Direct calorimetry of combustion
The first determinations of the energy content of food were made by burning a dried sample in a bomb calorimeter and measuring the temperature change in the water … See more

The typical human diet consists chiefly of carbohydrates, fats, proteins, water, ethanol, and indigestible components such as bones, seeds, and fibre (mostly cellulose). Carbohydrates, fats, and proteins typically comprise ninety … See more

The food energy actually obtained by respiration is used by the human body for a wide range of purposes, including basal metabolism of various organs and tissues, maintaining the internal body temperature, and exerting muscular force to maintain posture and … See more

Many countries and health organizations have published recommendations for healthy levels of daily intake of food energy. For example, the United States government estimates 8,400 and 10,900 kJ (2,000 and 2,600 kcal) needed for women and men, … See more

Many governments require food manufacturers to label the energy content of their products, to help consumers control their energy intake. To facilitate evaluation by consumers, food energy values (and other nutritional properties) in package labels or … See more

• Atwater system
• Basal metabolic rate
• Calorie
• Chemical energy See more

• Is a calorie a calorie?
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