What is the thermic effect of food represented as?

The thermic effect of food (TEF) refers to the increase in metabolic rate that occurs after eating due to the energy required for digestion, absorption, and metabolism of the nutrients in the food consumed. It represents the energy expenditure associated with the digestion process, including activities such as breaking down food, absorbing nutrients, and transporting them throughout the body.

TEF is typically expressed as a percentage of the total energy intake and can vary based on the macronutrient composition of the meal; for instance, protein generally has a higher thermic effect compared to carbohydrates and fats. This metabolic process is a crucial aspect of understanding total daily energy expenditure, as it directly impacts how many calories are used in relation to what is consumed.

While other terms like Total Energy Expenditure (TEE), Basal Metabolic Rate (BMEE), and Physical Activity Energy Expenditure (PAEE) are related components of energy metabolism, they do not specifically represent the thermic effect of food. TEE encompasses the overall calories burned in a day, BMEE represents the calories burned at rest, and PAEE accounts for calories expended through physical activity. TEF specifically hones in on the energy required for processing food, which is why it is accurately identified as TEF