Resources

This report describes the energy expenditures and requirements of different population groups.

This excel file provides edible proportion for about 2900 foods. Edible refers to material remaining after the inedible waste (e.g., peel, pit, stone) has been trimmed away.

This website complements the USDA National Nutrient Database with nutrient composition and ingredient information for branded foods and private label data provided by the food industry.

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.

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

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 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…

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…

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

This database is in Excel and includes an extensive listing (>16,000 items) of foods commonly consumed in the Australian Health Survey 2011-2013.  Density data are provided for a…