1. Greenfield H, Southgate DAT (2003) Food composition data – production, management and use. FAO, Rome. Available at
ftp://ftp.fao.org/docrep/fao/008/y4705e/y4705e.pdf
2. Charrondiere UR, Burlingame B, Berman S, Elmadfa I (2011) Food composition study guide. FAO, Rome. Available at
http://www.fao.org/docrep/017/ap802e/ap802e02.pdf
3. EFSA/FAO/WHO (2011) State of the art on total diet studies based on the replies to the EFSA/FAO/WHO questionnaire on national total diet study approaches. Prepared by the Working Group on Total Diet Studies, European Food Safety Authority, Parma. Available at
http://www.efsa.europa.eu/en/supporting/pub/206e.htm?wtrl=01
4. EFSA/FAO/WHO (2011) Towards a harmonised total diet study approach: a guidance document. Prepared by the Working Group on Total Diet Studies. European Food Safety Authority, Parma. Available at
http://www.efsa.europa.eu/en/efsajournal/pub/2450.htm
5. See
http://faostat.fao.org/default.aspx