You can analyse and store up to 100,000 recipes. Analysis is instantaneous and takes account of both water and vitamin losses on cooking.
The recipe nutrient composition can also be saved as a new record in the food composition database, if desired - the recipe can then be used in a food intake analysis. There are a range of outputs to screen, printer, web page and email.
A considerable amount of information can be held for each recipe, if desired:
- Ingredient food codes and weights
- Serving size
- Water and vitamin losses on cooking
- Full nutrient composition, as in food composition tables
- Label nutrition information, as laid down in EU legislation
- Up to 20 user-defined flags, e.g. gluten free, milk free, suitable for vegetarians, etc.
- Ingredients list, as it would appear on a product label, including Quantitative Ingredient Declaration (QUID)
- Method of preparation/cooking
- User-defined recipe group, e.g. soups (useful for grouping recipes on printouts)
- Menu flags, indicating how the recipe might be used in menus
A "Scratchpad" function enables changes to be made to recipe ingredients or weights and the effect on nutrient composition immediately viewed - particularly useful if developing recipes to specific nutritional criteria.
Recipe nutrient contents can be compared with Recommended Daily Amounts (RDAs, as laid down in Food Labelling Regulations). Up to 10 sets of RDAs can be stored and can be edited by users, if required.
Lists of recipes that comply with specified ingredient or nutrient criteria can be printed out, e.g. gluten free, milk free, low fat, high fibre, etc.
Water and vitamin losses on cooking
For cooked dishes, it is essential to take water and vitamin losses into account. See the example below:
Labelling Options Pack
You can produce nutrition information panels and ingredients lists for product labels in the format required by the Food Labelling Regulations. You can also display and print front of pack nutrition panels. Click here for details
RecipE-book
Dietitians can use RecipE-book to give people an electronic database of recipes suitable for their special diet in a book presentation format. Click here for details.For full details on the WISP program, click here.