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Federal government websites often end in. Before sharing sensitive information, make sure you're on a federal government site. The site is secure. NCBI Bookshelf. Carbohydrates, protein, fats, and alcohol—the dietary macrocomponents—are the sources of energy in the diet.
Studies of normal and overweight subjects have not shown any significant differences in the proportion of food energy absorbed. In some underweight subjects, however, malabsorption of nutrients is an important factor.
Food energy is used to meet the body's needs, including protein synthesis; maintenance of body temperature, cardiac output, respiration, and muscle function; and storage and metabolism of food sources of energy. When more energy is consumed than is needed for metabolism and physical activity, the excess is stored, primarily as adipose tissue. Energy is the capacity to do work. In biologic systems it is usually measured in kilocalories kcal or kilojoules kJ.
One kilocalorie equivalent to 4. Energy balance refers to the relationship of energy intake to energy expenditure and energy storage. Less energy expenditure than energy intake results in a positive energy balance and storage of energy primarily as body fat. Increased fat storage is appropriate during pregnancy and lactation, during some periods of growth and development, and during recovery from trauma or malnutrition, but it may not be desirable under other conditions.