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 ######################################################################## To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1