Displaying 1 - 10 of 27

This joint FAO and Intake publication is the first ever Global Report on the State of Dietary Data.  The purpose of the report is to take s

2022
Food and Agriculture Organization of the United Nations, Intake - Center for Dietary Assessment

This guide describes a set of methods, tools, and data capture formats that can be used to help identify processed foods commonly consumed in a target geographic area.  T

2021
GAIN, Intake - Center for Dietary Assessment, KEMRI

This Intake survey guidance document discusses key considerations related to the selection, assignment, and use of portion size estimation methods in a quantitative 24-hour dietary recall survey…

2020
Vossenaar M, Lubowa A, Hotz C, Deitchler M, Moursi M, Arimond M, Crispim SP, Arsenault J

This guidance document was produced by Intake in collaboration with the Department of Nutrition at the Federal University of Paraná at Curitiba, Brazil.  The document provides guidance for the…

2020
Vossenaar M, Crispim SP, Lubowa A, Deitchler M, Moursi M, Arimond M

This Intake guidance document describes how to use Facilitated Group Discussions to collect primary qualitative data to help inform the compilation of the food, recipe, and ingredient list (FRIL…

2020
Moursi M, Vossenaar M, Arimond M, Hotz C, Deitchler M

This Intake Advocacy Note describes how country-specific quantitative 24-hour dietary data can be used to inform the evidence-based design of food-based fortification policy and programming in low…

2020
Intake - Center for Dietary Assessment

This Intake Advocacy Note describes how country-specific quantitative 24-hour dietary data can be used in the development of food based-dietary guidelines to improve nutrition in low- and middle-…

2020
Intake - Center for Dietary Assessment

This report - completed on behalf of the EuroFIR Consortium - compares recipe calculation methods used in Europe in an attempt to harmonize recipe calculation procedures to enable between-country…

2007
Reinivuo H, Laitinen K

This report - completed on behalf of the EuroFIR Consortium – provides specific guidance to support the recipe calculation procedures recommended by EuroFIR in which weight yields are applied at…

2008
Lucia Vasquez-Caicedo A, Bell S, Hartmann B

This United University Press publication provides guidelines on the organization and content of food composition tables and databases, methods for analyzing foods and compiling those tables, and…

1991
Rand WM, Pennington JAT, Murphy SP, Klensin JC