2012年职称英语题库：Vegetarian

[英语面试须知]英语面试有哪些须知是求职者所不知道的呢？一起来看看。 1. What isimportant to you in a job? 这个工作对你最重要的是什么? Challenge, the feeling of acplishment, and k...+阅读

2012年职称英语题库：VegetarianA strict vegetarian is a person who never in his life eats anything derived from animals. The main objection to vegetarianism on a long-term basis is the difficulty of getting enough protein, the body-building elements in food. If you he ever been without meat or animal foods for some days or weeks, say, for religious reasons, you will he noticed that you tend to get physically weak. You are glad when the fast is over and you get your reward of a great meat meal.Proteins are built up from approximately twenty food elements called amino-acids, which are found more abundantly in animal protein than in vegetable protein. This means you he to eat a great deal more vegetable than animal food in order to get enough of these amino-acids. A great deal of the vegetable food goes to waste in this process and from the physiological point of view there is not much to be said in for of life-long vegetarianism.The economic side of the question, though, must be considered. Vegetable food is much cheaper than animal food. However, since only a small proportion of the vegetable protein is useful for body-building purposes, a consistent vegetarian, if he is to gain the necessary 70 grams of protein a day, has to consume a greater bulk of food than his digestive ans can fortably deal with. In fairness, though, it must be pointed out that vegetarians claim they need far less than 70 grams of protein a day.Whether or not vegetarianism should be advocated for adults, it is definitely unsatisfactory for growing children, who need more protein than they can get from vegetable sources.There is a lacto-vegetarian diet which includes milk and milk products. Meat and cheese are the best sources of usable digestible protein and next e milk, fish and eggs. Slow and careful cooking of meat makes it more digestible and assists in the breaking down of the protein content by the body. When cooking vegetables, however, the vitamins, and in particular the water-soluble vitamin C, should not be lost through over-cooking.