Resources

This report - completed on behalf of the EuroFIR Consortium – provides specific guidance to support the recipe calculation procedures recommended by EuroFIR in which weight yields are applied at…

This United University Press publication provides guidelines on the organization and content of food composition tables and databases, methods for analyzing foods and compiling those tables, and…

This guidance document describes the steps to be followed to adapt an existing dietary intake tool to collect information on biodiverse foods, and also provides recommendations for the development…

This IZiNCG technical brief describes various data collection tools and methods, and analysis approaches and software to assess dietary zinc intake in populations.

This WHO fact sheet provides recommendations for a healthy diet.

This brief describes five main steps to assessing the adequacy of zinc intake in a population. The document includes IZiNCG guidance on Estimated Average Requirements (EAR) for zinc.

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 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 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.