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History of the Calorie as a Unit of Heat in Nutrition and Physiology

Coinage of the calorie has been attributed to Favre and Silbermann in 1852, but its first known appearance in writing was from a class on industrial chemistry given by N. Clément in Paris from 1819–1823. Notes taken by L.B. Francouer and J.M. Baudot survive (Medard L, Documents pour l'histoire du vocabulaire scientifique. 1981;2:–12 ; Lervig, P, Brit J Hist Sci. 1985;18:–96). The original usage defined a 0–1° C kg‐calorie that was sometimes capitalized. In 1848, J.R. Mayer used an identical definition in German. By about 1852, the calorie was defined in Adolphe Ganot's French physics text, and the first appearance in English was probably an 1863 translation by E. Atkinson. Because most workers regarded the kg as the metric base unit of mass, there was no need to distinguish the kilocalorie, which was not defined until later. In 1879, M. Berthelot defined the g‐calorie as a heat unit and the “grande calorie” as 1000 “petite” calories. It is not known who first added the kilo‐ prefix, which appeared in JH Raymond's 1894 textbook of human physiology. W.O. Atwater introduced the Calorie in his 1887 paper in Century magazine. His unit was exactly as it is now found on food labels. A debate on the definition of thermal units was conducted by the British Association from 1880–1896. The committee adopted the joule as the theoretical unit of heat because members could not agree on a specific temperature at which to define a thermal calorie.