Recipe Calculations 300% Off? Are You Using Best Practices?

Learn from the best! Using our training course with the book, Recipe Nutrient Analysis: best practices for calculated and chemical analysis, promotes confidence that nutrient values given to clients are accurate.

As the Menu Labeling law is set to take effect in May 2018, the RDN is primed to take the lead role in recipe analysis for foodservice establishments. Nutrient calculation requires an understanding of food science and culinary techniques, a very good database, along with accurate measurements.

At the 2010 FNCE, Mary Abbott Hess and Catharine Powers presented a session titled “Hot Topic: Calories on the Menu.” In preparation for that session they surveyed members of the Food & Culinary Professionals DPG who regularly conducted nutrient calculations and they asked for volunteers to calculate three recipes.

Fifteen members responded to the informal survey. In all recipes there were great calculation variations in calories, total fat, sodium, and other nutrients. For example, Grilled Fall Vegetables with Balsamic Vinegar, had:

  • Calories calculated from 66 to 184 per serving
  • Sodium varied from a low of 65 milligrams to a high of 455 milligrams, and
  • Total fat ranged from 4 to 15 grams.

This variation was on a simple recipe with 7 ingredients and calculated by RDNs who routinely conduct nutrient calculations. Clearly, as a profession we need to be better equipped to perform nutrient calculations.

If you do this kind of work or you want to do it, consider buying the Training in Recipe Nutrient Analysis course with the book, 9 hours of classes, 1 hour of private mentoring, and 9 CE hours credit.