How Healthiir pages are made
How Healthiir writes and checks its recipes and nutrition guides, how recipe nutrition is calculated, and how errors are corrected.
Healthiir publishes plant-based recipes and general nutrition guides. This page explains how they are made, so you can judge how far to rely on them.
How pages are written
Every page starts from a written brief: the dish or question, the scope of the page, the pages it should link to and, for nutrition guides, the facts it is allowed to state. Pages are drafted with the help of AI writing tools working from that brief. They are not presented as the work of a named chef, dietitian or expert, and no author credentials are claimed.
How recipes are written
Recipes are written from well-established ratios and techniques for each dish - the proportion of chia seeds to liquid that sets a pudding, the oven heat that browns a cookie without drying it - and checked line by line before publication: that every ingredient is used in the method, that the times add up, that oven temperatures carry correct Celsius figures, that food-safety advice matches FoodSafety.gov and USDA guidance. Recipes are not developed in a test kitchen and no page claims its writers cooked or tasted the dish.
How recipe nutrition is calculated
Nutrition on a recipe card is computed by a script, never typed by hand. Each ingredient is matched to one USDA FoodData Central record (SR Legacy, Foundation Foods or FNDDS 2021-2023). Household measures are converted to grams with the portion weights USDA lists for that record (one cup equals 16 tablespoons or 48 teaspoons when only one of those is listed). Nutrients per 100 g are scaled to those grams, summed, divided by the servings and rounded with the FDA Nutrition Facts label rules (21 CFR 101.9). Optional ingredients and garnishes are left out and the card says so. The table under "How these numbers were calculated" on every card shows the grams and the USDA record for each ingredient.
Sources and checks
Figures in nutrition guides come from a fact sheet compiled from primary sources - the NIH Office of Dietary Supplements, the FDA, USDA, FoodSafety.gov, the Dietary Guidelines for Americans and peer-reviewed papers - and each guide lists the sources it relies on. Before a page is published it passes automated checks (every figure against the fact sheet or the recipe's own card, no health claims, no brands, no prices, no broken links) and then a separate adversarial read of the whole page against its sources. A page that fails is corrected or held back.
Corrections and updates
Pages are checked again when the rules or figures they describe change - for example a new edition of the Dietary Guidelines - and errors are corrected when they are found. The "Updated" date changes only when the content changes.
What these pages are not
Nothing here is medical or dietetic advice for your own situation. For a health condition, pregnancy, a food allergy or a suspected deficiency, talk to your doctor or a registered dietitian.