首页
外语
计算机
考研
公务员
职业资格
财经
工程
司法
医学
专升本
自考
实用职业技能
登录
外语
Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor h
Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor h
admin
2016-12-08
103
问题
Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the etiology is complex and multifactorial, the immediate causes are recognized as feeding at less than adequate levels for child growth and development, and recurrent infections, including diarrhoea, resulting mainly from ingestion of contaminated foods. As a result, many young children, particularly between six months to two years of age, experience weight loss and impaired growth and development.
Two such answers have arisen. Firstly, cereal fermentation is used for reducing the risk of contamination under the existing inappropriate conditions for food preparation and storage in many households. Secondly, a tiny amount of sprouted grains flour is used in preparation of weaning foods as a magic way to lessen the viscosity without decreasing energy density.
A method to eliminate pathogenic bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The antimicrobial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.
What are the underlying mechanisms by which fermentation processes help to prevent or reduce contamination? A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhoea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation(Dialogue on Diarrhoea, 1990). The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.
Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented: addition of yeast, or mix-ing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.
Questions 71—75
Complete the summary with words from the passage, changing the form where necessary, with only one word for each blank.
Malnutrition and the resulting impaired growth and development in children of weaning age in developing countries results not only from【R1】______food intake but also from infections caused by contaminated food. Studies have addressed the problem of inadequate intake by using sprouted grains in food preparation. Contamination has been tackled with【R2】______. Both of these methods are, or were, used traditionally and are practical and inexpensive.
Fermented foods have higher【R3】______, and also have antimicrobial qualities. This means that contamination is decreased and that their【R4】______life is increased. Fermentation occurs when【R5】______is left to stand, occasionally with simple additives.
【R5】
选项
答案
dough
解析
(文中最后一段提到The cereal flour is mixed with water to form a dough which is left to befermented…,“面粉加水做成面团,然后就让它开始发酵……”。)
转载请注明原文地址:https://www.kaotiyun.com/show/xmNK777K
本试题收录于:
C类竞赛(非英语专业本科)题库大学生英语竞赛(NECCS)分类
0
C类竞赛(非英语专业本科)
大学生英语竞赛(NECCS)
相关试题推荐
BeingwithSeamusHeaneywaslikebeingwithtwopeopleatonce.Ontheonehand,hewasnoble,statesmanlike,slightlyformidab
Sheobviouslyhadno________ofdiscouragingtheindividualgrowthandself-respectofthestudents.
Brightcolorsstiruparangeoffeelings.Forexample,thecolorredcancausepeopletofeelexcited.Infact,redcanev
MAGICINGREDIENTSFoodstylistRuthMacDonaldtellsussomeofthe"secrets"ofherprofession.1.Peoplealwaysaskme;"W
Please______otherpeopleintheaudienceanddon’ttalkduringtheshow.
Overseasassignmentsarebecomingincreasinglyimportanttoadvancementwithinexecutiveranks.Theexecutivestationedinanoth
—Sodoyouhaveacoursecalled"teamwork"?—It’snotatimetabledsubject,butit’sanapproachthatwetrytoincludeint
Toanswerthisyouhavetoworkoutacode.Ontheleftaresomeshapesandthecodesthatgowiththem.Youmustdecidehowthe
In2003,MattHarding,avideogamedesignerworkinginAustralia,decidedtoleavehisjobandtravelaroundSoutheastAsiawi
Tom:Myteamplayedaseriesofgames.Mike:______Tom:Wewonthefirsttwogames,butlostthelastthree.
随机试题
案例背景:精益机械加工厂成立于20世纪60年代初。从建厂开始直到20世纪80年代中期,该厂一直实行等级工资制度。具体说来,就是对管理人员和工程技术人员实行职务等级工资制度,而对工人则实行工人等级工资制度。在长期实践中人们发现,等级工资制度不利于贯
下面不是组织设计的原则的是()
在下列项目中,与“管理费用”属于同一类会计科目的是()。
美国的包装是指采用适当的材料、容器,施于一定的技术,使其能将产品安全到达目的地。()
自然人都具有民事行为能力。()
某年11月,海云路派出所辖区某百货员工上访讨薪。当年8月,社区民警就在工作中得知该百货经营状况不佳,有倒闭的可能,民警便将此信息积极上报同时实时关注,并提前做足了疏导工作及稳控预案,避免了事态扩大,未造成任何不良影响。这主要体现了信息分析的(
Themaintopicofthepassageis"researchanddevelopment".Thelecturerwantstotellushowtheinterrelationshipofscience,
Therearemanywaysinwhichthephenomenaoflanguageandcultureareintimatelyrelated.Allphenomenaareuniquetohumansan
WhenReginaBuenaventurawalksontothestage,alleyesareonherviolin.Inthefifthrow,JosephNagyvarycloseshiseyesand
A、Theywerefrightenedanddistressed.B、Theyswamawaywhenthespeakerwasturnedon.C、Theyswamcloserto"examine"thespea
最新回复
(
0
)