Resources

This paper describes the steps that need to be considered to validate food photographs when estimating the amount of food consumed.

This paper reports best practice guidelines to be followed in order to choose the most appropriate dietary assessment tool.

This excel file provides edible proportion for about 2900 foods. Edible refers to material remaining after the inedible waste (e.g., peel, pit, stone) has been trimmed away.

This website complements the USDA National Nutrient Database with nutrient composition and ingredient information for branded foods and private label data provided by the food industry.

This website provides access to an online database developed by the US National Agricultural Library to search for food composition data by food item, food group, or manufacturer name.

This website provides access to a directory of food composition databases.

This review serves as the basis to define gaps and needs in individual food consumption surveys worldwide and assists in defining priorities for resource allocation.  It also helps frame…

This paper aims to better understand the relative costs of informing food and nutrition policy-making using 24-hour recall survey data versus secondary analysis of Household Consumption and…

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…

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…