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Fresh Foods and Healthy Diets

The document discusses a listening exercise about fresh foods. It provides questions for students to discuss in pairs about their views on fresh foods and examples of fresh foods. It also asks why people may choose fresh foods as part of their diet. The document then provides a listening exercise where students listen to a dialogue and select items on a grocery list or answer comprehension questions about the dialogue. It discusses foods that are healthy and unhealthy. Overall, the document provides an English learning exercise that involves listening to dialogues about fresh foods and answering related questions.

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Ayu Fatimah
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0% found this document useful (0 votes)
103 views8 pages

Fresh Foods and Healthy Diets

The document discusses a listening exercise about fresh foods. It provides questions for students to discuss in pairs about their views on fresh foods and examples of fresh foods. It also asks why people may choose fresh foods as part of their diet. The document then provides a listening exercise where students listen to a dialogue and select items on a grocery list or answer comprehension questions about the dialogue. It discusses foods that are healthy and unhealthy. Overall, the document provides an English learning exercise that involves listening to dialogues about fresh foods and answering related questions.

Uploaded by

Ayu Fatimah
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

UNIT

[Link]
FRESHFOODS
FOODS

You are going to learn topic fresh foods. Work in pairs.


 What do you think of fresh food?
 What are the examples of fresh foods?
 Why do you think people choose fresh foods as their diet?
Compare your answers with your partner’s, give reasons and examples for your
opinion.

Let’s listen!
Listening Exercise 1 (Track 7)
Review of Key Words
honey plenty
either sauce
grocery list
Instruction
Listen to the dialogue. Select the things that they have to buy.
Grocery List
a. Milk e. spaghetti sauce h. lettuce
b. Meat f. orange juice i. tomatoes
c. Bread g. Eggs j. carrots
d. Pasta

Listening Exercise 2 (Track 7)


Instruction
Listen again and select the answers to the questions.
1. plenty - of - have - we - bread
a. We have plenty of bread.
b. We have of plenty bread.
c. We plenty have of bread.

Preparation for Academic English 21


2. we - milk - have - do - any - ?
a. We do have any milk?
b. Do have we any milk?
c. Do we have any milk?
3. we - have - any - spaghetti - sauce - do - ?
a. Do we have any spaghetti sauce?
b. We do have any spaghetti sauce?
c. Do have we any spaghetti sauce?
4. else - is - there - anything - ?
a. There is anything else.
b. Is there anything else?
c. Is there else anything?
5. make - like - salad - I'd - too - a - to
a. I'd like too make a salad to
b. I'd like too make a salad to.
c. I'd like to make a salad too

Listening Exercise 3 (Track 8)


Review of Key Words
carrot Lettuce healthy food fish fast food
cabbage Salad rice vegetable
Instruction
Listen to the dialogue. Tick (✔) the correct vegetables mentioned in the dialogue.
Conversation 1

A B C D
(…….) (…….) (…….) (…….)

Preparation for Academic English 22


Conversation 2

A B C D
(…….) (…….) (…….) (…….)

Listening Exercise 4 (Track 8)


Instruction
Listen again and circle the correct statement.
Conversation 1 Conversation 2
1. A. He likes raw carrots. 1. A. She likes fast food.
B. He doesn’t like raw carrots. B. She likes healthy food.

2. A. She doesn’t like cabbage. 2. A. She likes rice and vegetables.


B. She likes cabbage. B. She likes vegetables and
fruits.
3. A. They like salad. 3. A. He doesn’t like healthy food.
B. They don’t like salad. B. He doesn’t like fast food.

Listening Exercise 5 (Track 9)


Review of Key Words
diet neurotransmitters consume carbohydrates enzymes energy
mood people body amino acids omega 3 concentration
nutrients depression gets vitamins fatty acids
brain ceritonine proteins minerals alertness
Instruction
Listen to the talk. Can the food help people avoid depression? Tick (✔) whether it
is Yes or No.

Preparation for Academic English 23


Number Food Yes No
1. Poltry
2. Fish
3. Chips
4. Eggs
5. Eggplant
6. Beans
7. Nuts
8. Grains
9. Rice
10. Vegetables

Let’s talk about it!


1. Asking about Preferences
Expressions
Informally
Are you hungry? Yes, I am.
thirsty? Not right now.
What do you feel like? Maybe a milk shake
How about a coffee/a tea/a plate of pasta? No, thanks.
More formally
Would you like something to eat/drink? Yes, please.
No, thank you.
What would you like to eat? I’d like a burger.
What would she/he like to drink? She/he would like some juice.
Would you like some water/some foods? Yes, please.
Dialogue
Jodi : Are you hungry?
Kenny :Yes, I am.
Jodi :Me too. Let’s have something to eat.
Kenny :What do you feel like?
Jodi :How about some cake and a cappuccino?
Kenny :OK.
Jodi :Let’s go to the Starlight Café. They have delicious cakes and great
cappuccino.
Kenny :That sounds good. Let’s go.

Preparation for Academic English 24


2. Speaking Activity
Practice 1
Make a mini role play. Ask a partner what he or she feels like having.
Practice 2
Work in groups. You are going out to buy lunch, dinner, or snacks for three
classmates. Ask what they want to eat and drink and write their answers below.

Name Food Drink


1. 1. 1.
2. 2.
2. 1. 1.
2. 2.
3. 1. 1.
2. 2.

Let’s read!
Reading Skill :
Identifying true and false
One way to check your understanding is to make true or false sentences. It can
help you understand details more accurately.

What's on your plate?


Imagine dividing your plate into four sections. One
section is for fruits, one for vegetables, one for
grains, and one for protein. Imagine that the grain
and vegetable sections of the plate are a little larger
than the other two sections. Imagine a glass of milk
or side with a dairy product with your meal, and
your healthy plate is complete. This is what a
healthy meal looks like according to the
recommendations of the United States Department
of Agriculture's (USDA) ChooseMyPlate program.

Preparation for Academic English 25


Adults should eat 2 cups of fruits and 2 1/2 cups of vegetables total every day.
According to the USDA, we should eat more red, orange, and dark green
vegetables like tomatoes, carrots, and broccoli.
We should eat six ounces of grains every day. One ounce is one slice of bread or
1/2 cup of rice, pasta, or cereal. At least half of your grains should be whole.
We should eat three cups of dairy products every day. These can be milk, cheese,
yogurt, or any other dairy product. Choose low-fat or non-fat dairy products when
possible.
Adults should also eat 5 1/2 ounces of protein every day. Protein sources include
meat, seafood, nuts, beans, and eggs. Try to eat fish or some other seafood at least
twice a week.
Include these categories of foods in the recommended amounts in your meals and
you'll soon be much healthier.
A. Answer the questions.
1. What does a healthy meals look like according to the recommendations of
the United States Department of Agriculture’s (USDA)?
2. How many cups of fruits and vegetables should adult eat every day?
3. What is the main idea in paragraph 3?
B. Answer the questions with "True" or "False".
1. ( True / False ) According to the USDA, we should eat more vegetables than
fruits.
2. (True / False ) We should eat two cups of dairy products every day.
3. (True / False) We should eat more red, orange, and dark green vegetables.
4. (True / False) We should eat fish at least 5 days a week.
5. (True / False) Broccoli, an apple, fish, rice, and a glass of milk would be a
healthy meal according to the USDA recommendations.
6. (True / False) We can eat as much as of dairy products every day.
7. (True / False) Adults try to eat fish or some other seafood at least twice a
week

Preparation for Academic English 26


B. Match the word with its definition.
1. recommendation a. n. hard seed of food plants such as wheat and rice
2. ounce b. n. ( kinds of ) white or yellow, substance, oily or
greasy, found in animal bodies
3. slice c. n. place from which something comes or is got
4. grains d. n. (part of a) building where milk is kept and milk
products are made
5. fat e. n. speak in
6. source f. n. flat piece cut of something
7. dairy g. vt. think of
8. imagine h. n. unit of weight

Let’s discuss!
IMPERATIVE
(Instruction, Suggestion and Prohibition)
The imperative form is the base form of the verb. It is a second-person
form. When I say Come in, I mean that you should come in. The negative is do
not/don't + base form, and for emphasis we use do + base form. The basic use of
the imperative is to give instruction, advice, and to prohibit someone.
Positive: Come in.
Read the instructions carefully.
Negative: Do not remove this book from the library.
Don't make so much fuss.

Let's take another look:


Preheat the oven. (Instruction)
Use oil in the pan. (Instruction)
Don't eat all the cookies. (Prohibition)
Stop feeding the dog from the table. (Prohibition)
Choose the Irish wolfhound, not the German shepherd. (Advice)
Wear your gold necklace with that dress. (Advice)

Preparation for Academic English 27


Exercise

Read what you must or must not do at school. Make imperatives. Then
indicate the sentence.
Example:
You must do your homework. - Do your homework!
1. You must listen to your teachers.
2. You must not be noisy.
3. You must not cheat.
4. You must sit at your desk.
5. You must not be late.
6. You must write tests.
7. You must not bully your classmates.
8. You must pay attention.

Let’s write!
Write a paragraph of 80-100 words about your daily diets.

Preparation for Academic English 28

Common questions

Powered by AI

People often prefer fresh foods due to their higher nutritional value and absence of preservatives or added chemicals, which can lead to healthier living. Fresh foods like vegetables and fruits contain essential vitamins and minerals that promote well-being and can prevent health issues like depression by supporting neurotransmitter function .

Role play exercises promote understanding of dietary preferences by engaging participants in realistic conversations about food choices, enhancing empathy and the ability to inquire about and respect others' choices. This activity also develops communication skills, particularly in expressing preferences and negotiating dietary decisions in a social context .

The USDA's ChooseMyPlate program advises structuring a healthy meal into four sections: fruits, vegetables, grains, and protein. The grain and vegetable sections should be slightly larger than fruits and proteins. Adding a dairy product like milk completes the meal, emphasizing the importance of balance and variety .

The main challenge involves balancing convenience, cost, and personal taste with the USDA guidelines, which may not always align with individuals' lifestyles or preferences. However, the benefits include promoting overall health by ensuring diverse and balanced nutrient intake, potentially reducing the risk of chronic diseases .

Proteins provide amino acids that are precursors to neurotransmitters like serotonin, affecting mood and emotional well-being. Carbohydrates increase the availability of tryptophan, enhancing serotonin synthesis. Omega-3 fatty acids are integral to brain health, influencing membrane fluidity and neuroplasticity, thus improving mood and cognitive performance .

Choosing low-fat or non-fat dairy products can reduce the intake of saturated fats, thus lowering the risk for heart disease and aiding in weight management. These options still provide essential nutrients like calcium and vitamin D, which are important for bone health .

Using imperatives in dietary education emphasizes clear and direct guidance, which can motivate action and adherence to healthy behaviors. This method supports creating straightforward instructions, making it easier for individuals to understand and implement recommended dietary practices effectively .

Red, orange, and dark green vegetables are rich in vital nutrients and antioxidants such as vitamins A and C, and phytonutrients, which are key for immune support and reducing inflammation. These nutrients contribute to long-term health benefits, including cancer risk reduction and overall chronic disease prevention .

Varying protein sources ensures a diverse intake of essential amino acids necessary for body repair and maintenance. Including seafood twice a week is recommended due to its high content of omega-3 fatty acids, which support heart and brain health, and provide vital nutrients not as prevalent in other protein sources .

True or false exercises help reinforce accurate understanding by prompting learners to critically analyze statements against the provided dietary guidelines. This method encourages retention and recall of factual information and improves the ability to differentiate between accurate and misleading nutritional claims .

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