How do you calculate the nutritional value of your recipes?

The best way to get started is to first plan and understand the habitual practices of individuals concerned. Then planning the actual menu and gathering the necessary ingredients becomes easy and can fit into the overall scheme of budget if there is any.

Para agilizar y tener un trabajo ordenado y profesional, es importantísimo tener una base de datos completa. Se trata de una tabla de composición química de los alimentos actualizada y si atender personas de diferentes países te recomendaría que en la columna de nombres pongas todos los nombres por como se le conoce en cada país, por ejemplo: frutilla / fresas, etc... después tenés que tener todo dividido por colores y por categorías, ya después de eso y con formulas instaladas podes hacer menús mas fáciles para cada pacientes, ya que al momento de calcular las kcal proteínas, h.c. o grasas, podrás calcular los micronutrientes también, y la cantidad de agua, taninos y cafeína etc. que querés que consuma tu paciente.

Finding the nutrition data at times may be conflicting due to manual errors in measurement thereby under or overestimating the nutrient profile. Secondly, the water soluble vitamins in the database can vary widely due to the processing involved at various levels of cooking. Last but not the least, the nutrient uptake by an individual varies even with the same composition of meals.

With the automation tools available, adding up the macros is simplified though the micros especially the Water soluble vitamins(B- complex and Vit C) need to have a buffer of at least 5 to 10 % loss.

There is software ... not only reliable and accurate but also affordable. Knowing product specifications of all your ingredients is vital. Recipe's keeping is the key for managing your scalability.

Completely agree with this point though the database of nutrients available vis a vis the source from which we procure foods may vary depending on the soil content and harvesting methods.

Primeiramente, deve-se listar todos os ingredientes. Se houver algum ingrediente industrializado é necessário conhecer o valor nutricional deste, fornecido pelo fabricante. O cálculo de nutrientes deve ser feito considerando fontes de dados locais. No caso do Brasil, a tabela brasileira de composi??o de alimentos (TBCA) , ou softwares online que usam esta referência, além da tabela da USP, disponível online. é importante considerar o cálculo nutricional do alimento considerando-o cru e preferencialmente informar melhores técnicas de cozimento para preserva??o dos nutrientes. Também deve-se colocar o tamanho da por??o para estimar valor nutricional para consumo individual.

Recipe curation is a very meticulous task. All sensory aspects have to be considered before making a dish. Being a dietitian nutritionist our major concern is to manage both macro and micro nutrients in a way that can be easily available to the individual who is currently in a health care plan. Regional and seasonal food sources are best suited to make a healthy and sustainable recipe. The lesser the transit time better the nutritional benefits.

Due to wide differences of the geographic regions and foods consumed globally, it is a real challenge to get an accurate nutrition profile, though an estimate will always guide us to choose healthy option.

In India mainly, creating menus and the necessary recipes fall under the domain of chefs. It's high time, chefs and Dietitians work together. Also, Work with a Dietitian who is well versed with calorie counting, menu and recipe curation. They also can give you valuable inputs regarding making the necessary changes to make the dish healthy.