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- A system for allocating energy values to foods. It was developed in the 19th century by the American chemist W. O. Atwater. The system uses a single energy value (factor) for each of the main groups of energy nutrients (protein, fat, and carbohydrate), regardless of the food in which it is found.www.oxfordreference.com/display/10.1093/oi/authority.20110803095433186
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Atwater system | Wikipedia
The Atwater system, 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 … See more
Available energy (as used by Atwater) is equivalent to the modern usage of the term metabolisable energy (ME).
In most studies on humans, losses in secretions and … See moreVariations in heats of combustion of food constituents
Proteins
The experimental evidence for the magnitude of this … See moreBased on the work of Atwater, it became common practice to calculate energy content of foods using 4 kcal/g for carbohydrates and … See more
The carbohydrate by difference approach presents several problems. First, it does not distinguish between sugars, starch and the unavailable carbohydrates (roughage, or "dietary fibre").
This affects first the gross energy that is assigned to … See moreWikipedia text under CC-BY-SA license Wilbur Olin Atwater | Wikipedia
Atwater general factor system | Oxford Reference
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