课文听力文本 Unit 8 Eating the Right Things.doc

Unit 8 Eating the Right Things Part I Getting ready Exercise B. Keys: Bread: Carbohydrates Meat: Protein Carrots: Va Liver: Va, Fe Milk: Ca Dates: Fe Cheese: Protein Rose-hips: Va Molasses: Fe Sugar: Carbohydrates Butter: Fat Potatoes: Carbohydrates Lentils: Fe Fruit: Vc Tapescript: The primary consideration in achieving a balanced diet is not how much or how little we eat, but what we eat. Basically we need carbohydrates, protein, fat, vitamins and minerals, together with regular but not excessive exercise. Carbohydrates are found in foods such as bread, potatoes and sugar. They are excellent energy producers, but if eaten to excess may be largely converted to fat and a reduction in the amount of carbohydrates or starchy foods is one of the obvious ways to reduce weight, since most of us eat too much of them anyway. Protein, found in meat and cheese, is used for tissue building and in the developed countries most people eat about 110 g daily, which is a good deal more than the recommended minimum of 70 g a day. This is the material most needed for growth. Animal fats, e.g. butter, are also good sources of energy, but are sometimes held to cause increased cholesterol levels in the blood (which may lead to fatty deposits in the arteries) and are therefore best avoided by people suffering from certain forms of heart disease, the vegetable fats being recommended as a substitute. Vitamins are another essential requirement for health. There are about forty known vitamins, but the most generally referred to are A, B, C, D and E. Deficiency of vitamin A, found in carrots, rose-hips, liver, etc., is alleged to affect the vision and the skin and reduce resistance to infection. Vitamin C, present in nearly all fruit, particularly oranges and other citrus fruit, has come to be regarded as particularly effective in the prevention of colds and low energy states and claims have recently been put forward regarding the efficacy of large doses of Vitamin C in the treatment