Fat and Moisture Change Tab

Fat and Moisture gains and losses during preparation affect the nutrient analysis of recipes.

This is where you enter the type of fat (gained or lost) and the percentages of fat/moisture change for calculating the nutrients changes in the recipe as prepared.

• Enter the CN Code or ID of the specific fat that is lost or gained in the Type of Fat text field.

  • Select the fat that best represents the type of fat contributing to the fat changes that occur during the food preparation. This is not the same as the recipe ingredient. Examples of Type of Fat would be Lard, Oil, or Shortening.
  • You can click Search Ingredient if you want to look it up by description or nutrients.

• Enter the fat change percent as either a positive (gain) or negative (loss) percent in the Fat Change % text field.

• Enter the moisture change percent as either a positive (gain) or negative (loss) percent in the Moisture Change % text field. Moisture changes affect the weight per serving.

  • On the Nutrient Tab: the Per Serving totals (top row only) will be updated based on the Fat/Moisture changes and the Type of Fat selected. The Ingredient rows will not change. They will still show the nutrients supplied by each ingredient.