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2021-22学年度第19期总第768期(2版)

Putting food on students’ plates (P2)

 

I. Read the text and answer the following questions.

1. What’s the aim of the nutrition improvement plan?

__________________________________________

__________________________________________

 

2. How many schools has the plan covered?

__________________________________________

__________________________________________

 

3. What did the evaluation report of the nutrition improvement plan find?

__________________________________________

__________________________________________

 

4. How does Danjiang Middle School avoid food waste?

__________________________________________

__________________________________________

 

II. Find the following expressions in the text.

1. 由......组成              ____________

2. 多亏，由于             ____________

3. 接受义务教育               ____________

4. 得益于                               ____________

5. 与......相比              ____________

6. 充分利用                       ____________

 

 

III. Fill in the blanks with the proper form of the given words.

1. There has already been a definite _______ (improve).

2. It is always important to choose _______ (nutrition) foods.  

3. All private universities _______ (subsidy) by the government.

4. We've still got to carry out an _______ (evaluate) of the results.

5. This tool can be used in a _______ (various) of ways

 

参考答案：

I.

1. It aims to ensure young people in the countryside receiving compulsory education can also enjoy daily nutritious lunches at school.  

2. The program has covered more than 130,000 primary and middle schools in rural areas in 1,732 counties in 28 provincial-level regions across China.

3. The report found that in China’s rural areas, 15-year-old males were an average of 10 cm taller and females of the same age were 8 cm taller in 2020 compared to in 2012.

4. By serving the school lunches in the form of a buffet.

II.

1. be made up of

2. thanks to

3. receive compulsory education

4. benefit from

5. compared to

6. make full use of

III.

1. improvement 2. nutritious 3. are subsidized 4. evaluation 5. variety

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