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  3. By 1900, nutritionists were focusing much of their attention on changing the

By 1900, nutritionists were focusing much of their attention on changing the

游客2023-10-18  47
问题     By 1900, nutritionists were focusing much of their attention on changing the diet of the middle class. Efforts of the nutrition reformers in the 1890s to reach the poor urban factory workers had failed. And the message taught by Atwater and his followers during the 1890s, that of getting eating better by eating less, was far from being taken seriously by most Americans. But many members of the middle class were attracted by Atwater’s teachings.
    With their new interest in and concerns for health and good eating habits, the middle class of Americans went through all sorts of food fads and heard many strange teachings during the early decades of the 20 century. This interest stemmed in part from various physical discomforts commonly experienced during this time by those individuals whose comfort enabled them to eat and drink too much.
    Fortunately, not all of the food fads explored by Americans during this period were bad. One dietary change that was based upon food science was the use of dried breakfast cereals. By the 1900s, although meat continued to occupy a prime part in the general American diet, the leading breakfast food pioneer succeeded in promoting various cereals products as substitutes for the traditional meats typically consumed at breakfast. These people emphasized the health advantages of this recommended change in eating. Their strategy to promote their food was tremendously effective, in part because, by the turn of the century, the middle class had become very concerned about the relationship between food and health.
    During the years following 1880, the middle class had expanded considerably. By the early 1900s, thanks to a rising economic status and the easy access to foods, many people adopted the dining styles of the upper class. Ultimately, however, the problems in obtaining satisfactory service, the warnings of nutritionists against overeating, and the desire of middle-class women to reduce the hours spent in the kitchen all led to a change in what American society expected of middle-class diets, both in quantity and quality. After 1905, there was a definite shift toward smaller and less elaborate meals. Labor was saved by simpler menus, fewer ingredients in dishes, fewer steps in their preparation, and fewer courses. It was through their roles in effecting these changed expectations that the experts of the day had their greatest influence on the middle-class diet patterns.
Directions: Complete the following sentences with information given in the passage in a maximum of 10 words for each blank. [br] By means of______,______,______and fewer courses, labor in food preparation was saved.
选项
答案 simpler menus, fewer ingredients in dishes, fewer steps in their preparation
解析
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