Enter the characters you see below Sorry, we just need to make sure you’re not a robot. The energy contents of a complex dish or meal can be approximated by adding the energy contents of its components. The first determinations of the energy content of food were made by burning a dried sample in a bomb calorimeter and measuring the temperature change in the water surrounding the apparatus, a method known as direct calorimetry. Calories per g of protein system was later improved by Annabel Merrill and Bernice Watt of the USDA, who derived a system whereby specific calorie conversion factors for different foods were proposed.
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