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 paper aims to better understand the relative costs of informing food and nutrition policy-making using 24-hour recall survey data versus secondary analysis of Household Consumption and…
2013
This paper provide an overview of the state of large-scale food fortification in the world, with an emphasis on the gaps and challenges to the scaling-up of the fortification of staple foods to…
2018
This report describes the importance of food consumption surveys as analytical tools in food and nutrition policy and programme design, and in the targeting and monitoring of nutritional goals in…
2004
This document provides guidelines to assist countries in the design and implementation of appropriate food fortification programs.
2006
This document provides the set of food composition data compiled, along with the conversion factors for portion size estimation methods used for the foods and recipes reported as consumed in a…
2012
LanguaL is a faceted food description language that was originally developed by the US Food and Drug Administration (FDA) for food safety purposes. It has been further developed in Europe for use…
2018
This document, published in 1975, provides data for “Yield after preparation” as a % (with a % range also provided) for an extensive list of foods described in various forms, and prepared in…
1975
These guidelines aim to describe the optimal information to be collected in food consumption surveys to allow classification and data analysis according to the extent and purpose of food…
2015
This document provides data for the changes in meat and poultry weight during cooking, as a result of moisture and fat loss.
2014
This database is in Excel and includes an extensive listing (>16,000 items) of foods commonly consumed in the Australian Health Survey 2011-2013. Density data are provided for a selection of…
2011