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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 CRON-diet (Calorie Restriction with Optimal Nutrition) [1] is a nutrient-rich, reduced calorie diet developed by Roy Walford, Lisa Walford, and Brian M. Delaney. [2] The CRON-diet involves calorie restriction in the hope that the practice will improve health and retard aging, while still attempting to provide the recommended daily amounts of various nutrients. [3]
Food energy. 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]
Between ages 21 and 40, men need 2,400 calories a day if they’re sedentary, 2,800 to 2,600 if they’re moderately active, and 2,800 to 3,000 if they’re active. In your 40s and 50s, you need ...
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.
Calorie restriction. Calorie restriction (also known as caloric restriction or energy restriction) is a dietary regimen that reduces the energy intake from foods and beverages without incurring malnutrition. [ 1][ 2] The possible effect of calorie restriction on body weight management, longevity, and aging-associated diseases has been an active ...
Based on the work of Atwater, it became common practice to calculate energy content of foods using 4 kcal/g for carbohydrates and proteins and 9 kcal/g for lipids. [2] The system was later improved by Annabel Merrill and Bernice Watt of the USDA, who derived a system whereby specific calorie conversion factors for different foods were proposed. [3]
The Institute of Medicine Equation was published in September 2002. It is the equation which is behind the 2005 Dietary Guidelines for Americans and the new food pyramid, MyPyramid . The Institute of Medicine equation uses a different approach to most others. The equation doesn't measure basal metabolic rate, but uses experiments based on ...
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