Resources

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

These FAO/INFOODS guidelines developed describe an approach to food matching and the steps required.

This paper describes a food classification system that is based on the level of processing of the food.  Foods are categorized into four groups: Group 1 - Unprocessed or minimally…