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| Date: | Fri, 12 Jun 2015 18:43:44 -0400 |
| Content-Type: | multipart/alternative |
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Hello worldwide friends,
I'm trying to get an idea of how frequently one or more of the three
FEATURES described below are included in RECIPE calculation software*
targeted to dietitians and other nutrition professionals.
*Specifically software based on the "yield method" of recipe calculation;
i.e. the prepared edible portion weight of the ingredient is applied to the
equivalent database item.
Process Summary
1_Refuse factor applied to convert recipe ingredient weight to edible
portion (EP)weight:
[ingredient weight x (100%-refuse%) = EP weight]
2a_If item is consumed raw, EP weight applied to nutrients for appropriate
RAW database item.
2bi_If item is consumed cooked, cooking yield applied to convert raw EP to
prepared EP wt:
[EP weight x cooking yield% = cookedEP wt
2bii_Cooked EP weight applied to nutrients for appropriate COOKED database
item.
FEATURES
The first I've seen highlighted on software websites-the other two, rarely
if at all.
1_User can readily batch-load additional food items from an Excel
spreadsheet or other database format.
2_User can create one or more customized ingredient subsets so that only the
desired foods are visible when searching for foods to enter.
3_Refuse and cooking yield factors are embedded in the database so that
software can apply them automatically when required.
I would be pleased to hear about any program that includes one or more of
these features. A URL is all I ask-but I'd also be happy to hear your
comments or experiences.
Thank you and best regards,
Barbara Selley, RD
Food Intelligence, Toronto, Canada
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