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In human nutrition, empty calories are those calories found in foods and beverages (including alcohol) [1] composed primarily or solely of calorie-rich macronutrients such as sugars and fats, but little or no micronutrients, fibre, or protein. [2] Foods composed mostly of empty calories have low nutrient density, meaning few other nutrients ...
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 ...
Nutrient density identifies the amount of beneficial nutrients in a food product in proportion to e.g. energy content, weight or amount of perceived detrimental nutrients. Terms such as nutrient rich and micronutrient dense refer to similar properties. Several different national and international standards have been developed and are in use ...
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 ...
Calorimetry requires that a reference material that changes temperature have known definite thermal constitutive properties. The classical rule, recognized by Clausius and Kelvin, is that the pressure exerted by the calorimetric material is fully and rapidly determined solely by its temperature and volume; this rule is for changes that do not involve phase change, such as melting of ice.
A calorie deficit essentially means eating fewer calories than your body burns. In more technical terms, it’s the state in which your energy intake is lower than energy expended.
Nutritional science. Nutritional science (also nutrition science, sometimes short nutrition, dated trophology[1]) is the science that studies the physiological process of nutrition (primarily human nutrition), interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.
For an overall efficiency of 20%, one watt of mechanical power is equivalent to 18 kJ/h (4.3 kcal/h). For example, a manufacturer of rowing equipment shows calories released from "burning" food as four times the actual mechanical work, plus 1,300 kJ (300 kcal) per hour, [16] which amounts to about 20% efficiency at 250 watts of mechanical output.