作者：汪洪涛,陈宝宏,陈成
出版社：中国轻工业出版社
格式: AZW3, DOCX, EPUB, MOBI, PDF, TXT
高等职业教育“十二五”规划教材·食品专业英语(第二版)试读：
第二版前言
食品专业英语课程是高职高专院校食品类专业学生的一门专业核心课程。根据高职高专院校培养高端技能型人才的培养目标，专业英语课程的主要任务是引导学生掌握一定的食品专业英语词汇和专业术语，学会专业英语的一些翻译技巧，以提高专业英文文献的阅读和翻译水平，并能够独立翻译和撰写英文摘要。
本教材的编写是在第一版的基础上进行了修订，修订时以突出应用能力、内容力求新颖、更好地服务于师生为主要指导思想。根据高职高专食品类专业学生的培养目标，修订时以食品营养、食品加工和食品安全为主线，新增食品检测新技术单元内容，对原有五个单元（营养素与健康、食品原料、食品保藏、食品加工工艺和食品安全与控制）的课程内容进行了删减和修改，以更好地适应教学需要，同时新增了食品检测新技术单元；新增课文译文部分，以满足一些非食品专业背景的授课教师的教学需要和学生课后学习的需要；增加了课文阅读光盘，以满足多媒体教学的需要；增加附录部分的专业术语和专业词汇量，以便于学生课后学习和查阅，增强该教材的实用性；将每篇课文中的生僻单词在文中进行标注，以便于学生更好地学习，提高学习效率；增加每篇课文后面的练习题形式和阅读材料的趣味性，以提高学生学习兴趣；以附录形式补充一些食品科技英语的翻译技巧，以提高学生专业文献的翻译能力。
本教材修订后语言精炼、操作性强、覆盖面广、难易适中，旨在提高食品类专业学生的专业英语文献阅读和翻译能力，便于高职院校食品类专业师生使用，农产品、水产品、畜牧产品加工类专业及分析专业学生也可选用此教材，亦可供食品行业工程技术人员参考。
本教材由江苏经贸职业技术学院汪洪涛、陈宝宏和陈成共同编写。汪洪涛负责第一单元、第二单元、第五单元课文和课文译文及附录一、二相关内容的编写；陈宝宏负责第三单元和第四单元课文和课文译文的编写；陈成负责第六单元课文和课文译文及附录三的编写与课文阅读光盘的制作；全教材由汪洪涛统稿。
由于我们的编写水平有限，编写时间仓促，书中难免存在缺点和不足之处，敬请专家和读者提出宝贵意见。编者
Unit Ⅰ Nutrients and Health 营养与健康
Lesson 1
Text Nutrition
What we eat as well as how much we eat determines our nutrition status to an important extent, and both are influenced by a diversity of external and internal factors. The person who wants to find the answer to the question“what should I eat for good nutrition?”might easily become lost in the maze of informational corridors, confused by the wealth of technical information provided by scientists or mislead by simplistic answers provided by those with products to sell. Somewhere in between is some reasonable, commonsense information that we can use to guide us our quest for sound nutrition knowledge.
To begin, we need to learn some definitions of commonly used nutrition terms and find out what sorts of guidelines are available to help us measure the quality of our diets and to develop healthful eating patterns.
The word nutrition is often paired with the word food because the two go together. They are interdependent, but not interchangeable. Food might be defined as any edible substance that provides nourishment when consumed. It is made up of many natural ingredients that have different functions such as providing odor, flavor, color and nourishment. The ingredients that give us nourishment are called nutrients.
These nutrients are categorized as fats, proteins carbohydrates （sugars and starches）, minerals, vitamins and water. They are called essential nutrients because we cannot get along without them. We need them for energy, for building and maintaining body tissue, and for regulating body processes in the body. Nutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many other substances our bodies need, this process would include eating and digesting food and absorbing and using, or metabolizing the nutrients it contains.
We can obtain all of the essential nutrients from food. Thus, it is the nutrients that are essential and the food that normally provides them. Since food is vital, we need to know the nutritive content of foods, which ones are the best sources of the various nutrients and how to combine them into a healthful diet.
The term good nutrition implies that we are obtaining from our food all of the essential nutrients in the amounts needed to keep our bodies functioning and to maintain optimum health. A very simplified definition of good nutrition might be“eating the right foods in the right amounts. ”
The work of nutrition scientists involves finding the answer to questions about the nutrients-their function in the body, the amount of each that we need, what happenings when we receive too much or too little-and about food and diet-what foods we should eat and in what amount.
To date, nutrition scientists have identified some 40 to 45 substances as essential nutrients. But the list is growing as new nutrients continue to be identified. Nutrients might be divided into two general categories based on the amount that we need. These are the macronutrients （carbohydrates, fats, proteins, and water）, which we need in relatively large amounts and the micronutrients （mineral elements and vitamins）, which we need in relatively small amounts. All of the nutrients except for mineral elements and water are classified as organic chemicals because they contain the element carbon. Mineral elements and water are inorganic chemicals because they do not contain carbon.
The vitamins are divided into two general categories based on their solubility in either water or fat. The fat-soluble vitamins are vitamins A, D, E, and K；the water-soluble vitamins include vitamins C （ascorbic acid）, niacin, thiamine, riboflavin, folacin （also called folic acid）, pantothenic acid, pyridoxine, vitamin B and biotin. The 12mineral elements are divided into two categories based on the quantity of them that we need. Macroelements are those needed in relatively large amounts, while microelements are those needed in very small amounts. Some examples of macroelements are sodium, calcium, and phosphorus. Some examples of microelements are iron, iodine, manganese, zinc and fluorine.
Once a nutrient is identified, one of the principal research efforts of nutrition scientist is to determine how much of it is needed by people at various ages and stages of life. Initial studies usually are conducted with laboratory animals, but the information developed in these studies cannot be applied directly to humans since people’ s needs often are quite different from animals ’ needs. Human nutrition studies, on the other hand, are time-consuming, costly, and difficult to conduct, especially because of the problems of controlling variables and possibly causing harm to the individuals involved. Because of the obstacles to collecting accurate data, our present knowledge of nutrient needs is incomplete, and the requirements of humans for many nutrients have not been established.
However, the data on human and animal needs currently available are used by nutrition scientists to establish estimates of the amounts of essential nutrients per day that will meet the needs of most health persons. In the United States, the most widely used nutrient guidelines are the recommended dietary allowance （RDA）, which are issued by the National Academy of Sciences, National Research Council, Food and Nutrition Board.
The RDA serves as dietary or nutritional standards for a wide range of age-weight-sex groups such as infants, children, adolescents, pregnant and lactating women, and younger and older adults. They are recommendations, not average requirements, for satisfactory levels of intake of essential nutrients of population groups of average, healthy people. They do not take account of special needs certain individuals may have due to genetic make up, metabolic disorders, chronic infections, and other abnormalities, which may result in their needing different levels of nutrients. To allow for individual difference, the usually are set with a generous margin of safety. Thus, they are thought to meet the needs of 95 to 97 percent of the people within each age-sex group.
Vocabulary
nutrition 营养
nourishment 食物，滋养品；营养情况
odor 气味
flavor 味，香味，风味，滋味；食用香料，食用香精，调料
nutrient 营养的，滋养的；营养素，营养物
carbohydrate 碳水化合物，糖类
mineral 矿物质，食品中的痕量物质
vitamin 维生素
get along 过活，生存
metabolism 新陈代谢，代谢（作用）
vital 生命的；生机的；维持生命所必需的
nutritive 营养的，滋养的，食品的，食物的
macronutrient 宏量营养素
micronutrient 微量营养素
micro- 小，微，微量，百万分之一；放大，扩大，如microphone, microscope
ascorbic acid 抗坏血酸
thiamine 硫胺素
riboflavin 核黄素，维生素B2
folacin 叶酸（＝folic acid）
pantothenic acid 泛酸
pyridoxine 吡哆醇，吡哆素，维生素B6
biotin 生物素
macroelement 常量元素
microelement 微量元素
sodium 钠
phosphorus 磷，phosphorous 磷的，亚磷的，含磷的
nutritional 营养的
pregnant 怀孕的，怀胎的，［喻］孕育着的，充满的，富有的；意义深长的，含蓄的；富于想象力的，有创造力的；富于成果的，多产的
lactate 分泌乳汁；喂奶，授乳；乳酸盐（或酯） calcium～乳酸钙
intake 吸入，纳入，收纳；纳入（数）量；（水、气体流入沟、管的）入口；被收纳的东西；［医］摄取～of food食物摄取
genetic 创始的，发生的；遗传学的
chronic 长期的，慢性的；惯常的，经常的；剧烈的，顽固的；患慢性病的人
chronic infection 传染，侵染；传染病；影响，感染
Reading Material Food nutrition and health
An important part related to the function of the products is nutrition and health. Provision of calories has dominated the food industry for many years. Firstly the basic need was to provide calories and then in recent years, the push to reduce calories. Early products in small thgroceries at the beginning of the 20 century were bread, butter and margarine, sugar, jam, bacon, beef suet-all high energy foods. In contrast at the end of the century, supermarkets now sell low-fat milks, trimmed pork and so on. There will always be‘calorie’ foods but the question is what calories they should provide in the next 50 years? Together with calorie foods, came protein foodslegumes, dairy products, meat and fish. It has taken some time to raise the amount of protein in the diet and even in the developed countries there are poor people who are not getting adequate amounts of protein. Legumes and cereals are the cheapest protein foods and these may be stronger areas for protein product development, but of course dairy products, meat and fish will remain major areas for product development for more affluent consumers. There are many more nutrients needed as well as the basic calories and protein, and there have been specific foods designed with fiber, vitamin and mineral enrichments. There is recent re-emphasis on what might be termed the older deficiencies such as calcium, iodine and iron. There will always be foods designed with this supplementation as there have been in the past.
Recently, the emphasis has shifted from foods supplying the essential nutrients to sustain life and growth to foods for prevention or indeed curing of disease；what have been termed functional foods. These functional foods have expanded from the healthfood stores to the supermarkets, but there is some difficulty in defining what they are. One British definition is ‘processed foods containing ingredients that aid specific bodily functions in addition to being nutritious’ and an American definition is‘foods that encompass potentially healthful products, including any modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains’ . These definitions are very broad and cover a wide variety of products. If functional foods are to survive in the future they need to be based on scientific evidence and not emotional effects.
Exercise
1. Translating the following sentences（1） A large number of high school students use unsafe methods to lose or maintain weight.（2） Regular physical activity reduces feelings of depression and anxiety and promotes psychological well-being.（3） The prevalence of overweight among children aged 6-11 years has more than doubled in the past 20 years.（4）必需营养素的摄入量低于RDA越多，则缺乏营养的可能性就越大。（5）体力活动和锻炼这两个词有时是可以互换的，即使它们代表的是不同的情况。
2. Translating the following paragraph
Receiving too much of certain nutrients, amounts significantly above the RDA, can be just harmful as not obtaining enough. Certain vitamins （such as A and D） and minerals can be highly toxic if high doses are used over a period of time. Thus, the RDA can serve as guidelines for optimal nutrient intake from the standpoint of both maximum and minimum levels.
参考译文 营养
人们的营养状况在很大程度上取决于人们吃什么和吃多少。而这两方面又受体内、体外多种因素的影响。凡是渴望找到“应该吃什么才会有良好的营养”这一问题答案的人也许很容易会坠入复杂的知识迷宫，很容易被科学家所提供的丰富技术信息所迷惑，也很容易被售货员的简单化答案所误导。事实上，这中间有些信息是有一定道理的常识，我们可以利用这些信息来指导我们去寻求正确的营养知识。
首先，我们要懂得一些常用营养学术语的定义，并找出一些准则，以便帮助我们去衡量饮食的质量和制定有益健康的饮食结构。
由于营养和食物的关系密切，所以营养和食物这两个词常常成对出现。它们互相依赖，但不能互相替换。食物可定义为食后起滋养作用的任何可食用的物质。食物由多种天然成分组成。这些成分有各种各样的功效：如提供色、香、味和营养等。那些具有营养功能的成分称为营养素。
这些营养素可分为脂肪、蛋白质、碳水化合物（糖和淀粉）、矿物质、维生素和水。我们称这些营养素为必需营养素，因为没有它们我们就不能生存。我们需要这些营养素在人体内来提供能量，构成和修补机体组织，调节机体生理过程。
营养可定义为人们赖以获得的必需营养素，并利用这些营养素来制造人体所需的其他物质的过程。这一过程理应包括摄入和消化食物以及吸收和利用（即同化）其中所含的营养素。
我们能够从食物中获得全部必需营养素。由此可见，唯有营养素才是真正必需的，而正常提供营养素的则是食物。食物是维持生命所必不可少的，因此我们必须了解各种食物的营养素含量，必须了解哪些食物是各种各样营养素最丰富的来源，懂得怎样把它们配成有益健康的膳食。
营养良好这一术语是指我们处在从食物中获取为保持机体正常活动和维持最佳健康状况所需的全部营养素。营养良好最简明的说法是：“适量食用恰当的食物”。
营养学家的任务之一是解决营养素方面的问题，即营养素在人体内的功能、每天营养素的人体需要量以及营养素摄入过多或过少会产生什么样的后果等；二是解决有关食物和膳食方面的问题，即我们应该吃什么，应该吃多少。
到目前为止，营养学家已确认40～45种物质为必需营养素。然而，随着不断的鉴定出新的营养素，这个数目会进一步增多。根据人体需要量的不同，营养素可分为两大类：需要量大的称为常量营养素（碳水化合物、脂肪、蛋白质和水）；需要量少的称为微量营养素（矿物质和维生素）。除了矿物质和水之外，所有其他营养素都属于有机化合物，因为它们都含有碳元素。矿物质和水都是无机化合物，因为它们不含碳元素。
维生素按其可溶于水或脂肪分为两大类：脂溶性维生素，有维生素A、维生素D、维生素E、维生素K；水溶性维生素，包括维生素C（抗坏血酸）、烟酸、硫胺素、核黄素、叶酸、泛酸、吡哆醇、维生素B和生物素。矿物质按人体需要量分两类：人体需要量较大的12称为常量元素，如钠、钾、钙、磷；人体需要量较小的称为微量元素，如铁、碘、锰、锌、氟。
当一种营养素被确认后，营养学家的主要任务之一就是确定人们在不同年龄和不同生长阶段需要多少这种营养素。初步研究一般通过动物实验进行，但这些研究所得的数据资料不能直接应用于人类，因为人的营养需要量常常不同于动物的营养需要量。另一方面，人体营养需要量的研究耗时长、费用大，而且难以进行，特别是因为控制可变因素和可能对有关人员的危害问题上存在着困难。由于收集正确数据不便，目前我们对营养素的需要量的知识并不完备，因而许多营养素的需要量还未确定下来。
尽管这样，营养学家还是运用了目前可利用的有关人类和动物营养素需要量的数据来确定能满足大多数健康人每天必需营养素需要量的概约值，在美国，使用最为普遍的营养素标准是“推荐膳食标准（RDA）”，它是由美国科学院全国科学研究委员会食品营养研究会颁布的。
RDA可作为不同年龄—体重—性别组，如婴儿、儿童、青少年、孕妇、产妇、成年人和老年人的膳食营养标准。但这些标准只是为了满足全人口各组平均健康水平者适当摄入必需营养素的推荐量，而不是其平均需要量。制定RDA并不考虑某些个别人由于遗传体质、代谢紊乱、慢性传染病以及其他会引起不同营养水平需要的人体异常所造成的特殊需要量。考虑到个体之间的差异，RDA中通常规定了充裕的安全余量。因此一般认为RDA能满足各年龄-性别组内95%～97%的人的营养需要。
Lesson 2
Text Protein
The amount of protein in food varies but the main sources include meat, fish, eggs, milk, cereals and cereal product, nuts and legumes. Cereals, nuts and legumes are the principle sources of protein for people on a vegan diet. Different foods contain different amounts ’ amino acid （the building blocks of proteins） . Vegans and vegetarians can get all the protein they need by eating a variety of nutrient rich foods. The amount of protein we need changes during a lifetime.Figure 1 An amino acid
The building blocks of protein are amino acids. Amino acids are compounds containing carbon, hydrogen, oxygen, nitrogen, and in some cases, sulphur. All amino acids have an acid group and an amino group attached to a carbon atom. Figure 1 shows the general structure of an amino acid. The rest of the amino acid is represented by R in Fig 1 and is different for every amino acid. In the simplest amino acid, glycine, R is a hydrogen atom, but in other amino acids R’ is much more complex and may contain a benzene ring. There are about twenty different amino acids commonly found in plant and animal proteins, the amino group of one amino acid can link with the acid group of another amino acid to form a chain of amino acids, the link is called a peptide bond. When two amino acids are joined together, a dipeptide is formed；when many amino acids join together, a polypeptide is formed. A typical protein may contain 500 or more amino acids, joined together by peptide bonds. Each protein has its own specific number and sequence of amino acids. The chains of amino acids making up a protein are also held together by other bonds, sometimes containing sulphur. The shape of the molecule is important as it often determine the function of the protein. Each species, including man, has its own characteristic proteins—the proteins of human muscle, for instance, are different from those of beef muscle.
After a protein is eaten it is broken down by digestion into amino acids, which are then absorbed and used to make other proteins in the body. Sometimes it is possible for the amino group of an amino acid to be transferred to another molecule by a process called transamination. In this way the human body is able to make some amino acids for itself. These are known as dispensable or non-essential amino acids. However, it is not able to do this for every amino acid so a certain number must be supplied by the diet, they are known as the indispensable （or essential） amino acids and for the human adult there are eight: Leucine, Isoleucine, Valine, Threonine, Methionine, Phenylalanine, Tryptophan and Lysine. In children, Histidine is also considered to be an indispensable amino acid since they are unable to make enough to meet their needs.
All animal and plant cells contain some protein but the amount of protein present in food varies widely. It is not just the amount of protein that needs to be considered—the quality of the protein is also important and that depends on the amino acids that are present. If a protein contains the indispensable amino acids in the approximate proportion required by humans, it is said to have ahigh biological value. If it is comparatively low in one or more of the essential amino acids it is said to have a low biological value. The amino acid that is in shortest supply in relation to need is termed the limiting amino acid. In general, proteins from animal sources have a higher biological value than proteins from plant sources, but the limiting amino acid varies. Lysine is the limiting amino acid in wheat protein, Tryptophan in corn protein, and Methionine and Cysteine in beef protein. Among the vegetable sources, soybean protein is the most complete.
The limiting amino acid tends to be different in different proteins, so when two foods providing vegetable protein are eaten at a meal, such as a cereal and a legume, the amino acids of one protein may compensate for the limitations of the other, resulting in a higher biological value. This is known as thecomplementary action of proteins. Thus if vegetarians and vegans eat a variety of vegetable proteins in combination, there is no reason why the quality of their intake of protein cannot be as good as that of a person who eats meat or other foods that contain animal protein. In the UK, most people’s diets contain plenty of protein and provide more than enough of the indispensable amino acids. However, in some countries where protein intakes are low, the complementary action of proteins plays an important role in helping individuals meet their nutritional requirements.
Protein has many important functions as a nutrient: It is necessary for the growth and repair of body tissues. The RDA for protein is based on estimates of need. For adults, an average requirement of 0.8g of protein per kilogram bodyweight per day is estimated. The Reference Nutrient Intake （RNI） is set at 0.75g of protein per kilogram bodyweight per day in adults. There is an extra requirement for growth in infants and children, and for pregnant and breast feeding women. It is also a source of energy, 1g of protein provides 17kJ （4 kcal）. However, carbohydrate and some fat should be the main sources of dietary energy. At present, protein provides around 14% of energy in the average British diet.
Protein-energy malnutrition （PEM） describes a range of disorders occurring mainly in developing countries. It mainly affects young children and is the result of both too little energy and too little protein in the diet. The two most common forms of PEM are marasmus and kwashiorkor.
Marasmus occurs in infants under one year of age who have been weaned off breast milk onto a diet containing too little energy and protein. In addition, inadequate hygiene often leads to contamination of foods which causes infections, particularly gastro-intestinal infections, and a further increase in energy requirements. The parent may treat this by fasting the child, giving only water or other fluids of little nutritional value. As a result, the child becomes severely underweight and very weak.
Kwashiorkor tends to occur in slightly older children who, after an extended period of breast feeding, have been weaned onto a diet high in starchy foods which is low in energy and protein. Kwashiorkor often follows an acute infection. A child with kwashiorkor is severely underweight but this is often masked by oedema （water retention） which makes the face moon-shaped, and the arms and legs look plump. The hair is thin and discolored, and the skin may show patches of scaliness and variable pigmentation. Medical treatment and an adequate diet, combined with good hygiene practices, are vital if children with PEM are to recover and grow properly.
Vocabulary
vegan 严格的素食主义者
vegetarian 素食者，食草动物，素食的
benzene ring 苯环
peptide bond 肽键
transamination 转氨作用
leucine 亮氨酸
isoleucine 异亮氨酸
valine 缬氨酸
threonine 苏氨酸
methionine 甲硫氨酸
phenylalanine 苯丙氨酸
tryptophan 色氨酸
lysine 赖氨酸
malnutrition 营养失调，营养不良
marasmus 消瘦，衰弱
kwashiorkor 夸休可尔症，恶性营养不良，水肿
hygiene 卫生
gastro-intestinal 胃与肠的
oedema 水肿，瘤腺体
scaliness 多磷的
Reading Material What is Protein
Protein is found throughout the body. It’s in muscle, bone, skin, hair, and virtually every other body part or tissue. It makes up the enzymes that power many chemical reactions and the hemoglobin that carries oxygen in your blood. At least 10, 000 different proteins make you what you are and keep you that way.
Twenty or so basic building blocks, called amino acids, provide the raw material for all proteins. Following genetic instructions, the body strings together amino acids. Some genes call for short chains；others are blueprints for long chains that fold into intricate, three-dimensional structures. Because the body doesn’t store amino acids, as it does fats or carbohydrates, it needs a daily supply of amino acids to make new protein.
We know that adults need a minimum of 0.8 grams of protein for every kilogram of body weight per day to keep from slowly breaking down their own tissues. Around the world, millions of people don’t get enough protein. Protein malnutrition leads to the condition known as kwashiorkor. Lack of protein can cause growth failure, loss of muscle mass, decreased immunity, weakening of the heart and respiratory system, and death.
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