Hello Group members *Hope all of you are well.* I have a query on how we can homogenize the recipe data and how to make this standard and reusable for the next dietary assessment. Are ingredients with a percentage of lower than 5% countable? How can we handle the recipe if its cooking procedure is the same but the ingredients are changed by less than 5% percent portion weight? Thanks ######################################################################## To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/scripts/wa-fao.exe?SUBED1=InFoods-Food-Comp-L&A=1