第四部分：閱讀理解(第31~45題，每題3分，共45分)
下面有3篇短文，每篇短文后有5道題，每題后面有4個選項。請仔細(xì)閱讀短文并根據(jù)短文回答其后面的問題，從4個選項中選擇1個最佳答案涂在答題卡相應(yīng)的位置上。
第一篇 Calling for Safe Celebrations
Last Fourth of July，Pete，a 14-year-old boy，was enjoying the lit-up skies and loud booms from the fireworks (煙花)being set off in his neighborhood. Suddenly，the evening took a terrible turn. A bottle rocket shot into his eye，immediately causing him terrible pain His family rushed him to the emergency room for treatment. As a result of the injury，Pete developed glaucoma (青光眼)and cataracts (白內(nèi)障)。 Today，Pete has permanent vision loss in his injured eye because of his bottle rocket injury.
June is Fireworks Eye Safety Awareness Month，and through its EyeSmart campaign the American Academy of Ophthalmology (眼科學(xué))wants to remind consumers to leave fireworks to professionals (專業(yè)人員)。 “There is nothing worse than a Fourth of July celebration ruined by someone being hit in the eye with a bottle rocket，” said Dr John C. Hagan，clinical correspondent for the Academy and an ophthalmologist at Discover Vision Centers in Kansas City. “A safe celebration means letting trained professionals handle fireworks while you enjoy the show.”
According to the U.S. Consumer Product Safety Commission，more than 9，000 fireworks-related injuries happen each year. Of these，nearly-half are head-related injuries，with nearly 30 percent of these injuries to the eye. One-fourth of fireworks eye injuries result in permanent vision loss or blindness. Children are the most common victims of firework abuse (傷害)，with those fifteen years old or younger accounting for 50 percent of fireworks eye injuries in the United States. Dr Hagan estimates that his practice sees more than 30 injuries each year from fireworks.
Even fireworks that many people consider safe represent a threat to the eyes. For children under the age of five，apparently harmless sparklers (花炮)account for one-third of all fireworks injuries. Sparklers can burn at nearly 2，000 degrees Fahrenheit (華氏)。
31 What happened to Pete last Fourth of July?
A He was burned in a house fire.
B He was hurt in a fight.
C He was caught in a heavy rain.
D He was hit in the eye
32 The American Academy of Ophthalmology calls on consumers to
A stop celebrating the Fourth of July
B celebrate the Fourth of July with fireworks.
C set off fireworks together with trained professionals.
D leave fireworks to professionals in their celebrations.
33 How many fireworks eye injuries occur in the US each year?
A About 9000.
B About 4500.
C About 1350.
D About 30.
34 Fireworks eye injuries can lead to all of the following EXCEPT
A blindness.
B hand-related injuries.
C permanent vision loss.
D glaucoma and cataracts.
35 Which is NOT true of sparklers?
A They are harmless to very young children.
B They are considered safe by many people.
C They are a threat to the eyes.
D They can burn at very high degrees Fahrenheit
第二篇 Stop Eating Too Much
“Clean your plate!” and “Be a member of the clean—plate club!” Just about every kid in the US has heard this from a parent or grandparent。Often，it's accompanied by an appeal：“Just think about those starving orphans(孤兒)in Africa T”Sure，we should be grateful for。every bite of food.Unfortunately, many people in the US take too many bites.Instead of staying“clean the.plate”，perhaps we should save some food for tomorrow.
According to news reports，US restaurants are partly to blame for the growing bellies(肚子).A waiter puts a plate of food in front of each customer，with two to four times the amount recommended by the government，according to a USA Today story.Americans traditionally associate quantity with value and most restaurants try to give them that.They prefer to have customers complain about too much food rather than too little.
Barbara Rolls，a nutrition(營養(yǎng))professor at Pennsylvania State University, told USA Today that restaurant portion sizes began to grow in the 1 970s，the same time that the American waistline(腰圍)began to expand.
Health experts have tried to get many restaurants to serve smaller portions. Now，apparently，some customers are cal¨n白for‘this“too.The restaurant industry trade magazine QSR reported last month that 57 percent of more than 4，000 people surveyed believed restaurants served portions that were too large;23 percent had no opinion;20percent disagreed.But a closer look at the survey indicates that many Americans who can’t afford fine dining still prefer large portions.Seventy percent of those earning at least $1 50，000 per year prefer smaller portions;but only 45 percent of those earning less than$25，000 want smaller.
It's not that working class Americans don’t want to eat healthy.It's just that，after long hours at low—paying jobs，getting less on their plate hardly seems like a good deal.They live from paycheck(薪金支票)to paycheck，happy to save a little money for next year’s Christmas presents.
36. Parents in the United States tend to ask their children
A. to save food for tomorrow.
B. to wash the dishes
C. not to eat too much.
D. not to waste food.
37. Why do American restaurants serve large portions?
A Because Americans have big bellies.
B Because Americans associate quantity with value。
C Because Americans are good eaters.
D Because Americans are too weak.
38. What happened in the 1970s?
A The US government called on its people to reduce their weight.
B Health experts persuaded restaurants to serve smaller portions.
C The American waistline started to expand.
D The United States produced more grain than needed.
39. What does the survey indicate?
A Twenty percent of Americans want smaller portions.
B Many low-income Americans want large portions.
C Fifty--seven percent of Americans want large portions.
D Forty--five percent of Americans want smaller portions.
40. Which of the following is NOT true 0f working class Americans?
A. They work long hours.http://ks.med126.com
B. They live from paycheck to paycheck.
C. They want to save money for presents.
D. They don’t want to be healthy eaters.
第三篇 How to Be a Successful Businessperson
Have you ever wondered why some people are successful in business and others are not? Here's a story about one successful businessperson. He started out washing dishes and today he owns 168 restaurants.
Zubair -Kazi was born in Bhatkal, a small town in southwest India. His dream was to be an airplane pilot, and when he was 16 years old, he learned to fly a small plane.
At the age of 23 and with just a little money in his pocket, Mr. Kazi moved to the United States. He hoped to get a job in the airplane industry in California. Instead, he ended up working for a company that rented cars.
While Mr. Kazi was working at the car rental(祖賃的) company, he frequently ate at a nearby KFC restaurant. To save money on food, he decided to get a job with KFC. For two months, he worked as a cook's assistant. His job was to clean the kitchen and help the cook. "I didn't like it," Mr. Kazi says, "but I always did the best I could."
One day, Mr. Kazi's two co-workers failed to come to work. That day, Mr. Kazi did the work of all three people in the kitchen. This really impressed the owners of the restaurant.
A few months later, the owners needed a manager for a new restaurant. They gave the job to Mr. Kazi. He worked hard as the manager and soon the restaurant was making a profit.
A few years later, Mr. Kazi heard about a restaurant that was losing money. The restaurant was dirty inside and the food was terrible. Mr. Kazi borrowed money from a bank and bought the restaurant. For the first six months, Mr. Kazi worked in the restaurant from 8 a.m. t0 10 p.m., seven days a week. He and his wife cleaned up the restaurant, remodeled the front of the building, and improved the cooking. They also tried hard to please the customers. lf someone had to wait more than ten minutes for their food, Mrs. Kazi gave them a free soda. Before long the restaurant was making a profit.
A year later, Mr. Kazi sold his restaurant for a profit. With the money he earned, he bought three more restaurants that were losing money. Again,' he cleaned them up, improved the food, and retrained the employees. Before long these restaurants were making a profit, too.
Today Mr. Kazi owns 168 restaurants, but he isn't planning to stop there. He's looking for more poorly managed restaurants to buy. "I love it when I go to buy a restaurant and find it's a mess," Mr. Kazi says. "The only way it can go is up."
31. When Mr. Kazi was young, his dream was to
A sell cars
B own a restaurant
C be an airplane pilot
D become a good cook
32. Mr. Kazi decided work with KFC to
A learn how to cook
B save money for a car
C save money on food
D learn how to run a restaurant
33. Mr. Kazi became the manager of a new restaurant because
A his co-workers praised him
B he was a good cook
C he knew how to run a restaurant
D he worked very hard
34. To save a failing restaurant, Mr. Kazi did all the following things, EXCEPT
A advertize for it
B clean it up
C improve the food
D retrain the employees
35. In the last paragraph, “It’s a mess” means
A it’s small
B it’s dirty
C it’s profitable
D it’s cheap
