Food
Theme: “Food”
Student: Sophy (IX form)
Teacher: Smirnova T. V.
Kostanai, 2002
P L A N:
1.
Food celebrates life.
2.
Food nourishes language.
3.
Food for different cultures:
a.
From land and sea
b.
From high in the mountains
c.
Meals in Britain
d.
American food and drink
e.
Kazakh traditional dishes
4.
Food is symbolic.
5.
Food as a fad or cult.
6.
Plan a healthful diet.
7.
Food is the staff of life.
“Every man is the builder of a temple
called his body (1817-1862) ”
Thoreau, Henry Davia
English will have become an important tool for communication and discovery
rather than just another class to attend. And we would like to look at the
all-important topic, Food.
Food Celebrates Life.[1]
Have you ever noticed how much of our life is centered on food? Look at all the
meetings held, decisions made, and mergers consummated over a meal: power
breakfast, power lunch, dinners, banquets, receptions, and those endless
toasts. Consider all the celebrations where food is all-important: weddings,
birthdays, religious feast days, national holidays, etc. Food is the great icebreaker
when people meet for pleasure or business. Food is at the center of many of our
important activities.
Food Nourishes Language.[2]
Because of this importance, much of our language (regardless of the language)
contains references to food. These references conjure up images worth a thousand
words each. The idiom page contains several references to food and shows how
these are used in a non-food-related discussion. Think about the idioms and
expressions in your native language related to food and how and when you use
them. Do you use food expressions to describe someone’s physical characteristics
(e.g., He’s as skinny as a string bean; his belly shakes like a bowl full of
jelly.); or, to describe someone’s personality (e.g., Harry is a cre3am puff;
she’s as sweet as sugar.) or, to describe a situation or activity (e.g.,
Something is fishy here; That crossword puzzle is a piece of cake.). How we use
food expressions depends on how we perceive the food, or the culture associated
with the food.
Food For Different Cultures.[3]
Have you ever stopped to really think about what you and your family
eat
everyday
and why? Have you ever stopped to think what other people eat? In the movie Indiana
Jones and Temple of Doom, there are two scenes in which the two
characters are offered meals from a different culture. One meal, meant to break
the ice, consisted of insects. The second meal was a lavish banquet that
featured such delicacies as roasted beetles, live snakes, eyeball soup, and
chilled monkey brains for dessert. Some cultures eat such things as vipers and
rattlesnakes, bush rats, dog meat, horsemeat, bats, animal heart, liver, eyes,
and insects of all sorts.
Often the differences among cultures in the foods they eat are related to the
differences in geography and local resources. People who live near water ( the
sea, lakes, and rivers) tend to eat more fish and crustaceans. People who live
in colder climates tend to eat heavier, fatty foods. However, with the
development of a global economy, food boundaries and differences are beginning
to dissipate: McDonalds is now on every continent expect Antarctica, and tofu
and yogurt are served all over the world.
Mexico: Beans and rice[4]
Corn
tortillas (2 servings)
Black
beans (2 servings)
Rice
(2 servings)
Salsa
Morocco: Couscous4
Couscous (wheat pasta)
Carrots
Zucchini
Peppers
Chickpeas
Lamb
India: Sag paneer4
Indian
cheese (2 servings)
Spinach
Peppers
Oil
Onion
Rice
(2 servings)
Chapati
(wheat bread)
Italy: Spaghetti[5]
Spaghetti (2 servings)
Tomato
sauce (2 servings)
Parmesan
cheese
Chicken
breasts, baked
Japan: Tempura5
Shrimp
Eggplant
Peppers
Mushrooms
Flour
Oil
Egg
white
Rice
(2 servings)
USA: Barbecue chicken and potato salad5
Chicken
breast, barbecue
Potatoes
Mayonnaise
Onion
Peppers
Corn
(1 ear)
What do people eat?
Many factors determine the
foods that people eat. Geography and climate, tradition and history: They all
go into our meals. In European country of Spain and the Asian country of Nepal,
different cultures and customs affect what people eat.
From Land and Sea.[6]
Spain occupies most of the Iberian Peninsula, on the western edge of Europe. It
is nearly surrounded by the Atlantic Ocean and the Mediterranean Sea.
Spain’s dry climate and poor soil make farming difficult. Extensive irrigation
allows farmers to raise strawberries and rice in dry areas. Vegetables and
citrus trees grow on the coastal plains, and olives and grapes grow in the
river valleys.
The grasslands of the large dry central plateau are used for grazing sheep,
goats, and cattle. People in this region eat roasted and boiled meats. They
also raise pigs for ham and spicy sausage called chorizo. And people all
over the country eat lots of seafood from the Atlantic and the Mediterranean.
One classic Spanish dish, paella, includes sausage, mussels, lobster, or
chicken, plus red pepper, peas, tomatoes, and saffron rice. Peasants were the
first to make paella, using whatever food was available. But this dish and
others also reflect Spain’s history of traders, conquerors, and explorers who
brought a variety of food by land and by sea.
Phoenicians from the Middle East introduced grapes to Spain in about 1100B.C.
Hundreds of years later, Romans brought olives from what is now Italy. In the 8th
century A.D., Moors (Muslim Arabs and Berbers from Africa) introduced
shortgrain rice and za faran, or saffron – the spice that colors rice yellow.
And in the 1400s, 1500s, and 1600s, Spanish explorers and traders returned home
with nutmeg and cloves from the East Indies: and peppers, tomatoes, potatoes,
and chocolate from the Americas.
From High in the Mountains.[7]
Nepal is
a landlocked country in the Himalayas, the highest mountain range in the world.
Nepal has three distinct geographical zones – lowlands; hills, mountains, and
valleys; and the Great Himalayan Range – with subtropical to alpine-arctic
temperatures and wide variations in vegetation and animal life.
Most people in Nepal are farmers. They grow fruits, fruits, and other crops in
the lowlands, where temperatures are the warmest. Rice and corn grow in terraced,
or stairlike, fields in the cooler hill regions. And potatoes and barley are
the staple, or chief, crops at higher elevations, where temperatures are the
coolest.
The Nepal raise goats, cattle, and yaks for dairy products. Meat is eaten
mostly on special occasions. Religious rules affect which meats people in Nepal
eat: Hindus, who make up almost 90 percent of the population, do not eat beef,
and Muslims do not eat pork. The Buddhist religion prohibits the killing of any
animals but allows the eating of meat, so Buddhists hire butchers to slaughter animals
for food.
A typical family meal in Nepal might include daal bhat (rice with lentil
gravy) or chapati (a flatbread), steamed vegetables, and achaar (a
paste of spiced pickled fruits). About 90 percent of the Nepalese people live
in rural areas. They often lack electricity for refrigerators or for cooking,
so they rely on dried foods such as grains, lentils, and beans.
People carry traditions and foods with them when they move from one place to
another. You might recognize examples when you look at your classmates’ special
family foods or at specialty restaurants in your community.
Meals in Great Britain.[8]
The two features of life in England that possibly give visitors their worst impressions
are the English weather and English cooking.
A traditional English breakfast is a very big meal – sausages, bacon, eggs, tomatoes,
and mushrooms. People who do have a full breakfast say that it is
quite
good. The writer Somerset Maugham once gave the following advice: “If you want
to eat well in England, eat three breakfasts daily.” But nowadays it is often a
rather hurried and informal meal. Many people just have cereal with milk and
sugar, or toast with marmalade, jam, or honey. Marmalade and jam are not the
same! Marmalade is made from oranges and jam is made from other fruits. The
traditional breakfast drink is tea, which people have with cold milk. Some people
have coffee, often instant coffee, which is made with just hot water. Many
visitors to Britain find this coffee disgusting!
For many people lunch is a quite meal. In cities there are lot of sandwich
bars, where office workers can choose the kind of bread they want – brown,
white, or a roll – and then all sorts of salad and meat or fish to go in the
sandwich. Pubs often serve good, cheap food both hot and cold. School-children
can have a hot meal at school, but many just take a snack from home – a
sandwich, a drink, some fruit and perhaps some crisps. British kids eat more
sweets than any other nationality.
“Tea” means
two things. It is a drink and a meal! Some people have afternoon tea, with
sandwiches, cakes, and, of course, a cup of tea. Cream teas are popular. You
have scones (a kind of cake) with cream and jam.
The evening
meal is the main meal of the day for many people. They usually have it quite
early, between 6.00 and 8.00, and often the whole family eats together.
On Sundays many families have a traditional lunch. They have roast meat, either
beef, lamb, chicken, or pork, with potatoes, vegetables, and gravy. Gravy is a
sauce made from the meat juice.
The British like food from other countries, too, especially Italian, French, Chinese, and
Indian. The British have in fact always imported food from abroad. From the
time of the Roman invasion foreign trade was a major influence on British
cooking. Another important influence on British cooking was of course
the
weather. The good old British rain gives us rich soil and green grass, and
means that we are able to produce some of the finest varieties of meat, fruit
and vegetables, which don’t need fancy sauces or complicated recipes to
disguise their taste. People often get take-away meals – you buy the food at
the restaurant and than bring it home to eat. Eating in Britain is quite international!
British Cuisine.[9]
Some people criticize English food. They say it’s unimaginable, boring, tasteless,
it’s chips with everything and totally overcooked vegetables.
The basic ingredients, when fresh, are so full of flavour that British haven’t
had to invent sauces to disguise their natural taste. What can compare with
fresh pees or new potatoes just boiled and served with butter? Why drown spring
lamb in wine or cream and spices, when with just one or two herbs it is absolutely
delicious?
If you ask
foreigners to name some typically English dishes, they will probably say “Fish
and chips” then stop. It is disappointing, but true that, there is no tradition
in England of eating in restaurants, because the food doesn’t lend itself to
such preparations. English cooking is found at home so it is difficult to find
a good English restaurant with a reasonable prices.
In most cities in Britain you’ll find Indian, Chinese, French and Italian restaurants.
in London you’ll also find Indonesian, Mexican, Greek… Cynics will say that
this is because English have no “cuisine” themselves, but this is not quite the
true.
English breakfast.[10]
All people in the world
have breakfast, and most people eat and drink the same things for breakfast.
They may eat different things for all the other meals in the day, but at
breakfast time, most people have the same things to eat and drink – Tea or
Coffee, Bread and butter, Fruit.
Some people eat meat for breakfast. English people usually eat meat at
breakfast
time, but England is a cold country. It is bad to eat meat for breakfast in hot
country. It is bad to eat too much meat; if you eat meat for breakfast, you eat
meat three times a day; and that is bad in a hot country. It is also bad to eat
meat and drink tea at the same time, for tea makes meat hard so that the
stomach cannot deal with it
The best breakfast is Tea or Coffee, bread and Butter, fruit. That is the usual
breakfast of most people in the world.
How tea was first drunk in Britain.11
By the time tea was first introduced into this country (1660), coffee had already
been drunk for several years.
By 1750 tea had become the most popular beverage for all types and classes of
people – even though a pound of tea cost a skilled worker perhaps a third of
his weekly wage!
Tea ware.
Early tea cups had no handles, because they were originally imported from
China. Chinese cups didn’t (and still don’t) have handles.
As tea drinking grew in popularity, it led to a demand for more and more tea
ware. This resulted in the rapid growth of the English pottery and porcelain industry,
which not long after became world famous for its products.
The tea break.
Nowadays, tea drinking is no longer a proper,
formal, «social» occasion. We don't dress up to “go out to tea” anymore. But one tea ceremony is still very important
in Britain – the Tea Break! Millions of people in factories and offices look
forward to their tea breaks in the morning and afternoon Things to do.
1)
Make a display of as many
pictures, cut from magazines. As you can showing different kinds of tea pots
and tea cups.
2)
Design your own kind of tea pots
and tea cups.
American food and drink.[11]
The popular view outside
the U.S.A. that Americans survive on cheeseburgers, Cokes and French fries is
as accurate as the American popular view that the British live on tea and
fish’n’chips, the Germans only on beer, bratwurst, and sauerkraut, and the
French on red wine and garlic.
This view comes from the fact that much of what is advertised abroad as
“American food” is a very pretty flat, tasteless imitation. American beef, for
example, comes from specially grain-fed cattle, not from cows that are raised
mainly for milk production. As a result, American beef is more tender and
tasted better than what is usually offered as an “American steak” in Europe.
When sold abroad, the simple baked potato that comes hot and whole in foil
often lacks the most important element, the famous Idaho potato. This has
different texture and skin that comes from the climate and soil in Idaho.
Even sometimes as basic as barbecue sauces shows difference from many of the
types found on supermarket shelves overseas. A fine barbecue sauce from the
Southside of Chicago has its own fire and soul. The Texas have a competition
each year for the hottest barbecue sauce (the recipes are kept secret).
America has two strong advantages when it comes to food. The first is that as
the leading agriculture nation, she has always been well supplied with fresh meats,
fruits, and vegetables in great variety at relatively low prices. This is one
reason why steak or beef roast is probably the most “typical” American food; it
has always been more available. But good Southern-fried chicken also has
champions, as do hickory-smoked or sugar-cured hams, turkey, fresh lobster, and
other seafood such as crabs or clams.
In a country with widely different climates and many fruit and vegetable
growing regions, such items as fresh grapefruit, oranges, lemons, melons,
cherries, peaches, or broccoli, iceberg lettuce, avocados, and cranberries do
not have to be imported. This is one reason why fruit dishes and
salads are so
common.
Family vegetable gardens have been very popular, both as a hobby and as a way
to save money, from the days when most Americans were farmers. They also help
to keep fresh food on the table.
The second advantage America has enjoyed is that immigrants have brought with
them, and continue to bring, the traditional foods of their countries and
cultures. The variety of foods and styles is simply amazing. Whether Armenian,
Basque, Catalonian, Creole, Danish, French, German, Greek, Hungarian, Italian,
traditional Jewish, Latvian, Mexican, Vietnamese or what have you, these traditions
are now also at home in the U.S.A.
There seem to
be four trends in America at present which are connected with foods and dining.
First, there has been a notable increase in the number of reasonably priced
restaurants which offer specialty foods. These include those that specialize in
many varieties and types of pancakes, those that offer only fresh, baked
breakfast foods, and the many that are buffets or salad bars. Secondly, growing
numbers of Americans are more regularly going out to eat in restaurants. One
reason is that they are not many American women do not feel that their lives
are best spent in the kitchen. They would rather pay a professional chef and
also enjoy a good meal. At the same time, there is an increase in fine cooking
as a hobby for both men and women. For some two decades now, these have been
popular television series on all types and styles of cooking, and the
increasing popularity can easily be seen in the number of best-selling
specialty cookbooks and the number of stores that specialize in often exotic
cooking devices and spices.
A third is that as a result of nationwide health campaigns, Americans in
general are eating a much light diet. Cereals and grain foods, fruit and
vegetables, fish and salads are emphasized instead of heavy and sweet foods.
Finally, there is the international trend to “fast food” chains which sell
pizza, hamburgers, Mexican foods, chicken, salads and sandwiches,
seafoods and
various
ice creams. While many Americans and many other people resent this trend and
while, as many be expected, restaurants also dislike it, many young,
middle-aged, and old people, both rich and poor, continue to buy and eat fast
foods.
Hot Dogs.[12]
Tad Dorgan, a sports cartoonist, gave the frankfurter its nickname in 1906.
Munching on a frank at a baseball game, he concluded that it resembled a
dachshund’s body and put that whimsy into a drawing, which he captioned “Hot
dog”.
Sausages go all the way back to ancient Babylon, but the hot dog was brought to
the U.S.A. shortly before the Civil War by a real Frankfurter – Charles
Feltman, a native of Frankfurt, Germany, who opened a stand in New York and
sold grilled sausages on warmed rolls – first for a dime apiece, later, a
nickel.
The frank
appealed to busy Americans, who – as an early 19th century comment
put it – tend to live by the maxim of “gobble, gulp and go”. Nowadays Americans
consume more than 12 billion frankfurters a year.
Hamburgers.12
Modern hamburgers on a bun were first served at the St. Louis Fair in 1904, but
Americans really began eating them in quantity in the 1920s, when the White
Castle snack bar chain featured a small, square patty at a very low price.
Chopped beef, tasty and easily prepared, quickly caught on as family fare, and
today hamburger stands, drive-ins, and burger chains offer Americans their
favorite hot sandwich at every turn.
The history of the hamburger dates back to medieval Europe. A Tartar dish of
shredded raw beef seasoned with salt and onion juice was brought from Russia to
Germany by early German sailors. The lightly broiled German chopped-beef cake,
with pickles and pumpernickel on the side, was introduced to America in the
early 1800s by German immigrants in the Midwest.
Doughnuts.12
It was early Dutch settlers and the Pennsylvania Germans who introduced the
yeasty, deep-fried doughnut to America. To the Dutch it was a festive food,
eaten for breakfast on Shrove Sunday.
Legend has it that doughnut got its hole in 1847 when Hanson Gregory, a lad
later to become a sea captain, complained to his mother that her fried cakes
were raw in the center and poked hole4s in the next batch before they were
cooked.
During World War I, when the Salvation Army served them to the troops,
doughnuts really took off as popular fare. Since then, coffee and doughnuts
become a national institution. Stores sell them plain, sugared, frosted,
honey-dipped, or jam-filled.
Apple pie[13]
At its best, with a savory filling and crisp, light-brown crust, apple pie has
long been favorite on American tables.
Apples and apple seems were among the precious supplies the early colonists
brought to the New World. The first large apple orchards were planted near
Boston by William Blaxton in the 1600s. When he moved to Rhode Island in 1635,
he developed the tart Rhode Island Greening, still considered one of America’s
finest apple pies.
As the fruit became abundant, many settlers ate apple pie at every meal.
Garnished with a chunk of cheese, it was a favorite colonial breakfast dish. By
the 18th century apple pie became so popular that Yale College in
New Haven served it every night at supper for more than 100 years.
America’s love affair with apple pie has remained constant. Today’s housewives,
pressed for time, can shortcut the tradition by buying the pastry ready-made at
bakeries and supermarkets. Many variation on the good old original are
available, but the classical apple pie, irresistible when topped with a slice of rat-trap
cheese or slathered with vanilla ice cream, is still America’s favorite.
Potato chips.13
George Crumb, an American Indian who was the chef at Moon’s Lake House in
Saratoga Springs, New York, in the mid-19th century, was
irked when a
finicky
dinner guest kept sending back his French fried potatoes, complaining they were
too thick. In exasperation, Crumb shaved the potatoes into tissue-thin slice
and deep-fried them in oil. He had a dishful of crisp “Saratoga chips”
presented to the guest, who was delighted with the new treat.
Potato chips became the specialty of Moon’s Lake House and, later, America’s
crunchiest between-meal snack.
Coca-Cola.14
America’s best known soft drink was first concocted by an Atlanta pharmacist in
1886. The syrup was cooked up by John S. Pemberton from extracts of coca leaves
and the kola nut. He then organized the Pemberton Chemical Company, and
Coca-Cola syrup mixed with plain water was sold in a local drug-store for 5
cents a glass.
Sales were slow until in 1887 a prosperous Atlanta druggist, Asa G. Candler,
bought the Coca-Cola formula – then as now a carefully guarded secret – and
added carbonate water to the syrup instead of plain water.
Advertisement stressing the words “delicious” and “refreshing” and carry
coupons for free Coca-Cola added to the increase in consumption. A system of
independent local bottling companies was developed, and the flared bottle,
familiar worldwide and said to resemble the hobble skirt, was designed in 1916.
In 1919 the company was sold out for $25 million to a group headed by Ernest
Woodruff. Under his son, Robert W. Woodruff, Coca-Cola rapidly expanded its
market. By the mid-1970s more than 150 million Cokes a day were sold in country
all over the world.
Today Coca-Cola has to compete with many other soft drinks, but it is still one
of the symbols of the United States.
Kazakh traditional dishes.15
The mode of life of
people, traditional craft, interrelations. Customs and traditions are,
perhaps, well comprehended through traditional dishes. The
methods
of cooking, which the Kazakh people used were closely linked with the culture
and mode of life. The table manners of nomads, filled with so many customs,
rituals, special behavior find its place in our time. The strict nomadic life
laws have created moral and ethic norm. The whole clan and tribe shared the
joys and sorrows of life, any unexpected traveler was an honored guest. Any
steppe inhabitant knew, that he was a welcome guest and had a right to his
share. This steppe tradition was strictly observed and is still observed today
by the host. Some time later this violation merited a sort of punishment. That
explains why every host regarded the ritual of hospitality as sacred rule and
welcomed guests warmly and with all attention and kindly saw them off with good
wishes.
The main traditional dish of Kazakh is besbarmak. It is mostly served for the
guests and eaten by hands (bes barmak – means five finger). Besbarmak is
usually cooked of fat mutton and parts of smoked horse meat and horse
delicacies like kazy and shyzhyk. The meat is boiled and separately is
boiled thin paste. Boiled parts of meat are put on the paste and spiced with a
special flavoring called tuzduk. As the custom demands the host serves the meal
in special crockey – tabak. The bas-tabak, which is placed before the most
honourable guests is used to serve the mutton head, zhambas, horse meat
delicacy and other fatty parts. The esteemed guest (usually the oldest one)
cuts bit and part from the head and offers them to the other guests at the
table. The secret of distribution of parts of the meat from the head lies in
traditional wishes. When given the palate, it expresses the wish – “be wise and
eloquent”, the larynx – a gift to sing, skin of forehead – “be the first among
equals”. Meanwhile one or two dzhigits (young man), sitting next to the
esteemed guest start cutting the boiled parts of meat to pieces and the dish is
again spiced with tuzdyk. The guests are offered to help themselves to the dish.
The youth and children usually sit at sides of the table dastarkhan. They
receive meat directly
from
the elders. The custom is called asatu and symbolized the desire of the youth
to experience the long and good life the elders have experienced. When all the
meat and sorpa ( soup with large fat content) have been eaten and drank, the
most respected guest thanks the hostess on behalf of all the guests and blesses
the hosts of that house.
In our days the main features of this old ritual and table etiquette exist, are
carefully kept, followed and passes to their traditions.
Food is Symbolic.16
Throughout history, food has been used as a symbol of wealth or gratitude, or
to demonstrate position and power. In some cultures, eating lavish and exotic
meals is a sign of wealth and power, whereas eating only the basic foods is a
of sign belonging to a more common class. In some cultures, the offer of a
glass of cool, clean water is the greatest compliment or honor one can receive.
In some cultures, whenever you receive s guest, whether for business or
pleasure, you must offer them something to eat or drink: the more lavish the
offering signifies the amount of respect or honor you give that person. Diet is
not a consideration.
For centuries,
food has been a key element in religious rituals. Food was used as offering to
the gods and their high priests and priestesses. Food has been considered a
form of tithing to a church or religious sect. Certain foods such as lamp,
bread, and bitter herbs are religious symbols in some ceremonies.
The sharing of food demonstrates acceptance, friendship, family, and love. To be invited
to “break bread” with a family, in many cultures shows respect and is a sign of
friendship and acceptance. Literature is full of examples of lovers using food
to show their devotion and respect foe each other: one of the most famous being
the line from the Rubaiyal of Omar Khayyam, “ A Jug of Wine, a Loaf of
Bread – and Thou…” in the West, chocolate and sweets have long been a symbolic
exchange of affection between lovers. So, why do we eat the things we do?
First, let’s established that not everything we like to meat is all that good
for us, unfortunately. For example, there is much debate over the value of
chocolate – yes, it does have some redeeming qualities aside from just tasting
wonderful.
Food as a Fad or Cult.17
Food has often found a niche for itself in popular culture. Eating or
entertaining with certain foods has often been a fad or cult. Whichever group
you associate with or aspire to be like will dictate which fad you follow. For
example, in the late “70s and 80s in the U.S., salads were the “in” food for
the yuppie crowd (the young, upwardly-mobile group). Salad bars (restaurants
where salad is the primary food) sprang up everywhere. There were so many types
of salads, garnishes, and salad dressings that were invented, it was impossible
to keep up with them all.
Of course many people ate salads because they were on diets. Thin was “in” and
so everyone who was “in” or aspiring to be “in” wanted to lose weight.
Actually, throughout most of the ’80s and 90s there has been an obsession with
dieting. Now, however, dieting is not a politically correct word. There
are so many schemes and foods out in the stores for people to use lose weight;
there are even substances that promise if you take them you can eat all you
want and still lose weight.
Aside form diets and salads, there are the foods that people eat because their
favorite athlete, musician, or actor eats that brand or kind for food. The
cultural icons over the last several years have been exploited to promote the
sale of different foods or food substitutes. Whatever Michael Jordan, Mel
Gibson, or Oprah Winfrey drink and eat, the ardent fans, wannabes and admirers
worldwide try to eat and drink. People don’t always pay attention to how truly
nutritious something is; if the in-crowed or the cultural icon they aspire to
be like eat it, they will get it. Pop culture is a powerful force.
Food is the Staff of life.18
Regardless of how you view food, you need it to live. You need the right kinds
of food in the right amounts to have a healthy life. Your needs for different
kinds of food change as grow and mature. Everyone needs the three key nutrients
that provide the body with energy and the necessary building blocks:
carbohydrates (sugar and starch), fat, and protein. Unfortunately, in our world
today, not every one has access to all of these all the time. World hanger is a
global problem that needs to be addressed by all nations.
The right type and kind of foods the body needs to grow, develop, and stay
healthy are not known by everyone. A good, daily, balanced diet is key to a
healthy life. Do you have a balanced diet? Do you know what you eat every
day?
Why do you think you eat the foods you eat? Eating the right food everyday not
only nourishes our bodies, but it also nourishes our spirits, our creativity
and thinking, and our language and interaction with other people.
What Counts as a serving?19
The amount of food that
counts as a serving is listed. If you eat a large portion, count it as more
than one serving. For example, ½ cup of cooked pasta counts as one
serving in the bread, cereal, rice, and pasta group. If you eat 1 cup of pasta
that would be 2 servings. If you eat less than ½ cup, count it as part
of a serving.
For mixed foods, do the
best you can to decide the food groups and to estimate the servings of the main
ingredients. Pizza would count in the Bread Group (crust), the Milk Group
(cheese), and the Vegetable Group (tomato). Beef stew would count in the Meat
Group and Vegetable Group.
|
Bread, Cereal, Rice, and
Pasta Group
Bread
Hamburger roll, bagel, English muffin
Tortilla
Rice, pasta, cooked
Pain crackers, small
Breakfast cereal
Pancakes, 4-in diameter
Croissant
Doughnut
Danish
Cake, Frosted
Cookies
Pie, fruit, 2-crust
Vegetable Group
Vegetables, cooked
Vegetables, leafy, raw
Vegetables, nonleafy raw, chopped
Potatoes, scalloped
Potato salad
French fries
Fruit Group
Whole fruit: apple, orange. Banana
Fruit, raw or canned
Fruit juice, unsweetened
Avocado
Milk, yogurt, and cheese Group
Skim milk
Lowfat milk 2 %
Whole milk
Chocolate milk,
2 %
Lowfat yogurt, plain
Lowfat yogurt, fruit
|
1 slice
1
1
½ cup
3-4
1oz
2
1 large(2oz)
1medium (2oz)
1medium (2oz)
1 average slice
2 medium
1 average slice
2 medium
½ cup
1cup
½ cup
½ cup
½ cup
10
1 medium
½ cup
¾ cup
¼ whole
1 cup
1 cup
1 cup
1 cup
8 oz
8oz
|
1
2
1
1
1
1
2
2
2
2
1
1
2
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
|
Natural cheddar cheese
Processed cheese
Mozzarella, part skim
Ricotta, part skim
Cottage cheese, 4 % fat
Ice cream
Ice milk
Frozen yogurt
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group
Lean meat, poultry, fish, cooked
Ground beef, cooked
Chicken, with skin
Bologna
Dry beans and peas, cooked
Peanut butter
Nuts
Fats, oils, and Sweets
Butter, margarine
Mayonnaise
Salad dressing
Reduced calorie salad dressing
Sour cream
Sugar, jam, jelly
Cola
Fruit drink, ade
Chocolate bar
Sherbet
Fruit sorbet
Gelatin dessert
|
1 ½ oz
2 oz
1 ½ oz
½ cup
½ cup
½ cup
½ cup
½ cup
3 oz
3 oz
3 oz
2 slices (1 oz)
1 (1 oz)
2 Tbsp (1 oz)
1/3 cup (1 oz)
1 tsp
1 Tbsp
1 Tbsp
1 Tbsp
2 Tbsp
1 tsp
12 fl oz
12 fl oz
1 tsp
½ cup
1 tsp
1 tsp
1
1
1
¼
1/3
1/3
½
1
1
1
1/3
1/3
1/3
1/3
1
1
1
1
1
1
1
1
1
1
1
1
|
Plan a healthy Diet
Using the food Guide Pyramid and “What Counts as a Serving?” plan a full day’s
diet that contains the recommended number of servings for each food group. Be
sure that the meals you create are ones you would actually eat.
Food
Items How Number of Total number
Much
servings of serving
Bread Group
|
|
|
|
|
Vegetable Group
|
|
|
|
|
Fruit Group
|
|
|
|
|
Milk Group
|
|
|
|
|
Meat Group
|
|
|
|
|
|
Fats, Oils, and Sweets
|
|
|
|
|
Food Guide Pyramid.
The U.S. Department of Agriculture
Food Guide Pyramid is an outline for making daily food choices for a healthful
diet. Researchers now know that eating a healthful diet reduces the risk of
heart disease, high blood pressure, stroke, certain cancers, and the most
common type of diabetes.
The pyramid shape is related to the recommended daily amounts of food from each
of five major groups and from a sixth grouping of “extras”. Most people should
eat more servings of foods from groups closer to the base and fewer servings of
food from groups closer to the trip.
For good health you need foods from the five major food groups shown in the
Food Guide Pyramid. At the base of the Pyramid is the Bread Group, which
includes bread, cereal, rice, and paste. On the next level are the Vegetable
Group – including yellow, root, and green leafy vegetables – and the Fruit
Group. On the third level are the Milk Group – which includes milk, yogurt, and
cheese – and the Meat Group, which includes meat, poultry, fish, dry beans,
eggs, and nuts. The sixth grouping – Fats, Oils, and Sweets – is shown at the
tip of the Pyramid; these extras are grouped together because they each should
be used sparingly.
The
knowledge of this theme “Food” makes these practical and theoretical valuable
for those who wanted to grow thin or to grow fat.
Also material of this report is incased knowledge and enriched this theme. It
is the help for English teachers and students who want to know more than they
have in their books.
Bibliography
·
The magazine “Forum” volume 36
number 4 Oct-Dec 1998
·
The book “Brush your English” E.D.
Mihailova and A.Y. Romanovich, Moscow. 2001
·
The book “ 1000 English topics” V.
Kaverina and V. Boiko, Moscow, 2000
·
The book “ Happy English reader”
·
The book “American Studies” V.M.
Pavlotskei, St. Peterburg, 1997
·
The book “The USA history and the
present” L. Khalilova, 1999
·
The book “Kazakh in brief” G.H.
Molkha, Astana
·
The book “English for students”
I.A. Klapalchenko, Mpscow, 1997
·
[1] From the magazine “Forum”.
[2] From the magazine “Forum”.
[3] From the magazine “Forum”.
[4] From the magazine “Forum”.
[5] From the magazine “Forum”.
[6] From the magazine “Forum”.
[7] From the magazine “English”.
[8] From the book “Brush up your English” E. D. Mihailova and A. Y.
Romanovich
[9] From the book “100 English topics” Kaverina V. And Boiko V.
[10] From the site “www. English for everyone.ru”
11 From the book
“Happy English reader”
12 From the book “ American Studies”
Pavlotskei V. M. , St. Petersburg, 1997
[12] From the book “ The USA history and the present” L. Khalilova
[13]
From the book “The USA history and the present” L. Khalilova
14 From
the book “The USA history and the present” L. Khalilova.
15 From
the book “Kazakhstan in brief” G. H. Molkha, Astana, 2002.
16 From
the magazine “English”.
17 From
the magazine “forum”.
18 From
the book “English for students” I. A. Klepalchenko.
19 From
the magazine “Forum”