Recipe Nutrient Analysis: Best practices for calculation and chemical analysis

"Recipe Nutrient Analysis" is a step-by-step guide of best practices to determine the nutrients in recipes and provides a collection of resources you won't find anywhere else. Industry veterans Catharine Powers and Cheryl Dolven partnered with a team of uniquely qualified registered dietitians who specialize in nutrient calculations to share their knowledge and experience. The resource is a "must have" for everyone who calculates the nutrients in recipes - especially cookbook authors, food writers and editors and professionals analyzing recipes for restaurants or other food service venues. This book, which is the first and only of its kind, fills a void in the food and nutrition community. Recipe Nutrient Analysis serves as a "how to" guide for calculated analysis, and creates a foundation for standards of practice in this area.