Displaying 11 - 20 of 67

This paper reports on the application of the World Health Organization's recommended procedures for establishing desirable fortificant levels for three problem micronutrients (calcium, iron, and…

2014
Gibbs MM, Carriquiry AL, Capanzana MV, Gibson RS

This paper describes the use of diet optimization on national dietary data collected in Brazil, to inform how best to improve the nutrient content of the diet of lower-income households, without…

2019
Verly-Jr E, Sichieri R, Darmon N, Maillot M, Sarti FM

This paper describes the methodology used to develop food-based dietary guidelines and a Healthy Eating Index for use in Ethiopia, and a score to evaluate adherence to the Ethiopia food-based…

2019
Bekele TH, de Vries JJHM, Trijsburg L, Feskens E, Covic N, Kennedy G, Brouwer ID

This paper reviews the use of diet optimization for defining a nutritionally adequate, culturally acceptable, economically affordable, and environmentally sustainable diet.

2018
Gazan R, Brouzes CMC, Vieux F, Maillot M, Lluch A, Darmon N

This paper summarizes the steps recommended by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) to identify micronutrient shortfalls in the…

2015
Gibson RS , Carriquiry AL, Gibbs MM

This article describes the current status of food fortification in the United States and provides a discussion of the value of fortification; the success of current fortification efforts; and the…

2014
Dwyer JT, Woteki C, Bailey R, Britten P, Carriquiry AL, Gaine PC, Miller D, Moshfegh AJ, Murphy MM, Edge MS

This technical report provides food yield factors that apply during both preparation (when removing inedible parts) and cooking.

1975
Matthews RH, Pecot RK, Garrison YJ

This book describes in detail 142 Kenyan mixed recipes. It provides the list and weight of ingredients, the cooking method and cooking time for each recipe.

2018
FAO, Government of Kenya

This FAO document provides analytical data on food diversity, with compositional data provided for 7941 foods and 490 components based on analytical data from primary sources.

2017
FAO

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); ‘…

2005
Conseil Supérieur d’Hygiène