Development of a food atlas for Sri Lankan adults

Abstract

Background: Obtaining reliable food portion size estimations in dietary surveys found to be a difficult task. A food atlas is a set of photograph series depicting different amounts of a particular food, usually bound together in a single volume that can be used to describe portion sizes. By this paper we aim to explain the methods used in developing a photographic food atlas for Sri Lankan adults and to discuss its usage, advantages and limitations.

Methods: Foods that are commonly consumed in Sri Lanka were recognized by a local nutritional survey, market survey and interviewing nutrition experts. In obtaining food items, certain dishes were prepared according to a standard recipe book while other items were purchased from recognized restaurants and the local market. White color crockery or/with blue color board was used to present the food items and they were photographed by a professional photographer employing a camera setup recommended for food photography. Three types of photographs have been used to illustrate the food items; serial, range and guide. Mainly the serial photographs were taken using two cameras: one fixed at an angle of 5° to capture aerial views, and the other placed at an angle of 45° to represent the view of a person of average height, sitting at a table, looking at a plate on the table in front of him. The liquid portion series were photographed at an angle of 90° to get life-size images. The range and guide photographs were taken free hand so that all the items could be captured in the best way possible.

Results: A total of 125 foods that are commonly consumed by Sri Lankan adults were selected to be depicted in the atlas; serial photographs of increasing portion sizes (n = 88 foods); range photographs depicting a range of sizes/varieties of a particular food, (n = 11), and guide photographs which represent the brands/types of a certain food item/category available in the market (n = 26).

Conclusion: The food atlas will be a valuable resource for dietary surveys in Sri Lanka as well as in other South Asian countries where similar foods are consumed.

Keywords: Adults; Food atlas; Food photography; Sri Lanka.

Fig. 1

a Series of 8 photographs representing angled view (45°) of portion sizes of cooked red rice. Photographs are shown in increments of 100 g, as 8 portions from 100 g to 800 g, in the ascending order. b Series of 8 photographs representing aerial view (5°) of portion sizes of cooked red rice. Photographs are shown in increments of 100 g, as 8 portions from 100 g to 800 g, in the ascending order

Fig. 2

Series of 6 photographs representing angled view (45°) of portion sizes of string hoppers. The weights of the portions are 34 g, 91 g, 128 g, 186 g, 280 g, 372 g, 464 g and 550 g, in the ascending order

Fig. 3

Series of 4 photographs representing angled view (45°) of portion sizes of French fries. The weights of the portions are 25 g, 50 g, 75 g and 100 g, in the ascending order

Fig. 4

Series of 3 photographs representing front view of portion sizes of milk. The volumes of the portions are 100 mL, 200 mL and 300 mL, in the ascending order

Fig. 5

Range photograph representing different sizes and varieties of mango available in Sri Lankan market

Fig. 6

Guide photograph representing variety of ready to serve milk products in Sri Lankan market

Fig. 7

Guide photograph representing variety of buns and pasties available in Sri Lankan market

Fig. 8

Selected crockery and cutlery commonly used by Sri Lankans