Recipe analysis update
Recipe analysis update
There is an increasing need for dietitians and nutritionists to possess a proven competency in analysing recipes. Accurate recipe analysis is the foundation for accurate menu analysis to determine the nutrient content of meals served.
It is a mistaken belief that recipes can be analysed in a few minutes by anyone using computerised databases. Well, they can but the results may not be worth the effort. This is a skill that requires extensive and detailed knowledge of food ingredients and cooking methods together with an understanding of the strengths and limitations of computerised databases.
These skills are additional to those required for recording and measuring dietary intakes.
On average at least half an hour should be allocated for analysis of each recipe. This time is required to ensure that recipes are written correctly (a skill in itself), the methods relate to the ingredients, and that each ingredient (or equivalent) is present in the database. Frequently the manufacturer (wholesaler or retailer) needs to be contacted for additional nutritional information and then this information entered into the database.
A one-day course on recipe analysis was held at King's College London in June 2007. Twenty dieticians and nutritionists experienced a "hands on"morning in the kitchen preparing standard recipes and calculating weight changes on cooking. The 14 nutrients required for school meals were calculated for these recipes in the afternoon using computerised food tables. Discussion covered issues such as how to manage nutrient losses, estimate non-milk extrinsic sugars, fibre, and the selection of appropriate food ingredients from the database.
Most, but not all, of those fortunate to gain a place on this course (it was heavily over-subscribed) had some previous experience of recipe analysis.
All found the day enlightening. The course was made possible by sponsorship from Nutmeg UK.
Visit: dietetics@kcl.ac.uk for further information.
