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The calorie is a unit of energy that originated from the caloric theory of heat. [1][2] The large calorie, food calorie, dietary calorie, 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). [1][3] The small calorie or gram calorie is defined as the ...
The Schofield Equation is a method of estimating the basal metabolic rate (BMR) of adult men and women published in 1985. [1] This is the equation used by the WHO in their technical report series. [2] The equation that is recommended to estimate BMR by the US Academy of Nutrition and Dietetics is the Mifflin-St. Jeor equation.
The joule (/ dʒuːl / JOOL, or / dʒaʊl / JOWL; symbol: J) is the unit of energy in the International System of Units (SI). [ 1 ] It is equal to the amount of work done when a force of one newton displaces a mass through a distance of one metre in the direction of that force. It is also the energy dissipated as heat when an electric current ...
Specific energy or massic energy is energy per unit mass. It is also sometimes called gravimetric energy density, which is not to be confused with energy density, which is defined as energy per unit volume. It is used to quantify, for example, stored heat and other thermodynamic properties of substances such as specific internal energy ...
According to the FAO, the average minimum daily energy requirement is approximately 8,400 kilojoules (2,000 kcal) per adult and 4,200 kilojoules (1,000 kcal) a child. [3] This data is presented in kilojoules, as most countries today use the SI unit kilojoules as their primary measurement for food energy intake, [ 4 ] with the exception of the ...
The Harris–Benedict equation (also called the Harris-Benedict principle) is a method used to estimate an individual's basal metabolic rate (BMR).. The estimated BMR value may be multiplied by a number that corresponds to the individual's activity level; the resulting number is the approximate daily kilocalorie intake to maintain current body weight.
There are three principal classes of macronutrients: carbohydrate, protein and fat. [ 1 ] 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 ...
The Atwater system, [1] named after Wilbur Olin Atwater, or derivatives of this system are used for the calculation of the available energy of foods.The system was developed largely from the experimental studies of Atwater and his colleagues in the later part of the 19th century and the early years of the 20th at Wesleyan University in Middletown, Connecticut.