Calories
Protein Calories
(215.9 Calories)
Fat Calories
(52.5 Calories)
Carb. Calories
(0 Calories)
Moisture
Deficiencies with supplement(s) added
Deficiencies with NO supplement(s) added
xxx 0.75g or xxx 1/8 tsp
Morton Iodized Salt
Supplement amount needed to meet this “limiting nutrient”:
[1000001] Iodine
Adding less supplement could result in this nutrient being deficient.
xxx 4.6g or xxx 1 1/8 teaspoon
Balance IT® Carnivore Blend® (4.09 g/tsp)
Supplement amount needed to meet this “limiting nutrient”:
[312] Copper, Cu
Adding less supplement could result in this nutrient being deficient.
Please read ALL the important & useful information below. If you have any questions, please contact Balance It® or your veterinarian or board-certified veterinary nutritionist® if the recipe was created by them.
The average 6.0 lb healthy adult dogOnce an adult (>12 months), there are no known consistent changes in energy/nutrient needs to justify the creation/use of a generic 'senior', 'mature', or 'geriatric' recipe. Instead, any specific diagnosed condition(s) (e.g., arthritis, obesity, kidney/renal disease, etc.) should be identified and recipes for its/their nutritional management built/generated/selected with one's veterinarian's approval. requires 266.5 Calories per day (with some animal companions being able to maintain their body weight when getting 50% more or less; 133-400 Calories per day; 1 Calorie with a capital “C” equals 1 kilocalorie or kcal). This recipe [ID: 2149026] provides 268.4 Calories which is enough for a daily meal . Note: Neutered dogs have a lower energy need on average when compared to intact dogs. Changes in sexual status can affect needs/recipes.
If weight loss is needed, special nutrient enhanced recipes should be fed as available by entering “overweight” or “obese” as a condition when entering/editing a new pet/patient.
You can edit this recipe for less or more calories, enter lower or higher body weights, adjust ingredient amounts or units of measure, and/or select different feeding frequencies or batch sizes.
Adjust THIS RecipeThe method of cooking, if any, is typically listed within the ingredient name. Raw meat, poultry, fish, and other animal derived ingredients like eggs and egg whites should always be cooked to a food safe temperature of 165 degrees F or 74 degrees C (any drippings from cooking should not be fed). The specified amount of each ingredient is measured after it is cooked (for ingredients that require cooking; exception: ingredients that say “dry” or are raw legumes, the amount is the starting amount). Only vegetables and fruit can be fed raw even if an ingredient is listed as a treat to prevent serious foodborne illness.
Cooking method “translation”:
Dry heat = baked, typically 350 degrees F or 175 degrees C
Broiled = use oven “broil” setting which should provide a higher heat (~550 degrees F or 290 degrees C)
Grilled = cooked directly over a flame
Pan-broiled = cooked in an open pan or pot over medium heat/flame
Braised = cooked in a covered pan or pot with a small amount of water to create steam throughout cooking over low heat/flame
Stewed = boiled, food should be covered with water throughout cooking
Fried = cooked in hot fat or oil
Cooked (starches this includes any dry or raw legumes) = add water at a ratio of usually 2 parts water to 1 part starch/grain/legumes (for legumes aka beans aka pulses soak first for 4 hours to 24 hours in the refrigerator with enough water to cover dry beans; for tapioca see FAQs for detailed instructions)
Cooking times in your kitchen will vary depending on the amount of food being cooked and oven/range/burner differences. The cooking time for a recipe can best be determined by trial, by cooking until a food safe temperature of 165 degrees F or 74 degrees C is reached. Then the settings used and time needed for future recipe preparations in the specific kitchen used should be written down and referenced thereafter.
NOTE: Foods/ingredients with similar but not exactly the same name can be selected at the same time. Thus, if one selects two different ingredient options where, for example, one is boiled/stewed potato with skin and another baked/roasted potato with skin/flesh only then the amount for both should be added/included. Also if an ingredient has a zero gram amount then it should not be added as it has not been included in any of the recipe formulation calculations. If a food has “BalanceIt.com" in its name, it means Balance It® has enhanced its available nutrient data from additional sources of data, not that Balance It® sells it.
Ingredients should be cooked or prepared as indicated in their name above. Any large pieces should then be cut into small bite-sized pieces as needed. The most accurate method to measure is in grams (or ounces) using a kitchen scale that can be economically purchased online or at stores that sell kitchen supplies. See the Tips section below for the Quick conversion reference for many units of measurements.
If batch cooking, mix in any heatable supplement(s) now before refrigerating/freezing. You may also be interested in convenient one pot cooking options which are available for a subset of ingredients, click the “Show one pot cooking ingredients ONLY” checkbox when selecting ingredients to see those options and recipes that include different directions than these. If using any non-heatable supplement(s) mix them in after any cooking or reheating (heat degrades vitamins) and mix in well before feeding. Any added supplement(s) should be equally distributed or spread throughout the food and any meals. The total daily amount of any supplements are not to be fed at only one meal or sporadically given if preparing large batches and should always be well mixed with food.
The addition of called for supplement(s) is not optional as this/they provide(s) needed essential nutrients and prevent(s) nutrient deficiencies from developing, see Fortifying section below.
Oils are used in recipes to add needed calories and fat, and are carefully calculated to also provide essential fatty acid(s) and meet any desired fatty acid ratio(s). They are not being added as a pan or pot coating and should be added on top of other ingredients before mixing. If you are concerned about adding oil due to a concern of fat intolerance in your dog or cat, please be sure to speak with your veterinarian, and if needed, indicate this by entering “fat” in the “Any special needs or diet we should be aware of? field of Step 1 to see condition options when building a recipe.
Good hygiene and safe food handling practices (e.g., washing hands, surfaces) should always be followed and utensils/bowls washed in a dishwasher or with very hot (155 degrees F or 68.3 degrees C) water. This along with cooking can help prevent foodborne illness.
Strategies for the nutritional management of the following condition(s) has/have been incorporated into this recipe:
AAFCO Dog Maintenance
Strategies & requirements can change, to see a current summary, please see Step 1’s “Any special needs or diet we should be aware of?”.
Balance It® strongly recommends frequently creating or attempting to create the recipe again (at least every few months) in case employed strategies or ingredient nutrient data are updated affecting the overall recipe. If you have questions about any strategies for health conditions, Balance It® suggests speaking with the veterinarian or board-certified veterinary nutritionist® that provided you the recipe and/or approved your access to building recipes. The FDA and state law restrict Balance It®’s ability to specifically answer these types of questions because as a software developer &/or manufacturer, we do not and cannot have a valid veterinarian-client-patient relationship. If your animal companion has a condition that is nutritionally managed, and that condition is not listed above or a new condition not listed develops, please create a new recipe with that condition added and request a new veterinary approval as indicated. Never feed a recipe that is not formulated for the nutritional management of current condition(s)/requirement(s).
Quick conversion reference
1 Calorie = 1 kilocalorie (kcal)
1 colored scoop (scoops are found in some products as noted on labels) = 5 mL
1 white scoop = 0.5 mL
16 tablespoon (tbsp) = 8 fluid ounce (fl oz) cup (aka cup)
1/16 cup = 1 tbsp
1 tbsp = 3 teaspoon (tsp)
1 tsp = 4.93 milliliter (mL)
1 ounce (oz) = 28.35 grams
8 fl oz cup = 237 mL
1000 mL = 1 liter (L)
1000 micrograms (mcg) = 1 milligram (mg)
1000 mg = 1 gram (g)
1000 g = 1 kilogram (kg)
fl oz and mL do not have a constant, direct conversion to grams as they are measures of volume not mass and conversion differs depending on the specific density of what is being measured.
Wash your hands
Good hygiene and safe food handling practices (e.g., washing hands, surfaces) should always be followed and utensils/bowls washed in a dishwasher or with very hot (155 degrees F or 68.3 degrees C) water. This along with cooking can help prevent foodborne illness.
Important note about supplements
The addition of called for supplement(s) is not optional as this/they provide(s) needed essential nutrients and prevent(s) nutrient deficiencies from developing, see Fortifying section below.