The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the
temperature
Temperature is a physical quantity that expresses quantitatively the perceptions of hotness and coldness. Temperature is measured with a thermometer.
Thermometers are calibrated in various temperature scales that historically have relied on ...
of one
kilogram
The kilogram (also kilogramme) is the unit of mass in the International System of Units (SI), having the unit symbol kg. It is a widely used measure in science, engineering and commerce worldwide, and is often simply called a kilo colloquially ...
of
water
Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as ...
kelvin
The kelvin, symbol K, is the primary unit of temperature in the International System of Units (SI), used alongside its prefixed forms and the degree Celsius. It is named after the Belfast-born and University of Glasgow-based engineer and ph ...
). The small calorie or gram calorie was defined as the amount of heat needed to cause the same increase in one
gram
The gram (originally gramme; SI unit symbol g) is a unit of mass in the International System of Units (SI) equal to one one thousandth of a kilogram.
Originally defined as of 1795 as "the absolute weight of a volume of pure water equal to ...
of water. Thus, 1 large calorie is equal to 1000 small calories.
In
nutrition
Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients, which can be metabolized to create energy and chemical structures. Failure to obtain sufficien ...
and food science, the term ''calorie'' and the symbol ''cal'' almost always refers to the large unit. 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,
metabolic rate
Metabolism (, from el, μεταβολή ''metabolē'', "change") is the set of life-sustaining chemical reactions in organisms. The three main functions of metabolism are: the conversion of the energy in food to energy available to run cel ...
s, etc. Some authors recommend the spelling ''Calorie'' and the symbol ''Cal'' (both with a capital C) to avoid confusion; however, this convention is often ignored.
In
physics
Physics is the natural science that studies matter, its fundamental constituents, its motion and behavior through space and time, and the related entities of energy and force. "Physical science is that department of knowledge which rel ...
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, having been replaced in many uses by the SI unit of energy, the joule (J).
The precise equivalence between calories and joules has varied over the years, but in
thermochemistry
Thermochemistry is the study of the heat energy which is associated with chemical reactions and/or phase changes such as melting and boiling. A reaction may release or absorb energy, and a phase change may do the same. Thermochemistry focuses on ...
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.
History
The term "calorie" was first introduced by Nicolas Clément, as a unit of
heat
In thermodynamics, heat is defined as the form of energy crossing the boundary of a thermodynamic system by virtue of a temperature difference across the boundary. A thermodynamic system does not ''contain'' heat. Nevertheless, the term is ...
energy, in lectures on experimental calorimetry during the years 1819–1824. This was the "large" calorie. The term (written with lowercase "c") entered French and English dictionaries between 1841 and 1867. It comes .
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''. He proposed calling the "large" unit "kilocalorie", but the term didn't 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. 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.
The small calorie (cal) was recognized as a unit of the CGS system in 1896, 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.
The joule was the officially adopted SI unit of energy at the ninth
General Conference on Weights and Measures
The General Conference on Weights and Measures (GCWM; french: Conférence générale des poids et mesures, CGPM) is the supreme authority of the International Bureau of Weights and Measures (BIPM), the intergovernmental organization established ...
in 1948. The calorie was mentioned in the 7th edition of the SI brochure as an example of a non-SI unit.
According to Wiktionary the alternate spelling is dated.
Definitions
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). The amount depends on the atmospheric pressure and the starting temperature, and different choices of these parameters have resulted in several different precise definitions of the unit.
The two definitions most common in older literature appear to be the ''15 °C calorie'' and the ''thermochemical calorie''. Until 1948, the latter was defined as 4.1833 international joules; the current standard of 4.184 J was chosen to have the new thermochemical calorie represent the same quantity of energy as before.
Usage
Nutrition
In a nutritional context, the "large" unit is used almost exclusively. It is generally written "calorie" with lowercase "c" and symbol "cal", even in government publications, although the capitalized form "Calorie" (with symbol "Cal") or the name "kilocalorie" (with symbol "kcal") are also used, and may be mandated by law. The SI unit of energy kilojoule (kJ) may be used instead, in legal or scientific contexts.
In the United States, 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.
On
nutrition facts labels
The nutrition facts label (also known as the nutrition information panel, and other slight variations) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get enough of) are in t ...
in the European Union, energy is expressed in both kilojoules and kilocalories. In the United States and Canada, labels use "Calories", referring to the large unit. In China, only kilojoules are given.
Food energy
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
carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or ...
s (sugar and starch) and
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respon ...
contain approximately 4 kcal/g. Alcohol in food contains 7 kcal/g. The "large" unit is also used to express recommended nutritional intake or consumption, as in "calories per day".
Dieting
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 calorie intake, different kinds of calorie-reduc ...
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
Diabetes, also known as diabetes mellitus, is a group of metabolic disorders characterized by a high blood sugar level (hyperglycemia) over a prolonged period of time. Symptoms often include frequent urination, increased thirst and increased ...
and
obesity
Obesity is a medical condition, sometimes considered a disease, in which excess body fat has accumulated to such an extent that it may negatively affect health. People are classified as obese when their body mass index (BMI)—a person's ...
. As weight loss depends on reducing caloric intake, different kinds of
calorie-reduced
Diet food (or dietetic food) refers to any food or beverage whose recipe is altered to reduce fat, carbohydrates, and/or sugar in order to make it part of a weight loss program or diet. Such foods are usually intended to assist in weight loss o ...
diets have been shown to be generally effective.
Chemistry and physics
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
A chemical reaction is a process that leads to the chemical transformation of one set of chemical substances to another. Classically, chemical reactions encompass changes that only involve the positions of electrons in the forming and break ...
or phase change, typically per mole of substance, as in kilocalories per mole. 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. However, it is increasingly being superseded by the SI unit, the joule (J); and metric multiples thereof, such as the kilojoule (kJ).
The lingering use in chemistry is largely due to the fact that the energy released by a reaction in
aqueous solution
An aqueous solution is a solution in which the solvent is water. It is mostly shown in chemical equations by appending (aq) to the relevant chemical formula. For example, a solution of table salt, or sodium chloride (NaCl), in water would ...
, 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.
See also
*
Basal metabolic rate
Basal metabolic rate (BMR) is the rate of energy expenditure per unit time by endothermic animals at rest. It is reported in energy units per unit time ranging from watt (joule/second) to ml O2/min or joule per hour per kg body mass J/(h·kg). P ...
British Thermal Unit
The British thermal unit (BTU or Btu) is a unit of heat; it is defined as the amount of heat required to raise the temperature of one pound of water by one degree Fahrenheit. It is also part of the United States customary units. The modern SI ...
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