Creating a Smartphone Application that Allows Users to Review Restaurants Based on their Compatibility with the Low FODMAP
School Name
Spring Valley High School
Grade Level
11th Grade
Presentation Topic
Computer Science
Presentation Type
Non-Mentored
Abstract
Fermentable Oligosaccharides Disaccharides Monosaccharides and Polyols (FODMAPs) are short-chain carbohydrates that ferment rapidly in the gut and draw water into the colon, leading to gastrointestinal distress. To ease gastrointestinal symptoms, patients with conditions such as Irritable Bowel Syndrome may be prescribed the Low FODMAP Diet which restricts the consumption of FODMAPs. However, following this diet while dining out at restaurants can be difficult due to the wide range of cooking ingredients that the Low FODMAP Diet restricts, such as onion, garlic, wheat, and dairy. To combat this, dieticians such as Robin Jaffin and Dédé Wilson, have compiled lists of the Low FODMAP items at certain chain-restaurants. However, this still leaves a gap in terms of non-chain restaurants that may have varying ingredients. Therefore, the purpose of this project was to code a smartphone app that both displays the low FODMAP items at select chain restaurants as sourced from Robin Jaffin and Dédé Wilson’s site, and allows the users to review specific restaurant locations based on their compatibility with the Low FODMAP Diet. Restaurants that have been reviewed and restaurants that have notes from Robin Jaffin and Dédé Wilson’s site are then displayed to the user in either a list or as markers on a Google Map.
Recommended Citation
Gillam, Ella, "Creating a Smartphone Application that Allows Users to Review Restaurants Based on their Compatibility with the Low FODMAP" (2024). South Carolina Junior Academy of Science. 470.
https://scholarexchange.furman.edu/scjas/2024/all/470
Location
RITA 367
Start Date
3-23-2024 10:00 AM
Presentation Format
Oral and Written
Group Project
No
Creating a Smartphone Application that Allows Users to Review Restaurants Based on their Compatibility with the Low FODMAP
RITA 367
Fermentable Oligosaccharides Disaccharides Monosaccharides and Polyols (FODMAPs) are short-chain carbohydrates that ferment rapidly in the gut and draw water into the colon, leading to gastrointestinal distress. To ease gastrointestinal symptoms, patients with conditions such as Irritable Bowel Syndrome may be prescribed the Low FODMAP Diet which restricts the consumption of FODMAPs. However, following this diet while dining out at restaurants can be difficult due to the wide range of cooking ingredients that the Low FODMAP Diet restricts, such as onion, garlic, wheat, and dairy. To combat this, dieticians such as Robin Jaffin and Dédé Wilson, have compiled lists of the Low FODMAP items at certain chain-restaurants. However, this still leaves a gap in terms of non-chain restaurants that may have varying ingredients. Therefore, the purpose of this project was to code a smartphone app that both displays the low FODMAP items at select chain restaurants as sourced from Robin Jaffin and Dédé Wilson’s site, and allows the users to review specific restaurant locations based on their compatibility with the Low FODMAP Diet. Restaurants that have been reviewed and restaurants that have notes from Robin Jaffin and Dédé Wilson’s site are then displayed to the user in either a list or as markers on a Google Map.
