Heat and energy produced by oxidation
The production of heat and energy in the body occurs almost entirely through the oxidation of food. All three classes of foods, namely proteids, carbohydrates, and fats can be oxidized to produce heat.
Heat, a measure of energy
Energy may be mechanical, chemical, electrical, or thermal. The conservation of energy, which is one of the fundamental laws of science, teaches that no energy can be lost, but can only be changed into other forms. This being true, and because all energy can be changed into heat, we use heat as a measure of energy.
The "calory," a unit of heat
The unit of heat, and consequently of energy, that is used by scientists is the "calory," which is the amount of heat required to raise the temperature of one thousand grams of water one degree on the centigrade thermometer scale. The energy in food is measured in calories, as will be learned from the explanation given in the lesson entitled "Vieno System of Food Measurement."
Liberation of energy through metabolism
The Vieno is merely a unit especially convenient in measuring the energy in food. In order that this energy may be drawn upon or liberated in the body, it is necessary for the food to pass through the process of metabolism, as heretofore described.
THE MEASURE OF HUMAN ENERGY