That depends on what type of Chinese food it is. Just one serving of General Tso's Chicken has 844 calories. That does not include anything else. AnswerParty!
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.
Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.
Canadian Chinese cuisine is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients. This usually required altering cooking times, ingredients, and preparation methods so that the dishes were more agreeable to the Canadian palate. This cuisine developed alongside a similar version in the United States.
General Tso's chicken (sometimes Governor Tso's chicken, General Gau's chicken, General Tao's chicken, General Tsao's chicken, General Tong's chicken, General Tang's chicken, General Cho's chicken, General Chau's chicken, or simply General's Chicken) is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in North American Chinese restaurants. The dish was unknown in China and other lands home to the Chinese diaspora before it was introduced by chefs returning from the United States.
The dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although there is no recorded connection to him. The real roots of the dish lie in the post-1949 exodus of chefs to the United States.
Food energy is energy that animals (including humans) derive from their food, through the process of cellular respiration, the process of joining oxygen with the molecules of food (aerobic respiration) or of reorganizing the atoms within the molecules for anaerobic respiration.
Humans and other animals need a minimum intake of food energy to sustain their metabolism and drive their muscles. Foods are composed chiefly of carbohydrates, fats, proteins, water, vitamins, and minerals. Carbohydrates, fats, proteins, and water represent virtually all the weight of food, with vitamins and minerals making up only a small percentage of the weight. Carbohydrates, fats, and proteins comprise ninety percent of the dry weight of foods. Food energy is derived from carbohydrates, fats and proteins as well as organic acids, polyols, and ethanol present in the diet. Some diet components that provide little or no food energy, such as water, minerals, vitamins, cholesterol, and fiber, may still be necessary to health and survival for other reasons. Water, minerals, vitamins, and cholesterol are not broken down (they are used by the body in the form in which they are absorbed) and so cannot be used for energy. Fiber, a type of carbohydrate, cannot be completely digested by the human body. Ruminants can extract food energy from the respiration of cellulose thanks to bacteria in their rumens.
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparalleled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
The freshman 15 is an expression commonly used in the United States that refers to an amount (somewhat arbitrarily set at 15 pounds) of weight often gained during a female student's first year at college. In Australia and New Zealand it is sometimes referred to as First Year Fatties, Fresher Spread, or Fresher Five, the latter referring to a five-kilogram gain.
The purported causes of this weight gain are increased alcohol intake and the consumption of fat and carbohydrate-rich cafeteria-style food and fast food in university dormitories. Many dining halls in American universities are all-you-can-eat style and offer copious dessert choices. In addition, lack of sleep may lead to overeating and weight gain, because it lowers the level of leptin. Other causes include malnutrition, stress, and decreased levels of exercise. All of these factors can affect each person in a different way. Studies confirm many of these causes. Colleges and universities have recently been cracking down on this common problem and are trying to educate people on how to prevent it. This problem has grown so much that students are focusing on how to stop the freshman 15 before it happens.
Health Management Resources (HMR) is a provider of weight management programs, products and services to the medical community in the United States. HMR, a private company with headquarters in Boston, MA, USA, was founded in 1983. HMR helps to establish medical and behavioral intervention programs in hospitals, medical schools, and medical practices across the U.S. In addition to these clinic-based programs, HMR also offers programs that dieters can do on their own, with or without additional support. The basis of the treatment program is learning how to make lifestyle changes to lose weight and maintain the weight loss. HMR has published a number of research studies on the program results, including several on participants who have lost 100 pounds or more over a number of years.
Hospitality is the relationship between the guest and the host, or the act or practice of being hospitable. This includes the reception and entertainment of guests, visitors, or strangers.