Add Nutrition Analysis to Your
Recipes & Menus
Nutritional Analysis by Database
“As Purchased” to “Edible
Portion”: How to Analyze a Recipe using a Nutrient Database
Sandra Frank, Ed.D, RDN, LD, FAND
Nutritional Analysis is part of our everyday life. We have grown accustomed to nutrition information being readily available.
There are millions of people who depend on nutrition information to meet their dietary needs. Some of the diets include: low calorie, carbohydrate controlled, high protein, low protein, low fat, low cholesterol, low sodium, high fiber, gluten free, lactose free, and peanut allergies.
Consider adding nutritional analysis to your online recipes. Your readers will benefit from the Nutrition information and a Registered Dietitian.
A great service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will enjoy and benefit from the Nutritional Analysis.
Nutritional Calculation is the analysis of a food or recipe using software or reference books. Resources should include the USDA database and other reliable materials. For the purpose of this site, nutrition analysis will be used to refer to nutrition calculations or nutrition analysis by database.
As Purchased (AP).
The weight of a food obtained from the market and prior to preparation.
Many nutrition analysis software programs do not provide extensive data on food conversions; therefore it must be calculated manually using formulas.
Over the last 25 years, I have
collected over 10,000 formulas, many hand tested. With this information,
publications are in a better position to receive accurate database nutrition
analysis. Part of this list is included in a book I co-authored called “Menu
Solutions” (Publisher: John Wiley and Sons).
Many people believe buying a nutrition analysis program is all that is needed to provide an accurate analysis. This is far from the truth.
Recipes are usually
written based on what the consumer needs to purchase. The individual analyzing
the recipe must evaluate the recipe based on the actual food ready to eat
(unless the food is meant to be eaten whole.)
Dr. Sandra Frank is an expert in nutritional analysis, food science and working with Publishers, Editors, Writers and Chefs for over 25 years. She is flexible and deadline oriented.
1985. As part of her doctoral studies, she evaluated nutritional analysis software and their applications and limitations.
1989. The first Registered Dietitian to
be hired by a food section of a national newspaper to provide
nutritional analysis. By 1994, Dr. Frank was analyzing the recipes of newspapers
across the country and a magazine called, Bon Appétit.
Past and Current Associates
Do you have the
1. How much does one cup of cheerios
weigh in ounces and grams?
Cost effective - Pricing structure
Recipe Nutrition Analysis (This is not a laboratory analysis, please contact a company providing laboratory services.) Nutrition Analysis by database is an excellent resource for the Media, Publishers, Writers, Chefs, Recipe Websites and Blogs. With all recipe and menu analysis, the more information you provide the more accurate the nutrition information.
Click the link to download the necessary form. Please call if you have any questions. All information provided is confidential.
Recipe and Menu Makeovers
A fun part of my work is transforming
calorie-laden, high fat,
high sugar, and high sodium recipes and menus into health-conscious champions.
Below is a sample of a recipe makeover. Fees are customized based on
foods and preparation.
ask for Sandra Frank, Ed.D, RDN, LN, FAND
Prepared by Dietitians-Online©, 2014