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Kenya Food Composition Tables, 2018












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    Book (stand-alone)
    FAO/INFOODS Food Composition Table for Western Africa (2019) / Table de composition des aliments FAO/INFOODS pour l’Afrique de l’Ouest (2019)
    User Guide & Condensed Food Composition Table / Guide d’utilisation & table de composition des aliments condensée
    2020
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    Food composition data are useful throughout the food system for nutrition-sensitive agriculture, improved processing methods that ensure greater nutrient retention in foods, nutrition labelling, and to inform, educate and protect consumers through food-based dietary guidelines, nutrition education and communication, and legislation. The FAO/INFOODS Food Composition Table for Western Africa (WAFCT 2019) is an update of the West African Food Composition Table of 2012, which lacked some important components, foods and recipes. WAFCT 2019 contains almost three times as many food entries and double the number of components, with increased overall data quality. Many of the data points from WAFCT 2012 have been replaced with better data – mostly analytical data from Africa, with a special emphasis on Western Africa. These improvements are essential to understanding the nutrient composition of foods in the region and to promoting their appropriate use. WAFCT 2019 is the result of four years of collaboration among INFOODS network researchers in Africa and the Nutrition and Food Systems Division of FAO, and was developed as part of the International Dietary Data Expansion (INDDEX) Project, implemented by Tufts University’s Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, with funding from the Bill & Melinda Gates Foundation. These new data from WAFCT 2019 will support further research towards an expanded and improved evidence base and will support better, more informed decisions and effective policies and programmes for improved nutrition in Africa.
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    Book (stand-alone)
    FAO/INFOODS/IZiNCG Global food composition database for phytate - version 1.0 (PhyFoodComp1.0)
    User guide
    2018
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    This User Guide refers to the FAO/INFOODS Global Food Composition Database for Phytate (PhyFoodComp), and contains the documentation of the data. It has been developed to help users make the best use of the database. The PhyFoodComp database is the first global repository of analytical data on phytate in its different forms and determined by different chemical methods, as well as of iron, zinc, calcium, water, and different phytate:mineral molar ratios. This database is important as phytate, mainly contained in pulses and cereals, is considered an anti-nutrient because it interferes with the absorption of minerals, especially of iron and zinc. The PhyFoodComp database will provide food composition compilers, nutritionists and researchers with access to good quality analytical phytate data and bibliography. Emphasis is put on demonstrating variations in phytate contents and their influencing factors. The aim of PhyFoodComp is to • demonstrate best ways to reduce phytate contents in foods and recipes; • motivate users to include phytate data into national or regional food composition tables or databases; • design better diets for mineral deficiencies; • develop well-targeted nutrition projects, programmes and interventions related to mineral deficiencies such as iron and zinc; and • reconsider re-evaluating the impact of phytate in diets on the bioavailability of iron and zinc when establishing their nutrient requirements. The PhyFoodComp database is accessible on www.fao.org/infoods/infoods/tables-and-databases
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    Book (stand-alone)
    FAO/INFOODS Guidelines for Food Matching. Version 1.2 (2012) 2012
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    Food matching links food consumption/supply data with food composition data. As food matching procedures are critical to obtaining high quality estimations of nutrient intakes (for nutrition purposes) or of dietary exposure (for food safety purposes), INFOODS developed these guidelines for a more harmonized approach to food matching while pointing out critical steps and information in order to achieve the most appropriate food matching. These guidelines are intended to assist in selecting the m ost appropriate foods (for which compositional data are available) to match to foods reported in food consumption surveys (at individual, household, national or international level) or to food supply data (e.g. FAOSTAT, EUROSTAT). In addition, food matching is important when compiling Food Composition Tables/ Databases (FCT/FCDB) including when filling missing data form other sources. French version of this publication "Directives FAO/INFOODS sur l’appariement des aliments. Version 1.2 (2015)" is published under job number i3088

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