gen-define-the-thermic-effect-of-food-and-give-one-short-worked-3b95

Define the thermic effect of food and give one short worked example.

# Thermic Effect of Food (TEF) **Definition:** The thermic effect of food is the increase in energy expenditure that occurs after eating, representing the calories burned during digestion, absorption, storage, and processing of nutrients. It typically accounts for approximately 10% of total daily energy expenditure. TEF varies by macronutrient: - **Protein:** 20-30% of calories consumed - **Carbohydrates:** 5-10% of calories consumed - **Fats:** 0-3% of calories consumed ## Worked Example **Question:** If someone eats a meal containing 30g protein, 50g carbohydrates, and 20g fat, what is the approximate thermic effect? **Solution:** 1. Calculate calories from each macronutrient: - Protein: 30g × 4 cal/g = 120 calories - Carbohydrates: 50g × 4 cal/g = 200 calories - Fat: 20g × 9 cal/g = 180 calories - **Total: 500 calories** 2. Calculate TEF for each macronutrient (using mid-range values): - Protein: 120 × 0.25 = 30 calories - Carbohydrates: 200 × 0.075 = 15 calories - Fat: 180 × 0.015 = 2.7 calories - **Total TEF: ~48 calories** **Answer:** The body will burn approximately 48 calories (or ~10% of the meal) just processing this food.