Evaluation device, evaluation method, and evaluation program

Abstract

To provide an evaluation device, an evaluation method and an evaluation program capable of evaluating a nutritive value of the single piece cooking (e.g., seasoning food (e.g., a flavoring material to be cooked and eaten together with a food material, etc.)).SOLUTION: In this embodiment, a control part of an evaluation device includes the steps of: setting the single cooking; setting a plurality of nutrient contents in the set single cooking; determining the classification of the set single cooking according to a predetermined standard, acquiring the intake target amount of a plurality of nutrients corresponding to the determined classification from the target amount data relating to the intake target amount classified by classification and per nutrient; evaluating an intake state of the plurality of nutrients based on the set content and the acquired intake target amount; and evaluating a nutritive value of the set single piece food based on the obtained evaluation result.SELECTED DRAWING: Figure 5

Description

[Technical Field]

[0001] The present invention relates to an evaluation device, an evaluation method, and an evaluation program. [Background technology]

[0002] In recent years, evaluation of the nutritional value of food products (specifically, foods consumed as is or with only simple preparation) using the Nutrient Profiling System (NPS) and its labeling have been studied (see, for example, Patent Documents 1-3 and Non-Patent Document 1). In particular, an increasing number of countries are adopting Nutri-score as a labeling indicator. Here, NPS is a method for evaluating the amount of nutrients contained in food products based on scientific evidence and expressing the nutritional quality of the food products in an easy-to-understand manner for the purpose of prevention and health promotion. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] U.S. Patent No. 8,626,796 [Patent Document 2] International Publication No. 2021 / 83831 [Patent Document 3] Special Publication No. 2020-504362 [Non-patent literature]

[0004] [Non-Patent Document 1] Antonis Vlassopoulos et al., A nutrient profiling system for the (re)formulation of a global food and beverage portfolio, Eur J Nutr (2017) 56:1105-1122 Summary of the Invention [Problem to be solved by the invention]

[0005] However, conventional methods for evaluating the nutritional value of food products themselves have the drawback of making it difficult to evaluate the nutritional value of single dishes (such as single dishes made using seasoning foods (e.g., seasonings that are cooked and eaten together with ingredients)).

[0006] The present invention has been made in consideration of the above-mentioned problems, and aims to provide an evaluation device, evaluation method, and evaluation program that can evaluate the nutritional value of a la carte dishes (e.g., a la carte dishes made using seasoned foods (e.g., seasonings that are cooked and eaten together with ingredients)). [Means for solving the problem]

[0007] In other words, in order to solve the above-mentioned problems and achieve the object, the evaluation device of the present invention is an evaluation device equipped with a control unit, and the control unit is characterized by comprising: a dish setting means for setting a single dish; a content setting means for setting the content of multiple nutrients in the single dish set by the dish setting means; a classification determination means for determining the classification of the single dish set by the dish setting means in accordance with predetermined criteria; a target amount acquisition means for acquiring target intake amounts of the multiple nutrients corresponding to the classification determined by the classification determination means from target amount data related to the target intake amounts for each category and each nutrient; a nutrient evaluation means for evaluating the intake state of the multiple nutrients based on the content set by the content setting means and the target intake amounts acquired by the target amount acquisition means; and a nutritional value evaluation means for evaluating the nutritional value of the single dish set by the dish setting means based on the evaluation results obtained by the nutrient evaluation means.

[0008] In addition, in the evaluation device of the present invention, the content setting means may set the content of the multiple nutrients in the single dish taking into account the content of the multiple nutrients in the seasoning food used in making the single dish, and the nutritional value evaluation means may output the evaluation result of the nutritional value of the seasoning food.

[0009] In the evaluation device according to the present invention, the seasoning food may be a seasoning that is cooked and eaten together with ingredients necessary to prepare the a la carte dish.

[0010] In addition, in the evaluation device of the present invention, the nutrient evaluation means may calculate a score using a predetermined method and output the calculated score as the evaluation result of the intake state, and the nutritional value evaluation means may output a score based on the sum of the scores calculated by the nutrient evaluation means as the evaluation result of the nutritional value.

[0011] In addition, in the evaluation device according to the present invention, the control unit may further include a visualization execution means for visualizing the evaluation results obtained by either the nutrient evaluation means or the nutritional value evaluation means, or both.

[0012] In the evaluation device according to the present invention, the plurality of nutrients may include nutrients whose intake is recommended and nutrients whose intake is recommended to be restricted.

[0013] Furthermore, in the evaluation device of the present invention, the target intake data may be created by carrying out the following steps: 1) combining multiple classifications to create multiple menus consisting of multiple a la carte dishes; 2) calculating the contribution rate per meal of the nutrients in the menus for each classification linked to the menus and for each nutrient; and 3) calculating the target intake amounts for each classification and for each nutrient based on the contribution rates.

[0014] Furthermore, the evaluation method of the present invention is characterized in that the control unit of an information processing device equipped with a control unit executes the following steps: a dish setting step for setting a single dish; a content setting step for setting the content amounts of multiple nutrients in the single dish set in the dish setting step; a classification determination step for determining the classification of the single dish set in the dish setting step in accordance with predetermined criteria; a target amount acquisition step for acquiring target intake amounts of the multiple nutrients corresponding to the classification determined in the classification determination step from target amount data related to the target intake amounts for each category and each nutrient; a nutrient evaluation step for evaluating the intake status of the multiple nutrients based on the content amounts set in the content setting step and the target intake amounts acquired in the target amount acquisition step; and a nutritional value evaluation step for evaluating the nutritional value of the single dish set by the dish setting means based on the evaluation results obtained in the nutrient evaluation step.

[0015] Furthermore, the evaluation program of the present invention is characterized in that the control unit of an information processing device equipped with a control unit functions as: a dish setting means for setting a single dish; a content setting means for setting the content amounts of multiple nutrients in the single dish set by the dish setting means; a classification determination means for determining the classification of the single dish set by the dish setting means in accordance with predetermined criteria; a target amount acquisition means for acquiring target intake amounts of the multiple nutrients corresponding to the classification determined by the classification determination means from target amount data regarding the target intake amounts for each category and each nutrient; a nutrient evaluation means for evaluating the intake state of the multiple nutrients based on the content amounts set by the content setting means and the target intake amounts acquired by the target amount acquisition means; and a nutritional value evaluation means for evaluating the nutritional value of the single dish set by the dish setting means based on the evaluation results obtained by the nutrient evaluation means.

[0016] Furthermore, the recording medium according to the present invention is a non-transitory computer-readable recording medium having recorded thereon a program for causing a computer to function as the dish setting means, the content setting means, the classification determining means, the target amount obtaining means, the nutrient evaluation means, and the nutritional value evaluation means. In other words, the recording medium according to the present invention is a non-transitory computer-readable recording medium characterized by including programmed instructions for causing an information processing device (controller thereof) to execute the evaluation method. [Effects of the Invention]

[0017] According to the present invention, it is possible to evaluate the nutritional value of a la carte dishes (for example, a la carte dishes made using seasoned foods (for example, seasonings that are cooked and eaten together with ingredients)). [Brief explanation of the drawings]

[0018] [Figure 1] FIG. 1 is a diagram illustrating an example of the configuration of an evaluation device 100. As shown in FIG. [Figure 2] FIG. 2 is a diagram showing an example of the food / category correspondence data. [Figure 3] FIG. 3 is a diagram illustrating an example of target amount data. [Figure 4] FIG. 4 is a diagram showing an example of a method for creating target amount data. [Figure 5] FIG. 5 is a diagram showing an example of a method for evaluating nutrients and nutritional value. DETAILED DESCRIPTION OF THE INVENTION

[0019] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, an evaluation device, an evaluation method, and an evaluation program according to embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to these embodiments.

[0020] [1. Configuration and Processing] 1 is a diagram showing an example of the configuration of an evaluation device 100. The evaluation device 100 is constructed based on a commercially available desktop personal computer. Note that the evaluation device 100 is not limited to being constructed based on a stationary information processing device such as a desktop personal computer, but may also be constructed based on a portable information processing device such as a commercially available notebook personal computer, a PDA (Personal Digital Assistant), a smartphone, or a tablet personal computer.

[0021] The evaluation device 100 includes a control unit 102, a communication interface unit 104, a storage unit 106, and an input / output interface unit 108. The units included in the evaluation device 100 are communicably connected via any communication path.

[0022] The communication interface unit 104 mediates communication between the evaluation device 100 and the network 300 (or a communication device such as a router). That is, the communication interface unit 104 has a function of communicating data with other terminals via a communication line. Here, the network 300 has a function of connecting the evaluation device 100 and the server 200 so that they can communicate with each other, and is, for example, the Internet, an intranet, or a LAN (Local Area Network). Note that the data stored in the storage unit 106 may be stored in the server 200, for example.

[0023] An input device 112 and an output device 114 are connected to the input / output interface unit 108. The output device 114 may be a monitor, a speaker, a printer, or the like. The input device 112 may be a keyboard, a mouse, a microphone, a monitor that cooperates with a mouse to realize a pointing device function, a touch panel, or the like.

[0024] The storage unit 106 stores various databases, tables, files, etc. For example, a memory device such as a RAM (Random Access Memory) or a ROM (Read Only Memory), a fixed disk device such as a hard disk, a flexible disk, or an optical disk can be used as the storage unit 106. The storage unit 106 may also store computer programs that work in cooperation with an OS (Operating System) to issue commands to a CPU (Central Processing Unit) to perform various processes.

[0025] The storage unit 106 stores dish-category correspondence data 106a, target amount data 106b, evaluation result data 106c, and the like.

[0026] 2 is a diagram showing an example of the dish / category correspondence data 106a. The dish / category correspondence data 106a sets a correspondence relationship between a la carte dishes (such as the name of a dish, such as Twice Cooked Pork) and the classification (category) of the a la carte dish. The a la carte dishes may be eaten at home, eaten at home, or eaten out.

[0027] The dish / category correspondence data 106a may be created with reference to, for example, the "Dietary Balance Guide" established by the Ministry of Agriculture, Forestry and Fisheries and the Ministry of Health, Labor and Welfare. Specifically, the dish / category correspondence data 106a may be created based on the following classification criteria: Category 1: A single dish that falls under the category of staple food and meets the conditions of "less than 400 kcal of energy, less than 50 g of vegetables, and less than 6 g of protein." Category 2: A single dish that falls under the category of staple food and meets the conditions of "less than 400 kcal, and contains 50 g or more of vegetables or 6 g or more of protein." Category 3: A single dish that is considered a staple food and meets the following criteria: "Energy is less than 400 kcal, and it contains 50 g or more of vegetables or 6 g or more of protein, and it is liquid." Category 4: A single dish that is considered a staple food and meets the conditions of "energy 400 kcal or more, and vegetables 50 g or more or protein 6 g or more." Category 5: A single dish that is considered a staple food and meets the following criteria: "Energy is 400 kcal or more, and vegetables are 50 g or more or protein is 6 g or more, and it is liquid." Category 6: A single dish that falls under the main dish category and meets the conditions of "weight of ingredients is 120g or more and protein is 6g or more." Category 7: A single dish that falls under the main dish category and meets the conditions of "ingredients weighing 120g or more and vegetables weighing 50g or more." Category 8: A single dish that is a main dish and meets the conditions of "weighing 120g or more of ingredients, 50g or more of vegetables, and having liquid." Category 9: A single dish that falls under the category of soup and meets the conditions of "less than 50g of vegetables and less than 6g of protein." Category 10: A single dish that falls under the category of soup and meets the conditions of "50g or more of vegetables and less than 6g of protein" Category 11: A la carte dishes that fall under the category of soup and meet the condition of "6g or more of protein" Category 12: A la carte dishes that fall under the category of side dishes and do not meet any of the above conditions, but that also meet the following conditions: "contains 50g or more of vegetables, 100kcal or more of energy, or 6g or more of protein." Category 13: A single dish that falls under the category of side dish and does not meet any of the above conditions

[0028] 3 is a diagram showing an example of the target amount data 106b. In the target amount data 106b, target intake amounts are set by category and by nutrient. The target amount data 106b may set, for example, target intake amounts of nutrients recommended for intake (e.g., protein or vegetables) or target intake amounts of nutrients recommended for limiting intake (e.g., sodium or saturated fatty acids). The nutrients to be set are preferably, for example, nutrients closely related to maintaining or improving health or public health, nutrients suited to the food culture of a country (e.g., Japan), or nutrients in accordance with a nutritional policy established by the user of the evaluation device 100.

[0029] The target amount data 106b may be generated by, for example, the generation method shown in Fig. 4. Specifically, the target amount data 106b may be generated by performing the following steps. Step 1: Create multiple menus consisting of multiple a la carte dishes by combining multiple classifications (food categories) (Step A1 in Figure 4). Specifically, the menus may be created based on information provided by the Ministry of Health, Labor and Welfare, the Ministry of Education, Culture, Sports, Science and Technology, or the Ministry of Agriculture, Forestry and Fisheries. Step 2: Calculate the nutrient contribution rate per serving (unit: %DV (Daily Value)) for each nutrient in the menu by category associated with the menu (Step A2 in Figure 4). Step 2 is performed for all menus created in Step 1. Step 3: Based on the contribution rate, calculate the target intake amount (in %DV) for each category and nutrient (Step A3 in Figure 4).

[0030] 1, the evaluation result data 106c is for storing either or both of the evaluation results obtained by the nutrient evaluation unit 102e (described later) or the evaluation results obtained by the nutritional value evaluation unit 102f (described later). The evaluation result data 106c may store, for example, dish identification information of the a la carte dish, the classification of the a la carte dish, the evaluation results of the intake state of each nutrient, and the evaluation results of the nutritional value of the a la carte dish, all linked together.

[0031] The control unit 102 is a CPU or the like that performs overall control of the evaluation device 100. The control unit 102 has an internal memory for storing control programs such as an OS, programs that define various processing procedures, required data, etc., and executes various information processing operations based on these stored programs.

[0032] The control unit 102 conceptually includes a dish setting unit 102a, a content setting unit 102b, a classification determination unit 102c, a target amount acquisition unit 102d, a nutrient evaluation unit 102e, a nutritional value evaluation unit 102f, and a visualization execution unit 102g.

[0033] The dish setting unit 102a sets a la carte dishes (e.g., dish names, etc.). For example, the dish setting unit 102a may allow an operator of the evaluation device 100 to set a la carte dishes. For example, the dish setting unit 102a may set a la carte dishes by accessing a cooking recipe providing website via the network 300 and acquiring the la carte dishes.

[0034] The content setting unit 102b sets the content of multiple nutrients in the a la carte dish set by the dish setting unit 102a (for example, the content per serving (unit: grams)). The content setting unit 102b may set the content of multiple nutrients in the a la carte dish, taking into account the content of multiple nutrients in seasonings used when making the a la carte dish set by the dish setting unit 102a (for example, seasonings (for example, basic seasonings, umami seasonings, flavor seasonings, combined seasonings, cooking sauces, etc.) that are cooked and eaten together with the ingredients necessary to make the set a la carte dish). The content setting unit 102b may, for example, have an operator set the content. The content setting unit 102b may set the content by, for example, accessing a cooking recipe providing website via the network 300 and acquiring the content.

[0035] The category determination unit 102c determines the category (dish classification) of the a la carte dish set by the dish setting unit 102a according to a predetermined standard (for example, in accordance with Japanese food culture). The category determination unit 102c may determine the category by referring to the dish-category correspondence data 106a shown in FIG. 2, for example.

[0036] The target amount acquiring unit 102d acquires the intake target amounts of a plurality of nutrients corresponding to the category determined by the category determining unit 102c from the target amount data 106b shown in FIG.

[0037] The nutrient evaluation unit 102e evaluates the intake state of a plurality of nutrients based on the content amount set by the content setting unit 102b and the target intake amount acquired by the target amount acquisition unit 102d.

[0038] The nutrient evaluation unit 102e may calculate a score using a predetermined method (for example, a score-based method (see, for example, Drewnowski A, Fulgoni V 3rd. Nutrient profiling of foods: creating a nutrient-rich food index. Nutr Rev. 2008;66(1):23-39. doi:10.1111 / j.1753-4887.2007.00003.x)) based on the content set by the content setting unit 102b and the target intake amount acquired by the target amount acquisition unit 102d, and output the calculated score as an evaluation result of the intake state. Specifically, if the multiple nutrients are protein, vegetables, sodium (salt), and saturated fatty acids, which are suited to Japanese food culture, the set single dish is Twice Cooked Pork, the determined category is 7, the set contents are 9.5g of protein, 95g of vegetables, 472mg of sodium, and 12.2g of saturated fatty acids, and the acquired intake targets are 20% DV of protein, 25% DV of vegetables, 10% DV of sodium, and 15% DV of saturated fatty acids, the nutrient evaluation unit 102e may output a score of 7 for protein, 10 for vegetables, 6 for sodium, and 0 for saturated fatty acids according to the conversion table shown in Figure 5, which is derived based on the scoring method (see step B1 in Figure 5). Note that the minimum value of the possible score range is 0, and the maximum value of the range is 10.

[0039] The nutritional value evaluation unit 102f evaluates the nutritional value of the a la carte dish set by the dish setting unit 102a based on the evaluation results obtained by the nutrient evaluation unit 102e. When the content setting unit 102b sets the contents of multiple nutrients in the a la carte dish taking into account the contents of multiple nutrients in the seasoning food, the nutritional value evaluation unit 102f may output, for example, the evaluation result of the nutritional value of the seasoning food.

[0040] The nutritional value evaluation unit 102f may output a score based on the sum of the scores calculated by the nutrient evaluation unit 102e (the sum itself, or a score converted from the sum to a maximum of 100 points) as the evaluation result of the nutritional value of the single dish or seasoning food (see step B2 in Figure 5).

[0041] The visualization execution unit 102g visualizes the evaluation results obtained by either the nutrient evaluation unit 102e or the nutritional value evaluation unit 102f, or both. The visualization execution unit 102g may, for example, visualize the evaluation results (e.g., scores) of the intake state of each nutrient associated with one a la carte dish in the form of a radar chart or the like using the output device 114. The visualization execution unit 102g may, for example, visualize the evaluation results (e.g., scores) of the intake state of each nutrient and the evaluation results (e.g., scores) of nutritional value by a la carte dish or by category in the form of a stacked bar graph or a grouped bar graph or the like using the output device 114.

[0042] 2. Other Embodiments Although the embodiments of the present invention have been described above, the present invention may be implemented in various different embodiments other than those described above within the scope of the technical concept set forth in the claims.

[0043] For example, among the processes described in the embodiments, all or part of the processes described as being performed automatically can be performed manually, or all or part of the processes described as being performed manually can be performed automatically using known methods.

[0044] In addition, the processing procedures, control procedures, specific names, registered data for each process, information including parameters such as search conditions, screen examples, and database configurations shown in the above documents and drawings can be changed as desired unless otherwise specified.

[0045] Furthermore, with regard to each device, the components shown in the drawings are functional concepts, and do not necessarily have to be physically configured as shown in the drawings.

[0046] For example, all or any part of the processing functions of the evaluation device 100, particularly the processing functions performed by the control unit 102, may be implemented by a CPU and a program interpreted and executed by the CPU, or may be implemented as hardware using wired logic. The program is recorded on a non-transitory computer-readable recording medium containing programmed instructions for causing an information processing device to execute the evaluation method of the present invention, and is mechanically read by the evaluation device 100 as needed. That is, a computer program is recorded in the storage unit 106, such as a ROM or HDD, for cooperating with the OS to issue instructions to the CPU and perform various processes. This computer program is executed by being loaded into RAM, and cooperates with the CPU to form the control unit.

[0047] This computer program may also be stored in an application program server connected to the evaluation device 100 via any network, and all or part of it may be downloaded as needed.

[0048] The evaluation program according to the present invention may be stored in a non-transitory computer-readable recording medium, or may be configured as a program product. Here, the term "recording medium" includes any "portable physical medium" such as a memory card, USB memory, SD card, flexible disk, magneto-optical disk, ROM, EPROM, EEPROM, CD-ROM, MO, DVD, and Blu-ray (registered trademark) Disc.

[0049] Furthermore, a "program" is a data processing method written in any language or description method, regardless of the format, such as source code or binary code. Note that a "program" is not necessarily limited to a single structure, but also includes a structure that is distributed as multiple modules or libraries, or a structure that achieves its function by cooperating with a separate program, such as an OS. Note that the specific configuration and reading procedure for reading a recording medium in each device shown in the embodiments, as well as the installation procedure after reading, can use well-known configurations and procedures.

[0050] The various databases stored in the memory unit 106 are storage means such as memory devices such as RAM and ROM, fixed disk devices such as hard disks, flexible disks, and optical disks, and store various programs, tables, databases, and web page files used for various processes and providing websites.

[0051] The evaluation device 100 may be configured as an information processing device such as a known personal computer or workstation, or may be configured as the information processing device to which any peripheral device is connected. The evaluation device 100 may also be realized by installing software (including programs or data) that causes the information processing device to implement the evaluation method of the present invention.

[0052] Furthermore, the specific form of distribution and integration of the devices is not limited to that shown in the drawings, and all or part of them can be configured by functionally or physically distributing and integrating them in any unit depending on various additions or functional loads. In other words, the above-described embodiments can be implemented in any combination, or embodiments can be implemented selectively. [Industrial Applicability]

[0053] The present invention is extremely useful in the food industry (for example, in the development of a la carte dishes and seasoned foods (for example, seasonings that are cooked with ingredients and then eaten)). [Explanation of symbols]

[0054] 100 Evaluation Device 102 Control section 102a Cooking Settings 102b Content setting section 102c Classification determination section 102d Target amount acquisition part 102e Nutritional Assessment Section 102f Nutritional Value Evaluation Department 102g Visualization Execution Unit 104 Communication interface unit 106 Storage section 106a Food and classification data 106b Target quantity data 106c Evaluation result data 108 Input / Output Interface Section 112 Input Device 114 Output Device 200 servers 300 Network

Claims

1. An evaluation device including a control unit, The control unit a dish setting means for setting a single dish; a content setting means for setting the content of a plurality of nutrients in the single dish set by the dish setting means; a classification determination means for determining the classification of the a la carte dishes set by the dish setting means in accordance with predetermined criteria; a target amount obtaining means for obtaining the target intake amounts of the plurality of nutrients corresponding to the classification determined by the classification determining means from target amount data relating to the target intake amounts for each of the classifications and each of the nutrients; a nutrient evaluation means for evaluating the intake state of the plurality of nutrients based on the contents set by the content setting means and the intake target amounts acquired by the target amount acquisition means; a nutritional value evaluation means for evaluating the nutritional value of the a la carte dish set by the dish setting means based on the evaluation results obtained by the nutrient evaluation means; Equipped with The target amount data is created by carrying out the following steps: 1) combining the plurality of categories to create a plurality of menus each consisting of a plurality of the a la carte dishes; 2) calculating the contribution rate of the nutrients in the menu per meal for each of the categories linked to the menu and for each of the nutrients; and 3) calculating the intake target amount for each of the categories and for each of the nutrients based on the contribution rate. An evaluation device characterized by:

2. the content setting means sets the content of the plurality of nutrients in the a la carte dish taking into account the content of the plurality of nutrients in seasonings used in preparing the a la carte dish; the nutritional value evaluation means outputs an evaluation result of the nutritional value of the a la carte dish made using the seasoning food; The evaluation device according to claim 1 ,

3. The seasoning food is a seasoning to be cooked and eaten together with ingredients necessary to prepare the a la carte dish; The evaluation device according to claim 2 .

4. the nutrient evaluation means calculates a score using a predetermined method and outputs the calculated score as an evaluation result of the intake state; the nutritional value evaluation means outputs a score based on the sum of the scores calculated by the nutrient evaluation means as an evaluation result of the nutritional value; 4. The evaluation device according to claim 1, wherein:

5. The control unit includes a visualization execution means for visualizing the evaluation results obtained by either the nutrient evaluation means or the nutritional value evaluation means, or both. and 5. The evaluation device according to claim 1, wherein:

6. The plurality of nutrients includes nutrients recommended for intake and nutrients recommended for limiting intake; 6. The evaluation device according to claim 1, wherein:

7. The control unit of the information processing device includes: a dish setting step for setting a single dish; a content setting step of setting the content of a plurality of nutrients in the single dish set in the dish setting step; a classification determination step of determining the classification of the a la carte dishes set in the dish setting step according to predetermined criteria; a target amount obtaining step of obtaining target intake amounts of the plurality of nutrients corresponding to the classification determined in the classification determining step from target amount data relating to the target intake amounts for each of the classifications and each of the nutrients; a nutrient evaluation step of evaluating the intake state of the plurality of nutrients based on the content amounts set in the content setting step and the target intake amounts acquired in the target amount acquisition step; a nutritional value evaluation step of evaluating the nutritional value of the single dish set in the dish setting step based on the evaluation results obtained in the nutrient evaluation step; Run The target amount data is created by carrying out the following steps: 1) combining the plurality of categories to create a plurality of menus each consisting of a plurality of the a la carte dishes; 2) calculating the contribution rate of the nutrients in the menu per meal for each of the categories linked to the menu and for each of the nutrients; and 3) calculating the intake target amount for each of the categories and for each of the nutrients based on the contribution rate. An evaluation method characterized by:

8. a control unit of an information processing device including the control unit, a dish setting means for setting a single dish; a content setting means for setting the content of a plurality of nutrients in the single dish set by the dish setting means; a classification determination means for determining the classification of the a la carte dishes set by the dish setting means in accordance with predetermined criteria; a target amount obtaining means for obtaining target intake amounts of the plurality of nutrients corresponding to the classification determined by the classification determining means from target amount data relating to the target intake amounts for each of the classifications and each of the nutrients; a nutrient evaluation means for evaluating the intake state of the plurality of nutrients based on the content amounts set by the content setting means and the target intake amounts acquired by the target amount acquisition means; a nutritional value evaluation means for evaluating the nutritional value of the a la carte dish set by the dish setting means based on the evaluation results obtained by the nutrient evaluation means; It functions as The target amount data is created by carrying out the following steps: 1) combining the plurality of categories to create a plurality of menus each consisting of a plurality of the a la carte dishes; 2) calculating the contribution rate of the nutrients in the menu per meal for each of the categories linked to the menu and for each of the nutrients; and 3) calculating the intake target amount for each of the categories and for each of the nutrients based on the contribution rate. An evaluation program featuring:

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