You may load 'Nutrients' onto as many computers as you wish within the original purchasing institution. The cost includes royalty fees to the FSA and there is no VAT to be added. The software is delivered as an email attachment unless a CD is ordered.
What is the source of the food data?
The food data was obtained from the Food Standards Agency (FSA) Nutrient Databank.This Databank was originally created by the Ministry of Agriculture, Fisheries and Food (MAFF) and is currently administered by the FSA.The Databank includes data from a rolling program of nutrient analysis of foods.These data are also incorporated into 'The Composition of Foods' and its supplements
Why does the database not contain certain foods?
'Nutrients' is based on the 'Food Standards Agency' (FSA) database of foods. From the available foods the authors have selected a range of foods that are considered most appropriate for use with young people. To date not all foods have been analysed by the FSA. If more useful data becomes available it will be included in future versions of 'Nutrients'.
Why do some foods in the lists have an ‘*’ symbol next to them?
In some foods the amount of a nutrient is given as zero because there is no reliable information as to the quantity present. In such cases the symbol ‘*’ appears alongside the food name on the print outs and the contribution this nutrient is likely to make to a recipe or to the whole diet is negligible
How are the values of fibre calculated?
'Nutrients' uses Englyst values for Non-starch polysaccharide (fibre) as adopted by the COMA Panel (see COMA Report 1991).
How are the values of Vitamin 'A' calculated?
Vitamin A figures have been obtained using the formula given in 'The Composition of Foods' for converting retinol and carotene.
I entered 100g of peppermint and it was analyed to have 105g of Sugar. Why?
This is due to the way in which nutritional content is determined. The explanation contained in 'The Composition of Foods' by McCance & Widdowson is "Carbohydrate values expressed as monosaccharide equivalents can exceed 100 grams per 100 grams of food because on hydrolysis 100 grams of a disaccharide such as sucrose gives 105 grams monosaccharide (glucose and fructose)".
What is the source of information for the 'Portion Sizes'?
The portion size information was gathered from information on food packets, by weighing portions of food and by using information given in 'The Composition of Foods' to calculate edible portions.As portion sizes vary considerably, this information should be used for guidance only.Pupils should be encouraged to weigh foods and to think about the appetite of the person they are considering.
