The standard measure of heat energy is the calorie. A calorie is the amount of energy needed to heat one gram of water one degree Celsius.
But, scientifically there is a difference between a calorie and a Calorie. A Calorie (used in measuring foods for example) is a kilo-calorie or 1000 calories. If a food label said there were 120 Calories, that is really 120,000 calories! However, what you see in recipe calorie counts and on nutrition labels, etc., is the “calorie” count, so no worries, you needn’t multiply those numbers.
A Unique Perspective
Many of us, having received a glimpse of ourselves in the mirror, decide it’s time to go on a diet and cut down on those calories.
Although certainly not scientific, a calorie-conscious woman recently told me calories are a good way of measuring how fine a particular food tastes! Intrigued, this “theory” was explained to me as follows:
- By her calculations, fudge has a great many calories because it tastes so good.
- Brussels sprouts, her least favorite edible, were said to have no calories at all.
- And celery? For her celery wasn’t a food. She said celery ought to be considered a member of the plywood family.
Silly? Of course! But she has a fun attitude and that’s always worth sharing.
Back to Reality
Calorie counting and measuring is a pain – might as well be blunt. There are tools such as scales and even software to help you, but when all is said and done, it’s best not to become obsessed with them. You most likely already know that “junk” foods are filled with empty calories. Avoid them. Practice common sense when you do indulge.
There are so many variables – your weight, your height, your activity level – best to just learn the calorie content of the foods you eat most and always be sensible.