Slide 1

WHATS REALLY ON YOUR PLATE?

Slide 2

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.

Slide 46

The End