Mariner Software MacGourmet Deluxe - Manual (Page 79)

Comparing MacGourmet Deluxe: Nutrition Data to Data With a Recipe
A word on MacGourmet Deluxe Nutrition calculations vs. information you might
already have for a recipe: While they should be in the same ballpark, the odds
of them being the same are slim, unless they were calculated using the same
resource. Some calculations you have will be estimates, like the MacGourmet
Deluxe Nutrition values. Some will be more accurate or have more detailed in-
formation, because they were calculated in a lab. It’s difficult to make a direct
comparison between both sets of data unless you know exactly how the recipe
data was calculated. Just something to keep in mind.
The values can also differ greatly based on the exact ingredients they used in
their calculations, and what you use in your mappings. For instance, some of
your mappings may be approximate matches rather than exact matches. This
can cause final values to be different. Not using the right mappings, or not
choosing the best resolutions can also cause the final values to be different,
sometimes by a significant amount. For example, if you have an ingredient of “5
cm Ginger root,” you’ll find that none of the resolutions match this measure-
ment. If possible, figure out this amount in the units of the easiest resolution
you see, i.e. what 5 cm of ginger root might be in slices, cups, teaspoons or
grams.
The rules of thumb for good calculations are essentially these: Start with a rec-
ipe that is as clean and consistent as possible. Then, when mapping, make sure
you choose the best mappings possible. Finally, try and make sure that your in-
gredients resolve in the best way you can. When in doubt about the numbers,
check the Calculation Details window to see just how the data was generated.
This information can give you insight into ways to improve your mappings and
resolutions. If you follow these rules, you’ll get data that is as accurate as esti-
mated nutritional data can be. In addition, the more you work with the USDA
database, you will become familiar with how ingredients are named and catego-
rized and your mappings will improve (there is a learning curve using the USDA
database and the more it is used, the more one becomes familiar with it and
better (and faster) the mappings become).
Adding Your Own Nutritional Items
Sometimes you’ll find that the USDA hasn’t defined values or weights for an in-
gredient that your recipe uses. You might, however, have the nutritional infor-
mation from the package available to you. In these instances, you can add new
items to your database for these ingredients, and then make mappings to them
just like you make mappings to the default USDA items that come with Nutri-
tion.
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