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. 2026 Sep 18;13:1930409. doi: 10.3389/fnut.2026.1930409

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Copyright © 2026 Ong, Lim, Sin, Khoo, Chan and Aung.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Flowchart illustrating the process of selecting representative foods for atlas development. Two data sources provided a list of 3,810 foods. Foods not consumed in a ready-to-eat form and composite dishes represented by component foods were excluded. Morphologically similar foods were mapped to representative foods, followed by the exclusion of foods readily quantified using standard measurements or providing limited additional category coverage. This resulted in 199 shortlisted representative foods and 298 atlas entries. — Flow diagram for selection of foods.