Foods not in database

previous topic · next topic
bossmanham

Joined: Jan 12
Posts: 3

      quote  
Posted: 13 Jan 2012, 19:54
Hey all. Any tips on how to record foods not found in database? IE made from scratch, bought at a locally owned restaurant, etc. I'm finding it difficult sometimes to find something close and match it up, or to make a guess.
Ingria

Joined: Oct 11
Posts: 600

      quote  
Posted: 13 Jan 2012, 20:19
After trying many different ways to do it, I found that the easiest way, is to find similar dish on FS, eyeball the quantity (weight it if you can, or measure) and log it. It is better to guesstimate, than stop logging at all. If you have time and cook from scratch, you can weight the ingredients, calculate the calorie value of the whole dish, and then enter the portion you ate. I use nutritiondata.com to enter and save my recipes. Any way there is no foolproof way to log in food you had in a restaurant. Some of the chain restaurants have their menus published with calories in every dish, but I do not eat in chain restaurants. You were also interested in entering food from local restaurants, so that is not an option.
~~~~~~~~~~
The first thing you lose on a diet is your sense of humor. ~ Author Unknown
It doesn’t matter what diet you follow… What matters is what makes you follow your diet. ~ Tom Venuto
DebCinIL

Joined: Mar 11
Posts: 75

      quote  
Posted: 13 Jan 2012, 20:26
If I'm cooking from scratch I put my recipe in my FS cookbook. If you make it private (no sharing) you can always go back in and edit it. If you share you can't. When you want to add it to your food journal just go to the recipe and select "add to diet calendar".
I am not on a diet - I have changed the way I eat.
sizzlingtriu...

Joined: Oct 09
Posts: 2

      quote  
Posted: 13 Jan 2012, 23:04
I find it very difficult to accurately enter and gauge my calories too. My husband cooks almost everything from scratch. I do the highest calories for the most similar food I feel my biggest challenge is the portion size. My next step is to get a scale and measure my food for more accuracy.
dragonsofros...

Joined: Nov 11
Posts: 57

      quote  
Posted: 14 Jan 2012, 00:41
I use the recipe calculator as I love to cook at home. You plug in your ingredients and how many servings it makes (you'll know if you've made it a few times ... my general rule of thumb for soups or pasta dishes is a Cup is a serving) and it'll give you how many calories are in a serving of whatever you're making. I love it for homemade pizza and things of that sort. Way fewer calories than eating out ... and less expensive!

Here's the link:
http://recipes.sparkpeople.com/recipe-calculator.asp
.





Like/Write poetry? Check out The Poet Sanctuary!
http://www.thepoetsanctuary.net or http://www.thepoetsanctuary.org
-----------------------------------------------



Forum Search
Advanced forum search



Latest Posts

how to track a recipe
Okay, I see that you do indeed have a recipe for a Creamy Mustard Chicken (which sounds really good) on the cookbook already -- so clearly you are up to speed on that -- I'm not sure what you mean ...
by Stringofpearls on 17 Feb 17 01:23 PM
How to figure out a serving size for a recipe
@Ingria -- I appreciate your input on one of my many recent rants about this in general. Helped me to solidify a few concepts --about myself ;)
by Stringofpearls on 17 Feb 17 01:15 PM
Avocados -- the good, the bad, the not-so-ugly
Avocados are sublime with s/p, walnut or hazelnut oil dribbled on it and some toasted nuts. On some toast.Ooohh. Better yet, Try a BAT Sandwich. Bacon, Avocado and Tomato, some mayo and s/p 'an ...
by Stringofpearls on 16 Feb 17 07:56 PM
Sugars (Good or Bad)
I don't think it really matters what optimum eating is, because people on diets are rarely capable of going from whatever they've been used to doing straight into optimum eating.. and don't ...
by ARB0001 on 12 Feb 17 12:48 PM
Turning yogurt into dessert
Here's what I do. I take two or three Greek Yoghurts, about half a litre of almond milk, and a litre of water with enough gelatin fot the litre. (usually 20gr or so) cut up some fruit, and divide into ...
by alexmach on 28 Jan 17 01:27 AM