Tue Oct 14 00:30:00 UTC 2025: Okay, here’s a summary of the article and a rewritten version as a news article:
**Summary:**
The article traces the history of the calorie, starting with its origins in 18th-century physics experiments. It highlights key figures like Lavoisier, Liebig, and Atwater, who contributed to the development and popularization of the calorie as a measure of food energy. The article also points out the historical context of using calories for social control and efficiency, particularly in institutions. Finally, it emphasizes the limitations of the “calories in, calories out” model in light of modern science, which recognizes the importance of individual genetics, gut bacteria, and food processing methods in how our bodies utilize energy.
**News Article:**
**The Hindu: Unpacking the Calorie – A Century-Old Number Faces Scrutiny**
**October 14, 2025 (Bangalore, India)** – For over a century, the calorie has reigned supreme in our understanding of food and energy. From the back of food packets to the forefront of diet fads, this single unit has shaped our eating habits and health perspectives. But a recent article published in The Hindu takes a deep dive into the calorie’s origins and argues that it’s time for an update.
The piece traces the calorie back to 18th-century experiments by French chemist Antoine Lavoisier, who first linked respiration to combustion. Later, figures like Justus von Liebig and Wilbur Olin Atwater played crucial roles in applying the concept of energy measurement to food and nutrition. Atwater, in particular, is credited with popularizing the “Calorie” (kilocalorie) on food labels in the United States.
However, the article reveals a less-known aspect of the calorie’s history: its use for social control. Early nutritionists studied marginalized populations to determine the minimum fuel needed for productivity, a practice rooted in efficiency rather than individual well-being.
Today, the “calories in, calories out” model is increasingly challenged by modern science. As Jahnavi Phalkey, founding director of Science Gallery Bengaluru, writes, “Our bodies are not simple furnaces.” Factors like genetics, gut bacteria, and cooking methods significantly impact how we process energy.
The future of nutrition, the article suggests, lies in a more personalized approach. Fields like nutrigenomics are exploring the complex interaction between our genes and the food we consume. As we move away from simple calorie counting, a deeper understanding of our bodies will lead to better informed choices.
First Piper 