Measuring Energy Value of Foods

Wilbur Artwater developed a system for assigning energy values for protein, fat and carbohydrates over a century ago. More recently, an approach has been developed that allows direct measurements of energy value in calories in a single food within a context of direct diet.

Wilbur Artwater developed a system for assigning energy values for protein, fat and carbohydrates over a century ago. More recently, an approach has been developed that allows direct measurements of energy value in calories in a single food within a context of direct diet. With this approach measuring energy value in calories of tree nuts—pistachios and almonds—has been possible. David Baer, Ph.D., Supervisory Research Physiologist, University of Beltsville Human Nutrition Research Center, discusses the findings and why they are important for food labeling.

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