Resources

This manual was developed as a tool for collecting, analyzing, and interpreting dietary data on intakes of iron and zinc.  The manual is divided into 11 chapters in the order required to plan…

This systematic review aimed to identify studies that had been carried out to assess the dietary intake of populations in Africa over a ten-year period, and to summarize the methodologies…

This paper provide an overview of the state of large-scale food fortification in the world, with an emphasis on the gaps and challenges to the scaling-up of the fortification of staple foods…

This document provides the set of food composition data compiled, along with the conversion factors for portion size estimation methods used for the foods and recipes reported as consumed in a…

LanguaL is a faceted food description language that was originally developed by the US Food and Drug Administration (FDA) for food safety purposes.  It has been further developed in Europe…

This document, published in 1975, provides data for “Yield after preparation” as a % (with a % range also provided) for an extensive list of foods described in various forms, and prepared in…

These guidelines aim to describe the optimal information to be collected in food consumption surveys to allow classification and data analysis according to the extent and purpose of food…

This document provides data for the changes in meat and poultry weight during cooking, as a result of moisture and fat loss.

This database is in Excel and includes an extensive listing (>16,000 items) of foods commonly consumed in the Australian Health Survey 2011-2013.  Density data are provided for a…

The FOODfiles available at this link provide density data for a list of foods commonly consumed in New Zealand.