DEVELOPMENT OF THE SOFTWARE "DIET CALCULUS" BASED ON NUTRITIONAL FACTS OF COOKED PRODUCTS
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Date
2018
Authors
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Journal ISSN
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Publisher
MPUAT, Udaipur
Abstract
Development of software “Diet Calculus” based on nutritional facts of cooked
products”
In the present study software named “Diet Calculus” was developed using nutritional
facts of cooked product analysis. For this purpose an exhaustive review was collected to
prepare a database with nutrition facts of commonly consumed cooked recipes, market
products and the foods that are included in raw form in daily diets. In the present study
software was developed based on nutritive value of cooked products. Therefore it was
planned to conduct the study with value of cooked analyzed nutrients composition and the
software was developed.
The portion size to be used in the software, for this purpose an exhaustive list of
various recipes with their details viz: energy, carbohydrates, protein, fat, vitamins, and
minerals are commonly consuming in different area of country area were prepared. This list
was prepared from the available literature. From this list, those recipes were selected,
availability of nutrition composition on the cooked basis and ingredients were found. An
exhaustive list of ready to eat and market product also were prepared with the nutritional
facts. For the standardization of portion size a total of one hundred women were purposively
selected residing in Udaipur city. A tool was developed to gather information. The general
information of respondents was collected. For the evaluation of portion size it was decided to
use standard unit technique for this pictorial method and weighed food record method were
used.
Overview of results for cereals and millet based food products found a significant (P<0.01)
difference between Suggested Standard Portion Size and mean of portion size and larger size
was observed. Pulses and legume based products found no significant difference while
portion size was larger than Suggested Standard Portion Size. A significant difference was
found for vegetable based food products. Larger portion size was observed for fruits and milk
and milk products while meat and meat products were found smaller size than SSPS.For the
portion size maximum values which have been supported by more than 70 percent of the
home makers they have been taken as it is and for the remaining recipes mean of portion size
were taken. Thus from the survey a standard portion size was obtained for software.
A structure of software was prepared from the software expert. A excel sheet contain
portion size, nutrition composition and ingredient of recipe uploaded in that software structure
by the investigator after getting appropriate training for it. A list of raw food stuffs and market
foods also uploaded in the software containing with their nutrition composition. This software
“Diet Calculus” is an online nutrition analysis software. The software was designed with four
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features to facilitate one user. This software could open any browser. Results of efficacy
assessment of the software features were revealed that layout, nutritional information and
accessibility of the software ranked as good.
Key words: -Nutrition Composition, Portion size, food products, software, SSPS,
Description
DEVELOPMENT THE SOFTWARE "DIET CALCULUS" BASED NUTRITIONAL FACTS OF COOKED PRODUCTS
Keywords
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Citation
Mahajani, K. and Jain S.