Unit1單元測試（提高卷）高中英語課堂

Unit1Foodforthought單元測試（提高卷）一、聽力選擇題1．Whatistherestaurant’sspecialty?A．Americanfood. B．Italianfood. C．Thaifood.【答案】B【原文】M:There’sanewrestaurantdowntown,calledTheSweetLife.W:Oh,Ihadn’theardofit.Whatdotheysell?M:They’vegotabitofeverythingbuttheyspecializeinItalianfood.W:Oh,IpreferAmericanfoodandThaifood,tobehonest.2．Whatmightthemanwantforsupper?A．Seafood. B．Steak. C．Noodles.【答案】A【原文】M:Alice,it’salreadydark.I’mstarving.Whatkindoffoodareyouinthemoodfor?W:I’dlovesomesteak.M:Hmm.Iusedtobeintonoodles,butnowI’mcrazyaboutseafood.3．Whydoesthemanneedamap?A．TotourManchester. B．Tofindarestaurant. C．TolearnaboutChina.【答案】B【原文】M:Jane,doyouhaveamapofManchester?Iwanttofindagoodplacetoeat.W:WhynottryChinatown?ThereareplentyofgoodChineserestaurantsthere,andit’snearhere.4．Whatwillthewomanmostprobablydo?A．Skipdessert.B．Havesomechocolatecake.C．Takealookatthemenu.【答案】A【原文】M:Whatwouldyoulikefordessert?IthinkI’llhaveapplepieandicecream.W:Thechocolatecakelooksgreat,butIhavetowatchmyweight.Yougoaheadandgetyours.5．Whatdothespeakersneedtobuynow?A．Somebutter. B．Someeggs. C．Somebread.【答案】A【原文】M:Doweneedtobuyanythingelsetoday?Westillhaveeggsathome.W:Weonlyneedtogetsomebutternow.Youcangetsomebreadtomorrowfromelsewhere,becauseitdoesn’tseemfreshhere.聽下面一段獨白，回答以下小題。6．Wherewasricefirstgrown?A．InaEuropeancountry. B．InIndia. C．IntheUSA．7．Whatcanwelearnfromthespeaker?A．Ricehasahistoryof50,000years.B．About550milliontonsofriceisproducedeachyearinAsia.C．Europeanriceisgrownindryfields.8．WhenistheYokohmaNoodleMuseumclosed?A．OnSunday. B．OnTuesday. C．OnThursday.9．Whatcanpeopledoonthefirstfloorofthemuseum?A．Makenoodlesbyhand. B．Tastedifferenttypesofnoodles. C．Buygoodsrelatingtonoodles.【答案】6．B7．C8．B9．C【原文】Todayonthefoodprogram,I’mgoingtotellyousomeinformationabouttwoveryimportantfoods—riceandnoodles.Didyouknowthatricebelongstothegrassfamilyandwasfirstgrownabout5,000yearsagoinIndia?ItwasintroducedintoEuropeabout700yearsagoandarrivedintheUSAin1726.Nowadays,about550milliontonsisproducedaroundeachyear,92%ofthatbeingproducedinAsia.

OneinterestingthingtonoteisthatEuropeanandAmericanrice,whichisgrownindryfields,absorbsalotmorewaterthanAsianrice,whichisgrowninfloodedfields.MoveonnowtoaJapanesemuseum—theYokohamaNoodleMuseum,whereyoucanfindoutaboutthehistoryofnoodles.Themuseumstaysopenlaterthanmostmuseums—from11:00a.m.to11:00p.m.,withthelastadmissionbeing10:00p.m..ThemuseumisopeneverydayexceptTuesday,withSundaybeingthebusiestdayandThursdaybeingtheleastbusy.Thefirstfloorofthemuseumhasasouvenirshop,andyoucanbuynoodlerelatedobjectsthere.Thereyoucanseeadisplayshowinghownoodlesaremadeandalsoonegivingthehistoryofnoodles.Ontwoundergroundlevels,thereisahistoricalthemeparkwithshops,housesandrestaurantsfromtheyear1958.Therearealsoeightdifferentnoodleshopsservingtendifferenttypesofnoodles.二、閱讀理解Withallthedietaryinformationonline,itcanbehardtoknowwhattipstofollow.Watchoutforthesewordsandexpressions.FatIsGoodItdoesn’tmatterifyouarepartofthefatisGOODforyouorBADforyougroup,theimportantquestiontoaskisthesourceofthefat.Ifitesfromalandbasedanimal,andislikelytobesolidatroomtemperature,thenitissaturated(飽和的)fatwhereasifitesfromfishorplants,anditislikelytobeliquidatroomtemperature,thenitisunsaturatedfat.Alltheevidenceindicatesthateatingmoreunsaturatedfatthansaturatedfatlowersyourriskofdyingearly.NaturalSugarIsBetterThevastmajorityofsugarweconsumeissucrose(蔗糖).Itisthewhitepowderedstuffwecookwithandismadeupofglucoseandfructose.Howaboutsugarfromhoney?Itisoftenmarketedasnaturalandbetterforyou.Actually,itjusthasitsowndistinctflavour,butisassweetbecauseofglucoseandfructose.HighpHWaterSomepeoplethinkweneedtoeatalkali(堿)foodtomaintainourbloodatapHof7.4.Buteverythingweeatordrinkpassesthroughthestomach,which,atapHof1.5,isthemostacidicpartofthebody.ItisthenneutralisedtoapHof7.So,nothingweeatwillchangethepHofourblood.Don’tEatAnythingThatYouCan’tPronounceWhetherfoodsarenaturalorhighlyprocessed,theyareallfullofchemicals.Areyousupposedtofear“phenylthiocarbamide”,becauseyoucan’tpronounceit?Thisissimplythechemicalresponsibleforthebittertastefoundinbrassicas,theplantsinthecabbageandmustardfamily.Don’tEatFoodWithMoreThanFiveIngredients(佐料)Simplefoodsarenotnecessarilyhealthierforyou.IfI,forinstance,useChinesefivespicepowderinarecipe,thatwouldcountasoneofthefiveingredients.However,whatifIaddedthetypicalponentsoffivespicepowderseparatelyintoadish?Doesthatmeanmyrecipesuddenlybeesbadbecauseithasmorethanfiveingredients?10．Accordingtothepassage,healthierfat______.A．canbefoundinfishandplants B．esfromlandbasedanimalsC．remainssolidatroomtemperature D．canlowerthedeathrateofelders11．Thepassagesuggeststhat______.A．dietscanhelpadjustthepHofourblood B．honeysugarcandomoregoodthansucroseC．foodswithmoreingredientsmaybeashealthy D．chemicalswecanrecognizearesafertotakein12．Whatisthemainpurposeofthepassage?A．Toparetipsonfoodchoices. B．Tointroducedifferenthealthconcepts.C．Toremendfitnessrecipestoreaders. D．Towarnusofsomedietarymisunderstandings.【答案】10．A11．C12．D【導語】這是一篇說明文。文章主要是對一些常見的飲食相關的說法進行了分析和解釋，以幫助人們更好地理解和選擇飲食。10．細節(jié)理解題。根據(jù)第二段“Ifitesfromalandbasedanimal,andislikelytobesolidatroomtemperature,thenitissaturated(飽和的)fatwhereasifitesfromfishorplants,anditislikelytobeliquidatroomtemperature,thenitisunsaturatedfat.Alltheevidenceindicatesthateatingmoreunsaturatedfatthansaturatedfatlowersyourriskofdyingearly.(如果它來自陸生動物，在室溫下很可能是固體，那么它就是飽和脂肪；如果它來自魚類或植物，在室溫下很可能是液體，那么它就是不飽和脂肪。所有證據(jù)都表明，攝入更多的不飽和脂肪比攝入更多的飽和脂肪能降低早逝的風險)”可知，魚類和植物中含有更健康的脂肪。故選A。11．推理判斷題。根據(jù)最后一段“Simplefoodsarenotnecessarilyhealthierforyou.IfI,forinstance,useChinesefivespicepowderinarecipe,thatwouldcountasoneofthefiveingredients.However,whatifIaddedthetypicalponentsoffivespicepowderseparatelyintoadish?Doesthatmeanmyrecipesuddenlybeesbadbecauseithasmorethanfiveingredients?(簡單的食物不一定對你更健康。例如，如果我在菜譜中使用了中國的五香粉，它就會被算作五種配料之一。然而，如果我把五種香料粉的典型成分分別加入到一道菜中呢？這是否意味著我的食譜突然變壞了，因為它含有超過五種原料？)”可推知，含有更多佐料的食物可能也一樣健康，故選C。12．推理判斷題。根據(jù)文章主要講了一些關于飲食的常見誤解，如脂肪的好壞、天然糖是否更好、高pH值水是否更好、以及佐料多的食物是否不好，目的是提醒人們注意這些飲食方面的誤解，故選D。Whatcanbringpeoplefromaroundtheworldtogether?Skincolour?Language?Afavouritefootballteam?AccordingtoarecentstudyconductedbyOnePoll,aLondonbasedmarketingresearchpany,foodistheanswer.OnePollsurveyed2,000peoplearoundtheworld.84%ofparticipantssaidthatfoodhadthepowertoconnectpeopleofdifferentculturesandbackgrounds.“Foodhastodowithhowwelive—it’snotjustsomethingthatweingest.Foodisapartofourlives,andithelpsbringpeopleclosertogether,”oneparticipantinthesurveysaid.Peoplecangetabetterunderstandingofanotherculturethroughtryingitscuisine.Forexample,Chinesecultureisbasedontheideaofharmony(和諧),whichcanbeseeninalmosteveryaspectoflifeinChina,mostnoticeablyitscuisine.InChinesecuisine,everyingredientisusedinabalancedwaytocreatedeliciousdishesthatgowelltogether.AnotherexampleistherichdiversityofAmericancuisine,whichdirectlyreflectstherichdiversityofitsmulticulturalinfluence.Foodcanhelpstrengthenculturalties.Everycountryhasitsownwayofdoingthings,whichmeansthatsometimestherecanbeverylittlemongroundbetweencountries.However,everycountryhasfoodinmon—afterall,weallneedtoeat.Sosomethingassimpleasadinnergatheringhasthepowertobringtogetherpeoplefromdifferentcountriesorcultures.Infact,foodisoftenthecatalyst(催化劑)informingmanyimportantdecisionsandfriendships.“Webelievefoodhasatranscending(超越的)abilitytoconnectus,andthatdeliciousthingscanhappenwhenweshareheritage,culture,anduniquenessthroughfood,”saidJasonLevine,oneofthesurvey’sconductors.13．Howmanypeopleinthesurveysaidfoodbringspeopletogether?A．2,000 B．1,680 C．320 D．8414．Whatdoestheunderlinedwordingestmostprobablymean?A．eat B．appreciate C．digest D．prefer15．Accordingtothepassage,whichbestdescribesChinesecultureandcuisine?A．Deepandvital. B．Diverseandbalanced.C．Balancedandharmonious. D．Harmoniousanddelicious.16．Howcanfoodhelpstrengthenculturalties?A．Byexperiencingdifferentcultures.B．Byacceptingforeignideas.C．Bybringingpeopletogether.D．Bysharingheritagewithothers.【答案】13．B14．A15．C16．C【導語】本文是一篇說明文。文章主要介紹最近的一項研究發(fā)現(xiàn)食物有能力將不同文化和背景的人聯(lián)系起來。13．細節(jié)理解題。根據(jù)第二段“OnePollsurveyed2,000peoplearoundtheworld.84%ofparticipantssaidthatfoodhadthepowertoconnectpeopleofdifferentculturesandbackgrounds.(OnePoll對全球2000人進行了調查。84%的參與者表示，食物具有將不同文化和背景的人聯(lián)系起來的力量。)”可知，認為食物能讓人們走到一起的人是2000乘以84%，等于1680人，故選B。14．詞句猜測題。根據(jù)第三段的“Foodhastodowithhowwelive—it’snotjustsomething(食物與我們的生活息息相關——它不僅僅是一件東西)”可知，食物不僅僅是我們所吃下去的東西，還是我們的生活方式。因此劃線詞ingest的意思是“吃”，和eat意思相近，故選A。15．推理判斷題。根據(jù)第四段的“Forexample,Chinesecultureisbasedontheideaofharmony(和諧),whichcanbeseeninalmosteveryaspectoflifeinChina,mostnoticeablyitscuisine.InChinesecuisine,everyingredientisusedinabalancedwaytocreatedeliciousdishesthatgowelltogether.(例如，中國文化是基于和諧的理念，這可以在中國生活的幾乎每一個方面看到，最明顯的是它的烹飪。在中國菜中，每一種食材都以一種平衡的方式使用，以創(chuàng)造出美味的菜肴。)”可知，平衡和和諧最能描述中國文化和烹飪，故選C。16．細節(jié)理解題。根據(jù)倒數(shù)第二段的“Foodcanhelpstrengthenculturalties.(食物有助于加強文化聯(lián)系。)”和“Sosomethingassimpleasadinnergatheringhasthepowertobringtogetherpeoplefromdifferentcountriesorcultures.Infact,foodisoftenthecatalyst(催化劑)informingmanyimportantdecisionsandfriendships.(所以像晚餐聚會這樣簡單的事情就能把來自不同國家或文化的人聚集在一起。事實上，食物往往是形成許多重要決定和友誼的催化劑。)”可知，通過把人們聚集在一起，食物有助于加強文化聯(lián)系。故選C。Whenmargarine(人造黃油)wasfirstsoldinthe1800s,plentifulalarmistwordswereutteredaboutit.However,itwassimplyacreamofvegetableoilandwater,aprocessed,moresustainableandhealthieralternativetoananimalproduct.Anxietyaboutnewfoodsandhowtheyareproducedcontinuestoday.Publicdiscussionsarefullofconcernsthat“ultraprocessedfoods”or“UPFs”aredownrightunhealthy.Oneparticularcategoryinafiercespotlightisplantbasedmeats.Buthowandwherefoodismadedoesn’tdeterminehowsafeornutritiousitis.ThetermUPFswasfirstusedin2009byCarlosMonteiro,anutritionist.Ina2017paper,hesaidhewasworriedthatthesharedexperienceofcookingwasbeingincreasinglylostandpeopleweren’teatingtogether.Inparticular,hewasseeingrisingratesofdiabetesandobesity.Keentoidentifytherootcauseoftheseissues,hefocusedonfoodnotmadeathome,butinfactories.Butthethingis,asMonteirohasstatedopenly,theUPFcategorisationwasneverdesignedtogroupfoodsonthebasisofnutrition.Justlikeporksausagesandchickenpopcorn,plantbasedalternativesaremadeinfactories,soareconsideredUPFs.Butunlikethoseanimalproducts,theydon’trequireantibiotics(抗生素)orhormonesduringproduction,requireupto96percentlessland,havecarbonemissionsupto98percentlower,needupto99percentlesswaterandresultin100percentfeweranimalsdying.Andsidebyside,theyarealmostalwayshealthierthantheoverprocessedanimalmeatproductstheyreplace,especiallyonfatandfibrecontent.Justparethelabelsonthepacketsnexttimeyouareinthesupermarket.Manyloudvoicesareraisingconcerns,suggestingthatallUPFs,especiallyplantbasedmeats,are“unnatural”,“fake”and“fullofchemicals”.Weareseeinghistoryrepeatitself,andafearofnewfoodsbeingarousedalloveragain.Butthescienceisunmistakablyclear:dietsrichinplantbasedoptionsarebetterforbothpeopleandtheplanet,factoryornofactory.17．Whydoestheauthormentionmargarineinparagraph1?A．Tostressthesalesdilemmamargarinefacedbefore.B．Toillustratepeople’smisunderstandingaboutmargarine.C．Toshowtheignoredbenefitsofmargarinetopeople’shealth.D．Toemphasizepeople’slongstandingworryaboutnovelfoods.18．WhydidMonteirocreatetheUPFcategorisation?A．Toclassifythefoodmadeathome.B．Toencouragepeopletocookandeattogether.C．Todiscoverthecauseofsomerisinghealthproblems.D．Todeterminethenutritionleveloffactoryproducedfood.19．Whatdothenumbersinparagraph3imply?A．Plantbasedmeatsaremoreecofriendly.B．Plantbasedmeatsshouldn’tbeconsideredasUPFs.C．PlantbasedmeatswillreplaceUPFanimalmeatproducts.D．Plantbasedmeatsarehealthierthansausagesandpopcorn.20．Whatdoestheauthorthinkoftheconcernoverplantbasedmeats?A．Unnecessary. B．Temporary. C．Reasonable. D．Alarming.【答案】17．D18．C19．A20．A【導語】本文是一篇說明文。文章主要圍繞“超加工食品”和“植物基肉類”進行了介紹和說明，通過列舉數(shù)據(jù)和事實來闡述這些食品的優(yōu)勢和誤解，旨在糾正公眾對超加工食品的不準確認識，強調植物基食品的健康和環(huán)保價值。17．推理判斷題。根據(jù)第一段“Whenmargarine(人造黃油)wasfirstsoldinthe1800s,plentifulalarmistwordswereutteredaboutit.However,itwassimplyacreamofvegetableoilandwater,aprocessed,moresustainableandhealthieralternativetoananimalproduct.Anxietyaboutnewfoodsandhowtheyareproducedcontinuestoday.Publicdiscussionsarefullofconcernsthat“ultraprocessedfoods”or“UPFs”aredownrightunhealthy.(當人造黃油在19世紀首次銷售時，關于它的危言聳聽的言論不絕于耳。然而，它只是一種植物油和水的奶油，是一種加工過的、更可持續(xù)、更健康的動物產品替代品。對新食品及其生產方式的擔憂今天仍在繼續(xù)。公眾討論中充滿了對“超加工食品”或“UPFs”完全不健康的擔憂)”可知，在第一段中，作者提到人造黃油（margarine）在19世紀首次出售時引起了廣泛的擔憂，但后來被證明是更健康、更可持續(xù)的替代品。作者提到人造黃油是為了強調人們對于新食物的長期擔憂，即人們對于新出現(xiàn)的食品總是持有一種警惕和擔憂的態(tài)度，這種擔憂可能會忽略新食物所帶來的實際好處。故選D。18．細節(jié)理解題。根據(jù)文章第二段“ThetermUPFswasfirstusedin2009byCarlosMonteiro,anutritionist.Ina2017paper,hesaidhewasworriedthatthesharedexperienceofcookingwasbeingincreasinglylostandpeopleweren’teatingtogether.Inparticular,hewasseeingrisingratesofdiabetesandobesity.Keentoidentifytherootcauseoftheseissues,hefocusedonfoodnotmadeathome,butinfactories.(2009年，營養(yǎng)學家CarlosMonteiro首次使用了UPFs這個術語。在2017年的一篇論文中，他說他擔心烹飪的共同體驗越來越少，人們不再一起吃飯。特別是，他看到糖尿病和肥胖癥的發(fā)病率在上升。為了找出這些問題的根本原因，他關注的不是在家里制作的食品，而是在工廠生產的食品)”可知，Monteiro創(chuàng)建UPF分類的原因是出于對健康問題的關注。特別是，他看到糖尿病和肥胖率的上升，并熱衷于找出這些問題的根源。因此，他專注于不在家里制作而是在工廠生產的食品。由此可知，他創(chuàng)建UPF分類的目的是為了發(fā)現(xiàn)一些日益嚴重的健康問題的原因。故選C。19．推理判斷題。根據(jù)文章第三段“Justlikeporksausagesandchickenpopcorn,plantbasedalternativesaremadeinfactories,soareconsideredUPFs.Butunlikethoseanimalproducts,theydon’trequireantibiotics(抗生素)orhormonesduringproduction,requireupto96percentlessland,havecarbonemissionsupto98percentlower,needupto99percentlesswaterandresultin100percentfeweranimalsdying.(就像豬肉香腸和雞肉爆米花一樣，植物性替代品是在工廠生產的，所以被認為是UPFs。但與那些動物產品不同的是，它們在生產過程中不需要抗生素或激素，需要的土地減少96%，碳排放量減少98%，需要的水減少99%，動物死亡率減少100%)”可知，本段中提到的數(shù)字暗示了植物基肉類相比動物肉類更環(huán)保。具體來說，這些數(shù)字表明植物基肉類在生產過程中不需要抗生素或激素，所需土地減少了高達96%，碳排放降低了高達98%，所需水資源減少了高達99%，而且沒有動物死亡。由此推知，這些數(shù)據(jù)表明，植物基肉類對環(huán)境的負擔遠小于動物肉類，因此更加環(huán)保。故選A。20．推理判斷題。根據(jù)文章第四段“Andsidebyside,theyarealmostalwayshealthierthantheoverprocessedanimalmeatproductstheyreplace,especiallyonfatandfibrecontent.(另一方面，它們幾乎總是比它們所取代的過度加工的動物肉制品更健康，尤其是在脂肪和纖維含量方面)”以及最后一段“Weareseeinghistoryrepeatitself,andafearofnewfoodsbeingarousedalloveragain.Butthescienceisunmistakablyclear:dietsrichinplantbasedoptionsarebetterforbothpeopleandtheplanet,factoryornofactory.(我們看到歷史重演，對新食物的恐懼再次被喚起。但科學是明確無誤的:富含植物性選擇的飲食對人類和地球都更好，無論工廠與否)”可判斷，作者認為，與過度加工的動物肉制品相比，植物基肉類實際上是更健康、更環(huán)保的選擇。這些植物基產品并不包含像香腸等超加工食品中的添加劑、色素、防腐劑和鹽等成分。由此推知，作者認為對植物基肉類的擔憂是不必要的。故選A。Youarewhatyoueat—andwhatyoueatmaybeencodedinyourDNA．Studieshaveindicatedthatyourgeneticsplayaroleindeterminingthefoodsyoufinddeliciousordisgusting.“Everythinghasageneticponent,evenifit’ssmall,”saysJoanneCole,ageneticistandaprofessorattheUniversityofColoradoSchoolofMedicine.“Weknowthereissomegeneticcontributiontowhyweeatthefoodsweeat.Canwetakethenextstepandactuallyshowtheexactpositionoftheregionsinthegenome(染色體)?”AnewresearchledbyColehasgottenastepcloser.Throughalargescalegenomicsanalysis,herteamhasidentified481genomeregionsthatweredirectlylinkedtodietarypatternsandfoodpreferences.ThefindingswerepresentedattheAmericanSocietyforNutrition’sannualflagshipconference.Theywerebasedona2020NaturemunicationsstudybyColeandhercolleaguesthatuseddatafromtheU.K.Biobank,apublicdatabaseofthegeneticandhealthinformationof500,000participants.Byscanninggenomes,thenewanalysiswasabletohomeinon194regionsassociatedwithdietarypatternsand287linkedtospecificfoodssuchasfruit,cheese,fish,teaandalcohol.“Thisstudyhadahugenumberofsubjects,sothat’sreallypowerful,”saysMonicaDus,anassociateprofessorattheUniversityofMichigan,whowasn’tapartofthenewresearchbutstudiestherelationshipbetweengenesandnutrition.“TheotherthingthatIthoughtwasreallygreatisthattheyhavesomanydifferentcharacteristicsthatthey’remeasuringinrespecttodiet.Theyhadcholesterol,thebody,socioeconomicbackgrounds.”Astheresearchadvances,Dussayssuchgenomeanalysescouldpossiblyhelphealthcareproviders—andevenpolicymakers—addresslargerissuesthataffectfoodaccessandhealth.“Insteadoftryingtoobsessovertellingpeopletoeatthisorthat,amorepowerfulinterventionistolinkittomakingsuretherearen’t‘fooddeserts’ortomakesurethatthere’sahigherminimumwage—thingsthathaveabroaderimpact,”shesays.21．WhatisthepurposeofCole’snewresearch?A．ToencodetheroleofDNAindeterminingfoodchoices.B．Toselectgeneticponentstightlyrelatedtofoodconsumption.C．Tofigureouttherelationshipbetweengeneticsandfoodpreferences.D．Toidentifyspecificregionsinthegenomerelatedtofoodpreferences.22．What’sparagraph3mainlyabout?A．Theprocessofthestudy. B．Thefindingsofthestudy.C．Thedatasourceofthestudy. D．Thesignificanceofthestudy.23．WhatdoesMonicaDusmeaninthetext?A．Thesubjectsofthestudyarepowerful.B．Theresearchteamstudiedmanyaspectslinkingtodiet.C．Thegenomeanalyseshavenoprospectinthefuture.D．People’swageshouldberaisedbecauseof“fooddeserts”.24．Whichofthefollowingcanbethebesttitleofthetext?A．WhatYouEatImpactsYourHealthB．WhatYouEatFormsYourDietaryPatternC．YourGenesMayDetermineYourNutritionalNeedD．YourGenesMayInfluenceWhatYouLiketoEat【答案】21．D22．B23．B24．D【導語】本文是一篇說明文。文章介紹了一項研究，研究表明基因在決定你覺得食物是美味還是難吃方面有一定的作用。21．細節(jié)理解題。根據(jù)第一段中的“Canwetakethenextstepandactuallyshowtheexactpositionoftheregionsinthegenome(染色體)?(我們能進一步準確定位其在染色體中的區(qū)域嗎？)”可知，Cole開展研究就是要確定決定食物偏好基因在染色體上的具體位點。故選D。22．主旨大意題。根據(jù)第三段“Theywerebasedona2020NaturemunicationsstudybyColeandhercolleaguesthatuseddatafromtheU.K.Biobank,apublicdatabaseofthegeneticandhealthinformationof500,000participants.Byscanninggenomes,thenewanalysiswasabletohomeinon194regionsassociatedwithdietarypatternsand287linkedtospecificfoodssuchasfruit,cheese,fish,teaandalcohol.(他們是基于科爾和她的同事在2020年《自然通訊》上發(fā)表的一項研究，該研究使用了英國生物銀行的數(shù)據(jù)，這是一個包含50萬參與者遺傳和健康信息的公共數(shù)據(jù)庫。通過掃描基因組，新的分析能夠鎖定194個與飲食模式相關的區(qū)域，以及287個與水果、奶酪、魚、茶和酒精等特定食物相關的區(qū)域)”可知，本段主要講的是研究的結果及前景。故選B。23．推理判斷題。根據(jù)第四段中的“TheotherthingthatIthoughtwasreallygreatisthattheyhavesomanydifferentcharacteristicsthatthey’remeasuringinrespecttodiet.(我認為另一件很棒的事情是他們在飲食方面測量了很多不同的特征)”可推知，研究小組研究了與飲食有關的許多方面的不同特征。故選B。24．主旨大意題。根據(jù)第一段中的“Youarewhatyoueat—andwhatyoueatmaybeencodedinyourDNA.Studieshaveindicatedthatyourgeneticsplayaroleindeterminingthefoodsyoufinddeliciousordisgusting.(你吃什么就是什么——你吃的東西可能被編碼在你的DNA中。研究表明，你的基因在決定你覺得美味或惡心的食物方面起著重要作用)”及下文介紹可知，文章介紹了一項研究，研究表明基因在決定你覺得食物是美味還是難吃方面有一定的作用。由此可知，YourGenesMayInfluenceWhatYouLiketoEat(你的基因可能會影響你喜歡吃什么)適合作本文最佳標題。故選D。WhyisEatingColourfulFoodGoodforYou?Mostofusarefacedwiththesamechoicenumeroustimesaday:whattoeat.Alongwithprice,accessibilityandpreference,we’lloftenuseafood’shealthfulnesstohelpusmakeadecision.25It’swidelyacceptedbyresearchersthatweneedavarieddiet.26TheproofmaybeintheMediterraneandiet,whichcontainsalotoffruit,vegetablesandhealthyfatssuchasextravirginoliveoil,andisfrequentlyratedthehealthiestdietbyscientists.Eatinglotsofcoloursmayloweryourriskofmissingoutonallvitalnutrients.“Ifwe’remissingacolouroftherainbow,wemaybemissingafunctionofthatfood,“saysMinich.Thisisbecauseplantfoodscontainthousandsofnaturalpounds,whichhaveantiinfiammatory(抗炎的)benefits.27Blueandpurplefoods,includingblueberries,haveahighcontentoftheplantanthocyanin(花青素),whichhasbeenlinkedtoloweringtheriskofheartdiseaseandtype2diabetes.AresearchfellowatHarvardTHChanSchoolofPublicHealthsayseatingacolourfuldietcanalsohelppeopleavoidpossiblesideeffectsofeatingtoomuchofonefood.“28Forexample,researchhasfoundthatorangejuiceisassociatedwithalowerriskofcognitivedecline,buttoomuchintakeisassociatedwithtype2diabetes,”shesays.Eatingarainbowdietmayalsobeplex.29Wecouldtieourselvesinknots.Wealso

needtoeatfromotherfoodgroupstogetallthenutrientsweneed,suchasprotein.A．Foodisveryplex.B．Avarieddietispackedwithdifferentvegetables.C．Itcouldbereallytrickytogeteverycoloureveryday.D．Buthowdoweknowwe’regettingenoughnutrients?E．Differentcolouredfoodsewithdifferentbenefits.F．However,iscolourthebestguidetogettingallthenutrients?G．Andonewaytodothisisbyeatingallthecoloursoftherainbow.【答案】25．D26．G27．E28．A29．C【導語】本文是一篇說明文。文章主要介紹了為什么吃五顏六色的食物對我們的健康有益。25．根據(jù)上文“Mostofusarefacedwiththesamechoicenumeroustimesaday:whattoeat.Alongwithprice,accessibilityandpreference,we’lloftenuseafood’shealthfulnesstohelpusmakeadecision.”(我們每天都面臨吃什么的選擇。除了價格，是否容易獲得，以及個人喜好外，我們通常會根據(jù)食物是否健康有益來選擇。)可知，接下來作者要介紹如何選擇食物。選項D“但是，我們如何知道我們獲取了足夠的營養(yǎng)呢？”和上文意思一致。故選D。26．根據(jù)上文“It’swidelyacceptedbyresearchersthatweneedavarieddiet.”(研究者們認為我們需要各種各樣的飲食。)可知，這一段指出，我們需要豐富多元的飲食。選項G“做到這的一個方法是通過吃彩虹顏色的食物?！焙蜕衔囊馑家恢隆項中的this指代了本段第一句中的avarieddiet，實現(xiàn)了照應，而空后句中的proof也照應了本空中提出的一種方案。故選G。27．根據(jù)下文“Blueandpurplefoods,includingblueberries,haveahighcontentoftheplantanthocyanin(花青素),whichhasbeenlinkedtoloweringtheriskofheartdiseaseandtype2diabetes.Flavones(黃酮),whichgivefoodsayellowcolour,mayreducetheriskofheartdisease.”(藍色和紫色的食物，包括藍莓，含有大量的植物花青素，花青素可以降低患心臟病和2型糖尿病的風險。黃酮類化合物使食物呈現(xiàn)黃色，可降低患心臟病的風險。)可知，本段列舉了藍色、紫色和黃色食物如何對人體有益的例子，故本段的主題句應該陳述不同顏色的食物對人體有不同的好處。選項E“不同顏色的食物有不同的好處?！焙拖挛囊馑家恢隆９蔬xE。28．根據(jù)下文“Forexample,researchhasfoundthatorangejuiceisassociatedwithalowerriskofcognitivedecline,buttoomuchintakeisassociatedwithtype2diabetes,”shesays.Although,thisisbecauseofitssugarcontent,notflavones.”(例如，研究發(fā)現(xiàn)，橙汁與認知能力下降的風險較低有關，但攝入過多與2型糖尿病有關,”她說。雖然，這是因為它的糖含量，而不是黃酮。)可知，研究發(fā)現(xiàn)，橙汁可以降低認知能力下降的風險，但是攝入太多會導致二型糖尿病。這說明我們不能用一個標準來衡量食物。選項A“食物是非常復雜的?！焙拖挛囊馑家恢?。故選A。29．根據(jù)上文“Eatingarainbowdietmayalsobeplex.”(彩虹飲食是復雜的。)和下文“Wealsoneedtoeatfromotherfoodgroupstogetallthenutrientsweneed,suchasprotein.”(我們還需要從其他食物類別中攝取所需的營養(yǎng)素，比如蛋白質。)可知，每天吃遍每一種顏色的食物也是很難辦到的，而且要攝取其他食物中的營養(yǎng)。選項C“要每天都弄到每一種顏色的食物可能很困難?！焙蜕舷挛囊馑家恢隆９蔬xC。三、完形填空Althoughmanyoverprocessedfoodscansatisfythedesireforsweet,fatty,saltyfoods,researchsuggeststheseitemsareparticularlybadfortheheartandbrain,withmoodandcognitiontakingahit.Themostrecentresearchlookingatthe30ofoverprocessedfoodfoundthemostfarreachingresults.Researchers31directlinksbetweenhigherconsumptionofoverprocessedfoodsandagreaterriskofmanyhealthissues.Theseresultsare32earlierstudies.Dietshighinthesefoodswerelinkedtogreaterriskofdepressionandanxiety,accordingtoananalysispublishedinthejournalNutrients.Inoneofthesestudies,riskrosefrom33just33percentofcaloriesfromoverprocessedfood.Aseparatestudyfoundthattakinginjust20percentofcaloriesfromthesefoodswaslinkedtoa28percentfasterrateofcognitive34paredwithpeoplewhoatelessprocessedfood.Also35isastudytrackingabouthalfamillionpeoplelivinginEngland,Scotland,andWalesthatfoundtheriskofdementia(癡呆)wentupby25percentforevery10percentincreaseinoverprocessedfood.Whiletheexactcauseandeffectrelationshipisstillunknown,thestrongestevidencefromprospectivestudies36theideathateatinghighamountsofoverprocessedfoodsincreasestheriskofdepressioninthefuture.ItismonknowledgethateatingtoomuchsaltorsugarislinkedtohighbloodpressureandType2diabetes.Whatthepublicmaynotappreciate,37,isthatalltheseconditionsaffectthebrainbyraisingtheriskfordementia.38suchascertainartificialsweetenersmayalsodisturbtheproductionandreleaseofbrainchemicals,suchasdopamine,whichcannegativelyaffectmentalandemotional39.Anotherproblemwithoverprocessedfoodsisthattheymightbeaddictive.Overprocessedfoodshavemoreinmonwitha(n)40thanfoodsbyMotherNature.Humanshaveevolvedtorespondtofoodsthataresweet,fatty,andhighincalories.Formostofhumanexistencethishelpedus41.Butinnature,foodsare42modestlyhighinsugar—likeberries—orhighinfat,likenuts.Youdon’tfindfoodshighinbothsugarandfat.That’sadistinctive43ofoverprocessedfoods.Addinsalt,artificialflavoringsandbrightcolors,andourbrainsimply44thesefoods.30．A．recipe B．flavor C．preparation D．impact31．A．promoted B．identified C．evaluated D．dismissed32．A．contraryto B．consistentwith C．concernedabout D．dependenton33．A．consuming B．calculating C．reducing D．burning34．A．improvement B．advantage C．quality D．decline35．A．reassuring B．contradictory C．alarming D．sustainab