The Law of Thermodynamics states in general terms: That energy cannot be created nor destroyed.
Everything that we see comes from an energy source. That energy source is transferred but not created. Energy from the sun and the soil helps create a plant. There isn’t anything that creates something from nothing.
Energy can be seen in several different things or forms such as: Temperature (heat), force, substance, and others. If you can grasp this concept, it becomes easier to understand that food, when consumed, releases energy.
Food energy is essentially what a Calorie is. In the Unites states, a calorie is a label used to quantify energy. In the United Kingdom it is called Kcal. Another measurement used in this energy word pool is kilojoules. Joules are used to describe energy of lights and are also a unit of measurement to describe energy or work.
With that said, when you measure the energy in a piece of food, you come to calorie. Food products such as: Fats, Proteins, Carbohydrates, fiber, molecules, and several other compounds are all broken down, or released into energy. Oxygen itself is important in the process of creating energy from food particles. As oxygen reacts with these nutrients, energy is released.
ATP or Adenosine -5’-triphosphate is the transporter of energy in the body. Every cell has ATP. Through several cellular biochemical responses, ATP becomes “charged” and when it releases its charge, energy has caused something to happen. Sometimes, energy is lost in the form of heat and other times energy is lost in the process of creating more energy.
A breakdown of several important Food sources is below:
– Fats have a large amount of energy released, almost 9 kcal/g.
– Ethanol, a molecule consumed produces 7 kcal/g.
– Protein produces 4 kcal/g
– Carbohydrates produce 4 kcal/g
– Polyols [including sugar alcohols] produce less than 4 kcal/g
– Organic acids produce less than 4 kcal/g
– Fiber produces much less
– Lactose produces much less as well.
In the late 19th century, it became mandatory for the labeling of food products. This helped to both identify what was being put into your foods, and helped define a calorie number for consumers to see what they were eating or drinking. How does a food item obtain a calorie number? This is a very scientific process. Needless to say, a piece of food is dried and burnt, the energy it releases is measured and a number is given. Calories on food labels are done in a slightly different way. Chemical tests and a process to analyze known ingredients within a food source are done. Through this process, they can estimate a product’s calorie value.
A Caloric daily value has been identified
In the United States, 2500 calorie for men and 2000 calorie for women is recommended.
How to burn Calories during the day?
The amount of calories that burn for a man sitting on the couch is surprisingly high. The body, even when at rest is active. Breathing, heart pumping, brain activity and more are done each and every day. But in addition, exercise can burn calories. But remember…oxygen is essential.
Exercise with good oxygen consumption is referred to as Aerobic. This typically is a light-to moderate intensity. Larger calorie burn can be seen. Anaerobic exercises still use energy but in a different manner and at a different rate. This builds muscle and strength. The energy used is still very intense.
Understanding a calorie, that energy is transferred, and that each food item differs in calories will help you understand the needs and the process of weight loss, proper nutrition, and body mechanics.