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IGNOU CFN 1 "You and Your Food":Nutrition Basics:Macronutrients: Carbohydrates, proteins, fats.Micronutrients: Vitamins, minerals.Water: Essential for hydration and bodily functions.Nutritional Requirements:Vary based on age, gender, activity level, health status.Balanced diet: Incorporate all food groups in appropriate proportions.Food Groups and Dietary Guidelines:Grains: Main source of energy and fiber.Fruits and vegetables: Rich in vitamins, minerals, and antioxidants.Protein-rich foods: Meat, fish, eggs, legumes, nuts.Dairy: Source of calcium and protein.Dietary recommendations: Portion sizes, frequency of consumption.Food Safety and Hygiene:Proper handling, storage, and preparation to prevent foodborne illnesses.Cleanliness, temperature control, and avoiding cross-contamination.Reading Food Labels:Nutritional information: Serving size, calories, nutrients.Ingredient list: Identify added sugars, preservatives, and allergens.Eating Habits and Behavior:Mindful eating: Paying attention to hunger cues and satiety.Emotional eating: Recognizing triggers and developing coping strategies.Cultural and Social Influences:Food choices influenced by cultural traditions, family habits, and social settings.Understanding cultural diversity in food preferences and dietary practices.Impact of Food on Health:Nutrient-rich diet promotes overall health and reduces the risk of chronic diseases.Balanced nutrition supports immune function, energy levels, and mental well-being.Food Choices and Sustainability:Consideration of environmental impact, ethical concerns, and resource conservation.Opting for locally sourced, seasonal foods and reducing food waste.Meal Planning and Preparation:Importance of meal planning for budgeting, time management, and nutritional balance.Cooking techniques: Grilling, baking, steaming, sautéing, to preserve nutrients.