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TEXT 5
VALUE OF FISH
Fish are important to us for the protein they provide in our diet, for the satisfaction
we find in culinary, for raw materials used in the manufacture of many non food
products and for the attainment of business and policy objectives. By 1987 there were
over five billion people in the world. Most people eat every day, and supplying the
world’s people with enough high-quality food is no small concern. Food that is high
in animal protein is also rich in essential amino acids like lysine and methionine. Di-
ets that are low in animal protein can severely limit human well-being. This is often
the case in developing countries. Global dietary studies show that as personal income
increases, so does the average number of calories consumed. The proportion of over-
all calories contributed by animal protein, animal fat and sugar is also relatively high
for people with higher incomes.
In contrast, with lower levels of personal income, fewer calories are consumed
and the proportion of those calories from animal protein is very low. Most of calories
in the diets of people in low income regions come from carbohydrates, primarily
from grains, which may not supply all of the essential amino acids. Amino acids are
the building blocks of proteins. The amino acid composition of fish flesh is very close
to our dietary requirements. Fishes and shellfishes provide the type of food that
people in both rich and poor nations need-relatively low in fat and high in protein.
The protein content of fish flesh is 19% (of wet weight) which is relatively high,
while the caloric content is relatively low. Among the fats found in seafood are some
special ones that are thought to be particularly beneficial to human health.
An epidemiological study comparing the health of Eskimos, who have diets
rich in seafood, with Danes, whose diets are high in chicken eggs, milk products and
red meat showed that the Eskimos had significantly fewer instances of coronary heart
disease, psoriasis and bronchial asthma than Danes. Since that study, the kinds of fats
and oils present in fishes and shellfishes have received considerable research atten-
tion regarding their potential health benefits.
Vocabulary
diet пища
attainment достижение, приобретение
supplying обеспечение
concern дело
essential необходимый
amino acid амино кислота
lysine лизин
17
TEXT 5
VALUE OF FISH
Fish are important to us for the protein they provide in our diet, for the satisfaction
we find in culinary, for raw materials used in the manufacture of many non food
products and for the attainment of business and policy objectives. By 1987 there were
over five billion people in the world. Most people eat every day, and supplying the
world’s people with enough high-quality food is no small concern. Food that is high
in animal protein is also rich in essential amino acids like lysine and methionine. Di-
ets that are low in animal protein can severely limit human well-being. This is often
the case in developing countries. Global dietary studies show that as personal income
increases, so does the average number of calories consumed. The proportion of over-
all calories contributed by animal protein, animal fat and sugar is also relatively high
for people with higher incomes.
In contrast, with lower levels of personal income, fewer calories are consumed
and the proportion of those calories from animal protein is very low. Most of calories
in the diets of people in low income regions come from carbohydrates, primarily
from grains, which may not supply all of the essential amino acids. Amino acids are
the building blocks of proteins. The amino acid composition of fish flesh is very close
to our dietary requirements. Fishes and shellfishes provide the type of food that
people in both rich and poor nations need-relatively low in fat and high in protein.
The protein content of fish flesh is 19% (of wet weight) which is relatively high,
while the caloric content is relatively low. Among the fats found in seafood are some
special ones that are thought to be particularly beneficial to human health.
An epidemiological study comparing the health of Eskimos, who have diets
rich in seafood, with Danes, whose diets are high in chicken eggs, milk products and
red meat showed that the Eskimos had significantly fewer instances of coronary heart
disease, psoriasis and bronchial asthma than Danes. Since that study, the kinds of fats
and oils present in fishes and shellfishes have received considerable research atten-
tion regarding their potential health benefits.
Vocabulary
diet пища
attainment достижение, приобретение
supplying обеспечение
concern дело
essential необходимый
amino acid амино кислота
lysine лизин
17
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