Food energy

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Food energy is the amount of energy obtained from food that is available through cellular respiration. It is measured in calories or joules. The energy is used by the body to perform various functions, including maintaining body temperature, growth, and physical activity.

Measurement[edit | edit source]

Food energy is typically measured in kilocalories (kcal) or kilojoules (kJ). One kilocalorie is equivalent to 4.184 kilojoules. The energy content of food is determined by its composition of macronutrients: carbohydrates, proteins, and fats.

Macronutrients and Energy[edit | edit source]

  • Carbohydrates: Provide approximately 4 kcal (17 kJ) per gram.
  • Proteins: Provide approximately 4 kcal (17 kJ) per gram.
  • Fats: Provide approximately 9 kcal (37 kJ) per gram.

Energy Requirements[edit | edit source]

The amount of food energy required by an individual varies based on factors such as age, sex, weight, height, and level of physical activity. The Basal Metabolic Rate (BMR) is the amount of energy expended while at rest in a neutrally temperate environment, in the post-absorptive state.

Dietary Guidelines[edit | edit source]

Different countries have established dietary guidelines to help individuals meet their energy needs. These guidelines often include recommendations for daily caloric intake and the proportion of calories that should come from carbohydrates, proteins, and fats.

Energy Balance[edit | edit source]

Energy balance is achieved when the amount of food energy consumed matches the amount of energy expended. Positive energy balance, where intake exceeds expenditure, can lead to weight gain, while negative energy balance, where expenditure exceeds intake, can lead to weight loss.

Related Concepts[edit | edit source]

See Also[edit | edit source]

References[edit | edit source]

External Links[edit | edit source]


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Contributors: Prab R. Tumpati, MD