DIETARY LIFE ASSISTING SYSTEM

PROBLEM TO BE SOLVED: To provide a dietary life assisting system by which a user can achieve a prescribed goal such as reducing his/her weight, preventing high blood pressure, etc., as the result of continuing carrying out of a dietary life without loosing the amusement of meals even in the case of...

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Bibliographische Detailangaben
1. Verfasser:	FUKAMI KATSUYA
Format:	Patent
Sprache:	eng
Schlagworte:	CALCULATING COMPUTING COUNTING DATA PROCESSING SYSTEMS OR METHODS, SPECIALLY ADAPTED FORADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL, SUPERVISORYOR FORECASTING PURPOSES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE,COMMERCIAL, FINANCIAL, MANAGERIAL, SUPERVISORY OR FORECASTINGPURPOSES, NOT OTHERWISE PROVIDED FOR THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a dietary life assisting system by which a user can achieve a prescribed goal such as reducing his/her weight, preventing high blood pressure, etc., as the result of continuing carrying out of a dietary life without loosing the amusement of meals even in the case of living his/her dietary life with the goal. SOLUTION: The system has a health condition specifying means for obtaining information for specifying the health condition of the user to specify the health condition of the user based on the information, a storage means for storing first food material information required for extracting food material suitable for the health condition of the user, second food material information giving influence to the selecting tendency of food material by the user and menu information for correlating the food material and the menu, a menu designing means for selecting the candidate of proper food material to the health condition of the user by referring to the first information, specifying the proper food material by referring to the second information from the candidate and designing the menu by referring to the menu information from the specified food material, and an information distribution means for outputting the designed menu.