'Bioavailability' refers to:
A) the degree to which certain food sources are available (grow) within a habitat.
B) the degree to which nutrients may be extracted by eaters from a given food.
C) the degree of biodiversity found in the environment.
D) the degree to which the eater can equalize food energy intake and output such that there is no ecological footprint.
E) None of the provided answers is correct.
Correct Answer:
Verified
Q41: Proteins, carbohydrates and fats are:
A) macronutrients.
B) phytochemicals.
C)
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Q47: Which of the following affects the 'bioavailability'
Q48: In comparison to today's overall food supply,
Q49: Because it is such a key part
Q50: What is the traditional 'dietary staple' of
Q51: The 'dietary staples' of foragers have mostly
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