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Modelling in nutrition: An introduction

Published online by Cambridge University Press:  28 February 2007

Peter D. G. Wilson  and
Jack R. Dainty
Peter D. G. Wilson*
Affiliation:
Food Biophysics Department, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK
Jack R. Dainty
Affiliation:
Food Biophysics Department, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK
*
Corresponding author: Dr P. D. G. Wilson, fax +44 (0)1603 507723, email [email protected]
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Abstract

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The purpose of the present paper is to provide an introduction to modelling, particularly mathematical modelling, for nutritional researchers with little or no experience of the modelling process. It aims to outline the function of modelling, and to give some guidance on factors to consider when designing protocols to generate data as part of the modelling process. It is not intended in any way to be a comprehensive guide to mathematical modelling. The paper discusses the uses of modelling, and presents a ‘hydrodynamic analogy’ to compartmental modelling, to explain the process to the non-mathematically-minded and to examine some of the pitfalls to be avoided when using stable-isotope tracers. Examples of the use of modelling in nutrition are presented, including methods for determining absorption, as well as a discussion of possible future avenues for nutritional modelling.

Keywords

Nutritional modelling
Type
Micronutrient Group Symposium on ‘Recent developments in bioavailability of micronutrients’
Information
Proceedings of the Nutrition Society , Volume 58 , Issue 1 , February 1999 , pp. 133 - 138
Copyright
Copyright © The Nutrition Society 1999

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