خلاصة:
Consumption management is one of the requirements for realizing a resistance economy, and one of the instances of consumption management is management in student restaurants due to the mass consumption of food items. Investigation and analysis of the food programs of four universities, along with the amount of nutrients used in each type of food, shows that in some food groups such as the meat group, the daily intake share is more than the body's required share and sometimes even more than double, while other food groups are not properly supplied. This case, in addition to creating extra costs, will cause failure to receive the body's required nutrients, contraction of various diseases, and consequently, treatment costs. In the following, the solution for designing an application program within the context of the Internet of Things is addressed to determine the required amount for each food group, the amount consumed at each moment, the remaining daily required amount, nutritional recommendations, etc.
ملخص الجهاز:
A Resistance Economy Perspective on Food Consumption in Student Restaurants within the Internet of Things Framework Received Date: 21/10/96 Acceptance Date: 23/12/96 Mohammad Moradi 1 Kheirallah Rahseparfard 2 Abstract Consumption management is one of the requirements for realizing a resistance economy, and one instance of consumption management is management in student restaurants due to the mass consumption of food items.
In the following, a solution for designing an application within the framework of the Internet of Things is addressed to determine the required amount for each food group, the amount consumed at any given moment, the remaining daily required amount, nutritional recommendations, etc.
Resistance economy, Internet of Things, student restaurant, food groups, proper consumption management JEL Classification: Z19, Z12, L66, L86.
Finally, an application program in the context of the Internet of Things for the correct management of consumption in student restaurants has been presented.
Pavesic & Magnant (2005) have stated the basic principles in consumption management and cost control in restaurants.
Providing an application within the context of the Internet of Things To achieve the stated goal and ensure the portion of food groups, we need an application that displays the required amount of each portion of food groups, the amount provided, and the remaining amount of each portion on a daily basis, and these values should be updated with the consumption of each type of food.
One of the important aspects of consumption management in student restaurants relates to how food is presented so that the body's required portion from each food group is provided; therefore, the food programs of four universities along with the amount of food ingredients used in each type of food were analyzed.
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