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nutri. Pe solution that will help you to organize your proper diet CS 410 Blue Team Feasibility Presentation March 18, 2010
Blue Team Members Olga Berketova Project Manager Software Specialist Professor Leo Health Sciences Expert College of Health Sciences Cole Davis Web Developer Software Specialist Database Specialist Benjamin Rattz Risk Analyst Web Developer Erik Lavender Database Specialist Marketing Specialist John Hoffmann Financial Specialist Database Specialist 2 Professor Levinstein Database Expert College of Sciences Blue Team - nutri. Pe Adrian Ostolski Documentation Specialist Marketing Specialist March 18, 2010
Outline Problem characteristics Current process flow Proposed solution: nutri. Pe Solution characteristics Modified process flow Solution components Market analysis Cost summary Risks Conclusion 3 Blue Team - nutri. Pe March 18, 2010
What are we going to eat? 4 Blue Team - nutri. Pe March 18, 2010
We are going to eat… because 5 Blue Team - nutri. Pe March 18, 2010
Problem Getting daily nutrients necessary to maintain a good health and organizing proper diets is problematic due to lack of knowledge. Characteristics: Lack of knowledge about Healthy diets Unhealthy diets and its effects Food variety Need for special diets 6 Blue Team - nutri. Pe March 18, 2010
Eating patterns USDA Healthy Eating Index 7 Blue Team - nutri. Pe March 18, 2010
Diets are out of balance Average American Does not get enough calcium, potassium, fiber, magnesium, and vitamins A, C and E Gets too many calories and too much trans fat, saturated fat, cholesterol, added sugars and salt USDA Dietary Guidelines 8 Blue Team - nutri. Pe March 18, 2010
Where are consumer diets out of balance? USDA Dietary Guidelines 9 Blue Team - nutri. Pe March 18, 2010
Where are consumer diets out of balance? Percentage change needed to meet USDA recommendations USDA Dietary Guidelines 10 Blue Team - nutri. Pe March 18, 2010
Lack of knowledge about healthy diets Food Marketing Institute Data 11 Blue Team - nutri. Pe March 18, 2010
Lack of knowledge about unhealthy diets and its effects % of adults unaware about the link between unhealthy diets and health problems World Cancer Research Fund 12 Blue Team - nutri. Pe Heart Foundation and Cancer Research March 18, 2010
Food variety American Journal of Clinical Nutrition 13 Blue Team - nutri. Pe March 18, 2010
Need for special diets % of affected Americans Deficiency disease/ cumulative effects on nutrition Causes/ nutrient(s) lacking 70% Osteomalacia Lacking calcium and vitamin D 64% Obesity/Overweight Overeating 30% Iron deficiency Lacking iron 26% Cardiovascular disease Excessive amounts of saturated fats 10% Goiter Iodine 7. 8% Type 2 diabetes Overeating/obesity 4. 5% Osteoporosis Lacking calcium, Vitamin D, phosphorus, magnesium, & fluoride Ruth A. Roth, Nutrition & Diet Therapy 14 Blue Team - nutri. Pe March 18, 2010
Current Process Flow Needs to eat or buy food Checks kitchen Develops diseases or death Decides what they want Eats unhealthy or unwanted food Makes grocery list 15 Blue Team - nutri. Pe March 18, 2010
Goal Provide regular customers who are interested in eating healthy with a meal planning tool that will allow them to consume needed daily nutrients and to organize proper diets 16 Blue Team - nutri. Pe March 18, 2010
Solution: nutri. Pe will facilitate individuals to eat healthier by empowering them with the proper tools: authoritative, nutritional advice based on specific profile preferences and values, healthy recipes with instructions and nutritional content calculators, and effective, efficient shopping lists to acquire all of the necessary ingredients to fix the right meal, the right way, every time 17 Blue Team - nutri. Pe March 18, 2010
Objectives Build a robust database Obtain USDA databases Database integration Algorithm development Develop UI software Market product 18 Blue Team - nutri. Pe March 18, 2010
Solution characteristics Food Item Database Tool For Calculating Nutritional Content Includes nutritional information specific to each item Tool that makes use of the food-item’s database, the recipes database (and other sources), and calculates the nutritional content Includes an item for every necessary components of any recipes nutri. Pe will promote Recipe Database Web Server Large database of healthy recipes in a normalized form To allow access to API over HTTP to mobile that can cross-reference our food-item database to facilitate calculation of nutritional content Nutritional Research to Promote Healthy To host the main website applications User Profile Database Eating An authoritative source of health information with statistical proof regarding advice for healthier eating habits To store/retrieve information specific to a registered member Combinations Database Includes rule-sets for valid, nutritional combinations of food items 19 Blue Team - nutri. Pe March 18, 2010
Modified Process Flow Needs to eat or buy food Checks Nutri. Pe Eats healthy food Nutri. Pe makes a grocery list Nutri. Pe gives recipe for healthy food Lives a healthier life 20 Blue Team - nutri. Pe March 18, 2010
nutri. Pe will provide Recommendations on nutrition Recommendations on a variety of foods Food combining recommendations Healthy recipes Shopping list Food tracking 21 Blue Team - nutri. Pe March 18, 2010
nutri. Pe primary and secondary tasks Primary tasks Secondary tasks Satisfy needs of customers who do not require special diets Recommend nutrition Provide shopping list based on Recommend a variety of foods - selected recipes Provide food combining - time of the year guidelines Offer healthy recipes - location Offer shopping list based on Food tracking selected recipes 22 Blue Team - nutri. Pe March 18, 2010
nutri. Pe will not Check the accuracy of inputted customer information Treat diseases Be marketed as a weight loss solution Test what customer learned from the produced reports Have an option to purchase food online Guarantee the amount of calories of prepared meals Control serving size 23 Blue Team - nutri. Pe March 18, 2010
Major component diagram 24 Blue Team - nutri. Pe March 18, 2010
nutri. Pe recommendations on nutrition Process flow Customer Profile Gender: Female Age: 26 Activity Level: Active nutri. Pe report Calorie Level: 2, 400 Fruits: 2 cups Vegetables: 3 cups Grains: 8 oz Meat and Beans: 6. 5 oz Milk: 3 cups Oil: 7 tsp Discretionary Calorie Allowance: 362 25 Blue Team - nutri. Pe March 18, 2010
nutri. Pe recommendations on a variety of foods Process flow Search database to find out the estimated calorie level and calorie needs based on customer profile Customer Profile Gender: Age: Activity Level: Estimated calorie level and calorie needs USDA Calorie Level & Calorie Needs Database USDA National Nutrient Database nutri. Pe Variety of Foods Report with recommendations on food combinations based on customer’s calorie needs and calorie level 26 Blue Team - nutri. Pe Search database to find a variety of foods based on previously calculated calorie level and calorie needs report Compare the produced variety of foods report with the food combining guidelines and output recommendations on how the foods should be combined and eaten Variety of Foods Report Food Combining Guidelines March 18, 2010
nutri. Pe recipe selection Process flow Customer Profile Gender: Age: Activity Level: Choose available ingredients Search database to find out the estimated calorie level and calorie needs based on customer profile USDA Calorie Level & Calorie Needs Database Choose preferences List of Recipes with recommendations on food combinations based on customer’s calorie needs and calorie level, available ingredients and customer preferences 27 Estimated calorie level and calorie needs Blue Team - nutri. Pe Search database to find recipes based on previously calculated calorie level and calorie needs report, available ingredients and customer preferences USDA Database of Recipes Submitted by Nutrition and Health Professionals nutri. Pe USDA Based Recipe Nutrient Calculator Compare the produced list of recipes with the food combining guidelines and output the list of recipes with recommendations on how the foods should be combined and eaten for the best results Food Combining Guidelines External Database of Recipes List of Recipes March 18, 2010
nutri. Pe shopping list Process flow Customer Profile Gender: Age: Activity Level: Choose available ingredients Search database to find out the estimated calorie level and calorie needs based on customer profile USDA Calorie Level & Calorie Needs Database Choose preferences Customer selects recipes 28 Search database to find recipes based on previously calculated calorie level and calorie needs report, available ingredients and customer preferences Estimated calorie level and calorie needs USDA Database of Recipes Submitted by Nutrition and Health Professionals nutri. Pe Nutri. Pe generates shopping list based on customer’s selected recipes Blue Team - nutri. Pe List of Recipes with recommendations on food combinations based on customer’s calorie needs and calorie level, available ingredients and customer preferences Compare the produced list of recipes with the food combining guidelines and output the list of recipes with recommendations on how the foods should be combined and eaten for the best results External Database of Recipes USDA Based Recipe Nutrient Calculator List of Recipes Food Combining Guidelines March 18, 2010
What does a customer need? Computer (Desktop/Laptop/Netbook) • Internet Connection • Membership • Paid (Full-featured) • Free (Minimal/Partial-featured) Mobile Device • PDA • Internet Connection • Platform Restricted • Windows Mobile • Android • i. Phone OS • (future release) Palm. OS 29 Blue Team - nutri. Pe Mobile Device • Mobile Phone • Internet Connection • Platform Restricted • Windows Mobile • Android • i. Phone OS • (future release) Palm. OS March 18, 2010
What we need to build and what is available Need to Build From Scratch • Web Application • Mobile Application • Client Stand-Alone Application Need That Already Exists Need to Build From Existing Products • Co-dependent laterally normalized database reference schema from all databases used • Web Server • SQL Database Server • USDA Databases • Calorie Level & Calorie Needs Database • National Nutrient Database • Recipes • Recipe Nutrient Calculator 30 Blue Team - nutri. Pe March 18, 2010
Who are the customers? People who need this solution have a number of problems when creating a balanced diet. These problems include: Portion control Craving a particular food component such as sugar or salt Skipped meals Eating too many snacks Lack of time to chart out a healthy balanced diet from week to week 31 Blue Team - nutri. Pe March 18, 2010
Why it matters Unhealthy diets can lead to: Higher Cholesterol levels Obesity Sleep apnea Diabetes Heart disease Increased risk of stroke High blood pressure Lower lifespan Gallbladder disease Increased risk for certain types of cancers 32 Blue Team - nutri. Pe March 18, 2010
The financial costs US Department of Health and Human Services 33 Blue Team - nutri. Pe March 18, 2010
What does the customer currently spend? Americans spend an average of 6, 100$ per year or 12% of their income on food. 1 46 Billion dollars per year are spent on diets. 2 Jenny Craig, a very popular dieting program, customers spend an average of 137 dollars per week compared to the national average of 54 dollars per week. 2 1. US Department of Labor 34 Blue Team - nutri. Pe 2. Leah Hoffman and Lacey Rose March 18, 2010
Benefits to the customer The final cost of the product would be a tiny fraction of what they currently spend on food and diet programs. Medical costs are the number one reason for declaring bankruptcy. A healthy diet avoids many of the causes for seeking medical treatment. A greater awareness of what makes a balanced, healthy diet is achieved. Time is saved planning meals, and making grocery lists. 35 Blue Team - nutri. Pe March 18, 2010
How the customer saves money Step 1, customer buys our product Step 4, Money is saved through lower healthcare costs 36 Blue Team - nutri. Pe Step 2, a healthy diet is given Step 3, the customer becomes healthier March 18, 2010
Potential problems This solution requires access to the internet. • Some people, who have a need for this product, will not have access to it. Though much of the “work” is handled by this product, the user does still have to take the time to input data. If ad revenue is generated, how can the customer know for sure that our results are not compromised? 37 Blue Team - nutri. Pe March 18, 2010
Competition Matrix 38 Blue Team - nutri. Pe March 18, 2010
Cost to Develop nutri. Pe Element Cost Database $100, 000 Web Application $15, 000 Stand-Alone Application $ 15, 000 Mobile Application Recipe nutrient calculator Total 39 Blue Team - nutri. Pe $5, 000 FREE $135, 000 March 18, 2010
Cost to Maintain Element Database maintenance Web/Database hosting User Support Total 40 Blue Team - nutri. Pe Cost $10, 000 $400 scalable $10, 400+/mo March 18, 2010
What Will the Customer Pay? What will the customer pay? Free for users to research nutritional information. Monthly or yearly fee-based service which provides: • Healthy Recipes • Shopping List • Food tracking • Support Use of advertisements would lower costs for the user. 41 Blue Team - nutri. Pe March 18, 2010
What risks must we deal with? In our efforts to introduce nutri. Pe to the market, there will be several distinct types of risks that we must either accept or overcome. Problem sectors include: Customer risks Technical risks Schedule risks Financial risks Legal risks 42 Blue Team - nutri. Pe March 18, 2010
Customer risks Poor UI design Lack of recipes Lack of expert approval Perceived lack of innovation Unacceptable pricing/fees 43 Blue Team - nutri. Pe March 18, 2010
Technical risks Security risks Server/DB downtime Software, profile glitches Slow DB access times 1 44 Blue Team - nutri. Pe March 18, 2010
Schedule risks Inability to obtain external DB hosting on time 45 Blue Team - nutri. Pe March 18, 2010
Financial risks Fee/income issues Market competition Increase in DB hosting prices 46 Blue Team - nutri. Pe March 18, 2010
Legal risks External lawsuit – Customers 47 Blue Team - nutri. Pe March 18, 2010
Risk Matrix Damage/Impact Probability Very Low Moderate High Very High FR 2 FR 1 Moderate CR 3, CR 4 TR 1 Low TR 4, FR 4 SR 1, FR 3 CR 1, CR 2 CR 5 LR 2 Very Low 48 Blue Team - nutri. Pe TR 3, LR 1 TR 2 March 18, 2010
Risk Matrix - Key Financial Risk, FR: 1. Grant/fee/income issues 2. Market competition 3. Increase in DB hosting prices Technical Risk, TR: 1. Security risks 2. Server/DB downtime 3. Software, profile glitches & failures 4. Slow access times 49 Blue Team - nutri. Pe Customer Risk, CR: 1. Bad UI / Difficult to use 2. Lack of regular recipe additions 3. Lack of approval from experts 4. Perceived lack of innovation 5. Pricing/fees Legal Risk, LR: 1. External lawsuit 2. Employee/internal lawsuit Scheduling Risk, SR: 1. Inability to obtain external DB hosting March 18, 2010
What are we going to eat? 50 Blue Team - nutri. Pe March 18, 2010
We are going to eat… because 51 Blue Team - nutri. Pe March 18, 2010
“We are what we eat” Getting knowledge about daily nutrients necessary to maintain a good health and organizing proper diets is easy with nutri. Pe. Good nutrition is essential for the attainment and maintenance of good health and should never be neglected. 52 Blue Team - nutri. Pe March 18, 2010
Team Collaboration 53 Blue Team - nutri. Pe March 18, 2010
References • • • http: //www. cnpp. usda. gov/Healthy. Eating. Index. htm USDA Healthy Eating Index http: //www. cnpp. usda. gov/Publications/Dietary. Guidelines/2005 DGPolicy. Document. pdf USDA Dietary Guidelines for Americans http: //www. factsfiguresfuture. com Food Marketing Institute http: //www. nursingtimes. net/whats-new-in-nursing/millions-unaware-that-unhealthy-diet-increases-cancerrisk/1991181. article World Cancer Research Fund http: //www. medicalnewstoday. com/articles/139981. php Heart Foundation and Cancer Research http: //www. diseaseeducation. com/wellness/How_Healthy_People_Stay_Healthy. php American Journal of Clinical Nutrition Roth, Ruth A. Nutrition & Diet Therapy “National Health Expenditures. " US Department of Health and Human Services. 2009. United States Government. 11 Mar, 2010.
Appendix A. B. C. D. E. F. G. H. I. J. K. L. M. N. 55 Organizational chart The current process flow diagram The modified process flow diagram Functional component diagram Process flow for providing recommendations on nutrition Process flow for providing recommendations on a variety of foods Process flow for providing recipes Process flow for providing shopping list USDA calorie levels and estimated daily calorie needs Food combining chart Competition matrix Cost summary Risk matrix – key Blue Team - nutri. Pe March 18, 2010