WASHINGTON---Think you’re savvy about food safety? That you wash your hands well, scrub away germs, cook your meat properly?
Guess again.
Scientists put cameras in the kitchens of 100 families in Logan, Utah. What was caught on tape in this middle-class, well-educated college town suggests why food poisoning hits so many Americans.
People skipped soap when hand-washing. Used the same towel to wipe up raw meat juice as to dry their hands. Made a salad without washing the lettuce. Undercooked the meat loaf. One even tasted the marinade in which bacteria-ridden raw fish had soaked.
Not to mention the mom who handled raw chicken and then fixed her infant a bottle without washing her hands.
Or another mom who merely rinsed(冲洗) her baby’s juice bottle after it fell into raw eggs---no soap against the salmonella(沙门氏菌) that can lurk(潜伏) in eggs.
“Shocking,” was Utah State University nutritionist Janet Anderson’s reaction.
Specialists call this typical of the average U.S. household: Everybody commits at least some safety sins(罪恶) when they are hurried, distracted by fussy children or ringing phones, simply not thinking about germs. Even Anderson made changes in her kitchen after watching the tapes.
The Food and Drug Administration funded Anderson’s $50,000 study to detect how cooks slip up. The goal is to improve consumers’ knowledge of how to protect themselves from the food poisoning that strikes 76 million Americans each year.
“One of the great barriers in getting people to change is they think they’re doing such a good job already,” said FDA consumer research chief Alan Levy.
Surveys show most Americans blame restaurants for food-borne illnesses. Asked if they follow basic bacteria-fighting tips---listed on the Internet at www.fightbac.org---most insist they’re careful in their kitchens.
Levy says most food poisonings probably occur at home. The videotapes suggest why. People have no idea that they’re messing up, Anderson said. “You just go in the kitchen, and it’s something you don’t think about.”
She described preliminary(初步的) study results at a food meeting last week. Having promised the families anonymity, she didn’t show the tapes.
For $50 and free groceries, families agreed to be filmed. Their kitchens looked clean and presumably(perhaps) they were on their best behavior, but they didn’t know it was a safety study. Hoping to see real-life hygiene, scientists called the experiment “market research” on how people cooked a special recipe.
Scientists bought ingredients for a salad plus either Mexican meat loaf, marinaded halibut or herb-breaded chicken breasts with mustard sauce---recipes designed to catch safety slip-ups.
Cameras started rolling as the cooks put away the groceries.
There was mistake No. 1: Only a quarter stored raw meat and seafood on the refrigerator’s bottom shelf so other foods don’t get contaminated(污染) by dripping juices.
Mistake No. 2: Before starting to cook, only 45 percent washed their hands. Of those, 16 percent didn’t use soap. You’re supposed to wash hands often while cooking, especially after handling raw meat. But on average, each cook skipped seven times that Anderson said they should have washed. Only a third consistently used soap---many just rinsed and wiped their hands on a dish towel. That dish towel became Anderson’s nightmare. Using paper towels to clean up raw meat juice is safest. But dozens wiped the countertop(台面板) with that cloth dish towel---further spreading germs the next time they dried their hands.
Thirty percent didn’t wash the lettuce; others placed salad ingredients on meat-contaminated counters.
Scientists checked the finished meal with thermometers, and Anderson found “alarming” results: 35 percent who made the meat loaf undercooked it, 42 percent undercooked the chicken and 17 percent undercooked the fish.
Must you use a thermometer? Anderson says just because the meat isn’t pink doesn’t always mean it got hot enough to kill bacteria.
Anderson’s study found gaps in food-safety campaigns. FDA’s “Fight Bac” antibacterial program doesn’t stress washing vegetables. Levy calls those dirty dish towels troubling; expect more advice stressing paper towels.
Anderson’s main message: “If people would simply wash their hands and clean food surfaces after handling raw meat, so many of the errors would be taken care of.”
【小题1】Where did this article most likely come from?

WASHINGTON---Think you’re savvy about food safety? That you wash your hands well, scrub away germs, cook your meat properly?

Guess again.

Scientists put cameras in the kitchens of 100 families in Logan, Utah. What was caught on tape in this middle-class, well-educated college town suggests why food poisoning hits so many Americans.

People skipped soap when hand-washing. Used the same towel to wipe up raw meat juice as to dry their hands. Made a salad without washing the lettuce. Undercooked the meat loaf. One even tasted the marinade in which bacteria-ridden raw fish had soaked.

Not to mention the mom who handled raw chicken and then fixed her infant a bottle without washing her hands.

Or another mom who merely rinsed(冲洗) her baby’s juice bottle after it fell into raw eggs---no soap against the salmonella(沙门氏菌) that can lurk(潜伏) in eggs.

“Shocking,” was Utah State University nutritionist Janet Anderson’s reaction.

Specialists call this typical of the average U.S. household: Everybody commits at least some safety sins(罪恶) when they are hurried, distracted by fussy children or ringing phones, simply not thinking about germs. Even Anderson made changes in her kitchen after watching the tapes.

The Food and Drug Administration funded Anderson’s $50,000 study to detect how cooks slip up. The goal is to improve consumers’ knowledge of how to protect themselves from the food poisoning that strikes 76 million Americans each year.

“One of the great barriers in getting people to change is they think they’re doing such a good job already,” said FDA consumer research chief Alan Levy.

Surveys show most Americans blame restaurants for food-borne illnesses. Asked if they follow basic bacteria-fighting tips---listed on the Internet at www.fightbac.org---most insist they’re careful in their kitchens.

Levy says most food poisonings probably occur at home. The videotapes suggest why. People have no idea that they’re messing up, Anderson said. “You just go in the kitchen, and it’s something you don’t think about.”

She described preliminary(初步的) study results at a food meeting last week. Having promised the families anonymity, she didn’t show the tapes.

For $50 and free groceries, families agreed to be filmed. Their kitchens looked clean and presumably(perhaps) they were on their best behavior, but they didn’t know it was a safety study. Hoping to see real-life hygiene, scientists called the experiment “market research” on how people cooked a special recipe.

Scientists bought ingredients for a salad plus either Mexican meat loaf, marinaded halibut or herb-breaded chicken breasts with mustard sauce---recipes designed to catch safety slip-ups.

Cameras started rolling as the cooks put away the groceries.

There was mistake No. 1: Only a quarter stored raw meat and seafood on the refrigerator’s bottom shelf so other foods don’t get contaminated(污染) by dripping juices.

Mistake No. 2: Before starting to cook, only 45 percent washed their hands. Of those, 16 percent didn’t use soap. You’re supposed to wash hands often while cooking, especially after handling raw meat. But on average, each cook skipped seven times that Anderson said they should have washed. Only a third consistently used soap---many just rinsed and wiped their hands on a dish towel. That dish towel became Anderson’s nightmare. Using paper towels to clean up raw meat juice is safest. But dozens wiped the countertop(台面板) with that cloth dish towel---further spreading germs the next time they dried their hands.

Thirty percent didn’t wash the lettuce; others placed salad ingredients on meat-contaminated counters.

Scientists checked the finished meal with thermometers, and Anderson found “alarming” results: 35 percent who made the meat loaf undercooked it, 42 percent undercooked the chicken and 17 percent undercooked the fish.

Must you use a thermometer? Anderson says just because the meat isn’t pink doesn’t always mean it got hot enough to kill bacteria.

Anderson’s study found gaps in food-safety campaigns. FDA’s “Fight Bac” antibacterial program doesn’t stress washing vegetables. Levy calls those dirty dish towels troubling; expect more advice stressing paper towels.

Anderson’s main message: “If people would simply wash their hands and clean food surfaces after handling raw meat, so many of the errors would be taken care of.”

1.Where did this article most likely come from?

A．The Internet.       B．A newspaper.       C．A Textbook.        D．A brochure.

2. What is the purpose of Paragraphs 4 through 6?

A．To present the author’s opinion about the study.

B．To explain how the study was conducted.

C．To state the reason for the food safety study.

D．To describe things observed in the study.

3. What prevents many Americans practicing better food safety in their kitchen?

A．They don’t trust the Food and Drug Administration.

B．They’ve followed basic bacteria-fighting tips on the Internet.

C．They think they are being careful enough already.

D．They believe they are well-informed and well-educated enough.

4. Which of the following would prevent most cases of food poisoning in the home?

A．Washing hands and cleaning surfaces after handling raw meat.

B．Strictly following recipes and cooking meat long enough.

C．Storing raw meat on the bottom shelf in the refrigerator.

D．Using paper towels t clean up raw meat juice.

5. What is the main purpose of this article?

A．To discourage people from cooking so much meat at home.

B．To criticize the families who participated in the study.

C．To introduce the Food and Drug Administration’s food safety campaigns.

D．To report the results of a study about the causes of food poisoning.

    In October 1949 the United Nations brought a number of specialists on food on Geneva, to discuss the problems of eating habits and food supplies of people throughout the world. One problem that interested the specialists particularly was a form of illness, about which little was known among the children in Africa.

    Two doctors were chosen to make the study. They flew to Africa and during the next two months visited ten countries. They found that serious diseases of poor eating, often mistaken for other diseases, existed in all parts of Africa. The diseases were similar and could therefore all be named kwashiorkor(恶性营养不良).

    The diseased children are usually from one to four years old. As the illness progresses, the child’s stomach becomes swollen(肿胀的) by liquid collecting in the body. The skin changes colour and may break out in open sores(伤口). The hair changes colour and starts to fall out. The patient loses all interest in his surroundings and even in food, and becomes so weak that he wants to lie down all the time. Stomach liquids are no longer produced.

    The doctors reasoned that kwashiorkor was found in the young children of this age in many parts of Africa because of lack of milk or meat. Their mothers, after stopping their breast-feeding, gave them foods full of starches(淀粉) instead of greatly needed proteins(蛋白质). They found that the addition of milk to the food of children suffering from kwashiorkor saved many lives.

    It was necessary that the children of Africa be helped to eat better. The doctors suggested that the production of foods rich in protein be increased; they thought that more fish should be caught and more nuts should be grown. That urged education plans to teach mothers better ways of feeding children. They suggested that the United Nations should send large quantities of powdered milk to hospitals and child-health centres. Finally, they suggested closer study of all the special problems connected with kwashiorkor.

71. Kwashiorkor is a disease which is caused by _______ .

A. poor living conditions

B. another unknown disease

C. having no food

D. not having enough protein

72. One difficulty in discovering kwashiorkor is that _______ .

A. people know nothing about it

B. it is like other diseases

C. it is hard to see signs of it

D. it does not last long

73. A main sign of the disease is that children who have it _______ .

A. cannot sit still

B. cannot walk

C. have a large stomach　

D. are always hungry

74. A good way to cure the disease is by _______ .

A. eating better　　　　　　　B. eating more starches

C. eating fruits　　　　　　　D. drinking pure water

75. The United Nations can help to put an end to kwashiorkor by sending _______.

A. drugs

B. food with high protein content

C. medical teams

D. clean food

WASHINGTON---Think you’re savvy about food safety? That you wash your hands well, scrub away germs, cook your meat properly?
Guess again.
Scientists put cameras in the kitchens of 100 families in Logan, Utah. What was caught on tape in this middle-class, well-educated college town suggests why food poisoning hits so many Americans.
People skipped soap when hand-washing. Used the same towel to wipe up raw meat juice as to dry their hands. Made a salad without washing the lettuce. Undercooked the meat loaf. One even tasted the marinade in which bacteria-ridden raw fish had soaked.
Not to mention the mom who handled raw chicken and then fixed her infant a bottle without washing her hands.
Or another mom who merely rinsed(冲洗) her baby’s juice bottle after it fell into raw eggs---no soap against the salmonella(沙门氏菌) that can lurk(潜伏) in eggs.
“Shocking,” was Utah State University nutritionist Janet Anderson’s reaction.
Specialists call this typical of the average U.S. household: Everybody commits at least some safety sins(罪恶) when they are hurried, distracted by fussy children or ringing phones, simply not thinking about germs. Even Anderson made changes in her kitchen after watching the tapes.
The Food and Drug Administration funded Anderson’s $50,000 study to detect how cooks slip up. The goal is to improve consumers’ knowledge of how to protect themselves from the food poisoning that strikes 76 million Americans each year.
“One of the great barriers in getting people to change is they think they’re doing such a good job already,” said FDA consumer research chief Alan Levy.
Surveys show most Americans blame restaurants for food-borne illnesses. Asked if they follow basic bacteria-fighting tips---listed on the Internet at www.fightbac.org---most insist they’re careful in their kitchens.
Levy says most food poisonings probably occur at home. The videotapes suggest why. People have no idea that they’re messing up, Anderson said. “You just go in the kitchen, and it’s something you don’t think about.”
She described preliminary(初步的) study results at a food meeting last week. Having promised the families anonymity, she didn’t show the tapes.
For $50 and free groceries, families agreed to be filmed. Their kitchens looked clean and presumably(perhaps) they were on their best behavior, but they didn’t know it was a safety study. Hoping to see real-life hygiene, scientists called the experiment “market research” on how people cooked a special recipe.
Scientists bought ingredients for a salad plus either Mexican meat loaf, marinaded halibut or herb-breaded chicken breasts with mustard sauce---recipes designed to catch safety slip-ups.
Cameras started rolling as the cooks put away the groceries.
There was mistake No. 1: Only a quarter stored raw meat and seafood on the refrigerator’s bottom shelf so other foods don’t get contaminated(污染) by dripping juices.
Mistake No. 2: Before starting to cook, only 45 percent washed their hands. Of those, 16 percent didn’t use soap. You’re supposed to wash hands often while cooking, especially after handling raw meat. But on average, each cook skipped seven times that Anderson said they should have washed. Only a third consistently used soap---many just rinsed and wiped their hands on a dish towel. That dish towel became Anderson’s nightmare. Using paper towels to clean up raw meat juice is safest. But dozens wiped the countertop(台面板) with that cloth dish towel---further spreading germs the next time they dried their hands.
Thirty percent didn’t wash the lettuce; others placed salad ingredients on meat-contaminated counters.
Scientists checked the finished meal with thermometers, and Anderson found “alarming” results: 35 percent who made the meat loaf undercooked it, 42 percent undercooked the chicken and 17 percent undercooked the fish.
Must you use a thermometer? Anderson says just because the meat isn’t pink doesn’t always mean it got hot enough to kill bacteria.
Anderson’s study found gaps in food-safety campaigns. FDA’s “Fight Bac” antibacterial program doesn’t stress washing vegetables. Levy calls those dirty dish towels troubling; expect more advice stressing paper towels.
Anderson’s main message: “If people would simply wash their hands and clean food surfaces after handling raw meat, so many of the errors would be taken care of.”

1. 1.

   Where did this article most likely come from?

   1. A.
      The Internet
   2. B.
      A newspaper
   3. C.
      A Textbook
   4. D.
      A brochure
2. 2.

   What is the purpose of Paragraphs 4 through 6?

   1. A.
      To present the author’s opinion about the study
   2. B.
      To explain how the study was conducted
   3. C.
      To state the reason for the food safety study
   4. D.
      To describe things observed in the study
3. 3.

   What prevents many Americans practicing better food safety in their kitchen?

   1. A.
      They don’t trust the Food and Drug Administration
   2. B.
      They’ve followed basic bacteria-fighting tips on the Internet
   3. C.
      They think they are being careful enough already
   4. D.
      They believe they are well-informed and well-educated enough
4. 4.

   Which of the following would prevent most cases of food poisoning in the home?

   1. A.
      Washing hands and cleaning surfaces after handling raw meat
   2. B.
      Strictly following recipes and cooking meat long enough
   3. C.
      Storing raw meat on the bottom shelf in the refrigerator
   4. D.
      Using paper towels t clean up raw meat juice
5. 5.

   What is the main purpose of this article?

   1. A.
      To discourage people from cooking so much meat at home
   2. B.
      To criticize the families who participated in the study
   3. C.
      To introduce the Food and Drug Administration’s food safety campaigns
   4. D.
      To report the results of a study about the causes of food poisoning

Brownie and Spotty were neighbor dogs who met every day to play together. Like pairs of dogs you  36  find in most any neighborhood, these two loved each other and played  37  so often that they had worn a path through the grass of the field between their own houses.
One evening, Brownie’s family  38  that Brownie hadn’t returned home. They went looking for him with no  39 .Brownie didn’t appear the next day, and, despite their  40 to find him, by the next week he was still missing.
Curiously, Spotty  41  at Brownie’s house alone, barking. Busy with their own lives, they just ignored(不理睬)the  42  little neighbor dog.
Finally, one morning Spotty  43  to take “no” for an answer. Spotty followed Ted about, barking strongly, then running towards a nearby wood, as if to say “ 44  me! It’s urgent!”
Finally, Ted followed the anxious Spotty. The little dog led the man to a  45  spot a half mile from the house. There Ted found his beloved Brownie  46 , one of his hind legs stuck in a steel leg hold trap. Horrified, Ted now wished he’d taken Spotty’s earlier requirement  47 .Then Ted noticed something quite remarkable.
Spotty had done more than simply  48  Brownie’s human owner to his trapped friend. In a circle around the  49  dog. Ted found some dog food---which was later  50  as the remains of every meal Spotty had been fed that  516  !
Spotty had been visiting Brownie  52 , in a single-minded quest to keep his friend alive by offering his own comfort. Spotty had obviously stayed with Brownie to protect him from being hurt, snuggling(依偎) with him at night to keep him  53  and touching him gently with its nose to keep his spirits up.
Brownie’s leg was treated by a veterinarian and he re-covered. For many years afterward, the two  54  watched the faithful friends frolicking(嬉戏) 55  chasing each other down that well-worn path between their houses.
(   ) 【小题1】..