Nutrition Checklist: Product Information Needed for Nutrition Analysis

Net weight (in ounces or grams, where 1 oz = 28.35g)
Volume of the product in the container (in fluid oz or cups, where 8 fluid oz = 1 cup)

(please note that 8 fluid oz does not always weigh 8 oz; weight and volume are separate)

Include as much descriptive information as possible (i.e., specify type of oil used, not just “vegetable oil”)
If a choice of ingredients is given (i.e., “fresh or canned tomatoes”), identify the item most likely to be used.
Include recipe instructions if the process will alter the ingredients (i.e., cooking, marinating, etc.).
Does any component of the recipe or product have added salt, sugar or other ingredients that could effect the analysis?
If an ingredient is a purchased product from another source (such as flavorings or seasonings), provide a resource for nutritionals on those items.

For beans, grains, pasta and rice, give the amount of the raw or as purchased (“A.P.”) item as well as the cooked yield (i.e., 1 cup raw brown rice = 2.5 cups cooked rice).
Provide measurements in both volume (household measures) and weight.

If the product will be packaged or bottled, provide the size of the container (how many fluid ounces or cups will it hold?).
The serving size described on the Nutrition Facts Label for packaged food is regulated by the FDA and will be provided if you do not have it.
State how many servings the recipe yields.

Provide the dimensions of the proposed product label so that the most appropriate Nutrition Facts Label size and format can be developed.
State details if you plan to market several sizes of the product (i.e., a small box with 2 chocolates and a larger one with 6).

Do you intend to market any nutrition claims about the product (such as “low fat” or “low sodium”)?

Consulting in Nutrient Analysis