CS410 Blue Team
Milestone Presentation
May 6, 2010
Hungry
What do I have available?
Will I have to go to the store
to buy ingredients?
Or just give up and eat at a restaurant?
2
Blue Team - NUTRIcipe
May 6, 2010
What does Cindy need to eat?
Cindy …
 Is a female
 Is 30 years old
 Is Moderately active
 Needs to consume more
Vitamin C
 Needs to consume less
cholesterol
 Has a family history of
cancer
 Has a family history of heart
disease
3
Blue Team - NUTRIcipe
Cindy has available
ingredients…
 Fish
 Potatoes
May 6, 2010
Cindy is going to eat…
Too high
Too high
Too high
Too low
No foods with anti-cancer properties are consumed!
4
Blue Team - NUTRIcipe
May 6, 2010
Problem
Getting daily nutrients necessary for good health
and organizing proper diets is problematic due
to a variety of choices
and inconsistent information about nutrition.
5
Blue Team - NUTRIcipe
May 6, 2010
Blue team members
Olga Gallup
Project Manager
Software Specialist
Professor De Leo
Health Sciences Expert
College of
Health Sciences
W. Cole Davis
Web Developer
Software Specialist
Database Specialist
Professor Levinstein
Database Expert
College of Sciences
Erik Lavender
Database Specialist
Marketing Specialist
John Hoffmann
Financial Specialist
Hardware Specialist
6
Blue Team - NUTRIcipe
Benjamin Rattz
Risk Analyst
Web Developer
Adrian Ostolski
Documentation
Specialist
Marketing Specialist
May 6, 2010
Outline
 Problem
 Proposed solution
 GUI prototypes
 Solution milestones
 Marketing analysis
 Risk analysis
 Project organization
 Work breakdown structure
 Requirements and budget overview
 Conclusion
7
Blue Team - NUTRIcipe
May 6, 2010
Unhealthy diets and its effects
% of adults unaware about the link between
unhealthy diets and health problems
World Cancer Research Fund
8
Blue Team - NUTRIcipe
Heart Foundation and Cancer Research
May 6, 2010
Nutrition lacking
99% of Americans are not getting the needed daily
nutrition
Getting
1%
Not Getting
99%
American Journal of Clinical Nutrition
9
Blue Team - NUTRIcipe
May 6, 2010
Need for special diets
10
% of affected
Americans
Deficiency disease/
cumulative effects of
nutrition
Causes/ nutrient(s) lacking
70%
Osteomalacia
Calcium and
vitamin D
64%
Obesity/Overweight
Calories control
30%
Iron deficiency
Iron
26%
Cardiovascular disease
Excessive amounts of saturated fats
10%
Goiter
Iodine
7.8%
Type 2 diabetes
Calories control
4.5%
Osteoporosis
Calcium,
Vitamin D, phosphorus, magnesium,
& fluoride
Blue Team - NUTRIcipe
Ruth A. Roth, Nutrition & Diet Therapy
May 6, 2010
Prevention is better than cure
“Taking care of one’s health is all about prevention.
In the past, the focus was on treatment of
diseases, with little, if any, attention to prevention.
Prevention, however, can often be less costly
than treatment and offer a better quality of life for
an individual as well as community.”
Ruth A Roth
Clinical Dietician at Parkview Hospital
Professor at Purdue University
Ruth A. Roth, Nutrition & Diet Therapy
11
Blue Team - NUTRIcipe
May 6, 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
12
Blue Team - NUTRIcipe
May 6, 2010
Where are consumer diets
out of balance?
Percentage change needed to meet USDA
recommendations
155%
125%
120%
50%
60%
40%
Females
10%
3%
-15%
Fruits
Vegetables
Grains
-25%
Meat &
Beans
3%
Milk
Males
-25%
Oils
USDA Dietary Guidelines
13
Blue Team - NUTRIcipe
May 6, 2010
Where are consumer diets
out of balance?
Percentage change needed to meet USDA
recommendations
Solid fats
Added sugars
Females
Males
-53%
-55%
-65%
-75%
USDA Dietary Guidelines
14
Blue Team - NUTRIcipe
May 6, 2010
America needs help
Need
improvement
diets
74%
Poor diets
16%
Good diets
10%
USDA Healthy Eating Index
15
Blue Team - NUTRIcipe
May 6, 2010
Confusing nutrition information
Americans think there is too much confusion
about nutrition
Not confused
40%
Confused
60%
Food Marketing Institute Data
16
Blue Team - NUTRIcipe
May 6, 2010
How it currently works
Cindy is hungry
Decides to cook
at home
Eats healthy
Goes grocery shopping
Checks what she
has at home
17
Blue Team - NUTRIcipe
Goes to the restaurant
Typically eats
unhealthy
May 6, 2010
Goal
Provide customers with a meal planning tool that
will assist them in organizing proper diets and
consumption of needed daily nutrients by eating
healthy, delicious meals which account for their
individual needs and preferences.
18
Blue Team - NUTRIcipe
May 6, 2010
Problem characteristics
 Complicated information about nutrition
 Unawareness of unhealthy diets and its effects
 Lack of time to plan effectively
 Food variety based on personal needs
 Individual need for special diets
19
Blue Team - NUTRIcipe
May 6, 2010
Benefits of planning
Meal planning can help people to successfully
organize the daily routine of preparing delicious
meals, to save time, and to eat a variety of foods
based on personal needs.
20
Blue Team - NUTRIcipe
May 6, 2010
NUTRIcipe software 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.
21
Blue Team - NUTRIcipe
May 6, 2010
Solution characteristics
 Food Item Database
 Includes nutritional information specific to each
item
 Includes an item for every necessary
component of any recipes NUTRIcipe will
promote
 Recipe Database
 Large database of healthy recipes in a
normalized form that can cross-reference our
food-item database to facilitate calculation of
nutritional content
 Nutritional Research to Promote
Healthy Eating
 An authoritative source of health information
with statistical proof regarding advice for
healthier eating habits
 Tool For Calculating Nutritional Content
 Tool that makes use of the food-item’s
database, the recipes database (and other
sources), and calculates the nutritional content
 Web Server
 To host the main website
 To allow access to API over HTTP to mobile
applications
 User Profile Database
 To store/retrieve information specific to a
registered member
 Combinations Database
 Includes rule-sets for valid, nutritional
combinations of food items
 Liability
 Legal disclaimer
 HIPAA privacy
22
Blue Team - NUTRIcipe
May 6, 2010
What NUTRIcipe will do
 Satisfy needs of customers who do not require special diets
 Satisfy needs of customers who require special diets
 Recommend nutritional guidelines
 Recommend a variety of foods
 Provide food combining guidelines
 Offer healthy recipes
 Provide shopping list based on
- selected recipes
- selected diets (nutrition)
- time of the year
- store/location
 Food tracking to meet long term goals
23
Blue Team - NUTRIcipe
May 6, 2010
How it works with NUTRIcipe
Cooks the right meal
with NUTRIcipe’s help
Cindy is hungry
Lives a healthier
life
Uses NUTRIcipe
Buys the right food with
NUTRIcipe’s help
Has better
food choices
24
Blue Team - NUTRIcipe
Knows how to eat right
with NUTRIcipe’s help
May 6, 2010
What does Cindy need to eat?
Cindy …
 Is a female
 Is 30 years old
 Is Moderately active
 Needs to consume more
Vitamin C
 Needs to consume less
Cholesterol
 Has a family history of
cancer
 Has a family history of heart
disease
25
Blue Team - NUTRIcipe
Cindy has available
ingredients…
 Fish
 Potatoes
May 6, 2010
After using NUTRIcipe, Cindy is
going to eat…
Great
Great
Great
Great
Recommendations
26
Blue Team - NUTRIcipe
May 6, 2010
1. Salmon and garlic reduce the risk of cancer.
2. Salmon also has high levels of omega 3 fatty
acids which help prevent heart attack.
3. Just 1 serving of Broccoli adds Vitamin C, more
Fiber, Zinc, and Potassium!
NUTRIcipe process flow
Customer
accesses
NUTRIcipe
Customer
creates
profile
Database
ALGORITHMS
WEEKLY MEAL PLAN
LIST OF RECIPES
NUTRIcipe
Algorithms
FOOD COMBINATIONS
SHOPPING LIST
27
Blue Team - NUTRIcipe
May 6, 2010
GUI: Welcome Back
28
Blue Team - NUTRIcipe
May 6, 2010
GUI: Profile
29
Blue Team - NUTRIcipe
May 6, 2010
GUI: Preferences
30
Blue Team - NUTRIcipe
May 6, 2010
GUI: Profile overview
31
Blue Team - NUTRIcipe
May 6, 2010
GUI: Plan Meals
32
Blue Team - NUTRIcipe
May 6, 2010
GUI: Shopping List
33
Blue Team - NUTRIcipe
May 6, 2010
Technical Discussions
34
Blue Team - NUTRIcipe
May 6, 2010
Major component diagram
35
Blue Team - NUTRIcipe
May 6, 2010
Software milestones
NUTRIcipe
Software
Milestones
Database
36
Algorithms
Blue Team - NUTRIcipe
Nutrient
Calculator
Interfaces
Testing
May 6, 2010
Software milestones: Database
NUTRIcipe
Software
Milestones
Database
Algorithms
Nutrient
Calculator
Interfaces
Testing
User profile
schema
Ingredient
schema
Nutrient
schema
Recipe
schema
37
Blue Team - NUTRIcipe
Appendix A, B, C, D
May 6, 2010
Software milestones: Algorithms
NUTRIcipe
Software
Milestones
Database
Algorithms
Nutrient
Calculator
Interfaces
Testing
Nutrition
recommendation
algorithm
Food variety
recommendation
algorithm
Recipe choosing
algorithm
Food combining
recommendation
algorithm
Shopping list
generator
algorithm
38
Blue Team - NUTRIcipe
Appendix E, F, G, H, I
May 6, 2010
Software milestones: Interfaces
NUTRIcipe
Software
Milestones
Database
Database
interfaces
Algorithms
GUI interfaces
Search interfaces
Information
gathering
interfaces
39
Blue Team - NUTRIcipe
Nutrient
Calculator
Interfaces
Testing
Application
interfaces
Client standalone application
Mobile
application
Web application
May 6, 2010
Marketing analysis
40
Blue Team - NUTRIcipe
May 6, 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
41
Blue Team - NUTRIcipe
May 6, 2010
Why it matters
Unhealthy diets can lead to:
 Osteomalacia
 Obesity
 Deficiency diseases
 Cardiovascular disease
 Goiter
 Type 2 diabetes
 Osteoporosis
 Higher cholesterol levels
 Increased risk of stroke
 High blood pressure
 Lower lifespan
 Increased risk for certain types of cancers
42
Blue Team - NUTRIcipe
Ruth A. Roth, Nutrition & Diet Therapy
May 6, 2010
The financial costs
US Health Care Costs (in billions)
2500
2000
1500
1000
500
0
1960
43
1970
Blue Team - NUTRIcipe
1980
1990
US Department of Health and Human Services
2000
2008
May 6, 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
1. US Department of Labor
44
Blue Team - NUTRIcipe
2. Leah Hoffman and Lacey Rose
May 6, 2010
Benefits to the customer
 The final cost of the product would be a little
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. 1
 A greater awareness of what makes a balanced,
healthy diet is achieved.
 Time is saved planning meals, and making
grocery lists.
1. The American Journal of Medicine
45
Blue Team - NUTRIcipe
May 6, 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?
46
Blue Team - NUTRIcipe
May 6, 2010
Marketing plan
Primary customers
Secondary customers
 Fitness centers
 Working class citizens
 People over 60
 Students
 Insurance companies
 Student cafeterias
47
Blue Team - NUTRIcipe
May 6, 2010
Fitness industry overview
U.S. Health Clubs
29,750
U.S. Health Clubs Members
45.3 million
Total U.S. Industry Revenues
$19.5 billion
Existing members,
77%
New members, 23%
IHRSA (‘International Health, Racquet and Sportsclub Association’)
48
Blue Team - NUTRIcipe
May 6, 2010
Focus on a healthier life
"The use of tracking and online training and scheduling
tools will increase in the coming year with more people
looking to better gauge their progress by accessing and
monitoring details of their fitness programs... and meal
plans that people can access 24-7.“
American Council on Exercise
"The primary reason health club members work with club
staff is to develop and maintain a level of overall
fitness."
Active Marketing Group
49
Blue Team - NUTRIcipe
May 6, 2010
Competition matrix
50
Blue Team - NUTRIcipe
May 6, 2010
What
will will
thethe
customer
pay?
What
customer
pay?
 Monthly or yearly fee-based service
 Two week trial membership
 Use of advertisements would lower costs for the
user
51
Blue Team - NUTRIcipe
May 6, 2010
What risks must we deal with?
In our efforts to introduce NUTRIcipe 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
52
Blue Team - NUTRIcipe
May 6, 2010
Risk Matrix
Damage/Impact
Probability
Very Low
Low
Moderate
High
FR2
FR1
Very High
Very High
High
Moderate
CR3, CR4
Low
TR4, FR4
Very Low
53
Blue Team - NUTRIcipe
TR1
SR1, FR3
CR1, CR2
CR5
TR2
TR3, LR1
Appendix J
May 6, 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
54
Blue Team - NUTRIcipe
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
Scheduling Risk, SR:
1. Inability to obtain external DB
hosting
May 6, 2010
Resources, Staffing and Budgets
55
Blue Team - NUTRIcipe
May 6, 2010
Project management
Management Plan
56
Marketing Plan
Resource Plan
Staffing Plan
Budget Plan
Risk Management
Plan
Work Breakdown
Structure
Blue Team - NUTRIcipe
Appendix O, P, Q, R, S, T, L, M, N
May 6, 2010
Phase 0 - Organization
Olga Gallup
Project Manager
Software Specialist
Professor De Leo
Health Sciences Expert
College of
Health Sciences
W. Cole Davis
Web Developer
Software Specialist
Database Specialist
Professor Levinstein
Database Expert
College of Sciences
Erik Lavender
Database Specialist
Marketing Specialist
John Hoffmann
Financial Specialist
Hardware Specialist
57
Blue Team - NUTRIcipe
Benjamin Rattz
Risk Analyst
Web Developer
Adrian Ostolski
Documentation
Specialist
Marketing Specialist
May 6, 2010
Phase 0 - WBS
58
Blue Team - NUTRIcipe
May 6, 2010
Phase 1 - Organization
Project Manager
Software Engineer
(3)
Database
Developer
Documentation
Specialist
Nutrition Director
Database Expert
59
Blue Team - NUTRIcipe
May 6, 2010
Phase 1 - Milestones
 Prototype design and requirements definition
 Design test plan
 Acquire access to ODU web/test servers
 Database design
 Prototype development
 Prototype presentation
 Documentation
60
Blue Team - NUTRIcipe
May 6, 2010
Phase 1 - MFCD
61
Blue Team - NUTRIcipe
Appendix K
May 6, 2010
Phase 1 - WBS
62
Blue Team - NUTRIcipe
Appendix L
May 6, 2010
Phase 1 – Staffing requirements
Position
Number of
Employees
Salary
Hourly Rate
Hours
Needed
Project Manager
1
$31,200
$15.00
624
$9,360
Software Engineer
3
$31,200
$15.00
1,088
$16,320
Documentation Specialist
1
$31,200
$15.00
536
$8,040
Database Developer
1
$31,200
$15.00
216
$3,240
Database Expert
1
$312,000
$150.00
50
$7,500
Nutritional Director
1
$104,000
$75.00
50
$3,750
63
Blue Team - NUTRIcipe
Cost
Salary Cost
$48,210
40% Overhead
$19,284
Total Cost
$67,494
May 6, 2010
Phase 1 – Additional requirements
Element
64
Number of
Elements
Cost/Element
Total
Workstations
8
$700
$5,600
Laser Printer
1
$300
$300
Total
$5,900
Blue Team - NUTRIcipe
May 6, 2010
Phase 1 – Budget overview
Phase
Staffing
Additional
Total
Requirements
Phase 1
$67,494
$5,900
$73,394
Staffing, 92%
Additional
Requirements, 8%
65
Blue Team - NUTRIcipe
May 6, 2010
Phase 1 - Funding
 SBIR funding agency:
 National Science Foundation
 Phase 1: up to $100,000
66
Blue Team - NUTRIcipe
May 6, 2010
Phase 2 - Organization
Project Manager
Software Tester
(2)
Documentation
Specialist
Nutritional Director
67
Blue Team - NUTRIcipe
Software Engineer
(3)
Web Developer
Database
Administrator
May 6, 2010
Phase 2 - WBS
68
Blue Team - NUTRIcipe
Appendix M
May 6, 2010
Phase 2 – Staffing requirements
Position
Number of
Employees
Salary
Hourly Rate
Hours
Needed
Project Manager
1
$87,000
$42.00
1,320
$55,440
Software Engineer
3
$73,000
$35.00
3,168
$110,880
Documentation Specialist
1
$35,000
$17.00
1,120
$19,040
Software Tester
2
$65,000
$31.00
1,928
$59,768
Web Developer
1
$56,000
$27.00
1,192
$32,184
Database Administrator
1
$83,000
$40.00
1,256
$50,240
Domain Expert
1
$312,000
$150.00
300
$45,000
Cost
Salary Cost
$372,552
40% Overhead
$149,021
Total Cost
$520,573
*salary.com
69
Blue Team - NUTRIcipe
May 6, 2010
Phase 2 – Additional requirements
Element
70
Number of
Elements
Cost/Element
Total
Server
3
$3,100
$9,300
Workstations
2
$900
$1,800
Laser Printer
1
$300
$300
Oracle
1
$5,800
$5,800
Cables
10
$150
$150
KVM Switch
1
$20
$20
Network Switch
1
$100
$100
Hardware Firewall
1
$1,700
$1,700
Power Amplifier
1
$300
$300
AC Unit
1
$3,000
$3,000
Nutrient Calculator
1
$100
$100
Cell phone emulator
2
0
0
Total
$22,570
Blue Team - NUTRIcipe
May 6, 2010
Phase 2 – Budget overview
Phase
Staffing
Additional
Total
Requirements
Phase 2
$520,573
$22,570
$543,143
Staffing, 96%
Additional
Requirements, 4%
71
Blue Team - NUTRIcipe
May 6, 2010
Phase 2 - Funding
 SBIR funding agency:
 National Science Foundation
 Phase 2: up to $750,000
72
Blue Team - NUTRIcipe
May 6, 2010
Phase 3 - Organization
Project Manager
Web Developer
Database
Administrator
Financial Director
Customer Service
Software Engineer
Lawyer
Marketing Director
Documentation
Specialist
HR Manager
73
Blue Team - NUTRIcipe
Nutritional Director
May 6, 2010
Phase 3 - Milestones
 Production preparation
 Website
 Marketing product
 Technical support
 Customer support/feedback
 Continual development
 Documentation
74
Blue Team - NUTRIcipe
May 6, 2010
Phase 3 - WBS
75
Blue Team - NUTRIcipe
Appendix N
May 6, 2010
Phase 3 – Marketing plan – Year 1
YMCA of SHR branches: 15
YMCA of SHR members: 140,408
76
Blue Team - NUTRIcipe
May 6, 2010
Phase 3 – Marketing plan – Year 2
Virginia is #7 state for health club memberships
Virginia Health Club Members: 1,443,000
77
Blue Team - NUTRIcipe
IHRSA (‘International Health, Racquet and Sportsclub Association’)
May 6, 2010
Phase 3 – Marketing plan – Year 3
10 Top States Health Club Members: 15,663,573
78
Blue Team - NUTRIcipe
#
State
Participants
per 100 people
1
Colorado
21.8
2
Utah
20.8
3
MA
20.6
4
Arizona
20
5
Delaware
19
6
California
18.7
7
Virginia
18.5
8
WA
18.1
9
Oregon
18.1
10
Maryland
17.9
IHRSA (‘International Health, Racquet and Sportsclub Association’)
May 6, 2010
Phase 3 – Marketing plan – Year 4
U.S. Health Club Members: 45,300,000
79
Blue Team - NUTRIcipe
IHRSA (‘International Health, Racquet and Sportsclub Association’)
May 6, 2010
Phase 3 – Staffing requirements
80
80
Position556,965
Number of
Employees
Salary
Hourly Rate
Hours
Needed
Project Manager
1
$84,000
$42.00
2096
$88,032
Software Engineer
1
$68,000
$34.00
860
$29,240
Documentation Specialist
1
$35,000
$17.00
360
$6120
Marketing Director
1
$40,000
$19.00
720
$13,680
Web Developer
1
$50,000
$25.00
1024
$25,600
Financial Director
1
$60,000
$29.00
480
$13,920
Customer Service
1
$35,000
$17.00
2000
$34,000
Lawyer
1
$68,000
$33.00
800
$26,400
HR Manager
1
$50,000
$25.00
320
$8,000
Database Administrator
1
$80,000
$40.00
500
$20,000
Domain Expert
1
$312,000
$150.00
120
$18,000
Blue Team - NUTRIcipe
Cost
Salary Cost
$282,992
40% Overhead
$113,197
Total Cost
$396,189
May 6, 2010
Phase 3 – Budget overview
Phase
Staffing
Additional
Total
Requirements
Phase 3
$396,189
N/A
$396,189
Staffing, 100%
Additional
Requirements, 0%
81
Blue Team - NUTRIcipe
May 6, 2010
Overall project budget overview
82
Phase
Staffing
Additional
Total
Requirements
Phase 0
N/A
N/A
N/A
Phase 1
$67,494
$5,900
$73,394
Phase 2
$520,573
$22,570
$543,143
Phase 3
$396,189
N/A
$396,189
Total
$984,256
$28,470
$1,012,726
Blue Team - NUTRIcipe
May 6, 2010
Break–Even Analysis
Fixed Costs
Phase 1 Staff
Phase 1 Additional Requirements
Phase 2 Staff
Phase 2 Additonal Requirements
Phase 3 Staff
Phase 3 Additional Requirements
Total Fixed Costs (TFC)
$67,494.00
$5,900.00
$520,573.00
$22,570.00
$396,189.00
n/a
$1,012,726.00
Variable Cost
Variable Costs based on Percentages:
Credit card transactions
3.00%
Total Variable Cost per Unit (V)
$0.12
Contribution Margin Per Unit (CM)
Contribution Margin Ratio (CMR)
Break-Even Point
Break-Even Units (X)
Break-Even Sales (S)
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$3.87
97.00%
102,367
$408,442.27
May 6, 2010
When will NUTRIcipe make a
When
profit?
will NUTRIcipe make a profit?
$1,200,000.00
$1,000,000.00
Break-Even Analysis
Fixed Cost
$800,000.00
M
o
n
e
y
Fixed Cost
$600,000.00
Total
Revenue
$400,000.00
$200,000.00
Total Revenue
Profit (Loss)
$0.00
-$200,000.00
Profit (Loss)
-$400,000.00
-$600,000.00
Date
84
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We are what we eat
Getting knowledge about daily nutrients necessary
to maintain a good health and organizing proper
diets is easy with NUTRIcipe.
Good nutrition is essential for the attainment and
maintenance of good health and should never be
neglected.
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Team collaboration
•Team meetings
on Thursdays at
12:30
•Google wave
•Ventrilo
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References
87
•
"Healthy Eating Index." USDA Center for Nutrition Policy and Promotion. http://www.cnpp.usda.gov/HealthyEatingIndex.htm
•
“Dietary Guidelines for Americans.” USDA.
http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf
•
Food Marketing Institute. http://www.factsfiguresfuture.com
•
World Cancer Research Fund. http://www.nursingtimes.net/whats-new-in-nursing/millions-unaware-that-unhealthy-diet-increasescancer-risk/1991181.article
•
Heart Foundation and Cancer Research. http://www.medicalnewstoday.com/articles/139981.php
•
American Journal of Clinical Nutrition http://www.diseaseeducation.com/wellness/How_Healthy_People_Stay_Healthy.php
•
Roth, Ruth A. Nutrition & Diet Therapy.
•
“National Health Expenditures." US Department of Health and Human Services. 2009. United States Government.
http://www.cms.hhs.gov/NationalHealthExpendData/downloads/tables.pdf
•
“How The Average US Consumer Spends Their Paycheck.” Visualeconomics. April 2009. CreditLoan Network.
http://www.visualeconomics.com/how-the-average-us-consumer-spends-their-paycheck/.
•
“Generation gap.” Fed’s Survey of Consumer Finance. http://www.usatoday.com/news/nation/2007-05-20-cover-generationwealth_N.htm
•
“Middle-aged.” Eating right fitness. http://www.usatoday.com/news/nation/2007-05-20-cover-generation-wealth_N.htm
•
“Medical bills prompt more than 60 percent of U.S. bankruptcies.” The American Journal of Medicine.
http://www.cnn.com/2009/HEALTH/06/05/bankruptcy.medical.bills/
•
Leah Hoffman and Lacey Rose. “Costly calories.” MSNBC.com. April 13, 2005. General Electric. 12 Mar, 2010.
http://www.msnbc.msn.com/id/7432448/
•
National Relocation. http://profiles.nationalrelocation.com/
•
The Web Hacking Incident Database. http://www.xiom.com/whid/2009/39/orange-france-sqlinjection
•
Webhosting . http://www.hostpulse.com
•
IHRSA. http://cms.ihrsa.org/index.cfm?fuseaction=page.viewPage&pageID=18959&nodeID=15
•
IHRSA. The top states statistics. http://cms.ihrsa.org/index.cfm?fuseaction=Page.viewPage&pageId=18334&nodeID=15
•
American Council on Exercise. http://www.acefitness.org/article/2843/
•
Active Marketing Group. http://activemarketinggroup.com/AssetFactory.aspx?did=32 ,
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Appendix
A.
B.
C.
D.
E.
F.
G.
H.
I.
J.
K.
L.
M.
N.
O.
P.
Q.
R.
S.
T.
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User profile schema design
Nutrient schema design
Ingredient schema design
Recipe schema design
Nutrition recommendation algorithm logic
Food variety recommendation algorithm logic
Recipe choosing algorithm logic
Food combining recommendation algorithm
Shopping list generator algorithm logic
Brief prototype description
Combining guidelines chart
WBS Phase 1
WBS Phase 2
WBS Phase 3
Management plan
Marketing plan
Resource plan
Staffing plan
Budget plan
Risk management plan
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Appendix
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User profile schema design
Appendix A
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Nutrient schema design
Appendix B
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Ingredient schema design
Appendix C
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Recipe schema design
Appendix D
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Nutrition recommendation algorithm logic
Appendix E
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Food variety recommendation algorithm logic
Appendix F
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Recipe choosing algorithm logic
Appendix G
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Food combining recommendation algorithm
Appendix H
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Shopping list generator algorithm logic
Appendix I
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Phase 1: WBS, Planning
Appendix L
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Phase 1: WBS, Hardware and Database Development
Appendix L
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Phase 1: WBS, Software Development
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Appendix L
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Phase 1: WBS, Testing and Documentation
Appendix L
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Phase 2: WBS, Planning
Appendix M
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Phase 2: WBS, Hardware and Database Development
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Appendix M
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Phase 2: WBS, Software Design and Development
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Appendix M
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Phase 2: WBS, Documentation and Testing
Appendix M
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Phase 3: WBS, Marketing
Appendix N
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Phase 3: WBS, Post Production Improvements
Appendix N
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