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  2. Harris–Benedict equation - Wikipedia

    en.wikipedia.org/wiki/Harris–Benedict_equation

    The Harris–Benedict equation (also called the Harris-Benedict principle) is a method used to estimate an individual's basal metabolic rate (BMR).. The estimated BMR value may be multiplied by a number that corresponds to the individual's activity level; the resulting number is the approximate daily kilocalorie intake to maintain current body weight.

  3. Calorie - Wikipedia

    en.wikipedia.org/wiki/Calorie

    The calorie is a unit of energy that originated from the caloric theory of heat. [1] [2] The large calorie, food calorie, dietary calorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin ). [1] [3] The small calorie or gram calorie is defined as the ...

  4. Caloric deficit - Wikipedia

    en.wikipedia.org/wiki/Caloric_deficit

    A caloric deficit (also known as calorie deficit, in British English calorific deficit) is any shortage in the number of calories consumed relative to the number of calories needed for maintenance of current body weight ( energy homeostasis ). A deficit can be created by decreasing calories consumed by lower food intake, such as by swapping ...

  5. This Is Exactly How To Figure Out The Calorie Deficit You ...

    www.aol.com/lifestyle/calculating-calorie...

    Here's how to figure out how many calories to eat to lose weight using the Mifflin-St. Jeor equation, a calorie deficit calculator, or by working with an RD.

  6. How to Create a Calorie Deficit in 2 Simple Steps - AOL

    www.aol.com/lifestyle/create-calorie-deficit-2...

    Step 2: Calculate Daily Calories Burned. If you’re not already in a caloric deficit, first aim for a maximum daily deficit of 500 calories when you're trying to shed some pounds. (For reference ...

  7. Atwater system - Wikipedia

    en.wikipedia.org/wiki/Atwater_system

    Atwater system. 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 ...

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