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 various ways. The yield factor provided by food item for “after preparation” is also described by part of food item.
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.