Unit1单元测试（提高卷）高中英语课堂

Unit1Foodforthought单元测试（提高卷）一、听力选择题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.听下面一段独白，回答以下小题。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、阅读理解Withallthedietaryinformationonline,itcanbehardtoknowwhattipstofollow.Watchoutforthesewordsandexpressions.FatIsGoodItdoesn’tmatterifyouarepartofthefatisGOODforyouorBADforyougroup,theimportantquestiontoaskisthesourceofthefat.Ifitesfromalandbasedanimal,andislikelytobesolidatroomtemperature,thenitissaturated(饱和的)fatwhereasifitesfromfishorplants,anditislikelytobeliquidatroomtemperature,thenitisunsaturatedfat.Alltheevidenceindicatesthateatingmoreunsaturatedfatthansaturatedfatlowersyourriskofdyingearly.NaturalSugarIsBetterThevastmajorityofsugarweconsumeissucrose(蔗糖).Itisthewhitepowderedstuffwecookwithandismadeupofglucoseandfructose.Howaboutsugarfromhoney?Itisoftenmarketedasnaturalandbetterforyou.Actually,itjusthasitsowndistinctflavour,butisassweetbecauseofglucoseandfructose.HighpHWaterSomepeoplethinkweneedtoeatalkali(碱)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【导语】这是一篇说明文。文章主要是对一些常见的饮食相关的说法进行了分析和解释，以帮助人们更好地理解和选择饮食。10．细节理解题。根据第二段“Ifitesfromalandbasedanimal,andislikelytobesolidatroomtemperature,thenitissaturated(饱和的)fatwhereasifitesfromfishorplants,anditislikelytobeliquidatroomtemperature,thenitisunsaturatedfat.Alltheevidenceindicatesthateatingmoreunsaturatedfatthansaturatedfatlowersyourriskofdyingearly.(如果它来自陆生动物，在室温下很可能是固体，那么它就是饱和脂肪；如果它来自鱼类或植物，在室温下很可能是液体，那么它就是不饱和脂肪。所有证据都表明，摄入更多的不饱和脂肪比摄入更多的饱和脂肪能降低早逝的风险)”可知，鱼类和植物中含有更健康的脂肪。故选A。11．推理判断题。根据最后一段“Simplefoodsarenotnecessarilyhealthierforyou.IfI,forinstance,useChinesefivespicepowderinarecipe,thatwouldcountasoneofthefiveingredients.However,whatifIaddedthetypicalponentsoffivespicepowderseparatelyintoadish?Doesthatmeanmyrecipesuddenlybeesbadbecauseithasmorethanfiveingredients?(简单的食物不一定对你更健康。例如，如果我在菜谱中使用了中国的五香粉，它就会被算作五种配料之一。然而，如果我把五种香料粉的典型成分分别加入到一道菜中呢？这是否意味着我的食谱突然变坏了，因为它含有超过五种原料？)”可推知，含有更多佐料的食物可能也一样健康，故选C。12．推理判断题。根据文章主要讲了一些关于饮食的常见误解，如脂肪的好坏、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，目的是提醒人们注意这些饮食方面的误解，故选D。Whatcanbringpeoplefromaroundtheworldtogether?Skincolour?Language?Afavouritefootballteam?AccordingtoarecentstudyconductedbyOnePoll,aLondonbasedmarketingresearchpany,foodistheanswer.OnePollsurveyed2,000peoplearoundtheworld.84%ofparticipantssaidthatfoodhadthepowertoconnectpeopleofdifferentculturesandbackgrounds.“Foodhastodowithhowwelive—it’snotjustsomethingthatweingest.Foodisapartofourlives,andithelpsbringpeopleclosertogether,”oneparticipantinthesurveysaid.Peoplecangetabetterunderstandingofanotherculturethroughtryingitscuisine.Forexample,Chinesecultureisbasedontheideaofharmony(和谐),whichcanbeseeninalmosteveryaspectoflifeinChina,mostnoticeablyitscuisine.InChinesecuisine,everyingredientisusedinabalancedwaytocreatedeliciousdishesthatgowelltogether.AnotherexampleistherichdiversityofAmericancuisine,whichdirectlyreflectstherichdiversityofitsmulticulturalinfluence.Foodcanhelpstrengthenculturalties.Everycountryhasitsownwayofdoingthings,whichmeansthatsometimestherecanbeverylittlemongroundbetweencountries.However,everycountryhasfoodinmon—afterall,weallneedtoeat.Sosomethingassimpleasadinnergatheringhasthepowertobringtogetherpeoplefromdifferentcountriesorcultures.Infact,foodisoftenthecatalyst(催化剂)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【导语】本文是一篇说明文。文章主要介绍最近的一项研究发现食物有能力将不同文化和背景的人联系起来。13．细节理解题。根据第二段“OnePollsurveyed2,000peoplearoundtheworld.84%ofparticipantssaidthatfoodhadthepowertoconnectpeopleofdifferentculturesandbackgrounds.(OnePoll对全球2000人进行了调查。84%的参与者表示，食物具有将不同文化和背景的人联系起来的力量。)”可知，认为食物能让人们走到一起的人是2000乘以84%，等于1680人，故选B。14．词句猜测题。根据第三段的“Foodhastodowithhowwelive—it’snotjustsomething(食物与我们的生活息息相关——它不仅仅是一件东西)”可知，食物不仅仅是我们所吃下去的东西，还是我们的生活方式。因此划线词ingest的意思是“吃”，和eat意思相近，故选A。15．推理判断题。根据第四段的“Forexample,Chinesecultureisbasedontheideaofharmony(和谐),whichcanbeseeninalmosteveryaspectoflifeinChina,mostnoticeablyitscuisine.InChinesecuisine,everyingredientisusedinabalancedwaytocreatedeliciousdishesthatgowelltogether.(例如，中国文化是基于和谐的理念，这可以在中国生活的几乎每一个方面看到，最明显的是它的烹饪。在中国菜中，每一种食材都以一种平衡的方式使用，以创造出美味的菜肴。)”可知，平衡和和谐最能描述中国文化和烹饪，故选C。16．细节理解题。根据倒数第二段的“Foodcanhelpstrengthenculturalties.(食物有助于加强文化联系。)”和“Sosomethingassimpleasadinnergatheringhasthepowertobringtogetherpeoplefromdifferentcountriesorcultures.Infact,foodisoftenthecatalyst(催化剂)informingmanyimportantdecisionsandfriendships.(所以像晚餐聚会这样简单的事情就能把来自不同国家或文化的人聚集在一起。事实上，食物往往是形成许多重要决定和友谊的催化剂。)”可知，通过把人们聚集在一起，食物有助于加强文化联系。故选C。Whenmargarine(人造黄油)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【导语】本文是一篇说明文。文章主要围绕“超加工食品”和“植物基肉类”进行了介绍和说明，通过列举数据和事实来阐述这些食品的优势和误解，旨在纠正公众对超加工食品的不准确认识，强调植物基食品的健康和环保价值。17．推理判断题。根据第一段“Whenmargarine(人造黄油)wasfirstsoldinthe1800s,plentifulalarmistwordswereutteredaboutit.However,itwassimplyacreamofvegetableoilandwater,aprocessed,moresustainableandhealthieralternativetoananimalproduct.Anxietyaboutnewfoodsandhowtheyareproducedcontinuestoday.Publicdiscussionsarefullofconcernsthat“ultraprocessedfoods”or“UPFs”aredownrightunhealthy.(当人造黄油在19世纪首次销售时，关于它的危言耸听的言论不绝于耳。然而，它只是一种植物油和水的奶油，是一种加工过的、更可持续、更健康的动物产品替代品。对新食品及其生产方式的担忧今天仍在继续。公众讨论中充满了对“超加工食品”或“UPFs”完全不健康的担忧)”可知，在第一段中，作者提到人造黄油（margarine）在19世纪首次出售时引起了广泛的担忧，但后来被证明是更健康、更可持续的替代品。作者提到人造黄油是为了强调人们对于新食物的长期担忧，即人们对于新出现的食品总是持有一种警惕和担忧的态度，这种担忧可能会忽略新食物所带来的实际好处。故选D。18．细节理解题。根据文章第二段“ThetermUPFswasfirstusedin2009byCarlosMonteiro,anutritionist.Ina2017paper,hesaidhewasworriedthatthesharedexperienceofcookingwasbeingincreasinglylostandpeopleweren’teatingtogether.Inparticular,hewasseeingrisingratesofdiabetesandobesity.Keentoidentifytherootcauseoftheseissues,hefocusedonfoodnotmadeathome,butinfactories.(2009年，营养学家CarlosMonteiro首次使用了UPFs这个术语。在2017年的一篇论文中，他说他担心烹饪的共同体验越来越少，人们不再一起吃饭。特别是，他看到糖尿病和肥胖症的发病率在上升。为了找出这些问题的根本原因，他关注的不是在家里制作的食品，而是在工厂生产的食品)”可知，Monteiro创建UPF分类的原因是出于对健康问题的关注。特别是，他看到糖尿病和肥胖率的上升，并热衷于找出这些问题的根源。因此，他专注于不在家里制作而是在工厂生产的食品。由此可知，他创建UPF分类的目的是为了发现一些日益严重的健康问题的原因。故选C。19．推理判断题。根据文章第三段“Justlikeporksausagesandchickenpopcorn,plantbasedalternativesaremadeinfactories,soareconsideredUPFs.Butunlikethoseanimalproducts,theydon’trequireantibiotics(抗生素)orhormonesduringproduction,requireupto96percentlessland,havecarbonemissionsupto98percentlower,needupto99percentlesswaterandresultin100percentfeweranimalsdying.(就像猪肉香肠和鸡肉爆米花一样，植物性替代品是在工厂生产的，所以被认为是UPFs。但与那些动物产品不同的是，它们在生产过程中不需要抗生素或激素，需要的土地减少96%，碳排放量减少98%，需要的水减少99%，动物死亡率减少100%)”可知，本段中提到的数字暗示了植物基肉类相比动物肉类更环保。具体来说，这些数字表明植物基肉类在生产过程中不需要抗生素或激素，所需土地减少了高达96%，碳排放降低了高达98%，所需水资源减少了高达99%，而且没有动物死亡。由此推知，这些数据表明，植物基肉类对环境的负担远小于动物肉类，因此更加环保。故选A。20．推理判断题。根据文章第四段“Andsidebyside,theyarealmostalwayshealthierthantheoverprocessedanimalmeatproductstheyreplace,especiallyonfatandfibrecontent.(另一方面，它们几乎总是比它们所取代的过度加工的动物肉制品更健康，尤其是在脂肪和纤维含量方面)”以及最后一段“Weareseeinghistoryrepeatitself,andafearofnewfoodsbeingarousedalloveragain.Butthescienceisunmistakablyclear:dietsrichinplantbasedoptionsarebetterforbothpeopleandtheplanet,factoryornofactory.(我们看到历史重演，对新食物的恐惧再次被唤起。但科学是明确无误的:富含植物性选择的饮食对人类和地球都更好，无论工厂与否)”可判断，作者认为，与过度加工的动物肉制品相比，植物基肉类实际上是更健康、更环保的选择。这些植物基产品并不包含像香肠等超加工食品中的添加剂、色素、防腐剂和盐等成分。由此推知，作者认为对植物基肉类的担忧是不必要的。故选A。Youarewhatyoueat—andwhatyoueatmaybeencodedinyourDNA．Studieshaveindicatedthatyourgeneticsplayaroleindeterminingthefoodsyoufinddeliciousordisgusting.“Everythinghasageneticponent,evenifit’ssmall,”saysJoanneCole,ageneticistandaprofessorattheUniversityofColoradoSchoolofMedicine.“Weknowthereissomegeneticcontributiontowhyweeatthefoodsweeat.Canwetakethenextstepandactuallyshowtheexactpositionoftheregionsinthegenome(染色体)?”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【导语】本文是一篇说明文。文章介绍了一项研究，研究表明基因在决定你觉得食物是美味还是难吃方面有一定的作用。21．细节理解题。根据第一段中的“Canwetakethenextstepandactuallyshowtheexactpositionoftheregionsinthegenome(染色体)?(我们能进一步准确定位其在染色体中的区域吗？)”可知，Cole开展研究就是要确定决定食物偏好基因在染色体上的具体位点。故选D。22．主旨大意题。根据第三段“Theywerebasedona2020NaturemunicationsstudybyColeandhercolleaguesthatuseddatafromtheU.K.Biobank,apublicdatabaseofthegeneticandhealthinformationof500,000participants.Byscanninggenomes,thenewanalysiswasabletohomeinon194regionsassociatedwithdietarypatternsand287linkedtospecificfoodssuchasfruit,cheese,fish,teaandalcohol.(他们是基于科尔和她的同事在2020年《自然通讯》上发表的一项研究，该研究使用了英国生物银行的数据，这是一个包含50万参与者遗传和健康信息的公共数据库。通过扫描基因组，新的分析能够锁定194个与饮食模式相关的区域，以及287个与水果、奶酪、鱼、茶和酒精等特定食物相关的区域)”可知，本段主要讲的是研究的结果及前景。故选B。23．推理判断题。根据第四段中的“TheotherthingthatIthoughtwasreallygreatisthattheyhavesomanydifferentcharacteristicsthatthey’remeasuringinrespecttodiet.(我认为另一件很棒的事情是他们在饮食方面测量了很多不同的特征)”可推知，研究小组研究了与饮食有关的许多方面的不同特征。故选B。24．主旨大意题。根据第一段中的“Youarewhatyoueat—andwhatyoueatmaybeencodedinyourDNA.Studieshaveindicatedthatyourgeneticsplayaroleindeterminingthefoodsyoufinddeliciousordisgusting.(你吃什么就是什么——你吃的东西可能被编码在你的DNA中。研究表明，你的基因在决定你觉得美味或恶心的食物方面起着重要作用)”及下文介绍可知，文章介绍了一项研究，研究表明基因在决定你觉得食物是美味还是难吃方面有一定的作用。由此可知，YourGenesMayInfluenceWhatYouLiketoEat(你的基因可能会影响你喜欢吃什么)适合作本文最佳标题。故选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【导语】本文是一篇说明文。文章主要介绍了为什么吃五颜六色的食物对我们的健康有益。25．根据上文“Mostofusarefacedwiththesamechoicenumeroustimesaday:whattoeat.Alongwithprice,accessibilityandpreference,we’lloftenuseafood’shealthfulnesstohelpusmakeadecision.”(我们每天都面临吃什么的选择。除了价格，是否容易获得，以及个人喜好外，我们通常会根据食物是否健康有益来选择。)可知，接下来作者要介绍如何选择食物。选项D“但是，我们如何知道我们获取了足够的营养呢？”和上文意思一致。故选D。26．根据上文“It’swidelyacceptedbyresearchersthatweneedavarieddiet.”(研究者们认为我们需要各种各样的饮食。)可知，这一段指出，我们需要丰富多元的饮食。选项G“做到这的一个方法是通过吃彩虹颜色的食物。”和上文意思一致。G项中的this指代了本段第一句中的avarieddiet，实现了照应，而空后句中的proof也照应了本空中提出的一种方案。故选G。27．根据下文“Blueandpurplefoods,includingblueberries,haveahighcontentoftheplantanthocyanin(花青素),whichhasbeenlinkedtoloweringtheriskofheartdiseaseandtype2diabetes.Flavones(黄酮),whichgivefoodsayellowcolour,mayreducetheriskofheartdisease.”(蓝色和紫色的食物，包括蓝莓，含有大量的植物花青素，花青素可以降低患心脏病和2型糖尿病的风险。黄酮类化合物使食物呈现黄色，可降低患心脏病的风险。)可知，本段列举了蓝色、紫色和黄色食物如何对人体有益的例子，故本段的主题句应该陈述不同颜色的食物对人体有不同的好处。选项E“不同颜色的食物有不同的好处。”和下文意思一致。故选E。28．根据下文“Forexample,researchhasfoundthatorangejuiceisassociatedwithalowerriskofcognitivedecline,buttoomuchintakeisassociatedwithtype2diabetes,”shesays.Although,thisisbecauseofitssugarcontent,notflavones.”(例如，研究发现，橙汁与认知能力下降的风险较低有关，但摄入过多与2型糖尿病有关,”她说。虽然，这是因为它的糖含量，而不是黄酮。)可知，研究发现，橙汁可以降低认知能力下降的风险，但是摄入太多会导致二型糖尿病。这说明我们不能用一个标准来衡量食物。选项A“食物是非常复杂的。”和下文意思一致。故选A。29．根据上文“Eatingarainbowdietmayalsobeplex.”(彩虹饮食是复杂的。)和下文“Wealsoneedtoeatfromotherfoodgroupstogetallthenutrientsweneed,suchasprotein.”(我们还需要从其他食物类别中摄取所需的营养素，比如蛋白质。)可知，每天吃遍每一种颜色的食物也是很难办到的，而且要摄取其他食物中的营养。选项C“要每天都弄到每一种颜色的食物可能很困难。”和上下文意思一致。故选C。三、完形填空Althoughmanyoverprocessedfoodscansatisfythedesireforsweet,fatty,saltyfoods,researchsuggeststheseitemsareparticularlybadfortheheartandbrain,withmoodandcognitiontakingahit.Themostrecentresearchlookingatthe30ofoverprocessedfoodfoundthemostfarreachingresults.Researchers31directlinksbetweenhigherconsumptionofoverprocessedfoodsandagreaterriskofmanyhealthissues.Theseresultsare32earlierstudies.Dietshighinthesefoodswerelinkedtogreaterriskofdepressionandanxiety,accordingtoananalysispublishedinthejournalNutrients.Inoneofthesestudies,riskrosefrom33just33percentofcaloriesfromoverprocessedfood.Aseparatestudyfoundthattakinginjust20percentofcaloriesfromthesefoodswaslinkedtoa28percentfasterrateofcognitive34paredwithpeoplewhoatelessprocessedfood.Also35isastudytrackingabouthalfamillionpeoplelivinginEngland,Scotland,andWalesthatfoundtheriskofdementia(痴呆)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