tailieunhanh - Curriculum English for Nutrition and Food Siences: Part 2

Curriculum "English for Nutrition and Food Siences: Part 2" continue to introduce to you the information, knowledge:  Unit 6 - Human Diet, Unit 7 - Food Poisoning, Unit 8 - Organic Food , Unit 9 - Genetically Modified Food , Unit 10 - Food Industry. Invite you to refer to capture the details of the curriculum. | HUMAN DIET 35 6 HUMAN DIET READING COMPREHENSION Because the human diet is typically diverse human beings are classified as omnivores rather than as herbivores plant eaters or carnivores meat eaters . Certain groups of people do derive most of their food from animal sources while other people practice vegetarianism. By far the 5 majority of humankind however eats a wide range of foods of both animal and vegetable origin. Prehistoric humans were hunter-gatherers who fed on animals insects berries roots and leaves. The range of dietary choices was extended when humans learned how to use fire for cooking and when they developed weapons for hunting and trapping 10 larger game most importantly they eventually learned how to rear animals for their own use and how to cultivate crops. Today some isolated groups are still hunter-gatherers but most human diets derive from agriculture and animal husbandry. Asian-style noodles SlAJ ÍẨM ad die ndandai V n 36 ENGLISH FOR NUTRITION AND FOOD SCIENCES Italian-style pasta 15 20 25 30 35 40 45 Social factors and cultural practices in most countries have a great influence on what people eat on how they prepare food on their feeding practices and on the foods they prefer. Throughout history different societies have exhibited great variations in diet. But during the 20th century greatly increased world trade and improved communications have resulted in major changes in the variety of foods eaten in many countries. Asian cuisines have become popular in Europe and North America and Western fast foods are increasingly available in developing countries. In general the staple food in most countries has not changed. Throughout history as long as the food supply was sufficient the traditional diets of most cultures have provided all the essential nutrients. These are divided into macronutrients carbohydrates fats proteins and micronutrients vitamins and minerals . In general humans obtain most of their food energy from carbohydrates perhaps 65