Fuzzy sets and fuzzy decision making in nutrition

被引：0
|
作者：
B Wirsam
A Hahn
EO Uthus
C Leitzmann
机构：
[1] Albat+Wirsam Software-Vertriebs GmbH,
[2] Institute of Food Science,undefined
[3] University of Hannover,undefined
[4] Human Nutrition Research Center,undefined
[5] USDA,undefined
[6] Institute of Nutritional Sciences,undefined
[7] University of Giessen,undefined
来源：
European Journal of Clinical Nutrition | 1997年 / 51卷
关键词：
Recommended dietary allowances; fuzzy logic; fuzzy sets; fuzzy decision making; optimization; nutrition education;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Objective: This paper demonstrates that a nutrient intake can be described in a differentiated way and can be evaluated by employing fuzzy decision making. It also examines whether fuzzy decision making can simplify nutrition education by small individual improvements in food selection behaviour. Results: The recommendations for nutrient intakes are presented as fuzzy sets, so that the intake of each nutrient can be evaluated by an objective fuzzy value. The evaluation of the harmonic minimum allows, for the first time, that the fuzzy value of an individual nutrient can be stated as a total value. On the basis of individual nutrition assessment, fuzzy logic in connection with fuzzy decision making, allows optimization of meals considering individual food preferences. This makes it possible in nutrition counselling to improve the nutrient intake markedly with relative small changes in food choice. Conclusion: Fuzzy decision making can simplify and optimize nutrition education.
引用
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页码：286 / 296
页数：10
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