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Explain the Bioavailability of nutrients?
The amount of many nutrients needed in the diet depends on the absorption or bioavailability of the nutrients. Bioavailability is defined as 'the percent of the dietary nutrient absorbed and utilized for a specific function by the body'. The percent absorption varies widely for different nutrients depending on the quantities ingested and the presence of other constituents of the diet. Examples are: iodine absorption is nearly loo%, calcium absorption in a normal adult is about 40% to 60% while that of iron varies from 1% to 15% , depending on the type of iron and other constituents of the diet. The concept of bioavailability is best illustrated by iron, Iron is present as inorganic iron in vegetarian foods and as organic iron in meat and flesh foods, The inorganic form of the iron, as you may already be aware, is known as 'non-haem iron' while the organic form is known as haem iron. The 'non-haem iron'' absorption is affected by several constituents of the diet while haem iron absorption is relatively independent of these constituents.
Escherichia coli is generally regarded as part of the normal flora of the human intestinal tract and that of many animals. Serotypes of E. coli which have been implicated in human
Indications 1) Symptomatic patient with normal LV function (ejection fraction 2 0.5 at rest). If they are in class In or IV NYHA, surgery is recommended. In this group of pat
Clathrin-coated pits and vesicles are included in both the endocytosis of material at the plasma membrane and the exocytosis of proteins from the Golgi apparatus. Electron
Define Fortification to prevention of iron deficiency anaemia? Food fortification is one of the alternatives that ensure consumption of the nutrient regularly in daily diet. Fo
Develop a hypothesis relating to the amount of dissolved oxygen measured in the water sample and the number of fish observed in the body of water.
Explain the Uses of ISO in Cereal products Cereal products ISP is sometimes used instead of, or in mixture with isolates and soy flour, in the formulation of milk replac
Explain the Stages of alzheimer's disease? Stage I - There is an increased forgetfulness, anxiety and depression. Associated nutrition related changes include difficulty in
Applications of microbiology in different fields
S-Gene The S-gene has been suggested to be a super gene complex with several linked genes. It is supposed to have at least six (may he more) closely-linked genes which determi
Q. Why in infectious and inflammatory conditions may clinical signs related to the lymphatic system occur? The lymph nodes or lymph glands have lymphoid tissue that produces ly
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