Английский для бакалавров. Зарубина Л.П - 172 стр.

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172
III. Name at least 5 nutritious foods and 3 - 5 dairy products.
IV. Look through texts A and B. Write your recommendations how to cope with
work stress.
V. Give a presentation of the problems posed in texts A and B.
Text C. THERE ARE MANY KINDS OF FOOD
Since most of us eat their meals with a family, suppose we talk about family
meals.
There are first the foods which are rich in animal protein, like
milk, meat, eggs, fish and cheese. It is easy to build an adequate
diet for growth when we can use liberal amounts of the protein
foods which come from animals. Milk and milk products form a
special class of foods because in addition to the excellent protein
they contain, they also are rich in calcium, which is one of the important minerals
used in building bones.
Next, suppose we discuss the foods which come from plants. This is a very large
group which includes fruits, vegetables and cereals. In fact, a large number of people
in the world have to depend on plants rather than meats to give them protein because
this kind of food can be produced most cheaply. It also provides vitamins and miner-
als for our diet.
Have you ever thought of all the kinds of foods which come
from cereals? Think first of bread — made from wheat, from rye,
from oats, from corn. You would probably name next the many,
many kinds and forms of cereal products such as oatmeal or
cornflakes. Then there are the so called "pastes" like macaroni,
spaghetti, vermicelli and the many other forms of paste. Barley is used in delicious
hearty soups. Buckwheat is used in griddle-cakes. Man has learned to strip grains of
the highly nutritious outer brown coats, but many of these elements have been put
back into the "enriched" cereal products. Bread, breakfast cereals and corn meal can
all be purchased now in the enriched form.
Let us talk next about fruits and vegetables. Can you imagine
how drab our meals would be if suddenly we had no gardens or
orchards? We would miss most of the color in our meals — the
color of a ripe tomato, a bright orange, the greenness of fresh
peas, the golden glow of squash, the rosiness of red apples! We
would also miss much flavor in our meals - the tartness of a crisp
apple, the sweet sour of grapefruit or fresh lemon. Children too
would miss fruits and vegetables.
Nutritionists know that besides the satisfactions to eye and tongue which fruits
and vegetables give, their very color and tartness are related to their nutritive value.
Yellow, orange and green are important colors when we consider nutritive value.
Associated with these colors in fruits and vegetables is the important vitamin A. The

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