Displaying 51 - 55 of 55

Guidelines on the Collection of Information on Food Processing through Food Consumption Surveys

These guidelines aim to describe the optimal information to be collected in food consumption surveys to allow classification and data analysis according to the extent and purpose of food…

2015
Food and Agriculture Organization of the United Nations

USDA Table of Cooking Yields for Meat and Poultry - Release 2

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

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…

2016
Food and Agriculture Organization of the United Nations, FHI 360

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.

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