Articles

Composition Math Modeling for Child Catering Service

Authors:

Dmitriy V. Graschenkov

Abstract:

The development of child catering is a priority policy of any state. The nation health depends on the quality of the policy implementation. Modern requirements imply a scientific justification for the child catering organization through the balanced diet development. The development of such diets is a complex and time-consuming task. Its solution requires the nutritional value calculation of both separate products (dishes) and a diet as a whole. The research consists of the basic requirements for modern diets considering the regulatory documents and reveals the actions order of its development. The authors distributed the reference indicators of nutrition value among separate products (dishes) and meals based on the analysis of the catering organizations performance. The research contains the visualization model of recipes in a tree structure, implying the author’s computer program “Calculation system for public catering”. The description of the mathematical recipe model, including the calculation of the input norms, nutrition value of food raw materials and food products, takes a special place. The development results are used for the child catering projecting with specified quality indicators. The model differs from the existing ones by the possibility to consider the nutrients and energy during heat treatment. The practical research results implementation is presented in the form of spreadsheets. The authors supposed to write a separate computer program to improve the model. The result allows to optimize the recipe by user entered indicators. Additionally, the product cost (selling price), as well as the ratio of proteins, fats and carbohydrates are to be used as parameters for the recipe optimization.

Keywords:

catering; diet; composition; child catering; computer program; development; modeling

For citation: Dmitriy V. Graschenkov. Composition Math Modeling for Child Catering Service. Индустрия питания|Food Industry. 2018. Vol. 3, No. 4. P. 66–73. DOI 10.29141/2500-1922-2018-3-4-8