JP7233053B2 - Menu support system, menu support tool, menu support program, menu guidance method, food provision method, and food manufacturing method - Google Patents

Description

The present invention relates to a menu support system, a menu support tool, a menu support program, a menu guidance method, a food providing method, and a food manufacturing method.

The importance of prevention and amelioration of hypertension is widely recognized. This is because the prevalence of hypertension is high. By way of example, hypertension is one of the risk factors for stroke and cardiovascular disease.

A representative method adopted for the prevention and improvement of hypertension is restriction of salt intake (hereinafter sometimes referred to as "salt reduction"). There are various methods for realizing salt reduction, and examples include salt-reduced foods and salt-reduction guidance.

However, when the recommended intake of salt and the intake of salt by Japanese people are compared, there is still a large gap between the two. The daily salt intake recommended by the Japanese Society of Hypertension is less than 6.0 g. On the other hand, in the past 10 years, the Japanese people's daily salt intake has decreased, but has ranged from 9.2 g (female) to 11.0 g (male). There are various reasons why salt reduction does not progress, but for example, the taste is weak and the deliciousness is not felt, resulting in dissatisfaction such as being unsatisfactory.

Therefore, in addition to salt (sodium) intake, attention is paid to the intake of potassium in the prevention and improvement of hypertension. This is because when you take in potassium, you excrete sodium. Non-Patent Documents 1 and 2 report that the ratio of sodium to potassium in urine (hereinafter referred to as "Na-K ratio") is significantly correlated with systolic blood pressure. Here, it is the dietary Na--K ratio that is reflected in the urinary Na--K ratio.

What is needed to prevent hypertension is to improve the urinary Na--K ratio (K-dominance). As mentioned earlier, when you take in potassium, you excrete sodium. Vegetables and fruits are the main sources of potassium. Non-Patent Document 3 suggests that increasing the intake of vegetables or fruits under low-salt conditions improves the urinary Na--K ratio.

Taking into account the use of the Na-K ratio meter, we are developing a more effective behavior modification approach. Non-Patent Document 4 discloses an example of dietary guidance. A Na-K ratio meter and a naccount table are used in this dietary guidance. Specifically, when dietary guidance is given to a person to be coached, the Na--K ratio in urine of the person to be coached is measured before dietary guidance. Next, with reference to the naccount table, guidance is given to select foods with a low Na--K ratio, or to be conscious of combinations of foods. After continuing the diet under such instruction, the urinary Na--K ratio of the instructed person is measured again. In other words, the effect of dietary guidance is realized through measurement, dietary guidance, and re-measurement.

An example of the nack count table is shown in Non-Patent Document 4. Shown on the vertical axis of this table is the Na--K ratio. On the other hand, the horizontal axis shows the potassium content. Placed on the knack count table are one or more food items. Shown in this knack count table is the Na-K ratio and potassium content of each food product.

Park J et al., The Effect of the Sodium to Potassium Ratio on Hypertension Prevalence: A Propensity Score Matching Approach. Nutrients. 2016 8(8): 482. Tabara Y et al., Descriptive epidemiology of spot urine sodium-to-potassium ratio clarified close relationship with blood pressure level: the Nagahama study. J Hypertens. 2015 33(12):2407-13. Keiko Mori et al., “Efforts to Improve Eating Habits Using a Natokali Meter” (Shinshin Kagaku Vol. 10, No. 1, pp. 35-43, 2019) Kazuyo Kuwabara et al., "Development of Effective Health Guidance Method Using Natokali Scale in Occupation" (Tateisi Science and Technology Foundation Women's Research Results No.26, pp.1-5, 2017)

The problem to be solved by the present invention is to facilitate dietary guidance or menu planning (combination of foods). A drawback of the above-mentioned knack count table is that it is difficult to provide dietary guidance. Specifically, it is as follows.

First, shown on one axis of the knack count table is the Na--K ratio. This Na-K ratio is not commonly used. A commonly used index is salt content, specifically sodium content. Therefore, the problem with the nac count table is that it is difficult to grasp the sodium content of each food, it is difficult to grasp the difference in sodium content between foods, and seasonings added according to individual tastes (For example, soy sauce, salt, etc.) It is difficult to grasp the change in the sodium content of each food at the time of use (hereinafter, these are referred to as "first aspect").

Secondly, in the knack count table, foods of different categories are mixed. Therefore, the problem with the nac count table is that it is difficult to compare the Na-K ratios of foods of the same category (for example, staple foods and main dishes), ), and it is difficult to understand whether the Na-K ratio was adjusted well by combining multiple foods (menus). referred to as the "second point of view").

<First viewpoint>
From the first point of view, the inventors of the present application have diligently studied and found that by adopting the sodium content axis and the potassium content axis, the sodium content and potassium content or / and the Na-K ratio of each food can be visually determined. to make it easier to grasp. From this point of view, the present invention is defined as follows.

<Menu support system and menu support tool>
The menu support system comprises at least a menu support tool and a menu presentation tool. At least a food distribution map constitutes the menu support tool. This food distribution map has a sodium content axis and a potassium content axis. Arranged in the food distribution map are two or more food items and a Na-K ratio identifier. What is indicated by the menu presentation tool is a combination of two or more food items selected from the two or more food items, and the quality of the Na—K ratio in the combination. The basis for deriving this quality is the Na-K ratio identifier and/or the sodium content and potassium content of each of the two or more food products.

Each term in this invention is defined as follows.
“Food” means the food itself or letters, symbols, images, or other indications representing it.
"Sodium content axis" refers to a reference line by which sodium (Na) content is indicated. Orthogonal to the "sodium content axis" is the "potassium content axis".
"Potassium content axis" refers to the reference line by which potassium (K) content is indicated. Orthogonal to the "potassium content axis" is the "sodium content axis".
"Na-K Ratio Identifier" means an identifier that indicates a Na-K ratio or a grade of Na-K ratio. Specifically, indicated by the Na-K ratio identifier is the Na-K ratio or Na-K ratio grade for each food item placed on the food distribution map. Examples of "identifiers" are letters (strings), numbers (strings), colors, contour lines, combinations thereof, and the like.
"Na-K ratio" refers to the sodium content (value) relative to the potassium content. ", etc.) is the sodium content (value) relative to the potassium content. For example, if the potassium content per serving is 400 mg and the sodium content per serving is 500 mg, the Na-K ratio is 1.25 (=500 mg/400 mg). The reference value for determining whether the Na-K ratio is high or low is 1.0 (potassium content per serving and sodium content per serving).
"Na--K ratio grade" refers to a Na--K ratio division, specifically a Na--K ratio division per serving of each food product. To illustrate the "Na-K ratio grade", the relative position of any Na-K ratio to the reference Na-K ratio (high, medium, low), the rating for the Na-K ratio (poor, fair, excellent) and so on.
"Quality of Na--K ratio" refers to whether the Na--K ratio is favorable. For example, comparing the number of foods (Na-K ratio > 1) and the number of foods (Na-K ratio < 1 or Na-K ratio ≈ 1), if the former is less than the latter, the Na-K ratio is good (For example, "Very well done."). On the other hand, if the former is more than the latter, the Na-K ratio is poor (for example, "let's do our best") (hereinafter, such a determination method is also referred to as a "grade determination method"). This is because the sodium content is excessive. In order to make such quality judgment more accurate, the Na-K ratio used in this judgment should be the total sodium content of each food relative to the total potassium content of each food (= total potassium content of each food). value/sodium content of each food) or the sum of the Na-K ratios of each food. The Na-K ratio obtained in this way and the reference Na-K ratio (= 1) are compared, and the quality is determined (hereinafter, such a determination method is also referred to as "Na-K ratio determination method" .).
"Na-K ratio identifier and / and sodium content and potassium content" means "Na-K ratio identifier" only, "sodium content and potassium content" only, or "Na-K ratio identifier and sodium content and "potassium content".

<Menu support program>
The process that the menu support program causes the computer to execute is at least food presentation. In the presentation, the computer presents a food distribution map. This food distribution map has a sodium content axis and a potassium content axis. Arranged in the food distribution map are two or more food items and a Na-K ratio identifier. The definition of each term is as described above.

<Menu Guidance Method>
The steps constituting the menu guidance method are at least food presentation and guidance. In the food presentation, what is presented to the person is a plurality of food products and a Na-K ratio or Na-K ratio grade for each of the food products. Thereby, the person selects at least one or more food items. In this guidance, people are instructed how to combine foods. In so doing, one refers to the Na-K ratio or Na-K ratio grade of the selected food. The definition of each term is as described above.

<How to provide food>
The steps that make up the food presentation method are at least food selection and presentation. In the food selection, the person selects at least one or more food items. In so doing, one refers to the Na-K ratio or Na-K ratio grade of the selected food. In such offerings, it is a combination of selected foods that the person offers. In this combination, if the Na-K ratio or Na-K ratio grade of one of the selected foods is relatively high, then the Na-K ratio or Na-K ratio of the other of the selected foods Relatively low grade. On the other hand, if one of the selected foods has a relatively low Na-K ratio or Na-K ratio grade, the other selected food has a relatively low Na-K ratio or Na-K ratio grade. expensive. In this case, the aforementioned grading method or Na-K ratio method may be employed. The definition of each term is as described above.

<Food manufacturing method>
The steps that constitute the food manufacturing method are at least food selection and packaging. A description of the food selection is provided above. In such packaging, it is a combination of selected foods that is packaged by a person or device. In this combination, if the Na-K ratio or Na-K ratio grade of one of the selected foods is relatively high, then the Na-K ratio or Na-K ratio of the other of the selected foods Relatively low grade. On the other hand, if one of the selected foods has a relatively low Na-K ratio or Na-K ratio grade, the other selected food has a relatively low Na-K ratio or Na-K ratio grade. expensive. In this case, the aforementioned grading method or Na-K ratio method may be employed. The definition of each term is as described above.

<Second point of view>
From the second point of view, the inventors of the present application have diligently studied and found that the potassium content per meal of each food contained in the menu is divided into food groups (for example, staple food, main dish, side dish, etc.) It is to make it easy to grasp the sodium content (hereinafter referred to as "Na-K ratio"). From this point of view, the present invention is defined as follows.

<Menu support system and menu support tool>
The menu support system comprises at least a menu support tool and a menu presentation tool. At least a first food distribution map and a second food distribution map constitute the menu support tool. Arranged on the first food map are a first selection group of foods and a first Na-K ratio identifier. Denoted by the first Na-K ratio identifier is the Na-K ratio or Na-K ratio grade for each of the first selection group of food products. Arranged on the second food map are a second selection group of foods and a second Na-K ratio identifier. Denoted by the second Na-K ratio identifier is the Na-K ratio or Na-K ratio grade for each of the second selection group of food products. The menu presentation tool indicates the combination of the food of the first selection group and the food of the second selection group, and the quality of the Na-K ratio in the combination. The basis for deriving this quality is (1) the first Na-K ratio identifier and the second Na-K ratio identifier, or / and (2) the food of the first selection group and the second selection group In this case, the aforementioned grading method or Na-K ratio determination method may be employed.

Each term in this invention is defined as follows. Terms not defined here refer to the definition in the first aspect.
"Foods of the first choice group" refer to foods that are different from "foods of the second choice group." For example, if the "foods of the first selection group" mainly include staple foods and main dishes, the "foods of the second selection group" mainly include side dishes and desserts. Also, if the "first choice group of foods" mainly includes high-calorie foods (fried foods, carbohydrates, etc.), the "first choice group of foods" mainly includes low-calorie foods ( vegetables, tofu, etc.).
"(1) the first Na-K ratio identifier and the second Na-K ratio identifier, or/and (2) the sodium content of each of the first selected group of foods and the second selected group of foods and potassium content" means "(1) the first Na-K ratio identifier and the second Na-K ratio identifier" only, "(2) the food of the first selection group and the second is the sodium content and potassium content of each of the foods of the selected group" only, or (1) said first Na-K ratio identifier and said second Na-K ratio identifier" and "(2) said first selected the sodium content and potassium content of each of the foods of the group and the foods of the second selected group, respectively."

<Menu support program>
At least the first food presentation, the second food presentation, and the combination presentation are caused by the menu assistance program to cause the computer to perform. In the first food presentation, the computer presents a first selection group of foods and the Na-K ratio or Na-K ratio grade of the foods. By this presentation, the person selects at least one or more foods (hereinafter referred to as "first choice food" in the program). In the second food presentation, presented by the computer are the second selection group of foods and the Na-K ratio or Na-K ratio grade of the foods. According to the presentation, the person selects at least one or more foods (hereinafter referred to as "second choice foods" in the program). In the combination presentation, what is presented by the computer is the quality of the combination of the first choice food and the second choice food. At that time, the computer refers to the Na-K ratio or Na-K ratio grade of the first choice food and the Na-K ratio or Na-K ratio grade of the second choice food. be. In this case, the aforementioned grading method or Na-K ratio method may be employed.

<Menu Guidance Method>
The steps constituting the menu guidance method are at least first food presentation, second food presentation, and guidance. In the first food presentation, presented to the person is a first selection group of foods and the Na-K ratio or Na-K ratio grade of the foods. Accordingly, what the person selects is at least one or more food items (hereinafter referred to as "first selected food item" in the method). In said second food presentation, presented to the person are the second selection group of foods and the Na-K ratio or Na-K ratio grade of said foods. As a result, the person selects at least one or more foods (hereinafter referred to as "second food of choice" in the method). In the guidance, the person is instructed how to combine the first choice food and the second choice food. In doing so, one refers to the Na-K ratio or Na-K ratio grade of the first choice food and the Na-K ratio or Na-K ratio grade of the second choice food. . In this case, the aforementioned grading method or Na-K ratio method may be employed. The definition of each term is as described above.

<How to provide food>
The steps that make up the food presentation method are at least first food selection, second food selection, and presentation. In the first food selection, the person selects at least one food in the first selection group (hereinafter referred to as "first food selection" in the method). In doing so, one refers to the Na-K ratio or Na-K ratio grade of the first choice food. In the second food selection, the person selects at least one or more food items in the second selection group (hereinafter referred to as "second food selection" in the method). In doing so, one refers to the Na-K ratio or Na-K ratio grade of the second choice food and the Na-K ratio or Na-K ratio grade of the first choice food. In the provision, it is the combination of the first choice food and the second choice food that the person provides. In this combination, if the first choice food has a relatively high Na-K ratio or Na-K ratio grade, then the second choice food has a relatively low Na-K ratio or Na-K ratio grade. . On the other hand, if the first choice food has a relatively low Na-K ratio or Na-K ratio grade, then the second choice food has a relatively high Na-K ratio or Na-K ratio grade. In this case, the aforementioned grading method or Na-K ratio method may be employed. The definition of each term is as described above.

<Food manufacturing method>
The steps that constitute the food manufacturing method are at least first food selection, second food selection, and packaging. Descriptions of the first food selection and the second food selection are provided above. In the packaging, it is the combination of the first food selection and the second food selection that is packaged by a person or device. In this combination, if the first choice food has a relatively high Na-K ratio or Na-K ratio grade, then the second choice food has a relatively low Na-K ratio or Na-K ratio grade. . On the other hand, if the first choice food has a relatively low Na-K ratio or Na-K ratio grade, then the second choice food has a relatively high Na-K ratio or Na-K ratio grade. In this case, the aforementioned grading method or Na-K ratio method may be employed. The definition of each term is as described above.

What the present invention enables is to facilitate dietary guidance or to facilitate menu planning.

What is shown here is the configuration of the menu support system. What is shown here is the configuration of the menu support tool. Shown here is the detailed structure of the food distribution map. Shown here is an example of the use of food distribution maps. Shown here is the detailed configuration of the first food distribution map. Shown here is the detailed configuration of the second food distribution map. What is shown here is the configuration of the combination determination table. What is shown here is the structure of a modification of the combination determination table. What is shown here is the flow of processing in the menu support program. What is shown here is the flow of the menu guidance method. Shown here is the flow of the food presentation method. What is shown here is the flow of the food manufacturing method.

The menu support system comprises at least a menu support tool and a menu presentation tool. At least a food distribution map constitutes the menu support tool. This food distribution map has a sodium content axis and a potassium content axis. Arranged in the food distribution map are two or more food items and a Na-K ratio identifier.

The Na--K ratio identifier referred to herein is an identifier that indicates the Na--K ratio or the grade of the Na--K ratio. Specifically, indicated by the Na-K ratio identifier is the Na-K ratio or Na-K ratio grade for each food item placed on the food distribution map. Examples of "identifiers" are letters (strings), numbers (strings), colors, contour lines, combinations thereof, and the like. These identifiers can be used to perform the above-described grade determination method and Na-K ratio determination method.

In addition, when posting two or more foods on the food distribution map according to the present invention, for example, a figure (for example, square, circle, oval, etc.) describing the food name or an illustration of the food is posted at the corresponding grade. do it. In addition, when a food name or an illustration of the food is used in the figure, the sodium content, potassium content, Na-K ratio, etc. of the food may also be indicated in the figure or illustration. When the food distribution map is displayed on a computer screen, the sodium content, potassium content, Na-K ratio, etc. of the food may be displayed by placing the cursor on the illustration of the food. Considering the ease of selection, it is desirable to create a food distribution map using food illustrations. It should be noted that this can be applied to all cases where two or more foods are listed in the food distribution map used in the present invention.

The menu display device indicates the combination (menu) of two or more foods selected from the two or more foods, and whether the Na-K ratio in the combination is good (or very good). or For example, in combination, comparing the number of foods with a Na-K ratio greater than 1 and the number of foods with a Na-K ratio of 1 or less indicated by the grade within each Na-K ratio identifier, the former If the number is higher than the latter number, it is likely (or try hard) that the Na-K ratio in the combination is often sodium-rich or potassium-poor. This is because the sodium content is excessive. On the other hand, if the number of the former is less than the number of the latter, the Na--K ratio in the combination is often good (or very good). Such a judgment method may be abbreviated as "grade judgment method" in this specification.

If the accuracy of this compliance is to be improved, the basis for calculating this compliance should be the Na-K ratio in the combination of the two or more foods, or the sodium content and potassium content of each food in the combination. The Na-K ratio calculated from the total value may be used. Such a determination method may be abbreviated as "Na-K ratio determination method" in this specification.

Further, the menu support tool or menu presentation tool may further include a combination determination table, a combination calculation table (details will be described below), and the like. Needless to say, the inventions such as the menu support program, the menu guidance method, the food providing method, and the food manufacturing method described below may also be used in combination with a combination determination table, a combination calculation table, and the like.

<Combination Judgment Table>
The combination judgment table is a combination of identifiers for each of the selected two or more foods, the Na-K ratio in the combination of the two or more foods, or the sum of the sodium content and potassium content of each food in the combination. It shows the suitability of the Na-K ratio of the combination based on the Na-K ratio calculated from. For example, if the combination of 1 item identifier and 2 item identifier is "yellow" and "yellow" or "yellow" and "green" respectively, the Na-K ratio of the combination is "good (or very good)" )”. On the other hand, if the identifier of the first item and the identifier of the second item are "orange" and "orange" respectively, the Na-K ratio of the combination is "high possibility of high sodium or low potassium (or let's do our best)". is.

Omitting such determinations, the following determinations are also adopted. For example, comparing the number of "green" foods with the number of other colored foods, if the former is greater than the latter, the Na-K ratio is "good (or very good)." . On the other hand, if the former is less than the latter, then the Na-K ratio is "likely (or let's try) high in sodium or low in potassium."

<Combination calculation table>
The combination determination table is used in place of or together with the combination determination table. Points and total points are shown in the combination calculation table. The score is given to the identifier of the first food and the identifier of the second food. For example, if the identifier identifier is a color, "green" is "1 point", "yellow" is "0 point", "orange" is "-1 point", and "red" is It is "-2 points". Attached to the total score or range is the adequacy of the Na-K ratio. For a food combination, if the total score is "-1 point" or less, the Na-K ratio is "good (or very good)." On the other hand, if the total score is "1 point" or more, the Na-K ratio is "high possibility of high sodium or low potassium (or let's do our best)".

In addition, the combination calculation table is based on the Na-K ratio of each food in the selected food combination or the Na-K ratio calculated from the total value of the sodium content and potassium content of each food in the food combination. can be calculated by For example, if the selected food "Na-K ratio is less than 0.5", it is "2 points", and if "Na-K ratio is less than 1 and 0.5 or more", it is "1 point", If "Na-K ratio is near 1", it is "0 point", "Na-K ratio is over 1 and less than 1.5" is "-1 point", "Na-K ratio is 1.5 or more”, the score is “-2 points”. Attached to the total score or range is the adequacy of the Na-K ratio. For a food combination, if the total score is "-1 point" or less, the Na-K ratio is "good (or very good)." On the other hand, if the total score is "1 point" or more, the Na-K ratio is "high possibility of high sodium or low potassium (or let's do our best)".

The processing that the menu assistance program causes the computer to execute is at least presentation and display of suitability. In the presentation, the computer presents a food distribution map. This food distribution map has a sodium content axis and a potassium content axis. Arranged in the food distribution map are two or more food items and a Na-K ratio identifier. In the declaration of compliance, what is indicated is at least a grading method using the grade within each Na-K ratio identifier of two or more selected foods or each Na-K ratio of two or more selected foods Na-K ratio of each food indicated by the identifier or/and Na based on the total Na-K ratio of the total sodium content and potassium content in each food and the combination (menu) of two or more foods obtained from it -It is the propriety of the menu by the K ratio judgment method.

The steps constituting the menu guidance method are at least presentation, presentation of adequacy and guidance. In the presentation, the computer presents a food distribution map. This food distribution map has a sodium content axis and a potassium content axis. Arranged in the food distribution map are two or more food items and a Na-K ratio identifier. In presenting the suitability, the judgment of suitability is made by the above-mentioned grade judgment method or Na-K ratio judgment method. In the instruction, the person is instructed to understand how to combine the selected foods, and if necessary, what kind of foods and dishes are high or low in sodium and potassium. At that time, people refer to the Na-K ratio or Na-K ratio grade of the food in the food distribution map and the Na-K ratio or Na-K ratio grade of the second selected food is.

When the food distribution map is displayed on a computer screen in these menu support programs and menu guidance methods, to help judge the suitability of a menu consisting of two or more foods selected from the food distribution map, You may make it display an illustration in the grade which corresponds to a food distribution map. In this way, for example, when ramen with a high Na-K ratio is topped with vegetables such as spinach and bean sprouts, it becomes possible to visually confirm that the Na-K ratio approaches 1, so menu support and menu guidance are possible. becomes easier to do.

The steps that constitute the food presentation method are at least selection and presentation. In the selection, the person selects at least two foods in the food distribution map. At that time, what people refer to is the grade of sodium content, potassium content, Na-K ratio or Na-K ratio of the selected food, and the grade judgment method and Na-K ratio judgment method described above. In the offering, it is the combination of the selected foods that the person provides. In this combination, if the Na-K ratio or Na-K ratio grade of one selected food is relatively high in the combination of two or more selected foods, the Na-K ratio or Na-K of the other selected food Ratio grades are provided in combination to be relatively low.

The steps that constitute the food manufacturing process are at least selection and packaging. In the selection, at least two foods in the food distribution map are selected. In doing so, it is the Na-K ratio or Na-K ratio grade of the food of choice that one refers to. In the packaging, it is the combination of selected foods that is packaged by a person or device. In this combination, if the Na-K ratio or Na-K ratio grade of one of the selected foods is relatively high, the Na-K ratio or Na-K ratio grade of the other selected food is relatively high. is selected to be low to

In each method and program described above, the number of food distribution maps is not particularly limited, but the number of food distribution maps may be one, or two or more as necessary.

These terms in the present invention are defined as follows for reference.

"Sodium content axis" refers to a reference line by which sodium (Na) content is indicated.

"Potassium content axis" refers to the reference line by which potassium (K) content is indicated.

"Na-K Ratio Identifier" means an identifier that indicates a Na-K ratio or a grade of Na-K ratio. Specifically, indicated by the Na-K ratio identifier is the Na-K ratio or Na-K ratio grade for each food item placed on the food distribution map. Examples of "identifiers" are letters (strings), numbers (strings), colors, contour lines, combinations thereof, and the like. These identifiers can be used to perform the grading methods described above.

The "Na-K ratio" refers to the sodium content (value) relative to the potassium content, specifically the sodium content (value) relative to the potassium content per serving of each food product. References for determining this value include the "Calorie Guide for Eating Out, Convenience Stores, and Prepared Foods" (Kyoto University Press, 2017) and the "Calorie Guide for Everyday Meals, 3rd Edition" (Kyoto University Press, 2018). ) and so on. For example, if the potassium content per serving of each food product is 400 mg and the sodium content per serving is 500 mg, the Na-K ratio is 1.25 (=500 mg/400 mg). The reference value for determining whether the Na-K ratio is high or low is 1.0 (potassium content per serving and sodium content per serving).

"Na--K ratio grade" refers to a Na--K ratio division, specifically a Na--K ratio division per serving of each food product. To illustrate the "Na-K ratio grade", the relative position of any Na-K ratio to the reference Na-K ratio (high, medium, low), the rating for the Na-K ratio (poor, fair, excellent) and so on. EMBODIMENT OF THE INVENTION The form for implementing this invention is further demonstrated using drawing below.

<Menu support system>
FIG. 1 shows the configuration of a menu support system 10. As shown in FIG. A menu support tool 100 and a menu presentation tool 200 constitute the menu support system 10 . That is, by using the menu-making support tool 100, the Na--K ratio in the menu is improved. Also, by using the menu presenting tool 200, a menu with an appropriate Na-K ratio can be grasped.

A measuring device 300 additionally configures the menu-making support system 10 . By using the measuring device 300, the Na-K ratio before and after the support recipient is supported can be grasped. In other words, when an improvement in the Na-K ratio is confirmed, it becomes a motivation (incentive) to continuously eat a menu with an appropriate Na-K ratio.

<Menu support tool>
FIG. 2 shows the configuration of the menu support tool 100. As shown in FIG. In the present embodiment, it is the food distribution diagram 110 that constitutes the menu support tool 100 . A combination judgment table 120 or a combination calculation table 130 additionally constitutes the menu support tool 100 . The method of embodying the menu support tool 100 does not matter, and examples thereof include paper, film, and electromagnetic devices (computer, display, speaker, etc.). A detailed description of each component of the menu support tool 100 is as follows.

<Food distribution map>
Shown in FIG. 3 is the structure of the food distribution map. Included in the food distribution map 110 are a sodium content axis 110a, a potassium content axis 110b, food products 110c, Na-K ratio identifiers 110d, Na-K ratio grades 110e, and cells 110f.

<Sodium content axis and potassium content axis>
The food distribution map 110 has a sodium content axis 110a and a potassium content axis 110b. In the present embodiment, the sodium content axis 110a is the vertical axis and the potassium content axis 110b is the horizontal axis, but the reverse is also possible.

By adopting the sodium content axis 110a and the potassium content axis 110b, it becomes easier to visually grasp the positioning of each food item. Specifically, it is easy to understand the sodium content and potassium content of each food, the difference in sodium content and potassium content between each food is easy to understand, seasonings (for example, soy sauce and salt) etc.) It is easy to grasp the change in the sodium content of each food when it is used.

Sodium content axis 110a shows the sodium content per unit of food product. Here, "per predetermined unit" is exemplified by one serving of food, per arbitrary weight of food (for example, 100 g), and the like. In this embodiment, by adopting the sodium content per serving of food, it is possible to roughly understand the sodium content of the food when preparing a menu.

In this embodiment, the potassium content axis 110b indicates the potassium content per given unit of food. Other descriptions are the same as the description of the sodium content axis 110a.

<Food>
Arranged in the food distribution diagram 110 is food 110c. In this embodiment, the food 110c means not only the food itself but also characters, symbols, images, or other indications representing it.

There are various display modes of the food 110c, but examples thereof include names, photographs, illustrations, and the like. Food icons are used in this embodiment. A food icon is a pattern (illustration) that represents the external features of a food. Of course, the display mode of the food 110c is not limited to this. For example, a graphic (for example, square, circle, ellipse, etc.) with the food name written thereon may be used. In the food icon and graphic, the sodium content, potassium content, and Na-K ratio of food 110c may be described together.

The basis for arranging the food 110c is the sodium content and potassium content per predetermined unit of the food 110c. When arranging the food 110c, the presence or absence of the seasoning may be determined as appropriate. For example, when placing cold tofu (cold tofu), both cold tofu with soy sauce and cold tofu without soy sauce may be placed.

There are various methods for determining the sodium content and potassium content. For example, publicly known publications (for example, the above-mentioned "calorie guide for eating out, convenience stores, and side dishes" (Kyoto University Press, 2017) and "calorie guide for daily meals, 3rd edition" (Kyoto University Press, 2018 ), etc.) may be quoted. Moreover, you may actually measure food. In particular, if a computer embodies the present invention, what is stored in a storage device (for example, memory, disk, etc.) is the data of the relevant known publications or measurement data, or a database summarizing them. The sodium content and potassium content of the food may be obtained from the sodium and potassium contents contained in the foodstuffs used for producing each food, for example.

The food to be placed is determined appropriately. This is because the display area of the food distribution map 110 is limited. In particular, the display area is limited when the food distribution diagram 110 is displayed non-electromagnetically (for example, on paper, resin sheet, or the like). In this case, if food items are arranged without limitation, the visibility of the food distribution map 110 is deteriorated. On the other hand, when the food distribution diagram 110 is electromagnetically displayed (for example, on a computer display), all food items are arranged. In order to facilitate identification and selection of placed foods, a search function or the like may be used, for example.

The criteria for determining which food items are placed vary. That is, if the subject's attributes (eg, age, family structure, place of residence, etc.) are different, the foods to be placed are also different. By doing so, menu support becomes more detailed. For example, in the present embodiment, what is reflected in the food distribution map 110 is that the target person is elderly and the area of residence is the Tohoku region. Of course, determination criteria other than the attributes of the subject may be used. For example, in a restaurant, the food to be placed is part or all of the menu of the restaurant.

<Na-K ratio identifier>
Located on the food distribution map 110 is a Na-K ratio identifier 110d. Denoted by Na-K ratio identifier 110d is the Na-K ratio grade 110e for each food product 110c. What is indicated by the Na-K ratio identifier 110d is not limited to the Na-K ratio grade 110e, but may be, for example, the Na-K ratio itself.

<Grade of Na-K ratio for each food>
As mentioned above, the grade of Na-K ratio refers to the division of Na-K ratio. In FIG. 3, there are four grades employed in Na-K ratio grades 110e for each food product 110c. The four grades are "low", "moderate", "high" and "very high". "Low" indicates "potassium content > sodium content per serving". "Medium" indicates "potassium content ≈ sodium content per serving". "High" indicates "potassium content < sodium content per serving". "Very high" indicates "potassium content << sodium content per serving".

<Display mode of Na-K ratio identifier>
In the present embodiment, the Na-K ratio identifier 110d is displayed in color. The Na-K ratio identifier 110d is represented in four colors, specifically green, yellow, orange, and red. The display mode of FIG. 3 is gray scale due to its restrictions, but the second density portion represents "green". The fourth darkest (lightest) portion represents “yellow”. The third density portion represents "orange". The first darkest (darkest) part represents "red". Green indicates a "low" Na-K ratio rating. Yellow indicates a "medium" Na-K ratio rating. Orange indicates a Na-K ratio rating of "high". Red indicates a Na-K ratio grade of "fairly high." These colors are changing in stages. That is, the highest Na-K ratio gives a red color. On the other hand, the lowest Na-K ratio gives a green color. If the Na-K ratio is intermediate between the two, yellow, which is an intermediate color between red and green, is exhibited. For example, when the Na--K ratio exceeds 1, the redness becomes strong. If the Na--K ratio is around 1, it will be yellow. If the Na-K ratio is less than 1, the green color becomes stronger. Moreover, when adopting the binary values of black and white, the highest Na--K ratio exhibits a color close to black even among grays. On the other hand, the lowest Na-K ratio gives a white color. If the Na-K ratio is intermediate between the two, it exhibits an intermediate color (gray) between black and white. For example, the higher the Na—K ratio, the stronger the blackness. On the other hand, the lower the Na--K ratio, the stronger the whiteness.

In the present embodiment, the display mode of the Na-K ratio identifier 110d is color, but is not limited to this, and may be, for example, letters (strings), numbers (strings), colors, contour lines, or a combination thereof. In other words, what is required of the Na-K ratio identifier is to allow the user to easily grasp the Na-K ratio or its grade.

In the present embodiment, the grades of the Na--K ratio are four levels of "low", "medium", "high" and "very high", but the present invention is not limited to this. For example, there may be five levels of "very low", "low", "equivalent", "high" and "very high". Of course, as the Na-K ratio grade increases or decreases, the number of Na-K ratio identifiers (eg, colors) increases or decreases. As can be seen, the finer the grade of Na-K ratio, the finer the combination of foods.

<cell>
The food distribution map 110 has a cell 110f. Shown in cell 110f are a range of sodium content and a range of potassium content. The food items 110c that are arranged in the cell 110f have component values within the sodium content range and the potassium content range. The shape of the cell 110f does not matter.

In the present embodiment, the food distribution diagram 110 is divided in a matrix form (row and column form). That is, cells 110f are formed by straight lines parallel to sodium content axis 110a (vertical axis) and potassium content axis 110b (horizontal axis).

The divisions of the sodium content axis 110a are, in order from the top, the sodium content per serving of food is 0 or more and less than 50, 50 or more and less than 100 mg, 100 or more and less than 250 mg, 250 or more and less than 500 mg, 500 or more and less than 1000 mg. These divisions may be changed as appropriate. However, if the partitions are too fine, the visibility of the food distribution map 110 will be poor.

It is the division method of the sodium content axis 110a that matches the division method of the potassium content axis 110b. 100 or more and less than 250 mg, 250 or more and less than 500 mg, 500 or more and less than 1000 mg, and the like. The rest of the description is the same as the description of the sections on the sodium content axis 110a.

Since the food distribution diagram 110 is divided in a matrix form (rows and columns), it is possible to intuitively grasp the superiority and inferiority of the sodium content and the potassium content in each of the cells 110f. For example, foods arranged on the matrix diagonal from the upper left to the lower right are foods with the same sodium content and potassium content (Na-K ratio ≈ 1) or no significant difference. Sodium-dominant (Na-K ratio>1) foods are arranged toward the lower left. On the other hand, toward the upper right, foods with potassium predominance (Na-K ratio <1) are arranged.

In the present embodiment, all food items are placed within the aforementioned matrix, but this is not the only option. For example, the placement of food products that have a very high sodium or potassium content per serving may be placed outside the aforementioned matrix. In addition, the cells 110f in which food products with extremely high sodium or potassium contents are arranged may be separated from the other cells. By doing so, it is possible to intuitively grasp the portion of the food distribution diagram 110 where the change in the sodium content or the potassium content is large.

<Relationship between cells and Na-K ratio identifiers>
Attached to cell 110f is Na-K ratio identifier 110d. In this embodiment, the cells 110f are graded as "low", "moderate", "high", and "very high" Na--K ratios. If the cell 110f has a "low" grade, the cell is marked with "green" in the Na-K ratio identifier 110d. If the cell 110f is rated "medium" (potassium-dominant), it is labeled "yellow" in the Na-K ratio identifier 110d. If the cell 110f is rated "high", then it is marked with "orange" in the Na-K ratio identifier 110d. If the cell 110f is rated "fairly high," it is marked with "red" in the Na-K ratio identifier 110d. As described above, coloring the cell 110f makes it easier to intuitively grasp the Na—K ratio.

In the present embodiment, the Na-K ratio identifier 110d attached to the cell 110f is displayed in color, but the present invention is not limited to this. For example, the representation of the Na-K ratio identifier 110d attached to the cell 110f may be numerical. Specifically, if the Na-K ratio is approximately 1, the number is zero. If the Na-K ratio is less than 1, the number is a positive (plus) number. If the Na-K ratio is greater than 1, the number is a negative (minus) number. In addition, if the reciprocal of the Na-K ratio (<1) of the potassium-dominant cell and the Na-K ratio (>1) of the sodium-dominant cell are approximately the same, the absolute values of the numerical values assigned to both cells are , are the same. More specifically, the Na-K ratio of the cell (M, N) is 0.8 (=40/50), and the Na-K ratio of the cell (N, M) is 1.25 (=50/40 ), the numerical value attached to the cell (M, N) is “+a” (a>0), and the numerical value attached to the cell (N, M) is “-a” (a>0 ). That is, if the reciprocal of the Na-K ratio (<1) of the potassium-dominant cell and the Na-K ratio (>1) of the sodium-dominant cell are approximately the same, the sum of the numerical values given to both cells is Zero "0". By doing so, even if a food with a high Na--K ratio is selected, it is easy to adjust the Na--K ratio in the menu by selecting a food with a low Na--K ratio. Also, the numerical values or scores assigned to the cells may be weighted. One basis for such weighting is medical data.

<How to use the food distribution map in the menu support system>
Shown in FIG. 4 is an example use of food distribution map 110 . In this example, the user considers a combination of rice A, gyoza B, and miso soup C (initial menu).

First, what is grasped from the food distribution map 110 is as follows. Rice A is a potassium-dominant food (Na-K ratio <1). This is because the color of the cells of the rice A is pale yellowish green. Dumpling B is a sodium-dominant food (Na-K ratio>1). This is because the color of the cell of dumpling B is orange. Miso soup C is a sodium-dominant (Na-K ratio>1) food. This is because the cells of miso soup C are orange. Thus, the Na--K ratio of the food can be intuitively grasped by looking at the color of the cells of the food.

Next, the quality of the Na--K ratio of the initial menu is grasped. Regarding the initial menu, the color breakdown of the cell is, according to the description above, one light yellow-green color and two orange colors. What can be learned from such color combinations is that the original menu was sodium-dominant. In other words, the Na-K ratio of the original menu is poor.

Next, review the original menu. The purpose is to improve the Na-K ratio. An improved Na-K ratio prevents hypertension. The points of view when reviewing the initial menu are (1) that the sodium content and potassium content are approximately equal, or (2) that potassium is dominant. For example, it is the green cells that show potassium dominance (Na-K ratio <1). Looking over the green cells, vegetable juice D is arranged. Assuming that vegetable juice D is added to the original menu (reviewed menu), the breakdown of cell colors is one green, one light yellow-green, and two oranges. This color breakdown indicates that the revised menu is potassium-dominant. In other words, the Na-K ratio of the revised menu is correct. By referring to the color of the cell in this way, it becomes easy to review the menu.

If the color of the cell is quantified, it becomes easier to judge whether the Na-K ratio in the menu is good or bad. For example, in the above example of use, if yellow (Na-K ratio ≈ 1) is 0 points, light yellow green is -1 point, orange is +2 points, and green is -4 points, the numerical value in the revised menu The breakdown is rice (-1 point), gyoza (+2 points), miso soup (+2 points), and vegetable juice (-4 points). The sum of these numerical values is −1 point (=−1 point+2 points+2 points−4 points). This sum is less than 0 points. In other words, the Na-K ratio of the revised menu is potassium-dominant.

It does not matter whether the Na-K ratio in the menu is good or bad. For example, it may be a person or a computer. Also, the judgment as to whether the menu is good or bad may be made based on the Na--K ratio of each food item in the menu.

When the computer determines whether the Na--K ratio is good or bad, what is displayed on the display is the good or bad Na--K ratio in the food combination being selected (current menu). If the food in the selection changes, the good or bad Na-K ratio is also updated. The quality of the Na-K ratio may be expressed in any manner, but may be, for example, a numerical total score, a comment, an animation, or the like. Above all, when animation is used, the user can enjoy the menu. For example, selecting a food combination (menu) may cause the indicator bar to expand or contract. If the stop position of the indicator bar is on the green side, the Na-K ratio of the menu is potassium dominant. On the other hand, if the stop position of the indicator bar is on the red side, the Na-K ratio of the menu is It is easy to understand that it is sodium dominant. As another example, selecting a certain food combination (menu) may change the character's face or color. If the character's face is smiling or the color is green, then the Na-K ratio of the menu is potassium-dominant. It is easy to understand that it is superior.

<Effect of food distribution map>
According to the above, the effects of the food distribution map 110 are as follows. Firstly, it is easy to select foods rich in potassium in addition to the foods one wants to eat, so that a diet with a good Na-K ratio can be maintained without stress. Secondly, it is easy to grasp the Na-K ratio of each food product because the grade of Na-K ratio is indicated. For example, when combining multiple foods, the movement of the Na-K ratio can be intuitively grasped.

A combination determination table and a combination calculation table may be used in combination with the food distribution map. Details of the combination determination table and the combination calculation table will be described later.

<Modified example of food distribution map>
Food distribution map 110 may be divided. This is because if the food distribution map 110 is a single leaf, its visibility is not good. In this modified example, the food distribution map 110 is composed of the first food distribution map 111 and the second food distribution map 112 . These details are as follows.

<First food distribution map>
Shown in FIG. 5 is the configuration of the first food distribution map 111 . Included in the first food distribution map 111 are a sodium content axis 111a, a potassium content axis 111b, a first selection group of foodstuffs 111c, a first Na-K ratio identifier 111d, a grade of Na-K ratio 111e, and the first cell 111f. In the following description, descriptions overlapping the sodium content axis 110a, potassium content axis 110b, food 110c, Na-K ratio identifier 110d, Na-K ratio grade 110e, and cell 110f may be omitted. be.

<Sodium content axis and potassium content axis>
The first food distribution map 111 has a sodium content axis 111a and a potassium content axis 111b. By adopting these two axes, it becomes easier to visually grasp the position of each food item.

<Foods of the first choice group>
Arranged in the first food distribution map 111 is the food 111c of the first selection group. The food 111c of the first selection group refers to food that is different from the food of the second selection group described later. There are various factors that influence the selection group, but examples include food culture, calories, impressions of the food itself, age of the support recipient, and the like. In this embodiment, the food 111c of the first selection group is the main food. Main foods mainly include staple foods and main dishes. Here, a staple food is a food whose main nutrients are carbohydrates. Examples of staple foods include rice, bread, noodles, and processed products thereof (rice bowls, sandwiches, etc.). A main dish is a food whose main nutrient is protein. Examples of main dishes include meat, fish, eggs, and processed products thereof (hamburgers, wieners, sausages, etc.). However, these classifications are only principles. For example, in the present embodiment, foods derived from legumes (eg, tofu, natto, etc.) are not main foods. Foods derived from tofu are handled as sub-foods, which will be described later. Of course, the legume-derived food may be the main food. In addition, if the age of the support recipient differs, the support recipient's food preferences also differ. Therefore, by using the first food distribution map 111 that corresponds to the age of the support recipient, the menu support becomes more detailed.

<First Na-K ratio identifier>
Located on the first food distribution map 111 is a first Na-K ratio identifier 111d. Denoted by the first Na-K ratio identifier 111d is the Na-K ratio grade 111e for each of the first selection group of food products 111c. What is indicated by the first Na-K ratio identifier 111d is not limited to the Na-K ratio grade 111e, but may be, for example, the Na-K ratio itself.

<Na-K ratio grade for each of the foods in the first choice group>
As mentioned above, the grade of Na-K ratio refers to the division of Na-K ratio. There are four grades employed in the Na-K ratio grades 111e for each of the first selection group of foodstuffs 111c. The four grades are "low", "moderate", "high" and "very high". "Low" indicates "potassium content > sodium content per serving". "Medium" indicates "potassium content ≈ sodium content per serving". "High" indicates "potassium content < sodium content per serving". "Very high" indicates "potassium content << sodium content per serving".

<Display mode of the first Na-K ratio identifier>
In the present embodiment, the display mode of the first Na-K ratio identifier 111d is color. Four colors represent the first Na-K ratio identifier 111d, specifically green, yellow, orange, and red. The display mode of FIG. 5 is gray scale due to its restrictions, but the second density portion represents "green". The fourth darkest (lightest) portion represents “yellow”. The third density portion represents "orange". The first darkest (darkest) part represents "red". Green indicates a "low" Na-K ratio rating. Yellow indicates a "medium" Na-K ratio rating. Orange indicates a Na-K ratio rating of "high". Red indicates a Na-K ratio grade of "fairly high." These colors are changing in stages. That is, the highest Na-K ratio gives a red color. On the other hand, the lowest Na-K ratio gives a green color. If the Na-K ratio is intermediate between the two, yellow, which is an intermediate color between red and green, is exhibited. For example, when the Na--K ratio exceeds 1, the redness becomes strong. If the Na--K ratio is around 1, it will be yellow. If the Na-K ratio is less than 1, the green color becomes stronger. Moreover, when adopting the binary values of black and white, the highest Na--K ratio exhibits a color close to black even among grays. On the other hand, the lowest Na-K ratio gives a white color. If the Na-K ratio is intermediate between the two, it exhibits an intermediate color (gray) between black and white. For example, the higher the Na—K ratio, the stronger the blackness. On the other hand, the lower the Na-K ratio, the stronger the whiteness. The display mode of the first Na-K ratio identifier 111d is not limited to color, and may be, for example, a contour line, a numerical value in a balloon, or the like.

<First cell>
The first food distribution map 111 has a first cell 111f. Shown in the first cell 111f are a sodium content range and a potassium content range. The food items 111c of the first selection group that are arranged in the first cell 111f have component values within the sodium content range and the potassium content range. In the present embodiment, the first cells 111f are formed by straight lines parallel to the sodium content axis 111a and the potassium content axis 111b. That is, the shape of the first food distribution map 111 is a matrix. However, the shape of the first cell 111f does not matter.

<Second food distribution map>
Shown in FIG. 6 is the configuration of the second food distribution map 112 . Included in the second food distribution map 112 are a sodium content axis 112a, a potassium content axis 112b, a second selection group of foods 112c, a second Na-K ratio identifier 112d, a Na-K ratio grade 112e, and a second cell 112f.

<Sodium content axis and potassium content axis>
The second food distribution map 112 has a sodium content axis 112a and a potassium content axis 112b. Other explanations are the same as those of the sodium content axis 111a and the potassium content axis 111b.

<Foods of the second choice group>
Arranged in the second food distribution map 112 is the food 112c of the second selection group. The food 112c of the second selection group refers to food that is different from the food of the first selection group described above. In this embodiment, the food items 112c of the second selection group are sub-food items. Sub-foods mainly include foods other than staple foods and main dishes. Examples of "things other than staple foods and main dishes" include side dishes, milk and dairy products, fruits, soups, and juices. Here, side dishes refer to foods whose main nutrients are vitamins, minerals, or dietary fibers. Examples of side dishes include vegetables, mushrooms, potatoes, and processed products thereof (boiled boiled vegetables, salads, etc.). In the present embodiment, foods derived from legumes (eg, tofu, natto, etc.) are sub-foods. The rest of the description is the same as the description of the food item 111c of the first selection group.

In the present embodiment, staple foods and main dishes are mainly included in the foods of the first food group, and side dishes are mainly included in the foods of the second food group. is arbitrary. For example, in deciding each selection group, the ease of dietary guidance is considered. Also, in the present embodiment, the food group has two categories, but the number of categories may be two or more. The above viewpoints also apply to the description of the menu support program and various methods described later.

<Second Na-K ratio identifier>
Located on the second food distribution map 112 is a second Na-K ratio identifier 112d. Denoted by the second Na-K ratio identifier 112d is the Na-K ratio grade 112e for each of the second selection group of food products 112c. The rest of the description is the same as the description of the first food distribution map 111 described above.

<Na-K ratio grade for each of the second choice group foods>
As mentioned above, the grade of Na-K ratio refers to the division of Na-K ratio. There are four grades employed in the Na-K ratio grades 112e for each of the second selection group of foodstuffs 112c. The rest of the description is the same as the description of Na--K ratio grade 111e above.

<Display mode of the second Na-K ratio identifier>
In the present embodiment, the display mode of the second Na-K ratio identifier 112d is color. The rest of the description is the same as the description of the display mode of the first Na-K ratio identifier 111d.

<Second cell>
The second food distribution map 112 has a second cell 112f. Shown in the second cell 112f are the range of sodium content and the range of potassium content. The food items 112c of the second selection group that are arranged in the second cell 112f have component values within the sodium content range and the potassium content range. The rest of the description is the same as the description of the second cell 111f.

<Application example of food distribution map>
In the present embodiment, the indices employed in the food distribution map 110 are sodium content, potassium content, and Na-K ratio (or grades thereof), but are not limited to these. There are various indicators that can be added to the food distribution map 110, and examples include calories, sugar content, and the like. The reasons for adopting these indices are that calories are the cause of obesity, and sugar content is the cause of elevation of blood sugar level. By adding such indices, not only the balance of sodium and potassium but also the calorie and carbohydrate content can be taken into consideration, and a healthy diet can be promoted.

<Combination Judgment Table>
FIG. 7 shows the structure of the combination determination table 120. As shown in FIG. In the present embodiment, the combination determination table 120 indicates the combination of the Na-K ratio identifiers 110f and the quality of the Na-K ratio of the combination. For example, the Na-K ratio identifier of 1 item and the Na-K ratio identifier of 2 items, and the Na-K ratio identifier of 3 items and Na-K ratio identifier of 4 items are respectively "yellow" and "yellow" and " If it is "yellow" as well as "green", the Na-K ratio of the combination is "good" or "very good". On the other hand, if the Na-K ratio identifier of one item and the Na-K ratio identifier of two items are "orange" and "orange" respectively, then the Na-K ratio of the combination is "poor".

Omitting such determinations, the following determinations are also adopted. For example, comparing the number of "green" foods with the number of other colored foods, if the former is greater than the latter, the Na-K ratio is "good" or "very good." . On the other hand, if the former is less than the latter, the Na-K ratio is "bad", "too much sodium or too little potassium", or "let's do our best".

<Modification of Combination Judgment Table>
FIG. 8 shows a configuration of a modification of the combination determination table 120. As shown in FIG. In the present embodiment, the combination determination table 120 indicates the combination of the first Na-K ratio identifier 111d and the second identifier 112f and the quality of the Na-K ratio of the combination. For example, the identifiers of 1 item and 2 items in the first selection group and the identifiers of 1 item and 2 items in the second selection group are respectively "yellow" and "yellow" and "yellow" and "green" If so, the Na--K ratio of the combination is "good" or "very well done." On the other hand, if the identifier of one item in the first selection group and the identifier of one item in the second selection group are "orange" and "orange" respectively, then the Na-K ratio of the combination is "poor".

The above example of using the combination judgment table is an example of using two food distribution maps, but even if the number of food distribution maps to be used is one or more than three, the above usage example is used. It may be produced or used as appropriate. This also applies to various systems and methods described below.

<Combination calculation table>
A combination calculation table 130 is used in place of or in conjunction with the combination determination table 120 . Shown in the combination calculation table 130 are points and total points. It is the Na-K ratio identifier 110f that is given the score. For example, if the Na-K ratio identifier 110f is a color, "green" is "1 point", "yellow" is "0 point", "orange" is "-1 point", and "Red" is "-2 points". It is the quality of the Na-K ratio that is attached to the total score or range thereof. In a food combination, if the total score is "-1 point" or less, the Na-K ratio is "good" or "very good." On the other hand, if the total score is "1 point" or more, the Na-K ratio is "bad", "high sodium or low potassium", or "let's do our best". Of course, the same is true when the Na-K ratio identifier 110f is composed of the first Na-K ratio identifier 111f and the second Na-K ratio identifier 112f.

In addition, the combination calculation table is based on the Na-K ratio of each food in the selected food combination or the Na-K ratio calculated from the total value of the sodium content and potassium content of each food in the food combination. can be calculated by For example, set the sodium content and potassium content of each food, and based on the Na-K ratio calculated from the total sodium content and total potassium content of the selected foods, "Na-K ratio is less than 0.5" If so, it is “2 points”, “1 point” if “Na-K ratio is less than 1 and 0.5 or more”, and “0 point” if “Na-K ratio is around 1” If "the Na-K ratio exceeds 1 and is less than 1.5", it is "-1 point", and if "the Na-K ratio is 1.5 or more", it is "-2 point". It is the quality of the Na-K ratio that is attached to the total score or range thereof. In a food combination, if the total score is "1 point" or more, the Na-K ratio is "good" or "very good." On the other hand, if the total score is "-1 point" or less, the Na-K ratio is "bad", "high sodium or low potassium", or "let's do our best".

The above example of using the combination calculation table is an example of using two food distribution maps, but even if the number of food distribution maps to be used is one or three or more, It may be produced or used as appropriate. This also applies to various systems and methods described below.

<menu presentation device>
Shown on the menu presentation tool 200 is a combination of the food items of the first selection group and the food items of the second selection group. Specifically, when one or more food items are selected from the food items of the first selection group and the food items of the second selection group, the quality of the combination is displayed. The combination determination table 120 or the combination calculation table 130 is used for this quality determination. References in determining this combination are the Na--K ratio or grade thereof of the first selection group of foods and the Na--K ratio or grade thereof of the second selection group of foods. For example, when combining, if a first selection group of foods has a relatively high Na--K ratio or grade, a second selection group of foods may have a relatively low Na--K ratio or grade. In a different aspect, when combining, the number of foods with relatively low Na-K ratios or grades should be equal to or greater than the number of foods with relatively high Na-K ratios or grades. to

In the above, the method for embodying the menu presentation device 200 does not matter, and examples thereof include paper, film, and electromagnetic devices (computer, display, speaker, etc.). The manner of combining the foods is not limited, and examples thereof include braille, sound, image, vibration, and the like.

<Measuring instrument>
What is measured by meter 300 is the Na--K ratio in urine. The Na--K ratio in urine reflects the Na--K ratio in the body. In other words, the purpose of measuring the Na--K ratio in urine is to grasp the Na--K ratio in the body. The measuring instrument 300 is commercially available, for example, "Omron Natokali Meter HEU-001F" (manufactured by Omron Healthcare Co., Ltd.) or the like.

<Menu support program>
FIG. 9 shows the flow of processing in the menu support program. Food presentation (S1) and combination presentation (S2) are executed by the computer by the menu support program. Here, a computer is mainly composed of a processor, various memories, and input/output (I/O). Details of each step are as follows.

<Food presentation (S1)>
Presented on the computer is the Na-K ratio of at least two foods or their grade. It is the memory that stores these values. When presented with Na-K ratios or grades of foods, the user selects foods that are at least two or more. The details of the food items selected are as described above. Foods are arranged in the food distribution map 110 described above. The details of the food distribution map 110 are as described above. In the above, the memory can store a plurality of food distribution maps, for example, a food distribution map for single households and a food distribution map for families. By doing so, the range of choices for the person to be supported is expanded.

<Presentation of combination (S2)>
What is presented by the computer is the quality of the combination of the selected foodstuffs, and the Na-K ratio or grade thereof of the selected foodstuffs is referred to. It is the memory that stores these values. For example, comparing the number of 'green' foods with the number of other colored foods, if the former were greater than the latter, the Na-K ratio in the combination was 'good' or 'very good'. ”. On the other hand, if the former is less than the latter, the Na-K ratio in the combination is "bad", "high sodium or low potassium", or "let's do our best".

In presenting this combination, the result of referring to the above-described combination determination table or combination calculation table may be displayed.

<Modified example of food presentation>
The food presentation (S1) may be subdivided. That is, after the first food presentation is performed, the second food presentation is performed. Specific descriptions of these processes are as follows.

In the first food presentation, the computer presents the Na-K ratio or grade thereof of the first selection group of foods. It is the memory that stores these values. When presented with the Na-K ratios or grades thereof of the first selection group of foods, the user selects at least one or more foods (hereinafter referred to as "first choice foods"). The details of the foods of the first selection group are as described above. Also, the foods of the first selection group are arranged in the aforementioned first food distribution map. The details of this distribution map are as described above. In the above, what can be stored in the memory are a plurality of first food distribution maps, for example, a first food distribution map for living alone, a first food distribution map for family use, and the like. By doing so, the range of choices for the person to be supported is expanded.

In this second food presentation, the computer presents the Na-K ratio or grade thereof of the second selection group of foods. It is the memory that stores these values. When presented with the Na-K ratio or grade thereof of the second selection group of foods, the user selects at least one or more foods (hereinafter referred to as "second selection foods"). The details of the foods of the second selection group are as described above. In addition, the foods of the second selection group are arranged in the above-mentioned second food distribution map. The details of this distribution map are as described above. In the above, what can be stored in the memory are a plurality of second food distribution maps, for example, a second food distribution map for living alone, a second food distribution map for family use, and the like. By doing so, the range of choices for the person to be supported is expanded.

Based on these modifications, in the presentation of the combination (S2) described above, what is presented by the computer is the quality of the combination of the first choice food and the second choice food, and is referred to at that time. is the Na--K ratio or grade of said first food choice and the Na--K ratio or grade of said second food choice. It is the memory that stores these values. For example, comparing the number of 'green' foods with the number of other colored foods, if the former were greater than the latter, the Na-K ratio in the combination was 'good' or 'very good'. ”. On the other hand, if the former is less than the latter, the Na-K ratio in the combination is "bad", "high sodium or low potassium", or "let's do our best".

<Modified example of the displayed food distribution map>
Settings of the food distribution map are changed (customized). To that end, what is stored in the storage device is graphic data and a food database. The graphic data defines the coordinates, direction, and color of the diagram (for example, the frame of the food distribution map). Attribute values defined in the food database are at least corresponding relationships among foods (for example, food names, food images, etc.), sodium content, and potassium content. The Na-K ratio may be stored in advance or calculated each time. On the other hand, if the grade of the Na--K ratio is to be calculated, a corresponding relationship (table) between the Na--K ratio and the grade of the Na--K ratio is prepared in advance. Attribute values defined in the food database may be residential area, lifestyle, age, etc., in addition to those described above. According to the above, when a user's selection (food type, grade display color, grade expression, content scale, residential area, lifestyle, age, etc.) is entered, the corresponding food distribution map is presented. As mentioned above, although grades can be changed, what should be respected at that time is the result of examination by the medical institution. This point is the same when changing the criteria for judging whether a combination is good or bad.

<Modified example of food selection method>
Foods placed on the food distribution map can be selected. When multiple food items are selected (e.g., using a cursor pointer, etc.), the display shows the Na-K ratio or grade thereof for each food item selected, or the combination (menu) of each food item selected. ) is the quality of the Na-K ratio. When this information is displayed, the selected food item is deleted or a new food item is additionally selected. By repeating such operations, the Na-K ratio of the menu becomes good (Na-K ratio ≈ 1 or Na-K ratio < 1). In this case, the sodium content, potassium content, or Na-K ratio of the food item may be displayed when the cursor point and the food item (e.g., food icon) overlap (without performing a selection). .

<Menu Guidance Method>
FIG. 10 shows the flow of the menu guidance method. Food presentation (S11) and guidance (S13) constitute the menu guidance method. In the method, the menu support tool 100 can be used by the instructor. The explanation is as described above. Details of these steps (S11 to S12) are as follows.

<Food presentation (S11)> What is presented to the trainee is the Na-K ratio of at least 2 or more of the food or its grade. Thereby, at least two or more food items are selected by the trainee. The details of the selected foods are as described above. At this step, the food distribution map 110 may be used by the instructor. The description of the food distribution map 110 is as described above.

<Guidance (S12)>
The instructor is instructed how to combine the selected foods. It is the Na-K ratio or grade thereof of the food of choice that is referenced when the trainee is instructed. For example, when the food distribution map 110 is used, if a food is selected and its Na-K ratio identifier is "red", then the instruction content is that of other foods whose Na-K ratio identifier is "green". ” is to choose one. From a different point of view, in the combination method, comparing the number of foods with a relatively low Na-K ratio or its grade and the number of foods with a relatively high Na-K ratio or its grade, the former is the latter If it is equal to or more than , the instruction content is, for example, that the combination is "good" or "very well done." On the other hand, if the former is less than the latter, the content of the instruction is, for example, that the combination is "bad", "high sodium or low potassium", or "let's do our best". More specific instructions include increasing the number of foods with relatively low Na-K ratios or grades, and seeking an understanding of which foods and dishes are high and low in sodium and potassium. That is. For example, when the food distribution map 110 is used, in combination, the number of "green" foods and the number of "red" or "orange" foods are compared, and if the former is less than the latter, the instruction content is , the combination is "bad", "high sodium or low potassium", or "let's do our best". It is meant to be increased.

Even if the Na--K ratio of the menu is not good in one meal, it is sufficient if the Na--K ratio of the menu is good through multiple meals. For example, the Na--K ratio of the breakfast menu, the Na--K ratio of the lunch menu, and the Na--K ratio of the dinner menu may be integrated to determine the quality of the Na--K ratio for one day. That is, a high Na--K ratio at lunch, but a low Na--K ratio at breakfast and dinner will result in a good Na--K ratio throughout the day. By doing so, even if the Na--K ratio in one meal is not good due to interpersonal socializing, etc., the Na--K ratio is adjusted and becomes good throughout the day. Presented to the trainee may be the Na-K ratio of the entire menu for a specified time period (eg, 1 day, 1 week, 1 month, etc.). This makes it possible to judge whether the Na-K ratio is stable over a long period of time, not just for one meal. Also, you can continue while enjoying the menu considering the Na-K ratio.

It should be noted that the above-described combination determination table and combination calculation table may be utilized when providing instruction. This also applies to the following examples.

<Modified example of food presentation>
Food presentation (S11) may be segmented. That is, after the first food presentation is performed, the second food presentation is performed. Specific descriptions of these steps are as follows.

In the first food presentation, presented to the trainee is the Na-K ratio or grade thereof of the first selection group of foods. Accordingly, what the trainee selects is at least one or more foods (hereinafter referred to as "first choice foods"). The details of the foods of the first selection group are as described above. In this step, the instructor can use the first food distribution map 111 . The description of the first food distribution map 111 is as described above.

In this second food presentation, presented to the trainee is the Na-K ratio or grade thereof of the second selection group of foods. Accordingly, what the trainee selects is at least one or more foods (hereinafter referred to as "second choice foods"). The details of the foods of the second selection group are as described above. In this step, the instructor can use the second food distribution map 112 . The description of the second food distribution map 112 is as described above.

Based on these modifications, what is instructed to the person to be instructed in the aforementioned instruction (S12) is how to combine the first choice food and the second choice food. It is the Na--K ratio or grade of the first choice food and the Na--K ratio or grade of the second choice food that is referenced when the trainee is instructed. For example, when the first food distribution map 111 and the second food distribution map 112 are used, if a food in the first selection group is selected and its identifier is "red", then the instruction content is, for example, food whose identifier is "green". From a different point of view, in the combination method, comparing the number of foods with a relatively low Na-K ratio or its grade and the number of foods with a relatively high Na-K ratio or its grade, the former is the latter If it is equal to or more than , the instruction content is, for example, that the combination is "good" or "very well done." On the other hand, if the former is less than the latter, the content of the instruction will be, for example, that the combination is "bad", "high sodium or low potassium", or "let's do our best". The specific guidance is to increase the number of foods with relatively low Na-K ratios or grades. It also seeks to understand which foods and dishes are high and low in sodium and potassium. For example, if the first food distribution map 111 and the second food distribution map 112 are used, compare the number of "green" foods with the number of "red" or "orange" foods in the combination to determine if the former If it is less than the latter, the content of the instruction is that the combination is "bad", "high sodium or low potassium", or "let's do our best". , to increase the number of “green” foods.

Even if the Na--K ratio of the menu is not good in one meal, it is sufficient if the Na--K ratio of the menu is good through multiple meals. For example, the Na--K ratio of the breakfast menu, the Na--K ratio of the lunch menu, and the Na--K ratio of the dinner menu may be integrated to determine the quality of the Na--K ratio for one day. That is, a high Na--K ratio at lunch, but a low Na--K ratio at breakfast and dinner will result in a good Na--K ratio throughout the day. By doing so, even if the Na--K ratio in one meal is not good due to interpersonal socializing, etc., the Na--K ratio is adjusted and becomes good throughout the day. Presented to the trainee may be the Na-K ratio of the entire menu for a specified time period (eg, 1 day, 1 week, 1 month, etc.). This makes it possible to judge whether the Na-K ratio is stable over a long period of time, not just for one meal. Also, you can continue while enjoying the menu considering the Na-K ratio.

<Menu guidance method for hypertension>
An example of the menu guidance method is a menu guidance method for hypertensives. This is because, as described above, what is necessary for the prevention and improvement of hypertension is to improve the Na--K ratio in the body (K dominance). A detailed description of this embodiment is as follows.

First, the subject's urine is measured to determine the Na--K ratio in the urine. As described above, the Na--K ratio in urine is simply used to measure the Na--K ratio in the body of the trainee. The means for measuring the Na--K ratio in urine is the meter 300. FIG. From the verification using the Omron Natokali meter HEU-001F (manufactured by Omron Healthcare Co., Ltd.), it is possible to live a healthy life if the Na-K ratio in urine is less than 3. On the other hand, Na-K ratio is 3 or more, and if this condition continues for a long time, the risk of hypertension increases.

Next, the urinary Na-K ratio and the food distribution map 110 of the person to be trained (especially, a hypertensive person) are shown, and dietary guidance is given to the person to be trained. What this dietary guidance encourages the learner to understand is what kind of foods and dishes contain more or less sodium and potassium. In particular, a potassium-dominant menu is recommended for subjects with a high urinary Na--K ratio.

After such dietary guidance, the subject continues a potassium-dominant menu for a predetermined period of time. At that time, the person to be trained uses the food distribution map 110 .

After a predetermined period of time has elapsed, the Na--K ratio in the subject's urine is measured again. Based on the value of the Na-K ratio in urine before and after the dietary guidance, the subject is made to feel the effect of the dietary guidance. Realization of such an effect motivates the continuation of the menu based on the food distribution diagram 110 .

Most conventional dietary guidance forces the recipient to eat against their will. Concretely, "Avoid foods with a high Na-K ratio" and "Consume foods with a low Na-K ratio". If you can't eat what you want to eat, you won't be able to improve your diet for a long time.

On the other hand, this menu support method encourages the person to eat according to his/her intention. Specifically, the food distribution map is used to adjust the Na-K ratio for the entire combination (menu) of staple foods, main dishes, and other foods. By adding a few foods, you can eat what you want, resulting in long-lasting dietary improvement.

<How to provide food>
Shown in FIG. 11 is the flow of the food presentation method. Food selection (S21) and provision (S22) constitute the food provision method. In the method, the menu support tool 100 can be used by the provider or recipient. The explanation is as described above. Details of these steps (S21 to 22) are as follows.

<Food selection (S21)>
At least two foods are selected by the provider or recipient, with reference to the Na-K ratio or grade thereof of the selected foods. The details of the food are as described above. In this step, the food distribution map 110 may be used by the provider or recipient. The description of the food distribution map 110 is as described above.

<Offer (S22)>
The supplier provides a selected food combination. Specifically, if one of the selected food items has a relatively high Na--K ratio or grade thereof, the other food item with a relatively low Na--K ratio or grade is selected and served. For example, if one food is rated "high" in Na-K ratio (e.g., rice balls, etc.), the other selected food is rated "medium" or "low" in Na-K ratio. a product (eg banana, vegetable juice, etc.). Conversely, if one of the selected foods has a relatively low Na--K ratio or grade thereof, the other food may have a relatively high Na--K ratio or grade. For example, if one food is of a "low" Na-K ratio grade (e.g., steamed rice), the other selected food is of a "medium" or "high" Na-K ratio grade. It may be a product (for example, dumplings, etc.). In a different aspect, the number of foods with relatively low Na--K ratios or grades thereof in the combination is equal to or greater than the number of foods with relatively high Na--K ratios or grades thereof. For example, the number of foods with a "low" Na-K ratio rating may be equal to or greater than the number of foods with a "high" or "very high" Na-K ratio rating.

When selecting a food combination, the above-described combination determination table and combination calculation table may be referred to. This also applies to the following examples.

<Modified example of food selection>
Food selection (S21) may be subdivided. That is, the second food selection is performed after the first food selection is performed. Specific descriptions of these processes are as follows.

In the first food selection, the provider or recipient selects at least one or more foods in the first selection group (hereinafter referred to as "first choice food"), and at that time, refer to What does is the Na-K ratio of the first choice food or its grade. The details of the foods of the first selection group are as described above. In this step, the provider or recipient can use the first food distribution map 111 . The description of the first food distribution map 111 is as described above.

In the second food selection, the provider or recipient selects at least one or more foods in the second selection group (hereinafter referred to as "second selection food"), Reference is made to the Na-K ratio or grade of the second choice food and the Na-K ratio or grade of the first choice food. The details of the foods of the second selection group are as described above. In this step, the second food distribution map 112 may be used by the provider or recipient. The description of the second food distribution map 112 is as described above.

Based on these modifications, what the provider provides in the above-described provision (S22) is the combination of the first selected food and the second selected food. Specifically, if the first choice food has a relatively high Na-K ratio or its grade, the second choice food has a relatively low Na-K ratio or its grade is selected and provided. . For example, if the Na-K ratio grade of the main dish is "high" (e.g., rice balls, etc.), the side dish to be combined has a Na-K ratio grade of "medium" or "low" (e.g., , potato salad, vegetable juice, etc.). On the other hand, if the first choice food has a relatively low Na-K ratio or grade, then the second choice food may have a relatively high Na-K ratio or grade. For example, if the Na-K ratio grade of the main dish is "low" (e.g. white rice), the side dish to be combined with the Na-K ratio grade is "medium" or "high" (e.g. , miso soup, etc.). In a different aspect, the number of foods with relatively low Na--K ratios or grades thereof in the combination is equal to or greater than the number of foods with relatively high Na--K ratios or grades thereof. For example, the number of foods with a "low" Na-K ratio rating may be equal to or greater than the number of foods with a "high" or "very high" Na-K ratio rating.

<Food manufacturing method>
FIG. 12 shows the flow of the food manufacturing method. Food selection (S31) and packaging (S32) constitute the food manufacturing method. In the method, the menu support tool 100 can be used by the manufacturer. The explanation is as described above. Details of these steps (S31 to S32) are as follows.

<Food selection (S31)>
At least two or more food products are selected by the manufacturer, with reference to the Na-K ratio or grade thereof of the selected food products. At this step, the food distribution map 110 may be used by the manufacturer. The description of the food distribution map 110 is as described above.

<Container filling (S32)>
It is the selected food combination that the manufacturer packages. Specifically, if one food has a relatively high Na--K ratio or grade, the other food has a relatively low Na--K ratio or grade and is selected for packaging. For example, if one food to be packaged has a Na-K ratio grade of "high" (e.g. rice balls), the other food to be packaged has a Na-K ratio grade of "medium". or "low" (eg, banana, vegetable juice, etc.). On the other hand, if one food has a relatively low Na--K ratio or grade, the other food with a relatively high Na--K ratio or grade may be selected for packaging. For example, if one of the food products to be packaged has a Na-K ratio grade of “low” (e.g. white rice), the other food product to be packaged has a Na-K ratio grade of “medium”. ” or “expensive” (eg dumplings, etc.). In a different aspect, in the combination of foods to be packaged, the number of foods with relatively low Na-K ratios or grades is the same as the number of foods with relatively high Na-K ratios or grades. You can have more. For example, the number of foods with a "low" Na-K ratio rating may be equal to or greater than the number of foods with a "high" or "very high" Na-K ratio rating.

When selecting a food combination, the above-described combination determination table and combination calculation table may be referred to. This also applies to the following examples.

<Modified example of food selection>
Food selection (S31) may be subdivided. That is, the second food selection is performed after the first food selection is performed. Specific descriptions of these processes are as follows.

In the first food selection, the manufacturer selects at least one or more foods in the first selection group (hereinafter referred to as "first selection food"). The Na-K ratio of the first choice food or its grade. In this step, the manufacturer can use the first food distribution map 111 . The description of the first food distribution map 111 is as described above.

In the second food selection, the manufacturer selects at least one or more foods in the second selection group (hereinafter referred to as "second selection food"). , the Na--K ratio or grade of the second food selection and the Na--K ratio or grade of the first food selection. In this step, the manufacturer can use the second food distribution map 112 . The description of the second food distribution map 112 is as described above.

Based on these modifications, it is the combination of the first selected food and the second selected food that the manufacturer packs in the aforementioned provision (S22). Specifically, if the first choice food has a relatively high Na-K ratio or its grade, then the second choice food has a relatively low Na-K ratio or its grade is selected and packed in a container. do. For example, if the grade of the Na-K ratio of the main dish is "high" (for example, rice balls, etc.), the side dish to be packed in the container has the grade of the Na-K ratio of "medium" or "low". (eg, banana, vegetable juice, etc.). On the other hand, if the first choice food has a relatively low Na-K ratio or its grade, even if the second choice food has a relatively high Na-K ratio or its grade is selected and packaged. good. For example, if the Na-K ratio grade of the main dish is "low" (e.g. white rice), then the side dish to be packaged must have the Na-K ratio grade of "medium" or "high". It may be a product (for example, miso soup). In a different aspect, in the combination of foods to be packaged, the number of foods with relatively low Na-K ratios or grades is the same as the number of foods with relatively high Na-K ratios or grades. You can have more. For example, the number of foods with a "low" Na-K ratio rating may be equal to or greater than the number of foods with a "high" or "very high" Na-K ratio rating.

<Effects of this embodiment>
The effects produced by such a configuration are as follows. First, by making one table for foods of the same food group, the Na-K ratio or its grade between staple foods and main dishes is compared, and the Na-K ratio or its grade between side dishes and desserts are easy to compare. For example, it is easy to compare the Na--K ratio of white rice and the Na--K ratio of hamburgers. Therefore, it becomes possible to easily select a combination (menu) of foods in the various systems and methods described above. Secondly, it is easy to grasp the tendency of the Na-K ratio between the foods of the different food groups by making separate tables for the foods of the first selection group and the foods of the second selection group. For example, comparing the Na--K ratio of the main dish and the Na--K ratio of the side dish, it is easily understood that the latter Na--K ratio is often superior. Thirdly, it is easy to teach how to combine foods well. For example, even if the Na-K ratio of the main dish is not good, it is possible to promote the intake of side dishes with a good Na-K ratio. Therefore, it becomes possible to easily select a combination (menu) of foods in the various systems and methods described above.

Fields in which the present invention is useful include dietary guidance and health guidance.

10 menu support system 100 menu support tool 110 food distribution map 111 first food distribution map 112 second food distribution map 120 combination determination table 130 combination calculation table 200 menu presentation tool 300 measuring device

Claims (20)

At a minimum, the menu support system consists of:
Meal aids: Consist of, at least, the following:
Food distribution map: it has a sodium content axis and a potassium content axis,
Disposed thereon are two or more food products and a Na-K ratio identifier, and
indicated by the Na-K ratio identifier is the Na-K ratio or grade of the Na-K ratio of each food item placed; and
Menu presentation device: It shows a combination of two or more foods selected from the two or more foods, and the quality of the Na-K ratio in the combination of the two or more foods,
The basis for deriving this quality is the Na-K ratio identifier and/or the sodium content and potassium content of each of the two or more food products. A menu aid, comprising at least the following:
Food distribution map: it has a sodium content axis and a potassium content axis,
Disposed thereon are two or more food products and a Na-K ratio identifier, and
Indicated by the Na-K ratio identifier is the Na-K ratio or grade of Na-K ratio for each food item placed. The menu support tool according to claim 2,
The food distribution map further has:
Cell: it shows a range of sodium content and a range of potassium content, and
Disposed therein is a food within said range of sodium content and said range of potassium content among said two or more foods, and
Attached thereto is the Na-K ratio identifier. The menu support tool according to claim 2 or 3,
The display mode of the Na-K ratio identifier is color. The menu support tool according to any one of claims 2 to 4,
In using it to determine a menu of two or more foods, the Na-K ratio identifier and/or the sodium and potassium contents of each of said two or more foods are used . The menu support tool according to any one of claims 2 to 5, further comprising the following combination determination table: It shows the combination of the Na-K ratio identifiers and the combination It is the quality of the Na-K ratio. The menu support tool according to any one of claims 2 to 5, which comprises the following.
Combination calculation table: it shows the score and the total score,
It is the Na-K ratio identifier that is scored,
The quality of the Na--K ratio is attached to the total score or range thereof. A menu assistance program that causes a computer to perform at least the following processes:
Presentation: Presented here is a food distribution map,
The food distribution map has a sodium content axis and a potassium content axis,
Arranged on the food distribution map are two or more foods and a Na-K ratio identifier, and
Indicated by the Na-K ratio identifier is the Na-K ratio or grade of Na-K ratio for each food item placed. The menu support program according to claim 8,
The food distribution map further has:
Cell: it shows a range of sodium content and a range of potassium content, and
Disposed therein is a food within said range of sodium content and said range of potassium content among said two or more foods, and
Attached thereto is the Na-K ratio identifier. The menu support program according to claim 8 or 9,
The display mode of the Na-K ratio identifier is color. The menu support program according to any one of claims 8 and 9, which causes a computer to execute further processing:
Quality presentation: What is presented here is the quality of the combination of the two or more foods, and at that time, (1) the Na-K ratio identifier of each of the two or more foods,
or/and (2) sodium content and potassium content of each of said two or more food products. At a minimum, the menu support system consists of:
Menu aids: Consist of at least the following:
First Food Map: Disposed therein are a first selection group of foods and a first Na-K ratio identifier, and indicated by said first Na-K ratio identifier is ,
a Na-K ratio or Na-K ratio grade for each of said first selection group of foods; and
Second Food Map: Disposed therein are a second selection group of foods and a second Na-K ratio identifier, and said second Na-K ratio identifier is indicated by ,
a Na-K ratio or Na-K ratio grade for each of said second selection group of foods; and
Menu presentation tool: It shows the combination of the food of the first selection group and the food of the second selection group, and the quality of the Na-K ratio in the combination,
The basis for deriving this quality is (1) the first Na-K ratio identifier and the second Na-K ratio identifier, or / and (2) the food of the first selection group and the second selection group are the sodium and potassium contents of each of the foods. A menu aid, comprising at least the following:
First Food Map: Disposed therein are a first selection group of foods and a first Na-K ratio identifier, and indicated by said first Na-K ratio identifier is ,
a Na-K ratio or Na-K ratio grade for each of said first selection group of foods; and
Second Food Map: Disposed therein are a second selection group of foods and a second Na-K ratio identifier, and said second Na-K ratio identifier is indicated by ,
Na-K ratio or Na-K ratio grade for each of said second selection group of foods. The menu support tool according to claim 13,
The first food distribution map has a sodium content axis and a potassium content axis, and a first cell,
Shown in the first cell are a range of sodium content and a range of potassium content,
Placed in the first cell are foods included in the sodium content range and the potassium content range among the foods of the first selection group, and
The second food distribution map has a sodium content axis and a potassium content axis, and a second cell,
Shown in the second cell is a range of sodium content and a range of potassium content,
Foods that fall within the range of sodium content and the range of potassium content among the foods of the second selection group are placed in the second cell. The menu support tool according to claim 14,
The display mode of the first Na-K ratio identifier and the second Na-K ratio identifier is color. 16. The menu support tool of claim 14 or 15, further comprising: a combination determination table: which indicates the first Na-K ratio identifier and the second Na - A combination of K ratio identifiers and the quality of the Na--K ratio of the combination. The menu support tool of claim 14 or 15, which further comprises the following.
combination calculation table: showing a score and a total score, said score attached to said first Na-K ratio identifier and said second Na-K ratio identifier;
The quality of the Na--K ratio is attached to the total score or range thereof. A menu assistance program that causes a computer to perform at least the following processes:
First Food Representation: Presented here is a first selection group of foods and the Na-K ratio or Na-K ratio grade of the foods, whereby selected are at least one or more Food (hereinafter referred to as "first choice food"),
Second Food Representation: Presented here is a second selection group of foods and their Na-K ratio or Na-K ratio grade, whereby selected are at least one food (hereinafter referred to as "second-choice food"),
as well as,
Combination presentation: What is presented here is the quality of the combination of the first selection food and the second selection food, and at that time, (1) Na of the food of the first selection group - K ratio or Na-K ratio grade and Na-K ratio or Na-K ratio grade of said second selection group of foods , or/and (2) said first selection group of foods and said second selection Sodium content and potassium content of each food in the group . The menu support program according to claim 18,
The food of the first selection group is arranged in the first food distribution map,
The first food distribution map has a sodium content axis and a potassium content axis, and defined by these axes is a first cell,
Placed in the first cell is the food of the first selection group, and
Attached to the first cell is a first Na-K ratio identifier, wherein the first Na-K ratio identifier indicates the Na-K ratio or that grade, and
The food of the second selection group is arranged in the second food distribution map,
The second food distribution map has a sodium content axis and a potassium content axis, defined by these axes is a second cell,
Placed in the second cell is the food of the second selection group, and
Attached to the second cell is a second Na-K ratio identifier, wherein the second Na-K ratio identifier indicates the Na-K ratio or that grade. The menu support program of claim 19,
The display modes of the first Na-K ratio identifier and the second Na-K ratio identifier are colors.

Images