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.
Resources
Displaying 1 - 10 of 38
This technical brief provides an overview of the Global Diet Quality Score (GDQS) - a new metric of diet quality validated for global use among non-pregnant non-lactating women of…
2023
This article in the Sight and Life Special Report, "Nutrient Profiling: Designing a Healthier Future for Global Benefit" provides an overview of the Global Diet Quality Score (GDQS)…
2023
Intake has developed a GDQS Toolkit to aid decision makers, government workers, innovators, researchers, and anyone working in public policy to better understand the importance of dietary…
2022
This Intake Advocacy Note describes how country-specific quantitative 24-hour dietary data can be used to inform the evidence-based design of food-based fortification policy and programming…
2020
This Intake Advocacy Note describes how country-specific quantitative 24-hour dietary data can be used in the development of food based-dietary guidelines to improve nutrition in low- and…
2020
This Intake survey guidance document provides recommended specifications for dietary scales for use in quantitative 24-hour dietary recall surveys in low- and middle-income countries. …
2020
This Intake survey guidance describes recommended routines and procedures to test the accuracy and precision of digital dietary scales during all phases of survey work - before first use, during…
2020
This technical report provides food yield factors that apply during both preparation (when removing inedible parts) and cooking. These factors are essential when calculating weight and…
1975
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. It also provides nutrient values per…
2018
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.
2017