Youtube Exercise » English Grammar Homework

B2-C1

Why do we have chemicals in our food?

CNBC International

752K views 2 years ago

Warm-up Questions

When you hear the question “Why do we have chemicals in our food?”, what examples of “chemicals” do you think of?
Do you think “chemicals in food” are always harmful, or can they be helpful? Why?
What kinds of foods do you think are most likely to be “processed” or “ultra-processed”?

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Why do we have chemicals in our food?

Everyday eating and the health debate around ultra-processed foods (00:00 – 01:50)

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1. Which foods are described as part of the speaker’s normal day of eating?

Only fresh fruit, salad, and homemade soup
Coffee (and probably a cookie), a sandwich for lunch, and a ready meal for dinner
A smoothie for breakfast and steak for dinner

2. What did the 2021 study say about ultra-processed foods in the U.S. and U.K.?

They account for more than half of calories consumed
They account for less than 10% of calories consumed
They are mainly eaten only on weekends

3. According to the expert, what is the issue with “diet lemonade” that has “no added sugar”?

It contains too much natural fiber
It replaces sugar with artificial sweeteners/chemicals and looks healthier than it is
It is unsafe because it contains no vitamin C

Why do we have chemicals in our food?

Why processing exists, how UPFs are designed, and what the research shows (01:50 – 04:37)

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1. Which benefit of processing food is mentioned by the industry group?

It removes the need for farming
It guarantees weight loss
It increases shelf life and can improve texture

2. In the Imperial College London study described, what happened when the proportion of ultra-processed food in the diet increased by 10%?

There was no relationship found at all
The risk of developing cancer was associated with being higher
The risk of developing cancer dropped to zero

3. What does the World Health Organization say most non-communicable diseases result from?

Only genetics, not lifestyle
Too much sleep and too much water
Four behaviours: tobacco use, harmful alcohol use, physical inactivity, and an unhealthy diet

Why do we have chemicals in our food?

Affordability, policy pressure, investor action, and practical advice (04:37 – 09:25)

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1. What is one reason given for why many people rely on ultra-processed foods?

They are always free
They are accessible and cheap, especially when people have limited time and budgets
They require more cooking skills than fresh food

2. What kind of regulation are investors calling for in the food sector?

Voluntary reporting only, with no standards
Mandatory reporting of health and sustainability metrics
A ban on all supermarkets

3. Which is one of the expert’s “five simple rules” at the end?

Eat 30 plants a week
Avoid all colours of food
Never eat fermented foods

Why do we have chemicals in our food?

Transcript will load here…

1. What is the main idea of the video?

All food processing is new and started in the 1950s
Ultra-processed foods are common, can be linked to health risks, and raise questions about regulation and affordability
Only restaurants, not supermarkets, influence diet and health

2. Why do ultra-processed foods tend to encourage overeating, according to the expert?

They are designed with a “right mix” of fats, sugars, and salt to make people want more
They always include fresh vegetables
They contain no taste at all

3. What tension (problem) does the video highlight most strongly?

People have too many farms to choose from
People want healthier food, but cost, time, and the food environment often limit real choice
Processed food is unavailable in cities

Discussion Questions

Discuss the ideas from this video

Why do we have chemicals in our food?

Where do ultra-processed foods appear in your daily life (home, work, school)? Which are hardest to avoid?
Do you think “no added sugar” or “source of vitamin C” labels can create a “health halo”? What labels influence you most?
Who should be most responsible for improving diets: individuals, companies, or government? Why?
How could a country make healthier food more affordable without making life harder for low-income families?