Sourced Knowledge
Clear context for everyday food decisions.
Concise, edited and sourced material to support practical food planning.
Glossary · Labels and ingredients
. . May be included in the sheets.
Caution allergen marking, which may indicate a risk of possible unintentional presence.
Open article →Knowledge space · Labels and ingredients
. Sugar-free , .. light , .. ..: what to check?
The marketing setting alone does not tell you how the product fits into the diet. Look at the ingredients, the nutritional table, the dose and what the product triggers.
Open article →Tips & Tricks · Restaurant and travel
A durable option B on hand for travel
Keep at hand a durable, suitable option for you, such as fruit, natural oil seeds, whole-grain biscuits or legume snacks. Check the current label every time you have an allergy.
Open article →Glossary · Food planning
A rescue dinner
Pre-order, fast-prepared food or combination of food for the days of the rollover of the plan.
Open article →Knowledge space · Food planning
A sustainable, healthy diet: what does it mean in practice?
A sustainable, healthy diet takes into account health, environmental impacts, cultural habits and affordability at the same time. It does not mean a single universal diet.
Open article →Tips & Tricks · Batch cooking
A week's work on a foundation can count on a lot
Wash, slice, or prepare some ingredients in advance: vegetables, cooked grains, legumes, or protein sources.
Open article →Knowledge space · Food supplements
Accessories and medicines: why should a warning layer be used?
Some dietary supplements may interact with medicines or may pose a risk under health conditions. The system should warn and direct you to a professional and should not guarantee interaction safety.
Open article →Tips & Tricks · Food waste
Add a .. .. ..map for recipes
Select how many days a recipe can be stored safely, frozen, and used in other foods. This will also help the user design.
Open article →Tips & Tricks · Quality assurance
Add a picture to a single form of recipe
Use a specific food photograph only for a substantially identical recipe. If the main protein source or the form of the food differs, choose a more neutral fallback image of the visual family.
Open article →Tips & Tricks · Food waste
Add a three-piece label to the frozen dose
Write what's in it, when it's made or put in the freezer, and how many doses. It's enough information to plan without causing too much administration.
Open article →Tips & Tricks · Food supplements
Add the exact product and dose for supplement
The intake log should contain a product name, active substance or form of nutrients, dose, unit, frequency and time. Do not store only vitamin .
Open article →Tips & Tricks · UI and display
Add the format chip to the image, do not replace it
On the recipe card, the small , , Bowl, , Wrap , Toast , or , Cold bowl , chip quickly makes the picture readable. This should be separate from the breakfast/lunch/dinner marking and diet filters.
Open article →Tips & Tricks · Practical exchanges
Add vitamin C to vegetable iron source
Matching paprika, citrus, berry fruit or other source of vitamin C may be a practical solution for pine or cereal-based food. However, handling the diagnosed iron deficiency is a health task.
Open article →Knowledge space · Nutrient
Added and free sugars
The restriction of sugar drinks and frequently consumed products with high sugar content; a separate explanation that this is not the same as the automatic ban on whole fruits
Open article →Glossary · Labels and ingredients
Added sugar
Sugar added to the food during preparation or manufacture; treated separately from the natural sugar content of the whole fruit
Open article →Glossary · Labels and ingredients
Added sugar
Sugar which is added to a food or drink during manufacture, cooking or consumption.
Open article →Knowledge space · Labels and ingredients
Added sugar and naturally present sugar: why does context matter?
It is important for the interpretation of the sugar content that food is put into the diet and how often it is consumed. WHO proposes to limit the intake of free sugars.
Open article →Glossary · Lifestyle
Aerobic motion
Larger groups of muscles can be moved for longer, such as walking at pace, cycling or swimming.
Open article →Knowledge space · Lifestyle
Aerobic motion and muscle enhancement: why should you treat it separately?
Aerobic and muscle-enhancing movements vary in the way they fit into the weekly routine. WHO recommends for adults 150 to 300 minutes of moderate aerobic activity per week, or an equivalent alternative, as well as reinforcements working on major muscle groups for at least two days a week.
Open article →Tips & Tricks · Recommended engine
After changing the circle, check the full recipe
If you choose noodles, bulgurs or other pears instead of rice, refresh the gram, cooking time, allergenic label and nutrient data. The replacement is not just a change of material.
Open article →Glossary · Basic substances
Aged cheese
Cheese that matures for a certain period of time; its properties, taste, salinity and fat content may differ significantly from that of other cheeses.
Open article →Knowledge space · Drinks
Alcohol and a healthy diet: why not treat it as a drink?
The energy content and health risks of alcohol are not offset by the health of a food. Macrovia does not recommend alcohol to achieve a health goal.
Open article →Knowledge space · Drinks
Alcohol: how to appear in a responsible recipe application?
Alcoholic beverages should not be shown as a means of achieving a health goal. It is recommended to indicate the ingredient, possible substitution and that alcohol does not necessarily evaporate when cooking.
Open article →Knowledge space · Allergenes and special diets
Allergens at restaurant and take away: why ask specifically?
In restaurant and delivery food, ask about allergenic information separately, because the ingredient, the common tool or the method of preparation may be relevant. In the EU, allergenic information should also be provided for non-prepacked foods.
Open article →Knowledge space · Principles
Allergens, personal avoidances and I don't like it, what's the difference?
The allergen blocking protection, documented avoidance exclusion, personal avoidance is a default hide, and I don't like a ranking sign.
Open article →Glossary · Accessibility
Alt Text
Short text image description that communicates the image content if the image is not visible or when using a screen reader.
Open article →Knowledge space · Accessibility
Alt text: why not a copy of the recipe address?
The alt text briefly describes the visible food or the nature of the family image, such as .Friss protein-rich salad. You do not need to repeat the full recipe address if it is already available as text next to the picture.
Open article →Tips & Tricks · Kitchen technology
Always a maroon in a refrigerator
Marinade flavors, but does not automatically make room heat safe. Morinating the perishable material should be carried out in a refrigerator.
Open article →Tips & Tricks · Kitchen technology
Always add mortar to the food with heat compensation
Gradually mix the hot juice of the food into the cold smear, then pour it back slowly with continuous mixing. This can help to achieve a smoother consistency.
Open article →Tips & Tricks · Allergical safety
Always look at the current packaging for allergen.
The recipe, production and label can change. In case of known allergies, do not rely on old data stored in an earlier purchase or application.
Open article →Tips & Tricks · Recipe Structure
Always mark the species and product form at Hal's
Do not just write "fish" in the recipe: mark the species and whether it is a fresh, frozen, canned or smoked product. This helps to clarify nutrition, allergen and shopping list data.
Open article →Glossary · Kitchen technology
Arbor
A thickening mixture made of cold liquid, often made from a milk product and made from flour.
Open article →Tips & Tricks · Allergenes and special diets
As an allergy, don't just write "seafood"
In the recipe, mark the fish, crustaceans and dough separately. This allows for safer filtering than the general , seafood category.
Open article →Tips & Tricks · Restaurant and travel
Ask for changes in the restaurant if it's simple
If possible, ask for more vegetables, separate sauces, or packaging residues. In a well-known allergy, do not consider this a sufficient safety step: also clarify allergen information.
Open article →Tips & Tricks · Quality assurance
Ask for verification for uncertain automatic classification
If the title and tags are not clear about the visual family, do not order misleading specific images. Save the record in the condition to be reviewed with a secure fallback image.
Open article →Tips & Tricks · Allergenes and special diets
At allergen, name the seed exactly
Do not use it as a generic , with seeds, if the allergen is relevant. Mark sesame, peanut, almond or walnut separately and check the current product label.
Open article →Tips & Tricks · Dosage and routines
Attention is also part of the meal
With fewer distractions, it's easier to notice the feeling of hunger and well-fedness.
Open article →Knowledge space · Food planning
Backup: how does it relate to design?
Restaurants scheduled in the weekly plan, powdering into smaller doses and dated storage can reduce food waste. Safe cooling and reheating are essential.
Open article →Glossary · Nutrient and physiological concepts
Balanced diet
A varied diet that covers energy needs and nutritional needs from several food groups adapted to the individual's life situation
Open article →Knowledge space · Labels and ingredients
Barcode reading: what do we know about a packaged product and what do we not know?
The bar code can lead to a database record, but it alone does not justify the completeness or actuality of the data.
Open article →Knowledge space · Kitchen technology
Barely: How is it different than tugs?
Bareness is usually a thickening mixture made of cold liquid , such as milk, yogurt or sour cream , and flour. Heat treatment can help reduce the risk of precipitation.
Open article →Glossary · Drinks
Basic drink
The daily choice of drink on which the liquid intake is typically based; the system may, by default, be water or other sugar-free drinks.
Open article →Glossary · Food planning
Basic material rotation
Conscious, repetitive rotation of ingredients or recipe types for the balance of diversity and planning.
Open article →Glossary · Meal prep
Batch Circle
A pre-prepared, multi-meal circle; a structured recording of the quantity, preparation time, cooling and use plan helps design.
Open article →Glossary · Kitchen technologies
Batch cooking
Prior to cooking in larger quantities, then dosing, cooling, storage in a refrigerator or freezer.
Open article →Glossary · Food planning
Batch cooking
Single preparation of a higher dose of food or basic ingredient for several subsequent meals.
Open article →Knowledge space · Food planning
Batch cooking: how to dose safely?
It is recommended to cool and store high-dose cooked food at smaller, well-locked doses. It cools faster, makes it more labelable and practical for freezing.
Open article →Knowledge space · Food planning
Batch Cooking: When is it worth making a bigger dose?
During the catch cooking process, several doses are made from a meal or a basic component. It is useful to quickly cool, store, freeze and later safe reheating.
Open article →Knowledge space · Food planning
Batch Cooking: When Useful?
Pre-cooked cooking works well when choosing basic recipes that can be enjoyed, stored safely and varied in several ways.
Open article →Knowledge space · Recipe Structure
Beans, lentils, chickpeas: why shouldn't they be interchangeable?
The cooking time, texture and nutrient profile of the different legumes may differ. The recommender engine may designate a replacement option, but the replacement may change the preparation time, texture, allergen and nutrient data; these should always be re-calculated.
Open article →Tips & Tricks · Practical exchanges
Before replacing eggs, name the role of eggs
Write down whether the egg is binding, relaxing, wetting or emulgeing in the recipe. Then choose a substitute and mark that the consistency of the result may differ.
Open article →Glossary · Kitchen technologies
Blanketing
Short-term boiling, followed by rapid cooling, often for preparing vegetables or for handling before freezing.
Open article →Glossary · Recipe Structure
Boiling mass
Mass of raw material after preparation; especially in rice, pasta and legumes, it is important for the interpretation of dosage and nutritional value.
Open article →Knowledge space · Recipe Structure
Bread, tortilla and wrap: how to handle product variants?
The composition, allergen profile and nutritional value of bread, tortillas and wrap may vary from manufacturer to manufacturer. The recipe engine should contain a specific product or product profile, dose, gluten-containing cereal and optional special label, not just a generic , and bread-based ingredient.
Open article →Knowledge space · Food planning
Breakfast, lunch, dinner: do they all have to be perfect?
It is not necessary for every meal to follow a pattern perfectly. Weekly repetition and diet as a whole are more important, while regular meals can help you plan.
Open article →Tips & Tricks · Food planning
Build a list of cheap funds
Have a short, repeatable list of commonly used cheap ingredients such as oats, rice or bulgur, dry or canned legumes, eggs, frozen vegetables and canned tomatoes.
Open article →Glossary · Nutrient and physiological concepts
Caffeine
Of course, there is also a stimulant, such as coffee and tea; it may also be present in energy drinks. Individual sensitivity is different.
Open article →Glossary · Drinks
Caffeine
Of course, it is a substance with an active or added stimulant, which can be found in coffee, tea and certain energy drinks.
Open article →Knowledge space · Drinks
Caffeine: why is conscious timing useful?
The reaction to caffeine and individual tolerance may vary. Label reading, timing of consumption and individual experience can help you decide what fits your daily routine; during pregnancy, special recommendations apply.
Open article →Glossary · Vitamins and minerals
Calcium
It is an essential mineral which is involved, inter alia, in the structure of bones and teeth and in physiological processes.
Open article →Knowledge space · Nutrient
Calcium: from what foods can it come from?
Calcium is found in dairy products, calcium enriched herbal drinks, some tofus, fish and vegetables. Vegan diets require particularly conscious planning.
Open article →Glossary · Basic substances
Canned
Food preserved by heat treatment and closed packaging. The addition of salt, sugar, oil or sauce may vary by product.
Open article →Glossary · Meal prep
Canned fish
Heat-treated preserved fish products; the ingredients, species, medium and salt content may vary by product.
Open article →Knowledge space · Labels and ingredients
Canned foods and foods: why is the shelf life not unlimited?
Long-term products may also have a minimum durability period, after which they may spoil their taste or texture. Do not use damaged, rusty, leaky or abnormally compact packaging.
Open article →Tips & Tricks · Meal prep
Canned legumes with fast meals and label checks
Canned beans or chickpeas may be a quick salad, soup or bowl. Add product type and drip to the recipe and check the ingredients and salt content on the label.
Open article →Knowledge space · Food planning
Canned legumes: how to use them practically?
Canned beans, lentils or chickpeas can be a rapid source of protein and fiber. Rinse them before use, especially in brine.
Open article →Knowledge space · Basic knowledge
Cattle cuts: how to choose technique?
Different parts of beef have different structure, so the same technique does not fit all of them. For longer, wet-heated dishes and fast baking, it is worth choosing the appropriate part for the purpose of the recipe.
Open article →Glossary · Allergenes and special diets
Celery
The allergen to be indicated in the EU; the various parts of celery and celery products are also relevant for allergen screening.
Open article →Glossary · Allergenes and special diets
Celiacs
It is an immune-mediated disease in which the intake of gluten can damage the small intestine. Diagnosis and dietary treatment require the involvement of a specialist.
Open article →Knowledge space · Technical data model
Central Manifest: why shouldn't every component have an image logic?
The visual family labels, accents, alt texts and Fallback assets should be in central manifest. This prevents different URLs and rules from each component and makes it easy to add a new family image.
Open article →Knowledge space · Food groups
Cereals and pears: why should there be a separate group of raw materials?
The cereals and pears may appear in different forms, such as rice, pasta, bread, oats or bulgur. In a recipe engine, the exact type of raw material, dry or cooked condition, dose and allergen labelling are more important than the general label .
Open article →Knowledge space · Recommended engine
Change of circuit: why recalculate the recipe?
The exchange of rice, pasta, potatoes, bulgur or other circles may change the energy content, macros, cooking time and allergen profile of the recipe. The engine should only give a recalculated recipe variant and show the changes.
Open article →Glossary · Recipe Structure
Change of perimeter
Replace the circumferential component of a recipe with another raw material; it may include new nutrient, allergen, dosing and preparation data.
Open article →Tips & Tricks · Food planning
Change your breed with fish, not just recipes.
In the weekly plan, repeat the same variety not only with different seasonings: vary recipes and fish species, taking into account local consumption advice and individual needs.
Open article →Knowledge space · Food groups
Cheap sources of protein in the weekly plan
Legumes, eggs, dairy products or enriched alternatives, as well as some canned fish, can be a source of protein that is cost-conscious.
Open article →Tips & Tricks · Labels and ingredients
Check out the unit price
For two like products, not only the price of the package, but also the unit price per kilogram or litre. This may help in particular in larger presentations.
Open article →Tips & Tricks · Allergenes and special diets
Check the allergens at Tahini and hummus.
Tahini is made of sesame, and hummus often contains tahini. Don't just look at the main ingredient: label sesame and other relevant allergens based on the ingredients.
Open article →Tips & Tricks · Drinks
Check the dose and time for caffeine drinks
Look at the caffeine content and think about when you drink it. If caffeine interferes with sleep or causes unpleasant symptoms, reduce the dose or choose another drink.
Open article →Tips & Tricks · Labels and ingredients
Check the function at the E-number
In addition to the E-number, the manufacturer shall also indicate the function of the additive, for example , a preservative, or a thickener.
Open article →Tips & Tricks · Allergenes and special diets
Check the sauces and panires for egg allergies.
The egg is not always visible in the title of the recipe. Check the mayonnaise, panire, pasta, cake and all pre-fabricated sauce.
Open article →Tips & Tricks · Practical exchanges
Check this out when buying pickles.
Check whether it is fermented or vinegar and check the salt and sugar content. Pickles can be a tasty supplement, but they do not replace the daily vegetable selection.
Open article →Tips & Tricks · Practical exchanges
Cheese: doseable flavour enhancer, not limited to your health
The matured cheese with a more intense taste can also give a smaller amount of character to food, but due to its salt and energy content it is worth paying attention to the dose.
Open article →Knowledge space · Food groups
Cheeses: why are all cheese different?
The cheeses differ in aging, fermentation, salinity, fat content, and doseability. The label .fermented in itself does not make a cheese unlimited to be consumed.
Open article →Knowledge space · Food safety
Chicken cuts: why does the size of the piece matter?
Chicken breasts, thighs, wings and whole chickens have different thicknesses, so the preparation time is not always the same. For safety, the internal temperature should be checked in the thickest part.
Open article →Knowledge space · Special diets
Children's Diet: Why not a small adult , logic?
The nutritional needs of children vary with age, growth and activity. Macrovia can provide general family-friendly information, but it cannot set adult goals, diets or additional doses for children.
Open article →Tips & Tricks · Kitchen technology
Chilled rice or potatoes: what can be said about this?
Cooking and cooling may change the structure of some starch, but this does not mean that a meal will be free of sugar or can be consumed without limit. The dose, full meal and food safety will continue to matter.
Open article →Tips & Tricks · Food planning
Choose an . Save Dinner. • Every week
Select a fast, low - stock meal in case you don't have time to cook as planned, such as legume, egg, or frozen vegetable food.
Open article →Tips & Tricks · Basic knowledge
Choose longer-cooked meat for stew
For stew or stew, a part of meat is practical, the consistency of which may benefit from longer, fluidy cooking. Accurate cutting and cooking time may vary from recipe to recipe.
Open article →Tips & Tricks · Practical exchanges
Choose the recipe from a vegetable drink
For coffee, sauce, baking and porridge, other textures or flavors can work well. Look at the sweetening, enrichment and allergen labelling.
Open article →Glossary · Kitchen technologies
Circulation
Microbial fermentation process; for example, bread or certain vegetables.
Open article →Knowledge space · Nutrient
Coffee, tea and caffeine: how do they fit?
Tea and coffee may also include fluid intake, but the individual sensitivity to caffeine is different. Special restrictions should be taken into account in pregnancy.
Open article →Glossary · Food safety
Cold point
A part of the food that does not heat properly when reheated, so that it can have a temperature different from the rest.
Open article →Glossary · Food planning
Common raw materials
Several pre-planned recipes can be used to simplify shopping and reduce leftovers.
Open article →Knowledge space · Basic knowledge
Complete grain: what does the recipe database mean?
The label with full-value or full-grained value must be handled at product and component level, because the composition of the products of the same name may differ. The system should not assume that all brown or multi-seed products are made from whole grains.
Open article →Glossary · Food planning
Component preparation
A meal preparation approach where the ingredients of the food are prepared separately and can then be combined in a variety of courses.
Open article →Knowledge space · Food planning
Component preparation: when is it more practical than ready to cook food?
For example, in the preparation of a component, you can make a separate cereal, fried vegetables, legumes, sauce or protein source. These can be prepared in a variety of dishes this week, so the plan can remain more flexible.
Open article →