Α syllabus for the teaching of English for Specific Purposes (ESP) and English for Academic Purposes (EAP) in the field of Nutrition & Dietetics and Food Technology.  Along with the use of content specific language and acquisition of subject specific vocabulary, students will practice their receptive (reading & listening) and productive (speaking & writing) skills. 

CONTENTS

Chapter 1          “Nutrients on Food Labels”

Themes: Micronutrients, macronutrients, nutrients of public health concern, dietary guidelines for Americans, carbohydrates, fats, vitamins, minerals, water, food labels

Academic Reading Skills: Selecting, Skimming, Scanning

Academic Presentation Skills: Making effective presentations

Academic Speaking Skills: Making a presentation using your notes

Academic Note-taking Skills: Taking notes from a text to use in a presentation (abbreviations & symbols),

Interaction Skills: Exchanging ideas with peers to reach a common decision

Chapter 2     “Food Groups”

Themes:     Food group properties, dietary pattern, nutrient-dense foods, “My Plate”, food safety recommendations

Academic Speaking Skills: Describing a process

Note-taking Practice: Taking notes from a talk on “Choose my Plate”

Academic Vocabulary Skills: Weights & Measurements

Academic Writing Skills: Paragraph Writing

Chapter 3 “Human Anatomy”

Themes: Integumentary, skeletal, muscular, cardiovascular, nervous, endocrine, lymphatic, respiratory, digestive, urinary, reproductive systems; their organs and function

Academic Writing Skills: Parallelism, Coherence & Cohesion, Subject-Verb Agreement

Academic Vocabulary Skills: Latin/Greek Plural, Formation of Medical terms

Note-taking Practice: Note-taking from a video about the immune system of the human body

Communication Skills: Exchanging ideas with peers about how the immune system works

Chapter 4 “Digestive system & Endocrine system”

Themes:  Ingestion, digestion, alimentary canal, problems during digestion, endocrine glands, exocrine glands, homeostasis, organs of the two systems

Academic Speaking & Writing Skills : Describing Charts & Diagrams

Note-taking Practice: Note-taking from a video about the systems of the human body

Academic Interaction Skills: Exchanging information by asking and answering Wh-questions

Academic Writing Skills: Using defining and non defining clauses

Chapter 5 Nutrition through the Life Cycle: Nutrition during Pregnancy & Lactation

Themes: Maternal body size, maternal weight gain, primigravida, multigravida,

maternal underweight, morbidity, birth weight, Apgar score, aversions, cravings

Pica, hindmilk,  foremilk, neural tube defects, weaning,

Academic Listening Skills: Listening to a 3΄ talk

Note-taking Practice: Taking notes from a text, to use in a 3΄talk

Academic Speaking Skills: Making a 3΄talk using your notes

Academic Writing Skills: Avoiding repetition, expressing cause & effect 

Chapter 6 Nutrition through the Life Cycle: Child and Adolescent Nutrition - Childhood Obesity

Themes: Formula milk, solid food, food intolerance, commercial baby foods, eating patterns, toddlers, cognitively, fine motor skills, childhood obesity, puberty, sexual maturation rate, peer acceptance, fad diets, anabolic steroids

Academic Vocabulary Skills:  Collocations

Academic Listening Skills:  Listening to fill in a table

Academic Speaking Skills :Interaction (role-play), changing roles

Academic Writing & Speaking Skills: Expressing Ability and Possibility

Chapter 7 Nutrition through the Life Cycle: Adult Nutrition & Nutrition for the Elderly

Themes: Maturation, cardiac functioning, primary and secondary aging, reproductive capacity, menopause, mood swings, weight management, muscle agility, fractures, diverticular disease, sarcopenia.

Academic Writing Skills: Writing a lab report, using verbs of Reference

Academic Listening & Note-taking Skills: Watching a video and taking notes

Critical Thinking: Tracing the differences Compare the “Choose my plate for adults” with the “My plate for Older Adults”.

Interaction Skills: Discussing with peers to reach a common decision

Chapter 8                                                                   Eating Disorders

Themes: Anorexia nervosa, bulimia nervosa, binge eating disorder, PICA, rumination disorder, avoidant/restrictive food intake disorder, night eating syndrome,  drunkorexia, orthorexia, other specified feeding or eating disorder (OSFED).

Academic Writing Skills: Avoiding wordiness, writing a conclusion

Interaction skills: Expressing agreement – disagreement

Speaking Skills: Giving advice

Chapter 9 Nutrition and Health Claims –– Food Additives

Themes: Regulation, nutrition claims, health claims, fair competition, authorisation, transparency, legislation, regulations, food additives, toxicity, carcinogenicity, genotoxicity, emulsifiers, irradiation, pasteurisation, inhibition, inactivation, recontamination, sustainability, hygienic processing, interactive indicators, intelligent/active packaging

Academic Writing Skills: Abstract Writing

Interaction Skills: Discussing with peers

Critical thinking: Thinking implications and analysing pros and cons

Academic Speaking Skills: Making a Speech

Chapter 10 Body Composition – Sports Nutrition – Clinical Nutrition

Themes: Essential fat, metabolic disorders, dual energy X-ray absorptiometry (DEXA), underwater weighing (UWW), skin-fold thickness (SFT),  body mass index (BMI),  bioelectrical impedance analysis (BIA), isotope dilution (ID), non-invasive, lean body/ adipose tissue, electrical impedance, intermittent/ high-intensity, chronic endurance, endogenous fat

Academic writing: Paraphrasing, summarizing