Platforms: Symbian OS, Pocket PC, Palm, Series 60, BlackBerry, Smartphone
Categories: Databases, Healthcare & Medicine
Upload date: 23 Oct 11
Developer: Carol S. Casey
License: Freeware
Downloads: 1108 File Size: 39 Kb
WW Points Calculator for HanDBase - Calculate the points of any food with this handy Weight Watcher Points Calculator. Functions just like the slide rule given at the Weight Watchers Meetings. Must enter the calories, grams of protein, and any grams of fiber to get the number of points per serving.
Has data for EXAMPLE ONLY! Typically points are limited by 4 grams fiber maximium. This calculator does not have limitations for grams of fiber.There are no limitations for calories and grams of fat as well. The formula in this calculator is exactly the same formula developed by Weight Watchers in developing their weight program and assignment of points.
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Requirements:HanDBase v.2.7x or greater
Supported operating systems:
Palm OS 3.x, Palm OS 4.x, Palm OS 5.x, Pocket PC 2002, RIM BlackBerry OS 4.2, RIM BlackBerry OS 4.3, RIM BlackBerry OS 4.5, RIM BlackBerry OS 4.6, RIM BlackBerry OS 4.7, RIM BlackBerry OS 5.0, RIM BlackBerry OS 6.0, S60 1st Edition, S60 2nd Edition, S60 3rd Edition, S60 3rd Edition FP1, S60 3rd Edition FP2, S60 5th Edition, Windows Mobile 2003, Windows Mobile 2003 Smartphone, Windows Mobile 5.0, Windows Mobile 5.0 Smartphone, Windows Mobile 6 Classic, Windows Mobile 6 Professional, Windows Mobile 6 Standard, Windows Mobile 6.1 Classic, Windows Mobile 6.1 Professional, Windows Mobile 6.1 Standard, Windows Mobile 6.5 Professional, Windows Mobile 6.5 Standard
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Other Software by developer «Carol S. Casey»:
Meat and Poultry Reference Freezer Storage for HanDBase Meat and Poultry Reference Freezer Storage for HanDBase - Shows the time limit for safe storage of meat and poultry in the refrigerator and freezer. Times based on Food and Drug Adminstration Food Code.
Can be used in any home, restaurant, or health care facility
Menu Writing Guide for HanDBase Menu Writing Guide for HanDBase - This applet addresses Menu Writing Guidelines - used throughout long term care and sub-acute care to build facility menus. The third field, not visible is a note field. In this field are food sources rich in Vitamin A and food sources rich in Vitamin C which are located next to their respective entry
EvalCholHDL for HanDBase Based on American Heart Association and National Cholesterol Education Program this applet interprets Chol to HDL values
BMI Intrepretation for HanDBase BMI Intrepretation for HanDBase - Classification and interpretation of BMI (Body Mass Index). Classifications include levels of underweight, normal, overweight, and obesity. Also interpretation of potential risk for other health problems related to BMI interpretation
Review Dates for HanDBase Review Dates for HanDBase - This is an applet to calculate the review datss for the PPS for Medicare reimbursement in long term or skilled nursing facilities. Review date increments are 5 days, 14 days, 30 days, 60 days, and 90 days from the beginning of Medicare coverage or admission to the healthcare facility. This applet contains data FOR EXAMPLE only
FruitandVegs for HanDBase This is a combination applet of the characteristics of fresh fruits and fresh vegetables
Customary Tipping for HanDBase Customary Tipping for HanDBase - Suggestions on whom to tip and how much to tip and when to consider tipping. Webster's Definition - "something given voluntarily or beyond obligation usually for some service," preferrably reserved for exceptional services. Now all the information for tipping - whom, how much, and when can be at your fingertips in your PDA
Clinical Sx of Fluid Status for HanDBase Clinical Sx of Fluid Status for HanDBase - The clinical symptoms of hydration status based on 22 different parameters, interpreting these parameters either as deficit fluids or excess fluids
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FreshFruitQualities for HanDBase FreshFruitQualities for HanDBase - Simple applet distinquishing between the signs of good qualities of fresh fruit and poor qualities of fruit. Useful to anyone, but especially those in the food service business. Can be useful by the everyday food shopper at home as well.
Source: HACCP Reference Book, "The Educational Foundation of the National Restaurant Association
