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 paper describes the methodology that was used in the context of a randomized controlled trial to implement repeated standardized 24HDRs among women from 4 different countries.

This IZiNCG technical brief describes various data collection tools and methods, and analysis approaches and software to assess dietary zinc intake in populations.

This WHO fact sheet provides recommendations for a healthy diet.

This paper describes a two-part statistical model that uses information from two 24-hour recalls to estimate the usual intake distribution of episodically consumed foods; the method allows for…

This brief describes five main steps to assessing the adequacy of zinc intake in a population. The document includes IZiNCG guidance on Estimated Average Requirements (EAR) for zinc.

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.