Top Support Questions
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Please check the client details (weight, height, DOB) to ensure they are entered in the correct format.
Nutritics is intended to be used by a range of health professionals in a variety of settings. We provide many options to cover the needs and preferences of our users. Typically, formulae based on lean body mass (Cunningham and Katch McArdle) predict RMR more accurately, especially in the athletic population. These require you to enter your clients body fat percentage however, which must be assessed separately. We recommend using the Mifflin St. Jeor formula if your client is free from disease and you don't know their body fat percentage. Those in a clinical/medical setting tend to use the Henry Oxford equation and add stress factors rather than PAL values. You can read more calculating your clients' energy requirements here.
Portion size data are entered manually from numerous sources, and is a time consuming process. If the food has not yet been linked to portion size information, it is likely that portion size data is unavailable. In these instances you will be prompted to type the quantity of food in the box in grams.
Yes. Please contact customer support and provide the name of the client you wish to transfer/copy and the username of the person you would like to transfer the client to.
You should enter a food 'as eaten' wherever possible. Cooking can cause chemical and weight changes to many foods.
In some cases, this may not be possible, or it may even be more accurate to use raw weights. For example, if carrying out a recipe assessment for the purposes of calorie labelling, micronutrition is not as important and it can be more practical and accurate to use raw weights only.
Similarly when designing meal plans, it may be easier for your client to replicate a raw weight, especially if the foods end weight can vary significantly depending on cooking time and ratio of food:liquid used (eg. oats/porridge, pasta and rice cooked weights can vary significantly depending on water added and cooking duration)
The demographic portion is from the research of Wrieden, W. and Barton, K. 2005 which analysed the average portion consumed by males and females across a range of ages in the National Diet and Nutrition Survey, UK. The source is available on the FSA website here. We suggest you use this portion size if your client has not quantified a consumed food in units eg. cups, teaspoon, pieces or grams.
In the food label section, the data has been converted from database standards to food labelling standards, which expresses all carbohydrates by weight at 4kcal per gram. Protein is also calculated from a set nitrogen conversion factor of 6.25. Label values include energy contributions from fibre, organic acids and sugar alcohols as defined by the territories regulations.
The pie chart data and detailed list of nutrients is in the default food database standards. All carbohydrates here are reported as their monosaccharide equivalents at 3.75kcal per gram (so 60g of starch converts to 66 grams of monosaccharide equivalents). In addition, the nitrogen conversion factor to calculate protein varies depending on the food.
Fibre is not included in either carbohydrate figure, but is expressed separately by weight (in both scenarios).