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READNUT2.DOC March 7, 1986
NUTRIENT'S DOCUMENTATION
&
USER'S GUIDE
(Part 2 of 2)
(C)Copyright 1986 Robert F. Savryk
All Rights Reserved
PRINT: A FOOD/FOODFILE/ANALYSIS
---------------------------------------------------------------------
6 - PRINT: A FOOD/FOODFILE/ANALYSIS
On selecting #6 from NUTRIENT's MENU, this screen is displayed:
---------------------------------------------------------------------
PRINT SCREEN
PRINT OPTIONS:
1 - FOOD(s)
2 - FOODFILE
3 - FOOD INTAKE ANALYSIS
Choose a number please
F1 HELP F10 EXIT
---------------------------------------------------------------------
FOODS
-----
You have entered the PRINT routine which will print three options.
The first option will print a single food and its nutrient data, or
print a food group.
1 - FOOD(s)
Selecting the #1 option of PRINT SCREEN will produce this screen:
---------------------------------------------------------------------
PRINT FOOD(s)
PRINT a:
1 - FOOD
2 - FOOD GROUP
Choose a number please
F1 HELP F10 EXIT
---------------------------------------------------------------------
1 - FOOD
On selecting #1 of PRINT FOOD(s), this message is displayed:
ADJUST PRINTER TO TOP OF PAGE
(press ENTER key)
If you align your printer paper to begin printing at its top, then
press the ENTER key, you will see this screen:
_____________________________________________________________________
PRINT FOOD(s) -33- NUTRIENT
PRINT FOOD(s) (cont'd)
---------------------------------------------------------------------
PRINT A FOOD
Enter Food Number to print (0 to end) ?
F1 HELP F10 EXIT
---------------------------------------------------------------------
Key-in a valid Food No. and press ENTER. The printer will then
print the PRINT A FOOD heading including: nutrients, Food No., Food
Description, and Units followed by the food just entered:
---------------------------------------------------------------------
*** PRINT A FOOD *** |ENERGY|CARBO|PROTN|TOTAL| ...
| | | | FAT | ...
|-kcal-| -g- | -g- | -g- | ...
---------------------------------------------------------------------
| ALC |FIBER|CHOLE| MUN | ...
FOOD| FOOD | FOOD | OHOL | |STROL| FAT | ...
NO | DESCRIPTION | UNIT | -g- | -g- |-mg- | -g- | ...
---------------------------------------------------------------------
700 BANANA/RAW 1 AVG 105 27 1.2 .55
0 .57 0 .05
---------------------------------------------------------------------
The screen above is only a partial replication of the prinout.
To describe the PRINT A FOOD printout, look at the nutrient names.
Some are abbreviated, such as protein which is printed as PROTN, and
monounsaturated fat as MUN FAT. Immediately below the nutrient name
is the unit of the nutrient, such as kcal for kilocalorie, g for
gram, mg for milligram, and mcg for microgram. Items are arranged
in vertical columns, the food number 700 below the heading Food No.,
BANANA/RAW below FOOD DESCRIPTION, 1 AVG below FOOD UNIT, which is
the unit the food is stored in the database (1 AVG, 10 EACH, 1 OZ,
etc.), and the nutrient value for the food unit of the food
described is printed below its respective nutrient name. Notice
that each food has nutrient values stacked one above the other in
pairs. For instance, ENERGY (Food Energy) which is 105 kcal is
above ALCOHOL, which is 0 g (grams), and 1.2 grams of protein is
above 0 milligrams of cholesterol.
On the screen, the cursor will return to the line:
Enter Food Number to print (0 to end) ?. You can continue entering
food numbers, and they will be printed out with the description and
nutrient data below the previous entry. If you want to End PRINT A
FOOD, then stop entering food numbers and simply enter a 0 (zero).
You will then be returned to the PRINT SCREEN 3-option menu. However
2 - FOOD GROUP
On selecting #2 of PRINT FOOD(s), this screen is presented:
_____________________________________________________________________
PRINT FOOD(s) -34- NUTRIENT
PRINT FOOD(s) (cont'd)
---------------------------------------------------------------------
PRINT FOOD GROUP
1 - DAIRY/MILK 5 - PROTEIN/MEATS
2 - VEGETABLES 6 - OILS/FATS
3 - FRUITS 7 - SWEETS
4 - BREADS/STARCHES 8 - COMBINATION
9 - MISC/OTHER
Choose a number
F1 HELP F10 EXIT
---------------------------------------------------------------------
ENTER the number of the Food Group you want printed. The only
acceptable numbers are from 1 to 9. These nine food groups and
their respective subgroups are listed in APPENDIX E; therefore,
only the DAIRY/MILK group and its subgroups will be presented here.
1 - DAIRY/MILK
On entering #1 of the PRINT FOOD GROUP screen, you will see a
screen of the subgroups of the DAIRY/MILK group:
---------------------------------------------------------------------
PRINT DAIRY/MILK
1 - NONFAT
2 - LOW FAT
3 - HIGH FAT
4 - ENTIRE DAIRY/MILK GROUP
Choose a number
F1 HELP F10 EXIT
---------------------------------------------------------------------
On selecting numbers 1 or 2 or 3, you will see this message:
Please Wait ... Sorting Food Group
Which means that NUTRIENT is alphabetically sorting the food group
of your choice. Its progress will be displayed by the messages:
1/2 done ...
3/4 done ...
Then the message:
ADJUST PRINTER TO TOP OF PAGE
(press ENTER key)
_____________________________________________________________________
PRINT FOOD(s) -35- NUTRIENT
PRINT FOOD(s) (cont'd)
will be displayed so you can position your paper to begin printing
the food group at the top of the page. On pressing ENTER, your
screen will display the heading of the subgroup chosen. And the
printer will print the foods that represent a subset of the
DAIRY/MILK group, which if #1 was chosen, in part will look like
this:
NONFAT DAIRY/MILK
GROUP FOOD DESCRIPTION FOOD NO. GROUP FOOD DESCRIPTION ...
---------------------------------------------------------------------
DN MILK/NONFAT/INST/DRY 683 DN MILK/SKIM ...
DN ... ###
DN ...
Of course the number of foods printed depends on the number of
foods in that subgroup currently in the database. On the printout,
the DN found under the GROUP heading represents the Food Group
DAIRY/MILK (D) and its subgroup NONFAT (N); therefore, the 2-letter
food group code is DN, for NONFAT DAIRY/MILK. These food group
codes are further described in the ADD A FOOD routine, and APPENDIX
E. The ### is the symbol we have used to represent where you will
find the FOOD NO. in the listing. Once printing is complete, notice
the prompting question at the bottom of the screen.
Continue PRINT Routines (Y or N) ?
This message will be seen when either the end of the subgroup or the
entire food group listing has been reached. Press Y to return to the
PRINT SCREEN 3-option menu; press N to return to NUTRIENT's MENU.
4 - ENTIRE DAIRY/MILK GROUP
However, if you previously chose #4 of the PRINT DAIRY/MILK screen,
you will receive a printout similar to the listings representing the
subgroups, but it will include the entire food group.
The HELP and EXIT routines are available with the main PRINT
SCREEN, PRINT FOOD(s) screen, and each FOOD GROUP screen.
FOODFILE
--------
2 - FOODFILE
Selecting the #2 option of PRINT SCREEN will produce this message:
Please Wait ... Sorting Foodfile ...
NUTRIENT is now alphabetically sorting the entire FOODFILE. The time
to complete this task depends on your system and the current size of
the database. For a database of 700 foods, my system using a RAM
disk will do this sort in about 10 minutes. This is the longest
WAIT you will encounter, and it need be done only once. This sort
can be done in the DISPLAY routine also. While sorting, NUTRIENT
will give you a progress report:
_____________________________________________________________________
PRINT FOODFILE -36- NUTRIENT
PRINT FOODFILE (cont'd)
1/4 done ...
1/2 done ...
etc...
When the sort is complete, this message is displayed:
ADJUST PRINTER TO TOP OF PAGE
(press ENTER key)
Since the printout of the FOODFILE will use 64 of 66 lines of each
page, it is important to align the paper in the printer near the top
of the page. After adjusting the printer, press ENTER and the
screen will display, PRINT FOODFILE during its printing. Each page
will contain 5 columns of 60 foods each. A partial page looks like
this:
FOODFILE
FOOD DESCRIPTION NO.| FOOD DESCRIPTION NO.| FOOD DESCRIPTION ..
---------------------------------------------------------------------
ABALONE/RAW 782| BEEF/CHUCK RST/CKD 671| CAKE/PND/LOAF/ ....
ACEROLA/JUICE 920| BEEF/CLUB STEAK/CKD 285| CAKE/POUND ........
ACEROLA/RAW/FRUIT 231| BEEF/CORNED/COOKED 694| CAKE/SPONGE/10" ...
The current 700 food database will require 2 1/2 pages. Once you
have a printout of the FOODFILE, as you ADD foods to the database,
be sure to write in the newly added food and its Food No.. After
adding a large number of foods, you might want to rePRINT the
FOODFILE (enter the PRINT routine from NUTRIENT's MENU to do this).
The foods can easily be located since they are in alphabetic order.
Once you find the food description you want, use its Food No. in the
following routines: ADD A FOOD, DELETE A FOOD, CHANGE A FOOD,
DISPLAY A FOOD, AND PRINT A FOOD.
Once the FOODFILE has been printed, this message is displayed:
END OF SORT
Continue PRINT Routines (Y or N) ?
Pressing Y will return you to the main PRINT SCREEN 3-option menu.
Pressing N will exit you from the PRINT routines and display
NUTRIENT's MENU.
FOOD INTAKE ANALYSIS
--------------------
3 - FOOD INTAKE ANALYSIS
Selecting #3 from the main PRINT SCREEN menu produces the message:
ADJUST PRINTER TO TOP OF PAGE
(press ENTER key)
Once you have positioned the paper for printing to begin at its top,
press ENTER and this screen is displayed:
_____________________________________________________________________
PRINT FOOD INTAKE ANALYSIS -37- NUTRIENT
FOOD INTAKE ANALYSIS (cont'd)
---------------------------------------------------------------------
PRINT FOOD INTAKE ANALYSIS
Please enter the following:
NAME (First Last):
---------------------------------------------------------------------
You have entered the PRINT routine's FOOD INTAKE ANALYSIS option.
If NUTRIENT has already analyzed an individual's diet, that person's
diet analysis can be printed out after making two entries. First,
enter the individual's NAME as it was first entered for the FOOD
INTAKE ANALYSIS.
DATE (MM-DD-YY):
Second, enter the DATE that was first entered for that individual's
FOOD INTAKE ANALYSIS. Press ENTER after both entries. If the NAME
or DATE are not correct, that is, if they have not been entered as
first entered to produce the analysis, this message is displayed:
FOOD MAN's file not found. Try Again.
FOOD MAN is used to represent the individual's name you would enter.
The message will be erased, and another NAME & DATE can be entered.
If just before entering the DATE, you notice an error in the NAME,
by pressing ENTER the cursor will return to NAME for correcting.
After correcting, press ENTER and then again key-in the DATE.
If the NAME & DATE combination are correct, the analysis will be
printed in four parts, which are abbreviated below.
PART 1: DAILY INTAKE
FOOD INTAKE ANALYSIS
FOOD MAN Age (yrs): 37 Height (in): 72 Frame: medium
Intake Date: 01-01-86 Sex: male Weight (lb): 165 WtRange: 157-170
---------------------------------------------------------------------
*** FOOD INTAKE ANALYSIS *** |ENERGY|CARBO|PROTN|TOTAL| SAT |....
1 DAY(s) | | | | FAT | FAT |....
|-kcal-| -g- | -g- | -g- | -g- |....
---------------------------------------------------------------------
| UNITS | ALC |FIBER|CHOLE| MUN | PUN |....
FOOD| FOOD |-------| OHOL | |STROL| FAT | FAT |....
NO | DESCRIPTION | EATEN | -g- | -g- |-mg- | -g- | -g- |....
---------------------------------------------------------------------
969 CHEESE/CHEDDAR 1 OZ 342.0 1.1 21.3 28.2 18.0 ....
3.000 0.00 0.0 90.0 7.8 0.8 ....
---------------------------------------------------------------------
700 BANANA/RAW 1 AVG 105.0 27.0 1.2 0.5 0.2 ....
1.000 0.00 0.6 0.0 0.1 0.1 ....
---------------------------------------------------------------------
DAY 1 TOTALS ---> 447.0 28.1 22.5 28.8 18.2 ....
0.00 0.6 90.0 7.9 0.9 ....
---------------------------------------------------------------------
Part 1 above prints the individual's personal data profile, and the
actual foods eaten by day, with their respective nutrient values for
the quantity eaten. The nutrient values are listed in columns.
_____________________________________________________________________
PRINT FOOD INTAKE ANALYSIS -38- NUTRIENT
FOOD INTAKE ANALYSIS (cont'd)
Each food has nutrient values stacked one above the other in pairs.
For instance, CHEESE/CHEDDAR's ENERGY (Food Energy) value which is
342.0 kcal (kilocalories) is above ALCOHOL, which is 0.00 g (grams);
and 21.3 grams of protein is above 90.0 milligrams of cholesterol.
The nutrient TOTALS for the DAY are arranged in the same way.
Notice also the column which includes the words, UNITS and EATEN.
Each food is listed in the database with a basic UNIT of measure.
For instance, for cheddar cheese it is 1 OZ, and for banana it is
1 AVG. Now the quantity of the food EATEN by the individual is some
fraction or multiple of this basic UNIT. So, if you look at CHEESE/
CHEDDAR again, and then the UNITS/EATEN column, you see 1 OZ over
3.000. This means that the quantity of cheddar cheese eaten was
1 OZ times 3.000 (1 x 3), or 3 OZ. Therefore, all nutrient values
to the right of UNITS/EATEN are for the quantity 3 ounces.
PART 2: NUTRIENT SUMMARIES
SUMMARIES
*********************************************************************
---------------------------------------------------------------------
*** FOOD INTAKE ANALYSIS *** |ENERGY|CARBO|PROTN|TOTAL| SAT |....
1 DAY(s) | | | | FAT | FAT |....
|-kcal-| -g- | -g- | -g- | -g- |....
---------------------------------------------------------------------
| UNITS | ALC |FIBER|CHOLE| MUN | PUN |....
FOOD| FOOD |-------| OHOL | |STROL| FAT | FAT |....
NO | DESCRIPTION | EATEN | -g- | -g- |-mg- | -g- | -g- |....
---------------------------------------------------------------------
1 DAY AVERAGE INTAKE 447.0 28.1 22.5 28.8 18.2 ....
0.00 0.6 90.0 7.9 0.9 ....
RECOMMENDED DIETARY ALLOWANCES 2604 60.0 ...............
(RDA) 300 ...............
PERCENT of RDA 17.2 37.5 ...............
30.0 ...............
*** RECOMMENDED RANGES Sodium: 1100-3300 Potassium: 1875-
PERCENT of TOTAL CALORIES: Carbohydrate 25.13/Protein 20.13/Fat 57.89
FATTY ACID RATIO (Polyunsaturated:Saturated) = 0.05
CALCIUM:PHOSPHORUS RATIO = 1.4
*********************************************************************
Part 2 above is the summary or final analysis of the person's food
intake. It summarizes 7 pieces of information. First, the AVERAGE
INTAKE of nutrients for 1, 2 or 3 days. Second, the RECOMMENDED
DIETARY ALLOWANCES (RDA) for that person. See the glossary for a
definition of the RDA. Third, the PERCENT of RDA which is simply
the AVERAGE INTAKE divided by the RDA, or what percentage of the RDA
nutrients were consumed daily. Fourth, the RECOMMENDED RANGES list
the safe and adequate ranges of certain nutrients for which there is
little information to base allowances. Fifth, the PERCENT of TOTAL
CALORIES lists the percentage of the total calories as carbohydrate,
protein, fat or alcohol. Sixth, the FATTY ACID RATIO is a ratio
comparing two types of fat important in human nutrition. See the
glossary for an explanation. And seventh, the CALCIUM to PHOSPHORUS
RATIO which is probably more important to growing children, but will
nonetheless be useful to your dietitian.
_____________________________________________________________________
PRINT FOOD INTAKE ANALYSIS -39- NUTRIENT
FOOD INTAKE ANALYSIS (cont'd)
PART 3: INTAKE GRAPH
This graph is a quick way to review a person's nutrient intake as a
percentage of the RDA. See the DISPLAY graph above.
PART 4: LOW or HIGH INTAKES
This part of the analysis lists all nutrients analyzed and found to
be low or high in the dietary of the individual. It is in a brief
narrative form.
Once the analysis is printed, this message is seen on the screen:
PRINT another analysis (Y or N) ?
This is the prompt line of the PRINT FOOD INTAKE ANALYSIS screen.
Selecting N will return you to the PRINT SCREEN 3-option menu; Y
displays:
ADJUST PRINTER TO TOP OF PAGE
(press ENTER key)
After pressing ENTER, the initial prompt is again displayed:
Please enter the following:
NAME (First Last):
Enter another person's NAME to print another Food Intake Analysis.
Or to return to the PRINT SCREEN 3-option menu press the ENTER key.
_____________________________________________________________________
PRINT FOOD INTAKE ANALYSIS -40- NUTRIENT
HELP
---------------------------------------------------------------------
This documentation/User's Guide might be considered help or helpful;
however, for those who refrain from reading such things, or in case
you simply forgot something, there are HELP screens available during
program execution. They are accessed when F1 HELP is displayed at
the bottom of a particular screen. Simply press function key F1,
then a brief narrative explanation of the major screen features you
are currently using will be displayed. These are available only to
the user supporters. And may I add, those who have found NUTRIENT
useful, and can appreciate the work that went into its development,
we THANK YOU for your support. It is people like yourselves who
make USER SUPPORTED software possible, and push forward microcomputer
developments, and wider user accessibility and acceptance.
UNRECOVERABLE ERRORS
-------------------- Your kidding, NUTRIENT isn't foolproof, even
indestructible, and user-proof like so many adds claim about the
expensive commercial software? That's right friend, although we
have some built-in safeguards, it is not user-proof. If you press a
wrong key, that is, you respond to "Choose a number please" by
ENTERing a letter, than you may get a syntax error. If so,
1. Clear the screen by pressing Ctrl-Home: press the control (Ctrl)
key and while still holding it down, press the Home key.
2. Type the word RUN, then press ENTER.
This will restart NUTRIENT.
If you do come across any errors or bugs that are clearly our fault,
or any ideas for improvement of NUTRIENT, please respond by writing
to us at the address on page 3 of this documentation. We encourage
feedback, in order to know what you the user want, and thereby
improve our software.
PRINT ROUTINE
------------- Selecting #6 of NUTRIENT's MENU will not produce the
PRINT routine as expected, if you do not have PRINTNUT.BAS on your
disk. This is a routine which prints to your printer: individual
foods and their nutrient composition; all the foods in a Food Group,
or a subgroup of that major group (currently in your database); the
entire FOODFILE of Food Descriptions with their Food Numbers; and a
comprehensive 4-part Food Intake Analysis on any individual's diet
that NUTRIENT analyzed. This file is available only to those
contributing $35.00 to the support of NUTRIENT.
EXIT
---------------------------------------------------------------------
This is the end my friend, where you hang it up for the day, and
NUTRIENT returns control to you. On choosing #8 from NUTRIENT's
MENU, the function keys will be reprogrammed to their original IBM
BASIC commands, NUTRIENT will be cleared from memory, BASIC's OK
prompt will appear, then you can continue in BASIC with another
program. We at Nutrition Quest hope you have found NUTRIENT useful.
_____________________________________________________________________
HELP/EXIT -41- NUTRIENT
BEHIND THE SCREENS
---------------------------------------------------------------------
NUTRIENT'S UNSEEN WORK
----------------------
It appears that NUTRIENT simply takes two types of data entry
(Personal Data & Food Intake Data), and compares it to a standard.
However, it does this for the entire life cycle, from infancy to old
age. Many programs that do dietary analysis, treat everyone as an
adult, with only an adult's standard for nutrient requirements. In
fact, these programs may use the average American male, weighing 154
pounds as the standard. This has its drawbacks as well as hazards.
A child's nutrient needs are not equal to the adult male. To read a
printout indicating your child needs more protein, may burden you
with unnecessary concern and expense. Concern, if you feel your not
meeting your child's nutrient needs; and expense, if you try to buy
more protein foods which are generally our highest priced foods.
Regarding personal data, NUTRIENT takes this data and places the
individual into one of 22 population groups by age and sex; a weight
group by age, sex, height and body frame; an energy expense group by
age, sex, height and weight; and/or a height/weight group, if a
child, by age, sex, height and weight.
Now it can be recognized that NUTRIENT strives for accuracy in
matching the individual to the appropriate nutrient recommendations.
However, NUTRIENT can only be as accurate as your input. So, when
entering personal data and food intake data, be as precise as
possible.
PROTEIN
------- The recommended protein calculation is based on current
weight, or ideal body weight. For a child, it is based on current
weight. However, this can be misleading if the child is over- or
underweight. As a result the protein recommended may be more than
he actually needs, or less than he needs if weight gain is necessary.
Therefore, consider the child's height and weight percentiles to
determine if he is truly over or underweight, to determine if the
protein recommended is appropriate. Better yet, consult your
Registered Dietitian for a reliable assessment. If the child is of
desired weight, the protein calculation is then accurate.
_____________________________________________________________________
BEHIND THE SCREENS -42- NUTRIENT
APPENDIX A
---------------------------------------------------------------------
FILE DESCRIPTIONS
-----------------
READNUT.DOC This is NUTRIENT's documentation and user's guide:
READNUT1.DOC + READNUT2.DOC. It can be read and printed either with
your word processor, or the TYPE and COPY commands from IBM DOS.
FOODFILE This is the food and nutrient database. You can
expand it by adding foods of your own choosing. Reliable databases
from which to choose your foods, can be found in APPENDIX G.
METRO.DAT This is the adult height and weight database, adapted
from the Metropolitan Life Insurance Company tables.
ENERGY.DAT This is the energy allowance database throughout
the life cycle, taken from: Food and Nutrition Board: Recommended
Dietary Allowances, 1980.
RDA.DAT This is the Recommended Dietary Allowances database.
It is the recommended average daily amounts of nutrients considered
adequate and safe for population groups in the U.S.. These
allowances are estimated to exceed the requirements of most
individuals in the U.S..
CHILD.DAT This file is a database of height and weight
percentiles for U.S. children between the ages of 1 month and 18
years. It's source: P. Hamill, 1979 (see bibliography).
NUTRIENT.BAS This is the main program; all other files are opened
or chained to from this one. It contains: directions, which can be
bypassed; the main menu; plus the following routines: food intake
analysis, add a food, delete a food, change a food, and exit routine
which restores the original function key values, and clears memory.
DSPLYNUT.BAS This file is chained to from NUTRIENT, and will
display a food, group of foods, the foodfile, or food intake
analysis graph.
PRINTNUT.BAS This file is also chained to from NUTRIENT, and will
print a food, group of foods, the foodfile, or 4-part food intake
analysis. The printed analysis is much more comprehensive than that
displayed. It is only available upon registration and receipt of the
suggested $35.00.
SORTNUT.BAS This is a sort routine file which is chained to when
displaying or printing a group of foods or the foodfile.
HELPNUT.BAS This is a file of help routines which is accessed
by NUTRIENT interrupts using the function key F1. It is only
available upon registration and receipt of the suggested $35.00.
REMNUT.MRG This is a file of the source code remarks. If you
have the additional memory (~12K), you can merge them into the
NUTRIENT.BAS file. First, SAVE both files in ASCII format, then
MERGE REMNUT.MRG into the NUTRIENT program which should be in
memory. Refer to the IBM Basic manual for these two commands.
All files are distributed in a compressed binary format; therefore,
_____________________________________________________________________
APPENDIX A - FILE DESCRIPTIONS -43- NUTRIENT
FILE DESCRIPTIONS (cont'd)
they will require the ASCII format if you decide to MERGE them, or
use communications transfer.
_____________________________________________________________________
APPENDIX A - FILE DESCRIPTIONS -44- NUTRIENT
APPENDIX B
---------------------------------------------------------------------
TABLE OF EQUIVALENTS
--------------------
HOUSEHOLD MEASURES
(VOLUME)
1 gallon = 4 quarts = 8 pints = 16 cups
1 quart = 2 pints = 4 cups
1 pint = 2 cups = 32 tablespoons = 16 oz
1 cup = 16 tablespoons = 8 oz
1 tablespoon = 3 teaspoons = .5 oz
1 teaspoon = .165oz
1 liter = 1.06 quarts = 1000 milliliters
(WEIGHT)
1 pound = 16 ounces = 454 grams 1 ounce = 28.4 grams
FRACTIONS OF A UNIT
POUND GALLON QUART
1 lb = 16 oz 1 gal = 4 qt 1 qt = 2 pt
7/8 lb = 14 oz 7/8 gal = 3-1/2 qt 7/8 qt = 3-1/2 c
3/4 lb = 12 oz 3/4 gal = 3 qt 3/4 qt = 3 c
2/3 lb = 10-2/3 oz 2/3 gal = 10-2/3 c 2/3 qt = 2-2/3 c
5/8 lb = 10 oz 5/8 gal = 5 pt 5/8 qt = 2-1/2 c
1/2 lb = 8 oz 1/2 gal = 2 qt 1/2 qt = 1 pt
3/8 lb = 6 oz 3/8 gal = 3 pt 3/8 qt = 1-1/2 c
1/3 lb = 5-1/3 oz 1/3 gal = 5-1/3 c 1/3 qt = 1-1/3 c
1/4 lb = 4 oz 1/4 gal = 1 qt 1/4 qt = 1 c
1/8 lb = 2 oz 1/8 gal = 1 pt 1/8 qt = 1/2 c
1/16 lb = 1 oz 1/16 gal = 1 c 1/16 qt = 1/4 c
PINT CUP TABLESPOON
1 pt = 2 c 1 c = 16 Tbsp 1 Tbsp = 3 tsp
7/8 pt = 1-3/4 c 7/8 c = 14 Tbsp 7/8 Tbsp = 2-1/2 tsp
3/4 pt = 1-1/2 c 3/4 c = 12 Tbsp 3/4 Tbsp = 2-1/4 tsp
2/3 pt = 1-1/3 c 2/3 c = 10-2/3 Tbsp 2/3 Tbsp = 2 tsp
5/8 pt = 1-1/4 c 5/8 c = 10 Tbsp 5/8 Tbsp = 1-7/8 tsp
1/2 pt = 1 c 1/2 c = 8 Tbsp 1/2 Tbsp = 1-1/2 tsp
3/8 pt = 3/4 c 3/8 c = 6 Tbsp 3/8 Tbsp = 1-1/8 tsp
1/3 pt = 2/3 c 1/3 c = 5-1/3 Tbsp 1/3 Tbsp = 1 tsp
1/4 pt = 1/2 c 1/4 c = 4 Tbsp 1/4 Tbsp = 3/4 tsp
1/8 pt = 1/4 c 1/8 c = 2 Tbsp
1/16 pt = 2 Tbsp 1/16 c = 1 Tbsp
FRACTION-DECIMAL EQUIVALENTS
7/8 = .875 3/8 = .375
3/4 = .75 1/3 = .33
2/3 = .66 1/4 = .25
5/8 = .625 1/8 = .125
1/2 = .5 1/16 = .0625
_____________________________________________________________________
APPENDIX B - TABLE OF EQUIV. -45- NUTRIENT
APPENDIX C
---------------------------------------------------------------------
FOOD INTAKE RECORD & WORKSHEET
------------------------------
DATE____________ NAME__________________________
FOOD NO.| FOOD DESCRIPTION | QTY EATEN
--------|-------------------------------------------|----------------
| |
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| |
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________|___________________________________________|________________
Food Description: include food type (nonfat, raw, uncooked, fresh,
etc.), and preparation method (fried, baked, boiled, etc.).
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APPENDIX C - FOOD INTAKE RECORD -46- NUTRIENT
APPENDIX D
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ABBREVIATIONS
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Food Descriptions: Nutrients:
BLD - boiled CARBO - carbohydrate
CKD - cooked CHOLESTROL - cholesterol
CND - canned MUN FAT - monunsaturated fat
DRN - drained PHOSPHOR - phosphorus
DRND - drained PROTN - protein
ENR - enriched PUN FAT - polyunsaturated fat
FRZN - frozen SAT FAT - saturated fat
GRD - ground VIT - vitamin
GRTD - grated
INST - instant
JC - juice
MFAT - medium fat
RST - roast(ed)
SHELLD - shelled
SHRD - shredded
SWT - sweet(ened)
SWTND - sweetened
SYR - syrup
SYRP - syrup
UNCKD - uncooked
UNSW - unsweet(ened)
UNSWTND - unsweetened
Units:
C - cup
G - gram
GAL - gallon
LB - pound
LG - large
MCG - microgram
MED - medium
MG - milligram
OZ - ounce
PC - piece
PCE - piece
PT - pint
QT - quart
SL - slice
SM - small
TBSP - tablespoon
TSP - teaspoon
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APPENDIX D - ABBREVIATIONS -47- NUTRIENT
APPENDIX E
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FOOD GROUPS
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The foods found in NUTRIENT's food database, FOODFILE, have been
identified by Food Groups and subgroups. NUTRIENT uses 9 major Food
Groups:
1 - DAIRY/MILK 5 - PROTEIN/MEATS
2 - VEGETABLES 6 - OILS/FATS
3 - FRUITS 7 - SWEETS
4 - BREADS/STARCHES 8 - COMBINATION
9 - MISC/OTHER
NUTRIENT uses subgroups for each Food Group:
DAIRY/MILK VEGETABLES FRUITS BREADS/STARCHES
1 - NONFAT 1 - NONSTARCHY 1 - VITAMIN A 1 - BREAD
2 - LOWFAT 2 - STARCHY 2 - VITAMIN C 2 - CEREAL
3 - HIGHFAT 3 - OTHER 3 - OTHER 3 - GRAINS
4 - PASTA
5 - OTHER
PROTEIN/MEATS OILS/FATS SWEETS
1 - LOW FAT 1 - ANIMAL 1 - BEVERAGES
2 - MEDIUM FAT 2 - VEGETABLE 2 - CAKES/COOKIES/CANDY
3 - HIGH FAT 3 - OTHER 3 - JAMS/JELLIES
4 - OTHER 4 - SWEETENERS/SYRUPS
5 - ARTIFICIALLY SWEET
6 - OTHER SWEETS
COMBINATION MISC/OTHER
1 - CASSEROLES 1 - ALCOHOL
2 - EGG/CHEESE DISHES 2 - BABY FOOD
3 - FAST FOODS 3 - DRINKS (UNSWEET)
4 - SANDWICHES & LUNCH FOODS 4 - CONDIMENTS/SPICES
5 - MEATS/POULTRY/FISH 5 - OTHER
6 - SOUPS/SALADS
7 - OTHER COMBINATIONS
NUTRIENT uses a 2-letter food group code for each food in FOODFILE.
See (ADD A FOOD) page 19 & 20 for instructions on this FOOD GROUP
coding. Foods are placed in the above groups and subgroups
according to two guidelines:
1. General Characteristics:
- fresh fruit & fruit juice = FRUITS group
- milk, cheese & yogurt = DAIRY/MILK group
- alcohol = MISC/OTHER group; includes: beer, wine (table &
dessert), distilled alcohol (gin, rum, rye, vodka, whiskey).
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APPENDIX E - FOOD GROUPS -48- NUTRIENT
FOOD GROUPS (cont'd)
2. Nutrient Values:
- meat & poultry & fish (high in protein) = PROTEIN/MEATS group
- BEEF/GROUND/LEAN (>20% fat) = PROTEIN/MEATS HIGH FAT subgroup
- margarine, butter, salad drsg., nuts* = OILS/FATS
* NUTS: although a good protein source (except chestnuts:
high carbohydrate), are generally 2X higher in fat.
- legumes (dry beans, peas & lentils) = PROTEIN/MEATS OTHER
because, although high in carbohydrate, they are high in
protein and low in fat.
APPENDIX F
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NUTRIENTS AND UNITS
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NUTRIENT UNIT DIGITS +
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Water ..................... g .......... 4
Food energy ............... kcal .......... 4
Protein ................... g .......... 3
Total fat ................. g .......... 3
Carbohydrate .............. g .......... 3
Crude fiber ............... g .......... 3
Calcium ................... mg .......... 4
Iron ...................... mg .......... 3
Magnesium ................. mg .......... 3
Phosphorus ................ mg .......... 4
Potassium ................. mg .......... 4
Sodium .................... mg .......... 4
Zinc ...................... mg .......... 3
Ascorbic acid ............. mg .......... 3
Thiamin ................... mg .......... 3
Riboflavin ................ mg .......... 3
Niacin .................... mg .......... 3
Vitamin B-6 ............... mg .......... 3
Folacin ................... mcg .......... 4
Vitamin B-12 .............. mcg .......... 3
Vitamin A ................. IU .......... 5
Vitamin E ................. IU .......... 3
Saturated Fat ............. g .......... 3
Monounsaturated fat ....... g .......... 3
Polyunsaturated fat ....... g .......... 3
Cholesterol ............... mg .......... 3
Alcohol ................... g .......... 3
+ DIGITS represents the number of digits allotted to a particular
nutrient. This count may include a decimal point if necessary.
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APPENDIX F - NUTRIENTS & UNITS -49- NUTRIENT
APPENDIX G
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BIBLIOGRAPHY
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Pending user-support ...
APPENDIX H
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GLOSSARY
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CALORIE The unit of energy measurement used in human nutrition is
the kilocalorie (kcal or 1000 calories). Although kilocalorie
(kcal) is the correct term, calorie is used most often. Food
Tables will list the calorie value (energy value) of a food as
FOOD ENERGY with its units expressed as KCAL.
Technically, 1 kilocalorie is the measure of heat energy necessary
to raise the temperature of 1 kilogram of water 1 degree
Centigrade.
CARBOHYDRATE The major energy source for human beings around the
world; that is starch and sugar. However, it is not the most
concentrated source of energy (calories). Bread, cereal, potatoes,
and noodles are examples of foods high in starch. Table sugar or
sucrose, and honey are examples of sugars.
DOUBLE BONDS A term in chemistry used to describe a type of bonding
between carbon atoms. For instance, the double bonds found
between the carbon atoms in fatty acids.
FAT This is actually a group of compounds, and important in human
nutrition. Fats are the most concentrated source of our calories.
They also carry certain vitamins, and help in the transport and
absorption of those vitamins in our body. The majority of our
fats and oils are comprised of 98 to 99 percent triglycerides.
Margarine, butter, vegetable oil, and salad dressing are major
sources of dietary fat. Meats contain varying amounts of visible
and invisible fats. Even whole grain cereals contain fat.
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APPENDIX H - GLOSSARY -50- NUTRIENT
GLOSSARY (cont'd)
FATTY ACID These are organic acids, also referred to as hydrocarbon
chains. They comprise the major part of the triglyceride, about
95 percent. They are often described by the terms saturated, and
unsaturated because of two characteristics: the number of carbon
atoms in the chain, and the amount of saturation with hydrogen.
FATTY ACID RATIO This is a comparison of the amount of saturated fat
to the amount of unsaturated fat in the diet. It is generally
recommended that saturated fatty acids (found in animal foods)
be reduced, while unsaturated fatty acids, including
polyunsaturated fatty acids (found chiefly in vegetable foods) be
maintained or increased. The recommended ratio of polyunsaturated
to saturated fatty acids in the diet is one to one (1:1).
GRAM (g) This is the basic unit of weight in the metric system.
Remember?! We're supposed to be changing over to this system.
MICROGRAM (mcg) One millionth of a gram. Yes indeed, some nutrients
such as vitamin B-12 are required by the body in very small amounts
MILLIGRAM (mg) One thousandth of a gram. You guessed it, milli-
means thousand.
NUTRIENT Webster's defines nutrient as to nourish; nutritious;
nourishing. In other words, anything of value as food, which
contains substances necessary to life and growth. These substances
are referred to as nutrients. They are classified as organic and
inorganic compounds and elements which include: proteins, fats,
carbohydrates, vitamins, minerals and water.
PERCENTILE Percent + ile. Percentile is a statistical term which
represents one value in a series of 100 groups. For instance, a
child's height might fall into the 67th percentile out of 100.
PROTEIN Protein is "of first importance" because it is essential to
all living organisms. It functions in the growth, maintenance,
and the repair of living tissues. Major food sources of protein
include: milk, yogurt, cheese, breads and cereals, meats, fish,
eggs, and poultry, beans, peas, lentils, and nuts.
RDA "Recommended Dietary Allowances are the levels of intake of
essential nutrients considered, in the judgment of the Committee
on Dietary Allowances of the Food and Nutrition Board on the basis
of available scientific knowledge, to be adequate to meet the known
nutritional needs of practically all healthy persons."
SATURATED Regarding fatty acids, they are considered saturated if
for their length they contain all the hydrogen they can hold, and
no double bonds.
TRIGLYCERIDE The main component of ordinary fats and oils. Their
chemical structure is comprised of glycerol and 1, 2, or 3 fatty
acids.
UNSATURATED Regarding fatty acids, they are considered unsaturated
if they contain one or more double bonds.
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APPENDIX H - GLOSSARY -51- NUTRIENT
ber 700 below the heading Food No.,
BANANA/RAW below FOOD DESCRIPTION, 1 AVG below FOOD UNIT, which is
the unit the food is stored in the database