Framework Decision Making System of Choice of Food Based on Chronic Type of Disease

Winanti, Winanti; Pradipto, Y. D.

doi:10.1088/1757-899x/453/1/012005

Cited by 2 publications

(2 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(4) Researchers collect data. (5) The researcher selects data items based on the data that has been collected [33]. In making this literature review, several ways are carried out between looking for similarities, looking for inequalities, providing views of literature, comparing one literature with another, making a summary of the literature [34].…”

Section: Search Processmentioning

confidence: 99%

See 1 more Smart Citation

Smart Learning Community at Culinary Community with SECI Model Adoption: Systematic Literature Review

Winanti¹

2022

IJEME

View full text Add to dashboard Cite

The problem in the learning community in the culinary field is that there is still a lot of cooking knowledge that is lost because the person concerned dies before being inherited, the many types of dishes that are still separated in small groups, the emergence of various types of fast food that do not pay attention to the correct way of cooking with recipes, methods, and processes according to Health standards. Culinary is an alternative business that is very promising and supports the community's economy and a culinary tourism trend that is currently in great demand by all groups. From these problems, we need a learning community in the field of culture that can be a solution. The learning community components are seen from four perspectives, namely, explore where the author uses the SECI model, and explain where knowledge is disseminated through mobile learning with features tailored to user needs. The practice begins with selecting the recipe, the ingredients used, the cooking process, validation, and feedback from the participants. And the engage perspective obtained good interaction from participants and to produce new recipes requires learning that is done repeatedly by combining various recipes, ingredients, and methods so that new recipes are produced that have unique and interesting characteristics and have taste, aroma and deliciousness and good nutritional value. The number of references used were 72 papers sourced from journals as many as 54 papers (75%) and the remaining 18 papers (25%) sourced from conferences, websites & white papers, and research reports. There were 15 papers published in 1991 -2010 and 2011 -2021 as many as 57 papers. This research is still limited to the learning community component in the culinary field, seen from four perspectives, and has not discussed the model that has been validated by experts. Participant motivation and learning outcomes will be discussed in the next research

show abstract

Section: Search Processmentioning

confidence: 99%

“…Every company engaged in the culinary sector is competing to serve and offer types of healthy food to support immunity so that conditions stay healthy and fit. The healthy food business will become a business field for people who are involved in the culinary field [4,5].…”

Section: Introductionmentioning

confidence: 99%

Smart Learning Community at Culinary Community with SECI Model Adoption: Systematic Literature Review

Winanti¹

2022

IJEME

View full text Add to dashboard Cite

show abstract

Exploration of Key Success Factors for Determining Technological Component in Learning at Culinary Community: A Systematic Literature Review

Winanti

Meyliana

Gaol

et al. 2019

2019 IEEE International Conference on Engineering, Technology and Education (TALE)

View full text Add to dashboard Cite

Framework Decision Making System of Choice of Food Based on Chronic Type of Disease

Cited by 2 publications

References 17 publications

Smart Learning Community at Culinary Community with SECI Model Adoption: Systematic Literature Review

Smart Learning Community at Culinary Community with SECI Model Adoption: Systematic Literature Review

Exploration of Key Success Factors for Determining Technological Component in Learning at Culinary Community: A Systematic Literature Review

Contact Info

Product

Resources

About