卫生类单选集考试卷模拟考_试题

1、姓名：_ 班级：_ 学号：_-密-封 -线- 卫生类单选集考试卷模拟考_试题考试时间：120分钟 考试总分：100分题号一二三四五总分分数遵守考场纪律，维护知识尊严，杜绝违纪行为，确保考试结果公正。1、*html*food? ?the u. s. food supply is the most varied and abundant in the world. americans spend a smaller share of their disposable income on food than citizens of any other country and choose from

2、an average of 50,000 different food products on a typical outing to the supermarket. in 1994, the fowl supply provided an estimated 3,800 calories per person per day, enough to supply every american with more than one and a half times their average daily energy needs. given this abundance, few of th

3、e nations resources have traditionally been devoted to measuring or reducing food waste.? ?in recent years, growing concern about hunger, resource conservation, and the environmental and economic costs associated with food waste have raised public awareness of food loss. this in turn has accelerated

4、 public and private efforts to make better use of available, food supplies by recovering safe and nutritious food that would otherwise be wasted.? ?of course, not all food that is lost is suitable for consumption. some losses like the condemnation of diseased animals at the slaughtering house (屠宰场),

5、 or the discard of rotten fruit from the produce shelf at the supermarket are necessary to ensure the safetyand health of the u. s. food supply. such foods are not recoverable for human use.? ?likewise, plate fragments are appropriately discarded at eating establishments out of health considerations

6、. in addition, not all food that is lost is economically recoverable. food recovery efforts are often limited by financial restraints that make it difficult to match recovered food with potential recipients.? ?nevertheless, large quantities of healthy, edible food are lost at every stage of the mark

7、eting system. example of such losses include meats, bread, and other foods prepared by a restaurant or hotel but never served and the discard of defected or over-ripe .produce, which maybe difficult to sell out for some reasons, but are otherwise nutritious and safe.the problem in america that the a

8、uthor is talking about in this passage is large amounts of food are lost in american. （ ）a.rightb.wrongc.not mentioned2、*html*food? ?the u. s. food supply is the most varied and abundant in the world. americans spend a smaller share of their disposable income on food than citizens of any other count

9、ry and choose from an average of 50,000 different food products on a typical outing to the supermarket. in 1994, the fowl supply provided an estimated 3,800 calories per person per day, enough to supply every american with more than one and a half times their average daily energy needs. given this a

10、bundance, few of the nations resources have traditionally been devoted to measuring or reducing food waste.? ?in recent years, growing concern about hunger, resource conservation, and the environmental and economic costs associated with food waste have raised public awareness of food loss. this in t

11、urn has accelerated public and private efforts to make better use of available, food supplies by recovering safe and nutritious food that would otherwise be wasted.? ?of course, not all food that is lost is suitable for consumption. some losses like the condemnation of diseased animals at the slaugh

12、tering house (屠宰场), or the discard of rotten fruit from the produce shelf at the supermarket are necessary to ensure the safetyand health of the u. s. food supply. such foods are not recoverable for human use.? ?likewise, plate fragments are appropriately discarded at eating establishments out of he

13、alth considerations. in addition, not all food that is lost is economically recoverable. food recovery efforts are often limited by financial restraints that make it difficult to match recovered food with potential recipients.? ?nevertheless, large quantities of healthy, edible food are lost at ever

14、y stage of the marketing system. example of such losses include meats, bread, and other foods prepared by a restaurant or hotel but never served and the discard of defected or over-ripe .produce, which maybe difficult to sell out for some reasons, but are otherwise nutritious and safe.the authors at

15、titude towards the condemnation of diseased animals is reasonable. （ ）a.rightb.wrongc.not mentioned3、*html*food? ?the u. s. food supply is the most varied and abundant in the world. americans spend a smaller share of their disposable income on food than citizens of any other country and choose from

16、an average of 50,000 different food products on a typical outing to the supermarket. in 1994, the fowl supply provided an estimated 3,800 calories per person per day, enough to supply every american with more than one and a half times their average daily energy needs. given this abundance, few of th

17、e nations resources have traditionally been devoted to measuring or reducing food waste.? ?in recent years, growing concern about hunger, resource conservation, and the environmental and economic costs associated with food waste have raised public awareness of food loss. this in turn has accelerated

18、 public and private efforts to make better use of available, food supplies by recovering safe and nutritious food that would otherwise be wasted.? ?of course, not all food that is lost is suitable for consumption. some losses like the condemnation of diseased animals at the slaughtering house (屠宰场),

19、 or the discard of rotten fruit from the produce shelf at the supermarket are necessary to ensure the safetyand health of the u. s. food supply. such foods are not recoverable for human use.? ?likewise, plate fragments are appropriately discarded at eating establishments out of health considerations

20、. in addition, not all food that is lost is economically recoverable. food recovery efforts are often limited by financial restraints that make it difficult to match recovered food with potential recipients.? ?nevertheless, large quantities of healthy, edible food are lost at every stage of the mark

21、eting system. example of such losses include meats, bread, and other foods prepared by a restaurant or hotel but never served and the discard of defected or over-ripe .produce, which maybe difficult to sell out for some reasons, but are otherwise nutritious and safe.it is implied in para 4 that many

22、 food recovery efforts are too cheap to be practical. （ ）a.rightb.wrongc.not mentioned4、*html*food? ?the u. s. food supply is the most varied and abundant in the world. americans spend a smaller share of their disposable income on food than citizens of any other country and choose from an average of

23、 50,000 different food products on a typical outing to the supermarket. in 1994, the fowl supply provided an estimated 3,800 calories per person per day, enough to supply every american with more than one and a half times their average daily energy needs. given this abundance, few of the nations res

24、ources have traditionally been devoted to measuring or reducing food waste.? ?in recent years, growing concern about hunger, resource conservation, and the environmental and economic costs associated with food waste have raised public awareness of food loss. this in turn has accelerated public and p

25、rivate efforts to make better use of available, food supplies by recovering safe and nutritious food that would otherwise be wasted.? ?of course, not all food that is lost is suitable for consumption. some losses like the condemnation of diseased animals at the slaughtering house (屠宰场), or the disca

26、rd of rotten fruit from the produce shelf at the supermarket are necessary to ensure the safetyand health of the u. s. food supply. such foods are not recoverable for human use.? ?likewise, plate fragments are appropriately discarded at eating establishments out of health considerations. in addition

27、, not all food that is lost is economically recoverable. food recovery efforts are often limited by financial restraints that make it difficult to match recovered food with potential recipients.? ?nevertheless, large quantities of healthy, edible food are lost at every stage of the marketing system.

28、 example of such losses include meats, bread, and other foods prepared by a restaurant or hotel but never served and the discard of defected or over-ripe .produce, which maybe difficult to sell out for some reasons, but are otherwise nutritious and safe.the american food industry can produce enough

29、products for its entire people. （ ）a.rightb.wrongc.not mentioned5、*html*food? ?the u. s. food supply is the most varied and abundant in the world. americans spend a smaller share of their disposable income on food than citizens of any other country and choose from an average of 50,000 different food

30、 products on a typical outing to the supermarket. in 1994, the fowl supply provided an estimated 3,800 calories per person per day, enough to supply every american with more than one and a half times their average daily energy needs. given this abundance, few of the nations resources have traditiona

31、lly been devoted to measuring or reducing food waste.? ?in recent years, growing concern about hunger, resource conservation, and the environmental and economic costs associated with food waste have raised public awareness of food loss. this in turn has accelerated public and private efforts to make

32、 better use of available, food supplies by recovering safe and nutritious food that would otherwise be wasted.? ?of course, not all food that is lost is suitable for consumption. some losses like the condemnation of diseased animals at the slaughtering house (屠宰场), or the discard of rotten fruit fro

33、m the produce shelf at the supermarket are necessary to ensure the safetyand health of the u. s. food supply. such foods are not recoverable for human use.? ?likewise, plate fragments are appropriately discarded at eating establishments out of health considerations. in addition, not all food that is

34、 lost is economically recoverable. food recovery efforts are often limited by financial restraints that make it difficult to match recovered food with potential recipients.? ?nevertheless, large quantities of healthy, edible food are lost at every stage of the marketing system. example of such losse

35、s include meats, bread, and other foods prepared by a restaurant or hotel but never served and the discard of defected or over-ripe .produce, which maybe difficult to sell out for some reasons, but are otherwise nutritious and safe.discarding over-ripe produce is necessary for restaurants. （ ）a.righ

36、tb.wrongc.not mentioned6、*html*food? ?the u. s. food supply is the most varied and abundant in the world. americans spend a smaller share of their disposable income on food than citizens of any other country and choose from an average of 50,000 different food products on a typical outing to the supe

37、rmarket. in 1994, the fowl supply provided an estimated 3,800 calories per person per day, enough to supply every american with more than one and a half times their average daily energy needs. given this abundance, few of the nations resources have traditionally been devoted to measuring or reducing

38、 food waste.? ?in recent years, growing concern about hunger, resource conservation, and the environmental and economic costs associated with food waste have raised public awareness of food loss. this in turn has accelerated public and private efforts to make better use of available, food supplies b

39、y recovering safe and nutritious food that would otherwise be wasted.? ?of course, not all food that is lost is suitable for consumption. some losses like the condemnation of diseased animals at the slaughtering house (屠宰场), or the discard of rotten fruit from the produce shelf at the supermarket ar

40、e necessary to ensure the safetyand health of the u. s. food supply. such foods are not recoverable for human use.? ?likewise, plate fragments are appropriately discarded at eating establishments out of health considerations. in addition, not all food that is lost is economically recoverable. food r

41、ecovery efforts are often limited by financial restraints that make it difficult to match recovered food with potential recipients.? ?nevertheless, large quantities of healthy, edible food are lost at every stage of the marketing system. example of such losses include meats, bread, and other foods p

42、repared by a restaurant or hotel but never served and the discard of defected or over-ripe .produce, which maybe difficult to sell out for some reasons, but are otherwise nutritious and safe.people start to pay more attention to food waste. （ ）a.rightb.wrongc.not mentioned7、*html*food? ?the u. s. fo

43、od supply is the most varied and abundant in the world. americans spend a smaller share of their disposable income on food than citizens of any other country and choose from an average of 50,000 different food products on a typical outing to the supermarket. in 1994, the fowl supply provided an estimated 3,800 calories per person per day, enough to supply every american with more than one and a half times their average daily energy needs. given this abundance, few of the nations resources have traditionally been devoted to measuring or reducing food waste.? ?in recent years, gro