Lesson 4 Theme: Plan constructing. Writing for a scientific paper

Hometask: Answer the questions:

1. Write a plan.

2. A well-written research plan contains...

3. What is abstract?
Self study:
Topic: “Plan constructing. Writing a plan for a research paper”.
Instructions: 1. Make presentation on the topic.
2. Find out more activities related to the topic.
References:

1. 
   David Bohlke, Dorothy E.Zemach (2013) Skillful 1. Reading and writing. Macmillan.
   
2. 
   Louis Rogers and Jennifer Wilkin, Dorothy E.Zemach (2012) Skillful 2.Reading and writing. Macmillan.
   
3. 
   Scarry, S., Scarry, J. The Writer’s Workplace with Readings: Building College Writing Skills. Thomson Learning. Sixth Edition. 2010.
   

Additional references:

1. 
   Driscol, L. (2004), Reading Extra. Aresource book of multi-level skills activities. CUP.
   

Fry, E. B. (2000), Skimming and scanning Pre-intermediate. Jamestown Publishers. Questions

SELF STUDY

PLAN CONSTRUCTING. WRITING A PLAN FOR A RESEARCH PAPER

Activity 1. Reading and writing activities

Read and understand the text.

What we eat

1. 
   What is a vegan? A vegan (pronounced VEE-gun) is someone who avoids using or consuming animal products. While vegetarians avoid flesh foods, vegans also avoid dairy products and eggs, as well as fur, leather, wool, feathers and cosmetics or chemical products tested on animals.
   

Why vegan? Veganism, the natural extension of vegetarianism, is an integral component of a cruelty-free lifestyle. Living vegan provides numerous benefits to animals' lives, to the environment and to our own health - through a healthy diet and lifestyle.
The consumption of animal fats and proteins has been linked to heart disease, colon and lung cancer, osteoporosis, diabetes, kidney disease, hypertension, obesity and a number of other debilitating conditions. Cows' milk contains ideal amounts of fat and protein for young calves, but far too much for humans. And eggs are higher in cholesterol than any other food, making them a leading contributor to cardiovascular disease. The American Dietetic Association reports that vegetarian I vegan diets are associated with reduced risks for all of these conditions.

2. 
   Genetic engineering of food is a risky process. Current understanding of genetics is extremely limited and scientists do not know the long-term effects of releasing these unpredictable foods into our environment and our diets. Yet, GE ingredients are freely entering our food without sufficient regulations and without the consent and knowledge of the consumer.
   

Although transnational companies and their political supporters want us to believe that this food is safe and thoroughly tested, growing awareness of the dangers from GE food has started a global wave of rejection by consumers, farmers and food companies in many of the world's largest food markets.
Due to consumer pressure, supermarkets have taken GE food from their shelves, global food companies have removed GE ingredients from their products and leading pig and poultry producers have promised not to feed animals with GE feed.

3. 
   Along with the saturated fat and cholesterol scares of the past several decades has come the notion that vegetarianism is a healthier dietary option for people. It seems as if every health expert and government health agency is urging people to eat fewer animal products and consume more vegetables, grains, fruits and legumes. Along with this advice have come assertions and studies supposedly proving that vegetarianism is healthier for people and that meat consumption causes sickness and death. Several medical authorities, however, have questioned this data, but their objections have been largely ignored.
   

Many of the vegetarian claims cannot be substantiated and some are simply false and dangerous. There are benefits to vegetarian diets for certain health conditions and some people function better on less fat and protein, but, as a practitioner who has dealt with several former vegans (total vegetarians), I
know full well the dangerous effects of a diet devoid of healthful animal products.

4. 
   What has come to be called 'biotechnology' and the genetic manipulation of agricultural products is nothing new. Indeed, it may be one of the oldest human activities. For thousands of years, from the time human communities
   

began to settle in one place, cultivate crops and farm the land, humans have manipulated the genetic nature of the crops and animals they raise. Crops have been bred to improve yields, enhance taste and extend the growing season.
Each of the 15 major crop plants, which provide 90 percent of the globe's food and energy intake, has been extensively manipulated and modified over the millennia by countless generations of farmers intent on producing crops in the most effective and efficient ways possible.
Today, biotechnology holds out promise for consumers seeking quality, safety and taste in their food choices; for farmers seeking new methods to improve their productivity and profitability; and for governments and nongovernmentalpublic advocates seeking to stave off global hunger, assure environmentalquality, preserve bio-diversity and promote health and food safety.