II мовна практика

Підготуйте реферат на тему: “ MEAT NUTRITION ”

III Робота з текстом фахової тематики

I. 1)Прочитайте та перекладіть письмово поданий нижче текст.

Fruit and Vegetables

Vegetables play an important role in a daily diet. They supply great quantities of nutrients and are also an impor­tant source of dietary fibre, though they contain about 95 per cent of water.

Vegetables are extensively used in many attractive and appetizing meals recommended to the obese people because of their low energy content. The nutrient content of many vegetables is influenced by a number of factors during growth and after harvesting. For example, the amount of vitamin C will vary with variety, maturity and exposure to sunlight, as well as with the method of handling, the tem­perature during transport and the period of storage.

Green vegetables and some root vegetables are especial­ly eaten raw, as they suffer no cooking losses. They are of nutritional importance because of their contribution to the daily intake of vitamin C, B-carotene (which after absorp­tion is converted to vitamin A in the body), folic acid, iron and other minerals, and dietary fibre.

Nearly one quarter of the average daily intake of vitamin A is provided by root vegetables, most of this by carrots. Turnips are rather good sources of vitamin C. But still pota­toes provide the main source of this vitamin. Its amount is highest in new potatoes and falls gradually during past-harvest storage. Because of the comparatively large amounts which are eaten, potatoes contribute more protein and iron than other vegetables.

Peas, and fresh, dried, canned and frozen beans, are rich in protein and provide much energy, B-vitamins and dietary fibre. Fresh and frosen peas and beans also contain vitamin C. It is important to remember that the high levels of nutrients in dried peas will fall when the vegetables are soaked before use.

Fruit and vegetables are nutritionally very important, because they are a major source of vitamin C in the diet. But its amount in different fruit and vegetables varies gre­atly and will always be lower after cooking.

Vegetables take the larger part in the average diet not only for their nutritional value but for their influence on the whole process of digestion. Vegetables are recogni­zed practically by the cuisine of every country. They are eaten not only as garnishes to meat and fish but as separate dishes too.

Potato is a starchy food. Carrot is rich in vitamin A, cabbage in vitamin C. Onion and garlic enhance the flavour of a dish and are known for their antibiotic properties.

Radish, beetroot, horse-radish, lettuce intensify activity of pancreas.

Fruit and berries make not only a good dessert but an accompaniment course too. They are used for making cakes, jams, jellies, ice-creams, etc. Blackcurrants are excepti­onally rich in vitamin C. They are followed by strawberries and other soft fruits, oranges, grapefruit and many fruit juices. Apples, bananas, cherries are examples of fruits which contain much less of the vitamin C and in this respect they do not compare with green vegetables. To some fruit products, such as apple juice for example, vitamin C may be added. Most fruits also contain sugars and small amo­unts of other minerals. Fruit juices are made from con­centrated juice and they retain their vitamin C well during prolonged storage. But once package is opened it will slowly be lost through oxidation.

Dried fruits do not contain vitamin C. Prunes and dried apricots are also useful sources of B-carotene, Nuts and nut products are rich in fat and protein and are a concentra­ted source of energy. They are a good source of the B-vita-mins, but contain no vitamins A or C.

2) Випишіть з тексту всі фахові терміни, вкажіть їх українські еквіваленти та

запам’ятайте.

3) Напишіть анотацію до тексту.

II. Translate the following word combinations into English, compose sentences with them .

Скорочення потужностей, застаріле обладнання, оновлення, подальша обробка, величезні відстані, споживати, частково відкриті, обмежена кількість, постачання, м’ясопереробна промисловість, створювати нові компанії, забиті тварини, переробники м’яса, готівковий обіг, колишні колгоспи, приватні виробники.

IV ІНДИВІДУАЛЬНЕ ЧИТАННЯ (обсяг – 20 тис. друкованих знаків газетного тексту)

1) Прочитайте та перекладіть статтю (статті).

2) Випишіть та запам’ятайте 20 ключових слів.

3) Підготуйте усний переказ прочитаного.