Manual for Alimenthèque

Transcription

About Alimenthèque™
Software
Alimenthèque™ v5.0
© 2004-2016 Mireille Paradis - All rights reserved
Parts of this software are property of FileMaker, Inc © 1984-2016
Plug-in xmCHART is the property of X2max Software © 1997-2016
Plug-in Troi File is the property of Troi Automatisering © 1998-2016
Designer
Mireille Paradis
E-mail: [email protected]
Web site: www.alimentheque.com
Warning
This software is protected by passwords that can be provided only by the designer.
This software cannot be personalized. Contact the designer to obtain information about the personalization of
this solution.
1
Food Composition Table
General Information
This option makes it possible to consult the product database as a Food Composition Table.
To find a food, you can search:
by alphabetical order,
by food group or
by keyword: to launch a research, press the research key.
You can choose the database(s) that will be displayed by checking or unchecking the options to the
right of the screen.
Personal Data
Canadian Nutrient File (CNF)
National Nutrient Database for Standard Reference (USDA)
French Food Composition Table (CIQUAL)
Tanzania Food Composition Tables
WorldFood 2 (INFOODS)
Industrial Ingredients Database
The % of refuse appearing on the screen corresponds to the loss between the untrimmed quantity (AP:
as purchased) and the trimmed quantity (EP: edible part).
To select a food, click on a product and, at the bottom of the screen, select the right measuring unit.
Enter the desired quantity in the appropriate box and click anywhere outside the box to visualize the
nutritive value of this food for the desired quantity.
You can print all the displayed foods.
You can also visualize a printing preview.
2
Nutritive Value
The nutritive value is calculated for the desired serving.
The percentage (%) of each nutrient is displayed in the grey boxes according to the selected standard.
To modify the standard used for the analysis, select the grey box [Analysis According to...].
There are three pages of nutritive value data.
You can go from one page to another by using the left and right arrows at the top of the page.
Note–For some nutrients, you can visualize different units.
You can print the nutritive value of this food.
3
Nutrient Research
Select the nutrient and the search criteria, then launch a research by pressing the research key.
Note–The default value corresponds to the quantity of nutrient by 100 g of food.
You can sort items alphabetically or by the amount of nutrient.
To select a food, click on a product and, at the bottom of the screen, select the desired measuring unit.
You can then visualize the nutritive value of this food for the desired quantity.
You can print all the dispayed foods.
4
Conversion Table
This option makes it possible to use the product database as a Weights and Measures
conversion chart .
To calculate conversion, you must identify:
the total quantity to convert;
the measuring unit to be converted;
the measuring unit to be converted to.
5
Nutritive Value Calculation: Recipes
Recipe List
This option makes it possible to visualize the different recipes.
To find a recipe, you can search:
by category or
You can sort the results according to various parameters: code, recipe name, creation or modification
date.
To add a recipe, select [Create].
To delete a recipe, select [Delete].
To modify a recipe, select [Modify].
To copy a recipe, select [Copy].
You can print all the displayed recipes.
6
Research by Ingredient
You can seek recipes containing a particular ingredient: to launch a research, press the research
key.
You can sort the results according to various parameters: code, recipe name, creation or modification
date.
To add a recipe, select [Create].
To delete a recipe, select [Delete].
To modify a recipe, select [Modify].
To copy a recipe, select [Copy].
You can print all the displayed recipes.
7
Description
Code: the code (optionnal) that identifies the recipe.
Recipe name: the name that identifies the recipe.
Category: the category that classifies the recipe.
Yield: the number of recipe servings, or the serving size in g (weight as prepared or weight as sold).
Cooking Loss: % of weight loss due to evaporation during cooking.
Nutrient retention: % of nutrient retention to apply to the final nutritive value of the recipe.
You can select from values of the Table of Nutrient Retention Factors by pressing the research
key.
Standards: the standard used to evaluate the nutritive value of the recipe.
You can choose the standards displayed by checking or unchecking the following options:
personal data
Canada/USA
FAO/WHO
(The default standard is determined with the option Customization-Display.)
Completed by…: the name of the person who completed the information.
Creation date: the data creation date displays automatically.
If you want to add your recipe to the product database, select the button [Add this recipe to
product database] on the top of the screen. The recipe will then appear in the category “Personal
Recipes."
Note–Measuring units associated with this new food will consider the weight loss (if necessary).
If necessary, you can save a copy of the recipe by selecting [Save].
You can then save your document anywhere, as with Windows™.
If necessary, you can open a recipe already saved by selecting [Open].
You can then recover your document where it had been previously saved.
If necessary, you can export the recipe's data in an Excel™ (.xls) file by selecting [Export
Excel™].
See also: Appendix-Data Export in Excel™ format (.xls)
8
Multistation/Education Version
This option is not always available.
Under administrator access, this option is always available.
Under user access, this option is available only if the appropriate item is selected in the window
[Customization] in the top of the screen.
It is important to note that the software will act differently if the user has an administrator
access or a user type access.
9
Ingredients
To find an ingredient, you can search:
by group or
Personal Data
You can add items to product database by selecting the addition icon.
To select an ingredient, click on a product and, on the right side of the screen, indicate the right
quantity, and then select the desired unit.
You can sort the items according to various parameters: product and quantity.
To delete an item, click on the icon:
To copy an item, click on the icon:
Selecting this icon will display for each item:
total quantity (g)
water content (g)
protein content (g)
carbohydrates content (g)
fat content (g)
10
Method
You can enter a preparation method (optional).
11
Nutritive Value
The nutritive value is given by serving size.
To modify the standards used for the analysis, select the grey box [Analysis According to…].
The symbol ‡ indicates that some values are missing.
12
Reports
Recipe: Prints a list of the recipe ingredients by descending order of weight (if necessary, it prints
ingredient by percentage (%) and the preparation method), the recipe cost, the list of ingredients
(components) and allergens.
You can choose among those three (3) reports:
ingredients + method
recipe cost
list of ingredients
Detailed Nutritive Value: Prints a list of the nutrient content for each ingredient of the recipe. For each
nutrient, the total quantity per serving and the total quantity for the recipe are provided.
You can choose among these three (3) profiles:
profile 1 (standard nutrients)
profile 2 (fatty acids, etc.)
profile 3 (amino acids, carbohydrates, etc.)
Nutrition Analysis Report: Prints an analysis of the content per serving of each nutrient according to the
selected standard.
Note–The symbol ‡ indicates that some values are missing.
You can choose between those two (2) types of reports:
standard nutrient
other nutrients
13
Nutritive Value Calculation: Dietary Evaluations
Evaluation List
This option makes it possible to visualize the different evaluations sorted according to the patient's
name.
You can sort the results according to various parameters: description and creation date.
To add an evaluation, select [Create].
To delete an evaluation, select [Delete].
To modify an evaluation, select [Modifiy].
To copy an evaluation, select [Copy].
To add a person, select [New Person].
You can print all the displayed evaluations.
14
Description
Name: the name identifying the person for which the evaluation is made.
Description: a description of the evaluation (e.g. day, activities description, etc.).
Weight: the person’s weight.
Height: the person’s height.
Sex: the person’s sex. Infants are considered separately because sex is not taken into account for the
calculation of the energy requirements.
Lactation-Pregnancy: if necessary, select the statement which corresponds to the woman's
physiological state.
Age: the person’s sex and age. For infants, age is calculated in months.
Note-Infant is a baby from 0 to 35 months.
Physical activity: the person's level of physical activity. A description of the different levels is available
by clicking on this icon .
If you choose "Physical Activity Level (PAL)", you can customize the energy requirements calculation.
You should determine the PAL with which you want to make calculation.
When you customize the calculation this way, energy requirements value is calculated this way: BM x
PAL.
See also: Appendix-Calculation Source
DRI: the standard used to evaluate the nutritive value.
Note-You can select the proteins standard's unit (g/day or g/kg/day).
You can choose the standards displayed by checking or unchecking the options at the right of the
screen.
personal data
Canada/USA
FAO/WHO
labelling
(The default standard is determined with the option Customization-Display.)
Completed by…: the name of the person who completed the information.
Creation date: the data creation date is automatically displayed.
Basal Metabolism (BM): the value of basal metabolism is automatically calculated.
Note-You can choose the equation applied to calculate BM, the equation suggested by the USA
Institute of Medicine is applied by default.
15
Energy Requirements: the value of energy requirements is automatically calculated.
Note-You can choose the equation used to calculate total energy requirements, the equation
suggested for a normal weight is used by default.
Body Mass Index (BMI): the BMI is automatically calculated. An interpretation of the BMI also appears
automatically, except in the case of children where it is preferable to use curves especially created for
this purpose. Such curves are available on the site of the USA-Centers for Deseases Control and
Preventionat this address: http://www.cdc.gov/growthcharts/clinical_charts.htm#Summary
If necessary, you can save a copy of the evaluation by selecting [Save].
If necessary, you can open an evaluation already saved by selecting [Open].
If necessary, you can export the dietary evaluation's data in an Excel™ (.xls) file by selecting
[Export Excel™].
See also: Appendix-Data Export in Excel™ format (.xls)
16
Foods
To find a food, you can search:
by group or
Personal Data
You can add items to product database by selecting the addition icon.
To select a food, click on a product and, on the right side of the screen, indicate the desired quantity,
and then select the desired unit.
To select the meal in which this food was eaten, click under the units and make your choice within the
elements in the suggested list.
Meals will be sorted according to the order of the meals in this list.
Note–You can create your own selection by choosing "Modify…".
A window appears: just write the name of the new meal.
You can sort the items according to various parameters: product, quantity and day/meal.
To delete an item, click on the icon:
To copy an item, click on the icon:
Selecting this icon will display for each item:
total quantity (g)
water content (g)
17
protein content (g)
carbohydrates content (g)
fat content (g)
18
Notes
You can enter notes (optional).
19
Analysis
The nutritive value of the evaluation is given for the total.
It also includes the calorie distribution by percentages (%).
Note–A percentage (%) displayed in red indicates an unfilled standard (< 100%), whereas a
percentage (%) displayed in black indicates a filled standard (> 100%).
To modify the standard used for the analysis, select the grey box [Analysis According to…].
The symbol ‡ indicates that some values are missing.
20
Reports
List of consumed foods: Prints a list of the evaluation's foods by descending order of weights, sorted by
meal (if necessary, will print notes).
Detailed nutritive value: Prints a list of the nutrient content for each food of the evaluation. For each
nutrient, the total quantity per meal and the total quantity for the evaluation are provided.
You can choose among those three (3) profiles:
profile 1 (standard nutrients)
profile 2 (fatty acids, etc.)
profile 3 (amino acids, carbohydrates, etc.)
Nutrition analysis report: Prints an analysis of the content (by day) of each nutrient according to the
selected standard.
You can choose among these four (4) types of reports:
standard nutrients
other nutrients
simplified report: nutrition analysis
simplified report: calorie distribution
21
Group Reports
This option makes it possible to calculate the average nutritonal value for a group of dietary evaluations.
You can select different evaluations at the left of the screen.
To add an evaluation to the group.
To remove an evaluation from the group.
Description-Dietary Evaluations Group: une description du groupe de bilans sélectionnés.
DRI: the standard used to evaluate the nutritive value.
Nutrition analysis report: Prints an analysis of the content (by day) of each nutrient according to the
selected standard.
You can choose among these four (4) types of reports:
standard nutrients
other nutrients
simplified report: nutrition analysis
simplified report: calorie distribution
You can print all the selected reports.
You can [Open] files to select multiple evaluations.
22
Table of Nutrient Retention Factors
General Information
This option makes it possible to visualize the percentage (%) of nutrient retention in foods according to
various treatments.
To display the corresponding food values, you must select the right category.
Values appearing on the screen correspond to the percentages (%) of nutrient retention in food after the
application of the treatment described.
You can print all the displayed foods.
23
Product Database
General Information
This option makes it possible to add items to the product database.
There are different data sources for this database:
foods from the Canadian Nutrient File (CNF) are identified by the Canada’s flag icon;
foods from the National Nutrient Database for Standard Reference (USDA) are identified by the
United States' flag icon;
foods from the French Food Composition Table (CIQUAL) are identified by the France' flag
icon;
foods from the Tanzania Food Composition Tables are identified by the Tanzania' flag icon;
foods from the WorldFood 2 (INFOODS) are identified by the globe icon;
foods from the database of industrial ingredients are identified by the erlenmeyer icon;
foods added locally are identified by personal icon.
To find a product, you can search:
by group or
by keyword: to launch a research press the research key.
To add a product, select [Create].
To delete a product, select [Delete].
To modify a product, select [Modify].
To copy a product, select [Copy].
Note–Note–It is possible to modify or delete only foods that are from the local file.
If necessary, you can save a copy of a database item by selecting [Save].
If necessary, you can open a copy of a database item already saved by selecting [Open].
24
Product Database
Description
Code: the code (optional) that identifies the product.
Product name: the name that identifies the product.
Group: the category that classifies the product.
Note–You can create your own selection. Just write directly the name of the new group.
Note–You can modify the name of a product's group. Just select the menu [Management Tools], and
then [Modify: Groups List "Product Database"].
Reference: the reference of nutritive value of the product.
Price: the price of the product for a given format.
(The displayed date corresponds to the date on which the price was fixed.)
To modify a price, select
To delete a price, select
Conversion cards: the list of the various units of conversion of the product.
Note–It is necessary to show precision and meticulousness when defining a new conversion card, in
order to make sure of the validity of the data.
To add a conversion card, select
To modify a conversion card, select
To delete a conversion card, select
Allergens list: the list of allergens in the product.
Food allergen means any protein from any of the following foods or any modified protein, including any
protein fraction, that is derived from any of the following foods:
almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios or
walnuts;
peanuts;
sesame seeds;
wheat, kamut, spelt or triticale;
eggs;
milk;
soybeans;
crustaceans;
shellfish;
fish;
sulphites (if more than 10 parts per million);
gluten (from the grain of any of the following cereals: barley, oats, rye, triticale, wheat, kamut,
spelt);
mustard seeds.
Components list: the list of the ingredients of the product as indicated on the label or on the technical
documentation provided by the manufacturer.
25
Visibility: Under administrator access, you can control the item’s visibility for other users. A
visible item for everybody will be identified by the following icon:
26
Product Database
Nutritive Value for 100g
You can enter the nutritive value for 100g of food (edible part).
27
Standards, RDI and DRI
General Information
This option makes it possible to modify, add or remove standards used for the various analyses.
Note–Make sure to indicate the values according to the measuring unit indicated (e.g. copper in mg, not
in g).
You can choose the standards displayed by checking or unchecking the options at the right of the screen.
personal data
Canada/USA
FAO/WHO
You can determine the nutritional labelling standards that can be used in the nutritive value evaluation to
make a Nutrition Facts Table (NFT).
See also the option Customization-Display.
You can also determine the default standards that will be used in the nutritive value analysis of recipes, as
well as the default standards that will be used in the nutritive value analysis of dietary evaluations.
See also the option Customization-Display.
To add a standard, select [Create].
To delete a standard, select [Delete].
To modify a standard, select [Modify].
To copy a standard, select [Copy].
Note–It is impossible to modify or delete base standards.
28
Users Accounts
Access WITH or WITHOUT password
The software can be configured WITH password or WITHOUT password, at your choice.
This configuration can be modified with the menu [Management Tools] in the top of the screen.
Note–When the software is configured WITH password, only the user administrator can modify this
type of access.
When the software is configured WITH password, the user must obligatorily enter a user name and a
password to open the software.
The software includes two (2) default accesses:
user name: demo
password: demo
and
user name: admin
password: admin
29
Users Accounts
Password
This option makes it possible to modify your password, only when the software is configured WITH
password.
See also: Users Accounts-Access WITH or WITHOUT password
When you connect with the user name “admin”, you have different options:
you can delete an existing user account;
you can add a user account (user name and password);
you can modify your password.
Passwords are not case sensitive. It means that the software does not make any difference between
capital letters and lowercases.
A password cannot be empty.
A password must contain at least five (5) characters.
All accounts can be deleted, except «admin».
All passwords can be modified, including «admin».
30
Users Accounts
Login
It is always possible to reconnect with a new access with the menu [Login] in the top of the screen.
31
Customization
Display
You can modify the interface language: english or french. Just click on your choice
Note–This change requires the restart of Alimenthèque™.
You can customize the software by inserting your logo. The selected logo will appear on all the printed
reports.
Note–The software creates a link towards the picture file desired. If the picture file is moved, the link will
be lost and will simply need to be recreated.
You can determine the default standard that will appear in every new recipe created, as well as the
default standard that will appear in every new dietary evaluation.
You can also select the proteins standard's unit (g/day or g/kg/day).
Note–Those settings will always be modifiable thereafter by user, if desired.
You can also determine units of some nutrients: energy (kcal ou kJ), vitamin D (µg ou IU), vitamin E (mg
ou IU) et niacin (mg ou NE).
Note–Those settings will not be modifiable thereafter by user.
32
Customization
Setting
The first option determines if the software will open WITH or WITHOUT password.
If box unchecked, the software will open without mandatory password and user type access.
See also: Users Accounts-Access WITH or WITHOUT password
Note–Anytime you will be able to login as administrator by selecting the menu [Login] in the top of the
screen.
The second option let choose if user type access will be able to add recipes to the Product Database.
If box unchecked, only the administrator access will be able to add recipes to database.
The third option let choose if user type access will be able to add items to the Product Database.
If box unchecked, only the administrator access will be able to add items to database.
When the option «add recipes» (first option) or «add items» (third option) is selected, the
software active a function which allows to save personal data in a file managed by the user himself
(as a Word™ file).
When the user leaves the software, a window opens and the user has to identify the location and
the name of the file that will contain personal data.
Similarly, when the user opens the software again, a window opens and the user has to identify
the location and the name of the file that contains personal data to be imported into the
software.
It is important to note that the software will act differently if the user has an
administrator access or a user type access.
Under administrator access, all items and added recipes will remain in the software and will be
accessible by all users.
Under user access, items and added recipes will be saved by the user outside of the software and
will be accessible only by this user in particular.
33
Customization
Backup
The first option lets create a backup copy of the Data folder in a hidden place.
If box unchecked, the software will not make backup copy. The Data folder will however always be
updated when closing the software.
You will find the exact location of your backup copy by looking at the menu in the top of the screen
[Management Tools], and [Customization], and then [Backup]. The folder is usually at either of those
places, according to your operating system:
/%HomeDrive%/Documents and Settings/{user id}/Local Settings/Application
Data/Alimentheque/Data
or
/%UserProfile%/Local Settings/Application Data/Alimentheque/Data
See also: Technical Information-Data Backup
The second option lets create incremented copies of the Data folder.
If box unchecked, the software will not make incremented copies. The Data folder will however
always be updated when closing the software
You will find these files inside the file Alimentheque (probably in C:/Program
Files/Alimentheque/CopieData1 ).
See also: Technical Information-Data Backup
34
Technical Information
Help
To reach assistance, press the F1 key.
35
System Requirements
System Requirements Windows™
System Windows 7, 8 or 10
1 GHz or faster
2 Go RAM
Minimal disk space: 300 Mo
Microsoft .NET Framework 4.5
36
Damaged Files
If one or more files are damaged, please contact an assistant in order to recover the data:
([email protected])
It is also possible to recover a damaged file by opening the software while maintaining depressed the
keys Ctrl + Maj until the appearance of a window asking for the opening of a damaged file. It is then
necessary to choose file.alm and click on Open.
A new file is then created, and the old file is renamed in order to avoid confusion.
37
Data Backup
A data backup is automatically carried out when software closes.
This backup is located in a folder named Data especially created to this end.
This Data folder contains all personal data which you added in the software up to date.
(N.B. The Data folder appears after a first safeguard of the data.)
CAUTION! It is recommanded to make a regular backup of this Data folder and to keep it in a sure
place in order to never lose your data.
You can force the backup of your personal data (in the Data folder) by selecting [File], and then [Data
Backup].
If you plan to make another backup copy of the software, make sure that copy is compressed or saved
on an external medium (for example on a CD-ROM or USB key) so that the software will continue to
operate properly.
38
Update
When you install an automatic update, you just have to install the suitable file that you have beforehand
downloaded on your computer.
When you install an update manually, you must follow this procedure:
1. Keep preciously and in a sure place a copy of the folder Data.
2. Uninstall completely all versions of the software of your computer.
3. Install the new version of the software Alimenthèque™ that you have beforehand downloaded on
your computer.
4. Go to the Alimentheque folder that you just create, and put in it a copy of the Data folder that you
preciously kept at the beginning of the procedure.
5. Open the software.
A window will inform you that the software carries out an update. This operation makes it possible
to import all your data in the new version.
The update can also be forced with the data inside the Data folder.
This procedure should then be followed:
1. Go to the Alimentheque folder and put in it a copy of the Data folder with which you want to carry
out the update.
2. Open the software.
3. Go in the menu in the top of the screen and select [File] and, while maintaining depressed the
keys Ctrl + Maj, select [Data Import].
A window will ask to confirm. Il you answer «OK», the software will software will carry out the
update from data contained in the folder Data.
CAUTION! This operation currently replaces all the personal data in the software by those contained in
the folder Data.
39
Emergency Closure
To close the program in case of an emergency, press the keys Alt + F4 simultaneously.
CAUTION ! This action can damage the software data.
It is important to do it only in the event of absolute necessity.
40
How to?
How to calculate the nutritive value of a recipe?
To calculate the nutritive value of a recipe, you must:
1. Select, upon Menu, the [Nutritive Value Calculation: Recipes] option.
2.
Click on the [Create] button.
3. Enter the required information in the [Description] tab.
You must fill the name and the category of the recipe (mandatory fields).
You must identify the recipe yield, meaning the serving size for which the nutritive value
will be calculated.
To be noted that there is no difference between the as sold and as prepared weight value,
unless there is an identified cooking loss.
If necessary, you have to figure out the recipe cooking loss (caused by the evaporation
during preparation and/or cooking).
If necessary, you have to identify nutrients retention during preparation and/or cooking.
The default values are 100% of retention, meaning no nutrients loss. If a different value
(not 100%) is selected for a nutrient, the nutritive value for this nutrient will take into
account the estimated loss.
You must select a Dietary Reference Intakes (DRI) only if you want to evaluate the nutritive
value of your recipe according to a standard.
Remark
It is only possible to estimate the nutrient retention for the recipe as a whole.
4. Select the [Ingredients] tab.
You must select and insert the different ingredients of your recipe one by one.
If you can't find your ingredient in the database, you must find the nutritional value of this
product and then create a new item in the database.
See also: How to?-How to add an item to the database?
Remark
If no ingredient appears, it is possible that no databases as been selected in the top-right
corner of the screen.
The more precise the choice of your recipe's ingredients are, the more the nutritive value
calculated will be close to the real value.
5. If desired, you can enter a preparation method (or any other personal notes) selecting the
[Method] tab.
6. You can now see your recipe's nutritive value per serving selecting the [Nutritive Value] tab.
(However, you should have identified the yield of the recipe.)
7. You can also visualize or print various information about your recipe selecting the [Reports] tab.
41
How to?
How to calculate the nutritive value of a dietary
evaluation?
To calculate the nutritive value of a dietary evaluation, you have to:
1. Select, upon Menu, the [Nutritive Value Calculation: Dietary Evaluations] option.
2.
You must fill the name and a short description of the dietary evaluation (mandatory fields).
You must identify the duration (the number of days for which the nutritivel value will be
calculated).
You must select a Dietary Reference Intakes (DRI) only if you want to evaluate the nutritive
value of your recipe according to a standard.
4. Select the [Foods] tab.
You must select and insert the different products of your dietary evaluation one by one.
If you can't find your product in the database, you must find the nutritional value of this
product and then create a new item in the database.
See also: How to?-How to add an item to the database?
Remark
If no products appears, it is possible that no databases as been selected in the top-right
corner of the screen.
The more precise the choice of your dietary evaluation's ingredients are, the more the
nutritive value calculated will be close to the real value.
5. If desired, you can enter personal notes selecting the [Notes] tab.
6. You can now see your dietary evaluation's nutritive value ( average per day) selecting the
[Analysis] tab. .
7. You can also visualize or print various information about your dietary evaluation selecting the
[Reports] tab.
42
How to?
How to use a subrecipe in the calculation of the
nutritive value?
It happens that a subrecipe is used in many recipes. To avoid always rewrite the same ingredients, you
can calculate the nutritivel value of this subrecipe, and add this subrecipe in the product database. You
can then choose this subrecipe as an ingredient in your recipe.
To add a subrecipe in the product database, you have to:
1. Calculate the nutritive value of the subrecipe.
See also: How to?-How to calculate the nutritive value of a recipe?
2. Select the [Description] tab and click on the [Add this recipe to product database] button.
Remark
The nutrititive value stored in the product database will not change if you change the
nutritive value of the subrecipe. The only way to modify the nutritive value stored in the
product database is to click again on the [Add this recipe to product database] button.
43
How to?
How to find a recipe already created?
To find a recipe, you can:
1. Select, upon Menu, the [Nutritive Value Calculation: Recipes] option.
2. Search in the recipe's list:
by alphabetical order
by category,
by keyword: to launch a research, press the research key ,
by ingredient: select the [Research by Ingredient] tab, write the name (or a part of the
name) of the ingredient searched and launch the research by pressing the research
key.
Remark
It is possible that you have difficulty to find a recipe if its name contains a typing error.
You can then search by keyword by entering only a part of the recipe's name you are
looking for.
You can also search by ingredient with an ingredient that you know to be listed in the
recipe.
44
How to?
How to add an item to the product database?
To add a new item to the product database, you have to:
1. Select, upon Management Tools, the [Modify the product database] option.
2.
You must fill the name, the group and the reference of the product (mandatory fields).
You have to fill the price if you want to calculate the food cost of a recipe.
You can create conversion card by selecting the addition icon.
Remark
If there is no conversion cards, basics cards will be ceated (g and kg). Otherwise, this
option will allow you to create a custom conversion card. However, you should pay
attention to detail in the definition of these conversions. You can inspire yourself with data
founded under the [Composition Table] option, selecting Conversion Table for a given
item.
The measure units for which exist conversion cards correspond to measure units that can
be selected if the item is included in a recipe or a dietary evaluation
4. Select the [Nutritive Value for 100g] tab.
You must insert one by one the different values for different nutrients for 100 g (edible
part). The shaded boxes correspond to nutrients that must appear in a Nutrition Facts
Table (NFT).
Remark
It is necessary to pay attention to the measure units that can vary for certain nutrients.
If no value is entered, it will be technically considered as a mathematical 0, but it will be
also identified in different places as a missing value (a data for which there is no value).
45
Appendix
Abbreviations
4:0
ADS
Ala
Alco
AP
Arg
Asp
Asp.Ac
B6
B12
Bet
Bio
BMI
Ca
Caf
CHO
Cho
Chol
cm
CNF
Cu
Cys
DFE
DRI
Ener
EP
FAT
FDR
Fe
FibT
FolT
Fru
g
Gal
Glu
Glu.Ac
Gly
H2 O
His
Hyd
I
in
Iso
fatty acid with 4 carbon atoms and zero (0) double bond
Available Display Surface
alanine
alcohol
as purchased
arginine
aspartame
aspartic acid
vitamin B6
vitamin B12
betaine
biotine
Body Mass Index
calcium
caffein
carbohydrates
choline
cholesterol
centimetre
Canadian Nutrient File
copper
cystine
Dietary Folate Equivalent
Dietary Reference Intake
energy
edible part
lipids
Food and Drug Regulation of Canada
iron
total fibre
total folate
fructose
gram
galactose
glucose
glutamic acid
glycine
water
histidine
hydroxyproline
iodine
inches (imperial measure unit)
isoleucine
46
IU
J
K
kg
L
Lac
lbs
Leu
Lys
Malt
Met
MFA
Mg
MJ
mL
Mn
n-3
n-6
Na
NE
NFT
Nia
Oxa.Ac
OthT
P
PA
PAL
Pant
PFA
Phe
PRO
Prol
Qty
RAE
Raf
RDI
RE
Ref.
Ribo
RNI
SAlco
Se
Ser
SFA
Stac
Star
Sterols
Sucr
SugA
International Unit
joule
potassium
kilogram
liter
lactose
pounds (imperial measure unit)
leucine
lysine
maltose
methionine
Monounsaturated Fatty Acids
magnesium
megajoule
millilitre
manganese
omega-3 fatty acids
omega-6 fatty acids
sodium
Niacin Equivalent
Nutrition Facts Table
niacin
oxalic acid
total other sugars
phosphorus
Physical Activity Coefficient
Physical Activity Level
pantothenic acid
Polyunsaturated Fatty Acids
phenylalanine
proteins
proline
quantity
Retinol Activity Equivalent
raffinose
Recommended Daily Intake
Retinol Equivalent
reference
riboflavin
Recommended Nutrient Intake
sugar alcohols
selenium
serine
Saturated Fatty Acids
stachyose
starch
phytosterols
sucrose
added sugars
47
Theob
Thia
Thre
Trans
Try
Tyr
UPC
USDA
Val
VitA
VitC
VitD
VitE
VitK
Zn
total sugars
theobromine
thiamin
threonine
trans fatty acids
tryptophan
tyrosine
Universal Product Code
United States Department of Agriculture
valine
vitamin A
vitamin C
vitamin D
vitamin E
vitamin K
zinc
Top of page
48
Appendix
Vitamin Nomenclature
Vitamin A
: retinol / carotene
Vitamin C
: ascorbic acid
Vitamin D
: calciferol
Vitamin E
: tocopherol
Vitamin K
: quinone
Thiamin
: vitamin B1
Riboflavin
: vitamin B2
Niacin
: vitamin B3 / nicotinic acid / vitamin PP
Vitamin B6
: pyridoxine
Folate
: folic acid / folacin / vitamin B9
Vitamin B12
: cyanocobalamin
Biotin
: vitamin B8 / vitamin H
Panthotenate : panthotenic acid / vitamin B5
49
Appendix
Vitamin Conversion
Vitamin A
: Total vitamin A (RE) = µg retinol + (µg ß-carotene ÷ 6) + (µg other carotenoids ÷
12)
Total vitamin A (RAE) = µg retinol + (µg ß-carotene ÷ 12) + (µg other
carotenoids ÷ 24)
IU retinol ÷ 3.33 = RE
IU ß-carotene ÷ 10 = RE
Vitamin D
: 1 µg vitamin D = 40 IU vitamin D
Vitamin E
: 1 IU vitamin E = 0.67 mg vitamin E
Niacin
: Total niacin (NE) = mg niacin + (mg tryptophan ÷ 60)
(estimation) 1.1% tryptophan = 0.2 NE/g protein
Energy
: 1 Calorie = 1 kilocalorie = 4.184 kJ
50
Appendix
Energy Values
Energy Source
Protein
Fat
Carbohydrate
Alcohol
Energy Values (Cal/g)
4
9
4
7
Isomalt
Lactitol
Maltitol
Mannitol
Sorbitol
Xylitol
Erythritol
2
2
3.0
1.6
2.6
3.0
0.2
Polydextrose
Glycerol
Fructooligosaccharide
Inulin
1
4.32
2.0
2.2
Dietary fibre
Dietary fibre from wheat
bran
Wheat bran
2.0
0,6
2.4
51
Appendix
Data Source
Product Database
It is data from the follwing sources:
Canadian Nutrient File (CNF) 2015
National Nutrient Database for Standard Reference (USDA), Release 28
French Food Composition Table CIQUAL 2013
Tanzania Food Composition Tables 2008
WorldFood2 (Egypt, India, Indonesia, Kenya, Mexico et Senegal) 1996
Industrial ingredients Database
Personal Data added by user
See also: Appendix-References
Table of Nutrient Retention Factors
It is the database from USDA Table of Nutrient Retention Factors Release 6 (2007).
Standards, RDI and DRI
It is data from the following sources:
Health Canada (2010) (http://www.hc-sc.gc.ca/fn-an/nutrition/reference/index-eng.php )
United States Department of Agriculture (USDA)-FNIC (2010) ( http://fnic.nal.usda.gov/dietaryguidance/dietary-reference-intakes )
World Health Organization and Food and Agriculture Organization of the United Nations (2004)
( http://www.who.int/nutrition/en/ )
DRI (Recommended Daily Intake) are used for nutrion labelling, while DRI (Dietary Reference Intakes) are
used for dietary evaluation.
Omega 3 and Omega 6 Fatty Acids
Omega3 fatty acids in the software correspond to those values from databases:
18:3 n3 ccc (code 851)
20:3 n3 (code 852)
20:5 n3_EPA (code 629)
22:5 n3_DPA (code 631)
22:6 n3_DHA (code 621)
Omega6 fatty acids in the software correspond to those values from databases:
18:2 n6 cc (code 675)
18:3 n6 ccc (code 685)
20:2 n6 cc (code 672)
20:3 n6 (code 853)
52
20:4 n6 (code 855)
22:4 n6 (code 858)
Sugar Alcohols
Sugar alcohols include isomalt, lactitol, maltitol, maltitol syrup, mannitol, sorbitol, sorbitol syrup, xylitol and
erythritol. Declarations of sugar alcohol content should not include the amount of water present in maltitol
syrup and sorbitol syrup.
53
Appendix
Calculation Source
Body Mass Index Calculation (BMI)
BMI =
Weight (kg)
[Height (m)] ²
where 1 inch = 2.54 cm
1 kg = 2.205 lbs
Basal Metabolism Calculation
This is the equation suggested by USA National Academy of Sciences-Institute of Medicine-Food and
NutritionBoard ( www.iom.edu ) (kcal/day):
3 - 18 years
19 years
older
m = 68 - 43.3 a + 19.2 w + 712 h
f = 189 - 17.6 a + 7.9 w + 625 h
and m = 293 - 3.8 a + 10.12 w + 456.4 h
f = 247 - 2.67 a + 8.60 w + 401.5 h
where w = weight in kg
h = height in m
a = age in year
m = male
f = female
This is the equation suggested by Harris-Benedict (kcal/day):
m = 66,47 - 6,76 a + 13,75 w + 500 h
f = 655,1 - 4,68 a + 9,56 w + 185 h
h = height in m
a = age in year
m = male
f = female
Total Energy Expediture Calculation
NutritionBoard ( www.iom.edu )-normal-weight (kcal/day):
0-3 months
4-6 months
7-12 months
13-35 months
3-8 years
9-18 years
(89 w - 100) + 175
(89 w - 100) + 56
(89 w - 100) + 22
(89 w - 100) + 20
m = 88.5 - 61.9 a + PA (26.7 w + 903 h) + 20
f = 135.3 - 30.8 a + PA (10.0 w + 934 h) + 20
m = 88.5 - 61.9 a + PA (26.7 w + 903 h) + 25
54
19 years and older
Pregnancy
Lactation
f = 135.3 - 30.8 a + PA (10.0 w + 934 h) + 25
m = 662 - 9.53 a + PA (15.91 w + 539.6 h)
f = 354 - 6.91 a + PA (9.36 w + 736 h)
1st trimester: + 0
2nd trimester: + 160 + 180
3rd trimester: + 272 + 180
0-6 months postpartum : + 500 - 170
7-12 months postpartum : + 400
h = height in m
a = age in year
m = male
f = female
PA = Physical Activity Coefficient (see table above)
NutritionBoard ( www.iom.edu )-normal-weight or overweight (kcal/day):
3 - 18 years
19 years
older
Pregnancy
Lactation
m = 114 - 50.9 a + CA (19.5 w + 1161.4 h)
f = 389 - 41.2 a + CA (15.0 w + 701.6 h)
and m = 864 - 9.72 a + CA (14.2 w + 503 h)
f = 387 - 7.31 a + CA (10.9 w + 660.7 h)
1st trimester: + 0
2nd trimester: + 160 + 180
3rd trimester: + 272 + 180
0-6 months postpartum : + 500 - 170
7-12 months postpartum : + 400
h = height in m
a = age in year
m = male
f = female
PA = Physical Activity Coefficient (see table above)
Physical Activity Coefficients (PA)
These are the coefficients suggested by USA National Academy of Sciences-Institute of Medicine-Food and
NutritionBoard ( www.iom.edu )-normal-weight:
Sedentary
(PAL* 1,0 to 1,39)
3 - 18 years
m = 1,00
f = 1,00
19 years and m = 1,00
older
f = 1,00
* PAL = Physical Activity Level
Low active
(PAL* 1,4 to 1,59)
m = 1,13
f = 1,16
m = 1,11
f = 1,12
Active
(PAL* 1,6 to 1,89)
m = 1,26
f = 1,31
m = 1,25
f = 1,27
Very active
(PAL* 1,9 to 2,5)
m = 1,42
f = 1,56
m = 1,48
f = 1,45
These are the coefficients suggested by USA National Academy of Sciences-Institute of Medicine-Food and
55
NutritionBoard ( www.iom.edu )-normal-weight or overweight:
Sedentary
(PAL* 1,0 to 1,39)
3 - 18 years
m = 1,00
f = 1,00
19 years and m = 1,00
older
f = 1,00
* PAL = Physical Activity Level
Low active
(PAL* 1,4 to 1,59)
m = 1,12
f = 1,18
m = 1,12
f = 1,14
Active
(PAL* 1,6 to 1,89)
m = 1,24
f = 1,35
m = 1,27
f = 1,27
Very active
(PAL* 1,9 to 2,5)
m = 1,45
f = 1,60
m = 1,54
f = 1,45
Terms Definition
Sedentary
Typical daily living activities
Low active Typical daily living activities
+ 30 à 60 minutes of moderate activity / day
Active
Typical daily living activities
+ at least 60 minutes of moderate activity / day
Very active Typical daily living activities
+ at least 60 minutes of vigorous activity / day
or
Typical Living Activities
walking slowly or moderately
clerical work
household tasks (light)
leisure activities like billiards, dancing (slowly), volleyball (leisurely), gardening (light), golf with cart, etc.
Moderate Activities
badminton (leisurely)
cycling (leisurely)
dancing
smooth exercising
gardening
walking rapidly
tai-chi
household tasks
etc.
Vigorous Activities
badminton (competitive)
basketball
stationary bicycle
physical conditioning
cycling
aerobic
jogging
judo or karate
swimming rapidly
soccer
56
tennis
volleyball (competitive)
etc.
57
Appendix
Data Export in Excel™ Format (.xls)
This is the exportation order of the data in Excel™ (.xls) file:
No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
Column
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
AA
AB
AC
AD
AE
AF
AG
AH
AI
AJ
Description
Source File
Item Number (if necessary)
French Name
English Name
Meal (if necessary)
Recipe/Evaluation Name
Item Quantity (unity)
Item Quantity (g)
Ash (g)
Water (g)
Alcohol (g)
Energy (kcal)
Energy (kJ)
Protein (g)
Fat (g)
Cholesterol (mg)
Trans Fatty Acid (g)
Polyunsaturated Fatty Acid (g)
Monounsaturated Fatty Acid (g)
Saturated Fatty Acid (g)
Carbohydrate (g)
Total Sugar (g)
Total Fibre (g)
Vitamin A (RAE)
Vitamin A (IU)
Vitamin C (mg)
Vitamin D (µg)
Vitamin D (IU)
Vitamin E (mg)
Vitamin E (IU)
Vitamin K (mg)
Thiamin (mg)
Riboflavin (mg)
Niacin (NE)
Niacine (mg)
Panthotenic Acid (mg)
58
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
AK
AL
AM
AN
AO
AP
AQ
AR
AS
AT
AU
AV
AW
AX
AY
AZ
BA
BB
BC
BD
BE
BF
BG
BH
BI
BJ
BK
BL
BM
BN
BO
BP
BQ
BR
BS
BT
BU
BV
BW
BX
BY
BZ
CA
CB
Vitamin B6 (mg)
Vitamin B12 (µg)
Total Folate (DFE)
Calcium (mg)
Copper (g)
Iron (mg)
Magnesium (mg)
Manganese (mg)
Phosphorus (mg)
Potassium (mg)
Selenium (µg)
Sodium (mg)
Zinc (mg)
Caffein (mg)
Theobromine (mg)
Aspartame (mg)
Polyalcohols (g)
Phytosterols (mg)
Omega-3 Fatty Acid (g)
Omega-6 Fatty Acid (g)
4:0 Fatty Acid (g)
6:0 Fatty Acid (g)
8:0 Fatty Acid (g)
10:0 Fatty Acid (g)
12:0 Fatty Acid (g)
13:0 Fatty Acid (g)
14:0 Fatty Acid (g)
15:0 Fatty Acid (g)
16:0 Fatty Acid (g)
17:0 Fatty Acid (g)
18:0 Fatty Acid (g)
20:0 Fatty Acid (g)
22:0 Fatty Acid (g)
24:0 Fatty Acid (g)
12:1 Fatty Acid (g)
14:1 Fatty Acid (g)
15:1 Fatty Acid (g)
16:1 Fatty Acid (g)
17:1 Fatty Acid (g)
18:1 Fatty Acid (g)
20:1 Fatty Acid (g)
22:1 Fatty Acid (g)
24:1 Fatty Acid (g)
18:2 Fatty Acid (g)
59
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
CC
CD
CE
CF
CG
CH
CI
CJ
CK
CL
CM
CN
CO
CP
CQ
CR
CS
CT
CU
CV
CW
CX
CY
CZ
DA
DB
DC
DD
DE
DF
DG
DH
DI
DJ
DK
DL
DM
DN
DO
DP
DQ
DR
DS
DT
20:2 Fatty Acid (g)
22:2 Fatty Acid (g)
18:3 Fatty Acid (g)
20:3 Fatty Acid (g)
22:3 Fatty Acid (g)
18:4 Fatty Acid (g)
20:4 Fatty Acid (g)
22:4 Fatty Acid (g)
20:5 Fatty Acid (g)
21:5 Fatty Acid (g)
22:5 Fatty Acid (g)
22:6 Fatty Acid (g)
Fructose (g)
Galactose (g)
Glucose (g)
Lactose (g)
Maltose (g)
Raffinose (g)
Stachyose (g)
Other Sugars (g)
Starch (g)
Aspartic Acid (g)
Glutamic Acid (g)
Alanine (g)
Arginine (g)
Cystine (g)
Glycine (g)
Histidine (g)
Hydroxyproline (g)
Isoleucine (g)
Leucine (g)
Lysine (g)
Methionine (g)
Phenylalanine (g)
Proline (g)
Serine (g)
Threonine (g)
Tryptophan (g)
Tyrosine (g)
Valine (g)
Sucrose (g)
Betain (mg)
Choline (mg)
Oxalic Acid (mg)
60
126
127
DU
DV
DW
Biotine (µg)
Iodine (µg)
Added Sugars (g)
61
Appendix
File Type
These are file types created by the software:
.rec
Recipe
.bil
Dietary Evaluation
.nut
Product Database Item
.xls
Microsoft Excel™
.tab
Alimenthèque™ Old Files
62
Appendix
Reference
CANADA
Data Source
Canadian Nutrient File (CNF), 2010
Health Canada Home Page: http://www.hc-sc.gc.ca
Copyright
© Her Majesty the Queen in Right of Canada, represented by Health Canada
USA
Data Source
U.S. Department of Agriculture
Agricultural Research Service
USDA National Nutrient Database for Standard Reference, Release 24
Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/nutrientdata
Copyright
USDA food composition data is in the public domain and there is no copyright.
FRANCE
Data Source
Ciqual French Food Composition Table, version 2013
French Information Center on Food Quality (CIQUAL), France
French Agency for Food, Environmental and Occupational Health & Safety (ANSES)
Home Page: https://pro.anses.fr/TableCIQUAL/index.htm
Copyright
© French Agency for Food, Environmental and Occupational Health & Safety (ANSES), France
TANZANIA
Data Source
Tanzania Food Composition Tables, 2008
Harvard School of Public Health Nutrition
Source: http://www.hsph.harvard.edu/nutritionsource/more/food-tables/index.html
63
Copyright
© Muhimbili University of Health and Allied Sciences, Tanzania Food and Nutrition Centre and Harvard
School of Public Health
Zohra Lukmanji ET Ellen Hertzmark, Nicolas Mlingi, Vincent Assey, Godwin Ndossi, Fawzi Wafaie
Muhimbili University of Health and Allied Sciences (MUHAS), Dar es Salaam - Tanzania
Tanzania Food and Nutrition Centre (TFNC), Dar es Salaam - Tanzania
Harvard School of Public Health (HSPH), Boston, USA
INTERNATIONAL
Data Source
WorldFood2 (INFOODS), 1996
Projet designed by Drs Doris Calloway and Suzanne Murphy, University of California, Berkeley
INFOODS (International Network of Food Data Systems): http://www.fao.org/infoods
Foods of WorldFood 2 originated from six different countries: Egypt, India, Indonesia, Kenya, Mexico and
Senegal.
Copyright
The WorldFood2 database is in the public domain and there is no copyright.
INDUSTRIAL INGREDIENTS
Data Source
Nutritive value of different items is based on molecular formula, on scientific literature or on information
provided by industry.
64

Manual for Alimenthèque

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