IR4.0 in Food Service

In most environments, Dietitian’s service is not used effectively especially post discharge nutrition care. Dietitians are often call in to review a patient half way or towards the end of a patients stay in any medical facility. Soon after that, the patients may have referred to a community dietitian either by having the patient attend a health clinic or having the dietitian visit the patient at home; use of oral nutritional supplements; or education and recommendations provided in hospital prior to discharge. However, access to a dietitian is always very challenging to both the professionals and the patients. Little is known regarding whether or not patients follow nutritional recommendations provided in hospital or what other strategies are used at home to support their nutritional status. 

This talk covers how Timbre Innovation Solution (TiS) has developed a few innovative systems which involved multiple stakeholders (food industry partners, food technicians, dietitians) to achieve the aim of providing tasty healthy food that has a traceable origin platform “From Farm to Fork”. TiS has worked closely with food industry partners, food technicians and dietitians to create low GI, low salt and no added or no MSG products. Besides that, TiS also currently working on nutrient profiling for consumable products with an academic institution. TiS is also halfway through developing an app program to have qualified dietitian on a platform that any person who need advice on their meals, can contact the local dietitian in the area for consultancy either for a minimal fee or free of charge. 

Flavours do not have to change to give good healthy food that has a traceable origin platform “From Farm to Fork. Therefore, dietitian and AI together can ensure tasty, safe and healthy food with visible tracking systems. Eventually, it helps the community at large especially ageing and post discharged patients to live a healthier life with dignity and quality.