(Bioavailability or biological availability). In some foodstuffs, nutrients that can be demonstrated to be present chemically may not be fully available when they are eaten, because the nutrients are chemically bound in a form that is not susceptible to enzymic digestion.
A measure (in terms of type, volume and location) of the supply of health resources and services relative to the needs (or demands) of a given individual or community. Health care is available to an individual when he can obtain it at the time and place that he needs it, from appropriate personnel. Availability is a function of the distribution of appropriate resources and services, and the willingness of the provider to serve the particular patient in need.
Innutrition, the extent to which a nutrient is present in a form that can be absorbed and used by the body.