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 - 9 of 9
Intake has developed a beta version of an Intake4Earth App to provide a simplified method to collect quantitative dietary data and provide automated reporting on the environmental impact of diets.…
2023
CSDietary is a software system developed by HarvestPlus and SerPro S.A. to support nutrition researchers around the world to enter, manage, and process data from quantitative 24-hour dietary recall…
2020
This brief describes five main steps to assessing the adequacy of zinc intake in a population. The document includes IZiNCG guidance on Estimated Average Requirements (EAR) for zinc.
2007
This summary report provides the dietary reference values (DRVs) for various macronutrients and micronutrients for healthy populations in the EU. The DRVs include population reference intakes (PRIs…
2019
The Dietary Reference Intakes (DRIs) are developed and published by the US Institute of Medicine (IOM). The DRIs were designed to replace the Recommended Dietary Allowances (RDAs) in the United…
2000
This report provides recommended nutrient intakes (RNI) for key mineral, and water- and fat-soluble vitamins for different population groups.
2004
This report describes the protein and amino acid requirements of different population groups.
2007
This report describes the energy expenditures and requirements of different population groups.
2004
This document provides data for the changes in meat and poultry weight during cooking, as a result of moisture and fat loss. Data on cooking yield (as a % and for the % range…
2014