Proposal for the Harmonisation of Recipe Calculation Procedures
This report - completed on behalf of the EuroFIR Consortium - compares recipe calculation methods used in Europe in an attempt to harmonize recipe calculation procedures to enable between-country comparisons. The procedures described to calculate the nutrient content of composite foods using the nutrient content of ingredients take into account (i) weight changes of ingredients during cooking and food processing using yield factors and (ii) changes in the nutrient content of ingredients using nutrient retention factors. Example calculations are provided for each recipe calculation method.
Date:
Focus Area:
Dietary data pre-survey activities
Publication type:
Manuals and guides