Nutritional Analysis (AQA GCSE Food Preparation & Nutrition): Revision Note

How to carry out nutritional analysis

• A nutritional analysis is used to find out the nutrient values of a recipe, meal or diet

• Each ingredient has a nutrient value which can be sourced from food tables or nutritional analysis software

• Nutritional analysis can be used to plan and modify recipes, meals and diets to reflect the nutritional guidelines for a healthy diet

  • In the UK, the Eatwell Plate (opens in a new tab) should be referred to when planning meals, thus recipes and diets should be modified to reflect this

  • Ingredients and cooking methods can be changed to ensure meals are nutritionally balanced, e.g.:

    • Salt and sugar can be replaced with a variety of herbs and spices, or natural sweeteners such as dates or honey

    • Wholegrain carbohydrates can be used instead of white rice and pasta which will increase fibre intake

    • Leaner cuts of meat can be used instead of high-fat choices such as sausages

  • Portion size can be controlled to follow recommended daily energy intakes

  • Overall diet can be modified to suit a person's needs e.g.

    • Someone who is obese may need a diet with lower fat intake

    • A diabetic person will need to manage and modify the sugars and carbohydrates consumed

    • A vegan diet will need careful consideration to replace proteins found in meat and ensure daily requirements are met

Using food tables for nutritional analysis

• Food tables list ingredients alphabetically or by group to show the amount of nutrients per 100 g of food

• The nutrient value may need to be converted into the quantity required for a specific recipe (which may not be 100 g)

Food table example

Using nutritional analysis software

• Many online nutritional software are available to determine the nutritional analysis of food

  • The food ingredient is searched for

  • The mass or volume required for recipes or diets can be adjusted

  • Portions per person can also be calculated

  • The nutrients and energy for the specific portions and weights required will be shown

  • Some programs allow comparisons of nutritional values to recommended guidelines