Hello, I am

Fernanda Grande

Nutritionist, PhD

Food Composition Expert

Hello, I am

Fernanda Grande

Nutritionist | PhD | Food Composition Expert

Who am I?

Nutritionist and a skilled food composition researcher holding a PhD in Applied Human Nutrition. More than ten years of experience in compiling, reviewing and publishing food composition data in compliance with INFOODS’ guidelines and standards. Wide experience on capacity building and working with groups of diverse members at national and international organizations. International consultant on food composition for the Food and Agriculture Organization of the United Nations (FAO) since 2015.

Personal info

Highlights

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Work Experience

2015 - Present

International Consultant on Food Composition

The main activities developed during consultancy include capacity building and providing technical leadership to countries to update National or Regional Food Composition Tables.

2020 Jun. - Oct.

Food composition consultant, part of the team to prepare the Food Composition Database for use in the Individual Food Consumption Survey and analysis in St. Kitts and Nevis and St. Vincent and the Grenadines, 2020.

Work Experience

2015 - Present

International Consultant on Food Composition. The main tasks performed during consultancy were to coordinate the development and update of FAO/INFOODS food composition databases and to assist countries on the update of national food composition tables providing technical support.

2020 June - October

Food composition consultant, part of the team to prepare the Food Composition Database for use in the Individual Food Consumption Survey and analysis in St. Kitts and Nevis and St. Vincent and the Grenadines, 2020.

Education

2013 - 2018

University of São Paulo (USP), São Paulo, Brazil, Applied Human Nutrition Program

Title: Reformulation of the Brazilian Food Composition Table (PDF)

Final datasets available in: http://www.tbca.net.br

Advisor: Elizabete Wenzel de Menezes

2010 - 2013

University of São Paulo (USP), São Paulo, Brazil, Applied Human Nutrition Program

Title: Brazilian Food Composition Database: database enhancement and update on vitamins data (PDF)

Advisor: Elizabete Wenzel de Menezes

2007 - 2008

Federal University of São Paulo (UNIFESP), São Paulo, Brazil

2005 - 2006

IPCE, São Paulo, Brazil

2000 - 2004

Federal University of Viçosa (UFV), Viçosa, Brazil

Education

2013 - 2018

University of São Paulo (USP), São Paulo, Brazil, Applied Human Nutrition Program

Title: Reformulation of the Brazilian Food Composition Table (PDF)

Final datasets available in: www.tbca.net.br

Advisor: Elizabete Wenzel de Menezes

2010 - 2013

University of São Paulo (USP), São Paulo, Brazil, Applied Human Nutrition Program

Title: Brazilian Food Composition Database: database enhancement and update on vitamins data (PDF)

Advisor: Elizabete Wenzel de Menezes

2007 - 2008

Federal University of São Paulo (UNIFESP), São Paulo, Brazil

2005 - 2006

IPCE, São Paulo, Brazil

2000 - 2004

Federal University of Viçosa (UFV), Viçosa, Brazil

List of Publications

Scientific Articles

Moltedo, Ana; Álvarez-Sánchez, Cristina; Grande, Fernanda; Charrondiere, Ruth. The complexity of producing and interpreting vitamin A statistics. Journal of Food Composition and Analysis, in press, 2021. doi.org/10.1016/j.jfca.2021.103926

Grande, Fernanda; Giuntini, Eliana Bistriche; Coelho, Kristy Soraya; Purgatto, Eduardo; Franco, Bernadette D G M; Lajolo, Franco M; Menezes, Elizabete Wenzel. Biodiversity food dataset: centralizing chemical composition data to allow the promotion of nutrient-rich foods in Brazil. Maternal & Child Nutrition, v. 16, S3, 2020. doi.org/10.1111/mcn.13005

Grande, Fernanda; Giuntini, Eliana Bistriche; Coelho, Kristy Soraya; De Menezes, Elizabete Wenzel. Elaboration of a standardized dataset for foods fortified with iron and folic acid in Brazil. Journal of Food Composition and Analysis, v. 83, p. 103285, 2019. doi.org/10.1016/j.jfca.2019.103285

Giuntini, Eliana Bistriche; Coelho, Kristy Soraya; Grande, Fernanda; Marchioni, Dirce M; Carli, Eduardo; Sichieri, Rosely; Pereira, Rosangela A; Purgatto, Eduardo; Franco, Bernadette D G M; Lajolo, Franco M; Menezes, Elizabete Wenzel. Brazilian Nutrient Intake Evaluation Database: an essential tool for estimating nutrient intake data. Journal of Food Composition and Analysis, v. 83, p. 103286, 2019. doi.org/10.1016/j.jfca.2019.103286

Coelho, Kristy Soraya; Giuntini, Eliana Bistriche; Grande, Fernanda; Dias, João S; Purgatto, Eduardo; Franco, Bernadette D G M; Lajolo, Franco M; Menezes, Elizabete Wenzel. Brazilian Food Composition Table (TBCA): development and functionalities of the online version. Journal of Food Composition and Analysis, v. 84, p. 103287, 2019. doi.org/10.1016/j.jfca.2019.103287

Dahdouh, Sergio; Grande, Fernanda; Espinosa, Sarah Nájera; Vincent, Anna; Gibson, Rosalind; Bailey, Karl; King, Janet; Rittenschober, Doris; Charrondière, U. Ruth. Development of the FAO/INFOODS/IZINCG Global Food Composition Database for Phytate. Journal of Food Composition and Analysis, v. 78, p. 42-48, 2019. ISSN 0889-1575. doi: 10.1016/j.jfca.2019.01.023

Grande, Fernanda; Giuntini, Eliana Bistriche; Lajolo, Franco Maria; De Menezes, Elizabete Wenzel. How do calculation method and food data source affect estimates of vitamin A content in foods and dietary intake Journal of Food Composition and Analysis, v. 46, p. 60-69, 2016. doi:10.1016/j.jfca.2015.11.006

Menezes, Elizabete Wenzel; Grande, Fernanda; Giuntini, Eliana Bistriche; Lopes, Tássia Do Vale Cardoso; Dan, Milana Cara Tanasov; Prado, Samira Bernardino Ramos Do; Franco, Bernadette Dora Gombossy De Melo; Charrondière, U. Ruth; Lajolo, Franco Maria. Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database. Food Chemistry, v. 193, p. 128-133, 2016. doi:10.1016/j.foodchem.2015.01.051

Prado, Samira Bernardino Ramos; Giuntini, Eliana Bistriche; Grande, Fernanda; De Menezes, Elizabete Wenzel. Techniques to evaluate changes in the nutritional profile of food products. Journal of Food Composition and Analysis (Print), v. 53, p.1-6, 2016. doi:10.1016/j.jfca.2016.08.007

Book Chapters

Grande, Fernanda; Vincent, Anna. The importance of food composition data for estimating micronutrient intake: what do we know now and into the future? In: Michaelsen, Kim F.; Neufeld, Lynnette M.; Prentice, Andrew M. Nestle Nutrition Institute Workshop Series, 1ed.: S. Karger, 2020, v.93, p. 39-50. doi.org/10.1159/000503355

Giuntini, Eliana Bistriche; Carli, Eduardo; Grande, Fernanda; Coelho, Kristy Soraya. Tabelas de composição de alimentos. In. Consumo alimentar: guia para avaliação. 1 ed. São Paulo: Manole, 2019. ISBN: 9788520456187

Tobaruela, Eric de Castro; Grande, Fernanda; Henriques, Gilberto Simeone. Biodisponibilidade de Carboidratos. In: Biodisponibilidade de Nutrientes. 6 ed. São Paulo: Manole, 2021, p. 108-130. ISBN: 9788520457443

INFOODS' Guidelines

Charrondiere, U. Ruth; Stadlmayr, Barbara; Haytowitz, David; Puwastien, Prapasri; Judprasong, Kunchit; Vincent, Anna;
Grande, Fernanda, Oseredczuk, Marine; Sivakumaran, Subathira; Gnagnarella, Patrizia; Uruakpa, Florence. New FAO/INFOODS Evaluation Framework and Criteria on the quality of published Food Composition Tables and Databases (FCT/FCDB). (not yet available online
Charrondière U.R., Stadlmayr B., Ananthan A., Basak A.4, Chetty J., Cunningham J., Ene-Obong H.,
Grande F., Haytowitz  D., Judprasong K., Longvah T., Mbelenga E., Oseredczuk M., Presser K., Puwastien P., Roe M., Sivakumaran S., Sivakumaran S., Sobolewski R., Vincent A., Westenbrink S. FAO/INFOODS Compilation guidelines. (not yet available online)

List of Food Composition Tables and Databases

Under progress. International consultant responsible to technically lead the team working on the update of the Ethiopia Food Composition Table. The project is a koine effort between FAO and the Ethiopian Public Health Institute (EPHI), with financial support from Bill & Melinda Gates Foundation.
Food composition consultant, part of the team to prepare the Food Composition Database for use in the Individual Food Consumption Survey and analysis in St. Kitts and Nevis and St. Vincent and the Grenadines, 2020.
FAO and SPC. Pacific Nutrient Database User Guide. Noumea, New Caledonia, 2020. (Contributors: Grande F.; Troubat N.; Russell J.; Probst Y.; Charlton K.E.; Andrew N.L. Sharp M.K.; Romeo A.) (user guide) (database)
Vincent, Anna; Charrondière, U. Ruth; Grande, Fernanda; Compaoré, Ella; Annor, George Amponsah; Addy, Paulina S.; et al. FAO/INFOODS Food Composition Table for Western Africa (WAFCT 2019). Table de composition alimentaire FAO/INFOODS pour l’Afrique de l’Ouest (TCAAO 2019). Rome, FAO. (link)
Dahdouh, Sergio; Grande, Fernanda; Espinosa, Sarah Nájera; Fialon, Morgane; Vincent, Anna; Gibson, Rosalind; King, Janet; Rittenschober, Doris; Charrondiere, U. Ruth. FAO/INFOODS/IZiNCG Global Food Composition Database for Phytate Version 1.0 – PhyFoodComp 1.0. Rome: FAO, 2018. (link)
Mwai J; Kimani A; Mbelenga E; Charrondiere UR; Grande F; Rittenschober D; Vincent A; Murugu D. FAO/Government of Kenya. 2018. Kenya Food Composition Tables. Nairobi, 2018. 254 pp. (link)
Grande, Fernanda; Stadlmayr, Barbara; Fialon, Morgane; Dahdouh, Sergio; Rittenschober, Doris; Longvah, T.; Charrondière, U. Ruth. FAO/INFOODS Global Database for Pulses on Dry Matter Basis. Version 1.0 – PulsesDM1.0. Rome: FAO, 2017. (link)
Grande, Fernanda; Stadlmayr, Barbara; FialonMorgane; Dahdouh, Sergio; Rittenschober, Doris; Longvah, T.; Charrondiere, U. Ruth. FAO/INFOODS Global Food Composition Database for Pulsesversion 1.0 (uPulses1.0)Rome: FAO, 2017. (link)

Charrondière, U. Ruth; Rittenschober, Doris; Grande, Fernanda; Nowak, Verena; Stadlmayr, Barbara. FAO/INFOODS Analytical Food Composition Database Version 2.0 – AnFooD2.0. Rome: FAO, 2017. (link)

Charrondière, U. Ruth; Stadlmayr, Barbara; Rittenschober, Doris; Grande, Fernanda; Nowak, Verena. FAO/INFOODS Food Composition Database for Biodiversity Version 4.0 – BioFoodComp4.0. Rome: FAO, 2017. (link)

Tabela Brasileira de Composição de Alimentos (TBCA). (contributor). Universidade de São Paulo (USP). Food Research Center (FoRC). Versão 7.0. São Paulo, 2019. (link) (collaborator 2009-2019)