Cambridge Primary Sample Test For use with curriculum published in September 2020 English Paper 1 Insert Stage 6 English_S6_01_INS/3RP © UCLES 2020 2 Text A The body factory The human body is a mobile chemical factory. As in any factory, materials have to enter it to be processed, or changed, into something useful. Food, as well as water and oxygen, enters the body and goes through a series of complicated chemical reactions called metabolism. Metabolism produces energy which can be put to work in all kinds of ways so that the human body can function properly. For example, it maintains body temperature, helps to make new cells and permits humans to do things like run and jump. At the end of the process any waste matter is expelled from the body. The food you eat can be divided into several categories. The three main ones are fat, carbohydrate and protein. Fat provides almost twice as much energy as carbohydrate or protein. However, there are good fats and bad fats. Generally, fat that goes solid at room temperature is bad, and fat that stays runny is good. The ‘bad’ fats, or saturated fats, are the ones to avoid and are found in foods like pizza, biscuits and crisps. The ‘good’ fats, or unsaturated fats, are better for the body. They are present in foods like nuts, avocados, olive oil and fish, such as salmon and tuna. Fat is essential for: the immune system (the body system which helps fight against disease); keeping joints in working order; and healthy hair, nails and skin. There are two main types of carbohydrates – simple and complex. Simple carbohydrates are known as sugars. They provide instant energy, but not energy that lasts. It is much better to use a fuel that releases its energy slowly – and this is where complex carbohydrates come in. They are found in food such as wholemeal bread, nuts and oats. They provide a long-lasting source of energy. Proteins are important to the body because they provide the ‘building bricks’ that make new cells and repair or replace old ones. They are found in foods like meat, fish, eggs and milk. © UCLES 2020 E/S6/INSERT/01 5 10 15 20 25 3 Text B Meat the future of food Test-tube burgers anyone? Did you know that in many countries the price of meat could double over the next few years, making your hamburger an expensive luxury! Some time ago, clever Dutch scientists came up with a solution – they produced meat in a science laboratory! And now scientists around the world are competing to be the first to create the cheapest, best-tasting ‘test-tube burgers’. Those developed so far apparently taste ‘almost like meat’, but are not as juicy and ‘surprisingly … crunchy!!’ Mmm, crunchy burgers … yum! What about insects for dinner? Yes, really! Not convinced? Well, insects could become a staple of your diet if meat becomes scarce. They provide as much nutritional value as ordinary meat and, according to researchers, are a great source of protein. There are actually a staggering 1,400 species that are edible. What’s more, insect burgers and sausages (made of ground crickets or grasshoppers) are so far a much closer match to the real thing than the stuff produced in laboratories. Or perhaps dinner with sound? If I asked you what makes your favourite dish so appealing before you’ve even tasted it, you’d probably describe to me the way it looks and smells. Right? But researchers at Oxford University have found that the way we think food tastes can be altered by different background sounds. World famous chef Heston Blumenthal has been doing his own experiments. He now serves one of his dishes accompanied by a recording of the sounds of the seaside; supposedly this makes people think the food tastes fresher! © UCLES 2020 E/S6/INSERT/01 5 10 15 20 4 BLANK PAGE © Bear Grylls; Living Wild; Reprinted by permission of the Random House Group Ltd; 2009. © Denise Winterman; Future Foods: What will we be eating in 20 years time?; https://www.bbc.co.uk/news/magazine/18813075 Copyright © UCLES, 2020 Cambridge Assessment International Education is part of the Cambridge Assessment Group. Cambridge Assessment is the brand name of the University of Cambridge Local Examinations Syndicate (UCLES), which itself is a department of the University of Cambridge. Permission to reproduce items where third-party owned material protected by copyright is included has been sought and cleared where possible. Every reasonable effort has been made by the publisher (UCLES) to trace copyright holders, but if any items requiring clearance have unwittingly been included, the publisher will be pleased to make amends at the earliest possible opportunity. © UCLES 2020 E/S6/INSERT/01
