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Food Composition Discussion Group <[log in to unmask]>
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From:
Sanam Erum <[log in to unmask]>
Date:
Tue, 5 Apr 2022 21:51:39 +0500
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Sanam Erum <[log in to unmask]>
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Hello Group members

*Hope all of you are well.*

I have a query on how we can homogenize the recipe data and how to make
this standard and reusable for the next dietary assessment.

Are ingredients with a percentage of lower than 5% countable?

How can we handle the recipe if its cooking procedure is the same but the
ingredients are changed by less than 5% percent portion weight?



Thanks

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