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.
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This joint FAO and Intake publication is the first ever Global Report on the State of Dietary Data. The purpose of the report is to take s
2022
CSDietary is a software system developed by HarvestPlus and SerPro S.A.
2020
The objective of this Intake Survey Planning Tool is to assist survey planners with the development of a survey protocol for a quantitative 24-hour dietary recall survey in a low- or middle-income…
2020
This Intake Advocacy Note describes how country-specific quantitative 24-hour dietary data can be used to inform the evidence-based design of food-based fortification policy and programming in low…
2020
This Intake Advocacy Note describes how country-specific quantitative 24-hour dietary data can be used in the development of food based-dietary guidelines to improve nutrition in low- and middle-…
2020
This Intake survey guidance document provides recommended specifications for dietary scales for use in quantitative 24-hour dietary recall surveys in low- and middle-income countries. Recommended…
2020
This Intake survey guidance describes recommended routines and procedures to test the accuracy and precision of digital dietary scales during all phases of survey work - before first use, during…
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