This paper describes a new method for estimating free and added sugars in the collection and analysis of dietary data. The method involves five steps and can be applied to seven components of sugars: (1) table sugar; (2) other sugars; (3) honey; (4) fruit juice; (5) fruit puree; (6) dried fruit; and (7) stewed fruit.
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.