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					Nutrition and Menu System
                for

  Lifetime Wellness Center




             Yiwen He
           Mike Landers
          Clinton Stringer
           Farhan Ullah
          Rachel Vincent
•   Lifetime Wellness Center has recently
    requested that our company, SDC
    Incorporated, develop a Menu Planning
    System and Nutritional Database integration
    to replace their current system.
•   Lifetime Wellness Center’s current system
    gives nutritional advice and counseling for
    their clients and designs menus for them
    manually.
•   They have various software programs that
    detail nutritional content of foods, desired
    caloric intake, and optimum weight.
•   LWC has requested a program that will
    integrate all of these processes.
•   LWC needs to improve the efficiency, and
    quality of their service as well as facilitate
    clients’ maintenance of nutritional goals in
    order to remain competitive and gain
    market advantage.
By networking their clients data so that
nutritionists, physicians, and personal trainers can
have current data about their clients LWC will:

• give more accurate and personalized services

• serve a larger number of clients

• Allow their clients to successfully maintain
   their program with minimum effort
       Feasibility Assessment

Technical Feasibility – Low risk due to:
  • Nutritional Database already existing
  • Using standard technology
        Feasibility Assessment


Schedule Feasibility
  • Sufficient time allowance


  Factors Attributing to Project Delays:
  • Learning Curve
  • Communication Delays with Client
  • Project Duration is Tight
           Feasibility Assessment


Economic Feasibility for LWC
  • One time cost                     $45,000
  • Recurring cost                    $12,000 per year
  • Tangible Benefits                 $25,000 per year
        Software sales
        Increase of patient number
  • Intangible Benefits $10,000 per year
        Will improve doctors’ efficiency in treating patients
        More flexible service provided to the patients
        Increased patient satisfaction
                   Class Diagram
    Client                   Nutritional
                                                                 Menu
                             Guideline
name                                                    menu_name
height                   FDA_recommendation
weight          1    1   Physician_recommend 1   1..3
caloric_intake
exercise_prog                                           Plan_weekly_menu
food_preference           Calc_daily_intake()
                                                         Plan_daily_menu
                           Compare_actual()
 display_profile                                        Create_grocery_list
                         Display_daily_recomm




                               1..*




                                                               1..3
                                *                              *
                             Restaurant                        Recipe
                         name                           name
                         address                        ingredients
                         menu                           serving_size
                         nutritional_info               nutritional_info
                         cuisine_type                   prep_time
                         driving_directions             prep_ease
                         phone_number                   instructions
                                                        display_instructions
                           recommend_meal
                                                               *




                                                               1
                                                             Cookbook
                                                          name



                                                            display recipe
                                                             input recipe
                   Menu Planning
User                       Menu




       OpenMenuPlan                                              Nutrition
                                                                 Guideline
         RequestDuration


         PlanDuration()

                                  Check Nutrition Guideline


                                      Nutrition Recommendations                         Recipe



                                          CreateMenuPlan (Nutrition Intake, Duration)



                                      Recipe List for Menu

         DisplayMenuPlan



       *Select Menu Item
                                    RequestRecipe



                                                 DisplayRecipe



       Exit Menu Plan
User Interface
             Input Screens
 Client profile screen
 Menu selection screen
 Daily intake screen
 Recipe input screen
 Create personal cookbook option
 Restaurant locator screen
Client Profile Screen
Daily Intake Screen
            Output Screens
 Client profile screen
 Menu recommendation screen
 Daily intake comparison screen
 Recipe screen
 Personal cookbook
 Restaurant locator screen.
                 Daily Menu
Daily Menu

                                       Breakfast
 Boiled egg (large)
 Slice whole wheat bread, toasted
 1 cup apple juice


                                         Lunch
 Hamburger with catsup, on bun
 1 cup home fries
 1 12 oz. can soft drink

                                         Snack
 1 meduim mandarin orange

                                         Dinner
 1 chicken breast, roasted
 1 meduim sliced tomato
 1 cup green beans cooked, no fat
 1 slice french bread
 1 slice yellow cake w/ butter icing
 1 cup tea, sweetened

                                         Snack
 1 cup applesauce

                                     Nutrition Analysis:
 2162 calories (522 from fat); 58 g fat; 2610 mg sodium; 335 g carbohydrates;
 61 g protien
Daily Intake Comparison Screen

   Daily Intake Comparison

                  Actual Intake            Recommended Intake

              Calories    2511              Calories    2000
      Calories from fat   710       Calories from fat   650
                    Fat   71 g                    Fat   65 g
               Sodium     2376 mg            Sodium     2400 mg
        Carbohydrate      315 g       Carbohydrate      300 g
                Protein   73 g                Protein   75 g
                               Recipe
Recipe

                                    Fettuccine Alfredo
 Prep Time: 15 minutes                                                         Prep Ease: 1

 8 ounces cooked fettuccine
 1/2 cup margarine or butter
 1/2 cup whipping cream
 3/4 cup grated Parmesan cheese
 1/2 teaspoon salt
 Dash of pepper
 Chopped fresh parsley

 Heat margarine and whipping cream over low heat, stirring constantly, until margarine is
 melted. Stir in Parmesam cheese, salt and pepper. Pour sauce over fettuccine; toss
 until fettuccine is well coated. Sprinkle with parsley.

 6 servings, about 3/4 cup each.

 One serving contains: 365 calories (235 from fat); 26 grams fat (9 grams saturated fat);
 65 mg cholesterol; 560 mg sodium; 26 g carbohydrate; 9 g protein.
        Implementation Plan
 Coding
 Testing
 Installation
 End-user Installation
 Documentation
         System Evaluation
During formation
After partial installation
After full installation
From user feedback
Corrections made at each step
           Continuing Support

Three kinds of on-going maintenance :
   • Corrective maintenance
   • Adaptive maintenance
   • Preventive maintenance.
SDC will routinely evaluate the performance and
  functionality of the system on an annual basis.
SDC will provide documentation for any future
  upgrade on the system
           Lessons Learned
 Teamwork is important in Systems Design
 Careful Planning facilitates System Design
 Important to use available design tools
 Systems Analysis is a tough job

				
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