Professional Documents
Culture Documents
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.
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?
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
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
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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?
e. Lee el apartado ‘Caso genitivo’ del Manual de Lectura y Comprensión de Textos en Inglés.
Luego, traduce las siguientes frases.
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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.”
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TP2B
a. Une cada término con su definición. Luego, analiza las palabras terminadas en –s, -ed o –
ing. ¿Cómo se traducen?
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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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?
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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.
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
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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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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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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?
1
Fuente: Ridgwell, J. y Winson, A. (2001). GCSE Food Technology for OCR.
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TP5A
“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.
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
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TP5B
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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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.
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
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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.
3
Fuente: Ridgwell, J. Examining Food and Nutrition.
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TP6B
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.”
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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.
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?
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TP7B
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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.
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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 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.
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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.
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.’
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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.
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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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.
* 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
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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Modelo 2º parcial
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A- Write a brief comment on the text. Do not write more than 100 words. Write in Spanish (25
points)
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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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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Parcial oral
Objetivo
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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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
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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