Adding Foods & Ingredients to Your ESHA Database Webinar (2/16/2016) Questions and Answers
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Can ranges be applied for specific ingredients to produce a best/worst case scenario? Formulating to a sodum target for example.
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Do ingredient changes carry over to recipes built?
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Is there a way of deleting an ingredient that was manually entered into the database?
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To have the information for MyPlate food groups for your item or ingredient, would one add that in the groups category?
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when entering the quantity or serving size for a recipe/nutrition label, how can you switch these values to ounces, not grams? How do you get these values to read in ounces on the finished nutrition label?
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Can you add sulfites to the 100g nutritional?
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How does the software calculates the real amounts of nutrients when evaportaion takes place during the process?
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Can I add custom created nutrients to the database?
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When the final rule for new NFP is published ny FDA, will there be a new version of the software available for dowload? Will users be sent an email regarding this?
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Is there a way to set the software to always start the Allergen List as blank/ allergen free?
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Is Genesis able to create a Data Sheet/Specification sheet?
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Once an ingredient is added, can the description be modified or changed?
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Regarding meats can you explain the difference between a meat cut, when searched comes up "boiled" also has the same ESHA number as the "raw". Are they the same data? Or does ESHA apply a calculation?
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Can you please address non-caloric sweeteners that are not absorbed by the body but the nutritionals need to be included in recipes?
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What would be the best way to calculate nutrition of a Gravy that contains one ingredient that is the by-product of a meat that is cooked in-house (ex: turkey cooked in house. remaining turkey juice used in gravy)?
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Can I view this webinar later?