What is meant by the bioavailability of a vitamin in food?
A) The total amount available from plant and animal food
B) The amount absorbed and subsequently used by the body
C) The amount that escapes destruction from food processing
D) The number of different chemical forms of the same vitamin
Correct Answer:
Verified
Q5: Cooking a food in liberal amounts of
Q6: Which of the following is a feature
Q7: What is a chief function of the
Q8: Which of the following functions has a
Q9: When thiamin is consumed in excess of
Q11: Which of the following vitamins would be
Q12: Which of the following is the coenzyme
Q13: Beriberi results from a deficiency of
A)niacin.
B)thiamin.
C)vitamin C.
D)vitamin
Q14: Which of the following is NOT among
Q15: Which of the following is NOT among
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