Evidence supports increased fat oxidation during sub-maximal exercise, 3h following the ingestion of a low glycaemic index (LGI) carbohydrate (CHO) meal compared with high glycaemic index (HGI) carbohydrate meal. The meals contained the equivalent of 2g/kg body mass of available carbohydrate. The aim of this thesis was to investigate whether or not the increased fat oxidation following a low glycaemic index meal is evident in recreationally active participants following the ingestion of breakfast with an available carbohydrate content of 1g.kg-1 BM.