А) о необходимости включения витаминов в питание человека,
Б) об особенностях любого из известных витаминов и его источниках.
TEXT № 6 «MINERALS»
Active Vocabulary:
to link, link (to connect); to trace, trace; to assimilate, assimilation, assimilable; to perform, performance; to occur, occurrence (to happen); to lack, lack; deficiency, to be deficient in; to ruin, ruination; outer, inner; coat, covering; layer; vital, exacting; to remove, removal
The minerals which we have in our system1 are very important links in our vital processes. The most important minerals are iron, calcium, iodine. Iron we must have in our blood to get oxygen from the air, and we must have minute traces2 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 can 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 assimiable. You must have copper but you cannot get it by sprinkling fine grains of copper-bearing rock3 on your salad. The body is not only very exacting in the specifications of what it must have, it also lays down strict rules4 regarding the form in which the material must be presented.
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.
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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 yolks, in liver, meat, spinach.
Задания
1. Ответьте на следующие вопросы:
1. What minerals are most important? 2. In what form must minerals be presented? 3. What are main characteristics of the given minerals?
Расскажите по-английски о роли минералов в питании человека.
TEXT № 7 «CEREALS AND CEREAL PRODUCTS»
Active Vocabulary:
cereals, grain, germ, embryo, endosperm; covering (shell, skin), abundant, abundancy; uniform, uniformly, uniformity; nutritive value; deficient, deficiency; to make up (to build up, to compose, to constitute); to influence/to affect; to reflect; to indicate, to predict, to believe, to belong, to feel, to found, to find; concern; term; to derive
From earliest time grain has been man’s chief means of life.
So important was its production that the ancient peoples of many lands believed that the protection of grain was the primary concern of one of the most powerful goddesses. From the name Ceres1, given by the Romans to the goddess who was the protectress of grain, the term cereals, now so widely used, was derived.
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The term cereals includes the plants of the grass family which are used as food. Wheat, rye, oats, barley, rice, corn (maize) and millet belong to this class, and buckwheat although not grass is here considered. The grain consists of the germ, and the endosperm with its coverings, which are the parts most utilized for human food.
The importance of the foods included, in this group is indicated by the part cereals have played and continue to play in world affairs. According to both myth and history the earlier civilizations were founded upon the growing of cereals and since that time the influence of cereal production has been constantly felt. The influence of cereals in world history is a reflection of their importance in the daily life of people.
Nutritive value. Cereals are excellent sources of energy. Starch, the valuable energy food, makes up three fourths of any cereal. Protein, the tissue-building food, although less abundant is present in significant amounts, composing about one eighth of the grain. The fat found in the grain, which varies in amount from 1/100 to 4/100 parts, is present mostly in the germ or embryo. This part, together with the outer covering, also contains the greater portion of the minerals and vitamins of the grain. The phosphorus content of the whole grains is relatively high, but the calcium is uniformly low. The amount of iron varies widely. Grains contain a generous amount of thiamine but are relatively less rich in riboflavin. The germ of wheat is an abundant source of vitamin E. Cereals in general are deficient in vitamin A.
1 – Церера
Задания
1. Ответьте на вопросы:
What plants belong to the group of cereals? 2. What was the term “cereals” derived from? 3. What does a wheat grain consist of? 4. Why are cereals very important in our life?
2. Назовите слова, относящиеся к заголовкам.
| Characteristics of Wheat | hard, comparative, suited, strong, tough, weak, red, brittle, soft, white, common, diverse, winter, outer, spring |
| Qualities of Flour | volume, strength, structure, colour, shape, flavour, portion, yielding properties, fineness |
| Components of Cereals | minerals, appearance, variety, vitamins, crop, rough content, proteins, fats, soil, gluten, carbohydrates |
2. Кратко расскажите по-английски:
а) о главных характеристиках пшеницы;
б) о составе зерна пшеницы;
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