Data & Methodology | Juan Nutrisyon

Data Sources

Juan Nutrisyon currently uses food-composition data from the Philippine Food Composition Tables (PhilFCT) developed by DOST-FNRI and USDA FoodData Central.

The project does not list a source unless it is actually used. As the database grows, food records should retain source attribution and traceability wherever possible.

Source Priority and Food Matching

For Filipino foods and ingredients, Philippine data is preferred when a suitable record is available. Other sources may be used to supplement items that are not yet covered locally.

When a food must be matched to an equivalent or similar item from another database, the mapping should consider food identity, preparation method, raw or cooked state, edible portion, cut, and other details that affect nutrient values.

Raw, Cooked, and Food State

Nutrient values can change depending on whether a food is raw or cooked, edible portion or as-purchased, and how it was prepared. Moisture loss or gain can also affect nutrient values per 100 grams.

Juan Nutrisyon aims to make food state clear when that information is available, but users should expect variation for home-cooked meals and mixed dishes.

Recipe Calculations

For recipes, ingredient-level nutrient values are combined to estimate the total nutrient composition of the recipe. Serving or portion estimates are then used to show nutrient values for the amount a person intends to eat.

These estimates depend on the selected ingredient records, ingredient weights, serving counts, and preparation assumptions. The public site does not currently document formal cooking-yield or nutrient-retention factors, so this page does not claim that those methods are implemented.

Reference Values and Conversions

The site currently describes nutrient values being normalized per 100 grams and adjusted based on portion size. Existing public pages also describe source attribution and recipe nutrient aggregation.

Where daily targets, recommended limits, or nutrient reference values are shown in the app, they should be interpreted as food-literacy guidance rather than diagnosis. Specific standards should be documented only where the implementation or public content confirms them.

Limitations

Food composition naturally varies by variety, region, season, and supplier.
Filipino recipes vary widely by household, restaurant, and province.
Cooking methods, moisture changes, and ingredient substitutions can affect results.
Serving sizes and user-entered amounts may be estimates.
Some database records may have incomplete nutrient coverage.
Packaged products may change formulation over time.
Community-submitted information is reviewed before trusted database use.

Professional Review and Validation

Portions of Juan Nutrisyon's nutrient-calculation methodology have been reviewed with or discussed with a licensed nutrition professional. This is not the same as formal clinical or academic validation.

Juan Nutrisyon welcomes collaboration with qualified professionals and researchers who can help strengthen methodology, documentation, usability, and data quality.