Вопросы к экзамену по устным темам.

What is Food

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?

1. 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.

2. The chief constituents of foods are classified into six groups: carbohydrates, proteins, fats, minerals, vitamins and water.

3. 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.

4. People should eat because 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.

CARBOHYDRATES

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?

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

2. 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.

3. 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.

4. 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.

5. 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.

6. Foods high in carbohydrates are: cakes, candy, cereals and cereal products, dried fruits, honey, potatoes, sugar.

FATS

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?

1. 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.

2. 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.

3. There are two fatty acids, linileic and linolenic, which the body must have and which it cannot manufacture itself.

4. The ability to make fats from carbohydrates or similar materials seems to be a characteristic of most living matter including plants.

5. 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.

PROTEINS

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

1. Proteins differ from carbohydrates in that, besides the elements present in sugar and starches, they also contain nitrogen and in most cases sulphur. Phosphorus and iron are also found in some proteins.

2. Proteins are found in foods of both animal and plant origin. Meat, eggs, milk, nuts and certain of cereal foods are high in protein.

3. Variation in the quality of proteins has resulted in their classification as complete, partially complete, and incomplete, based upon their ability to support normal growth and to maintain life even if it is the only protein in the diet.

Vitamins

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

1. 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.

2. Many vitamins are available in the form of concentrated or in pure synthetic preparations, or both

3. Foods still remain the best source of these important substances.

MINERALS

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

1. The most important minerals are iron, calcium, iodine.

2. 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.

3. Calcium and phosphorus must be present to make our bones and teeth, as well as to perform various other functions. 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.

Cereals and cereal products

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?

1. The term cereals includes the plants of the grass family which are used as food. Wheat, rye, oats, barley, rice, corn (maize) and millet belong to this class, and buckwheat although not grass is here considered.

2. From the name Ceres, given by the Romans to the goddess who was the protectress of grain, the term cereals, now so widely used, was derived.

3. The grain consists of the germ, and the endosperm with its coverings, which are the parts most utilized for human food.

4. The importance of the foods included, in this group is indicated by the part cereals have played and continue to play in world affairs. According to both myth and history the earlier civilizations were founded upon the growing of cereals and since that time the influence of cereal production has been constantly felt.

Various foods in our diet

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?

1) Nowadays, there is a great variety of foods due to the advanced technology developed all over the world. Therefore scientific and engineering developments in the food industry are mainly aimed at the elaboration of different efficient methods of food manufacturing, processing, packaging and delivering.

2) Much attention is being paid to food preservation in order to keep good quality and nutritive value. Manufacturers can already apply controlled and modified atmosphere packaging, ionising radiation, cold sterilization and other methods.

3) New materials and equipment for packaging the foodstuffs for prolonged storage have appeared: vegetable and meat preserves, sauces, mayonnaises, dry confectionary mixes, pasta products, etc.

4) As a result of the efforts of food manufacturers it has also become possible to displace the so-called traditional foods by frozen counterparts – frozen cake dough, frozen vegetables and fruit, frozen yeast, and many others.

5) One can see that all these kinds of foods enjoy great popularity with the people of different age as they greatly supplement their diet and make easier the process of cooking.

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