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Collection of Reviewed Teaching Resources

Proteins – chemical compounds in food

Subject taught
- Biology
- Chemistry

Link
http://www.fao.org/3/x5738e/x5738e04.htm#1.1%20classification

Type of Product
- Articles
- Online module

Language Skills Developed
- Reading
- Speaking
- Writing

Transferable/Scientific Skills Developed
-The ability to process data and information - The ability to extract key elements from complex information -The ability to marshal arguments lucidly, coherently, logically and concisely -The ability to present material orally in a clear and effective way, -The ability to present written material - Attention to detail - Ability to think quickly -The ability to write and think -Reading materials in a foreign language -Speaking/conversing in a foreign language -Writing in a foreign language

Description
• General aims
Proteins as chemical compounds in food

• Linguistic aims
-Use proper grammar structures
-Learn and use a specific terminology
- Correct pronunciation

• Subject specific aims
Explain what the proteins are
Show the different groups of proteins
Point how proteins work and effect on human bodies
Connection between food and proteins- we have to know what we eat
The way of supplementing diets

• Target group age 18-22

• Level of competence in English (CEFR) C1-C2

• Time required to use the resource with the students - 30 minutes

• How to use it
This text can be used as a way to present the topic: Proteins – chemical compounds in food. It can be also used as an introduction before lecture about the topic. Below the text can be a list of new words just in case.
Teacher can prepare a list of questions about proteins. It will be a way of checking if students understand the text and if they find all the information in the text. Then students read the text on their own. Next they are split into small groups and they can work together to compare the answers. Then a teacher can summarise the team work, correct answers if it is necessary. In the end, a teacher can ask students to write a short review of what they have learnt about proteins
This text can be also used as an additional material before the test because it is very academic, it gives a lot of important information, the text is divided into paragraphs with titles which let students find information quickly. Students in groups can analyse all the diagrams presented in the text, and make conclusions, what kind of food gives the highest amount of proteins for human body.

• Possible difficulties for the students
- lack of vocabulary,
-a lot of new names
- the pronunciation of new words

Comments
• Strength - This text is not very long - It gives the most important information about the topic - It provides true information - there are diagrams - Teacher can rely on this video • Weakness -Too many new vocabulary to remember - A lot of difficult names to pronounce - It is written in an academic style which can make it boring • Scientific reliability -All pieces of information which are presented in the text are true, -The diagrams presented in the text are correct - A teacher can rely on this text • Pedagogical value (e.g. collaborative learning, self–directed learning, peer assisted learning, etc) - Increasing memory performance -Collaborative learning -Dual coding, repeating information -The ability to write, - The ability to talk and think - The ability to analyse and process information

Related Video Lessons

Proteins- compounds in food