Displaying 121 - 130 of 132

Tables on Weight Yield of Food and Retention Factors of Food Constituents for the Calculation of Nutrition Composition of Cooked Foods (Dishes)

This 100-page document provides data on weight yield factors as a result of different cooking methods for approximately 700 foods and dishes (see part 1 of the document).  Data are…
2002
Bognar A

FAO/INFOODS Density Databases - Density Database Version 2.0

This document provides density data for a selection of foods and mixed dishes.
2012
Charrondiere UR, Haytowitz D, Stadlmayr B

Standards Tables of Food Composition in Japan - Seventh Revised Edition

This Standards Tables of Food Composition in Japan provides data on "refuse" (i.e. waste or inedible portion) and on "yield", both presented as %, for the food items listed.  An accompanying…
2015
Ministry of Education, Sports, Science and Technology, Japan.

Food Composition Data: Production, Management and Use - Second Edition

This FAO publication provides guidelines for the production, management and use of food composition data.
2003
Greenfield H, Southgate DAT

Health Canada Nutrient Value of Some Common Foods

This 60-page document provides nutrient composition, weight, and volume data for an extensive listing of foods and mixed dishes commonly consumed in Canada.  Density data for…
2008
Canada Ministry of Health

Guidelines for Checking Food Composition Data Prior to Publication of a User Table/Database - Version 1

This FAO/INFOODS document provides guidelines for checking food composition data prior to the publication of a user table/database.
2012
FAO/INFOODS

Minimum Dietary Diversity for Women: A Guide for Measurement

This FAO and FANTA document provides guidance for the collection of the Minimum Dietary Diversity for WRA (MDD-W) indicator.  MDD-W is a dietary diversity indicator that has been shown to…
2016
Food and Agriculture Organization of the United Nations, FHI 360

FAO/INFOODS Guidelines for Food Matching - Version 1.2

These FAO/INFOODS guidelines developed describe an approach to food matching and the steps required.
2012
Stadlmayr B, Wijesinha-Bettoni R, Haytowitz D, Rittenschober D, Cunningham J, Sobolewski R, Eisenwagen S, Baines J, Probst Y, Fitt E, Charrondiere UR

INFOODS Guidelines for Describing Foods: A Systematic Approach to Describing Foods to Facilitate International Exchange of Food Composition Data

This paper presents the INFOODS guidelines for describing foods. The guidelines have been designed to provide a harmonized approach that facilitates the interchange of food composition…
1991
Truswell S, Bateson A, Madafiglio KC, Pennington JAT, Rand WM, Klensin JC

NOVA: The Star Shines Bright

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…
2016
Monteiro CA, Cannon G, Levy RB, Moubarac J-C, Jaime P, Martins AP, Canella D, Louzada ML, Parra D