How is the thermic effect of food best defined?

The thermic effect of food (TEF) refers to the increase in energy expenditure that occurs as a result of the body processing food for use and storage. When you consume food, your body requires energy to digest, absorb, and metabolize the nutrients, which leads to an increase in metabolism—this is what TEF encompasses. This effect can vary based on what you eat, as different macronutrients have different thermic effects; for instance, protein typically has a higher thermic effect compared to fats or carbohydrates.

Understanding TEF is important in sports nutrition as it contributes to the overall daily energy expenditure and can influence dietary choices, especially for those looking to optimize body composition or enhance performance through diet management. Recognizing the significance of TEF allows nutrition coaches to educate clients on how food choices can affect their energy balance and metabolic rate, ultimately impacting their training and recovery.