Методическая разработка урока по английскому языку "Nutritional value of milk."

Сабақтың жоспары

План урока

Пән Предмет	Prof.    Engl.	Күні дата
сабақтың № № занятия		Топ группа
Тақырып Тема	Nutritional value of milk.
МақсатЦели Білімділік Дидактическая •to fasten lexical and a writing skills on the topic Дамытушылық Развивающая to develop monologue speech ТәрбиелікВоспитывающая to bring up interest in the study of English culture.
Сабақтын типі (тұрпаты) Тип урока	Lesson formation of writing skills.
Сабақтын әдісі Метод обучения	Practical method.Collage.
Корнекілік Оснащение	Text,tasks
Сабақтын барысы Ход урока
1. Бағдарлану – мотивациялық блок Мотивационно – ориентировочный блок
Сабақтың тақырыбын шығу, жазу Выход на тему, запись темы урока Good morning, boys and girls! Nice to meet you! Sit down, please! What can you say about Mechanization in livestock?				Оқу мақсатын қою Постановка цели, задач урока formation of writing skills.
Сабақтың барысымен танысу                               Знакомство с ходом урока
Білім жаңғыртуы Актуализация знаний
Power of milk

2. Жана материалды мазмұндау (баяндау) Изложение нового материала

Read and translate:.

Nutrition and health

See also: Fat content of milk

The composition of milk differs widely among species. Factors such as the type of protein; the proportion of protein, fat, and sugar; the levels of various vitamins and minerals; and the size of the butterfat globules, and the strength of the curd are among those that may vary.^[21] For example:

·                    Human milk contains, on average, 1.1% protein, 4.2% fat, 7.0% lactose (a sugar), and supplies 72 kcal of energy per 100 grams.

·                    Cow's milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals^[88] and supplies 66 kcal of energy per 100 grams. See also Nutritional value further on

Donkey and horse milk have the lowest fat content, while the milk of seals and whales may contain more than 50% fat.^[89][90]

Milk composition analysis, per 100 grams[91][92]
Constituents	Unit	Cow	Goat	Sheep	Water buffalo
Water	g	87.8	88.9	83.0	81.1
Protein	g	3.2	3.1	5.4	4.5
Fat	g	3.9	3.5	6.0	8.0
----Saturated fatty acids	g	2.4	2.3	3.8	4.2
----Monounsaturated fatty acids	g	1.1	0.8	1.5	1.7
----Polyunsaturated fatty acids	g	0.1	0.1	0.3	0.2
Carbohydrate (i.e the sugar form of lactose)	g	4.8	4.4	5.1	4.9
Cholesterol	mg	14	10	11	8
Calcium	mg	120	100	170	195
Energy	kcal	66	60	95	110
	kJ	275	253	396	463

Ch. = Choline; Ca = Calcium; Fe = Iron; Mg = Magnesium; P = Phosphorus; K = Potassium; Na = Sodium; Zn = Zinc; Cu = Copper; Mn = Manganese; Se = Selenium; %DV = % daily value i.e. % of DRI (Dietary Reference Intake) Note: All nutrient values including protein and fiber are in %DV per 100 grams of the food item. Significant values are highlighted in light Gray color and bold letters.^[94][95] Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group^[96][97] Q = Quality of Protein in terms of completeness without adjusting for digestability.^[97]

Nutritional value
[show]	Protein	Fiber	Vitamins	Minerals

Cow's milk (whole)
Nutritional value per 100 g (3.5 oz)
Energy	252 kJ (60 kcal)
Carbohydrates	5.26 g
Sugars lactose	5.26 g 5.26 g
Fat	3.25 g
Saturated	1.865 g
Monounsaturated	0.812 g
Polyunsaturated	0.195 g
Protein	3.22 g
Tryptophan	0.075 g
Threonine	0.143 g
Isoleucine	0.165 g
Leucine	0.265 g
Lysine	0.140 g
Methionine	0.075 g
Cystine	0.017 g
Phenylalanine	0.147 g
Tyrosine	0.152 g
Valine	0.192 g
Arginine	0.075 g
Histidine	0.075 g
Alanine	0.103 g
Aspartic acid	0.237 g
Glutamic acid	0.648 g
Glycine	0.075 g
Proline	0.342 g
Serine	0.107 g
Vitamins
Vitamin A equiv.	(6%) 46 μg
Thiamine (B1)	(4%) 0.044 mg
Riboflavin (B2)	(15%) 0.183 mg
Vitamin B12	(19%) 0.45 μg
Choline	(3%) 14.3 mg
Vitamin D	(0%) 2 IU
Minerals
Calcium	(11%) 113 mg
Magnesium	(3%) 10 mg
Potassium	(3%) 132 mg
Sodium	(3%) 43 mg
Other constituents
Water	88.32 g
100 mL corresponds to 103 g.[98]
·                                 Units ·                                 μg = micrograms • mg = milligrams ·                                 IU = International units
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Processed cow's milk was formulated to contain differing amounts of fat during the 1950s. One cup (250 mL) of 2%-fat cow's milk contains 285 mg of calcium, which represents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult. Depending on its age, milk contains 8 grams of protein, and a number of other nutrients (either naturally or through fortification) including:

·                    Biotin

·                    Iodine

·                    Magnesium

·                    Pantothenic acid

·                    Potassium

·                    Riboflavin

·                    Selenium

·                    Thiamine

·                    Vitamin A

·                    Vitamin B₁₂

·                    Vitamins D

·                    Vitamin K

The amount of calcium from milk that is absorbed by the human body is disputed.^[99] Calcium from dairy products has a greater bioavailability than calcium from certain vegetables, such as spinach, that contain high levels of calcium-chelating agents,^[100] but a similar or lesser bioavailability than calcium from low-oxalate vegetables such as kale, broccoli, or other vegetables in the Brassica genus.^[101][102]

Milk as a calcium source has been questioned in media, but scientific research is lacking to support the hypothesis of acidosis induced by milk. The hypothesis in question being that acidosis would lead to leeching of calcium storages in bones to neutralize pH levels (also known as acid-ash hypothesis). Research has found no link between metabolic acidosis and consumption of milk.^{[103][104][105]}

Recommended consumption

The U.S. federal government document Dietary Guidelines for Americans, 2010^[106] recommends consumption of three glasses of fat-free or low-fat milk for adults and children 9 and older (less for younger children) per day. This recommendation is disputed by some health researchers who call for more study of the issue, given that there are other sources for calcium and vitamin D. The researchers also claim that the recommendations have been unduly influenced by the American dairy industry,^[107]and that whole milk may be better for health due to its increased ability to satiate hunger.

Medical research

There is recent evidence suggesting consumption of milk is effective at promoting muscle growth.^[108] Some studies have suggested that conjugated linoleic acid, which can be found in dairy products, is an effective supplement for reducing body fat.^[109] With regards to the claim of milk promoting stronger bones, there has been no association between milk consumption or excess calcium intake^[110] and a reduced risk of bone fractures.

3. Рефлексия бақылау блогы

Рефлексивно – оценочный блок

Білімдерін бекіту Закрепление знаний

1.Collage.

 Нәтижелерді жинақтап, қортындылау

Обобщение результатов, подведение итогов Conclusion of the lesson.Marks.

Рефлексия Collage.

 Үй тапсырмасы   Домашнее задание table

қолы ___________________  подпись ________________