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Nutrition Analysis for Recipes and Menus

Nutrition Analysis for Cookbook Publishers, Media, Writers, Chefs, Recipe Websites and Bloggers. Purchasing nutrient analysis software and learning how to use the program is only useful if you have the knowledge to convert “as purchased” ingredients to the “edible portion.”

There are millions of people who depend on nutrition information to meet their dietary needs. Some of the diets include: low calorie, carbohydrate controlled, high protein, low protein, low fat, low cholesterol, low sodium, high fiber, gluten free, lactose free, and peanut allergies.

Consider adding nutrient analysis to your recipes.

Dr. Sandra Frank is a registered dietitian nutritionist and an expert in nutrient analysis, food science and working with Publishers, Editors, Writers and Chefs for over 25 years. She is flexible and deadline oriented.

Take a short quiz to see if you have the knowledge and skills necessary to analyze a recipe? If not, contact Dietitians-Online.
Dietitians-Online provides professional and
reliable services by Sandra Frank, Ed.D, RDN, LN, FAND
a registered dietitian nutritionist with over 30 years experience.
Curriculum Vitae





Books by Dietitians
New Release.. To learn more
click the link

To purchase the book, click the cover.


From "As Purchased" to "Edible Portion": How to Analyze a Recipe Using a Nutrient Database
Dr. Sandra Frank

Menu Solutions

Sandra Frank, Ed.D, RDN

The Edible Alphabet
Sandra Frank, Ed.D, RDN
Digital Download
More Books by Dietitians



Portion Control




Prepared by Sandra Frank, Ed.D., RD, LDN at
Wellness News and Weighing Success


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