The coach won't invent the science. Every calorie and nutrient it quotes comes from a named, published database — and every exercise burn from the standard scientific reference. Here is each source, its licence, and the credit it asks for.
21 published food databases and SURVIVE’s own typical-recipe estimates, listed below.
SURVIVE does not reproduce these databases as published. Entries are selected, renamed to the everyday English name of the dish, and combined with a typical serving size to derive the protein-per-serving figures shown in the app. Values per 100g of a table row are unchanged from the source, with one exception: a few values that cannot be true (for example more than 100 g of a nutrient in 100 g of food) are left out, a few rounding-noise negatives are shown as zero, and a food whose energy value is missing or impossible is not carried. An estimated dish is SURVIVE's own combination of such rows (see below). The US grocery pack and the basic foods pack keep USDA's own food names in their provenance and show a plain everyday name; USDA survey (FNDDS) rows are as eaten unless the name says raw. None of these organisations endorse, review, or are affiliated with SURVIVE.
U.S. Department of Agriculture
CC0 1.0 — public domainU.S. Department of Agriculture, Agricultural Research Service. FoodData Central, fdc.nal.usda.gov. · fdc.nal.usda.gov
U.S. Department of Agriculture
CC0 1.0 — public domainU.S. Department of Agriculture, Agricultural Research Service. FoodData Central, fdc.nal.usda.gov. · fdc.nal.usda.gov
U.S. Department of Agriculture
CC0 1.0 — public domainU.S. Department of Agriculture, Agricultural Research Service. FoodData Central, fdc.nal.usda.gov. · fdc.nal.usda.gov
Ministry of Food and Drug Safety
data.go.kr — 이용허락범위 제한 없음 (no restriction)Integrated Food Nutrition Information (dishes), Ministry of Food and Drug Safety (MFDS), Republic of Korea, via the Korea Open Data Portal (data.go.kr). Provided with no use restriction (commercial use permitted); Korean names translated to English. · data.go.kr
Max Rubner-Institut
CC BY 4.0Bundeslebensmittelschlüssel (BLS), Version 4.0, Max Rubner-Institut (MRI), 2025. Licensed under CC BY 4.0. · blsdb.de
Health Promotion Board
SG FoodID Terms of UseContains information from the Singapore Food Insights Database (SG FoodID), Health Promotion Board. Energy & Nutrient Composition of Food (SGFoodID), Health Promotion Board, Singapore. Used with attribution under the HPB terms of use (worldwide, royalty-free, commercial use permitted). · pphtpc.hpb.gov.sg
Health Canada
Open Government Licence – Canada 2.0Canadian Nutrient File, 2015, Health Canada. Contains information licensed under the Open Government Licence – Canada. · canada.ca
Israeli Ministry of Health
data.gov.il open-data licenceIsraeli National Nutrient Database (Tzameret), Ministry of Health, State of Israel, via data.gov.il. Used under the data.gov.il open-data licence (commercial use permitted with source attribution). · data.gov.il
Finnish Institute for Health and Welfare (THL)
CC BY 4.0Fineli — Finnish food composition database. Finnish Institute for Health and Welfare (THL). Licensed under CC BY 4.0. · fineli.fi
ANSES
Licence Ouverte / Open Licence (Etalab) 2.0Anses. 2025. Ciqual French food composition table. ANSES-CIQUAL, Table de composition nutritionnelle des aliments Ciqual 2025. Licence Ouverte / Etalab 2.0. · ciqual.anses.fr
Public Health England
Open Government Licence v3.0McCance and Widdowson's Composition of Foods Integrated Dataset (CoFID). Contains public sector information licensed under the Open Government Licence v3.0. © Crown copyright. · gov.uk
Livsmedelsverket (Swedish Food Agency)
CC BY 4.0Livsmedelsdatabasen, Livsmedelsverket (Swedish Food Agency). Licensed under CC BY 4.0; Swedish food names translated to English. · livsmedelsverket.se
MEXT, Government of Japan
MEXT site terms of use日本食品標準成分表（八訂）増補2023年から引用 Standard Tables of Food Composition in Japan 2020 (Eighth Revised Edition), Supplement 2023, Ministry of Education, Culture, Sports, Science and Technology (MEXT), Japan. Used under the MEXT Website Terms of Use (CC BY 4.0-compatible); Japanese names translated to English. · mext.go.jp
Mattilsynet (Norwegian Food Safety Authority)
NLOD 2.0Matvaretabellen 2026. Mattilsynet. www.matvaretabellen.no The Norwegian Food Composition Table 2026, Norwegian Food Safety Authority, University of Oslo and Norwegian Directorate of Health. Licensed under NLOD 2.0. · matvaretabellen.no
Taiwan FDA
Open Government Data License v1.0Food Nutrition Database, Food and Drug Administration (TFDA), Ministry of Health and Welfare, Taiwan. Open Government Data License, version 1.0. · data.gov.tw
DTU National Food Institute
CC BY 4.0Frida — Danish Food Composition Database (fooddata.dk), DTU National Food Institute. Licensed under CC BY 4.0. · frida.fooddata.dk
Federal Food Safety and Veterinary Office (FSVO)
FSVO terms of useSwiss Food Composition Database, Federal Food Safety and Veterinary Office (FSVO). · naehrwertdaten.ch
CREA — Research Centre for Food and Nutrition
CREA site termsCREA — Centro di ricerca Alimenti e Nutrizione, Tabelle di composizione degli alimenti, aggiornamento 2019 (a cura di L. Marletta e E. Camilli). Commercial reuse permitted by CREA's terms of use with citation of the original source. · alimentinutrizione.it
NEPA — UNICAMP
NEPA-UNICAMP termsTACO — Tabela Brasileira de Composição de Alimentos, 4ª edição revisada e ampliada. NEPA-UNICAMP, 2011. · nepa.unicamp.br
Ethiopian Public Health Institute
EPHI 2025: commercial use permitted with attribution (written grant on the table's copyright page; not a Creative Commons licence)Ethiopian Public Health Institute (EPHI) and FAO. 2025. The Ethiopian Food Composition Table 2025. Addis Ababa, Ethiopia. © EPHI 2025 — reproduced with EPHI acknowledged as source and copyright holder; EPHI endorsement not implied. · ephi.gov.et
The authors of the cited papers
Facts reported in published papers, cited on each rowValues from published laboratory analyses, cited per row. The papers, by DOI (by PubMed ID where a DOI does not resolve or a paper has none; one paper with neither is cited by the journal's own page and flagged): Archivos Latinoamericanos de Nutricion 2014, PMID 25799690; Anais da Academia Brasileira de Ciencias 2025, PMID 40008778; Food Science & Nutrition 2015, doi:10.1002/fsn3.220; Food Science & Nutrition 2024, doi:10.1002/fsn3.4191; Journal of Food Science and Technology 2020, doi:10.1007/s13197-019-04078-w; International Journal of Tropical Insect Science 40:677-686 2020, doi:10.1007/s42690-020-00120-z; Heliyon 2024, doi:10.1016/j.heliyon.2024.e35799; Scientific Reports 2021, doi:10.1038/s41598-020-80433-8; Scientific Reports 2025, doi:10.1038/s41598-025-26046-5; International Journal of Food Properties 2021, doi:10.1080/10942912.2021.1953066; Korean Journal of Food Preservation 2012, doi:10.11002/kjfp.2012.19.4.569; Journal of Food Science 2026, doi:10.1111/1750-3841.71007; Journal of Food Science 2026, doi:10.1111/1750-3841.71439; The Scientific World Journal 2013, doi:10.1155/2013/601435; International Journal of Food Science 2021, doi:10.1155/2021/2005502; International Journal of Food Science 2025, doi:10.1155/ijfo/8444101; Biosciences Biotechnology Research Asia 2015, doi:10.13005/bbra/1670; PLoS One 20(4):e0321834 2025, doi:10.1371/journal.pone.0321834; African Journal of Food, Agriculture, Nutrition and Development 2019, doi:10.18697/ajfand.86.17750; International Journal of Advanced Research (IJAR) 2022, doi:10.21474/IJAR01/15963; Harran Tarim ve Gida Bilimleri Dergisi 24(4):409-419 2020, doi:10.29050/harranziraat.703063; GSC Advanced Research and Reviews 2021, doi:10.30574/gscarr.2021.6.3.0025; Himalayan Journal of Science and Technology 5(1):8-14 2021, doi:10.3126/hijost.v5i01.42125; Frontiers in Sustainable Food Systems 2025, doi:10.3389/fsufs.2025.1660792; Applied Sciences 14(2):678 2024, doi:10.3390/app14020678; Foods 2022, doi:10.3390/foods11040538; Foods 2022, doi:10.3390/foods11060843; Foods 12(12):2426 2023, doi:10.3390/foods12122426; Foods 15(2):369 2026, doi:10.3390/foods15020369; Foods 2019, doi:10.3390/foods8100493; Molecules 25(3):494 2020, doi:10.3390/molecules25030494; Resources (MDPI) 2025, doi:10.3390/resources14050078; Sustainability 2020, doi:10.3390/su12072650; Sustainability 2022, doi:10.3390/su14031292; International Journal of Poultry Science 21(1):10-17 2022, doi:10.3923/ijps.2022.10.17; Pakistan Journal of Biological Sciences 2013, doi:10.3923/pjbs.2013.1593.1596; American Journal of Analytical Chemistry 2017, doi:10.4236/ajac.2017.86031; Journal of Agricultural Research, Development, Extension and Technology 3(1):88-95 2021, doi:10.5281/zenodo.8296575; Tropical Animal Science Journal 46(4):478-486 2023, doi:10.5398/tasj.2023.46.4.478; Journal of Microbiology, Biotechnology and Food Sciences 15(3):e12511 2025, doi:10.55251/jmbfs.12511; Korean Journal for Food Science of Animal Resources 35(2):179-188 2015, doi:10.5851/kosfa.2015.35.2.179; African Journal of Biotechnology 2011, doi:10.5897/AJB11.1532; Iconic Research and Engineering Journals (IREJournals) 2026, doi:10.64388/irev10i2-1722391; Journal of Agricultural Faculty of Uludag University (U.U. Ziraat Fakultesi Dergisi) 2010, https://dergipark.org.tr/tr/pub/ziraatuludag/issue/16756/174203. The authors and journals did not review or endorse this use.
SURVIVE
Derived: SURVIVE's own arithmetic over cited rowsEstimated by SURVIVE from the measured values of the ingredients named on the dish, at typical amounts SURVIVE chose.
The standard scientific reference for the energy cost (METs) of 1,097 activities
Academic · cited per activityHerrmann SD, Willis EA, Ainsworth BE, et al. 2024 Adult Compendium of Physical Activities. Journal of Sport and Health Science, 2024. · pacompendium.com
Done is better than perfect. Some dishes (like jollof rice or bibimbap) are not measured in any table we hold. Rather than leave them out, we estimate them from a typical recipe: a short list of ingredients, each a measured row from the sources above, at amounts SURVIVE chose for one typical serving. The arithmetic is ours and the amounts are our estimate; the dish shows every ingredient, its amount and its source, and is never marked as measured. If we only know the kind of dish, we say "closest match" and use a typical serving of that kind. The organisations behind the ingredient rows have not reviewed or endorsed any estimate.
Estimated dish. This is SURVIVE's own arithmetic over the measured values of the ingredients named below, at typical amounts we chose for one serving. It is our estimate, not any organisation's figure. The value per 100 g of each ingredient is unchanged from its source; the dish total is our combination. The organisations credited above did not review or endorse it.