Six-Flavor Diet Support Program

Abstract

We offer a Six Flavors Diet Support Program to assist in the Six Flavors Diet, which aims to improve the body's condition through the use of six flavors. [Solution] This program causes a computer to execute the following steps: a system determination step, which compares body temperature values ​​measured at the triceps muscle area of ​​the lower leg of the subject's left and right legs, and determines which is the system (left system if the lower temperature value is measured at the right leg) and the system (right system if the lower temperature value is measured at the left leg); a trunk body temperature value acquisition step, which obtains the body temperature values ​​of the six parts of the subject's trunk; and a six-taste determination step, which associates the six parts of the trunk with the six tastes, with the right chest corresponding to spicy, the left chest to bitter, the right abdomen to sweet, the left abdomen to sour, the right lower abdomen to umami, and the left lower abdomen to salty. For subjects with a left system, the program determines one of the six parts of the trunk with the lowest body temperature value, and determines that one of the six tastes corresponding to this part is suitable for ingestion or treatment. For subjects with a right system, the program determines one of the six parts of the trunk with the highest body temperature value, and determines that one of the six tastes corresponding to this part is suitable for ingestion or treatment.

Description

Technical Field

[0001] The present invention relates to a six - flavor diet support program.

Background Art

[0002] Diet therapy originally emphasizes food as one of the causes of diseases, stating that an unbalanced intake of food can cause diseases, and a lack of food intake can also cause diseases. The applicant of the present application invented a diet support program that supports a diet method for adjusting the body balance by improving the food intake method, deriving the three major nutrients according to a person's physical condition, and guiding the person on how to intake the appropriate nutrients (Patent Document 1). In the invention of this Patent Document 1, based on the relationship between the triple burner and the three major nutrients, it derives which nutrients should be restricted or taken.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present invention was completed through further exploration of the relationship between the trunk, the internal organs, and flavors, and aims to provide a six - flavor diet support program that can derive six flavors suitable for a person's physical condition and support a six - flavor diet method for adjusting the body to a healthy state with the six flavors.

Means for Solving the Problems

[0005] The six - flavor diet support program according to the present invention is a computer program that derives six flavors suitable for a person's physical condition and supports a six - flavor diet method for activating the internal organs with the six flavors.

[0006] The Six Flavor Diet Method devised by the inventor is a method of guiding and supporting individuals to activate their internal organs by selecting six flavors appropriate to their current physical condition, based on the concepts of Oriental medicine, in order to restore their bodies to a healthy state. Based on concepts from Oriental medicine, the inventors divided the trunk into six parts, each corresponding to a reaction point for the five internal organs and six viscera, creating the "six parts of the trunk." They also discovered that the five internal organs and six viscera prefer six flavors. By comparing the body temperature values ​​of these six parts of the trunk, the inventors concluded that the state of the five internal organs and six viscera could be determined, and that the six flavors best suited to activating those organs could be identified. This led to the completion of the present invention. Furthermore, the inventors combined phrenological facial features from the I Ching to divide the face into six areas corresponding to the six parts of the trunk, creating the six facial areas. They discovered commonalities between the reactions observed in the six parts of the trunk and the six facial areas, and verified that treating the six areas of the face with the six flavors determined in the six parts of the trunk also yields positive results for the body.

[0007] In other words, the present invention is A computer-readable program that supports a six-flavor dietary method that involves determining the six flavors appropriate for a person's physical condition and activating the five internal organs and six viscera through these six flavors. On the computer, The system determination step involves comparing the body temperature values ​​measured at the triceps muscle area of ​​the lower leg of the subject's left and right legs, and determining the subject's system based on which of the two legs has a lower temperature value: the left system if the lower temperature is measured at the right leg, and the right system if the lower temperature is measured at the left leg. The subject's torso is divided into six parts, each connected to the five internal organs and six viscera. These six parts are the right chest, left chest, right abdomen, left abdomen, right lower abdomen, and left lower abdomen. The procedure involves obtaining body temperature values ​​measured at each of these six parts of the subject's torso, and then proceeding with the six-part torso body temperature acquisition step. The relationship between the six parts of the torso and the six tastes is established by associating the right chest with spiciness, the left chest with bitterness, the right abdomen with sweetness, the left abdomen with sourness, the right lower abdomen with umami, and the left lower abdomen with saltiness, and the following judgment is made, namely, (A) In subjects with a left-handed body temperature system, the body temperature values ​​of each of the six parts of the trunk are compared to determine the one part of the trunk with the lowest temperature, and one of the six flavors corresponding to this one part of the trunk is suitable for ingestion or treatment. (B) In subjects with a right-handed body temperature system, the body temperature values ​​of each of the six parts of the trunk are compared to determine the one part of the trunk with the highest value, and one of the six flavors corresponding to this one part of the trunk is suitable for ingestion or treatment. The six-flavor determination step determines that, This is a support program for implementing the six-flavor diet.

[0008] In the aforementioned Six Flavors Dietary Support Program, Further including a step of indicating the treatment site, The aforementioned step of presenting the treatment site is, The subject's face was divided into six sections, which were the upper right side of the face, the upper left side of the face, the middle right side of the face, the middle left side of the face, the lower right side of the face, and the lower left side of the face. The relationship between the six parts of the trunk and the six parts of the face is as follows: the right chest corresponds to the upper right side of the face, the left chest to the upper left side of the face, the right abdomen to the middle right side of the face, the left abdomen to the middle left side of the face, the right lower abdomen to the lower right side of the face, and the left lower abdomen to the lower left side of the face. The system may include a configuration that presents one of the six facial regions corresponding to one of the six torso regions determined in the six-flavor determination step, as a site to be treated by contacting an ingredient or substance of one of the six flavors determined in the six-flavor determination step. [Effects of the Invention]

[0009] According to the present invention, the current physical condition of a person being examined can be determined, and from the determination results, six flavors suitable for activating the five internal organs and six viscera can be derived. By ingesting or using a food or substance of one of the derived six flavors, the body's balance can be restored to a normal state. Therefore, it is possible to guide and support a six-flavor dietary method that activates the body's power by using the appropriate six flavors according to a person's current physical condition. [Brief explanation of the drawing]

[0010] [Figure 1] This is a schematic diagram showing the block configuration of the measuring device. [Figure 2] This is an explanatory diagram showing each step of the Six Flavors Diet Program. [Figure 3] It is a schematic diagram showing examples of body temperature measurement sites of a subject. Fig. (a) of this diagram is a schematic diagram of the front of the human body, and Fig. (b) of this diagram is a schematic diagram of the back of the human body. [Figure 4] It is a schematic diagram showing the relationship between the five internal organs and six flavors in the six parts of the trunk. [Figure 5] It is a schematic diagram showing the correlation between the six parts of the trunk and the six parts of the face. [Figure 6] It is a table showing the results of the FFD test and grip strength measurement of the subject.

Embodiments for Carrying Out the Invention

[0011] Hereinafter, embodiments of the present invention will be described. The six-flavor diet method support program according to the embodiment is a computer program for guiding and supporting a six-flavor diet method that derives six flavors suitable for a person's physical condition and activates the five internal organs with the six flavors.

[0012] A measuring device for executing the program will be described. As shown in Fig. 1, the body temperature of a predetermined part of the subject M is measured by the thermometer 2, and the body temperature value is transmitted from this thermometer 2 to the measuring device 1 by wireless communication. In this embodiment, since blood circulation is poor when muscle tension is strong, the temperature of that part also drops. Therefore, a method of determining the current physical condition of the subject M by comparing the body temperature values of the parts of the body is adopted. The thermometer 2 measures the body temperature value by a non-contact infrared temperature sensor, but various temperature measurement means can be used as long as they can measure the body temperature in a non-contact or contact manner. The measuring device 1 stores the six-flavor diet method support program of this embodiment, and by executing this program, six flavors suitable for the current physical condition of the subject M are derived based on the body temperature value of a predetermined part of the subject M.

[0013] The measuring device 1 can be composed of a personal computer, a tablet device, etc. As the main components, it includes a communication unit 11, an operation unit 12, a display unit 13, a storage unit 14, and a control unit 15. The communication unit 11 has a function of communicating and connecting with a thermometer 2, the Internet, etc. by other wireless communication methods such as Bluetooth (registered trademark), Wi-Fi (registered trademark). The operation unit 12 is an input device such as a touch panel, a mouse, a keyboard, etc., and receives operation inputs from a user (practitioner). The display unit 13 constitutes the display screen of the measuring device 1, and is composed of, for example, a touch panel screen. On this display unit 13, a basic measurement screen, a determination result, etc. are displayed by the activation of the six-flavor diet method application (hereinafter, appropriately referred to as the "six-flavor diet method app"). The six-flavor diet method app is composed of the six-flavor diet method support program of this embodiment. The storage unit 14 is composed of memories such as ROM and RAM, and stores application programs, control and communication programs, data, etc. The six-flavor diet method app is stored in this storage unit 14. The control unit 15 is equipped with an arithmetic device such as an MPU, controls the operation of the measuring device 1, and constitutes a computer capable of executing the program stored in the storage unit 14.

[0014] Next, the configuration and operation of the six-flavor diet method app will be described. As shown in FIG. 2, the six-flavor diet method app has (1) a system determination step, (2) a trunk six-part body temperature value acquisition step, (3) a six-flavor determination step, and (4) a treatment site presentation step. Regarding the parts of the human body (subject), etc., they are shown in FIGS. 3 to 5.

[0015] (1) The system determination step is a step of determining whether the subject is a left-side system or a right-side system. Specifically, by comparing the body temperature values measured at the triceps surae part of the lower legs of the subject's left and right feet, the side with the lower body temperature value is determined as the left-side system if it is the right lower leg, and as the right-side system if it is the left lower leg, to determine the subject's system.

[0016] Here, the terms "system" (left-sided system, right-sided system) refer to the following: In relation to meridians in Oriental medicine, the bladder system is a meridian that governs all five zang and six fu organs. To determine the difference between the left and right sides of this system, the system is determined by whether the stagnation of qi and blood in the flow of the meridian is on the left or right. Meridians exist on both the left and right sides, with a meridian running from the right lower limb to the left upper limb and a meridian running from the left lower limb to the right upper limb. The inventor designates the meridian from the right lower limb as the left-sided system and the meridian from the left lower limb as the right-sided system. Furthermore, when there is strong muscle tension, blood circulation is poor, causing the body temperature in that area to decrease, and the lower temperature has a primarily adverse effect. Therefore, the inventor compares the temperature of the triceps muscle area of ​​the lower leg on both the left and right legs, and determines that if the temperature is lower on the right leg side, it is the left-sided system, and if it is lower on the left leg side, it is the right-sided system. Furthermore, when comparing body temperature measurements in the left-sided system, the smaller value is used as the reference, and when comparing body temperature measurements in the right-sided system, the larger value is used as the reference.

[0017] In the system determination step, the body temperature is measured on both the left and right legs at a location slightly inward from the center of the calf muscles (L, R), as shown in Figure 3(b). The rule is to measure the temperature from the right foot to the left foot.

[0018] (2) The step of obtaining body temperature values ​​for the six parts of the trunk is a step of obtaining body temperature values ​​for the six parts of the subject's trunk. In the step of obtaining body temperature values ​​for the six parts of the trunk, the subject's trunk is divided into six parts that are connected to the five internal organs and six viscera. The six parts of the trunk are the right chest, left chest, right abdomen, left abdomen, right lower abdomen, and left lower abdomen. For example, as shown in Figure 3(a), the right chest (A) is defined as the area from the clavicle to the diaphragm on the right side of the midline, the left chest (B) is defined as the area from the clavicle to the diaphragm on the left side of the midline, the right abdomen (C) is defined as the area from the diaphragm to two finger-widths below the navel on the right side of the midline, the left abdomen (D) is defined as the area from the diaphragm to two finger-widths below the navel on the left side of the midline, the right lower abdomen (E) is defined as the area from two finger-widths below the navel to the upper edge of the pubic bone on the right side of the midline, and the left lower abdomen (F) is defined as the area from two finger-widths below the navel to the upper edge of the pubic bone on the left side of the midline.

[0019] In the step of obtaining body temperature values ​​for six parts of the trunk, body temperature values ​​are measured and obtained for each of the six parts of the subject's trunk. For example, the measurement locations for body temperature are as follows: in the right chest, midway between the coracoid process and the right nipple; in the left chest, midway between the coracoid process and the left nipple; in the right abdomen, three finger-widths below the 9th costal cartilage on the right abdomen; in the left abdomen, three finger-widths below the 9th costal cartilage on the left abdomen; in the right lower abdomen, midway between the anterior superior iliac spine and the pubic symphysis on the right lower abdomen; and in the left lower abdomen, midway between the anterior superior iliac spine and the pubic symphysis on the left lower abdomen.

[0020] (3) The six-taste determination step is a step in which the six tastes appropriate to the subject's current physical condition are determined in correspondence with the six parts of the trunk. As shown in Figure 4, the relationship between the six parts of the trunk and the six tastes is such that the right chest (A) corresponds to spiciness, the left chest (B) to bitterness, the right abdomen (C) to sweetness, the left abdomen (D) to sourness, the right lower abdomen (E) to umami, and the left lower abdomen (F) to saltiness. Then, in the six-taste determination step, the determination is made as follows, based on the body temperature values ​​obtained in the six-part trunk body temperature value acquisition step, according to the system determined in the system determination step. (A) In subjects with a left-handed body temperature system, the body temperature values ​​of each of the six parts of the trunk are compared to determine the part of the trunk with the lowest temperature, and one of the six flavors corresponding to this part of the trunk is judged to be suitable for ingestion or treatment. (B) In subjects with a right-handed body type, the body temperature values ​​of each of the six parts of the trunk are compared to determine the one part of the trunk with the highest value, and one of the six flavors corresponding to this part of the trunk is judged to be suitable for ingestion or treatment. For example, if one of the six parts of the torso is determined to be the right chest, then the six tastes suitable for ingestion or treatment are determined to be spicy.

[0021] (4) The treatment site presentation step is a step in which the treatment site is presented in which the food ingredient or substance of one of the six tastes determined in the six taste determination step will be brought into contact with the subject's skin. In the treatment site presentation step, the subject's face is divided into six parts, known as the six facial parts. These six facial parts are the upper right side of the face, the upper left side of the face, the middle right side of the face, the middle left side of the face, the lower right side of the face, and the lower left side of the face. For example, as shown in the facial area of ​​Figure 5, the upper right side of the face (a) is the area from the hairline to the eyebrow on the right side of the face from the midline, the upper left side of the face (b) is the area from the hairline to the eyebrow on the left side of the face from the midline, the middle right side of the face (c) is the area from the eyebrow to below the nose on the right side of the face from the midline, the middle left side of the face (d) is the area from the eyebrow to below the nose on the left side of the face from the midline, the lower right side of the face (e) is the area from below the nose to the base of the mandible on the right side of the face from the midline, and the lower left side of the face (f) is the area from below the nose to the base of the mandible on the left side of the face from the midline.

[0022] Furthermore, as shown in Figure 5, the relationship between the six parts of the trunk and the six parts of the face is such that the right chest (A) corresponds to the upper right side of the face (a), the left chest (B) corresponds to the upper left side of the face (b), the right abdomen (C) corresponds to the middle right side of the face (c), the left abdomen (D) corresponds to the middle left side of the face (d), the right lower abdomen (E) corresponds to the lower right side of the face (e), and the left lower abdomen (F) corresponds to the lower left side of the face (f). Then, in the treatment site presentation step, one of the six parts of the face corresponding to one of the six parts of the trunk determined in the six-taste determination step is presented as the treatment site to be treated by contacting a food ingredient or substance of one of the six tastes determined in the six-taste determination step. For example, if one of the six parts of the trunk is determined to be the right chest, then the upper right side of the face is presented as the treatment site for the six parts of the face.

[0023] Here's some additional explanation to the points mentioned above. • The six parts of the torso and the five internal organs and six viscera The six parts of the trunk are areas that the inventors have identified as reaction points related to the five zang and six fu organs, based on concepts and experience from Oriental medicine. In Oriental medicine, the five zang organs refer to the lungs, heart, spleen, liver, and kidneys, and the six fu organs refer to the large intestine, small intestine, stomach, gallbladder, triple burner, and bladder. The inventors have included the pericardium in the zang organs and associated it with the trunk. Specifically, as shown in Figure 4, the reaction points of the five zang and six fu organs in the six parts of the trunk are as follows: the right chest (A) corresponds to the "lungs and large intestine," the left chest (B) to the "heart and small intestine," the right abdomen (C) to the "spleen and stomach," the left abdomen (D) to the "liver and gallbladder," the right lower abdomen (E) to the "pericardium and triple burner," and the left lower abdomen (F) to the "kidneys and bladder."

[0024] ·Rokumi The five basic tastes are generally considered to be spicy, bitter, sweet, sour, and salty. Although spicy taste is generally perceived through perception rather than taste, the inventors have added umami to the five basic tastes, resulting in six basic tastes. Furthermore, the inventors believe that taste has the following effects. "Spicy flavor" has a dispersing effect. The dispersing effect of spicy flavor refers to its ability to expel qi from the body's surface and induce sweating. "Bitterness" has a yin-strengthening effect. The yin-strengthening effect of bitterness includes a damp-dampening and hardening effect, and a heat-clearing and sedative effect. The damp-dampening and hardening effect of bitterness refers to its ability to remove excess moisture such as stool and harden things that have become too soft. The heat-clearing and sedative effect of bitterness refers to its ability to relieve heat and irritation in the chest and promote mental stability. Sweetness has a relaxing effect. The relaxing effect of sweetness refers to its ability to alleviate muscle tension and mental tension. "Sourness" has both astringent and astringent properties. The astringent property of sourness refers to its effect of tightening things. The astringent property of sourness refers to its effect of hardening things and making them difficult to release. "Umami" has a restorative effect. The restorative effect of umami refers to its ability to restore the body and mind to their original state when immunity is weakened. Saltiness has a softening effect. The softening effect of saltiness refers to its ability to soften hard, lumpy textures.

[0025] The six flavors and the five internal organs and six viscera The five internal organs and six viscera each have functions that affect muscles and skin, specifically: "the lungs govern tension," "the heart governs hardening," "the spleen governs relaxation," "the liver governs elasticity," "the pericardium governs stability," and "the kidneys govern tension." Therefore, the following can be said: "The lungs prefer spicy food, and a lack of spicy food reduces their ability to release sweat and diaphoresis." This ability to release sweat can be utilized to maintain normal lung tension. "The heart prefers bitterness, and a lack of bitterness can lead to weakness and excessive softness." By applying the yin-firming effect of bitterness, it is possible to restore normal hardening properties. "The spleen likes sweetness, and when it lacks sweetness, it loses its ability to relax." By utilizing the relaxing effect of sweetness, it is possible to restore normal relaxation. "The liver prefers sourness, and a lack of sourness causes it to lose its ability to contract." By utilizing the astringent effect of sourness, it is possible to restore normal elasticity to the liver. "The pericardium loves umami, and a lack of umami creates an unstable state." By applying the umami-restoring effect at this time, it is possible to restore normal stability. "The kidneys prefer salty flavors, and a lack of saltiness increases tension." The softening effect of saltiness can be used to restore normal levels of tension.

[0026] Based on the above, the relationship between the six tastes and the six reaction areas of the trunk, which are considered to be the five zang and six fu organs, is as follows: the right chest corresponds to pungent taste, the left chest to bitter taste, the right abdomen to sweet taste, the left abdomen to sour taste, the right lower abdomen to umami taste, and the left lower abdomen to salty taste (see Figure 4).

[0027] Furthermore, the inventors combined the facial shapes from phrenology in I Ching (Book of Changes) and divided the face into six parts that correlate with the six parts of the trunk, creating the six parts of the face (see Figure 5). They hypothesized that there is commonality between the reactions that appear in the six parts of the trunk and the six parts of the face. The following verification confirmed that even when the six flavors determined in the six parts of the trunk are applied to the six parts of the face, it produces positive results for the body.

[0028] <Verification of core flexibility and grip strength (muscle strength)> In a study involving a large number of subjects, trunk flexibility and grip strength were measured before and after applying a food or substance representing one of the six flavors identified by the Six Flavors Diet app to a designated area of ​​the face, and the effects were verified.

[0029] The six flavors used were spiciness (mustard paste or grated wasabi), bitterness (grated ginger), sweetness (sugar), sourness (100% lemon juice), umami (100% tomato juice), and saltiness (salt). The subjects were treated by dissolving these flavors or substances in water (approximately 15 ml) and applying (contact) them to the designated areas of their face.

[0030] Trunk flexibility was assessed using a flexibility test (FFD: Finger Floor Distance). The FFD involved having the subject bend forward as far as possible while standing to assess muscle tension. Specifically, before applying any of the six flavors of food or substance, the subject bent forward, and the position of their fingertips was used as a reference line. Then, based on the subject's assessment, one of the six flavors of food or substance was applied to the skin of their face, and the subject bent forward again. The distance (mm) from the reference line of their fingertips was recorded. Grip strength was measured and recorded using a dynamometer to measure the grip strength of the subject's right and left hands, both before and after applying a food or substance of one of the six flavors (as determined by the subject's judgment) to the skin of the face.

[0031] Figure 6 shows the results of grip strength measurements for the right and left hands, and the FFD (Facial Fluid Distance) measurement. The results show that when the six flavors determined by the Six Flavors Diet app were applied to the designated facial areas, FFD measurements confirmed that in all subjects 1-6, the fingertips extended during forward bending, indicating increased body flexibility. While subject 1's left hand grip strength remained unchanged, all other subjects 1-6 showed an increase in grip strength, confirming improved muscle strength. In other words, it was verified that applying the six flavors determined in the six areas of the trunk to the six areas of the face also yielded positive results for the body.

[0032] Based on the above, the six-flavor diet support program according to the present invention can determine the six flavors suitable for activating the five internal organs and six viscera for that person from the evaluation results, thereby enabling guidance and support for a six-flavor diet to restore the subject's biological balance to a normal state.

[0033] Furthermore, the present invention is not limited to the embodiments described above, and can be modified within the scope of the claims and equivalents. For example, the six-taste determination step may involve determining whether to ingest a food or substance of one of the six tastes determined by the determination result. The treatment site indication step may also indicate that the treatment site is the face. In this case, treatment may be performed by applying an ingredient or substance of one of the six flavors determined in the six-flavor determination step to the entire face or any part of the face. Alternatively, the treatment site presentation step may involve presenting one of the six parts of the trunk determined in the six-flavor assessment step as the treatment site. Alternatively, the treatment site indication step may indicate that the treatment site is the trunk. In this case, the treatment may involve applying an ingredient or substance of one of the six flavors determined in the six-flavor determination step to the entire trunk or any part of the trunk. [Explanation of Symbols]

[0034] 1. Measuring device 2. Temperature measuring instrument 11 Communications Department 12 Control section 13 Display section 14 Storage section 15 Control Unit M Subject

Claims

1. A computer-readable program that supports a six-flavor dietary method that involves determining the six flavors appropriate for a person's physical condition and activating the five internal organs and six viscera through these six flavors. On the computer, The system determination step involves comparing the body temperature values ​​measured at the triceps muscle area of ​​the lower leg of the subject's left and right legs, and determining the subject's system based on which of the two legs has a lower temperature value: the left system if the lower temperature is measured at the right leg, and the right system if the lower temperature is measured at the left leg. The subject's torso is divided into six parts, each connected to the five internal organs and six viscera. These six parts are the right chest, left chest, right abdomen, left abdomen, right lower abdomen, and left lower abdomen. The procedure involves obtaining body temperature values ​​measured at each of these six parts of the subject's torso, and then proceeding with the six-part torso body temperature acquisition step. The relationship between the six parts of the torso and the six tastes is established by associating the right chest with spiciness, the left chest with bitterness, the right abdomen with sweetness, the left abdomen with sourness, the right lower abdomen with umami, and the left lower abdomen with saltiness, and the following judgment is made, namely, (A) In subjects with a left-sided body temperature system, the body temperature values ​​of each of the six parts of the trunk are compared to determine the one part of the trunk with the lowest temperature, and one of the six flavors corresponding to this one part of the trunk is suitable for ingestion or treatment. (B) In subjects with a right-handed body type, the body temperature values ​​of each of the six parts of the trunk are compared to determine the one part of the trunk with the highest value, and one of the six flavors corresponding to this one part of the trunk is suitable for ingestion or treatment. The six-flavor determination step determines that, A support program for implementing the six-flavor diet.

2. Further including a step of indicating the treatment site, The aforementioned step of presenting the treatment site is, The subject's face was divided into six sections, which were the upper right side of the face, the upper left side of the face, the middle right side of the face, the middle left side of the face, the lower right side of the face, and the lower left side of the face. The relationship between the six parts of the trunk and the six parts of the face is as follows: the right chest corresponds to the upper right side of the face, the left chest to the upper left side of the face, the right abdomen to the middle right side of the face, the left abdomen to the middle left side of the face, the right lower abdomen to the lower right side of the face, and the left lower abdomen to the lower left side of the face. As the area to be treated by contacting the food or substance of one of the six flavors determined in the six-flavor determination step, one of the six facial regions corresponding to one of the six torso regions determined in the six-flavor determination step is presented. The six-flavor diet support program according to claim 1.

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