- •Посібник розрахован на студентів вищих навчальних закладів другого етапу навчання, які навчаються за спеціальностями: 6.051701, 6.030510, 6.140101 денної та заочної форм навчання.
- •Contents
- •Part I. Topics for communication
- •Our university
- •Questions:
- •Vocabulary:
- •My speciality: Goods Manager of Food Products
- •Questions:
- •Vocabulary:
- •Questions:
- •Vocabulary:
- •Marketing and promotion
- •Questions:
- •Vocabulary:
- •Types of goods
- •Questions:
- •Vocabulary:
- •Wholesaling
- •Questions:
- •Vocabulary:
- •Retailing
- •Questions:
- •Vocabulary:
- •Advertising
- •Questions:
- •Vocabulary:
- •Fairs and exhibitions
- •2. Changes in diet and shopping
- •3. Farming and fishing
- •4. Home-cooked food
- •5. Eating out and eating outside
- •6. Fast food
- •7. Potatoes: a staple food
- •8. A sweet tooth
- •9. Going for a drink
- •10. A nice cup of tea
- •11. How to make Shepherd’s Pie
- •12. How to make Scones
- •Glossary
- •Active Vocabulary:
- •Words and Word Combinations:
- •Exercises:
- •I. Answer the following questions:
- •II. Give the corresponding Russian equivalents of:
- •III. Give the corresponding English equivalents of:
- •IV. Translate into English:
- •VI. Give sentences of your own in which the following words and word combinations are used:
- •VII. Topics for discussion:
- •Theme two. Fats and fatty acids
- •Active Vocabulary:
- •Words and Word Combinations:
- •Exercises:
- •I. Answer the following questions:
- •II. Give the corresponding Ukrainian equivalents of:
- •III. Give the corresponding English equivalents of:
- •IV. Translate into English:
- •V. Translate into Ukrainian:
- •VI. Topics for discussion:
- •Theme three. Proteins
- •Active Vocabulary:
- •Words and Word Combinations:
- •Exercises:
- •II. Give the corresponding Ukrainian equivalents of:
- •IV. Translate into English:
- •V. Translate into Ukrainian:
- •VI. Give sentences of your own in which the following words and word combinations are used:
- •VII. Topics for discussion:
- •Theme four.
- •Vitamins
- •Active Vocabulary:
- •Words and Word Combinations:
- •Exercises:
- •I. Answer the following questions:
- •VI. Translate into Ukrainian:
- •VII. Give sentences of your own using the following words and word combinations:
- •VIII. Topics for discussion:
- •Theme five. Cereal grains
- •Active Vocabulary:
- •Words and Word Combinations:
- •Exercises:
- •I. Answer the following questions:
- •II. Give the corresponding Ukrainian equivalents of:
- •III. Give the corresponding English equivalents of:
- •IV. Translate into English:
- •V. Translate into Ukrainian:
- •VI. Give sentences of your own in which the following words and word combinations are used:
- •VII. Topics for discussion:
- •Theme six.
- •Vegetables
- •Active vocabulary:
- •Words and Word Combinations:
- •Exercises:
- •I. Answer the following questions:
- •III. Give the corresponding English equivalents of:
- •IV. Translate into English:
- •V. Translate into Ukrainian:
- •VI. Give sentences of your own in which the following words and word combinations are used:
- •Theme seven. Fruits
- •Active Vocabulary:
- •Words and Word Combinations:
- •Exercises:
- •I. Answer the following questions:
- •II. Give the corresponding Ukrainian equivalents of:
- •III. Give the corresponding English equivalents of:
- •IV. Translate into English:
- •V. Translate into Ukrainian:
- •VI. Give sentences of your own in which the following words and word combinations are used:
- •VII. Topics for discussion:
- •Theme eight. Milk and milk products
- •Active Vocabulary:
- •Words and Word Combinations:
- •Exercises:
- •I. Answer the following questions:
- •II. Give the corresponding Ukrainian equivalents of:
- •III. Give the corresponding English equivalents of:
- •IV. Translate into English:
- •V. Translate into Ukrainian:
- •VI. Give sentences of your own in which the following words and word combinations are used:
- •VII. Topics for discussion:
- •Theme nine. Meat, physical structure and chemical composition
- •Active Vocabulary:
- •Words and Word Combinations:
- •Exercises:
- •I. Answer the following questions:
- •II. Give the corresponding Ukrainian equivalents of:
- •III. Give the corresponding English equivalents of:
- •IV. Translate into English:
- •V. Translate into Ukrainian:
- •VI. Give sentences of jour own using the following words and word combinations:
- •VII. Topics for discussion:
- •Theme ten. Fish and the fishing industry
- •Active Vocabulary:
- •Words and Word Combinations:
- •Exercises:
- •I. Answer the following questions:
- •II. Give the corresponding Ukrainian equivalents of:
- •III. Give the corresponding English equivalents of:
- •IV. Translate into English:
- •V. Translate into Ukrainian:
- •VI. Give sentences of your own using the following words and word combinations:
- •VII. Topics for discussion:
- •Part IV. Texts for Reading and Interpretation agroindustrial complex
- •Processing industry
- •Oils and fats
- •Words and Word Combinations:
- •Flours and other grain products
- •Words and Word Combinations:
- •Vegetables
- •Bananas
- •Citrus Fruits
- •Jams, Marmalades, Preserves and Jellies
- •Manufacture of margarin
- •Sausage manufacture
- •Dry or summer sausage
- •Meat canning
- •Manufacture of dried beef
- •The structure of the dairy industry in our country
- •Education and research work in the dairy industry
- •Feeding of the adults
- •The nourishment of infants
- •Words and Word Combinations:
Active Vocabulary:
protein n; herbivorous adj; medium n; precipitate n; glycine n; strenuous adj; albumin n; opalescent adj; coagulation n; denaturation n; hydropholic adj; colloid n.
Words and Word Combinations:
living tissues – жива тканина
herbivorous animal – травоїдна тварина
ultimate product – кінцевий продукт
inorganic acid – неорганічна кислота
aliphatic acid – аліфатична кислота
acetic acid – оцтова кислота
glycine – гліцин
Exercises:
І. Answer the following questions:
1. What is the role of proteins in nutrition? 2. What сan you say about constituents which form proteins? 3. How do plants form their proteins? 4. Where do animals get their proteins from? 5. What can you say about a preсipitate which you get on heating any animal fluid or tissue extract? 6. What are the essential constituents of the proteins? 7. What proteins are more acidic? 8. What can you say about the composition of proteins? 9. What is the simplest amino acid? 10. What are the outstanding properties common to all proteins? 11. What сan you say about the coagulation of proteins?
II. Give the corresponding Ukrainian equivalents of:
a precipitate, to precipitate, proteins, denaturation, albumin, glycine, coagulation, colloid.
ІІІ. Give the corresponding English equivalents of:
протеїни, альбуміни, глобуліни, протаміни, глютеліни, альбуміноіди, протеїди, гістони, хромопротеїди, осад, осідати, денатурація.
IV. Translate into English:
1. Білки – найцінніша у харчовому відношенні складова частина продуктів. 2. Людина і тварина не можуть синтезувати амінокислоти, необхідні для побудови білкової молекули. 3. В організмі білки з яких складаються всі найважливіші органи, тканини і речовини, постійно руйнуються і відновлюються, перебуваючи у безперервній взаємодії з речовинами, що входять до складу організму і навколишнього середовища. 4. Головним чином білки їжі використовуються організмом людини для побудови тканин. У цьому відношенні вони незамінні. Крім того, білки правлять за джерело енергії. 5. Для синтезу білків, що утворюють тканини організму, потрібно, щоб білок їжі містив всі необхідні для нього амінокислоти. 6. Найбільш повноцінні за амінокислотним складом є білки тваринного походження, наприклад, м'язових тканин м'яса, молока, курячого яйця, картоплі, гречаної крупи, гороху. 7. Прикладом неповноцінних білків тваринного походження є еластин і колаген. 8. Амінокислотний склад білка є важливим показником, що характеризує його харчову цінність. 9. Швидкість і ступінь денатурації залежать від властивостей білка, температури і тривалості нагрівання, а також від кислотності середовища і вологості продукту. 10. Альбуміни – білки, розчинні у воді. 11. Глобуліни – білки, не розчинні у воді, але розчинні в слабких водних розчинах нейтральних солей.
V. Translate into Ukrainian:
1. A Dutch physician and chemist, Gerri Jan Mulder, announced in 1838 his conclusion from many investigations that all living plants and animals contain a certain substance without which life is impossible. He named it protein, from the Greek word proteios meaning first, primary, holding first place. 2. All our foodstuffs – fats, starches, sugars, and proteins – contain the elements of carbon, hydrogen, and oxygen in varying proportions. 3. Most plants make their own protein by combining the nitrogen from nitrogen-containing materials in the soil with carbon dioxide from the air and with water. 4. Animals and people cannot use such simple raw materials for building the proteins. We must get our proteins from plants and other animals. 5. Next to water, protein is the most plentiful substance in the body. If all the water were squeezed out of you, about half your dry weight would be protein. 6. About a third of the protein is in the muscle. About a fifth is in the bone and cartilage. About a tenth is in the skin. 7. There are several dozen proteins in the blood alone. 8. The proteins in the body tissues are not there as fixed, unchanging substances deposited for a life-time. Some molecules or parts of molecules always are breaking down and others are being built as replacements. 9. The protein requirement depends on how fast the body is growing and how large it is. 10. The total daily protein needs increase steadily from birth to adolescence and then decrease to a maintenance level for adulthood. 11. The recommended daily protein allowances for adults are 70 grams for the average man who weighs about 154 pounds and 58 grams for the average woman who weighs 128 pounds.