Possibilities of Correction of Alimentary Status in the Era of Digitalisation
A balanced diet contributes to the prevention of nutritionallyrelated diseases. The purpose of this paperwas to demonstrate how tools of the digital economy could be used to help improve nutritional status, using the example of Microsoft Excel. To improve nutritional status, reliable digital information is needed on the content of macronutrients and micronutrients in raw materials and foodproducts. Then the correction of the diet or formulation of an individual product can be carried out. The database “Chemical composition of food raw materials and food products” was developed using Microsoft Excel; this database is a digital tool for quick and reliable information about the nutrient profile of Russian raw materials and food products. Itobtained official state registration under the number 2012620334. The database is a series of spreadsheets that are interconnected by common key fields. For each type of food raw material or food product, the database contains descriptors: the main chemical composition (mass fraction of water, protein, fat, saturated fatty acids, polyunsaturated fatty acids, cholesterol, mono- and disaccharides, starch, digestible carbohydrates, dietary fibre, ash, organic acids); minerals (sodium, potassium, calcium, magnesium, phosphorus, iron); vitamins (A, B1 , B2 , PP, C, beta-carotene, retinol equivalent, tocopherol equivalent, niacin equivalent); and energy value. Using the database can help to speed up and facilitate calculating individual and group diets and can assist in adjusting the nutritional status for healthier outcomes.
Keywords: healthy nutrition, nutritional status, chemical composition, database, digitalisation, Microsoft Excel
 Jacobs DR, Tapsell LC. (2007). Food, not nutrients, is the fundamental unit in nutrition.Nutrition Reviews. 2007;65(10):39-450.
 Popova A.Y. On the state of sanitary and epidemiological well-being of the population in the Russian Federation in 2017: State report. Moscow: Federal Service for Supervision of Consumer Rights Protection and Human Welfare; 2018.
 Fitzpatrick TB, Basset GJC, Borel P et al.Vitamin deficiencies in humans: Can plant science help? Plant Cell. 2012;24(2):395-414.
 Tapeshkina NV, Popkova LV, Vlasova OP. Assessment of the risk of the influence of the ”nutritional factor” on the development of clinical signs of micronutrient deficiency.Questions of Dietology. 2019;9(4):5-11.
 Popova A.Y. State policy of the Russian Federation in the field of healthy nutrition: State report.Moscow: Federal Service for Supervision of Consumer Rights Protection and Human Welfare; 2015.
 Lara J, Hobbs N, Moynihan PJet al.Effectiveness of dietary interventions among adults of retirement age: A systematic review and meta-analysis of randomized controlled trials. BMC Medicine.2014;12:60-72.
 Mcclements DJ,Decker EA, Park Yet al.(2009). Structural design principles for delivery of bioactive components in nutraceuticals and functional foods.Critical Reviews in Food Science and Nutrition. 2009;49(6):577-606.
 MontagneseC,Santarpia L, Buonifacio Met al.European food-based dietary guidelines: A comparison and update.Nutrition. 2015;31(7-8):908-915.
 Peter S,Eggersdorfer M, Van Asselt Det al.Selected nutrients and their implications for health and disease across the lifespan: A roadmap.Nutrients. 2014;6(12):6076- 6094.
 Story M, Kaphingst KM, Robinson-O’Brien Ret al.Creating healthy food and eating environments: Policy and environmental approaches. Annual Review of Public Health. 2008;29(1):253-272.
 Arteaga GE,Li-ChanE, Vazquez-Arteaga MC et al.Systematic experimental designs for product formula optimization. Trends in Food Science and Technology. 1994:5(8):243-254.
 MakkonenT.Government science and technology budgets in times of crisis.Research Policy. 2013;42:817-822.
 Filippetti A, Archibugi D. (2011). Innovation in times of crisis: National systems of innovation, structure, and demand.Research Policy. 2011;40:179-192.
 MulyantoM. Productivity of R&D institution: The case of Indonesia. Technology in Society. 2016;44:78-91.
 Winger R, Wall G. Food product innovation: A background paper.Agricultural and Food Engineering Working Document. 2006;2:311-318.
 Granato D, de Araújo Calado VM. (2014).Mathematical and statistical methods in food science and technology. Granato D, Ares G, editors. Chichester: John Wiley & Sons; 2014.
 Musina O, Putnik P, Koubaa M et al.Application of modern computer algebra systems in food formulations and development: A case study. Trends in Food Science & Technology. 2017;64:48-59.
 Musina ON, Lisin PA. (2015). An approach to the choice of alternatives of the optimized formulations. Foods and Raw Materials. 2015;3(2):65-73.
 Concina F, Carletti C, Pani Pet al.Development of a food composition database to study complementary feeding: An Italian experience. Journal of Food Composition and Analysis. 2016;46:96-102.
 Church SM. The importance of food composition data in recipe analysis.Nutrition Bulletin. 2015;40:40-44.
 Khokhar S, Gilbert PA, Moyle CWA et al.Harmonised procedures for producing new data on the nutritional composition of ethnic foods. Food Chemistry. 2009;113(3):816- 824.
 Reinivuo H, Bell S,Ovaskainen M.-L. (2009). Harmonisation of recipe calculation procedures in European food composition databases. Journal of Food Composition and Analysis. 2009;22(5):410-413.
 Finglas P,Roe M, Pinchen Het al.The contribution of food composition resources to nutrition science methodology.Nutrition Bulletin.2017;42:198-206.
 Machackova M, Giertlova A, Porubska J et al.EuroFIR Guideline on calculation of nutrient content of foods for food business operators. Food Chemistry. 2018;238:35- 41.
 Skurikhin IM, Tutelyan VA, editors. The chemical composition of Russian food products: Handbook. Moscow: DeLiprint; 2002.
 BaturinaAK, editor. Chemical composition and energy value of food: McCance and Widdowson’s the Composition of Foods. SaintPetersburg: Professiya; 2006.
 MusinaON, SakhryninMN,Schetinin MP. (2012). Chemical composition of food raw materials and food products.Certificate No. 2012620334 on the state registration of the Database. Declared 2012 February 17, registered 2012 April 4.