low calorie foods!

low calorie foods

Comprehensive Analysis

1) "Low" -- As to low calorie foods 1low Pronunciation: 'lO Function: intransitive verb Etymology: Middle English loowen, from Old English hlOwan; akin to Old High German hluoen to moo, Latin calare to call, summon, Greek kalein : MOO Pronunciation Symbols Low may mean: The English word "low" (see Wiktionary entry to the right) Low (complexity), a relationship between complexity classes in computational complexity theory Low pressure area, a region where the atmospheric pressure is lowest with relation to the surrounding area Low politics Loss of weight, usually referring to unintended and unexplained weight loss as a medical symptom Low, an indie-rock band Low, a 1977 album by popular musician David Bowie Low, an album by the band Testament "Low", a song by pop singer Kelly Clarkson "Low", a song by the rock band Foo Fighters "Low", a song by the band Cracker "Low", a song by American band R.E.M. Abiel Abbot Low, U.S. entrepreneur and philanthropist Albert Peter Low, Canadian geologist Sir David Alexander Cecil Low, New Zealand-born political cartoonist George Michael Low, NASA administrator G. David Low, U.S. astronaut Joachim Löw, coach of the German football team Rochelle Low, Canadian field hockey player Seth Low, U.S. educator and politician Loew, Lowe, Loewe ..." 2) "Calorie" -- As to low calorie foods cal·o·rie Variant(s): also cal·o·ry /'ka-l&-rE, 'kal-rE/ Function: noun Inflected Form(s): plural -ries Etymology: French calorie, from Latin calor heat, from calEre to be warm -- more at LEE 1 a : the amount of heat required at a pressure of one atmosphere to raise the temperature of one gram of water one degree Celsius that is equal to about 4.19 joules -- abbreviation cal; called also gram calorie, small calorie b : the amount of heat required to raise the temperature of one kilogram of water one degree Celsius : 1000 gram calories or 3.968 Btu -- abbreviation Cal; called also large calorie 2 a : a unit equivalent to the large calorie expressing heat-producing or energy-producing value in food when oxidized in the body b : an amount of food having an energy-producing value of one large calorie Pronunciation Symbols A calorie is a unit of measurement for energy. Calorie is French and derives from the Latin calor (heat). In most fields, it has been replaced by the joule, the SI unit of energy. However, it remains in common use for the amount of food energy. Many different definitions for the calorie emerged during the 19th and 20th centuries. They fall into two classes: The small calorie or gram calorie approximates the energy needed to increase the temperature of 1 gram of water by 1 Â°C. This is about 4.184 Joules, and exactly 0.001 large calories. The large calorie or kilogram calorie approximates the energy needed to increase the temperature of 1 kg of water by 1 Â°C. This is about 4.184 kJ, and exactly 1000 small calories. In scientific contexts, the name "calorie" refers strictly to the gram calorie, and this unit has the symbol cal. SI prefixes are used with this name and symbol, so that the kilogram calorie is known as the "kilocalorie" and has the symbol kcal. The conversion factor between calories and joules is numerically equivalent to the specific heat capacity of liquid water (in SI units). 1 Nutritional and food labels 2 Versions 3 Trivia 4 See also 5 References 6 External links A nutrition label on a package of rice from the United Kingdom. The calorie has become a common household term as dietitians recommend in cases of obesity to reduce body weight by increasing exercise (energy expenditure) and reducing energy intake. Many governments require food manufacturers to label the energy content of their products, to help consumers control their energy intake. In the countries of the European Union, manufacturers of prepackaged food must label the nutritional energy of their products in both kilocalories ("kcal") and kilojoules ("kJ"). In the United St..." 3) "Foods" -- As to low calorie foods food Pronunciation: 'füd Function: noun Usage: often attributive Etymology: Middle English fode, from Old English fOda; akin to Old High German fuotar food, fodder, Latin panis bread, pascere to feed 1 a : material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy; also : such food together with supplementary substances (as minerals, vitamins, and condiments) b : inorganic substances absorbed by plants in gaseous form or in water solution 2 : nutriment in solid form 3 : something that nourishes, sustains, or supplies <food for thought> - food·less /-l&s/ adjective - food·less·ness noun Pronunciation Symbols A salad of vegetables and cheese with bread at the side. Couscous. Food is any substance, usually comprised primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by animals or humans for nutrition and/or pleasure.[1] Most traditions have a recognizable cuisine: a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy.[2] The study of food is called food science. In English, the substance food is often used metaphorically or figuratively, as in food for thought. 1 Food sources 1.1 Foods from plants 1.2 Foods from animals 1.3 Other foods 2 Legal definition 3 Food production 4 Food preparation 4.1 Cooking 4.2 Food manufacture 5 Food trade 5.1 Food marketing and retailing 5.2 The Food Marketing Mix and the Four Ps of Marketing 5.2.1 Product 5.2.2 Price 5.2.3 Promotion 5.2.4 Place 5.3 Famine and hunger 5.3.1 Food aid 5.4 Food safety 5.4.1 Food allergies 5.5 Dietary habits 5.6 Nutrients in food 6 References 7 External links 8 See also Almost all foods are of plant or animal origin, although there are some exceptions. Almost every form of life has been used as food, either..." 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