A System for Evaluation of Military Menus,
ARMY NATICK LABS MASS
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The study provides information both about the food habits of respondents i.e., information about how they perceive foods and allow for the possibility of eventually constructing menus that optimize preference. The data should be disentangled into a information about empirical time-preference functions, which are obtained from surveys b hypotheses about rules for time-preference behavior of foods that are served in a repetitive menu c hypotheses about the rules of combinations that an individual uses in deciding about overall menu preference from information about component preferences d possibilities for optimizing menus to maximize preference, and e possibilities for optimizing selections by knowing the distribution of individual preferences for each item at each menu day selection opportunity.
- Food, Food Service and Nutrition
- Logistics, Military Facilities and Supplies