專題02 閱讀理解（食物浪費(fèi)） 2023年普通高等學(xué)校招生全國(guó)統(tǒng)一考試（新高考Ⅰ卷）Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out. In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away—from “ugly”（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans. Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world.”If that’s hard to understand, let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time — but for him, it’s more like 12 bones of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road. Such methods seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat,” Curtin says. 24. What does the author want to show by telling the arugula story? A. We pay little attention to food waste.       B. We waste food unintentionally at times. C. We waste more vegetables than meat.       D. We have good reasons for wasting food. 25. What is a consequence of food waste according to the test?A. Moral decline.             B. Environmental harm.C. Energy shortage.           D. Worldwide starvation. 26. What does Curtin’s company do? A. It produces kitchen equipment.        B. It turns rotten arugula into clean fuel. C. It helps local farmers grow fruits       D. It makes meals out of unwanted food. 27. What does Curtin suggest people do? A. Buy only what is needed.           B. Reduce food consumption. C. Go shopping once a week.          D. Eat in restaurants less often. 一、題源刪減Toss Less, Salvage MoreThe arugula tripped me up. Like most of us, I try to be mindful of food that goes to waste. The arugula was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then my husband did. Then friends called with a an impromptu dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad turned to green goop. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out. In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away trashed—from produce left to rot in the fields to “ugly” (but quite edible) vegetables rejected by grocers to massive amounts of uneaten dishes, too big portions thrown scraped into restaurant garbage cans bins. Producing food that no one eats wastes squanders the water, fuel, and other resources used to grow it. That makes food waste an environmental problem issue. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world, after China and the U.S.”If that’s That’s hard to understand get your mind around. So let’s keep it as simple as the arugula that green goop at the back of my refrigerator. Mike Curtin, Jr., sees my arugula story all the time—but for him, it’s more like 12 bones pallets of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which each week recovers about 15,000 pounds of food and turns it into healthy meals. Last year DCCK finds this bounty everywhere. In fiscal year 2014 it recovered more than 807,500 pounds of food by taking donations and, collecting misshapen and blemished produce that, and gleaning at local farms where food otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry dehydrate them for use in meals down the road. Such solutions seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste,” Curtin says, “whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side [dish] you won’t eat.” Curtin says. I certainly can take both of those actions, can’t you?   Thank you for reading National Geographic. 二、母題分析Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out. 主要內(nèi)容及關(guān)鍵詞我們無(wú)意間會(huì)浪費(fèi)食物：goes to waste；unthinkingly bought way too much分析利用連詞把握篇章、段落結(jié)構(gòu)，注重段首段尾句。第一段落首句話“Like most of us, I try to be mindful of food that goes to waste.”我們大多數(shù)人盡量留意浪費(fèi)掉的食物。緊接著就舉芝麻菜的例子。后根據(jù)連詞“but”和“even worse”后的內(nèi)容才是作者重點(diǎn)想表達(dá)的觀念：unthinkingly bought way too much。In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away—from “ugly”（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans. 主要內(nèi)容及關(guān)鍵詞繼續(xù)講述食物浪費(fèi)的現(xiàn)象：go hungry；goes against the moral grain；ugly；uneaten dishes分析全世界有跟多人在忍饑挨餓，食物浪費(fèi)主要集中在餐館、商店；食物浪費(fèi)違背了道德準(zhǔn)則。 Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world.”主要內(nèi)容及關(guān)鍵詞食物浪費(fèi)的影響：wastes the water, fuel, and other resources；environmental problem分析浪費(fèi)水、燃料以及其他的資源；導(dǎo)致環(huán)境問(wèn)題。 If that’s hard to understand, let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time — but for him, it’s more like 12 bones of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road. 主要內(nèi)容及關(guān)鍵詞采取的對(duì)應(yīng)措施：recovers food and turns it into healthy meals；taking donations and collecting blemished produce；wash, cut, and freeze or dry分析回收食物，將其轉(zhuǎn)化為健康食品；接受捐款和收集有瑕疵的農(nóng)產(chǎn)品；清洗、切割、冷凍或干燥這些食物。 Such methods seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat,” Curtin says. 主要內(nèi)容及關(guān)鍵詞號(hào)召及建議：Everyone can play a part in reducing waste；not purchasing more food；asking restaurants to not include the side dish you won’t eat分析每個(gè)人都要為減少浪費(fèi)貢獻(xiàn)自己的力量：少買不必要的食物；讓餐館不要上不吃的配菜。 三、命題規(guī)律Like most of us, I try to be mindful of food that goes to waste. The arugula（芝麻菜）was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out. 24. What does the author want to show by telling the arugula story? A. We pay little attention to food waste.       B. We waste food unintentionally at times. C. We waste more vegetables than meat.       D. We have good reasons for wasting food. 命題規(guī)律及備考建議命題規(guī)律1. 考察段落大意。也就是之前分析的文章主要內(nèi)容和關(guān)鍵詞：我們無(wú)意間會(huì)浪費(fèi)食物：goes to waste；unthinkingly bought way too much2. 正確選項(xiàng)B設(shè)置：段落關(guān)鍵詞的重組和同義轉(zhuǎn)換。goes to waste；unthinkingly bought way too much→waste food unintentionally3. 錯(cuò)誤選項(xiàng)設(shè)置①原文重點(diǎn)詞匯的誤解。原文用“try to be mindful of（盡量注意不浪費(fèi)食物）”，選項(xiàng)用“pay little attention to（幾乎不關(guān)注食物浪費(fèi)）”，二者語(yǔ)義相差甚遠(yuǎn)。②原文語(yǔ)句的錯(cuò)誤解讀。原文用“I stuck the chicken in the freezer. But as days passed, the arugula went bad.（雞肉放進(jìn)冰箱，但是芝麻菜卻壞掉了）”，選項(xiàng)用“waste more vegetables than meat”，這個(gè)并非是作者舉例芝麻菜的用意，具體用意還是要從段落主要內(nèi)容和關(guān)鍵詞來(lái)把握，即無(wú)意識(shí)地浪費(fèi)食物。③原文信息的錯(cuò)誤挖掘。原文用“Then friends called with a dinner invitation.”，選項(xiàng)用“have good reasons for wasting food”。原文用受到朋友的邀請(qǐng)從而浪費(fèi)了食物，想表達(dá)我們并非有意浪費(fèi)食物，但是選項(xiàng)看似深度挖掘，實(shí)則挖掘錯(cuò)了。備考建議答題時(shí)時(shí)刻抓住段落或文章的中心句，圍繞中心句和關(guān)鍵詞來(lái)鎖定答案。如本題，只要鎖定關(guān)鍵詞“goes to waste；unthinkingly bought way too much”，找出它的同義轉(zhuǎn)換即可得出答案。 In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is thrown away—from “ugly”（but quite eatable）vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans. Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world.”25. What is a consequence of food waste according to the test?A. Moral decline.             B. Environmental harm.C. Energy shortage.           D. Worldwide starvation. 命題規(guī)律及備考建議命題規(guī)律1. 考察文章細(xì)節(jié)。食物浪費(fèi)的影響：wastes the water, fuel, and other resources；environmental problem2. 正確選項(xiàng)B設(shè)置：段落關(guān)鍵詞的重組和同義轉(zhuǎn)換。wastes the water, fuel, and other resources；environmental problem→Environmental harm.3. 錯(cuò)誤選項(xiàng)設(shè)置①原文重點(diǎn)詞匯的誤解。原文用“goes against the moral grain（違背道德）”，選項(xiàng)用“Moral decline（道德下降）”，兩者語(yǔ)義相差甚遠(yuǎn)。②原文重點(diǎn)詞匯的誤解。原文用“wastes the water, fuel, and other resources（浪費(fèi)水、燃料以及其他的資源）”，選項(xiàng)用“Energy shortage（資源短缺）”，兩者語(yǔ)義相差甚遠(yuǎn)。③原文信息的錯(cuò)誤挖掘。原文用“nearly 800 million people a year go hungry”，選項(xiàng)用“Worldwide starvation”。原文用8億人挨餓這個(gè)數(shù)據(jù)來(lái)做對(duì)比，告訴讀者浪費(fèi)食物有違道德，而非浪費(fèi)食物的后果。備考建議答題抓住題干關(guān)鍵詞，如本題題干是“consequence”，首先學(xué)生要認(rèn)識(shí)這個(gè)常見的表示因果的詞匯，其次根據(jù)這個(gè)關(guān)鍵詞定位到原文“Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem.”，即可找到和本句話的同義改寫B選項(xiàng)。 If that’s hard to understand, let’s keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time — but for him, it’s more like 12 bones of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807,500 pounds of food by taking donations and collecting blemished（有瑕疵的）produce that otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road. 26. What does Curtin’s company do? A. It produces kitchen equipment.        B. It turns rotten arugula into clean fuel. C. It helps local farmers grow fruits.       D. It makes meals out of unwanted food. 命題規(guī)律及備考建議命題規(guī)律1. 考察段落細(xì)節(jié)。避免食物浪費(fèi)大家都采取的對(duì)應(yīng)措施：recovers food and turns it into healthy meals；taking donations and collecting blemished produce；wash, cut, and freeze or dry，其中措施之一就是Curtin的公司的做法。2. 正確選項(xiàng)D設(shè)置：段落關(guān)鍵詞的重組和同義轉(zhuǎn)換。recovers food and turns it into healthy meals→makes meals out of unwanted food3. 錯(cuò)誤選項(xiàng)設(shè)置①原文信息的錯(cuò)誤推斷。原文用“at the back of my refrigerator”，選項(xiàng)用“produces kitchen equipment”，錯(cuò)誤選項(xiàng)都是原文其他處某個(gè)單詞拼湊以及錯(cuò)誤解讀而來(lái)。②原文信息的東拼西湊。原文用“recovers food and turns it into healthy meals”以及“turns rotten arugula into clean fuel”，選項(xiàng)用“turns rotten arugula into clean fuel”，錯(cuò)誤選項(xiàng)將原文兩處信息刪減重新整合，使語(yǔ)義看似有邏輯卻干擾十足。③原文信息的錯(cuò)誤挖掘。原文用“donated strawberries”以及“Volunteers will wash, cut, and freeze or dry them”，選項(xiàng)用“helps local farmers grow fruits”，此處錯(cuò)誤選項(xiàng)進(jìn)行了一定的推斷，但是也是將原文處信息進(jìn)行錯(cuò)誤的解讀。備考建議答題時(shí)注意抓住題干關(guān)鍵詞，和題干無(wú)關(guān)的原文信息大部分都是干擾項(xiàng)。如本題，只要鎖定題干關(guān)鍵詞“Curtin’s company”，就可以快速定位到原文“recovers food and turns it into healthy meals；taking donations and collecting blemished produce”，再?gòu)倪x項(xiàng)中找出它的同義轉(zhuǎn)換即可得出答案。 Such methods seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won’t eat,” Curtin says. 27. What does Curtin suggest people do? A. Buy only what is needed.           B. Reduce food consumption. C. Go shopping once a week.          D. Eat in restaurants less often. 命題規(guī)律及備考建議命題規(guī)律1. 考察段落細(xì)節(jié)。號(hào)召及建議：Everyone can play a part in reducing waste；not purchasing more food than necessary；asking restaurants to not include the side dish you won’t eat2. 正確選項(xiàng)A設(shè)置：段落關(guān)鍵詞的重組和同義轉(zhuǎn)換。not purchasing more food than necessary→Buy only what is needed3. 錯(cuò)誤選項(xiàng)設(shè)置①原文重點(diǎn)詞匯的誤解。原文用“reducing waste”，選項(xiàng)用“Reduce food consumption”，選項(xiàng)本身就是錯(cuò)誤的觀念，原文講述少買不必要的食物，需要的食物還是要購(gòu)買的，而選項(xiàng)直接就是減少食物消耗，這是曲解原文的語(yǔ)義。②原文語(yǔ)句的錯(cuò)誤解讀。原文用“not purchasing more food than necessary in your weekly shopping”，選項(xiàng)用“Go shopping once a week”，選項(xiàng)對(duì)原文的“weekly shopping”進(jìn)行錯(cuò)誤的解讀。③原文信息的錯(cuò)誤挖掘。原文用“asking restaurants to not include the side dish you won’t eat”，選項(xiàng)用“Eat in restaurants less often”。原文說(shuō)在餐館吃飯，不吃的配菜可以要求不上桌，這樣可以減少食物浪費(fèi)，但是選項(xiàng)直接夸大成少去餐館吃飯，也是過(guò)度解讀原文。備考建議答題時(shí)要準(zhǔn)確理解原文的詞匯、短語(yǔ)以及句子，善于分析長(zhǎng)難句，培養(yǎng)敏銳察覺選項(xiàng)中的過(guò)度夸大表達(dá)的能力。 綜上可知，新高考英語(yǔ)的正確選項(xiàng)都是原關(guān)鍵信息的信息整理和轉(zhuǎn)換，而錯(cuò)誤選項(xiàng)已經(jīng)不是直接摘選原文的某些信息，而是利用原文的某些信息適當(dāng)?shù)乜浯蠡蛘咔馄湟?，這就給學(xué)生造成一定的困擾。所以養(yǎng)成良好的做題方法很重要。 四、外刊賞析Toss Less, Salvage MoreThe arugula tripped me up. Like most of us, I try to be mindful of food that goes to waste. The arugula was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then my husband did. Then friends called with an impromptu dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula turned to green goop. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out. In a world where nearly 800 million people a year go hungry, “food waste goes against the moral grain,” as Elizabeth Royte writes in this month’s cover story. It’s jaw-dropping how much perfectly good food is trashed—from produce left to rot in the fields to “ugly” (but quite edible) vegetables rejected by grocers to massive amounts of uneaten, too big portions scraped into restaurant garbage bins. Producing food that no one eats squanders the water, fuel, and other resources used to grow it. That makes food waste an environmental issue. In fact, Royte writes, “if food waste were a country, it would be the third largest producer of greenhouse gases in the world, after China and the U.S.” That’s hard to get your mind around. So let’s keep it as simple as that green goop at the back of my refrigerator. Mike Curtin, Jr., sees my arugula story all the time—but for him, it’s more like 12 pallets of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which each week recovers about 15,000 pounds of food and turns it into healthy meals. DCCK finds this bounty everywhere. In fiscal year 2014 it recovered more than 807,500 pounds of food by taking donations, collecting misshapen and blemished produce, and gleaning at local farms where food otherwise would have rotted in fields. And the strawberries? Volunteers will wash, cut, and freeze or dehydrate them for use in meals down the road. Such solutions seem obvious, yet so often we just don’t think. “Everyone can play a part in reducing waste,” Curtin says, “whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side [dish] you won’t eat.” I certainly can take both of those actions, can’t you? Thank you for reading National Geographic.

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