DiDiER Digitized Services in Dietary Counseling for People with Increased Health Risks related to Malnutrition

Services that were in the past provided mainly in the direct

interaction between customer and service provider based on expert

knowledge, can be significantly improved and in turn lead to a quantum

leap for patients (quality of counseling) and consultants (effectiveness

and efficiency) through the use of sensor based IT. However, new

technologies must also reflect the concern of the citizens against

misuse of their data. This is especially true if comprehensive movement

and nutritional profiles are created, even if this is done for the

purpose of health care, as in the case of dietary counseling for

patients at risk.

The objective of the DiDiER project is to significantly improve the

quality of advice by service providers in the field of nutrition

counseling by making patient and service relevant information available

in digital form. By this digitization, the consultant can better prepare

for the individual patient, as data is available sooner and without

subjective bias. Patients as well as consultants will benefit from

access to external knowledge bases. This concept is concretely

implemented in two use cases: In dietary counseling for food

intolerances / allergies, and in the presence of frailty in geriatric

patients. To meet the informational self-determination, the data remains

with the patient, who can permit his advisors to perform analyses of

the data by means of so-called "smart services".

An essential aspect is the strengthening of informational

self-determination, which will be addressed by a reversal of the

"classic" application model: Instead of delivering the data to central

processing servers in the "Cloud" for processing and then returning the

results to the user, this process will be reversed. The data will remain

with the customer, and personalized algorithms – “Smart Services” –

come to the customer and process the data in their personal "Home Cloud"

IT environment specially developed for security, without being able to

make the customer’s data available externally. In this way, customers

retain full control of their data.

Persons

External Leader

Dr. Marco Eichelberg
Publications
DiDiER – Digitized Services in Dietary Counselling for People with Increased Health Risks Related to Malnutrition and Food Allergies

Elfert, Patrick and Eichelberg, Marco and Tröger, Johannes and Britz, Jochen and Alexandersson, Jan and Bieber, Daniel and Bauer, Jürgen and Teichmann, Susanne and Kuhn, Ludwig Kuhn and Thielen, Martin, and Sauer, Janina and Münzberg, Alexander and Rösch, Norbert and Hein, Andreas; IEEE Symposium on Computers and Communications; 0Juli / 2017

Ein ambientes System zur Erfassung und Digitalisierung von Gesundheitsparameters mit dem Ziel, Ernährungsberatung für anfällige Patienten zu ermöglichen

Elfert, Patrick and Wojzischke, Julia and Eichelberg, Marco and Hein, Andreas; Tagungsband Wissenschaftskongress Active Assisted Living; 2018

An Ambient System for Acquiring and Digitizing Health Parameters Targeting Dietary Counseling for Frailty Patients

Elfert, Patrick and Eichelberg, Marco and Haab, Henning and Wojzischke, Julia and Diekmann, Rebecca and Hein, Andreas; Zukunft der Pflege, Tagungsband der 1. Clusterkonferenz; 2018

Digital supported diagnostics in food allergy by analyzing app-based diaries

Rösch, Norbert and Münzberg, Alexander and Sauer, Janina and Lämmel, Sonja and Teichmann, Susanne and Arens-Volland, Andreas and Eichelberg, Marco and Hein, Andreas; Proceedings 2019 Congress of the European Academy of Allergy and Clinical Immunology (EAACI); 2019

Partners
T-Systems International GmbH
EUROKEY Software GmbH
www.eurokey.de
Deutsches Forschungszentrum für Künstliche Intelligenz GmbH
www.dfki.de
Hochschule Kaiserslautern
www.hs-kl.de
Institut für Sozialforschung und Sozialwirtschaft e.V.
www.iso-institut.de
Carl von Ossietzky Universität Oldenburg
www.uni-oldenburg.de
Deutscher Allergie- und Asthmabund e.V.
www.daab.de

Duration

Start: 01.08.2016
End: 31.12.2019

Source of funding

BMBF

FKZ: 01FJ15110