Recipe portions and batch scaling

THE STRONG TABLE / FREE RESOURCE COLLECTION / SEPTEMBER 2026 1 THE STRONG TABLE / NUTRITION / 14 Recipe portions and batch scaling Keep ingredient, serving and nutrition calculations aligned. 01 / Understand the starting point Read the stated batch servings before preparing the recipe. Nutrition shown per serving is not automatically the nutrition of the whole bowl, pan or blender. 02 / Make the useful distinction For a half serving, multiply each per-serving nutrient by 0.5. For a recipe batch, scale measured ingredients consistently and divide the finished food into the intended number of portions. 03 / Put it into practice Substitutions change nutrition. Coconut drink, soy drink and cow's milk can differ substantially; check the label rather than assuming volume alone determines equivalence. 04 / Review and adapt Record the brand or substitution when it matters to your goals. Estimated recipe values are a planning aid; food labels, weighing error and cooking changes introduce uncertainty. Original education and planning material. Sources support the general context; sample schedules and worksheets are editorial applications, not tested individual prescriptions.

THE STRONG TABLE / FREE RESOURCE COLLECTION / SEPTEMBER 2026 2 THE STRONG TABLE / NUTRITION / 14 Put the guide to work. A worked example, then your own next step. A practical example If a batch makes 4 servings at 400 kcal each, the batch is approximately 1,600 kcal. A 1.5-serving portion is approximately 600 kcal. Use the same multiplier for protein, carbohydrate and fat. Your decisions What task or goal do I want to improve? What is my starting point and what remains uncertain? Which detail changes my next useful action? What would make the action easier to repeat? When will I review it, and what would require earlier help? Use the platform Training: compare programs and technique guides. Daily: generate a session or arrange a week. Planner: calculate targets and select meals. Progress: record completed work. Learn: return to clinical reading when symptoms need professional assessment.

THE STRONG TABLE / FREE RESOURCE COLLECTION / SEPTEMBER 2026 3 THE STRONG TABLE / NUTRITION / 14 Your working record. Printable worksheet; use the companion CSV for an editable version. Recipe Batch servings Personal portion multiplier Scaled ingredients Estimated nutrients Evidence and original clinical reading https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety This original workbook is free to keep and use. The source provides background reading; examples are practical frameworks to adapt. Individual medical and nutrition needs require suitable professional advice.