# How To Figure Out Weighted Averages On Percentages In Excel How to Calculate Nutrition Data Using Excel or Open Office Calc

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## How to Calculate Nutrition Data Using Excel or Open Office Calc

The EU directive 1169/2011 comes into full force on December 13, 2016. The first phase of this directive entered into force in 2014 on December 13, but the second one requires data on food that limits – questions about how to calculate food data.

The first phase of this rule required that all ingredients on the label need to include allergen information in the list of ingredients. Prior to this rule, it was legally acceptable to include allergen information in a separate area of ​​your label.

The new regulation only requires the allergens to be highlighted in the list of single ingredients for the product but the ingredients also need to be declared in order.

Quantitative order simply means that the largest element must be shown first, then the second largest and so on. The percentage of these ingredients should also be included.

There are many ways to highlight achievable ingredients; Users can use underline text, colored text or italic text

There are 14 allergens that must be indicated on the label if they are present in the ingredients of the product. These include wheat or oats or other cereals containing gluten and there is also milk, eggs, fish, crustaceans, mollusc to name a few.

Another aspect of the law is to harmonize the legibility of text on food labels.

Historically, text can be very difficult to read because manufacturers have packed as much information into as small a part of the mark as possible to maximize the readability of the rest of the mark.

The new rules require that all text must be legible with a special letter “x” height in a font of no less than 1.2 millimeters. In layman’s terms, this means that the standard Arial or Times New Roman font should be 6.5 points and size.

The second phase of the rule, which takes effect this December, requires the supply of nutritional data with pre-packaged meals so that consumers can choose the food on their plate.

The law states that this information must be communicated to the consumer for every 100 grams.

It is also possible to transmit the additional information per serving so, for example, a sandwich is cooked in one meal so that the food producer can provide the information based on the whole sandwich. Food manufacturers can indicate the value of a food by a portion, for example, a biscuit or a chocolate bar. But the food producer must provide the information in the format per 100g in all cases.

How to calculate food data

In order to calculate the nutritional values ​​of ready-to-eat foods for sale to public food companies, companies need to know the nutritional values ​​of the main ingredients in their products. Perhaps the best way to illustrate how to calculate nutritional data is to give an example; ham and mustard sandwich.

A ham and mustard sandwich can consist of four items; will have the bread, ham, mustard, and margarine or butter to make sandwiches. Each of these ingredients is included in the line of the recipe; that is, each product will have its own weight in order to create a quality product.

Food manufacturers need to start with basic nutritional data for each ingredient – as mentioned, the law requires providing nutritional data per 100 grams. Since all manufacturers are required to do this, most food processing companies should be able to obtain this information directly from the packaging of the products they purchase or by talking to their suppliers.

In our example, the food producer can put the data from the main ingredients in a table. The information that must be communicated includes energy in kilojoules and kilocalories; Total fat, saturated fat, carbohydrates, sugar, protein and salt must also be reported – all in grams.

Food manufacturers can specify monounsaturated fats, polyunsaturated fats, polyols and starches (which are carbohydrates) and fiber if they want to.

The order of nutrients is determined and must be followed in compliance with the rules.

Once the data table is prepared per 100 grams for all the ingredients, the food producer needs to understand the weight of each product used in the recipe of the sandwich. In this example, the food producer needs to know the weight of two loaves of bread (let’s say 60 grams), the ham he uses (eg 30 grams), 10 grams of mustard, 5 grams of margarine.

After this is done, a simple calculation is done on the various ingredients to determine how many calories, how much fat, saturated fat etc. The calculation is to divide the nutritional data per 100g by 100 and multiply by the weight of that element in the ingredient.

For example, if 100g of ham has 350 kcal, dividing by 100 gives 3.5 kcal per gram. 3.5 calories per gram x 30 grams used in the recipe is 105 calories.

Once this is done, food manufacturers will have an accurate indication of the total nutritional data for a ham and mustard sandwich by simply combining the values ​​for each component ingredient with the combination of recipes.

And that’s how to calculate food data using Microsoft Excel or Open Office Calc.

Currently, food manufacturers across the UK are facing a huge challenge in meeting the targets set out in the regulation and they need to address this quickly if they haven’t already.

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