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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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Panel A shows a plate with a soup spoon containing cream-based sauce. Panel B displays a plate with three different portion sizes of shredded meat floss labeled A, B, and C. — Examples of guide photographs of foods commonly consumed in small quantities. (A) Sauce, cream-based, (B) Meat floss.