Area management equipment and programs

Abstract

To provide a management device and a program that can make suggestions on food in a storage in accordance with a user's nutrient intake status.SOLUTION: A refrigerator 1 which is an area management device for storing food includes: a recognizing part 124 for recognizing a usage status of a management area of the refrigerator 1; a health index calculation part 126 which identifies a nutrient recommended to be consumed by a given user based on the usage status and calculates a health index corresponding to that nutrient; and a display unit 128 for displaying the health index.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to an area management device that processes information about the storage or storage of items including food ingredients (hereinafter simply referred to as storage). In particular, the present invention relates to a technology for providing information according to usage status, including in-storage inventory. The area management device includes not only a storage facility that stores items, but also a computer, mobile terminal, web server, and in-storage management system (area management system) that includes at least one of these for managing the storage facility. Furthermore, the storage facility may be any facility capable of storing items, including a refrigerator, a pantry, a food storage facility such as a floor storage facility, a food storage room, and a storage shelf. [Background technology]

[0002] Currently, in response to the growing trend toward health consciousness, there is a technology that suggests nutritional deficiencies and ingredients. For example, there is a technology that obtains the nutrients ingested from the menus consumed by the user over a certain period of time in the past, calculates the nutrient deficiencies from the difference with the nutrients that should be ingested, and calculates an appropriate menu (Patent Document 1). Patent Document 1 states that "the total nutritional value of the menus used during an arbitrary period is calculated, and a menu that allows the intake of nutrients that are deficient in terms of nutritional balance is presented."

[0003] There is also a technology that takes into consideration the nutrients in the current inventory and prioritizes the purchase of low-cost ingredients that will make up for any missing nutrients (Patent Document 2).Patent Document 2 describes a "refrigerator that simultaneously presents ingredients for priority consumption based on a comprehensive cost-performance evaluation of ingredients in inventory, and presents ingredients recommended for purchase that offer the best cost performance, which is the balance between price and the ability of consumers to make up for missing nutrients." [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-251518 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-90646 Summary of the Invention [Problem to be solved by the invention]

[0005] Here, when suggesting nutritional deficiencies or ingredients, taking into account usage conditions such as storage inventory (in-warehouse inventory) would enable more suitable suggestions to the user. However, Patent Document 1 does not take into account the nutrients in the current inventory, which may lead to excess inventory. Furthermore, Patent Document 2 does not take into account past nutrient intake, and while it may be possible to prevent excess inventory, it is unclear how long it will prevent shortages. As described above, Patent Documents 1 and 2 make it difficult to make suggestions that are in line with the user's intake conditions. [Means for solving the problem]

[0006] To solve the above problems, the present invention utilizes a management barometer that indicates the user's nutritional status, taking into account the nutrients recommended for future intake. More preferably, health indicators corresponding to the nutrients are calculated based on the nutrients recommended for intake according to the storage usage status. Furthermore, suggested information regarding recipes for ingesting nutrients is created according to the health indicators or health management barometer including nutritional parameters.

[0007] More specifically, the present invention includes the following configurations (1) and (2). (1) In an area management device that processes information about the storage of ingredients, the utilization status of the management area related to the storage The controlled ingredients contained in the controlled area and the consumed ingredients among the ingredients stored in the controlled area are a recognition unit that recognizes the above, and identifies nutrients that are recommended for intake by a predetermined user based on the usage status; Using the management area health index according to the nutrients of the management food material and the consumption health index according to the nutrients of the consumption food material, a health index calculation unit that calculates a health index according to the nutrient; a recommendation information generation unit that identifies additional ingredients including ingredients and amounts thereof that are recommended to increase the health index; The health index and suggested ingredients, including additional ingredients An output section that outputs The health index calculation unit calculates a consumption nutrition parameter indicating the nutrients of the consumed ingredient and a management area nutrition parameter indicating the nutrients of the controlled ingredient, calculates the consumption health index using the consumption nutrition parameter, calculates the management area health index using the management area nutrition parameter, and calculates the health index indicating the nutritional balance that the user is expected to ingest from the specified timing until the intake of the controlled ingredient is completed by averaging the management area health index and the consumption health index. Area management equipment. (2) In an area management device that processes information about the storage of ingredients, the utilization status of the management area related to the storage The controlled ingredients contained in the controlled area and the consumed ingredients among the ingredients stored in the controlled area area recognition unit that recognizes the nutritional status of the user, and a health management barometer calculation unit that identifies nutrients that are recommended for intake by a specific user based on the usage status of the storage management area and calculates a health management barometer that indicates the nutritional status of the user; A health index corresponding to the nutrient of the controlled food material is calculated using a management area health index corresponding to the nutrient of the controlled food material and a consumption health index corresponding to the nutrient of the consumed food material. The health management barometer includes a health index calculation unit, a proposed information generation unit that generates proposed information related to a recipe for taking the specified nutrient, and an output unit that outputs the proposed information. The health index calculation unit calculates a consumption nutrition parameter indicating the nutrients of the consumed ingredient and a management area nutrition parameter indicating the nutrients of the controlled ingredient, calculates the consumption health index using the consumption nutrition parameter, calculates the management area health index using the management area nutrition parameter, and calculates the health index indicating the nutritional balance that the user is expected to ingest from the specified timing until the intake of the controlled ingredient is completed by averaging the management area health index and the consumption health index. Area management equipment.

[0008] The present invention also includes a health management method and a computer program using the area management devices described above in (1) and (2). The area management devices described in (1) and (2) also include computers such as storage facilities and mobile terminals. Furthermore, the area management devices of the present invention also include systems and subsystems that include the above-mentioned storage facilities and computers. [Effects of the Invention]

[0009] According to the present invention, it is possible to make suggestions regarding nutrient intake that are suited to the user's situation, including their intake.

[0010] Problems, configurations, and effects other than those described above will become apparent from the following description of the embodiments. [Brief explanation of the drawings]

[0011] [Figure 1] 1 is an overall configuration diagram of an in-warehouse management system according to an embodiment. [Figure 2] 10 is a flowchart showing an in-warehouse management process in the first embodiment. [Figure 3] FIG. 10 is a diagram showing an example of a CG image captured by a fisheye camera. [Figure 4] FIG. 10 is a diagram showing an example of an image obtained by converting a fisheye camera image CG into a planar image. [Figure 5] FIG. 10 is a diagram showing an example of an ingredient nutritional component table used in the embodiment. [Figure 6] FIG. 10 is a diagram illustrating a display example of proposed information. [Figure 7]FIG. 10 is a diagram illustrating an example of an order screen displayed on a mobile terminal. [Figure 8] 10 is a flowchart showing an in-warehouse management process in the embodiment. [Figure 9] FIG. 10 is a diagram showing an example of a healthy recipe displayed in the second embodiment. [Figure 10] FIG. 10 is a diagram showing an example in which a camera is provided inside a refrigerator body. [Figure 11] FIG. 2 is a diagram showing the configuration of a mobile terminal 7 that performs in-storage management processing. DETAILED DESCRIPTION OF THE INVENTION

[0012] An embodiment of the present invention will now be described with reference to the drawings. In this embodiment, a storage unit is used as the area management device. In this embodiment, the storage unit usage status is recognized, and based on this, nutritional parameters and health indices are calculated as a management barometer indicating the user's nutritional status according to the nutrients the user should consume. Then, based on the calculated management barometer, information regarding recipes for consuming the nutrients the user should consume is proposed. This information regarding recipes includes the recipe, which is the cooking content, additional ingredients recommended to be added, and cooking methods for the recipe.

[0013] In the examples described below, a refrigerator will be used as an example of a storage facility. However, the storage facility in this embodiment is not limited to a refrigerator, but also includes shelves and the like. Furthermore, it is not limited to furniture or home appliances such as a specific storage facility or shelf, but can be an area (hereinafter sometimes referred to as a management area) where ingredients consumed by a user are stored. For example, it can be the entire user's home. In the examples, the inside of a storage facility will be described as an example of a management area. Ingredients stored in the management area and subject to management are sometimes referred to as managed ingredients.

[0014] Although a camera will be used as an example of the image capturing unit, this embodiment is not limited to cameras and can be widely applied to sensor information such as weight sensors and mycotoxin detection, IC tag information, character recognition of package information, and the like.

[0015] In this embodiment, the recognition unit manages the management area, for example, by recognizing the usage status of ingredients in the storage unit and ingredients consumed by the user. In the following examples, the recognition unit performs recognition using the results of photography by the photography unit, but it may also be configured to perform recognition in response to input from the user to a mobile terminal 7 such as a smartphone or to the storage unit itself. In this embodiment and the following examples, ingredients are used as an example of an item. Note that ingredients may be ingredients, cooked food, or seasonings. The storage management system (area management system) in each of the following examples, the devices described below, and combinations of these are included in the area management device of the present invention. [Example]

[0016] First, a first embodiment will be described with reference to Figs. 1 to 7. Fig. 1 is a diagram showing the overall configuration of an in-fridge management system (area management system) in the first embodiment and in a second embodiment described later. The in-fridge management system is configured by connecting a refrigerator 1 to a mobile terminal 7, a web server 8, and a computer 9 via a network CN. Each device will be described below.

[0017] First, refrigerator 1 includes control unit 10 and refrigerator main body 20 as a "storage main body."

[0018] The mobile terminal 7, which serves as an external device, is a terminal used by the user of the refrigerator 1. As will be described later, the mobile terminal 7 displays a list of food ingredient orders sent from the refrigerator 1. The mobile terminal 7 can be implemented as an information processing device such as a tablet, smartphone, or PC. The main processing in Examples 1 and 2 is executed by the refrigerator 1 (controller 10), but may also be executed by the mobile terminal 7, or may be shared between the refrigerator 1 and the mobile terminal 7. This will be described later with reference to FIG. 11.

[0019] The web server 8 also includes, for example, an online supermarket and a recipe site. By communicating with these, the refrigerator 1 can purchase ingredients, obtain cooking methods, recipes, etc. The computer 9 is a computer for distributing machine learning models for providing information in the first and second embodiments.

[0020] Next, details of refrigerator 1 will be described. Camera 50 is attached to the top of refrigerator main body 20 to capture images of the interior of the refrigerator. The camera may be located not only outside the refrigerator but also inside the refrigerator. Fig. 10 is a diagram showing an example in which cameras 50a to 50e are provided inside refrigerator main body 20. In this example, cameras 50a and 50b are installed at the top of the door. Camera 50c is installed at the top inside the main body. As shown above, each camera can be installed at a position other than the upper part inside refrigerator main body 20. Examples of such positions include camera 50d and camera 50e. Camera 50d is installed in the center of the door, and camera 50e is installed at the bottom inside the refrigerator. The installation positions and number of cameras are not limited to the example in Fig. 10. In particular, the number of cameras may be one or more.

[0021] Furthermore, the control unit 10 that controls the refrigerator 1 includes, for example, a processor 11, a storage device 12, a communication unit (I / F in the figure) 14 connected to the network CN, and an I / O interface 13 (I / O in the figure). The storage device 12 includes a main storage device made up of volatile or nonvolatile memory, and an auxiliary storage device made up of a flash memory, a hard disk drive, or the like.

[0022] Some or all of the computer programs and data stored in the storage device 12 can be transmitted to the outside via the communications network CN. Conversely, the computer programs and data can be transmitted from an external computer 9 or the like via the communications network CN to the storage device 12 and stored therein.

[0023] Furthermore, a storage medium MM such as a flash memory or a hard disk drive may be connected to the control unit 10, and some or all of the computer programs and data may be transferred between the storage device 12 and the storage medium MM.

[0024] The storage device 12 stores predetermined computer programs that implement an imaging unit 121, an image conversion unit 123, a recognition unit 124, a table control unit 125, a health index calculation unit 126, a proposal information generation unit 127, a display unit 128, an ordering unit 129, and an in-warehouse control unit 130. The storage device 12 also includes an image buffer 122. However, the image buffer 122 may have an independent structure.

[0025] The processor 11 then executes these computer programs to realize the respective functional units (among the above-mentioned 121 to 130, excluding the image buffer 122). In other words, the respective functional units of the storage device 12 in FIG. 1 correspond to programs. Therefore, these units can be read as respective computer programs, and the processing and functions of each unit, which will be described later, are realized by the processor 11 using the respective computer programs. However, these units may also be realized by dedicated hardware or an FPGA (Field Programmable Gate Array). Furthermore, these computer programs may be configured as one or fewer than the number shown. In this case, each functional unit can be configured as a computer module (also simply referred to as a module).

[0026] As described above, the processor 11 operates as a functional unit that provides predetermined functions by executing processes according to a computer program. For example, the processor 11 functions as the image conversion unit 123 by executing processes according to an image conversion program. The same applies to other computer programs. Furthermore, the processor 11 also operates as a functional unit that provides the functions of each of the multiple processes executed by each computer program. Note that in this embodiment, the computer program is executed by the processor 11 and one processor, but it may also be executed by multiple processors.

[0027] The photographing unit 121 acquires camera images from the camera 50 via the I / O interface 13 and stores the acquired camera images in the image buffer 122. The camera 50 serving as the "camera unit" is configured as a fisheye camera. The camera 50 has, for example, a fisheye or wide-angle lens.

[0028] The image conversion unit 123 converts a camera image taken with a fisheye or wide-angle lens into a planar image. When converting an image taken with a fisheye or wide-angle lens into a planar image, a known technique can be used, and therefore a description thereof will be omitted.

[0029] The recognition unit 124 is composed of a learning-based image recognition unit and a rule-based image recognition unit. The learning-based image recognition unit and the rule-based image recognition unit each recognize ingredients in the refrigerator from the converted flat image. The learning-based image recognition unit includes, for example, a machine learning model such as deep learning that has been trained in advance, and when a flat image is input, it outputs a recognition result of the ingredients included in the flat image.

[0030] When a two-dimensional image is input, the rule-based image recognition unit recognizes the ingredients in the refrigerator using a rule base. The rule-based image recognition unit divides the input two-dimensional image into regions, labels the items in each region, and outputs the recognized label content in text. Note that both the learning-based image recognition unit and the rule-based image recognition unit can use publicly known technologies.

[0031] In this embodiment, the recognition unit 124 recognizes the usage status of the refrigerator 1 using images, but as mentioned above, this is not limited to this. In this case, the image capture unit 121, image buffer 122, and image conversion unit 123 can be omitted. Instead, a configuration for use in recognition by the recognition unit 124 is provided. For example, if a weight sensor is used, a functional unit is provided that performs processing to associate weight with ingredients.

[0032] The table control unit 125 also controls the contents of the ingredient nutritional component table T1 (see FIG. 5), which defines the nutritional components for each ingredient. In other words, the table control unit 125 accesses the ingredient nutritional component table T1 and uses the results in other functional units. The ingredient nutritional component table T1 is provided inside the table control unit 125. The nutritional components in the ingredient nutritional component table T1 are the nutritional standards (reference values) used by the health index calculation unit 126 to calculate the health index. The values ​​in the "2020 Edition of the Standard Tables of Food Composition in Japan" published by the Ministry of Education, Culture, Sports, Science and Technology are used as an example of these nutritional components. However, the ingredient nutritional component table T1 is not limited to this example, and ingredient manufacturers may independently create values ​​for the nutritional components of each ingredient.

[0033] Furthermore, health index calculation unit 126 calculates a health index from the in-fridge health index (control area health index) and the consumption health index. This calculation includes preparation, which consists of the following two stages. In the first stage, health index calculation unit 126 references the nutrients of the recognized ingredients, i.e., the values ​​of the nutritional components, from table control unit 125. Proteins, lipids, and carbohydrates are taken as examples of these nutrients. However, Examples 1 and 2 can also be widely applied to nutrients such as vitamins and minerals.

[0034] In the second stage, the health index calculation unit 126 sums up the protein, lipid, and carbohydrate categories for each recognized ingredient and calculates the percentage of the total protein, lipid, and carbohydrate. This percentage can be, for example, the percentage of the protein, lipid, and carbohydrate of the ingredient of interest relative to the total energy amount when each of them is converted into an energy amount.

[0035] In addition, when calculating the in-fridge health index, the health index calculation unit 126 compares the total protein, lipid, and carbohydrate ratios with reference values ​​to calculate each in-fridge nutritional parameter. In this embodiment, as an example of the reference value, (Number 1-1) indicating the value of the "Dietary Reference Intakes for Japanese" (2020 edition) by the Ministry of Health, Labor and Welfare is used. p*:f*:c*=13~20:20~30:50~65...(Number 1-1) however, p*+f*+c*=100...(Number 1-2) Here, p* is the reference intake value for protein, f* is the reference intake value for fat, and c* is the reference intake value for carbohydrates. However, the reference values ​​are not limited to those set by the Ministry of Health, Labor, and Welfare, and may be set independently by food manufacturers, etc. The reference values ​​may also be set by taking into account the user's input of race, gender, age, etc. Also, the reference values ​​for each nutrient may be set by the user.

[0036] Here, the nutritional parameters are information indicating the nutrients of ingredients to be managed, such as ingredients in a refrigerator. Therefore, the higher the value, the more the user can be suggested to purchase ingredients containing the nutrient. The nutritional parameters are composed of a refrigerator nutritional parameter and a consumption nutritional parameter. The nutritional parameter of a certain nutrient indicates the ratio of two or more types of nutrients to the total of the certain nutrient. As described above, in this example, three types of nutrients, protein, lipid, and carbohydrate, will be described as a whole.

[0037] The in-fridge health index is calculated by subtracting the absolute value of each in-fridge nutritional parameter (protein, lipid, carbohydrate) from 100. For this calculation, (Equation 2-1) to (Equation 2-5) are used. The in-fridge health index is a value between 0 and 100, as expressed by (Equation 2-6). However, the equations are not limited to (Equation 2-1) to (Equation 2-6), and other equations may be used. In-house health index=100-|np ip |-|np if |-|np ic |···(Number 2-1) np ip =x t2 -p*...(number 2-2) np if =y t2 -f*...(number 2-3) np ic =z t2 -c*...(number 2-4) however, x t2 +y t2 +zt2 =100 (Number 2-5) 0≦Interior health index≦100 (number 2-6) where np ip is the internal nutritional parameter of protein, np if is the in-house nutritional parameter of lipids, np ic is the carbohydrate nutrition parameter. t2 is the protein content of the currently recognized food in the refrigerator, y t2 is the fat percentage of the currently recognized ingredients in the refrigerator, z t2 is the carbohydrate percentage of the currently recognized food in the refrigerator.

[0038] In other words, the absolute value of the in-storage nutritional parameter for a certain nutrient indicates how far the nutrient ratio of the ingredients stored in the management area deviates from the standard ratio. Therefore, the absolute value of the in-storage nutritional parameter for a certain nutrient can be interpreted as indicating how far the user's intake balance of the certain nutrient will deviate from the standard from the present until the user has completed intake of all the ingredients in the management area. The in-storage health index is calculated by subtracting the sum of the absolute values ​​of the in-storage nutritional parameters for each nutrient from an arbitrarily determined maximum value (100 in this embodiment). Therefore, the in-storage health index indicates the nutrient balance of the ingredients stored in the area to be managed, i.e., the degree of nutritional balance of the nutrients that the user would ingest if they continued to live with the currently managed ingredients.

[0039] The Healthy Consumption Index is calculated by subtracting the absolute value of each of the nutritional consumption parameters of protein, fat, and carbohydrate from 100. This calculation uses (Equation 3-1) to (Equation 3-5). The Healthy Consumption Index is a value between 0 and 100, as expressed by (Equation 3-6). However, the formulas are not limited to (Equation 3-1) to (Equation 3-6), and other formulas may be used.

[0040] First, the controlled ingredients consumed from an arbitrary time in the past to the present are identified, and the total energy amount of each nutrient (protein, lipid, and carbohydrate in this embodiment) contained in these controlled ingredients is calculated. In other words, the total energy amount of each nutrient that would have been ingested by the user from an arbitrary time in the past to the present is calculated. Next, each nutrient is divided by the total energy amount. This makes it possible to calculate the proportion of each nutrient that would have been ingested by the user from an arbitrary time in the past to the present. These are called the nutrient consumption parameters of protein, lipid, and carbohydrate, respectively, and are represented by np cp , np cf , np cc The information on the consumed controlled ingredients can be recognized by a camera or the like installed in the storage facility. Details will be described separately.

[0041] That is, Consumption health index=100-|np cp |-|np cf |-|np cc |···(Number 3-1) np cp = (the percentage of protein ingested by users from any point in the past to the present) (Equation 3-2) np cf = (the percentage of lipids ingested by the user from any time in the past to the present) (Equation 3-3) np cc = (the percentage of carbohydrates ingested by the user from any point in the past to the present) (Equation 3-4) np cp +np cf +np cc =100 (Number 3-5) 0≦Consumption Health Index≦100 (Number 3-6) In other words, the absolute value of the nutrient consumption parameter for a certain nutrient indicates the proportion of the certain nutrient to the total energy intake that would have been consumed by those consuming ingredients in the management area, i.e., the user or those living with the user, from a past time specified by the user to the present.

[0042] The consumption health index is calculated by subtracting the sum of the absolute values ​​of the nutritional consumption parameters for each nutrient from an arbitrarily determined maximum value (100 in this example). Therefore, the consumption health index indicates the degree of balance of nutrients that a person who consumes ingredients in the managed area would have consumed from a past time specified by the user to the present.

[0043] The health index is calculated as, for example, the arithmetic mean of the in-warehouse health index and the consumption health index. For this calculation, (Equation 4) is used. Health index = (in-house health index + consumption health index) / 2 (Equation 4) This health index is evaluated on a five-point scale: A (80-100): Fairly good; B (60-79): Good; C (40-59): Average; D (20-39): Needs improvement; E (0-19): Needs significant improvement. However, manufacturers may set their own scales. Therefore, the health index calculated using the storage health index and consumption health index suggests the nutritional balance that users will likely ingest from a past time specified by the user until the completion of consumption of the currently managed ingredients. In this way, nutritional balance can be evaluated by taking into account both the balance of nutrients ingested over a specified period of time in the past and the nutritional balance of the currently managed ingredients.

[0044] The health index calculated using the storage health index and the consumption health index is not limited to calculation by arithmetic mean, but can be calculated by any reasonable method such as geometric mean or any other averaging calculation.

[0045] The in-fridge health index is a value calculated based on the nutrients of each ingredient recognized inside the fridge. Using the in-fridge health index, for example, it is possible to suggest additional ingredients to the user to maintain the healthy nutritional balance inside the fridge.

[0046] As an example of calculating the in-fridge health index, if the nutrient ratio of the in-fridge ingredients recognized at a predetermined time, such as the current time, is protein:lipid:carbohydrate = 20:35:45, when compared with the standard value ratios p*, f*, c* for nutritional intake, protein is within the standard range, lipids are 5 higher than the upper limit of the standard, and carbohydrates are 5 lower than the lower limit of the standard. In this case, even if the standard value for lipids is set to the upper limit and the standard value for carbohydrates is set to the lower limit, suggestion information is created and proposed to purchase high-carbohydrate ingredients in order to maintain the health balance of the in-fridge. The in-fridge nutritional parameters in this example ratio are np ip =0, np if =-5, np ic = 5. The warehouse health index is 100 - 5 - 5 = 90.

[0047] In this way, by suggesting ingredients to be acquired so as to increase or maintain a high in-fridge health index, the nutritional balance of the controlled ingredients is optimized, which in turn makes it easier to prepare a nutritionally balanced menu using the controlled ingredients without shortages, and reduces the number of times you need to go shopping.

[0048] The Healthy Consumption Index is a value calculated from the nutrients of each ingredient that the user is determined to have consumed within a certain period from the present to the past. The Healthy Consumption Index, for example, can suggest ingredients that are better to consume or a desirable menu to the user based on the nutritional balance of consumption of the time series difference. The user can freely select the N-day period for the time series difference from the previous day, 2-3 days ago, or one week ago. Therefore, it is possible to suggest shopping so that the inventory in the warehouse will last for the N days specified by the user.

[0049] As an example of how to calculate this consumption health index, consider the case where the user sets the time series difference to the previous day, and the ratio of nutrients from ingredients consumed on the previous day to the total intake energy is protein:lipid:carbohydrate = 23:37:40. When compared with the standard value ratios p*, f*, c* for nutrient intake, protein is 3 more than the upper limit of the standard value, lipids are 7 more than the upper limit of the standard value, and carbohydrates are 10 less than the lower limit of the standard value. It can be seen that the carbohydrate intake ratio is low. In this case, high-carbohydrate ingredients or menus can be suggested to adjust the nutritional balance of the time series difference. The nutritional consumption parameters are np cp =3, np cf =7, np cc =-10. Also, the consumption health index is 100-3-7-10=80.

[0050] The health index is calculated based on the inventory information (in-storage health index) and the consumption history (consumption health index). Therefore, the health index is an index according to nutrients, and more preferably, it is information that is easier to understand based on nutritional parameters.

[0051] Furthermore, by taking into account the health index and nutritional parameters, i.e., the health management barometer, the amount of additional ingredients to be purchased is suggested, taking into account the amount of inventory in the refrigerator and the nutrients to be consumed. The health index aims to make it easier to ensure that the refrigerator contains sufficient amounts of ingredients that will be consumed in the future from a nutritional standpoint. In this way, the health management barometer indicates the user's nutritional status and preferably includes the health index and nutritional parameters.

[0052] Taking the values ​​of the internal health index and consumption health index given as examples above, the health index is internal health index (= 90) + consumption health index (= 80) / 2 = 85. The nutritional parameters are calculated by adding the internal nutritional parameters and consumption nutritional parameters, np p =np ip +np cp =3, np f =np if +np cf =2, np c =np ic +np cc =-5.

[0053] The health index calculation unit 126 can calculate nutritional parameters, which are a type of health management barometer similar to the health management index, and can therefore be understood as a type of health management barometer calculation unit.

[0054] The suggested information generating unit 127 also includes an additional ingredient determining unit 1271 and a healthy recipe information generating unit 1272. In order to increase the health index, the additional ingredient determining unit 1271 considers the nutritional parameters, the amount of stock in the refrigerator, and the nutrients to be ingested, and suggests the amount of ingredients to be additionally purchased. This makes it easier to ensure that the necessary and sufficient amount of ingredients to be ingested in the future is kept in the refrigerator from a nutritional standpoint. In the example given above, the health index is 85, and the nutritional parameters are np p =3, np f =2, np c =-5 suggests purchasing ingredients that are high in protein and fat and low in carbohydrates, with the intention of increasing the health index. An example of a suggested additional food item to purchase is eggs.

[0055] Furthermore, the healthy recipe information generation unit 1272 displays recipes that can be made using ingredients stored in the refrigerator and suggests recipes that will result in a higher health index. The index used for additional purchases may be either the refrigerator health index or the consumption health index, or a combination of these, regardless of the health index. This makes it possible to suggest a wide range of recipes that allow for the effective intake of desirable nutrients, making it easier to create recipes while reducing food waste. Recipe information may be obtained from the Internet, or manufacturers may create their own tables. Recipe information can be obtained using known technology. It is assumed that recipe information will be displayed in order of health index, but this is not limited to this, and recipes may be displayed in a list without prioritization.

[0056] The proposed information generator 127 may further include a cooking method identifier that identifies a cooking method for the dish indicated in the recipe. The proposed information generator 127 may further include at least one of an additional ingredient determination unit 1271, a healthy recipe information generator 1272, and a cooking method identifier. The cooking method identifier preferably obtains cooking methods from an external device, similar to the healthy recipe information generator 1272.

[0057] Furthermore, the display unit 128 displays the health index, the refrigerator health index, the consumption health index, the current refrigerator nutritional balance, the nutritional balance of ingredients consumed in the past, the refrigerator ingredients, additionally purchased ingredients, healthy recipes, etc. on a display device such as a liquid crystal display (not shown) provided in the refrigerator 1. It is not necessary to display all of the above, and only one of them may be displayed. Here, the display unit 128 may be realized as an output unit such as the I / O interface 13 or I / F 14.

[0058] Furthermore, the ordering unit 129 displays a list of ingredients suggested for additional purchase to increase the health index on a display device such as the mobile terminal 7 or the refrigerator LCD display, and automatically orders the displayed ingredients. Alternatively, the user may semi-automatically order ingredients from an online supermarket by pressing an order button. The index used when ordering may not only be the health index, but also the in-warehouse health index or the consumption health index. Note that the ordering unit 129 may be omitted and not included in the processing.

[0059] The inside control unit 130 also controls the temperature and humidity inside the refrigerator 1 by controlling a motor and a compressor (not shown).

[0060] Next, images captured by the camera 50 will be described using Figures 3 and 4. Figure 3 is a diagram showing an example of a fisheye camera image GC captured by the camera 50. The camera 50 of this embodiment has a fisheye lens, and Figure 4 shows a fisheye camera image GC captured with this camera. However, it is difficult to have the recognition unit 124 recognize ingredients using this fisheye camera image CG as is. That is, in the learning phase of the machine learning model, learning is performed using undistorted images, so it is difficult to directly recognize a fisheye camera image GC distorted by a fisheye or wide-angle lens 52.

[0061] For this reason, the image conversion unit 123 converts the image, which includes distortion and was taken with a fisheye lens, into a planar image. For this purpose, learning is performed in cooperation with the above-mentioned computer 9. Here, FIG. 4 is a diagram showing an example of an image obtained by converting the fisheye camera image GC into a planar image. For this purpose, the image conversion unit 123 generates a recognition image G30 by combining the right door unfolded image G32, the front unfolded image G33, the left door unfolded image G34, and the upper unfolded image G31, from which distortion has been removed.

[0062] A known camera calibration technique may be used as a distortion removal method. For example, an image of a checkerboard or other image with a known post-distortion-correction pattern may be used to extract feature points before and after distortion correction, and the parameters of the fisheye camera may be estimated based on the position coordinates of these feature points.

[0063] This concludes the description of the images captured by the camera 50, and next, the processing of this embodiment will be described.

[0064] 2 is a flowchart showing an example of the in-fridge management process carried out by the control unit 10. First, in step S16, the photographing unit 121 acquires a visible light image captured by the camera 50. It is desirable that the photographing unit 121 stores the acquired visible light image in the image buffer 122 as a camera image GC.

[0065] Next, in step S17, the image conversion unit 123 reads the camera image GC captured in step S16 from the image buffer 122, and develops the fish-eye image into a planar image.

[0066] Next, in step S18, the learning-based image recognition unit of the recognition unit 124 accepts input of the recognition image G30 generated by the image conversion unit 123, and causes the machine learning model obtained from the calculator 9 to perform image recognition of the ingredients. In addition, the rule-based image recognition unit of the recognition unit 124 accepts input of the recognition image G30 generated by the image conversion unit 123, performs rule-based image recognition of the ingredients, and outputs the contents of the recognized labels. Note that the processing order of the learning-based image recognition and the rule-based image recognition is not limited to the above, and they may be performed in parallel.

[0067] Next, in step S19, the health index calculation unit 126 calculates a health index using the ingredient nutritional component table T1. It is desirable that this health index include an in-fridge health index and a consumption health index. FIG. 5 is a diagram showing an example of the ingredient nutritional component table T1. The nutrient ratios of the in-fridge ingredients recognized by the recognition unit 124 are calculated based on the ingredient nutritional component table T1. For this reason, in this step, the health index calculation unit 126 calculates an in-fridge health index based on the nutrients of each ingredient recognized from inside the fridge. The in-fridge health index is calculated based on the user's current inventory information for ingredients. The in-fridge health index aims to maintain the nutritional balance inside the fridge so that additional ingredients can be suggested to the user based on the consumption health index.

[0068] Next, in step S20, health index calculation unit 126 calculates a health consumption index based on the food ingredient consumption history determined to have been consumed by the user within a certain period from the present to the past. To this end, health index calculation unit 126 can calculate a health consumption index based on food ingredients consumed by the user from time-series differences (changes) in the food ingredients in the refrigerator. For this calculation, it is desirable that recognition unit 124 identify consumed food ingredients that are food ingredients consumed by the user from time-series changes in the food ingredients in the refrigerator.

[0069] Here, the purpose of the consumption health index, in conjunction with the storehouse health index, is to suggest to the user ingredients that should be consumed based on the consumption balance of the time series difference. The time series difference can be freely selected by the user for N days from the previous day, 2 or 3 days ago, or one week ago. Therefore, it is possible to suggest shopping so that the storehouse stock will last for the N days specified by the user.

[0070] Next, in step S21, health index calculation unit 126 calculates a health index based on the user's current food ingredient inventory information (in-fridge health index) and food ingredient consumption history (consumption health index). The health index is an index corresponding to nutrients that the user is recommended to consume, and more preferably, is information that makes it easier to ensure that the necessary and sufficient amounts of food ingredients that should be consumed in the fridge are available from a nutritional standpoint.

[0071] Next, in step S22, the additional ingredient determination unit 1271 of the proposal information generation unit 127 identifies additional ingredients. As an example, in order to increase the health index, the additional ingredient determination unit 1271 identifies and outputs ingredients and quantities recommended for purchase, taking into account the inventory in the refrigerator and the nutrients to be consumed, based on nutritional parameters. This makes it easier to ensure that the necessary and sufficient amounts of ingredients to be consumed in the future are stored in the refrigerator.

[0072] Here, a specific example of step S22 is shown below. The additional ingredient determination unit 1271 determines the deficiency of each nutrient. For example, protein: 30 deficiency, lipid: 70 deficiency, etc. Next, the additional ingredient determination unit 1271 searches the ingredient nutritional composition table T1 for an ingredient that matches the nutrient that is most deficient (lipid in the above example). For example, nuts (lipid: 47.6) are searched for.

[0073] Then, the additional ingredient determination unit 1271 adds the nutrients of the searched ingredients to calculate new deficit values. In the above example, the protein: deficit of 10.2 and the fat: deficit of 17.6.

[0074] Next, the additional ingredient determination unit 1271 searches for a new ingredient with the most deficient nutrient. In this case, the additional ingredient determination unit 1271 searches the ingredient nutritional composition table T1 for ingredients that satisfy the lipid: 17.6. Note that if the search for the ingredient with the most deficient nutrient results in an excess of any nutrient, the additional ingredient determination unit 1271 may be configured to cancel the searched ingredient and search for an ingredient with the next largest nutrient, or may use the search result as is. Alternatively, the additional ingredient determination unit 1271 may be configured to accept a decision from the user as to whether to cancel.

[0075] The additional ingredient determination unit 1271 may also identify ingredients by calculating using a combinatorial optimization algorithm based on the percentage of nutrient deficiency. In this case, it is desirable to perform the calculation so that the amount (number, weight) of ingredients is minimized.

[0076] Next, in step S23, the display unit 128 displays the health index, the refrigerator health index, the consumption health index, the current refrigerator nutritional balance, the nutritional balance of ingredients consumed in the past, the refrigerator-mounted ingredients, additional ingredients, healthy recipes, cooking methods, etc. on the display device or mobile terminal 7. It is not necessary to display all of the above, and it is sufficient to display only one of them.

[0077] An example of this display will now be described. First, FIG. 6 is a diagram showing an example of display of suggested information. This display may be executed on either a display device or a mobile terminal 7, but the case where it is displayed on a mobile terminal 7 will be described. As mentioned above, the mobile terminal 7 can be realized by a so-called smartphone. The mobile terminal 7 is not limited to a smartphone, but may also be a tablet terminal, a wearable terminal, a laptop terminal, or the like. Note that an application for in-fridge management running on the mobile terminal 7 communicates with the refrigerator 1 regularly or irregularly via the network CN. Note that this application (in-fridge management app 720) will be described later using FIG. 11.

[0078] Next, Fig. 6 will be described. The display example shown in Fig. 6 is divided into an upper left section 61, a lower left section 62 on the left side, a lower right section 63 on the left side, and a right section 64. The upper left section 61 displays a health index and an overall rating. The lower left section 62 on the left side displays information about ingredients in the refrigerator (inside refrigerator health index) and the nutritional balance in the refrigerator. The lower right section 63 on the left side displays information about ingredients consumed (consumption health index) and the nutritional balance in consumption. The right section 64 displays ingredients suggested for additional purchase in order to increase the health index, taking into account the amount of stock in the refrigerator and the nutrients to be ingested. The suggested information displayed here may be information about a meal menu for ingesting nutrients, and is not limited to Fig. 6.

[0079] Among the ingredients that are high in nutrients suggested for additional purchase, ingredients that the user has consumed frequently in the past may be displayed preferentially or only. As an example, a case where additional ingredients other than those shown in FIG. 6 are proposed will be described. In this case, assume that an additional protein purchase is suggested and the user frequently eats natto and eggs, which are high in protein. In such a case, the ingredients that are high in protein are displayed in the following order: sausage, pork, ham, natto, and eggs. However, suppose that the user's ingredient consumption history reveals that the user tends to eat a particularly large amount of natto and eggs. In this case, the next display may display natto, eggs, ham, pork, and sausage in this order, or only natto and eggs. Here, we conclude the explanation of the display example of suggested information and return to FIG. 2 to continue the explanation of the warehouse management process.

[0080] Next, in step S24, the ordering unit 129 displays a list of ingredients suggested for additional purchase on the mobile terminal 7 or a display device, and automatically orders the displayed ingredients, or the user may press an order button to semi-automatically order the ingredients from the online supermarket. Note that the ordering unit 129 may be omitted from the process.

[0081] An example of the display in this step will now be described. Fig. 7 is a diagram showing an example of an ordering screen displayed on the mobile terminal 7. This ordering screen is displayed on the touch panel 703 as an ingredient order list 73. This ingredient order list 73 includes ingredients that have been received from the refrigerator 1 and that have been suggested for additional purchase.

[0082] Below the ingredient order list 73, supplier 74 and order button 75 are displayed. When operation of the order button 75 by the user of the refrigerator 1 is detected, the contents of the ingredient order list 73 are sent to the supplier 74. Note that while FIG. 7 shows an example in which a single supplier 74 is displayed, multiple suppliers 74 may be displayed so that the user can select one when placing an order. Alternatively, a supplier may be selected from multiple suppliers registered in advance according to the type of ingredient.

[0083] Furthermore, the timing for generating the ingredient order list 73 in the additional ingredient determination unit 1271 is not limited to immediately after the interior of the refrigerator is photographed by the camera 50, but can be performed periodically or irregularly.

[0084] Although the example has been described in which the photographing unit 121 photographs the interior of the refrigerator 1, and then performs image recognition of ingredients and generates and transmits the ingredient order list 73, the present invention is not limited to this. For example, the control unit 10 may store the ingredient order list 73 calculated from the recognition results of the camera image GC in the storage device 12, and transmit the latest ingredient order list 73 to the mobile terminal 7 when a request for the ingredient order list 73 is received from the mobile terminal 7. This allows the user of the refrigerator 1 to quickly determine what additional ingredients need to be purchased by referring to the mobile terminal 7, even when they are out.

[0085] Furthermore, the machine learning model of the recognition unit 124 can be updated to the latest machine learning model in response to changes or additions to the packaging of ingredients. For example, the machine learning model of the recognition unit 124 may be updated to a machine learning model received from a server (not shown).

[0086] As described above, in this embodiment, a health index is calculated using the user's product consumption history (healthy consumption index) and the user's current information on products in the storage room (healthy storage index), and the amount of additional ingredients to be purchased is suggested, taking into account the amount of stock in the storage room and the nutrients to be ingested. Regarding the product consumption history (healthy consumption index), the user can freely select the number of days of difference in the past time series, allowing for shopping suggestions that will ensure that the stock in the storage room will last for the selected number of days. [Example]

[0087] 8 and 9, a second embodiment will be described, which proposes healthy recipes for improving the health index. The differences from the first embodiment will be mainly described. In the second embodiment, recipes that can be made using ingredients stored in the refrigerator and that will result in a higher health index will be proposed to the user.

[0088] Fig. 8 is a flowchart showing an example of an in-storage management process executed in the control unit 10 in this embodiment. Steps S16 to S18 and S24 of this process are the same as steps S16 to S18 and S24 described in Fig. 2, so a description thereof will be omitted. New steps S25 and S26 have been added to this process. Furthermore, the configuration of this embodiment can be the same as that of embodiment 1.

[0089] First, in step S25, the healthy recipe information generation unit 1272 sorts and displays recipes that can be made using the recognized in-fridge ingredients in order of health index, and suggests recipes with a higher health index. This suggests a wide variety of healthy recipes that allow for effective intake of desirable nutrients, making it easier to create recipes that reduce food waste. Note that instead of sorting by health index, the recipes may be sorted by in-fridge health index or consumption health index.

[0090] Next, in step S26, display unit 128 displays the ingredients in the refrigerator and the healthy recipes in addition to the health index and additional ingredients on mobile terminal 7, a display device, etc. Figure 9 is a diagram showing an example of healthy recipe list 65 displayed in this step. Figure 9 is divided into a left side section 66 and a right side section 67. Display unit 128 displays a list of the ingredients in the refrigerator in left side section 66. Display unit 128 also displays recipes that can be made using the ingredients in the refrigerator in order of decreasing health index in right side section 67.

[0091] Users can also freely specify the type of healthy recipe according to whether they prioritize health, stamina, events, etc. Examples include dish type specification 1, dish type specification 2, and dish type specification 3. Dish type specification 1 prioritizes balance and includes staple foods, main dishes, side dishes, soups, milk and dairy products, and fruits. Dish type specification 2 allows users to select fish-based, meat-based, or vegetable-based. Dish type specification 3 can be selected from a wide range of options, including: high health priority: for married couples who want to stay healthy every day; medium health priority: for when you want to eat without worrying too much about your health index today; stamina priority: for when you want to feed your children a lot after they come home from club activities; and events: for when you want to celebrate a birthday, passing an exam, or other occasion.

[0092] This embodiment configured in this manner also achieves the same effects as those of Embodiment 1. Furthermore, this embodiment can propose recipes with a high health index from the ingredients in the refrigerator, thereby proposing a wide variety of recipes that allow for the effective intake of desirable nutrients, making it easier to create recipes while reducing food waste.

[0093] Although the interior management process in each of the above embodiments is executed by the control unit 10 of the refrigerator 1, it can also be executed by other devices. A modified example in which the interior management process is executed by the mobile terminal 7 will be described below. FIG. 11 shows the configuration of the mobile terminal 7 that executes the interior management process of this modified example. The mobile terminal 7 of this example has a processor 701, a storage device 702, a touch panel 703, and a communication unit 704. As described above, the mobile terminal 7 can be implemented by an information processing device (computer) such as a smartphone.

[0094] The processor 701 and the storage device 702 have the same functions as the control unit 10 shown in Fig. 1. The touch panel 703 functions as an input / output unit. The communication unit 704 is connected to a network CN. This connection may be wireless or may be wired.

[0095] Here, the in-warehouse management application 720 (in-warehouse management program) stored in the storage device 702 and executing the processing of this modified example will be described. The in-warehouse management application 720 is composed of a recognition module 721, a table control module 722, a health index calculation module 723, a suggested information generation module 724, an order module 725, and an in-warehouse control instruction module 726. The suggested information generation module 724 is composed of an additional ingredient determination module 7241 and a healthy recipe information generation module 7242. These are configured as one computer program (application), but each module may be configured as an independent computer program, or some of the modules may be implemented together as a computer program.

[0096] Furthermore, each of these modules performs the same function as the functional units shown in Fig. 1. That is, there is the following correspondence relationship. Recognition module 721: Recognition unit 124 Table control module 722: table control unit 125 Health index calculation module 723: Health index calculation unit 126 Proposal information generation module 724: Proposal information generation unit 127 Additional ingredient determination module 7241: Additional ingredient determination unit 1271 Healthy recipe information generation module 7242: Healthy recipe information generation unit 1272 Order module 725: Order unit 129 In-fridge control instruction module 726: In-fridge control unit 130 As described above, each module executes the same process as the corresponding functional unit, but it is desirable that the in-fridge control instruction module 726 also manages the usage status of ingredients in the fridge. For example, the in-fridge control instruction module 726 acquires information input by the user or read from the code of an ingredient, and the recognition unit 124 recognizes the ingredient.

[0097] It is also desirable that the in-storage management application 720 be distributed to the mobile terminal 7 via a network CN. For this reason, the network CN is realized by the Internet.

[0098] According to the above-mentioned embodiments and modifications, a health index is calculated using the user's product consumption history (healthy consumption index) and the user's current information on products in the storage room (healthy storage index), and the amount of additional ingredients to be purchased can be suggested taking into account the amount of stock in the storage room and the nutrients to be ingested. Regarding the product consumption history (healthy consumption index), the user can freely select the number of days of difference in the past time series, and a shopping suggestion can be made that will ensure that the stock in the storage room will last for the selected number of days.

[0099] Although the description of the present invention has been completed above, the present invention is not limited to the above-described embodiments and includes various modifications. For example, the above-described embodiments have been described in detail to provide a better understanding of the present invention, and the present invention is not necessarily limited to those having all of the configurations described above.

[0100] It is also possible to replace a part of the configuration of one embodiment with the configuration of another embodiment. It is also possible to add the configuration of another embodiment to the configuration of one embodiment. It is also possible to delete a part of the configuration of each embodiment, add another configuration, or replace it with another configuration.

[0101] The above-described configurations, functions, processing units, processing means, etc. may be partially or entirely implemented in hardware, for example, by designing them as integrated circuits. The above-described configurations, functions, etc. may also be implemented in software, with a processor interpreting and executing a program that implements each function. Information such as the programs, tables, and files that implement each function is stored in a storage device. This storage device may include storage devices such as nonvolatile semiconductor memory, hard disk drives, and solid-state drives (SSDs), as well as computer-readable non-transitory data storage media such as IC cards, SD cards, and DVDs.

[0102] In addition, the control lines and information lines shown are those that are considered necessary for the explanation, and not all control lines and information lines in the product are necessarily shown. In reality, it can be considered that almost all components are interconnected.

[0103] Furthermore, the above-described embodiments can be combined as appropriate, and such combinations of embodiments are also included within the scope of the present invention. [Explanation of symbols]

[0104] 1: refrigerator, 7: mobile terminal, 8: web server, 9: computer, 10: control unit, 12: storage device, 121: photographing unit, 20: refrigerator body, 50: camera, 123: image conversion unit, 124: recognition unit, 125: table control unit, 126: health index calculation unit, 127: proposal information generation unit, 128: display unit, 129: ordering unit

Claims

1. In an area management device that processes information about food storage, a recognition unit that recognizes managed food materials contained in the management area and consumed food materials among the food materials stored in the management area as a utilization status of the management area related to the storage; a health index calculation unit that identifies nutrients recommended for intake by a specific user based on the usage status, and calculates a health index corresponding to the nutrient using a management area health index corresponding to the nutrient of the managed ingredient and a consumption health index corresponding to the nutrient of the consumed ingredient; a recommendation information generation unit that identifies additional ingredients including ingredients and amounts thereof that are recommended to increase the health index; an output unit that outputs suggested information including the health index and additional ingredients; The health index calculation unit Calculating a consumption nutrition parameter indicating the nutrients of the consumed food material and a management area nutrition parameter indicating the nutrients of the management food material; Calculating the consumption health index using the consumption nutritional parameters; calculating the management area health index using the management area nutritional parameters; An area management device that calculates the health index, which indicates the nutritional balance that the user is expected to ingest from the specified time until the intake of the managed ingredients is completed, by averaging the managed area health index and the consumption health index.

2. 2. The area management device according to claim 1, Furthermore, the method refers to a storage unit that stores an ingredient nutritional component table that shows the nutritional components of each ingredient, The health index calculation unit is an area management device that uses the ingredient nutritional component table to identify nutrients of the managed ingredients and the consumed ingredients.

3. 2. The area management device according to claim 1, The health index calculation unit is a region management device that calculates the consumption health index based on the nutrients of ingredients consumed within a past period from approximately the present among the consumed ingredients.

4. In an area management device that processes information about food storage, a recognition unit that recognizes the managed ingredients contained in the management area and the consumed ingredients among the ingredients stored in the management area as the utilization status of the management area related to storage; a health management barometer calculation unit that identifies nutrients recommended for intake by a predetermined user based on the usage status of the storage-related management area and calculates a health management barometer that indicates the nutritional status of the user; a health index calculation unit that calculates a health index corresponding to the nutrient using a management area health index corresponding to the nutrient of the management ingredient and a consumption health index corresponding to the nutrient of the consumed ingredient; a suggested information generating unit that generates suggested information related to a recipe for ingesting the identified nutrient according to the health management barometer; an output unit that outputs the proposal information; The health index calculation unit Calculating a consumption nutrition parameter indicating the nutrients of the consumed food material and a management area nutrition parameter indicating the nutrients of the management food material; Calculating the consumption health index using the consumption nutritional parameters; calculating the management area health index using the management area nutritional parameters; An area management device that calculates the health index, which indicates the nutritional balance that the user is expected to ingest from the specified time until the intake of the managed ingredients is completed, by averaging the managed area health index and the consumption health index.

5. 5. The area management device according to claim 4, The suggested information generation unit is an area management device having at least one of an additional ingredient determination unit that determines additional ingredients, a healthy recipe information generation unit that generates the recipe, and a cooking method identification unit that identifies a cooking method for the recipe.

6. 6. The area management device according to claim 5, The health management barometer calculation unit is a region management device that calculates, as the health management barometer, at least one of a nutritional parameter indicating the nutrients whose intake is recommended and a health index corresponding to the nutrients whose intake is recommended.

7. 7. The area management device according to claim 4, The output unit is an area management device that outputs the proposal information and the health management barometer.

8. A program for causing one or more processors to execute the processing of the area management device according to any one of claims 1 to 7.

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