Updating the Ethiopian Food Composition Table
- Training Materials -
Support Material
Part 1 - Basic Principles of Compilation
Total duration: 120 minutes
#1 - Introduction
Importance of FCTs/FCDBs
Pillars of food composition data
FAO/INFOODS contributions
#2A - Managing food composition data
Compilation methods and process
Data sources and archival database
Compilation tools for use
#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.
#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
#4 - Selection of foods
Foods included in a Food Composition Table
Approaches to select priority foods
Consequences of poor food coverage
#7 - Selection of recipes
Important concepts for recipe calculation
Why we need to select the recipes now?
What to consider to create recipe list?
#5 - Selection of components
What is the basic need for information?
Criteria to select other components
Resource implications
#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
#6 - Where are we?
Elaboration of the draft list of priority foods
Expert judgment needed
#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
#10 - What are the next steps?
How we will aggregate the information collected in the reference database to create the updated FCT for Ethiopia
#11 - Food Marching - Basic Principles
What is food matching?
FAO/INFOODS Guidelines for Food Matching
#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)
Part 4 - Reference Database and Data Aggregation
Total duration: 270 minutes
#13 - Introduction
What will be discussed in this part of the training?
#14 - Types of data
The main types of data included in food composition databases.
#15 - Statistics and documentation
Documentation at food and value level
Documentation of decisions taken
#16 - Components and calculations
Preferred tagnames and definitions
Calculated components
#17 - How to borrow data from reference datasets
Selecting FCDBs and foods to borrow data
Checking details before borrowing values
Adjusting values when required
#18 - Example of data aggregation 1
Example of data aggregation using our excel file
– Vegetables group –
#19 - Example of data aggregation 2
Example of data aggregation using our excel file
– Legumes group –
#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
#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
#20 - Edible/Inedible portion
Definitions and what should be considered to choose the appropriate values for edible/inedible portion
#21 - Scientific names
How to check and select the appropriate scientific name for the foods in different FCTs
Extra files - Generating new analytical data
Laboratory Assessement Tool (link)
Part 5 - Collecting edible portion and refuse data
Coming soon
Part 6 - Recipe data collection and calculation
Important files for Recipe data collection and calculation
Created by Fernanda Grande (2020). The content of this website is continuously reviewed and updated.
Last updated 18.08.2022