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TOPIC: Suggestion: Make it easier to track servings of recipe eaten

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May 22, 2012 8:18 AM
When I make a big recipe (e.g. casserole) and I assign a random number of servings (e.g. 10) I then eat some every day but have no idea if its really 10%. I figure that's fine, as long as at some point I assign all of it. But since there is no way to keep track of servings eaten, I end up manually scrolling through every day looking to see if i recorded it (so I can be sure to record all the calories consumed).

Would be awesome if the program would track how many servings were left of a recipe. Not sure it this is relevant for other users as well, or if it mostly applies to me.
May 22, 2012 8:42 AM
It might apply only to you :) I'm sure there are others that are cooking for one, but I don't want MFP tracking that hey, user made casserole... 10 servings...but only logged 4 of them..... cheater cheater... what about the company I had that consumed the other 6? I shouldn't have to have 10 servings of a recipe logged in my diary just because I made it...

I also cook ahead, big batches of food, freeze it and draw from the freezer as needed, so I'd wind up with 20 servings "made" and only get 10 tracked in a month assuming the others in the house eat them at the same rate over the month etc.
May 22, 2012 8:47 AM
It sounds a little complicated because of all the variables that Pandorian mentioned. I'd probably put a piece of tape on the container and write down every time I ate a serving.
May 22, 2012 8:54 AM
Paper & pencil my dear. Keep it next to your computer until all servings have been assigned. I record the date, meal and number of servings consumed.
May 22, 2012 8:57 AM
Curious, if you guess 10 servings and it turns out to be 8, do you go back and correct the calories for all the times you ate it?
May 22, 2012 9:01 AM
I think the servings remaining would just complicate the matter. Afterall, if you dont know the sevings to begin with how can you determinenwhat is remaining.

Why not just put in the accurate number of servings to begin with? If you track your ingredients in your recipe it isn't that hard.

Or weigh it and make each serving 100 grams or whatever then a serving has some sort of measure to it.
Edited by spikefoot On May 22, 2012 9:03 AM
May 22, 2012 10:00 PM
When I'm making something in a specific cooking vessel, I usually know how many servings I'm going to get out of it. e.g. four servings of a shepherd's pie out of a 9x9 glass dish or maybe six servings out of my large, round, casserole dish. Then I just divide the meal up into that many servings after it's made.

If it's something like a bread, that I can't just slice in the same size slice and have it be the same size because of how the load rises higher in the center than the edges, I weigh the entire thing in grams after it's baked then as I slice pieces off, I weigh them in grams and enter the number of servings I'm eating as that weight amount. e.g. a loaf of banana bread weighs 1000 grams, I enter the recipe as having 1000 servings. I slice off a piece that weighs 50 grams, I enter 50 servings in my log for that day.

And if it's something like the waffles I made tonight with a new recipe, where the recipe said it yielded five waffles, I'll enter it as that amount of servings at first. But I actually got eight waffles from the recipe, so I simply updated the number of servings to eight and then entered the number of waffles I had in my log.

But I basically know what vessel I'll be cooking any given item in and how many servings I plan to get from it when cooking, so I never really have a problem with having to adjust amounts on those later.

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