English for Dietetics

Przedmowa 9 Unit 1. Studying Dietetics and Nutrition Dietetics and nutrition as a branch of science l Studying dietetics and nutrition l A formal letter and email 11 Unit 2. A Dietician and Nutritionist Professional tasks of a dietician/nutritionist l Workplaces l A professional profile of a dietician/ nutritionist l A CV and cover letter 31 Unit 3. Body parts The basic structure of the human body l Cavities and organs 46 Unit 4. Systems of the human body Systems and organs of the human body – structure and functions 55 Unit 5. The digestive system and the process of digestion Organs of the digestive system l Digestive system in cooperation with other systems l Digestive enzymes and hormones l The second brain 62 Unit 6. Nutritional Chemistry Basic notions of chemistry l Mathematical numbers and chemical expressions l Macroelements and microelements l Electrolytes l Macronutrients l Vitamins 79 Unit 7. Dietary guidelines Types of food l History of Food Pyramid in the USA – New Food Pyramid, My Plate l Food Pyramid in Poland 105 Unit 8. Menu Planning and Culture Food patterns based on culture, customs, religion or philosophy l Menus and diets l Creating a menu l Meals and cooking techniques l Graphs in presenting dietary issues 119 Unit 9. New food – genetically modified, functional and convenience food New food l Probiotics and prebiotics l Eating habits l Concerns about genetically modified food l Convenience food consumption 138 Unit 10. Nutrition Assessment The 24-hour dietary recall l The food diary l Nutritional status and its features l Signs of nutritional deficiency diseases l Cumulative effects of nutrition 154 Unit 11. Vegetarianism – food and healt h Vegetarianism and a variety of a plant-based diet l Vegetarian diet and disease prevention l Non-meat sources of nutrients l Vegetarian dishes and recipes l Food preparation techniques 172 Unit 12. Therapeutic and special diets Types of therapeutic diets l Diet-treatable diseases l Diet in pregnancy and breastfeeding l The eatwell plate 189 Unit 13. Dietary consultation Patient-centred communication approach l Abbreviations l Laboratory and anthropometric reports l Specialist and lay terminology l Making an appointment by phone l Medical history l Taking dietary history l Case report l 24-hour dietary recall l Dietary preferences 204 Unit 14. Additional reading practice – miscellaneous texts Clinical eating disorders l Anorexia nervosa l Bulimia nervosa l Binge Eating and Compulsive Eating Disorder l A Scientific text. The abstract. l What’s behind the headlines? 224 Appendix 1. Answer Key 241 Appendix 2. Scripts 276 Appendix 3. Glossary Food products and dishes Food processing Institutions, departments, fields of study, posts and functions Wordlist 303 References 323