The Reading / Listening - Soybeans - Level 2

Why do Japanese people live longer than the rest of us? One reason might be soybean products like tofu and miso. Scientists from Japan's National Institute of Health and Nutrition did a study into the health benefits of soybean products. They said people who regularly ate tofu and miso were 10 per cent less likely to die from diseases than people who ate no soybean products. Eating soybean-based food cut the risk of death from heart attacks, stroke and other cardiovascular problems. Eating fermented soy products lowered the risk of death.



Soybeans are superfoods. They are rich in protein, fibre, minerals and unsaturated fats. Soy fibre helps to lower cholesterol and reduce weight. Soy is an important part of the cuisine of Asia, especially Japan. People in Asia have eaten soy since ancient times. The most common types of soy products are tofu (soybean curd), natto (fermented soybeans), miso (a fermented soybean paste added to soups) and soy sauce. Miso is high in salt. Researchers said salt in miso does not put people at risk of high blood pressure. Soybean products are becoming popular around the world.

Try the same news story at these levels:

    Soybeans - Level 0 Soybeans - Level 1   or  Soybeans - Level 3

Sources
  • https://www.bmj.com/content/bmj/368/bmj.m247.full.pdf
  • https://food.ndtv.com/news/higher-consumption-of-fermented-soy-products-linked-to-lower-mortality-risk-says-study-2172124
  • https://medicalxpress.com/news/2020-01-fermented-soy-products-linked-death.html


Make sure you try all of the online activities for this reading and listening - There are dictations, multiple choice, drag and drop activities, crosswords, hangman, flash cards, matching activities and a whole lot more. Please enjoy :-)



Phrase Matching

Paragraph 1

  1. live longer than the
  2. soybean products
  3. the health benefits
  4. 10 per cent less
  5. cut the risk of death
  6. cardiovascular
  7. Eating fermented
  8. lowered the risk
  1. likely to die
  2. soy products
  3. like tofu
  4. of death
  5. of soybean products
  6. from heart attacks
  7. rest of us
  8. problems

Paragraph 2

  1. They are rich
  2. unsaturated
  3. The most common types
  4. a fermented soybean paste
  5. Miso is high
  6. put people
  7. high blood
  8. becoming popular
  1. pressure
  2. of soy products
  3. in protein
  4. around the world
  5. at risk
  6. added to soups
  7. in salt
  8. fats

Listening — Listen and fill in the gaps

Why do Japanese people live longer than (1) __________________ us? One (2) ___________________ soybean products like tofu and miso. Scientists from Japan's National Institute of Health and Nutrition did a study into (3) ___________________ of soybean products. They said people who regularly ate tofu and miso were 10 per cent (4) ___________________ die from diseases than people who ate no soybean products. Eating soybean-based food cut the risk of death from heart attacks, (5) ___________________ cardiovascular problems. Eating fermented soy products lowered the (6) ___________________.

Soybeans are superfoods. They are (7) ___________________, fibre, minerals and unsaturated fats. Soy fibre helps to lower cholesterol (8) ___________________. Soy is an important part of the cuisine of Asia, especially Japan. People in Asia have eaten soy since ancient times. The (9) ___________________ of soy products are tofu (soybean curd), natto (fermented soybeans), miso (a fermented soybean (10) ___________________ soups) and soy sauce. Miso is high in salt. Researchers said salt in miso does not put people at risk of (11) ___________________. Soybean products are becoming (12) ___________________ world.

Put a slash (/) where the spaces are

WhydoJapanesepeoplelivelongerthantherestofus?Onereasonmight
besoybeanproductsliketofuandmiso.ScientistsfromJapan'sNational
InstituteofHealthandNutritiondidastudyintothehealthbenefitsofsoy
beanproducts.Theysaidpeoplewhoregularlyatetofuandmisowere10
percentlesslikelytodiefromdiseasesthanpeoplewhoatenosoybeanpr
oducts.Eatingsoybean-basedfoodcuttheriskofdeathfromheartatta
cks,strokeandothercardiovascularproblems.Eatingfermentedsoypr
oductsloweredtheriskofdeath.Soybeansaresuperfoods.Theyarerichi
nprotein,fibre,mineralsandunsaturatedfats.Soyfibrehelpstolowerch
olesterolandreduceweight.SoyisanimportantpartofthecuisineofAsia
,especiallyJapan.PeopleinAsiahaveeatensoysinceancienttimes.The
mostcommontypesofsoyproductsaretofu(soybeancurd),natto(ferm
entedsoybeans),miso(afermentedsoybeanpasteaddedtosoups)and
soysauce.Misoishighinsalt.Researcherssaidsaltinmisodoesnotputpe
opleatriskofhighbloodpressure.Soybeanproductsarebecomingpopul
araroundtheworld.

Student survey

Write five GOOD questions about this topic in the table. Do this in pairs. Each student must write the questions on his / her own paper. When you have finished, interview other students. Write down their answers.

(Please look at page 12 of the PDF to see a photocopiable example of this activity.)

Discussion — Write your own questions

STUDENT A’s QUESTIONS (Do not show these to student B)

(a) ________________

(b) ________________

(c) ________________

(d) ________________

(e) ________________

(f) ________________

(g) ________________

(h) ________________

STUDENT B’s QUESTIONS (Do not show these to student A)

(i) ________________

(j) ________________

(k) ________________

(l) ________________

(m) ________________

(n) ________________

(o) ________________

(p) ________________





Free writing

Write about this topic for 10 minutes. Comment on your partner’s paper.

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Answers

(Please check your answers against the article above.

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