be confirmed that the protein intake without eggs is only 14.8g. Therefore, it is possible to add foods containing other protein sources at lunch or dinner.

[0088] Furthermore, rather than checking before or after eating, by utilizing steps S33 to S40 (or step S41) during the meal, the protein content of the meal can be understood more effectively. Specifically, as shown in Figure 16, information can be obtained about food pointed to by hand. For example, by pointing to half an egg, it is possible to know the salt content of the egg, 0.1g, and the protein content, 3.1g.

[0089] 17, exercise is recommended in steps S60 to S65. That is, there is a reason why exercise is recommended for users with chronic kidney disease (CKD).

[0090] 1. Reduced risk of cardiovascular disease: Clients with chronic kidney disease are at higher risk of developing cardiovascular disease, but exercise can improve heart health and reduce this risk. 2. Maintaining and strengthening muscle mass: Muscle mass often decreases in CKD. Moderate exercise helps maintain and strengthen muscle mass, which can support activities of daily living. 3. Improved bone health: Chronic kidney disease can cause bone density to decrease, but exercise can help maintain bone health and reduce the risk of osteoporosis. 4. Managing high blood pressure: CKD patients often suffer from high blood pressure. Regular exercise is effective in lowering and managing blood pressure. 5. Control blood sugar levels: Diabetes can contribute to CKD. Exercise improves blood sugar levels and contributes to diabetes management. 6. Improved overall health and well-being: Exercise generally improves mood, makes you feel more energetic, and improves your overall health.

[0091] As shown in step S60, the thermal environment measurement unit 26 measures three elements: air temperature, humidity, and radiant heat. When the glasses 1 do not have a black bulb, the black bulb temperature is considered to be approximately equal to the dry bulb temperature when outdoors in a location exposed to sunlight. In addition, the black bulb temperature is considered to be approximately equal to the sum of the dry bulb temperature and the wet bulb temperature when indoors.

[0092] As shown in step S61, it is confirmed whether the WBGT is 25°C or higher. More specifically, it is determined whether the WBGT is 25°C or higher, and if it is (step S61: Y), the process proceeds to step S62, and if not (step S61: N), the process proceeds to step S64. Note that although "25°C or higher" is used, this differs depending on the user, so it may be "26°C or higher" or "27°C or higher", for example.

[0093] As shown in step S62, the user is to immediately move to a cooler place. More specifically, for example, a message such as "Please move to a cooler place immediately" may be output by the speakers 31 and 41.

[0094] As shown in step S63, the user drinks water. More specifically, for example, a message such as "Please drink water" may be output by voice from the speakers 31 and 41.

[0095] As shown in step S64, the activity amount section 25 measures the number of steps, distance traveled, heart rate, calories burned, and the like.

[0096] As shown in step S65, if the amount of activity is greater than or equal to a predetermined amount (step S65: Y), the process ends (stops); otherwise (step S65: N), the process returns to step S60. More specifically, for example, the number of steps is approximately 7,000 to 10,000 steps per day. The running distance is 5 to 7 km per day. The heart rate is approximately 60 to 70% of the maximum heart rate (220 years old minus the current age). For a 60-year-old, the maximum heart rate is approximately 160, and 60 to 70% of that is 96 to 112 beats per minute. Furthermore, the calorie consumption is approximately 2,000 to 2,500 calories per day. Of course, other values ​​are also acceptable.

[0097] (C) Description of Modified Embodiments The above description of the present invention is merely an example of an embodiment and is not limited to a specific embodiment. For example, with regard to food and diet, in the case of chronic kidney disease stage G4, a daily salt intake of 3 to 5 g is recommended, and a potassium intake of 1,500 mg or less is appropriate. In the case of chronic kidney disease stage G5, the salt intake is also limited to 3 to 5 g, and potassium is limited to 1,500 mg or less. Furthermore, if phosphatemia is present, phosphorus intake must also be restricted.

[0098] As shown in Figure 7, it is easy to understand the protein content of set meals and bento boxes, but it is difficult to directly understand the protein content of ramen, rice bowls, etc. However, the nutritional information for these foods is displayed, so it is possible to understand by referring to it. Furthermore, if you have any questions, it is recommended that you use the Internet to search for similar foods and obtain information such as their protein content.

[0099] Also, if you are using the same food, it is better to use it as is rather than checking all of the steps S33 to S39 in Figure 9. For example, if you use a croissant every morning, it is more efficient to use it as is without checking steps S35 and onwards.

[0100] In addition, for people with high blood pressure, it is recommended that they limit their salt (sodium salt) intake to 5 grams or less per day (approximately 2 grams of sodium).In addition, because potassium has the effect of naturally lowering blood pressure, it is recommended that they increase their intake of foods rich in potassium, such as fruits, vegetables, and beans.

[0101] It is also important for people with diabetes to control their carbohydrate intake. In particular, limit the intake of foods high in fast-acting carbohydrates (e.g., sugar, white rice, bread, etc.) and choose carbohydrates rich in fiber (e.g., whole grains, vegetables, fruits, etc.). It is also recommended to reduce or avoid saturated fat and trans fat, as they may increase the risk of cardiovascular disease.

[0102] In addition, if you have dyslipidemia, it is recommended that you limit saturated fatty acids. Saturated fatty acids may increase LDL cholesterol ("bad cholesterol") and increase the risk of atherosclerosis. Unsaturated fatty acids (especially polyunsaturated fatty acids and omega-3 fatty acids) may improve blood lipid parameters and promote cardiovascular health. Examples include fish (mackerel, mackerel, salmon, etc.), nuts (almonds, walnuts, pistachios, etc.), and olive oil. Dietary fiber may aid lipid metabolism and reduce cholesterol absorption. It is recommended that you include whole grains, vegetables, fruits, and legumes in your diet. Trans fatty acids are known to increase the risk of atherosclerosis. These foods are found in large amounts in processed foods (margarine, some snack foods, and fast food), so avoid these foods.

[0103] Furthermore, in the case of hyperuricemia, purines are the source of uric acid production, so it is necessary to limit foods high in purines. Purines are mainly found in red meat (beef, pork), organ meats (liver, kidney), and seafood (blue fish such as monkfish, horse mackerel, and mackerel). Alcohol is known to hinder the excretion of uric acid and worsen the symptoms of hyperuricemia. It is recommended to avoid drinking beer, as it is particularly high in purines. Grains (especially whole grains) and vegetables are nutritious and low in purines. It is important to focus your diet on these.

[0104] Dietary management is extremely important for chronic kidney disease, high blood pressure, diabetes, dyslipidemia, and hyperuricemia. Therefore, by using Glasses 1 to check information about these diseases and eating properly, it is possible to reduce the risk of these diseases.

[0105] Furthermore, the glasses 1 may not be limited to glasses, but may also be, for example, a smartphone. Furthermore, similar functions can be implemented in other wearable devices, tablets, smartwatches, AR and VR headsets, and so on. As these devices evolve, the means of providing information directly to the user's hands or body are also diversifying. What's important is not the shape or type of device, but providing the information the user needs at the right time and in the right way. Therefore, the range of device choices and customization is expanding in response to technological advances and user needs. This is expected to enable more personalized information provision and an improved user experience. [Explanation of symbols]

[0106] 1: Glasses 2: Bridge 3,4:Temple 5,6: Lens 8,9: Half mirror 11: Storage section 12: Audio section 13: Processing section 14: Communications Department 15:RAM 16:ROM 17: Power supply section 18: Smartphone connection part 19,20: Button 21: Camera 22: Speaker 23,24:Mike 25:Activity Department 26: Thermal environment measurement section 31,41: Speaker 71,81: Left and right displays

Claims

1. In a display device worn on a user's head, an acquisition means for acquiring an image of a food product; means for identifying an object within the image; a measuring means for measuring the amount of the target nutrient identified by the identifying means; A display device comprising:

2. The measuring means measures the amount of the nutrient, and a display means displays the amount of the nutrient; 2. The display device according to claim 1, further comprising:

3. 3. The display device according to claim 2, wherein, when a plurality of nutrients are present, the display means displays the amount of each nutrient.

4. 3. The display device according to claim 2, wherein the display means displays the amount of protein as the specific nutrient.

5. 3. The display device according to claim 2, wherein the display means identifies the amount of salt of the nutrient.

6. 3. The display device according to claim 2, wherein the display means identifies the amount of potassium in the nutrient.

7. 3. The display device according to claim 2, wherein the display means identifies the amount of the nutrient phosphorus.

8. 8. The display device according to claim 2, wherein the display means displays the nutrients of protein, potassium, and phosphorus and also displays a comment when the user has chronic kidney disease (CKD) stage G3 or higher.

9. 8. The display device according to claim 2, wherein the display means displays the nutrient of salt and a comment when the user has high blood pressure.

10. 8. The display device according to claim 2, wherein the display means displays the nutrient of carbohydrates and a comment when the user has diabetes.

11. 8. The display device according to claim 2, wherein the display means displays the nutrient of saturated fatty acids and a comment when the user has dyslipidemia.

12. 8. The display device according to claim 2, wherein the display means displays the purine nutrient and a comment when the user has hyperuricemia.

13. In a display method worn on the user's head, an acquisition step of acquiring an image of the food; identifying an object within the image; a measuring step of measuring the amount of the target nutrient identified by the identifying step; A display method comprising:

Images