Updating the Ethiopian Food Composition Table

- Training Materials -

Support Material

Before starting...

Assessment questionnaire (link)

Training

FAO/INFOODS e-learning Course (link)

FAO/INFOODS Food Composition Study Guide (link)

FAO/INFOODS Webinars (link)

Relevant Material

FAO/INFOODS Guidelines (link)

Book: Food Composition Data – production, management and use  (link)

Part 1 - Basic Principles of Compilation

Total duration: 120 minutes

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#1 - Introduction

Importance of FCTs/FCDBs

Pillars of food composition data

FAO/INFOODS contributions

Play Video

#2A - Managing food composition data

Compilation methods and process

Data sources and archival database

Compilation tools for use

Play Video

#2B - Conventions and modes of expression

Units, denominator, component definition, analytical methods

INFOODS component identifiers (tagnames)

Compilation tools for compiling archival database

Before watching the next video:

You can download the template for data compilation and two scientific articles in the link below. You can use these materials to make your first data compilation, and we will start our on-the-job training!

After finishing, you can watch the video #3 – Example of compilation and check if you had the same results in terms of food description, conversion of units and denominators and selection of tagnames.

Play Video

#3 - Example of compilation

Practical example of how to evaluate

and compile analytical data from

scientific articles into our Compilation tool

Part 2 - Selection of Foods and Components

Total duration: 145 minutes

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#4 - Selection of foods

Foods included in a Food Composition Table

Approaches to select priority foods 

Consequences of poor food coverage 

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#7 - Selection of recipes

Important concepts for recipe calculation

Why we need to select  the recipes now?

What to consider to create recipe list?

Play Video

#5 - Selection of components

What is the basic need for information?

Criteria to select other components

Resource implications

Play Video

#8 - Selection of foods for analysis

Summarizes the selection of  priority foods for inclusion in the new FCT and explains  the feedback required from the compilation team

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#6 - Where are we?

Elaboration of the draft list of priority foods

Expert judgment needed

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#9 - Collecting recipe information

Explains how to collect the list of ingredients for all recipes and to make the food matching with the list of foods for the EFCT

Part 3 - Reference Database and Food Matching

Total duration: 70 minutes

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#10 - What are the next steps?

How we will aggregate the information collected in the reference database to create the updated FCT for Ethiopia

Play Video

#11 - Food Marching - Basic Principles

What is food matching? 

FAO/INFOODS Guidelines for Food Matching

Play Video

#12 - Food Marching Instructions

Where are we in 2021?

Instructions to start the food matching

If needed you can access the original data and documentation for our Reference Datasets in the links below

FAO/INFOODS Food Composition Table for Western Africa (link)

Kenya Food Composition Tables  (link)

Indian Food Composition Tables (link)

FAO/INFOODS Global Food Composition Database for Pulses (link)

FAO/INFOODS Global Food Composition Database for Fish and Shellfish (link)

Australian Food Composition Database (link)

New Zealand Food Composition Database (link)

Food Data Central of U.S. Department of Agriculture (link)

Standard Tables of Food Composition in Japan (link)

McCance and Widdowson’s composition of foods integrated dataset (link)

Brazilian Food Composition Table (TACO) (link)

Part 4 - Reference Database and Data Aggregation

Total duration: 270 minutes

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#13 - Introduction

What will be discussed in this part of the training?

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#14 - Types of data

The main types of data included in food composition databases.

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#15 - Statistics and documentation

Documentation at food and value level

Documentation of decisions taken

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#16 - Components and calculations

Preferred tagnames and definitions

Calculated components

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#17 - How to borrow data from reference datasets

Selecting FCDBs and foods to borrow data

Checking details before borrowing values

Adjusting values when required

Play Video

#18 - Example of data aggregation 1

Example of data aggregation using our excel file

– Vegetables group –

Play Video

#19 - Example of data aggregation 2

Example of data aggregation using our excel file

– Legumes group –

Play Video

#19A - How to adjust for moisture content?

In this video you will find a practical example of how to decide if it is necessary to adjust the values when borrowing data

Play Video

#19B - Reviewing aggregated data

In this video you will see some common mistakes during the data aggregation in two foods (legumes) and how to take appropriate decisions

Play Video

#20 - Edible/Inedible portion

Definitions and what should be considered to choose the appropriate values for edible/inedible portion

Play Video

#21 - Scientific names

How to check and select the appropriate scientific name for the foods in different FCTs

Part 5 - Generating new analytical data

Laboratory Capacity Assessment

Laboratory Assessement Tool (link)

Created by Fernanda Grande (2020). The content of this website is continuously reviewed and updated.

Last updated 06.07.2021