Food serving device and program

Abstract

To provide a food product providing device allowing a user 6 to easily change food products in a menu without causing the user to pay attention to a total calorie of the menu.SOLUTION: A food product providing device 1 includes: a menu determination part 13 for determining a menu combining, in units of container, a plurality of food products based on nutrient information and food product information in a food database so that nutrients are included at an intake calorie of intake necessary information in a user database; a menu information transmission part 14 for transmitting menu information representing the menu determined by the menu determination part 13 to a terminal device 2 of a user 6 associated with the intake necessary information; and a menu information change part 15 for changing, in units of container, one or more food products constituting the menu in the menu information to other food product in response to a change command from the terminal device 2 of the user 6.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a food providing device and a program. [Background technology]

[0002] Patent Document 1, which describes a technology for providing dietary information tailored to a user's condition, provides a database for each dish or beverage that separately manages its ingredients (including spices, flavorings, seasonings, oils used, whether cooked, raw, etc.), cooking methods, and calorie, salt, sugar, etc., and then uses the database to determine the ingredients, cooking methods, and seasonings (salt, sugar, calories, seasonings, toppings, etc.). Based on this determination, if the user is OK to eat each item, the finished product is also OK. This technology allows the user to select safe dishes and beverages for each case. The technology described in Patent Document 1 makes it possible to provide appropriate dietary information to a user based on the user's diagnosis, examination, and condition information. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2022-124203 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the technology of Patent Document 1 leaves room for further improvement in that when a user wishes to change a meal that has been created based on cooking method and seasoning information, it is necessary to re-obtain the cooking method and seasoning information for the meal to be changed and recalculate the total amount of calories to be ingested, making it difficult to easily accommodate a user's wishes to change their meal.

[0005] The present invention has been made in view of the above circumstances, and its purpose is to allow a user to easily change the foods in a menu without paying attention to the total calories of the menu. [Means for solving the problem]

[0007] The present invention is a method for creating a menu by combining food and set to a predetermined calorie , contained in a container a storage unit storing nutrient information indicating nutrients contained in the selected food and required intake information indicating nutrients and calorie intake required by the user within a predetermined period of time; a menu determination unit that refers to the nutrient information and the necessary intake information and determines a menu that is a combination of foods that matches the total calorie intake of the menu, which is the calorie intake set for each menu serving time period, and that matches the nutrients in the necessary intake information within the predetermined period; a menu information transmission processing unit that transmits menu information indicating the menu determined by the menu determination unit to the terminal device of the user; a menu information change unit that allows one or more of the foods constituting the menu in the menu information to be changed to other foods in response to a change command from the user's terminal device; a schedule information transmission processing unit that, when the menu and menu schedule are determined by one of the menu determination unit and the menu information change unit, transmits schedule information indicating the menu and the menu schedule for delivery to the user in units of food items; The food providing device is characterized by having: [Effects of the Invention]

[0009] According to the present invention, it is possible to allow a user to easily change the foods in a menu without paying attention to the total calories of the menu. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is an explanatory diagram showing the flow of information between the food providing device of this embodiment and each terminal. [Figure 2] FIG. 2 is an explanatory diagram showing the flow of information and food products in this embodiment. [Figure 3] FIG. 3 is an explanatory diagram showing a state in which data is stored in the user database. [Figure 4] FIG. 4 is an explanatory diagram showing a state in which data is stored in the food database. [Figure 5] FIG. 5 is a block diagram showing an example of the hardware configuration and software configuration of the food providing device of this embodiment. [Figure 6] Figure 6 is a flowchart of the food provision program. [Figure 7] FIG. 7 is an explanatory diagram showing the processing procedures of the user and the instructor. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, an example of an embodiment of the present invention will be described in detail with reference to the drawings. (Food serving device 1) As shown in FIGS. 1 and 2, food providing apparatus 1 is configured to change the food with a predetermined calorie content on a container-by-container basis when changing the food.

[0012] To give a specific example, the food providing device 1 has a menu determination unit 13 that determines a menu by combining multiple foods on a container-by-container basis based on the nutrient information and food information in the food database so that the nutrients are included in the calorie intake of the necessary intake information in the user database, a menu information transmission unit 14 that transmits menu information indicating the menu determined by the menu determination unit 13 to the terminal device 2 of the user 6 that is associated with the necessary intake information, and a menu information change unit 15 that makes it possible to change one or more foods that make up the menu in the menu information to other foods on a container-by-container basis in response to a change command from the terminal device 2 of the user 6.

[0013] Here, the "necessary intake information" indicates the nutrients and calorie intake required by the user 6. The "necessary intake information" is determined based on the user's constitution type. The constitution type varies depending on the intended use of the food providing device 1. Examples of intended uses include dieting, treating illnesses such as allergies, and treating athletes. For example, in the case of a food providing device 1 for dieting, there are four constitution types: high-sugar type, high-fat type, intestinal environment disorder type, and nutrient deficiency type. The constitution type is determined by the constitution determination unit 12 based on the answers of the user 6 obtained through a medical interview conducted by the constitution investigation unit 11. Note that the constitution types are not limited to four types and may be either single or multiple. The "necessary intake information" is preferably presented to the user 6 in terms of the daily required amount so that the food providing device 1 can easily propose a menu schedule to the user 6. For example, it is preferable to display "Your daily calorie intake guideline" as 400 kcal for breakfast, 500 kcal for lunch, and 400 kcal for dinner. The "necessary intake information" may be the total amount for a predetermined period such as one week or one month, so that the user 6 can easily take the initiative in planning a menu schedule.

[0014] The menu schedule can be managed and proposed on the calendar 21 shown in FIG. 2 displayed on the terminal device 2. While FIG. 2 illustrates a daily calendar 21, it may be switchable to a weekly or monthly calendar. Furthermore, the calendar 21 is preferably capable of recording menus independently prepared by the user 6 in addition to the proposed menus. In this case, the difference in calorie and nutrient intake between the proposed menu and the user's own menu can be calculated and used as basic data for proposing the next menu schedule. The calendar 21 is preferably capable of calculating the total calorie intake and total nutrient intake for a specified period when a certain period is specified. Furthermore, the calendar 21 is preferably capable of attaching a photograph of food taken with a camera to the location of the photograph date, associating it with major nutrients. Each of these processes, including the display process of the calendar 21 on the terminal device 2, may be executed by a food serving application installed on the terminal device 2, or may be executed by a food serving program on the food serving device 1, or may be executed by cooperative operation between the food serving application on the terminal device 2 and the food serving program on the food serving device 1.

[0015] Once sufficient data correlating food photos with the major nutrients of the food has been accumulated in the calendar 21, this data can be used as machine learning training data to determine the major nutrients of the food. This is because, by placing the food in the container 5 with its ingredients clearly identified, the relationship between the food photo and the ingredients (major nutrients) is stable, resulting in accurate training data. Specifically, the method for determining major nutrients using machine learning involves preparing multiple input elements consisting of combinations of food photos and the major nutrients of the food as training data. Then, training is performed using the input elements prepared as training data and the major nutrients corresponding to these input elements as output values, thereby constructing a multi-layered neural network. The data input to the input layer is processed in the hidden layer, and finally, training proceeds to predict the major nutrients in the output layer. During training, the dataset of input elements and major nutrients is divided into training data and test data, and a model for prediction and classification is trained using the training data. Performance evaluation is performed using the test data to confirm the learning accuracy. For example, if a photo of food served at a restaurant is given as input, the major nutrients of the food served at the restaurant can be determined by using the trained model to output predicted values ​​of the major nutrients.

[0016] In the case of a diet food, examples of "nutrients" include dietary fiber, vitamin A, B vitamins, calcium, iron, magnesium, and zinc. "Nutrient information" indicates the major nutrients contained in the food. The major nutrients may vary depending on the application of the food providing device 1. "Food" is a general term for processed ingredients and is distinguishable by product names such as "Grilled Chicken Ratatouille" and "Pork, Mushrooms, and Mayonnaise." "Food information" indicates the type of food contained in the container 5 with a capacity set to a predetermined calorie content. "Predetermined calories" means that the container 5 contains food with the same calorie content, such as 100 kilocalories or 200 kilocalories. Note that the "predetermined calories" may be set to distinguish multiple calories depending on the application. For example, the color of the container 5 or the color of the label 4 affixed to the container 5 may make it possible to distinguish whether the container 5 contains a 100-kilocalorie food or a 300-kilocalorie food. In this case, by using a yellow container 5 with 100 kcal for dieters and a green container 5 with 300 kcal for athletes, handling errors can be easily prevented when manufacturing and transporting products for various uses. The containers 5 and labels 4 will be described later.

[0017] "Container unit" means that the container 5 containing food is the unit of handling. This allows all parties involved in the food providing device 1, such as the user 6, manufacturer, transporter, and charge calculator, to handle various processes on a container-by-container basis. Examples of the terminal device 2 include a general stationary information processing device, a smartphone, a tablet, or other mobile terminal device. Furthermore, "send to terminal device 2" can be performed by email distribution such as an "email newsletter," which is a form of email distribution, an instant messaging application such as LINE (registered trademark), or a dedicated food providing application installed on the terminal device 2.

[0018] The food providing device 1 also has a constitutional constitution investigation unit 11 and a constitutional constitution determination unit 12. The constitutional constitution investigation unit 11 has a function of reading out constitutional constitution investigation information from the memory unit 114 and transmitting it to the terminal device 2. The constitutional constitution investigation information is information used in a medical interview (personal check) of the user 6 when the user starts using the food providing device 1. Specifically, examples of the information include basic check information for inquiring about gender, age, height, weight, and amount of daily activity, eating habit check information for inquiring about daily eating habits, and subjective symptom check information for inquiring about any subjective symptoms of concern. The constitutional constitution investigation information is then transmitted to the terminal device 2 and displayed so that the user 6 can answer it. The constitutional constitution answer information answered by the user 6 is stored in a history database in the memory unit 114 via the information receiving unit 17.

[0019] The constitution assessment unit 12 has the function of calculating daily calorie intake and necessary nutrients from body composition, and then calculating a diet period and target weight. Specifically, it calculates basal metabolic rate using the Harris-Benedict equation, a well-known calculation method, based on height, age, weight, and gender, and presents the diet period and target weight. The Harris-Benedict equation for men is basal metabolic rate (kcal / day) = 88.36 + (13.4 × weight [kg]) + (4.8 × height [cm]) - (5.7 × age [years]). Meanwhile, for women, it is basal metabolic rate (kcal / day) = 447.6 + (9.2 × weight [kg]) + (3.1 × height [cm]) - (4.3 × age [years]). The Harris-Benedict equation may be used to calculate basal metabolic rate and compare it with data from the smartwatch. This allows for more accurate estimation of basal metabolic rate. Furthermore, constitution survey information may be stored in a user database. The constitution determination unit 12 has the function of determining a constitution type based on the constitution response information stored in the history database of the information receiving unit 17, determining necessary intake information corresponding to the constitution type, and storing the information in the user database. The constitution type thus determined is used in determining a menu by the menu determination unit 13 and is also used as information for suggesting improvements specific to each user 6. As a result, the food providing device 1 has a constitution investigation unit 11 that transmits constitution investigation information used in interviewing the user 6 to the terminal device 2 of the user 6, and a constitution determination unit 12 that determines a constitution type based on the constitution response information to the constitution investigation information, and determines necessary intake information (nutrient information, calorie intake information) corresponding to the constitution type and stores it in the user database. This makes it possible to realize a "diet method" that determines, for example, nutrients needed for a specific illness or for building muscle or dieting, and to suggest and provide optimal meal combinations according to this diet method.

[0020] Furthermore, food providing device 1 has production instruction unit 18. When the menu and menu schedule are determined, production instruction unit 18 transmits this determined schedule information to food production terminal 3. Then, production factory 7, which confirms the schedule information via food production terminal 3, prepares the menu based on the schedule information and delivers it to user 6. In this way, food providing device 1 establishes a system in which it determines the specific constitution of user 6, provides menu information such as a menu and menu schedule to improve the determined constitution to user 6 via terminal device 2, delivers food of a predetermined calorie content to user 6 in containers according to the menu schedule, and obtains user 6's feedback via terminal device 2 to use in improving the menu information.

[0021] When the food providing device 1 configured as described above provides user 6 with information about a menu determined to include necessary nutrients, since the menu is a combination of multiple foods, some of which may be disliked by user 6. Therefore, the menu information change unit 15 allows the user 6 to change the disliked foods to other foods. When changing foods, the change is made on a container-by-container basis, containing foods with a predetermined calorie content, so the total calories of the menu do not increase or decrease as a result of the food change. As a result, user 6 can easily change the foods in the menu without paying attention to the total calories of the menu.

[0022] (Database) As shown in FIG. 3, the user database is structured using a data table to associate the identification information of the user 6 to whom food is provided with the necessary intake information indicating the nutrients and calorie intake required by the user 6, thereby enabling the storage, management, and retrieval of this information. Specifically, the user database has a user identification number item that stores the identification information of the user 6, a name item that stores the name of the user 6, and a constitution type item that stores the constitution type of the user 6, all of which are associated with each other. The constitution type item has an excessive carbohydrate type item, an excessive lipid type item, an intestinal environment disorder type item, and a nutrient deficiency type item, all of which are associated with each other, and the items can be specified by turning flag data on (circle) or off (blank). This allows, for example, it to be determined that the user 6 with the user identification number "P001" has the name "Taro Yamada" and a constitution type of "excessive type." It is also known that user 6, whose user identification number is "P002", has the name "Tanaka Hanako" and a constitution type of "nutritional deficiency type."

[0023] In this embodiment, one constitution type is selected from four constitution types, but this is not limited to this, and priority may be set by storing numerical data instead of flag data. For example, if "1" is set for the high-carbohydrate type and "2" is set for the high-fat type, a menu corresponding to the high-carbohydrate type is determined in the first menu schedule, and a menu corresponding to the high-fat type is determined in the next menu schedule after the first menu schedule is completed. In this way, if multiple constitution types are identified as a result of the interview by the constitution survey unit 11 and the constitution determination unit 12, menu schedules corresponding to the multiple constitution types can be prioritized and proposed to the user 6.

[0024] As shown in FIG. 4, the food database uses a data table to structure food information indicating the type of food contained in a container 5 at a capacity set for a predetermined calorie content, and associates it with nutrient information indicating the major nutrients contained in the food, thereby enabling the storage, management, and retrieval of this information. Specifically, the database includes a food identification number field that stores the food's identification number, a food name field that stores the food's name, a menu element field, and a nutrient field, all of which are associated with each other. The menu element field stores information indicating one of the following menu elements: staple food (rice, bread), main dish, side dish, bread, soup, dessert, and drink. The nutrient field stores information indicating one or more of the following nutrients: protein, dietary fiber, vitamin A, B vitamins, calcium, iron, magnesium, and zinc. For example, a food identification number field of "f001" indicates that the food name is "grilled chicken ratatouille," the menu element is "main dish," and the nutrients are "zinc, protein, and B vitamins." In addition, for the food identification number item "f002", the food name is "Stir-fried pork and mushrooms with mayonnaise and ponzu sauce", the menu element is "Main dish", and the nutrients are "Protein, B vitamins, magnesium".

[0025] (Storage unit 114, etc.) As shown in FIG. 5, the user database and food database are stored in the memory unit 114. The memory unit 114 is connected to the terminal device 2 of the user 6 and the food production terminal 3 at the production factory 7 via the communication unit 113 provided in the food providing apparatus 1 and an information and communication network 20, such as the Internet, for data communication. The memory unit 114 may be configured with a hard disk or a combination of a hard disk and memory. In the case of a combination of a hard disk and memory, some of the data and indexes used by the database are cached in the memory as needed, thereby enabling faster access to the database. The memory unit 114 also stores a history database in which various information transmitted from each terminal device 2 is stored as history information in association with the identification information of the user 6 of the terminal device 2. For example, the history database enables the identification of each user 6's unique constitution type based on the history information and the determination of a menu appropriate for the user 6's constitution type. The memory unit 114 may be a data server connected to the information and communication network 20, separate from the food providing apparatus 1. Furthermore, the storage unit 114 may be configured with a plurality of data servers provided for each database.

[0026] Furthermore, food providing apparatus 1 has an input device 112 connected to input receiving unit 191 and a display device 111 connected to display control unit 192. Examples of input device 112 include a keyboard, a mouse, a touch panel, and a voice input device. Examples of display device 111 include a liquid crystal display device. This allows food providing apparatus 1 to be configured with an information processing device such as a general personal computer or laptop computer. Note that food providing apparatus 1 may lack at least one of input device 112 and display device 111. In this case, input device 112 and display device 111 are provided in an external terminal (not shown), and food providing apparatus 1 can be used as a food providing server.

[0027] (5 containers, 4 labels) As shown in Figure 2, container 5, which is a unit handled by food providing device 1, is a pouch formed by bonding a pair of transparent, airtight plastic films together to form a bag shape. This allows container 5 to maintain the freshness and quality of products for a long period of time and allows the food contained therein to be visually inspected. Container 5 is also a stand-up pouch formed with a wide bottom, allowing it to stand on its own. This allows user 6 to store container 5 upright, or to use container 5 upright as tableware when eating food.

[0028] The container 5 may have notches at both ends of the side of the upper part. In this case, the notches can be used as markers when opening with scissors and can also be opened by hand. Alternatively, the container 5 may be made of a plastic film formed into a tube shape, with the opening at the tip sealed by a cap or film, so that food can be sucked through the opening while gripping the container 5. In this case, food can be consumed while standing or moving, such as during commuting or exercise. Furthermore, at least a portion of the container 5 may be colored in a color corresponding to the calorie content of the food contained therein. In this case, different calorie content depending on the purpose can be identified by the color of the container 5. The container 5 is not limited to a pouch, but may also be a metal can or a sealable glass container.

[0029] A label 4 is provided on one side of the container 5. Nutrient marks 41 are printed on the label 4, indicating the major nutrients of the food by color. The nutrient marks 41 are printed in three places so that three types of nutrients can be identified as major nutrients. This allows the user 6 to understand the three types of nutrients that are particularly abundant from the nutrient marks 41. Note that if multiple nutrient marks 41 are printed, the nutrient content may be understood from the size of the area of ​​the nutrient marks 41. As a result, by providing the nutrient marks 41 on the containers 5, calorie intake can be managed on a container-by-container basis, and nutrient intake can be managed by the nutrient marks 41, making it easy to manage calories and nutrients.

[0030] Furthermore, an encoded code containing various types of information, such as a two-dimensional code such as a QR code (registered trademark) or a one-dimensional code such as a barcode, may be printed on the label 4 and the encoded code may be readable by the terminal device 2. In this case, information that cannot be fully expressed in the size of the label 4 can be output by display or sound on the terminal device 2 by reading the encoded code. Examples of information in the encoded code include text, image, and video information about the recipe for the food contained in the container 5, and a uniform resource locator (URL) of a website where the text, image, and video information about the recipe can be viewed.

[0031] Furthermore, the label 4 has printed areas for a food name display section 42, a menu element display section 43, a cooking method recommendation section 44, and a calorie display section 45. For example, the food name "Grilled Chicken Tatouille" is printed in the food name display section 42, the menu element display section 43 is printed with "Main" indicating the main dish, the cooking method recommendation section 44 is printed with "Burning recommended," and the calorie display section 45 is printed with "100 kcal." This allows the contents and cooking method of the food to be visually recognized on the label 4. Note that at least a portion of the label 4 may be colored in a color corresponding to the calorie content of the food contained therein. In this case, the color of the label 4 makes it possible to distinguish between different calorie contents depending on the intended use.

[0032] The above food providing apparatus 1 may further include the following components 1, 2, and 3.

[0033] (Configuration 1) As shown in FIGS. 1 and 5, the food providing device 1 includes a likes / dislikes input unit 16 that allows the user to input, on a container-by-container basis, likes / dislikes information indicating likes / dislikes for one or more foods that make up the menu in the menu information. The menu determination unit 13 may be configured to select preferred foods from among foods corresponding to nutrient information that matches the necessary intake information based on the likes / dislikes information, and prioritize inclusion in the menu. This configuration allows a menu that reflects food likes and dislikes to be determined, making it possible to create a menu unique to the user 6. Furthermore, based on the accumulated likes / dislikes information, it is possible to identify unpopular foods and replace the unpopular foods with new foods. By repeatedly replacing foods in this way, a menu that includes many popular foods can be presented to the user 6.

[0034] (Configuration 2) The menu determination unit 13 in the food providing device 1 may determine multiple menus, and the menu information change unit 15 may be configured to allow selection from the multiple menus in response to a change command from the terminal device 2 of the user 6. This configuration allows the menu and the foods included in the menu to be changed, making it easy to realize the menu desired by the user 6.

[0035] (Configuration 3) Food providing device 1 may have a restaurant recommendation unit (not shown) that can prepare food items in a menu determined by menu determination unit 13 with a predetermined calorie amount, and that extracts one or more restaurants located within a predetermined distance from the location information of terminal device 2 and transmits the information to terminal device 2. In this case, even if the food items are not transported to user 6 in containers 5, user 6 can consume freshly prepared food at the nearest restaurant located within a predetermined distance from terminal device 2 of user 6.

[0036] (Food Donation Program) 1 may be configured as either hardware or software. These units 11 to 18 constitute at least a part of the control unit 10. When the units 11 to 18, 191, 192 are configured as software, they cause the control unit 10 of the food providing apparatus 1 or a computer (not shown) serving as a control unit of the terminal device 2 to execute a food providing program.

[0037] 6, the case where the computer of terminal device 2 is caused to execute a food provision program will be specifically described. The food provision program is a program that causes the computer of terminal device 2, which is able to access a food database in which food information indicating the types of food contained in containers 5 at a capacity set for a predetermined calorie amount is stored in association with nutrient information indicating the major nutrients contained in the food, and a user database in which identification information of user 6 to whom the food is to be provided is stored in association with calorie intake and required intake information indicating the nutrients needed by user 6, to execute a menu determination step (S1) of determining a menu combining multiple foods on a container-by-container basis based on the nutrient information and food information in the food database so that the nutrients are included in the calorie intake of the required intake information in the user database, a menu information display step (S2) of displaying menu information indicating the menu determined in the menu determination step, and a menu information change step (S3) of allowing one or more foods constituting the menu in the menu information to be changed to other foods on a container-by-container basis in response to a change command from user 6. The food provision program may also be a program that causes the computer of food provision device 1 to execute each of steps (S1) to (S3).

[0038] According to the above program, when information about a menu determined to contain nutrients necessary for user 6 is displayed on terminal device 2, since the menu is a combination of multiple foods, some foods may be disliked by user 6. Therefore, the disliked foods can be changed to other foods in a menu information change step. When changing foods, the change is made on a container-by-container basis containing foods with a predetermined calorie content, so the total calories of the menu do not increase or decrease as a result of the food change. As a result, user 6 can change the foods in the menu without paying attention to the total calories of the menu. Furthermore, by simply installing the program on an information processing device such as a personal computer, tablet device, or smartphone, the information processing device can function as food providing device 1.

[0039] When the program is installed in a portable terminal device 2 such as a smartphone or tablet terminal, it is preferable to use the food providing device 1 as a data server, with various databases stored in the storage unit 114, and to store part of the data in the memory of the terminal device 2. The program may be distributed in a state recorded on a recording medium such as a CD-ROM or USB memory, or may be distributed via a two-way communication network or communication line such as the Internet or a one-way communication network such as television broadcasting.

[0040] (Food provision method) Some or all of the steps in the food provision program may be implemented by hardware. That is, the food provision device 1 is only required to be configured to be able to execute the food provision method. Specifically, the food provision method is a food provision method for the food provision device 1 or the terminal device 2 that is able to access a food database in which food information indicating the type of food contained in a container 5 at a capacity set for a predetermined calorie amount is stored in association with nutrient information indicating the major nutrients contained in the food, and a user database in which identification information of the user 6 to whom the food is to be provided is stored in association with necessary intake information indicating the nutrients required by the user 6 and the calorie intake, and includes a menu determination step (S1), a menu information display step (S2), and a menu information change step (S3).

[0041] (Dietary advice function) 7, the food providing device 1 in this embodiment may further include a dietary consultation function that enables the user 6 to consult with an instructor about dietary matters. The dietary consultation function connects the food providing device 1, the user 6's terminal device 2 (user terminal 2), and the instructor's terminal device 8 (instructor terminal 8) so that data communication is possible via an information and communication network 20 such as the Internet, and enables the user 6 to receive a diagnosis from an expert instructor remotely, and receive dietary recommendations and dietary consultations via a web service or smartphone application.

[0042] Specifically, the food providing device 1 has stored in the storage unit 114 a user database storing information about the user 6, an instructor database storing information about the instructor, a schedule database storing the schedules of the user 6 and the instructor, and a consultation history database storing information about consultations between the user 6 and the instructor (interview videos, interview texts, instructor reviews, etc.). While storing various information at the time of consultation in these databases, the user terminal 2 executes steps of a user processing procedure, and the instructor terminal 8 executes steps of an instructor processing procedure, thereby allowing the expert instructor to provide dietary consultations to the user 6.

[0043] To explain the user processing procedure by user 6, user 6 registers as a new member (S11) by entering his / her name, contact information, etc., then searches for the desired instructor while checking the instructor profile in the instructor list (S12), and books a consultation appointment in the instructor schedule of the searched instructor (S13). Then, on user terminal 2 and instructor terminal 8, facial images of both parties are displayed, and consultations are possible via video and audio, as well as text (S14). After the video consultation in S14 is completed, user 6 writes an instructor review indicating the content of the consultation and his / her impressions (S15), and the consultation ends.

[0044] On the other hand, the instructor's processing procedure will be explained below. After the instructor logs in to the instructor terminal 8 (S21), an instructor profile is registered (S22). Then, a basic schedule indicating the dates and times when the instructor is available for instruction is registered (S23). After this, if a reservation has been made for the user 6, a video consultation is conducted on the reserved date and time. That is, on the user terminal 2 and the instructor terminal 8, facial images of both parties are displayed, and the video consultation allows for video and audio consultation as well as text consultation, and meal recommendations and dietary consultation are provided (S24). Then, after the video consultation is completed, the next reservation is confirmed (S25), and one consultation session is completed.

[0045] It should be noted that within the scope of the concept of the present invention, those skilled in the art may conceive of various modifications and alterations. Therefore, it is understood that such modifications and alterations fall within the scope of the present invention. For example, even if a person skilled in the art appropriately adds or deletes components or modifies the design of the above-described embodiment, or adds or omits steps or modifies conditions, such modifications are also included within the scope of the present invention as long as they maintain the gist of the present invention. [Explanation of symbols]

[0046] 1 Food serving equipment 10 Control Unit 11 Physical Survey Department 111 Display device 112 Input Device 113 Communications Department 114 Storage section 12 Constitution Assessment Section 13 Menu Decision Department 14 Menu Information Transmission Unit 15 Menu information change section 16 Likes and dislikes input section 17 Information Reception Department 18 Manufacturing Instruction Department 2. Terminal Device 3. Food production terminal 4. Labels 5 containers 6 User 7 Manufacturing factory

Claims

1. a storage unit that stores nutrient information indicating the nutrients contained in the food, which is a food that is combined to form a menu and has a predetermined calorie content and is contained in a container, and required intake information indicating the nutrients and calorie intake required by the user within a predetermined period of time; a menu determination unit that refers to the nutrient information and the necessary intake information and determines a menu that is a combination of foods that matches the total calorie intake of the menu, which is the calorie intake set for each menu serving time period, and that matches the nutrients in the necessary intake information within the predetermined period; a menu information transmission processing unit that transmits menu information indicating the menu determined by the menu determination unit to the terminal device of the user; a menu information change unit that allows one or more of the foods constituting the menu in the menu information to be changed to other foods in response to a change command from the user's terminal device; a schedule information transmission processing unit that, when the menu and menu schedule are determined by one of the menu determination unit and the menu information change unit, transmits schedule information indicating the menu and the menu schedule for delivery to the user in units of food items; A food serving device having:

2. a constitutional examination unit that transmits constitutional examination information to be used in a medical interview with the user to the terminal device of the user; and a constitution determination unit that determines a constitution type based on the constitution answer information to the constitution survey information, and obtains the necessary intake information corresponding to the constitution type and stores it in the storage unit. The food serving device of claim 1 .

3. The food is a food that constitutes a menu when combined, and the food is set to a predetermined calorie, and the nutrient information indicating the nutrients contained in the food stored in the container, and the intake requirement information indicating the nutrients and intake calories that the user needs within a predetermined period are stored in a computer that can access the storage unit. a menu determination step of determining a menu that is a combination of foods that matches the total calorie intake of the menu, which is the calorie intake set for each menu serving time period, and matches the nutrients in the information on necessary intake within the predetermined period, by referring to the nutrient information and the information on necessary intake; a menu information transmission processing step of transmitting menu information indicating the menu determined in the menu determination step to the terminal device of the user; a menu information changing step of changing one or more of the foods constituting the menu in the menu information to other foods in response to a change command from the terminal device of the user; a schedule information transmission process step of transmitting schedule information indicating the menu and the menu schedule for delivery to the user in units of food items when the menu and menu schedule are determined by one of the menu determination step and the menu information change step; A program to execute.

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