Conversion of food into nutrients:Recipe Calculation

Nazma Shaheen, PhDInstitute of Nutrition and Food Science, University of Dhaka

Steps for recipecalculations

• Collect recipes

• Decide on recipe calculation system

• Enter all necessary NVs of all

ingredients into your system

• Run calculation programme

• Document

Yield and retention factors• Yield factor (YF): % weight change in

foods or recipes due to cooking.

• Nutrient retention factor (RF): % retention

of nutrients, especially vitamins and minerals, in

food or dish after, e.g. storage, preparation,

processing, warm holding or reheating.

• Edible coefficient (ED): % weight loss

when discarding inedible weight from a foodPublished ED, RFs and YF not available for all foods. Best to

measure ED and YF

Recipe calculation systems1. Summing of raw ingredients (not

recommended)

2. Ingredient method

3. Total recipe method

4. Mixed method (yield at recipe level and

nutrient retention at ingredient level)

Ingredient method• Sum weight of each ingredient as in

consumed recipe (edible, yield and retention factors applied at ingredient level)

• The nutrient values of the recipe will be

calculated based on the weight of the

relative proportion of each ingredient

• Check that yield factors are applied to

fluids

Advantages

• need to know weight loss at ingredient level (what is also needed to calculate value of cooked food)

• no need to decide to which category recipe

belongs

• unequal weight loss of ingredients taken into account

• Disadvantages

• only estimated weight loss of recipe (not

measured for whole recipe)

Total recipe methodSum weight of each raw ingredient as

in recipe

• Measure fat and water change

• Apply yield and retention factors at

recipe level based on food group of main ingredient

Total recipe methodAdvantages

• weight loss is measured, therefore more precise

• Disadvantages

• more measurements needed

• need to decide to which category recipe

belongs

• unequal weight loss of ingredients not taken into account

Calculation methods for recipes

IngredientMethod

Ingredient 1: NV x 1/YF x RFIngredient 2: NV x 1/YF x RFIngredient 3: NV x 1/YF x RF------------------------------------------Recipe: Sum of above

RecipeMethod

Ingredient 1: NVIngredient 2: NVIngredient 3: NV----------------------------------------------Recipe: Sum of above x 1/YF x RF

MixedMethod

Ingredient 1: NV x RFIngredient 2: NV x RFIngredient 3: NV x RF----------------------------------------Recipe: Sum of above x 1/YF

Cooked foods are single ingredient recipes

to calcualte NVs of cooked foods based on same food (raw or other cooked method)

Concept:

- NV of raw/cooked food derived from national FCT

- apply yield factor linked to a specific cooking

method (weight loss can be water and/or fat).

- apply retention factors

- for fatty meat and poultry (> 5% fat in raw food)

used as foods, a fat loss (FL) coefficient will be

applied as fat is leaking out of the food

Steps for recipe calculation

Select or develop appropriate recipe Collect the weight and nutrient content data for

each ingredient Correct the ingredient nutrient levels for weight

of edible portions where appropriate Correct the ingredients for the effects of cooking either- if data for the cooked ingredients are not

available, use yield factors to adjust from raw to cooked weight;

Cont……….

or

If data for the cooked ingredients are not available, use data for the uncooked ingredients and apply yield factors to adjust for weight changes and retention factors for nutrient losses or gains during cookingSum the weight of the ingredients to obtain the weight of the recipeSum the nutrient values of the ingredients to obtain the nutrient value of the recipeAdjust the recipe weight and nutrient levels to reflect changes in fat/water contents when the whole mixture is

Cont……….

cooked; make any additional refuse adjustments; apply retention factors if available for the whole recipe.Determine the quantity of prepared food produced by the recipe.Determine the final values per weight (e.g. per 100g), volume(e.g. per cup) or serving portion, as described

Recipe Calculation Systems

1. Ingredient Method Sum weight of each ingredient as in

consumed recipe ( edible, yield, retention factors applied at ingredient level).

The nutrient values of the recipe will be calculated based on the weight of the relative proportion of each ingredient

Check that yield factors are applied to fluids

Example for Ingredient method of recipe calculation

Chicken Curry200g raw chicken meat n.s.[xEDxRC]=138g curry chicken meat without inedible

200g Potato[xEdx RC]=132.72g curry potato without inedible

200g water[xRc]= 100g water left in cooked recipe

Total weight: 371 g total recipe weight as consumed

For 100g recipe : 371/3.71 => (138/3.71g+132.7/3.71g+100/3.71g)Vitamin Mineral Loss(VML) are applied at recipe level

Recipe calculation Systems2.Total recipe method

Sum weight of each raw ingredient as in recipeMeasure water & fat changeApply yield & retention factors at recipe level based on food group of main ingredient

Example for Total recipe method Chicken Curry200g raw chicken meat 200g raw potato200g water

Total: 600g raw recipe weight=> 400g cooked recipe weight

Nutrients of raw ingredientsFor 100g recipe = --------------------------------- x 100 Weight of cooked recipe

Vitamin Mineral Loss(VML) are applied at recipe level

Exercise Calculate the nutrient content of Pishpash

Ingredients Vegetable oil 14gRice 28g Cumin 1gLentil 28g Turmeric 0.5gPotato 10g Onion 10gCarrot 10g Salt 2gSpinach 5g Water 350ml

Potato, Carrots, Onion and Spinach are sliced into small pieces & then is mixed with all the other ingredients. Water is then added and allowed to cook till the grains and vegetables are very soft & semi solid.

Weight of cooked pishpash = 120g

Let us take a balanced diet for perfect Health