This demo may be distributed to anyone who is interested, provided that the documentation and program are not altered. Recipe Master and the Big Byte Logo are trademarks of Big Byte Software. HyperCard and Macintosh are trademarks of Claris Corporation and Apple Computer, Inc., respectively.
XCMD's and XFCN's
MTSort is used under license from:
Manor of Micro, Inc.
6827 Black Duck Circle
Lino Lakes, MN 55014
The ShowDialog and Progress XCMD's are used under
license from:
Jay Hodgdon
Ignatz Software
587 Cutwater Lane
Foster City, CA 94404
FileName and NewFileName are creations of:
Andrew Gilmartin
Brown University
Distributed by BMUG
Introduction
Preface
Welcome to the Recipe Master demo. The program consists of two HyperCard stacks that are designed to work in concert: Recipe Master and Recipe File. Recipe Master will enable the user to enter recipes, and will show the nutritional content of the recipe. The full version of this program, which is available for $59.00, contains data for over 2,000 foods from the latest release of the USDA Handbook 8. Individual foods, as well as whole categories, may be added or deleted by the user. The nutrient data for each food in the database may also be edited. The Recipe File stack provides a place to store recipes along with their instructions and nutritional data. Recipes may be searched by keyword.
This guide provides the user with detailed instructions. The program is very easy to use, and “Help” buttons (identified with a question mark icon) are available from most cards in the stack.
System Requirements
In order to use this demo you will need the following:
Version 1.2 or 2.x of HyperCard
A hard disk with at least 300 K of free space
1 Mb of memory (required by HyperCard)
If you are using an earlier version of HyperCard, see your Apple dealer for an upgrade to the latest version.
Before You Start
Copy the Recipe Master Demo, and Recipe File stacks to your hard disk.
Getting Started
Starting Up the Program
Start by double-clicking the Recipe Master Demo file from the Finder. If you are already in HyperCard, you may use the “Open Stack” command under the File menu. You will see the Opening Card.
You may notice that the menu bar disappears as soon as you enter Recipe Master. I have deliberately hidden the menu bar as I needed the space on Plus's, SE's and Classics. Those wishing to access the menu bar may do so by simply pressing the command-space bar combination. Repeat this action to hide it again.
Click on the Make Recipes button to go the Recipe Maker card, where you will be able to enter the ingredients for your recipe, as described in the next section. The Edit Ingredients button is used to edit the database of food ingredients, as described below. Items may be deleted, new items may be added. Categories may be deleted or added. The nutrient data may even be edited.
Click on the Open Recipe... button to go to a Recipe File. Recipe files are used to store recipes along with their cooking instructions and nutrient data. A sample Recipe File has been provided. It contains a single recipe. New recipe files may be created from either the finder or from within Recipe Maker. From the finder, select the file “Recipe File.” Then select the “Duplicate” command from the “File” menu. Change the name of the new file from “Copy of Recipe File” to whatever you wish.
To start a new recipe file from Recipe Maker, open the Recipe Maker stack using the Open Recipe... button. Then press command-space bar to show the menu bar. Select the New Stack... command from the File menu. Type in the name of your new recipe file, leave the Copy Current Background option checked, and click OK.
The Nutrient Profile button takes you to a card where the nutrient content of individual ingredients may be examined. This button is also found on the Recipe Maker card. After selecting an ingredient and inspecting its nutrient content, you have the option of adding the selection to the current recipe on the Recipe Maker card. Click on the Compare Foods button to get a side-by-side comparison of the nutrient compositions of two foods. The data is presented in a table and a bar graph.
The Quit button will quit HyperCard and return you to the Finder. The button shaped like a house will take you to HyperCard’s “Home” card. The button shaped like a tiny pocket calculator takes you to a Conversion Calculator card, for converting between metric and American units of measures. The button with the question mark provides help information the functions of the various buttons on the card.
Using Recipe Maker
Entering Your Recipe
Click on the Make Recipes button. This takes you to the Recipe Maker card, where the ingredients for your new recipe will be entered. Begin by entering the name of your recipe in the space provided. The click on the “Add to List” button to begin selecting the ingredients. You will then be asked if you want to locate the ingredient by category or by doing a String Search.
If you choose String Search, you may enter one or more key words to search for, and Recipe Maker will locate each food entry in the database that contains both words. The more specific the word, the better. If there are many occurrences of the first key word entered, this may take a minute to complete. You will then be given a list of matching ingredients to choose from. You may select a single food by clicking on it. Additional selections are allowed by holding down the shift key while clicking on subsequent choices. When you have finished your selections, click the “OK” button. Click the “Cancel” button to halt and abandon the selections.
When ordering by categories, you will be presented with a list of categories to choose from. Note that you may make multiple selections by shif-clicking on subsequent choices. After selecting one or more categories, you will be presented with a list of ingredients for each category selected. Again, you may choose more than one ingredient from each category. You will then be asked to choose one of up to four different portion measures for each ingredient chosen. Only one choice is allowed. Then you will be asked how many of these portions you wish to choose for each ingredient. You must enter a valid number. Clicking the “Cancel” button will abort the selection.
After each selection is completed, the ingredients are added to the ingredient list on the Recipe Maker card. The total weight of ingredients is also given in both grams and ounces. This information may be useful when calculating the yield of a recipe.
Making Changes
You may change the amount of any ingredient, or delete that ingredient from the list, and the nutrient totals will be adjusted accordingly. Simply click once on the line of the ingredient you want to change or delete, and follow the instructions.
Scaling Recipes
To scale a recipe up or down, click on the “Scale Recipe...” button. You will be asked for the scale factor. Enter a number. For example you would enter “2” to double a recipe, or “0.5” to cut an recipe in half. You may enter the number in a fractional form (e.g. “1/2”) but any non-numerical entry will not be accepted. After entering the scale factor and clicking the “OK” button, the program will take a few seconds to recalculate the nutrient totals. Then the display of the card will be changed to reflect the new recipe. The values for the amount of each ingredient will be adjusted, and the total nutrients per recipe will be adjusted. Note that the number of portions per recipe will also be scaled up or down by the same factor, so that the nutrients/portion values will remain the same. The number of portions/recipe may be changed at any time by entering a new number in that field.
Nutrient Composition
After entering some or all of the ingredients for your recipe, you may get the nutrient composition of the recipe by clicking on the “Nutrients” button. You will have a choice of seeing the nutrient content for the total recipe, or per portion. If you choose per portion, you must fill in the portion definition and the number of portions per recipe in the spaces provided. You will then be taken to a card that looks has a table of nutrients displayed.
A print-out of this screen may be performed by clicking on the “Print Data” button. Be sure to turn on your printer first. Click the “Return” arrow at the lower right-hand corner of the screen to return to the Recipe Maker card.
Generating Reports
After entering a new recipe in the Recipe Maker card, you may generate a text report of the recipe. The report will include the list of ingredients, and the nutrient content of the recipe. After filling in all of the information for the recipe, click on the Make Report button and select which of the 24 nutrients in the list you want included in your report. Shift-click for multiple selections. After you make your selections, there will be a short pause while the report is generated. You will then be asked to name the text file to be created. The report will be a text file that may be opened with TeachText, MS Word, MacWrite, or any other word processor. You will be asked if you want to print a copy now. If so, the report will be printed using “TeachText”, which should be on your disk as part of the system software from Apple.
A copy of the report may be viewed by clicking on the “Show Report” button. The nutrient analysis is presented as a tab-delimited table. Each line in the table contains the name of the nutrient, the units, amount per portion, and total amount in the recipe. The items are separated by tabs, which facilitates importing the data to a spread sheet or database program. You may have adjust the tab settings in your word processor to get the columns of the table to align properly.
Adding Recipes to Recipe File
After all of the ingredients for a recipe are entered in the Recipe Maker card, you have the option of storing the recipe in a Recipe File, where cooking instructions may be added. To do this, click on the Add Recipe... button. You will be presented with an Open File dialog showing only HyperCard stacks. Select Recipe File, or any copy of the Recipe File that you have made. If you select a stack that is not a recipe file, Recipe Master detects this and will give you an error message. The selected Recipe File will open, a new card will be made and the ingredients and nutrient information will be entered automatically. Note that the Instructions field will be empty. You may type in the cooking instructions into this field and they will be stored with your recipe and printed out with any report (see the next section).
Using the Recipe File
Basic Navigation
Users who are familiar with HyperCard know that there are many ways to go from card to card and stack to stack. In the Recipe Maker, navigation is strictly controlled by the various buttons.
Please do not attempt to deviate from this navigational path, as you may get various error messages.
While in the recipe file, you will use the arrow buttons at the top of the card to move from card to card. The left and right pointing arrow buttons take you to the previous and next recipe in the file, respectively. Click on the Sort button to sort recipes alphabetically by title. Click on the Search button to search for recipes with a word or pharse. After entering the text to search for, there will be a short pause. If the text is found in one or more recipes, you will be presented with a list of recipe titles that contain the text. Choose a recipe title to go to that recipe.
Click on the Tell About button (shaped like a little balloon) at the top of the recipe card to return to the Recipe Master opening card. The Return Arrow button at the bottom of the card takes you back to the place you came from. If you started by double clicking on the recipe file from the finder, this button will take you to HyperCard’s Home card. The functions of the other buttons will be described in the sections below. The Delete Recipe button should only be used if you are sure you want to delete the recipe shown on the current card. Use this button with caution; you cannot undo this action. Note that the last remaining recipe in a recipe file will not delete.
To add a recipe to the file, click on the New Recipe button. You will be taken to the Recipe Maker card, where new recipes are entered by selecting the ingredients. See the preceding section for instructions on entering your new recipe and adding it to a recipe file. The funtions of the remaining buttons in the Recipe File are explained in the following section.
Change Recipe...
This button will transfer a copy of the recipe you are viewing to the Recipe Maker card. There you may change the recipe as described in above. After making your changes, click on the “Add Recipe” button to store this new recipe in a Recipe File.
Shopping List
Click on this button to generate a shopping list from one or more recipes in the Recipe File. You will be given a list of recipes in the file to select from. Click on one recipe, or shift-click to select more than one. The ingredients for each selected recipe will be included on the shopping list. You will be asked for a file name and a loctation to save the text file generated on disk. You will be asked if you wish to print a copy now. If so, the shopping list will be printed using TeachText. You will then be returned to the Recipe File. The text copy of the shopping list may be opened by any word processor for editing or printing.
Nutritional Analyses
Summary in Recipe Display
A brief summary of the nutritional content for each recipe in the recipe file is shown on the right side of the card. The two “Radio” buttons bellow the table control whether the nutrient totals for the whole recipe or per portion are displayed. The calorie count is dispayed in units of kilocalories (Kcal). Do not be confused by this. A kilocalorie is equal to the “calorie” commonly refered to in diet plans and nutritional information printed on food containers. The amounts of protein, carbohydrate and fats are all listed in grams. The amount of total Cholesterol in shown, in milligrams. PLEASE NOTE: this is a measure of the dietary cholesterol of the recipe, NOT a measure of the cholesterol level in your blood. Consult your physician to find out what your blood cholesterol level is, and what it means to you. Certainly, many people should avoid a high cholesterol diet.
Finally, the amount of sodium is listed. The sodium values are listed both in milligrams, and milliequivalents, for the convenience of those users who wish to monitor their dietary sodium.
More Nutrients
A more detailed nutritional analysis of the recipe may be obtained by clicking on the Nutrients button. You must choose to display either the total nutrients per recipe or per portion. The nutritional display is identical to the one shown on page 7. Click on the Return Arrow button on the lower right-hand corner of the screen to return to your recipe file.
Analysis of Individual Foods
Nutrient Profiles
An analysis of the nutrients in any single food in the Recipe Master database may be obtained by clicking on the Nutrient Profile button. This button is found on the opening card of Recipe Master as well as on the Recipe Maker card. The button brings you to the Nutrient Profile card. Click on the Select Food button to choose the food to analyze. You will be asked to select a menu category, then to choose a food from the category you select. You will also be asked to choose a portion size. After a pause for a few seconds, the data will be displayed in the tables. Note that the amounts displayed are per portion that you select. You have the option of adding this food, in the amount you selected, to the ingredients list on the Recipe Maker card. This provides you with a method of previewing the nutritive value of an ingredient before you decide to include it in your recipe. The Calorie Profile and Fat Profile buttons provide pie charts of the calorie and fat distribution, as described below.
Calorie Profile
Clicking the Calorie Profile button takes you to a pie chart of the percent calories for the selected ingredient that are derived from protein, carbohydrate, fat and alcohol. In addition, the percent calories from saturated fat is listed. The percentage of calories from fat is of particular interest. The “typical” American diet has about 45% of its calories from fat. Health authorities recommend that no more than 30% of your calories should come from fat. To make up the difference, try eating more complex carbohydrates: whole grain foods, for example. If you are trying to loose weight, reducing your fat consumption is the most efficient way to cut calories. Each gram of fat contains 9 calories per gram, compared with 4 per gram of protein for carbohydrate and 7 for alcohol.
Fats
Clicking the Fat Profile button takes you to a pie chart showing the relative amounts of saturated, polyunsaturated, and monounsaturated fats in the diet. Health authorities recommend reducing the amount of saturated fat in your diet. However, a high intake of polyunsaturated fats is not rec om mended.(1) The 10th edition of the Recommended Daily Allowances (2) recommends an upper limit of 10 percent of dietary calories from saturated fats. A recent journal article provided evidence that monounsaturated fats, particularly oleic acid, are very beneficial (reducing LDL levels) when substituted for saturated fats in the diet. (3)
Comparing Foods
The distribution of nutrients between two foods may be compared by clicking on the Compare Foods button on either the Opening or Recipe Maker cards. This brings you to the Compare Foods card. Foods are chosen in the same manner as described for Nutrient Profiles. The data in the tables may then be plotted, by clicking the Plot button. Note that the blank spaces in the plot indicate the nutrient was not present in either food.
Advanced Features
Customizing the Menus
Adding & Deleting Categories
The database of foods for Recipe Master may be expanded by adding foods. The data for existing foods may also be altered. Each category can hold up to 150 food items. To edit the menus, go the the Recipe Maker card, then click on the Edit Menus button. You will see a list of menu categories on the left side of the screen. Below the list of categories is a button, Add New Category. Clicking this button allows you to add a new category to the list. This new category will be empty. It is up to the user to add new items. Categories may also be deleted from the stack. Use the Delete Category button with caution. Once you delete the category, you cannot undo the action.
Adding & Deleting Foods
Individual foods may be deleted from any menu category. Click on the Delete Menu Item button, and you will be asked to choose a category from which to delete foods. You will then be shown the list of foods from the chosen category and asked to select those items you wish to delete. You may select several by shift-clicking. Use caution, deletions from the database cannot be undone.
To add new items to the database, click on the button Add/Edit Menu Item, and you'll be taken to the first of two Data Entry cards.
If you wish to edit an exiting item, click on the “Edit Menu Item” button. The data from the chosen item will then be displayed. You may change the data in any way you see fit. Then you have the option of replacing the original entry, or adding the item under a new name or category.
For new foods, enter the name of the food as you want it listed in the menu in the Name field. Then you must define two portion measures. Enter the definition of portion 1 in the first line. The portion definitions should begin with a number, such as “1 each” or “1/2 cup.” Next enter the weight of each portions, as defined, in grams. Use the calculator button to go to the Conversion Calculator if you need help converting from ounces to grams. If you only want to use one portion measure, simply repeat it for portion 2. Next, enter the data for the nutrients in the units. Note that the nutritional data you will enter should be the amounts in a single portion, as defined by Portion 1. Nutritional information on commercial food products is usually expressed this way. When you are finished with Part 1, click on the “Proceed to Part 2” button and enter the vitamin, mineral, and amino acid data. Leave blank any data that is not available. Return to Part 1 when you are done. Click “Add Food” when you are finished entering data. You will be asked to specify a user menu to add to. Click “Exit” to leave the data entry cards. The data fields will be cleared.
Abbreviations
A VITAMIN A
AP AS PURCHASED
APPROX APPROXIMATELY
B1 VIT. B1 (THIAMIN)
B2 VIT. B2 (RIBOFLAVIN)
B6 VITAMIN B6
B12 VITAMIN B12
BARB BARBECUE
BRSD BRAISED
BX BOX
C CUP
C (in vitamin chart) VITAMIN C
CA CALCIUM
CAL CALORIES
CARB CARBOHYDRATE
CHOL CHOLESTEROL
CKD COOKED
CN CAN
CND CANNED
CNTR CONTAINER
COMMER COMMERCIAL
COND CONDIMENTS
DIAM DIAMETER
ENR ENRICHED
EQ EQUAL
FE IRON
FF FAST FOOD
FL OZ FLUID OUNCE
FOLIC FOLIC ACID
FRZ FROZEN
G OR GM GRAM
GLC GLUCOSE
HRD HARD
HYDR HYDROGENATED
IN INCHES
IU INTERNAT’L UNITS
LB POUND
LIQ LIQUID
LRG LARGE
MED MEDIUM
MG MAGNESIUM
MG MILLIGRAMS
NIAC NIACIN
NT WT NET WEIGHT
OZ OUNCE
P PHOSPHORUS
PC PIECE
PKG PACKAGE
PKT PACKET
PROT PROTEIN
QT QUART
R-T-C READY TO COOK
R-T-S READY TO SERVE
RED REDUCED
REG REGULAR
SL SLICE
SLCS SLICES
SOL SOLIDS
STK STICK
TBSP TABLESPOON
TSP TEASPOON
UNENR UNENRICHED
UNHT UNHEATED
VEG VEGETABLE
VEG-S VEG. SHORTENING
VOL VOLUME
VOL VOLUME
YLD YIELD
ZN ZINC
About the Author
Dr. Lasky received his Ph.D. in Biochemistry from University of California at Davis in 1983, and a Master's degree in Cell Biology from San Francisco State University. He may be reached on-line at Genie (R.Lasky), Compuserve (76136,1622), or America Online (Rickster1).
1 FAO (1977) Dietary fats and oils in human nutrition. FAO Food and Nutrition Paper No. 3, Rome, 94 pp.
2 Recommended Dietary Allowances, 10th Ed. (1989) Committee on Dietary Allowances, Food and Nutrition Board, National Research Council, National Academy of Sciences, Washington, DC, 284 pp.
3 Grundy, S. M. (1989) Journal of Nutrition 119: 529-533.
