Qualimetric assessment of diets

Abstract

Keywords:Qualimetry Rating Diet Norm Corresponding author:Oleg Kuzmin E-mail: kuzmin_ovl@ nuft.edu.ua DOI: 10.24263/2304-974X-2017-6-1-7 Introduction. The work's objective is to analyze quality rating of diets from the standpoint of physiological need norms of a person and a daily ration, to further determine the balance of nutrition.Materials and methods. The daily ration of human nutrition (breakfast, lunch, dinner) and the norms of the physiological needs of the average person -to determine the complex quantitative assessment of the quality of diets. An additive mathematical model as most widespread in a qualimetry is used for joining the quality rating into the generalized (complex) index. Methods -qualimetric.Results and discussion. Taking into account the norms of physiological needs of a common person, the complexquantitative estimation of quality of one meal is calculated, the three-level hierarchical structure of the system of qualitative indexes is developed: the third level simple indexes are grouped in the qualitative indexes, which form the second level of structure systems hierarchy, which, in turn, form the first level, and then -in the complex index of zero level, which characterizes quality rating of diets.Basic qualitative indexes (Р basic ) of macronutrients, mineral matters and vitamins are the following: for proteins -0,15; fats -0,17; carbohydrates -0,68; sodium -0,45; potassium -0,34; calcium -0,07; magnesium -0,03; phosphorus -0,11; thiamine -0,02; ribofflavinum -0,02; perydoxine -0,02; cevitamic acid -0,94. Weight coefficients (m) are the following: proteins -0,50; fats -0,40; carbohydrates -0,10; sodium -0,03; potassium -0,05; calcium -0,25; magnesium -0,50; phosphorus -0,17; thiamine -0,36; ribofflavinum -0,32; perydoxine -0,31; cevitamic acid -0,01. The biggest value of the complex index (К 0 ) is obtained in breakfast -1,60, the lowest value is typical for supper -1,09.Conclusion. For the set daily ration, the complex qualitative indexes for the group of macronutrients, mineral matters and vitamins are determined. The most balanced values of qualitative index are set, that is typical for a supper №2 with the estimation -1,09.

Determination of the factor space of the process of extrusion of sausage products

“…-mobile frames; -sticks However, an excessive decrease in temperature also leads to changes in physical and chemical parameters: the reduction of oxidation rates of fatty acids (Warriss P.D., 2000; Kuzmin O. et al, 2017), [15,18]; reduction of the degree of dispersion of fat, which negatively affects the fat holding capacity (FHC), slows down the development of the process of color formation and microbiological parameters: the decrease of the growth of pathogenic microorganisms (James S.J., James C., 2002; Sams A.R., 2001) [16,17]. With a sufficient density of loaves, lowering the temperature can increase the content and break the shell of the sausage during cooking.…”

“…For producing of highquality products manufacture should use all possible measures (Kuzmin O. et al, 2016Pasichnyi V.M. et al, 2015) [21,18,19,20]. One of such measures is to improve the quality of the production of the most widespread group of sausage products -boiled sausages, which, due to its range and high taste and consumer properties has high demand among the population.…”

Технология Смузи На Основе Орехово-Орехового Напитка С Добавление Банана И Какао-Порошка

“…This will provide an alkaline orientation of the population's nutrition. Studies of the structure of nutrition [1] have shown a significant reduction in protein intake, and the body's need for energy is met by increasing the consumption of carbohydrates and fats. Therefore, it is important to increase the number of foods with high biological value, the recipes of which would be based on the provisions of the theory of balanced nutrition, as well as would take into account the economic potential of the consumer [2].…”

Sample Rating in Water-alcohol Technology by Profile Non-linear Quality Criteria

“…oleptic characteristics (Kanter et al, 2003a), which allows institutions to focus their efforts on shaping the quality of restaurant products (Kuzmin et al, 2017). This is possible due to innovative technologies, using modern methodologies, the latest mathematical apparatus (Dorokhovych et al, 2016).…”