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Lowering the Risk of Heart Disease Like millions of other Americans, I come from a family with a history of heart disease. My father had his first three heart attacks when he was only thirty-one. (46) I grew up with heart disease. It was there, but I didn’t take it seriously. When I was thirty-one, my blood cholesterol (胆固醇) level was measured for the first time. It was 311 mg/dl, the doctor told me — an extremely high level that put me at a very high risk of heart disease, especially with my family history. He sent me to the National Institutes of Health (NIH) to be screened for participation in a clinical trial. (47) At NIH, physicians explained the degree of risk associated with my blood cholesterol level and the nature of the experiment. This test involves putting a tube through a leg artery (动脉) up to the heart. (48) Learning about the risks of the experiment as well as the risk associated with my raised blood cholesterol level scared the life out of me. Although I was excluded from participating in the study, the experience may well have saved my life. For the first time, I began to realize the seriousness of high blood cholesterol. (49) But equally important, I got a taste of what it is like to be a patient, to have tests done on me and to think of myself as sick. This was hard to take. This experience taught me two lifesaving lessons. First, although I felt fit and strong, I was actually at high risk for heart disease because of my high blood cholesterol level. And with my family history, it could not be ignored. (50) A．The death rate for the test was only 1 in 100, I was assured.B．Second, I could lower my blood cholesterol level simply by changing what I ate.C．I was three years old at that time.D．There is not enough oxygen in the blood.E．It was a heart attack just waiting to happen.F．The trial was designed to test the effect of lowering blood cholesterol on the risk of heart disease.
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简答题 EXCEL工作簿有哪些存盘方法。
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（）
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
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