Raportul Caloric

Proiect realizat de mine

Cuprins:

• Definitie
• Cealalta definitie
• Alte 2 definitii (cu poza)
• Tabel (nu este poza promit)
• Avertizare
• Am uitat ce am scris aici
• Partea a doua la ce era scris mai sus
• Al doilea cuprins
• Raportul caloric
• Incheiere
Definitia pe care ati auzit-o
de o gramada de ori pana
acum:
În nutriție și știința alimentației, termenul
de calorie și simbolul cal se pot referi la
unitatea mare sau la unitatea mică din
diferite regiuni ale lumii. Este folosit în
general în publicații și etichete de ambalaj
pentru a exprima valoarea energetică a
alimentelor per porție sau pe greutate,
raportul caloric recomandat alimentar,
ratele metabolice etc. Unii autori
recomandă ortografia Calorie și simbolul
Cal (ambele cu notate cu C) dacă este
menită caloria mare, pentru a evita Poza care are legatura cu ce este scris in
confuzia; totuși, această convenție este dreapta stanga
adesea ignorată.
 O alta definitie (pe scurt):
The term "calorie" was first introduced by Nicolas Clément, as a unit of heat energy, in lectures on experimental calorimetry during the years 1819–1824.[12] This was the "large" calorie.[2][13][14] The term (written with lowercase "c") entered French and English
dictionaries between 1841 and 1867. It comes from Latin calor 'heat'.The same term was used for the "small" unit by Pierre Antoine Favre (chemist) and Johann T. Silbermann (physicist) in 1852. This unit was used by U.S. physician Joseph Howard Raymond, in his
classic 1894 textbook A Manual of Human Physiology.[15] He proposed calling the "large" unit "kilocalorie", but the term did not catch on until some years later.In 1879, Marcellin Berthelot distinguished between gram-calorie and kilogram-calorie, and proposed using
"Calorie", with capital "C", for the large unit.[2] This usage was adopted by Wilbur Olin Atwater, a professor at Wesleyan University, in 1887, in an influential article on the energy content of food.[2][13]The small calorie (cal) was recognized as a unit of the CGS system
in 1896,[2][14] alongside the already-existing CGS unit of energy, the erg (first suggested by Clausius in 1864, under the name ergon, and officially adopted in 1882).Already in 1928 there were serious complaints about the possible confusion arising from the two main
definitions of the calorie and whether the notion of using the capital letter to distinguish them was sound.[16]The joule was the officially adopted SI unit of energy at the ninth General Conference on Weights and Measures in 1948.[17][9] The calorie was mentioned in
the 7th edition of the SI brochure as an example of a non-SI unit.[10]The alternate spelling calory is considered nonstandard and dated. The "small" calorie is broadly defined as the amount of energy needed to increase the temperature of 1 gram of water by 1 °C (or 1
K, which is the same increment, a gradation of one percent of the interval between the melting point and the boiling point of water).[4][5] The actual amount of energy required to accomplish this temperature increase depends on the atmospheric pressure and the
starting temperature; different choices of these parameters have resulted in several different precise definitions of the unit. In the United States, in a nutritional context, the "large" unit is used almost exclusively.[23] It is generally written "calorie" with lowercase "c"
and symbol "cal", even in government publications,[6][7]. The SI unit of energy kilojoule (kJ) may be used instead, in legal or scientific contexts.[24][25] Most nutritionists prefer the unit kilocalorie to the unit kilojoules, whereas most physiologists prefer to use
kilojoules. In the majority of other countries, nutritionists prefer the kilojoule to the kilocalorie.[26]In the European Union, energy on nutrition facts labels is expressed in both kilojoules and kilocalories, abbreviated as "kJ" and "kcal" respectively.[27]In China, only
kilojoules are given.[28] The unit is most commonly used to express food energy, namely the specific energy (energy per mass) of metabolizing different types of food. For example, fat (lipids) contains 9 kilocalories per gram (kcal/g), while carbohydrates (sugar and
starch) and protein contain approximately 4 kcal/g.[29] Alcohol in food contains 7 kcal/g.[30] The "large" unit is also used to express recommended nutritional intake or consumption, as in "calories per day".Dieting is the practice of eating food in a regulated way to
decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity. As weight loss depends on reducing caloric intake, different kinds of calorie-reduced diets have been shown to be generally effective.[31] In other scientific
contexts, the term "calorie" and the symbol "cal" almost always refers to the small unit; the "large" unit being generally called "kilocalorie" with symbol "kcal". It is mostly used to express the amount of energy released in a chemical reaction or phase change, typically
per mole of substance, as in kilocalories per mole.[32] It is also occasionally used to specify other energy quantities that relate to reaction energy, such as enthalpy of formation and the size of activation barriers.[33] However, it is increasingly being superseded by the
SI unit, the joule (J); and metric multiples thereof, such as the kilojoule (kJ).[citation needed]The lingering use in chemistry is largely due to the fact that the energy released by a reaction in aqueous solution, expressed in kilocalories per mole of reagent, is numerically
close to the concentration of the reagent, in moles per liter, multiplied by the change in the temperature of the solution, in kelvin or degrees Celsius. However, this estimate assumes that the volumetric heat capacity of the solution is 1 kcal/L/K, which is not exact even
for pure water. The calorie is a unit of energy that originated from the obsolete caloric theory of heat.[1][2] For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, dietary calorie, or kilogram calorie was originally defined
as the amount of heat needed to raise the temperature of one kilogram of water by one degree Celsius (or one kelvin).[1][3] The small calorie or gram calorie was defined as the amount of heat needed to cause the same increase in one gram of water.[3][4][5][1] Thus,
1 large calorie is equal to 1000 small calories.In nutrition and food science, the term calorie and the symbol cal may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy
value of foods in per serving or per weight, recommended dietary caloric intake,[6][7] metabolic rates, etc. Some authors recommend the spelling Calorie and the symbol Cal (both with a capital C) if the large calorie is meant, to avoid confusion;[8] however, this
convention is often ignored.[6][7][8]In physics and chemistry the word calorie and its symbol usually refer to the small unit; the large one being called kilocalorie. However, this unit is not officially part of the metric system (SI), and is regarded as obsolete,[2] having
been replaced in many uses by the SI unit of energy, the joule (J).[9]The precise equivalence between calories and joules has varied over the years, but in thermochemistry and nutrition it is now generally assumed that one (small) calorie (thermochemical calorie) is
equal to exactly 4.184 J, and therefore one kilocalorie (one large calorie) is 4184 J, or 4.184 kJ.[10][11] The term "calorie" was first introduced by Nicolas Clément, as a unit of heat energy, in lectures on experimental calorimetry during the years 1819–1824.[12] This
was the "large" calorie.[2][13][14] The term (written with lowercase "c") entered French and English dictionaries between 1841 and 1867. It comes from Latin calor 'heat'.The same term was used for the "small" unit by Pierre Antoine Favre (chemist) and Johann T.
Silbermann (physicist) in 1852. This unit was used by U.S. physician Joseph Howard Raymond, in his classic 1894 textbook A Manual of Human Physiology.[15] He proposed calling the "large" unit "kilocalorie", but the term did not catch on until some years later.In
1879, Marcellin Berthelot distinguished between gram-calorie and kilogram-calorie, and proposed using "Calorie", with capital "C", for the large unit.[2] This usage was adopted by Wilbur Olin Atwater, a professor at Wesleyan University, in 1887, in an influential article
on the energy content of food.[2][13]The small calorie (cal) was recognized as a unit of the CGS system in 1896,[2][14] alongside the already-existing CGS unit of energy, the erg (first suggested by Clausius in 1864, under the name ergon, and officially adopted in
1882).Already in 1928 there were serious complaints about the possible confusion arising from the two main definitions of the calorie and whether the notion of using the capital letter to distinguish them was sound.[16]The joule was the officially adopted SI unit of
energy at the ninth General Conference on Weights and Measures in 1948.[17][9] The calorie was mentioned in the 7th edition of the SI brochure as an example of a non-SI unit.[10]The alternate spelling calory is considered nonstandard and dated. The "small" calorie
is broadly defined as the amount of energy needed to increase the temperature of 1 gram of water by 1 °C (or 1 K, which is the same increment, a gradation of one percent of the interval between the melting point and the boiling point of water).[4][5] The actual
amount of energy required to accomplish this temperature increase depends on the atmospheric pressure and the starting temperature; different choices of these parameters have resulted in several different precise definitions of the unit. In the United States, in a
nutritional context, the "large" unit is used almost exclusively.[23] It is generally written "calorie" with lowercase "c" and symbol "cal", even in government publications,[6][7]. The SI unit of energy kilojoule (kJ) may be used instead, in legal or scientific contexts.[24][25]
Most nutritionists prefer the unit kilocalorie to the unit kilojoules, whereas most physiologists prefer to use kilojoules. In the majority of other countries, nutritionists prefer the kilojoule to the kilocalorie.[26]In the European Union, energy on nutrition facts labels is
expressed in both kilojoules and kilocalories, abbreviated as "kJ" and "kcal" respectively.[27]In China, only kilojoules are given.[28] The unit is most commonly used to express food energy, namely the specific energy (energy per mass) of metabolizing different types of
food. For example, fat (lipids) contains 9 kilocalories per gram (kcal/g), while carbohydrates (sugar and starch) and protein contain approximately 4 kcal/g.[29] Alcohol in food contains 7 kcal/g.[30] The "large" unit is also used to express recommended nutritional intake
or consumption, as in "calories per day".Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity. As weight loss depends on reducing caloric intake, different
kinds of calorie-reduced diets have been shown to be generally effective.[31] In other scientific contexts, the term "calorie" and the symbol "cal" almost always refers to the small unit; the "large" unit being generally called "kilocalorie" with symbol "kcal". It is mostly
used to express the amount of energy released in a chemical reaction or phase change, typically per mole of substance, as in kilocalories per mole.[32] It is also occasionally used to specify other energy quantities that relate to reaction energy, such as enthalpy of
formation and the size of activation barriers.[33] However, it is increasingly being superseded by the SI unit, the joule (J); and metric multiples thereof, such as the kilojoule (kJ).[citation needed]The lingering use in chemistry is largely due to the fact that the energy
released by a reaction in aqueous solution, expressed in kilocalories per mole of reagent, is numerically close to the concentration of the reagent, in moles per liter, multiplied by the change in the temperature of the solution, in kelvin or degrees Celsius. However, this
estimate assumes that the volumetric heat capacity of the solution is 1 kcal/L/K, which is not exact even for pure water. The calorie is a unit of energy that originated from the obsolete caloric theory of heat.[1][2] For historical reasons, two main definitions of "calorie"
are in wide use. The large calorie, food calorie, dietary calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of one kilogram of water by one degree Celsius (or one kelvin).[1][3] The small calorie or gram calorie was
defined as the amount of heat needed to cause the same increase in one gram of water.[3][4][5][1] Thus, 1 large calorie is equal to 1000 small calories.In nutrition and food science, the term calorie and the symbol cal may refer to the large unit or to the small unit in
different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake,[6][7] metabolic rates, etc. Some authors recommend the spelling Calorie and
the symbol Cal (both with a capital C) if the large calorie is meant, to avoid confusion;[8] however, this convention is often ignored.[6][7][8]In physics and chemistry the word calorie and its symbol usually refer to the small unit; the large one being called kilocalorie.
However, this unit is not officially part of the metric system (SI), and is regarded as obsolete,[2] having been replaced in many uses by the SI unit of energy, the joule (J).[9]The precise equivalence between calories and joules has varied over the years, but in
thermochemistry and nutrition it is now generally assumed that one (small) calorie (thermochemical calorie) is equal to exactly 4.184 J, and therefore one kilocalorie (one large calorie) is 4184 J, or 4.184 kJ.[10][11]
Lucruri despre care nu am mai auzit niciodata
cand cautam informatii despre calorii:
1. Bomba calorimetrică
Bomba calorimetrică este un instrument care măsoară cantitatea
de energie a unor alimente. Cercetătorii plasează alimentul într-un
container sigilat înconjurat de apă şi încălzesc alimentul până îl ard
complet. Apoi se măsoară temperatura apei pentru a se afla
numărul de Calorii.
2. Tehnica Atwater
O altă tehnică a fost inventată de chimistul american Wilbur
Atwater în secolul al XIX-lea.
Atwater a luat în calcul că organismul uman elimină o parte din
energia ingerată prin excremente. Acesta a inventat un sistem de
măsurare a caloriilor numit: sistemul 4-9-4, care se referă la faptul
că proteinele şi carbohidraţii au 4 Calorii per gram, pe când
grăsimile au 9 Calorii per gram.
Cu acest sistem, odată ce ştii cantitatea de macronutrienţi, poţi
calcula uşor numărul de Calorii al alimentelor.
Unii cercetători sunt de opinie că sistemul Atwater este învechit şi
nu foarte exact, dat fiind că s-a descoperit că pentru anumite
produse, cum ar fi alunele, nu pot fi calculate în mod precis
numărul de Calorii cu tehnica chimistului american.
Avertizare

Din cauza naturii informatiilor din cele

doua slide-uri urmatoare (si nu din cauza
ca nu am mai gasit despre ce sa scriu),
slide-urile vor fi blurate pentru a
proteja pe cei prezenti de la informatii
care pot dauna grav sanatatii.
• The term "calorie" was first introduced by Nicolas Clément, as a unit of heat energy, in lectures on experimental calorimetry during the years 1819–1824.[12] This was the "large" calorie.[2][13][14] The term (written with lowercase "c") entered French and
English dictionaries between 1841 and 1867. It comes from Latin calor 'heat'.The same term was used for the "small" unit by Pierre Antoine Favre (chemist) and Johann T. Silbermann (physicist) in 1852. This unit was used by U.S. physician Joseph Howard
Raymond, in his classic 1894 textbook A Manual of Human Physiology.[15] He proposed calling the "large" unit "kilocalorie", but the term did not catch on until some years later.In 1879, Marcellin Berthelot distinguished between gram-calorie and kilogram-
calorie, and proposed using "Calorie", with capital "C", for the large unit.[2] This usage was adopted by Wilbur Olin Atwater, a professor at Wesleyan University, in 1887, in an influential article on the energy content of food.[2][13]The small calorie (cal) was
recognized as a unit of the CGS system in 1896,[2][14] alongside the already-existing CGS unit of energy, the erg (first suggested by Clausius in 1864, under the name ergon, and officially adopted in 1882).Already in 1928 there were serious complaints about the
possible confusion arising from the two main definitions of the calorie and whether the notion of using the capital letter to distinguish them was sound.[16]The joule was the officially adopted SI unit of energy at the ninth General Conference on Weights and
Measures in 1948.[17][9] The calorie was mentioned in the 7th edition of the SI brochure as an example of a non-SI unit.[10]The alternate spelling calory is considered nonstandard and dated. The "small" calorie is broadly defined as the amount of energy
needed to increase the temperature of 1 gram of water by 1 °C (or 1 K, which is the same increment, a gradation of one percent of the interval between the melting point and the boiling point of water).[4][5] The actual amount of energy required to accomplish
this temperature increase depends on the atmospheric pressure and the starting temperature; different choices of these parameters have resulted in several different precise definitions of the unit. In the United States, in a nutritional context, the "large" unit is
used almost exclusively.[23] It is generally written "calorie" with lowercase "c" and symbol "cal", even in government publications,[6][7]. The SI unit of energy kilojoule (kJ) may be used instead, in legal or scientific contexts.[24][25] Most nutritionists prefer the
unit kilocalorie to the unit kilojoules, whereas most physiologists prefer to use kilojoules. In the majority of other countries, nutritionists prefer the kilojoule to the kilocalorie.[26]In the European Union, energy on nutrition facts labels is expressed in both
kilojoules and kilocalories, abbreviated as "kJ" and "kcal" respectively.[27]In China, only kilojoules are given.[28] The unit is most commonly used to express food energy, namely the specific energy (energy per mass) of metabolizing different types of food. For
example, fat (lipids) contains 9 kilocalories per gram (kcal/g), while carbohydrates (sugar and starch) and protein contain approximately 4 kcal/g.[29] Alcohol in food contains 7 kcal/g.[30] The "large" unit is also used to express recommended nutritional intake or
consumption, as in "calories per day".Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity. As weight loss depends on reducing caloric intake,
different kinds of calorie-reduced diets have been shown to be generally effective.[31] In other scientific contexts, the term "calorie" and the symbol "cal" almost always refers to the small unit; the "large" unit being generally called "kilocalorie" with symbol
"kcal". It is mostly used to express the amount of energy released in a chemical reaction or phase change, typically per mole of substance, as in kilocalories per mole.[32] It is also occasionally used to specify other energy quantities that relate to reaction energy,
such as enthalpy of formation and the size of activation barriers.[33] However, it is increasingly being superseded by the SI unit, the joule (J); and metric multiples thereof, such as the kilojoule (kJ).[citation needed]The lingering use in chemistry is largely due to
the fact that the energy released by a reaction in aqueous solution, expressed in kilocalories per mole of reagent, is numerically close to the concentration of the reagent, in moles per liter, multiplied by the change in the temperature of the solution, in kelvin or
degrees Celsius. However, this estimate assumes that the volumetric heat capacity of the solution is 1 kcal/L/K, which is not exact even for pure water. The calorie is a unit of energy that originated from the obsolete caloric theory of heat.[1][2] For historical
reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, dietary calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of one kilogram of water by one degree Celsius (or one
kelvin).[1][3] The small calorie or gram calorie was defined as the amount of heat needed to cause the same increase in one gram of water.[3][4][5][1] Thus, 1 large calorie is equal to 1000 small calories.In nutrition and food science, the term calorie and the
symbol cal may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake,[6][7]
metabolic rates, etc. Some authors recommend the spelling Calorie and the symbol Cal (both with a capital C) if the large calorie is meant, to avoid confusion;[8] however, this convention is often ignored.[6][7][8]In physics and chemistry the word calorie and its
symbol usually refer to the small unit; the large one being called kilocalorie. However, this unit is not officially part of the metric system (SI), and is regarded as obsolete,[2] having been replaced in many uses by the SI unit of energy, the joule (J).[9]The precise
equivalence between calories and joules has varied over the years, but in thermochemistry and nutrition it is now generally assumed that one (small) calorie (thermochemical calorie) is equal to exactly 4.184 J, and therefore one kilocalorie (one large calorie) is
4184 J, or 4.184 kJ.[10][11] The term "calorie" was first introduced by Nicolas Clément, as a unit of heat energy, in lectures on experimental calorimetry during the years 1819–1824.[12] This was the "large" calorie.[2][13][14] The term (written with lowercase "c")
entered French and English dictionaries between 1841 and 1867. It comes from Latin calor 'heat'.The same term was used for the "small" unit by Pierre Antoine Favre (chemist) and Johann T. Silbermann (physicist) in 1852. This unit was used by U.S. physician
Joseph Howard Raymond, in his classic 1894 textbook A Manual of Human Physiology.[15] He proposed calling the "large" unit "kilocalorie", but the term did not catch on until some years later.In 1879, Marcellin Berthelot distinguished between gram-calorie and
kilogram-calorie, and proposed using "Calorie", with capital "C", for the large unit.[2] This usage was adopted by Wilbur Olin Atwater, a professor at Wesleyan University, in 1887, in an influential article on the energy content of food.[2][13]The small calorie (cal)
was recognized as a unit of the CGS system in 1896,[2][14] alongside the already-existing CGS unit of energy, the erg (first suggested by Clausius in 1864, under the name ergon, and officially adopted in 1882).Already in 1928 there were serious complaints about
the possible confusion arising from the two main definitions of the calorie and whether the notion of using the capital letter to distinguish them was sound.[16]The joule was the officially adopted SI unit of energy at the ninth General Conference on Weights and
Measures in 1948.[17][9] The calorie was mentioned in the 7th edition of the SI brochure as an example of a non-SI unit.[10]The alternate spelling calory is considered nonstandard and dated. The "small" calorie is broadly defined as the amount of energy
needed to increase the temperature of 1 gram of water by 1 °C (or 1 K, which is the same increment, a gradation of one percent of the interval between the melting point and the boiling point of water).[4][5] The actual amount of energy required to accomplish
this temperature increase depends on the atmospheric pressure and the starting temperature; different choices of these parameters have resulted in several different precise definitions of the unit. In the United States, in a nutritional context, the "large" unit is
used almost exclusively.[23] It is generally written "calorie" with lowercase "c" and symbol "cal", even in government publications,[6][7]. The SI unit of energy kilojoule (kJ) may be used instead, in legal or scientific contexts.[24][25] Most nutritionists prefer the
unit kilocalorie to the unit kilojoules, whereas most physiologists prefer to use kilojoules. In the majority of other countries, nutritionists prefer the kilojoule to the kilocalorie.[26]In the European Union, energy on nutrition facts labels is expressed in both
kilojoules and kilocalories, abbreviated as "kJ" and "kcal" respectively.[27]In China, only kilojoules are given.[28] The unit is most commonly used to express food energy, namely the specific energy (energy per mass) of metabolizing different types of food. For
example, fat (lipids) contains 9 kilocalories per gram (kcal/g), while carbohydrates (sugar and starch) and protein contain approximately 4 kcal/g.[29] Alcohol in food contains 7 kcal/g.[30] The "large" unit is also used to express recommended nutritional intake or
consumption, as in "calories per day".Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity. As weight loss depends on reducing caloric intake,
different kinds of calorie-reduced diets have been shown to be generally effective.[31] In other scientific contexts, the term "calorie" and the symbol "cal" almost always refers to the small unit; the "large" unit being generally called "kilocalorie" with symbol
"kcal". It is mostly used to express the amount of energy released in a chemical reaction or phase change, typically per mole of substance, as in kilocalories per mole.[32] It is also occasionally used to specify other energy quantities that relate to reaction energy,
such as enthalpy of formation and the size of activation barriers.[33] However, it is increasingly being superseded by the SI unit, the joule (J); and metric multiples thereof, such as the kilojoule (kJ).[citation needed]The lingering use in chemistry is largely due to
the fact that the energy released by a reaction in aqueous solution, expressed in kilocalories per mole of reagent, is numerically close to the concentration of the reagent, in moles per liter, multiplied by the change in the temperature of the solution, in kelvin or
degrees Celsius. However, this estimate assumes that the volumetric heat capacity of the solution is 1 kcal/L/K, which is not exact even for pure water. The calorie is a unit of energy that originated from the obsolete caloric theory of heat.[1][2] For historical
reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, dietary calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of one kilogram of water by one degree Celsius (or one
kelvin).[1][3] The small calorie or gram calorie was defined as the amount of heat needed to cause the same increase in one gram of water.[3][4][5][1] Thus, 1 large calorie is equal to 1000 small calories.In nutrition and food science, the term calorie and the
symbol cal may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake,[6][7]
metabolic rates, etc. Some authors recommend the spelling Calorie and the symbol Cal (both with a capital C) if the large calorie is meant, to avoid confusion;[8] however, this convention is often ignored.[6][7][8]In physics and chemistry the word calorie and its
symbol usually refer to the small unit; the large one being called kilocalorie. However, this unit is not officially part of the metric system (SI), and is regarded as obsolete,[2] having been replaced in many uses by the SI unit of energy, the joule (J).[9]The precise
equivalence between calories and joules has varied over the years, but in thermochemistry and nutrition it is now generally assumed that one (small) calorie (thermochemical calorie) is equal to exactly 4.184 J, and therefore one kilocalorie (one large calorie) is
4184 J, or 4.184 kJ.[10][11]
• The term "calorie" was first introduced by Nicolas Clément, as a unit of heat energy, in lectures on experimental calorimetry during the years 1819–1824.[12] This was the "large" calorie.[2][13][14] The term (written with lowercase "c") entered French and
English dictionaries between 1841 and 1867. It comes from Latin calor 'heat'.The same term was used for the "small" unit by Pierre Antoine Favre (chemist) and Johann T. Silbermann (physicist) in 1852. This unit was used by U.S. physician Joseph Howard
Raymond, in his classic 1894 textbook A Manual of Human Physiology.[15] He proposed calling the "large" unit "kilocalorie", but the term did not catch on until some years later.In 1879, Marcellin Berthelot distinguished between gram-calorie and kilogram-
calorie, and proposed using "Calorie", with capital "C", for the large unit.[2] This usage was adopted by Wilbur Olin Atwater, a professor at Wesleyan University, in 1887, in an influential article on the energy content of food.[2][13]The small calorie (cal) was
recognized as a unit of the CGS system in 1896,[2][14] alongside the already-existing CGS unit of energy, the erg (first suggested by Clausius in 1864, under the name ergon, and officially adopted in 1882).Already in 1928 there were serious complaints about the
possible confusion arising from the two main definitions of the calorie and whether the notion of using the capital letter to distinguish them was sound.[16]The joule was the officially adopted SI unit of energy at the ninth General Conference on Weights and
Measures in 1948.[17][9] The calorie was mentioned in the 7th edition of the SI brochure as an example of a non-SI unit.[10]The alternate spelling calory is considered nonstandard and dated. The "small" calorie is broadly defined as the amount of energy
needed to increase the temperature of 1 gram of water by 1 °C (or 1 K, which is the same increment, a gradation of one percent of the interval between the melting point and the boiling point of water).[4][5] The actual amount of energy required to accomplish
this temperature increase depends on the atmospheric pressure and the starting temperature; different choices of these parameters have resulted in several different precise definitions of the unit. In the United States, in a nutritional context, the "large" unit is
used almost exclusively.[23] It is generally written "calorie" with lowercase "c" and symbol "cal", even in government publications,[6][7]. The SI unit of energy kilojoule (kJ) may be used instead, in legal or scientific contexts.[24][25] Most nutritionists prefer the
unit kilocalorie to the unit kilojoules, whereas most physiologists prefer to use kilojoules. In the majority of other countries, nutritionists prefer the kilojoule to the kilocalorie.[26]In the European Union, energy on nutrition facts labels is expressed in both
kilojoules and kilocalories, abbreviated as "kJ" and "kcal" respectively.[27]In China, only kilojoules are given.[28] The unit is most commonly used to express food energy, namely the specific energy (energy per mass) of metabolizing different types of food. For
example, fat (lipids) contains 9 kilocalories per gram (kcal/g), while carbohydrates (sugar and starch) and protein contain approximately 4 kcal/g.[29] Alcohol in food contains 7 kcal/g.[30] The "large" unit is also used to express recommended nutritional intake or
consumption, as in "calories per day".Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity. As weight loss depends on reducing caloric intake,
different kinds of calorie-reduced diets have been shown to be generally effective.[31] In other scientific contexts, the term "calorie" and the symbol "cal" almost always refers to the small unit; the "large" unit being generally called "kilocalorie" with symbol
"kcal". It is mostly used to express the amount of energy released in a chemical reaction or phase change, typically per mole of substance, as in kilocalories per mole.[32] It is also occasionally used to specify other energy quantities that relate to reaction energy,
such as enthalpy of formation and the size of activation barriers.[33] However, it is increasingly being superseded by the SI unit, the joule (J); and metric multiples thereof, such as the kilojoule (kJ).[citation needed]The lingering use in chemistry is largely due to
the fact that the energy released by a reaction in aqueous solution, expressed in kilocalories per mole of reagent, is numerically close to the concentration of the reagent, in moles per liter, multiplied by the change in the temperature of the solution, in kelvin or
degrees Celsius. However, this estimate assumes that the volumetric heat capacity of the solution is 1 kcal/L/K, which is not exact even for pure water. The calorie is a unit of energy that originated from the obsolete caloric theory of heat.[1][2] For historical
reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, dietary calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of one kilogram of water by one degree Celsius (or one
kelvin).[1][3] The small calorie or gram calorie was defined as the amount of heat needed to cause the same increase in one gram of water.[3][4][5][1] Thus, 1 large calorie is equal to 1000 small calories.In nutrition and food science, the term calorie and the
symbol cal may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake,[6][7]
metabolic rates, etc. Some authors recommend the spelling Calorie and the symbol Cal (both with a capital C) if the large calorie is meant, to avoid confusion;[8] however, this convention is often ignored.[6][7][8]In physics and chemistry the word calorie and its
symbol usually refer to the small unit; the large one being called kilocalorie. However, this unit is not officially part of the metric system (SI), and is regarded as obsolete,[2] having been replaced in many uses by the SI unit of energy, the joule (J).[9]The precise
equivalence between calories and joules has varied over the years, but in thermochemistry and nutrition it is now generally assumed that one (small) calorie (thermochemical calorie) is equal to exactly 4.184 J, and therefore one kilocalorie (one large calorie) is
4184 J, or 4.184 kJ.[10][11] The term "calorie" was first introduced by Nicolas Clément, as a unit of heat energy, in lectures on experimental calorimetry during the years 1819–1824.[12] This was the "large" calorie.[2][13][14] The term (written with lowercase "c")
entered French and English dictionaries between 1841 and 1867. It comes from Latin calor 'heat'.The same term was used for the "small" unit by Pierre Antoine Favre (chemist) and Johann T. Silbermann (physicist) in 1852. This unit was used by U.S. physician
Joseph Howard Raymond, in his classic 1894 textbook A Manual of Human Physiology.[15] He proposed calling the "large" unit "kilocalorie", but the term did not catch on until some years later.In 1879, Marcellin Berthelot distinguished between gram-calorie and
kilogram-calorie, and proposed using "Calorie", with capital "C", for the large unit.[2] This usage was adopted by Wilbur Olin Atwater, a professor at Wesleyan University, in 1887, in an influential article on the energy content of food.[2][13]The small calorie (cal)
was recognized as a unit of the CGS system in 1896,[2][14] alongside the already-existing CGS unit of energy, the erg (first suggested by Clausius in 1864, under the name ergon, and officially adopted in 1882).Already in 1928 there were serious complaints about
the possible confusion arising from the two main definitions of the calorie and whether the notion of using the capital letter to distinguish them was sound.[16]The joule was the officially adopted SI unit of energy at the ninth General Conference on Weights and
Measures in 1948.[17][9] The calorie was mentioned in the 7th edition of the SI brochure as an example of a non-SI unit.[10]The alternate spelling calory is considered nonstandard and dated. The "small" calorie is broadly defined as the amount of energy
needed to increase the temperature of 1 gram of water by 1 °C (or 1 K, which is the same increment, a gradation of one percent of the interval between the melting point and the boiling point of water).[4][5] The actual amount of energy required to accomplish
this temperature increase depends on the atmospheric pressure and the starting temperature; different choices of these parameters have resulted in several different precise definitions of the unit. In the United States, in a nutritional context, the "large" unit is
used almost exclusively.[23] It is generally written "calorie" with lowercase "c" and symbol "cal", even in government publications,[6][7]. The SI unit of energy kilojoule (kJ) may be used instead, in legal or scientific contexts.[24][25] Most nutritionists prefer the
unit kilocalorie to the unit kilojoules, whereas most physiologists prefer to use kilojoules. In the majority of other countries, nutritionists prefer the kilojoule to the kilocalorie.[26]In the European Union, energy on nutrition facts labels is expressed in both
kilojoules and kilocalories, abbreviated as "kJ" and "kcal" respectively.[27]In China, only kilojoules are given.[28] The unit is most commonly used to express food energy, namely the specific energy (energy per mass) of metabolizing different types of food. For
example, fat (lipids) contains 9 kilocalories per gram (kcal/g), while carbohydrates (sugar and starch) and protein contain approximately 4 kcal/g.[29] Alcohol in food contains 7 kcal/g.[30] The "large" unit is also used to express recommended nutritional intake or
consumption, as in "calories per day".Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity. As weight loss depends on reducing caloric intake,
different kinds of calorie-reduced diets have been shown to be generally effective.[31] In other scientific contexts, the term "calorie" and the symbol "cal" almost always refers to the small unit; the "large" unit being generally called "kilocalorie" with symbol
"kcal". It is mostly used to express the amount of energy released in a chemical reaction or phase change, typically per mole of substance, as in kilocalories per mole.[32] It is also occasionally used to specify other energy quantities that relate to reaction energy,
such as enthalpy of formation and the size of activation barriers.[33] However, it is increasingly being superseded by the SI unit, the joule (J); and metric multiples thereof, such as the kilojoule (kJ).[citation needed]The lingering use in chemistry is largely due to
the fact that the energy released by a reaction in aqueous solution, expressed in kilocalories per mole of reagent, is numerically close to the concentration of the reagent, in moles per liter, multiplied by the change in the temperature of the solution, in kelvin or
degrees Celsius. However, this estimate assumes that the volumetric heat capacity of the solution is 1 kcal/L/K, which is not exact even for pure water. The calorie is a unit of energy that originated from the obsolete caloric theory of heat.[1][2] For historical
reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, dietary calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of one kilogram of water by one degree Celsius (or one
kelvin).[1][3] The small calorie or gram calorie was defined as the amount of heat needed to cause the same increase in one gram of water.[3][4][5][1] Thus, 1 large calorie is equal to 1000 small calories.In nutrition and food science, the term calorie and the
symbol cal may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake,[6][7]
metabolic rates, etc. Some authors recommend the spelling Calorie and the symbol Cal (both with a capital C) if the large calorie is meant, to avoid confusion;[8] however, this convention is often ignored.[6][7][8]In physics and chemistry the word calorie and its
symbol usually refer to the small unit; the large one being called kilocalorie. However, this unit is not officially part of the metric system (SI), and is regarded as obsolete,[2] having been replaced in many uses by the SI unit of energy, the joule (J).[9]The precise
equivalence between calories and joules has varied over the years, but in thermochemistry and nutrition it is now generally assumed that one (small) calorie (thermochemical calorie) is equal to exactly 4.184 J, and therefore one kilocalorie (one large calorie) is
4184 J, or 4.184 kJ.[10][11]
Cuprins:

• Definitie
• Cealalta definitie
• Alte 2 definitii (cu poza)
• Tabel (nu este poza promit)
• Avertizare
• Am uitat ce am scris aici
• Partea a doua la ce era scris mai sus
• Al doilea cuprins
• Raportul caloric
• Incheiere
 Barbat

17 ani

178 cm

77 kg

Nivel activitate – Activ

Raportul
Rezultat:

Rata Metabolică Bazală

1802

caloric: Necesarul caloric pentru menținere

2793

Ce si cat consum pe zi:

Mic de jun: ---

Pranz: Covrig dupa scoala – 300 cal

Spre seara: Paste, rosii / fructe / legume – Aprox. 400 / 300 cal

Total: Aproximativ 800 cal

Incheiere:
Gata.