Menu proposal device, menu proposal method, and menu proposal program

Abstract

The present invention addresses the problem of providing a menu proposal device, etc., capable of proposing a menu having an adjusted nutritional balance or a good balance to a general consumer when there is a possibility of a collapse in nutritional balance due to eating out or the like. A menu proposal device according to the present embodiment comprises: a detection unit that detects that there is a possibility of a collapse in nutritional balance; a first generation unit that, when said possibility has been detected by the detection unit, generates first menu data relating to a first menu for adjusting the collapsed nutritional balance, the first menu being composed of one single-item dish or a plurality of single-item dishes, by referring to a database that stores a plurality of cuisine-related data relating to single-item dishes; and a provision unit that provides the first menu data.

Description

Menu suggestion device, menu suggestion method, and menu suggestion program

[0001] The present invention relates to a menu suggestion device, a menu suggestion method, and a menu suggestion program.

[0002] Patent Literature 1 discloses a system for nutrient scoring based on nutrients displayed on food or beverage products. Patent Literature 2 discloses an information processing device capable of recommending information on optimal meals according to a user's schedule information. Patent Literature 3 discloses a recipe suggestion system capable of suggesting recipes for dishes optimally suited to a user's emotions.

[0003] Patent Literature 4 discloses a recipe suggestion device that improves the accuracy of information on ingredients held by users, which is a prerequisite for proposing recipes. Patent Literature 5 discloses a system for supporting menu suggestions for a group of multiple users. Patent Literature 6 discloses a system that aims to determine nutritionally appropriate meal menus while allowing users to actively participate in the planning of the menu.

[0004] Patent Literature 7 discloses a recipe information providing device capable of proposing a menu that combines multiple dishes to ensure necessary nutrients are consumed as a whole. Patent Literature 8 discloses a recipe extraction device intended to appropriately extract recipes according to a purpose. Patent Literature 9 discloses a menu providing device capable of providing ordinary consumers with menus similar to those provided by professional chefs based on their expert knowledge, taking into account not only nutritional values ​​but also factors other than nutritional values ​​that ordinary consumers consider when planning their daily or annual menus (e.g., cooking procedures, the number of ingredients used, food combinations, seasonings, etc.).

[0005] Japanese Patent Publication No. 2023-500187 Japanese Patent Publication No. 2021-190104 Japanese Patent Publication No. 2022-150207 Japanese Patent Publication No. 2021-157433 Japanese Patent Publication No. 2020-107096 Japanese Patent Publication No. 2019-212252 Japanese Patent Publication No. 2019-133512 Japanese Patent Publication No. 2020-144593 Japanese Patent Publication No. 2019-153006

[0006] However, conventional technology had a problem in that it was not possible to propose to ordinary consumers menus with adjusted nutritional balance or good balance (e.g., nutritional balance) when there is a possibility that nutritional balance may be disrupted when eating out, etc.

[0007] The present invention has been made in consideration of the above-mentioned problems, and aims to provide a menu suggestion device, a menu suggestion method, and a menu suggestion program that can suggest nutritionally balanced or well-balanced menus to ordinary people when there is a possibility that nutritional balance may be disrupted when eating out, etc.

[0008] In other words, in order to solve the above-mentioned problems and achieve the object, the menu suggestion device of the present invention comprises a detection unit that detects the possibility of nutritional imbalance, a first generation unit that, when the detection unit detects the possibility, references a database that stores multiple dish data related to single dishes and generates first menu data related to a first menu consisting of one single dish or multiple single dishes for adjusting the nutritional imbalance, and a provision unit that provides the first menu data, wherein the first menu satisfies at least one of the following conditions: a first condition that the content of a nutrient that is considered to be preferable in larger amounts is equal to or greater than a standard value higher than the recommended amount; a second condition that the content of an ingredient that is considered to be preferable in larger amounts is equal to or greater than a standard value higher than the recommended amount; a third condition that the content of a nutrient that is considered to be preferable in smaller amounts is equal to or less than a standard value lower than the recommended amount; and a fourth condition that the content of an ingredient that is considered to be preferable in smaller amounts is equal to or less than a standard value lower than the recommended amount.

[0009] In addition, the detection unit may detect a first period when nutritional balance may be disrupted, and the menu suggestion device of the present invention may further include a determination unit that determines the recommended time to eat the first menu based on the first period detected by the detection unit, and the provision unit may provide the first menu data together with the recommended time to eat.

[0010] The detection unit may detect the first period by having a user specify the first period.

[0011] The recommended consumption time may be later than the first time period.

[0012] The period may be specified by a date, and the recommended consumption period may be the day after the first period.

[0013] In addition, the detection unit may detect a first meal that may disrupt nutritional balance, and the first generation unit may generate the first menu data taking into consideration the first meal detected by the detection unit.

[0014] The detection unit may detect the first meal by having a user specify the first meal.

[0015] The first menu may also satisfy at least two of the first to fourth conditions.

[0016] The first menu may also satisfy at least three of the first to fourth conditions.

[0017] Furthermore, the first menu may further satisfy at least one of the fifth condition that the energy content is equal to or less than a standard value that is higher than the recommended amount, and the sixth condition that the lipid content is equal to or less than a standard value that is higher than the recommended amount.

[0018] The first menu may also satisfy all of the first to sixth conditions.

[0019] In addition, the menu suggestion device of the present invention may further include a second generation unit that refers to the database and generates second menu data regarding a second menu, which is a menu with adjusted or good nutritional balance, and the provision unit may provide the second menu data.

[0020] The second menu may also satisfy a seventh condition that the ratio of the total score to the perfect score is equal to or greater than a predetermined value, and the total score may be the sum of points converted from the content of nutrients that are preferred to be consumed in large amounts, according to a conversion table defined so that the higher the content, the higher the score; points converted from the content of ingredients that are preferred to be consumed in large amounts, according to the conversion table; and points converted from the content of nutrients that are preferred to be consumed in small amounts, according to a conversion table defined so that the lower the content, the higher the score.

[0021] Furthermore, the second menu may further satisfy at least one of the eighth condition that the energy content is equal to or less than a standard value that is higher than the recommended amount, and the ninth condition that the lipid content is equal to or less than a standard value that is higher than the recommended amount.

[0022] The second menu may also satisfy all of the seventh to ninth conditions.

[0023] Furthermore, the menu may be for one meal, and the standard value under the first condition, the standard value under the second condition, the standard value under the fifth condition, the standard value under the sixth condition, the standard value under the eighth condition, and the standard value under the ninth condition may be more than one-third and less than two-thirds of the recommended daily amount, and the standard value under the third condition and the standard value under the fourth condition may be less than one-third of the recommended daily amount.

[0024] Furthermore, the reference value under the first condition, the reference value under the second condition, the reference value under the fifth condition, the reference value under the sixth condition, the reference value under the eighth condition, and the reference value under the ninth condition may be one-third of the recommended daily amount multiplied by 1.25, and the reference value under the third condition and the reference value under the fourth condition may be one-third of the recommended daily amount multiplied by 0.75.

[0025] Furthermore, the nutrient that is preferable to be consumed in large amounts may be protein, the food material that is preferable to be consumed in large amounts may be vegetables, the nutrient that is preferable to be consumed in small amounts may be saturated fatty acids and salt equivalents or sodium, and the food material that is preferable to be consumed in small amounts may be processed meat.

[0026] In addition, the menu suggestion device of the present invention may further include a first acquisition unit that acquires a first period that includes the first time period, and the second generation unit may generate the second menu data regarding the second menu for the number of days specified by the period obtained by excluding the first time period and the recommended consumption period from the first period acquired by the first acquisition unit.

[0027] The first acquisition unit may acquire the first period by having a user specify the first period.

[0028] In addition, the menu suggestion device of the present invention may further include a second acquisition unit that acquires at least one piece of information from among ingredients that the user wants to use, ingredients that the user does not want to use, number of people eating, concerns about the menu, types of meals that the user does not want, ingredients that the user likes, ingredients that the user does not like, and cooking time, and the first generation unit may generate the first menu data that takes into account the at least one piece of information acquired by the second acquisition unit, and the second generation unit may generate the second menu data that takes into account the at least one piece of information acquired by the second acquisition unit.

[0029] The second acquisition unit may acquire the at least one piece of information by having a user specify the at least one piece of information.

[0030] The providing unit may also provide the information to the user's terminal in a calendar format.

[0031] The menu suggestion method of the present invention includes a detection step in which a detection unit detects that there is a possibility of nutritional imbalance; a first generation step in which a first generation unit, if the detection step detects that there is a possibility, references a database that stores multiple dish data related to single dishes to generate first menu data related to a first menu consisting of one single dish or multiple single dishes for adjusting the nutritional imbalance; and a provision step in which a provision unit provides the first menu data, wherein the first menu satisfies at least one of the following conditions: a first condition that the content of a nutrient that is considered to be preferable in larger intake amounts is equal to or greater than a standard value higher than the recommended amount; a second condition that the content of an ingredient that is considered to be preferable in larger intake amounts is equal to or greater than a standard value higher than the recommended amount; a third condition that the content of a nutrient that is considered to be preferable in smaller intake amounts is equal to or less than a standard value lower than the recommended amount; and a fourth condition that the content of an ingredient that is considered to be preferable in smaller intake amounts is equal to or less than a standard value lower than the recommended amount.

[0032] Furthermore, the menu suggestion program of the present invention is a program that causes a computer to function as: a detection means that detects the possibility of nutritional imbalance; a first generation means that, when the detection means detects the possibility, references a database that stores multiple dish data related to single dishes, and generates first menu data related to a first menu consisting of one single dish or multiple single dishes for adjusting the nutritional imbalance; and a provision means that provides the first menu data.The first menu is characterized in that it satisfies at least one of the following conditions: a first condition that the content of a nutrient that is considered to be preferable in larger amounts is equal to or greater than a standard value higher than the recommended amount; a second condition that the content of an ingredient that is considered to be preferable in larger amounts is equal to or greater than a standard value higher than the recommended amount; a third condition that the content of a nutrient that is considered to be preferable in smaller amounts is equal to or less than a standard value lower than the recommended amount; and a fourth condition that the content of an ingredient that is considered to be preferable in smaller amounts is equal to or less than a standard value lower than the recommended amount.

[0033] The recording medium according to the present invention is a non-transitory computer-readable recording medium having the menu suggestion program recorded thereon. In other words, the recording medium according to the present invention is a non-transitory computer-readable recording medium including programmed instructions for causing a computer to execute the menu suggestion method.

[0034] According to the present invention, when there is a possibility that nutritional balance may be disrupted when eating out, etc., it is possible to propose a menu with adjusted or well-balanced nutrition to the general public.

[0035] FIG. 1 is a diagram showing an example of the configuration of the menu suggestion device 100. FIG. 2 is a diagram showing an example of a screen provided by the menu suggestion device 100 to the information communication terminal 200. FIG. 3 is a diagram showing an example of a screen provided by the menu suggestion device 100 to the information communication terminal 200. FIG. 4 is a diagram showing an example of a screen provided by the menu suggestion device 100 to the information communication terminal 200. FIG. 5 is a diagram showing an example of a screen provided by the menu suggestion device 100 to the information communication terminal 200. FIG. 6 is a diagram showing an example of a screen provided by the menu suggestion device 100 to the information communication terminal 200. FIG. 7 is a diagram showing an example of a screen provided by the menu suggestion device 100 to the information communication terminal 200. FIG. 8 is a diagram showing an example of a screen provided by the menu suggestion device 100 to the information communication terminal 200. FIG. 9 is a diagram showing an example of a screen provided by the menu suggestion device 100 to the information communication terminal 200. FIG. 10 is a diagram showing an example of a screen provided by the menu suggestion device 100 to the information communication terminal 200.

[0036] Hereinafter, embodiments of a menu suggestion device, a menu suggestion method, and a menu suggestion program according to the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to the embodiments.

[0037] 1 is a diagram showing an example of the configuration of a menu suggestion device 100. The menu suggestion device 100 is communicably connected to an information communication terminal 200 (e.g., a mobile phone, a smartphone, a tablet terminal, a personal computer, etc.) owned by a user (ordinary consumer) via a network 300 such as the Internet, an intranet, or a LAN (including both wired and wireless networks).

[0038] The menu suggestion device 100 includes a control unit 102 that comprehensively controls devices such as a CPU (Central Processing Unit) or GPU (Graphics Processing Unit), a communication interface unit 104 that communicatively connects the device to a network 300 via a communication device such as a router and a wired or wireless communication line such as a dedicated line, a memory unit 106 that stores various databases, tables, files, etc., and an input / output interface unit 108 that connects to an input device 112 and an output device 114. The various units included in the menu suggestion device 100 are communicatively connected via any communication path.

[0039] The communication interface unit 104 mediates communication between the menu suggestion device 100 and the network 300 (or a communication device such as a router). That is, the communication interface unit 104 has a function of communicating data with other terminals via a communication line.

[0040] An input device 112 and an output device 114 are connected to the input / output interface unit 108. The output device 114 may be a monitor, a speaker, a printer, or the like. The input device 112 may be a keyboard, a mouse, a microphone, a monitor that cooperates with a mouse to realize a pointing device function, a touch panel, or the like.

[0041] The memory unit 106 is a storage means. For example, a memory device such as a RAM or ROM, a fixed disk device such as a hard disk, a flexible disk, or an optical disk can be used as the memory unit 106. The memory unit 106 may store a computer program that works in cooperation with an operating system (OS) to issue commands to the CPU or GPU to perform various processes.

[0042] The memory unit 106 includes a dish data memory unit 106a that stores multiple dish data related to single dishes, and a menu data memory unit 106b that stores multiple menu data related to menus generated by the first generation unit 102b or the second generation unit 102e described below based on the dish data.

[0043] The dish data table stored in the dish data storage unit 106a includes, for example, dish element records for multiple a la carte dishes, each containing information about the elements considered when preparing a la carte dishes (e.g., the information listed in the following paragraph). Each dish element record includes dish identification information for identifying the a la carte dish (e.g., a dish number or dish name assigned to the a la carte dish), element identification information for identifying the element (e.g., an element number or element name assigned to the element), and numerical values ​​related to the element. Specific examples of the element numbers, element names, and numerical values ​​included in the dish element records are shown in the "Examples of Information Included in Dish Element Records" section below. The dish data may include dish element records for the number of elements. The registration date of the dish data and an image of the a la carte dish may be linked to the dish identification information and stored in the dish data storage unit 106a. That is, the dish data may include the registration date and an image of the a la carte dish.

[0044] - Nutritional values ​​contained in the a la carte dish (for example, protein, fat, carbohydrates, various minerals, various vitamins, cholesterol, saturated fatty acids, dietary fiber, salt equivalent or sodium content, energy amount or vegetable intake, etc.) - Number of steps to complete the a la carte dish - Number of ingredients used in the a la carte dish - Time to complete the a la carte dish - Cuisine category of the a la carte dish (for example, main dish, side dish, staple food or soup, etc.) - Cuisine genre of the a la carte dish (for example, Japanese, Western, Chinese, Korean or ethnic, etc.) - Ingredients used in the a la carte dish (for example, weight of ingredients, etc.) - Seasonality of the a la carte dish (for example, all year round, spring, summer, autumn or winter, etc.) - Usage recognition information to recognize whether a specific cooking utensil (for example, a frying pan, etc.) is used for the a la carte dish (for example, a flag value to recognize whether a frying pan is used, etc.) - Juice recognition information to recognize whether the a la carte dish has juice or not (for example, a flag value to recognize whether there is juice or not) - Major nutrient recognition information for recognizing whether a specific nutrient (such as protein) is the main component of a single dish (for example, a flag value for recognizing whether the single dish is an egg belonging to Group 1, seafood belonging to Group 2, or meat belonging to Group 2 of the food classification according to the four-group scoring method) - Small dish recognition information for recognizing whether the single dish is a small dish (for example, a flag value for recognizing whether the single dish is a marinade, a salad, vinegared dish, boiled greens, or pickles, which are defined as small dishes)

[0045] [Example of information included in a dish element record] (0, number of ingredients, total number of ingredients used (excluding seasonings, water, etc.)), (1, number of steps, total number of cooking steps), (2, cooking time (minutes), numerical value of cooking time), (3, main dish, flag (0 / 1) indicating whether the dish is a main dish), (4, side dish, flag (0 / 1) indicating whether the dish is a side dish), (5, staple food, flag (0 / 1) indicating whether the dish is a staple food), (6, soup, flag (0 / 1) indicating whether the dish is a soup), (7, Japanese style, flag (0 / 1) indicating whether the dish is Japanese style), (8, Western style, Flag indicating whether the food genre is Western (0 / 1)), (9. Chinese style, Flag indicating whether the food genre is Chinese (0 / 1)), (10. Korean style, Flag indicating whether the food genre is Korean (0 / 1)), (11. Ethnic, Flag indicating whether the food genre is ethnic (0 / 1)), (12. All year round, Flag indicating whether the food season is all year round (0 / 1)), (13. Spring (March to May), Flag indicating whether the food season is spring (March to May) (0 / 1)), (14. Summer (June to August), Flag indicating whether the food season is spring (March to May) (0 / 1)), (15, Autumn (September-November), a flag indicating whether the cooking season is autumn (September-November) or not (0 / 1)), (16, Winter (December-February), a flag indicating whether the cooking season is winter (December-February) or not (0 / 1)), (17, Sugars, grams of consumption per person), (18, Vegetable oils, grams of consumption per person), (19, Animal fats, grams of consumption per person), (20, Butters, grams of consumption per person), (21, Margarine, grams of consumption per person), (22, Shokuhin Toning, grams used per person), (23. Soy sauce, grams used per person), (24. Salt, grams used per person), (25. Miso, grams used per person), (26. Water, grams used per person), (27. Frying pan use, flag indicating whether a frying pan is used as a cooking utensil (0 / 1)), (28. Liquidity flag, flag indicating whether the dish has liquidity (0 / 1)), (29. Total of 4 group 1 ingredients, total score of the first group of food classification using the four-group scoring method), (30. Total of 4 group 2 ingredients,Total score of the second food category), (31, total of the three food groups in the fourth group, total score of the third food category), (32, total of the four food groups in the fourth group, total score of the fourth food category),

[0046] The menu data table stored in the menu data storage unit 106b includes, for example, menu element records for multiple menus, each containing information about the elements considered when creating a menu (e.g., the information listed in the following paragraph). The menu element records include menu identification information for identifying the menu (e.g., a menu number or menu name assigned to the menu), element identification information for identifying the elements (e.g., an element number or element name assigned to the element), and numerical values ​​related to the elements. Specific examples of the element numbers, element names, and numerical values ​​included in the menu element records are shown in the "Examples of Information Included in Menu Element Records" section below. Note that the menu data may include menu element records for the number of elements. Furthermore, the menu data may be linked to the menu identification information and stored in the menu data storage unit 106b. In other words, the menu data may include the registration date, the combination of dish identification information for one or more a la carte dishes that make up the menu, and other information.

[0047] ・Nutritional component values ​​contained in the menu (total value) ・Number of steps to complete the menu (total value) ・Number of ingredients used in the menu (total value) ・Time to complete the menu (total value) ・Combination of cuisine categories ・Combination of cuisine genres ・Ingredients used in the menu (for example, total weight, etc.) ・Combination of seasonality ・Combination of usage recognition information (for example, total flag values, etc.) ・Combination of liquid recognition information (for example, total flag values, etc.) ・Combination of main nutritional component recognition information (for example, total flag values, etc.) ・Combination of small dish recognition information (for example, total flag values)

[0048] [Example of information included in menu element records] (0, sum of food weights belonging to ingredient group 1, 0 to infinity (ingredient weight is weight per person)), (1, sum of food weights belonging to ingredient group 2, 0 to infinity (ingredient weight is weight per person)), (2, sum of food weights belonging to ingredient group 3, 0 to infinity (ingredient weight is weight per person)), (3, sum of food weights belonging to ingredient group 4, 0 to infinity (ingredient weight is weight per person)), (4, sum of staple food categories, 0 to 3 (sum of the number of dishes in the cooking category of staple food)), (5, sum of main dish categories, 0 to 3 (sum of the number of dishes in the cooking category of main dish)), (6, sum of side dish categories, 0 to 3 (sum of the number of dishes in the cooking category of side dish) (7. Sum of soup categories, 0-3 (sum of the number of dishes in the soup category)), (8. Sum of Japanese style, 0-3 (sum of the number of dishes in the Japanese genre)), (9. Sum of Western style, 0-3 (sum of the number of dishes in the Western genre)), (10. Sum of Chinese style, 0-3 (sum of the number of dishes in the Chinese genre)), (11. Sum of Korean style, 0-3 (sum of the number of dishes in the Korean genre)), (12. Sum of ethnic, 0-3 (sum of the number of dishes in the ethnic genre)), (13. Sum of year-round, 0-3 (sum of the number of dishes in the year-round season)), ( 14. Sum of spring (March to May), 0 to 3 (sum of the number of dishes whose season is spring)), (15. Sum of summer (June to August), 0 to 3 (sum of the number of dishes whose season is summer)), (16. Sum of autumn (September to November), 0 to 3 (sum of the number of dishes whose season is autumn)), (17. Sum of winter (December to February), 0 to 3 (sum of the number of dishes whose season is winter)), (18. Sum of the number of ingredients, 3 to ∞), (19. Sum of the number of steps, 3 to ∞), (20. Sum of cooking time, 0 to ∞), (21. Sum of the number of weights of sugars used, 0 to ∞), (22. Sum of the number of weights of vegetable oils used, 0 to ∞), (23. Sum of the number of weights of animal fats used, 0 to infinity), (24, Sum of butter usage weights, 0 to infinity), (25, Sum of margarine usage weights, 0 to infinity), (26, Sum of shortening usage weights, 0 to infinity), (27, Sum of soy sauce usage weights, 0 to infinity), (28, Sum of salt usage weights, 0 to infinity), (29, Sum of miso usage weights, 0 to infinity), (30, Sum of water usage weights, 0 to infinity), (31, Duplicate ingredients, flag indicating whether or not ingredients (excluding seasonings, etc.) are duplicated (0: no / 1: yes)), (32, Sum of frying pan usage counts, 0 to 3), (33, Sum of liquid flag counts, 0 to 3)

[0049] The control unit 102 has an internal memory for storing control programs such as an OS, programs that define various processing procedures, required data, etc., and executes various information processing based on these programs. Functionally, the control unit 102 conceptually includes a detection unit 102a, a first generation unit 102b, a provision unit 102c, a determination unit 102d, a second generation unit 102e, a first acquisition unit 102f, and a second acquisition unit 102g.

[0050] The detection unit 102a detects that nutritional balance may be disrupted. The detection unit 102a may also detect a first period during which nutritional balance may be disrupted. The period may be specified, for example, by a time, a time zone, or a date. The first period may be, for example, a planned day for eating out. The detection unit 102a may detect the first period by having the user specify the first period (by selection or text input). For example, the detection unit 102a may detect the first period by having the user specify the first period (corresponding to "Wednesday, August 19, 2023" shown in FIG. 2) on a screen (see screen MA1 shown in FIG. 2) provided to the information communication terminal 200 by the menu suggestion device 100.

[0051] The detection unit 102a may also detect a first meal that may disrupt nutritional balance. The first meal may be, for example, a meal planned to be eaten out (e.g., a meal while traveling). The detection unit 102a may detect the first meal by having the user specify the first meal (by selection or text input). For example, the detection unit 102a may detect the first meal by having the user specify the first meal (equivalent to "fried rice" or "gyoza" shown in FIG. 2 ) on a screen (see screen MA1 shown in FIG. 2 ) provided to the information communication terminal 200 by the menu suggestion device 100. The detection unit 102a may input image data of the meal into a trained machine learning model and obtain a determination result from the machine learning model that the meal recognized from the image data corresponds to the first meal, thereby detecting the first meal.

[0052] When the detection unit 102a detects a possible nutritional imbalance, the first generation unit 102b references the dish data storage unit 106a (database) and generates first menu data related to a first menu (i.e., a menu that satisfies at least one of the following first, second, third, and fourth conditions) for adjusting the nutritional imbalance (e.g., restoring the nutritional imbalance from an imbalanced state to a good state). In this embodiment, a menu consists of one a la carte dish or multiple a la carte dishes. The menu may be for eating at home, eating at a convenience store, or eating out. The menu may be, for example, for one meal.

[0053] - First condition: The content of a nutrient (such as protein) that is considered desirable to consume in large amounts is a standard value that is greater than the recommended amount of that nutrient (such as the recommended intake amount). ※１ *1: If the menu is for one meal, the standard value is the recommended daily amount of the nutrient. ※２※３ It may be a value greater than one-third of the recommended daily intake (for example, the recommended daily intake) and less than two-thirds of the recommended daily intake (for example, one-third of the recommended daily intake multiplied by 1.25). *2: The recommended daily intake may be, for example, a value based on the intake amount listed in the Dietary Reference Intakes established by a public institution (for example, the Ministry of Health, Labor and Welfare or the World Health Organization), or a value based on a value calculated using a specified calculation method. *3: The recommended daily intake of protein may be a value based on the value calculated using the index amino acid oxidation method (IAAO method).

[0054] - Second condition: The content of a foodstuff (such as vegetables) that is considered preferable to consume in large amounts is greater than the recommended amount for that foodstuff. ※４ *4: If the menu is for one meal, the standard value is the daily recommended amount of the food ingredient. ※２※５ The recommended daily amount of vegetables may be a value greater than one-third and less than two-thirds of the recommended daily amount (for example, one-third of the recommended daily amount multiplied by 1.25). *5: For example, the recommended daily amount of vegetables may be a value based on the intake amount listed in "Healthy Japan 21" formulated by the Ministry of Health, Labor and Welfare.

[0055] - Third condition: The content of nutrients for which low intake is preferred (such as saturated fatty acids, salt equivalents, or sodium) is less than the recommended amount of the nutrient. ※６ *6: If the menu is for one meal, the reference value is the recommended daily amount of the nutrient. ※２※７ A value less than one-third of the recommended daily amount (for example, one-third of the recommended daily amount multiplied by 0.75) may be used. *7: The recommended daily amount of saturated fatty acids may be a value based on the reference values ​​established by the World Health Organization. The recommended daily amounts of salt equivalent and sodium may be values ​​based on the intake amounts listed in the "Dietary Reference Intakes for Japanese (2020 Edition)" established by the Ministry of Health, Labor and Welfare.

[0056] - Fourth condition: The content of a food ingredient that is recommended to be consumed in small amounts (such as processed meat) is less than the recommended amount for that food ingredient. ※８ *8: If the menu is for one meal, the standard value is the daily recommended amount of the food ingredient. ※２※９ It may be a value less than one-third of the recommended daily amount (for example, one-third of the recommended daily amount multiplied by 0.75). *9: For example, the recommended daily amount of processed meat may be a value based on the intake amount stated in the Dietary Reference Intakes established by a public institution (such as the Ministry of Health, Labor and Welfare or the World Health Organization).

[0057] It is preferable that the first menu satisfy at least two of the first condition, the second condition, the third condition, and the fourth condition, more preferably that it satisfies at least three of the first condition, the second condition, the third condition, and the fourth condition, and even more preferably that it satisfies all of the first condition, the second condition, the third condition, and the fourth condition.

[0058] Furthermore, for the first condition, if multiple types of nutrients are set for which it is preferable to consume a large amount, the first condition may be set for each nutrient (the same applies to the second, third, and fourth conditions).

[0059] The first menu may further satisfy at least one of the following fifth and sixth conditions. It is preferable that the first menu further satisfy all of the fifth and sixth conditions.

[0060] - Fifth condition: The energy content is higher than the standard value recommended. ※１０ *10: If the menu is for one meal, the standard value is the recommended daily amount of energy. ※２※１１ It may be a value that is more than one-third and less than two-thirds of the recommended daily amount (for example, one-third of the recommended daily amount multiplied by 1.25). *11: The recommended daily amount of energy may be a value based on the intake amount stated in the "Dietary Reference Intakes for Japanese (2020 edition)" formulated by the Ministry of Health, Labor and Welfare.

[0061] - Sixth condition: The lipid content is higher than the recommended amount. ※１２ *12: If the menu is for one meal, the standard value is the recommended daily amount of fat. ※２※１３ The recommended daily amount of lipids may be a value greater than one-third and less than two-thirds of the recommended daily amount (for example, one-third of the recommended daily amount multiplied by 1.25). *13: The recommended daily amount of lipids may be a value based on the intake amount stated in the "Dietary Reference Intakes for Japanese (2020 edition)" formulated by the Ministry of Health, Labor and Welfare.

[0062] Moreover, the first menu is most preferably one that satisfies all of the first to sixth conditions.

[0063] The first generation unit 102b may also generate the first menu data based on the plurality of dish data stored in the dish data storage unit 106a and the number of single dishes that make up the menu (a predefined numerical value). For example, if 8,000 dish data are stored in the dish data storage unit 106a and the number of single dishes that make up the menu is three, the first generation unit 102b may generate the first menu data based on the plurality of dish data stored in the dish data storage unit 106a and the number of single dishes that make up the menu is three. ８０００ C ３ ) and for each combination set, determine whether the conditions corresponding to the first menu are met, generate first menu data for each combination that meets the conditions, and store the generated first menu data in the menu data storage unit 106b.Furthermore, the first generation unit 102b may link the combination of three dish identification information and the registration date to the menu identification information and store it in the menu data storage unit 106b.

[0064] The first generation unit 102b may also generate the first menu data in consideration of the first meal detected by the detection unit 102a.

[0065] In addition, the first generating unit 102b may generate first menu data that takes into account information acquired by the second acquiring unit 102g, which will be described later.

[0066] The providing unit 102c provides (transmits) information (e.g., first menu data, a recommended consumption time determined by the determining unit 102d described later, and second menu data generated by the second generating unit 102e described later) to, for example, the information communication terminal 200. The providing unit 102c may provide the first menu data together with the recommended consumption time to the information communication terminal 200 (see FIG. 8). The providing unit 102c may also provide the menu data in a calendar format (associated with the calendar) to the information communication terminal 200 (see FIGS. 9 and 10).

[0067] The determination unit 102d determines the recommended eating time based on the first time period detected by the detection unit 102a. The determination unit 102d may determine a time period in the future than the first time period as the recommended eating time. Furthermore, if the time period is specified by a date, the determination unit 102d may determine the day after the first time period as the recommended eating time.

[0068] The second generation unit 102e references the dish data storage unit 106a and generates second menu data relating to a second menu with adjusted nutritional balance or good balance (for example, nutritional balance).

[0069] The second menu may also satisfy a seventh condition that the ratio of the total score to the perfect score is equal to or greater than a predetermined value (e.g., 0.75). Here, the total score is the sum of the following first score, second score, and third score: First score: A score converted from the content of a nutrient (e.g., protein, etc.) that is preferred to be consumed in large quantities, according to a conversion table for that nutrient, which is defined so that the score increases as the content increases; Second score: A score converted from the content of a foodstuff (e.g., vegetables, etc.) that is preferred to be consumed in large quantities, according to a conversion table for that foodstuff, which is defined so that the score increases as the content increases; Third score: A score converted from the content of a nutrient (e.g., saturated fatty acids, salt equivalent, or sodium, etc.) that is preferred to be consumed in small quantities, according to a conversion table for that nutrient, which is defined so that the score increases as the content decreases.

[0070] In addition, when multiple types of nutrients are set as the first score, the higher the intake, the better, the first score may be calculated for each nutrient according to a conversion table dedicated to each nutrient (the same applies to the second score and the third score).Furthermore, the first score may be weighted (the same applies to the second score and the third score).

[0071] Furthermore, the conversion table may have, for example, multiple different thresholds set, and based on these settings, half-open intervals (including [threshold, ∞) or (-∞, threshold]) are defined, with a score associated with each half-open interval.

[0072] Furthermore, the maximum or minimum threshold value set in the conversion table may be, for example, a value based on the intake amount set forth in the Dietary Reference Intakes established by a public institution (such as the Ministry of Health, Labor and Welfare or the World Health Organization), or a value based on a value calculated using a predetermined calculation method. For example, if the nutrient for which a high intake is preferable is protein, the maximum threshold value may be a value based on a value calculated using the Indicator Amino Acid Oxidation Method (IAAO method). For example, if the foodstuff for which a high intake is preferable is vegetables, the maximum threshold value may be a value based on the intake amount set forth in "Health Japan 21" formulated by the Ministry of Health, Labor and Welfare. For example, if the nutrient for which a low intake is preferable is saturated fatty acid, the minimum threshold value may be a value based on the reference value set forth by the World Health Organization. For example, if the nutrient for which a low intake is preferable is salt equivalent or sodium, the minimum threshold value may be a value based on the intake amount set forth in the "Dietary Reference Intakes for Japanese (2020 Edition)" formulated by the Ministry of Health, Labor and Welfare.

[0073] The threshold values ​​in the conversion table may be changed (increased or decreased) either linearly or nonlinearly. The number of threshold values ​​set in the conversion table may be any number.

[0074] The second menu may also further satisfy at least one of the following eighth and ninth conditions.

[0075] - Eighth condition: The energy content is higher than the standard value recommended. ※１０ The ninth condition: The lipid content is higher than the recommended amount. ※１２ The following is the result.

[0076] Furthermore, the second menu is most preferably one that satisfies all of the seventh to ninth conditions.

[0077] The second generation unit 102e may also generate second menu data based on the number of dish data stored in the dish data storage unit 106a and the number of single dishes that make up the menu (a predefined numerical value). For example, if 8,000 dish data are stored in the dish data storage unit 106a and the number of single dishes that make up the menu is three, the second generation unit 102e may generate the .... ８０００ C ３ ) and for each combination set, determine whether the conditions corresponding to the second menu are met, generate second menu data for each combination that meets the conditions, and store the generated second menu data in the menu data storage unit 106b.Furthermore, the second generation unit 102e may link the combination of three dish identification information and the registration date to the menu identification information and store them in the menu data storage unit 106b.

[0078] Furthermore, the second generating unit 102e may generate second menu data for a period obtained by excluding the first period and the recommended eating period determined by the determining unit 102d from a first period including the first period acquired by the first acquiring unit 102f (described later). For example, if the period is specified by a date and the period is specified by two different dates, the second generating unit 102e may generate second menu data for the number of days specified by the period obtained by excluding the first period and the recommended eating period from the first period.

[0079] The second generating unit 102e may generate second menu data that takes into account information acquired by a second acquiring unit 102g (described later). For example, the second generating unit 102e may generate second menu data that takes into account the user's preferences.

[0080] The first acquisition unit 102f acquires a first period. The first acquisition unit 102f may acquire the first period by having the user specify (by selection or text input) the first period. For example, if the time is specified by a date, the first period may be a period specified by two different dates. Furthermore, if the time is specified by a date, the length of the first period may be two days or more (e.g., seven days).

[0081] The second acquisition unit 102g acquires at least one piece of information from the user's desired ingredients, undesired ingredients, number of people eating, menu planning concerns, undesired meal types, preferred ingredients, disliked ingredients, and cooking time. The second acquisition unit 102g may acquire the at least one piece of information by having the user specify (by selection or text input) the at least one piece of information. The second acquisition unit 102g may acquire information about the user's preferences.

[0082] For example, the second acquisition unit 102g may acquire the number of people who will be eating by having the user specify the members who will be eating (corresponding to "Mom," "Dad," "Brother," and "Sister" shown in FIG. 2) on a screen (see screen MA1 shown in FIG. 2) provided to the information communication terminal 200 by the menu suggestion device 100. Note that the member configuration may be arbitrarily set by the user on a screen (see screen MC1 shown in FIG. 6) provided to the information communication terminal 200 by the menu suggestion device 100.

[0083] For example, the second acquisition unit 102g may acquire concerns about the menu by having the user specify their concerns about the menu (equivalent to "I want to consider the balance of salt," "Not enough vegetables," "I want to get more protein," and "I want to reduce saturated fatty acids" shown in Figure 3) on a screen (see screen MA2 shown in Figure 3) provided to the information communication terminal 200 by the menu suggestion device 100.

[0084] For example, the second acquisition unit 102g may acquire the ingredients that the user wants to use by having the user specify the ingredients (corresponding to "egg," "onion," and "cabbage" shown in Figure 4) on a screen (see screen MB1 shown in Figure 4) provided to the information communication terminal 200 by the menu suggestion device 100.

[0085] For example, the second acquisition unit 102g may acquire ingredients that the user does not want to use by having the user specify the ingredients (corresponding to "peanuts," "milk," "wheat," "buckwheat," "eggs," and "bitter melon" shown in Figure 5) that the menu suggestion device 100 provides to the information communication terminal 200 (see screen MB2 shown in Figure 5).

[0086] For example, the second acquisition unit 102g may acquire the concerns about the menu by having the user specify the concerns about the menu (as shown in FIG. 7, this corresponds to the toggle button for switching the setting of whether or not to reduce saturated fatty acids being ON, indicating that the user wants to reduce saturated fatty acids, the toggle button for switching the setting of whether or not to consume protein being ON, indicating that the user wants to consume protein, and the toggle button for switching the setting of whether or not to consider the salt balance being ON, indicating that the user wants to consider the salt balance) on a screen (see screen MC2 shown in FIG. 7) provided to the information communication terminal 200 by the menu suggestion device 100.

[0087] [2. Other Embodiments] While the embodiments of the present invention have been described above, the present invention may be embodied in various different embodiments other than those described above within the scope of the technical concept set forth in the claims.

[0088] For example, among the processes described in the embodiments, all or part of the processes described as being performed automatically can be performed manually, or all or part of the processes described as being performed manually can be performed automatically using known methods.

[0089] In addition, the processing procedures, control procedures, specific names, registered data for each process, information including parameters such as search conditions, screen examples, and database configurations shown in the above documents and drawings can be changed as desired unless otherwise specified.

[0090] Furthermore, with regard to each device, the components shown in the drawings are functional concepts, and do not necessarily have to be physically configured as shown in the drawings.

[0091] For example, all or any part of the processing functions of the menu suggestion device 100, particularly those performed by the control unit 102, may be implemented by a CPU or GPU and a program interpreted and executed by the CPU or GPU, or may be implemented as hardware using wired logic. The program is stored on a non-transitory computer-readable recording medium containing programmed instructions for causing an information processing device to execute the menu suggestion method of the present invention, and is mechanically read by the menu suggestion device 100 as needed. That is, the storage unit 106, such as a ROM or HDD, stores a computer program that works in conjunction with the OS to issue instructions to the CPU or GPU and perform various processes. The computer program is executed by being loaded into RAM and cooperates with the CPU or GPU to form the control unit.

[0092] In addition, this computer program may be stored in an application program server connected to the menu suggestion device 100 via any network, and all or part of it may be downloaded as needed.

[0093] The menu suggestion program of the present invention may be stored in a non-transitory computer-readable recording medium or may be configured as a program product. Here, the term "recording medium" includes any portable physical medium such as a memory card, USB memory, SD card, flexible disk, magneto-optical disk, ROM, EPROM, EEPROM, CD-ROM, MO, DVD, and Blu-ray (registered trademark) Disc.

[0094] Furthermore, a "program" is a data processing method written in any language or description method, regardless of the format, such as source code or binary code. Note that a "program" is not necessarily limited to a single program, but also includes programs that are distributed as multiple modules or libraries, or programs that achieve their functions by working together with other programs, such as an OS. Note that the specific configurations and reading procedures for reading a recording medium in each device shown in the embodiments, as well as the installation procedures after reading, can use well-known configurations and procedures.

[0095] The various databases stored in the memory unit 106 are storage means such as memory devices such as RAM and ROM, fixed disk devices such as hard disks, flexible disks, and optical disks, and store various programs, tables, databases, and web page files used for various processes and providing websites.

[0096] The menu suggestion device 100 may be configured as an information processing device such as a known personal computer or workstation, or may be configured as an information processing device connected to any peripheral device. The menu suggestion device 100 may also be realized by installing software (including programs or data) that enables the menu suggestion method of the present invention in the information processing device.

[0097] Furthermore, the specific form of distribution and integration of the devices is not limited to that shown in the drawings, and all or part of them can be functionally or physically distributed and integrated in any unit depending on various additions or functional loads. In other words, the above-mentioned embodiments can be implemented in any combination, or embodiments can be implemented selectively.

[0098] The present invention is extremely useful in many industrial fields, particularly in services that provide cooking recipes and the like over the Internet.

[0099] REFERENCE SIGNS LIST 100 Menu suggestion device 102 Control unit 102a Detection unit 102b First generation unit 102c Provision unit 102d Determination unit 102e Second generation unit 102f First acquisition unit 102g Second acquisition unit 104 Communication interface unit 106 Storage unit 106a Cooking data storage unit 106b Menu data storage unit 108 Input / output interface unit 112 Input device 114 Output device 200 Information communication terminal 300 Network

Claims

1. A menu suggestion device comprising: a detection unit that detects the possibility of nutritional imbalance; a first generation unit that, when the detection unit detects the possibility, references a database that stores multiple dish data related to single dishes to generate first menu data for a first menu consisting of one single dish or multiple single dishes for adjusting the nutritional balance that has been disrupted; and a provision unit that provides the first menu data, wherein the first menu satisfies at least one of the following conditions: a first condition that the content of a nutrient that is preferable to be consumed in large amounts is equal to or greater than a standard value higher than the recommended amount; a second condition that the content of an ingredient that is preferable to be consumed in large amounts is equal to or greater than a standard value higher than the recommended amount; a third condition that the content of a nutrient that is preferable to be consumed in small amounts is equal to or less than a standard value lower than the recommended amount; and a fourth condition that the content of an ingredient that is preferable to be consumed in small amounts is equal to or less than a standard value lower than the recommended amount.

2. The menu suggestion device of claim 1, further comprising a determination unit that determines a recommended time for eating the first menu based on the first time detected by the detection unit, and wherein the provision unit provides the first menu data together with the recommended time for eating.

3. The menu suggestion device according to claim 2, wherein the detection unit detects the first period by having a user specify the first period.

4. The menu suggestion device according to claim 3, wherein the recommended eating period is a period in the future from the first period.

5. The menu suggestion device according to claim 4, wherein the period is specified by a date, and the recommended eating period is the day after the first period.

6. The menu suggestion device of claim 5, wherein the detection unit detects a first meal that has the potential to disrupt nutritional balance, and the first generation unit generates the first menu data taking into account the first meal detected by the detection unit.

7. The menu suggestion device according to claim 6, wherein the detection unit detects the first meal by having a user specify the first meal.

8. The menu suggestion device according to claim 7, wherein the first menu satisfies at least two of the first condition to the fourth condition.

9. The menu suggestion device according to claim 8, wherein the first menu satisfies at least three of the first condition to the fourth condition.

10. The menu suggestion device of claim 9, wherein the first menu further satisfies at least one of the following conditions: a fifth condition that the energy content is equal to or lower than a standard value higher than the recommended amount; and a sixth condition that the lipid content is equal to or lower than a standard value higher than the recommended amount.

11. The menu suggestion device according to claim 10, wherein the first menu satisfies all of the first condition to the sixth condition.

12. The menu suggestion device of claim 11, further comprising a second generation unit that refers to the database to generate second menu data regarding a second menu, the second menu being the menu with adjusted nutritional balance or good balance, and the provision unit provides the second menu data.

13. The menu suggestion device of claim 12, wherein the second menu satisfies a seventh condition that the ratio of the total score to the perfect score is equal to or greater than a predetermined value, and the total score is the sum of a score converted from the content of nutrients that are preferable to be consumed in large amounts, according to a conversion table defined so that the score increases as the content increases, a score converted from the content of ingredients that are preferable to be consumed in large amounts, according to the conversion table, and a score converted from the content of nutrients that are preferable to be consumed in small amounts, according to a conversion table defined so that the score increases as the content decreases.

14. The menu suggestion device of claim 13, wherein the second menu further satisfies at least one of the following conditions: an eighth condition that the energy content is equal to or lower than a standard value higher than the recommended amount; and a ninth condition that the lipid content is equal to or lower than a standard value higher than the recommended amount.

15. The menu suggestion device according to claim 14, wherein the second menu satisfies all of the seventh to ninth conditions.

16. The menu suggestion device of claim 15, wherein the menu is for one meal, the standard value under the first condition, the standard value under the second condition, the standard value under the fifth condition, the standard value under the sixth condition, the standard value under the eighth condition, and the standard value under the ninth condition are more than one-third of the recommended daily amount and less than two-thirds of the recommended daily amount, and the standard value under the third condition and the standard value under the fourth condition are less than one-third of the recommended daily amount.

17. The menu suggestion device of claim 16, wherein the reference value under the first condition, the reference value under the second condition, the reference value under the fifth condition, the reference value under the sixth condition, the reference value under the eighth condition, and the reference value under the ninth condition are one-third of the recommended daily amount multiplied by 1.25, and the reference value under the third condition and the reference value under the fourth condition are one-third of the recommended daily amount multiplied by 0.

75.

18. The menu suggestion device of claim 17, wherein the nutrient that is preferable to be consumed in large amounts is protein, the food ingredients that are preferable to be consumed in large amounts are vegetables, the nutrients that are preferable to be consumed in small amounts are saturated fatty acids and salt equivalents or sodium, and the food ingredients that are preferable to be consumed in small amounts are processed meat.

19. The menu suggestion device of claim 18, further comprising a first acquisition unit that acquires a first period including the first time period, wherein the second generation unit generates the second menu data regarding the second menu for a number of days specified by a period obtained by excluding the first time period and the recommended eating period from the first period acquired by the first acquisition unit.

20. The menu suggestion device according to claim 19, wherein the first acquisition unit acquires the first period by having a user specify the first period.

21. The menu suggestion device of claim 20, further comprising a second acquisition unit that acquires at least one of information among ingredients that are desired to be used, ingredients that are not desired to be used, number of people eating, concerns about the menu, undesired types of meals, preferred ingredients, disliked ingredients, and cooking time, wherein the first generation unit generates the first menu data taking into account the at least one piece of information acquired by the second acquisition unit, and the second generation unit generates the second menu data taking into account the at least one piece of information acquired by the second acquisition unit.

22. The menu suggestion device according to claim 21, wherein the second acquisition unit acquires the at least one piece of information by having a user specify the at least one piece of information.

23. The menu suggestion device according to claim 22, wherein the providing unit provides information to the user's terminal in a calendar format.

24. A menu suggestion method comprising: a detection step in which a detection unit detects that there is a possibility of nutritional imbalance; a first generation step in which a first generation unit, when the detection step detects that there is a possibility, refers to a database storing a plurality of dish data related to single dishes to generate first menu data for a first menu consisting of one single dish or a plurality of single dishes for adjusting the nutritional balance that has been disrupted; and a provision step in which a provision unit provides the first menu data, wherein the first menu satisfies at least one of the following conditions: a first condition that the content of a nutrient that is preferable to be consumed in large amounts is equal to or greater than a reference value higher than the recommended amount; a second condition that the content of an ingredient that is preferable to be consumed in large amounts is equal to or greater than a reference value higher than the recommended amount; a third condition that the content of a nutrient that is preferable to be consumed in small amounts is equal to or less than a reference value lower than the recommended amount; and a fourth condition that the content of an ingredient that is preferable to be consumed in small amounts is equal to or less than a reference value lower than the recommended amount.

25. A menu suggestion program comprising: a detection means for detecting a possibility of nutritional imbalance; a first generation means for, when the detection means detects the possibility, referring to a database storing a plurality of dish data related to single dishes, to generate first menu data related to a first menu consisting of one single dish or a plurality of single dishes for adjusting the nutritional balance that has been disrupted; and a provision means for providing the first menu data, wherein the first menu satisfies at least one of the following conditions: a first condition that the content of a nutrient that is preferable in larger intake amounts is equal to or greater than a standard value higher than the recommended amount; a second condition that the content of a food ingredient that is preferable in larger intake amounts is equal to or greater than a standard value higher than the recommended amount; a third condition that the content of a nutrient that is preferable in smaller intake amounts is equal to or less than a standard value lower than the recommended amount; and a fourth condition that the content of a food ingredient that is preferable in smaller intake amounts is equal to or less than a standard value lower than the recommended amount.

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