Recipe Nutrient Analysis: Best practices for calculation and chemical analysis

Catharine Powers, MS, RDN, LD
Cheryl L. Dolven, MS, RDN 

Recipe Nutrient Analysis: Best practices for calculation and chemical analysis is a must-have for anyone who calculates the nutrients in recipes – especially professionals analyzing recipes for restaurants or other foodservice venues, cookbook authors and food editors.

ISBN: 9780981676982
234 pages
$55.00 (Hardback)

Recipe Nutrient Analysis: Best practices for calculation and chemical analysis is your step-by-step guide for determining the nutrients in recipes. Industry veterans Catharine Powers and Cheryl Dolven worked with a team of registered dietitians and food professionals with years of experience calculating recipes to bring you practical advice and a collection of resources you won’t find anywhere else. This book is a must-have for anyone who calculates the nutrients in recipes – especially professionals analyzing recipes for restaurants or other foodservice venues, cookbook authors and food editors.

I’m using the book you wrote on a daily basis.   I’m participating in a massive project for a supermarket chain. The group has a dietitian on staff who also uses the book for referencing tough questions from our group of analysts. But I don’t need to ask as many questions because the book is right there on my desk. So much excellent, well-researched information.
Linn Steward, Gourmetmetrics

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