Tieng anh nganh hoa

Some nutritional losses are a result of food processing, storage and distribution, but all evidence
indicates that the development of food processing over the last generation has led to cheaper and more
abundant food supplies and, apart from isolated instances, nutritional deficiencies appear to have been
eliminated. Instead our main problem is over consumption of calories, although we can never be certain that
the majority of individuals are completely satisfying their nutritional requirements. With the growing concern
and processed foods in Europe, the U.S., and most other developed areas, this subject of nutritional changes in
food processing is becoming a matter of greater importance.
Many losses are intentional or inevitable. Major losses occur when wheat or rice is milled but this
is in response to consumer demand. Similarly, the extraction of oil from their nuts or seeds, and extraction
of sugar and the preparation of fish filets involve discarding of protective nutrients. The inevitable losses
take place in any wet process, which leaches out water-soluble nutrients.
When losses occur, they are usually in place of losses that occur in domestic cooking, not
additional such losses. Commercial preparation of frozen peas involves three minutes of blanching when
11 percent of the vitamin C was lost. When cooked for eventual consumption the product require only
three minutes cooking in place of the normal six minutes and a further 30 percent loss resulted.
In comparison, fresh peas cooked for six minutes (plus 1.1 minutes required to bring the
temperature to boiling point) resulted in the loss of 40 percent of the vitamin C. All canned and bottled
foods are already cooked, all frozen and dried foods have been blenched and are partially cooked.
It follows that domestic cooking must be included with the term processing. It is clear
those domestic preparation results in enormous losses in many homes - the evidence from institutional
cooking verifies this - but there is still no evidence of any resultant nutritional harm to those consuming
such foods...
EXERCISES
A. Read and translate into Vietnamese
nutrition, distrust, advent, labeling, legislature, texturization, staple foods, depolymerization, dietaryfiber-like
substances, abreast, devoid, predict, slip, enforce, justifiably, diet, nutrients, phytate, render,
deficiency, discarding, blanch
B. Answer the following questions
1. What are nutritional foods?
2. Name some kinds of new foods and traditional foods in Vietnam.
3. What are the kinds of fruits containing sufficient vitamin C in Vietnam?
4. What are reasons for some nutritional losses in food processing?
5. Could you say few words about food manufacture and nutritious foods?
C. Translate into English
1. Nhit và áp sut cao gây nên s phân hy (ct mch polyme) ca tinh bt, xenlulôza và protein.
2. Giá tr dinh dng b mt i mt phn do quá trình ch bin, bo qun và phân phi không tt.
3. Thc t cho thy u ti un sôi trong 6 phút làm mt khong 40% vitamin C.
4. n nu ti nhà cng b mt nhiu cht dinh dng.
UNIT 33 : JELLIES, JAMS, PRESERVES, MARMALADES AND FRUIT BUTTER
Partly as a result of the manner in which the preserving industry developed, a clear differentiation
between these products cannot always be made. Jelly is distinct from the others since it contains little or
no insoluble solids. The term "preserve" and "jam" are generally used synonymously, however, preserves
have sometimes been differentiated from jams on the basis of the size of the fruit pieces present, the
preserve containing whole fruit or large pieces whereas jams contain the crushed or disintegrated fruit.
Marmalade was originally an English product prepared from bitter varieties of oranges. American
marmalades have been variously defined as fruit preserves of pulpy or semisolid consistency, as preserves
consisting of slices of a fruit suspended in a jelly, and as a preserve made only from citrus fruits.
Confusion in the use of the term "marmalade" could be avoided if it were restricted to preserves made
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