Despite many public health campaigns to highlight various problems with sugary drinks, we drink them a lot. But, not everyone consumes them. Two new studies shed light on the fact that some of us easily fall victim to the harms of sugary drinks than others.

Though sugary drinks are everywhere, some people find them harder to resist and the first study, conducted by professor Joshua McGreen at Flinders University, sought to understand why. For the research, 128 young adults of 17 to 25 completed a computer test evaluating their attitudes about soft drinks, measured against their soft drink consumption. The study showed that the more unconscious positive judgments individuals had of soft drink advertising, the more soft drink they consumed. It also found that a lack of inhibitory control, which is the cognitive process that allows us to control our desires — say, to buy a nice-tasting soft drink even though we know it’s unhealthy — was also a factor in increased consumption.

A second study provides clues about who is more easily influenced by the marketing strategies. The study found that soft drink companies, like Coca-Cola and PepsiCo, have multi-billion-dollar advertising and marketing budgets aimed to “create, maintain and increase consumer demand around benefits related to happiness, social status etc.” These campaigns are “increasingly being directed at disadvantaged groups”, including children and adolescents generally.

Soft drinks, even “zero-sugar” ones, are typically high in calories, but of little nutritional benefit. Placing a tax on sweet drinks may be one strategy to reduce people’s consumption. McGreen also suggests that people develop strong self-control of soft drink consumption. It’s something he wants to research further.

There are many ways of food preservation including cooking, salting, canning, chilling and freezing, and food additives. Cooking, the oldest of the food preservation methods, not only kills bacteria but makes some nutrients more digestible.【小题1】.

Salting is another way of preserving foods.【小题2】. But the downside is that these foods are very high in sodium. Sodium nitrate, a form of salt used to preserve bacon and ham, when overheated, will combine with the amino acids in protein and produce cancer-causing substances.

In the 1790s, the French government offered a prize for a food preservation method that could be used to a large, constantly moving army. Nicolas Appert, a French cook, worked out a method for heating foods sealed in glass bottles. The method still used today is called canning.【小题3】. By the time of the American Civil War, canning was the major method of food preservation. Modern improvements have made canning an inexpensive and popular method of food preservation.

【小题4】, which use low temperatures to prevent microbial growth and kill some microbes. The colder the food is kept, the slower the growth of microbes. Freezing protects nearly all of a food’s nutrients and flavor. But as soon as the frozen food is warmed, the food must be used quickly to avoid spoilage.

Food additives are used to maintain freshness and extend shelf life of packaged foods. Many people think additives are mysterious chemicals that may have unwanted side effects.【小题5】,such as sugar, salt, vitamin C, and vitamin E.

In today's Ireland, it seems hard to imagine the grim(令人沮丧的) days of the 19^th century when so many of the population starved, or that, in those days, many poor people had no clue how to prepare any food other than boil a potato. 【小题1】

Tourism has made a vast difference to the standards of cooking in Ireland. Until recently there was hardly any tradition of eating out in many districts, except perhaps on very few occasions at a local hotel. Patterns of diet were old-styled, based firmly on 'meat and two vegetables' (somewhat overcooked), potatoes (of course) and large quantities of dairy produce. 【小题2】 Tourist demands for predictable, inexpensive fast-food are met, as everywhere, with hamburgers and pizzas - a better bet being fish and chips. But more sophisticated tastes have introduced whole foods and vegetarian restaurants (almost unheard of before), and a vast number of new restaurants, often French in style, have opened in the main tourist centres. Food 'events' such as Kinsale's Gourmet festival or Galway's Oyster Festival attract large numbers of visitors and reflect the new interest in food.

Whatever Irish cooking lacks in finesse（精细）, it nearly always makes up for in plenty, and ingredients(成分) are of a high quality. 【小题3】. One of its great specialities is soda bread. It is made with buttermilk and is served fresh and warm with every meal. Recently there has been a return to simple Irish foods such as stews（炖菜）and potato dishes.

【小题4】A 'traditional Irish breakfast' is a plateful of bacon and eggs with soda and potato breads. Accommodation rates are nearly always quoted(报价) with a full breakfast included. 【小题5】