Luyện nói tiếng Anh bằng Shadowing qua video: Why can't we stop eating certain foods? - BBC
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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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Ngữ Cảnh & Nền Tảng
Trong video "Tại sao chúng ta không thể dừng việc ăn những loại thực phẩm nhất định?", bác sĩ Chris Van Tiliken, một bác sĩ làm việc tại NHS và là một nhà khoa học, đã nêu ra những quan ngại về tác động của hệ thống thực phẩm toàn cầu đối với sức khỏe con người. Ông đã chỉ ra rằng sự gia tăng béo phì không chỉ đơn thuần là thất bại của ý chí mà còn liên quan đến cách mà thực phẩm đã được chế biến và tiếp thị. John Ruff, một chuyên gia trong ngành thực phẩm, đã giải thích rằng việc chế biến thực phẩm ảnh hưởng đến cảm giác no của chúng ta, khiến chúng ta dễ tiêu thụ nhiều hơn mà không nhận ra.
5 Cụm Từ Hàng Ngày Quan Trọng
- Willpower: Ý chí, khả năng kiểm soát bản thân.
- Food processing: Chế biến thực phẩm, cách mà thực phẩm được làm ra.
- Textural properties: Tính chất kết cấu, cảm giác khi ăn thực phẩm.
- Sensory panels: Ban thử nghiệm cảm giác, nhóm người đánh giá thực phẩm.
- Satiety mechanisms: Cơ chế cảm giác no, cách cơ thể nhận diện cảm giác đã no.
Hướng Dẫn Shadowing Từng Bước
Để cải thiện kỹ năng nói tiếng Anh của bạn thông qua video này, hãy áp dụng phương pháp shadowing tiếng anh. Dưới đây là hướng dẫn chi tiết để bạn có thể theo kịp nội dung và cải thiện kỹ năng nói của mình:
- Xem video một lần mà không phụ đề: Tập trung vào cách người nói thể hiện cảm xúc và sử dụng ngữ điệu.
- Nghe lại với phụ đề: Bật phụ đề tiếng Anh để hiểu rõ nội dung. Chú ý đến các cụm từ quan trọng đã nêu ở trên.
- Thực hành shadow speech: Nghe một đoạn ngắn và bắt chước theo sau. Hãy cố gắng lặp lại cùng một nhịp điệu và ngữ điệu.
- Sử dụng phần mềm shadowing: Tìm kiếm các ứng dụng hoặc phần mềm hỗ trợ shadow speak để chỉnh sửa và cải thiện phát âm của bạn.
- Ôn tập thường xuyên: Lặp lại các đoạn đã thực hành để củng cố kỹ năng nói. Việc này không chỉ giúp bạn nhớ từ vựng mà còn làm cho giọng nói của bạn tự nhiên hơn.
Bằng cách áp dụng những bước này và thực hành với video, bạn sẽ thấy kỹ năng nói tiếng Anh của mình cải thiện nhanh chóng thông qua phương pháp shadowspeak.
Phương Pháp Shadowing Là Gì?
Shadowing là kỹ thuật học ngôn ngữ có cơ sở khoa học, ban đầu được phát triển cho chương trình đào tạo phiên dịch viên chuyên nghiệp và được phổ biến rộng rãi bởi nhà đa ngôn ngữ học Dr. Alexander Arguelles. Nguyên lý cốt lõi đơn giản nhưng cực kỳ hiệu quả: bạn nghe tiếng Anh của người bản xứ và lặp lại to ngay lập tức — như một "cái bóng" (shadow) đuổi theo người nói với độ trễ chỉ 1–2 giây. Khác với luyện ngữ pháp hay học từ vựng bị động, Shadowing buộc não bộ và cơ miệng phải đồng thời xử lý và tái tạo ngôn ngữ thực tế. Các nghiên cứu khoa học xác nhận phương pháp này cải thiện đáng kể phát âm, ngữ điệu, nhịp điệu, nối âm, kỹ năng nghe và độ lưu loát khi nói — đặc biệt hiệu quả cho người luyện IELTS Speaking và muốn giao tiếp tiếng Anh tự nhiên như người bản ngữ.