Food Preparation and Nutrition GCSE
Nutritional Bioavailability
What Nutritional Bioavailability means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Nutritional Bioavailability
The extent to which micronutrients, specifically heat-labile vitamins (C, B1) and fat-soluble vitamins (A, D, E, K), are absorbed and utilized by the body following various preparation methods.
Topics that use Nutritional Bioavailability
- Food science (AQA GCSE)
Related terms
- Biological Fermentation
- Carbohydrate Transformations
- Chemical Leavening Mechanisms
- Chemical Stability and Food Safety
- Denaturation
- Functional and Chemical Transformations
- Functional Chemical Properties
- Functional Properties and Molecular Transformation
Using Nutritional 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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