DP Tool Club 8

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PC NUTRI-DIET FOR WINDOWS BY SHIMAR PRODUCTIONS 213 Brandywyne Street Friendswood, Tx 77546 (713) 482-9381 Copyright (C) 1991 Portion (C) Copyright Shimar Productions Microsoft Corporation Release 1.2 1991, 1992 All rights reserved. All rights reserved. INTRODUCTION PC NUTRI-DIET is a personal computer software product consisting of a data file and a program. The Data File: The source of the data is the entire USDA (United States Department of Agriculture) database known as Handbook 8 in the food profession. It features 80 nutritional components of almost 5000 food descriptions. Handbook 8, in printed form, may be purchased at any U.S. Government bookstore for $7.00. In magnetic media form it may be purchased at a cost of $280.00 from The US. Department of Commerce, NTIS (National Technical Information Service). The data has been reduced by selecting only 16 of the 80 nutrients. These 16 include all those that are required by law on food labels. The Program: The program consists of two modules: 1) Meal Planning 2) User Food Database Update The Meal Planning module provides a unique method for retrieving and displaying food descriptions and associated nutritional data, as well as an interactive technique of tuning the total nutrient composition. The User Food Database Update module allows the user to add food descriptions and associated nutritional data to the database. STARTING PC NUTRI-DIET FOR WINDOWS Creat a directory NDWIN (C:MKDIR NDWIN) Change directory (CD NDWIN). Insert diskette containing NDWIN.ZIP in Drive A: Type A: Unpack NDWIN.ZIP (PKUNZIP NDWIN.ZIP C:) The following files will be unpacked: READ.ME NDWIN.DOC NDWIN.EXE NDFOOD.DAT VBRUN100.DLL Type c: Now execute NDWIN under WINDOWS (C:\WINDOWS\WIN NDWIN) The program begins by displaying the first form with the following pulldown menu choices: MEAL_PLANNING USER_DATABASE_UPDATE QUIT Use the mouse to pulldown the MEAL_PLANNING menu and select CREATE MEAL. The FOOD SELECTION form appears. A PRACTICE SESSION Move the mouse cursor to VEGETABLES under FOOD CATEGORIES and click. Notice that the first page of the VEGETABLES list appears at the right of the form. Click the PAGE DOWN box and notice that the next page of the VEGETABLE list appears. Click the PAGE UP box and the first page reappears. Notice that the number of calories per 100 grams appears to the right of each item on the page. Click the NEXT NUTRIENT box and notice that protein per 100 grams replaces calories. The nutrients that can be displayed by successively clicking the NEXT NUTRIENT box are: CALORIES PROTEIN CARBOHYDRATES FAT FIBER CHOLESTEROL SODIUM POTASSIUM VITAMIN A VITAMIN C THIAMINE RIBOFLAVIN NIACIN CALCIUM IRON PHOSPHORUS Clicking the PREVIOUS NUTRIENT box displays the previous set of nutrient values. Click the FIND box and the SEARCH box appears. Enter "CABBAGE" and then press Enter key or click OK box. The page with CABBAGE items is retrieved. Move the cursor to CABBAGE, BOILED and click. The FOOD SELECTION form is replaced by the AMOUNT OF SELECTED FOOD form. Ounce is the default unit of measurement. For our exercise move the cursor to CUP and click. The number of units can be entered by clicking the number pad boxes. For our exercise enter 1.5 and click the OK or press the ENTER key. The Meal Composition File form appears with a list of all the selected foods, total amounts of each nutrient and %RDA. We want our practice session to have more than one food, so please click the ADD box. You should be back at the the FOOD SELECTION form. Using the know- ledge you have already acquired, add the following food to our "practice meal": BEEF BRISKET,CORNED,COOKED MEAS: OUNCE AMT:8 The Meal Composition File form now lists 2 food descriptions. Now let's add one more item to the "practice meal" as follows: BREAD BREAD,CRACKED WHEAT MEAS: OUNCE AMT:1 The Meal Composition File form should appear as shown below: Meal Composition File DESCRIPTION OZ CAL TOTAL COMPOSITION %RDA CABBAGE, BOILED 12.0 72 CALORIES 720 BRISKET, CORNED, COOKED 8.0 574 PROTEIN 47.4 g 105.3 BREAD, CRACKED WHEAT 1.0 75 CARBOHYDRATES 32.3 g FAT 44.6 g FIBER 2.1 g CHOLESTEROL 224 mg SODIUM 2808 mg POTASSIUM 1071 mg VITAMIN A 294 IU 5.9 VITAMIN C 118 mg 196.7 THIAMINE (B-1) 0.35 mg 23.3 RIBOFLAVIN (B-2) 0.65 mg 38.2 NIACIN 8.3 mg 41.5 CALCIUM 156 mg 15.6 IRON 6.4 mg 35.6 PHOSPHORUS 406 mg 40.6 TUNING THE MEAL To change the amount of a food item, move the cursor to the item, click the item to highlight it, and then click on the CHANGE box. For our exercise move the cursor to CABBAGE, click it and then move the cursor to click on the CHANGE box. An AMOUNT OF SELECTED FOOD BOX appears. Enter an 8 and press the Enter key or click the OK box. Notice that Meal Composition File has changed. Repeat the procedure to change the number of ounces of BRISKET to 6 and the number of ounces of BREAD to 2. The Meal Composition File form should now appear as: Meal Composition File DESCRIPTION OZ CAL TOTAL COMPOSITION %RDA CABBAGE, BOILED 8.0 48 CALORIES 628 BRISKET, CORNED, COOKED 6.0 430 PROTEIN 38.3 g 85.1 BREAD, CRACKED WHEAT 2.0 150 CARBOHYDRATES 41.4 g FAT 34.1 g FIBER 1.5 g CHOLESTEROL 169 mg SODIUM 2289 mg POTASSIUM 792 mg VITAMIN A 196 IU 3.9 VITAMIN C 81 mg 135.0 THIAMINE (B-1) 0.37 mg 24.7 RIBOFLAVIN (B-2) 0.56 mg 32.9 NIACIN 7.3 mg 36.5 CALCIUM 138 mg 13.8 IRON 5.7 mg 31.7 PHOSPHORUS 344 mg 34.4 To flip the composition from TOTAL to SINGLE highlight the desired food item and then click the SINGLE box. Note that the nutrient breakdown is for the highlighted item only. By flipping back and forth from TOTAL to SINGLE it is possible to analyze and tune the desired amount of total composition. The PRINT box can be clicked to print the Meal Composition File. The SAVE box can be clicked to save the file for later analysis or changes. Click the SAVE box and save our practice meal in TEST. Click the QUIT box to return to the first form. Pulldown the the Meal_Planning menu and select Retrieve Meal. The RETRIEVE box appears with TEST.MCF file listed. Click test and the Meal Composition File form appears with the saved food items. It is now possible to add more food items. USER FOOD DATABASE UPDATE Return to the first form and click USER_DATABASE_UPDATE. The USER FOOD DATABASE form appears. The form provides four database operations: APPEND for adding a food to the end of the file. INSERT for inserting a new food between two foods. CHANGE for changing the data for an existing food. DELETE for removing a food from the database. Insertions, changes and deletions can be made after at least one new food has been appended to the supplemental food database. Insertions are made in front of a highlighted existing food. Changes and deletions are performed on the highlighted existing food. After a new food is appended, it is re-scaled to 100 grams or approximately 3.5 ounces. Therefore when making changes, it may be easier to delete then re-enter the food item in the supplemental food database. After you finish your database transactions click the QUIT box to return to the first form DATA INPUT LIMITS MEAL PLANNING The number of ounces of a single food item must be at least 0.1 and not greater than 32. If the number of ounces of a single item needs to exceed 32 ounces, then enter the item more than one time in the menu. USER FOOD DATABASE UPDATE A food description is limited to 31 characters (letters, numbers and special characters). The number of ounces must be at least 0.1 and not greater than 32. The following limits are based on 3.5 ounces of a food item: CALORIES..................1000 PROTEIN.....................50 g CARBOHYDRATES..............100 g FAT........................100 g FIBER.......................20 g CHOLESTEROL...............3000 mg SODIUM...................10000 mg POTASSIUM................10000 mg VITAMIN A...............10000 IU VITAMIN C................2000 mg THIAMINE ...................20 mg RIBOFLAVIN..................10 mg NIACIN......................50 mg CALCIUM..................10000 mg IRON.....................10000 mg PHOSPHORUS...............10000 mg MEAL PLANNING The weight assigned when using a household measurement , such as cup, is based on the weight of an equal volume of water. This should provide a suitable estimate for liquid food items or vegetables cooked in water. However, fluid measurements should not be used for dry food items or where high accuracy is needed. The planning of a meal may require one or more lengthy sessions on the computer. That is why menus can be saved and also why the escape key(ESC) is disabled during certain processes, such as editing of the menu. USER FOOD DATABASE UPDATE Foods added to the Supplemental Data Base are not sorted by the program. They are inserted in the order selected by the user. EQUIVALENT MEASURES 1 kilogram = 2.2 pounds 1 liter= 1.057 quarts 1 pound = 16 ounces 1 quart = 32 fluid ounces 1 ounce = 28.35 grams 1 pint = 16 fluid ounces 3.52 ounces = 100 grams 1 cup = 8 fluid ounces 1 tablespoons = 1/2 fluid ounce 1 tablespoon = 3 teaspoons 1 teaspoon = 1/6 fluid ounce 1 jigger = 1.5 fluid ounces U.S RECOMMENDED DAILY ALLOWANCES (U.S. RDA) Adults and Infants Children Pregnant Children from Under or 4 Years Birth to 4 Years Lactating or Older 1 Year Women Protein g 45 18 20 45 Vitamin A IU 5000 1500 2500 8000 Vitamin C mg 60 35 40 60 Thiamin mg 1.5 0.5 0.7 1.7 Riboflavin mg 1.7 0.6 0.8 2.0 Niacin mg 20 8 9 20 Calcium mg 1000 600 800 1300 Iron mg 18 15 10 18 Phosphorus mg 1000 500 800 1300 From code of Federal Regulations, Title 21, Sections 101.9 and 105.3. ABBREVIATIONS AMT=AMOUNT APPX=APPROXIMATELY APRCT=APRICOT ART=ARTIFICIAL ASC=ASCORBIC ACID BAN=BANANA BISCT=BISCUIT BKD=BAKED BLD=BOILED BN=BONE BRLD=BROILED BRN=BROWN BRSD=BRAISED BTTR=BATTER BX=BOX C=CUP CA PHOS=CALCIUM PHOSPHATE CA=CALCIUM CAL=KCAL=CALORIES CHERR=CHERRY CHOC=CHOCOLATE CINN=CINNAMON CKD=COOKED CL=CLASS CN=CAN CND=CANNED CNTNR=CONTAINER COCNT=COCONUT COMMER=COMMERCIAL CONC=CONCENTRATE CRCKRS=CRACKERS CRM=CREAM CRM=CREAM CROQ=CROQUETTE CTTNSD=COTTONSEED CU IN=CUBIC INCH DEHY=DEHYDRATED DI NA PHOS=DI SODIUM PHOSPHATE DIAM=DIAMETER DIL=DILUTED DRND=DRAINED E=COLUMN E AGRICULTURE HANDBOOK 8 ENR=ENRICHED EQ=EQUAL F=COLUMN F AGRICULTURE HANDBOOK 8 FE=IRON FL OZ=FLUID OUNCE FLAV=FLAVORED FLR=FLOUR FORT=FORTIFIED FRSTD=FROSTED FRTS=FRUITS FRZ=FROZEN FT=FAT GAL=GALLON GL=GLASS GM=GRAMS GR=GRAIN GRAN=GRANULES GRPE=GRAPE HI-MT=HIGH MEAT HI-PROT=HIGH PROTEIN HLVS=HALVES HYDR=HYDROGENATED IC=ICING IMITN=IMITATION IN=INCH INSTNT=INSTANT JNR=JUNIOR L/F(%)=LN/FT(%)=LEAN FAT RATIO LB=POUND LF=LOAF LG OR LRG=LARGE LIQ=LQ=LIQUIDS LN=LEAN LNG=LONG MARG=MARGARINE MED=MEDIUM MG=MILLIGRAM MILL=MILLED NA CAS=SODIUM CASIENATE NA=SODIUM NFDM=NON FAT DRY MILK NFDMS=NON FAT DRIED MILK SOLIDS NFMS=NON FAT MILK SOLIDS NT WT=NET WEIGHT OZ=OUNCE PAST=PASTEURIZED PC=PIECE PDR=POWDER OR POWDERED PK=PACK PKD=PACKED PKG=PACKAGE PKT=PACKET PNAPPL=PINEAPPLE POL=POLISHED PPD=PREPARED PREP=PREPARED PRESWT=PRESWEETENED PROC=PROCESSED PTTY=PATTY QT=QUART R-T-C=READY TO COOK REC=RECIPE RECT=RECTANGULAR REG=REGULAR RF=REFUSE RSTD=ROASTED RW=RAW SECT=SECTIONS SFLWR=SAFFLOWER SKN=SKIN SL=SLC=SLICE OR SLICES SLT=SALT SM=SMALL SNFLWR=SUNFLOWER SOL=SOLIDS SQ=SQUARE STBL=STABALIZERS STFFNG=STUFFING STK=STICK STR=STRAINED SUG=SUGAR SWTN=SWEETENED SYBN=SOYBEAN SZ=SIZE TBLTS=TABLETS TBSP=TABLESPOON TOT ED=TOTAL EDIBLE PORTION TSP=TEASPOON VAR=VARIETY OR VARIETIES VEG-S=VEGETABLE SHORTENING VEG=VEGETABLES VIT A=VITAMIN A VIT C=VITAMIN C VOL=VOLUME W/=WITH WDG=WEDGE WHL=WHOLE WHT=WHITE WO/=WITHOUT WT=WEIGHT WTR=WATER YEL=YELLOW