Principal approaches to design and optimization of a diet for targeted consumer groups

Abstract

The nutritional status is one of the main factors determining health and preservation of the nation’s gene pool. Experts consider 76% of people’s deaths to be caused by noncommunicable diseases namely cardiac diseases (56,7%), different types of tumors (14,4%), lung diseases (3,7%) and diabetes (1,5%). Great part of the abo-venamed diseases are associated with a deficiency or excess of certain components in the daily diet of a person. About half of the people deaths under the age of 70 linked to inadequate nutrition. One of the main prerequisites for the human health is its optimal diet, which should contain essential amino and fatty acids, vitamins and various trace elements. It is upon achievement of the optimal nutrition structure that high performance capabilities and primary prophylaxis of many diseases are ensured, immunoresistance is increased and organism defense against an impact of unfavorable environmental factors is strengthened. A solution to the problem of proper nutrition that corresponds to the requirements and possibilities of the human organism and is balanced by all indicators of nutritional and biological value is linked with the development and processing of big data and knowledge bases. They contain information that reflects the choice of individual (or personalized) diets and nutrition regimes with consideration for age factors, physiological status, medico-biological requirements, regional conditions, peculiarities in food consumption as well as for sources of disorders of the immune status. Difficulties in optimal decision-making solution is linked with many different factors. Firstly, with the probabilistic dispersion of characteristics and properties of biological raw material. Secondly, with individuality of the physiological peculiarities of the organism requiring in each case individual selection and correction of ration models taking into account structural relationships and restrictions at the component, elemental and monostructural levels. The paper shows the use of the information technologies realized by the methods of multi-criteria optimization and mathematical programming, which allow structuring the obtained set of alternatives, correct and/or construct an optimal diet.