Working with glop and leftovers. Topic
TreeFarmer
11/20/18
I'm dieting. My spouse isn't. She is supportive so is now weighing everything.
Here's a typical scenario, however:
Side dish to accompany fish for supper.
1 package Tasty-bites Tandouri Rice.
125 g peas
1 chopped onion. (average onion is 250g)
2 tbs olive oil.
2 cups vegetable soup stock.
Quick -- what is the calorie count for a 300g serving?
What I usually have to do:
* Sum up all the weights. Adjust for my guess at water evaporation. This is the dishServingWeight.
* Calculated the dish fraction. = myServingWeight/dishServingWeight.
* Add each ingredient to my diary, but multiply the weight by the dish fraction first.
Now I don't want to make a recipe out of this. Can't edit recipes. We don't do recipes much here. And today it may be peas (a 20% vegetable) and tomorrow it may be broccoli (a 5% vegetable. Today it might be 125 g of peas, tomorrow it may 175 grams of Western Family Mixed Oriental vegetables. Today it's accompanying salmon filets, tomorrow it may have 300 g of leftover roast chicken in it.
Ok. Now, last night we had 93g of this mix left over. Usually we accumulate leftovers from several meals then we have "soup" for supper.
At present what I have to do is figure out a cal/gram for each leftover item. How do I deal with this as an ingredient? I don't want to add it to the database.
NanaBeeZ
10/15/19
Can you figure out the base ingredients that don't change and add them as a custom recipe and individually enter what you add? That would save you a whole lot of time. If you calculate a serving size, it shouldn't matter if it's a soup or an entree.
Dietitian
10/16/19
replied to NanaBeeZ
Hi Folks, I would also do what NanaBeeZ recommended. I do that for my omettes and basic garden salad. I have a base that is pretty much always the same, and then I just add the ingredients that change as food items in my meal.
BTW, you can edit recipes. If the custom recipe has already been used in a food log and you are trying to edit that recipe, then the system will prompt you to use the "Copy & Customize" feature to create a new recipe so that the nutrition and calories are correct for the change.
In terms of entering accurate recipes, you enter the ingredients as indicated in the recipe, but ideally, I would weigh the final weight after cooking so that the weight/serving is accurate. This is especially important for foods that shrink a lot with cooking (e.g. soups, stews, meats, etc).
More on recipe entry:
Logging basic foods as ingredients: https://www.mynetdiary.com/is-there-an-easier-way-to-log-your-basic-foods.html
Custom recipe entry tips: https://www.mynetdiary.com/tips-for-accurate-recipes.html
Thanks,
Kathy, MPS, RDN, CDE
MyNetDiary
Working with glop and leftovers.
