This report - completed on behalf of the EuroFIR Consortium - compares recipe calculation methods used in Europe in an attempt to harmonize recipe calculation procedures to enable between-country comparisons. The procedures described to calculate the nutrient content of composite foods using the nutrient content of ingredients take into account (i) weight changes of ingredients during cooking and food processing using yield factors and (ii) changes in the nutrient content of ingredients using nutrient retention factors. Example calculations are provided for each recipe calculation method.
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.