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Unit 4. Physiology / Основы физиологии

1. Work with a partner. Which of the items are you more likely to eat when you are:

2. Read the magazine article, which of the food items from the list ex. 1 is not mentioned?

For me, food isn't about hunger, it's about my moods. When I'm bored, I poke around in the fridge, eat a slice of cheese maybe, or a tomato, or a carrot - peeled and nibbled from the outside inwards, so I end up with the fragile central core.

When I'm tired. I eat roasted peppers, creamy rice pudding, shortbread biscuits dunked in sweet tea. When I'm a bit low, I eat chocolate, letting it melt in my mouth. When I feel anxious, I make cakes or biscuits, even in the middle of the night, and the smell of baking reassures me: ginger biscuits, tangy lemon tart, chocolate cake, When I'm in a good mood, I wake in the early hours and plan meals for guests (salmon with lime, pear and almond tart, strawberries, passion fruit, great gooey wheels of brie), and it's like thinking about Christmas presents. When work is going well, I will often cook slow, satisfying meals: soups, crusty pies, things that rise in the oven if I'm lucky. There's something very comforting about a pot simmering on the stove, life running according to plan. In the morning I don't like breakfast, because food for me is like some kind of a reward: eating straight after sleeping treats food as fuel. I love eating late: food as a treat at the end of the day. Snacks in bed are bliss: a boiled egg with buttered toast and crumbs in the sheets. When I'm excited. I rarely feel hungry, for then I want to be light-footed and empty - a piece of steamed fish, maybe, or a green salad: something clean and light that won't weigh me down: sushi is perfect. When I'm guilty or agitated, I push things round my plate. When I'm sad, I starve myself.

3. Do you think the text was written by a man or a woman? Why?

4. Put the words in the box into the correct group. Which words do you think are negative?

5. Work with a partner and underline the food items in the text. Then choose six items and describe their taste and texture using the words in Ex 4.

Example: cheese - creamy, greasy, buttery, tangy, bland, mild, savoury

6. Describe the taste and texture of" your favourite dish and a dish you can't stand.

7. Work in small groups and discuss these questions.

1 What's your favourite: 2 Do you usually:

a snack a eat fast

b comfort food b eat slowly

c meal of the day c push the food round the plate

d restaurant and dish on the menu d eat the best bits first or keep

e childhood memory food? the best till last?

8. Read the internet article about food-physiology. Write your own version.

We're up to our necks in body parts as we examine food physiology today on Unwrapped. First, Nestle reveals some surprising ingredients in an old favorite, the Butterfinger. Then, crab legs aren't the only things hopping at Joe's Crab Shack-the servers like to dance around, too. And what kind of company produces elbows and hair? If you're using your noodle, you might say pasta! We check in with the Philadelphia Macaroni Company to see how they do it. Later, discover a yellow fruit that's quite a handful, and find out how it's used to make citrus-flavored vodka! Sara Lee bakes up some adorable mini-buns, and Eat Yer Face lets you come face to face with a most unusual dessert!

9. Read and translate the following text.

Our bodies have both caloric and nutritional needs. Living tissue is kept alive by the expenditure of energy in ATP molecules, which energy came from the break down of food molecules. Caloric need refers to the energy needed each day to carry out the varied chemical reactions in each cell. When looking at a nutritional label, we can easily see how many Calories are in a serving. These Calories (big "C") are actually kilocalories (1000 calories). Technically, a calorie (little "c") is the amount of energy needed to raise the temperature of 1 mL of water by 1 °C. How many Calories a person needs daily varies greatly by age, sex, height, and physical activity levels. If the amount of energy taken in exceeds the amount of energy used, then the excess energy is stored as adipose tissue (fat), regardless of the source of the energy.

In addition to daily energy needs, there are nutritional needs to prevent the body from losing its own fats, carbohydrates, and proteins. Such molecules are continuously broken down, and must be replaced regularly. Essential amino acids and essential fatty acids are particularly important building blocks in replacing these molecules. Vitamins and minerals are not used as energy, but are essential in tissue and enzyme structure or reactions.

10. Prepare a report or a presentation a) about nutritional elements of our body (proteins, lipids, carbohydrates, fats, vitamins, minerals); b) about metabolism; c) diabetes; d) calories and weight; e) your own variant. (see: http://en.wikibooks.org/wiki/Human_Physiology/Nutrition, http://serendip.brynmawr.edu/exchange/node/6937, http://www.ncbi.nlm.nih.gov/pubmed/9849357)

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