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Content Methodology

Version 1.0Last update: May 18, 2026

How Tatonia produces its recipe and blog content, which sources it takes nutritional values from, and how the expert review process works. This page transparently explains our content quality and trust process.

Recipe quality process

Every recipe goes through four stages before it is published:

  1. Content production: The recipe title, ingredient list, step-by-step instructions, prep and cooking time, number of servings, and difficulty level are written according to a standard template.
  2. Editorial review: The recipe title, slug, category, cuisine, and tag matching are checked; ingredient name, unit of measure, and step text consistency are verified.
  3. Nutritional value calculation: USDA FoodData Central and the TÜBİTAK Turkish Food Composition Database are taken as references. Macronutrient consistency is verified with the Atwater (4/4/9 kcal·g) formula, and if the deviation exceeds 20% it is reviewed.
  4. Allergen review: The 10 main allergen groups (gluten, milk, eggs, seafood, tree nuts, sesame, soy, celery, mustard, peanuts) are detected automatically from the ingredient list; cross-contamination risk is shown as a warning on the recipes.

Nutritional value and health data

The calorie, protein, carbohydrate, and fat values shown on recipes are calculated per standard serving. The reference databases used are:

  • USDA FoodData Central (micronutrient values, RDA percentage calculations)
  • TÜBİTAK Turkish Food Composition Database (TR-specific values for regional ingredients)
  • Glycemic index assessment: International GI Database (University of Sydney) reference

Important note: The values shown are a standard serving estimate; the actual value can vary by up to 20% depending on the brand of ingredient used, the cooking method, and the serving size. For health conditions such as diabetes, kidney disease, pregnancy, or celiac disease, a dietitian or physician should be consulted. Tatonia does not provide medical advice.

Blog content and E-E-A-T

Blog articles are produced in the categories of food culture, cooking technique, ingredient identification, and kitchen guide. The following principles are followed for health- and science-heavy content:

  • Source citation: For every scientific claim, a reference from FDA, USDA, FAO, Codex Alimentarius, MIT/Harvard publications, or an academic journal (Scientific Reports, Journal of Food Science, etc.) is given within the article.
  • Last updated date:If content is revised, the «Updated» field at the top of the article is refreshed; in the structured data (Schema.org BlogPosting) the dateModified field is updated.
  • Expert review:Articles on health (diabetes, PCOS, gluten enteropathy, allergy), nutrition science, or food safety are reviewed by an expert with formal training in the relevant field (a dietitian, food engineer, or physician). At the top of the article, the expert’s name and the review date are stated in the «Reviewed by expert:» field.

Most blog articles currently carry the «Tatonia Editors» byline; after launch, author attribution will be expanded together with individual experts. On health-heavy articles, the expert review badge is being activated in stages.

Error reporting

If you notice an inconsistency in a recipe, nutritional value, or blog content, you can write to [email protected]. The correction process is concluded within 7 days; if necessary, the «Updated» date on the recipe page is refreshed.

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