"Шоколад. Польза и вред"

Муниципальное бюджетное общеобразовательное учреждение Верейская СОШ № 1

Chocolate. The benefits and harms .

Работу выполнила:

Шумская Виктория,

7Б класс

Научный руководитель:

Сазонова Ирина Юрьевна,

учитель английского языка

Верея, 2018

The choice of the topic of my research work is not accidental. Almost all people love chocolate, and I'm no exception.

I thought I'd find out if chocolate was good.

Hypothesis :

Chocolate benefits our health.

Purpose:

Explore the beneficial and harmful properties of chocolate.

Tasks:

* Learn the history of chocolate, its composition and types.

* Consider the positive and negative qualities of this product.

* Find out useful or harmful eating chocolate.

Method of research :

1. Questionnaire (the 7-th classes of school № 1)

2. Sampling and analysis of Internet resources

Object of research :

Kind of chocolate.

Subject of research:

The effect of chocolate on human health.

Terms of research :

February 2018. – March 2018.

The study involved 74 students of our school:

7 "a – - 23 persons,

7 "b – - 28 people,

7 " b " - 23 persons.

History of chocolate .

The birthplace of chocolate – the South and Central America.

In the XVI century, chocolate was imported to Europe.

From XVI to XIX century – chocolate is a very expensive delicacy. It is called "Food of kings". Chocolate recipe – a state secret, for the disclosure to be executed.

By the mid-nineteenth century, the pastry chefs invented the recipe of grated chocolate, and the treat becomes available to all people.

First began producing chocolate John Cadbury. He began to make small tiles of Goodies to wean his countrymen from the love of beer.

Composition and types of chocolate

Black (bitter) chocolate is made from grated cocoa, powdered sugar and cocoa butter.

Milk chocolate with additives is made from grated cocoa, cocoa butter, powdered sugar and milk powder.

White chocolate is prepared from cocoa butter, sugar, film milk powder and vanillin without the addition of cocoa powder, so it has a creamy (white) color.

Diabetic chocolate is intended for diabetic patients. Sweeteners are used instead of sugar.

Milk chocolate is obtained mainly from a chocolate dessert.

The benefits of chocolate

Indian tribes noticed that a Cup of strong chocolate helps:

- more rapid healing of the wound,

- improve body tone,

- to eliminate fatigue.

Research scientists have shown that the reception of 50 grams of chocolate daily:

- prevents the development of peptic ulcer disease and cancer,

- strengthens the heart and blood vessels,

- stimulates blood circulation of the brain,

- eliminates stress, melancholy, depression.

A comparison of black and white chocolate

White (milk) chocolate.

Use:

improves mood.

Harm:

extra calories,

promotes the development of caries.

Black (bitter) chocolate.

Use:

improves the blood,

stabilizes blood pressure,

prevention of caries,

improves mood.

The dangers of chocolate.

Harm chocolate can only allergies, diabetics and people who are not able to limit themselves in the use of sweet.

The questionnaire for students 7 th grade

The results of the survey.

Of the 74 respondents, only 3% (2 people) said they do not like chocolate.

Students in grade 7 have an idea of the composition of chocolate, but the types of chocolate they associate with the names of manufacturers (eg, nestlé) and trademarks (eg, Kinder surprise, Alpen gold).

25% of students believe that chocolate is useful,

34% - what is harmful,

41% - that chocolate can be useful and harmful.

80% believe that chocolate is harmful to teeth,

20% - that does not harm the teeth.

100 sure that chocolate improves mood,

20% believe that chocolate does not help relieve fatigue.

THE END. Thanks for attention!