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Doctor Yum's Project Nutrition Analysis

Determining Nutrition Information

The Doctor Yum Project conducts nutrition analysis on our recipes using the Nutritionist Pro USA Nutrition Food Label Generator. The data for calculating nutrient values comes from the USDA National Nutrient Database or food manufacturers.

Nutrition information is calculated by a registered dietitian nutritionist. All nutrient values are approximations as there are natural variations in ingredients and measurements.

Optional ingredients are not included in nutrition analysis. Garnishes, fat used to grease pans, and suggested accompaniments are not included in nutrition analysis unless a specific amount is listed.

If a specific amount is not given for an ingredient, such as “salt to taste,” it is not included in nutrition analysis.

When a list of options are given for an ingredient, the first ingredient listed is used. When a range in amount is given for an ingredient, the smaller number is used. When is a range is given for the number of servings, the larger number is used.

Butter is assumed to be salted unless otherwise stated. Products such as broth or canned vegetables are assumed to be the salted version unless otherwise stated. If a recipe calls for a canned product such as beans or vegetables to be rinsed, a 40% reduction in sodium is assumed.

Dairy products are assumed to be the full fat version unless otherwise specified.

For marinades, an absorption of 10% is assumed.

Nutrients Analyzed

The nutrients analyzed for each recipe are:

  • Calories
  • Total Fat
  • Saturated Fat
  • Total Carbohydrate
  • Sugar
  • Added Sugars
  • Fiber
  • Protein
  • Cholesterol
  • Sodium
  • Folate
  • Vitamin A
  • Vitamin C
  • Vitamin D
  • Potassium
  • Calcium
  • Iron

Rounding Nutrition Information

All nutrient calculations are estimates. As such, the nutrient values given with each recipe are rounded based on the Nutritionist Pro software and the FDA rounding guidelines for nutrition labels. For nutrients without specific rounding guidelines, nutrient values are only reported if they are 2% or more of the Recommended Daily Intake (RDI). These numbers are also rounded. For all nutrition information, the findings were used along with the professional judgement of the person conducting the nutrition analysis.

Nutrition Related Tags

Some of the Doctor Yum Project recipe tags are based on ingredient or nutrient content. The criteria for those tags is as follows.

Carb Conscious - All of the entrée recipes under this tag have 60 grams or less of total carbohydrates per serving and the recipes for sides and snacks have 30 grams or less of total carbs.

Minimal Carb - The recipes under this tag are based on non-starchy vegetables and don’t contain carbohydrate rich ingredients. This means they’re great for rounding out a meal or going back for seconds for someone who is counting carbs.

Allergy Friendly - These recipes are free of the top 8 food allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy) or have clear substitutions for these foods.

Gluten-Free - These recipes are either gluten-free or have gluten-free substitutions.

Vegetarian - These recipes are meatless or have a meatless option. They may contain dairy, eggs, or honey.

Vegan - These recipes contain no animal products or have vegan substitutions listed.