The 640 MEG Shareware Studio 1

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| Managing Your Food | Version 3.61 | Copyright (c) 1991 | by Greg Aakhus | | _______ | ____|__ | (tm) | --| | |------------------- | | ____|__ | Association of | | | |_| Shareware | |__| o | Professionals | -----| | |--------------------- | |___|___| MEMBER | TABLE OF CONTENTS Introduction .................................. Page 1 Abstract Overview PullDownMenu Interface ......................... Page 5 MYF custom settings The Ingredient, Recipe, Meal, and Plan files ... Page 9 Recipe, Meal, and Plan files Nutritional Information Ingredient file Recipe file Meal file Plan file General information ............................ Page 17 HELP Record Editing - Adding and Modifying Records Data files, key files, and merging Monochrome monitor with color card Listing Files Output to the Screen, Printer, or Disk System information ............................. Page 20 Hardware requirements Backing up Files on disk I/O errors CONFIG.SYS Reminder utility ............................... Page 21 Tutorial ....................................... Page 22 User Support .......................... See REGISTER.DOC -1- << ABSTRACT >> MYF is a complete food manager designed for food manufacturers, restaurant managers, dietitians, diabetics, and the home user. Its use is easy enough for the novice, yet comprehensive enough for a professional dietitian. The program will track protein, carbohydrates, fat, calories, cholesterol, fatty acids, crude fiber, vitamins, minerals, food exchanges, percent RDA, COST, and two user-defined fields. The user-defined fields will track a trace mineral, amino acid, or other item, like sugar, not already listed in the database. Even if nutritional information is not desired, or a restaurant is not in your portfolio, this program will make the job of food planning much easier. Do you have a boy scout troop planning a fund-raising dinner, or do you want to plan food for the summer camping trip? MYF will handle the work, making sure you don't forget anything, and you know ahead of time the exact cost of your food. It can output a complete shopping list arranged by store and aisle and deduct the quantity from the inventory. The cost and nutritional information of each recipe, meal, or plan can be shown instantly as ingredients are added or modified. This instant feedback could also be used in a "day after" situation. Just make up a recipe of what you ate in any period of time, and the nutrition and cost can examined as you add ingredients. It's great for plain old shopping, too. If you hate to stand in lines at the grocery store right about dinner time, the program will make going shopping once a week a breeze, while adding variety to your meals. At first my wife was very skeptical about using the computer to put out a shopping list and menu, but now she can't live without it! She loves it! When planning a food menu for the week, she has all the recipes at her finger tips, so her selections vary much more than before the computer. Shopping has become much easier, too. Before the program, we would try to do our shopping once a week, but would always forget something and be running back to the store constantly. Now we do our shopping once a week during leisurely times and don't forget even the little things. On a camping trip not running back to the store becomes a very high priority. Although MYF comes with recipes and ingredients, which are yours to use, it is easily extended and designed to manage your food using your recipes. Additional ingredients, recipes, meals, or plans may be added, and any existing information may be easily changed. See the < TUTORIAL > at the end to learn the program by example. -2- << OVERVIEW >> Glossary: The following is a short description of a few of the computer terms used in describing MYF. Field: A group of fields are used to make up a record or description of a particular item; e.g., the vitamins, minerals, cost, supplier, etc., would be different fields making up a description of an ingredient (record) in the ingredient file. Record: Each instance of a group of fields would be one record; e.g., almonds would be one record in the ingredient file. Almonds are described by the fields (vitamins, cost, etc.). Each record contains the same fields in a file. So all ingredients would have the same description. Database file: A collection of records all having the same fields; e.g., the recipe file is a collection of different recipes. The meal file is a file containing the meals. Each record in a file is described by the fields. All data files in MYF (*.DAT) are actually database files, but are referred to as files in the PDM and in the rest of the documentation. I/O: Input/Output. Simplistically, I/O occurs when the program is accepting data from the keyboard, or outputting data to the screen, disk, or printer. Most I/O errors occur writing to disk. The disk may be full or the key files out of synch. Special characters: Control and Alternate characters are invoked by holding down by holding down the control or alternate key and then pressing the letter specified. These are used to send commands to the program. In the documentation, control F, is specified as ^F. Alternate C is specified as Alt C. Every ingredient in each recipe, meal, or plan should be in the ingredient file one time and only one time. The ingredient file contains the detailed information about every ingredient (nutritional information, cost, etc.). When adding or editing recipes, meals, or plans, all items referencing the ingredient file are checked. -3- The structure of MYF is very simple: *-------* | PLANS |-----*--* Plans consist of meals, recipes, ingredients. *-------* | | | *-----------* | | | MEALS |-|--| Meals consist of recipes, ingredients. *-----------* | | *--------------* | | RECIPES |-| Recipes consist of other recipes, ingredients. *--------------* | | | *-----------| | *------------------* | INGREDIENTS | Ingredients are the basic building blocks *------------------* containing the nutritional information & cost. Recipes may reference other recipes. This saves time by not having to rekey information and helps keep recipes organized. Entering "SER" in the measurement field will tell the program to look in the recipe file, not the ingredient file for the item. This reference can be used from the recipe, meal, or plan file. Entering 1 SER ITALIAN SAUCE in a SPAGHETTI recipe will inform the program to use 1 serving of the ITALIAN SAUCE recipe. Enter 1 SER ITALIAN SAUCE in the LASAGNE recipe to do the same. The ingredients for the ITALIAN SAUCE recipe only need to be entered one time. The MEAL and PLAN records may not reference themselves. The MEAL records can only reference recipes or ingredients. The Plan file can reference recipes, ingredients, and meals. Since food is usually bought in different measurements than specified in a recipe, measurements are usually different in the ingredient file than in the recipe file. Each item in the recipe, meal, or plan files referring to the ingredient file must have a multiplier, or conversion value, to relate the measurements. For example, butter is usually specified as tablespoons in a recipe, but bought by the pound at the store. The multiplier here would be 32 (32 tablespoons per pound of butter). The program knows the common volume-to-volume and weight-to-weight values. Volume-to-weight values are ingredient specific and are listed in the ingredient file. All values may be modified and new values added, with the option to make the change this once or to use the value from now on. For more information see < MULTIPLY FIELD >, < MEASUREMENT FIELD >, < VOLUME EQUIVALENTS >, or < MYF.TBL >, To prevent misspelling and duplication, ^G will "GET" a listing of the ingredients and optionally fill in the ingredient field of the recipe, meal, or plan. With "SER" in the measurement field, pressing ^G will show the listing of recipes instead of ingredients. With "MLS" in the measurement field, ^G will show the meal file. -4- Planning: Weekly Menus are entered in the plan file. A shopping list (order form) can be written out arranged by supplier and section (store and aisle). The nutritional information and cost can be shown by the recipe, meal, day, or week. These weekly shopping lists may be combined with other weekly plans to make monthly or yearly shopping lists. Items may be deleted from the list or deducted from inventory. Output: All records in all files may be sorted over 100 different ways, and listed to the screen, printer or disk. It's easy to list all the recipes by lowest percentage of fat per serving first, low cost first, high vitamin B1 last, etc. Output may be a summary or complete record. Just recipes containing a specified ingredient may be listed. Nutritional information: The following nutritional items are tracked by MYF. Protein(g), Carbohydrates(g), Fat(g), Mono unsaturated fatty acids(g), Poly unsaturated fatty acids(g), Saturated fatty acids(g), Crude fiber(g), Cholesterol(g), and percent RDA. Measurements for vitamins and minerals are in milligrams unless otherwise specified. Vitamins: A(IU), B1, B2, B6(mcg), B12(mcg), C, D(IU), E(IU), Folic Acid, Niacin, and Pantothenic Acid. Minerals: Ca, Mg, Zn, Mn, K, P, Fe, Cu, and Na. Also, the 8 standard food exchanges. Alcoholic calories are listed as carbohydrates. One gram of alcohol = 6.9 calories = 1.725 grams of carbohydrate. All values supplied are from the USDA food composition tables (USDA handbook #8, Release 9). Exchange information is computed from the ratios of carbohydrates, fats and proteins. Additional Features: The Pull Down Menu (PDM) provides an avenue to learn the program painlessly as you work. Short cut keystrokes are shown to help you learn to work quickly. You may easily negotiate from one place to another without constantly backing out of menus. The exact place in the file (what record and field) is remembered when leaving a file, not only in the session, but also when entering the program again. This provides instant file switching; e.g., if you are editing a recipe and want to change an ingredient, press Alt I, find the ingredient, make your change, press Alt R, and you will be back at the same record and in the same field of your recipe. Pressing Alt I again will return to the ingredient file at the same ingredient and field. Ingredients, recipes, meals, or plans files may be merged, from one file to another of the same type. This encourages users to freely exchange recipes, etc., without rekeying the information. -5- << PULL DOWN MENU >> The Pull Down Menu (PDM) system lets you do work and learn the program at the same time. It also alleviates the need to back out of nested menus to get to an option at the top. Commonly used commands are shown with short cut keystrokes on the right. Using the keystrokes is usually faster. Only the commands available at any instance in the program are shown. To invoke the PDM, press F10 or use the mouse. The main sections to choose from are: MYF FILES [RECORDS or EDITOR] [FIELDS] [PLANNER]. Options in [] are shown when appropriate. The RECORDS and FIELDS options are shown only while editing a data file, the PLANNER option is shown when editing the plan file, and the EDITOR option is shown when looking at Screen output or a text file. For more information on EDITOR commands see < SCREEN OUTPUT >. << PDM-MYF >> Under MYF is: How to Register - Enter Reg name, number, and form. Print Manual - Send this documentation file to the printer. About (Abstract) - Browse this file starting at the abstract. Tutorial - Browse this file starting at the tutorial. Settings - Set user installable options, see below. Change Directory - Change Dr/Dir to use different data files. Output text file - Display a previously saved listing. Reminder File - See Reminder utility in the system section. Exit to DOS - Quit MYF. (Alt X). << HOW TO REGISTER >> Under How to Register is: Registration Name - Your name or company name Registration Number - Unique number given upon registration Registration Form - Output Reg form for easy entry & printing Shareware Concepts - Output general shareware concepts History - Outputs enhancements made to MYF << CHANGE DIRECTORY >> Data files are opened in the current Drive/Directory. To change the Drive/Directory, select "change Dr/Dir" it under "MYF" on the Pull Down Menu. Entering "DIR" here will cycle through the directories available. Using a different disk or directory for the data will help keep your data organized. For example, a dietitian may want to keep personal recipes separate from a client's. << USER SETTINGS >> User installable options under MYF. << USER NAME >> Enter a name the program will use for questions and messages. << MYF PATH >> Enter Drive/Directory where MYF.EXE, MYF.TBL, and *.DOC reside; e.g., "C:\MYF" This way you may start and end MYF from any directory and it can locate the associated files. << INGREDIENT PATH >> You may want many recipe files, but only one ingredient file. Enter Drive/Directory where the ingredient file (INGRED.DAT) resides; e.g., "C:\MYF\DATA". -6- << USER EDITOR >> You may install your own editor and use it when displaying the output to the screen. You must specify the complete path and file name to install an editor; e.g., "C:\EDIT\ED.COM". Caution: this is not like running the program from DOS. The path and ".COM" or ".EXE" are required. Batch files are not accepted. This option is not recommended for computers with less than 640K. MYF uses about 360K (138K code, 64K stack, 64K data, 84K heap), DOS about 50-80K, which leaves about 200K for your editor and output file. The output file will most likely be under 50K, leaving about 150K for your editor. If you try to run Word Perfect 5.1, there will not be enough memory. A small ascii editor like Norton (39K) would fit the bill here. << NUTRITION QUESTION >> Install an answer to the question about displaying nutrition. Nutrition = Ask, (default) means ask about nutrition. Nutrition = No, don't ask, never display nutritional information. Nutrition = Yes, don't ask, always display the basic nutritional information. This includes Carbohydrates, Fats, Protein, Calories, Sodium, and Cholesterol and Fatty Acids. You may toggle Vitamins, Minerals, Exchanges or any combination to be displayed with basic nutrition. If the nutrition question is set to no, then Vitamins, Minerals, and Exchanges are not displayed. Toggling the Auto Fill for exchanges selects if you want the program to automatically fill in the exchanges. See < EXCHANGES >. Note: Since all nutritional information is tracked and posted at all times, you are only picking what to display. You may change your mind any time and any item not being displayed can be shown. << PERCENT RDA >> The percent RDA may be specified as infant, child, adult, or pregnant/lactating woman. The program uses adult unless you change it here. It looks up the information in MYF.TBL. Note: These are the U.S. Recommended Daily Allowances set in 1973 from the FDA. Do not confuse these with the Recommended Dietary Allowances (RDA) from the Nation Research Council. << USER DEFINED FIELDS >> You may define one or two fields of your own to track a trace mineral, sugar, or whatever your need may be. Basic Nutrition must be displayed to display a user-defined field on output. << SIGNIFICANT DIGITS >> Nutrition information is displayed with 0, 1, or 2 digits past the decimal place. Use this option to change from the supplied value of 1. -7- << IBM PRINTER >> Many printers (Epson) cannot print IBM box drawing characters. Toggling to non-IBM printer informs the program to use substitute characters (*--*) for boxes when printing files. << PRINTER LINES/PAGE >> You may install the number of lines your printer will handle on a page. This will help the program figure out when to send form feeds to the printer. 66 lines is the standard print of 11 inches at 6 lines per inch. 88 lines is the standard print of 11 inches at 8 lines per inch. The program will try to leave a 1 inch margin when outputting to the printer. Enter 0 for no form feeds in output. Form feeds are not written to the disk. << PDM-FILE OPTIONS >> Under FILES is: List records in file - See OUTPUT below. Edit Ingredient file - Add or modify ingredients. (Alt I). Edit Recipe file - Add or modify recipes. (Alt R). Edit Meal file - Add or modify meals. (Alt M). Edit Plan file - Add or modify plans. (Alt P). Update Information - See Updating information, below. Rebuild Keys - See I/O Errors in the system section. Merge data files - See merge in General Information. << PDM-RECORD OPTIONS >> Under RECORDS is: Exit editing <Esc>- Escapes to main menu option to save. Find ^F or F2 - Look up a record. See below. Beginning Home - Go to first record in file. Ending End - Go to last record in file. Add New ^A or Ins - Blank form to fill out new record. Copy Alt C - Copy information from another record. Print ^P - Print complete record with multiplier Output w/ Multiplier - Show record with hidden Multiplier Next PageDn - Go to next record. Previous PageUp - Go to previous record. Delete ^D - Delete with confirmation. Export Alt E - See merge below. Nutrition ^N - Display nutrition of whole record. << COPY RECORD >> Alt C under records. Copy is used to copy information from one record in the same file to the presently displayed one. This is used to save time when adding similar records. E.g., to add crunchy peanut butter to the ingredient file; edit the ingredient file, press ^A to get a new record, enter the name, then press Alt C. Select the regular peanut butter record to copy from. All fields of the regular peanut butter record will be copied to the crunchy peanut butter record, except the name field. -8- << FIND RECORD >> ^F (Control F or F2) under records. Find record is used to locate a record in a file without leafing through all previous records. You are presented with a screen of records to select from. Pressing <Esc> will let you to enter a name or letter(s) using the keyboard. You will "FIND" the first name greater than or equal to your request. If an exact match cannot be found, the next record will be displayed; e.g., .. entering "B" will display the first record beginning with "B". .. entering "Lasagne" will display the "LASAGNE" recipe. << DELETE RECORD >> ^D under records. To delete a record, view the record and press ^D. The program will ask for a confirmation to make sure you did not accidentally press ^D. The easiest way to delete all the records in a file is to delete the data file (.DAT) at the DOS level. Deleting an ingredient will clear any existing shopping list. << PDM-FIELD OPTIONS >> Under FIELDS is: HELP F1 - Display help. Clear right ^U - Blank the rest of the field from cursor. Field Nutrition Alt N - Display nutrition of field with cursor. Reject ^R - Reject multiplier, see < MYF.TBL >. << PDM-PLANNING >> Under PLANNING is: Pick Start Day - Change start day of plan. Output Current Plan - List plan to screen printer or disk. Output Recipes in Plan - List Complete recipes of active plan. Output Shopping list - List all ingredients making up plan. Output Plan, Recipes, List - Output all 3 above lists. Delete Ingredients from list - see < SHOPPING LIST > Refigure List after Deletion - see < SHOPPING LIST > << SUMMARY OF MYF KEYSTROKES USED >> ^A, Ins -Add Alt A -Auto add F1 -Help ^B, Home -Begin Alt C -Copy PageUp -Prev Record ^D -Delete Alt E -Export PageDn -Next Record ^E, End -End Alt I -Ingred <Esc> -Abandon change ^F, F2 -Find Alt M -Meal Tab,<Ret>,Dn -Next Field ^L -Look Alt N -Fld Nut Sh Tab,Up -Prev Field ^P -Print Alt P -Plan Delete -del under ^N -Nutrition Alt R -Recipe Backspace -del before ^R -Reject Alt X -eXit ^U -Del right -9- << The INGREDIENT, RECIPE, MEAL, and PLAN files >> << NAME FIELD >> The name field can be up to 20 characters in length. Blank and duplicate names are rejected. Be careful when changing names as all items referencing the old name will not know the new name. << The RECIPE, MEAL, and PLAN files >> << SERVINGS >> Enter the number of servings the recipe, meal, or plan will make. If no value is entered, 1 will be used. The cost and nutritional information is computed and displayed per serving. << ENTERING INGREDIENTS IN THE RECIPE, MEAL, OR PLAN FILE >> An ingredient does not necessarily have to be an ingredient from the ingredient file. Remember, recipe or meal file "ingredients" can consist of recipes or ingredients from the ingredient file. Plan file ingredients can consist of meals, recipes or ingredients. Each "ingredient" field has a quantity, measurement, and multiplier field associated with it. The measurement field is used to specify the file the ingredient is referring to. See < MEASUREMENT FIELD > below. << QUANTITY FIELD >> Specifies the number of measurements or servings to use. A "0" in the quantity field for a recipe (SER) or meal (MLS) means to include 1 full recipe or meal instead of the number of servings. You may enter decimal or fractional values here. Use the "/" for fractions. "3 1/2" is the same as "3.5" but "31/2" would be 15.5, so be careful with the spaces. When entering numbers, the program uses overstrike mode. If you enter an illegal number as "3 /3" etc., the field will show "err" upon leaving. << MEASUREMENT FIELD >> Has 2 purposes: 1) To specify the measurement of an ingredient. If the measurement is not the same as in the ingredient file, the program will try to determine a multiplying factor from the table MYF.TBL. If it can't match measurements with the standard measurement from the ingredient file, it then tries with the "volume equivalents" and "other" measurements. See < MYF.TBL > or < VOLUME EQUIVALENTS >. For example, if 1 CUP milk is entered, and milk is in the ingredient file measured as GAL, the program would look in the table and see 16 as the conversion value (16 cups=1 gallon). It would then know the cost and nutrients in the ingredient file are 16 times the values needed. If the field is not filled in the program assumes each; e.g., 2 " " apples. If the program doesn't recognize a measurement (not in MYF.TBL), then an "unrecognized measurement" warning will be displayed when leaving the measurement field. The program needs to recognize measurements so it can look up the multiplier value in the table or ingredient. See < MULTIPLY FIELD >. If a conversion value cannot be determined, you will be asked for one when leaving the ingredient field. You have the option of adding the value to the table. -10- The following abbreviations are common in MYF.TBL: TSP=teaspoon; TBS=Tablespoon; CUP; PNT=pint; QT=quart; HD=head GAL=gallon; OZ=ounce; LB=pound; PKG=package; SLC=slice; STK=stalk; BOT=bottle; CL=clove; BCH=bunch; DOZ=dozen; 6PK=6 pack; " "=each; 2) To specify an "ingredient" is actually a recipe or meal. Entering "SER" specifies this "ingredient " is another recipe. Entering "MLS" specifies this "ingredient " is a meal. If the recipe or meal file is referenced, the number in the QTY field is the number of servings to use. For example, entering 2 SER ITALIAN SAUCE in a spaghetti recipe informs the program to use 2 servings of ITALIAN SAUCE from the RECIPE FILE. This way the ITALIAN SAUCE recipe may be used by the LASAGNE recipe without entering the ITALIAN SAUCE ingredients over again. If the ingredients change in the ITALIAN SAUCE, then all recipes referencing ITALIAN SAUCE will reflect the change after an update. See < UPDATE NUTRITION >. Recipes may reference other recipes also referencing other recipes, but in each recipe, the total number of recipes referenced is limited to 10. Each recipe can have up to 200 ingredients in 10 sub-recipes. The MEAL file can reference recipes or ingredients, but not other meals. The PLAN file can reference recipes, ingredients, and meals, but not other plans. There is not a 10 recipe limit for the PLAN or MEAL file, since they may not reference themselves. << INGREDIENT FIELD >> The ingredient field references the ingredient, recipe, or meal as specified in the measurement field. If your entry is not found in the appropriate file, a message will be displayed and you may press Alt A to add the item; e.g., when entering a recipe name while planning a menu, and you are informed the recipe in not in the recipe file, press Alt A to enter the recipe file and add it. If you are not sure if an ingredient, recipe, or meal is in the file, or how it is spelled, Press ^G to Get a listing and select from it. Using ^G prevents duplicate ingredients. For more details see < ^GET >. ^G prevents having "green onions," "gr onions," "green on," "green onion," and "grn onion" in the ingredient file. Until my wife new this, she thought the computer couldn't remember green onions. << BLANK FIELDS >> The recipe and meal file will not accept blank ingredients before the last ingredient. If you delete an ingredient and it is not the last, you will be asked if you would like to delete just this one or all remaining ingredients. The easiest way to delete all ingredients in a recipe or meal record is to delete the first one and answer Yes to delete all remaining ones. << MULTIPLY FIELD >> The program needs to know the number by which to multiply the measurement in the recipe file to equal the ingredient file measurement. For example, butter is usually bought in pounds at the store, but may be measured by tablespoons in a recipe. It needs to know the number 32, for 32 TBS of butter in a pound. -11- Common conversion values are looked up in the program by reading values from the file MYF.TBL or looking at the volume Equivalents in the ingredient file. The multiply field is a hidden field automatically filled in if both measurements are the same or it can find the value MYF.TBL. If not, you will be prompted for the number after leaving the ingredient field with an option of adding it to the table for future reference. In any case the program tells you what value was used through the bottom message line. << MYF.TBL >> The Conversion Table is in MYF3DATA.EXE. MYF.TBL contains the percent U.S. RDA for infant, child, adult, and pregnant/lactating woman. These values may be changed if there are any updates from the government. MYF.TBL also contains the volume-to-volume and weight-to-weight conversion values. MYF.TBL is scanned for the the value matching the measurements. I.e., "cup" and "qt" would yield a 4 for 4 cups in a quart. Volume-to-weight conversions are ingredient dependent. There may be 4 cups in a pound of flour, but 5 1/3 cups in a pound of oatmeal. The program will then look in the ingredient file for the volume or other (unit) equivalent before again scanning the table, if it can't match the measurements. See < VOLUME EQUIVALENTS >. If you find the value the program used is unacceptable, press ^R to reject it, and you may then enter the value yourself. If you enter the value yourself, you have the option of adding it to the table or ingredient file for future reference. MYF.TBL is the ASCII table file. Use the non-document mode in your word processor to browse or modify it. The instructions for changing it are in the file. This where to change values and abbreviations. The following abbreviations are common in MYF.TBL: TSP=teaspoon; TBS=Tablespoon; CUP; PNT=pint; QT=quart; HD=head GAL=gallon; OZ=ounce; LB=pound; PKG=package; SL=slice; STK=stalk; BOT=bottle; CL=clove; BCH=bunch; DOZ=dozen; 6PK=6 pack; " "=each; Note: If the cost or nutritional value of the record is obviously wrong, but has no errors, the multiplier of one or more ingredients is probably off. List the record with the show multiplier option under records in the Pull Down Menu. << VOLUME EQUIVALENTS >> Volume-to-weight conversion values are ingredient dependent. Place the volume equivalent values in the ingredient file for the particular ingredient and measurement. If the main measurement for oatmeal is pounds (lb), and there are 5 1/3 cups of oatmeal in a pound, enter 5 1/3 cup after volume equivalent. The "Other" equivalent field is usually used for units as in 3 bananas in a lb, but may be used for any alternative equivalent value. -12- << DISPLAY NUTRITION >> Nutritional information and cost: To display nutritional information or cost per serving of a recipe, meal, or plan, use the display nutrition option under records on the Pull Down Menu or press ^N. The percentages for fat, protein, and carbohydrates are of total calories, not grams. See < NUTRITION >. Vitamin and mineral percentages are U.S. RDA. Displaying nutrition can be done any time in the recipe, meal, or plan files. This is especially useful when changing ingredients or quantities to see instantly what effect the change has on the cost or nutrition. See settings under MYF of the Pull Down Menu to set exactly what nutrients are displayed. The cost displayed in the recipe upper-right corner is for the whole record. Negative values indicate errors. When records are added or updated in the file, the nutritional information and the cost is figured using the latest information in the ingredient file. If an error occurs, the cost field will display a negative number. The number to the right of the decimal point is the ingredient number, the number to the left has the following meaning: -1 = Cannot locate ingredient record. -2 = Cannot locate recipe record. -3 = Error in referenced recipe. -4 = Recipe is referencing itself or referencing another recipe referencing this one (circular reference). -5 = There are more than 10 total calls to other recipes in this recipe and all referenced recipes. -6 = Cannot find a conversion value for a measurement. Do not worry about remembering this. Pressing ^N will explicitly state what the error is, and where it occurred. The plan file will not consider unknown ingredients as errors, but as comments. This lets you to enter "leftovers", etc. << FIELD NUTRITION >> When editing a plan, meal, or recipe, the nutrition for one field may be displayed by using display field nutrition under Fields on the Pull Down Menu or Alt N. Place the cursor in the quantity, measurement, or ingredient field of the item to display; e.g., if the first item in a recipe is "2 cup milk." Put the cursor on any of the 3 fields and press Alt N. Nutrition will then be displayed for 2 cups of milk. Pressing Alt N on "3 SER lasagne" will show nutrition for 3 servings of the recipe lasagne. << UPDATE NUTRITION >> When records are added or updated in the recipe, meal, or plan file, the nutritional information and the cost is figured using the latest information in the ingredient file. If the cost or nutrition of an ingredient is changed, then all the recipes, meals, and plans referencing this ingredient will need to be updated. This can be done by selecting "Update Information" under files on the Pull Down Menu. If any nutritional or cost information was changed in the ingredient file, a reminder about updating is displayed. -13- << ^GET >> When in the ingredient field, press ^G to see all the records already in the referenced file. ^G with "SER" in the measurement field will Get all the recipes. ^G with "MLS" in the measurement field will Get a list of all the meals. See < MEASUREMENT FIELD >. Use the arrow keys to move the highlight to the desired choice. Pressing the right arrow in column four or the left arrow in column one, will shift the items one column. Press return or use the mouse to select the choice and automatically fill in the field. <Esc> (mouse=both but) will send you back without a choice. The Page up and Page Dn moves four columns at a time To start at a desired letter or record, enter a few letters first. For example, if you wish to look at the page with the T's on them, enter "T" before pressing ^G. Depending on the measurement field, ^G will load the first 6000 ingredients, or the first 1200 recipes or meals. Note: ^G will take longer to load the first time. Once the values are read, ^G will be much faster. Pressing HELP, outputting to the screen, or changing an ingredient name, will clear the values and the next ^G will have to read the values again. ^G also works for the supplier and section fields of an ingredient record, the cuisine field of a recipe record, and the category field of a meal record. USE ^G TO KEEP THE INGREDIENT/RECIPE/MEAL FILES VOID OF DUPLICATES! << LOOK >> You may take a closer look at an ingredient, recipe, or meal by pressing ^L after ^G. << INGREDIENT FILE >> Adding ingredient records can be done directly or when editing the recipe or meal file and the ingredient is not in the file. When editing a record in the ingredient file, be careful about modifying the name, as all recipes referencing the old name will not know the new name. All fields other than the name field in the ingredient file are optional. The full name as described by the USDA is supplied in the description field. To make the shopping list easy to read, enter the measurement in units the item is purchased in; e.g., for milk, use GAL. Use Volume Equivalents for items normally bought by weight and called for in recipes by volume. See < VOLUME EQUIVALENTS >. << SUPPLIER AND SECTION >> The program outputs the shopping list categorized by the supplier and section fields. Use ^G to Get other supplier and sections already in use. You may wish to bring home the store directory available at most markets and use the section field for the aisle or location in the store. << ING COMMENT FIELD >> The comment field is for your use. Some people use it to specify a brand name or coupon buy. The database comes with the USDA nutrient database number in the comment field. Ingredient comments are displayed with the shopping list. -14- << ING MEASUREMENT >> following are common abbreviations in MYF.TBL: TSP=teaspoon; TBS=Tablespoon; CUP; PNT=pint; QT=quart; HD=head GAL=gallon; OZ=ounce; LB=pound; PKG=package; SL=slice; STK=stalk; BOT=bottle; CL=clove; BCH=bunch; DOZ=dozen; 6PK=6 pack; " "=each; << NUTRITION >> and cost fields - INGREDIENT FILE Enter the cost, grams of fat, protein, carbohydrates, vitamins, minerals, and exchanges per unit of measurement as specified in the measurement field. E.g., bread has LB in the measurement field. If one slice of bread has 10 grams of carbohydrates and there are 20 slices in a pound (LB), enter 200 for carbohydrates. If the information is supplied in a different measurement, enter it, then multiply the information. Note: The nutritional values listed in the database are for the edible part, exclusive of refuse. I.e., The nutrition for chicken is per lb without the bones. Also: The percentages listed after Fat, Carbohydrate, and Protein, are the percentage of calories obtained from the item. Combined percentages add up to approximately to 100. Why does 2% milk show 35% fat? The fat percentage of on the carton is figured using weight of fat vs. total weight. This includes water, etc. The 35% fat listed in the program means 35% of the total calories were obtained from the fat. Vitamins and minerals may be entered by percent RDA. To do this just add "%" to the end of the number. E.g., enter "10%" for 10 percent RDA of a vitamin or mineral. The value will then be computed according to the RDA setting (infant, child, adult, or pregnant/lactating), then automatically filled in. Adult is the normal setting, but this may be changed under MYF, setting, on the pull down menu. The percent RDA values listed on the jars of Baby food are for infant. See < PERCENT RDA >. << EXCHANGES >> The exchanges are an additional nutritional guide, based on the exchange information below. Calories are computed using the information from the carbohydrates, protein, and fat. Exchanges are automatically computed from the basic nutrition. The program will fill out the exchanges very accurately. The meat exchanges are figured for lean, medium, and high fat, and any excess fat between the categories is put into the fat exchange. Notice a bread exchange is exactly equal to a fruit and vegetable exchange. The program figures out which exchange to use by the ratios of protein, carbohydrate, and fat. The exchanges always add up to the right calories, although they may not fall in the exact category you expected. If auto calculation of exchanges are not desired, this may be toggled off in the PDM (MYF, settings). Update nutrition also has the option of scanning through all ingredients and re-figuring the exchanges. The following values are used: Exchange Calories Carbohydrate Protein Fat (in grams) ----------------------------------------------------------------- MILK 80 12 8 - VEGETABLE 28 5 2 - FRUIT 40 10 - - BREAD 68 15 2 - FAT 45 - - - MEAT (Lean) 55 - 7 3 MEAT (Med fat) 78 - 7 5.5 MEAT (Hi fat) 100 - 7 8 -15- << MULTIPLY INFORMATION >> Multiply Information is used to make changing the ingredient measurement less painful. If an ingredient is measured in OZ, the cost and all the nutritional information will have to be multiplied by 16 to change to LB. This option will do all the multiplication for you. Pick multiply information under records on the Pull Down Menu. A new measurement and multiply field will be displayed on line 23. Enter a new measurement, then the number to multiply all the information. If the new measurement is QT and the old is OZ, then enter 32. You may reduce the measurements by multiplying by a fraction. Caution, be sure all information is correct for before multiplying. Multiplying incorrect information will only make it more incorrect. If auto fill is on new exchange values will also be computed. << CONVERT >> Version 2 recipe and ingredient files may be converted to version 3 files. Version 2 ingredient files do not carry any vitamin or mineral information, so I suggest converting only your recipes. To do this, you should have 2 directories, one with the old data, and one with the new. Invoke MYF from the new directory. Then "Change Directory" (under MYF on the PullDownMenu) to the old one. Edit the the ingredient file (under Files on the PDM). You will first be asked if you would like to convert the ingredient file, then the recipe file. After you convert either or both exit MYF (Alt X). If you have not installed a path under settings, the program will prompt you for one. It's OK not to fill in the path here. Now copy the converted files (.DAT and .KEY) to the new directory. E.g., "copy ing*.* \MYF3" for the ingredient files, or "copy recipe.* \MYF3" for the recipe files. (Note: use the name you used for your new directory, not necessarily \MYF3). If you converted the recipe file, but not the ingredient file, be sure to match the ingredient names in your recipes to the ingredient file, then use UPDATE (below "files" on the PDM). Note: INGRED.DAT version 2 file must be present to invoke the convert utility. Version 2 files are renamed with an extension of .V2. E.g., INGRED.DAT becomes INGRED.V2. << RECIPE FILE >> A recipe in the recipe file is made up of ingredients from the ingredient file and/or other recipes. For the cuisine field enter the type of food; e.g., Mexican, Italian, American, etc., or use it for a comment field. Recipes may be sorted by cuisine. Use ^G (GET) when in this field to get a listing of cuisines already in the file. This will help keep the field "clean." << DIRECTIONS >> Normally, only the top line of the directions is visible when editing a recipe. Pressing return in the quantity field with no entry will move to the direction field. All 16 lines will then be visible and a mini editor with word wrap is invoked. You may delete whole lines (F3) and insert the line (ShF3) at the line before the cursor. Lines may be joined by using Del at the end of a line, or "<-" at the beginning of a line. The commands and keys are at the bottom of the screen. The mouse may be used to move the cursor. Press <Esc> or use the mouse to return to editing other parts of the recipe. -16- << MEAL FILE >> Meal records consist of recipes and/or ingredients. Meal records are used to combine multiple recipes to make up a meal for use in the plan file. The meal file is similar to the recipe file, but has only one comment line vs. 16 lines of Directions. Meals cannot reference other meals. The category field may be used to categorize the meals by breakfast, lunch, or dinner, etc. ^G (Get) in the category field will display a list of categories already in use. << PLAN FILE >> Each plan record consists of the meals, recipes, and ingredients of a weekly menu. They are categorized by day (breakfast, lunch, and dinner), with an area for extra items. You may output the shopping list or all recipes used for a particular plan. See < ENTERING INGREDIENTS > for more information. << START DAY >> The start day may be changed at any time in the plan file by selecting "Pick Start Day" under planning on the Pull Down Menu. << SHOPPING LIST >> The output from a plan can be a summary of the plan, with complete recipes, a shopping list, or any combination. When outputting a shopping list, you will be asked if you would like to add to the list or start a new one. By adding lists, plans may be combined into one shopping list consisting of many weeks. You will also be asked if you would like to deduct the ingredients from "IN STOCK", the field in the ingredient record showing the current inventory. This would subtract the quantities from the inventory and only those total quantities larger than the inventory would be shown on the list. Not deducting the ingredients would show all items used in the plan on the shopping list. If all items in the ingredient file have 0 inventory (as supplied), choosing to deduct from stock or not would give you the same list. If nutritional information is to be displayed when planning a menu, the accumulated total for each day will be listed after the last recipe of the day. Also a grand total for the whole list will be outputted at the end. The percent of RDA in the grand total is divided by seven to give you a daily average. Although intended to be a menu planner, the program may also be used for counting the number of calories consumed earlier. Ingredients may be deleted or quantities changed on the shopping list by selecting "Delete Ingredients From List" under planner on the PDM. This is useful if you want to cross items off the list. A new list may then be outputted by selecting "Refigure List After Deletion" on the PDM. NOTE: using next record and previous record when deleting items moves in shopping list order, by Supplier, then Section, then Alphabetically. << PLAN COMMENT FIELD >> The plan file contains a short comment field to describe the plan. Also in the plan file if an ingredient is not found, it is assumed to be a comment. If you happen to be going out or having leftovers, just enter "going out" or "leftovers" as an ingredient. -17- << GENERAL INFORMATION >> << HELP >> F1; or MSMouse - right button. Help is available almost any time by pressing F1 or the right button of the mouse. The program loads the help file (this file) in the browse utility and places you at the part of help corresponding to where you are in the program (context sensitive). You may look at any other part of the documentation using Page Up, Page Dn, Top, Bottom, ^Find, etc. Press <Esc> to resume. << PROMPTED INPUT >> If the program needs further information, or a decision from you, a selection box is shown on the screen. Valid responses are displayed underneath the question. There are three ways to choose. 1) Use the arrow keys to highlight your pick and press <Ret>. 2) Enter the first letter of the word (for Escape, use the <ESC> key. 3) Use the mouse by pressing the left button on the word of choice. << MESSAGES >> The program sends information on the message line, line 25. << RECORD EDITING >> Adding and Modifying Records The name field must be filled in for every record and it must be unique. Duplicate names in the same file are rejected. The program will not let you to leave the name field if it is blank or a duplicate. There is on need to explicitly save the modifications made to a record. All changes are saved upon leaving the record. To abandon the current modifications, press <Esc>. You will be asked for confirmation. This will give you the option to return to the state the record was in at the last save. Certain options are not always applicable at all times; i.e. you may not delete(^D) a record when adding, since it is not in the file in the first place. Also, next and previous record are not used when adding records. << COMMAND LINE PARAMETERS >> You may skip the main screen and go right to one or the four main files by adding a parameter(I, R, M, P) after the MYF on the DOS command line. For example, "MYF R" will go to the recipe file. << MONOCHROME MONITOR - COLOR CARD >> If you have a monochrome monitor with a color card, use BW80 as the first parameter to suppress the color. E.g. "MYF BW80" Note: only the first letter of BW80 is required. Also if a command line parameter is desired, place it second. E.g. "MYF B R" will directly edit the recipe file in black and white mode. -18- << OUTPUT >> All information in all the files may be directed to the screen, printer, disk or any combination of these. The output may be re-directed to your choice of device until you are done. Use Listing Files under Files on the Pull Down Menu. Output may be listed as complete records, as a summary, or with complete nutritional information, sorting over 100 ways. Files can be listed by high or low fat, protein, carbohydrate, calorie, cost, alphabetical, vitamin, mineral, etc. Fat, protein, or carbohydrate listings may be sorted by grams or percentage. List with the normally hidden table multiplier field when you think a record's nutritional information or cost is wrong. HINT: To list only specified recipes, or meals, just make a plan of them and output the plan with the recipes. There must be enough disk space, 5-100K, depending on the file and quantity of information, to create sorting keys and temporary files. When the computer is sorting, it may be suspended by pressing F1 (HELP) or aborted by pressing <Esc>. << LIST BY ING >> Recipes may be listed by those containing a specified ingredient. Any recipe containing any part of the specified ingredient will be listed. E.g., to list all recipes containing beans, enter "beans" when prompted for a specified ingredient. If the recipe contains the ingredient it will be included in the list. Burritos, which contain "pinto beans" would be included in this example. << SCREEN OUTPUT >> When output is directed to the screen, a mini-editor is used to page through the output with the ability to change it. This editor is perfect for small changes and files under 75K bytes. Larger files can still be viewed, but if they are modified and saved, they will be truncated. You can tell if the file is too big to modify by the "out of memory" display at the end of the file. You may install your own editor and use it when displaying the output to the screen. See < USER EDITOR >. These commands are available under "Editor" on the PDM, so learn them as you work. Summary of EDITOR commands: Key: Action: Arrows Move Cursor PageUp, PageDown Move by Page ^PageUp, ^PageDown Top file, Bottom file Insert key Toggle Insert/Overstrike mode ^F, F2 Find, (case insensitive) F3, ^F3 Delete line, Undelete line Home, End Begin line, End of line Mouse Left button moves cursor <Esc> Leave editor with option to save << DISK OUTPUT >> If you choose D for Disk, you will then be prompted for a file name. 20 spaces are provided to specify the name (8 max), extension (3 max), and optional directory path. If the file exists, a confirmation will be made to be sure its ok to overwrite it. The program will not insert any page control form feeds when outputting to a disk. -19- << PRINTER OUTPUT >> When output is directed to the printer, form feeds are sent based on lines per page as installed by the user. See < PRINTER LINES/PAGE >. Individual records may be printed by pressing Ctrl P when editing the recipe, meal, plan file. This will send the complete record to the printer and include nutritional information, if applicable. << KEY FILES >> The key file informs the program where to look in the data file for an item. If any key file is missing or corrupted, it can be reconstructed from the main data file. See < I/O ERRORS >. The ingredient data file has two key files. All key files have the extension ".KEY". << DATA FILES >> The data files contain the actual information in a file. If a data file is not found in the default directory the program will ask to create a new one. You may have many data files of the same name in separate directories or disks. The fastest way to delete all the records in a file is to delete the data file at the DOS level. Data files can hold a maximum of 32,750 records and use the extension ".DAT". << MERGING DATA FILES >> All files of similar type may now be joined easily. This can be done by record or file. This way you may trade recipes or ingredients without having to retype the information. Explanations follow for adding by record (1) or file (2). 1) Adding by record lets you to pick the records to merge. To merge one file to another file, edit the source file. To pick the records to export to the destination file, goto the record and press Alt E. On the first one you will be asked for the destination directory containing the file receiving the records. All further adds will use this directory. The source record will be added as long as the name is unique. 2) Adding by file will automatically add all records with unique names. A log file is written of all records added. Caution: If you have an ingredient path installed, you will not be able to view another ingredient file, so you may only export records. To import ingredients, temporarily reset the ingredient path to nil. See settings under MYF on the Pull Down Menu. Merging does not work on reminder files, or when adding records. << COLOR AND REVERSE VIDEO >> The following is a key for color monitors: GREEN = Ingredient File PURPLE = Recipe File GRAY = Meal File LIGHT BLUE = Plan File RED = Reminder File BLUE = PDM and Messages BROWN = Background for all data entry of records Monochrome monitors will use reverse video in place of brown. -20- << SYSTEM INFORMATION >> << HARDWARE REQUIREMENTS >> One drive (hard drive recommended), 512K of memory, and DOS 2.0 or higher is required for the program to run. This program will greatly benefit from a disk cache program. << MICROSOFT MOUSE >> This program supports the MicroSoft or compatible mouse. Following is the key to using the mouse: LEFT BUTTON: Used to invoke the pull down menu by moving the mouse to the top line. When editing a file you may move the cursor to a different field. Questions may be answered by moving the mouse to select an answer. On a (Y/N) question clicking on the "YES" box will select the it. RIGHT BUTTON: Used to invoke help. PRESSING BOTH BUTTONS: Is equivalent to pressing the <Esc> key. ANY BUTTON: will work for "Press any key to continue". << FLOPPY DRIVES >> Use one drive for the program and one for the data. These can be logical drives, only one physical drive is required. << FILES ON DISK >> MYF361.EXE is a self-extracting archive containing: MYF.EXE - the main program. (Ver 3.61) MYF.DOC - this documentation file. HISTORY.DOC - Summary of enhancements since version 2. REGISTER.DOC - Lists benefits of registering and includes form. SHARWARE.DOC - Defines the shareware concept. VENDOR.DOC - Distribution information for shareware vendors. MYF3DATA.EXE is a self-extracting archive containing: MYF.TBL - % RDA, and multiplying values for measurements. *.DAT - data files for the plans, meals, recipes, ingredients. *.KEY - key (index) files for the data files. << BACKING UP >> The data files (.DAT) and the table (MYF.TBL) are the only files needed to be backed up regularly. The key files (*.KEY) can be reconstructed from the data files. If a data file is lost and you recover it from backup, be sure to rebuild the corresponding key files. For example, if the recipe data file is deleted accidentally and the backup is recovered, be sure to rebuild the key file. Otherwise, I/O errors will occur if the key file does not correspond to the data file. << I/O ERRORS >> and rebuilding the key files: I/O errors can occur if the disk is full, a power outage hit when writing to the disk, or other unforeseen errors occurred. Most of your data is probably OK. Rebuilding the key files should remedy the problem. Key files can be rebuilt by selecting the rebuild option under MYF from the Pull Down Menu. << CONFIG.SYS >> The program opens up to 11 files at once, so make sure your CONFIG.SYS file has the command "files=20" (30 on an AT). Be sure to reboot after making any change to CONFIG.SYS. -21- << REMINDER FILE >> The reminder program is a utility designed to help remember dates. The reminder program plays without respect to the year. Messages can be run annually or deleted. A birthday would be an example of an annual message, whereas a doctor's appointment would be a deletion. Never forget a birthday, anniversary, or appointment again! The reminder file consists of starting and ending dates, a message, and an Annual or Delete field. The program can play reminders at any time. To play them during boot up, edit your "AUTOEXEC.BAT" File and include the following two lines: CD <to the directory containing the reminder data files> MYF Y (Y will plaY the reminders and exit.) << DATE FIELDS >> Enter the month and day in which this message is to start and end. Use numbers for months; e.g., use 12 for December. The message will play if the current date is between these times. << ANNUAL OR DELETE >> Entering "A" means you want this message to play ANNUALLY, every year between the start and end dates. Your anniversary, your mother's birthday, first of the month payments, etc., would be annual messages. Enter "D" to delete the message after the end date. A doctor's appointment or any other 1 time reminder would be a message to mark for deletion. When the current date is after the end date and the message is marked for deletion, it will be deleted the next time it is played. One time messages currently playing will have a "P" in this field, for playing. "D" records will only be deleted once they have played. << MESSAGE FIELD >> Enter the reminder message to play between the start and end date. << FINDING REMINDERS >> Reminder records are keyed by the start date. Next, previous, and find records move by start date. To Find a record when editing the reminder file, press ^F or F2, and enter the month and day of the start date in numerals. E.g. Entering 0602 will goto the first June 2 record. If there is no June 2 record, it will go to the next one. -22- << TUTORIAL >> Learn by example! For many people, plowing through documentation is a difficult way to learn. The following is a step by step process of adding a new recipe to the recipe database to help people who learn easier by example. Although by no means comprehensive, this example will give you the idea of the program, picking up the shortcuts and tricks will follow later. Instructions for using the pull down menu (PDM) and the short cut keystroke method are included. The short cut keystroke method follows the PDM method in brackets[], and replaces everything listed previously up the the F10 key used to invoke the PDM. NOTE: the symbol <Ret> means the Return key or Enter Key on the keyboard, do NOT type the letters Ret. Also, Alt R means hold down the Alt key and press R, ^G means hold down the Cntl Key and press G. <Esc> means press the Escape Key. 1) Assuming MYF is installed in the directory of your choice, enter "MYF" from the DOS prompt to begin the program. 2) Invoke the PDM by pressing F10, use the arrow keys to show items under "Files", highlight "Edit Recipe", press <Ret>, OR [press Alt R]. You will see the first recipe in the file. 3) To get a blank form, using the PDM press F10, show items under "Records", highlight "Add New", press <Ret>, OR [press "Insert" on the keypad]. A blank form is presented with the cursor in the name field. 4) Enter "Stove Top Casserole" for the name, press <Ret>, enter "American" for the cuisine, press <Ret>, enter "8" for servings, press <Ret> and you are now ready to fill out the ingredients. 5) The first ingredient to be entered is 1 pound of ground beef. Enter "1", press <Ret>, Enter "lb", press <Ret>, Enter "gr" and press ^G (Hold the Cntl key down press G). All the ingredients will be presented and the highlight will be at the first "Gr" listing. Highlight "GROUND BEEF,REG,RAW" and press <Ret>. You will now be back to the recipe ready to enter the next ingredient. The use of ^G to get an ingredient from the ingredient file eliminates duplication of ingredients caused by spelling an ingredient slightly different each time. 6) Next enter "1/2" or ".5", press <Ret>, Press <Ret> again, enter "ONION", press ^G, highlight "ONIONS, RAW", press <Ret>. -23- 7) Next enter "1", press <Ret>, enter "clv", Press <Ret>, and an unrecognized measurement message will appear. Enter "GAR", press ^G, highlight "GARLIC,RAW", press ^L to take a quick look at GARLIC. Note it shows 151 cl in a lb in the Other measurement, Press <Ret> twice. You will then be prompted to enter the value for how many clv in a lb. Press <Ret>, then UpArrow, <Ret> again, change "clv" to "cl". Press <Ret> twice. The program could not find "clv" in the information for GARLIC, but did understand "cl". 8) Next enter "2", press <Ret>, enter "cup", Press <Ret>, enter "MILK", press ^G, highlight "MILK,WHOLE,3.3% FAT", press <Ret>. 9) Next enter "0", press <Ret>, enter "ser", Press <Ret>, enter "Ital", press ^G, highlight "Italian Sauce", press <Ret>. Note by entering "ser" in the measurement field, the program took Italian sauce to be another recipe, not an ingredient. Also entering "0" for the number of serving means to use a whole recipe. Alternatively, you may have entered the number of servings to use. 10) Next enter "1/3", press <Ret>, enter "tsp", Press <Ret>, enter "OR", press ^G, highlight "OREGANO,GROUND", press <Ret>. 11) Next enter "1/2", press <Ret>, enter "cup", Press <Ret>, enter "CHEESE", press <Ret>. A message will be displayed stating "CHEESE is not in the ingredient file, press Alt A to add." You may wish to add it, but if it may already be in the ingredient file, look for it first to avoid duplication. Besides, it takes time to fill out the information for each ingredient. To go back and look, press UpArrow, <Ret> twice, then ^G. Highlight "CHEDDAR CHEESE", press <Ret>. 12) Press <Ret> again. Sixteen lines are provided to enter the directions. Enter the following: "Brown meat, saute onions, drain. Add tomato sauce and milk. Simmer. Add pasta. Stir continuously. Reduce heat to warm. Grate cheese and add to sauce. Cook for 30 - 45 minutes." Press <Esc> to exit directions. 13) This recipe is now done. Press "Home" to view the first recipe in the file. To look up this recipe, invoke the PDM by pressing F10, use the arrow keys to show items under "Records", highlight "Find", press <Ret>, OR [press F2]. Highlight "Stove Top Casserole" and press <Ret>. This recipe may now be used in other recipes, meals, or plans. << INDEX >> 2% Milk is 35% fat, 14 abandon modifications, 8, 17 active plan, 8, 16 alcoholic calories, 4 annual (reminder), 21 blank fields, 10 carbohydrates, 7, 12, 14, 18 change drive/directory, 5 cholesterol, 7 clear all remaining fields,10 clear field, 8 common measurements, 15 comment field; recipe, 12, ingredient, 14, meal, 16, plan, 16 conversion table, 3, 9, 11 copy record, 7 cost, 9, 11, 12, 14, 18 create new data file, 19 cuisine field, 14 data file, 14, 19, max, 19 delete file, 19 delete record, 8 delete items on shopping list, 16 direction field, 14 disk full, 20 edible portion, 14 editor, 6 enhancements, see HISTORY.DOC exchanges, 1, 4, 7, 14 fat, 1, 4, 7, 12, 14 fatty acids 4, 7 field definition, 2 file, 2 find record, 8, 21 find by ingredient, 4, 18 floppy drives, 20 fractional values, 9 glossary, 2 grams, 4, 12, 14, 18 hidden multiply field, 11 i/o error, 19, 20 index file, see key file ingredient field, 2, 10 ingredient path, 5 install settings, 5, 6 introduction, 1 inventory, in stock, 16 key files, 19 keystrokes, summary, 8 list files, see output look, 13 list recipe by ingred, 4, 18 measurement field, 9, 13 merge data files, 19 message field, 21 minerals, 4, 7 modifications, 5, 17 multiply ingred info, 15 MYF.TBL, see table name field, 9 number conversion error, 9 nutritional fields, 4 nutritional information, 1, 4, 7, 12, 14, (by grams or percent, 18) output, 4, 18 output text file, 5 overstrike, 9 overwrite, 18 percent(prot,fat,carb), 4, 12, 14, 18 planner, 16 percent RDA, 1, 4, 8, 11, 12, 14, 16, 18 printer, 4, 18 printer lines/page, 7 pull down menu, 5 quantity field, 9 RDA, see percent RDA above rebuild, 7, 19 recipe file, 15 recipe example, 22 record, 2 refigure shopping list, 16 refuse, 14 reminder file, 21 saturated fatty acids, 4, 7 screen output, 4, 18 section field, 4, 13 servings, 1, 9, 10, 12 shopping list, 1, 8, 16 significant digits, 6 sodium, 4, 7 sorting, 18 source of nutrition, 4 start day, 8, 16 supplier field, 4, 13 table, 3, 9, 11, 13 tutorial, 22 update cost, nutrition, 7, 12 updating meals, plans, recipes, 7, 12 user defined fields, 8 user editor, 6 user name, 5 vitamins, 4, 7 volume equivalents, 11