Food energy

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Food Energy

Food energy (pronunciation: /fuːd ˈɛnərdʒi/) is the amount of energy obtained from food that is available through cellular respiration.

Etymology

The term "food energy" is derived from the words "food", which comes from the Old English fōda, and "energy", which comes from the Greek energeia, meaning activity or operation.

Definition

Food energy is measured in calories or joules. In nutritional contexts, the kilojoule (kJ) is most commonly used. One calorie (cal) is equivalent to 4.184 joules (J).

Related Terms

  • Calorie: A unit of measurement for energy. In nutrition, calories refer to the energy people get from the food and drink they consume, and the energy they use in physical activity.
  • Joule: The SI unit of work or energy, equal to the work done by a force of one newton when its point of application moves one meter in the direction of action of the force.
  • Cellular respiration: A set of metabolic reactions and processes that take place in the cells of organisms to convert biochemical energy from nutrients into adenosine triphosphate (ATP), and then release waste products.
  • Metabolism: The set of life-sustaining chemical reactions in organisms. The three main purposes of metabolism are: the conversion of food to energy to run cellular processes; the conversion of food/fuel to building blocks for proteins, lipids, nucleic acids, and some carbohydrates; and the elimination of nitrogenous wastes.

See Also

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