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?

In the absence of glucose, other monosaccharides and even monomers of other macromolecules (amino acids, glycerols) can be converted to glucose to fuel cellular respiration. a. True b. False

The N excess/deficit factor for 100 kg of an organic material that contained 60% C (carbon) and 0.5% N (nitrogen) would likely be (assuming that 35% of the carbon is metabolized by microorganisms and the carbon and nitrogen are assimilated in a 10:1 ratio). -3.85 kg (deficit, N immobilization) -1.05 kg (deficit, N immobilization) -2.50 kg (deficit, N immobilization) -1.60 kg (deficit, N immobilization) -2.15 kg (deficit, N immobilization)

According to the World Health Organization, complex carbohydrates should provide between 55% and 75% of total energy. 1) True 2) False