To read this content please select one of the options below:

Recipe calculations

Mabel Blades (Mabel Blades is based at the Nutrition and Dietetic Services, Rushden, UK.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 2002

1083

Abstract

Provides some suggestions for consideration by anyone involved in the nutritional calculation of recipes. Topics such as weights of ingredients, conversions of weights from imperial to metric, use of raw or cooked ingredients and specific cooking methods are all discussed.

Keywords

Citation

Blades, M. (2002), "Recipe calculations", Nutrition & Food Science, Vol. 32 No. 1, pp. 13-16. https://doi.org/10.1108/00346650210412141

Publisher

:

MCB UP Ltd

Copyright © 2002, MCB UP Limited

Related articles