Explain factors influencing nutrient utilization

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1.Sickness
Nutrients can be lost because of illness. The illness may inhibit the absorption/drain the
nutrients away through diarrhea and vomiting.

2.Bioavailability
Bioavailability indicates the amount of a nutrient that is absorbed in the intestine from
the diet and is available to the body for its biological functions. The amount of a nutrient
that is consumed is not fully absorbed and available for its metabolic function in the
body. Bioavailability of a nutrient is governed by external and internal factors. Some
nutrients enhance nutrient absorption while others hinder the absorption. The
absorption rate of some nutrients can be enhanced when paired with other nutrients.
For instance, iron that is found in plant source is less bioavailable than iron found in
animal sources. To enhance the absorption of iron, consume vitamin C alongside a
serving of iron sources especially from vegetarian sources.
Vitamin C is a strong enhancer of iron absorption. This means having a glass of orange
juice with a bowl of breakfast cereal helps the body use more of the iron in the cereal.
Inhibitors reduces nutrient bioavailability in three ways:
a. Binding the nutrient in question in form that is not recognized by the uptake
systems on the surfaces of the intestinal cells
b. Rendering the nutrient insoluble and thus unavailable for absorption
c. Competing for the same uptake system e.g. interaction between calcium and non-haem iron.
d. Both minerals bind to a transporter on the surface of intestinal absorptive cells

3.Use of medication
Nutrient needs may be altered because of long-term medication use for instance use of
drugs such as anticonvulsants and /phenobarbital for epilepsy, antacids, anti-inflammatory drugs, and laxatives can interfere with calcium and vitamin D absorption, which negatively influences bone metabolism
Alcohol affects the absorption of nutrients in a number of ways:
a) It acts as a diuretic, which promotes excretion of stored minerals like calcium, zinc
and magnesium
b) Impairs nutrient absorption by damaging the cells lining the stomach and intestine
and disabling the transport of some nutrients into the blood.

4.Biological value
Is a measure of the proportion of absorbed protein from a food which becomes
incorporated into the proteins of the organism’s body. It captures how readily the
digested protein can be used in protein synthesis in the cells of an organism. When a
protein contains the essential amino acids in a proportion similar to that required by the
body, it has high biological value. When one or more essential amino acids are missing
or present in low numbers, the protein has low biological value. Proteins from animal
sources generally are of high biological value while those from plant sources are of low
biological value.

Titany answered the question on November 5, 2021 at 05:54

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Explain factors influencing nutrient utilization

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