The bioavailability of vitamins in food ____.
A) depends on many factors, such as how the food was prepared
B) is easy to determine
C) refers to a vitamin's molecular structure
D) refers to the number of neutrons in the cells of vitamins
E) is the ratio of vitamin intake to calorie intake
Correct Answer:
Verified
Q6: Which of the following is not a
Q7: Which of the following is true of
Q8: What is the richest source of thiamin?
A) White
Q9: The RDA for thiamin is _ .
A) higher
Q10: The RDA for riboflavin is based primarily
Q12: The risk of thiamin deficiency is doubled
Q13: Which of the following is true of
Q14: Which of these is the greatest contributor
Q15: Of these foods,which is the best source
Q16: A deficiency of riboflavin can cause a
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