【考研类试卷】在职艺术硕士(MFA)全国联考英文阅读理解-试卷15及答案解析.doc
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1、在职艺术硕士(MFA)全国联考英文阅读理解-试卷 15及答案解析(总分:40.00,做题时间:90 分钟)一、英文阅读理解题(总题数:4,分数:40.00)Many Americans harbor a grossly distorted and exaggerated view of most of the risks surrounding food. Fergus Clydesdale, head of the department of food science and nutrition at the University of Massachusetts-Amherst, says
2、 bluntly that if the dangers from bacterially contaminated chicken were as great as some people believe, “the streets would be littered with people lying here and there. “ Though the public increasingly demands no-risk food, there is no such thing. Bruce Ames, chairman of the biochemistry department
3、 at the University of California, Berkeley, points out that up to 10% of a plant“s weight is made up of natural pesticides (杀虫剂 ). Says he: “Since plants do not have jaws or teeth to protect themselves, they employ chemical warfare. “ And many naturally produced chemicals, though occurring in tiny a
4、mounts, prove in laboratory tests to be strong carcinogensa substance which can cause cancer. Mushrooms (蘑菇) might be banned if they were judged by the same standards that apply to food additives (添加剂). Declares Christina Stark, a nutritionist at Cornell University, “We“ve got far worse natural chem
5、icals in the food supply than anything man-made. “ Yet the issues are not that simple. While Americans have no reason to be terrified to sit down at the dinner table, they have every reason to demand significant improvements in food and water safety. They unconsciously and unwillingly take in too mu
6、ch of too many dangerous chemicals. If food already contains natural carcinogens, it does not make much sense to add dozens of new man-made ones. Though most people will withstand the small amounts of contaminants generally found in food and water, at least a few individuals will probably get cancer
7、 one day because of what they eat and drink. To make good food and water supplies even better, the Government needs to tighten its regulatory standards, stiffen its inspection program and strengthen its enforcement policies. The food industry should modify some long-accepted practices or turn to les
8、s hazardous alternatives. Perhaps most important, consumers will have to do a better job of learning how to handle and cook food properly. The problems that need to be tackled exist all along the food-supply chain, from fields to processing plants to kitchens. (381 words)(分数:10.00)(1).What does the
9、author think of the Americans“ view of their food?(分数:2.00)A.They overstate the government“s interference with the food industry.B.They are overoptimistic about the safety of their food.C.They overestimate the hazards of their food.D.They overlook the risks of the food they eat.(2).The author consid
10、ers it impossible to obtain no-risk food because_.(分数:2.00)A.no food is free from pollution in the environmentB.pesticides are widely used in agricultureC.many vegetables contain dangerous natural chemicalsD.almost all foods have additives(3).By saying “they employ chemical warfare“ (Lines 45, Para.
11、 2), Bruce Ames means “_“.(分数:2.00)A.plants produce certain chemicals to combat pests and diseasesB.plants absorb useful chemicals to promote their growthC.farmers use man-made chemicals to dissolve the natural chemicals in plantsD.farmers use chemicals to protect plants against pests and diseases(4
12、).The reduction of the possible hazards in food ultimately depends on_.(分数:2.00)A.the governmentB.the consumerC.the processorD.the grower(5).What is the message the author wants to convey in the passage?(分数:2.00)A.Eating and drinking have become more hazardous than before.B.Immediate measures must b
13、e taken to improve food production and processing.C.Health food is not a dream in modern society.D.There is reason for caution but no cause for alarm with regard to food consumptioaImagine eating everything delicious you wantwith none of the fat. That would be great, wouldn“t it? New “fake fat“ prod
14、ucts appeared on store shelves in the United States recently, but not everyone is happy about it Makers of the products, which contain a compound called olestra, say food manufacturers can now eliminate fat from certain foods. Critics, however, say the new compound can rob the body of essential vita
15、mins and nutrients (营养物) and can also cause unpleasant side effects in some people. So it“s up to decide whether the new fat-free products taste good enough to keep eating. Chemists discovered olestra in the late 1960s, when they were searching for a fat that could be digested by infants more easily
16、. Instead of finding the desired fat, the researchers created a fat that can“t be digested at all. Normally, special chemicals in the intestines (肠) “grab“ molecules of regular fat and break them down so they can be used by the body. A molecule of regular fat is made up of three molecules of substan
17、ces called fatty acids. The fatty acids are absorbed by the intestines and bring with them the essential vitamins A, D, E, and K. When fat molecules are present in the intestines with any of those vitamins, the vitamins attach to the molecules and are carried into the bloodstream. Olestra, which is
18、made from six to eight molecules of fatty acids, is too large for the intestines to absorb. It just slides through the intestines without being broken down. Manufacturers say it“s that ability to slide unchanged through the intestines that makes olestra so valuable as a fat substitute. It provides c
19、onsumers with the taste of regular fat without any bad effects on the body. But critics say olestra can prevent vitamins A, D, E, and K from being absorbed. It can also prevent the absorption of carotenoids (类胡萝卜素 ), compounds that may reduce the risk of cancer, heart disease, etc. Manufacturers are
20、 adding vitamins A, D, E, and K as well as carotenoids to their products now. Even so, some nutritionists are still concerned that people might eat unlimited amounts of food made with the fat substitute without worrying about how many calories they are consuming. (381 words)(分数:10.00)(1).We learn fr
21、om the passage that olestra is a substance that_.(分数:2.00)A.contains plenty of nutrientsB.renders foods calorie-free while retaining their vitaminsC.makes foods easily digestibleD.makes foods fat-free while keeping; them delicious(2).The result of the search for an easily digestible fat turned out t
22、o be_.(分数:2.00)A.commercially uselessB.just as anticipatedC.somewhat controversialD.quite unexpected(3).Olestra is different from ordinary fats in that_.(分数:2.00)A.it passes through the intestines without being absorbedB.it facilitates the absorption of vitamins by the bodyC.it helps reduce the inci
23、dence of heart diseaseD.it prevents excessive intake of vitamins(4).What is a possible negative effect of olestra according to some critics?(分数:2.00)A.It may impair the digestive system.B.It may affect the overall fat intake.C.It may increase the risk of cancer.D.It may spoil the consumers“ appetite
24、.(5).Why are nutritionists concerned about adding vitamins to olestra?(分数:2.00)A.It may lead to the over-consumption of vitamins.B.People may be induced to eat more than is necessary.C.The function of the intestines may be weakened.D.It may trigger a new wave of fake food production.In department st
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