A dietary management recommendation model based on analytic hierarchy process and multi-objective programming for regular out-diners in Taiwan

This academic paper delves into the intricacies of dining out and dietary management, aiming to provide an effective solution to the multifaceted challenges faced by regular out-diners in Taiwan. The research centers on the development and application of an innovative hybrid model that combines the analytic hierarchy process (AHP) and multi-objective programming (MOP) to facilitate dietary planning, thereby accommodating individual preferences, expert insights, and the recommended daily intake levels for six categories of essential nutrients. The model is designed to enable a dynamic adjustment of preference coefficients when decision-makers provide their preferences, resulting in personalized dietary recommendations. However, it is noted that solutions adhering to predefined budget constraints may sometimes fall short of identifying entirely satisfactory dietary combinations. Furthermore, a significant challenge identified in this study pertains to the availability of food products at chain restaurants and stores. These products often exhibit deficiencies in essential nutrients while offering an excess of dietary energy. The research reveals that when individuals adhere to recommended dietary combinations, they can attain nutrient intake levels that closely approximate suggested values. In this study, the AHP–MOP model demonstrates enhanced stability and superior adherence to the principles of healthy dietary planning, ultimately yielding dietary combinations associated with a higher perceived value within the same budgetary constraints than the MOP-only model. With the regional limitation of model, the study underscores the potential for enhancing the model’s practicality by expanding the product database, thereby contributing to the improved dietary well-being of regular out-diners.