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# Shaheen 7b conversion of food intakes to nutrients

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### Transcript

• 1. Conversion of food intonutrients:Recipe Calculation Nazma Shaheen, PhD Institute of Nutrition and Food Science, University of Dhaka
• 2. Steps for recipe calculations• Collect recipes• Decide on recipe calculation system• Enter all necessary NVs of allingredients into your system• Run calculation programme• Document
• 3. Yield and retention factors• Yield factor (YF): % weight change infoods or recipes due to cooking.• Nutrient retention factor (RF): % retentionof nutrients, especially vitamins and minerals, infood or dish after, e.g. storage, preparation,processing, warm holding or reheating.• Edible coefficient (ED): % weight losswhen discarding inedible weight from a foodPublished ED, RFs and YF not available for all foods. Best to measure ED and YF
• 4. Recipe calculation systems1. Summing of raw ingredients (not recommended)2. Ingredient method3. Total recipe method4. Mixed method (yield at recipe level andnutrient retention at ingredient level)
• 5. Ingredient method• Sum weight of each ingredient as inconsumed recipe (edible, yield and retention factors applied at ingredient level)• The nutrient values of the recipe will becalculated based on the weight of therelative proportion of each ingredient• Check that yield factors are applied tofluids
• 6. 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 recipebelongs• unequal weight loss of ingredients taken into account• Disadvantages• only estimated weight loss of recipe (notmeasured for whole recipe)
• 7. Total recipe methodSum weight of each raw ingredient asin recipe• Measure fat and water change• Apply yield and retention factors atrecipe level based on food group of main ingredient
• 8. Total recipe methodAdvantages• weight loss is measured, therefore more precise• Disadvantages• more measurements needed• need to decide to which category recipebelongs• unequal weight loss of ingredients not taken into account
• 9. Calculation methods for recipesIngredient Ingredient 1: NV x 1/YF x RF Ingredient 2: NV x 1/YF x RFMethod Ingredient 3: NV x 1/YF x RF ------------------------------------------ Recipe: Sum of aboveRecipe Ingredient 1: NV Ingredient 2: NVMethod Ingredient 3: NV ---------------------------------------------- Recipe: Sum of above x 1/YF x RFMixed Ingredient 1: NV x RF Ingredient 2: NV x RFMethod Ingredient 3: NV x RF ---------------------------------------- Recipe: Sum of above x 1/YF
• 10. Cooked foods are single ingredient recipesto 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 cookingmethod (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 beapplied as fat is leaking out of the food
• 11. 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;
• 12. Cont……….orIf data for the cooked ingredients are notavailable, use data for the uncooked ingredients andapply yield factors to adjust for weight changes andretention factors for nutrient losses or gains duringcookingSum the weight of the ingredients to obtain the weightof the recipeSum the nutrient values of the ingredients to obtain thenutrient value of the recipeAdjust the recipe weight and nutrient levels to reflectchanges in fat/water contents when the whole mixture is
• 13. Cont……….cooked; make any additional refuse adjustments;apply retention factors if available for the wholerecipe.Determine the quantity of prepared food produced bythe recipe.Determine the final values per weight (e.g. per100g), volume(e.g. per cup) or serving portion, asdescribed
• 14. Recipe Calculation Systems1. 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
• 15. Example for Ingredient method of recipecalculationChicken Curry200g raw chicken meat n.s.[xEDxRC]=138g currychicken meat without inedible200g Potato[xEdx RC]=132.72g curry potato withoutinedible200g water[xRc]= 100g water left in cooked recipeTotal weight: 371 g total recipe weight as consumedFor 100g recipe : 371/3.71 =>(138/3.71g+132.7/3.71g+100/3.71g)Vitamin Mineral Loss(VML) are applied at recipelevel
• 16. Recipe calculation Systems2.Total recipe method Sum weight of each raw ingredient as inrecipeMeasure water & fat changeApply yield & retention factors at recipelevel based on food group of main ingredient
• 17. Example for Total recipe method Chicken Curry200g raw chicken meat200g raw potato200g waterTotal: 600g raw recipe weight=> 400g cooked recipe weight Nutrients of raw ingredientsFor 100g recipe = --------------------------------- x 100 Weight of cooked recipeVitamin Mineral Loss(VML) are applied at recipe level
• 18. Exercise Calculate the nutrient content of PishpashIngredients Vegetable oil 14gRice 28g Cumin 1gLentil 28g Turmeric 0.5gPotato 10g Onion 10gCarrot 10g Salt 2gSpinach 5g Water 350mlPotato, 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
• 19. Let us take a balanceddiet forperfect Health