Dietary guidance system, control method, and program

Abstract

A diet guidance system (10) is provided with: an acquisition unit that acquires a first behavior modification stage of a target person of diet guidance and a second behavior modification stage of a cooking person who cooks a meal for the target person; and a determination unit that determines a measure related to the meal of the target person on the basis of a third behavior modification stage, which is the lower one of the first behavior modification stage and the second behavior modification stage. For example, when the third behavior modification stage is a first stage, the determination unit determines, as the measure, a first measure related to the cooking of the meal of the target person, and when the third behavior modification stage is a second stage, which is higher than the first stage, the determination unit determines, as the measure, a second measure related to the cooking of the meal of the target person. The first measure may require the cooking person to make less effort in cooking than the second measure.

Description

Technical Field

[0001] The present disclosure relates to a dietary guidance system, a terminal device, and a control method.

Background Art

[0002] Patent Document 1 discloses a technique for evaluating the psychological characteristics of a subject with respect to a biological change or behavioral change that the subject aims for. Patent Document 2 discloses a technique for instructing human behavioral changes and habituation. Patent Document 3 discloses a technique for optimizing the content of dietary guidance according to the preferences of a user and the situation of behavioral changes.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present disclosure provides a dietary guidance system and the like that can effectively conduct dietary guidance.

Means for Solving the Problems

[0005] A dietary guidance system according to an aspect of the present disclosure includes an acquisition unit that acquires a first behavioral change stage of a subject of dietary guidance and a second behavioral change stage of a cook who cooks the meal of the subject, (1) a third behavioral change stage which is the lower one of the first behavioral change stage and the second behavioral change stage When it is the first stage, measures regarding the meal of the subject as a measure, determine the first measure regarding the cooking of the meal of the subject person. When (2) the third behavior modification stage is the second stage higher than the first stage, as the measure, the second measure regarding the cooking of the meal of the subject person and a determination unit that determines The first measure requires less effort in cooking by the cook than the second measure. .

[0006] Also, according to one aspect of the present disclosure Mobile terminal is A mobile terminal connected to a server via a network, where the server an acquisition unit that acquires information indicating measures regarding the diet of the subject based on the lower of the first behavior change stage of the subject of dietary guidance and the second behavior change stage of the cook who cooks the diet of the subject, and a presentation unit that presents the measures to the subject or the cook The mobile terminal includes a receiving unit that receives the measure and a presenting unit that presents presentation information based on the received measure. .

[0007] Note that these general or specific aspects may be implemented by an apparatus, a method, an integrated circuit, a computer program, or a non-transitory recording medium such as a computer-readable CD-ROM, or may be implemented by any combination of an apparatus, a method, an integrated circuit, a computer program, and a non-transitory recording medium.

Advantages of the Invention

[0008] The present disclosure can provide a dietary guidance system that can effectively conduct dietary guidance.

Brief Description of the Drawings

[0009]

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MODE FOR CARRYING OUT THE INVENTION

[0010] [BACKGROUND] The background of the invention will be described.

[0011] FIG. 1 is a graph for explaining the change in the disease structure.

[0012] As shown in Fig. 1, it can be seen that with the improvement of the post-war health status, the disease structure of the Japanese population has shifted from infectious diseases to lifestyle diseases. For example, while the mortality rates due to infectious diseases such as tuberculosis and pneumonia have decreased over time, the mortality rates due to lifestyle diseases such as heart disease have shown an increasing trend. Lifestyle diseases are difficult to cure, so there is a problem that treatment costs continue to be incurred. In addition, in lifestyle diseases, the intensity of the subjective symptoms does not match the necessity of medical intervention.

[0013] Fig. 2 is a graph showing the proportion of medical expenses for lifestyle diseases by type of lifestyle disease. Fig. 3 is a graph showing the relationship between blood pressure categories and the onset of stroke.

[0014] As shown in Fig. 2, in lifestyle diseases, the medical expenses required for diseases (cerebrovascular disorders, ischemic heart disease, and hypertension) mainly caused by hypertension account for about 75%. Also, it has been found in multiple previous studies that the higher the blood pressure, the higher the disease risk. For example, as shown in Fig. 3, it can be seen that the higher the blood pressure, the more likely a stroke will occur.

[0015] Fig. 4 is a diagram for explaining the factors for reducing blood pressure. Fig. 4 is based on the Hypertension Treatment Guidelines 2019.

[0016] As shown in Fig. 4, in order to reduce blood pressure, four countermeasures are considered important: (1) nutrition and diet, (2) physical activity and exercise, (3) alcohol consumption, and (4) antihypertensive drug usage rate. Among these, (1) nutrition and diet, (2) physical activity and exercise, and (3) alcohol consumption are countermeasures related to improving daily life rather than medical countermeasures. That is, it can be seen that improving daily life is important for reducing lifestyle diseases.

[0017] Fig. 5 is a diagram for explaining the factors that prevent the continuous improvement of lifestyle.

[0018] In order to improve lifestyle habits, it is necessary to habituate healthy behaviors according to the patients with lifestyle-related diseases. If healthy behaviors can be habituated, it will lead to the improvement and maintenance of that person's health.

[0019] However, it is difficult to continue the improvement actions of lifestyle habits without following the guidance on improving lifestyle habits (e.g., diet). The following four factors can be considered as the reasons. The four factors are, for example, (1) daily measurement is troublesome, (2) daily cooking is troublesome, (3) it is unclear whether it can be trusted, and (4) there are no subjective symptoms. For each of the four factors, there is a possibility that the improvement actions of lifestyle habits (behavioral modification) can be habituated by making four improvements respectively. The improvement for (1) is, for example, to realize measurements that reduce stress and load. The improvement for (2) is, for example, to realize meal proposals for reducing cooking burden and cooking support by household appliances. The improvement for (3) is, for example, to realize interventions that incorporate evidence-based reliability and expert knowledge. The improvement for (4) is, for example, to realize the provision of information and proposals for improvement actions that suit an individual's condition and constitution.

[0020] Figure 6 is a diagram showing the behavioral modification stage model.

[0021] It is common for people's behavior to progress through stages little by little. As shown in Figure 6, it is considered that there are five stages: the indifference stage, the interest stage, the preparation stage, the execution stage, and the maintenance stage. This is called the behavior change stage model, and research and practice have been promoted regarding various health-related behaviors. To advance even one stage of behavior change, it is necessary to grasp which stage the person is in and make efforts tailored to each stage. Note that the behavior change stages are evaluated as higher in the order of the indifference stage, the interest stage, the preparation stage, the execution stage, and the maintenance stage. That is, the indifference stage, the interest stage, the preparation stage, the execution stage, and the maintenance stage are arranged in ascending order of the behavior change stage. The behavior change stage is evaluated as higher in the interest stage than in the indifference stage, higher in the preparation stage than in the interest stage, higher in the execution stage than in the preparation stage, and higher in the maintenance stage than in the execution stage. Thus, it can be said that the behavior change stage is an indicator representing the strength of the intention to change daily behavior in order for a person to transition from the first state to a second state that is improved from the first state.

[0022] For example, on the website of the Ministry of Health, Labour and Welfare (https: / / www.e-healthnet.mhlw.go.jp / information / exercise / s-07-001.html), it is disclosed that the behavior change stage model and efforts tailored to the stages are carried out as follows.

[0023] Efforts for the indifference stage include, for example, "heightening of awareness", "knowing the merits of physical activity", "emotional experience", "thinking that it is 'bad' as it is", "re-evaluation of the environment", and "considering the influence on those around".

[0024] Efforts for the interest stage include, for example, "self-re-evaluation" and "imaging oneself who lacks physical activity negatively and oneself who engages in physical activity positively".

[0025] Efforts for the preparation stage include, for example, "self-liberation" and "having confidence in being able to perform physical activity well and declaring to those around that one will start physical activity".

[0026] For the interventions during the implementation and maintenance periods, there are, for example, "behavior replacement", "replacing unhealthy behaviors with healthy behaviors (e.g., coping with stress by physical activity instead of alcohol)", "supportive relationships", "utilizing support from the surroundings to continue physical activity", "reinforcement management", "giving'rewards' for continuing physical activity", "stimulus control", and "creating an environment conducive to engaging in physical activity".

[0027] (Blood pressure monitor) In recent years, wearable type cuffless blood pressure monitors that can automatically measure blood pressure at regular intervals by being constantly worn have been known. Cuffless blood pressure monitors are approved as medical devices in some countries or regions.

[0028] Different from conventional blood pressure monitors, cuffless blood pressure monitors are devices that are constantly worn on, for example, the wrist or upper arm, and can automatically measure blood pressure frequently at a predetermined timing, such as at 30 - minute intervals, or at a timing that meets a predetermined condition (e.g., when in a resting state with little movement).

[0029] So far, to obtain high - frequency blood pressure measurement values (e.g., blood pressure measurement values every hour), they have been measured by a blood pressure monitor with a cuff called ABPM (Ambulatory Blood Pressure Monitoring). However, with the regular tightening of the cuff, a load is imposed on the body of the measurement subject. For this reason, except when truly necessary through a medical institution, high - frequency blood pressure values are rarely measured.

[0030] However, in the case of cuffless blood pressure monitors, without a cuff, blood pressure measurement values are obtained by estimating blood pressure based on, for example, the pulse wave obtained from an optical sensor, and there is almost no tightening at the measurement position on the body (such as the wrist or upper arm). For this reason, there is no load on the body as in the case of using ABPM, and blood pressure can be measured frequently.

[0031] (Smartphone app for supporting improvement actions) In recent years, for the purpose of dieting etc., health management apps that record the user's eating history (the content of daily meals), exercise history (the content of daily exercise), and the user's physical condition such as weight, and visualize the user's health condition are known. In such health management apps, for example, data such as the eating history, exercise history, and physical condition recorded daily are confirmed by a dietitian, and advice from the dietitian according to the user's diet goal is provided. Thereby, the user can improve their diet and exercise habits according to the dietitian's advice. In the app, the user can view a large number of cooking recipes and cook using cooking recipes according to the dietitian's advice.

[0032] Also, the input of the content of meals in this app may be made not only by the user's manual input, but also by quoting cooking recipes in the app, or by taking a photo of the meal and having the AI in the app predict the meal content from the photo and using the prediction result. Also, the input of the meal content in the app may be made by searching for the store name and product name and selecting the store name and product name if it is a store that the app is partnered with. A mechanism is known that promotes continuous use of the app by reducing the trouble and complexity of inputting the meal content in this way.

[0033] (Problems) In order to improve diseases such as hypertension, when the lifestyle (e.g., eating habits) of the user to be supported who receives support for improving lifestyle is jointly addressed by the user to be supported and the supporting user who supports the improvement of the lifestyle of the user to be supported, there are the following problems. Here, the user to be supported and the supporting user are in a partner relationship with each other, for example, a couple. For example, if there is a deviation in the behavior change stage between the user to be supported and the supporting user, troubles will occur between the user to be supported and the supporting user, and the effort to improve the lifestyle of the user to be supported will not proceed smoothly, and there is a risk that the user will not engage in the behavior of improving the lifestyle. Note that the user to be supported is a user (patient) who has a disease such as hypertension and whose lifestyle needs to be improved for the improvement of the disease. The supporting user is a user who supports the improvement of the lifestyle of the user to be supported, for example, a user who supports the user to be supported by cooking the meals of the user to be supported.

[0034] The inventors have discovered that this problem is based on, for example, the magnitude relationship of the behavior change stage as shown below.

[0035] (1) When the behavior change stage of the supporting user is higher than that of the user to be supported

[0036] The user to be supported has no awareness of improving the lifestyle, does not listen to the supporting user's recommendation to have a low-salt menu meal, and it is difficult to have a discussion about the improvement behavior between the two. For this reason, the supporting user will lose motivation to support the improvement of the lifestyle of the user to be supported.

[0037] Even if the supporting user cooks and provides a low-salt menu meal, the user to be supported has a preconceived idea that it does not seem delicious before eating and does not want to eat it. Since the user to be supported will not eat the low-salt menu meal even if the supporting user cooks it, the supporting user will lose motivation to support the improvement of the lifestyle of the user to be supported.

[0038] Even if the supporting user cooks a low-sodium diet meal, the supported user complains that the low-sodium diet meal is not delicious and hardly eats it. The supporting user also gradually loses motivation as the supported user is not willing to improve their lifestyle.

[0039] Even if the supporting user cooks a low-sodium diet meal, the supported user is not satisfied and eats a strongly flavored meal when the supporting user is not around (e.g., eating out). When the supporting user realizes that the supported user is secretly eating as they like, the motivation to support fades.

[0040] (2) When the stage of behavior change of the supporting user is lower than that of the supported user

[0041] Since the supporting user has no awareness of cooking a low-sodium diet meal for the supported user, the supported user takes improvement actions alone.

[0042] The supporting user has a preconceived notion that the low-sodium diet meal does not seem delicious and does not cook a low-sodium diet meal. As a result, the supported user has no choice but to improve the diet content outside the home, and the means of improvement are reduced.

[0043] The supporting user tried to cook a low-sodium diet meal, but the low-sodium diet meal has many fish dishes and requires high cooking skills for the supporting user to cook, so the confidence to cook is lost and it is difficult to cook a low-sodium diet meal.

[0044] Even if the supporting user cooks a low-sodium diet meal, since the supporting user does not want to continue eating it, the supporting user stops cooking a low-sodium diet meal. As a result, the supported user has no choice but to improve the diet content outside the home, and the means of improvement are reduced.

[0045] (3) When the stages of behavior change of both the supported user and the supporting user are the same and low

[0046] Neither the supported user nor the supporting user has a preconceived notion that the low-salt menu meal does not seem delicious before eating and thus does not try to eat it. As a result, the behavior change stage of the supported user does not increase, and the improvement of health does not progress.

[0047] Both the supported user and the supporting user complain that the low-salt menu meal is not delicious even when they cook it and thus hardly eat it. As a result, the frequency of making the low-salt menu by the supported user and the supporting user decreases, and the improvement of health does not progress.

[0048] In order to solve the above problems, the inventors have found a dietary guidance system and the like that can effectively conduct dietary guidance.

[0049] A dietary guidance system according to an aspect of the present disclosure includes an acquisition unit that acquires a first behavior change stage of a target person for dietary guidance and a second behavior change stage of a cook who cooks the meal of the target person, and a determination unit that determines a measure regarding the meal of the target person based on a third behavior change stage, which is the lower one of the first behavior change stage and the second behavior change stage.

[0050] According to this, based on the third behavior change stage, which is the lower one of the first behavior change stage and the second behavior change stage, a measure regarding the meal of the target person is determined. Therefore, by using a measure adapted to the lower behavior change stage, a decrease in motivation of the lower behavior change stage can be suppressed, and the behavior change stage can be effectively raised. Thereby, the dietary guidance system can effectively conduct dietary guidance.

[0051] For example, when the third behavior change stage is the first stage, the determination unit determines a first measure regarding the cooking of the meal of the target person as the measure, and when the third behavior change stage is a second stage higher than the first stage, the determination unit determines a second measure regarding the cooking of the meal of the target person as the measure, and the first measure may require less effort in cooking by the cook than the second measure.

[0052] According to this, the dietary guidance system can provide measures according to the behavior change stage. In particular, in a state where the behavior change stage is low, the labor of the cook can be reduced, so that the motivation of the cook to continue dietary guidance can be maintained or improved.

[0053] For example, when the third behavior change stage is a third stage higher than the second stage, as the measure, a third measure regarding the cooking of the meal of the target person is determined, and the third measure may require more labor of the cook than the second measure.

[0054] According to this, the dietary guidance system can provide measures according to the behavior change stage. In particular, by gradually increasing the labor of the cook, the motivation of the cook to continue dietary guidance can be maintained or improved.

[0055] For example, the first measure is that the cooked dish is provided to the target person and the cook, the second measure is that partially cooked ingredients are provided to the cook and the cook performs some cooking, and the third measure may be that uncooked ingredients are provided to the cook and the cook performs cooking.

[0056] According to this, the dietary guidance system can provide measures according to the behavior change stage.

[0057] For example, the partially cooked ingredients may include measured seasonings.

[0058] According to this, the dietary guidance system can effectively reduce the labor of the cook.

[0059] For example, the dishes provided to the target person may be the same for the first measure and the second measure.

[0060] According to this, in the low stage where the cooking effort is small, the subject can try cooking and can become proficient in cooking. Therefore, it is possible to suppress the occurrence of situations where the cooked food that takes a lot of effort does not suit the subject's taste, etc., so that the motivation of the cook and the subject to continue the dietary guidance can be maintained or improved.

[0061] For example, the acquisition unit determines the first behavior change stage based on at least one of the subject's behavior information, biological information, and target information, and determines the second behavior change stage based on at least one of the cook's behavior information and target information, thereby obtaining the first behavior change stage and the second behavior change stage. The acquisition unit updates the first behavior change stage and the second behavior change stage every time a predetermined number of days elapses, and the determination unit may update the measures every time the predetermined number of days elapses.

[0062] According to this, the dietary guidance system can update the behavior change stage and the measures regularly.

[0063] For example, when it is confirmed that a predetermined action has been performed based on the subject's behavior information, (i) the acquisition unit updates the first behavior change stage and the second behavior change stage regardless of the elapse of the predetermined number of days, and (ii) the determination unit may update the measures regardless of the elapse of the predetermined number of days.

[0064] According to this, when the dietary guidance system detects a predetermined action that affects, for example, the subject's physical condition, etc., it can promptly feedback this to the subject and the cook. Thereby, it is possible to suppress the subject from performing a predetermined action and to promptly determine appropriate measures.

[0065] For example, the predetermined action may include high salt intake.

[0066] Further, a terminal device according to an aspect of the present disclosure includes an acquisition unit that acquires information indicating measures regarding the diet of the subject, the measures being determined based on the lower of a first behavior change stage of the subject of dietary guidance and a second behavior change stage of a cook who cooks the subject's meals, and a presentation unit that presents the measures to the subject or the cook.

[0067] According to this, based on the lower of the first behavior change stage and the second behavior change stage, which is the third behavior change stage, measures regarding the diet of the subject are determined. Therefore, by using measures adapted to the lower behavior change stage, it is possible to suppress a decrease in motivation of the lower behavior change stage and effectively raise the behavior change stage. As a result, the dietary guidance system using the terminal device can effectively conduct dietary guidance.

[0068] Further, a control method according to an aspect of the present disclosure is a control method for a dietary guidance system having one or more processors. The one or more processors acquire a first behavior change stage of a subject of dietary guidance and a second behavior change stage of a cook who cooks the subject's meals, and determine measures regarding the diet of the subject based on the lower of the first behavior change stage and the second behavior change stage, which is the third behavior change stage.

[0069] According to this, based on the lower of the first behavior change stage and the second behavior change stage, which is the third behavior change stage, measures regarding the diet of the subject are determined. Therefore, by using measures adapted to the lower behavior change stage, it is possible to suppress a decrease in motivation of the lower behavior change stage and effectively raise the behavior change stage. As a result, the dietary guidance system using the control method can effectively conduct dietary guidance.

[0070] Moreover, a control method according to one aspect of the present disclosure is a control method for a dietary guidance system having one or more processors. The one or more processors obtain measures regarding the diet of the subject based on the lower of the first behavior modification stage of the subject of dietary guidance and the second behavior modification stage of the cook who cooks the subject's meals, and present information regarding the measures to the subject or the cook.

[0071] According to this, based on the lower third behavior modification stage of the first behavior modification stage and the second behavior modification stage, measures regarding the diet of the subject are determined. Therefore, by using measures adapted to the lower behavior modification stage, a decrease in motivation of the lower behavior modification stage can be suppressed, and the behavior modification stage can be effectively raised. Thereby, a dietary guidance system using the control method can effectively perform dietary guidance.

[0072] For example, a program according to one aspect of the present disclosure causes a computer to execute the control method.

[0073] Note that these general or specific aspects may be implemented by an apparatus, a method, an integrated circuit, a computer program, or a non-transitory recording medium such as a computer-readable CD-ROM, or may be implemented by any combination of an apparatus, a method, an integrated circuit, a computer program, and a non-transitory recording medium.

[0074] Hereinafter, embodiments will be described in detail with reference to the drawings as appropriate. However, a more detailed description than necessary may be omitted. For example, a detailed description of well-known matters or a redundant description of substantially the same configuration may be omitted. This is to avoid making the following description unnecessarily redundant and to facilitate understanding by those skilled in the art.

[0075] Note that the inventors provide the accompanying drawings and the following description for those skilled in the art to fully understand the present disclosure, and do not intend to limit the subject matter described in the claims thereby.

[0076] (Embodiment) [Configuration] FIG. 7 is a diagram showing a configuration example of a dietary guidance system 10 according to the present embodiment. The dietary guidance system 10 is a system for guiding a target person's diet. The target person is a person who receives support for improving their lifestyle and corresponds to the supported user described above. The cook is a person who cooks the target person's meals and corresponds to the supporting user who supports the improvement of the supported user's lifestyle. For example, the target person and the cook are in a partner relationship with each other, for example, a husband and wife. For example, the target person is a hypertensive patient, and measures regarding the target person's diet (for example, low-salt cooking) are provided as dietary guidance.

[0077] As shown in FIG. 7, the dietary guidance system 10 includes a server 100, wearable devices 201a and 201b, a healthcare device 202, an in-house sensing device 203, a cooking appliance 204, and terminal devices 300a, 300b, and 300c.

[0078] The terminal devices 300a, 300b, and 300c are terminals used by the target person, the cook, and the instructor, respectively. Here, the instructor is, for example, a doctor, a registered dietitian, or a healthcare professional, etc., who provides health guidance such as low-salt guidance to the target person and the cook. Also, when the terminal devices 300a, 300b, and 300c are not particularly distinguished, they may be referred to as the terminal device 300.

[0079] The terminal device 300 can be a mobile terminal (for example, a smartphone, a tablet terminal, a laptop PC (Personal Computer), etc.), a desktop PC, etc., but is not limited thereto. Also, the terminal device 300 is connected to other devices via a network such as a WLAN (Wireless Local Area Network), or using short-range wireless communication such as Bluetooth, and can exchange data with the connected devices.

[0080] Specifically, the terminal device 300a of the target person is connected to the wearable device 201a and the healthcare device 202 used by the target person, and the in-house sensing device 203. For example, the terminal device 300a receives the biometric information of the target person from the healthcare device 202, and receives the behavior information of the target person from the wearable device 201a and the in-house sensing device 203.

[0081] The healthcare device 202 is, for example, a sphygmomanometer, a weighing scale, a blood glucose meter, a pedometer, or an activity meter, etc. The wearable devices 201a and 201b are, for example, smartwatches or other wearable devices.

[0082] The terminal device 300a is connected to the server 100 via the network 400. The network 400 may be a general-purpose line such as the Internet, or a dedicated line. The terminal device 300a and the server 100 can exchange data with each other. Also, via the terminal device 300a, the biometric information and behavior information of the target person from the healthcare device 202, the wearable device 201a, and the in-house sensing device 203 are sent to the server 100.

[0083] The terminal device 300b is connected to the server 100 via the network 400. The terminal device 300b and the server 100 can exchange data with each other. Also, via the terminal device 300b, the behavior information of the cook from the wearable device 201b, the in-house sensing device 203, and the cooking appliance 204 is sent to the server 100.

[0084] The in-house sensing device 203 is, for example, a thermometer, a camera, a pulse wave meter, a heart rate meter, an activity meter, a behavior measuring device, or an environmental data measuring device, etc.

[0085] The server 100 may be a single server or may be composed of a plurality of servers. For example, the server 100 may include part or all of a server that provides a communication function and a PHR (Personal Health Record) server.

[0086] The behavior information of the subject and the cook is obtained from, for example, at least one of the terminal device 300a, the terminal device 300b, the wearable device 201a, the wearable device 201b, the in-home sensing device 203, and the cooking appliance 204. For example, the behavior information includes the eating history or shopping frequency, etc., which is managed by an application installed in these devices to obtain recipe proposals or meal information. Further, the behavior information may include the cooking time obtained from the cooking appliance 204, or information such as the cooking equipment or cooking appliance used in cooking.

[0087] In addition, the behavior information may include information obtained from the instructor's terminal device 300c. The target information is, for example, information obtained by applications operating on the terminal devices 300a and 300b. Alternatively, the target information is information obtained through interviews or hearings with the subject and the cook by a doctor, a dietitian, or a nutrition guidance service, etc.

[0088] Note that the configuration shown in FIG. 7 is an example, and not all of these devices necessarily need to be included in the diet guidance system 10. For example, when the terminal device 300a is equipped with, for example, a biosensor and a motion sensor, or when the terminal device 300a has a function of obtaining the subject's biological information and behavior information, the wearable device 201a and the healthcare device 202, etc. are unnecessary. Also, the connection relationship of each device shown in FIG. 7 is an example, and any connection relationship can be used. For example, in the example shown in FIG. 7, the wearable devices 201a and 201b, the healthcare device 202, the in-home sensing device 203, and the cooking appliance 204 are connected to the server 100 via the terminal device 300a or 300b, but at least one of these devices may be connected to the server 100 or the network 400 without going through the terminal device 300a or 300b. For example, at least one of these devices may be connected to the server 100 or the network 400 via another device such as a router.

[0089] (Specific example of a terminal device) FIG. 8 is a diagram for explaining the specific configuration of the terminal device 300. FIG. 8 schematically shows the block configuration of a smartphone as the terminal device 300.

[0090] As shown in FIG. 8, the terminal device 300 includes a speaker 311, a communication unit 312, a touch panel 313, a fingerprint sensor 314, a face recognition sensor 315, a battery 316, a power supply unit 317, a display unit 318, a control unit 319, a storage unit 320, a GPS 321, a three-axis acceleration sensor 322, a three-axis angular velocity sensor 323, a proximity sensor 324, a magnetic sensor 325, an ambient light sensor 326, a microphone 327, and a camera 328.

[0091] The control unit 319 can integrally control the terminal device 300 and includes a CPU (Central Processing Unit) and a memory element (e.g., SRAM, etc.) not shown in the figure. The display unit 318 is a display that performs displays such as text and graphics based on the information received from the control unit 319. The storage unit 320 stores an OS (Operating System) read by and executed by the control unit 319, various application programs (generally called smartphone apps), and various data used by various programs. The storage unit 320 has a non-volatile storage area.

[0092] The communication unit 312 realizes a wireless communication function such as LTE (Long Term Evolution) or 5G, is wirelessly connected to a base station of a mobile phone communication network not shown in the figure, and is communicatively connected to the Internet via the base station. The communication unit 312 may also realize a wireless communication function using Bluetooth (registered trademark) or a wireless LAN (e.g., Wi-Fi (registered trademark)). The communication unit 312 may be communicatively connected to the Internet via another communication device using Bluetooth or a wireless LAN (e.g., Wi-Fi).

[0093] The touch panel 313 receives an input from the user to the UI displayed on the display unit 318 and transmits a signal based on the input (e.g., which part of the screen is touched and with what pressure) to the control unit 319. The GPS 321 measures the position of the terminal device 300 on the earth. The three-axis acceleration sensor 322 sets the X / Y / Z axes for the terminal device 300 and measures the acceleration of each axis. The three-axis angular velocity sensor 323 measures the angular velocity in the rotational direction for each axis. The proximity sensor 324 detects an approaching object (e.g., a face approaching the smartphone). The magnetic sensor 325 detects the geomagnetism and indicates the direction. The ambient light sensor 326 detects the brightness around the terminal device 300. The microphone 327 collects ambient sounds and voices. The camera 328 captures the front side where the display unit 318 of the terminal device 300 is arranged or the rear side opposite thereto. The speaker 311 emits sound based on the audio signal generated by the control unit 319. The fingerprint sensor 314 is used for user authentication etc. and detects a person's fingerprint. The face authentication sensor 315 performs authentication of a person's face. The face authentication sensor 315 may be realized by a combination of an infrared camera, a light projector, a dot projector, etc. and a sensor group (proximity sensor, camera, ambient light sensor).

[0094] The power supply unit 317 receives the supply of power from an external power source. The battery 316 stores the external power received by the power supply unit 317 or supplies the stored power as the power for the terminal device 300 to operate.

[0095] (Server) FIG. 9 is a block diagram showing a configuration example of the server 100. As shown in FIG. 9, the server 100 includes a data acquisition unit 101, a biometric index generation unit 102, a behavior index generation unit 103, a cooking behavior index generation unit 104, an index recording unit 105, a stage determination unit 106, a measure determination unit 107, and a measure recording unit 108.

[0096] As described above, in order to support the cooking of low-salt foods, support is required not only for the subject himself / herself but also for the cook. Therefore, the dietary guidance system 10 provides cooking support according to each stage and support for promoting acceptance of low-salt foods based on the health information of the subject and the behavior change stages of the subject and the cook. In addition, the dietary guidance system 10 makes meal proposals according to the states of the subject and the cook. As a result, the subject and the cook can gradually get used to low-salt foods. In addition, it becomes possible for the cook to acquire low-salt cooking skills.

[0097] The data acquisition unit 101 acquires the biological information of the subject (vital information such as blood pressure values), the behavior information of the subject and the cook (whether low-salt behavior can be performed, skills related to low-salt cooking, etc.), the target information (information such as stage target values and final targets), and the like. For example, these pieces of information are acquired from the terminal devices 300a, 300b, or 300c.

[0098] The biological index generation unit 102 generates the biological index of the subject based on the biological information. The behavior index generation unit 103 generates a behavior index representing the performance of behaviors that affect the biological index of the subject based on the behavior information. The cooking behavior index generation unit 104 generates a cooking behavior index representing the performance of the cook's cooking behavior for low-salt foods based on the cook's behavior information. The index recording unit 105 stores the biological index generated by the biological index generation unit 102, the behavior index generated by the behavior index generation unit 103, and the cooking behavior index generated by the cooking behavior index generation unit 104.

[0099] The stage determination unit 106 determines the behavior change stages of the subject and the cook based on the target information, biological index, behavior index, cooking behavior index, and the like of the subject and the cook.

[0100] The policy recording unit 108 stores the policies regarding meals for each behavior change stage. Here, specifically, the policies include the dishes (menus) provided to the target person and the cooking operations of the cook. For example, the dish provided to the target person is a single-portion dish with the salt content, calorie, sugar content, oil content, etc. adjusted according to the biological index, behavior index, and cooking behavior index. Also, the cooking operation refers to whether cooking is necessary and the amount of necessary cooking steps (degree of cookedness). For example, the policy includes which of the cooked intake products (dishes), semi-cooked intake products (dishes), and uncooked ingredients will be provided (e.g., delivered) to the target person and the cook.

[0101] Based on the behavior change stage determined by the stage determination unit 106, the policy determination unit 107 refers to the information stored in the policy recording unit 108 and determines the policy. Also, the policy determination unit 107 outputs, for example, the policy information indicating the determined policy to at least one of the terminal devices 300a and 300b.

[0102] With such a configuration, in the dietary guidance system 10, based on the target person's vital signs, awareness of salt reduction behavior or health management, presence or absence of behavior implementation, and behavior implementation regarding the cooking of the cook (including cooking skills), etc., the behavior change stage is estimated, and when incorporating a low-salt diet, it is possible to provide food support that provides the necessary meals.

[0103] [Operation] FIG. 10 is a flowchart showing the operation of the server 100. First, the data acquisition unit 101 acquires the biological information of the target person, the behavior information of the target person and the cook, the target information, etc. (S101). For example, this information is acquired from the terminal devices 300a, 300b, or 300c.

[0104] The biological index generation unit 102 generates a biological index of the subject based on biological information (S102). The behavior index generation unit 103 generates a behavior index of the subject based on behavior information (S103). The cooking behavior index generation unit 104 generates a cooking behavior index based on the behavior information of the cook (S104). Note that the generation of the biological index, the generation of the behavior index, and the generation of the cooking index may not be in this order or may be performed in parallel.

[0105] Next, the stage determination unit 106 determines the behavior change stage of the subject and the behavior change stage of the cook using the target information, biological index, behavior index, cooking behavior index, etc. of the subject and the cook (S105).

[0106] Next, the measure determination unit 107 determines a measure related to diet according to the lower of the behavior change stage of the subject and the behavior change stage of the cook determined by the stage determination unit 106 (S106).

[0107] Next, the measure determination unit 107 notifies the subject and the cook of the determined measure by outputting measure information indicating the determined measure to at least one of the terminal devices 300a and 300b, for example (S107).

[0108] (Examples of various information) FIG. 11 is a diagram showing examples of biological information, behavior information, target information, etc. acquired by the data acquisition unit 101. The biological information may include the blood pressure and vital information of the subject. Further, the biological information may include health examination information, electronic medical records, or receipt information such as height, weight, age, disease information, blood test data, hospital visit history, past history, and medication information. Further, the biological information may include exercise habits, sleep status (sleep time and quality), defecation status, etc. Note that this is not limiting, and the biological information may include various biological information of the subject that can be acquired in the future. For example, the vital information may include at least one of pulse wave, heart rate, electrocardiogram, blood glucose level, number of steps, and activity amount.

[0109] The behavior information of the subject includes information related to the subject's salt reduction. The behavior information may include eating information (eating times and contents for breakfast, lunch, dinner, snacks, and midnight snacks, including alcohol consumption), eating-out habits, eating-out frequency, occupation, smoking, etc. included in the questionnaire information. Note that the eating information may include the frequency of taking pictures of the meals eaten by the subject, pictures of the meals, the frequency of eating out, the amount or frequency of snacks, the evaluation of the taste of the meals eaten, etc. Also, the eating information may include the menu of the meals. Further, the data acquisition unit 101 may acquire the menu of the meal as eating information by estimating the menu of the meal from the picture of the meal. The data acquisition unit 101 may acquire the nutritional components by estimating the nutritional components of the meal from the menu of the meal. The nutritional components include the energy amount of the meal, the salt content, etc. Note that the behavior information of the subject is not limited to this and may include information indicating various behaviors of the subject that can be acquired in the future.

[0110] The behavior information of the cook includes information indicating the cook's shopping contents, shopping frequency, availability of home cooking, etc., the use of health foods and supplements, the time spent on cooking, the cooking equipment and appliances used in cooking, taste preferences, the cooking methods in a week (home-made, ready-to-eat, eating out, etc.). Note that the behavior information of the cook is not limited to this and may include information indicating various behaviors of the cook that can be acquired in the future.

[0111] The behavior information of the subject and the behavior information of the cook may include app information related to the health management app of the terminal device 300a or 300b. The app information includes the frequency of the subject or the cook viewing the health management app, the viewing volume of the guidance content for the subject in the health management app, etc.

[0112] The target information of the subject indicates the subject's hobbies or the image the subject wants to become. Note that the target information is not limited to this and may include information indicating various targets of hypertensive subjects that can be acquired in the future. Also, the target information of the cook includes information indicating the cook's hobbies, family composition, or the image the cook wants to become. Note that the target information of the cook is not limited to this and may include information indicating various targets of the cook that can be acquired in the future.

[0113] In addition, other information may be used. The other information is, for example, feedback information from the subject and the cook through applications operating on the terminal devices 300a and 300b. The information is, for example, an answer to a question from the subject or the cook, and specifically, an answer in the form of a photo, an answer to a questionnaire, etc. For example, the other information may include evaluations related to the meal (taste (light, strong, etc.), amount (large, small, etc.), appearance (good balance, color tone, etc.)), and evaluations related to the cooking method (ease of preparation, ease of obtaining ingredients, etc.).

[0114] The biological index may be obtained by statistically processing or processing a plurality of pieces of biological information. Or, when the period of influence of the subject's diet on the biological information is known, the biological index may be calculated using the biological information during that period. For example, if it is known that a factor affecting blood pressure is salt and the blood pressure value is affected two days after ingesting a high-salt diet, the biological index may be calculated using the biological information for two days. Also, a method for calculating the biological index may be set for each subject.

[0115] The behavior index may be obtained by statistically processing or processing a plurality of pieces of behavior information. Or, the most recent single piece of behavior information may be used for calculating the behavior index. For example, the behavior index is generated based on the behavior information of the subject for the most recent one week, or the behavior information of the subject for the most recent five times, etc.

[0116] The cooking behavior index may be obtained by statistically processing or processing a plurality of pieces of behavior information. Or, the most recent single piece of behavior information may be used for calculating the cooking behavior index. For example, the cooking behavior index is generated based on the behavior information of the cook for the most recent one week, or the behavior information of the cook for the most recent five times, etc.

[0117] The above statistical processing may include averaging, minimum value, maximum value, extraction of the mode or median, etc. Also, the above processing may include normalization, quantization, merging of a plurality of different types of data (for example, exercise data and medication data), etc.

[0118] Here, an example of calculating an index from various types of information has been shown, but the various types of information may be directly used for stage determination or the like without calculating the index.

[0119] (Stage determination process) FIG. 12 is a flowchart showing an example of the stage determination process by the stage determination unit 106. Note that the process shown in FIG. 12 determines the action change stages of each of the subject and the cook for each of the subject and the cook.

[0120] First, the stage determination unit 106 determines the action change stage of each of the subject and the cook by using the current biological index, action index, cooking action index, and the records of the biological index, action index, and cooking action index so far, with respect to the target information of the subject or the cook.

[0121] If the stage determination unit 106 determines that the subject is not aware of the health problem (No in S111), it determines that the action change stage of the subject is the unconcerned period (S112). Similarly, if the stage determination unit 106 determines that the cook is not aware of the health problem (No in S111), it determines that the action change stage of the cook is the unconcerned period (S112).

[0122] If the stage determination unit 106 determines that the subject is aware of the health problem (Yes in S111) and determines that the solution method for the health problem is not known (No in S113), it determines that the action change stage of the subject is the interested period (S114). Similarly, if the stage determination unit 106 determines that the cook is aware of the health problem (Yes in S111) and determines that the solution method for the health problem is not known (No in S113), it determines that the action change stage of the cook is the interested period (S114). For example, if the cook is interested in salt reduction because the subject has hypertension but does not know the cooking method, since the solution method is not known, the action change stage of the cook is determined to be the interested period.

[0123] When the stage determination unit 106 determines that the subject understands the solution method for the health problem (Yes in S113) and is not performing a health action (No in S115), it determines that the behavior change stage of the subject is the preparation stage (S116). Similarly, when the stage determination unit 106 determines that the cook understands the solution method for the health problem (Yes in S113) and is not performing a health action (No in S115), it determines that the behavior change stage of the cook is the preparation stage (S116). For example, if the subject understands and grasps the necessity of eating a low-salt diet but has not translated it into action (not being careful during meals), since the subject is not performing a health action, the behavior change stage of the subject is determined to be the preparation stage.

[0124] When the stage determination unit 106 determines that the subject is performing a health action (Yes in S115) and the health habit is not continuing (No in S117), it determines that the behavior change stage of the subject is the execution stage (S118). The stage determination unit 106 determines that the behavior change stage of the cook is the execution stage (S118) when it determines that the cook is performing a health action (Yes in S115) and the health habit is not continuing (No in S117).

[0125] When the stage determination unit 106 determines that the health habit of the subject is continuing (Yes in S117), it determines that the behavior change stage of the subject is the maintenance stage (S119). Similarly, when the stage determination unit 106 determines that the health habit of the cook is continuing (Yes in S117), it determines that the behavior change stage of the cook is the maintenance stage (S119).

[0126] In addition, the stage determination unit 106 may obtain an evaluation of the target person's behavior by the caregiver or an evaluation of the target person's behavior by the target person himself / herself, and further consider these evaluations to determine the behavior change stage of the target person. For example, based on the evaluation that the target person has no intention of eating the recipe for health improvement, the stage determination unit 106 may determine the behavior change stage of the target person as the uninterested stage. Also, for example, based on the evaluation that the target person knows that the recipe for health improvement is good for health (i.e., is interested), but does not know why it is good for health, the stage determination unit 106 may determine the behavior change stage of the target person as the interested stage. Also, for example, based on the evaluation that the target person wants to eat the recipe for health improvement but has not been able to act (i.e., has not eaten), the stage determination unit 106 may determine the behavior change stage of the target person as the preparation stage. Also, for example, based on the evaluation or result that the target person is eating the recipe for health improvement but does not fully feel the effect, the stage determination unit 106 may determine the behavior change stage of the target person as the execution stage. Also, for example, based on the evaluation or result that the target person continues to eat the recipe for health improvement, the between-meal snacks have decreased compared to before, and the daily intake of energy and salt has reached a certain value or less, the stage determination unit 106 may determine the behavior change stage of the target person as the maintenance stage.

[0127] Further, the stage determination unit 106 may determine the behavior change stage of the subject according to the registration status of eating information and its evaluation. For example, when the registration of eating history photos or the recording of biological information is not performed, the stage determination unit 106 may determine the behavior change stage of the subject as the disinterested stage. Also, for example, based on the evaluation that the stage determination unit 106 understands that the registered eating history can estimate or guide the diet content but does not understand why it is necessary for oneself, the stage determination unit 106 may determine the behavior change stage of the subject as the interested stage. Also, for example, based on the evaluation that the stage determination unit 106 intends to register the eating history but is unable to act (i.e., unable to register), the stage determination unit 106 may determine the behavior change stage of the subject as the preparation stage. Also, for example, based on the evaluation that the stage determination unit 106 has registered the eating history but does not fully feel the effect, the stage determination unit 106 may determine the behavior change stage of the subject as the execution stage. Also, for example, based on the evaluation that the stage determination unit 106 continues to register the eating history, the diet content has changed, or the estimated daily energy intake and salt content have fallen below a certain value, or the biological information has changed, the stage determination unit 106 may determine the behavior change stage of the subject as the maintenance stage.

[0128] In addition, the stage determination unit 106 may determine the behavior change stage of the subject according to the registration status of the subject's biological information and its evaluation. For example, based on the evaluation that the subject has no intention of recording biological information, the stage determination unit 106 may determine the behavior change stage of the subject as the indifferent stage. Also, for example, based on the evaluation that the subject understands that it is necessary to record biological information (told by a doctor) but does not understand why it is necessary, the stage determination unit 106 may determine the behavior change stage of the subject as the interested stage. Also, for example, based on the evaluation that the subject intends to record biological information but is unable to act (that is, unable to record), the stage determination unit 106 may determine the behavior change stage of the subject as the preparation stage. Also, for example, based on the evaluation that the subject is recording biological information but does not fully feel the effect, the stage determination unit 106 may determine the behavior change stage of the subject as the execution stage. Also, for example, based on the evaluation that the subject continues to record biological information, or feels a change in biological information, or understands the relationship (one's own characteristics) between diet and biological information, the stage determination unit 106 may determine the behavior change stage of the subject as the maintenance stage.

[0129] The stage determination unit 106 may obtain app information regarding the health management app of the terminal device 300b. The app information includes the browsing time of the health improvement recipe (e.g., low-salt recipe) of the health management app of the terminal device 300b by the cook, the input frequency of information indicating that the cook has made the meal of the menu of the health improvement recipe on that day, the browsing frequency of the health management app, the viewing volume of the guidance content for the cook of the health management app, and the like. Also, the stage determination unit 106 may estimate the usage amount and the reduction rate of seasonings containing salt included in the recipes of the cooking achievements based on the input history of information indicating that the cook has made the meal of the menu of the health improvement recipe in the health management app for a predetermined period. Also, the stage determination unit 106 may estimate the cooking skills of the cook based on the app information.

[0130] Further, the stage determination unit 106 may evaluate the behavior change stage of the cook based on the app information acquired from the terminal device 300b, and determine the evaluation result as the behavior change stage of the cook. The stage determination unit 106 may determine the behavior change stage of the cook at predetermined time intervals according to the app information from the terminal device 300b. Specifically, the stage determination unit 106 determines the behavior change stage of the cook so that it becomes higher as the browsing time of the health improvement recipes of the health management app increases, so that it becomes higher as the input frequency of the information indicating that the meal of the health improvement recipe menu was made on that day increases, so that it becomes higher as at least one of the frequency of starting the health management app and the browsing amount of the guidance content of the health management app increases, so that it becomes higher as the usage amount and the decrease rate of the seasonings containing salt included in the recipe of the cooking record are smaller, and so that it becomes higher as the cooking skill is higher.

[0131] In addition, the stage determination unit 106 may obtain an evaluation of the actions of the cook by the subject or an evaluation of the actions of the cook by the cook himself / herself, and further determine the stage of behavioral change of the cook in consideration of these evaluations. For example, based on the evaluation that the cook has no intention of cooking a recipe for health improvement, the stage determination unit 106 may determine the stage of behavioral change of the cook as the disinterested stage. Also, for example, based on the evaluation that the cook knows that the recipe for health improvement is good for health (i.e., is interested), but has a preconceived notion that it is not delicious or is time-consuming, the stage determination unit 106 may determine the stage of behavioral change of the cook as the interested stage. Also, for example, based on the evaluation that the cook intends to cook a recipe for health improvement but has not taken action (i.e., has not cooked), the stage determination unit 106 may determine the stage of behavioral change of the cook as the preparation stage. Also, for example, based on the evaluation or result that the cook is cooking a recipe for health improvement but does not fully feel the effect, the stage determination unit 106 may determine the stage of behavioral change of the cook as the execution stage. Also, for example, based on the evaluation or result that the cook continues to cook a recipe for health improvement, or does not care about reducing salt in normal cooking, or that this recipe is delicious, the stage determination unit 106 may determine the stage of behavioral change of the cook as the maintenance stage.

[0132] (Examples of measures) FIG. 13 is a flowchart of the measure determination process by the measure determination unit 107. FIG. 14 is a diagram showing examples of measures.

[0133] The measure determination unit 107 determines measures according to the lower of the stage of behavioral change of the subject determined by the stage determination unit 106 and the stage of behavioral change of the cook. Note that FIG. 14 shows an example in which the first period corresponds to the interested stage, the second period corresponds to the preparation stage, and the third period corresponds to the execution stage. Also, for example, the first period, the second period, and the third period are periods with a defined length, for example, one week.

[0134] For example, when the stage determination unit 106 determines that the lower behavioral variation stage is the period of interest, the provision of meals to the subject and the cook is started. First, in the first period (period of interest), in order for the subject and the cook to experience the taste of a low-sodium diet, cooked intake products (group) are provided (S131). The cooked intake product is a cooked dish. Therefore, the cook does not need to cook during this period.

[0135] For example, when the determined cooked dish is displayed on the terminal device 300a or 300b of the subject or the cook, information on the website of a home delivery service that enables ordering of the dish (for example, a link to the page where the dish can be ordered, etc.) is also displayed. Thereby, the cook can access the website and order the dish. At this time, a plurality of types of low-sodium dishes may be displayed, and the subject or the cook may select the dish to be ordered from the plurality of displayed dishes.

[0136] Note that the dishes presented by the system may be dishes for each meal of the subject, may be dishes for some meals in a day (for example, only dinner), or may be dishes once every few days. Also, all the dishes for one meal may be provided, or only some of the dishes among the multiple items included in one meal may be provided. Furthermore, only the dishes eaten by the subject may be provided, or dishes for a plurality of people including the subject and the cook may be provided.

[0137] Also, the presentation and ordering of this measure may be performed for each meal, or may be performed collectively for a plurality of meals (for example, for one week).

[0138] Also, the cooked intake product is not limited to a dish that requires no steps by the cook or the subject, and may include a dish for which some steps are performed. For example, the steps may include warming by a microwave oven or hot water, adding the enclosed sauce or seasonings to the dish, cutting the dish to make it easier to eat, etc.

[0139] Note that the dietary guidance system 10 includes a delivery service, and the delivery service may provide cooked food.

[0140] If the set first period has not ended and the behavior change stage has not been changed (No in S132), the cooked intake product(s) will also be provided in the next meal (S131).

[0141] Note that the transition from the interest stage to the preparation stage of the behavior change stage can be determined based on changes in behavior information or changes in biological information. For example, when there are changes in behavior information such as the usual food choices (e.g., the amount of seasoning used for lunch decreases, the choice of cooked intake products with high salt content decreases), it may be determined that the stage has shifted. Or, when there are changes in biological information such as a decrease in blood pressure or a decrease in weight, it may be determined that the stage has shifted.

[0142] On the other hand, when the set first period has ended or the behavior change stage has shifted from the interest stage to the preparation stage (Yes in S132), semi-cooked intake product(s) will be provided in the next meal to let the cook learn to cook low-salt meals (S133).

[0143] Semi-cooked intake products are intake products that have been cooked to a certain extent. That is, semi-cooked intake products are intake products with more cooking steps (cooking operations) than cooked intake products in the same dish. For example, semi-cooked intake products may include measured seasonings and ingredients. Or, semi-cooked intake products may include seasoned ingredients that require heat cooking. Or, semi-cooked intake products may include a combination of cooked intake products of some items and the ingredients of the remaining items among multiple items.

[0144] The method of providing a semi-cooked intake product is the same as the method of providing a cooked intake product. However, when the method of providing a semi-cooked intake product includes ingredients or seasonings, such ingredients or seasonings may be delivered by mail, or may not be delivered by mail, and the necessary ingredients or seasonings and their amounts may be indicated. In the latter case, for example, the cook may use the ingredients or seasonings available at home, or may purchase the ingredients or seasonings at any store.

[0145] If the set second period has not ended and the behavior modification stage has not changed (No in S134), the semi-cooked intake product (group) will also be provided in the next meal (S133).

[0146] Note that the transition from the preparation period to the execution period of behavior modification can be determined based on changes in behavior information or changes in biological information. For example, in the cook's usual cooking, if there is a change in the cook's behavior information, such as a decrease in the amount of seasonings used or a change to a cooking method using seasonings other than salt (e.g., spiciness or umami), it may be determined that the stage has shifted. Alternatively, if there is a change in biological information such as a decrease in the blood pressure value or weight of the subject over the first and second periods, it may be determined that the stage has shifted.

[0147] On the other hand, when the set second period has ended, or when the behavior modification stage has shifted from the preparation period to the execution period (Yes in S134), in the next meal, in order to have the cook cook a low-salt diet by themselves, the cooking method and ingredients of the intake product are provided as a meal (S135).

[0148] Note that the intake product provided in the third period is not limited to the cooking method and ingredients, and may be an intake product with more cooking steps (cooking operations) in the same dish than the intake product provided in the second period.

[0149] Note that the cooking method and the method of providing ingredients provided in the third period may be the same as the method of providing the cooked intake product. Instead of home delivery of ingredients or seasonings, etc., the necessary ingredients or seasonings and their amounts may be displayed. In that case, for example, the cook may use the ingredients or seasonings at home, or may purchase the ingredients or seasonings at any store.

[0150] Thereafter, the provision of this cooking method and ingredients (S135) continues. Specifically, the provision of the cooking method and ingredients (S135) continues even after the end of a predetermined third period or after the action modification stage shifts from the execution period to the maintenance period.

[0151] For example, the shift from the execution period to the maintenance period can be determined based on changes in action information or changes in biological information. For example, when there is a change in the cook's action information such as incorporating low-salt cooking in the cook's usual cooking, it may be determined that the stage has shifted. Alternatively, when there is a change in biological information such as a decrease in the blood pressure value or weight of the subject over the first, second, and third periods, it may be determined that the stage has shifted.

[0152] Here, the dish(es) provided in the first period, the second period, and the third period include the same dish. That is, in each period, a cooked intake product of the same dish, a semi-cooked intake product, and a cooking method and ingredients are provided. Note that it is not always necessary for the same dish to be included in all periods, and the same dish may be included in two or more periods.

[0153] Also, the lengths of the first period and the second period may be set by the subject or the cook, or may be set by a supervisor (such as a doctor or a dietitian), or may be set by a family member living with the subject, etc.

[0154] As described above, the dietary guidance system 10 according to the present embodiment determines measures regarding the diet of the target person based on the lower of the behavior change stage of the target person and the behavior change stage of the cook. As a result, by using measures adapted to the lower behavior change stage, it is possible to suppress a decrease in motivation of the person with the lower behavior change stage and effectively raise the behavior change stage. Thereby, the dietary guidance system 10 can effectively provide dietary guidance.

[0155] Also, in each of the first period, the second period, and the third period, a cooked intake product, a semi-cooked intake product or material, and an uncooked food ingredient are provided. As a result, in a state where the behavior change stage is low, the labor of the cook can be reduced, so that the motivation of the cook to continue dietary guidance can be maintained or improved. Also, by gradually increasing the labor of the cook, the motivation of the cook to continue dietary guidance can be maintained or improved.

[0156] Also, in the first period, the target person and the cook can, for example, taste the flavor of a low-salt diet. As a result, for example, among the dishes provided in the first period, the cook can cook the dishes that suit the taste of the target person in the second period or the third period. Thereby, it is possible to suppress the occurrence of a situation where the dishes cooked by the cook with great effort do not suit the taste of the target person and the motivation of the cook decreases. Also, since the target person and the cook can get used to the taste of the low-salt diet in the first period, it is possible to suppress the occurrence of a situation where the dishes in the second period or the third period do not suit the taste of the target person. Furthermore, once a cooked dish is provided, even if the cooking in the second period or the third period cannot be done well, it can be recognized that there is a problem with the cooking rather than with the low-salt diet itself, so that it is possible to suppress a decrease in the evaluation of the low-salt diet itself. In this way, the dietary guidance system 10 can effectively provide dietary guidance.

[0157] (Modification 1) The determination in step S132 shown in FIG. 13 may be made based on the responses to the questionnaires for the target person and the cook. FIG. 15 is a flowchart of the measure determination process by the measure determination unit 107 in this case. The process shown in FIG. 15 is different from the process shown in FIG. 13 in that step S132 is replaced by step S132A.

[0158] As shown in FIG. 15, when the server 100 receives a response in the questionnaire for the target person and the cook indicating that the first period has ended (proceed to the next stage) (Yes in S132A), the server 100 may determine that the first period has ended (proceed to the next stage). Note that the questionnaire may be conducted every time the period set as the first period (for example, one week) elapses.

[0159] In addition, in the questionnaire, the end of the first period may be directly answered, or it may be determined whether to end the first period based on the response content of the questionnaire. For example, when responses such as the target person and the cook no longer having a negative perception of the taste of reduced salt, or the taste of conventional meals or restaurant meals feeling salty are confirmed, the process may proceed to the next stage.

[0160] Note that in FIG. 15, only step S132 is replaced, but responses to the questionnaires for the target person and the cook may similarly be used in step S134. In this case, for example, when learning by the cook regarding the amount of seasonings usually used or the method of seasoning is confirmed, the process may proceed to the next stage.

[0161] Similarly, responses to the questionnaires for the target person and the cook may be used for the end of the third period. Also, the questionnaire may be conducted for either the target person or the cook.

[0162] In addition, in the determination of each period, the determination of stage transition may be made taking into account both the determination based on the above-described behavior information or biological information and the response to the questionnaire.

[0163] (Modification Example 2) FIG. 16 is a diagram showing a modification example of the measures provided in each period. As shown in FIG. 16, for example, either the first period (providing a cooked intake product) or the second period (providing a semi-cooked intake product) may be used. For example, the one period is included in the period of interest.

[0164] Also, the third period may correspond to the preparation period and the execution period. In this case, as shown in FIG. 16, before presenting the cooking method, in the first half of the preparation period, for example, cooking methods or ways of eating centered on plating such as "reduce the amount of soup by half", "reduce the frequency of fried foods", "increase the menu of fatty fish" may be presented to the target person and the cook.

[0165] Also, in the second half of the preparation period, as a meal offering, a salt-free or low-salt alternative dish may be presented to the target person and the cook. Thereby, even when a low-salt menu is not used, the salt intake of the target person can be reduced, so that salt reduction can be achieved. Also, it is possible to avoid hunger due to insufficient food intake of the target person.

[0166] (Modification Example 3) FIG. 17 is a diagram showing a modification example of the measures provided in each period. As shown in FIG. 17, for example, either the first period (providing a cooked intake product) or the second period (providing a semi-cooked intake product) may be used. For example, the one period is included in the period of interest. Also, in the example shown in FIG. 17, the third period corresponds to the preparation period.

[0167] Also, whether to use either the first period (providing a cooked intake product) or the second period (providing a semi-cooked intake product), or both, may be set according to the wishes of the target person or the cook.

[0168] (Modification Example 4) FIG. 18 is a flowchart showing an example of the timing for determining the above-described behavior modification stage and determining the measures.

[0169] As shown in FIG. 18, when a predetermined action of the target person is confirmed (Yes in S151), or when a predetermined number of days (for example, one week) has elapsed (Yes in S152), the server 100 may perform determination of the behavior transformation stage (S153) and determination of measures regarding diet (S154).

[0170] Here, the predetermined action detected in step S151 is, for example, an action that affects the blood pressure of the target person, such as "high salt intake". Note that the predetermined action may be "smoking or excessive drinking" or the like, which is defined in the guidance items. Further, the detection of these actions is performed, for example, based on the action information of the target person. For example, when it is shown by the eating information that the above predetermined action has been performed, the predetermined action is detected.

[0171] Thereby, when the dietary guidance system 10 detects a predetermined action that affects the physical condition of the target person, for example, it can promptly feedback this to the target person and the cook. Thereby, it is possible to suppress the target person from performing a predetermined action and to promptly determine appropriate measures.

[0172] (Other modifications) In the above description, the server 100 has a function of determining the behavior transformation stage of the target person and the cook, but it may not have this function and may acquire the behavior transformation stage of the target person and the cook determined by other devices.

[0173] Also, the configuration shown in FIG. 7 and the like is an example, and part or all of the functions included in the above-described server 100 may be included in other devices (for example, the terminal devices 300a or 300b).

[0174] Also, in the above description, an example of displaying information is shown as a method of notifying information to the target person or the cook, but voice or other methods may be used.

[0175] Also, in the configuration shown in FIG. 7 and the like, an example was described in which the subject and the cook use different terminal devices 300a and 300b. However, the same terminal device may be used, or only one of the subject and the cook may operate the terminal device. That is, the dietary guidance system 10 may include a terminal device used by at least one of the subject and the cook.

[0176] [Summary] As described above, the dietary guidance system 10 according to the present embodiment includes an acquisition unit (for example, the stage determination unit 106) that acquires the first behavior change stage of the subject of dietary guidance and the second behavior change stage of the cook who cooks the subject's meal, and the first behavior change stage and the second behavior change stage. And a determination unit (for example, the measure determination unit 107) that determines measures regarding the subject's meal based on the lower third behavior change stage.

[0177] According to this, measures regarding the subject's meal are determined based on the lower third behavior change stage among the first behavior change stage and the second behavior change stage. Therefore, by using measures adapted to the lower behavior change stage, it is possible to suppress a decrease in motivation of the lower behavior change stage and effectively raise the behavior change stage. As a result, the dietary guidance system 10 can effectively provide dietary guidance.

[0178] For example, as shown in FIGS. 14, 16, and 17, when the third behavior change stage is the first stage, the determination unit (for example, the measure determination unit 107) determines, as a measure, a first measure regarding the cooking of the subject's meal. When the third behavior change stage is the second stage higher than the first stage, a second measure regarding the cooking of the subject's meal is determined as a measure. The first measure requires less effort in cooking by the cook than the second measure. According to this, the dietary guidance system 10 can provide measures adapted to the behavior change stage. In particular, in a state where the behavior change stage is low, the effort of the cook can be reduced, so that the motivation of the cook to continue dietary guidance can be maintained or improved.

[0179] For example, as shown in FIG. 14, when the third behavior modification stage is the third stage higher than the second stage, the determination unit (for example, the policy determination unit 107) determines, as a policy, a third policy regarding the cooking of the target person's meals, and the third policy requires more cooking effort by the cook than the second policy.

[0180] According to this, the dietary guidance system 10 can provide policies tailored to the behavior modification stage. In particular, by gradually increasing the cook's effort, the motivation for the cook to continue dietary guidance can be maintained or improved.

[0181] For example, as shown in FIG. 14, the first policy is that the cooked dishes are provided to the target person and the cook, the second policy is that partially cooked ingredients are provided to the cook and the cook performs some cooking, and the third policy is that uncooked ingredients are provided to the cook and the cook performs the cooking. According to this, the dietary guidance system can provide policies tailored to the behavior modification stage.

[0182] For example, the partially cooked ingredients include pre-measured seasonings. According to this, the dietary guidance system can effectively reduce the cook's effort.

[0183] For example, the dishes provided to the target person are the same for the first policy and the second policy. According to this, in the low stage where the cooking effort is small, the target person can try the dishes and can become proficient in cooking. Therefore, it is possible to suppress the occurrence of situations such as the cooked dishes not suiting the target person's taste, so that the motivation for the cook and the target person to continue dietary guidance can be maintained or improved.

[0184] For example, an acquisition unit (e.g., the stage determination unit 106) determines a first behavior transformation stage based on at least one of the behavior information, biological information, and target information of the target person, and determines a second behavior transformation stage based on at least one of the behavior information and target information of the cook, thereby acquiring the first behavior transformation stage and the second behavior transformation stage. For example, as shown in FIG. 18, the acquisition unit (e.g., the stage determination unit 106) updates the first behavior transformation stage and the second behavior transformation stage every time a predetermined number of days elapses, and the determination unit (e.g., the measure determination unit 107) updates the measures every time a predetermined number of days elapses.

[0185] According to this, the dietary guidance system 10 can update the behavior transformation stage and the measures regularly.

[0186] For example, as shown in FIG. 18, when it is confirmed that a predetermined behavior has been performed based on the behavior information of the target person, (i) the acquisition unit (e.g., the stage determination unit 106) updates the first behavior transformation stage and the second behavior transformation stage regardless of the elapse of a predetermined number of days, and (ii) the determination unit (e.g., the measure determination unit 107) updates the measures regardless of the elapse of a predetermined number of days.

[0187] According to this, the dietary guidance system 10 can promptly feedback this to the target person and the cook when, for example, a predetermined behavior that affects the physical condition of the target person is detected. Thereby, it is possible to suppress the target person from performing a predetermined behavior and promptly determine appropriate measures. For example, the predetermined behavior includes high-salt intake.

[0188] Further, the terminal device (e.g., the terminal device 300a or 300b) according to the present embodiment includes an acquisition unit (e.g., the communication unit 312) that acquires information indicating measures regarding the diet of the target person determined based on the lower third behavior transformation stage among the first behavior transformation stage of the target person for dietary guidance and the second behavior transformation stage of the cook who cooks the target person's meal, and a presentation unit (e.g., the display unit 318) that presents the measures to the target person or the cook.

[0189] According to this, based on the lower third behavior modification stage among the first behavior modification stage and the second behavior modification stage, measures regarding the subject's diet are determined. Therefore, by using measures adapted to the lower behavior modification stage, it is possible to suppress the decrease in motivation of the lower behavior modification stage and effectively raise the behavior modification stage. As a result, the dietary guidance system using the terminal device can effectively provide dietary guidance.

[0190] [Others] In addition, in the above embodiment and its variations, each component may be configured by dedicated hardware or may be realized by executing a software program suitable for each component. Each component may be realized by a program execution unit such as a CPU or a processor reading and executing a software program recorded on a recording medium such as a hard disk or a semiconductor memory.

[0191] The present disclosure may be realized as the above program (software program). Further, this program may be executed by being downloaded from a server or the like, or may be executed by reading a program recorded on a predetermined recording medium (for example, an optical disk such as a CD-ROM, a magnetic disk, a semiconductor memory, etc.).

[0192] Also, the computer that executes this program may be singular or plural. That is, centralized processing may be performed, or distributed processing may be performed.

[0193] The present disclosure may be realized as the method shown above. Further, it may be a computer program that realizes these methods by a computer, or may be a digital signal composed of the above computer program.

[0194] As described above, the embodiments have been described as examples of the technology in the present disclosure. For that purpose, the accompanying drawings and detailed descriptions have been provided.

[0195] Therefore, among the components described in the accompanying drawings and the detailed description, there may be not only the components essential for solving the problems, but also the components not essential for solving the problems for the purpose of exemplifying the above technology. Therefore, just because those non-essential components are described in the accompanying drawings or the detailed description, it should not be immediately determined that those non-essential components are essential.

[0196] Also, since the above-described embodiments are for exemplifying the technology in the present disclosure, various changes, replacements, additions, omissions, etc. can be made within the scope of the claims or the equivalent scope thereof.

Industrial Applicability

[0197] The present disclosure is applicable to a dietary guidance system and the like.

Explanation of Reference Numerals

[0198] 10 Dietary guidance system 100 Server 101 Data acquisition unit 102 Biometric index generation unit 103 Behavior index generation unit 104 Cooking behavior index generation unit 105 Index recording unit 106 Stage determination unit 107 Measure decision unit 108 Measure recording unit 201a, 201b Wearable device 202 Healthcare device 203 Indoor sensing device 204 Cooking appliance 300, 300a, 300b, 300c Terminal device 311 Speaker 312 Communication unit 313 Touch panel 314 Fingerprint sensor 315 Face recognition sensor 316 Battery 317 Power supply unit 318 Display unit 319 Control unit 320 Memory unit 321 GPS 322 Three-axis acceleration sensor 323 Three-axis angular velocity sensor 324 Proximity sensor 325 Magnetic sensor 326 Ambient light sensor 327 Microphone 328 Camera 400 Network

Claims

1. An acquisition unit that acquires a first behavior change stage of a person subject to dietary guidance and a second behavior change stage of a cook who cooks the diet of the person; (1) When the lower third behavior change stage among the first behavior change stage and the second behavior change stage is the first stage, as a measure regarding the diet of the person, a first measure regarding the cooking of the diet of the person is determined; (2) When the third behavior change stage is a second stage higher than the first stage, a determination unit that determines a second measure regarding the cooking of the diet of the person as the measure; The first measure requires less cooking effort by the cook than the second measure Dietary guidance system.

2. The determination unit When the third behavior change stage is a third stage higher than the second stage, as the measure, a third measure regarding the cooking of the diet of the person is determined; The third measure requires more cooking effort by the cook than the second measure The dietary guidance system according to Claim 1.

3. The first measure is that cooked dishes are provided to the person and the cook; The second measure is that partially cooked ingredients are provided to the cook and partial cooking is performed by the cook; The third measure is that uncooked ingredients are provided to the cook and cooking is performed by the cook The dietary guidance system according to Claim 2.

4. The partially cooked ingredients include measured seasonings The dietary guidance system according to Claim 3.

5. The dishes provided to the person are the same for the first measure and the second measure The dietary guidance system according to Claim 1.

6. The acquisition unit determines the first behavior change stage based on at least one of the behavior information, biological information, and target information of the person, and determines the second behavior change stage based on at least one of the behavior information and target information of the cook, thereby acquiring the first behavior change stage and the second behavior change stage; The acquisition unit updates the first behavior change stage and the second behavior change stage every time a predetermined number of days elapses; The determination unit updates the measure every time the predetermined number of days elapses The dietary guidance system according to Claim 1.

7. When it is confirmed that a predetermined action has been performed based on the action information of the subject, (i) the acquisition unit updates the first action transformation stage and the second action transformation stage regardless of the elapse of the predetermined number of days, and (ii) the determination unit updates the measure regardless of the elapse of the predetermined number of days. The dietary guidance system according to claim 6.

8. The predetermined action includes high-salt intake. The dietary guidance system according to claim 7.

9. A control method for a dietary guidance system having one or more processors, the one or more processors acquire a first action transformation stage of a subject of dietary guidance and a second action transformation stage of a cook who cooks the subject's meal, when the lower of the first action transformation stage and the second action transformation stage, i.e., the third action transformation stage, is the first stage, determine a first measure regarding the cooking of the subject's meal as a measure regarding the subject's meal, when the third action transformation stage is a second stage higher than the first stage, determine a second measure regarding the cooking of the subject's meal as the measure, the first measure requires less effort in cooking by the cook than the second measure Control method.

10. A program for causing a computer to execute the control method according to claim 9.

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