a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food
(caloric) thermal: relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"
Either of two units of heat energy
(caloric) of or relating to calories in food; "comparison of foods on a caloric basis"; "the caloric content of foods"
The energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods
The energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules)
the food served and eaten at one time
Any powdery substance made by grinding
any of the occasions for eating food that occur by custom or habit at more or less fixed times
coarsely ground foodstuff; especially seeds of various cereal grasses or pulse
The edible part of any grain or pulse ground to powder, such as cornmeal
Day 4 Lunch
1 large tortilla flour – 210
6 slices deli turkey – 162
1 tsp cheese – 30
lettuce, onion, tomato – 20
1/2 cup mushroom soup – 70
1 cup tea
Total calories = 380 Calorie Diet
Day 5 Lunch
1 cup romaine vegetable - 10
4 oz grilled chicken breast - 120
1 toast wheat bread - 80
1 pouch vinaigrette - 40
1 cup tea