Accuracy of an artificial intelligence-based model for estimating leftover liquid food in hospitals: validation study (Preprint)

BACKGROUND The accurate evaluation of the nutritional status of malnourished hospitalized patients at a higher risk of complications, such as frailty or disability, is crucial. Visual methods of estimating food intake are popular for evaluating the nutritional status in clinical environments. However, from the perspective of accurate measurement, such methods are unreliable. OBJECTIVE The accuracy of estimating leftover liquid food in hospitals using an artificial intelligence (AI)-based model was compared to that of visual estimation. METHODS The accuracy of obtained using the AI-based model (AI estimation) was compared to that of the visual estimation method for thin rice gruel as staple food, and fermented milk and peach juice as side dishes. A total of 576 images of liquid food (432 images of thin rice gruel, 72 of fermented milk, and 72 of peach juice) were used. Welch's t-test and the confusion matrix were used to examine the difference of mean absolute error between AI and visual estimation. RESULTS The mean absolute errors obtained through the AI estimation approach for side dishes were as follows: fermented milk: 0.63 and peach juice: 0.25. These were significantly smaller than those obtained using the visual estimation approach: fermented milk: 1.40 and peach juice: 0.90. Contrastingly, the mean absolute error for staple food obtained using the AI estimation method (0.99) did not differ significantly from that obtained using visual estimation (0.99). The confusion matrix for staple foods showed variation in the distribution of errors, indicating that the errors in the AI estimation were biased toward the case of many leftovers. CONCLUSIONS AI estimation measures liquid food intake in hospitals more precisely than visual estimation, but its accuracy in estimating staple food leftovers requires improvement.

Overview of Usual Food Leftovers in Inpatients at the Jailolo Regional General Hospital, West Halmahera Regency

Hospital nutrition services are part of a complete health service. Each hospital provides nutritional services, not only providing food for patients and staff, but the most important thing is the provision of food that meets the needs of human metabolism for recovery during treatment. Food waste is the amount of food that is not eaten or not consumed by the patient. The purpose of this study was to determine the type of food and the amount of leftover food that was not consumed by patients who received regular food at the Jailolo Hospital. The type of research used is descriptive with sampling using purposive sampling as many as 20 respondents. The results showed that of the 20 respondents using the Comstock method, the average patient leftover food left a lot (> 20%) in the staple food type 40%, animal side dishes 35%, vegetable side dishes 30%, vegetables 30% and fruit 40%. Based on the results of the study, it can be concluded that most of the respondents still left a lot of food and it is recommended for nutrition installations to improve the quality and taste of the food served so that there is no more food left.

The Meaning of the Deer Representation on Dambus from Bangka Island

Dambus is one of the art products (traditional music) found on Bangka Island used by the landbased people. They are obviously related to Malay people. Dambus is a term used for musical instruments, music (ensembles), patterns, techniques, songs and dances. The dambus art in its ensemble consisted of a tawak-tawak, a larger main drum, anak drum that was smaller in size, a tambourine and a gong. The dambus has a unique feature. It is the instrument head shape that resembles a deer head which contrasts with Malay beliefs namely with the teachings of Islam. In Islamic teachings it is strictly prohibited to make something similar to a statue or idol as the form of a dambus. The Bangka community also had the activity of ngelapun or berasuk in the past. Ngelapon or berasuk is a community activity that hunts deer in groups using a type of Lelapun (trap). During the Berume event, tradition of Ngetep Nasik Baru, Rusa's animal meat was one of the side dishes presented during the process of preparing food from the first crop, called ‘new rice’. This research will explain how all these things are interconnected to get a common thread about the meaning of the deer head representation on the musical instrument dambus of Bangka.

The nutriRECIPE-Index – development and validation of a nutrient-weighted index for the evaluation of recipes

Background Our objective was to develop a nutrient-based index for evaluating and improving menus in public catering. The nutriRECIPE-Index comprises 24 nutrients and nutrient groups. In developing the index, the following steps were included: setting the goals of the index, nutrient selection, target metrics and scaling, weighting, proof of concept and validation of the index. Furthermore, a unique database was created to integrate bioactive plant compounds in the assessment. An assessment of standard recipes and supposedly healthy recipes should show a significant difference in the results of the nutriRECIPE-Index. Finally, the nutriRECIPE-Index should generate similar or more specific results than existing indices such as the Nutri-Score and the Healthy Meal Index. Methods A whole meal cycle (comprising 6 weeks, 106 recipes and including different menu lines, partially with different side dishes) at a university canteen was analysed with the Federal Food Code (BLS) and the nutriRECIPE-Index. The Healthy Meal Index (comprising 3 nutritionally relevant items) and the Nutri-Score algorithm (comprising 7 items) were used to validate the nutrient composition and the results of the nutriRECIPE-Index. Results The resulting scores of the recipes and menu lines showed substantial differences, wherein the meals of a health-promoting menu line usually received higher scores than the standard recipes. A correlation between the nutriRECIPE-Index and the Healthy Meal Index (0.604) and the Nutri-Score (0.591) was observed. The nutriRECIPE-Index was better at identifying the worst menus and could better separate mediocre menus from good menus. Conclusion The nutriRECIPE-Index is a useful and comprehensive tool for evaluating the nutritional value of recipes and is the first to consider bioactive plant compounds. Further adjustments to different target populations, settings, and cultural backgrounds are possible.

The Processing of Catfish into Nuggets as a Business Opportunity during the Covid-19 Pandemic

Catfish is a food ingredient that is readily widespread and can easily be cultivated, although the community might have relatively limited space. Catfish may also provide several business opportunities for the community amidst the covid-19 pandemic. One potentially profitable business idea is to process catfish into nuggets because nuggets are popular among both children and adults alike. Nuggets can also be used as a practical substitute for side dishes. This activity aims to provide training on how to process catfish into nuggets for the women from PKK (Family Welfare Development/Pembinaan Kesejahteraan Keluarga) and cadre programs in Lidah Wetan Gang VI, Lakarsantri, Surabaya. The program was held in PPT CERIA RT 3 RW 3, Lidah Wetan Gang VI, Lakarsantri, Surabaya. Before the training, all the necessary permits and information were obtained to ensure the program's success. The training activity shows how the catfish nuggets have a shape and texture of typical nuggets with their taste like chicken nuggets. However, what makes the catfish nuggets unique is that they still retain a slight distinctive catfish taste. It is expected that this activity will benefit the community, especially those interested in the catfish processing business.

PEMANFAATAN LARVA BLACKxSOLDIER FLY (HERMETIA ILLUCENS) SEBAGAI PEREDUKSI SAMPAH ORGANIK DENGAN VARIASI JENIS SAMPAH DAN FREKUENSI FEEDING

Sampah sudah menjadi persoalan serius bagi masyarakat. Produksi sampah di dunia semakin meningkat, sedangkan laju pengurangan sampah lebih kecil dari pada laju produksinya, hal ini menyebabkan sampah semakin menumpuk. Berbagai upaya pemanfaatan sampah organik dengan teknologi baru telah dilakukan, salah satunya dengan memanfaatkan larva Black Soldier Fly (Hermetia illucens). Tujuan dari penelitian ini untuk menganalisis besar persentase kemampuan larva BSF dalam mereduksi sampah organik sayuran/buah-buahan dan lauk. Penelitian ini dilakukan dengan metode percobaan skala laboratorium. Sampah organik yang digunakan sebagai sampel adalah sampah yang berasal dari sampah makanan khususnya sampah sayuran/buah-buahan dan lauk dengan frekuensi feeding sekali dalam 3 hari. Analisis data yang digunakan pada penelitian ini yaitu Rancangan Acak Lengkap (RAL) dengan 2 kali replikasi (pengulangan) dan metode analisis yang digunakan adalah Analysis of Variance (ANOVA). Berdasarkan penelitian ini, persentase terbesar reduksi sampah oleh larva BSF sebesar 74% dan berdasarkan persentase yang diperoleh ditentukan bahwa variasi jenis sampah sayuran/buah-buahan dengan frekuensi feeding sekali dalam 3 hari lebih efektif untuk menghasilkan persentase reduksi sampah yang optimal. Kata kunci: frekuensi feeding, jenis sampah, larva BSF, reduksi sampah organik. Waste has become a serious problem for the community. Waste production in the world is increasing, while the rate of waste reduction is smaller than the rate of production, this causes waste to accumulate more. Various efforts to use organic waste with new technology have been carried out, one of which is by utilizing the larvae ofxBlack Soldier Fly (Hermetia illucens). The purpose of this study was to analyze the large percentage of BSF larvae' ability in reducing organic waste of vegetables/fruits and side dishes. This research was conducted by laboratory-scale experimental method. Organic waste used as a sample is garbage derived from food waste, especially vegetable / fruit waste and side dishes with feeding frequency once every 3 days. Data analysis used in this study is Complete RandomIzedxDesign (RAL) with 2 times replication (repetition) and the analysis method used is Analysis of Variance (ANOVA). Based on this study, the largest percentage of waste reduction by BSF larvae is 74% and based on the percentage obtained it is determined that variations in the type of vegetable/fruit waste with feeding frequency once in 3 days are more effective to produce an optimal percentage of waste reduction. Keyword: BSF larvae, feeding frequency, reduction of organic waste, types of waste.

Food consumption patterns among university students in Indonesia during the transition period in new Normal Era of Covid-19 Pandemic

The Covid-19 outbreak that occurred in Indonesia affected all aspects of community life, including students, especially in food consumption patterns. Our study aims to investigate the differences in eating habits of health and non-health students during the transition period to the new normal era. This study used a cross-sectional design with a sample of 5,924 students. The questionnaire was in the form of an e-survey with a google form. The students' diet was obtained using a food frequency questionnaire (FFQ). The Mann Whitney test was used to analyze the differences in dietary patterns between health and non-health majors. There was a significant difference in student consumption patterns including daily eating habits (p = 0.002), consumption of animal side dishes (p = 0.000), vegetable consumption (p = 0.000), water consumption (p = 0.000), changes in eating frequency (p = 0.013) and changes in the amount of food consumed (p = 0.008). There were differences in consumption patterns between students majoring in health and non-health during the transition period. A good diet is needed in increasing immunity in students during the transition period.

Pengembangan Potensi Wisata Gastronomi Halal Di Kabupaten Cianjur

Cianjur Regency is one of West Java's natural resource-rich districts. The purpose of this research is to inventory food and beverages, determine the attractiveness of halal gastronomic tourism in Cianjur Regency, and determine the extent of the Cianjur Regency government's development efforts. is demonstrating a halal gastronomic tour package. Qualitative and quantitative methods are used (mix method research). The data collection techniques used in this study were observation, questionnaires, and interviews. The results of this study were six food classifications, namely side dishes, sepinggan, snacks, souvenirs, chili sauce, and traditional drinks. Cianjur Regency had four major tourist attraction destinations. The government's efforts to develop gastronomic tourism have not been realized, as evidenced by the lack of a work program involving MUI. The Cianjur government is working to promote natural and historical tourism. The development of gastronomic tourism in Cianjur Regency is in Quadrant 1, and the strategy that must be used in this situation is to support an aggressive growth policy (Growth Oriented Strategy) and identify ten development strategies.

Combination of Salt and Rice Ratio on The Nutritional and Microbiological Qualities of Ronto, a Shrimp Fermented Product from Kalimantan, Indonesia

Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This research has been conducted on the combination of salt and rice to enhance the quality of shrimp fermentation products. Various studies have reported that salt in the process of shrimp fermentation affect the product quality. However, the impact from combination of salt and rice in various concentrations to the quality of shrimp fermentation products was not yet known. The purpose of this research was to study the effect of the combination of salt and rice on the quality of shrimp fermented products. The experimental was designed with a Completely Randomized Design Pattern, two factors salt and rice. The three concentrations of salt (10%, 11%, and 12%) and two concentrations of rice (20%, 30%,). The results showed that the concentration of salt and rice was significantly influencing on pH, total volatile bases (TVB-N), water content, ash, and microbiological properties. The condition for the best quality result is a combination of 11% of salt and 30% of rice.

Portion size can be used strategically to increase intake of vegetables and fruits in young children over multiple days: a cluster-randomized crossover trial

Background Although dietary guidelines recommend that vegetables and fruits make up half the diet, it is unclear whether serving vegetables and fruits in larger portions will have sustained effects on children's intake over multiple days. Objective This study tested the effects on children's intake of 2 strategies for increasing the proportion of vegetables and fruits: either adding or substituting extra portions as side dishes at meals and snacks over 5 days. Design In a cluster-randomized crossover design with 3 periods, we provided all meals and snacks for 5 days to 53 children aged 3–5 y in classrooms in their childcare centers. In the Control condition, we served typical portions for all food groups. In the Addition condition we increased portions of low-energy-dense vegetables and fruits by 50% and in the Substitution condition we increased portions of vegetables and fruits by 50% and also reduced portions of other foods by an equivalent weight. Results For vegetables, the Addition strategy increased daily intake compared to Control by 24% (mean ± SEM 12±3 g/d; P = 0.0002) and the Substitution strategy increased intake compared to Control by 41% (22±3 g/d; P < 0.0001). For fruits, consumption increased by similar amounts: Addition by 33% (60±6 g/d) and Substitution by 38% (69±8 g/d; both P < 0.0001). Both strategies increased vegetable and fruit intakes compared to Control across all 5 days (all P < 0.004), although the increase in fruit consumption with Addition declined over time (P < 0.0001). Daily energy intake compared to Control increased by 5% with Addition (57±17 kcal; P = 0.001) but decreased by 6% with Substitution (-64±21 kcal; P = 0.004). Conclusions Both the Addition and Substitution strategies promoted increases in vegetable and fruit intake over 5 days in preschool children. When excess energy intake is a concern, substituting vegetables and fruits for other foods is a better option than simply serving more. This trial was registered as NCT03242863 at https://clinicaltrials.gov/ct2/show/NCT03242863, where the protocol is available.