Wong's article seeks to model the energy balance of humans inclusive of both sensible and oxidative energy content of food with the objective of finding means to modify the human energy balance and reduce obesity [1]. The author proposes that the temperature at which foods and beverages are consumed can make a significant contribution to whole body energy balance, and the temperature of foodstuffs can be manipulated to minimize risk for either positive or negative energy balance. He indicates that this important concept has been neglected in conventional nutritional science. With the current epidemic of obesity and associated disease sequelae, researchers in the field can appreciate the importance of exploring novel approaches to its prevention and treatment. However, the conclusion that sensible heat in foods can be a source of significant energy input to the human diet must discounted due to unit conversion errors and some general misunderstandings...
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January 2017
Design Innovation Paper
Discussion: “Temperature of Food and Drink Intake Matters” (Wong, K. V., 2016, ASME J. Energy Resour. Technol., 138(5), p. 054701)
Thomas H. Bradley,
Thomas H. Bradley
Associate Professor
Department of Mechanical Engineering,
Colorado State University,
Fort Collins, CO 80523
Department of Mechanical Engineering,
Colorado State University,
Fort Collins, CO 80523
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Christopher L. Melby
Christopher L. Melby
Professor
Department of Food Science and Human Nutrition,
Colorado State University,
Fort Collins, CO 80523
Department of Food Science and Human Nutrition,
Colorado State University,
Fort Collins, CO 80523
Search for other works by this author on:
Thomas H. Bradley
Associate Professor
Department of Mechanical Engineering,
Colorado State University,
Fort Collins, CO 80523
Department of Mechanical Engineering,
Colorado State University,
Fort Collins, CO 80523
Christopher L. Melby
Professor
Department of Food Science and Human Nutrition,
Colorado State University,
Fort Collins, CO 80523
Department of Food Science and Human Nutrition,
Colorado State University,
Fort Collins, CO 80523
Contributed by the Advanced Energy Systems Division of ASME for publication in the JOURNAL OF ENERGY RESOURCES TECHNOLOGY. Manuscript received April 25, 2016; final manuscript received April 27, 2016; published online June 21, 2016. Editor: Hameed Metghalchi.
J. Energy Resour. Technol. Jan 2017, 139(1): 015501 (2 pages)
Published Online: June 21, 2016
Article history
Received:
April 25, 2016
Revised:
April 27, 2016
Citation
Bradley, T. H., and Melby, C. L. (June 21, 2016). "Discussion: “Temperature of Food and Drink Intake Matters” (Wong, K. V., 2016, ASME J. Energy Resour. Technol., 138(5), p. 054701)." ASME. J. Energy Resour. Technol. January 2017; 139(1): 015501. https://doi.org/10.1115/1.4033628
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