Benders'dictionary of nutrition and food technology

87cult studies have been performed, and only a limited range ofactivities can be studied under these confined conditions.Indirect calorimetry is a means of estimating energy expenditureindirectly, rather than by direct measurement of heat production.Two methods are in use:(1) Measurement of the rate of oxygen consumption, using aspirometer; permits calculation of energy expenditure. Moststudies of the energy cost of activities have been performedby this method.(2) Estimation of the total production of carbon dioxide over aperiod of 7–10 days, after consumption of dual isotopicallylabelled water (i.e. water labelled with both 2 H and 18 O, seedouble-labelled water).caltrops See water chestnut.Camembert French soft cheese made from cows’ milk, originatingfrom Auge in Normandy. Covered with a white mould(Penicillium candidum or P. camembertii) which participates inthe ripening process.Composition/100 g: water 51.8 g, 1256 kJ (300 kcal), protein19.8 g,fat 24.3 g (of which 67% saturated,30% mono-unsaturated,3% polyunsaturated), cholesterol 72 mg, carbohydrate 0.5 g (0.5 gsugars), ash 3.7 g, Ca 388 mg, Fe 0.3 mg, Mg 20 mg, P 347 mg, K187mg, Na 842mg, Zn 2.4mg, Se 14.5µg, I 16µg, vitamin A 241 µgRE (240µg retinol,12 µg carotenoids),E 0.2 mg,K 2 mg,B 1 0.03 mg,B 2 0.49 mg, niacin 0.6 mg, B 6 0.23 mg, folate 62 µg, B 12 1.3µg,pantothenate 1.4 mg.A 40 g serving is a source of Ca, P, vitamin A,B 2 , folate, a rich source of vitamin B 12 .camomile Either of two herbs, Anthemis nobilis or Matricariarecutica.The essential oil is used to flavour liqueurs; camomiletea is a tisane prepared by infusion of the dried flower headsand the whole herb can be used to make a herb beer.Campden process The preservation of food by the addition ofsodium bisulphite (E-222), which liberates sulphur dioxide. Alsoknown as cold preservation, since it replaces heat sterilisation.Campden tablets Tablets of sodium bisulphite (E-222), used forsterilisation of bottles and other containers and in the preservationof foods.Campylobacter A genus of pathogenic organisms which are themost commonly reported cause of gastroenteritis in UK,although it is not known what proportion of cases are foodborne.Campylobacteriosis has been associated with the consumption ofundercooked meats, milk that has been inadequately pasteurisedor contaminated by birds, and contaminated water. C. jejuni(C. coli, TX 4.1.2.1) invades intestinal epithelial cells. Infective