Understanding Mcdonalds Nutrition Facts using Discriminant Analysis and Neural Network

Yeong Nain Chi () and Orson Chi ()

Journal of Food Technology Research, 2020, vol. 7, issue 1, 78-87

Abstract: Using data extracted from MacDonald’s nutrition facts for targeted popular menu items, this study tried to classify groups exhibiting common patterns of nutrition facts from the targeted popular menu items. The one-way ANOVA results showed that significant differences in saturated fat, trans fat, cholesterol and protein were found with the three types of the targeted popular menu items. In this study, group means were significantly different using the Wilk’s Lambda scores for both discriminant functions, respectively. The canonical correlation results also supported that there were strong relationships between the discriminant score and the group membership. The multilayer perceptron neural network model was utilized as a predictive model in deciding the classification of MacDonald’s nutrition facts for targeted popular menu items. The predictive model developed had excellent classification accuracy. From an architectural perspective, it showed a 10-2-2-3 neural network construction. Results of this study may provide insight into the understanding of the importance of MacDonald’s nutrition facts for targeted popular menu for consumer references.

Keywords: McDonalds; Nutrition facts; One-Way ANOVA; Discriminant analysis; Neural network; Multilayer perceptron (search for similar items in EconPapers)
Date: 2020
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