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IGNOU CFN 2 "Your Food and its Utilisation":Digestive System Overview:Mouth: Chewing breaks down food into smaller particles.Stomach: Acid and enzymes digest proteins.Small intestine: Absorbs nutrients into the bloodstream.Large intestine: Absorbs water and minerals, forms waste.Nutrient Absorption:Carbohydrates: Broken down into glucose for energy.Proteins: Broken down into amino acids for growth and repair.Fats: Broken down into fatty acids and glycerol for energy storage.Energy Metabolism:Calories: Units of energy derived from food.Basal metabolic rate: Energy used for basic bodily functions.Physical activity: Additional energy expenditure.Vitamins and Minerals:Essential for various bodily functions.Vitamin deficiencies can lead to diseases like scurvy (vitamin C deficiency) or rickets (vitamin D deficiency).Minerals such as calcium, iron, and potassium are crucial for bone health, oxygen transport, and muscle function.Water and Electrolytes:Water is vital for hydration and helps regulate body temperature.Electrolytes like sodium, potassium, and chloride maintain fluid balance and nerve function.Metabolic Disorders:Diabetes: Inability to regulate blood sugar levels.Obesity: Excess body fat accumulation leading to health problems.Metabolic syndrome: Cluster of conditions increasing the risk of heart disease, stroke, and type 2 diabetes.Food Processing and Preservation:Cooking methods: Heat destroys harmful bacteria and makes food easier to digest.Preservation techniques: Canning, freezing, drying, and pickling extend shelf life.