Does the History of Food Energy Units Suggest a Solution to "Calorie Confusion"?

This review by James L. Hargrove, published in the Nutrition Journal, explores the historical evolution of food energy units, focusing on the origin and usage of the Calorie (kcal) and its subsequent displacement by the joule. The paper discusses how the Calorie, originally used to measure the energy potential of food, has been central in public nutrition education. However, inconsistencies in its usage have led to confusion. Hargrove suggests that the transition to the joule in scientific communication could reduce this ambiguity, while the continued use of the Calorie in public education remains practical for general dietary guidance.

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