IGNOU CFN 1 You and Your Food | Guess Paper | Important Question Answer |Certificate in Food and Nutrition (CFN)  (Paperback, BMA Publication)

Nutritional Components of Food: Students learn about the various nutritional components present in different types of foods, including carbohydrates, proteins, fats, vitamins, minerals, and water. They understand the importance of each nutrient for maintaining optimal health and well-being. Digestion and Absorption: The course covers the process of digestion and absorption of nutrients in the human body. Students learn about the organs involved in digestion, such as the mouth, stomach, small intestine, and large intestine, as well as the role of enzymes and hormones in breaking down food and absorbing nutrients. Energy Metabolism: Students explore the concept of energy metabolism and learn how the body utilizes carbohydrates, fats, and proteins for energy production. They also study the factors that influence metabolic rate and energy balance. Nutritional Requirements: The course provides an overview of the nutritional requirements of different population groups, including children, adolescents, adults, pregnant and lactating women, and elderly individuals. Students learn how to assess nutritional needs and plan balanced diets to meet these requirements. Food Processing and Preservation: Students gain an understanding of food processing techniques and their impact on the nutritional quality of foods. They also learn about methods of food preservation, such as refrigeration, freezing, canning, drying, and fermentation, and their role in maintaining food safety and extending shelf life.