Вопрос № 223559 - Английский язык

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Since the 1970’s eating habits in Britain have undergone a change. People have been encouraged by doctors, health experts and government advertisements to eat less fat and more fiber. Fat is believed to be one of the major causes of obesity and heart disease. Forty per cent of adults in Britain are overweight and Britain has one of the highest death rates due to cardiovascular disease in the world. British have also become more aware of calories, the energy value of food. Some people count the number of calories they eat every day, so that they can try to take in fewer calories and lose weight. Food manufactures have started to help the general public to make more informed choices about what they eat.

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Heart disease kills more than a million people in the world every year. In Britain alone 170,000 die from the disease annually. There are three main reasons for this: smoking, a bad diet, and not taking enough exercise. Many people travel to work by car, bus or train and then sit down at work all day! The food they eat is unhealthy and they eat too much. In a typical British dish of sausages, chips and beans there is too much salt and too much sugar – an important ingredient in tinned food – and there are not enough vegetables. And there is not enough fibre in most meals. There are too many deaths from heart disease. We can reduce that number, but we have to change our habits.

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Hogs are valued almost only as meat may be used in different ways.
There are two types of hog, namely the fat type and the bacon type.
The fat type of hog is more common in countries where corn is the principal hog feed.
Most of the fat-type hogs of the United States are grown in the great corn producing states. Bacon hogs cannot be produced in great numbers in such countries where the feed for the hog is more varied in character, and where the conditions are less favourable for producing the fat hog.
Generally speaking, the hog is an exceptionally economical producer of meat.

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One of the three major classes of 1______ products are fats and oils. Along with carbohydrates and proteins, fats and oils 2________ the energy requirements of man and animals. Fats are usually 3_______ as solid or plastic at ordinary temperatures. Oils are 4_______ at room temperatures. Fats and oils in the diet serve to increase palatability and enchance the flavour of foods.

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The two 1_______ groups are animal fats and vegetable oils. Butter is a special 2_______ product from milk. The vegetable 3_______ are pressed or extracted from a variety of plant seeds. Of primary importance as sources of edible oils are 4_______, sunflower, cotton seed, corn germ, olives, etc.

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Butter is a food fat product made 1_______ from milk or milk cream or both, with or without common salt and added colouring. Butter 2______ not less that 80 % milk fat. As a spread for bread in 3______ products and confections, butter is prized for the flavour that comes from the action of 4______ microorganisms on cream.