Food Processor manual - ESHA Research

FThe 

ood Processor 

Nutrition Analysis & Fitness Software 

esha 

RESEARCH 

Professional Nutrition Analysis Software & Databases 

®

The Food Processor ® 

Copyright © 2012-13w ESHA Research 

All rights reserved. No part of this publication may be reproduced, transmitted, 

transcribed, stored in a retrieval system, or translated into any language 

in any form by any means without the written permission of ESHA 

Research. 

Licenses 

Your license agreement with ESHA Research is enclosed. It authorizes the 

number of copies that can be made and the systems on which they may be 

used. Any unauthorized use or duplication of The Food Processor in whole 

or in part, in print, or in any other storage and retrieval system is forbidden, 

and violation is subject to penalties. 

Trademarks 

The Food Processor® is a registered trademark of ESHA Research. IBM is 

a registered trademark of International Business Machines. Windows is a 

trademark of Microsoft Corporation. Apple and Macintosh are registered 

trademarks of Apple Computer, Inc. All other trademarks or registered 

trademarks are the property of their respective holders. 

Printed in USA on recycled paper. 

ESHA Research 

Professional Nutrition Analysis Software and Databases 

Mail Address: PO Box 13028, Salem, OR 97309 USA 

Shipping: 4747 Skyline Rd S, Suite 100, Salem, OR 97306 USA 

Phone: (503) 585-6242 

FAX: (503) 585-5543 

Email: info@esha.com 

Website: http://www.esha.com

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Quick Start 

The Quick Start is is a bare-bones walkthrough of the basic 

functions of The Food Processor. 

Using the Program 

Creating a Person 

1. Click the Person icon and select New 

2. Enter Personal information. 

3. Select the options on the left side to familiarize yourself 

with those screens; 

4. Select OK to open the food entry screen. 

Creating a Diet Recall 

Creating a Diet Recall is the most fundamental operation you 

will perform in the program. You will do so by prompting the 

program to search for specific food items (Ingredients and 

Recipes) then enter the selected food into your list. 

To Search for an Food Item: 

1. In the Search for box, type the food item you wish to add 

to your list; 

Note: Database food item names are a maximum of 60 

characters long and use commas to designate more specific 

characteristics. 

Examples: Juice, tomato, w/o add salt, cnd 

Beef, bottom round roast, rstd, ¼” trim 

Squash, zucchini, w/skin, raw, slices 

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The Food Processor 

iv 

Add Days 

2. Press Enter on the keyboard to open the Select Recipe or 

Ingredient window. 

3. Double-click the item you wish to add to your Diet Recall. 

This opens the Modify Foodlist Item window. 

4. Type in a Quantity and select a Measure. Choose a Day 

and Meal if desired. 

5. Click OK. 

To create folders for each day 

• Right-click within the window. 

• Select Add Day. (Or go to Edit>Add Day) 

• Do the same for as many days as necessary. 

Continue adding foods in this manner until you have completed 

your Diet Recall. To easily enter foods into different Day or 

Meal folders, highlight the folder before searching. 

Analyzing your Diet Recall 

When you have completed your Diet Recall, you will want to 

see the nutrient analyses. 

To Analyze your Diet Recall 

• Click one of the Report icons to the left; 

For this Quick Start, we suggest selecting the Spreadsheet 

report. You will be able to see a breakdown of the nutrients in 

the Diet Recall. 

Comparing the Diet Recall to the Person 

You are now ready to compare the Diet Recall analysis to 

your Person’s nutrient recommendations. This will enable you 

to identify diet excesses and deficiencies. 

To compare the Diet Recall to the Person 

• Click on the Bar Graph icon to the left;

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If your comparison indicates an excess of a given nutrient, 

such as calories or fat, you may wish to view the Single 

Nutrient Report to see which foods contribute what amount of 

the selected nutrient. 

To view the Single Nutrient Report 

1. Click on the Single Nutrient button to the left; 

2. Select from the Select Nutrient to Analyze list which nutrient 

you wish to analyze. 

You may wish to take this time to look at the other available 

reports. 

Creating a Recipe 

Enter Notes 

To create a new Recipe 

1. Click the Recipe icon and select New 

2. Enter a name and number of servings for the Recipe 

3. Click on Finish to begin entering the Recipe’s ingredients. 

4. Search for and enter food items as you did for the Diet 

Recall. (see previous section) 

1. Click to place your cursor in the Notes field. 

2. Type Notes for the recipe. 

Printing your Recipe and its Analysis Reports 

1. Go to File > Print 

2. Select the Report sections and Reports you wish to print. 

3. Review how the printed reports look. You can change the 

look of the reports by changing colors, fonts, adding 

bitmaps, etc. (See Chapter 13 for more information.) 

4. Click OK. 

Entering Recipes into a Diet Recall 

1. Open the Person you created earlier. 

Quick Start 

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2. Type the name of the Recipe you just created into the 

Search for box 

3. Click Search. 

4. Select the Recipe 

5. Enter 1 serving. 

The Recipe will be added to the Diet Recall as a single line 

item. You can expand the recipe to display its ingredients 

using the plus sign (+) at the left of the recipe. 

Creating an Ingredient 

1. Click the Ingredient icon and select New. 

2. Enter a name and gram weight for your Ingredient. 

Note: if you enter an Ingredient name that is the same 

as an existing ESHA food item, the program will not let 

you save it. 

Another Note: ESHA code, creation date and modified 

date are automatically filled in by the program. The 

ESHA code only applies to foods already in the program’s 

database. 

3. Select Nutrients from the left. 

Entering Nutrient Values 

• You can enter as much or as little nutrient information as 

you wish. It is certainly more helpful to enter as much as 

possible, but it is not necessary. 

Values are entered in one of two ways – either by typing 

in the numeric value or the %RDI value (from, for 

instance, a nutrition facts panel). 

• Click OK. 

Saving Ingredients 

To save your Ingredient 

With the Ingredient screen displayed 

• Click the Save icon.

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Printing Ingredients 

Quick Start 

To Print an Ingredient 



2. Select which sections to print in the lower left-hand pane. 

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Contents 

USING THE PROGRAM – A QUICK GUIDE 

LICENSE ...............................http://download.esha.com/docs/license.pdf 

1. INTRODUCTION & WELCOME ............................................1-1 

Selected Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1 

Nutrient Components & Factors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-2 

About ESHA Research . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4 

About the ESHA Nutrient Databases . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-5 

Reliability of Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-6 

Research and Publication Permissions . . . . . . . . . . . . . . . . . . . . . . . . . . 1-6 

Changes in the Database, Program, and Manual . . . . . . . . . . . . . . . . . . 1-7 

2. INSTALLATION & SETUP....................................................2-1 

System Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1 

Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1 

3. WORKING WITH THE FOOD PROCESSOR.............................3-1 

Menu Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-1 

Tool Bar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-4 

Task Panel/Documents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-5 

Task Panel/Reports and ReportsPLUS . . . . . . . . . . . . . . . . . . . . . . . . . . 3-6 

Accessing Help . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-7 

4. TUTORIAL........................................................................4-1 

How to Use the Tutorial . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-1 

Lesson 1: Creating a Person and Diet Recall . . . . . . . . . . . . . . . . . . . . . 4-1 

Lesson 2: Creating a Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10 

Lesson 3: Creating an Ingredient . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-15 

5. THE PERSON...................................................................5-1 

Creating a New Person . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1 

Saving a Person . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-7 

Opening an Existing Person . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-8 

Previewing From Selection List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-9 

Printing Selection List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-10 

Exporting Selection List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-10 

Modifying a Person. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-10 

Printing Person Document . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-16 

Exporting Person Document. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-17 

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6. CREATING DIET RECALLS.................................................6-1 

Creating Folders for Different Days . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-1 

Searching for Food Items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-2 

Selecting Food Items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-3 

Additional Selection Window options . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-4 

Entering Quantity, Amount, Meals and Comments. . . . . . . . . . . . . . . . . . 6-5 

Entering Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-7 

Entering Foods for Different Days . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-8 

Saving Diet Recalls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-8 

Other Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-8 

7. EXERCISES......................................................................7-1 

Searching for an Exercise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-1 

Select Activity Window . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-2 

Selecting Exercises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-2 

Entering Duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-3 

Creating Folders for Different Days . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-4 

Other Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-4 

8. CLINICAL INFORMATION ....................................................8-1 

Entering Clinical Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-1 

Selecting Columns to View. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-6 

Modifying Clinical Items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-7 

9. ANALYZING DIET RECALLS AND RECIPES...........................9-1 

Analyzing for One Day vs. Many Days. . . . . . . . . . . . . . . . . . . . . . . . . . . 9-1 

Selecting Which Nutrients to Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-1 

Viewing More than One Report Onscreen . . . . . . . . . . . . . . . . . . . . . . . . 9-4 

Reports . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-4 

Label (Nutrition Facts Panel) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-12 

Label Object Properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-13 

Configure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-14 

Printing Reports . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-14 

Exporting Reports . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-15 

ReportsPLUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-16 

ReportsPLUS Preferences . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-18 

10. RECIPES .....................................................................10-1 

Creating a Recipe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-1 

Naming & Sizing a Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-1 

Entering Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-3 

Additional Select Food Item Window Options . . . . . . . . . . . . . . . . . . . . 10-6 

Entering Quantity, Amount and Comments . . . . . . . . . . . . . . . . . . . . . . 10-7

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Saving Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-10 

Modifying Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-11 

Scaling Recipe Ingredients. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-18 

Printing Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-19 

Exporting Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-19 

Opening Existing Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-21 

Previewing Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-21 

Entering/Appending Recipes into a Diet Recall . . . . . . . . . . . . . . . . . . 10-22 

11. INGREDIENTS ...............................................................11-1 

Creating a new Ingredient. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-1 

Entering Name and Gram Weight. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-1 

Entering Nutrient Values . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-3 

Entering Yields & Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-4 

Entering Costs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-6 

Entering Groups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-7 

Entering Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-8 

Saving Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-8 

Printing Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-9 

Modifying/Opening Existing Ingredients . . . . . . . . . . . . . . . . . . . . . . . . 11-10 

Previewing an Ingredient . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11-10 

Entering Ingredients into an Diet Recall or Recipe. . . . . . . . . . . . . . . . 11-11 

12. SEARCHES ..................................................................12-1 

Name/F8 Search. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-1 

ESHA Code/F8 Search. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-2 

User Code/F6 Search. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-3 

Nutrient/F5 Search . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-3 

Whole Word/Dot Search. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-4 

USDA Code/F11 Search. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-4 

Within Item Search . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-5 

Supplier Search . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-5 

Product Search . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-6 

Group Search . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-7 

Recipe Only/F7 Search . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-9 

User-added Ingredient Search . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-9 

Food Description Abbreviations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-10 

Recipe Analysis Using Yield Data. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-11 

13. PREFERENCES .............................................................13-1 

General Preferences. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-1 

Display Preferences . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-5 

Reports Preferences. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-6 

ReportsPLUS Preferences . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-11 

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Search Preferences . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-12 

Color Preferences. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-13 

Default Groups Preferences . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-14 

Label Object Properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-14 

14. DATABASE...................................................................14-1 

Modifying/Creating Database Items . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-1 

Deleting Database Items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-6 

Importing/Exporting Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-7 

Search and Replace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-8 

15. DATABASE UTILITIES ....................................................15-1 

Grant Access to User . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-1 

Working with the Database. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-2 

Working with Files. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-2 

Command Line Parameters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-3 

Enable/Disable Audit Trail. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-5 

16. ESHAPORT................................................................16-1 

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16-2 

Installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16-1 

Starting the Program. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16-2 

Exporting Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16-2 

Importing Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16-9 

Command Line Parameters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16-13 

17. ESHA SECURITY.........................................................17-1 

About ESHA Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-1 

Installing ESHA Security. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-3 

Opening ESHA Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-3 

How to Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-3 

Working with Users. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-3 

Working with Roles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-6 

Working with Security Groups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-10 

Configuring Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-13 

Testing User Access . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-13 

Exiting ESHA Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-14 

An Example . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-14 

Compatibility Notes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-16 

A. APPENDIX A - GUIDELINES FOR FOOD DATA ....................A-1 

The Food Database . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A-1 

Diabetic Exchanges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A-5 

MyPlate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A-6

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Contents 

Foods & Nutrients. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A-7 

Ratios & Indexes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A-8 

Conversions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A-10 

Conversion Factors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A-12 

Glycemic Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A-13 

Reference for the Clinical Components . . . . . . . . . . . . . . . . . . . . . . . . . A-15 

HACCP. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A-18 

B. APPENDIX B - NUTRITIONAL STANDARDS.........................B-1 

Recommended Calories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-1 

Adult Average Energy Needs per Activity Level . . . . . . . . . . . . . . . . . . . B-2 

Dietary Reference Intakes (DRIs) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-3 

U.S. and Canadian Recommendations for Nutrient Intakes . . . . . . . . . . B-4 

U. S. and Canadian Recommendations for Nutrient Intakes - DRI 

Upper Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-6 

U.S. and Canadian Recommendations for Nutrient Intakes - 

Macronutrients RDA/AI Values Per Day . . . . . . . . . . . . . . . . . . . . . . . . B-7 

U.S. Daily Reference Values (DRV) for labels . . . . . . . . . . . . . . . . . . . . . B-8 

U.S. Recommended Dietary Intakes (RDI) for Labels . . . . . . . . . . . . . . . B-9 

Nutrition Facts Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-10 

U.S. and Canadian Recommendations for Nutrient Intakes – 

Water and Electrolytes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-12 

EAR Values . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-13 

Canadian Reference Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-16 

Canadian Recommended Daily Intakes for Vitamins and 

Minerals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-17 

DRI Program Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-18 

DRI Calorie Formulas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-19 

C. APPENDIX C - TOPICS IN FITNESS....................................C-1 

Activity Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-1 

Body Mass Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-2 

Body Weight. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-5 

Calculating Desired Weight from Body Fat . . . . . . . . . . . . . . . . . . . . . . . C-6 

METS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-7 

D. APPENDIX D – INPUT FORMS..........................................D-1 

INDEX ..................................................................................I-1 

FOODS & CODES 

You can access the Foods & Codes document at: http://www.esha.com. 

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Chap01:Chap01.qxd 7/19/2012 3:45 PM Page 1-1 

Introduction & Welcome 

Selected Features 

C H A P T E R 1 

Congratulations on selecting The Food Processor . You now 

have at your disposal direct access to the most reliable nutrient 

analysis information on the market today. Thousands of nutritionists, 

dietitians and other health workers all over the world 

have used The Food Processor and other ESHA software to 

both simplify and perfect their work in the field of nutrition. 

• More than 47,000 foods from a variety of food groups, 

including specialty items, fast foods, name brand foods, 

frozen foods, and combination foods. 

• Intuitive, easy-to-learn user platform. 

• Diet tracking by day and/or meal. 

• Analysis for up to 163 nutrient components. 

• Cost entry for foods and ingredients. 

• Simple food item retrieval. You can search for foods by 

whole words, partial words or food codes. A preview window 

is available to instantly display the nutrient content, 

yields, notes, groups. 

• Group search, which allows you to narrow searches for 

foods to specific food groups. 

• Variety of analyses and printable reports that display nutrient 

content, food exchanges, costs, MyPlate values, fat 

and calorie percentage, compare Foodlists to nutrition 

goals, and much more. 

• The ability to analyze for a single nutrient component – 

any nutrient, weight, or other factors such as cost. 

• Exercise tracking based on METs. 

1-1 

Chapter 1


Chapter 1 


1-2 

• Unlimited database – add as many clients, ingredients or 

recipes as you want! 

• Report export capabilities compatible with Excel, Word 

and other spreadsheet and word processing formats. 

• Recommended nutrient intakes personalized for age, 

weight, height, gender, and activity level that can be modified 

for weight gain/loss or special diet needs. 

• The latest DRI standards. 

• Online help available at any time. 

• ESHA's excellent customer and technical support. 

• Client tracking – medications, contact information, etc. – 

available onscreen. 

Nutrient Components and Factors 

Basic Components 

Calories 

Calories from Fat 

Calories from Saturated Fat 

Water 

Ash 

Protein 

Fat-Total 

Cholesterol 

Carbohydrates 

Dietary Fiber 

Soluble Fiber 

Insoluble Fiber 

Sugar-Total 

Other Carbs 

Vitamins 

Vitamin A (IU) 

Vitamin A (RE) 

Vitamin A (RAE) 

Retinol 

Carotenoids 

Alpha Carotene 

Beta Carotene 

Beta Carotene Equiv. 

Cryptoxanthin 

Lutein & Zeaxanthin 

Lycopene 

Vitamin B1 Thiamin 

Vitamin B2 Riboflavin 

Vitamin B3 Niacin 

Niacin Equivalents 

Vitamin B6 

Vitamin B12 

Biotin 

Folate (Total) 

Folate (DFE) 

Pantothenic Acid 

Vitamin C 

Vitamin D (IU) 

Vitamin D (mcg)


Vitamin E (IU) 

Vitamin E (a -toco) 

Vitamin K 

Minerals 

Boron 

Calcium 

Chloride 

Chromium 

Copper 

Fluoride 

Iodine 

Iron 

Magnesium 

Manganese 

Molybdenum 

Phosphorus 

Potassium 

Selenium 

Sodium 

Zinc 

Saturated Fats 

4:0-Butyric 

6:0-Caprioc 

8:0-Caprylic 

10:0-Capric 

12:0-Lauric 

14:0-Myristic 

15:0-Pentadecanoic 

16:0-Palmitic 

17:0-Heptadecanoic 

18:0-Stearic 

20:0-Arachidic 

22:0-Behenic 

24:0-Tetracosanioc 

Monounsaturated Fats 

14:1-Myristoleic 

15:1-Pentadecenoic 

16:1-Palmitoleic 

17:1-Heptadecenoic 

18:1-Oleic 

20:1-Gadoleic 

22:1-Erucic 

24:1-Nervonic 

Polyunsaturated Fats 

18:2-Linoleic 

18:3-Linolenic 

18:4-Stearidonic 

20:3-Eicosatrienoic 

20:4-Arachidonic 

20:5-EPA 

22:5-DPA 

22:6-DHA 

Other Fats 

Omega 3 Fatty Acids 

Omega 6 Fatty Acids 

Trans Fatty Acids 

Amino Acids 

Alanine 

Arginine 

Aspartate 

Cystine 

Glutamate 

Glycine 

Histidine 

Isoleucine 

Leucine 

Lysine 

Methionine 

Phenylalanine 

Proline 

Serine 

Threonine 

Tryptophan 

Tyrosine 

Valine 

Sugars 

Monosaccharides 

Fructose 

Galactose 

Glucose 

Chapter 1 

1-3 

Chapter 1


Chapter 1 


1-4 

Disaccharides 

Lactose 

Maltose 

Sucrose 

Other 

Alcohol 

Caffeine 

Artificial Sweeteners 

Aspartame 

Saccharin 

Sugar Alcohols-Total 

Glycerol 

Inositol 

Mannitol 

Sorbitol 

Xylitol 

Organic Acids-Total 

Acetic 

Citric 

Lactic 

Malic 

Choline 

Taurine 

Other Factors 

Cost 

Protein Quality Index 

Exchanges 

Starch 

Other Carb 

About ESHA Research 

Vegetable 

Fruit 

1? mild 

2% milk 

Whole milk 

Lean meat 

Medium meat 

High fat meat 

Plant-based protein 

Alcohol 

Fat 

MyPlate Groups 

Grains 

Vegetable 

Fruit 

Dairy 

Protein foods 

% of Calories from 

Alcohol 

Carbohydrate 

Protein 

Fat 

Saturated Fat 

Monounsaturated. Fat 

Polyunsaturated Fat 

Other Fats 

Glycemic Index 

Glycemic Load 

ESHA Research started in 1981 and released its first program 

in 1984, after three years of research spent compiling our first 

database. 

In 1987, ESHA released The Food Processor II program for IBM 

and compatibles and for the Apple® II series of computers. A


Macintosh version was released in 1990, and a Windows 

version in 1995. In 1992, Genesis® R&D, a program for product 

development and nutrition labeling, was introduced to the food 

manufacturing and food research industries. In 1999, the 

National Recipe Association joined with ESHA Research to 

introduce the Nutrition Recipe Analysis, a program for recipe 

management. 

Today, ESHA Research is associated with many major forces in 

the health, education, medical research, and food manufacturing 

fields. We are honored by our affiliation with our customers 

and colleagues, and we will continue to work to provide the 

highest quality products to serve your needs. 

About the ESHA Nutrient Databases 

Chapter 1 

The nutrient information in your ESHA databases was compiled 

from the latest USDA data, manufacturer's data, and reference 

data comprising more than 2,000 sources. 

Missing values and errors are minimized with quality control 

reviews and our trained research staff. Today, the ESHA database 

has grown to over 48,000 foods and tracks 163 nutritional 

components. 

The Food Processor database contains more than 47,000 food 

items, including all the common items, brand name items, fast 

foods, baby foods and the Canadian Nutrient File. You can add 

an unlimited number of new records to these files. 

1-5 

Chapter 1


Chapter 1 


1-6 

Reliability of Data 

There can be many different nutrient values for a given food. 

Various factors influence the amounts of nutrients in foods. 

Among these are mineral content of the soil, diet of an animal, 

genetics of the plant or animal, the methods of analysis, differences 

in moisture content of samples, number of samples tested, 

and varying methods of cooking or preparing the food. 

As a result, even reliable sources will report different nutrient 

values for the same item. When the USDA reports a single 

value for a nutrient, that value is often the average of a range of 

data. Nutrient data should be viewed and used as a guide - a 

close approximation of the true nutrient content. 

To reduce missing and conflicting values, our staff researches 

thousands of additional sources: scientific journals and other 

publications, food composition tables from England and 

Canada, unpublished data from USDA and other research scientists, 

and information from other nutrient databanks. 

Extensive analytical data from food manufacturers is also compiled 

to build the nutrient database for brand name food items. 

Blanks in the ESHA database represent cases where there is 

either no available data or a lack of reliable data. A zero value 

means there is no nutrient content. 

Registered owners of The Food Processor are notified as periodic 

updates are made to the database. 

Research and Publication Permissions 

The ESHA databases are copyrighted. However, when you use 

the The Food Processor® program and the ESHA database, 

the resulting calculations are yours. 

We do, however, require that you give written credit in your 

reports and other publications. 

Per your End User License Agreement: 

“If the nutrition analysis or reports generated by the 

application are for public or published commercial 

purposes (e.g., books, brochures or web pages summarizing 

the nutritional content) the licensee will


include ESHA's Copyright and Trademark notification 

(e.g., “Powered by the ESHA Research Nutrient 

Database©” in the “About” section of the web site or 

similar acknowledgment section of the published 

material. Licensee shall not otherwise use ESHA's 

name or trademarks without ESHA's prior written 

consent.” 

Transfer of databases to other books, computer programs, or 

any other media is not permitted without the express written 

permission of ESHA Research. See license agreement for 

details. Unauthorized transfer is subject to penalty under copyright 

law. 

Changes in the Database, Program, and Manual 

Chapter 1 

ESHA Research is constantly adding new foods to the database. 

While we make every effort to notify our customers of 

these updates, you may want to check with ESHA Research 

periodically to ensure that you are using the most current data 

available. 

The descriptions in this manual are subject to change. The program 

is constantly being modified and improved, and pictures 

and descriptions in the manual cannot always keep up. 

Therefore, you may find that some descriptions do not exactly 

reflect the program screen. The basic steps and functions, however, 

should perform as described. 

1-7 

Chapter 1


Chapter 1 


1-8

Installation & Setup 


This manual assumes you have a basic knowledge of Windows 

and how to navigate in the Windows environment. For Windows 

assistance, please refer to your Windows documentation. 

System Requirements 

• P4 processor (2GHz or faster recommended) 

• Minimum of 512 MB RAM (1 GB recommended) 

• Windows XP (SP3), Windows Server 2003 (SP1), Windows 

Vista, Windows 7, Windows 2008 Server 

• Both 32-bit and 64-bit operating systems are supported 

• .NET Framework 2.0 

• Not Supported: Windows 95, 98, ME, 2000, or NT 

• 350 MB Hard Disk space 

IMPORTANT: You must be logged in as an administrator in 

order to install the software. You may be prompted to reboot 

at the end of installation - if so, you must still log in as an 

administrator to complete installation. If you are upgrading from 

a previous version of Food Processor, go to the UPDATE 

INSTALLATION instructions below. If this is the first time you've 

installed the program then start from the beginning. 

Note: If you are installing to a Network, you have to be physically 

at the computer and cannot install to a mapped network 

location or use Terminal Services. 

First-time Installation 

Determine type of installation for your environment 

• Single stand-alone computer installation (where program & 

database will reside locally on the machine) 

• Network or shared installation – where database will be in a 

network location. This includes a scenario where only one 

user will use the program but the database is not local to 

that computer. 

2-1 

Chapter 2

Chapter 2 


2-2 

Single Stand-Alone install 

1. Place the DVD in your drive. If the installation does not automatically 

start: 

a. Click your Start button and select Run; 

b. Type in x:\setup.exe, where x is the drive letter of your 

DVD drive. 

2. On the opening screen, select Next. 

3. On the next screen, select Full Installation. 

4. Enter a password for the SQL server database engine. 

(REQUIRED) This password can be any combination of letters 

and numbers. You must enter a password before continuing. 

Make note of your password, you may need it in the 

future. Password:__________________________ 

5. Click Finish. 

6. From this point, follow the onscreen prompts. When given a 

choice of Complete or Custom, choose Complete. 

7. Click Install. 

8. When the installation is complete, click Finish. 

Network or Shared Database installation 

The ESHA Database can be either attached to your own existing 

instance of SQL Server, or you may use the ESHA DVD to 

install an instance of SQL Server. 

Your instance of SQL Server: 

1. Copy the eshadata.mdf file from "[DVD]:\win32\program 

files\ESHA Research\data" into a drive that is local to the server 

(recommended is "c:\program files\ESHA Research\data"). 

2. Check/change attributes on that file so it is not Read-Only. 

3. Open Microsoft SQL Server Management Studio. 

4. Connect to your server instance, and browse to Databases. 

5. Right-click in the white area on the right under Databases. 

6. Choose Attach… 

a. Click Add…

. Browse to the location to which you copied the 

eshadata.mdf in step 1 above. 

c. Select the eshadata.mdf and click OK. 

d. Highlight ‘eshadata_log.ldf' from the list in the lower right. 

e. Click Remove to remove the log file from the list. 

f. In the upper portion, note the Attach As setting. This 

should be 'eshadata'. If it is anything other than that, click 

in that box and edit it to ‘eshadata’. 

g. Owner should be 'sa'. 

h. Click OK. 

PERMISSIONS NOTE: After it has been attached you will need 

to assign permissions for any user that will access the data. 

Use SQL Server Management Studio to add the user's 

Windows Authentication to the role 'FPRole' that exists in the 

database. 

If you are not using Windows Authentication (Active Directory), 

refer to the Using SQL Authentication document for information: 

http://www.esha.com/kb/questions/17 

ESHA installed instance of SQL Server (client-server): 

Server installation 

1. Follow the steps above for Single Stand-Alone install near 

the beginning of this chapter. This will install SQL Server, 

the ESHA Database, and the application on that server 

machine. 

2. After installation, run the program 

a. Click Help / Information. 

b. Note the Server Name listed in this dialog. You will need 

this for the client installation (step 11 of the Client 

Installation below). 

c. Close the program. 

Chapter 2 

3. If Windows Firewall is enabled on this machine, refer to the 

online knowledgebase article for allowing exceptions for 

SQL Server: http://www.esha.com/kb/questions/132/ 

2-3 

Chapter 2

Chapter 2 


2-4 

4. Grant access to any non-administrator users who will need 

access to the program. Refer to the knowledgebase article for 

steps on adding users: http://www.esha.com/kb/questions/16/ 

5. Ensure the SQL Server Browser service is Started on the 

server. 

Client Installation 

The client may be installed locally on each workstation, in an 

application server, or under terminal services. The concepts for 

each are the same. 

1. Insert the DVD. 

2. Click Next to the Welcome Screen. 

3. Choose Client Only install, then Next to continue. 

4. Click Finish. (Note: the initial installation will give way to the 

Client installation at this point.) 

5. Click Next to the Welcome screen. 

6. Accept the License Agreement. 

7. Enter your user information. 

8. Select your Destination Folder. 

9. Choose Custom installation, then Next to continue. 

10. Configure to install Food Processor SQL only, then Next to 

continue. 

11. Enter the SQL Server instance name to which your ESHA 

Database has been (or will be) attached, then Next to continue. 

12. Click Install.

Update Installation 

Each ESHA DVD update is an update to both the client and the 

database. Both must be updated before the update will work. 

The order does not matter – client then database or vice versa. 

Determine the existing installation in your environment 

• Single stand-alone computer installation (where program & 

database will reside locally on the machine) 

• Network or shared installation – where database will be in a 

network location. This includes a scenario where only one 

user will use the program but the database is not local to 

that computer. 

Single Stand-Alone install 

1. Place the DVD in your drive. If the installation does not automatically 

start: 

a. Click your Start button and select Run; 

b. Type in x:\setup.exe, where x is the drive letter of your DVD 

drive. 

2. On the opening screen, select Next. 

3. On the next screen, select Full Installation. 


5. From this point, follow the onscreen prompts. When given a 

choice of Complete or Custom, choose Complete. 


7. When the installation is complete, click Finish. 

Network or Shared Database installation 

Chapter 2 

The ESHA Database can be either attached to your own existing 

instance of SQL Server, or you may use the ESHA DVD to 

install an instance of SQL Server. If in doubt, open an existing 

installed instance of Food Processor and click Help / 

Information. Note the Server Name line. This is the Server 

location of the database. If the Server Name line includes 

\ESHA your environment is using an ESHA instance of SQL 

Server (see ESHA installed instance of SQL Server.) 

2-5 

Chapter 2

Chapter 2 


2-6 

Updating the Food Processor Client 

1. Insert the DVD. 

2. Click Next to the Welcome Screen. 

3. Choose Client Only install, then Next to continue. 

4. Click Finish. (Note: the initial installation will give way to the 

Client installation at this point.) 

5. Click Next to the Welcome screen. 

6. Accept the License Agreement. 

7. Enter your user information. 

8. Select your Destination Folder. 

9. Choose Custom installation, then Next to continue. 

10. Configure to install Food Processor only, then Next to continue. 

11. Enter the SQL Server instance name to which your ESHA 

Database has been (or will be) attached, then Next to continue. 


Updating the Database 

Your instance of SQL Server: 

Refer to the document for manually updating the ESHA 

Database under full SQL Server on ESHA’s website: 

http://www.esha.com/kb/questions/107/ 

ESHA installed instance of SQL Server: 

Follow the steps above for Single Stand-Alone install near the 

beginning of this section. This will update SQL Server, the 

ESHA Database, and the application on that server machine.


Working with The Food Processor 

Menu Bar 

File 


This chapter provides an overview of the major elements of The 

Food Processor application window. It contains some information 

on working in the Windows environment, but only those 

items necessary for using the program. If you do not have a 

basic knowledge of Windows or of how to navigate within it, 

please refer to your Windows documentation. 

The Menu Bar is located at the top of the screen. Depending on 

which documents are open, the options on the Menu Bar will 

differ. In addition to using your mouse, the menu bar functions 

can be accessed from the keyboard in the following ways: 

• Press Alt + the first letter in the name of the menu items. 

• Press the F10 key and use the arrow keys on your keyboard 

to navigate. 

In this manual, submenu commands are shown separated by 

an >, as in File > New. 

From the File menu, you can access the essential functions of 

the program – Creating New or Opening an existing Person, 

Recipe or Ingredient - in addition to Printing and Exiting. 

3-1 

Chapter 3


Chapter 3 


3-2 

Edit 

View 

When a Person, Recipe or Ingredient is open, the File menu 

expands to include more Print options and Saving. 

From the Edit menu (depending on which type of document 

you have open), you can Delete Recipe or Diet Recall Items, 

Delete Days, Insert items, and/or Append Recipes. 

The View menu lets you control how your desktop workspace 

looks and functions by allowing you to choose to display or not 

display the Toolbar, Status Bar and Icon Bar(s). 

From the View menu, you can customize program settings via 

the Preferences file. (For details on Preferences, please see 

Chapter 13.)


Database 

Reports 

Chapter 3 

In addition, from this menu, you can select which nutrients to 

view while working with the program. 

From the Database menu, you can add items to or delete items 

from the database, import or export data and use the Search 

and Replace feature. (For detailed information on databases, 

please see Chapter 14.) 

From the Reports menu you can access the available reports. 

(Reports can also be accessed from the Reports Bar on the left 

side of the screen.) You can choose whether to have your 

reports display analysis information from all days entered or 

from one specific day. 

From the Reports menu, you can export Reports. 

3-3 

Chapter 3


Chapter 3 


3-4 

Person/Recipe/Ingredient 

Window 

Help 

Toolbar 

Depending on which document is open, this menu selection will 

allow you to modify the Person, Recipe or Ingredient. 

The Window menu lets you arrange the window you have open 

by Cascading or Tiling them. In addition, the Window lists your 

open windows. 

Choosing Help Topics from the Help menu opens the Table of 

Contents of the Help. In addition, you can view program information 

(version number, copyright date, etc.) by selecting 

About… 

The toolbar provides shortcuts for moving through the program. 

Every function on the toolbar is also accessible from the menu 

bar, but using the toolbar is often quicker. 

When a button is dimmed, the function is not available. For 

example, if you have not made changes to a previously saved


Foodlist, the Save button will be dimmed because the Save 

function is currently unavailable. 

Task Panel/Documents 

Chapter 3 

Person – this icon opens the Person window 

from which you can open an existing 

Person file or create a new one. 

Recipe – this icon opens the Recipe window 

from which you can open an existing Recipe 

file or create a new one. 

Ingredient – this icon opens the Ingredient 

window from which you can open an existing 

Ingredient file or create a new one. 

3-5 

Chapter 3


Chapter 3 


3-6 

Task Panel/Reports and ReportsPLUS 

The Report and ReportsPLUS icons are only 

available when a Recipe is open. 

Reports 

These icons open our original Reports, most 

effective as on-screen views. 

ReportsPLUS 

These icons open the ReportsPlus reports 

which are formatted for printing. 

Configure 

The Configure option allows you to select 

which icons should be displayed.


Accessing Help 

Chapter 3 

If you wish to get more information on a subject or a function 

without referring to the manual, you can access the Food 

Processor online Help: 

• Choose Help Topics from the Help menu to open the Table 

of Contents of the Help. 

3-7 

Chapter 3


Chapter 3 


3-8


Tutorial 

How to Use the Tutorial 


This tutorial is designed to familiarize you with the basic tools 

and functions of The Food Processor. Use this Tutorial to walk 

yourself through the general procedures for creating profiles, 

Diet Recalls, recipes, ingredients and viewing reports. For more 

in-depth discussions of each function, please refer to the manual. 

Lesson 1: Creating a Person and Diet Recall 

If you have not already done so, launch the program. 

To create a new Person 

1. Click the Person icon. 

2. Select New. 

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3. In the First Name field, type Linda. In the Last Name field, 

type Peterson. 

4. In the Age field, type 31. 

5. Under Gender, select Female. 

6. Under Activity Level, select Lightly Active. 

7. In the Height field, type 5 ft 5 in. In the Weight field, type 125 

lbs. 

8. Enter User Code 1234. 

9. Select English to Display Units in. 

10. Select Recommendations in the left pane. 

Reviewing and Overriding Recommendations 

The program calculates daily intake recommendations from the 

age, height, weight, gender and activity level entered in the first 

screen. The first time you use the program, it will open a default


list of nutrients to be calculated. Later, in this Tutorial, you will 

learn how to change that list. 

In this example, recommended calories should read 2076. You 

are, however, going to override the program's recommended 

value. 

To override calculated values 

• Enter 2000 in the Override column for Calories. 

All calculations and reports will use the override values. 

• Press Enter on the keyboard. You will be asked if you want 

to recalculate dependent nutrients. 

• Click Yes. 

• Click OK. This opens the Diet Recall screen. 

Searching for Food Items 

Chapter 4 

Creating a list of foods as your Diet Recall is the most fundamental 

operation you will perform in the program. You will do so by 

prompting the program to search for specific food items (including 

items in the program database, user-added items, and usercreated 

recipes) then enter the selected food into your list. 

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To enter the first Food Item: 

1. In the Search for box, type orange juice. 

Note: You do not need to type in the entire word. The program 

will search for word parts as well as whole words. You can try 

typing or g jui. 

The more specific you are, the smaller the selection list will be. 

For example, if you are looking for fresh orange juice, type in fr 

orang juic. 

2. Press Enter on the keyboard or click the Search button. This 

opens the Select Recipe or Ingredient window. 

3. Scroll down to Juice, Orange, fresh and double-click it or 

highlight it and click Select.


Entering Quantity and Measure 

After you have selected your food, the cursor will automatically 

appear in the Quantity box. 

1. Type 1 in the Quantity box. 

Chapter 4 

2. Press Tab. 

3. Type 3 for Cup. 

4. Press Tab. 

5. Select Day 1. 

6. Press Tab. 

7. Select Breakfast as the Meal. 

8. Press Tab. 

9. Add comments. Type serve with ice. 

10. Click OK. 

The item is entered into your list, and the cursor reappears in 

the Search For box, ready for you to enter the next item. 

11. Continue entering the remaining items in the same manner. 

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Click on the "+" sign next to the folder to see the selected food 

items if necessary. 

Enter the following into your Breakfast folder: 

Cereal, Grape Nuts 1 Cup 

(Search for cer grap nut) 

Milk, 2%, w/add vit A & D 1 Cup 

(Search for Milk 2 vit a) 

Banana, fresh, lrg 8" to 8 7/8" long 1 Each 

(Search for Banana lrg) 

Multi Vitamin & Mineral, Centrum w/lycopene 2 Each 

(Search for multi vit min) 

When finished, your list should look similar to this: 

Important note: Because of frequent database 

updates, search results may not exactly match 

what's shown here. 

Entering Diet Recalls for Different Days 

1. Right-click anywhere within the Recipe item display screen. 

2. Select Add Day. (Or, go to Edit>Add Day.) 

3. Search for and enter foods in the manner explained earlier. 

This time, however, be sure to select the Day 2 folder and 

appropriate meal folder on the Modify Food Item screen.


4. Enter the following: 

Bar, energy, nutz over chocolate 1 Each Morning 

Snack 

(Search for bar energy nutz) 

Chapter 4 

Sandwich, tuna salad, w/light mayo 1 Each Lunch 

(Search for tuna sand) 

Meal, chicken, teriyaki, ckd 1 Each Dinner 

(Search for chick teri ck) 

Soda, cola, classic 12 fl. oz Dinner 

(Search for coke) 

5. Right-click on the screen. 

6. Select Add Day. (Or, go to Edit>Add Day) 

7. Search for and enter foods in the manner explained earlier. 

This time, however, be sure to specify the Day 3 folder and 

appropriate meal folder on the Modify Foodlist screen. 

8. Use partial words to find and enter the following: 

(Remember, these are just examples. Specific database 

names may have changed. Select the closest match.) 

Cereal, Fruity Pebbles 1.5 Cup Breakfast 

Milk, 2%, w/add vit A & D 1 cup Breakfast 

(Because this item was perviously entered, you can copy it by 

holding down the Ctrl key and dragging the item to the Day 3 

Breakfast folder.) 

Juice, apple 10 fl. oz Breakfast 

Coffee, Mocha, w/soy milk 1 Cup Morning 

Sandwich, roast beef, Super 1 Each Lunch 

Apples, med, fresh 1 Each Lunch 

Candy bar, Snickers, 2oz bar 1 Each Afternoon 

Pork, chop, breaded, brld/bkd 5 oz. wt. Dinner 

Mashed Potatoes w/gravy, svg 1 serving Dinner 

Hint: If you accidentally add the food to the wrong day, you can 

modify the item by double-clicking on it. 

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Saving Diet Recalls 

We recommend that you save your work often. 

To save a Diet Recall 

• Click the Save icon on the Toolbar. 

Selecting Which Nutrients to Display 

The program will open with a default list of nutrients (basic components, 

common vitamins and minerals and a few other factors) 

that will be displayed when you view a report. In this section, 

you will learn how to change this list for your particular 

needs. 

1. Go to View > Nutrients to View > Modify 

This opens the Nutrients to View window. 

The default set of nutrients currently displayed is listed. 

2. Click Edit. 

3. The available nutrients are listed in alphabetical order on the 

left screen. The list of default nutrients is listed in the right 

screen. 

4. For this Tutorial, you will add Boron to the list of nutrients. 

• Highlight Boron under Minerals in the left screen and select 

the Add (right arrow) button. 

This adds the Boron to the Minerals section in the Selected 

Nutrients pane 

• Click on Boron and drag it to the top of the list. 

• Click OK. 

• Click Save 

• Click OK.


Analyzing Diet Recalls 

Chapter 4 

You can choose to analyze nutrient information for the Diet 

Recalls for one day or an average of any (or all) days. Doing so 

will slightly change the formatting of the reports. 

For this Tutorial, we will Analyze for all Days. 

To Analyze for all Days 

• Check the boxes next to all of the Day folders. 

The program will analyze for the average of all the Days 

checked. 

To View Reports 

• Under Reports on the left side of the screen, click the Multi- 

Column button. 

The Multi-Column report provides a good overall nutrient data 

summary of the foodlist. The information is presented in several 

columns, depending on the number of nutrients you have 

selected to display. The Multi-Column report shows the average 

nutrient intake for the days entered and the percentage of nutrient 

goals met. 

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At this time, you may wish to open all of the reports to get a 

general idea of what each one displays. (For an explanation of 

each report, see Chapter 9.) 

To Print this Report 

• Go to File > Print. 

Note: The Print Preview option (File > Print Preview) will let 

you see how the printed report will appear. 

Lesson 2: Creating a Recipe 

To create a new recipe 

• Click the Recipe icon and select New; 

1. Type Mom's Famous Chicken Chili in the Name box. 

Press Tab to advance to the next field. 

2. Select Recipe makes 8 servings. 

3. Enter 2345 as your User Code (this is optional) - You can 

use this field to store an original, specific user code for your 

recipe. Later, when adding this recipe to a Diet Recall, you 

will be able to search for it by its code. 

Note: ESHA code, creation date and modified date are automatically 

filled in by the program. The ESHA code only applies 

to foods already in the program's database. 

4. Click on OK to begin to enter the Recipe's ingredients.


Entering Ingredients 

Enter Notes 

You will now enter ingredients much like you did for the Person 

Intake in Lesson 1. 

Beans, great northern, mature 1 lb. 

Chicken broiler/fryer, breast, raw w/o skin 5 ea. 

Chicken broth, cnd ¾ cup 

Cream, half & half 2 cup 

Sauce, tabasco, rts 1 tsp 

Spice, chili powder, Eagle 1.5 tsp 

Spice, pepper, white ½ tsp 

Salt, table ½ tsp 

Cheese, Monterey Jack, diced 1.5 cups 


2. Type any necessary notes for the Recipe. 

The instructions will appear in the Notes field. 

If the Notes field is not displayed on-screen 

• Go to View > Preferences and select Show Notes. 

Chapter 4 

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Scaling Recipes 

1. Go to Recipe > Scale Ingredients. 

2. Make sure the radio button next to Recipe makes ___ servings 

is selected. 

3. Change number of Servings or Weight amount to 10. 

4. Click OK. Notice that the amount of ingredients in the 

Recipe has increased. 

Printing your Recipe and its Analysis Reports 


2. In the lower, left-hand corner, highlight the report sections 

you wish to print. 

For this lesson, check the Multi-Column, Spreadsheet and


Foodlist sections. 

3. Click OK. 

Review how the printed reports look. Later, you will learn how 

to format your reports by changing fonts, adding headers/footers 

and adding bitmaps. 

Printing List of all User-Created Recipes 

To Print a List of all User-Created Recipes 

1. Go to File > Open > Recipe. 

2. Click Print List. 

3. Click Cancel when finished. 

Exporting Recipe Reports 

Chapter 4 

The Food Processor lets you export Recipes and their Reports 

directly as tab-delimited text files or for pasting into other documents 

or programs. 

To Export your Recipe 

With the Recipe open: 

1. Go to Reports > Export Report. 

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2. In the lower left-hand window, check Recipe Info, Foodlist, 

Nutrients. 

3. Type Mom's Recipe in the File Name field. 

4. Select a destination folder. 

5. Check Single Text File (to export as a tab-delimited text 

file) or check Clipboard (to copy onto the Clipboard as text 

in order to paste into another document). 

6. Click Save. 

To paste the information into another document 

After exporting the report to the Clipboard: 

1. Open the document (Word, Quark, Excel, etc.) to paste the 

recipe into. 

2. Go to Edit > Paste. 

3. At this point, you can adjust tabs, format the information, 

etc. 

Entering Your Recipe into a Diet Recall 

1. Open Linda Peterson. 

2. Click on Day 3. 

3. Type Mom chili and click Search. 

4. Highlight Mom's Famous Chicken Chili and click Select. 

5. Type 1 and choose Serving. 

6. Press Enter. 

The recipe will be added to the Diet Recall list as a single ingredient 

within a folder. To add the list of individual ingredients, you 

must append the recipe.


Lesson 3: Creating an Ingredient 

If you cannot find the exact food item you need, or have created 

a new product, there may be times when you need to create 

your own ingredients. 

To create a new ingredient 

1. Click the Ingredient icon and select New. 

Entering Name and Gram Weight 

1. Type Chili Powder Blend in the Name box. 

Note: if you enter an ingredient name that is the same as an 

existing ESHA food item, the program will not let you save it. 

2. Enter 100 grams in nutrient weight. 

Note: Both the Name and Nutrients per weight must be filled 

in for you to continue. 

3. Enter 3456 as your user code. 


filled in by the program. The ESHA code only 

applies to foods already in the program's database. 

4. Click OK. 


Chapter 4 

You can enter as much or as little nutrient information as you 

wish. It is certainly more helpful to enter as much as possible, 

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4-16 

but it is not necessary. 

Values are entered in one of two ways - either by typing in the 

numeric value or the %DV value (from, for instance, a nutrition 

facts panel). 

To Enter Nutrient Values 

1. Type in 300 Calories and press Enter. 

Continue entering the following values in the same manner: 

Protein 13 g 

Carbohydrates 55 g 

Dietary Fiber 35 g 

Total Fat 17 g 

Folate 100 mcg 

Vitamin C 60 mg 

Calcium 278 mg


Adding a Measure 

1. Select Yields/Measures. 

2. Click Edit Measures 

3. Click Add 

4. Type in 1 serving = 3 grams. 

5. Click OK. 

6. Click OK. 

Chapter 4 

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4-18 




• Click the Save icon. 


When you print an ingredient, the printout will show all information 

about the Ingredient including: Name, Esha Code, USDA 

Code, Nutrients per weight value, User Code, Last Modified 

Date, Nutrient values, Groups, Yields & Measures and Notes. 




You have completed the tutorial 

and are now ready to begin using 

The Food Processor®.


The Person 


Creating a Person and his/her Diet Recall (see Chapter 6) is an 

essential function of The Food Processor. When you create a 

Person, you personalize nutrition goals using recommended 

standards, may add a weight gain/loss plan and, if necessary, 

change the calculated recommendations. 

Creating a Person 

To create a Person 

1. Do one of the following: 

• Click the Person icon and select New 

or 

• Choose File > New > Person. 

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Entering Personal Information 

1. Type in the Person's name and explanatory information if 

necessary. Ex: Jane Doe, Eric - 3 Day Diet, Isabel's Diet, 

etc. 

2. Type in the Person's age. 

3. Select Gender from the pull-down menu. 

4. Select Activity Level from the pull-down menu: 

Sedentary – Light activities without additional exercise. This 

level includes sitting quietly, riding in a car, walking from the 

house to the car or bus, household tasks, light yard work. 

Sedentary activity level = basal energy expenditure + thermic 

effect of food + sedentary activities 

Lightly Active — Sedentary activities plus 1-1.5 hours per day 

of additional activity, such as walking 2 mph, playing a musical 

instrument, leisure canoeing, ballroom dancing, golf (with cart), 

horseback riding (walking), playing pool. The additional activities 

reflect an intensity of 1.8-2.9 Mets*. 

Moderately Active – Sedentary activities plus 1-2 hours per 

day of additional activity, such as calisthenics (no weight), 

cycling (leisurely), golf (without cart), swimming (slow), walking 

3-4 mph. The additional activities reflect an intensity of 3.0-4.8 

Mets*. 

Very Active – Sedentary activities plus 1-2 hours per day of 

additional activity such as chopping wood, climbing hills, 

cycling, aerobic dancing, rope skipping, skating, skiing, squash,


Chapter 5 

surfing, swimming, tennis, running 5 mph (12 minute mile) 

The additional activities reflect an intensity of 4.9 Mets* and 

above. 

*Mets are a measure of exercise intensity. The suggested activity 

times and Met ranges are approximate guidelines. 

Source:Adapted from the Dietary Reference Intakes, Macronutrients, 

2002, chapter 12. 

5. Type in Height. 

6. Type in Current Weight. 

7. Select any of the options in the left panel or choose OK to 

begin entering foods and ingredients into the Daily Intake. 

Reviewing and Overriding Recommendations 

The program calculates daily intake recommendations from the 

age, height, weight, gender and activity level entered in the first 

screen. The nutrients that appear on this screen are the default 

nutrient list created by the program. (For information on changing 

this list, please see "Selecting Which Nutrients to Display" in 

Chapter 9.) 


1. Enter values in the Override column. 

• If you change the value of calories, the program will ask 

you if you want to update calorie-dependent nutrients 

(appearing in blue). Select Yes for the program to automatically 

calculate updated values. 

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5-4 

• If you change the value of fat, the program will ask you if 

you want to update fat-dependent nutrients (appearing in 

red). Select Yes for the program to automatically calculate 

updated values. 

All further calculations and reports will use the override values. 

Override values will appear in red on the Recommendations 

report and the Multi-Column report. 

To revert to the calculated values 

• Click the Clear Overrides button. 

To change/add recommendations for all nutrients available 

in the program 

• Check the Show All Nutrients box. 

To change Source of Calories 

The source of calories (percentages of fat, protein and carbohydrates) 

can be changed to reflect the needs of individual clients. 

1. Enter new values in the spaces provided. 

The total of Fat, Calorie and Protein percentages must equal 

100 percent. 

Similarly, percentages of Saturated Fat, Mono Fat and Poly 

Fat must equal the total Fat percentage. 

Entering Client Information 

This is an optional screen. You may, if you choose, leave it 

blank.


To enter Client Information 

1. Enter as little or as much information in the spaces provided. 

2. Select OK to begin entering your intake. 

Entering Medical Information 

This is an optional screen. You may, if you choose, leave it 

blank. 

To enter Medical Information 

1. Enter as little or as much information in the spaces provided. 


Entering Weight Gain/Loss Information 

If you wish to include a weight program for the Person, the program 

will automatically calculate nutrient recommendations 

based upon the desired weight gain or loss. (At any time you 

can override the recommendations.) 

To Enter Weight Gain or Loss information 

Chapter 5 

1. Type in the Desired Weight. 

2. Enter average number of pounds per week to gain or lose. 

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5-6 

Note: To be in accordance with safe weight loss/gain recommendations, 

the program will only allow users to calculate 

for a gain or loss of up to two pounds per week. 

The information entered here will change the recommendations 

for Calories and the Calorie dependent nutrients (see 

Recommendations tab). 


Entering Groups 

You can choose groups to associate with your Person to simplify 

future searches or for organizing purposes. For example, you 

may want to associate your Person with a New Group that you 

name "Weight Loss Clients." 

To associate a group to your Person 

1. In the Available Groups window open a folder by clicking 

the plus sign. 

2. Check the box next to the appropriate group. 

3. Click OK. 

For more information on searching by groups, see Chapter 

12. 

For information on creating groups and subgroups, see 

Chapter 14.


Saving a Person 

Entering Notes 

You can use this field to enter any additional information you 

find useful. Example: appointment times, kid's names, etc. 

To enter Notes 

• Type notes in field provided. 

To print Notes 

• The notes will automatically print when you print the Person. 

You can hide the notes for a printout by selecting that option 

in your Preference file. (See Chapter 13.) 

To save a Person 

• Choose File > Save. 

To save a Person under a different name 

1. Choose File > Save as. 

2. Type in the new name and click Save. 

To replace an existing Person 


2. Type in the name of the existing file to be replaced. 


A dialog box will open asking you if you're sure you want to 

replace this file. 

4. Click Yes to replace the file. 

Chapter 5 

To export the Person as a data file for sharing with another 

user. 

1. With the file open, go to Database>Export. 

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5-8 

2. Browse to select destination. 


To import a Person data file 

1. Go to Database>Import. 

2. Browse to select the file (.exl). 

3. Select Open. 

Opening an Existing Person 

To open an existing Person 


• Click the Person icon; 

or 

• Choose File > Open > Person 

2. Highlight the Person to open, and click Select or press 

Enter on the keyboard. (You can also double-click the 

Person to open it.) 

Note: If the list is extensive, you may first type the name or partial 

name into the Enter Name to Search for box and click 

Search or you can click the More button and search by groups. 

(See Chapter 12 for more information on searches.) 

This opens the Intake screen. (For detailed information on 

working with the Diet Recall screen, please see Chapter 6.) 

To Open more than one Person at a Time 

1. Go to File > Open > Person. 

2. Select the desired Person. 

The Person icons under Documents will let you toggle 

between the open Person files. 

Opened Reports will display the Person's name.


Previewing from the Selection List 

Chapter 5 

You can preview Person information whenever Person records 

are listed. The preview shows the personal data and the nutrient 

recommendations for the selected Person. You cannot edit 

information in the Preview mode. 

To preview a Person before opening 

1. Select Person in the Task Panel. 

2. Highlight the Person to preview. 

3. Choose the Preview button. 

• Personal shows the name, gender, age, height and weight of 

the selected Person. 

• Recommendations shows the nutrient intake recommendations 

for that Person. 

• Client shows address and contact information. 

• Medical lists the physician, medications, allergies and diet 

restrictions for the client. 

• Weight/Gain Loss displays the current desired weight for 

the Person. 

• Groups shows the Groups and sub-groups associated with 

the Person 

• Notes shows notes for the Person. 

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5-10 

• Audits shows chages made to this Person. 

To print the Preview information (name, gender, age, height, 

weight, activity level and recommendations) 

• Click the Print button and proceed as you would with any 

print job. 

Note: Printing options such as layout, paper size, etc. 

depend on your printer and are not dictated by The Food 

Processor. See your printer's documentation for more 

information. 

Printing Selection List 

To print the selection list of all the Person Profiles entered 

• With the Select Person screen open, click the Print List button. 

Exporting Selection List 

To export the selection list of all the Person Profiles 

entered 

1. With the Select Person screen open, click the Export List 

button. This will open a Save As dialog. 

2. In the Save As dialog, type in a name for the list and choose 

a destination for the file. 

The list will be exported as a tab-delimited text file and can be 

easily copied into a word processing document or spreadsheet. 

Modifying a Person 

To modify a Person 

1. Open the Person you wish to modify by doing one of the following: 

• Click the Person icon; 

or 

• Choose File > Open > Person


Personal 

2. Highlight the Person to open, and click Select or press Enter 

on the keyboard. (You can also double-click the Person to 

open it.) This opens the Dietary Recall screen. 

3. With the Person open (the Dietary Intake screen is displayed) 

do one of the following: 

Chapter 5 

• Click the Edit Person button at the top of the Dietary 

Recall screen 

or 

• Select Person > Edit Person from the Menu bar. 

This opens the Person Information screen. 

With this window selected, you can modify the name, age, 

height, weight, gender and activity level entered. 

Changes (other than the name) will prompt the program to 

recalculate the nutrient recommendations. The overridden nutrient 

recommendation values, however, will stay the same unless 

you modify them directly from the recommendations screen 

(see Recommendations). 

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5-12 

Recommendations 

With this tab selected, you may modify or clear previously 

entered overrides or enter new recommendation overrides. 


• Enter the new values in the Override column. 

If you change the calories, the program will automatically 

recalculate calorie-dependent nutrients. 

All calculations and reports will use the override values you 

entered. 

To revert to the calculated values 

• Click the Delete Overrides button. 

To view a list of all nutrients available in the program 

• Check the Show All Nutrients box. 

To set Source of Calories 

1. Click the Source of Calories button


The default setting for the Protein/Carbohydrates/Fat (P/C/F) 

ratio is 17/55/28. You may need to modify this to fit individual 

needs. 

2. Type in the desired percentages. 

Note: The program will not allow you to continue if the 

percentages do not equal 100. 

3. Adjust the Saturated, Monounsaturated and 

Polyunsaturated fat values accordingly. They must equal 

the Fat value before the program will allow you to 

continue. 

To calculate Protein based on weight and not on calorie 

intake 

1. Click Source of Caloires 

2. Select the check box. 

Chapter 5 

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5-14 

Client 

Medical 

Information entered here is optional. Any changes made will not 

affect recommendations or other reports. 

To change/add Client Information 

• Type information in the spaces provided. 

Information entered here will be printed when you print the 

Person Report. You can choose not to print Client 

Information by changing your Preferences (see Chapter 13). 


affect recommendations or other reports.


Groups 

To change/add Medical Information 

• Type as much or as little information in the spaces provided. 

Weight Gain/Loss 

With this tab selected, you may modify or clear previously 

entered weight gain/loss plans. 

To change/add Weight Gain or Loss information 

1. Type in the new Desired Weight or delete the previous 

Desired weight. 

2. Enter average number of pounds per week to gain or lose. 

Leave this blank if you deleted the previous Desired Weight. 

(To be in accordance with safe weight loss/gain recommendations, 

the program will only allow users to calculate for a 

gain or loss of up to two pounds per week.) 

The information entered here will change the recommendations 

for Calories and the Calorie dependent nutrients (see 

Recommendations tab). 

3. Select OK. 

To change/add group settings 


• Click the Edit Person button; 

or 

• Go to Person > Modify… 

2. Click the Groups tab. 

3. In the Available Groups window open a file by clicking the 

plus sign. 

4. Check the box next to the appropriate group to associate the 

Person to that group, or uncheck the box if you no longer 

wish to associate the Person to that group. 

5. Click OK. 

Chapter 5 

5-15 

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Chapter 5 


5-16 

For more information on searching by groups, see Chapter 

12. 

For information on creating groups, see Chapter 14. 

Notes 


affect recommendations or other reports. 

Printing the Person Document 

To print the information for a Person 


• Click the Print icon. 

or 


2. Select which sections of the Person document to print 

3. Continue as you would with any printing job. 

To see how the printed page will look 

• Go to File > Print Preview.


Exporting the Person Document 

To export the Person Analysis only 

1. Go to Person>Export Analysis 


Chapter 5 

This is exports a single-row analysis equivalent to the Total line 

of the Spreadsheet report. 

To export Person information and other report information 

1. Go to Reports > Export Reports 

2. Check the sections to export in the Report Sections to 

Export box. 

3. Type a name in the File Name field. 

4. Select a destination. 

5. Check one or more of the following boxes: 

• Single Text File to export as a tab-delimited text file 

• Clipboard to copy information onto the Clipboard for 

pasting into another document 

6. Click OK. 

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5-18

Creating Diet Recalls 


Diet Recalls are created as part of a Person file. They track the 

food eaten over a specified number of days. You are not 

required to create a Diet Recall when you create a Person. You 

must, however, create a Person before you can create a Diet 

Recall. If you would like to create a standalone list of foods for 

analysis, see Chapter 10 on Recipes. 

To create a Diet Recall, first open or create a Person 

The Diet Recall screen will automatically open after a Person is 

either created or opened. 

Creating Folders for Different Days 

You may choose to organize the Diet Recall by day. 


• Right-click within the window. 

• Select Add Day. (Or go to Edit>Add Day) 

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6-2 

• Do the same for as many days as necessary. 


Creating a Diet Recall is the most fundamental operation you 

will perform in the program. You will do so by prompting the 

program to search for specific food items (Recipes or 

Ingredients) then entering the selected food into your list. 

To Search for and Enter a Food Item: 

1. Highlight the appropriate Day folder 


• In the Search box, type the food item you wish to add to 

your list; 

Note: You do not need to type in the entire food name. The 

more specific you are, however, the smaller the selection will 

be. Food names that contain your search criteria are listed 

alphabetically. Foods are named from general to more specific 

(for example: Beans, green, cnd) and use standard abbreviations 

when necessary. 

or 

• In the Search box, type the Esha code (see below) for the 

food item you wish to add to your list; 

An ESHA code is a unique number assigned to each 

food item in the included database. Making a "cheat 

sheet" of ESHA codes for frequently entered food 

items greatly reduces your search time. A list of 

ESHA Foods & Codes is available on the CD-ROM or 

from the website at: 

http://download.esha.com/docs/sqlfc.pdf

3. Press Return on the keyboard or click the Search button. 

This opens the Select Recipe or Ingredient window. From 

this window, you can either select a food item or, if the list is 

too extensive, further specify your search. 

Selecting Food Items 

(For details on searches please see Chapter 12.) 

To select the food item to add to your list 

1. Double-click the item; 

or 

2. Highlight the item and click the Select button. 

Chapter 6 

You can choose to 

display or not display 

User Code, ESHA 

Code, USDA Code, 

Supplier and/or the 

Product by rightclicking 

in the selection 

screen and 

choosing which to 

display. 

In addition, you can 

choose to sort the 

list by any column 

displayed. 

If the list of possible matches is extensive, you can narrow 

your search to make finding a match easier. 

To narrow the search results from within the Select 

Recipe or Ingredient window 

• Type in additional modifiers at the end of the original 

search string and click Search; 

or 

• Click the More to search by USDA Code, ESHA Code or 

activate other search filters. (See Chapter 12 for information 

on searches.) 

6-3 

Chapter 6

Chapter 6 


6-4 

Additional Options from 

within the Select Recipe or Ingredient 

Window 

Previewing Food Items 

To make sure the food item is the one you want, you can 

preview this item from within the Select Food Item screen. 

To Preview a Food Item 

• Select the Preview button. 

The Preview screen will tell you the Nutrients, Yields & 

Measures, Cost, Pyramid value, Exchange values, Groups 

and Notes for the food item. You cannot modify items from 

this screen. 

To Print the Preview 

• With the Preview screen displayed, click Print. 

Printing Food Item List 

To print your search results 

• Select the Print button. 

Exporting Food Item List 

To export the search results as a text file 

1.Select the Export button. This opens a Save As dialog 

box. 

2.Choose where to save the file. 

3.Click Save.

Entering Quantity, Measure, Meal, Day and Comments 

After you have selected your food item, the cursor will automatically 


To Enter Quantity and Amount 

Chapter 6 

1. Type a number in the Quantity box. 

2. Press Tab. 

3. Then do one of the following: 

• Type the first letter of the Measure; 

• Type the Measure's corresponding number; 

or 

• Scroll with the mouse to the desired Measure. 

4. Press Enter or select the OK button to add the food to the 

Diet Recall list. 

Note: Initially, ESHA database items will appear with a light 

green highlight; user-added items with a dark green highlight. 

These colors can be changed in the Preferences file. (See 

Chapter 13.) 

To Add the Food Item into a different Day folder 

• Select a Day from the drop-down list. 

6-5 

Chapter 6

Chapter 6 


6-6 

To Modify a Day folder 

You can change the name of the day folder from the default 

name (Day 1, Day 2, etc.) to something more specific (Friday, 

2/3/08, etc.) 

1. Double-click the Day folder 

2. Type the new name in the Name box 

To Add the Food Item into a specific meal folder 

• Select a meal (Breakfast, Lunch, Dinner, Afternoon, etc.) 

from the drop-down list. A meal folder will appear in the 

diet recall screen on the selected day. 

To Add a previously entered Food Item to a Meal folder or 

to move Food Item into a different Meal folder 

1. Double-click the item. 

2. Select the Meal from the menu. 

3. Click OK. 

The Food Item will appear in the correct folder. 

To add comments to the Food Item 

• Type your comments in box provided. 

Comments will appear in the list under the Comments column 

header if you chose to display the Comments column. (For 

information on displaying columns, see Chapter 13.) For this 

reason, comments should be small. For instance: Nancy's 

recipe, or can substitute margarine, etc.


Chapter 6 


the Search box ready for you to enter the next item. 

Continue entering the remaining items in the same manner. 

To change previously entered Quantity and/or Amount 

1. Highlight the item in the list. (To see the item, you may have 

to expand its containing folder by clicking the '+' sign.) 

2. Double-click the item. 

3. Change the Quantity and/or the Measurement. 

4. Press Enter or select OK. 

The updated Quantity/Amount will appear in the list. 

You may wish to enter Notes about the total diet recall. 



2. Type your Notes. 

The notes will continue to appear in the Notes field. You can 

choose to print or not to print the notes with your reports. 


• Notes will automatically print when you print the Person 

report. 

If the Notes field is not displayed on-screen 

1. Go to View > Preferences and select General 

2. Click the Show Notes box. 

6-7 

Chapter 6

Chapter 6 


6-8 

Entering foods for Different Days 

To Enter foods for Different Days 

1. Highlight the appropriate Day folder. 

2. Enter foods as described earlier in this chapter. 

To Delete a Day from a Diet Recall 

1. Right-click on the Day. 

2. Choose Delete. (Or, go to Edit>Delete Item) 

Saving Diet Recalls 

Other options 

We recommend that you save your work often. 

To save a Diet Recall 

• Choose the Save icon on the Toolbar; 

or 

• Go to File > Save. 

Reminder: The diet recall you create is part of the Person file. 

So, saving the Diet Recall is the same as saving the Person. 

Moving Food Items 

You can move the food item into a different Day or Meal folder 

or rearrange food items using the drag-and-drop method. 

To move a food item 

1. Left-click on the item and hold down the mouse button 

2. Drag the item to its new position. 

3. Use the Shift key to select where to drop the item (above or 

below)

4. Let go of mouse button. The item will be moved from one 

place to another. 

Note: You cannot rearrange Recipe items in a Diet Recall. 

You must open the Recipe and edit it directly. 

To copy and paste a food item 

1. Press Ctrl and left-click the item. 

2. Drag to where you want to place the item. 

3. Let go of the mouse button. 

Adding a Food Item to the Diet Recall 

• Right-click on a folder in the list and select Add. (Or go to 

Edit>Add Item) 

This will open a new Search window. Perform a search like 

you would for any food item. 

Modifying a Food Item in the Diet Recall 

• Right-click on an item in the list and select Modify; 

or 

• Double-click the food item. 

This will open the Modify Foodlist Item window. From this 

screen, you can modify previously entered Quantity, 

Amount, Notes, etc. 

Deleting Food Items from the Diet Recall 

Do one of the following: 

• Highlight an item in the list and go to Edit > Delete xxx; 

or 

• Right-click on an item in the list and select Delete. 

Chapter 6 

6-9 

Chapter 6

Chapter 6 


6-10 

Previewing Food Items from within the 

Diet Recall 

• Right-click on an item in the list and select Preview. (Or 

go to Edit>Preview Item.) 

This will open the Preview Ingredient screen. You can look 

at the Nutrients, Yields & Measures, Groups and Notes for 

the Ingredient. You will not, however, be able to edit any of 

these. 

Opening Food Items from within the Diet 

Recall 

• Right-click on an item in the list and select Open. 

This will open the Ingredient screen. 

From this screen, you will be able to edit the Nutrients, 

Yields & Measures, Cost, Groups and Notes for the 

Ingredient. 

Screen Formatting Options 

• Double-clicking on column headers sizes the columns to 

fit the data contained within the columns. 

• Columns can be dragged to a specific size. 

• A variety of column headers can be displayed by going to 

View > Preferences and clicking the Display tab. (For 

more information on Preferences, please see Chapter 

13.) 

• Right clicking anywhere in the Diet Recall will give you the 

option to Expand or Collapse all folders.

Exercises 


Exercise Recalls are created as part of a Person's file and track 

the exercises completed over a specified number of days. 

Note: Exercises from old versions of The Food Processor cannot 

be imported into this version of The Food Processor. 

To create an Exercise Recall, first open or create a Person 

(See Chapter 5 for details). 

The Diet Recall screen will automatically open after a Profile is 

created or opened. Click the Exercise button to display the 

Exercise screen. 

Searching for an Exercise 

The database contains approximately 650 exercises to choose 

from. You can be as specific or as general as you desire. 

7-1 

Chapter 7

Chapter 7 


7-2 

To Search for and Enter an Exercise: 

1. Highlight the Day for which you want to enter an exercise. 

2. In the Search box, type the exercise you wish to add to your 

list; 


will search for word parts as well as whole words. 

The more specific you are, the smaller the selection list will be. 

For example, if you are looking for badminton, social singles 

and doubles, general, type bad sing. 

3. Press Return on the keyboard or click the Search button. 

This opens the Select Activity window. From this window, 

you can either select an activity or, if the list is too extensive, 

further specify your search. 

Select Activity Window 




Selecting Exercises 

• Select the Export button. This opens a Save As dialog 

box. 

• Choose where to save the file. 

• Click Save. 

To select the exercise to add to your list 

1. Double-click the item; 

or 

2. Highlight the item and click the Select button.

Entering Duration 

Chapter 7 

After you have selected your exercise, the cursor will automatically 

appear in the Duration box. 

To Enter Duration 

1. Type the number of minutes or the number of hours and 

minutes. Example: For one hour and 25 minutes, type 1:25. 

2. Select OK. 

3. The program will automatically calculate and display METs, 

REE (Resting Energy Expenditure) Calories, Activity 

Calories and Total Calories burned. 

Note: One MET equals the number of calories that your body 

burns at rest. 

To select a Day 

• Select a Day from the drop-down list before clicking OK. 

The program will automatically create Day 1. It will be listed 

under the drop-down list under Days. (See below for creating 

new Days.) 

To change previously entered Duration 

1. Highlight the exercise in the list. (To see the item, you may 

have to expand its containing folder.) 

2. Double-click the exercise. 

7-3 

Chapter 7

Chapter 7 


7-4 

3. Change the Duration (as explained earlier). 


The updated Duration and its corresponding METs used will 

appear in the list. 

Creating Folders for Different Days 

Other options 


1. Right-click within the window. 

2. Select Add Day. (Or go to Edit>Add Day) 

3. Do the same for as many days as necessary. 

Adding an Exercise to the List 

• Right-click on a folder in the list and select Add Item. (Or 

go to Edit>Add Item.) 

This will open a new Search window. Perform a search like you 

would for any exercise. 

Modifying an Item in the Exercise List 

• Double-click on the item in the list; 

or 

• Right-click on an item in the list and select Modify. 

This will open the Modify Exercise window. From this screen, 

you can modify previously entered Duration and Day. 

Deleting Items from the Exercise List 


• Highlight an item (folder or exercise) in the list and go to 

Person > Delete; 

or 

• Right-click on an item in the list and select Delete.

Formatting columns 

Columns widths can be set two ways: 

• Double-click on the line dividing the columns to size the 

column to its default width (corresponding to the width of 

the information in the column); 

or 

Chapter 7 

• Click and drag to size the column to your preferred width. 

7-5 

Chapter 7

Chapter 7 


7-6


Clinical Information 


The clinical information screen lets you keep track of your 

client's medical information, medications, test results, etc. 

Entering Clinical Information 

To add clinical information 

1. Make sure the Clinical window is selected. 

2. Right-click in the window. (Or go to Edit>Add Item) 

3. Select Add. 

Enter as much or as little information in the spaces provided. 

The program does not use this information for calculation or 

recommendation purposes. 

8-1 

Chapter 8


Chapter 8 


8-2 

Weight/BP/Meds 

Date 

Select the date the information was entered from the calendar. 

You can only enter one set of data for each day. 

Other Items 

Enter other items as desired in the spaces provided. 

Disclaimer: 

The following descriptions suggest standard nutritional interpretations 

for the lab values that are featured in the Clinical 

Component section of the Food Processor SQL software. 

These interpretations are provided as a brief general reference. 

They are not intended to be exhaustive or diagnostic, and may 

not be appropriate for your specific application. 

BLOOD PRESSURE 

Normal = = 140 mm Hg systolic, >= 90 mm Hg diastolic 

Low =


Glucose/Protein/Anemia 

Enter appropriate values as needed. 

GLUCOSE 

• Venous - blood drawn from a vein 

Normal (fasting) = 70-110 mg/dL 

• Capillary - finger stick 

Average (before meal) = 80-120 mg/dL 

Average (2 hours after meal) = 140-160 mg/dL 

• HgbA1c - measures average blood glucose over the past 

2-3 months 

Normal = 6-8% 

Good Control = 12% 

PROTEIN 

Chapter 8 

• Albumin - most representative of protein status, good 

long-term monitor 

Normal = 3.5-5.0 g/dL 

Mild depletion = 2.8-3.5 g/dL 

Moderate depletion = 2.1-2.7 g/dL 

Severe depletion =


Chapter 8 


8-4 

ANEMIA (iron deficiency, folate deficiency, B-12 deficiency) 

• Hemoglobin - monitor severity of iron deficiency anemia 

and response to treatment 

Normal (males) = 14-18 g/dL 

Normal (females) = 12-16 g/dL 

• Hematocrit - decreased in iron deficiency, assists in the 

diagnosis of iron deficiency anemia 

Normal (males) = 42-52% 

Normal (females) = 37-47% 

• Iron - measure of the iron bound to transferrin (transport 

protein) 

Normal (males) = 80-180 ug/dL 

Normal (females) = 60-160 ug/dL 

• Ferritin - indicator of available iron stores 

Normal (males) = 12-300 ng/ml 

Normal (females) = 10-150 ng/ml 

• TIBC - a direct measure of transferrin 



• MCV - used to classify anemias 

Normal = 80-95 um3


Other Metabolites 

ELECTROLYTES 

• Sodium - major extracellular cation, monitor fluid balance, 

assess renal function 

Normal = 136-145 mEq/L 

• Potassium - major intracellular cation, monitor fluid 

balance, assess renal function 

Normal = 3.5-5.0 mEq/L 

CHOLESTEROL 

• Total Cholesterol - used to assess risk of coronary heart 

disease 

Desirable = 240mg/dL 

• HDL- thought to play a protective role against CHD 

Desirable (male) = >45 mg/dL 

Desirable (female) = >55 mg/dL 

At risk for CHD (M/F) =


Chapter 8 


8-6 

Normal (male) = 40-160 mg/dL 

Normal (female) = 35-135 mg/dL 

• ALP (Alkaline Phosphatase) - used to distinguish 

between liver and bone disease 

Reference Range (adults) = 30-120 U/L 

Reference Range (children) = 40-300 U/L 

• AST (Aspartate Amino Transferase, formerly SGOT) - 

used in diagnosing liver disease 

Normal (adult)= 8-20 U/L 

Normal (infant) = can be 4 times adult 

• ALT (Alanine Aminotransferase, formerly SGPT) - used in 

diagnosing liver disease 

Normal (male) = 10-32 U/L 

Normal (female) = 9-24 U/L 

Normal (infant) = 2 times adult 

• BUN (blood urea nitrogen) - used to assess renal function 

Normal = 10-20 mg/dL 

• Creatinine - used to evaluate renal function 

Normal (male) = 0.6 - 1.2 mg/dL 

Normal (female) = 0.5 - 1.1 mg/dL


Selecting Columns to View 

You can choose to view only the filled in information by selecting 

specific columns to view. 

To select column views 

1. Right-click in the Clinic window. 

2. Select Display Columns. 

3. Choose which columns to display by checking their corresponding 

boxes. 

4. Click OK. 

Modifying Clinical Items 

To modify a previously entered item 

1. Right-click within the Clinic window. 

2. Select Modify Item. (Or go to Edit>Modify Item) 

3. Make sure you are modifying the correct date. 

4. Clear or reenter the information. 

5. Click OK. 

Chapter 8 

8-7 

Chapter 8


Chapter 8 


8-8

chap09:Chap09.qxd 7/19/2012 4:44 PM Page 9-1 

C HAPTER 9 

Analyzing Diet Recalls and Recipes 

After you have created a Person or a Recipe, you can analyze 

it for its nutritional breakdown. Here is where the power of The 

Food Processor comes in. The program calculates the nutrient 

values and provides you with a variety of ways to view and print 

the data. 

Analyzing for One Day vs. Many Days 

You can choose to analyze nutrient information for a Person's 

Diet Recall (not a recipe) for either one day or a number of (or 

all) days. Doing so will slightly change the formatting of the 

reports. (This will be discussed in the individual report sections 

later in this chapter.) 

To Analyze for more than one day 

• On the Person’s Diet Recall screen, check the boxes beside 

the days you want to analyze 

The analysis will reflect the average of the days selected. 

Selecting Which Nutrients to Display 

You can configure your reports to display from one to all of the 

163 nutrients in the program. And, each nutrient list can be 

saved for later use. 

To Create a new list of Nutrients to Display 


This opens the Nutrients to View window. 

9-1 

Chapter 9


Chapter 9 


9-2 

When you first install the program, a default list of nutrients will 

be used. This screen shows all of the nutrients currently shown 

in analyses. 

2. Select the New button to open the Nutrient Selection dialog. 

3. Choose which nutrients you want your reports to display 

from the Available Nutrients box, then: 

• Double-click on the nutrient; 

or


• Highlight the nutrient and select the add (double arrows 

pointing to the right) button. 

Note: to remove a nutrient from the list, highlight the 

nutrient and click the remove button (arrows pointing to 

the left). 

This moves the nutrient to the Selected Nutrients box. 

4. Continue adding nutrients in this manner until you are satisfied 

with your list. 

5. You can change the placement of a nutrient in the list by 

clicking on a nutrient in the Selected Nutrients box and dragging 

it to the desired position. 

6. Click OK. 

7. Click Save As. 

8. Type a name and select a destination for your nutrient file. 


10.Click OK. 

To Edit an existing list of Nutrients to Display 



• To edit the current nutrient file, click Edit. 

• To edit a different file: 

a. Click Browse under Current Nutrient File. 

b. Select the nutrient file to edit. 

c. Click Open. 

d. Click Edit. 

3. Move nutrients to or from the Selected Nutrients box. 

4. Click OK. 

Chapter 9 

9-3 

Chapter 9


Chapter 9 


9-4 


6. Click OK. 

To Select which list to display whenever the Program stars 

1. Go to View > Nutrients to View > Modify. 

2. Click the Browse button under Startup Nutrients File. 

3. Select a Nutrients (.nut) file. 

4. Click Open. 

5. Click OK. 

Viewing More than One Report Onscreen 

Reports 

For comparison or other purposes, you may wish to view more 

than one report on your monitor at a time. 

Cascading Windows 

Choosing Cascade from the Window menu allows for easy 

moving between windows. This setting will be saved when you 

exit the program and will remain in place until you change it by 

exiting the program with a different setting. Fro example, if you 

exit the program with the windows maximized, they will be maximized 

when you restart the program. 

Tiling Windows 

Choosing Tile from the Window menu lets you see all open 

reports simultaneously for data comparison. 

Single Nutrient Report 

The Single Nutrient Report shows what percentage each food 

item contributes to the total intake for a specific nutrient.


Chapter 9 

Folders can be expanded or collapsed to display amounts for 

each day (if you selected to analyze a Person for all days), 

each meal or each food item entered. The analysis percentages 

are sorted from high to low, and percentages are displayed both 

numerically and graphically. 

To display the Single Nutrient Report 

• Select the Single Nutrient icon; 

or 

• Go to Reports > Single Nutrient. 

The report will open with the first nutrient automatically 

selected. 

To analyze for a nutrient 

• Click the nutrient under Select Nutrient to Analyze; 

or 

• Use the arrow keys on the keyboard to select the nutrient. 

9-5 

Chapter 9


Chapter 9 


9-6 

Multi-Column Report 

The Multi-Column report provides an overall nutrient data summary 

of the Recipe or Daily Intake. The information is shown in 

several columns, depending on which nutrients you have 

selected to display. This report shows both the amount and the 

percentage of nutrient goals met if this analysis is for a Person. 

For a Recipe, however, the percentage of goals met will not 

appear unless you have selected a profile for comparison. 

If you choose to analyze for all days for a Person, the amounts 

shown are an average of all days. 

To display the Multi-Column Report 

• Select the Multi-Column icon; 

or 

• Go to Reports > Multi-Column. 

If you have selected to analyze for one day only, click on that 

day in the Diet Recall to see its corresponding analysis.


Spreadsheet Report 

The Spreadsheet shows all the values for all the displayed 

nutrients and indicates any missing values. 

Nutrients are displayed horizontally, with totals at the bottom of 

the list. 

Folders can be expanded or collapsed to display amounts for 

each day (if you have chosen to analyze for all days), each 

meal or each food item entered. The total and average for all 

items appears at the bottom. 

Depending on the nutrients selected for display, the printed 

report may be several pages long. You can specify the number 

of columns to be printed on each page by choosing Settings 

from the View menu. (Enter the number in the Print ___ spreadsheet 

columns box.) This will help give you the printing results 

that fit your printer's output. 

To display the Spreadsheet Report 

• Select the Spreadsheet icon; 

or 

• Go to Reports > Spreadsheet. 

Chapter 9 

To sort by ascending or descending values per column 

1. Right-click on the column heading 


• Select "Sort Ascending" to sort values in ascending order 

from top to bottom 

9-7 

Chapter 9


Chapter 9 


9-8 

• Select "Sort Descending" to sort values in descending order 

from top to bottom 

• Select "No Sort" to return the order to the items as listed in 

the list of foods. 

Bar Graph Report/Diet Adequacy Report 

The Bar Graph Report displays graphically the amount of the 

nutrient consumed and compares that to the dietary intake recommendations. 

If desired, the Bar Graph Report can display 

color-coded Diet Adequacy based on recommendations. In 

addition, the EARs will be shown if Diet Adequacy is selected. 

(See Appendix B for more information on EARs.) 

In order to see the Bar Graph report for a Recipe, you must first 

specify a profile to compare with the Recipe. If a profile has not 

been specified, you are prompted to do so when the Bar Graph 

report is selected. 

Bars are shown only for those nutrients that have recommended 

values in the profile being compared to. If there is no nutrition 

goal for an item, there is a blank % and no graphic bar. 

If you choose to analyze for all days, the percentages shown 

are for an average of all days.


To display the Bar Graph Report 

• Select the Bar Graph icon; 

or 

• Go to Reports > Bar Graph. 

Chapter 9 


day in the Diet Recall to see its corresponding analysis. 

To display Diet Adequacy 

• Check the Show Diet Adequacy box 

To display various columns 

• Check the appropriate boxes 

Calories and Fats Report 

The Calories and Fats report is useful for quickly seeing the 

calorie and fat breakdowns of your intake. The Source of 

Calories window shows graphically the percentage of calories 

from protein, carbohydrates, fat, and alcohol. 

The Source of Fat window shows the breakdown of fat (saturated, 

monounsaturated, polyunsaturated, and other fats). 

If you choose to analyze for all days, the amounts shown are 

an average of all days. 

To display the Calories and Fats Report 

• Select the Calories and Fats icon; 

9-9 

Chapter 9


Chapter 9 


9-10 

or 

• Go to Reports > Calories and Fats. 


day in the Diet Recall to see its corresponding analysis. 

To view the report as a bar graph or a pie chart 

• Choose the corresponding radio button. 

Recommendations 

Note: The Recommendations report is only available for a 

Person. It is not available when you create a Recipe. 

The Recommendations Report lists the recommended daily 

nutrient intake for a Person based on the information entered. 

To display the Recommendations Report 

With a Person opened: 

• Select the Recommendations icon; 

or 

• Go to Reports > Recommendations.


MyPlate 

If you have overridden any recommendations, the new values 

will appear in red. 

This report is not affected by selecting Analyze for All Days. 

The MyPlate reports shows serving recommendations for each 

of the five MyPlate groups based on your calorie intake. For 

more information on MyPlate, please visit www.choosemyplate.gov. 

To display the MyPlate Report 

1. Click the MyPlate icon 

Chapter 9 

2. The program will ask you to select a profile for comparison. 

3. Select the profile 

4. Click OK. 

9-11 

Chapter 9


Chapter 9 


9-12 

Label (Nutrition Facts Panel) 

Note: The Label report is only available for Recipes. (Please 

see Chapter 10 for Recipe information.) 

Another Note: Labels are created based on regulations published 

initially in the Federal Register, Jan. 6, 1993, amended 

Aug. 18, 1993. Refinements have been developed based on 

conversations with FDA & USDA staff, published questions and 

answers, and feedback from consultants who deal with label 

issues on a regular basis. 

To display the Label Report 

• Select Label icon; 

or 

• Go to Reports > Label. 

On-Screen Label View 

In the on-screen view, there is a light gray line just inside the 

border of the "page." This line delineates the printable area 

depending on your printer, the installed printer driver, and the 

paper size. 

The dimension lines on the top and left side of the page give 

the dimensions of the printable area. 

The horizontal and vertical position values for the selected


image (displayed on the Label status bar) are relative to the 

entire page, not to the printable area. 

Label Object Properties 

These settings are accessed by going to Label>Settings. 

TITLE, NOTES, DATE 

Font - Choose font, font style and size here 

Show - Check the box to show the element on the Label display. 

Draw frame - Check this box to draw a 1 pt. frame around the title 

Size 

Width - Sets the width of the allowable space for the element in 

inches 

Height - Sets the height of the allowable space for the element 

Auto-size height - Height will self-adjust to accommodate all of 

the text (automatically wrapped) in the Title, Notes or Date 

Location 

Chapter 9 

The position and size of the objects can be seen at the bottom 

left of the window on the status bar. You can either position the 

objects by clicking on the objects and dragging it to its location 

or by entering values. 

Top - Positions the element in inches from the top of the page 

9-13 

Chapter 9


Chapter 9 


9-14 

LABEL 

Left - Positions the element in inches from the left of the page 


Size 

Width - Sets the width of the allowable space for the Label in 

inches 

Height - Sets the height of the allowable space for the Label 

Auto-size height - Height will self-adjust to accommodate all of 

the text (automatically wrapped) in the Label 

Location 

Configure 

The position and size of the objects can be seen at the bottom left 

of the window on the status bar. You can either position the objects 

by clicking on the objects and dragging it to its location or by entering 

values. 

Top - Positions the Label in inches from the top of the page 

Left - Positions the Label in inches from the left of the page 


Printing Reports 

This option lets you select which Report icons should be displayed 

in the Task Panel. 

Reports listed in the right pane will appear in the Task Panel. 

Reports in the left pane will appear when you click More... 

To Print a Report 

1. With a Person, Ingredient or Recipe open, do one of the following: 

• Select the Report from the Reports bar; 

or


• Select the Report form the Reports menu. 

2. Go to File > Print. 

Note: The Print Preview option (File > Print Preview) will let 

you see how the printed report will look. 

To choose which sections and Reports to print 

1. With a Person, Ingredient or Recipe open: 


2. Click the sections to print. 

3. Click OK. 

Exporting Reports 

The Food Processor lets you export reports directly as tabdelimited 

text files or for pasting into other documents or programs. 

To Export Reports 

With a Person, Ingredient or Recipe open: 

1. Go to Reports > Export Reports. 

2. Check the reports or report sections to export. 

3. Name the file. 

Chapter 9 

9-15 

Chapter 9


Chapter 9 


9-16 

ReportsPLUS 


5. Check one or more of the available boxes: 

• Single text file, to export all of the checked reports into one 

tab-delimited text file; 

or 

• Clipboard, to copy information onto the Clipboard for pasting 

into another document 

6. Click OK. 



1. Open the other document. 


The information will be pasted into the word processing document. 

From there, you can format the information. 

Protein Quality Report 

The program calculates the amino acid score of a food list, 

which is a measure of protein quality. This score is determined


by comparing the limiting, or lowest level essential amino acid 

in a food list to the essential amino acid standard that has been 

established by the government. A score of 100 or above indicates 

a complete or high-quality protein, and a score below 100 

indicates a lower quality protein. 

The Protein Quality report shows the amino acid score for your 

food list. It shows the actual versus ideal ratios of amino acids 

scored as percents, as well as the limiting amino acid in the food 

list. If there are any missing amino acids that would affect this 

calculation, it will be stated on the screen. 

Please note that not all suppliers and manufacturers report 

amino acid data for their products. When using the Protein 

Quality report, you may find that USDA sourced foods and 

ingredients include more complete data and produce a more 

accurate analysis. 

Label Display-Standard1 

Recipe Card1 

Recipe Card2 

Shows the Label with its Ingredient Statement, Allergen 

Statement and Notes. 

The Recipe Card report lists the Recipe's ingredients, Label 

and notes. 

Lists the Recipe's ingredients, Label, Ingredient Statement, 

Allergen Statement, Nutrient Content Claims and Notes. 

Chapter 9 

9-17 

Chapter 9


Chapter 9 


9-18 

Recipe Card with Multicolumn 

This report lists the Recipe's ingredients with the amounts and 

measures, and displays a multi-column report of the nutrient 

analysis. 

ReportsPLUS Preferences 

From View>Preferences>ReportsPLUS: 

Show Header Bitmap 

File Path 

Enter here the file path to where the art resides. 

To add art 

• Type the path to the bitmap in the box provided; or 

• Click the button and select the desired bitmap. 

To delete the art 

• Click the delete button. 

Top 

• Type in the number of inches from the TOP of the page to 

place the bitmap


Footer 

Left 

• Type in the number of inches from the LEFT of the page to 

place the bitmap 

Show Date 

Click the box to show the Date in the Footer. Note: Date font, 

size and format are static and cannot be changed. 

Show Time 

• Click the box to show the Time in the Footer. Note: Time 

font, size and format are static and cannot be changed. 

Show Page Number 

Chapter 9 

• Click the box to show the Page Numbers in the Footer. 

Note: Page Number font, size and format are static and cannot 

be changed. 

9-19 

Chapter 9


Chapter 9 


9-20


Recipes 

Creating a Recipe 

To create a new recipe 


• Click the Recipe icon and select New; 

or 

• Choose File > New > Recipe. 

Naming & Sizing a Recipe 

CHAPTER 10 

You must name your recipe and decide on a serving size before 

the program will allow you to continue. Later, you may, if necessary, 

modify recipe properties (measures, notes, groups, etc.). 

10-1 

Chapter 10


Chapter 10 


10-2 

To name and size your recipe 

1. Type a name in the Name box. 

2. Select either serving size or serving weight by clicking the 

corresponding radio button. 

3. Type an appropriate value. 


Other options available from this screen 

• Common name - The Common Name is generally a shortened 

version of a longer Item Name You can choose (in 

Preferences) to display the Common Name instead of the 

Item Name in your Reports. 

• User code - You can use this field to store an original, specific 

user code for your recipe. Later, when adding this recipe 

to a foodlist, you will be able to search for it by its code. (See 

Chapter 12 for more information on Searches. 

• Supplier - If your information comes from a supplier, you 

may wish to associate the supplier with the recipe to further 

simplify future searches. (See more on Searches in chapter 

12 and creating database items in 14. 

• Product - You may choose to associate a Product name with 

your recipe for organization and/or ease of future searches. 

(See more in chapters 12 and 14.) 

To associate a Supplier with your recipe 

1. Click Select. 

2. Highlight a Supplier in the list. 

3. Click OK. 

To associate a Product with your recipe 


2. Highlight a Product in the list. 

3. Click OK. 


filled in by the program. The ESHA code only applies 

to foods already in the program's database.


Entering Food Items (Ingredients or Recipes) 

Entering food items (Ingredients or other Recipes) is the most 

fundamental operation you will perform in the program. You will 

do so by prompting the program to search for specific food 

items then enter the selected food into your list. 


To Search and Enter a Food Item: 


• In the Search For box, type the food item you wish to add 

to your list; 


will search for word parts as well as whole words. 

The more specific you are, the smaller the selection list will 

be. For example, if you are looking for fresh squeezed 

orange juice, type in fr sq orang juic. 

or 

Chapter 10 

• In the Search box, type the Esha code for the food item 

you wish to add to your list. 

10-3 

Chapter 10


Chapter 10 


10-4 

2. Press Enter on the keyboard or click the Search button. 

This opens the Select Recipe or Ingredient window. From 

this window, you can either select a food item or, if the list is 

too extensive, further specify your search. 

You can choose to display or not display User Code, ESHA 

Code, USDA Code, Product and/or the Supplier by right-clicking 

and checking which to display. In addition, you can choose to 

sort by any of these options. 

An ESHA code is a unique number assigned to each 

food item in the included database. Making a "cheat 

sheet" of ESHA codes for frequently entered food items 

greatly reduces your search time. A list of ESHA Foods 

& Codes is available from the website at: 

download.esha.com/fandc/sqlfc.pdf 

(For details on simplifying your searches see Chapter 12.)


Selecting Food Items 

To select the food item to add to your list 

• Double-click the item; 

or 

Chapter 10 

• Highlight the item and click the Select button to add this 

food to your intake list. 

If the list of possible matches is extensive, you can 

narrow your search to make finding a match easier. 

To narrow the search results from within the 

Select Food Item window 

• Type in additional modifiers at the end of the 

original search string and click Search; 

or 

• Click the More to search by USDA Code, ESHA 

Code or activate other search filters. (See 

Chapter 12 for information on searches.) 

10-5 

Chapter 10


Chapter 10 


10-6 

Additional Select Food Item Window Options 

Previewing Food Items 

To make sure the food item is the one you want to add to your 

Recipe, you can preview this item from within the Select Food Item 

screen. 

To Preview a Food Item 

• Select the Preview button. 

The Preview screen will tell you the Nutrients, Yields & Measures, 

Cost, Groups and Notes for the food item. 

To Print the Preview 

• With the Preview screen displayed, click Print. 

Printing Food Item List 



Exporting Food Item List 


1. Select the Export button. This opens a Save As dialog box. 

2. Choose where to save the file. 

3. Click Save.


Entering Quantity, Amount and Comments 

Chapter 10 

After you have selected your food, the cursor will automatically 


To Enter Quantity and Amount 

1. Type a number in the Quantity box. 

2. Press Enter. 

3. Then do one of the following: 

• Type the first letter of the Measure; 

• Type the Measure's corresponding number; 

or 

• Scroll with the mouse to the desired Measure. 

4. Press Enter or select the OK button to add the food to the 

intake list. 

To add comments to the Food Item 

• Type in the comments box before clicking OK. 


the Search box ready for you to enter the next item. 

10-7 

Chapter 10


Chapter 10 


10-8 

Continue entering the remaining items in the same manner. 

To change previously entered Quantity and/or Amount 


• Double-click the item 

or 

• Right-click and select Modify Item (Or go to Edit>Modify 

Item) 

2. Click inside the Quantity box. 

3. Change the Quantity and/or the Measurement (as explained 

earlier). 


The updated Quantity/Amount will appear in the list. 

Entering Comments 

You may need to enter comments about a specific item listed. 

For instance, you could type in "mix well" as a comment for a 

certain item, "finely grated" for another item, etc. 

To enter a comment 


• Double-click the item 

or


• Right-click and select Modify Item 

2. Click inside the Comments box. 

3. Type your comment. 


The comments will appear in the Comment box when the listed 

item is highlighted. 

To print the comments 

• Comments will automatically appear when you print the 

Recipe report. 

Moving Ingredients 

Chapter 10 

To move an ingredient 

1. Left-click on the item and hold down the mouse button 

2. Drag the item to its new position 

To copy an ingredient 

1. Ctrl+ click on the item 

2. Drag to where you want to place the item. The item will 

automatically be pasted. Chapter 10 

10-9


Chapter 10 


Saving Recipes 

10-10 

To save a Recipe 

• Choose File > Save. 

To save an Recipe under a different name 



To replace an existing Recipe 


2. Type in the name of the existing file to be replaced. 

3. Click Save. A dialog box will open asking you if you are sure 

you want to replace this file. 

4. Click Yes to replace the file. Click No if you do not want to 

replace the file.


Modifying Recipes 

The Food Processor lets you add or modify Nutrients, 

Measures, Cost, Groups, a default Compare to, Label setting, 

Notes and HACCP. 

To Modify or Add information to the Recipe 


• Click the Edit Recipe button; 

or 

• From the toolbar, go to Recipe > Edit Recipe. 

2. Select the appropriate tab. 

Recipe 

In this window, you can change the name of your Recipe, 

change your serving size and associate a user code, Supplier 

or Product with your Recipe. 

Nutrients 

Chapter 10 

This screen shows the Nutrient content of the Recipe. Nutrient 

content is calculated from the items including in the Recipe. 

Nutrient values can only be previewed. They cannot be modified. 

10-11 

Chapter 10


Chapter 10 


10-12 

Check Data 

The Check Data feature (Edit Recipe > Nutrients) lets you 

quickly verify if the information as entered by you and calculated 

by the program (Actual values) is within the range of what 

the values should be as estimated by totaling the values for the 

individual components (Estimated values). 

For example: 

In this Recipe, the total number of Calories per serving as 

entered is 157.5. The values for each component that makes 

up the total number are: 

• 1.9 g protein 

• 19.9 g carbohydrates 

• 9 g fat 

So, each component multiplied by its appropriate 4-4-9 number 

gives us the following as shown: 

• 7.8 protein calories 

• 79.6 carbohydrate calories 

• 81 fat calories 

For a total of 

• 168.4 calories (as compared to 157.5) 

The difference between the two is 6.8%. We set our tolerance 

level at 10%. This comes in well under that level, so the data 

check gets the green light. 

If we set the tolerance at 5% the check data button would have 

been yellow indicating that the levels weren’t exact, but nothing 

to worry about. Keep in mind that there are levels of error even 

for lab testing so 5% is likely too low of a level. We recommend 

a 10% tolerance level. 

If the Check Data button is red, there is at least one check that 

is outside the set percent tolerance. Red values should be 

checked by the user. If the numbers turn out to be correct, the 

percent tolerance can be adjusted until the results are listed in 

green (within tolerance). 

See Appendix A for details on the components.


Interpret missing values as 0. 

This feature also lets you know if there are missing values by 

treating missing values as 0, thereby tripping the Check Data 

warnings. To turn this off, uncheck the box. 

Measures 

The program lets you add household measures to your recipe. 

To add a Measure 

1. Click Edit Measures. 

2. Click Add Measure. 

3. Type in the quantity. 

4. Select desired household measure. 

5. Type in the weight your household measure equals. 

For example: 1 Serving = 100 grams. 

6. Click OK. 

Chapter 10 

10-13 

Chapter 10


Chapter 10 


10-14 

7. Click OK. 

Cost 

Cost for your Recipes will either be Calculated from individual 

ingredient costs or Overridden – you may enter a cost for the 

total Recipe. 

To Use Calculated costs 

• Assign cost data to each ingredient in the Recipe. The 

Recipe cost will be calculated automatically. 

To Use Overridden cost 


2. Enter Cost per Amount and select the appropriate measure. 

3. Click OK. 

The Override (full Recipe) cost will appear as Active. The 

Calculated cost will appear as Inactive. 

To return to the Calculated cost 

1. Highlight Overridden:Active 

2. Click Remove. 

You can view cost data in two reports: the Spreadsheet report 

and the Single Nutrient report.


Groups 

Chapter 10 

You can choose groups to associate with your recipe to simplify 

future searches or for organization purposes. 

To associate a group to your recipe 


• Click the Recipe button; 

or 

• Go to Recipe > Modify. 


3. In the Available Groups window open a file by clicking the 

plus sign 

4. Check the box next to the appropriate group 

5. Click OK. 

For more information on searching by groups, see Chapter 12. 

For information on creating groups and subgroups, see Chapter 

14. 

10-15 

Chapter 10


Chapter 10 


10-16 

Compare to 

You can specify a Person or a generic profile to compare the 

Recipe's nutrient values to. Percentage information will appear 

in the Bar Graph and Multi-Column reports. 

To select a Person to Compare the Recipe to 


• Click the Recipe button; 

or 

• Go to Recipe > Modify… 

2. Click the Compare to tab. 

3. Check the Compare to Profile box. 

4. Click Select to choose which Personal Profile to compare to.


Label Serving Info 

On this screen, you can enter a serving size and/or a number of 

servings per container to appear on the nutrition facts panel 

(label) report. 

You can choose whether or not to display the gram weight of 

the recipe on the nutrition facts panel. 

And, you can specify the resolution for the exported label. 

To display Serving Size 

• Type the serving size in the field. For example, if you type 2 

cups, Household Measure 2 Cups will appear on the label. 

To display servings per container 

• Type the servings per container in the field. 

To hide gram weight 

• Check the box beside Hide Gram Weight. The Gram weight 

will no longer appear on the Label. 

Method 

Chapter 10 


affect recommendations or other reports. Methods will, however, 

be printed when the Recipe is printed. 

To change/add Method information 

• Type as much or as little information in the spaces provided. 

Information entered in the Instructions field will appear on 

the Recipe screen, too. 

10-17 

Chapter 10


Chapter 10 


10-18 

HACCP 

Hazard Analysis Critical Control Points 

The HACCP food safety system is used by many food service 

institutions as a quality control measure. The system involves 

identifying the foods and procedures that are most likely to 

cause illness, establishing procedures to reduce the risks of 

food-borne illness, and creating methods of monitoring to 

ensure food safety. 

The software assists with the identification part of this process 

by allowing the user to assign critical control points to key areas 

of recipe preparation. 

The critical control points suggest temperature and handling 

guidelines for each specific recipe. Critical control points from 

the 2001 Food Code are listed in the software, grouped according 

to type of food and stage of preparation. The software also 

allows the user to enter critical control points that may be 

unique to their specific situation. 

Any HACCP rules you add to the Recipe can be printed when 

you print the Recipe. 

To add a HACCP 

1. With the HACCP tab (Recipe > Edit Recipe > HACCP) displayed, 

click Edit. 

2. Select the designations you wish to use by checking the 

boxes.


(Note: HACCP designations are organized into folders. You will 

have to expand the folders to see all the available designations.) 

3. Click OK. 

Scaling Recipe Ingredients 

Printing Recipes 

With The Food Processor, you can automatically scale the 

recipe's ingredient amounts to make the Recipe for a different 

number of servings. 

To Scale a Recipe's Ingredients 

1. Go to Recipe > Scale Ingredients. 

2. Change number of Servings or Weight. 

3. Click OK. 

Note: The nutrients per serving will remain the same. 

Caution: This feature is a simple multiplication or division 

tool. It doesn't adjust cooking time or temperature. Also, for 

more complicated or delicate foods, you should use this feature 

for approximations only. As food chemistry will change 

with larger or smaller batches, ingredients will need to be 

adjusted accordingly. 

To Print your Recipe 

With the Recipe open, do one of the following 

• Go to File > Print 

or 

• Click the Print icon on the toolbar. 

Chapter 10 

10-19 

Chapter 10


Chapter 10 


10-20 

To Print a List of all User-Created Recipes 


• Go to File > Open > Recipes; 

or 

• Click the Recipe icon on the Documents bar. 

This opens the Select Recipe window. 

2. Click Print List. 

Exporting Recipes 

The Food Processor lets you export Recipes directly as tabdelimited 

text files or for pasting into other documents or programs. 

To Export your Recipe 

With the Recipe open: 

1. Go to Reports > Export Reports 


3. Check one or more of the available boxes: 

• Single Text File to export all of the reports selected into 

ONE tab-delimited text file, 

or 

• Clipboard to copy information onto the Clipboard for 

pasting into another document. 

4. Select which Report sections to export. 

5. Click OK. 



1. Open the new document (Word, Quark, Notepad, etc.). 


The exported nutrient information will be pasted as raw text and 

will need to be formatted. (For information on formatting text 

within a word processing program, please see your documentation 

for that program.)


Exporting List of all User-Created Recipes 

To Export a List of all User-Created Recipes 

1. Do one of the following 

• Go to File > Open > Recipes; 

or 

• Click the Recipe Icon. 

This opens the Select Recipe window. 

2. Click Export List. 

3. Choose a destination for the exported list. 

4. Type the desired name of the list. 


Opening Existing Recipes 

To open an existing recipe 


• Click the Recipe icon; 

or 

• Choose File > Open > Recipe. 

2. Highlight the Recipe to open, and click Select or press Enter 

on the keyboard. (You can also double-click the profile to 

open it.) 

Note: If the list is extensive, you may first type a name into the 

Enter Name to Search for box and click Search. 

Previewing Recipes 

Chapter 10 

Before you open a Recipe, you can use the Preview option to 

see all the information on the Recipe. The Food Processor lets 

you preview the ingredients of the Recipe, serving size or 

weight, nutrient content, Yields & Measures, Cost, Groups, 

associated Compare to profiles or persons, label settings and 

notes. 

To Preview a Recipe 


10-21 

Chapter 10


Chapter 10 


10-22 

• Click the Recipe icon; 

or 

• Go to File > Open > Recipe 

2. Click the Preview button. 

Entering/Appending Recipes into a Diet Recall 

You can either enter a Recipe into a Diet Recall (it will appear 

as a folder that can be expanded to show the Recipe ingredients) 

or append a Recipe. (If you append the recipe, you are 

essentially entering the individual ingredients of the Recipe.) 

To Enter a Recipe 

1. Type the name of the Recipe into the Search For box. 

2. Select the Recipe. (If there is only one match, the Recipe 

will automatically appear in the Add Foodlist Item window.) 

3. Enter quantity and measure. 

4. Select OK. 

It will appear in the list like this:


To Append a Recipe 

1. Go to Edit > Append Recipe. 

Chapter 10 

2. Select the Recipe you wish to append. 

3. Enter Quantity and Measure. 

4. Click OK. 

It will appear in the list with the quantities and measures of the 

full recipe: 

10-23 

Chapter 10


Chapter 10 


10-24


Ingredients 

CHAPTER 11 

If you cannot find the exact food item you need, or have created 

a new product, there may be times when you need to create 

your own ingredients. Ingredients can be entered from your own 

analysis or from, for example, a Nutrition Facts panel. 

Creating a new Ingredient 

To create a new ingredient 


• Click the Ingredient icon and select New; 

or 

• Choose File > New > Ingredient. 

Entering Name and Gram Weight 

To Enter a Name and Weight for your Ingredient 

1. Type a name in the Name box. 

11-1 

Chapter 11


Chapter 11 


11-2 

2. Enter the nutrient weight in grams. 

(Nutrient weight is often entered from information on the sample 

size from a vendor or "Serving Size" from a Nutrition Facts 

panel.) 

Note: Both the Name and Nutrients per weight must be filled in 

for you to continue. 

Other options available from this screen 

• Common Name - Generally, a shortened version of the long 

Item Name. If you create an entry for this field, you can 

choose for this name to appear on your Reports (View > 

Preferences > General > Use Common Name). The Item 

Name will be replaced by the Common Name. 

• User code - You can use this field to store an original, specific 

user code for your recipe. Later, when adding this 

recipe to a foodlist, you will be able to search for it by its 

code. (See Chapter 12 for more information on Searches.) 

• Supplier - If your information comes from a supplier, you 

may wish to associate the supplier with the ingredient to further 

simplify future searches. (See more on Searches in 

chapter 12 and creating database items in 14.) 

• Product - You may choose to associate a Product name 

with your ingredient for organization and/or ease of future 

searches. (See more in chapters 12 and 14.) 

To associate a Supplier with your Ingredient 


2. Highlight a Supplier in the list. 

3. Click OK. 

To associate a Product with your Ingredient 


2. Highlight a Product in the list. 

3. Click OK. 


filled in by the program. The ESHA code only applies to 

foods already in the program's database and cannot be changed.



You can enter as much or as little nutrient information as you 

wish. It is certainly more helpful to enter as much as possible, 

but it is not necessary. 

Values are entered in one of two ways - either by typing in the 

numeric value or the %RDI value (ex: from a Nutrition Facts 

panel). 

To Enter Nutrient Values 

Chapter 11 

1. Make sure the Show all Nutrients box is check IF you want 

to enter values for all available nutrients in the program. If 

the box is not checked, only those nutrients specified under 

View>Nutrients to View will be shown. 

2. Type the new value in the Override column or the %RDI 

value in the %RDI column. The program will automatically 

convert it to units of the corresponding measurement and 

display both the %RDI and the Override values. 

11-3 

Chapter 11


Chapter 11 


11-4 

Entering Yields & Measures 

The program lets you add yields and household measures to 

your recipe. 

To add a Yield 

1. Click Add Yield. 

2. Select from the Available Yields. 

3. Click OK. 

4. In the Total Yield box 

• Enter your percent yield (must be a figure other than 100%).


• Enter your percent refuse if other than 0%. 

5. Click OK. 

To modify an existing yield 

• Double-click on the yield and make necessary changes 

To delete a yield 

1. Highlight the yield. 

2. Click Remove Yield. 

To add a Measure 

1. Click Edit Measures. 

2. Click Add Measure. 

3. Type in the quantity. 

4. Select desired household measure. 

5. Type in the weight your household measure equals. 

For example: 1 Serving = 100 grams. 

6. Click OK. 

7. Click OK. 

Chapter 11 

11-5 

Chapter 11


Chapter 11 


11-6 

Entering Costs 

Costs for your Recipes and Recalls rely on the data you enter 

here for the cost of individual Ingredients. Cost data, like nutrient 

data, is scaled to gram weight. Therefore, when you add the 

food item to a Recipe or Recall, the cost per unit of measure 

will be calculated. 

To Enter Cost for an Ingredient 


2. Enter cost per amount and measure. 

Example: $1 per 100 grams. 

Once you have assigned cost data to your ingredients, your 

Recipe costs will be calculated automatically. You can view cost 

data in two reports: the Spreadsheet report and the Single 

Nutrient report.


Entering Groups 

Chapter 11 

When entering Ingredients in a Recipe or Diet Recall, you can 

search for them by the groups specified here. (See "Groups" in 

Chapter 12 for information on searching for Ingredients by 

group.) All Ingredients in ESHA databases have groups already 

assigned to them. However, you must assign groups to 

Ingredients that you create. 

To add a Group designation for the Ingredient 

• Select the check boxes next to those groups that you want 

to assign to the Ingredient. You can assign all appropriate 

groups. 

11-7 

Chapter 11


Chapter 11 


11-8 


You may wish to enter Notes for your ingredient. 



2. Type your Notes. 

The notes will continue to appear in the Notes field. You can 

choose to print or not to print the notes with your reports. 


• Notes will automatically print when you print the Ingredient 

report. 



With the Ingredient screen displayed, do one of the following: 

• Click the Save icon 

or 

• Go to File > Save.


To save an Ingredient under a different name 




When you print an ingredient, the printout will show those sections 

you check. 


1. With the Ingredient screen displayed, do one of the following: 

• Click the Print icon; 

or 


2. Select the Report Sections to Print. 

Printing an Ingredient Search List 

To Print an Ingredient Search List 

1. Perform an Ingredient Search. 

2. Click Print List from within the Select Ingredient screen. This 

opens a print dialog box. 

3. Select printing options and click Print. 

Exporting an Ingredient Search List 

To Export an Ingredient Search List 

1. Perform an Ingredient Search. 

Chapter 11 

11-9 

Chapter 11


Chapter 11 


11-10 

2. Click Export List… from within the Select Ingredient screen. 

This opens a Save As dialog box. 

3. Browse to select where to save the file. 

4. Type in a name for the file. 


The information will be exported as a tab-delimited text file. You 

will be able to open this as a raw text file or import it into a word 

processing document. 

Modifying/Opening Existing Ingredients 

To open an existing Ingredient 


• Click the Ingredient Icon; 

or 

• Go to File > Open > Ingredient. 

2. Type a Name or ESHA code (for ESHA ingredients only) in 

the Search For box. 


4. Select item from the list by double-clicking it or highlighting 

and clicking the Select button. 

5. Make desired modifications. 

6. Save Ingredient. 

Important note: We recommend that you do not modify and 

save ESHA database items. If you do so, they may be overridden 

with the next database update. Instead, rename the ingredient 

and do a Save As. 

Previewing an Ingredient 

Before you open an Ingredient, you can use the Preview option 

to see all the information about the Ingredient. The Food 

Processor lets you preview the name of the Ingredient, serving 

size or weight, nutrient content, Yields & Measures, Cost, 

Groups and notes.


To Preview an Ingredient 


• Click the Ingredient icon; 

or 

• Go to File > Open > Ingredient. 

2. Click the Preview button. 

Chapter 11 

11-11 

Chapter 11


Chapter 11 


11-12


Searches 

Name/F8 Search 

CHAPTER 12 

To simplify your searching, search results will be returned in the 

following order: 

• User-added items 

• Remaining matches 

The primary method for entering food items is to search by their 

name and/or description. 

In the Search for box in either the Recipe or the Diet Recall window, 

enter food item names and descriptions using partial words, 

in any order, separated by spaces. For example, type coo whi ri 

for "cooked white rice," type plum tom for "plum tomatoes," or 

type oran j z f for "orange juice, frozen concentrate." (See Food 

Description Abbreviations at the end of this chapter.) 

The program locates all food items containing the groups of letters 

entered. Often, it is best to enter fewer letters to specifically 

identify a food item. This eliminates singular vs. plural spellings 

and reduces errors from misspelled words. 

To perform a name search 

1. Type word(s) or partial word(s) in the Search for box. 


• Press Enter; 

• Press F8; 

or 

• Click the Search button. 

12-1 

Chapter 12


Chapter 12 


12-2 

The resulting matches will be listed alphabetically. 

ESHA Code/F8 Search 

This search finds food items in the ESHA databases using the 

ESHA-assigned code number for that item. 

To perform an ESHA code search 

1. Type the ESHA code number in the Search for box. 



• Press F8; 

or 


Because only one item will match that ESHA Code, the modify 

Food Item dialog will automatically open showing that food. 

For foods you use often, make a "cheat sheet" of their ESHA 

codes and use the ESHA Code search often. This method 

saves search time. You can download a pdf file of ESHA Foods 

and their Codes at http://www.esha.com/download/fandc/foodpro.pdf.


User Code/F6 Search 

The User Code search applies an item to which you have 

assigned a unique user code. User codes can be entered for 

Recipes and Ingredients. (When creating a Recipe or 

Ingredient, entering a User Code is an option on the first 

screen.) 

To perform a User Code search using F6 

1. Type the User Code in the Search for box. 

2. Press F6 on the keyboard. 

The item with that have been assigned that specific User Code 

will be listed. 

Nutrient/F5 Search 

Chapter 12 

The Nutrient Search lets users search for items that are high or 

low in a specific nutrient. 

To use the Nutrient Search 

With the Recipe onscreen 

1. Press the F5 button on your keyboard. 

> Greater than 

< Less than 

= Equal to 

>= Greater than or equal to 


Chapter 12 


12-4 

4. If desired, enter a search word. Ex: tomato 

5. If desired, select Groups 


Whole Word Search/Dot Search 

This search reduces the number of food items found by limiting 

the search to only whole words. Typing a period (.) after the 

name initiates the Whole Word search. For example, typing 

Apple. will locate such items as "Large Apple w/Peel" and 

"Dried Apple Rings." In contrast, a name search of Apple would 

also find items such as "Applesauce" and "Pineapple." 

To perform a Whole Word search: 

• Type a word in the food item entry field with a period after it 

and press Enter. 

USDA Code/F11 Search 

The USDA Code search applies to items with a specific USDA 

Code. USDA Codes come from the USDA and cannot be edited. 

You can find more information on the USDA foods and their 

codes at The Nutrient Data Laboratory Home Page 

http://www.ars.usda.gov/main/site_main.htm?modecode=12-35- 

45-00 

To perform a USDA Code search using the F11 key 

1. Type the USDA code In the Search for box 


To perform a USDA Code search using More search 

With the Search for box blank 



or 


This opens the Select Recipe or Ingredient dialog. 

2. Click the More button.


3. Select the USDA Code radio button. 

4. Type the USDA Code. 


Because only one item will match that USDA Code, the modify 

Food Item dialog will automatically open showing that food. 

Within Item Search 

Supplier Search 

Chapter 12 

You can search for and display all Recipes that contain 

Ingredients that meet the specified search criteria by using the 

Within Search. For example, if you specify "chicken" in the 

Name field, specify the "Wheat-free" Group and check the 

"Search within…." box, your results will be an Recipe that contains 

chicken and that's been associated with the Wheat-free 

Group. 

To perform a Within Item search 

1. Click the More Search button. 

2. Select your criteria. 

3. Check the "Search WITHIN items for matches to the above 

criteria" box. 


The Supplier search lets you search for all foods listed in the 

database from a specific Supplier. (Example: Nestle Foods.) 

12-5 

Chapter 12


Chapter 12 


12-6 

To perform a Supplier search 

1. Type the full name or partial name of the Supplier in the 

Search for box 

Ex: typing "McD" will find McDonald's. You can also use the 

Supplier search in combination with the Name search. Ex: 

"McD Hamb" to find a McDonald's hamburger. 



or 

Product Search 


A list of all Food Items matching that Supplier will be listed. 

Many of the items in the ESHA databases already have 

Supplier information. You may, however, associate a Supplier 

with any Recipe or Ingredient. 

The Product search lets you search for all foods listed in the 

database that match a specific Product name. (Example: Nestle 

Foods has the Carnation product category.) 

To perform a Product search 

1. Type the full or partial name of the Product in the Search for 

box. 

Ex: typing "Carna" will find Carnation. You can also use the 

Product search in combination with the Name search. Ex: 

"Carn Break Drink" to find Carnation Instant breakfast drinks. 



or 

• Click the Search button.


Group Search 

Chapter 12 

A list of all Food Items matching that Product name will be listed. 

Many of the items in the ESHA databases already have 

Product information. You may, however, associate a Product 

with any Recipe or Ingredient. 

User-created Person files, Ingredients and Recipes can all be 

associated to a group for simplifying searches and organizing 

files. Ingredients in the ESHA database are already associated 

with one or more groups. 

An important note on the Food Characteristics Group: 

Food Characteristics can assist with menu planning by allowing 

another means to sort database foods. The foods included or 

not included in a characteristic are general suggestions and 

should not be used for specific allergy or food sensitivity recommendations. 

To perform a Group search for a specific item 

1. Type a food item, a supplier or a product as described 

above in the Search for box. 



or 


12-7 

Chapter 12


Chapter 12 


12-8 


3. Click the More button. 

4. Check the Groups box. 


6. In the Groups dialog box, select the check box(es) next to 

the group(s) in which you want to search. 

7. Click the OK button. 

8. The program will then search for items only in the specified 

food group(s). If you press the ESC key during the search, it 

will stop and any records found up to that point will be displayed. 

To perform a Group search for all items in a Group 

With the Search for box empty 



or 



2. Click the More button. 

3. Check the Groups box. 


5. In the Groups dialog box, check the box next to the group or


groups in which you want to search. 

6. Click the OK button. 

7. The program will then search for all items in the specified 

group. If you press the ESC key during the search, it will 

stop and any records found up to that point will be displayed. 

Recipe Only/F7 Search 

Using F7 on your keyboard will prompt the program to search 

for user-added recipes only. 

To perform a Recipe Only Search 

1. Type words or partial words. 


User-added Ingredient Search 

Chapter 12 

You can search for ALL user-added Ingredients in one search 

by using the User-added Search 

To Search for all User-added Ingredients 

1. Type 0 (zero) in the Search for box. 



or 


12-9 

Chapter 12


Chapter 12 


Food Description Abbreviations 

12-10 

& - and 

add - added 

add wtr - added water 

art - artificial 

asp - aspartame 

asstd - assorted 

Austl - Australia 

avg - average 

bkd - baked 

bkg - baking 

bbq - barbecue 

w/o bone - boneless 

btl - bottle 

btld - bottled 

brsd - braised 

brd - breaded 

brld - broiled 

caff - caffeine 

Calif - California 

cal - calorie 

calc - calcium 

char - charbroiled 

choc - chocolate 

cholest - cholesterol 

chpd - chopped 

ckd - cooked 

cnd - canned 

cnut - coconut 

coll - collection 

coml - commercial 

comp - compartment 

conc - concentration 

cond - condensed 

condmnt - condiment 

cran - cranberry 

ctn - carton 

cttnsd - cottonseed 

cvrd - covered 

decaf - decaffeinated 

degermed - degerminated 

dehyd - dehydrated 

ea - each 

nrich - enriched 

f/ - from 

fcc - food chemical 

codex 

fill - filling 

flrd - floured 

flvr - flavor 

flvrd - flavored 

fort - fortified 

fzn - frozen 

hi - high 

hydrog - hydrogenated 

imit - imitation 

indv - individual 

intl - international 

inst - instant 

iqf - individually quick 

frozen 

lg - large 

med - medium 

microwv - 

microwaved 

moist - moisture 

NZ - New Zealand 

old fash - old fashioned 

oz - ounce 

part - partially 

past - pasteurized 

pce - piece 

prep - prepared 

pine - pineapple 

pkg - packaged 

pkt - packet 

preckd - precooked 

proc - processed 

prot - protein 

pwd - powder 

rducd - reduced 

rec - recipe 

reconst - reconstituted 

refrig - refrigerated


reg - regular 

rehyd - rehydrated 

rstd - roasted 

rtb - ready to bake 

rtc - ready to cook 

rtd - ready to drink 

rte - ready to eat 

rtf - ready to feed 

rth - ready to heat 

rts - ready to serve 

rtu - ready to use 

sacc - saccharin 

skm mlk - skim milk 

w/o skin - skinless 

smkd - smoked 

sml - small 

Recipe and Analysis Using Yield Data 

When you are searching for foods, the ingredient selection dialog 

may contain indented items below a main food heading: 

Beef Rib Steak - Broiled Lean 

Meas Raw - Boneless 

AP Raw w/Bone 

Chicken Breast - Roasted 

Meas Raw - Boneless 

AP Raw w/Bone 

Oatmeal - Cooked 

Meas Dry 

sod - sodium 

spec - species 

splmnt - supplement 

stmd - steamed 

straw - strawberry 

stuff - stuffed 

svg - serving 

strnd - strained 

stwd - stewed 

sug - sugar 

swtnd - sweetened 

swtnr - sweetener 

synth - synthetic 

tbsp - tablespoon 

tsp - teaspoon 

TVP - textured vegetable 

protein 

Chapter 12 

tstd - toasted 

unckd - uncooked 

unenrich - unenriched 

unflvrd - unflavored 

unfort - unfortified 

usp - United States 

Pharmacopoeia 

w/skin - unpeeled 

unprep - unprepared 

unswtnd - unsweetened 

vac - vacuum 

van - vanilla 

veg - vegetable 

vit - vitamin 

w/ - with 

w/o - without 

12-11 

Chapter 12


Chapter 12 


12-12 

The indented items indicate the pre-cooked or pre-processed 

food item. If you select one of the indented items, the program 

will allow you to enter the quantity of the indented measure [AP 

(as purchased) Raw w/Bone, etc.]. The program will then 

"cook" the item and provide an analysis of the finished product. 

Examples: 

• Yield data allows you to enter in the weight of raw meat 

and view the nutritional data for the cooked counterpart. 

Suppose your recipe for roasted chicken calls for 1 pound of 

boneless, skinless chicken breast. You can select database 

item #15004, Chicken, broiler/fryer, breast, w/o skin, rstd, 

highlighting the AP Raw-Boneless option, and then entering 

1 pound. The program will automatically account for the 

cooking losses and give you the weight and nutritional 

analysis of the 1 pound of chicken after it is cooked. 

• Yield data also allows you to enter in the weight of a raw 

vegetable and view the nutritional data for the cooked 

counterpart. 

Suppose your recipe for cooked broccoli calls for 2 cups of 

raw broccoli. You can select database item #5028, Broccoli, 

chpd, ckd w/o salt, drained, highlighting the Meas Raw- 

Trimmed option, and then entering 2 cups for the 

amount/measure. The program will automatically account for 

the cooking losses and give you the weight and nutritional 

analysis of the 2 cups of broccoli after it is cooked. 

• Yield data also allows you to enter in the weight of dry 

pasta or beans and view the nutritional data for the 

cooked counterpart. 

Suppose your recipe for spaghetti pasta calls for ½ pound of 

dry spaghetti noodles. You can select database item #38118, 

Pasta, spaghetti noodles, enrich, ckd w/o add salt, highlighting 

the Meas Dry option, and then entering ½ pound for the 

amount/measure. The program will automatically account for 

the water absorbed during cooking and give you the weight 

and nutritional analysis of the ½ pound of spaghetti pasta 

after it is cooked.


Preferences 

CHAPTER 13 

The Food Processor allows for a variety of customization options. 

Most of these settings are stored in the Preference file. These 

include: number of decimal places displayed, preferred calculation 

method, displaying units in metric values, showing notes, report 

fonts, columns displayed, margins, and others. The Preference file 

can be accessed at any time the program is open. 

Changes to the Preference file will be saved each time you exit 

the program. 

To access the Preference file 

• Choose View > Preferences from the Menu. 

General Preferences 

GENERAL OPTIONS 

Auto Open Reports List 

Selected analysis Reports (Spreadsheet, Pyramid, etc.) will 

open every time you open any Recipe document. 

Chapter 13


Chapter 13 


13-2 

To select one or more reports 

• Check the box. 

No Data String 

Blanks in the ESHA database represent cases where there is 

either no available data or a lack of reliable data. The default representation 

for these is double dashes (--) in the program. You 

can change how this is represented in the No Data String box. 

To change the No Data String representation 

• Type the desired representation (letters, symbols or numerals). 

Decimal Places 

Date Format 

The Decimal Places setting lets you select the number of 

places after the decimal point (0-6) to be displayed in both the 

onscreen and printed reports. 

• Type in a number from 0 to 6. 

PERSON OPTIONS 

• Type in how you want the date to appear. %m/%d/%Y is 

standard format. 

Display units in 

Show Days 

Show Meals 

RECIPE OPTIONS 

• Select English or Metric 

• Check this option to show Intake foods entered sorted into 

their days. 

• Check this option to display the Intake foods organized by 

meal. 

Round when Resizing 

The Round when Resizing feature simplifies quantities and


DISPLAY 

units when a recipe is increased or decreased to make a specific 

number of servings. The program will round to the nearest 

reasonable fraction within 5 percent and convert to larger units 

of measurement for convenience. 

For instance, if you choose to round, resizing an original oneserving 

recipe that calls for 1/3 cup of milk to a recipe that 

serves 50 will prompt the program to round the amount of milk 

to 4.25 quarts rather than 16.666 cups. 

To Round when Resizing 

• Make sure the Round when Resizing box is checked. 

Display Weight 

The Food Processor will automatically display the weight measure 

in grams by default. 

To change the displayed weight measure 

• Use the drop-down menu to choose to display the weight in 

grams, kilograms, micrograms, milligrams, ounces or 

pounds. 

HACCP Heading Level 

The HACCP guidelines are organized by levels. For example, a 

full heading (3 levels, in this case) would be "Hot: Fish: 

Cooking: Cook to an internal temperature of 145 F for 15 

seconds." This will all print on your report. You may, however, 

choose to display fewer heading levels. The same guideline, 

set at 1 level would read: "Cooking: Cook to an internal temperature 

of 145 F for 15 seconds." 

To set a default heading level 

• type in the desired number (1-4). 

Flag Missing Values 

Chapter 13 

This setting displays ">" symbol on the Multi-column report indicating 

that some of the ingredients in your recipe/formula are 

missing data for particular nutrients. If you wish to be warned 

of missing data, be sure this box is checked. 

13-3 

Chapter 13


Chapter 13 


13-4 

Show Notes 

Show Cost 

Review the Spreadsheet report to see which ingredients have 

missing data. This will be shown by "--" in the nutrient columns. 

You can choose to show or hide the notes field at the bottom of 

the Diet Recall or Recipe screen. 

To show/hide notes 

• Check or uncheck the Show Notes box. 

You can choose to show or hide the cost field on a printout. 

To show/hide cost 

• Check or uncheck the Show Cost box. 

Show Function Keys 

The Function Keys Legend lists what function keys correspond 

to what actions (Ex: F2 = Preview, F1 = Help), and will appear 

at the bottom of the screen. 

To show/hide Function Keys Legend 

Check or uncheck the Show Function Keys Legend box. 

Use Common Name 

SEARCH OPTIONS 

The Common Name is generally a shortened version of the 

longer Item Name and is entered on the first tab of the Edit 

Ingredient window. Check this option if you want this name to 

appear on your Reports. The Item Name will be replaced by the 

Common Name. 

Search Limit Count 

Typing a value in this field will prompt the program to stop 

searching once that number of results has been reached. This 

saves time during your searches. Using 0 removes the upper 

limit. 

Be warned: Using 0 could cause searching to take a long time 

if many results match.


EXPORT RESOLUTION FOR LABEL 

Horizontal/Vertical in DPI 

• Enter a number for dpi (dots per inch). The higher the number, 

the higher the resolution and larger the file size 

RESET PREFERENCES 

Reset Warning Dialogs 

• Click this to reset all warning dialogs you have previously 

disabled. 

Reset Default Preferences 

• Click this to set all Preferences to their original configuration. 

Display Preferences 

When you create a Recipe, certain columns automatically 

appear in the list with their values listed. By default, these are 

Item Name, Quantity and Measure. You can modify which 

columns will appear when you open a Recipe. 

Primary Columns 

To add Primary Columns 

• Check the box beside the desired header. 

To remove Primary Columns 

• Uncheck the box beside the header. 

Nutrient Columns 

To add Nutrient Columns 


This opens the Nutrient Selection dialog box. The available 

nutrients are listed by category. 

2. Select which nutrients you want your reports to display from 

the Available Nutrients box, then: 

• Double-click on the nutrient; 

Chapter 13 

13-5 

Chapter 13


Chapter 13 


13-6 

or 

• Highlight the nutrient and select the add (double arrows 

pointing to the right) button. 

Note: to remove a nutrient from the list, highlight the nutrient 

and click the remove button (arrows pointing to the left). This 

moves the nutrient to the Nutrients to View box. 

3. Continue adding nutrients in this manner until you are satisfied 

with your list. 

4. Click OK. 

These nutrients will now appear as column headers in your 

Recipe. 

Reports Preferences 

GENERAL 

Report Font 

Reports Preferences encompass all Report printing settings 

including headers/footers, format, artwork, alignment and fonts. 

You can format your reports for printing by selecting a specific 

font, font size, font style, effects and color. This will not affect 

how the report looks onscreen.


To format your font 

1. Click the Ellipsis button. 

2. Make desired changes in the Font window. 

3. Click OK. 

Print with Color 

Checking this will set default printing setting to color. Leaving it 

unchecked will keep the default printing color setting at black 

and white. 

Word Wrap Text 

Print Scale 

MARGINS 

HEADER/FOOTER 

Print Title 

Chapter 13 

If the Item Name (generally the Ingredient name or Recipe 

name in the Spreadsheet and Recipe reports) exceeds the 

width of the onscreen display column, checking this box will 

force the name to continue on the line below for printing. 

Tell the program to scale your print-out by choosing a size percentage 

here. Example: Select 50% to scale the printout to half 

the size. This will allow more reports to fit on a printed page. 

Specify the print area for the page by entering margins in inches 

from the edge of the page for Left, Right, Top and Bottom 

margins. 

The printed Title will be what appears in the Title Bar at the top 

of an onscreen report. 

To Print the Title 

• Check the Print Title box. 

13-7 

Chapter 13


Chapter 13 


13-8 

Title font 

Print Date 


1. Click the ellipsis button. 


3. Click OK. 

To print the Date 

• Check the Print Date box 

To position the Date 

• Select from the drop-down menu. 

Print Page Numbers 

HEADER 

Header font 

To print the Page Numbers 

• Check the Print Date box 

To position the Page Number 

• Select from the drop-down menu. 

Note: The Date and Page Numbers will print in the same font 

as the report. For information on formatting the report font, see 

"Report Font" under "Printing Settings" earlier in this chapter. 


1. Click the button. 


3. Click OK.


Header text 

To include Header Text (user-created) with your reports 

• Type the Header text in the available space. 

Header Text Position 

HEADER BITMAP 

To position the Header Text 

• Select from Left, Center or Right from the drop-down menu. 

The Header will automatically align to your top margin. 

The Food Processor will let you bitmap add art to your printed Reports. 

File Path 

To add art 

• Type the path to the bitmap in the box provided; 

or 




Header Bitmap Position 

FOOTER 

Footer Font 

• Align the bitmap on the page by selecting left, right or 

center. 

Note: At this time, The Food Processor SQL allows only 

bitmap (.bmp) images to be used as header artwork. 


1. Click the button. 


3. Click OK. 

Chapter 13 

13-9 

Chapter 13


Chapter 13 


13-10 

Footer text 

To include Footer Text (user-created) with your reports 

• Type the Footer text in the available space. 

Footer Text Position 

To position the Footer Text 

• Select from Left, Center or Right from the drop-down menu. 

The Footer will automatically align to your bottom margin. 

REPORT SECTIONS 

You can choose which sections of the Recipe, Ingredient or 

Person (exchanges, nutrients, costs, Report, Audit Trail, etc.) to 

print or not to print with the Recipe or Ingredient Report. 

# of Nutrient Columns 

Enter the number of columns (one column contains both the 

nutrient name and its value) to be printed on one row of the 

printed page. This applies to the Exchanges and Ingredients by 

percent weight Report Sections on the printed report. 

Recipe 

• Check the boxes to include the sections in your Report 

print-out 

Ingredient Columns 


print-out 

Person columns 


print-out 

Use the arrow keys to organize the sections.


ReportsPLUS Preferences 

SHOW HEADER BITMAP 

File Path 

Top 

Left 

To add art 

• Type the path to the bitmap in the box provided; 

or 




Chapter 13 

• Type in the number of inches from the TOP of the page 

to place the bitmap 

• Type in the number of inches from the LEFT of the page 

to place the bitmap 

13-11 

Chapter 13


Chapter 13 


13-12 

FOOTER 

Show Date 

• Click the box to show the Date in the Footer. Note: Date 


Show Time 

• Click the box to show the Time in the Footer. Note: Time 


Show Page Number 

Search Preferences 

• Click the box to show the Page Numbers in the Footer. 

Note: Page Number font, size and format are static and 

cannot be changed. 

Groups to Exclude when Searching 

Because of the expansive size of the program's database, you 

may wish to automatically exclude groups from the search 

string. In doing so, you will limit the search and decrease 

search time. 

To Exclude a Group during Searches 

• Check the box next to the group you wish to exclude.


Color Preferences 

Color List 

Chapter 13 

This shows the default color settings of colors that you can 

change. It includes: Recipe designators (ESHA items or useradded 

items), Ingredient designators, Ratio and Percents 

Report colors, and Pyramid Report colors. Both the highlight 

and text colors can be changed. 

To Change a Highlight color 

1. Click on the color bar (ex: ESHA Recipe, Ingredient, Protein, 

etc.) you wish to change. 

2. Make sure the Background radio button is selected. 

3. Choose one of the Custom colors listed. (If you are not satisfied 

with the Custom Colors, please see below.) 

To Change Text color 

1. Click on the text (ex: ESHA Recipe, Ingredient, Protein, etc.) 

you wish to change. 

2. Make sure the Text radio button is selected. 

3. Choose one of the Custom colors listed. (If you are not satisfied 

with the Custom Colors, please see below.) 

13-13 

Chapter 13


Chapter 13 


13-14 

Custom Colors 

If you want to use colors other than the defaults listed under 

Custom Colors, you can easily change them. 

To change your Custom Color selections 

1. Click Define Colors. This opens the Windows® color dialog. 

2. Using the color pickers, RGB values, the Basic Colors, etc., 

select your custom colors by clicking Add to Custom Colors 

for each color. 

For more information on the Windows® color picker, please see 

your Windows® documentation. 

Default Groups Preferences 

When you create a Recipe or Ingredient, you can select one or 

more of the available Databases or Groups for each user-created 

Recipe or Ingredient to be part of automatically. 

To select a group 

• Check the appropriate box 

To set these as your default groups 

• Click Save as Default 

Label Object Properties 

Go to Label>Settings


(These settings are accessed by going to Label>Settings and 

are only available when a Recipe is open.) 

OBJECT PROPERTIES 

Title, Notes, Date 

Size 

Font - Choose font, font style and size here 



Width - Sets the width of the allowable space for the element in 

inches 

Height - Sets the height of the allowable space for the element 

Auto-size height - Height will self-adjust to accommodate all of the 

text (automatically wrapped) in the Title, Notes or Date 

Location 

LABEL 

Size 





Top - Positions the element in inches from the top of the page 

Left - Positions the element in inches from the left of the page 

Width - Sets the width of the allowable space for the Label in inches 

Height - Sets the height of the allowable space for the Label 

Chapter 13 

Auto-size height - Height will self-adjust to accommodate all of the 

text (automatically wrapped) in the Label 

13-15 

Chapter 13


Chapter 13 


13-16 

Location 





Top - Positions the Label in inches from the top of the page 

Left - Positions the Label in inches from the left of the page


Database 

Modifying/Creating Database Items 

Nutrients 

CHAPTER 14 

Note: If the database connection error message appeared 

while you were using the program, considering the following 

may help you fix the problem: 

• The server hosting the database may be shut down. 

• Your database may have been renamed or moved to a different 

computer. 

• Your network service may have been unexpectedly shut 

down or disconnected. 

Contact your network administrator or look in your Windows 

documentation to resolve this problem. 

If this problem persists contact ESHA's tech support: 

1-503-585-6242 ext. 300 

support@esha.com 

or visit our support website: support.esha.com. 

If necessary, you can add your own nutrients. These nutrients act 

no differently from the included nutrients. You can add data to 

food item records for them, and they can appear in Recipe and 

Intake analyses. However, they cannot appear on the Label. 

To add a new user-defined nutrient, 

1. Go to Database > Modify and select the Nutrients tab. 

2. Click the New button. 

14-1 

Chapter 14


Chapter 14 


14-2 

Suppliers 

3. Type in the Name of the new nutrient. 

4. Type in an Abbreviated Name. 

5. Enter a Measure Name. 

6. Click OK. 

Note: You can add up to 10 nutrients to the database. 

Many Supplier names are already in the program. (Ex: Pepsico, 

Heinz, Ben & Jerry's, etc.) 

You may wish, however, to add your own supplier to the database 

for future association with a recipe or ingredient. Later, the 

associated Supplier names can be used to simplify searches.


Products 

Groups 

1. Go to Database > Modify and select the Supplier tab. 


3. Type in the Name of the Supplier. 

4. Click OK. 

Many Product names are already in the program. (Ex: Louis 

Rich, Yoplait, Mrs. Paul's, etc.) 

In addition, you can add your own keyword to the database for 

future association with a recipe or ingredient. Later, the associated 

Product names can be used to simplify searches. 

1. Go to Database > Modify and select the Products tab. 


3. Type in the Name of the Product. 

4. Click OK. 

Chapter 14 

You may wish to add your own group to the database for future 

association with a recipe, person or ingredient. Later, the associated 

groups can be used to simplify searches or for organizational 

purposes. 

To add a new Group folder to the database 

1. Go to Database > Modify 

2. Select the Groups tab 

14-3 

Chapter 14


Chapter 14 


14-4 

3. Click New. 

4. Type a name for the folder 

5. Select the radio button beside Folder. 

6. Click OK. 

To add a new Group file to the database 

1. Go to Database > Modify. 

2. Select the Groups tab.


HACCP 

3. Click on the folder where you would like the new group to 

reside. 

4. Click New. 

5. Type a name for the folder. 

6. Select the radio button beside Group. 

7. Click OK. 

Chapter 14 

You may wish to add your own HACCP designations to the 

database for future association with a recipe. User-added 

HACCPs will appear in blue. 

To add a new HACCP folder to the database 

1. Go to Database > Modify 

14-5 

Chapter 14


Chapter 14 


14-6 

2. Select the HACCP tab 

3. Click New. 

4. Type a name for the folder 

5. Select the radio button beside Folder. 

6. Click OK. 

To add a new HACCP file to the database 

1. Go to Database > Modify. 

2. Select the HACCP tab. 

3. Click on the folder where you would like the new HACCP to 

reside. 

4. Click New. 

5. Type a name for the folder. 

6. Select the radio button beside HACCP. 

7. Click OK. 

Deleting Database Items 

To Delete a Database Item 

1. Go to Database > Delete and choose Person, Ingredient, 

Recipe or Label. This opens a selection window. 

Note: If you are deleting an ingredient, you will have to perform 

a search first. 

2. Select the item you wish to delete by double-clicking it or 

highlighting it and clicking Select. 

A dialog box will appear asking you if you are sure you want to 

delete the item. Select Yes to delete it or No to cancel this window.


Importing/Exporting Data 

Chapter 14 

XML data can be imported to and exported from The Food 

Processor for information sharing between platforms. 

To Import data 

1. Go to Database on the Menu bar. 

2. Select Import. 

3. Browse to find the desired XML file. 


5. Choose to either import the entire file or specified parts of 

the file 

6. Select matching item options. 

7. Click OK. 

To Export data 

With the file you want to export appearing onscreen 

1. Go to Database on the Menu bar. 

2. Choose Export. 

3. Browse to find a destination for the exported data. 

4. Name the file. 


14-7 

Chapter 14


Chapter 14 


14-8 

Search and Replace 

This function allows you to search for a specific Ingredient within 

Recipe and/or Persons and replace all instances of that 

Ingredient with another Ingredient. 

To Search and Replace 

1. Go to Database>Search and Replace 

2. Enter the Ingredient to be replaced in the Search For field 

(use the Search button to find the exact Ingredient). 

3. Enter the replacement Ingredient into the Replace With 

field. 

4. Select, Recipe, Persons or Both. 

5. Click OK. 

Example: 

1. Enter Milk 2% in the Search For field 

2. Click Search and Select Milk, 2%, acidophilus, w/add 

vit A & D 

4. Enter Milk 2% in the Replace With field 

5. Click Search and Select Milk, 2%, w/add vit A & D 

7. Select Person. 

8. Click OK. 

All instances of Milk, 2%, acidophilus, w/add vit A & D will be 

replaced with Milk, 2%, w/add vit A & D in all Person documents.


Check My Data 

Chapter 14 

This option lets you quickly test if your Recipes actual vs. estimated 

component values fall into the tolerance range. Those 

Recipes whose components do not fall into that range are listed. 

To check your data: 

1. Go to Database > Check My Data > Weight/Fat/Calorie 

Components 

2. Type in the Tolerance % 

3. Click Run Check. 

The results will show the percent difference, the actual and estimated 

values and the values for each of the subcomponents. 

From here, you can decide to open a Recipe and fix the items 

that are outside the tolerance. 

For more information on Check Data, please see Chapter 5 and 

Appendix A. 

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14-10


Database Utilities 

CHAPTER 15 

The Database Utilities program assists the server administrator 

in setting up and maintaining the database and database files 

for your ESHA nutrition software. 

Grant access to a User 

Users MUST be granted access to the database in order to run 

the program. 

To create and grant access to a User 

1. With the program open, go to Users>Manage 

2. Click New 

3. Select either Windows Authentication or SQL Authentication. 

• Windows Authentication — Use for an NT network (NT 

4, Windows 2000 server, or Windows 2003 server). Users 

created thus will come from already-existing NT logins. 

Each account must be individually granted access. 

However, an NT authentication can be granted to a NT 

group, i.e. "ADMINISTRATORS". Every person in the NT 

network who is a member of that group can now log on to 

the database 

• SQL Authentication — An SQL login is an account specific 

to the SQL database; it is created on the database 

and allows anyone that knows that name and password 

to log on to SQL Server. Administrators will create login 

names and passwords. 

4. Enter Name and Password information (if necessary). 

5. Click Create. The User will appear in the Server Logins 

window. 

Chapter 15 

Chapter 15


Chapter 15 

Food Processor 

15-2 

Working with the Database 

Users>Manage 

• Lists current users and lets you add new users. 

Database>Run Script 

• Use this feature to select a file containing SQL 

statements to execute. 

Database>Attach 

• Attaches the ESHA database to the current SQL 

server. 

Database>Detach 

• Detaches the ESHA database from the current 

SQL server. 

Database>Shrink 

Working with Files 

• Removes unused database records and log 

files that may have increased over time. Instead of 

merely marking a space as available, shrinking removes 

dead space and compacts the database. 

Database>Backup 

• Will backup entire (both user-added and esha 

items) SQL database. 

Database>Restore 

• Selects file created by backup.


Command Line Parameters 

Batch Mode 

The Database Utilities program can be run from the command 

line using parameters. This is useful for putting commands into 

batch files, or for executing database functions on a schedule. 

GENERAL NOTES 

• All commands are case-insensitive. 

• Whenever a file name is required, it is recommended to give 

the entire path enclosed in quotes, i.e. "c:\data\backup.bak". 

• All commands will target the eshadata repository. 

Run Script 

• Format 

dbutil -script file 

• Parameters 

file: the location of the script to be executed. 

• Explanation 

Chapter 15 

This command loads and executes a file containing SQL 

commands. The file must contain a sequence of valid 

SQL commands. The entire file will be loaded, and then 

executed as a long sequence of commands. 

• Notes 

A comment in the file is indicated by "--". Whenever these 

characters are found, the rest of that line will be ignored by 

the program. 

The use of the keyword "GO" between sets of operations 

is supported. Whenever "GO" is found, the program will 

execute all instructions read so far, and then begin reading 

commands again. 

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Chapter 15 


15-4 

Backup Database 

• Format 

dbutil -backup file 


Restore Database 

file: (optional) the database backup will be written to this 

file. 


This command performs a backup on the entire eshadata 

database. 

• Notes 

The file parameter is optional; if it is not provided, the program 

will create a default name for the file, in the format 

Eshadata_date-time.bak. 

If the file named already exists, it will be deleted before the 

backup begins. 

The file named must physically reside on the same computer 

that contains the SQL Server instance. It cannot be 

a shared network drive. 

• Format 

dbutil -restore file 


file: the database backup file to be restored. 


This command performs a restore of the eshadata database 

using the backup file named. The database will 

return to the previous state of the backup file, and all data 

entered since the backup was made will be lost forever. 

• Notes 

Unlike previous versions of the Database Utilities, there 

are no naming conventions required on the file.


Shrink Database 

• Format 

dbutil -shrink 


None. 


This command cleans up unused logs and compresses 

the database to improve performance and save disk 

space. 

• Notes 

None. 

Enable/Disable Audit Trail 

1. Go to Users>Enable Audit Trail 

2. Check or uncheck 

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Chap16:eshaport 7/19/2012 4:13 PM Page 16-1 

ESHAPort 

USING ESHAPORT 

Introduction 

Installation 

CHAPTER 16 

ESHAPort is a utility for exporting and importing database files 

for ESHA Research programs. Delimited ASCII text files can be 

imported to become either data files (recipes, formulations, etc.) 

or Food Item files (ingredients, finished foods, etc.). 

Existing files can be exported as delimited ASCII text files. In 

addition, files can be analyzed "on the fly" during exporting, and 

the finished analysis of each recipe or formulation can be 

exported. 

Whether you are exporting or importing, the ASCII text files use 

the same means for delineating the data fields. Each data field 

is separated by a user-specified character (such as a comma), 

and text (string) fields are delimited by a different user-specified 

character (such as a quotation mark). 

You can export and import as few or as many fields as you 

want. However, some fields are essential to the importing 

process; the program needs these to translate the data and use 

it effectively. 

(Note: ESHA coded ingredients are proprietary and cannot be 

exported.) 

Note: Do not uninstall previous version. 

Insert the CD into your CD Rom drive. Follow the instructions 

on-screen. 

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Chapter 16 


16-2 

• If the instructions don’t automatically appear, go to the Start 

Menu and choose Run. Type in d:/setup.exe and press 

Enter. 

The rest is automatic. 

Starting the Program 

Exporting data 

To start the program, double-click the ESHAPort icon on your 

desktop or go to Start>ESHA>ESHAPort. 

When the program starts, a welcome screen will appear asking 

you which operation to perform.


To set export document information 


• Go to File>New>Export; 

or 

• Choose the New icon and select ESHAPort export; 

or 

• Select New Export from the Welcome screen. 

2. Select which type of files to export: 

Ingredient 

Select this to export ingredient information. This can 

include all information, i.e., name, size, calories, user 

code, etc. 

Recipe – Data 

Select to export Recipe information such as Name, 

Key, cost, calories, weight, etc. 

Recipe – Data (Label) 

Chapter 16 

Select this to export the Recipe data in Label format. 

Recipe – Items 

Select this to export the items (ingredients) of the Recipe. 

This will export items only… not nutrition analysis. 

3. Set Destination File Name and destination, if necessary. 

4. Set Error Log File Name and destination, if necessary. 

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Chapter 16 


16-4 

5. Click Next. 

Select Fields 

When you first use the program, there will be a required list of 

Fields for exporting. 

To edit the list 

1. Select Edit. 

The Ingredient fields include codes, names, keys, weight, cost, 

etc. The Nutrients Fields include all available nutrients. 

2. In the left (Fields List) pane


• Double-click on the item to add 

or 

• Highlight the item and select the add (>>) button 

Continue in this manner until all Ingredient and Nutrient fields 

you wish to export have been added 

3. Use your mouse to arrange items in the right pane by dragging 

them up and down (Selected Fields). 

4. Click OK. 


Selection Criteria 

You have the option of exporting all records, exporting records 

by key number or exporting records per multiple criteria. This 

section acts as a search. The options listed help you refine your 

export list. 

EXPORTING ALL RECORDS 

To export all records 

1. Choose Select all Records 

2. Click Next 

EXPORTING BY KEY FILE 

A Key File is a user-created text document of a set of specific 

(Recipe or Ingredient) records wherein each line is a unique 

item. For example, a file may consist of all Recipes for chili. 

Note: The first line needs to say the type of information that is 

in the key file, which can be: 

• User Code; or 

• Name; or 

Chapter 16 

• Primary Key 

Example: If you are exporting by user code, open the text document 

containing the list of user codes and type user code at 

the top. 

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Chapter 16 


16-6 

To export by Key File 

1. Choose Select by Key File 

2. Click Browse. 

3. Browse to find the desired text (.txt) file. 

4. Click OK. 


EXPORTING BY MULTIPLE CRITERIA 

You can choose to select records by Name, Creation Date, 

Modify Date and/or Group. When you Select by Multiple 

Criteria, you must check the box next to the criterion you wish 

to use. 

Name 

Type in the name for the items to export. Ex: chick will find and 

export all items with chick in the name 

Creation Date 

Choose a Creation Date range. 

Modified Date 

Choose a Modified Date range. 

Groups


1. Click Select 

2. Check the box next to the group (or groups) you wish to 

export from. 

Include Empty Rows 

This option applies to any field selected for export that may be 

empty (depending on whether the user entered values in these 

areas), including: 

• User code 

• Cost amount 

• Cost quantity 

• Cost measure 

• Notes 

• Ingredient statement 

If you deselect “Include Empty Rows” any records with empty 

fields (listed above) will NOT be included in the export. 

Field Separators & Text Delimiters 

Chapter 16 

On the format dialog box are two selection boxes where you 

can set the field separator and text delimiter characters. 

16-7 

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Chapter 16 


16-8 

The field separator is placed between each of the imported or 

exported data fields. It is initially set as a comma (,). To change 

it, choose the desired character from the pull-down list. 

The text delimiter is used to designate a text (string) field. It is 

initially set as a pipe (vertical line symbol "|"). 

For example, if you exported a recipe using the default settings, 

it would look something like the following: 

|Granola|,|Raisins|,1.5,3,4 

|Granola|,|Almonds|,4,2,6 

|Granola|,|Coconut|,4,6,2 

Here the recipe name |Granola| appears on each line, followed 

by the ingredient name, followed by three numeric fields (quantity, 

measure code, and one other numeric data element). 

To set format 

1. Select the preferred field separator and text delimiter 

2. Check the box to write field headings automatically 


At this point, the program lets you double-check the export 

parameters by reviewing each tab before executing the export. 

If you find a mistake, you can edit it. 

• The Export tab lists selection criteria and destination file 

name. 

• The Selected Fields tab shows which fields will be exported 

• The Export Documents tab lists the records that have been 

selected for export per criteria specified. It’s a good idea to 

look over this list before executing. 

• The Destination File tab shows a list of records to be exported 

along with their data fields specified. It’s a good idea to 

look over this list before executing.


• The Error Log file shows the name and location of the error 

log IF one was created. 

To edit Export parameters 

1. Click Edit 

Importing data 

2. Select which settings to Edit. 

3. Click OK. 

4. When specifications are exact, click Execute. 

After executing, a dialog box will appear telling you the export 

was successful. 

To save this set of export criteria 

1. Click Save 

2. Name the file 

3. Browse to select where to save it. 


To import Data 


• Go to File>New>Import 

or 

• Choose the New icon and select ESHAPort Import. 

or 

• Click New Import on the Welcome window. 

2. Select which operation type: 

• Ingredient – Create 

• Ingredient – Update 

Chapter 16 

16-9 

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Chapter 16 


16-10 

• Recipe – New 

• Recipe – Update 

3. Set Destination File Name and destination, if necessary. 

4. Set Error Log File Name and destination, if necessary. 

5. Select the proper course of action from the available options 

for matching items. 

6. Click Next 

Select Fields 

When you first use the program, there will be a required list of 

Fields for exporting. 

The order of the Selected Fields MUST match exactly the 

order of the fields in the file to be imported. 

Note: When importing a Recipe, the program reads the data, 

constructs a Recipe record, and then attempts to locate each 

item in the ingredient database for its nutrient data. If there is 

an ESHA code, it locates the item in the ingredient database by 

that unique code. If there is no ESHA code, then it tries to 

locate the item using the unique User Code. If there is no User 

Code, then it searches for the Ingredient Name.


To create your own list 

Chapter 16 

Keep in mind, for ESHAPort to import a new 

Ingredient, it requires certain data fields. These are: 

• Ingredient Name 

• Gram Weight 

For ESHAPort to import a Recipe, it requires certain 

data fields. These are: 

• Recipe Name 

• Ingredient Names 

• Quantity (amount) 

• Quantity unit of measure 

and a least one of the following fields: 

• Item User Code 

• Item ESHA Code 

• Item Primary Key 

1. Follow the instructions on Page 18-4. 


To set format 

1. Select the preferred field separator and text delimiter 

2. Check the box to write field headings automatically 


At this point, the program lets you double-check the import 

parameters by reviewing each tab before executing the import. 

If you find a mistake, you can edit it. 

• The Settings tab lists selection criteria and destination file 

name. 

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Chapter 16


Chapter 16 


16-12 

• The Selected Fields tab shows which fields will be exported 

• The Source file tab shows the records that have been 

selected for import per criteria specified. It’s a good idea to 

look over this list before executing. 

• The Error Log file shows the name and location of the error 

log IF one was created. 

To edit Import parameters 

1. Click Edit 

2. Select which settings to Edit. 

3. Click OK. 

4. When specifications are exact, click Execute. 

After executing, a dialog box will appear telling you the import 

was successful. 

To save this set of import criteria 

1. Click Save 

2. Name the file 

3. Browse to select where to save it. 


Opening Existing Imports and Exports 

Once you’ve created an Import or Export file and saved it, you 

can go back and open it at any point. 

To Open and existing Import or Export file 

1. Do ONE of the following: 

• Go to File>Open 

or


• Click the Open icon 

or 

• Select Open from the Welcome screen 

2. Browse to fine the EshaPort file (.epf) 


Edit as necessary and continue with the export/import as discussed 

previously in this chapter. 

Command Line Parameters 

Chapter 16 

The Command Line Parameters are: 

-File - ESHAPort document file to 

open follows command. 

DontClose - If this option is set then doesn't not close program 

when finished with batch otherwise program will close when 

document finishes execution. 

CreationFrom= OR CF= - Enter creation from 

date. 

CreationTo= OR CT= - Enter creation to date. 

ModifiedFrom= OR MF= - Enter modified from 

date. 

IgnoreUsers - If you are importing and another user is in the 

program, you will get this error. “There %s currently %d user%s 

in the database. If they are modifying the records being imported, 

this could cause data errors. It is recommended that you 

have other users log out of the database before completing the 

import.” If IgnoreUsers is used, this error gets logged and the 

import function continues. If IgnoreUsers is not used, the import 

function exits. 

ImportExportFile= or IEF=. This sets 

the name of the file you are importing from or exporting to. 

ErrorLogFile= or ELF=. This sets the 

file where errors are logged. You can set this option in the 

import/export settings if you're in the program. The command 

line parameter allows you to specify it from the command line. 

ModifiedTo= OR MT= - Enter modified to date. 

16-13 

Chapter 16


Chapter 16 


16-14 

All commands are case insensitive so FILE, file, File, CRE- 

ATIONFROM, cf would all be valid commands 

Dates must be in format MM/DD/YYYY 

Example: 

ESHAPortSQL.exe -File TestFile.epf DontClose 

CreationFrom=10/15/2000 

CT=10/15/2004 

MF=10/15/2000 ModifiedTo=10/15/2000

Chap17:security 7/19/2012 4:45 PM Page 17-1 

ESHA Security 

About ESHA Security 

CHAPTER 17 

ESHA Security is a program compatible with the current versions 

of ESHA Research programs The Food Processor and 

Genesis R&D. ESHA Security allows an administrator to establish 

and enforce a set of access control rules for items in an 

SQL database. 

The Food Processor will automatically detect if ESHA Security 

is installed and activated, and will then prevent users from 

opening or modifying items they do not have access to. 

The primary tool for configuring ESHA Security is the Security 

Manager, a stand-alone application that allows the administrator 

to perform the essential activities of ESHA Security. 

Security Manager can be installed on an administrator's local 

drive, or on a server in a directory that is only accessible to an 

administrator. It is not installed on any users’ computers, to prevent 

users from changing network settings. 

• Important note: To execute the Security Manager application, 

you must have system administrator rights on the database 

it connects to. This is both an additional security measure, 

to prevent unauthorized users, and a necessity due to 

the database operations that the Security Manager application 

must perform. 

Security Access Levels 

When ESHA Security is installed and activated, an access rating 

will be determined every time a user attempts to view, open 

or delete an item. 

17-1 

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Chapter 17 


17-2 

Access is one of the following levels: 

• 0 – No access. User is not allowed to view, open or modify 

the item. The item will not show up in any searches they perform. 

Essentially, the user will never know this item exists in 

the database. 

• 1 – Read-Only access. The user can open the item, but is 

not allowed to save changes. The user can, however, save 

a copy of the item under a new name. 

• 2 – Read-Write access. The user can open and modify the 

item freely. The user will always have this level of access to 

any item personally created. 

Access is granted at a specific level to a role for a specific 

group. For example: 

Students – Read-Only – Lesson Plan One Group. 

This setting would allow any member of the Students role to 

view but not modify any of the items in the Lesson Plan One 

Group. A role can only have one access level assigned for any 

given group. 

A user could belong to several roles, and a food item could 

belong to many groups; accordingly, a user could end up with 

many access ratings. In this case, the highest access rating 

is applied. 

If a user does not have any access rating to a given food item, 

then they will receive the default ESHA Security access setting 

for the database. This can be any of the above settings. 

There is one important exception to all access ratings. If the 

user created the food item, then he always has read-write 

access to that item. The owner of an item can always modify 

his own item. 

An administrator can claim ownership of the item by saving a 

copy of the item and deleting the original. 

Steps to Determine Access to an Item 

1. Is the user the owner of the item? If so, then the access is 

Read-Write. If not, see to step 2. 

2. Does the user belong to one or more roles that have access


to one or more of the groups that the food item 

belongs to? If so, then access is the maximum access 

granted. If not, see to step 3. 

3. The user receives the default database access level for this 

item. 

Installing ESHA Security 

1. Insert CD-ROM. 

2. Follow the onscreen prompts. 

Opening ESHA Security 

To open ESHA Security 

• Double-click the icon on your desktop; 

or 

• Go to Start>Programs>ESHA>ESHAESHA Security> 

ESHAESHA Security 

How to Use ESHA Security 

ESHA Security consists of the following functions, each of 

which are performed using a page in the Security Manager: 

1. Working with SQL users. 

2. Working with SQL roles. 

3. Working with Security Groups. 

4. Setting global Security settings. 

5. Testing user access. 

Working with Users 

Chapter 17 

A SQL User is a person allowed to log onto an SQL Server 

database. In order to use any of the ESHA Research programs, 

each user must have a login for the database. 

In ESHA Security, users can use the Security Manager to create 

new SQL users or authorize existing NT users or groups to 

access the database. 

17-3 

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Chapter 17 


17-4 

Create Users 

The users created by Security Manager are standard SQL 

Users, no different than any other ones in SQL Server. In fact, it 

is not required that administrators use the Security Manager to 

create users; any of the standard SQL Server tools can be used 

as well. 

The Users Page 

The User Pane 

This page consists of two panes: 

• The User pane lists all current users in the database. 

• The Roles pane lists all current roles in the database. 

To create a User 

1. Select the User tab. 

The Roles Pane


2. Click New. 

Chapter 17 

3. Select either NT Authentication or SQL Server Login. 

• NT Authentication – Use for an NT network (NT 4, 

Windows 2000 server, or Windows 2003 server). Users will 

be verified by already-existing NT logins. Each account must 

be individually granted access. However, an NT authentication 

can be granted to a NT group, i.e. “ADMINISTRA- 

TORS”. Every person in the NT network who is a member of 

that group can now log on to the database. 

When using NT authentication, you do not need to provide a 

password for the new User. The User will use the same 

password he uses to log onto the NT network. 

• SQL Server Login – An SQL login is an account specific to 

the SQL database; it is created on the database and allows 

anyone that knows that name and password to log on to 

SQL Server. Administrators will create login names and 

passwords. 

4. Enter Name and Password information. 

5. Click OK. The User will appear in the Current Users pane. 

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Chapter 17 


17-6 

Delete Users 

To Delete a User from the list 

1. Highlight the User. 

2. Select Delete. 

3. A warning dialog will ask if you’re sure you want to delete 

this User. 

4. Click OK to delete. 

Important note: You cannot rename an existing user. You must 

delete the user, and create a new one with the desired name. 

ROLES AND PERMISSIONS 

Working with Roles 

SQL Server Roles are used in ESHA Security to organize 

access. Access is assigned to roles, not users. Users are then 

assigned to the roles that they need, which makes it easier to 

manage. Rather than having to grant access to 50 individual 

users one at a time, you can create a role and grant access to 

that role, then add the users as members of that role. 

Roles and Permissions Page 

Roles pane 

Role Permissions 

pane 

Access icons 

Groups tree


Create Roles 

Roles are used in ESHA Security to organize access. Access is 

assigned to roles, not to users. Users are then assigned to the 

roles. 

To Create a Role 

1. Click the Roles and Permissions tab. 

2. Click New. 

3. Type in the name of the Role. 

Note: Role naming does not have to follow any naming conventions 

other than what the administrator sets up. 

Examples: 

• Teachers 

• Students 

• Administrators 

• Research Department 

Chapter 17 

17-7 

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Chapter 17 


17-8 

• Marketing 

• Developers 

4. Click OK. 

The Role will appear in the Existing Roles Pane. If, however, 

the role does not automatically appear (this may happen 

from time to time if, for example, someone else is creating a 

group on the network, etc.) hit the F5 key to refresh the 

screen. 

Define Role Permissions 

Defining Role Permissions specifies what access this role will 

have to a selected group. Later, one or more Users will be 

added to a role. 

To set Role Permission 

1. Highlight the Role. 

2. Highlight the Group. 

3. Select: 

• No access; 

• Read-only access; 

• or Read-Write access. 

4. Select the next group in the list and repeat Step 3. Repeat 

this as necessary.


Note: All groups start with the default access defined in the 

Settings screen. 

Giving access to a folder will also grant the same access to all 

sub-folders and groups contained within the folder, unless they 

already have an access level granted. 

The permissions granted will be displayed both with a colorcoded 

highlight (red = no access; yellow = read-only access; 

green = read/write access) in the Groups pane AND listed in 

the Role Permissions pane. 

Note: A user can be a member of more than one role, and a 

data file can be a member of more than one group; accordingly, 

a user could end up with many access ratings. If there are conflicting 

permissions, the highest access rating is applied. 

Assign Users to Roles 

To assign users to roles 

1. Click the User tab. 

Chapter 17 

2. Highlight the User. 

3. Check the box or boxes by the Role or Roles you wish to 

assign to that user. 

17-9 

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Chapter 17 


Working with Security Groups 

17-10 

In The Food Processor and Genesis programs, food items 

(ingredients) are organized into existing databases, existing 

groups and user-added groups. ESHA Security adds a new category 

of groups that are used exclusively for security purposes, 

under the Security folder. 

Security groups are treated differently than the other types of 

groups found in both The Food Processor and Genesis R&D . A 

user can see those groups to which an item belongs, but they 

cannot change those groups unless they have Read-Write 

access to that group. Groups that they have Read-Only or No 

Access permissions will appear, but they will be grayed out and 

disabled. 

This allows the administrator to delegate responsibility for individual 

items to the users. By granting all users access to a 

group named, for example, “Public Items”, any user can then 

move an item in or out of that group freely. This allows users to 

share their items by adding them to a Security group that everyone 

can access. 

When a role is granted access to a specific group that is explicit 

access permission. In addition, this access is inherited by all 

child groups beneath the group that do not have an explicit 

access permission of their own. If a child group has explicit 

access permission, then this permission is the access level 

granted for items in that group, and all of its children, unless the 

children have explicit permissions of their own. 

If a user has no owner access or group access to an item, they 

receive the default access. Default access is set by the administrator, 

and applies to all items that have no other access permissions. 

(See the section on Settings.) 

When Security is in use, the Security Group and its folder will 

appear in the Groups section for either Genesis or The Food 

Processor . Thus, any group or folder created in Security will be 

subsequently created in Genesis or The Food Processor as 

well.


Unless a default group is set, users will have to save their work 

to one of the Security groups for Security to be effective. 

Create Groups 

To Create a Group 


2. Click New. 

3. Select Folder or Group 

4. Type in the name for the new Group 

5. Click OK. 

Chapter 17 

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Chapter 17 


17-12 

Edit (Rename) Groups or Folders 

Delete Groups 

To Rename a Group or Folder 

1. Highlight the Group or Folder. 


3. Edit the Group or Folder’s name. 

4. Click OK. 

To Delete a Group 

1. Highlight the Group or Folder. 

2. Click Delete. 

3. You’ll get a warning message: “Are you sure…?” 

4. Click Yes. 

To Select a Default Group for member of a role to save to 

1. Choose a Role from the Drop-down menu 

2. Highlight a Group in the Existing Groups pane 

3. Click Add.


Configuring Settings 

Default Access Permissions 

Chapter 17 

If a user has no owner access or group access to an item, they 

receive the default access. Default access is set by the db 

admin, and applies to all items that have no other access permissions. 

Default access can be set to Unlimited, Read-Only, or 

None. 

Use this screen to set default access for the Groups and 

Folders. 

Enable/Disable ESHA Security 

Turn ESHA Security “on” and “off” here. 

Testing User Access 

This feature allows you to make sure you have set the correct 

permissions per User. 

To Test Access 

1. Select the User from the list. 

2. Type in a search term. 

3. Highlight the item in the list. 

User’s access to the item will be shown, as will the groups/folders 

to which the item belongs. 

17-13 

Chapter 17


Chapter 17 


Exiting ESHA Security 

17-14 

An Example 

To exit ESHA Security, do one of the following: 

• Click the “x” in the upper right-hand corner; or 

• Go to File>Exit. 

In this example, you will create a new user, a new role, define 

permissions and assign a role. 

The Teacher – Student Setup 

In this scenario, there are a few Teachers and larger number of 

Students . 

Teachers need to create items that are: 

• Public but Read-only to Students. 

• Private and Read/Write to Teachers. (Students can't view 

them) 

Students need to create items that are: 

• Private and Read/Write to only them. (Other Students 

can't view them) 

• Public and Read-Only to Teachers 

Here is one way to approach the problem: 

1. Create the roles. 

• A Teacher role. 

• A Student role. 

2. Create the groups. Create the following folders: 

• Teacher Items 

• Lessons 

• Student Items 

• Public Items 

3. Create default group memberships. This is important 

because it forces items to be created with the correct groups 

set by default.


• The Teacher Role should have the Teacher Items as a 

default group. 

• The Student Role should have the Student Items as a 

default group. 

4. Create user accounts. Every user will need an account in 

order to use the program. If there are a large number of students, 

this could be time-consuming. One way to do this efficiently 

is to put every student into an NT Group, then grant 

access to that group. 

5. Assign users to roles. 

• The NT Group should be assigned the Student role if it 

was used; otherwise, each Student will have to be individually 

assigned to the student role one at a time. 

• Assign each teacher to the Teacher role. 

6. Assign Permissions. 

• Teachers have Read-Write permission to Teacher Items, 

Lessons and Public Items. 

• Teachers should have at least Read permission to 

Student Items; optionally, they could be granted Read- 

Write permission. 

• Students should have Read-Write permissions to Public 

Items. 

• Students should be assigned No Access to Student Items. 

Does this fulfill the requirements? 

Chapter 17 

• Teachers can create items that students cannot see. 

• By default, Teacher items are created in the Teacher 

Items. Each teacher can organize their items by manually 

adding each item to the appropriate lesson group; for 

example, items for the first lesson could be added to a 

Lesson 1 group. 

• Teachers can reveal items to students at the appropriate 

time. 

Once a teacher is ready for students to review a lesson, they 

can reveal the items in two ways: 

17-15 

Chapter 17


Chapter 17 


17-16 

1. Grant the Student role Read-Only access to the appropriate 

Group. 

2. Add the item into the Public Items group. 

• Students can see their own items, but not any other 

Student’s items. 

By blocking access to Student Items, the students will be 

unable to see any items that belong to that group. Any item created 

by a member of the Student role will be automatically 

added to that group; so all Student items are hidden from students. 

The only exception is the Owner rule – the owner of 

an item will ALWAYS have Read-Write access to that item, 

no matter what groups it belongs to. 

Compatibility Notes 

ESHA Security will co-exist with all existing SQL-based ESHA 

programs. It is not compatible in any way, shape or form with 

the earlier versions, and never will be. 

The Security code will be sold as an add-on to the main program. 

For this reason, security can be activated or deactivated 

without otherwise affecting the performance of the application. 

Security will require the latest version of the ESHAApp executable. 

This is enforced to prevent an older client from being 

used to bypass the security rules. The security update will 

rename the stored procedures to new names, and update the 

structure number in the database. This will effectively prevent 

any old client from connecting until they get the program 

update. 

State 

Security is not installed. 

Security is installed, but the 

client application is not the 

correct version. 

Security is installed and the 

client is the correct version. 

Program Behavior 

Program operates as normal. 

Program issues warning at 

startup. No program operations 

will succeed other than 

the About dialog. 

Program enforces Security 

restrictions on reading and 

writing.

AppendixA:AppendixA.qxd 7/19/2012 4:51 PM Page A-1 

Guidelines for Food Data 

The Food Database 

CALORIES FROM FOOD 

Main Sources of Calories 

A P P E N D I X A 

Protein, carbohydrates, fat, and alcohol are the food components 

that contribute Calories to the foods that you eat. They, 

however, do not contribute Calories equally. As you can see 

from the table below, protein and carbohydrate contribute significantly 

fewer Calories per gram than fat or alcohol. The average 

conversion factors (sometimes referred to as the 4-4-9 formula) 

are most often used by manufacturers to calculate Calorie values 

for their products. The actual range of conversion factors 

(called Atwater factors) are used by the USDA database to calculate 

Calorie values for their foods. You can see the source of 

data for a food item in the database from the Preview screen. 

Calorie Sources 

Calorie Source Avg. Conversion 

factors 

Actual Range of 

Conversion 

Protein 4 Cal/g 1.82-4.27 Cal/g 

Carbohydrate 4 Cal/g 1.33-4.16 Cal/g 

Fat 9 Cal/g 8.37-9.02 Cal/g 

Alcohol 7 Cal/g 6.93 Cal/g 

A-1 

Appendix A


Appendix A 

The Food Processor SQL 

A-2 

Atwater Factors 

Food Item Protein Carbs Fat Alcohol 

Cal/gm Cal/gm Cal/gm Cal/gm 

Baked Beans: 

with tomato sauce 3.40 4.00 8.40 … 

w/ pork & tomato sauce 3.50 4.00 8.80 … 

Peas & beans, mature dry legumes 3.47 4.07 8.37 … 

Beans, refried 3.50 4.10 8.90 … 

Beef 4.27 ... 9.02 … 

Beef, processed meat 4.27 3.68-3.87 9.02 … 

Beef tongue 4.27 4.11 9.02 … 

Beverages: 

Beer 3.87 4.12 8.37 6.93 

Carbonated soda 3.36 3.87 8.37 … 

Coffee 3.47 4.07 8.37 … 

Distilled spirits (whiskey) … 4.12 … 6.93 

Fruit flavored drinks 3.36 3.90 8.37 … 

Lemonade/Limeade 3.36 3.80 8.37 … 

Tea, unsweetened (all) 2.44 3.57-3.80 8.37 … 

Wine 3.36 3.92 8.37 6.93 

Bran (corn, rice, wheat, oat) 1.82 2.35 8.30-8.37 … 

Breakfast cereals 1.82-3.82 2.80-4.16 8.37-8.80 … 

Corn grits 2.73 4.03 8.37 … 

Chili w/beans 3.50 4.00 8.70 … 

Chocolate/cocoa 1.83 1.33 8.37 … 

Eggs 4.36 3.68 9.02 … 

Fish 4.27 … 9.02 … 

Flours (average of corn, rice, 

wheat) 2.96-4.04 3.78-4.12 8.37 … 

Corn 2.73 3.95 8.37 … 

Rice (brown-white) 3.41-3.82 4.12-4.16 8.37 … 

Rye, medium 3.23 3.99 8.37 … 

Wheat (all except whole) 4.05 4.12 8.37 … 

Whole wheat 3.59 3.78 8.37 … 

Fruits, raw 3.36 2.48-3.60 8.37 … 

Fruits, canned 3.36 3.60-3.78 8.37 … 

Grains & Grain products: 

Barley 3.55 3.95 8.37 … 

Bulgar wheat 3.59 3.78 8.37 … 

Buckwheat 3.37 3.78 8.37 … 

Cornmeal, degermed 3.46 4.16 8.37 … 

Couscous/Farina/Semolina 4.05 4.12 8.37 … 

Millet 3.87 4.12 8.37 … 

Quinoa 3.47 4.07 8.37 … 

Sorghum 0.91 4.03 8.37 … 

Triticale 3.32 3.82 8.37 … 

Milk, milk products, butter 4.27 3.87 8.79 …


Atwater Factors (continued) 

Appendix A 

Food Item Protein Carbs Fat Alcohol 

Cal/gm Cal/gm Cal/gm Cal/gm 

Nuts 3.47 4.07 8.37 … 

Pasta & Noodles: 

Chinese Noodles: 

Cellophane/long rice,dehyd 3.47 4.07 8.37 … 

Chow Mein 3.93 4.12 8.93 … 

Egg Noodles 3.93 4.09 8.41 … 

Egg Noodles, spinach 3.88 4.08 8.41 … 

Japanese Noodles: 

Soba 3.37 3.78 8.37 … 

Somen 3.91 4.12 8.37 … 

Macaroni or spaghetti: 

Regular 3.91 4.12 8.37 … 

Vegetable 3.86 4.11 8.37 … 

Whole wheat 3.59 3.78 8.37 … 

Pork and processed meats 4.27 3.68-3.87 9.02 … 

Poultry and processed meats 4.27 3.87 9.02 … 

Rice, brown 3.41 4.12 8.37 … 

Rice, white 3.82 4.16 8.37 … 

Rice & Pasta w/seasonings 3.87 4.14 8.37 … 

Shellfish 4.27 4.11 9.02 … 

Soy beans, flours & products 3.47 4.07 8.37 … 

Sugar (beet or cane) … 3.87 … … 

Vegetables: 

Beans, immature, & peas 3.47 4.07 8.37 … 

Mushrooms 2.62 3.48 8.37 … 

Potatoes 2.78 3.48 8.37 … 

Potato Salad 3.60 4.00 8.90 … 

French fried 2.80 4.00 8.80 … 

Other vegetables, average all 2.44 3.57 8.37 … 

Tomato Sauce 2.60 3.70 8.40 … 

Zucchini 2.00 3.70 8.40 … 

Wheat (germ, sprouted, whole etc.) 3.59 3.78 8.37 … 

Wild Rice 3.55 3.95 8.37 … 

A-3 

Appendix A


Appendix A 


A-4 

Calories from Organic Acids 

Several organic acids contribute Calories: acetic, citric, malic, 

and lactic acids. Oxalic and tartaric acids are not included 

because they are not metabolized in significant quantities. 

Approximate Caloric Measures 

Acetic acid = 3.5 Calories per gram 

Citric acid = 2.4 Calories per gram 

Lactic acid = 3.6 Calories per gram 

Malic acid = 2.4 Calories per gram 

If a database food item reports an organic acid value, that value 

will also be included in the gram weight of the “Total 

Carbohydrate” and “Other Carbohydrate” fields.


Diabetic Exchanges 

Appendix A 

Diabetic Exchanges are calculated by hand for each food in the 

ESHA database. The ESHA database provides data for the 13 

exchange groups listed below, as appropriate, for each food 

item. These exchange groups were adapted from the Choose 

Your Foods: Exchange Lists for Diabetes booklet published by 

the American Diabetes Association in 2008. 

NOTE: The numbers in parentheses indicate numbers used by ESHA for 

calculations. 

ESHA Research - Adapted from: American Diabetes Association, Choose 

Your Foods: Exchange Lists for Diabetes, 2008 

A-5 

Appendix A


Appendix A 


A-6 

MyPlate 

MyPlate is the U.S. Department of Agriculture’s dietary guidance 

system. It was introduced in January 2011 to replace the 

MyPyramid and designed to offer a simple reminder for how to 

eat healthfully. The MyPlate recommendations are based on the 

2010 Dietary Guidelines for Americans and are appropriate for 

the general public over two years of age. 

The MyPlate system is divided into five main food groups plus 

two other groups: Grains, Vegetable, Fruit, Dairy, Protein foods 

and Oils and Empty Calories. 

More information and resources are available at 

http://www.choosemyplate.gov/. 

The food intake patterns are available at http://www.choosemyplate.gov/professionals/MyPlate-results_downld.html


Foods & Nutrients 

"Other Carbs" defined 

Net Carb 

Other Fats 

The Other Carbohydrate field includes starch, plus any other 

compounds that are not specifically fiber or 6-carbon sugars. 

These other compounds might include organic acids, pentose 

sugars, or sugar alcohols. 

Other Carbohydrate = (Total Carbohydrate - Total Fiber) - Total 

Sugar 

There is not an official government definition of Net Carb at this 

time. In our software programs Net Carb is defined as: 

Net Carb = Total Carbohydrate - (Dietary Fiber + Sugar Alcohol) 

If the Dietary Fiber and/or Sugar Alcohol values are missing 

(unknown) from food item data, the Net Carb calculation will 

treat the missing value(s) like zeros. For example, if both the 

Dietary Fiber and Sugar Alcohol values are missing, the Net 

Carb value would be equal to the Total Carbohydrate value, 

which may over-represent the Net Carb value. It is therefore 

important to also look at the Dietary Fiber and Sugar Alcohol values 

of foods and recipes when assessing the Net Carb value. 

Total fat can include the entire fat molecule (fatty acids + glycerol 

backbone), but the fatty acid groups (saturated, monounsaturated, 

polyunsaturated) include only the associated fatty acids. 

The glycerol component can make up roughly 5% of the total fat, 

so a typical analysis could have about 5% in the "other fats" 

component from the glycerol. If your analysis includes more than 

5% in the "other fats" category, this may be due to missing values 

in the fatty acid groups. Saturated fat is a required label 

nutrient, but mono and poly fat are not, so many manufacturers 

do not provide mono and poly fat data for their products. 

Fortification of Grains 

Appendix A 

Breads, flours, and cereals have different levels of fortification 

in the U.S. and Canada. This program uses U.S. data unless 

otherwise stated. Canadian information is in the Canadian 

Nutrient file. 

A-7 

Appendix A


Appendix A 


A-8 

Trans Fatty Acids (TFA) 

Trans Fatty Acids are fats created when oils are hydrogenated 

for the purpose of making them more solid at room temperature. 

This process inadvertently creates TFA, which are normally 

found only in small quantities in nature. All foods that use 

shortening and margarines with hydrogenated fats will contain 

some of the TFA, which, in larger quantities, may be a risk factor 

in your diet. 

Omega 3 and Omega 6 Fatty Acids 

These polyunsaturated fats, found predominantly in fish oils, 

are important to good health. Omega 3 fatty acids are the sum 

of the fatty acids 18:3 Linolenic, 20:5 EPA, 22:6 DHA, 22:5 DPA 

and 18:4 SDA. Omega 6 fatty acids are the sum of the fatty 

acids 18:2 Linoleic and 20:4 Arachidonic. 

Ratios And Indexes 

P:S Ratio 

This is a comparison of polyunsaturated fat and saturated fat. 

The formula to calculate the ratio is: 

polyunsaturated fat (g) ÷ saturated fat (g). 

If there is more polyunsaturated than saturated, the ratio will be 

large, such as 1.38:1. This is usually rounded up to 1.4:1. If 

there is more saturated than polyunsaturated, the ratio will be 

small, such as 0.3:1. 

There are a number of interpretations of what the correct ratio 

should be. Generally speaking, there should be more polyunsaturated 

than saturated. 

Potassium:Sodium Ratio 

Sodium and potassium are minerals that are kept in a precise 

balance in the body. The ratio of potassium to sodium intake 

may be helpful in evaluating this balance. The formula to calculate 

the ratio is: 

potassium (mg) ÷ sodium (mg). 

The general recommendation is that the ratio be maintained


either at 1:1 or with a slight preference for potassium. 

Protein Quality Index (Amino Acid Score) 

The Protein Quality Index in the program is based on data from 

the 2002 Macronutrient DRI report. 

The Protein Quality Scoring Pattern (mg/g protein) is based on 

the 1-3 year old estimated average requirements for both indispensable 

amino acids and for total protein. It is recommended 

that these values be employed for all age groups except 

infants. 

Protein Quality Scoring Patterns (mg/g protein) 

Indispensable Amino 

Acid 

Source: Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, 

Fatty Acids, Cholesterol, Protein, and Amino Acids (macronutrients), 

FNB, IOM, p. 5-17, 2002 

Cholesterol Saturated Fat Index (CSI) 

Recommended FNB/IDM 

Pattern 

Histidine 18 

Isoleucine 25 

Leucine 55 

Lysine 51 

Methionine + Cystine 25 

Phenylalanine + Tyrosine 47 

Threonine 27 

Tryptophan 7 

Valine 32 

This index is indicative of the cholesterol and saturated fat content 

of a diet and is useful for comparing diets and daily intakes. 

CSI = [1.01 × saturated fat (g)] + [0.05 × cholesterol (mg)] 

Appendix A 

Generally, the lower the CSI value, the better. The 2002 

Macronutrient DRI report recommends a fat intake of 20-35 per- 

A-9 

Appendix A


Appendix A 


A-10 

Conversions 

cent of the total Calorie intake, with a low saturated fat and cholesterol 

intake. 

Research suggests that a CSI value of approximately 16 for 

women and 22 for men correlated with reduced blood lipids and 

lower cholesterol. Some of the variance relates to differences in 

body size and general food intake needs between the sexes. As 

food intake increases, the CSI value correspondingly increases. 

Calories (kilocalories) to kilojoules 

Vitamin A 

To convert Calories to kilojoules, multiply Calories by 4.184. 

1 Calorie = 4.184 kilojoules (kJ) 

The conversion factor depends on its source, animal or plant. 

Some margarines contain both because of added coloring. 

1 Retinol Equivalent (RE) = 1 mcg Retinol 

= 6 mcg beta carotene 

= 12 mcg other provitamin A 

carotenoids 

= 3.33 IU from animal foods 

(Retinol) 

= 5 IU from mixed foods 

= 10 IU from plant foods 

(carotenoids) 

1 Retinol Activity 

Equivalent (RAE) = 1 mcg Retinol 

= 12 mcg beta carotene 

= 24 mcg other provitamin A 

carotenoids 

= RE, if RE = Retinol 

= RE x 0.5, if RE = carotenoids


Vitamin D 

To convert IU of vitamin D to mcg, divide the IU by 40. 

40 IU of vitamin D = 1 mcg of cholecalciferol 

(vitamin D3) 

= 1 mcg of ergocalciferol 

(vitamin D2) 

Vitamin E 

Vitamin E is typically expressed in IU units, milligrams (mg) or 

in mg of alpha-tocopherol equivalents (αTE). One mg of vitamin 

E in αTE includes the various components of vitamin E and 

their activity levels. 

1 IU vitamin E = 0.67 mg RRR-alpha-tocopherol 

(natural) 

1 IU vitamin E = 0.45 mg all rac alphatocopherol 

(synthetic) 

Vitamin E mg and Vitamin E a-TE are kept in the program so 

that they can be recalled for past saved diets, but they are 

rarely used for current Vitamin E analysis 

Niacin & Niacin Equivalents 

Folate 

Niacin Equivalent (NE) = niacin (mg) + 

[tryptophan (mg) / 60] 

Appendix A 

1 mcg DFE (Dietary Folate 

Equivalent) = mcg of food folate + (1.7 x mcg 

synthetic folic acid) 

A-11 

Appendix A


Appendix A 


A-12 

Conversion Factors 

When adding new foods to a database, the measures you enter 

should match those in the program. 

Weight 

1 g = 1000 mg or 1,000,000 mcg 

454 g = 1 lb 

1 mg = 1000 mcg or 0.001 g 

1 mcg = 0.001 mg 

1 oz = 28.35 g 

16 oz = 1 lb 

1 kg = 1000 g or 2.2 lb 

1 c 

Volume 

= varies; see similar food for approximate weight. 

1 fl oz = 2 Tbsp, 1/8 c, or 29.6 ml 

1 cup = 8 fl oz or 16 Tbsp 

1/3 cup = 5 Tbsp + 1 tsp 

1 tsp = 5 ml of liquid or approx. 5 g dry wgt. 

3 tsp = 1 Tbsp 

1 tbsp = 1/16 c, 1/2 fl oz, 15 ml, or 3 tsp 

1 milliliter = 0.03 fl oz 

1000 ml = 1 L 

1 liter = 1000 ml, 1.06 qt, or 0.85 imperial gal 

1 quart = 4 c, 2 pints, 32 fl oz, or 0.946 L 

1 gallon 

Length 

= 4 qt or 3.79 L 

1 centimeter = 0.394 in or 0.01 m 

1 meter = 39.37 in 

1 inch = 2.54 cm 

1 foot = 12 in 

Abbreviations 

g = gram 

mg = milligram 

mcg or µg = 

microgram 

lb = pound 

oz = ounce 

weight 

kg = kilogram 

c = cup 

fl oz = fluid ounce 

tbsp = tablespoon 

ml = milliliter 

tsp = teaspoon 

l or L = liter 

qt = quart 

pt = pint 

gal = gallon 

cm = centimeter 

in = inch 

m = meter 

ft = foot


Glycemic Index 

The glycemic index was first proposed in 1981 as an alternative 

system for classifying foods that contain carbohydrate. It was 

found that foods with a high glycemic index produce a higher 

blood glucose response than foods with a lower glycemic index. 

Since this time, many studies have been done, and it is now 

thought by some that regular consumption of foods with a high 

glycemic index could raise the risk for various medical conditions, 

such as obesity, type 2 diabetes, and cardiovascular disease. 

In order to facilitate research and study in this area, we 

have added glycemic index values for appropriate foods. 

Glycemic Index values have been added for a specific subset of 

database foods, from the latest tables that were published in 

the fall of 2002 (Am J Clin Nutr 2002;76:5-56). Since this subset 

of foods is small compared to the size of the database itself, 

a list of available ESHA codes for foods that contain this data is 

posted on our web site ( www.esha.com ). In order to view the 

glycemic index data that is in the program, follow these steps: 

Available Data: 

Appendix A 

1. Open a food list (either Person or Recipe) and enter in the 

ESHA code number of one or more foods from the glycemic 

index list that is posted on the web site. 

2. Choose Calories, Carbohydrates, Glyc Indx (glycemic index) 

and Glyc Load (glycemic load) from the View/Nutrients to 

View menu. 

Glycemic Index: This is listed in the Glycemic Index column. 

This number has been assigned to individual database foods, 

from data in the published literature source listed above. The 

glucose standard was used. 

Glycemic Load: This is listed in the Glycemic Load column. 

The glycemic load is calculated using the Available 

Carbohydrate in foods (Total Carbohydrate - Total Fiber). 

Glycemic Load = [Glycemic Index x (Total Carbohydrate grams 

- Total Fiber grams)] / 100 

Dietary Glycemic Load: This is listed in the Glycemic Load column 

on the meal or day total lines. 

Dietary Glycemic Load = SUM Glycemic Load. 

A-13 

Appendix A


Appendix A 


A-14 

Dietary Glycemic Index: This is listed in the Glycemic Index 

column on the meal or day total lines. 

Dietary Glycemic Index = (SUM Glycemic Load / (Total 

Carbohydrate grams - Total Fiber grams) x 100 

Further Reading 

Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, 

Fatty Acids, Cholesterol, Protein, and Amino Acids 

(Macronutrients) 2002, p.6-3. Food and Nutrition Board, 

Institute of Medicine 

Brand-Miller, et al, The Glucose Revolution: The Authoritative 

Guide to the Glycemic Index. New York, NY; Marlowe & Co; 

1999. 

Some Glycemic Index Values Using the Glucose 

Standard 

(source: Am J Clin Nutr 76(1): 5-56, 2002) 

Food Glycemic Food Glycemic 

Index Index 

Banana 51 Dates 103 

Beans, pinto 39 Doughnut, cake 76 

Bread, rye 58 Grapes, Thompson 46 

Bread, white 70 Ice Cream, vanilla 61 

Cake, angel food 67 Juice, apple 40 

Cereal, All-Bran 38 Milk, skim 32 

Cereal, Raisin Bran 61 Muffin, blueberry 59 

Cereal, Rice Chex 89 Orange 48 

Cookie, oatmeal 54 Potato, baked 85 

Cookie, wafer 77 Sugar, fructose 19 

Corn, canned 46 Sugar, sucrose 68


Reference for the Clinical Components 

Disclaimer: 

The following descriptions suggest standard nutritional interpretations 

for the lab values that are featured in the Clinical Component section of 

the Food Processor SQL software. These interpretations are provided 

as a brief general reference. They are not intended to be exhaustive or 

diagnostic, and may not be appropriate for your specific application. 

Weight/BP/Meds 

BLOOD PRESSURE 

• Normal = = 140 mm Hg systolic, >= 90 mm Hg diastolic 

• Low =


Appendix A 


A-16 

• Transferrin - monitor of shorter term protein status, also a 

measure of iron status 

Normal (males) = 215-365 mg/dL 

Normal (females) = 250-380 mg/dL 

ANEMIA (iron deficiency, Folate deficiency, B-12 deficiency) 

• Hemoglobin - monitor severity of iron deficiency anemia and 

response to treatment 

Normal (males) = 14-18 g/dL 

Normal (females) = 12-16 g/dL 

• Hematocrit - decreased in iron deficiency, assists in the diagnosis 

of iron deficiency anemia 

Normal (males) = 42-52% 

Normal (females) = 37-47% 

• Iron - measure of the iron bound to transferrin (transport protein) 



• Ferritin - indicator of available iron stores 

Normal (males) = 12-300 ng/ml 

Normal (females) = 10-150 ng/ml 

• TIBC - a direct measure of transferrin 



• MCV - used to classify anemias 

Normal = 80-95 um3 

Other Metabolites Tab 

ELECTROLYTES 

• Sodium - major extracellular cation, monitor fluid balance, 


Normal = 136-145 mEq/L


• Potassium - major intracellular cation, monitor fluid balance, 


Normal = 3.5-5.0 mEq/L 

CHOLESTEROL 

• Total Cholesterol - used to assess risk of coronary heart disease 

Desirable = 240mg/dL 

• HDL- thought to play a protective role against CHD 

Desirable (male) = >45 mg/dL 

Desirable (female) = >55 mg/dL 

At risk for CHD (M/F) =


Appendix A 


A-18 

HACCP 

• BUN (blood urea nitrogen) - used to assess renal function 

Normal = 10-20 mg/dL 

• Creatinine - used to evaluate renal function 

Normal (male) = 0.6 - 1.2 mg/dL 

Normal (female) = 0.5 - 1.1 mg/dL 

Hazard Analysis Critical Control Points 

The HACCP food safety system is used by many food service 

institutions as a quality control measure. The system involves 

identifying the foods and procedures that are most likely to 

cause illness, establishing procedures to reduce the risks of 

food-borne illness, and creating methods of monitoring to 

ensure food safety. 

The software assists with the identification part of this process 

by allowing the user to assign critical control points to key areas 

of recipe preparation. 

The critical control points suggest temperature and handling 

guidelines for each specific recipe. Critical control points from 

the 2005 Food Code are listed in the software, grouped according 

to type of food and stage of preparation. The software also 

allows the user to enter critical control points that may be 

unique to their specific situation. 

Check Data Components 

Genesis offers three mathematical checks to assist with verifying 

nutritional data for user entered ingredients and recipes. 

Access these checks by clicking the Check Data button on the 

Recipe Information screen. If the Check Data button is green, 

the checked data in all three checks is within the set percent 

tolerance. If the Check Data button is red, there is at least one 

check that is outside the set percent tolerance. Red values 

should be checked by the user. If the numbers turn out to be 

correct, the percent tolerance can be adjusted until the results 

are listed in green (within tolerance). 

Weight Components 

The Weight Components check adds the gram weights of the 

six proximates (protein, fat, carbohydrate, alcohol, water and


ash), and compares that total to the entered gram weight of the 

food or recipe. 

Red Flagged Data: If all of the proximate data points are present, 

the data will be flagged in red if the variance between the 

calculated weight and the entered weight, is more or less than 

the listed percent tolerance. If there are proximate data points 

missing, the data will be flagged in red if the variance between 

the calculated weight and the entered weight is more than the 

listed percent tolerance. 

Green Flagged Data: If all of the proximate data points are 

present, the data will be flagged in green if the variance 

between the calculated weight and entered weight is within the 

listed percent tolerance. If there are proximate data points missing, 

the data will be flagged in green if the variance between 

the calculated weight and the entered weight is within the listed 

percent tolerance, or if the variance is less than the listed percent 

tolerance. 

Fat Components 

Appendix A 

The Fat Components check adds the gram weights of saturated, 

monounsaturated, polyunsaturated, and trans fats, and 

compares that total to the entered fat grams of the food or 

recipe. 

Red Flagged Data: If all of the fat component data points are 

present, the data will be flagged in red if the variance between 

the calculated weight and the entered weight, is more or less 

than the listed percent tolerance. If there are fat component 

data points missing, the data will be flagged in red if the variance 

between the calculated weight and the entered weight is 

more than the listed percent tolerance. 

Green Flagged Data: If all of the fat component data points 

are present, the data will be flagged in green if the variance 

between the calculated weight and the entered weight is within 

the listed percent tolerance. If there are fat component data 

points missing, the data will be flagged in green if the calculated 

weight and entered weight variance is within the listed percent 

tolerance, or if the variance is less than the listed percent tolerance 

. 

A-19 

Appendix A


Appendix A 


A-20 

Calorie Components 

The Calorie Components check calculates calories using the 4- 

4-9 method , and compares that value to the calories that have 

been entered for the food. 

Red Flagged Data: If all of the calorie data points are present, 

the data will be flagged in red if the variance between the calculated 

calories and the entered calories, is more or less than the 

listed percent tolerance. If there are calorie data points missing, 

the data will be flagged in red if the variance between the calculated 

calories and the entered calories is more than the listed 

percent tolerance. 

Green Flagged Data: If all of the calorie data points are present, 

the data will be flagged in green if the calculated calories 

and entered calories variance is within the listed percent tolerance. 

If there are calorie data points missing, the data will be 

flagged in green if the variance between the calculated calories 

and the entered calories is within the listed percent tolerance, 

or if the variance is less than the listed percent tolerance.

AppendixB:AppendixB.qxd 7/20/2012 3:26 PM Page B-1 

Nutritional Standards 

Recommended Calories 

A P P E N D I X B 

Calorie and protein recommendations in the program are based 

on calculations from the Dietary Reference Intakes for 

Macronutrients, 2002. 

The program uses DRI formulas to calculate Calorie needs for 

all age groups. These formulas take into account the sex, age, 

height, weight, and activity level of individuals, and are intended 

to predict the energy needed to maintain current weight. Special 

calculations for overweight/obese clients are used for adults 

(>18 years) with a BMI >= 25, and for children (= the 95th percentile. For pregnancy, the clients' 

pre-pregnancy weight should be entered and for lactation, the 

client's goal weight should be entered, to ensure accurate calculations 

for these individuals. 

The basic Calorie formula is: 

TEE (Total Energy Expenditure) = A = B x age + PA x 

(D x weight + E x height) 

TEE = calories per day 

Age = years 

Weight = kilograms 

Height = meters 

A = constant term 

B = age coefficient 

PA = physical activity coefficient, which depends on 

whether the individual fits into the sedentary, low active, 

active, or very active activity category 

D = weight coefficient 

E = height coefficient 

B-1 

Appendix B


Appendix B 


Adult Average Energy Needs per Activity Level 

TEE BMI 

BMI PAL Measured Measured PAL 

(kg/m2) Sex Category n (Kcal/d) (kg/m2) Measured 

B-2 

18.5-25 Females Sedentary 35 1,567 ± 261 22.1 ± 1.7 1.23 ± 0.11 

Low active 45 2,036 ± 252 22.1 ± 1.8 1.52 ± 0.05 

Active 87 2,303 ± 288 21.8 ± 1.7 1.74 ± 0.09 

Very active 71 2,588 ± 348 21.2 ± 1.6 2.09 ± 0.16 

Total 238 2,229 ± 447 21.7 ± 1.7 1.73 ± 0.31 

Males Sedentary 22 1,992 ± 263 23.0 ± 1.5 1.29 ± 0.10 

Low active 36 2,500 ± 381 22.4 ± 1.5 1.51 ± 0.05 

Active 76 2,892 ± 402 22.5 ± 1.5 1.74 ± 0.08 

Very active 35 3,338 ± 419 22.4 ± 1.6 2.06 ± 0.01 

Total 169 2,784 ± 561 22.5 ± 1.5 1.70 ± 0.25 

>25 Females Sedentary 39 1,788 ± 373 30.3 ± 5.0 1.25 ± 0.10 

Low active 43 2,205 ± 344 30.2 ± 4.3 1.52 ± 0.06 

Active 78 2,594 ± 452 31.0 ± 6.6 1.74 ± 0.08 

Very active 35 2,888 ± 347 28.9 ± 3.3 2.04 ± 0.11 

Total 195 2,400 ± 545 30.3 ± 5.3 1.65 ± 0.27 

Males Sedentary 20 2,378 ± 546 30.3 ± 6.3 1.27 ± 0.09 

Low Active 35 2,719 ± 544 29.7 ± 6.5 1.50 ± 0.06 

Active 58 3,142 ± 425 29.4 ± 4.1 1.73 ± 0.09 

Very active 52 3,821 ± 608 29.9 ± 4.2 2.10 ± 0.14 

Total 165 3,174 ± 727 29.7 ± 5.0 1.74 ± 0.30 

PAL = physical activity level 

n = sample size 

TEE = total energy expenditure 

BMI = body mass index 

Source: Dietary Reference Intakes for Macronutrients, 2002, Table 5-13 

Water Intake Recommendation 

Although there is no official recommendation for water consumption, 

eight glasses per day is often suggested.


Dietary Reference Intakes (DRI’s) 

Appendix B 

Recommended Dietary Allowance (RDA): the average daily 

dietary nutrient intake level sufficient to meet the nutrient 

requirement of nearly all (97 to 98 percent) healthy individuals 

in a particular life stage and gender group. 

Adequate Intake (AI): the recommended average daily intake 

level based on observed or experimentally determined approximations 

or estimates of nutrient intake by a group (or groups) of 

apparently healthy people that are assumed to be adequate - 

used when an RDA cannot be determined. 

Tolerable Upper Intake Level (UL): the highest average daily 

nutrient intake level that is likely to post no risk of adverse 

health effects to almost all individuals in the general population. 

As intake increases above the UL, the potential risk of adverse 

effects may increase. 

Estimated Average Requirement (EAR): the average daily 

nutrient intake level estimated to meet the requirements of half 

the healthy individuals in a particular life state and gender 

group. 

Source: Dietary Reference Intakes, Nutrition Academy of Sciences, 2001. 

B-3 

Appendix B


Appendix B 


B-4 

U.S. and Canadian Recommendations for Nutrient 

Intakes 

†AI (Adequate Intake) values are in standard type. RDA (Recommended Dietary Allowances) 

values are in bold type. 

*As Niacin Equivalents (NE), except 0.0-0.5 years = preformed niacin.


Recommendations for Nutrient Intakes (cont.) 

Appendix B 

Table adapted from information from publications of the National Academy of Sciences, Food 

and Nutrition Board, National Academy Press: Dietary Reference Intakes for Calcium, 

Phosphorus, Magnesium, Vitamin D & Fluoride, 1997; Dietary Reference Intakes for Folate, 

Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Biotin and Choline, 

1998; Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium and Carotenoids, 2000; 

and Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, 

Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc, 2001; Dietary 

Reference Intakes for Calcium and Vitamin D, 2010. Adaptation ©copyright 2001 ESHA 

Research, Salem, Oregon. 

B-5 

Appendix B


Appendix B 


B-6 

Recommendations for Nutrient Intakes - DRI-UL


U.S. and Canadian Recommendations for Nutrient 

Intakes - Macronutrients RDA/AI Values Per Day 

Appendix B 

B-7 

Appendix B


Appendix B 


B-8 

U.S. Daily Reference Values (DRV) for labels 

Labels show the Percent of the DRV nutrients for a 2000 

Calorie diet: 

Calories 2000 

Total Fat 65 g (30% of Calories) 

Total Carbohydrate 300 g (60% of Calories) 

Saturated Fat 20 g (10% of Calories) 

Dietary Fiber 25 g 

Cholesterol 300 mg 

Protein 50 g (adults and children > 4 years) 

Sodium 2400 mg 

Potassium 3500 mg


Appendix B 

U.S. Recommended Dietary Intakes (RDI) for Labels 

Unit of Adults & Infants Children Pregnant Lactating 

Nutrient Measure Children (up to 1-4 years 

of 4 + years 12 mos) (13-47 mos) 

Protein g 50 14 16 60 65 

VITAMINS 

Vitamin A IU 5000 1500 2500 8000 8000 

Vitamin C mg 60 35 40 60 60 

Vitamin D IU 400 400 400 400 400 

Vitamin E IU 30 5 10 30 30 

Thiamin - B1 mg 1.5 0.5 0.7 1.7 1.7 

Riboflavin - B2 mg 1.7 0.6 0.8 2.0 2.0 

Niacin - B3 NE 20 8 9 20 20 

Vitamin B6 mg 2.0 0.4 0.7 2.5 2.5 

Folate mcg 400 100 200 800 800 

Vitamin B12 mcg 6 2 3 8 8 

Biotin mcg 300 50 150 300 300 

Pantothenic Acid mg 10 3.0 5.0 10 10 

MINERALS 

Calcium mg 1000 600 800 1300 1300 

Phosphorus mg 1000 500 800 1300 1300 

Copper mg 2 0.6 1 2 2 

Iodine mcg 150 45 70 150 150 

Iron mg 18 15 10 18 18 

Magnesium mg 400 70 200 450 450 

Zinc mg 15 5 8 15 15 

Source: Adapted from Federal Register, Vol. 58, No. 3, January 6, 1993 / Rules and Regulations, p. 2213. 

B-9 

Appendix B


Appendix B 


B-10 

Nutrition Facts Panel 

Under the label's "Nutrition Facts" panel, manufacturers are 

required to provide information on certain nutrients. The mandatory 

components and the order in which they must appear are: 

• Total Calories 

• Calories from Fat 

• Total Fat 

• Saturated Fat 

• Trans Fat 

• Cholesterol 

• Sodium 

• Total Carbohydrate 

• Dietary Fiber 

• Sugars 

• Protein 

• Vitamin A 

• Vitamin C 

• Calcium 

• Iron


Sample Nutrition Facts Panel 

Appendix B 

B-11 

Appendix B


Appendix B 


B-12 

U.S. and Canadian Recommendations for nutrient 

Intakes - Water and Electrolytes 

Table adapted from a publication of the National Academy of Sciences, Food and Nutrition Board, 

National Academy Press: Dietary Reference Intakes for Water, Potassium, Sodium, Chloride and 

Sulfate, 2004. Adaptation ©copyright 2004 ESHA Research, Salem, Oregon. 

@Total water consists of drinking water, other beverages and water from food. 1 gm water = 1 ml.


EAR Values 

Appendix B 

B-13 

Appendix B 

Appendix B


Appendix B 


B-14 

The Food Processor SQL integrates the EAR, another aspect of 

the DRI standards, into its reporting. The Diet Assessment 

Report uses a simplified method that is described in the DRI 

documentation* to allow users to assess diet risk using the EAR 

standard, as well as the RDA/AI standards that are used in other 

reports. Where the RDA/AI standards can assess whether a 

nutrient intake is adequate, adding the EAR standard allows the 

classification of nutrient intakes into three categories; likely to be 

adequate, needs improvement, and probably needs improvement. 

The added levels of categorization can help approximate 

the level of risk of nutritional deficiency and thus help shape the 

eventual treatment plan for individuals. 

As DRIs, the EAR, RDA, and AI standards were designed to 

work together. The EAR standard only meets the needs of 

about 50% of the population, so nutrient intakes that are below 

the EAR will need improvement. The RDA standard meets the 

needs of about 98% of the population, so nutrient intakes that 

meet the RDA will likely be adequate. Nutrient intakes that are 

between the EAR and the RDA probably need improvement. 

The AI standard is treated like the RDA in that, nutrient intakes 

that meet the AI will likely be adequate, however there is not 

enough research to determine an EAR, so the designations of 

needing improvement cannot be made. In the Diet Assessment 

Report, the RDA/AI standard is set at 100%, and the EAR is 

shown as percentage of RDA. 

For nutrients that have EAR and RDA standards: 

• RDA and above = likely adequate 

• Between the EAR and the RDA = probably needs 

improvement 

• Below the EAR = needs improvement 

For cholesterol, fat, mono fat, poly fat, saturated fat, and sodium: 

• RDA and below = likely adequate 

• Above the RDA = needs improvement 

For nutrients that have AI standards: 

• AI and above = likely adequate 

• Below the AI = no assessment


Appendix B 

Note: No assessment is possible for nutrient levels that are 

below an AI standard, or for Calories, or carbohydrate, since 

the goal for these nutrients could either be above or below their 

calculated standards. Not all nutrients that are offered in the 

software have a DRI standard. 

As emphasized in the DRI documentation, the more days of 

intake that are included in the analysis, the more informative 

the risk assessment will be. A precise risk percentage cannot 

be determined from this simplified reporting. The risk assessment 

should be used with other parameters of patient care in 

determining a treatment plan. 

* Dietary Reference Intakes: Applications in Dietary Assessment, Food and 

Nutrition Board, Institute of Medicine, p. 57, 2000 

B-15 

Appendix B


Appendix B 


B-16 

Canadian Reference Standards


Appendix B 

Canadian Recommended Daily Intakes for Vitamins 

and Minerals 

B-17 

Appendix B


Appendix B 


B-18 

DRI Program Standards 

Cholesterol 

Sodium 

Chloride 

The DRI standards that are in the program are either RDA or AI 

nutrient values, with the following exceptions: 

Since there is no specific DRI standard for cholesterol, we 

have used the standard recommended by the 2005 Dietary 

Guidelines for Americans. 

In practice, we have found that the AI standards for sodium are 

very low, so we have used the UL sodium standards for ages 9- 

30 years. Age groups under 9 and over 30 years use the AI 

standards. 

In practice, we have found that the AI standards for CHloride 

are very low, so we have used the UL chloride standards for 

ages 9-30 years. Age groups under 9 and over 30 years use 

the AI standards.


DRI Calorie Formulas 

Appendix B 

Infants and Young Children 

Estimated Energy Requirement (kcal/day) = Total Energy Expenditure + Energy Deposition 

0-3 months EER a = (89 x weight [kg] - 100) + 175 

4-6 months EER = (89 x weight [kg] - 100) + 56 

7-12 mths. EER = (89 x weight [kg] - 100) + 22 

13-35 mths. EER = (89 x weight [kg] - 100) + 20 

Children and Adolescents 3-18 years 

Estimated Energy Requirement (kcal/day) = Total Energy Expenditure + Energy Deposition 

BOYS 

3-8 years EER = 88.5 - (61.9 x age [y]) + PA b x [(26.7 x weight [kg]) + (903 x height [ml])] + 20 

9-18 years EER = 88.5 - (61.9 x age [y]) + PA x [(26.7 x weight [kg]) + (903 x height [ml])] + 25 

GIRLS 



Adults 19 years and older 

Estimated Energy Requirement (kcal/day) = Total Energy Expenditure 

MEN 

EER = 662 - (9.53 x age [y]) + PA x [(15.91 x weight [kg]) + (539.6 x height [ml])] 

WOMEN EER = 354 - (6.91 x age [y]) + PA x [(9.36 x weight [kg]) + (726 x height [ml])] 

Pregnancy 

Estimated Energy Requirement (kcal/day) = Nonpregnant EER + Pregnancy Energy Deposition 

1st trimester EER = Nonpregnant EER + 0 

2nd trimester EER = Nonpregnant EER + 340 

3rd trimester EER = Nonpregnant EER + 452 

Lactation 

Estimated Energy Requirement (kcal/day) = Nonpregnant EER + Milk Energy Output - Wgt. Loss 

0-6 months postpartum EER = Nonpregnant EER + 500 - 170 

7-12 months postpartum EER = Nonpregnant EER + 400 - 0 

a EER = Estimated Energy Requirement, b PA = Physical Activity Coefficient 

Adapted from: Otten, et al, Dietary Reference Intakes, National Academy of Sciences, 2006, p. 82. 

B-19 

Appendix B


Appendix B 


B-20

appendixc:AppendixC.qxd 7/19/2012 4:50 PM Page C-1 

Topics in Fitness 

Activity Levels 

Sedentary 

Lightly Active 

A P P E N D I X C 

The activity levels that are used in the program are adapted 

from the Dietary Reference Intakes for Macrnutrients, 2002. 

Light activities without additional exercise. This level includes 

sitting quietly, riding in a car, walking from the house to the car 

or bus, household tasks, light yard work. Sedentary activity 

level = basal energy expenditure + thermic effect of food + 

sedentary activities 

Sedentary activities plus 1-1.5 hours per day of additional activity, 

such as walking 2 mph, playing a musical instrument, 

leisure canoeing, ballroom dancing, golf (with cart), horseback 

riding (walking), playing pool. The additional activities reflect an 

intensity of 1.8-2.9 Mets*. 

Moderately Active 

Very Active 

Sedentary activities plus 1-2 hours per day of additional activity, 

such as calisthenics (no weight), cycling (leisurely), golf (without 

cart), swimming (slow), walking 3-4 mph. The additional activities 

reflect an intensity of 3.0-4.8 Mets*. 

Sedentary activities plus 1-2 hours per day of additional activity 

such as chopping wood, climbing hills, cycling, aerobic dancing, 

rope skipping, skating, skiing, squash, surfing, swimming, tennis, 

running 5 mph (12 minute mile) 

C-1 

Appendix C


Appendix C 


C-2 

Body Mass Index 

The additional activities reflect an intensity of 4.9 Mets* and 

above. 

*Mets are a measure of exercise intensity. The suggested activity 

times and Met ranges are approximate guidelines. 

Source:Adapted from the Dietary Reference Intakes, 

Macronutrients, 2002, chapter 12. 

This is an indicator of the relationship between weight and 

height. The formula for calculating Body Mass Index is: 

Body Mass Index = weight (kg) / height (m2) 

Body Mass Index is a common measure for obesity, used widely 

in population studies. Because obesity is associated with 

many diseases, BMI has proven to be useful in determining 

health risk status. 

For persons over 20 years old, the BMI calculated by the program 

can be compared to the chart below to determine the 

weight classification. 

Body Weight Classification by Body Mass 

Index (BMI) and Body Fat Content 

BMI Range (Kb/m2) Classification 

Body fat (%) 

Men 

From 18.5 up to 25 Normal 18-21 23-31 

From 25 up to 30 Overweight 21-25 31-37 

From 30 up to 35 Obese 25-31 37-42 

35 or higher Clinically obese >31 >42 

Adapted from: Dietary Reference Intakes for Macronutrients, 2002. 

Body Fat 

(%) Women 

For persons age 2 - 20 years, the BMI calculated by the program 

can be compared to the growth charts on the following 

pages to determine the body mass index-for-age percentile.


Appendix C 

C-3 

Appendix C


Appendix C 


C-4


Body Weight 

If you are trying to gain or lose weight there are several ways 

you can determine your ideal body weight. We include two 

ways here, for your general information. 

Metropolitan Weight Chart 

Men 

Frame 

Women 

a Heightb Framea Small Medium Large Inches Small Medium Large 

57 102-111 109-121 118-131 

58 103-113 111-123 120-134 

59 104-115 113-126 122-137 

60 106-118 115-129 125-140 

128-134 131-141 138-150 61 108-121 118-132 128-143 

130-136 133-143 140-153 62 111-124 121-135 131-147 

132-138 135-145 142-156 63 114-127 124-138 134-151 

134-140 137-148 144-160 64 117-130 127-141 137-155 

136-142 139-151 146-164 65 120-133 130-144 140-159 

138-145 142-154 149-168 66 123-136 133-147 143-163 

140-148 144-157 152-172 67 126-139 136-150 146-167 

142-151 148-160 155-176 68 129-142 139-153 149-170 

144-154 151-163 158-180 69 132-145 142-156 152-173 

146-157 154-166 161-184 70 135-148 145-159 155-176 

149-160 157-170 164-188 71 138-151 148-162 158-179 

152-164 160-174 168-192 72 

155-168 164-178 172-197 73 

158-172 167-182 176-202 74 

162-176 171-187 181-207 75 

a Weight is with indoor clothing (5 lb. for men, 3 lb. for women). 

b Height is without shoes. 

Appendix C 

Source: This table is adopted from tables from the Metropolitan Life Insurance Company, 1983. 

C-5 

Appendix C


Appendix C 


C-6 

Calculating Desired Weight from Body Fat 

One way to determine your desired weight is to consider your 

lean body mass only. This is calculated by subtracting the estimated 

percentage of your body fat from your total weight. 

Before you can do this, you need to determine your body fat 

percentage. Unless you have access to the necessary equipment, 

you will have to consult a professional to do this. You can 

use any of several techniques to determine percentage of body 

fat: 

Skinfold calipers 

Hydrostatic (water) weighing 

Bio-electrical impedance 

Infrared spectroscopy 

Desirable body fat percentages are: 

Men 10-20 percent 

Women 20-30 percent 

Once you know your percentage of body fat, you can calculate 

your desired body weight. 

Calculate your lean body mass by subtracting your current 

body fat percentage from 1. Then, multiply this number by 

your current body weight. 

lean body mass = current weight × (1 - current body 

fat %). 

Calculate you desired body weight by subtracting your ideal 

body fat percentage from 1. Then, divide your lean body 

mass by that number. 

desired body weight = lean body mass / (1 - ideal body 

fat %).


METS 

Example: 

A 35-year-old woman who weighs 150 lb. has a current body fat 

percent of 35 percent. Her ideal body fat percent should be 

about 26 percent. 

1. Lean body mass = 150 × 0.65 = 97.5 lb. 

2. Desired body weight = 97.5 / 0.74 = 131.5 lb. 

Appendix C 

METS, or metabolic equivalents, are a measure of the intensity 

of physical activity. The program lists MET values for exercises 

based on data from this source: 

ACSM's Resource Manual for Guidelines for Exercise Testing 

and Prescription, 5th edition, Williams & Wilkins, 2006, 

Appendix A, Compendium of Physical Activities: An Update of 

Activity Codes and MET Intensities, authors: Barbara E. 

Ainsworth, et al, pp 667-698. 

These MET values are used along with the individual's resting 

energy expenditure and exercise duration to determine the specific 

Calories used per activity. 

C-7 

Appendix C


Appendix C 


C-8

AppendixD:AppendixD.qxd 7/19/2012 4:58 PM Page D-1 

Input Forms 

A P P E N D I X D 

This appendix contains input forms that you can duplicate and 

use to record information for adding new records. 

Inputting Foodlist Records 

The Foodlist Record Input Form has spaces for you to enter the 

ESHA code, the amount or portion size, and food description. 

You can obtain the ESHA code for an item from the Foods & 

Codes Index. First, fill in all the information at the top of the 

form. The program needs this information to correctly identify 

your record and calculate your personal nutrition goals for comparison. 

Then, enter your foods. The following are some helpful 

hints when entering your foods to make sure your analysis is 

more accurate. 

Amount or Portion Size 

Enter the amount of the food in cups, teaspoons, tablespoons, 

slices or pieces, ounce-weight, fluid ounces, or other standard 

measure. 

If you are entering foods by their weight (the most accurate 

method), enter the weight for the edible portion--do not include 

the bone or other refuse. 

Raw (Fresh) or Cooked Foods 

Specify whether the food was fresh, cooked, or prepared from 

canned. If it is canned, specify whether it was canned in juice, 

water, or light or heavy syrup. Also, specify whether you used 

the solids and liquid or drained it first. 

Food Preparation 

Be sure to specify whether it was cooked from fresh, frozen, or 

canned; whether it was boiled, baked, fried, steamed, broiled, 

or roasted; if it was prepared from a mix and whether you 

added water or milk; and if you added milk, whether it was nonfat, 

1%, 2%, or whole milk. 

D-1 

Appendix D


Appendix D 


D-2 

Recipes & Condiments 

For combination foods and recipes, break down the item into 

ingredients or components. For example, for a pasta salad, 

enter the amounts of the individual ingredients--e.g., 1 cup 

cooked noodles, 2 tbsp celery, 1 tbsp onions. For a sandwich, 

enter its individual components. Be sure to record any spices 

or condiments (e.g., mayonnaise, catsup, mustard, salt, pepper, 

sauces). 

Breads & Milks 

Be sure to specify the type of bread [e.g., white, whole wheat, 

or wheat (part whole wheat), cracked wheat]. If you had milk, 

specify whether it was nonfat, 1%, 2%, or whole milk. 

Using Form for Recipes 

The nutrient values for calories, protein, carbohydrates, and fat 

generally do not change significantly between raw and cooked. 

However, vitamins and some minerals can change during cooking. 

Conversions from raw to cooked vary according to the 

food and cooking method. Enter recipe ingredients by raw 

weight or the uncooked measure. 

Personal Profiles 

You must enter all personal data. The program uses this information 

to calculate your Recommended Nutrient Intake and 

then compares it to your Foodlist to identify diet deficiencies or 

excesses. You can enter either your current or desired weight. 

Select your activity level from the descriptions on the form. 

Inputting Exercise Records 

This form allows you to enter your personal information, exercises, 

and the time spent exercising. Enter your activities in 

detail. For example, if you are walking, enter the distance you 

covered. If you know the pace (e.g., 3 miles per hour), enter 

that information. Then, enter the time spent in total minutes 

(e.g., 150) or in hours and minutes (e.g., 2:30).


Exercise Record Input Form 

Appendix D 

Name Age Gender [ ] Male [ ] Female 

Weight Height Exercise Goal (calories burned per week) 

Exercise/Activity Sun Mon Tue Wed Thu Fri Sat Week 

D-3 

Appendix D


Appendix D 


Name________________________________ Age________ 

Gender [ ]M [ ]F [ ]F - Pregnant [ ]F - Nursing 

Weight Height Activity Level 

Sedentary - The sedentary activity level includes activities of daily living, without additional 

exercise. This level includes sitting quietly, riding in a car, walking from the house to the car or 

bus, household tasks, and light yard work. 

Low Active - The low active activity level includes activities of daily living, plus 30-60 minutes 

per day of moderate activity, such as walking 3-4 mph. 

Active - The active activity level includes activities of daily living, plus at least 60 minutes per 

day of moderate activity. This activity level is recommended by the DRI committee for maintaining 

health. 

Very Active - The very active activity level includes activities of daily living, plus at least 60 

minutes per day of moderate activity, plus an additional 120 minutes of moderate activity or 60 

minutes of vigorous activity. 

ESHA 

Code 

D-4 

Foodlist Record Input Form 

Amount Description of Food 

or Ingredient 


Code 

Amount Description of Food or 

Ingredient



Code 

Amount Description of Food 

or Ingredient 


Code 

Appendix D 

Amount Description of Food or 

Ingredient 

D-5 

Appendix D


Appendix D 


D-6

Index:Index.qxd 7/19/2012 4:50 PM Page I-1 

Index 

# of Nutrient Columns, 13-10 

A 

Abbreviations, A-13 

Abbreviations, Food Description, 12- 

10 

About ESHA Research, 1-4 

About the ESHA Nutrient Database 

1-5 

Accessing Help 3-7 

Activity Level, 5-2, C-1 

Lightly Active, 5-2, C-1 

Moderately Active, 5-2, C-1 

Sedentary, 5-2, C-1 

Very Active, 5-2, C-1 

Add a Day to a Diet Recall, 6-1 

Add a HACCP, 10-18 

Add a yield, 11-4 

Add comments to Food item, 6-6 

Add Food Item to a different Day 

folder, 6-5 

Add Food Item to Meal folder, 6-6 

Add Group file to Database, 14-4 

Add Group folder to Database, 14-3 

Add HACCP to Database, 14-5 

Add Measure, 10-13, 11-5 

Add Produces to Database, 14-3 

Add Suppliers to Database, 14-2 

Add User-defined Nutrient, 14-1 

Add vertical/horizontal lines, 13-7 

Adding an Exercise to the List, 7-4 

Adding an Item to the Diet Recall, 6- 

9 

Additional Options from within the 

Select Recipe or Ingredient 

Window, 6-4 

Adequate Intake, B-3 

Adult Average Energy Needs per 

Activity Level, B-2 

AI, B-3 

Amino Acid Score, A-10 

Amount, 10-7 

Amount, change, 10-8 

Analysis Using Yield Data, 12-11 

Analyzing Diet Recalls and Recipes, 

9-1 

Analyzing for one day vs. many days, 

9-1 

Anemia, 8-4, A-17 

Appending Recipes to a Diet Recall, 

10-22 

Approximate Caloric Measures, A-4 

Art, 13-9 

Atwater Factors, A-2 

Audit Trail, Enable/Disable, 15-5 

Auto Open Reports List, 13-1 

Auto-size height, 9-13, 13-15 

B 

Index 

Backup Database, 15-4 

Bar Graph/Diet Adequacy Report, 9-8 

Basic Calorie formula, B-1 

Bitmap, show header, ReportsPLUS, 

9-18 

Blank in the ESHA database, 1-6 

Blood Pressure, 8-2, A-16 

I-1 

Index

Index 


Index 


I-2 

BMI, C-2 

Body Mass Index, C-2 

Body Weight Classification, C-2 

Body weight, C-5 

C 

Calculated costs, 10-14 

Calculated values, 5-4 

override, 5-3 

revert to, 5-12 

Calculating Desired Weight from 

Body Fat, C-6 

Calculation method, select, 5-13 

Calorie Sources, A-1 

Calories (kilocalories) to kilojoules 

conversions, A-11 

Calories and Fats Report, 9-9 

Calories from food, A-1 

Calories from Organic Acids, A-3 

Calories, basic formula, B-1 

Calories, main sources of, A-1 

Calories, recommended, B-1 

Canadian Recommended Daily 

Intakes for Vitamins and Minerals, 

B-17 

Canadian Reference Standards, B-16 

Cascading Windows, 9-4 

CDC Growth Chart, Boys, C-3 

CDC Growth Chart, Girls, C-4 

Change Amount, 10-8 

Change previously entered Duration, 

7-3 

Change Quantity, 10-8 

Change/add Client information, 5-14 

Change/add group settings, 5-15 

Change/add Medical Information, 

5-15 

Change/add Weight Gain or Loss 

Information, 5-15 

Changes in the Database, Program, 

and Manual, 1-7 

Check Data, 10-12 

Check My Data, 14-9 

Chloride, DRI Program Standards, B- 

18 

Cholesterol Saturated Fat Index, 

A-10 

Cholesterol, 8-5, A-18 

Cholesterol, DRI Program Standards, 

B-18 

Clear Overrides, 5-4 

Client, 5-9, 5-14 

Client Information, 5-4 

Clinical Components, Reference for, 

A-16 

Clinical Information, 8-1 

Glucose/Protein/Anemia, 8-3 

Other Metabolites, 8-4 

Selecting columns to view, 8-6 

Weight/BP/Meds, 8-2 

Clinical Items, modifying, 8-7 

Clipboard, 9-16 

Color List, 13-13 

Color Preferences, 13-13 


Custom Colors, 13-14 

Column headers, double-clicking on, 

6-10 

Columns, formatting, 7-5 

Columns, set number of, 13-10 

Columns to view, Clinical, selecting, 

8-6 

Command Line Parameters, 15-2 

Comments, 6-5, 10-7 

Add to Food Items, 6-6 

Entering, 10-8 

Common Name, 11-2 

Compare to, 10-16 

Configure, 3-6, 9-14 

Conversion Factors, A-13 

Conversions, A-11 

Calories (kilocalories) to kilojoules, 

A-11 

Folate, A-12


Niacin & Niacin Equivalents, A-12 

Vitamin A, A-11 

Vitamin D, A-12 

Vitamin E, A-12 

Copy and paste a food item, 6-9 

Copying Ingredients, 10-9 

Cost, 10-14, 11-6 

Overridden, 10-14 

Calculated, 10-14 

Creating a new Ingredient, 11-1 

Creating a Person, 5-15 

Creating a Recipe, 10-1 

Creating Database Items, 14-1 

Creating Diet Recalls, 6-1 

Creating Folders for Different Days, 

6-1 

Creating folders for Different Days, 

7-4 


D 

Daily Intakes for Vitamins and 

Minerals, Recommended, 

Canadian, B-17 

Data, Exporting, 14-7 

Data, Importing, 14-7 

Data, reliability of, 1-6 

Database Items, delete, 14-6 

Database menu, 3-3 

Database Utilities, 15-1 

Backup Database, 15-4 

Command Line Parameters, 15-2 

Grant Access to a User, 15-1 

Restore Database, 15-4 

Run Script, 15-2 

Shrink Database, 15-5 

Working with Files, 15-2 

Working with the Database, 15-2 

Database, 14-1 

Delete items, 14-6 

Check My Data, 14-9 

Groups, 14-3 

Index 

HACCP, 14-5 

Importing/Exporting Data, 14-7 

Modifying/Creating Items, 14-1 

Nutrients, add, 14-1 

Products, 14-3 

Program and Manual, Changes 

in, 1-7 

Search and Replace, 14-8 

Suppliers, 14-2 

Database>Attach, 15-2 

Database>Backup, 15-2 

Database>Detach, 15-2 

Database>Restore, 15-2 

Database>Run Script, 15-2 

Database>Shrink, 15-2 

Databases, Nutrient, About 1-5 

Date Format, 13-2 

Date, 9-13 

Date, Print, 13-8 

Day folder, add Food Item in a different, 

6-5 

Day folder, modify, 6-6 

Days, 6-5 

Delete, 6-8 

Selecting, 7-3 

Creating folders for, 7-4 

Entering foods for, 6-8 

Folders for different, 6-1 

Decimal Places, 13-2 

Default Groups Preferences, 13-14 

Delete day, 6-8 

Deleting Database Items, 14-6 

Deleting Food Items from the Diet 

Recall, 6-9 

Deleting Items from the exercise list, 

7-4 

Desired Weight, Calculating from 

Body Fat, C-6 

Diabetic Exchanges, A-5 

Diet Recalls, 6-1 

Analyzing, 9-1 

Add a day, 6-1 

I-3 

Index


Index 


I-4 

Adding a food Item to, 6-9 

Additional Options from within 

the Select Recipe or Ingredient 

Window, 6-4 

Comments, 6-5 

Day, 6-5 

Delete day, 6-8 

Deleting Food Items from, 6-9 

Entering Ingredient into, 11-11 

Entering Quantity, Measure, 

Meal, Day and Comments, 

6-5 

Entering/Appending Recipes into, 

10-22 

Folders for different days, 6-1 

Formatting options, 6-10 

Ingredients, searching for, 6-2 

Meal, 6-5 

Measure, 6-5 

Modify Day folder, 6-6 

Modifying a food Item in, 6-9 

Moving Food items, 6-8 

Notes, 6-7 

Opening Items from within, 6-10 

Other options, 6-8 

Previewing food Items from within, 

6-10 

Previewing food items, 6-4 

Print preview of Food Items, 6-4 

Quantity, 6-5 

Recipes, searching for, 6-2 

Saving, 6-8 

Selecting food items, 6-3 

Size columns, 6-10 

Dietary Reference Intakes, B-3 

Display Notes field, 6-7 

Display nutrients, 9-1 

Display Options, 13-3 

Display Preferences, 13-5 

Nutrient Columns, 13-5 

Primary Columns, 13-5 

Display Serving Size, 10-17 

Display Servings per Container, 10- 

17 

Display units in, 13-2 

Display Weight, 13-3 

Documents Task Panel, 3-5 

Dot Search, 12-4 

Draw frame, 13-15 

Draw Frame, 9-13 

DRI Program Standards, B-18 

DRI Upper Levels, U.S. and 

Canadian Recommendations for, 

B-6 

DRIs, B-3 

DRI Calorie Formulas, B-19 

DRV for Labels, B-8 

Duration, change previously entered, 

7-3 

Duration, entering, 7-3 

E 

EAR Values, B-13 

EAR, B-3 

Edit and existing list of nutrients to 

Display, 9-3 

Edit menu, 3-2 

Electrolytes, 8-5, A-17 

Enable/Disable Audit Trail, 15-5 

Energy Needs per Activity Level, 

Adult Average, B-2 

Entering Client information, 5-4 

Entering Clinical Information, 8-1 

Entering Costs, 11-6 

Entering Duration, 7-3 

Entering Foods for different Days, 6- 

8 

Entering Groups, 5-6, 11-7 

Entering Ingredients, 10-3 

Entering Medical Information, 5-5 

Entering Name and Gram Weight, 

11-1 

Entering Notes, 5-7, 6-7, 11-8 

Entering Nutrient Values, 11-3


Entering Personal Information, 5-2 

Entering Quantity, Amount and 

Comments to Recipe, 10-7 

Entering Quantity, Measure, Meal, 

Day and Comments, 6-5 

Entering Recipes into a Diet Recall, 

10-22 

Entering Weight Gain/Loss 

Information, 5-5 

Entering Yields & Measures, 11-4 

ESHA Code/F8 Search, 12-2 

ESHA Research, about, 1-4 

Estimated Average Requirement, B-3 

Exercises, 7-1 

Adding to the List, 7-4 

Days, 7-4 

Deleting items from the list, 7-4 

Entering duration, 7-3 

Formatting Columns, 7-5 

Modifying an Item in the list, 7-4 


Searching for, 7-1 

Select Activity Windows, 7-2 

Select Day, 7-3 


.Exl file, export, 5-7 

Export Resolution for Label, 13-5 

Export single .exl person file, 5-7 

Exported information, paste, 9-16 

Exporting an Ingredient Search list, 

11-9 

Exporting Data, 14-7 

Exporting Food Item List, 6-4, 10-6 

Exporting list of User-Created 

Recipes, 10-21 

Exporting Recipes, 10-20 

Exporting Reports, 9-15 

Exporting Selection List, 5-10 

Exporting the Person Document, 5- 

17 

F 

Index 

F11 Search, 12-4 




F8 Search, 12-1, 12-2 

Features, 1-1 

File menu, 3-1 

File Path, 13-9, 13-11 

File, Groups, add to database, 14-4 

Find (Search and Replace), 14-8 

First-time Install, 2-1 

Flag Missing Values, 13-3 

Folate conversions, A-12 

Folder, Groups, add to database, 14- 

3 

Folders for Different Days, 6-1 

Font, 9-13, 13-5 

Font, Footer, 13-9 

Font, Title, 13-8 

Food Characteristics Group, 12-7 

Food Database, A-1 

Food Description Abbreviations, 12- 

10 

Food Item List, exporting, 6-4, 10-6 

Food Item List, printing, 6-4, 10-6 

Food Items 

Add comments to, 6-6 

Add into different Day folder, 6-5 

Add to Diet Recall, 6-9 

Copy and paste, 6-9 

Deleting from Diet Recall, 6-9 

Modifying in the Diet Recall, 6-9 

Moving, 6-8 

Opening from within Diet Recall, 

6-10 

Previewing from withing Diet 

Recall, 6-10 

Previewing, 6-4, 10-6 

Print preview of, 6-4 

Searching for, 6-2, 10-3 


Foods & Codes, 10-4, 12-2 

I-5 

Index


Index 


I-6 

Foods & Nutrients, A-8 

Footer Font, 13-9 

Footer Text Position, 13-10 

Footer text, 13-10 

Footer, 13-12, 13-9 

Footer, ReportsPLUS, 9-19 

Formatting Columns, 7-5 

Formatting options, 6-10 

Fortification of Grains, A-8 

G 

General, 13-6 

General Options, 13-1 

General Preferences, 13-1 






Export Resolution for Label, 13-5 


HACCP Heading Level, 13-3 

Horizontal/Vertical in DPI, 13-5 

No Data String, 13-2 

Person Options 

Recipe Options, 13-2 

Reset Default Preferences, 13-5 

Reset Preferences, 13-5 

Reset Warning Dialogs, 13-5 

Search Limit Count, 13-4 

Search Options, 13-4 

Show Cost, 13-4 

Show Days, 13-2 

Show Function Keys, 13-4 

Show Meals, 13-2 

Show Notes, 13-4 

Round when Resizing, 13-2 

Glucose, 8-3, A-16 

Glucose/Protein/Anemia, 8-3, A-16 

Glycemic Index Values using the 

Glucose Standard, A-15 

Glycemic Index, A-14 

Glycemic Load, A-14 

Gram Weight, 11-1 

Grant Access to a User, 15-1 

Greater-than (>) symbol, 13-3 

Group Search, 12-7 

Groups to Exclude when Searching, 

13-12 

Groups, 5-6, 5-9, 5-15, 10-15, 14-3 

Entering, 11-7 

MyPlate, A-6 

Guidelines for Food Data, A-1 

H 


HACCP, 10-18, 14-5, A-19 

Header Bitmap Position, 13-9 

Header Bitmap, 13-9 

Header font, 13-8 

Header Text Position, 13-9 

Header text, 13-9 

Header, 13-8 

Header/Footer, 13-8 

Headers, column, 6-10 

Height, 9-13, 13-15 

Help menu, 3-4 

Help, Accessing 3-7 

Hide Gram weight, 10-17 

Horizontal/Vertical in DPI, 13-5 

I 

Import .exl file, 5-8 

Importing Data, 14-7 

Ingredient Columns, 13-10 

Ingredient icon, 3-5 

Ingredient menu, 3-4 

Ingredient Search list, exporting, 11-9 

Ingredient Search list, printing, 11-9 

Ingredient Search, user-added, 12-9 

Ingredients, 11-1 

Common Name, 11-2


Copying, 10-9 

Cost, 11-6 

Entering into a Diet Recall or 

Recipe, 11-11 

Entering into a Recipe, 10-3 

Entering name and gram weight, 

11-1 

Groups, 11-7 

New, 11-1 

Notes, 11-8 

Nutrient Values, 11-3 

Opening, 11-10 

Previewing from the Select 

Recipe or Ingredient Window, 

6-4 

Previewing, 11-10 

Printing, 11-9 

Product, 11-2 

Saving, 11-8 

Scaling, 10-19 

Selecting for a Recipe, 10-5 

Supplier, 11-2 

User code, 11-2 

Yields & Measures, 11-4 

Installation Instructions, 2-1 

Installation, 2-1 

Installation, first-time, 2-1 

Installation, upgrade, 2-4 

Introduction, 1-1 

Item in Exercise list, modifying, 7-4 

Items, deleting from Exercise list, 7-4 

L 

Label (Nutrition Facts Panel), 9-12 

Label Object Properties, 9-13, 13- 

14 

Auto-size height, 9-13, 13-15 

Draw frame, 9-13, 13-15 

Font, 9-13, 13-15 

Height, 9-13, 13-15 

Left, 9-13, 13-15, 13-16 

Location, 9-13, 13-15, 13-16 

Show, 9-13, 13-15 

Size, 9-13, 13-15 

Title, Notes, Date, 9-13, 13-15 

Top, 9-13, 13-15, 13-16 

Width, 9-13, 13-15 

Label Serving Info, 10-17 

Label, 13-15, B-10 

Auto-size height, 13-15 

Date, 9-13 

Display Serving Size, 10-17 

Display Servings per Container, 

10-17 

Height, 13-15 

Hide Gram weight, 10-17 

Left, 13-16 

Location, 9-13, 13-16 

Notes, 9-13 

Sample, B-11 

Size, 9-13, 13-15 

Title, 9-13 

Top, 13-16 

Width, 13-15 

Labels, U.S. Daily Reference Values 

for, B-8 

Labels, U.S. Recommended Dietary 

Intakes for, B-9 

Left, 13-11, 13-15, 13-16 

Lesson 1: Creating a Person and 

Diet Recall, 4-1 

Lesson 2: Creating a Recipe, 4-10 

Lesson 3: Creating an Ingredient, 4- 

15 

Lightly Active, 5-2, C-1 

Lines, add, 13-7 

List of User-created Recipes, exporting, 

10-21 

List, selection, exporting, 5-10 

List, selection, printing, 5-10 

Location, 9-13, 13-15, 13-16 

M 

Index 

I-7 

Index


Index 


I-8 

Macronutrients RDA/AI Values Per 

Day, U.S. and Canadian 

Recommendations for, B-7 

Main Sources of Calories, A-1 

Manual, changes in, 1-7 

Many days, analyzing for, 9-1 

Margins, 13-7 

Meal folder, add foot item to, 6-6 

Meal, 6-5 

Measure, 6-5, 11-4 

Measure, add, 11-5 

Measures window, 10-13 

Medical Information, 5-5 

Medical, 5-9, 5-14 

Menu, 3-1 

Database, 3-3 

Edit, 3-2 

File, 3-1 

Help, 3-4 

Person/Recipe/Ingredient, 3-4 

Reports, 3-3 

View, 3-2 

Window, 3-4 

Method, 10-17 

Metropolitan Weight Chart, C-5 

Mets, 5-3, C-2, C-7 

Miscellaneous metabolites, 8-5 

Moderately Active, C-1 

Moderately Active, 5-2 

Modify a Day folder, 6-6 

Modifying a Food Item in the Diet 

Recall, 6-9 

Modifying a Person, 5-10 

Modifying and Item in the Exercise 

list, 7-4 

Modifying Clinical items, 8-7 

Modifying Recipes, 10-11 

Modifying/Creating Database Items, 

14-1 

Modifying/Opening Existing 

Ingredients, 11-10 

More Search, 6-3 

Moving Food Items, 6-8 

Moving Ingredients in a Recipe, 10-9 

Multi-Column Report, 9-6 

MyPlate, 9-11, A-6 

N 

Name, 11-1 

Name/F8 Search, 12-1 

Naming a Recipe, 10-1 

Net Carb, A-8 

New Ingredient, 11-1 

New Recipe, 10-1 

Niacin & Niacin Equivalents conversions, 

A-12 


Notes, 5-7, 5-9, 5-16, 9-13, 11-8 

Display field, 6-7 

Entering, 6-7 

Print, 6-7 

Show, 6-7 


Nutrient Components and Factors, 

1-2 

Nutrient Databases, About 1-5 

Nutrient Intakes, Recommendations 

for, U.S. and Canadian, B-4 

Nutrient Values, entering, 11-3 

Nutrient/F5 Search, 12-3 

Nutrients, 10-11 

Add to database, 14-1 

Edit existing list, 9-3 

Selecting which to display, 9-1 

View a list of all in the program, 

5-12 

Nutrition Facts Panel, B-10 

Nutritional Standards, B-1 

O


Object Properties, 13-15 

Auto-size height, 13-15 

Draw frame, 13-15 

Font, 13-15 

Height, 13-15 

Left, 13-15 

Location, 13-15 

Show, 13-15 

Size, 13-15 

Title, Notes, Date, 13-15 

Top, 13-15 

Width, 13-15 

Omega 3 and Omega 6 Fatty Acids, 

A-9 

One day, analyzing for, 9-1 

Open existing Person, 5-8 

Opening Existing Recipes, 10-21 

Opening Ingredients, 11-10 

Opening Items from within the Diet 

Recall, 6-10 

Operator values, 12-3 

Options, other, 6-8 

Organic Acids, calories from, A-3 

"Other Carbs" defined, A-8 

Other Fats, A-8 

Other Metabolites, 8-4, A-17 


Overridden cost, 10-14 

Override Calculated values, 5-3 

Overriding Recommendations, 5-3 

P 

P:S Ratio, A-9 

Page Numbers, Print, 13-8 

Paste exported information, 9-16 

Permissions, Research and 

Publication, 1-6 

Person columns, 13-10 

Person icon, 3-5 

Person menu, 3-4 

Person, 5-15 

Index 

Client, 5-9, 5-14 

Client Information, 5-4 

Creating, 5-15 

Exercises, 7-1 

Export single .exl file, 5-7 

Exporting Selection List, 5-10 

Exporting, 5-17 

Groups, 5-6, 5-9, 5-15 

Import data file, 5-8 

Medical Information, 5-5 

Medical, 5-9, 5-14 

Modifying, 5-10 

Notes, 5-9, 5-16 

Open existing, 5-8 

Personal, 5-9, 5-11 

Personal Information, 5-2 

Previewing from the Selection 

List, 5-9 

Printing Selection List, 5-10 


Recommendations, 5-9 


Reviewing and Overriding 


Save as, 5-7 

Saving, 5-7 

Source of Calories, 5-4 

Weight Gain/Loss Information, 5- 

5 

Weight Gain/Loss, 5-9, 5-15 

Personal, 5-9, 5-11 

Personal Information, 5-2 

Potassium:Sodium Ratio, A-9 

Preferences, 13-1 

Color, 13-13 



Default Groups, 13-14 

Display, 13-5 



General, 13-1 

I-9 

Index


Index 


I-10 

Auto Open Reports List, 13-1 






Export Resolution for Label, 

13-5 



Horizontal/Vertical in DPI, 13- 

5 



Reset Default 13-5, 13-5 

Reset 13-5 










Show Notes, 13-4 

Reports, 13-6 

Add vertical/horizontal lines, 

13-7 

File Path, 13-9 




Footer, 13-9 

General, 13-6 






Header, 13-8 



Margins, 13-7 


Print Date, 13-8 

Print Page Numbers, 13-8 

Print Scale, 13-7 

Print Title, 13-8 

Print with Color, 13-7 

Recipe, 13-10 

Report Font, 13-6 

Report Sections, 13-10 

Title font, 13-8 

Word Wrap Text, 13-7 

ReportsPLUS, 9-16, 13-11 


Footer, 13-12 

Left, 13-11 

Show Date, 13-12 

Show Header Bitmap, 13-11 

Show Page Number, 13-12 

Show Time, 13-12 

Top, 13-11 

Search, 13-12 

Groups to Exclude when 

Searching, 13-12 

Previewing an Ingredient, 11-10 

Previewing Food Items, 6-4, 10-6 

Previewing from the Selection List, 5- 

9 

Previewing Items from within the Diet 

Recall, 6-10 

Previewing Recipes, 10-21 



Print Notes, 6-7 





Printing an Ingredient Search list, 

11-9 

Printing Food Item List, 6-4, 10-6


Printing Ingredients, 11-9 

Printing Recipes, 10-19 

Printing Reports, 9-14 

Printing Selection List, 5-10 

Printing the Person Document, 5-16 

Product, 10-2, 11-2, 14-3 

Product Search, 12-6 

Program, changes in, 1-7 

Protein Quality Index, A-10 

Protein Quality Report, 9-18 

Protein-dependent nutrients, 5-4 

Protein, 8-3, A-16 

Q 

Quantity, 6-5, 10-7 

Quantity, change, 10-8 

R 

Ratio, P:S, A-9 

Ration, Potassium:Sodium, A-9 

Ratios And Indexes, A-9 

RDA, B-3 

RDI, B-9 

Recipe, 13-10 

Recipe Analysis Using Yield Data, 

12-11 

Recipe icon, 3-5 

Recipe menu, 3-4 

Recipe Only/F7 Search, 12-9 


Recipe window, 10-11 

Recipe, 10-4 

Additional Select Food Item 

Window Options, 10-6 

Amount, 10-7 

Comments, 10-7 

Compare to, 10-16 

Copying Ingredients in, 10-9 

Cost, 10-14 

Creating, 10-1 

Enter Ingredients, 10-3 

Index 

Entering Comments, 10-8 

entering Ingredient into, 11-11 

Entering/Appending into a Diet 

Recall, 10-22 

Exporting a list of all user-created, 

10-21 

Exporting Food Item List, 10-6 


Groups, 1015 

HACCP, 10-18 

Label Serving Info, 10-17 

Measures, 10-13 

Method, 10-17 

Modifying, 10-11 

Moving Ingredients, 10-9 

Naming & Sizing, 10-1 

Narrow search, 10-5 

Nutrients, 10-11 

Open existing, 10-21 


Previewing from the Select 

Recipe or Ingredient Window, 

6-4 

Previewing items for, 10-6 

Previewing, 10-21 

Printing Food Item List, 10-6 

Printing, 10-2, 10-20 

Quantity, 10-7 

Recipe window, 10-11 

Replace an existing, 10-10 

Save under different name, 10- 

10 

Saving, 10-10 

Scaling Ingredients, 10-19 

Selecting Food Items, 10-5 


User code, 10-2 

Recipes, analyzing, 9-1 

Recommendations for Nutrient 

Intakes - DRI Upper Levels, U.S. 

and Canadian, B-6 


I-11 

Index


Index 


I-12 

Intakes - Macronutrients RDA/AI 

Values Per Day, U.S. and 

Canadian, B-7 


Intakes, U.S. and Canadian, B-4 

Recommendations for Water and 

Electrolytes, U.S. and Canadian, 

B-12 

Recommendations Report, 9-10 

Recommendations, 5-9, 5-12 

Override calculated values, 5-12 

Revert to calculated values, 5-12 

Reviewing and Overriding, 5-3 

Select Calculation Method, 5-13 

Recommended Calories, B-1 

Recommended Daily Intakes for 

Vitamins and Minerals, Canadian, 

B-17 

Recommended Dietary Allowance, B- 

3 

Recommended Dietary Intakes for 

Labels, U.S., B-9 

Recommended Water Intake, B-2 

Red values, 9-11 

Reference for the Clinical 

Components, A-16 

Reference Standards, Canadian, 

B-16 

Reliability of Data, 1-6 

Replace existing Person, 5-7 

Replace existing Recipe, 10-10 



Reports, 9-1, 9-4 

Bar Graph/Diet Adequacy, 9-8 

Calories and Fats, 9-9 

Configure Task Panel, 9-14 


Label, 9-12 

Label, Object Properties, 9-13 

Multi-Column, 9-6 



Single Nutrient, 9-4 

Spreadsheet, 9-7 

Viewing more than one 

onscreen, 9-4 

Reports icon, 3-6 

Reports menu, 3-3 

Reports Preferences, 13-6 

# of Nutrient Columns, 13-10 

Add vertical/horizontal lines, 13-7 





Footer, 13-9 

General, 13-6 






Header, 13-8 



Margins, 13-7 







Recipe, 13-10 





Reports Task Panel, 3-6 

ReportsPLUS icon, 3-6 

ReportsPLUS Preferences, 9-18, 

13-11 

File Path, 9-18, 13-11 

Footer, 9-19, 13-12


Left, 9-19, 13-11 

Show Date, 9-19, 13-12 

Show Header Bitmap, 9-18, 13- 

11 

Show Page Number, 9-19, 13-12 

Show Time, 9-19, 13-12 

Top, 9-18, 13-11 

ReportsPLUS Task Panel, 3-6 

ReportsPLUS, 9-17 

Footer, 9-19 

Header, 9-19 

Label Display - Standard1, 9-17 

Recipe Card1, 9-17 

Recipe Card2, 9-17 

Protein Quality Report, 9-16 

Research and Publication 

Permissions, 1-6 

Reset Default Preferences, 13-5 

Reset Preferences, 13-5 


Restore Database, 15-4 

Reviewing and Overriding 



Run Script, 15-2 

S 

Sample Nutrition Facts Panel, B-11 

Save Recipe under different name, 

10-10 

Saving a person, 5-7 

Saving Diet Recall, 6-8 

Saving Ingredients, 11-8 

Saving Recipes, 10-10 

Scaling Recipe Ingredients, 10-19 

Screen Formatting Options, 6-10 

Search and Replace, 14-8 


Search list, Ingredient, exporting, 11- 

9 

Search list, Ingredient, printing, 11-9 


Index 

Search Preferences, 13-12 

Groups to Exclude when 

Searching, 13-12 

Searches, 12-1 

ESHA Code/F8, 12-2 

Group, 12-7 

Ingredient, user-added, 12-9 

Name/F8, 12-1 

narrow from within the Select 

Food Item window, 10-5 

Nutrient/F5, 12-3 

Product, 12-6 

Recipe Only/F7, 12-9 


USDA Code/F11, 12-4 

User Code/F6, 12-3 

Whole Word/Dot, 12-4 

Within Item, 12-5 

Searching for an Exercise, 7-1 

Searching for Food Items, 6-2, 10-3 

Sedentary, 5-2, C-1 

Select Activity Windows, 7-2 

Select Recipe or Ingredient Window, 

Additional options, 6-4 

Selected Features, 1-1 

Selecting columns to view, 8-6 

Selecting Day, 7-3 

Selecting Exercises, 7-2 

Selecting Food Items, 6-3, 10-5 

Selecting which nutrients to display, 

9-1 

Selection List, previewing from, 5-9 

Share Person document, 5-7 


Show Date, 13-12 



Show Header Bitmap, 9-18, 13-11 


Show Notes, 6-7, 13-4 

Show Page Number, 13-12 

Show Time, 13-12 

I-13 

Index


Index 


I-14 

Show, 13-15 

Shrink Database, 15-5 

Single Nutrient Report, 9-4 

Single text file, 9-16 

Size, 9-12, 9-13, 13-15 

Size columns, 6-10 

Sizing a Recipe, 10-1 

Sodium, DRI Program Standards, B- 

18 

Source of Calories, 5-4, 5-12 

Spreadsheet Report, 9-7 

SQL Authentication, 2-3, 15-1 

Standards, Canadian References, B- 

16 

Supplier, 10-2, 11-2, 14-2 

Supplier Search, 12-5 

System Requirements, 2-1 

T 

Task Panel/Documents, 3-5 

Task Panel/Reports and 

ReportsPLUS, 3-6 

Text, footer, 13-10 

Text, Header, 13-9 

The Food Processor, working with, 

3-1 

Tiling windows, 9-4 


Title, 9-12 

Title, Notes, Date, 13-15 

Title, Print, 13-8 

Toolbar, 3-4 

Top, 13-11, 13-15, 13-16 

Topics in Fitness, C-1 

Trans Fatty Acids, A-9 

Tutorial, 4-1 

U 

U.S. and Canadian 


Intakes - DRI Upper Levels, B-6 



Intakes - Macronutrients RDA/AI 

Values Per Day, B-7 


Recommendations for nutrient 

Intakes - Water and Electrolytes, B- 

12 



Intakes, 

B-4 

U.S. Daily Reference Values for 

Labels, B-8 

U.S. Recommended Dietary Intakes 

(RDI) for Labels, B-9 

Upgrade Installation, 2-4 

USDA Code/F11 Search, 12-4 

User code, 10-2, 11-2 

User Code/F6 Search, 12-3 

User-added Ingredient Search, 12-9 

User-created Recipes, exporting list 

of, 10-20 

Users>Manage, 15-2 

V 

Values in red, 9-11 

Values, override calculated, 5-3 

Very Active, 5-2, C-1 

View a list of all nutrients in the program, 

5-12 

View menu, 3-2 

Viewing more than one report 

onscreen, 9-4 

Vitamin A conversions, A-11 

Vitamin D conversions, A-12 

Vitamin E conversions, A-12 

Vitamins and Minerals, Canadian 

Recommendation for, B-17


W 

Water and Electrolytes, U.S. and 

Canadian Recommendations for, 

B-12 

Water Intake Recommendation, B-2 

Weight Gain/Loss, 5-5, 5-9, 5-15 

Weight, body, C-5 

Weight, Desired, Calculating from 

Body Fat, C-6 

Weight/BP/Meds, 8-2, A-16 

Whole Word/Dot Search, 12-4 

Width, 9-13, 13-15 

Window menu, 3-4 

Windows Authentication, 2-3, 15-1 

Within Item Search, 12-5 


Working with Files, 15-2 

Working with the Database, 15-2 

Working with the Food Processor, 

3-1 

Y 

Yield Data, Recipe Analysis Using, 

12-11 

Yield, enter, 11-5 

Yields & Measures, entering, 11-4 

Zero value, 1-6 

Z 

Index 

I-15 

Index


Index 


I-16

Food Processor manual - ESHA Research

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