lunch
Enable an agent to recognise a lunch, assess whether its food and arrangements fit the intended eaters, and decide how it may be prepared, served, consumed or retained.
Research draft, second pass
A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.
recalled by Codex without web access - no source was read
Researched by: Codex
Purpose and description
Enable an agent to recognise a lunch, assess whether its food and arrangements fit the intended eaters, and decide how it may be prepared, served, consumed or retained.
Lunch is a meal conventionally eaten around the middle of the day, or the food served for that meal, with its timing, composition and social significance varying across cultures and individual schedules.
It can be Assemble or select lunch components for specified eaters, timing and budget.; Check dietary compatibility and request missing ingredient or handling information.; Allocate portions and coordinate preparation, packing, delivery or service.; Identify whether refrigeration, reheating, utensils or assistance are needed at the eating location.; Evaluate serving and leftover options against recorded component histories and applicable guidance.; Record consumption, uneaten portions and their subsequent disposition..
Distinguishing features
The provision is identified as lunch by its intended eaters or service context; an ingredient list alone does not establish that identity.
It serves an intended midday-meal role in the eater's routine; a fixed noon timestamp is neither required nor sufficient.
A lunch break without food provision is a neighbouring time-allocation concept rather than a physical lunch.
A snack, breakfast or dinner with the same foods remains a different meal when its intended role differs.
A packed lunch and a served lunch can instantiate the same kind of thing despite different containers, locations and serving arrangements.
Scope
+ Identification of a particular food provision as lunch for specified eaters and a specified day
+ Foods, drinks, portions and substitutions making up the lunch
+ Suitability for declared dietary requirements, preferences and available resources
+ Preparation, packing, transport, holding, serving and consumption state
+ Meal timing, eating location and practical access
+ Allocation and disposition of uneaten portions
- General models of food ingredients, nutrients and chemical substances
- Recipes and cooking methods independent of this lunch
- A person's complete diet, medical treatment or nutritional requirements
- Restaurant, catering organisation and food supply-chain operations beyond this provision
- Employment rules governing lunch breaks
- Meetings and social events whose purpose extends beyond providing or eating lunch
Characteristics
- Meal designation
- lunch | disputed | unknown, with designation source Establishes the meal's identity without inferring it solely from ingredients or clock time.
- Intended eaters
- Person or group references, with expected eater count Connects portions, dietary constraints and allocation to the people the lunch must serve.
- Planned eating window
- Local start and end datetime with time zone Supports readiness, delivery and compatibility with the eaters' schedules.
- Lunch components
- Food and drink references with ingredient information and substitutions Defines what is actually offered and what changes require reassessment.
- Portion provision
- Portion count; g or mL per component where known Allows comparison of available food with intended allocation.
- Dietary compatibility
- Per requirement: supported | incompatible | uncertain | not assessed, with evidence Prevents an unknown ingredient or handling history from being treated as confirmed suitability.
- Lunch readiness
- planned | being prepared | packed | awaiting service | served | partly consumed | finished | cancelled Identifies the next useful action and distinguishes intended provision from available food.
- Component holding history
- Timestamped temperature in °C, elapsed duration in minutes, and storage condition per relevant component Provides evidence for evaluating whether individual components may be served or retained.
- Serving arrangement
- packed individual portion | plated service | shared dishes | buffet | other specified arrangement Determines allocation, equipment and handling needs.
- Per-eater cost
- Amount and currency, distinguishing estimated from actual cost Allows a lunch option to be assessed against its available budget.
Also called
Where this came from
wikidata · CC0 1.0
Drafted structure
Bundle to layer to finding to question, as the second pass will find it: 6 bundles · 11 layers · 16 findings · 29 questions.
Lunch identity Establishes which meal provision is being modelled and why it counts as lunch.
Lunch is identified through its meal role and context, rather than a distinctive material composition.
Meal role
Captures the intended designation within an eater's routine.
Lunch designation
Record who identifies the provision as lunch and preserve uncertainty when labels conflict.
- Who designates this food provision as lunch, and in what eating routine? definition
- What distinguishes this provision from a snack, brunch or dinner in this context? boundary
Provision boundary
Separates the actual lunch from plans, menus, breaks and larger occasions.
Particular lunch
Identify the food provision, its intended eaters and its relationship to any associated occasion.
- Which portions and drinks belong to this particular lunch? boundary
- Is the record about food already provided, a planned lunch, or an offer from which lunch remains to be selected? definition
Food and eater fit Describes the lunch's contents, quantities and suitability for its intended eaters.
A provision cannot be judged as a usable lunch without knowing what is available and whom it must serve.
Contents and portions
Records what will be eaten and how much is available.
Component allocation
Connect foods and drinks to quantities, portions and intended recipients.
- What foods and drinks are included, and in what measured quantities or portion counts? measurement
- How should the available portions be allocated among the intended eaters? action
Dietary requirements
Assesses lunch components against declared constraints and preferences.
Compatibility evidence
Distinguish supported suitability from assumptions about ingredients, preparation and substitutions.
- Which allergies, dietary practices, texture requirements or preferences must this lunch accommodate? definition
- What ingredient and preparation evidence supports compatibility for each affected eater? provenance
- Which substitutions require another compatibility check before serving? action
Meal timing and access Relates lunch readiness to the time, place and resources available for eating.
An otherwise suitable lunch may be unusable if it arrives late or requires facilities the eater cannot access.
Eating window
Coordinates food availability with the eater's actual meal opportunity.
Readiness for lunch
Track planned and actual readiness against the intended eating window.
- When can the intended eaters begin lunch, and how much eating time is available? measurement
- What preparation, collection or delivery actions must finish before that window? action
Eating resources
Captures the facilities, assistance and funds needed to obtain and eat this lunch.
Practical lunch access
Compare the lunch's requirements with resources available at its intended location.
- Does this lunch require refrigeration, reheating, opening tools, utensils, seating or eating assistance? definition
- What evidence confirms that the required facilities and assistance will be available? provenance
- What does obtaining this lunch cost per eater, including any delivery or service charge? measurement
Handling and serving condition Tracks component histories and the evidence needed to decide whether lunch can be served.
Lunch can combine foods with different handling needs; a single meal-wide freshness label conceals those differences.
Component history
Records preparation, packing, transport and holding for relevant foods.
Holding evidence
Preserve timestamped observations and gaps in the history of components awaiting lunch service.
- When was each relevant component prepared, packed and placed into its recorded holding conditions? provenance
- What temperatures and durations were measured during storage and transport, and which intervals are unknown? measurement
Service decision
Connects recorded condition to a justified action at the planned meal time.
Component service assessment
Assess components using applicable guidance without inventing universal temperature or duration limits.
- Which food-specific guidance or provider instructions apply to serving these lunch components? provenance
- Given the recorded history, which components may be served, need further preparation, require clarification or should be withheld? action
Service, consumption and remainders Follows the lunch through distribution, eating and disposition of remaining food.
Serving lunch does not establish that intended eaters received it or that uneaten food remains suitable for another use.
Distribution and eating
Records how portions reach eaters and what is consumed.
Portion delivery and uptake
Distinguish prepared, offered, received and consumed portions, including individually designated meals.
- How are individual dietary portions identified and delivered under the chosen serving arrangement? action
- How many portions were received and eaten, and what amount remains uneaten? measurement
Remaining food
Separates untouched surplus from served or partly eaten portions and records subsequent decisions.
Remainder disposition
Determine what remains part of this lunch record and link retained food to its later use.
- Which remaining foods are untouched surplus, served leftovers or partly eaten portions? boundary
- What retention, transfer or disposal action is supported by each remainder's handling history and applicable guidance? action
- If food is retained for another meal, how will its identity and handling history remain traceable? provenance
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Check these first
Recalled without web access and unsourced; every item is a lead to verify.
- No sense was recorded. This description covers the ordinary meal sense and its associated food sense; PHY.MAT fits the food more directly than the eating occasion.
- Lunch has no universal composition, portion size, nutrient profile or clock-time range.
- Recalled general knowledge only; applicable food-service and institutional meal rules depend on jurisdiction and setting.
- Which of these check these first hold for the sense of lunch this model covers, and on what evidence? provenance
Kinds and varieties
Recalled without web access and unsourced; every item is a lead to verify.
- Packed lunch
- School lunch
- Working lunch
- Business lunch
- Buffet lunch
- Which of these kinds and varieties hold for the sense of lunch this model covers, and on what evidence? provenance
Real-world use
Recalled without web access and unsourced; every item is a lead to verify.
- Providing food during the middle portion of a person's day
- Organising meal provision in schools and workplaces
- Providing an occasion for social interaction or business discussion
- Which of these real-world use hold for the sense of lunch this model covers, and on what evidence? provenance
Failure modes and hazards
Recalled without web access and unsourced; every item is a lead to verify.
- Foodborne illness from contaminated food or inadequate storage, cooking or handling
- Allergic reactions from ingredients or allergen cross-contact
- Choking during consumption
- Which of these failure modes and hazards hold for the sense of lunch this model covers, and on what evidence? provenance
Regional variation
Recalled without web access and unsourced; every item is a lead to verify.
- Lunch may be the main cooked meal of the day or a lighter meal preceding a larger evening meal.
- Customary timing and the length of the lunch break vary across countries, workplaces and schools.
- The terms lunch and dinner overlap in some regional usage, where dinner denotes the principal midday meal.
- Which of these regional variation hold for the sense of lunch this model covers, and on what evidence? provenance
Neighbouring kinds and how to tell them apart
Recalled without web access and unsourced; every item is a lead to verify.
- Meal - Meal is the broader category; lunch is distinguished by its conventional midday position in the daily eating schedule.
- Breakfast - Breakfast conventionally follows the main sleep period; lunch conventionally occupies the midday meal slot.
- Dinner - Dinner often denotes the principal meal, commonly in the evening, but can coincide with lunch where the principal meal is eaten at midday.
- Brunch - Brunch combines the roles of breakfast and lunch in a single meal.
- Lunch break - A lunch break is an allocated interval away from work or other activity; lunch is the meal or its food.
- Which of these neighbouring kinds and how to tell them apart hold for the sense of lunch this model covers, and on what evidence? provenance
What the second pass must settle
- Does the registry intend lunch primarily as physical food provision, an eating occasion, or both, and is there an existing meal model to which this entry should link?
- How should lunch be designated for shift workers and cultural routines where midday timing or meal sequence differs?
- Should a group lunch be one aggregate provision with allocated portions, or a collection of individual lunch instances?
- Which authoritative food-handling guidance applies to the intended jurisdictions and settings, including packed, school and catered lunches?
- What evidence and decision authority should govern portion adequacy and specialised dietary suitability without expanding this model into personal nutrition or clinical care?