Study smart
Academic texts contain both subject-specific (technical) and general academic vocabulary. It is important to learn the technical vocabulary for the subject you are studying, but not for other subjects. You can usually understand a text without knowing the precise meaning of all technical terms. General academic vocabulary usually relates to language functions which apply to many subjects, so these are the most useful words to understand and learn, especially for an English exam.
Task 4 Identifying key words
4.1 Underline words you do not know in the text below. Put them into two groups: technical vocabulary and general academic vocabulary.
4.2 Which words are explained in the text, e.g., using examples, synonyms or definitions? Which technical words only require an approximate understanding?
4.3 Look back to the language functions you identified in Task 3. Some words and phrases that relate to these functions are highlighted in the text below. Identify which function each colour relates to.
4.4 Find some more of the functions from Task 3 in the text below. Highlight each function with a different coloured highlighter pen.
Food Poisoning Food poisoning is a short-term illness which is caused by eating food that is contaminated by bacteria (the most common cause), viruses or poisons naturally present in fish or plants. It has a range of symptoms, which include vomiting, diarrhoea and stomach pain. The number of cases of food poisoning increased by about 10% every year in the 1990s. This trend has reduced recently, but it remains a concern for public health. The reason for the increase is thought to be due to a number of factors. People’s habits changed in the 1980s. They shopped for food less frequently and stored food for longer. They bought food that was pre-prepared, but did not always cook it properly. In addition, increasing international travel enabled diseases to spread from other countries.
The most common cause of food poisoning is the bacterium campylobacter, which is found in raw or under-cooked meats, and unpasteurized dairy products such as milk and cheese. It takes only a small number of bacteria to make people ill. Another common cause is salmonella, which is transferred when raw foods including meat, dairy products and especially eggs come into contact with cooked foods. This bacterium is more dangerous than campylobacter because it can lead to more severe illness and even death. Both these bacteria are easily destroyed by proper cooking. Contamination often occurs because people do not wash their hands before preparing food or because raw and cooked food are prepared or stored in the same place.
In order to avoid food poisoning, it is important to follow some simple steps. • Always wash hands thoroughly before preparing food. • Keep kitchen work surfaces clean by washing them after each use in order to avoid contamination. • Ensure food is cooked thoroughly before eating. • Keep raw meat and fish covered and store at the bottom of the fridge. • Rinse fruit and vegetables under running water before eating.
Key words
poisoning an illness symptoms vomiting diarrhoea stomach pain public health pre-prepared diseases campylobacter contamination raw unpasteurized dairy products salmonella
come into contact with death are destroyed the fridge
Adapted from: Parliamentary Office of Science and Technology. (2003). Food Poisoning. Postnote, 193. Retrieved February 12, 2010, from
http://www.parliament.uk/post/pn193.pdf
campylobacter
ACCESS EAP: Foundations • Unit 10
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