Part 1: You will hear a short extract about meat.

Write NO MORE
THAN THREE WORDS for each blank.
https://www.youtube.com/watch?v=ouAccsTzlGU

 It wasn’t due to the great taste of animals; it was (1) _________________ when our
ancestors began eating meat around 2 million years ago. Climate change made the number
of plants fewer and meat (2) ________________________.
 Meat became a (3) ____________ of the diet from the discovery of fire. Yet recently, meat
has been associated with health risks like heart disease, cancers or early death.
 We eat meat for 3 reasons: energy, to acquire materials to (4) ____________________, to
get molecules that bodies can’t make. Energy and materials come from 3 (5)
_________________: fat, carbohydrates and proteins.
 There is only one important nutrient missing in the majority of the meat: vitamin C, which
appears in virtually all plants and supports our immune system, the development of (6)
_____________________. After a few months without vitamin C, you’d get (7) __________.
 Meat has another advantage: high (8) _______________________, which means that some
of the nutrients are broken down faster and available quicker.
 So meat is not dangerous but the health effects depends on how it’s prepared and its
sources. The most probably healthy meat is fish; fish contains acids like omega 3, which may
lower the risk of cardiovascular diseases and support (9) ____________________________.
 A second one is chicken, which is considered as meat with fewest health risks. The only
negative health effect of (10) ____________ is controversially fat.

KEY
1. Pure necessity
2. Bridged that gap
3. Staple
4. Fabricate our cells
 Fabricate (v):  manufacture something
5. Macronutrients
 Macronutrient (n): Consumed in relatively large amounts (grams or ounces),
macronutrients (carbohydrates, fats, proteins, water) are used primarily to
generate energy or to incorporate into tissues for growth and repair
6. Connective tissues
7. Scurvy
 Scurvy (n): an illness of the body tissues that is caused by not having
enough vitamin C
8. Bioavailability
  Bioavailability (n): Amount of a substance that becomes available (reaches
the target organ or systemic circulation) to an organism's body for bioactivity
when introduced through ingestion, inhalation, injection, or skin contact: sinh
khả dụng
9. Anti-inflammatory immune functions
 Anti-inflammatory (a):  reduce pain and swelling
10. Poultry
 Poultry (n): birds, such as chickens, that are bred for their eggs and meat