Food energy - wikipedia Food energy A 710 - millilitre ( 24 US fl oz ) energy drink with 330 kcal, more than a fast - food cheeseburger, and the equivalent of 18 single - serving packets of sugar Food energy is chemical energy that animals ( including humans ) derive from food through the process of cellular respiration. Cellular respiration may either involve the chemical reaction of food molecules with molecular oxygen ( aerobic respiration ) or the process of reorganizing the food molecules without additional oxygen ( anaerobic respiration ). Contents 1 Overview 2 Measure 3 Nutrition labels 4 Recommended daily intake 5 Energy usage in the human body 6 See also 7 References 8 External links Overview Humans and other animals need a minimum intake of food energy to sustain their metabolism and to drive their muscles. Foods are composed chiefly of carbohydrates, fats, proteins, water, vitamins, and minerals. Carbohydrates, fats, proteins, and water represent virtually all the weight of food, with vitamins and minerals making up only a small percentage of the weight. ( Carbohydrates, fats, and proteins comprise ninety percent of the dry weight of foods. ) Organisms derive food energy from carbohydrates, fats and proteins as well as from organic acids, polyols, and ethanol present in the diet. Some diet components that provide little or no food energy, such as water, minerals, vitamins, cholesterol and insoluble fiber, may still be necessary to health and survival for other reasons. Water, minerals, vitamins, and cholesterol are not broken down ( they are used by the body in the form in which they are absorbed ) and so can not be used for energy. Fiber can not be completely digested by most animals, including humans, who can only extract 2 kcal / g of food energy. Ruminants can extract nearly 4 kcal / g from fiber because of the bacteria in their rumens. Using the International System of Units, researchers measure energy in joules ( J ) or in its multiples ; the kilojoule ( kJ ) is most often used for food - related quantities. An older metric system unit of energy, still widely used in food - related contexts, is the calorie ; more precisely, the `` food calorie '', `` large calorie '' or kilocalorie ( kcal or Cal ), equal to 4184 joules. ( Contrast the `` small calorie '' ( cal ), equal to 1 / 1000 of a food calorie, that is often used in chemistry and in physics. ) Within the European Union, both the kilocalorie ( `` kcal '' ) and kilojoule ( `` kJ '' ) appear on nutrition labels. In many countries, only one of the units is displayed ; in Canada and the United States labels spell out the unit as `` calorie '' or as `` Calorie ''. Fats and ethanol have the greatest amount of food energy per gram, 37 and 29 kJ / g ( 8.8 and 6.9 kcal / g ), respectively. Proteins and most carbohydrates both have about 17 kJ / g ( 4 kcal / g ). The differing energy density of foods ( fat, alcohols, carbohydrates and proteins ) lies mainly in their varying proportions of carbon, hydrogen, and oxygen atoms : For food of elemental composition C H O N, the heat of combustion underlying the food energy is 100 kcal / g ( c + 0.3 h − 0.5 o ) / ( 12 c + h + 16 o + 14 n ) to a good approximation ( ± 3 % ). Carbohydrates that are not easily absorbed, such as fiber, or lactose in lactose - intolerant individuals, contribute less food energy. Polyols ( including sugar alcohols ) and organic acids contribute 10 kJ / g ( 2.4 kcal / g ) and 13 kJ / g ( 3.1 kcal / g ) respectively. Measure Theoretically, one could measure food energy in different ways, using ( say ) the Gibbs free energy of combustion, or the amount of ATP generated by metabolizing the food. However, the convention is to use the heat of the oxidation reaction producing liquid water. Conventional food energy is based on heats of combustion in a bomb calorimeter and corrections that take into consideration the efficiency of digestion and absorption and the production of urea and other substances in the urine. The American chemist Wilbur Atwater worked these corrections out in the late 19th century ( see Atwater system for more detail ). Based on the work of Atwater, it became common practice to calculate energy content of foods using 4 kcal / g for carbohydrates and proteins and 9 kcal / g for lipids. The system was later improved by Annabel Merrill and Bernice Watt of the United States Department of Agriculture, who derived a system whereby specific calorie conversion factors for different foods were proposed. Here is worth to mention, that Calorie = 1000 calories. Pronunciation is the same for both `` calories ''. This is an old problem that can no longer be fixed, as it would confuse over 500 million people. The calorie is a metric measure. Grocers and others in the US decided that writing that a slice of bread is 80,000 calories was too cumbersome ( and it implies too much precision ), so they started using Calories ( which are actually kilocalories ). Kilocalories ( Calories ) or kilojoules are always used for food, while `` calories '' is considered archaic ( scientists in the US and most other countries use joules and newtons ). Dieticians and the US government have begun to use kJoules or kcal instead of Calories. In countries that have converted completely to the metric system, Joules and Kilojoules are usually used. Nutrition labels The nutritional information label on a pack of Basmati rice in the United Kingdom Many governments require food manufacturers to label the energy content of their products, to help consumers control their energy intake. In the European Union, manufacturers of packaged food must label the nutritional energy of their products in both kilocalories and kilojoules, when required. In the United States, the equivalent mandatory labels display only `` Calories '' ( kilocalories ), often as a substitute for the name of the quantity being measured, food energy ; an additional kilojoules figure is optional and is rarely used. In Australia and New Zealand, the food energy must be stated in kilojoules ( and optionally in kilocalories as well ), and other nutritional energy information is similarly conveyed in kilojoules. The energy available from the respiration of food is usually given on labels for 100 g, for a typical serving size ( according to the manufacturer ), and / or for the entire pack contents. The amount of food energy associated with a particular food could be measured by completely burning the dried food in a bomb calorimeter, a method known as direct calorimetry. However, the values given on food labels are not determined in this way. The reason for this is that direct calorimetry also burns the dietary fiber, and so does not allow for fecal losses ; thus direct calorimetry would give systematic overestimates of the amount of fuel that actually enters the blood through digestion. What are used instead are standardized chemical tests or an analysis of the recipe using reference tables for common ingredients to estimate the product 's digestible constituents ( protein, carbohydrate, fat, etc. ). These results are then converted into an equivalent energy value based on the following standardized table of energy densities. However `` energy density '' is a misleading term for it once again assumes that energy is IN the particular food, whereas it simply means that `` high density '' food needs more oxygen during respiration, leading to greater transfer of energy. Note that the following standardized table of energy densities is an approximation and the value in kJ / g does not convert exactly to kcal / g using a conversion factor. The use of such a simple system has been criticized for not taking into consideration other factors pertaining to the influence of different foods on obesity. Food component Energy density kJ / g kcal / g Fat 37 9 Ethanol ( drinking alcohol ) 29 7 Proteins 17 Carbohydrates 17 Organic acids 13 Polyols ( sugar alcohols, sweeteners ) 10 2.4 Fiber 8 All the other nutrients in food are noncaloric and are thus not counted. Recommended daily intake Increased mental activity has been linked with moderately increased brain energy consumption. Older people and those with sedentary lifestyles require less energy ; children and physically active people require more. According to the Food and Agriculture Organization of the United Nations, the average minimum energy requirement per person per day is about 7,500 kJ ( 1,800 kcal ). Recommendations in the United States are 2,600 and 2,000 kcal ( 10,900 and 8,400 kJ ) for men and women ( respectively ) between 31 and 35, at a physical activity level equivalent to walking about 2 to 5 km ( 1 ⁄ to 3 mi ) per day at 5 to 6 km / h ( 3 to 4 mph ) in addition to the light physical activity associated with typical day - to - day life. French guidance suggests roughly the same levels. For young children, estimated caloric needs range from 1,000 to 2,000 calories per day. The recommended caloric intake for older children and adolescents, on the other hand, varies greatly from 1,400 to 3,200 calories per day. Boys in general require higher caloric intake than girls. Recognizing that people of different age and gender groups have varying daily activity levels, Australia 's National Health and Medical Research Council recommends no single daily energy intake but instead prescribes an appropriate recommendation for each age and gender group. Notwithstanding, nutrition labels on Australian food products typically recommend the average daily energy intake of 2,100 kcal ( 8,800 kJ ). Energy usage in the human body Main articles : Bioenergetics and Energy balance ( biology ) The human body uses the energy released by respiration for a wide range of purposes : about 20 % of the energy is used for brain metabolism, and much of the rest is used for the basal metabolic requirements of other organs and tissues. In cold environments, metabolism may increase simply to produce heat to maintain body temperature. Among the diverse uses for energy, one is the production of mechanical energy by skeletal muscle to maintain posture and produce motion. The conversion efficiency of energy from respiration into mechanical ( physical ) power depends on the type of food and on the type of physical energy usage ( e.g., which muscles are used, whether the muscle is used aerobically or anaerobically ). In general, the efficiency of muscles is rather low : only 18 to 26 % of the energy available from respiration is converted into mechanical energy. This low efficiency is the result of about 40 % efficiency of generating ATP from the respiration of food, losses in converting energy from ATP into mechanical work inside the muscle, and mechanical losses inside the body. The latter two losses are dependent on the type of exercise and the type of muscle fibers being used ( fast - twitch or slow - twitch ). For an overall efficiency of 20 %, one watt of mechanical power is equivalent to 4.3 kcal ( 18 kJ ) per hour. For example, a manufacturer of rowing equipment shows calories released from ' burning ' food as four times the actual mechanical work, plus 300 kcal ( 1,300 kJ ) per hour, which amounts to about 20 % efficiency at 250 watts of mechanical output. It can take up to 20 hours of little physical output ( e.g., walking ) to `` burn off '' 4,000 kcal ( 17,000 kJ ) more than a body would otherwise consume. For reference, each kilogram of body fat is roughly equivalent to 32,300 kilojoules or 7,700 kilocalories of food energy ( i.e., 3,500 kilocalories per pound ). Changes in body temperature -- either hotter or cooler -- increase the metabolic rate, thus burning more energy. Prolonged exposure to extremely warm or very cold environments increases the basal metabolic rate ( BMR ). People who live in these types of settings often have BMRs 5 -- 20 % higher than those in other climates. See also Atwater system Basal metabolic rate Chemical energy Food chain Food composition Heat of combustion List of countries by food energy intake Nutrition facts label Table of food nutrients References ^ Jump up to : Schmidt - Rohr K ( 2015 ). `` Why Combustions Are Always Exothermic, Yielding About 418 kJ per Mole of O ''. J. Chem. Educ. 92 : 2094 -- 2099. doi : 10.1021 / acs. jchemed. 5b00333. Jump up ^ `` Carbohydrates, Proteins, Nutrition ''. The Merck Manual. Jump up ^ Ross, K.A. ( 2000c ) Energy and fuel, in Littledyke M., Ross K.A. and Lakin E. ( eds ), Science Knowledge and the Environment. London : David Fulton Publishers. Jump up ^ The heats of combustion for glucose, sucrose, and starch are 15.57, 16.48 and 17.48 kJ / g respectively, or 3.72, 3.94 and 4.18 kcal / g. ^ Jump up to : United Kingdom The Food Labelling Regulations 1996 -- Schedule 7 : Nutrition labelling ^ Jump up to : Bijal Trivedi ( Jul 15, 2009 ). `` The calorie delusion : Why food labels are wrong ''. New Scientist. Jump up ^ Annabel Merrill ; Bernice Watt ( 1973 ). Energy Values of Food... basis and derivation ( PDF ). United States Department of Agriculture. Archived ( PDF ) from the original on November 22, 2016. Jump up ^ `` European Union regulations on nutrition labeling ''. Archived from the original on 2009 - 03 - 04. Retrieved 2009 - 10 - 21. Jump up ^ United States federal food - labeling regulations 21CFR101. 9 Jump up ^ `` Australian & New Zealand Food Standards, Nutrition Information Panels ''. Foodstandards.gov.au. Retrieved 2018 - 06 - 11. Jump up ^ `` NSW Government 's 8700 ( kJ ) dietary information website ''. 8700.com.au. Retrieved 2018 - 06 - 11. Jump up ^ Youdim, Adrienne. `` Calories : Overview of Nutrition : Merck Manual Home Edition ''. Merckmanuals.com. Retrieved 2018 - 06 - 11. Jump up ^ `` Nutrient Value of Some Common Foods '' ( PDF ). Health Canada, PDF p. 4. 1997. Retrieved 2015 - 01 - 25. ^ Jump up to : `` Council directive 90 / 496 / EEC of 24 September 1990 on nutrition labelling for foodstuffs ''. Retrieved 2018 - 06 - 11. Jump up ^ See for example the Energy section ( follow `` Fuels '' ) in Science Issues http://scienceissues.org.uk Jump up ^ `` Chapter 3 : Calculation Of The Energy Content Of Foods -- Energy Conversion Factors ''. Food and Agriculture Organization of the United Nations. Retrieved 30 March 2017. Jump up ^ Evaluation of a mental effort hypothesis for correlations between cortical metabolism and intelligence, Intelligence, Volume 21, Number 3, November 1995, pp. 267 -- 278 ( 12 ), 1995. Jump up ^ `` Hunger -- FAO -- Food and Agriculture Organization of the United Nations ''. Retrieved 27 September 2014. ^ Jump up to : `` Appendix 2. Estimated Calorie Needs per Day, by Age, Sex, and Physical Activity Level - 2015 - 2020 Dietary Guidelines ''. health.gov. Retrieved 2018 - 06 - 11. Jump up ^ `` Recommended energy intake '' ( PDF ). Archived from the original on 26 November 2013. Retrieved 30 April 2014. CS1 maint : BOT : original - url status unknown ( link ) Jump up ^ `` Dietary Energy ''. Retrieved 27 September 2014. Jump up ^ Stephen Seiler, Efficiency, Economy and Endurance Performance. ( 1996, 2005 ) Jump up ^ Concept II Rowing Ergometer, user manual Archived December 26, 2010, at the Wayback Machine... ( 1993 ) Jump up ^ Guyton AC, Hall JE Textbook of medical physiology 11ed p. 887 Elsevier Saunders 2006 Jump up ^ ( Wishnofsky, M. Caloric Equivalents of Gained or Lost Weight. The American Journal of Clinical Nutrition, ( 1958 ). ) External links FAO Food and Nutrition Paper 77 : Food energy -- methods of analysis and conversion factors Is a calorie a calorie ? Food science General Allergy Engineering Microbiology Nutrition Diet clinical Processing Processing aids Quality Sensory analysis Discrimination testing Rheology Storage Technology Food chemistry Additives Carbohydrates Coloring Enzymes Essential fatty acids Flavors Fortification Lipids `` Minerals '' ( Chemical elements ) Proteins Vitamins Water Food preservation Biopreservation Canning Cold chain Curing Drying Fermentation Freeze - drying Freezing Hurdle technology Irradiation Jamming Jellying Jugging Modified atmosphere Pascalization Pickling Potting Confit Potjevleesch Salting Smoking Sugaring Tyndallization Vacuum packing Food industry Manufacturing Packaging Marketing Foodservice Fortification Food safety Adulterants, food contaminants 3 - MCPD Aldicarb Cyanide Formaldehyde Lead poisoning Melamine Mercury in fish Sudan I Flavorings Monosodium glutamate ( MSG ) Salt Sugar High - fructose corn syrup Microorganisms Botulism Campylobacter jejuni Clostridium perfringens Escherichia coli O104 : H4 Escherichia coli O157 : H7 Hepatitis A Hepatitis E Listeria Norovirus Rotavirus Salmonella Parasitic infections through food Amoebiasis Anisakiasis Cryptosporidiosis Cyclosporiasis Diphyllobothriasis Enterobiasis Fasciolopsiasis Fasciolosis Giardiasis Gnathostomiasis Paragonimiasis Toxoplasmosis Trichinosis Trichuriasis Pesticides Chlorpyrifos DDT Lindane Malathion Methamidophos Preservatives Benzoic acid Ethylenediaminetetraacetic acid ( EDTA ) Sodium benzoate Sugar substitutes Acesulfame potassium Aspartame Saccharin Sodium cyclamate Sorbitol Sucralose Toxins, poisons, environment pollution Aflatoxin Arsenic contamination of groundwater Benzene in soft drinks Bisphenol A Dieldrin Diethylstilbestrol Dioxin Mycotoxins Nonylphenol Shellfish poisoning Food contamination incidents Devon colic Swill milk scandal 1858 Bradford sweets poisoning 1900 English beer poisoning Morinaga Milk arsenic poisoning incident Minamata disease 1971 Iraq poison grain disaster Toxic oil syndrome 1993 Jack in the Box E. coli outbreak 1996 Odwalla E. coli outbreak 2006 North American E. coli outbreaks ICA meat repackaging controversy 2008 Canada listeriosis outbreak 2008 Chinese milk scandal 2008 Irish pork crisis 2008 United States salmonellosis outbreak 2011 Germany E. coli outbreak 2011 Taiwan food scandal 2011 United States listeriosis outbreak 2013 Bihar school meal poisoning 2013 horse meat scandal 2013 Taiwan food scandal 2014 Taiwan food scandal 2017 Brazil weak meat scandal 2017 -- 18 South African listeriosis outbreak Food safety incidents in China Foodborne illness outbreaks death toll United States Regulation, standards, watchdogs Acceptable daily intake E number Food labeling regulations Food libel laws International Food Safety Network ISO 22000 Quality Assurance International Institutions Centre for Food Safety European Food Safety Authority Institute for Food Safety and Health International Food Safety Network Ministry of Food and Drug Safety Food substitutes Artificial fat substitutes Olestra Trans fat Artificial protein substitutes Acid - hydrolyzed vegetable protein Artificial sugar substitutes Acesulfame potassium Alitame Aspartame Aspartame - acesulfame salt Dulcin Glucin Hydrogenated starch hydrolysates Neohesperidin dihydrochalcone Neotame NutraSweet Nutrinova Saccharin Sodium cyclamate Sucralose Natural food substitutes Cheese analogues Coffee substitutes Egg substitutes Meat analogues bacon list Milk substitutes Phyllodulcin Salt substitutes Food politics Food power Food security Famine Malnutrition Overnutrition Institutions International Association for Food Protection Food and Drug Administration Food and Agriculture Organization National Agriculture and Food Research Organization National Food and Drug Authority Links to related articles Metabolism, catabolism, anabolism General Metabolic pathway Metabolic network Primary nutritional groups Energy metabolism Aerobic respiration Glycolysis → Pyruvate decarboxylation → Citric acid cycle → Oxidative phosphorylation ( electron transport chain + ATP synthase ) Anaerobic respiration Electron acceptors are other than oxygen Fermentation Glycolysis → Substrate - level phosphorylation ABE Ethanol Lactic acid Specific paths Protein metabolism Protein synthesis Catabolism Carbohydrate metabolism ( carbohydrate catabolism and anabolism ) Human Glycolysis ⇄ Gluconeogenesis Glycogenolysis ⇄ Glycogenesis Pentose phosphate pathway Fructolysis Galactolysis Glycosylation N - linked O - linked Nonhuman Photosynthesis Anoxygenic photosynthesis Chemosynthesis Carbon fixation Xylose metabolism Radiotrophism Lipid metabolism ( lipolysis, lipogenesis ) Fatty acid metabolism Fatty acid degradation ( Beta oxidation ) Fatty acid synthesis Other Steroid metabolism Sphingolipid metabolism Eicosanoid metabolism Ketosis Reverse cholesterol transport Amino acid Amino acid synthesis Urea cycle Nucleotide metabolism Purine metabolism Nucleotide salvage Pyrimidine metabolism Other Metal metabolism Iron metabolism Ethanol metabolism Metabolism map Carbon Fixation Photo - respiration Pentose Phosphate Pathway Citric Acid Cycle Glyoxylate Cycle Urea Cycle Fatty Acid Synthesis Fatty Acid Elongation Beta Oxidation Peroxisomal Beta Oxidation Glyco - genolysis Glyco - genesis Glyco - lysis Gluconeo - genesis Decarb - oxylation Fermentation Keto - lysis Keto - genesis feeders to Gluconeo - genesis Direct / C4 / CAM Carbon Intake Light Reaction Oxidative Phosphorylation Amino Acid Deamination Citrate Shuttle Lipogenesis Lipolysis Steroidogenesis MVA Pathway MEP Pathway Shikimate Pathway Transcription & Replication Translation Proteolysis Glycosy - lation Sugar Acids Double / Multiple Sugars & Glycans Simple Sugars Inositol - P Amino Sugars & Sialic Acids Nucleotide Sugars Hexose - P Triose - P Glycerol P - glycerates Pentose - P Tetrose - P Propionyl - CoA Succinate Acetyl - CoA Pentose - P P - glycerates Glyoxylate Photosystems Pyruvate Lactate Acetyl - CoA Citrate Oxalo - acetate Malate Succinyl - CoA α - Keto - glutarate Ketone Bodies Respiratory Chain Serine Group Alanine Branched - chain Amino Acids Aspartate Group Homoserine Group & Lysine Glutamate Group & Proline Arginine Creatine & Polyamines Ketogenic & Glucogenic Amino Acids Amino Acids Shikimate Aromatic Amino Acids & Histidine Ascorbate ( Vitamin C ) δ - ALA Bile Pigments Hemes Cobalamins ( Vitamin B ) Various Vitamin B 's Calciferols ( Vitamin D ) Retinoids ( Vitamin A ) Quinones ( Vitamin K ) & Carotenoids ( Vitamin E ) Cofactors Vitamins & Minerals Antioxidants PRPP Nucleotides Nucleic Acids Proteins Glycoproteins & Proteoglycans Chlorophylls MEP MVA Acetyl - CoA Polyketides Terpenoid Backbones Terpenoids & Carotenoids ( Vitamin A ) Cholesterol Bile Acids Glycero - phospholipids Glycerolipids Acyl - CoA Fatty Acids Glyco - sphingolipids Sphingolipids Waxes Polyunsaturated Fatty Acids Neurotransmitters & Thyroid Hormones Steroids Endo - cannabinoids Eicosanoids Major metabolic pathways in metro - style map. Click any text ( name of pathway or metabolites ) to link to the corresponding article. Single lines : pathways common to most lifeforms. Double lines : pathways not in humans ( occurs in e.g. plants, fungi, prokaryotes ). Orange nodes : carbohydrate metabolism. Violet nodes : photosynthesis. Red nodes : cellular respiration. Pink nodes : cell signaling. Blue nodes : amino acid metabolism. Grey nodes : vitamin and cofactor metabolism. Brown nodes : nucleotide and protein metabolism. Green nodes : lipid metabolism. Citric acid cycle metabolic pathway Acetyl - CoA + H O Oxaloacetate NADH + H NAD Malate H O Fumarate FADH FAD Succinate CoA + ATP ( GTP ) P + ADP ( GDP ) Succinyl - CoA NADH + H + CO CoA NAD Citrate H O cis - Aconitate H O Isocitrate NAD ( P ) NAD ( P ) H + H Oxalosuccinate CO 2 - oxoglutarate Metabolism : Citric acid cycle enzymes Cycle Citrate synthase Aconitase Isocitrate dehydrogenase Oxoglutarate dehydrogenase Succinyl CoA synthetase Succinate dehydrogenase ( SDHA ) Fumarase Malate dehydrogenase and ETC Anaplerotic to acetyl - CoA Pyruvate dehydrogenase complex ( E1, E2, E3 ) ( regulated by Pyruvate dehydrogenase kinase and Pyruvate dehydrogenase phosphatase ) to α - ketoglutaric acid Glutamate dehydrogenase to succinyl - CoA Methylmalonyl - CoA mutase to oxaloacetate Pyruvate carboxylase Aspartate transaminase Mitochondrial electron transport chain / oxidative phosphorylation Primary Complex I / NADH dehydrogenase Complex II / Succinate dehydrogenase Coenzyme Q Complex III / Coenzyme Q - cytochrome c reductase Cytochrome c Complex IV / Cytochrome c oxidase Coenzyme Q10 synthesis : COQ2 COQ3 COQ4 COQ5 COQ6 COQ7 COQ9 COQ10A COQ10B PDSS1 PDSS2 Other Alternative oxidase Electron - transferring - flavoprotein dehydrogenase Retrieved from `` https://en.wikipedia.org/w/index.php?title=Food_energy&oldid=853052790 '' Categories : Nutrition Hidden categories : CS1 maint : BOT : original - url status unknown Webarchive template wayback links All articles with unsourced statements Articles with unsourced statements from July 2012 Articles with unsourced statements from March 2016 Talk Contents About Wikipedia Беларуская भोजपुरी Български Català Čeština Dansk Deutsch Eesti Euskara فارسی Français 한국어 Հայերեն हिन्दी עברית Қазақша Bahasa Melayu Nederlands 日本 語 Nordfriisk Polski Português Русский Suomi Українська Vepsän kel ' 中文 19 more Edit links This page was last edited on 2 August 2018, at 03 : 39 ( UTC ). 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Question: where is the energy released from when food is metabolized
Answer: into mechanical (physical) power