Hello Karen, Mistress of the Universe (of utensils and fonds...)!

This question might fit better in the Newbie section perhaps, but I try here anyway, for qualified tutoring... I seem to grasp Fitday very well in most cases. One thing about registering meat I find confusing though (might be a language barrier...)

The value that says "xx oz, raw (yield after cooking)", what on earth does that mean? First it says raw then yield after cooking... So, should I weigh my bacon slices or my beef before or after frying it, to get the correct figures according to that preset option? I normally prefer to work with raw material on Fitday, since it makes it much easier to handle the whole weighing/measuring chore. But if I have to, then I'll weigh the greazy, hot slices and burn my fingers instead.

Please, come to my aid and enlighten this poor soul.

/gil

What it means is you started out with a raw ingredient weighing x and what you get after cooking it will be the nutrition count on fitday. So with that particular description, you weigh it before cooking.

With meat, the only thing that will change is the fat content

Karen

Indeed, exactly as Karen said.

I was rummaging around in my latest copy of MasterCook and found a more technical (and longwinded) explanation that says about the same thing whilst poking about in the help screens.

Both Fitday and MasterCook provide this feature...probably a few of the others as well, such as RecipeCalc, at a guess.


Fun fun fun.

Thank you thank you thank you, sweethearts!!