Author/Authors :
Asghari، Golaleh نويسنده Nutrition and Endocrine Research Center, Obesity Research Center, Research Institute for Endocrine Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran. , , Ejtahed، Hanieh-Sadat نويسنده Nutrition and Endocrine Research Center, Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran , , Sarsharzadeh، Mohammad Mahdi نويسنده Nutrition and Endocrine Research Center, Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran , , Nazeri، Pantea نويسنده Nutrition and Endocrine Research Center, Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran , , Mirmiran، Parvin نويسنده Assistant Professor, Nutrition, Food Sciences and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Me ,
Abstract :
Fuzzy logic, a mathematical approach, defines the percentage of desirability for recommended amount of food groups and describes the range of intakes, from deficiency to excess. The purpose of this research was to find the best fuzzy dietary pattern that constraints energy and nutrients by the iterative algorithm. An index is derived that reflects how closely the diet of an individual meets all the nutrient requirements set by the dietary reference intake. Fuzzy pyramid pattern was applied for the energy levels from 1000 to 4000 Kcal which estimated the range of recommended servings for seven food groups including fruits, vegetables, grains, meats, milk, oils, fat and added sugar. The optimum (lower attention – upper attention) recommended servings per day for fruits, vegetables, grain, meat, dairy, and oils of the 2000 kcal diet were 4.06 (3.75-4.25), 6.69 (6.25-7.00), 5.69 (5.75-6.25), 4.94 (4.5-5.2), 2.75(2.50-3.00), and 2.56 (2.5-2.75), respectively. The fuzzy pattern met most recommended nutrient intake levels except for potassium and vitamin E, which were estimated at 98% and 69% of the dietary reference intake, respectively. Using fuzzy logic provides an elegant mathematical solution for finding the optimum point of food groups in dietary pattern.
