Resources

This report provides recommended nutrient intakes (RNI) for key mineral, and water- and fat-soluble vitamins for different population groups.

This report describes the protein and amino acid requirements of different population groups.

This report describes the energy expenditures and requirements of different population groups.

This document, in French, provides data for a listing of foods on weight per household measure, portion, or unit; ‘partie comestible’ (edible portion); ‘facteur de reduction’ (reduction factor); ‘…

This Intake publication provides an overview of the various methodologic issues that are relevant to the collection and analysis of dietary data when a key objective of the survey includes…

This Intake survey guidance document provides an overview of the main pre-survey tasks that should be considered as part of the planning, design, and budgeting process for large-scale quantitative…

This document provides guidelines to assist countries in the design and implementation of appropriate food fortification programs.

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

This FAO publication provides guidelines for the production, management and use of food composition data.

This FAO/INFOODS document provides guidelines for checking food composition data prior to the publication of a user table/database.