GB2529593A - Food operator assistance system - Google Patents

Abstract

The purpose of the present invention is to provide a method for rating nutritional balance of meals, with which it is possible for the efforts of participants to be reflected. Provided is a food operator assistance system, characterized by having: a meal information input unit for collecting meal information, including nutritional intake levels of individual meals; and an index calculation unit which has standard value information describing proper per-nutrient levels of meals in terms of ranges, and that, using the nutritional intake levels as variables, calculates per-nutrient point scores as continuous values from a function that changes depending on the range of proper levels described in the standard value information, and calculates a nutritional balance point score in which the per-nutrient point scores are synthesized.

Description

DESCRtPTTON FOOD OPEMTOR ASSI sTMx SYSIM ThHNttAt FitLD Tha pasent inventipu. ralatas to a device wMoh emables a qpitirppus incenUye plan on th bas4Ls o an fn4ex va1ae t: the autrltionai halanoe of a meat.

8ACXROUND ART VGO 02:] Tb tidé*t the; tti:a:inty &f a ñièfhOd ii&i thi ihtthtiVe has dflWt artat±oli n a method for guid±zq the Mprovement of life habits. For exaple4 as a general method astzg an iqentive, Patent Pqctment a a which 4eS: t;gt t:p t:b nut oft:Oeps and pvaf p4ei4 prflve when the nwuber oE sps :StisfLe:s the target value.

fl CITAI!IQN LIST PATENT tCUMENT LOeG31 Pátètt Dóét1:4P 2OiO47a53 A SUMMAR? OF TAS TNVSNTION r LEU TO E SOtttEt St Tft: mwEtTrot4 t0604) S:4o!e IA Pat D9cwna:t i j the mehod 4iL*h sbs a pzet4Sterrnineci targàt walue; to afl of :, the aezs and proy4s a kedeSrmined trzcentive7 t4e achievement ± gSls varies dependlnq on the usem and it is thttScul f;or all ot the users to: obtain the eUect of i;tovisq life habits. When the tar4et a]aXe i set to a nfl *:aljue &n o±:er t ittee tilt ithet &f flb iG chiece qais the mmber af usSts who athriete then qbaisf ±ñtSáëé d the äiiiEit ov ne. p iae increases. As a result,: it is difficult to maintain the ±ncentie aystem.

contrat, annt o Sncetttc:e S is 441eicult to motivate the e to improve their life habit 100ü51 n par.cu1ar,, w11⁄4 atenHon is 4aed çn the nutrit&onl h4]aace:ot meals, a certair food c,for exmpte, salad): is added. to a eertaln food (fGr etanipie, rddit) tb adjust the mxtritMnai baJ:anae. Rowenr, whezt a predetetmined t::;hoid MUè La set in PäUt: flöAüi*At 1, lii some däsEs1 th áitôitht Of itt:&te Of à bEft&Th tiUtti&%V dO'S hOt exdoéd the thrShdid value according to the menu at that timeç. even though ne kind of food is added, In thSs case, even thoufl the suijZ makes an et to improve flçiqpl baatnse the tf:ort Vs riot:flec:ted Vu evauation Zn adltion, in èome cases a meal is selected consLderThg not only health but a pd.ze. when the incentIve Is;rvi4d or han a nitStthtxs rneaa. is teoxonteDded, it is consSdesd t be d;iffS:ul t to hra4e th user' meal seietin if th p±it the meal is nat crsideieth (0 aosj Thittoti h beei made j, tiew eff the aom mentioned problems and an object of the invention La to provide a methQcL of soørbg the nutritfonal balance ot a mea1.

D aa, which th efØ of a p ticipañt can be reflectIt In an eb fl the invention 3is S pSvide a f eQ qperatqr as ae system bhiph zcpmmnds a meal, eonsldering the: seor±nq me:thod and a rrit price:. Furthentore an abject t the izweAtirt IS th proflø an øperatot antstgrte system witith, tOtiflUotS34 tb*ideS th thtti* t:o a wide range øf sJjets sithin budget, using the scorinq thëthôd to iipoUe tatiii habità

SOLUTTONS TO PROBLEMS (O*i)

hqeording to an ape4t Qt tfl ye$io, is prved a too operator assistance syflexn using a database that stqres refeen, ve inorma.ti n Inteating a range ot a proper auopnt of each nuntent in a meal. The food opezatcr assastnae system in:1ude;s a meal thfantthn input unit that collects meal TnSxmatiion Lnc.Stn a nutrlMonal!nS1e at the meal; and an Index cajc.atton uxjt th4t calculates scores f each nnrit as ortinuous valua, using a ftrntion tich has the nutritinnal intke vasibit and vatiEs dtpezdir on the range of the:prap:ex amount indicated by th refnerxce taiiae thfo tiot aa ado the t eah nutrse±t t; auiate a th:trit&oftal EFPECtS THE INVEMIØN :P (QQ°ai Acc4-# t::;ø inventiGn, P ó the baaza plur41 of n rie*a is calcu1O4 as a qqntirwpus tar the amount of Thtüe the nutrienta, using a predeteSThed function, and s cc*iysrted it an *ndez. When a pattit tke an effort th iut:bte eatin habSts it is possible to catch a very small chargeand eraiute the tantent o a meal BR]t? DESCRIPflON GE' tHE b1AWtNGS ?i, 1, is a d4agca,, i:ktst;ati:g 3:fl; exaniple of the st2Uar.e of fóS pwatsr assistaic, ayfle, apcq4.ng thbc:dImerze 1 the inventiLon n. ilttistntes an example ot meal innmat&pn managed by a meal information man4genle1t aSt.

FIG 3 is a tagrsm L1iustrattzt an; exainpia of Individual

S

attribute information managed by a participant infofluatiGn.

rnagement nnit1 flG 4.14 a diapta i1lUàtitãtiñ . ea*ilé Of menU ihfSftàti6h aita:ed b a ftéI 1tfoaStitth dfáM4étSht dfi&t.

FIG. 5 is a diagram fllustrat&ng an enmple of fte v&the iafbrmatLon managed by a reticence value infbrmat±on tk8agEe j;t a diagrayn iJlu rang s, ecamp of busass managed y a buinss iinfQrmatgn managinjt un: l.a FIG. 7 Is a iflagram illustrating an example of goal thtontion managed y a goal intoratS:n manaçement unit..

B is a floWthatt iliusttatifl ati eflmple øf the fløW ot the pe±atibti of tht fdöd béatb aiSistate ta FG 9 là a flièhait ili.Uàtt±I1: tñ*le of th fió ci a p±äéià Of ielátiL44 a hütitidiiA1 bJSiöê aè FIG. 10 is a flowchart illustrAting an example of the flow Qt a ppce of eflg tnget ne an4, enacting 4 remmer4S. menu flt. 11 a diagram illustrating thi example of the food operatsr asstance ystein and &11u&raaa sae 4n which a sSect is axtecte4.

FIG;. 12 a dMra iflutti at emple of the thud openaar assistance syata and iflustratea a state tn which the fl 1 of the 4tibjtat Là t and a eeitded menu is fltfttêd.

FIG. 13 is a diagram illustrating an example of the food operator assistance system and illustrates a state in which effect prediction i.s displayed after goal se ttirig.

FIG. l is a flowchart Illustrating an example of the flow of a process of presenting a recommended menu and an incentive, FIG. 15 is a diagram illustrating an example of the food operator assistance system and illustrates a state in which a recomraendec menu is presertt;ed to the subject.

FIG. 16 is a diagram illustrating an example of the food operator assistance system and illustrates a state in which a nutritional balance score and an incentive are presented to the subject.

FIG. 17 is a flowchart illustrating an example of the flow of a process of counting sales information and updating an incentive:buget.

FIG. 1.8.1 a a diagram illustrating an e xaittple of the structure of a food operator assistance system according to rmboduTtent 2 of the invention.

FIG. 19 is a flowchart illustrating an example of the flow of a process of performing weighting to calculate a nutritional balance score.

FIG. 20 is a diagram illustrating ar: example of health information managed by a health information management unit.

i'G 2] -i ci i j: an 1 u51 I at u'g a LLd np1e)f Fit stntctwe çpf a toot: peatpz sdflc ayata accc4dr,ig to F Entodbuent 3 of the izwent&on.

fl,, 22 Ia a diggrarq LliuflreUag i Sxaigpj pf fl fib!! a the Sceas ot a pflwallLty ot food operators seecir4 the stjects med ia ooper4tLon wtih e3eh obher.

FiG 23 j9 a diaqra ii1ustratixq an tampi. at the fad op:erator assistane system and £ilustntes a state An whisky tht nSit £Etani*ékided by the piuraiit4 of todd opeatdt Etê eo FiG 24 illuttflteS an e: pie ota s&reer of a user terminAl on which the stAbJect regLsters h&s or her prepare4 meaZ w&t iing e Sod operator -FtG a 25: iflus:krates an example oX the flow of a pzocess q calSiating a nutriiLonal valte and prp"id±ig appropriate t5 suppFementary fond.

MODES FOR GABRflNG OUF PHEINVENTJQN Exnb:odizrtert 1. (0GW]

fltddhétt I Of the i&tehtio Will be destflbéd ft détáfl áfl reférence to the drawings. fiere; a thod operator assaflaa ystem 1.] be 4esoribed which pert ormt a e±n o: :k o aytac:t:c. qr pxpcess of providing an incentive, and,a proçrss of proposig a dndred meal to bprre he; nifli:tjQnal balance of the user and to increase, food operator's sales. Hare, it is assumed that the feed operator is a company cafeteria operator and the user s meal is a lunch.

[0011] FiG. us a diagram illustrating an example of the structure of the food operator assistance system accord trig to Embodiment I of the invention.

The food operator assistance system includes a food bs:ness assiatan:e ternnai 101 and a datmise 132 Tre food:0W31.rieSs assistance terminal 101 isacomputer device and includes an mnj.mtun'.Lt 103, such as a keyboard, a mouse; or a touch panel, an output unit 104, such as a display, a CRlf 105, a memory 106, and a storage medium 107.

[001.2] 1, aiuru-, the iocd oaness assistance terrri:c Thi includes a meal information input unit 119 which receives user's meal information and stores the user's meal information in the database 102.

[001 3] 2 Tc foo osine5s ass sfacE tf rina 3 f includes art index calculation unit 108 including an adequacy ratio calculation unit 111 which extracts reference value informat ion indicating the content of the meals of each user stored in the database 102 and the proper range of a nutritional intake and calculates an adequacy ratio indicating the degree of adequacy of nutritional intake with respect to.. a reference value and a score calculation unit 112 which calculates a score using the calculated adequacy ratio. In addition, the food business assistance terminal 101 further includes a business plan making unit 109 including a subject extraction unit. 113 which extracts subjects from participant :i.nfo.rmat.ion cored in the database 102, a target condition setting unit 114 which sets the target value of each index, a reconrrenccc tnonu cAtactiou unit 115 wh:ch c zrac:c menu information stored in the database 102 and extracts a combination of menus which enables thea c,hievement of goals.

[0014] The food business assistance terminal 101 further .nc1ude.a an evaluation calculation urit 110 including a qoa achievement determination unit 114 which determines whether a coal has been achieved on the basis of th' score information calculated by the index calculation unit 108, an incentive -i:r al mm us i i 1 i Ii cd ula e, an inc3 J corresponding to the achi-avernent of the goal, and an incentive budget calculation unit 118 which calculates the next budget on. the basis of the amount. of incentive urovi.ded.

[001.5] The database 102 includes' a meal information management unit 120 whmch srnres.tnto.nrnar.i.on ab it the content of the meal of each person and evaluation, a menu information taiaqtioPt init 123 ghdsh stores the xnestia tiaforatation of the eal' to bS prbVd"d pattitipnt i;o'nnatiert management unit 124 which störss iüitidü'l áttiibutë f"aUóñ utthcating the state of each person, such as the birth thte, iieigbt., we&ght,, anç* pbyflcfl Level of the user a re reeb value in'ormation manemen w4h iZ!,1?PP F reference talue: jn'frjaiqj indica4ng a, rfieace value tst is t't'e pcoper anc,unt ± nu;itqas intake pt eSh user, aS a bSi6B manaement untt ia w14&dh atozea, pr 2:0 nmp1e, nis iafbntati4n o 1ncentit': budget ±nrmat1ori.

!TG.' 2 is a di'afla" il1Ustã'tift ianpie Of the nteJi Inf6±tati&i áhà'd b: ttiéiüéal tthit t20. The meal infb'ri"'tion mSS4eméñt uMt 120 thañàØ a 4' IP 9; apeQyd'ng a vast, a meal It' 2'C2 fbr pecL44ng meal, a reistraUan ttne Q3 1ndicatinq thert the when inførmatSen is regist,3red, a meal pux'pG,se 204, a e& menu as Ute cotnt "a me1, a 26 eaicujaed by the index aalculat ton unit IØL ant n acuiredinqa,eiv 2:0 axri'uflt 207 hth±'s qen as the btcent'ive calculatS by he aiuat ion" ca1ulat4oz unit 110. The mea,,flnnatSqn makes it bSib1à to tna"aqe the if&"t iO "f meals at&tdittq tO the putpos&oC the user's meal. Thenfo,r,e1 it is possible. to evaluate the lif habits of the us ir dëtàil to ptofid th ZS ixacentive, and to guide the user to improve the aif ha"bt't

LI

[0017J FIG 3 is a diagram flJuetraUng en example of the flUSidUai stti:te Sztonnatiop fofn%fltbn ahaet urit 124. The: titpata ifoMti S:4ertt tmit 124 manaqts? the uer lB 201 fr speifytn user1 a use store ID 3G1 for specifying the store used by: the: a birth date 302, height 303, we±qht 304, sex 305, and a p1stca1 actSvtty Ieve),. 3O. t is poesib)e to ca3,cuate the ±èference val at e iniated nergy req4r or the amount of intake o various nutrients cqrxSpouding o a physique, age, an sex, usAg th irtaviduat atriu4:e infQrmatipn.

[0018] FIG. 4 iS a diaqtaffl ilLustntinq s. enmt:ie ot the nienu jf:i zunaq by the rnonu iJtfo tit aqst tthit a is (oc:19j Th flU jr: uo mtta4eMeflt: Mt flttttS4ts nnrition F items, such as:a store TD 401 Lor specif{ng the place where a gew, Ls pcovded, 4 prcvi&on date 4Gt, a maw cede 4fl fbi F PYM RieflU, 4 Th: !9 4fl1 a nit price 4Q5 t3gy 2 4Ø:, protein 4G,: at 1iId 408, It Is pSsihle te ca1cu8te tKt nutzti;qna1 4r:aka, t he user!s mea1, usIng these j:fl:fetffiatjfl iterasc (OW) FIGS S is a d±fltan iuigsttipg an examplie øf the 2r ±eftteie niue iiff6t:tia utarzad bt th Efectene fllte t2 information management unit 121.

[O;QZ1] The f:e tS1de ifbrtit rn*etsat thtit 121 haq ff the us&r ID 201 fbt spitif:ia4. usa, fS as enE::4y lowtr lintit set sid trenetqy iJpp limit 502 *thiah indicate:: the: range of the refSEthè vaiüé of èSh nutrient,: a protein lower Limit 503, and a protein upper limit 5fl. The xeeazce vae Mofl$c PP!4*L tp nc content df a meal, using Le ref?e ce v$ qp4 fqr each, us:e:rc [QØ22"j 6' is a df'atsm il1tstsating an example o siress infontatirt mssgtd b:y' the busiaess inf&t'tSOfl rnanaqentent tsint tZ5.

10023] mt bu5imsss thfn'&tiri tu&tagement' unit 12.5 arMgtr the store It 401, a' date 601, the tot4i huEtbér of participants &0e2:1 sactea Q3, aaies tncremenb 6tO4 an incert lye bia4get ds:ttJon rate 05 4,ct4iw the dust ribution e of an Ø inceni*we 1tzget with r3spezt to the sties incraneat, arid an incèh+)lve uaS this makes it possThI:e to ensure an JYnentive budqet from th sali:es: increment s4 and to contiwzzs1y pnnU4e az £cr:tive Stktk the range f t1se bUdetK 100241, FiGs. Is a diagram filustratfag an example of goal 1nfmaton mana;ged yf the goa jnfQnuatiQn management xnit S2Z The gøal inftrntati4n anagement ttt 122 manages the s:st ID 201 fo; speti±ybtq a unt a t4cflmttnd*ttti date *fld S time 701, the mei ptnpcse 204f, a reommended menu 702, and tàflét 6te 703 iñfMàtiói ftiät' it oible oomp&re the score of the évaluatiOnf retilt Of the dbtteta of tie ser's meal wflh target seore managed for each user and thus to qyy g4ç so to jpove eati?ng h:abit:s,, iQfli Next, an operatin wIll b described n detail usIng a flawthart and a sequence diaqram. First., an enmple of a.

ptoess whia ptoptss a ntfltiotally b&1aned meai to the Ustt Using the fôd bisStiess assssttte. ttaititi 101 aid pefns eaitat±øn will bs described with raferenae tø tht f1bOhEtt il1ütãtéd ih FIGS S th a läáM±4 tép ao2, score of a target nutritional balátce ii èt the basis ót the previous zne:0Pflt0 of the user and a menu capable fl ntj«=s;flng thÔ soe &s tracte kQw tbe menu Sntotbn agent unit, thej a recaiw ended merw is made and Is tb,i stGred in the goaL infcrmation manageme* unlin tat Tn an eaçutjaxz step 4* tie reqpmmep4ed menu Ls pened tq the user such that the user apcves eati-w ha.tts. in a4Ltin, tnefl ixfOfltthtt is tAired throGh the meal infrmatin ipt utit 119 std IS sted ini the meal iztftrmatian tnatiett Utiit 120 and the stor df a ntflt4mal baianae i calculated from inf&atiOn ábofl th öátèát Of the rnéä 1.

The calculated score is compared with the target S:dort 703 arid it &s dten:ia4 wheth:e tc. prQfl: an tacent4*e. When thef cpr s greater han the rgfl score, an iucent4ve La prGtded., tn an evaiuaUan step 1G, in. oder to manage the? incentive iW the rt ga of tM buet, a yala btathe4 matipxyizq the sals increment b&. tb. incerztive badget diattibuti rate &0 is i15teZpflttd into the: nezt iftaentte budget to update. the iAcent±ve, buq:et.

[0U26) 14kt. áh ëkflE Of a ñtéthOd fô a]4ilatth4 the nutritional balance scoS Séd it the páithii4 té &2 àñä step ti11 be dcribed uetng, a flowchart.

The 01 balance is ealc aed by the pvocess ilLuStated in the Etowctzart of flS L tS.ng the efernce value InfbnnátLon manageø the reSrenc nlw 1nf4rmatJp mAnAgement unit 12i. an4 the meal inprmaton managed by. the c2;O tu&1 thMmatix anagernext anit 120. First, in a nutritIonal intake acquisition?. step Sfl, the;mea intørznatSon ot the übjéät is etttattd ft ttè meal ii:tfoaatia ma&çxtExt uMt 1:2:0 and a mflrttionfl. intake. in a predetnrnined range is counted. E!o± e*a*1e, the th&t±itiOhàl ihtákè of, éth htt't±éñt Z5 related to lunch is counted. in a rete±èz(dé talie step 9O3 rterene nlte inthrmation abt the subleot' a Ii nh is extratd ft&nt the reference vaise itTThrmatian management unit 121. The tféëttöé thIAé iâfô±ti&i àd the meal infonnation are processed to calculate tS thitEit±dhál a2ance soe. The:utr4ttona1 balance SCGrC i$s defined by a function with a oStinuous values In this way,, it is possibte to cheek in detafl a cbat:e in th daily rgftrjtiqna. ba]ance? ot the aibjeot. The nttStionai alanc: sqçr a qflcflSd by the oUwing znztrient adequ4cy ratio cSloutat&qn stap 4 utfltzt sc rS cslcia1ati step O5, an:d nxtirticnii balance? start calculation step 9. oozq)

In the htfleht 4 u:c iDtti1i.

adequacy ratio üMJ$ñq the ló*ér 1Wit àtid üèE 1$ limit ot the reference value determined for each nutrient item.

reference vfl 4P from pbysctque jflfbrmatjofl reg.ttered in thè pa4cpafl, bzatSon ntt meriiqr gr exanp2e4 zen the Ideal weqht of te user is set s reflflntLort inftfltfliql3 it is posbiato regtsr nattitional intake rtqnired tar tbe ideal weight as the reteremze vajkue4 ?The adequacy ratth Ss catcuIfled by fttt!&i which i def±d aoatdiaq to th ±efe1te flue.

Fr enmple, when the pper limit and the løwer limit are set to the efete±tde vältte, the ade4iäóñHtatiö calcUlated by the following tité nt:i me ad Iã' tft1ô j 11) calculated considering the folIW&i4 aStsi U) a tAse th which the nutritional irt&ce Th less than thef lower limit of reaepc;e vLwn t24 wa case in which the nutritienal 5. mate ij in the range of the] aad uer 14± S of the reférence value:r arid Ci3J a case th. which the ntr1*tonal ita eater than iper)ini of ha reference value. ror example, ihe value at the adequacy rati.o is Stinet in eaci ease as tp11ews, n adquacy rati t4l4tibn futttt&t is iised which can ltxLsts the deqLa thLib üdh th&t. thé dequaty ratio is a.e tba 1. in the ease (l), I In the cae t2), and is greater than t in the ass (3). The adequacy tti0fóà1ÔUlãtidñ &iñtti&V thä be, fdi BKampte, i;fla f:uncticn, a non-linear funoticnE cr a c;ozntinatton Qf t:, 1ine Lunebion ax4 the in-lint fSction.

.S ikwaver in t:his ex iinSt, th flj3y Stie ft:1 is a menetonically increasing function. The adequacy rati calculation Mnction is an example; theN only the upper and qwer lim&ts ot the reSrence value aa set. When a f reference values other then the upper liniSt and th 16Wer liMit Qae stt the mdeqney:;atio c&vLat±ctt nn:tial1 ny be fnte8 hya plurflity M futi:*ns (OOflJ In a score calculatiom step e*S: hutrSent iteitt 13 cones irtoa 4ce on the bass of the adequacy ratio.

The score is ca1Sated by a score qajcdatjon function ØhiQh is a function ef the adquacy ratio arid has a continuous value.

The sccwe c$qutatipn functiqrz is, fox example, a lInear £unctthn irhith ha the: ma*tmum 1iaevwhefl the Seqtac. tt1ov is}Wwevt, the cSluthtittt function nly he, tør S zap1e, a isneat fiiction a nii-1 men funct±tn, or a jbijat;iah of thE? 1irjè f ft)jj pje ot-hét in the above-mentioned enpie the a4eq ntiO Is I in the range çf the case 2L Mowever, the adeqiacy ratio is not Umi5ted to that value. In a nukritiona& baJ,ance score 10,, ca1cflatjon step 06, the score which ta c'&çu,t4 for e4ch xwtrient is conveSS intc a nqtcSflenal a1ance score. The niir1t&qcna1 halarø cre can be calculated by averagjng e secres of eaeh natrisnt. the' type of nutrIent indttd.d in the scteSa aquited from a stoflng target nutrient O7 in the 15" pAtti ipant ifon"tio rnatagaeat unIt 124 ad thw a*enqe thereof is ina'11y used as the score The use Gf the ntn"taoIial bàl'àkjãè "cóS öathüiàtéd b th& boe'-iüëhtJ cnEd ptôcesE makes it possible to fiè'tt the ñut±1.tiOñál ä1ñd of the nutrIent in ich the user is interested into a 2 a,eicaJ va,ue, t @u4te the tttgnfl ve, and; t eh a a!ige in. the nuixitional in dç4ai1, AccordIng tG t1Lsf sruc**e, when the user a menu suppiementing he]1 o±'mit'r±ents, :t, t posaIb1e tq impon the score and tø pnora teedback. eree, it is pcssS,hLe fl to ealate a minute ohartqe iii the' mattitionaL balance.

[0029] Next, an example of the process in each step of the iiowcbarl;1i.1w3t.rated in FIG. 8 will he described with reference to flowcharts and the drawings. FIG. 10 is a flowchart illustrating an example of the process performed in the.lanni.nq step 802. First, ma participant data reading step 1002, participant information is extracted fron the participant information management unit 124. lIt that time, it is possible to read the participant information for each use store, using the use store ID 301 as a key, and to make a plan.

The use store is, for exaxp1e, the store of the food operator.

However, the use store may be any place to which the technique according to the invention can be applied. For example9 the use store is a business place or a L uralty of stores according to circumstances.

[0030] FIG. 11 illustrates an examnle of a screen on which a score narrowing-down condition or a saJ.es-percustomer narrowing-down condition is designated to narrow down the 2-0 subjects in a subject extraction step 1003. For example, a target store, thc-number of participants, and an incentive budget are displayed in a status display 1109. The flow of screen transition is displayed in a process flow display 1102.

Here., feature amounts, such as food ingredients, arec.tpe, and a price, are extracted from the intake history of each person ad the robbiflty of each of the extracted feature amounts biM Stledttd is? Iciflateth Then the ttn4ercy at each ticipant is äiAlfled üd a tUhiôh is idtd to be setected by the paxtftflt froth the thi to be pa;±ded: a co:i:fl4n of tte? nenus is automat icafly etttamed bn the basis of The bertdney. The sum at the unit prices of the extrathed menus j ca1oLatMd as s4Xes per customer. in ar4itioa, the nutritd.na1 ba rice scn. ig ca)aUated using iatGttnatLofl about the nuSitIqnal yalws d each menu, such as entfly pttein, and lipId. The calculatS ta1e is,, displayed in subj:ect grup dispLay liQ. The preiate saLes per dèththEt àñd the titrStitia1 baLane ste o eaoh partSolparzt ar dilL9èd aS it1tAS:1139 intog the participants, the pa±tiôiãté hö à±é ooEMded td he a Iu.gh uitervention effect can b narrowtd dcwzi, usinq a score efljctp!3 an taput fie)d 1103 and a s1espetusttrner conditiqn inp*; tja4, :V,)M4;,, $hen, cot ditions are input and an eãnUen ecepj,,tApn tS4qn ii;Ø i,p pte,,IQ, a übject I' narxwing-down dispy 11G17 is 4ifl,ye4. proç 20; trtiafer buttøn ittO is; pessS, tk'ie diaplSy is 1⁄4raas:téne. t;o a scerL tox pertam±ng g'a;L setdng for the extncted subj en 10031) flG; 12 iflusttates an ezaxnpJe Gi the saree f* performin4 the óa 1 setting in fl stttix step 34 When Sil of targets &fe Séletéd j sttiq field 12;03 d a setting execution. button 1204 Is r;ressed, a recommended menu extraction step is pertormeci and target values for each subject are set by a recommended menu setting unit 115. The recommended menu setting unit 115 extracts a menu, which is combined with a menu that is most. likely to he selected by the sub-iect and increases the score, from the menu information management. unit 123 on the basis of the past trend of the meals and makes a recommended menu. A nutritional balance score sales-per customer arid the amount of.a.ncentive t.o be 1.0 provided in the recommended menu are di. sf)i eyed in a goal information disolay 1202, A set taroet value 1205 and a preor.cted varue 1108 are aispi.ayed in tue goai. rutormation display 1202 suc.h that a variation can be checked. The recommended menu is displayed in a recommended menu display 1206. Then the goal information display 1202 is checked and the recommended menu needs to be changed, the user presses a re-extraction button to extract a menu. which has the seconu hiuhest probability of being selected and resets the target value. hen the next process transfer button 1110 is pressed, the display is transferred to a screen for effect prediction.

[0032] Then, in an effect predict ion ste.p 1006, effect prediction is counted and displayed on the basis of the information set in the goal setting sfe 1.004. FIG. 13 illustrates an example of an effect prediction display screen.

rt is possible to eheck how the distributions of the sales per St1P4t tidthe aore goal settIng are cEange4, the goal sett±ii Fd èaEiié, an snqe stote teferena ithe asol and an averas sálè f-atontr j:feflpce 1iti 13O5 which ca the score ad the sales per;mx tamer9 pecd.yçy, are ijiustrated in a difl&ibütiot ohaa goal Sting and a 4istxiuttw chart after qi fStttiTI4 ad mak it p asib)e to s4.ly Qhflt in all of the scres and tze sales per quflpmi. In ØJG!jt the average:: stt±e atd the aeraqe price can be naric:ally. reezze4 tp by a sunuuar' dSpi i3*. When the eS]-t of t1.

Eedjdti L itnffsien, the user pxsse a goal res4ig Sitto 3oi to ±étUt the gas]. sttiitsteç: O04. When he set goal ià bbhfiiéd, the tisöE ptessts & fl ønthmatioa 13$ toconfiftft th tätEt the gtal. is confirmed,, goal Suforma tion j stored in the' qti 1nfrrnation managemeflt unit. WflJ

Next, the,pejtiqn In the exeettien flep 803 wili bt 2: bed reSee to a twchart. Ffl &4 is a flawcbafl tthstnting an example of tte pçeps pflp4 it th è&tttit ttep ao3 First in a recommended meui pnsenta ion step 1402, the Mfti:tian,teed in he gat ihfb±tiOtf ittthàëtié lit j ettnted and pz'esex*S a the subject.

[0034] FIG. 15 illustrates an example of a recommended menu presentat±On screen 1.501. jot presenting the re.corriaencted menu to each subject. The suhj cot. can refer to the recommended menu using the food business assistance terminal 101. The recommended menu is displayed in a recommended menu display field 1502. The nutritional balance score of the recommended menu is displayed in a score display field. The amount. 0!:.

incentive which can be obtained is displayed in an incentive display fi Id 1504. The subiect:. can be aware of a menu, which has a better nutritional, balance than a usual menu and can receive an Incentive, and can select the. menu? with reference to the recommended menu and the obtained incentive. The recommended menu may be presented by, for example a method which transmits mail to the sub-iecL or a method which uresents ha re:o'mrendeu nenu,n a 4en s cree I h ouQ t nt at nut addition t:o the abovementioned method. Then? In a meal informati on collection step 1403, the meal information is collected. I a meal information is received from the input 20. unit 133 arid the meal information input unit 119 stores the race ived meal information in the meal information management 2nlt.23 L no mccl ntrmct wu ru be a t cn& i ca:Ly coflected from, for example, a payment terminal which is connected to the network. In core calculation step 1404, the index calculation unit 108 extracts the meal information of the subject; from the meal information manaqcment unit 120 and calculates a score according to the flowchart illustrated in FIG. 9. in this way, a recommended menu is made, using the abovernentioned scoring method and information about the unit price of a meal -Therefore * it is possible to propose a racomerictel menu ihch has a qoDd rtr1tor4 Ori1d e ed is easily selected by the participant.

[0035J rIG 1l5t rates t -lIo'!=. ci ai nceni iv determination process of determining whether to provide an incentive First, in a score acquisition step 1602, the score of me 0001cc ic ac-qu:rcd from tc meal ln±orrrat,Thr manacTemen.t unit. Then, in a threshold value acquisition step 1603, goal information is acqaired from the goal information management unit 122. in a goal achievement determination step 1604, it is determined whether the score satisfies a target value. when the score sati sf lea the target. value, iniorrriation about a predetermined amount of incentive is extracted from the goal information management unit 122 in an incentive providing step 1605. in a determination result storage step, thc nren iv' mi 3" ci or s ru ri acourrc t J?ccrtivc amount z / of the meal information management unit 120 When the score does not satisfy the target value, the amount of incentive is set to 0 and the incentive information is stored in the acquired. incentive amount 207 of the meal information ageietZ Wt i an p Lve now-providing step 1606 Next, an qpitn In 4he eyaluation *ep 804 will be desctibed ir detail with referent, to a flowchart. cr& 5" a flctd"rt iilusttatirxq an examp:te of the recess in the ttaliiatibn step 804. After the busittess hArs t at any tStn :"flx.q the busitiesg bthtS) (for e"rnpie aittt t itthth setflce titite) the tniuatth step eel is peflontsd. First1 in a" sales incrSiEt ddüütI4 step 1Th2, a d±fféEëëë t'álé bEbièèh &ts predicted value thtacned by counting and calculati4g :e ø44:cZ fl4e ot the sales per customer ShSch have been ctqtUaSd tm the sew se]eptj«=o'p pediflin in the goa-s;eing ep 10'4 a134 tbe acua1 sales Ft cal as a sales Increment c n a bSgM d Sr on determinatbion fl step l7) the Incentive k1get caictIatSn unit U-I determires an tncentste tdditioxx budget id at a predetenninS ±té fr' the ie t:tt:e"itt,. For nate, the incentive budct, distribution rate 6G5 whthh is a variable iftcatin9 ta distribution rae is r r S ly the le çf r is 2e' dètéE"iEed On th bMs Of th hitOt of thA" total thffib f particifl±t 602 6± the Miê' St'lê pe'ittd", aid the balance ot the current incentive budget. In an ifldeti'tive adcU.tton bicet caictl4t4pn step 1104, the incentive addition Øgfl whteh fleØ !4P nspect ta 1ie" saLes 2& ihd±ététit R is iS3Sttd as fOlLOi i S t t EL lit an incentite bdget intonation storage step 1705,, Se calcdJiated inc:ertie addiinn budget is T and:5he ba lance o:t the i'nentive bdrt at that ie as tnm. thn thettite bA4get fl6 is 1 and the amount ±: jnce pran&:d tht day is i: b c1cu1atd as Lol1ows 1rn itit. WhS th next ih Athe bU8gtt 606 4s I, I fit à&IOtl&téd S fö11b44t I S + i Thë the A1cW4ted va3ue of i is stded fl the bijstntss ±nfbtffiatit: tabe. When the p4ate of the incentive budget ié dôni1ètéd the ttSS :Q S. Th *wP. ifl zuay be, for xampie, pi:nts or can eqvaientz. Aorcling to the abcve-described itnent, a value obSinea by dfvi4±:g t1ze £zcezt1ve budget by tt Qt sJd ets is used as te murt;t ivg p$x pxsqi, Therefore, en when aii of the s:ttjecS ach±ete £heir goals, tfr the total autounte incentin does not exceed the Iwdget, In a4dttia., when the a1 is ehieed, sales increase and the bttdqet is a,sited frbm the Sa15 i:tEreht 604?.

me ±:re it £3? possiblt to citc1l'enaun thea ineflte budget. As desOribéd ábô*t the i*téñti1⁄2ié is Eösflded ôñ the »=P basis of the score and the amount of ih&titt ocvlded is set tM fljç *p tbenit price by the prpcsa1 of the S flUt t Ss ppssjie e opçrate an iraritive: syS:em whi is sustainable in t ar*j ° eating habIts.

fl: fltbd±rnezzz Z [0037] Embodiment 2 of the inventitri will be described in dtafl with reference to the drawings. F1re, a food business iflkwc t w3'1 be déserthed c:K g*s a specific nutrient accorchng to the he4lth conditions of sject and evaluaes a n i"ftional balance. heth, the result oi health diaqosis is assumed faa' health cnditions.

?fl4L 8 St a thtfl»=' iflustratiw EntbodSmsxit 2 it Et'btUS&it 2 itioThtid a WE' ight tttfld&rati&ti tflUt. that ei4htS a sp:eeflit nttrieitt usnq hnlth infrnuatthn, a health itféit"tin ixtput unit that ébl1étt the he' flh' iñfö"iflöti' of a user, and a database 1G2' including, a health information ixr4t 3.803 tAat the fhealth' ortion..

is a dieqarn illustrating p t flth tnttxmtiqn' u'ageØ health infonnation' anagemnt unit, t8O3. ±noxmation related to I'ealtt, 8uch a a user It) i Eer' specityinq a iaer a date. ZUOI, hiqb b'ipcd pxessu're OG»=', higti biod sugar 2003, liptd abirmality 2Q4, an4 rweight 2;o 2005, iS ttd"d in a heflth,JsfbanatIbP thble A 4tqbt detemJsati tmit 1. 801 en'ractt the. health infor,'tin from the hE" flh 1"aqei"eit thit 5M03 áa*t d""±tié" a weight wj for eadh nutrients [00397 fl t9 is a tiLe4whart illustrating a method *±"dh waights chuient and calcul*tes a score:. in a weii4hting step Ut:e a nut4aM: scct.e caJi*.ation, step, the night w* is set ø he clqu1:te4 spope ot ei: weigbt determination uni çØct4j4e he weight wj, the basis pf the S: resu&t o: health diagtøs±s. r example,. ihen the result at tb health dia9nøsis indøates aa bTormal yale, data: is niput to a totresp ding health:totiat:1ott field in the health tthc, illustrated in FIG. 2O Fo.r enmpie! in the ôäe ö,f hiqh blood pEiufe "peEt" is ttct4d i the high baodd. &fte 2001.

(OCt03 An arbitrary positive value is set as the initial value tA!flb:t W.. P4t;!4je ya1e adSd p the weight Wi a nufleM; rre$pQfl4M to an aotwal itea aqng the is health condition items recorded in the health infcnaati.on tabe to perform weighting. Qn the poñtnr a methq4 mat e us&: wh±ah reduces the; weight w1 of a nutrient conespondlng tø a z;unal item; n, a rwtjktianal balane spore aLulaton tep, a nutritional bal stote cbSidtting the weiqht Wt fl eaaalted m oaet to eotide± the Weiht W, the nuttiti:öhal balafle sat is daiMu]sted by a siqhted avna4e fling a gcore Pj. fgr each nutrient and the wEiht w1 fót Pj,: pr4 by the tollowing exçression tFaçprasiqn 1, (where n is the number of nutrient items) [004l} Therefore, the score is calculated considerino the ratio of a specific nutrient. For example; in the case of the subject who has high blood pressure, a salt:ntake is greatly r -flert uc 1 t ho rout c such that he ubi act ci. rc3ng' V e a of mitr.ients related t;o the health conditions. Therefore, it is possible to evaluate the nutritional balance in which the corc_tin are refThcted ana to rcconncnd the nru optimized for each person.

Embodiment. 3 [004.2] Embodiment 3 of the invention will he described in detail w.i th reference to the drawings. I-late, the method in which a I u In ra f I cod on r A or L e in urnA ion uLn.ut a database 102 will be described, Here, it is assumed that the food operators include retailers who handle food, such as the owners of general supermarkets and convenience stores. A plurality of food operators cooperate with each other such that it is possible to comprehensively evaluate the nutritional balance of the subject [0043] F.tG21 is a diagram illustnttinq Embodiment 3. food operator assistance system includes a food business assistance management server 2104, a food business assistance terminal 2101, ad a ditahase fl 8, ih enables a plurality o food optratcrs to use the food operitGr as1stance system in copnt&ea with ead ojt*r. The fop4 bu,jne,s ass$stanqe ma flsrnent server 2t04 axd Uve cod bsiatss assiistance 5' tttih1 210:1 re c&nste:t to eath bthet b:y au Iflerilet 21O:3.

The f&d bUsli&E'S aMa'&'de Maiflèht "±c± 2it4 i#LUdeS an auflthti'ãtiôh ái41éthétit tihit' 2106 *hiah athehtthatEia th food business assistaide tent&nai 21O& ax co±4;ectJkon unit which receives in'fónaat ion from each food buatcen -!fl M fl'9r! tw in th,e dMabase an dex cution w!4 W8 *4ø4 exSaci:s" meal irnf&zmaSa and re6enve; yalS ±ntzmatirz, from a rcal £nfqnnat&cn management' inM: anA a erce iife,rmatian management undt ui of the database 18' especttveiy, and ca;LUates a scre, ard a atevnee vaixe uptthte uttit 2102 ithLt 1tUistSs tefertc vaaue S the I; t:nt:i&i1 itiiàkë I It stbSe4iittt xfia1 ffl of ren utriePts sd stea the reri& nietp ths reference value information thahà4éextt unt 121.

o (Oflfl The tod b3*sin aniatane tentaa-101, t each tod operaor includS a busithes plan xaaktnq unit, an evaiiat1on caituiati,on unit,, meal *iriEqrmat3,ap itputi unit tfl a he4th iflç,xmation input unit i8M, and a uz1±q menu intp3rmatlon rnageuent unit ftol. tre" food bmiess assistance terzuin&t 101 can store lnfo.nnz-ition relaed to the sutrject in the database 2.108 p.j: the food business assistance management server 2104 through the Internet 2103.

[0045] A method in which a plurality of food operacors support the selection of a meal with better nutritional balance in cooperation with each other, using daily meal information of the subj cot, will he described with reference to the flowchart illustrated in FIG. 22. First * in a re-commended breakfast.

menu presentation step 2202, a plurality of food operators who provide break*-ast present a recommended menu and the score and incentive to be obtained. The subject selects a food operator and a menu w.th reference to the recommended menu and has a meal. The food operator transmits the content. 01: the subject' s meal and the user ID 201 to the food business assistance management server 2104 using the food business assistance terminal 2101 during payment for the meal and the information is stored in the database 2108. In a breakfast recfLstraton state check step 2.203 i ts determined whether 2t breakfast info.rration has been segistereo. W'e' t determined that the breakfast: information has been registered, t e o c bre ikfi,t is c-i in d n a hea K d-0cor calculation step 2204. When the score satisfies a predetermined target value, a.n incentive is provided. -In a breakfast information registration step, the breakfast information and incentive information axe stored Sn the meal information management anit J24, In a lunohtdinner reference va%w 1fl3;P4fl flP ZZQI. & 9fl: to up tk, Pt which. has not been obtaIned from. the brea1fast with the 5,, remaining me:ais, the swtritionai intake' o the: hS:akfast is stz ta4 ftom a daily reference yaiie tp deterMine a rfe:tence value for lnnch and a reMrenoe value: or di4iner., For exnipie4 whert a nttit ional thtake at hrefltast i, j":tfljfor x"piie prctss fSPts45iAq tht tO n1e v djé atd th vrit±rial intak is perfonffi":d ti updatev the rsfereiee ahaes In a reconuaended lunch thEnu pi*Sètitation étèp 2207, the fddd ape rt9r recoi,nds a menu on ithe basis of the updàte4 eanç vaiwe 4ta.

Dict seIts a menu with reference t the recnuuend menu arid is; prov.tded iLti a meal from the cS opcator. The ubjefl is aflzeflicated by tha same m&,qd that Sn the nskfast and meal Lnftnrntation is stored in the 2;O dtabase nOB. na lstcch reqi:stntion stat eheck step 22G8 when it is htke tha Iineth isfGmnation has been req±sttrad, a is cäiôulát%d in a itffiOh Stbfl flt stepno9.

When the score sat±stLes a predeterthi:PSd ta±4et valutj a 4 ervie4.. In ltuiçh information registratipn "Z5 step 2fl.. w* Gj Ø incentive in xttou axe or rn management unit: 12:4.

[0G471 a dtñnEi re'erepca v41e mt p4' 2fl, in order to make up the score: sh has n from tM"breakaet and the' luSh wih fhe':rema:±ning: me:als, the tzu:tritLOti'1 intake ot the bteaktast and tliej, 1nc is subtntted froat. a thily' reltronde nite. tn determine a' reference niu.e' føie dinnea For ezampte sten: tht mt:tztt&ønaJ flát'aJtE" &t b±%àkfààt &ñd lUi1'oh.ia iiUffiii"t, ft tit'"fltk a to pt'déài of ikè&ft4 tht tèféiéöë alU''Of d:i'i'tiEt' supplementing the nutritional intake is: ptttnied to pd"te the reference va:1ues. In a recommended d&nner menu P,,$t4t0P: st,SP flZ ffi,' cPt fl ky tht cqie4 ew se3⁄4Sng unit; 1t5 is rec.ozaezzdid on the bSis ct t,,e:' a'dated re±erençe value lnfprm'at'jpn. t)w subs t selects a ir.emt wi:h rehrtnce t the reamen4 menu and, i prp44,,,d tb a meal frrn: the' food wetter flit faod bus:inese assistance tendna1 nea stcwes the:mea:a ixt,rmat:ton øt the: shjet L the datab*e:21GB thouh the fcd thifl'SS ass istane matiagernent S&"Y"t 2104:; i" the bais? of hh üsé ID; 201 af th" s;thj?t: (;0O48j The meal infärmat:ion,, is stored in the dàtábààé 2;1;oe. In a sane step 2214, sore is calculated.

When the sqpre satisfies a predetermined target value, an »=5 iiçezile is proxride8'. :Ifla: dinner 4@:*' 949tn3p1! step fl15, dinner infrfltitt a1d incentive iffOrMat1d re stared in the meal ttormatibn manaiemextt unit 12t P 111ustzates an examp&e f a twa&-rood-operator-nenu. ze:c:prnmenditn:cree:n Q1 on whtói,, a p2nraiity of tpo4 Qparators present re menus 1 stSFeot, %j rgisttatian state of tFie meal ±ntbrmat ian stored in the meal iAo:nation management imit £20 ts e1ected ±b a aea] i±aatiøn rsflstratiøti. state display 2302. lxttmstLoa d. bidtt, detailed théhU 1tfttStitti, t *ttth is sxpsted th be atqtxtr:ed1 and an ineentite ate dièpiéyéd it a ±éãbitded menU di pla f3&$ 23i2b detailed information, Sr example, I nformatibrábäut the tjtipn4 vfle o each menu, the price of each menu, other reecrnmex4ed:>fl*P:Y k# sqree enS tke Sbject to 3 now a menu wlth nutritional intake at a glance through the score, 6e sT45ec1⁄4 is motivatS to se-:et a menu with a hih nur1tjqna1 batape areang the presented xnernzs, Thereon4 the subj eat cax stisct better (;UGSO} Th b&thátht 3, it áddttiOti to the ±t&i &:f the Meals provide by the fcod entr;s, ittf&MtStn of ntealr pp4 at hone may be registered. FIG. 24 illustrates Z ezampSl.e ccn c the user tenUnal 2102; when not the food operator but the subject regSsters hds or her prepared mea':. The screen includes for example, a meal purpose input t.et4 2402, neq information registration field 2403, a meal registxaticn sSths button 404 app:iy±ng,, a Smpia t a c:pmb35naiLen f the previo:psly, reqistered menus, a temiate sfl ng b*tpri 24$ a menu frifesnatiøn regtstntfort field Sditthn: buttc>n Z4t a menu in>;rrnatLon egtstxatton bvtten &t7, en4 a accne dtsptay field 24O8 When rnAal is tfl1Sttd, the inptse f & mS&1 is eledted it th4 tttàl input field 2402 ai1d a menu tht he dt txe had is stltted itt the ttem itThmatthrt reflstrat ion field. Whëñ the Menu iitfö±it iöâ ±t4iSttàtlÔhf ktfltc 107 is pnsae& moal information is registered in the mea1 £pfbrmatjgn wa4gerwat unit UQ. When the s:ject i.S presses a menu intrmation Pfltgn:, 4 rsgtsteraØ in}e seqri. diapy fleU 4Qt then, th index eaicuiatin unit SOB eaicuafres a score and the; øal!culatlon reslt £s spiayE, ;o the screen.

Ao'ditt4 t the aboterdesctlbet embodiment, A plura]ity &f fód oro± c&i:pet:ate With eadh tthtt t. impttt;t the daiI* rtuttiti;Pa1j blt f the subjLs;rnalQ Embodiment 4 (O;Gi] 4 of the Invention will, be described in detail wit reference to iw acre, as t*c tertxJ. s used in order to supplement nutr&ents wbást i:an not bSn t:äJi,n ac.. mens. M sj ects have di:firt pysiqas t;r Is a gn. ±xeztce in reerence vaiue lrthake between Sè su$j eet.

tSrefre in some cases, it Is 4±fllcmit for the i&csd opetatvs t a nteu flth a desirS nutrittoal vab4e? to au o± tat subjects. supplen*entaq f*c:d %thieh nkes up a ntritianal value such that the nutritinmL baiaxtce score S the aaintuEi iS paided tO the 9bject whi is ñE>t pttided with a with a itèd itit±'itiohti àIti4. (O52J

flL fl&L state the flow of a process which S!AJfleS a fltZi-ow1 yqft3 ø PP prctne supplementary fopd In a sipplaienOzy nUttit?tfl vae t caiuiatLpn step a i tlioal value far mimi4ng be nuttitLna1 haJaace acre ot a meai i caiqple4. Fr etaupie, whet the nutritional baLance scott *f a meal is 6 p:oSts ait cf lO;O a dUAenae vaLue betwE:e the nut tiwzaJ vAlOés which öàñ ithptfl the huttitial bsistte ?sdte a ti or 40 s ôltThVed. Tbet. itt a s;tippleEehth±y food stleetSon step 203* si:plenenta:ty food thich atisfios a nutrit%.ra i ya1.ae &r inoreasing the score is selected. There e many types q ppfly fod and the s%zppleffientacy js composed of a pMzvaltty q fleoze, i ordr to. saUsfy a target nutritional value, it is necessary I! to co some types $ WP4ifl. food to perform opt:imiation c&,ciaatio,, ro a etJqØ nta4rniaes an j et4a ø a g' c:*4 c,pnditior&, :h as linear pçgmS1ng,, can be use as optixnizatioti ealculation. Here, the consraiwt ondittc*n is tbs AUtritiaPl nLus aM the abj etive nptit, &s the ttrtttonai b&lat Zbtt. In th±s case it i?s p:onibie to ebttit a cambinatin of des±red supp1ementary fozds at a high r003j At that times. the referetice a1t a tstd td caitiate the njtfltkqria bjranqe cp are reflaced w±th the upper limIt, lt -ffiiZ, an th c;q%U4W4 ya1e between the ntatrid.mal values and then tbe nutfltionat baane spqe IS is ai.qd*ab;d. Th a score calcuLation stS 1404, a srè Is aThu1ateØ nsinq th nutr1tna1 yalua ind1u&Th:he meal nna az%d the supplementary thed.. In an incentive determination step; 140% it is deterrnia4 whether to p;roride an.Lncentive;.

in detiemination tit tsplfl step 1406, the tsiratin 29 téitilt 11à displayed. liii a ttitiotal b2ac petatiOt step 1407 the fth%al tttritiotl ba1at ts prssenteth in a data storage step 1408, meal information is updated and stored in t zra]. iflt:n:t49J a:g1fl't qnit 120. Aec*rdinq to the ae-d4 eimt, &rw, the gp4Mj.p c4:fl49: is Z2rmø ± 4b riip41 score, i possMe to easily; seiec sppeártay faod and to e sa1es eosta cr accelerate the inprveméu of the nuttit±o:swl t the aui,jct.

Refece Sigxta Lifl (OOS4J 101 Fód biSiitéSf ãàãiEt4iit tEfliiiai 102 Dtàbäë 1U unpub unit 3:44 Output unfit :1:0 10$ QW 1S6 Mry lG1 toragec meitium tOS Index cal;calatLpn unIt, 10;9 Btisiriess plan making urxit 110 Eniuation aaiatLan unit itt Mt4tffit Sti catiatifl unit 1]2 SodS oa1:dat±ön t'it 113 Subcedt ettnctio ixtitt hA target condition creatidñ Uii1t? 1155 Recommended mema setting unili 116, tk:al ac rentezit deteni:nat*en wilt 117 ±,nce&ive cislatton unit 1i8 Incentive idget ca1uSion fl 119 Meal in rmatlon input unit MeaL thfrmat±on management unft 121 Reference value information management unit 122. Goal information management unit 122 1.23 Menu:nformation management unit 124 Participant information management unit 12.5 Business information management unit 201 User II) 202 Meal ID 203 Registration Lime 204 Meal purpose 205 Intake mc*nu 206 Score 207 acquired incentive amount 101. Use store ID :302 Birth date 303 Height 304 Weight 305 Sex 30$ Physical activity level 401 Store ID 402 Provision date 403 Menu code 404 Menu name 405 Unit price 406 Nutritional value 407 Energy 408 Protein 403.pict 501 Daily reference value (lower limit) of energy 502 Dat. ly reference v-Jue (unper limit) of: enerQy 503 Daily reference value (I ower limit) of protein 504 Daily reference value (upper limit) cf protein 601 Date 602 Total number of participants 603 Sales 604 Sales increment 605 Incentive budget distribution rate 606 Balance cf incentive budget 607 Amount of incentive provided 701 RecormrLendat ion date and time 702 Recommended menu 703 Target score $02 T. nnq,t cc $03 Execution step 804 Evaluation step 902 Nutritional intake acquisition step 903 Reference value acquisition. step 904 Nutrient adequacy ratio calculation step 905 Nutrient score calculation step 906 Nutritional, balance score calculation step 1001 Participant data reading step iOO2fSUtf e:ntaoti step 1O0WGc1 éttiti Mtep 1O04ReCetdS 1 tt ntnctioti step 1005 effect prédiot&ôn step P:tctiop conØition settinq screen c't pSqsss 4W 1OScare at: nditon iwt

1104 Saispecustaner contt1on input field

execution button Ia 11Q61tthjet gnup thspley 110? Subjett rziriq-døwn dLspar 1108 Predittèd ittt 1109 Sthttis dispiaq ma iet eets ttáñfét biittót 1201 Goal setting screen i2QLGo&. nticn dIJspiay t2ql 12Wt Setting eceutLon buflon 1205 Target 120 commend menu display :1 120? Re-ectxctSmt bttn 1208 Nt*tfsubje:t ttarisfet butt*n 1301 Efft. pedidttdn di$flay tn 1302 Stbjet distribution before goal settIng 1303 Subjett dL±Thüti&h art 4oa1 Stttiq ii 1304 vera e score reference line 1305 Averace sales-ncr-customer reference line l30-5Surnmary display 1307 Goal resetting button I3c (os co fi rmat;on h ttc 140-2 Reconu-aended menu presentation step t1?-1 riforra o: cnhior1cn stp 1404 Score caicu.iation. step 1405 incentive determination step 1406 Detenrn.tnstic.in result display step 1407 Nutritional balance presentation sten 1403 Data storage step 1501 Recorraner:ded menu presentation screen

1502 Recorrnended menu display field

1503 Score display field

1504 Incentive display field

1602 Score acquisition step 1603 Gcai acquisition step 1604 Goal achievement determination step 1605 Point providing step 1606 Point non--providing ste 1607 Determination result storage step 1702 Sales increment counting step 1703 Budqet di stribut.! or-determination step 1704 Incentive budget calculation step 1705 Incentive budget information storage step 1801 Weight determination unit 1802 Health:nformation input unit 1803 Health.info.rmat ion managemen unJ.t 1901 teightinq step 2001 State of high hic)od pressure "02 Stare of ii' r blood suca- 2003 State of lipid abnormality 2004 Stat-c of overweight 2101 Unique menu information management unit 21 02 Reference value updat.e unit 2103 User terminal 2101 Internet 2202 Recommended breakfast menu presentation step 2203 Breakfast registration state check step 2204-Breakfast score calculation step 2205 Breakfast information registration step 2206 Lunch/dinner reference value information update step 2207 Recommended lunch menu presentation step 2208 Lunch score calculation step 2209 Lunch recistration state check step 22110 Lunch score calculation step $211 Lunch information registration step 2:l2 Dinner reference value informat ion update step 2213 Dinner re istration state check step A3 2214 DijjjEE nt da1ciii2tith 2215 Dthltêt i±ttiot qttMiow step 2301 flutSifbd-bptt1flSflt btflffiflthtifl tt8t 2302 Meal irif&ati&i Ee&Et±tidfl 4tátè di1á menu list display I: 240). ea1 tnvt4:o gjfltqp screern $02 $41 purpose giflrfl4a 24C3 Menu re tO fild 4;O4 Template application btxt4on I: 10 240 t plate addItion button 2406 Menu a4ditin button 2407 Mema irifbaatien reqiStnt&n btatta

2408 seze display field

2502 S 1é*ièitá tt1t:ntiol nitie e*t;ratittt p 2503 Suppiaerit&ty foo seltttitn Step cLAms

Claims (2)

1. l:f. Atbod qperator assistance system usinq a database that Ots! reference!44ft i tian indicatit%g a range øt a pper famquLt of each nutrient £n me@t cQmpviaii,g: S a neal LnformetfIin Input i s:, collects meal iflfGrlttatiofl incá.uding a t ritianal Intake of the mal; and an index Slazl*ticgi unit that calcutfle$ sres of aach nutrient as ntinus flLuøS, usthq a funtiv *thih has the tflttitiSl Tht en a variable and flrit:s depeT4inq on the nga of the pnper artunt indicated by tbe reference vaLue iMt±thatidn, and ädd tht ôtéà Of èàdh &it±itt tO caldUiáté a nut1ticnaa bSlanè sèótè.
2. 2 Ihe fbod op ator assistance system. ccoththg to ca±m 1, iS, fiz't:Ker oopriflag.a. t,argeZ cQP4it:,n 19 nit,Øt ts a t:rgfl v&ue o the nutritional balance score, uing e nurILpnal balanee score cScixiatea by the index calculation unit aS a unit price o.t the meaa, 2O heeis the "ea is1*:tjatiørt iftput uzLt seceives iiifti"*t±Ott &bo'Ut. IS i&tit.. of the rsai.

   3 the the opsratoafl1tat't'ë yteth aaoordiM t ant" 2, tuxther cemprising r a menu £dSxia t4ion ma nagewen it at ma,:ge menu iMJO±Etit itt whiôh the a ttht M E1UFJiti&i aid the uüit pié f a téà1 tttèriu th bE ptô*tded a:e da tbed:: a.: a recommended menu ettiAq tUiIt thtStflttt a ittttti to be provided from the menu rinfbnrtatiôn fiñiiüitit unit Sin4 t a:flflt$a. kn po;e c@c4#ted by the index ca1cu.tati.n un-t and the untt price ott t1 n 4 ooø operator asSistance syte,, ac:cQrthng ç clMm, nrrthet ccmp;risirig: a business intxmatGn mar gement unit that manages an iattive budqet1 aa Jateiit2te budqet d!Stribtimi ate, and les peditih ii:tfottiot;?; ad &t ihOStifl bthIqet unit that aiciatn a saLés increment from a diffe±ei& bWèè±i sales hj: : the sna o unit pSees input from the aeai itfoftatior input 1fl:4xtt J: t1j. ?4 p 4t4pn infcrmatign and uses an amount ! money obtained by mu Upiy'ing tithe a *Pccw14: by jnnj:jye udge dis riSflon ste as an anwt of rnay: added the incentive budget. :29::5. m:pentnt asistaxtce" sy:stem acitdin t. ia:S 4, ftitthet a héàlth iMbttMtia ittt uiit that rteins hsSlth infflitibP thdicatq he1th otAditions of sth net and stores the health int&rSátibE IM a he&ith ihfOEIMt1ôAS&áèhtiEit of a databe, *hè i';Ein the iidé o&ttfl.&tthh tthtt sttqht. the score f 4 relaed nitient whith is sietiLated by the indE a1ulat±on unit, on the basis of the hèàlth infbataôñ ±Eeotdéd ith the? health infornatian management unit, and calculates the score in w4ich the wefltts Sflected as pne uøe'c4 the fbqd Qpaatr assistance syflem according to claim 5, further comprising a reteziene val;ue update unit that acquires prey1ois meal isfation fr the uteal jnfut*atiØ tecardS in the meal itftifltitñ izaqet itt ttit &d ttset the rftretoe nlue of the retiite4.1 7. The fbod epeiator assistance systeiti t:4jflq to iaittt 2, ftpc cqmpriaing: a. target C:OA setting unit tMt calculates an amount f uppLementa.y zttriit nwh:thh is eqixad to iaprve the natritiqnal balance o he prgv?t*4 meal menu; aS a zemmended meat setting unit that aets a ççbinatioti of ppJtemeAt sty ft t satisfyirtq the amotxnt sapplementary