Methodology

Sources & Methodology

EKCal shows practical estimates while making the assumptions and limitations visible.

BMR and TDEE

The main adult BMR estimate uses the Mifflin–St Jeor equation. TDEE multiplies BMR by an activity factor. Activity factors are broad categories, so the result must be calibrated against a real two- to four-week weight trend.

BMI

BMI is calculated as weight in kilograms divided by height in metres squared. It is a screening measure, not a direct measurement of body fat or health.

Body-fat estimate

The tape-measure tool uses a U.S. Navy-style circumference equation. Tape position and measurement error can materially change the result.

Exercise calories

Exercise pages use MET values and the formula: MET × 3.5 × body weight in kg ÷ 200 × minutes. METs represent average energy cost and cannot reproduce every individual session.

Food data

Food pages use standard composition references such as USDA FoodData Central where a suitable match exists, alongside representative values for common Indian, UAE and international foods. Macro values and calories are rounded. Mixed dishes and restaurant foods are estimates because recipes vary.

Practical serving sizes

Piece, cup, slice and glass weights are representative serving assumptions created to make per-100 g values easier to use. They are labelled “about” or “approximate.” A kitchen scale, package label or full recipe calculation is more specific.

Core references

Rounding and uncertainty

Numbers are rounded because extra decimal places imply accuracy that these estimates do not have. Use trends and consistent methods rather than treating one calculated value as a medical fact.

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