Nutrition and Sources Policy

Nutrition estimates

Nutrition values are estimates unless a page states otherwise. Actual values vary with ingredients, brands, preparation, yield, restaurant practices, and serving size.

Source hierarchy

We aim to prefer primary or authoritative sources appropriate to the record, such as government food-composition databases, manufacturer or restaurant nutrition disclosures, original research, and established professional guidance. Secondary sources may be used for context when clearly identified.

Recipe calculations

Recipe nutrition should document the ingredient records, quantities, yield, serving definition, calculation method, and verification date. Restaurant and packaged-product data should remain distinct from home-recipe estimates.

Transformations

A transformation should be evaluated for culinary identity, the selected goal, meaningful tradeoffs, and whether an accompaniment is more appropriate than changing the original food.

Updates

Sources and product information can change. Each production record should include a last-reviewed date and may be updated, corrected, or archived.