Recipe Calculations Mark Roe, EuroFIR AISBL Susanne Westenbrink, RIVM, Netherlands - PowerPoint Presentation

Recipe Calculations Mark Roe, EuroFIR AISBLSusanne Westenbrink, RIVM, Netherlands Workshop On Standardized Methodologies For Creating Food Composition Databases Tunis, Tunisia, 5th-8th November 2018

Why do we need recipes in databases? Impossible to analyse each food due to high costsEasy way to add foods e.g. needed for diet counselling and food consumption surveys Several variations possible e.g. porridge made with milk or water different cooking fats recipes with and without salt Local or ethnic variations

Recipe: IngredientsAmountsDescription

Recipe Calculation Principle Calculation based on: the amount of ingredients used to prepare a food nutrient composition of those ingredients factors that consider changes in nutrient content during preparation Weight change during preparation (Yield factors) Losses of nutrients during preparation (Retention factors) European guidelines for recipe calculation published 2016 Adopted for use by national authorities in Czech Republic, Norway

How can we use the results? Recipes to calculate composition of Missing complex foods, such as cakes, soups, stews Missing values e.g. vitamins and minerals in packaged foodsRecipes to calculate composition of cooked foods from raw (recipes with one or two ingredient(s) e.g. raw vegetable or pasta and water) 3. Averaged foods, e.g. citrus fruit not specified

Steps in recipe calculation Collect recipesDetermine ingredient weights (take into account waste)Calculate the recipe (use calculation programme)Calculate the nutrient values Apply correction for effect of cooking (if applicable) c) Calculate back to 100 g of edible food Document details of the recipe (including reference)

Collect recipes Selection of recipes always depends on the aim!Collected recipes could represent ‘average’ dishes eaten by whole populationvariations of ‘everyday’ recipe dishes eaten by specific sub-groups e.g. children, ethnic groups

How to define commonly consumed dishes? Use sales statisticsmarket leading restaurants, fast food, take-aways or catering companies  collection of menusmarket leading manufacturers or distributors of ready-to-eat dishes  collection of labels and recipe leaflets most sold ready-to-eat dishes (brands) Use data from food consumption surveys dishes most frequently consumed visit homes and record details of ingredients and cooking process Use popular cookbooks, magazines, recipe archives on internet find out the most frequently published recipes

Ingredients (common names, scientific names, photos, food id) Preparation before cooking (e.g. peeling, cutting)Household measures and edible weights per ingredients (use scale!)Cooking method plus cooking time and temperatureWeight of the final dish (use scale!) Source of the recipe (e.g. name of book, URL etc) Retention and yield factors Edible portions Recipe calculation method Recipe calculation software Nutrient values Details of the recipe to document:

Recipe archive Keep copies of the recipe !paper or pdf FCDBAlso keep older versions

Now you have a representative recipe... Omelette4 eggs1 tomatoHalf a cup of tap water 1 spoon of butter 0.5 tsp table salt What do you do next?

Select food items from food composition table Find the best matching food item in your food composition tableFor example Flour: white or whole meal?Spinach: raw or frozen? Oil: which type of oil? Tuna: fresh, canned in oil, canned in water? Expert view needed based on food consumption data, national traditions, cooking experience

Ingredient 2 uncooked Ingredient 1 uncooked Edible portion Yield factor Weight of cooked composite food Retention factor Nutrient content of uncooked ingredients Nutrient content of cooked composite food

Edible portion Example. What is the weight of one egg without eggshell?Usually expressed as % of the whole foodWhere to find information about edible portions?Field work: weigh the edible and inedible portions of ingredient From reports Cook books Food composition tables Edible portion = edible material remaining after the inedible waste (bones, stones, peel etc.) has been trimmed away.

What is edible or inedible? Depends on cultural norms, individual preferences and animal speciesAre the skin and head of fish edible or inedible?Similar situation for meat cuts, insects, some plants

Determine edible portion Convert household units to gram weights1 egg without shell  55 g1 cup of flour  80 g If ingredient has inedible waste: Banana weighed with skin = 200 g Edible portion = 66%  200 g * 0.66 = 132 g banana without skin

Determine edible portion Convert household units to gram weights1 egg without shell  55 g1 cup of flour  80 g If ingredient has inedible waste: Banana weighed with skin = 200 g Edible portion = 66%  200 g * 0.66 = 132 g banana without skin

Ingredient 2 uncooked Ingredient 1 uncooked Edible portion Yield factor Weight of cooked composite food Retention factor Nutrient content of uncooked ingredients Nutrient content of cooked composite food

Yield factor Yield factor:Term is used for what is retained in weight after food preparation, processing or other treatment. Weight change is a result of moisture (e.g. water) and solid (e.g. fat) losses or gainsYield factor of e.g. 0.8 means that 20% of raw weight is lost and 80% retained

Examples of weight changes Loss (water/moisture) e.g. during bakingGain e.g. cooking of pasta (water) or frying vegetables or meat (fat)Both gain (fat) and loss (water/moisture) in some processesExample: 100 grams of raw pasta needed for 300 g of cooked pasta Weight gain is easiest calculated with water or fat (oil, butter) as ingredient; take care that only the part of water that is absorbed is taken into account as ingredient amount

Sources of yield factors Yield factors can be determined by measurement: weigh the ingredients before cooking and after preparation of the dish Yield factors included in reports and publications No harmonised yield factors available, because yield factors depend on cultural norms, cooking method, equipment, time and temperature. It is recommended to use national coefficients for yield factors!

Ingredient 2 uncooked Ingredient 1 uncooked Edible portion Yield factor Weight of cooked composite food Retention factor Nutrient content of uncooked ingredients Nutrient content of cooked composite food

Retention Factors Used for nutrients retained after food preparation, processing or other treatment. Usually applied to changes in water (moisture), fat, vitamin and mineral contentRetention factors depend on: Cooking method, cooking time and cooking temperature Food type (part of plant or animal, physical state, …) Oxygen, light, … Factors available from reports, e.g. by Vásquez-Caicedo A. et al. (EuroFIR) or publications, e.g. Bognar . Based on food groups Retention factors can be determined by experiment. Complex protocols needed

Vitamin C loss when steaming red cabbage Bognár (1988)

Recipe calculation systems Single ingredient recipes To calculate from raw to cooked based on one ingredient Multi ingredient recipes Summing nutrient content of (raw) ingredients Ingredient method Total recipe method Mixed method Choice of method depends on Goal of food comp data Availability of yield and retention factors Available recipe calculation tool (DBMS; INFOODS tool (Excel); tailor made software)

Summary of calculation methods Method Approach Simple summation Ingredient 1: NV Ingredient n: NV ------------------------------------ Sum of aboveIngredient methodIngredient 1: NV * 1/YF * RFIngredient n: NV * 1/YF * RF------------------------------------Recipe: Sum of aboveRecipe methodIngredient 1: NVIngredient n: NV------------------------------------Recipe: Sum of above * 1/YF * RF Mixed method Ingredient 1: NV * RF Ingredient n: NV * RF ------------------------------------ Recipe : Sum of above * 1/YF Based on FAO: UR Charrondiere

1. Simple summation Apply edible portion factors at ingredient levelCalculate the nutrient values based on the weight of each ingredient Sum these nutrient values Back-calculate to 100 g of (raw) dish Use for Uncooked foods with raw ingredients; no need for yield or retention factors Average foods For cooked foods use cooked ingredients

Example 1 Omelette4 eggs1 tomatohalf a cup of tap water1 spoon of butter0.5 tsp table saltMethods applied 1. Simple summation of the raw ingredients

Sum the weights of ingredients: Omelette with tomato: eggs 220 g tomato 50 g table salt 1 g tap water 60 g butter 10 g Total 341 g

Composition per 100 g from FCT Food description is important:Chicken or duck egg, raw or cooked? Butter/margarine; which brand? Tomato raw/cooked; with/without skin? Omelette with tomato protein g thiamin mg water g egg raw 12.5 0.1 75 tomato 0.7 0.02 95.4 table salt 0 0 0 tap water 0 0 100 butter 0.5 0 17

Summing of raw ingredients Nutrient value/100 g * weight of ingredient (in g) Food Protein Amount Egg 12.5 g/100 g * 220 g = 27.5 g Tomato 0.7 g/100 g * 50 g = 0.35 g Table salt 0 g/100g * 1 g = 0 g Tap water 0 g/100g * 60 g = 0 g Butter 0.5 g/100 g * 10 g = 0.05 g Protein total in recipe (341 g) = 27.9 g Protein per 100 g of recipe:  100/341 * 27.9= 8.2 g per 100 g Recipe calculation, FoodComp 2017

Summing of raw ingredients weight g protein g thiamin mg water g eggs 220 27.5 0.22 165 tomato 50 0.35 0.01 47.7 table salt 1 0 0 0 tap water 60 0 0 60 butter 10 0.05 0 1.7 Total 341 27.9 0.23 274.4 Per 100 g: 100/341 * 100 8.2 0.067 80.47 Per 100 g calculated by 100/341 * total nutrient value

2. Ingredient method Apply edible portion, yield and retention factors at ingredient levelSum weights of each ingredient as in cooked recipeCalculate nutrient values based on the weight of each ingredientSum these nutrient values Back-calculate to 100 g of cooked dish Take care that yield factors are also applied to fluids

3. Total recipe method Apply edible factors at ingredient levelSum weights of each raw ingredient as in the recipeCalculate nutrient values based on the weight of each ingredientSum these nutrient values Apply yield and retention factors at recipe level Back-calculate to 100 g of cooked dish

4. Mixed method Sum the weight of each raw ingredient in the recipeApply yield factor at recipe level Adjust total weight of the cooked recipe Calculate nutrient values based on the weight of each ingredient Apply retention factors at ingredient level Sum these nutrient values Back-calculate to 100 g of cooked food This method preferred method according to EuroFIR standards. Most commonly used approach.

Example 2 Omelette4 eggs1 tomatohalf a cup of tap water1 spoon of butter0.5 tsp table salt Methods applied 4. Mixed method

Calculation by mixed method Same recipeYield factor: 0.95 (95)%Retention factor for thiamin in egg: 0.70Retention factor for thiamin in tomato: 0.78

Apply yield factor to adjust for weight changes Raw weight g * yield factor = Cooked weight g If e.g. yield factor is 0.95  95% of weight is retained during cooking T otal cooked weight of omelette will be:  341 g * 0.95 = 323.95 g  17.05 g weight loss (assumed to be moisture in this recipe)

Weight of the cooked dish weight g protein g thiamine mg water g eggs 220 27.5 0.22 165 tomato 50 0.35 0.01 47.7 table salt 1 0 0 0 tap water 60 0 0 60 butter 10 0.05 0 1.7 subtotal 341 27.9 0.23 274.4 Adjusted subtotal 341 *0.95 = 323.95 27.9 Per 100 g: 100 RF 0.70 RF 0.78

Apply retention factor to each ingredient to adjust for nutrient changes Thiamin value * retention factor (RF) Food Value in recipe RF Eggs 0.22 mg * 0.70 = 0.154 mg Tomato 0.01 mg * 0.78 = 0.008 mg Butter/salt/water NA Different retention factors can be applied to other nutrients

Thiamin content of cooked dish weight g protein g thiamin mg water g eggs 220 27.5 0.22*0.70 165 tomato 50 0.35 0.01*0.78 47.7 table salt 1 0 0 0 tap water 60 0 0 60 butter 10 0.05 0 1.7 subtotal 341 27.9 0.23 274.4 Adjusted subtotal 341 *0.95 = 323.95 27.9 0.154+0.008 = 0.162 Per 100 g: 100

Calculate the water content of the cooked dish raw weight – cooked weight = weight loss of total recipe  341 g – 323.95 g = 17.05 g Water (moisture) content in raw recipe = 274.4 g Water (moisture) content of cooked recipe 274.4-17.05 = 257.35 g in 323.95 g of recipe We assume all weight loss is water (moisture) loss in this recipe, otherwise RF for e.g. fat should be included Note this is the component water (moisture), not the ingredient tap water

Water content of the cooked dish weight g protein g thiamine mg water g eggs 220 27.5 0.22*0.70 165 tomato 50 0.35 0.01*0.78 47.7 table salt 1 0 0 0 tap water 60 0 0 60 butter 10 0.05 0 1.7 subtotal 341 27.9 0.23 274.4 Adjusted subtotal 341 *0.95 = 323.95 27.9 0.154+0.008 = 0.162 274.4 -17.05 = 257.35 Per 100 g: 100

Calculate nutrient content per 100 g of cooked dish nutrient value weight cooked dish * 100 g  0.162 mg 323.95 g * 100 g = 0.05 mg/100g 100 nutrient weight cooked dish * value  100 323.95 * 0.162 = 0.05 mg/100g Similar approach for water, protein and other components thiamin in recipe = 0.162 mg weight of cooked dish = 323.95 g thiamin content per 100 g of cooked dish:

Composition of 100 g of cooked dish weight g protein g thiamin mg water g eggs 220 27.5 0.22 165 tomato 50 0.35 0.01 47.7 table salt 1 0 0 0 tap water 60 0 0 60 butter 10 0.05 0 1.7 subtotal 341 27.9 0.23 274.4 Adjusted subtotal 341 *0.95 = 323.95 27.9 0.154+0.008 = 0.162 274.4 -17.05 = 257.35 Per 100 g: 100/323.95 * 100 * 0.162 = 0.05   257.35 = 79.44   * 27.9 = 8.61   Finally values need to be rounded

Calculate water (moisture) content by difference In this example: 100 g food minus8.61 g protein9.67 fat1.51 g carbohydrate incl fibre (CHOT) 0.765 g ash Results in 79.44 g water/100 g of food Results are similar for both approaches if macronutrients add up to 100 g exactly

2. Calculate water loss during cooking process Weight loss (%) = Weight of uncooked ingredients - Weight of cooked ingredients x100 Weight of uncooked ingredients = 167100g - 155000g x100 167100g = 7.2%

Remarks Calculation fits perfectly when sum of nutrients per ingredient = 100 galso for water calculated by differenceReality is different due to different data sources or missing valuesResults need to be rounded to significant figures Recipe calculations need to be considered as estimations. Data quality not similar to analytical values

Single ingredient recipe From raw to cooked using yield and retention:Apply YF to 100 g raw food (if RF is not applicable)Nutrient value * 1/yield factorApply YF and RF when both are applicable Nutrient value * 1/yield factor * nutrient retention factor For water (moisture) of cooked food per 100 g: (water/100 g – (initial weight- cooked weight)/cooked weight)*100

Energy and other derived components Calculate from calculated contributing componentsCalculated using a formula

Quality of data inputs: Ingredient information Using data sourcesNeeds to be accurate!Major ingredients (by %) important Minor ingredients can also be important e.g. salt, salt containing dry ingredients Units must be correct Specific gravity/Density may need to be considered for some ingredients Weight changes during preparation very important Usually water loss Could be water uptake Could be fat displacing water Should be measured not estimatedSome ingredients in a recipe may need to be calculated separately (‘nested’ recipes), e.g.Cake toppingsPie fillingsSandwich fillings

Other types of calculations

Recipe calculated based on label information Aim: fill in missing data for industrial foods; mainly vitamins and mineralsRecipe based on ingredients on labelIngredients listed in descending order; amounts to be estimatedTrial and error calculations When calculated macronutrients match with label information, it is assumed that vitamins and minerals are okay as well Be aware that results must be regarded as estimations

Quality of results: Calculated vs analysed values Comparison of calculated nutrient content with analysed content, IFR (2015)Calculated by IFR/NIS Analysed values from product specifications or analysis by Eurofins Food Testing, Wolverhampton36 Food productsice cream sponge cake sausage rolls pasta products cooked meat products cereal based snack bars granola muesli crispbread savoury crackers

Quality of results: Calculated vs analysed values An average of 84% of values within tolerance Ranged from 64% (salt) to 95% (polyunsaturates) Nutrient Number of samples No. within tolerance % within tolerance Fat 36 34 94 Saturates 36 32 89 Monounsaturates a 21 17 81 Polyunsaturates a 21 20 95 Carbohydrate 36 33 92 Sugars 36 27 75 Starch 36 31 86 Fibre a 33 30 91 Protein 36 27 75 Salt 36 23 64 a Analytical values not available for all samples

Read more EuroFIR website http://www.eurofir.org/ INFOODS website http://www.fao.org/infoods/infoods/en/ Machackova , M., Giertlova, A., Porubska, J., Roe, M., Ramos, C. and Finglas, P. (2018) EuroFIR Guideline on calculation of nutrient content of foods for food business operators. Food Chemistry (238), 35-41