Abstract
It seems appropriate to begin our discussion of nutrients with that concept to which all matter is related; namely, energy. Currently there is a controversy as to whether the kilo-calorie or the joule is the proper unit of energy measurement in the metric system. Rather than concerning ourselves with units, we shall simply use the generic term ‘energy’. Therefore, what you may have heard referred to as the ‘caloric content’ of a food shall be referred to here as its ‘energy content’.
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References
Schoenheimer, R. and Rittenberg, D. (1935), J. biol. Chem., 111, 175.
Recommended Reading
Kleiber, M. (1961), The Fire of Life. John Wiley and Sons, Inc., New York.
Schoenheimer, R. (1942), The Dynamic State of Body Constituents. Hafner Publishing Co., New York.
General Nutrition Textbooks
Bogert, L. J., Briggs, G. M. and Calloway, D. H. (1973), Nutrition and Physical Fitness. W. B. Saunders Co., London.
Pike, R. L. and Brown, M. L. (1975), Nutrition: An Integrated Approach. John Wiley & Sons, Inc., London.
Wohl, M. G. and Goodhart, R. S. (1968), Modern Nutrition in Health and Disease. Lea & Febiger, Philadelphia.
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© 1977 R.A. Freedland and Stephanie Briggs
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Freedland, R.A., Briggs, S. (1977). Energy and basal metabolism. In: A Biochemical Approach to Nutrition. Outline Studies in Biology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5732-9_1
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DOI: https://doi.org/10.1007/978-94-009-5732-9_1
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-412-13040-3
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