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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Introduction

Importance of FCTs/FCDBs

Pillars of food composition data

FAO/INFOODS contributions

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Managing food composition data

Compilation methods and process

Data sources and archival database

Compilation tools for use

Play Video

Conventions and modes of expression

Units, denominator, component definition, analytical methods

INFOODS component identifiers (tagnames)

Compilation tools for compiling archival database

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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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Selection of foods​

Foods included in a Food Composition Table

Approaches to select priority foods 

Consequences of poor food coverage 

Play Video

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

Selection of components​

What is the basic need for information?

Criteria to select other components

Resource implications

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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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Where are we?​

Elaboration of the draft list of priority foods

Expert judgment needed

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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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What are the next steps?​

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

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Food Marching - Basic Principles

What is food matching? 

FAO/INFOODS Guidelines for Food Matching

Play Video

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: 165 minutes

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Introduction

What will be discussed in this part of the training?

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Types of data

The main types of data included in food composition databases.

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Statistics and documentation

Documentation at food and value level

Documentation of decisions taken

Play Video

Components and calculations

Preferred tagnames and definitions

Calculated components

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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

Example of data aggregation 1

Example of data aggregation using our excel file

– Vegetables group –

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Example of data aggregation 2

Example of data aggregation using our excel file

– Legumes group –

Play Video

How to borrow data from reference datasets

Selecting FCDBs and foods to borrow data

Checking details before borrowing values

Adjusting values when required

Examples

Where are we in 2021?

Instructions to start the food matching

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 15.04.2021