A food servings calculator is presented. The calculator can be implemented as a computer-implemented method or point-of-sale system. Serving information for one or more foods is stored, preferably in a database. A number of servings of at least one food being purchased is electronically determined based on the serving information. The number of servings is then displayed for a purchaser of the at least one food being purchased, such as on an electronic display or paper print-out.