Platforms: Symbian OS, Pocket PC, Palm, Series 60, BlackBerry, Smartphone
Categories: Databases
Upload date: 23 Oct 11
Developer: Carol S. Casey
License: Freeware
Downloads: 259 File Size: 42 Kb
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.
This applet will be espcially helpful to the dietetic professional and the food service director in long term and sub-acute healthcare facilities.
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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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Lots of Pop-Ups included, plus one sample entry
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What's New in This Release:
· Version 1.02 has updated drop downs for Prop and Engine sizes. If you want more added just let me know
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WW Points Calculator for HanDBase 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
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
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Source: HACCP Reference Book, "The Educational Foundation of the National Restaurant Association
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