Pre-reading questions:
I will read each question. Then, please answer them.
講師がそれぞれの質問を読むので答えましょう。
- Do you prefer raw or cooked vegetables?
- Do you think the way food is cooked affects its taste and health benefits?
Vocabulary:
I will read the words, meanings, and sample sentences. Then, repeat after me.
単語、意味、例文を読みます。講師に続いて音読しましょう。
- contain /kuhn-TEYN/
- cancer /KAN-ser/
- raw /raw/
- method /METH-uhd/
- regularly /REG-yuh-ler-lee/
[verb] – to have something inside or include something as a part
Fresh fruits contain a lot of vitamin C, which helps boost the immune system.
[noun] – a serious disease in which abnormal cells grow uncontrollably in the body
Scientists are researching new treatments for cancer to improve survival rates.
[adjective] – not cooked or processed
Some people prefer eating raw fish in sushi because of its fresh taste.
[noun] – a particular way of doing something
The teacher introduced a new method to help students learn vocabulary faster.
[adverb] – happening often or at fixed intervals
Exercising regularly can help maintain a healthy weight and improve overall fitness.
Article reading:
Please read the whole article. Then, I will check your pronunciation and intonation.
記事を音読しましょう。講師はあなたの発音とイントネーションを確認します。
Research shows that the way vegetables are cooked affects their nutrients, which can change their health benefits. Some nutrients become easier for the body to absorb when cooked, while others decrease. High temperatures and long cooking times reduce water-soluble vitamins like vitamin C, B1, and folate. However, cooking can increase fat-soluble vitamins such as A, D, E, and K. For example, cooked tomatoes contain more lycopene, an antioxidant that may help prevent cancer, than raw ones. Similarly, cooked carrots have more beta-carotene, which the body converts into vitamin A.The cooking method also affects nutrient retention. Steaming and microwaving are the best ways to preserve nutrients since they cook food quickly and don’t require extra fats. Steaming keeps vitamins and texture intact, while microwaving retains heat-sensitive nutrients by using little or no water. Blanching, which briefly boils and cools vegetables, reduces nutrient loss but must be timed carefully. Boiling causes vitamins to seep into the water, making it less ideal unless the liquid is consumed. Roasting enhances flavor and retains fat-soluble nutrients. In the end, eating vegetables regularly is key to a healthy diet.
True or False:
Read the sentences and identify if they are true or false based on the article.
文章を読んで、記事に基づいて正誤を答えましょう。
- Cooking vegetables always decreases their nutrients.
- Some vitamins become easier for the body to absorb after cooking.
- Boiling vegetables is the best way to keep all nutrients.
- Steaming helps vegetables keep their vitamins and texture.
- Eating vegetables regularly is important for a healthy diet.
Fill in the blanks:
Choose the correct word from the table, then fill in the blanks.
適切な言葉を選んで空欄を埋めましょう。
contain | cancer | raw | method | regularly |
- He ______ checks his emails to stay updated on work assignments.
- Some athletes follow a ______ food diet to maximize their energy levels.
- Smoking increases the risk of developing ______, especially in the lungs.
- Some types of fish ______ high levels of omega-3 fatty acids, which are good for heart health.
- Scientists use a special ______ to analyze DNA in forensic investigations.