Resources

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

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…

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

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

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.…

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…