Recipe Software With Nutritional Analysis

This Recipe Software With Nutritional Analysis review is aimed to provide our readers with a brief overview of the different aspects of this software. We will discuss what is nutritional analysis software, how do you carry out nutritional analysis and what is the purpose of a dietary analysis?

In this guide, we review the aspects of Recipe Software With Nutritional Analysis, What is nutritional analysis software, How do you carry out nutritional analysis, and What is the purpose of a dietary analysis?

Recipe Software With Nutritional Analysis

It’s the season for family gatherings and holiday meals, which means you’ll probably be trying out some new recipes. If you’re like me, though, you probably don’t know what’s in most of those recipes and how they’re going to affect your health. That’s where recipe software comes in! With these three different kinds of software (BigOven, Living Cookbook, and Cook’n), you can find recipes that are nutritious and easy to make—all while staying within your budget!

3 different kinds of recipe software:

There are three main types of recipe software:

  • BigOven offers a database of over 3 million recipes, with the option to save and add your own. It also provides nutritional information for each dish.
  • Living Cookbook has more than 25,000 recipes available in its app, though they’re not all free like those on BigOven. The interface is clean and simple, making it easy to find what you’re looking for.
  • Cook’n’s no-frills approach makes it easy to enter ingredients and cook time into a database that can be used across multiple devices (like mobile phone apps). You can also use it to search for recipes based on ingredients you already have in your kitchen—an especially helpful feature if you’re trying to make something out of whatever happens to be lying around!

– BigOven ($20) is the brand name of the software, but you can use it online too so you don’t need the software. It’s $20 or free if you pay for a year subscription to their recipe database.

  • BigOven ($20) is the brand name of the software, but you can use it online too so you don’t need the software. It’s $20 or free if you pay for a year subscription to their recipe database.

BigOven is like an online version of SparkRecipes and Epicurious, but with nutritional analysis built in. This means that when you’re looking up recipes on BigOven, it will show you which ones have high-carbohydrate ingredients and how many grams of carbs are in each serving. You can also search by dietary restriction (gluten-free) or allergy (nut allergy).

– Living Cookbook ($35) which has a free trial

The Living Cookbook is a recipe software with nutritional analysis that includes a free trial. It also has its own store where you can purchase additional recipes or make your own by adding ingredients and meals to an existing one, as well as creating your own custom meal plans.

For how much it costs ($35), the app offers plenty of options for those looking to track their diet more closely: it comes in both iPhone and iPad versions, there’s a library of recipes available on their website that are organized into categories like “Healthy Breakfast Recipes”, “Vegetarian Dishes” or “On The Go Meals”.

– Cook’n ($100)

Cook’n is a recipe software for Windows, currently in its 18th version. It comes with a database of over 1 million recipes and can be used to create your own as well. Cook’n’s nutritional analysis feature allows you to track calories, carbs, fat and protein intake per serving in addition to other nutrients. While it isn’t free, it’s not that expensive either—you can get it for $100 if you purchase during the month of June using this link:

What is nutritional analysis software

The world is more health-conscious than ever. If you are in the nutrition industry, you know that your clients need the nutrition information regarding the food they will consume and deliver it to them quickly and efficiently.

Nutritionists, dietitians, and other healthcare professionals have typically used a spreadsheet program to provide a nutrition analysis to their clients. While there is nothing wrong with that approach, the process is time-consuming and has become somewhat outdated.

Luckily, technology and automation have given us new and better ways to streamline finding and providing this massive amount of information to customers in the form of nutrition analysis. There are software platforms, such as the ones from Nutritionist Pro™, now available that can instantly lookup and display nutritional information and other vital functions for you to provide clients with a quick and accurate dietary analysis.

If you are in the nutrition industry, you need to have a way to get nutrition information quicker and more accurately to your customers than using spreadsheets. You need to get the nutritional analysis software from Nutritionist Pro™.

This article will explore what nutrition analysis is, how it has been automated, the features you should be aware of when looking for nutritional analysis software for your business, and why Nutritionist Pro™ has all the features you need.

What Is Nutrition Analysis?

Nutrition analysis refers to the process of scientifically calculating the nutritional content of food.

It is vital to both consumers and the authorities that govern food, like the Food and Drug Administration (FDA). It involves breaking down recipes, meals, and menu items to provide information about what people are eating.

There are many professionals whose job is to break down food and analyze it properly: dietitians, nutritionists, researchers, healthcare professionals, and more.

How Can You Do It?

Nutrition analysis can be performed manually using excel or other spreadsheets, but this process takes a tremendous amount of time and labor. They must thoroughly search and cross-reference hard copy food composition tables, outline population health targets, and look up nutrient reference value tables.

Another way of providing nutrition analysis is to use software with built-in calculations. Today’s software has a database of other foods from many parts of the world, which is very advantageous when working with a wide range of clients. Users can easily create 24-hour diets or menus using the food items from the database. You can also run various reports to see the detailed nutrient analysis for diets and menus.

Using a database and software with quick-and-easy access is cheaper and much less time-consuming for businesses.

Nutritionist Pro™ has been a leader in the nutrition industry since 1982. For forty years, we have been providing nutritional information to health care practitioners with the best and easy to use features. To try Nutritionist Pro’s software for free and get instant nutrition analysis for your client when you sign up for a FREE trial, click the link below.

Automating the Nutrition Analysis Process

Nutritionists and dietitians have been analyzing their clients’ nutrition the hard way for many years. That outdated way is looking up the nutritional values of food, manually entering them into a spreadsheet application, and then analyzing the values.

With all the technological advances today, the automated ability to more quickly and easily find nutritional information is the best way to go for businesses that need nutrition analysis for their clients.

There is now nutrition analysis software developed specifically for professionals and people in the field of nutrition to enhance, automate, and streamline the nutrition analysis process.

Personal Nutrition Analysis Software

In today’s world, personal nutrition analysis software is essential for anyone in the healthcare industry. More and more people are requiring the services of a nutritionist or dietitian which means they need to provide their clients fast and efficiently in order to help as many clients as possible.

A great nutritional analysis software is now essential for any nutrition professional who needs to properly analyze their patients’ food intake. The software should also have features and functions that allow you to quickly assess the patient’s nutrition needs and run your businesses effectively.

Features and Functions the Software Should Provide

When researching a nutrition analysis software, you must ensure that it provides enough features to reach your goals. Nutrition analysis has many facets to it, and all of them need to be accounted for within your chosen software.

Choose software with features to allow your business to achieve the following:

Agility and Flexibility

Food and food habits are ever-changing and evolving. People and professionals need to quickly adapt to new food products, diets, and changing preferences. The best way to instantly adapt to these changes is to have software that changes and adapts with you.

Additionally, you will be able to manage your business more effectively by providing fast information to your clients as soon as needed.


Using automated nutrition analysis software will allow you to free up more time to innovate or grow your business. If you find a nutrition analysis software that has all the features you need, you can create much more time to focus on improving your business.

Features such as a quick preview of nutrients while adding foods to diets, menus, and recipes give you the ability to save time when new recipes and food products are introduced.

Nutritional Goals

The first thing a new client must do with their nutritionist or dietitian is to set goals. Many types of goals need to be set, and inputting them into a spreadsheet to keep track of them is time-consuming and tedious.

You need nutrition analysis software to quickly and accurately track your client’s progress to achieve their various goals. It should allow you to track and input:

Diet and Food Intake Recalls

As a nutritionist or dietitian, you need to see what your clients are eating. A quick and easy way to do this is using a diet record and food frequency questionnaire built into the nutrition analysis software.

The nutrition analysis software should be equipped with a wide variety of foods to input into a 24-hour or 3-day food recall, so it is easy to track your client’s food intake.

How do you carry out nutritional analysis

As a restaurant and food consultant, I’ve known many a great food product that has started life in the home kitchen. Take the example of BonBon Collections. This thriving new business was the brainchild of Thao Nguyen, with the idea being borne from Thao’s second child Olivia having severe food allergies. Thao worked creatively at first in her own kitchen, experimenting to produce her range of cakes and sweet treats that were free from allergens such as gluten, egg and nuts.

When you’re a first time manufacturer just starting out most of us need to keep costs down, while, of course, doing the necessary things.

Obviously if you’re wanting to get a food product to market there are several important things you do need to do. In terms of the packaging, you’ll have to think about things, such as, what kind of packaging you need to prevent damage and the materials you use – especially if the product will be heated, either in a conventional or microwave oven. You also need to think about packaging design and the wording on the packaging so that you are compliant. That also incorporates nutritional analysis information and since it can be somewhat of a minefield, I’ll talk you through your options and offer my advice.

Why Is Nutrition Analysis Important?

You might think as a start up you can do without nutrition analysis. However, most packaged food is required federally to include a nutrition label so that makes it pretty important to say the least. If you are hoping to have your product stocked in stores, you’ll need to have nutritional facts labels ready and printed on your packaging.

It’s not just that it’s the law, consumers want to see your nutrition information so that they can make informed choices about the food they eat. It may be that your food meets certain criteria in which case you can make specific health claims such as gluten-free, low fat or high in protein. In which case, the inclusion of nutrition facts labels could be a real boon for your product.

How To Get Nutrition Analysis

There are several ways you can use to obtain your nutrition analysis data including:

I’ll explain the pros and cons of them all in a little more detail, in terms of the first time food manufacturer.

Laboratory analysis

Laboratory analysis involves creating a sample of your food and sending it away to be tested. The cost of which can be up to $800 per food item which means you’ll have to dig deep into your pockets prior to your product ever being launched. With all the other costs of getting a product to market it’s at best an unwelcome outlay. Lab analysis also takes time (up to a month) which we all know is money especially if you are ready and raring to pitch your product to would-be retailers.

If you can avoid using lab analysis, then I would. You won’t, however, be able to avoid it if your product is heavily processed or deep fried as only a lab will be able to analyse how much fat is absorbed by the product during the cooking process.

Analysis From An Independent Company/Consultant

Another option is to have your product analysed by an independent consultant or nutritionist, but once again this is an expensive choice. It will cost you several hundred dollars and this time it comes at the price of sending away your recipe. While, of course, a professional company is unlikely to steal your idea or recipe, it still doesn’t feel great to send away what is essentially your main asset.

You may find that you will still pay a heavy price to have a recipe tweaked (maybe up to $100) and additional charges may apply if you want to highlight certain health claims such as low sugar or low fat.

Analysis Using CD-ROM Programs

A CD-ROM Program is a more affordable choice and you’ll avoid the time delays and worry of losing your “trade secrets” however, this option also has a number of downfalls. The system is somewhat outdated now, and you may even find it difficult to find a computer that has the capacity to install a CD-ROM drive.

You also have the issue of needing to buy a new version of the software as and when new FDA guidelines are implemented. Storing recipes on your computer has some risks. It is possible to loose all your data if your computer crashes and you haven’t backed up your files. Additionally, if your laptop is stolen, all your recipes and nutrition labels will be gone.

Web-based Nutrition Analysis Software

By far the best option is web-based nutrition analysis software, and it’s also the most affordable. With this option you’ll be able to keep all your information in-house and there are no time delays to setback your product launch. This method is a way of using the collated details of already tested ingredients from a vast database to calculate the nutritional information of your product.

With this method you benefit from not only being able to access your nutrition information anywhere from any computer or device, you’ll also benefit from secure information that can only be accessed with your login details.

All you have to do is enter your ingredients and the amount to create your labels, but some companies will also offer the feature of doing this for you for an additional fee.

You may find that when you have created your nutrition label, you would like to make it more attractive for today’s health conscious consumer. And this kind of software means you can make adjustments to your product as you go along.

This kind of software also offers the benefit of having the ability to include allergen statements. You can also highlight health claims such as low fat as well as which products are suitable for vegetarians and vegans.

But not all web-based nutrition analysis software companies are the same! I was shocked to find the amount of variation in cost. Some companies are charging as much as $225 for access to the software to produce just ONE label!

With MenuSano you can pay from as little as $25 for monthly plans to create several or an unlimited number of nutrition labels.

Menusano Nutrition Analysis Software

MenuSano is extremely easy to use. Simply sign up and you are all set to go. All you need to do is set a username and a secure password. Then it’s a case of creating your first nutrition analysis label. Begin by adding your first ingredient, then simply add the amount from a list ranging from a dash or a teaspoon to an ounce or whole ingredient. Then just tap in the number, for example “3” for 3 tablespoons. Once you have added all the ingredients in your recipe, you’re done! It’s as easy as that. Press export and your label is ready to view, store and print.

Final Thoughts

I hope that I’ve helped with my quick guide. What can appear to be a rather complicated and expensive part of launching a food product, really couldn’t be easier and more affordable with MenuSano.

What is the purpose of a dietary analysis

“Nutritional assessment can be defined as the interpretation from dietary, laboratory, anthropometric, and clinical studies. It is used to determine the nutritional status of individual or population groups as influenced by the intake and utilization of nutrients” (Gibson, 2005). Nutritional status represents meeting of human body needs for nutritive and protective substances and the reflection of these in physical, physiological, and biochemical characteristics, functional capability, and health status. Information about nutritional status, i.e., nutritional assessments, is essential for identification of potential critical nutrients (at population groups at risk of deficiency); formulation of recommendations for nutrient intake; development of effective public health nutrition (PHN) program for nutrition-related diseases prevention; and monitoring the efficiency of such interventions (Elmadfa and Meyer, 2014). In current nutrition epidemiology (NE) and PHN research, data collection and comparison against each other, and recommendations, and further development and application of a harmonized and standardized nutritional assessment methodology is a necessity (Gurinović, 2016). Beside these major instruments, to correctly interpret the results of nutritional assessment methods, other factors (socioeconomic status, cultural practices, and health and vital statistics–ecological factors) should also be considered.

This article elaborates dietary, biochemical, and anthropometric measurements as nutritional assessment methods that can be applied in four forms of nutritional assessment system: surveys, surveillance, screening, or interventions.

Nutrition Surveys are usually national cross-sectional studies that are performed to assess the nutritional status of a selected population, identify the group at risk of chronic malnutrition, evaluate existing nutritional problems, and inform evidence-based nutrition policies. Another application of nutrition surveys is to evaluate the efficacy of an intervention using data from baseline and final assessments (Gibson, 2005).

Nutritional surveillance—Public health surveillance is the continuous, systematic collection, analysis and interpretation of health-related data needed for the planning, implementation, and evaluation of public health practice (WHO, 2017). Data in nutritional surveillance studies are collected, analyzed, and evaluated in a standardized manner during a longer period of time. They can be used for the identification of possible nutritive risk factors of malnutrition of a whole population or specific vulnerable group. Formulation, evaluation, and monitoring of the nutrition intervention programs and policies are main objectives of nutrition surveillance (Gibson, 2005).

Nutrition screening is used to identify malnourished individuals. It can be carried out on the whole population, on specific subpopulations at risk or on selected individuals (Gibson, 2005). During nutritional screening, simple, cheap, and rapid measurement methods are used.

Nutrition interventions are carried out on population subgroups at risk, which are identified during nutrition surveys or screening. Supplementation and fortification are some examples of nutrition interventions. Providers require efficient monitoring and evaluation to prove the efficiency and soundness of these interventions. There are three types of evaluation designs. In the simplest one, the whole targeted group is exposed to the intervention, and the outcome is measured against previously defined goals—“adequacy evaluation.” The second—“plausibility evaluation” requires quasiexperimental conditions, where one group receives an intervention while the othercontrol group does not, or receives a “placebo.” In this design, the subjects are not randomized, and multivariate analysis is used to remove external factors and biases. This approach is more expensive than the previous one. The third type of evaluating design is a randomized, controlled, double-blind experimental trial, where subjects are randomly assigned to an intervention or control group. Evaluation of an intervention with this design, especially when it is well-planned and conducted, gives the highest level of confidence that the outcome is the result of the intervention—“probability evaluation” (Gibson, 2005).

R.D. Ekmay, … R.A. Herman, in Genetically Modified Organisms in Food, 2016


Nutritional assessments of genetically modified crops are a critical component of the regulatory safety process. Animal models can be useful for the determination of the nutritional value of genetically modified crops, provided that a proper model and an applicable experimental design are used for correct interpretation of the results. The use of animal models should be justified by existing data from other analyses, including compositional analysis, and is a poor choice as a general screen for unanticipated adverse effects. An overview of the history of nutritional assessments, background information, and other nutritional considerations is provided. Further details of two critical regulatory studies, the 42-day broiler chicken study and the 90-day rodent study, are presented here.

Gerald F. CombsJrProfessor Emeritus, in The Vitamins (Fourth Edition), 2012

1 General Aspects of Nutritional Assessment

Nutritional assessment, in any application, has three general purposes:

Detection of deficiency states

Evaluation of nutritional qualities of diets, food habits, and/or food supplies

Prediction of health effects.

The need to understand and describe the health status of individuals, a basic tenet of medicine, spawned the development of methods to assess nutrition status as appreciation grew for the important relationship between nutrition and health. The first applications of nutritional assessment were in investigations of feed-related health and production problems of livestock, and, later, in examinations of human populations in developing countries. Activities of the latter type, consisting mainly of organized nutrition surveys, resulted in the first efforts to standardize both the methods employed to collect such data and the ways in which the results are interpreted.1 More recently, nutritional assessment has also become an essential part of the nutritional care of hospitalized patients, and has become increasingly important as a means of evaluating the impact of public nutrition intervention programs.

Systems of Nutritional Assessment

Three types of nutritional assessment systems have been employed both in population-based studies and in the care of hospitalized patients:

Nutrition surveys – cross-sectional evaluations of selected population groups; conducted to generate baseline nutritional data, to learn overall nutrition status, and to identify subgroups at nutritional risk

Nutrition surveillance – continuous monitoring of the nutritional status of selected population groups (e.g., at-risk groups) for an extended period of time; conducted to identify possible causes of malnutrition

Nutrition screening – comparison of individuals’ parameters of nutritional status with predetermined standards; conducted to identify malnourished individuals requiring nutritional intervention.

Methods of Nutritional Assessment

Systems of nutritional assessment can employ a wide variety of specific methods. In general, however, these methods fall into five categories:

Dietary assessment – estimation of nutrient intakes from evaluations of diets, food availability, and food habits (using such instruments as food frequency questionnaires, food recall procedures, diet histories, food records)

Anthropometric assessment – estimation of nutritional status on the basis of measurements of the physical dimensions and gross composition of an individual’s body

Clinical assessment – estimation of nutritional status on the basis of recording a medical history and conducting a physical examination to detect signs (observations made by a qualified observer) and symptoms (manifestations reported by the patient) associated with malnutrition

Biochemical assessment – estimation of nutritional status on the basis of measurements of nutrient stores, functional forms, excreted forms, and/or metabolic functions

Sociologic assessment – collection of information on non-nutrient-related variables known to affect or be related to nutritional status (e.g., socioeconomic status, food habits and beliefs, food prices and availability, food storage and cooking practices, drinking water quality, immunization records, incidence of low birth-weight infants, breastfeeding and weaning practices, age- and cause-specific mortality rates, birth order, family structure).

Typically, nutritional assessment systems employ several of these methods for the complete evaluation of nutritional status. Some of these approaches, however, are more informative than others with respect to specific nutrients, and, particularly, to early stages of vitamin deficiencies (Table 20.1).

Table 20.1. Relevance of Assessment Methods to the Stages of Vitamin Deficiency

Food Security, Nutrition and Health

Teresa Shamah-Levy, … Raquel García-Feregrino, in Encyclopedia of Food Security and Sustainability, 2019


Nutritional assessment at the population level is of increasing relevance in the world. Availability of reliable and precise information in this area shapes development in many ways: it enhances understanding of national nutritional scenarios, provides necessary tools for crafting and monitoring development interventions, and guides decision-makers towards improved planning and policy-making in matters of public health. Selecting the right assessment method depends on the specific objectives, context, and population of each study. However, all research projects must follow minimal quality-control criteria and harmonize their data-collection, analysis and presentation methods with internationally recognized standards in order to ensure comparability with the studies and surveys of other countries. This will undoubtedly redound to an improvement in the implementation of specific and sensitive nutrition programs, as well as to opportune decision-making.

Jennifer L. Barnes, Kelly A. Tappenden, in Nutrition in the Prevention and Treatment of Disease (Third Edition), 2013

I Nutrition Assessment in SBS

Nutrition assessment in the SBS patient involves accurate measurement of current weight and weight history, height, and body composition by measuring skin folds or other available methods. For pediatric patients, anthropometrics should be compared to standardized growth charts. Surgical history and radiologic examination aid in determining the anatomical location and length of residual bowel, which will influence individual nutrition concerns. Hydration status evaluation includes stoma or stool output, serum electrolytes, and urine sodium content [95,133]. Serum proteins such as albumin, transferrin, prealbumin, and hematological assessment can also help establish nutrition status. Vitamin- and mineral-specific laboratory tests are also available.

Determining the level of intestinal function in the residual tissue is a challenge in the clinical setting. Steatorrhea and fecal levels of macronutrients are the current gold standard . A relatively new proposed measure of intestinal functional mass is plasma concentration of the amino acid citrulline, a metabolite not inserted into proteins and produced almost exclusively by the enterocytes. Studies indicate a strong correlation between plasma citrulline concentration and residual intestine length [135–138]; however, the evidence is conflicting with regard to the use of citrulline to predict function [136–138].

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