Calories & serving sizes
Nutrition values are tied to a serving. Compare the listed portion with the amount you actually ate before logging it.
MACRO GUIDE
Understand the
numbers.
A starting guide to the fields you’ll see in your food log. A larger searchable guide library is part of the next data phase.
Protein, carbs & fat
These macronutrients help describe a meal’s composition. A useful log includes all three, not just calories.
Fiber & sugars
Total carbohydrate can include fiber and sugars. Keep these fields separate when a source provides them.
Saturated & trans fat
These are parts of total fat. A blank value means the source did not provide it; it does not mean zero.
Vitamins & minerals
Amounts use different units, such as milligrams and micrograms. Always preserve the unit and source with the value.
Restaurant data
Menu items can change by location, recipe, and serving size. Record the restaurant, item, source, and update date together.