Food Preparation and Nutrition GCSE
Bioavailability and Absorption
What Bioavailability and Absorption means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definitions of Bioavailability and Absorption
Exam boards and our study guides word this term in slightly different ways. Learn the version your board uses.
The efficiency with which micronutrients are released from the food matrix and absorbed in the gastrointestinal tract. This is influenced by chemical form (e.g., haem vs non-haem iron), the presence of enhancers like Vitamin C, or inhibitors such as phytates and oxalates.
The extent to which vitamins are absorbed and utilized by the body, influenced by solubility (fat vs. water), the presence of other nutrients (synergy), and individual physiological factors.
Topics that use Bioavailability and Absorption
- Food, nutrition and health (AQA GCSE)
Related terms
- Bioavailability and Nutrient Interaction
- Dextrinisation
- Diet-Related Health Conditions
- Dietary Requirements and Hydration
- Emulsification
- Energy Balance and Homeostasis
- Energy Balance and Metabolic Homeostasis
- Etiology of Diet-Related Health Conditions
Using Bioavailability and Absorption 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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