calorize

Latin calor (“heat”) +‎ -ize

calorize (third-person singular simple present calorizes, present participle calorizing, simple past and past participle calorized)

1. To form a protective surface on (a ferrous metal) by coating with aluminum powder and then heating.
   • 1927, United States National Bureau of Standards, Light metals and alloys: Aluminum. Magnesium, page 39:

     He finds that materials that have been mechanically worked calorize better than cast material.

   • 1930, Mechanical Engineers' Handbook, page 689:

     Forged, wrought, drawn, rolled or pressed metals calorize better than cast metals.

   • 1955, Babcock & Wilcox Company, Steam: its generation and use, page 24-14:

     The foundry at Barberton is also equipped to dip calorize (coating with aluminum) steel plates and castings.

calorie +‎ -ize

calorize (third-person singular simple present calorizes, present participle calorizing, simple past and past participle calorized)

1. (intransitive, dated) To follow a diet that focuses on the number of calories in food.
   • 1926, Pennsylvania's Health - Volume 4:

     She too is calorizing. She will retain her flapper figure--- and starve herself to do it!

   • 1928, Leonard Bacon, ‎Joseph Parrish Thompson, & ‎Richard Salter Storrs, The Independent - Volume 120, page 135:

     Mr. Coffey does not tell us whether he accomplished this admirable stabilization of his avoirdupois by exercising, by calorizing, or by reading James Joyce.

   • 1958, Peter Joseph Steincrohn, You can increase your heart-power, page 212:

     He will vitaminize and calorize you into gaining weight.

2. (transitive) To provide information about the number of calories in (a food item).
   • 1932, The Southern Pharmaceutical Journal - Volume 25, page 240:

     Candy calorized has endeavored to show a woman that she puts on no more pounds eating candy than she does eating something else.

   • 1984, Restaurant Business - Volume 83, page 162:

     Diet Plan: l3 to l4 days of completely calorized menus with the all-important basic four food groups included in each meal.

3. (transitive) To make (food) with high-calorie ingredients.
   • 1959, Poultry and Farm Supply World - Volumes 36-37, page 17:

     While calorized feeds for poultry were being developed, scientists were also looking into an improved milk replacer for calves.

• coralize