쉐도잉 연습: Why can't we stop eating certain foods? - BBC - YouTube로 영어 말하기 배우기
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Even if they want to cut down,
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Even if they want to cut down,
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even if they know it's killing them,
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they find they can't stop.
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My name's Chris Van Tiliken.
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I'm an NHS doctor.
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I'm a scientist.
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And I'm part of a growing group of doctors
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and academics who are increasingly worried about the effect that the global food system is having on all of us.
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When it comes to obesity,
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the way that we've understood the problem is it's a failure of willpower.
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People are just making bad choices.
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They're somewhat lazy.
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It's basically their fault.
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This is American government data for men and women of all different ages,
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the different lines of different ages, for obesity.
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What you see is, between 1960 and 1975,
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there's a fairly steady percentage of obesity in the population.
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But in the mid-1970s, obesity starts going up in all of the groups simultaneously.
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Now, if you're saying willpower is responsible,
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what you're proposing is that all of these groups of people simultaneously lost moral responsibility,
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and that's not plausible.
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Something else happened to our food in the mid-1970s to make it irresistible to people.
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My name's John Ruff, and I've spent 40 years in the food industry across seven different countries.
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Companies spend a lot of time optimising all aspects of their product,
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the flavour, the taste, the texture.
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People want their product to be as good,
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if not better, than the competitor,
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so it will sell more.
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We use trained sensory panels to give us ratings.
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Is it squishy?
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Is it hard?
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Is it soft?
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Is it crunchy?
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That's very much how the food industry operates.
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One thing many people don't realise is that factory processing changes the textual properties of food.
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An interesting fact about soft food is you're not chewing it as much.
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That actually short-circuits the normal satiety mechanisms that you would have if you were actually chewing food properly.
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So you're bypassing a normal mechanism that tells you you're full.
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Once you've worked out that playing around with the texture of a food,
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making it softer, tricks that normal satiety or fullness mechanism,
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clearly there's an opportunity there for some kind of scurrilous behaviour in making food softer
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so that people will eat more and therefore you sell more of your product.
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So much of the packaged food that we eat is incredibly soft.
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My kids love these.
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You don't typically think of this as being a soft food because it's a bit crunchy,
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but actually after that initial crunch,
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But actually after that initial crunch you can just crush it with your tongue, right?
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It's got no resistance at all But in terms of the calories per gram,
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it's got way more calories than even a very fatty burger
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So the softness and the energy density mean
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that you consume it incredibly quickly
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And there's a food industry term for these very light puffy foods
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that melt in the mouth It's called vanishing caloric density Gone
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The thing that makes us eat a lot isn't just what we do to the food.
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It's also about logos, marketing,
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branding, the box the food comes in.
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Eating is a multi-sensory experience.
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There's the look of the food,
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there's the smell of the food,
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there's the feeling of the food on your fingers.
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Even the sound of food matters.
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When you open a fizzy soda, you've got two noises.
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You've got the click and the tear.
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Sound engineers and manufacturers work really hard to get that sound just That's right,
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and that's sonic branding.
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Many companies have asked me to work on sonic branding for them,
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and I think I can mention when I was working with Kellogg,
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they said, ooh, what's sonic branding?
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And I said, you invented this.
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Most people will remember as children the experience of lifting a ball to their ear.
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What are they listening for?
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Snap, Crackle and Pop.
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That's Sonic branding at its best, and that's the original.
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There's a lot of competition out there,
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and food companies make their money by the amount of products we consume from them.
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So there's a stomach share that they're fighting for,
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and there are hours in the day in between breakfast, lunch and dinner.
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What happens between those hours?
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They want us to snack.
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You wake up, and this is what you have.
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Snack number one.
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Breakfast shake, ultra-processed.
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This is heavily marketed for you to have on the go.
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Do not sit down.
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Do not take time to crunch through something.
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Snack number two of the day.
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It's empty calories.
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Energy-dense, nutrient-poor.
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Midday, you're starting to get a little bit peckish,
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and what do you have?
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Veggie straws.
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This is a good example of a health-claim snacking product.
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Whereas before we would have had food,
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actual food, now we are marketed into believing that this is actually a healthy replacement.
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Some snacking products have now been made to be linked with being physically active.
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So after the gym, I have a high protein,
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low sugar bar, instead of having a healthier option.
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You finish having dinner and you have these snacks that are sold to you as more to share,
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where, in fact, you can just finish them watching the TV by yourself.
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I do like them.
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I cannot stop eating them. And I literally can't.
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Oh, my God.
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I think one of the biggest problems with this kind of food is
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that so many of us struggle to stop eating it.
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Hi, everyone.
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I'm so thrilled to be here today to speak with you on my research
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that looks at parallels between addictive substances and ultra-processed food.
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When we look at the sorts of foods that trigger those key diagnostic indicators of addiction,
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it's really clear what it's not.
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It's not minimally processed foods like fruits or vegetables or beans or lean meats like chicken breast.
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It's really processed foods.
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It's chocolate.
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It's ice cream.
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It's pizza.
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It's foods that don't exist in nature.
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The potency and the reward power of these ultra-processed foods can trigger an addictive response
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that leads them to consume these in such a compulsive way that even if they want to cut down,
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even if they know it's killing them,
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they find they can't stop.
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Imagine you're trying to cut down an ultra-processed food or avoid it altogether.
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For a start, it might be the only food you can afford,
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and that is true for millions of people.
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But it's everywhere.
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And it's engineered and then marketed by some of the smartest people on earth to be irresistible.
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So if someone is watching this and they are struggling with their weight,
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with diet-related disease, I just want to reach out and grab them and go,
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reach out and grab them and go,
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this is not your fault,
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it is not you, it is the food.
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The Food and Drink Federation declined our request for an interview but provided this statement.
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Food and drink manufacturers take the issue of obesity
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and poor diets very seriously and we know we have a key role to play in helping people to eat balanced diets.
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Our members continue to invest hundreds of millions of pounds in creating healthier products for shoppers.
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As a result, UK shopping baskets now contain significantly less salt,
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sugar and calories than they did a decade ago.
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Companies are also working to raise the fibre,
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fruit and vegetable content of their products.
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It's of course up to government if they want to introduce new taxes or warning labels.
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However, taxes will push up the cost of food and could disincentivise ongoing investment in healthier products.
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We think there are more effective ways to encourage positive dietary change. On labelling,
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we believe the UK's traffic light system is a more positive way of nudging consumers towards healthier choices than warning labels,
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where global evidence suggests the longer-term impact is limited.
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However, we would support a labelling review,
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including to test whether consistent positive labelling on all healthier products would help consumers.
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The government's Scientific Advisory Committee on Nutrition had said there's insufficient
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scientific evidence on the concept of ultra-processed foods for it to be used for dietary guidance or policymaking,
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and that further research is needed.
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If research comes to light that processing is a cause for concern,
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the food industry will act quickly to change their ingredients or processes.
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이번 영상에서는 식품 산업의 문제와 비만에 대한 이해를 심화시키는 내용을 다룹니다. NHS 의사이자 과학자인 크리스 반 틸리켄은 우리가 특정 음식을 끊기 어려운 이유를 설명하고, 1970년대 중반 이후 비만율이 급격히 상승한 이유에 대한 통계적 데이터를 제공합니다. 그는 식품 가공이 음식의 질감을 어떻게 변화시키는지를 설명하며, 사람들의 포만감을 저해할 수 있는 방법들이 존재한다고 말합니다. 이러한 정보는 영어 회화 연습을 위해 아주 유용한 배경 지식을 제공합니다.
일상적인 의사소통을 위한 5가지 표현
- "It's basically their fault." - 기본적으로 그들의 잘못입니다.
- "Are you saying willpower is responsible?" - 의지력이 원인이라고 하시는 건가요?
- "That actually short-circuits the normal satiety mechanisms." - 그건 실제로 정상적인 포만감 기제를 단축시킵니다.
- "There's an opportunity there for some kind of scurrilous behavior." - 그곳에는 어떤 악의적인 행동의 기회가 있습니다.
- "It's got way more calories than even a very fatty burger." - 그것은 심지어 매우 기름진 햄버거보다도 칼로리가 훨씬 더 많습니다.
단계별 쉐도잉 가이드
이 영상의 내용을 효과적으로 영어로 습득하기 위해 영어 쉐도잉 기술을 사용할 수 있습니다. 다음은 단계별로 따라 할 수 있는 가이드입니다:
- 1단계: 영상 시청 - 영상의 전체 내용을 한 번 시청하며 주제와 맥락을 파악합니다.
- 2단계: 반복 청취 - 흥미로운 부분이나 이해가 잘 되지 않는 부분을 반복적으로 듣습니다.
- 3단계: 쉐도잉 시작 - 첫 번째 문장을 듣고, 따라 말하기를 시작합니다. 처음에는 느린 속도로 따라 하며, 점차 원본의 속도에 맞춰 연습합니다.
- 4단계: 감정 이입하기 - 화자의 감정과 억양에 주의를 기울며, 감정을 담아 말할 수 있도록 합니다. 이는 IELTS 스피킹에서도 중요한 요소입니다.
- 5단계: 기록하고 리뷰하기 - 자신의 목소리를 녹음하여 들어보고, 발음이나 억양을 체크합니다. 이는 shadowspeaks를 보다 효과적으로 연습하는 데 도움이 됩니다.
이러한 과정을 통해 영어 회화 능력을 키우고, 식품과 관련된 다양한 주제에 대해 자신있게 소통할 수 있게 될 것입니다.
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쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.
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