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The Atwater system, [1] named after Wilbur Olin Atwater, or derivatives of this system are used for the calculation of the available energy of foods.The system was developed largely from the experimental studies of Atwater and his colleagues in the later part of the 19th century and the early years of the 20th at Wesleyan University in Middletown, Connecticut.
Potassium 40 is a naturally occurring radioactive isotope found in intracellular water, but is not present in stored triglycerides (fat). Whole body counting can measure the amount of potassium 40 (40K) in the body, a quantity called total body potassium (TBK). This can be used to estimate fat-free mass directly.
Metabolic water refers to water created inside a living organism through metabolism, by oxidizing energy-containing substances in food and adipose tissue. Animal metabolism produces about 107–110 grams of water per 100 grams of fat, [1] 41–42 grams of water per 100 g of protein, and 60 grams of water per 100 g of carbohydrate.
Protein — one of the three macronutrients (alongside carbs and fat) that make up food — is essential for our health, and particularly important for those who are active or trying to lose fat.
Instead, the body fat percentage, which is the complement, is computed, and is typically 10–40%. The lean body mass (LBM) has been described as an index superior to total body weight for prescribing proper levels of medications and for assessing metabolic disorders, as body fat is less relevant for metabolism.
How to Calculate Body Fat Percentage. Body fat percentage is a little more complicated to work out than BMI. You’ll probably have to visit a healthcare provider to find out your body fat percentage.
A ratio of nitrogen incorporated into the body over nitrogen absorbed gives a measure of protein "usability" – the BV. Unlike some measures of protein usability, biological value does not take into account how readily the protein can be digested and absorbed (largely by the small intestine). This is reflected in the experimental methods used ...
Water content of dairy products is quite variable. Butter is 15% water. Cow's milk ranges between 88 and 86% water. Swiss cheese is 37% percent water. [3] The water content of milk and dairy products varies with the percentage of butterfat so that whole milk has the lowest percentage of water and skimmed milk has the highest.