------------------- GENERAL INFORMATION ------------------- 1. Title of dataset: Equatorial Guinea Nutritient Conversion Table (EquatorialGuinea_NCT) 2. Contact Principal Investigator Contact Information Name: Estefanía Custodio Institution: National Centre for Tropical Diseases (CNMT), Carlos III Health Institute (ISCIII), Madrid, 28029 CIBER Infectious diseases, Carlos III Health Institute (ISCIII); Madrid, 28029 Email:ecustodio@isciii.es ORCID: http://orcid.org/0000-0002-5514-3151 3. Description of the project: In order to estimate the nutrients intake from the food consumption of the Equatorial Guinea National Malaria and Nutrition Survey 2004, for children under 5 years old. Each of the food items reported in that dataset is matched with a food item in the Food Composition Table (FCT) or Food Database (FDB) of choice, and nutrients composition are then compiled in what is called the nutrition conversion table (NCT). 4. Description of the dataset: It includes the nutrients composition of food items reported in the dataset of the Equatorial Guinea National Malaria and Nutrition Survey 2004. Component values, including for beverages and other liquids, are presented per 100 g edible portion. 5. Notes 6. Deposit date: August 2025 7. Date: Junes 2022 8. Language: English -------------------------- AUTHOR INFORMATION -------------------------- 1. Author Name: Estefanía Last name: Custodio Institution:National Centre for Tropical Diseases (CNMT), Carlos III Health Institute (ISCIII), Madrid, 28029 CIBER Infectious diseases, Carlos III Health Institute (ISCIII); Madrid, 28029 Email: ecustodio@isciii.es ORCID: http://orcid.org/0000-0002-5514-3151 Name: Marina Last name: Prieto Bercianos Institution:National Centre for Tropical Diseases (CNMT), Carlos III Health Institute (ISCIII), Madrid, 28029 Email: marinaprietobercianos@gmail.com ORCID: https://orcid.org/0009-0006-2327-9253 -------------------------- METHODOLOGY -------------------------- 1. Methodology: To build the Nutritient Conversion table of Equatorial Guinea we followed three steps, which are described below: Step 1. Revise and identify all food items reported in Equatorial Guinea Survey 2004. A total of 213 items were condisered, and we used different sources to clearly identify them in order to proceed with the correct matching in the following steps. Some of the food items were reported in local language or were not easily found in the main FCTs used for the matching. Thus, we used different sources of information: 1.1 Consultation with key informants We contacted key informants in Equatorial Guinea to obtain food items translation terms to Spanish, and the scientific names (when available) of edible plants local species. Key informants consulted: Magdalena Lwanga Bigue, Ministerio de Sanidad y Bienestar Social, Guinea Ecuatorial Policarpo Ricardo Ncogo Ada, Coordinador de Proyectos del Instituto de Salud Carlos III/Fundación CSAI en Guinea Ecuatorial 1.2 Consultation of specialized literature In order to identify the best suitable item in the FCT/FDBs used for the matching we consulted bibliographic resources specialized in Equatorial Guinea fauna and flora, as well as gastronomy and culinary practices. Step 2. Select the food composition tables/databases (FCT/FDB) to be used for the matching Only internationally validated FCT/FDBs were considered for the matching, and we prioritized the FCT/FDB to be searched based on geographical location as well as language and cultural linkages. The FCT/FDBs used by number of food items and percentage from the total are describe below:  Composition Table for Western Africa 2019 (82.8% of the total)  Kenya Food Composition Tables 2018 (1.5% of the total)  Malawi Food Composition Table 2019 (2.0% of the total) There were some food items that were not found in those three FCTS and alternative composition tables were searched.  BEDCA Food Database (5.4% of the total)  USDA Food Database (6.4% of the total)  India Food Composition Table 2017 (0.5% of the total)  Africa Food Composition Table 1968 (0.5% of the total)  East Asia Food Composition Table 1972 (1% of the total) Step 3. Identify the most appropriate food matching method for each food item We performed the food matching with the food item as consumed, that is taking into account the cooking method applied to the food item before being consumed. Thus, for the food matching we took into account: 3.1 The definition of the food item and the identification of a suitable food item in any of the FCTs consulted. If the food item is well defined and concrete in the survey it is possible to find a corresponding match in the FCT of choice and make a direct matching. However, if the food items refer to a group of foods (ex: fish) it is necessary to do the matching with several food items in the FCT and do the average of the nutrients content. 3.2 The cooking method used for the food item before consumption The cooking method applied to a food item before being consumed has an impact in the micronutrient content (see Moltedo A, et al 2020), and thus it is important to apply the corresponding conversion factors such a Yield or Retention factors to obtain more accurate information on the micronutrients consumption. Individual food consumption surveys usually collect the cooking method of the foods being consumed. However, in household consumption surveys the cooking method is usually omitted, thus it is important to consult resources on culinary practices and local gastronomy, as reported in Step 1. When there was no information on the main cooking method used for a particular food item we calculated the average of the food item cooked by different methods. 3.3 The information available for mixed dishes The Equatorial Guinea 2004 included seven mixed dishes as individual food items that couldn’t be found in any of the consulted FCT/FDBs. For those food items we used the local recipe and calculated the nutrients content by ingredient. 3.4 Imputation of missing nutrient data When nutrient values for a given food item were missing in the primary FCT, values were imputed from a similar food item within the same FCT; if no suitable match was available, values were sourced from a comparable item in an alternative FCT. 2. Software: Excel. -------------------------- KEYWORDS -------------------------- 1. Keywords: Nutrition Conversion Table, Equatorial Guinea, nutrients consumption, food security -------------------------- SPONSORSHIP INFORMATION AND GRANT IDs -------------------------- 1. Grant Information: This research was funded by the Instituto de Salud Carlos III -------------------------- RELATED PUBLICATIONS -------------------------- 1. Related publication: Custodio, E., Descalzo, M. A., Villamor, E., Molina, L., Sánchez, I., Lwanga, M., Bernis, C., Benito, A., & Roche, J. (2009). Nutritional and socio-economic factors associated with Plasmodium falciparum infection in children from Equatorial Guinea: results from a nationally representative survey. Malaria journal, 8, 225. https://doi.org/10.1186/1475-2875-8-225 Custodio, E., Descalzo, M. A., Roche, J., Molina, L., Sánchez, I., Lwanga, M., Torres, A. M., Fernández-Zincke, E., Bernis, C., Villamor, E., & Baylin, A. (2010). The economic and nutrition transition in Equatorial Guinea coincided with a double burden of over- and under nutrition. Economics and human biology, 8(1), 80–87. https://doi.org/10.1016/j.ehb.2009.10.001 Custodio, E., Descalzo, M. A., Roche, J., Sánchez, I., Molina, L., Lwanga, M., Bernis, C., Villamor, E., & Baylin, A. (2008). Nutritional status and its correlates in Equatorial Guinean preschool children: results from a nationally representative survey. Food and nutrition bulletin, 29(1), 49–58. https://doi.org/10.1177/156482650802900106 2. Related dataset: Dataset of the Equatorial Guinea National Malaria and Nutrition Survey 2004 -------------------------- GEOGRAPHIC INFORMATION -------------------------- 1. Spatial coverage: Equatorial Guinea -------------------------- TEMPORAL INFORMATION -------------------------- 1. Time period coverage: 2004 -------------------------- FILES -------------------------- 1. Files: One excel file containing the Equatorial Guinea Nutrition Conversion Table. -------------------------- LICENSES AND PRIVACITY -------------------------- 1. Licenses: Open Data Commons Attribution License (ODC-By). -------------------------- OTHERS -------------------------- 1. Data dictionary