Abstract
Digital Solutions for Healthy Eating
Highlights
According to the World Health Organization (WHO, https://www.who.int/ru), a number of diseases are associated with an insufficiency or excess of certain components in the daily human diet (Figure 1)
Different cancers, diabetes, gout, and obesity are directly linked with excess intake of calories due to fats, simple сarbohydrates, table salt, diets with reduced content of vitamins and dietary fibers (Bush et al 2020)
The developed computer system based on mathematical models provides a solution for the problem of structural-parametric diet optimization, adjusted for a variety of constraints and conditions, and produces the optimum solution for the given utility functions
Summary
According to the World Health Organization (WHO, https://www.who.int/ru), a number of diseases are associated with an insufficiency or excess of certain components in the daily human diet (Figure 1). Our Big Data should contain information about dietary menus, functional and specialized products, nutritional characteristics of differentiated groups of people (students, pregnant women, retirees, etc.), norms of food nutrient consumption as per the region of residence, climatic zones, gender factors, anthropometric indicators (age, weight, body mass index), general and specific medical and biological requirements, characteristics of food consumption (whether there is an allergy or not), as well as information about the source of immune status disorders. It is necessary to consider the combinability of foods in one diet, and various effects of the combination, such as synergy and antagonism In this regard, the issue of therapeutic, functional food can be solved by using a knowledge-oriented system of adequate nutrition, which will help the doctor to quickly and correctly design (select) an adequate diet, taking into account the state of nutrition, individual characteristics, and external factors. The aim of this work is to develop a methodology and a computer system for assessing the quality of dietary structures for differentiated groups of population, as well as a specific person
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