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UNIVERSIDAD NACIONAL DE ENTRE RÍOS

Facultad de Bromatología

Licenciatura en Nutrición

Inglés Técnico
Nivel 1
2018

Competencias Nivel I:
Reconocer la tipología textual y macroestructura (tipo de texto y tema).
Identificar estructuras sintácticas simples.
Lograr destreza en el manejo del diccionario.

Inglés Técnico Nivel I 2018 por Carolina Clerici se


Profesora Carolina Clerici distribuye bajo una Licencia Creative Commons
clericicarolina@hotmail.com Atribución-NoComercial-CompartirIgual 4.0 Internacional.
Licenciatura en Nutrición 2
Inglés Técnico – Nivel 1 – 2018

Lectura exploratoria sin diccionario. El uso del paratexto.

TP1A
a. Observa la imagen.
¿Qué información esperas encontrar en el texto?

b. Traduce el título.
¿En qué te ayuda? ¿Qué más puedes saber sobre el texto?
¿Con qué asignatura puedes relacionarlo?

Pass me the Bugs, please!


Many people, though apparently not all, would find the prospect of curing ailments by eating insects
to be less than appetizing. Nevertheless, according to Asiaweek magazine, the idea is nothing new.
In Singapore the Imperial Herbal Restaurant serves up dishes with ingredients such as ants and
scorpions, both reputed to be not only nutritious but also healing. The restaurant’s proprietress,
Mrs. Tee Eng Wang-Lee, says that ants are good for rheumatism, while scorpion’s poison is said to
ease the nerves and relieve migraine headaches. Other bug drugs include dried grubs to relieve pain;
cicada larvae to fight gas, cold sores, and measles; and dried hornets’ nest to kill parasites. How do
these creatures taste? Ants have a tangy, vinegarlike taste, and scorpions are chewy. Mrs. Wang-
Lee points out: “It’s an acquitted taste.”

Estrategia del vistazo: observamos las palabras que se repiten, las que se parecen al español, los
indicadores tipográficos y los elementos paratextuales. Le damos una mirada al texto sin tratar de
leerlo palabra por palabra. Este vistazo nos ayudará a extraer una idea general del texto, una
primera impresión

c. Responde las siguientes preguntas (intenta responder sin diccionario)


1. ¿En qué revista se publicó este artículo?
2. ¿En qué ciudad está el restaurante ‘Imperial Herb Restaurant’?
3. ¿Qué ingredientes especiales sirve en sus platos?
4. ¿Qué propiedades tienen esos ingredientes?
5. ¿Quién es la propietaria de ese restaurante?

d. Ahora responde si las siguientes frases son verdaderas o falsas


1. Los escorpiones y las hormigas son nutritivos y curativos
2. Las hormigas son buenas para el dolor de cabeza.
3. Los escorpiones son buenos para el reumatismo.
4. Algunos insectos también sirven para curar parásitos.
5. Las hormigas tienen gusto a vinagre.

e. Lee el apartado ‘Caso genitivo’ del anexo. Luego, traduce las siguientes frases.
- the prospect of curing ailments
- the restaurant’s proprietress
- scorpion’s poison
- dried hornets’ nest

f. Resume el contenido del texto en dos o tres renglones.

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Licenciatura en Nutrición 3
Inglés Técnico – Nivel 1 – 2018

TP1B

a. Observa la imagen.
¿Qué información esperas encontrar en el texto?

b. Traduce el título.
¿En qué te ayuda? ¿Qué más puedes saber sobre el texto? ¿Con
qué asignatura puedes relacionarlo?

Breast-feeding cuts illnesses


“Breast-fed babies are less prone to ear infections and diarrhea, according to a study of more than
1,700 babies aged 2 through 7 months,” states Parents magazine. “Researchers at the Centers for
Disease Control and Prevention found that a baby who is exclusively formula-fed is nearly twice as
likely to develop one of these conditions as a baby who is exclusively breast-fed.” While doctors
have long felt that breast milk protects against infection because it passes on the mother’s
protective antibodies, the study shows that the benefits are significant. Says Laurence Grummer-
Strawn, an author of the study: “It’s safe to say that the more breast milk an infant receives in the
first six months, the better.”

c. Responde las siguientes preguntas (intenta responder sin diccionario)

1. ¿Cuántos bebés fueron estudiados?


2. ¿Qué edad tenían?
3. ¿Qué revista publicó estos resultados
4. ¿Por qué la lactancia protege contra infecciones?
5. ¿Qué autor del estudio es mencionado en el texto?

d. Ahora responde si las siguientes frases son verdaderas o falsas

1. La lactancia puede provocar infecciones y diarrea.


2. El estudio fue realizado hace 7 meses.
3. Este estudio reveló que los beneficios de la lactancia son insignificantes.
4. Laurence Grummer-Strawn recomienda que el bebé reciba la mayor cantidad de leche
materna posible.
5. El período de lactancia debería extenderse hasta los 6 meses de vida.

e. Lee el apartado ‘Caso genitivo’ del Manual de Lectura y Comprensión de Textos en Inglés.
Luego, traduce las siguientes frases.

1. a study of more than 1,700 babies


2. one of these conditions
3. the mother’s protective antibodies
4. an author of the study

f. Resume el contenido del texto en dos o tres renglones.

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Licenciatura en Nutrición 4
Inglés Técnico – Nivel 1 – 2018

Afijos
Terminación –s
Las palabras terminadas en –s pueden ser: Muchas palabras terminadas en
a. sustantivo plural –ing se pueden traducir como
b. verbo en tercera persona
gerundio (terminación –ando, -
c. palabra base terminada en -s
endo en español), como
Terminación –ing infinitivo y en muchos casos la
Las palabras terminadas en –ing pueden indicar diferentes traducción debe ser adaptada
funciones gramaticales y pueden ser traducidas de diferente según el significado en la
manera. En general puede ser oración y dependiendo de la
a. sustantivo disponibilidad de sinónimos en
b. adjetivo español. En algunos casos es
c. parte de un verbo compuesto necesario realizar verdaderas
d. palabra base terminada en -ing transformaciones!!!
Terminación –ed
Busca en el ejercicio anterior las palabras terminadas en –ed. Indica qué tipo de función cumplen y como se
traduce:
a. verbo en pasado (pretérito)
b. adjetivo derivado de un verbo
c. la palabra base se escribe con –ed

TP2A
a. Lea el siguiente texto. Analice las palabras terminadas en –s, -ed o –ing. ¿Cómo se traducen?

“Epidemic of Obesity”
“A growing epidemia of obesity is threatening the health of millions worldwide,” reports The Journal of the
American Medical Association, citing a warning issued by the World Health Organization. “Nutrition and
health experts from 25 countries said the prevalence of obesity in adults is up to 25% in some countries in
western Europe and the Americas. The figure rises to 40% for women in eastern Europe and Mediterranean
countries and in black women in the United States. Melanesia, Micronesia and Polynesia have the highest
obesity prevalence – up to 70% in some areas.” The experts warned that unless trends shift toward diets
lower in fat and toward more active life-styles, many countries will face overwhelming numbers of people
with coronary heart disease, respiratory problems, stroke, gallbladder disease, cancer, diabetes mellitus, and
musculoskeletal problems. “Obesity ‘should be regarded as one of the
greatest neglected public health problems of our time, with an impact on
health [that] may well prove to be as great as that of smoking,’ the experts
said.”

b. Analice los afijos en las siguientes palabras. ¿Qué función


gramatical cumplen? ¿Cómo se traducen?
- Obesity – medical – association – health – prevalence – highest –
lower

c. Resume el contenido del texto en dos o tres renglones.

Carolina Clerici Este material se utiliza con fines exclusivamente académicos y didácticos
Licenciatura en Nutrición 5
Inglés Técnico – Nivel 1 – 2018

TP2B
a. Une cada término con su definición. Luego, analiza las palabras terminadas en –s, -ed o –
ing. ¿Cómo se traducen?

1. They are small structures (organelles) situated in the cytoplasm of most


Cytoplasm animal and plant cells. They furnish the necessary energy for the
functioning of the cell. The number of these organelles in a cell (from
several to tens of thousands of units) depends on the intensity of its
Krebs cycle. AKA: activity: a muscle cell, for example, contains a very large number.
citric acid cycle.
2. A coined word, crossing the words nutritional and pharmaceutical and
generally coming to mean any nutritional supplement designed for any
Mitochondria. specific clinical purpose(s). They are sold on the market as foods for general
“Power plants” of consumption (or “health foods”) to be used as “supplements” to nutrition
the cell. (diet).

3. A series of chemical reactions involved in aerobic respiration that occurs


Nutriceutical. naturally in animals.

4. The material between the nuclear and all membranes; includes fluid
(cytosol) organelles, and various membranes.

b. Observa el diagrama. Busca las palabras en el diccionario e intenta completar las oraciones
a continuación:
1 ____________
conduct blood back to the heart
2 ____________
conduct impulses from the brain
3 ____________
conduct blood away from the heart
4 ____________
stores glycogen
5 ____________
are used for breathing – oxygenate the blood
6 ____________
is used for smelling
7 ____________
are used for hearing
8 ____________
is used for eating and speaking
9 ____________
are used for seeing
10 ____________
controls the nervous system
11 ____________
pumps the blood round the body
12 ____________
digest protein
13 ____________
support the body

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Licenciatura en Nutrición 6
Inglés Técnico – Nivel 1 – 2018

La función gramatical

TP3A

Ciertos términos cumplen más de una función gramatical y en este caso es importante conocer esa
función antes de ir al diccionario. Además, deberemos elegir la traducción más apropiada al
contexto.

a. Lee el siguiente texto y observa las palabras subrayadas ¿Qué función cumplen en el texto?
¿Cuál es la traducción más apropiada?

The human body


The human body is made up of a number of different systems. Each system has a separate function, but
some work together. One system is the skeleton, which serves to support the body and protect the internal
organs. The respiratory system enables us to breathe and take oxygen into the blood, which moves around
the body by means of the circulatory system. The digestive system enables us to take in food needed for
growth. Waste matter is ejected from the body by means of the urinary system.
The endocrine system consists of various glands, such as the thyroid, sex and adrenal glands. The function
of these glands is to secrete chemicals, known as hormones, into the blood. These hormones control various
processes in the body, such as growth, sexual activities and digestion. The nervous system controls the other
systems and enables the human beings to think.
Each system is made up of organs. The lungs, for example, are part of the respiratory system. The heart
is an organ in the circulatory system. The liver functions as part of the digestive system and other systems.
Every organ is composed of several kinds of tissue. Epithelial tissue, which includes the skin, forms a
covering over organs. Connective tissue supports and holds together parts of the body and includes bone
and cartilage. Other types of tissue include nerve tissue and blood tissue.
All tissue consists of cells. These are so small that they are measured in thousandths of a millimetre and
can only be seen with a microscope. Each cell is covered with a thin membrane which surrounds a nucleus,
and a jelly-like substance, called cytoplasm. This in turn contains particles, each with its own special function.

Palabra Opción A Opción B Opción C


1. separate - separar - separada - separarse
2. work - trabajo - obra - trabajan
3. support - soporte - apoyo - sostener
4. means - medio - significa - quiere
5. needed - necesitó - necesitado - necesario
6. matter - material - problema - importa
7. control - controlan - control - mando
8. functions - funciones - funcionamiento - funciona
9. composed - compuesto - sereno - compuso
10. kinds - tipos - amables - estilos
11. forms - formas - se forma - forma
12. cells - celdas - células - celulares
13. so - por lo tanto - tan - así
14. can - pueden - bidón - sabe
15. own - propia - poseer - solo

b. Resume el contenido del texto en dos o tres renglones.

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Licenciatura en Nutrición 7
Inglés Técnico – Nivel 1 – 2018

TP3B

a. Lee el siguiente texto y observa las palabras subrayadas ¿Qué función cumplen en el texto?
¿Cuál es la traducción más apropiada?

Baby-feeding dilemma
“For two decades, doctors and public health agencies have offered uniform advice to new mothers
in poorer countries: Breast-feed your babies to protect their health,” says The New York Times. “But
now, the AIDS pandemic is upsetting the simple equation. Studies are showing that mothers infected
with the AIDS virus can transmit it through breast milk at significant rates. The United Nations
recently estimated that one-third of all infants with HIV got the virus through their mothers’ milk.”
The alternative is an infant formula, but that has its own problems. In many nations mothers have
lacked the means to afford the formula or to sterilize bottles and do not have access to clean water.
As a result, babies suffer from diarrhea and dehydration as well as from respiratory and
gastrointestinal disease. Poor families water down the product, resulting in malnutrition of babies.
Health officials are now struggling to balance both issues. Worldwide, there are over 1,000 new
cases of HIV infection among infants and children each day.

Palabra Opción A Opción B Opción C


16. for - por - para - con
17. have - tienen - han - toman
18. can - lata - pueden - saben
19. has - tiene - ha - toma
20. means - humildes - malos - medios
21. bottles - botellas - mamaderas - frascos
22. clean - limpia - limpiar - clara
23. balance - equilibrar - equilibrio - equilibrado
24. issues - asuntos - ediciones - impresiones
25. cases - casos - valijas - cajas

b. Observa las siguientes frases extraídas del texto. ¿Cómo puedes traducirlas?
o uniform advice
o the AIDS pandemic
o at significant rates
o an infant formula
o have lacked the means
o as well as
o water down the product
o worldwide
o there are
o each day

c. Resume el contenido del texto en dos o tres renglones.

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Licenciatura en Nutrición 8
Inglés Técnico – Nivel 1 – 2018

Bloque nominal: estructura y acompañantes


TP4A

Our Global Food Dish


Have you ever wondered how much the world’s population eats every day? The Greek newspaper To
Vima reported some startling statistics about daily consumption. Worldwide, two billion eggs are
produced and consumed! The world devours 1.6 million tons of corn. Potatoes are also popular, 727,000
tons of them! Rice is the basic staple of a large portion of earth’s population, with 1,5 million tons
produced daily. Of this, 365,000 tons are consumed by the Chinese. The 7,000 tons of brewed tea leaves
fill about three billion cups. The privileged of the world enjoy 2.7 tons of caviar. The average adult in the
Western world takes in 4,000 calories a day – compared with 2,500 calories recommended – while in
Africa the average is only 1,800.

a. Busca en el texto frases nominales que significan lo siguiente:


1. nuestro plato de comida global
2. la población mundial
3. algunas estadísticas alarmantes
4. consumo diario
5. dos mil millones de huevos
6. el producto básico
7. una gran porción
8. infusión de hojas de té
9. los privilegiados del mundo
10. el adulto promedio
b. Responde:
¿Qué cambios se observan en las traducciones? ¿Qué sucede con los masculinos y femeninos? ¿Qué
sucede con plurales y singulares? ¿Qué palabras se omiten o se agregan al traducir?
c. Resume el contenido del texto en dos o tres renglones.

d. Lee el siguiente texto y resume su contenido en una o dos oraciones. ¿Con qué asignatura lo
relacionas?
e. Traduce las frases subrayadas.
f. Resume el contenido del texto en dos o tres renglones.

Origins and evolution of the Western diet: health implications for the 21st century
Loren Cordain, S Boyd Eaton, Anthony Sebastian, Neil Mann, Staffan Lindeberg, Bruce A Watkins, James H O’Keefe and Janette Brand-Miller

ABSTRACT
There is growing awareness that the profound changes in the environment (eg, in diet and other lifestyle
conditions) that began with the introduction of agriculture and animal husbandry 10000 y ago occurred
too recently on an evolutionary time scale for the human genome to adjust. In conjunction with this
discordance between our ancient, genetically determined biology and the nutritional, cultural, and activity
patterns of contemporary Western populations, many of the so-called diseases of civilization have emerged.
In particular, food staples and food-processing procedures introduced during the Neolithic and Industrial
Periods have fundamentally altered 7 crucial nutritional characteristics of ancestral hominin diets: 1)
glycemic load, 2) fatty acid composition, 3) macronutrient composition, 4) micronutrient density, 5) acid-
base balance, 6) sodium-potassium ratio, and 7) fiber content. The evolutionary collision of our ancient
genome with the nutritional qualities of recently introduced foods may underlie many of the chronic
diseases of Western civilization.
Key Words: Westernized diets • chronic disease • processed foods • genetic discordance • hunter-gatherers • human evolution

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Licenciatura en Nutrición 9
Inglés Técnico – Nivel 1 – 2018

TP4B

a. Observa las imágenes e intenta unir cada una de ellas a un fragmento del texto. coloca
el número de la imagen en el casillero correspondiente. Luego, extrae del texto el
nombre de lo que se observa en la imagen.

1 2 3

5
4
6

7 8 9

12
10 11

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Keeping quality when making food in the classroom1


If you want to cook and present food products that look, measure and weigh roughly the
same each time, there is a range of small scale equipment that can help you to keep the quality
you need.
Ingredients in recipes must be weighed accurately to get the results you expect. Electronic
scales can weigh small amounts of ingredients from 5 grams in weight.
Measuring spoons help with the accurate measurement of ingredients such as spices and
salt.
If products are cooked in the oven, you need to be sure that the oven is working at the
correct temperature and the products are cooked for the same amount of time. An oven
thermometer and digital timer can help you to check these details.
Small gadgets such as meatballers can help make products the same size.
Hexagonal scone cutters can cut a whole sheet of biscuits or scones in one go without any
waste. In industry, large cutting machinery is used for this process.
Muffin pans are deep enough to hold the soft muffin mixture, and the paper cases help to
prevent the baked muffins from sitcking to the pan.
A non-stick heavy-duty fluted loaf pan helps to make sponge cakes and breads which are
the same size and shape.
For many years, shortbread has been pressed into special shortbread moulds with patterns
and divisions to make the shortbread easy to share into portions.
This apple segmenter is similar to one used in the mass preparation of apples by the catering
and airline industries. The apple segments are cut to exactly the same size and shape each time.
In industry, large scale equipment is used to make food products such as icecream and
yoghurt. You can get an idea of small scale production by trying machines such as the yoghurt
maker, the icecreamer and the popcorn maker.

b. Busque en el texto frases nominales que significan lo siguiente:

1. productos alimenticios
2. balanzas electrónicas
3. pequeñas cantidades de ingredientes
4. cucharas medidoras
5. la medida adecuada de ingredientes
6. la misma cantidad de tiempo
7. preparación en masa
8. el mismo tamaño y forma ¿Cómo se puede traducir la
expresión “paper cases”?
9. producción en pequeña escala
10. yogurtera

c. Responde:
¿Qué cambios se observan en las traducciones? ¿Qué sucede con los masculinos y femeninos?
¿Qué sucede con plurales y singulares? ¿Qué palabras se omiten o se agregan al traducir?

d. Resume el contenido del texto en dos o tres renglones.

1
Fuente: Ridgwell, J. y Winson, A. (2001). GCSE Food Technology for OCR.

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Licenciatura en Nutrición 11
Inglés Técnico – Nivel 1 – 2018

Formación de palabras: composición y derivación

TP5A

More calcium needed

“Because of their bone growth, young people have an increased need of calcium,” warns the
German newsletter Gesundheit in Wort und Bild (Health in Word and Picture). The recommended
daily intake is 1,200 milligrams, but only 56 percent of the young women and 75 percent of the
young men in Germany between 15 and 19 years of age reach that level. “Throughout Europe the
calcium supply for young girls is inadequate,” says Mary Fraser, of the European Foundation for
Osteoporosis. Though remaining unnoticed for a long time, such deficiency may lay the foundation
for osteoporosis in later life. “Calcium-rich food items are cheese, milk, yogurt, sesame seeds,
amaranth seeds, soybeans, green vegetables, nuts, and fish,” the article says.

a. Analiza los términos compuestos que aparecen subrayados en el texto. ¿Están en el


diccionario? ¿Cómo se traducen?

b. Analiza los siguientes términos. Identifica si tienen prefijo, sufijo o flexión. Identifica
qué función gramatical cumplen y tradúcelas.

1. needed
2. growth
3. increased
4. warns
5. Health
6. recommended
7. daily
8. milligrams
9. women
10. men
11. girls
12. inadequate
13. European
14. remaining
15. unnoticed
16. deficiency
17. foundation
18. later
19. seeds
20. says

c. Resume el contenido del texto en dos o tres renglones.

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Licenciatura en Nutrición 12
Inglés Técnico – Nivel 1 – 2018

TP5B

What are nutrients?2


Nutrients are substances found in the foods that we eat.
The main nutrients are shown in the diagram.

We need a balance of energy and nutrients in our diet to


keep us healthy. If there is a deficiency (lack) of energy or a
specific nutrient, a health problem may develop. For
example, a lack of iron in the diet could lead to a condition known as anaemia.

Healthy eating
Eating a good balance and variety of foods is important for a healthy lifestyle. Healthy eating is
also about eating in moderation and having regular mealtimes.

A balanced diet
A nutritionally balanced diet will contain the right amount of energy and nutrients to meet the
needs of the body. Current healthy eating guidelines also recommend that people eat less sugar,
salt and fat, as too much of these could lead to health problems, such as obesity (being very
overweight) or heart disease.

Government guidelines
The Balance of Good Health was published in 1994. It was based on eight government guidelines
for a healthy diet. It shows the proportion of different types of food you should eat to maintain a
balanced, healthy diet. The eight guidelines are:
1 Enjoy your food.
2 Eat a variety of different foods.
3 Eat the right amount to be a healthy weight.
4 Eat plenty of foods rich in starch and fibre.
5 Don’t eat too much fat.
6 Don’t eat sugary foods too often.
7 Look after the vitamins and minerals in your food.
8 If you drink alcohol, keep within sensible limits.

The government is concerned to see improved health for everyone and promotes The Balance of
Good Health through the Food Standards Agency (FSA) and the Department of Health. In July
1999, the government published a white paper called Saving Lives: Our Healthier Nation. This is an
action plan to tackle the problem of poor health in England, with four national targets to reduce
deaths from:
• cancer
• heart disease, stroke and related illnesses
• accidents
• mental health related deaths, such as suicide and undetermined injury.
The aim is to see real improvement by the year 2010 and the paper includes recommendations
about how individuals could become healthier by:
• increasing intake of fruit, vegetables and fibre

2
Fuente: Campbell, B. Clapton, B. y Tipton, C. Food Technology. Oxford: Heinemann.

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• avoiding high intakes of red and processed meat


• keeping physically active
• maintaining a healthy body weight that does not increase during adult life.

Diet through life


Throughout life nutritional needs vary. They will also vary depending on what sex we are. Each life
stage and gender can be identified as a specific dietary group. It is important that we understand
the varying needs of these groups when designing and making products. The groups can be
broadly divided into the following:
• Babies. In the first four months of life, breast or formula milk provides all the nutrients needed.
After this, the baby is slowly weaned onto more solid, mashed foods, such as cereals, vegetables
and fruit.
• Young children. This group needs to take in more energy (in relation to their size) than they use
because they are growing. They need food high in carbohydrates, such as bread and cereals, as
well as a mixed, balanced healthy diet, to provide them with the nutrients they need.
• Adolescents. They also need a high-energy intake because they are usually very active and, as
puberty sets in, it is an accelerated growth and development stage.
• Adults. The nutritional requirements of an adult vary greatly depending on age, gender, lifestyle
and occupation. A less active person will require less energy than a very active one. Both groups
still require a balanced diet, but the energy intake will vary to avoid obesity and health-related
problems.
• Older people. Energy requirements decrease as people become generally less active. However, it
is still essential that older people continue to eat a balanced diet that is interesting and varied.
This is an important point as the appetite or desire to eat can often decline as people get older.

Individual needs
The aim of specifying dietary groups and of DRVs, RNIs and EARs, is to minimize the risk of
deficiencies in the population as a whole. However, it is important to remember individual needs
vary depending on lifestyle and occupation. Other factors may also influence an individual’s diet,
such as a medical condition, religion, culture, values and beliefs. Special dietary groups include:
• vegetarians
• diabetics (although a healthy, balanced diet should be followed)
• coeliacs
• pregnant women
• people following a diet (such as a low fat diet)
• people suffering from high blood pressure or heart problems.

a. Analiza los sustantivos y adjetivos compuestos en el texto (aparecen subrayados) y tradúcelos:

b. Analiza las siguientes palabras. Identifica si tienen prefijo, sufijo o flexión. Identifica qué función
gramatical cumplen y tradúcelas.
1. Healthy 6. overweight 11.intake 16.minimize
2. deficiency 7. deaths 12.nutritional 17.deficiencies
3. variety 8. undetermined 13.dietary 18.beliefs
4. nutritionally 9. improvement 14.growth 19.followed
5. obesity 10.healthier 15.development 20.following

c. Resume el contenido de todo el texto en aproximadamente 100 palabras.

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Referencias: pronombres y adjetivos demostrativos


TP6A

a. Observa los pronombres subrayados. ¿Cómo se traducen? ¿A qué refieren?

Food for sport and exercise3

Anyone taking part in regular exercise should eat regularly and choose their food carefully, since
this can help improve performance and stamina. Sport is not just for the professionals. Regular
exercise is important for good health. It can include aerobics, working out in the gym, running,
cycling, swimming, football, netball and walking.

Nutritional advice and dietary requirements will vary according to the sporting activity, but it is
important to eat enough foods rich in starchy carbohydrate to maintain the stores of muscle
glycogen which are used to provide energy during exercise. We also need to drink enough fluid
before, during and after exercise, since fluid is lost in sweat. Water is perfectly suitable for
replacing fluid lost as sweat.

Increasing carbohydrate in the diet

Most people, including sportspeople, are


encouraged to eat plenty of starchy,
carbohydrate-rich foods such as rice,
bread, cereals, pasta and potatoes. Experts
recommend that at least 50 per cent of
food energy in the diet should come from
carbohydrate, predominantly from starchy
foods. In Britain today, about 45 per cent
of our food energy comes from
carbohydrates, but a large proportion of
this is from sugary foods.

Why do we need to increase


carbohydrates intake?

Carbohydrate-rich foods help to build up


the glycogen reserves in the muscles which
are needed to release energy during long,
energetic activity. These glycogen supplies
must be replaced after exercise to improve
future training.

b. Resume el contenido de todo el


texto en aproximadamente 100
palabras.

3
Fuente: Ridgwell, J. Examining Food and Nutrition.

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TP6B

a. Observa la imagen. ¿Qué información esperas


encontrar en el texto?

b. Traduce el título. ¿En qué te ayuda? ¿Qué más


puedes saber sobre el texto? ¿Con qué
asignatura puedes relacionarlo?

Caterpillar Craze
Mopane caterpillars have long been part of the diet of
poor people in rural South Africa, where they are depended on as a source of protein. Offspring
of the emperor moth, they get their name from the mopane tree on which they feed. In April
and December, women gather the caterpillars and, after gutting them, boil them and then dry
them in the sun. Their protein,fat, vitamin,and caloric values compare favorably with those of
meat and fish. Now, however, the mopane caterpillar is becoming a popular food fad in South
African restaurants. This fad has also spread to Europe and the United States, and this has
alarmed the rural people of Africa. Why? “As demand grows there is concern about whether the
species will survive,” states The Times of London. Already, “mopane have disappeared from large
areas of neighbouring Botswana and Zimbabwe.”

c. Responde las siguientes preguntas (intenta responder sin diccionario)


1. ¿En qué país se consumen gusanos?
2. ¿Durante qué meses se recolectan?
3. ¿Quién se encarga de la recolección?
4. ¿Con qué es posible compararlos desde el punto de vista nutricional?
5. ¿En qué países están desapareciendo estos gusanos?

d. Ahora responde si las siguientes frases son verdaderas o falsas


1. El consumo de gusanos en Sudáfrica es reciente.
2. Se los consume como fuente de proteína.
3. Se los seca al sol.
4. Estos gusanos no se consumen en restaurantes.
5. Estos gusanos se consumen en Europa y Estados Unidos.

e. Observa los pronombres subrayados. ¿Cómo se traducen? ¿A qué refieren?

f. ¿Cómo se traducen las siguientes frases en este texto?


1. have long been
2. they are depended on
3. on which they feed
4. compare
5. is becoming
6. has also spread
7. As demand grows
8. there is concern about whether
9. the species will survive
10. have disappeared

g. Resume el contenido del texto en dos o tres renglones.

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TP7A

La conjunción
a. Observa las palabras y frases subrayadas. ¿Qué relación establecen entre lo mencionado antes y
después en el texto?
b. Resume el contenido del texto en dos o tres renglones.

Snacking and tooth decay


It has long been known that cutting back on sugary snacks can help fight tooth decay. What is particularly
important, though, is to watch when and how often you snack, reports the family dental guide How to Keep
Your Family Smiling. When sweets or refined carbohydrates come in contact with dental plaque on your
teeth, acid is formed. This acid, in turn, attacks the enamel of your teeth for approximately 20 minutes, says
the brochure. During this time cavities can start. Moreover, “this can happen every time you eat a sweet or
starchy snack.” So if you are going to snack, “it’s better to eat the whole thing at once,” thus exposing your
teeth to acid just one time. Otherwise, nibbling on the same snack over a longer period of time results in a
prolonged attack of acid. To help prevent tooth decay, dentists recommend, you should brush your teeth at
least twice a day. Also, don’t forget to clean between your teeth daily with dental floss.

Bloque verbal: estructura y acompañantes


Voz activa y voz pasiva. Tiempos verbales
c. Lee el siguiente texto. Observa las frases subrayadas. Indica si refieren a pasado, presente o futuro.
Indica si son construcciones en voz activa o voz pasiva. ¿Cómo se traducen?
d. Resume el contenido del texto en dos o tres renglones.

The “Ideal Soft Drug”?


Chocolate’s stimulative, antidepressant, and aphrodisiac qualities have been vaunted for hundreds of years.
However, recent research may indicate that chocolate does indeed affect “anxiety levels, peace of mind, and
sexual behavior,”reports the French newspaper Le Monde. Scientists have discovered one substance present
in chocolate that bears certain similarities to amphetamines and another with a “marked anti-depressant
profile.” New research has also revealed the presence of anandamide, a neurotransmitter that produces the
same “heightening of the sensations and euphoria” as cannabis. This along with chocolate’s low toxicity led
the newspaper to conclude: “By stimulating physical and intellectual activity, supplying energy and
generating a feeling of euphoria and well-being with virtually no side effects and a low level of addiction,
chocolate qualifies as an almost ideal soft drug.”

e. Lee el siguiente texto y resume su contenido en una o dos oraciones. ¿Con qué asignatura lo
relacionas?
f. Observa las frases subrayadas. Indica si refieren a pasado, presente o futuro. Indica si son
construcciones en voz activa o voz pasiva. ¿Cómo se traducen?

NUTRITIONAL CHARACTERISTICS OF PRE- AND POSTAGRICULTURAL DIETS


Before the development of agriculture and animal husbandry hominin dietary choices would have been
necessarily limited to minimally processed, wild plant and animal foods. With the initial domestication of
plants and animals, the original nutrient characteristics of these formerly wild foods changed, subtly at first
but more rapidly with advancing technology after the Industrial Revolution. Furthermore, with the advent
of agriculture, novel foods were introduced as staples for which the hominin genome had little evolutionary
experience. More importantly, food-processing procedures were developed, particularly following the
Industrial Revolution, which allowed for quantitative and qualitative food and nutrient combinations that
had not previously been encountered over the course of hominin evolution.

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TP7B

The carbon cycle


All plants and animals need carbon for growth. Carbon is present in the atmosphere in the
form of carbon dioxide gas. But it is present only in small amounts. This means that it has to be
used again and again. Animals and plants continually take in and give out carbon during
respiration. They also take it in when they feed, and give it out when they die. This continual
process is called the carbon cycle.
Plants take in carbon from the air during photosynthesis. In this process, plants use energy
from the sun together with carbon dioxide from the air. Then they make sugars, and other
carbohydrates. The carbohydrates are needed for the growth of roots, stems and leaves.
The leaves may subsequently be eaten by animals, which digest the carbohydrates. The carbon
is then used for building muscles and bones. Some of the carbon, however, is returned to the
atmosphere after respiration, when carbon dioxide is released from the body.
When an animal eventually dies, decomposition of the body tissue takes place. Through the
action of bacteria and other organisms, the chemicals are broken down, or decomposed and
carbon dioxide is released.
Some dead plants are buried under earth. Over millions of years, the pressure of the earth
turns them into coal. When coal is burned to produce heat, carbon dioxide is released.
Many tiny animals living in the sea have carbon in their shells, in the form of calcium
carbonate. When these animals die, their shells form layers of calcium carbonate at the bottom
of the sea. These eventually turn into a rock, called limestone. After movements of the earth,
the limestone may reach the surface. The wind and rain then wear away the limestone, and
some of its carbon is once more released into the atmosphere.

a. Traduce las palabras en negrita ¿Cómo se traducen? ¿A qué refieren?

b. Traduce las frases subrayadas

c. ¿Cómo puedes traducir las siguientes frases verbales?


Take in, give out, take it in, give it out, takes place, turns them into, turn into, wear away

d. Completa el diagrama con los siguientes términos:


CO2 in the atmosphere – animals die – photosynthesis in plants – tissue decomposes – coal –
animals eat plants – animals breathe out CO2 – CO2 given off – plants buried

e. Resume el contenido de todo el texto en aproximadamente 100 palabras.

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TP8

La frase interrogativa

a. Traduce las siguientes preguntas (1-8) y luego inclúyelas en los cuadros (A-H).
1 How is E. coli O157:H7 infection diagnosed?
2 How is E. coli O157:H7 spread?
3 How is the illness treated?
4 What are the long-term consequences of infection?
5 What can be done to prevent the infection?
6 What can you do to prevent E. coli O157:H7 infection?
7 What illness does E. coli O157:H7 cause?
8 What is Escherichia coli O157:H7?

E. coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most
strains are harmless, this strain produces a powerful toxin that can cause severe illness. E. coli
O157:H7 has been found in the intestines of healthy cattle, deer, goats, and sheep.

E. coli O157:H7 was first recognized as a cause of illness in 1982 during an outbreak of severe
bloody diarrhea; the outbreak was traced to contaminated hamburgers. Since then, more infections
in the United States have been caused by eating undercooked ground beef than by any other food.

The combination of letters and numbers in the name of the bacterium refers to the specific markers
found on its surface and distinguishes it from other types of E. coli.

The organism can be found on most cattle farms, and it is commonly found in petting zoos
and can live in the intestines of healthy cattle, deer, goats, and sheep. Meat can become
contaminated during slaughter, and organisms can be accidentally mixed into meat when it is
ground. Bacteria present on the cow's udders or on equipment may get into raw milk. In a petting
zoo, E.coli O157:H7 can contaminate the ground, railings, feed bins, and fur of the animals.

Eating meat, especially ground beef, that has not been cooked sufficiently to kill E. coli
O157:H7 can cause infection. Contaminated meat looks and smells normal. The number of
organisms required to cause disease is very small.

Among other known sources of infection are consumption of sprouts, lettuce, spinach,
salami, unpasteurized milk and juice, and by swimming in or drinking sewage-contaminated water.

Bacteria in loose stool of infected persons can be passed from one person to another if
hygiene or hand washing habits are inadequate. This is particularly likely among toddlers who are
not toilet trained. Family members and playmates of these children are at high risk of becoming
infected.

Young children typically shed the organism in their feces for a week or two after their illness
resolves. Older children and adults rarely carry the organism without symptoms.

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People generally become ill from E. coli O157:H7 two to eight days (average of 3-4) after
being exposed to the bacteria. Escherichia coli O157:H7 infection often causes severe bloody
diarrhea and abdominal cramps. Sometimes the infection causes non-bloody diarrhea or no
symptoms. Usually little or no fever is present, and the illness resolves in 5 to 10 days.

In some persons, particularly children under 5 years of age and the elderly, the infection can
also cause a complication called hemolytic uremic syndrome (HUS), in which the red blood cells are
destroyed and the kidneys fail. About 8% of persons whose diarrheal illness is severe enough that
they seek medical care develop this complication. In the United States, HUS is the principal cause of
acute kidney failure in children, and most cases of HUS are caused by E. coli O157:H7.

Infection with E. coli O157:H7 is diagnosed by detecting the bacterium in the stool. About
one-third of laboratories that culture stool still do not test for E. coli O157:H7, so it is important to
request that the stool specimen be tested on sorbitol-MacConkey (SMAC) agar for this organism. All
persons who suddenly have diarrhea with blood should get their stool tested for E. coli O157:H7.

Most people recover without antibiotics or other specific treatment within 5 to 10 days.
Antibiotics should not be used to treat this infection. There is no evidence that antibiotics improve
the course of disease, and it is thought that treatment with some antibiotics could lead to kidney
complications. Antidiarrheal agents, such as loperamide (Imodium®), should also be avoided.

In some people, E. coli O157:H7 infection can cause a complication called hemolytic uremic
syndrome (HUS), a life-threatening condition that is usually treated in an intensive care unit. Blood
transfusions and kidney dialysis are often required. With intensive care, the death rate for hemolytic
uremic syndrome is 3%-5%.

Persons who only have diarrhea usually recover completely. A small proportion of persons
with hemolytic uremic syndrome (HUS) have immediate complications with lifelong implications,
such as blindness, paralysis, persistent kidney failure, and the effects of having part of their bowel
removed. Many persons with hemolytic uremic syndrome have mild abnormalities in kidney
function many years later.

Cattle are the principal source of E. coli O157 infection; they carry E. coli O157 in their
intestines. Changes in the preparation of animals for slaughter and in slaughter and processing
methods could decrease the contamination of carcasses with E. coli O157 and the subsequent
contamination of meat. Testing ground beef for E. coli O157 and withholding it from the market
until the test is negative, as many meat producers began doing in 2002, is probably partly
responsible for the subsequent decrease in illnesses.

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Cattle manure is an important source of E. coli O157. Manure can contaminate the
environment, including streams that flow through produce fields and are used for irrigation,
pesticide application, or washing. Collaborative efforts are needed to decrease environmental
contamination and improve the safety of produce.

- Cook all ground beef and hamburger thoroughly. Because ground beef can turn brown
before disease-causing bacteria are killed, use a digital instant-read meat thermometer to
ensure thorough cooking. Ground beef should be cooked until a thermometer inserted into
several parts of the patty, including the thickest part, reads at least 160º F. Persons who
cook ground beef without using a thermometer can decrease their risk of illness by not
eating ground beef patties that are still pink in the middle.
- If you are served an undercooked hamburger or other ground beef product in a restaurant,
send it back for further cooking. You may want to ask for a new bun and a clean plate, too.
- Avoid spreading harmful bacteria in your kitchen. Keep raw meat separate from ready-to-
eat foods. Wash hands, counters, and utensils with hot soapy water after they touch raw
meat. Never place cooked hamburgers or ground beef on the unwashed plate that held raw
patties. Wash meat thermometers in between tests of patties that require further cooking.
- Drink only pasteurized milk, juice, or cider. Commercial juice with an extended shelf-life
that is sold at room temperature (e.g. juice in cardboard boxes, vacuum sealed juice in glass
containers) has been pasteurized, although this is generally not indicated on the label. Juice
concentrates are also heated sufficiently to kill pathogens.
- Wash fruits and vegetables under running water, especially those that will not be cooked.
Be aware that bacteria are sticky, so even thorough washing may not remove all
contamination. Remove the outer leaves of leafy vegetables. Children under 5 years of age,
immunocompromised persons, and the elderly should avoid eating alfalfa sprouts until their
safety can be assured. Persons at high risk of complications from foodborne illness may
choose to consume cooked vegetables and peeled fruits.
- Drink municipal water that has been treated with chlorine or another effective
disinfectant.
- Avoid swallowing lake or pool water while swimming. (For more information, see the CDC
Healthy Swimming website.)
- Make sure that persons with diarrhea, especially children, wash their hands carefully with
soap after bowel movements to reduce the risk of spreading infection, and that persons
wash hands after changing soiled diapers. Anyone with a diarrheal illness should avoid
swimming in public pools or lakes, sharing baths with others, and preparing food for others.

Lectura recomendada por la Cátedra Microbiología y Parasitología.


Disponible en http://www.cdc.gov/ncidod/dbmd/diseaseinfo/escherichiacoli_g.htm fecha de consulta 22/02/08

b. Intenta responder las preguntas de manera breve, en español.


c. Traduce los términos y frases subrayados en el texto. ¿Qué tipo de dificultad
encontramos a la hora de traducirlos?
d. Resume el contenido de todo el texto en aproximadamente 100 palabras.

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Licenciatura en Nutrición 21
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TP9

Forget five, now it's eight portions of fruit and veg a day
By Jenny Hope
Last updated at 8:28 AM on 19th January 2011. Mail Online. Health.

For years the advice has been clear: eating five portions a day of fruit
and vegetables is the key to a healthy life. But five may no longer be
enough. A study has found that to get maximum defence against heart
disease, you need to eat at least eight daily servings of fresh food.

The Government’s five-a-day advice has its roots in World Health


Organisation guidelines to include 14oz of vegetables in a daily diet.
But there have been doubts over whether eating more than this level
of fruit and veg meant even greater health benefits. Now the new
study suggests every extra portion provides added protection.
Significantly, those in the highest category – eating eight or more a
day – have a 22 per cent lower chance of dying from heart disease
than those who consume three portions, the UK average.

A ‘portion’ weighs just under 3oz, equal to a small banana, a medium


apple or a small carrot. The findings come from an ongoing European
investigation into diet and health, looking at 300,000 people in eight
countries. Dr Francesca Crowe, of Oxford University, is working on the
project. She said that although ischaemic heart disease (IHD) – the
most common form – was less likely in those who ate lots of
vegetables, it could be explained because these people might also have healthier lifestyles. However, the
study specifically showed a reduced risk of dying from IHD of around four per cent for each additional portion
of fruit and veg consumed above the lowest category, which was those who ate two or fewer portions.

The average intake of fruit and vegetables across all the countries in the study was five portions. People in
Greece, Italy and Spain ate more and those in Sweden less.

Professor Sir Michael Marmot, of the University College London, said the findings were of ‘huge practical
importance’. He said: ‘Cardiovascular disease is the most common cause of death. A reduction of 22 per cent
is huge. There would need to be big shift in dietary patterns to achieve this healthy consumption of eight
portions a day. It is worth trying to move in that direction.’

Scientists have previously suggested 15,000 lives a year could be saved if everyone ate five a day.

Read more: http://www.dailymail.co.uk/health/article-1348434/Forget-portions-fruit-veg-day.html#ixzz1BWipfCSh


Read more: http://www.dailymail.co.uk/health/article-1348434/Forget-portions-fruit-veg-day.html#ixzz1BWiXbHVs

a. Traduce las frases subrayadas.


b. Responde las siguientes preguntas: 1) Why do you need to eat at least eight daily servings of
fresh food? 2) What does every extra portion provide? 3) How much does a portion weigh? 4)
How many portions do people eat in Greece? 5) What have scientists suggested?
c. Resume el contenido de todo el texto en aproximadamente 100 palabras.

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Licenciatura en Nutrición 22
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TP10

How those Friday night glasses of wine could be quietly killing you
By Jerome Burne. Last updated at 8:58 AM on 18th January 2011. Daily Mail.

Are you one of the many who try not to drink


alcohol during the week, but save it for the weekend?
No doubt you think it helps you function better —
surely it’s also healthier than drinking daily. After all,
some experts say alcohol-free days are as important
as sticking to the weekly daily recommended limits.
But the bad news for weekend drinkers is you could
actually be doing yourself more harm than
good. That’s the suggestion from a controversial
study recently published in the British Medical
Journal.

Researchers at Toulouse University in France compared the drinking habits of middle-aged


men in three towns in France with Belfast, Northern Ireland. The Frenchmen drank much more
overall — about 30 units a week — but the Ulstermen, who drank around 22 units a week, were
twice as likely either to have a heart attack or die from one. But that’s because the French diet is
so much healthier, you think. In fact, the Frenchmen in the study had higher blood pressure, more
of them had diabetes and both groups had the same cholesterol levels. The significant difference,
say the researchers, was that the French drank little and often throughout the week, which seemed
to protect their hearts. Meanwhile, the Ulstermen downed most of their weekly total in a couple of
days at the weekend — they were effectively binge-drinking.

For most of us, bingeing conjures up images of staggering out of a night club at 2am, your
stomach awash with 30-plus units of vodka and beer. What many people don’t realise is that
officially you are ‘bingeing’ if you have twice your daily allowance in the course of one day. For
women, the recommended safe daily intake is three units — about one-and-a-half glasses of wine.
So drink three or four glasses a night and you’re a binger. For men, the safe amount is four units:
‘bingeing’ starts at about five glasses of wine.

So, what is it about drinking more in one session that’s so unhealthy? One risk is that it raises
your chances of a blocked artery. When your body breaks down alcohol, it turns into a chemical
called acetaldehyde — this makes immune cells in the blood much more likely to stick to blood
vessel walls. Binge regularly and your arteries are more likely to start to narrow.

Meanwhile, other research has found that suddenly drinking a large amount tends to pile on
visceral fat. This is the dangerous fat that forms around your organs and which pumps out toxic
chemicals. Visceral fat is linked to heart disease, diabetes and some forms of cancer.

Expert opinion varies about why a small, but steady, amount of any kind of alcohol can be
protective. Possible benefits include reducing inflammation and blood clotting, as well as boosting

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your levels of antioxidants (thought to protect against cancer). Red wine might have the added
benefit of increasing the amount of the ‘good’ HDL cholesterol by around 12 per cent, so your
arteries are less likely to narrow. Beer could help to lower the amount of an amino acid called
homocysteine — a high level is linked with increased risk of heart attack.

But could just having twice the recommended amount of alcohol in a day really be setting
you up for a heart attack? ‘That’s the level that the damage starts,’ insists Andrew McNeill, director
of the Institute of Alcohol Studies. ‘This new French study serves as a warning to middle-aged men,’
adds Annie Britton, senior lecturer in epidemiology at University College London. ‘They lose the
protective effects of alcohol on their heart if they binge-drink.’ However, the report’s findings are
contested, with other experts insisting it’s the total amount of alcohol that matters.

Commenting on the study, Amy Thompson, a senior cardiac nurse at the British Heart
Foundation, says: ‘Drinking high levels of alcohol can be harmful to your heart. Keep within the
limits.’ And she is backed up by the Alcohol Health Alliance UK that puts a weekly limit of 21 units
for men and 14 for women. It says drinking 30 units or more puts your heart at risk.

But that doesn’t mean that you should drink every day even if you do stick within that limit,
says Dr Nick Sheron, consultant hepatologist at the University of Southampton and Southampton
General Hospital. ‘Clinical evidence is mounting that a couple of alcohol-free days a week are at
least as important to health as sticking rigidly to government guidelines.’ His research has found
that for serious liver disease — not heart — it’s daily drinking long term, not the weekly binge, that
is the killer. Of course, it could be what they were drinking that also helped the Frenchmen — they
were more likely to drink wine, which might be more protective than beer, although the researchers
said the study wouldn’t be definite on this point. Or it could be that the Frenchmen got more vitamin
D from sunlight, which has a protective effect on the heart. Toulouse, one of the cities involved, gets
twice the number of hours of sunlight that Belfast enjoys. But as no one can be sure what other
factors played a part, is there any message everyone can agree on? ‘The basic problem in this
country is that we drink too much,’ says McNeill. ‘We simply need to drink less.’

Read more: http://www.dailymail.co.uk/health/article-1348036/How-Friday-night-glasses-wine-quietly-killing-


you.html#ixzz1BWkTGbKQ

a. Traduce las frases subrayadas. Analiza sus afijos.

b. Responde las siguientes preguntas:


1. What’s the bad news for weekend drinkers?
2. What did researchers in France compare?
3. What are some differences?
4. What is the recommended daily intake for men? And for women?
5. What is visceral fat? What are its effects?
6. What is the effect of red wine?
7. What kind of drinking affects the liver?

c. Escribe un resumen del texto (100 palabras aproximadamente).

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Modelo 1º parcial
 Examen Módulo 1

Primera parte: Lea el siguiente texto y escriba un resumen o comentario en una o dos oraciones en
español. (15 puntos)
FICTITIOUS TITLES
In the United States, the titles ‘nutritionist’, ‘physician’ and ‘dietitian’ are often used by self-proclaimed,
unqualified people. According to the Trufts University & Nutrition Letter, in many states “anyone, regardless
of education, can claim to be a nutritionist without fear of legal recourse”. Recently, researchers examined
telephone directories in 32 states and discovered that “less than half of the so-called professionals listed
under the headings ‘nutritionists’ and ‘phisicians’ are reliable sources of sound, scientifically based nutrition
information.” In the yellow pages (commercial telephone listings), about 70% of the nutritionists “Ph.D.’s”
listed were found to hold fictitious degrees or to offer fraudulent information.

Segunda parte: Lea el siguiente texto y responda a las preguntas. Escriba la respuesta en español. (15
puntos)
GENETIC CODE
The genetic code is the chemical equation by which hereditary information is translated from genes into
proteins such as hemoglobin, insulin and pepsin. Some proteins serve as structural material for the body,
whereas others, namely enzymes and polypeptide hormones, regulate the chemical reactions of the body.
The chromosomes, located in the nucleus of the cell, contain the nucleic acid DNA, which is the hereditary
material of most organisms. The chromosome is divided into units called genes, each gene being responsible
for a particular trait. In biochemical terms, each gene is responsible for a particular protein that is involved
in the development of a trait. Protein synthesis takes place in the cytoplasm of the cell, so the transfer of
genetic information must occur across the nucleic membrane. The constancy of the genetic code in all past
and present members of the species permits the genes to have the same effects on the structure, function,
and behaviour of their carriers from generation to generation.

1. ¿Cómo es definido el código genético en el texto?


2. ¿Qué función cumplen las proteínas según el texto?
3. ¿Cómo se define el ADN en el texto?
4. ¿Qué función cumple cada gen?
5. ¿Qué hace que los genes tengan los mismos efectos de una generación a otra?

Tercera parte: traduzca las palabras subrayadas en cada frase de manera que puedan completar la
frase que le sigue. (20 puntos)
1. There are several other ways of preserving food.
 ______ muchas otras formas de conservar alimentos.
2. The liquid is boiled so that it evaporates.
 El líquido se hierve para que ______.
3. Heat is given out to the atmosphere.
 El calor ____ a la atmósfera.
4. This instrument is used for measuring temperature.
 Este instrumento se usa ______temperatura.
5. They need food that contains carbohydrates, such as bread.
 Necesitan alimentos que contengan carbohidratos, ______.
6. They have presented the results.  Ellos ______ los resultados.
7. Cells can only be seen with a microscope.  Las células ______ con un microscopio.
8. The restaurant’s owner offers exotic dishes.  ______ ofrece platos exóticos.
9. We need a balance diet to keep us healthy.  Necesitamos una dieta balanceada ______.
10. Avoid high intakes of fat.  Evita ______ de grasa.

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Inglés Técnico – Nivel 1 – 2018

 RESPUESTAS (ejemplo de corrección y puntuación del 1º parcial)

Primera parte (15 puntos si es completo, correcto y breve; 10 puntos si tiene omisiones, errores de
traducción o es muy extenso; 5 puntos si no logra comunicar el contenido del texto con claridad)

En Estados Unidos, los títulos nutricionista, médico y dietista son utilizados por gente que no tiene
título. En un estudio analizaron guías telefónicas en 32 estados y descubrieron que menos de la mitad
de quienes aparecen como nutricionistas y médicos tienen formación científica.

* Atención El texto contiene algunos términos que suelen ser traducidos incorrectamente por
estudiantes:
- physician no se traducen como físico.
- directories refiere a la guía telefónica. Si bien existe el término directorio, suele tener un
significado diferente en nuestro contexto.

El texto como una totalidad debe ser coherente. Se considera además la ortografía, caligrafía y
presentación.

Segunda parte 15 puntos (3 puntos cada respuesta)

1. El código genético es definido como la ecuación química por la cual la información


hereditaria se traduce de genes a proteínas.
2. Algunas proteínas sirven como material estructural para el cuerpo, otras regulan las
reacciones químicas.
3. El ADN se define como el material hereditario de la mayoría de los organismos.
4. Cada gen es responsable de una proteína particular que está involucrada en el desarrollo
de un rasgo.
5. La constancia del código genético.

* Atención El texto contiene algunos términos que suelen ser traducidos incorrectamente por
estudiantes:
- translate no se traducen como trasladar, sino traducir.
- involved no se traduce como envuelto, sino involucrado

Tercera parte 20 puntos (2 por cada frase traducida)

1. Hay
2. se evapore
3. es liberado / se libera
4. para medir
5. como el pan / tal como el pan
6. han presentado
7. solo pueden ser vistas / pueden ser vistas solamente
8. El propietario / El dueño / La propietaria / La dueña del restaurante
9. para mantenernos saludables
10. ingestas elevadas / consumo elevado

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Inglés Técnico – Nivel 1 – 2018

Modelo 2º parcial

Got Gas? Probiotics Can Make It A Problem Of The Past


Published: Wednesday 16 December 2009
A clinical study just published in BMC Gastroenterology found that an over-the-counter product
containing the probiotic strain, Bacillus coagulans GBI-30, PTA-6086, trademarked by Ganeden
Biotech as GanedenBC30, was significantly more effective than placebo in providing relief to
subjects suffering from intestinal gas. Bacillus coagulans has already been shown to be effective in
more serious disorders, such as irritable bowel syndrome (IBS), but the study is the first to show a
gastrointestinal (GI) benefit in otherwise healthy adults.
The study adds to the growing body of evidence behind the Bacillus coagulans strain, which is rapidly
gaining popularity in fortified foods and beverages and provides additional rationale for why the
general population should consider taking probiotics every day. Today, nearly half of all Americans
report that uncomfortable digestive problems affect their day-to-day lives, according to a survey by
the Foundation for Digestive Health and Nutrition.
The randomized, double-blind, placebo-controlled study found that subjects taking Digestive
Advantage Gas Defense Formula, an over-the-counter product marketed by Ganeden Biotech that
contains the Bacillus coagulans probiotic strain, experienced statistically significant improvement
versus placebo in the Gastrointestinal Symptom Rating Scale (GSRS) total score over the four weeks
of product use. While there are several over-the-counter products marketed for intestinal gas, few
have clinical evidence to support their effectiveness.
The authors of the study concluded that Digestive Advantage Gas Defense Formula was effective in
improving the quality of life and reducing GI symptoms in adults with intestinal gas symptoms and
no GI diagnoses.
"Many people may not understand that probiotics are more than something you find just in yogurt,"
said Dr. Michael Roizen, New York Times best-selling author, co-founder of Real Age, and Chief
Wellness Officer at the Cleveland Clinic. "Taking probiotics is a good habit that can really benefit
your digestive system, which is intricately connected to your overall health, yet most Americans are
still unfamiliar with them and the good they can do."
Intestinal gas results from the fermentation of undigested carbohydrates in the lower bowel. The
lack of appropriate enzymes to break down these carbohydrates before they reach the lower bowel
is a major factor, as is the case with people who are lactose intolerant. Bacillus coagulans has been
shown in an in vitro model of the human digestive tract to aid in the digestion of carbohydrates,
including lactose and fructose. Because Bacillus coagulans can grow for days throughout the
intestinal tract, it can help break down carbohydrates before they cause gas.
David Keller, M.D., who oversees scientific affairs at Ganeden, said, "Digestive Advantage Gas
Defense Formula is unique among today's products designed to alleviate gas because you don't have
to take it with every meal. Consumers find many other gas products less effective and less
convenient – as they are recommended to be consumed at the time you're eating gas-causing food
or after gas is already an issue. Consumers don't always know which foods are going to cause gas,
and they don't want to wait until they have gas to do something about it."
Marshall Fong, Ganeden's vice president of marketing, said, "Consumers who try Digestive
Advantage are much more likely to become repeat purchasers than people who try 30 other of the

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most popular brands of digestive products sold in store, according to a nationally-representative


sample of 70,000 households. We believe people are more loyal consumers of our products because
they really work, and the clinical study supports that."
Several food and beverage companies have recently added Ganeden's probiotic strain to their
products. Ganeden Biotech provided a research grant to help fund study highlighted in this news
release, and the company intends to continue supporting research to show how its probiotic strain
can benefit both the general population and those with specific health issues, added Fong.

A- Write a brief comment on the text. Do not write more than 100 words. Write in Spanish (25
points)

B- Answer the following questions in Spanish. (15 points)


1. What did the study published in BMC Gastroenterolgy find about Bacillus coagulans?
2. What does “GBI-30” refer to in the text?
3. Why should the general population consider taking probiotics?
4. What causes intestinal gas?
5. What have several food and beverage companies decided to do?

C- Translate into Spanish according to the context of the text. (10 points)
1. an over-the-counter product containing the probiotic strain
2. has already been shown to be affective
3. in otherwise healthy adults
4. uncomfortable digestive problems
5. their day-to-day lives
6. reducing GI symptoms
7. your overall health
8. are still unfamiliar
9. repeat purchasers
10. Intends to continue supporting research

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Inglés Técnico – Nivel 1 – 2018

Respuestas posibles (son sugerencias)

A- Resumen

Un estudio clínico recién publicado en BMC Gastroenterología encontró que un producto sin
receta que contenía la cepa probiótica Bacillus coagulans GBI-30 fue más eficaz que el placebo en
proporcionar alivio a sujetos que sufren de gases intestinales.
Los autores concluyeron que esta fórmula fue eficaz para mejorar la calidad de vida y reducir los
síntomas gastrointestinales en adultos con síntomas de gas intestinal y sin diagnóstico GI. Tomar
probióticos es un buen hábito que realmente puede beneficiar a su sistema digestivo.
Varias compañías de alimentos y bebidas han añadido recientemente la cepa probiótica de
Ganeden a sus productos.

B- Preguntas
1. Encontró que esa cepa probiótica fue más eficaz que el placebo para proporcionar alivio a
los que sufren de los intestinos
2. Refiere a la cepa del probiótico.
3. Porque mejora la salud digestiva.
4. El gas intestinal es el resultado de la fermentación de carbohidratos no digeridos en el
intestino delgado.
5. Han decidido agregar la cepa a sus productos.

C- Traducciones
1. producto sin receta /vendido de forma ilegal que contiene la cepa probiótica / la cepa del
probiótico
2. ha demostrado ser efectivo / ya se ha probado que es efectivo
3. en adultos sanos / en adultos que de otro modo son considerado sanos
4. problemas digestivos incómodos
5. sus vidas cotidianas / su día a día
6. reducir los síntomas gastrointestinales
7. tu salud general
8. todavía no están familiarizados / no están familiarizados aún
9. compradores que vuelven
10. tiene la intención de continuar apoyando la investigación

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Licenciatura en Nutrición 29
Inglés Técnico – Nivel 1 – 2018

Parcial oral

Objetivo

- Demostrar conocimientos básicos en la lectura de textos en inglés con apoyo de


diccionarios y glosarios especializados.
- Desenvolverse con claridad en la exposición oral.
- Mostrar una actitud de respeto y escucha atenta hacia los demás miembros del grupo

El formato

Los estudiantes ingresan en grupos designados por la cátedra (5 o 6 personas, dependiendo del
tiempo disponible) y tiene una hora reloj para prepararse para la actividad y entre 5 y 10 minutos
para exponer.

El material utilizado

Se utilizarán las revistas Food Technology. Las mismas se encuentran en biblioteca y pueden ser
consultadas con anticipación.

La preparación

Durante la preparación recibirán una revista designada por la cátedra. Cada estudiante debe
traer su propio diccionario. También pueden utilizar apuntes de cátedra y el glosario preparado
para esta ocasión pero no podrán escribir sobre las revistas, hablar o hacer consultas, ni usar el
teléfono celular. La preparación se realiza al mismo tiempo que el grupo anterior expone.

La exposición

La exposición oral constará de 5 partes. Cada parte tiene una puntuación máxima de 2 puntos.
Para aprobar el coloquio deben realizar las 5 partes. La nota dependerá del modo en que se
realiza cada una de ellas.
1. Descripción de la tapa de la revista, datos de publicación, temas principales
destacados, etc.
2. Descripción del índice de contenidos (suelen ser dos páginas), mención de los
artículos que contiene. Evitar mencionar las secciones, ya que son las mismas en
todas las revistas
3. Descripción de una publicidad (a elección del estudiante) en la que deberán
identificar el producto, empresa que lo vende, características destacadas en la
publicidad, etc.
4. Descripción de una oferta laboral (a elección del estudiante) en la que deberán
nombrar el puesto de trabajo que se ofrece o el perfil profesional que se busca,
instituto, universidad o empresa responsable, etc. Evitar mencionar números de
teléfono, direcciones de correo electrónico, etc. ya que no indican nivel de
comprensión en inglés.
5. Breve comentario de un artículo (a elección del estudiante) en el que deberán
traducir el título y mencionar el tema tratado. Pueden hacer referencia a otros
subtítulos, cuadros, fotografías relacionadas con el tema, etc.

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Glosario de términos útiles

(se puede tener a la vista durante la preparación del oral)

 bakery: panadería  life expectancy: expectativa de vida


 beverage: bebida  manufacture: fabricar; manufacturer:
 breakfast: desayuno fabricante
 carry out: realizar  meals: comidas (almuerzo, cena, etc.)
 chemistry: química  moisture: humedad
 confections: panificación  nutraceuticals: nutraceúticos,
 convenience food: alimento pre- productos nutritivos diseñados con
elaborado fines farmacológicos
 crops: cultivos  positions available: puestos
 dairy: lácteos disponibles
 development: desarrollo  recruitment & placement:
 disease: enfermedad reclutamiento y ubicación (puestos de
 edible: comestible trabajo)
 enhance: mejorar; enhancer:  reliable: confiable; reliability:
mejorador confiabilidad
 fat: grasa  research: investigación
 features: características  roast: asar, asado
 field: campo (de estudio, de  R&D: Research and Development:
investigación) investigación y desarrollo
 flavor: flavor, (gusto + olor )  search: buscar, búsqueda
 frozen: congelado  shelf-life: vida útil, tiempo que el
 GMO: genetically modified organisms producto puede permanecer en la
(organismos genéticamente góndola
modificados)  showcase: vidriera, muestra
 growth: crecimiento  smooth: suave
 guidelines: guías  starch: almidón
 harvest: cosechar, cosecha  taste: gusto
 health: salud  treatment: tratamiento
 healthful: saludable  trends: modas, tendencias
 healthy: saludable  update: actualizar, actualizado
 highlight: descubrimiento  vending machines: máquinas
 improve: mejorar dispendedoras
 increase: aumentar  weight: peso
 label: etiqueta  whole grain: grano entero

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Aprobación del Nivel 1

Promoción directa

Esta cátedra adopta la promoción directa. Según Resolución “CD” Nº 094/97. Anexo I. Para ser
promovidos sin examen final, los estudiantes deben cumplir:
 100% de trabajos prácticos aprobados
 Dos parciales escritos y un parcial oral aprobados con nota igual o superior a 8 (ocho).
 80% de asistencia

Regular

Para acceder a examen final como alumno regular:


 100% de trabajos prácticos aprobados
 Dos parciales escritos y uno oral aprobados con nota igual o superior a 6 (seis).
 60% de asistencia

En el examen final regular deberán realizar una prueba escrita semejante al segundo parcial. Esa
instancia se debe realizar en menos de dos horas reloj y se aprueba con 60% de respuesta correctas.

Libre

Los estudiantes que no cumplan con los requisitos para regularizar o que tengan conocimiento
previo de inglés y deseen rendir libre podrán inscribirse en cualquier llamado y rendir en condición
de libres.

Durante el examen final libre deberán aprobar dos instancias, ambas eliminatorias:
 Examen escrito, semejante al segundo parcial que se explicó en páginas anteriores.
Podrán consultar el diccionario (no se puede utilizar celular ni dispositivos electrónicos
con conexión a internet). Disponen de una hora reloj para resolver los ejercicios. Se
aprueba con 80% de respuestas correctas.
 Examen oral, semejante al parcial oral que se explicó en páginas anteriores. Disponen de
una hora reloj para prepararse y exponer. Se aprueba con concepto “Muy Bueno” o
superior.

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