1 . Jennifer Jones was a fifteen-year-old. She was in her morning PE lesson when she
Jennifer’s parents were very
| A．jumped off | B．gave up | C．moved on | D．passed out |
| A．low | B．sudden | C．high | D．sharp |
| A．pleased | B．worried | C．curious | D．angry |
| A．made | B．forgotten | C．skipped | D．prepared |
| A．eating | B．sleeping | C．drinking | D．growing |
| A．fun | B．time | C．difficulty | D．confidence |
| A．still | B．even | C．hardly | D．never |
| A．Hopefully | B．Interestingly | C．Unbelievably | D．Fortunately |
| A．recovery | B．plan | C．start | D．choice |
| A．breath | B．exercise | C．diet | D．meal |
Why would someone decide not to eat? We know that the body needs food
Some people fast for political reasons. Mohandas Gandhi, the famous Indian leader, fasted 17 times during his life. For Gandhi, fasting was a powerful political tool. Fasting is also a
Of course not everyone fasts for political or religious reasons. Some people
1. What is one benefit of IF according to the talk?
| A．It may raise low blood pressure. |
| B．It may slow down brain aging. |
| C．It may improve anxiety and depression. |
| A．Eating less five days a week. |
| B．Restricting calories two days each week. |
| C．Eating only within a five-hour “window”. |
| A．Milk. | B．White coffee. | C．Black tea. |
| A．It is simple to follow. |
| B．It is suitable for everyone. |
| C．It involves complex calorie counting. |
4 . You are what you eat-and what you eat may be encoded in your DNA. Studies have indicated that your genes play a role in determining the foods you find delicious or disgusting. But exactly how big a role they play has been difficult to figure out. “Everything has a genetic component. even if it’s small, ”says Joanne Cole, a geneticist at the University of Colorado School of Medicine. “We know that there is some genetic contribution to why we eat the foods we eat Can we take the next step and actually locate the regions in the genome (基因)?”
New research led by Cole has gotten a step closer. Through a large-scale genomics analysis, her team has identified 481 genome regions that were directly linked to dietary patterns and food preferences. The findings, which have not yet been peer-reviewed, were presented last month at the American Society for Nutrition’s annual conference.
The team based the new study on a 2020 Nature Communications study by Cole and her colleagues that used data from the U. K. Biobank, a public database of the genetic and health information of 500, 000 participants. By scanning genomes, the new analysis was able to identify 194 regions associated with dietary patterns and 287 linked to specific foods such as fruit, cheese, fish, tea and alcohol Further understanding how genetics impact how we eat could reveal differences in nutritional needs or disease risks.
“One of the problems with a lot of these genomics studies is that they’re very small. They don’t have enough people to really be able to identify genes in ways that are credible. This study had a huge group of people, so it’s really powerful. ” says Monica Dus, a geneticist at the University of Michigan. “The other thing that I thought was really great is that there are so many different traits that they’re measuring related to diet including cholesterol (胆固醇). the body and socioeconomic backgrounds. ” As the research advances. Dus says, such genome analysis could potentially assist health care providers and even policymakers to address larger issues that affect food access and health.
It’s definitely true that it may contribute to making sure there aren’t food deserts-areas which have limited access to fresh, healthy and affordable food-or to making sure that there’s a higher minimum wage so that everyone can afford to eat, although the journey ahead remains lengthy and challenging
1. How did researchers conduct the present study?| A．By involving a substantial number of participants. |
| B．By directly analyzing the data from a public database. |
| C．By building on a previous study based on large-scale data. |
| D．By identifying genome regions associated with dietary patterns |
| A．Powerful participants were involved in the current study. |
| B．The methods employed for the previous studies were credible |
| C．The genome analyses have helped address larger social issues. |
| D．Various features linked to diet were considered in the present study. |
| A．Critical | B．Optimistic. | C．Skeptical | D．Indifferent. |
| A．The benefits of latest large-scale diet-related genome analyses. |
| B．The contribution of genes to diet patterns and food preferences. |
| C．The significance of a newly published diet-related genome discovery. |
| D．The introduction of a research on identifying diet-related genome regions. |
5 . Alarming levels of dangerous chemicals known as Perfluorinated Alkylated Substances (PFAS) were discovered in food packaging at a number of well-known fast-food restaurants and grocery store chains, a new report found. The report comes more than two years into the Covid-19 pandemic, when the public has relied heavily on takeout and grocery deliveries.
Often called “forever chemicals” because they do not break down in the environment, PFAS are used in food packaging to prevent grease (油脂) and water from soaking through food wrappers and cups. PFAS can also be found in the ink used to print logos and instructions on food containers.
The US Centers for Disease Control and Prevention calls exposure to PFAS a “public health concern”, citing that the human-made chemicals can harm the immune system and reduce a person’s resistance to infectious diseases.
Regulatory limits for how much PFAS food packaging should contain can vary greatly. For instance, a new law in California set the limit at less than 100 ppm. “Compared to America, Denmark sets a much lower regulatory limit of 20 ppm with great success,” said Xenia Trier, an expert at the European Environment Agency. “It does work to set limits and enforce them. PFAS do migrate from the paper into the food. Even though it was not 100%, we still saw considerable transmission. In general, transmission from packaging to food is increased as the temperature of the food rises. It is the same with the time spent in wrapping materials.” Trier told NBS, one of the major American mass-media companies.
In response to the issue, Whole Foods became the first grocery chain to publicly commit to remove PFAS from takeout containers and bakery paper. Many other companies followed suit. Experts say people who want to avoid PFAS in their takeout and food delivery packaging should favor companies that have promised to remove the chemicals. “As soon as you receive your takeout, you’d better take food out of the container immediately, and never reheat food in its original container. Instead, remove your food and heat it in ceramic (陶瓷的) or glass containers.” Trier said.
1. What can we learn about PFAS in food packaging?| A．They have been used for two years. |
| B．They do little harm to consumers’ health. |
| C．They are used to break down the chemicals. |
| D．They can make wrappers resistant to grease and water. |
| A．Favorable. | B．Neutral. |
| C．Ambiguous. | D．Opposed. |
| A．Considerable migration of grease and water. |
| B．PFAS transmission from packaging to food. |
| C．Wrapper exposure to high food temperature. |
| D．Regulatory limits concerning food packaging. |
| A．Food packaging contains dangerous chemicals. |
| B．Consumers are recommended to have PFAS-free products. |
| C．PFAS found in food packaging has become a great concern. |
| D．The government has taken measures to reduce PFAS exposure. |
