#DailyBloggingChallenge (139/200)

Let p be price of cup and w be hourly work cost. Then the cost C of preparation per cup is

C = p + w * t

for time t in hours.

If we take a look at the three cup example for satiation of a meal M.

M = 3 * C = 3 * (p +  w * 0.083)

Let’s take a look at various price points p = {0.8, 1.5, 3.5} and various hourly wages w = {20, 50, 100}. Then this gives us the table WP.

Now considering that whole food costs a fraction p_f of the price of convenience food, though in return needs more prep time t_f.

This gives us the new equation of

C_f = p_f * p + w * t * t_f

and

M_f = 3 * C_f = 3 * (p_f * p + w * t * t_f)

We will look at p_f = {0.5, 0.8} and t_f = {5, 10}; only on the last two columns of the previous table WP.

First we will multiply p_f * p and t * t_f, so that we can use the equation M.

Let table P be

and table T be

This give us the equation

M_f = 3 * C_f = 3 * (P + w * T)

and the table WTF

with this we can finally calculate the table WPF

since 41.5 and 42 are close, we omitted the prior one.

The table WPF shows that considering one’s own wage price for food prep, then a meal becomes quite expensive.

So next time one complains how expensive a meal is at the #restaurant, one can compare how expensive it would be if one prepped it oneself.

#maths #cooking

@barefootstache meal prepping can help get the convienence of the storebought instant food for the price/health of the ingredients, but you tend to lose on shelf life without the commercial preservatives. I need to learn about making dehydrated meals.