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If you're cooking, the strategy that has worked best for me is to measure all calories that go into the product, then divide it by the amount of servings you plan to consume. So if I make spaghetti and I plan on getting 6 meals from a batch, I'll divide the total calories by 6. As long as you're paying attention and accurately measuring out ingredients, it's going to be pretty close.
This, idk this stuff seems like a no brainer to me but maybe someone else will be saved some confusion and frustration
I watched a meal prep vid one time and they used that logic which made perfect sense. Add it all up the macros, portion it out equally and divide by portion.
Thats what I do also.
But with pasta I always make 1,5 dl per serving. Thats about 60 g dry or 150 g cooked and amounts to 220 kcal. To me thats the perfect amount of pasta. I weight less and my pasta boxes last much longer since I started measuring pasta.
Some diet tracking apps let you do just that, you can create recipes and then add a serving from that recipe. I know I did that with Cronometer for a while. It's free too, and has a good amount of information.