JP7743200B2 - Food and drink provision system, food and drink distribution map, food and drink selection support program, packaged food and drink, dietary guidance method and food and drink provision method, combined food and drink and its manufacturing method, and food and drink and its manufacturing method - Google Patents

Description

Article 30, paragraph 2 of the Patent Act applies (1) Publication date: November 17, 2020 Publication address ▲1▼: https://www.pref.miyagi.jp/release/natokari.html Publication address ▲2▼: https://www.pref.miyagi.jp/uploaded/attachment/820426.pdf Publication address ▲3▼: https://www.pref.miyagi.jp/uploaded/attachment/820429.pdf (2) Publication date: November 20, 2020 Publication address: http://www. coi. tohoku. ac. jp/news/detail---id-217. html (3) Broadcast date: November 24, 2020 Radio program name: Morning Brush (4) Date held: November 24, 2020 Exhibition name: Nattokari Fair

The present invention relates to a food and drink providing system, a food and drink distribution map, a food and drink selection support program, a packaged food and drink, a dietary guidance method and a food and drink providing method, a combined food and drink and a method for manufacturing the same,
Also, foods and beverages and methods for producing the same.

The importance of preventing and treating hypertension is widely recognized because the prevalence of hypertensive patients is high. For example, hypertension is one of the risk factors for stroke and cardiovascular disease.
The most common method for preventing and improving hypertension is to limit salt intake (hereinafter referred to as "salt reduction").
There are various ways to reduce salt intake, such as low-salt foods and advice on reducing salt intake.

However, there is still a large discrepancy between the recommended salt intake and the salt intake of Japanese people.
The Japanese Society of Hypertension recommends a daily salt intake of less than 6.0g. In contrast, the daily salt intake of Japanese people has decreased over the past 10 years, but is still at 9.2g.
(women) to 11.0g (men). There are various reasons why salt reduction does not progress. For example,
The taste is weak and not tasty, which can lead to dissatisfaction and a lack of satisfaction.

Therefore, in order to prevent and improve high blood pressure, in addition to salt (sodium) intake, we should pay attention to the following:
The key factor is potassium intake, because when potassium is ingested, sodium is excreted. Non-Patent Documents 1 and 2 report that the ratio of sodium to potassium in urine (hereinafter referred to as the "Na-K ratio") is significantly correlated with systolic blood pressure.
Here, the urinary Na-K ratio reflects the dietary Na-K ratio.

What is necessary to prevent high blood pressure is to improve the urinary Na-K ratio (predominantly potassium). As mentioned above, when potassium is ingested, sodium is excreted. Vegetables and fruits are the main foods that contain a lot of potassium. Non-Patent Document 3 suggests that increasing vegetable or fruit intake while reducing salt intake will improve the urinary Na-K ratio. Non-Patent Document 4 discloses an example of dietary guidance. This dietary guidance uses a Na-K ratio measuring device and a Na-K count table. Specifically, when providing dietary guidance to a patient, the Na-K ratio in the patient's urine is measured before the dietary guidance. Next, referring to the Na-K count table, the Na
The patient is instructed to choose foods with a low Na-K ratio or to be conscious of food combinations. After continuing their diet under such guidance, the Na-K ratio in the patient's urine is measured again. In other words, the effects of the dietary guidance are realized through measurement, dietary guidance, and re-measurement.

The challenge for the Nak count table is to improve readability. Patent Document 1 discloses the Natto-Kali Map (registered trademark). The Natto-Kali Map employs a sodium content axis, a potassium content axis, and an Na-K ratio identifier.

Japanese Patent Application Laid-Open No. 2021-26418

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. "Efforts to improve eating habits using a nutrient-potassium meter" by Keiko Mori et al. (Shinshoku Kagaku, Vol. 10, No. 1, pp. 35-43, 2019) Kazuyo Kuwahara et al., "Development of Effective Health Guidance Methods Using Nutrition and Potassium Measurements in the Workplace" (Tateishi Science and Technology Foundation Women's Research Results Vol. 26, pp. 1-5, 2017)

The problem that the present invention aims to solve is to make it easier to regulate dietary sodium and potassium intake.

<First Aspect> Combining a food or beverage with a low Na-K ratio with a food or beverage with a high Na-K ratio does not necessarily improve excessive sodium intake. For example, even if a food or beverage with a low Na-K ratio, "ramen," is combined with a food or beverage with a high Na-K ratio, "boiled spinach," the sodium intake will still be excessive. This is because the sodium content of ramen overwhelmingly exceeds the potassium content of boiled spinach. Therefore, the inventors of the present application focused on the difference between the sodium and potassium contents of the food or beverage. From this perspective, the present invention can be defined as follows.

<Food and beverage serving system> The food and beverage serving system is made up of at least a food and beverage distribution map and containers. The food and beverage distribution map is made up of at least a sodium-potassium plane and a net potassium label. The sodium-potassium plane includes a sodium content axis and a potassium content axis. The net potassium label is located on the sodium-potassium plane. The net potassium label indicates the net potassium value of the food and beverage. The food and beverage is contained in the container. A label is attached to the container. The label corresponds to the net potassium label. In the above, a guide device is used instead of or in conjunction with the container. The food and beverage is guided by the guide device. A label is attached to the guide device. The label corresponds to
The net potassium label.

<Food and Drink Selection Support Program> The food and drink selection support program causes a computer to execute at least a display process. That is, the program is executed and displays at least a sodium-potassium plane and a net potassium indicator. The sodium-potassium plane includes a sodium content axis and a potassium content axis. The net potassium indicator indicates the net potassium value of the food or drink.

<Containerized Food and Drink> Containerized food and drink is composed of at least the food and drink and the container.
The food or drink is contained in the container. The label is attached to the container.
This label corresponds to a net potassium label, which indicates the net potassium value of the food or drink.

<Dietary Guidance Method> A dietary guidance method comprises at least presentation and guidance. The person or device presents the net potassium value of foods and beverages. The person or device then selects the foods and beverages. The person or device then instructs the person on how to combine foods and beverages. At that time, the person or device refers to the net potassium value of the selected foods and beverages.

<Method for Providing Food and Beverage> The method for providing food and beverages consists of at least selection and provision. A person or a device selects a plurality of foods and beverages. At that time, the person or device refers to the net potassium value of the selected foods and beverages. The person or device provides the selected plurality of foods and beverages. The sum of the net potassium values of the plurality of foods and beverages is zero (the number "
0". The same applies below.) or more.

<Second Perspective> What has not yet been promoted in any food or beverage is the relationship between sodium and potassium content. For example, foods and beverages for kidney disease patients only promote their low potassium content. Therefore, the inventors of the present application focused on the difference between the sodium and potassium contents of foods and beverages. From this perspective, the present invention can be defined as follows.

<Method for manufacturing combined foods and beverages> The method for manufacturing combined foods and beverages consists of at least combining and packaging. A person or device combines multiple foods and beverages, and the result is a combined food and beverage. In this case, the person or device refers to the net potassium value of the multiple foods and beverages. A person or device packages the combined food and beverage. The total net potassium value of the combined food and beverage is zero or greater. "Net potassium value" is the value obtained by subtracting the sodium content from the potassium content. Furthermore, "total net potassium value of combined foods and beverages" is the value obtained by subtracting the total sodium content of the combined foods and beverages from the total potassium content of the combined foods and beverages.

<Combined Food and Drink> A combined food and drink is composed of at least a first food and drink and a second food and drink. The net potassium value of the first food and drink is zero or less. The net potassium value of the second food and drink is greater than zero. The net potassium value of the combined food and drink is zero or greater. "Net potassium value" is the value obtained by subtracting the sodium content from the potassium content. Furthermore, "total net potassium value of the combined food and drink" is the value obtained by subtracting the total sodium content of the combined food and drink from the total potassium content of the combined food and drink.

<Method for manufacturing food and drink> The method for manufacturing food and drink consists of at least blending and packaging. The first raw material and the second raw material are blended by a person or a device, and the food and drink is obtained from them. The food and drink is packaged by a person or a device,
The result is a packaged food or beverage. The net potassium value of the packaged food or beverage is equal to or greater than zero. "Net potassium value" is the value obtained by subtracting the sodium content from the potassium content.

<Food and drink> The use of food and drink is to adjust the sodium-potassium ratio. The net potassium value of the food and drink is positive (>0). The "net potassium value" is the value obtained by subtracting the sodium content from the potassium content. Also, the "net potassium value of food and drink" is the value obtained by subtracting the sodium content of the food and drink from the potassium content of the food and drink.

The present invention makes it possible to easily control dietary sodium and potassium intake.

This is a trend towards improving eating habits. This is the configuration of a food and beverage provision system. This is the composition of a food and beverage distribution map. 1A and 1B are examples of sodium-potassium plane applications, (a) a first sodium-potassium plane, and (b) a second sodium-potassium plane. 10 is a modified example of a food and drink distribution map. This is the conceptual structure of the sodium and potassium database. This is the basic screen layout. 10A and 10B are examples of displaying names of food and drink, where (a) is the state before an operation on a cell, and (b) is the state after an operation on a cell. 10A and 10B are other examples of displaying names of food and drink, (a) before enlargement and (b) after enlargement. 10A and 10B are examples of state transitions for the net potassium label, where (a) is the unselected state and (b) is the selected state. 10A and 10B are examples of transitions in the sodium-potassium plane, where (a) a first group of foods and beverages is selected, and (b) a second group of foods and beverages is selected.

<Definition: Net Potassium Value> Net potassium value refers to either (1) a numerical value obtained by subtracting the sodium content from the potassium content (hereinafter referred to as "net potassium value"; net potassium value = potassium content - sodium content; units are not important, but mg/meal is preferred), (2) a range of net potassium values (hereinafter referred to as "net potassium value range"; units are not important, but mg/meal is preferred), or (3) a classification of net potassium values or net potassium value ranges (hereinafter referred to as "net potassium grade"; for example, star rating or ranking). There are various methods for determining the sodium and potassium content per unit of a food or beverage. For example, known publications (e.g., the aforementioned "Calorie Guide for Dining Out, Convenience Stores, and Prepared Meals" (Josai Nutrition University Press, 2017) and "Daily Meal Calorie Guide, Third Edition" (Josai Nutrition University Press, 2018)) may be cited. These contents can also be obtained by actually measuring the food or beverage.

<Definition: Food and drink> Food and drink refers to a single drink or food. Examples include vegetable juice, stir-fried vegetables, vegetable fried rice, ramen, curry rice, miso soup, etc. What is not important about food and drink is the degree of processing. In other words, food and drink includes not only processed foods but also fresh foods (for example, meat, fish, vegetables, and fruits).

<Combined Foods and Drinks> Combination foods and drinks refer to a combination of multiple foods and drinks, such as vegetable juice and curry rice, or ramen and stir-fried vegetables.

<The flow of dietary improvement> The flow of dietary improvement is shown in Figure 1. Dietary improvement consists of risk recognition, motivation, instruction on behavior change methods (instruction), dietary improvement (action), and confirmation of the results of improvement (feedback).

<Risk Recognition/Motivation> First, what consumers recognize are health risk factors, and what motivates them is to improve their diet. An example of such a risk factor is high blood pressure. High blood pressure is one of the risk factors for stroke and cardiovascular disease. If what is recognized is high blood pressure,
What motivates people is to improve their dietary habits that are high in sodium. In this regard, testing institutions use measuring devices. The measuring device measures the ratio of sodium to potassium in urine (hereinafter referred to as the "Na-K ratio"). There is a significant correlation between the Na-K ratio and systolic blood pressure.

<Instruction (teaching) of behavior change methods> After motivation, consumers are instructed on how to improve their diet. For example, a consumer with high blood pressure is instructed on how to improve their sodium intake. The net potassium value is used here. In other words, a dietary instruction method consists of presentation and instruction. A person or device presents the net potassium value of foods and beverages. The person or device then selects the foods and beverages. Next, the person or device instructs how to combine foods and beverages. At that time, the person or device refers to the net potassium value of the selected foods and beverages.

<Dietary Improvement (Behavior)> The dietary content of the instructed consumer improves. For example, a consumer with high blood pressure will simultaneously consume both foods and beverages with high net potassium values and foods and beverages with low net potassium values. In other words, if a food or beverage with a high net potassium value is selected, a food or beverage with a low net potassium value will also be selected. In other words, a food and beverage provision method is comprised of selection and provision. A person or device selects multiple foods and beverages. At that time, the person or device refers to the net potassium value of the selected foods and beverages. The person or device provides the selected multiple foods and beverages. The sum of the net potassium values of the multiple foods and beverages is zero or greater. The net potassium value is a net potassium value.

<Confirmation of improvement results (feedback)> After that, the consumer checks the Na-K ratio. If the Na-K ratio has improved, it will encourage them to continue improving their diet.

<Food and drink serving system> Figure 2 shows the configuration of a food and drink serving system. The food and drink serving system 1 is made up of a food and drink distribution map 10, containers 20, and guide tools 30. The present invention is effective even if either the containers 20 or the guide tools 30 are missing. The food and drink serving system 1 can be realized in cafeterias (for example, restaurants, student cafeterias, employee cafeterias, etc.) or shops (for example,
Supermarkets, convenience stores, grocery stores, delicatessens, etc.)
is.

<Food and drink distribution map> Figure 3 shows the structure of a food and drink distribution map. The food and drink distribution map 10 is composed of a sodium/potassium plane 11 and a net potassium indicator 12. There are various means for providing the food and drink distribution map 10, including, for example, paper, resin, a telecommunications line, an information terminal, etc. Details of the food and drink distribution map 10 will be described later.

<Container> Food and drink are contained in the container 20. The container 20 may be in any form, and examples thereof include a packaging container, a bowl, a plate, a tray, etc. In this embodiment, a packaging container 20a and a plate 20b are used. A mark 21 is attached to the container 20. The mark 21
Corresponding to the net potassium label 12 is the net potassium label 12.
The net potassium value of the food or beverage contained therein. The net potassium value is a range of net potassium values.

<Guide Tool> The guide tool 30 guides food and drink. The form of the guide tool 30 is not limited, and examples include a menu, a price tag, and a pop. In this embodiment, a menu is used. Attached to the guide tool 30 is a sign 31. Corresponding to the sign 31 is a net potassium sign 12. The net potassium sign 12 indicates the net potassium value of the food and drink being guided. The net potassium value is a range of net potassium values.

<Sodium-potassium plane> Figure 3 shows the structure of a food and drink distribution map. Included in the sodium-potassium plane 11 are a sodium content axis 13 and a potassium content axis 14. In this embodiment, the sodium content axis 13 corresponds to the vertical axis of the sodium-potassium plane 11. On the other hand, the potassium content axis 14 corresponds to the horizontal axis of the sodium-potassium plane 11. Of course, the present invention is effective even if the correspondence between the axes is reversed.
In this embodiment, the sodium-potassium plane 11 is divided into a grid pattern. That is, cells 15 are formed by lines parallel to the sodium content axis 13 and the potassium content axis 14 (horizontal axis). The cells 15 indicate the ranges of sodium content and potassium content. The width of the divisions of the cells 15 is designed appropriately. However, if this width is too small, visibility will be impaired.

<Net potassium label> The net potassium label 12 is located on the sodium-potassium plane 11. The net potassium label 12 indicates the net potassium value of the food or drink.
The net potassium value is a range of net potassium values. In this embodiment, not only the net potassium indicator 12 but also the name of the food or beverage 16 are arranged on the sodium/potassium plane 11. The net potassium indicator 12 and the name of the food or beverage 16 are related to each other.

<Display Mode of Net Potassium Label> The display mode of the net potassium label 12 is various, and examples include color, graphics, symbols, contour lines, and combinations of these. In this embodiment, color is used. By displaying the net potassium label 12 in color, the net potassium value of the food or drink can be intuitively grasped. This color is assigned to the cells 15. Specifically, the color assigned near the upper left of the sodium/potassium plane 11 is red. Red indicates a negative net potassium value range (less than -900). On the other hand, the color assigned near the lower right of the sodium/potassium plane 11 is dark green. Dark green indicates:
This is a positive net potassium value range (+900 or higher). In this embodiment, the entire cell 15 is colored, but partial coloring is also permitted in the present invention. For example, when the coordinate points (potassium content, sodium content) of each food or drink are plotted, these coordinate points are colored.

<Application example of sodium-potassium plane> Figure 4 shows an application example of sodium-potassium plane, (a) a first sodium-potassium plane, and (b) a second sodium-potassium plane. The sodium-potassium plane 11 has a first sodium-potassium plane 11a and a second sodium-potassium plane 11b.
The purpose of dividing the potassium plane 11 is to improve visibility.
1, not only the net potassium indicator 12 and the name of the food or beverage 16 but also the net potassium value 17 are arranged. The net potassium indicator 12, the name of the food or beverage 16, and the net potassium value 17 are related to each other. In this case, the net potassium value 17 performs the function of the net potassium indicator. What is not excluded in the present invention is the display of only the net potassium value 17 instead of the net potassium indicator 12.

FIG. 4(a) shows the first sodium-potassium plane.
Displayed on the potassium plane 11a is a first net potassium indicator 12a. The first net potassium indicator 12a indicates the net potassium value of a first group of foods and beverages. The net potassium value is a range of net potassium values.
The first group of foods and beverages refers to foods and beverages that are different from the second group of foods and beverages described below. Various factors influence the classification of the groups, including food culture, calories, the impression of the food itself, and the age of the support recipient. In this embodiment, the first group of foods and beverages refers to staple foods and main dishes. Here, staple foods refer to foods whose main nutrient is carbohydrates. Examples of staple foods include rice, bread, noodles, and processed products thereof (fried rice, cooked bread, etc.). Furthermore, main dishes refer to foods whose main nutrient is protein. Examples of main dishes include meat, fish, eggs, and processed products thereof (hamburger steak, etc.). However, these classifications are merely general principles. For example, in this embodiment, foods derived from beans (e.g., hiyayakko, etc.) are not considered staple foods or main dishes. The treatment of tofu-derived foods will be described later. Of course, foods derived from beans may be considered staple foods or main dishes. Furthermore, recipients of different age groups have different food preferences, so the composition of the food distribution map is influenced by the age of the recipients.

Figure 4(b) shows the second sodium-potassium plane.
Displayed on the potassium plane 11b is a second net potassium indicator 12b. The second net potassium indicator 12b indicates the net potassium value of the second group of foods and beverages. The net potassium value is a range of net potassium values.
The second group of foods and beverages refers to foods and beverages that are different from the first group of foods and beverages described above. In this embodiment, the second group of foods and beverages are other than staple foods and main dishes. Examples of "other than staple foods and main dishes" include side dishes, milk and dairy products, fruits, soups, juices, etc. Here, a side dish refers to a food whose main nutrients are vitamins, minerals, or dietary fiber. Examples of side dishes include vegetables, mushrooms, potatoes, and processed products thereof (vegetable salads, etc.). In this embodiment, foods derived from beans (for example, cold tofu, etc.) are side dishes. The rest of the explanation is the same as the explanation of the first group of foods and beverages described above.

In the above, the first group of foods and beverages mainly includes staple foods and main dishes, and the second group of foods and beverages mainly includes side dishes, but the method for determining each selection group is arbitrary. Also, in this embodiment, the number of food and beverage groups is two, but this is not limited to this. The above viewpoints also apply to the explanations that will be given later.

<Modification of Food and Drink Distribution Map> Fig. 5 shows a modification of the food and drink distribution map. The food and drink distribution map 40 is made up of a first band 41 and a second band 42. The first band 41 and the second band 42 are arranged in parallel. In this modification, the first band 41 is arranged on the upper level,
The second band 42 is located on the lower level.
The first band 41 is made up of five cells 41a-41e. Each of these cells is labeled with a net potassium indicator 43a-43e. These net potassium indicators are assigned to relatively low net potassium values. The net potassium indicator 43a in the leftmost cell 41a indicates a net potassium range (up to -900). The net potassium indicator 43e in the rightmost cell 41e indicates a boundary net potassium range (-100 to 99). In this variation, the first band 41 indicates the net potassium values of staple foods/main dishes.

The second band 42 is made up of five cells 42a-42e. Each of these cells is labeled with a net potassium indicator 44a-44e. These net potassium indicators are assigned to relatively high net potassium values. The net potassium indicator 44a in the leftmost cell 42a indicates the net potassium range (900-). The net potassium indicator 44e in the rightmost cell 42e indicates the boundary net potassium range (
In this modification, the second band 42 shows the side dishes/
This is the net potassium value of the soup.

Paired with the net potassium labels 43a-43e of the first band 41 are the net potassium labels 43a-43e of the second band 41.
2 are net potassium markers 44a to 44e. For example, net potassium marker 43b is paired with net potassium marker 44b. Similarly, net potassium marker 43d is paired with net potassium marker 44d. When the net potassium values of two paired net potassium markers are added together, the sum approaches zero. In other words, the net potassium values above and below cancel each other out. For example, when selecting a food or drink with net potassium marker 43c, selecting the food or drink directly below it with net potassium marker 44c will cause the sum of the net potassium values of the foods and drinks to approach zero. However, if the food or drink selected in the first band 41 is the food or drink with net potassium marker 43a on the far left (which has the lowest net potassium value),
Selected in the second band 42 are two or more cells with net potassium labels 44a-44d.

<Additional Function> The food and drink distribution diagram 10 is further configured with an evaluation (not shown). The evaluation indicates an evaluation of the total value of the net potassium value (for example, the net potassium value). When the net potassium value is less than "-200", the evaluation is "Let's do our best! Let's drink one bottle of vegetable drink first." When the net potassium value is "-200" or more, "0" or more, ... the evaluation is "Let's do our best! Let's drink one bottle of vegetable drink first." When the net potassium value is "-200" or more, the evaluation is "Let's do our best! Let's drink one bottle of vegetable drink first." When the net potassium value is "-200" or more, the evaluation is "Let's do our best! Let's drink one bottle of vegetable drink first." When the net potassium value is "-200" or more,
If the net potassium value is less than "0", the evaluation is "Just try harder!" If the net potassium value is "0", the evaluation is "Feels good!"

<Food and Drink Selection Support Program> The food and drink selection support program causes a computer to execute a display. The computer is mainly composed of a processor, various memories, and input/output (I/O). Various devices are connected to this input/output (I/O), such as input devices, output devices, storage devices, and communication devices.

<Conceptual Structure of the Sodium/Potassium Database> Figure 6 shows the conceptual structure of the sodium/potassium database. The sodium/potassium database 50 is made up of multiple records 51. The attribute values that make up the record 51 are ID 52, potassium content 53, sodium content 54, food/beverage name 55, and net potassium value 56. The ID 52 uniquely identifies the food/beverage. The potassium content 53 indicates the amount of potassium contained in the food/beverage (unit: mg/meal). The sodium content 54 indicates the amount of sodium contained in the food/beverage (unit: mg/meal). The food/beverage name 55 indicates the name of the food/beverage. The net potassium value 56 indicates the net potassium value of the food/beverage. The net potassium value is a net potassium value. In this embodiment, the net potassium value is calculated and prepared in advance. However, the present invention does not exclude the possibility of calculating the net potassium value each time. The potassium content 53 and sodium content 54 are referenced when calculating the net potassium value. It is the memory that receives or reads out the sodium and potassium database 50 and temporarily stores it.

<Basic Screen Configuration> Fig. 7 shows the basic screen configuration. In this embodiment, the computer is implemented in an information terminal device (for example, a smartphone or tablet terminal) 60. The sodium-potassium plane 6
1 and net potassium label 62.
The sodium-potassium plane 61 has a sodium content axis 61a and a potassium content axis 61b. That is, the sodium content axis 61a corresponds to the vertical axis of the sodium-potassium plane 61. The potassium content axis 61b corresponds to the horizontal axis of the sodium-potassium plane 61.

The sodium-potassium plane 61 is divided into a grid pattern. That is, cells 61c are formed by lines parallel to the sodium content axis 61a and the potassium content axis 61b. The ranges of sodium content and potassium content are indicated by the cells 61c. The width of the divisions of the cells 61c can be adjusted as needed.
The net potassium value of the food or drink is indicated by the net potassium indicator 62. The net potassium value is a range of net potassium values. The net potassium indicator 62 is located on the sodium/potassium plane 61. In this embodiment, the sodium/potassium plane 61 and the net potassium indicator 62 are displayed in an overlapping manner.

The net potassium indicator 62 is displayed in a color. In this embodiment, the net potassium indicator 62 is attached to the cell 61c. Specifically, the sodium-potassium plane 6
The color red is near the top left of the sodium-potassium plane 61. Red indicates the negative net potassium range (less than -900). On the other hand, the color dark green is near the bottom right of the sodium-potassium plane 61. Dark green indicates the positive net potassium range (+
900 or more). When plotting the net potassium indicator 62, reference is made to cell 61c
The coordinate points (or ranges of coordinate points) are coordinate points (or ranges of coordinate points) associated with colors by an arithmetic formula or an arithmetic table. The arithmetic formula or arithmetic table is temporarily stored in memory. In this embodiment, the entire cell 61c is colored, but partial coloring is permitted in the present invention. For example, when the coordinate points (potassium content, sodium content) of each food or drink are plotted, these coordinate points are colored (a so-called scatter diagram). In this case, the net potassium value 56 (net potassium numerical value) of each food or drink is referenced when drawing the net potassium marker 62. The net potassium value (net potassium numerical value) and color are associated with an arithmetic formula or an arithmetic table. The arithmetic formula or arithmetic table is temporarily stored in memory.

<Display example of food and drink names> Figure 8 shows an example of displaying food and drink names. Specifically, (a)
(a) shows the state before the operation on the cell, and (b) shows the state after the operation on the cell. If no operation is performed, the food name and net potassium value are not displayed (see FIG. 8(a)). When one cell is operated, a display frame 63 pops up (see FIG. 8(b)).
Included in the table are the food and drink names 63a (e.g., grilled salted salmon) and the net potassium values 63
b (for example, −360). The source of the food and drink name 63a is the food and drink name 55. The source of the net potassium value 63b is the net potassium value 56. Such specifications improve visibility.

<Another display example of food and drink names> Figure 9 shows another display example of food and drink names, specifically (a) the state before enlargement and (b) the state after enlargement. Also from the viewpoint of improving visibility, if no enlargement operation (e.g., pinch out) is performed, the food and drink name and net potassium value will be
When the zoom operation is performed, the food name 64a (e.g., grilled salted salmon) and the net potassium value 64b (e.g., -360) are displayed (see FIG. 9(b)).
.) Then, when a zoom-out operation (for example, pinching in) is performed, the food name 64a (for example, grilled salted salmon) and the net potassium value 64b (for example, −360) disappear.

<Example of state transition of net potassium indicator> Figure 10 shows an example of state transition of net potassium indicator, specifically (a) unselected state, and (b) state after selection. The display of net potassium indicator 62 changes when one of net potassium indicators 62 is selected. In other words, if nothing is selected, all net potassium indicators 62 are selectable (
When one of the net potassium indicators 62 is selected, some of the net potassium indicators 62 continue to be selectable (active), and the state of the remaining net potassium indicators 62 transitions to become inselectable (inactive) (see FIG. 10(a)).
For example, if the red net potassium indicator (= negative net potassium value (less than -900)) is selected, the dark green and green net potassium indicators (= positive net potassium value (60
0 or greater)) remain selectable (active), and the remaining net potassium label (=
The state of negative net potassium value and positive net potassium value (the smaller of the two) transitions,
The selected cell 61c becomes unselectable. At this time, the unselectable cells are grayed out. When redrawing the net potassium indicator 62, the coordinate point of the selected cell 61c or the net potassium value 56 of the selected food or drink is referenced. The selected coordinate point and the selectable coordinate points are associated with an arithmetic expression or an arithmetic table. The selected net potassium value and the selectable net potassium values are also associated with an arithmetic expression or an arithmetic table. These tables are temporarily stored in memory.

<Example of transition of sodium/potassium plane> Figure 11 shows an example of transition of sodium/potassium plane, specifically (a) when a first group of food or drink is selected, and (b) when a second group of food or drink is selected. From the viewpoint of improving visibility, a first sodium/potassium plane 71 and a second sodium/potassium plane 81 are displayed by the computer.
Displayed on the first sodium-potassium plane 71 is a first net potassium indicator 72
The first net potassium indicator 72 indicates the net potassium value of the first group of food and beverages (see FIG. 11(a)). In this case, the attribute value added to the sodium-potassium database 50 is the group to which the food and beverage belongs. The group to which the food and beverage belongs identifies whether the food and beverage belongs to the first group. The first group of food and beverages has been described above.

Displayed on the second sodium-potassium plane 81 is a second net potassium indicator 82
The second net potassium indicator 82 indicates the net potassium value of the second group of foods and beverages (see FIG. 11(b)). In this case, the attribute value added to the sodium-potassium database 50 is the group to which the food and beverage belongs. The group to which the food and beverage belongs identifies whether the food and beverage belongs to the second group. The second group of foods and beverages has been described above.

The second sodium-potassium plane 82 is displayed during or after the first sodium-potassium plane 71 is displayed.
When the first sodium-potassium plane 71 is currently being displayed, the first sodium-potassium plane 71 and the second sodium-potassium plane 81 are superimposed on each other. On the other hand, when the second sodium-potassium plane 81 is displayed after the first sodium-potassium plane 71 has been displayed, the first sodium-potassium plane 71 is switched to the second sodium-potassium plane 81.

<Advantages of this embodiment> The net potassium value makes it easy to adjust the sodium and potassium intakes in a meal. In other words, by adding up the net potassium values of each food and drink, the difference between the sodium and potassium intakes in a meal can be calculated.

<Applications of net potassium value> Net potassium value is used in the specifications of food and beverages.
This section provides an overview of packaged foods and beverages and combination foods and beverages.

<Containerized Foods and Drinks> Containerized foods and drinks consist of a container and the food and drink itself. The uses of such foods and drinks are varied, for example, to adjust the sodium-potassium ratio (hereinafter, foods and drinks for such uses are referred to as "foods and drinks for specific uses"). Here, the sodium-potassium ratio refers to the sodium-potassium ratio in food, the body, or urine, and specifically,
Sodium (g)/potassium (g) value or sodium (mol)/potassium (mol)
The net potassium value (net potassium numerical value) of the food or drink for a specific dietary use is positive. The food or drink for a specific dietary use contains at least the first ingredient and the second ingredient.
The net potassium value of the first raw material is equal to or less than 0. The net potassium value of the second raw material is greater than 0. Examples of the second raw material include vegetables, fruits, beans, potatoes, and processed products thereof.
Preferably, what is not added to the food or beverage for specific uses is a chemically synthesized potassium compound. The method for producing the food or beverage includes at least blending and packaging. The first raw material and the second raw material are blended by a person or device, and the food or beverage is obtained thereby. The food or beverage is packaged by a person or device, and the packaged food or beverage is obtained thereby. A net potassium label 12 is attached to the packaged food or beverage. Preferably, the net potassium value of the packaged food or beverage is 0 or more.

<Combined Food and Drink> A combined food and drink is made up of at least a first food and drink and a second food and drink. The net potassium value of the first food and drink is 0 or less. The net potassium value of the second food and drink is greater than 0. The net potassium value of the combined food and drink is 0 or greater. A manufacturing method for the combined food and drink is made up of at least combining and packaging. A person or device combines multiple foods and drinks. At that time, the person or device refers to the net potassium values of the multiple foods and drinks. A person or device packages the combined multiple foods and drinks. The sum of the net potassium values of the multiple foods and drinks is:
It is greater than or equal to 0.

Fields in which this invention is useful include dietary advice and health guidance.

1 Food and beverage supply system 10 Food and beverage distribution map 11 Sodium/potassium plane 12 Net potassium label 13 Sodium content axis 14 Potassium content axis 20 Container 21 Label 30 Guide 31 Label 55 Food and beverage name 56 Net potassium value

Claims (2)

A food and beverage serving system comprising at least the following:
Food and beverage distribution map:
It consists of at least the following:
Sodium-potassium plane:
This includes a sodium content axis and a potassium content axis, and
Net potassium labeling:
This is located in the sodium-potassium plane, and
The net potassium label indicates the net potassium value of the food or beverage, and
container:
It contains food and drink, and
Attached to this is a sign,
Corresponding to this label is the net potassium label. A food and beverage serving system comprising at least the following:
Food and beverage distribution map:
It consists of at least the following:
Sodium-potassium plane:
This includes a sodium content axis and a potassium content axis, and
Net potassium labeling:
This is located in the sodium-potassium plane, and
The net potassium label indicates the net potassium value of the food or beverage, and
Guides:
This guide is for food and drink, and
Attached to this is a sign,
Corresponding to this label is the net potassium label.