What is the thermic effect of carbohydrate?

What is the thermic effect of carbohydrate?

• A. 2-5%
• B. 6-8%
• C. 8-10%
• D. 10-12%

Answer: (B)

The thermic effect of food (TEF) refers to the increase in metabolic rate after ingestion of a meal, attributable to the energy required for digestion, absorption, and metabolism of nutrients. For carbohydrates, the thermic effect generally falls in the range of 6-8%. This means that when carbohydrate sources are consumed, the body expends about 6-8% of the energy contained in those carbohydrates just in processing them. This range reflects the moderate energy cost of metabolizing carbohydrates compared to proteins and fats, which typically have higher thermic effects. It is essential for sports nutritionists to understand these variations in TEF, as they can influence overall energy expenditure and nutritional planning for athletes. By correctly identifying that the thermic effect of carbohydrates is around 6-8%, it provides a reliable basis for athletes and individuals looking to optimize their nutritional strategies based on the energy cost of macronutrient processing.

The thermic effect of food (TEF) refers to the increase in metabolic rate after ingestion of a meal, attributable to the energy required for digestion, absorption, and metabolism of nutrients. For carbohydrates, the thermic effect generally falls in the range of 6-8%. This means that when carbohydrate sources are consumed, the body expends about 6-8% of the energy contained in those carbohydrates just in processing them.

This range reflects the moderate energy cost of metabolizing carbohydrates compared to proteins and fats, which typically have higher thermic effects. It is essential for sports nutritionists to understand these variations in TEF, as they can influence overall energy expenditure and nutritional planning for athletes. By correctly identifying that the thermic effect of carbohydrates is around 6-8%, it provides a reliable basis for athletes and individuals looking to optimize their nutritional strategies based on the energy cost of macronutrient processing.