Page 6 - Book V Unit 3

Paragraph 1 A Slow Eating is Good
Paragraph 2 B Reducing Sweets is Key
Paragraph 3 C The Real Killer is Sugar
Paragraph 4 D The Way You Look at Food is Most Important
Paragraph 5 E Keep It Fresh and Balanced

2 Study the language and structure.

1 What are the key details that support each point?
A The real driver of poor health is not so much fatty food, as it is sugar.

Detail(s):
B Much of this extra sugar comes from sweets and sweet drinks.
Detail(s):
C You can keep healthy by consuming different categories of fresh foods … rather than

processed foods.
Detail(s):
D A fundamental key to healthy eating is to eat slowly.
Detail(s):

2 Underline the linking words in the passage that introduce another way of saying what was
already mentioned in the previous sentence.
3 Circle the linking words in the passage which show that contrasting ideas are being introduced.

3 Use what you have learnt to write an essay about your own diet.

1 Write down everything you ate and drank over the last three days.
2 Compare what you have had over the last three days with the advice written in the article,
and any facts about diet and nutrition that you know to be true. Make two lists:

• A list of your good eating habits
• A list of your bad eating habits
3 If you have bad eating habits, make a list of things you can do to get rid of them.
4 Use your notes to write your essay. You can start like this:

Overall, I think I have healthy/unhealthy eating habits. As for the things that I am doing
right, … Still, I should improve my eating habits by …

4 Exchange your draft with a partner. Use this checklist to help you revise the draft.
Then take your draft back and revise it using your partner’s comments.

Does the writer use details to support each point?
Does the writer use proper linking words to tie the essay together?
Has the writer really thought about his or her diet carefully?
Does the writer use vivid words to add stress to his or her points?

5 Put up your essay in the classroom or read it to your class.

UNIT 3 FOOD AND CULTURE 33