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  3. To some it’s a dream job — eating delicious meals for free and then writing about them. But for some food critics, their eyes ar

To some it’s a dream job — eating delicious meals for free and then writing about them. But for some food critics, their eyes ar

admin2012-06-20  42
问题     To some it’s a dream job — eating delicious meals for free and then writing about them. But for some food critics, their eyes aren’t the only thing that gets wide with yet another feast.
    Karen Fernau, a food writer for The Arizona Republic, said when she first started her job she began to gain weight. "I always looked forward to lunch before this job, then all of a sudden lunch was all day every day," she says. Nine years later, keeping her weight steady and her health intact is a daily battle. If she knows she will be going to a tasting at a bakery or eating a four-course meal, she usually eats fruit or salads throughout the day. Now she is always keeping track of what’s in the food she eats and she says most people don’t even look at or consider it. At one tasting session alone, she says, upward of 1,000 calories is often added to her day. That’s about half of the recommended total calories per day for the average adult.
    But even though she’s devised a special eating method, Fernau says sticking to it is a daily battle. And food editors, writers and critics across the country couldn’t agree more. "When I’m at home or not eating for work, it’s healthy food to the extreme," says Phil Vettel, who’s been a restaurant critic for the Chicago Tribune for 19 years.
    Vettel, who eats dinner at four restaurants each week, says unlike most professions, he doesn’t have the luxury of choice. "If I’m going out to eat, I can’t choose the healthiest thing on the menu, I have to eat what they’re bringing me." While Vettel exercises when he can, Joe Yonan, a food editor at The Washington Post, has intensified his exercise habits since he started the job two years ago. Yonan says he realized early on that he was gaining weight and promptly hired a personal trainer to meet with three times a week, on top of his aerobic (增氧健身法的) training three to five times a week.
    Still, it’s a struggle that many Americans might envy. After all, it’s one thing to get your calories from lobster (龙虾) tails or a delicate chocolate souffle (蛋奶酥) and quite another to get them from sodas and fast-food burgers.
What is Karen Fernau always watching for in the food?
选项 A、The cooking skills.
B、The quantity of calories.
C、The nutrition balance.
D、The eating method.
答案B
解析 第二段倒数第三句话说，她(指Karen Fernau)总是注意(always keeping track of)她要吃的食物中包含什么东西，而多数人根本不关心它。后面两句具体解释了她关注的到底是什么：品尝一道菜，通常就会增加超过1,000卡的热量，那是一个成年人一般情况下每日所需热量的一半。题干中的always watching for对应原文中的always keeping track of，故答案为[B]“卡路里的多少”。注意本题不能选[A]“烹饪技巧”，因为本题不是在泛泛地谈美食家的工作，而是在具体地问Fernau所关心的问题。做题时一定要注意把握关键词，找准题目出处。
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