The direct impact of the food you eat is it builds your
cells.
Slide 3
Your cells build your tissues. Your tissues build your organs.
Your organ systems allow you to live your life. Do you think food
matters?
Slide 4
Warm-up Do you think food additives/chemicals added to the food
are as dangerous as smoking? Do you read the labels on the
products? Do you understand the contents/ingredients? Why are food
additives used? Why are organic foods growing popularity?
Slide 5
Food Additives Food additive is a substance added to foods to
improve its certain characteristics such as color, aroma,
consistency, taste, packaging and shelf life. Additives are not
generally considered nutritional even if they have some nutritional
value.
Slide 6
The Most Dangerous Food Additives aspartame hydrogenated
vegetable oil artificial coloring propyl gallate MSG sodium nitrite
BHA and BHT olestra and saccharin
Slide 7
Why should we be concerned about these additives? Because they
cause cancer, brain cell death, brain tumours, seizures, strokes,
headaches and heart diseases.
Slide 8
Useful vocabulary before reading nutrition/ malnutrition/poor
nutrition ingredient natural/artificial ingredients food
preservation preserve prevent food from spoiling natural
preservatives (sugar/honey/salt)
Slide 9
pure/natural use additive(s) add/addition Artificial
food/intelligence/sweetener/flavoring and coloring/gassing tricks
(to make tomatoes turn red, ripe) synthetic food dyes
Slide 10
Adulterate (make impure or of poor quality by adding other
substances) The company is accused of adulterating its products
with cheap additives. food/drink adulteration Adulterated food
Tasty/delicious/appetizing/flavorful Processed food (hot dog,
ham)
Slide 11
TARGET VOCABULARY Mold (n): the greenish substance that grows
on old food
Slide 12
Controversy(n) : argument,debate Controversy began over the use
of chemicals.
Slide 13
Fake (adj) x original=genuine
Slide 14
contaminate (v): to make a substance dirty/impure by putting
chemicals or poison in it Our water supplies are contaminated due
to chemicals from factories.
Slide 15
conglomeration (n): a group of different things that are
gathered/collected together: conglomeration of health organizations
/schools/tribes
Slide 16
ingest (v): take food or other substances into your body
Slide 17
Metabolize (v): to change food in your body into energy and new
cells
Slide 18
To be loaded with smt: to be full of smt/containing a lot of
smt snacks loaded with fat paintings loaded with cultural
significance Pose (v): cause/present a danger, problem pose a
threat/danger/risk
Slide 19
(Pesticide) residue: a substance that cannot be removed
easily/that remains after a chemical process
Slide 20
Palate (n): sense of taste It tasted very strange to my palate.
Flavor (n): taste of a food Which flavor do you want? Chocolate or
vanilla? Flavorful (adj) delicious Appetizing (adj): food that look
beautiful and makes you want to eat it: The food wasnt really
appetizing so I pretended to eat. EXTRA WORDS IN THE TEXT
Slide 21
Adulterated food: food that contains chemical substances
Regulation (n): an official rule or order Under the new
regulations, all staff has to have safety training. new regulations
on parking
Slide 22
Thorn leaf
Slide 23
Ash tree
Slide 24
Stiffen (v): to make a material stiff so it will not bend
easily I had to cut quickly before the dough stiffened.
Slide 25
tint (v) : to slightly change the color of something Her hair
is cut and tinted.
Slide 26
Grated cheese
Slide 27
Preserve (v): to store food for a long time after putting some
substances so that it will not decay In past times, people
preserved meat by drying and putting salt. Preservation (n)
Slide 28
Long haul
Slide 29
Taste bud
Slide 30
Plump tomato
Slide 31
Give off (phr.v.): to produce a smell, light, heat, a sound
etc.
Slide 32
internal (inside) (adj) x external (outside)
Slide 33
ripen (v): to become ripe The apples were ripening on the
trees.
Slide 34
Additive (n): a substance that is added to food to improve its
taste/appearance Our products are free from artificial
additives.
Slide 35
spoil (v):decay Some vegetables and fruit will spoil if you
dont keep them in your fridge.
Slide 36
Substitute (n/v):a person or thing that you use instead of the
one that you usually have, because the usual one is not available a
sugar substitute Enhance (v): improve something Good lighting will
enhance my room. Decline (v): to decrease in quantity or importance
Car sales have declined remarkably.
Slide 37
Mental retardation
Slide 38
Dizziness (n) Feeling dizzy (adj)
Slide 39
Bologna (n)
Slide 40
Seizure (n): a sudden attack or convulsion
Slide 41
Processed food
Slide 42
Focus Questions 1. what are some historical examples of food
adulteration? 2. What are some purposes of food additives? 3. what
are the three unsafe additives discussed? Describe them
briefly.
Slide 43
Skimming and scanning for details 1. Additives are put into
food to make things lighter, tastier,easier to prepare, last
longer, look more appetizing and more pleasing to the palate.
Slide 44
2. Tea was adulterated in 18th century London because it was
brought all the way from China and was very expensive. 3.
Artificial gassing tricks the tomato into turning red so that it
looks ripe, but it doesnt have the flavor of a ripe tomato.
Slide 45
4. Antioxidants are added to oil-containing foods to prevent
the oil from spoiling. Chelating agents stop food from discoloring.
Emulsifiers keep oil and water mixed together. Flavor enhancers
improve the natural flavor of foods. Tickening agents absorb some
of the water present in food and make food thicker. They also keep
oil, water and solids well mixed.