Monday, October 25, 2010

English conversation about diet - between dietician and students

This is a face to face between a dietician and a group of students:

Teacher : Dear students, I have invited a dietician for a face
to face session with you. This is Dr.Suniti Bhojan.

You are free to ask her questions.

Student A : Ma’m, could you please suggest a correct fitness
schedule?

Dr. S.B. : You must aim for a healthy weight and be
physically active

Student B : How does one choose one’s diet?

Dr. S.B. : You must choose a variety of grains daily,
especially whole grains and a variety of fruit and
vegetables everyday. A sensible diet is low in
saturated fat and cholesterol and moderate in
total fat. Also see to it that salt and sugar content
is moderate.

Student C : Do you believe that a balanced diet can prevent
diseases?

Dr. S.B. : Most certainly! A good and sensible diet not only
promotes good health but reduces the risk of
chronic diseases such as heart disease, cancer,
diabetes and stroke.

Student D : What would you recommend as the ideal measure
of serving of food per day?

Dr. S.B. : That’s a good and practical question! Let me try
and give a breakup of each category- 1 cup of
milk or curd, 2-3 ounces of cooked lean meat,
poultry or fish, 1 egg or 2 tablespoons of butter
Vegetable: 1 cup of raw leafy vegetables, 1 cup
of other vegetables (cooked or chopped raw),
l cup of vegetable juice, lcup of cooked dry beans
Fruit: 1 medium apple, banana, orange; 1 cup
of chopped, cooked or canned fruit; 1 cup of
fruit juice .

Bread, Cereal, Rice: 1 slice ofbread, 1 ounce
ready-to-eat cereal, 1 cup of cooked cereal, rice.
No specific serving size is given for the fats, oils,
and sweets group because the message is USE
SPARINGLY.

Students : Thank you doctor! We will definitely adhere to
this diet chart.

Teacher : Thank you for your suggestions doctor.

Task 1: Practise the above conversation, taking turns.
Task 2: Form pairs.
a) Discuss with your partner about the day’s diet.
b) Ask your friend to list out his preferences of
food.
Task 3: Prepare dialogues between a patient convalescing
after a bout of jaundice and a dietician:
a) clearing doubts on diet restrictions
b) asking for specific tips on nutritive values
Take turns and practise the dialogues.

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