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
Q9: What term identifies the characteristic tingling sensations
Q11: Which property is shared by niacin and
Q12: How does the method of cooking affect
Q13: Which factor explains why B vitamin deficiencies
Q15: A deficiency of what vitamin produces a
Q16: Which food provides the most thiamin per
Q18: What describes the basic function of a
Q19: Which food contains a protein that decreases
Q28: Riboflavin needs are more difficult to meet
Q32: Riboflavin is most easily destroyed when exposed
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents