Compatibility of computed and chemically determined macronutrients and energy content of traditional Greek recipes

The analyses of composite recipes are frequently missing in nutrient databases and their inclusion presupposes expensive and fairly complicated chemical analyses. The nutritional composition of traditional Greek composite foods was determined through chemical analyses and by the computerized program, Unilever Dietary Analysis Program (UNIDAP). The chemical analyses followed standard procedures and were also performed on all the raw ingredients used for preparation for the composite foods. The UNIDAP system was originally based on the British Food Composition Tables, but has been enriched over the years with compositional data representative of Greek food items, derived from chemical analyses conducted in the context of research projects. iscrepancies were observed between the nutrient values of the raw ingredients that were used for the preparation of the recipes and the UNIDAP database nutrient values for the same ingredients, but despite that, a very good agreement was deduced for the macronutrients and energy content of the composite foods. It is concluded that the UNIDAP generates reliable data on macronutrients and energy content of Greek food recipes. This provides the foundation for developing more up-to-date nutrient database in Greece and supplies health professionals with an important tool for dietary planning, nutrient and food database development, and policy implementation.