Computational aspects of the problems of digital nutrition
The mathematical model of calculation of composition and size of portions of the optimal menu depending on anthropometric characteristics of the user is analyzed. It is shown that due to the poor conditionality of the food matrix, the calculation model should be based on the balance of only macronutrients, and the remaining components of the necessary substances are optimized at the next stages of calculation. Spectral portraits of food matrices for different menu options were studied.
analysis of anthropometric data, nutrients matrix, spectral portrait, digital nutrition science
Publication language:russian, pages:16
Mathematical modelling in actual problems of science and technics