Optimized menu formulation to enhance nutritional goals: design of a mixed integer programming model for the workers’ food program in Brazil

Background In Brazil, institutional foodservices are required to meet the recommendations of the Workers? Food Program (WFP), a national public policy used to plan collective menus. The current study aimed to propose a mathematical model to generate a one-month menu that meets the nutritional recomm...

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Vydané v:BMC nutrition Ročník 9; číslo 1; s. 51
Hlavní autori: Padovan, Marina, de Senna, Fernando Ribeiro, Kimura, Juliana Klein, Nascimento, Samara Tortorella, Moretti, Antonio Carlos, Capitani, Caroline Dário
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: London BioMed Central 20.03.2023
Springer Nature B.V
BMC
Predmet:
Beverages
Brazil
Clinical Nutrition
compliance
desserts
Diet
food and nutrition programs
Food programs
food service
Health Promotion and Disease Prevention
Institutional foodservices
Integer programming
Linear programming
Mathematical modeling
Mathematical models
Meals
Medicine
Medicine & Public Health
Menu development
Mixed integer programming
Nutrients
Nutritionists
Planning
Public Health
public policy
texture
Workers’ health
Brazil
Mixed integer programming
Mathematical modeling
Institutional foodservices
Workers’ health
Menu development
ISSN:2055-0928, 2055-0928
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Shrnutí:Background In Brazil, institutional foodservices are required to meet the recommendations of the Workers? Food Program (WFP), a national public policy used to plan collective menus. The current study aimed to propose a mathematical model to generate a one-month menu that meets the nutritional recommendations of the WFP, with low cost and good quality. Methods We considered aspects related to the eating habits of the Brazilian population, spacing of repetitions between the dishes, texture combination, and monotonicity of colors of the dishes served. A mixed integer programming model was built to formulate daily menus for an institutional foodservice for one month. The menu consisted of a base dish, a base dish option, salads (2 options), a protein dish, a protein dish option, a side dish, and a dessert. Results The model ensured compliance with the recommendations proposed by the WFP and the provision of healthy and nutritionally balanced meals. The menu generated met the recommendations of the WFP, with an average of 716.97 kcal/meal, including on average 58.28% carbohydrates, 17.89% proteins, and 24.88% total fats/meal. Conclusion The model used can help in the menu elaboration dynamics of institutional foodservices, optimizing the work of the nutritionist in charge.
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ISSN:2055-0928
2055-0928
DOI:10.1186/s40795-023-00705-0