Resources

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…

This document provides data for the changes in meat and poultry weight during cooking, as a result of moisture and fat loss.

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…

The FOODfiles available at this link provide density data for a list of foods commonly consumed in New Zealand.  

This 26-page scanned document, published in 1977, provides the average weight (in grams) per volume (1 measured cup) for a list of food items, allowing for calculation of density data per food…

This is a web-based platform that provides access to the USDA Food Composition Databases (standard reference and brand food products).  For some foods, weights per household measure are provided…

This 2007 USDA document provides retention factors for 16 vitamins and 8 minerals for a set of approximately 290 foods after undergoing a specified method of preparation.

This 200 page document includes an extensive food and recipe listing, and provides yield and weight change information for items included in the list after accounting for storage, preparation,…

This 100-page document provides data on weight yield factors as a result of different cooking methods for approximately 700 foods and dishes (see part 1 of the document).  Data are provided for…

This document provides density data for a selection of foods and mixed dishes.