Displaying 61 - 70 of 103

DIET@NET: Best Practice Guidelines for Dietary Assessment in Health Research

This paper reports best practice guidelines to be followed in order to choose the most appropriate dietary assessment tool.

2017
Cade JE, Warthon-Medina M, Albar S, Alwan NA, Ness A, Roe M, Wark PA, Greathead K, Burley VJ, Finglas P, Johnson L, Page P, Roberts K, Steer T, Hooson J, Greenwood DC, Robinson S

Repeat 24-Hour Recalls and Locally Developed Food Composition Databases: A Feasible Method to Estimate Dietary Adequacy in a Multi-Site Preconception Maternal Nutrition RCT

This paper describes the methodology that was used in the context of a randomized controlled trial to implement repeated standardized 24HDRs among women from 4 different countries.

2017
Lander RL, Hambidge KM, Krebs NF, Westcott JE, Carces A, Figueroa L, Tejeda G, Lokangaka A, Diba TS, Somannavar MS, Honnayya R, Ali SA, Khan US, McClure EM, Thorsten VR, Stoka KB

Guidelines on Assessing Biodiverse Foods in Dietary Surveys

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

Dietary Assessment: A Resource Guide to Method Selection and Application in Low Resource Settings

This FAO publication provides guidance to help assess what type of data collection method is best suited to meet a given objective of a diet-related survey.

2018
FAO

A New Statistical Method for Estimating the Usual Intake of Episodically Consumed Foods with Application to their Distribution

This paper describes a two-part statistical model that uses information from two 24-hour recalls to estimate the usual intake distribution of episodically consumed foods; the method allows for…

2006
Tooze JA, Midthune D, Dodd KW, Freedman LS, Krebs-Smith SM, Subar AF, Guenther PM, Carroll RJ, Kipnis V

McCance and Widdowson's The Composition of Foods Integrated Dataset 2015

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
Public Health England

USDA Branded Food Products Database

This website complements the USDA National Nutrient Database with nutrient composition and ingredient information for branded foods and private label data provided by the food industry.

2019
USDA

Manuel de Quantification Standardisée des Denrées Alimentaires en Belgique

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

USDA FoodData Central

This website provides access to an online database developed by the US National Agricultural Library to search for food composition data by food item, food group, or manufacturer name.

2018
USDA

International Nutrient Databank Directory

This website provides access to a directory of food composition databases.

2020
National Nutrient Databank Conference