Each recipe shows a list of vitamin and mineral "deficit" amounts not supplied by the basic food ingredients and a list of readily available supplements in doses that will satisfy the deficits.

Different brands of vitamins may be substituted if they contain substantially the same amounts of each nutrient as that of the brand listed. If the brands suggested aren't chosen the recipe's "deficits list" should be used as a guide to select alternates.

Tablets and capsules should be crushed to a powder or opened and added to about 1/4 cup of water. This "slurry" should be stirred thoroughly immediately before adding to the food to make sure that nothing's settled on the bottom of the mixing glass.

Liquid supplements measured by pumps or drops may be added directly to the pan, stirring thoroughly.