Displaying 21 - 30 of 71

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
Conseil Supérieur d’Hygiène

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
FAO, Government of Kenya

This is the first edition of the Malawi Food Composition Table.  The publication provides the nutrient composition of 316 Malawian food items.

2019
MAFOODS

This FAO document provides food composition data for foods commonly consumed in West Africa.

2012
Stadlmayr B, Charrondiere UR, Enujiugha VN, Bayili RG, Fagbohoun EG, Samb B, Addy P, Barikmo I, Ouattara F, Oshaug A, Akinyele I, Annar GA, Bomfeh K, Ene-Obong H, Smith IF, Thiam I, Burlingame B

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
Vincent A, Grande F, Compaore E, Amponsah Annor G, Addy PA, Aburime LC, Ahmed D, Bih Loh AM, Dahdouh Cabia S, Deflache N, Dembele FM, Dieudonne B, Edwige OB, Ene-Obong HN, Fanou Fogny N, Ferreira M, Omaghomi Jemide J, Kouebou PC, Muller C, Najera Espinosa S, Ouattara F, Rittenschober D, Schonfeldt H, Stadlmayr B, van Deventer M, Razikou Yiagnigni A, Charrondiere UR

This report - completed on behalf of the EuroFIR Consortium - compares recipe calculation methods used in Europe in an attempt to harmonize recipe calculation procedures to enable between-country…

2007
Reinivuo H, Laitinen K

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…

2008
Lucia Vasquez-Caicedo A, Bell S, Hartmann B

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…

1991
Rand WM, Pennington JAT, Murphy SP, Klensin JC

This technical report describes the process of developing food-based dietary guidelines (FBDGs). One of the steps in this process is to gather information on individual food consumption patterns…

1998
WHO

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…

2017
FAO, Bioversity International