System for the calculation of the available energy of foods
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. Its use has frequently been the cause of dispute, but few alternatives have been proposed. As with the calculation of protein from total nitrogen, the Atwater system is a convention and its limitations can be seen in its derivation.
^D.A.T. Southgate; A.R.C. Food Research Institute (October 1981). The Relationship Between Food composition and Available Energy. Joint FAO/WHO/UNU Expert Consultation on Energy and Protein Requirements, Rome, 5 to 17 October 1981. Food and Agriculture Organization. ESN: FAO/WHO/UNU EPR/81/41 August 1981. Retrieved 9 March 2006.
The Atwatersystem, named after Wilbur Olin Atwater, or derivatives of this system are used for the calculation of the available energy of foods. The system...
known as the Modified Atwatersystem, after Wilbur Atwater who pioneered these measurements in the late 19th century. The system was later improved by...
works by or about: Wilbur Olin Atwater Wikimedia Commons has media related to Wilbur Olin Atwater. Wilbur Olin Atwater (May 3, 1844 – September 22, 1907)...
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Calorie amounts found on food labels are based on the Atwatersystem. The accuracy of the system is disputed, despite no real proposed alternatives. For...
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