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Raghu Parthasarathy

Calorie counts are calculated based on the amount of protein, fat, carbohydrate, etc., and the average metabolic energy release of each of these types. (Also, there's a negative contribution from fiber.) See e.g. https://www.scientificamerican.com/article/how-do-food-manufacturers/ . The old method was actual calorimetry, by burning the food and measuring the heat released, but this is less accurate in terms of what's actually "captured" by our metabolism.


Reminds me of being a statistician for drug trials and some doctors could never cope with just ticking a box, so there would be writing all over the form. The data entry staff would go "What?" and the reply would be "Just select Yes.".

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