Because many diabetics need to carefully plan their diet, it might be a good idea if recipes we refer to here have the nutrition data clearly stated in the instructions. While we can certainly do the calculation ourselves when the recipe is imported to the BigOven application it can save folks some time if we share the info up front.

 

We have to keep in mind that any info is based on estimates and your version might vary. But posting the info will let folks know what's hi, or low, in a particular dish.

I think this is a good idea. I think it would be good for this group to develop a "posting guideline".  If it is a carefully-spelled-out standard, lots of people will follow it, and benefit from it.  I'd be happy to use it -- I imagine it would be a small addition to the "standard" I already use whenever I post a recipe here.

 

What posting guildelines do you suggest?

 

Here's a format I've been using. It more-or less follows the order of info provided by the nutrient analysis by the BigOven desktop application. I additionally calculate net carbs (total carbs less fiber) as that's the sort of key measurement most diabetics seem to go by.

 

 From: http://www.bigoven.com/163249-Shrimp-In-Tequila-lime-Cream-recipe.html
Each (app 1 cup) serving (Shrimp & sauce only) contains an estimated:
Cals: 477, FatCals: 315, TotFat: 36g
SatFat: 18g, PolyFat: 3g, MonoFat: 15g
Chol: 255mg, Na: 346mg, K: 305mg
TotCarbs: 6g, Fiber: 1g, Sugars: 1g
NetCarbs: 5g, Protein: 25g

It's no better or worse than any other format. It's just what I've been doing with my recipes.

 

 

Seems like a good start, and it covers what's important to you.

 

I wonder if Steve will consider giving Groups a bulletin board for sticky notices like "please put the following nutritional information in diabetic recipe postings".