Editorial Policy and Corrections

Sources and calculations

Ingredient references use USDA FoodData Central records and the specific US manufacturer labels listed on the methodology page. Ingredient amounts, preparation states and units must match the reference used. Missing nutrient values remain unknown. Label values, product formulations and cooking yields can differ; an estimate is not a laboratory measurement.

Editorial checks and professional review

Checks of arithmetic, ingredient quantities, grocery totals and website functions do not constitute a professional nutrition review. No qualified professional reviewer is documented for ISE Nutrition. We do not assign an invented author, reviewer, credential or endorsement to a page. Menu targets are catalogue filters; the examples do not establish individual suitability or nutritional completeness.

Changes to recipes and guidance

A recipe change requires recalculating the affected meal, daily totals and grocery list from the same ingredient amounts. Changes to explanatory text must not be described as a new nutrition assessment. Where displayed, dates distinguish ingredient updates from page-guidance updates. Product references should retain the named product and reference quantity rather than imply that all brands are equivalent.

Information needed for a correction

To make a calculation issue reproducible, record the page URL, day and meal, ingredient name, quantity, unit and weighing state. Include the source URL or product label, its date where known, and the value you believe needs correction. A substitution should include the replacement product and its nutrition per stated serving.

A public correction inbox and named operator contact have not yet been supplied. This page does not provide a submission form or promise a response time. Those details must be verified before publication here; they will not be inferred from hosting accounts.

Safety and scope

Low-energy notices remain beside the relevant menus. Read the nutrition limitations and individual-advice guidance before adapting a menu. Product labels and kitchen practices determine allergen and cross-contact risks; an eating-style category is not a guarantee for a particular brand or kitchen.

Change log

15 October 2026 — explanatory content and structured data

Expanded menu questions, added worked examples to the three planning guides, documented editorial limitations and corrections, and linked structured data to the visible questions and guide steps. All 174 menus were retained. This editorial update did not change ingredient quantities or grocery CSV data.

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