Food Log Questions

Diet and Nutrition
1

I’ve a couple of questions for keeping food logs:

  1. Where do you get your information? I downloaded a USDA database a while back that has a ton of information - any other sources?

  2. Does composition change that much based on cooking methods? I noticed that some of the nutritional profiles in the database changed depending on what I did to cook it.

  3. I’m going by the principle that if I eat all the food that I buy, I can use the numbers for the raw foods as my week’s comsumption. I log daily, but then check the figures at the end of the week. Is this OK?

  4. Do you count herbs/spices/stuff? I figure marinades can’t add that much but maybe I’m wrong.

Thanks.