nutritionist's calorie

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Thân thiện
Definition
  1. Noun:
    • A unit of energy in food: A "nutritionist's calorie" is a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree Celsius at one atmosphere of pressure. It is used by nutritionists and dietitians to measure and describe the energy-producing potential in food.
Usage
  • This term is used specifically in the fields of nutrition, dietetics, and food science to quantify the energy content available from food consumption.
  • It is the standard unit for food energy on nutritional labels and in dietary guidelines in many countries.
Examples
  • Noun:
    • The label states that this candy bar contains 250 nutritionist's calories.
    • To lose weight, you need to consume fewer nutritionist's calories than your body uses.
Advanced Usage
  • The "nutritionist's calorie" is technically a kilocalorie (kcal) in scientific terms. In everyday language, especially in the context of food and diet, it is commonly and simply called a "Calorie" (with a capital 'C').
    • When people count calories, they are actually counting nutritionist's calories, or kilocalories.
Variants and Related Words
  • Calorie (capital C): The common term used on food packaging, which is synonymous with "nutritionist's calorie."
  • Kilocalorie (kcal): The scientific term for the same unit of energy.
  • Small calorie (cal): A different, much smaller unit of energy, defined as the heat needed to raise 1 gram of water by 1°C. One nutritionist's calorie equals 1000 small calories.
Synonyms
  • Kilocalorie (kcal)
  • Food calorie
  • Large calorie (less common)
Notes
  • It is important to distinguish between the "nutritionist's calorie" (kilocalorie) and the "small calorie" (calorie) used in physics and chemistry. The context of food and nutrition always refers to the larger unit (kilocalorie).
  • This unit is a measure of potential energy, not a measure of weight or nutritional quality.
Noun
  1. a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food

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