Shopping on line can be easy, simple and save you lots of money. It can also take a lot of your time, frustrate you, and result in unwanted purchases. Now the same can be said for regular high street shopping, but with the vast opportunity presented by the Internet it will pay you to spend a few minutes reading this and understanding how to better optimize your Food Energy shopping experience:
1. Compare - without doubt the biggest advantage that the Food Energy offers shoppers today is the ability to compare thousands of Food Energy at a time. This is a great thing, but not necessarily all the time! Too much can be daunting at times so take advantage of the great comparison sites and where possible let them do the hard work for you.
2. Research - if it has been said it will be on the internet. Ignorance is no longer a justifiable reason for buying the wrong thing. Take the time to research in detail everything that you could possible want to know about
3. Testimonials - don't know anybody that has bought a Food Energy? Wrong! If the Food Energy is good the internet will let you know. Use the Internet as a friend and get testimonials before you buy.
4. Questions - Got a question about Food Energy then search the Forums, FAQ's, Blogs etc. Don't be afraid to ask .....
5. Reputation - Never heard of the company selling Food Energy? Don't worry, no reason why you should know every company in the world, but you know someone that does! Use the internet to find out what people are saying about Food Energy and build up a picture of their reputation for sales, returns, customer service, delivery etc.
6. Returns - still worried that even after all of the above your Food Energy wont be what you want? Check out the returns policy. There is so much competition now that someone, somewhere is bound to offer the terms that you are comfortable with.
7. Feedback - happy with your Food Energy then let people know, after all you are depending on others people input in your buying decision, so why not give a little back.
8. Security - check for the yellow padlock on the Food Energy site before you buy, and the s after http:/ /i.e. https:// = a secure site
9. Contact - got a question about Food Energy, or want to leave a comment then check out the sites contact page. Reputable companies have them and respond.
10. Payment - ready to pay for your Food Energy, then use your credit card or PayPal! Be aware of companies that don't accept them, there may be genuine reasons but given the huge amount of choice you have when buying online there is no reason at all not to buy via credit card or PayPal.
Food energy is the amount of energy in food that is available through
digestion. The values for food energy are expressed in kilocalories (kcal) and kilojoules (kJ).
One food Calorie is the amount of digestively available food energy (heat) that will raise the temperature of one kilogram of water one degree Celsius. Some advocate the convention of the capitalizing the
C in these so that one Calorie is equal to 1000 lowercase calories, but that is not a convention generally followed. The large Calorie is sometimes abbreviated kcal, to indicate clearly that is 1000 times as large as the calorie. Consequently, the prefix kilo- is not used with large Calories. Food calories are also more specifically called
kilocalories on the basis of the small calorie usage. This term, which makes it clear that large Calories are intended, is widely used by professional nutritionists when speaking in terms of calories rather than joules, but the term
kilocalorie for 1,000 small calories is less often used by laypersons.
The SI unit kilojoule is becoming more common. In some countries (Australia, for example) only the kilojoule is normally used. Some types of food contain more food energy per gram than others:
fats and
ethanol have particularly high values for food energy density: 9 and 7 kcal/gram, respectively. Sugars and proteins have about 4 kcal/gram. One Calorie is approximately equal to 4.1868 joules.
Each food item has a specific metabolizable energy intake (MEI). For a normal human this value is obtained by multiplying the number of kilocalories or kilojoules contained in a food item by 85%, which is the amount of energy actually obtained by a human after the digestive processes have been completed.
Measuring food energy
In the early twentieth century, the United States Department of Agriculture (
United States Department of Agriculture) developed a procedure for measuring food energy that remains in use today.
The food being measured is completely burned in a calorimeter so that the heat released through
combustion can be accurately measured. This amount is used to determine the
gross energy value of the particular food. This number is then multiplied by a
coefficient which is based on how the human body actually digests the food.
Nutrition and food labels
image:Nutrition-label.jpg in the United Kingdom
The "Calorie" has become a common household term because dietitians recommend in cases of obesity to reduce body weight by increasing exercise (energy expenditure) and reducing energy intake. Many governments require food manufacturers to label the energy content of their products, to help consumers control their energy intake. In
European Union, manufacturers of prepackaged food must label the nutritional energy of their products in both kilocalories ("kcal") and kilojoules ("kJ"). In the
United States, the equivalent mandatory labels display only "Calories" (when used with
capitalized C, meaning
kilocalories); an additional kilojoules figure is optional and is rarely used. The energy content of food is usually given on labels for 100 g and/ or for what the manufacturer claims is a typical serving size.
The amount of food energy in a particular food could be measured by completely burning the dried food in a
calorimeter, a method known as direct
calorimetry.http://www.merck.com/mmhe/sec12/ch152/ch152e.html However, the values given on food labels are not determined this way, because it overestimates the amount of energy that the human digestive system can extract, by also burning
dietary fiber. Moreover, not all food energy eaten is actually resorbed by the body (fecal and urinal losses). Instead, standardized chemical tests and an analysis of the recipe are used to estimate the product's digestible constituents (
protein,
carbohydrate, fat, etc.). These results are then converted into an equivalent energy value based on a standardized table of energy densities:
{]| align=center|9| align=center|37|-|
ethanol (alcohol)]s| align=center|4| align=center|17|-|
carbohydrates]s| align=center|3| align=center|13|-|
Sugar alcohols (sweeteners)] (10 MJ/d, 2.8 kWh) for men and 2000 kcal/d (8 MJ/d, 2.3 kWh) for women (cf http://www.eia.doe.gov/kids/energyfacts/science/energy_calculator.html for conversions). Children, sedentary and older people require less energy, physically active people more.
Energy usage in the human body
Energy intake to the body that is not used up is mostly stored as fat in the fat tissue. Consider the following theoretical calculation: About 3,500 kcal are contained in 1 pound of fat. If you eat 3,500 kcal more than your body needs, you will put on about 1 pound of fat. If you burn 3,500 kcal more than you eat, you will lose about 1 pound of fat. This assumes that all the weight gained and lost is in the form of fat. In reality, muscle and organ mass will change as well. However, this calculation is somewhat theoretical, as the exact increase in fat tissue also depends on the form of energy intake. For example, food consisting mainly of fat can be converted into fat tissue quite efficiently, whereas carbohydrates cannot.
Similarly, the exact conversion efficiency of food energy into physical power (physics) also depends on the exact form of energy source (type of food) and on the type of physical energy usage (e.g. which muscles are used, whether the muscle is used
Aerobic exercise or Anaerobic exercise). In general, the efficiency of muscles is rather low, and roughly speaking, only about 15% of the food energy is actually converted into mechanical energy. For example, gym equipment manufacturers multiply the value of physical power (e.g. 150
Watt on an exercise bike) by a factor of 8 when converting into "calories" (by which they mean kcal of food energy, e.g. 17 kcal/min which is 150W * 8 = 1200 W). This is rather good news for food energy aware sportsmen, as they can eat 8 times as many calories as they have to work out in the gym.
See also
References
External links
- http://www.fao.org/docrep/006/Y5022E/y5022e04.htm
- http://www.ajcn.org/cgi/content/full/79/5/899S?ijkey=f3919ec7617632925bb12e0ffb8deeb08a678686 Is a calorie a calorie?
Food energy is the amount of energy in food that is available through
digestion. The values for food energy are expressed in kilocalories (kcal) and kilojoules (kJ).
One food
Calorie is the amount of digestively available food energy (heat) that will raise the temperature of one kilogram of water one degree Celsius. Some advocate the convention of the capitalizing the
C in these so that one Calorie is equal to 1000 lowercase calories, but that is not a convention generally followed. The large Calorie is sometimes abbreviated kcal, to indicate clearly that is 1000 times as large as the calorie. Consequently, the prefix kilo- is not used with large Calories. Food calories are also more specifically called
kilocalories on the basis of the small calorie usage. This term, which makes it clear that large Calories are intended, is widely used by professional nutritionists when speaking in terms of calories rather than joules, but the term
kilocalorie for 1,000 small calories is less often used by laypersons.
The SI unit kilojoule is becoming more common. In some countries (Australia, for example) only the kilojoule is normally used. Some types of food contain more food energy per gram than others:
fats and
ethanol have particularly high values for food energy density: 9 and 7 kcal/gram, respectively. Sugars and proteins have about 4 kcal/gram. One
Calorie is approximately equal to 4.1868 joules.
Each food item has a specific metabolizable energy intake (MEI). For a normal human this value is obtained by multiplying the number of kilocalories or kilojoules contained in a food item by 85%, which is the amount of energy actually obtained by a human after the digestive processes have been completed.
Measuring food energy
In the early twentieth century, the United States Department of Agriculture (
United States Department of Agriculture) developed a procedure for measuring food energy that remains in use today.
The food being measured is completely burned in a
calorimeter so that the heat released through
combustion can be accurately measured. This amount is used to determine the
gross energy value of the particular food. This number is then multiplied by a coefficient which is based on how the human body actually digests the food.
Nutrition and food labels
image:Nutrition-label.jpg in the United Kingdom
The "Calorie" has become a common household term because dietitians recommend in cases of obesity to reduce body weight by increasing exercise (energy expenditure) and reducing energy intake. Many governments require food manufacturers to label the energy content of their products, to help consumers control their energy intake. In European Union, manufacturers of prepackaged food must label the nutritional energy of their products in both kilocalories ("kcal") and kilojoules ("kJ"). In the
United States, the equivalent mandatory labels display only "Calories" (when used with
capitalized C, meaning
kilocalories); an additional kilojoules figure is optional and is rarely used. The energy content of food is usually given on labels for 100 g and/ or for what the manufacturer claims is a typical serving size.
The amount of food energy in a particular food could be measured by completely burning the dried food in a calorimeter, a method known as direct
calorimetry.http://www.merck.com/mmhe/sec12/ch152/ch152e.html However, the values given on food labels are not determined this way, because it overestimates the amount of energy that the human digestive system can extract, by also burning dietary fiber. Moreover, not all food energy eaten is actually resorbed by the body (fecal and urinal losses). Instead, standardized chemical tests and an analysis of the recipe are used to estimate the product's digestible constituents (
protein, carbohydrate,
fat, etc.). These results are then converted into an equivalent energy value based on a standardized table of energy densities:
{]| align=center|9| align=center|37|-| ethanol (alcohol)]s| align=center|4| align=center|17|-| carbohydrates]s| align=center|3| align=center|13|-| Sugar alcohols (sweeteners)] (10 MJ/d, 2.8 kWh) for men and 2000 kcal/d (8 MJ/d, 2.3 kWh) for women (cf http://www.eia.doe.gov/kids/energyfacts/science/energy_calculator.html for conversions). Children, sedentary and older people require less energy, physically active people more.
Energy usage in the human body
Energy intake to the body that is not used up is mostly stored as fat in the
fat tissue. Consider the following theoretical calculation: About 3,500 kcal are contained in 1 pound of fat. If you eat 3,500 kcal more than your body needs, you will put on about 1 pound of fat. If you burn 3,500 kcal more than you eat, you will lose about 1 pound of fat. This assumes that all the weight gained and lost is in the form of fat. In reality, muscle and organ mass will change as well. However, this calculation is somewhat theoretical, as the exact increase in fat tissue also depends on the form of energy intake. For example, food consisting mainly of fat can be converted into fat tissue quite efficiently, whereas carbohydrates cannot.
Similarly, the exact conversion efficiency of food energy into physical power (physics) also depends on the exact form of energy source (type of food) and on the type of physical energy usage (e.g. which muscles are used, whether the muscle is used
Aerobic exercise or Anaerobic exercise). In general, the efficiency of muscles is rather low, and roughly speaking, only about 15% of the food energy is actually converted into mechanical energy. For example, gym equipment manufacturers multiply the value of physical power (e.g. 150 Watt on an exercise bike) by a factor of 8 when converting into "calories" (by which they mean kcal of food energy, e.g. 17 kcal/min which is 150W * 8 = 1200 W). This is rather good news for food energy aware sportsmen, as they can eat 8 times as many calories as they have to work out in the gym.
See also
References
External links
- http://www.fao.org/docrep/006/Y5022E/y5022e04.htm
- http://www.ajcn.org/cgi/content/full/79/5/899S?ijkey=f3919ec7617632925bb12e0ffb8deeb08a678686 Is a calorie a calorie?
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Food energy - Wikipedia, the free encyclopedia
Food energy is the amount of energy in food that is available through digestion. The values for food energy are expressed in kilocalories (kcal) and kilojoules (kJ).
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