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Food manufacturers don't want to label packages with sodium content because______
A. they disagree with the FDA
B. salt doesn't stick to potato chips
C. they would have to spend more money
D. it isn't important to single our salt
答案
更多“Food manufacturers don't want to label packages with sodium content because______A. they d”相关的问题
第1题
A．Y
B．N
C．NG
第2题
Food manufacturers don't want to label packages with sodium content because______
A．they disagree with the FDA
B．salt doesn't stick to potato chips
C．they would have to spend more money
D．it isn't important to single our salt
第3题
______ are examples that manufacturers' meet consumers health demand.
A．Bread and milk
B．The imported food
C．Whole grain cereals and high fiber breads
D．The traditional food
第4题
Not everyone is happy with the "fake fat" food products because______.
A．they do not taste well as the real fat food
B．the "fake fat" cannot be digested at all in human intestines
C．critics argue that the fat-free compound can rob the body of essential vitamins and nutrients and can also cause unpleasant side effects in some people
D．the processing of eliminating fats raise up cost of food manufacturers
第5题
4：For the middlemen, which of the following is NOT true？
A.They refer to truck drivers, meat packers, manufacturers of packages and other food containers, and the owners of stores where food is sold.
B.Their profit is lower than supposed.
C.They stand between the farmers and the people who buy and eat the food.
D.They make the same profit as the farmers.
第6题
For the middlemen, which of the following is NOT true？
A．They refer to truck drivers, meat packers, manufacturers of packages and other food containers, and the owners of stores where food is sold.
B．Their profit is lower than supposed.
C．They stand between the farmers and the people who buy and eat the food.
D．They make the same profit as the farmers.
第7题
阅读材料，回答题。
Health or Profit
Although there is no direct evidence that salt is the cause of high blood pressure ar“hypertension”，there are studies which indicate that reducing salt intake lowers blood pressure．Some scientists are also concerned that excessive use of salt may cause asthma and kidney disease．Therefore most doctors would welcome a decision by food manufacturers to decrease the amount of salt in food．
Many food manufacturers，however，are reluctant to reduce tile amount of salt．Salt is an important flavor enhancer and preservative．British Salt points out that salt is an essential nutrient and regular intake is required to maintain bodily functions．Moreover，according to British Salt，there are greater risk factors in hypertension，such as obesity(肥胖)，lack of exercise，alcohol intake and smokin9．Another reason why food producers are not keen on lowering the amount of salt is probably that they fear that less salt will mean lower sales．Not only
will the sale of processed food containing salt decease but also the sale of soft drinks．
A recent study，published in The Lancet of April l999，proves that if manufacturers cut the salt content of food it will not necessarily affect the taste of the product．Anthony Rodgers and Bruce Neal conducted a study to examine the difference in taste between bread with standard and reduced salt content．Three types of whole—meal bread were prepared，identical in all respects except for salt content．One loaf contained the standard quantity，one loaf l0％reduced and one 20％reduced．Sixty participants，who did not know the salt content were asked to rate the taste on a scale from zero to ten．They also had to guess which loaf contained the standard，10％reduced and 20％reduced quantity．Of the l80 9uesses of salt content，63 were correct，which is not different from what would be expected by chance．
The study by Rodgers and Neal indicates that small reductions in salt content will not necessarily affect sales．If food manufacturers decide to diminish the amount of salt in food，blood pressure of the entire population will shift downwards，which may result in considerable health benefits．One of Britain’s largest supermarkets，Asda，has already decided to decrease the amount of salt in its products．The Asda products will contain up to 25％less salt．
What brought about the demand for reduction of salt for food products？ 查看材料
A.Studies indicate that salt can cause high blood pressure．
B.Scientists think that the reduction of salt will reduce the possibility of asthma and kidney disease．
C.Doctors are sure that there is correlation between salt intake and many diseases．
D.Studies show that the reduced intake of salt may decrease the possibility of high blood pressure．
第8题
Throughout the 1970s, highly processed foods have accounted for the bulk of total advertising. Almost all coupons, electronic advertising, national printed media advertising, consumer premiums (other than trading stamps) as well as most push promotion come from processed and packaged food products. In 1978, breakfast cereals, soft drinks, candy and other desserts, oils and salad dressings, coffee, and prepared foods accounted for only an estimated 20 percent of the consumer food dollar. Yet these items accounted for about one half of all media advertising.
By contrast, highly perishable foods such as unprocessed meats, poultry, fish and eggs, fruits and vegetables, and dairy products accounted for over half of the consumer food-at-home dollar. Yet these products accounted for less than 8 percent of national media advertising in 1.978, and virtually no discount coupons. These products tend to be most heavily advertised by the retail sector in local newspapers, where they account for an estimated 40 percent of retail grocery newspaper ads.
When measured against total food-at-home expenditures, total measured food advertising accounts for between 3 and 3.7 cents out of every dollar spent on food in the nation's grocery stores. A little less than one cent of this amount is accounted for by electronic advertising (mostly
television) while incentives account for 0.6 cents. The printed media accounts for 0.5 cents and about one-third of one cent is comprised of discount coupon redemptions. The estimate for the cost of push promotion ranges from 0.7 to 1.4 cents. This range is necessary because of the difficulty in separating non-promotional aspects of direct selling—transportation, technical, and other related services.
Against this gross consumer cost must be weighed the joint products or services provided by advertising. In the case of electronic advertising, the consumer who views commercial television receives entertainment, while readers of magazines and newspapers receive reduced prices on these publication. The consumer pays directly for some premiums, but also receives nonfood merchandise as an incentive to purchase the product. The "benefits" must, therefore, be subtracted from the gross cost to the consumer to fully assess the net cost of advertising.
Also significant are the impacts of advertising on food demand, nutrition, and competition among food manufacturers. The bulk of manufacturers advertising is concentrated on a small portion of consumer food products. Has advertising changed the consumption of these highly processed products relative to more perishable foods such as meats, produce, and dairy products？ Has the nutritional content of U. S. food consumption been influenced by food advertising？ Has competition among manufacturers and retailers been enhanced or weakened by advertising？ These are important questions and warrant continued research.
The author's attitude towards advertising can be characterized as ______.
A．admiring
B．condemning
C．uncertain
D．inquisitive
第9题
Many blame the farmers who produce the vegetables, fruit, meat, eggs, and cheese mat are stored for sale. According to the U. S. Department of Agriculture, the farmer' s share of the $ 1, 311 spent by the family in 1972 was $ 521. This was thirty-one percent more than the farmer had received in 1959. But farmers claim that this increase was very small compared to the increase in their cost of living. Fanners tend to blame others for the sharp rise in food prices. They particularly blame those who process the farm products after the products leave the farm. These include truck drivers, meat packers, manufacturers of packages and other food containers, and the owners of stores where food is sold. They are among the " middlemen" who stand between the farmer and the people who buy and eat the food. Are middlemen the ones to blame for rising food prices？
Of the $ 1, 311 family food bill in 1972, middlemen received $ 790, which was thirty-three percent more than they had received in 1959. It appears that the middlemen' s profit has increased more than the farmer' s. But some e-conomists claim that the middlemen' s actual profit was very low. According to economists at the First National City Bank, the profit for meat packers and food stores amounted to less than one percent. During the same period all other manufacturers were making a profit of more than five percent. By comparison with other members of the economic system, both farmers and middlemen have profited surprisingly little from the rise in food prices.
Who then is actually responsible for the size of the bill a housewife must pay before she carries the food from the store？ The economists at First National City Bank have an answer to give housewives, but many people will not like it. These economists blame the housewife herself for the jump in food prices. They say that food costs more now because women don't want to spend much time in the kitchen. Women prefer to buy food which has already been prepared before it reaches the market.
What is the main topic of this passage？
A．Food supply.
B．Profit earned by farmers, middlemen, and housewives.
C．Reasons for the food price increase.
D．Economists' attitudes.
第10题
New "fake fat" products appeared on store shelves in the United States recently, but not everyone is happy about it. Makers of the products, which contain a compound called olestra, say food manufacturers can now eliminate fat from certain foods. Critics, however, say the new compound can rob the body of essential vitamins and nutrients(营养物) and can also cause unpleasant side effects in some people. So it's up to consumers to decide whether the new fatfree products taste good enough to keep eating.
Chemists discovered olestra in the late 1960s, when they were searching for a fat that could be digested by infants more easily. Instead of finding the desired fat, the researchers created a fat the can't be digested at all.
Normally, special chemicals in the intestines(肠) "grab" molecules of regular fat and break them down so they can be used by the body. A molecule of regular fat is made up of three molecules of substances called fatty acids.
The fatty acids are absorbed by the intestines and bring with them the essential vitamins A, D, E, and K. When fat molecules are present in the intestines with any of those vitamins, the vitamins attach to the molecules and are carried into the bloodstream.
Olestra, which is made from six to eight molecules of fatty acids, is too large for the intestines to absorb. It just slides through the intestines without being broken down. Manufacturers say it's that ability to slide unchanged through the intestines that makes olestra so valuable as a fat substitute. It provides consumers with the taste of regular fat without any bad effects on the body. But critics say olestra can prevent vitamins A, D, E, and K from being absorbed. It can also prevent the absorption of carotenoids(类胡萝卜素), compounds that may reduce the risk of cancer, heart disease, etc.
Manufacturers are adding vitamins A, D, E, and K as well as carotenoids to their products now. Even so, some nutritionists are still concerned that people might eat unlimited amounts of food made with the fat substitute without worrying about how many calories they are consuming.
Olestra is a substance that makes foods 'fat-free while keeping them delicious.
A．Right
B．Wrong
C．Not mentioned
