Nutritional Comparison of Diets Generated with Differing Objectives

Quinn, Lynn Ann; Leung, PingSun; Wanitprapha, Kulavit

doi:10.1300/j071v01n04_02

Cited by 2 publications

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“…The alternate solution generally had the same or very similar amount of time spent in the constrained time category, but the time spent in the other three time categories was generally that of the first solution. i Leung et al (1995) developed an integer programming model that used a pool of 895 popular recipes in Hawaii to derive the 1 i minimum-cost palatable weekly menus for a family of four. The model seeks to find the minimum total cost which satisfies the "Recommended Dietary Allowances" (RDA) established by the National Research Council (1989) and a predefined daily course structure.…”

Section: Introductionmentioning

confidence: 99%

“…There were no constraints on the type of meat offered or the number of times a particular type of meat was offered in a week or ethnic type. Further explanations of the nutritional parameters and time constraints used in the model are reported in Quinn et al (1995).…”

Section: Introductionmentioning

confidence: 99%

“…Readers are referred to Leung et al (1995) for the mathematical details of the model. The model has also been extended for the present study to include objectives to minimize preparation time, waiting time, attentive cooking time, andor inattentive cooking time in addition to minimizing cost.…”

Section: Introductionmentioning

confidence: 99%

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Cost Comparison of Nutrient Standard Menus

Quinn

Leung²

1996

Journal of Nutrition in Recipe & Menu Development

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The objective of this study was to analyze the effects of minimizing cost on the types of items selected and nutrients provided for a hypothetical family of four. Generally as the cost of a menu increased, the amount of calories, protein, and variety of foods increased. The main dishes in the least cost solutions were egg, cheese and ground meat based. The more expensive menus included fish, chicken, a greater variety of meats, more vegetables and h i t s and less starch-based dishes. Fortified cold cereals contributed more of the vitamins and minerals in the least expensive menus. The trends identified may be usehl in projecting the effects of using nutrient standard menu planning procedures.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cost Comparison of Nutrient Standard Menus

Quinn

Leung²

1996

Journal of Nutrition in Recipe & Menu Development

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A recipe-based, diet-planning modelling system

1995

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In a recent article in the Brifish Journal of Nutrition, Sklan & Dariel(1993) presented a method for diet planning employing a mixed-integer programming algorithm for meeting nutritional requirements at minimum costs for institutions or individuals. They recognized that most food items are generally consumed in whole units and as such they are represented as integer variables. However, as in most previous studies, they derived the minimum cost diets by optimizing over purchased food items. The present paper presents a computer-assisted, diet-planning modelling system for individuals by optimizing over recipes instead of food items. This is accomplished by restricting the integer programming solutions to those bundles of food that represent reasonably popular meal recipes. The modelling system is composed of three main components: recipe data entry, database management, and the model. The recipe data entry component creates and stores recipes. It also provides nutritional analysis of the recipes. The database management component creates and maintains several databases necessary to build the modelling data file. The modelling component solves the user-specified model. Currently, the model component can solve for the optimal diet by minimizing cost or minimizing cooking and preparation time. The optimal diet is prepared to satisfy the recommended nutritional guidelines for a predefined group of individuals for 1 week. The system currently has 895 popular recipes found in Hawaii. Diet plans generated using this modelling system with differing objectives are discussed and compared. Diet-planning model: Recipes: Minimum cost: Minimum time Minimum-cost diets have their origin in the seminal work of Nobel Laureate George Stigler (1945). Stigler (1945) formulated and provided an approximate solution to the now famous 'diet problem', which seeks the minimum cost of achieving the recommended daily allowances of nutrients known to be beneficial to humans. Since then the linear programming formulation of the classic diet problem has continued to evolve. Smith (1959), Prato (1973), Bassi (1976), Foytik (1981a and Silberberg (1985) have reestimated Stigler's (1945) original problem 'as is' or with minor changes. The common characteristic of all these studies is that they optimize over raw food materials subject to two sets of constraints. One set of constraints is used to specify the minimum nutritional requirements, and the other set is designed to raise the degree of palatability. Diets generated by these models are given in terms of raw food materials and ingredients rather than menus or recipes. Menu items are defined as mixtures of foods and ingredients, defined by recipes. While all these studies have demonstrated the surprisingly low cost of satisfying the purely nutritional needs, it remains up to the individual meal planner to construct meaningful meals from the selected raw food materials and ingredients. But in many cases there is no available technology (as represented by recipes) to convert the food materials a...

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Nutritional Comparison of Diets Generated with Differing Objectives

Cited by 2 publications

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Cost Comparison of Nutrient Standard Menus

Cost Comparison of Nutrient Standard Menus

A recipe-based, diet-planning modelling system

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