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. 2024 Nov 15;26:e51432. doi: 10.2196/51432

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©Phawinpon Chotwanvirat, Aree Prachansuwan, Pimnapanut Sridonpai, Wantanee Kriengsinyos. Originally published in the Journal of Medical Internet Research (https://www.jmir.org), 15.11.2024.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work, first published in the Journal of Medical Internet Research (ISSN 1438-8871), is properly cited. The complete bibliographic information, a link to the original publication on https://www.jmir.org/, as well as this copyright and license information must be included.

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This figure demonstrates the various approaches to estimating food volume. (A) A cylindrical shape of 75 grams of brown rice taken from a 60° angle. (B) Geometric modeling with a predefined cylindrical shape, where the user needs to adjust each point manually to fit the object. (C) A predicted depth map from state-of-the-art dense prediction transformation. (D) A 3D reconstructed object using depth information from (C). These images have been adjusted in size for visual comparison purposes.