Importance of FCTs/FCDBs
Pillars of food composition data
Compilation methods and process
Data sources and archival database
Compilation tools for use
Units, denominator, component definition, analytical methods
INFOODS component identifiers (tagnames)
Compilation tools for compiling archival database
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.
Practical example of how to evaluate
and compile analytical data from
scientific articles into our Compilation tool
Foods included in a Food Composition Table
Approaches to select priority foods
Consequences of poor food coverage
Important concepts for recipe calculation
Why we need to select the recipes now?
What to consider to create recipe list?
What is the basic need for information?
Criteria to select other components
Summarizes the selection of priority foods for inclusion in the new FCT and explains the feedback required from the compilation team
Elaboration of the draft list of priority foods
Expert judgment needed
How we will aggregate the information collected in the reference database to create the updated FCT for Ethiopia
What is food matching?
FAO/INFOODS Guidelines for Food Matching
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)
What will be discussed in this part of the training?
The main types of data included in food composition databases.
Documentation at food and value level
Documentation of decisions taken
Preferred tagnames and definitions
Selecting FCDBs and foods to borrow data
Checking details before borrowing values
Adjusting values when required
Example of data aggregation using our excel file
– Legumes group –
In this video you will find a practical example of how to decide if it is necessary to adjust the values when borrowing data
In this video you will see some common mistakes during the data aggregation in two foods (legumes) and how to take appropriate decisions
Definitions and what should be considered to choose the appropriate values for edible/inedible portion
How to check and select the appropriate scientific name for the foods in different FCTs
Created by Fernanda Grande (2020). The content of this website is continuously reviewed and updated.
Last updated 06.07.2021