Bioavailability is defined as: - The amount of a nutrient (g or mg) compared to the amount of energy in a food - The body's ability to digest, absorb, and use a nutrient - The body's ability to store a nutrient for later use - The amount of energy required to process a nutrient for use within the body
Added by Hannah P.
Close
Step 1
Step 1: Bioavailability is the term used to describe the body's ability to digest, absorb, and use a nutrient. Show more…
Show all steps
Your feedback will help us improve your experience
Madhur L and 84 other Biology educators are ready to help you.
Ask a new question
Labs
Want to see this concept in action?
Explore this concept interactively to see how it behaves as you change inputs.
Key Concepts
Recommended Videos
Concept: Availability vs. bioavailability. Availability refers to the amount of nutrient X that is present a food or supplement. Availability is affected by the way we store and handle our food (cooking, cutting up the food, exposing it to light, etc). Bioavailability refers to amount of nutrient absorbed and subsequently used by the body. Bioavailability is affected by an individual's nutritional status, physiological state, chemical form of that nutrient, interactions with other substance in food, etc. Some food may have a high amount of nutrient but absorption may be low because of these factors. Note: The concept of availability and bioavailability can be applied to vitamins, minerals, drugs, toxins, etc. Remember, availability is the amount present. Bioavailability is the amount absorbed and used by the body. Based on the information provided above, please answer the following 2 questions. Question: A small orange contains 50 mg of vitamin C. When we consume it, we absorbed approximately 70% of the vitamin C, which is 35 mg. The 35 mg represents Bioavailability Availability Both availability and bioavailability Not enough information to determine the answer.
Madhur L.
Concept: Availability vs. bioavailability: Availability refers to the amount of nutrient X that is present in a food or supplement. Availability is affected by the way we store and handle our food (cooking, cutting up the food, exposing it to light, etc.). Bioavailability refers to the amount of nutrient absorbed and subsequently used by the body. Bioavailability is affected by an individual's nutritional status, physiological state, chemical form of that nutrient, interactions with other substances in food, etc. Some food may have a high amount of nutrient but absorption may be low because of these factors. Note: The concept of availability and bioavailability can be applied to vitamins, minerals, drugs, toxins, etc. Remember, availability is the amount present; bioavailability is the amount absorbed and used by the body. Based on the information provided above, please answer the following question. Question: A kiwi contains 65 mg of vitamin C. Once it is cut up into pieces and made into kiwi jam, the kiwi now contains only 45 mg of vitamin C. 45 mg represents: availability bioavailability amount that is absorbed and used by the body None of the answers is accurate
Dominador T.
Sheryl E.
Recommended Textbooks
Biology for AP Courses
Objective Biology for NEET
Introduction to General, Organic and Biochemistry
Transcript
Watch the video solution with this free unlock.
EMAIL
PASSWORD