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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #166852
Title: BIOAVAILABILITY: DEFINITION, GENERAL ASPECTS AND FORTIFICANTS

Author
item WOOD, RICHARD - TUFTS-HNRCA

Submitted to: Encyclopedia of Human Nutrition
Publication Type: Book / Chapter
Publication Acceptance Date: 11/29/2004
Publication Date: 3/1/2005
Citation: Wood, R.J. 2005. Bioavailability: definition, general aspects and fortificants. In: Caballero, B., Prentice, A., Allen, L. editors. Encyclopedia of Human Nutrition, 2nd edition.

Interpretive Summary:

Technical Abstract: Bioavailability is an important consideration in a number of areas of nutrition, including the derivation of Dietary Reference Intakes, estimation of potential impact of changes in dietary pattern, the selection of specific food fortificants, and the formulation of whole meal products, such as infant formulas or meal replacements.