II.

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the review of related literature and studies. These pieces of literature and studies were
reviewed as they were deemed relevant to the present study. They have also provided a conceptual framework for
the current study. Researchers gathered information was congregated through articles, journals and books that are
related with the study which serve as the foundation for collecting more knowledge and understanding the essence
of the study for additional reference.

A. Discussion of Models
According to the prospects for improvements in nutritional care are ameliorated if hospital management
clearly identifies nutritional care as a priority area and enjoys access to management tools for quality assurance. The
prospects are also improved if a committed professional at the ward has the necessary time resources to perform
nutritional care in practice, and if the care staff can requisition patient meals rich in nutrients 24 hours a day. At the
kitchen production level prospects benefit from a facilitator contact between care and kitchen staff, and if the
kitchen staff controls the whole food path from the kitchen to the patient. [1]
Patient satisfaction can be evaluated and identify the opportunities for improvement in care, reducing costs,
monitoring and performance of health plan. Hospital information system (HIS) and Radiology information system
(RIS) is widely used in many healthcare organizations to improve efficiency and effectiveness of patient care. HIS
stores, manages and captures information related to heath activities of patients and statistical data of healthcare
organizations.[2]
The Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI),
conceptualized the project titled “Healthy Eating and Lifestyle Program (HELP) Online.” The purpose of this case
report is to describe the development process of a web-based nutrition website, which will modernize the nutrition
delivery channel of the DOST-FNRI. With the use of ICT, improvement in the promotion, dissemination, and
implementation of important health, nutrition and lifestyle guidelines and practices, tools, and other resources
specially designed for Filipinos will be easier and faster, which could strengthen citizens’ engagement in practicing
a healthy lifestyle. [3]
It is usually associated with poor eating habits. An unhealthy dietary intake is one of the key risk factors for
non-communicable diseases. For instance, inadequate consumption of fruits and vegetables predisposes one to the
risk of cardiovascular diseases, while high salt consumption is an important determinant of high blood pressure,
cardiovascular risk and increase in the risk of stomach cancer. In order words, when the body’s nutrient intake is
inadequate or when the nutrient reserve is depleted, it can lead to malnutrition, affecting the health and wellbeing of
an individual Malnutrition is prevalent in developing countries like Nigeria, to which stated has significant negative
impacts, especially as it relates to poor human health, lost human capital, and decreased economic productivity.[4]
Many researchers have tried to improve the concept by bringing in other measures—Chen and Clark (2015), for
instance, include the store hours of grocery stores in their analysis, while others have
included economic access to food outlets (Jiao et al. 2012; Breyer and Voss-Andreae 2013). However, these
approaches remain predominantly within a quantitative framework and fail to account for complex socio-spatial
interrelations (Sadler, Gilliland, and Arku 2015; Cummins, Flint, and Matthews 2014)
Macronutrients are nutrients needed by the body in relatively large amounts. They include energy yielding
nutrient, such as carbohydrates, proteins, lipids, and water. These nutrients are required in relatively large amounts
by the body. Protein is needed by the body for growth, repair, replacing tissues and fighting infections. As a
component of a diet, protein serves to replace amino acids that are broken down to produce energy. The
recommended daily intake for protein is five-and-a-half-ounce equivalent/day. [5]
In the present review, eating from a health psychology perspective. We will discuss why and how people
regulate their food intake while taking into consideration the health consequences of this behavior, either as
interpreted by health professionals or by themselves. Considering that people may eat for many other reasons than
for improving their health.
from this point onwards use the term ‘diet’ when people eat for health reasons. By diet we mean a pattern
of food intake that meets certain demands that are relevant to weight or health. Diet is different from eating behavior
which we consider as a more unconstrained behavior that may be guided by individual habits or ingrained social and
cultural standards but not so much by distinct requirements. [6]
Healthy diets are also rich in polyunsaturated fatty acid, whole grains, and fiber, low-fat or non-fat dairy,
fish, legumes, and nuts and low in refined grains, and saturated fatty acids. Guidelines may differ in their advice
regarding the consumption of (red or processed) meat (24%), alcohol (54%) and dairy (specifically recommended in
the Netherlands), probably relating to the national food culture, as do recommendations regarding food safety (51%)
and sustainable food choices (3%). A review of European guidelines concluded that dietary recommendations are
still insufficient given disagreement on how to group foods. [7]
“Sustainability” is a term without a universally accepted definition; within this article, the term “sustainable
food system” is used in the context of the widely accepted Brundtland Commission definition: a food system that
meets the needs of the present without compromising the ability of future generations to meet their needs (8). The
concept of sustainability was addressed explicitly by the committee that produced the report used to develop the
2015 Dietary Guidelines for Americans (DGA) [10]
During pandemic, people experience lockdowns on our home in almost a year, and we forget to eat healthy
foods because of what we see in social media is trending and more of that trending is not healthy. Eating habits are
“conscious, collective, and repeated patterns that cause people to pick, eat, and use certain foods or diets in response
to social and cultural influences.” [14]. At the time of food preparation, possessing a high degree of knowledge of
cooking methods and techniques will result in lower consumption levels of refined foods and greater intakes of
scratch-prepared foods. [15].

Obesity's growing prevalence, as well as its ties to cardiovascular disease, cancer, diabetes, and other
chronic diseases, has fueled interest in discovering better ways to encourage healthy eating and weight loss. [16]. In
health promotion science and practice, rapid advances in technology have promoted the use of smartphones. While
multiple diet and nutrition applications are accessible from major smartphones and computer systems, comparatively
few have been evaluated in scientific trials to assess their efficacy in encouraging health promotion. [16].

In every house there is process food because of easy to serve but, because of processing food our life is

instant also. Food processing combines raw food ingredients to produce marketable food products that can be easily

prepared and served by the consumer. It ranges from simple forms of transformation such as slicing, drying, or

freezing to highly extractive forms where the nutrients of the original ingredients are highly depleted through the

various processes. “Ultra-processed” foods, or products characterized as “durable, accessible, convenient, attractive,

ready-to-eat, or ready to-heat,” are problematic for public health in two ways: first, their principal ingredients (oils,

solid fats, sugars, salt, flours, starches) make them excessive in total fat, saturated or trans fats, sugar and sodium,

and short of micronutrients and other bioactive compounds, and of dietary fiber [18].

The nutrition-sensitive agriculture agenda needs to evolve to address overweight and obesity as agriculture

and food systems can and should play a role in delivering safe, diversified, and healthy diets for all. In contrast to

other domains affecting obesity where there is ample evidence for interventions that control and prevent obesity,

evidence of impact in the agriculture and food systems domain is still being generated [18].

Most children and adolescents do not meet dietary recommendations that may result in poor diets

contributing to obesity. Findings from these studies generally support positive associations between children and

adolescents helping with meal preparation and healthier overall dietary quality, consumption of specific healthy

foods, food preferences, and self-efficacy related to eating healthy foods and cooking/food preparation skills [19].

Eating habits score was much lower among students who were smokers, lived in rented places, lived alone,

had separated parents, and did not exercise regularly. In multivariate analysis, multiple psychological factors, such

as living alone and stressed, were found to be associated with eating patterns [20].

Nutritional education for medical students should be improved to enhance healthy eating habits and

lifestyles, along with adherence to healthier diets. Future studies are recommended to use larger sample sizes and

include students from different medical universities in Saudi Arabia [20].

Related Studies

Foreign Studies

Health behaviors of the international students at university, including dietary behavior, were still unknown
because the lack of information about it. They appeared to be vulnerable to health risks suffering from deficiency of
micronutrients leading to double load of malnutrition because of their lack of knowledge about health behavior. [9]
Many researchers have tried to improve the concept by bringing in other measures— for instance, include
the store hours of grocery stores in their analysis, while others have included economic access to food outlets.
However, these approaches remain predominantly within a quantitative framework and fail to account for complex
socio-spatial interrelations. [10]
Self‐control leads to positive life outcomes, but it is poorly understood. While previous research has
focused on self‐control failure, self‐control success remains unexplored. The current studies aim to shed lighter on
the mechanisms of self‐control by focusing on the resolution of response conflict as a key component in self ‐control
success. [11]
Local Studies

The study titled “Nutritional knowledge and dietary habits among collegiate athletes and non-athletes in
letran manila” aims to evaluate the nutrition knowledge and dietary habits of the collegiate athletes and non-athletes.
Specifically, to assess the anthropometric data, compare the nutrition knowledge and dietary habits of the collegiate
athletes and non-athletes and develop a nutrition guidelines booklet that focuses on nutritional needs of the
collegiate athletes. It focuses on the assessment of the nutritional knowledge, dietary habits, sociodemographic
information and anthropometric data of the selected collegiate athletes from volleyball, taekwondo, track n’ field,
table tennis, lawn tennis, swimming and badminton and collegiate non-athletes within the age bracket of 19-24 years
old, and to develop nutritional guidelines for athletes. Revealed that the collegiate non-athletes have better nutrition
knowledge and dietary habits than the collegiate athletes both female and male in Letran-Manila. Proper counselling
with nutrition experts and monitoring of nutrition status and dietary needs of the athletes should be done throughout
the year not just prior to competition, it must be before, during and after the intense training and exercise of the
athletes either by the sports nutritionist or nutrition experts of the college. [12]

Monitoring of food intake is a challenge for those who want to be fit since not all food items come with
nutritional labels. The researcher proposed a tool that calculates macronutrient through image processing, color-
sifting. Support Vector Machine (SVM) and Bag-of-features, and contour comparison averaging. The Philippine
Food Standard Exchange List was the basis for testing. The coin was detected in all the images. The system was able
to compute the calories of 63 food items with an average difference of 1.67, 0.89, 0.47, 0.11, 3.37, for Actual
weight, Carbohydrates, Protein, and Fat, versus the System's computed weight, carbohydrates, Protein, Fat,
respectively. The overall calorie computation was considered 92% acceptable. [13]

Through mobile devices, users can receive personalized recipes and menus anytime and anywhere. By
using the proposed method, the researcher develops a mobile application of dietary nutrition recommendation
service for obese management. A mobile interface will be built herein and applied in an experiment to test its logical
validity and effectiveness.[17]

Table 1. Functionality and Feature matrix

Software 1 2 3 4 5 6 7
MyfitnessPal ✓ ✓ ✓ ✓ ✓ ✓ ✓
MyNetdiary ✓ ✓ ✓ ✓ ✓ ✓ ✓
Obesity Help ✓ X ✓ X ✓ X X
Health Tracker
MyPlate ✓ ✓ ✓ X ✓ X X
CalorieCounter & ✓ X ✓ ✓ ✓ X X
DietTracker
LOSE IT Calorie ✓ X ✓ ✓ ✓ X X
Counter
CARB Manager: ✓ X ✓ ✓ ✓ X X
Keto Diet Tracker
& Macros
HealthifyMe: ✓ ✓ ✓ ✓ ✓ X X
Weight Loss Plan

1. User Registration
2. User Friendly interface
3. Create customizable meal plans
4. Good support for dietary restriction
5. Management tracker
6. Food Assistant
7. Management Result

Table 1 shows the core functionalities and features of the software that have been tested, based on the result
they all have different strength and weakness. Learning with technology has become essential in today’s life. It
makes our life easier and better, and development of technology has a big impact to develop the process. The said
system was developed for those people have insecurities in their self to help them to achieve their body goals. In this
app you can boost self-esteem or confident. The advancement of technology we have in 21st century we are
encouraged to make our lifestyle be productive and engage ourselves in meeting healthy lifestyle. Experts in health
are aware of negative impact of technologies in our lives like using phones and browsing on the internet the whole
day will give tardiness to individuals and that kind of lifestyle is not healthy for humans. Nutrition services provide
patients with education and counselling on their diet. Nutrition services may focus on overall health and well-being
or may be a part of treatment for specific diseases.
B. Conceptual Framework
The Conceptual framework will provide an illustration on what to be expected in this study, how the
variables will relate to each other and how the requirements will be met.

Figure 1. Conceptual Framework of the NutriServe

Figure 1 illustrates the conceptual framework of the study using the input-process-output-outcome-
evaluation model. The input phase includes the Related Literature and Studies it contains the information about the
research. Journals and System reviews are also collected to find more knowledge and information. Research and
brainstorming researchers gathered pieces of information from other researchers to find techniques or strategies
from making these studies. Planning, where the researcher shares their ideas about the topic. System analysis where
you need to find a possible solution to the objective of your study. System design will show the development of the
application and it shows how the application would look like. The development contains the programming part
where you develop the application. The web-based application will be developed by using HTML and CSS for the
front end. PYTHON and JAVASCRIPT for the implementation of features on web pages and for databases
researchers use MySQL. The output of this study is to develop web-based online nutrition services to help other people
to have a proper diet to avoid having a health issue. In the testing, the researcher takes a sequence of testing in every
part of the system if there are some feedbacks that requests for modifications of the system the researcher will go
back to the analysis and design phase and do the request for modifications of the system. The application has
purposely chosen 18-35 years old to participated in the study. The study aims to help people have the proper
nutrition to avoid health issues and also, they will learn the nutrition that we will get in foods through this system.
So that they can monitor their diet because of the ages we have chosen, here that they should be careful or should
take care of their health and so that they know what nutrition they can get from the foods they plan to eat. They will
have knowledge of every meal and what exercise they need to get the body or weight they want.

C. Definition of Terms

The Definition of Terms is provided with the intention of assisting the readers for better
understanding of how unusual terms are defined within the context.

Web-based - Is a software that you can access in the web browser that can supported
Application an active internet connection.
HIS - “Hospital information system” It provides the information about the
patient health history.
DOST-FNRI - “Department of Science and Technology-Food and Nutrition Research
Institute” they are partner that provides data, products and information
to fight malnutrition in the country.
HELP - “Healthy Eating and Lifestyle Program” goal is to help overweight
children to have proper nutrition.
ICT - “Information and Communication Technologies” refers to
communication technologies.
DGA - “Dietary Guidelines for Americans” provides food recommendations
Nutrition Service to promote health.
-  a nutritional assessment and intervention for individuals who are
identified as being at nutritional risk and includes development of
a nutrition care plan

REFERENCES

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[2] Kanthipriya Lingamallu, “Hospital Information System Radiology ”2021
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for Filipinos: A Case Report” 2019
[4] Kehinde Adesina Thomas, PhD “Utilization of Information and Communication Technologies for
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[5] Mercy O. Nani “Relationship Between Nutrition Knowledge and Food Intake of College Students” 2016
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[8] John W Finley, et al. “Nutritional Sustainability: Aligning Priorities in Nutrition and Public Health with
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[9] Ghada El-Kherbawy W. S. Amin Magda Hassan “Comparative study of nutritional knowledge & dietary
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[10] Federica Bono, John Finn Food” Diaries to Measure Food Access: A Case Study from Rural Cuba”2017

[11] Marleen Gillebaart et. Al., “Effects of Trait Self‐Control on Response Conflict About Healthy and
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[12] Sabang, Daphne Leah A “An algorithm for measuring macronutrients of dry food through image
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[13] Bea Maris H. Endozo., et. Al, “Nutritional knowledge and dietary habits among collegiate athletes and non-
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[14]. FEN. Eating Habits. FEN. Available online: http://www.fen.org.es/blog/habitos-alimentarios/ (accessed on 20

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[15]. Murray, D.W.; Mahadevan, M.; Gatto, K.; O’Connor, K.; Fissinger, A.; Bailey, D.; Cassara, E. Culinary
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[17]. Hoill Jung & Kyungyong Chung “Knowledge-based dietary nutrition recommendation for obese management”
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[18]. Aira Htenas (Task Team Leader, TTL) and Yurie TanimichiHoberg with inputs from Lynn Brown “An
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[19]. Susan B. Quelly “Helping With Meal Preparation and Children’s Dietary Intake: A Literature Review” 2018

[20]. Sami H Alzahrani, et al "Eating Habits Among Medical Students at King Abdulaziz University, Jeddah, Saudi
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