По развитию навыков и умений чтения и устной речи

МОСКОВСКИЙ ГОСУДАРСТВЕННЫЙ УНИВЕРСИТЕТ

ПИЩЕВЫХ ПРОИЗВОДСТВ

М.С. Иоаниди П.М. Пушнова

МЕТОДИЧЕСКИЕ УКАЗАНИЯ

По развитию навыков и умений чтения и устной речи

на английском языке для студентов 1 курса

(2 семестр, часть 1)

Утверждено научно-методической комиссией Департамента гуманитарной подготовки 13 января 2003 года

Москва 2003

 

 

Рецензенты:

Стороженко В. А., к.пед.н., профессор кафедры «Иностранные языки» МГУПП

Расторгуева Т. И., доцент кафедры «Иностранные языки» МГУПП

 

 

СОДЕРЖАНИЕ

Раздел А Тексты для изучающего чтения стр. 4 - 18

Раздел В Тексты для ознакомительного чтения стр. 18 - 33

Раздел С Тексты для письменного перевода стр. 34 - 39

 

 

ПРЕДИСЛОВИЕ

 

Методические указания предназначены для студентов 1-го курса всех институтов.

Целью данной работы является формирование и развитие умений и навыков чтения и устной речи на базе учебного материала профессиональной направленности. Вместе с тем предусматривается развитие и других умений и навыков речевой деятельности.

Методические указания состоят из трех разделов, каждый из которых предполагает определенные виды работы. Материал раздела «А» предназначен для изучающего чтения (для работы по этому разделу необходимо использовать «Методические указания по обучению английскому языку на 1-ом курсе, части 2А и 2Б» авторы – Иоаниди М.С., Пушнова П.М.); материал раздела «В» подобран для ознакомительного и просмотрового чтения; раздел «С» содержит тексты для индивидуального письменного перевода.

Весь материал касается двух проблем: состава пищевых продуктов и важности питания.

Предлагаемый материал может служить базой для подготовки студентов к чтению оригинальной научной литературы по специальности на английском языке на последующих этапах обучения иностранному языку.

 

SECTION A

Работа над текстом № 1 «WHAT IS FOOD?»

 

Active Vocabulary

food, foods/foodstuffs; nutrition, nutrient, nutritive, nutritious, nutritionist; to nourish, nourishment; to eat (ate, eaten); to take in, intake; to digest, digestion, digestible; capacity; ability, able/capability, capable; to constitute, constituent; to compose, composition, component; to make up/to build up; to meet the need/requirement; to make contribution; amount, quantity; to lose (lost, lost); to repair; to supplement; to define, definition, definite; to refer to; to accept; to regard; to list; essential, adequate, complex

 

Food is essential to the nutrition of any human being or any form of life. If there is no food there is no life; if the amount or kind of food is inadequate, growth is stopped and the capacity to work is lost.

The term “food” is commonly used to refer to those substances that form a part of the usual diet. Milk, eggs, tomatoes, and flour are accepted as foods. Scientifically speaking foods are not so much substances that we eat as substances that supply certain nutrients when eaten. Foods, then are defined as those substances which when taken into the body, supply energy, build and repair tissues, and regulate body processes. Foods, which we eat, are often complex substances, capable of meeting more than one of these body needs. One food may supply both energy and building material, another may regulate body processes and give energy. The contribution that a food makes to the body depends upon its constituents and the ability of the body to utilize them. The chief constituents of foods are classified into six groups: carbohydrates, proteins, fats, minerals, vitamins and water.

The body’s need for energy is met through carbohydrates, fats and proteins. Its need for building and repairing tissues is primarily met by proteins and minerals, though these are supplemented by the other constituents. The regulation of body processes is commonly regarded as particular function of water, proteins, vitamins, minerals, organic acids and cellulose. Though water, proteins, carbohydrates, and fats make up the largest quantity of the food constituents used the others listed are also essential.

 

Задания

1. Ответьте на вопросы:

1. Why is food essential to the nutrition? 2. What are the chief constituents of foods? 3. What is the main function of food? 4. Why should people eat?

2. Кратко расскажите по-английски:

а) как определяется пища с научной точки зрения;

б) о функциях главных составляющих пищи.

 

Работа над текстом № 2 «CARBOHYDRATES»

Active Vocabulary:

carbohydrates, starch; grain, cereals; origin; plant, cell, seed, stem, leaf, root; grain/granule; to contain, content; to dissolve, solution, soluble, solvent; to store, storage; to utilize, utilization; source; bulk; total; similar; coarse; surplus; to be high in/to be rich in, to be low in/to be deficient in; to have a part; to take part in

 

Notes: cellulose – клетчатка acid – кислота

sucrose – сахароза

involved in (Part. II в функции определения) – связанный с

 

The sugars, starches and cellulose are known as carbohydrates. These are composed of the chemical elements: carbon, hydrogen, and oxygen.

The term “sugar” to most people means cane or beet sugar, which is sucrose. However this is only the most common of the several sugars responsible for a sweet taste of certain foods. Milk, fruit, vegetables contain sugars other than sucrose. The different sugars in foods differ from each other, but all give the foods in which they are present a characteristic sweet taste.

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

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

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

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

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

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

 

Задания

1. Ответьте на вопросы:

1. What substances are known as carbohydrates? 2. What is sugar responsible for? 3. How is starch built? 4. What is the role of cellulose? 5. What do you know about organic acids? 6. What foods are high in carbohydrates?

2. Кратко расскажите по-английски:

а) об образовании крахмала в растении;

б) о роли сахара в жизни организма.

 

Задания

1. Ответьте на вопросы:

1. What functions do fats perform? 2. What kind of derived conpounds of fats are known? 3. What fatty acids are essential for a human body? 4. Out of what can a human body make fat? 5. Why must we call on animals to help us in fat manufacture?

2. Кратко расскажите по-английски:

а) какие функции выполняют жиры;

б) о способности животного организма производить жиры.

 

Задания

1. Ответьте на вопросы:

1. What is the composition of proteins? 2. What foods are valuable sources of proteins? 3. What is the basis of protein classification?

2. Кратко расскажите по-английски:

а) о составе белков;

б) о принципе классификации белков и их характеристике.

 

Задания

1. Ответьте на вопросы.

1. Why are vitamins essential in our nutrition? 2. In what form may vitamins be available? 3. What is the best source of vitamins?

2. Кратко расскажите по-английски:

а) о необходимости включения витаминов в питание человека,

б) об особенностях любого из известных витаминов и его источниках.

 

Задания

1. Ответьте на следующие вопросы:

1. What minerals are most important? 2. In what form must minerals be presented? 3. What are main characteristics of the given minerals?

Задания

1. Ответьте на вопросы:

1. What plants belong to the group of cereals? 2. What was the term “cereals” derived from? 3. What does a wheat grain consist of? 4. Why are cereals very important in our life?

2. Кратко расскажите по-английски:

а) о главных характеристиках пшеницы;

б) о составе зерна пшеницы;

в) о роли злаковых/зерновых культур в жизни людей.

 

Задания

1. Ответьте на следующие вопросы:

1. What is the aim of food manufacturers today? 2. How is the problem of storing being solved? 3. What foods for prolonged storage have appeared? 4. What new types of foods can you speak about? 5. Why do new types of foods enjoy great popularity? 6. What foods do you prefer?

Text № 1 «WHY DO WE EAT?»

Text № 2 «SUGAR AND STARCH»

1. Прочитайте текст и составьте план на русском языке.

2. Кратко изложите текст на английском языке, пользуясь планом.

 

Among common carbohydrates are sugar and starch. Although these substances differ widely from one another in properties and constitution, they show a very definite point of resemblance. They are all composed of carbon, hydrogen and oxygen, and the hydrogen and oxygen are always in the sane ratio to one another as in water, i.e.¹, two of hydrogen to one of oxygen. The name, therefore, of carbohydrates was given because these compounds seemed to be built up of carbon and water in different proportions. Thus glucose, as sugar, has a formula C₆H₁₂O₆ – which might be represented as 6C+6H₂O. It may be pointed out that this last method of representation is only referred to for the purpose of showing how the name arose.

There is hardly a plant that does not contain either sugar or starch or cellulose or even all the three of them. The sugar and starches are among our most common foods, and the celluloses though not useful as a food, are found the main constituents of wood, paper, cotton and other fibres or fibrous materials.

Our ordinary everyday life leads us to think that there is only one sugar, viz²., that we use as a sweetening agent for tea. In fact there are many sugars, they are glucose (so called dextrose or grape-sugar), fructose (also called levulose) and galactose.

Glucose or grape-sugar is found in large quantities in grapes. When these are dried in the sun to form resins, the glucose in the juice separates out as hard brown nodules³. It is frequently found mixed with fructose in the juice of fruits, in the roots and leaves of plants and in honey. It can also be obtained from cane sugar and starch. Glucose is soluble in about its own weight of water and is not so sweet as ordinary cane sugar.

It readily ferments with yeast and yields principally alcohol and carbon dioxide.

Fructose occurs with glucose in the juice of sweet fruits and in honey. It is more soluble in water than glucose, and is about as sweet as the latter. It ferments with yeast but not as rapidly as glucose.

1- id est – то есть

2- viz.=videlicet – а именно

3- nodules – (зд.) масса=комочки

 

Text № 8 «WHEAT»

1. Прочитайте текст и составьте план на русском языке.

2. Пользуясь планом, изложите основное содержание текста.

3. Расскажите на английском языке:

а) о структуре зерновки пшеницы;

б) о внешних особенностях и характеристиках разновидностей пшеницы

 

Neither the geographical, the historical, nor the biological origin of wheat is known. The evidence as exists seems to point to Mesopotamia as the original home of wheat, although there is a belief that the plant once grew wild in the Euphrates and the Tigris valleys and spread from these regions to the rest of the world.

The most ancient languages mentions of man notably in the earliest Swiss lake dwellings is proof of its antiquity. We also have evidence that wheat was cultivated in China 3,000 years B.C., and that it was the chief crop in ancient Egypt and Palestine.

Wheat is the most important of the cereals. It can grow in almost any kind of soil and in any climate. Thus, it is one of the most widely grown crops in the world.

The grain of wheat is a seed. It may by regarded as consisting of three parts: the germ or embryo which produces the new plant; the starchy endosperm, which provides the food for the new plant when the embryo first starts to grow; the various outer coverings constituting the bran of the grain. The protein of wheat which is contained in the endosperm is called gluten from its glue-like tendency to hold starch particles together.

Different varieties of wheat grown under diverge conditions of soil, climate and pedigree¹ vary greatly in appearance and characteristics. In appearance, wheat may be red or white according to the colour of the bran or outer skin of the grain; in characteristics it may be hard or soft, “strong” or “weak”. Strong wheats give the best bread-making flour, weak wheats – the biscuit and self-rising flour.

Wheat may be divided into two classes, winter wheat and spring wheat. Spring wheats grown in suitable climate are usually strong, whereas winter wheats are usually weak.

1 – родословная

 

Text № 9 «RYE»

Text № 10 «MAIZE»

1. Прочитайте текст и укажите ту часть текста, где говорится о теории происхождения кукурузы (маиса); дайте ее краткое изложение.

Text № 11 «BARLEY»

1. Прочитайте текст и выразите его основное содержание одной-двумя фразами.

Text № 12 «FOOD ANALOGS»

 

Text № 1 «DIGESTION»

 

Very little natural food can serve as nourishment just as it is, glucose is about the only natural substance that can. While chemists were trying to find what foods are made of, physiologists were trying to learn just what food must be used as nourishment.

It soon became evident to the physiologists that foodstuffs must undergo enormous changes in the human body, because the body tissues are profoundly different from the foodstuffs that nourish them. There is very little carbohydrate in the animal body and human fat is not much like either the vegetable fats or milk fat. Certainly the hair, skin and muscles bear little resemblance to the proteins of eggs, milk or wheat.

The word “food” is used loosely to designate anything edible whether it is a natural product such as wheat, fish, or potatoes, a partially processed product such as flour; or cooked foods such as an apple-pie. If it is edible it is food regardless of what must be done to it before it is eaten. Because of this uncertainty of meaning, the nutritionists use the word “food-stuffs” for those portions of the foods the body can use, mainly the carbohydrates, fats and proteins.

All digestion is a reaction of the foodstuffs with water or what the chemist calls a hydrolysis. As the digested food passes along the intestines¹ it consists of 3 sugars, mostly glucose, about 20 amino acids, glycerol and several fatty acids. There are also salts and some other substances that were in the food, such as acids, chlorophyll, cholesterol and vitamins. Such is the food as it passes through the intenstinal wall into the blood stream to be distributed to the various tissues for growth, repair, or the production of energy.

 

1- пищеварительный тракт

 

Text № 3 «FAT IN THE DIET»

Every physiological process in the body requires energy. Energy is needed for the organism to function, to grow and to engage in physical activity, and is stored in food in the form of proteins, fats and carbohydrates.

Fat contains twice as much energy as protein or carbohydrate, and is therefore an important source of energy. It also contains the essential polyunsaturated¹ fatty acids and is a vehicle² for the fat-soluble vitamins A.D.E and K. Apart from its nutritional aspects, fat also gives food taste and consistency, and is an excellent vehicle for flavourings.

In the body fat provides support and protection for internal organs and provides an important reserve of energy.

The body makes its own fatty acids, but only those that are saturated and mono-unsaturated. The essential polyunsaturated fatty acids can be produced only by plants and so have to be supplied via foods.

1 – to saturate – насыщать

2 – vehicle – связующее вещество

Text № 5 «VITAMINS»

Vitamins are organic compounds essential for the normal functioning of the body, and usually obtained from foods. Vitamins are present in minute quantities compared to the other utilizable components of the diet - proteins, fats, carbohydrates, and minerals.

Almost all knowledge of the vitamins has been obtained during the 20^th century. The discovery of the vitamins has primarily been the result of two lines of investigation: the study of nutritional disease in people and the feeding of purified diets of known composition to experimental animals. In this way vitamin deficiency diseases, known as avitaminoses, have been described.

Synthetic and natural vitamins usually have the same biological value. The use of vitamins has been the subject of different research. The principal members of the vitamin groups are A, B, C, D, E, K. The functions of the vitamins are extremely varied and important for health, development and growth.

 

 

Text № 7 «WATER»

Water makes up approximately two thirds of the body’s consumption. It is present in every cell and tissue, and is important in regulating body processes. Drinking water frequently contains some of the minerals needed by the body, such as calcium, iron, and sodium. The body’s requirement for water is met through water consumed as such; through that taken in beverages and other fluid foods; and through that held in the composition of such foods as tomatoes which, though seemingly solid, really have a high water content. Most foods add some water to the day’s total consumption, a further addition is made by the body in the process of the utilization of food.

 

 

Text № 8 «RICE»

Rice is the cereal food for most of the world’s population. It is to the East what wheat is to the West. In fact it has been reliably estimated that rice is the principle food of over half the people in the world. About 95 per cent of the rice is grown in the Orient but several European and South American countries grow and eat considerable rice.

The cultivation and consumption of rice in the Russian Federation is considerable increasing from year to year.

A little amount of rice is ground to flour, but the vast majority of it is consumed in the whole grain simply boiled.

 

Text № 9 «CORN OR MAIZE»

The chemical analysis shows that corn is rich in fats although somewhat deficient in protein and mineral salts. As corn does not contain a true gluten like wheat, it cannot be used for making an ordinary bread raised with yeast, but it is used in numerous ways as food.

In fuel or energy value corn stands very high, having in fact nearly 1,800 calories per pound, or 100 calories above the average of the cereals. This is of course due to the large proportion of fat which it contains.

 

 

МОСКОВСКИЙ ГОСУДАРСТВЕННЫЙ УНИВЕРСИТЕТ

ПИЩЕВЫХ ПРОИЗВОДСТВ

М.С. Иоаниди П.М. Пушнова

МЕТОДИЧЕСКИЕ УКАЗАНИЯ

по развитию навыков и умений чтения и устной речи

на английском языке для студентов 1 курса

(2 семестр, часть 1)

Утверждено научно-методической комиссией Департамента гуманитарной подготовки 13 января 2003 года

Москва 2003

 

 

Рецензенты:

Стороженко В. А., к.пед.н., профессор кафедры «Иностранные языки» МГУПП