CS410 Blue Team Milestone Presentation April 15, 2010

CS410 Blue TeamMilestone Presentation

April 15, 2010

Hungry

April 15, 2010

What do I have available?

Will I have to go to the storeto buy ingredients?

Or just give up and eat at a restaurant?2 Blue Team - NUTRIcipe

Cindy …

Cindy has available ingredients…

Is a female Is 30 years old Is Moderately active Need to consume more

Vitamin C Need to consume less

cholesterol Has a family history of

cancer Has a family history of heart

disease

Fish Potatoes

April 15, 2010

What does Cindy need to eat?

3 Blue Team - NUTRIcipe

Cindy is going to eat…

April 15, 2010

Too highToo highToo high

Too low

No foods with anti-cancer properties are consumed!


Problem

April 15, 2010

Getting daily nutrients necessary for good health and organizing proper diets is problematic due

to a variety of choices

and inconsistent information about nutrition.


April 15, 2010

Olga GallupProject Manager

Software Specialist

W. Cole DavisWeb Developer

Software SpecialistDatabase Specialist

Adrian OstolskiDocumentation

SpecialistMarketing Specialist

John HoffmannFinancial SpecialistHardware Specialist

Benjamin RattzRisk Analyst

Web Developer

Erik LavenderDatabase Specialist

Marketing Specialist

Professor De LeoHealth Sciences Expert

College of Health Sciences

Professor LevinsteinDatabase Expert

College of Sciences

Blue team members


Outline

April 15, 2010

Problem Problem characteristics Current process flow Proposed solution Solution characteristics Modified process flow Solution components Market analysis Cost summary Risks Conclusion


Unhealthy diets and its effects

April 15, 2010

% of adults unaware about the link between unhealthy diets and health problems

World Cancer Research Fund Heart Foundation and Cancer Research


Nutrition lacking

April 15, 2010

Not Getting99%

Getting1%

99% of Americans are not getting the needed daily nutrition

American Journal of Clinical Nutrition9 Blue Team - NUTRIcipe

Need for special diets

April 15, 2010

% of affected

Americans

Deficiency disease/ cumulative effects

of nutrition

Causes/ nutrient(s) lacking

70% Osteomalacia Calcium and vitamin D

64% Obesity/Overweight Calories control

30% Iron deficiency Iron

26% Cardiovascular disease

Excessive amounts of saturated fats

10% Goiter Iodine

7.8% Type 2 diabetes Calories control

4.5% Osteoporosis Calcium, Vitamin D, phosphorus,

magnesium, & fluoride

Ruth A. Roth, Nutrition & Diet Therapy10 Blue Team - NUTRIcipe

Diets are out of balance

April 15, 2010

Does not get enough calcium, potassium, fiber, magnesium, and vitamins A, C and E

Gets too many calories and too much trans fat, saturated fat, cholesterol, added sugars and salt

Average American

USDA Dietary Guidelines


Where are consumer diets out of balance?

April 15, 2010

120%

50%

3% 10%

125%

3%

155%

40%

-15%-25%

60%

-25%Fruits Vegetables Grains Meat &

BeansMilk Oils

Percentage change needed to meet USDA recommendations

Females

Males

USDA Dietary Guidelines12 Blue Team - NUTRIcipe

Where are consumer diets out of balance?

April 15, 2010

-53%

-65%

-55%

-75%

Solid fats Added sugars

Females

Males

Percentage change needed to meet USDA recommendations

USDA Dietary Guidelines13 Blue Team - NUTRIcipe

America needs help

April 15, 2010

USDA Healthy Eating Index

Poor diets16%

Good diets10%

Need improvement

diets74%


Confusing nutrition information

April 15, 2010

Not confused40%

Confused60%

Americans think there is too much confusion about nutrition

Food Marketing Institute Data15 Blue Team - NUTRIcipe

How it currently works

April 15, 2010

Goes grocery shopping

Checks what she has at home

FOO

D VARIE

TY A

T HO

ME

CHOICES ARE LIMITED

CHOICES ARE LIMITED

Goes to the restaurant

Decides to cook at homeCindy is hungry

Eats healthy

Eats unhealthy


Goal

April 15, 2010

Provide customers with a meal planning tool that will assist them in organizing proper diets and

consumption of needed daily nutrients by eating healthy, delicious meals which account for their

individual needs and preferences.


Problem characteristics

Complicated information about nutritionUnawareness of unhealthy diets and its effectsLack of timeFood varietyNeed for special diets

April 15, 201018 Blue Team - NUTRIcipe

April 15, 2010

NUTRIcipe will facilitate individuals to eat healthier by empowering them with the proper tools: authoritative, nutritional advice based on specific profile preferences and values, healthy recipes with instructions and nutritional content

calculators, and effective, efficient shopping lists to acquire all of the necessary ingredients to fix

the right meal, the right way, every time.


Solution characteristics


Primary and secondary tasksPrimary tasks Secondary tasks

April 15, 2010

Satisfy needs of customers who do not require special diets

Recommend nutritionRecommend a variety of

foodsProvide food combining

guidelinesOffer healthy recipesOffer shopping list based

on selected recipes

Satisfy needs of customers who require special diets

Provide shopping list based on

- selected recipes

- time of the year

- locationFood tracking


Major component diagram


How it works with NUTRIcipe

April 15, 2010

Buys the right food with NUTRIcipe’s help

Checks what she has at home

Cooks the right meal with NUTRIcipe’s helpCindy is hungry

Lives a healthier life

Knows how to eat right with NUTRIcipe’s help

Uses NUTRIcipe


Cindy …

Cindy has available ingredients…

Is a female Is 30 years old Is Moderately active Need to consume more

Vitamin C Need to consume less

Cholesterol Has a family history of

cancer Has a family history of heart

disease

Fish Potatoes

April 15, 2010

What does Cindy need to eat?


After using NUTRIcipe, Cindy is going to eat…

April 15, 2010

GreatGreatGreat

Great

SHOPPING LIST

1. Broccoli 200 grams per serving

Food

Combinations

1.Fish and broccoli are

great together

2.Potatoes and broccoli

are great together

3.Fish and potatoes are

best eaten separately

Recommendations1.Eating broccoli reduces the risk of heart

attack2.Broccoli has high levels of antioxidants

and has strong anti-cancer properties25 Blue Team - NUTRIcipe

NUTRIcipe process flow

April 15, 2010Blue Team - NUTRIcipe26

Customeraccesses NUTRIcipe

Customercreates profile …

Internal & External

Databases

ALGORITHMS

NUTRIcipe Algorithms

SHOPPING LIST

FOOD COMBINATIONS

LIST OF RECIPES

WEEKLY MEAL PLAN

GUI: screen where user can select goals and etc


GUI: user profile


GUI Prototype: Welcome Back


GUI: output reports screen


Milestones and Deliverables


Software milestones


Software milestones: Databases


Software milestones: Algorithms


Software milestones: Interfaces


User profile database design


Nutrient database design


Food item database design


Recipe database design


Nutrition recommendation algorithm logic

YES

NO

All nutrient requirement met

Nutrient requirements not met

41 Blue Team - NUTRIcipe April 15, 2010

Food variety recommendation algorithm logic

All nutrient requirement met

Nutrient requirements not met

YES

NO


Recipe choosing algorithm logic

YESNO

Requirements met

Requirements met

Requirements notmet

Requirements notmet


Food combining recommendation algorithm


Shopping list generator algorithm logic


NUTRIcipe site mapHome

User login

Join usReports

Goals

Personal info

What we offer

About us

Edit profile

Fast meal

Meal planning

Health history

Preferences

Update inventory

Food combinations

Recipes

Shopping list

Meal planning

Fast meal

Contact us

Reports

Goals

Update inventory

Shopping list

46Blue Team - NUTRIcipe April 15, 2010

Work breakdown structurePhase 2


Work breakdown structurePhase 2: Hardware


Work breakdown structurePhase 2: Database development


Work breakdown structurePhase 2: Interface development


Work breakdown structurePhase 2: Algorithm development


Work breakdown structurePhase 2: Testing


Marketing analysis


Who are the customers?People who need this solution have a number of problems when

creating a balanced diet. These problems include: Portion control Craving a particular food component such as sugar or salt Skipped meals Eating too many snacks Lack of time to chart out a healthy balanced diet from week to week

April 15, 201054

Blue Team - NUTRIcipe

Why it mattersUnhealthy diets can lead to:Higher Cholesterol levelsObesitySleep apneaDiabetesHeart diseaseIncreased risk of strokeHigh blood pressureLower lifespanGallbladder disease Increased risk for certain types of cancers

April 15, 2010

Ruth A. Roth, Nutrition & Diet Therapy


The financial costs

April 15, 2010US Department of Health and Human Services56 Blue Team - NUTRIcipe

What does the customer currently spend?

Americans spend an average of $6,100 per year or 12% of their income on food. 1

46 Billion dollars per year are spent on diets. 2

April 15, 2010

1. US Department of Labor 2. Leah Hoffman and Lacey Rose


Benefits to the customerThe final cost of the product would be a little

fraction of what they currently spend on food and diet programs.

Medical costs are the number one reason for declaring bankruptcy. A healthy diet avoids many of the causes for seeking medical treatment. 1

A greater awareness of what makes a balanced, healthy diet is achieved.

Time is saved planning meals, and making grocery lists.

April 15, 2010

1. The American Journal of Medicine


How the customer saves money

Step 1, customer buys our product

Step 2, a healthy diet is given

Step 3, the customer becomes healthier

Step 4, Money is saved through lower healthcare costs


Potential problemsThis solution requires access to the internet.

• Some people, who have a need for this product, will not have access to it.

Though much of the “work” is handled by this product, the user does still have to take the time to input data.

If ad revenue is generated, how can the customer know for sure that our results are not compromised?


Primary customers Secondary customers

People between the ages of 40 and 60

People who are over age 60

People under age 40Insurance companiesFitness centersStudent cafeterias

April 8, 2010

Marketing plan


April 8, 2010

Why would primary customers be interested?

Reasons for interest

Need for use 1 • Metabolism decreases• Hormones change• Easier to develop diseases • Essential to eat right to improve health or maintain good health• Need to eat right every day

Ability to use 2 • Financial stability: income typically peaks at age 57 and wealth tops at age 63• Retired people have more free time

1. Eat Right Fitness: Middle-aged 2. Fed’s Survey of Consumer Finance


Marketing plan – Year 1Adults 60 years old and older: 177,358 in Hampton Roads, VA

National Relocation63 Blue Team - NUTRIcipe April 8, 2010

Independent Retirement Community

Marketing plan – Year 2Adults 60 years old and older: 1,065,502 in Virginia

National RelocationBlue Team - NUTRIcipe April 8, 201064

Marketing plan – Year 3Adults 60 years old and older: 33,912,511


Marketing plan – Year 4Adults 60 years old and older: 44,406,620 in the USA


April 15, 2010

Competition matrix


What will the customer pay?

April 15, 2010

Monthly or yearly fee-based serviceTwo week trial membershipUse of advertisements would lower costs for the

user

What will the customer pay?


What risks must we deal with?In our efforts to introduce NUTRIcipe to the market, there will be

several distinct types of risks that we must either accept or overcome. Problem sectors include:

Customer risksTechnical risksSchedule risksFinancial risksLegal risks


Risk Matrix

Damage/Impact

Probability

Very Low LowModerat

eHigh

Very High

Very High

High FR2 FR1

Moderate

CR3, CR4 TR1

Low TR4, FR4 SR1, FR3 CR1, CR2

TR2

Very Low CR5 TR3, LR1


Risk Matrix - KeyFinancial Risk, FR:

1. Grant/fee/income issues

2. Market competition

3. Increase in DB hosting prices

Technical Risk, TR:

1. Security risks

2. Server/DB downtime

3. Software, profile glitches & failures

4. Slow access times

Customer Risk, CR: 1. Bad UI / Difficult to use 2. Lack of regular recipe additions 3. Lack of approval from experts 4. Perceived lack of innovation 5. Pricing/fees Legal Risk, LR: 1. External lawsuit

Scheduling Risk, SR: 1. Inability to obtain external DB hosting


Risk mitigation plan


Budget analysis


Staffing requirements Phase 2

PositionNumber of Employees

Salary Hourly Rate

Hours Needed

Cost

Project Manager 1 $84,000 $42.00

Software Engineer 2 $68,000 $34.00

Hardware Engineer 1 $72,000 $35.00

Financial Analyst 1 $50,180 $25.00

Marketing Director 1 $67,500 $33.75

Documentation Specialist

1 $38,000 $19.00

HR Manager 1 $58,000 $30.00

Software Tester 1 $61,000 $30.50

Web Developer 1 $50,000 $25.00

Database Administrator

2 $80,000 $40.00

Domain Expert 1 $312,000 $150.00 120 18,000

Salary Cost $?

40% Overhead

Total Cost


Hardware requirementsPhase 2


Element Number of Elements

Cost/Element Total

Server 3 $2,500 $7,500

Workstations 12 $700 $8,400

Laser Printer 1 $300 $300

Oracle 1 $5,800 $5,800

Cables 10 $150 $150

KVM Switch 1 $20 $20

Network Switch 1 $100 $100

Hardware Firewall 1 $700 $700

Power Amplifier 1 $300 $300

AC Unit 1 $2,000 $2,000

Total $25,270

Additional resources

Element Number of Elements

Cost/Element Total

Office 1 $36,000 $36,000

Nutrient Calculator 1 $100 $100

Total* $36,100

* Included in overhead


Budget overview


Customer cost


Break – even analysis


We are what we eat

April 15, 2010

Getting knowledge about daily nutrients necessary to maintain a good health and organizing proper

diets is easy with NUTRIcipe.

Good nutrition is essential for the attainment and maintenance of good health and should never be

neglected.


April 15, 2010

Team collaboration

•Team meetings on Thursdays at 12:30•Google wave•Ventrilo


References

April 15, 2010

• "Healthy Eating Index." USDA Center for Nutrition Policy and Promotion. http://www.cnpp.usda.gov/HealthyEatingIndex.htm

• “Dietary Guidelines for Americans.” USDA. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf

• Food Marketing Institute. http://www.factsfiguresfuture.com• World Cancer Research Fund. http://www.nursingtimes.net/whats-new-in-nursing/millions-unaware-that-unhealthy-

diet-increases-cancer-risk/1991181.article• Heart Foundation and Cancer Research. http://www.medicalnewstoday.com/articles/139981.php• American Journal of Clinical Nutrition

http://www.diseaseeducation.com/wellness/How_Healthy_People_Stay_Healthy.php• Roth, Ruth A. Nutrition & Diet Therapy.• “National Health Expenditures." US Department of Health and Human Services. 2009. United States Government.

http://www.cms.hhs.gov/NationalHealthExpendData/downloads/tables.pdf• “How The Average US Consumer Spends Their Paycheck.” Visualeconomics. April 2009. CreditLoan Network.

http://www.visualeconomics.com/how-the-average-us-consumer-spends-their-paycheck/.• “Generation gap.” Fed’s Survey of Consumer Finance. http://www.usatoday.com/news/nation/2007-05-20-cover-

generation-wealth_N.htm• “Middle-aged.” Eating right fitness. http://www.usatoday.com/news/nation/2007-05-20-cover-generation-wealth_N.htm• “Medical bills prompt more than 60 percent of U.S. bankruptcies.” The American Journal of Medicine.

http://www.cnn.com/2009/HEALTH/06/05/bankruptcy.medical.bills/• Leah Hoffman and Lacey Rose. “Costly calories.” MSNBC.com. April 13, 2005. General Electric. 12 Mar, 2010.

http://www.msnbc.msn.com/id/7432448/• The Web Hacking Incident Database. http://www.xiom.com/whid/2009/39/orange-france-sqlinjection• Webhosting . http://www.hostpulse.com


Appendix

April 15, 2010

A. Organizational chartB. The current process flow diagramC. The modified process flow diagramD. Major functional component diagramE. Process flow for providing recommendations on nutritionF. Process flow for providing recommendations on a variety of

foodsG. Process flow for providing recipesH. Process flow for providing shopping listI. USDA calorie levels and estimated daily calorie needsJ. Food combining chartK. Competition matrix/summaryL. Risk matrixM. Risk matrix – key


Documents

CS410 Blue Team Milestone Presentation April 15, 2010