Recipe Analysis Using Yield Data

When you are searching for foods, the ingredient selection dialog box may contain indented items below a main food heading, such as in the following examples:

Beef Rib Steak - Broiled Lean

Meas Raw - Boneless

AP Raw w/Bone

Chicken Breast - Roasted

Meas Raw - Boneless

AP Raw w/Bone

Linguini Pasta Noodles-Cooked-Enr

Meas Dry

Oatmeal - Cooked

Meas Dry

The indented items indicate the pre-cooked or pre-processed food item. If you select one of the indented items, the program will allow you to enter the quantity of the indented measure [AP (as purchased) Raw w/Bone, etc.]. The program will then “cook” the item and provide an analysis of the finished product.

Example:

Yield data allows you to enter in the weight of raw meat and view the nutritional data for the cooked counterpart. Suppose your recipe for roasted chicken calls for 1 pound of boneless, skinless chicken breast. You can select database item #15004, Chicken, broiler/fryer, breast, w/o skin, rstd, highlighting the AP Raw-Boneless option, and then entering 1 pound for the amount/measure. The program will automatically account for the cooking losses and give you the weight and nutritional analysis of the 1 pound of chicken after it is cooked.

Yield data also allows you to enter in the weight of a raw vegetable and view the nutritional data for the cooked counterpart. Suppose your recipe for cooked broccoli calls for 2 cups of raw broccoli. You can select database item #5028, Broccoli, chpd, ckd w/o salt, drained, highlighting the Meas Raw-Trimmed option, and then entering 2 cups for the amount/measure. The program will automatically account for the cooking losses and give you the weight and nutritional analysis of the 2 cups of broccoli after it is cooked.