Nutrition Calc Japan (MEXT8th)

Menu planning and nutrition calculation for dietitians working with Japanese food data. The complete Standard Tables of Food Composition in Japan — 8th revised edition, amended 2023 (2,538 foods × 54 components) — built in and fully offline. ■ Complete MEXT food tables (Japanese) Search by food code, name, or kana. Energy, protein, fat, carbohydrates, fiber, vitamins, minerals, and salt equivalent. Trace / estimated / unmeasured markers are preserved as published, and foods missing from a total are always flagged. ■ Menus that calculate themselves Build dishes (recipes), place them on a menu, and totals scale by servings automatically. Supports sub-recipes and order-quantity calculation from refuse percentage. ■ Dietary Reference Intakes for Japanese (2025) Reference values (EAR / RDA / AI / DG / UL) looked up by sex, age group, and physical activity level, with at-a-glance adequacy judgment. Includes additions for pregnancy and lactation. ■ Prefectural nutrition report forms (Pro) Export nutrition management reports in Tokyo and Osaka formats, plus menu sheets as Excel/PDF. ■ Pro (one-time purchase, not a subscription) - Report and menu-sheet export - CSV export (Excel-compatible) - No ads, ever — including any added in the future ■ Note UI available in English; the food composition data itself is published in Japanese by MEXT/MHLW. ■ Official sources (government websites) The app's data is adapted from the following government publications: - Standard Tables of Food Composition in Japan, 8th revised edition, amended 2023 (MEXT): https://www.mext.go.jp/a_menu/syokuhinseibun/mext_00001.html - Dietary Reference Intakes for Japanese, 2025 (MHLW): https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/kenkou/eiyou/syokuji_kijyun.html ■ Disclaimer This app is NOT an official app of MEXT, MHLW, or any other government agency, and is not affiliated with or endorsed by any government body. Results are reference values for menu planning; final review of therapeutic diets is the responsibility of qualified professionals.