Directions:
Below is a
summary of some of the main points of the passage. Read the summary and then
select the best word or phrase from the box below according to the passage. You
should decide on the best choice and mark the corresponding letter on the ANSWER
SHEET with a single line through the center.
|
A |
porridge |
H |
storage life |
|
B |
malnutrition |
I |
sprouted grains |
|
C |
fermentation |
J |
inadequate food intake |
|
D |
new technology |
K |
acidity |
|
E |
contaminated food |
L |
unfermented food |
|
F |
diarrhoeal germs |
M |
weaning |
|
G |
traditional food |
N |
dough | Malnutrition
and the resulting impaired growth and development in children of weaning age in
developing countries results not only from (18) but also from
infections caused by contaminated food. Studies have addressed the problem of
inadequate intake by using sprouted grains in food preparation. Contamination
has been tackled with (19) . Both of these methods are, or
were, used traditionally and are practical and inexpensive.
Fermented foods have higher (20) and also have
anti-microbial qualities. This means that contamination is decreased and that
their (21) is increased. Fermentation occurs when
(22) is left to stand, occasionally with simple additives. There
is, however, a trend away from this (23) to commercial
products. |