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The concept of biological compatibility in optimization of a human diet

Keywords:

Yu.A. Ivashkin – Dr.Sc.(Eng.), Professor, Moscow State University of Foods Production
E-mail: ivashkin@nextmail.ru
M.A. Nikitina – Ph.D.(Eng.), Associate Professor, The Gorbatov’s All-Russian Meat Research Institute (Moscow)
E-mail: nikitinama@yandex.ru


The concept of biological and psychological compatibility of food products included in an individual diet with the current human condition and physiological processes of digestion is proposed. Bio-communication of the body with food products is assessed by the electrographic method «Kirlian effect», which confirms a possibility to include a specific product into a diet of an individual. The structural-parametric description and multi-agent model of the human gastrointestinal tract (GIT) that reflects the assimilation dynamics of the elements of the nutritive and biological value in food products are formalized. The biochemical processes of protein, fat and carbohydrate degradation in the GIT parts are described by the differential equations of the first order and determine the system of restrictions in the task of structural optimization of a human diet composition with regard to their physiological conditions. The resulted fragments of the structural-parametric and multiagent modeling of the human gastrointestinal tract in the universal simulative system Simplex3 show the possibilities of optimizing the individual human nutrition (an intelligent agent) with the use of agent technologies for simulating digestion processes with the breakdown of proteins, fats and carbohydrates to monostructural ingredients.

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