Energy-modification of standardized quantity recipes

Energy savings as high as 57 per cent were identified for three quantity recipes. Opportunities for reducing energy consumption through energy modification appear numerous. However, to contribute substantially to energy conservation, practicing dietitians should begin these efforts immediately. Coordinated research studies with flavor analysts are required. Verification of energy modification results by use of energy accounting techniques is recommended. Eventually, all standardized quantity cookbooks should be reviewed to ensure that each recipe is prepared with minimal energy expenditures.