Continued from page 1 1. Establish precise recipes as protocol. This is the foundation of an accurate nutrient analysis. Sub- and plated recipes must include exact measurements, detailed descriptions of ingredients (e.g., “ground, 97-percent lean turkey breast”), brand names of ingredients and corresponding nutrition information per 100 grams, and specific preparation methods (e.g., fried, marinated, sautéed). If all of this information is not stated in the recipe ...

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