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