A1 Level – Elementary
1. What is your favorite healthy food?
2. Do you eat vegetables every day?
3. What makes a food a “superfood”?
4. Do you drink enough water?
5. What is the difference between fruit and candy?
6. Do you like cooking healthy meals?
7. What food gives you energy?
8. What is the job of a nutritionist?
9. Do you read food labels?
10. What is a common source of protein?
11. Do you think diet is more important than exercise?
12. What makes a diet difficult to follow?
13. What is the opposite of a balanced diet?
14. What are some different types of vitamins?
15. Do you eat breakfast every morning?
A2 Level – Pre-Intermediate
1. What are the key differences between a carbohydrate, a protein, and a fat?
2. Describe one change you made to your diet that significantly improved your health.
3. What are the pros and cons of being a vegetarian or a vegan?
4. What role does portion size play in maintaining a healthy weight?
5. Have you ever tried a popular dietary trend (e.g., keto, intermittent fasting)?
6. What kind of misinformation or myths exist about healthy eating?
7. What is the difference between a food allergy and a food intolerance?
8. What are common challenges when trying to follow a healthy diet on a tight budget?
9. How does technology (e.g., calorie counting apps) help people manage their nutrition?
10. What are the biggest health risks associated with a diet high in sugar and sodium?
11. What is the importance of having a variety of different colored foods in your diet?
12. Do you think people should take vitamin supplements, and why?
13. What are the challenges of eating a healthy diet while traveling?
14. What are the best ways to prepare vegetables to maximize their nutritional value?
15. What is the difference between a diet and a sustainable way of eating?
B1 Level – Intermediate
1. Discuss the difficulty of balancing cultural food traditions with modern nutritional advice.
2. How can public health campaigns effectively educate people about complex nutritional science?
3. What are the ethical issues surrounding the environmental impact of certain high-consumption foods (e.g., red meat)?
4. Do you agree that most people know what they should eat but struggle with motivation and discipline?
5. Describe a time when understanding the nutrition of a specific food dramatically changed your eating habit.
6. To what extent should governments regulate the nutritional claims and advertising of food products?
7. What role do gut bacteria and the microbiome play in overall health and nutrition?
8. How do psychological factors (e.g., stress, mood) influence food choices and eating patterns?
9. Discuss the psychological phenomenon of emotional eating and using food as a comfort mechanism.
10. What are the challenges of managing nutrition for people with highly demanding physical jobs?
11. How does the concept of “mindful eating” differ from simply consuming food quickly?
12. Should mandatory nutrition labeling include simple, visual guides (e.g., traffic light system)?
13. What is the difference between using food as medicine and relying on pharmaceutical treatments?
14. Discuss the concept of “food deserts”—areas with limited access to fresh, affordable, healthy food.
15. What is the long-term impact of consistent poor nutrition on a person’s cognitive function and mental health?
B2 Level – Upper-Intermediate
1. How does the dominance of major food processing corporations influence the average person’s diet and nutritional health?
2. What are the ethical arguments about companies that produce highly addictive, low-nutrition foods for profit?
3. Should all children receive free, high-quality, nutritionally balanced meals in school?
4. What are the psychological reasons why people are easily drawn to quick-fix diets and detox trends?
5. How has the rise of personalized nutrition (based on genetics, microbiome) changed dietary recommendations?
6. Discuss the idea that food preparation and cooking skills are essential for maintaining long-term nutritional health.
7. What is the role of the food regulatory bodies (e.g., FDA) in ensuring the nutritional accuracy of product claims?
8. How do our earliest childhood food experiences and family habits influence our adult taste preferences?
9. What are the challenges of providing sustainable, ethical, and nutritionally adequate food for a growing global population?
10. Discuss the concept of “food literacy”—the ability to understand and make informed decisions about food and nutrition.
11. What is the difference between eating a diet that is nutritionally adequate and one that is ecologically sustainable?
12. Should there be stricter rules about the advertising of high-sugar, low-nutrient foods to children?
13. What is the impact of cultural norms about body weight and appearance on people’s dietary choices?
14. How does the history of food preservation (e.g., canning, additives) relate to the complexity of modern nutrition?
15. Discuss the idea that a balanced diet is more about flexibility and variety than about strict rules and restriction.
C1 Level – Advanced
1. Analyze the socioeconomic factors that correlate with disparities in access to high-quality, fresh food and nutritional counseling.
2. To what degree should the legal system restrict the freedom of farmers to use pesticides or hormones in food production?
3. Discuss the philosophical concept of “food ethics” and the moral dimensions of dietary choices.
4. Evaluate the efficacy of public health interventions aimed at shifting consumption toward plant-based, sustainable diets.
5. How does the strategic use of health halos and vague nutritional language (e.g., “natural”) influence consumer perception?
6. Examine the legal challenges of holding food corporations accountable for the long-term health effects of their products.
7. What ethical guidelines should govern the use of AI and personal genetic data to provide highly tailored nutritional advice?
8. Discuss the concept of “food sovereignty”—the right of people to determine their own food and agricultural systems.
9. How do different national policies on agricultural subsidies affect the cost and availability of various food types?
10. Analyze the interplay between global commodity markets and the price volatility of essential nutritional staples.
11. What ethical challenges arise when nutritionists must reconcile evidence-based science with deeply held cultural food beliefs?
12. Debate whether a mandatory shift to synthetic or laboratory-grown food sources would solve or simply mask global food problems.
13. How does the architecture of grocery stores and farmer’s markets implicitly guide consumers toward certain food choices?
14. Discuss the concept of “nutritional density” and why it is a more important metric than simple calorie counting.
15. To what extent does the modern pursuit of “optimal nutrition” risk transforming eating into an anxiety-ridden, technological endeavor?
C2 Level – Proficiency
1. How do you analyze the idea that poor nutrition is fundamentally a systemic failure of resource distribution, not a personal one?
2. Formulate a critique of the global food system’s reliance on a narrow range of crops and its risk to nutritional security.
3. Analyze the intersection of genetics, personalized medicine, and the future of highly individualized nutritional recommendations.
4. Discuss the philosophical distinction between “hunger” (physical need) and “appetite” (psychological desire) in food consumption.
5. Critically evaluate the effectiveness of public health interventions aimed at reducing sodium and saturated fat intake globally.
6. Propose a system for global food regulation that incorporates mandatory environmental and labor standards alongside nutritional metrics.
7. Examine the psychological function of shared food rituals and mealtimes in establishing cultural continuity and emotional stability.
8. How does the semiotics of restaurant menu design (e.g., font, description) communicate perceived health and value to the consumer?
9. Discuss the ethical responsibilities of media outlets in ensuring that complex nutritional science is communicated accurately and without hype.
10. Analyze the historical relationship between cycles of technological innovation and the subsequent increase in highly processed, shelf-stable foods.
11. Articulate the inherent tension between a government’s duty to protect public health and the food industry’s freedom to market its products.
12. Debate whether the increasing complexity of food chemistry makes it impossible for consumers to make truly autonomous dietary choices.
13. Assess the long-term societal effects of widespread poor nutrition on national productivity and the burden on healthcare systems.
14. Discuss the philosophical definition of ‘health’ and how optimal nutrition contributes to a person’s capability and well-being.
15. How might the principles of nutritional balance be used to model processes of organizational resource allocation and stress management?
