Final answer:
The bioavailability of a vitamin in food refers to the amount absorbed and subsequently used by the body(option b). Factors such as the form of the vitamin and individual differences in digestion and absorption can affect bioavailability.
Step-by-step explanation:
The bioavailability of a vitamin in food refers to the amount absorbed and subsequently used by the body. When we consume vitamins in our diet, not all of them are easily absorbed and utilized by our bodies. Some factors that can affect bioavailability include the form of the vitamin, the presence of other substances in the food, and individual differences in digestion and absorption.
For example, vitamin A is obtained from both plant and animal food sources. In plant foods, beta-carotenes are converted to vitamin A during digestion. The bioavailability of beta-carotene is influenced by factors such as the amount of fat consumed with the food and the efficiency of conversion to vitamin A in the body.
Understanding the bioavailability of vitamins in food is important because it can help us make informed dietary choices to ensure we are getting an adequate intake of essential nutrients.