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(2021·山东烟台高三诊断性测试)
One in five children starting primary school in the UK are overweight. By the time they leave school, that figure will rise to one in three. The chance of them being overweight in adulthood, which brings a range of associated health risks, is high, at 50%-75%.
The root cause of diet-related fatness is no secret: an energy imbalance between the quantity of food being consumed and the level of physical activity being conducted. Addressing this imbalance needs to be, in part, a review of our diet. More fresh ingredients(材料) especially fruit and vegetables, less processed foods and fewer additives(添加剂) are all important factors in building a balanced diet.
The Department of Health has recognised that a collective approach, rather than just individual behaviour change, is a successful way of achieving this. Universal adjustments like a blanket decrease in sugar content influence the way we eat through the choices available to us.
Applying this approach to school kitchens makes sense. They have an important role to play in maintaining healthy diets. Offering a school menu packed with fresh ingredients and without artificial additives makes a direct and effective impact on what children eat at school.
It’s an area the Soil Association consistently works to handle through its Food for Life programme—working with schools to transform food culture, improve food education and encourage lasting changes to the way schools think about food. It works. In Food for Life schools, pupils are a third less likely to eat no fruit or vegetables than those in the control schools.
One way for schools to get involved is a Food for Life Served Here award, which means at least 75% of dishes are prepared on site using fresh ingredients. It encourages local seasonal produce and requires a commitment to environmentally friendly produce. At its heart, the award is designed to support health and enhance food understanding.
Over 50% of English primary schools have such an award, already, serving around 1.7 million meals each day to over 10,000 schools and it’s a figure we’ll see grow.
1.What does the underlined word “Addressing” in paragraph 2 mean?
A.Tackling. B.Ignoring.
C.Maintaining. D.Postponing.
2.Which approach will work for students to build a balanced diet?
A.Stopping them eating alone in schools.
B.Getting them aware of the harm of fatness.
C.Ensuring healthy recipes on school menus.
D.Increasing the availability and flavour of food.
3.What can we say about the Food for Life programme?
A.It’s a heavy load on schools.
B.It’s complicated to operate.
C.It’s a temporary project.
D.It’s a fruitful attempt.
4.Which type of food may the Food for Life Served Here award promote?
A.Sugary snacks.
B.First-class sausages.
C.High-quality imported beef.
D.Freshly picked organic beans.
