cs410 blue team milestone presentation april 15, 2010
TRANSCRIPT
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!
4 Blue Team - NUTRIcipe
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.
5 Blue Team - NUTRIcipe
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
6 Blue Team - NUTRIcipe
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
7 Blue Team - NUTRIcipe
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
8 Blue Team - NUTRIcipe
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
11 Blue Team - NUTRIcipe
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%
14 Blue Team - NUTRIcipe
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
16 Blue Team - NUTRIcipe
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.
17 Blue Team - NUTRIcipe
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.
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Solution characteristics
April 15, 201020 Blue Team - NUTRIcipe
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
21 Blue Team - NUTRIcipe
Major component diagram
April 15, 201022 Blue Team - NUTRIcipe
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
23 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?
24 Blue Team - NUTRIcipe
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
April 15, 2010Blue Team - NUTRIcipe28
GUI: user profile
April 15, 2010Blue Team - NUTRIcipe29
GUI Prototype: Welcome Back
April 15, 2010Blue Team - NUTRIcipe30
GUI: output reports screen
April 15, 2010Blue Team - NUTRIcipe31
Milestones and Deliverables
April 15, 2010Blue Team - NUTRIcipe32
Software milestones
April 15, 2010Blue Team - NUTRIcipe33
Software milestones: Databases
April 15, 2010Blue Team - NUTRIcipe34
Software milestones: Algorithms
April 15, 2010Blue Team - NUTRIcipe35
Software milestones: Interfaces
April 15, 2010Blue Team - NUTRIcipe36
User profile database design
April 15, 2010Blue Team - NUTRIcipe37
Nutrient database design
April 15, 2010Blue Team - NUTRIcipe38
Food item database design
April 15, 2010Blue Team - NUTRIcipe39
Recipe database design
April 15, 2010Blue Team - NUTRIcipe40
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
42 Blue Team - NUTRIcipe April 15, 2010
Recipe choosing algorithm logic
YESNO
Requirements met
Requirements met
Requirements notmet
Requirements notmet
43 Blue Team - NUTRIcipe April 15, 2010
Food combining recommendation algorithm
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Shopping list generator algorithm logic
45 Blue Team - NUTRIcipe April 15, 2010
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
April 15, 2010Blue Team - NUTRIcipe47
Work breakdown structurePhase 2: Hardware
April 15, 2010Blue Team - NUTRIcipe48
Work breakdown structurePhase 2: Database development
April 15, 2010Blue Team - NUTRIcipe49
Work breakdown structurePhase 2: Interface development
April 15, 2010Blue Team - NUTRIcipe50
Work breakdown structurePhase 2: Algorithm development
April 15, 2010Blue Team - NUTRIcipe51
Work breakdown structurePhase 2: Testing
April 15, 2010Blue Team - NUTRIcipe52
Marketing analysis
April 15, 2010Blue Team - NUTRIcipe53
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
55 Blue Team - NUTRIcipe
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
57 Blue Team - NUTRIcipe
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
58 Blue Team - NUTRIcipe
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
April 15, 201059 Blue Team - NUTRIcipe
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?
April 15, 201060 Blue Team - NUTRIcipe
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
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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
62 Blue Team - NUTRIcipe
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
National RelocationBlue Team - NUTRIcipe April 8, 201065
Marketing plan – Year 4Adults 60 years old and older: 44,406,620 in the USA
National RelocationBlue Team - NUTRIcipe April 8, 201066
April 15, 2010
Competition matrix
67 Blue Team - NUTRIcipe
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?
68 Blue Team - NUTRIcipe
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
April 15, 201069 Blue Team - NUTRIcipe
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
April 15, 201070 Blue Team - NUTRIcipe
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
April 15, 201071 Blue Team - NUTRIcipe
Risk mitigation plan
April 15, 2010Blue Team - NUTRIcipe72
Budget analysis
April 15, 2010Blue Team - NUTRIcipe73
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
74 Blue Team - NUTRIcipe April 15, 2010
Hardware requirementsPhase 2
April 15, 2010Blue Team - NUTRIcipe75
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
76 Blue Team - NUTRIcipe April 15, 2010
Budget overview
April 15, 2010Blue Team - NUTRIcipe77
Customer cost
April 15, 2010Blue Team - NUTRIcipe78
Break – even analysis
April 15, 2010Blue Team - NUTRIcipe79
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.
80 Blue Team - NUTRIcipe
April 15, 2010
Team collaboration
•Team meetings on Thursdays at 12:30•Google wave•Ventrilo
81 Blue Team - NUTRIcipe
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
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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
83 Blue Team - NUTRIcipe