DiDiER - digitized services in dietary counselling for people with increased health risks related to malnutrition and food allergies

Elfert, Patrick; Eichelberg, Marco; Tröger, J.; Britz, J.; Alexandersson, Jan; Bieber, Daniel; Bauer, Jürgen; Teichmann, Susanne; Kuhn, Ludwig; Thielen, Martin; Sauer, Janina; Münzberg, Alexander; Rösch, Norbert; Woizischke, Julia; Diekmann, Rebecca; Hein, Andreas

doi:10.1109/iscc.2017.8024512

Cited by 8 publications

(2 citation statements)

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“…Apart from the meal ordering system, a digitized service platform called DiDiER was developed to increase requests for dietary counseling, improve service providers' workflow, and personalize dietary plans for patients with increased health risks due to malnutrition and food allergies [11]. The system provides a cloud-based service platform for nutritionist usage and a secure home cloud equipped with an intelligent sensors system for patients.…”

Section: Introductionmentioning

confidence: 99%

Sodium Counting System in Mass Catering for Therapeutic Diet Preparation

Zakaria,

Mansor,

Ahmad

et al. 2023

Int. J. Adv. Sci. Eng. Inf. Technol.

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Sodium is a well-known substance to enhance food taste, but the intake must be restricted, especially for patients who require a low-sodium diet. The amount of added salt in cooking can be optimized and controlled by calculating the total sodium in the ingredients used. This process is cumbersome for hospital meal catering, in which food is prepared based on the number of daily orders and specific diets. The existing solution uses a spreadsheet for calculating the amount of sodium, which is vulnerable to errors and not user-friendly. This paper presents a systematic system that can monitor and control the amount of sodium during meal preparation for hospital catering. The system consists of two main parts: a desktop application and an automated salt dispenser. The application keeps track of sodium usage based on the final ingredient list and the meal plan, thus allowing the catering officer to check the feasibility of changing the sodium amount needed for cooking without doing any manual calculations. The application is then integrated with a salt dispenser to ensure the salt amount used in the cooking is as intended. The successful implementation of this system supports Malaysiaâ€™s 2021â€“2025 salt reduction strategy to prevent and control Non-Communicable Diseases (NCD). It is also consistent with SDG 3: Good Health and Well-Being, which calls for a global decrease in salt intake of 30%.

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Section: Introductionmentioning

confidence: 99%

Sodium Counting System in Mass Catering for Therapeutic Diet Preparation

Zakaria,

Mansor,

Ahmad

et al. 2023

Int. J. Adv. Sci. Eng. Inf. Technol.

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“…Particularly in the geriatric context, nutrition counseling and the acquisition of data often take place in face-to-face meetings between the nutritionist and the patient [ 29 ]. Typically, paper-based questionnaires are used to record data about the patient’s nutritional status, e.g., using the Mini Nutritional Assessment (MNA) [ 30 ] or the Mini Nutritional Assessment Short-Form (MNA-SF) [ 31 ], or about their consumption behavior, e.g., using the 24 h recall protocol [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

A Novel Digital Nutrition Diary for Geriatric Patients at High Risk of Frailty Syndrome

et al. 2022

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Due to the physical, psychological, or socioeconomic changes that accompany aging, many people will be affected by geriatric frailty syndrome, which can lead to multimorbidity and premature death. Nutrition counseling is often used to prevent and intervene in frailty syndrome, especially in geriatric rehabilitation. To this end, the consumption behavior of geriatric patients is recorded using paper-based, as well as retrospective memory logs in face-to-face interviews between patients and nutritionists. To simplify this procedure, a digital nutrition diary was developed that is specially adapted to the needs of geriatric patients (>=70 years), enabling them to record their consumption behavior themselves. In an initial study (Study 1), conducted in a geriatric rehabilitation division with twelve subjects (ten male, two female, mean age 79.2 ±5.9 years), feedback about the usability of the digital nutrition diary, and how to improve it, was surveyed. In addition, the usability of an activity tracker and a body composition scale was surveyed to determine whether geriatric patients are generally able to use these devices. In a second study (Study 2), also conducted in the geriatric rehabilitation division, this time with sixteen subjects (ten male, six female, mean age 79.3 ±3.9 years), the usability of the digital nutrition diary was surveyed again to evaluate its modifications based on the feedback from Study 1. In Study 1, the usability rating of the system (0–100) was 82.5 for the activity tracker, 29.71 for the body composition scale, and 51.66 initially for the digital nutrition diary, which increased to 76.41 in Study 2.

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