If an author wants to publish a book of food counts, are they required by law to take a special course to learn how to express counts in the least useful way? I have a shelf of food count books and they all go out of their way to give their numbers in measurements and quantities that make it as difficult as possible for the user to achieve anything like accuracy.
A completely representative example, chosen pretty much at random:
I like red bell peppers. So, how much should I eat to get 6 grams of carb? Well, let's see. Here's one of the popular food count books (I won't say which). It says that one half cup, chopped (coarse? fine? in between? who knows?), contains 4.8 grams. On the very next line, it says that one full cup sliced (long? short? wide? narrow? who knows?) contains 5.9. So, a full cup is only 23% more than a half cup. Uhhh . . . how's that again? Obviously the difference in the method of slicing (which we are not told) completely changes the result. Gee, that really helps me plan, now doesn't it??
Good kitchen scales are not expensive. I have a very nice one that cost a whole $45. In order to plan meals with accuracy -- or at least something in the general vicinity -- all I need now is a set of food counts expressed in units of weight, e.g., 1 ounce equals 3 grams of carb, etc. But do the books give you that? [That sound you hear in the distance is the authors and publishers, laughing.]
I don't know. Perhaps they're afraid that if they printed a book like that you'd only buy one, wouldn't need to keep searching, and they'd get no more sales.
Reading these books is like dealing with a government bureau. Instead of trying to help the user, they make a science of making it AS HARD AS POSSIBLE.
(end of rant)