Dear Sanam,

 

The INFOODS food composition mail list may not be the right one for the food consumption subject you bring up..

 

Your challenges seem somewhat clearer to me now, but when you talk about dietary assessment, what do you want to measure, nutrient intake or just food intake?

 

Anyway, I will try to point at some ways you could follow.

First of all, I do not know of any standard protocol to handle the differences in recipe composition in food consumption surveys.

If you want to establish the nutrient intake of the children and adolescents, we are dealing with recipe calculations for the prepared foods.

Therefore, you need to find out, if the differences in the ingredients of the recipes for the same prepared food actually makes a significant difference in the nutrient content:

 

-          If there are not significant differences, make a  standard/average recipe and use that for all households. This is the easy solution.

 

-          If there are significant differences, you need to use the separate recipes for each household. This is the more costly solution – labour and time wise.  

 

And for the prepared foods remember to include yield and retention factors in the recipe calculations.

 

Maybe some of our expert colleagues on the INFOODS food composition mailing list can come up with more specific answers to your question?

 

Best regards,

Anders

 

 

Anders Møller

Borgediget 12

DK-4000 Roskilde, Denmark

 

 

 

 

 

From: Sanam Erum [mailto:[log in to unmask]]
Sent: Friday, April 8, 2022 06:45
To: [log in to unmask]
Cc: [log in to unmask]
Subject: Re: Recipe homogenization

 

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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