Unit 3 Food and Culture单元话题阅读理解练习-2025-2026学年高二英语人教版选择性必修第二册

Unit 3 Food and Culture 单元话题阅读理解练习 Unit 3 Food and Culture单元话题：饮食文化 本资料共10篇专题训练，从上到下依次按照难度分为基础语篇巩固练和重难语篇提升练 基础语篇巩固练 Many large grocery stores across California line their checkout aisles (过道) with unhealthy products — candy, chips and mini-fridges stocked with soda — many of them at eye level for youngsters. Two California cities have had enough of the junk food marketing strategy. The Perris City Council passed a law requiring healthy checkout options in local grocery store aisles. The rule applies only to grocery stores with a floor area of 2,500 square feet or larger, and it doesn’t prohibit grocers from stocking junk food elsewhere in their stores. Perris is the second city to approve such a law. Berkeley had a similar law previously. In both cities, the laws were passed by their respective city councils. Perris City Manager Clara Miramontes said she was excited about seeing healthier food options in checkout aisles. “We are committed to the long-term health and wellness of residents and look forward to successful results,” she said in a news release announcing the law. The initiative to get Perris on a healthier track was encouraged by the Boys &amp; Girls Clubs of Inland Valley and the California advocacy group Public Health Advocates. Julia Burch, assistant director of development for the Boys &amp; Girls Clubs of Inland Valley, praised the effort. “As a youth-serving organization, we are excited to see healthier options at the checkouts to help create a brighter and healthier future in Perris for our youth,” she said in the city’s news release. It’s not just the youth who might benefit from the Perris ordinance. According to health officials at SHAPE Riverside County, 38.2 percent of adults in Perris were considered obese. Perris Mayor Michael Vargas championed the city’s policy. “This program will help our residents maintain a healthy lifestyle by giving them alternatives to traditional snack foods,” Vargas said in the news release, “Our council is committed to providing our residents with healthy snack options that benefit all generations of consumers”. 1．What is the function of the first paragraph? A．To advocate a sales technique. B．To criticize a social issue in California. C．To explain the disadvantages of certain products. D．To highlight a marketing strategy of grocery stores. 2．What factor limits the application of the grocery store rule? A．The diversity of food. B．The size of the store. C．The location of the store. D．The differences of consumer groups. 3．What sets off the healthier checkout choice in Perris? A．Residents’ demands. B．The mayor’s personal experiences. C．Grocery store owners’ initiatives. D．Encouragement from advocacy groups. 4．Which of the following would be the best title for the text? A．Reducing Obesity Rates through Healthier Food Choices B．Exploring the Influence of Marketing Strategies on Food C．Removing Junk Food from Grocery Store Checkout Aisles D．Promoting Healthy Food Initiatives in Grocery Stores 【答案】1．D 2．B 3．D 4．C 【导语】本文是一篇新闻报道。文章报道了加州佩里斯市效仿伯克利市，通过立法要求大型杂货店收银区提供健康食品选项，该政策由倡导组织推动，旨在改善居民的饮食健康，将使消费者受益。 1．推理判断题。根据第一段“Many large grocery stores across California line their checkout aisles (过道) with unhealthy product — candy, chips and mini-fridges stocked with soda — many of them at eye level for youngsters. (加州许多大型杂货店的收银台过道上都摆满了不健康的产品——糖果、薯片和装满苏打水的小冰箱——其中许多都在青少年的视线范围内。)”和第二段中“Two California cities have had enough of the junk food marketing strategy. (加州的两个城市已经受够了垃圾食品的营销策略。)”可推知，该段通过描述杂货店利用收银区向儿童推销不健康食品的场景，突出杂货店的营销策略，引出后文的城市立法。故选D项。 2．细节理解题。根据第二段中“The rule applies only to grocery stores with a floor area of 2,500 square feet or larger, and it doesn’t prohibit grocers from stocking junk food elsewhere in their stores. (这一规定只适用于建筑面积在2500平方英尺或以上的杂货店，而且并未禁止杂货店在其门店的其他地方存放垃圾食品。)”可知，商店的规模限制该规则的适用范围。故选B项。 3．细节理解题。根据第四段中“The initiative to get Perris on a healthier track was encouraged by the Boys &amp; Girls Clubs of Inland Valley and the California advocacy group Public Health Advocates. (让佩里斯市走上更健康轨道的倡议得到了Boys &amp; Girls Clubs of Inland Valley和加州倡导组织Public Health Advocates的鼓励。)”可知，佩里斯市推动健康收银选择源于倡导组织的鼓励。故选D项。 4．主旨大意题。通读全文，尤其是第二段中“Two California cities have had enough of the junk food marketing strategy. The Perris City Council passed a law requiring healthy checkout options in local grocery store aisles. (加州的两个城市已经受够了垃圾食品的营销策略。佩里斯市议会通过了一项法律，要求在当地杂货店的过道上提供健康的结账选择。)”可知，文章聚焦加州佩里斯市的一项立法规定，该市效仿伯克利市，通过立法要求大型杂货店收银区提供健康食品选项，该政策由倡导组织推动，旨在改善居民的饮食健康，将使消费者受益。因此，C项“将垃圾食品从杂货店的收银通道中清除”概括了核心规定，最适合作为文章标题。故选C项。 Children and young people around the world have increased their sugary drink consumption by 23% in the last 3 decades, according to a new study. The study was conducted by US and Canadian researchers. They found that, from 1990 to 2018, people aged between 3-19 increased their sugar-sweetened beverage (饮料) intake from 2.9 servings per week to 3.6 servings per week. A standard serving was recorded as 248g. “This study highlights the need for targeted education and policy interventions to change behavior early on and prevent the adverse outcomes associated with sugar-sweetened beverage intake in childhood, ”says first author Dr. Laura Lara-Castor, who completed the study at Tufts University, USA． The researchers analyzed data from 185 countries. They looked for “ sugary-sweetened beverages”, which they defined as any beverage with added sugar and more than 209 kilojoules (千焦耳) of energy per 237g of drink. This included homemade drinks, soft drinks, energy drinks, fruit drinks and punch. It didn’t include pure fruit and vegetable juices, artificially sweetened drinks, and sweetened milk. Over the time period, children and adolescents increased their sweetened beverage intake twice as fast as adults. But total amounts of sugary drink varied from region to region. In South Asia in 2018, children drank 1.3 servings of sugary drink per week, while in Latin America and the Caribbean, they drank 9.1 servings per week. The largest increase was in sub-Saharan Africa, where children went from drinking 1.6 to 2.9 sugary drinks per week over the time period. “Our findings should raise alarm bells in nearly every nation worldwide,” says senior author Professor Dariush Mozaffarian, from Tufts University. “The intakes and trends we’re seeing cause a significant threat to public health, one we can and must address for the future of a healthier population.” 1．What does the underlined word “adverse” in paragraph 2 mean? A．Obvious. B．Harmful. C．Interesting D．Doubtful. 2．Which of the following is regarded as a sugary-sweetened beverage? A．Sweetened milk. B．Green tea. C．Pure fruit juice. D．Energy drinks. 3．What might Professor Mozaffarian agree with? A．Africa consumed the most sugar in the last decade. B．Homemade drinks are better than sweetened ones C．It is urgent to deal with too many intakes of sugar. D．The data collected for the research are not typical. 4．Which is a suitable title for the text? A．Children Worldwide Are Drinking More Sugary Drinks B．US and Canadian Researchers Jointly Conducted a Study C．Action Should Be Taken to Reduce the Amount of Sugar D．Amounts of Sugary Drink Varied from Region to Region 【答案】1．B 2．D 3．C 4．A 【导语】本文体裁为新闻报道。该文本介绍一项新研究显示，过去30年全球3-19岁儿童和青少年含糖饮料摄入量增加23%，研究分析了185个国家的数据，指出地区差异及对公共健康的威胁，并呼吁采取干预措施。 1．词句猜测题。根据最后一段“The intakes and trends we’re seeing cause a significant threat to public health, one we can and must address for the future of a healthier population.(我们所观察到的摄入量和趋势对公众健康构成了重大威胁，而我们能够并且必须采取措施来应对这一问题，以实现更健康的人口未来)”以及第二段“prevent the adverse outcomes associated with sugar-sweetened beverage intake in childhood(预防儿童时期摄入含糖饮料所带来的adverse后果)”可知，研究呼吁预防儿童摄入含糖饮料带来的“不良后果”，“adverse”应表示“有害的、不良的”。故选B。 2．细节理解题。根据第三段“This included homemade drinks, soft drinks, energy drinks, fruit drinks and punch. It didn’t include pure fruit and vegetable juices, artificially sweetened drinks, and sweetened milk.(这包括自制饮品、软饮、能量饮料、果汁饮料和鸡尾酒。但不包括纯果汁和蔬菜汁、人工加糖饮料以及加糖牛奶)”可知，能量饮料属于含糖饮料。故选D。 3．推理判断题。根据最后一段““Our findings should raise alarm bells in nearly every nation worldwide,” says senior author Professor Dariush Mozaffarian, from Tufts University. “The intakes and trends we’re seeing cause a significant threat to public health, one we can and must address for the future of a healthier population.”(该研究的资深作者、来自塔夫茨大学的达里乌什·莫扎法里安教授表示：“我们的研究结果应当让全球几乎每一个国家都敲响警钟。我们所观察到的摄入量和趋势对公众健康构成了重大威胁，而我们能够并且必须采取措施来应对这一问题，以实现更健康的人口未来。”)”可知，Mozaffarian教授认为含糖饮料摄入问题需“紧急处理”。故选C。 4．主旨大意题。根据第一段“Children and young people around the world have increased their sugary drink consumption by 23% in the last 3 decades, according to a new study. The study was conducted by US and Canadian researchers. They found that, from 1990 to 204, people aged between 3-19 increased their sugar-sweetened beverage (饮料) intake from 2.9 servings per week to 3.6 servings per week. A standard serving was recorded as 248g.(一项新的研究表明，全球儿童和青少年在过去30年里糖饮料的消费量增加了23%。该研究由美国和加拿大研究人员共同完成。他们发现，从1990年到204年，3至19岁年龄段的人群糖类甜饮料的摄入量从每周2.9份增加到了每周3.6份。一份标准量被定义为248克)”以及文章核心是“全球儿童和青少年含糖饮料摄入量增加”，第一段即点明主旨，后文围绕研究数据、地区差异、健康威胁展开。A选项“全球各地的儿童正饮用更多的含糖饮料”最符合文章标题。故选A。 In recent years, Alchemist, a top restaurant in Copenhagen, Denmark, used ants in some dishes. Once, Alchemist’s team members left milk with an ant in the fridge unintentionally, and noticed it soon thickened. From there, Alchemist, which aims to “transform and go beyond the nature of food and dining”, recreated a nearly-forgotten ancient Turkish and Bulgarian recipe for making yogurt from the six-legged creatures. Their experiments’ success caught the attention of experts like anthropologists and microbiologists, who sought to understand what it is about ants that could ferment (发酵) yogurt. Their research was published in iScience. The fermentation of milk into products such as yogurt and cheese dates back around 9,000 years to Anatolia, in modern-day Turkey. For thousands of years, yogurt recipes varied greatly by cultures and regions, with different groups introducing different tiny living things into milk to start fermentation, by adding materials such as pinecones, chamomile and nettle roots. That started to change in the 1900s, when yogurt was industrialized and makers focused on just a few bacterial species (菌株). To learn more, the team visited a Bulgarian expert who shared a tradition: putting red wood ants into milk to make yogurt. The team embarked on the method — they put four ants in warm milk and left it in an ant nest overnight. The next day, the milk was thick and sour. Back in the lab, the team found ants release certain substances that turn milk into yogurt. Alchemist then created three ant-based foods: an ice cream sandwich, a creamy cheese, and a cocktail. But enthusiasts shouldn’t try the Alchemist recipe at home. The researchers say that ant-based fermentation is best left to the professionals, because it can introduce a number of food safety concerns. For example, live ants may contain small harmful creatures that live a long time. We should also know the fact that European red wood ants are considered to be a near-threatening species due to recent population declines. Still, this study on old yogurt-making ways might help create more unique, tasty foods in the future. 1．What made Alchemist begin its experiments on the ant-based yogurt? A．The advice from food experts. B．An ancient Turkish recipe. C．Its management philosophy. D．Its accidental discovery. 2．What do we know about the traditional yogurt before the 1900s? A．It relied on industrial processes. B．It featured diverse types of additives. C．It was popular in most countries. D．It could be mass-produced. 3．What does the underlined phrase “embarked on” in paragraph 4 mean? A．Evaluated. B．Changed. C．Adopted. D．Opposed. 4．What does the author probably think of using red wood ants to make yogurt? A．It’s unsustainable. B．It’s cost-effective. C．It’s time-consuming. D．It’s unprofitable. 【答案】1．D 2．B 3．C 4．A 【导语】本文是一篇说明文。文章介绍了哥本哈根餐厅Alchemist因偶然发现蚂蚁发酵牛奶的现象，进而复兴古代酸奶配方，科学家受此启发研究其原理，同时指出这种方法有生态与安全上的局限性。 1．细节理解题。根据第二段中“Once, Alchemist’s team members left milk with an ant in the fridge unintentionally, and noticed it soon thickened. From there, Alchemist, which aims to “transform and go beyond the nature of food and dining”, recreated a nearly-forgotten ancient Turkish and Bulgarian recipe for making yogurt from the six-legged creatures. (有一次，Alchemist的团队成员无意中把牛奶和一只蚂蚁放在冰箱里，发现牛奶很快就变稠了。从那里，旨在“改变并超越食物和餐饮的本质”的Alchemist，重新创造了一种几乎被遗忘的古土耳其和保加利亚配方，用这种六条腿的生物制作酸奶。)”可知，促使Alchemist开始蚂蚁酸奶实验的原因是偶然的发现。故选D项。 2．细节理解题。根据第三段中“For thousands of years, yogurt recipes varied greatly by cultures and regions, with different groups introducing different tiny living things into milk to start fermentation, by adding materials such as pinecones, chamomile and nettle roots. (几千年来，酸奶的配方因文化和地区的不同而有很大的不同，不同的群体通过添加松果、洋甘菊和荨麻根等材料，将不同的微小生物引入牛奶中启动发酵。)”可知，1900年代前的传统酸奶以多样化的添加物为特点。故选B项。 3．词句猜测题。根据画线短语的上文“To learn more, the team visited a Bulgarian expert who shared a tradition: putting red wood ants into milk to make yogurt. (为了了解更多，研究小组拜访了一位保加利亚专家，他分享了一个传统：把红木蚁放进牛奶里做酸奶。)”和下文“they put four ants in warm milk and left it in an ant nest overnight (他们把四只蚂蚁放进热牛奶里，然后把牛奶放在蚁巢里过夜)”可知，团队实际执行了保加利亚专家放入蚂蚁制作酸奶的传统方法，画线短语意思应该是“采用，着手”，于Adopted“采取”意思一致。故选C项。 4．推理判断题。根据最后一段中“We should also know the fact that European red wood ants are considered to be a near-threatening species due to recent population declines. (我们还应该知道，由于最近数量下降，欧洲红木蚁被认为是一种近乎濒危的物种。)”可知，作者指出欧洲红木蚁是近危物种，表明这种发酵方法不适合普及。由此可知，作者认为该方法不可持续。故选A项。 “You aren’t going to eat that, are you?” I asked Tom as he reached down to grab the cookie he had just dropped on the floor. “Five-second rule!” he argued, before popping the cookie into his mouth. According to this popular belief, food dropped for less than five seconds is safe. The assumption is that bacteria on the floor don’t have enough time to hitch a ride on the food. But is it true? Food scientist Paul Dawson tested the five-second rule and found that over 99% of Salmonella transferred to sausages in just five seconds. The five-second rule was just ludicrous, Dawson concluded. But in 2014, microbiology professor Anthony Hilton found the longer food was on the floor, the more likely it was to have bacteria, suggesting the five-second rule might have some truth. This prompted food science professor Donald Schaffner and his master’s thesis student to conduct a thorough study on the five-second rule. They looked at bacterial transfer to four different foods (watermelon, bread, bread with butter, and candies) when dropped on four different surfaces (stainless steel, ceramic tile, wood, and carpet) contaminated (污染) with Enterobacter aerogenes. By analyzing bacterial transfer at <1,5,30, and 300 seconds, they found longer contact time resulted in more transfer but some transfer took place almost instantly, after less than 1 second, thus disproving the five-second rule once and for all. Your chance of falling ill after eating food that has touched the floor depends on factors like how contaminated the floor is and the type of bacteria present. If you just hate throwing away food, washing it can help reduce contamination — although this method isn’t foolproof. “Washing works better on fruits and vegetables, but it’s harder to wash off microbes (微生物) from meat due to their rougher surface,” said Charles P. Gerba, a microbiologist at the University of Arizona. The next time you’re tempted to eat that cookie you just dropped, remember: bacteria move fast. As hungry as you may be, do you really want to eat a Salmonella-laced cookie? 1．Why does the writer mention the conversation with Tom? A．To introduce the five-second rule. B．To confirm a popular assumption. C．To show the need to keep food clean. D．To discuss the harm caused by bacteria. 2．What does the underlined word in paragraph 2 probably mean? A．Accurate. B．Mysterious. C．Insignificant. D．Unreasonable. 3．What finding of Donald Schaffner’s research challenged the five-second rule? A．The type of food can affect bacterial transfer. B．Bacterial transfer can take place immediately. C．Longer contact time results in more contamination. D．Bacterial transfer varies with different floor surfaces. 4．What does the writer think of the five-second rule? A．It helps to reduce waste food. B．It applies to fruits and vegetables. C．It is an unreliable rule that poses risks. D．It will result in contamination and illness. 【答案】1．A 2．D 3．B 4．C 【导语】这是一篇说明文。主要探讨了“五秒规则”(掉落的食物在5秒内捡起食用是安全的)的科学性，通过多项研究分析其是否可靠。 1．推理判断题。根据第一段““You aren’t going to eat that, are you?” I asked Tom as he reached down to grab the cookie he had just dropped on the floor. “Five-second rule!” he argued, before popping the cookie into his mouth. (“你不打算吃那个的，是吧？”汤姆伸手去拿刚刚掉在地上的饼干时，我问他。“五秒规则！”他争辩道，然后把饼干塞进嘴里)”以及“According to this popular belief, food dropped for less than five seconds is safe. The assumption is that bacteria on the floor don’t have enough time to hitch a ride on the food. But is it true? (根据这个流行的说法，掉落不足5秒的食物是安全的。假设是地板上的细菌没时间附着到食物上。但这是真的吗)”可知，作者与Tom的对话里出现了“Five-second rule (五秒规则)”，作者提及此对话是为了引出该话题。故选A项。 2．词句猜测题。根据第二段“Food scientist Paul Dawson tested the five-second rule and found that over 99% of Salmonella transferred to sausages in just five seconds. The five-second rule was just ludicrous, Dawson concluded. (食品科学家Paul Dawson测试了五秒规则，发现仅5秒内就有超过99%的沙门氏菌转移到香肠上。Dawson总结道，五秒规则_____)”可知，5秒内就有超过99%的沙门氏菌转移到香肠上，这表明他认为“五秒规则”是荒诞可笑的、站不住脚的，因此ludicrous应表示“不合理的”。故选D项。 3．细节理解题。根据第三段“they found longer contact time resulted in more transfer but some transfer took place almost instantly, after less than 1 second, thus disproving the five-second rule once and for all (他们发现接触时间越长，细菌转移越多，但有些转移在不到1秒内就立即发生了，这彻底推翻了五秒规则)”可知，“细菌会立即发生转移”这一发现挑战了五秒规则。故选B项。 4．推理判断题。根据最后一段“The next time you’re tempted to eat that cookie you just dropped, remember: bacteria move fast. As hungry as you may be, do you really want to eat a Salmonella-laced cookie? (下次你想捡掉落的饼干吃时，记住：细菌传播很快。就算再饿，你真的想吃沾了沙门氏菌的饼干吗)”可知，作者认为五秒规则不可靠，存在健康风险。故选C项。 When you shop in a supermarket, there are so many foods to choose from. You can buy fresh produce, dairy, proteins, wholesome grains, and just about everything to cook nutritious and healthy foods for your family. But people who suffer from food insecurity usually do not get to make their own choices. But now a food bank in Regina, Canada, Saskatchewan is opening a food hub that looks and feels like a grocery store, And its clients get to choose their own food. The food bank in Regina doesn’t receive government funding for operating costs and depends on donations. But the organization still took it upon itself to build and open a food hub that will give its clients autonomy (自主权) over what they want to feed their families. That’s because clients don’t always use what they receive from the standard boxed food distributions. Food bank client Jon White said, “Normally I exchange with my neighbors and we swap back and forth, so it kind of works out that way. But a lot of people don’t do that. So there’s a lot of stuff that just goes to waste.” While White is a bachelor and likes to cook easy meals like pasta, a family with children have other needs like fresh produce, dairy, and meat. That’s why the food hub will be stocked like any other grocery store. While the food hub will look like a usual grocery store, there is one big disparity, according to Curly Tales — a folk media group — you won’t have to pay. While other Canadian food banks have piloted the choice model in a smaller scale with limited hours, the new food hub will be open five days a week and has the feel of a regular supermarket. Registered food bank clients will be able to shop every two weeks by appointment. They will receive around $200 worth of food per person, reported CBC． 1．What is a big feature of the food bank? A．Being open to anyone. B．Having the most items. C．Allowing clients to pick food. D．Being extremely large in size. 2．Why are Jon White’s words mentioned? A．To prove food waste is unavoidable. B．To explain the need for government funding. C．To show such a food bank is reasonable. D．To discourage people from using food banks. 3．What does the underlined word “disparity” in Paragraph 5 mean? A．Difference. B．Drawback. C．Controversy. D．Reduction. 4．What does the food bank allow clients to do? A．Enter it anytime they want. B．Get some food once a week. C．Get food without registration. D．Enter it according to appointments. 【答案】1．C 2．C 3．A 4．D 【导语】本文是一篇新闻报道。主要介绍加拿大里贾纳市一家食品银行开设超市式食品中心，让食物不安全人群自主选择食物的创新举措。 1．细节理解题。根据第二段中的“But now a food bank in Regina, Canada, Saskatchewan is opening a food hub that looks and feels like a grocery store. And its clients get to choose their own food.(但现在，加拿大萨斯喀彻温省里贾纳市的一家食品银行开设了一个食品中心，其外观和氛围都像一家杂货店，客户可以自己选择食物。)”可知，该食品银行的最大特色是允许客户自主挑选食物。故选C项。 2．推理判断题。根据第三段中的“Food bank client Jon White said, “Normally I exchange with my neighbors and we swap back and forth, so it kind of works out that way. But a lot of people don’t do that. So there’s a lot of stuff that just goes to waste.”(食品银行客户乔恩·怀特说：“通常我会和邻居交换食物，这样互相调剂还能应付。但很多人不会这么做，所以很多食物都被浪费了。”)”可知，乔恩·怀特的话反映了传统食品银行“盒装配给”模式导致食物浪费的问题，而新食品中心允许自主选择的模式恰好能解决这一问题，从而说明这种新型食品银行的合理性。故选C项。 3．词句猜测题。根据第五段中的“While the food hub will look like a usual grocery store, there is one big disparity, according to Curly Tales—a folk media group—you won’t have to pay.(据民间媒体集团Curly Tales报道，虽然这个食品中心看起来和普通杂货店一样，但有一个很大的disparity——你不需要付钱。)”可知，“看起来一样”与“无需付费”形成对比，因此“disparity”应意为“差异、不同”。故选A项。 4．细节理解题。根据最后一段中的“Registered food bank clients will be able to shop every two weeks by appointment.(注册食品银行的客户可以每两周预约一次购物。)”可知，客户需按预约进入食品中心。故选D项。 In recent years, prefabricated dishes have grown rapidly popular in China. These are pre-cooked, seasoned, and packaged meals that require little to no preparation, offering a quick and convenient dining option without sacrificing major taste or nutrition. As people grow increasingly busier, time for cooking has become a rare resource. Prefabricated dishes address this pressing need by offering a significant reduction in meal preparation time. Other factors also contribute to their popularity — such as the convenience of e-commerce and delivery services that allow easy online ordering and quick home delivery, and the role of modern technology like vacuum and adjusted atmosphere packaging slows food spoilage. Along with precise temperature control and bacteria-killing techniques that ensure safety and quality, it is ultimately the fundamental demand for time-saving solutions in a nonstop world that serves as the primary driving force for their widespread acceptance. However, the rise of prefabricated dishes is not without concerns. Health issues remain a primary consideration, as some products contain additives and preservatives, which could pose risks if consumed excessively. Additionally, when compared to traditional freshly prepared meals, they often fall short in keeping the original flavor and nutritional value. In response, governments have carried out stricter safety standards and enhanced quality control measures. Meanwhile, certain manufacturers are actively exploring the use of natural ingredients and reducing additives to improve nutritional composition. As a growing trend in China’s food industry, prefabricated dishes provide undeniable convenience, yet consumers are advised to remain cautious about their dietary choices. The future of the industry relies on balanced development — where convenience, safety, and health can coexist. 1．What is the main reason behind the popularity of prefabricated dishes according to the text? A．The social trend of pursuing a modern lifestyle. B．The government’s strong promotion and supports. C．The superior flavor they offer compared to home-cooked meals. D．The time-saving convenience they provide in a fast-paced society. 2．The underlined word “spoilage” in Paragraph 2 most probably means the process of ______. A．losing nutritional value B．changing original flavor C．becoming bad or unfit to eat D．being delivered to customers 3．Which of the following best describes the current situation of prefabricated dishes according to the text? A．They are gradually replacing traditional cooking in most households. B．They are achieving widespread acceptance and also arousing doubts. C．They are considered as equally nutritious as freshly prepared meals. D．They have mostly addressed food safety issues through regulations. 4．What is the author’s attitude toward the industry’s future? A．Favorable. B．Objective. C．Critical. D．Indifferent. 【答案】1．D 2．C 3．B 4．B 【导语】本文是一篇说明文。主要介绍了预制菜在中国迅速流行的原因、带来的问题以及目前的发展现状，并对其未来提出了期望。 1．细节理解题。根据第二段中“As people grow increasingly busier, time for cooking has become a rare resource. Prefabricated dishes address this pressing need by offering a significant reduction in meal preparation time. (随着人们越来越忙，烹饪时间成为一种稀缺资源。预制菜通过大幅减少备餐时间来解决这一迫切需求)”和“Along with precise temperature control and bacteria-killing techniques that ensure safety and quality, it is ultimately the fundamental demand for time-saving solutions in a nonstop world that serves as the primary driving force for their widespread acceptance. (除了精确的温度控制和杀菌技术能确保安全与质量外，最终而言，在这个不停运转的世界里，人们对省时解决方案的基本需求才是它们被广泛接受的主要驱动力)”可知，预制菜受欢迎的主要原因是它们在快节奏的社会中提供了节省时间的便利。故选D项。 2．词句猜测题。根据第二段中“the role of modern technology like vacuum and adjusted atmosphere packaging slows food spoilage (真空和气调包装等现代技术的作用减缓了食物的spoilage)”及“precise temperature control and bacteria-killing techniques that ensure safety and quality (精确的温度控制和杀菌技术能确保安全与质量)”可知，真空包装、气调包装与温控杀菌技术的核心作用是保障食品安全与品质，减缓食物变质。因此，spoilage指的是“食物变质、不宜食用的过程”。故选C项。 3．细节理解题。根据第一段中“In recent years, prefabricated dishes have grown rapidly popular in China. (近年来，预制菜在中国迅速流行起来)”和第三段中“However, the rise of prefabricated dishes is not without concerns. Health issues remain a primary consideration, as some products contain additives and preservatives, which could pose risks if consumed excessively. (然而，预制菜的兴起并非没有担忧。健康问题仍然是首要考虑因素，因为一些产品含有添加剂和防腐剂，过量食用可能会带来风险)”可知，预制菜获得了广泛接受，但也引起了一些担忧。故选B项。 4．推理判断题。根据最后一段“As a growing trend in China’s food industry, prefabricated dishes provide undeniable convenience, yet consumers are advised to remain cautious about their dietary choices. The future of the industry relies on balanced development — where convenience, safety, and health can coexist. (作为中国食品行业的一个日益增长的趋势，预制菜提供了不可否认的便利性，但建议消费者在饮食选择上保持谨慎。该行业的未来取决于均衡发展——让便利、安全与健康能够共存)”可知，作者既提到了预制菜的便利性，也指出了其存在的问题，并对其未来提出了期望。因此，作者对预制菜行业的未来持客观态度。故选B项。 Italian cuisine may be one of the most recognized and loved in the world — often imagined as a collection of ancient recipes and local traditions preserved by skillful grandmothers over centuries. But now, a food historian is exposing common myths and false stories, arguing that the Italian cuisine as we know it is barely a few decades old. Grandi claims in his latest book, Italian Cuisine Doesn’t Exist, the idea that many beloved recipes and products such as cheeses or cured meats have hundreds of years of history is pure fantasy. Most dishes have a shorter history than most people imagine. Migration is what made Italian cuisine what it is today. In the 19th and 20th Centuries, millions of people left Italy, a poverty-stricken country with limited dietary options, emigrating to South America, North America and European countries. The Italians who landed on New York’s Ellis Island left hunger and misery behind. And it was in the “new world”, Grandi argues, that Italian immigrants found the wealth and ingredients to create the recipes that eventually popularized Italian food worldwide. However, many Italians are not familiar with this history. They might imagine that their beloved recipes were born in Italy, passed down, unchanged, from generation to generation and eventually exported abroad by Italian migrants. Pizza is the most famous example of this. Born as a cheap street food in Naples, in the 19th Century it was a byword for poverty and dirt. It was in America, says Grandi, that pizza became “red”. While fresh tomatoes were among the original toppings, Italian immigrants to the US popularized pizza prepared with tomato sauce, a product that industrialization made easy to access and store. And it was in the US that pizzerias really started to take off. Scholars call this process “the pizza effect”: when a product leaves its place of origin, gets profoundly transformed and then returns to its place of origin to be fully embraced in a completely different form. 1．What is challenged by Grandi in his book? A．The role of Italian chefs. B．The history of Italian cuisine. C．The recipe for cured meats. D．The process of cheese production. 2．How did Italian immigrants contribute to the spread of Italian cuisine? A．By running Italian restaurants worldwide. B．By promoting food industrialization in Italy. C．By creating new recipes with local ingredients. D．By preserving ancient recipes through generations. 3．What does the underlined phrase “was a byword for” in the last paragraph mean? A．Equaled. B．Removed. C．Caused. D．Exposed. 4．According to the text, what is the “pizza effect”? A．Pizza’s spread and popularity in America. B．Pizza’s evolution from street food to delicious dish. C．Fresh tomatoes’ commercialization by U. S. immigrants. D．A product’s foreign reinvention and acceptance at home. 【答案】1．B 2．C 3．A 4．D 【导语】本文是一篇说明文。主要围绕美食历史学家Grandi的观点，探讨意大利菜的真实历史、移民对其发展的影响及“披萨效应”的内涵。 1．细节理解题。根据第二段中的“Grandi claims in his latest book, Italian Cuisine Doesn’t Exist, the idea that many beloved recipes and products such as cheeses or cured meats have hundreds of years of history is pure fantasy. (Grandi在其新书《意大利菜并不存在》中声称，许多受人喜爱的食谱和产品（如奶酪或腌肉）拥有数百年历史的说法纯属幻想。)”可知，Grandi在书中质疑的是意大利菜拥有悠久历史这一普遍认知，即挑战了意大利菜的历史。故选B项。 2．推理判断题。根据第三段中的“Migration is what made Italian cuisine what it is today. In the 19th and 20th Centuries, millions of people left Italy, a poverty-stricken country with limited dietary options, emigrating to South America, North America and European countries. The Italians who landed on New York’s Ellis Island left hunger and misery behind. And it was in the “new world”, Grandi argues, that Italian immigrants found the wealth and ingredients to create the recipes that eventually popularized Italian food worldwide. (移民造就了如今的意大利菜。19 世纪至 20 世纪，数百万人离开意大利 —— 这个饮食选择有限的贫困国家，移民到南美、北美及欧洲各国。登陆纽约埃利斯岛的意大利人，从此摆脱了饥饿与困苦。Grandi认为，正是在这个“新世界”，意大利移民找到了创造食谱的财富和食材，这些食谱最终使意大利菜在全球流行起来。)”可知，意大利移民在海外利用当地的食材创造了新的食谱，进而推动了意大利菜的传播。故选C项。 3．词句猜测题。根据最后一段中的“Born as a cheap street food in Naples, in the 19th Century it was a byword for poverty and dirt. (它起源于那不勒斯的廉价街头食品，在19世纪，它是贫穷和肮脏was a byword for。)”可知，披萨最初是廉价街头食品，与贫穷、肮脏紧密关联，因此“was a byword for”应表示“是……的代名词”与选项 A（Equaled，等同于）语义相近。故选A项。 4．细节理解题。根据最后一段中的“Scholars call this process “the pizza effect”: when a product leaves its place of origin, gets profoundly transformed and then returns to its place of origin to be fully embraced in a completely different form. (学者们将这一过程称为“披萨效应”：当一种产品离开其原产地，发生深刻变革，然后以完全不同的形式返回原产地并被完全接受。)”可知，“披萨效应”指产品在海外被重新改造后，以新形式回到本土并被接受的过程。故选D项。 Recent videos claiming that a school in Ganzhou, Jiangxi, serves pre-made meals to its students have caused heated discussions across the country. People doubt if pre-made meals, despite being convenient, are healthy and nutritious enough for growing teenagers. Pre-made meals refer to half-finished or finished dishes that are already cooked or prepared, according to the China Cuisine Association. There are several types of pre-made foods, including ready-to-eat food, such as canned food or cooked food in packages, and ready-to-heat or ready-to-cook food, which requires heating or cooking before being served. Many people tend to think that ready-to-heat and ready-to-cook foods are less nutritious because they usually need to be kept in freezers or refrigerators. “Actually freezing does not cause a loss of nutrients,” Liu Junya, a 33-year-old dietitian in Beijing, told Teens. “Nutrient loss typically occurs during the heating or frying process.” Vitamins from the B group and vitamin C found in meat and vegetables are heat-sensitive and can be lost during the process. By being heated or cooked twice or more, “pre-made foods can be less nutritious than freshly prepared and cooked foods,” Liu said. Meanwhile, “many pre-made food companies weigh taste over nutrition,” said Liu. This leads to higher levels of salt and sugar in the food, which may lead to health problems. Additives (添加剂) are also a major concern related to pre-made foods. In China, there are strict standards for food additives. Currently, China’s food industry has well-developed techniques to preserve pre-made foods without the overuse of additives. Some food can be sterilized (消毒) and then sealed after cooking, followed by low-temperature storage, allowing for a longer shelf life. However, it’s essential that customers buy pre-made meals from qualified food companies or supermarkets. It is hoped that regulations (管理) on pre-made meals can be strengthened to better ensure nutrition and hygiene. “This way, pre-made meals will be more accepted by the public,” Liu said. 1．What can be learned about pre-made meals from the passage? A．They are usually costly and tasty. B．They taste better than homemade food. C．They are already partly or fully cooked. D．They are high in sugar, salt and vitamins. 2．When does Liu Junya think nutrient loss typically occurs in pre-made foods? A．During cooking. B．During freezing. C．During packaging. D．During sterilizing. 3．What does the author suggest consumers do about pre-made meals? A．Keep pre-made meals frozen. B．Check the cooking instructions. C．Be careful of the additives used. D．Buy from reliable food suppliers. 4．What does Liu Junya think of pre-made meals? A．They are a convenient choice for all. B．They are suitable for daily consumption. C．They shoud be avoided for long-term health. D．They can be more accepted if controlled properly. 【答案】1．C 2．A 3．D 4．D 【导语】本文是一篇新闻报道。文章报道了预制餐不为大众所接受的原因并且提出监管得当才能保证其营养健康。 1．细节理解题。根据第二段“Pre-made meals refer to half-finished or finished dishes that are already cooked or prepared, according to the China Cuisine Association. (根据中国烹饪协会的说法，预制餐是指已经煮熟或准备好的半成品或成品菜肴)”可知，预制餐指的是已经烹饪或准备好的半成品或成品菜肴。故选C。 2．细节理解题。根据第四段“Nutrient loss typically occurs during the heating or frying process.(营养损失通常发生在加热或油炸过程中)”可知，营养流失通常发生在烹饪过程中。故选A。 3．细节理解题。根据倒数第二段“However, it’s essential that customers buy pre-made meals from qualified food companies or supermarkets.(然而，消费者必须从合格的食品公司或超市购买预制食品)”可知，消费者应该从可靠的来源购买预制餐。选D。 4．细节理解题。根据最后一段“It is hoped that regulations on pre-made meals can be strengthened to better ensure nutrition and hygiene. “This way, pre-made meals will be more accepted by the public,” Liu said.(人们希望加强对预制食品的监管，以更好地确保营养和卫生。“这样的话，预制饭菜将更容易被公众接受，”刘说)”可知，如果监管得当，预制饭菜将更容易被公众接受。故选D。 重难语篇提升练 There’s a whiteboard on the refrigerator in du Plessis’s kitchen the couple uses to plan dinners. But with two young children, full-time jobs and the nearest supermarket 20 minutes away, figuring out what to eat can sometimes be challenging. To lighten the load, Mr du Plessis regularly uses a grocery delivery service. America’s appetite for online grocery sales rocketed more than 50%, from $62 billion in 2019 to $96 billion in 2020, according to the Food and Drug Administration. One in five consumers now has groceries delivered to their door at least once a month. By 2029, it is estimated that the market will be worth $455 billion. Meanwhile, there’s been a dramatic increase in demand for restaurant takeout. Meal kits which are premeasured are also experiencing strong growth. At the same time, food production and transportation make up as much as 1/3 of a typical US household’s annual contribution to emissions (排放) that might generate climate change. The Department of Agriculture estimates that 30% of food produced is wasted. So, changing consumer behavior to minimize waste and reduce transportation could have a significant impact on the overall pollution. In 2022, researchers from the University of Michigan modeled a single 36-item grocery cart (手推车) to compare greenhouse emissions from an e-commerce grocery delivery and a traditional trip to the store to get the same items. They found that using an electric vehicle to pick up groceries could cut emissions by as much as half, compared to a gas-powered vehicle. They also found that home delivery could be an even better option. That’s because with a delivery vehicle, orders are often clustered, with a driver dropping off not just your groceries, but also hitting neighbors during the same run. When it comes to delivery services, Mr du Plessis theorizes that individuals’ typical options like delivering two burgers or two sodas would have a big footprint. “For the volume of food compared to the amount of carbon emitted, yeah, the equation (总和) doesn’t quite add up.” 1．Why is du Plessis’s kitchen mentioned in Paragraph 1? A．To showcase their kitchen. B．To introduce the topic. C．To highlight grocery delivery service. D．To sample a two-income household. 2．What does the author suggest about grocery delivery services in Paragraphs 2 and 3? A．They offer convenience for meal preparation. B．They bring attention to goods quality concerns. C．They bring about disorder in commercial competition. D．They arouse a pressing need to change delivery mode. 3．What does the word “clustered” in Paragraph 4 probably mean? A．Packed tightly. B．Separated individually. C．Delivered randomly. D．Grouped together. 4．Which of the following can be a suitable title for the text? A．Environmental Effects of Food Delivery B．The Challenges of Meal Planning C．The Rise of Online Grocery Shopping D．Innovations in Food Delivery 【答案】1．B 2．D 3．D 4．A 【导语】本文是一篇说明文。本文主要介绍了美国线上食品杂货销售量增长，及其对消费者行为和环境的影响。研究表明，使用电动车或选择杂货配送服务有助于减少碳排放，而改变消费者行为对减轻环境污染具有重要意义。 1．推理判断题。根据第一段中“There’s a whiteboard on the refrigerator in du Plessis’s kitchen the couple uses to plan dinners. But with two young children, full-time jobs and the nearest supermarket 20 minutes away, figuring out what to eat can sometimes be challenging. To lighten the load, Mr. du Plessis regularly uses a grocery delivery service.(在du Plessis的厨房里，这对夫妇用来计划晚餐的冰箱上有一块白板。但由于有两个年幼的孩子，有全职工作，离最近的超市也要20分钟的路程，弄清楚吃什么有时会很有挑战性。为了减轻负担，du Plessis先生经常使用杂货送货服务。)”可知，本段主要描述了du Plessis一家在制定膳食计划时因面临距离和时间等方面的挑战。这种“以具体家庭的生活场景（厨房相关情况）引出核心话题（杂货配送服务）”的写法，目的是引入文章主题。故选B。 2．推理判断题。根据第二段中“America’s appetite for online grocery sales soared more than 50%, from 62 billion in 2019 to 96 billion in 2020, according to the Food and Drug Administration. One in five consumers now has groceries delivered to their door at least once a month. By 2029, it is estimated that the market will be worth $455 billion. Meanwhile, there's been a steep increase in demand for restaurant takeout. Meal kits which come with premeasured ingredients are also experiencing strong growth.(美国食品和药物管理局的数据显示，美国人对在线杂货销售的兴趣飙升了50%以上，从2019年的620亿美元飙升至2020年的960亿美元。现在，五分之一的消费者每月至少有一次食品杂货送货上门。预计到2029年，该市场规模将达到4550亿美元。与此同时，对餐馆外卖的需求急剧增加。预制配料的套餐也在强劲增长。)”以及第三段中“So, changing consumer behavior to minimize waste and reduce transportation could have a significant impact on the overall pollution.(因此，改变消费者行为以尽量减少浪费和减少运输可能对整体污染产生重大影响。)”可知，食品杂货配送服务急需改变配送模式。故选D。 3．词句猜测题。根据第四段中“That’s because with a delivery vehicle, orders are often clustered,with a driver dropping off not just your groceries, but also hitting neighbors during the same run.(这是因为有了配送车辆后，订单往往会clustered——配送员一趟行程中，不仅会给你送日用品，还会顺路给邻居们派送。)”可知，clustered指的是多个距离相近的订单被分在一起进行配送，即订单被组合在一起。由此猜测clustered意为“被组合在一起”，与D选项“Grouped together”意思相近。故选D。 4．主旨大意题。通读全文，并根据第三段中“At the same time, food production and transportation make up as much as 1/3 of a typical US household’s annual contribution to climate change-inducing emissions. The Department of Agriculture estimates that 30% of food produced is wasted. So, changing consumer behavior to minimize waste and reduce transportation could have a significant impact on the overall pollution.(与此同时，一个典型的美国家庭每年排放的导致气候变化的温室气体中，食品生产和运输所占的比例高达1/3。农业部估计有30%的食物被浪费了。因此，改变消费者行为以尽量减少浪费和减少运输可能对整体污染产生重大影响。)”可知，文章重点讨论了食品配送服务和线上购买食品杂货对环境的影响，尤其是它们如何减少碳排放。因此A项“外卖对环境的影响”可以作为最佳标题。故选A。 James Beard Award-winning Chef Kwame Onwuachi is one of his generation’s most celebrated cooking voices — part storyteller, part cultural architect. But cooking was never his career path initially. Growing up in a South Bronx apartment in New York, he helped his mom run a small cooking business from their kitchen. What felt like just a boring task back then shaped his love for food. Living in the Bronx taught him about cultural diversity: he got to taste global flavors and meet people from different backgrounds. Spending a few years in Nigeria with his dad’s family also deepened his connection to food — he picked papayas (木瓜), raised chickens, and witnessed how much care went into every dish. Cooking only became a career when he needed to support himself. Although he tried retail (零售) and odd jobs, he always returned to the kitchen. As a young black chef, he faced unfair judgments in the industry. However, these challenges didn’t stop him — they motivated him. Kwame describes the past five years as a “renaissance”: more chefs are sharing their culture through food, and long-forgotten black chefs now have more opportunities to put their heritage on a plate. For Kwame, food is more than just fuel and each dish tells a story. While he is constantly innovating, he believes tradition is never far behind. The best version of a dish does not require changing its core. Instead, it is about preparing a dish in the best way possible and ultimately preserving tradition. Today, the name Chef Kwame goes far beyond the kitchen. His restaurant like Tatiana has been fully booked since 2022. In late 2025, he’ll open Maroon — a steakhouse in Las Vegas — making it the first black chef-led restaurant there. This August, he brought back “The Family Reunion,” a four-day food festival celebrating black excellence in food. Now in its fifth year, the event held in Virginia’s Salamander Resort gathered 40 top chefs. Kwame started it because black food voices are often ignored. “I wanted a space where my people can come together,” he says. “And have an event where you don’t just leave your stomach full, but also your heart and mind.” 1．What initially led Kwame to develop a passion for food? A．Traveling globally. B．Winning cooking awards. C．Running his own restaurant. D．Assisting his mom’s business. 2．What does the underlined word “renaissance” in paragraph 3 probably mean? A．Revival. B．Occupation. C．Resistance. D．Separation. 3．What can we learn about Kwame? A．He has expanded Tatiana to Las Vegas. B．He values both tradition and innovation. C．He advocates choosing native ingredients. D．He first worked as an architect in New York. 4．Why did Kwame start “The Family Reunion”? A．To advertise his new restaurant. B．To honor his family in Nigeria. C．To build a platform for black food. D．To instruct young chefs in cooking. 【答案】1．D 2．A 3．B 4．C 【导语】本文为记叙文，介绍了詹姆斯·比尔德奖得主厨师夸梅·翁武阿奇的职业生涯。 1．细节理解题。根据第二段首句“Growing up in a South Bronx apartment in New York, he helped his mom run a small cooking business from their kitchen. What felt like just a boring task back then shaped his love for food. (他在纽约南布朗克斯区的一间公寓里长大，那时他帮妈妈在厨房里经营着一家小型餐饮生意。那时看起来只是件枯燥乏味的工作，却逐渐培养了他对美食的热爱。)”可知，夸梅年少时帮母亲在厨房经营小餐饮生意，这份当时看似枯燥的工作，逐渐培养了他对食物的热爱。故选D。 2．词句猜测题。根据后文“more chefs are sharing their culture through food, and long-forgotten black chefs now have more opportunities to put their heritage on a plate (越来越多的厨师通过食物来传播他们的文化，而那些早已被遗忘的黑人厨师如今也有了更多机会将他们的传统呈现于餐盘之上。)”对划线词的解释，可知如今更多厨师通过食物传递文化，长期被遗忘的黑人厨师也有了更多展示自身文化遗产的机会，这是餐饮行业的积极变化。因此推断 “renaissance”此处指行业迎来“复兴”，与“Revival”（复兴）含义一致。故选A。 3．推理判断题。根据第四段的“While he is constantly innovating, he believes tradition is never far behind. The best version of a dish does not require changing its core. Instead, it is about preparing a dish in the best way possible and ultimately preserving tradition. (尽管他一直在不断创新，但他坚信传统永远不会落后于他。一道菜肴的最佳版本并不需要改变其核心要素。相反，关键在于以最佳方式来烹制这道菜，并最终保留传统。)”可知，虽然夸梅在不断创新，但他相信传，一道菜最好不需要改变它的核心,而是以最好的方式准备这道菜，并最终保留传统。故选B。 4．细节理解题。根据最后一段“Kwame started it because black food voices are often ignored. “I wanted a space where my people can come together,” he says. “And have an event where you don’t just leave your stomach full, but also your heart and mind.”(夸梅发起这个活动是因为黑人美食的声音常常被忽视。“我希望有一个能让我们的族人聚集在一起的场所，”他说，“举办一场活动，让大家不仅能让肚子填饱，还能让心灵和头脑也得到满足。”)”可知，夸梅创办“家庭团聚”美食节，是因为黑人在饮食领域的声音常被忽视，他希望为黑人打造一个交流平台，让他们的饮食文化被看到。故选C。 学科网（北京）股份有限公司 $ Unit 3 Food and Culture 单元话题阅读理解练习 Unit 3 Food and Culture单元话题：饮食文化 本资料共10篇专题训练，从上到下依次按照难度分为基础语篇巩固练和重难语篇提升练 基础语篇巩固练 Many large grocery stores across California line their checkout aisles (过道) with unhealthy products — candy, chips and mini-fridges stocked with soda — many of them at eye level for youngsters. Two California cities have had enough of the junk food marketing strategy. The Perris City Council passed a law requiring healthy checkout options in local grocery store aisles. The rule applies only to grocery stores with a floor area of 2,500 square feet or larger, and it doesn’t prohibit grocers from stocking junk food elsewhere in their stores. Perris is the second city to approve such a law. Berkeley had a similar law previously. In both cities, the laws were passed by their respective city councils. Perris City Manager Clara Miramontes said she was excited about seeing healthier food options in checkout aisles. “We are committed to the long-term health and wellness of residents and look forward to successful results,” she said in a news release announcing the law. The initiative to get Perris on a healthier track was encouraged by the Boys &amp; Girls Clubs of Inland Valley and the California advocacy group Public Health Advocates. Julia Burch, assistant director of development for the Boys &amp; Girls Clubs of Inland Valley, praised the effort. “As a youth-serving organization, we are excited to see healthier options at the checkouts to help create a brighter and healthier future in Perris for our youth,” she said in the city’s news release. It’s not just the youth who might benefit from the Perris ordinance. According to health officials at SHAPE Riverside County, 38.2 percent of adults in Perris were considered obese. Perris Mayor Michael Vargas championed the city’s policy. “This program will help our residents maintain a healthy lifestyle by giving them alternatives to traditional snack foods,” Vargas said in the news release, “Our council is committed to providing our residents with healthy snack options that benefit all generations of consumers”. 1．What is the function of the first paragraph? A．To advocate a sales technique. B．To criticize a social issue in California. C．To explain the disadvantages of certain products. D．To highlight a marketing strategy of grocery stores. 2．What factor limits the application of the grocery store rule? A．The diversity of food. B．The size of the store. C．The location of the store. D．The differences of consumer groups. 3．What sets off the healthier checkout choice in Perris? A．Residents’ demands. B．The mayor’s personal experiences. C．Grocery store owners’ initiatives. D．Encouragement from advocacy groups. 4．Which of the following would be the best title for the text? A．Reducing Obesity Rates through Healthier Food Choices B．Exploring the Influence of Marketing Strategies on Food C．Removing Junk Food from Grocery Store Checkout Aisles D．Promoting Healthy Food Initiatives in Grocery Stores Children and young people around the world have increased their sugary drink consumption by 23% in the last 3 decades, according to a new study. The study was conducted by US and Canadian researchers. They found that, from 1990 to 2018, people aged between 3-19 increased their sugar-sweetened beverage (饮料) intake from 2.9 servings per week to 3.6 servings per week. A standard serving was recorded as 248g. “This study highlights the need for targeted education and policy interventions to change behavior early on and prevent the adverse outcomes associated with sugar-sweetened beverage intake in childhood, ”says first author Dr. Laura Lara-Castor, who completed the study at Tufts University, USA． The researchers analyzed data from 185 countries. They looked for “ sugary-sweetened beverages”, which they defined as any beverage with added sugar and more than 209 kilojoules (千焦耳) of energy per 237g of drink. This included homemade drinks, soft drinks, energy drinks, fruit drinks and punch. It didn’t include pure fruit and vegetable juices, artificially sweetened drinks, and sweetened milk. Over the time period, children and adolescents increased their sweetened beverage intake twice as fast as adults. But total amounts of sugary drink varied from region to region. In South Asia in 2018, children drank 1.3 servings of sugary drink per week, while in Latin America and the Caribbean, they drank 9.1 servings per week. The largest increase was in sub-Saharan Africa, where children went from drinking 1.6 to 2.9 sugary drinks per week over the time period. “Our findings should raise alarm bells in nearly every nation worldwide,” says senior author Professor Dariush Mozaffarian, from Tufts University. “The intakes and trends we’re seeing cause a significant threat to public health, one we can and must address for the future of a healthier population.” 1．What does the underlined word “adverse” in paragraph 2 mean? A．Obvious. B．Harmful. C．Interesting D．Doubtful. 2．Which of the following is regarded as a sugary-sweetened beverage? A．Sweetened milk. B．Green tea. C．Pure fruit juice. D．Energy drinks. 3．What might Professor Mozaffarian agree with? A．Africa consumed the most sugar in the last decade. B．Homemade drinks are better than sweetened ones C．It is urgent to deal with too many intakes of sugar. D．The data collected for the research are not typical. 4．Which is a suitable title for the text? A．Children Worldwide Are Drinking More Sugary Drinks B．US and Canadian Researchers Jointly Conducted a Study C．Action Should Be Taken to Reduce the Amount of Sugar D．Amounts of Sugary Drink Varied from Region to Region In recent years, Alchemist, a top restaurant in Copenhagen, Denmark, used ants in some dishes. Once, Alchemist’s team members left milk with an ant in the fridge unintentionally, and noticed it soon thickened. From there, Alchemist, which aims to “transform and go beyond the nature of food and dining”, recreated a nearly-forgotten ancient Turkish and Bulgarian recipe for making yogurt from the six-legged creatures. Their experiments’ success caught the attention of experts like anthropologists and microbiologists, who sought to understand what it is about ants that could ferment (发酵) yogurt. Their research was published in iScience. The fermentation of milk into products such as yogurt and cheese dates back around 9,000 years to Anatolia, in modern-day Turkey. For thousands of years, yogurt recipes varied greatly by cultures and regions, with different groups introducing different tiny living things into milk to start fermentation, by adding materials such as pinecones, chamomile and nettle roots. That started to change in the 1900s, when yogurt was industrialized and makers focused on just a few bacterial species (菌株). To learn more, the team visited a Bulgarian expert who shared a tradition: putting red wood ants into milk to make yogurt. The team embarked on the method — they put four ants in warm milk and left it in an ant nest overnight. The next day, the milk was thick and sour. Back in the lab, the team found ants release certain substances that turn milk into yogurt. Alchemist then created three ant-based foods: an ice cream sandwich, a creamy cheese, and a cocktail. But enthusiasts shouldn’t try the Alchemist recipe at home. The researchers say that ant-based fermentation is best left to the professionals, because it can introduce a number of food safety concerns. For example, live ants may contain small harmful creatures that live a long time. We should also know the fact that European red wood ants are considered to be a near-threatening species due to recent population declines. Still, this study on old yogurt-making ways might help create more unique, tasty foods in the future. 1．What made Alchemist begin its experiments on the ant-based yogurt? A．The advice from food experts. B．An ancient Turkish recipe. C．Its management philosophy. D．Its accidental discovery. 2．What do we know about the traditional yogurt before the 1900s? A．It relied on industrial processes. B．It featured diverse types of additives. C．It was popular in most countries. D．It could be mass-produced. 3．What does the underlined phrase “embarked on” in paragraph 4 mean? A．Evaluated. B．Changed. C．Adopted. D．Opposed. 4．What does the author probably think of using red wood ants to make yogurt? A．It’s unsustainable. B．It’s cost-effective. C．It’s time-consuming. D．It’s unprofitable. “You aren’t going to eat that, are you?” I asked Tom as he reached down to grab the cookie he had just dropped on the floor. “Five-second rule!” he argued, before popping the cookie into his mouth. According to this popular belief, food dropped for less than five seconds is safe. The assumption is that bacteria on the floor don’t have enough time to hitch a ride on the food. But is it true? Food scientist Paul Dawson tested the five-second rule and found that over 99% of Salmonella transferred to sausages in just five seconds. The five-second rule was just ludicrous, Dawson concluded. But in 2014, microbiology professor Anthony Hilton found the longer food was on the floor, the more likely it was to have bacteria, suggesting the five-second rule might have some truth. This prompted food science professor Donald Schaffner and his master’s thesis student to conduct a thorough study on the five-second rule. They looked at bacterial transfer to four different foods (watermelon, bread, bread with butter, and candies) when dropped on four different surfaces (stainless steel, ceramic tile, wood, and carpet) contaminated (污染) with Enterobacter aerogenes. By analyzing bacterial transfer at <1,5,30, and 300 seconds, they found longer contact time resulted in more transfer but some transfer took place almost instantly, after less than 1 second, thus disproving the five-second rule once and for all. Your chance of falling ill after eating food that has touched the floor depends on factors like how contaminated the floor is and the type of bacteria present. If you just hate throwing away food, washing it can help reduce contamination — although this method isn’t foolproof. “Washing works better on fruits and vegetables, but it’s harder to wash off microbes (微生物) from meat due to their rougher surface,” said Charles P. Gerba, a microbiologist at the University of Arizona. The next time you’re tempted to eat that cookie you just dropped, remember: bacteria move fast. As hungry as you may be, do you really want to eat a Salmonella-laced cookie? 1．Why does the writer mention the conversation with Tom? A．To introduce the five-second rule. B．To confirm a popular assumption. C．To show the need to keep food clean. D．To discuss the harm caused by bacteria. 2．What does the underlined word in paragraph 2 probably mean? A．Accurate. B．Mysterious. C．Insignificant. D．Unreasonable. 3．What finding of Donald Schaffner’s research challenged the five-second rule? A．The type of food can affect bacterial transfer. B．Bacterial transfer can take place immediately. C．Longer contact time results in more contamination. D．Bacterial transfer varies with different floor surfaces. 4．What does the writer think of the five-second rule? A．It helps to reduce waste food. B．It applies to fruits and vegetables. C．It is an unreliable rule that poses risks. D．It will result in contamination and illness. When you shop in a supermarket, there are so many foods to choose from. You can buy fresh produce, dairy, proteins, wholesome grains, and just about everything to cook nutritious and healthy foods for your family. But people who suffer from food insecurity usually do not get to make their own choices. But now a food bank in Regina, Canada, Saskatchewan is opening a food hub that looks and feels like a grocery store, And its clients get to choose their own food. The food bank in Regina doesn’t receive government funding for operating costs and depends on donations. But the organization still took it upon itself to build and open a food hub that will give its clients autonomy (自主权) over what they want to feed their families. That’s because clients don’t always use what they receive from the standard boxed food distributions. Food bank client Jon White said, “Normally I exchange with my neighbors and we swap back and forth, so it kind of works out that way. But a lot of people don’t do that. So there’s a lot of stuff that just goes to waste.” While White is a bachelor and likes to cook easy meals like pasta, a family with children have other needs like fresh produce, dairy, and meat. That’s why the food hub will be stocked like any other grocery store. While the food hub will look like a usual grocery store, there is one big disparity, according to Curly Tales — a folk media group — you won’t have to pay. While other Canadian food banks have piloted the choice model in a smaller scale with limited hours, the new food hub will be open five days a week and has the feel of a regular supermarket. Registered food bank clients will be able to shop every two weeks by appointment. They will receive around $200 worth of food per person, reported CBC． 1．What is a big feature of the food bank? A．Being open to anyone. B．Having the most items. C．Allowing clients to pick food. D．Being extremely large in size. 2．Why are Jon White’s words mentioned? A．To prove food waste is unavoidable. B．To explain the need for government funding. C．To show such a food bank is reasonable. D．To discourage people from using food banks. 3．What does the underlined word “disparity” in Paragraph 5 mean? A．Difference. B．Drawback. C．Controversy. D．Reduction. 4．What does the food bank allow clients to do? A．Enter it anytime they want. B．Get some food once a week. C．Get food without registration. D．Enter it according to appointments. In recent years, prefabricated dishes have grown rapidly popular in China. These are pre-cooked, seasoned, and packaged meals that require little to no preparation, offering a quick and convenient dining option without sacrificing major taste or nutrition. As people grow increasingly busier, time for cooking has become a rare resource. Prefabricated dishes address this pressing need by offering a significant reduction in meal preparation time. Other factors also contribute to their popularity — such as the convenience of e-commerce and delivery services that allow easy online ordering and quick home delivery, and the role of modern technology like vacuum and adjusted atmosphere packaging slows food spoilage. Along with precise temperature control and bacteria-killing techniques that ensure safety and quality, it is ultimately the fundamental demand for time-saving solutions in a nonstop world that serves as the primary driving force for their widespread acceptance. However, the rise of prefabricated dishes is not without concerns. Health issues remain a primary consideration, as some products contain additives and preservatives, which could pose risks if consumed excessively. Additionally, when compared to traditional freshly prepared meals, they often fall short in keeping the original flavor and nutritional value. In response, governments have carried out stricter safety standards and enhanced quality control measures. Meanwhile, certain manufacturers are actively exploring the use of natural ingredients and reducing additives to improve nutritional composition. As a growing trend in China’s food industry, prefabricated dishes provide undeniable convenience, yet consumers are advised to remain cautious about their dietary choices. The future of the industry relies on balanced development — where convenience, safety, and health can coexist. 1．What is the main reason behind the popularity of prefabricated dishes according to the text? A．The social trend of pursuing a modern lifestyle. B．The government’s strong promotion and supports. C．The superior flavor they offer compared to home-cooked meals. D．The time-saving convenience they provide in a fast-paced society. 2．The underlined word “spoilage” in Paragraph 2 most probably means the process of ______. A．losing nutritional value B．changing original flavor C．becoming bad or unfit to eat D．being delivered to customers 3．Which of the following best describes the current situation of prefabricated dishes according to the text? A．They are gradually replacing traditional cooking in most households. B．They are achieving widespread acceptance and also arousing doubts. C．They are considered as equally nutritious as freshly prepared meals. D．They have mostly addressed food safety issues through regulations. 4．What is the author’s attitude toward the industry’s future? A．Favorable. B．Objective. C．Critical. D．Indifferent. Italian cuisine may be one of the most recognized and loved in the world — often imagined as a collection of ancient recipes and local traditions preserved by skillful grandmothers over centuries. But now, a food historian is exposing common myths and false stories, arguing that the Italian cuisine as we know it is barely a few decades old. Grandi claims in his latest book, Italian Cuisine Doesn’t Exist, the idea that many beloved recipes and products such as cheeses or cured meats have hundreds of years of history is pure fantasy. Most dishes have a shorter history than most people imagine. Migration is what made Italian cuisine what it is today. In the 19th and 20th Centuries, millions of people left Italy, a poverty-stricken country with limited dietary options, emigrating to South America, North America and European countries. The Italians who landed on New York’s Ellis Island left hunger and misery behind. And it was in the “new world”, Grandi argues, that Italian immigrants found the wealth and ingredients to create the recipes that eventually popularized Italian food worldwide. However, many Italians are not familiar with this history. They might imagine that their beloved recipes were born in Italy, passed down, unchanged, from generation to generation and eventually exported abroad by Italian migrants. Pizza is the most famous example of this. Born as a cheap street food in Naples, in the 19th Century it was a byword for poverty and dirt. It was in America, says Grandi, that pizza became “red”. While fresh tomatoes were among the original toppings, Italian immigrants to the US popularized pizza prepared with tomato sauce, a product that industrialization made easy to access and store. And it was in the US that pizzerias really started to take off. Scholars call this process “the pizza effect”: when a product leaves its place of origin, gets profoundly transformed and then returns to its place of origin to be fully embraced in a completely different form. 1．What is challenged by Grandi in his book? A．The role of Italian chefs. B．The history of Italian cuisine. C．The recipe for cured meats. D．The process of cheese production. 2．How did Italian immigrants contribute to the spread of Italian cuisine? A．By running Italian restaurants worldwide. B．By promoting food industrialization in Italy. C．By creating new recipes with local ingredients. D．By preserving ancient recipes through generations. 3．What does the underlined phrase “was a byword for” in the last paragraph mean? A．Equaled. B．Removed. C．Caused. D．Exposed. 4．According to the text, what is the “pizza effect”? A．Pizza’s spread and popularity in America. B．Pizza’s evolution from street food to delicious dish. C．Fresh tomatoes’ commercialization by U. S. immigrants. D．A product’s foreign reinvention and acceptance at home. Recent videos claiming that a school in Ganzhou, Jiangxi, serves pre-made meals to its students have caused heated discussions across the country. People doubt if pre-made meals, despite being convenient, are healthy and nutritious enough for growing teenagers. Pre-made meals refer to half-finished or finished dishes that are already cooked or prepared, according to the China Cuisine Association. There are several types of pre-made foods, including ready-to-eat food, such as canned food or cooked food in packages, and ready-to-heat or ready-to-cook food, which requires heating or cooking before being served. Many people tend to think that ready-to-heat and ready-to-cook foods are less nutritious because they usually need to be kept in freezers or refrigerators. “Actually freezing does not cause a loss of nutrients,” Liu Junya, a 33-year-old dietitian in Beijing, told Teens. “Nutrient loss typically occurs during the heating or frying process.” Vitamins from the B group and vitamin C found in meat and vegetables are heat-sensitive and can be lost during the process. By being heated or cooked twice or more, “pre-made foods can be less nutritious than freshly prepared and cooked foods,” Liu said. Meanwhile, “many pre-made food companies weigh taste over nutrition,” said Liu. This leads to higher levels of salt and sugar in the food, which may lead to health problems. Additives (添加剂) are also a major concern related to pre-made foods. In China, there are strict standards for food additives. Currently, China’s food industry has well-developed techniques to preserve pre-made foods without the overuse of additives. Some food can be sterilized (消毒) and then sealed after cooking, followed by low-temperature storage, allowing for a longer shelf life. However, it’s essential that customers buy pre-made meals from qualified food companies or supermarkets. It is hoped that regulations (管理) on pre-made meals can be strengthened to better ensure nutrition and hygiene. “This way, pre-made meals will be more accepted by the public,” Liu said. 1．What can be learned about pre-made meals from the passage? A．They are usually costly and tasty. B．They taste better than homemade food. C．They are already partly or fully cooked. D．They are high in sugar, salt and vitamins. 2．When does Liu Junya think nutrient loss typically occurs in pre-made foods? A．During cooking. B．During freezing. C．During packaging. D．During sterilizing. 3．What does the author suggest consumers do about pre-made meals? A．Keep pre-made meals frozen. B．Check the cooking instructions. C．Be careful of the additives used. D．Buy from reliable food suppliers. 4．What does Liu Junya think of pre-made meals? A．They are a convenient choice for all. B．They are suitable for daily consumption. C．They shoud be avoided for long-term health. D．They can be more accepted if controlled properly. 重难语篇提升练 There’s a whiteboard on the refrigerator in du Plessis’s kitchen the couple uses to plan dinners. But with two young children, full-time jobs and the nearest supermarket 20 minutes away, figuring out what to eat can sometimes be challenging. To lighten the load, Mr du Plessis regularly uses a grocery delivery service. America’s appetite for online grocery sales rocketed more than 50%, from $62 billion in 2019 to $96 billion in 2020, according to the Food and Drug Administration. One in five consumers now has groceries delivered to their door at least once a month. By 2029, it is estimated that the market will be worth $455 billion. Meanwhile, there’s been a dramatic increase in demand for restaurant takeout. Meal kits which are premeasured are also experiencing strong growth. At the same time, food production and transportation make up as much as 1/3 of a typical US household’s annual contribution to emissions (排放) that might generate climate change. The Department of Agriculture estimates that 30% of food produced is wasted. So, changing consumer behavior to minimize waste and reduce transportation could have a significant impact on the overall pollution. In 2022, researchers from the University of Michigan modeled a single 36-item grocery cart (手推车) to compare greenhouse emissions from an e-commerce grocery delivery and a traditional trip to the store to get the same items. They found that using an electric vehicle to pick up groceries could cut emissions by as much as half, compared to a gas-powered vehicle. They also found that home delivery could be an even better option. That’s because with a delivery vehicle, orders are often clustered, with a driver dropping off not just your groceries, but also hitting neighbors during the same run. When it comes to delivery services, Mr du Plessis theorizes that individuals’ typical options like delivering two burgers or two sodas would have a big footprint. “For the volume of food compared to the amount of carbon emitted, yeah, the equation (总和) doesn’t quite add up.” 1．Why is du Plessis’s kitchen mentioned in Paragraph 1? A．To showcase their kitchen. B．To introduce the topic. C．To highlight grocery delivery service. D．To sample a two-income household. 2．What does the author suggest about grocery delivery services in Paragraphs 2 and 3? A．They offer convenience for meal preparation. B．They bring attention to goods quality concerns. C．They bring about disorder in commercial competition. D．They arouse a pressing need to change delivery mode. 3．What does the word “clustered” in Paragraph 4 probably mean? A．Packed tightly. B．Separated individually. C．Delivered randomly. D．Grouped together. 4．Which of the following can be a suitable title for the text? A．Environmental Effects of Food Delivery B．The Challenges of Meal Planning C．The Rise of Online Grocery Shopping D．Innovations in Food Delivery James Beard Award-winning Chef Kwame Onwuachi is one of his generation’s most celebrated cooking voices — part storyteller, part cultural architect. But cooking was never his career path initially. Growing up in a South Bronx apartment in New York, he helped his mom run a small cooking business from their kitchen. What felt like just a boring task back then shaped his love for food. Living in the Bronx taught him about cultural diversity: he got to taste global flavors and meet people from different backgrounds. Spending a few years in Nigeria with his dad’s family also deepened his connection to food — he picked papayas (木瓜), raised chickens, and witnessed how much care went into every dish. Cooking only became a career when he needed to support himself. Although he tried retail (零售) and odd jobs, he always returned to the kitchen. As a young black chef, he faced unfair judgments in the industry. However, these challenges didn’t stop him — they motivated him. Kwame describes the past five years as a “renaissance”: more chefs are sharing their culture through food, and long-forgotten black chefs now have more opportunities to put their heritage on a plate. For Kwame, food is more than just fuel and each dish tells a story. While he is constantly innovating, he believes tradition is never far behind. The best version of a dish does not require changing its core. Instead, it is about preparing a dish in the best way possible and ultimately preserving tradition. Today, the name Chef Kwame goes far beyond the kitchen. His restaurant like Tatiana has been fully booked since 2022. In late 2025, he’ll open Maroon — a steakhouse in Las Vegas — making it the first black chef-led restaurant there. This August, he brought back “The Family Reunion,” a four-day food festival celebrating black excellence in food. Now in its fifth year, the event held in Virginia’s Salamander Resort gathered 40 top chefs. Kwame started it because black food voices are often ignored. “I wanted a space where my people can come together,” he says. “And have an event where you don’t just leave your stomach full, but also your heart and mind.” 1．What initially led Kwame to develop a passion for food? A．Traveling globally. B．Winning cooking awards. C．Running his own restaurant. D．Assisting his mom’s business. 2．What does the underlined word “renaissance” in paragraph 3 probably mean? A．Revival. B．Occupation. C．Resistance. D．Separation. 3．What can we learn about Kwame? A．He has expanded Tatiana to Las Vegas. B．He values both tradition and innovation. C．He advocates choosing native ingredients. D．He first worked as an architect in New York. 4．Why did Kwame start “The Family Reunion”? A．To advertise his new restaurant. B．To honor his family in Nigeria. C．To build a platform for black food. D．To instruct young chefs in cooking. 学科网（北京）股份有限公司 $