Recipe - a list of ingredients and procedure in preparing a dish including yield and serving size
Menu - list of dishes that are to be served at a meal or the meal itselfMore details
The Philippine Food Composition Table 1997 (FCT 1997) - contains data on 17 food components of 1,541 most commonly available food items in the Philippines developed by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST)
Recommended Energy and Nutrient Intakes (RENI)- levels of intakes of energy and dietary components which, on the basis of current scientific knowledge and consensus of the committee are considered adequate for the maintenance of health and well-being of nearly all the healthy persons in the population
Recipe Evaluation - this module allows the user to determine the estimated energy and nutrient content, percentage adequacy, cost and quantification of the userís own recipe
Menu Evaluation - this module determines the estimated energy and nutrient content and percentage adequacy of menus
For the Ingredients and Costing Table
Ingredients - food items or products that are presented as needed in the recipe.
Household Measure - measure of food items normally used at home such as cups, tablespoon, teaspoon, pieces and packs.
Edible Portion Weight (EP Weight) - weight of food without the waste part or inedible portion .
As Purchased Weight (AP Weight) - weight of food as bought or harvested and may include the parts of the food not consumed or eaten.
Unit Cost per g/mL - cost of food per gram or mL.
|Unit Cost per g/mL =||cost food item (Php)|
|(Php)||As Purchased Weight (g/mL)|
Sub total - computed cost of ingredients based on the amount used in the recipe.
Sub total (Php) = AP weight x Unit cost
Total cost of the recipe - sum or total cost of all ingredients used in a recipe.
Cost of recipe per serving - calculates the total cost of ingredients in a recipe divided by the number of servings.
|Cost of recipe per serving (Php) =||total cost of recipe|
|number of servings|
Yield - amount of an item a recipe will produce, expressed in servings.
Serving size - amount of the recipe to be served.
Weight per serving - suggested weight of the recipe per serving in grams.
Quantification - process used to adjust the quantity of ingredients based on the desired yield of the user.
Factor method - used to quantify the recipe where the quantities of ingredients in the original recipe are multiplied using a conversion factor to get the desired yield
Nutrient Evaluation Tab - gives information on the energy and nutrient content and percentage adequacy of the recipes or menus.
Estimated energy and nutrient content of the recipe - computes the energy and nutrient content of the whole recipe.
Serving information - computes the nutrient content per serving and percentage adequacy of the recipes for a specific population group.