Recipe Criteria

Just like the process of reviewing grocery products and restaurant menu items, the Heart and Stroke Foundation’s registered dietitians evaluate these recipes based on specific nutrient criteria. Depending on the type of recipe, the following nutrients can be evaluated:

Total fat
Saturated fats and trans fats
Protein
Fibre
Sodium
Sugar
Vitamins and minerals

All of the recipes will have the following information to help you determine the levels of specific nutrients and calories you are receiving on a per serving basis: calories, total fat, saturated fats, cholesterol, carbohydrates, fibre, protein, sodium and potassium. In addition, we note the number of servings each recipe provides.