Mathematical Modeling Methods Application in the Development of Diets of a Given Nutritional Value

Abstract

Diets menu development for organized groups is a complex process requiring compliance with the principles of healthy nutrition, physiological needs, and regulatory document re quirements. The study aims at developing an algorithm for scheming a diet with a given nutritional value. The article identifies the main problems associated with the technical documentation development for the product range based on the process analysis of com piling rations. The thesis presents the practical experience results, and describes the main disadvantages of modern approaches. The researchers developed and described the daily rations formulation process as a promising direction for the nutrition improvement of var ious citizen categories; presented initial parameters for calculations and a mathematical model. A man developed specialized computer program. Its basis is a food products da tabase (array) with the chemical composition and other parameters (glycemic index) in dication. The authors used computer program in the diet formulation of therapeutic and preventive nutrition for the copper industry workers contacting with heavy metals in their work course. One of the tasks was to optimize the amino acid composition. As a result, the researchers formulated diets with tryptophan, lysine and methionine ratio of 1:5.9:1.6 and 1:4.9:1.6. Diet formulation by selecting the individual foods quantity from the main food basket enables to create an optimal diet. A man can use the developed mathematical model both for individual products (dishes) and the recommended food set for various population groups, which is of particular relevance when formulating diets for people with allergies or food intolerance.