Questões de Inglês

 

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.

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 main idea of this text is summarized in alternative

The Checkup

HEALTH NEWS EXAMINED

 

Headline says: “Vampire Mice Hold the Key to

Eternal Youth”

Science says: When researchers injected the

blood of young mice into old mice, compounds in the

5 borrowed blood helped rejuvenate old tissue, effectively

reversing aging. While exciting, this doesn’t mean a

Benjamin Button future is upon us. More research is

needed.

Headline says: “Nail Salon Dryers Can Cause Skin

10 Cancer”

Science says: UV lamps vary wildly in the amount

of radiation they emit, but a study of 16 nail salons

estimates that as few as 24 sessions under some lamps

could trigger cancer-causing DNA damage. Air-dry,

15 anyone?

Headline says: “You Don’t Need Daily Aspirin to

Prevent Heart Attacks”

Science says: Evidence is lacking to support a

daily dose for people who don’t have heart disease or

20 haven’t had a stroke, the FDA said, and it comes with

risks. Daily aspirin can help prevent a heart-attack

recurrence, though.

 

THE Checkup. Time, May 19, 2014, p.

The third piece of news says that daily aspirin therapy

 

needed for muscle and nerve activity. Salt (sodium

chloride) is the main source of sodium in the UK diet,

5 but the majority of us eat much more salt than we need.

Eating too much salt over time is linked with high-blood

pressure, which can lead to serious problems such as

heart disease or stroke.

On average, adults in the UK eat about 8.1g of salt

10 (3.2g sodium) a day. This may not sound like much, but

to reduce the risk of high blood pressure, it is

recommended that adults should not be eating more than

6g of salt (2.4g sodium) a day.

Salt intakes should be much lower than this for

15 babies and children. Babies under 12 months old should

have less than 1g of salt a day. The daily recommended

maximum amount of salt children should eat depends

on their age:

1 to 3 years – 2g of salt a day (0.8g sodium)

20 4 to 6 years – 3g of salt a day (1.2g sodium)

7 to 10 years – 5g of salt a day (2g sodium)

11 years and over – 6g of salt a day (2.4g sodium)

As salt is often a ‘hidden’ ingredient in many foods,

it can sometimes be difficult to work out how much you

25 are eating. Some foods, such as crisps, olives, cheese

and bacon, taste obviously salty but other foods can

contribute a lot of salt to our diet without us realizing.

The salt we add during cooking and at the table

makes up only a small amount of salt in our diets. Around

30 75% of the salt we eat comes from ready-made and

processed foods, such as bread, breakfast cereals, soups

and baked beans. Even sweet things, such as biscuits,

can have salt added to them.

To keep track of your salt intake, get into the habit

35 of reading the nutritional information on food labels, where

you will find the salt content for a 100g serving. Try to eat

those foods that are high in salt less often or in smaller

amounts. As a rough guide:

a high amount of salt is more than 1.5g per 100g

40 a low amount of salt is 0.3g per 100g

Effervescent vitamin supplements or effervescent

painkillers can contain up to 1g of salt per tablet. Consider

changing to a non-effervescent tablet, particularly if you

have been advised to watch or reduce your salt intake.

45 Talk to your GP about alternatives if you have been

prescribed these medicines.

 

HOW much salt is good for me?. Disponível em: <www.nhs.uk/chq/pages/1138.aspx?CategoryID=51>. Acesso em: 12 out. 2015.

The only question to which there’s no answer in the text is

 

needed for muscle and nerve activity. Salt (sodium

chloride) is the main source of sodium in the UK diet,

5 but the majority of us eat much more salt than we need.

Eating too much salt over time is linked with high-blood

pressure, which can lead to serious problems such as

heart disease or stroke.

On average, adults in the UK eat about 8.1g of salt

10 (3.2g sodium) a day. This may not sound like much, but

to reduce the risk of high blood pressure, it is

recommended that adults should not be eating more than

6g of salt (2.4g sodium) a day.

Salt intakes should be much lower than this for

15 babies and children. Babies under 12 months old should

have less than 1g of salt a day. The daily recommended

maximum amount of salt children should eat depends

on their age:

1 to 3 years – 2g of salt a day (0.8g sodium)

20 4 to 6 years – 3g of salt a day (1.2g sodium)

7 to 10 years – 5g of salt a day (2g sodium)

11 years and over – 6g of salt a day (2.4g sodium)

As salt is often a ‘hidden’ ingredient in many foods,

it can sometimes be difficult to work out how much you

25 are eating. Some foods, such as crisps, olives, cheese

and bacon, taste obviously salty but other foods can

contribute a lot of salt to our diet without us realizing.

The salt we add during cooking and at the table

makes up only a small amount of salt in our diets. Around

30 75% of the salt we eat comes from ready-made and

processed foods, such as bread, breakfast cereals, soups

and baked beans. Even sweet things, such as biscuits,

can have salt added to them.

To keep track of your salt intake, get into the habit

35 of reading the nutritional information on food labels, where

you will find the salt content for a 100g serving. Try to eat

those foods that are high in salt less often or in smaller

amounts. As a rough guide:

a high amount of salt is more than 1.5g per 100g

40 a low amount of salt is 0.3g per 100g

Effervescent vitamin supplements or effervescent

painkillers can contain up to 1g of salt per tablet. Consider

changing to a non-effervescent tablet, particularly if you

have been advised to watch or reduce your salt intake.

45 Talk to your GP about alternatives if you have been

prescribed these medicines.

 

HOW much salt is good for me?. Disponível em: <www.nhs.uk/chq/pages/1138.aspx?CategoryID=51>. Acesso em: 12 out. 2015.

Among the pieces of advice to help people monitor their salt intake, the only one not mentioned in the text is that we should