Divide a batch into calorie-controlled portions.
Dividing a batch by eye produces portions that vary by hundreds of calories. Working from the batch total instead gives a weight to put on the scale: how many portions the batch supports at your calorie target, and how many grams that portion is. When the container count is the binding constraint the portions get larger, so the actual calories per portion is reported rather than assumed to equal the target.
Calorie-controlled portioning
Portions = min(floor(batch calories / target calories), containers); grams per portion = batch weight / portions
These figures are population-average estimates for general planning only and are not medical or dietetic advice. Individual energy and nutrient needs vary widely with body composition, activity, medication and health status. Consult a qualified health professional or registered dietitian before making significant changes to what you eat, and especially if you are pregnant or breastfeeding, are under 18, or have a medical condition or a history of disordered eating.
After. Water loss during cooking changes the weight substantially, so the cooked weight is the one that maps to the portions you will actually eat.
Because portions must be whole and containers are finite. If you only have six containers but the batch supports eight portions, each portion carries more calories — the calculator reports that real figure rather than the target.
Run it once per component — for example the protein, the grain and the sauce — and portion each to its own gram figure. Mixing them first and portioning by total weight only works if the mix is genuinely uniform.