JAWABAN UAS B.

INGGRIS

Nama : HAZIZI

Nim : 8801220056

Kelas : 2B

MK : B.INGGRIS

PART A. VERB TENSES

Direction: Use the verb and tense clue in the bold bracket to complete the sentence.

1. Studies Shown that young women are more likely to have premature birth, a baby with a low
birthweight or start pregnancy underweight when compared to older women, and these are more
likely to increase risk of health complications for the baby. (show, present perfect)

2. Ever since we got it into our heads that certain nutrients were ‘good’ for us, the food industry
More to produce foods that give us an extra boost of those nutrients. (work, present perfect
progressive)

3. However, the long-term effects of consuming >20% of energy as protein on the development of
nephropathy Best, and therefore it may be prudent to avoid protein intakes >20% of total daily
energy. (not determine, passive present perfect)

4. In 1995, a study Explained that even eating two eggs a day did not have any negative effects on
the risk factors for heart disease. (show, past tense)

5. As the scientists Researching their results, they noticed an issue with the experiment. (finish,
past continuous)

PART B. PASSIVE VOICE Direction:

Change these sentences from the active voice into the passive voice.

1. Green plants produce Carbohydrate in the presence of light and chlorophyll.

(Carbohydrates are produced by green plants in the presence of light and chlorophyll)
2. Fiber will reduce the risk of diabetes, cardiovascular disease, and colorectal cancer.
(The risk of diabetes, cardiovascular disease and colorectal cancer can be reduced by fiber)

Direction: Change these sentences from the passive voice into the active voice.

3. Dietary intake of protein is reported to be similar in patients with or without nephropathy.

(patients with or without nephropathy report dietery intake of protein to be similar)
4. The honey bees were kept in a humidified chamber at room temperature overnight.
(humidifide room keep bee's honey at room temperature overnight)
5. Clinical guideline were reviewed by the researcher.
(researchers reviewed clinical guidelines)

PART C. ENGLISH CONVERSATION

Direction: Make a conversation between a nurse and a patient.
Case.
A patient was suspected of a gastric peptic ulcer. The symptoms are burning and gnawing felt in the
upper part of the abdomen. The pain confines the lower chest. The pains come and go.

Nurse: Good afternoon, sir. My name is Ani, the nurse who will look after you today.

Patient: Good afternoon, ma'am.

Nurse: What complaint did you come to the hospital with?

Patient: I have stomach ache, ma'am. For several days now I have had stomach ache that won't go
away.

Nurse: Is your stomach ache accompanied by other symptoms?

Patient: Yes, ma'am. I also often experience nausea and vomiting.

Nurse: Have you ever had a history of gastric disease before?

Patient: Yes, ma'am. I experienced stomach ache several years ago.

Nurse: OK, sir. I will check your condition further.

(The nurse checks the patient's condition, including blood pressure, body temperature, and pulse.)

Nurse: The examination results show that you have gastritis.

Patient: Gastritis? What's that, ma'am?

Nurse: Gastritis is inflammation of the stomach lining. This disease can be caused by various
factors, such as bacterial infections, consumption of certain medications, and unhealthy eating
patterns.

Patient: So, what should I do to overcome this disease, ma'am?

Nurse: You will get medicine to treat inflammation and pain in the stomach. You also have to
change your diet, such as avoiding spicy, sour and oily foods.

Patient: OK, ma'am. I will follow your advice.

Nurse: Is there anything else you want to ask?

Patient: Nothing, ma'am. Thanks for the explanation.

Nurse: You're welcome, sir. If you have other questions or complaints, don't hesitate to contact me.

Patient: OK, ma'am.

PART D. SUMMARY

QUESTIONS

1. Write a short summary (100 words) in your own words from the article entitled Key Aspects
in Nutritional Management of COVID-19 Patient.

2.The role of certain food nutrients in immune system function and COVID-19 disease

Protein deficiency is associated with impaired immune system function, mainly due to its
negative effects on the amount of functional immunoglobulins and gut-associated lymphoid
tissue (GALT). Apart from quantity, protein quality is also an important factor regarding the
relationship of this macronutrient with the immune system. Including proteins with high
biological value (found in eggs, lean meat, fish, and dairy products) that contain all the essential
amino acids can provide anti-inflammatory effects. Additionally, some amino acids, such as
arginine and glutamine are well known for their ability to modulate the immune system. Among
lipids, the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) can
inactivate enveloped viruses by modulating lipid conditions in the body that are optimal for viral
replication.Then EPA and DHA inhibit the cyclooxygenase (COX) enzyme and thus can help
suppress the production of prostaglandins (pro-inflammatory) so they are enzymatically
converted into pro-resolving mediators (SPMS), such as protectin, resolvin, and maresin, which
reduce inflammation. Based on these effects, DHA and EPA supplementation may be useful for
reducing the severity and/or improving recovery of COVID-19 patients. Carbohydrates and
dietary fiber may also be related to immune system function. Regarding carbohydrates,
consumption of foods with a higher glycemic index (highly refined carbohydrates) can lead to
mitochondrial overload and subsequent synthesis of free radicals.Several studies have revealed
that adequate fiber intake (25-35 g/day) can help reduce systemic and intestinal inflammation.
The results show that consumption of foods that are a source of fiber is associated with lower
levels of inflammatory cytokines (CRP, TNF-a, and IL-6), as well as increased levels of short chain
fatty acids (SCFA). In this regard, it has been described that different SCFAs (acetate, propionate
and butyrate) have direct anti-inflammatory effects by inhibiting the release of pro-inflammatory
molecules and by