Scale each ingredient by the same portion factor, then recalculate the calories and macros. Keep the adjusted weights with the recipe, so the amount you prepare matches the numbers in your plan.
Multiply every ingredient by the same factor
Take the berry yogurt oat bowl. At its base portion it uses 220 g yogurt, 45 g oats, 100 g blueberries and 15 g almonds. Multiplying every amount by 1.25 produces 275 g yogurt, 56.25 g oats, 125 g blueberries and 18.75 g almonds.
| Portion factor | kcal | Protein, g | Carbohydrate, g | Fat, g |
|---|---|---|---|---|
| 0.75× | 337 | 25.4 | 41.6 | 8.8 |
| 1× | 449 | 33.9 | 55.5 | 11.8 |
| 1.25× | 561 | 42.4 | 69.3 | 14.7 |
The values are calculated from the ingredient references before rounding. If you multiply an already rounded calorie figure, you can get a slightly different displayed answer. That is a rounding effect, not an extra ingredient.
Scaling the bowl and changing the recipe
Adding more yogurt while leaving everything else unchanged is an ingredient edit. It may be useful, but it is not the same operation as scaling the whole bowl. Replacing almonds with another food is also an edit and needs a fresh calculation.
The simple arithmetic for an ingredient is its per-100-g value multiplied by the grams used and divided by 100. Sum that result across ingredients for each nutrient. Use the food in the same prepared state as the recipe: cooked rice weights should not be entered against a dry-rice reference.
Keep practical quantities in view
Check the resulting portion in the kitchen. A tiny pita filling or an oversized bowl can fit a calorie target on paper and still be awkward to eat. Dayfork limits portion factors instead of scaling recipes indefinitely.
Some ingredients also need sensible kitchen handling. Use a scale to portion a prepared batch rather than trying to turn a fraction of an egg into an imprecise guess during a rushed morning. Check the actual recipe before scaling it.
Recheck the whole day
A larger breakfast changes the day total. It does not automatically tell you what to do with lunch or dinner. Start with a target you have already chosen appropriately for yourself, then review the actual planned meals. The planner reports its result and any target mismatch; it does not turn the target number into a nutrition prescription.
Save the adjusted ingredient weights with the new totals. If the printed recipe still shows the base amounts, you will make a different portion from the one you calculated.
Portion calculations
Do calories scale exactly with portion size?
They scale with the ingredient amounts in this calculation. Package labels, cooking changes and the amount actually eaten can differ from a generic estimate.
Should I round each ingredient to a whole package?
No. Use suitable measured quantities for the recipe. Round the purchase amount separately when deciding what to buy.
Related reading: How to Swap a Meal Without Losing Track of Portions and Groceries · Build a Meal Plan Around a Calorie Target You Already Use
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Recipe times are planning estimates, not kitchen-tested guarantees. They assume the prepared ingredients named in each recipe. Nutrition is calculated from our local USDA SR Legacy ingredient references; your package labels and actual portions can differ.
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Build my free week ↗Sources and method
Recipe calculations use our ingredient catalogue. Reference averages and estimates differ from package labels. The sources below support the practical guidance; they do not endorse Dayfork.