Book excerpt: Recipe Nutrient Analysis: Best practices for calculated and chemical analysis is your step-by-step guide for determining the nutrients in recipes. Industry veterans Catharine Powers and Cheryl Dolven have worked with a team of registered dietitians and food professionals with years of experience analyzing recipes, to bring you practical advice and a collection of resources you won't find anywhere else. This resource is a must have for anyone who calculates the nutrients in recipes - especially cookbooks authors, newspaper and magazine food editors and professionals analyzing recipes for restaurants or other food service venues.