Optimization for recipe-based, diet-planning inventory management
Thesis (S.M.)--Massachusetts Institute of Technology, Computation for Design and Optimization Program, 2010.
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| Format: | Thesis |
| Language: | eng |
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Massachusetts Institute of Technology
2011
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| Online Access: | http://hdl.handle.net/1721.1/61895 |
| _version_ | 1826209641546121216 |
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| author | Kang, Sheng |
| author2 | Richard Larson. |
| author_facet | Richard Larson. Kang, Sheng |
| author_sort | Kang, Sheng |
| collection | MIT |
| description | Thesis (S.M.)--Massachusetts Institute of Technology, Computation for Design and Optimization Program, 2010. |
| first_indexed | 2024-09-23T14:25:49Z |
| format | Thesis |
| id | mit-1721.1/61895 |
| institution | Massachusetts Institute of Technology |
| language | eng |
| last_indexed | 2024-09-23T14:25:49Z |
| publishDate | 2011 |
| publisher | Massachusetts Institute of Technology |
| record_format | dspace |
| spelling | mit-1721.1/618952019-04-12T20:22:04Z Optimization for recipe-based, diet-planning inventory management Kang, Sheng Richard Larson. Massachusetts Institute of Technology. Computation for Design and Optimization Program. Massachusetts Institute of Technology. Computation for Design and Optimization Program. Computation for Design and Optimization Program. Thesis (S.M.)--Massachusetts Institute of Technology, Computation for Design and Optimization Program, 2010. Cataloged from PDF version of thesis. Includes bibliographical references (p. 40-41). This thesis presents a new modeling framework and research methodology for the study of recipe-based, diet-planning inventory management. The thesis begins with an exploration on the classic optimization problem - the diet problem based upon mixed-integer linear programming. Then, considering the fact that real diet-planning is sophisticated as it would be planning recipes rather than possible raw materials for the meals. Hence, the thesis develops the modeling framework under the assumption that given the recipes and the different purchasing options for raw materials listed in the recipes, examine the nutrition facts and calculate the purchasing decisions and the yearly optimal minimum cost for food consumption. This thesis further discusses the scenarios for different groups of raw materials in terms of shelf-timing difference. To model this inventory management, the modeling implementation includes preprocess part and the optimization part: the formal part involves with conversion of customized selection to quantitative relation with stored recipes and measurement on nutrition factors; the latter part solves the cost optimization problem. by Sheng Kang. S.M. 2011-03-24T20:23:02Z 2011-03-24T20:23:02Z 2010 2010 Thesis http://hdl.handle.net/1721.1/61895 706807732 eng M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission. http://dspace.mit.edu/handle/1721.1/7582 41 p. application/pdf Massachusetts Institute of Technology |
| spellingShingle | Computation for Design and Optimization Program. Kang, Sheng Optimization for recipe-based, diet-planning inventory management |
| title | Optimization for recipe-based, diet-planning inventory management |
| title_full | Optimization for recipe-based, diet-planning inventory management |
| title_fullStr | Optimization for recipe-based, diet-planning inventory management |
| title_full_unstemmed | Optimization for recipe-based, diet-planning inventory management |
| title_short | Optimization for recipe-based, diet-planning inventory management |
| title_sort | optimization for recipe based diet planning inventory management |
| topic | Computation for Design and Optimization Program. |
| url | http://hdl.handle.net/1721.1/61895 |
| work_keys_str_mv | AT kangsheng optimizationforrecipebaseddietplanninginventorymanagement |