Displaying 21 - 30 of 116

This paper describes an extension to modeling usual intake distributions for episodically consumed foods, to assess the relationship between usual intake and health outcomes in a regression…

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

This paper describes the statistical theory that underlies four different modeling methods developed to estimate the distribution of usual intake and reviews the strengths and limitations of each…

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

This paper describes the appropriate use and interpretation of the Tolerable Upper Intakes defined by the US Institute of Medicine in the Dietary Reference Intakes.

Carriquiry AL, Camano-Garcia G

This paper describes an approach for assessing the prevalence of nutrient inadequacy in a group, using the usual nutrient intake distribution and the Estimated Average Requirement (EAR) for a…

Carriquiry AL

This paper reports on the testing of a new method to derive an estimated value for dietary iron bioavailability in low- and middle-income countries.

Fairweather-Tait S, Speich C, Evariste S, Mitchikpe C, Dainty JR

This paper describes a new method for estimating free and added sugars in the collection and analysis of dietary data.

Amoutzopoulos B, Steer T, Robert C, Code D, Collins D, Yu D, Hawes T, Abraham S, Nicholson S, Baker R, Page P

This technical report provides food yield factors that apply during both preparation (when removing inedible parts) and cooking.

Matthews RH, Pecot RK, Garrison YJ

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.

FAO, Government of Kenya

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); ‘…

Conseil Supérieur d’Hygiène