A new take on measuring relative nutritional density: The feasibility of using a deep neural network to assess commercially-prepared puréed food concentrations

Dysphagia affects 590 million people worldwide and increases risk for malnutrition. Puréed food may reduce choking, however preparation differences impact nutrient density making quality assurance necessary. This paper is the first study to investigate the feasibility of computational puréed food nu...

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Bibliographic Details
Published inJournal of food engineering Vol. 223; pp. 220 - 235
Main Authors Pfisterer, Kaylen J., Amelard, Robert, Chung, Audrey G., Wong, Alexander
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.04.2018
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Summary:Dysphagia affects 590 million people worldwide and increases risk for malnutrition. Puréed food may reduce choking, however preparation differences impact nutrient density making quality assurance necessary. This paper is the first study to investigate the feasibility of computational puréed food nutritional density analysis using an imaging system. Motivated by a theoretical optical dilution model, a novel deep neural network (DNN) was evaluated using 390 samples from thirteen types of commercially prepared purées at five dilutions. The DNN predicted relative concentration of the purée sample (20%, 40%, 60%, 80%, 100% initial concentration). Data were captured using same-side reflectance of multispectral imaging data at different polarizations at three exposures. Experimental results yielded an average top-1 prediction accuracy of 92.2% ± 0.41% with sensitivity and specificity of 83.0% ± 15.0% and 95.0% ± 4.8%, respectively. This DNN imaging system for nutrient density analysis of puréed food shows promise as a novel tool for nutrient quality assurance. •A computational imaging system toward food nutrient density analysis is proposed.•The system discriminates between relative concentrations of pureed samples.•Classification is made with learned visible spectrum features through deep learning.•Performance at predicting relative nutrient density is high (92%).•This provides a novel step toward objective automated tool for use in clinical applications.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2017.10.016