Transcript Feasibility (final draft)

nutriPe
solution that will help you to organize your proper
diet
CS410 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
Erik Lavender
Database Specialist
Marketing Specialist
John Hoffmann
Financial Specialist
Database Specialist
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Professor Levinstein
Database Expert
College of Sciences
Blue Team - nutriPe
Benjamin Rattz
Risk Analyst
Web Developer
Adrian Ostolski
Documentation Specialist
Marketing Specialist
March 18, 2010
Outline
 Problem
 Problem characteristics
 Current process flow
 Proposed solution: nutriPe
 Solution characteristics
 Modified process flow
 Solution components
 Market analysis
 Cost summary
 Risks
 Conclusion
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What are we going to eat?
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We are going to eat…
because
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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
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Eating patterns
Need
improvement
diets
74%
Poor diets
16%
Good diets
10%
USDA Healthy Eating Index
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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
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Where are consumer diets
out of balance?
USDA Dietary Guidelines
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Where are consumer diets
out of balance?
Percentage change needed to meet USDA recommendations
USDA Dietary Guidelines
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Lack of knowledge about
healthy diets
Food Marketing Institute Data
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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
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Heart Foundation and Cancer Research
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Food variety
American Journal of Clinical Nutrition
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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
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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
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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
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Solution: nutriPe
nutriPe 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
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Objectives
 Build a robust database
 Obtain USDA databases
 Database integration
 Algorithm development
 Develop UI software
 Market product
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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 nutriPe will promote
 Recipe Database
 Web Server
 To host the main website
 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
 To allow access to API over HTTP to mobile
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
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Modified Process Flow
Needs to eat or
buy food
Checks NutriPe
Eats
healthy food
NutriPe gives
recipe for
healthy food
NutriPe makes
a grocery list
Lives a
healthier life
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nutriPe will provide
 Recommendations on nutrition
 Recommendations on a variety of foods
 Food combining recommendations
 Healthy recipes
 Shopping list
 Food tracking
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nutriPe primary and secondary tasks
Primary tasks
Secondary tasks
 Satisfy needs of customers who  Satisfy needs of customers who
do not require special diets
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
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nutriPe 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
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Major component diagram
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nutriPe recommendations on nutrition
Process flow
Customer Profile
Gender: Female
Age: 26
Activity Level: Active
nutriPe 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
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nutriPe 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
nutriPe
Variety of Foods
Report with
recommendations on
food combinations
based on customer’s
calorie needs and
calorie level
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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
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nutriPe 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
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Estimated
calorie level
and calorie
needs
Blue Team - nutriPe
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
nutriPe
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
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nutriPe 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
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
nutriPe
NutriPe generates
shopping list based
on customer’s
selected recipes
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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
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Blue Team - nutriPe
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
•iPhone OS
•(future release) PalmOS
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Mobile Device
•Mobile Phone
•Internet Connection
•Platform Restricted
•Windows Mobile
•Android
•iPhone OS
•(future release) PalmOS
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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
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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
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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
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The financial costs
US Department of Health and Human Services
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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
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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.
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How the customer saves money
Step 1, customer
buys our product
Step 4, Money is
saved through
lower healthcare
costs
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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?
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Competition Matrix
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CostCost
to Develop
to Develop
nutriPe
Element
Cost
Database
$100,000
Web Application
$15,000
Stand-Alone Application
$ 15,000
Mobile Application
Recipe nutrient calculator
Total
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$5,000
FREE
$135,000
March 18, 2010
Cost to Maintain
Element
Database maintenance
$10,000
Web/Database hosting
$400
User Support
Total
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Cost
Blue Team - nutriPe
scalable
$10,400+/mo
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WhatWhat
Will the
Pay?pay?
will Customer
the customer
 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.
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What risks must we deal with?
In our efforts to introduce nutriPe 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
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Customer risks
 Poor UI design
 Lack of recipes
 Lack of expert approval
 Perceived lack of innovation
 Unacceptable pricing/fees
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Technical risks
 Security risks
 Server/DB downtime
 Software, profile glitches
 Slow DB access times
1
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Schedule risks
 Inability to obtain external DB hosting on time
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Financial risks
 Fee/income issues
 Market competition
 Increase in DB hosting prices
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Legal risks
 External lawsuit – Customers
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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
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TR1
SR1, FR3
CR1, CR2
CR5
LR2
TR2
TR3, LR1
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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
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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?
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We are going to eat…
because
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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 nutriPe.
Good nutrition is essential for the attainment and maintenance of
good health and should never be neglected.
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TeamTeam
Collaboration
Collaboration
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References
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http://www.cnpp.usda.gov/HealthyEatingIndex.htm USDA Healthy Eating Index
http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.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.articleWorld 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. <http://www.cms.hhs.gov/NationalHealthExpendData/downloads/tables.pdf>.
“How The Average US Consumer Spends Their Paycheck.” Visualeconomics. April 2009. CreditLoan Network. 12
Mar, 2010. http://www.visualeconomics.com/how-the-average-us-consumer-spends-their-paycheck/.
Leah Hoffman and Lacey Rose. “Costly calories.” MSNBC.com. April 13, 2005. General Electric. 12 Mar, 2010.
http://www.msnbc.msn.com/id/7432448/
•
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Appendix
A.
B.
C.
D.
E.
F.
G.
H.
I.
J.
K.
L.
M.
N.
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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
Risk matrix – key
Blue Team - nutriPe
March 18, 2010