English for nutrition & food sciences, Tác giả: Đặng Trang Viễn Ngọc, Nguồn gốc: Trường ĐH Công nghiệp Tp.HCM, 2010

8/12/2019 English for nutrition & food sciences, Tác giả: Đặng Trang Viễn Ngọc, Nguồn gốc: Trường ĐH Công nghiệp Tp.HCM,…

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ĐTVN

GV Đặng Trang Viễn Ngọc 1

Englishfor

Foodand

NutritionSciences


Lecturer : Đặng Trang Viễn NgọcPG in EnglishPG in Business AdministrationMa in Comparative Linguistics

Lec t ur er : Đ ặn g T r a n g Viễ n N g ọc


Tháp cân đ ối dinhdư ỡng

www.daykemquynhon.ucoz.com



ĐTVN


LESSON 1: FOOD & NUTRITION


OUTLINE

OUTLINE

New Words

Presenting

Vocabulary

Structure study

Word Study


New words

1. NEW WORDS




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O r g a nism ( n )

[ ': gə ni zm ]

Organism (n)

[' :gənizm]

cơ thể

sinh vật


S u r vi val ( a) [ sə 'vai vl ]

Survival (a)[sə'vaivl]

T ồ n t

ạ i

S ố n g

c ò n


R e p rod uc ti o n(n) [, r i :pr ə 'dk ∫n]

Reproduction (n)[,ri:prə'd k∫n]

S i n h s ả n






ĐTVN


I nor g a ni c( a ) [,i n : 'gæ ni k]

Inorganic (a)[,in :'gænik]

Vô cơ


S u b s tance ( n) ['s bst əns]

Chất nàođó

Substance (n)['s bstəns]


Ci r cul at e( a)

[ ' sə: kj ul eit ]

Lưu thông

Circulate (a)['sə:kjuleit]




ĐTVN


E n v ir on m ent ( n ) [i n'vai ər ənm ən t ]

Environment (n)[in'vaiərənmənt]

Môi trường


Cycle (n)['saikl]

Q u y t r ì n h


Collectively (adv)[kə'lektivli]

Tập thể,

chung




ĐTVN


Metabolism (n)[mə'tæbəlizm]

t r a o đ ổ i

c h ấ t


Energy (n) ['enədi]Energy (n)['enəd i]

N ă n g l ư ợ n g


M i n eral ( a, n) [ 'm i n ər əl]

Mineral (a, n)['minərəl]

K ho áng, k ho áng v ật




ĐTVN


Consume (vt)[kən'sju:m]

Tiêu thụ

C o n s um e( vt ) [ k ən's j u :m ]


R e q u ir em e n t( n ) [r i 'k w a iəm ən t ]Requirement (n)[ri'kwaiəmənt]

Nhu cầu


Deficiency (n) [di'fi∫ənsi]

Deficiency (n)[di'fi∫ənsi]

Thiếu hụ t




ĐTVN


Interpret: (vt, vi)[in'tə:prit]Interpret (vt, vi)[in'tə:prit]

Giải t hí c h; làm phiên dịc h


Relationship (n)[ri'lei∫n∫ip]

Mối quan hệ

Relationship (n)[ri'lei∫n∫ip]


Function (n)['f ηk∫n]Function (n)

['f ηk∫n] Chức năng




ĐTVN


Digestive (a) [di'destiv]

T iêu hóa

Digestive (a)[di'destiv]


Liberation (n) [,libə'rei∫n]

Sự giải phóng

Liberation (n)[,libə'rei∫n]


Elimination: [i,limi'nei∫n]Elimination (n)[i,limi'nei∫n]

Loại t r ừ




ĐTVN


Synthesis ['sinθəsis]

Synthesis (n)['sinθəsis]

Sự tổng hợp


Essential [i'sen∫əl]

Essential (a)[i'sen∫əl]

C ó t í n h

c h ấ t


Maintenance ['meintinəns]

Maintenance (n)['meintinəns]

duy t r ì




ĐTVN


Fundamental [,f ndə'mentl]

Fundamental (a)

[,f ndə'mentl]

c ơ bản, c hủ y ếu


Characteristic[,kærikt ə'ristik]Characteristic (a)[,kæriktə'ristik

đ ặc t í nh


Nutritionist: [nju:'tri∫nist]

nhà nghiên c ứ u v ề lĩ nh v ự c dinh dư ỡ ng

Nutritionist (n)[nju:'tri∫nist]






ĐTVN


Dietetics [,daii'tetiks]Dietetics (n)[,daii'tetiks]

K h o a d i nh d ư ỡ ng


Component[kəm'pounənt]Component (n)[kəm'pounənt]

T h à n

h

p h ầ n


Treatment ['tri:tmənt]Treatment (n)['tri:tmənt]

C á c h x ử l ý




ĐTVN


Modification [,mdifi'kei∫n]Modification (n)[,m difi'kei∫n]

S ự t h a y đ ổ i


Province[ 'pr vins]Province (n)['pr vins]

l ĩ n h v ự c , n g à n h


Adequate ['ædikwit]Adequate (a)['ædikwit]

l ĩ n h v ự c , n g à n h




ĐTVN


Equally ['i:kwəli]Equally (adv)['i:kwəli]

đ ề u nh a u , nh ư nh a u


Obtained [əb'teind]

O b t a i n ( v t

)

[ ə b ' t e i n d ]

t h u đ ư ợ c


Literally ['litərəli]

t h ậ t v ậ y

Literally (adv)['litərəli]




ĐTVN


Complicated ['kmplikeitid]

Complica ted (a )

[ 'k mplikei tid ]

phức tạp, rắc rối


Original [ə'ridənl]

O r i g i n a l ( a

)

[ ə ' r i d ə n l ]

(thuộc) nguồn gốc


Customarily['k stəmərəli ]

Customarily (adv)

['k stəmərəli]

t h ô n g t h ư ờ n g ,l ẽ t h ư ờ n g




ĐTVN


Express [iks'pres]E x p r e s s ( v t ) [ i k s ' p r e s ]

thể hiện


Adoption [ə'd p∫n]Adoption (n)[ə'd p∫n]

n u ô i d ư ỡ n g


Magnitude ['mægnitju:d]

Magnitude (n)

['mægnitju:d]

tầm quan trọng




ĐTVN


Awkward[' :kwəd]v ụ n g v ề , l ú n g t ú n g

Awkward (a)[' :kwəd]


Factor ['fæktə]Factor (n)['fæktə]

nhân t ố


Physiologic [,fiziə'l d ik]

P h y s io log ic ( a )

[ , f i z i ə ' l d i k ]

(thuộc) sinh lý học




ĐTVN


Fuel [fjuəl]

c h ấ t đ ố t , n h i ê n l i ệ u

Fuel (n) [fjuəl]


Correction[kə'rek∫n]C o r r e c t i o n ( n ) [ k ə ' r e k ∫ n ]

sự sửa chữa


Unabsorbed [ nəb's :bd]

Unabsorbed (a)[ nəb's :bd] k h ô n g b ị

h ú t , h ấ p t h u




ĐTVN


Feces ['fi:si:z]Feces (n)['fi:si:z]

p h â n , r á c t h ả i


Equivalent [i'kwivələnt]

Equivalent (a)[i'kwivələnt]

t ư ơ n g đ ư ơ n g


Urine ['juərin]

Urine (n)['juərin]

nước tiểu




ĐTVN


presenting

Organisms require food for:

- survival

- growth

- & reproduction

presenting2. Presenting


presenting

Food can be takento include any kind of nutrientneeded by - animals

- plants- & simpler formsof life on down to bacteria


presenting

It includesthe inorganic substances- plants draw from + air

+ and water




ĐTVN


Processescirculates these basic nutrientsin the environment

are called nutrient cycles Processes by which organisms makeuse of nutrientsare collectively knownas metabolism

presenting


presenting

In terms ofenergy needs of - humans- & other animalsfood consists of - carbohydrate- fat- & proteinalong with- vitamins

- & minerals


presentingHumansmay consumea wide rangeof different food substancesas long asthey meetnutritionrequirements




ĐTVN


presentingOtherwise- nutritional

- deficiency diseases will develop


presentingNutrition is scienceinterprets relationship of foodto functioningof living organism


presenting

It is concerned withintake of - food

- digestive processes- liberation of energy- and elimination of wastesas well as with syntheses

are essential for - maintenance,- growth- & reproduction




ĐTVN


presentingThese fundamental activities

are characteristic of all living

organisms – from the simplest to themost complex plants and animals.


presenting

Nutrients are substances, either

naturally occurring or synthesized,

that are necessary for maintenance

of the normal function of organisms.


presentingThese include- carbohydrates- lipids- proteins- vitamins

- & minerals,- water - & some

Unknown substances




ĐTVN


presenting

The nutritionist, a scientist working inthe field of nutrition, differs from

the dietitian, who translates thescience of nutrition into the skill offurnishing optimal nourishmentto people.


presentingDietetics isprofession concerned

with science & art of

human nutrition care,an essential

componentof healthsciences


presentingTreatment of disease

by modification ofdiet

lies within

province of - physician- & dietitian




ĐTVN


presenting

Foodsconsumedby humans

must contain, in adequateamountsabout 45 to 50highlyImportantsubstances.


presentingWater & oxygenare equally essential


presenting

Starting only withthese essentialnutrients obtainedfrom food,body makes

literally thousandsof substancesnecessary forlife and physical fitness.




ĐTVN


presentingMost ofthese substancesare far more complicated

instructurethanoriginalnutrients


presentingEnergy metabolism& requirementsare customarily expressed

in termsof calorie

(a heat unit)


presenting

Adoptionof calorieby nutritionistsfollowed quite

naturally fromoriginal

methods of measuring

energymetabolism




ĐTVN


presentingMagnitude of humanenergy metabolism,however,

made it awkwardto recordcalorie measured, soconvention oflarge calorie,or kilocalorie (kcal)

wasaccepted


presenting

Atwater factorsalso calledphysiologic fuel factors, are basedon corrections for lossesof unabsorbed nutrients in feces andfor calorie equivalent of nitrogenousproducts in urine.


presentingThese factorsare as follows:1g of pure proteinwill yield 4 cal1g of pure fatwill yield 9 cal& 1 g ofpure carbohydratewill yield 4 cal




ĐTVN


QUESTIONS• Answer the questions about the

presenting.


1. What is food?1. What is food?


2. What arenutrient cycles?

2. What are nutrient cycles?




ĐTVN


3. What is metabolism?

3. What is metabolism?


4. How different are the nutritionist and the dietitian ?

4. How differentare the nutritionist& the dietitian?


5. What are physiologic fuel factors?

5. What are physiologicfuel factors?






ĐTVN


3. _____ Unless food substanceshumans consume meet nutritionrequirements, nutritional-deficiency

diseases will develop.


4. _____ Water and oxygen areequally essential.


5. _____ The treatment of disease bymodification of the diet lies within theprovince of the physician and thenutritionist.




ĐTVN


VOCABULARYFill in these statements with the wordsin the box.

diet dieteticsnutrients metabolismorganisms consumeprovince nutritionsynthesis nourishment

3. VOCABULARY


1. Improvements in ……have beenmostly to do with persuading peopleto eat less fatty food and more rawvegetables.


2. Exercise is supposed to speed upyour ……………….




ĐTVN


3. A young baby obtains all the…..………… it needs from its

mother's milk.


4. If you have a balanced… ………, youare getting all the vitamins you need.


5. ……..…… is the scientific study

of diet and its effects on health.




ĐTVN


6. Humans may ………….a widerange of different food substances.


7. The treatment of disease bymodification of the diet lies withinthe………… of the physician and

the dietitian.


8. Plants draw minerals andother………..… from the soil.




ĐTVN


9. All living ……..…… require food

for survival, growth, and reproduction.


10. Plants need sunlight for the………………. of their food fromcarbon dioxide and water.


WORD STUDY

A. UN-, IM-, IN-, DIS-, AND NON-

The prefixes un-, im-, in-, dis-, and

non- can be added to the beginningof some words. These prefixes mean‘not’.

4. WORD STUDY




ĐTVN


Forms of UN-, IM-, IN-, DIS-, & NON-

• Un-

• Im-• In- + adjectives

• Dis-

• Non-


un + healthy = unhealthy


Here are other words with thesenegative prefixes

• un- unimportant, unpopular

• im- impossible

• in- incomplete, inexpensive• dis- discontinue

• non- nonfat




ĐTVN


EXERCISE

Choose the best word to complete eachsentence.


1. A person who is unfriendly isprobably ……, too.

A. unpopular B. unusual

C. uncomfortable D. unimportant


2. The service at this restaurant is veryslow. It’s …… to have a quick lunchhere! A. impossible B. important

C. immoral D. immediate




ĐTVN


3. The airline will …… service to thatcity. It is not a popular place to go.

A. discontinue B. disagree

C. disable D. discover


4. …… yogurt is better for you than icecream.

A. Nonstop B. Nonfat

C. Nonstandard D. Nonstick


5. Jaime’s homework is ……because he felt sick last night.

A. inexpensive B. incomplete

C. inflexible D. inevitable




ĐTVN


B. – MENT AND -ER

Driver

Owner

Runner

worker

Drive

Own

Run

work

Government

agreement

Govern

agree

order

drink

cost

order

drink

cost

nounverbnounverbnounverb

- er - mentsame form


Exercise: Complete the sentenceswith verbs and nouns from thechart. (If you need to, make thenouns plural). Also, make sure thateach verb agrees with its subject..


1. Susan is the fastest ………She can ……… the racein less than three minutes.

T

T




ĐTVN


2. The bus ………… will not……………… an unsafe bus.

T

T


3. I think the two companieswill……..… to work together.

They will both sign the …………..….


4. – Did Saul ……..… a salad andsome tea?

– Yes. Now he’s waiting for his…………




ĐTVN


5. Joseph bought a lot of food and………… for the get-together.

He hopes that everyone will eat and

……….… a lot.


6. Even though they……… hard,most of the …………at fast-foodrestaurants do not make a lot ofmoney.


7. – My aunt is the ……….… of thatpopular take-out restaurant on MainStreet.

– Does she …..…… the restaurant onGreen Street, too?




ĐTVN


C. -TH AND -GHT

Some nouns that end in -th or -ght are

related to similar words that are notnouns. Read the following pairs ofsentences and see how the words inbold print are related.


1. Some cities …….. quickly. Their….. is fast.


2. The street is five kilometers ……...The …….. is five kilometers.




ĐTVN


3. The street is fifteen meters ……...Its …….. is fifteen meters


4. The lake is thirty meters ……... Its…….. is thirty meters.


5. Joanna is very ……... She has a lotof ……...




ĐTVN


6. How …….. is that building?

What is its ……..?


7. Anna …….. 50 kilos. Her…….. is 50 kilos.


Exercise

Now choose the best word for eachsentence. Use each word only once.depth height strength

width growth lengthweight




ĐTVN


1. The flag is flying high above theground. The …....……of that flagpoleis about 20 meters.


2. The ……..…of the Golden GateBridge in San Francisco is about1,400 meters. It is a very long bridge.


3. What is the …………of thePacific Ocean at its deepest point?




ĐTVN


4. People who build houses must bevery strong. They must have great………..…in their arms.


5. Plants need a lot of water togrow. Without it, their …………isslow.


6. What is the ………of your garage?Is it wide enough to park two carsinside?




ĐTVN


7. David is very thin now. He weighsonly 49 kilos. He lost a lot of ……….


STRUCTURE STUDY

THE PASSIVE

A sentence is often written in apassive form when the important ideais not WHO does something, butWHAT IS DONE.

5. STRUCTURE STUDY


Simple present tense

S + be (pre & past forms + PP (+ by + O)

pp = past participleActive: Ann writes a letter.Passive: A letter is written by Ann.

S is PP by O

4. STRUCTURE STUDYPassives can be formedin the following ways:

Forms of t he passive




ĐTVN


Passives can be formed in thefollowing ways:

I/he/she/it + was+ being + PP (+ by + O)

we/you/they + were

Active: Ann was writing a letter.Passive: A letter was being written by Ann.

Past continuous tense


Active:They measured the extension in thesteel bar.

Passive:

The extension in the steel bar wasmeasured.


If the doer of the action hassome importance (though lessthan the object), or is needed tocomplete the sense of thesentence, it is given, e.g. ‘A

knowledge of statistics isrequired by every type of

scientists.’




ĐTVN


Passives can be formed in the

following ways:


• A tense of be + PP

active: He cooked the food.

passive: The food was cooked.

• Modal + be / have been + PP

active: He may cook the food.

passive: The food may be cooked.


• to be / to have been + PP

active: He is to cook the food.

passive: The food is to be cooked.

• being/having been + PP

active: Cooking/Having cooked …..passive: Being/Having been cooked…..






ĐTVN


3. People use the decimal systemeven in countries with non-decimalized systems of weights

and measurements.


4. Water covers most of the Earth’ssurface.


5. Somebody was cleaning the roomwhen I arrived.








ĐTVN


12. When we got to the stadium, wefound that they had cancelled thegame.


13. They are building a new ring roadround the city.


14. I don’t like people telling me what todo.




ĐTVN


15. We gave the police theinformation.


16. We will give you plenty of time todecide.


17. They must first clean sewage intreatment plants.




ĐTVN


18. Has anybody told you aboutecology?


19. In modern zoos, people can seeanimals in more natural habitats.


20. He said that he wantedsomebody to wake him up at 6.30next morning.




ĐTVN


Thank you for your enjoining!See you next lesson!

The end

Goodbyefor

now!




English for Nutrition & Food Sciences 2- Lesson 2: Essential Nutrients

GV Đặng Trang Viễn Ngọc


English for Food & Nutrition

Sciences



• Lecturer: Đặng Trang Viễn NgọcPG in English

• PG in Business Administration

• Ma in Comparative Linguistics


LESSON 2: ESSENTIAL NUTRIENTS

ESSENTIALNUTRIENTS

Newwords

Presenting VocabularyWordstudy

StructureStudy







1. NEW WORDS1. NEW WORDS

Compound (n) /'kmpaund/

Hợp chất


Adults (n) /'ædlt/ Adults (n) /'ædlt/ n g ư ờ i l ớ n , n g ư ờ i đ ã

t r ư ở n g t h à n h


Sources (n) /s:s/

nguồn (sông,suối, …)

Source (n) /s:s/







Balanced (a) /'bæləns/Balanced(a) /'bæləns/

cân bằng


Legumes (n) /'legju:m/Legumes (n) /'legju:m/

cây họ đậu


Regulation (n) [,regju'lei∫n]

Regulation (n)[,regju'lei∫n]

sự điều chỉnh







Reaction (n) [ri:'æk∫n]Reaction (n)[ri:'æk∫n]

sự phản ứng


Temperature (n) ['temprət∫ə]Temperature(n) ['temprət∫ə]

Nhiệt độ


Lubricant (n) ['lu:brikənt]Lubricant (n)['lu:brikənt]

Chất bôi trơn







Solvent (a) ['slvənt]

khả năng hoà tan

Solvent (a)['slvənt]


Quantity (n) ['kwntəti]Quantity (n)['kwntəti]

số lượng


Essential (a) [i'sen∫əl]Essential (a)[i'sen∫əl]

thiết yếucần thiết







Concentrated (a) ['knsentreitid]

Concentrated (a)['knsentreitid]

tập trungtăng cường


Fluid (adj) ['flu:id]Fluid (adj)['flu:id]

lỏng, dễ cháy


Catalyst (n) ['kætəlist]Catalyst (n)['kætəlist]

chất xúc tác







PresentationPresentation

Water

ProteinsVitamins & Minerals

Fats & Carbohydrates

Dietary & Fiber


WATER

Human body contains50 to 70% water making itmost abundantcompoundin body


WATER

There is no storage of water within body water must be

replacedcontinually







WATER

May be obtained from+ beverages+ foods+ energy metabolism

within the body


WATER

Water functions in- temperature regulation ~ solvent- chemical reactions ~ bodylubricant


WATER

Adults must consume2-3l/day = some forms







Proteins

Proteins

widely distributedin nature,& no life-formsknownwithout them


Proteins

Made up of relatively simpleorganic compounds,amino acids contain- nitrogen- & sulfur


Proteins

Humans & animals build proteinfor - growth

- & repair of tissuesby breaking downproteins obtainedin food







Proteins

into their

+ component parts+ amino acids+ building upthese componentsinto proteinsof type needed


Proteins

Protein-rich foods from animalsources contain completeproteins supplying allamino acidsin proper proportionsnecessary in

human diet


Proteins

Although it was formerly believed:plant proteins had to be combinedat meals, research shows -

balanced diet will provide propercombinations.







Vitamins and Minerals

M o s t f o o d s

c o n t a

i n

- s e v e r

a l v i t a m i n s

- a n d m

i n e r a l s


Vitamins and Minerals

Many vitamins- and minerals act as+ catalysts+ or help form catalysts

in body


Minerals

Minerals:- calcium- iodine- & iron+ are essential part of • all cells• & body fluids+ & enter intomany functions







Fats and Carbohydrates

Fats are- widely distributed in nature- concentrated food source ofenergy


Fats

Fats are- glycerin esters of+ fatty acids+ & yield glycerol

- & many different fatty acidswhen broken down by hydrolysis


Carbohydrates

Carbohydratesare most abundant food sources

of energy







Sugars

Sugars occur in

- many plants- & fruitsMost important being sucrose,obtained from- sugarcane- or sugar beet


Dietary Fiber

Dietary fiber:- bulk- & roughageis also essential elementin dieteven thoughit provides

no nutrients


Dietary Fiber (cont.)

It consists of - plant cellulose

- & other indigestible materials infoods, along with- pectins- & gums








Chewing it requires stimulates

saliva flow& bulk it adds in the stomach& intestines during digestionprovides more time forabsorption of nutrients



Diets with sufficient fiber - produce+ softer + bulkier stools- & help to promote+ bowel regularity+ avoid constipation+ & other disorders:

diverticulosis



Fruits, vegetables, whole-grain,breads, and products made from

nuts and legumes are all sourcesof dietary fiber.









VOCABULARYOrganic (a)[:'gænik]

Hữu cơ

3. VOCABULARY


Repair (n) [ri'peə]Repair (n)[ri'peə]

Sự phục hồi


Distributed (a) [distribju:tid]Distributed (a)[distribju:tid]

Phân bổ







Tissue (n) ['ti∫u:]Tissue (n)['ti∫u:]

mô


Stomach (n) ['stmək]Stomach (n)['stmək]

dạ dày


Indigestible (a) [indi'destəbl]Indigestible (a)[indi'destəbl]

khó tiêu







Roughage (n) ['r fid]Roughage (n)['r fid]

khó tiêu


Intestine (n) [in'testin]Intestine (n)[in'testin]

ruột


Bowel (n) ['bauəl]

Bowel (n)

['bauəl]

ruột







Beverages (n) ['bevərid]

đồ uống

Beverages (n)['bevərid]


Indigestible (a) [,indi'destəbl]

khó tiêu

Indigestible (a)[,indi'destəbl]


Tuber (n) ['tju:bə]Tuber (n)['tju:bə]

thân củ







Constipated (a) ['knstipeitid]Constipated (a)['knstipeitid]

bị táo bón


Digestion (n) [di'dest∫n]Digestion (n)[di'dest∫n]

sự tiêu hoá


Starches (n) ['sta:t∫]Starches (n)['sta:t∫]

hồ, tinh bột









3. Many vitamins and minerals helpform …………… in the body.


4. Research shows that a ………… dietwill provide the proper combinations


5. Eating plenty of fresh fruit andvegetables can reduce the risk ofcancer of the ………….







6. Vitamin D is necessary to aid the…………… of calcium from food.


4. WORD STUDY

A. COMPOUND WORDS

4. WORD STUDY


A. COMPOUND WORDS

• Compound word is 2 smallerwords put together

• Meaning of compound word isrelated to meanings of 2 words







• some + one = ………………………• stop + light = ………………………

• bed + room = ………………………

• birth + day = ………………………

• under + line = ………………………

• note + book = ………………………

Exercise: First, make compound wordsby putting together these pairs ofwords.


1. In class, students write notes in a………………

Now use the compound words tocomplete the sentences.



2. I sleep in a bed in my …………








3. Cars must stop when the

…………… is red.



4.Next week is my 20th …………. I amgoing to have a party for all my

friends. I will be 20 years old.



5. If the teacher says to put a lineunder the verb, then we must

……………… the verb.









B. -AL, -ABLE, AND -FUL

When you add these suffixes to a word,

the new word becomes an adjective. An adjective describes a noun or apronoun. It usually comes before anoun or after the verb be.


B. -AL, -ABLE, AND -FUL

• Practice making adjectives by addingthe suffixes -al, -able, and -ful to thefollowing words.

• Spelling Note: Change y to i before -aland -ful.


noun (add –al) adjective

• coast …………………….

• season …………………..

• industry …………………• nation ……………………













7. My cousins had a very ………………time visiting the old city of San Juan.They bought some souvenirs and

had a delicious lunch.


8. In general, Puerto Rico is a …………place to visit.


C. -EN

• We can change some nouns &adjectives into verbs by adding suffix -en.Ex: if you add -en to adjective dark,you get word darken.

Darken means ‘to make somethingdark.’







C. -EN

noun verb adj verbstrength

length

strengthen

…………

weak

……

short

weaken

widen

………

lengthen wide

shorten


5. STRUCTURE STUDY

• THE PASSIVE (continued)

5. STRUCTURE STUDY


5. STRUCTURE STUDY

•When we talk about what other peoplesay, believe, etc we can use twopossible passive forms.

•Compare:

5. STRUCTURE STUDY







Active: S - vt –OPassive: S + be + PP (+ BY + O)


Active: People say that Mr Rossis a millionaire.


1. People expect that taxes will bereduced soon.






ĐTVN


Englishfor

Foodand

NutritionSciences



Lecturer


Lesson 3: Food groups

Presentation

Word study

Structure study

Vocabulary

F o o dgr o ups




ĐTVN


Other foods

Meat and meat substitutes

Milk

Fruits

Vegetables

Bread and cereal

Presentation


New words

các loại hạtnguyên chất,

chưa qua xử lý

barley (n) ['b :li]

1. NEW WORDS

Whole-grain (n)[houl-grein]


citrus ['sitrəs] (n): giống cam quítCitrus (n)['sitrəs]

giống cam quít




ĐTVN


Riboflavin (n) [,raibou'fleivin] : vitaminB2 (có trong thịt, cá, sữa, rau xanh giúpcho sự phát triển của con người)

Riboflavin (n)[,raibou'fleivin]

vitamin B2


refined-grain (n) [ri'faind- grein]sản phẩm ngũ cốc đã qua chế biến

Bread and cereal

Refined-grain (n)[ri'faind- grein]

ngũ cốcđã chế biến


significant (a) [sig'nifikənt] quan trọng đáng kể

significant (a)[sig'nifikənt]

quan trọngđáng kể




ĐTVN


appreciable (a) [ə'pri:∫əbl] có thể đánh giá được, thấy rõ được, đáng kể

Appreciable (a)[ə'pri:∫əbl]

có thểđánh giá


expose (v) [iks'pouz] bày ra, phơi bày

Expose (v)[iks'pouz]

bày raphơi bày


Breads and cereals are contributedsignificant quantities of fiber andsuch trace vitamins and mineralsas pantothenic acid, vitamin E,zinc, copper, manganese, andmolybdenum.

What nutrients are providedmost by breads and cereals?

Bread and cereal




ĐTVN


Bread-cereal groupincludes all- breads- & cerealsare whole grain- enriched- or restored


What nutrients are provided by mostvegetables?

Vegetables are provided vitamins,celluloses and mineral such as:sodium, chloride, cobalt, copper,magnesium, manganese,phosphorus, and potassium.

Vegetables V e g e t a b l e s


Most vegetables areimportant sources of- minerals- vitamins- and cellulose




ĐTVN


F

r

ui

ts

What kinds of fruit contain vitaminC?

Fruits


The nutritional valueof fruits varies. Somefruits are composedlargely of water, butcontain valuablevitamins.

Like vegetables, fruitshave a high cellulosecontent.


Why is milk a valuable food?

Milk




ĐTVN


Milk group includes- milk- & milk products

- cheese- & ice creamMilk is completeprotein foodcontaining severalprotein complexes


yoghurt ice cream


M e at

a n dm e at

s u b st itu t e s

Why is meat believed tocontribute to coronary arterydisease?





ĐTVN


Poultry & eggsFish & shellfishDried peas,

beans, & nuts

Beef VealLambPork

The meat and meat substitutesgroup includes

g r o u pi nc l udes

GV Đặng Trang Viễn Ngọcpor k


b e e f




ĐTVN


Veal


eggs

Poultry and eggs


Fish and

shellfish






ĐTVN


__ _ __Cereals provide a sufficient

amount of protein for the humanbody’s need.

True - False: Write T if the sentenceis true and F if it is false.


_____ Vegetables have a highcellulose content, but fruits do not.


Vocabulary

contribute (v) [kən'tribju:t]

đóng góp, góp phần

V o c a bul ar y




ĐTVN


fat-soluble (n) ['fæt,sljubl]

hoà tan trong mỡ

V o c a bul ar y


Appetite (n) ['æpitait]

sự ngon miệng, sự thèm ăn

V o c a bul ar y


Vary (vt) ['veəri]

làm cho khác nhau, thay đổi, biến đổi

V o c a bul ar y




ĐTVN


Nutritional (a) [nju:'tri∫nl]

có dinh dưỡng

V o c a bul ar y


cholesterol (n) [kə'lestər l]

chất béo gây xơ cứng động mạch


germ (n) [də:m]

vi trùng, mầm bệnh




ĐTVN


Mineral (a) ['minərəl]

khoáng


Mineral salts (phr)

muối khoáng


Mineral acid (phr)

axit vô cơ




ĐTVN


Roughage (n) ['r fid]

thức ăn thô, chất xơ


roughage

appetite

mineralgermcholesterolnutritional

varyenrichfat-solublecontribute

Fill in these statements with thewords in the box


Certain vegetables, such aspotatoes,…………….. appreciablequantities of starch.




ĐTVN


Fruit and vegetables are importantsources of ………….


Vitamin A is a …………….. vitamin, soit can dissolve in fat only.


Word Study

A: REThe prefix re- means ‘to dosomething again’.

RE + V → V (new)

Here is an example:Re- + read = reread (to read again)

W o r d S t u d y




ĐTVN


Exercise Add the prefix re- to each word in thebox. Then choose the correct word to

complete each sentence.

telldo order arrange

build married take write


Jose made many mistakes in hisfirst composition. Before he givesit to his teacher tomorrow, he isgoing to………it.

Questions1


The new waiter atthe restaurant forgotour order for dinner,so we had to……………everything




ĐTVN


B. WORD FORMS: NOUNS

• Sometimes verbs and nouns have

the same form.• Sometimes we can change

adjectives and verbs to nouns byadding a suffix or changing theform of the word.


Marriage

Choice

Marry

Choose

Different form

Change

Control

Divorce

Change

Control

Divorce

Electricity

Ability

Nationality

Necessity

Possiblity

Electric

Able

National

Necessary

Possible

nounverbnounadjective

Same form-ity

Look at the nouns below. Notice howthey are related to other words


ExercisePractice using direct objects.Choose the correct noun form ofthe word in box to complete each

sentence




ĐTVN


Parents used to arrange the………………………of their child.Now people usually marry the

person they love.


An education is very important for agood life. Parents must explain this………………………to their children.


C. WORD FORMS: NOUNS

Sometimes in English we canchange an adjective to a noun by

adding a suffix or changing thespelling.




ĐTVN

2


Look at the examples. Completethe chart

importance

defference

silence

important

defferent

silent

smoothness

happiness

weakness

smooth

happy

weak

nounadjectivenounadjective

t-ce-ness


Money does not always bring …………


Look at these examples

change

work

start

change

work

start

explorer

dryer

washer

explore

dry

wash

mixture

signature

furniture

mix

sign

furnish

nounverbnounverbnounverb

Same form-er -ture




ĐTVN

2


To make lemonade,mix lemon juice andwater. Then addsugar to the …………


The causative

From

Have + O (object) + PP (past participle)

Structure studyS t r uct u r e st ud y


UseWe use the structure have something

done to talk about something which wearrange for someone else to do for us.

Ex:I’am having a garage built at themoment. V3

build (inf.)/built (past)/built (PP)




ĐTVN

2


UsageNote that we can often use get

something done instead of have

something done especially in aninformal style e.g.

Ex: I must get this jacket cleaned.


Exercise

I’ve just ……………………………(my suit / dry-clean)

Mr. and Mrs. Woods……………….................................in a storm. (the roof of their house /damage)

(to be continued at home!)



The end




ĐTVN


Englishfor

Foodand

NutritionSciences



Lecturer


Lesson 4: Food Preservation

Presentation

Word study

Structure study

Vocabulary

F o o dgr o ups








ĐTVN


Preservatives (n)[,prevə'vei∫n]

Preservatives (n)[,prevə'vei∫n]

(sự) gìn giữ,bảo quản,

bảo tồn


Micro-organism (n)[,maikrou':gənizm]

vi sinh vậtMicro-organism (n)[,maikrou':gənizm]


Vinegar (n) ['vinigə] giấm

giấmVinegar (n)['vinigə]




ĐTVN


Degree (n) [di'gri:] (viết tắt) làdeg đơn vị đo nhiệt độ

Degree (n)[di'gri:]

đơn vị đonhiệt độ (deg)


Pasteurization (n)[,pæst∫ərai'zei∫n] sự tiệt trùng

Pasteurization (n)[,pæst∫ərai'zei∫n]

sự tiệt trùng


Surrounding (a) [sə'raundiη] bao quanh, vâyquanh; ngoại vi

Surrounding (a)[sə'raundiη]

bao quanhvây quanh

ngoại vi






ĐTVN


Radiation (n) /,reidi'ein/ bức xạ

Radiation (n)/,reidi'ein/

bức xạ


Alternative (a) /:l'tə:nətiv/ thay thế

Alternative (a)/:l'tə:nətiv/

thay thế


Widespread (a) /'waidspred/ : phổ biến

Widespread (a)/'waidspred/

phổ biến




ĐTVN


Fermentation (n) /,fə:men'tein/

Fermentation (n)/,fə:men'tein/

Sự lên men


Emulsification /i, mlsifi'kein/

Emulsification (n)/i,mlsifi'kein/

Sựchuyển thành

thể sữa


Application (n)/,æpli'kein/

Application (n)/,æpli'kein/

Ứng dụng




ĐTVN


Aerobe (n) /'eəroub/

Aerobe (n)/'eəroub/

Vi sinh vậthiếu khí


Anaerobe (n) /'eəroub/

Anaerobe (n)/'eəroub/

Vi sinh vậtkỵ khí


Tension (n) /'tenn/Sứcép

Tension (n)/'tenn/

Sức ép




ĐTVN


Process- treating- handling food

as to stop

Food preservation


or greatly slowdown spoilage toprevent food borneillness whilemaintaining- nutritional value- texture- & flavor

Food preservation


Involves preventinggrowth- bacteria- fungi- other micro-organisms

Food preservation




ĐTVN


- Retarding oxidationof fats - causesrancidity

Food preservation


preservation ofmeat and fruit

Food preservation


preservation of vegetables & fruits

Food preservation




ĐTVN


Common methodspreserving food include- freezing

- vacuum-packing

Food preservation

frozen crabvacuum garlic


….- canning- radiation treatment- adding preservatives

Food preservation

vegetables in brine

canning food


Other methods not onlyhelp to preserve foodbut also add flavor

- pickling salting- smoking- curing

Food preservation

bacon




ĐTVN


Oldest methodspreserving food

- drying

Food preservation

dried bananas


- reduces wateractivity sufficientto delay

- prevent bacterialgrowth

Food preservation

Salmonella


Food preservation

bacon

Although notsufficient byitself to permit longterm storage offood,

smoking addschemicalshelp inhibit growthof micro-organisms




ĐTVN


Food preservation

vacuum-packing

Vacuum-packingstores food in

vacuumenvironment,usually in- air-tight bag- or bottle


Food preservation

vacuum-packing

Vacuumenvironment stripsbacteria of oxygen needed forsurvival, hencepreventing the foodfrom spoiling


Food preservation

nuts

Vacuum-packingis commonly

used for storingnuts




ĐTVN


Food preservation

nuts

Curing draws

moisture frommeat throughprocess ofosmosis


Food preservation

Kidney (cật)

Meat is curedwith

- salt- or sugar - or combination

of 2


Food preservation

nuts

Nitratesand nitrites are

also often usedto cure meat.




ĐTVN


Main food preservation methods

Specific inhibition of somemicro organisms by carbondioxide

Carbon dioxideenriched modifiedatmosphere packaging

Low oxygen tension in inhibitstrict aerobes & delay growthof facultive anaerobia

Vacuum & oxygenfree modified atmospherepackaging

Reduction in water activitysufficient to delay or preventgrowth

Drying, curing andconserving

Low temperature & reductionof water activity to preventgrowth

Freezing



Inhibition of specific groups of

microorganisms

Addition of

preservatives

Compartmentalisation & nutrientlimitation within the aqueous droplets inwater-in-oil emulsion foods

Emulsification

Reduction of pH value in situ bymicrobial action & sometimes additionalinhibition by lactic & acetic acids formed& by other microbial products. (e.g.ethanol, bacteriocins)

Lacticfermentation

Reduction of pH value & sometimesadditional inhibition by particular acid

Addition ofacids


Pressure-inactivation of vegetative bacteria, yeasts& moulds

Application of highhydrostaticpressure (Pascalization)

Delivery of ionising radiationFood irradation

(Radurization, radicidation& radappertization)

Delivery of heat sufficient toinactivate target micro-organisms to desired extent

Pasteurization andappertization





ĐTVN


Food preservationPickling is method ofpreserving food by placing

it in either brine(high in salt), or solution ofvinegar - is too acidic topermitbacterial growth


Food preservationCanning involves cookingfruits or vegetables,sealing them in sterilecans or jars, & boilingcontainers to kill orweaken any remainingbacteria


Food preservationVarious foods havevarying degrees ofnatural protectionagainst spoilage &

may require final stepoccur in pressurecooker




ĐTVN


Food preservationHigh-acid fruits likestrawberries require nopreservatives to can & only

short boiling cycle,whereas marginal fruits:tomatoes require longerboiling & addition of otheracidic elements


Food preservation

Manyvegetablesrequirepressurecanning


Food preservation1950s issueof PopularMechanicsdetails

impendingarrival of "foodirradiation"




ĐTVN


Food preservationPresent time,- implicationssurrounding

irradiation of foodare still not fullyunderstood- technology isstill not inwidespread use


Food preservationIrradiation of - potatoes- strawberries- & meatis common in manycountries whererefrigeratedfacilities & trucksare not common


Food preservationIn 2002, FDApermittedirradiation of meat& poultry to

reduce spread ofE. coli &Salmonella






ĐTVN

2


Question 2

2. What are some commonmethods of preserving food?


Question 3

3. Why can vacuum-packingprevent the food from spoiling?


Question 4

4. What is pickling?








ĐTVN

2


True-False 5

5. _____ Irradiation of spices cancause cancer.


Vocabulary

Osmosis (n)[z'mousis]

thẩm thấu

V o c a bul ar y


Carcinogen (n)[k:'sinədən]

Chất gây ung thư

V o c a bul ar y




ĐTVN

2


Spice (n) [spais] gia vịV o c a bul ar y


Preservative (n) [pri'zə:vətiv] chất bảo quảnPreservative (n) [pri'zə:vətiv]

chất bảo quản


Pasteurization /,pæstərai'zein/ : tiệt trùng theo phương pháp Pa-xtơPasteurization (n) [,pæstərai'zein]

tiệt trùng theo phương pháp Pa-xtơ




ĐTVN

2


Poultry (n) ['poultri] gia cầmPoultry (n) ['poultri]

gia cầm


Implications /,impli'kein/ : ẩn ýImplication (n) [,impli'kein]

ẩn ý


Facility (n) [fə'siliti] tiện íchFacility (n) [fə'siliti]

tiện ích




ĐTVN

2


Fill in these statementswith the words in the box

Osmosis Carcinogenic

Spices PreservativesPoultry Pasteurization

Bacteria Implications

Preserved Facilities


Statement 1

1. Olives areusually …………in brine.


Statement 2

2. ………… arechemicals used tokeep especially foodfrom decaying.








ĐTVN

3


Statement 8

9. Cinnamon, ginger

and cloves are all………….


Statement 6

10. At the present time,the …………surrounding theirradiation of food arestill not fullyunderstood.


Word Study W o r d S t u d y




ĐTVN

3


A. Word forms: noun endings

So far you have studied manycommon noun endings.

Look at word list & notice hownouns are related to other words.


Similarity-similar similarity

Verb AdjectiveNoun


crowd crowdcrowdedcrowd

Verb AdjectiveNoun




ĐTVN

3


excellenceexcelexcellentexcellence

Verb AdjectiveNoun


paymentPay-payment

Verb AdjectiveNoun


equipment

equip-equipment

Verb AdjectiveNoun




ĐTVN

3


popularity

popularizepopular popularity

Verb AdjectiveNoun


pleasure

pleasepleasantpleasure

Verb AdjectiveNoun


ExerciseChoose the correct word form tocomplete each sentence. Somenouns may need to be made plural.Use a word from line 1 in sentence 1,and so on.






ĐTVN

3


Exercise 4

4. If you take a loan from the bank tobuy a car, you must make a

…………………… every month untilyou pay all the money back.


Exercise 5

5. Tennis shoes and other sports…………………… are usually very

expensive.


Exercise 6

6. It’s hard to understand the …… ofvideo games. Many people playthem, but I don’t like them.






ĐTVN

3


Exercise

Add the suffix -less to each word. Thenchoose the best word for eachsentence.


Similaritycarelesscare

NounVerb


Similarityhopelesshope

NounVerb




ĐTVN

3


Similarityhelplesshelp

NounVerb


Similarityendlessend

NounVerb


Similaritychangelesschange

NounVerb




ĐTVN

3


Similarityworthlessworth

NounVerb


SimilaritythoughtlessThought

-lessword


Similaritysleeplesssleep

NounVerb




ĐTVN

4


C. WORD FORMS: NOUNS

Sometimes in English we can

change an adjective to a noun byadding a suffix or changing thespelling.


Verb - Nounverb noun

Divide division

Introduce introduction

Explore exploration

Educate education

Prevent prevention


Verb - Nounverb noun

Populate populationComplicate complication

Inform informationProduce productionFly flight




ĐTVN

4


Exercise

Choose the best verb or noun fromthe chart to complete each sentence.Remember to use the correct verbtenses & singular or plural noun forms.


Exercise 1

1. In the 19th century, parentsrealized that they had to take careof their children’s health and try togive them a good………………………. Before that,most people did not go to school.


Exercise 2

2. The ………………………. of theworld is increasing every year. Inthe year 2005 there will be at least

7.2 billion people on the earth.




ĐTVN

4


Exercise 3

3. When people in North America………………………. themselves

to you for the first time, they usuallysay, “Nice to meet you” & shakeyour hand.


Exercise 4

4. Some scientists think that drinkinggreen tea is good for your

health. In fact, some people think ithelps ………………… diseases.


Exercise 5

5. The island of Puerto Rico……………… a lot of sugarcane.The sugar that comes from it is

sold all over the world.




ĐTVN

4


Exercise 6

6. After World War II, Germany wasdivided into two separate countries.

However, this …………… did notlast. In 1990 the two Germaniesunited as one country again.


Exercise 7

7. Many centuries ago, people lefttheir countries to search for new

lands. The ………………… of thenew world brought people from

many countries together in North America.


Exercise 7

8. If you have a question when youare in the library, go to the…………… desk and ask one of

the librarians for help.




ĐTVN

4


Structure study

S t r uct u r e st ud y


The relative clause

A noun can be modified by a clause. Aclause of this kind is begun by arelative pronoun & called a relativeclause. It always follows the nounwhich it modifies & which is known asits antecedent.


Look at the following sentences(a) An engineer is a skilled person. He

designs, builds or maintainsengines, machines, bridges,railways, etc.

(b) An engineer is a skilled person

who designs, builds or maintainsengines, machines, bridges,railways, etc.




ĐTVN

4


The relative pronouns are• Subject: who, which, that ,

• Object: who, whom, which, that, Ø

• Possessive Determiner: whose (+ anoun)

• Adverbial: when, where, why (whenand why can be replaced by that orØ)


Exercise 1

Join each pair of sentences, makingthe second sentence a relativeclause.


Exercise 1.1

1. I can’t find the envelopes. I boughtit this morning.




ĐTVN

4


Exercise 1.2

2. This is a picture of the place. We’regoing there for our holidays.


Exercise 1.3

3. Have you found the money? Youlost it.


Exercise 1.4

4. His refusal to tell her the truth is thereason. That’s why she is so angrywith him.




ĐTVN

4


Exercise 1.5

5. Are these all the letters? Theycame in this morning’s post.


Exercise 1.6

6. The factory is going to close down.I work there.


Exercise 1.7

7. The car has now been found. Itwas stolen.




ĐTVN

4


Exercise 1.8

8. She’s the person. She gives me alift to work every day.


Exercise 1.9

9. The outdoor swimming pool hasnow been closed down. We oftenwent there as children.


Exercise 1.10

10. The man was very nice. Heinterviewed me.




ĐTVN

4


Exercise 1.11

11. She’s the girl. Her brother works inthe post office.


Exercise 1.12

12. Is there a reason? You want toleave now for that reason.


Exercise 1.13

13. Is Technico the company? Sarahworks for them.




ĐTVN

5


Exercise 1.14

14. The house is over 100 years old.Sue has bought it.


Exercise 1.15

15. I’m looking for the person. I’ve justhit his car.


Exercise 1.16

16. Most of the books are still populartoday. I read them as a child.




ĐTVN

5


Exercise 1.17

17. The woman is coming back to worksoon. I’m doing her job.


Exercise 1.18

18. Edinburgh is the city. I’d most liketo live there.


Exercise 1.19

19. His dishonesty is the reason. That’swhy I left him.




ĐTVN

5


Exercise 1.20

20. The early morning is the time. Iwork best then.


Exercise 2

Complete the following sentenceswith an appropriate relative pronoun.


Exercise 2.1

1. They’re the people …………………house caught fire.




ĐTVN

5


Exercise 2.2

2. This is the report …………………the president wanted.


Exercise 2.3

3. The girls ………………… are in myclass are all good students.


Exercise 2.4

4. Is that the hospital …………………you had your operation?




ĐTVN

5


Exercise 2.5

5. Do you remember the time………………… your car broke

down on the motorway?


Exercise 2.6

6. Our teacher, ………………… is an American, speaks Englishperfectly.


Exercise 2.7

7. The car ………………… Hernandoused belongs to his uncle.




ĐTVN

5


Exercise 2.8

8. The teacher with ………………… Istudied mathematics last year died

last week.


Exercise 2.9

9. They’re the people …………………children were injured in theaccident.


Exercise 2.10

10. Did they tell you the reason………………… they wanted you todo that?




ĐTVN

5


Exercise 2.11

11. Is this the program …………………you always watch on TV?


Exercise 2.12

12. I don’t understand the reason………………… he was late.


Exercise 2.13

13. The movies ………………… wesaw this summer were all good.




ĐTVN

5


Exercise 2.14

14. What’s the name of the restaurant………………… you had lunch?


Exercise 2.15

15. These are the kinds of exercises………………… help us learnEnglish.


Exercise 2.16

16. The lamp ………………… youbroke is my brother’s.




ĐTVN

5


Exercise 2.17

17. She is one of the workers………………… went on strike.


Exercise 2.18

18. She was the pilot …………………flew our 747.


Exercise 2.19

19. It is the little things in life………………… count.




ĐTVN

5


Exercise 2.20

20. I can remember a time………………… there was no

television.



The end




English for Nutrition & Food Sciences 2


Englishfor

Foodand

NutritionSciences



Lecturer


Lesson 5: Food groups

Presentation

Word study

Structure study

Vocabulary

F o o dgr o ups






Other foods


Milk

Fruits

Vegetables

Bread and cereal

Presentation


New words1. NEW WORDSobscure (a)

[əb'skjuə]

Ít ngườibiết


savour (v) ['seivə]savour (v)

['seivə]Nếm

thưởng thứcnhấm nháp






flesh (n) [fle∫]flesh (n)

[fle∫]

Thịt


beast (n) [bi:st]beast (n)

[bi:st]Súc vật


Vacuum-packing(n)['vækjuəm 'pækiη]

forest (n)['f rist]

Rừng






palatable (n) [,prevə'vei∫n]palatable (n)[,prevə'vei∫n]

Ngonkhoái khẩu hơn


digest (v) ['daidest]digest (v)['daidest]

Tiêu hoá


customary (a) ['kstəməri]Theo phong tụcthông thường

customary (a)['kstəməri]






customary (a) ['kstəməri]speculate (a)

['spekjuleit]Suy xét

Nghiên cứu


Peking (n) ['pi:kiη]Bắc KinhPeking (n)['pi:kiη]


Peking (n) ['pi:kiη]Bằng chứngevidence (n)['evidəns]






spit (n, v) [spit]Xiên thịtspit (n, v)[spit]


virtually (adv) ['və:t∫uəli]virtually (adv)

['və:t∫uəli]


sole (a) [soul] Duy nhấtđộc nhất

sole (a)[soul]






culinary (a) ['klinəri]culinary (a)

['klinəri](Thuộc)

việc nấu nướngbếp núc


Paleolithic (a) [,peiliou'liθik](Thuộc)thời kỳ

đồ đá cũ

Paleolithic (a)[,peiliou'liθik]


steam (vt) [sti:m] Đồ, hấpsteam (vt)[sti:m]






ember (n) ['embə]Than hồngember (n)['embə]


wrap (vt) [ræp]Quấn, bao, góiwrap (vt)[ræp]


Aside (adv) [ə'said] Để dànhdự trữ

Aside (adv)[ə'said]






shell (n) [∫el]shell (n)

[∫el]Vỏ, mai


skull (n) [skl]Sọ, đầu lâuskull (n)

[skl]


hollow (vt) ['hlou] Đào trũngLàm hõm

hollow (vt)['hlou]








prototype (n) ['proutətaip]Mẫu đầu tiênNguyên mẫu

prototype (n)['proutətaip]


Roman (n, a) ['roumən]Roman (n, a)

['roumən] Đế chếLa Mãcổ đại


legion (n) ['li:dən]Quân đoànLa Mãcổ đại

legion (n)['li:dən]








crustiness (n) ['kr stili]crustiness (n)

['kr stili](tính) cứng

giòn


concomitantly (adv) [kən'kmitəntli]

Cùng thờiđồng thời

concomitantly (adv)[kən'kmitəntli]


settled (a) ['setld]

ổn định

thuộc địa

settled (a)['setld]






domestication (n) [də,mesti'kei∫n]

(sự)thuần hoánhập tịchkhai hoá

domestication (n)[də,mesti'kei∫n]


livestock (n) ['laivstk]Vật, thú(nuôi)

livestock (n)['laivstk]


cultivation (n) [,klti'vei∫n]Cày cấytrồng trọt

cultivation (n)[,klti'vei∫n]






edible (n) ['edibl]Thích hợpăn được

edible (n)['edibl]


dependable (a) [di'pendəbl] Đáng tin cậycó căn cứ

dependable (a)[di'pendəbl]


augment (vt) [':gmənt]Làm tăng lênaugment (vt)[':gmənt]






fired-clay (comp n) ['faiə klei] Đất sét nungfired-clay (comp n)['faiə klei]


vessel (n) ['vesl]

Bình, chậuvại, lọ,

chai, chén

vessel (n)['vesl]


stewing (n) ['stju:iη]Ninh, hầmstewing (n)['stju:iη]






oven (n) ['vn] Lòoven (n)['vn]


pickle (a) ['pikl]Dưa chuađồ ngâm

pickle (a)['pikl]


bake (v) [beik] Nướngbake (v)[beik]






preserve (v) [pri'zə:v]Bảo quản

giữ gìnpreserve (v)

[pri'zə:v]


smoking (n) ['smoukiη]Xông khóismoking (n)

['smoukiη]


salting (n) ['s:ltiη]Ướp muối,

muốisalting (n)

['s:ltiη]






air-drying (n) ['eə 'draiη]Phơi khôair-drying (n)

['eə 'draiη]


chilling (n) ['t∫iliη]Làm lạnhchilling (n)

['t∫iliη]


Eat (v) [i:t] ănănEat (v)

[i:t]





2


weight (n)['weit]

trọng lượng


heated (a)['hi:tid]

Giận dữ


Earliest types of cooking

Origins of cooking are obscure.Primitive humans- may first have savored roast meat by

chance,

2. Presentation





2


- when flesh of beast killed in forest fire wasfound to be more palatable

- & easier to chew- & digest than customary raw meat


They probably did not deliberately cook foodthough, until long after they had learnedto use fire for- light- & warmth


- It has been speculated- Peking man roasted meats,- No clear evidence supports theory





2


From whenever it began- roasting spitted meats over fires- remained virtually sole culinary techniqueuntil Paleolithic Period


when the Aurignacian people of southernFrance began to steam their food over hotembers by wrapping it in wet leaves


Aside from such crude proceduresas toasting wild grains on flat rocks& using + shells

+ skullsor hollowed stones to heat liquids,





2


no further culinary advances were madeuntil the introduction of pottery duringNeolithic Period


Earliest compound dish was crudepaste (the prototype of pulmentum ofRoman legions & polenta of later Italians)


Made by mixing water with cracked kernelsof wild grasses.This paste, toasted to crustiness whendropped on hot stone, made the first bread.





2


Culinary techniques improved withintroduction of earthenware (&, more

or less concomitantly, development ofsettled communities),

Advances in cooking techniques


as the domestication of livestock & the cultivation of edible plants


A more dependable supply of foodstuffs+ milk + & its derivatives,was now assured





2


- Roasting spit was augmented by variety offired-clay vessels

- & cooking techniques of + boiling+ stewing

+ braising


perhaps even incipient forms of + pickling+ frying+ & oven baking were added


Early cooks probably had already learned topreserve - meats

- fish by+ smoking,+ salting

+ air-drying+ or chilling.





2


New utensils made it possible to preparethese foods in new ways, & such dishes asbacalao à la vizcaina ("dried cod") & finnan haddie (smoked haddock) are still eaten.


Microwave oven cooks 20 kilo turkeyin less than 1/2 hour instead of 4 to 5hours it would take in astandard oven.


Heat-activated cooking methods take fivebasic forms.

COOKING METHODS





2


• Food may be immersed in liquids:- water- stock

- or wine (boiling, poaching, stewing);• Immersed in + fat+ or oil (frying)


exposed to vapor(- steaming- to some extent- braising)


exposed to dry heat(- roasting- baking- broiling)





2


& subjected to contact with hot fats(sautéing)


With minor modifications, all five methodsare applicable to any type of food not eatenraw,


but certain treatments traditionally arerarely used to prepare particular foods.





2


Deep-fat frying is not generally thought theideal method, for- preparing steaks- or chops


Boiled foods usually are immersed in- flavored- or unflavored liquidsfor longer periods of time than poachedfoods


& cooking liquidusually takes form of thickened saucewhen foods are stewed





3


Chief difference between frying & sautéingis- frying produces crisp surface,- sealing natural moisture inside food,


whereas in sauté process,natural juices usually minglewith pan fat, coating food with light sauce


As opposed to steaming,which does not place foods in direct contact

with liquids, braising is accomplished





3


by first browning food in fat and thenplacing it in direct

contact with a small amount of liquidwithin an airtight pan.


Originally, roasted foods were exposed tothe action of open fires or live coals,


but in contemporary cookery roastingis synonymous with

baking – that is, cooking by dry heat ina closed oven.





3


- Broiling, whether in oven- or over open + fire

+ or coals- exposes meats to direct action of more

intense heat,


which sears their surfaces quicklyto seal in their juices.


Write T if the sentence is true and F if it isfalse.

True-False





3


1. _____ Primitive people cooked food longbefore they learned to use fire for light

and warmth.

True-False 1


2. _____ Culinary advances were made onlyafter the introduction of pottery duringthe Neolithic Period.


3. _____ Boiled foods usually are immersedin liquids for longer periods of time thanpoached foods.





3


4. _____ Nowadays roasted foods areusually cooked over open fires or livecoals.


Fill in these statements with the words inthe box.

VOCABULARY 3. VOCABULARY


Cookery (n) ['kukəri]sách dạy nấu ănCookery (n)['kukəri]





3


Foodstuff (n) ['fu:dstf]Thực phẩmFoodstuff (n)['fu:dstf]


Sauté (n) ['soutei] Áp chảoSauté (n)['soutei]


Airtight (a) ['eətait]Kín hơikín gió

Airtight (a)['eətait]





3


Airtight (a) ['eətait]ngâmImmerse (vt)[i'mə:s]


List of vocabularies

UtensilsImmersed AirtightSautéFoodstuffsPicklingEmbersSavoredCookeryPalatable


True-False 1

1. …………… the meat for a fewminutes over a medium heat before

adding the wine.





3


True-False 2

2. It was the first chocolate he had tastedfor over a year, so he …………… everymouthful.


True-False 3

3. The shells should be …………… in boilingwater for two minutes.


True-False 4

4. The meal was barely …………… – in fact, Ithought it was disgusting.





3


True-False 5

5. They lack basic ……………, such as breadand milk.


True-False 6

6. In the drawer was a selection of kitchen…………… – spoons,

spatulas, knives and whisks.


A. OVER The prefix over- means “too,” “too much,”

or “too many.”

Look at the example: Third World cities arealready overcrowded. (too crowded)

WORD STUDY 4. WORD STUDY





3


1. There are too many people on the islandof Java in Indonesia. Java is …………………


2. We were driving in the mountains on avery hot day, and our car …………………….We had to stop and let it cool down.


3. Toshi left the rice in the rice cooker toolong.Now the rice is ……………….







4


Accidental : tình cờ


inexpensive :rẻ, không đắt


careful :cẩn thận







4


2. Always read the directions……………………before you take a test soyou don’t make any careless mistakes.


3. Loud talking is not allowed in the library. You must work …………………… so otherpeople can study, too.


C. WORD FORMS: OTHER WORDSWITH –LY

The meanings of a few common words withthe suffix -ly are different

from what you might guess.Look at these words and their meanings.





4


likely = probablyThe sky is full of gray clouds. It is likely to

rain soon.

greatly = very muchFamily life has changed greatly in the last

two centuries.months ago.


hardly = not much, only a little, almostnone

There are so many cars in Bangkok thatthere is hardly any space

to park.(Note: hardly is a negative word.

Don’t use no or not with it.)


shortly = in a short time, very soonI will finish my homework shortly. Then I

will play tennis with you.

nearly = almost

Today is November 20. It is nearly winter.







4


3. The train will arrive …………………… .Please wait in the waiting area. It willonly be a few minutes.


4. Jeff …………………… ever eats in fast-food restaurants because he is avegetarian. He usually cooks for himselfat home.


STRUCTURE STUDY 5. STRUCTURE STUDY

Defining and non-definingrelative clauses





4


‘Defining’ relative clauses identify nouns:these clauses tell us which person, thing,etc the speaker means.I spoke to the woman who owns the hotel.

(who owns the hotel tells us which woman)


‘Non-defining’ relative clause do not tell uswhich person, thing, etc the speakermeans; these clauses give more informationabout a person or thing already identified.Ken’s mother, who is 69, has just passedher driving test . (who is 69 does not tell uswhich woman; we already know that it isKen’s mother )


Non-defining clauses are more common in aformal style, especially in writing.

When we write these clauses, we putcommas (,) at the beginning of the

clause (and often at the end of the clause).

Last weekend I met Sue, who told me shewas going on holiday soon.





4


Note that in a non-defining clause wecannot use that or Ø .

She gave me the key, which I put in my

pocket


1. When I was in town, I met your sister.She was shopping for some clothes.


2. Their house needs a lot of work doing toit. It is near the beach.





4


3. Sandra’s just got a new job with CapitalInsurers. It’s a much better companythan the last one she worked for.


4. The new manager seems to be a verycapable woman. I met her last week.


5. This case is full of books. I carried it allthe way from the station.





5



The end




English for Nutrition & Food Sciences 3 -Lesson 6



Englishfor

Foodand

NutritionSciences 3



Lecturer


Tháp cân đối dinh dưỡng







Lesson 6

HUMANDIET


OutlineOutline

Newwords

Presenting VocabularyWordstudy

Structurestudy


VOCABULARY

Typically (adv)['tipikli]

điển hình, tiêu biểu

1. NEW WORDS

A typically foggy day in Sapa







TVỰNGClassify (v)

['klæsifai]phân loại


TỪVỰNG

đ ộ n g

v ậ t ă

n t ạ p

Omnivore (n)['mniv:]


TVỰNGCarnivore (n)

['k:niv:]: loài ăn thịt







TVỰNGHerbivore (n)[hə:'bivərə]:

loài ăn cỏ


từ vựngPrehistoric (a)[,pri:hi'strik]:

thuộc về tiền sử


từ vựngEventually (adv)[i'vent uəli]: sau cùng







từ vựngHusbandry (n)['hzbəndri]:

nghề nông


từvựng Agriculture (n)

['ægriklt∫ə]: Nông nghiệp


Traditional (a)Traditional (a) [tr [tr əə'di'di∫ə∫ənl]nl]

Traditional (a)Traditional (a)[tr [tr əə'di'di∫ə∫ənl]nl]

truytruyềềnn ththốốngng







Disorder (n)Disorder (n) [dis'[dis':d:dəə]]

Disorder (n)Disorder (n)[dis'[dis':d:dəə]]

ssựự r r ốốii loloạạnn


Adequate (a) Adequate (a)['['æædikwit]dikwit]

Adequate (a) Adequate (a)['['æædikwit]dikwit]

Thích hợp


Contribute (v)Contribute (v) [k[kəən'tribju:t]n'tribju:t]

Contribute (v)Contribute (v)[k[kəən'tribju:t]n'tribju:t]

Đ Đóóngng ggóópp







Limited (a)Limited (a) ['limitid]['limitid]

Limited (a)Limited (a)['limitid]['limitid] HHạạnn chchếế


Variety (n)Variety (n) [v[vəə'rai'raiəəti]ti]Variety (n)Variety (n)[v[vəə'rai'raiəəti]ti]

SSựự đađa ddạạngng


Infectious (n)Infectious (n) [in'fek[in'fek∫ə∫əs]s]

Infectious (n)Infectious (n)[in'fek[in'fek∫ə∫əs]s]

lâylây nhinhiễễmm







VOCABULARY

WORD STUDY

STRUCTURE STUDY

PRESENTING

HUMAN DIETHUMAN DIET


PRESENTING• Human diet is typically

diverse, human beingsare classified asomnivores

- rather than asherbivores (planteaters)

- or carnivores (meat

eaters)

1. The Presentation


Certain groups of peopledo derive most of their foodfrom animal sources

while other people practicevegetarianism







hunter-gatherers

howto rear animals

how touse fire

how todevelopweapons

how tocultivatecrops Prehistoric

humans

BIỂUĐỒ


By far majority of humankindeats wide range of foods of - animal- & vegetable origin


Prehistoric humans were hunter –gatherers who fed on- animals - insects- berries - roots- & leaves

Prehistorichuman







Range of dietary choices wasextended- when humans learned how to use firefor cooking- & when they developed weapons for+ hunting+ & trapping larger game


They eventually learned how to rearanimals for

- their own use- & how to cultivate crops cultivate

crops.Cultivate crop


Some isolated groups are still hunter-gatherersmost human diets derive from- agriculture- animal husbandry







Social factors & cultural practices inmost countries have great influence- on what people eat

- on how they prepare food- on feeding practices- & on foods they prefer

Social factors and cultural


Throughouthistory, differentsocieties haveexhibited greatvariations in diet.

Throughout history


During 20th century,greatly increased world trade& improved communications haveresulted in major changes in variety offoods eaten in many countries.

But during the 20thcentury







Asian cuisines have become popular in- Europe- North America

- & Western ‘fast foods’are increasingly available in developingcountries.


Staple food in most countrieshas not changed


Throughout history, as long as foodsupplywas sufficient traditional diets of mostcultureshave provided essential nutrients







- These are divided into macronutrients+ carbohydrates+ fats

+ proteins- & micronutrients+ vitamins+ minerals


Humans obtain most offood energy from- carbohydrates(65% worldwide)lesser amounts comefrom- fat (20%)- and protein (15%)mainly from

+ meat+ fish


Major cause of under-nutrition &nutritional-deficiency diseases hasseldom been traditional food habits

The major cause ofunder-nutrition







Usual cause has been lack of adequatefood- due to poverty

- or consumption of too limited varietyof food

The usual cause


Infectious diseases & lack of carecontribute importantly to malnutrition inchildren Infectious

diseases


Protein-energy malnutrition is- generally due to consumption of

too little food,- & micronutrient deficiencies- anemia

Protein-energy







- iodine deficiency disorders,- & pellagra are due to diets inadequatein specific minerals & vitamins

iodinedeficiency


-Advances in agriculture & food -processing techniques have affordedpotential of increased food supply &nutritionally enriched diet,- Modernization & Westernization offood habits have also had deleteriouseffects.

Advances inagriculture


At turn of 20th century new rice millingtechniques caused outbreak of beriberi(thiamine-deficiency disease) in Asia,- resulting in millions of deaths

For example, at theturn







Substitution of bottle-feeding forbreast-feeding among poor families in

developing countries has been

responsible

The substitution


for great deal of- malnutrition &

diarrhea- infant deaths

for a great


Increasingly, changes in diets indeveloping countries due toWesternization & greater affluencehas led to increase in chronicDiseases:

Increasingly,changes







- heart disease - diabetes- obesity - hypertension

- & certain cancerssuch as

heartdisease


These diseases arealready majorcauses of mortalityin the industrializedcountries.

Much of this isrelated to highintakes of foodsof animal origin

Thesediseases


& greater percentage of food energycoming from- fats- oils- sugar

- & less comingfrom complex carbohydrates

greater percentage







Questions: Answer the questionsabout the reading

1. Why are human beings classified as

omnivores?

Questions:1


2. When was the range of dietarychoices extended?

Questions:2


3. What has the major cause ofundernutrition & nutritional deficiencydiseases been? Q u e s t i o n s : 3







4. What is the harmful effect of thesubstitution of bottle-feeding forbreast-feeding among poor families

in developing countries?

Questions:4


5. What have changes in diets in thedeveloping countries resulted in?

Questions:5


1. ____ The major cause ofnutritional-deficiency diseases

has been traditional food habits.

True-False: Write T if the sentenceis true and F if it is false







2. _____ Most groups of people doderive most of their food from animalsources.


3. _____ Today no groups are stillhunter-gatherers.


4. ____ Social factors and culturalpractices in most countries have agreat influence on their feedingpractices.







5. _____ Modernization andWesternization of food habits havealso had harmful effects.


Fill in these statements with the wordsin the box.

VOCABULARY

reared hypertension staplemortality bottle-feeding feeddeficiency vegetarian dietmalnutrition breast-feeding

VOCABULARY

3. VOCABULARY


vocabulary

Vegetarian (n)[,vedi'teəriən]

s ự ă n

c h a y,

n g ư ờ i

ă n c h a

y







vocabulary Đinh ghim, kẹp giấyStaple (n)

['steipl]


vocabulary

Rear (v)

[riə]

Chăm sóc


vocabularyDiet (n) ['daiət]

C h ế đ ộ

ă n u ố n

g







vocabularyMortality (n)

[m:'tæləti] T ử v o n g


vocabulary

Hypertension (n)[haipə:'ten∫n]

H u y ế

t á p c

a o


vocabulary

Malnutrition (n)

[,mælnju:'tri∫n]suy dinh dưỡng,

kém ăn







vocabulary

Feed (v)[fi:d]

Cho ăn,nuôi nấng


1. If you …… Your dog on cakesand biscuits, it’s not surprisinghe’s so fat.

VOCABULARY1


2. Clean watersupply played alarge part inreducing the.………………..rate.

VOCABULARY2







3. A well balanced ………… diet can bea lot healthier for you than theaverage meat – eater’s diet because

it contains less fat and more fiber.VOCABULARY


4. The scientists tracked one of infectedmeat back to the farms where theanimals had been ……………

VOCABULARY4


5. Infectious diseases and lack ofcare contribute importantlyto……………… in children.

VOCABUL ARY

5







6. …………….is extremely beneficial tothe health of newborn babies.

VOCABULARY6


7. Pregnant womenoften suffer fromiron ……………

VOCABULARY7


8. We are conducting extensiveresearch into treatments for…………….. VOCABULARY

8







9. Bamboo is the panda’s ……VOCABULARY

9


10. She started…………………her baby whenshe went back towork.

VOCABULARY10


WORD STUDYA. WORD FORMS: ADJECTIVES

Some common adjective endings

are: -al, -able, -ful , -less, -t, and -ous.

4. WORD STUDY







-al-able

ADJECTIVES + -ful

-less-t-ous


Adjective Verb Noun1.experimental experiment experiment2.natural — nature3.preventable prevent prevention4.suitable suit —5.believable believe belief


6) successful succeed success7) violent — violence8) different differ difference9) religious — religion10) useful, useless use use







WordstudyExperiment (n)[eks,peri'mentl]: sự thínghiệm


Wordstudy Tự nhiên,

thiên nhiên

Nature(n)['neit∫ə]:


Wordstudy Sử dụng, dùngUse (v) [ju:s]:









Wordstudy

sự bạo lựcViolence(n)['vaiələns]:


Wordstudy sự khác biệt

Difference (n)['difrəns]:


Wordstudy

Religion (n)[ri'lidən] tôn giáo







Wordstudy

sự ngăn cản

Prevention (n)[pri'ven∫n]:


Exercise

Choose the best word to completeeach sentence. Use a word fromline 1 in sentence 1, and so on.


1. Scientists have planted jojoba andeuphorbia crops on ……………farms in several countries.









5. I don’t …………… your storyabout meeting people from Mars. Idon’t think it’s true.


6) The first experiment with the newcrop did not ………………Theplants died, and the scientists had

to begin again.


7. Some people think that television istoo ………. There are too manyprograms that show people fightingand killing each other.







8. It can be very cold in parts of theUnited States during the winter,but it is almost never cold in Australia. The …………… inweather is very great in these twoareas of the world.


9. Helen goes to church everyday and often reads theBible. She is very ……………


10. The jojoba is a very…………plant.It can be used to soothe burns, tomake hair shiny, and to make adrink similar to coffee







B. Word Form: Adjective

Look at these examples:We have a two-week vacation

from school in March.


Exercise

Change the words in bold print tohyphenated adjectives andrewrite the sentences. The firstone is done for you.


1. A flight from Los Angeles toLondon is ten hours.







2. High school students in Californiahave a summer vacation forthree months.


3. It is a long drive from Torontoto Winnipeg. It takes fourdays.


4. It is a short trip from New York toBoston. It is only 200 kilometers.







C. WORD FORMS

Look at the list of verbs, nouns, andadjectives below. Notice how they are

related to each other.


Verb Noun Adjective1. scene scenery scenic2. science scientist scientific3. persuade persuasion persuasive4. protect protection protective5. continue continuation continuous


6. history historian historical

7. enjoy enjoyment enjoyable

8. suggest suggestion suggestive

9. solve solution —

10. Organizeorganization organized







Exercise

Choose the correct word for each

sentence. Use a word from line 1 insentence 1, and so on.


1. Kei brought a book of photographs ofJapan to class last week. Japan hasvery beautiful ………… We sawpictures of mountains, lakes, andlovely cherry trees.


2. Chemistry and biology are twokinds of ………………







3. Bill could persuade you to do almostanything. He is a very………………… person. He talked

me into going camping inYellowstone National Park.


4. Some of the hugeredwood trees inCalifornia are underthe ………….. of theNational ParkService. The servicekeeps the trees safeand healthy.


5. Workers can become very tired ofthe ……………… noise in a factory.The noise never stops.







6. Most countrieshave …………museum that

explains thehistory of thecountry inpictures, films,and art.


7. People of all ages like to go tonational parks. A visit to a nationalpark is …………………… for thewhole family.


8. I would like to make a ……………for your trip. Take a train ride acrossCanada. I did it last year. The sceneryis beautiful.







9. Manycountries aretrying to……………the problem ofthe growth ofthe deserts.


10. The United Nations is aninternational ……………….


STRUCTURE STUDY

Reduction of relative clauses

Relative clauses are often reduced or

contracted as follows:The man who is talking to John is

from Korea.

5. STRUCTURE STUDY









Half of the people who had beeninvited to the party didn’t turn up.


1. An agreement has been signed toprotect the forests which are beingcut down all over the world.

Exercise: Reduce (contract)the underline part of thefollowing sentences:


2. Be sure to follow the instructionsthat are given at the top of the page.









6. Her books, which are read bypeople all over the world, are stillimmensely popular.


7. I come from a city that is located inthe southern part of the country


8. I haven’t yet had an opportunity tothink over the proposals that weremade at the last meeting.







9. The children who attend that schoolreceive a good education.


10. The experiment which wasconducted at the University ofChicago was successful.


11.The fence which surrounds ourhouse is made of wood.







12.The firm’s latest product, which waslaunched only six months ago, hasalready captured a significant share

of the market.


13.The head office has now movedto new premises which overlookthe Thames.


15.The new hostel, whichaccommodates 200 students, will beopened next month.







16.The people who are being asked totake early retirement are all over theage of 60.


17.The people who are waiting forthe bus in the rain are gettingwet.


18.The psychologists who study thenature of sleep have madeimportant discoveries.







19.The scientists who are searchingthe causes of cancer are makingprogress.


21.They live in a house that was built in1890 .


22.They sent us an invoice that gavedetails of all the goods that hadbeen ordered.







24.We have an apartment whichoverlooks the park.



The end




English for Nutrition & Food Sciences 3 - Lesson 7



Englishfor

Foodand

NutritionSciences



Lecturer


Tháp cân đối dinh dưỡng







Lesson 7

FOODPOISONING


FOOD POISONING

THE PRESENTATION

VOCABULARY

WORD STUDY

STRUCTURE STUDY

NEW WORDSNEW WORDS

Unit

7


New words

Contamination

/kən,tæmi'nzei n/

(n) Sự làm bẩn







Pesticide

New words

'pestisaid (n)

Thuốc trừ vật hại


Mushroom

New words

/'m rum/ (n) Nấm


Rodent /'roudənt/ (n)Loài gặm nhấm

New words







Infection

New words

/in'fek n/ (n)

Sự làm nhiễm trùng


New words

Harvest

/'h :vist/ (n)Sự gặt hái


New words

Fission

/'fi n/ (n)Sự sinh sản

nhân đôi







Spore

New words /sp / (n)Bào tử


ne

s

s

or

f o

od

po

is

o

ni

ng

is

c

a

us

e

d

by

co

ns

u

mi

ng

f o

od

co

nt

a

mi

na

t

ed

w

i

th

p

a

th

o

ge

ni

c

b

ac

t

er

ia

,

t

ox

i

ns

,

v

ir

us

e

s,

p

r

io

ns

or

pa

r a

s

it

es

Food borne illness or food poisoningis caused by consuming foodcontaminated with pathogenicbacteria, toxins, viruses, prions orparasites.

1. The Presentation


T H E P R E S E N T A T I O N

Such contamination usually arises formimproper handling, preparation orstorage of food.







Food borne illness can also be causedby adding pesticides or medicines tofood, or by accidentally consuming

naturally poisonous substances likepoisonous mushrooms or reef fish.

T

H

E

P

R

E

S

E

N

T

A

T


THE

PRESENTATION

Contact between food and pests,especially flies, rodents andcockroaches, is a further cause ofcontamination of food.


Although most mushrooms are edible,several species can cause seriouspoisoning.







THE

PRESENTATION

Some common diseases areoccasionally food borne mainly throughthe water vector, even though they are

usually transmitted by other routes.


THEPRESENTATION

These include infections caused byShigella, Hepatitis A, & parasitesGiardia lamblia & Cryptosporidiumparvum.

Slide 20


1. . Contact between foodand pests is also a cause ofcontamination of food.

True-false: write T if the sentence istrue and F if it is false.

Slide 21







2. All diseases are occasionallyfoodborne mainly through

the water vector.

T r u e - f a l s e : w r i t e T i f t h e s e n t e n c e i s t r u e a n d F i f i t i s f a l s e .

Slide 22


WORLD HEALTHORGANIZATION

DEFINITION

THEPRESENTATIO

N


Food borne illnesses are definedby the World Health Organizationas diseases, usually either

infectious or toxic in nature,caused by agents that enter thebody though the ingestion of food.

THEPRESENTATION









THEPRESENTATION

The origin of the illness can thusbe tracked and solved (andpossibly penalized), and the final

products can be removed fromthe sale if a problem is detected.


• Respect of hygiene procedureslike HACCP and the "cold chain";

• Power of control and of lawenforcement of the veterinarians.

THEPRESENTATION


3. The prevention against

bacterial food poisoningis mainly the role of the state

T r u e-f als e : w r it e T if t h e s ent en cei s tr u e an d F if i t is f alse.







At home, the prevention mainlyconsists of:

The respect of the food storage

and food preservation methods(especially refrigeration).

THEPRESENTATION


Preserved in therefrigerator

T

HE

PR

ES

E

NT

AT

I

ON


Checking the expiration date

T H

E

P

R E

S

E N

T A

T

I O

N









Keeping the kitchen clean.

T H E P RE S E N T ATI ON


Bacteria need warmth oisture,food and time to grow.

T H E P RE S E N T ATION


READINGCOMPREHENTION The presence or absence, ofoxygen, salt, sugar and acidity arealso important factors for growth.

o x y genOxygen Salt Sugar







In the right conditions, one bacteriumcan multiply using binary fission tobecome four million in eight hours.

T H E

P R E S E

N T A T ION

bacterium

fission


Since bacteria can be neithersmelled nor seen, the best way toensure that food is safe is to followprinciples of good food hygiene.

READINGCOMPREHENTION


4. . Bacteria need warmth,moisture, food and time to grow.

True-false: write T if the sentenceis true and F if it is false.







This includes not allowing raw or

partially cooked good to touchdishes, utensils ,hands or worksurfaces previously used to handleeven properly cooked or ready toeat food.

THEPRESENTATION


Pi ct u r e

Uranium

Properly cooked


High salt, high sugar or high acidlevels keep bacteria from growing,which is why salted meats, Jam andpickled vegetables are traditionalpreserved foods.








The most frequent causes ofbacterial food borne illness arecross -contamination andinadequate temperature control.Therefore control of these twomatters is especially important.

T H E

P R E S E N T A T I O N


Thoroughly cooking

food until it is piping

hot, i.e. about 70C

will quickly kill virtually

all bacteria, parasites

or viruses.

Bacteria

THEPRESENTATION


clostridium

Except for clostridiumbotulinum andclostridium perfringens,which producesa heat-resistant sporethat survivestemperatures up to100oC.

THEPRESENTATION







Clostridium THEPRESENTATION


Once cooked, hot foods shouldbe kept hot - about 63oC stopsmicrobial growth.


Cooking


Cold foods should be keptcold, below 50C (410F).

THEPRESENTATION

Cold foods







Yersinia

However, listeria monocytogenes

and yersinia enterocolitica can bothgrow at refrigerator temperatures.

THEPRESENTATION


True-false: write T if the sentenceis true and F if it is false.

5. Cooking food until above700C will kill all bacteria, parasitesor viruses


Spore ~ Bào tử

Veterinary ~ Thú y

Vectors ~ Trung gian

Ingredient ~ Thành phần

Food chain ~ Chuỗi thực phẩm

VOCABULARY

3. VOCABULARY







• Viruses ~ Vi rút

• Hygiene ~ Vệ sinh

• Expiration ~ Hết hạn

• Poisonous ~ Nhiễm độc

• Contaminated ~ Nhiễm độc

VOCABULARY


1. The best way to ensure that foodis safe is to follow principles ofgood food .

VOCABULARY


2. Coconut is a basicformany curries.







3) The date on

this yogurt was November 20.


W O R D S T U D YWORD STUDY

A. -IZE

B. - IVE

C. WORD FORMS

A. -IZE

4. WORD STUDY


You can change some

words into verbs by

adding the suffix –ize.

The suffix –ize means “to

make into (something )” or

cause to be (something).

A. -IZE







Here is an example: radio helpedto popularize country music.Popular + -ize = to make

something (country music)

Spelling note: when a wordends in, drop theybefore adding –ize.

A . - I Z E


Exercise: Add the suffix –ize toeach . Then choose the best wordfor each sentence. Be sure to usethe correct tense.

Memory …………. Special …………..

Winter ………….. Modern ………..

Colony …………… industrial ………..

memorywinter colonize

specializemodenize..inductrialize


1. Spain and Portugal startedmany new cities an theNew World, especially

south of Mexico. These twocountries mostof Central and South

America.







2. The Greens bought a beautifulold house in the country. They

. the kitchen by adding

a dishwasher, a microwave, anda new refrigerator. The rest ofthe house is notmodern. It hassimple furniture and old woodfloors, but it’s very nice.

The Gr een s bought a beaut i f ul

old h ousei n t hecou nt r y. They. t he kit chen b y a ddi ng

a dis h w asher , a m ic r o w ave, an d

a n ew r ef r i ger at or . Th er est o f

t h e housei s not

m o der n. It has

si m p lef ur nit ur e a n d old wo od

f l oor s, but it ’ s ver ynice.


3. Victor is studying engineering atthe university. After two yearsof general studies, he wants

to in biomedicalengineering.

Vict o r isst udy ing eng ineer i nga t th e u n iver sit y


B. –IVE Adjectives that end with the suffix -

ive mean "able to do something".

Example :David is very persuasive. He canpersuade people to do almostanything.







Look at the list of Adjectives withthe suffix -ive. Notice how they arerelated to other words. The choosethe best Adjectives for each

sentence.

Exercise:


Example:(in)possible: không thể thưc hiện

được

Adjective

Formula

NegativeUnIn

Non


Adjectives

• (Un)productive :Không tạo ra

• (Un)imaginative :Không tưởng tượng

• (In)active : Không hoạt động

• (Non)destructive : Không tàn phá

• (Un)protective : Không bị phản đối







• Product (N): Sản phẩm

• Imagine (V): Tưởng tượng

• Act (V): Hành động

• Destruction (N): Sự phá hoại

• Protect (V): Bảo hộ, che chở

Other froms


xer cise: 1. Desert soil Even desert plants

need water. Without is……………… without water. it,the soil becomes dry and cannotproduce healthy plants. Desert


2.The storms were very ...................the winds knocked over trees anddamaged houses.

2. T hes t or m swer e ver y

Storms







3. Ms. Miller is very .................... of herchildren. She worries that somethingbad will happen to one of them, so

she tries to protect them and keepthem safe.Protect


Exercise:

Look at the words in the list. Noticehow they are related to each other.Then choose the best word foreach sentence. Use a word formline in sentence 1, and so on.

C. WORD FORMS


Verb

1) Prepare

2) Value

3) Encourage4) Ice

5) Imagine

6) Produce

7) Discover

8) Depend9) Educate

10) Colonize







Noun

1) Preparation

2) Value3) Encouragement

4)Ice

5) Imagination


6) Product/ production

7) Discovery

8) (in) Dependence

9) Education

10) Colony

Noun


Adjective1) Preparation

2) Valuable

3) Encouraging4) Icy

5) (un) Imaginative/(un) Imaginable







Adjective

6) (un) Productive

7) Discovery8) (in) Dependent/(un)dependable

9) Educational

10) Colonial


1. A big holiday dinner requiresspecial ………………… We cleanhis house and spend hours andhours in the kitchen preparingeverything we need. It is a lot ofwork and a lot of fun.

A b ig hol id a y din n e r r equi r es

s p e cial

Dinner


2. Gold is morethan silver. It is alwaysmore expensive.

2 ) G o l d i s m o r e

Gold







3) David is veryIf he says he will dosomething, you alwaysknow he will do it.

D a v id is


S T R U C T U R E S T U D Y

ADVERBIAL CLAUSES

Adverbial clauses, like adverbs,tell us something further about theverb and answer the questionsWhen? Where? How? Why? etc.

5. STRUCTURE STUDY


• Here are some of the mostcommon conjunctions used tointroduce adverbial clauses:

• Time when, after, before, as, as

soon as, by the time (that), once,since/ever since, until/till,whenever, while








Place where, wherever,anywhere, everywhere

Manner as, as if, as thoughComparison than, as ... asReason because, as, since



Purpose so that, in order that, incaseResult so ... that, such a ... thatCondition if, unless,provided/providing (that), so/aslong asContrast although/though/eventhough, while, whereas

ST RUCTURE STUDY


Note: We generally use the presentsimple to refer to the future inadverbial clauses of time andcondition:

When/If I come to London, I’ll comeand see you.and we use the present perfect inplace of the future perfect:When I’ ve finished my dinner, I’llcome and help you.








5. Things are never bad. you think they are.

Exrcise:


6. He’d like to be an actor . his father would

like him to be a lawyer.

E x r ci se:


7. She’s interested in herwork she never seems to doanything else.

8. I’ll meet youyou like; I don’t mind where it is.







13) . he’s notinterested in classical music,he decided not to go to theconcert.

E x r ci se:


18. no onee has anyfurther questions, the meeting willbe adjourned.

E x r ci se:



The end




English for Nutrition & Food Sciences -

Lesson 8



English

for

Food

and

Nutrition

Sciences 2


Lecturer : Đặng Trang Viễn Ngọc

PG in English

PG in Business Administration

Ma in Comparative Linguist ics

Lect urer


Lesson 8

ORGANICFOOD





Lesson 8



Lesson 9: GEN ETICAL LY

MO DI FIE D F O OD

GENETICALLY MODIFIED FOOD

New words

Presenting

Vocabulary

Word study

Structure study


1. N EWW O R DS

1. NEW WORDS


Def init i on( n) /def i 'ni ʃn/

Definition (n)

/ defi'niʃn/

sự định ngh ĩ asự định ngh ĩ a





Lesson 8



Legal ( a) ['li: g ə l]

Legal (a)

['li:gəl]

hợp pháphợp pháp


Term( n) [t əm]

Term (n)

[təm]

thuật ngữthuật ngữ


Certify (v)

['sə:tifai}

chứng nhậnchứng nhận





Lesson 8



Cert i f y( v) ['s ə :tif ai }

Certify (v)

['sə:tifai}

chứng nhậnchứng nhận


Pur chase( v) [ ' p ə: t ʃ əs]

Purchase (v)

['pə:tʃəs]

sự mua, sự tậu

được


Agriculture (a)

['ægrikʌltʃə]

Agriculture (a)

['ægrikʌltʃə]

nông nghiệpnông nghiệp





Lesson 8



Agr icul t ure( a)['æ gr ik ʌlt ʃ ə ] Agriculture (a)

['ægrikʌltʃə]

Agriculture (a)

['ægrikʌltʃə]

nông nghiệpnông nghiệp


Fer t ilize ( n) ['f ə: t ilai z ə ]

Fertilize (n)

['f ə:tilaizə]

phân bónphân bón


C o n glomer at e ( v) [ k ə n'gl ɔm ər i ]

Conglomerate (v)

[kən'glɔməri]

kết hợpkết hợp





Lesson 8



Di st inct ion ( n) [di s' tiɳ k ʃ n]

Distinction (n)

[dis'tiɳkʃn]

sự phân biệt


Ess ent i al ( a) [i'sen ʃ ə l]

Essential (a)

[i'senʃəl]

cần thiếtcần thiết


Con st it ut e ( v) ['k ɔ nst it j u:t ]

Constitute (v)

['kɔnstitju:t]

cấu tạo, tạo thànhcấu tạo, tạo thành





Lesson 8



Ver if y (v) [ 'ver if ai]

Verify (v)

['verifai]

Kiểm lại


Mo nit or ( n) ['mɔ nit ə ]

Monitor (n)

['mɔnitə]

Monitor (n)

['mɔnitə]

giám sátgiám sát


Deman d ( n) [di 'mɑ :nd]

Demand (n)

[di'mɑ:nd]

sự yêu cầu





Lesson 8



Rapid ( a) ['ræ p id]

Rapid (a)

['ræpid]

Rapid (a)

['ræpid]

nhanhnhanh


Ass urance ( n) [ə'ʃ u ə r əns]

Assurance (n)

[ə'ʃuərəns

Assurance (n)

[ə'ʃuərəns

sự chắc chắnsự chắc chắn


Domi nant ( a) [ 'd ɔmin ə nt]

Dominant (a)

['dɔminənt]

chi phốichi phối





Lesson 8



Pre senting

2. Presenting


Presenting

•Organic food has both popular meaning,

& in some countries, legal definition.

•In everyday conversation, it refers to all

‘naturally produced’ foods, or product of

organic farming.

•As legal term, it means certified organic.

Distinction is important, as 2 definitions

can represent different products.


Types of organic food

Organic foods, like food in general,

- can be grouped into 2 categories, fresh &

processed,- based on production methods, availability

& consumer perception.





Lesson 8




•Fresh food is seasonal and highly

perishable.

•Fresh produce – vegetables & fruits – is

most available type of organic food, &

closely associated with organic farming.



It is often purchased directly

- from growers, at farmers' markets,

- from on-farm stands,

+ through specialty food stores,

+ & through community-supported

agriculture projects.



•Unprocessed animal products – organic

meat, eggs, dairy – are less common.

•Prices are significantly higher than forconventional food, & availability is lower.

•They are still premium priced items.





Lesson 8




For fresh food, “organic” means:

- produced without synthetic chemicals(e.g. fertilizers, pesticides, antibiotics,

hormones)

- free of genetically modified organisms

(often, not necessarily) locally grown



•Processed food accounts for most of

items in supermarket.

•Little of it is organic, & organic

prices are often high.

•In spite of this, organic processed

products are now primarily

purchased from supermarkets.



Majority of processed organics comes

from large food conglomerates, as

producing & marketing products likefrozen entrees & other convenience

foods is beyond scope of original small

organic producers.





Lesson 8




• For processed organic food, the

general definition is:- contains only (or at least a certain

specified percentage of) organic

ingredients

- contains no artificial food additives



• Processed without artificial methods,

materials & conditions (e.g. no

chemical ripening, no food irradiation)


Identifying organic food

• Early organic consumers, looking

for essentially chemical-free fresh

or minimally processed food, hadto buy direct from growers: Know

your farmer, know your food was

a practical reality.





Lesson 8




• Organic food at first comprised

mainly fresh vegetables.Individual ideas of what exactlyconstituted “organic” could bedeveloped and verified throughtalking to farmers and actuallyobserving farm conditions andfarming activities.



• Small farms can grow vegetables

(and raise livestock) using organic

farming practices, with or without

certification, and this is more or

less something a direct consumer

can monitor.



• As consumer demand for organicfoods increases, high volume

sales through mass outlets,typically supermarkets, is rapidlyreplacing the direct farmerconnection. For supermarketconsumers, food production is noteasily observable.





Lesson 8




• Product labeling, like “certified

organic”, is relied on. Governmentregulations and third-party

inspectors are looked to for

assurance.



• With widespread distribution of

organic food, the processed food

category has also become

dominant, confusing the issue

further.



• Processed foods are more difficult

to understand non-technically.

Commercial preparation methods,food additives, packaging, and

the like are outside the direct

experience of most people

(including organic farmers).





Lesson 8




• Traditional & minimally processed

products: flour & rice; baked goods; &canned, frozen, & pickled fruits &

vegetables, are easier for consumers

to understand by comparison with

home preparation methods, although

home & mass-production techniques

are quite different.



• For convenience foods, like frozen

prepared dishes, cooked breakfast

cereals, and margarine, ingredients

and methods are quite a mystery. A

“certified organic” label is usually the

only way for consumers to trust that a

processed product is “organic”.


Questions

Answer the questions about the

reading.





Lesson 8



Answer the quest ions about the

presenting.

1. What are the two meanings of the

term “organic food”?



presenting.

2. For fresh food, what does “organic”

usually mean?



presenting.

3. For processed organic food, what

does ‘organic’ usually mean?





Lesson 8




presenting.

4. How was organic food identified in

the past?



presenting.

5. How is organic food identified

nowadays?


True-False

Write T if the sentence is true and F if it

is false.





Lesson 8




presenting.

1. _____ Prices for organic food are

significantly higher than forconventional food.



presenting.

2. _____ Most of the items in a

supermarket are unprocessed.



presenting.

3. _____ Processed organic food must

not contain any food additives.





Lesson 8




presenting.

4. _____ Small farms that grow

vegetables and raise livestock usingorganic farming practices need

certification.



presenting.

5. _____ Consumers can identify an

organic processed product only

thanks to a ‘certified organic’ label.


V o c abulary

3. VOCABULARY





Lesson 8



Fill in these statements wi th the

words in the box.

Perishable livestock entrée

cereal categories ripenconvenience farming

conventional additives

Perishable livestock entrée

cereal categories ripenconvenience farming

conventional additives



words in the box.

1.Organic foods can be grouped into

two, ………………………… fresh and

processed.



words in the box.

2. The classification of

………………… by 'E' number is

made under an EC directive.





Lesson 8




words in the box.

3. The supermarket has its

………………… foods delivered by airrather than truck to ensure freshness.



words in the box.

4. ……………………..food is food that is almost

ready to eat when it is bought and can be

prepared for eating quickly and easily.



words in the box.

5. Organic food is usually much more

expensive than

………………………… food.





Lesson 8




words in the box.

6. Farmers are involved in a constant

battle to control vermin which ruintheir crops and damage their

…………………



words in the box.

7. The ……………. is the main dish of the

meal or a dish served before the

main course.



words in the box.

8. Olives turn from green to black as

they …………….





Lesson 8




words in the box.

9. Cornflakes are a popular breakfast

………………. in Britain.



words in the box.

10. Sheep ……………….. is a major

business in Australia and New

Zealand.


4. W O R D ST U D Y

• A. -Ship

4. WORD STUDY





Lesson 8



A. -Ship

10. Sheep ……………….. is a major

business in Australia and NewZealand.


A. -Ship

• Many nouns end in -ship. The suffix -

ship means “ the condition of’” or “the

art of.”

• Here are some examples:

• One United Nations conference was

about the uses and ownership of

oceans.

• Alex and I have had a wonderful

friendship for many years.


A. -Ship

• One United Nations conference was

about the uses and ownership of

oceans.

• Alex and I have had a wonderful

friendship for many years.





Lesson 8



A. -Ship

Exercise:

Add the suffi x -ship to each word.

Then choose the best word for eachsentence. Make the word p lural if

necessary.


A. -Ship

Exercise:

Add the suffi x -ship to each word.

Then choose the best word for each

sentence. Make the word p lural if

necessary.

member ………. friend …………

hard ………….. relation ………

sportsman …………

member ………. friend …………

hard ………….. relation ………

sportsman …………


A. -Ship

1. People who play sports should follow

the rules of the game and be friendly

to the other team. This is good

……………………………





Lesson 8



A. -Ship

2. Life was very difficult for the first

explorers of Antarctica. The weather

was terribly cold, they didn’t alwayshave enough to eat, and some of

them died. These early explorers

suffered many

………………………….


A. -Ship

3. The …………………… of the International

Student Organization increases every

semester. This semester there are 105

members — that’s 20 more members

than before.


A. -Ship

4. Marie and Anne became friends

when they were in school together.

Now they are both grandmothers,

and they are still friends. Their………………………… has lasted for

more than fifty years!





Lesson 8



A. -Ship

5. What is the …………………………

between goats and deserts? How do

goats cause deserts to becomelarger?


B. En-

Sometimes we can add the prefix en-

to a word to make a verb. The

meaning of the new verb is related to

the meaning of the original word.


B. En-

• Look at these examples:

• Police sometimes use force to

enforce laws.

• I want this picture made larger. I willtake it to the photo store to have it

enlarged.





Lesson 8



B. En-

Exercise:

Add the prefix en- to each word. Then

choose the best verb for eachsentence. Be sure to use the correct

endings and tenses.

joy …………………… large ……………………

able …………………. danger …………………

rich ………………….

joy …………………… large ……………………

able …………………. danger …………………

rich ………………….


B. En-

1. Some soil is very poor and is not

good for growing crops. Farmers need

to ………………… the soil in order for

plants to grow.


B. En-

2. United Nations organizations

…………………… people in developing

countries to improve their education

programs and industry.





Lesson 8



B. En-

3. David really …………………………

his trip to Yellowstone National Park

last summer. He said he had awonderful time


B. En-

4. The Smiths think their house is too

small for their family. They want to

…………………… it by adding two

more bedrooms.


B. En-

5. Krill is important to the chain of life in

the Antarctic Ocean. If humans catch

too much krill, it might

……………………… the lives ofpenguins and other animals that

need krill for food.





Lesson 8



C – Age

Many nouns in English end with the

suffix -age.


C – Age

• Look at the example:

• A passage connects those two

buildings. In winter people can walk

through the hall from one building to

the other without going outside.


C – Age

Exercise: Add the suffix -age to each

word. Then choose the best noun for

each sentence.





Lesson 8



C – Age

• Spelling notes:

- If a word ends in y, change they to i

before adding -age.

- If a word ends in e, drop the e before

adding -age.

marry ………. out ………… short …………

post …………. store ……… pack …………

marry ………. out ………… short …………

post …………. store ……… pack …………


C – Age

1. Louis bought presents to send to his

parents. He packed them carefully in

a box. Then he took the

………………………… to the post

office and mailed it.


C – Age

2. Because of very bad weather most of

the Brazilian coffee crop died. Now

the supermarkets in the United

States are short of coffee. They donot have enough coffee to sell

because of this ………………………





Lesson 8



C – Age

3. Alice and Paul got married 20 years

ago. They are still very happy

together today. They have a great…………………


C – Age

4. How much ………………………… do you

need to send a letter to Saudi Arabia?

You can find out at the post office.


C – Age

5. The electricity went out last night

during the storm. No one could turn

on the lights. The power

………………………… lasted forthree hours.





Lesson 8



C – Age

6. Our apartment building has a

………………… room. It is a place to

put things that people do not usevery often.


C – Age

• Many nouns in English end in -ist.

The suffix -ist means “ a person

who does something.”

• Look at the example:

• A chemist is a person who works in

chemistry.


C – Age

Exercise:

Complete each sentence with a noun

that ends in the suffix -ist. The words in

bold print are related to the nouns youshould use. Make the nouns plural if

necessary. (When you are finished,

check your spelling with this list:

finalists, guitarists, artist, zoologist,

pianist, naturalist, scientist.)





Lesson 8



C – Age

1. Two teams are playing in the final

games for the World Cup. One of

these two ……………… will win thecompetition. That team will be the

best soccer team in the world.


C – Age

2. Some country musicians are

excellent ……………………… They

can sing and play the guitar at the

same time.


D – Ex

3. Pablo Picasso was a famous

…………………… You can see his

art in museums all over the world.





Lesson 8



D – Ex

4. Carol is interested in animals. She

studies zoology at the university. She

wants to become a……………………….


D – Ex

5. Sezgi has studied piano all of her

life. She is going to be a famous

……………………… one day.


D – Ex

6. If you go to a national park, you can

sometimes hear a ………………. talk

about the natural beauty that you

see





Lesson 8



D – Ex

7. Albert Einstein was a famous

……………………… He made a lot

of important discoveries in science.


5. STRUCTURESTUDY

• Some adverbial clauses may be

reduced or contracted, using

participles. Note that an adverbial

clause can be reduced in this way

only when the subject of the

adverbial clause and the subject

of the main clause are the same.

5. STRUCTURE STUDY


5. STRUCTURE STUDY

• Some adverbial clauses may be

reduced or contracted, using

participles. Note that an adverbialclause can be reduced in this way

only when the subject of the

adverbial clause and the subject

of the main clause are the same.







Lesson 8



Cause clauses

• Because she needed some money

to buy a book, Sue cashed a check.• Needing some money to buy a

book, Sue cashed a check.

• Because she had seen that movie

before, she didn’t want to go again.

• Having seen that movie before, she

didn’t want to go again.


Exercise

Reduce (contract) the underlined

part of the following sentences.


Exercise

1. After I read the chapter four times, I

finally understood the author’s

theory.





Lesson 8



Exercise

2. As I had plenty of time to spare, I

had a good look round the town.


Exercise

3. Since Tom came here, he has learned a

lot of English.


Exercise

4. When Tom saw his wife and child get

off the airplane, he broke into a big

smile.





Lesson 8



Exercise

5. Because we were enjoying the cool

evening breeze and listening to thesounds of nature, we lost track of

time.


Exercise

6. Jennifer looked in the rearview mirror

before she drove onto the main road.


Exercise

7. When Sam reread the figures, he

found that he had made a mistake.





Lesson 8



Exercise

8. Before he became vice-president of

marketing and sales, Peter McKayworked as a sales representative.


Exercise

9. Since I had been out all day, I was

quite happy to stay in for the

evening.


Exercise

10. I have changed my job since I last

wrote to you.







Lesson 8



Exercise

14. He bowed his head when he met

the King.


Exercise

15. While I was living in Cambodia last

year , I learned many things about

Cambodian customs.


Exercise

16. You should always read a contract

before you sign your name.





Lesson 8



Exercise

17. After he finished breakfast, he left

the house and went to his office.


Exercise

18. Because she is a vegetarian, she

does not eat meat.


Exercise

19. Mrs. Alexander nearly fainted when

she learned that she had won the

lottery.





Lesson 8



Exercise

20. While Joe was driving to work

yesterday, he had an accident.


Thank you for your enjoining!

See you next lesson!

The end

Goodbye

for

now!




English for Nutrition & Food science 3 -

Lesson 9



Englishfor

Foodand

NutritionSciences 2



Lecturer


Lesson 9

GENETICALLYMODIFIEDFOOD





Lesson 9



L e s s on 9:G E N ET I C AL L Y

M OD I FI E D FOOD

GENETICALLY MODIFIED FOOD

New words

Presenting

Vocabulary

Word study

Structure study


1. NEW WORDS


New wordsBiotechnology [,baiətek'nlədi]:

công nghê sinh học







Lesson 9



Insect (n) /'insekt/Insect (n) /'insekt/Insect (n)

/'insekt/

Insect (n)

/'insekt/

Côn trùngCôn trùng


Hepatitis /hepə'taitis/:bệnh viên gan


Sequence (n) /'si:kwəns/Sequence (n) /'si:kwəns/

Sequence (n)

/'si:kwəns/

Sequence (n)

/'si:kwəns/

ChuỗiChuỗi





Lesson 9



Resistance (n) /ri'zistəns/Resistance (n) /ri'zistəns/Resistance (n)

/ri'zistə

ns/

Resistance (n)

/ri'zistəns/

Sự đề khángSự đề kháng


D e t ail ( a) /'di : t ei l /

D e t ail ( a) /'di : t ei l /Detail (a)

/'di:teil/

Detail (a)

/'di:teil/nhiều chi tiếtnhiều chi tiết


Analyze (v)/'ænəlaiz/

Analyze (v)/'ænəlaiz/

Analyze (v)

/'ænəlaiz/phân tích





Lesson 9



Trial (n) /'traiəl/Trial (n) /'traiəl/

Trial (n)

/'traiəl/

Trial (n)

/'traiəl/

sự xem

xét

sự xem

xét


Principal (n) /'prinsəpəl/Principal (n) /'prinsəpəl/

Principal (n)

/'prinsəpəl/

Principal (n)

/'prinsəpəl/

Người

đứng

đầu

Người

đứng

đầu


Herbicide(n)/'hə:bisaid/Herbicide(n)/'hə:bisaid/

Herbicide (n)

/'hə:bisaid/

Herbicide (n)

/'hə:bisaid/

thuốc

diệt cỏ

thuốc

diệ

t cỏ





Lesson 9



Insecticide (n)/in'sektisaid/

Insecticide (n)/in'sektisaid/

Insecticide (n)

/in'sektisaid/

Insecticide (n)

/in'sektisaid/

thuốc

trừ sâu

thuốc

trừ sâu


I. R E A D I NG C O M P R E H E N SION

A genetically modified food is a foodproduct containing some quantity ofany genetically modified organismas an ingredient.

I. Presentation2. Presenting


o ec no ogy gene cmodification’

o ec no ogy gene cmodification’

- Although ‘biotechnology’ & ‘geneticmodification’ commonly are usedinterchangeably,

-genetic modification is a special set oftechnologies alter genetic makeup ofsuch living organisms:+ animals+ plants+ or bacteria





Lesson 9



Animals

Plants

Bacteria

Examples


Biotechnology, a more generalterm, refers to using livingorganisms or their components,such as enzymes, to makeproducts that include wine,cheese, beer, and yogurt.

Biotechnology


Examples

Wine

Yogurt





Lesson 9



Examples

Beer

Cheese


Recombinant DNA technology

Combining genes from differentorganisms is known as recombinantDNA technology, and the resultingorganism is said to be ‘geneticallymodified’, ‘genetically engineered’, or‘transgenic’.


Modified products

Genetically modified products (currentor in the pipeline) include medicines

and vaccines, foods and foodingredients, feeds, and fibers.

VaccinesFoods





Lesson 9



D N A St r u ct ur e

DNA Structure


Extraction from a cell


Locating genes for importanttraits – such as those conferring

insect resistance or desirednutrients – is one of the mostlimiting steps in the process.

Locating genes





Lesson 9



However, genome sequencingand discovery programs forhundreds of different organismsare generating detailed mapsalong with data-analyzingtechnologies to understand anduse them.

Genome sequencing


Transgenic crops are growncommercially or in field trials in over40 countries & on 6 continents.

Transgenic crops


In 2000, about 109.2 million acres(442,000 km²) were planted withtransgenic crops, the principalones being herbicide- &insecticide-resistant soybeans,corn, cotton, & canola.

442,000 km² of transgenic crops





Lesson 9



Other crops grown commercially or

field-tested are sweet potato resistantto virus could destroy most of Africanharvest, rice with increased iron &vitamins may alleviate chronicmalnutrition in Asian countries, &varietyof plants able to survive weatherextremes

Other crops


Bananas

On the horizon are bananas thatproduce human vaccines againstinfectious diseases such ashepatitis B.

On t hehor iz o n ar e b ananas


Fish; fruit & nut trees

• Fish mature more quickly• Fruit nut trees yield years earlier • Plants produce new plastics with

unique properties.





Lesson 9



The UnitedStates

68%

Argentina 23%

Canada 7%

China 1%

Countries grew 99% of globaltransgenic crops


Although growth is expected to plateauin industrialized countries, it isincreasing in developing countries.

Growth in developing countries


exponential progress

Next decade will see exponentialprogress in genetically modified product

development as researchers gainincreasing & unprecedented access togenomic resources are applicable toorganisms beyond scope of individualprojects.





Lesson 9



Technologies for genetically modifyingfoods offer dramatic promise formeeting some areas of greatestchallenge for 21st century.

Technologies for modifying food


Like all new technologies, they alsopose some risks, both known andunknown.

Some risks


• Labeling• Consumer choice

• Intellectual property rights• Ethics• Food security• Poverty reduction• Environmental conservation

Labeling & consumer choice





Lesson 9



Questions

• Answer the questions aboutthe reading


1. What is a genetically modified food?


2. What is biotechnology?





Lesson 9



Give some examples of geneticallymodified product?


3. What do you think the greatestbenefits of genetically modified foodare?


4. What are some controversiessurrounding genetically modifiedfoods?





Lesson 9



5. What are some controversiessurrounding genetically modifiedfoods?


True - False

• Write T if the sentence is true and F ifit is false


1. …….. Recombinant DNA technologyrefers to the combination of genesfrom different organisms.





Lesson 9



2. ………. Wheat with increased ironand vitamins may alleviate chronicmalnutrition in Asian countries.


3. ………. We have known all the risksposed by technologies for geneticallymodifying foods.


4. ………. Genetically modifiedbananas can produce humanvaccines against infectious diseases.





Lesson 9



5. …….. Genetically modified plantscan produce new plastics with uniqueproperties.


Vocabulry3. VOCABULARY

Fill in these statements with the wordsin the box


Fill in these statements with thewords in the box

bộ genGenome

công nghệ sinh họcBiotechnology

cây trồngCrops

bản chấtIntrinsic

chất gây dị ứngAllergenvề mặt di truyền họcGenetically

có tính cách bắt buộcMandatory

số mũEnzyme, exponential

cấu trúc, thành phầnMakeup





Lesson 9



1. If a plant or animal is …………engineered, some of its genes havebeen changed artificially.


2. Genetic modification is a special setof technologies that alter the genetic………of such living organisms asanimals, plants, or bacteria.


3. .......................is the use of livingcells and bacteria in industrial andscientific processes.





Lesson 9



4. There has been an……………increase in worldpopulation this century.


5. The human ……………project is anattempt to produce a map of all thegenetic information in the humanbody.


6. An………, but which is harmlessto most people.





Lesson 9



7. It is immoral to treat animals as ifthey had no …………value.


8. Athletes must undergo a………….. drugs test beforecompeting in the championship.


9. The main …….... grown forexport are coffee and rice.





Lesson 9



10. An ………. in the saliva of themouth starts the process ofbreaking down the food.


Word studyWORD STUDY4. WORD STUDY

Outline

A. WORD FORMS

B. -Y, -TY, -ITY

C. –Y

D. -EVER


Word study A: WORD FORMS

Exercise: Study the list of verbs, nouns,and adjectives. Notice howthey are related to eachother..





Lesson 9



Word study A: WORD FORMS

Then choose the correct word for eachsentence. Use a word from line 1 insentence, and so on. Make the nounsplural it necessary


ExercisesVERB NOUN ADIECTIVE

Compete Competition Competitive

Refrigerate Refrigerator Refrigerated

Announce Announcement

Poison Poison Poison/poisonous

Unite Union United

Decide decision decisive

Store storage storage


1. Tom is very he ………… entersevery competition he can and healways wants to be the winner.





Lesson 9



2. You can't keep milk in the cupboard.you must it, or it………………. willturn bad.


3.The president of the internationalstudent organization made animportant united at the meeting lastnight. She ………………. that therewill be a big party next Saturday.


4. Some plants are suitable for humansto eat. Other plants are ……….. . Ifyou eat them, you might die.







Lesson 9



8.Scientists say tears contain …………that your needs to get rid of. they sayit's good to cry sometimes.


9.I hope the teacher doesn't ask me aquestion in class today, because Ididn't finish my homework last night.If she call on me, I will be very……………. because I won't knowthe answer.


10.This ………….is not sweet enough.if we add a little more sugar, it willtaste better.





Lesson 9



B: -Y, -TY, -ITY

NOTES:

-Y

ADJ + -ITY = NOUN

-TY


B: -Y, -TY, -ITY

Difficult + -y = Difficulty

• Certain + -ty = Certainty

• Safe + -ty = Safety

• Special + -ty = Specialty

• Ability + -ity = Ability

• Electric + -ity = Electricity

• Equal + -ity = Equality

• Popular + -ity = Popularity

• Human + -ity = Humanity

• Similar + -ity = Similarity


B: -Y, -TY, -ITY

Exercise: Choose the best noun

from the chart for each sentence





Lesson 9



1. Amnesty international is trying to

improve the lives of all……………this organization tries tomake life better and more peacefulfor all people in the world.

Exercise: Choose the best noun fromthe chart for each sentence


2. In many countries, people of differentraces and religions don't have equalrights society. People are still fightingfor ………..



3. Factories should provide better………….. for the workers to help

improve electricity and preventaccidents.






Lesson 9



4. Third word countries have difficult

providing food, housing and medicalcare for all people. It is difficult forthese countries because their…………. …have very little money.



5. My brother studied engineering atthe university. He has an …………inchemical engineering because hestudied in a special program for it.



6. Name one ………… between life inCanada and life in the United States.

These two countries are not verydifferent.






Lesson 9



7. If you study English for severalyears, you be able to speak it well.this ……….. can help you find agood job.



C. -Y

• In English we can add – y to someto make adjectives

• Look at the examples :• Form:

• Ex:Syrup + - y = syrupy

Noun + - y = adjective


C. -Y

The mixture is heated until it becomesa syrupy liquidSpelling notes:





Lesson 9



C. -Y

If a noun ends in silent e, drop the e

before adding y If a noun ends in consonant – vowel –

consonant and is a one – syllable word,

double the final consonant before

adding y


C. -Y

Here are two examples:Lace ( drop the e ) → LacyFun ( double the n ) → Funny


Exercise

• Add – y to each noun to makeadjective.

• Remember to follow the spellingrules.

• Then choose the best adjective foreach sentence





Lesson 9



Exercise• Sun → sunny

• Wind → windy

• Juice → juicy

• Rain → rainny

• Snow → snowy

• Cloud → cloudy

• Ice → icy


Exercise1. Last night the wind started to blow

and it started to rain. It neverstopped. It has been ……....... And……….. all day today, too


Exercise2. In summer, the weather is usually

warm and…………In fact, the sunshines almost every day





Lesson 9



Exercise3. Be careful if you drive a car in winter.

Sometimes water on the roads

‘freezes and the roadsbecome………….


Exercise4. Oranges and lemons are two fruits

with lots of juice. A banana isdifferent. It is not ………


Exercise5. Sometimes in winter it is a difficult to

see far away because the sky is fullof snow and covered clouds. But I

like…………. and…………. daysbecause everything looks very whiteand peaceful





Lesson 9



Exercise5. Sometimes in winter it is a difficult to

see far away because the sky is full

of snow and covered clouds. But Ilike…………. and…………. daysbecause everything looks very whiteand peaceful


D. - EVER

Several words in English end in thesuffix –ever. Look at these words andtheir meanings. Then choose the bestword for each sentence


D. - EVER

• Whatever = anything• Whoever = anyone• Whenever= any time• Wherever = any place





Lesson 9



D. - EVER

1. We can leave the party……….........

you like. I don’t care what time we gohome


D. - EVER

2. I lent my book to someone in class,but I forget who. Would…………...has it place return it to me ?


D. - EVER

3. Tonight is my birthday, and I amtaking you out to dinner. You canorder…..................you like. I’mhaving spaghetti.





Lesson 9



D. - EVER

4. You can go……………....you like on

vacation if you have a lot of money.Some places are expensive


STRUCTURE STUDY5. STRUCTURE STUDY

REDUCTION ADVERBIAL CLAUSES (2)

Past participle in place of thepassive


Past participle in passive

1. As he was loved by all who knew

him, he devoted his life to others.





Lesson 9




2. Although it was intended to be a

nice surprise, the party was notwhat I wanted at all.



3. If I am accepted for the job, I’ll haveto start at the beginning of nextmonth.



4. After the manuscript had been lostfor many year, it suddenly turned upagain.





Lesson 9




5. Once the brain is deprived of

oxygen, it dies.


BEING + PAST PARTICIPLE

following after, before, when, since,

while, on, by



1. After it was cleaned the bike locked as

good as new.





Lesson 9




2. He did military service before wasadmitted into university.



3. When he was being questioned , hesuddenly burst into tears.


Reduce (contract) the underlinedpart of the following sentences

1. When he was being questioned, he

suddenly burst into tears.





Lesson 9




2. Because I was exhausted throughlack of sleep, I feel asleep at mydesk.



3. Although it was written many yearsago, the book is still relevant today.



3. After he was released from prison,

Andy could not find a job anywhere.





Lesson 9




4. Since I was promoted, I’ve had notime to go out.



5. When it is seen from the outside, thebuilding looks a mess, but it is lovelyinside.



6. Although he was ridiculed by

everybody, he continued to pursuehis bizarre projects.





Lesson 9




7. When British people are introduced,they often shake hands.



8. After the concert had been delayedfor hour, it started at nine o’clock.



9. When we were informed the flight

would be delayed, we made otherarrangements.





Lesson 9




10. Although it was built years ago, itwas in good condition.



11. If you are accepted for the job, youwill be informed soon.



12. If you are accepted for the job, you

will be informed soon.





Lesson 9




13. When the poem is read aloud it isvery effective.

GV Đặng Trang ViễnNgọcNGUYEN THI NO

134


The end




English for Nutrition & Food Sciences 3- Lesson 10



Englishfor

FoodandNutritionSciences



Lecturer


Tháp cân đối dinh dư ỡng







FOOD INDUSTRY

NEW WORDS

VOCABULARY

WORD STUDY

STRUCTURE STUDY

PRESENTATION


1. N ew words 1. NEW WORDS


nông nghiệp

Agricultural (a)[,ægri'k lt∫ərəl]







Sản xuất, chế tạo

Manufacture (n)[,mænju'fækt∫əd


hình thái

Complex (n)[k əm'plek ∫n]


cách thức giớithiệu

Packaging (n)['pækidiη]







Bản kê (thú nuôi)

Inventory (n)[in'ventri]


sự vận chuyển

Transportation (n)[træns'p:tid]


phương pháp

Methods (n)['meθəd]







vật nuôi

Livestock (n)['laivstk]


cơ quan

Institutional (a)[,insti'tju:∫ənl]


hầu nhưchắc chắn

Probably (adv)['prbəbli]







2. Presen ti ng

2. Presenting


ION

The food industry comprises allbusiness operations that are involved inproducing a raw food material,processing it, and distributing it to salesoutlets.


P

R E

S E

N

T A

T I

O

N

:

The entire complex of the industry includes: farmsand ranches; producers of raw materials, such asphosphates, for agricultural use; water-supplysystems; food-processing plants; manufacturers ofpackaging materials and food-processing andtransportation

farm







food-service

presen ting

Equipment; transportation systems; andretail stores and food-service operations suchas restaurants, institutional feedingcommissaries, and vending machine services.


P R E S E N T A T I O N :

The organized trading and transport of salt,spices, grain, olive oil, fermented beverages,and other foods have probably beenpracticed almost since the time of the firstagricultural surpluses.

beverages


N

DU

S

TR

Y

Inventories of livestock and foodstuffs areamong the first written records. However,until modern reservation methods weredeveloped, the kinds of foods that could betraded were limited to those which did notspoil quickly.







Most food-processing operations seem tohave begun as extensions of kitchenpreparation techniques, scaled up to furnishenough surplus product to be bartered or

sold outside the household

kitchen


Enlargement of a business entailed simplybuilding more or larger processingequipment – oil presses, baking ovens, orwine vats. Gradual improvements in designwere made to increase yields or improvequality.

baking ovenwine vat


This was the general pattern until theIndustrial Revolution, when major qualitativechanges began to be made in foodprocessing and distribution operations.

distribution processing







Not only were factories greatly enlarged andmuch of the manual labor replaced bymachinery, but entirely new principles ofprocessing, such as canning and spray

drying, were invented.

machinery can


ion

Channels of distribution became much morecomplex and extended, and specialtechniques for retaining quality were used,for example, shipping by means ofrefrigerated railroad cars

railroad


The present-day industry slowly took shapeas it responded to ever-growing agriculturalsurpluses, to advances in transportation, andto the enormous changes made possible bythe growth in processing technologies

agricultural







DISTRIBUTION PATTERNS

Farmers, ranchers, other producers ofagricultural raw materials, and feedlotoperators usually sell their output to

collection points, such as grain terminals orstockyards

feedlot


R N

S

The terminal or stockyard supplies theprocessing companies, which select neededraw materials from the available stock andprocess them either into finished foodstuffs

– cuts of meat, for example – or into foodingredients, such as flour.


IO

N

P

AT

T

ER

NS

From the final processor, finished food productsare moved by truck or rail to warehouses, usuallylocated near a city. Most modern warehouses havestorage areas for frozen and refrigerated d foodand are equipped to control temperature andhumidity within a narrow range

refrigerated







R N

S

Ware houses can assemble full truckloads ofproducts originating from many differentsuppliers for shipment to one large retaileror to a number of smaller outlets in a given

region,

Ware houses


O NP A T T E

RN S

Allowing a great reduction in unittransportation costs as compared toshipping a small quantity of one itemdirectly from the producer to the retailer

ship


A

TT

E

R N

S

If the retail outlet is large enough to acceptcomplete truckloads directly from themanufacturer, direct shipments from thefactory are sometimes made.

factory truckload







A

TT

E

R N

S

Processors of perishable foods (dairies, ice-cream manufacturers, wholesale breadbakeries, and meat-packers) usuallymaintain their own fleets of trucks for

carrying fresh products directly to theirretailer customers.

ice-creamdairy


A

TT

E

R N

S

Truck drivers from bakeries and dairies mayalso service retail outlets by rotating stockand picking up stale products and returningthem to the factory

Truck driver


IO

N

P

AT

T

ER

NS

Restaurants and institutional commissariespurchase staples and nonperishable foodsfrom the warehouses of specializeddistributors, but they also receive directshipment from dairies, bakeries, and meat-packers.







Questions

Answer the questions about thereading.


1. What does the food industryconsist of?


e

ad

i

ng

.

2. When did the organized trading & transportof salt, spices, grain, olive oil, fermentedbeverages, & other foods begin?







e

ad

i

ng

.

3. What do the processing companiesterminals or stockyards supply do?


4. When can direct shipments fromthe factory to retailers be made?


TRUE-FALSE

1. _____ Most food-processing

operations seem to have begunas extensions of kitchenpreparation techniques.







TRUE-FALSE

2. _____ Farmers, ranchers, andother producers of agriculturalraw materials seldom sell theiroutput to grain terminals orstockyards.


TRUE-FALSE

3. _____ In the past, the kinds offoods that could be traded werelimited to those which did notspoil quickly.


TRUE-FALSE

4. _____ Processors of perishable

foods usually hire fleets oftrucks for carrying freshproducts directly to their retailercustomers.







TRUE-FALSE

5. _____ Restaurants receivedirect shipment from dairies,bakeries, and meat-packers.


VOCABULARY

Fill in these statements with thewords in the box.

3. VOCABULARY


Sự lên men

ferment (n)['f ə:ment]







Bể lớn (ư ớp, ủ, …)

Vats (n)[væt]


Sân nhốt gia súcphân loại gia súc

Stockyard (n)['stkj:d]


Nơi dự trữchế biến

dairy (n)['deəri]







còn sốngcòn nguyên chất

raw (a) [r:]


Lư ợng thặng dư

Surplus (n)['sə:pləs]


Vô số

Multiplicity (n)[,mlti'plisiti]







thương nghiệp hóa

Commercialized (a)[k ə'mə:∫əlized]


sự đơn

giản hóa

Oversimplification (n)[,ouvə,simplifi'kei∫n]


kém giáo dục

Underducated (a)['ndə(r)'ədju:keitid]







làm nản lòng

Discourage (v)[dis'k rid]


không có

tính gây chiến

Non-warlike (a)[non war:laik]


ngư ời lập trình

programmer (n)['prougræmə]







không nhận ra

unrecognizable (a)[,n'rek əgnaizəbl]


1. Sushi is a Japanese dish madefrom …………… fish.

Sushi fish


2. You make wine by leaving grape juice to …………… until all thesugar has turned to alcohol.

grape Grape juice







3. Farers are feeding all their…………… wheat to pigs

pigwheat


4. A …………… is a place where farmanimals are kept for a short time beforethey are sold at a market.

farm animals


5. The wines used to be made in deepwooden …………….

Vat







6. While we were camping we boughtour milk from a nearby farm……………. dairy


WORD STUDY

4. WORD STUDY

Outline

A. WORDFORMS

B. WORDFORMS

C. –SHIP-OUS, -LIKE


WORD STUDY

A. WORD FORMS

Study the words in the list. Notice

how they are related to eachother. Then choose the best wordto complete each sentence. Use aword from line 1 insentence 2,and so on.

4. WORD STUDY







Verb Noun Adjective

1. die death dead2. decorate decoration —3. — cruelty cruel4. describe description descriptive5. breathe breath —6. compute computer/computation —


1. President John F. Kennedy is ………………He ………… in 1963. Thousands of peoplewent to his funeral.


2. In Canada and the United States, manypeople ……………………a tree with lightsand colorful decorations for Christmas.







3. For your homework tonight, write a …………of your home town. Tell how it looks, whereyou like to go, and why you like it.


4. When people swim under water, they musthold their…………… Fish can breathe underwater, but humans cannot


5. If you have a small calculator, you can………… your grocery bill while you are in thestore.









3. There is a ………..… of problems in ThirdWorld countries, such as poor livingconditions, few jobs, and very little medicalcare for people.

multiplicity


4. Another problem in Third World countriesis that most of the people are ……………….because they quit school at an early ageto get jobs

undereducated


5. Carl is a computer ……………… for a largecompany. He writes programs forbusinesses and industries.

programmer







C. -SHIP, -OUS, -LIKE

In English, we can add the suffix -ous and -liketo some nouns to make adjectives. Words thatend in -ous mean “full of something.” Here is anexample: Our classroom is very spacious. (fullof space)Words that end in -like mean “similar to,” or

“like.” Here is an example: The painting thatSimon made is very lifelike


IK

E

Spelling Note: If a noun ends in silent e ,drop the e before adding the suffix -ous .There are no spelling changes when you

add the suffix -like .

Exercise: Add the correct suffix toeach noun in the chart.

-ous -like


C. -SH I P , -O U S , -L I K E noun adjective

Life lifelikeWar warlike

Child childlike

noun adjective

Joy joyousFame famous

danger dangerousPoison poisonous

-like-ous







IK

E

Now choose the best adjective tocomplete each sentence.

1. Some plants are very ……….… to eat. Infact, if you eat a ………..… plant, youcould become sick or even die.


IK

E

2. Holidays are usually ……….… times. Peopledon’t have to work, and everyone celebratesand is happy.


,

-

L

IK

E

3. Albert Einstein is a ……… scientist. Mostpeople in the world know who he was.







,

-

L

IK

E

4. Eskimo carvings are very…….…. Theylook exactly like living animals.


STRUCTURE STUDY 5. STRUCTURE STUDY


SUBJECT-AUXILIARY INVERSION

If a negative adverb or adverbial expression isput at the beginning of a clause for emphasis, it

is usually followed by auxiliary verb + subject.Under no circumstances can we cash checks.

Not until he received her letter did he fullyunderstand the depth of her feelings .

Hardly had I arrived when trouble started .







V

ER

S

IO

N

Not only did we lose our money, but wewere nearly killed.

Seldom have I seen such a remarkable

creature.No sooner had I closed the door than

somebody knocked.

Exercise: Rewrite these sentencesbeginning with the words in brackets


1. I had hardly closed my eyes when thephone rang. (Hardly …)

Phone rang


2. We no sooner sat down in the train than Ifelt sick. (No sooner …)

Felt sick







IO

N

3. There has never been so much protestagainst land mines. (Never …)

land


4. I realized what had happened only later.(Only later …)


IO

N

5. You shouldn’t answer the door when I’mout in any circumstances. (In nocircumstances …)







IO

N

6. You shouldn’t sign the document on anyaccount. (On no account …)


V

ER

S

IO

N

7. I have never seen such a big tree. (Never…)


V

ER

S

IO

N

8. We are not taking applications for thatposition any longer. (No longer …)







IO

N

9. You can hardly ever see such a spectacularsight. (Hardly ever …)


IO

N

10. Billy does not only sings, but he alsoplays the piano and writes his ownsongs. (Not only …)


IO

N

In formal styles, if in an if -clause can bedropped and an auxiliary verbput before the subject. This happens withwere, had and should.

Were she my daughter,… (If she were mydaughter, …)

Had I realized what you intended, …(If Ihad realized …)

Should you change your mind, …If youshould change…)

Had we not changed our reservations,…(Ifwe hadn’t changed …)







IO

N

Exercise

Rewrite these sentences beginning withthe words in brackets.


Exercise

Rewrite these sentences beginning withthe words in brackets.


IO

N

1. If the boss were to come in now, wewould be in real trouble. (Were …)







IO

N

2. If he should be late, we’ll have to startwithout him. (Should …)


V

ER

S

IO

N

3. If you had worked harder, you wouldhave passed your exam. (Had …)


V

ER

S

IO

N

4. If I were rich, I would spend all mytime traveling. (Were …)







IO

N

5. If my mother had been alive, shewould have been 80 next year. (Had…)


IO

N

6. If you should run into Peter, tell himhe owes me a letter. (Should …)


IO

N

7. If I hadn’t been so tired, I might haverealized what was happening. (Had …)






IO

N

8. If her nose were a little shorter, shewould be quite pretty. (Were …)


IO

N

9. If you should happen to finish early,give me a ring. (Should …)

Documents

English for nutrition & food sciences, Tác giả: Đặng Trang Viễn Ngọc, Nguồn gốc: Trường ĐH Công nghiệp Tp.HCM, 2010