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Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity. [ 1 ] Most animals derive most of their energy from aerobic respiration , namely combining the carbohydrates , fats , and proteins with oxygen from air or dissolved in water . [ 2 ]
Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. [19] Corn (maize) , wheat, and rice account for 87% of all grain production worldwide. [ 20 ] [ 21 ] [ 22 ] Just over half of the world's crops are used to feed humans (55 percent), with 36 percent grown as animal feed and 9 percent for biofuels ...
The calorie is a unit of energy that originated from the caloric theory of heat. [1] [2] The large calorie, food calorie, dietary calorie, kilocalorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin).
The word energy derives from the Ancient Greek: ἐνέργεια, romanized: energeia, lit. 'activity, operation', [4] which possibly appears for the first time in the work of Aristotle in the 4th century BC. In contrast to the modern definition, energeia was a qualitative philosophical concept, broad enough to include ideas such as happiness ...
Food energy, energy in food that is available; Primary energy, energy contained in raw fuels and any other forms of energy received by a system as input to the system. Radiant energy, energy that is transported by waves; Rotational energy, part of an object's total kinetic energy due to its rotation; Solar radiation, radiant energy emitted by ...
Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [2]
The sources of energy can be light or chemical compounds; the sources of carbon can be of organic or inorganic origin. [ 1 ] The terms aerobic respiration , anaerobic respiration and fermentation ( substrate-level phosphorylation ) do not refer to primary nutritional groups, but simply reflect the different use of possible electron acceptors in ...
Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic. List of food pastes; Spread – Foods that are literally spread, generally with a knife, onto bread, crackers, or other food products. Spreads are added to ...