Curriculum English for Nutrition and Food Siences: Part 2

Curriculum 'English for Nutrition and Food Siences: Part 2' continue to introduce to you the information, knowledge:  Unit 6 - Human Diet, Unit 7 - Food Poisoning, Unit 8 - Organic Food , Unit 9 - Genetically Modified Food , Unit 10 - Food Industry. Invite you to refer to capture the details of the curriculum.

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Curriculum English for Nutrition and Food Siences: Part 2 HUMAN DIET 35 6 HUMAN DIET READING COMPREHENSION Because the human diet is typically diverse, human beings are classified as omnivores rather than as herbivores (plant eaters) or carnivores (meat eaters). Certain groups of people do derive most of their food from animal sources while other people practice vegetarianism. By far the 5 majority of humankind, however, eats a wide range of foods of both animal and vegetable origin. Prehistoric humans were hunter-gatherers who fed on animals, insects, berries, roots, and leaves. The range of dietary choices was extended when humans learned how to use fire for cooking and when they developed weapons for hunting and trapping 10 larger game; most importantly, they eventually learned how to rear animals for their own use and how to cultivate crops. Today some isolated groups are still hunter-gatherers, but most human diets derive from agriculture and animal husbandry. Asian-style noodles Sưu tầm bởi: www.daihoc.com.vn 36 ENGLISH FOR NUTRITION AND FOOD SCIENCES Italian-style pasta 15 Social factors and cultural practices in most countries have a great influence on what people eat, on how they prepare food, on their feeding practices, and on the foods they prefer. Throughout history, different societies have exhibited great variations in diet. But during the 20th century, greatly increased world trade and improved communications 20 have resulted in major changes in the variety of foods eaten in many countries. Asian cuisines have become popular in Europe and North America, and Western 'fast foods' are increasingly available in developing countries. In general, the staple food in most countries has not changed. 25 Throughout history, as long as the food supply was sufficient the traditional diets of most cultures have provided all the essential nutrients. These are divided into macronutrients (carbohydrates, fats, proteins) and micronutrients (vitamins and minerals). In general, humans obtain most of their food energy from carbohydrates (perhaps 65% worldwide); 30 lesser amounts come from fat (about 20%) and protein (about 15%), mainly from meat and fish. The major cause of undernutrition and nutritional-deficiency diseases has seldom been traditional food habits. The usual cause has been a lack of adequate food due to poverty or consumption of too limited a variety of 35 food. Infectious diseases and lack of care contribute importantly to malnutrition in children. Protein-energy malnutrition is generally due to consumption of too little food, and micronutrient deficiencies such as anemia, iodine deficiency disorders, and pellagra are due to diets inadequate in specific minerals and vitamins. 40 Advances in agriculture and food-processing techniques have afforded the potential of increased food supply and a nutritionally enriched diet, but modernization and Westernization of food habits have also had deleterious effects. For example, at the turn of the 20th century new rice milling techniques caused an outbreak of beriberi (a thiamine-deficiency 45 disease) in Asia, resulting in millions of deaths. The substitution of bottle-feeding for breast-feeding among poor families in developing countries has been responsible for a great deal of malnutrition and diarrhea, as well as infant deaths. Sưu tầm bởi: www.daihoc.com.vn HUMAN DIET 37 Increasingly, changes in diets in the developing countries due to 50 Westernization and greater affluence has led to an increase in chronic diseases such as heart disease, diabetes, obesity, hypertension, and certain cancers. These diseases are already major causes of mortality in the industrialized countries. Much of this is related to high intakes of foods of animal origin and a greater percentage of food energy coming from fats, oils, and sugar and less coming from complex carbohydrates. Questions: Answer the questions about the reading. 1) Why are human beings classified as omnivores? 2) When was the range of dietary choices extended? 3) What has the major cause of undernutrition and nutritional- ...