Naslov
Modelling of nutritional requirements by fuzzy logic

Autori
Gajdoš Kljusurić, Jasenka ; Kurtanjek, Želimir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
Central European Congress on Food and Nutrition

Mjesto i datum
Ljubljana, Slovenija, 22.09.2002. - 25.09.2002

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
fuzzy logic; optimisation

Sažetak
In this work is applied fuzzy logic modelling for modelling and optimisation of nutritional requirements for specific population groups. This method is applicable to systems which can not be precisely defined, such as nutrient requirements. By fuzzy modelling a set of defined values of recommended daily allowances (DRI) is “ softened” by introduction of membership functions of fuzzy sets defined for each individual nutrient. Defined are 21 fuzzy sets for daily intake of energy and nutrients. They include: energy, water, proteins, fats, cholesterol, carbohydrates, dietary fibres, alcohol, vitamins (B1, B2, B6, C, A, niacin) and minerals (Na, Ca, Fe, Zn, P, Mg, K). Also are defined fuzzy sets for cost of a daily menu and preference choice of offered meals. Developed are fuzzy membership functions, which cover intake of nutrients, in the range from deficient to excess amounts. For modelling and optimisation developed is an original computer program in W.R. “ Mathematica” . This modelling method has been used for menu planning in Croatian boarding schools where female and male students aged from 14 to 19 years are accommodated. For this population group is very important that the energy and nutrition intake is in accordance to recommendations considering the fact that teenagers are in a stage of intensive growth and development. At the same time the economic aspect of meal planning is important. Considering the fact that in Croatia, in different regions, the nutrition preferences are different, the preferences for offered meals are also included in the complete daily menu optimisation. This study shows that the use of fuzzy sets can be used to represent recommended energy and nutrient intake more adequately then by DRI crisp values, as well as to present acceptable price and preferences of menu selection for a population group.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

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