Resources

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); ‘…

This article, published in the Journal of Nutrition, compares four different methods to assess the prevalence of use and estimate nutrient intakes from dietary supplements among US adults.

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 guidelines to assist countries in the design and implementation of appropriate food fortification programs.

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

This FAO publication provides guidelines for the production, management and use of food composition data.

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

These FAO/INFOODS guidelines developed describe an approach to food matching and the steps required.

This paper presents the INFOODS guidelines for describing foods.