ADS Capstone Chronicles Revised

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Figure 4 presents the proportion of calories derived from each macronutrient across these restaurants. It highlights how different restaurants emphasize specific macronutrients in their menu offerings. For example, Culver had a higher fat percent than carbohydrates or protein. On the other hand, Texas Roadhouse had a higher emphasis on carbohydrates compared to fats or protein. Yard House showed a relatively Figure 4 Average Macronutrient Composition by Restaurant

balanced macronutrient profile with nearly equal contributions from fats and carbohydrates. This analysis highlights how restaurants vary in their macronutrient profiles, which can influence menu choices for diabetic individuals. Understanding these differences provides valuable insights into nutritional composition, enabling the development of tailored suitability scores that align with individual dietary needs.

4.1.1.2 Individual Food Data The individual food dataset contained 700 rows and 11 columns, including food descriptions and nutritional information such as calories, carbohydrates, fats, sugars, fiber, and proteins. To better understand the dataset’s composition, the top 10 food categories were visualized based on their respective counts, providing an overview of the most represented categories.

Figure 5 illustrates that “prepackaged fruit & vegetables” and “popcorn, peanuts, seeds & related snacks” were the most frequent categories, highlighting the diversity of food types in the dataset. To explore the dataset’s structure further and address missing values or potential outliers, histograms and boxplots were generated for key nutritional features such as calories, carbohydrates, fats, proteins, and fiber.

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