Relating energy-consumption and health-care concerns to diet choices

A computer program is described which permits users to obtain rapidly an analysis of the approximate nutrient contents, nutritional suitabilities, and primary-energy expenditures on production and cooking of the foods that comprise their diets. These parameters can be stored, and subsequently retrieved so that the associated effects of transient changes (which may be intentional) to one's diet can be assessed. Such information is useful when attempting to formulate optimal menus, and should benefit medical practitioners when diagnosing treatments for the diet-related ailments of patients. Furthermore reductions in national and personal consumptions of primary energy for producing and cooking foods may be achievable as a result of employing this facility, because the software enables users to gain quantitative knowledge concerning the approximate energy expenditures inherent in their diets.