2023届高考英语三轮复习·冲刺押题·外刊阅读理解训练 (33)（含解析）.doc

2023届高考英语三轮复习·冲刺押题 外刊阅读理解训练33 ——改编自You Are What You Eat (At Work) 【文章】 This article discusses how people’s perception of their coworkers can be influenced by the food they consume at work. Research suggests that consumption stereotypes exist in the workplace, with people forming perceptions of others’ abilities and traits based on what foods they choose to eat. For example, people may stereotype those who eat unhealthy foods as lacking self-discipline, goal-oriented, or prone to temptation. The researchers conducted an experiment where they manipulated a fictitious employee named Taylor's food consumption using images of either healthy or unhealthy food on a desk. Participants were asked to rate Taylor based on their perceived self-control and then reported how they would behave towards Taylor in terms of help and harm. As predicted, participants responded more favorably towards Taylor when water and vegetables were shown on the desk compared to soda and pastry, despite identical information related to Taylor's character and past job performance. The research findings reveal that employees' dietary habits can play a powerful role in how coworkers view and treat them. Consumption stereotypes, like traditional stereotypes, constitute prejudice and bias. Leaders and employees should become aware of their consumption stereotypes and actively avoid judging employees based on their dietary habits. Context matters when considering organizational phenomena, and it is no different with respect to workplace eating. A company’s prevailing healthy eating climate can significantly affect employees' perception of themselves and their coworkers. The study found that consumption stereotyping only unfolded in organizations where less focus was placed on eating healthfully (i.e., lower healthy eating climates). Therefore, leaders can mitigate consumption stereotyping by fostering a healthy eating climate. In conclusion, this research highlights the importance of being conscious of food choices at work and the potential impact on coworkers' perceptions. Leaders and employees should become aware of their consumption stereotypes to avoid such prejudicial behavior, promoting a fairer workplace environment. 【重点词汇&词组】 perception [pəˈsɛpʃn] n. 知觉、感知 coworkers [ˈkoʊwɜrkərz] n. 同事 consumption [kənˈsʌmpʃn] n. 消费 stereotypes [ˈstɛriətaɪps] n. 刻板印象 traits [treɪts] n. 特质、特性 unhealthy [ʌnˈhɛlθi] adj. 不健康的 self-discipline [sɛlf ˈdɪsəplɪn] n. 自律 goal-oriented [ɡoʊl-ˈɔrɪəntɪd] adj. 目标导向的 prone [proʊn] adj. 倾向于 manipulated [məˈnɪpjuleɪtɪd] v. 操纵、控制 fictitious [fɪkˈtɪʃəs] adj. 虚构的 self-control [sɛlf kənˈtroʊl] n. 自我控制 perceived [pərˈsivd] adj. 察觉到的、感知到的 behaviour [bɪˈheɪvjər] n. 行为 favorably [ˈfeɪvərəbli] adv. 有利地 identical [aɪˈdɛntɪkl] adj. 相同的 character [ˈkærɪktər] n. 性格、特征 past [pæst] adj. 过去的 job performance [dʒɑb pərˈfɔrməns] n. 工作表现 reveal [rɪˈvil] v. 揭示、展现 powerful [ˈpaʊərfəl] adj. 强大的 constitute [ˈkɑnstɪtjuːt] v. 构成、组成 prejudice [ˈprɛdʒədɪs] n. 偏见、歧视 bias [ˈbaɪəs] n. 偏见、偏好 organizational [ˌɔːrɡənaɪˈzeɪʃənl] adj. 组织的、机构的 phenomena [fəˈnɑːmənə] n. 现象 prevailing [prɪˈveɪlɪŋ] adj. 流行的、盛行的 significantly [sɪgˈnɪfɪkəntli] adv. 显著地 mitigate [ˈmɪtɪɡeɪt] v. 缓解、减轻 fostering [ˈfɔːstərɪŋ] v. 培养、促进 conscious [ˈkɑːnʃəs] adj. 有意识的、意识到的 potential [pəˈtɛnʃl] adj. 潜在的、可能的 prejudicial [ˌprɛdʒʊˈdɪʃl] adj. 有偏见的、损害的 fairer [ˈfɛrər] adj. 更公平的 environment [ɪnˈvaɪrənmənt] n. 环境 【阅读理解习题】 1. What is the main topic of this article? A. The impact of food consumption on workplace satisfaction. B. How food choices can influence coworkers' perception of each other. C. A comparison of healthy and unhealthy foods at work. D. The benefits of fostering a healthy eating climate in the workplace. Answer: B 解析：文章主题是探讨工作中人们的食物消费如何影响彼此对同事的看法，故选项B正确。 2. What do consumption stereotypes refer to in the context of this article? A. Traditional stereotypes that have nothing to do with food. B. Prejudiced and biased views of people based on their dietary habits. C. Positive perceptions of people who eat healthy foods. D. Negative perceptions of people who eat unhealthy foods. Answer: B 解析：文中 consumption stereotypes 指的是基于人们饮食习惯所形成的成见和偏见，故B选项正确。 3. What was the purpose of the experiment conducted by the researchers? A. To determine whether Taylor had good or bad job performance. B. To examine how participants behaved towards Taylor based on his food choices. C. To see if participants could accurately guess Taylor's self-control level based on the food on his desk. D. To compare participants' reactions to images of healthy and unhealthy foods. Answer: B 解析：研究目的是通过操纵一个名为“Taylor”的虚构员工对食物的选择（健康或不健康）来观察参与者是否会根据这些选择来制定他们的态度，并实际行动上的那些行为反应。故选项B正确。 4. How did participants respond towards Taylor when healthy food was shown on the desk compared to unhealthy food? A. Participants responded more favorably towards Taylor when healthy food was shown. B. Participants responded more favorably towards Taylor when unhealthy food was shown. C. Participants had no significant difference in their response towards Taylor based on the food shown. D. The article doesn't provide enough information to answer this question. Answer: A 解析：根据文章第二段最后一句可知，尽管Taylor的性格和过去的工作表现相同，但参与者们会更善意地对待他当水和蔬菜出现在他桌子上而不是苏打水和糕点上，因此这表明参与者们更乐于注意到他所做出的“健康选择”，而非“非健康选择”。故选项A正确。 5. What does the article suggest leaders can do to mitigate consumption stereotyping in the workplace? A. Encourage employees to bring in healthy food for others to try. B. Foster a healthy eating climate in the workplace. C. Ban unhealthy foods from the company cafeteria. D. Monitor employee dietary habits and provide feedback. Answer: B 解析：文章指出一个公司普遍健康的饮食氛围可以显著影响员工对自己和同事的看法，只有在强调健康饮食的组织中才不会发生消费刻板印象，因此领导者可以通过培养积极的健康饮食氛围来缓解这种想法。因此选项B为正确答案。 6. How can consumption stereotypes be classified? A. Positive and negative. B. Traditional and modern. C. Societal and personal. D. Prejudiced and biased. Answer: D 解析：文中 consumption stereotypes 被归为成见和偏见，故D选项为正确答案。 7. What is the impact of performing random acts of kindness on not only the recipient but also the performer, according to the article? A. It o