Dear Anders Moller 

Thanks for your reply.

I am currently working on dietary assessment of children and adolescents in Pakistan. For that purpose, I must ask you how I can select recipes from the huge variations of the 24-hour food recall survey per household.
For example (shown below in table 1), the same cooked recipe contains different ingredients and different ingredients percentage proportions as per household.
Is there any standard protocol to handle it?

Hope now the question can clear you all up.

Best regards
Sanam

Table no:1
Recipe name Recipe code Ingredients code Ingredients name weight in gm
Recipe 1
Potato curry 1002-22 2017 Potato 34.9
Potato curry 1002-22 4010 Onion 20.6
Potato curry 1002-22 4008 Spices 5
Potato curry 1002-22 4077 Cooking ghee raw 0.6
Potato curry 1002-22 4078 Packaged spices 5
Potato curry 1002-22 4001 Water 42.9
Recipe 2
Potato curry 1002-22 2017 Potato 56.8
Potato curry 1002-22 4001 Water 35.7
Potato curry 1002-22 4010 Onion 2.4
Potato curry 1002-22 4008 Spices 5
Potato curry 1002-22 4078 Packaged spices 0.1
Potato curry 1002-22 4077 Cooking ghee raw 4.4



On Thu, Apr 7, 2022 at 1:04 PM Anders Møller <[log in to unmask]> wrote:

Dear Sanam,

 

It is not completely clear to me what you mean by “homogenize the recipe data” and standard?

Are you talking about this in connection with recipe calculation, homogenizing samples in the laboratory or something else?

 

You need to explain what you are doing and elaborate more on what you want to achieve.

 

Yes, ingredients with a percentage lower than 5% may well have significant influence. Just take the ingredient salt (NaCl). If you omit the salt, the sodium and chloride content will be lower.

 

All the best,

Anders

 

Anders Møller

Borgediget 12

DK-4000 Roskilde, Denmark

 

 

From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Sanam Erum
Sent: Tuesday, April 5, 2022 18:52
To: [log in to unmask]
Subject: Recipe homogenization

 

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

 


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