题目内容
Hypertension is the medical term for persistent and sustained high blood pressure. It is one of the most (51) forms of heart disease. An understanding of blood pressure in (52) , healthy individuals is necessary in order to understand hypertension.Blood pressure is simply the force (53) against the walls of the body’s arteries (血管) as blood flows through. The force, produced primarily by the pumping (54) of the heart, is essential for the (55) of the blood and its life-supporting nutrients(营养) to all parts of the body. Every time the heart (56) , called a systole, blood pressure increases. When the heart relaxes (57) beats(diastole), the pressure decreases. The normal systolic pressure of a person at vest is between 100 to 140, and the normal diastole is 60 to 90. Blood-pressure readings are expressed by both (58) , with the systolic over the diastolic: for example, 140/90.As these ranges suggest, there is a wide (59) of blood pressure for healthy people. Also, blood pressure (60) for healthy people during different times of the day and under different. (61) . It is lower when an individual is asleep than when he is excited or exerting himself physically. Therefore, a single blood-pressure reading above 140/90 does not (62) abnormality. When the pressure is continuously (63) , a person is considered to be suffering from hypertension.Hypertension is a stealthy(隐秘的) problem: a physician can discover it easily enough, but not a patient. (64) elevations, for example, may produce headaches, dizziness, fatigue, and weakness. But the patient is not likely to (65) these symptoms as having any other source than the increased elevation. 59（）
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FoodThe U. S. food supply is the most varied and abundant in the world. Americans spend a smaller share of their disposable income on food than citizens of any other country and choose from an average of 50,000 different food products on a typical outing to the supermarket. In 1994, the fowl supply provided an estimated 3,800 calories per person per day, enough to supply every American with more than one and a half times their average daily energy needs. Given this abundance, few of the Nations resources have traditionally been devoted to measuring or reducing food waste.In recent years, growing concern about hunger, resource conservation, and the environmental and economic costs associated with food waste have raised public awareness of food loss. This in turn has accelerated public and private efforts to make better use of available, food supplies by recovering safe and nutritious food that would otherwise be wasted.Of course, not all food that is lost is suitable for consumption. Some losses like the condemnation of diseased animals at the slaughtering house (屠宰场), or the discard of rotten fruit from the produce shelf at the supermarket are necessary to ensure the safetyand health of the U. S. food supply. Such foods are not recoverable for human use.Likewise, plate fragments are appropriately discarded at eating establishments out of health considerations. In addition, not all food that is lost is economically recoverable. Food recovery efforts are often limited by financial restraints that make it difficult to match recovered food with potential recipients.Nevertheless, large quantities of healthy, edible food are lost at every stage of the marketing system. Example of such losses include meats, bread, and other foods prepared by a restaurant or hotel but never served and the discard of defected or over-ripe .produce, which maybe difficult to sell out for some reasons, but are otherwise nutritious and safe. The American food industry can produce enough products for its entire people.()
在规定的时间内，每次探视病人的人数不超过
保证临床医护工作连续性的制度是
FoodThe U. S. food supply is the most varied and abundant in the world. Americans spend a smaller share of their disposable income on food than citizens of any other country and choose from an average of 50,000 different food products on a typical outing to the supermarket. In 1994, the fowl supply provided an estimated 3,800 calories per person per day, enough to supply every American with more than one and a half times their average daily energy needs. Given this abundance, few of the Nations resources have traditionally been devoted to measuring or reducing food waste.In recent years, growing concern about hunger, resource conservation, and the environmental and economic costs associated with food waste have raised public awareness of food loss. This in turn has accelerated public and private efforts to make better use of available, food supplies by recovering safe and nutritious food that would otherwise be wasted.Of course, not all food that is lost is suitable for consumption. Some losses like the condemnation of diseased animals at the slaughtering house (屠宰场), or the discard of rotten fruit from the produce shelf at the supermarket are necessary to ensure the safetyand health of the U. S. food supply. Such foods are not recoverable for human use.Likewise, plate fragments are appropriately discarded at eating establishments out of health considerations. In addition, not all food that is lost is economically recoverable. Food recovery efforts are often limited by financial restraints that make it difficult to match recovered food with potential recipients.Nevertheless, large quantities of healthy, edible food are lost at every stage of the marketing system. Example of such losses include meats, bread, and other foods prepared by a restaurant or hotel but never served and the discard of defected or over-ripe .produce, which maybe difficult to sell out for some reasons, but are otherwise nutritious and safe. Discarding plate fragments is necessary for people’s health.()
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