A client's health from the point of view of the nutrition adviser using operational research

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

A client's health from the point of view of the nutrition adviser using operational research

Popis výsledku v původním jazyce

In this paper, we analyse daily nutrient requirements of an individual person from the point of view of the nutrition adviser. The goal is to simplify the adviser?s menu planning for a client as much as possible. After that, we design an individual eating plan for a week using a new linear optimization model. The model respects eating habits and it follows the client?s or adviser?s recommended recipes taking the compatibility of foods into account. The model involves linear constraints to ensure that two incompatible foods are not used in the same course. The model comprises further constraints to guarantee the diversity of the courses. The purpose of other constraints is to use an exact amount of some food, e.g. one whole egg or 100 grams of cheese, during the week. The model is made up so that the final dietary plan for the client is as natural as possible. The model gives recommended amounts of foods for weekly recipe planning.

Název v anglickém jazyce

A client's health from the point of view of the nutrition adviser using operational research

Popis výsledku anglicky

In this paper, we analyse daily nutrient requirements of an individual person from the point of view of the nutrition adviser. The goal is to simplify the adviser?s menu planning for a client as much as possible. After that, we design an individual eating plan for a week using a new linear optimization model. The model respects eating habits and it follows the client?s or adviser?s recommended recipes taking the compatibility of foods into account. The model involves linear constraints to ensure that two incompatible foods are not used in the same course. The model comprises further constraints to guarantee the diversity of the courses. The purpose of other constraints is to use an exact amount of some food, e.g. one whole egg or 100 grams of cheese, during the week. The model is made up so that the final dietary plan for the client is as natural as possible. The model gives recommended amounts of foods for weekly recipe planning.

Druh

D - Stať ve sborníku

CEP obor

BB - Aplikovaná statistika, operační výzkum

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

34th International Conference Mathematical Methods in Economics 2016 Conference Proceedings

ISBN

978-80-7494-296-9

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

751-756

Název nakladatele

Technical University of Liberec, Studentská 1402/2, Liberec

Místo vydání

Liberec

Místo konání akce

Liberec

Datum konání akce

6. 9. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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