«The quality of nutrition in Russia and other countries in the world»

Муниципальное образовательное учреждение

Средняя общеобразовательная школа №2

Карасукского района Новосибирской области.

Учебно-исследовательская работа

«The quality of nutrition in Russia and other countries in the world»

Автор:  Чернова Дарья

11 «Б» класс МОУСОШ №2

Руководитель:  Цыганкова

Наталья Ивановна

учитель иностранного языка

высшей категории

г. Карасук, 2009 год

Plane.

Introduction _________________________________________________________3

Chapter I____________________________________________________________6

1.1.  British food_______________________________________________________6

1.1.1.  The traditional British meals________________________________________6

1. 1.2. The connection of economics and the system of nutrition_________________7

1.2. The comparison of British, French and American cuisine__________________10

1.3.  Quantity against quality____________________________________________11

Chapter II__________________________________________________________14

2.1 Russian cuisine____________________________________________________14

2.1.1 The peculiarities of Russian food____________________________________15

2.2 What foreigners think about Russian meals?_____________________________18

Charter III__________________________________________________________19

3.1 Social survey______________________________________________________19

3.2 Conducting experiments with fast food (potato)__________________________20

Chapter IV Inference_________________________________________________23

4.1How to take care of your health? ______________________________________23

4.2 Conclusions______________________________________________________24

The list of the used literature__________________________________________25

The application______________________________________________________26

INTRODUCTION

Urgency of research. The problem of healthy nutrition concerns everybody. I am sure that health is very important thing for all people. If you are in good health, you are in a good mood; you will be good at your work and learning. The problem of healthy food became one of the main problems in our modern world.

There is no organized system of nourishment in our country, not speaking about its medical (therapeutically) effect.

More than half of Russians which are older than 30 have over weight. In the rich countries states the situation is less anxious, than we have. In the USA (probably fat Americans were seen even by those, who never crossed an ocean, even in films and TV programmes) over weight has the third of population, and in England are 22 percents, and in France - only 11 percents.^[1]

Starving it is not officially for us. But about 10 percents of children from poor families have insufficient mass of body or their growth is not enough.

Taking care of children is an index of social maturity of the state. Worsening of health of rising generation is an indisputable fact. And what to expect if on the pectoral rearing after 6 months are there only 30 percents of babies? Glamurizaciya of way of life induces the sufficient number of young parents to separate a child from a breast for saving of its form, and in order not to lose a sexual attractiveness.   Worldwide organization of health protection for a long period of time calls to go back to the traditional method of feeding, and in the west women listen to its recommendations.

Research proved that healthy food in the first 12 months after the birth adds three years the life of the nation, into the school years - three more years

General life span consists of such bricks. And if to pay attention to working population which eats sandwiches brought from home or whose possibilities are allowed to eat fast food and if not to forget our pensioners, it will be more than 5 years.

For a standard, we took American style of nutrition, with their fat hamburgers, and fried and various aerated waters, which are so liked by our Russian young in MacDonald’s.

All of that today in the world is considered a dirty meal.

Strangely enough, empire of MacDonald’s catching anxious for its business tendencies passed many states, for example Russia, getting up on the advance-guard of fight for a healthy feed and creating the proper structure.

Based of that it proves the greatness and importance of this problem.

The main aim of my research is to analyze the quality of nutrition in Russia and other countries in the world. And to achieve this aim, I set some tasks for myself. They are:

1. to determine the extent of consumption of unhealthy food;
2. to identify what is common in the system of nourishment in Russia and foreign countries;
3. to examine the cause of the using poor-quality food;
4. to determine which determines the quality of the product;
5. to prove the negative influence  of poor-quality products on the human body;
6. to find the ways of solving this problem.

The objects of my research were schoolchildren (teenagers), grown-ups and different kinds of food.

The duration of the research: 5 months (December 2008 – April 2009)

The methods of research:

1. conducting of questionnaire;
2. studying of special literature;
3. diagnosis and analyzing of statistic facts;
4. mathematical method;
5. experimental work.

The structure of my work. My research consist of introduction, 4 chapters, the list of used literature and the  application. In the introduction is determined the urgency of research, nowadays, which is connected with the quality of nutrition in Russia and other countries in the world, the facts, improving thee greatness of this problem, the aim, the tasks, the time, the objects and methods of research.

The system of the British nutrition is described in the first chapter. The traditional British meals, the connection of economics and the system of nutrition, the comparison of British, French and American cuisine, also describes the relationship of quality and quantity.

The system of Russian nutrition is described in the second chapter: the peculiarities of Russian food and  Opinion foreigners about Russian meals.

In the third chapter  I summarized and analyzed the results of my surveys, which were done with the group of students and teachers. I also described the experiment which was conducted with the specialists of the Medical Sanitary Service.

The inference is in fourth chapter. Here I described conclusions, recommendations, determined the outlook of the research.

In the list the used literature  are named the main sources, which were used in my work. And the diagrams are presented in the application.

CHAPTER I

1.1 British food.

    British food has a bad reputation in Europe. This is not entirely justified. Traditional home-cooked British food is as good as European cooking. A good example is the traditional British Sunday lunch, consisting of roast beef, roast potatoes and pudding. There is also a large variety of excellent British cheeses. British people eat a lot of meat but they rarely eat raw ham. Although not many people in Britain eat rice as a first course, they sometimes eat it as a second course. Wine is expensive, so not many people drink it with their meals. Mineral water is not very common, either. One of the most popular drinks with meals in Britain is tea.

 1.1.1. The traditional British meals

    The meal for which Britain is most famous is the traditional breakfast, which usually consists of cornflakes with milk, toast with marmalade or honey and tea. Some people also eat sausages, eggs and bacon for their breakfast.

     For lunch, they usually have soup, fruit juice, cold meat and salad, or roast meat and vegetables, and then goes an apple tart, or a hot milk pudding, cold fruit salad, or ice-cream.  From four to six there is a very light meal called afternoon tea.  It is rather a sociable sort of thing, as friends often come in then for a chat while they have their cup of tea, cake or biscuit. In some houses, dinner is the biggest meal of the day. It consists of a cup of tea and a cake. This became a kind of ritual. At this time “everything stops for tea” in England. The whole nation is at ease drinking tea.

     Dinner (usually at 6 p.m.), is much like lunch and is in many families the last main meal of the day. For supper they have tea or coffee with biscuits. Almost every meal finishes with tea (with or without milk), cheese and butter.

      The English people like fish and chips. Everybody seems to have a fish and chip supper at home at least once a week. There are fish and chip shops in the side streets of every English town.

      If you want to “eat out” in a restaurant in Britain, there is an enormous variety of both British and foreign restaurants to choose from.^[2]

1. 1. 2. The connection of economics and the system of nutrition

Over the last ten years, British cuisine has become almost unrecognizably good.  Gone are the days when salad consisted of greenish-brownish iceburg lettuce topped by a mayonnaise-like concoction with the slightly sinister name of “salad cream”. The fish-and-chip shop remains, but no one any longer considers it the height of British culinary achievement (though the Scots still cling to the notion that everything edible should be deep-fried).

Immigrants must take the blame for this state of affairs.  The gastro revolution began with an invasion of ethic food—better quality curries and Thai pub fare. In the last few years, it has spread further, sparking a renaissance even for traditional British dishes, which have blossomed in the gastropub movement. Now a proper salad might consist of rocket (a.ka.a arugula), heirloom tomatoes, and tangy vinaigrette; and cod is steamed in banana leaves.

Several years ago, Paul Krugman ( he has given the Nobel Prize in economics) speculated  that Britain’s food became so bad because its economics was so good. Before industrialization, he argues, British cuisine was among the best in Europe.  But because Britain was the first nation to industrialise, refrigeration was still waiting to be invented.  Thus, Britons left the farm for the city without benefit of modern food preservation techniques.  Far from the source of what they ate, they relied on canned vegetables, primitively preserved meat, and a lot of root vegetables—and fried it all up to make it at least somewhat appealing. Even after technology made fresh fruit and vegetables available, the British palate had been set on bland, greasy meals. It did not occur to generations of Britons that affordable food could be better.

Then Britain pioneered another trend:  globalization, which brought in immigrants with different tastes--and increased wealth, which meant more Brits could go abroad and experience what else the culinary world had to offer. More efficient farming practices, cheaper transportation, and increased trade made Spanish oranges as ubiquitous as Dorset bacon. The growing supply of, and demand for, better quality food altered British tastes.

Now with hysteria over GM products, and a better understanding of healthy eating, Britons are demanding more locally grown and organic produce. The Economist this week points out that such behaviour does not necessarily achieve its intended goal. However, it has arguably revived enthusiasm for traditional British fare and pre-industrial eating habits, only this time spiced up with a little coriander (and without the nasty undertaste of possible famine.)^[3]

However, the dark ages of British food still linger, despite Jamie Oliver’s one-man crusade. After pubs close many still get a hankering for fish and chips.  And nothing has so far overcome the stubborn infatuation with marmite.

The public perception of British Food is changing, after years of negative reports the consumer has now recognised the values that British Food represents. High Quality, Freshness and Environmental Friendliness now feature highly whenever the public is asked for its views on British food.

A recent survey of attitudes revealed that 50% of consumers are now concerned about food miles, a key advantage for home grown food over imports. Interestingly 75% of consumers now state they would buy more British food but believe that retailers purchasing policies are denying them that choice. Amongst the ever growing proportion of the population over the age of 50 the demand is even greater. 54% actively seek out British food and 35% would pay more for a British alternative to imported products.

The recognition that British Food now rates amongst the best in the world is further evidenced by the increasing level of British exports. 2006 represents the highest ever recorded level of food exports reversing a trend of several years of decline. This has been driven by increases in export sales of traditional British products such as beef and beer. In most markets the consumers appreciate the British reputation for best practise farming methods and recognise the superb quality of tradition British fare.

British Food Fortnight presents retailers with a vital point of focus to capitalise on these emerging trends. It also allows everyone to extend and maximise the existing retailer initiatives on local sourcing under a well publicised and relevant umbrella event. The timing of the event 22 September to 7th October fits superbly between the end of summer and Halloween providing a sales focus point during an otherwise quiet period.

The promotion of British Food during the British Food Fortnight in 2006 has, amongst smaller retailers, proved a catalyst to drive significant sales improvements. Sales have grown by up to 30% and over 80% of the products introduced during British Food Fortnight have been retained. The methods adopted by these stores provide a framework that works equally well in the multiples. In store food tasting, the involvement of suppliers both national and local to provide in store support have all proved effective in engaging consumers. The promotion of the key messages about Quality, Freshness and Environmental soundness is the best way forward. It is not about discounting which simply devalues the “British” brand and erodes everyone’s margin, but about focus on the values the products represent.^[4]

In short British Food Fortnight provide the retailer with a fantastic opportunity to build on current initiatives, fulfil consumers desires and grow both sales and profits with the support of a nationally recognised and supported event. It would be foolish not to.

English cuisine was historically bad in the cities because England urbanised fast and hard in advance of good transport and good food storage - hence corned beef, pickled everything, and mushy tinned peas. After that it's a matter of lack-of-demand creating lack-of-supply - until recently. Multi-ethnic British cities are a fantastic place to find food these days (it ain't the 50s any more, folks).

1.2. The comparison of British, French and American cuisine.

British cuisine suffered in comparison to French cuisine. But there was an obvious reason why the French restaurant industry was so well developed: the revolution. A lot of French aristocrats lost their heads and their cooks had to find some other way to make a living. They started restaurants. This hyper-competitive situation caused the French restaurants to evolve into something special.

There exists such an opinion  that cheap travel and EU work permits have made all the difference -- she says that since the 60s and the increase in lower and middle class travel British diners have been more demanding after they return home (there were always GREAT restaurants in London serving the upper and upper middle classes, after all).

What *she* sees as different now is the number of young British cooks who have worked and trained abroad and come home to open neighborhood restaurants or country restaurants.

Doesn't it have something to do with the fuel burned for cooking? Britain (and Germany) used coal. In Asian countries and (other European countries?) it was wood. Hence (I guess) faster burning, more flavoursome food.

But some experts think that  traditional English cuisine is not so bad, just a bit bland: there's nothing inherently wrong with roast beef and Yorkshire pudding, meat pies, etc. if they are prepared well. British cuisine's bad reputation probably originated because of this relative blandness, but it was cemented during the post WWII period when the Brits had to continue rationing even after the war because the country was broke. Old people tell stories about the unbelievably bad food in London in the 1950s, and everyone blamed it on rationing.

What about French cuisine before the Revolution? Was it not well-developed? What role does cultural important and influential patronage play in the development of elaborate cuisine?

What would have led to the British having a more "functional" attitude to food, and the French considering it so much more important in their lives?

The first reason why British cuisine failed to develop then was because the ingredients were of too high quality. In contrast, the French had to develop all sorts of sauces and so on to cover up the taste of the frogs and snails they were reduced to eating.

There are two slightly separate questions here:

- what is it about Britain in particular that made its food so bad for so long, and yet did not make French or Italian bad?

- regardless of why Britain drew the short straw when it came to food quality, why did British food not improve for so long?

1. While the first question is historically interesting, it is the second that is important on this site. Why was a bad equilibrium not fixed by the market? And if British food can stay bad for a hundred and fifty years, what other bad equilibria are we stuck with as a result of too much trust in the market?

There is a lot of ways dependence in  cultural tastes, including especially cuisine. Most people like what they were fed as children, so things get deeply entrenched based on local products and stay that way a long time.

British food isn't that bad. American food isn't that great either..

What do American eat besides of BBQ, what beer do they drink?

American people insult british food when the food in Britian is on average far better. For decades Americans thought a good beer was Miller or Bud. Then people traveled more and realized what they've been drinking for years was bad. During World War II beer makers were reduce the quality of ingredients and the American public to be accustomed to lower quality beer.

1.2 Quantity against quality.

The British are the fattest in Europe, but of course not as fat as Americans. We both go for quantity because we have high time costs. France, and Italy, have historically been more idle, due to failed revolutions, oppressive regimes, etc. You can't just say it's the terrain, although that's a factor.

You can get cheeseburgers as easily in Britain as in the US. Cheeseburgers aren't even American food as much as international food. You can get them anywhere. Anyway, burgers in England are better. The beef, cheese and bread there is better than here. It’s true about fried chicken though. You can get KFC in England, but that's far from good southern fried chicken. Other than southern fried chicken, BBQ and tacos, what american food is worth eating that can't be found as good or better in England?
Supermarkets have huge control in the UK with a 70% share of the market. Therefore, the food that most of them eat and are accustomed to, many from a very young age is selected by a combination of profitability and demand. In this situation taste, freshness, seasonality and environmental impact give way to shelf life, uniformity and convenience. However, they continue to buy this low quality produce, so that's what they'll keep giving them until enough people recognise this fact and let them know it's not good enough.

Food in Britain is still considered to be pretty bad. The biggest difference between eating out in Britain and eating out in continental Europe is that the average quality is much lower in Britain, and that good restaurants are only affordable to a tiny fraction of the population in Britain. In continental Europe, on the other hand, even students can easily afford to eat out in a famous restaurant once a month, and can afford to eat out in a decent restaurant at least once a week. The fact that Britons prefer to live in village-like colonies of detached houses is not very beneficial for the development of urban life and a culture of eating out. Moreover, prices are simply ridiculous (as for many other things in Britain).

Nearly all their food reflects the lifestyle of most British people - in a climate like theirs and with the conditions in which we live, that is to say long working hours and the tendency for the skies to be grey is it any wonder that the preferred cuisine is what it is - lots of meat and carbs, high energy and filling.

CHAPTER II

2.1 Russian cuisine.

Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provided the ingredients for a plethora of breads, pancakes, cereals, kvass, beer, and vodka. Flavourful soups and stews are centered on seasonal or storable produce, fish, and meats. This wholly native food remained the staple for the vast majority of Russians well into the 20th century.

Russia's great expansions of territory, influence, and interest during the 16th-18th centuries brought more refined foods and culinary techniques. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and liquor were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. The result is extremely varied in technique, seasoning, and combination.^[5]

From the time of Catherine the Great, every family of influence imported both the products and personnel - mainly German, Austrian, and French - to bring the finest, rarest, and most creative foods to their table. This is nowhere more evident than in the exciting, elegant, highly nuanced, and decadent repertoire of the Franco-Russian chef. Many of the foods that are considered in the West to be traditionally Russian actually come from the Franco-Russian cuisine of the 18th and 19th centuries, and include such widespread dishes as Veal Orloff, Beef Stroganoff, Chicken Kiev, and Sharlotka (Charlotte Russe).

According to figures recently released by the Russian Economic Trade Development and Trade Ministry, food production our consumers choose for better quality products.

And in recent years, the Russian food industry has grown steadily by some four to five percent. Food companies have systematically modernized their production methods. Modern production plants have been set up in Moscow and St. Petersburg and factories are being modernized across Russia.

Food companies want to ensure the quality of their products, starting with primary production. Their aim is to control the entire production chain from the farm to the stores.
There are a total of 23,000 food companies in Russia. Well-known foreign food companies operating in Russia include Dirol Cadbury, Kraft Foods, and Mars LLC. They all have their own production plants in Russia.

2.1.1 The peculiarities of Russian food.

In Russian it’s usual to have meals three times a day. There is breakfast, dinner and supper.

Neither breakfast nor its preperation usually takes much time. In Russia it’s not common to eat much for breakfast. A usual breakfast could include an omelette, sandwiches, corn flakes or something like that. But of course there are some traditional Russian dishes. For example sirniki. Sirniki is made from dough containing lots of cottage cheese and fried on a pan. They are usually served with sour cream and sugar. Blini and blinchiki are other common morning meals. Blini are practically the same as English pancakes. In Russia they are served with butter and sugar. Blinchiki are very thin blini. Of course they are made from other dough. The thinner the blinchiki are, the tastier they are. Besides there are blinchiki with stuffing. There is a plenty of different stuffing. For example blinchiki with cottage cheese, meat, jam. If you are in Russia on Maslenica (Shrovetide, Shrove Tuesday) you can try different kinds of blinchiki because on that holiday blinchiki are considered to be the main and necessary dish. Try blinchiki with caviar - the posh variant of the course. Russians really love caviar and serve it on many holidays.

But let’s go back to breakfast. Kasha (porridge) is another traditional dish for breakfast in Russia. You will find it on the table more often than sirniki or blinchiki because it’s much simpler to prepare. Not only porridge is popular but also cereal made from other different grains. Usually breakfast is accompanied with a cup of tea.

Dinner consists of several courses. From the times of Soviet cafeterias it’s common to call them first course, second course and third course. First course is a soup. Second course includes meat and garnish. A drink in Russia is called third course. It’s usually tea, coffee, juice or compote. Sometimes third course includes a dessert. The official time for dinner at work is usually from noon till 1 o’clock PM. At home, for example on the weekend, dinner is usually later – at three or four o’clock PM.

All family gathers together for supper and this is probably the longest and the nicest meal of the day. Supper usually starts near seven o’clock PM and can last for some hours. They discuss the latest events at the table and members of family share their emotions with each other. Guests are usually invited for supper. At supper you have a wonderful opportunity to discover Russian cuisine.

So what do Russians eat? At first shi of course. Shi is a soup made from meat, cabbage, carrot, potatoes, tomatoes and onion. Add some sour-cream to it and you’ll get a delicious taste. That’s something that helps Russians to warm during the cold winter. Maybe many people haven’t heard about shi before, but everybody knows borshch. In fact borsch is she with beet. That’s the main difference between these soups. Borshch is more often related to courses of the Ukrainian cuisine.

There is also traditional salad in Russia. Ask any Russian what salad it is and he or she will answer you in a moment. This is olivye! Russians prepare it on every holiday. It has become a great tradition here. This salad is sometimes called Russian salad abroad. And the name “olivye” has a French origin. It’s strange but in Russia this salad is considered to be a course brought to Russia by a French man Olivye. Of course it’s hard to say if it’s true or not. Besides olivye doesn’t have any relation to the French cuisine. It is prepared from boiled chicken, potato, carrot, conserved peas, pickled cucumbers, onion and mayonnaise. It's a little strange mixture of ingredients but try it anyway, and you’ll understand that it’s really very tasty.

Another dish of Russian cuisine containing a lot of ingredients, which at first sight don’t seem to suit each other, is okroshka. The word “okroshka” comes from the verb “kroshit” that in English means “to crumble”, “to cut”. So the name of the course speaks for itself because during its preparing many kinds of products are crumbled & cut.

Beside soups, Russians have some other tasty things. Golubci and pelmeni are among them. They are popular in many countries abroad but you should try them in Russia because here they are the best.

Bread plays a very important role in the meal. Russians eat bread with practically all dishes. In Russia they cook light and dark bread. The colour of bread depends on the kind of flour is used for its preperation. In the past bread was baked in special ovens in the country. That bread has a wonderful taste and of course it can’t be compared with that bread which shops supply. Unfortunately this tradition is disappearing nowadays, although some elderly people continue baking bread and don’t buy it in the shops.

Among drinks Russians often like tea and vodka. Perhaps Russian climate which is famous by its cold weather influenced this choice of drinks. But when it’s warm Russians drink kvass and compote with pleasure.

There is a tradition to wish everyone 'good appetite'.

2.2 What foreigners think about Russian meals?

Man from Chili:

Russian meals have meat as its main component. I think Russia is all like big piece of meat. Extremal weather, serious people… Siberians need to have power to live almost all year long in winter, so people in Siberia eat a lot of meat. In spite of eating a lot of meat, Russian has natural healthy diet. They eat meat with vegetables and never eat a lot, as in America people do.

Man from Great Britain:

In Russia, I like their dairy products. They are all very tasty and useful. But the most interesting Russian milk food is milk soup. Nowhere in the world, had I met this dish! I tried to cook milk soup at home but could not. But sometimes it seems to me that Russians never heard about thing we name “healthy food”. They add mayonese to every dish they eat. It is so many calories there!

Woman from France: 
Meals we buy in France every day in Russia are very expensive. Good cheese, meat can be bought only in elite supermarkets. But Russia has the tastiest fish in the world. In Siberia I tried wonderful salmon – you will not find such fresh fish nowhere in the world! In France, sea products are expensive and not every man can buy them.

CHAPTER III

3.1 Social survey.

The greatest point of my research is a social survey (interview), which I’ve made to find out people’s opinion  about healthy eating. The objects of my research were students and teachers. They were given 5 question. The results are the following:

1. We have to eat poisoned food.

Data are shown in list 1.

List 1

2. It is important for us to have a well-balanced diet.

Data are shown in list 2.

List 2

3. People should follow their traditional diet.

Data are shown in list 3.

List 3

4. Fast food helps us save our time.

Data are shown in list 4.

List 4

5. We should to prefer vegetarian diet.

Data are shown in list 5.

List 5

These results are represent in the diagram (look at application №1)

3.2 Conducting experiments with fast food (potato).

The next part of my research concern fast food especial  potato.

     Recently, researchers from Stockholm University completed the study of   more than 100 different products. The results shocked all the experts dealing with issues of power: in many products was found   extraordinary concentration of acrylamide.^[6]        The substances, which the International Agency for Research on Cancer (IARC) officially classified as «possible carcinogen to humans."^[7]

Nowadays it is well known that acrylamide has a geotaxis operation, in which genes are damaged. This leads to the development of cancer. The carcinogenic effect of substances convincingly demonstrated on rats and mice, but the man can not undertake such experiments. Swedish scientists argue that for geotaxis compounds virtually there is no safe level of consumption - a risk exists even when the minimum entering the body. Sergey Hotimchenko (one of the scientists) think that possibly that we will have to change the food technology to reduce or delete the formation of acrylamide in food and so thereby minimizing its introduction into an organism. "      According to preliminary estimates of Swedish experts, several hundred new cases of cancer in this country registered an annual basis, may be caused by acrylamide in food.
     "I believe that acrylamide causes, many thousands of cancer diseases among Americans each year "- says the American professor Dale Hattis, a recognized expert on risk assessment of Clark University.^[8]

     "We can not now say that it is extremely dangerous for man, if only because these substances, along with the food people consumed for many centuries, and the life-span, by the way, had increased. Says Valeria Silina, PR-director of the corporation "Rostik groups. - We believe that fried chicken and French fries at the restaurant "Rostik are less dangerous than food, cooked at home, where we can not always control the quality of products. With roasted chops, toast, pancakes or prepared on the coals shashlychk you can eat a dose of acrylamide and other carcinogens, and even if you are not going to the restaurant quickly services.

The content of acrylamide in certain products to be found in Russia (according to studies conducted by American non-governmental organization Center for Science in the Public Interest (CSPI)) is:

To improve these facts I have done the research in the condition on  the laboratory with the specialist of the Medical Sanitary Service.

Boiled potatoes, potatoes chips and fried potatoes (French fries McDonald’s) were used for this experiment. We used spherical substances and new technologies and the results were shocked. We discovered such a proportion 1:5:20. In other words the friend potatoes contains 20 times more acrylamide than boiled potatoes.

These results are represented in the diagram (look at application № 2)

CHAPTER IV  INFERENCE.

As a result of my research  was discovered the following conformity: “When the economics  grows up, the quality of nutrition  becomes worse. Nowadays  we observe the economical  crises and I can suggest that the quality of nourishment in Russia and other  countries in the word can be improved and in the nearest future I hope to find out the confirmation to my research. My experiment will be able to help people to know more about the quality of food that we eat  and to save their health. Here are some recommendations.

4.1 How to take care of your health?

I think it is necessary to take care оf your health. Everyone has one’s rules about how to be in good health.

It is necessary to eat high fibre food. We must eat fruit and vegetables. A good way to live well is dieting. I believe that we have to eat low fat food and visit a swimming pool in the evening. Paying attention to health, we have to go in for sports. It means that we must and jump, play football and volleyball. In short, we must be in motion.

There are some factors, which have an influence on our health. First of all it is obesity and physical inactivity. We must not eat a lot of; we can’t eat a lot of sugar or sweets.

Drinking much alcohol is not useful for our health. It is bed when we eat at night, don’t follow a diet, cat high-calorie foods and don’t move a lot.

Smoking is not useful for our health either. If a person smokes a lot he (she) will be it. To smoke is to live a ricky life. I suppose that it is necessary to go to bed before 11 o’clock and get up at 7 o’clock.

4.2 Conclusions.

1. The quality of nutrition is a problem for everybody.
2. The common characteristic of food in Russia and other countries is the quality of nourishment that is not so good.
3. Food became so bad because economics was growing up.
4. All my research prove that the negative influence of poor-quality products of the human body. (Nowadays it is well known that acrylamide has a geotaxis operation, in which genes are damaged.)
5. If you want to keep health, you mustn’t eat junk food.

THE LIST OF THE USED LITERATURE.

1. Глазкова Л.  Здоров ли наш стол? // Российская  Федерация сегодня – 2008 г. - № 15, с.2
2. Eckersley C. E. Essential English for foreing students. - 2001
3. Muller V. K.  English – Russian Dictionary. – 1990.
4. Prokhorova G. P. Hello, America. – 1999
5. Vasilev K. Lively English. – 1997

1. http://www.russianlessons.net/
2. http://www.foodrisk.org
3. http://mega.km.ru/Kitchen/
4. http://www.woodlands-junior.kent.sch.uk/
5. http://en.wikipedia.org/
6.  http://ru.wikipedia.org/
7. http://www.doh.wa.gov/
8. http://www.marginalrevolution.com/
9. http://britishfood.about.com/
10. http://www.dailymail.co.uk/
11. http://www.slovoed.com
12. http://www.rustran.com/

THE APPLICATION.

The application № 1

The results of social survey

The application № 2

The content of acrylamide