SousChef System for Personalized Meal Recommendations: A Validation Study

Nutrition is an essential part of our life. A healthy diet can help to prevent several chronic diseases like diabetes, obesity, cancer, and cardiovascular diseases, being influenced by social, cultural, and economic factors. Meal recommender systems are a trend to assist people in finding new recipes to cook and adopt healthier eating habits. However, food choice is complex and driven by multiple factors which need to be reflected in the personalization process of these systems to ensure their adoption. We present SousChef, a meal recommender system that can help to plan multiple meals considering an individual’s food preferences, restrictions, and nutritional needs. Our approach uses recipes rather than individual food items, limiting recommendations to tasteful and culturally acceptable food combinations. Several experiments were performed to evaluate the system from different perspectives: nutritional, food preferences, and restrictions, and the recommendations’ variability. Our results highlight the importance of using extensive and diverse content in recommendations to meet food preferences, restrictions, and nutritional needs of people with different characteristics.

Metabolic phenotyping of marine heterotrophs on refactored media reveals diverse metabolic adaptations and lifestyle strategies

Microbial communities, through their metabolism, drive carbon cycling in marine environments. These complex communities are composed of many different microorganisms including heterotrophic bacteria, each with its own nutritional needs and metabolic capabilities. Yet, models of ecosystem processes typically treat heterotrophic bacteria as a "black box", which does not resolve metabolic heterogeneity nor address ecologically important processes such as the successive modification of different types of organic matter. Here we directly address the heterogeneity of metabolism by characterizing the carbon source utilization preferences of 63 heterotrophic bacteria representative of several major marine clades. By systematically growing these bacteria on 10 media containing specific subsets of carbon sources found in marine biomass, we obtained a phenotypic fingerprint that we used to explore the relationship between metabolic preferences and phylogenetic or genomic features. At the class level, these bacteria display broadly conserved patterns of preference for different carbon sources. Despite these broad taxonomic trends, growth profiles correlate poorly with phylogenetic distance or genome-wide gene content. However, metabolic preferences are strongly predicted by a handful of key enzymes that preferentially belong to a few enriched metabolic pathways, such as those involved in glyoxylate metabolism and biofilm formation. We find that enriched pathways point to enzymes directly involved in the metabolism of the corresponding carbon source and suggest potential associations between metabolic preferences and other ecologically-relevant traits. The availability of systematic phenotypes across multiple synthetic media constitutes a valuable resource for future quantitative modeling efforts and systematic studies of inter-species interactions.

A Cross-Sectional Reproducibility Study of a Standard Camera Sensor Using Artificial Intelligence to Assess Food Items: The FoodIntech Project

Having a system to measure food consumption is important to establish whether individual nutritional needs are being met in order to act quickly and to minimize the risk of undernutrition. Here, we tested a smartphone-based food consumption assessment system named FoodIntech. FoodIntech, which is based on AI using deep neural networks (DNN), automatically recognizes food items and dishes and calculates food leftovers using an image-based approach, i.e., it does not require human intervention to assess food consumption. This method uses one-input and one-output images by means of the detection and synchronization of a QRcode located on the meal tray. The DNN are then used to process the images and implement food detection, segmentation and recognition. Overall, 22,544 situations analyzed from 149 dishes were used to test the reliability of this method. The reliability of the AI results, based on the central intra-class correlation coefficient values, appeared to be excellent for 39% of the dishes (n = 58 dishes) and good for 19% (n = 28). The implementation of this method is an effective way to improve the recognition of dishes and it is possible, with a sufficient number of photos, to extend the capabilities of the tool to new dishes and foods.

Health Promotion with Counseling on Fulfilling Balanced Nutritional Needs for Community Groups in Pandemic Covid 19 Outbreak

Covid-19 pandemic could increase forms of malnutrition such as overweight and micronutrient deficiencies. Fruits and vegetables are the best sources of vitamins and minerals. The content of vitamins and minerals can act as antioxidant compounds. The method used in this service activity consists of the planning stage, the implementation of the activity, and ends with an evaluation as a measure of the level of success. Health education is carried out by means of lectures and question and answer sessions, educational media using leaflets and PowerPoint Presentations. Results: the evaluation shows that the activities have been carried out well in accordance with the results indicators and criteria on the Evaluation Sheet instrument. The sheet is based on five dimensions, namely Punctuality and Duration, Participation, Knowledge, Job Description and Problem Solving. The content of the evaluation is carried out by two independent observers.

CULTURAL SUSTAINABILITY OF THE HEARTH CONCEPT IN TURKISH SHELTERS

From the cave to today's residence, in addition to the need for shelter in every place, nutrition has been another important need. While the nutritional needs were met, the concept of the hearth was formed with the discovery of fire and the emergence of the act of cooking. The hearth, which continues to exist in different forms in shelters; It has also had an important place in Turkish culture over time. The cultural sustainability of the concept of the hearth, which can still exist today under different names and places, is a matter of debate. The aim of the study is to examine the spatial and structural changes of the concept of hearth and its cultural sustainability. In this context, a literature review on the use of the concept of hearth in four different periods has been made and its position in the space has been examined. In addition, online and face-to-face surveys were conducted with age groups in three different generations (X, Y and Z generations) in order to evaluate the cultural sustainability of the concept of hearth. The questionnaire form was prepared on a Likert type scale, and the data at the end of the questionnaire were analyzed using the SPSS 23.0 program. While evaluating the data, frequency, percentile distribution and arithmetic mean were used. As a result of the examinations, the change of the concept of the hearth in the Turkish shelters was tried to be revealed, and inferences were made about the cultural sustainability of the hearth. Keywords: Hearth, Housing, Cultural Sustainability, Traditional Turkish House

Analisis Struktur Hierarki Strategi Pengembangan Hortikultura di Lahan Rawa, Kabupaten Banyuasin, Sumatra Selatan (Hierarchy Structure Analysis of Horticulture Development Strategy in Swamp Land, Banyuasin Regency, South Sumatra)

<p>Pengembangan hortikultura di lahan rawa merupakan salah satu cara untuk meningkatkan produksi pangan nasional, mengatasi masalah gizi, dan kesejahteraan petani. Untuk mencapai tujuan yang diharapkan maka diperlukan strategi pengembangan hortikultura di lahan lawa. Tujuan penelitian adalah untuk mengidentifikasi faktor-faktor internal dan eksternal yang berpengaruh terhadap pengembangan buah/sayur dan merumuskan strategi pengembangan hortikultura di lahan rawa. Penelitian dilakukan di lokasi SERASI, yaitu di Kecamatan Muara Telang, Banyuasin, Sumatra Selatan. Data yang digunakan adalah data primer yang diperoleh melalui wawancara 81 orang responden dan Focus Group Discussion (FGD) dengan 18 orang stakeholder. Metode analisis yang digunakan adalah Strength, Weaknesses, Opportunities and Threats (SWOT) dan Analytic Hierarchy Process (AHP). Hasil penelitian menunjukkan bahwa prioritas tujuan dalam pengembangan hortikultura di lahan rawa adalah peningkatan produksi dan keragaman produk yang dapat dicapai melalui strategi pemberdayaan petani dan penerapan teknologi ramah lingkungan dengan menjalin sinergi antaraktor yang paling berperan dalam mencapai tujuan tersebut. Langkah operasional untuk mencapai tujuan ini pada tahap awal pembangunan model adalah dengan memprioritaskan langkah operasional yang memiliki ranking tertinggi, yaitu: (1) penerapan teknologi inovasi hortikultura melalui demplot, (2) sinergi antara teknologi inovasi hortikultura dengan pengalaman petani, dan (3) mengkoordinir kelompok tani dalam penetapan pola tanam. </p><p><strong>Keywords</strong></p><p>AHP; Hortikultura; Rawa; Strategi; SWOT</p><p><strong>Abstract</strong></p><p>Horticulture development in swamps land is basically aimed at supporting programs to increase food production, fulfill nutritional needs and improve farmers’ welfare. The main objective of this study was to identify internal and external factors that influence the development of fruit/vegetables and formulate horticultural development strategies in swamp lands. The study was carried out in Muara Telang District, Banyuasin, South Sumatra. The data used are primary data obtained through interviews with 81 respondents and FGD with 18 stakeholders. A combined SWOT and AHP was used to analyze data. The results showed that the priority goals in the development of horticulture in swamps land are increased production and produce diversity that can be achieved through farmer empowerment strategies and the application of environmentally friendly technology. Therefore, it requires synergies between actors who have an important role in achieving these goals. The operational steps to achieve these goals in the early stages of model development are to prioritize activities that have the highest ranking, namely: (1) disseminating/applying horticultural innovation technologies through demonstration plots, (2) building synergies between horticultural innovation technology and farmer experience, and (3) coordinating farmer groups to determine cropping pattern. </p>

Comparison between SAW and Knowledge based SAW in Recipe Recommendation System

Recipes are used as a reference in processing cooking ingredients to meet personal nutritional needs, considering the ingredients used to make food sold freely that is not necessarily guaranteed in nutritional quality and safe to consume, especially during the pandemic as it is today. So cooking itself becomes a better alternative for the community. With a large number of food recipe options available for various media, the role of a Decision Support System is needed by people who will get food recipe recommendations. Research related to recipe recommendations that have been done are using SAW only and some add experts as a source of knowledge to provide value on the variable time and complexity of cooking recipes. Therefore, in this study, a comparison between the research of recipe recommendations with SAW only and research that added a subsystem of knowledge management derived from experts to support the decision support system of food recipe recommendations was conducted by using correlation testing. The results is there is a strong correlation between knowledge based SAW and user preference to the value of 0.9774. The result is better than SAW only and user preference with the value of 0.7262.

Impact of Population Age Structure on Food Consumption Structure of Residents in Beijing

Based on the Beijing panel data from 1990 to 2019, this paper expands the traditional Almost Ideal Demand System (AIDS) model by introducing the nutritional needs indicators by age structure and quantitatively analyzes the structure and characteristics of household food consumption in Beijing. The study estimates and compares the income elasticity, price elasticity, nutritional demand elasticity of food consumption structure, and the per capita food consumption in Beijing is predicted. The results show that commodity prices and income are still the key factors affecting consumer demand. The change in the population's age structure also has a corresponding impact on the consumption structure. The consumption structure of Beijing is in the stage of optimization, and relevant departments should formulate relevant policies to increase farmers' income and stabilize prices.

Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (Haliotis discus hannai) with Honey Butter Sauce

Abalone (Haliotis discus hannai) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as a home meal replacement (HMR) product using superheated steam and quick freezing technology. Response surface methodology was used to optimize the roasting process. A test HMR product was produced by mixing roasted abalone with honey butter sauce at a ratio of 70:30 (w/w), then evaluated for its physicochemical, biological, and nutritional characteristics and shelf life. Roasting abalone at 220 °C for 2 min resulted in high scores for hardness and overall acceptance. The roasting process successfully maintained the chemical characteristics of abalone, including pH, volatile basic nitrogen, and thiobarbituric acid-reactive substances. The sensory characteristics of the test HMR product were maintained using quick freezing methods. Moreover, nutritional analysis revealed that the test HMR product contained macro- and micronutrients, amino acids, and fatty acids, which could contribute to meeting daily nutritional needs. The estimated shelf life of the product was 30 months. Therefore, this study successfully developed a high-quality HMR product containing abalone.