Abstract
In the personalized nutrition rationalized management system the central practical task is to compile an optimized menu that provides the best value for a multi-criteria set of assessments. These are nutrient composition, cost (economic acceptability), energy value, food intolerances, individual preferences, etc. To solve the problem, a combined optimization method is used. It includes preliminary ordering of options and controlled enumeration. The result of solving the problem of developing a personalized nutrition menu is a diet that meets the needs of a particular diet, taking into account its nutritional status, individual preferences and intolerances, medical appointments. In connection with discrete values of the outputs of dishes and recipes, the task of optimizing the human diet is in practice a combinatorially integer, and for its solution the method of computer modeling and controlled enumeration of options was used. Evaluation of the effectiveness of optimization is carried out by external experts. The developed menu design system makes it possible to repeatedly solve the problem of optimizing a personalized menu when changing incoming data for reasons of changing dietary tasks, introducing new products, changing food preferences, etc. With this approach, the system is a personalized food model that is regularly used for rational planning and allows to achieve a reduction in labor costs (compared to the “manual” compilation of a menu in a computer system) by 2-3 times. An additional way to use such a model is the targeted design of functional product formulations. Moreover, the properties of the product are not evaluated in isolation, but as part of a specific diet.
Highlights
Managing the nutrition of an individual or an entire team is one of the complex tasks of an interdisciplinary nature, which use knowledge of medical dietetics, technologies of culinary and food production, organic chemistry, psychology and other sciences [1,2,3,4].In the complex of tasks to be solved in the system of rational nutrition management, the key one is the development of a menu corresponding to medical goals or the goals of meeting the human body's need for energy, nutrients, micronutrients
The menu compilation procedure is implemented in computer forms, calculation of nutrient composition is carried out automatically, the decision on compliance of the developed diet with the initial requirements is made by the technologist who develops the menu, and if necessary, introduces corrections into the cycle of calculation and evaluation [8, 9]
The computer system includes real data sets on food recipes, the nutritional composition of products and recipes, practical nutritional calculation algorithms, diet quality assessments according to certain criteria for the most adequate reproduction of the traditional menu development process
Summary
Managing the nutrition of an individual or an entire team is one of the complex tasks of an interdisciplinary nature, which use knowledge of medical dietetics, technologies of culinary and food production, organic chemistry, psychology and other sciences [1,2,3,4]. The computer system includes real data sets on food recipes, the nutritional composition of products and recipes, practical nutritional calculation algorithms, diet quality assessments according to certain criteria (protein biological value, fat quality, etc.) for the most adequate reproduction of the traditional menu development process. The initial data is: 1) objective data on the person anthropometric measurements, medical history and medical appointments (in terms of nutrition), the study of actual nutrition, body composition data; 2) information on individual preferences and intolerances of products and dishes; 3) official www.ijacsa.thesai.org consumption standards, scientifically based methods for assessing food quality (amino acid rate, fatty acid composition, balance of proteins/ fats/ carbohydrates, etc.); 4) information from reference scientific literature on formulations, nutrient composition. Nutribiomics and nutrigenomics; psychology of food consumption; family model of nutrition (optimization on a microgroup, taking into account individual characteristics); analysis of the structure of a multi-criteria set of assessment indicators to identify the main components; porting to a mobile platform and to a cloud service
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