Английский язык (Пищевой профиль). Учебное пособие

the plant to build starch and the ability of the animal body to utilize it were known long before some of the processes involved in its synthesis and utilization were known. The plant by means of its chlorophyll, takes the carbon and oxygen from the air and, combining these with water brought through the roots from the soil, manufactures sugars. This sugar is dissolved in the juice of the plant and carried to all its parts as food. When the plant produces more sugar than is required for its immediate need the surplus is stored for future use. Whether the place of storage is seed, root, leaf or stem depends upon the plant. Usually the plant stores the carbohydrate as insoluble starch in the form of tiny grains or granules.

3.Although carbohydrates are mostly of vegetable origin, sugar is found in the blood streams of animals and of man. Provision is made in the cells of the liver for storage of animal starch (glycogen) sufficient to meet requirements of the human body for carbohydrates for a comparatively short time. The animal body, like the plant body, synthesizes this more complex substance from sugar and later hydrolyzes it to sugar as needed.

Cellulose is also a carbohydrate, containing the elements present in starch in the same proportion. Cellulose used in the diet is to give bulk and provide material for certain regulatory processes. Foods high in cellulose are bran, dried fruits and legumes, fruits with skins, seedy fruits, and leafy and coarse fibered vegetables.

4.The organic acids, found in a large number of foods are frequently considered together with carbohydrates. The utilization of organic acids in the body for energy proves to be similar to that of starches and sugars.

Organic acids also have a part in stimulating and regulating body processes. Fruits and vegetables are the best sources of organic acids. Citric and malic acids are examples of those commonly found in these foods.

Only a few foods consist of pure carbohydrate. A well-known example of these is sugar. A food is considered high or low in carbohydrate according to the amount it contains in proportion to its total solids. Foods high in carbohydrates are: cakes, candy, cereals and cereal products, dried fruits, honey, potatoes, sugar.

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Post-Text Exercises

I. Look at the following sentences and decide whether they are true or false:

1. The plant may produce more sugar than it needs. 2. The surplus of sugar is stored in different parts of the plant. 3. All carbohydrates are of vegetable origin. 4. Sugars and starches are digested rather quickly and supply energy for the body. 5. Cellulose is contained in bran, legumes, seedy fruits, leafy vegetables. 6. Organic acids are utilized in the body in a way, similar to starches and sugars do. 7. Organic acids are found in high proportion in cereal products. 8. There are a lot of products consisting of pure carbohydrate.

II.Which abstract of the text (1, 2, 3, 4) contains this information?

1.The foods containing sugars are characterized as having sweet taste. 2. Starch is composed of carbon, hydrogen and oxygen.

III. Describe the process by which the plant produces sugars.

IV. Define the general idea of the text. Choose one statament from the list below and make comments, using the information from the text.

1. To give the general idea of carbohydrates. 2. To inform readers about the foods containing carbohydrates. 3. A food is considered high or low in carbohydrate according to the amount it contains in proportion to its total solids. 4. The different sugars in foods differ from each other but all the foods in which they are present have a characteristic sweet taste.

V. Match the words to make up word combinations from the text. Make up sentences, using them.

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VI. Find in the text sentences containing Complex Subject and translate them into Russian. (См. Грамматический справочник).

VII. Read the text about starch and put the verbs in brackets into the correct form: Present or Past Simple, Active or Passive.

Starch … (to use) widely both as a foodstuff and as a raw material for different industries. Starch … (to form) in all green plants. Commercially starch … (to extract) from cereal grains such as corn or maize, wheat, rice, barley, rye, oats, buckwheat. Potatoes … (to use) also for the starch production. The first starch … (to obtain) from wheat by the Egyptians. They … (to use) it as food and for making papyrus. Potato starch … (to make) in Europe in the 16th century for the first time.

The process of manufacture of starch … (to vary) with the raw material. In general, cereals, tuber and roots rich in starch are broken up, sieved with water, refined to remove impurities and dried.

Starch … (to use) for making glucose or dextrose. Much starch … (to convert) into dextrin which has strong adhesive properties. Starch and sugar belong to the group of carbohydrates which … (to contain) carbon, hydrogen and oxygen.

Carbohydrates … (to classify) as mono-saccharides, disaccharides, trisaccharides and polysaccharides. Glucose or dextrose is a monosaccharide. Common sugar or sucrose is a disaccharide. Starch is a polysaccharide.

VIII. Look through the text A again, make up 7-8 questions and ask each other in small groups. Sum up the information given in the text.

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TEXT B

Pre-Text Exercises

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

Minerals, system, process, calcium, iodine, minute, assimilate, phosphorus, function, diet, salad, specifications, material, vitamins, balance, proteins, mechanism, chemical, magnesium, molecule, ounce, metabolism, thyroid gland.

II. Define what parts of speech the following words belong to. Translate them into Russian.

Deficiency, assimilable, specification, constituent, unfortunately, frequently, ordinarily, leafy, ruination, completely, insufficient, adjustment, quantity, requirement, fortunately, plentiful, notable, inactive, principal, inhabitant, occurrence.

III. Read the title of the text and think of the content it refers to, then read the text and check your supposition.

MINERALS

The minerals which we have in our system are very important links in our vital processes. The most important minerals are iron, calcium, iodine. We must have iron in our blood to get oxygen from the air, and we must have minute traces of copper or the iron cannot be assimilated. Calcium and phosphorus must be present to make our bones and teeth, as well as to perform various other functions.

Minerals not only must be present in our food, but they must occur in a form which must be assimilated by the body. If our diet is lacking iron, you cannot make up the deficiency eating iron ore, for such a material is not assimilable. You must have copper but you cannot get it by sprinkling fine grains of copper-bearing rock on your salad. The body is not only very exacting in the specifications of what it must have, it also lays down strict rules regarding the form in which the material must be presented.

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For the most part these materials are only the minor constituents of plants and animal life and, unfortunately for our good health, they occur most frequently in what we ordinarily do not like to eat. The outer layers and germ of the grains, the peelings of the tubers and fruits, the coarser, leafy, parts of vegetables. These are the materials that contain the minerals and often the vitamins. By stripping cereals of all their outer coats and refining sugar until it is whiter than the whitest snow, we have made a good start on the road to the ruination of human health, for fine milling removes 75 per cent of the minerals.

Calcium is a very important mineral in animal life. All of our calcium is completely replaced about every six years, and the only way to maintain the balance in the body is to take in a sufficient quantity in the food. If there is insufficient intake the body tries to make adjustment, but it is never completely successful. It goes on excreting calcium, taking it from bones and teeth. The calcium requirements for the growing young is fully twice as great as that of the average adult.

Phosphorus is to calcium as thunder is to lightning; the two together are required to make our bones and teeth. We must have our phosphorus and plenty of it, twice as much as calcium (about 1.4 grams per day) for we turn over our body's total supply in less than three years. The greater need comes from the fact that phosphorus is required by some of the body proteins, phospholipins and phosphatases. Fortunately, most foods are more plentiful in phosphorus than in calcium, the notable exception being milk. Meat and egg yolk are high in phosphorus.

Iron. If we had no iron, we should have no blood. There is a striking similarity in the energy-promoting or absorbing mechanism in all branches of life. Higher animals all have blood containing iron bearing hemoglobin, to act as an oxygen carrier. The green chlorophyll of plants, which promotes the reactions of photosynthesis which make all life possible, has a chemical composition quite similar to our own hemoglobin but magnesium has been substituted for iron in the molecule. Iron is found in egg yolk, liver, meat, spinach.

Iodine. Less than a thousandth of an ounce of iodine is required for a human body. Iodine is the principal constituent of thyroxin which is the watch-dog of metabolism. Without thyroxin we should be as brainless and inactive as vegetables and far less beautiful, and it takes

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iodine to make thyroxin. If the soil contains enough iodine, there is an ample amount of it in the food. In places where the soil is deficient in iodine the food and water are also deficient, and the inhabitants have goiter. In such places the swollen neck, caused by the over-working and enlarged thyroid gland, is a matter of common occurrence.

Post-Text Exercises

I.Answer the following questions to the text:

1.What minerals are important for a human body? 2. What is calcium important for? 3. Which foods contain calcium? 4. Why is phosphorus necessary for the body? 5. What are the sources of phosphorus? 6. Is iron necessary for the formation of hemoglobin? 7. Which foods are valuable sources of iron and copper? 8. What mineral aids in the regulation of general health and the nervous system? 9. Name the foods which contain iodine.

II. Give synonyms from the text to:

Digestable, severe, often, to carry out, lack, usually (2), characteristics, distruction, significant, fully, needed, rich, alike, main, sufficient, substitute, regulation, a lot of, to be rich in, to bear.

III. Give antonyms from the text to:

Absent, different, indigested, major, fortunately, rarely, inner, destruction, fine (мелкий, тонкий), sufficient (2), to be low in, to be full of, difference, ample, to add, clever, active, more, reduced.

IV. Match a word(s) in column A with a word(s) in column B to form

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V. Revise Conditionals with the help of Grammar Reference at the end of this textbook. Find some examples with Conditionals I or II in the text B and translate the sentences. Make up your own ones, using examples below.

e.g. 1. If there is food, there is life. 2. If I were in your shoes, I would give up overeating and smoking. 3. If I had listened to your advice, I wouln’t have got in the trouble. 4. I wish we had simulators in our gym. 5. I wish I had studied hard before – my chances to pass English would be better.

VI. Match the beginnings of conditional sentences on the left with their endings on the right and translate them.

VII. Find the mistake in each sentence and correct it.

1.What would you do if you live here all the time, as we do?

2.If we met Captain Hook in open fight, leave me to deal with him.

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3. If he hadn’t come by 6 o’clock, he won’t come at all. 4. If you eat less than you need, the body burns fat to get energy and you loses weight. 5. If you have finished your homework, you might be able to help us. 6. I could understand your friend from Italy if he spoken a bit slowly. 7. If you went to London, you might have seen the Queen. 8. What will the kitchen look like if we painted it green. 9. I wish you would give me this book for a while. 10. Even if my parents disapproved of my plans, I wouldn’t had given them up.

TEXT C

Pre-Text Exercises

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

Organic, chemically, glycerol, normal, temperature, structure, composition, lipids, chemical, physical, category, molecules, structural and metabolic functions, diet, enzymes, lipases, lard, soya bean, olive, margarine, method, analyzed.

II. Form all possible derivatives from the words given below with the help of prefixes and translate them.

III. Form the opposites with the help of negative prefixes – un-, in-, mis-, dis-, ir-, im-, il-.

Soluble, saturated, organic, important, spoilt, blemished, appear, sustainable, possible, acceptable, available, natural, usual, expected, typical, significant, limited, accessible, legal, explored.

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IV. Read the text and give the general idea about fats and their role.

FATS

Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally trimesters of glycerol and fatty acids. Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the words «oils», «fats», and «lipids» are all used to refer to fats, «oils» is usually used to refer to fats that are liquids at normal room temperature, while «fats» is usually used to refer to fats that are solids at normal room temperature. «Lipids» is used to refer to both liquid and solid fats. The word «oil» is used for any substance that does not mix with water and has a greasy feel, regardless of its chemical structure.

Fats form a category of lipid, distinguished from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of most heterotrophs (including humans). Fats or lipids are broken down in the body by enzymes called lipases produced in the pancreas.

Examples of edible animal fats are lard (pig fat), fish oil, and butter or ghee. They are obtained from fats in the milk, meat and under the skin of the animal. Examples of edible plant fats are peanut, soya bean, sunflower, sesame, coconut, olive, and vegetable oils. Margarine and vegetable shortening, which can be derived from the above oils, are used mainly for baking. These examples of fats can be categorized into saturated fats and unsaturated fats.

Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats are also sources of essential fatty acids, an important dietary requirement.

The fat content of a food can be analyzed by extraction. The exact method varies on what type of fat to be analyzed.

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