The second study consisted of ethnographic observation and semi-structured interviews with 14 dietitians in order to identify the workflow of a menu-suggestion process. The first survey of 93 dietitians (with 52 responding) was an assessment of information needed for dietary management and evaluation of compliance towards a dietary regime. Methods: First, a user-needs study was conducted among dietitians in Malaysia. The system is aimed to be used by dietitians or by medical professionals of health centers in rural areas where there are no designated qualified dietitians. Objective: To model the workflow of dietitians and to develop, based on this workflow, a Web-based system for dietary menu generation and management. This paper presents a Web-based application that simulates the process of menu suggestions according to a standard practice employed by dietitians.
Although these prove to be helpful in some ways, they are not suitable for monitoring, planning, and managing patients' dietary needs and requirements. While several of such systems already exist, their focus is mainly to assist healthy individuals calculate their calorie intake and to help monitor the selection of menus based upon a prespecified calorie value.
JMIR Public Health and Surveillance 940 articles.Journal of Medical Internet Research 6775 articles.