单选题Some crops are relatively high yielders and could be planted in preference to others to _____ the food supply.A enhanceB curbC disruptD heighten

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Food Fright
Experiments under way in several labs aim to create beneficial types of genetically modified(GM)foods,including starchier potatoes and caffeine-free coffee beans.Genetic engineers are even trying to transfer genes from a cold-water fish to make a frost-resistant tomato.A low-sugar GM strawberry now in the works might one day allow people with health problems such as diabetes to enjoy the little delicious red fruits again.GM beans and grains supercharged with protein might help people at risk of developing kwashiorkor. Kwashiorkor,a disease caused by severe lack of protein,is common in parts of the world where there are severe food shortages.
Commenting on GM foods,Jonathon Jones,a British researcher,said,"The future benefits will be enormous,and the best is yet to come."
To some people,GM foods are no different from unmodified foods."A tomato is a tomato," said Brian Sansoni,an American food manufacturer.
Critics of GM foods challenge Sansoni's opinion.They worry about the harm that GM crops might do to people,other animals,and plants.
In a recent lab study conducted at Cornell University,scientists tested pollen made by Bt corn,which makes up one-fourth of the U .S.corn crop.The scientist sprinkled the pollen onto milkweed,a plant that makes a milky juice and is the only known food source of the monarch but-terfly caterpillar. Within four days of munching on the milkweed leaves,almost half of a test group of caterpillars had died."Monarchs are considered to be a flagship species for conservation,"said Cornell researcher Linda Raynor."This is a warning bell."
Some insects that are not killed by GM foods might find themselves made stronger. How so? The insecticides used to protect most of today's crops are sprayed on the crops when needed and decay quickly in the environment.But GM plants produce a continuous level of insecticide.Insect species feeding on those crops may develop resistance to the plants and could do so in a hurry, say the critics.Insects may also develop a resistance to the insecticide Bt.
At the forum on GM food held last year in Canada,GM crops that have been made resistant to the herbicide might crossbreed with wild plants,creating"superweeds"that could take over whole fields.
So where do you stand?Should GM foods be banned in the United States,as they are in parts of Europe?Or do their benefits outweigh any of the risks they might carry?

Why is the case of the pollen-sprayed milkweed cited in Paragraph 6?
A: It is cited to show GM foods can kill insects effectively.
B: It is cited to show GM foods contain more protein.
C: It is cited to show GM foods also have a dark side.
D: It is cited to show GM foods may harm crops.

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第三篇

Some People do Not Taste Salt Like Others

Low-salt foods may be harder for some people to like than others,according to a study by a Penn State
College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of
the difference in the levels of salt we like to eat.
Those conclusions are important because recent,well-publicized efforts to reduce the salt content in
food have left many people struggling to accept fare that simply does not taste as good to them as it does to
others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.
Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-
perts and food companies are working together on ways to help consumers lower salt intake through foods that
are enjoyable to eat. This study increases understanding of salt preference and consumption.
The research involved 87 carefully screened participants who sampled salty foods such as soup and
chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly
healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively
modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly
used scientific scale,ranging from barely detectable to strongest sensation of any kind.
"Most of us like the taste of salt. However,some individuals eat more salt,both because they like the
taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes.
"Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack
foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters
seem to like them more."
However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as
cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but
also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-
pleasant because the bitterness is too pronounced．"
Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named
Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-
plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye
and hair color.
"Some people,called supertasters,describe bitter compounds as being extremely bitter,while others,
called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re-
sponse to bitter compounds is one of many ways to identify biological differences in food preference because
supertastmg is not limited to bitterness."

The article argues that supertasters_________.
A:like snack foods having saltiness as their primary flavor
B:like the taste of saltiness to block sweet tastes in food
C:consume less salt because they don't like intensive tastes
D:like to share salty cheese with nontasters

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Organic Food:Why?

1 Europe is now the biggest market for organic food in the world,expanding by 25 percent a year over
the past 10 years.So what is the attraction of organic food for some people?The really important thing is
that organic sounds more"natural".Eating organic is a way of defining oneself as natural,good,caring,
different from the junk-food-eating masses.
2 Unlike conventional farming,the organic approach means farming with natural,rather than man-
made , fertilisers and pesticides. Techniques such as crop rotation（轮种）improve soil quality and help
organic farmers compensate for the absence of man-made chemicals.As a method of food production,organic
is,however,inefficient in its use of labour and land;there are severe limits to how much food can be pro-
duced.Also,the environmental benefits of not using artificial fertilisers are tiny compared with the amount of
carbon dioxide emitted（排放）by transporting food.
3 Organic farming is often claimed to be safer than conventional farming. Yet studies into organic
farming worldwide continue to reject this claim.An extensive review by the UK Food Standards Agency found
that there was no statistically significant difference between organic and conventional crops.Even where re-
sults indicated there was evidence of a difference,the reviewers found no sign that these differences would
have any noticeable effect on health.
4 The simplistic claim that organic food is more nutritious than conventional food was always likely to
be misleading. Food is a natural product,and the health value of different foods will vary for a number of rea-
sons,including freshness,the way the food is cooked,the type of soil it is grown in,the amount of sunlight
and rain crops have received,and so on.Likewise,the flavour of a carrot has less to do with whether it was
fertilised with manure（粪便）or something out of a plastic sack than with the variety of carrot and how long
ago it was dug up.
5 The notion that organic food is safer than"normal"food is also contradicted by the fact that many of
our most common foods are full of natural toxins（毒素）.As one research expert says : " People think that the
more natural something is,the better it is for them.That is simply not the case.In fact,it is the opposite
that is true:the closer a plant is to its natural state,the more likely it is that it will poison you.Naturally,
many plants do not want to be eaten,so we have spent 10,000 years developing agriculture and breeding out
harmful traits from crops."

The weather conditions during the growth of crops________.
A:affect their nutritional content
B:poison you
C:improve soil quality
D:be eaten
E:show that organic crops are safer than conventional ones
F: be specially trained

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第三篇

Some People do Not Taste Salt Like Others

Low-salt foods may be harder for some people to like than others,according to a study by a Penn State
College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of
the difference in the levels of salt we like to eat.
Those conclusions are important because recent,well-publicized efforts to reduce the salt content in
food have left many people struggling to accept fare that simply does not taste as good to them as it does to
others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.
Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-
perts and food companies are working together on ways to help consumers lower salt intake through foods that
are enjoyable to eat. This study increases understanding of salt preference and consumption.
The research involved 87 carefully screened participants who sampled salty foods such as soup and
chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly
healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively
modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly
used scientific scale,ranging from barely detectable to strongest sensation of any kind.
"Most of us like the taste of salt. However,some individuals eat more salt,both because they like the
taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes.
"Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack
foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters
seem to like them more."
However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as
cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but
also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-
pleasant because the bitterness is too pronounced．"
Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named
Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-
plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye
and hair color.
"Some people,called supertasters,describe bitter compounds as being extremely bitter,while others,
called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re-
sponse to bitter compounds is one of many ways to identify biological differences in food preference because
supertastmg is not limited to bitterness."

The fourth paragraph describes briefly_________.
A:the purpose of the study
B:the analysis of the research results
C:the research methodology
D:the conclusion of the study

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第三篇

Some People do Not Taste Salt Like Others

Low-salt foods may be harder for some people to like than others,according to a study by a Penn State
College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of
the difference in the levels of salt we like to eat.
Those conclusions are important because recent,well-publicized efforts to reduce the salt content in
food have left many people struggling to accept fare that simply does not taste as good to them as it does to
others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.
Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-
perts and food companies are working together on ways to help consumers lower salt intake through foods that
are enjoyable to eat. This study increases understanding of salt preference and consumption.
The research involved 87 carefully screened participants who sampled salty foods such as soup and
chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly
healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively
modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly
used scientific scale,ranging from barely detectable to strongest sensation of any kind.
"Most of us like the taste of salt. However,some individuals eat more salt,both because they like the
taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes.
"Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack
foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters
seem to like them more."
However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as
cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but
also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-
pleasant because the bitterness is too pronounced．"
Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named
Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-
plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye
and hair color.
"Some people,called supertasters,describe bitter compounds as being extremely bitter,while others,
called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re-
sponse to bitter compounds is one of many ways to identify biological differences in food preference because
supertastmg is not limited to bitterness."

John Hayes points out in a recent study that_________.
A:it is healthy to eat food without salt
B:many people reject low-salt food completely
C:food with less salt tastes better
D:many people accept low-salt tasteless food reluctantly

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第二篇

Some People do Not Taste Salt Like Others

Low-salt foods may be harder for some people to like than others,according to a study by a Penn State
College of Agricultural Sciences food scientist.The research indicates that genetic factors influence some of
the difference in the levels of salt we like to eat.
Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food
have left many people struggling to accept fare that simply does not taste as good to them as it does to others,
pointed out John Hayes,assistant professor of food science who was lead investigator on the study.
Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-
perts and food companies are working together on ways to help consumers lower salt intake through foods that
are enjoyable to eat.This study increases undersfanding of salt preference and consumption.
The research involved 87 carefully screened participants who sampled salty foods such as soup and
chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly
healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively
modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly
used scientific scale,ranging from barely detectable to strongest sensation of any kind.
"Most of us like the taste of salt.However,some individuals eat more salt,both because they like the
taste of saltiness more,and also because it is needed to block other unpleasant tastes in food,"said Hayes.
"Supertasters,people who experience tastes more intensely,consume more salt than nontasters do.Snack
foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters
seem to like them more."
However,supertasters also need higher levels of salt to block unpleasant bitter tastes in food such as
cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but al-
so bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese unpleasant
because the bitterness is too pronounced."
Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named
Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-
plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye
and hair color.
"Some people,called supertasters,'describe bitter compounds as being extremely bitter,while others,
called nontasters,find these same bitter compounds to be tasteless or only weakly bitter,"he said."Response
to bitter compounds is one of many ways to identify biological differences in food preference because super-
tasting is not limited to bitterness."

It is true that_________.
A:nontasters like to share salty cheese with supertasters
B:nontasters consume more salt because they like intense tastes
C:supertasters like the taste of saltiness to block sweet tastes in food
D:supertasters like snack foods more as they contain higher levels of saltiness