Lesson 4 nutritional value of meat

1.Read and memorize the following words:

quality ['kwɒ lə tı ] якість

e.g. The eating quality of meat is determined by the proportions of connective tissue and muscle fibres.

quantity ['kwɒ ntə tı ] кількість

e.g. Vegetables supply great quantities of nutrients and are also an important source of dietary fibre.

texture ['tekstʃ ə ] структура

e.g. Granulated honey has the texture of a soft butter.

nutritional [nju: 'trɪ ʃ ə nl] поживний

e.g. Nutritional problems are of great importance and interest at present.

value ['væ lju: ] цінність

e.g. Food must be chosen according to its energy value.

content ['kɒ ntə nt] вміст

e.g. The fat content of many foods, especially meat, varies greatly.

to digest [d(a)ı 'ʤ est] перетравлювати, засвоювати (про їжу)

e.g. Foods rich in fat are digested comparatively slow.

2.Match the words with their definitions.

3.Read the following words. Remember the pronunciation.

Potassium [pə 'tæ sjə m] калій, magnesium [mæ g'ni: zı ə m] магній, sodium ['sə ʊ djə m] натрій, zinc [ziŋ k] цинк, thiamin ['θ aɪ ə mı n] тіамін, вітамін B₁, folic acid ['fə ʊ lı k'æ sı d] фолієва кислота, riboflavin [ˌ raı bə ʊ 'flæ vı n] рибофлавін, вітамін B_2.

4.Read and translate the following text.

The quality of fresh meat can be judged by colour, marbling, firmness and texture. High-quality fresh meat has bright colour, slight marbling, firm structure, and fine texture. The nutritional value of meat comes from its proteins, vitamins, minerals, and fats. Although nutritionists no longer advice meat at every meal, meat is a good source of calories, proteins, fats and carbohydrates. Its major contribution to the diet, however, is a high quality and quantity of protein and a supply of fatty acids, B-complex vitamins, and minerals, including iron, potassium, phosphorus, magnesium, sodium and zinc.

Meat proteins are largely those of the muscle and connective tissues. Raw muscle contains approximately 18 to 22 percent protein. Generally, meats with more fat have less protein. In addition to its protein content, meat provides a high-quality, digestible protein; at least 97 percent of the protein is digested. A 100-gram serving of cooked meat provides about 45 to 55 percent of the recommended daily allowance of protein for humans. Variety meats are excellent sources of vitamins and are more economical than most popular retail cuts. Pork, bacon and ham are in particular rich in thiamin. Liver and kidneys are also rich in vitamin A, folic acid, iron, riboflavin and B-vitamins. Sweetbreads and tripe are useful and easily digestible sources of animal protein. Tripe also contains more calcium than other meats.

The nutritional value of meat is also influenced by fat content. The content depends on the animal type, how much the animal is fattened prior to slaughter, the amount of fat trimmed during processing, the amount of fat used in processed meats, and the method of cooking. Generally described as a saturated fat, meat fat is actually a mixture of both saturated and unsaturated fatty acids.

5.Answer the questions.

1.What can the quality of meat be judged by?

2.Do nutritionist advice meat at every meal?

3.What is the major contribution of meat to the diet?

4.How much protein does raw muscle contain?

5.What vitamins do various meats contain?

6.What does fat content depend on?

6.Find in the text the derivatives from the following words: nutrient, to digest, to process, fat. Define what parts of speech they are. Read and translate sentences with them.

7.Complete the following statements.

1.The quality of meat is defined by.......

2.The nutritional value of meat comes from.......

3.Meat is a good source of.......

4.At least 97 percent of the protein in meat is.......

5.Pork, bacon and ham are rich in.......

6.Fat content of meat depends on.......

7.Meat fat is a mixture of.......

8.Translate the following information and say what lean means nowadays.

Meat is a palatable source of energy and protein, supplying required amino acids that are only partly available from cereal grains. Changes in cattle and swine breeding, grading and the trimming of carcasses have reduced the fat content of beef and pork. For example today's beef is 50 % leaner and 34% lower in calories than it was 15 years ago. What does lean mean? To qualify as a lean cut, beef must be less than 10 percent fat. Very lean is under 5 percent fat.

9.Speak on the nutritional value of meat.