Carrie Vicens, Carolyn Wang, Ammar Olabi, Peter Jackson, Jean Hunter
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引用次数: 4
Abstract
Previous studies on optimization of crew diets have not accounted for choice. A diet selection model with crew choice was developed. Scenario analyses were conducted to assess the feasibility and cost of certain crew preferences, such as preferences for numerous-desserts, high-salt, and high-acceptability foods. For comparison purposes, a no-choice and a random-choice scenario were considered. The model was found to be feasible in terms of food variety and overall costs. The numerous-desserts, high-acceptability, and random-choice scenarios all resulted in feasible solutions costing between 13.2 and 17.3 kg ESM/person-day. Only the high-sodium scenario yielded an infeasible solution. This occurred when the foods highest in salt content were selected for the crew-choice portion of the diet. This infeasibility can be avoided by limiting the total sodium content in the crew-choice portion of the diet. Cost savings were found by reducing food variety in scenarios where the preference bias strongly affected nutritional content.
先前关于船员饮食优化的研究并没有考虑到选择。建立了具有机组选择的膳食选择模型。进行情景分析以评估某些机组偏好的可行性和成本，例如对多种甜点、高盐和高可接受性食物的偏好。为了比较，我们考虑了无选择和随机选择两种情况。从食物种类和总成本来看，该模式是可行的。大量的甜点、高可接受性和随机选择方案都产生了可行的解决方案，成本在13.2到17.3 kg ESM/人日之间。只有高钠情境产生了一个不可行的解决方案。当选择含盐量最高的食物作为船员选择部分时，就会发生这种情况。这种不可行性可以通过限制饮食中船员选择部分的总钠含量来避免。在偏好偏见强烈影响营养成分的情况下，通过减少食物种类可以节省成本。
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