Heidi McIndoo, MS RD

Apple A Day Nutrition

 

  Nutrition and Communications

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RECIPE ANALYSIS

I analyze recipes for Magazines, Cookbooks, Food Labels, Menus, and more.

Nutrition information can be provided in a variety of formats to meet your needs.  The two most popular are as a food label and as a listing of the specific nutrients you need.

Example 1: A food label (Nutrition Facts) based on FDA and USDA requirements

Example 2: The nutrition content of a recipe for any or all of the nutrients listed below.
Calories (kcal)
Cholesterol (mg)
Pantothenic Acid (mg)
Calories from Fat (kcal)
Water (g)
Calcium (mg)
Calories from SatFat (kcal)
Vitamin A - IU (IU)
Iodine (mcg)
Protein (g)
Vitamin B1 - Thiamin (mg)
 Iron (mg)
Carbohydrates (g)
Vitamin B2 - Riboflavin (mg)
Magnesium (mg)
Dietary Fiber (g)
Vitamin B3 - Niacin (mg)
Manganese (mg)
Soluble Fiber (g)
Vitamin B6 (mg)
Molybdenum (mcg)
Total Sugars (g)
Vitamin B12 (mcg)
Phosphorus (mg)
Monosaccharides (g)
Biotin (mcg)
Potassium (mg)
Disaccharides (g)
Vitamin C (mg)
Selenium (mcg)
Other Carbs (g)
Vitamin D - IU (IU)
 Sodium (mg)
Fat (g)
Vitamin D - mcg (mcg)
 Zinc (mg)
Saturated Fat (g)
Vitamin E - Alpha Equivalents (mg)
Omega 3 Fatty Acid (g)
Mono Fat (g)
Vitamin E - Alpha Tocopherol (mg)
 Omega 6 Fatty Acid (g)
Poly Fat (g)
Folate (mcg)
  Alcohol (g)
Trans Fatty Acid (g)
Vitamin K (mcg)
Caffeine (mg)