Two years after being on the brink of eradication,
polio has spread to at least 10 countries in Asia, Africa
and the Middle East, prompting the World Health
Organization to declare a global public-health emergency.
In Pakistan, the nexus of the new outbreak, rumors
abound that immunization can cause infertility or worse,
and local Taliban groups have obstructed anti-polio
workers. The number of cases in the country rose 60%
last year.
Last year, polio emerged in Syria for the first time
in 15 years; experts blame the ongoing civil war. Other
conflict-torn countries, like the Central African Republic,
are considered to be at risk.
In an-effort to thwart the disease, WHO has
recommended that all residents traveling from Pakistan,
Syria and Cameroon be vaccinated. Whether that’s
enforceable remains to be seen.
The Explainer: How Polio Became a Global Health Crisis. Time, May 19, 2014. p. 8
The word “worse” (l. 6) is the irregular comparative of
No need to sugarcoat it: According to new
guidelines from the World Health Organization (WHO),
only 5% of a person’s total daily calories should come
from added sugar (about 26 g per day for a 2,000-calorie
diet). Their experts made the recommendation after
studying the increasing rates of obesity, tooth decay and
heart disease, all of which are linked to sugar
consumption.
But is it too extreme? In the U.S., the Centers for
Disease Control estimates that a full 13% of U.S. adults’
total caloric intake came from sugar in 2010. The main
culprit isn’t even sweets — it’s processed foods. A
tablespoon of ketchup has 4 g of sugar; a frozen pizza
may contain as much as 26 g. Expecting people to
sacrifice all that “is unrealistic,” says Keri Gans, a
registered dietitian and the author of The Small Change
Diet. “We should focus on what we should be eating and
not what we shouldn’t be.”
To that end, WHO’s original 10% restriction (about
52 g of added sugar per day for a 2,000-calorie diet) may
be “more realistic” in the U.S., according to Francesco
Branca, WHO’s director for nutrition. That would be
slightly more than the amount recommended in the
controversial guidelines the American Heart Association
released in 2009, which suggested from 30 g to 45 g per
day.
In the long run, the onus to reduce sugar
consumption may fall on the food industry. In February,
for example, the U.S. Food and Drug Administration
announced it will revamp nutrition labels to highlight
added sugars (as opposed to sugar that occurs naturally,
as in fruit), making it easier for people to gauge a product’s
healthfulness. And following the attempted “soda ban” in
New York City — which aimed to outlaw sugary beverages
in sizes over 16 oz. (473 ml) — San Francisco and
Berkeley, Calif., are trying to pass a sugary-beverage
tax in an effort to curb the 180,000 deaths worldwide that
are linked to sweetened drinks.
It may not be possible to shift our diets right away,
says Dr. Donald Hensrud, a preventive medicine and
nutrition expert with the Mayo Clinic. But by taking
advantage of food-health initiatives — like the new
labels — and eating more fresh foods, “we can change
our taste preferences” for the better. This is a key factor
45 in nutrition weight loss children.
SIFFERLIN, Alexandra. Sweet Sacrifice. Time. Mar 24, 2014.
The main idea of this text is summarized in alternative
No need to sugarcoat it: According to new
guidelines from the World Health Organization (WHO),
only 5% of a person’s total daily calories should come
from added sugar (about 26 g per day for a 2,000-calorie
diet). Their experts made the recommendation after
studying the increasing rates of obesity, tooth decay and
heart disease, all of which are linked to sugar
consumption.
But is it too extreme? In the U.S., the Centers for
Disease Control estimates that a full 13% of U.S. adults’
total caloric intake came from sugar in 2010. The main
culprit isn’t even sweets — it’s processed foods. A
tablespoon of ketchup has 4 g of sugar; a frozen pizza
may contain as much as 26 g. Expecting people to
sacrifice all that “is unrealistic,” says Keri Gans, a
registered dietitian and the author of The Small Change
Diet. “We should focus on what we should be eating and
not what we shouldn’t be.”
To that end, WHO’s original 10% restriction (about
52 g of added sugar per day for a 2,000-calorie diet) may
be “more realistic” in the U.S., according to Francesco
Branca, WHO’s director for nutrition. That would be
slightly more than the amount recommended in the
controversial guidelines the American Heart Association
released in 2009, which suggested from 30 g to 45 g per
day.
In the long run, the onus to reduce sugar
consumption may fall on the food industry. In February,
for example, the U.S. Food and Drug Administration
announced it will revamp nutrition labels to highlight
added sugars (as opposed to sugar that occurs naturally,
as in fruit), making it easier for people to gauge a product’s
healthfulness. And following the attempted “soda ban” in
New York City — which aimed to outlaw sugary beverages
in sizes over 16 oz. (473 ml) — San Francisco and
Berkeley, Calif., are trying to pass a sugary-beverage
tax in an effort to curb the 180,000 deaths worldwide that
are linked to sweetened drinks.
It may not be possible to shift our diets right away,
says Dr. Donald Hensrud, a preventive medicine and
nutrition expert with the Mayo Clinic. But by taking
advantage of food-health initiatives — like the new
labels — and eating more fresh foods, “we can change
our taste preferences” for the better. This is a key factor
45 in nutrition weight loss children.
SIFFERLIN, Alexandra. Sweet Sacrifice. Time. Mar 24, 2014.
Fill in the parentheses with T (True) or F (False). It’s stated in the text:
( ) Sugar can be a great threat to people’s health.
( ) Sugar consumption has greatly contributed to increasing the obesity epidemic.
( ) More and more people nowadays are consuming sugar in recommended moderate amounts.
( ) It’s kind of easy for consumers to determine the amount of added sugar in foods.
The correct sequence, from top to bottom, is
No need to sugarcoat it: According to new
guidelines from the World Health Organization (WHO),
only 5% of a person’s total daily calories should come
from added sugar (about 26 g per day for a 2,000-calorie
diet). Their experts made the recommendation after
studying the increasing rates of obesity, tooth decay and
heart disease, all of which are linked to sugar
consumption.
But is it too extreme? In the U.S., the Centers for
Disease Control estimates that a full 13% of U.S. adults’
total caloric intake came from sugar in 2010. The main
culprit isn’t even sweets — it’s processed foods. A
tablespoon of ketchup has 4 g of sugar; a frozen pizza
may contain as much as 26 g. Expecting people to
sacrifice all that “is unrealistic,” says Keri Gans, a
registered dietitian and the author of The Small Change
Diet. “We should focus on what we should be eating and
not what we shouldn’t be.”
To that end, WHO’s original 10% restriction (about
52 g of added sugar per day for a 2,000-calorie diet) may
be “more realistic” in the U.S., according to Francesco
Branca, WHO’s director for nutrition. That would be
slightly more than the amount recommended in the
controversial guidelines the American Heart Association
released in 2009, which suggested from 30 g to 45 g per
day.
In the long run, the onus to reduce sugar
consumption may fall on the food industry. In February,
for example, the U.S. Food and Drug Administration
announced it will revamp nutrition labels to highlight
added sugars (as opposed to sugar that occurs naturally,
as in fruit), making it easier for people to gauge a product’s
healthfulness. And following the attempted “soda ban” in
New York City — which aimed to outlaw sugary beverages
in sizes over 16 oz. (473 ml) — San Francisco and
Berkeley, Calif., are trying to pass a sugary-beverage
tax in an effort to curb the 180,000 deaths worldwide that
are linked to sweetened drinks.
It may not be possible to shift our diets right away,
says Dr. Donald Hensrud, a preventive medicine and
nutrition expert with the Mayo Clinic. But by taking
advantage of food-health initiatives — like the new
labels — and eating more fresh foods, “we can change
our taste preferences” for the better. This is a key factor
45 in nutrition weight loss children.
SIFFERLIN, Alexandra. Sweet Sacrifice. Time. Mar 24, 2014.
The text says that most of the sugar we consume comes from
No need to sugarcoat it: According to new
guidelines from the World Health Organization (WHO),
only 5% of a person’s total daily calories should come
from added sugar (about 26 g per day for a 2,000-calorie
diet). Their experts made the recommendation after
studying the increasing rates of obesity, tooth decay and
heart disease, all of which are linked to sugar
consumption.
But is it too extreme? In the U.S., the Centers for
Disease Control estimates that a full 13% of U.S. adults’
total caloric intake came from sugar in 2010. The main
culprit isn’t even sweets — it’s processed foods. A
tablespoon of ketchup has 4 g of sugar; a frozen pizza
may contain as much as 26 g. Expecting people to
sacrifice all that “is unrealistic,” says Keri Gans, a
registered dietitian and the author of The Small Change
Diet. “We should focus on what we should be eating and
not what we shouldn’t be.”
To that end, WHO’s original 10% restriction (about
52 g of added sugar per day for a 2,000-calorie diet) may
be “more realistic” in the U.S., according to Francesco
Branca, WHO’s director for nutrition. That would be
slightly more than the amount recommended in the
controversial guidelines the American Heart Association
released in 2009, which suggested from 30 g to 45 g per
day.
In the long run, the onus to reduce sugar
consumption may fall on the food industry. In February,
for example, the U.S. Food and Drug Administration
announced it will revamp nutrition labels to highlight
added sugars (as opposed to sugar that occurs naturally,
as in fruit), making it easier for people to gauge a product’s
healthfulness. And following the attempted “soda ban” in
New York City — which aimed to outlaw sugary beverages
in sizes over 16 oz. (473 ml) — San Francisco and
Berkeley, Calif., are trying to pass a sugary-beverage
tax in an effort to curb the 180,000 deaths worldwide that
are linked to sweetened drinks.
It may not be possible to shift our diets right away,
says Dr. Donald Hensrud, a preventive medicine and
nutrition expert with the Mayo Clinic. But by taking
advantage of food-health initiatives — like the new
labels — and eating more fresh foods, “we can change
our taste preferences” for the better. This is a key factor
45 in nutrition weight loss children.
SIFFERLIN, Alexandra. Sweet Sacrifice. Time. Mar 24, 2014.
According to WHO’s present recommendations, Americans should have __________ grams of added sugar per day.
The alternative that completes this blank correctly is
No need to sugarcoat it: According to new
guidelines from the World Health Organization (WHO),
only 5% of a person’s total daily calories should come
from added sugar (about 26 g per day for a 2,000-calorie
diet). Their experts made the recommendation after
studying the increasing rates of obesity, tooth decay and
heart disease, all of which are linked to sugar
consumption.
But is it too extreme? In the U.S., the Centers for
Disease Control estimates that a full 13% of U.S. adults’
total caloric intake came from sugar in 2010. The main
culprit isn’t even sweets — it’s processed foods. A
tablespoon of ketchup has 4 g of sugar; a frozen pizza
may contain as much as 26 g. Expecting people to
sacrifice all that “is unrealistic,” says Keri Gans, a
registered dietitian and the author of The Small Change
Diet. “We should focus on what we should be eating and
not what we shouldn’t be.”
To that end, WHO’s original 10% restriction (about
52 g of added sugar per day for a 2,000-calorie diet) may
be “more realistic” in the U.S., according to Francesco
Branca, WHO’s director for nutrition. That would be
slightly more than the amount recommended in the
controversial guidelines the American Heart Association
released in 2009, which suggested from 30 g to 45 g per
day.
In the long run, the onus to reduce sugar
consumption may fall on the food industry. In February,
for example, the U.S. Food and Drug Administration
announced it will revamp nutrition labels to highlight
added sugars (as opposed to sugar that occurs naturally,
as in fruit), making it easier for people to gauge a product’s
healthfulness. And following the attempted “soda ban” in
New York City — which aimed to outlaw sugary beverages
in sizes over 16 oz. (473 ml) — San Francisco and
Berkeley, Calif., are trying to pass a sugary-beverage
tax in an effort to curb the 180,000 deaths worldwide that
are linked to sweetened drinks.
It may not be possible to shift our diets right away,
says Dr. Donald Hensrud, a preventive medicine and
nutrition expert with the Mayo Clinic. But by taking
advantage of food-health initiatives — like the new
labels — and eating more fresh foods, “we can change
our taste preferences” for the better. This is a key factor
45 in nutrition weight loss children.
SIFFERLIN, Alexandra. Sweet Sacrifice. Time. Mar 24, 2014.
As far as diets are concerned, Keri Gans, author of “The Small Change Diet”,