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May 23, 2012

Ex-CIA spy in Iran's Revolutionary Guard: Baghdad talks highlight Western naivete
Tony Pugh: More private colleges offering tuition discounts
Lisa Gerstner: 4 Money-Etiquette Questions Answered
Mary Beth Franklin: How to Choose the Right Annuity for You
Art Markman, Ph.D.: Get smart: How to bulk up your creativity muscles
Tina Susman: The wig wasn't enough: Man gets 13 years for posing as his dead mom
The Kosher Gourmet by Emma Christensen:A simple way to do fish right
May 22, 2012
David S. Cloud and Kathleen Hennessey: Obama changes mind on Pakistan invite to NATO summit --- and then gets dissed by country's president
Warren Richey: Can US group challenge overseas surveillance act? Supreme Court to decide
Thomas M. Anderson: Walking Away From a Mortgage
Environmental Nutrition editors: The lowdown on a low-acid diet
The Kosher Gourmet by Megan Gordon: Enjoy a celebration of the most rich and layered flavors: Black bean, sweet potato and quinoa chili
May 21, 2012
Mark Clayton: Cybersecurity: How US utilities passed up chance to protect their networks
Howard LaFranchi: NATO summit: Who will foot the bill for long-term Afghanistan security?
Chris Farrell : Earn Dividends in Emerging Markets with This WisdomTree ETF
James K. Glassman: 5 Stock Picks Among Online Retailers
Stephen Whiteside, Ph.D. : Mayo Clinic Medical Edge: Social anxiety disorder --- or just shy?
Guy Jackson : Victim's father regrets death of Lockerbie bomber
The Kosher Gourmet by Mario Batali: Famed chef's veal shoulder farsumagru: A festive meat course for late spring
May 18, 2012
Rabbi Berel Wein: Striving: The People of the Book's Book for (All of) the People
Caroline B. Glick: Embracing dangerous delusions and not our friends
Steven Goldberg: 5 Great Stock Picks and the Exchange-Traded Fund that Owns Them
Janet Bodnar: How to Teach Kids to Handle Credit Cards
Mary Pickett, M.D.: Ask the Harvard Experts: Don't be forced into gluten-free lifestyle based merely on a doctor's false-positive test
The Kosher Gourmet by Carolyn Malcoun: DIY healthy lunchbox treats: HOMEMADE FRUIT BARS for kids and brown-bagging adults alike
May 17, 2012
Warren Richey: Teacher fired for being unwed and pregnant can sue religious school, court rules
Josh Mitnick: Netanyahu's 'centrist' coalition is already proving it's anything but
Steven Goldberg: Earn Dividends in Emerging Markets with This WisdomTree ETF
Mary Beth Franklin: Retirement Savings Tips for New Grads
Amina Khan: Research links coffee to lower death rates
Chelsea Sheasley: Social media: Is it too feminine?
The Kosher Gourmet by Faith Duran : Cheesy Potato Breakfast Casserole with Cheddar and Sun-Dried Tomatoes
May 16, 2012
Jackson Holahan: The Aleppo Codex
Jonathan Tobin : Iran Declares Victory in Nuclear Talks
Anne Kates Smith: 7 Stocks That Let You Sleep Tight
Carmen Terzic, M.D., Ph.D. : Mayo Clinic Medical Edge: A variety of exercises can help improve balance
Melissa Healy: National strategy on Alzheimer's disease aims to halt it by 2025
The Kosher Gourmet by Joyce White : GOODNESS GRACIOUS: GREENS! 4 winning recipes that are no longer just for down-home folks (Includes expert tips & techniques)
May 15, 2012
Dennis Prager: God and Man at (and for) Liberty
Kristen Chick: Obama administration resumes arms sales to Bahrain despite serious unresolved human rights issues. Activists feel abandoned
Pat Mertz Esswein: Homes are now affordable again and mortgage rates are low. What you need to know before you buy
Kathy Kristof: Our Practical Investor Fights Inflation with These 6 Investments
Sue Hubbard, M.D.: The Kid's Doctor: Lactose intolerant young child? Check again
Environmental Nutrition Editors: Get the facts on palm sugar sweetening
The Kosher Gourmet by Kathy Hunt: Spread a Little Excitement with EXOTIC CONDIMENTS (4 RECIPES)
May 14, 2012
Richard Simon: Purple Hearts for domestic terror victims?
Nando Pelusi, Ph.D.: The privacy paradox: Surrounded by strangers, we risk isolation, anxiety
Chris Farrell: Investing Lessons from the Great Recession
Lisa Gerstner: How to Protect Your Identity, Finances If You Lose Your Phone
Harvard Health Letters: Heart disease and dementia
Tiffany O'Callaghan: New hormone mimics effects of exercise without the sweat
The Kosher Gourmet by Megan Gordon: MANGO COCONUT OAT MORNING MUFFINS are a bright but hearty delight
May 11, 2012
Rabbi B. Shafier: Why happiness will always be elusive
Charles Krauthammer: Echoes of '67: Israel unites
Howard LaFranchi: With G8 snub, US-Putin 'reset' off to stumbling start
Jeremy J. Siegel: Investors, Relax About Rising Interest Rates
Jessica L. Anderson: Get the Best Deal on a Used Car
Jett Stone: Forget face-lifts and fake knees. Scientists have seen the fountain of youth --- and it's broccoli
The Kosher Gourmet by Chef Mario Batali: The famed chef's vegetable dish that tastes true to the season: FAVAS AND SUGAR SNAP PEAS WITH POTATOES AND TARRAGON
May 10, 2012
Clifford D. May: The Real Palestinian Refugee Problem
Sergei L. Loiko: Putin sends warning to U.S., NATO in Victory Day speech at Red Square
Mary Rourke: How being a 'mentch' got Vidal Sasoon his start and fighting in Israel's War of Independence provided him with confidence and a strong sense of his own identity
Harvard Health Letters: Palliative care: Underused therapy yields surprising benefits
Jeff Bertolucci: Get Home Phone Service for Less Than $10 a Month
Rachel L. Sheedy and Susan B. Garland : Make the Right Moves to Boost Benefits
The Kosher Gourmet by Betty Rosbottom: Gleaming with its golden, crimson, and snowy white hues, this silken smooth and creamy STRAWBERRY ORANGE TRIFLE looks impressive, but is easy to prepare
May 9, 2012
John Rosemond: Parents, stop destroying the American male
Valerie J. Nelson: Maurice Sendak, author of 'Where the Wild Things Are,' dies at 83
Bob Frick: Angst Over Annuities
Sharon Palmer, R.D. How you can reduce your risk -- or delay -- chronic diseases associated with aging
Howard LeWine, M.D.: Ask the Harvard Experts: Why did my blood pressure suddenly shoot up?
Lisa Gerstner: Lower the Rate on All Your Loans
The Kosher Gourmet by Emily Ho : Springtime soba with miso sauce offers a coloful mix of fresh textures and flavors
May 8, 2012
Edmund Sanders: Netanyahu suddenly cancels new elections, forms unity government
Frank J. Gaffney Jr.: Farewell to European superstate
Anne Kates Smith: 4 Stocks That Mimic Buffett and Berkshire Hathaway
Gaia Vince and Clare Wilson The Rise of Miniature Medical Robots: Fantasy Fast Becoming Reality
Paul Takahashi, M.D.: Mayo Clinic Medical Edge: Never suffer night leg cramps
Jessica L. Anderson: Extended-Warranty Warning
The Kosher Gourmet by Diane Rossen Worthington: Celebrate National Chocolate Chip Day with the Best Cookie Ever (Includes techniques)
May 7, 2012
Mark Clayton: Homeland Security warns major cyber attack aimed at gas pipeline industry underway
Angus Roxburgh: Putin Decoded: World view of a Russian feeling dissed
Kimberly Lankford: Navigate a Course for Long-Term Care
Kevin McCormally How to Adjust Your Tax Withholding
Celeste Robb-Nicholson, M.D.: Harvard Health Letters: How do you treat a Baker's cyst?
Joanne Capano: Healthy Snacks for Children: The Choices May Surprise You
The Kosher Gourmet by Penelope Wall: Classic Creamy Spinach Dip with a Fraction of the Calories and Fat
May 4, 2012
Rabbi Nathan Lopes Cardozo: Holy 'trivialities'
Jonathan Tobin: Bibi v. Barak will be no contest this time around
Steven Goldberg: Blue Chip Stocks On Sale Worldwide
Art Pine Slow Productivity Growth a Blessing --- For Now
Sue Hubbard, M.D. : The Kid's Doctor: Are Kids Too Wired?
Kerri-Ann Jennings, M.S., R.D: Foods that are good for your smile
Amy Paturel, M.S., M.P.H.: Eating Well: Foods that are good for your smile
The Kosher Gourmet by Betty Rosbottom: Strawberry rhubarb parfaits are elegant yet simple to assemble
May 3, 2012
Michael Freund: Who's Afraid of the Messiah?
Clifford D. May: The Foggiest War
Susan B. Garland: Insurance to Cover Old Old Age
Steven Goldberg 6 Reasons to Bet on a Big Bull Market
Harvard Health Letters: Treating prostate cancer --- no rush to judgment
Larry Gordon: Harvard, MIT partner to offer free online courses
Naomi Nix : Man gets free trip to Chicago after postcard sent by mother in 1957 finally reaches him
The Kosher Gourmet by Diane Rossen Worthington: Intensely Italian vegetable frittata is a seriously simple standby


Jewish World Review

How Stuff Works: How calories work (and how many you need in a day)

By Marshall Brain

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http://www.JewishWorldReview.com | (MCT) ow often do you think about calories? I know I think about them any time I pick up a piece of food. Same thing for any beverage I drink. Like a majority of Americans, I am trying to keep my weight down. So I think about calories all the time.

But what is a "calorie"? And how many does your body really need to stay alive?

Let's take a look at how calories work.

A calorie is a unit of energy in the metric system. It is the amount of energy you need to raise the temperature of one liter of water one degree Celsius. So if you have a liter of water that is at zero degrees Celsius (right at water's freezing point) and, and you would like to increase it to 100 degrees Celsius (right at water's boiling point), it would take 100 calories to do it.

Here is another way to think about it. Imagine that you are sitting by a campfire roasting marshmallows. We are talking about the big campfire marshmallows that are about as big around as a quarter and about an inch high.

If you stick your marshmallow too close to the flames, it catches on fire. And if you don't blow it out, pretty soon you have a flaming torch on the end of your stick.

There is a lot of heat energy in a marshmallow. In fact, one of these marshmallows contains about 25 Calories. Four of these Marshmallows contains 100 calories, and that is enough energy get a liter of water to the boiling point.

The reason why you need calories is because your body needs energy to stay alive. For example, your body contains a lot of water and you are warm blooded. It takes energy to keep that water warm. Your brain is a lot like a computer, and it takes energy to keep that computer running. Your brain might be burning 20 calories, or about one marshmallow's worth, every hour. Your heart has to keep beating, and your diaphragm needs to keep inhaling and exhaling. It all takes energy.

How much energy, exactly, does it take to keep a human body functioning? There are three things that go into the calculation: 1) your basal metabolic rate, 2) the cost of digesting the food you eat, and 3) your physical activity.

Your basal metabolic rate is the amount of energy it takes to keep the lights on. As mentioned above, this is the energy it takes to keep you alive even when you are lying on the couch doing nothing. This energy keeps your brain thinking, your heart beating and so on. There is a formula called the Harris-Benedict formula that can help you calculate your basal metabolic rate. If you are an adult male, you take your height in inches and multiply by 12.9. Take your weight in pounds and multiply by 6.3. Add those two numbers together and add 66 to the total. Now take your age, multiply by 6.8 and subtract that number from the total. That is, roughly, how many calories your body burns every day just to lie around. If you are a woman the multipliers are 4.3, 4.7 and 4.7, and instead of 66 you use 65.

The cost of digesting food is easy to calculate. You take the number of calories you eat in a day and multiply by 0.10. So if you eat 2,000 calories, it takes 200 calories to digest it.

Physical activity is anything you do besides lying on the couch. When you take a walk, run up the stairs, clean the house, etc., your muscles burn energy. For example, you might walk for an hour and burn 200 calories. The number of calories you burn depends on how much you weigh and how far you walk, and there are plenty of sites on the Web that will help you figure this out.

So let's say that you add all this up and you burn 2,000 calories per day. The problem we face, and the reason why so many people are having weight problems, is because it just does not take that much processed food to deliver 2,200 calories. For example, a cheeseburger has 500 calories. If you eat four of those in a day, you are done. If you eat anything else, you will gain weight that day.

A 16-ounce bottle of soda contains 200 calories. Ten of those in a day and you are done. You can't eat anything else without gaining weight. One frosted toaster pastry also has 200 calories. And so on. In the grand scheme of things, it takes very little processed food to meet your calorie needs for the day.

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Previously:


How saving money on electricity works
How whiskey works
How IQ tests work
How a quartz watch works
How ice skating rinks work
How glass works
How blimps work
How space stations work
How toasters work
How a cell phone works
What went obsolete in the last decade?
How cholesterol works
How leather works
How vaccines work
How the smart grid works
How sea level works
How employee screening works
How to avoid catching a cold
How bread works
How a home energy audit works
How Omega-3 fatty acids work
Social networking
How trick birthday candles work
How electric cars like the Nissan Leaf work
How a manned mission to Mars works
How gold works
How bad breath works
How the ultimate sunglasses work
Any rocket is easily converted to a missile
How to have a great staycation
How a black box works
How a solar roof works
How nuclear bombs work
How the Hubble Space Telescope works
How hay fever works
How to know when to rent vs. buy
How swine flu works
How a kidney dialysis machine works
How children die in hot cars
How a trillion dollars works
How electronic cigarettes work
How chimpanzees work
How in vitro fertilization works
How supertankers work
How poisons work
How corn works
How dog ID chips work
How President Obama's limousine works
How emergency power works
How aircraft carriers work
How antibiotics and vaccines work
How mucus works
How iron and steel work
How aspirin works
How igloos work
How the Predator UAV works
How retention ponds work
How water absorbers work
How melamine works
How digital music works
How coal mining works
How an economic depression works
How the liver works
How 3D movies work
How oil pipelines work
How jet packs work
How seismographs work
How Olympic technology works
How Personal Rapid Transit works
How 3G works
How the Global Position System (GPS) works
How octane works
How cruise missiles work
How submarines work
How miles work
How octane works
How food preservation works
How beer works
How holding your breath works
How smoke detectors work
How heat pumps work
How your night vision works
How concentrating solar collectors work
How your key fob works
How the common cold works
How the Large Hadron Collider Works
How making a TV show works
How dry cleaning works
How exoskeletons work
How an oil refinery works
How landfills work
How the Orion spacecraft works
The cutting edge in HDTV
Redefining the CD
How the HDMI cable scam works
How glow-in-the-dark toys work
How the subprime mortgage crisis works
How gift cards work
How Tasers work
How giant TV screens work
How foreclosure works
How Air Force One works
How wildfire fighting works
How vitamins work
How ejection seats work
How reattaching limbs works
How hot air balloons work
How paparazzi work
How counterfeiting works
How CDs work
How the Edsel worked
How Stinger missiles work
How hybrid cars work
How sharks work
How mosquitoes work
How diesel engines work
How water towers work
How the Dawn mission works
How Kassam rockets work
How the North American Eagle works
Why aren't we flying to work?
How tofu and soy milk work
How Colony Collapse Disorder works
How airbags work
How the U.S. income tax works
How gum works
How caffeine works
How Daylight Saving Time works
How a cruise missile works
How snow making works

© 2007, How Stuff Works Inc. Distributed by McClatchy-Tribune Information Services.

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