Getting Nutritional Information.

A discussion came up hare at work regarding nutritional values of a pizza at Boombozz . It has me wondering what steps (and money as well) that a business has to front to get their menu items tested for such documents.

I have a program that came with one of my culinary textbooks that can do this to a limited degree.

Mastercook comes with numerous recipes of it's own, but it allows you to input and catalog your own recipes into a "book".

Provided that the ingredients you're inputing are already in the program, it can compute the nutritional analysis for the dish, based on the total yield divided by portion size.


I know this doesn't exactly answer your question per se, but hope this helps.
...It's quite inexpensive to at least play with.

My understanding- which could very well be wrong - is that independent lab analysis was needed to state the nutritional breakdown. ( For packaged foods this definitely required). My assumption- again could be wrong- was that this was in part to protect against legal action if the info was incorrect. Top that with the fact that for most creative, non-productionized restaurants , each batch comes out differently, and it becomes very difficult for local restaurants to provide true nutrional data (as opposed to "Heart Healthy" or "Healthy choice" designation).

Anybody know anything more/different?