Key Concepts

These concepts are found in every level of the article, except the lowest level (150L), in which only one or two of these concepts may be present. Use the key concepts as you build background knowledge for reading the article, and after reading to guide discussion.

1.  Certain substances in foods, called food allergens, can cause allergies. Eggs, milk, and peanuts are examples of food allergens. Food allergens can make people with food allergies sick. Food allergies affect about 2 percent of adults and about 7 percent of children.

2.  The EU passed new regulations for restaurants. The regulations, which went into effect in 2014, require restaurants to respond to patrons who ask about food allergens in the dishes they order. The response may be verbal or in writing. These rules cover 14 specific food allergens.

3.  Experts like the new regulations. They say that the rules are an important step toward keeping people safe.

4.  Many restaurant owners, however, are unhappy with the new regulations. They say that the process of identifying and listing every allergen will be a challenging one. Also, these things will be costly in terms of time and money.

Lesson Vocabulary

The lesson vocabulary terms are academic terms (discipline-specific and cross-disciplinary terms) that will help build students' vocabulary for success in their content-area courses.

Academic Terms (discipline-specific):

·  allergen: something, like peanuts or bee stings, that can cause someone to become sick

·  allergy: a problem that makes people sick when they eat or are near something

·  anaphylactic shock: a severe allergic reaction that can be life-threatening

·  European Union (EU): a group of 28 countries in Europe that work together for the good of the countries

·  regulation: a rule or law

Cross-Disciplinary Terms:

·  communication*: the passing of information through speaking, writing, or other means

·  consume*: to eat or drink

·  expert: someone with special skill or knowledge

·  identify*: to recognize or verify, or to point out or name

·  ingredient: one part of a mixture, especially in cooking

* These vocabulary words are from the Academic Word List (Coxhead, 2000).

Name______Date______Pd____

“New Rules for Restaurants”

1.  Certain substances in foods, called ______, can cause allergies. _____, ______, and ______are examples of food allergens. Food allergens can make people with food ______sick. Food allergies affect about 2 ______of adults and about 7 percent of ______.

2.  The EU passed new ______for restaurants. The regulations, which went into effect in 2014, require ______to respond to patrons who ask about food allergens in the dishes they order. The response may be verbal or in ______. These rules cover 14 specific food allergens.

3.  Experts like the new regulations. They say that the rules are an important step toward keeping people______.

4.  Many restaurant owners, ______, are unhappy with the new regulations. They say that the process of identifying and listing every allergen will be a ______one. Also, these things will be ______in terms of time and money.

Lesson Vocabulary

allergen / allergy / anaphylactic shock / European Union (EU) / regulation
communication* / consume* / expert / identify* / ingredient