Wed, 7 Aug 2013 11:13:42 -0400
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Dear All,
I am working on dietary data from Tanzania, and have a question regarding nutrient retention factors.
I have been applying nutrient retention factors from the USDA (release 6) based on cooking method to the food ingredients in my recipes, and then summing nutrient totals for the recipe. I have run into a problem with several dried fish recipes made frequently in Tanzania. Many of these recipes first fry the fish with some vegetables, and then boil the mixture. I am not sure how to account for this when applying retention factors. There are no factors that I can find for a stir-fry/boil cooking method. Also, the USDA's retention factors are based off of cooking raw fish, so am unsure if these could even be used for a dried fish. I was wondering if anybody had any wisdom about what to do when calculating nutrient values for these kinds of recipes. Thank you for your help.
Regards,
Aubrey Bauck
MSPH 2014, Human Nutrition
Department of International Health
Johns Hopkins Bloomberg School of Public Health
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