Rokumi Diet Support Program

Abstract

To provide a Rokumi dietary support program that supports the Rokumi dietary method for making the body healthy through the Rokumi tastes. [Solution] The program causes a computer to execute the following steps: a system determination step of comparing body temperature values ​​measured at the triceps calf area of ​​the left and right legs of a subject, and determining that the smaller body temperature value is a left system if it is the right calf or a right system if it is the left calf; a trunk six parts body temperature acquisition step of acquiring body temperature values ​​of the subject's six trunk parts; and a six taste determination step of associating the six trunk parts with the six tastes as follows: spiciness for the right chest, bitterness for the left chest, sweetness for the right abdomen, sourness for the left abdomen, umami for the right lower abdomen, and saltiness for the left lower abdomen, and determining the one part of the trunk six parts with the smallest body temperature value for a left-handed subject and determining that one of the six tastes corresponding to this one part is suitable for ingestion or treatment; and determining the one part of the trunk six parts with the largest body temperature value for a right-handed subject and determining that one of the six tastes corresponding to this one part is suitable for ingestion or treatment.

Description

[Technical Field]

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

[0002] Dietary therapy originally emphasizes diet as one of the causes of illness, and that unbalanced food intake leads to illness, while insufficient food intake leads to illness. The present applicant has invented a dietary support program that derives the three major nutrients according to a person's physical condition and provides guidance on how to take in nutrients that are appropriate for that person, in order to restore biological balance through improved dietary intake methods (Patent Document 1). The invention in Patent Document 1 derives which nutrients should be restricted or taken in based on the relationship between the triple burner and the three major nutrients. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 7120676 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention was completed through further research into the relationship between the trunk, the five internal organs, and taste, and aims to provide a Six Flavors Diet Support Program that can identify the six flavors that are appropriate for a person's physical condition and support the Six Flavors Diet to bring the body into a healthy state through the six flavors. [Means for solving the problem]

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

[0006] The Six Flavors Diet Method devised by the inventor is a method of deriving the six flavors that are suitable for a person's current physical condition in order to bring about a healthy body state based on the concept of Oriental medicine, and of providing guidance and support to activate the five internal organs using those six flavors. Based on the concept of traditional Chinese medicine, the inventor divided the trunk into six areas that act as reaction points for the five internal organs, creating six trunk parts, and discovered that the five internal organs prefer six tastes. He then came to the conclusion that by comparing the body temperature values ​​of the six trunk parts, the state of the five internal organs can be known, and six tastes suitable for activating the five internal organs can be determined, leading to the completion of this invention. Furthermore, the inventor combined the phrenological facial shapes of I Ching and divided the face into six parts that correlate with the six parts of the trunk to create the six parts of the face, and found that there is a commonality between the reactions that appear in the six parts of the trunk and the reactions that appear in the six parts of the face. He verified that even when the six tastes determined in the six parts of the trunk are treated in the six parts of the face, good results are achieved for the living body.

[0007] That is, the present invention provides: A computer-readable program for supporting a six-flavor diet to derive six flavors suitable for a person's physical condition and activate the five internal organs with the six flavors, On the computer, a system determination step of comparing body temperature values ​​measured at the triceps cruris of the left and right legs of the subject, and determining the system of the subject based on the smaller body temperature value as the left system if it is the right leg lower leg, and the right system if it is the left leg lower leg; a step of acquiring body temperature values ​​measured at each of the six trunk parts of the subject, the six trunk parts being defined as six parts connected to the five internal organs, the six trunk parts being the right chest, left chest, right abdomen, left abdomen, right lower abdomen, and left lower abdomen; The relationship between the six parts of the trunk and the six tastes is as follows: right chest corresponds to spiciness, left chest corresponds to bitterness, right abdomen corresponds to sweetness, left abdomen corresponds to sourness, right lower abdomen corresponds to umami, and left lower abdomen corresponds to saltiness. The following judgments are made: (A) For left-handed subjects, the temperature values ​​of the six trunk regions are compared to determine the one trunk region with the lowest value, and one of the six tastes corresponding to this one trunk region is suitable for ingestion or treatment. (B) For right-sided subjects, the body temperature values ​​of the six trunk regions are compared to determine the one trunk region with the maximum value, and one of the six tastes corresponding to this one trunk region is suitable for ingestion or treatment. a six taste determination step for determining that This is a Rokumi diet support program to help you put the Rokumi diet into practice.

[0008] In the Rokumi Diet Support Program, Further comprising a treatment site presenting step, The treatment site presenting step includes: The subject's face is divided into six parts, which are the upper right part of the face, the upper left part of the face, the middle right part of the face, the middle left part of the face, the lower right part of the face, and the lower left part of the face. The relationship between the six parts of the trunk and the six parts of the face is as follows: the right chest corresponds to the upper right part of the face, the left chest corresponds to the upper left part of the face, the right abdomen corresponds to the middle right part of the face, the left abdomen corresponds to the middle left part of the face, the right lower abdomen corresponds to the lower right part of the face, and the left lower abdomen corresponds to the lower left part of the face. The method may be configured to present a part of the six parts of the face corresponding to one part of the six parts of the trunk determined in the six taste determination step as the part to be treated by contacting a food ingredient or substance with one of the six tastes determined in the six taste determination step. [Effects of the Invention]

[0009] According to the present invention, the current physical condition of a subject can be assessed, and the six tastes suitable for activating the five internal organs can be determined from the assessment results, and the biological balance can be restored to a normal state by ingesting or using a food or substance with one of the six tastes. Therefore, it is possible to provide guidance and support for a six-taste diet that activates the body's innate power with the appropriate six tastes according to the subject's current physical condition. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 2 is a schematic diagram showing a block configuration of a measurement device. [Figure 2] An explanatory diagram showing each step of the Rokumi diet program. [Figure 3] 1A and 1B are schematic diagrams showing examples of body temperature measurement sites on a subject, where FIG. 1A is a schematic diagram of the front of the body, and FIG. 1B is a schematic diagram of the back of the body. [Figure 4] This is a schematic diagram showing the relationship between the five internal organs, six bowels, and six tastes in the six parts of the trunk. [Figure 5] FIG. 1 is a schematic diagram showing the correlation between the six parts of the trunk and the six parts of the face. [Figure 6] 1 is a table showing the results of the FFD test and grip strength measurement of the subjects. DETAILED DESCRIPTION OF THE INVENTION

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

[0012] A measuring device for executing the program will now be described. As shown in FIG. 1, the body temperature of a predetermined part of subject M is measured by a temperature measuring device 2, and the temperature value is transmitted wirelessly from the temperature measuring device 2 to the measurement device 1. In this embodiment, since strong muscle tension leads to poor blood circulation and a drop in the temperature of that part, a method is adopted in which the body temperature values ​​of the body parts are compared to determine the current physical condition of subject M. The temperature measuring device 2 measures the body temperature value using a non-contact infrared temperature sensor, but various temperature measurement means can be used as long as they can measure body temperature in a non-contact or contact manner. The measurement device 1 stores the six-flavor diet support program of this embodiment, and by executing this program, the six flavors appropriate for subject M's current physical condition are derived based on the body temperature value of the predetermined part of subject M.

[0013] The measuring device 1 can be configured as a personal computer, tablet device, or the like, and mainly comprises a communication unit 11, an operation unit 12, a display unit 13, a memory unit 14, and a control unit 15. The communication unit 11 has the function of communicating with the temperature measuring device 2, the Internet, etc., via Bluetooth (registered trademark), Wi-Fi (registered trademark), or other wireless communication methods. The operation unit 12 is an input device such as a touch panel, mouse, or keyboard, and accepts operation input from the user (practitioner). The display unit 13 forms the display screen of the measuring device 1 and is configured, for example, as a touch panel screen. This display unit 13 displays basic measurement screens, assessment results, etc., upon launching the Rokumi Diet Method application (hereinafter referred to as the "Rokumi Diet Method app"), which is configured by the Rokumi Diet Method support program of this embodiment. The memory unit 14 is configured by memories such as ROM and RAM, and stores application programs, control and communication programs, data, etc. The Rokumi Diet Method app is stored in this memory unit 14. The control unit 15 is equipped with a calculation device such as an MPU, controls the operation of the measurement device 1, and constitutes a computer that can execute the programs stored in the storage unit .

[0014] Next, the configuration and operation of the Rokumi Diet Method app will be described. As shown in Figure 2, the Six Tastes Diet Method app has (1) a system determination step, (2) a step of acquiring the body temperature values ​​of the six trunk parts, (3) a step of determining the six tastes, and (4) a step of presenting the treatment area. The areas of the human body (subject) are shown in Figures 3 to 5.

[0015] (1) The system determination step is a step for determining whether the subject is a left-handed or right-handed person. Specifically, the body temperatures measured at the triceps cruris of the left and right legs of the subject are compared, and the smaller body temperature value is determined as a left-handed person if it is the right leg lower leg, and as a right-handed person if it is the left leg lower leg.

[0016] Here, the terms "system" (left system, right system) refer to the following: In traditional Chinese medicine, the bladder system is a meridian that controls all five internal organs. To determine whether the system is right or left, the stagnation of qi and blood in the meridian's flow is determined by whether it is on the left or right side. Meridians exist on both the left and right sides, including a meridian that runs from the right lower limb to the left upper limb and a meridian that runs from the left lower limb to the right upper limb. The inventors define the meridian from the right lower limb as the left system and the meridian from the left lower limb as the right system. Strong muscle tension leads to poor blood circulation, resulting in a drop in body temperature in that area, and the lower temperature difference primarily has a negative effect. Therefore, the present invention compares the temperatures of the triceps calves of the left and right legs, and if the lower temperature is on the right side, it is determined to be a left system; if it is on the left side, it is determined to be a right system. When comparing body temperature measurements in the left system, the lower one is used as the reference, while when comparing body temperature measurements in the right system, the higher one is used as the reference.

[0017] In the system determination step, the body temperature is measured at the locations (L, R) slightly inside the center of the triceps surae muscles on the left and right legs of the subject, as shown in Figure 3(b).The rule is to measure the body temperature in order from the right leg to the left leg.

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

[0019] Then, in the step of acquiring body temperature values ​​of six trunk parts, the body temperature values ​​of each part of the six trunk parts of the subject are measured and acquired. The body temperature measurement positions include, for example, the midpoint between the coracoid process and the right nipple on the right chest, the midpoint between the coracoid process and the left nipple on the left chest, the midpoint between the coracoid process and the left nipple on the right abdomen, the midpoint three fingers below the ninth costal cartilage on the right abdomen on the right abdomen, the midpoint three fingers below the ninth costal cartilage on the left abdomen on the left abdomen, the midpoint between the anterior superior iliac spine and the pubic symphysis on the right lower abdomen on the right, and the midpoint between the anterior superior iliac spine and the pubic symphysis on the left lower abdomen on the left.

[0020] (3) The six taste determination step is a step of deriving six tastes appropriate for the subject's current physical condition in correspondence with the six trunk parts. As shown in Figure 4, the relationship between the six trunk parts and the six tastes is as follows: right chest (A) corresponds to spiciness, left chest (B) corresponds to bitterness, right abdomen (C) corresponds to sweetness, left abdomen (D) corresponds to sourness, right lower abdomen (E) corresponds to umami, and left lower abdomen (F) corresponds to saltiness. Then, in the six taste determination step, the following determination is made based on the body temperature values ​​acquired in the six trunk parts body temperature value acquisition step, depending on the system determined in the system determination step. (A) In left-handed subjects, the body temperature values ​​of the six trunk parts are compared to determine the one part of the six trunk parts with the smallest value, and one of the six tastes corresponding to this one part of the six trunk parts is determined to be suitable for ingestion or treatment. (B) In right-sided subjects, the body temperature values ​​of the six trunk regions are compared to determine the one trunk region with the maximum value, and one of the six tastes corresponding to this one trunk region is determined to be suitable for ingestion or treatment. For example, if one of the six trunk regions is determined to be the right chest region, the six tastes suitable for ingestion or treatment are determined to be pungency.

[0021] (4) The treatment site presenting step is a step of presenting a treatment site by contacting a food material or substance of one of the six tastes determined in the six taste determining step with the skin of the subject. In the treatment site presenting step, the subject's face is divided into six parts, which are referred to as six facial parts. The six facial parts are the upper right facial part, the upper left facial part, the middle right facial part, the middle left facial part, the lower right facial part, and the lower left facial part. For example, as shown in the face in Figure 5, the upper right side of the face (a) is the range from the hairline on the right side of the midline to the eyebrows, the upper left side of the face (b) is the range from the hairline on the left side of the midline to the eyebrows, the middle right side of the face (c) is the range from the eyebrows on the right side of the midline to under the nose, the middle left side of the face (d) is the range from the eyebrows on the left side of the midline to under the nose, the lower right side of the face (e) is the range from under the nose on the right side of the midline to the base of the mandible, and the lower left side of the face (f) is the range from under the nose on the left side of the midline to the base of the mandible.

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

[0023] Here, the above content will be explained in more detail. · Six parts of the trunk and five internal organs The six parts of the trunk are areas that the inventor discovered to be reaction points related to the five viscera and six bowels based on traditional Chinese medicine concepts and experience. In traditional Chinese medicine, the five viscera refer to the lungs, heart, spleen, liver, and kidneys, and the six bowels refer to the large intestine, small intestine, stomach, gallbladder, triple burner, and bladder. The inventor included the pericardium in the viscera and associated them with the trunk. That is, as shown in Figure 4, the reaction points of the five viscera and six bowels in the six parts of the trunk are as follows: right chest (A) corresponds to "lungs and large intestine," left chest (B) to "heart and small intestine," right abdomen (C) to "spleen and stomach," left abdomen (D) to "liver and gallbladder," right lower abdomen (E) to "pericardium and triple burner," and left lower abdomen (F) to "kidneys and bladder."

[0024] ·Rokumi There are five tastes: spiciness, bitterness, sweetness, sourness, and saltiness. Although spiciness is perceived by the senses, not by the sense of taste, the inventor has identified six tastes, including the five tastes including spiciness and umami. The inventor also believes that taste has the following effects: "Spicy" has a divergent effect. The divergent effect of spicy food refers to the action of releasing qi from the surface of the body and causing sweating. Bitterness has a yin-firming effect. The yin-firming effect of bitterness is characterized by its ability to dry and firm dampness and clear heat and soothe. The dry and firming effect of bitterness refers to the removal of excess moisture from stool and the hardening of things that have become too soft. The heat-clearing and soothing effect of bitterness refers to the removal of excessive heat from the chest and the calming and tranquilizing effect. Sweetness has a relaxing effect. The relaxing effect of sweetness refers to its ability to relax muscle and mental tension. Sourness has both astringent and astringent effects. The astringent effect of sourness is that it tightens things. The astringent effect of sourness is that it hardens things and makes them difficult to release. Umami has a restorative effect. The restorative effect of umami refers to its ability to restore physical and mental health when the immune system is weakened. Salty food has a softening effect. The softening effect of salty food refers to its ability to soften hard lumps.

[0025] Six tastes and five internal organs The functions of the five internal organs that affect the muscles and skin include "tension in the lungs," "hardening in the heart," "relaxation in the spleen," "elasticity in the liver," "stability in the pericardium," and "tension in the kidneys." Based on this, the following can be said: "The lungs like spicy tastes, and if there is a lack of spicy taste, the venting and sweating functions decrease." In this case, the venting effect of spicy taste can be utilized to maintain normal tension. "The heart likes bitterness, and if there is a lack of bitterness, it becomes loose and too soft." In this case, the firming effect of bitterness can be applied to bring about normal hardening. "The spleen likes sweet things, and if there is a lack of sweetness, it will not relax." By applying the soothing effect of sweetness in this case, normal relaxation can be achieved. "The liver likes sourness, and if there is a lack of sourness, it loses its contractile force." By applying the astringent effect of sourness in this case, normal elasticity can be restored. "The pericardium likes umami, and when there is a lack of umami, it creates an unstable state." The restorative effect of umami at this time can be applied to bring about normal stability. "The kidneys like salty tastes, and when there is a lack of salty taste, tension increases." In this case, the softening effect of salty taste can be applied to restore normal tension.

[0026] From the above, the relationship between the six tastes in the six parts of the trunk, which are the reaction areas of the five internal organs, is as follows: the right chest corresponds to spiciness, the left chest to bitterness, the right abdomen to sweetness, the left abdomen to sourness, the right lower abdomen to umami, and the left lower abdomen to saltiness (see Figure 4).

[0027] Furthermore, the inventor combined the phrenological facial shapes of I Ching and divided the face into six parts that correlate with the six parts of the trunk to create the six parts of the face (see Figure 5), and considered that there is a commonality between the reactions that appear in the six parts of the trunk and the reactions that appear in the six parts of the face.The inventor then confirmed through the following verification that even when the six tastes determined in the six parts of the trunk are contacted and treated with the six parts of the face, good results are achieved for the living body.

[0028] <Verification of trunk flexibility and grip strength (muscle strength)> The effectiveness of the Six Flavors Diet Method was verified by measuring trunk flexibility and grip strength for a large number of subjects before and after they had a food ingredient or substance with one of the six flavors determined by the assessment results come into contact with an area on their face that was presented as the treatment site using the Six Flavors Diet Method app.

[0029] The six tastes used were spicy (mustard paste or ground wasabi), bitter (ground ginger), sweet (sugar), sour (100% lemon juice), umami (100% tomato juice), and salty (salt). The subjects were given the treatment of dissolving these ingredients or substances in water (approximately 15 ml) and applying (contacting) the solution to the designated areas on their face.

[0030] A finger floor distance (FFD) test was conducted to assess trunk flexibility. The FFD involved having the subject bend forward to their limit while standing to assess muscle tension. Specifically, before applying the six flavors, the subject was asked to bend forward, with the position of their fingertips at that point recorded as a baseline. Next, a food ingredient or substance representing one of the six flavors selected by the subject's judgment was applied to the skin on their face, and the subject was asked to bend forward. The distance (mm) the fingertips extended from the baseline was recorded. Grip strength measurements were performed using a grip strength meter to measure and record the grip strength of the subjects' right and left hands before and after applying a food ingredient or substance with one of the six tastes determined by the subject's judgment to the skin on their face.

[0031] Figure 6 shows the results of the grip strength measurements of the right and left hands, as well as the FFD measurements. The results showed that by applying the Rokumi determined by the Rokumi Diet Method app to the areas of the face designated as treatment sites, the FFD measurements showed that the position of the fingertips when bending forward extended in all subjects 1 to 6, confirming increased physical flexibility. While there was no change in grip strength in the left hand of subject 1, all other subjects 1 to 6 showed an increase in grip strength, confirming increased muscle strength. This proves that applying Rokumi determined on six areas of the trunk to six areas of the face also produces beneficial results for the body.

[0032] As described above, according to the six flavors diet support program of the present invention, the six flavors suitable for activating the five internal organs can be derived from the assessment results, and thereby guidance and support can be provided on the six flavors diet to restore the subject's biological balance to a normal state.

[0033] The present invention is not limited to the above-described embodiments, and can be modified within the scope of the claims and their equivalents. For example, the six taste determination step may be a determination to ingest a food material or substance with one of the six tastes as a result of the determination. The treatment site indicating step may indicate that the treatment site is the face. In this case, treatment may be performed by applying a food material or substance having one of the six tastes determined in the six taste determining step to the entire face or any part of the face. The treatment site presenting step may present one of the six trunk sites determined in the six taste determining step as the treatment site. In addition, the treatment site indicating step may indicate that the treatment site is the trunk. In this case, treatment may be performed by applying a food material or substance having one of the six tastes determined in the six taste determining step to the entire trunk or any part of the trunk. [Explanation of symbols]

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

Claims

[Claim 1] A computer-readable program for supporting a six-flavor diet to derive six flavors suitable for a person's physical condition and activate the five internal organs with the six flavors, On the computer, a system determination step of comparing body temperature values ​​measured at the triceps cruris of the left and right legs of the subject, and determining the system of the subject based on the smaller body temperature value as the left system if it is the right leg lower leg, and the right system if it is the left leg lower leg; a step of acquiring body temperature values ​​measured at each of the six trunk parts of the subject, the six trunk parts being defined as six parts connected to the five internal organs, the six trunk parts being the right chest, left chest, right abdomen, left abdomen, right lower abdomen, and left lower abdomen; The relationship between the six parts of the trunk and the six tastes is as follows: right chest corresponds to spiciness, left chest corresponds to bitterness, right abdomen corresponds to sweetness, left abdomen corresponds to sourness, right lower abdomen corresponds to umami, and left lower abdomen corresponds to saltiness. The following judgments are made: (A) For left-handed subjects, the body temperature values ​​of the six trunk regions are compared to determine the one trunk region with the minimum value, and one of the six tastes corresponding to this one trunk region is suitable for ingestion or treatment; (B) In a right-sided subject, the body temperature values ​​of the six trunk regions are compared to determine the one trunk region with the maximum value, and one of the six tastes corresponding to this one trunk region is suitable for ingestion or treatment. a six taste determination step for determining that A treatment site presenting step; Execute The treatment site presenting step includes: The subject's face is divided into six parts, which are the upper right part of the face, the upper left part of the face, the middle right part of the face, the middle left part of the face, the lower right part of the face, and the lower left part of the face. The relationship between the six parts of the trunk and the six parts of the face is as follows: the right chest corresponds to the upper right part of the face, the left chest corresponds to the upper left part of the face, the right abdomen corresponds to the middle right part of the face, the left abdomen corresponds to the middle left part of the face, the right lower abdomen corresponds to the lower right part of the face, and the left lower abdomen corresponds to the lower left part of the face. As a site to be treated by contacting a food material or substance having one of the six tastes determined in the six taste determination step, a site of the six facial parts corresponding to the site of the six trunk parts determined in the six taste determination step is presented. Rokumi diet support program.

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