About
Nutrition methodology
The six prototype recipe pages are untested editorial concepts. They contain no calculated nutrition and are blocked from search indexing. This draft methodology describes the evidence required before any recipe can be published.
Current recipe status
No prototype recipe has been standardized, cooked, tested, photographed as its actual finished dish, mapped to nutrient sources, or reviewed by a renal dietitian. Draft timing, yield, substitutions, storage, allergens, and measurements must all be verified.
A recipe may publish without nutrient figures only when its status is explicitly not calculated and all common nutrient fields are omitted. Showing figures instead requires documented analysis sources. Either path still requires a separate qualified nutrition review before approval; recording a status is not a review.
Placeholder figures will never be added to make a page look complete.
Required calculation method before publication
- Standardize every ingredient by weight and retain the exact USDA FoodData Central ID or Canadian Nutrient File food code used.
- Record the database version, source type, calculation method, yield, serving definition, and rounding method.
- Keep at least one titled direct HTTPS source record with any verified analysis.
- Label supported figures as estimates where brand, cut, preparation, or yield can change them.
- Keep unknown values visible as unknown instead of filling them with zero or an invented average.
- Recalculate and re-review nutrition whenever an ingredient or substitution changes the result.
No targets, no safe lists
We do not publish per-serving limits, daily targets, or lists of foods described as suitable for everyone with kidney disease. Those depend on your labs, medicines, treatment and dialysis status, other conditions, and your care team's instructions.
If you want to know whether a recipe fits you, bring it to your renal dietitian.
Recipe development
- Website concepts remain separate from the Kidney Daily app recipe library.
- A real recipe developer and tester must be named, and the recipe must be cooked repeatedly enough to verify yield, timing, doneness, storage, reheating, and food-safety instructions.
- Substitutions may appear as tested options only after separate testing documents their measurements and effects on timing, texture, allergens, and nutrition.
- Owned photography must show the recipe actually produced by the final method.
Official nutrient-data references
- United States: USDA FoodData Central documentation.
- Canada: Health Canada Canadian Nutrient File.