This guide describes a set of methods, tools, and data capture formats that can be used to help identify processed foods commonly consumed in a target geographic area. T
This Intake survey guidance document discusses key considerations related to the selection, assignment, and use of portion size estimation methods in a quantitative 24-hour dietary recall survey…
This guidance document was produced by Intake in collaboration with the Department of Nutrition at the Federal University of Paraná at Curitiba, Brazil. The document provides guidance for the…
CSDietary is a software system developed by HarvestPlus and SerPro S.A.
This Intake guidance document describes how to use Facilitated Group Discussions to collect primary qualitative data to help inform the compilation of the food, recipe, and ingredient list (FRIL…
This technical report provides food yield factors that apply during both preparation (when removing inedible parts) and cooking.
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.
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 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 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…