Atwater system
Atwater System
The Atwater System (pronounced: /ˈæt.wɔː.tər ˈsɪs.təm/) is a method of calculating the energy content of foods. It was developed by American chemist Wilbur Olin Atwater in the late 19th century.
Etymology
The term "Atwater System" is derived from the name of its creator, Wilbur Olin Atwater. Atwater was a pioneer in the field of human nutrition and his research led to the development of this system.
Definition
The Atwater System is a method of calculating the caloric content of foods. It is based on the principle that the energy content of a food can be determined by adding up the energy provided by the food's protein, fat, and carbohydrate content. The system uses specific coefficients for each of these macronutrients: 4 kcal/g for protein and carbohydrates, and 9 kcal/g for fat.
Related Terms
- Calorie: A unit of energy used in nutrition. In the context of the Atwater System, it refers to the energy provided by food.
- Macronutrient: A type of food (e.g., fat, protein, carbohydrate) required in large amounts in the human diet. The Atwater System calculates the energy content of food based on its macronutrient content.
- Nutrition: The science that interprets the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.
- Wilbur Olin Atwater: An American chemist known for his studies of human nutrition and metabolism, and the developer of the Atwater System.
See Also
External links
- Medical encyclopedia article on Atwater system
- Wikipedia's article - Atwater system
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