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| | CHAPTER 3: CALCULATION OF THE ENERGY CONTENT OF FOODS - ENERGY CONVERSION FACTORS |
 | | The energy conversion factors and the models currently used assume that each component of a food has an energy factor that is fixed and that does not vary according to the proportions of other components in the food or diet. |
 | | Conceptually, food energy conversion factors should reflect the amount of energy in food components (protein, fat, carbohydrate, alcohol, novel compounds, polyols and organic acids) that can ultimately be utilized by the human organism, thereby representing the input factor in the energy balance equation. |
 | | Thus, changing energy conversion factors in the primary database is relatively easy from a purely mechanical point of view, and it need not be problematic for a database to hold and disseminate a variety of energy values for food. |
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