2016 年 12 月大学英语四级考试真题（第 2 套）

The ocean is heating up. That's the conclusion of a new study that finds that

Earth's oceans now __26__ heat at twice the rate they did 18 years ago.

Around half of

ocean heat intake since 1865 has taken place since 1997, researchers report online in

Nature Climate Change.

Warming waters are known to __27__ to coral bleaching(珊瑚白化) and they take

up more space than cooler waters, raising sea __28__ . While the top of

the ocean is

studied, its depths are more difficult to __29__ The researchers gathered

150 years of

ocean temperature data in order to get better __30__ of heat absorption

from surface to

seabed. They gathered together temperature readings collected by everything from a

19th century __31__ of British naval ships to modern automated ocean

probes. The

extensive data sources, __32__ with computer simulations (计算机模拟), created

a

timeline of ocean temperature changes, including cooling from volcanic outbreaks

and warming from fossil fuel __33__ .

About __35__ percent of the heat taken in by the oceans during the industrial era now

residents at a __34__ of more than 700 meters, the researchers found. They

say they're

__35__ whether the deep-sea warming canceled out warming at the sea's

surface.

"Sugar, alcohol and tobacco," economist Adam Smith once wrote, "are

commodities which are nowhere necessaries of life, which have become objects of

almost universal consumption, and which are, therefore, extremely popular subjects of

taxation."

Two and a half centuries on, most countries impose some sort of tax on alcohol

and tobacco. With surging obesity levels putting increasing strain on public health

systems, governments around the world have begun to toy with the idea of taxing

sugar as well.

Whether such taxes work is a matter of debate. A preliminary review of Mexico's

taxation found a fall in purchases of taxed drinks as well as a rise in sales if untaxed

and healthier drinks. By contrast, a Danish tax on foods high in fats was abandoned a

year after its introduction, amid claims that consumers were avoiding it by crossing

the border to Germany to satisfy their desire for cheaper, fattier fare.

The food industry has, in general, been firmly opposed to such direct

government action. Nonetheless, the renewed focus on waistlines means that industry

groups are under pressure to demonstrate their products are healthy as well as tasty.

Over the past three decades, the industry has made some efforts to improve the

quality of its offerings. For example, some drink manufactures have cut the amount of

sugar in their beverages.

Many of the reductions over the past 30 years have been achieved either by

reducing the amount of sugar, salt or fat in a product, or by finding an alternative

ingredient. More recently, however,

some companies have been investing money in a more ambitious undertaking:

learning how to adjust the fundamental make-up of the food they sell. For example,

having salt on the outside, but none on the inside, reduces the salt content without

changing the taste.

While reformulating recipes (配方) is one way to improve public health, it should

be part of a multi-sided approach. The key is to remember that there is not just one

solution. To deal with obesity, a mixture of approaches-including reformulation,

taxation and adjusting portion sizes-will be needed. There is no silver bullet.

You may have heard some of the fashion industry horror stories: models eating

tissues or cotton balls to hold off hunger, and models collapsing from hunger-induced

heart attacks just seconds after they step off the runway.

Excessively skinny models have been a point of controversy for decades, and

two researchers say a model's body mass should be a workspace health and safety

issue. In an editorial released Monday in the American Journal of Public Health,

Katherine Record and Bryn Austin made their case for government regulation of the

fashion industry.

The average international runway model has a body mass index (BMI) under

16-low enough to indicate starvation by the World Health Organization's standard.

And Record and Austin are worried not just about the models themselves, but about

the vast number of girls and women their images influence.

"Especially girls and teens", says Record. "Seventy percent of girls aged 10 to 18

report that they define perfect body image based on what they see in magazines."

That's especially worrying, she says, given that anorexia (厌食症) results in more

deaths than does any other mental illness, according to the National Institute of

Mental Health.

It's commonly known that certain diseases are linked with occupations like lung

disease in coal miners. Professional fashion models are particularly vulnerable to

eating disorders resulting from occupational demands to maintain extreme thinness.

Record's suggestion is to prohibit agents from hiring models with a BMI below

18.

In April, France passed a law setting lower limits for a model's weight. Agents

and fashion houses who hire models with BMI under 18 could pay $82,000 in fines

and spend up to 6 months in jail. Regulating the fashion industry in the United States

won't be easy, Record says. But with the new rules in France, U.S. support could

make a difference. "A designer can't survive without participating in Paris Fashion

Week", she says, adding, "Our argument is that the same would be true of New York

Fashion Week."