Displaying 91 - 100 of 100

Yield Report: Yields for Foods and Dishes in Europe

This 200 page document includes an extensive food and recipe listing, and provides yield and weight change information for items included in the list after accounting for storage, preparation…

1994
Bergstrom L

Tables on Weight Yield of Food and Retention Factors of Food Constituents for the Calculation of Nutrition Composition of Cooked Foods (Dishes)

This 100-page document provides data on weight yield factors as a result of different cooking methods for approximately 700 foods and dishes (see part 1 of the document).  Data are…

2002
Bognar A

FAO/INFOODS Density Databases - Density Database Version 2.0

This document provides density data for a selection of foods and mixed dishes.

2012
Charrondiere UR, Haytowitz D, Stadlmayr B

Standards Tables of Food Composition in Japan - Seventh Revised Edition

This Standards Tables of Food Composition in Japan provides data on "refuse" (i.e.

2015
Ministry of Education, Sports, Science and Technology, Japan.

Health Canada Nutrient Value of Some Common Foods

This 60-page document provides nutrient composition, weight, and volume data for an extensive listing of foods and mixed dishes commonly consumed in Canada.  Density data for…

2008
Canada Ministry of Health

Minimum Dietary Diversity for Women: A Guide for Measurement

This FAO and FANTA document provides guidance for the collection of the Minimum Dietary Diversity for WRA (MDD-W) indicator.  MDD-W is a dietary diversity indicator that has been shown…

2016
Food and Agriculture Organization of the United Nations, FHI 360

INFOODS Guidelines for Describing Foods: A Systematic Approach to Describing Foods to Facilitate International Exchange of Food Composition Data

This paper presents the INFOODS guidelines for describing foods.

1991
Truswell S, Bateson A, Madafiglio KC, Pennington JAT, Rand WM, Klensin JC

NOVA: The Star Shines Bright

This paper describes a food classification system that is based on the level of processing of the food.  Foods are categorized into four groups: Group 1 - Unprocessed or minimally…

2016
Monteiro CA, Cannon G, Levy RB, Moubarac J-C, Jaime P, Martins AP, Canella D, Louzada ML, Parra D

Intake GANTT Template: A Document to Assist with the Planning of Activities and Timelines for a Quantitative 24-Hour Recall Dietary Survey

This Intake survey planning tool outlines the main activities involved in undertaking a quantitative 24-hour recall dietary survey.

2019
Intake - Center for Dietary Assessment

Intake Budget Template: A Workbook to Assist with Budgeting the Costs for a Quantitative 24-Hour Recall Dietary Survey

The objective of this Intake workbook is to provide a budget template that can be adapted for use in estimating the costs required for a quantitative 24-hour recall dietary survey.

2019
Intake - Center for Dietary Assessment