Displaying 11 - 20 of 34

Facilitated Group Discussions for Dietary Pre-Survey Work in Low- and Middle-Income Countries: Guidance for the Design, Implementation, and Use of Data Collected

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 (…

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

Improving Nutrition through Food Fortification Policy and Programming: Ensuring an Evidence-Based Design with Country-Specific Quantitative 24-Hour Dietary Recall Data

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…

2020
Intake - Center for Dietary Assessment

Improving Nutrition through the Development of Food-Based Dietary Guidelines: The Need for Country-Specific Quantitative 24-Hour Dietary Recall Data

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-…

2020
Intake - Center for Dietary Assessment

Proposal for the Harmonisation of Recipe Calculation Procedures

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

Report on Collection of Rules on Use of Recipe Calculation Procedures Including the Use of Yield and Retention Factors for Imputing Nutrient Values for Composite Foods

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

Compiling Data for Food Composition Databases

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

Portion Size Estimation Aids for Asian Foods

This paper describes the development and  test for precision and accuracy of visual aids (small size photographs, life size photographs, line diagrams and households utensils) to estimates…

2012
Thoradeniya T, de Silva A, Arambepola C, Atukorala S, Lanerolle P

Unhealthy Snack Food and Beverage Consumption Is Associated with Lower Dietary Adequacy and Length-for-Age z-Scores among 12–23-Month-Olds in Kathmandu Valley, Nepal

In the method section of this paper, the authors report in detail how 24HDR interviews are conducted using the multipass method and what kind of visual aids are used to help individuals to…

2019
Pries AM, Rehman AM, Filteau S, Sharma N, Upadhyay A, Ferguson EL

Food Photographs: Practical Guidelines - II. Development and Use of Photographic Atlases for Assessing Food Portion Size

This paper describes the key points to consider in developing and using a food photographs atlas for portion size estimation.

1998
Nelson M, Haraldsdottir J

ERICA: Intake of Macro and Micronutrients of Brazilian Adolescents

This paper describes dietary intakes of Brazilian adolescents (12-17y). Energy and percentage of energy from macronutrients are based on a single quantitative 24HDR.

2016
Souza AdM, Barufaldi LA, Abreu GdeA, Giannini DT, de Oliveira CL, dos Santos MM, Leal VS, Vasconcelos FdeAG