Bibliografias temáticas / Personalized food

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Literatura científica selecionada sobre o tema "Personalized food"

Autor: Grafiati

Publicado: 24 de agosto de 2024

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Artigos de revistas sobre o assunto "Personalized food"

Park, Seon Kyeong, e Jae-Ho Park. "Personalized food based on genomics". Food Science and Industry 56, n.º 4 (31 de dezembro de 2023): 290–300. http://dx.doi.org/10.23093/fsi.2023.56.4.290.

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Zhao, Haiming, Jufeng Wang, Xiaoyu Ren, Jingyuan Li, Yong-Liang Yang e Xiaogang Jin. "Personalized food printing for portrait images". Computers & Graphics 70 (fevereiro de 2018): 188–97. http://dx.doi.org/10.1016/j.cag.2017.07.012.

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Horiguchi, Shota, Sosuke Amano, Makoto Ogawa e Kiyoharu Aizawa. "Personalized Classifier for Food Image Recognition". IEEE Transactions on Multimedia 20, n.º 10 (outubro de 2018): 2836–48. http://dx.doi.org/10.1109/tmm.2018.2814339.

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Thongsri, Nattaporn, Pattaraporn Warintarawej, Santi Chotkaew e Wanida Saetang. "Implementation of a personalized food recommendation system based on collaborative filtering and knapsack method". International Journal of Electrical and Computer Engineering (IJECE) 12, n.º 1 (1 de fevereiro de 2022): 630. http://dx.doi.org/10.11591/ijece.v12i1.pp630-638.

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Food recommendation system is one of the most interesting recommendation problems since it provides data for decision-making to users on selection of foods that meets individual preference of each user. Personalized recommender system has been used to recommend foods or menus to respond to requirements and restrictions of each user in a better way. This research study aimed to develop a personalized healthy food recommendation system based on collaborative filtering and knapsack method. Assessment results found that users were satisfied with the personalized healthy food recommendation system based on collaborative filtering and knapsack problem algorithm which included ability of operating system, screen design, and efficiency of operating system. The average satisfaction score overall was 4.20 implying that users had an excellent level of satisfaction.

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BETHKE, Malte, Lavinia MURESAN e Monica TRIF. "OFTIFEL PERSONALIZED NUTRITIONAL CALCULATOR". Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, n.º 2 (28 de novembro de 2016): 151. http://dx.doi.org/10.15835/buasvmcn-fst:12270.

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A food calculator for elderly people was elaborated by Centiv GmbH, an active partner in the European FP7 OPTIFEL Project, based on the functional requirement specifications and the existing recommendations for daily allowances across Europe, data which were synthetized and used to give aims in amounts per portion. The OPTIFEL Personalised Nutritional Calculator is the only available online tool which allows to determine on a personalised level the required nutrients for elderly people (65+). It has been developed mainly to support nursing homes providing best possible (personalised) nutrient enriched food to their patients. The European FP7 OPTIFEL project “Optimised Food Products for Elderly Populations” aims to develop innovative products based on vegetables and fruits for elderly populations to increase length of independence. The OPTIFEL Personalised Nutritional Calculator is recommended to be used by nursing homes.

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Zeisel, Steven H. "Precision (Personalized) Nutrition: Understanding Metabolic Heterogeneity". Annual Review of Food Science and Technology 11, n.º 1 (25 de março de 2020): 71–92. http://dx.doi.org/10.1146/annurev-food-032519-051736.

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People differ in their requirements for and responses to nutrients and bioactive molecules in the diet. Many inputs contribute to metabolic heterogeneity (including variations in genetics, epigenetics, microbiome, lifestyle, diet intake, and environmental exposure). Precision nutrition is not about developing unique prescriptions for individual people but rather about stratifying people into different subgroups of the population on the basis of biomarkers of the above-listed sources of metabolic variation and then using this stratification to better estimate the different subgroups’ dietary requirements, thereby enabling better dietary recommendations and interventions. The hope is that we will be able to subcategorize people into ever-smaller groups that can be targeted in terms of recommendations, but we will never achieve this at the individual level, thus, the choice of precision nutrition rather than personalized nutrition to designate this new field. This review focuses mainly on genetically related sources of metabolic heterogeneity and identifies challenges that need to be overcome to achieve a full understanding of the complex interactions between the many sources of metabolic heterogeneity that make people differ from one another in their requirements for and responses to foods. It also discusses the commercial applications of precision nutrition.

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Karabay, Aknur, Arman Bolatov, Huseyin Atakan Varol e Mei-Yen Chan. "A Central Asian Food Dataset for Personalized Dietary Interventions". Nutrients 15, n.º 7 (31 de março de 2023): 1728. http://dx.doi.org/10.3390/nu15071728.

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Nowadays, it is common for people to take photographs of every beverage, snack, or meal they eat and then post these photographs on social media platforms. Leveraging these social trends, real-time food recognition and reliable classification of these captured food images can potentially help replace some of the tedious recording and coding of food diaries to enable personalized dietary interventions. Although Central Asian cuisine is culturally and historically distinct, there has been little published data on the food and dietary habits of people in this region. To fill this gap, we aim to create a reliable dataset of regional foods that is easily accessible to both public consumers and researchers. To the best of our knowledge, this is the first work on the creation of a Central Asian Food Dataset (CAFD). The final dataset contains 42 food categories and over 16,000 images of national dishes unique to this region. We achieved a classification accuracy of 88.70% (42 classes) on the CAFD using the ResNet152 neural network model. The food recognition models trained on the CAFD demonstrate the effectiveness and high accuracy of computer vision for dietary assessment.

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Nikitina, Marina, e Irina Chernukha. "Personalized nutrition and “digital twins” of food". Potravinarstvo Slovak Journal of Food Sciences 14 (28 de maio de 2020): 264–70. http://dx.doi.org/10.5219/1312.

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Mathematization of research is one of the most effective methods of virtual substantiation of foodstuff recipe and technology. This approach allows creating a product that meets consumer's individual needs, i.e. personalized foodstuff (ethnicity, cultural preferences, regional and environmental characteristics, lifestyle), and at the same time reducing the time and cost of decision-making. The article discusses the hypothesis that the “digital twin” of a food product is a virtual model of the product, namely its mathematical model (simulation model). A simulation model is a logical and mathematical description of a food product that is used to conduct a computerized experiment in order to design desired characteristics and properties. The “digital twin” combines all variety of factors from chemical composition, functional and technological properties to organoleptic indicators. The application of the “digital twin” model of the foodstuff will allow: (1) reacting quickly to changes in the composition, properties and types of raw ingredients, (2) adjusting the product recipe in response to changes in consumer preferences, (3) designing products with a given chemical composition, nutritional value and functional orientation, (4) creating functional, specialized products taking into account the metabolism of nutrients (ethnicity, cultural preferences, health status and clinical factors). Products adapted to the needs of small categories of people will help reducing the risks for those who already have diseases, and will meet the needs of those who would like to make their diet more appropriate to individual needs. The proposed approach to creating a model of the “digital twin” of the foodstuff includes several stages. The first stage involves optimization of the nutritional and biological value of the designed product. The second stage is related to designing the food product’s structural forms. But even if the recipe of a food product is optimally selected in the first stage, it does not guarantee its transformation during processing into a stable system with the required structural, mechanical, functional and technological parameters. Evaluation of the developed food product’s efficiency is possible only by analysing numerous and various parameters and indicators. It is convenient to generalize (convolute) many parameters and indicators into a single quantitative dimensionless indicator. To assess the quality and adequacy of the food product, it is suggested to use an integral indicator in the form of additive convolution – the ‘functional’ of the food product quality.

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Jeon, Yoomin, Jung-Hyun Won, David Seung U. Lee, Suyeon Hong, Yu-Jin Paek, BeLong Cho e Howard Lee. "Development of a Questionnaire for the Personalized Health Functional Food". Korean Journal of Health Promotion 22, n.º 1 (30 de março de 2022): 26–39. http://dx.doi.org/10.15384/kjhp.2022.22.1.26.

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Background: This study describes the development of a multi-dimensional questionnaire for the personalized recommendation of health functional foods.Methods: The questionnaire was designed to include two parts: common and detailed. Each question was formulated based on clinical evidence and physician-administered diagnostic tools provided by reputable sources such as government agencies and medical institutions. The common questions were intended to assess overall health status. The detailed questions were organized into 28 categories based on the classification of health functional foods’ health claims by the Ministry of Food and Drug Safety. Each question’s response was evaluated on a scale from 0 to 1. The final score of each category was calculated as the sum of the scores normalized by the number of questions in each category. Two expert physicians in health functional food assessed the content validity of the questionnaire, and the questionnaire was revised accordingly.Results: A total of 31 common questions evaluated overall health conditions based on demographic information, medical history, allergies, prescription medicines, dietary habits, and lifestyle. A question that surveys interest areas was also included to let the responders choose up to three categories for the detailed question part. A total of 173 detailed questions assessed risk factors and symptoms relevant to each health claim.Conclusions: This questionnaire recommends health functional foods by measuring health risks and symptoms, following the classification of health functional foods by the Ministry of Food and Drug Safety. This questionnaire may serve as an evidence-based information collecting tool for a personalized health functional foods recommendation system.

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TRIF, Monica, Lavinia MURESAN e Malte BETHKE. "Personalised nutritional powder for elderly developed in OPTIFEL European Project". Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, n.º 2 (28 de novembro de 2016): 149. http://dx.doi.org/10.15835/buasvmcn-fst:12271.

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A personalized nutritional powder for elderly containing minerals and vitamins was developed by CENTIV GmbH for further applications in the FP7 European OFTIFEL project by designing and processing of novel food products such as nutrient dense smoothie products. The amount of the powder used for each person, in each product, is calculated using a food calculator, which was developed within the same FP7 European OFTIFEL project, named OPTIFEL Personalised Nutritional Calculator.The personalized nutritional powder consisting of several minerals and vitamins, has been agglomerated in a Fluid Bed Dryer using maltodextrin as carrier, in order to obtain a higher solubility, homogenization of all the nutrients, a desired supplement with a neutral taste, free of color and which can be added in any drinks or food matrix for enrichment in a certain concentration. It will not influence the final taste and has great solubility.Developing innovative food and services tailored to elderly populations is a new challenge for key players involved in food industry and catering. The population targeted by the OPTIFEL project is elderly cooking at home or making use of meal-on-wheels services for whom the project will develop food products adapted to their taste, habits, needs and constraints.

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Mais fontes

Teses / dissertações sobre o assunto "Personalized food"

Portanguen, Stéphane. "Texturation d'une matrice protéique en vue de la conception d'un aliment fonctionnel par impression 3D". Electronic Thesis or Diss., Université Clermont Auvergne (2021-...), 2023. http://www.theses.fr/2023UCFA0143.

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Ce travail de thèse s'inscrit dans un contexte démographique mondial en évolution. En effet, des solutions nutritionnelles sont à développer pour pallier au vieillissement de la population, dont une conséquence est le nombre croissant de personnes présentant des déficiences masticatoires. La texturation d'aliments, riches en protéines de bonne qualité nutritionnelle, est un point essentiel pour une bonne mastication et pour une assimilation optimale des nutriments, mais également pour l'acte et le plaisir de manger.L'impression 3D alimentaire est une des voies de recherche possibles pour concevoir de nouveaux aliments fonctionnels à destination des personnes fragiles. Afin de correspondre aux problématiques sociétales actuelles, ces aliments doivent être sains, personnalisés et socialement acceptables. Pour répondre à ce cahier des charges ambitieux, une approche en quatre étapes a été utilisée dans ce travail de thèse :1) Le développement d'une imprimante 3D parfaitement adaptée à la mise en œuvre de matrices carnées. La maîtrise des paramètres d'impression permet désormais de proscrire l'utilisation d'agents de texture et donc, de concevoir des aliments dont la formulation est plus simple et plus naturelle ;2) Afin de potentialiser la structure des aliments imprimés et d'élargir la gamme des textures possibles, la réaction de glycation a été étudiée et appliquée à un milieu modèle à base de gélatine. Cette matière première a révélé toute sa complexité lors de la mise en œuvre de la réaction, nécessitant une étude d'élucidation des mécanismes mis en jeu. Ainsi, il a été montré que la teneur en eau initiale et l'indice Bloom de la gélatine, en influençant de façon notable la structure secondaire de la gélatine, conditionnaient fortement le devenir de la réaction de glycation ;3) Les personnes présentant une déficience masticatoire peuvent également souffrir d'un déficit de salivation. Cette troisième partie du travail de thèse a donc consisté à étudier les propriétés rhéologiques de matrices riches en protéines animales, mais aussi la façon d'incorporer un substitut salivaire naturel directement dans l'aliment pour optimiser les propriétés d'extrusion des matrices. Cet aliment fonctionnel, à base de protéines et de mucilage de graines de lin, permettra de lubrifier la cavité buccale et donc, de réduire les douleurs et les risques de fausses routes lors de la mastication et de l'ingestion par des personnes souffrant de xérostomie, d'hyposialie et de dysphagie ;4) Le couplage de la conception d'un nouvel aliment fonctionnel et d'un procédé de rupture tel que l'impression 3D peut engendrer un phénomène de néophobie, voire de rejet, de la part des consommateurs. La quatrième partie de ce travail s'est attachée à initier une approche sociologique visant à évaluer l'acceptabilité sociale de ce nouveau procédé, sur la base de nouvelles collaborations entre les Sciences du Vivant et les Sciences Humaines & Sociales.Les prochains travaux vont consister déterminer le mode de post-traitement le plus adapté au respect des propriétés de l'aliment, à en caractériser les propriétés nutritionnelles et, à définir et à appliquer les méthodes nécessaires pour assurer les qualités sanitaires et organoleptiques des aliments fonctionnels
This thesis is part of a rapidly changing of worldwide demographic context. Indeed, nutritional solutions need to be developed to offset the ageing of the population, one of the consequences of which is the growing number of people with masticatory deficiencies. The texturing of foods, rich in proteins of good nutritional quality, is essential for good mastication and optimal assimilation of nutrients, but also for the act and pleasure of eating.3D food printing is one of the possible research ways for designing new functional foods for frail people. To meet current societal challenges, these foods need to be healthy, personalized and socially acceptable. To meet these ambitious specifications, a four-stage approach was used in this thesis work:1) The development of a 3D printer perfectly suited to the use of meat matrices. By controlling the printing parameters, we can now avoid the use of texturizing agents, enabling us to design foods with simpler and more natural formulations;2) In order to potentiate the structure of printed foods and extend the range of possible textures, the glycation reaction was studied and applied to a gelatin-based model medium. This raw material revealed all its complexity when the reaction was implemented, necessitating a study to elucidate the mechanisms involved. It was shown that the initial water content and Bloom index of the gelatin, by significantly influencing the secondary structure of the gelatin, strongly conditioned the fate of the glycation reaction;3) People with masticatory deficiencies may also suffer from salivary deficiencies. This third part of the thesis therefore involved studying the rheological properties of matrices rich in animal proteins, as well as how to incorporate a natural saliva substitute directly into the food in order to optimize the extrusion properties of the matrices. This functional food, based on flax protein and mucilage, will lubricate the oral cavity, reducing pain and the risk of wrong way during chewing and swallowing in people suffering from xerostomia, hyposialia and dysphagia;4) Coupling the design of a new functional food with a disruptive process such as 3D printing can lead to neophobia, or even rejection, on the part of consumers. The fourth part of this work aims to initiate a sociological approach designed to assess the social acceptability of this new process, drawing on new collaborations between the Life Sciences and the Human and Social Sciences.Future work will focus on determining the post-processing method best suited to respecting the food's properties, characterizing its nutritional properties, and defining and applying the methods needed to guarantee the sanitary and organoleptic qualities of functional foods

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Wilkins, Julianne G. "Knowledge and Perception of College Students Toward Genetic Testing for Personalized Nutrition Care". Kent State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=kent1491906065477344.

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Tarasov, Stanislav. "Business solution for a food service company based on a modern nutrition concept (case of Russia)". Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-114364.

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Increasing level of public concerns about ageing and obesity problems accompanied by the advent of more and more health conscious consumers have put a priority on the health and wellness industry development which has started transformation from a niche category towards the mainstream. As a human being is an individual with unique known characteristics (like age, gender, health state, lifestyle) and less known characteristics like a genetic predisposition, the nutrition plan should be designed around these characteristics. Being aware of genetic predisposition of an individual allows to develop the appropriate health strategy for the particular individual. A systematization of these individual programs would support the development of a new generation of health practitioners. Russia is experiencing serious demographic problems with decreasing population and low life expectancy; high mortality rate from heart diseases and quite high obesity rates. It is expected that nutrigenomics concepts can be successfully developed in Russia due to its solid scientific base, relatively high level of medicine and the ever increasing awareness of the need for a healthy quality life especially within young generation. The goal of the thesis therefore is to analyze the key trends in the global and Russian food industries and develop a business idea of commercializing the personalized nutrition concept in the Russian food service market.

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Bugarin, Castillo Yurixy. "Évaluation instrumentale et sensorielle des produits alimentaires pour la gestion des troubles salivaires et de la déglutition". Electronic Thesis or Diss., université Paris-Saclay, 2024. http://www.theses.fr/2024UPASB023.

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Les troubles de la déglutition sont l'une des principales causes de malnutrition et de déshydratation chez les personnes âgées. Cette étude présente une boîte à outils de méthodes précliniques pour évaluer les produits alimentaires destinés à pallier les symptômes des troubles de la salivation et de la déglutition. Une première illustration de cette approche concerne la conception de substituts salivaires naturels (SSN) et d'aliments semi-liquides à texture adaptée. Différents extraits naturels ont été produits et comparés à la salive humaine en termes de propriétés rhéologiques en cisaillement et en extension, ce qui a permis de sélectionner des formulations naturelles à base d'extraits de graines de lin au fort potentiel. La capacité de ces formulations à limiter les résidus oraux après déglutition a été confirmée à l'aide d'un simulateur de déglutition soft-robotique in vitro et par analyse sensorielle. L'impression 3D alimentaire a été aussi utilisée pour produire des aliments avec aux structures contrôlées afin d'adapter la texture d‘aliments solides. Une gamme intéressante de propriétés mécaniques a été obtenue. Les performances des NSS en matière d'hydratation et de lubrification de ces structures imprimées en 3D ont également été explorées in vitro.Cette étude démontre i) la pertinence de ces ou-tils précliniques, y compris les expériences in vitro simulant différents aspects de la transformation orale des aliments, pour faciliter le développement de produits alimentaires personnalisés et aliments destinés à des fins médicales spéciales ii) le fort potentiel des extraits de graines de lin comme SSN ou agent texturant, grâce à leurs propriétés rhéologiques et pouvoir lubrifiant et iii) l'intérêt de contrôler la structure des aliments par impression 3D, pour moduler leurs propriétés mécaniques et leur hydratation
Swallowing disorders, also known as dysphagia, are a leading cause of malnutrition and dehydration for older people. In this study, a toolbox of preclinical methods is developed to evaluate food products to manage swallowing disorders and xerostomia, the dry mouth sensation induced by the alteration of salivary flow rate.As a first illustration of the use of these preclinical tools, different natural extracts were produced and compared to human saliva, in terms of both shear and extensional rheological properties. The most promising formulations, obtained from flaxseed extracts, were used to formulate natural salivary substitutes (NSS) and texture adapted semi liquid foods, to promote lubrication and address the needs of people suffering from xerostomia. In addition, the ability of NSSs and modified semi liquid foods to limit post-swallowing oral residues was determined with an in vitro soft-robotic swallowing simulator and con-firmed by sensory analysis on healthy subjects.Three-dimensional printing was used to produce foods with controlled structures, resulting in different yielding behaviors, paving the way to texture adaptation to manage sarcopenia. NSS performance in terms of hydration and lubrication of these 3D-printed structures was also explored, in vitro.This study highlights i) the relevance of this pre-clinical toolbox, including the in vitro experiments simulating food oral processing, to support the development of personalized food products and food for special medical purposes ii) the peculiar rheological properties and lubricity of flaxseed ex-tracts and their strong potential as a NSS or texture modifier, and iii) the interest of controlling food structure via 3D printing to modulate food hydration and the mechanical and yielding behavior

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Gibson, Kellie Sarah. "Personalised foot orthoses for early rheumatoid arthritis patients (PO4RA)". Thesis, Glasgow Caledonian University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.674849.

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Palomino, Floriano Claudia Ximena. "Uso del framework digital “see-think-do-care” en la comunicación digital de marcas de tienda online para la recordación de marca: Caso Lumingo". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655984.

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Actualmente, diversos frameworks facilitan la comunicación y contenido de calidad al consumidor. Con el crecimiento del e-commerce, se busca elegir un framework que ayude a generar contenido publicitario relevante que cautive al consumidor y cumplir objetivos de comunicación. La investigación tiene como objetivo explicar de qué manera repercute el framework digital “see-think-do-care” en la recordación de marca de Lumingo dentro de su comunicación digital. Un estudio cualitativo compuesto por hombres entre 18 a 25 años de la zona 7 de Lima Metropolitana identificó la recordación de Lumingo en la categoría e-commerce. Los hallazgos obtenidos dentro de la población en base al caso específico planteado indicaron la no recordación de marca según la publicidad y contenido digital observado en base a sus intenciones de compra, por lo que tampoco una claridad definitiva sobre la fase que aporte a la recordación de Lumingo, repercutiendo en percepciones negativas hacia la marca al hallar este contenido poco relevante o único, incluso invasivo. La población busca contenido informativo y divertido que logre empatía y cautivarlos, lo que ha generado mayor afinidad con otras marcas de e-commerce.
Currently, several frameworks facilitate quality communication and content towards the consumer. With the exponential growth of e-commerce, it is sought to be able to captivate the consumer effectively and to choose an ideal framework that helps to generate relevant advertising content and fulfill communication objectives. This research aims to explain how the “see-think-do-care” digital framework impacts on Lumingo's brand awareness within its digital communication. A qualitative study made up of men between 18- and 25-years old from zone 7 of Metropolitan Lima identified Lumingo’s brand recall within the e-commerce category. The findings obtained within the chosen population, based on the specific case, indicated the lack of brand awareness according to the digital advertising observed based on their purchase intentions, so there is also no clarity on the phase that contributes to Lumingo’s awareness, strengthening negative perceptions towards the brand after interpreting this content as irrelevant nor unique, in certain occasions invasive, generating greater affinity with other brands within the category.
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Amaro, Ingaroca Hilary Yeichem, Hernández Danny Ester Castro, Paucarmayta Lya Maribeth Centeno, Carcelen Janet Denisse Pazos e López Briggitte Sharon Valentin. "Proyecto Palante Postulante". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656842.

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Participar en un proceso de selección puede llegar a ser exhaustivo, pues la incertidumbre por conocer los resultados puede generar ansiedad. Además, si nos enfocamos en los jóvenes que se encuentran en búsqueda de su primera oportunidad laboral, la incertidumbre aumenta, ya que en la mayoría de casos, estos carecen de preparación para afrontar exitosamente los procesos de selección, por lo que finalmente no llegan a ser contratados. Es por ello que nace la idea de Palante Postulante, la cual tiene como principal objetivo dar solución a dicha problemática. El proyecto Palante Postulante consiste en demostrar la viabilidad de crear una plataforma web para personas de 18 a 25 años de Lima Metropolitana, que han sido rechazadas durante el proceso de búsqueda de empleo y buscan un soporte emocional y asesorías personalizadas para ser más empleables. Por medio de esta investigación fue posible identificar que los postulantes no se sienten preparados para afrontar un nuevo proceso de selección y desean controlar mejor sus emociones y ansiedad durante esta etapa. Para llevar a cabo este proyecto, se realizó un análisis del segmento de clientes, socios claves, competidores, estructura de costos, entre otros. Asimismo, se desarrolló el Plan Financiero, el cual nos permitió identificar que tan factible es el proyecto. Estos contienen información relevante para la puesta en marcha del proyecto. Finalmente, luego de la proyección, se estima que se recupere la inversión en el mes 20 y que el proyecto sí genera valor.
Participating in a selection process can be exhausting, as the uncertainty of knowing the results can generate anxiety. In addition, if we focus on young people who are looking for their first job opportunity, the uncertainty increases, since in most cases, they lack the preparation to successfully face the selection processes, so they are not hired. That is why the idea of Palante Postulante was born, whose main objective is to provide a solution to this problem. The Palante Postulante project consists of demonstrating the feasibility of creating a web platform for people between 18 and 25 years of age in Metropolitan Lima, who have been rejected during the job search process and are looking for emotional support and personalized advice to become more employable. Through this research it was possible to identify that applicants do not feel prepared to face a new selection process and wish to better control their emotions and anxiety during this stage. To carry out this project, an analysis of the customer segment, key partners, competitors, cost structure, among others, was carried out. Likewise, a Financial Plan was developed, which allowed us to identify the feasibility of the project. These contain relevant information for the implementation of the project. Finally, after the projection, it is estimated that the investment will be recovered in month 20 and that the project will generate value.
Trabajo de investigación

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Llontop, Céspedes Diego. "Fuentes del pensamiento dialéctico en la teoría de la personalidad de Pedro Ortiz Cabanillas". Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2007. https://hdl.handle.net/20.500.12672/163.

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En el Perú, Pedro Ortiz Cabanillas ha venido desarrollando una labor notable en el campo teórico de la Psicología, la cual no tiene parangón en la historia de esta disciplina en nuestro país. Su esfuerzo se puede ubicar dentro del paradigma dialéctico al cual hacemos mención. Este esfuerzo teórico intenta superar el dualismo a través de una explicación dialéctica de la vida, la cual incluye en etapas graduales, el desarrollo desde los organismos celulares hasta el psiquismo inconsciente de los animales, teniendo como escalón más elevado, el psiquismo conciente de los hombres, quienes establecen la información social, concepción fundamental sobre la cual gira su noción social del hombre. Su obra escrita se remonta al año de 1994, con la publicación de “El Sistema de la Personalidad” y se prolonga hasta el presente año con la publicación de “Introducción a la medicina, El examen psicológico integral”. Dentro de este corto período se publican obras fundamentales que amplían la exposición de su visión dialéctica del hombre. Debido al breve período desde el cual su visión teórica se ha expuesto al público, son pocos los estudios que sobre su obra se han realizado. Esta investigación pretende ser uno de los primeros estudios sistemáticos que se realicen sobre el tema.
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Luna, Aroni Luis Miguel, Canta Jesús Yori e Cosme Felix Amed Flores. "Proyecto empresarial de asesoría financiera personalizada - Solucorp". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/656453.

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En el siguiente proyecto de negocio SOLUCORP, se plantea mostrar la viabilidad económica que ofrecería sus servicios de asesoría en gestión financiera y reinserción al sistema financiero, está dirigida a personas que están con mala calificación en el sistema financiero y quieren obtener una nueva oportunidad del departamento de Lima, inicialmente a las personas localizadas al sur de la ciudad de Lima. En el trayecto se han identificado las diferentes variables que hay en nuestros futuros clientes que desean reinsertarse al sistema financiero uno de ellos es la falta de educación financiera la cual los hace caer en deudas por ello surge nuestra propuesta de valor la cual es crear una empresa de Asesoramiento para la reinserción al sistema financiero y dando consejos en el manejo de las finanzas a nuestros clientes para que tomen buenas dediciones en el ámbito financiero. Donde la diferenciación con nuestros competidores es brindarle la asesoría de por vida después de haber tomado el servicio con nosotros. Asimismo, post liquidación de la deuda, nos encargaremos sin costo alguno que una entidad financiera le otorgue una tarjeta de crédito para que vuelva a generar un historial crediticio positivo. Y lo que SOLUCORP desea ser la empresa de asesoría y educación financiera líder en el sector, posicionándonos como la mejor alternativa para los clientes, logrando su fidelidad al brindar un servicio de calidad que contribuya con su desarrollo económico y una mejor salud financiera.
In the following SOLUCORP business project, it is proposed to show the economic viability that its advisory services in financial management and reintegration into the financial system would offer, it is aimed at people who were at INFOCORP and want to obtain a new opportunity from the department of Lima, initially to people located south of the city of Lima. Along the way, the different variables that exist in our future clients who wish to re-enter the financial system have been identified, one of them is the lack of financial education which makes them fall into debt, so our value proposition arises, which is to create a company. Advice for reintegration into the financial system and giving advice on managing finances to our clients so that they make good decisions in the financial field. Where the differentiation with our competitors is to provide you with advice for life after taking the service with us. Also, after debt settlement, we will arrange at no cost for a financial institution to grant you a credit card so that it can once again generate a positive credit history. And what SOLUCORP wants to be the leading financial education and advisory company in the sector, positioning ourselves as the best alternative for clients, achieving its loyalty by providing a quality service that contributes to its economic development and better financial health.
Trabajo de investigación

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Allan, Richard. "Foot orthoses in individuals with knee osteoarthritis : biomechanical and clinical effects of a personalised intervention approach". Thesis, Glasgow Caledonian University, 2017. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.726781.

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Livros sobre o assunto "Personalized food"

Essa, M. Mohamed, e M. Walid Qoronfleh, eds. Personalized Food Intervention and Therapy for Autism Spectrum Disorder Management. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30402-7.

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Winick, Myron. Your personalized health profile: Choosing the diet that's right for you. New York: Morrow, 1985.

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Khader, Dina. The food combining/blood type diet solution: A personalized diet plan and cookbook for each blood type. Los Angeles: Keats Pub., 2000.

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Diaz, Sara Diana Garduno. Personalized Food: From Home Cooking to the Food Industry. Arcler Education Inc, 2020.

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Diaz, Sara Diana Garduno. Personalized Food: From Home Cooking to the Food Industry. Arcler Education Inc, 2020.

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Severini, Carla, e Antonio Derossi. Making Food Personalized by 3D Printing Technology. Elsevier Science & Technology Books, 2022.

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Severini, Carla, e Antonio Derossi. Making Food Personalized by 3D Printing Technology. Elsevier Science & Technology, 2022.

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Atwood, Casey. Daily Food Journal: Your Personalized Companion for Navigating a Life with Food Allergies. Innovate Nutrition & Wellness, Inc., 2023.

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Chua, Chee Kai. Digital Gastronomy: From 3D Food Printing to Personalized Nutrition. World Scientific Publishing Co Pte Ltd, 2022.

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Chua, Chee Kai. Digital Gastronomy: From 3D Food Printing to Personalized Nutrition. World Scientific Publishing Co Pte Ltd, 2022.

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Capítulos de livros sobre o assunto "Personalized food"

Jain, Anjali, e Alka Singhal. "Personalized Food Recommendation—State of Art and Review". In Ambient Communications and Computer Systems, 153–64. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-7952-0_15.

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Landesz, Tamás. "Future of Food". In Future of Business and Finance, 133–45. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-36382-5_12.

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AbstractThe world is facing significant challenges in providing food and water security to a growing population without harming the environment. To address these challenges, the production of bioproducts and healthy, high-quality foods will become more critical, with protein coming from synthetic processes and insects. Agricultural production will move closer to where people live, using technologies such as horizontal agriculture, rooftops, synthetic biology, and genetically modified plants. Governments need to facilitate the dialogue surrounding the societal impacts of new technologies related to food, such as nanotechnology and biotechnology. The business-as-usual approach is no longer viable, and all countries must commit to sharing responsibility in implementing fundamental changes, including raising consumer awareness, proper regulations, and more equitable income distribution. The future of food requires innovation and entrepreneurship, supported by a community of researchers, entrepreneurs, and governments to achieve a sustainable, healthy, and equitable food supply chain. This includes reducing food waste through innovative technologies, sustainable agriculture, and significant dietary shifts. Microorganisms will be used to produce carbs, proteins, and fats, with lab-grown meat replacing animal farming. With smart cities impacting food consumption and waste reduction, personalized food products and better food packaging will be developed.

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Dalle Grave, Riccardo, Massimiliano Sartirana, Marwan El Ghoch e Simona Calugi. "Module 1: Monitoring Food Intake, Physical Activity and Body Weight". In Treating Obesity with Personalized Cognitive Behavioral Therapy, 45–58. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-91497-8_4.

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Manjunatha, Vishal, Samuel Maurer, Robina Rai e Julie Columbus. "Bioactive Phytochemicals in Personalized Nutrition and Health". In Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health, 576–612. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003340201-21.

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Panduro, Arturo, Sonia Roman, Ricardo G. Milán, Luis Alberto Torres-Reyes e Karina Gonzalez-Aldaco. "Chapter 10. Personalized Nutrition to Treat and Prevent Obesity and Diabetes". In Food Chemistry, Function and Analysis, 272–94. Cambridge: Royal Society of Chemistry, 2020. http://dx.doi.org/10.1039/9781839160608-00272.

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Yan, Yan, Chen Tang e Liqun Zhang. "Personalized Design of Food Packaging Driven by User Preferences". In Advances in Intelligent Systems and Computing, 514–23. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-19135-1_50.

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Thongyoo, Phupat, Phuttipong Anantapanya, Pornsuree Jamsri e Supannada Chotipant. "A Personalized Food Recommendation Chatbot System for Diabetes Patients". In Lecture Notes in Computer Science, 19–28. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-60816-3_3.

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Singh, Chandrajeet, Arpana Sharma, Mahendra Bishnoi, Kanthi K. Kondepudi e Ravindra Pal Singh. "Nutrigenomics Approaches to Control Metabolic Diseases and Challenges to Personalized Nutritional Intervention". In Advances in Agri-Food Biotechnology, 287–332. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2874-3_12.

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Schmidt, David B. "Trends in Consumer Attitudes toward Food and Health: From Food Biotechnology to Personalized Nutrition". In ACS Symposium Series, 254–59. Washington, DC: American Chemical Society, 2006. http://dx.doi.org/10.1021/bk-2006-0936.ch019.

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Korthals, Michiel. "Prevention of Obesity and Personalized Nutrition: Public and Private Health". In The International Library of Environmental, Agricultural and Food Ethics, 191–205. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-94-007-0127-4_13.

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Trabalhos de conferências sobre o assunto "Personalized food"

"Personalized nutrition and behavioral impact". In Smart Food Value Chain – The Solution to Asia’s Food Distribution. Food and Fertilizer Technology Center for the Asian and Pacific Region, 2020. http://dx.doi.org/10.56669/aujp2921.

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Li, Huan-Chung, Wei-Min Ko e Hung-Wen Tung. "Food Clustering Analysis for Personalized Food Replacement". In NAFIPS 2007 - 2007 Annual Meeting of the North American Fuzzy Information Processing Society. IEEE, 2007. http://dx.doi.org/10.1109/nafips.2007.383869.

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"Personalized value design toward healthy and mindful consumption". In Smart Food Value Chain – The Solution to Asia’s Food Distribution. Food and Fertilizer Technology Center for the Asian and Pacific Region, 2020. http://dx.doi.org/10.56669/tmik3021.

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Kim, Seum, Yoko Yamakata e Kiyoharu Aizawa. "Boosting Personalized Food Image Classifier by Sharing Food Records". In ICMR '21: International Conference on Multimedia Retrieval. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3463947.3469238.

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Jalali, Aryan, Kumar P. Arjun Manoj, N. Amulya, Ayesha Siddiqua, Alok Kumar Singh e S. M. Hari Krishna. "Mobile Application for Personalized Food Recommendation". In 2022 IEEE 7th International conference for Convergence in Technology (I2CT). IEEE, 2022. http://dx.doi.org/10.1109/i2ct54291.2022.9824896.

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Yu, Qing, Masashi Anzawa, Sosuke Amano, Makoto Ogawa e Kiyoharu Aizawa. "Food Image Recognition by Personalized Classifier". In 2018 25th IEEE International Conference on Image Processing (ICIP). IEEE, 2018. http://dx.doi.org/10.1109/icip.2018.8451422.

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Nezis, Angelos, Haris Papageorgiou, Pavlos Georgiadis, Petr Jiskra, Dimitris Pappas e Maria Pontiki. "Towards a fully personalized food recommendation tool". In AVI '18: 2018 International Conference on Advanced Visual Interfaces. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3206505.3206590.

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Mokdara, Tossawat, Priyakorn Pusawiro e Jaturon Harnsomburana. "Personalized Food Recommendation Using Deep Neural Network". In 2018 Seventh ICT International Student Project Conference (ICT-ISPC). IEEE, 2018. http://dx.doi.org/10.1109/ict-ispc.2018.8523950.

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Chirico Scheele, Stefania, e Paul F. Egan. "Effect of Varied Additives on the Texture and Shape Stability of 3d Printed Mashed Potato and Pumpkin". In ASME 2022 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/detc2022-89415.

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Abstract Three-dimensional (3D) food printing has grown exponentially in recent years due to its capabilities for customized food designs, minimal food waste, and personalized nutrition. A current challenge in 3D food printing is the design of extrudable food materials that enable customized shape fabrication and retention due to the complexity of food matrices. Additives such as starches and gums have been employed to improve food mechanical properties and thus printability, however, few studies have investigated further food additives that may affect the manufacturability and lifecycle of printed foods. This study investigates the effect of pea protein, corn starch, citric acid, and butter powder when added in different concentrations on the firmness, total work, and shape stability of mashed potato and pumpkin. Results suggest that pea protein addition increases the firmness and total work, citric acid decreases them, while butter powder and corn starch affect mechanics differently depending on the base material. Overall, the addition of butter powder had the best results for printability and shape retention, with a complete design space analysis suggesting prints should have firmness of at least 150g for high shape stability. Knowledge of food additive effects on texture and shape retention of foods can positively influence the design and manufacturing of personalized foods by reducing reliance on trial-and-error design processes to design new food products.

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A, Keshav, Viswanathan S, Dinesh R e M. Balamurugan. "Smart Dine-in: A Personalized Food Recommendation System". In 2023 Intelligent Computing and Control for Engineering and Business Systems (ICCEBS). IEEE, 2023. http://dx.doi.org/10.1109/iccebs58601.2023.10448742.

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Relatórios de organizações sobre o assunto "Personalized food"

Simsek-Senel, G., M. J. Ummels, M. J. Timmer e J. L. Top. Methods to find food-health relations for personalized advice. Wageningen: Wageningen Food & Biobased Research, 2021. http://dx.doi.org/10.18174/540283.

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strauss, Bernhard, Samuel Short e Pantea Lotfian. The Evolution of personalised nutrition. Food Standards Agency, março de 2023. http://dx.doi.org/10.46756/sci.fsa.ean605.

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Health and wellbeing and susceptibility to disease are causally linked to food and nutrition intake, an observation that has informed dietary advice for centuries. However, physiological response to different food types varies greatly by individual, meaning that a “one size fits all” approach to nutritional advice may be inadequate to ensure optimum health outcomes. Personalised nutrition (PN) services, operating at the intersection between health advisory, the wellness sector, and the food system, seek to address this through individualised targeted dietary advice focused on achieving lasting dietary behaviour change that is beneficial for health. In this report we specifically analyse the evolution of personalised nutrition defined as nutritional advice based on personalised analysis of scientific data obtained from the customers’ phenotype and the scientific knowledge base underpinning such advice. We will touch on technologies that enable the personalisation of food more generally only insofar as they might impact PN in the future through wider network effects within the food system. Personalised nutrition as a clinical and academic field of study has existed for at least four decades, however recent investor interest and cheaper direct-to-consumer (D2C) testing devices have enabled a growing commercial PN sector that has evolved over the past ten years. Commercial PN services provide mostly advice, which is claimed to be based on the latest scientific evidence showing the causal connections between certain individual phenotypic traits (genes, lifestyle factors, gut microbe, blood parameters, age, sex, etc.) and the physiological response to food. In addition to advice, providers increasingly offer personalised supplements and vitamins (which are within the FSA remit) as well as personalised, tailored subscription meal plans. The sector in the UK is currently still small but represented by a number of different business models serving increasing consumer interest in health-related offerings. Moreover, there are hopes that commercial PN might, in the longer-term future, contribute to public health. In this report we have analysed the specific input trends that have enabled the emergence of the sector with the drivers and challenges that are shaping its evolution today. This analysis included a thorough assessment of the science that underpins PN services, the role of technology trends and commercial activity including an overview of the current global and UK markets, wider social trends that impact consumer uptake of PN, and the existing regulatory environment that surrounds PN, a currently unregulated commercial activity. The potential impact on public health, food safety and consumer choice as the industry develops over the coming decade were also assessed.

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Villacis, Alexis, Victor Barrera, Jeffrey Alwang, Carlos Caicedo e James Quiroz. Strategies to strengthen Ecuador's high-value cacao value chain. Inter-American Development Bank, janeiro de 2022. http://dx.doi.org/10.18235/0003960.

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Since the early nineteenth century, cacao has been an important export earner for Ecuador. Today the importance of this sector remains, as Ecuador is the main producer and exporter of Fine and Flavor cacao worldwide. Motivated by the main transformations of the global food systems and the increasing demand for multidimensional credence attributes, this study examines the present state of Ecuador's cacao industry, identifies areas of opportunity, and discusses how the private and public sectors can work together to meet existing and emerging challenges. Findings are supported by interviews conducted with the principal actors in the Ecuadorian cacao industry and two case studies. The first case study focuses on how associativity can help cacao farmers producing high-quality beans to differentiate themselves and succeed in modern agri-food markets. The second case study explores the success of a local chocolate firm and its links with local cacao farmers. Findings suggest that market trends have created new business opportunities for cacao producers and chocolate processors. These opportunities are most open to firms who can personalize and differentiate their products, for example, through the use of quality certifications such as organic, fair trade, reduced carbon load, etc. More importantly, market developments are driving exporters to enhance the performance of cacao value chains in the country, but the sector requires coordination to capture reputation and credence-based demands for the local cacao.

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