Final Answer:
Increase in oxygen consumption following a meal is known as the _thermic effect of food_ (TEF) and is greatest after meals of _protein_.
Step-by-step explanation:
The thermic effect of food (TEF) refers to the increase in energy expenditure or oxygen consumption that occurs following the ingestion and digestion of food. TEF is part of the total energy expenditure and represents the energy required for the processing of nutrients in the diet.
The increase in oxygen consumption reflects the body's effort to metabolize and utilize the nutrients obtained from the meal. The magnitude of TEF can vary based on the composition of the meal, with different macronutrients influencing it to different extents.
Protein-rich meals induce the greatest thermic effect compared to meals rich in carbohydrates or fats. The metabolism of protein involves several energy-demanding processes, including the breakdown of amino acids, synthesis of new proteins, and elimination of nitrogen in the form of urea.
As a result, a higher proportion of the energy derived from protein is expended in the form of heat. The thermic effect of protein is estimated to be around 20-30%, meaning that 20-30% of the energy content of protein is utilized in the digestion and metabolism of the protein itself. In contrast, the thermic effects of carbohydrates and fats are generally lower.
Understanding the thermic effect of food is essential in the context of energy balance and weight management. Different macronutrients not only contribute varying amounts of energy to the diet but also influence energy expenditure through their differential effects on the thermic effect of food.