How to calculate nutritive value and cost per person?

To calculate the nutritive value and cost per person for a menu, you need to consider the ingredients used in each dish and their quantities.

Here's a step-by-step guide on how to calculate the nutritive value and cost per person:

• Determine the ingredients: Make a list of all the ingredients used in each dish on the menu.
• Determine the quantities: Note down the quantities of each ingredient required for each dish. You can refer to recipes or estimates based on your cooking experience.
• Obtain the nutritional information: Look up the nutritional information for each ingredient. You can find this information on food labels, and online databases, or consult a nutritionist. Note down the values for calories, carbohydrates, protein, fat, and fiber per serving for each ingredient.
• Calculate the total nutritional value for each dish: Multiply the quantity of each ingredient by its nutritional values per serving. Sum up the values of all ingredients in a dish to get the total nutritional value for that dish.
• Calculate the total nutritional value per person: If the recipe provides servings, divide the total nutritional value of the dish by the number of servings. This will give you the nutritional value per serving.
• If the recipe doesn't provide servings, assume a standard portion size and divide the total nutritional value by the number of portions.
• Repeat the above steps for each dish on the menu to calculate the total nutritional value per person for each meal.
• Calculate the total cost of ingredients: Determine the cost of each ingredient used in the menu. You can check local market prices or online sources for ingredient costs. Multiply the quantity of each ingredient by its cost per unit (e.g., per kilogram or per piece) to get the total cost of each ingredient for each dish.
• Calculate the total cost per person: Sum up the costs of all the ingredients used in a meal to get the total cost for that meal. Divide the total cost by the number of servings or portions to get the cost per person for that meal.
• Repeat the above steps for each meal on the menu to calculate the total cost per person for the entire week.

Example:

Ingredient	Quantity	Nutritional Value (per 100g)	Total Nutritional Value
Chicken	500g	Calories: 165, Protein: 31g, Fat: 3.6g	Calculate
Rice	2 cups	Calories: 200, Protein: 4g, Fat: 1g	Calculate
Onion	1 large	Calories: 40, Protein: 1g, Fat: 0g	Calculate
Tomato	2 medium	Calories: 18, Protein: 1g, Fat: 0g	Calculate
Yogurt	1/2 cup	Calories: 61, Protein: 4g, Fat: 3g	Calculate
Cooking oil	3 tablespoons	Calories: 120, Fat: 14g	Calculate
Total Nutritive Value per Person			Calculate
Total Cost of Ingredients			Calculate
Cost per Person			Calculate