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The home office holds the view that
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We can infer from Para. 2 that Jamier Oliver thinks
From paragraph 4 we can infer that
Part A
Directions: Read the following four texts. Answer the questions below each text by choosing A, B, C or D. (40 points)
A cramped public-school test kitchen might seem an unlikely outpost for a food revolution. But Collazo, executive chef for the New York City public schools, and scores of others across the country—celebrity chefs and lunch ladies, district superintendents and politicians—say they're determined to improve what kids eat in school. Nearly everyone agrees something must be done. Most school cafeterias are staffed by poorly trained, badly equipped workers who churn out 4.8 billion hot lunches a year. Often the meals, produced for about $1 each, consist of breaded meat patties, French fries and overcooked vegetables. So the kids buy muffins, cookies and ice cream instead—or they feast on fast food from McDonald's, Pizza Hut and Taco Bell, which is available in more than half the schools in the nation. Vending machines packed with sodas and candy line the hall ways. "We're killing our kids" with the food we serve, says Texas Education Commissioner Susan Combs.
As rates of childhood obesity and diabetes skyrocket, public-health officials say schools need to change the way kids eat. It won't be easy. Some kids and their parents don't know better. Home cooking is becoming a forgotten art. And fast-food companies now spend $3 billion a year on television ads aimed at children. Along with reading and writing, schools need to teach kids what to eat to stay healthy, says culinary innovator Alice Waters, who is introducing gardening and fresh produce to 16 schools in California. It's a golden opportunity, she says, "to affect the way children eat for the rest of their lives." Last year star English chef Jamie Oliver took over a school cafeteria in a working-class suburb of London. A documentary about his work shamed the British government into spending $500 million to revamp the nation's school-food program. Oliver says it's the United States' turn now. "If you can put a man on the moon," he says, "you can give kids the food they need to make them lighter, fitter and live longer."
Changing school food will take money. Many schools administrators are hooked on the easy cash up to $75,000 annually—that soda and candy vending machines can bring in. Three years ago Gary Hirshberg of Concord, N.H., was appalled when his 13-year-old son described his daytime meal—pizza, chocolate milk and a package of Skittles. "I wasn't aware Skittles was a food group," says Hirshberg, CEO of Stonyfield Farm, a yogurt company. So he devised a vending machine that stocks healthy snacks: yogurt smoothies, fruit leathers and whole-wheat pretzels. So far 41 schools in California, Illinois and Washington are using his machines—and a thousand more have requested them. Hirshberg says, "schools have to make good food a priority."
Some states are trying. California, New York and Texas have passed new laws that limit junk food sold on school grounds. Districts in California, New Mexico and Washington have begun buying produce from local farms. The soda and candy in the vending machines have been replaced by juice and beef jerky. "It's not perfect," says Jannison. But it's a cause worth fighting for, Even if she has to battle one chip at a time.
From paragraph 1, we learn that
From Paragraph 3, we can learn that
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