Science and Engineering Fair with their project on “Scientific Meal Personalization”

The project “Scientific Meal Personalization,” conducted by Bui Hoang Gia Phuc, aiming for novelty – science – practicality – community.

The project addresses the increasing importance of personalized nutrition in modern health care. As society faces rising rates of diet-related health issues, the project focuses on developing personalized dietary recommendations based on genetic information, gut microbiome profiles, and individual lifestyles, aiming to optimize health and improve life quality, especially among adolescents.

The research employed an experimental methodology, surveying 48 EMASI Van Phuc students and observing the dietary patterns of a selected individual (the author’s sister) over three months. Data was collected via questionnaires, medical records, and clinical tests including genetic screening and gut microbiota analysis. Statistical methods such as t-tests and regression analysis were used to interpret the data. Results illustrated that personalized meal plans, tailored to genetic predispositions and microbiome characteristics, positively influenced health indicators such as weight, blood pressure, and general well-being, compared to conventional diets. Moreover, survey results highlighted a strong student interest in improving nutrition.

The study concludes that personalized nutrition significantly enhances both physical and mental health during adolescence and supports disease prevention. Future directions include expanding the sample size, applying advanced genomic technologies, and integrating personalized nutrition programs into school health education to maximize community health benefits.