E3S Web of Conf.
Volume 215, 2020International Scientific Conference on Biotechnology and Food Technology (BFT-2020)
|Number of page(s)||11|
|Section||Modern Biotechnology in Food Safety and Quality|
|Published online||02 December 2020|
Decision support system for individual athlete’s diet based on optimization modeling’ development
1 ITMO University, 197101, Kronverksky Av., 49, Saint Petersburg, Russia
2 Russian Academy of National Economy and Public Administration under the President of the Russian Federation (North-West Institute of Management - a branch of RANEPA), 199178, Sredny prospect V.O., 57/43, Saint Petersburg, Russia
* Corresponding author: email@example.com
The article discusses the main areas of information technology tools application in the training of athletes, analyzes the types of expert systems that can be applied for this subject area, indicating the features of their use, including the tasks of supporting the plans preparation for individual diets of athletes. The formulated mathematical model is considered as a decision-making model in an optimization formulation for seeking the optimal ratio of food components from the space of admissible decisions of the various food products ratio. The recommendations regarding the daily needs of athletes in the necessary vital components for various sports activity categories, considering the norms of daily calorie intake in accordance with the Mifflin-San Geor formula, indicating the maximum norms of proteins, fats, carbohydrates, are analyzed. A mathematical model is presented in an optimization formulation from the class of discrete programming, on which the developed intelligent decision support system is based. The implementation components of the software system in the pseudocode format and examples of the implementation of the model for the formation of individual diet plans in the optimization setting are presented. The developed software package can be used for automatic generation of basic recommendations for the proposal of individual diets as an auxiliary means of supporting the activities of a dietitian to find the optimal plan in terms of maximizing individual preferences for food in the area of permissible values for the restrictions on the type of sports activities and the maximum norms of food components.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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