giao trinh anh văn chuyên ngành công nghệ thực phẩm chuyên ngành 1

UNIT 1: FOOD INDUSTRY
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READING COMPREHENSION
The food industry comprises all business operations that are involved in producing a
raw food material, processing it, and distributing it to sales outlets. The entire complex of the
industry includes: farms and ranches; producers of raw materials, such as phosphates, for
agricultural use; water-supply systems; food-processing plants; manufacturers of packaging
materials and food-processing and transportation equipment; transportation systems; and
retail stores and food-service operations such as restaurants, institutional feeding
commissaries, and vending-machine services.
HISTORY OF THE INDUSTRY
The organized trading and transport of salt, spices, grain, olive oil, fermented
beverages, and other foods have probably been practiced almost since the time of the first
agricultural surpluses. Inventories of livestock and foodstuffs are among the first written
records. However, until modern preservation methods were developed, the kinds of foods that
could be traded were limited to those which did not spoil quickly.
Most food-processing operations seem to have begun as extensions of kitchen
preparation techniques, scaled up to furnish enough surplus product to be bartered or sold
outside the household. Enlargement of a business entailed simply building more or larger
processing equipment – oil presses, baking ovens, or wine vats. Gradual improvements in
design were made to increase yields or improve quality. This was the general pattern until the
Industrial Revolution, when major qualitative changes began to be made in food processing
and distribution operations. Not only were factories greatly enlarged and much of the manual
labor replaced by machinery, but entirely new principles of processing, such as canning and
spray drying, were invented. Channels of distribution became much more complex and
extended, and special techniques for retaining quality were used, for example, shipping by
means of refrigerated railroad cars. The present-day industry slowly took shape as it
responded to ever-growing agricultural surpluses, to advances in transportation, and to the
enormous changes made possible by the growth in processing technologies.

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(Beef calves are often sent to feedlots.)
DISTRIBUTION PATTERNS
Farmers, ranchers, other producers of agricultural raw materials, and feedlot operators
usually sell their output to collection points, such as grain terminals or stockyards. The
terminal or stockyard supplies the processing companies, which select needed raw materials
from the available stock and process them either into finished foodstuffs – cuts of meat, for
example – or into food ingredients, such as flour.

(Flow of goods in the food industry)
From the final processor, finished food products are moved by truck or rail to
warehouses, usually located near a city. Most modern warehouses have storage areas for
frozen and refrigerated food and are equipped to control temperature and humidity within a
narrow range. Warehouses can assemble full truckloads of products originating from many

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different suppliers for shipment to one large retailer or to a number of smaller outlets in a
given region, allowing a great reduction in unit transportation costs as compared to shipping a
small quantity of one item directly from the producer to the retailer. If the retail outlet is large
enough to accept complete truckloads directly from the manufacturer, direct shipments from
the factory are sometimes made.
Processors of perishable foods (dairies, ice-cream manufacturers, wholesale bread
bakeries, and meat-packers) usually maintain their own fleets of trucks for carrying fresh
products directly to their retailer customers. Truck drivers from bakeries and dairies may also
service retail outlets by rotating stock and picking up stale products and returning them to the
factory. Restaurants and institutional commissaries purchase staples and nonperishable foods

from the warehouses of specialized distributors, but they also receive direct shipment from
dairies, bakeries, and meat-packers.
GLOSSARY
A retail store (n) /ˈriːteɪl stɔː /: cửa hàng bán lẻ
Advance (n) / ədˈvɑːns /: sự tiến bộ
Assemble (v) / əˈsɛmb(ə)l /: thu thập
Available (adj) / əˈveɪləb(ə)l /: có sẵn
Bakery (n) / ˈbeɪk(ə)ri /: hiệu bánh mì
Be involved in (exp) / ɪnˈvɒlvd/: có liên quan đến
Beverage (n) / ˈbɛv(ə)rɪdʒ /: thức uống giải khát
Commissary (n) / ˈkɒmɪs(ə)ri /: kho lương thực (quân đội)
Complex (n) / ˈkɒmplɛks /: khu liên hợp
(adj): phức tạp
Comprise (v) / kəmˈprʌɪz /: bao gồm
Dairy (n) / ˈdɛːri /: cửa hàng bơ sữa
Feedlot (n) / ˈ iːdlɒt /: nơi nuôi béo súc vật
Ferment (v) / f
əˈmɛnt /: lên men
Fermentation (n) / Fermentation /: sự lên men
Fleet (n) / fli
ːt /: đoàn tàu, đoàn xe
Foodstuff (n) / ˈfuːdstʌf
/: thực phẩm
Inventory (n)/ ˈɪnv(ə)nt(ə)ri /: sự kiểm kê
Livestock (n) / ˈlʌɪvstɒk /: gia súc
Machinery (n) / məˈ iːn(ə)ri /: máy móc
Maintain (v) / meɪnˈteɪn, mənˈteɪn/: duy trì
Maintenance (n) / ˈmeɪnt(ə)nəns /: sự duy trì
Material (n) / məˈtɪərɪəl /: nguyên liệu

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Outlet (n) / ˈaʊtlɛt /: đại lý
Pattern (n) / ˈpat(ə)n /: kiểu mẫu, mô hình
Perishable (adj) / ˈpɛrɪʃəb(ə)l /: dễ hỏng, dễ thối
Pick up (v): nhặt
Plant (n) / plɑːnt /: nhà máy
Preserve (v) / prɪˈzəːv /: bảo quản
Preservation (n) / prɛzəˈveɪʃ(ə)n/: sự bảo quản
Principle (n) / ˈprɪnsɪp(ə)l /: nguyên lý, nguyên tắc cấu tạo
Ranch (n) / rɑːn(t)ʃ / : trại nuôi gia súc
Raw (adj) / rɔː /: thô (chưa tinh chế), sống (chưa nấu chin)
Respond to / rɪˈspɒnd/: hưởng ứng
Rotate (v) / rə(ʊ)ˈteɪt /: luân chuyển
Ship (v) / ʃɪp /: vận chuyển (hàng hóa bằng đường biển)
Shipment (n) / ˈʃɪpm(ə)nt /: sự vận chuyển
Spoil (v) / spɔɪl /: làm hư hỏng
Stockyard (n) / ˈstɒkjɑːd /: nơi nuôi nhốt gia súc trước khi bán
Surplus (adj) / ˈsəːpləs /: dư thừa
(n): thặng dư
temperature and humidity / ˈtɛmp(ə)rətʃə, hjʊˈmɪdɪti/: nhiệt độ và độ ẩm
Trade (v) / treɪd /: buôn bán
Trade (n): sự buôn bán, thương mại
Vending-machine (n) / ˈvɛndɪŋmə iːn /: máy bán hàng tự động
Warehouses (n) / ˈwɛːhaʊs /: nhà kho
Yield (n) / jiːld /: sản lượng

I. Answer the questions about the reading.
1) What does the food industry consist of?

2) When did the organized trading and transport of salt, spices, grain, olive oil,
fermented beverages, and other foods begin?
3) What do the processing companies terminals or stockyards supply do?
4) When can direct shipments from the factory to retailers be made?
5) Where do restaurants and institutional commissaries buy staples and nonperishable foods?
II. Write T if the sentence is true and F if it is false.
1) _____ Most food-processing operations seem to have begun as extensions of
kitchen preparation techniques.
2) _____ Farmers, ranchers, and other producers of agricultural raw materials seldom
sell their output to grain terminals or stockyards.
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3) _____ In the past, the kinds of foods that could be traded were limited to those
which did not spoil quickly.
4) _____ Processors of perishable foods usually hire fleets of trucks for carrying fresh
products directly to their retailer customers.
5) _____ Restaurants receive direct shipment from dairies, bakeries, and meat-packers.
VOCABULARY
Fill in these statements with the words in the box.
Ferment

stale

vats

commissary

stockyard

Dairy

entails

raw

vending machine

surplus

1) Sushi is a Japanese dish made from …………… fish.
2) You make wine by leaving grape juice to …………… until all the sugar has turned
to alcohol.
3) Farmers are feeding all their …………… wheat to pigs.
4) A …………… is a place where farm animals are kept for a short time before they
are sold at a market.
5) The wines used to be made in deep wooden …………….
6) While we were camping we bought our milk from a nearby farm …………….
7) Coffee goes …………… within a couple of weeks so it is best to buy it in small
quantities.
8) A …………… is a machine from which you can buy small items such as cigarettes,
drinks and sweets by putting coins into it.
9) A …………… is a shop which supplies food and goods, especially to people in the
army or in prison.
10) Enlargement of a food business simply …………… building more or larger
processing equipment.

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WORD STUDY
A. WORD FORMS
Study the words in the list. Notice how they are related to each other. Then choose the best
word to complete each sentence. Use a word from line 1 in sentence 1, and so on.
Verb

Noun

Adjective

1) die

death

dead

2) decorate

decoration

—

3) —

cruelty

cruel

4) describe

description

descriptive

5) breathe

breath

—

6) compute

computer / computation

—

7) reserve

reservation

—

8) revolt

revolution

revolutionary

9) know

knowledge

—

10) connect

connection

connected

1. President John F. Kennedy is ……………… He …………………. in 1963.
Thousands of people went to his funeral.
2. In Canada and the United States, many people …………………… a tree with lights
and colorful decorations for Christmas.
3. Amnesty International tries to stop …………………… to prisoners in all countries.
In many places, prisoners have terrible lives of pain and suffering.
4. For your homework tonight, write a ……………… of your home town. Tell how it
looks, where you like to go, and why you like it.
5. When people swim under water, they must hold their ………………… Fish can
breathe under water, but humans cannot.
6. If you have a small calculator, you can ………………… your grocery bill while
you are in the store.
7) Next month Kei is going on a trip to New York. He already made his plane
…………………, so he is very excited.
8) Thirteen colonies participated in the …………………… war against England. They
became the United States of America.
9) The more you study, the more your …………………… increases.
10) Maria is going to Julie’s house tonight to help her ……………………… her new
computer. Julie doesn’t know how to do it by herself.
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B. WORD FORMS
This exercise is just for fun, and it is difficult. See if you can figure out the meanings
of these words and use the correct word in each sentence.
commercialized

multiplicity

oversimplification

undereducated

discouraged

non-warlike

programmer

unrecognizable

1) Paula dressed in strange clothes and put a lot of makeup on her face for a party. She
was completely ……………………… No one knew who she was!
2) One student said that his native country nationalized the oil companies because
people were stealing the oil. This is only part of what really happened. This explanation is an
……………………… of the situation.
3) There is a ………………………… of problems in Third World countries, such as
poor living conditions, few jobs, and very little medical care for people.
4) Another problem in Third World countries is that most of the people are
……………………… because they quit school at an early age to get jobs.

5) Carl is a computer ………………………… for a large company. He writes
programs for businesses and industries.
6) Christmas has become very ………………………… in the United States.
Marketing experts make a lot of money because of this.
7) Don’t be …………………..……… if you can’t do this exercise. The words are
very difficult!
C. -OUS, -LIKE
In English, we can add the suffix -ous and -like to some nouns to make adjectives. Words that
end in -ous mean “full of something.” Here is an example:
Our classroom is very spacious. (full of space)
Words that end in -like mean “similar to,” or “like.” Here is an example:
The painting that Simon made is very lifelike.
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.

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Add the correct suffix to each noun in the chart.
-ous
noun

-like

adjective

noun

adjective

joy

……………………………

life

……………………………

fame

……………………………

war

……………………………

danger

……………………………

child

……………………………

poison

……………………………..

Now choose the best adjective to complete each sentence.
1) Some plants are very …………………… to eat. In fact, if you eat a

……………………… plant, you could become sick or even die.
2) Holidays are usually ………………………… times. People don’t have to work,
and everyone celebrates and is happy.
3) Albert Einstein is a ………………………… scientist. Most people in the world
know who he was.
4) Eskimo carvings are very ………………………. They look exactly like living animals.
5) In the 1930s Germany began to take ………………………… actions. Then in 1939
it attacked Poland and started a war.
6) When an adult does something that a child might do, people say he or she is
………………………….

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UNIT 2: FOOD AND NUTRITION
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READING COMPREHENSION
All living organisms require food for survival, growth, and reproduction. Most
broadly, the term food can be taken to include any kind of nutrient needed by animals, plants,
and simpler forms of life, on down to bacteria. This would include, for example, the inorganic
substances that plants draw from air and water. The processes that circulate these basic
nutrients in the environment are called nutrient cycles, and the processes by which organisms
make use of nutrients are collectively known as metabolism.
In terms of the energy needs of humans and other animals, food consists of
carbohydrate, fat, and protein, along with vitamins and minerals. Humans may consume a
wide range of different food substances, as long as they meet nutrition requirements.
Otherwise nutritional-deficiency diseases will develop.

Nutrition is the science that interprets the relationship of food to the functioning of the

living organism. It is concerned with the intake of food, digestive processes, the liberation of
energy, and the elimination of wastes, as well as with all the syntheses that are essential for
maintenance, growth, and reproduction. These fundamental activities are characteristic of all
living organisms – from the simplest to the most complex plants and animals. Nutrients are
substances, either naturally occurring or synthesized, that are necessary for maintenance of
the normal function of organisms. These include carbohydrates, lipids, proteins, vitamins and
minerals, water, and some unknown substances.
The nutritionist, a scientist working in the field of nutrition, differs from the dietitian,
who translates the science of nutrition into the skill of furnishing optimal nourishment to
people. Dietetics is a profession concerned with the science and art of human nutrition care,

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an essential component of the health sciences. The treatment of disease by modification of the
diet lies within the province of the physician and the dietitian.
The foods consumed by humans must contain, in adequate amounts, about 45 to 50
highly important substances. Water and oxygen are equally essential. Starting only with these
essential nutrients obtained from food, the body makes literally thousands of substances
necessary for life and physical fitness. Most of these substances are far more complicated in
structure than the original nutrients.
Energy metabolism and requirements are customarily expressed in terms of the
calorie, a heat unit. Adoption of the calorie by nutritionists followed quite naturally from the
original methods of measuring energy metabolism. The magnitude of human energy
metabolism, however, made it awkward to record the calorie measured, so the convention of
the large calorie, or kilocalorie (kcal), was accepted. Atwater factors, also called physiologic
fuel factors, are based on the corrections for losses of unabsorbed nutrients in the feces and
for the calorie equivalent of the nitrogenous products in the urine. These factors are as
follows: 1g of pure protein will yield 4 calories, 1g of pure fat will yield 9 calories, and 1 g of
pure carbohydrate will yield 4 calories.

GLOSSARY
A living organism / ˈlɪvɪŋ, ˈɔːg(ə)nɪz(ə)m/: sinh vật sống
Absorb (v) / əbˈzɔːb, əbˈsɔːb /: hấp thu

Absorption (n) / əbˈzɔːpʃ(ə)n, əbˈsɔːpʃ(ə)n /: sự hấp thu
Unabsorb (v) / ʌnəbˈzɔːb, ʌnəbˈsɔːb /: chưa hấp thu
Adoption (n) / əˈdɒpʃ(ə)n /: sự chấp nhận
As long as: miễn là
Bacteria (n) / bakˈtɪəriə /: vi khuẩn
be concerned with (exp) / kənˈsəːnd/: đề cập đến
Characteristic (n) / karəktəˈrɪstɪk /: nét đặc trưng
Circulate (v) / ˈsəːkjʊleɪt /: lưu thông
Complicated (adj) / ˈkɒmplɪkeɪtɪd/: rắc rối
Component (n) / kəmˈpəʊnənt /: thành phần
Consume (v) / kənˈsjuːm /: tiêu thụ (thực phẩm)
Consumption (n) / kənˈsʌm(p)ʃ(ə)n /: sự tiêu thụ

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Correction (n) / Correction /: sự hiệu chỉnh
Dietitian (n) / dʌɪəˈtɪʃ(ə)n /: chuyên gia về vấn đề dinh dưỡng
Digest (v) / dʌɪˈdʒɛst , dɪˈdʒɛst /: tiêu hóa
Digestive (adj) / dʌɪˈdʒɛstɪv , dɪˈdʒɛstɪv /: (thuộc) tiêu hóa
Digestion (n) / dʌɪˈdʒɛstʃ(ə)n /: sự tiêu hóa
Eliminate (v) /ɪˈlɪmɪneɪt/: bài tiết
Elimination (n) / ɪˈlɪmɪˈneɪʃ(ə)n /: sự bài tiết
Equivalent (n) / ɪˈkwɪv(ə)l(ə)nt /: đương lượng
Express (v) / ɪkˈsprɛs / : thể hiện
Fundamental (adj) / f

ʌndəˈmɛnt(ə)l /: cơ bản, chủ yếu
Furnish (v) / ˈfəːnɪʃ/
: cung cấp
Grow (v) / grəʊ/: mọc, phát triển
Growth (n) / grəʊθ/: sự phát triển
Intake (n) / ˈɪnteɪk /: sự lấy vào
Liberation (n) / lɪbəˈreɪʃ(ə)n/: sự gải phóng
Magnitude (n) / ˈmagnɪtjuːd /: tầm quan trọng
Metabolism (n) / mɪˈtabəlɪz(ə)m /: sự trao đổi chất
Modification (n) / ˌmɒdɪfɪˈkeɪʃ(ə)n/: sự thay đổi
Nourishment (n) / ˈnʌrɪʃm(ə)nt/: sự nuôi dưỡng
Nutrient (n) / ˈnjuːtrɪənt /: chất dinh dưỡng
nutritional-deficiency (n) / njʊˈtrɪʃ(ə)n, dɪˈfɪʃ(ə)nsi: thiếu dinh dưỡng
Nutritionist (n) / njʊˈtrɪʃ(ə)nɪst /: nhà nghiên cứu về lĩnh vực dinh dưỡng
on down to: thậm chí cả
Organic (adj) / ɔːˈganɪk /: hữu cơ
Inorganic ( adj) / ɪnɔːˈganɪk /: vô cơ
physical fitness (exp) / ˈfɪzɪk(ə)l, ˈfɪtnəs/
: sự cân bằng thể chất
Physician (n) / f
ɪˈzɪʃ(ə)n /: bác sĩ
physiologic fuel factor / ˌfɪzɪˈɒlədʒic, fjʊəl
, ˈfaktə/: yếu tố nhiên liệu sinh lý
Province (n) / ˈprɒvɪns /: lĩnh vực

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Reproduction (n) / riːprəˈdʌkʃ(ə)n /: sự sinh sản
Requirement (n) / rɪˈkwʌɪəm(ə)nt /: nhu cầu

Substance (n) / ˈsʌbst(ə)ns /: chất
Survival (n) / səˈvʌɪv(ə)l /: sự tồn tại
Synthesize (v) / ˈsɪnθɪsʌɪz/: tổng hợp

I. Answer the questions about the reading.
1) What is food?
2) What are nutrient cycles?
3) What is metabolism?
4) How different are the nutritionist and the dietitian?
5) What are physiologic fuel factors?
II. Write T if the sentence is true and F if it is false.
1. The term food does not include the inorganic substances that plants draw from air and
water.
2. The intake of food, digestive processes, the liberation of energy, and the elimination
of wastes are the fundamental activities of all living organisms.
3. Unless food substances humans consume meet nutrition requirements, nutritionaldeficiency diseases will develop.
4. Water and oxygen are equally essential.
5. The treatment of disease by modification of the diet lies within the province of the
physician and the nutritionist.
VOCABULARY
Fill in these statements with the words in the box.
diet

dietetics

nutrients

metabolism

organisms

consume

province

nutrition

synthesis

nourishment

1) Improvements in ……………… have been mostly to do with persuading people to
eat less fatty food and more raw vegetables.
2) Exercise is supposed to speed up your ……………….
3) A young baby obtains all the ……………… it needs from its mother's milk.
4) If you have a balanced ……………, you are getting all the vitamins you need.
5) ……………… is the scientific study of diet and its effects on health.
6) Humans may ……………… a wide range of different food substances.

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7) The treatment of disease by modification of the diet lies within the ………………
of the physician and the dietitian.
8) Plants draw minerals and other ……………… from the soil.
9) All living ……………… require food for survival, growth, and reproduction.
10) Plants need sunlight for the ……………… of their food from carbon 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 beginning of some

words. These prefixes mean “not.”
Look at this example:
un- + healthy = unhealthy
Smoking is not good for you. It’s unhealthy.
Here are other words with these negative prefixes.
un-

unimportant, unpopular

im-

impossible

in-

incomplete, inexpensive

dis-

discontinue

non-

nonfat

Exercise: Choose the best word to complete each sentence.
1) A person who is unfriendly is probably ………, too.
A. unpopular

B. unusual

C. uncomfortable

D. unimportant

2) The service at this restaurant is very slow. It’s …… to have a quick lunch here!
A. impossible B. important C. immoral

D. immediate

3) The airline will ……… service to that city. It is not a popular place to go.
A. discontinue

B. disagree

C. disable

D. discover

4) ……… yogurt is better for you than ice cream.
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

B. -MENT AND -ER
Some nouns and verbs have the same form. We can add a special ending, or suffix, to
other verbs to make noun forms.

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Here are some examples:
same form

-ment

-er

verb

Noun

verb

noun

verb

noun

order

order

govern

government

drive

driver

drink

drink

agree

agreement

own

owner

cost

cost

run

runner

work

worker

Exercise: Complete the sentences with verbs and nouns from the chart. (If you need
to, make the nouns plural. Also, make sure that each verb agrees with its subject.)
1) Susan is the fastest …………… She can …………… the race in less than three minutes.
2) The bus ……………… will not ……………… an unsafe bus.
3) I think the two companies will ………….……… to work together. They will both
sign the ……………..
4) – Did Saul ……………… a salad and some tea?
– Yes. Now he’s waiting for his ……………… .
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-food
restaurants do not make a lot of money.
7) – My aunt is the …………… of that popular take-out restaurant on Main Street.
– Does she ……………… the restaurant on Green Street, too?
C. -TH AND -GHT
Some nouns that end in -th or -ght are related to similar words that are not nouns.
Read the following pairs of sentences and see how the words in bold print are
related.
1) Some cities grow quickly. Their growth is fast.
2) The street is five kilometers long. The length is five kilometers.
3) The street is fifteen meters wide. Its width is fifteen meters.
4) The lake is thirty meters deep. Its depth is thirty meters.
5) Joanna is very strong. She has a lot of strength.

6) How high is that building? What is its height?
7) Anna weighs 50 kilos. Her weight is 50 kilos.

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Exercise: Now choose the best word for each sentence. Use each word only once.
depth

height

strength

width

growth

length

weight

1) The flag is flying high above the ground. The …………of that flagpole is about 20 meters.
2) The …………………of the Golden Gate Bridge in San Francisco is about 1,400
meters. It is a very long bridge.
3) What is the …………………of the Pacific Ocean at its deepest point?
4) People who build houses must be very strong. They must have great
…………………in their arms.
5) Plants need a lot of water to grow. Without it, their ……………… is slow.
6) What is the …….……….of your garage? Is it wide enough to park two cars inside?
7) David is very thin now. He weighs only 49 kilos. He lost a lot of ………………

STRUCTURE STUDY
THE PASSIVE
A sentence is often written in a passive form when the important idea is not WHO
does something, but WHAT IS DONE.
(a) They measured the extension in the steel bar.
(b) The extension in the steel bar was measured.
If the doer of the action has some importance (though less than the object), or is
needed to complete the sense of the sentence, it is given, e.g. ‘A knowledge of statistics is
required by every type of scientists.’
Passives can be formed in the following ways:
A tense of be + past participle
active:

He cooked the food.

passive:

The food was cooked.
Modal + be / have been + past participle

active:

He may cook the food.

passive:

The food may be cooked.
to be / to have been + past participle

active:

He is to cook the food.

passive:

The food is to be cooked.
being / having been + past participle

active:

Cooking / Having cooked …

passive:

Being / Having been cooked …

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Exercise: Rewrite the following sentences in the passive
1) People apply mathematics in many different activities.
…………………………………………………………………………………………...
2) People use computers for many different purposes.
…………………………………………………………………………………………...
3) People use the decimal system even in countries with non-decimalized systems of
weights and measurements.
…………………………………………………………………………………………...
4) Water covers most of the Earth’s surface.
…………………………………………………………………………………………...
5) Somebody was cleaning the room when I arrived.

…………………………………………………………………………………………...
6) Huge ocean waves swept houses into the sea.
…………………………………………………………………………………………...
7) They have postponed the seminar.
…………………………………………………………………………………………...
8) A mystery is something that we can explain.
…………………………………………………………………………………………...
9) We are going to build a new zoo next year.
…………………………………………………………………………………………...
10) The vegetables didn’t taste very good. People had cooked them for too long.
…………………………………………………………………………………………...

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UNIT 3: ESSENTIAL NUTRIENTS
-- -- -- *** -- -- --

READING COMPREHENSION
WATER
The human body contains 50 to 70% water, making it the most abundant compound in
the body. Because there is no storage of water within the body water must be replaced
continually. Water may be obtained from beverages, foods, and from energy metabolism
within the body. Water functions in temperature regulation, as a solvent, in chemical
reactions, and as a body lubricant. Adults must consume two to three liters of some form of
water each day.
PROTEINS
Proteins are widely distributed in nature, and no life-forms are known without them.
They are made up of relatively simple organic compounds, the amino acids, which contain
nitrogen and sometimes sulfur. Humans and animals build the protein they need for growth

and repair of tissues by breaking down the proteins obtained in food into their component
parts, the amino acids, and then building up these components into proteins of the type
needed. The protein-rich foods from animal sources contain complete proteins, which supply
all the amino acids in the proper proportions necessary in the human diet. Although it was
formerly believed that plant proteins had to be combined at each meal, research shows that a
balanced diet will provide the proper combinations.
VITAMINS AND MINERALS
Most foods contain several vitamins and minerals. Vitamins are organic food
substances, needed only in minute quantities but essential for the normal metabolism of other
nutrients. Many vitamins and minerals act as catalysts or help form catalysts in the body.
Minerals – such as calcium, iodine, and iron – are an essential part of all cells and body fluids
and enter into many functions.
FATS AND CARBOHYDRATES
Fats, which are widely distributed in nature, are a concentrated food source of energy.
Fats are glyceryl esters of fatty acids and yield glycerol and many different fatty acids when
broken down by hydrolysis. Carbohydrates are the most abundant food sources of energy.
Important dietary carbohydrates are divided into two groups – starches and sugars. The
starches, which may be converted into utilizable sugars in plants or in the human body, are in
the grains, the pulses, the tubers, and some rhizomes and roots. The sugars occur in many
plants and fruits, the most important being sucrose, obtained from sugarcane or the sugar beet.

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DIETARY FIBER
Dietary fiber, also known as bulk and roughage, is also an essential element in the diet
even though it provides no nutrients. It consists of plant cellulose and other indigestible
materials in foods, along with pectins and gums. The chewing it requires stimulates saliva
flow, and the bulk it adds in the stomach and intestines during digestion provides more time
for absorption of nutrients. Diets with sufficient fiber produce softer, bulkier stools and help

to promote bowel regularity and avoid constipation and other disorders, such as diverticulosis.
Fruits, vegetables, whole-grain breads, and products made from nuts and legumes are
all sources of dietary fiber. A diet overly abundant in dietary fiber, however, can cut down on
the absorption of important trace minerals during digestion.

(Vegetables, fruits, grains, and legumes constitute a rich source of dietary fiber.)
GLOSSARY
Balanced diet (n) / ˈbalənst , ˈdʌɪət /: chế độ ăn uống cân đối
Catalyst (n) / ˈkat(ə)lɪst /: chất xúc tác
chemical reaction / ˈkɛmɪk(ə)l, rɪˈakʃ(ə)n/: phản ứng hóa học
Compound (n) / ˈkɒmpaʊnd /: hợp chất
Concentrated (adj) / ˈkɒnsntreɪtɪd/: cô đặc
Constipation (n) / kɒnstɪˈpeɪʃ(ə)n/: chứng táo bón

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Continually (adv) / kənˈtɪnjʊəli/: liên tục
Convert (v) / kənˈvəːt /: biến đổi
Distribute (v) / dɪˈstrɪbjuːt, ˈdɪstrɪbjuːt/: phân phối
Distribution (n) / dɪstrɪˈbjuːʃ(ə)n/: sự phân phối
Diverticulosis (n) / ˌdʌɪvətɪkjʊˈləʊsɪs /: viêm túi thừa
Element (n) / ˈɛlɪm(ə)nt/: nguyên tố
Essential (adj) / ɪˈsɛnʃ(ə)l/: thiết yếu
Fluid (n) / ˈ luːɪd/: chất lưu
Form (v) /f
ɔːm/: tạo thành, hình thành
Formerly (adv) / ˈfɔːməli/:trước đây
Hydrolysis (n) / hʌɪˈdrɒlɪsɪs/: sự thủy phân
Intestine (n) / ɪnˈtɛstɪn/: ruột

ɔːm/: dạng sống
life-form ( n) / lʌɪf- f

Lubricant (n) / ˈluːbrɪk(ə)nt/: chất bôi trơn
Proportion (n) / prəˈpɔːʃ(ə)n /: tỷ lệ
Quality (n) / ˈkwɒlɪti/: chất lượng
Quantity (n) / ˈkwɒntɪti/: số lượng
Repair (n) / rɪˈpɛː/: sự sửa chữa
saliva flow (n) / səˈlʌɪvə, fləʊ/: sự chảy nước bọt
Solvent (n) / ˈsɒlv(ə)nt /: dung môi
Stimulate (v) / ˈstɪmjʊleɪt/: kích thích
Sufficient (adj) / səˈfɪ
ʃ(ə)nt/: đủ
Sugarcane (n) / ˈʃʊgə keɪn/: mía
temperature regulation (exp) / ˈtɛmp(ə)rətʃə, rɛgjʊˈleɪʃ(ə)n/: điều hòa nhiệt độ
Tissue (n) / ˈtɪʃuː/: mô

I. Answer the questions about the reading.
1) What are the essential nutrients in human diet?
2) Where may water be obtained?
3) What are proteins used for?
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4) Why are vitamins essential for the normal metabolism of other nutrients?
5) What are the two groups of important dietary carbohydrates?
II. Write T if the sentence is true and F if it is false.
1) _____ Water functions in temperature regulation, as a solvent, in chemical
reactions, and as a body lubricant.
2) _____ A few life-forms do not have proteins.

3) _____ Vitamins are inorganic food substances, needed only in minute quantities.
4) _____ Carbohydrates are the most abundant food sources of energy.
5) _____ A diet overly abundant in dietary fiber can help the absorption of important
trace minerals during digestion.
VOCABULARY
Fill in these statements with the words in the box.
Bowel

beverages

indigestible

tuber

catalysts

Digestion

absorption

constipated

starches

balanced

1) You should eat more fiber and fruit if you are ……………….
2) Hot …………… include tea, coffee and hot chocolate.
3) Many vitamins and minerals help form …………… in the body.
4) Research shows that a …………… diet will provide the proper combinations.

5) Eating plenty of fresh fruit and vegetables can reduce the risk of cancer of the ……………
6) A …………… the short thick round part of an underground stem or root of some
plants, such as potatoes, which stores food and from which new plants grow.
7) Vegetables are usually cooked to aid …………….
8) Vitamin D is necessary to aid the …………… of calcium from food.
9) Beans can be rather …………….
10) ………… may be converted into utilizable sugars in plants or in the human body.

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WORD STUDY
A. COMPOUND WORDS
A compound word is two smaller words put together. The meaning of the compound
word is related to the meanings of the two words.
Here are some examples:
bird + house = birdhouse (a place for birds to live)
car + wash = carwash (a place to wash your car)
Exercise 1: Make compound words by putting together these pairs of words.
some + one = …………………………
stop + light = …………………………
bed + room = …………………………
birth + day = …………………………
under + line = …………………………
note + book = …………………………
Exercise 2: Use the compound words to complete the sentences.
1) In class, students write notes in a …………………………
2) I sleep in a bed in my …………………………
3) Cars must stop when the …………………………is red.
4) Next week is my 20th …………………………. I am going to have a party for all

my friends. I will be 20 years old.
5) If the teacher says to put a line under the verb, then we must
………………………… the verb.
6) ……………………… wants to talk to you on the telephone. I don’t know who it is.
B. -AL, -ABLE, AND -FUL
The suffixes -al, -able, and -ful can be added to the end of some words. These suffixes
mean that something “is full of something” or “has something.”
Here are some examples:
Roses are beautiful flowers. (full of beauty)
Puerto Rico has many coastal cities. (has a coast)
That is a very comfortable chair. (has comfort)
When you add these suffixes to a word, the new word becomes an adjective. An
adjective describes a noun or a pronoun. It usually comes before a noun or after the verb be.

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Exercise1: Practice making adjectives by adding the suffixes -al, -able, and –ful to the
following words.
Spelling Note: Change y to i before -al and -ful.
noun

(add –al) adjective

verb

(add -able) adjective

coast

………………………

notice ………………………

season ………………………

agree ………………………

industry

………………………

enjoy ………………………

nation

………………………

noun

(add -ful) adjective

beauty ………………………
help

………………………

wonder

………………………

Exercise 2: Complete each sentence with an adjective from the lists.
1) Most people in Puerto Rico live in …………………… cities.
2) The influence of Spain is very …………………… in San Juan.
3) The people of Puerto Rico are usually …………………… to tourists.
4) San Juan is a modern, …………………… city.
5) Puerto Ricans cannot vote in U.S. …………………… elections.
6) The beaches and mountains of Puerto Rico are ……………………
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 and adjectives into verbs by adding the suffix -en. For
example, if you add -en to the adjective dark, you get the word darken. Darken means “to
make something dark.”

Exercise: Look at these examples. Complete the chart.
Noun

Verb

Adjective

Verb

Strength

Strengthen

Weak

Weaken

Length

……………………

…………………….

widen

Short

……………………

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UNIT 4: FOOD GROUPS
-- -- -- *** -- -- --

READING COMPREHENSION
BREAD AND CEREAL
The bread-cereal group includes all breads and cereals that are wholegrain, enriched,
or restored. The protein content is not high in cereals, but these products can be a significant
source of protein when they are consumed in large quantities. All cereals are very high in
starch, and they are good, generally inexpensive sources of energy. The fat content of cereal
products generally is very low unless the germ is included. Whole-grain products contribute
significant quantities of fiber and such trace vitamins and minerals as pantothenic acid,
vitamin E, zinc, copper, manganese, and molybdenum.

VEGETABLES
Most vegetables are important sources of minerals, vitamins, and cellulose. Certain
vegetables, such as potatoes, contribute appreciable quantities of starch. Large amounts of the
minerals calcium and iron are in vegetables, particularly beans, peas, and broccoli. Vegetables
also help meet the body's need for sodium, chloride, cobalt, copper, magnesium, manganese,
phosphorus, and potassium. Carotenes (the precursor of vitamin A) and ascorbic acid (vitamin
C) are abundant in many vegetables. Vegetables are useful as sources of roughage.
FRUITS
The nutritional value of fruits varies. Some fruits are composed largely of water, but
contain valuable vitamins. The citrus fruits are a valuable source of vitamin C, and yellowcolored fruits, such as peaches, contain carotene. Dried fruits contain an ample amount of
iron, and figs and oranges are an excellent source of calcium. Like vegetables, fruits have a
high cellulose content.
MILK
The milk group includes milk and milk products, cheese, and ice cream. Milk is a
complete protein food containing several protein complexes. It also contains important
amounts of most nutrients, but it is very low in iron and ascorbic acid and low in niacin.
Calcium and phosphorus levels in milk are very high. Vitamin A levels are high in whole
milk, but this fat-soluble vitamin is removed in the production of skim milk. Riboflavin is
present in significant quantities in milk unless the milk has been exposed to light.

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(Modern milking parlors enable few people to milk and inspect a large number of cows in a
clean environment.)
MEAT AND MEAT SUBSTITUTES
The meat and meat substitutes group includes beef; veal; lamb; pork; organ meats
such as liver, heart, and kidney; poultry and eggs; fish and shellfish; and dried peas, beans,
and nuts. The meat group contains many valuable nutrients. One of its main nutrients is
protein, but meat also contains cholesterol, which is believed to contribute to coronary artery

disease. The minerals copper, iron, and phosphorus occur in meats in significant amounts,
particularly iron and copper in liver. Different meats vary in their vitamin content. Liver
usually contains a useful amount of vitamin A. Thiamine, riboflavin, and niacin, all B
vitamins, occur in significant amounts in all meats.
OTHER FOODS
Butter, margarine, other fats, oils, sugars, or unenriched refined-grain products are
included in the diet to round out meals and satisfy the appetite. Fats, oils, and sugars are
added to other foods during preparation of the meal or at the table. These foods supply
calories and can add to total nutrients in meals.
GLOSSARY
Appetite (n) / ˈapɪtʌɪt/: sự ngon miệng, thèm ăn
Appreciable (adj) / əˈpriːʃəb(ə)l/: đáng kể
Broccoli (n) / ˈbrɒkəli/: bông cải xanh
Cereal (n) / ˈsɪərɪəl/: ngủ cốc
Composed (adj) / kəmˈpəʊzd/: bào gồm, có chứa
Content (n) / kənˈtɛnt/: hàm lượng

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Contribute (v) / kənˈtrɪbjuːt, ˈkɒntrɪbjuːt/: đóng góp
Contribution (n) / kɒntrɪˈbjuːʃ(ə)n/: sự đóng góp
coronary artery disease (exp) / ˈkɒr(ə)n(ə)r, ˈɑːtəri, dɪˈziːz/ : bệnh động mạch vành
Expose (v) / ɪkˈspəʊz, ɛkˈspəʊz/; phơi bày ra
Liver (n) / ˈlɪvə/: gan
Meet (v) / miːt/: đáp ứng
Present in (v) / ˈprɛz(ə)nt/: có trong
Riboflavin (n) / ˌrʌɪbə(ʊ)ˈfleɪvɪn
/: vitamin B2
Roughage (n) / ˈrʌfɪdʒ/: chất xơ

Significant (adj) / sɪgˈnɪfɪk(ə)nt
/: đáng kể, quan trọng
skim milk (exp) / skɪm ,mɪlk/: sữa không kem
Substitute (n) / ˈsʌbstɪtjuːt/: vật thay thế

I. Answer the questions about the reading.
1) What nutrients are provided most by breads and cereals?
2) What nutrients are provided by most vegetables?
3) What kinds of fruit contain vitamin C?
4) Why is milk a valuable food?
5) Why is meat believed to contribute to coronary artery disease?
II. Write T if the sentence is true and F if it is false.
1) _____ Cereals provide a sufficient amount of protein for the human body’s need.
2) _____ Vegetables contain a significant amount of sodium, chloride, cobalt, copper,
magnesium, manganese, phosphorus, and potassium.
3) _____ Vegetables have a high cellulose content, but fruits do not.
4) _____ Vitamin A levels are high in skim milk.
5) _____ Liver usually contains a useful amount of vitamin A.
VOCABULARY
Fill in these statements with the words in the box.
Contribute

fat-soluble

enriched

appetite

vary

Nutritional

cholesterol

germ

mineral

roughage

25