DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING
Journal: Theory and practice of meat processing (Vol.4, No. 3)Publication Date: 2019-09-30
Authors : Andrey B. Lisitsyn Irina M. Chernukha Marina A. Nikitina;
Page : 11-18
Keywords : individual nutrition; personalized diets and products; digital nutritiology; meat product;
Abstract
At present, there is no consistent definition of the term «personalized nutrition». The paper presents existing descriptors in this field of food science: precision nutrition, nutrigenomics, nutrigenetics, individual nutrition and so on. It is noted that cardiovascular diseases occupy the first place among noninfectious diseases associated with malnutrition. Optimal nutrition leads to a reduction in the risk of their occurrence. The methodology of structural-parametric modeling, which allows designing personalized optimal human nutrition based on medical indicators, is presented in terms of minimization of the risk function. The algorithm of a substantiated optimal choice of mass fractions of components (ingredients) of the food recipe composition is given. The main descriptors of a food product with the antisclerotic action for its designing using structural-parametric modeling are shown.
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