Английский язык (Пищевой профиль). Учебное пособие

V. Read the text. Speak about the requirements to food technologists and peculiarities of training highly skilled specialists for food industry.

FOOD INDUSTRY JOB OPPORTUNITIES

For years, food technologists have been continuously in demand in the employment market. Food technologists are responsible for the planning and production of foods from raw materials to the finished product. Everyday we consume food and trust in its quality. Yet there is more behind a ready-for-sale product than just its filling into attractive packaging. When eating the product, the consumer is scarcely aware of what a long journey this has had from original agricultural product through processing in industrial enterprises to sale via the widest variety of distribution channels. At each step, the products must stand up to manifold controls and checks before we consumers can buy them in the shops.

Food safety (both in terms of microbes and toxicity) is central to the profession in the food industry. It is of the highest concern to manufacturers and thus there is a high demand for professionals on all levels in all branches of the food industry, as well as related industries, based on biological and biochemical processes of foods, food additives and raw materials. Future specialists need special skills to perform laboratory testing of foods, agricultural products, nutrients and toxins and to develop an original food product.

Food Technology is the study of the technical aspects of food production, beginning with harvesting or slaughtering, and ending with the consumption of the final product. In order to ensure qualification in food technology, the Bachelor course in Food Technology consciously focuses on a combination of the natural science education with the profound knowledge of technological processes in food industry. Food Science studies require a strong knowledge base in chemistry, biology, physics and mathematics. In-depth practical courses in food sciences, studying the principles of food technology, food analysis, food chemistry and biochemistry, and the physical characteristics of food are essential for future technologists. Food technologies also cover quality control of agricultural supplies and raw materials, hygiene, sanitization,

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packing processes etc. In this way, students are given the optimum ratio of theory and practice to qualify them for their profession. By the end of their course and through solid scientific work and specialist knowledge and abilities, graduates should be as best prepared as possible for practicing their profession. The result is a broad spectrum of professional opportunities in the food sector for graduates.

Potential places of employment upon graduation include food corporations, food-processing enterprises, research and development institutions, life science laboratories, quality control and regulatory institutes, governmental and municipal offices in charge of monitoring and evaluating the food industry and food services, as well as planning and consulting firms.

As a matter of fact graduates are required to have enough practice in the related branches of food industry. Therefore students’ participation in field work as part of their academic studies, where they are exposed to real work scenarios in an industrial environment, can provide them with invaluable practical experience and help them build professional contacts that may be useful upon graduation.

Post-Text Exercises

I. Translate into English the following words and expressions from the text:

Технолог пищевых продуктов, рынок занятости, пищевая промышленность, сельскохозяйственное сырье, готовый продукт (х2), привлекательная упаковка, промышленное предприятие, каналы сбыта, безопасность продуктов питания, смежные отрасли, пищевые добавки, лабораторное тестирование, питательные вещества, производство продуктов питания, сбор урожая, курс обучения бакалавров, глубокие (х2) знания, биотехнологические лаборатории, ценный опыт, участие в практике, окончание вуза.

II. Answer the following questions to the text:

1.What is the main function of a food technologist at the food enterprise?

2.What journey does a food product make before its consumption?

3.What is the main concern of food producers?

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V. Translate into English the following sentences, paying attention to the Voice of the verbs (Active or Passive):

3.Студенты получают прочные знания и практические навыки, необходимые для их будущей профессии.

4.Выпускники университета ищут работу в соответствии со своей квалификацией на пищевых предприятиях города.

5. Практика на производстве обеспечила студентов необходимым опытом и полезными связями.

TEXT C

I. Read the article about the role of food in our life for 3-5 minutes and tell about different functions of the main food constituents.

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. If food is consumed in excess of body needs, the «fires of life» are choked by overstocking and one may die.

The term «food» is commonly used to refer to those substances that form a part of the usual diet. Scientifically speaking, foods are not so much substances that we eat as substances that supply certain nutrients when eaten. Foods, then, are defined as those substances which when taken into the body, supply energy, build and repair tissues, and regulate body processes. Foods which we eat are often complex substances, capable of meeting more than one of these body needs. One food may supply both energy and build material, another may regulate body processes and give energy. The contribution that a food makes to the body depends upon 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.

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The body’s need for energy is met through carbohydrates, fats, and proteins. Its need for building and repairing tissues is primarily met by proteins and minerals, though these are supplemented by the other constituents. 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 used, the others listed are also essential.

II. Make groups of 5-6 people and choose one of the texts below for each group. Read it for 8-10 minutes, make a short report on the information given in the text and present it to the rest of the group.

MEALS

Three-four meals a day – breakfast, lunch, dinner and supper (or late tea) – are enough for most people. The meals should be varied, well cooked and attractive to look at – otherwise, however good they are, no one will want to eat them. Fresh food is better than tinned food and freshly cooked food is better than food that has been left in the oven or reheated after having become cold. Milk and butter (or margarine) are needed every day, with meat or fish or eggs (note or, not and). Fresh green vegetables or fruit are also needed every day. Every growing person, which means everyone up to the age of 20, should drink at least a pint of milk daily.

It is best not to eat last thing at night and not to swim or take a bath just after a meal. In order to give the digestive system time to get to work on food, it is always a good thing to pause for a thought and digestion.

A point to remember is that most people eat too much sugar, as they are fond of sweets, cakes and pastry. Too much meat can also be harmful. In the 18th century people ate meat for breakfast, lunch, tea, dinner and supper and they died early of various diseases.

The most important rule is moderation – eating neither too much nor too little. Eating a moderate and varied diet can help with weigh loss, weigh control and help you stay healthy. Guidelines, measuring cups, food dairies and, at last, registered dietitians-nutritioists enable you to take in a reasonable amount of food.

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ENERGY REQUIREMENTS

Just as a railway engine requires fuel to supply it with energy, so our bodies require food to keep them going. But whereas an engine, when not working, does not use up fuel, a man, even when resting, still needs energy to keep the heart, lungs, and other organs working and to maintain the body temperature.

As heat and energy are different forms of the same thing, they can be measured in the same units, namely «Calories». The Calorie is the amount of heat necessary to raise the temperature of 1,000 grammes of water 1° Centigrade. The energy which results from eating any food can also be measured in Calories. Foods vary greatly in the amount of energy that they produce when they are taken into the body, that is, in their calorific values.

The following table shows the amount of energy which an average person needs for various activities:

Except for water, almost everything in the diet has calories in it. For example, 1 ounce (28.3 g) of butter provides 215 calories, 1 ounce of chocolate provides 150 calories, 1 ounce of sugar contains 110 calories, an once of cheese – 100, of potatoes – 20, apples – 12 and tomatoes – 4. The average person should consume 2,000 calories per day. Divided into 3 meals and 2 snacks that will take around 500600 calories per meal and around 125-250 calories per snack.

There is one important thing to remember about calories. If you are eating a well-mixed diet – which includes plenty of milk, eggs, meat, fish, fruit, vegetables, bread, butter and cheese – you will be getting all calories you need for good health.

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TEXT D

Pre-Text Exercises

I. Read and translate the following international words paying attention to the part of speech:

Diet, optimal, group, complex, individual, genetic, problem, calorie, result, mass, energy, physical, balance, gram, protein, transport, combination, vitamin, mineral, metal, function, process, alcohol, toxic, factor, cultural, perspective, limit, anorexia, bulimia, orthorexia, interpretation, stress.

II. Read and translate the following words according to the meaning of words given in brackets:

Healthy (health – здоровье), nutrition (nutrient – питательное вещество), widely (wide – широкий), genetic (gene – ген), malnutrition (nutrition – питание), impediment (impede – мешать,

препятствовать), conversely (converse – противоположный), generally (general – общий, обычный), developed (to develop – развивать), roughly (rough – грубый), storage (to store – хранить,

сохранять), maintenance (to maintain – поддерживать, сохранять), avoidance ( to avoid – избегать), testimony (to testify – давать показания, свидетельствовать), replenishment (to replenish – снова наполнять, пополнять), poisonous (poison – яд, отрава), preference (to prefer – предпочитать), consumption (to consume – потреблять), interpretation (to interpret – объяснять,

интерпретировать), upbringing (to bring up – воспитывать), reduction (to reduce – уменьшать, сокращать), lowering (to lower –

снижать, уменьшать), obesity (obese – тучный, толстый).

III. Call the processes the names of which are derived from the following verbs and translate them:

Improve, maintain, consume, store, avoid, provide, replenish, transport, contaminate, interfere, gain, achieve, acquire, bring up, reduce, lower.

IV. Read the text about a healthy diet and decide which word A, B, C or D best fits each space.

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Notes to the text:

Monounsaturated (polyunsaturated) fat – мононенасыщенный

(полиненасыщенный) жир

Ratio – отношение, соотношение Hemp – конопля

Carcinogenic – канцерогенный

Pathogen – патогенный, болезнетворный микроорганизм Tapeworm eggs – яйца ленточного червя

Cholesterol – холестерин Adolescence – юность

HEALTHY DIET

A healthy diet is one that is arrived at with the intent of (1)… or

(2)… optimal health. This usually involves (3)… nutrients (4)… eating the appropriate amounts from all of the food groups, (5)… the adequate amount of water. (6)… human nutrition is complex, a healthy diet may (7)… widely, and is subject to an individual’s genetic makeup, environment, and health. For around 20 % of the human population, lack of food and malnutrition (8)… the main impediments to healthy eating. Conversely, people in developed countries have the opposite problem; they are more concerned about obesity.

Nutritional overview. Generally, a healthy diet is said (9)… :

ØSufficient calories to maintain a person’s metabolic and activity needs, but not (10)…to result in fat storage (11)… than roughly 30 % of body mass. For most people the recommended daily allowance of energy is 2,000 calories, but it depends (12)… age, sex, height, weight, and physical activity.

ØSufficient quantities of fat, including monounsaturated fat, polyunsaturated fat and saturated fat, with a balance of omega-6 and long-chain omega-3 lipids. The recommended daily allowance of fat is 65-80 grams.

ØMaintenance of a good ratio between carbohydrates and lipids (4:1): four grams of the first for one gram of the second.

ØAvoidance of excessive saturated fat (20 grams recommended limit, although the «evidence» for this claim is forever in debate after

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based foods, as well as the percentage of which a diet needs to be plant based in order to have health benefits is unknown. Nevertheless, plant-based food diets in society and between nutritionist circles are linked to health and longevity, as well as contributing to lowering cholesterol, weight loss, and in some cases, stress reduction.

Post-Text Exercises

I.Look through the text again and answer the following questions:

1.What does a healthy diet depend on? 2. What should a healthy diet include? 3. What may be the main impediments to healthy eating? 4. What should we avoid eating? Why? 5. How can poor eating habits influence a healthy diet?

II. Make up the outline of the text and retell the text, following it.

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