Министерство образования российской федерации

МОСКОВСКИЙ ГОСУДАРСТВЕННЫЙ УНИВЕРСИТЕТ

ПИЩЕВЫХ ПРОИЗВОДСТВ

МЕТОДИЧЕСКИЕ УКАЗАНИЯ

по развитию навыков и умений чтения и устной речи

на английском языке для студентов 1 курса

(2 семестр)

Москва 2014

Составитель:

Косычева М.А., ст. преп. кафедры «Иностранные языки» МГУПП

Рецензенты:

Локтионова С.Н., к.ф.н, зав.кафедрой «Иностранные языки» МГУПП

Исаакиду К.В., к.ф.н., доцент кафедры «Иностранные языки»МГУПП

HUMAN DIET

What is food?

Carbohydrates.

Fats.

Proteins.

Vitamins.

Minerals.

Water.

UNIT1

WHAT IS FOOD?

Active Vocabulary

food, foods/foodstuffs- пища, еда; продукты питания;

nutrition- питание,

nutrient– питательное вещество,

nutritive, nutritious- питательный,

nutritionist- диетолог;

to nourish, nourishment - питать; питание, еда, пища;

to eat (ate, eaten) - есть;

to take in, intake – принимать, потреблять;

to digest - переваривать,

digestion -пищеварение,

digestible – перевариваемый, усвояемый;

capacity, ability/capability - способность,

able, capable– способный, обладающий способностью;

to constitute- составлять,

constituent– элемент, составляющая;

to compose– составлять, создавать,

composition– состав (хим.), соединение,

component– составная часть, составной элементt;

to make up/to build up– составлять, создавать, формировать;

to meet the need/requirement – удовлетворять требованиям;

to make contribution – делать вклад;

amount, quantity– количество, величина;

to lose (lost, lost)– терять, отдавать;

to repair- восстанавливать;

to supplement– дополнять, восполнять;

to define– давать определение, описывать,

definition -определение,

definite - определенный;

to refer to - ссылаться;

to accept– принимать, признавать, допускать;

to regard– рассматривать, считать;

to list- перечислять;

essential– обязательный, необходимый, незаменимый,

adequate– достаточный, отвечающий требованиям,

complex – сложный, составной

PRE-TEXT EXERCISES

1. Переведите на русский язык данные словосочетания.

to stop the growth; to lose the capacity to work; to supply the body with food; to consume nutritive food; to define complex substances; to regulate body processes; to meet body’s needs for energy; to depend upon the ability of the body; to classify food constituents into se­veral groups; to make up/to constitute the largest quantity of food constituents; to list chief constituents; to eat/to take in various foods; to supplement the list of food constituents, to accept bread, milk, meat, eggs and vegetables as staple foods, to build and repair tissues; to regard as a particular function; to refer to substances.

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 used to refer to those substances that form a part of the usual diet. Milk, eggs, tomatoes, and flour are accepted as foods. 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 building 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.

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.