Nutritics User Manual

Generated 23rd Oct 2020


TABLE OF CONTENTS

Logs And Meal Plans

  1. Creating a Diet & Activity Log
  2. Exporting, Printing and Emailing a Report
  3. Generating a Diet Log Report
  4. Interpreting a Diet Log Report
  5. Hiding Nutrients on a Diet Log Report
  6. Customising a Diet Log Report
  7. Sharing a Diet Log Report
  8. Dietary Reference Values (DRVs)
  9. Adding Recipes to a Diet Log
  10. Creating a Meal Plan
  11. Nutritics DRVs
  12. Rearranging Foods in a Meal Plans
  13. Attaching Meal Plans to Clients
  14. Nutrient Monitors
  15. Exporting a Meal Plan
  16. Setting custom DRVs
  17. Meal Plan Templates
  18. Importing a Diet Log from Libro
  19. Shopping Lists

Getting Started

  1. Access and Installation
  2. Nutritics Login
  3. Activation Email
  4. Nutritics Menu and Settings
  5. Navigating through Nutritics
  6. Searching in Nutritics
  7. Advanced Search
  8. Right clicking
  9. Content Explorer
  10. Reviewing and Entering Items
  11. Smart Portions
  12. Food Comparison
  13. Saving Your Work
  14. Deleting and Duplicating
  15. Sharing and Collaboration
  16. Exporting, Printing and Emailing a Report
  17. List of abbreviations used in Nutritics
  18. Nutritics Databases
  19. Changing Databases in Nutritics
  20. Technical Notes on Nutrient Data
  21. Dietary Reference Values (DRVs)
  22. Nutritics DRVs
  23. Setting custom DRVs
  24. Referral Program
  25. Keyboard shortcuts
  26. Reset Password
  27. Reactivating an Expired Account
  28. Top Support Questions

Education And Research

  1. Sending Reminders on the Licence Management Platform
  2. Adding Users to the Licence Management Platform
  3. Activating Accounts on the Licence Management Platform
  4. Accessing the Licence Management Platform
  5. Adjusting Expiry Dates on the Licence Management Platform
  6. Deleting Users on the Licence Management Platform
  7. Searching for Users on the Licence Management Platform
  8. Research Edition Overview
  9. Customisable Food Search
  10. Adding Custom Fields
  11. Batch Export
  12. How to Cite / Reference Nutritics
  13. Dietary Reference Values (DRVs)
  14. Nutritics DRVs
  15. Setting custom DRVs
  16. Meal Plan Templates

Clients

  1. Creating a Client
  2. Creating a Diet & Activity Log
  3. Sharing and Collaboration
  4. Calculating Your Clients' Energy Requirements
  5. Dietary Reference Values (DRVs)
  6. Creating a Meal Plan
  7. Nutritics DRVs
  8. Setting custom DRVs
  9. Meal Plan Templates

Video

  1. Creating a Client
  2. How to Create and Analyse a Recipe
  3. How to Create and Analyse a Recipe
  4. Creating a Diet & Activity Log
  5. Supplier Portal
  6. Creating a Food Label
  7. Country of Origin Labelling
  8. Creating a Menu
  9. Accessing the Licence Management Platform
  10. Research Edition Overview
  11. Beginner's Guide to Using Libro
  12. Creating a Meal Plan
  13. Adding an Individual Food to the Database
  14. New food - Adding an Individual Food to the Database
  15. Libro programs - Guide for Nutrition Professionals

Foods And Recipes

  1. How to Create and Analyse a Recipe
  2. How to Create and Analyse a Recipe
  3. Food Comparison
  4. Sharing and Collaboration
  5. Waste Calculator
  6. Nutrient Losses and Gains
  7. Recipe Cost Assessment
  8. Nutrition Optimisation
  9. Recipe Scaling
  10. Allergen Management
  11. Nutrition and Health Claims
  12. Recipe Cost Optimisation
  13. Adding Recipes to a Diet Log
  14. Adding an Individual Food to the Database
  15. New food - Adding an Individual Food to the Database
  16. Adding Foods to the Database in Bulk
  17. Shopping Lists

Menus

  1. Creating a Menu
  2. Building a Menu Cycle
  3. Digital Menus
  4. Accessing Your Menus
  5. Paper Menus
  6. Shopping Lists
  7. Publishing a Menu to Libro
  8. Meal Ordering (Food Industry)
  9. Tracking Menu Interaction
  10. Meal Ordering (Clinical Setting)

Food Labels

  1. Creating a Food Label
  2. Label Elements
  3. Country of Origin Labelling
  4. Setting Label Dimensions in Your Printer Settings
  5. Printing and Exporting Labels
  6. Nutrition and Health Claims

Libro

  1. Beginner's Guide to Using Libro
  2. What is Libro?
  3. Accessing Libro
  4. Logging Into Libro for the First Time
  5. Libro Home Screen Explained
  6. Libro Trackers
  7. Libro Menu and Settings
  8. Adding Trackers to the Home Screen
  9. The Libro Quick Menu
  10. Adding Items to Your Diet Log
  11. Using Bluetooth Scales with Libro
  12. Adding Exercise to Your Log
  13. Adding a Food to Libro
  14. Adding Foods to the Public Database in Libro
  15. Editing Existing Items in Your Log
  16. Adding a Recipe to Libro
  17. Importing a Diet Log from Libro
  18. Libro programs - Guide for Nutrition Professionals
  19. Libro Programs - Guide for Clients
  20. Publishing a Menu to Libro
  21. Activity Tracker Integrations (Fitbit and Google Fit)
  22. Tracking Menu Interaction

Supplier Portal

  1. Supplier Portal

Creating a Diet & Activity Log

WATCH THE VIDEO:
https://www.youtube.com/embed/rBCoRSXg_bM


Pro Tip:  You can generate a professional food & exercise diary from within the software to print or email to your client.  Navigate to Menu > Output tools and click the ‘Generate’ tab to access the forms. Enter the number of days you require in the box in panel 3 then click the go button.
To create a diet or exercise log, create or set up a new client, then in the panel that opens, click the + button under the 'Logs' heading. This will take you to the log entry screen below:


1. Title your log

2. Choose the log type, either meal by meal, or day by day logging

3. Click a meal collector*– Breakfast, Lunch, Dinner or Snack, that you wish to log first

4. Search for foods and recipes in the food search box at the top left of the screen (hotkey F3)

5. Click a food from the results to review it before entering it to your log

6. If satisfied with the selection, add it to your log by clicking the blue 'Insert' button

7. Clicking the white cell will open a popup box with built in portion size suggestions to choose from, you can also type any quantity in this box in grams

8. The diary is set up like an excel spreadsheet, so you can add a food to multiple days or meals by clicking the corresponding cell row, without having to search for the item each time

9. Repeat steps 3-6 until all foods have been added

10. Toggle between a food log and an exercise log using the 'food' and 'activity' buttons at the top of the log. Please note that the Activity Log tab is not enabled on all account types, but you may add it on from Menu>Upgrade/Downgrade.


*Collectors are meal name slots – Enable more meal slots from Menu > Settings > preferences


Pro Tip: Flexible data points known as 'custom fields'can be tagged to diet log data. Examples of custom field data, includes meal time, location, mood, food cost, brand information or custom nutrient parameters. Please see the section on the 'Research Edition' for more information on how to set up and use custom fields.

Exporting, Printing and Emailing a Report

You can generate a live link of any report from the 'export to' button, for email or sharing. Any changes made are reflected in the live link in real time without the need for re-sharing. Reports can also be exported to Microsoft excel (or other CSV editor), converted to a .pdf file or printed directly.

The settings toggle beside the export button enables you to customise a report, and save the layout and customisations as a templates for future use.






You can also choose from a number of Nutritics built templates for a simplified or more detailed report layout.



Generating a Diet Log Report

Nutritics generates client facing reports from a diet log. To generate a report, click the 'report' button at the top of the diet log screen.


By default, the report generated will be an average across the analysis period that was entered into the food log. You can customise the analysis period from the 'filter' button at the top toolbar of the report.

The top toolbar also allows modification of the report calculations which were originally set during client set-up. The two drop down menus, ‘EER source’ and ‘DRV source’ allow you to switch between different calculation formulae and nutrition reference values quickly.


Interpreting a Diet Log Report

Diet log reports are grouped into subsections under Energy, Macronutrients, Carbohydrate Components, Lipid Components, Minerals & Trace Elements, and Vitamins. Nutrient intake is represented by the black horizontal bars, while the target intake (Reference Nutrient Intake – RNI) is indicated by a blue line or a blue bar (if the recommendation is a range). If a Lower Reference Nutrient Intake (LRNI) Safe Upper Limit (SUL) are available, they are represented by the red bars at the lower and upper end of the bar (respectively). If the black bar is within this range, the nutrient name will appear in red font and flagged with a red arrow as shown on alcohol below. 



Nutrient intake is also given in numeric form in the ‘Intake’ vertical column, while the recommended intake and limits are given in numeric form in the ‘RNI’ and ‘Limits’ columns. Hovering the mouse over the black bar will display the nutrient intake as a percentage of total of the recommended intake. You can print the percentages on the report in place of the limits by checking the option from Menu > Settings > Preferences. 

Hiding Nutrients on a Diet Log Report

You can toggle on and off a nutrient by simply clicking it. This will hide the nutrient so it will not be printed or generated in the final report. 

This also works for groups of nutrients (e.g. you can toggle on/off all carbohydrate components by clicking the carbohydrate components heading).


Customising a Diet Log Report

You can add quick enhancements and provide additional information on diet log reports using the fly-out button at the end of the nutrient row.


Line Graph:

Draws a simple line graph to illustrate intake over time:



If activities are logged then these are also plotted on the graph:



Contributors:

Adds a ranked breakdown of the contributing foods to a particular nutrient:


Sample Sources:

Adds a list of the top 10-12 food sources for a particular nutrient, with serving size gram weight and ‘friendly’ measure.



Nutrient Report:

Adds background information about the nutrient. Text reports are sensitive to nutrient intake in relation to recommended intake. The text report also gives details of the implications of inadequate/excess intake and provides a list of foods which are rich sources of that particular nutrient. Text reports may be switched off upon request (eg. University student licences):


References

  1. FSAI, 2019. The Safety of Vitamins and Minerals in Food Supplements – Establishing Tolerable Upper Intake Levels and a Risk Assessment Approach for Products Marketed in Ireland (Revision 1). Accessed online via: https://www.fsai.ie/publications/VitaminsandMineralsinFoodSupplements/
  2. IOM, 2006. Dietary Reference Intakes, The Essential Guide to Nutrient Requirements. Accessed online via: https://www.nal.usda.gov/sites/default/files/fnic_uploads/DRIEssentialGuideNutReq.pdf
  3. EFSA, 2006. Tolerable upper intake levels for vitamins and minerals. Accessed online via: http://www.efsa.europa.eu/sites/default/files/efsa_rep/blobserver_assets/ndatolerableuil.pdf
  4. FSAI, 2011. Scientific Recommendations for Healthy Eating Guidelines in Ireland. Accessed online via: FSAI_Healthy_Eating_Guidelines_Report_2011.pdf
  5. National Institute of Health (NIH), 2019. Vitamin A Fact Sheet for Health Professionals. Accessed online via: https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/
  6. SACN, 2018. Draft report: Saturated fats and health. Accessed online via: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/704522/Draft_report_-_SACN_Saturated_Fats_and_Health.pdf
  7. SACN 2015. Carbohydrates and Health. Accessed online via: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/445503/SACN_Carbohydrates_and_Health.pdf 
  8. Augustin L.S. et al,. Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). Nutr Metab Cardiovasc Dis. 2015; 25(9):795-815. 
  9. Estruch R, et al, 2013. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet. N Engl J Med 2013; 368:1279-1290. Accessed online via: https://www.ncbi.nlm.nih.gov/pubmed/23432189
  10. Bier Dennis M. et al. Nutrition for the primary care provider. Karger 2015. Accessed online via: https://www.karger.com/Article/Pdf/362287 Nutrition for the Primary Care Provider
  11. FSAI, 2016.Update Report on Folic Acid and the Prevention of Birth Defects in Ireland.  
  12. WHO, 2004. Vitamin and mineral requirements in human nutrition. Second Edition. ISBN 92 4 154612 3. 
  13. Nutrition Advisory Group, 1995. Recommendations for a food and nutrition policy for Ireland. Lenus report. Accessed online via: https://www.lenus.ie/bitstream/handle/10147/45661/8545.pdf?sequence=1
  14. Gibney M, et al, 2009. Introduction to Human Nutrition; Digestion & Metabolism of Carbohydrates, p74-75. 
  15. NHS, 2018. Risks of Alcohol Misuse. Accessed online via: https://www.nhs.uk/conditions/alcohol-misuse/risks/ 
  16. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3999603/
  17. EFSA DRV for nutrient summary report 2017 Accessed online via: https://www.efsa.europa.eu/sites/default/files/2017_09_DRVs_summary_report.pdf
  18. EFSA Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol (2010). Accessed online via: https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2010.1461 
  19. COMA (1991) Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. London: HMSO. Accessed online via: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/743790/Dietary_Reference_Values_-_A_Guide__1991_.pdf
  20. WHO Sugars intake for adults and children. Guideline. Accessed online via: https://apps.who.int/iris/bitstream/handle/10665/149782/9789241549028_eng.pdf;jsessionid=4EE2D8557918853652C49FDE9CFCADE7?sequence=1
  21. Santesso N et al, Eur. J. Clin. Nutr., 2012, 66 , 780 —788 Accessed online via: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3392894/
  22. Guoyao Wu, Dietary protein intake and human health. Foof Funct. 2016 7(3): 1251-1265. 
  23. EU Science Hub, Health Promotion and Disease Prevention: Dietary Fibre, 2019. Accessed online via: https://ec.europa.eu/jrc/en/health-knowledge-gateway/promotion-prevention/nutrition/fibre
  24. HSE Training Programme for Public Health Nurses and Doctors in Child Health Screening, Surveillance and Health Promotion Unit 7 Food & Nutrition March 2006 Accessed online via: https://www.hse.ie/eng/services/publications/children/unit-7-food-and-nutrition.pdf 
  25. Stanley M, et al , 1998. Introduction to the chemistry, ioslation, biosynthesis of methylxanthines. Accessed online via: https://books.google.co.uk/books?hl=en


Sharing a Diet Log Report

Diet log reports can be printed or shared from the 'export to' button at the top right of the screen. Note that the share link is live, and any changes you make on the report will be reflected in real time, without the need to reshare or send an email again.


If your client is set up on Libro, reports can be shared directly to their Libro app by clicking their name at the top right of the report screen.



The eye icon here means that the report is now shared in read only format. The client will be notified when the report is shared.


Dietary Reference Values (DRVs)

'Dietary reference values' (DRV) are the umbrella term for a range of nutrient values that apply to a population or group, and typically consist of numerous components:

  • A Lower Reference Nutrient Intake (LRNI): Meets the nutritional requirements of only 2.5% of the population.

  • An Estimated Average Requirement (EAR): The average amount of nutrient or energy required. Approximately 50% of the population will require more and 50% will require less.

  • A Reference Nutrient Intake (RNI): The amount of a nutrient sufficient to meet the needs of 97.5% of a population (calculated from the EAR + 2 SD)

  • Safe Intake (SI): Used in place of RNI when there is insufficient data available to set an RNI. A safe intake is likely to meet the needs of the majority of the population without causing any adverse effects of excess intake.

  • Safe Upper Limit (SUL): The maximum amount of a nutrient known to be safe to intake. Habitually consuming nutrients above the SUL is not recommended and can cause toxic effects in some cases.


Source: Food and Agriculture Organisation of the United Nations

Note: DRV’s are also known as NRV’s (Nutrient Reference Values – Aus/NZ) and DRI’s (Dietary Reference Intakes – USA). RNI’s are also known as RDI’s (Recommended Dietary Intakes) or RDA’s (Recommended Dietary Allowance). SI is also known as AI (Adequate Intakes). SUL’s are also known as UL (Tolerable Upper Intake Level)…just to keep it simple!

It is important to recognize that all these values apply to populations, and not to individuals. However, a number of assumptions can be made when using DRV’s with individuals:

1. If an individual is routinely consuming the RNI for a particular nutrient, it can be assumed that their diet provides adequate amounts (or more than adequate amounts) of that nutrient.

2. If an individual is consuming less than the RNI, it cannot necessarily be assumed that the diet is inadequate, as the person may have a lower requirement than average for that particular nutrient.

3. If an individual is consistently consuming less than the LRNI for a nutrient, it can be assumed that the person is deficient in that particular nutrient, although this does not imply the person is clinically ill.

4.The DRV’s will apply to the needs of healthy people and it cannot be assumed that the needs of those who are ill or extremely active are identical. 

Choose which Dietary Reference Values you wish to use from the ‘DRV source’ drop down when setting up your client. The target intakes and ranges for nutrients on the report will be based on this selection. There are numerous options from International sources built in to Nutritics. You can also set your own targets using the DRV editor (see custom DRV section).

Built-in DRV’s in Nutritics include:

  • UK/SACN 2015: The Committee on Nutrition Aspects of Food and Nutrition Policy (COMA) with latest updates from the Scientific Advisory Committee

  • EFSA 2017: European Food Safety Authority Guidelines

  • EU/Nordic: The Nordic Nutrition Register (NNR)

  • USA: The Food Nutrition Board from the Institute of Medicine (IOM)

  • NZ/AUS: The National Health and Medical Research Council (NHMRC)

  • EU: The EU Reference Intakes used in Food Labelling

  • FDA: The US  Daily Values for labelling in the US and surrounding territories

  • A Nutritics recommendation which combines macronutrient guidelines from American College of Sports Medicine (ACSM) with suggested dietary micronutrient targets for reducing the risk of developing chronic disease from the NHMRC. The Nutritics recommendations also show lower intake limits from the NNR and upper intake limits from the highest value deemed safe from the above authorities. 

The Food Safety Authority of Ireland (FSAI) 1999 guidelines have been deprecated in Nutritics 5.0 as of November 2017.

Adding Recipes to a Diet Log

Recipes are searchable foods like any other food in the database. Simply search for the recipe as you would normally when searching for a food and they will appear within the result listing. Your personally created recipes are marked with an 'R' icon in the search results. It may be useful to use the ‘My Foods & Recipes’ search filter after running a search, to filter the result list to a specific category.


You can also browse and add recipes from the 'My recipes' tab below the food search box.

Once you have found the recipe, click on it and press the insert button, the same way you enter foods to a log. You will be given the option to customize a recipe after it has been entered to a log, which applies to this instance of the recipe only. If you wish to edit the base recipe, you can right click on it from the log, or open the original recipe and make edits.  


Creating a Meal Plan

WATCH THE VIDEO:
https://www.youtube.com/embed/1398iohHDQ0

Nutritics meal plan creator enables creation of custom eating plans to suit your client’s health or performance based goals. To create a meal plan, select a client (or set up a new client) and click the plus button on the meal plan panel. 

Alternatively, go to the start menu and click 'new meal plan'.

Meal Plans can be created from scratch, or you can reuse a previously created meal plan and attach it to a new client. Select the preferred option, and the meal plan creator screen will open:

Adding foods and recipes:

To begin creating the meal plan, search for a food in the food search box at the top left of the screen and insert it into your meal plan. Enter a name for the meal and a quantity and measure (optional) for each food. You can also rename the food to a more ‘client friendly’ name by clicking on it and typing a new name. As you work, you will see nutrient totals for both the meal and the overall meal plan:

To add a new meal to the meal plan, click the '+Add meal' button. Once clicked, any new foods added will be entered to the newest meal created. Continue adding meals and foods until you are satisfied with the meal plan.

Previously created recipes can also be used in a meal plan. Simply search as normal and look for the icon indicating a recipe - use the ‘My foods & recipes’ tab to filters the search results to only display items you have created:

You can also browse recipes in the ‘My Recipes’ tab or filter your recipe list in groups from the small arrow beside the ‘My Recipes’ tab:

After clicking the ‘insert’ button on a recipe, you will be asked if you want to import all ingredients from the recipe. Selecting no will import the recipe name only (as a single row on the meal plan) with the nutrient totals. Selecting yes will import all the ingredients with their individual nutrient breakdown.

Once a recipe has been added to a meal plan you can specify how many servings of the recipe you want to be included in the meal plan.

You can also choose to include any cooking instructions that have been added on the recipe level in your meal plan reports.

Syncing recipes in a meal plan:

When you add a recipe to a meal plan, it’s like taking a snapshot of that recipe. If you make changes to a recipe and would like these changes to be reflected in a meal plan, click on the sync button to the right of the recipe name.

The sync button will pull through the latest version of that recipe to your meal plan.

If you do not sync a recipe in a meal plan, it will remain unchanged. This means that one recipe can be tweaked and reused multiple times based on your client's requirements.

Why not check out our guides on nutrient monitors and rearranging foods and meals in a meal plan next?

Nutritics DRVs

Nutrient intake in excess of the RNI’s may reduce the risk of developing chronic diseases. Specifically, a higher intake of Vitamin C, E, A (particularly β-carotene), selenium, folate, omega 3 and dietary fibre may be benficial. The Australian & New Zealand National Health and Medical Research Council have published a second set of guidelines known as "Suggested Dietary Targets (SDT's) to optimise dietary intake for reducing the risk of chronic disease”.  These SDT’s have been incorporated into the Nutritics DRV source only.  Where no target intake has been set by in the SDT’s, the highest RNI has been taken from all International sources combined. Furthermore, the highest safe upper intake and the highest LRNI  from all International sources has been set as upper and lower RNI’s on the Nutritics source.

The macronutrient recommendations provided in the Nutritics option are adopted from International Sports Nutrition guidelines, including the American College of Sports Medicine and American Dietetics Associations position stand on Nutrition and Athletic Performance, ISSN and Australian Institute of Sport:



These are provided as guidelines only; exact requirements will vary from person to person depending on factors such as training intensity, training duration, available recovery time, and fitness status.


The guidelines for pregnancy come from the UK Scientific Advisory Committee on Nutrition (SACN) and the National Health and Medical Research Council (NHMRC) in Australia.


Rearranging Foods in a Meal Plans

Meals and items in a meal plan can easily be arranged by dragging and dropping items.
See the example below where the apple has been dragged from 'lunch' to the 'tea break'.











The meal plan is rearranged as below.

Attaching Meal Plans to Clients

The client(s) assigned to a meal plan are shown in the toolbar at the top of the Meal Plan workspace. You can add/ view clients by clicking on the button:



If multiple clients are assigned to a meal plan, the meal plan will be locked for editing. Clicking the ‘Enable Editing’ button will give the options to edit the meal plan for the current user, or edit the meal plan for all users: 



Meal plans can be organised from the Tree Viewer – to access, just click the folder icon in the top toolbar (beside ‘My Foods’), then click ‘My Meal Plans'. Your meal plans built as templates (or attached to multiple clients) are accessible from this panel. Click on a meal plan to edit the template or assign it to a new client.




Nutrient Monitors

You can choose to monitor up to 10 nutrients when creating a meal plan by clicking the ‘Choose Monitors’ button on the top toolbar.

As you work, these monitors will update in real time and will be compared against recommended target intakes (specific to the current client) at the bottom of the report. 



A red highlight means the current plan is above or below the lower limit or safe upper limit for that nutrient. A blue highlight indicates the nutrient is within the recommended range. You can choose a DRV source and the method of energy calculation (whether you want to use the formula calculated energy requirements or the generic values built in to the DRV source, where available). 

Exporting a Meal Plan

Meal plans can be exported to a diet log or a report to assess the complete nutritional information. Simply click the 'Export to' button and select 'Report' from the drop down menu.


You can also export a meal plan directly to a diet log if you need to make additions or edits before generating a report. This is useful for improving accuracy if you provided a meal plan that was only loosely adhered to by your client. Meal plans exported to a diet log are automatically saved as new logs.


Please not that a maximum of 14 meals can be exported from a meal plan to a report or diet log. If your meal plan exceeds this, only the first 14 meals will be exported.


The meal plans can also be converted to .pdf, excel, emailed or a link can be generated for online publishing in the same way reports and recipes can.



Setting custom DRVs

Nutritics allows you to set custom Dietary Reference Values which will be displayed visually on the report. This ‘power feature’ allows you to set nutrient targets as precise intakes, as calculations based on body weight (or other formula based targets) or as an acceptable distribution range. You can also define lower and upper limits for any nutrient.

There are 2 ways to edit your clients nutrition targets in Nutritics.

Short method 

Please note this is only available to users with the custom DRV feature. 

Open up a client profile and select the source of the client’s nutrition targets and the desired energy calculation formula under the nutrition requirements section.

Click on the customise button to edit the nutrition targets for your client or make a new template. 

Clicking 'for this client' will open a new tab under the nutrition requirements heading. Right click to rename the tab. 

Use the plus and minus buttons to add or subtract 100kcal per click to your clients’ energy target in line with their body weight goals. Use the slider to specify the split between exercise and diet.

The energy calculations are listed below the slider. These are also free text boxes so the PAL and RMR can be added manually.


Use the slider to specify the client’s macronutrient requirements. The blue portion of the slider is the client’s carbohydrate requirements, their protein in grey and fat is in orange.

The macronutrient targets are shown as a percentage of your client's energy target and also in total grams per day and grams per kg body weight.

Click on the arrow to change the direction of the energy calculation. By default, the client’s estimated energy intake is split into the macronutrient proportions.

Clicking on the arrow reverses the calculation and your client’s energy requirement is calculated from the macronutrient targets in grams/grams per kg body weight. 

Example: Setting a target of 249g carbohydrate, 124g protein and 123g fat would give an EER of 2599Kcal (worked out below)

249g CHO x 4kcal/g = 996 kcal

124g Protein x 4kcal/g = 496 kcal

123g fat x 9kcal/g = 1107 kcal

This give a total EER of 2599 Kcal 

Click on extended nutrients to edit additional nutrient targets such as the client’s micronutrient targets. Use the plus and minus buttons to make adjustments or type directly into the boxes.

Once satisfied with the custom nutrition targets, these can be applied to other clients by right clicking on the custom DRV tab and selecting 'copy to' and then selecting the client you wish to attach the custom DRV to.

The DRV tab that is open in the client profile is the one that will be applied e.g. when analysing diet logs or creating meal plans for your client.

Extended method:

The DRV editor can be accessed from Menu>Settings>Preferences  or by selecting  ‘Custom DRV…’ from the DRV source drop down options (on the client set up, reports and meal plans) 

This will open the following screen: 

Creating a New Entry:

1. Click the Custom DRV button from the drop down in the client section
2. Name the DRV and provide a reference or author and description if desired.
3. Click the 'duplicate this DRV' button
4. Define the inclusion criteria that the DRV’s will apply to (gender, age range etc)
5. Define the DRV’s using the guide below
6. Changes are saved automatically

Editing an Existing Entry:

1. Select the DRV source you wish to edit from the drop down at the top left (The field “Nutritics” in the example above)
2. Click the 'Duplicate this DRV...' button
3. Rename the DRV, author, and description as desired.
4. Select the record you wish to edit from the drop down at the top right (The field “Select Record” in the example above”). This will import the existing values into the tables which can now be edited.
5. Changes are saved automatically


Basic Programming:

Type any figure in the box to set that figure as the Recommended Intake:

Add a ^ symbol (shift + 6) after the recommendation to include a lower limit.

Add a second ^ to include an upper limit:

Use a | symbol (shift + )to set a recommended intake range:

Advanced Programming:

Use basic calculator notation (addition +, multiplication *, subtraction -, division /) and nutrient keywords to program advanced formulae.  

Acceptable keywords include weight, age, bodyfat, lbm (lean body mass), bmi, eer (recommended kcal intake) and pal. These are based on data from the client information panel (panels 2 and 3). Take note they are all lower case.

You can also use any nutrient in a formula by typing it in the box exactly as it appears in the DRV editor (all lower case).

Working Examples:

1. Carbohydrate intake is 55% of kcal intake

EER is estimated energy requirements, multiplication by .55 gives 55%. 3.75 is the number of calories in one gram of carbohydrate, this converts the 55% of calories into a weight in grams


2. Carbohydrate intake is 55% of kcal intake with a lower limit of 100g


3. Carbohydrate intake is 55% of kcal intake with a lower limit of 100g and an upper limit of 75% of calorie intake


4. Protein intake is 20% of kcal intake 

4 is the number of calories per gram of protein, this converts 20% of calories to grams. 


5. Protein intake is 1.2 times the client’s body weight


6. Protein intake is a range from .8 -1.6 times the client’s body weight


7. Fat intake is a range from 20-35% of kcal intake

9 is the number of calories per gram of fat


8. Fat intake is a range from 20-35% of kcal intake and an upper limit of 40% of kcals. 


9. Folate intake is a range 300-600µg with a lower limit of 100 µg and an upper limit of 1000 µg


10. Vitamin D intake is 15µg with a lower limit of 5 µg


Please contact support@nutritics.com if you require assistance setting up custom Dietary Reference Values. 


Meal Plan Templates

To create a meal plan template click start < new meal plan.

Select a pre-existing meal plan or start from scratch. Selecting ‘start from scratch’ will open a blank meal plan template. 

This is a master meal plan and is not attached to any clients. The meal plan can be attached to clients by clicking on the drop down menu. 

Any changes to the master meal plan will be applied to any client copies of the meal plan. Changes to individual client copies of the meal plan will only apply to that client. 

Build your meal plan (see here for a guide on this). Once you are happy with your meal plan, add it to a group for easy retrieval later. 

Click on the ‘meal plan’ folder in the Nutritics Content Explorer. 
By default, all newly created meal plans are added to the ‘ungrouped’ meal plan group. 

Click on the ‘ungrouped’ meal plan folder. Drag and drop the newly created meal plan into an existing group or create a new group. 
Click on a meal plan group to see all meal plans within that group. 

Using the meal plan template

The meal plan can be attached to a client profile in a few ways.

 1. When working on the master meal plan, the meal plan can be attached to clients by clicking on the dropdown menu and selecting 'add client'. 
2. Alternatively, open a client profile and click on the plus button beside the meal plan heading.
Select ‘use existing’ from the options presented. 

Select a meal plan from the meal plan groups and click 'attach'.

Click 'enable editing' to make an editable copy of the meal plan (any changes made will not affect the original meal plan, they will only be applied to the copy).

Importing a Diet Log from Libro

Nutritics allows direct import of food and activity information from your clients Libro app. To import a food diary, select a client from your client list, then click the + button in the logs section (the same way you would create a log manually from scratch).


If Libro logs are detected, you will be presented with the screen below. The orange circles indicates days that have been logged by your client in Libro. Simply click on them to select them for import, then click the orange button 'Import from Libro'.



This will bring you to the diet log workspace with all the diet log information filled in, as entered by your client. Once imported, you can make edits and tweaks to the diet log data, note that this does not change the clients smartphone log. 


If the client has created any recipes and used them in their log, these will also be imported. This can also be useful to provide your client with feedback by making simple tweaks to their existing recipes as part of the feedback process.


Shopping Lists

Create and export shopping list from your recipes, meal plans or menus. 
Click on the start menu and select ‘shopping list’ under the input/output heading. 

Select the type of data to be exported to a shopping list by using the tabs along the top.

Any groups created in the Nutritics account will be visible and allow for easy filtering of data. Click on a group to expand it.


Tick any items to be included in the export. 

Specify the number of servings the shopping list should include. 

Select how the shopping list should be organised in the dropdown menu. 

  • Group by Food Category

This will group ingredients with the same category together under category headings e.g. fruits & vegetables or nuts & seeds. 

  • Group by Recipe

This will list your recipes in alphabetical order, with an ingredient list under each recipe heading. 

  • Ungrouped

This will list all ingredients in alphabetical order. 


If the costing feature is enabled on your account, ingredient costs can be added to the export by ticking 'include costs'.


Click on ‘preview’ to generate the shopping list. Shopping lists include food code column, the ingredient name, quantity and if applicable, the ingredient cost based on the quantity in the shopping list, cost per kg and waste costs. 

Access and Installation

You must have an account registered in order to sign in to the software. Registration is free on our website and includes a fully functional 7 day trial. You will be emailed a link with download instructions after registering. If you do not receive this email, please check your spam/junk mail folder or contact us.


Nutritics can be accessed in the web browser or downloaded and installed on any PC, Mac or table without limitation or restriction.  All methods of access require an internet connection. Your user data will be accessible automatically on each computer, and is backed up to our secure servers. On most standard licences, you can only be logged in to your account from one location at a time.

Accessing Nutritics without Installation:

There are a number of options available if you cannot install, or would prefer not to install programs on the computer (many networked computers in workplaces or Universities have a firewall or security which means only administrators can install programs).


1.Most modern web browsers can run Nutritics directly. We recommend the latest version of Google Chrome for the best Nutritics experience, but Microsoft Edge, Safari and Firefox for Windows are also supported.  Simply navigate to our website and click the login button at the top right of the page, or type nutritics.com/app into your URL bar (you can bookmark this page)


2.If you use Google / Chrome apps, the Nutritics web app can be installed from the Chrome web store. Simply search the store or copy and paste the link below into your Chrome web browser to access install the plugin: https://chrome.google.com/webstore/detail/nutritics-dietary-analysi/haiikldmnkhailcbppkpphadlnkpkobf?hl=en-GB 

If you do not have Google Chrome installed, you can get it here at no cost. 


3.You can download Nutritics portable and run it directly, either from your computers desktop/personal drive or from a USB memory key. To download Nutritics Portable (windows only) click here

Downloading and Installing Nutritics:  

If you prefer a traditional installation process where the application icon appears on your desktop / toolbar, Nutritics can be downloaded for your laptop, mac or PC. Click here to access the downloads page. These links are also emailed to you after registration on our website. Please note that this version of Nutritics still requires internet access to function.


If you experience any difficulties with the installation, you may need to contact your network administrator to complete the installation. If you do not have an administrator or are still experiencing problems, consider one of the access methods above that do not require installation, or contact us for support.

Using Nutritics on Portable Devices:

Nutritics currently supports full functionality on Ipad and Android tablets. To access Nutritics on your tablet, navigate to our website and click the login button, or type nutritics.com/app into your URL bar. You can change the touch settings within the program from Menu>Settings>Preferences. By default, Nutritics will detect when you are using a touchscreen device and make the interface more ‘finger friendly’.  This can be adjusted from Menu>Settings>Preferences


Nutritics full professional interface is not available on smartphones. However, a report viewer is available to browse reports on the move from www.nutritics.com/explore/YourUsername. We do also have a smartphone companion app ‘Libro’, which is intended for use by your clients and restaurant guests to record their dietary intake and connect with professionals. See for more detail on Libro.


Nutritics Login

Log in to Nutritics at nutritics.com/app using the username/email address and password you registered with.

For easy access to Nutritics, we recommend bookmarking it in your web browser.

Bookmarking in Google Chrome

Go to https://www.nutritics.com/app/ in Google Chrome and click on the star icon to the right of the url at the top of the screen.

 Save Nutritics to the bookmarks bar and it will always be visible when you open a new internet tab or window.

The next time you open your browser, simply click on Nutritics in the bookmark bar to log in.

Bookmarking in Safari

Go to https://www.nutritics.com/app/ in Safari and click the Share button in the toolbar, then choose 'Add Bookmark'. 


Choose where to add the bookmark, and rename it if you like. 
Click 'Add'.

The next time you open the Safari browser, click the Sidebar button in the toolbar, then click the Bookmarks button. 

Or, choose Bookmarks > Show Bookmarks. 

Bookmarking in Internet Explorer

Go to https://www.nutritics.com/app/ in Internet Explorer and click 'Favorites' in the top menu bar then 'Add to Favorites'.

The 'Add Favorite' dialogue box appears. 

Click on the Add to favourites dropdown and select 'Add to favourites bar'

The next time you open your browser, simply click on Nutritics in the favourites bar to log in.


Activation Email

After registering for a free trial of Nutritics, you will receive an email to verify your email address and activate your account. All accounts must be activated within 24 hours of registering or else you will not be able to access your account again.

If you do not receive this email within 5 minutes (in either your main inbox or the spam folder), please contact support@nutritics.com and we will be able to manually activate your account for you.

Nutritics Menu and Settings

The Menu button is available in the top right corner of the screen after logging in to Nutritics. The menu provides various support tools and account specific features such as changing your password, updating your personal details, and changing the food databases and languages of the software. Each item in the Menu is described in more detail below.

Settings

Navigating to Menu>Settings will open the settings for Nutritics. The settings menu is made up of various tabs:


Your Profile: Shows your contact information and business details that Nutritics has on file. You can edit these details from this tab. If the option is enabled on your package, you can upload a business logo or banner here to brand the reports.


Your Account: Shows the Nutritics version number, license renewal date and details of last login. You can manage your subscription, customize your package, turn off autorenewal and view past invoices here. You can also change your password, delete all client data and download your client data in .CSV format from this tab. If you wish to change your login username, please contact us directly.


Preferences: Display preferences, beta program access, settings for various other features (search, allergen preferences, languages, imperial / metric units and activity log settings)


Databases: Show and customize active databases being used in your Nutritics account.


Feedback: Send us your comments, suggestions and food requests.

Tutorial Videos

Click this option from the menu to access our tutorial videos, as well as step by step instructions on how to use each feature within Nutritics. You can also download our pdf user manual from this link

Support & Webinars

This menu item gives you access to support resources and the upcoming training webinar schedule. Support and webinars are included with all plans.

Add Features

This menu item is available if you are paying by debit or credit card. Here you can customise your Nutritics package, add or remove features, add collaborators and adjust account storage to suit your budget.

Manage Users

This menu item is available if you are an assigned administrator of user licenses for your organisation. Here you can view and manage users, set up accounts individually or in batch, adjust licence activation period and send reminders to Nutritics users in your organisation. See the Licence Management section for more information.



Navigating through Nutritics

Nutritics uses a modern panel design with high resolution graphics and scrolling animations throughout. Nutritics is made up of panels and workspaces. There are 2 primary panels, one for client storage & management (for users on the professional, performance and education editions) and the other for management of food and recipes: 



Clicking on an item from one of these panels will open a sub-panel with more detail on this item, or will scroll to a large open workspace, to allow you to view or develop that item further. 

Depending on your product, your workspace panels may include:

When using any of these workspaces, the food management panel will slide to the left side of the screen, giving you a larger work area, as shown below:


Click the back arrow at the top left of the screen to return to your client related panels. 

As you open various workspaces in Nutritics, tabs will appear at the top of the screen to assist easier switching between the workspaces.

Searching in Nutritics

The search box is an integral part of Nutritics, and is always located in the top left of the screen when logging a diet or activity diary, creating a meal plan or creating a recipe.  Press F3 or click the search box to begin searching. Results are returned once at least 3 characters have been entered in the box, matching the exact character string to foods, activities, descriptions and keywords in the database. Direct matches to the search letters appear in bold while other matches appear in regular font. The search is ranked in order of popularity. 


A category filter appears at the top of the search results following a search. Click on a category to refine the results to that category only:

Advanced Search

Nutritics advanced search is accessible from the small arrow within the search box:



Here you can search for foods within specific food categories, groups, databases, or search for foods that meet specific nutrition targets and / or allergen requirements.


Example 1: List fruits with highest content of vitamin C and less than 8g of sugar per 100g:



Example 2: List the best vegetarian sources of protein that are also high in iron:



Right clicking

Right clicking is supported throughout Nutritics, and performs a range of advanced functionality such as duplicating recipes, foods and clients, and various other shortcuts. Right clicking on a tab displays a history of items open in that tab, enabling quick switching between recently open items.



Mac users should hold ctrl and click to enable a right click action. On touch screen devices, you can hold your finger on the screen to enable a right click action.

Content Explorer

Nutritics Content Explorer is a structured folder view similar to Windows Explorer, which gives you an overview of all records in your account. 

Click on the folder icon below the food search box to open the Explorer. This view allows you to browse, organise and update your records quickly in one workspace.

Click on a folder to display its contents on the workspace panel the right. 

Here you can set the display option ‘monitors’ and update things like food cost, food allergens, recipe names, recipe photos and more. 

The display can be set to tile mode of list mode by clicking the toggles at the bottom right of the workspace. 

Create your own custom views and export them for print or sharing from the ‘Export to’ button at the top right of the screen.


On Foodservice accounts or if you have the Foodservice add-on, the Explorer is also used to create menus and menu cycles, and also for the production of digital menus and paper calorie and allergen menus.

Reviewing and Entering Items

In addition to the search functionality, a number of additional features have been implemented to assist with accurate food/activity selection. Clicking on a food from the search results will open a summary box detailing the International Food Code, category, macronutrient content (per 100g) and estimated kcal distribution (in percentage). The nutrients displayed here can be customised from the preferences menu. Similarly, clicking an activity from the list of results will show category and kcal/kJ expenditure per hour. Hovering the mouse over a search item will show additional descriptive information such as the database source, ID number and number of data points sampled, where available.


Click the 'i' button to open up the detailed profile of the food in a new tab within Nutritics  

Once you have reviewed a food/ activity and are satisfied it is appropriate, click the insert button to add it to the open workspace.

Smart Portions

Nutritics provides a large number of portion sizes for foods in the database. These are assigned to foods from various portion size resources, manufacturer’s data or from direct weighing by trained Nutritics staff. Click on the box under the corresponding entry point (day/meal/qty) to enter a portion size. A smart portions box will open if they are available for the food chosen.




Use the plus and minus buttons to modify a smart portion. A single press on + will add 1 to the portion multiplier, while a single press on – will subtract .5 from the smart portion. This enables flexible entry of smart portions. It is also possible to manually type a quantity in the box provided in any unit of measure.



Clicking the sum button will add the amount entered to the existing quantity, and clicking insert will replace the existing quantity. The grams display box also functions as a calculator if you want to add individual weights. You can add, subtract, multiply or divide by typing the symbols +, -, *, / respectively.



In addition to portion size suggestions, Nutritics also provides demographic portion size options for many foods, which have been adapted with permission from the research on the National Diet and Nutrition Survey by Wrieden & Barton, 2005.  These portion sizes take account of your client’s age and gender and indicate the average portion size consumed by this demographic group.


Food Comparison

You can compare up to 6 foods or recipes at a time against EU, FDA and FSANZ Reference Intakes. Right click on a food from the search results and click the compare option from the context menu. Repeat for all foods you wish to compare.


Saving Your Work

Everything is saved automatically upon each mouse click in Nutritics. You can close Nutritics at any time and all data will be saved automatically and backed up to our secure servers.

Deleting and Duplicating

Delete a diet log, meal plan or recipe by clicking the small x on the log list, or by right clicking on a record and selecting delete.



Delete a client and ALL associated data by right clicking on a client, or by clicking the x beside their name in your list of clients. A warning box will confirm that you want to erase all information for this client, this cannot be undone. 

Duplicate a record by right clicking on the record and selecting the relevant option from the context menu.



 

Sharing and Collaboration

Clients, recipes, and foods can be shared with other Nutritics users. Look for the sharing and collaborators feature, located both on the client set up panel, and on your foods and recipe workspaces, just below the pie chart at the top of the screen.


Type a Nutritics username or email address to enable sharing with the user. If your licences are part of an organisation or group, you will see all users of the organisation when you click ‘add user’. You can also choose to share with all account holders within the organisation. You will have the option to share with read only or read & write privileges after adding a collaborator. Items that are shared with you have an inbound arrow indicated in red, and a yellow bar within the record / workspace will be shown:



Items that you are sharing with other users are indicated  with an out bound arrow on the record icon:


Exporting, Printing and Emailing a Report

You can generate a live link of any report from the 'export to' button, for email or sharing. Any changes made are reflected in the live link in real time without the need for re-sharing. Reports can also be exported to Microsoft excel (or other CSV editor), converted to a .pdf file or printed directly.

The settings toggle beside the export button enables you to customise a report, and save the layout and customisations as a templates for future use.






You can also choose from a number of Nutritics built templates for a simplified or more detailed report layout.



List of abbreviations used in Nutritics

ACSM – American College of Sports Medicine

ADA – American Dietetic Association

AI – Adequate Intake

AMDR – Acceptable Macronutrient Distribution Range

BMRACSM ACSM – American College of Sports Medicine

ADA – American Dietetic Association

AI – Adequate Intake

AMDR – Acceptable Macronutrient Distribution Range

BMR – Basal Metabolic Rate

cMET – Corrected / Compensated Metabolic Equivalent

COMA – Committee on Medical Aspects of Food and Nutrition Policy

DIT – Diet Induced Thermogenesis

DOB – Date of Birth

DRV- Dietary Reference Values

EAR – Estimated Average Requirement

EAT – Exercise Associated Thermogenesis

EER – Estimated Energy Requirement

GDA – Guideline Daily Amounts

GI – Glycemic Index

GL– Glycemic Load

IOM – Institute of Medicine

LRNI – Lower Reference Nutrient Intake

MET – Metabolic Equivalent

NAE – Net Acid Load

NEAT – Non-Exercise Associated Thermogenesis

NHMRC – National Health and Medical Research Council

NNR – Nordic Nutrition Recommendations

NRV – Nutrient Reference Values

NSP – Non starch polysaccharide

PAL – Physical Activity Level

PENG – Pocket Guide to Clinical Nutrition

PRAL – Potential Renal Acid Load

RDA – Recommended Dietary Allowance

RDI – Reference Dietary Intake

RI – Reference Intakes

RMR – Resting Metabolic Rate

RNI – Reference nutrient Intake

SACN – Scientific Advisory Committee on Nutrition

SI – Safe Intake

SUL – Safe Upper Limit

UL – Tolerable Upper Intake Level


Nutritics Databases

How many foods does Nutritics have?

Nutritics currently contains over 772,000 foods and this is growing by the day! This includes thousands of user-requested foods and supplements which have been added by our expert dietetic team and are not found in any other nutrition analysis program. 

Which food databases does Nutritics use?

Nutritics database is comprised of the official national databases for each country with vast augmented data for photos, portions, etc. Our nutritionists have manually augmented our global databases with photos, suggested portion sizes and detailed micro-nutrition for up to 300 nutrients.You won't get this data anywhere else!! 


Each database is available in the local language(s) and in English. In addition, we've created a large database of universal Arabic foods and we maintain toggleable databases from brands, food suppliers, retail chains & clinical feeds so you have total control over where your data is coming from. 


Our full array of current databases is listed below. 


Australia (AUSNUT 2016 (2011-13 Australian Health Study)) Germany (2014 German Nutrient Database BLS 3.02) 

Poland (2005 Polish Food & Nutrition Institute) 

Switzerland (2015 Swiss Food Composition Database, Version 5.2) 

United Kingdom (2015 COFIDS including McCance and Widdowson 7th edition, 2015)

United States (English) (USDA 28 & Branded Food Products Database) 

United States (Arabic Version of USDA28 suitable for use in:) 

Bahrain 

Egypt 

Iran 

Jordan 

Kuwait 

Lebanon

Oman 

Qatar 

Saudi Arabia 

Turkey 

United Arab Emirates 


A proprietary global 'Nutritics' database from user-requested foods, including a wide range of sports supplements, health food products, supplier and restaurant data. 

Foods are sourced directly from manufacturers, research papers or added by conversion from other food databases by our qualified nutritionists. 

Specialised clinical feeds and nutrition products from suppliers including Nutricia, Fresenius Kabi and Abbott Nutrition. 

Gluten free and low protein ranges from a wide range of suppliers.

 A proprietary database of food additives such as vitamin and mineral compounds, preservatives, colourings, flavour enhancers and thickeners. 

Changing Databases in Nutritics

In Nutritics, the active database in your account is selected automatically based on your region.


If you would like to change the active database or access additional databases, you can change your settings by navigating to the menu> settings > databases.


Click on the drop down menu to see the different regional databases available. We have foods from both official national databases and branded foods.


Accessing multiple databases 


If you would like to access multiple databases simultaneously, go to the menu > settings > databases and click on the ‘custom sources’ option from the country/region drop down menu and tick any databases you would like to activate.


Different types of data are available, depending on the source.



Label

This is basic nutrition information that is required for nutrition labelling.

Primary

All standard macro and micro-nutrients that are displayed in Nutritics (65 nutrients).

Extended

Includes data on amino acids, fatty acids, vitamin fractions or polyphenols (only visible on Excel exports).

Category

Foods have categories applied to them. Foods must have a category in order to be able to apply cooking factors to them.

Allergens

Allergen information has been added by Nutritics.

Technical Notes on Nutrient Data

Energy value (Kcals): Calculated using the conversion factors: protein

4 kcal/g, fat 9 kcal/g, carbohydrate (available, expressed as monosaccharides) 4kcal/g and alcohol 7 kcal/g.


Energy value (kJ): Calculated using the conversion factors: protein 17kJ/g, fat 37 kJ/g, carbohydrate 17 kJ/g and alcohol 29 kJ/g


Amino Acids Fatty acids: Fatty acids are available via the research edition of Nutritics. Fatty acid and amino acid data are not readily available/accessible from manufacturers which would limit the extent to which Nutritics can complete food requests accurately.


Carbohydrates: Total carbohydrate (and its components, starch, sugars and total sugar but not NSP or fibre) are expressed as their monosaccharide equivalents by multiplying the weight of carbohydrate by the appropriate conversion factor. As result, carbohydrate content may be more than 100g per 100g of a food (e.g. 100g of maltodextrin powder has 106 g of carbohydrate). When entering new food requests or adding foods to the database, Nutritics applies these conversion factors to manufacturer’s data. Carbohydrates are calculated at 3.75kcal per gram.


Starch: Includes dextrins but excludes resistant starch, starch is expressed as monosaccharide equivalents.


Sugars: Sugars include free monosaccharides and disaccharides. In cereals the contribution from glucofructans is also included. The value does not include any contribution from oligosaccharides which are provided separately. Note that the breakdown of sugar (glucose, fructose components etc) is incomplete in the databases, and therefore should be considered for indicative purposes only. These values are hidden in the report by default.


Free Sugars: All sugars that have been added by a food manufacturer, cook or consumer to a food and include those sugars naturally found in fruit juice, honey and syrups. They do not include sugars naturally found in milk and milk products, nor in fruit and vegetables.


Non-starch polysaccharides (Englyst method) Includes insoluble fibre (cellulose, insoluble non-cellulosic polysaccharides) and soluble fibre (soluble cellulosic polysaccharides). NSP is provided in weight of the actual component and not monosaccharide equivalents.  


Total dietary fibre (AOAC method): Includes substances measuring as lignin and also resistant starch by weight.  Fibre by the AOAC method is not included in the UK food tables, but has been added to Nutritics from other sources.


Glycemic Index: GI data is from the International table of glycemic index and glycemic load values and the University of Sydney (Human Nutrition Unit) GI database, or imputed from similar foods if no data is available. The reference food used is glucose (GI=100). A GI of 55 or less is considered low, 56-69 is medium and 70+ is considered high. It is important to be aware that GI can vary based on cooking method, duration, ripeness, season, food combination, manufacturing process and many other factors. The GI of meals is automatically calculated and should be considered for indicative purposes only.


Glycemic Load: Glycemic load is calculated from the formula (GI*carbohydrate)/100. GL may be is more useful than GI since it accounts for both the GI and the portion size of carbohydrate consumed. (GL = GI * carbohydrate of serving / 100). One GL unit is equivalent to the glycemic effect of consuming 1g of glucose. Interventions targeting weight loss, insulin resistance and the metabolic syndrome appear to benefit from low GL dietary strategies. A meal with a GL of <10 is considered low, 11-19 is medium and >20 is considered high. A daily total GL of <80 is considered low, <120 is medium and >120 is considered high.



Additional information sources:

T.R. Fenton, M., Eliasziw, A.W. Lyon, S.C. Tough. D.A. Hanley, “Meta-analysis of the quantity of calcium excretion associated with the net acid excretion of the modern diet under the acid-ash diet hypothesis.” Am J Clin Nutr 88 : 1159–1166, 2008.
L. Frassetto, R. C. Morris, Jr. R.C. Jr., D. E. Sellmeyer, K. Todd, and A. Sebastian, “Diet, evolution and aging—the pathophysiologic effects of the post-agricultural inversion of the potassium-to-sodium and base-to-chloride ratios in the human diet,” European Journal of Nutrition, vol. 40, no. 5, pp, 200–213, 2001 
J.E. Kerstetter, K.O. O'Brien, D.M. Caseria, D.E. Wall, K.L. Insogna  “The impact of dietary protein on calcium absorption and kinetic measures of bone turnover in women”. J Clin Endocrinol Metab 90 : 26–31, 2005 .
 S. T. Reddy, C. Y. Wang, K. Sakhaee, L. Brinkley, and C. Y. Pak, “Effect of low-carbohydrate high-protein diets on acid-base balance, stone-forming propensity, and calcium metabolism,”6 Journal of Environmental and Public Health American Journal of Kidney Diseases, vol. 40, no. 2, pp. 265–274, 2002.
T. Remer and F. Manz, “Estimation of the renal net acid excretion by adults consuming diets containing variable amounts of protein,” American Journal of Clinical Nutrition, vol. 59, no. 6, pp. 1356–1361, 1994
 L.A. Spence, E.R. Lipscomb, J. Cadogan , B. Martin, M.E. Wastney, M. Peacock, C.M. Weaver. “The effect of soy protein and soy isoflavones on calcium metabolism in postmenopausal women”: A randomized crossover study. Am J Clin Nutr 81 : 916–922, 2005. 

If you require any specific information on vitamins, minerals or other nutrients, please email support@nutritics.com


Dietary Reference Values (DRVs)

'Dietary reference values' (DRV) are the umbrella term for a range of nutrient values that apply to a population or group, and typically consist of numerous components:

  • A Lower Reference Nutrient Intake (LRNI): Meets the nutritional requirements of only 2.5% of the population.

  • An Estimated Average Requirement (EAR): The average amount of nutrient or energy required. Approximately 50% of the population will require more and 50% will require less.

  • A Reference Nutrient Intake (RNI): The amount of a nutrient sufficient to meet the needs of 97.5% of a population (calculated from the EAR + 2 SD)

  • Safe Intake (SI): Used in place of RNI when there is insufficient data available to set an RNI. A safe intake is likely to meet the needs of the majority of the population without causing any adverse effects of excess intake.

  • Safe Upper Limit (SUL): The maximum amount of a nutrient known to be safe to intake. Habitually consuming nutrients above the SUL is not recommended and can cause toxic effects in some cases.


Source: Food and Agriculture Organisation of the United Nations

Note: DRV’s are also known as NRV’s (Nutrient Reference Values – Aus/NZ) and DRI’s (Dietary Reference Intakes – USA). RNI’s are also known as RDI’s (Recommended Dietary Intakes) or RDA’s (Recommended Dietary Allowance). SI is also known as AI (Adequate Intakes). SUL’s are also known as UL (Tolerable Upper Intake Level)…just to keep it simple!

It is important to recognize that all these values apply to populations, and not to individuals. However, a number of assumptions can be made when using DRV’s with individuals:

1. If an individual is routinely consuming the RNI for a particular nutrient, it can be assumed that their diet provides adequate amounts (or more than adequate amounts) of that nutrient.

2. If an individual is consuming less than the RNI, it cannot necessarily be assumed that the diet is inadequate, as the person may have a lower requirement than average for that particular nutrient.

3. If an individual is consistently consuming less than the LRNI for a nutrient, it can be assumed that the person is deficient in that particular nutrient, although this does not imply the person is clinically ill.

4.The DRV’s will apply to the needs of healthy people and it cannot be assumed that the needs of those who are ill or extremely active are identical. 

Choose which Dietary Reference Values you wish to use from the ‘DRV source’ drop down when setting up your client. The target intakes and ranges for nutrients on the report will be based on this selection. There are numerous options from International sources built in to Nutritics. You can also set your own targets using the DRV editor (see custom DRV section).

Built-in DRV’s in Nutritics include:

  • UK/SACN 2015: The Committee on Nutrition Aspects of Food and Nutrition Policy (COMA) with latest updates from the Scientific Advisory Committee

  • EFSA 2017: European Food Safety Authority Guidelines

  • EU/Nordic: The Nordic Nutrition Register (NNR)

  • USA: The Food Nutrition Board from the Institute of Medicine (IOM)

  • NZ/AUS: The National Health and Medical Research Council (NHMRC)

  • EU: The EU Reference Intakes used in Food Labelling

  • FDA: The US  Daily Values for labelling in the US and surrounding territories

  • A Nutritics recommendation which combines macronutrient guidelines from American College of Sports Medicine (ACSM) with suggested dietary micronutrient targets for reducing the risk of developing chronic disease from the NHMRC. The Nutritics recommendations also show lower intake limits from the NNR and upper intake limits from the highest value deemed safe from the above authorities. 

The Food Safety Authority of Ireland (FSAI) 1999 guidelines have been deprecated in Nutritics 5.0 as of November 2017.

Nutritics DRVs

Nutrient intake in excess of the RNI’s may reduce the risk of developing chronic diseases. Specifically, a higher intake of Vitamin C, E, A (particularly β-carotene), selenium, folate, omega 3 and dietary fibre may be benficial. The Australian & New Zealand National Health and Medical Research Council have published a second set of guidelines known as "Suggested Dietary Targets (SDT's) to optimise dietary intake for reducing the risk of chronic disease”.  These SDT’s have been incorporated into the Nutritics DRV source only.  Where no target intake has been set by in the SDT’s, the highest RNI has been taken from all International sources combined. Furthermore, the highest safe upper intake and the highest LRNI  from all International sources has been set as upper and lower RNI’s on the Nutritics source.

The macronutrient recommendations provided in the Nutritics option are adopted from International Sports Nutrition guidelines, including the American College of Sports Medicine and American Dietetics Associations position stand on Nutrition and Athletic Performance, ISSN and Australian Institute of Sport:



These are provided as guidelines only; exact requirements will vary from person to person depending on factors such as training intensity, training duration, available recovery time, and fitness status.


The guidelines for pregnancy come from the UK Scientific Advisory Committee on Nutrition (SACN) and the National Health and Medical Research Council (NHMRC) in Australia.


Setting custom DRVs

Nutritics allows you to set custom Dietary Reference Values which will be displayed visually on the report. This ‘power feature’ allows you to set nutrient targets as precise intakes, as calculations based on body weight (or other formula based targets) or as an acceptable distribution range. You can also define lower and upper limits for any nutrient.

There are 2 ways to edit your clients nutrition targets in Nutritics.

Short method 

Please note this is only available to users with the custom DRV feature. 

Open up a client profile and select the source of the client’s nutrition targets and the desired energy calculation formula under the nutrition requirements section.

Click on the customise button to edit the nutrition targets for your client or make a new template. 

Clicking 'for this client' will open a new tab under the nutrition requirements heading. Right click to rename the tab. 

Use the plus and minus buttons to add or subtract 100kcal per click to your clients’ energy target in line with their body weight goals. Use the slider to specify the split between exercise and diet.

The energy calculations are listed below the slider. These are also free text boxes so the PAL and RMR can be added manually.


Use the slider to specify the client’s macronutrient requirements. The blue portion of the slider is the client’s carbohydrate requirements, their protein in grey and fat is in orange.

The macronutrient targets are shown as a percentage of your client's energy target and also in total grams per day and grams per kg body weight.

Click on the arrow to change the direction of the energy calculation. By default, the client’s estimated energy intake is split into the macronutrient proportions.

Clicking on the arrow reverses the calculation and your client’s energy requirement is calculated from the macronutrient targets in grams/grams per kg body weight. 

Example: Setting a target of 249g carbohydrate, 124g protein and 123g fat would give an EER of 2599Kcal (worked out below)

249g CHO x 4kcal/g = 996 kcal

124g Protein x 4kcal/g = 496 kcal

123g fat x 9kcal/g = 1107 kcal

This give a total EER of 2599 Kcal 

Click on extended nutrients to edit additional nutrient targets such as the client’s micronutrient targets. Use the plus and minus buttons to make adjustments or type directly into the boxes.

Once satisfied with the custom nutrition targets, these can be applied to other clients by right clicking on the custom DRV tab and selecting 'copy to' and then selecting the client you wish to attach the custom DRV to.

The DRV tab that is open in the client profile is the one that will be applied e.g. when analysing diet logs or creating meal plans for your client.

Extended method:

The DRV editor can be accessed from Menu>Settings>Preferences  or by selecting  ‘Custom DRV…’ from the DRV source drop down options (on the client set up, reports and meal plans) 

This will open the following screen: 

Creating a New Entry:

1. Click the Custom DRV button from the drop down in the client section
2. Name the DRV and provide a reference or author and description if desired.
3. Click the 'duplicate this DRV' button
4. Define the inclusion criteria that the DRV’s will apply to (gender, age range etc)
5. Define the DRV’s using the guide below
6. Changes are saved automatically

Editing an Existing Entry:

1. Select the DRV source you wish to edit from the drop down at the top left (The field “Nutritics” in the example above)
2. Click the 'Duplicate this DRV...' button
3. Rename the DRV, author, and description as desired.
4. Select the record you wish to edit from the drop down at the top right (The field “Select Record” in the example above”). This will import the existing values into the tables which can now be edited.
5. Changes are saved automatically


Basic Programming:

Type any figure in the box to set that figure as the Recommended Intake:

Add a ^ symbol (shift + 6) after the recommendation to include a lower limit.

Add a second ^ to include an upper limit:

Use a | symbol (shift + )to set a recommended intake range:

Advanced Programming:

Use basic calculator notation (addition +, multiplication *, subtraction -, division /) and nutrient keywords to program advanced formulae.  

Acceptable keywords include weight, age, bodyfat, lbm (lean body mass), bmi, eer (recommended kcal intake) and pal. These are based on data from the client information panel (panels 2 and 3). Take note they are all lower case.

You can also use any nutrient in a formula by typing it in the box exactly as it appears in the DRV editor (all lower case).

Working Examples:

1. Carbohydrate intake is 55% of kcal intake

EER is estimated energy requirements, multiplication by .55 gives 55%. 3.75 is the number of calories in one gram of carbohydrate, this converts the 55% of calories into a weight in grams


2. Carbohydrate intake is 55% of kcal intake with a lower limit of 100g


3. Carbohydrate intake is 55% of kcal intake with a lower limit of 100g and an upper limit of 75% of calorie intake


4. Protein intake is 20% of kcal intake 

4 is the number of calories per gram of protein, this converts 20% of calories to grams. 


5. Protein intake is 1.2 times the client’s body weight


6. Protein intake is a range from .8 -1.6 times the client’s body weight


7. Fat intake is a range from 20-35% of kcal intake

9 is the number of calories per gram of fat


8. Fat intake is a range from 20-35% of kcal intake and an upper limit of 40% of kcals. 


9. Folate intake is a range 300-600µg with a lower limit of 100 µg and an upper limit of 1000 µg


10. Vitamin D intake is 15µg with a lower limit of 5 µg


Please contact support@nutritics.com if you require assistance setting up custom Dietary Reference Values. 


Referral Program

Refer a friend and receive 15% (or more) off your next payment if your friend subscribes to Nutritics! 


To access your unique referral link, click on the gift icon* in the top right corner of the screen. 

Share your referral link on social media by hovering over the share button and selecting how you would like to share your link. 

If you select the email option, enter a friend or colleague’s email address into the email field, click ‘ok’ and your referral link will be emailed to the address specified. 

Clicking on the link will bring your friend to your unique sign up page. Your friend must register for a 7-day free trial of Nutritics at this link for any discounts to be applied should they subscribe to Nutritics later on. 

You can see how many friends have signed up for a free trial from your link in the referral program dashboard (accessed by clicking on the gift icon). 

If your friend chooses to subscribe to a paid Nutritics plan, they will receive 15% off their first payment. This is automatically applied at the checkout. 

A 15% discount will also be applied to your next payment. This is automatically taken off your next payment, you don’t need to do anything on your end. 


Discounts are accumulative, so if you refer 2 friends that subscribe to Nutritics, you will get 15% x 2 = 30% off your next payment (please note referred users will only get 15% off).**


If 7 friends subscribe to Nutritics, you will receive your next payment for free!


You can see how many friends have subscribed to Nutritics and the discount that will be applied to your next payment in the referral program dashboard. 


If you have any questions, please email us at support@nutritics.com 


*This offer is only available to users paying <€1000 online by card. It is not available to users on trial or on enterprise, student or other discounted plans. 

**The number of referred friends refreshes at each new billing period and referrals can not be carried over. 

Keyboard shortcuts

There are a number of keyboard shortcuts programmed within Nutritics which can greatly speed up your workflow. These keyboard shortcuts are detailed below for reference:




Reset Password

If you attempt to login with an incorrect login you will have the option of resetting your password from the 'Forgotten your details?' link that appears.


Alternatively, please contact support at support@nutritics.com and we can set you up a temporary password, after a security screening process. 

Reactivating an Expired Account

Simply log into our accounts portal and renew your subscription. Your client profiles & data will be restored to your Nutritics account. 

Top Support Questions

Any More Questions?

Our user guide includes video tutorials and in-depth instruction on key tasks.
Sign up for a live webinar. Look over our shoulder while we demonstrate how to perform key tasks in Nutritics.
See our sales FAQs
Email us at support@nutritics.com and we will get back to you shortly.

HOW DO I LOG IN TO NUTRITICS?

Your account can be accessed in a number of ways from Windows, Mac and tablet devices. 

Direct browser access: 

Click login at the top right of our website or navigate to www.nutritics.com/app

Internet Explorer 9-11, Firefox, Chrome, Safari and Microsoft Edge are all supported. 

As a Chrome Web app:
After installing Nutritics from the Chrome web store, look for theApps Icon icon in the Chrome bookmarks bar.

As a native desktop application:
After installing Nutritics, look on your desktop or in your programs list for the 'Launch Nutritics' icon.  Mac and Windows installers available. 

As a portable USB launcher: 
Extract the USB package files to any USB stick, and then you can launch Nutritics without any installation (internet access is still required)
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I FORGOT MY USERNAME/PASSWORD

If you attempt to login with an incorrect login you will have the option of resetting your password from the 'Can't login' link that appears. Alternatively, please contact support and we can set you up a temporary password, after a security screening process.

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HOW DO I CANCEL MY SUBSCRIPTION?

You may cancel at any time by logging into your account page and clicking the "cancel my subscription" link at the bottom of the screen. Your account will remain active until the end of the current subscription period. No further charges will apply. 

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NUTRITICS STOPS WORKING IF I LEAVE IT RUNNING DURING LUNCH, WHY?

Nutritics automatically signs you out after 30 minutes of inactivity for security reasons. Please login again. 

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I AM FINDING IT DIFFICULT TO USE A FEATURE IN NUTRITICS

Please see our user guide which includes video tutorials of the main features of Nutritics. Book in for  a free live webinar session on our support page, or download the user manual which provides lots of detail. If you need any specific help please contact support for assistance.

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I AM GETTING AN ERROR MESSAGE WHEN I TRY TO GENERATE A REPORT , WHY?

Please check the client details (weight, height, DOB) to ensure they are entered in the correct format. 

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WHICH FORMULA SHOULD I USE TO CALCULATE MY CLIENTS ENERGY NEEDS?

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. 

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THERE ARE NO PORTION SIZES APPEARING FOR SOME OF THE FOODS I ENTER, WHY? 

Portion size data are entered manually from numerous sources, and is a time consuming process. Currently, we have over 24,000 portion sizes tagged to 7,000+ foods. 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.

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CAN I TRANSFER MY CLIENT DETAILS TO A DIFFERENT NUTRITIONIST/USER?

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.


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SHOULD I ENTER THE RAW WEIGHT OR THE COOKED WEIGHT OF A FOOD?

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)

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WHAT IS THE DEMOGRAPHIC PORTION AND WHEN SHOULD I USE IT?

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. 

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WHY IS THERE A DISCREPANCY BETWEEN THE FOOD LABEL DATA AND THE PIE CHART WHEN CREATING A RECIPE?

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. 

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). 

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Sending Reminders on the Licence Management Platform

The licence management platform will show the date each user was last active. You can send an individual reminder to a user from the button beside their name, or you can send a reminder to all users who have not yet logged in from the button that appears at the top of the licence management panel. 

Administrators can also send password reset emails to users that have forgotten their passwords from this menu. 


Adding Users to the Licence Management Platform

Users can be added to your organisation in 3 ways:


Manual Method:

Simply fill in the blank fields in the top row of the table and click the button to set up a new account.


Batch Method:

Multiple accounts can be created at once from an excel / .csv file upload.

1. Click the 'batch import' button.

2. Click 'download the template' to download our sample spreadsheet.

3. Fill in the spreadsheet for all users. Note that all fields are required

4. Remove the top 3 rows from the sheet

5. Save the sheet to your computer

6. Upload the modified spreadsheet by clicking "upload modified template"

7. Import the users by selecting the 'upload modified template'


Automatic Method:

Each organisation has a custom sign up page for user self-registration. To access this page, click the 'org settings' button, then click the URL that is shown.

Users can register on this page using a unique licence activation code. Up to 4 codes can be set for an organisation from within this panel, each with a unique expiry date. Once a user registers on the custom registration page, their account is activated accordingly and the user’s details appear in the licence management platform. 


Activating Accounts on the Licence Management Platform

Users who sign up via a custom sign-up page are activated immediately upon registration. Accounts which are added manually through the license management platform are not active until you click the 'activate' button. 


Inactive accounts will appear in orange in the management platform, and may be activated in batch by clicking the button at the top of the panel. Once an account has been activated by the administrator, the user will be sent an email with their login details.


Inactive accounts will appear in orange in the management platform, and may be activated in batch by clicking the button at the top of the panel. Once an account has been activated by the administrator, the user will be sent an email with their login details.

Accessing the Licence Management Platform

WATCH THE VIDEO:
https://www.youtube.com/embed/dIFcH8cwNpY


The licence management platform allows you to view, add, and manage licences under your organisation. The platform is accessible from Menu>Manage Users for elected administrators. The number of licences allocated and used are shown at the top right of the panel. Note that you may activate an account for multiple years, and only one licence will be used.





Adjusting Expiry Dates on the Licence Management Platform

Expiry dates are set to the end of September by default. Contact us to change your default licence run period. You can change the licence activation period in years by adjusting the date in the ‘expiry’ column. 


To reclaim a licence, simply set this expiry date to a year in the past, and a new licence slot will become available for redistribution. Once a licence has been expired for more than 1 year, it will be archived into a folder at the bottom of your user list. Click this folder to view archived users and to reactivate an expired account if necessary. 



Deleting Users on the Licence Management Platform

Users can only be deleted from your management platform if they have not yet been activated. To delete a user click the button and then click ‘Delete’. 

To remove an active user from your organisation, simply set their expiry date to a date in the past, and this account will be switched off. Accounts which have been expired more than 1 year are stored in the Archived Users folder at the bottom of your user list, so they may be reactivated in the future if required.

Searching for Users on the Licence Management Platform

You can search the license management platform for any user by name, email reference field or expiry date. To do this, press Ctrl + F on your keyboard, and type in the search term. As you type, any matches will be highlighted automatically. Note that if the user has been archived, you will need to open the archive folder in order to search these users. 

Research Edition Overview

WATCH THE VIDEO:
https://www.youtube.com/embed/141Kk4G96p8


Nutritics for Research has a number of additional features which are useful for performing large scale project and population based investigations. See the video above for an overview of these features. Please note, this tutorial assumes you are familiar with the standard version of Nutritics.  

Customisable Food Search


When performing a food search, the search results will provide a preview of the foods Energy, Carbohydrate, Protein, Fat and Alcohol per 100g as standard. The nutrients displayed in this summary box can be customised from Menu>Settings>Preferences and changing the dropdown boxes to your preferred layout. This is useful where your investigation is concerned with a particular nutrient, to ensure there are no missing values in the foods selected.



Foods can be looked up by Nutritics ID number, by typing the ID number in the food search box. If you would prefer to use the source database food code (such as the McCance & Widdowsson code), this can be set in the preferences menu.   

Adding Custom Fields

Custom fields can be set on an account and tagged for each period of consumption. To set up custom form, click the ‘custom fields’ button which appears when adding portions size information for a food. 



You can use the form builder to create any type of custom field for the log

The ‘Attach to food’ checkbox should be used where the data entered is not variable. In other words, use this box when you want the information to be recalled each time the food is used automatically.  Examples of when this box should be ticked include if the nutrient field type is used, or if you are tagging the country of origin or shelf life or other property to the specific ingredient or food. Examples of when it should not be ticked include fields for date, time, or most drop down type fields, as these would usually be required as variable fields so they can be set for each consumption occasion individually.

Batch Export

Batch Export enables download of multiple food diaries in one file. This is accessed from Start>Batch Jobs>Batch Export

The batch export is based on your client/participant group folders, but you can also select food diaries individually:

Once you have selected food diaries you wish to download, you can choose two output types from the dropdown at the bottom of the log list. 

‘Do Not Group’ provides a full food file, showing every food consumed by each participant complete with any custom fields included. This is useful for creating pivot tables or for data import into SPSS. 

 On the ‘Do Not Group’ option, recipes can be expanded out to their ingredient components for more comprehensive analysis on contributions at the food category level. Note this requires the diet logs to have been built using composite recipes made from specific ingredients, rather than using the average sample data provided in Standard Reference databases.

The ‘Daily Totals’ download will present a table showing each participants average intake, including standard deviation.




How to Cite / Reference Nutritics

Nutritics is used by over 80 academic institutions for teaching and research purposes. As such, we get a lot of questions asking how to reference Nutritics in scientific publications and assignments. We've put together this helpful guide to assist.
Don't forget to check your current Nutritics version number from Menu > About/Cite Nutritics in-app!

APA Style
In-text: (Nutritics, [[:year:]]) or (Libro, [[:year:]]) 
In-bibliography: Nutritics. ([[:year:]]). Research Edition (v5.095) [Computer software]. Dublin. Retrieved from https://www.nutritics.com/p/home. Nutritics. ([[:year:]]). Libro (v.09) [Mobile application software]. Dublin. Retrieved from https://www.nutritics.com/p/home *To check your current version please log in to Nutritics and click Menu, then choose the last item on the list 'About/Cite Nutritics'.

Vancouver Style
In-text: (1)(numeric)
In-bibliography: Nutritics, *Research Edition, v5.095, Dublin, Nutritics, [[:year:]]. Libro,*v.9, Dublin, Nutritics, [[:year:]].
*To check your current version please log in to Nutritics and click Menu, then choose the last item on the list 'About/Cite Nutritics'.

Harvard Style
In-text: (Nutritics, [[:year:]]) or (Libro, [[:year:]])
In-bibliography: Nutritics. ([[:year:]]). Dublin: Nutritics. Libro. ([[:year:]]). Dublin: Nutritics.
*To check your current version please log in to Nutritics and click Menu, then choose the last item on the list 'About/Cite Nutritics'.

Dietary Reference Values (DRVs)

'Dietary reference values' (DRV) are the umbrella term for a range of nutrient values that apply to a population or group, and typically consist of numerous components:

  • A Lower Reference Nutrient Intake (LRNI): Meets the nutritional requirements of only 2.5% of the population.

  • An Estimated Average Requirement (EAR): The average amount of nutrient or energy required. Approximately 50% of the population will require more and 50% will require less.

  • A Reference Nutrient Intake (RNI): The amount of a nutrient sufficient to meet the needs of 97.5% of a population (calculated from the EAR + 2 SD)

  • Safe Intake (SI): Used in place of RNI when there is insufficient data available to set an RNI. A safe intake is likely to meet the needs of the majority of the population without causing any adverse effects of excess intake.

  • Safe Upper Limit (SUL): The maximum amount of a nutrient known to be safe to intake. Habitually consuming nutrients above the SUL is not recommended and can cause toxic effects in some cases.


Source: Food and Agriculture Organisation of the United Nations

Note: DRV’s are also known as NRV’s (Nutrient Reference Values – Aus/NZ) and DRI’s (Dietary Reference Intakes – USA). RNI’s are also known as RDI’s (Recommended Dietary Intakes) or RDA’s (Recommended Dietary Allowance). SI is also known as AI (Adequate Intakes). SUL’s are also known as UL (Tolerable Upper Intake Level)…just to keep it simple!

It is important to recognize that all these values apply to populations, and not to individuals. However, a number of assumptions can be made when using DRV’s with individuals:

1. If an individual is routinely consuming the RNI for a particular nutrient, it can be assumed that their diet provides adequate amounts (or more than adequate amounts) of that nutrient.

2. If an individual is consuming less than the RNI, it cannot necessarily be assumed that the diet is inadequate, as the person may have a lower requirement than average for that particular nutrient.

3. If an individual is consistently consuming less than the LRNI for a nutrient, it can be assumed that the person is deficient in that particular nutrient, although this does not imply the person is clinically ill.

4.The DRV’s will apply to the needs of healthy people and it cannot be assumed that the needs of those who are ill or extremely active are identical. 

Choose which Dietary Reference Values you wish to use from the ‘DRV source’ drop down when setting up your client. The target intakes and ranges for nutrients on the report will be based on this selection. There are numerous options from International sources built in to Nutritics. You can also set your own targets using the DRV editor (see custom DRV section).

Built-in DRV’s in Nutritics include:

  • UK/SACN 2015: The Committee on Nutrition Aspects of Food and Nutrition Policy (COMA) with latest updates from the Scientific Advisory Committee

  • EFSA 2017: European Food Safety Authority Guidelines

  • EU/Nordic: The Nordic Nutrition Register (NNR)

  • USA: The Food Nutrition Board from the Institute of Medicine (IOM)

  • NZ/AUS: The National Health and Medical Research Council (NHMRC)

  • EU: The EU Reference Intakes used in Food Labelling

  • FDA: The US  Daily Values for labelling in the US and surrounding territories

  • A Nutritics recommendation which combines macronutrient guidelines from American College of Sports Medicine (ACSM) with suggested dietary micronutrient targets for reducing the risk of developing chronic disease from the NHMRC. The Nutritics recommendations also show lower intake limits from the NNR and upper intake limits from the highest value deemed safe from the above authorities. 

The Food Safety Authority of Ireland (FSAI) 1999 guidelines have been deprecated in Nutritics 5.0 as of November 2017.

Nutritics DRVs

Nutrient intake in excess of the RNI’s may reduce the risk of developing chronic diseases. Specifically, a higher intake of Vitamin C, E, A (particularly β-carotene), selenium, folate, omega 3 and dietary fibre may be benficial. The Australian & New Zealand National Health and Medical Research Council have published a second set of guidelines known as "Suggested Dietary Targets (SDT's) to optimise dietary intake for reducing the risk of chronic disease”.  These SDT’s have been incorporated into the Nutritics DRV source only.  Where no target intake has been set by in the SDT’s, the highest RNI has been taken from all International sources combined. Furthermore, the highest safe upper intake and the highest LRNI  from all International sources has been set as upper and lower RNI’s on the Nutritics source.

The macronutrient recommendations provided in the Nutritics option are adopted from International Sports Nutrition guidelines, including the American College of Sports Medicine and American Dietetics Associations position stand on Nutrition and Athletic Performance, ISSN and Australian Institute of Sport:



These are provided as guidelines only; exact requirements will vary from person to person depending on factors such as training intensity, training duration, available recovery time, and fitness status.


The guidelines for pregnancy come from the UK Scientific Advisory Committee on Nutrition (SACN) and the National Health and Medical Research Council (NHMRC) in Australia.


Setting custom DRVs

Nutritics allows you to set custom Dietary Reference Values which will be displayed visually on the report. This ‘power feature’ allows you to set nutrient targets as precise intakes, as calculations based on body weight (or other formula based targets) or as an acceptable distribution range. You can also define lower and upper limits for any nutrient.

There are 2 ways to edit your clients nutrition targets in Nutritics.

Short method 

Please note this is only available to users with the custom DRV feature. 

Open up a client profile and select the source of the client’s nutrition targets and the desired energy calculation formula under the nutrition requirements section.

Click on the customise button to edit the nutrition targets for your client or make a new template. 

Clicking 'for this client' will open a new tab under the nutrition requirements heading. Right click to rename the tab. 

Use the plus and minus buttons to add or subtract 100kcal per click to your clients’ energy target in line with their body weight goals. Use the slider to specify the split between exercise and diet.

The energy calculations are listed below the slider. These are also free text boxes so the PAL and RMR can be added manually.


Use the slider to specify the client’s macronutrient requirements. The blue portion of the slider is the client’s carbohydrate requirements, their protein in grey and fat is in orange.

The macronutrient targets are shown as a percentage of your client's energy target and also in total grams per day and grams per kg body weight.

Click on the arrow to change the direction of the energy calculation. By default, the client’s estimated energy intake is split into the macronutrient proportions.

Clicking on the arrow reverses the calculation and your client’s energy requirement is calculated from the macronutrient targets in grams/grams per kg body weight. 

Example: Setting a target of 249g carbohydrate, 124g protein and 123g fat would give an EER of 2599Kcal (worked out below)

249g CHO x 4kcal/g = 996 kcal

124g Protein x 4kcal/g = 496 kcal

123g fat x 9kcal/g = 1107 kcal

This give a total EER of 2599 Kcal 

Click on extended nutrients to edit additional nutrient targets such as the client’s micronutrient targets. Use the plus and minus buttons to make adjustments or type directly into the boxes.

Once satisfied with the custom nutrition targets, these can be applied to other clients by right clicking on the custom DRV tab and selecting 'copy to' and then selecting the client you wish to attach the custom DRV to.

The DRV tab that is open in the client profile is the one that will be applied e.g. when analysing diet logs or creating meal plans for your client.

Extended method:

The DRV editor can be accessed from Menu>Settings>Preferences  or by selecting  ‘Custom DRV…’ from the DRV source drop down options (on the client set up, reports and meal plans) 

This will open the following screen: 

Creating a New Entry:

1. Click the Custom DRV button from the drop down in the client section
2. Name the DRV and provide a reference or author and description if desired.
3. Click the 'duplicate this DRV' button
4. Define the inclusion criteria that the DRV’s will apply to (gender, age range etc)
5. Define the DRV’s using the guide below
6. Changes are saved automatically

Editing an Existing Entry:

1. Select the DRV source you wish to edit from the drop down at the top left (The field “Nutritics” in the example above)
2. Click the 'Duplicate this DRV...' button
3. Rename the DRV, author, and description as desired.
4. Select the record you wish to edit from the drop down at the top right (The field “Select Record” in the example above”). This will import the existing values into the tables which can now be edited.
5. Changes are saved automatically


Basic Programming:

Type any figure in the box to set that figure as the Recommended Intake:

Add a ^ symbol (shift + 6) after the recommendation to include a lower limit.

Add a second ^ to include an upper limit:

Use a | symbol (shift + )to set a recommended intake range:

Advanced Programming:

Use basic calculator notation (addition +, multiplication *, subtraction -, division /) and nutrient keywords to program advanced formulae.  

Acceptable keywords include weight, age, bodyfat, lbm (lean body mass), bmi, eer (recommended kcal intake) and pal. These are based on data from the client information panel (panels 2 and 3). Take note they are all lower case.

You can also use any nutrient in a formula by typing it in the box exactly as it appears in the DRV editor (all lower case).

Working Examples:

1. Carbohydrate intake is 55% of kcal intake

EER is estimated energy requirements, multiplication by .55 gives 55%. 3.75 is the number of calories in one gram of carbohydrate, this converts the 55% of calories into a weight in grams


2. Carbohydrate intake is 55% of kcal intake with a lower limit of 100g


3. Carbohydrate intake is 55% of kcal intake with a lower limit of 100g and an upper limit of 75% of calorie intake


4. Protein intake is 20% of kcal intake 

4 is the number of calories per gram of protein, this converts 20% of calories to grams. 


5. Protein intake is 1.2 times the client’s body weight


6. Protein intake is a range from .8 -1.6 times the client’s body weight


7. Fat intake is a range from 20-35% of kcal intake

9 is the number of calories per gram of fat


8. Fat intake is a range from 20-35% of kcal intake and an upper limit of 40% of kcals. 


9. Folate intake is a range 300-600µg with a lower limit of 100 µg and an upper limit of 1000 µg


10. Vitamin D intake is 15µg with a lower limit of 5 µg


Please contact support@nutritics.com if you require assistance setting up custom Dietary Reference Values. 


Meal Plan Templates

To create a meal plan template click start < new meal plan.

Select a pre-existing meal plan or start from scratch. Selecting ‘start from scratch’ will open a blank meal plan template. 

This is a master meal plan and is not attached to any clients. The meal plan can be attached to clients by clicking on the drop down menu. 

Any changes to the master meal plan will be applied to any client copies of the meal plan. Changes to individual client copies of the meal plan will only apply to that client. 

Build your meal plan (see here for a guide on this). Once you are happy with your meal plan, add it to a group for easy retrieval later. 

Click on the ‘meal plan’ folder in the Nutritics Content Explorer. 
By default, all newly created meal plans are added to the ‘ungrouped’ meal plan group. 

Click on the ‘ungrouped’ meal plan folder. Drag and drop the newly created meal plan into an existing group or create a new group. 
Click on a meal plan group to see all meal plans within that group. 

Using the meal plan template

The meal plan can be attached to a client profile in a few ways.

 1. When working on the master meal plan, the meal plan can be attached to clients by clicking on the dropdown menu and selecting 'add client'. 
2. Alternatively, open a client profile and click on the plus button beside the meal plan heading.
Select ‘use existing’ from the options presented. 

Select a meal plan from the meal plan groups and click 'attach'.

Click 'enable editing' to make an editable copy of the meal plan (any changes made will not affect the original meal plan, they will only be applied to the copy).

Creating a Client

WATCH THE VIDEO:
https://www.youtube.com/embed/Z7IQwnj0obk


Create a new client

Click on ‘new client’ under your list of clients or go to the start menu and select ‘new client’. 

Personal details

Click ‘edit profile’ and input the client’s personal details, activity level, contact details and any other notes about your client. 

Any fields with an asterisk e.g. weight and height must be entered. 

Weight and height-related fields may be entered in any format by simply typing your preferred units in the box, if no unit of measure is typed then the default units are used for your region (meters and kg on metric setting, ft and lbs on imperial setting). The imperial/metrics setting may be changed from Menu>Settings>Preferences. 

The client’s BMI and ideal body weight are calculated automatically when weight and height are entered. 

Enter waist and hip measurements and the system will calculate the client’s waist to hip ratio. 

An ID number can be entered and this will be displayed in your client list instead of the client’s name. You also have the option to add an image to the client’s profile. 

Lifestyle adjustments 

Specify your client’s occupational and exercise activity levels. These help estimate your client’s Physical Activity Level (PAL) multiplication factor.
 
If your client is an athlete, specify their athletic type and Nutritics will adjust nutrient targets based on the athletic factor selected.

If your client is female, you will see an additional lifestyle adjustment for pregnancy/lactation. This will apply adjustments to your client’s energy and nutrient targets based on the DRV source selected e.g. selecting the UK nutrient targets will apply UK adjustments for pregnancy, selecting US nutrient targets will apply US adjustments. 

Clinical adjustments

If the clinical adjustments feature is enabled on your account, clinical factors such as food and fluid modifications (IDDSI), mobility status, stress factors and fluid retention can be accounted for and recorded on the patient profile. In addition, bed number and ward can be recorded here and updated, which is used for Nutritics Healthcare Meal Ordering System. Note that all details of the client panel can be integrated with an Electronic Health Record for automatic synchronisation. 

The fluid retention drop down allows you to specify if your patient has mild to severe peripheral odema or ascites. Adding a fluid retention factor will calculate the patients ‘dry weight’, which will subsequently be used to recalculate energy requirements and Ideal Body Weight (IBW). 

A clinical stress factor for trauma such as surgery, burns, fever and more can be looked up from the drop down, and will change the final energy requirement calculation for the patient. Many stress factor adjustments will provide a range which can be fine tuned using the slider that appears after selection. For example, in the image below, the stress factor for “Infection with persistent fever” will add on 25-45% to the individual's energy requirements:

The Mobility Factor drop down provides an input to estimate the patient's activity level in the clinical setting; if they are bedbound, mobile or ventilator dependent. Once applied, energy requirements will be adjusted accordingly. Note that of a PAL value is already applied on the patient profile, it will be replaced by the mobility factor and the EER will be recalculated from the formula:

Nutrition requirements

Select the source of the client’s nutrition targets and the desired energy calculation formula under the nutrition requirements section. 

Use the plus and minus buttons to add or subtract 100kcal per click to your clients’ energy target or type directly into the box. 


Your client's macronutrient requirements are displayed in a pie chart. 
Users with the custom DRV feature can click on the customise button to edit the nutrition targets for the client or make a new template. This will open a new tab under the nutrition requirements heading. 

Right click to rename, delete or assign these targets to other clients. 
Any changes to the client’s EER can be split between diet and exercise using the slider.
The energy calculations are listed below the slider. These are also free text boxes so the PAL and RMR can be added manually. Simply click on the RMR or PAL value to edit it.
Use the slider to specify your client’s macronutrient requirements. Your client’s energy target is static and will be split in the proportions you set here, for example 50% carbohydrate, 30% protein, 20% fat. 

The macronutrient targets are also shown in gram weights and grams per kg body weight. 
Click on the arrow to change the direction of the energy calculation. By default, the client’s estimated energy intake is split into the macronutrient proportions e.g. if your client’s energy requirement is 2000kcal and the slider is set to 50% energy from carbohydrate, your client will have a target of ~1000kcal from carbohydrate. 
Clicking on the arrow reverses the calculation and your client’s energy requirement is calculated from the macronutrient targets. 

Example: Setting a target of 249g carbohydrate, 124g protein and 123g fat would give an EER of 2599Kcal (worked out below)
249g CHO x 4kcal/g = 996 kcal
124g Protein x  4kcal/g = 496 kcal
123g fat  x 9kcal/g = 1107 kcal
This give a total EER of 2599 Kcal


Click on ‘extended nutrients’ to edit additional nutrient targets such as your client’s micronutrient targets. Type a value directly into the boxes or use the plus and minus icons to increase/decrease the existing values. 

Grouping clients

A client can be sorted into groups for easy retrieval, sorting and batch analysis later. 

Click the ‘Add Group’ button and type the desired group name in the pop-up box. 

Clients can be added to multiple groups. Click on a group name to add the client to that group. Filter your client groups using the small icon at the top of the client list.
Right-click on a group to rename it or move it from your account altogether. 

Sharing

Share your client with other Nutritics users or groups by clicking ‘Add user’. 

Type in the username or email address of any Nutritics user or select a user from your organisation and click okay to share the client with that user.

 Click on a user’s name to change their level of shared access.

Contact details

Type your client’s contact details into the free text boxes. Add your client’s email address to invite them to log their diet and exercise on the mobile app Libro

Dietary preferences

Click on the icons to set your client’s dietary preferences and allergies. 

When entering a diet log or creating a meal plan, foods that are incompatible with your client’s allergies will be flagged with an orange exclamation mark. 


Notes

This is a free text box where you can write notes as needed. 

Client preview 

Click 'done' or on the X icon in the top right corner of the screen to minimise the detailed client panel. 


Here you can see a summary of your client’s details and choose to invite them to download the mobile app Libro.  


Libro allows your clients to log their diet and exercise on their phone. Diet logs can then be imported instantly into Nutritics for analyses and feedback. Users on premium plans can also send nutrition and exercise programs to their clients via Libro.


Once your client is set up on Libro, you will be able to see their log in activity from the client preview panel. 


Create or access diet logs, meal plans and programs for your client from the next panel.


Creating a Diet & Activity Log

WATCH THE VIDEO:
https://www.youtube.com/embed/rBCoRSXg_bM


Pro Tip:  You can generate a professional food & exercise diary from within the software to print or email to your client.  Navigate to Menu > Output tools and click the ‘Generate’ tab to access the forms. Enter the number of days you require in the box in panel 3 then click the go button.
To create a diet or exercise log, create or set up a new client, then in the panel that opens, click the + button under the 'Logs' heading. This will take you to the log entry screen below:


1. Title your log

2. Choose the log type, either meal by meal, or day by day logging

3. Click a meal collector*– Breakfast, Lunch, Dinner or Snack, that you wish to log first

4. Search for foods and recipes in the food search box at the top left of the screen (hotkey F3)

5. Click a food from the results to review it before entering it to your log

6. If satisfied with the selection, add it to your log by clicking the blue 'Insert' button

7. Clicking the white cell will open a popup box with built in portion size suggestions to choose from, you can also type any quantity in this box in grams

8. The diary is set up like an excel spreadsheet, so you can add a food to multiple days or meals by clicking the corresponding cell row, without having to search for the item each time

9. Repeat steps 3-6 until all foods have been added

10. Toggle between a food log and an exercise log using the 'food' and 'activity' buttons at the top of the log. Please note that the Activity Log tab is not enabled on all account types, but you may add it on from Menu>Upgrade/Downgrade.


*Collectors are meal name slots – Enable more meal slots from Menu > Settings > preferences


Pro Tip: Flexible data points known as 'custom fields'can be tagged to diet log data. Examples of custom field data, includes meal time, location, mood, food cost, brand information or custom nutrient parameters. Please see the section on the 'Research Edition' for more information on how to set up and use custom fields.

Sharing and Collaboration

Clients, recipes, and foods can be shared with other Nutritics users. Look for the sharing and collaborators feature, located both on the client set up panel, and on your foods and recipe workspaces, just below the pie chart at the top of the screen.


Type a Nutritics username or email address to enable sharing with the user. If your licences are part of an organisation or group, you will see all users of the organisation when you click ‘add user’. You can also choose to share with all account holders within the organisation. You will have the option to share with read only or read & write privileges after adding a collaborator. Items that are shared with you have an inbound arrow indicated in red, and a yellow bar within the record / workspace will be shown:



Items that you are sharing with other users are indicated  with an out bound arrow on the record icon:


Calculating Your Clients' Energy Requirements

Nutritics is suitable for calculating Energy Requirements for all age ranges. An individual’s Estimated Energy Requirements (EER) (also referred to as Total Daily Energy Requirements (TDEE)), can be calculated in Nutritics.  An individual’s energy requirements may be calculated independently of their other nutrition requirements. There are a number of methods available to calculate energy requirements, which may be selected from the 'EER source' drop down menus within Nutritics: 


1. Estimated Average Requirement (EAR) – Uses a target based on population average energy requirements based on age and gender (e.g. from the SACN guidelines in the UK). The EER target will not be customised to your client’s specific activity level, weight, or height. Use this option if you do not have weight and height information available for your client, or if you wish to compare intakes to demographic averages, which are typically used for population based research studies.


2. Formula with Physical Activity Level(PAL) – This option uses a predictive equation to first calculate RMR/BMR, and then applies a multiplication factor (PAL) to the RMR/BMR figure based on the occupational and exercise activity level selectors in the Client Profile section (panel 2). This option more specific to your client's individual energy requirements and more appropriate when working with individuals.


3. Formula with PAL and Exercise Associated Thermogenesis (EAT) – Similar to option 2 but also adds any exercise activities included in the activity log. PAL should generally be set to 1.2-1.4 manually if using this method, to account for Non Exercise Activity Thermogenesis (NEAT) and Dietary Induced Thermogenesis (DIT).


4. Formula with EAT, NEAT and DIT – Arguably the most accurate method, but requires a detailed and accurate food and 24hr activity log (to include sleeping, sitting, activities, exercise). Similar to options 2 and 3, this method uses a BMR/RMR formula, but also includes the sum of all energy expended through daily activities (NEAT) and exercise (EAT), plus the energy expenditure associated with the processes of digestion (calculated from food diary). These additional factors are normally estimated by means of the PAL multiplier, so with option 4, the PAL multiplier should not be used and PAL will be disabled automatically. 


If your client is <12 months old, pregnant or lactating, the Energy Calculation formula will default to the Estimated Average Requirement from the Dietary Reference Values selected. rather than using a predictive equation.


RMR/BMR formula:

Energy requirements are estimated using an established metabolic rate formula and a Physical Activity Level (PAL) multiplier. Choose the RMR formula most appropriate to  your client (or your preferred formula), in the drop down box. Note that each formula requires specific details about your client.


The following require gender, height, DOB and weight:

  • Mifflin St. Jeor 1990

  • Harris Benedict 1919

  • Henry Oxford 2005 (weight or weight & height formulae)

  • Institute of Medicine 2005

  • Schofield 1985


Require body fat percentage and weight:

  • Katch McArdle 1996

  • Cunningham 1980


Body composition should be calculated elsewhere (from skin folds, bioimpedence, bodpod, DEXA or ultrasound methods) and the final body fat percent should be entered into this field.


It is possible to override the RMR/BMR formula and directly enter a value, if you have assessed this by other means. Simply enter the value (kcals) in the RMR box at the top of panel 3 and press enter. Clicking the blue arrow  will recalculate RMR based on the client details and formula selected.


PAL Multiplier

The ‘occupational’ and ‘exercise activity level’ drop down boxes will help you estimate your clients Physical Activity Level (PAL) multiplication factor. This is applied as a multiple to the RMR/BMR figure to calculate energy requirements. Simply choose the most appropriate activity factors from the drop down lists. You can override this multiplier if you wish by entering a PAL value in the box at the top of panel 3 and pressing the enter key. Clicking the blue arrow will recalculate PAL based on the activity levels selected.


Athlete Type Adjustment:

Nutritics will adjust report nutrient targets based on the athletic factor selected. These guidelines are applied from current sports nutrition recommendations (see the section on Dietary Reference Values (DRV's)). Your client must be aged 18-55 years and ‘Nutritics’ must be selected as the Dietary Reference Value source to enable this feature (Nutritics is the default DRV source).


Estimated Energy Requirement Adjustment:

This field enables an adjustment to the final EER target to allow for any weight modification goal. Simply use the plus or minus buttons to add/subtract 100 kcals per click, or type directly into the box. Nutritics provides a crude calculation of the estimated weight change this modification will induce. This adjustment applies regardless of which method of calculating EER is used.

The calorie adjustment can be split between energy intake and energy expenditure accordingly using the EER Adjustment balance.


Pregnancy/Lactating Adjustment

This modifier appears as an option if your client’s gender is set to Female. The EER and target intakes for certain nutrients often vary throughout stages of pregnancy or lactation. This adjustment applies regardless of which method of calculating EER is used (see above), but will be dependent on the individual Dietary Reference Value you have selected on the report analysis screen (Selecting the SACN DRV will apply UK adjustments as per the guideline, and the OIM DRV will apply US adjustments).


Infant Feed Type Adjustment:

This modifier appears as an option if your clients D.O.B entered is within the last 12 months. If this option is active, the energy calculation formula will automatically be set to ‘Use Dietary Reference Values for Energy’, rather than using a predictive formula based on weight and height. Note that modifiers for feed type are currently only applicable to the UK SACN 2015 / COMA and Nutritics Dietary Reference Values.


Dietary Reference Values (DRVs)

'Dietary reference values' (DRV) are the umbrella term for a range of nutrient values that apply to a population or group, and typically consist of numerous components:

  • A Lower Reference Nutrient Intake (LRNI): Meets the nutritional requirements of only 2.5% of the population.

  • An Estimated Average Requirement (EAR): The average amount of nutrient or energy required. Approximately 50% of the population will require more and 50% will require less.

  • A Reference Nutrient Intake (RNI): The amount of a nutrient sufficient to meet the needs of 97.5% of a population (calculated from the EAR + 2 SD)

  • Safe Intake (SI): Used in place of RNI when there is insufficient data available to set an RNI. A safe intake is likely to meet the needs of the majority of the population without causing any adverse effects of excess intake.

  • Safe Upper Limit (SUL): The maximum amount of a nutrient known to be safe to intake. Habitually consuming nutrients above the SUL is not recommended and can cause toxic effects in some cases.


Source: Food and Agriculture Organisation of the United Nations

Note: DRV’s are also known as NRV’s (Nutrient Reference Values – Aus/NZ) and DRI’s (Dietary Reference Intakes – USA). RNI’s are also known as RDI’s (Recommended Dietary Intakes) or RDA’s (Recommended Dietary Allowance). SI is also known as AI (Adequate Intakes). SUL’s are also known as UL (Tolerable Upper Intake Level)…just to keep it simple!

It is important to recognize that all these values apply to populations, and not to individuals. However, a number of assumptions can be made when using DRV’s with individuals:

1. If an individual is routinely consuming the RNI for a particular nutrient, it can be assumed that their diet provides adequate amounts (or more than adequate amounts) of that nutrient.

2. If an individual is consuming less than the RNI, it cannot necessarily be assumed that the diet is inadequate, as the person may have a lower requirement than average for that particular nutrient.

3. If an individual is consistently consuming less than the LRNI for a nutrient, it can be assumed that the person is deficient in that particular nutrient, although this does not imply the person is clinically ill.

4.The DRV’s will apply to the needs of healthy people and it cannot be assumed that the needs of those who are ill or extremely active are identical. 

Choose which Dietary Reference Values you wish to use from the ‘DRV source’ drop down when setting up your client. The target intakes and ranges for nutrients on the report will be based on this selection. There are numerous options from International sources built in to Nutritics. You can also set your own targets using the DRV editor (see custom DRV section).

Built-in DRV’s in Nutritics include:

  • UK/SACN 2015: The Committee on Nutrition Aspects of Food and Nutrition Policy (COMA) with latest updates from the Scientific Advisory Committee

  • EFSA 2017: European Food Safety Authority Guidelines

  • EU/Nordic: The Nordic Nutrition Register (NNR)

  • USA: The Food Nutrition Board from the Institute of Medicine (IOM)

  • NZ/AUS: The National Health and Medical Research Council (NHMRC)

  • EU: The EU Reference Intakes used in Food Labelling

  • FDA: The US  Daily Values for labelling in the US and surrounding territories

  • A Nutritics recommendation which combines macronutrient guidelines from American College of Sports Medicine (ACSM) with suggested dietary micronutrient targets for reducing the risk of developing chronic disease from the NHMRC. The Nutritics recommendations also show lower intake limits from the NNR and upper intake limits from the highest value deemed safe from the above authorities. 

The Food Safety Authority of Ireland (FSAI) 1999 guidelines have been deprecated in Nutritics 5.0 as of November 2017.

Creating a Meal Plan

WATCH THE VIDEO:
https://www.youtube.com/embed/1398iohHDQ0

Nutritics meal plan creator enables creation of custom eating plans to suit your client’s health or performance based goals. To create a meal plan, select a client (or set up a new client) and click the plus button on the meal plan panel. 

Alternatively, go to the start menu and click 'new meal plan'.

Meal Plans can be created from scratch, or you can reuse a previously created meal plan and attach it to a new client. Select the preferred option, and the meal plan creator screen will open:

Adding foods and recipes:

To begin creating the meal plan, search for a food in the food search box at the top left of the screen and insert it into your meal plan. Enter a name for the meal and a quantity and measure (optional) for each food. You can also rename the food to a more ‘client friendly’ name by clicking on it and typing a new name. As you work, you will see nutrient totals for both the meal and the overall meal plan:

To add a new meal to the meal plan, click the '+Add meal' button. Once clicked, any new foods added will be entered to the newest meal created. Continue adding meals and foods until you are satisfied with the meal plan.

Previously created recipes can also be used in a meal plan. Simply search as normal and look for the icon indicating a recipe - use the ‘My foods & recipes’ tab to filters the search results to only display items you have created:

You can also browse recipes in the ‘My Recipes’ tab or filter your recipe list in groups from the small arrow beside the ‘My Recipes’ tab:

After clicking the ‘insert’ button on a recipe, you will be asked if you want to import all ingredients from the recipe. Selecting no will import the recipe name only (as a single row on the meal plan) with the nutrient totals. Selecting yes will import all the ingredients with their individual nutrient breakdown.

Once a recipe has been added to a meal plan you can specify how many servings of the recipe you want to be included in the meal plan.

You can also choose to include any cooking instructions that have been added on the recipe level in your meal plan reports.

Syncing recipes in a meal plan:

When you add a recipe to a meal plan, it’s like taking a snapshot of that recipe. If you make changes to a recipe and would like these changes to be reflected in a meal plan, click on the sync button to the right of the recipe name.

The sync button will pull through the latest version of that recipe to your meal plan.

If you do not sync a recipe in a meal plan, it will remain unchanged. This means that one recipe can be tweaked and reused multiple times based on your client's requirements.

Why not check out our guides on nutrient monitors and rearranging foods and meals in a meal plan next?

Nutritics DRVs

Nutrient intake in excess of the RNI’s may reduce the risk of developing chronic diseases. Specifically, a higher intake of Vitamin C, E, A (particularly β-carotene), selenium, folate, omega 3 and dietary fibre may be benficial. The Australian & New Zealand National Health and Medical Research Council have published a second set of guidelines known as "Suggested Dietary Targets (SDT's) to optimise dietary intake for reducing the risk of chronic disease”.  These SDT’s have been incorporated into the Nutritics DRV source only.  Where no target intake has been set by in the SDT’s, the highest RNI has been taken from all International sources combined. Furthermore, the highest safe upper intake and the highest LRNI  from all International sources has been set as upper and lower RNI’s on the Nutritics source.

The macronutrient recommendations provided in the Nutritics option are adopted from International Sports Nutrition guidelines, including the American College of Sports Medicine and American Dietetics Associations position stand on Nutrition and Athletic Performance, ISSN and Australian Institute of Sport:



These are provided as guidelines only; exact requirements will vary from person to person depending on factors such as training intensity, training duration, available recovery time, and fitness status.


The guidelines for pregnancy come from the UK Scientific Advisory Committee on Nutrition (SACN) and the National Health and Medical Research Council (NHMRC) in Australia.


Setting custom DRVs

Nutritics allows you to set custom Dietary Reference Values which will be displayed visually on the report. This ‘power feature’ allows you to set nutrient targets as precise intakes, as calculations based on body weight (or other formula based targets) or as an acceptable distribution range. You can also define lower and upper limits for any nutrient.

There are 2 ways to edit your clients nutrition targets in Nutritics.

Short method 

Please note this is only available to users with the custom DRV feature. 

Open up a client profile and select the source of the client’s nutrition targets and the desired energy calculation formula under the nutrition requirements section.

Click on the customise button to edit the nutrition targets for your client or make a new template. 

Clicking 'for this client' will open a new tab under the nutrition requirements heading. Right click to rename the tab. 

Use the plus and minus buttons to add or subtract 100kcal per click to your clients’ energy target in line with their body weight goals. Use the slider to specify the split between exercise and diet.

The energy calculations are listed below the slider. These are also free text boxes so the PAL and RMR can be added manually.


Use the slider to specify the client’s macronutrient requirements. The blue portion of the slider is the client’s carbohydrate requirements, their protein in grey and fat is in orange.

The macronutrient targets are shown as a percentage of your client's energy target and also in total grams per day and grams per kg body weight.

Click on the arrow to change the direction of the energy calculation. By default, the client’s estimated energy intake is split into the macronutrient proportions.

Clicking on the arrow reverses the calculation and your client’s energy requirement is calculated from the macronutrient targets in grams/grams per kg body weight. 

Example: Setting a target of 249g carbohydrate, 124g protein and 123g fat would give an EER of 2599Kcal (worked out below)

249g CHO x 4kcal/g = 996 kcal

124g Protein x 4kcal/g = 496 kcal

123g fat x 9kcal/g = 1107 kcal

This give a total EER of 2599 Kcal 

Click on extended nutrients to edit additional nutrient targets such as the client’s micronutrient targets. Use the plus and minus buttons to make adjustments or type directly into the boxes.

Once satisfied with the custom nutrition targets, these can be applied to other clients by right clicking on the custom DRV tab and selecting 'copy to' and then selecting the client you wish to attach the custom DRV to.

The DRV tab that is open in the client profile is the one that will be applied e.g. when analysing diet logs or creating meal plans for your client.

Extended method:

The DRV editor can be accessed from Menu>Settings>Preferences  or by selecting  ‘Custom DRV…’ from the DRV source drop down options (on the client set up, reports and meal plans) 

This will open the following screen: 

Creating a New Entry:

1. Click the Custom DRV button from the drop down in the client section
2. Name the DRV and provide a reference or author and description if desired.
3. Click the 'duplicate this DRV' button
4. Define the inclusion criteria that the DRV’s will apply to (gender, age range etc)
5. Define the DRV’s using the guide below
6. Changes are saved automatically

Editing an Existing Entry:

1. Select the DRV source you wish to edit from the drop down at the top left (The field “Nutritics” in the example above)
2. Click the 'Duplicate this DRV...' button
3. Rename the DRV, author, and description as desired.
4. Select the record you wish to edit from the drop down at the top right (The field “Select Record” in the example above”). This will import the existing values into the tables which can now be edited.
5. Changes are saved automatically


Basic Programming:

Type any figure in the box to set that figure as the Recommended Intake:

Add a ^ symbol (shift + 6) after the recommendation to include a lower limit.

Add a second ^ to include an upper limit:

Use a | symbol (shift + )to set a recommended intake range:

Advanced Programming:

Use basic calculator notation (addition +, multiplication *, subtraction -, division /) and nutrient keywords to program advanced formulae.  

Acceptable keywords include weight, age, bodyfat, lbm (lean body mass), bmi, eer (recommended kcal intake) and pal. These are based on data from the client information panel (panels 2 and 3). Take note they are all lower case.

You can also use any nutrient in a formula by typing it in the box exactly as it appears in the DRV editor (all lower case).

Working Examples:

1. Carbohydrate intake is 55% of kcal intake

EER is estimated energy requirements, multiplication by .55 gives 55%. 3.75 is the number of calories in one gram of carbohydrate, this converts the 55% of calories into a weight in grams


2. Carbohydrate intake is 55% of kcal intake with a lower limit of 100g


3. Carbohydrate intake is 55% of kcal intake with a lower limit of 100g and an upper limit of 75% of calorie intake


4. Protein intake is 20% of kcal intake 

4 is the number of calories per gram of protein, this converts 20% of calories to grams. 


5. Protein intake is 1.2 times the client’s body weight


6. Protein intake is a range from .8 -1.6 times the client’s body weight


7. Fat intake is a range from 20-35% of kcal intake

9 is the number of calories per gram of fat


8. Fat intake is a range from 20-35% of kcal intake and an upper limit of 40% of kcals. 


9. Folate intake is a range 300-600µg with a lower limit of 100 µg and an upper limit of 1000 µg


10. Vitamin D intake is 15µg with a lower limit of 5 µg


Please contact support@nutritics.com if you require assistance setting up custom Dietary Reference Values. 


Meal Plan Templates

To create a meal plan template click start < new meal plan.

Select a pre-existing meal plan or start from scratch. Selecting ‘start from scratch’ will open a blank meal plan template. 

This is a master meal plan and is not attached to any clients. The meal plan can be attached to clients by clicking on the drop down menu. 

Any changes to the master meal plan will be applied to any client copies of the meal plan. Changes to individual client copies of the meal plan will only apply to that client. 

Build your meal plan (see here for a guide on this). Once you are happy with your meal plan, add it to a group for easy retrieval later. 

Click on the ‘meal plan’ folder in the Nutritics Content Explorer. 
By default, all newly created meal plans are added to the ‘ungrouped’ meal plan group. 

Click on the ‘ungrouped’ meal plan folder. Drag and drop the newly created meal plan into an existing group or create a new group. 
Click on a meal plan group to see all meal plans within that group. 

Using the meal plan template

The meal plan can be attached to a client profile in a few ways.

 1. When working on the master meal plan, the meal plan can be attached to clients by clicking on the dropdown menu and selecting 'add client'. 
2. Alternatively, open a client profile and click on the plus button beside the meal plan heading.
Select ‘use existing’ from the options presented. 

Select a meal plan from the meal plan groups and click 'attach'.

Click 'enable editing' to make an editable copy of the meal plan (any changes made will not affect the original meal plan, they will only be applied to the copy).

Creating a Client

WATCH THE VIDEO:
https://www.youtube.com/embed/Z7IQwnj0obk


Create a new client

Click on ‘new client’ under your list of clients or go to the start menu and select ‘new client’. 

Personal details

Click ‘edit profile’ and input the client’s personal details, activity level, contact details and any other notes about your client. 

Any fields with an asterisk e.g. weight and height must be entered. 

Weight and height-related fields may be entered in any format by simply typing your preferred units in the box, if no unit of measure is typed then the default units are used for your region (meters and kg on metric setting, ft and lbs on imperial setting). The imperial/metrics setting may be changed from Menu>Settings>Preferences. 

The client’s BMI and ideal body weight are calculated automatically when weight and height are entered. 

Enter waist and hip measurements and the system will calculate the client’s waist to hip ratio. 

An ID number can be entered and this will be displayed in your client list instead of the client’s name. You also have the option to add an image to the client’s profile. 

Lifestyle adjustments 

Specify your client’s occupational and exercise activity levels. These help estimate your client’s Physical Activity Level (PAL) multiplication factor.
 
If your client is an athlete, specify their athletic type and Nutritics will adjust nutrient targets based on the athletic factor selected.

If your client is female, you will see an additional lifestyle adjustment for pregnancy/lactation. This will apply adjustments to your client’s energy and nutrient targets based on the DRV source selected e.g. selecting the UK nutrient targets will apply UK adjustments for pregnancy, selecting US nutrient targets will apply US adjustments. 

Clinical adjustments

If the clinical adjustments feature is enabled on your account, clinical factors such as food and fluid modifications (IDDSI), mobility status, stress factors and fluid retention can be accounted for and recorded on the patient profile. In addition, bed number and ward can be recorded here and updated, which is used for Nutritics Healthcare Meal Ordering System. Note that all details of the client panel can be integrated with an Electronic Health Record for automatic synchronisation. 

The fluid retention drop down allows you to specify if your patient has mild to severe peripheral odema or ascites. Adding a fluid retention factor will calculate the patients ‘dry weight’, which will subsequently be used to recalculate energy requirements and Ideal Body Weight (IBW). 

A clinical stress factor for trauma such as surgery, burns, fever and more can be looked up from the drop down, and will change the final energy requirement calculation for the patient. Many stress factor adjustments will provide a range which can be fine tuned using the slider that appears after selection. For example, in the image below, the stress factor for “Infection with persistent fever” will add on 25-45% to the individual's energy requirements:

The Mobility Factor drop down provides an input to estimate the patient's activity level in the clinical setting; if they are bedbound, mobile or ventilator dependent. Once applied, energy requirements will be adjusted accordingly. Note that of a PAL value is already applied on the patient profile, it will be replaced by the mobility factor and the EER will be recalculated from the formula:

Nutrition requirements

Select the source of the client’s nutrition targets and the desired energy calculation formula under the nutrition requirements section. 

Use the plus and minus buttons to add or subtract 100kcal per click to your clients’ energy target or type directly into the box. 


Your client's macronutrient requirements are displayed in a pie chart. 
Users with the custom DRV feature can click on the customise button to edit the nutrition targets for the client or make a new template. This will open a new tab under the nutrition requirements heading. 

Right click to rename, delete or assign these targets to other clients. 
Any changes to the client’s EER can be split between diet and exercise using the slider.
The energy calculations are listed below the slider. These are also free text boxes so the PAL and RMR can be added manually. Simply click on the RMR or PAL value to edit it.
Use the slider to specify your client’s macronutrient requirements. Your client’s energy target is static and will be split in the proportions you set here, for example 50% carbohydrate, 30% protein, 20% fat. 

The macronutrient targets are also shown in gram weights and grams per kg body weight. 
Click on the arrow to change the direction of the energy calculation. By default, the client’s estimated energy intake is split into the macronutrient proportions e.g. if your client’s energy requirement is 2000kcal and the slider is set to 50% energy from carbohydrate, your client will have a target of ~1000kcal from carbohydrate. 
Clicking on the arrow reverses the calculation and your client’s energy requirement is calculated from the macronutrient targets. 

Example: Setting a target of 249g carbohydrate, 124g protein and 123g fat would give an EER of 2599Kcal (worked out below)
249g CHO x 4kcal/g = 996 kcal
124g Protein x  4kcal/g = 496 kcal
123g fat  x 9kcal/g = 1107 kcal
This give a total EER of 2599 Kcal


Click on ‘extended nutrients’ to edit additional nutrient targets such as your client’s micronutrient targets. Type a value directly into the boxes or use the plus and minus icons to increase/decrease the existing values. 

Grouping clients

A client can be sorted into groups for easy retrieval, sorting and batch analysis later. 

Click the ‘Add Group’ button and type the desired group name in the pop-up box. 

Clients can be added to multiple groups. Click on a group name to add the client to that group. Filter your client groups using the small icon at the top of the client list.
Right-click on a group to rename it or move it from your account altogether. 

Sharing

Share your client with other Nutritics users or groups by clicking ‘Add user’. 

Type in the username or email address of any Nutritics user or select a user from your organisation and click okay to share the client with that user.

 Click on a user’s name to change their level of shared access.

Contact details

Type your client’s contact details into the free text boxes. Add your client’s email address to invite them to log their diet and exercise on the mobile app Libro

Dietary preferences

Click on the icons to set your client’s dietary preferences and allergies. 

When entering a diet log or creating a meal plan, foods that are incompatible with your client’s allergies will be flagged with an orange exclamation mark. 


Notes

This is a free text box where you can write notes as needed. 

Client preview 

Click 'done' or on the X icon in the top right corner of the screen to minimise the detailed client panel. 


Here you can see a summary of your client’s details and choose to invite them to download the mobile app Libro.  


Libro allows your clients to log their diet and exercise on their phone. Diet logs can then be imported instantly into Nutritics for analyses and feedback. Users on premium plans can also send nutrition and exercise programs to their clients via Libro.


Once your client is set up on Libro, you will be able to see their log in activity from the client preview panel. 


Create or access diet logs, meal plans and programs for your client from the next panel.


How to Create and Analyse a Recipe


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https://www.youtube.com/embed/Od7TQkeQyNg

Nutritics recipe creator can be used to combine foods from the database into a new recipe entry. Recipes can be used in diet logs, meal plans or combined with other recipes to make full meals quickly and easily. Nutritics Foodservice edition includes a cost analysis system for recipes, as well as a menu cycle builder and product reformulation engine, which makes ingredient suggestions on how to improve the nutritional profile of a dish. Recipes can also be used for the production of Nutrition Labels, digital menu board displays and allergen reports.

There are a few top tips you should know before getting started:

Recipe Analysis – Step by Step

1. 
To open the recipe creator, click the ‘Start’ button, then click ‘New ‘recipe’:

2. 
Enter a title for your recipe and optional description (useful for recipe source, web link, searchable keywords etc)




3. Search for ingredients using the search box at the top left of the screen , click the insert button to add the food to your recipe: 


Pro Tip: It is best to enter the ingredients in their prepared 'ready to cook' form.
4. Click the ‘Quantity’ box to open the portion entry box. Choose one of the portion size options suggested or enter your ingredient weight directly in any unit):



5. Add any custom fields you wish to tag to the ingredient such as country of origin, shelf life or storage instructions from the custom fields setting




6. Apply a cooking method as appropriate in the ‘Method’ drop down box to account for vitamin and mineral losses on cooking, as well as fat absorption, and salt absorption. This should only be applied if your ingredients are entered as raw (or applied to cooked ingredient where they have a second cooking method or process)


Pro Tip: If your ingredient is fried in oil or boiled in salt, it is important to include the specific oil or salt in your recipes ingredient list and tag it with the same cooking method as the ingredients cooked.
7. Input the ingredient cost to calculate the cost of your recipe batch and servings. Costs are entered manually in the box provided. Once you tag an ingredient with a cost, this amount is recalled each time you use the ingredient automatically
Pro Tip: Generate a table showing all of your ingredients and costs from Menu>Output>Tools>Ingredient Costs
8. Repeat steps 3-7 for each ingredient.

9. Scroll up the page to the food labelling section and enter the number of portions this recipe serves, ‘per serving’ label data will then be generated:


10. 
Input any other data on the recipe level in the ‘Modifiers’ box, such as recipe storage, weight change factors, or profit margin & tax to calculate RRP of recipes and various portions.



Pro Tip: If you intend to report nutrient values per 100g, or with reference to any unit of weight (e.g.food for label), it is important to account for weight change on cooking by either either the weight yield of your recipe, or entering an appropriate weight change / yield factor in the boxes provided. However, if you are simply reporting nutritional values 'per serving' (e.g calories on  menus initiative) it is not necessary to apply a weight change factor, but the weight of the serving must not be referenced. 
11. Add up to 5 portion size options in the box provided at the bottom of the screen, or type desired calories in the Kcal box and the portion weight will be calculated.  Product barcodes may also be added here for use in the label maker or in API integrations. 
  


12. Add any cooking instructions and notes for your recipe in the text entry box, or photos to illustrate key steps of the preparation process

13. Scroll up the page to double check the allergen information indicated is appropriate for your specific ingredients, and change the ‘May Contains’ indicators to ‘Unspecified’ or ‘Contains’ as required (right click an allergen to toggle the context menu)

14. Scroll up to the top of the page and add a photo to your recipe if desired.

15. 
Use the Export button or Menu > Output tools to publish your recipe to various outputs

How to Create and Analyse a Recipe


WATCH THE VIDEO:
https://www.youtube.com/embed/Od7TQkeQyNg

Nutritics recipe creator can be used to combine foods from the database into a new recipe entry. Recipes can be used in diet logs, meal plans or combined with other recipes to make full meals quickly and easily. Nutritics Foodservice edition includes a cost analysis system for recipes, as well as a menu cycle builder and product reformulation engine, which makes ingredient suggestions on how to improve the nutritional profile of a dish. Recipes can also be used for the production of Nutrition Labels, digital menu board displays and allergen reports.

There are a few top tips you should know before getting started:
Split your recipes into sub recipes, one for each 'pot' or cooking method. 

Analyse base sauces, sides, and multi-purpose / batch recipes first.

Enter all ingredients as raw, with the exception of deep fried items and grilled fatty meats.

When possible, weigh ingredients in their prepared form (skin, stones, bone waste removed).

Follow the on screen prompts that appear in the lower right corner of the screen as you log.

As you enter ingredients, the nutrition & allergen information will update in real time.

All changes are saved automatically, except the recipe photo, which must be saved after editing.

Recipe Analysis – Step by Step

1. 
To open the recipe creator, click the ‘Start’ button, then click ‘New ‘recipe’:

2. 
Enter a title for your recipe and optional description (useful for recipe source, web link, searchable keywords etc)




3. Search for ingredients using the search box at the top left of the screen , click the insert button to add the food to your recipe: 


Pro Tip: It is best to enter the ingredients in their prepared 'ready to cook' form.
4. Click the ‘Quantity’ box to open the portion entry box. Choose one of the portion size options suggested or enter your ingredient weight directly in any unit):



5. Add any custom fields you wish to tag to the ingredient such as country of origin, shelf life or storage instructions from the custom fields setting




6. Apply a cooking method as appropriate in the ‘Method’ drop down box to account for vitamin and mineral losses on cooking, as well as fat absorption, and salt absorption. This should only be applied if your ingredients are entered as raw (or applied to cooked ingredient where they have a second cooking method or process)


Pro Tip: If your ingredient is fried in oil or boiled in salt, it is important to include the specific oil or salt in your recipes ingredient list and tag it with the same cooking method as the ingredients cooked.
7. Input the ingredient cost to calculate the cost of your recipe batch and servings. Costs are entered manually in the box provided. Once you tag an ingredient with a cost, this amount is recalled each time you use the ingredient automatically.

Pro Tip: Generate a table showing all of your ingredients and costs from Start > Ingredient Costs
8. Repeat steps 3-7 for each ingredient.

9. Scroll up the page to the food labelling section and enter the number of portions this recipe serves, ‘per serving’ label data will then be generated:


10. 
Input any other data on the recipe level in the ‘Modifiers’ box, such as recipe storage, weight change factors, or profit margin & tax to calculate RRP of recipes and various portions.



Pro Tip: If you intend to report nutrient values per 100g, or with reference to any unit of weight (e.g.food for label), it is important to account for weight change on cooking by either the weight yield of your recipe, or entering an appropriate weight change/ yield factor in the boxes provided. However, if you are simply reporting nutritional values 'per serving' (e.g calories on  menus initiative) it is not necessary to apply a weight change factor, but the weight of the serving must not be referenced. 
11. Add products/portion sizes under the ‘portions/Pack sizes heading’. If the number of servings the recipe yields is specified, a default of ‘1 serving’ will appear automatically. This cannot be deleted but can be edited.
Additional fields
Product code/Barcode

(Only visible on accounts with the label maker, digital menus or publishing panel enabled) 

Enter a product code and barcode or else click on the round arrows to automatically generate codes. Codes can be used as keywords in the food/recipe search bar.


Servings per pack and net pack weight

(Only visible on accounts with the label maker, digital menus or publishing panel enabled) 

Specify the number of servings in each product pack and the net weight of the pack. 

Costings and sale price

(Only visible on accounts with costings enabled) 

If costings are enabled and entered for the recipe ingredients, Nutritics works out the cost of the portion and the recommended retail price. Enter a sale price to appear on labels, menus etc.

Ingredient costs must be entered for the portion cost and RRP to be calculated. Nutritics will incorporate the profit margin and tax rate you set in the modifiers box of the recipe workspace when calculating the cost and RRP.


 Toggle on/off

(Only visible on accounts with the publishing panel) 

Toggling a portion ‘off’ means that product will not be published to your database, but this product will still be available for you to use throughout your own account e.g. to create labels, menus, as a sub recipe.


12. Add any cooking instructions and notes for your recipe in the text entry box, or photos to illustrate key steps of the preparation process


13. Scroll to the allergens & properties section. Check the allergen information indicated is appropriate for your specific ingredients. The allergens presented are specific to your region. The region can be changed under the ‘food labelling’ section by clicking on the dropdown. 

If required you can click on ‘automatic allergens’ to toggle this off. This will allow you to tag additional allergens and change the ‘May Contains’ indicators to ‘Unspecified’ or ‘Contains’ as required (right-click an allergen to toggle the context menu).

The properties along the top e.g. is a liquid, vegetarian, vegan, halal etc. are customisable and can be toggled on and off by clicking on them. 

14. Scroll up to the top of the page and add a photo to your recipe if desired.

15. Under the grouping and sharing heading, recipes can be categorised into groups for easy data organisation and shared to other users. click on '+add group' to create a new group. Click on a group name to add a recipe to that group.
Recipe groups can be viewed by clicking on the 'my recipes' tabs and then hovering over the arrow beside this tab.
Alternatively, you can click on 'My recipe groups' in the Nutritics explorer.

16. Use the Export button or Menu > Output tools to publish your recipe to various outputs

Creating a Diet & Activity Log

WATCH THE VIDEO:
https://www.youtube.com/embed/rBCoRSXg_bM


Pro Tip:  You can generate a professional food & exercise diary from within the software to print or email to your client.  Navigate to Menu > Output tools and click the ‘Generate’ tab to access the forms. Enter the number of days you require in the box in panel 3 then click the go button.
To create a diet or exercise log, create or set up a new client, then in the panel that opens, click the + button under the 'Logs' heading. This will take you to the log entry screen below:


1. Title your log

2. Choose the log type, either meal by meal, or day by day logging

3. Click a meal collector*– Breakfast, Lunch, Dinner or Snack, that you wish to log first

4. Search for foods and recipes in the food search box at the top left of the screen (hotkey F3)

5. Click a food from the results to review it before entering it to your log

6. If satisfied with the selection, add it to your log by clicking the blue 'Insert' button

7. Clicking the white cell will open a popup box with built in portion size suggestions to choose from, you can also type any quantity in this box in grams

8. The diary is set up like an excel spreadsheet, so you can add a food to multiple days or meals by clicking the corresponding cell row, without having to search for the item each time

9. Repeat steps 3-6 until all foods have been added

10. Toggle between a food log and an exercise log using the 'food' and 'activity' buttons at the top of the log. Please note that the Activity Log tab is not enabled on all account types, but you may add it on from Menu>Upgrade/Downgrade.


*Collectors are meal name slots – Enable more meal slots from Menu > Settings > preferences


Pro Tip: Flexible data points known as 'custom fields'can be tagged to diet log data. Examples of custom field data, includes meal time, location, mood, food cost, brand information or custom nutrient parameters. Please see the section on the 'Research Edition' for more information on how to set up and use custom fields.

Supplier Portal

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You can update and manage your products via the supplier portal. When you log into your secure portal, you will see your existing foods or recipes can be viewed on the left hand side. 

To add a new product to your supplier portal, click the start button located in the top left corner of the screen. This will open the start menu. Click on ‘New food’ to add a new product to your database. You can add data from a products nutrition label, or from other sources (laboratory analysis or specification sheets). For this example, we are going to add label data. 


First, name the product and provide an optional description. These also act as search terms when looking for the product later. Next, choose a category for the product from the options presented. The category chosen will determine the cooking methods available if the product is used in a recipe. Add the key nutrients that appear on the product's label. The label format will default to the labelling standards and requirements of the region set in your account. This can be changed via the black drop down arrow. If your product is a liquid, you can enter the nutritional information in mls by clicking the black drop down arrow.
 

Click ‘show extended nutrients’ to enter any other details such as fat subcomponents (such as mono or poly unsaturated) or micronutrient information. Click ‘submit label values’ when finished. If you chose to enter the nutrition information from ‘other sources’, the database values will be stored as entered and will also be converted to labelling standards. 

Once the nutrient information has been submitted, you will be required to add some other mandatory pieces of information before you can publish your product to your database. By scrolling to the publishing panel, you will see what is required. 


The mandatory information will be flagged in orange and will include product name, category, ingredient list, at least one portion or pack size and its’ unique code. To add or update any of these fields, you can click on the fix this button and you will be brought to the appropriate section. Additional but not mandatory information will be flagged with a blue exclamation mark eg. cover photos. 

To add the ingredient list for the product, click the fix this button and you’ll be directed to edit this in the appropriate section. The ingredient list can be typed in or copied and pasted from another source. You can choose to bold any allergens or click ‘scan for allergens’ before clicking update. If any allergens have been flagged, you will be asked to approve them in order to proceed. 

The allergens detected are specific to your region. The region can be changed under the ‘food labelling’ section by clicking on the dropdown. 

You can change how the allergens are formatted by going to the menu by clicking on the cog icon in the top right corner of the screen > settings > preferences > scroll to the advanced section and choose your preference from the dropdown beside ‘Ingredient list allergen format’.



 Allergens in the ingredient list will be flagged in the allergen tiles automatically.



Now when we return to the publishing panel and click re-check, the only outstanding piece of information is a product / portion size and its unique code. Clicking 'fix this' will allow you to add  product names or portion sizes (eg. small, medium , large or 150g, 500g, 750g), their unique codes and images. 
When all of the mandatory information has been added, the re-check button will update to a publish button. Clicking this button will publish the food to your database. Once a product has been published, it will be available to your customers to search, view and use. 


All the foods published to your database are stored in the ‘my foods’ tab. You can make any edits or updates to a published product by updating the appropriate section and re-publishing. However if the product has been reformulated and has different nutrition or allergen information, you will be required to publish this food with a different product code. 


Creating a Food Label

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Nutritics label maker can be accessed from any recipe by clicking Export > Label Maker. This enables the production of EU, NLEA, FSANZ complaint food labels and Nutrition Information Panels (NIP). If the label maker is not available on your account, it is available as an add-on from Menu > Add Features


Label Templates:

Clicking Export > Label Maker, will open the pre-built label templates which you can apply to your label instantly. Alternatively, you can build a custom label by clicking the option to ‘Start from Scratch’ at the top right of the panel. Once you have created a label, this can be saved as a template to be applied to your other recipes from the templates / settings button (grey sliders) to the left of the export button.

The label maker is set up in a series of side-by-side panels, similar to the main Nutritics interface.



Panel 1: Label List (for this recipe)

Panel 2: Label Elements

Panel 3: Editing Panel

Panel 4: Label Preview


To modify the label, simply click on one of the elements from the list in panel 2, to expand that section in the adjacent editing panel. Click the 'on' toggle to activate this content to start editing. Panel 4 on the right shows a live preview of the final label design.

Country of Origin Labelling

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Nutritics supports the creation of food labels that are compliant with the labelling rules laid out by Food Standards Australia New Zealand (FSANZ). This includes the provision of a country of origin on food labels. 

Learn more about our labelling package and sign up for your free trial here!

Country of Origin should be tagged on each of your recipe ingredients in Nutritics. 

There are a few ways to do this:

Method 1 - Tagging on an ingredient level 
Open an ingredient and navigate to the ‘custom fields’ box under the food labelling heading. Click ‘+new’ under the country of origin heading and select the country that you would like to tag e.g. Australia. Type the percentage of the ingredient that originates from that country into the free text box. This information must be made available by the manufacturer or supplier. Once added, this data is maintained and calculated wherever the ingredient is used in Nutritics.


Method 2 - Tagging during the recipe development phase 
To begin, create a new recipe by clicking start > new recipe, or open and existing recipe. Add an ingredient to the recipe or use an existing ingredient. Click on the quantity box to the right of the ingredient name and open the ‘custom fields’ tab. 

Here you can enter fields such as Country of Origin. Click ‘+new’ beside the country of origin heading to add a new country.  


If custom data has already been tagged on an ingredient level (as in method 1), this data will be visible here. 



Once the Country of Origin has been added for each ingredient, you can use Nutritics Label Maker to produce compliant Country of Origin graphics automatically, as well as a Health Star Ratings, Nutrition Information Panels, and much more. 

To export your label to the label maker click the ‘export to’ button in the top right corner of the recipe workspace and


To produce the Country of Origin label, click the origin element, ensuring that your label format is set to FSANZ, then click the toggle switch to activate.



Next, choose the format type that suits your product. 



The Standard mark with 3 components includes a kangaroo logo, a barchart and explanatory text. This type is for products made, grown or produced in Australia using Australian Ingredients. 



The 2 component label is for imported products, and so does not include the kangaroo logo. This option should be used on imported products that are packed in Australia, or contain Australian Ingredients. Note that the bar chart and percentage value are calculated automatically from your recipe ingredient information for both the 2 and 3 component labels. 



You can alternatively just set a custom percentage using the ticker if you have this information from elsewhere. Additional custom text statements can also be added to the 2 and 3 component labels in the text box and the label can be set to vertical layout if desired. 



Other imported products that do not use Australian ingredients or packing should use the 1 component, Origin Statement label.


Creating a Menu

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Recipes and foods can be organised into menus and cost assessed in the foodservice version of Nutritics or with the foodservice add-on pack. After a menu is created, there are a number of display options available for use, including a digital interactive menu, a printable allergen & calorie summary report, and full menu cycle overview report. To create any of these reports, a menu must first be produced:


1. Click ‘Start’ then ‘New Menu’ to start creating a menu or menu cycle. Alternatively, click the folder icon below the food search box, then click 'My Menus' > 'New Menu' to create a new menu












2. Enter a name for your menu, for example, Monday's Menu, á la carte, Early Bird, Weekend Specials etc.

3. Click ‘New Group’ to add a heading to your menu (e.g. soups, sandwiches, entrees)










4. Drag and drop recipes, foods or food/recipe groups onto your menu (or use the insert button)










Pro Tip: Switch the workspace view between the tile and list mode by clicking the toggle in the bottom right of the screen. 

5Select the recipe portions that should appear on the menu from the dropdown











6. Rearrange groups or menu items by dragging and dropping













7. Click ‘Choose Monitors’ from the top toolbar to customise the detail that is available on display






8. Click the digital menu button in the top toolbar to preview your menu in digital format (top picture below) or click the paper menu to generate an allergen and calorie summary sheet (bottom picture below):


Menu settings

Menu settings are accessed by clicking on the grey slider icon in the top right corner of the menu workspace. 

Within the settings menu, there are several tabs that allow for the customisation of the menu

Display tab 
Choose the information to be displayed on paper and digital menus e.g. menu item prices, calories and allergen information, an ingredient list and front and back of pack nutrition information. 

Choose the look of the menu e.g. apply a light or dark theme and select how many menu items or ‘tiles’ are displayed in each line. 

Enter a disclaimer to be displayed on all menu items. 

Interactivity tab 
Choose how customers can interact with the menu.

Interactive mode allows customers to scroll through the menu and click on menu items for more information/ordering purposes and is recommended where menus are being displayed on touchscreens. Untick this option is your menu will be displayed on a digital display or TV that is not a touchscreen. 

Tick ‘Allow users to go back to the list of menus’ to allow customers to exit the current menu they are viewing and browse all published menus e.g. you might want to allow your customer to exit the bar menu and look at the restaurant menu. 


Tick ‘The screen resets to the list of menus’ and the menu will return to the list of published menus after a period of inactivity. 

Enable a ‘featured items’ screensaver and menu items will flash on screen when the menu is left idle. 


Ordering tab 
For more information please see our separate guide on meal ordering here.

Publishing tab 
Menus can be made live from the publishing tab using the drop-down. 

Choose if the menu is published immediately or schedule a date and time for the menus to go live. 

Live menus have an orange circle beside the menu title in the Nutritics explorer and on the the digital button in the menu workspace. 

Click on the digital button to preview your digital menu.

Sharing tab
Choose how the menu will be accessed by customers in the ‘sharing’ tab. 

Libro is an app designed to track diet, exercise and lifestyle goals. Libro users log their diet and exercise on the app and receive analysis reports and feedback from their nutrition professional directly to their phone. Publish menus to Libro to allow Libro users to browse the menu on their smartphone.

Tick 'enable sharing' and copy and paste the menu URL to display the menu on a website, on a tablet or other displays; embed the menu on a website using the code provided or display the QR code online or at an outlet for customers to scan. 

Save as template 
Menu settings can be saved as a template and applied to other menus. Click ‘save as’, name your template and the template will be saved for reuse. 

To apply a template, click on the template name and select apply. Right-click on the template name to set it as the default menu layout, to update the template or to rename or delete the template. 

Accessing the Licence Management Platform

WATCH THE VIDEO:
https://www.youtube.com/embed/dIFcH8cwNpY


The licence management platform allows you to view, add, and manage licences under your organisation. The platform is accessible from Menu>Manage Users for elected administrators. The number of licences allocated and used are shown at the top right of the panel. Note that you may activate an account for multiple years, and only one licence will be used.





Research Edition Overview

WATCH THE VIDEO:
https://www.youtube.com/embed/141Kk4G96p8


Nutritics for Research has a number of additional features which are useful for performing large scale project and population based investigations. See the video above for an overview of these features. Please note, this tutorial assumes you are familiar with the standard version of Nutritics.  

Beginner's Guide to Using Libro

In the short video below you will learn how to:

For more detailed tutorials, please check out the rest of the Libro section of our support center.

WATCH THE VIDEO:
https://www.youtube.com/embed/DtdRh3Z9FVM

Creating a Meal Plan

WATCH THE VIDEO:
https://www.youtube.com/embed/1398iohHDQ0

Nutritics meal plan creator enables creation of custom eating plans to suit your client’s health or performance based goals. To create a meal plan, select a client (or set up a new client) and click the plus button on the meal plan panel. 

Alternatively, go to the start menu and click 'new meal plan'.

Meal Plans can be created from scratch, or you can reuse a previously created meal plan and attach it to a new client. Select the preferred option, and the meal plan creator screen will open:

Adding foods and recipes:

To begin creating the meal plan, search for a food in the food search box at the top left of the screen and insert it into your meal plan. Enter a name for the meal and a quantity and measure (optional) for each food. You can also rename the food to a more ‘client friendly’ name by clicking on it and typing a new name. As you work, you will see nutrient totals for both the meal and the overall meal plan:

To add a new meal to the meal plan, click the '+Add meal' button. Once clicked, any new foods added will be entered to the newest meal created. Continue adding meals and foods until you are satisfied with the meal plan.

Previously created recipes can also be used in a meal plan. Simply search as normal and look for the icon indicating a recipe - use the ‘My foods & recipes’ tab to filters the search results to only display items you have created:

You can also browse recipes in the ‘My Recipes’ tab or filter your recipe list in groups from the small arrow beside the ‘My Recipes’ tab:

After clicking the ‘insert’ button on a recipe, you will be asked if you want to import all ingredients from the recipe. Selecting no will import the recipe name only (as a single row on the meal plan) with the nutrient totals. Selecting yes will import all the ingredients with their individual nutrient breakdown.

Once a recipe has been added to a meal plan you can specify how many servings of the recipe you want to be included in the meal plan.

You can also choose to include any cooking instructions that have been added on the recipe level in your meal plan reports.

Syncing recipes in a meal plan:

When you add a recipe to a meal plan, it’s like taking a snapshot of that recipe. If you make changes to a recipe and would like these changes to be reflected in a meal plan, click on the sync button to the right of the recipe name.

The sync button will pull through the latest version of that recipe to your meal plan.

If you do not sync a recipe in a meal plan, it will remain unchanged. This means that one recipe can be tweaked and reused multiple times based on your client's requirements.

Why not check out our guides on nutrient monitors and rearranging foods and meals in a meal plan next?

Adding an Individual Food to the Database

WATCH THE VIDEO:
https://www.youtube.com/embed/fUL4rSqtSw4

An unlimited number of new foods, products, and supplements can be user added to Nutritics from label data, International food tables, or from laboratory analysed values.

Pro Tip:  Most of the foods in Nutritics are ‘average samples’ from multiple samples or brands. Thus when searching for products, it is often suitable to simply use an existing ‘best match’ food from the Nutritics database. Just be aware that the allergen information may not be specific to your branded product. 

Adding an individual food:

1. To add a food, click the Start button at the top left of the screen and select the ‘New Food’ option. 


2. Specify if your food data is from a product label or other data source, such as lab analysed values or an International Food Composition Database


Pro Tip: In order to include vitamin and mineral values, which are not usually available on manufacturer’s food labels, you can import the nutrition from a ‘best match’ food in the database. To do this, search for a similar food in the database and click ‘insert’ after step 1 above.  You can then update and edit as per the steps below (alternatively, search for a food and right click it to duplicate and start editing the values)

3. Choose the best fit category for your food from the options presented


4. Title the food and provide a description with any additional information (for example, manufacturer, data source, flavour, searchable keywords or any other background information)


5. Check if the label/data is presented per 100g of product - adjust the box as necessary


6. Fill in the label data exactly as presented on the label, additional nutrients may be added by clicking show extended nutrients

7. Click the submit button to add the food – the system will automatically check for any input errors before showing the complete food workspace

8. Next, add the allergen information for the food. The allergens detected are specific to your region. The region can be changed under the ‘food labelling’ section by clicking on the dropdown.

To add allergen information, add the ingredient list for the product by clicking the pencil icon in the ingredient list section.

Type in the ingredient list or copy and past it from another source.

 Specify if the food is a single ingredient item e.g. olive oil
 Click ‘scan for allergens’.
Any detected allergens will be highlighted. 

You can change how the allergens are formatted by going to the menu by clicking on the cog icon in the top right corner of the screen > settings > preferences > scroll to the advanced section and choose your preference from the dropdown beside ‘Ingredient list allergen format’.
If any allergens have been flagged, you will be asked to approve them in order to proceed. 
Allergens in the ingredient list will be flagged in the allergen tiles automatically.

9. Scroll up to add optional information such as a food photograph, the food cost and to add the food to groups.

Food groups can be accessed in the Nutritics Content Explorer -

And by clicking on the ‘my foods’ tab and hovering over the arrow that appears. 

10. Add food-specific custom fields (eg. shelf life, origin, storage instructions) in the modifiers box.

11. Scroll down to the portion/pack sizes section to add portion size information. These portions will be available to choose from when adding this food to a recipe etc. later on.

12.  The notes section is a free text box and files e.g. a product spec sheet, can be attached to here. 


13. All data is saved automatically with each action and all foods added to your account are added to the ‘My Foods’ tab of the Nutritics Explorer.

New food - Adding an Individual Food to the Database

WATCH THE VIDEO:
https://www.youtube.com/embed/fUL4rSqtSw4

An unlimited number of new foods, products, and supplements can be user added to Nutritics from label data, International food tables, or from laboratory analysed values.

Pro Tip:  Most of the foods in Nutritics are ‘average samples’ from multiple samples or brands. Thus when searching for products, it is often suitable to simply use an existing ‘best match’ food from the Nutritics database. Just be aware that the allergen information may not be specific to your branded product. 


Adding an individual food:

1. To add a food, click the Start button at the top left of the screen and select the ‘New Food’ option. 


2. Specify if your food data is from a product label or other data source, such as lab analysed values or an International Food Composition Database


Pro Tip: In order to include vitamin and mineral values, which are not usually available on manufacturer’s food labels, you can import the nutrition from a ‘best match’ food in the database. To do this, search for a similar food in the database and click ‘insert’ after step 1 above.  You can then update and edit as per the steps below (alternatively, search for a food and right click it to duplicate and start editing the values)


3. Choose the best fit category for your food from the options presented


4. Title the food and provide a description with any additional information (for example, manufacturer, data source, flavour, searchable keywords or any other background information)


5. Check if the label/data is presented per 100g of product - adjust the box

 as necessary

6. Fill in the label data exactly as presented on the label, additional nutrients may be added by clicking 

7. Click the submit button to add the food – the system will automatically check for any input errors before showing the complete food workspace

8. Add optional information such as a food photograph, food specific custom fields (eg. shelf life, origin, stoage instructions), allergens, notes and portion size information

9. All data is saved automatically with each action


Libro programs - Guide for Nutrition Professionals

Nutritics programs enable you to plan and schedule content for delivery to your clients via their own smartphones. Programs are built from a series of items delivered across multiple days or even months. These will appear as a checklist in Libro for your clients to complete each day.

WATCH THE VIDEO:
https://www.youtube.com/embed/5ylDHSztvtk

Program Setup:

  1. Click Start > New Program. Programs are also accessible from the Nutritics Explorer (the folder icon beside ‘My Foods’)

  2. Define a Master Profile in the popup box. The Master Profile should be as broad as possible, but still be specific to the target audience for your program. Additional sub-profiles can be setup under the Master later to enable alternate programming pathways for different groups or individuals (e.g. Males / females, age groups, or based on client categorisation).


  3. Name the program, and set the number of days it will run for using the +/- ticker, or by typing the days. Additional days can be added later, even after the program has commenced.

  4. Click the wrench icon to define the trackers and permissions for the program:

Trackers:

Specify which nutrients, exercises and other tracking monitors should be active by default on this program

Meal collector slots:

Specify which meals are available on the clients phone, specific to the program

Fixed Start Date:

If your program is bound to calendar dates and events (eg. when managing sports teams or research project groups), this option should be selected, and a start date input. All clients on the program will then receive the same content on the same days. Any client added late to the program will join in with the group (and miss the previous days of the program)

If the program is not bound to a specific start date (as per the default setting), then clients that are added to the program will always receive day 1, and progress sequentially through the program without missing any days.

Other Options:

Blind Mode – Nutritional information and reports are hidden from the client

Client Diet Trackers – Specify if the user may add nutrition-type trackers that are not part of the program

Client activity Trackers – Specify if the user may add activity-type trackers that are not part of the program

Client Health Trackers - Specify if the user may add other health related trackers such as sleep, blood pressure, that are not part of the program (these trackers are planned for Q2 2019)

Require Micros – Disable sources of data that are known to be missing vitamins and minerals (typically branded food items which have label nutrients only)


Adding content to a program:

After setting up the program parameters click ‘New Item’ at the bottom of any day tile.


This will present various item types which can be added to the program:


Headings – provide structure to the program by grouping similar items together (e.g. a series of foods for a meal, or series of exercises within a gym program)

Exercise – specify an exercise with steps or video instruction

Meals – select a food or recipe from your Nutritics account for the program

Meeting – schedule an appointment with your client, in person or call / video call.

Give your call a title, select the meeting type. If the meeting is a video call, add in the meeting URL so your client can join the call from Libro.

Article – provide an article or presentation for your client to read

Form – request that your client completes an online form

Video – provide a video for your client to watch

Notification – trigger a popup on your clients phone as a reminder


Pro tip: Using online URLs rather than uploading static files is great because you can freely change the form at any time in the future, and you don’t need to update the URL or make any changes to your program.

Adding pathways / clients:

Pathways allow you to create a different journey for different groups of people.


Click on 'new pathway' in the pathway box to create a new pathway. For example, you might have a master profile for renal patients, and then 2 different pathways depending on if they are male or female.


You can switch between the master profile and the new pathways by clicking on them in the pathways box. Any program items created in the master profile will be visible in the new pathways, shown in grey (these can be hidden if needed by clicking on the item). Items added within a pathway will only be visible in that pathway (not the master pathway) and are shown in blue.











Once you have created all your pathways, you can assign programs to clients. You can do this by opening the program you would like to share and navigating to the drop down menu at the top of the screen.






Click 'add a client' to assign that program to a client. 
You can toggle between the master program, and the client-specific program using the drop down menu.








To start a client's program, open the program (making sure the client's name is shown in the drop down) and click 'start'.

How to Create and Analyse a Recipe


WATCH THE VIDEO:
https://www.youtube.com/embed/Od7TQkeQyNg

Nutritics recipe creator can be used to combine foods from the database into a new recipe entry. Recipes can be used in diet logs, meal plans or combined with other recipes to make full meals quickly and easily. Nutritics Foodservice edition includes a cost analysis system for recipes, as well as a menu cycle builder and product reformulation engine, which makes ingredient suggestions on how to improve the nutritional profile of a dish. Recipes can also be used for the production of Nutrition Labels, digital menu board displays and allergen reports.

There are a few top tips you should know before getting started:

Recipe Analysis – Step by Step

1. 
To open the recipe creator, click the ‘Start’ button, then click ‘New ‘recipe’:

2. 
Enter a title for your recipe and optional description (useful for recipe source, web link, searchable keywords etc)




3. Search for ingredients using the search box at the top left of the screen , click the insert button to add the food to your recipe: 


Pro Tip: It is best to enter the ingredients in their prepared 'ready to cook' form.
4. Click the ‘Quantity’ box to open the portion entry box. Choose one of the portion size options suggested or enter your ingredient weight directly in any unit):



5. Add any custom fields you wish to tag to the ingredient such as country of origin, shelf life or storage instructions from the custom fields setting




6. Apply a cooking method as appropriate in the ‘Method’ drop down box to account for vitamin and mineral losses on cooking, as well as fat absorption, and salt absorption. This should only be applied if your ingredients are entered as raw (or applied to cooked ingredient where they have a second cooking method or process)


Pro Tip: If your ingredient is fried in oil or boiled in salt, it is important to include the specific oil or salt in your recipes ingredient list and tag it with the same cooking method as the ingredients cooked.
7. Input the ingredient cost to calculate the cost of your recipe batch and servings. Costs are entered manually in the box provided. Once you tag an ingredient with a cost, this amount is recalled each time you use the ingredient automatically
Pro Tip: Generate a table showing all of your ingredients and costs from Menu>Output>Tools>Ingredient Costs
8. Repeat steps 3-7 for each ingredient.

9. Scroll up the page to the food labelling section and enter the number of portions this recipe serves, ‘per serving’ label data will then be generated:


10. 
Input any other data on the recipe level in the ‘Modifiers’ box, such as recipe storage, weight change factors, or profit margin & tax to calculate RRP of recipes and various portions.



Pro Tip: If you intend to report nutrient values per 100g, or with reference to any unit of weight (e.g.food for label), it is important to account for weight change on cooking by either either the weight yield of your recipe, or entering an appropriate weight change / yield factor in the boxes provided. However, if you are simply reporting nutritional values 'per serving' (e.g calories on  menus initiative) it is not necessary to apply a weight change factor, but the weight of the serving must not be referenced. 
11. Add up to 5 portion size options in the box provided at the bottom of the screen, or type desired calories in the Kcal box and the portion weight will be calculated.  Product barcodes may also be added here for use in the label maker or in API integrations. 
  


12. Add any cooking instructions and notes for your recipe in the text entry box, or photos to illustrate key steps of the preparation process

13. Scroll up the page to double check the allergen information indicated is appropriate for your specific ingredients, and change the ‘May Contains’ indicators to ‘Unspecified’ or ‘Contains’ as required (right click an allergen to toggle the context menu)

14. Scroll up to the top of the page and add a photo to your recipe if desired.

15. 
Use the Export button or Menu > Output tools to publish your recipe to various outputs

How to Create and Analyse a Recipe


WATCH THE VIDEO:
https://www.youtube.com/embed/Od7TQkeQyNg

Nutritics recipe creator can be used to combine foods from the database into a new recipe entry. Recipes can be used in diet logs, meal plans or combined with other recipes to make full meals quickly and easily. Nutritics Foodservice edition includes a cost analysis system for recipes, as well as a menu cycle builder and product reformulation engine, which makes ingredient suggestions on how to improve the nutritional profile of a dish. Recipes can also be used for the production of Nutrition Labels, digital menu board displays and allergen reports.

There are a few top tips you should know before getting started:
Split your recipes into sub recipes, one for each 'pot' or cooking method. 

Analyse base sauces, sides, and multi-purpose / batch recipes first.

Enter all ingredients as raw, with the exception of deep fried items and grilled fatty meats.

When possible, weigh ingredients in their prepared form (skin, stones, bone waste removed).

Follow the on screen prompts that appear in the lower right corner of the screen as you log.

As you enter ingredients, the nutrition & allergen information will update in real time.

All changes are saved automatically, except the recipe photo, which must be saved after editing.

Recipe Analysis – Step by Step

1. 
To open the recipe creator, click the ‘Start’ button, then click ‘New ‘recipe’:

2. 
Enter a title for your recipe and optional description (useful for recipe source, web link, searchable keywords etc)




3. Search for ingredients using the search box at the top left of the screen , click the insert button to add the food to your recipe: 


Pro Tip: It is best to enter the ingredients in their prepared 'ready to cook' form.
4. Click the ‘Quantity’ box to open the portion entry box. Choose one of the portion size options suggested or enter your ingredient weight directly in any unit):



5. Add any custom fields you wish to tag to the ingredient such as country of origin, shelf life or storage instructions from the custom fields setting




6. Apply a cooking method as appropriate in the ‘Method’ drop down box to account for vitamin and mineral losses on cooking, as well as fat absorption, and salt absorption. This should only be applied if your ingredients are entered as raw (or applied to cooked ingredient where they have a second cooking method or process)


Pro Tip: If your ingredient is fried in oil or boiled in salt, it is important to include the specific oil or salt in your recipes ingredient list and tag it with the same cooking method as the ingredients cooked.
7. Input the ingredient cost to calculate the cost of your recipe batch and servings. Costs are entered manually in the box provided. Once you tag an ingredient with a cost, this amount is recalled each time you use the ingredient automatically.

Pro Tip: Generate a table showing all of your ingredients and costs from Start > Ingredient Costs
8. Repeat steps 3-7 for each ingredient.

9. Scroll up the page to the food labelling section and enter the number of portions this recipe serves, ‘per serving’ label data will then be generated:


10. 
Input any other data on the recipe level in the ‘Modifiers’ box, such as recipe storage, weight change factors, or profit margin & tax to calculate RRP of recipes and various portions.



Pro Tip: If you intend to report nutrient values per 100g, or with reference to any unit of weight (e.g.food for label), it is important to account for weight change on cooking by either the weight yield of your recipe, or entering an appropriate weight change/ yield factor in the boxes provided. However, if you are simply reporting nutritional values 'per serving' (e.g calories on  menus initiative) it is not necessary to apply a weight change factor, but the weight of the serving must not be referenced. 
11. Add products/portion sizes under the ‘portions/Pack sizes heading’. If the number of servings the recipe yields is specified, a default of ‘1 serving’ will appear automatically. This cannot be deleted but can be edited.
Additional fields
Product code/Barcode

(Only visible on accounts with the label maker, digital menus or publishing panel enabled) 

Enter a product code and barcode or else click on the round arrows to automatically generate codes. Codes can be used as keywords in the food/recipe search bar.


Servings per pack and net pack weight

(Only visible on accounts with the label maker, digital menus or publishing panel enabled) 

Specify the number of servings in each product pack and the net weight of the pack. 

Costings and sale price

(Only visible on accounts with costings enabled) 

If costings are enabled and entered for the recipe ingredients, Nutritics works out the cost of the portion and the recommended retail price. Enter a sale price to appear on labels, menus etc.

Ingredient costs must be entered for the portion cost and RRP to be calculated. Nutritics will incorporate the profit margin and tax rate you set in the modifiers box of the recipe workspace when calculating the cost and RRP.


 Toggle on/off

(Only visible on accounts with the publishing panel) 

Toggling a portion ‘off’ means that product will not be published to your database, but this product will still be available for you to use throughout your own account e.g. to create labels, menus, as a sub recipe.


12. Add any cooking instructions and notes for your recipe in the text entry box, or photos to illustrate key steps of the preparation process


13. Scroll to the allergens & properties section. Check the allergen information indicated is appropriate for your specific ingredients. The allergens presented are specific to your region. The region can be changed under the ‘food labelling’ section by clicking on the dropdown. 

If required you can click on ‘automatic allergens’ to toggle this off. This will allow you to tag additional allergens and change the ‘May Contains’ indicators to ‘Unspecified’ or ‘Contains’ as required (right-click an allergen to toggle the context menu).

The properties along the top e.g. is a liquid, vegetarian, vegan, halal etc. are customisable and can be toggled on and off by clicking on them. 

14. Scroll up to the top of the page and add a photo to your recipe if desired.

15. Under the grouping and sharing heading, recipes can be categorised into groups for easy data organisation and shared to other users. click on '+add group' to create a new group. Click on a group name to add a recipe to that group.
Recipe groups can be viewed by clicking on the 'my recipes' tabs and then hovering over the arrow beside this tab.
Alternatively, you can click on 'My recipe groups' in the Nutritics explorer.

16. Use the Export button or Menu > Output tools to publish your recipe to various outputs

Food Comparison

You can compare up to 6 foods or recipes at a time against EU, FDA and FSANZ Reference Intakes. Right click on a food from the search results and click the compare option from the context menu. Repeat for all foods you wish to compare.


Sharing and Collaboration

Clients, recipes, and foods can be shared with other Nutritics users. Look for the sharing and collaborators feature, located both on the client set up panel, and on your foods and recipe workspaces, just below the pie chart at the top of the screen.


Type a Nutritics username or email address to enable sharing with the user. If your licences are part of an organisation or group, you will see all users of the organisation when you click ‘add user’. You can also choose to share with all account holders within the organisation. You will have the option to share with read only or read & write privileges after adding a collaborator. Items that are shared with you have an inbound arrow indicated in red, and a yellow bar within the record / workspace will be shown:



Items that you are sharing with other users are indicated  with an out bound arrow on the record icon:


Waste Calculator

Waste can be accounted for in Nutritics at multiple levels. In the recipe workspace, if you go to your ingredient list and click to add an ingredient quantity, you will see the option to specify that the quantity ‘includes waste’.



Ticking ’includes waste’ presents 2 options, ‘Ingredient yield’ and ‘Production waste’.


 1. Ingredient yield %

This is the expected amount of usable ingredient left after the ingredient has been prepared (e.g. skin has been peeled, stones removed etc.)


For example, onions have a 90% yield after removal of the skin. If you pay for 1000g of onions, you will have 900g of usable product going in to your recipes (yet you pay for 1000g). So in this case, you would specify that the ingredient yield is 90%.


Most foods in Nutritics have a suggested yield % already that can be used, or custom values can be tagged onto foods.


To set the yield on an ingredient from the recipe workspace:

  1. Find the ingredient in the recipe ingredient list
  2. Click on the ingredient quantity
  3. Tick 'includes waste' 
  4. Tick 'ingredient yield' and click on the ‘ingredient yield’ percentage to edit the yield and the cost price of the ingredient.


If an ingredient yield is changed, this will automatically update any other recipes in which this ingredient is used.



Note: The % usable yield can also be set when inputting ingredient costs from the recipe workspace. 



Once an ingredient yield has been entered, the weight of the ingredient excluding waste will be shown in the description box to the right of the ingredient quantity.


The total recipe weight will update to reflect the weight of the ingredients excluding waste and the recipe’s nutritional information will update accordingly. 


The total cost of wasted material will be shown along with the total recipe cost and RRP under the recipe ingredients if costings are enabled on the account.


Percentage yield has also been added as a column on the food importer spreadsheet and the cost uploader spreadsheet for mass updates (accessed by going to the start menu < batch jobs if this feature is included in your plan).



2. Production waste: 

This accounts for waste that occurs due to the recipe production methods. This is an acceptable loss of usable material; for example, 2-3% of pancake batter may stick to the mixing bowl and utensils, or 70-80% of a marinade may be discarded after use.


To set the production waste on an ingredient from the recipe workspace: 

  1. Find the ingredient in the recipe ingredient list 
  2. Click on the ingredient quantity 
  3. Tick 'includes waste' 
  4. Tick 'production waste' and enter the waste value. Waste can be entered in grams e.g. if leftovers are weighed after production. If the gram weight of the wasted material is entered, Nutritics will work out the percentage waste and vice versa.

Similar to with the ingredient yield, specifying production waste will update the total recipe weight and the recipe’s nutritional information and costings will update accordingly.

Nutrient Losses and Gains

In Nutritics, nutrient losses and gains (NLG’s) are applied on the individual ingredient level in your recipe workspace by applying cooking methods to each ingredient.

Moisture losses are applied on the total recipe level in the modifiers box of the recipe workspace. 

 These factors will ensure that nutrient and weight changes on cooking are accounted for, giving you the most accurate calculations possible. See the table below for more information.



Recipe Cost Assessment

The recipe creator can calculate the cost per portion or cost per 100g for each recipe. To add ingredient costs, simply click on the ‘Cost’ box corresponding to each ingredient and enter the cost per unit of weight. You may use any variable of price and weight Eg. €5/10kg, or £3.10 per lb. Once you add a cost to one ingredient, there is no need to continue to enter the currency symbol for subsequent ingredients. Once an ingredient is tagged with a cost, this will be reflected throughout all of your recipes that use this ingredient. If you cannot see the cost column beside your recipe ingredients, it is not a standard feature on your account. It may be added from Menu > Upgrade/Downgrade or by contacting us if required.



Food outlets may also add their Gross Profit Margin and VAT rate on a recipe to calculate Recommended Retail Price. This may be added in the ‘Recipe Modifiers’ box below the pie chart. 


A table of all ingredient costs can be generated from Menu>Output Tools>Ingredient Costs Table. The costs table may be grouped by recipes, food category or alphabetical list of all ingredients. 

If you would like to read more about our cost calculator and how it could benefit your business, check out our blog.

Nutrition Optimisation

The nutritional content of your recipes is calculated in real time as ingredients are added. Move the mouse over the various label values to explore which foods are contributing most to a particular nutrient. You can then modify that ingredient to produce a more favourable nutrient profile.



Nutritics reformulation engine can also give specific recommendations on changes you can make to your ingredients to improve nutritional profile of your recipes. This powerful feature is available on our Premium and Enterprise packages only:





Recipe Scaling

Use the ‘Scale this Recipe’ function at the bottom of the recipe ingredients to calculate the stock required to produce a defined number of portions of a particular recipe. This can be particularly useful in catering and food manufacturing at volume and can effectively reduce waste from stock surplus.



Allergen Management

Allergens in Nutritics are specific to your region. The region can be changed under the ‘food labelling’ section by clicking on the dropdown.


In the recipe workspace, if required you can click on ‘automatic allergens’ to toggle this off. This will allow you to tag additional allergens and change the ‘May Contains’ indicators to ‘Unspecified’ or ‘Contains’ as required (right-click an allergen to toggle the context menu). 

The trigger food for an allergen may be identified in a recipe by moving the mouse over the specific allergen indicator. You can then right-click the food from your ingredient list to view or edit the food, or you can swap it out for an alternative ingredient to engineer the allergen out of your recipe entirely. 



Nutrition and Health Claims

Nutritics will automatically display all applicable nutrition claims that can be made for your recipe under Regulation (EC) No 1924/2006. Simply click on the indicators to apply the claim to your printed reports and labels. After a nutrition claim has been elected for use, the associated Health Claims for that nutrient are displayed, which can also be applied



Claims cannot be applied to recipes that are high in saturated fat, trans-fat, total sugars or salt. Claims such as ‘Reduced energy’, ‘Reduced Fat’ that require comparison across products are not available and should be consulted separately.


Nutrition & Health Claims are available on our premium and corporate packages only, or added from Menu > Add Features. Check our blog on nutrition claims and health claims for more background information, or refer to Regulation EC1924/2006



Recipe Cost Optimisation

The cost of each ingredient is listed beside the quantity box.  This is input initially by user (or uploaded in batch from excel). It is easy to identify high cost ingredients and dishes, and swap them out for more cost effective alternatives. The cost tables from Start > Ingredient Costs can also help identify your most expensive ingredients and recipes (available on food service packages or as an add-on).


Adding Recipes to a Diet Log

Recipes are searchable foods like any other food in the database. Simply search for the recipe as you would normally when searching for a food and they will appear within the result listing. Your personally created recipes are marked with an 'R' icon in the search results. It may be useful to use the ‘My Foods & Recipes’ search filter after running a search, to filter the result list to a specific category.


You can also browse and add recipes from the 'My recipes' tab below the food search box.

Once you have found the recipe, click on it and press the insert button, the same way you enter foods to a log. You will be given the option to customize a recipe after it has been entered to a log, which applies to this instance of the recipe only. If you wish to edit the base recipe, you can right click on it from the log, or open the original recipe and make edits.  


Adding an Individual Food to the Database

WATCH THE VIDEO:
https://www.youtube.com/embed/fUL4rSqtSw4

An unlimited number of new foods, products, and supplements can be user added to Nutritics from label data, International food tables, or from laboratory analysed values.

Pro Tip:  Most of the foods in Nutritics are ‘average samples’ from multiple samples or brands. Thus when searching for products, it is often suitable to simply use an existing ‘best match’ food from the Nutritics database. Just be aware that the allergen information may not be specific to your branded product. 

Adding an individual food:

1. To add a food, click the Start button at the top left of the screen and select the ‘New Food’ option. 


2. Specify if your food data is from a product label or other data source, such as lab analysed values or an International Food Composition Database


Pro Tip: In order to include vitamin and mineral values, which are not usually available on manufacturer’s food labels, you can import the nutrition from a ‘best match’ food in the database. To do this, search for a similar food in the database and click ‘insert’ after step 1 above.  You can then update and edit as per the steps below (alternatively, search for a food and right click it to duplicate and start editing the values)

3. Choose the best fit category for your food from the options presented


4. Title the food and provide a description with any additional information (for example, manufacturer, data source, flavour, searchable keywords or any other background information)


5. Check if the label/data is presented per 100g of product - adjust the box as necessary


6. Fill in the label data exactly as presented on the label, additional nutrients may be added by clicking show extended nutrients

7. Click the submit button to add the food – the system will automatically check for any input errors before showing the complete food workspace

8. Next, add the allergen information for the food. The allergens detected are specific to your region. The region can be changed under the ‘food labelling’ section by clicking on the dropdown.

To add allergen information, add the ingredient list for the product by clicking the pencil icon in the ingredient list section.

Type in the ingredient list or copy and past it from another source.

 Specify if the food is a single ingredient item e.g. olive oil
 Click ‘scan for allergens’.
Any detected allergens will be highlighted. 

You can change how the allergens are formatted by going to the menu by clicking on the cog icon in the top right corner of the screen > settings > preferences > scroll to the advanced section and choose your preference from the dropdown beside ‘Ingredient list allergen format’.
If any allergens have been flagged, you will be asked to approve them in order to proceed. 
Allergens in the ingredient list will be flagged in the allergen tiles automatically.

9. Scroll up to add optional information such as a food photograph, the food cost and to add the food to groups.

Food groups can be accessed in the Nutritics Content Explorer -

And by clicking on the ‘my foods’ tab and hovering over the arrow that appears. 

10. Add food-specific custom fields (eg. shelf life, origin, storage instructions) in the modifiers box.

11. Scroll down to the portion/pack sizes section to add portion size information. These portions will be available to choose from when adding this food to a recipe etc. later on.

12.  The notes section is a free text box and files e.g. a product spec sheet, can be attached to here. 


13. All data is saved automatically with each action and all foods added to your account are added to the ‘My Foods’ tab of the Nutritics Explorer.

New food - Adding an Individual Food to the Database

WATCH THE VIDEO:
https://www.youtube.com/embed/fUL4rSqtSw4

An unlimited number of new foods, products, and supplements can be user added to Nutritics from label data, International food tables, or from laboratory analysed values.

Pro Tip:  Most of the foods in Nutritics are ‘average samples’ from multiple samples or brands. Thus when searching for products, it is often suitable to simply use an existing ‘best match’ food from the Nutritics database. Just be aware that the allergen information may not be specific to your branded product. 


Adding an individual food:

1. To add a food, click the Start button at the top left of the screen and select the ‘New Food’ option. 


2. Specify if your food data is from a product label or other data source, such as lab analysed values or an International Food Composition Database


Pro Tip: In order to include vitamin and mineral values, which are not usually available on manufacturer’s food labels, you can import the nutrition from a ‘best match’ food in the database. To do this, search for a similar food in the database and click ‘insert’ after step 1 above.  You can then update and edit as per the steps below (alternatively, search for a food and right click it to duplicate and start editing the values)


3. Choose the best fit category for your food from the options presented


4. Title the food and provide a description with any additional information (for example, manufacturer, data source, flavour, searchable keywords or any other background information)


5. Check if the label/data is presented per 100g of product - adjust the box

 as necessary

6. Fill in the label data exactly as presented on the label, additional nutrients may be added by clicking 

7. Click the submit button to add the food – the system will automatically check for any input errors before showing the complete food workspace

8. Add optional information such as a food photograph, food specific custom fields (eg. shelf life, origin, stoage instructions), allergens, notes and portion size information

9. All data is saved automatically with each action


Adding Foods to the Database in Bulk


If you have many custom foods to add, (for example, if you are moving to Nutritics from another system) or if you wish to use an International or custom data table not available in Nutritics, these can be uploaded in bulk from an excel sheet using the 'Batch Jobs' option in the start menu. The template spreadsheet from the import section must first be downloaded and filled in with the data


Shopping Lists

Create and export shopping list from your recipes, meal plans or menus. 
Click on the start menu and select ‘shopping list’ under the input/output heading. 

Select the type of data to be exported to a shopping list by using the tabs along the top.

Any groups created in the Nutritics account will be visible and allow for easy filtering of data. Click on a group to expand it.


Tick any items to be included in the export. 

Specify the number of servings the shopping list should include. 

Select how the shopping list should be organised in the dropdown menu. 

  • Group by Food Category

This will group ingredients with the same category together under category headings e.g. fruits & vegetables or nuts & seeds. 

  • Group by Recipe

This will list your recipes in alphabetical order, with an ingredient list under each recipe heading. 

  • Ungrouped

This will list all ingredients in alphabetical order. 


If the costing feature is enabled on your account, ingredient costs can be added to the export by ticking 'include costs'.


Click on ‘preview’ to generate the shopping list. Shopping lists include food code column, the ingredient name, quantity and if applicable, the ingredient cost based on the quantity in the shopping list, cost per kg and waste costs. 

Creating a Menu

WATCH THE VIDEO:
https://www.youtube.com/embed/rvamr0gRFu0

Recipes and foods can be organised into menus and cost assessed in the foodservice version of Nutritics or with the foodservice add-on pack. After a menu is created, there are a number of display options available for use, including a digital interactive menu, a printable allergen & calorie summary report, and full menu cycle overview report. To create any of these reports, a menu must first be produced:


1. Click ‘Start’ then ‘New Menu’ to start creating a menu or menu cycle. Alternatively, click the folder icon below the food search box, then click 'My Menus' > 'New Menu' to create a new menu












2. Enter a name for your menu, for example, Monday's Menu, á la carte, Early Bird, Weekend Specials etc.

3. Click ‘New Group’ to add a heading to your menu (e.g. soups, sandwiches, entrees)










4. Drag and drop recipes, foods or food/recipe groups onto your menu (or use the insert button)










Pro Tip: Switch the workspace view between the tile and list mode by clicking the toggle in the bottom right of the screen. 

5Select the recipe portions that should appear on the menu from the dropdown











6. Rearrange groups or menu items by dragging and dropping













7. Click ‘Choose Monitors’ from the top toolbar to customise the detail that is available on display






8. Click the digital menu button in the top toolbar to preview your menu in digital format (top picture below) or click the paper menu to generate an allergen and calorie summary sheet (bottom picture below):


Menu settings

Menu settings are accessed by clicking on the grey slider icon in the top right corner of the menu workspace. 

Within the settings menu, there are several tabs that allow for the customisation of the menu

Display tab 
Choose the information to be displayed on paper and digital menus e.g. menu item prices, calories and allergen information, an ingredient list and front and back of pack nutrition information. 

Choose the look of the menu e.g. apply a light or dark theme and select how many menu items or ‘tiles’ are displayed in each line. 

Enter a disclaimer to be displayed on all menu items. 

Interactivity tab 
Choose how customers can interact with the menu.

Interactive mode allows customers to scroll through the menu and click on menu items for more information/ordering purposes and is recommended where menus are being displayed on touchscreens. Untick this option is your menu will be displayed on a digital display or TV that is not a touchscreen. 

Tick ‘Allow users to go back to the list of menus’ to allow customers to exit the current menu they are viewing and browse all published menus e.g. you might want to allow your customer to exit the bar menu and look at the restaurant menu. 


Tick ‘The screen resets to the list of menus’ and the menu will return to the list of published menus after a period of inactivity. 

Enable a ‘featured items’ screensaver and menu items will flash on screen when the menu is left idle. 


Ordering tab 
For more information please see our separate guide on meal ordering here.

Publishing tab 
Menus can be made live from the publishing tab using the drop-down. 

Choose if the menu is published immediately or schedule a date and time for the menus to go live. 

Live menus have an orange circle beside the menu title in the Nutritics explorer and on the the digital button in the menu workspace. 

Click on the digital button to preview your digital menu.

Sharing tab
Choose how the menu will be accessed by customers in the ‘sharing’ tab. 

Libro is an app designed to track diet, exercise and lifestyle goals. Libro users log their diet and exercise on the app and receive analysis reports and feedback from their nutrition professional directly to their phone. Publish menus to Libro to allow Libro users to browse the menu on their smartphone.

Tick 'enable sharing' and copy and paste the menu URL to display the menu on a website, on a tablet or other displays; embed the menu on a website using the code provided or display the QR code online or at an outlet for customers to scan. 

Save as template 
Menu settings can be saved as a template and applied to other menus. Click ‘save as’, name your template and the template will be saved for reuse. 

To apply a template, click on the template name and select apply. Right-click on the template name to set it as the default menu layout, to update the template or to rename or delete the template. 

Building a Menu Cycle


Multiple Menus can be grouped together to produce a full scheduled plan for any number of weeks. Click the ‘New Menu Cycle’ button at the bottom of My Menus. Existing Menus can now be added to this folder by dragging and dropping, or a new menu can be created, nestled within this cycle by clicking the +New Menu button.
Drag and drop menus within a menu cycle to rearrange the order they are in within in the folder.

A Meal Summary Report can subsequently be produced from a menu cycle. Right click the Menu Cycle name heading (Week 1 in the screenshot above) and click export to generate this report:


Pro Tip: If the same menu appears in mutliple Menu Cycles (eg. week 1, week 3 and week 5) it can be copied by holding the ctrl key while dragging it in to the new location, or assigned to mutliple cycles from the settings button at the top right of the My Menus workspace

Digital Menus





The Nutritics Digital Menu display is intended for use by Food Businesses, providing a front-of-house view where your customers can browse your menu and make better informed meal choices very efficiently without staff involvement. Click here to see a sample digital menu now designed for tablets and tvs. 
The digital menu is updated in real time as you make changes to your recipes, thus avoiding versioning issues associated with printed menus and allergen lists. They can be displayed on your own on-site tablets or TV’s, or they can be accessed on the customers own smartphone by scanning a unique QR code.

1. In order to create a digital display, you will first need to create a menu by following the steps in our guide on creating a menu. Your digital menu display is based on the content of your menus created during this step.

Pro Tip: It is a good idea to add photos to recipes that will be used on your customer facing digital menus. This will ensure there is a strong visual element to your menu

2. Once your menu is created, click the 'digital' button in the toolbar at the top of the page to preview how the digital menu will look.

3. Back in Nutritics, click the wrench icon from the toolbar at the top of the page to manage the display options and settings for the menu. A general disclaimer may also be added here which will be added to all customer facing menus within your Nutritics account.
 

4. Once satisfied, you are now ready to make the menu live. Click 'Publish this menu' to make it live or click the 'Digital' button in the top toolbar again to open your digital menu as the administrator.


5. Here you will see all your currently live published menus and all the inactive menus previously created. Menus can moved from live to inactive by drag and drop. Your customers won’t see menus in the ‘Other Menus’ section. 



Pro Tip:
Add a background image of your store or kitchen to give your digital menus display a more professional finish – just click the ‘Add Background Image’ button at the bottom right of the screen.


5. Each menu has a QR code and unique access URL. You can view all your menus, URL's and QR codes from Start>Digital Menus. Any web based tablet can be directed to the URL to gain access to your menu. The QR code can be printed and added to existing menus or table stands to give customers access to your menus on their own smartphones.


Pro Tip: Attaching your Google Maps business location to your profile from Menu>Settings>Your Profile will make your live published menus available to public users who use Libro smartphone app. your dishes and menus will be presented as local suggestions that suit their dietary and nutrition requirements. Currently this feature is on trial and available to users based in Ireland only as part of the Healthy Towns Initiative.

Accessing Your Menus

All menu sharing options are available from the 'sharing' tab of the menu settings.

Menu settings can be accessed by opening a menu from the Nutritics content explorer, clicking on the slider icon in the top right corner of the screen. Sharing options are accessed by clicking on the 'sharing' tab.

From within the sharing tab, there are a number of ways in which your menus can be displayed.

QR Code:

  • Intended for display on customers own smartphone devices.

  • Accessed by customer by scanning a barcode which can be printed / stuck onto your printed menus, or printed as a ‘tent’ display for the table (or any other location).

  • Generate your QR code by opening the menu from the content explorer, navigating to the menu settings and clicking on the 'sharing' tab

  • Allows customers to browse your menu even if they are not ‘on-site’.

Direct Access Link:

  • Intended for display on any device – provides access to one specific menu only.

  • Most useful for enhancing your website online – simply add the direct access link to your website to provide instant access to an interactive menu.

  • Copy and paste the access link from the 'sharing' tab of the menu settings.

Embed Code:

  • Useful for enhancing your website.
  • Copy and paste the code onto your website to embed the menu.
Publish to Libro:
  • Please see a separate guide on this here.

Access all menus:  

Intended for display on an on-site kiosk or table side tablet / menu.

  • To access a full list of created menus, enter the URL  www.nutritics.com/menu/USERNAME on any device.

  • Allows staff to select the appropriate menu before handing the tablet to the customer, or you can allow customers to browse all menu types (eg.Early bird, á la carte, specials).
  • Does not require internet access after initial load (but changes to your recipes won’t sync until internet access is recovered).





Paper Menus

Paper Menus provide a summary table displaying a list of meals on your created menu (see our guide on menu creation), complete with calorie and allergen information:



Just click the ‘Paper’ icon at the top toolbar of ‘My Menus’ to generate a paper menu. The display options can also be customised from the settings cog to the right of the top toolbar.


Shopping Lists

Create and export shopping list from your recipes, meal plans or menus. 
Click on the start menu and select ‘shopping list’ under the input/output heading. 

Select the type of data to be exported to a shopping list by using the tabs along the top.

Any groups created in the Nutritics account will be visible and allow for easy filtering of data. Click on a group to expand it.


Tick any items to be included in the export. 

Specify the number of servings the shopping list should include. 

Select how the shopping list should be organised in the dropdown menu. 

  • Group by Food Category

This will group ingredients with the same category together under category headings e.g. fruits & vegetables or nuts & seeds. 

  • Group by Recipe

This will list your recipes in alphabetical order, with an ingredient list under each recipe heading. 

  • Ungrouped

This will list all ingredients in alphabetical order. 


If the costing feature is enabled on your account, ingredient costs can be added to the export by ticking 'include costs'.


Click on ‘preview’ to generate the shopping list. Shopping lists include food code column, the ingredient name, quantity and if applicable, the ingredient cost based on the quantity in the shopping list, cost per kg and waste costs. 

Publishing a Menu to Libro

Libro is an app designed to track diet, exercise and lifestyle goals. Libro users log their diet and exercise on the app and receive analysis reports and feedback from their nutrition professional directly to their phone. Libro is an app designed to track diet, exercise and lifestyle goals. Libro users log their diet and exercise on the app and receive analysis reports and feedback from their nutrition professional directly to their phone.


Libro users log what they eat by choosing items from our extensive database of foods and recipes. Users can also choose to browse and log menu items from restaurants in their area.


If you have the foodservice edition of Nutritics and would like to publish your menu so it is available to Libro users, follow the steps below:


Open a menu and navigate to the menu settings (open a menu and click on the grey slider icon in the top right corner of the screen)
  1. In your Nutritics account, navigate to the menu in the top right corner of the screen and click on ‘settings’.

  2. In the ‘ordering’ tab, search in the search bar and select your outlet from the list. Please note only one outlet can be attached to each Nutritics account. If you have multiple locations and would like more than one to appear in Libro, you will need a Nutritics account for each location that you would like to appear in the app. If you need more outlets or are interested in our meal ordering system, contact our sales team.

  3. Upload your company logo in the 'Your Profile' tab of the settings heading as this will appear in Libro.

  4. Create a menu and make it live. We have separate guides on creating menus here and on digital menus here.

    Pro tips:

    • You should ensure that you have prices and pictures for all menu items.

    • Try and add various portion sizes under one recipe for the best experience for your customers. For example, small/medium/large fries should be portions in under one food/recipe instead of having different recipe for each portion size.


  5. Open a menu and navigate to the menu settings (open a menu and click on the grey slider icon in the top right corner of the screen)

    Click on the sharing tab and tick 'publish this menu to Libro smartphone app'

    When Libro users log in near your outlet, they will be able to browse through your menu and add items to their food diary.

  6. When Libro users log in near your outlet, they will be able to browse through your menu and add items to their food diary.


Meal Ordering (Food Industry)

WATCH THE VIDEO:
https://www.youtube.com/embed/RDNxZ2f_TU8

If you are interested in adding meal ordering to your Nutritics account, please contact sales@nutritics.com


This guide will show you:

If you have not already built up your menus in Nutritics, please see our guide on menu creation here.

Outlet set up

To enable ordering on your account, you must first set up your outlet in Nutritics.

Menu settings and publishing

Once the menus and the outlet have been set up, open the menu you would like to publish from the Nutritics content explorer and review the menu settings. If you have not already created your menus in Nutritics, please see our guide on menu creation here.

Menu settings are accessed by clicking on the grey slider icon in the top right corner of the menu workspace.

Within the settings menu, there are several tabs that allow for the customisation of the menu:


Display tab

Choose the information to be displayed on paper and digital menus 

Interactivity tab 
Choose how customers can interact with the menu. 


Ordering tab

Enable ordering to allow customers to place orders from the digital menu. Orders will appear in the ‘Orders’ folder in the Nutritics content explorer.



The ‘days offset’ field determines how many days in advance customers can order for. 0 days offset means they can order 0 days in advance (i.e. orders placed are for today), 1 day offset means customers can order one day in advance (i.e orders placed are for tomorrow) and so on. 

For example, if breakfast is served at 8am every day and you would like customers to be able to order their breakfast for today and tomorrow, create two meal slots called breakfast, set the time to 8am and add 0 and 1 respectively in the offset column. 

Tick ‘allow ASAP’ orders to accept orders requested for as soon as possible.

Publishing tab
Publish your menus so staff and customers can view and interactive with your menus on a digital display.

Sharing tab
Choose how the menu will be accessed by customers in the ‘sharing’ tab. 

Menu templates
Menu settings can be saved as a template and applied to other menus. Click ‘save as’, name your template and the template will be saved for reuse.

To apply a template, click on the template name and select apply. Right-click on the template name to set it as the default menu layout, to update the template or to rename or delete the template. 

Customer view

If a menu is password protected, a staff member will be required to log in to see the menu.

Enter the name and pin assigned to the staff member in your outlet settings. 


Menu items are shown in a tile format. Customers can scroll through and filter the menu by clicking on the tabs along the top.


Customers can also filter by their dietary preferences and allergies by clicking on the drop-down menu at the top of the screen.


Clicking on a menu item will open it (the information on display e.g. calories, pricing etc. can be controlled from the menu settings).


Specify the desired number of servings and any notes for the kitchen.
Items are added to a basket at the bottom of the screen. 

Depending on the menu set up, customers can choose to eat in, take away or have their order delivered by following the prompts on screen.

Customers will receive on-screen confirmation of their order.

Order Dashboard

The order dashboard is accessed via the Nutritics Content Explorer. Click ‘Orders’ then ‘Live Orders’.

  • A summary of all orders is shown in the first panel. Items are organised into the food and recipe groups set up in the Nutritics account. 
  • The number of times an item has been ordered is shown beside the item name.
  • Individual orders are shown to the right of the summary panel. 
  • Order information includes an icon displaying if the order is for sit in, take-away or delivery
  • Also shown is the order number; the time the order is due; customer details; and the order items organised into groups. 
  • Click on the paperclip icon beside a customer name to see more information on the customer. 
Toggle a condensed view of the orders or enable fullscreen mode using the icons in the top right corner of the screen. 

In the condensed view, click on an order to see more information on it.

Click on an item in the order summary panel to view all orders containing that item. In the panel that expands, you will see if any orders require a modified version of that item, for example if the customer has added any notes to their order. Click on the item again in the order summary panel to go back to viewing all orders.

Right-click on an item to view the cooking instructions and ingredient list. You can adjust the number of servings required and the ingredient list will update automatically. 

Keep track of order progress by clicking on order items to tick them off. 

Change the status of an order using the drop-up menu on individual orders, or set order status in bulk from the order summary panel. 

Print a receipt or docket for an order by clicking on the printer icon on individual orders. Note that the width of the thermal rolls used for printing must be specified in your outlet settings accessed by going to the menu in the top right corner of the screen > settings > ordering. Print dockets in bulk based on their status by clicking on the printer icon in the order summary panel.

Filter your orders using the search tool. 

Orders can be filtered by: 
  • Due time 
  • Date the order was placed or days offset e.g. days in advance, setting this to 0 will show today’s orders, setting this to 1 will show orders for tomorrow, setting it to 2 will show orders for 2 days time and so on
  • Area where the customer is sitting (if applicable) 
  • The menu the customer ordered from e.g. bar menu, main restaurant menu 
  • Staff member (if staff login is enabled on menus) 
  • Order status e.g. pending, ready for collection 
  • Table number 
  • Meal groups e.g. starters, pastries 
Save commonly used searches by setting your search criteria and clicking ‘save’. Give the search a title. Saved searches appear to the left when the search dropdown is open. 

New orders can be placed directly from the order dashboard by clicking on ‘new order’. This will open a list of menus. Select the relevant menu and order as normal.

Tracking Menu Interaction

By enabling interaction tracking on your menu, each menu click and item view will be recorded. This information combined with time stamps within Nutritics or your own sales data can help to provide valuable insights into customer preferences and menu choices.

To enable interaction tracking on a menu:

  1. Open a menu from the Nutritics content explorer
  2. Click on the slider icon to open the menu settings and open the interactivity tab
  3. Tick ' enable interaction tracking' 

The interactions can be accessed by clicking Menu > Digital Menus > View Activity and are presented in a tabular format which can be exported for further analysis.



Meal Ordering (Clinical Setting)

If you are interested in adding meal ordering to your Nutritics account, please contact sales@nutritics.com


This guide will show you:

If you have not already built up your menus in Nutritics, please see our guide on menu creation here.

If you have not already created a patient profile in Nutritics, please see our guide on this here.

Outlet set up

To enable ordering on your account you must first set up your outlet on Nutritics.

Click on the cog icon in the top right corner of the screen, click on ‘settings’ then ‘ordering’.
Pro tip: A bed/room and ward/floor can be assigned to a patient in the patient profile.


When ordering a meal, the menu can be filtered by bed/room number and the patient’s dietary requirements including allergies* and texture grade requirements** will be taken into account and any unsuitable meal options will be removed from the menu.


*Allergies and other dietary preferences can be specified in the dietary preferences/allergies section of the patient profile. 

**If a patient is suffering from dysphagia, their texture grade requirements can be specified under the grouping section of the patient profile. 

Menu item texture grades can be tagged by opening a recipe, scrolling to the grouping section and clicking on the appropriate texture grade. 

Menu settings and publishing

Once the menus and the outlet have been set up, open the menu you would like to publish from the Nutritics content explorer and review the menu settings. If you haven’t already created your menus in Nutritics, please see our guide on menu creation here.

Menu settings are accessed by clicking on the grey slider icon in the top right corner of the menu workspace.

Within the settings menu, there are several tabs that allow for the customisation of the menu:

Display tab

Choose the information to be displayed on paper and digital menus 

  • e.g. Enable menu item prices, calories and allergen information, an ingredient list and front and back of pack nutrition information. 
  • Choose the look of the menu e.g. apply a light or dark theme and select how many menu items or ‘tiles’ are displayed in each line. 
  • Enter a disclaimer to be displayed on all menu items. 
Interactivity tab 
Choose how patients can interact with the menu. 
  • Interactive mode allows customers to scroll through the menu and click on menu items for more information/ordering purposes and is recommended where menus are being displayed on touchscreens. Untick this option is your menu will be displayed on a digital display or TV that is not a touchscreen. 
  • Tick ‘Allow users to go back to the list of menus’ to allow patients to exit the current menu they are viewing and browse all published menus. Tick ‘The screen resets to the list of menus’ and the menu will return to the list of published menus after a period of inactivity. 

  • Enable a ‘featured items’ screensaver and menu items will flash on screen when the menu is left idle.

Ordering tab

Enable ordering to allow patients to place orders from the digital menu. Orders will appear in the ‘Orders’ folder in the Nutritics content explorer.

  • Set the default order type (this will be the first option shown to patients when selecting how they wish to receive their order).  
  • Set the service operating hours for each order type e.g bed service is available from 8am to 4pm (or leave this blank to accept orders at all times) and select what information is required from the patients e.g. name, number. 
  • Tick ‘Define specific meal/ times slots’ to specify set meal times. This should be used where mealtimes are at a set times e.g. breakfast is served at 8am, lunch is at 12pm and dinner at 6pm.

    The ‘days offset’ field determines how many days in advance patients can order for. 0 days offset means they can order 0 days in advance (i.e. orders placed are for today), 1 day offset means patients can order one day in advance (i.e orders placed are for tomorrow) and so on.

    For example, if breakfast is served at 8am every day and you would like patients to be able to order their breakfast for today and tomorrow, create two meal slots called breakfast, set the time to 8am and add 0 and 1 respectively in the offset column. 
Tick ‘allow ASAP’ orders to accept orders requested for as soon as possible.

Publishing tab
Publish your menus to make them ‘live’ i.e. staff and patients can view and interactive with your menus on a digital display. 

Live menus have an orange circle beside the menu title in the Nutritics explorer and on the the digital button in the menu workspace.

Click on the digital button to preview your digital menu.


Sharing tab
Choose how the menu will be accessed by patients in the ‘sharing’ tab. 

  • Libro is an app designed to track diet, exercise and lifestyle goals. Libro users log their diet and exercise on the app and receive analysis reports and feedback from their nutrition professional directly to their phone. Publish menus to Libro to allow Libro users to browse the menu on their smartphone 
  • Copy and paste the menu URL to display the menu on a website, on a tablet or other displays; embed the menu on a website using the code provided or display the QR code online or at an outlet for patients to scan.
  • To see your full menu list, click ‘get main menu url’. This will provide you with a link to a list of all active and inactive digital menus in your Nutritics account. 
Menu templates
Menu settings can be saved as a template and applied to other menus. Click ‘save as’, name your template and the template will be saved for reuse.

To apply a template, click on the template name and select apply. Right-click on the template name to set it as the default menu layout, to update the template or to rename or delete the template. 

Patient view

If a menu is password protected, a staff member will be required to log in to see the menu.

Enter the pin assigned to the staff member in your outlet settings. 


Menu items are shown in a tile format. Patients can scroll through and filter the menu by clicking on the tabs along the top.

Patients can also filter by their dietary preferences and allergies by clicking on the drop-down menu at the top of the screen. Clicking on the ‘choose’ button allows for the selection of a specific ward/floor and bed/room. 


The patient’s dietary requirements including allergies and texture grade requirements will be taken into account and any unsuitable meal options will be removed from the menu.

Clicking on a menu item will open it (the information on display e.g. calories, pricing etc. can be controlled from the menu settings).

Specify the desired number of servings and any notes for the kitchen.

Items are added to a basket at the bottom of the screen. 

Depending on the menu set up, patients can choose bed service, pick up or delivery by following the prompts on screen.

Order Dashboard

The order dashboard is accessed via the Nutritics Content Explorer. Click ‘Orders’ then ‘Live Orders’.

A summary of all orders is shown in the first panel. Items are organised into the food and recipe groups set up in the Nutritics account. 
The number of servings is written beside the menu item name.

Individual orders are shown to the right of the summary panel. 
Order information includes an icon displaying if the order is for bed service, pick up or delivery; the order number; the time the order is due; patient details including allergies, bed number; and the order items organised into groups.
Click on the paperclip icon beside a patient name to see more information on the patient. 

Toggle a condensed view of the orders or enable fullscreen mode using the icons in the top right corner of the screen. 

In the condensed view, click on an order to see more information on it.

Click on an item in the order summary panel to view all orders containing that item. In the panel that expands, you will see if any orders require a modified version of that item, for example if the patient has added any notes to their order.

Right-click on an item to view the cooking instructions and ingredient list. You can adjust the number of servings required and the ingredient list will update automatically. 

Keep track of order progress by clicking on order items to tick them off. 

Change the status of an order using the drop-up menu on individual orders, or set order status in bulk from the order summary panel. 

Print a receipt or docket for an order by clicking on the printer icon on individual orders. Note that the width of the thermal rolls used for printing must be specified in your outlet settings accessed by going to the menu in the top right corner of the screen > settings > ordering. 
Print dockets in bulk based on their status by clicking on the printer icon in the order summary panel.

New orders can be placed directly from the order dashboard by clicking on ‘new order’. This will open a list of menus. 
Select the relevant menu and order as normal.


Filtering orders 


Filter orders using the search bar at the top of the screen. Orders can be filtered by: 
  • Due time 
  • Date the order was placed or days offset e.g. days in advance, setting this to 0 will show today’s orders, setting this to 1 will show orders for tomorrow, setting it to 2 will show orders for 2 days time and so on
  • Ward/floor and room/bed number 
  • The menu the customer ordered from e.g. bar menu, main restaurant menu 
  • Fluid and solid texture grades 
  • Menu Staff member (if staff login is enabled on menus) 
  • Order status e.g. pending, ready for collection 
  • Meal groups e.g. breakfast, soups, salads 
Save commonly used searches by setting your search criteria and clicking ‘save’. Give the search a title. Saved searches appear to the left when the search dropdown is open. 

Creating a Food Label

WATCH THE VIDEO:
https://www.youtube.com/embed/sjavbIxEOdw

Nutritics label maker can be accessed from any recipe by clicking Export > Label Maker. This enables the production of EU, NLEA, FSANZ complaint food labels and Nutrition Information Panels (NIP). If the label maker is not available on your account, it is available as an add-on from Menu > Add Features


Label Templates:

Clicking Export > Label Maker, will open the pre-built label templates which you can apply to your label instantly. Alternatively, you can build a custom label by clicking the option to ‘Start from Scratch’ at the top right of the panel. Once you have created a label, this can be saved as a template to be applied to your other recipes from the templates / settings button (grey sliders) to the left of the export button.

The label maker is set up in a series of side-by-side panels, similar to the main Nutritics interface.



Panel 1: Label List (for this recipe)

Panel 2: Label Elements

Panel 3: Editing Panel

Panel 4: Label Preview


To modify the label, simply click on one of the elements from the list in panel 2, to expand that section in the adjacent editing panel. Click the 'on' toggle to activate this content to start editing. Panel 4 on the right shows a live preview of the final label design.

Label Elements

Label elements are the customisable sections of your label and include graphics and text.

Elements can be rearranged simply by dragging and dropping (Internet Explorer does not support this functionality).

The page set up element allows you to adjust your label dimensions and margins, print multiple labels per sheet (e.g. A4 label printing), or print in high contrast / low resolution mode (black only).


Graphic:  Add a graphic or your logo to the labels from this element. It is also used for uploading a label image for pre-printed label rolls that you print black ink onto. Click ‘Use as a template’ to ensure that the uploaded label template won’t be printed.

Background templates should be the exact same aspect ratio as the finished cut label. In cases where the cut label is an irregular shape, the template should contain the entire finished cut label exactly. The image resolution is not important as it will not be printed but we recommend at least 72 pixels per inch for reasonable quality in the editor. 

Also please note that the label maker does not natively support bleed, or PDF or EPS files - they must be raster graphics - png/bmp/jpg/gif/tif. 


Title:  Your recipe title and description will be prepopulated here. Changing the text here will not change your recipe details


Weight:  Specify if you would like to display weight of product on your label. Remember to choose a portion size option at the top right of this panel


Calories: Toggle this element on to display calories on your label. Remember to choose a portion size option at the top right of this panel


Dates: Set the date format and preparation date. Clicking the small circular arrow on the preparation date box will input today's date in the box. You can then specify the number of day’s durability for ‘sell by’, ‘best before’ and ‘use by’ for your product.  Next time you print this label, simply update the ‘prepared on’ date, and these dates will be updated automatically


Allergens: Toggle on to display allergens as text or icons on your label


Nutrition:  Choose from a range of built in nutrition panel designs for display on your label


Claims: This panel display the nutrition and health claims that may be applied to your food label


QUID: This is an editable text version of your recipes Ingredient list and quantities / QUID. Adjusting the text here does not change the QUID on the recipe development workspace


Barcode: Choose your barcode type and input the numeric values to generate a printable barcode for your product


Origin: This element will generate a country of origin stamp for your product, useful for meat and dairy based products in particular.


Instructions: This element is pre-populated with the instructions from your recipe workspace. Editing the text here does not affect the instructions in the main recipe workspace. Use it to give the consumer additional information, such as cooking or storage instructions for the product.

The 'add an element' option allows you to add any other custom text or image to your label

Country of Origin Labelling

WATCH THE VIDEO:
https://www.youtube.com/embed/BRZviep4jGY

Nutritics supports the creation of food labels that are compliant with the labelling rules laid out by Food Standards Australia New Zealand (FSANZ). This includes the provision of a country of origin on food labels. 

Learn more about our labelling package and sign up for your free trial here!

Country of Origin should be tagged on each of your recipe ingredients in Nutritics. 

There are a few ways to do this:

Method 1 - Tagging on an ingredient level 
Open an ingredient and navigate to the ‘custom fields’ box under the food labelling heading. Click ‘+new’ under the country of origin heading and select the country that you would like to tag e.g. Australia. Type the percentage of the ingredient that originates from that country into the free text box. This information must be made available by the manufacturer or supplier. Once added, this data is maintained and calculated wherever the ingredient is used in Nutritics.


Method 2 - Tagging during the recipe development phase 
To begin, create a new recipe by clicking start > new recipe, or open and existing recipe. Add an ingredient to the recipe or use an existing ingredient. Click on the quantity box to the right of the ingredient name and open the ‘custom fields’ tab. 

Here you can enter fields such as Country of Origin. Click ‘+new’ beside the country of origin heading to add a new country.  


If custom data has already been tagged on an ingredient level (as in method 1), this data will be visible here. 



Once the Country of Origin has been added for each ingredient, you can use Nutritics Label Maker to produce compliant Country of Origin graphics automatically, as well as a Health Star Ratings, Nutrition Information Panels, and much more. 

To export your label to the label maker click the ‘export to’ button in the top right corner of the recipe workspace and


To produce the Country of Origin label, click the origin element, ensuring that your label format is set to FSANZ, then click the toggle switch to activate.



Next, choose the format type that suits your product. 



The Standard mark with 3 components includes a kangaroo logo, a barchart and explanatory text. This type is for products made, grown or produced in Australia using Australian Ingredients. 



The 2 component label is for imported products, and so does not include the kangaroo logo. This option should be used on imported products that are packed in Australia, or contain Australian Ingredients. Note that the bar chart and percentage value are calculated automatically from your recipe ingredient information for both the 2 and 3 component labels. 



You can alternatively just set a custom percentage using the ticker if you have this information from elsewhere. Additional custom text statements can also be added to the 2 and 3 component labels in the text box and the label can be set to vertical layout if desired. 



Other imported products that do not use Australian ingredients or packing should use the 1 component, Origin Statement label.


Setting Label Dimensions in Your Printer Settings

From your desktop open ‘Printers and scanners’. 


Select your label printer and click ‘manage’.


 Click on ‘Printer properties’. 

Click on ‘Preferences’. 

In the preferences menu, go to ‘paper size’ and make sure the selected size matches the label dimensions. Once the correct size has been selected click ‘apply’. 

Open the label in Nutritics. Click on the label set up element and make sure that the dimensions here match the dimensions in the printer settings. 

Once you are satisfied with your label, click on the ‘export’ menu and select ‘print’. 

Make sure the correct printer and label size has been selected. Click ‘print’ to print your label.


Printing and Exporting Labels

Once finished designing a label, you can print directly or download the label as an image. 

Note that printing directly from the web browser will require you to set the specific label dimensions of your label in the printer dialogue box. 

You can find these dimensions in the label setup element. We have a separate guide on setting up the dimensions in your printer settings here.

Print quality will be improved for black only / thermal printers by selecting the 'low-res' option from the label setup.



Nutrition and Health Claims

Nutritics will automatically display all applicable nutrition claims that can be made for your recipe under Regulation (EC) No 1924/2006. Simply click on the indicators to apply the claim to your printed reports and labels. After a nutrition claim has been elected for use, the associated Health Claims for that nutrient are displayed, which can also be applied



Claims cannot be applied to recipes that are high in saturated fat, trans-fat, total sugars or salt. Claims such as ‘Reduced energy’, ‘Reduced Fat’ that require comparison across products are not available and should be consulted separately.


Nutrition & Health Claims are available on our premium and corporate packages only, or added from Menu > Add Features. Check our blog on nutrition claims and health claims for more background information, or refer to Regulation EC1924/2006



Beginner's Guide to Using Libro

In the short video below you will learn how to:

For more detailed tutorials, please check out the rest of the Libro section of our support center.

WATCH THE VIDEO:
https://www.youtube.com/embed/DtdRh3Z9FVM

What is Libro?

Libro Logo
Libro is a voice assisted smartphone application for Android and Iphone that allows your clients or research participants to input their own food diaries directly, to save you input time and improve accuracy. Libro includes visual aids, prompts and reminders, and the user can log by voice, ask nutrition related questions to our AI, and create recipes for inclusion in their log or fine tuning by you as their nutrition professional. The client’s diet log is then available for you to import into Nutritics in one click for analysis and feedback, and the analysis report and feedback can be sent directly from your Nutritics Professional account to the client’s smartphone


Accessing Libro

For nutrition professionals

To invite a client to use Libro, or to try it out yourself, simply open a client profile in Nutritics and enter the client's email address under the 'contact details' section. Click ‘invite to Libro’ and an email will be sent to the client inviting them to download Libro from the app store.


Alternatively, you can invite a client to download Libro from the minimised client panel view (visible when you click click ‘done’ after creating a new client or by clicking on an existing client in your list of clients). 


Once a client has accessed Libro, their login activity is visible in the minimised client panel. 

For clients

To access Libro, you will need to receive and invitation from your nutrition professional. You will be sent an email containing a link to download Libro from the Android or Apple app stores.


Logging Into Libro for the First Time

When you open Libro for the first time you will be presented with the screen below.

You will need to enter a username and password to log in. The username and password you choose will be your credentials any time you log in.

Once you have entered the username and password of your choice, click the tick in the bottom of the screen to log in.


Libro Home Screen Explained

Libro has been designed to be as user friendly as possible, with a main home screen with which can be personalised with nutrition and health trackers and various displays relevant to you and your lifestyle goals. A tracker is an element of your diet or lifestyle that you wish to monitor for example, your vitamin D intake.

Your home screen is tailored to what you and your nutrition professional want you to see.

 This home screen can be personalised to include trackers of choice. Your display will also show your calories eaten and calories burned for the day. 


If you click on ‘Today’ you will access a calendar where you can search previous days.

Dates with a circle around them indicate that you have logged on that day.


Days can also be changed by swiping left and right on the home screen.




Libro Trackers

A tracker is an element of your diet or lifestyle that is being monitored.

From the homescreen, click on one of your nutrient trackers to view more information on it.

Your intake for that nutrient and your progress in relation to your daily target for that nutrient are shown in a bar chart. Beside this, your intake over the previous days are shown in a bar graph. Click on a date to jump to your nutrient intake on that day.

You can also edit your food log from this workspace.

Your top food sources that contributed to your nutrient intake will be listed underneath the graphs. The food name, portion size logged and the contribution of each food to your intake of that nutrient are shown.

Underneath the list of foods, you will find some background information on the nutrient.



Libro Menu and Settings

The Libro Menu is available in the top right corner of the homescreen. 



The menu provides various support tools and account specific features such as adding and creating new foods and recipes, viewing reports and feedback shared with you, and the adding of trackers to your account.

Today 

This returns you to your home screen 

My Food 

My Food is divided into three sections - My Recipes, My Foods and Shared With Me. 

My Recipes 

Any recipes created by you in Libro are stored under ‘My Recipes’. 
The recipe can be viewed by selecting the ‘i’ icon. 
The recipe can be added to a diet log by clicking on the plus icon. 

My Foods 

Any foods created by the client in Libro are stored here. 
The food can be added to a diet log by selecting the tick icon. 
The food can be viewed by selecting the ‘i’ icon. 

Shared With Me 

Any foods or recipes shared with you from your nutrition professional are stored here. 
The food/recipe can be added to a diet log by selecting the tick icon. 
The food/recipe can be viewed by selecting the ‘i’ icon . 

My Reports 

My Reports is divided into two sections - My Reports and Shared With Me. 

My Reports 

Any reports created on Libro can be viewed here. 

Shared With Me 

Any reports shared with you from your nutrition professional can be viewed here. To view the report, click on the report title. 

Store

Add trackers to your home screen via the Libro Store. 

This tracker will monitor your daily targets or intakes for each respective goal. 

Settings 

From the home screen you can access your settings by clicking on the menu and then the settings icon. 


In the ‘profile’ tab, you can change your personal details, specify your dietary requirements. 

In the ‘voice’ tab you will see examples of questions you can ask Libro. 

In the ‘general’ tab you can log out of Libro and change your Libro build.
We recommend you stay in the live build of Nutritics unless advised otherwise. 

In the ‘about’ tab you can see the version of Libro you are running and log any issues you might have. 


Adding Trackers to the Home Screen

A tracker is an element of your diet or lifestyle that you wish to monitor.

Adding trackers from the store:

1. From the home screen, open the menu in the top left corner of the screen.

2. Click on ‘Store’.

3. Choose from diet and activity. 

4. Search for a tracker in the search bar.


5. Click on the tracker for more information. If satisfied, click the install button.
6. Specify if you would like the tracker to appear as a large or small chart on your homescreen and click install.

Adding trackers from the home screen

On the homescreen, click the ‘+ add trackers’ button.

This will bring you to the store where you can browse and search for diet or lifestyle trackers.



The Libro Quick Menu

You can access the Libro quick menu by clicking on the Libro icon in the bottom right corner of the screen. 

This will open up the quick menu where you can easily start off a number of actions such as running a food search or creating a recipe.


Adding Items to Your Diet Log

LOGGING MANUALLY

1. From the homescreen, click ‘Go to log’.

 2. To add items to a section of the log, click on one of the orange plus buttons.


 3. Enter a keyword into the search box, or add from suggested foods. Suggested foods are foods that you log frequently. For example, if you have log porridge for breakfast for a number of days, Libro will remember that you frequently have this food and suggest it the next time you log your breakfast, saving you time. Searchable keywords include foods, recipes and exercise. 

4. Click on the ‘i’ symbol to view more information about a food. 

 5.If you wish to add the food to your log, click on the ‘plus’ symbol.

6. Select from predetermined portion size by clicking on the portion. Click on the plus button on the portion photo to increase the quantity by one portion. Click the minus button to decrease the quantity by half a portion. Alternatively, you can manually type a quantity in the box below the suggested portions or use Bluetooth scales to measure the exact portion weight. We have a guide on using Bluetooth scales here.

7. If you wish to increase or decrease the portion slightly, click on the plus and minus buttons either side of the portion quantity box to adjust the portion size by ± 10% of a portion.

8. Click on the time to change the time of consumption, or add notes by clicking on the notes button.


9. Click on the orange tick button to add the food to your basket. You can continue searching for and adding foods by following the steps above. Click on the basket to expand it.



Click on an item to edit the portion size or swipe right to delete the item from your basket. Once you are done adding foods to your basket, you can save the items as a recipe or click on the save button
and the items will be added to your log. 

10. Once you are finished adding foods to your log, you will be taken to your log. To see your updated nutrient trackers, click the back button again to return to the homescreen. 

LOGGING BY VOICE

You can add foods to your log by voice. Click on the Libro icon in the bottom right corner of the screen.

You can uses phrases such as "I ate an apple as a snack at 2:30pm" or "I had cornflakes with semi-skimmed milk for breakfast" and Libro will automatically add those foods to your log for you.

You will be brought to your log where you can adjust the portion size if needed.

LOGGING USING A BARCODE

On the home screen, click on the Libro symbol in the bottom right corner of the screen and then click on the barcode symbol. Follow the prompts on screen to add the food to your log.

Alternatively:

1. On the home screen, click on ‘Go to Log’.

2. Click on the orange plus button beside the name of the meal you would like to log.  

3. Click on the barcode symbol to the right of the keyword search bar.

4. Scan the barcode on the food label.


5. After a food is adding from a barcode, your log will open automatically and you can review the portion size entered. 


Using Bluetooth Scales with Libro

Connecting to Bluetooth scales

Use Bluetooth weighing scales to accurately weigh your foods and recipes.

Connect Bluetooth scales to your Libro account by navigating to the menu, going to settings and clicking on the 'hardware' tab. 

Make sure your scales are turned on and that Bluetooth is enabled on your phone. Click ‘scan for devices’ and select your device from the results.

Using the scales in logs and recipes

Click on the menu and then 'today' to return to the home screen. From the home screen you can use the scales to log foods and recipes to your diet log or to add a recipe to Libro. 

- Create a new recipe or click 'go to log'. 
- Search for the food or recipe that you want to weigh. 
- Select an item from the search results - you will be prompted to select a portion size as normal, but now you will notice a Bluetooth symbol as shown below.

- Place the food item on the scales and the weight will update in Libro automatically.


- Click on the tick button to add the food to your basket. Repeat this process for any other foods you wish to add.

Adding Exercise to Your Log

1. From the home screen click ‘go to log’.
2. Scroll to the ‘activity diary’ section at the bottom of log.

3. Select the orange plus button to add an activity.

4. Enter a keyword to search for activity or choose from recent activities.

5. Add activity by clicking the orange plus button.

6. Click on ‘Select duration’ and scroll through the hours and minutes to set the activity duration.

7. Add the time the activity was performed and any additional notes.

8. Save your activity by selecting the orange tick.

Adding a Food to Libro

1. On the homescreen, click on the menu
2. Click on ‘My Food’
3. Select the ‘My foods’ tab
4. Click the ‘+New food from label’ button
5. Give the food a name and provide a description with any additional information (for example, manufacturer, data source, flavour, searchable keywords or any other background information).
6. Add a photo from a folder or from the camera.
Fill in the label data exactly as presented on the label (per 100g).

7. Choose a category for the food. This is important if the ingredient will be used to create recipes later on.
8. Add any allergy information detailed on the product packaging or ingredients using the allergen indicator buttons.

9. Add a barcode if item is in packaging or is commercially produced.


10. Add up to 5 portion sizes.


11. Select the tick icon to save your new food 

Adding Foods to the Public Database in Libro

Help us grow our database by submitting your foods for publication in the Libro community database. To ensure our users are getting accurate information, all foods undergo a rigorous quality check before they are added to the database for general use.

You can opt out of contributing to the database at any time from the menu < settings < profile < privacy.


1. To add a food, click on the Libro logo and then on the barcode icon.

2. Scan the barcode on the product label. If the food is not already in the database, you will be prompted to ‘add from label’.

3. Give your food a name, picture, category, nutrition and allergen information and at least one portion size. If you need any more information, we have a detailed guide on adding a food to Libro here. Once you are finished adding all relevant details, click on the orange tick to submit your food.


Your food will be immediately available for you to use, but will have to be reviewed by our team before it is published for general use. The food will undergo a series of checks by the system to ensure the information provided is accurate.


Once a food has passed these system checks, it is passed on to our team for review. The food photo is checked to make sure it does not have any information in it that would identify the user. The food name is checked for accuracy and brand information where relevant. Once this is complete, the food is published to the database and is ready to be used by Libro users around the world!


As a thank you for helping us grow the database, you are awarded 1 star for every 10 of your foods that are accepted and published by our team. Your star rating will appear on foods you have contributed to the public database.

Editing Existing Items in Your Log

Deleting items

From the homescreen, click on ‘Go to log’.

Click on the item you want to edit/delete. Click on the ‘bin’ icon to delete the item from your log.


Alternatively, long press the item name and click on ‘delete’ or swipe right over the item name to delete it.

Replacing items

Long press on an item and click on ‘replace’ to swap it out for another item.

Editing portion sizes

To edit the portion size for an item in your log, open your log, click on the food/recipe you want to edit and then click on a portion size photo to select that portion, or manually edit the portion size by clicking on the portion quantity.


Adding a Recipe to Libro

1. On the homescreen, click on the menu.
2.Click on ‘My Food.’

3. Select the ‘My Recipes’ tab.

4. Click the ‘+ Create a recipe’ button.

5. Enter the recipe name and description with any additional information (e.g. recipe source, web link, searchable keywords etc.)

6. Add a photo from a folder or from the camera.

7. Choose a category for your recipe by clicking the ‘category’ button above the recipe photo.
8. Click on ‘+ Add Ingredients’ to search and add ingredients.
9. Search for a food by entering a keyword into the search bar.
10. Select the orange plus button to select that ingredient and specify the quantity of the ingredient used in your recipe.
11. Click on the flame icon  to the right of the ingredient quantity to set the cooking method for that ingredient.
Cooking methods should be applied to all recipe ingredients to account for nutrient changes during the cooking process. This should only be applied if your ingredients are entered as raw (or applied to cooked ingredient where they have a second cooking method or process.

12. Click the tick icon once you have selected your ingredient quantity and cooking method.
13. Repeat steps 9-12 for each ingredient and click ‘back to recipe’ once you have added all ingredients.
14. Enter the number of portions this recipe serves.
15. You can select properties for your recipe, for example, if it’s vegetarian or gluten free.
16. Add any cooking instructions and notes for your recipe in the free text box.
17. Review the allergen information to ensure it is correct.
18. Add properties to your recipe as appropriate e.g. vegetarian or gluten free by clicking on the properties icon.
19. Select on the orange tick to save your recipe .

Importing a Diet Log from Libro

Nutritics allows direct import of food and activity information from your clients Libro app. To import a food diary, select a client from your client list, then click the + button in the logs section (the same way you would create a log manually from scratch).


If Libro logs are detected, you will be presented with the screen below. The orange circles indicates days that have been logged by your client in Libro. Simply click on them to select them for import, then click the orange button 'Import from Libro'.



This will bring you to the diet log workspace with all the diet log information filled in, as entered by your client. Once imported, you can make edits and tweaks to the diet log data, note that this does not change the clients smartphone log. 


If the client has created any recipes and used them in their log, these will also be imported. This can also be useful to provide your client with feedback by making simple tweaks to their existing recipes as part of the feedback process.


Libro programs - Guide for Nutrition Professionals

Nutritics programs enable you to plan and schedule content for delivery to your clients via their own smartphones. Programs are built from a series of items delivered across multiple days or even months. These will appear as a checklist in Libro for your clients to complete each day.

WATCH THE VIDEO:
https://www.youtube.com/embed/5ylDHSztvtk

Program Setup:

  1. Click Start > New Program. Programs are also accessible from the Nutritics Explorer (the folder icon beside ‘My Foods’)

  2. Define a Master Profile in the popup box. The Master Profile should be as broad as possible, but still be specific to the target audience for your program. Additional sub-profiles can be setup under the Master later to enable alternate programming pathways for different groups or individuals (e.g. Males / females, age groups, or based on client categorisation).


  3. Name the program, and set the number of days it will run for using the +/- ticker, or by typing the days. Additional days can be added later, even after the program has commenced.

  4. Click the wrench icon to define the trackers and permissions for the program:

Trackers:

Specify which nutrients, exercises and other tracking monitors should be active by default on this program

Meal collector slots:

Specify which meals are available on the clients phone, specific to the program

Fixed Start Date:

If your program is bound to calendar dates and events (eg. when managing sports teams or research project groups), this option should be selected, and a start date input. All clients on the program will then receive the same content on the same days. Any client added late to the program will join in with the group (and miss the previous days of the program)

If the program is not bound to a specific start date (as per the default setting), then clients that are added to the program will always receive day 1, and progress sequentially through the program without missing any days.

Other Options:

Blind Mode – Nutritional information and reports are hidden from the client

Client Diet Trackers – Specify if the user may add nutrition-type trackers that are not part of the program

Client activity Trackers – Specify if the user may add activity-type trackers that are not part of the program

Client Health Trackers - Specify if the user may add other health related trackers such as sleep, blood pressure, that are not part of the program (these trackers are planned for Q2 2019)

Require Micros – Disable sources of data that are known to be missing vitamins and minerals (typically branded food items which have label nutrients only)


Adding content to a program:

After setting up the program parameters click ‘New Item’ at the bottom of any day tile.


This will present various item types which can be added to the program:


Headings – provide structure to the program by grouping similar items together (e.g. a series of foods for a meal, or series of exercises within a gym program)

Exercise – specify an exercise with steps or video instruction

Meals – select a food or recipe from your Nutritics account for the program

Meeting – schedule an appointment with your client, in person or call / video call.

Give your call a title, select the meeting type. If the meeting is a video call, add in the meeting URL so your client can join the call from Libro.

Article – provide an article or presentation for your client to read

Form – request that your client completes an online form

Video – provide a video for your client to watch

Notification – trigger a popup on your clients phone as a reminder


Pro tip: Using online URLs rather than uploading static files is great because you can freely change the form at any time in the future, and you don’t need to update the URL or make any changes to your program.

Adding pathways / clients:

Pathways allow you to create a different journey for different groups of people.


Click on 'new pathway' in the pathway box to create a new pathway. For example, you might have a master profile for renal patients, and then 2 different pathways depending on if they are male or female.


You can switch between the master profile and the new pathways by clicking on them in the pathways box. Any program items created in the master profile will be visible in the new pathways, shown in grey (these can be hidden if needed by clicking on the item). Items added within a pathway will only be visible in that pathway (not the master pathway) and are shown in blue.











Once you have created all your pathways, you can assign programs to clients. You can do this by opening the program you would like to share and navigating to the drop down menu at the top of the screen.






Click 'add a client' to assign that program to a client. 
You can toggle between the master program, and the client-specific program using the drop down menu.








To start a client's program, open the program (making sure the client's name is shown in the drop down) and click 'start'.

Libro Programs - Guide for Clients

Libro programs are built for you by your nutrition professional and shared directly to your Libro account. Programs are a combination of events, articles, videos, meal plans, recipes and more designed to help you with your diet and lifestyle goals.

If your nutrition professional assigns a program to you, you will be notified by email and the next time you log in to Libro, your program will be visible on your home screen above your trackers.


On the home screen you will be able to see what day of your program you are on, and the program items will be listed underneath. Item types include exercise, meals, meetings, articles, forms, videos and notifications. 

Click on an item to see more information on it.

Swipe left and right or click on the arrows to navigate between different panels of information.

When you have completed and item, click on the circle icon to the left of the item name to mark it as complete.

 Alternatively, click on the item to open up the panels, and swipe to the last panel to mark it off. 

Completed items will have a line through them. 

You can click on a completed item to set it back to incomplete.


Publishing a Menu to Libro

Libro is an app designed to track diet, exercise and lifestyle goals. Libro users log their diet and exercise on the app and receive analysis reports and feedback from their nutrition professional directly to their phone. Libro is an app designed to track diet, exercise and lifestyle goals. Libro users log their diet and exercise on the app and receive analysis reports and feedback from their nutrition professional directly to their phone.


Libro users log what they eat by choosing items from our extensive database of foods and recipes. Users can also choose to browse and log menu items from restaurants in their area.


If you have the foodservice edition of Nutritics and would like to publish your menu so it is available to Libro users, follow the steps below:


Open a menu and navigate to the menu settings (open a menu and click on the grey slider icon in the top right corner of the screen)
  1. In your Nutritics account, navigate to the menu in the top right corner of the screen and click on ‘settings’.

  2. In the ‘ordering’ tab, search in the search bar and select your outlet from the list. Please note only one outlet can be attached to each Nutritics account. If you have multiple locations and would like more than one to appear in Libro, you will need a Nutritics account for each location that you would like to appear in the app. If you need more outlets or are interested in our meal ordering system, contact our sales team.

  3. Upload your company logo in the 'Your Profile' tab of the settings heading as this will appear in Libro.

  4. Create a menu and make it live. We have separate guides on creating menus here and on digital menus here.

    Pro tips:

    • You should ensure that you have prices and pictures for all menu items.

    • Try and add various portion sizes under one recipe for the best experience for your customers. For example, small/medium/large fries should be portions in under one food/recipe instead of having different recipe for each portion size.


  5. Open a menu and navigate to the menu settings (open a menu and click on the grey slider icon in the top right corner of the screen)

    Click on the sharing tab and tick 'publish this menu to Libro smartphone app'

    When Libro users log in near your outlet, they will be able to browse through your menu and add items to their food diary.

  6. When Libro users log in near your outlet, they will be able to browse through your menu and add items to their food diary.


Activity Tracker Integrations (Fitbit and Google Fit)

In the ‘hardware’ tab of the settings menu you can connect Libro with different hardware and plugins. Connect with activity tracker apps such as Fitbit and Google Fit to import your energy expenditure data (calories burned) into Libro.

Connect Libro with your Google Fit or Fitbit profiles by clicking ‘connect’ and following the instructions on screen. 
Your ‘calories burned’ tracker on the Libro homescreen will update with data from these apps. Click on the ‘calories burned’ tracker to sync data from your activity tracker or to disconnect the tracker. 

Data from your activity tracker will automatically be added to your daily log. From the homescreen, click ‘go to log’ and scroll down to your activity diary to see the total calories burned and when your data was last synced.

Tracking Menu Interaction

By enabling interaction tracking on your menu, each menu click and item view will be recorded. This information combined with time stamps within Nutritics or your own sales data can help to provide valuable insights into customer preferences and menu choices.

To enable interaction tracking on a menu:

  1. Open a menu from the Nutritics content explorer
  2. Click on the slider icon to open the menu settings and open the interactivity tab
  3. Tick ' enable interaction tracking' 

The interactions can be accessed by clicking Menu > Digital Menus > View Activity and are presented in a tabular format which can be exported for further analysis.



Supplier Portal

WATCH THE VIDEO:
https://www.youtube.com/embed/werwzGskh20


You can update and manage your products via the supplier portal. When you log into your secure portal, you will see your existing foods or recipes can be viewed on the left hand side. 

To add a new product to your supplier portal, click the start button located in the top left corner of the screen. This will open the start menu. Click on ‘New food’ to add a new product to your database. You can add data from a products nutrition label, or from other sources (laboratory analysis or specification sheets). For this example, we are going to add label data. 


First, name the product and provide an optional description. These also act as search terms when looking for the product later. Next, choose a category for the product from the options presented. The category chosen will determine the cooking methods available if the product is used in a recipe. Add the key nutrients that appear on the product's label. The label format will default to the labelling standards and requirements of the region set in your account. This can be changed via the black drop down arrow. If your product is a liquid, you can enter the nutritional information in mls by clicking the black drop down arrow.
 

Click ‘show extended nutrients’ to enter any other details such as fat subcomponents (such as mono or poly unsaturated) or micronutrient information. Click ‘submit label values’ when finished. If you chose to enter the nutrition information from ‘other sources’, the database values will be stored as entered and will also be converted to labelling standards. 

Once the nutrient information has been submitted, you will be required to add some other mandatory pieces of information before you can publish your product to your database. By scrolling to the publishing panel, you will see what is required. 


The mandatory information will be flagged in orange and will include product name, category, ingredient list, at least one portion or pack size and its’ unique code. To add or update any of these fields, you can click on the fix this button and you will be brought to the appropriate section. Additional but not mandatory information will be flagged with a blue exclamation mark eg. cover photos. 

To add the ingredient list for the product, click the fix this button and you’ll be directed to edit this in the appropriate section. The ingredient list can be typed in or copied and pasted from another source. You can choose to bold any allergens or click ‘scan for allergens’ before clicking update. If any allergens have been flagged, you will be asked to approve them in order to proceed. 

The allergens detected are specific to your region. The region can be changed under the ‘food labelling’ section by clicking on the dropdown. 

You can change how the allergens are formatted by going to the menu by clicking on the cog icon in the top right corner of the screen > settings > preferences > scroll to the advanced section and choose your preference from the dropdown beside ‘Ingredient list allergen format’.



 Allergens in the ingredient list will be flagged in the allergen tiles automatically.



Now when we return to the publishing panel and click re-check, the only outstanding piece of information is a product / portion size and its unique code. Clicking 'fix this' will allow you to add  product names or portion sizes (eg. small, medium , large or 150g, 500g, 750g), their unique codes and images. 
When all of the mandatory information has been added, the re-check button will update to a publish button. Clicking this button will publish the food to your database. Once a product has been published, it will be available to your customers to search, view and use. 


All the foods published to your database are stored in the ‘my foods’ tab. You can make any edits or updates to a published product by updating the appropriate section and re-publishing. However if the product has been reformulated and has different nutrition or allergen information, you will be required to publish this food with a different product code.