Temperature of Food and Drink Intake Matters

Kaufui Vincent Wong

doi:10.1115/1.4034290

Journal of Energy Resources Technology | Volume 139 | Issue 2 | Expert View

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Temperature of Food and Drink Intake Matters

Kaufui Vincent Wong

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Kaufui Vincent Wong

Department of Mechanical and
Aerospace Engineering,
University of Miami,
Coral Gables, FL 33146

Contributed by the Advanced Energy Systems Division of ASME for publication in the JOURNAL OF ENERGY RESOURCES TECHNOLOGY. Manuscript received July 2, 2016; final manuscript received July 9, 2016; published online August 17, 2016. Editor: Hameed Metghalchi.

J. Energy Resour. Technol 139(2), 024701 (Aug 17, 2016) (3 pages) Paper No: JERT-16-1277; doi: 10.1115/1.4034290 History: Received July 02, 2016; Revised July 09, 2016

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Abstract

The United States of America government determines the guidelines for daily diet of humans in their various life stages. The current guidelines for caloric intake are about 2800 kcal daily for the adult male, and about 600 kcal less for the adult female. This work brings up the point that with the growing diversity of the population, these caloric intake guidelines need to consider the effect of temperature at the time the food is consumed. The motivation of this study is diversity; it is recognized that the Chinese and South Korean cuisines typically have high temperatures when served, whereas much of the standard American fare is consumed at room temperature. The thermal capacity of the foods consumed has not been taken into consideration. It is likely that the “empty” calories related to consumption of hot foods are helpful, in keeping the body warm without the risk of weight gain. It is suggested that they may also be used judiciously to lose weight.

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Vincent Wong K. Temperature of Food and Drink Intake Matters. ASME. J. Energy Resour. Technol. 2016;139(2):024701-024701-3. doi:10.1115/1.4034290.

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Temperature of Food and Drink Intake Matters

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