Health management system

Abstract

To enable health management that takes individual differences into account. [Solution] The health management system according to the present invention acquires the user's vital data Ital data acquisition unit, food component acquisition unit that acquires the food components consumed by the user, and food components An analysis processing unit analyzes the relationship between the intake of and improvement or deterioration of vital data, and vital data A food component output unit outputs food components that improve vital data and food components that worsen vital data. It is equipped with.

Description

Technical Field

[0001] The present invention relates to a health management system.

Background Art

[0002] Advice is provided to improve eating habits. For example, in Patent Document 1, a system that analyzes dietary information and vital data to provide advice is disclosed.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in the system described in Patent Document 1, since it is necessary to prepare advice in advance as a database, it is difficult to consider individual differences. Therefore, the present invention has been made in view of such a background, and an object thereof is to provide a technique capable of managing health while considering individual differences.

[0005] The main invention of the present invention for solving the above problems is a health management system, comprising a vital data acquisition unit that acquires vital data of a user, a food component acquisition unit that acquires food components ingested by the user, and the intake amount of the food components and the improvement or deterioration of the vital data and

Means for Solving the Problems

[0006] The main invention of the present invention for solving the above problems is a health management system, comprising a vital data acquisition unit that acquires vital data of a user, a food component acquisition unit that acquires food components ingested by the user, and the intake amount of the food components and the improvement or deterioration of the vital data and between An analysis processing unit that analyzes the relationship between the vital data and the food components and the vital data that improve the vital data. It includes a food component output unit that outputs the food component that worsens the health data.

[0007] For other issues disclosed in this application and their solutions, please refer to the section on embodiments of the invention and the drawings. It will become clearer. [Effects of the Invention]

[0008] According to the present invention, health can be managed while taking individual differences into consideration. [Brief explanation of the drawing]

[0009] [Figure 1] This figure shows an example of the overall configuration of a health management system according to one embodiment of the present invention. [Figure 2] This figure shows an example of the hardware configuration of user terminal 1. [Figure 3] This figure shows an example of the software configuration of user terminal 1. [Figure 4] This figure shows an example of the hardware configuration of proposed device 2. [Figure 5] This figure shows an example of the software configuration of the proposed device 2 according to the first embodiment. [Figure 6] This figure shows an example configuration of the vital data storage unit 231. [Figure 7] This figure shows an example of the configuration of the food component memory unit 232. [Figure 8] This figure shows the processes performed in the health management system according to the first embodiment. [Figure 9] This figure shows an example of food information displayed by user terminal 1. [Figure 10] This figure shows an example of the software configuration of the proposed device 2 according to the second embodiment. [Figure 11] This figure shows an example of the configuration of the dietary intake reference memory unit 234. [Figure 12]It is a diagram showing the processes executed in the health management system according to the second embodiment. [Figure 13] It is a diagram showing an example of food information displayed by the user terminal 1 in the second embodiment. [Figure 14] It is a diagram explaining the intake target amount. [Figure 15] It is a diagram showing an example of the software configuration of the proposal device 2 according to the third embodiment. [Figure 16] It is a diagram showing a configuration example of the functional food information storage unit 235. [Figure 17] It is a diagram showing the processes executed in the health management system according to the third embodiment. [Figure 18] It is a diagram showing an example of food information displayed by the user terminal 1 in the third embodiment. [Figure 19] It is an image diagram of the personal optimization of food according to the present invention. [Figure 20] It is an image of calculating the personal optimal diet taking the subject 5 in FIG. 19 as an example. [Figure 21] It is an image diagram of the steps for realizing the extension of the healthy life span according to the present invention. [Figure 22] It is another image diagram of the steps for realizing the extension of the healthy life span according to the present invention. [Figure 23] It is an overall diagram showing the flow of determining the optimal diet according to the present invention. [Figure 24] It is a diagram showing the details of the flow in FIG. 23. [Figure 25] It is another diagram showing the details of the flow in FIG. 23. [Figure 26] It is yet another diagram showing the details of the flow in FIG. 23. [Figure 27] It is an overall diagram showing the flow of generating a menu from the difference between the standard food information and the optimal food information according to the present invention. [Figure 28] It is an overall diagram showing the flow of generating a menu only from the optimal food information according to the present invention.

Embodiments for Carrying Out the Invention

[0010] The embodiments of the present invention will be listed and described below. The system has the following configuration:

[0011] [Item 1] A vital data acquisition unit that acquires the user's vital data, A food component acquisition unit that acquires food components ingested by the user, Analysis process to analyze the relationship between the intake of the aforementioned food components and the improvement or deterioration of the aforementioned vital data. Department and, The food components that improve the vital data and the food that worsens the vital data A food component output unit that outputs the components, A health management system characterized by having the following features. [Item 2] A health management system as described in item 1, The analysis processing unit uses the measured values ​​of the vital data as the target variable and the intake of the food components. The coefficients of the explanatory variables in a statistical model using the aforementioned explanatory variables are estimated by multivariate analysis. and, A health management system characterized by the following: [Item 3] A health management system as described in item 2, A target value input unit that receives input of target values ​​for the aforementioned vital data, The intake amount of the food component is determined so that the vital data reaches the target value. A quantity determination unit, A health management system characterized by having additional features. [Item 4] A health management system as described in item 3, The system further comprises a standard value storage unit that stores the standard value of the intake amount, The intake amount determination unit determines the intake amount such that the deviation value from the standard value falls within a predetermined range. To make a decision, A health management system characterized by the following: [Item 5] A health management system described in any one of items 1 through 4, The intake determination unit determines that for multiple users, the vital data is in line with the target value. To determine the intake amount of the aforementioned food component in order to get as close as possible, A health management system characterized by the following: [Item 6] A health management system according to any one of claims 1 to 5, A menu information storage unit that stores menu information, Menu creation involves determining a menu that includes the determined intake amounts of food components by referring to the menu information. To further enhance the department, A health management system characterized by the following: [Item 7] A health management system described in any one of items 1 through 5, If the user has not consumed the food component that improves the vital data, To further establish a department that proposes supplements containing dietary components, A health management system characterized by the following: [Item 8] A health management system described in any one of items 1 through 6, The system further includes a menu information acquisition unit that acquires menu information entered by the user. The food component acquisition unit identifies and acquires the food component from the menu information. A health management system characterized by the following: [Item 9] A health management system as described in item 7, The aforementioned menu information includes at least ingredient information and quantity information. A health management system characterized by the following: [Item 10] A health management system described in any one of items 1 through 8, The aforementioned vital data are the results of measurements taken with a blood pressure monitor. A health management system characterized by the following: [Item 11] A health management system described in any one of items 1 through 9, A lifestyle information input unit that receives input of lifestyle information indicating the user's lifestyle habits is provided. In preparation for, The analysis processing unit analyzes the lifestyle habits, the intake amounts of the dietary components, and the vital data Analyzing the relationship between improvement and deterioration, A health management system characterized by the following:

[0012] <First Embodiment> Figure 1 is a diagram showing an example of the overall configuration of a health management system according to the first embodiment of the present invention. As shown in the figure, the health management system according to the first embodiment includes a user terminal 1 and a proposed The system includes device 2. User terminal 1 and proposed device 2 communicate via communication network 3. It is connected in a way that enables communication. Communication network 3 is, for example, the internet and Ethernet The internet (registered trademark), public telephone network, dedicated telephone network, mobile phone network, wireless communication network, etc. It is constructed by [various factors].

[0013] User terminal 1 is a computer operated by the user who is the subject of health management. Terminal 1 is, for example, a smartphone, tablet computer, or personal computer. And so on. User terminal 1 is connected to vital sensor 4 for communication. User terminal 1 The connection between the vital sensor 4 and the other is, for example, Bluetooth® Low En. Communication is performed via ergy (BLE) or serial communication. In this embodiment, ItalSensor 4 is designed to be used as a blood pressure monitor.

[0014] Proposed device 2 is a computer that provides users with information about meals. Device 2 is, for example, a personal computer or workstation. Proposed device Option 2 can also be configured as a virtual computer using cloud computing. can.

[0015] The health management system according to this embodiment uses the nutrients and other food components that the user is consuming, and This aims to provide dietary suggestions based on the patient's vital data. In terms of implementation methods, the dietary components that affect the stability or increase of vital data, particularly systolic blood pressure, are identified. By outputting this information, it can be used as a reference when considering meal menus. Vital data based on the type of treatment include height, weight, BMI, body fat percentage, muscle mass, bone density, and blood pressure. This may include, but is not limited to, pressure, pulse rate, pulse wave, body temperature, electrocardiogram, blood oxygen saturation, respiratory rate, etc. stomach.

[0016] Figure 2 shows an example of the hardware configuration of user terminal 1. User terminal 1 has a CPU 101, memory 102, storage device 103, communication interface 104, touch panel display It is equipped with a display 105 and a camera 106. The storage device 103 stores various data and programs. For example, hard disk drives, solid state drives, and flash memory are used to store data. This includes memory, etc. The communication interface 104 is for connecting to the communication network 3. It is an interface, for example, an adapter for connecting to Ethernet (registered trademark). Modems for connecting to public telephone networks, wireless communication devices for wireless communication, serial communication USB (Universal Serial Bus) connector and RS232 for communication These include C connectors. The touch panel display 105 is a device that performs data input and output. It is a chair. Camera 106 generates image data of the object being photographed.

[0017] Figure 3 shows an example of the software configuration of user terminal 1. User terminal 1 is a Vita User data acquisition unit 111, meal image capture unit 112, food component acquisition unit 113, user data transmission. Unit 114, food information receiving unit 115, food information display unit 116, vital data storage unit 131, food It includes a component storage unit 132.

[0018] The vital data acquisition unit 111 acquires vital data from the vital sensor 4. In this embodiment, the vital sensor 4 is assumed to be a blood pressure monitor, and the vital data acquisition unit 111 The system shall acquire systolic and diastolic blood pressure. Note that multiple vital sensors 4 may be used. You may choose to acquire multiple vital data points. Vital data acquisition unit 11 1 registers the acquired vital data in the vital data storage unit 131. The data storage unit 131 stores the date and time (or the date and time when the vital sensor 4 measured vital data) The date and time on which the vital data acquisition unit 111 received vital data from the vital sensor 4, and Information that identifies the user (hereinafter referred to as User ID) and information that identifies the type of vital data. The vital data is stored in association with the report (hereinafter referred to as the vital data ID). It is possible.

[0019] The food image capture unit 112 captures images of the meals the user eats (hereinafter referred to as "food images"). The food image capture unit 112 activates the camera 106 at the user's operation to capture images of the food. You just need to acquire it.

[0020] The food component acquisition unit 113 acquires information on nutrients and energy consumed by the user based on the meal image. The amount of food components is obtained. The food component acquisition unit 113, for example, obtains the amount of food components from an external nutritionist or other professional via a meal image. We send the information to an expert, have an external expert input the food components and their content, and then receive the results from the external expert. It can be configured to receive data. In addition, the food component acquisition unit 113 can use machine learning, etc. The system learns the amount of food components contained in images and analyzes food images to determine the amount of food components. It may also be used to estimate the food component acquisition unit 113 without relying on image analysis. The system may also accept input of nutrients and other substances obtained from the food. The food component acquisition unit 113 is The amount of food components obtained is registered in the food component memory unit 132. For example, the user ID and information identifying the food components are associated with the date and time the user ate a meal. Hereinafter referred to as the Food Component ID, the intake amount of the food component can be recorded.

[0021] The user data transmission unit 114 transmits the user's vital data and the user's intake of food components. Information including quantity (hereinafter referred to as user data) is transmitted to the proposed device 2. User data The transmitting unit 114, for example, once a day, sends vital data and food intake data from the previous day. The data is read from the vital data storage unit 131 and the food component storage unit 132 and used as user data. The data may be sent to the proposed device 2, or each time vital data is acquired, the vital data User data containing only data is transmitted to the proposed device 2, and each time food components are acquired, the intake of food components is recorded. The user data, including only the quantity, may be transmitted to the proposed device 2.

[0022] The food information receiving unit 115 receives information about the user's meals transmitted from the proposed device 2 (hereinafter The food information display unit 116 receives (this is called food information) and displays the food information.

[0023] Figure 4 shows an example of the hardware configuration of the proposed device 2. As shown in the figure, the proposed device Configuration 2 includes CPU 201, memory 202, storage device 203, communication interface 204, input It is equipped with a power device 205 and an output device 206. The storage device 203 stores various data and programs. For example, hard disk drives, solid state drives, and flash memory are used to store data. This includes memory, etc. The communication interface 204 is for connecting to the communication network 3. It is an interface, for example, an adapter for connecting to Ethernet (registered trademark). Modems for connecting to public telephone networks, wireless communication devices for wireless communication, serial communication These include USB connectors and RS232C connectors for communication. Input device 205 is data Inputting data, for example, via keyboard, mouse, touch panel, buttons, microphone, etc. The output device 206 outputs data, for example, a display or printer. Examples include Pika.

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

[0025] The vital data acquisition unit 211 acquires the user's vital data. In this embodiment, The vital data acquisition unit 211 acquires vital data from user data transmitted from the user terminal 1. The system shall acquire vital data. The vital data acquisition unit 211 shall acquire vital data The data is registered in the vital data storage unit 231. Figure 6 shows the structure of the vital data storage unit 231. This figure shows an example. The vital data storage unit 231 is associated with a user ID that identifies the user. In response, the date and time the vital data was measured, and the type of vital data are indicated. The ID and vital data measurements are stored in association.

[0026] The food component acquisition unit 212 acquires the food components ingested by the user. In this embodiment, the food components The acquisition unit 212 acquires food components from user data transmitted from the user terminal 1. The food component acquisition unit 212 registers the acquired food components in the food component storage unit 232. Figure 7 shows This is a diagram showing an example of the configuration of the food component memory unit 232. The food component memory unit 232 stores the user ID, user The system associates the date and time the user ate a meal, the food component ID to identify the food component, and the amount of food component consumed. I remember it that way.

[0027] The analysis processing unit 213 analyzes the relationship between food components and vital data. In the first embodiment, The analysis processing unit 213 analyzes, for example, energy intake, protein, lipids, carbohydrates, and For each of the various food components such as vitamin A, vital data (systolic blood pressure or diastolic blood pressure) Simple linear regression analysis can be performed with respect to factors such as blood pressure.

[0028] The food information output unit 214 outputs information about the user's meals (hereinafter referred to as "food information"). In the first embodiment, the food information output unit 214 uses the simple correlation coefficient of each food component as food information. It can be transmitted to user terminal 1. The food information output unit 214 determines the type of vital data. Accordingly, vital data was modified for food components that showed either a positive or negative correlation. Regarding beneficial food components, and food components that have either a positive or negative correlation, Vital Day Food components that worsen vital data are distinguished from food components that improve or worsen vital data. It is possible to exert power.

[0029] Figure 8 is a diagram showing the processes performed in the health management system according to the first embodiment. In the user terminal 1, the vital data acquisition unit 111 receives vital data from the vital sensor 4. Acquire meal data (S301). The meal image acquisition unit 112 controls the camera 106. The food image is captured (S302), and the food component acquisition unit 113 analyzes the captured food image. Identify the amount of dietary components contained in the meal (S303). User data transmission unit 114 The system transmits user data, including vital data and the content of food components (S304).

[0030] When the proposed device 2 receives user data, the vital data acquisition unit 211 acquires the user data The vital data is obtained from the user data, and the food component acquisition unit 212 obtains the amount of food component intake from the user data. The analysis processing unit 213 obtains the data. The analysis processing unit 213 analyzes the correlation between each food component and vital data (S30 6) The food information output unit 214 outputs the food components for which the correlation coefficient is positive or zero. The components that improve vital data (improving dietary components) and dietary components with a negative correlation coefficient are compared to vital data Food information containing ingredients that worsen the condition (aggravating food ingredients) is sent to the user terminal 1 (S 307). Note that, depending on the vital data, for example, weight or blood pressure exceeding normal values ​​may be detected. In which case, the explanatory variable with a positive correlation coefficient becomes the aggravating factor, and the explanatory variable with a negative correlation coefficient becomes the aggravating factor. This is an improvement factor. Therefore, in defining improvement / deterioration, each vital sign of the user is considered. We should consider whether the data is excessive or insufficient compared to the appropriate values.

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

[0032] As described above, user terminal 1 is configured to improve or worsen the user's vital data. The nutritional information is output. Therefore, it can be used as a reference when users prepare meals.

[0033] Figure 9 shows an example of food information displayed by user terminal 1. As shown in Figure 9(a) As shown, when subject 13 ingested carbohydrates and energy with the correlation coefficients shown, their weight increased. It can be seen that weight increases, and weight decreases when protein intake is increased. In contrast, Figure 9(b) As shown in ), in subject 21, sodium, iron, vitamin B1, vitamin C, etc. Taking certain foods can lead to weight gain, while taking vitamin B2 or vitamin A can lead to weight loss. This shows that the dietary components that contribute to weight differ from person to person. A larger positive correlation coefficient indicates that the dietary components contributing to weight are different. By reducing certain food components and increasing food components with a smaller negative correlation coefficient, the effect can be achieved. It can effectively reduce weight. Since the effects of dietary components vary depending on the user, this implementation... In this type of health management system, which food components are detected on user terminal 1 and which influence the user's vital data? It can display whether it produces a sound.

[0034] <Second Embodiment> In the first embodiment, the dietary information is based on dietary components derived from simple regression coefficients against vital data. In the first embodiment, vital data was used as the target variable for dietary information, and dietary components were used. We performed multivariate analysis (multiple regression analysis) using as explanatory variables and output the coefficients for each food component. The system accepts target values ​​for vital data and provides dietary information to help the vital data reach those target values. The amount taken is displayed. Figure 10 shows an example of the software configuration of the proposed device 2 according to the second embodiment. This is a diagram. The proposed device 2 of the second embodiment is equipped with each of the devices of the proposed device 2 of the first embodiment. In addition to the function unit and memory unit, there is a target value input unit 215, an intake amount determination unit 216, and a model memory unit 23. It includes 3 and a dietary intake reference memory unit 234. Multivariate analysis according to this embodiment is performed using simple regression. Analysis, multiple regression analysis, principal component analysis, independent component analysis, factor analysis, discriminant analysis, quantification theory (Type I, (Types II, III, IV), cluster analysis, conjoint analysis, multidimensional scaling (MDS) included.

[0035] The model memory unit 233 is a statistical model that uses vital data as the dependent variable and food components as the independent variables. Dell stores the data. The model storage unit 233 also stores regression coefficients and constants to be applied to the statistical model. Parameters such as these are also stored.

[0036] In the second embodiment, the analysis processing unit 213 analyzes the vital signs related to each user. Multiple regression analysis was performed by applying the data and the intake of dietary components to a statistical model, and the regression coefficient for each dietary component was determined. The number and constant are estimated. The analysis processing unit 213 assigns the estimated regression coefficient and constant to the user ID. The model is registered in the model storage unit 233 with the corresponding values. The statistical model is then applied using the estimated regression coefficients and constants. By applying food components to Dell (hereinafter referred to as the estimated model), the user This method estimates the user's vital data when they consume a meal containing these food components. This becomes possible.

[0037] The target value input unit 215 accepts input of target values ​​for vital data. 15, for example, receives the target value entered by the user on user terminal 1. Alternatively, you could configure it to accept input of the target value from an input device 205 such as a keyboard. good.

[0038] Dietary Reference Intakes, Section 234, published by the Ministry of Health, Labour and Welfare, are for maintaining and promoting the health of Japanese people. Reference Intakes for Energy and Nutrients to be Used for the Prevention of Lifestyle-Related Diseases (Dietary Reference Intakes) It stores the following. Note that the Dietary Reference Intakes memory section 234 contains, instead of those published by the Ministry of Health, Labour and Welfare, It can store reference values ​​of your choice. Figure 11 shows an example of the configuration of the dietary intake reference memory unit 234. This is the figure shown. As shown in the figure, the dietary intake reference memory unit 234 stores the dietary component I which indicates the dietary components. D, the reference intake amount of the food component is stored in association with gender and age. The quasi-memory unit 234 may store, in place of or in addition to at least one of gender and age, weight and BM. You could also store reference values ​​by associating them with user attributes, such as I.

[0039] The intake determination unit 216 receives the vital data calculated by the estimation model from the target value input unit. The amount of each food component (hereinafter referred to as "ingredient") should be adjusted to match or be as close as possible to the target value received for 215. This is called the target intake amount.) The intake amount determination unit 216 determines, for example, each food component, Reference values ​​corresponding to the user's attributes are read from the dietary intake reference memory unit 234 and used in the estimation model. Apply the formula, and if the result is greater than the target value, reduce the amount of the food component for which the regression coefficient is positive. By increasing the amount of food components with negative regression coefficients, the vital data is adjusted to bring it closer to the target values. By repeatedly performing calculations, the target intake amount for each food component can be determined. Increase or decrease in food components. The quantity can be, for example, a predetermined percentage of the food components (for example, any value such as 1%). ) can be set as follows. The intake determination unit 216 determines the vital data when it is closest to the target value. If the target intake amount for each food component can be determined accordingly, then any algorithm can be used It is possible.

[0040] Figure 12 is a diagram showing the processes performed in the health management system according to the second embodiment. Yes. In the process shown in Figure 12, compared to the process shown in Figure 8, step S306 is replaced with As described above, the analysis processing unit 213 analyzes the vital signs of the user who sent the user data. Multiple regression analysis was performed by applying the data and the intake of dietary components to a statistical model, and the regression coefficient for each dietary component was determined. The numbers and constants are estimated (S306'). Following step S306', the target value is entered. Unit 215 receives input of target values ​​for vital data (S321), and intake determination unit 21 6. Determine the target intake amount of each food component so that the vital data comes closest to the target value (S 322). Furthermore, instead of step S307, the food information output unit 214 outputs the target intake amount to the food The information is sent to user terminal 1 (S307').

[0041] Figure 13 is a diagram showing an example of food information displayed by the user terminal 1 in the second embodiment. In the example in Figure 13, the multiple regression equation related to systolic blood pressure as vital data is displayed. By referring to this, it can be determined what dietary components affect the systolic blood of user 5. It is easy to determine whether it is affecting the pressure.

[0042] Figure 14 is a diagram illustrating the target intake amount. In the example in Figure 14, on July 12, 2018... The measured systolic blood pressure was 133 mmHg, and the food components consumed are as shown in the table above. Based on the results, when the target systolic blood pressure was set at 118 mmHg, the components of each meal were determined as follows: The predicted vital data value is 117 mmHg, and the target intake of dietary components is as shown in the table below. Thus, the diet (optimal diet) that makes it possible to achieve target values ​​for vital data includes Since it can indicate the necessary dietary components, this can be used as a reference to easily plan optimal meal menus. This becomes possible.

[0043] <Third Embodiment> In the third embodiment, dietary information is combined with supplemental foods to propose. Supplements include both functional foods containing nutritional components and functional foods containing non-nutritional components. We propose one or both of the following options. Note that in the following explanation, nutritional components / non- Products containing nutritional components are collectively referred to as "functional foods." Nutritional components are, in general, foods. Nutritional information items based on the Food Labeling Act (Calories, Protein, Fat, Carbohydrates, Sodium, Saturated fatty acids, n-3 fatty acids, n-6 fatty acids, cholesterol, carbohydrates, sugars (monosaccharides or (Disaccharides, not sugar alcohols), dietary fiber, zinc, potassium, calcium Chromium, selenium, iron, copper, magnesium, manganese, molybdenum, iodine, phosphorus, nitrile Asin, pantothenic acid, biotin, vitamins A, B1, B2, B6, B12, C, D, E These are considered to be nutrients such as potassium (K), folic acid, and non-nutritional components such as polyphenols and GABA. Nutritional components other than those listed above, and components identified within a group of multiple components (for example, food This is a cyclodextrin fiber. Figure 15 shows the proposed apparatus 2 according to the third embodiment. This is a diagram showing an example of software configuration. The proposed device 2 according to the third embodiment is shown in Figure 10. In addition to the function unit and memory unit, there is a meal content input unit 217, a functional food selection unit 218, and a function It is equipped with a food information storage unit 235.

[0044] The meal content input unit 217 accepts input of the contents of the meal to be consumed. It includes the food components found in the meal. Furthermore, the meal description includes explanations and images of the meal. You may also include it.

[0045] The functional food information storage unit 235 stores information related to functional foods. Figure 16 shows the functional This figure shows an example of the configuration of the functional food information storage unit 235. The functional food information storage unit 235 is functional The information that identifies the functional food (functional food ID) is associated with the contents of the functional food in question. Remember the food component ID indicating the food component, the amount of that food component, and the explanation of the functional food. It is.

[0046] The functional food selection unit 218 selects functional foods that complement the dietary components that the user is lacking. The functional food selection unit 218 determines the amount of food components contained in the input meal content and the above The intake determination unit 216 described above compares this with the target intake amount, and if the target intake amount has not been reached... Functional foods containing food components can be selected from the functional food information storage unit 235. The functional food selection unit 218 selects a number of functional foods that contain the above-mentioned deficient food components. If this is the case, for example, choose a functional food that contains the maximum amount but is less than or equal to the deficiency. It is possible to select. Also, when combining multiple functional foods, It is possible to select a combination of functional foods that minimizes the number of different types of foods used.

[0047] Figure 17 is a diagram showing the processes performed in the health management system according to the third embodiment. Yes. The process shown in Figure 17, compared to the process shown in Figure 12, leads to step S322. Next, the intake determination unit 216 outputs the determined target intake amount (S331). The fixed unit 216 may output to the output device 206 of the proposed device 2, or to the input device 1. The measurement may be transmitted, and the user terminal 1 may output the target intake amount. The content input unit 217 accepts input of the meal content and the amount of food components contained in the meal. (S332). The meal plan is assumed to be determined based on the outputted target intake amount. The meal content input unit 217 may receive input from the input device 205 of the proposed device 2. In addition, the meal details and the amount of food components entered on user terminal 1 are received from user terminal 1. It may be done in this way. The functional food selection unit 218 determines that the amount of the input food component is the optimal food. Identify the dietary components that are below the target intake amount and identify the devices that contain the deficient dietary components. Select a functional food from the functional food information storage unit 235 (S333). Step S307' Instead, the food information output unit 214 outputs the input meal content, target intake amount, and description of the functional food. Food information including the date is sent to user terminal 1 (S307'').

[0048] Figure 18 is a diagram showing an example of food information displayed by the user terminal 1 in the third embodiment. In the example in Figure 18, functional foods are suggested along with the contents of the meal. This allows, Nutrients that are lacking in diet alone, as well as non-nutritional functional components, are included in functional foods (supplements). This allows for better data integration, bringing vital data closer to target values.

[0049] <Fourth Embodiment> In the second and third embodiments described above, the target intake amount for one user was determined, but multiple The intake target may be determined for a group of several users. Fourth implementation Even in this state, the target value input unit 215 accepts input of target values ​​for vital data for each user. The analysis processing unit 213 also performs multiple regression analysis for each user to estimate the parameters of the statistical model. However, the intake determination unit 216 calculates the same amount for each user as it does for all users. Apply the amount of each food component, and minimize the sum of the differences between the estimated and target values ​​of each user's vital data. The target intake amount is determined accordingly. This allows for group intake in places such as cafeterias. When providing each user with the same menu, the overall vital data values This makes it possible to provide meals in a way that brings the target values ​​closer to reality.

[0050] In the fourth embodiment, the analysis unit 213 determines the above intake target amount for the group. Separately, the intake target amount for each user is determined, and the meal content input unit 217 While outputting the intake target amount for the group, the functional food selection unit 218 outputs the intake amount for each user. By comparing the target amount with the amount of dietary components contained in the meal, we can identify the dietary components that are lacking. Functional foods that supplement deficient dietary nutrients may be selected individually for each user. In this case, The optimal amount of dietary components can be adjusted for each user through functional foods, so each user's It is expected that the data will approach the target value.

[0051] <Fifth Embodiment> In the first to fourth embodiments described above, the explanatory variables of the estimation model were limited to dietary components only, Behaviors related to daily living habits may also be added as explanatory variables. In this case, the proposed device 2 may include, for example, Lifestyle habits: Accepts input of information indicating lifestyle habits such as exercise, alcohol consumption, smoking, stress, and sleep. An information input unit is provided, and the analysis processing unit 213 uses the information indicating these lifestyle habits as explanatory variables. Furthermore, multiple regression analysis can be performed. This will reveal the combination of the user's lifestyle and dietary components. It is possible to provide optimal dietary information while considering the impact on the user's vital data. Yes.

[0052] The above embodiments have been described, but the above embodiments are intended to facilitate understanding of the present invention. This is intended to be a limitation of the present invention. The present invention can be modified and improved without being removed, and its equivalents are also included.

[0053] For example, in this embodiment, the vital sensor 4 is a device that measures blood pressure. However, you may also use a weighing scale or body composition analyzer, or blood biochemistry test items (blood glucose, cholesterol). You can also use a device that measures cholesterol, triglycerides, γ-GTP, HbA1c, etc. In this case as well, it is preferable to use a non-invasive measurement device.

[0054] Furthermore, in this embodiment, the input of meal details is performed from the proposed device 2 or the user terminal 1. However, the intake determination unit 216 is operated by a computer operated by a nutritionist or a chef who plans the menu. Even if you send the target intake amount to the system and accept input from the nutritionist or cook, good.

[0055] Furthermore, in this embodiment, the correlation between food components and vital data is analyzed by regression analysis. However, it is also possible to perform the analysis using machine learning techniques. For example, food composition Using minutes as the input signal and vital data as the training signal, a neural network is used to learn You can practice.

[0056] In this embodiment, the proposed device 2 performs analysis processing in a so-called server-client configuration. However, by having user terminal 1 possess all the functions of proposed device 2, user terminal 1 It may be structured to suggest the optimal diet for oneself.

[0057] <Example 1> The following describes the use of the proposed apparatus according to the present invention, including the first to fourth embodiments described above. A specific example of appropriate dietary use will be described. In this example, the method according to the present invention described above will be used. The optimal nutrients calculated are then compared to the nutrients the user has already consumed (average nutrients). For example, as shown in Figure 23, "Mr. C (blood pressure: 129 mmHg)" is at risk of hypertension. From "Normal Nutrient Intake (Average Intake During Observation Test)", the factors that cause C's blood pressure to rise (as shown in the diagram) To that end, reduce the amount of energy, sodium, and vitamin B1, and blood pressure stabilizing factors (as shown in the figure). To achieve this, we calculated the optimal daily intake of nutrients by increasing the amounts of protein and vitamin C. do.

[0058] In reality, as shown in Figure 24, the blood pressure and nutrient intake collected during the observation period were The results of multivariate analysis obtained from the data, and the Japanese Dietary Reference Intakes and the average nutrient intake of individuals. Based on this, we will determine the approximate daily nutrient intake of the optimal diet within a reasonable range for the subjects. Determine the calculated value.

[0059] This estimated optimal dietary nutrient value can be calculated as follows: obtained for each user. Multiple regression analysis was performed on blood pressure and nutrient intake data to identify the nutrients that affect blood pressure, such as energy and protein. Protein, lipids, carbohydrates, calcium, iron, vitamin A, vitamin E, vitamin B1, vitamin B1 Select from among vitamin B2, vitamin C, dietary fiber, saturated fatty acids, sodium, and potassium. Next, we determine the relationship between blood pressure and nutrient intake. From this relationship, we can calculate 10 mm from the user's average blood pressure. To achieve a blood pressure below Hg, we determine the amount of nutrients that affect blood pressure. Then, 1) Determine the amount of all nutrients so as to satisfy the conditions of ~3). 1) Dietary Reference Intakes for Japanese (2 The amounts of the three major nutrients (carbohydrates, lipids, and proteins) defined in the 2015 edition are... 1) An amount that is greater than or equal to the minimum value but less than 120% of the maximum value for age and sex; 2) A tolerable upper intake level is established. For the nutrients identified, the amount must not exceed that amount; 3) The amount of blood pressure-related components identified is based on the Japanese diet. This is 80% or more of the estimated average requirement or recommended daily allowance in the reference intake.

[0060] Next, as shown in Figure 25, for example, bento manufacturers and registered dietitians, etc., are the basis Prepare the menus for breakfast, lunch, and dinner. Based on the amount of ingredients and seasonings used, follow the Japanese Food Standards. By calculating the amount of nutrients contained in this breakfast, lunch, and dinner based on the nutritional information, and adding them up... Next, determine the total amount of nutrients. This amount of nutrients and the previously calculated estimated optimal dietary nutrient values ​​are then compared for each nutrient. The excess or deficiency can be identified by comparing it to the above.

[0061] Finally, as shown in Figure 26, the menu is designed so that there are no excesses or deficiencies based on the estimated optimal nutritional values. The changes are made to determine the optimal diet for each user. In the illustrated example, the changed items are shown below. I added a line.

[0062] <Example 2> In the above-described Example 1, the health management system consists of (1) a standard diet (the basic breakfast mentioned above). (1) Obtain information on lunch and dinner, (2) Identify the nutritional components of the standard diet, (3) Determine the nutritional content of the optimal diet. (4) Compare nutritional components, and generate an optimal meal plan based on the comparison results. (See Figure 27).

[0063] However, the present invention is not limited thereto, and for example, a health management system may include menu information ( It further includes a menu information acquisition unit that stores the nutritional information associated with each menu item. (1) Obtain the nutritional components of the optimal diet, and (2) Obtain menu information from the menu information acquisition unit. It is also possible to generate a menu in just two steps: referencing and deciding on the menu (Figure) 28) That is, obtaining a standard diet (or input from bento manufacturers, registered dietitians, etc.) Alternatively, menu information could be generated directly from information on optimal diets.

[0064] The above-described examples are just one example. For example, snacks and elements other than food ingredients (supplements) It may also be adjusted with nutritional supplements (such as nutritional drinks). [Industrial applicability]

[0065] This invention relates to the influence of individual blood pressure, which is determined from each person's daily lifestyle. It becomes possible to verify the differences in dietary components, and as a result, dietary optimization for each individual. It can provide health method effects (Figure 19). For example, in Figure 19, The concept of the individual optimal diet (based on nutritional value) for participant 5 is shown in Figure 20. Furthermore, the aim of this invention is to provide optimal dietary healthcare based on the analysis of daily body and dietary data. This extends healthy life expectancy (Figure 21) and optimizes dietary health based on daily body and lifestyle data analysis. This is the extension of healthy life expectancy due to A (Figure 22). [Explanation of Symbols]

[0066] 1 User terminal 2 Proposed device 3. Communication Network 4. Vital Sensors 111 Vital Data Acquisition Unit 112 Food Photography Department 113 Food Ingredient Acquisition Section 114 User Data Transmission Unit 115 Food Information Receiving Unit 116 Food information display section 131 Vital Data Storage Unit 132 Food component memory section 211 Vital Data Acquisition Unit 212 Food Ingredient Acquisition Section 213 Analysis Processing Unit 214 Food Information Output Unit 215 Target value input section 216 Intake Dosage Determination Unit 217 Meal details input section 218 Functional Food Selection Department 231 Vital Data Storage Unit 232 Food component memory section 233 Model Memory Unit 234 Dietary Reference Intakes Memory Section 235 Functional food information storage section

Claims

1. A vital data acquisition unit that acquires the user's vital data, Food component acquisition unit for acquiring food components, Analysis process to analyze the relationship between the intake of the aforementioned food components and the improvement or deterioration of the aforementioned vital data. Department and, The food components that improve the vital data and the food that worsens the vital data A food component output unit that outputs the components, A health management system characterized by having the following features.

2. A health management system according to claim 1, The analysis processing unit uses the measured values ​​of the vital data as the target variable and the intake of the food components. The coefficients of the explanatory variables in a statistical model using the aforementioned explanatory variables are estimated by multivariate analysis. and, A health management system characterized by the following:

3. A health management system according to claim 2, A target value input unit that receives input of target values ​​for the aforementioned vital data, The intake amount of the food component is determined so that the vital data reaches the target value. A quantity determination unit, A health management system characterized by having additional features.

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

5. A health management system according to any one of claims 1 to 4, The intake determination unit determines that for multiple users, the vital data is in line with the target value. To determine the intake amount of the aforementioned food component in order to get as close as possible, A health management system characterized by the following:

6. A health management system according to any one of claims 1 to 5, A menu information storage unit that stores menu information, Menu creation involves determining a menu that includes the determined intake amounts of food components by referring to the menu information. To further enhance the department, A health management system characterized by the following:

7. A health management system according to any one of claims 1 to 6, If the user has not consumed the food component that improves the vital data, To further establish a department that proposes supplements containing dietary components, A health management system characterized by the following:

8. A health management system according to any one of claims 1 to 7, The system further includes a menu information acquisition unit that acquires menu information entered by the user. The food component acquisition unit identifies and acquires the food component from the menu information. A health management system characterized by the following:

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

10. A health management system according to any one of claims 1 to 9, The aforementioned vital data are the results of measurements taken with a blood pressure monitor. A health management system characterized by the following:

11. A health management system according to any one of claims 1 to 10, A lifestyle information input unit that receives input of lifestyle information indicating the user's lifestyle habits is provided. In preparation for, The analysis processing unit analyzes the lifestyle habits, the intake amounts of the dietary components, and the vital data Analyzing the relationship between improvement and deterioration, A health management system characterized by the following:

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