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| Managing Your Food | Version 4.09 | Copyright (c) 1987-93 | by Greg Aakhus | | _______ | ____|__ | (tm) | --| | |------------------- | | ____|__ | Association of | | | |_| Shareware | |__| o | Professionals | -----| | |--------------------- | |___|___| MEMBER | -1- TABLE OF CONTENTS Introduction and Overview ..................... Page 2 (For abstract see README.MYF) Pull Down Menu Interface ....................... Page 5 MYF custom settings The Ingredient, Recipe, Meal, and Plan files ... Page 9 Recipe, Meal, and Plan files Nutritional Information Ingredient file Recipe file Meal file Plan file General information ............................ Page 17 HELP Record Editing - Adding and Modifying Records Data files, key files, and merging Listing Files Output to the Screen, Printer, or Disk Output by Template and Query System information ............................. Page 21 Hardware requirements Backing up Monochrome monitor with color card Files on disk I/O errors CONFIG.SYS Reminder utility ............................... Page 22 User Support (Registration)..................... Page 22 Tutorial ....................................... Page 23 -2- << OVERVIEW >> Context sensitive HELP is available anytime by pressing F1. It is very useful in the PullDownMenu, just highlight the item of interest using the Pull Down Menu (F10) and press F1. Glossary: The following is a short description of a few of the computer terms used in describing MYF. Field: A group of fields are used to make up a record or description of a particular item; e.g., the vitamins, minerals, cost, supplier, etc., would be different fields making up a description of an ingredient (record) in the ingredient file. Record: Each instance of a group of fields would be one record; e.g., almonds would be one record in the ingredient file. Almonds are described by the fields (vitamins, cost, etc.). Each record contains the same fields in a file. So all ingredients would have the same description outline. Database file: A collection of records all having the same fields; e.g., the recipe file is a collection of different recipes. The meal file is a file containing the meals. Each record in a file is described by the fields. All data files in MYF (*.DAT) are actually database files, but are referred to as files in the PDM and in the rest of the documentation. I/O: Input/Output. Simplistically, I/O occurs when the program is accepting data from the keyboard, or outputting data to the screen, disk, or printer. Most I/O errors occur writing to disk. The disk may be full or the key files out of synch. Special characters: Control and Alternate characters are invoked by holding down by holding down the control or alternate key and then pressing the letter specified. These are used to send commands to the program. In the documentation, control F, is specified as ^F. Alternate C is specified as Alt C. Query: Search or qualify records in a file based on criteria. To get a list of all recipes having more than 30% Fat, you would query the recipe file. Every ingredient in each recipe, meal, or plan should be in the ingredient file one time and only one time. The ingredient file contains the detailed information about every ingredient (nutritional information, cost, etc.). When adding or editing recipes, meals, or plans, all items referencing the ingredient file are checked. See the < TUTORIAL > at the end to learn the program by example. << COMMAND LINE PARAMETERS >> You may skip the main screen and go right to one or the four main files by adding a parameter(I, R, M, P) after the MYF on the DOS command line. For example, "MYF R" will go to the recipe file. -3- The structure of MYF is very simple: *-------* | PLANS |-----*--* Plans consist of meals, recipes, ingredients. *-------* | | | *-----------* | | | MEALS |-|--| Meals consist of recipes, ingredients. *-----------* | | *--------------* | | RECIPES |-| Recipes consist of other recipes, ingredients. *--------------* | | | *-----------| | *------------------* | INGREDIENTS | Ingredients are the basic building blocks *------------------* containing the nutritional information & cost. Recipes may reference other recipes. This saves time by not having to rekey information and helps keep recipes organized. Entering "SER" in the measurement field will tell the program to look in the recipe file, not the ingredient file for the item. This reference can be used from the recipe, meal, or plan file. Entering 1 SER ITALIAN SAUCE in a SPAGHETTI recipe will inform the program to use 1 serving of the ITALIAN SAUCE recipe. Enter 1 SER ITALIAN SAUCE in the LASAGNE recipe to do the same. The ingredients for the ITALIAN SAUCE recipe only need to be entered one time. The MEAL and PLAN records may not reference themselves. The MEAL records can only reference recipes or ingredients. The Plan file can reference recipes, ingredients, and meals. Since food is usually bought in different measurements than specified in a recipe, measurements are usually different in the ingredient file than in the recipe file. Each item in the recipe, meal, or plan files referring to the ingredient file must have a multiplier, or conversion value, to relate the measurements. For example, butter is usually specified as tablespoons in a recipe, but bought by the pound at the store. The multiplier here would be 32 (32 tablespoons per pound of butter). The program knows the common volume-to-volume and weight-to-weight values. Volume-to-weight values are ingredient specific and are listed in the ingredient file. All values may be modified and new values added, with the option to make the change this once or to use the value from now on. For more information see < MULTIPLY FIELD >, < MEASUREMENT FIELD >, < VOLUME EQUIVALENTS >, or < MYF.TBL >, To prevent misspelling and duplication, ^G will "GET" a listing of the ingredients and optionally fill in the ingredient field of the recipe, meal, or plan. With "SER" in the measurement field, pressing ^G will show the listing of recipes instead of ingredients. With "MLS" in the measurement field, ^G will show the meal file. ^L will Locate only specific ingredients. -4- Planning: Weekly Menus are entered in the plan file. A shopping list (order form) can be written out arranged by supplier and section (store and aisle). The nutritional information and cost can be shown by the recipe, meal, day, or week. These weekly shopping lists may be combined with other weekly plans to make monthly or yearly shopping lists. Items may be deleted from the list or deducted from inventory. Output: All records in all files may be sorted by field, then listed to the screen, printer or disk. It's easy to list all the recipes by lowest percentage of fat per serving first, low cost first, high vitamin B1 last, etc. Output may be a summary or complete record. Just recipes containing a specified ingredient may be listed. Nutritional information: The following nutritional items are tracked by MYF. Protein(g), Carbohydrates(g), Fat(g), Mono unsaturated fatty acids(g), Poly unsaturated fatty acids(g), Saturated fatty acids(g), Crude fiber(g), Cholesterol(g), and percent RDA. Measurements for vitamins and minerals are in milligrams unless otherwise specified. Vitamins: A(IU), B1, B2, B6(mcg), B12(mcg), C, D(IU), E(IU), Folic Acid, Niacin, and Pantothenic Acid. Minerals: Ca, Mg, Zn, Mn, K, P, Fe, Cu, and Na. Also, the 8 standard food exchanges. Alcoholic calories are listed as carbohydrates. One gram of alcohol = 6.9 calories = 1.725 grams of carbohydrate. All values supplied are from the USDA food composition tables (USDA handbook #8, Release 9). Exchange information is computed from the ratios of carbohydrates, fats and proteins. USDA handbook #8, Release 10 is expected out sometime in 1993. Additional Features: The Pull Down Menu (PDM) provides an avenue to learn the program painlessly as you work. Short cut keystrokes are shown to help you learn to work quickly. You may easily negotiate from one place to another without constantly backing out of menus. The exact place in the file (what record and field) is remembered when leaving a file, not only in the session, but also when entering the program again. This provides instant file switching; e.g., if you are editing a recipe and want to change an ingredient, press Alt I, find the ingredient, make your change, press Alt R, and you will be back at the same record and in the same field of your recipe. Pressing Alt I again will return to the ingredient file at the same ingredient and field. Ingredients, recipes, meals, or plans files may be merged, from one file to another of the same type. This encourages users to freely exchange recipes, etc., without rekeying the information. -5- << PULL DOWN MENU >> The Pull Down Menu (PDM) system lets you do work and learn the program at the same time. It also alleviates the need to back out of nested menus to get to an option at the top. Commonly used commands are shown with short cut keystrokes on the right. Using the keystrokes is usually faster. Only the commands available at any instance in the program are shown. To invoke the PDM, press F10 or use the mouse. The main sections to choose from are: MYF FILES [RECORDS or EDITOR] [FIELDS] [PLANNER]. Options in [] are shown when appropriate. The RECORDS and FIELDS options are shown only while editing a data file, the PLANNER option is shown when editing the plan file, and the EDITOR option is shown when looking at Screen output or a text file. For more information on EDITOR commands see < SCREEN OUTPUT >. For context sensitive HELP, HIGHLIGHT an item and press F1! << PDM-MYF >> Under MYF is: How to Register - Enter Reg name, address, and options. Registration Num. - Unique number given to you upon registration Custom Settings - Set user installable options, see below. About (Abstract) - Outputs description and brief info about MYF. History - Outputs enhancements made to MYF Shareware Concepts- Output general shareware concepts Print Manual - Send this documentation file to the printer. Tutorial - Browse this file starting at the tutorial. Change Directory - Change Dr/Dir to use different data files. Output text file - Display a previously saved listing. Reminder File - See Reminder utility in the system section. Exit to DOS - Quit MYF. (Alt X). << OUTPUT TEXT FILE >> This will output a previously saved ASCII file to the screen, printer, or disk. See < OUTPUT >. Entering a wild card will let you select from the matching files. << CHANGE DIRECTORY >> Data files are opened in the current Drive/Directory. To change the Drive/Directory, select "change Dr/Dir" it under "MYF" on the Pull Down Menu. Entering a wild card will let you select the directories available. Using a different disk or directory for the data will help keep the data organized. For example, a dietitian may keep a few personal recipes in a separate directory. << CUSTOM SETTINGS >> User installable options under MYF. << USER NAME >> Enter a name the program will use for questions and messages. << MYF PATH >> Enter Drive/Directory where MYF.EXE, MYF.TBL, and *.DOC reside; e.g., "C:\MYF" This way you may start and end MYF from any directory and it can locate the associated files. To change an existing path, copy MYF.EXE to the new directory first. -6- << INGREDIENT PATH >> You may want many recipe files, but only one ingredient file. Enter Drive/Directory where the ingredient file resides; << USER EDITOR >> You may install your own editor and use it when displaying the output to the screen. You must specify the complete path and file name to install an editor; e.g., "C:\EDIT\ED.COM". Caution: this is not like running the program from DOS. The path and ".COM" or ".EXE" are required. Batch files are not accepted. This option is not recommended for computers with less than 640K. MYF uses about 400K (180K code, 64K stack, 64K data, 96K heap), DOS about 50-80K, which leaves about 150K for your editor and output file. The output file will most likely be under 50K, leaving about 100K for your editor. If you try to run Word Perfect 5.1, there will not be enough memory. A small ascii editor like Norton (39K) would fit the bill here. << DELETE ON FIRST CHAR >> With this option as YES, the current field will be deleted if the first input in the field is an alphanumeric character. << NUTRITION QUESTION >> Install an answer to the question about displaying nutrition. Nutrition = Ask, (default) means ask about nutrition. Nutrition = No, don't ask, never display nutritional information. Nutrition = Yes, don't ask, always display the basic nutritional information. This includes Carbohydrates, Fats, Protein, Calories, Sodium, and Cholesterol and Fatty Acids. You may toggle Vitamins, Minerals, Exchanges or any combination to be displayed with basic nutrition. If the nutrition question is set to no, then Vitamins, Minerals, and Exchanges are not displayed. Auto Fill for exchanges enables the program to automatically fill in the exchanges. See < EXCHANGES >. Note: Since ALL nutritional information is tracked and posted at all times, you are only picking what to display. You may change your mind any time, and newly displayed information will be accurate. << PERCENT RDA >> The percent RDA may be specified as infant, child, adult, or pregnant/lactating woman. The program uses adult unless you change it here. It looks up the information in MYF.TBL. Note: These are the U.S. Recommended Daily Allowances set in 1973 from the FDA. Do not confuse these with the Recommended Dietary Allowances (RDA) from the National Research Council. << USER DEFINED FIELDS >> You may define one or two fields of your own to track a trace mineral, sugar, or whatever your need may be. Basic Nutrition must be displayed to display a user-defined field on output. << SIGNIFICANT DIGITS >> Nutrition information is displayed with 0, 1, or 2 digits past the decimal place. Use this option to specify the number of digits. -7- << INSTALL PRINTER >> Select port, IBM/NON IBM, and lines/page. The printer output usually goes to LPT1, Use Select Printer Port to change this to LPT2 or LPT3. For Epson or other non-IBM printers set the IBM option to NON. Set the lines/page, default is 66. Many printers (Epson) cannot print IBM box drawing characters. Toggling to non-IBM printer informs the program to use substitute characters (*--*) for boxes when printing files. The program uses the number of lines/page to insert form feeds when printer output is selected. Standard printer configuration is 6 lines/inch (66 lines for an 11 inch page). For 8 lines per inch on an 11 inch page, enter 88. A 1/2 to 1 inch top and bottom margin will be figured in. To suppress all form feeds, ENTER 0. Form feeds are not written when disk output is specified, nor when printing with a template file. See < OUTPUT BY TEMPLATE >. << PDM-FILE OPTIONS >> Under FILES: Ingredient file Recipe file Meal file Plan file Under each file are the options: List records in file - See < OUTPUT >. Query records in file - See < QUERY >. Edit I/R/M/P file - Add or modify records in the file. Rebuild Key(s) - See < I/O ERRORS >. Merge data files - See < MERGING DATA FILES >. Update Information - See < UPDATE NUTRITION >. << PDM-RECORD OPTIONS >> Under RECORDS is: Exit editing <Esc>- Escapes to main menu option to save. Find ^F or F2 - Search for a record. See below. Beginning ^PageUP - Go to first record in file. Ending ^PageDown - Go to last record in file. Add New ^A or Ins - Blank form to fill out new record. Copy Alt C - Copy information from another record. Print [Mtply] ^P - Print complete record w option to multiply. Next PageDn - Go to next record. Previous PageUp - Go to previous record. Delete ^D - Delete with a confirmation. Export Alt E - See < MERGING DATA FILES > below. Nutrition ^N - Display nutrition of whole record. Output w/ Multiplier - Show record with hidden Conversion Value. << FIND RECORD >> ^F or F2 Find record is used to find a record in a file without leafing through all previous or next records. You are presented with a screen of records to select from. Use the arrow keys, PageUp, PageDown, Home (Top of screen), End (Bottom of screen), ^PageUp (Top of listing), ^PageDown (Bottom of listing) to move the highlight. Pressing <Ret> or mouse LB will make a selection, <Esc> to return without a selection. At this point, or any time the selection screen is up you may enter ^L to Locate and limit the selection. E.g., ^L, enter "casserole" will then show only the selections containing the word "casserole". See < LOCATE > -8- << COPY RECORD >> Alt C Copy is used to copy information from one record in the same file to the presently displayed one. This is used to save time when adding similar records. E.g., to add crunchy peanut butter to the ingredient file; edit the ingredient file, press ^A to get a new record, enter the name, then press Alt C. Select the regular peanut butter record to copy from. All fields of the regular peanut butter record will be copied to the crunchy peanut butter record, except the name field. << DELETE RECORD >> ^D To delete a record, view the record and press ^D. The program will ask for a confirmation to make sure you did not accidentally press ^D. The easiest way to delete all the records in a file is to delete the data file (.DAT) at the DOS level. Deleting an ingredient will clear any existing shopping list. << PRINT RECORD >> ^P To send the current record to the printer, press ^P, or use the PDM. With recipe and meal records, an option to multiply/divide the printer output is offered (record quantities remain unchanged). To divide, use a fraction for the multiplier, like "1/2", etc. << PDM-FIELD OPTIONS >> Under FIELDS is: HELP F1 - Display help. Clear right ^U,F4 - Blank the rest of the field from cursor. Field Nutrition Alt N - Display nutrition of field with cursor. Get Ingredient ^G,F7 - Select record from list, see < GET >. Locate Ingredient ^L,F8 - Locate specific records see < LOCATE >. Reject ^R - Reject multiplier, see < MYF.TBL >. << PDM-PLANNING >> Under PLANNING is: Pick Start Day - Change start day of plan. Output Current Plan - List plan to screen printer or disk. Output Recipes in Plan - List Complete recipes of active plan. Output Shopping list - List all ingredients making up plan. Output Plan, Recipes, List - Output all 3 above lists. Delete Ingredients from list - see < SHOPPING LIST > Refigure List after Deletion - see < SHOPPING LIST > << SUMMARY OF MYF KEYSTROKES USED >> ^A, Ins -Add Alt A -Auto add <Esc> -Abandon change ^B,^PgUp -Begin Alt C -Copy PageUp -Prev Record ^D -Delete Alt E -Export PageDn -Next Record ^E,^PgDn -End Alt I -Ingred Backspace -del before Cur ^F, F2 -Find Alt L -Look Tab,Dn,<Ret> -Next Field ^G, F7 -Get Alt M -Meal Sh Tab,Up -Prev Field ^L, F8 -Locate Alt N -Nut of ing Delete -del under cursor ^N, F9 -Nutrition Alt P -Plan Home -Begin of line/field ^P -Print Alt R -Recipe End -End of line/field ^R -Reject Alt X -eXit F1 -Help ^U, F4 -Delete right -9- << The INGREDIENT, RECIPE, MEAL, and PLAN files >> << NAME FIELD >> The name field can be up to 20 characters in length. Blank and duplicate names are rejected. Be careful when changing names, as all items referencing the old name will not know the new name. << The RECIPE, MEAL, and PLAN files >> << SERVINGS >> Enter the number of servings the recipe, meal, or plan will make. If no value is entered, 1 will be used. The cost and nutritional information is computed and displayed per serving. << ENTERING INGREDIENTS IN THE RECIPE, MEAL, OR PLAN FILE >> An ingredient does not necessarily have to be an ingredient from the ingredient file. Remember, recipe or meal file "ingredients" can consist of recipes, or ingredients from the ingredient file. Plan file ingredients can consist of meals, recipes, or ingredients. Each "ingredient" field has a quantity, measurement, and multiplier field associated with it. The measurement field is used to specify the file the ingredient is referring to. See < MEASUREMENT FIELD > below. << QUANTITY FIELD >> Specifies the number of measurements or servings to use. A "0" in the quantity field for a recipe (SER) or meal (MLS) means to include 1 full recipe or meal instead of the number of servings. You may enter decimal or fractional values here. Use the "/" for fractions. "3 1/2" is the same as "3.5" but "31/2" would be 15.5, so be careful with the spaces. If you enter an illegal number as "3 /3" etc., the field will show "err" upon leaving. When entering numbers, the program uses overstrike mode. << MEASUREMENT FIELD >> Has 2 purposes: 1) To specify the measurement of an ingredient. If the measurement is not the same as the measurement in the ingredient file, the program will try to determine a multiplying factor from the table MYF.TBL. If it can't match measurements here, then it tries with the "volume equivalents" and "other" measurements from the ingredient file. See < MYF.TBL > or < VOLUME EQUIVALENTS >. For example, if 1 CUP milk is entered, and milk is in the ingredient file measured as GAL, the program would look in the table and see 16 as the conversion value (16 cups=1 gallon). It would then know the cost and nutrients in the ingredient file are 16 times the values needed. If the field is not filled in, the program assumes each; e.g., 2 " " apples. If the program can't determine a measurement, then an "unrecognized measurement" warning will be displayed when leaving the measurement field and you will be asked to supply a value when leaving the ingredient field. See < MULTIPLY FIELD >. You have the option to add the value to the table. See < MYF.TBL > below for the common measurements. -10- 2) To specify an "ingredient" is actually a recipe, meal, or comment. Entering "SER" specifies this "ingredient " is another recipe. Entering "MLS" specifies this "ingredient " is a meal. Entering "CMT" specifies this "ingredient" is a comment (ignore it). If the recipe or meal file is referenced, the number in the QTY field is the number of servings to use. For example, entering 2 SER ITALIAN SAUCE in a spaghetti recipe informs the program to use 2 servings of ITALIAN SAUCE from the RECIPE FILE. The ITALIAN SAUCE recipe may be used by the LASAGNE recipe without entering the ITALIAN SAUCE ingredients over again. If the ingredients change in the ITALIAN SAUCE, then all recipes referencing ITALIAN SAUCE will reflect the change after an update. See < UPDATE NUTRITION >. Recipes may reference other recipes also referencing other recipes, but in each recipe, the total number of recipes referenced is limited to 10. Each recipe can have up to 200 ingredients in 10 sub-recipes. The MEAL file can reference recipes or ingredients, but not other meals. The PLAN file can reference recipes, ingredients, and meals, but not other plans. There is not a 10 recipe limit for the PLAN or MEAL file, since they may not reference themselves. << INGREDIENT FIELD >> The ingredient field references the ingredient, recipe, or meal as specified in the measurement field. If your entry is not found in the appropriate file, a message will be displayed and you may press Alt A to add the item; e.g., when entering a recipe name while planning a menu, and you are informed the recipe in not in the recipe file, press Alt A to enter the recipe file and add it. If you are not sure if an ingredient, recipe, or meal is in the file, or how it is spelled, Press ^G to Get a listing and select from it. Using ^G prevents duplicate ingredients. See < GET >. ^G prevents having "green onions," "gr onions," "green on," "green onion," and "grn onion" in the ingredient file. Until my wife knew this, she thought the computer couldn't remember green onions. ^L will locate only specific ingredients. If the measurement for an ingredient is "CMT", the program will not look for the ingredient in any file. << BLANK FIELDS >> The recipe and meal file will not accept blank ingredients before the last ingredient. If you delete an ingredient and it is not the last, you will be asked if you would like to delete just this one or all remaining ingredients. The easiest way to delete all ingredients in a recipe or meal record is to delete the first one and answer Yes to delete all remaining ones. << MULTIPLY FIELD >> The program needs to know the number by which to multiply the measurement in the recipe file to equal the ingredient file measurement. For example, butter is usually bought in pounds at the store, but may be measured by tablespoons in a recipe. It needs to know the number 32, for 32 TBS of butter in a pound. -11- Common conversion values are looked up in the program by reading values from the file MYF.TBL or looking at the volume Equivalents in the ingredient file. The multiply field is a hidden field automatically filled in if both measurements are the same or it can find the value MYF.TBL. If not, you will be prompted for the number after leaving the ingredient field with an option of adding it to the table or ingredient file for future reference. You should add it so the program knows the value for updating. In any case the program tells you what value was used through the bottom message line. << MYF.TBL >> The Conversion Table is in MYF4DATA.EXE. MYF.TBL contains the percent U.S. RDA for infant, child, adult, and pregnant/lactating woman. These values may be changed if there are any updates from the government. MYF.TBL also contains the volume-to-volume and weight-to-weight conversion values. MYF.TBL is scanned for the the value matching the measurements. I.e., "cup" and "qt" would yield a 4 for 4 cups in a quart. Volume-to-weight conversions are ingredient dependent. There may be 4 cups in a pound of flour, but 5 1/3 cups in a pound of oatmeal. The program will then look in the ingredient file for the volume or other (unit) equivalent before again scanning the table, if it can't match the measurements. See < VOLUME EQUIVALENTS >. If you find the value the program used is unacceptable, press ^R to reject it, and you may then enter the value yourself. If you enter the value yourself, you have the option of adding it to the table or ingredient file for future reference. MYF.TBL is an ASCII file. Use the non-document mode in your word processor to browse or modify it. The instructions for changing it are in the file. This is where to change values and abbreviations. The following abbreviations are common in MYF.TBL: TSP=teaspoon; TBS=Tablespoon; CUP; PNT=pint; QT=quart; HD=head GAL=gallon; OZ=ounce; LB=pound; PKG=package; SL=slice; STK=stalk; BOT=bottle; CL=clove; BCH=bunch; DOZ=dozen; 6PK=6 pack; " "=each; Note: If the cost or nutritional value of the record is obviously wrong, but has no errors, the multiplier of one or more ingredients is probably off. List the record with the show multiplier option under records in the Pull Down Menu. << VOLUME EQUIVALENTS >> Volume-to-weight conversion values are ingredient dependent. Place the volume equivalent values in the ingredient file for the particular ingredient and measurement. If the main measurement for oatmeal is pounds (lb), and there are 5 1/3 cups of oatmeal in a pound, enter 5 1/3 cup after volume equivalent. The "Other" equivalent field is usually used for units as in 3 bananas in a lb, but may be used for any alternative equivalent value. -12- << DISPLAY NUTRITION >> Nutritional information and cost: To display nutritional information or cost per serving of a recipe, meal, or plan, use the display nutrition option under records on the Pull Down Menu or press ^N. The percentages for fat, protein, and carbohydrates are of total calories, not grams. See < NUTRITION >. Vitamin and mineral percentages are U.S. RDA. Displaying nutrition can be done any time in the recipe, meal, or plan files. This is especially useful when changing ingredients or quantities to see instantly what effect the change has on the cost or nutrition. See settings under MYF of the Pull Down Menu to set exactly what nutrients are displayed. The cost displayed in the recipe upper-right corner is for the whole record. Negative values indicate errors. When records are added or updated in the file, the nutritional information and the cost is figured using the latest information in the ingredient file. If an error occurs, the cost field will display a negative number. The number to the right of the decimal point is the ingredient number, the number to the left has the following meaning: -1 = Cannot find the ingredient record. -2 = Cannot find the recipe record. -3 = Error in referenced recipe. -4 = Recipe is referencing itself or referencing another recipe referencing this one (circular reference). -5 = There are more than 10 total calls to other recipes in this recipe and all referenced recipes. -6 = Cannot find a conversion value for a measurement. -7 = Cannot reference a meal in the recipe or meal file. Do not worry about remembering this. Pressing ^N will explicitly state what the error is, and where it occurred. The plan file will not consider unknown ingredients as errors, but as comments. This lets you to enter "leftovers", etc. << FIELD NUTRITION >> When editing a plan, meal, or recipe, the nutrition for one field may be displayed by using display field nutrition under Fields on the Pull Down Menu or Alt N. Place the cursor in the quantity, measurement, or ingredient field of the item to display; e.g., if the first item in a recipe is "2 cup milk." Put the cursor on any of the 3 fields and press Alt N. Nutrition will then be displayed for 2 cups of milk. Pressing Alt N on "3 SER lasagne" will show nutrition for 3 servings of the recipe lasagne. << UPDATE NUTRITION >> When records are added or updated in the recipe, meal, or plan file, the nutritional information and the cost is figured using the latest information in the ingredient file. If the cost or nutrition of an ingredient is changed, then all the recipes, meals, and plans referencing this ingredient will need to be updated. This can be done by selecting "UPDATE INFORMATION" under files on the Pull Down Menu. If any nutritional or cost information was changed in the ingredient file, a reminder about updating is displayed. Exchanges may also be refigured under "UPDATE Information". See < EXCHANGES >. -13- << GET >> ^G (or ^L for LOCATE) When in the ingredient field, press ^G to see all the records already in the referenced file. ^G with "SER" in the measurement field will Get all the recipes. ^G with "MLS" in the measurement field will Get a list of all the meals. See < MEASUREMENT FIELD >. Pressing ^L in the ingredient field will only display the items containing the word in the ingredient field. See < LOCATE > below. Use the arrow keys, PageUP, PageDown, ^PageUp, ^PageDown, Home, End to move the highlight. Press <Ret> (mouse LB) to select an item, <Esc> to return without a selection. To start the display at a particular letter or record, enter a few letters first. E.g., to display the page starting with the T's, enter "T" then press ^G. USE ^G or ^L TO KEEP THE INGREDIENT FILE VOID OF DUPLICATES! << LOCATE >> ^L Any time the screen showing items to select from is displayed, such as after a ^Get or ^Find, the display may be qualified. To reduce the choices displayed, press ^L. Enter a qualifying string, then only the ingredients containing the name entered, will be displayed. E.g. press ^L, enter "MILK", and only the items containing "MILK" in the name will be shown. ^L is not case sensitive and ^L may be repeated. << LOOK >> You may take a look at an ingredient, recipe, or meal by pressing Alt L, while in the choice screen, like after a ^G, ^L, or ^F. << INGREDIENT FILE >> Adding ingredient records can be done directly or when editing the recipe or meal file and the ingredient is not in the file. When editing a record in the ingredient file, be careful about modifying the name, as all recipes referencing the old name will not know the new name. All fields other than the name field in the ingredient file are optional. The full name as described by the USDA is supplied in the description field. To make the shopping list easy to read, enter the measurement in units the item is purchased in; e.g., for milk, use GAL. Use Volume Equivalents for items normally bought by weight and called for in recipes by volume. See < VOLUME EQUIVALENTS >. << SUPPLIER AND SECTION >> The program outputs the shopping list categorized by the supplier and section fields. Use ^G to Get other supplier and sections already in use. You may wish to bring home the store directory available at most markets and use the section field for the aisle or location in the store. << ING COMMENT FIELD >> The comment field is for your use. Some people use it to specify a brand name or coupon buy. The database comes with the USDA nutrient database number in the comment field. Ingredient comments are displayed with the shopping list. << ING MEASUREMENT >> following are common abbreviations in MYF.TBL: TSP=teaspoon; TBS=Tablespoon; CUP; PNT=pint; QT=quart; HD=head GAL=gallon; OZ=ounce; LB=pound; PKG=package; SL=slice; STK=stalk; BOT=bottle; CL=clove; BCH=bunch; DOZ=dozen; 6PK=6 pack; " "=each; -14- << NUTRITION >> and cost fields - INGREDIENT FILE Enter the cost, grams of fat, protein, carbohydrates, vitamins, minerals, and exchanges per unit of measurement as specified in the measurement field. E.g., bread has LB in the measurement field. If one slice of bread has 10 grams of carbohydrates and there are 20 slices in a pound (LB), enter 200 for carbohydrates. If the information is supplied in a different measurement, enter it as is, then multiply the information. Vitamins and minerals may be entered by percent RDA. To do this just add "%" to the end of the number. E.g., enter "10%" for 10 percent RDA of a vitamin or mineral. The value will then be computed according to the RDA setting (infant, child, adult, or pregnant/lactating), then automatically filled in. Adult is the normal setting, but this may be changed under MYF, setting, on the pull down menu. The percent RDA values listed on the jars of Baby food are for infant. See < PERCENT RDA >. Note: The nutritional values listed in the database are for the edible part, exclusive of refuse. I.e., The nutrition for chicken is per lb without the bones. Also: The percentages listed after Fat, Carbohydrate, and Protein, are the percentage of calories obtained from the item. Combined percentages add up to approximately to 100. Why does 2% milk show 35% fat? The fat percentage of on the carton is figured using weight of fat vs. total weight. This includes water, etc. The 35% fat listed in the program means 35% of the total calories were obtained from the fat. << EXCHANGES >> The exchanges are an additional nutritional guide and are computed using the information from the carbohydrates, protein, and fat grams, their ratios, based on a method developed by the Diabetes Education Center, Minneapolis, MN. Normally, exchanges are automatically computed. The program will fill out the exchanges very accurately. The meat exchanges are figured for lean, medium, and high fat, and any excess fat between the categories is put into the fat exchange. A bread exchange is exactly equal to a fruit and vegetable exchange. The program figures out which exchange to use by the ratios of protein, carbohydrate, and fat. The exchanges always add up to the right calories, although they may not fall in the exact category you expected. If auto calculation of exchanges is not desired, this may be toggled off in the PDM (MYF, CUSTOM SETTINGS, NUTRITION). You may update all the exchanges of all ingredients by selecting "UPDATE INFORMATION" under files on the PDM. See < Update INFORMATION >. Exchange values used are from the Exchange List for Meal Planning developed by the American Diabetes Association, Inc., and the American Diabetic Association: Exchange Calories Carb(g) Protein(g) Fat(g) ----------------------------------------------------------------- MILK (non-fat) 80 12 8 - VEGETABLE 28 5 2 - FRUIT 40 10 - - BREAD 68 15 2 - FAT 45 - - 5 MEAT (Lean) 55 - 7 3 MEAT (Med fat) 78 - 7 5.5 MEAT (Hi fat) 100 - 7 8 -15- << MULTIPLY INFORMATION >> Multiply Record is used to double, triple, or divide a recipe, meal, plan, or ingredient. Pick MULTIPLY RECORD under records on the Pull Down Menu, then enter a number (real or integer) to multiply the whole record by when prompted. For full recipes (0 QTY), the program looks up the servings in the recipe file and uses that number. In the ingredient file, MULTIPLY RECORD is used to change a measurement. If an ingredient is measured in OZ, the cost and all the nutritional information will have to be multiplied by 16 to change to LB. A new measurement and multiply field will be displayed on line 23. Enter a new measurement, then the number to multiply all the information. If the new measurement is QT and the old is OZ, then enter 32. You may reduce the measurements by multiplying by a fraction. Be sure all the information is correct before multiplying. If auto fill is on, new exchange values will also be computed. << CONVERT >> Version 3 and version 4 files are the same format. Version 2 recipe and ingredient files may be converted to version 4 files. Version 2 ingredient files do not carry any vitamin or mineral information, so I suggest converting only your recipes. To do this, invoke MYF (version 4) in the directory with the version 2 data files. Edit the the ingredient file (under Files on the PDM). You will first be asked if you would like to convert the ingredient file, then the recipe file. After you convert either or both exit MYF (Alt X). Copy the converted file(s) (.DAT and .KEY) to your version 4 MYF directory. E.g., "copy ing*.* \MYF4" for the ingredient files, or "copy recipe.* \MYF4" for the recipe files. Note: use the name of your directory, not necessarily \MYF4. If you converted the recipe file, but not the ingredient file, be sure to match the ingredient names in your recipes to the ingredient file, then use UPDATE (below "files" on the PDM). Note: INGRED.DAT version 2 file must be present to invoke the convert utility. Version 2 files are renamed with an extension of .V2. E.g., INGRED.DAT becomes INGRED.V2. << RECIPE FILE >> A recipe in the recipe file is made up of ingredients from the ingredient file and/or other recipes. For the cuisine field enter the type of food; e.g., Mexican, Italian, American, etc., or use it for a comment field. Recipes may be sorted by cuisine. Use ^G (GET) when in this field to get a listing of cuisines already in the file. This will help keep the field "clean." The recipe file has an import ASCII file feature. See < IMPORT ASCII RECIPES >. << DIRECTIONS >> Normally, only the top line of the directions is visible when editing a recipe. Pressing return in the quantity field with no entry will move to the direction field. All 16 lines will then be visible and a mini editor with word wrap is invoked. You may delete whole lines (F3) or replace the line (ShF3), You may also join lines by by using Del at the end of a line, or "<-" at the beginning of a line. The commands and keys are at the bottom of the screen. The mouse may be used to move the cursor and "Control ]" is used to enter the "degree sign". Be sure to have an IBM or compatible printer to print the "degree sign". Press <Esc> or use the mouse to edit other parts of the recipe. -16- << MEAL FILE >> Meal records consist of recipes and/or ingredients. Meal records are used to combine multiple recipes to make up a meal for use in the plan file. The meal file is similar to the recipe file, but has only one comment line vs. 16 lines of Directions. Meals cannot reference other meals. The category field may be used to categorize the meals by breakfast, lunch, or dinner, etc. ^G (Get) in the category field will display a list of categories already in use. << PLAN FILE >> Each plan record consists of the meals, recipes, and ingredients of a weekly menu. They are categorized by day (breakfast, lunch, and dinner), with an area for extra items. You may output the shopping list or all recipes used for a particular plan. See < ENTERING INGREDIENTS > for more information. << START DAY >> The start day may be changed at any time in the plan file by selecting "Pick Start Day" under planning on the Pull Down Menu. << SHOPPING LIST >> The output from a plan can be a summary of the plan, with complete recipes, a shopping list, or any combination. When outputting a shopping list, you will be asked if you would like to add to the list or start a new one. By adding lists, plans may be combined into one shopping list consisting of many weeks. You will also be asked if you would like to deduct the ingredients from "IN STOCK", the field in the ingredient record showing the current inventory. This would subtract the quantities from the inventory and only those total quantities larger than the inventory would be shown on the list. Not deducting the ingredients would show all items used in the plan on the shopping list. If all items in the ingredient file have 0 inventory (as supplied), choosing to deduct from stock would output the same list. If nutritional information is to be displayed when planning a menu, the accumulated total for each day will be listed after the last recipe of the day. Also a grand total for the whole list will be outputted at the end. The percent of RDA in the grand total is divided by seven to give you a daily average. Although intended to be a menu planner, the program may also be used for counting the number of calories consumed earlier. Ingredients may be deleted or quantities changed on the shopping list by selecting "Delete Ingredients From List" under planner on the PDM. This is useful if you want to cross items off the list. A new list may then be outputted by selecting "Refigure List After Deletion" on the PDM. NOTE: using next record and previous record when deleting items moves in shopping list order, by Supplier, then Section, then Alphabetically. << PLAN COMMENT FIELD >> The plan file contains a short comment field to describe the plan. Also in the plan file if an ingredient is not found, it is assumed to be a comment. If you happen to be going out or having leftovers, just enter "going out" or "leftovers" as an ingredient. -17- << GENERAL INFORMATION >> << HELP >> F1; or MSMouse - right button. Help is available almost any time by pressing F1 or the right button of the mouse. The program loads MYF.DOC (this file) in the browse utility starting at the help section corresponding to where in the program F1 was pressed. Context sensitive HELP is also available in the PULL DOWN MENU. HIGHLIGHT the item of interest and press F1. You may look at any other part of the documentation using Page Up, Page Dn, ^PgUp, ^PgDn, ^Find, etc. Press <Esc> to exit help. << PROMPTED INPUT >> If the program needs further information, or a decision from you, a selection box is shown on the screen. Valid responses are displayed underneath the question. There are three ways to choose. 1) Use the arrow keys to highlight your pick and press <Ret>. 2) Enter the first letter of the answer (for Escape, press <ESC>). 3) Use the mouse by pressing the left button on the answer desired. << MESSAGES >> The program displays information on the message line, line 25. << RECORD EDITING >> Adding and Modifying Records The name field must be filled in for every record and it must be unique. Duplicate names in the same file are rejected. The program will not let you to leave the name field if it is blank or a duplicate. The program allows an option to delete the current entry if the first character is alphanumeric. See < DEL ON FIRST CHAR >. There is on need to explicitly save the modifications made to a record. All changes are saved upon leaving the record. To abandon the current modifications, press <Esc>. You will be asked for confirmation. This will give you the option to return to the state the record was in at the last save. Certain options are not always applicable at all times; i.e. you may not delete(^D) a record when adding, since it is not in the file in the first place. Also, next and previous record are not used when adding records. << OUTPUT >> All information in all the files may be directed to the screen, printer, disk or any combination of these. The output may be re-directed to your choice of device until you are done. Information may be changed when outputting to screen, then redirected to the disk or printer. Use Listing Files, under Files on the Pull Down Menu. Output may be listed as complete records, as a summary, or with a template file (see < OUTPUT BY TEMPLATE >). They may have complete nutritional information and be sorted by field. Files can be listed by high or low fat, protein, carbohydrate, calorie, cost, alphabetical, vitamin, mineral, etc. Fat, protein, or carbohydrate listings may be sorted by grams or percentage. Files may also be listed using only records from the last query (see < QUERY >). Be sure there is enough disk space, 5-100K, depending on the file and quantity of information, to create sorting keys and temporary files. When the computer is processing , output may be suspended by pressing F1 (HELP) or aborted by pressing <Esc>. -18- OUTPUT OF << INVENTORY >> and << CONVERSION VALUE >> The value of the ingredients "In Stock" (an inventory) may be listed under the ingredient file options (which is under File, List). The normally hidden table multiplier field may also be listed. This is useful when a record's nutritional information or cost is obviously wrong. HINT: To list only specified recipes, or meals, make a plan containing them and output the recipes in plan. << LIST BY ING >> Actually a quick query. Recipes may be listed by those containing a specified ingredient. Any recipe containing any part of the specified ingredient will be listed. E.g., to list all recipes containing beans, enter "beans" when prompted for a specified ingredient. If the recipe contains the ingredient it will be included in the list. Burritos, which contain "pinto beans" would be included in this example. All sub recipes will also be searched. << OUTPUT BY TEMPLATE >> When outputting by template, the data may be in any form, with any fields, and in any order. In other words you specify exactly how the record will look on output. This could be very useful for printing recipe cards on any size form available. You define a template file to show exactly how to write the data. The program will read this file in, substitute the variables, and output the selected recipes to the screen, disk, or printer. Six template files are provided for you for a guide. Complete instructions are in the template files on how to set up the form and how to specify the data in the records. No form feeds are written by the program when outputting by template. You may place form feed and or other printer control characters in the template files and save them under different names. TEMPLATE.ING is for the ingredient file, TEMPLATE.RCP is for the recipe file, TEMPLATE.ML is for the meal file, TEMPLATE.PLN is for the plan file, TEMPLATE.FRT and TEMPLATE.BCK are an example of a recipe card (front and back). You may use the built in editor to modify these files. See < OUTPUT TEXT FILE >. << SCREEN OUTPUT >> When output is directed to the screen, a mini-editor is used to page through the output with the ability to change it. This editor is perfect for small changes and files under 85K bytes. Larger files can still be viewed, but if they are modified and saved, they will be truncated. You can tell if the file is too big to modify by the "out of memory" display at the end of the file. You may install your own editor and use it when displaying the output to the screen. See < USER EDITOR >. These commands are available under "Editor" on the PDM, to help you learn them as you work. Summary of commands: Key: Action: Arrows Move Cursor PageUp, PageDown Move by Page ^PageUp, ^PageDown Top file, Bottom file Insert key Toggle Insert/Overstrike mode ^F, F2 Find, (case insensitive) F3, ^F3 Delete line, Undelete line Home, End Begin line, End of line Mouse Left button moves cursor <Esc> Leave editor with option to save -19- << DISK OUTPUT >> If you choose D for Disk, you will then be prompted for a file name (20 characters max). If the file exists, a confirmation will be made to be sure its ok to overwrite it. The program will not insert form feeds as defined in the lines/page when outputting to disk. << PRINTER OUTPUT >> The printer port is set up as LPT1 with an IBM compatible at 66 lines/page. These may all be changed under MYF-CUSTOMIZE-PRINTER on the PDM. When output is directed to the printer it will use these settings. See < INSTALL PRINTER >. Individual records may be printed by pressing Ctrl P while editing the recipe, meal, or plan file. Nutritional information will be included if nutrition is on. << QUERY >> Qualifying search of a data file. Querying a data file will find all the records meeting a certain criteria. Finding all the recipes over 30% fat, or all the meals over 1000 calories that have casserole in the name, is easy. To query a file, select FILES from the PDM and choose QUERY under the file you wish to query. If this is not the first query for the file, you have the option to create a new query, or add to, or subtract from, the last query. Adding and subtracting queries will allow infinitely complex criteria to qualify on. For example, suppose you want to find all the recipes that are between 20% fat and 40% fat. First query for greater than 20% fat. Be sure to enter the "%" in the fat field or else the program will think you mean 20 grams. Then query again, SUBTRACTING from this query, which means to use only records from the last query, and select less than 40% fat. For the opposite affect, those records under 20% or over 40% fat, create a new query and select those records less than 20% fat. Then query again, ADDING to this query those records over 40% fat. You may keep qualifying on the last query, adding more records from the data file, or subtracting records from the query. Note ADDING to the query will never make the query smaller, and SUBTRACTING will never make the last query bigger. Next an input screen will be shown. This is where you may input the values you wish to qualify the search on. The non numeric string fields, like the NAME, CATEGORY, SUPPLIER, MEAS, and INGREDIENT will qualify as true if any part is contained in the record. Entering "CASSEROLE" in the name field will find all the records with casserole in the name. This is not case sensitive. The INGREDIENT field will only locate an ingredient, it will search recipes, meals, or plans recursively. This means it will only find ingredients, not the name of recipes in a meal or plan, or the name of meals in a plan. There are operators for COST, INVENTORY, BASIC NUTRITION, VITAMINS, MINERALS, AND EXCHANGES. Only two values are allowed, G for Greater than, or L for less than. There is also an AND/OR field to specify if all the criteria entered must be met, or if only one item will qualify the record. This applies to all items that are not left blank. To find all recipes containing milk and cheese, enter milk in one ingredient field and enter cheese in the other, select an A in the AND/OR field. Press <Esc> to leave the screen and start the query. To find all the ingredients with at least some vitamin A, enter 0 in the vitamin A field. Leave all fields blank that you wish to ignore. Querying the file creates a special key file, and writes the names of the records qualifying. For further output, list the file from the last query. See < OUTPUT >. -20- << KEY FILES >> The key file informs the program where to look in the data file for a record. If the key is missing or corrupted, it can be reconstructed from the main data file. See < I/O ERRORS >. The ingredient data file has two key files. All key files have the extension ".KEY". << DATA FILES >> The data files contain the actual information in a file. If a data file is not found in the default directory the program will ask to create a new one. You may have many data files of the same name in separate directories or disks. The fastest way to delete all records in a file is to delete the data file at the DOS level. Data files can hold a maximum of 32,650 records and have the extension ".DAT". << MERGING DATA FILES >> Adding unique records into one file. All files of similar type may now be joined easily. This can be done by record or file. This way you may trade recipes or ingredients without having to retype the information. Merging does not work on reminder files, or when adding records. Explanations follow for adding by record (1) or file (2). 1) Adding by record lets you to pick the records to merge. To add a record from one file to another, edit the source file. Press Alt E on the records you wish to export to the destination file. You will be asked for the destination directory. The source record will be added as long as the name is unique. 2) Adding by file will automatically add all records with unique names. A log file is written of all records added. This option is under FILES for each file on the PDM. << IMPORT ASCII RECIPES >> ASCII (text) recipe files can be read in using the import option on the PDM (FILES-RECIPE-IMPORT). This will allow you to exchange recipes from other programs that have a different format than MYF. First you need to set up the template description file that tells the program where and what order the values are arranged in the file. Do this by editing IMPORT.RCP. Use the output file option under MYF if you do not have your own ascii (text) editor. The instructions in the file should be followed closely. The program will read each recipe in, assign the fields as you defined in IMPORT.RCP, and display the recipe on the screen for two seconds. You will then be asked if you would like to add this to the recipe file. Pressing <Esc> at this point will display the recipe again for another two seconds. After a decision is made, the next question asks if you would like to continue confirming each recipe. If you press <Esc> at this point no more recipes will be read in. If you press N no more confirmations of the remaining recipes will be made. All recipes that are not already in the recipe will be added. After the importing is complete, a log file will be outputted. << FILE COLORS >> Following is then color key as originally supplied: GREEN = Ingredient File PURPLE = Recipe File GRAY = Meal File LIGHT BLUE = Plan File RED = Reminder File BLUE = PDM and Messages BROWN = Background for all data entry of records Monochrome monitors will use reverse video in place of brown. File colors may be changed or reset to ORIG (above) under Customize. -21- << SYSTEM INFORMATION >> << HARDWARE REQUIREMENTS >> One drive (hard drive recommended), 512K of memory, and DOS 2.0 or higher is required for the program to run. On a floppy drive system use one drive for the program, one for the data. This program will greatly benefit from a disk cache program. << MICROSOFT MOUSE >> or compatible, is supported as follows: LEFT BUTTON: Used to move the cursor, answer questions, or if on the top line to invoke the pull down menu. Questions may be answered by clicking on the desired answer. RIGHT BUTTON: Used to invoke help. PRESSING BOTH BUTTONS: Is equivalent to pressing the <Esc> key. ANY BUTTON: will work for "Press any key to continue". << MONOCHROME MONITOR - COLOR CARD >> If you have a monochrome monitor with a color card, use BW80 as the first parameter to suppress the color. E.g. "MYF BW80". If a command line parameter is also desired, place it second. E.g. "MYF BW80 R" will directly edit the recipe file in black and white mode. << FILES ON DISK >> INSTALL.EXE - the program to extract MYF and install it. README.MYF - contains the abstract and system requirements. VENDOR.DOC & FILE_ID.DIZ - Descriptions for Disk Vendors & SYSOPS. The following Archives are self-extracting: MYF409.EXE contains program(V 4.09) & documentation files (*.DOC). MYF4DATA.EXE contains the data with American measurements (*.DAT). MYF4DATM.EXE contains the data with Metric measurements (*.DAT). MYF4KEYS.COM contains the key files for the data (*.KEY). MYF4_UPD.COM contains the table and template files (TEMPLATE.*, IMPORT.RCP, MYF.TBL). << BACKING UP >> Backup the data files (*.DAT), key files (*.KEY) and the table file (MYF.TBL) file regularly. The key files can be reconstructed from the data files. If a data file is recovered from backup, be sure to recover to corresponding key file(s) or rebuild the file. I/O errors will occur if the key file does not correspond to the data file. << I/O ERRORS >> and rebuilding the key files: I/O errors can occur if the disk is full, a power outage hit when writing to the disk, or other unforeseen errors occurred. Most of your data is probably OK. Rebuilding the key files should remedy the problem. Key files can be rebuilt by selecting the rebuild option under MYF from the Pull Down Menu. << CONFIG.SYS >> Be sure your CONFIG.SYS file has the command "files=20" (30 on an AT) as the program may open up to 12 files at once. Reboot after making any change to CONFIG.SYS. -22- << REMINDER FILE >> The reminder program is a utility designed to help remember dates. The reminder program plays without respect to the year. Messages can be run annually or deleted. A birthday would be an example of an annual message, whereas a doctor's appointment would be deleted after the end time. Never forget a birthday, anniversary, or appointment again! The reminder file consists of starting and ending dates, a message, and an Annual or Delete field. The program can play reminders at any time. To play them during boot up, edit your "AUTOEXEC.BAT" File and include the following two lines: CD \MYF4 (or to the MYF directory) MYF Y (Y will plaY the reminders and exit.) << DATE FIELDS >> Enter the month and day in which this message is to start and end. Use numbers for months; e.g., use 12 for December. The message will play if the current date is between these times. << ANNUAL OR DELETE >> Entering "A" means you want this message to play ANNUALLY, every year between the start and end dates. Your anniversary, your mother's birthday, first of the month payments, etc., would be annual messages. Enter "D" to delete the message after the end date. A doctor's appointment or any other 1 time reminder would be a message to mark for deletion. When the current date is after the end date and the message is marked for deletion, it will be deleted the next time it is played. "D" messages currently playing will have a "P" in this field, for playing. "D" records will only be deleted once they have played. << MESSAGE FIELD >> Enter the reminder message to play between the start and end date. << FINDING REMINDERS >> Reminder records are keyed by the start date. Next, previous, and find records move by start date. To Find a record when editing the reminder file, press ^F or F2, and enter the month and day of the start date in numerals. E.g. Entering 0602 will goto the first June 2 record. If there is no June 2 record, it will go to the next one. << REGISTRATION >> << HOW TO REGISTER >> Under MYF on the pull down menu. Press <Ret> to display the registration input form. Enter your name, address, and answer Y/N to the questions about ordering the database, out of country, disk size, and any discounts that apply. A metric database is available, answer that question with an "M" for METRIC. Press <Esc> to output the form. -23- << TUTORIAL >> Learn by example! For many people, plowing through documentation is a difficult way to learn. The following is a step by step process of adding a new recipe to the recipe database to help people who learn easier by example. Although by no means comprehensive, this example will give you the idea of the program, picking up the shortcuts and tricks will follow later. Instructions for using the pull down menu (PDM) and the short cut keystroke method are included. The short cut keystroke method follows the PDM method in brackets[], and replaces everything listed previously up the the F10 key used to invoke the PDM. NOTE: the symbol <Ret> means the Return key or Enter Key on the keyboard, do NOT type the letters Ret. Also, Alt R means hold down the Alt key and press R, ^G means hold down the Cntl Key and press G. <Esc> means press the Escape Key. 1) Assuming MYF is installed in the directory of your choice, enter "MYF" from the DOS prompt to begin the program. 2) Invoke the PDM by pressing F10. At this point you may highlight any item of interest and press F1 to get help pertaining to the highlighted item. Press <Esc> to exit help. After you have exercised HELP, use the arrow keys to show the items under "Files", highlight "Edit Recipe", press <Ret>, OR [press Alt R]. You will see the first recipe in the file. 3) To get a blank form, using the PDM press F10, show items under "Records", highlight "Add New", press <Ret>, OR [press "Insert" on the keypad]. A blank form is presented with the cursor in the name field. 4) Enter "Stove Top Casserole" for the name, press <Ret>, enter "American" for the cuisine, press <Ret>, enter "8" for servings, press <Ret> and you are now ready to fill out the ingredients. 5) The first ingredient to be entered is 1 pound of ground beef. Enter "1", press <Ret>, Enter "lb", press <Ret>, Enter "gr" and press ^G (Hold the Cntl key down press G). All the ingredients will be presented and the highlight will be at the first "Gr" listing. Highlight "GROUND BEEF,REG,RAW" and press <Ret>. You will now be back to the recipe ready to enter the next ingredient. The use of ^G to get an ingredient from the ingredient file eliminates duplication of ingredients caused by spelling an ingredient slightly different each time. 6) Next enter "1/2" or ".5", press <Ret>, press <Ret> again, enter "ONION", press ^G, highlight "ONIONS, RAW", press <Ret>. 7) Next enter "1", press <Ret>, enter "clv", press <Ret>, and an unrecognized measurement message will appear. Enter "GAR", press ^G, highlight "GARLIC,RAW", press Alt L to take a quick look at GARLIC. Note it shows 151 cl in a lb in the Other measurement, Press <Ret> twice. You will then be prompted to enter the value for how many clv in a lb. Press <Ret>, then UpArrow, <Ret> again, change "clv" to "cl". Press <Ret> twice. The program could not find "clv" in the information for GARLIC, but did understand "cl". -24- 8) Next enter "2", press <Ret>, enter "cup", press <Ret>, enter "MILK", press ^L (Locate), highlight "MILK,WHOLE,3.3% FAT", press <Ret>. ^L shows only the ingredients containing the string "MILK". 9) Next enter "0", press <Ret>, enter "ser", press <Ret>, enter "Ita", press ^G, highlight "Italian Sauce", press <Ret>. By entering "ser" in the measurement field, the program looked for Italian sauce to be a recipe, not an ingredient. Entering "0" for the number of serving means to use a whole recipe. Alternatively, you may have entered the number of servings to use. 10) Next enter "1/3", press <Ret>, enter "tsp", press <Ret>, enter "ORE", press ^G, highlight "OREGANO,GROUND", press <Ret>. 11) Next enter "1/2", press <Ret>, enter "cup", Press <Ret>, enter "CHEESE", press <Ret>. A message will be displayed stating "CHEESE" is not in the ingredient file, press Alt A to add." You may wish to add it, but if it may already be in the ingredient file. To go back and look, press UpArrow, <Ret> twice, then ^L to locate all cheese, highlight "CHEDDAR CHEESE", press <Ret>. 12) Next enter "1", press <Ret>, enter "CMT", Press <Ret>, enter "This is good", press <Ret>. You have just entered a comment that the program will ignore. 13) Press <Ret> again. Sixteen lines are provided to enter the directions. Enter the following: "Brown meat, saute onions, drain. Add tomato sauce and milk. Simmer. Add pasta. Stir continuously. Reduce heat to warm. Grate cheese and add to sauce. Cook for 30 - 45 minutes at 350 degrees". You may press ^] to enter the degree sign instead of the word "degrees". Press <Esc> to exit directions. 14) Now print the record, using the PDM, press F10, show items under "Records", highlight "PRINT", press <Ret>, OR [press ^P]. You will then be prompted for a multiplying value. Enter 2. 15) This recipe is now done. Press "Home" to view the first recipe in the file. To look up this recipe, invoke the PDM by pressing F10, use the arrow keys to show items under "Records", highlight "Find", press <Ret>, OR [press F2]. Highlight "Stove Top Casserole" and press <Ret>. To multiply the recipe and retain the value, press F10, select "Multiply Record Qtys" under "Records". Enter a number, press <Ret>. Use a fraction to divide (e.g. 1/2). This recipe may now be used in other recipes, meals, or plans. << INDEX >> 2% Milk is 35% fat, 14 abandon modifications, 8, 17 abstract, see README.DOC active plan, 8, 16 alcoholic calories, 4 annual (reminder), 21 blank fields, 10 carbohydrates, 7, 12, 14, 18 change drive/directory, 5 cholesterol, 7 clear all remaining fields,10 clear field, 8 colors, original/setting, 20 common measurements, 15 comment field; ingredient, 13, recipe, meal, 9-10, plan, 16 conversion table, 3, 9, 11 copy record, 7 cost, 9, 11, 12, 14, 18 create new data file, 20 cuisine field, 14 data file, 14, max, 20 delete file, 19 delete record, 8 delete items on shopping list, 16 direction field, 14 disk full, 21 edible portion, 14 editor, 6,18 enhancements, see HISTORY.DOC exchanges, 4, 7, 14 fat, 4, 7, 12, 14 fatty acids 4, 7 field definition, 2, input 7 file, 2 find record, 8, 22 find by ingredient, 4, 18 floppy drives, 21 fractional values, 9 get item (^G), 13 glossary, 2 grams, 4, 12, 14, 18 hidden multiply field, 11 i/o error, 19, 21 importing ascii recipes, 20 index file, see key file ingredient field, 2, 10 ingredient path, 6 install settings, 5-7 introduction, 2 inventory 4, 16 listing, 18 key files, 20 keystrokes, summary, 8 list files, see output locate specific ing (^L), 13 look, 13 list recipe by ingred, 4, 18 measurement field, 9, 13 merging data files, 20 message field, 22 minerals, 4, 7 modifications, 5, 17 multiply ingred info, 15 MYF.TBL, see table name field, 9 number conversion error, 9 nutritional fields, 4 nutritional information, 4, 7, 12, 14, (by grams or percent, 18) output, 4, 17-19 output text file, 5 overstrike, 9 overwrite, 18 PDM - pull down menu, 5 planner, 16 percentage, prot,4, fat,12, carb,14, output,18 percent RDA, 4, 8, 11, 12, 14, 16, 18 printer, 4,19, port, IBM, lines/page, 7 quantity field, 9 query, 19 RDA, see percent RDA above rebuild, 7, 20 recipe, file, 15, import, 20 recipe example, 23 record, 2 refigure shopping list, 16 refuse, 14 registration, 22 reminder file, 22 saturated fatty acids, 4, 7 screen output, 4, 18 section field, 4, 13 servings, 9, 10, 12 shopping list, 8, 16 significant digits, 6 sodium, 4, 7 sorting, 18 source of nutrition, 4 start day, 8, 16 supplier field, 4, 13 table, 3, 9, 11, 13 tutorial, 23 update cost, nutrition, 7, 12 updating meals, plans, recipes, 7, 12 user defined fields, 8 user editor, 6 user name, 5 vitamins, 4, 7 volume equivalents, 11