Displaying 31 - 40 of 53

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

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.

2018
USDA

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

2020
National Nutrient Databank Conference

This Intake survey guidance document provides an overview of key planning and design considerations for quantitative 24-hour recall dietary surveys in low- and middle-income countries.

2020
Deitchler M, Arimond M, Carriquiry A, Hotz C, Tooze JA

This Intake publication provides an overview of the various methodologic issues that are relevant to the collection and analysis of dietary data when a key objective of the survey includes…

2020
Tooze JA

This Intake survey guidance document provides an overview of the main pre-survey tasks that should be considered as part of the planning, design, and budgeting process for large-scale quantitative…

2020
Vossenaar M, Arimond M, Deitchler M, Lubowa A, Hotz C, Moursi M

This manual was developed as a tool for collecting, analyzing, and interpreting dietary data on intakes of iron and zinc.  The manual is divided into 11 chapters in the order required to plan,…

2008
Gibson RS , Ferguson EL

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…

2012
Hotz C, Lubowa A, Sison C, Moursi M, Loechl C

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…

1975
Matthews RH, Garrison YJ

This document provides data for the changes in meat and poultry weight during cooking, as a result of moisture and fat loss.

2014
U.S. Department of Agriculture, Agricultural Research Service