Food Preparation and Nutrition GCSE
Bioavailability
What Bioavailability means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Bioavailability
The proportion of a nutrient that is absorbed and utilized by the body, often influenced by food processing and preparation.
Topics that use Bioavailability
- Food choice (AQA GCSE)
Related terms
- Allergens
- Culinary Traditions and Heritage
- Cultural and Religious Identity
- Economic and Physiological Constraints
- Ethical and Environmental Considerations
- Ethical and Environmental Stewardship
- Ingredient Provenance and Seasonality
- Organoleptic Analysis
Using Bioavailability in the exam
Definition questions usually carry one or two marks, and examiners look for the precise wording. Write the definition from memory, check it against the version above, and then use the term in a longer answer on the same topic so it sticks.
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