1 . Directions: Fill in each blank with a proper word chosen from the box. Each word can be used only once. Note that there is one word more than you need.

A. backed   B. benefit   C. consumption   D. diversity   E. disordered   F. matter G. perceive   H. led   I. snacking   J. treat   K. wandering

Walking past a corner bakery, you may find yourself drawn in by the fresh smell of sweets wafting from the front door. You're not alone. The knowledge that humans make decisions based on their nose has     1     major brands like Cinnabon and Panera Bread to use the scents of baked goods in their restaurants, leading to big increases in sales.

But according to a new study, the food you ate just before your walk past the bakery may impact your chance of stopping in for a sweet     2    —and not just because you're full. Scientists at Northwestern University found that people became less sensitive to food odors (气味) based on the meal they had eaten just before. So, if you were     3     on baked goods from a coworker before your walk, for example, you may be less likely to stop into that sweet-smelling bakery.

The study found that participants who had just eaten a meal of either cinnamon buns (肉桂面包) or pizza were less likely to     4     "meal-matched" odors, but not non-matched odors. The findings were then     5     by brain scans that showed brain activity in parts of the brain that process odors was altered in a similar way. These findings show that just as smell regulates what we eat, what we eat—in turn—regulates our sense of smell.

Feedback between food intake and the olfactory (嗅觉的) system may have an evolutionary     6    , said senior and corresponding study author Thorsten Kahnt, an assistant professor at Northwestern University Feinberg School of Medicine. "If you think about our ancestors     7     around the forest trying to find food, they find and eat berries and then aren't as sensitive to the smell of berries anymore, "Kahnt said. So it could theoretically help facilitate (促进)     8     in food and nutrient intake.

While we may not notice the hunter-gatherer adaptation having an effect on our day-to-day decision-making, the connection between our nose, what we seek out and what we can detect with our nose may still     9    . If the nose isn't working right, for example, the feedback may be disrupted, leading to problems with     10     eating and obesity. There may even be links to disrupted sleep, another tie to the olfactory system the Kahnt lab is researching.

2 . Directions: Fill in each blank with a proper word chosen from the box. Each word can only be used once. Note that there is one word more than you need.

A. inevitable B. reversed C. complications D. fueled E. dramatically F. access G. devoted H. exports I. yield J. thrives K. organic

Quinoa, of which both the seeds and leaves can be edible, is a crop native to the Andes Mountains. It took off in richer countries in the 1990s after NASA researchers recommended it as part of a potential space-colony diet. Over the past decade, quinoa, one of the leading crops that     1     on Bolivia’s high plains, 13,000 ft. above sea level, has become a premier product for foodies, health nuts and fair-trade enthusiasts. The gluten-free staple — in Bolivia it is produced solely by small-scale farmers and 90% is     2     — often decorates plates from celebrity chefs like Giada De Laurentiis and Bobby Flay and has inspired entire cookbooks     3     to Salads, soups and stuffing boasting its nutritional goodness. It’s an unaccustomed role for such a humble crop, which poorer Bolivians often grew and ate instead of buying rice. “It was always comida para los indios (food for Indians),” says Benjamin Huarachi, a member of the board of Bolivia’s largest quinoa growers’ association, “Today it’s food for the world’s richest.”

It also provides food for thought about the     4     that arise when rich nations try to support farmers in the developing world. The colorful tall tufts (丛生植物), which     5     one of the healthiest foods on the planet, have become Huarachi’s golden goose. As global food prices have risen, the price of quinoa has tripled in the past five years, to $1 per lb., a benefit to growers in the poorest region of South America’s poorest country. “Now we’ve got tractors for our fields and parabolic antennas (抛物面天线) for our homes,” he says.

And trouble with the neighbors. In an economy dependent on unsteady commodity     6    , quinoa has made farmers richer, but it has also become an out-of-reach luxury for many Bolivians and     7     violent conflict. In February hundreds of farmers clashed over prime quinoa-growing territory, and dozens were injured. The high price of quinoa has     8     cut domestic consumption, sparking concerns about malnutrition, with many farmers scrambling to export all their quinoa, even supplementing their diets with foods like pasta.

The series of problems raises concerns about whether the satisfying act of buying fair trade — which aims to help small farmers gain     9     to higher-end consumers abroad — can do more harm than good for the poor in developing countries. “When you transform a food into a commodity, there’s     10     breakdown in social relations and high environmental cost,” says Tanya Kerssen, a food-policy analyst for the food and development institute Food First, based in Oakland, Calif.