Bioavailability is defined as the degree to which an ingested nutrient is absorbed and so is available to the body.

True.

Explanation:

Bioavailability refers to the amount of nutrients absorbed and available for use by the body. This is because not all consumed nutrients are actually used, and there may be interactions between substances or between the nutrients in food themselves, which increase or decrease the utilization of these nutrients. These factors are very important since the combination of foods can influence the bioavailability of essential nutrients for health.

In the diet of children we have a classic example of low bioavailability: milk, which is a very common food in this age group, and is also an important source of calcium if consumed with or near the intake of iron source foods (meat, vegetables). greens, beets and beans), causes decreased use of iron. As a result, the child may have anemia, so these two sources should not be consumed together often.

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