Food and Its Соnstituents. Пища и её влияние на организм человека. Учебное пособие
.pdfglucose is nearly the only natural substance that can. While chemists were trying to find what foods are made of, physiologists were trying to learn what food is nourishment.
It soon became evident to the physiologists that foodstuffs must undergo enormous changes in the human body, because the body tissues are very different from the foodstuffs that nourish them. Hair, skin, muscles and bones bear little resemblance to the proteins, fats, carbohydrates and minerals which foodstuffs consist of.
The word «food» is used loosely to mark anything edible whether it is a natural product such as wheat, fish, or potatoes; a partly processed product such as flour; or cooked foods such as an apple-pie. If it is edible – it is food, regardless of what must be done to it before it is eaten. Because of this uncertainty of meaning, the nutritionists use the word «foodstuffs» for those portions of the foods the body can use, mainly the carbohydrates, fats and proteins.
All digestion is a reaction of the foodstuffs with water or what chemists call a hydrolysis. As the digested food passes along the intestines, it consists of 3 sugars (mostly glucose), about 20 amino acids and several fatty acids. There are also salts and some other substances that are in food, such as acids, chlorophyll, cholesterol and vitamins. Such is the food as it passes through the intestinal wall into the bloodstream to be distributed to the various tissues for growth, repair, or the production of energy.
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1.The task of chemists and physiologists was a) the same; b) different; c) to define what foods were made of.
2.The food-stuffs undergo a) no changes in the body; b) great changes in the body; c) partial changes in the body.
3.Food is a) anything edible; b) only processed products; c) any natural product.
4.The meaning of the words «foods» and «foodstuffs» is a) not quite certain; b) equal; c) different only for nutritionists.
5.Digestion is a) the utilization of minerals by the body; b) a hydrolysis of food-stuffs; c) reaction of sugars and about 20 amino
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1.The purpose of food is to replace the water.
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2.Glucose is the only natural substance that can serve as nourishment.
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3.Body tissues are very different from the foodstuffs that nourish them.
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4.There are very little carbohydrates in the human body.
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5.The word «food» is used to mark anything edible.
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1.Bread and milk………………… (to be) both low in iron.
2.Honey …………….. (to be) nutritionally much better than sugar.
3.The term sugar for most people …………………….... (to mean) cane (" ") or beet ( ) sugar.
4.The plants ……..…. (to take) the carbon and oxygen from the air.
5.Fruits and vegetables ...… (to be) the best sources of organic acids.
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TEXT C. WHAT IS FOOD?
Food is essential to the nutrition of any human being or any form of life. If there is no food there is no life; if the amount or kind of food is inadequate, growth is stopped and the capacity to work is lost.
The term «food» is commonly referred to those substances that we eat. Milk, eggs, tomatoes, and flour are accepted as foods.
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Scientifically speaking foods are not so much substances that we eat, as substances that supply us with certain nutrients when they are eaten. Foods supply us with energy, build and repair tissues, and regulate body processes. Foods which we eat are often complex substances, which meet more than one of these body needs. One food may supply with both energy and building material, another may regulate body processes and give energy. The contribution that a food makes to the body depends on its constituents and the ability of the body to utilize them. The chief constituents of foods are classified into six groups: carbohydrates, proteins, fats, minerals, vitamins, and water.
The body's need for energy is met through carbohydrates, fats and proteins. Its need for building and repairing tissues is mainly met by proteins and minerals. The regulation of body processes is commonly regarded as particular function of water, proteins, vitamins, minerals, organic acids and cellulose. Though water, proteins, carbohydrates, and fats make up the largest quantity of the food constituents, the others constituents are also important.
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1.What is food? (Name some foods.)
2.What do foods supply a human body with?
3.What are the chief constituents of foods?
4.How is the body's need for building and repairing tissues met?
5.What substances regulate the body processes?
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Do foodstuffs undergo enormous changes in the human body? |
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Are body tissues different from the foodstuffs? |
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Body tissues are different from the foodstuffs, are not they? |
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Are body tissues different from the foodstuffs or similar?
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1.Food is essential to the nutrition of any human being.
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2.Food supplies body with energy and building material.
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3.The contribution of food depends on its constituents.
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4.Water, proteins, carbohydrates, and fats are also essential for human body.
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1.No record exists to tell us about various effects …………. foods.
2.Understanding of what happens ….. foods after they are eaten had to wait ……… several discoveries in chemistry.
3.Foods are composed ………… organic substances.
4.While chemists were trying to find what foods are made ……….
physiologists were trying to learn what food must be used as nourishment.
5.The body tissues are profoundly different …… the food-stuffs that nourish them.
6.The term "food" is commonly referred ………. those substances that we eat.
7.Foods supply us……..energy, build and repair tissues, and regulate body processes.
8.The contribution that a food makes to the body depends …….. its constituents and the ability of the body to utilize them.
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1.There are no records of the food of primitive man and so we can only guess what he ate.
2.With more than 14% of water neither wheat nor flour keeps well.
3.The flour can be made from either winter or spring wheat.
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4.Bread and milk are both low in iron.
5.They burned carbon in oxygen and measured both the heat produced and the amount of CO2.
6.Thiamine occurs in food of both animal and plant origin.
7.They didn't take part in this research either.
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1.Soft flours ………… (to be) the best to make cakes.
2.You should know that honey ……………….. (to be) nutritionally much better than sugar.
3.Cakes ……………………… (to be) made up of many ingredients.
4.In the course of cooking a great part of vitamins …... (to be) lost.
5.Maize can ………… (to be) grown in a wide variety of climates.
6.One must … (to be) very careful with salt and sugar in one's diet.
7.The amount of vitamins in food ………(to vary) with the time of cooking.
8.The body …………..(to use) substances from food to function correctly and to stay healthy.
9.Most foods ………………….(to contain) more than one nutrient.
10.Diet ………….(to mean) the food that a person normally eats every day.
11.At least 22 amino-acids …………………… (to occur) naturally.
12.Fat ………………(to provide) a concentrated source of energy.
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1.Food industry involves the commercial movement of food from field to folk.
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2.Both ancient and modern records show that farmers work long hours.
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3.The modern food industry is the result of technological and cultural changes over the last 150 years.
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4 Agriculture is the process of producing food by the cultivation of
plants.
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5.In the U.S., consumers spend about US$1 trillion annually for food.
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6.In North America, over 50 % of the population were farm families only a few decades ago.
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II. THE NUTRIENTS
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protein [''prqutJn], carbohydrate ["kRbq'haidreit], macronutrient ["mxkrqu'njHtrient], sodium ['squdiqm], calcium ['kxlsiqm], potassium [pq'txsiqm], phosphorus [''fOsfqrqs], magnesium [mxgnJziqm], iron ['aiqm], zinc ['ziNk], copper ['kOpq], iodine ['aiqdin], selenium [si'liniqm], chromium ['krqumiqm], cobalt ['kqubLlt], saccharides ['sekqraidz], absorption [qb'zLpSqn]
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nutrition (") – nutrient; chemistry (#) – chemical; vita
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TEXT A. THE NUTRIENTS
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