Cave Diver, Anhumas Abyss, Bonito, Brazil: The Anhumas Abyss is an underground cavern with a crystal-clear lake below, more than 260 feet (79 m) deep. A visitor must enter through a narrow opening at the top of the chamber and rappel into the cave. Snorkeling and scuba diving in the lake reveal amazing scenery. Distinctive, conical limestone stalagmites and stalactites occupy the lake and the surrounding area, some reaching 65 feet (20 m) high. (Photo by Marcio Cabral/Nature’s Best Photography Awards 2017)

Tens of thousands of vehicles damaged by super storm Sandy are being temporarily stored on runways and taxiways at Calverton Executive Airpark in Calverton, New York, on January 9, 2013 in this aerial view. Insurance Auto Auctions Inc, a salvage auto auction company specializing in total-loss vehicles, acquired the cars and trucks that were damaged, destroyed or flooded by the storm and needed a place to store them. The company made a deal with the Town of Riverhead to lease the airport land and then the vehicles are auctioned online. (Photo by Stan Honda/AFP Photo)

A member of the United States Naval Academy freshman class crawls through trenches at the wet and sandy station during the annual Sea Trials training exercise at the U.S. Naval Academy on May 13, 2014 in Annapolis, Maryland. For 14 hours, the United States Naval Academy freshman class, also known as Plebes, worked as a team to complete many grueling physical and mental challenges that help prepare them for real-world experiences and reinforce leadership, bonds, trust, and teamwork. Of the challenges, they endured: a two-mile regimental run, ground fights, water tactics, aquatics challenges, and survival skills, amongst many others. (Photo by Patrick Smith/Getty Images)

In this Monday, July 20, 2015 photo, Bill Lattin, the Southern California Timing Association president and Speed Week race director, stands in the Bonneville Salt Flats in Utah. A small city of tents, trailers and thousands of visitors appears almost every August in the Utah desert to watch cars, motorcycles and anything with wheels rocket across gleaming white sheets of salt at speeds of 400 mph. But wet weather has forced the cancellation of Speed Week for the second straight year and revived a debate about whether nearby mining is depleting the Bonneville Salt Flats of their precious resource. (Photo by Rick Bowmer/AP Photo)

A stunning photographic collection featuring portraits of people from 30 countries and the food they eat in one day. In this fascinating study of people and their diets, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.

Some foods have significantly more Calories than others but what does the difference actually look like. Each of the photographs below represents 200 Calories of the particular type of food; the images are sorted from low to high calorie density. When you consider that an entire plate of broccoli contains the same number of Calories as a small spoonful of peanut butter, you might think twice the next time you decide what to eat. According to the U.S. Department of Agriculture, the average adult needs to consume about 2000 – 2500 Calories to maintain their weight. In other words, you have a fixed amount of Calories to "spend" each day; based on the following pictures, which would you eat?

The last American military convoy to depart Iraq from the 3rd Brigade, 1st Cavalry Division crosses over the border into Kuwait on December 18, 2011 in Khabari Al Awazeem, Kuwait. (Photo by Mario Tama/Getty Images)

Sister Rebecca Leis pours low-gluten alter bread batter into a machine that bakes the thin bread at the Benedictine Sisters of Perpetual Adoration monastery in Clyde, Missouri, December 18, 2014. The Sisters have made communion wafers since 1910 and began making a low-gluten version in 2003 and have gone from 143 customers in 2004 to more than 11,000 customers from around the world. (Photo by Dave Kaup/Reuters)