Food Preparation and Nutrition GCSE
Bioavailability and Nutrient Interaction
What Bioavailability and Nutrient Interaction means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Bioavailability and Nutrient Interaction
The physiological availability of minerals is governed by chemical interactions; for instance, Vitamin C enhances non-haem iron absorption, while phytates in cereals and oxalates in spinach act as inhibitors by binding to minerals.
Topics that use Bioavailability and Nutrient Interaction
- Food, nutrition and health (AQA GCSE)
Related terms
- Bioavailability and Absorption
- 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 Nutrient Interaction 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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