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Subject:
From:
Birdem Amoutzopoulos <[log in to unmask]>
Reply To:
Birdem Amoutzopoulos <[log in to unmask]>
Date:
Mon, 11 Apr 2022 15:40:44 +0000
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Dear Sanam

Thanks for your questions. I agree with Anders' comment on creating standard recipes based on the information collected. We have actually been collecting dietary data in Pakistan. It would be good to hear more about your study. I will write you separately.

Best wishes
Birdem
_________________________________________________________________
Birdem Amoutzopoulos, Ph.D. | Dietary and Nutrient Data Manager
Nutrition Measurement Platform | MRC Epidemiology Unit | University of Cambridge
https://www.mrc-epid.cam.ac.uk/people/birdem-amoutzopoulos/


From: Food Composition Discussion Group <[log in to unmask]> On Behalf Of Anders Møller
Sent: 10 April 2022 19:11
To: [log in to unmask]
Subject: Re: Recipe homogenization

Dear Sanam,

The INFOODS food composition mail list may not be the right one for the food consumption subject you bring up..

Your challenges seem somewhat clearer to me now, but when you talk about dietary assessment, what do you want to measure, nutrient intake or just food intake?

Anyway, I will try to point at some ways you could follow.
First of all, I do not know of any standard protocol to handle the differences in recipe composition in food consumption surveys.

If you want to establish the nutrient intake of the children and adolescents, we are dealing with recipe calculations for the prepared foods.
Therefore, you need to find out, if the differences in the ingredients of the recipes for the same prepared food actually makes a significant difference in the nutrient content:


-          If there are not significant differences, make a  standard/average recipe and use that for all households. This is the easy solution.


-          If there are significant differences, you need to use the separate recipes for each household. This is the more costly solution - labour and time wise.

And for the prepared foods remember to include yield and retention factors in the recipe calculations.

Maybe some of our expert colleagues on the INFOODS food composition mailing list can come up with more specific answers to your question?

Best regards,
Anders


Anders Møller
Borgediget 12
DK-4000 Roskilde, Denmark





From: Sanam Erum [mailto:[log in to unmask]]
Sent: Friday, April 8, 2022 06:45
To: [log in to unmask]<mailto:[log in to unmask]>
Cc: [log in to unmask]<mailto:[log in to unmask]>
Subject: Re: Recipe homogenization

Dear Anders Moller

Thanks for your reply.

I am currently working on dietary assessment of children and adolescents in Pakistan. For that purpose, I must ask you how I can select recipes from the huge variations of the 24-hour food recall survey per household.
For example (shown below in table 1), the same cooked recipe contains different ingredients and different ingredients percentage proportions as per household.
Is there any standard protocol to handle it?

Hope now the question can clear you all up.

Best regards
Sanam

Table no:1
Recipe name
Recipe code
Ingredients code
Ingredients name
weight in gm
Recipe 1
Potato curry
1002-22
2017
Potato
34.9
Potato curry
1002-22
4010
Onion
20.6
Potato curry
1002-22
4008
Spices
5
Potato curry
1002-22
4077
Cooking ghee raw
0.6
Potato curry
1002-22
4078
Packaged spices
5
Potato curry
1002-22
4001
Water
42.9
Recipe 2
Potato curry
1002-22
2017
Potato
56.8
Potato curry
1002-22
4001
Water
35.7
Potato curry
1002-22
4010
Onion
2.4
Potato curry
1002-22
4008
Spices
5
Potato curry
1002-22
4078
Packaged spices
0.1
Potato curry
1002-22
4077
Cooking ghee raw
4.4



On Thu, Apr 7, 2022 at 1:04 PM Anders Møller <[log in to unmask]<mailto:[log in to unmask]>> wrote:
Dear Sanam,

It is not completely clear to me what you mean by "homogenize the recipe data" and standard?
Are you talking about this in connection with recipe calculation, homogenizing samples in the laboratory or something else?

You need to explain what you are doing and elaborate more on what you want to achieve.

Yes, ingredients with a percentage lower than 5% may well have significant influence. Just take the ingredient salt (NaCl). If you omit the salt, the sodium and chloride content will be lower.

All the best,
Anders

Anders Møller
Borgediget 12
DK-4000 Roskilde, Denmark


From: Food Composition Discussion Group [mailto:[log in to unmask]<mailto:[log in to unmask]>] On Behalf Of Sanam Erum
Sent: Tuesday, April 5, 2022 18:52
To: [log in to unmask]<mailto:[log in to unmask]>
Subject: Recipe homogenization

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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