DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING


https://doi.org/10.21323/2414-438X-2019-4-3-11-18

Full Text:


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.


About the Authors

Andrey B. Lisitsyn
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Doctor of technical sciences, professor, Academician of the Russian Academy of Sciences, Scientific supervisor

109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–95–11.



Irina M. Chernukha
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Doctor of technical sciences, professor, corresponding member to the Russian Academy of Sciences, leading research scientist of Experimental clinic — laboratory «Biologically active substances of an animal origin»

109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–97–18.



Marina A. Nikitina
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Candidate of technical sciences, docent, leading scientific worker, the Head of the Direction of Information Technologies of the Center of Economic and Analytical Research and Information Technologies

109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–92–14.



References

1. Meier, T., Gräfe, K., Senn, F., Sur, P., Stangl, G.I., Dawczynski, C., März, W., Kleber, M.E., Lorkowski, S. (2019). Cardiovascular mortality attributable to dietary risk factors in 51 countries in the WHO European Region from 1990 to 2016: a systematic analysis of the Global Burden of Disease Study. European Journal of Epidemiology, 34(1), 37–55. DOI: 10.1007/s10654–018–0473-x.

2. Titov, E.I., Mitaseva, L.F., Glazkova, I.V., Nikitina, M.A. (2007). Analytical researches of structure of students nutrition. Food Industry, 1, 30–31. (In Russian)

3. Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union, L, 404, 9.

4. Society 5.0 — a Japanese approach to digitalization of the economic growth. [Electronic resource: https://www.mitsubishielectric.ru/society/profile/files/Digitalization_Japanese%20appproach%20_rus.pdf. Access date 14.08.2019].

5. Tutelyan, V.A. (2018). Evolution and revolution on the way to formation of modern nutritiology. Integrative and digital nutritiology as the nearest future. Voprosy Pitaniia, 87(S5), 21–22. (In Russian)

6. Ivashkin, Yu. A. (2000). Structural-parametric modeling of conflict situations in large systems. Proceedings of the conference «Mathematical modeling of information and technological systems», 4, 261–267. (In Russian)

7. Ivashkin, Yu. A., Nikitina, M.A. (2016). A structural-parametric model of adequate nutrition. Mathematical Methods in Technique and Technologies — MMTT, 9(91), 151–154. (In Russian)

8. Ordovas, J.M., Ferguson, L.R., Tai, E.S., Mathers, J.C. (2018). Personalised nutrition and health. BMJ, June, 361. DOI: 10.1136/bmj.k2173

9. Boyd, A. (2010). Better health for individuals. Level, Vol. 2, McGraw-Hill Australia Pty Ltd, Waterloo Road, North Ryde NSW 2113, 82

10. Nikitina, M.A., Chernukha, I.M., Nurmukhanbetova, D.E. (2019). Principal approaches to design and optimization of a diet for targeted consumer groups. News of the National Academy of Sciences of the Republic of Kazakhstan. Series of geology and technology sciences, 1(433), 231–241. DOI: 10.32014/2019.2518–170X.28.

11. Ivashkin, Yu. A. (2008). Multi-agent simulation modeling of large systems. Moscow: MGUPB. — 250 p. (In Russian)


Supplementary files

For citation: Lisitsyn A.B., Chernukha I.M., Nikitina M.A. DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING. Theory and practice of meat processing. 2019;4(3):11-18. https://doi.org/10.21323/2414-438X-2019-4-3-11-18

Views: 44

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)