Dear all,

We have run into some issues in the process of calculating the nutrient composition of recipes for our South Africa site. Several of the recipes include ingredients like termites and worms, and we were wondering if anyone has any ideas about existing nutrient retention factors for ingredients such as these. Suggestions about what to do in lieu of existing factors are welcome as well. We are grateful for any input that can be given. 

Best,

Aubrey Bauck
MSPH Human Nutrition
Department of International Health
Johns Hopkins Bloomberg School of Public Health
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