Displaying 1 - 10 of 46

This technical brief provides an overview of the Global Diet Quality Score (GDQS…

2023
Intake - Center for Dietary Assessment

This article in the Sight and Life Special Report, "Nutrient Profiling: Designing a…

2023
Bromage S, Willett WC, Deitchler M

2022
Food and Agriculture Organization of the United Nations, Intake - Center for Dietary Assessment

Intake has developed a GDQS Toolkit to aid decision makers,…

2022
Intake - Center for Dietary Assessment

This joint FAO and Intake publication is the first ever Global Report on the State of Dietary Data.  The purpose of the report is to take s

2022
Food and Agriculture Organization of the United Nations, Intake - Center for Dietary Assessment

This technical report provides food yield factors that apply during both preparation (when removing inedible parts) and cooking.

1975
Matthews RH, Pecot RK, Garrison YJ

This book describes in detail 142 Kenyan mixed recipes. It provides the list and weight of ingredients, the cooking method and cooking time for each recipe.

2018
FAO, Government of Kenya

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.

2017
FAO

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 FAO and Government of Kenya publication provides Food Composition Tables for 522 raw and cooked foods and 142 mixed ingredient recipes commonly consumed in Kenya, along with guidance for how…

2018
FAO, Government of Kenya