1 / 24

Food: Why It Goes Bad and Interesting Facts About Our Diets

Learn about the effects of acidity, oxidation, and pH balance on food spoilage and nutrition. Discover how to prevent food poisoning and maintain a healthy diet in different countries. Improve your participation skills and knowledge in class discussions.

shawnhall
Download Presentation

Food: Why It Goes Bad and Interesting Facts About Our Diets

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Why does food go bad? • And….. some interesting things about what we eat.

  2. What food do people eat in different countries? What healthy fast food is there? Why does food go bad? ? ( may be there some interesting things you want to speak about)

  3. to reach the aim of the lesson and receive good marks we should: • Be attentive, emotional, active • Listen to classmates and the teacher • Ask and answer different questions • Participate in discussion.

  4. Phonetic Drills [í] [ė] [ə] [Ą] [ǽ] [t] [b]

  5. Phonetics. BettyBotta bought some butter But she said “the butter’s bitter,

  6. “to spoil - – to change sth. good to bad, unpleasant, useless, etc. / to ruin sth.

  7. Food and acidity • The acidity of food is important because it affects the taste and the rate at which microorganisms grow in the food. • 3 types of microorganisms

  8. 3 types of microorganisms • Moulds • Yeasts • Bacteria • We can prevent food poisoning by keeping dishes, surfaces and utensils clean, cool and dry

  9. Oxidation • A reaction between the natural proteins(enzymes)in the fruit and the oxygen in the air. • We can reduce this effect and stop food from turning brown by adding a natural acid, putting themin boiling water for 10 secondsto destroy the enzymes or by preserving them in a sugary solution such as syrup.

  10. Ваше здоровье зависит от pH баланса • Можете ли вы себе представить, что развитие многих болезней зависит от одной причины? Многие специалисты диетологи и фитотерапевты эту скрытую опасность теперь обозначают двумя словами: кислота и щелочь. • Высокая кислотность разрушает наиважнейшие системы в организме и он становится беззащитен перед болезнями. Сбалансированная pH-среда обеспечивает нормальное протекание метаболических процессов в организме, помогая ему бороться с заболеваниями. Здоровый организм имеет запас щелочных веществ, которые он использует в случае необходимости. • Что такое pH? • Соотношение кислоты и щелочи в каком-либо растворе называется кислотно-щелочным равновесием (КЩР), хотя физиологи считают, что более правильно называть это соотношение кислотно-щелочным состоянием. КЩР характеризуется специальным показателем pH (powerHidrogen – "сила водорода”), который показывает число водородных атомов в данном растворе. При pH равном 7,0 говорят о нейтральной среде. Чм ниже уровень pH – тем среда более кислая (от 6,9 до 0). Щелочная среда имеет высокий уровень pH (от 7,1 до 14,0). • Тело человека на 70% состоит из воды, поэтому вода – это одна из наиболее важных его составляющих. Тело человека имеет определенное кислотно-щелочное соотношение, характеризуемое pH (водородным) показателем. Значение показателя pH зависит от соотношения между положительно заряженными ионами (формирующими кислую среду) и отрицательно заряженными ионами (формирующими щелочную среду). Организм человека постоянно стремится уравновесить это соотношение, поддерживая строго определенный уровень pH. При нарушенном балансе могут возникать множество серьезных заболеваний.

  11. pH – a measurement of the level of acid or alkali in a substance. In the pH range of 0-14 a reading of below 7 shows an acid and of above 7 shows an alkali.

  12. Temperature • UHT [UHT] [ˌjuː eɪtʃ ˈtiː] [ˌjuː eɪtʃ ˈtiː] abbreviation (BrE) • * * * • abbrev • 1. Ultra-heat-treated • 2. Ultra-high temperature From UsefulEnglish dictionary. 2012.

  13. Rate: pace Spoil: rot Colonies: groups Moisture: water Utensils: tools Reaction: a process between different substances Enzymes: proteins(a substance found in food such as meat, fish, and eggs. It’s important for helping people and animals grow and be healthy) Preserving: conserving Dormant: not active

  14. Give the definition • colony, • moisture, • utensils, • enzymes, • preserve, • dormant, • acid • alkali • substance

  15. Let’s check • A group of the same type of animals, insects or plants living or growing in the same place. • Water in small drops on a surface, in the air, etc. • A type of tool that is used in the home. • A substance, produced by all living, that helps a chemical change happen or happen more quickly, without being changed itself. • To keep sth. safe or in good condition • Not active for some time. • (in chemistry)a liquid substance that can dissolve metal and may burn your skin or clothes. • A chemical substance that can burn skin when it is dissolved in water. • A solid or liquid material.

  16. Results: we can avoid getting food Poisoning!

  17. Our Projects have got acquainted with… have found out….. Due to my classmates’ projects I have remembered…… learnt……

  18. Find out more about ……. • www.HealthFitnessSite.com

  19. Reflexion What have you learnt today? What was interesting to discover? What was difficult? What activity did you enjoy most? What skills would you like to develop and improve?

More Related