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The amount of energy supplied by a nutrient is measured in calories. Technically, one calorie is the amount of energy required to raise the temperature of 1 gram of water 1 degree Centigrade (from 14.5 to 15.5). The 'calorie' measure used commonly to discuss the energy content of food is actually a kilocalorie (KCal) or 1000 real calories; this is the amount of energy required to raise one kilogram of water (about 2.2 pounds) one degree Centigrade. Different foods can be used by the body to produce different amounts of energy. 60 to 65 percent of your calories are spent just keeping you alive and keeping your heart beating, your kidneys filtering waste, and maintaining temperature near 98 degrees. Another 25 percent goes for pure movement. The remaining 10 percent of calories is spent processing food. Various national and international Committees have recommended allowances for different nutrients and the total calorie needs for different age groups with different activity l