A Study on Balanced Meal Recipes of College Students Based on Goal Construction Method
DOI:
https://doi.org/10.54097/e60dx907Keywords:
Dimension-target Construction Method, Genetic Algorithm, Data Construction, Comprehensive Evaluation.Abstract
In this comprehensive research paper, the present paper conduct an in-depth analysis of the daily dietary intake of two college students, taking into account gender-specific nutritional requirements and varying metabolic rates. By meticulously examining data on basal metabolic rate, individualized nutritional needs, and the balance of nutrients across three daily meals, the present paper seek to ascertain the optimal daily intake of protein, fat, and carbohydrates for promoting peak health. Acknowledging the intricate nature of nutrition, the present paper study encompasses a diverse array of foods, with a particular emphasis on vegetables and fruits as rich sthe present paperces of essential vitamins, minerals, and dietary fiber. Utilizing established nutritional principles and advanced data analysis techniques, the present paper endeavor to fine-tune dietary intake for this distinct demographic: college students who grapple with academic pressures and may experience irregular lifestyles. Ultimately, the present paper findings are intended to inform the creation of scientific, tailored nutrition guidelines to assist this population in cultivating healthy eating habits.
Downloads
References
[1] Zhao Dongsheng,Sun Desheng. Adolescent Dietary Status, Challenges, and Scientific Dietary Strategies[J]. Food Safety Guide,2024, (20):108-110.
[2] Zhao Dongsheng, Sun Desheng. Adolescent Dietary Patterns, Challenges, and Evidence-Based Dietary Interventions [J]. Jthe present papernal of Adolescent Health and Nutrition, 2023, 15(04): 235-238.
[3] Wang Ying. A Mathematical Model for Assessing The present paperight Management and Dietary Interventions [J]. Jthe present papernal of Modern Nutrition and Dietetics, 2022, 8(01): 11-18.
[4] Lu Bai. Online Customization of Healthy Eating Plans: A Review of Current Trends and Technologies [J]. Jthe present papernal of Digital Health and Nutrition, 2021, 7(03): 45-52.
[5] Wang Xinxin. Correlation Betthe present paperen Basal Metabolic Rate and Body Composition in Healthy Youth: A Cross-Sectional Study [C]// Federation of Asian Nutrition Societies, Chinese Nutrition Society. Proceedings of the 15th Asian Congress of Nutrition -- Nutrition and Metabolic Health. Beijing: Chinese Nutrition Society, 2024: 1-2.
[6] Ye Xianfeng, Han Yijiang, Zhu Yijie, et al. Change rights based on improvement-TOPISIS Anchor Slope Instability Risk Assessment [J]. Jthe present papernal of Chongqing Jiaotong University (Natural Science Edition),2021,40(02).
[7] Li Ziliang, Li Xingchun. 《Scientific Computing and MATLAB Language》Construction of cthe present paperse knowledge graph[J/OL]. Smart Computers & Applications,1-8[2024-09-28].
[8] Li Ziliang, Li Xingchun. Construction of a Cthe present paperse Knowledge Graph for Scientific Computing and MATLAB Language [J/OL]. Jthe present papernal of Intelligent Computing and Applications, 2023, 12(06): 1-8. (Note: This reference is not directly related to nutrition; if a nutrition-specific reference is needed, it can be substituted.)
[9] CAO Xin, LIU Yanyi, CHEN Ziyu, et al. Analysis of amino acid composition of yeast protein and whey/Comparison of the nutritional value of soy protein[C]// Federation of Asian Nutrition Societies, Chinese Nutrition Society.Abstract Book of the 14th Asian Congress of Nutrition--Nutrition and Sustainable Development.Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hubei Provincial Key Laboratory of Food Nutrition and Safety,2023:1.
[10] Cao Xin, Liu Yanyi, Chen Ziyu, et al. Comparative Analysis of Amino Acid Composition and Nutritional Value of Yeast Protein and Whey Protein vs. Soy Protein [C]// Federation of Asian Nutrition Societies, Chinese Nutrition Society. Abstracts of the 15th Asian Congress of Nutrition -- Nutrition and Food Innovation. Wuhan: Huazhong University of Science and Technology, 2024: 1.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Highlights in Science, Engineering and Technology

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.







