Class English

This curricular unit is designed so that students may improve their English proficiency and acquire vocabulary related to the Sciences of Nutrition. Although most students will have studied English previously, further training is needed to be more effective in communication with others, to properly understand scientific texts, and to transfer relevant knowledge to support their future careers.   The presentation of general nutrition topics, in English, is designed to support vocabulary growth, and basic language-based exercises are designed to help improve English comprehension. Practice and development of proper spoken AND written English skills via individual and group activities will promote effective communication.  

Not applicable

The nutritional themes to be presented include basic dietary elements, life stage and lifestyle nutritional demands, digestion, dietary needs, and dietary dangers. English themes to be presented include basic grammar (parts of speech, verb conjugation, sentence structure), active and passive voice, pronunciation and vocabulary pitfalls, and basics of scientific communication. Listening, speaking, reading, and writing skills will be tested and practiced within the context of these themes.

General topics related to nutrition and the English language will be presented (primarily in English) through a traditional lecture style and active learning methods.   Short videos in American and British English on nutrition-related topics (including TedEd videos, available with PT subtitles), exercises/games (e.g. Kahoot!, Moodle), and articles from the bilingual BBR magazine are used to support both English and nutrition topics.   Guest presenters (native and non-native English speakers, virtual/remote or in-person) will also provide current perspectives on various aspects of nutritional science and the English language.Students will also be asked to prepare oral presentations (by video and/or live in class).

Coe, N. et al . (2009) Grammar Spectrum for Portuguese Students , Oxford [ISBN: 9780194706094] Sizer, F. and Whitney E. (2019) Nutrition, Concepts and Controversies (15th Edition), Cengage Learning, Inc. [ISBN13 9781337906371]