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2012年職稱英語衛(wèi)生A真題閱讀理解為教材新增文章，以下是原文：

Some People Do Not Taste Salt Like Others

Low-salt foods may be harder for some people to like than others，according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors inf1uence some of the difference in the levels of salt we like to eat.

Those conclusions are important because recent ，well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others，pointed out John Hayes，assistant professor of food science ，who was lead investigator on the study.

Diets high in salt can increase the risk of high blood pressure and stroke. That is why public health experts and food companies are working together on ways to help consumers lower salt intake through foods that are enjoyable to eat. This study increases understanding of salt preference and consumption.

The research involved 87carefully screened participants who sampled salty foods such as soup and chips，on multiple occasions ，spread out over weeks. Test subjects were 45 men and 42 women ，reportedly healthy ，ranging in age from 20 to 40 years. The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes. They rated the intensity of taste on a commonly used scientific scale，ranging from barely detectable to strongest sensation of any kind.

"Most of us like the taste of salt. However，some individuals eat more salt ，both because they like the taste of saltiness more ，and also because it is needed to block other unpleasant tastes in food. "said Hayes. "Supertasters，people who experience tastes more intensely ，consume more salt than do nontasters. Snack foods have saltiness as their primary flavor ，and at least for these foods， more is better ，so the supertasters seem to like them more. "

However ，supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese ，Hayes noted. "For example ，cheese is a wonderful blend of dairy flavors from fermented milk ，but also bitter tastes from ripening that are blocked by salt ," he said. "A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced."

Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee ，showing that individuals differ in their ability to taste certain chemicals. As a result ，Hayes explained ，we know that a wide range in taste acuity exists ，and this variation is as normal as variations in eye and hair color.

"Some people ，called supertasters，describe bitter compounds as being extremely bitter ，while others ，called nontasters，find these same bitter compounds to be tasteless or only weakly bitter. "he said. "Response to bitter compounds is one of many ways to identify biological differences in food preference because supertasting is not limited to bitterness. "

詞匯:

publicize v. 引起公眾對…的注 意;(用廣告)宣傳

dietary adj. 飲食的;規(guī)定食物的

ferment v. (使)發(fā)酵

geneticist n. 遺傳學(xué)家

acuity n. 敏銳;尖銳

注釋:

1. Penn State College of Agricultural Sciences: 即 Penn State University-College of Agricultural Sciences 賓州州立大學(xué)農(nóng)學(xué)院。Penn 是 Pennsylvania 的縮寫，是美國賓夕法尼亞州州名。賓州州立大學(xué)建于1855年，在全國共有 24 個(gè)分校。在句中，Penn State College of Agricultural Sciences 用作定語，修飾 food scientist。

2. well-publicized efforts to reduce the salt content in food:有關(guān)減少食物含鹽量的大力宣傳的做法.

3. left many people struggling to accept fare that simply does not taste as good to them as it does to others:使得許多人努力去接受適合其他人而不適合他們口味的食物。fare 相當(dāng)于 food。

4. lead investigator:研發(fā)項(xiàng)目負(fù)責(zé)人

5. … carefully screened participants who sampled salty foods as soup and chips，on multiple occasion ，spread out over weeks:……經(jīng)過仔細(xì)篩選的實(shí)驗(yàn)參與者，他們在幾周內(nèi)的不同時(shí)間 里品嘗加了鹽的食物，如湯和薯?xiàng)l。

6. too pronounced:此處 pronounced 為形容詞，意為 very noticeable ，conspicuous(明顯的，顯著的)。

7. supertasting： 超重味感

練習(xí):

1. In paragraph 2 ，John Hayes points out that

A it is good to health to eat food without salt.

B many people reject low-salt food completely.

C many people accept low-salt tasteless food reluctantly

D food with reduced salt tastes better.

2. The fourth paragraph describes briefly

A. how to select subjects and what to do in the research.

B. how to identify supertasters and nontasters.

C. why to limit the number of subjects to 87 persons.

D. why to select more male subjects than female ones.

3. The article argues that supertasters

A like the taste of saltiness to block sweet tastes in food.

B like snack foods as saltiness is their primary flavor.

C consume less salt because they don't like intensive tastes.

D like to share salty cheese with nontasters.

4. Which of the following applies to supertasters in terms of bitter taste?

A They like bitterness in foods as well as saltiness.

B They like high-salt cheese as it has intense bitter taste.

C They prefer high-salt cheese，which tastes less bitter.

D They prefer high-salt cheese as it is good to health.

5. What message do the last two paragraphs carry?

A. Taste acuity is genetically determined.

B. Taste acuity is developed over time after birth.

C Taste acuity is related to one's eye and hair color.

D Taste acuity is still a mysterious subject in science.

答案與題解:

1. C 根據(jù)短文的第二段內(nèi)容，很多人因?yàn)槭澄镏械暮}量降低，所以必須做出很大努力 ( struggling) 去適應(yīng)，而低鹽食物對于他們來說，口味很不好(fare that simply does not taste… good to them) 。選項(xiàng)C有 accept reluctantly (勉強(qiáng)接受)表達(dá)了這層意思，所以是正確的選擇。A 、B 、D 三個(gè)選項(xiàng)均是錯(cuò)誤的。

2. A 第四段介紹了科學(xué)家是如何設(shè)計(jì)這項(xiàng)研究的，它包含了研究對象的人數(shù)、性別、人選條件、咸度味感分級(jí)表等。選項(xiàng) A 概括了這方面的內(nèi)容，所以是答案。而選項(xiàng) B 、C、D 所述內(nèi) 容均不符合該段的意思。

3. B 短文的第五段提供了答案。supertaster 在這里的意思是:口味重的人，在本文中，nontaster是其反義詞，即，口味清談的人。該段告訴我們，口味重的人消耗更多的鹽;因?yàn)榭觳褪称返闹饕兜谰褪窍涛?，而且咸度越高，口味越好，所以口味重的人對快餐較為偏愛。選項(xiàng)B表達(dá)了上述內(nèi)容，所以是答案。

4. C 短文第六段提供了答案。該段告訴我們，奶醋發(fā)酵會(huì)產(chǎn)生苦味，supertasters 不喜歡苦味，而高含鹽量可以蓋住奶酷里的苦睞，這是他們偏愛高鹽奶酷的原因。所以，只有C是正確選擇。

5. A文章第七段中，Hayes引用了75年前一位遺傳學(xué)專家的實(shí)驗(yàn)。從這項(xiàng)實(shí)驗(yàn)中，Hayes 得出的結(jié)論是，Taste acuity( 味覺敏度)上的差異與他們頭發(fā)和眼睛的顏色上的差異是同一類現(xiàn)象，也就是說，都是與生俱來的。第八段又說，這是一種 biological difference (生物差異)，所以 A 是答案。B 說味覺敏'度是后天形成的，顯然與作者的結(jié)論相左。C 說味覺敏度的差異與頭發(fā)和眼睛的顏色上的差異有關(guān)，顯然是錯(cuò)誤的。D 的內(nèi)容在最后兩段都沒有提到，所以不會(huì)是答案。

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（責(zé)任編輯：vstara）

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