Английский для бакалавров. Зарубина Л.П - 173 стр.

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173
yellow food pigment carotene is changed in our bodies to the real vitamin A. Al-
though carotene is a yellow pigment, it is also found along with the green pigment of
plants. The darker the green color in a vegetable or the brighter the yellow, the more
carotene the food contains. Perhaps you have heard or read that green, unbleached
celery and green cabbage are more nutritious than the white varieties. Now you know
why. This is a useful fact to remember when you shop at the greengrocer's.
The tartness of grapefruit, oranges and lemons which makes our mouths water
when we smell them, leads us to another necessary vitamin. This one is called vita-
min C, or ascorbic acid. Vitamin C is also found in vegetables like those of the cab-
bage family, which includes also Brussels sprouts. Turnips, onions and white pota-
toes also contain valuable amounts of this vitamin. Vitamin C does not like the heat
of cooking, so you are advised to serve one raw fruit and one raw vegetable each day.
Sugars and fats furnish extra calories for our diet. Fats also have another impor-
tant function in nutrition. Many of our natural foods like meat, milk, eggs, cheese,
nuts and even some vegetables contain fat. Fat in a meal has the property of making
us feel satisfied. Children and most adults like some extra fat, for example butter or
margarine on bread or fat used in cooking.
Now sugar is another matter. We have become sugar-eaters. We eat ten times as
much as our great-grandmothers did. But sugar in moderation is a good energy food.
Fruits and the sweeter vegetables contain sugar which should be considered. Sugar is
also capable of making us feel satisfied at the end of a meal. There are lots of sweet
foods everywhere, and doctors, nutritionists and dentists keep saying "Don't use too
much!"
From “Feeding Your Baby and Child” by
B. M. Spock and M. E. Lowenberg (Adapted)
======================VOCABULARY===================
cereals, n хлебные злаки
wheat, n пшеница
rye, n рожь
oats, n овес, овсяная крупа (каша)
corn, n кукуруза, маис; зерно, хлеба (пше-
ница)
paste(s), n макаронные изделия, итальянские
блюда из макарон
barley, n ячмень
delicious, a вкусный
hearty, a обильный (о еде)
buckwheat, n гречиха, гречневый
griddle-cakes, n оладьи, лепешки
breakfast cereals каша из
круп на завтрак
drab, a бесцветный, однообразный
ripe, a спелый
squash, n кабачок, тыква

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