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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Published in:	BMC nutrition Vol. 9; no. 1; p. 51
Main Authors:	Padovan, Marina, de Senna, Fernando Ribeiro, Kimura, Juliana Klein, Nascimento, Samara Tortorella, Moretti, Antonio Carlos, Capitani, Caroline Dário
Format:	Journal Article
Language:	English
Published:	London BioMed Central 20.03.2023 Springer Nature B.V BMC
Subjects:	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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Abstract	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.
AbstractList	BackgroundIn 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.MethodsWe 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.ResultsThe 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.ConclusionThe model used can help in the menu elaboration dynamics of institutional foodservices, optimizing the work of the nutritionist in charge. 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. 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. Abstract 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. 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. 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. 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. The model used can help in the menu elaboration dynamics of institutional foodservices, optimizing the work of the nutritionist in charge. 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.BACKGROUNDIn 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.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.METHODSWe 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.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.RESULTSThe 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.The model used can help in the menu elaboration dynamics of institutional foodservices, optimizing the work of the nutritionist in charge.CONCLUSIONThe model used can help in the menu elaboration dynamics of institutional foodservices, optimizing the work of the nutritionist in charge.
ArticleNumber	51
Author	Moretti, Antonio Carlos Nascimento, Samara Tortorella Capitani, Caroline Dário Padovan, Marina de Senna, Fernando Ribeiro Kimura, Juliana Klein
Author_xml	– sequence: 1 givenname: Marina surname: Padovan fullname: Padovan, Marina email: padovanmarina.luiz@gmail.com organization: Multidisciplinary Food and Health Laboratory (LabMAS), School of Applied Sciences, State University of Campinas (UNICAMP) – sequence: 2 givenname: Fernando Ribeiro surname: de Senna fullname: de Senna, Fernando Ribeiro organization: Institute of Mathematics, Statistics and Scientific Computing (IMECC), University of Campinas (UNICAMP), University City – sequence: 3 givenname: Juliana Klein surname: Kimura fullname: Kimura, Juliana Klein organization: Multidisciplinary Food and Health Laboratory (LabMAS), School of Applied Sciences, State University of Campinas (UNICAMP) – sequence: 4 givenname: Samara Tortorella surname: Nascimento fullname: Nascimento, Samara Tortorella organization: Multidisciplinary Food and Health Laboratory (LabMAS), School of Applied Sciences, State University of Campinas (UNICAMP) – sequence: 5 givenname: Antonio Carlos surname: Moretti fullname: Moretti, Antonio Carlos organization: School of Applied Sciences, State University of Campinas – sequence: 6 givenname: Caroline Dário surname: Capitani fullname: Capitani, Caroline Dário organization: Multidisciplinary Food and Health Laboratory (LabMAS), School of Applied Sciences, State University of Campinas (UNICAMP)
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Keywords	Mixed integer programming Mathematical modeling Institutional foodservices Workers’ health Menu development
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Snippet	Background In Brazil, institutional foodservices are required to meet the recommendations of the Workers? Food Program (WFP), a national public policy used to... In Brazil, institutional foodservices are required to meet the recommendations of the Workers? Food Program (WFP), a national public policy used to plan... BackgroundIn Brazil, institutional foodservices are required to meet the recommendations of the Workers? Food Program (WFP), a national public policy used to... BACKGROUND: In Brazil, institutional foodservices are required to meet the recommendations of the Workers? Food Program (WFP), a national public policy used to... Abstract Background In Brazil, institutional foodservices are required to meet the recommendations of the Workers? Food Program (WFP), a national public policy...
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SubjectTerms	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
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Title	Optimized menu formulation to enhance nutritional goals: design of a mixed integer programming model for the workers’ food program in Brazil
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