EVALUATION AND OPTIMIZATION OF NUTRIENT S UPPLY BY FUZZY-LOGIC

Fuzzy logic and fuzzy decision making are a new means of evaluating nu tritional anamneses. Fuzzy values for individual nutrients and a quali ty index for the nutrition-physiological valency of the diet (Prerow v alue) provide a quick survey of the nutritional situation. This allows for the fact that from the biological point of view nutrient recommen dations are not a rigid scheme, and that there are transitions from ad equate to insufficient supply. The methods can also be used to optimiz e menus and to improve nutrient supply by a minimum of changes in diet s. Advantages and disadvantages of the methods as compared to conventi onal menu planning are studied tit present. The methods and their prac tical benefits are exemplified.