Food logging, explained clearly.

Start with the meal

Choose evidence before precision.

A useful food log begins with the strongest information available. A package label can describe a branded product. A measured recipe can describe a repeat dinner. A photo can preserve the context of a mixed plate when typing every ingredient would be too slow.

Each method still needs review. Serving sizes may not match what you ate, database records can be outdated, and images cannot reveal hidden ingredients or exact weight. Our guides explain those trade-offs so a convenient estimate does not look more certain than it is.

The library is organized around real logging decisions: how to capture a meal, how to inspect the result, and when a stronger source should replace an automated guess. Start with the guide closest to the food you log most often, then use the linked sources when you want the evidence behind a recommendation.