I want to look into nutritional software, but I want to understand how they work.
If I have raw carrots in a salad, and then cooked carrots in stew, does nutritional software treat the carrots the same way? I assume there's some loss when cooking. If it's a database program, will it need to reference two different 'carrots'? One cooked and one raw? If that's the case, and I want a shopping list, how will the software know that these are the same carrots as purchased, but different as cooked?
I want to look into nutritional software, but I want to understand how they work.
If I have raw carrots in a salad, and then cooked carrots in stew, does nutritional software treat the carrots the same way? I assume there's some loss when cooking. If it's a database program, will it need to reference two different 'carrots'? One cooked and one raw? If that's the case, and I want a shopping list, how will the software know that these are the same carrots as purchased, but different as cooked?
The USDA nutrient database shows different entries for raw and cooked foods.
On 30 Mar 2004 16:01:55 -0800, [email hidden] (Matthew) posted:
Quoted message said:
I want to look into nutritional software, but I want to understand how they work.
If I have raw carrots in a salad, and then cooked carrots in stew, does nutritional software treat the carrots the same way? I assume there's some loss when cooking. If it's a database program, will it need to reference two different 'carrots'? One cooked and one raw? If that's the case, and I want a shopping list, how will the software know that these are the same carrots as purchased, but different as cooked?
