This fall, students at the University of Massachusetts found a new menu at their dining commons: the “diet for a cooler planet” menu. This meant herb-roasted lamb, raised with a carbon-friendly approach. It included sweet potatoes that had been picked from a local farm’s field post-harvest. The options were plant-heavy, locally grown, and involved little to no packaging.
“We wanted to let students participate in climate action by making choices about their food,” says Kathy Wicks, sustainability director for UMass Dining. The university is not alone in this effort. Increasingly, American consumers and institutions are thinking about how their food choices factor into climate change. For many, small choices at the grocery store, dining hall, and restaurant can feel more accessible than big-ticket options like buying a fuel-efficient car or installing home solar panels.
Small changes in dietary habits may make a big difference. Climate activists often target fossil fuels and transportation systems, but studies point to the food system as a significant contributor to global warming. According to Project Drawdown, a research organization that evaluates climate solutions, the way food is grown, transported, and consumed accounts for about a quarter of the world’s greenhouse gas emissions. Beef is a regular target. “If, on average, Americans cut a quarter pound of beef per week from their diet, it’s like taking 10million cars off the road a year,” says Sujatha Bergen, director of health campaigns for the Natural Resources Defense Council. Food waste ranks third among climate solutions. While much waste occurs before consumers are involved—food left on the field or “chucked” because it does not fit appearance standards, Americans also throw out a lot of food they have purchased: about $1, 600 worth a year per family of four.
“People are beginning to understand that their food choices make a big impact on climate,” says Megan Larmer, director of regional food at the Glynwood Center for Regional Food and Farming in New York. But, she cautions substantial change will need to come from the wholefood system.
【小题1】What is the purpose of the new menu at the University of Massachusetts?A.To market the cold dishes. | B.To reduce the cost of packaging. |
C.To popularize the plant-heavy diet. | D.To promote low carbon awareness. |
A.Food is a decisive factor for climate change. |
B.Food choices matter much to global warming. |
C.Universities are working together in climate action. |
D.Fuel-efficient cars are not affordable for consumers. |
A.Fossil fuels are contributors to global warming. |
B.Global warming are directly correlated with transportation. |
C.Dietary habits can have a great influence on climate change. |
D.Dietary habits have no effect on global warming. |
A.It has great influence on carbon reduction. |
B.It is popular among millions of car drivers. |
C.It has a close relationship with gas emission. |
D.It plays a significant role in American’s diet. |
A.Food System Reform: A Successful Trial |
B.Global Warming: An Approaching Danger |
C.Carbon Emission: A Killer, or Healer? |
D.Low Carbon Diet: A Craze, or More? |
A Simple Trick to Resist Junk Food
You’re tired and hungry. Then you catch something delicious, probably fried and almost certainly fattening. It is fried chicken!
Have you ever noticed that whatever appetizing treat catches your nose’s attention tends to be most appealing just after you first smell it? What will happen if you’re standing in line after a couple of minutes?
The results of a series of experiments show that extended exposure of more than two minutes to junk food smell leads to lower purchases of unhealthy foods compared with healthy smell.
So next time you’re feeling you don’t have the willpower to resist that French fries, it might be as simple as sitting there and smelling all that sweetness for just a minute or two.
A.But wait a minute before you order. |
B.It’s a response that has been researched. |
C.Get the satisfaction with none of the junk food. |
D.It isn’t quite as irresistible as it was just moments ago. |
E.However, it’s not the same case with smell of healthy food. |
F.The brain doesn’t necessarily tell apart a pleasurable smell or taste. |
G.It’s the same as actually eating it because your desire to eat it is satisfied. |
Although most diets vary according to what foods you can eat, they all follow the same principle of restriction to lose weight—you need to eat less. The now-trendy diet of intuitive eating is, in a sense, an anti-diet: followers are encouraged to base what they eat on how they feel, not on prescribed limits or calorie counts.
The concept was first proposed in the mid-90s by registered dietitians Elyse Resch and Evelyn Tribole, who wrote Intuitive Eating. The first step is to reject the idea that you need to be on a diet to be healthy. You’re encouraged to also give yourself “permission” to eat all foods, to reject the idea of “good” and “bad” foods and to accept your natural body shape. Finally, you help make your body healthier by adding exercise, finding better ways than food to relieve your emotions and slowly shifting to more nutritious food choices.
One of the biggest misunderstandings around intuitive eating is that nutrition goes out the window. Curiously, researches shows that in a traditional diet, caloric restriction is usually followed by a binge(放纵), where the body’s primary drive to make sure it gets enough calories is more important than any desires for nutrition or moderation(自我节制), which leads to disordered eating patterns. However, because intuitive eating allows all foods on the table, practitioners can make small, slow changes that ultimately are more long-lasting-toward eating more nutritionally.
There isn’t strong research to back up claims that intuitive eating helps with losing weight or eating more-nutritious food. However, in Keller’s experience, a registered dietitian in Calgary, intuitive eating can help with overall weight maintenance. In addition, intuitive eaters do gain a healthier attitude toward food, compared to traditional dieters. Keller says, “When people decide to diet, what they actually want is to feel comfortable and confident and healthy in their own body. People have to be ready to overcome their constant desire to lose weight and control their body, and to realize that changing how they look on the outside isn’t going to change those things on the inside. ”
【小题1】What do we know about intuitive eating?A.It helps followers to lose weight by eating less. |
B.It prohibits followers from eating what they like. |
C.It encourages eaters to be on a diet to be healthy. |
D.It advises eaters to be healthier by exercising more. |
A.Exports. | B.Disappears. |
C.Destroys. | D.Distributes. |
A.Favorable. | B.Intolerant. |
C.Doubtful. | D.Unclear. |
A.Does intuitive eating beat a conventional diet? |
B.How does intuitive eating work? |
C.Will intuitive eating help lose more weight? |
D.Should we bother to lose weight? |
The Diet Zone: A Dangerous Place
Diet Coke, diet Pepsi, diet pills, no-fat diet, vegetable diet… We are surrounded by the word “diet” everywhere we look and listen. We have so easily been attracted by the promise and potential of diet products that we have stopped thinking about what diet products are doing to us.
Diet products significantly weaken us psychologically. On one level, we are not allowing our brain to admit that our weight problems lie not in actually losing the weight, but in controlling the consumption of fatty, high-calorie, unhealthy foods. Diet products allow us to jump over the thinking stage and go straight for the scale (秤) instead.
A.It’s believed diet products contribute to losing weight. |
B.Chemicals that go into diet products are potentially dangerous. |
C.We all know the danger of diet products, but it’s hard to resist them. |
D.The danger of diet products lies also in the physical harm they cause. |
E.We are paying for products that harm us psychologically and physically. |
F.Losing weight lies in the power of minds, not in the power of chemicals. |
G.All we have to do is to swallow or recognize the word “diet” in food labels. |
组卷网是一个信息分享及获取的平台,不能确保所有知识产权权属清晰,如您发现相关试题侵犯您的合法权益,请联系组卷网