ArticleBMC nutrition2023
Optimized menu formulation to enhance nutritional goals: design of a mixed integer programming model for the workers' food program in Brazil.
Article in BMC nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Optimizing nursing home menus in Norway from a sustainability and nutritional perspective.Frontiers in nutrition · 2026Article
- SWITCHtoHEALTHY AI-Based Family Nutrition Recommendation System: Promoting the Mediterranean Diet.Nutrients · 2025Article
- An AI-based nutrition recommendation system: technical validation with insights from Mediterranean cuisine.Frontiers in nutrition · 2025Article
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6 authors.
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Abstract
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.
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