A computer implemented method for recipe and menu creation based upon ingredient information includes receiving, from a menu author, one or more menu configuration parameters and rendering a multi-dimensional grid with cell dimensions corresponding to the one or more menu configuration parameters. Input is received from the menu author, for each cell to the multi-dimensional grid specifying one or more recipes. Each of the recipes comprises at least one ingredient. Each ingredient has an associated ingredient scratch factor corresponding to the ingredient's processing characteristics. For each of the recipes, a recipe scratch factor is calculated based on the associated ingredient scratch factor corresponding to each ingredient in the recipe. A menu scratch factor is calculated by summing the recipe scratch factors, and it is determined whether the menu meets dietary guidelines. If the menu meets the dietary guidelines, the menu is displayed to users.
