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The Atwater system ,  named after Wilbur Olin Atwater , or derivatives of this system are used for the calculation of the available energy of foods. The system was developed largely from the experimental studies of Atwater and his colleagues in the later part of the 19th century and the early years of the 20th at Wesleyan University in Middletown, Connecticut. Its use has frequently been the cause of dispute, but no real alternatives have been proposed.
As with the calculation of protein from total nitrogen, the Atwater system is a convention and its limitations can be seen in its derivation.
Available energy as used by Atwater is equivalent to the modern usage of the term metabolisable energy ME. In most studies on humans, losses in secretions and gases are ignored. The gross energy GE of a food, as measured by bomb calorimetry is equal to the sum of the heats of combustion of the components — protein GE p , fat GE f and carbohydrate GE cho by difference in the proximate system.
By measuring coefficients of availability or in modern terminology apparent digestibility , Atwater derived a system for calculating faecal energy losses. Urinary losses were calculated from the energy to nitrogen ratio in urine.
Experimentally this was 7. Atwater collected values from the literature and also measured the heat of combustion of proteins, fats and carbohydrates.
These vary slightly depending on sources and Atwater derived weighted values for the gross heat of combustion of the protein, fat and carbohydrate in the typical mixed diet of his time. It has been argued that these weighted values are invalid for individual foods and for diets whose composition in terms of foodstuffs is different from those eaten in the USA in the early 20th century. Atwater measured a large number of digestibility coefficients for simple mixtures, and in substitution experiments derived values for individual foods.
These he combined in a weighted fashion to derive values for mixed diets. When these were tested experimentally with mixed diets they did not give a good prediction, and Atwater adjusted the coefficients for mixed diets.
This system relies on having measured heats of combustion of a wide range of isolated proteins, fats and carbohydrates. It also depends on data from digestibility studies, where individual foods have been substituted for basal diets in order to measure the apparent digestibility coefficients for those foods.
This approach is based on the assumption that there are no interactions between foods in a mixture in the intestine, and from a practical view point, such studies with humans are difficult to control with the required accuracy. The carbohydrate by difference approach presents several problems. To get started today please call Mark at 1. Supplement Facts Serving size: Resveratrol - Over 50, scientific research studies prove the health and longevity long life support benefits of this miracle molecule.
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