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. . , . .

Food and Its Constituents

2010

802.0075

143.21-923

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Food and Its Constituents. : / . . , . . . : - . . . -, 2010. 106 .

 

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CONTENTS
 

 

  

Section I. Food and its Constituents ... 5
    Text A. Why do We Eat?......................................... Grammar: Present Indefinite Tense 5 7
    Text B. Digestion. Grammar: to be 8   10
    Text C. What is Food? . Grammar: . 12 14
    .. 15

Section II. The Nutrients 18
    Text A. The Nutrients. Grammar: Past Indefinite Tense. 18 20
    Text B. Proteins.. Grammar: Present Perfect Tense 22 24
    Text C. Fats Grammar: Present Perfect Tense Past Indefinite Tense.. 25   27
    Text D. Carbohydrates ... Grammar: . 28 30
    Text E. Polysaccharides. Grammar: Present Indefinite, Past Indefinite, Present Perfect. 32   34 37
    Text F. Vitamins... Grammar: Present Continuous Tense 39 41
    Text G. Water-soluble Vitamins Grammar: Present Continuous Tense Present Indefinite Tense 43   45
    Text H. Minerals Grammar: Past Continuous Tense. 47 49
    Text I. Minerals 充.. Grammar: Past Continuous Tense Past Indefinite Tense. 51   53
    Text J. Water. Grammar: many, much, few, little 54 55
    ... 56
     

Section III Health disorders related to unwise food choice
58
    Text A. Heart Diseases Grammar: C ㅅ... 59 61
    Text B. Obesity Grammar: .. 63   64
    Text C. Eating Disorders. Grammar: - . 67   70
    Text D. Tooth Decay and Gum Disease. Grammar: M 72 73

Section IV. Diets . 76
    Text A. Vegetarians.. Grammar: () 76 78
    Text B. Religious Groups Grammar: () 81 82
    Text C. Customs, Traditions, and Festivals.. Grammar: () 85 87

Section V. Food Cooking 89
    Text A. Food Cooking.. Grammar: . C 充 90   91
    Text B. Moist Methods of Cooking. Grammar: . C 充.. 92   94
    Text C. Dry Methods of Cooking.. 96
    Grammar: . C (For + Infinitive).. Text D. Frying   98 100
    Text E. Microwave Cookery... 充 102 104

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I. FOOD AND ITS CONSTITUENTS

I. , .

to comment ['kOment], Greek [grJk], philosopher [fi'lOsqfq], doctor ['dOktq], medicine ['medisin], to produce [prq'djHs], energy ['enqGi], modern ['mOdqn], mechanical [mi'kxnikql], chemical ['kemikql], chemistry ['kemistri], organic [L'gxnik], carbon dioxide ['kRbqn dai'Oksaid]

 

II. , , .

to digest [dai'Gest] () digestion; nutrient ['njHtrient] ( ) nutrition, nutritionist; to move () motion, movement; oxygen ['OksiGqn] to oxidize ['Oksidaiz]

 

III. .

TEXT A. WHY DO WE EAT?

No records exist who first began to think about why we eat or about various effects of foods, but ancient Greek philosophers and doctors commented these lines. Socrates said the purpose of food is to replace the water lost through the skin and the loss of heat from the body. Lavoisier thought that the combustion that produces body heat should occur in the lungs.

Understanding of what happens to food from the time it is eaten until it is oxidized to produce heat and mechanical energy, could not be learned until the chemical nature of foods was discovered. They knew that all animals inhale oxygen, combine it with the food to produce carbon dioxide, heat, and the energy with which they could move. The chemistry of that time could not tell more.

Foods are composed of organic substances too complex to be understood from the state of chemistry as it was in the first half of the nineteenth century. Modern work on digestion and nutrition began about a century ago.

Now we know that we should eat to have energy. When a nutritionist uses the word energy he means the capacity to do work. To him work is movement; the more a person moves, the more energy he requires. Even when a man is asleep he is still partly in motion because his heart, lungs and most of the other organs are working.

 

IV. .

1. What did ancient philosophers think about food?

2. Why did not ancient scientists understand the composition of food?

3. Why do we eat?

4. What does a nutritionist mean using the word energy and why?

5. What is the main idea of the text?

 

to think-thought-thought
digestion [dai'GesCqn]
nutrition [njH'triSqn]
to exist [ig'zJst]
various effects of food
purpose
to replace
to lose-lost-lost
through [TrH] ,
skin
loss
heat [hJt]
combustion [kqm'bAsCqn] ,
to occur [q'kW] ,
lungs
to happen to
to inhale
substance ['sAbstqns]
complex
to understand-understood-understood
to know-knew-known
capacity
to require [ri'kwaiq]
heart [hRt]  

Present Indefinite Tense

Present Indefinite , , , , .

All work requires energy. .

Present Indefinite ( to) , 3- . , s:

to work I (we, you, they) work, he (she, it) works.

do (does):

Does all work require energy?

All work does not require energy.

 

V. .

1. Work involves motion.

2. Growing bodies require more food than bodies of older people.

.

.

3. Animals inhale oxygen.

.

.

4. The word energy means the capacity to work.

.

.

 

VI. .

1. We . (not/ to know) exactly what primitive man ate.

2. Wheat ... (not/ to keep) well with more then 14% of water.

3. . they (to take). part in his research?

4. Cooks .. (to prefer) to make cakes from soft flours.

5. He .. (to grow) maize in his garden.

 

B

I. , .

physiologist ["fizi'OlOGist], portion ['pLSqn], hydrolysis [hai'drOlqsis], amino acids [q'mJnqu 'xsids], chlorophyll ['klLrqfil], cholesterol [kq'lestqrOl]

 

II. , , .

to nourish ['nAriS] () nourishing, nourishment; part () partly, to take part; process () to process; to regard ( ) regardless; intestine (, ) small (large) intestine, intestinal wall; stream (, ) bloodstream; nature () natural; different (, ) to differ, difference; certainly (, ) uncertainty; to grow-grew-grown () growth

 

III. .

TEXT B. DIGESTION

Very little natural food can serve as nourishment just as it is; glucose 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.

 

IV. , .

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 acids.

 

V. , 1) - ; 2) - .

  nourishment  
glucose
to be made of
to become-became-become
evident
foodstuff ,
to undergo changes
enormous [i'nLmqs]
tissue ['tiSu]
carbohydrate ["kRbq'haidreit]
fats
to be (not) much like ()
to bear (much/ little) resemblance /
either or
muscles ['mAslz]
proteins ['prqutin] ,
loosely
to mark ,
edible
wheat ['wJt]
partly processed
flour ['flauq]
hydrolysis
intestine ,
amino acids
chlorophyll
cholesterol
bloodstream ['blAdstrJm]
to distribute [di'strJbjHt]
repair

to be

Present Past
I am was
You are were
He is was
She is was
It is was
We are were
They are were

 

to be () . .

Food is anything edible. , .

The task of chemists was to find out food constituents.

.

 

VI. .

1. The purpose of food is to replace the water.

2. Glucose is the only natural substance that can serve as nourishment.

3. Body tissues are very different from the foodstuffs that nourish them.

.

.

4. There are very little carbohydrates in the human body.

.

.

5. The word food is used to mark anything edible.

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.

VII. .

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.

 

.

I. , .

energy ['enqGi], material [mq'tiqriql], regulate ['regjqleit], process ['prquses], inadequate [in'xdikwit]; chief ['CJf]

 

II. , , .

humanity () human being; to grow () growth; science () scientifically speaking; to be able ( , ) ability

 

III. .

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. 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.

 

VI. :

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?

 

essential [i'senSql]
amount
inadequate
growth
ability/ capacity
to lose-lost-lost
to refer to
flour
to accept
scientifically speaking
to supply with
nutrient
to eat-ate-eaten
to define
to meet (met-met) needs
contribution
to depend on
constituent [kqn'stitjuqnt] ,
to utilize
chief
through ['TrH]
though [Dqu]
to regard
particular
cellulose ['seljulqus] ,

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