ONLINE NUTRITION AND DIETARY

SYSTEM 
 
__________________________ 
 
 
A Capstone Project Presented to
The Faculty of the College of Computer Studies
Tarlac State University
Tarlac City
 
_____________________ 
 
In Partial Fulfilment
of the Requirement for the Degree
Bachelor of Science in Information Technology
 
 
____________________ 
 

by 
 

E. M. LAYUG

M. R. L. NON

M. J. D. ONDOY

P. C. L.C. SURLA

 
 

 
May 2021
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Table of Contents

Content Page

TITLE PAGE………………….……………………………………………………………………………...I

TABLE OF CONTENTS………………………………………………….…………………………………II

LIST OF FIGURES………….….……………………………………………………………...…………...III

LIST OF TABLES……………………….……………………………………..…………………………. IV

Section Page

I.INTRODUCTION…………………………………………………………...………………….………….3

A. Project Context…………………………………………………………………….……….….3-4-5
B. Purpose and Description…………………………………………………………………………....5
C. Objectives………………………………………………………………………………………...5-6
D. Scope and Limitations………………………………...………………………………………......6-7

II. RELATED LITERATURE AND STUDIES….………………………………………………………….7

A. Discussion of Models…………………...……………………………………………………….7-11
B. Conceptual Framework………………………………………………………...……………....12-13
C. Definition of Terms………………………….……………………………………………….........13

III.TECHNICAL BACKGROUND…………….…………………………………………………………..14

A. Software Development Requirements………………………………………………….…….........14

B. Hardware Development Requirements………………………….…………………….…………..15
C. Sources of Data for Development and Testing…….……..……………………………………….15

IV.METHODOLOGY…………………….………………………………………………………….……..16

A. Requirement Analysis…………………….……………………….…………………………...16-18
B. Design of Software and/or System and/or Product and/or Processes………………………….18-23

REFERENCES………………………………………….…………………………………………….…….24
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I. INTRODUCTION

The system Online Nutrition and Dietary System is an assistant to help a person who wants to
have a proper and well-balanced diet. This system will help maintain healthy body weight and reduces the
risk of different disease leading to overall health and well-being. Having a diet plan in our daily lives has a
contribution, specifically when it comes to our health and immune system. That is why the researchers have
created a webpage about proper diet to guide oneself to have a healthy and stable body. The webpage
provides information about what type of healthy food will be accurate for a person and an exercise to
balance with the diet plan.

According to Dr Laurence Knott, A healthy diet may help to prevent certain long-term (chronic)
diseases such as heart disease, stroke, and diabetes. It may also help to reduce your risk of developing some
cancers and help you to keep a healthy weight. It is general advice for most people. The advice may be
different for certain groups of people, including pregnant women, people with certain health problems or
those with special dietary requirements.

A healthy diet may help to prevent certain serious diseases such as heart disease, stroke and type 2
diabetes. It may also help to reduce your risk of developing some cancers. If we become sick, eating a
healthy diet may help you to recover more quickly. Also, a main way of preventing obesity and overweight
is to eat a healthy diet. If we are overweight or obese, eating a healthy diet can help us lose weight.

Dr Jacqueline Payne once said Doing regular physical activity can make you feel good about
yourself and it can have a number of benefits for your health. For example, it reduces the risk of developing
heart disease, stroke, high blood pressure, many cancers, type 2 diabetes and 'thinning' of the bones
(osteoporosis).[1]

Regular physical activity also helps to control weight and ease stress. Ideally, you should aim for
at least 30 minutes of moderate-intensity physical activity on at least five days of the week but even 10
minutes is better than nothing. You should aim to do at least a couple of sessions of muscle-strengthening
activities per week as well.[2]

A. PROJECT CONTEXT

In the Food and Nutrition Action Plan Health of a European Region, the negative impacts of
preventable diet-related non-communicable diseases and malnutrition in all its forms, including overweight
and obesity. Have dramatically reduced, and all citizens have healthier diets throughout their lives. A
healthy diet throughout life promotes good outcomes nutrition has a crucial role in preventing several
critical diseases. And it is carefully analyzed that prevention is better than cure. It supports natural growth,
development, maintains healthy body weight, and reduces the risk of chronic sickness leading to overall
health and well-being. Among the main aspects of prevention, according to the World Health Organization,
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nourishment plays a fundamental role in keeping people healthy. One-third of cardiovascular diseases and
cancers could be interrupted through a healthy balanced.[3] In Asia, the Philippines Food and Nutrition
Research Institute of the Department of Science and Technology (FNRI-DOST) revealed an increasing
trend of overweight and obesity among adults aged 20 years and over. This number increased to 24 to 27
out of 100 is getting overweight and obese, respectively. [4]

One of the problems encountered here in the Philippines is having an unhealthy lifestyle that is one
reason why people usually gain weight. It is because of the unhealthy lifestyle, and every individual does
not have a proper diet plan. Because of the Pandemic, every person suffers from anxiety, and having
negative behavior can be such a severe difficulty for every individual. The internet gives online information
that can help people to access different kinds of the website. The rise of social media has affected our social
lives and also our dietary and lifestyle behaviors. Social media had an impact on people nowadays. Social
media can create a webpage for people that can access the internet that have an unhealthy lifestyle. [5]

Currently Covid-19 pandemic is a leading challenge across the globe. It is mandatory to attain and
maintain good nutritional status to fight against virus. Nutritional status of individual is affected by several
factors such as age, gender, health status, lifestyle and medications. Nutritional status of individuals has
been used as resilience towards destabilization during this COVID-19 pandemic. Optimal nutrition and
dietary nutrient intake impact the immune system, therefore the only sustainable way to survive in current
context is to strengthen the immune system. [6] The act of confining to one’s home has significant impacts
on one’s health, including changes in eating patterns, sleeping habits, and physical activity. It would
promote inactive behaviors that affect mental and physical health and lead to an increased risk of obesity.
Fear and anxiety may also cause changes in dietary habits leading to unhealthy dietary patterns and less
desire to eat or with lessened enjoyment during eating. [7]

The researchers will design and develop an Online Nutrition and Dietary System. For people who are
having unhealthy lifestyles. The system webpage will provide an account online, which will be utilized by
the users, for viewing of the diet plan and appropriate diet in foods and exercise by inserting their height
and weight to know the suitable height and weight. The user will be able to view the services online
without hassle.

The researchers gathered information about the weaknesses of other dietary websites. One of the
weaknesses is that they have a diet plan is in general, meaning they do not have a specific age or gender.
That specifies what type of plan will be suitable for their participant or user. That is the most common thing
that the researchers gathered, and there is a possible chance that the user can be confusing. Another is that
they do not have any admin to support their website, which leads to not having any guide for the diet plan.
Some dietary websites do not provide a proper diet for a specific age or gender. They only give a diet plan
for everyone. Also, the researchers encountered some dietary websites that require the user to pay for
subscriptions for the complete diet plan. Filipinos are more into something affordable but also convenient
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at the same time. Another lapse that we can consider is about the mindset of the user. Many people want to
do diet and exercise. And also because of the absence of willpower. People end up with nothing but an
unhealthy lifestyle and habits.

Moving forward to the positive side of Online Nutrition and Dietary System is that having limited
users means having a specific goal and can also be convenient. The system has a particular target of people
from all gender; the users will be able to identify the specific diet plan for them.

B. PURPOSE AND DESCRIPTION

This study aims to give a nutrition and dietary system and provide a solution for every individual who
are currently experiencing difficulties changing their unhealthy lifestyle along with people who are
overweight and obese.

The researchers will develop system webpage of Nutrition and Dietary System exhibits diet plans to
guide people to improve their body and posture. There are features inside the webpage, and once accessed,
people can choose their desired diet plan. These diet plans are applicable for all genders.

For the Users, this study will serve as a guide to help them maintain a healthy lifestyle and having the
right weight for their age. It can be an assistant to the users to be a productive person and gain a healthy
lifestyle and is also convenient because they do not need to go outside this can be done within the vicinity
of their house.

For the Administrators, this study will benefit the admins to connect easily with the users via register
and login to see the people who enter and undertake to the webpage.

For the researchers, this study will help acquire knowledge and benefits and advantages of the
developed project by enhancing the abilities and learning more techniques while doing the study.

C. OBJECTIVES

The general objective of this study is to develop an online nutrition and dietary system webpage that
could help to the people who are overweight and obese to know the proper way of diet and exercise. The
study must achieve to design and develop a webpage which aims to meet the following specific objectives:

1. A webpage of Nutrition and Dietary: Diet Plan and Proper Exercise System incorporating the
following features.
1.1 User
1.1.1 Registration
1.1.2 Login
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1.1.3 User Height and Weight (BMI)

1.1.4 Exercise Activities
1.1.5 Meal Plan
1.1.6 Updating Reminder Exercise and Food
1.2 Admin
1.2.1 Registration Approval
1.2.2 Edit and Delete Records
1.2.3 Generating Reports
1.2.4 Audit Logs
1.2.5 Security

2. The system will be evaluated by;

2.1 Functional Testing
2.2 Usability Testing
2.3 Compatibility Testing
2.4 Security Testing

D. SCOPE AND LIMITATIONS

Before using the Online Nutrition and Dietary System website about nutrition service diet plan, the
user must have access to the internet and register on the Nutrition and Diet Plan Webpage. The webpage
that the Admin and Users can use, where they have various access privileges, is a part of the website. The
user will register to use the system by inputting the necessary information that the system is requiring. By
answering the user requirements, the system will validate the entered data then the user will give access to
login to the system. The first step the user needs to do before they can have full access to the meal plan and
exercise program is to register on the webpage. The user must input their basic information such as their
name, birth date, age, gender, email, and password. The researchers target people is from age 20 years old
and above. These people are the only ones allowed to access the webpage. After filling out the registration
form, the user will see a pop-up indicating that the user is successfully registered. 

After being successfully registered, it will automatically go back to the home page, and the user must
log in. Once logged in, a pop-up question will appear asking for their Height and Weight (BMI). The
system will provide results if the user is obese, overweight, underweight, and average weight. Afterward,
the user needs to click continue, and the meal plan will be provided, such as the exercise program
according to their height and weight.

However, this webpage is limited to a certain age. The nutrition and dietary system do not have a broad
scope when it comes to age. The target age for this study is people who are in their adulthood. Another
weakness is that it is only accessible online the users cannot access the meal plan and exercise program
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offline. One more is that the researchers cannot monitor the user's progress with the diet plan and exercise
program.

The will researchers will be the administrator so that they can connect with the system user to give
request or feedback. The system's data can only be processed and filtered by the administrator. The Online
Nutrition and Dietary System's webpage is available online 24/7. The system is only delimited to situation
way beyond the control of the researchers, such as system failure and unexpected error. The nutrition and
dietary system would run in different devices such as mobile, desktop, laptop and other devices.

II. REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the review of related literature and studies. These pieces of literature and
studies will be reviewed as they deemed relevant to the present study. They have also provided a
conceptual framework for the current study. Researchers gathered information was congregated through
articles, journals and books that are related with the study which serve as the foundation for collecting more
knowledge and understanding the essence of the study for additional reference.

A. Discussion of Models
According to the prospects for improvements in nutritional care are ameliorated if hospital
management clearly identifies nutritional care as a priority area and enjoys access to management tools for
quality assurance. The prospects are also improved if a committed professional at the ward has the
necessary time resources to perform nutritional care in practice, and if the care staff can requisition patient
meals rich in nutrients 24 hours a day. At the kitchen production level prospects benefit from a facilitator
contact between care and kitchen staff, and if the kitchen staff controls the whole food path from the
kitchen to the patient. [1]
Patient satisfaction can be evaluated and identify the opportunities for improvement in care,
reducing costs, monitoring and performance of health plan. Hospital information system (HIS) and
Radiology information system (RIS) is widely used in many healthcare organizations to improve efficiency
and effectiveness of patient care. HIS stores, manages and captures information related to heath activities of
patients and statistical data of healthcare organizations.[2]
The Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI),
conceptualized the project titled “Healthy Eating and Lifestyle Program (HELP) Online.” The purpose of
this case report is to describe the development process of a web-based nutrition website, which will
modernize the nutrition delivery channel of the DOST-FNRI. With the use of ICT, improvement in the
promotion, dissemination, and implementation of important health, nutrition and lifestyle guidelines and
practices, tools, and other resources specially designed for Filipinos will be easier and faster, which could
strengthen citizens’ engagement in practicing a healthy lifestyle. [3]
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It is usually associated with poor eating habits. An unhealthy dietary intake is one of the key risk
factors for non-communicable diseases. For instance, inadequate consumption of fruits and vegetables
predisposes one to the risk of cardiovascular diseases, while high salt consumption is an important
determinant of high blood pressure, cardiovascular risk and increase in the risk of stomach cancer. In order
words, when the body’s nutrient intake is inadequate or when the nutrient reserve is depleted, it can lead to
malnutrition, affecting the health and wellbeing of an individual Malnutrition is prevalent in developing
countries like Nigeria, to which stated has significant negative impacts, especially as it relates to poor
human health, lost human capital, and decreased economic productivity.[4]
Many researchers have tried to improve the concept by bringing in other measures—Chen and Clark
(2015), for
instance, include the store hours of grocery stores in their analysis, while others have
included economic access to food outlets (Jiao et al. 2012; Breyer and Voss-Andreae 2013). However,
these approaches remain predominantly within a quantitative framework and fail to account for complex
socio-spatial interrelations (Sadler, Gilliland, and Arku 2015; Cummins, Flint, and Matthews 2014)
Macronutrients are nutrients needed by the body in relatively large amounts. They include energy
yielding nutrient, such as carbohydrates, proteins, lipids, and water. These nutrients are required in
relatively large amounts by the body. Protein is needed by the body for growth, repair, replacing tissues and
fighting infections. As a component of a diet, protein serves to replace amino acids that are broken down to
produce energy. The recommended daily intake for protein is five-and-a-half-ounce equivalent/day. [5]
In the present review, eating from a health psychology perspective. We will discuss why and how
people regulate their food intake while taking into consideration the health consequences of this behavior,
either as interpreted by health professionals or by themselves. Considering that people may eat for many
other reasons than for improving their health.
from this point onwards use the term ‘diet’ when people eat for health reasons. By diet we mean a
pattern of food intake that meets certain demands that are relevant to weight or health. Diet is different
from eating behavior which we consider as a more unconstrained behavior that may be guided by
individual habits or ingrained social and cultural standards but not so much by distinct requirements. [6]
Healthy diets are also rich in polyunsaturated fatty acid, whole grains, and fiber, low-fat or non-fat
dairy, fish, legumes, and nuts and low in refined grains, and saturated fatty acids. Guidelines may differ in
their advice regarding the consumption of (red or processed) meat (24%), alcohol (54%) and dairy
(specifically recommended in the Netherlands), probably relating to the national food culture, as do
recommendations regarding food safety (51%) and sustainable food choices (3%). A review of European
guidelines concluded that dietary recommendations are still insufficient given disagreement on how to
group foods. [7]
“Sustainability” is a term without a universally accepted definition; within this article, the term
“sustainable food system” is used in the context of the widely accepted Brundtland Commission definition:
a food system that meets the needs of the present without compromising the ability of future generations to
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meet their needs (8). The concept of sustainability was addressed explicitly by the committee that produced
the report used to develop the 2015 Dietary Guidelines for Americans (DGA) [10]
During pandemic, people experience lockdowns on our home in almost a year, and we forget to
eat healthy foods because of what we see in social media is trending and more of that trending is not
healthy. Eating habits are “conscious, collective, and repeated patterns that cause people to pick, eat, and
use certain foods or diets in response to social and cultural influences.” [14]. At the time of food
preparation, possessing a high degree of knowledge of cooking methods and techniques will result in lower
consumption levels of refined foods and greater intakes of scratch-prepared foods. [15].

Obesity's growing prevalence, as well as its ties to cardiovascular disease, cancer, diabetes, and
other chronic diseases, has fueled interest in discovering better ways to encourage healthy eating and
weight loss. [16]. In health promotion science and practice, rapid advances in technology have promoted
the use of smartphones. While multiple diet and nutrition applications are accessible from major
smartphones and computer systems, comparatively few have been evaluated in scientific trials to assess
their efficacy in encouraging health promotion. [16].

In every house there is process food because of easy to serve but, because of processing food our

life is instant also. Food processing combines raw food ingredients to produce marketable food products

that can be easily prepared and served by the consumer. It ranges from simple forms of transformation such

as slicing, drying, or freezing to highly extractive forms where the nutrients of the original ingredients are

highly depleted through the various processes. “Ultra-processed” foods, or products characterized as

“durable, accessible, convenient, attractive, ready-to-eat, or ready to-heat,” are problematic for public

health in two ways: first, their principal ingredients (oils, solid fats, sugars, salt, flours, starches) make them

excessive in total fat, saturated or trans fats, sugar and sodium, and short of micronutrients and other

bioactive compounds, and of dietary fiber [18].

The nutrition-sensitive agriculture agenda needs to evolve to address overweight and obesity as

agriculture and food systems can and should play a role in delivering safe, diversified, and healthy diets for

all. In contrast to other domains affecting obesity where there is ample evidence for interventions that

control and prevent obesity, evidence of impact in the agriculture and food systems domain is still being

generated [18].

Most children and adolescents do not meet dietary recommendations that may result in poor diets

contributing to obesity. Findings from these studies generally support positive associations between

children and adolescents helping with meal preparation and healthier overall dietary quality, consumption
 10

of specific healthy foods, food preferences, and self-efficacy related to eating healthy foods and

cooking/food preparation skills [19].

Eating habits score was much lower among students who were smokers, lived in rented places,

lived alone, had separated parents, and did not exercise regularly. In multivariate analysis, multiple

psychological factors, such as living alone and stressed, were found to be associated with eating patterns

[20].

Nutritional education for medical students should be improved to enhance healthy eating habits

and lifestyles, along with adherence to healthier diets. Future studies are recommended to use larger sample

sizes and include students from different medical universities in Saudi Arabia [20].

Related Studies

Foreign Studies

Health behaviors of the international students at university, including dietary behavior, were still
unknown because the lack of information about it. They appeared to be vulnerable to health risks suffering
from deficiency of micronutrients leading to double load of malnutrition because of their lack of knowledge
about health behavior. [9]
Many researchers have tried to improve the concept by bringing in other measures— for instance,
include the store hours of grocery stores in their analysis, while others have included economic access to
food outlets. However, these approaches remain predominantly within a quantitative framework and fail to
account for complex socio-spatial interrelations. [10]
Self‐control leads to positive life outcomes, but it is poorly understood. While previous research
has focused on self‐control failure, self‐control success remains unexplored. The current studies aim to
shed lighter on the mechanisms of self‐control by focusing on the resolution of response conflict as a key
component in self‐control success. [11]
Local Studies

The study titled “Nutritional knowledge and dietary habits among collegiate athletes and non-
athletes in letran manila” aims to evaluate the nutrition knowledge and dietary habits of the collegiate
athletes and non-athletes. Specifically, to assess the anthropometric data, compare the nutrition knowledge
and dietary habits of the collegiate athletes and non-athletes and develop a nutrition guidelines booklet that
focuses on nutritional needs of the collegiate athletes. It focuses on the assessment of the nutritional
knowledge, dietary habits, sociodemographic information and anthropometric data of the selected
collegiate athletes from volleyball, taekwondo, track n’ field, table tennis, lawn tennis, swimming and
badminton and collegiate non-athletes within the age bracket of 19-24 years old, and to develop nutritional
 11

guidelines for athletes. Revealed that the collegiate non-athletes have better nutrition knowledge and
dietary habits than the collegiate athletes both female and male in Letran-Manila. Proper counselling with
nutrition experts and monitoring of nutrition status and dietary needs of the athletes should be done
throughout the year not just prior to competition, it must be before, during and after the intense training and
exercise of the athletes either by the sports nutritionist or nutrition experts of the college. [12]

Monitoring of food intake is a challenge for those who want to be fit since not all food items come
with nutritional labels. The researcher proposed a tool that calculates macronutrient through image
processing, color-sifting. Support Vector Machine (SVM) and Bag-of-features, and contour comparison
averaging. The Philippine Food Standard Exchange List was the basis for testing. The coin was detected in
all the images. The system was able to compute the calories of 63 food items with an average difference of
1.67, 0.89, 0.47, 0.11, 3.37, for Actual weight, Carbohydrates, Protein, and Fat, versus the System's
computed weight, carbohydrates, Protein, Fat, respectively. The overall calorie computation was
considered 92% acceptable. [13]

Through mobile devices, users can receive personalized recipes and menus anytime and anywhere.
By using the proposed method, the researcher develops a mobile application of dietary nutrition
recommendation service for obese management. A mobile interface will be built herein and applied in an
experiment to test its logical validity and effectiveness.[17]

Table 1. Functionality and Feature matrix

Software 1 2 3 4 5 6 7
MyfitnessPal ✓ ✓ ✓ ✓ ✓ ✓ ✓
MyNetdiary ✓ ✓ ✓ ✓ ✓ ✓ ✓
Obesity Help Health ✓ X ✓ X ✓ X X
Tracker
MyPlate ✓ ✓ ✓ X ✓ X X
CalorieCounter & ✓ X ✓ ✓ ✓ X X
DietTracker
LOSE IT Calorie ✓ X ✓ ✓ ✓ X X
Counter
CARB Manager: Keto ✓ X ✓ ✓ ✓ X X
Diet Tracker &
Macros
HealthifyMe: Weight ✓ ✓ ✓ ✓ ✓ X X
Loss Plan

1. User Registration.
2. User Friendly interface.
3. Create customizable meal plans.
4. Good support for dietary restriction.
5. Management tracker.
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6. Food Assistant.
7. Management Result.

Table 1 shows the core functionalities and features of the software that have been tested, based on
the result they all have different strength and weakness. Learning with technology has become essential in
today’s life. It makes our life easier and better, and development of technology has a big impact to develop
the process. The said system will be developed for those people have insecurities in their self to help them
to achieve their body goals. In this app you can boost self-esteem or confident. The advancement of
technology we have in 21st century we are encouraged to make our lifestyle be productive and engage
ourselves in meeting healthy lifestyle. Experts in health are aware of negative impact of technologies in our
lives like using phones and browsing on the internet the whole day will give tardiness to individuals and
that kind of lifestyle is not healthy for humans. Nutrition services provide patients with education and
counselling on their diet. Nutrition services may focus on overall health and well-being or may be a part of
treatment for specific diseases.

B. Conceptual Framework
The Conceptual framework will provide an illustration on what to be expected in this study, how
the variables will relate to each other and how the requirements will be met.

Figure 1. Conceptual Framework of the NutriServe

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Figure 1 illustrates the conceptual framework of the study using the input-process-output-
outcome-evaluation model. The input phase includes the Related Literature and Studies it contains the
information about the research. Journals and System reviews are also collected to find more knowledge and
information. Research and brainstorming researchers gathered pieces of information from other researchers
to find techniques or strategies from making these studies. Planning, where the researcher shares their ideas
about the topic. System analysis where you need to find a possible solution to the objective of your study.
System design will show the development of the application and it shows how the application would look
like. The development contains the programming part where you develop the application. The web-based
application will be developed by using HTML and CSS for the front end. PYTHON and JAVASCRIPT for
the implementation of features on web pages and for databases researchers use MySQL. The output of this
study is to develop web-based Online Nutrition and Dietary System to help other people to have a proper diet
to avoid having a health issue. In the testing, the researcher takes a sequence of testing in every part of the
system if there are some feedbacks that requests for modifications of the system the researcher will go back
to the analysis and design phase and do the request for modifications of the system. The application has
purposely chosen 15-30 years old to participated in the study. The study aims to help people have the
proper nutrition to avoid health issues and also, they will learn the nutrition that we will get in foods
through this system. So that they can monitor their diet because of the ages we have chosen, here that they
should be careful or should take care of their health and so that they know what nutrition they can get from
the foods they plan to eat. They will have knowledge of every meal and what exercise they need to get the
body or weight they want.

C. Definition of Terms

The Definition of Terms is provided with the intention of assisting the readers for better understanding
of how unusual terms are defined within the context.

Web-based - Is a software that you can access in the web browser that can supported
Application an active internet connection.
BMI - “Body Mass Index” used to screen for weight categories that may lead
to health problems.
MEAL PLAN - Responsible for preparing or giving you a proper food.
EXERCISE ACTIVITY - Responsible for preparing or giving you a proper exercise
USER - The person who used and operates the application.
ADMIN - The admin is the one who keep the application running.
FUNCTIONALITY - To serve it’s purpose well.

III. TECHNICAL BACKGROUND

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In this chapter, the researcher will be discussed all the material they will use in hardware and software.
First, you will see here all the language we will use for our web-based application and the gadgets that we
are using to develop the web-based application.

Software Development Requirements

Table 1. Software Requirements

SOFTWARE DESCRIPTION
HTML To define the content of web pages

html will be used to create the webpage, and this will be the container for our
content
CSS Specify the layout of the web pages.

We will use CSS to fix the content of our webpage and put what needs to be put
in place.

NetBeans NetBeans is an open-source integrated development environment (IDE)

It can be installed on any OS which supports Java, from Windows to Linux to
Mac OS X systems.
JAVASCRIPT To program the behavior of the web pages

We will use JavaScript for supporting our web page's features and its functions
PYTHON Python is an interpreted, high-level.
and general-purpose programming language. Python's design philosophy
emphasizes code readability with its notable use of significant indentation.

It is often used as a "scripting language" for web applications. and more

efficient because it can do so much
MySQL MySQL is an open-source relational database management system.

we will use MySQL because we will create a database for our webpage for all
users who will create a register for those who want to use our system

Table 1. shows the software requirements and description to be used in developing “NutriServe: Web-
based application for Online Nutrition and Dietary System”. Html will be used to create a webpage, and
this will be the container for our content. Css will be used for the layout of the webpage. Netbeans is an
IDE used for developing a web application and other like a desktop application. Javascript will be used for
supporting our webpage features and functions. Python is used as a “scripting language" for web
applications because it can perform a specific task. MySql is one of the known database management
systems, the researcher chooses it because it is easy to use and install, and it is compatible with every
operating system.

A. Hardware Development Requirements

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Table 2. Hardware Requirements

HARDWARE SPECIFICATION
Computer/pc Windows 10
Core i5
NVIDIA GEFORCE
4GB Ram
Mobile phone Android
6GB Ram
128GB rom

Table 2. Shows the hardware requirements that will be used for developing and testing the system.
The hardware requirements will show the specification of the devices they used while doing the research
project.

Figure 1. Network Architecture

Figure 1. The network architecture shows all the interconnection of network components to meet the
connectivity of the system. The smartphone or laptop is connected to the internet by using a cellular load or
router and the database server is used to store all the information of a user such as a user's account and
personal information. The admin is in charge of the database server the role of the admin is to maintain the
application works perfectly. The application requires an internet connection for users.

B. Sources of Data for Development and Testing

The researcher's used journals and related studies from the internet to gather data about the study. All
the data they get on the internet was published in the year of 2015-2021. The data that they gathered was
used for the development of the study and to improve for the future.

IV. METHODOLOGY
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This chapter presents the methodology and research design use by the researchers. This will explain
the methods used in gathering data and information that is needed for the developed system entitled
“Online Nutrition and Dietary System.”

A. Requirement Analysis

Method of Gathering Data

This part of the study discusses the different types of research or experimental instrument. The
details and the research be described and explained in this section.

Observation

The researchers visited the different websites and application to observe the flow of how the
existing system works. The researchers studied and observed the manual the process of communication
between the admin and the user and other information needed.

User Requirements

Figure 1. Use Case Diagram of Online Nutrition and Dietary System

Figure 1. Shows the Use Case Diagram of Online Nutrition and Dietary System. The diagram shows
the process of how the user and admin navigate the application.
User Characteristics
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The following are how the researchers would create the user characteristics. This shows how the
process of the developed system of the administrator and the user. The administration can do in the system
is to add, edit and delete of their data. This also show how the user send feedbacks and to communicate to
the admin.
The user will be able to: 
1. Login and/or Register
2. Enter their height and weight
3. Enter their target days
4. Start the exercise
5. Start the diet meal
6. Send Feedback

The administrator will be able to: 
1. Manage Settings.
2. Audit logs.
3. Set backup and restore settings.
4. Manage Users.

Functional Requirements

This table shows a detailed procedure of user experience when accessing the application.

Table 1. Functional Requirement for Login Module

Req.ID Requirement Description Priority Complexity

FR1. Registered Users shall be able to Login to System by providing High Medium
E-mail and Password.
 Upon successful login, users shall be redirected to the
dashboard.
 If incorrect, Login error message shall be displayed

Table 2. Functional Requirement for Users Module

FR2. User shall be able to compute his or her BMI by entering height High Low
and weight.
FR3. User shall be able to choose how many days his or her activities. High Low
FR4. User shall be able to choose between meal plan or exercise on High Low
his or her activities.
FR5. User shall be able to customize his or her meal plan and exercise High Low
activity.
FR6. User shall be able to customize his or her meal plan and exercise Mediu Low
activities. m
FR7. User shall be able to send feedback. Low Low

Non-Functional Requirements
 18

This chapter provides a non-functional requirement for safety and security by the system.

Table 3. Non-Functional Requirement for Safety and Security of Online Nutrition and Dietary System

Cod Dependencies Description

e
ON1 Accessing the software will require a e-mail and password in the application
ON2 The database where the password should be saved shall have encryption
ON3 All activities that are done in the system are recorded in audit logs.
ON4 The system has security controls to protect against threat and attacks.
ON5 Backup and restore function

A. Design of Software and/or System and/or Product and/or Processes

ER Diagram

Figure 1. Database Schema of User Requirement

Figure.2 shows the user registration and the login data flow of the diagram. The user needs to
register to use the system by inputting the necessary information that the system is requiring. After being
registered, the system will reply to the user that the user is successfully registered. By entering the user
details, the system will validate the entered data then the user will give an access to the system. The user
will enter their height and weight and age to know the system what the things are to give information to
start the proper exercise and food diet.
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Figure 3. Functional Decomposition Diagram of Online Nutrition and Dietary System

Figure 3. Shows the Functional Decomposition Diagram of Online Nutrition for Dietary System.
Here are the following FD and their functions.

Exercise Picture– When user entered the web page of NutriServe. User will be able to see and access
exercise pictures that the systems provided.

Food Pictures - The NutriServe provide features of healthy foods.

Registration form – The user will input data and submit to the system to be able for the user to access
the webpage.

Personal Information – The user provides information regarding about itself.

BMI – Measurement of body fat and leanness according to height and weight.

Days – I days user will enter how many days he or she wants for his meal plan and exercise activities.

Exercise Activity – In exercise plan the system provide a step for the users that they need to take to
reach their desire destination.
 20

Meal Plan – NutriServe provide a meal plan that will help the user to eat the right food in the right
portion and to give a healthy eating plan for the user.

Operating Environment

This chapter provides an operating system that contains user interface that provide by the system,
features and conditions.

Table 4. Operating Environment for Online Nutrition and Dietary System

Code Environment Description

OE1 Online Nutrition and Dietary System shall be used on mobile phone and computer
OE2 Online Nutrition and Dietary System shall be access by using internet
OE3 Online Nutrition and Dietary System shall be access using webpage
OE4 Online Nutrition and Dietary System shall be used on a mobile phones and computer that
have a web browser and internet connection

Design and Implementation Constraints

This chapter imposed to design a parameter to identify and design the website that the researchers
will be going to user in their research. The system is developed using the information development system
of nutrition services for dietary. Tool are needed in installing the system for the intended users.

Table 5. Design and Implementation for Online Nutrition and Dietary System

Code Design Constrains and Implementation Constraints Description

IC1 The user must log in their account for them to able to access the website.
IC2 The system shall use mobile phone and computers.
IC3 The users must have internet connection to access the website.
DC1 The software shall be programmed in JavaScript, CSS, Python, HTML, Netbeans and
MySql as database.
DC2 English language is used for the website.
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Figure 4. Main Interface and Registration Form of Online Nutrition and Dietary System

Figure 4. Illustrate the graphical Main interface of NutriServe. In the first figure, it features shows
the Homepage of NutriServe which will give way for user to have an interaction to each other. For the user
to access NutriServe, user must register first to the registration form that the website provided. The form
will serve as user’s account for them to have access to the main page of the website. As time you entered
your account, you can now access and browse anything the user want to discover about NutriServe freely.
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Figure 5. Login Form of Online Nutrition and Dietary System

Figure 5. Illustrate the graphical user interface of NutriServe. In the figure it shows the Sign-up
Form of NutriServe. In order for the user to access NutriServe user must register first to the registration
form that the website provide this will serve as user account after the registration. The user must login his
account to be able to enter the main page of the website. On the main page of NutriServe. The BMI
calculator, BMI categories, the user can select how many days he wants to exercise and to continue the
meal plan that system suggested to the user. Meal Plan and lastly Exercise Activity. On BMI calculator the
user needs to be input his height and weight to be able to calculate and estimate body fat. After calculating
the Body Mass Index of the user. The user will know if what category does he belong.
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Figure 6. Food and Exercise Recommendation of Online Nutrition and Dietary System

Figure 6. Illustrate the graphical user interface of NutriServe. In the figure it shows the Food and
Exercise recommendation where the user can select the food and exercise, they want according to their plan
either it is for weight gain or weight loss and also click the customize button to choose the other choices
and this would help to achieve their body goals.
 24

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