Balancing food compositions according to the complete protein profile in a personalized nutrition system

Abstract

The article emphasizes the importance of the qualitative composition of protein in the diet. The authors propose to classify the protein into three main groups according to the concept of a reference (complete) protein. To solve the problem of blending in order to obtain a rational mixture for a given profile of the reference protein, a mathematical model is considered. Two variants of the criterion for forming the optimal blend are described. In the Builder C++ 6.0 software environment, an algorithm and a calculation program are implemented. An example of the implementation of the proposed mathematical apparatus is demonstrated in the preparation of a food composition consisting of five components of plant origin. The analysis of alternative variants showed that the minimum score of the first composition is 1.0 (the first criterion), the second is 0.82; the proportion of the reference protein in the mixture is 15.3 and 14.1, respectively, for the first and second criteria.