It seems to me that what she really had to explain was "calorie" whereas 
kilojoule was almost an aside for international readers.  Our food labeling 
laws require that the kilocalorie shall be used and it shall be called 
calorie.  That is confusing.  If you don't understand the unit you are starting 
with, it is harder than normal to convert to kilojoules (which may NOT be 
legally used here on nutrition labels).  (It may be allowed as supplemental, 
but not to replace mislabelled kilocalories.)




________________________________
From: Pat Naughtin <[email protected]>
To: U.S. Metric Association <[email protected]>
Sent: Wed, February 24, 2010 3:00:24 AM
Subject: [USMA:46748] NY Times and kilojoules

Dear All, 

It is only a small mention in the first paragraph of the Notes but the editor 
at the NY Times actually felt that they had to explain the meaning when they 
used kilojoules. Here is the paragraph:

The term “calorie” sometimes causes confusion. Most people, when referring to 
the energy content of food, use “calorie” instead of “kilocalorie” — which is 
the actual unit that food energy is measured in. When I refer to 30 calories, I 
am following this convention and therefore technically mean 30 kilocalories. 
For metric system users, that’s about 125 kilojoules.
To see this in context go 
to http://opinionator.blogs.nytimes.com/2010/02/23/stand-up-while-you-read-this 
where you might be concerned about the ideas in the article.

Cheers,


Pat Naughtin
Author of the ebook, Metrication Leaders Guide, that you can obtain 
from http://metricationmatters.com/MetricationLeadersGuideInfo.html 
PO Box 305 Belmont 3216,
Geelong, Australia
Phone: 61 3 5241 2008

Metric system consultant, writer, and speaker, Pat Naughtin, has helped 
thousands of people and hundreds of companies upgrade to the modern metric 
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