Caloriques

Caloriques is a term used in nutrition to describe the energy content of foods and beverages. In French, the word caloriques is related to calories or energy measurements, and it is commonly tied to the notion of the energy value or “apport calorique” of what is eaten. In nutritional labeling, energy is typically expressed in kilocalories (kcal) and sometimes in kilojoules (kJ); on many labels, the term calories is used informally to mean kilocalories. One kcal equals 4.184 kJ.

Foods are described as caloriques when they provide a certain amount of energy per unit weight. The energy density depends on macronutrients: fats provide about 9 kcal per gram, while carbohydrates and proteins provide about 4 kcal per gram. Alcohol contributes roughly 7 kcal per gram. The concept of calories is central to diet planning, as daily energy needs vary with age, sex, body size, activity level, and goals.

The notion of the caloric intake (apport calorique) versus caloric expenditure (dépense calorique) underpins many weight-management strategies. A positive energy balance tends to promote weight gain, while a negative balance tends to promote weight loss. Calorie counting and balancing are common tools, though modern approaches emphasize overall diet quality, satiety, and metabolic factors in addition to total energy.

Historically, the calorie emerged from 19th‑century calorimetry, with Atwater’s values establishing widely used energy coefficients for macronutrients. Today, while the energy balance model remains useful, it is acknowledged as a simplification of human metabolism, which can be influenced by physiology, gut microbiota, and thermogenic effects of food.