foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-1-64-71foodsyst-230Research ArticleСтатьиDevelopment of a personalized diet using the structural optimization methodФормирование персонализированного рациона питания с использованием структурной оптимизацииhttps://orcid.org/0000-0002-4079-6950ЛисицынА. Б.LisitsynA. B.

Лисицын Андрей Борисович — доктор технических наук, профессор, академик РАН, Научный руководитель

109316, Москва, ул. Талалихина, 26

Тел.: +7–495–676–95–11

Andrey B. Lisitsyn, Doctor of Technical Sciences, Professor, Academician of the Russian Academy of Sciences, Scientific Supervisor

26, Talalikhina, 109316, Moscow

Тел.: +7–495–676–95–11 (109)

info@fncps.ruhttps://orcid.org/0000-0003-4298-0927ЧернухаИ. М.ChernukhaI. M.

Чернуха Ирина Михайловна  — доктор технических наук, профессор, академик РАН, главный научный сотрудник, Руководитель Отдела координации инициативных и международных проектов

109316, Москва, ул. Талалихина, 26

Тел.: +7–495–676–95–11

Irina M. Chernukha, Doctor of Technical Sciences, Professor, Academicianтof the Russian Academy of Sciences, Principal Researcher, Head of the Department for Coordination of Initiative and International Projects

26, Talalikhina, 109316, Moscow

Тел.: +7–495–676–95–11 (109)

imcher@inbox.ruhttps://orcid.org/0000-0002-8313-4105НикитинаМ. А.NikitinaM. А.

Никитина Марина Александровна — доктор технических наук, доцент, ведущий научный сотрудник, руководитель направления Центра экономико-аналитических исследований и информационных технологий

109316, Москва, ул. Талалихина, 26

Тел.: +7–495–676–95–11

Marina A.  Nikitina, Doctor of Technical Sciences, Docent, Leading Scientific Worker, Head of the Direction of Information Technologies of the Center of Economic and Analytical Research and Information Technologies

26, Talalikhina, 109316, Moscow

Тел.: +7–495–676–95–11 (109)

m.nikitina@fncps.ruФедеральный научный центр пищевых систем им. В. М. ГорбатоваРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation202309042023616471Copyright © Lisitsyn A.B., Chernukha I.M., Nikitina M.А., 20232023Лисицын А.Б., Чернуха И.М., Никитина М.А.Lisitsyn A.B., Chernukha I.M., Nikitina M.А.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/230

The design of a human personalized diet considering a variety of different factors is associated with system analysis and formalization of data and knowledge, as well as with the development of digital technologies. The paper presents the methodology of optimization and formation of personalized diets based on structural-parametric modeling. The proposed approach allows solving the following tasks: 1)  to analyze the daily diet or individual meals (breakfast, lunch, afternoon snack, dinner, additional meals or snacks) with a known quantitative set of finished products in terms of energy value and chemical composition in order to reveal dietary disorders; 2)  to calculate quantity of products optimal for a meal from the fixed list, thereby composing an individual reference diet with regard to the mental and physical activities, nutritive status of a consumer and economic aspects; 3) to optimize a diet depending on the task at hand by selecting a group of finished products from a complete or selected list of archival data, equally taking into account all the necessary parameters; 4) to adjust the diet taking into account dietary deviations in certain parameters of the chemical composition and energy value by additional introduction of special purpose products with the increased biological value, multivitamin and multivitamin-mineral supplements, as well as natural bioactive substances.

Конструирование персонализированного рациона питания человека с учетом многообразия различных факторов связано с системным анализом и формализацией накопленных данных и знаний, а также с развитием цифровых технологий. В работе представлена методология оптимизации и формирования персонализированных рационов питания на основе структурно-параметрического моделирования. Предлагаемый подход позволяет решать следующие задачи: 1) анализировать суточный рацион или отдельные приемы пищи (завтрак, обед, полдник, ужин, дополнительные приемы пищи (перекус)) с известным количественным набором готовых продуктов по энергетической ценности и химическому составу с целью выявления диетических нарушений; 2) рассчитывать оптимальное для приема пищи количество продуктов из фиксированного перечня, тем самым составляя индивидуальный эталонный рацион с учетом умственной и физической нагрузки, нутритивного статуса потребителя, а также экономических аспектов; 3) оптимизировать рацион в зависимости от поставленной задачи путем подбора группы готовых продуктов из полного или избранного перечня архивных данных, равнозначно учитывая при этом все необходимые параметры; 4) корректировать рацион питания с учетом диетических отклонений по отдельным параметрам химического состава и энергетической ценности за счет дополнительного введения продуктов повышенной биологической ценности специального назначения, поливитаминных и поливитаминно-минеральных препаратов, а также природных биологически активных веществ.

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The authors declare that there are no conflicts of interest present.