What is meant by the bioavailability of a vitamin in food

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Reference no: EM133370845

Questions: Answer the following parts of the question below:

a. What is meant by the bioavailability of a vitamin in food?

b. List at least two (2) characteristics of fat-soluble vitamins

c. List at least two (2) characteristics of water-soluble vitamins

d. When thiamin is consumed in excess of needs, how does the body treat the excess?

e. List the conditions that indicate a dietary deficiency of riboflavin.

f. An individual complains of cracking and redness at the corners of the mouth. What deficiency does the individual have?

g. List at least three (3) greatest food sources that contribute to Riboflavin

h. When the diet contains an adequate amount of protein, which amino acid can be used by the body to synthesise niacin?

i. List the conditions that indicate a dietary deficiency of niacin

j. What is the approximate niacin RDI for adults?

Reference no: EM133370845

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