Nazma Shaheen, PhD
Institute of Nutrition and Food Science, University of Dhaka

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Collect recipes
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Decide on recipe calculation system
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Enter all necessary NVs of all ingredients into your system
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Run calculation programme
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Document

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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 food
Published ED, RFs and YF not available for all foods. Best to measure ED and YF

1. 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)

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Sum weight of each ingredient as in consumed recipe (edible, yield and retention factors applied at ingredient level)
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The nutrient values of the recipe will be calculated based on the weight of the relative proportion of each ingredient
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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
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Disadvantages
• only estimated weight loss of recipe (not measured for whole recipe)

Sum weight of each raw ingredient as in recipe
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Measure fat and water change
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Apply yield and retention factors at recipe level based on food group of main ingredient

Advantages
• 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

Ingredient
Method
Ingredient 1: NV x 1/YF x RF
Ingredient 2: NV x 1/YF x RF
Ingredient 3: NV x 1/YF x RF
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Recipe: Sum of above
Recipe
Method
Mixed
Method
Ingredient 1: NV
Ingredient 2: NV
Ingredient 3: NV
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Recipe: Sum of above x 1/YF x RF
Ingredient 1: NV x RF
Ingredient 2: NV x RF
Ingredient 3: NV x RF
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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

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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 cooking
 Sum the weight of the ingredients to obtain the weight of the recipe
 Sum the nutrient values of the ingredients to obtain the nutrient value of the recipe
 Adjust 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

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1.
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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

Chicken Curry
200g 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

2.
Total recipe method
 Sum weight of each raw ingredient as in recipe
 Measure water & fat change
 Apply yield & retention factors at recipe level based on food group of main ingredient

 Chicken Curry
200g raw chicken meat
200g raw potato
200g water
Total: 600g raw recipe weight=> 400g cooked recipe weight
Nutrients of raw ingredients
For 100g recipe = --------------------------------- x 100
Weight of cooked recipe
Vitamin Mineral Loss(VML) are applied at recipe level

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Calculate the nutrient content of Pishpash
Ingredients Vegetable oil 14g
Rice 28g Cumin 1g
Lentil 28g Turmeric 0.5g
Potato 10g Onion 10g
Carrot 10g Salt 2g
Spinach 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