This document discusses the types and nutritional benefits of sushi. It notes that sushi can be made with various ingredients like fish, seafood, vegetables, and rice. The most common types of sushi eaten in the US are maki rolls and nigiri, which is rice topped with fish or seafood. Many sushi ingredients provide protein and omega-3 fatty acids, which can lower blood pressure and improve cholesterol levels. Seaweed commonly used in sushi also contains various vitamins, minerals, and antioxidants.

1. Phonology for Teachers
By : Miss Areeya Hongsuwan ( 2EN )
Student ID 55010513039
Faculty of Education, English Major
Text
There are many types of sushi, so it should not surpriseyou that their
nutritional benefits can differ significantly. Sushican be made with fish, other
seafood, vegetables, seaweed, egg, vegetables, white rice or brown rice.
Some ingredients may be fresh, others deep-fried, pickled or highly salted.
Sushioriginated centuries ago in Japan and is now eaten all over the
world. According to "Sushi: Health Benefits and Risks," thetypes of sushithat
are commonly eaten in the United States are maki, which refers to a rolled
form, and nigiri, which consists of seasoned rice usually topped with fish,
seafood or egg. Most fish and seafood contain high quality protein, and in their
plain form, are low in calories.
Some fish and seafood, such as salmon, mackerel, herring, tuna and
crab, are low in unhealthy saturated fats, but high in omega-3 fatty acids.
These fats are associated with improving your blood cholesterol levels and
lowering your blood pressure. Mackereland sardines also contain a lot of
vitamin E, according to the SushiEncyclopedia. Norior laver, a seaweed rich in
magnesium, calcium, folic acid, iron, iodine and various antioxidant
compounds, is commonly used to wrap makisushi.

2. Informants and problematic Sounds
Informant Problematic Sounds
Beginning Frequency Ending Frequency
Miss Preeyaporn
Kaewkanya
Faculty of Public Health
1. /ð/
2. /s/
3. /l/
4. /r/
5. /f/
4
5
2
4
2
1. /tʃ/
2. /ʃ/
3. /d/
4. /p/
5. /r/
2
3
3
2
4
Miss Panadda Chaipanya
Faculty of Public Health
1. /ð/
2. /s/
3. /l/
4. /r/
5. /f/
6
6
3
3
3
1. /tʃ/
2. /ʃ/
3. /d/
4. /p/
5. /r/
3
4
2
3
5
Miss Aem-on Prombut
Faculty of Public Health
1. /ð/
2. /s/
3. /l/
4. /r/
5. /f/
7
8
4
4
5
1. /tʃ/
2. /ʃ/
3. /d/
4. /p/
5. /r/
3
5
4
3
6
Miss Jutaporn Lapponhem
Faculty of Public Health
1. /ð/
2. /s/
3. /l/
4. /r/
5. /f/
5
5
4
4
3
1. /tʃ/
2. /ʃ/
3. /d/
4. /p/
5. /r/
2
4
3
2
5

3. Informant Problematic Sounds
Beginning Frequency Ending Frequency
Miss Jittramas Pratumsir
Faculty of Public Health
1. /ð/
2. /s/
3. /l/
4. /r/
5. /f/
6
4
3
4
3
1. /tʃ/
2. /ʃ/
3. /d/
4. /p/
5. /r/
2
3
4
3
4
Conclusion
According to the table, it is shown that beginning problematic sounds are /ð/ ,
/s/ , /l/ , /r/ and /f/. Most beginning problematic sound is /ð/.
Averageof people who read /ð/ wrong is about 6 times.
Ending problematic sounds are/tʃ/ , /ʃ/ , /d/ , /p/ and /r/.
Most ending problematic sound is /r/.
Averageof people who read /r/ wrong is about 5 times.