Resources

This paper reports on the testing of a new method to derive an estimated value for dietary iron bioavailability in low- and middle-income countries.

This paper describes a new method for estimating free and added sugars in the collection and analysis of dietary data.

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.

This paper is an overview of different methods available to address the issue of misreporting.

This paper is an overview of issues and potential solutions related to misreporting (with a focus on underreporting).

This paper describes the revision and use of the Goldberg cut-offs in identifying energy misreporters.

This paper gives an overview of methods used to characterise overall diet: a priori methods, i.e., score based approaches (mainly based on dietary recommendations) and a posteriori methods, i.e.,…

This paper describes the overall process of developing food-based dietary guidelines (FBDGs) for use in Ethiopia.

This paper is an inventory of current and available food-based dietary guidelines (FBDGs) across the world.

This technical report describes the process of developing food-based dietary guidelines (FBDGs). One of the steps in this process is to gather information on individual food consumption patterns…