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User's nutrition evaluation oriented menu visual ordering system

A nutritional evaluation, user-oriented technology, applied in data processing applications, special data processing applications, instruments, etc., can solve the problem of multi-ordering time and service resources, waste of service resources, and dining users cannot know that "An ants climbing a tree is a hot dish." , cold dishes or desserts, etc., to achieve the effect of benefiting physical health, reducing service resources, and saving ordering time

Inactive Publication Date: 2017-09-12
王鹏飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For ordering from the menu, the dining user orders according to the menu, and then the service staff places the order through paper records or selects the corresponding number through the handheld device. The dining user cannot directly have an intuitive understanding of the dishes ordered, especially for For dishes named like "ants climbing a tree", dining users can't know whether "ants climbing a tree" is a hot dish, a cold dish or a dessert, and they don't know what ingredients and cooking methods are used to make the dish. The waiter understands in detail, wasting a lot of ordering time and seriously wasting service resources
By ordering food on display boards or recipes with pictures, although dining users have an intuitive understanding of the dishes, they still don’t know what the taste of the dishes they intend to choose is, how many nutrients the dishes contain, and whether they are suitable for the dining users themselves. , still need to ask the waiter, which also wastes more ordering time and service resources

Method used

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  • User's nutrition evaluation oriented menu visual ordering system

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Experimental program
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Effect test

specific Embodiment approach 1

[0033] Specific implementation mode one: combine figure 1 To describe this embodiment,

[0034] A menu visual ordering system for user nutrition evaluation, including:

[0035] User profile database, used to store user preference information and user information; user information includes: height, weight, age, gender; preference information includes: taste, dishes, and historical dining conditions;

[0036] The food information database is used to store the nutritional components, health benefits, and pictures of food ingredients;

[0037] The dish information database is used to store dish pictures, dish tastes, dish price information, and the types and amounts of ingredients corresponding to the dishes;

[0038] The nutrient intake calculation module is used to calculate the nutrient intake target value required by the user according to the user information;

[0039] The meal selection module is used to receive the user's order information;

[0040] The dish display modu...

specific Embodiment approach 2

[0042] The meal selection module described in this embodiment includes:

[0043] Meal-by-meal selection sub-module, used to provide meal-by-meal order options, and order meals for each user based on the meal-by-meal user mode; in the meal-by-meal order mode, the dish presentation module presents dish information and ingredients for each user’s ordering situation Information, and according to each user's nutritional intake target value and each user's preference information, recommend dishes and present recommended dishes, dish information and ingredient information.

[0044] The shared meal selection sub-module is used to provide shared meal ordering options, and order meals for each user based on the shared meal user mode; in the shared meal order mode, the dish presentation module presents the dish information and According to the total nutrient content of the dish information, the target value of each user's nutritional intake is calculated on average according to the numbe...

specific Embodiment approach 3

[0046]According to the ordering information of the user, the dish presentation module in this embodiment presents the dish information including the number of times the user has ordered dishes in the most recent period of time (such as within the past 3 months or within the past six months), and lists the dishes according to the number of times the order has been ordered. Sort and provide reference for users, so that users can choose dishes that they often order or try dishes that they do not often order. For example, some users are willing to order dishes that they often eat, and some users are willing to try new dishes or dishes that they do not often order. .

[0047] Other modules and logical relationships are the same as those in the first or second embodiment.

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Abstract

A user's nutrition evaluation oriented menu visual ordering system relates to an ordering system. The invention aims at solving the problem that users take long time in ordering for the existing ordering method. The system comprises a user information database used for storing user's preference information and user information, a dish information database used for storing dish pictures, dish taste, dish price information, and ingredient type and consumption corresponding to each dish, an nutrient intake calculation module used for calculating the target intake of nutrients needed by users according to the user information, a selection module used for receiving ordering information of users, a dish presentation module used for presenting dish information and ingredient information according to the ordering information of users, giving recommended dishes according to the target intake of nutrients and the user's preference information, and presenting the recommended dishes as well as the dish information and ingredient information, and a reminding module used for reminding users of the health degree of dishes and giving exercise suggestions. The scheme is used in an ordering system.

Description

technical field [0001] The invention relates to an ordering system. Background technique [0002] Most of the current ordering systems are based on menus or display boards. For ordering from the menu, the dining user orders according to the menu, and then the service staff places the order through paper records or selects the corresponding number through the handheld device. The dining user cannot directly have an intuitive understanding of the dishes ordered, especially for For dishes named like "ants climbing a tree", dining users can't know whether "ants climbing a tree" is a hot dish, a cold dish or a dessert, and they don't know what ingredients and cooking methods are used to make the dish. The waiter understands in detail, wasting a lot of ordering time and seriously wasting service resources. By ordering food on display boards or recipes with pictures, although dining users have an intuitive understanding of the dishes, they still don’t know what the taste of the d...

Claims

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Application Information

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IPC IPC(8): G06Q30/02G06Q50/12G06F19/00
CPCG06Q30/0282G06Q50/12
Inventor 王鹏飞周连科沈连一
Owner 王鹏飞
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