Does the history of food energy units suggest a solution to "Calorie confusion"?
<p>Abstract</p> <p>The Calorie (kcal) of present U.S. food labels is similar to the original French definition of 1825. The original published source (now available on the internet) defined the Calorie as the quantity of heat needed to raise the temperature of 1 kg of water from 0...
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| Format: | Article |
| Language: | English |
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BMC
2007-12-01
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| Series: | Nutrition Journal |
| Online Access: | http://www.nutritionj.com/content/6/1/44 |