Институт пищевых технологий и дизайна – филиал гбоу впо нижегородский государственный инженерно-экономический институт

МИНИСТЕРСТВО ОБРАЗОВАНИЯ РОССИЙСКОЙ ФЕДЕРАЦИИ

ИНСТИТУТ ПИЩЕВЫХ ТЕХНОЛОГИЙ И ДИЗАЙНА – ФИЛИАЛ ГБОУ ВПО НИЖЕГОРОДСКИЙ ГОСУДАРСТВЕННЫЙ ИНЖЕНЕРНО-ЭКОНОМИЧЕСКИЙ ИНСТИТУТ

Кафедра иностранных языков

АНГЛИЙСКИЙ ЯЗЫК

МЕТОДИЧЕСКИЕ УКАЗАНИЯ И КОНТРОЛЬНЫЕ ЗАДАНИЯ

для студентов заочного отделения специальности 260800 «Технология продукции и организация общественного питания»

 

 

 

Нижний Новгород 2013

 

 

ПОЯСНИТЕЛЬНАЯ ЗАПИСКА

Методические указания предназначены для студентов заочного отделения технологического факультета специальности 260800 «Технология продукции и организация общественного питания».

Целью данной работы является формирование и развитие умений и навыков чтения на базе учебного материала по пищевой тематике. Вместе с тем предусматривается развитие навыков и умений других видов речевой деятельности.

Методические указания содержат материал для изучающего и ознакомительного чтения, различного рода упражнения, основанные на лексическом и грамматическом материале по темам курса. К текстам прилагаются различного рода задания для эффективного усвоения всего учебного материала. Предтекстовые упражнения позволяют снять лексико-грамматические трудности текстов, формируя потенциальный словарь. Послетекстовые упражнения предусматривают закрепление лексики и грамматики. Имеются также задания для ведения беседы по тематике текстов /в диалогической и монологической форме речи/.

Предлагаемый материал может служить базой для подготовки студентов к чтению оригинальной научной литературы по специальности на английском языке и ведению беседы по изученному материалу на последующих этапах обучения английскому языку, выполнению контрольных заданий и успешному прохождению экзаменационных испытаний.

 

МЕТОДИЧЕСКИЕ УКАЗАНИЯ

Особенностью овладения иностранным языком при заочном обучении является то, что объем самостоятельной работы студента по выработке речевых навыков и умений значительно превышает объем практических аудиторных занятий с преподавателем.

Для того чтобы добиться успеха, необходимо приступить к работе над языком с первых дней обучения в вузе и заниматься систематически.

Самостоятельная работа студента по изучению иностранного языка охватывает: заучивание слов английского языка, уяснение действия правил словообразования, грамматических правил, чтение текстов на английском языке вслух в соответствии с правилами чтения, понимание текстов, слушание текстов, записанных на аудионоситель, с тем, чтобы научиться правильно произносить и понимать на слух содержание сообщения; построение вопросов и ответов к текстам; перевод на русский язык (устный и письменный).

Для того чтобы достигнуть указанного в целевой установке уровня владения языком, следует систематически тренировать память заучиванием иноязычных слов, текстов. Надо помнить, что способности развиваются в процессе работы, что осмысленный материал запоминается легче, чем неосмысленный, что навык вырабатывается путем многократно выполняемого действия.

Чтобы понимать читаемую литературу, необходимо овладеть определенным запасом слов и выражений. Для этого рекомендуется регулярно читать на английском языке учебные тексты, газеты и оригинальную литературу по специальности.

Работу над закреплением и обогащением лексического запаса рекомендуем проводить следующим образом:

а) Работая со словарем, выучите английский алфавит, а также ознакомьтесь по предисловию с построением слова­ря и с системой условных обозначений, принятых в данном словаре.

б) Слова выписывайте в тетрадь или на карточки в исходной форме с соответствующей грамматической характеристикой, т.е. существительные — в ед. числе, глаголы — в неопределенной форме (в инфинитиве), указывая для неправильных глаголов основные формы.

При переводе с английского языка на русский необхо­димо помнить, что трудности вызывает следующее:

1. Многозначность слов. Например, слово convention имеет значения:

1) собрание, съезд; 2) договор, соглашение, конвенция; 3) обычай;

4) условность. Подобрать нужное значение слова можно только исходя из контекста.

The convention was successful. Собрание прошло успешно.

2. Омонимы (разные по значению, но одинаково звуча­щие слова). Их следует отличать от многозначных слов.

some — какой-нибудь и sum — сумма

break — ломать и brake — тормоз

left - левый и left - Past Indefinite от глагола to leave - остав­лять, покидать

Only few people write the left hand. Немногие пишут левой рукой.
They left Moscow for Kiev. Они уехали из Москвы в Киев.

3. Конверсия. Образование новых слов из существую­щих без изменения написания слов называется конверси­ей. Наиболее распространенным является образование глаголов от соответствующих существительных. Например:

water вода to water поливать

control контроль to control контролировать

cause причина to cause причинять, являться причиной

4. Интернационализмы. В английском языке большое место занимают слова, заимствованные из других языков, в основном латинского и греческого происхождения. Эти слова получили широкое распространение и стали интернациональными.

По корню таких слов легко догадаться об их переводе на русский язык, например: mechanization механизация; atom атом и т.д.

Однако нужно помнить, что многие интернационализ­мы расходятся в своем значении в русском и английском языках, поэтому их часто называют «ложными друзьями» переводчика. Например: accurate точный, а не аккурат­ный; resin смола, а не резина; control не только контролиро­вать, но и управлять и т.д.

5. Словообразование. Эффективным средством расширения запаса слов в английском языке служит знание способов словообразования. Умея расчленить производное слово на корень, суффикс и префикс, легче определить значение неизвестного слова. Кроме того, зная значения
наиболее употребительных префиксов и суффиксов, вы сможете без труда понять значение гнезда слов, образован­ных из одного корневого слова, которое вам известно.

PARTICIPLE

формы	ACTIVE	PASSIVE	соотнесение с действием сказуемого
PI	opening speaking	being opened being spoken	одновременность будущее
PII	_____________	opened spoken
Perfect Participle	having opened having spoken	having been opened having been spoken	предшествование

GERUND

формы	ACTIVE	PASSIVE	соотнесение с действием сказуемого
Gerund Indefinite	opening speaking	being opened being spoken	одновременность будущее
Gerund Perfect	having opened having spoken	having been opened having been spoken	предшествование

 

 

INFINITIVE

формы	ACTIVE	PASSIVE	соотнесение с действием сказуемого
Infinitive Indefinite	to open to speak	to be opened to be spoken	одновременность будущее
Infinitive Continuous	to be opening to be speaking	______________
Perfect Infinitive	to have opened to have spoken	to have been opened to have been spoken	предшествование

 

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.

TEXT N 2 " CARBOHYDRATES "

PRE-TEXT EXERCISES

I. Укажите номера русских эквивалентов.

l. like 2.by means of 3. whether 4. mostly 5. although 6. the same 7. comparatively 8. frequently 9. a number of 10. as

1. сравнительно 2. в то время как 3. множество 4. часто 5. ли 6. тот же самый 7. главным образом 8. подобно 9. посредством 10. хотя

2. Пользуясь моделью, переведите следующие предложения.

Перевод придаточных предложений (дополнительного, подлежащего и сказуемого), вводимых союзом «whether» / «if «-ли»: СКАЗУЕМОЕ +"ли" + ПОДЛЕЖАЩЕЕ … Whether these products will be subjected to special treatment depends upon the period of their storage. - Будут ли эти продукты подвергнуты специальной обработке, зависит от периода их хранения.

 

1. Whether this substance contains carbohydrates will be shown by chemical analysis. 2. If our laboratory will take part in this re­search has not been discussed yet. 3. Chemists of the past did not know for sure whether foods were composed of organic substances. 4. For a long time scientists tried to find out if enzymes were living organisms or not.

3. Выделите префиксы в данных прилагательных и укажите их значение.

inorganic, insufficient, ineffective, insoluble, inactive; impure, improper,impossible; irregular, irrational, irrelative;illogical, il­literate, illegal; unnatural, uncommon, unusual

4.Прочитайте и переведите текст

ASSIGNMENTS

I. Укажите номера пропущенных предлогов; переведите данные предложения на русский язык.

1. Food is considered high or low... carbohydrates according... their amount to its total weight. 2. To meet the requirements of the body... energy food must be high... carbohydrates, proteins, vitamins and minerals. 3.... means of these experiments we shall define the amount … starch in this substance. 4. Starch is a carbohydrate more complex... nature than any of sugars. 5. A number... food constituents have a part... stimulating and regulating body processes. 6. The utilization of organic acids in the body for energy is similar... that of starches and sugars. 7. Any kind of sugar is responsible... a sweet taste of certain foods.

l. by 2. for 3. in 4. to 5. of

2. Переведите на русский язык данные словосочетания, учитывая много­значность слов «part» и «mean».

Ø part часть, доля; участие/доля/ в работе; роль

1. parts of a body, the part of grain, parts of the plant;

2. to take part in research, to have a part in producing sugar;

3. to play a significant part in the food industry; they took an active part in the investigation.

Ø mean I. значить, иметь значение 2.средний

means средство/а, способ

1. the term "sugar" to most people means cane or beet sugar; the word "vitamin" means "very important for life"; the word "enzyme" comes from the Greek word

meaning "in yeast";

2. mean consumption of sugar; mean daily need for energy; mean level;

3. means of production; means of living; means of analysis; an effective means;

by means of synthesis; by means of heating; by no means; by all means.

3. Укажите номера синонимичных пар.

1. complex 2. production 3. step 4. ability 5. surplus 6. to meet requirements 7. like 8. bulk 9. commonly 10. to be high in 11. to be low in 12. sufficient

1. excess 2. to be deficient in 3. to satisfy needs 4. usually 5. adequate 6. stage 7. to be rich in 8. complicated 9. mass 10. manufacture 11. similar 12. capability

4. Укажите номера антонимичных пар.

1. simple 2.ability 3.like 4.to be high in 5.total

1.to be low in 2.unlike 3.partial 4. complex 5.disability

5. Переведите на английский язык данные предложения, используя герундий.

1. Углеводы, как одна из важных составляющих пищи являются предметом изучения многих ученых. 2. Ученые начали изучать углеводы с проблемы образования сахара и крахмала в растении. 3. Крахмал образуется сочетанием углерода, кислорода и водорода. 4. Способность растений про­изводить крахмал и сахар была известна давно. 5. Ученые интересова­лись синтезированием природных химических составляющих углеводов. 6. Ученые доказали, что промежуточным этапом производства крахмала растением является образование сахара. 7. Получая углерод и кислород из воздуха посредством своего хлорофилла, растение соединяет их с водой и образует сахар. 8. Не потребляя сахар, растение не может развиваться. 9. Место хранения избытка сахара зависит от растения. 10. К углеводам также относится клетчатка, способная обеспечивать материал для регулирования процессов организма.

 

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.

 

 

TEXT N 3 " FATS "

PRE-TEXT EXERCISES

1.Укажите номера русских эквивалентов.

l. yet 2. apparently 3. due to 4. however 5. for 6. moreоver 7. hence 8. so

I. так как 2. благодаря / из-за 3. более того 4. до сих пор / еще 5. очевидно 6. однако 7. поэтому 8. следовательно

2. Пользуясь моделью, переведите данные словосочетания на русский язык.

Ø fat-soluble - жирорастворимый/тот, который можно растворить/

water-soluble vitamins; water-soluble compound; acid-soluble material; alcohol-soluble substance; fat-soluble vitamin

semi-automatic - полуавтоматический

semi-stable; semi-solid; semi-dry; semi-lequid; semi-official; semi-frozen; semi-finishd goods; semi-synthetics; semi-starvation

3. Следуя модели, переведите следующие предложения на русский язык.

One may say... можно сказать… One must know… нужно знать… One can see... можно видеть… One might/could suppouse… можно было бы предположить... One should remember… следует (следовало бы) помнить…

1. 0ne can see that the results of this experiment are of great importance. 2. One might argue about the significance of their research. 3. 0ne must admit that fats play a great part in the human diet. 4. One may say that life without food is impossible. 5. One should know that all fats are divided into two kinds – those of plant and animal origin.

It is necessary.. Необходимо... It was impossible... Было невозможно... It should be noted... Следует отметить…

1. It is necessary to know that foods rich in carbohydrates, proteins and fats are essential to the nutrition of any living organism. 2. It was impossible for chemists of the past to understand chemical reactions in food taken in by a body. 3. It should be known that the excess of sugars and starches is stored as fat.

4. Переведите данные словосочетания на русский язык.

to take in sugars and starches; to be a characteristic of most living matter; when armed with equipment and knowledge; to be much better laboratories; to form a protective layer; apparently to protect the nerves from shocks; to be due to the depletion of fat around the nerves; in the form of their derived compounds; to play an important part in brain and nervous system; to meet the fat-manufacturing situation; to call on other animals to store the excess of fat

5. Прочитайте и переведите текст

Notes:

fat – жир

oil – масло/растительное или минеральное/

phospholipids [¸f sf li'pidz] – фосфолипиды

sterol [ste'r ] – стерин

linseed ['linsi:d] - льняное семя

linoleic/linolenic acid [lin 'leik]/[ln 'li:k æsid] - линолевая/леноленовая кислота

ASSIGNMENTS

1. Переведите на русский язык словосочетания, выделив префиксы прилагательных.

unanswerable argument; insoluble sub stance; inessential change; unimportant part; illegal act; uncommon work; inadequate nutrition; insufficient amount;unreal situation; irregular shape; improper conditions; unnecessary means

2. Заполните пропуски и переведите предложения на русский язык.

a/ depletion, b/ depleted, c/ depleting

1. Inadequate diet may result in... fat around the nerves. 2. The fat... around the nerves cannot protect them from shocks. 3. The... of fat in a body is extremely dangerous.

a/ performed, b/ perform, c/ performance

1. Fats... different functions in the body. 2. The... of the protective function by fats is very significant. 3. One of the function … by fats is the protectione of the nerves from shocks.

a/derivatives, b/derivation, c/derived

I. The word "vitamin" is... from Latin. 2. It was necessary to study the... of some compounds from fats. 3. They were given the task of finding some... of fats.

3. Найдите в тексте синонимы выделенных слов.

both animals and human beings consume sugars and starches and keep the surplus as fat; the capacity to make fats from carbohydrates is a property of most living matter; fatty acids carry out some very important function in our animal life; as an argument this is indisputable but as a notice of facts it is a hundred per cent incorrect; fats in the form of compounds obtained from them perform a significant role in our brain and entire nervous system; we are forced to appeal to other animals; we could not get an adequate quantity of fat-soluble vitamins; there are two fatty acids which the body cannot produce itself;several fats and fatty acids are necessary for the human body

4. Укажите номера пропущенных слов.

1. Animals and human beings... sugars and starch and store the excess as fats. 2. A characteristic of most living matter is the... to make fats from carbohydrates. 3. Sugar is very important for the nutrition of our … system. 4. Carbohydrates and fats are... for the living organism. 5. The sterols... from the fats are also essential for the living organism. 6. Without fats in the diet we could not get a... amount of fat-soluble vitamins. 7. … foods perform some very important functions in animal life. 8. Our body... to manufacture some necessary fats. 9. Fats form a... layer around the nerves. 10. We need to call on animals as a human body cannot... some essential fats and fatty acids.

1. sufficient, 2. derived, 3. refuses, 4. take in, 5. brain, 6. protective, 7. manufacture, 8. fatty, 9. ability, 10. essential

 

5. Переведите на английский язык следующие предложения.

1. Можно сказать, что пища, богатая жирами, выполняет некоторые важные функции. 2. Жиры образуют защитный слой вокруг нервов, предохраняющий их от ударов. 3. Известно, что пища человека должна содержать жиры, необходимые для нервной системы. 4. Наш организм не может создавать некоторые виды жиров и жирных кислот. 5. Не потребляя жи­ров, организм не мог бы получать достаточное количество некоторых жирорастворимых витаминов. 6. Нужно сказать, что организм человека производит часть жиров из потребляемых углеводов. 7. Человек никогда не мог производить некоторые жиры в лаборатории, т.е. искусственно. 8. Стерин – это соединение, получаемое из жиров; оно играет большую роль в жизненных процессах. 9. Все жиры можно разделить на два основных вида – животного и растительного происхождения. 10. Растительные жиры встречаются в семенах, корнях, стеблях и листьях растений.

 

УПРАЖНЕНИЯ ПО ГРАММАТИЧЕСКОЙ ТЕМЕ "-ing forms"

I. Переведите данные предложения на русский язык, определив функции герундия и причастия.

1. One of the problems of storing foods is preventing (protecting) them from spoilage. 2. One of the oldest methods of protecting food is drying. 3. After having removed some water from the analysed mixture they found chemical changes in it. 4. Many scientists were interested in making fats in the laboratory but they were not able to perform this task. 5. Organic acids have a part in stimulating and regulating body processes. 6. Long ago people began salting meat and fish for keeping their quality. 7. Methods of baking bread greatly depend on the flour properties. 8. Food engineers have constructed and are constructing various machinery for food processing, manufacturing and storing. 9. Producing fats from carbohydrates is a characteristic of most living matter including plants. 10. Repeating the test twice prevented them from mistakes. 11. Investigating vegetable fats scien­tists found them mainly in seeds and fruits of plants. 12. Without including any fats in the diet people cannot get a sufficient amount of fat-soluble vitamins A, D and E. 13. The scientists studying the nature of food constituents have greatly contributedto the development of food science. 14. The fruits were to be stored for some time before being eaten as they were unripe. 15. Without knowing the mechanism of converting carbohydrate and protein into fat it is impossible to understand clearly fat manufacturing in the animal body. 16. Having been derived from fats the sterols became the object of a thorough study. 17. It is known that on ripening seeds have an in­creasing amount of fat. 18. The mechanism of changing carbohydrates into fats was studied by many scientists. 19. Being stored for different periods of time these two products varied in taste very much. 20. The students were given the task of making some experiments with linseed oil.

2. Назовите английские эквиваленты предлагаемых словосочетаний, используя герундий с предлогом.

после обработки, до внедрения, не определив, благодаря изменению, без изучения, очищая, включив, не нагрев, не защищая, после отказа, благодаря использованию, продолжать регулирование/регулировать, начать произво-дить/производство, заканчивать исследование/исследовать

3. Укажите причастные обороты в функции обстоятельства, которые следует переводить на русский язык придаточными предложениями.

while stimulating; having been heated; when being protected; having changed; if being stored; if removing; having depleted; being derived; when manufacturing; when having been included

4. Переведите словосочетания на русский язык, указав, чем выражено определение.

l. an instrument for measuring temperature;an instrument measuring temperature 2. the method of controlling the quality; the method controlling the quality 3. the way of supplying a body with energy; the food supplying a body with energy 4. the method of producing fats; plants making fats from carbohydrates 5. the function of protecting the nerves from shocks; a fatty layer protecting the nerves from shocks

5. Переведите на английский язык следующие словосочетания.

А. необходимость включения в рацион продуктов, богатых белками и углеводами; пути решения проблем питания; важность исследования нового метода анализа; трудности сохранения пищевых продуктов; цель обсуждения нашего эксперимента;

Б. ученые, разрабатывающие новые методы хранения пищи; предприятия, производящие молочные продукты; условия, препятствующие порче пищи; изобретатель, сконструировавший эту машину; организм, синтезирующий химические вещества

В. продукты, стерилизуемые на предприятиях; мясо, замороженное при низ­кой температуре; фрукты, высушенные на солнце; температура, регу­лируемая автоматически; овощи, засоленные летом

6. Контрольный перевод.

a) I. Manufacturing high quality foods is one of the most important problems. 2. A plant is constantly manufacturing fats from carbohydrates. 3. By manufacturing new foodstuffs we make our diet varied. 4. Our aim is manufacturing high quality products. 5. Without manufacturing food products of high nutritive value it is impossible to make the human diet adequate. 6. Manufacturing foods we should think about their quality as well as quantity.

b) 1.Our task was applying these methods in our research. 2. Without applying these methods they will be unable to prevent food from spoilage. 3. Applying these methods is the subject of their research. 4. Applying this very method she has got interesting results. 5. They were applying this very method at that time. 6. By applying these methods we prevent bread from staling.

с) 1. Increasing temperature we can change the activity of microorganisms. 2. Increasing temperature means great changes of the activity of microorganisms. 3. Without increasing temperature we maintain the activity of microorganisms low. 4. The requirement of the experiment was increasing the temperature of the substance. 5. He is just increasing the temperature of the liquid solution. 6. By increasing temperature we change the activity of microorganisms in foods.

d) 1.Supplying the body with energy is one of the main functions of food. 2. Sugars are supplying a plant with food during its growth. 3. By supplying the body with energy food constituents make it able to develop. 4. The main function of food is supplying the body with energy. 5. Without supplying the body with energy foods cannot contribute toitsactivity. 6. Supplying the body with energy foods maintain its activity.

 

«FATS»

Active Vocabulary:

fat, fatty; to take in, intake; to protect, protection, protective; to derive, derivative, derivation; to deplete, depletion; layer; amount; excess; equipment; knowledge; essential; extreme; to include, to perform, to refuse, to call on; to prove; to play a part

 

 

Animals, human beings included, take in sugars and starches and store the excess as fat. The ability to make fats from carbohydrates or similar materials seems to be a characteristic of most living matter including plants. But man hasn’t been able to perform this task in the laboratory, even when armed with all the equipment and knowledge in the world. The microscopic walls of plant cells are much better laboratories than our scientists have yet been able to make.

The fatty foods perform some very important function in our animal lives; to do without them can be dangerous. Fats form a protective layer around the nerves, apparently to protect them from shocks. One of the characteristic results of semi-starvation is extreme irritability. It has been suspected that this may be due to the depletion of fat around the nerves.

Fats in the form of their derived compounds – phospholipids – also play an important part in our brain and entire nervous system. Another class of compounds derived from the fats and known as the sterols is also essential for the living organism. So one may say that, in its higher forms, life without fat is impossible.

Even admitting these facts, however, one might argue that they do not prove that a diet should contain any large amount of fat, for we make fat out of the carbohydrates we take in, hence sugars might be all that would be necessary to supply energy. As an argument this is unanswerable – but as an observation of facts it is a hundred per cent wrong. There are fats and fats and the human body is quite unable to meet the fat-manufacturing situation by itself. There are some necessary fats that our bodies refuse to, or cannot, manufacture and we need to call on other animals, such as cows, to help us out. Moreover, without fats in the diet we could not get a sufficient amount of the fat-soluble vitamins A, D and E.

There are two fatty acids, linileic and linolenic, which the body must have and which it cannot manufacture itself. These fatty acids get their names from linseed: oil in which they were first discovered. There are several other fats and fatty acids which are essential and which we do not make in our bodies.

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.

TEXT N 4 " PROTEINS "

PRE-TEXT EXERCISES

I. Укажите номера русских эквивалентов.

1. as well as, 2. besides, 3. also. 4. in most cases, 5. commonly, 6. the only, 7. a number of, 8. although, 9. both... and, 10. neither … nor

I. хотя 2. и.... и/как... так и 3. ни... ни 4. множество 5. единственный 6. кроме 7. в большинстве случаев 8. так же как 9. обычно 10. также

2. Переведите на русский язык данные словосочетания.

to differ in the elements present in sugar; to contain also nitrogen and in most cases sulphur; the nitrogen content commonly varies from 10 to 18 per cent; foods of both animal and plant origin; foods high in protein; to contain the proteins, lactalbumin and casein, as well as others of lesser importance; to be complex in nature; to be composed of a number of amino acids; to vary in the kind and number of amino acids; variation in the quality of proteins; to result in the classification; a complete protein is one that …; an incomplete protein neither supports normal growth nor maintains life, even if it is the only protein in the diet

3. Прочитайте и переведите текст.

Notes

complete / partially complete / incomplete protein - полноценный / частично полноценный/неполноценный белок

nitrogen ['naitr dzin] – азот

sulphur ['s f ] – сера

phosphorus ['f sf r s] – фосфор

iron ['ai n] - железо

essential amino acids - незаменимые аминокислоты

casein ['keizin] - казеин

lactalbumin['læk'tælbjumin] - лактальбумин/молочный белок

 

ASSIGNMENTS

1. Составьте словосочетания, используя слова из левой колонки в роли определения.

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.

TEXT № 5 «VITAMINS»

Active Vocabulary:

vitamin; health; well-being; to expose, exposure; to aid, aid; to constitute, constituent; to destroy, destruction, destructive; available; extent; to exceed; to remain, to recognize, to convert (to transform, to change into, to turn into), to affect (to influence, to act upon, to have effect), to prevent; to occur (to happen, to take place); stable; readily

 

 

The food constituents known as vitamins are exceedingly important in nutrition even though they are required only in small amounts. Vitamins are essential for good nutrition and health and for normal growth and development. Those vitamins that are generally recognized as essential, and some of those that may be essential, are considered here. Though many vitamins are available in the form of concentrated or in pure synthetic preparations, or both, foods still remain the best source of these important substances.

Vitamin A was first discovered in butter, egg yolk, fish liver oil, and green vegetables. It stimulates growth and aids in general well-being. Vitamin A occurs as such in animal foods. It occurs in certain vegetables as carotene or provitamin A, a bright yellow pigment which the body changes to vitamin A. This vitamin is stable to heat and, since it is a fat-soluble substance, does not dissolve to any appreciable extent in water. But it is not stable to light, especially ultra-violet light. Foods which are rich in vitamin A are butter, cheese, cream, eggs, fish oil, fruits, liver, milk.

Vitamin D. The antirachitic or “sunshine” vitamin, is really “stored sunshine” in food. This storage is due to the presence of ergosterol, a fat-like substance in food, which is called a provitamin D, and under direct exposure to the sun or to ultraviolet light for short daily periods, this substance is converted into vitamin D within the body. Unlike most of the other vitamins, this one is not easily destroyed and is stable to heat, alkalis¹, acids, and oxidation. Vitamin D is essential for the development and maintenance of bones and teeth. Yeast contains ergosterol which can be irradiated by ultraviolet light and thus transformed into vitamin D. Sources of vitamin D are: butter and egg yolk, fish liver oil, oily fish.

Vitamin E affects reproduction and fertility growth, muscle tone and the condition of the nervous system. It has also a function in preventing the destruction of other foods through oxidation. Heat does not dissolve it, but it is easily oxidized. The best sources of vitamin E are the vegetable oils, butter, eggs, green leaves and liver.

Vitamin K is necessary for normal clotting² of the blood. Heat has little effect upon vitamin K and, like the ether fat-soluble vitamins, it is not soluble in water. Alkalis¹, strong acids and sunlight destroy this vitamin. Foods rich in vitamin K are cabbage, cauliflower, fish liver.

Ascorbic acid, known as vitamin C is the least stable of all the vitamins. It oxidizes readily, and in the presence of heat, alkali¹, and oxygen, oxidation goes on rapidly. Ascorbic acid is water-soluble. The best sources of this vitamin include: citrus fruits, peppers, strawberries, vegetables, tomatoes.

1 –alkali – щелочь мн.ч. – s/-es

2 - свертывание

 

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.

 

TEXT № 6 «MINERALS»

Active Vocabulary:

to link, link (to connect); to trace, trace; to assimilate, assimilation, assimilable; to perform, performance; to occur, occurrence (to happen); to lack, lack; deficiency, to be deficient in; to ruin, ruination; outer, inner; coat, covering; layer; vital, exacting; to remove, removal

 

 

The minerals which we have in our system¹ are very important links in our vital processes. The most important minerals are iron, calcium, iodine. Iron we must have in our blood to get oxygen from the air, and we must have minute traces² of copper or the iron cannot be assimilated. Calcium and phosphorus must be present to make our bones and teeth, as well as to perform various other functions.

Minerals not only must be present in our food, but they must occur in a form which can be assimilated by the body. If our diet is lacking iron, you cannot make up the deficiency eating iron ore, for such a material is not assimiable. You must have copper but you cannot get it by sprinkling fine grains of copper-bearing rock³ on your salad. The body is not only very exacting in the specifications of what it must have, it also lays down strict rules⁴ regarding the form in which the material must be presented.

For the most part these materials are only the minor constituents of plants and animal life and, unfortunately for our good health, they occur most frequently in what we ordinarily do not like to eat. The outer layers and germ of the grains, the peelings of the tubers and fruits, the coarser, leafy, parts of vegetables. These are the materials that contain the minerals and often the vitamins. By stripping cereals of all their outer coats and refining sugar until it is whiter than the whitest snow, we have made a good start on the road to the ruination of human health, for fine milling removes 75 per cent of the minerals.

Calcium is a very important mineral in animal life. All of our calcium is completely replaced about every six years, and the only way to maintain the balance in the body is to take in a sufficient quantity in the food. If there is insufficient intake the body tries to make adjustment, but it is never completely successful. It goes on excreting calcium, taking it from bones and teeth. The calcium requirements for the growing young is fully twice as great as that of the average adult.

Phosphorus is to calcium as thunder is to lightning; the two together are required to make our bones and teeth. We must have our phosphorus and plenty of it, twice as much as calcium (about 1.4 grams per day) for we turn over our body’s total supply in less than three years. The greater need comes from the fact that phosphorus is required by some of the body proteins, phospholipins and phosphatases. Fortunately most foods are more plentiful in phosphorus than in calcium, the notable exception being milk. Meat and egg yolk are high in phosphorus.

Iron. If we had no iron, we should have no blood. There is a striking similarity in the energy-promoting or absorbing mechanism in all branches of life. Higher animals all have blood containing iron bearing hemoglobin, to act as an oxygen carrier. The green chlorophyll of plants, which promotes the reactions of photosynthesis which make all life possible, has a chemical composition quite similar to our own hemoglobin but magnesium has been substituted for iron in the molecule. Iron is found in egg yolks, in liver, meat, spinach.

 

Задания

1. Ответьте на следующие вопросы:

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

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?

CENTURY»

Active Vocabulary

link (vn) linkage; assure, assurance; benefit (vn), beneficial; to promote, promotion; to enhance, enhancement; to identify, identification; staff (vn); fertile

 

Notes

Research and Development = R & D – НИР = научные исследования и опытные разработки

functional foods – продукты функционального назначения

designer foods – продукты целевого назначения

medical foods – продукты лечебного назначения

pharmafoods – фармапродукты (фармацевтического назначения)

nutraceuticals – нутрисептики (функционального назначения)

phytochemicals – химические вещества растительного происхождения

transgenic – трансгенный; генетически-модифицированный

crop; weed – культура; сорняк

food safety – безвредность продуктов питания

 

PRE-TEXT EXERCISES

TO 2020 AND BEYOND»

1. Прочитайте текст без словаря и составьте его план на русском языке.

ECOLOGY IN FOOD INDUSTRY

 

Food and drink industry is one of the most important industry sectors. The principal sectors in the food industry are the meat processing, bakery, dairy, and malt and soft drinks industries.

However, food industry produces large amounts of waste that are usually not hazardous, but mostly they are of biodegradable origin. Beside, many of the sub-branches also produce large amounts of effluent water with high chemical oxygen demanding substances.

The avoidance of waste formation and pollution is always a key task, but on the other hand, waste prevention, minimization and valorization, and the use of energy efficient process technologies are more and more desirable options in waste management as these streams from food industry are usually rich in valuable compounds (e.g. oils, sugars, antioxidants, etc.). The controlling of raw material, water and energy use, as well the utilization of by-products and reducing the effluent discharge lead towards the realization of industrial ecology in food industry.

Recycling preservation of embedded utilities and the design of a product to create other useful are sometimes carried out in the case of packaging materials and spent process water, but one should always consider food approval and safety in first respect. Waste prevention measures include prevention, reduction at source and re-use of products, while waste minimization also includes waste management measures, the quality improvements (e.g. reducing of hazards) and recycling.

ОФОРМЛЕНИЕ КОНТРОЛЬНЫХ РАБОТ

1. Контрольное задание в данном пособии состоит из двух частей: грамматическая часть и работа с текстом. Текст предлагается в десяти вариантах. Вы должны выполнить первую часть контрольной работы и один из десяти вариантов текста в соответствии с последней цифрой вашей зачетной книжки.

2. Выполнять письменные контрольные работы следу­ет в отдельной тетради. На обложке тетради напишите название учебного заведения, факультет, специальность, форму обучения, ФИО, номер варианта.

3. Контрольные работы должны выполняться синей шариковой ручкой, аккуратно, четким почерком. При выполнении контрольной работы оставляйте в тетради широкие поля для замечаний, объяснений и методических указаний рецензента.

Материал контрольной работы следует располагать в тетради по следующему образцу:

 

Левая страница	Правая страница
Поля Английский текст	Русский Поля текст

4. В каждом контрольном задании выделяется один или два абзаца для проверки умения читать без словаря, понимать основную мысль, изложенную в абзаце. После текста дается контрольный вопрос, с помощью которого проверяется, насколько правильно и точно вы поняли мысль, изложенную в абзаце (или абзацах).

5. Выполненные контрольные работы направляйте для проверки и рецензирования в институт в установленные сроки.

6. Если контрольная работа выполнена без соблюдения указаний или не полностью, она возвращается без про­верки,

ПОДГОТОВКА К ЭКЗАМЕНАМ

В процессе подготовки к экзаменам рекомен­дуется: а) повторно прочитать и перевести наиболее труд­ные тексты; б) просмотреть материал отре­цензированных контрольных работ; в) проделать выбо­рочно отдельные упражнения для самопроверки.

 

КОНТРОЛЬНАЯ РАБОТА

1. Выберите правильный ответ в соответствии с видовременной формой глагола и залога. Переведите предложения на русский язык.

1.1 Milk had been heated to a definite temperature in a pasteurizer and … at

this temperature from some time.

a) is held

b) was held

c) have held

 

1.2 The use of low temperature for meat… cookery other advantages.

a) has

b) had been

c) is having

 

1.1 The use of butter in cookery considerably… in the last 15 years.

a) will decrease

b) is decreased

c) has decreased

 

1.4 Almost any substance containing sulpher … with silver to form the

troublesome tarnish.

a) was reacting

b) will react

c) has reacted

 

1.5 Jellies … from fruit juices only.

a) will be making

b) are made

c) had been making

 

2. Выберите и переведите на русский язык предложения, содержащие герундий

 

2.1 The United Nations, working through its various agencies, has programs to assist countries that with these problems.

2.2 The Chinese are very clever in making a lot from a little.

2.3 During the middle ages, travelers could find meats as well as lodging at inns and taverns.

2.4 By varying the foods from meal and day to day, one may include all the essential foods.

2.5 The people do not approve of milk drinking.

 

3. Выберите и переведите на русский язык предложения, содержащие причастие II.

3.1 The condensed milk is to be packed in bulk or in cans.

3.2 Fat is known to increase the food value of the product.

3.3 Tissue building is fairly constant in the adult.

3.4 A good balance between fat, sugar, and protein is to be desired.

3.5 Excessive sugar ferments in the stomach cause distress from gas.

 

0 вариант

«WHY DO WE EAT?»

 

1. Прочитайте и письменно переведите текст.

2. Найдите в тексте ответ на вопрос, содержащийся в заглавии.

 

No record exists to tell us who first began to think about why we eat or about various effects of foods, but the ancient Greek philosophers and doctors commented along these lines. Socrates said, the purpose of food is to replace the water lost through the skin and the loss of heat from the body. Hipocrates, the “father of medicine”, thought that growing bodies should have more heat than those of older people and so require more food, that neither overeating nor fasting is a good idea.

Lavoisier thought that the combustion¹ that produces body heat should occur in the lungs, but later several chemists could show that the oxygen combines with the red corpuscles of the blood and is carried to the tissues in all parts of the body to supply energy where it is needed.

Understanding of the composition of foods and what happens to them after they are eaten had to wait for several discoveries in chemistry. What happens to food from the time it is eaten until it is oxidized to produce heat and mechanical energy, could not be learned until the chemical nature of foods was discovered. And the foods appear to be very complex organic substances.

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

Although scientists had attempted to learn why we eat, they could learn very little. We might sum up their accomplishments by saying they learned that all animals inhale oxygen, combine it with the food to produce carbon dioxide, heat, and the energy with which they could move about. The chemistry of that time could not tell more.

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

 

1 вариант

«VEGETABLE PROTEINS»

1. Прочитайте и письменно переведите текст.

2. Выделите в тексте ту часть, где представлена классификация белков.

Plants can build up from nitrates and salts of ammonia complex nitrogenous substances called proteins. A typical protein is eggalbumin, the white of an egg. It is colourless, thick, sticky¹, fluid², soluble in water. When put into boiling water, it coagulates, i.e., it becomes a solid mass and is no longer soluble in water. If the white of an egg be exposed to the air, it decomposes into a great number of substances. If heated with dilute acid, it breaks down into ammonia carbon dioxide, and a number of complex substances. Proteins are built up principally from the five elements: carbon, hydrogen, oxygen, nitrogen and sulphur.

The proteins found in the vegetable kingdom can be divided into seven main classes. We shall consider here only the glutenins, the prolamins and the globulins. The glutenins to which class wheat glutenin belongs are proteins which are not soluble in neutral salt solutions or in alcohol.

The pro