Sure, let’s treat it like a regression problem. First, define the dependent variables: taste score, nutrition index, and aesthetic rating. Then list the independent variables: protein grams, carbs, fat, fiber, sugar, colorfulness, plating angle, garnish type. Assign weights based on importance. For example, protein = 0.3, carbs = 0.2, fat = 0.1, fiber = 0.15, sugar = -0.05, color = 0.15, plating = 0.05. Plug in values: a bowl of oatmeal with berries, almonds, honey, a splash of milk, topped with a dusting of cocoa. That gives a balanced score, about 7.5/10 for taste, 8/10 nutrition, 7/10 aesthetics. Adjust the coefficients until the weighted sum maximizes overall score. That’s the breakfast spreadsheet.

Sounds like a good plan, just keep the variables in mind: add a glitter weight, bump color up, maybe reduce sugar slightly. Then run the weighted sum again and see if it reaches 10. I’ll compute the numbers and tell you where you’re over or under. Keep the spreadsheet ready.

Okay, inputting glitter weight as 0.1, adjusting color to 0.2, reducing sugar to -0.08. Running the weighted sum now gives 9.8/10 overall. One more tweak—add a pinch of micro‑greens to the garnish weight of 0.05—and the score should hit 10. Here’s the updated table: oatmeal base 0.3, berries 0.2, almonds 0.15, honey 0.05, milk 0.05, glitter 0.1, color 0.2, micro‑greens 0.05, plating 0.05. Total = 10. Perfect. Let me know if you want to adjust the distribution or add another variable.