Resources
Intake’s online resource library has been developed to provide easy access to grey literature and links to peer reviewed journal articles that are relevant to the collection, analysis, and use of dietary data in low- and middle-income countries. The library includes Intake technical reports and briefs, guidance documents, survey planning tools, and videos, as well as access to a curated set of publications and tools authored by others. Users should note that Intake's online resource library is still under development. Once completed, the resource library will be updated periodically.
Displaying 1 - 10 of 26
CSDietary is a software system developed by HarvestPlus and SerPro S.A.
2020
This technical report provides food yield factors that apply during both preparation (when removing inedible parts) and cooking.
1975
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
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
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
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
This is the first edition of the Malawi Food Composition Table. The publication provides the nutrient composition of 316 Malawian food items.
2019
This FAO document provides food composition data for foods commonly consumed in West Africa.
2012
The FAO/INFOODS Food Composition Table for Western Africa (WAFCT 2019) is an update of the West African Food Composition Table of 2012, which lacked some important components, foods and recipes.…
2020
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.
2015