Resources

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…

This guidance document describes the steps to be followed to adapt an existing dietary intake tool to collect information on biodiverse foods, and also provides recommendations for the development…

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 Guardian article discusses how unregulated advertising has contributed to a pervasive problem of junk food consumption among children globally.

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…

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…

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 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.