Food Bioavailability

Energy yield nutrients such as minerals, vitamins and water a

• True

• False

the quantity of a compound that is released from its matrix in the gastrointestinal tract, becoming available for absorption (e.g. enters the blood stream). This term includes digestive transformations of foods into material ready for absorption.

• Bioavailability

• Bioaccessibility

• bioactivity

Bioactivity includes tissue uptake and the consequent physiological response.

• True

• False

§The supply of nutrients to the human body thus not only depends on the amount of the nutrient in a food, but also on its bioavailability.

• true

• false

§bioavailability of macronutrients, i.e. carbohydrates, proteins and fats, is usually high with less than 60% of the amount ingested being absorbed and utilized in the human body.

§

• true

• false

Factors affecting variability of nutrient bioavailability

• §Physiochemical properties of food

• genetic factors,

• age

• all of the above

Heme iron is more readily available for absorption than non-heme iron

• true

• false

Fats act as bioavailability inhibitors of carotenoids

• true

• false

The ileal digestibility is a more accurate method to estimate the amino acid bioavailability than total tract digestibility

• true

• false

ß-carotene is lower in women than in men

• true

• false