牛津译林版英语七上《Unit4Food》课件一

Oxford TranslatedForestEdition EnglishPart Seve•Unit Introduction•Vocabulary learning•Text learning•Practice andActivities目录•Summary andReviewcontents01Unit IntroductionUnitTheme培养对食物的鉴赏能力和饮食习惯03了解不同国家的食物文化02探讨食物与健康的关系01Unit objectives01020304通过小组讨论和角色扮掌握与食物相关的基本了解不同国家的食物制提高阅读和听力技巧，演等活动，培养口语表词汇和表达方式作方法和文化背景培养跨文化交际能力达和合作学习能力02Vocabulary learningFoodvocabularyFruit vocabularyVegetable vocabularyapples,bananas,oranges,pears,etc.carrots,potatoes,onions,tomatoes,etc.Dairy vocabularyMeat vocabularymilk,cheese,yogurt,butter,etc.chicken,beef,pork,fish,etc.Cooking vocabularyPreparationvocabularypeel,chop,dice,slice,etc.Cooking methodsvocabularyboil,fry,bake,grill,etc.Seasoning vocabularysalt,pepper,酱油，sugar,etc.Tableware vocabularyDinnerwarevocabularyplates,bowls,cups,glasses,etc.Cutlery vocabularyknives,forks,spoons,chopsticks,etc.Kitchenware vocabularypots,pans,saucepans,frying pans,etc.03Text learningOverviewof TextContentIt alsocovers thebenefits ofeating avariety of fruits and vegetables,as wellasthe importance of waterin our dailylives.The textis about the importance ofa balanced diet and the role ofvarious foodsin maintaininggoodhealth.The textincludes informationonthe nutritional value ofdifferentfoods and the recommendedintake of eachfood group.Key phrasesand sentencestructuresKey phrasesbalanceddiet,various foods,good health,eating avarietyoffruitsand vegetables,importance ofwater,daily lives,nutritionalvalue,recommended intake.Sentence structuressimple,compound,complex,and compound-complex sentencesare usedin the text toconveyinformation clearlyand effectively.Grammar pointsin thetext•Simple presenttense:used toexpress generaltruths andstatementsof factaboutthe importanceof a balanceddiet,the roleof variousfoods,and thebenefits ofeating fruitsandvegetables.•Present continuoustense:used toexpress actionsthat areongoing or in progress,such asthe importanceofwater inourdaily lives.•Simple pasttense:used toexpress actionsthat occurredin thepast,such asthetextproviding informationonthe nutritionalvalue ofdifferent foods.•Future tense:used toexpress actionsthat willoccur in the future,such asthe recommendedintakeofeach foodgroup.04Practice andActivitiesVocabulary exercisesMatchingwords Fillinthe blanks Multiplechoicewith picturesquestionsProvide picturesof variousfood Providesentences withmissing Createmultiple choicequestionsitems and ask students to matchfood-related vocabularyand askrelated to food vocabulary,andthe correctEnglish vocabularystudents tofill intheblankswith askstudents tochoose thewitheach one.This helpsthem thecorrect words.This helpscorrect answers.This helpsthemvisualize andremember thethem understandthe contextand testtheir understandingandwords better.use the vocabulary appropriately.retention ofthevocabulary.carry outlifeboat drillRole-play Problem-solving GroupdiscussionsactivitiesHave studentsrole-play differentProvide scenarioswhere studentsAsk studentsto discussdifferentscenarios related tofood,such ashave tosolve problemsrelated tofood-related topicsin groups,cooking,ordering ina restaurant,food,such ascreating a balanced such as healthyeating habitsoror groceryshopping.This helpsmeal orchoosing healthyoptions.food safety.This helpsthemthem practicereal-life situationsThis helpsthem applytheir exchangeideas,learn fromeachand improve their communicationknowledge topractical situations.other,and developtheir criticalskills.thinking skills.Oral activitiesOralcomprehension activitiesPlayaudio recordingsof dialoguesor passagesrelated tofood,andaskstudentstolisten andanswercomprehension questions.This helpsthem improvetheir listeningskills andunderstand differentaccentsand pronunciations.Speaking practiceProvidespeaking promptsrelatedtofood,such asdescribing afavorite dishor givinga speechonhealthy eatinghabits.Ask studentsto practicespeaking infront ofthe classorinsmall groups.Thishelps themimprovetheirfluency,pronunciation,and confidencein speakingEnglish.05Summary andReviewReview ofthe keycontent ofthis unit•The types of food:This unitintroduces differenttypesoffood,including vegetables,fruits,grains,meats,and dairyproducts.Thestudents aretaught toidentify andclassify thembased ontheirnutritional valueand healthbenefits.•The importanceofabalanceddiet:The courseemphasizes theimportanceofabalanceddiet thatprovides allthenecessary nutrientsfor goodhealth.The studentslearn aboutthe recommendeddaily allowancesRDAs forvariousnutrients and how toachieve themthrough合理的饮食搭配.•The relationshipbetween foodand health:This unitalso exploresthe relationshipbetween foodand health,covering topicssuchasthe impactof dietarypatterns onchronic diseases,theimportanceof micronutrientsinpreventing deficiencies,andtheroleofdiet inmaintaining ahealthy weight.Analysis ofthe difficultiesin thisunit•Understanding thecomplexities ofnutrition:The subjectof nutritioncan be complex,involving variousnutrients andtheir interactions.Some studentsmay struggleto understandthe intricaciesof nutritionandhow toapply itto their dailylives.•Memorizing scientificfacts:This unitinvolves asignificant amountof factualinformation aboutnutrients andtheirfunctions.Some studentsmay find it challengingto rememberall thedetails andmay needextra practiceandreview sessionsto retainthe informationeffectively.•Applying knowledgein real-world settings:Understanding thetheory ofnutrition isonly halfthe battle;applying itin real-world settingscanbechallenging.Students mayfinditdifficult tomake healthyfood choicesorimplement dietarychanges intheirdailyroutines withoutongoing supportand encouragement.Next classpreview•The nextclass willfocus onthe principlesof healthycookingandtheart ofmeal planning.The studentswilllearn aboutthe basictechniques ofcooking,howto selecthealthy ingredients,andhowto createbalancedand deliciousmeals.They willalso explorevariouscuisines anddietary stylesfrom aroundtheworld,broadening theirunderstanding ofglobal foodculture.THANKS FORWATCHING感谢您的观看。