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FAO/INFOODS Guidelines for Food Matching. Version 1.2 (2012)









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    Directives FAO/INFOODS sur l'appariement des aliments. Version 1.2 (2015) 2015
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    INFOODS a développé ces directives pour une approche plus harmonisée à l’appariement des aliments, tout en indiquant les démarches critiques et les renseignements utiles à accomplir cette tâche de manière appropriée. Ces directives ont été dessinées pour aider dans la sélection des aliments les plus convenables (pour lesquelles les données sur la composition sont disponibles) afin de les apparier aux aliments rapportés dans les enquêtes sur la consommation des aliments (au niveau individuel, mé nage, national ou international) ou aux données relatives aux disponibilités alimentaires (i.e. FAOSTAT, EUROSTAT). English version of this publication "FAO/INFOODS Guidelines for Food Matching. Version 1.2 (2012)" is published under job number ap805
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    FAO/INFOODS Density Database Version 2.0 (2012) 2012
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    FAO/INFOODS prepared this database to provide a tool for researchers and professionals to convert volume into weight and vice-versa. Data were collected from the literature, various national food composition tables and measurements conducted by the authors (see bibliography). Version 1.0 included density data for 214 food entries in 16 food groups from six sources and version 2.0 includes 638 foods entries in 20 food groups from 11 sources. For version 2, in addition to density data it was decid ed to also present data on specific gravity and to define the terms used. The data presented in this database are divided between density (including mass density and bulk density) and specific gravity. Like version 1.0, the data can be downloaded in Excel format from the INFOODS website. French version of this publication "Base de données FAO/INFOODS sur la densité. Version 2.0 (2015)" is published under job number i3057
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    FAO/INFOODS Global database for pulses on dry matter basis. Version 1.0 - PulsesDM1.0 2017
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    The FAO/INFOODS Database for Pulses on Dry Matter (PulsesDM1.0) – version 1.0 provides nutrient values for pulses, a subgroup of legumes that includes dry edible seeds with low fat content. The database is based on the average values presented in FAO/INFOODS Global Food Composition Database for Pulses (uPulses1.0) - version 1.0 but expressed per 100 g edible portion on dry matter. The majority of data are analytical data complemented by data from other published sources covering data on proximat es, minerals, vitamins, phytic acid, amino acids and fatty acids fractions in raw and processed forms. The data compilation process followed standards and guidelines outlined by FAO/INFOODS, and the species were selected based on the importance of the pulse and the available data.

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