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Subject:
From:
Barbara Selley <[log in to unmask]>
Reply To:
Barbara Selley <[log in to unmask]>
Date:
Fri, 12 Jun 2015 18:43:44 -0400
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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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