The reason for dietary protein to have higher thermic effect than that of carbohydrate or fat should be explained. Concept Introduction: Food digestion will be an advanced method once visages with numerous challenges given by proteins. They are broken down into amino acids, that they were made of, and so into tiny peptides during an advanced method beginning within the abdomen with HCl and enzyme. Then, within the gut, the tiny peptides area unit regenerates into amino acids involving several enzymes like enzyme, chymotrypsin, aminopeptidases, and carboxypeptidases.

Question

The thermic effect of food is a term used to describe the energy cost of processing the food we eat, digesting it, and either turning it into precursors for needed biosynthesis, usable energy in the form of ATP, or storing the excess intake as fat. The thermic effect is usually approximated at 10% of the total calories consumed, but the thermic effect of fat is only 2-3% of total fat calories while the thermic effect of protein is 30% or more of calories consumed as protein. In your opinion, why dietary protein has a much higher thermic effect than dietary fat?

Answer 1

Question

Chapter 25, Problem 18P

Interpretation Introduction

Interpretation:

The reason for dietary protein to have higher thermic effect than that of carbohydrate or fat should be explained.

Concept Introduction:

Food digestion will be an advanced method once visages with numerous challenges given by proteins. They are broken down into amino acids, that they were made of, and so into tiny peptides during an advanced method beginning within the abdomen with HCl and enzyme. Then, within the gut, the tiny peptides area unit regenerates into amino acids involving several enzymes like enzyme, chymotrypsin, aminopeptidases, and carboxypeptidases.

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The thermic effect of food is a term used to describe the energy cost of processing the food we eat, digesting it, and either turning it into precursors for needed biosynthesis, usable energy in the form of ATP, or storing the excess intake as fat. The thermic effect is usually approximated at 10% of the total calories consumed, but the thermic effect of fat is only 2-3% of total fat calories while the thermic effect of protein is 30% or more of calories consumed as protein. In your opinion, why dietary protein has a much higher thermic effect than dietary fat?

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