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(一) 甲市某区经过勘探发现大片煤田，区委区政府决定在此建设一个大型的煤化矿区，但由于政府资金不足，便将部分小矿山向社会公开招标，王某经过竞争顺利中标，并经区煤矿管理部门的批准许可，在矿区开采煤矿。9月23日，区煤矿管理部门在对矿区进行执法检查中发现王某的开采范围超越了许可范围，遂即决定对其进行处罚。 如果王某对处罚决定既不向上级机关申请复议，也不向人民法院提起诉讼，超过规定期限仍不缴纳罚款，则煤矿管理部门可以采取以下哪些措施( )
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The Public Health Crisis Hiding in Our Food A. If you have high blood pressure, you’re in good company. Hypertension (高血压) afflicts 67 million Americans, including nearly two-thirds of people over age 60. But it isn’t an inevitable part of the aging process. It’s better to think of it as chronic sodium intoxication (钠中毒). And, as an important new study from Britain shows, there’s a way to prevent the problem—and to save many, many lives. B. A lifetime of consuming too much sodium—mostly in the form of sodium chloride (氯化钠), or table salt—raises blood pressure, and high blood pressure kills and disables people by triggering strokes and heart attacks. In the United States, according to best estimates, excess sodium is killing between 40,000 and 90,000 people and running up to $20 billion in medical costs a year. C. Americans on average take in about 3,300 milligrams of sodium per day, but experts recommend less than 2,300 milligrams—and less than 1,500 milligrams for people over age 50, black people, or those who already have hypertension, diabetes (糖尿病) or kidney (肾脏) disease, which adds up to a majority of American adults. Either target is far below where most Americans are now. D. The reason that nearly everyone eats too much sodium is that our food is loaded with it, and often where we don’t taste or expect it. Of course ham and canned soup are full of salt, but so are many foods that are surprising: A blueberry muffin (松饼) can have more than double the salt of a serving of potato chips. Even healthy-sounding food can pack heavy sodium loads. Two slices of whole wheat bread can have nearly 400 milligrams of sodium, as can two tablespoons of fat-free salad dressing. Eight ounces of V8 vegetable juice contains well over 500 milligrams. Many restaurant entrees (主菜) have far more sodium than is recommended for an entire day. Applebee’s lemon shrimp fettuccine (意大利宽面条), at 5,100 milligrams, has more than twice as much. E. Doctors warn people with high blood pressure to go on a low-salt diet, but that’s virtually impossible in today’s world, because nearly 80 percent of the sodium that Americans eat comes in packaged and restaurant food (whether it’s a bagel, a sandwich or a steak dinner). You can’t take it out. And nearly everyone, not just people with hypertension puzzling over food labels, should be taking in less sodium. The only way to prevent millions of Americans from developing high blood pressure is for companies and restaurants to stop loading up their food with sodium. F. Health experts have been asking the food industry to do that for decades. It’s not easy, but it isn’t impossible either. Sure, we all like the taste of salt, but there is much that food companies can do without driving away customers. Often they add sodium for leavening (发酵) or food texture (质地) rather than taste, when replacement ingredients are available. And sodium levels in similar popular foods made by different manufacturers often vary two- or threefold (for example, a slice of pizza can pack anywhere from between 370 and 730 milligrams), which suggests that many manufacturers Can cut sodium levels in their foods sharply without hurting taste. When salt levels in food drop, people’s preference for salt also shifts down, so no one would notice a gradual reduction in sodium across all foods. G. That’s exactly what Britain’s Food Standards Agency has done. It divided processed food into different categories, set salt-reduction targets in each category and then asked companies to meet those targets over time. And as these companies did that, from 2001 to 2011, sodium consumption by the British fell 15 percent. The new study shows that this drop in salt intake has been accompanied by a substantial reduction in average blood pressure, a 40 percent drop in deaths from heart attacks and a 42 percent decline in deaths from stroke. H. A few scientific critics have been arguing for years that reducing salt intake is risky because it might increase mortality in some people receiving aggressive treatment for congestive heart failure, but the British data show at a national level what smaller studies project—that when sodium levels in everyone’s food drop, so does the number of people dying from heart disease and stroke. I. Lower smoking rates in Britain no doubt are helping as well, but as the authors of the study point out, the fall in mortality echoes the success of Japan and Finland in earlier decades, both of which reduced sodium consumption from sky-high levels with focused government efforts and saw huge drops in heart attacks and strokes. J. Here in the United States, in 2010, an Institute of Medicine panel was so troubled by salt-caused deaths that it called for mandatory federal standards for sodium in food. But the question of whether the Food and Drug Administration (F.D.A.) should regulate salt is more complicated than it might seem at first. As an expert once told me, you’re never going to ban pickles (泡菜). K. The only way to regulate that I can see is to set maximum sodium levels within many different food categories. But that could lead to opposite results if the levels are set high and then the companies already making food with sodium below those levels take the new limits as license to increase to the maximum amount of sodium permitted. I believe that in the end we will need a combination of mandated maximums and a coordinated voluntary sodium-reduction program like that in Britain. But the voluntary plan should come first, to see how much sodium levels can be reduced that way. L. There is absolutely no reason we can’t do an initiative similar to Britain’s on this side of the Atlantic now. Over the last four years, the New York City health department has led the National Salt Reduction Initiative, a network of over 90 health departments and national organizations, including the American Medical Association, the American Heart Association, the American College of Cardiology and Consumers Union, working with food companies to voluntarily cut sodium, using Britain as a model. M. Twenty-one companies, including food giants like Kraft, Unilever and Subway, and many others like Mars and Goya, have joined, putting less sodium in common products like pr9cessed cheese and canned beans. But far more food companies are ignoring it, and the initiative got no commitments at all in 18 of 62 packaged food categories. N. A proposal as important to human life as this needs the stature and resources of the federal government to bring the rest of the food industry along. The F.D.A. has been developing a new plan for a voluntary, coordinated, national initiative. Unfortunately, even though it is voluntary, the food industry is fighting it, and the plan is stalled (停滞不前). O. Many people are unnecessarily on kidney dialysis (透析), in stroke rehabilitation (康复) centers and dying because we are failing to act. Even modest reductions in sodium in food could save tens of thousands of lives and billions in health care costs every year. No one likes government mandates (指令) these days. But it’s high time the federal government starts to fix this problem by at least leading a voluntary initiative that we know will save many lives. It is sodium, rather than aging, that is responsible for high blood pressure that millions of Americans suffer from.
The Public Health Crisis Hiding in Our Food A. If you have high blood pressure, you’re in good company. Hypertension (高血压) afflicts 67 million Americans, including nearly two-thirds of people over age 60. But it isn’t an inevitable part of the aging process. It’s better to think of it as chronic sodium intoxication (钠中毒). And, as an important new study from Britain shows, there’s a way to prevent the problem—and to save many, many lives. B. A lifetime of consuming too much sodium—mostly in the form of sodium chloride (氯化钠), or table salt—raises blood pressure, and high blood pressure kills and disables people by triggering strokes and heart attacks. In the United States, according to best estimates, excess sodium is killing between 40,000 and 90,000 people and running up to $20 billion in medical costs a year. C. Americans on average take in about 3,300 milligrams of sodium per day, but experts recommend less than 2,300 milligrams—and less than 1,500 milligrams for people over age 50, black people, or those who already have hypertension, diabetes (糖尿病) or kidney (肾脏) disease, which adds up to a majority of American adults. Either target is far below where most Americans are now. D. The reason that nearly everyone eats too much sodium is that our food is loaded with it, and often where we don’t taste or expect it. Of course ham and canned soup are full of salt, but so are many foods that are surprising: A blueberry muffin (松饼) can have more than double the salt of a serving of potato chips. Even healthy-sounding food can pack heavy sodium loads. Two slices of whole wheat bread can have nearly 400 milligrams of sodium, as can two tablespoons of fat-free salad dressing. Eight ounces of V8 vegetable juice contains well over 500 milligrams. Many restaurant entrees (主菜) have far more sodium than is recommended for an entire day. Applebee’s lemon shrimp fettuccine (意大利宽面条), at 5,100 milligrams, has more than twice as much. E. Doctors warn people with high blood pressure to go on a low-salt diet, but that’s virtually impossible in today’s world, because nearly 80 percent of the sodium that Americans eat comes in packaged and restaurant food (whether it’s a bagel, a sandwich or a steak dinner). You can’t take it out. And nearly everyone, not just people with hypertension puzzling over food labels, should be taking in less sodium. The only way to prevent millions of Americans from developing high blood pressure is for companies and restaurants to stop loading up their food with sodium. F. Health experts have been asking the food industry to do that for decades. It’s not easy, but it isn’t impossible either. Sure, we all like the taste of salt, but there is much that food companies can do without driving away customers. Often they add sodium for leavening (发酵) or food texture (质地) rather than taste, when replacement ingredients are available. And sodium levels in similar popular foods made by different manufacturers often vary two- or threefold (for example, a slice of pizza can pack anywhere from between 370 and 730 milligrams), which suggests that many manufacturers Can cut sodium levels in their foods sharply without hurting taste. When salt levels in food drop, people’s preference for salt also shifts down, so no one would notice a gradual reduction in sodium across all foods. G. That’s exactly what Britain’s Food Standards Agency has done. It divided processed food into different categories, set salt-reduction targets in each category and then asked companies to meet those targets over time. And as these companies did that, from 2001 to 2011, sodium consumption by the British fell 15 percent. The new study shows that this drop in salt intake has been accompanied by a substantial reduction in average blood pressure, a 40 percent drop in deaths from heart attacks and a 42 percent decline in deaths from stroke. H. A few scientific critics have been arguing for years that reducing salt intake is risky because it might increase mortality in some people receiving aggressive treatment for congestive heart failure, but the British data show at a national level what smaller studies project—that when sodium levels in everyone’s food drop, so does the number of people dying from heart disease and stroke. I. Lower smoking rates in Britain no doubt are helping as well, but as the authors of the study point out, the fall in mortality echoes the success of Japan and Finland in earlier decades, both of which reduced sodium consumption from sky-high levels with focused government efforts and saw huge drops in heart attacks and strokes. J. Here in the United States, in 2010, an Institute of Medicine panel was so troubled by salt-caused deaths that it called for mandatory federal standards for sodium in food. But the question of whether the Food and Drug Administration (F.D.A.) should regulate salt is more complicated than it might seem at first. As an expert once told me, you’re never going to ban pickles (泡菜). K. The only way to regulate that I can see is to set maximum sodium levels within many different food categories. But that could lead to opposite results if the levels are set high and then the companies already making food with sodium below those levels take the new limits as license to increase to the maximum amount of sodium permitted. I believe that in the end we will need a combination of mandated maximums and a coordinated voluntary sodium-reduction program like that in Britain. But the voluntary plan should come first, to see how much sodium levels can be reduced that way. L. There is absolutely no reason we can’t do an initiative similar to Britain’s on this side of the Atlantic now. Over the last four years, the New York City health department has led the National Salt Reduction Initiative, a network of over 90 health departments and national organizations, including the American Medical Association, the American Heart Association, the American College of Cardiology and Consumers Union, working with food companies to voluntarily cut sodium, using Britain as a model. M. Twenty-one companies, including food giants like Kraft, Unilever and Subway, and many others like Mars and Goya, have joined, putting less sodium in common products like pr9cessed cheese and canned beans. But far more food companies are ignoring it, and the initiative got no commitments at all in 18 of 62 packaged food categories. N. A proposal as important to human life as this needs the stature and resources of the federal government to bring the rest of the food industry along. The F.D.A. has been developing a new plan for a voluntary, coordinated, national initiative. Unfortunately, even though it is voluntary, the food industry is fighting it, and the plan is stalled (停滞不前). O. Many people are unnecessarily on kidney dialysis (透析), in stroke rehabilitation (康复) centers and dying because we are failing to act. Even modest reductions in sodium in food could save tens of thousands of lives and billions in health care costs every year. No one likes government mandates (指令) these days. But it’s high time the federal government starts to fix this problem by at least leading a voluntary initiative that we know will save many lives. Annually tens of thousands of deaths and huge medical expenditures are caused by a life-long consumption of excess sodium in the USA.
The Public Health Crisis Hiding in Our Food A. If you have high blood pressure, you’re in good company. Hypertension (高血压) afflicts 67 million Americans, including nearly two-thirds of people over age 60. But it isn’t an inevitable part of the aging process. It’s better to think of it as chronic sodium intoxication (钠中毒). And, as an important new study from Britain shows, there’s a way to prevent the problem—and to save many, many lives. B. A lifetime of consuming too much sodium—mostly in the form of sodium chloride (氯化钠), or table salt—raises blood pressure, and high blood pressure kills and disables people by triggering strokes and heart attacks. In the United States, according to best estimates, excess sodium is killing between 40,000 and 90,000 people and running up to $20 billion in medical costs a year. C. Americans on average take in about 3,300 milligrams of sodium per day, but experts recommend less than 2,300 milligrams—and less than 1,500 milligrams for people over age 50, black people, or those who already have hypertension, diabetes (糖尿病) or kidney (肾脏) disease, which adds up to a majority of American adults. Either target is far below where most Americans are now. D. The reason that nearly everyone eats too much sodium is that our food is loaded with it, and often where we don’t taste or expect it. Of course ham and canned soup are full of salt, but so are many foods that are surprising: A blueberry muffin (松饼) can have more than double the salt of a serving of potato chips. Even healthy-sounding food can pack heavy sodium loads. Two slices of whole wheat bread can have nearly 400 milligrams of sodium, as can two tablespoons of fat-free salad dressing. Eight ounces of V8 vegetable juice contains well over 500 milligrams. Many restaurant entrees (主菜) have far more sodium than is recommended for an entire day. Applebee’s lemon shrimp fettuccine (意大利宽面条), at 5,100 milligrams, has more than twice as much. E. Doctors warn people with high blood pressure to go on a low-salt diet, but that’s virtually impossible in today’s world, because nearly 80 percent of the sodium that Americans eat comes in packaged and restaurant food (whether it’s a bagel, a sandwich or a steak dinner). You can’t take it out. And nearly everyone, not just people with hypertension puzzling over food labels, should be taking in less sodium. The only way to prevent millions of Americans from developing high blood pressure is for companies and restaurants to stop loading up their food with sodium. F. Health experts have been asking the food industry to do that for decades. It’s not easy, but it isn’t impossible either. Sure, we all like the taste of salt, but there is much that food companies can do without driving away customers. Often they add sodium for leavening (发酵) or food texture (质地) rather than taste, when replacement ingredients are available. And sodium levels in similar popular foods made by different manufacturers often vary two- or threefold (for example, a slice of pizza can pack anywhere from between 370 and 730 milligrams), which suggests that many manufacturers Can cut sodium levels in their foods sharply without hurting taste. When salt levels in food drop, people’s preference for salt also shifts down, so no one would notice a gradual reduction in sodium across all foods. G. That’s exactly what Britain’s Food Standards Agency has done. It divided processed food into different categories, set salt-reduction targets in each category and then asked companies to meet those targets over time. And as these companies did that, from 2001 to 2011, sodium consumption by the British fell 15 percent. The new study shows that this drop in salt intake has been accompanied by a substantial reduction in average blood pressure, a 40 percent drop in deaths from heart attacks and a 42 percent decline in deaths from stroke. H. A few scientific critics have been arguing for years that reducing salt intake is risky because it might increase mortality in some people receiving aggressive treatment for congestive heart failure, but the British data show at a national level what smaller studies project—that when sodium levels in everyone’s food drop, so does the number of people dying from heart disease and stroke. I. Lower smoking rates in Britain no doubt are helping as well, but as the authors of the study point out, the fall in mortality echoes the success of Japan and Finland in earlier decades, both of which reduced sodium consumption from sky-high levels with focused government efforts and saw huge drops in heart attacks and strokes. J. Here in the United States, in 2010, an Institute of Medicine panel was so troubled by salt-caused deaths that it called for mandatory federal standards for sodium in food. But the question of whether the Food and Drug Administration (F.D.A.) should regulate salt is more complicated than it might seem at first. As an expert once told me, you’re never going to ban pickles (泡菜). K. The only way to regulate that I can see is to set maximum sodium levels within many different food categories. But that could lead to opposite results if the levels are set high and then the companies already making food with sodium below those levels take the new limits as license to increase to the maximum amount of sodium permitted. I believe that in the end we will need a combination of mandated maximums and a coordinated voluntary sodium-reduction program like that in Britain. But the voluntary plan should come first, to see how much sodium levels can be reduced that way. L. There is absolutely no reason we can’t do an initiative similar to Britain’s on this side of the Atlantic now. Over the last four years, the New York City health department has led the National Salt Reduction Initiative, a network of over 90 health departments and national organizations, including the American Medical Association, the American Heart Association, the American College of Cardiology and Consumers Union, working with food companies to voluntarily cut sodium, using Britain as a model. M. Twenty-one companies, including food giants like Kraft, Unilever and Subway, and many others like Mars and Goya, have joined, putting less sodium in common products like pr9cessed cheese and canned beans. But far more food companies are ignoring it, and the initiative got no commitments at all in 18 of 62 packaged food categories. N. A proposal as important to human life as this needs the stature and resources of the federal government to bring the rest of the food industry along. The F.D.A. has been developing a new plan for a voluntary, coordinated, national initiative. Unfortunately, even though it is voluntary, the food industry is fighting it, and the plan is stalled (停滞不前). O. Many people are unnecessarily on kidney dialysis (透析), in stroke rehabilitation (康复) centers and dying because we are failing to act. Even modest reductions in sodium in food could save tens of thousands of lives and billions in health care costs every year. No one likes government mandates (指令) these days. But it’s high time the federal government starts to fix this problem by at least leading a voluntary initiative that we know will save many lives. To set maximum amounts of sodium within different food categories may not bring the expected results.
Whether striding ahead with pride or slouching (没精打采地站) gloomily, we all broadcast our emotions through body language. Now a computer has learned to interpret those unspoken cues as well as you or I. Antonio Camurri of the University of Genoa in Italy and colleagues have built a system which uses the depth-sensing, motion-capture camera in Microsoft’s Kinect (体感游戏机) to determine the emotion conveyed by a person’s body movements. Using computers to capture emotions has been done before, but typically focuses on facial analysis or voice recording. Reading someone’s emotional state from the way they walk across a room or their posture as they sit at a desk means they don’t have to speak or look into a camera. "It’s a nice achievement," says Frank Pollick, professor of psychology at the University of Glasgow, UK. "Being able to use the Kinect for this is really useful." The system uses the Kinect camera to build a stick figure representation of a person that includes information on how his head, torso (躯干), hands and shoulders are moving. Software looks for body positions and movements widely recognized in psychology as indicative of certain emotional states. For example, if a person’s head is bowed and their shoulders are drooping (下垂), that might indicate sadness or fear. Adding in the speed of movement—slow indicates sadness, while fast indicates fear—allows the software to determine how someone is feeling. In tests, the system correctly identified emotions in the stick figures 61.3% of the time, compared with a 61.9% success rate for 60 human volunteers. Camurri is using the system to build games that teach children with autism (自闭症) to recognize and express emotions through full-body movements. Understanding how another person feels can be difficult for people with autism, and recognizing fear is more difficult than happiness. "In one of the serious games we developed, a child is invited to look at a short video of an actor expressing an emotion," Camurri says. "Then the child is invited to guess which emotion was expressed in the video." He adds that you can also ask the child to express the same emotion just by moving her body; joy, for example, can be characterized by energetic, fluid movements and a tendency to raise your arms. The team also plans to use the system to figure out how "in tune" a group of people is with their leader, looking for signals like how people’s heads move when someone is speaking. Pollick says it could be useful as an automatic way to classify emotion—as part of a CCTV (闭路电视) system to infer intent, or to help shops understand customers. What does Pollick think about this system
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