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Questões de Compreensão de texto no UEMA

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UEMA20261a faseQuestao 16InglêsCompreensão de textoMedia
This text refers to questions 16 and 17. https://www.facebook.com/watch/?mibextid=wwXlfr&v Da leitura do texto, pode-se depreender que, à medida que se envelhece, mais se
  1. A)é feliz.
  2. B)deseja dramas.
  3. C)é seletivo.
  4. D)tem amizades.
  5. E)acumula stress.
UEMA20261a faseQuestao 20InglêsCompreensão de textoMedia
https://www.facebook.com/share/p THE STORY OF A BICYCLE The bicycle is very popular in India. Old and young, the milkman, the newspaper boy, the postman and the hawker use it for going from one place to another. A lot of educated young man use bicycle for environmental concerns. The first bicycle was built in 1816 by a German. It was made of wood. The rider sat on the saddle and rode it by pushing his feet against the ground. In England the machine was called the ‘Hobby Horse’. A Scotsman named Macmillan, improved the Hobby Horse. He provided pedals which were connected to the rear wheel by long rods. In 1861 a Frenchman built a better machine. It was called the ‘boneshaker’ because its wooden wheels gave a rough ride. Soon rubber wheels were fitted and the machine was then called the bicycle. The modern bicycle was built in 1879 by Harry Lawson, an American. It was driven by a chain connected to the rear wheel. The bicycle has been a companion of the common man since ages. It does not require fuel. It is easy to park. It keeps the body of a rider fit. The use of bicycle is also eco-friendly, as it keeps the environment noise free and pollution free. https://www.facebook.com/share Um dos meios de transporte mais benéficos ao meio ambiente, a bicicleta, apresenta vários pontos positivos. O parágrafo que apresenta uma sequência descritiva de suas características é o
  1. A)3
  2. B)5
  3. C)1
  4. D)2
  5. E)4
UEMA20231a faseQuestao 16InglêsCompreensão de textoMedia
This text refers to questions 16 and 17. Science confirms: Dark chocolate and red wine helps keep you looking young NEWSNER Chocolate and wine, and not always together, are among life’s simple pleasures, but most of us think we should only indulge in these pleasures in moderation. Granted chocolate and wine contain a high number of calories and I don’t need to explain what happens to our bodies and minds if we drink too much wine. But now scientists may have found a reason to indulge in these delicious things more often than we think. A recent study found a powerful antioxidant present in dark chocolate and red wine; the effect of this antioxidant on our bodies could be a reason to celebrate. Scientists say the presence of resveratrol in these food items has a positive effect on the brain, heart, and lifespan. The most naturally abundant sources of resveratrol are plants, including the skin of red grapes, red wine, raw cocoa, and dark berries, like lingonberries and blueberries. A team led by Professor Lorna Harries at the University of Exeter discovered that by treating worn-out human cells with a formulation of resveratrol the older cells started to divide. These older cells then developed longer telomeres – the protective tips on the ends of chromosomes which shorten as we age, according to Longevity Facts. It seemed a miracle that these old cells looked young again. The experiment was repeated several times and each time the result was rejuvenated cells. According to scientists red wine, dark chocolate and some berries also help to reduce inflammation and strengthen the heart. This powerful antioxidant was also found to help ward off certain age-related diseases. Certain metabolic diseases, including type 2 diabetes and heart disease, tend to occur as we age. In animal studies, severely restricting calories can help prevent some of these diseases. Researchers found that resveratrol can mimic calorie restriction in some ways and found it to extend the lifespans of yeast, worms, flies and fish. To help avoid the excessive consumption of red wine, this antioxidant can also be found in dark chocolate, grapes, raspberries, plums, blueberries, cranberries, grape tomatoes, and pomegranate. These findings are fascinating and are a step to prolonging people’s life without affecting overall health. Please share with all your friends and family so they know dark chocolate can finally be consumed guilt free! https://en.stories.newsner.com/health/science-confirms-dark-chocolate-and-red-wine-helps-keep-you-looking-young/ Accessed on May, 7th. Slightly modified. Some research led by Professor Lorna Harries from the University of Exeter has discovered resveratrol present in red wine as well as in dark chocolate has an antioxidant effect in the human body. Besides this effect the option which points out another positive one is
  1. A)make cell susceptible to inflammation.
  2. B)increase possibilities of metabolic diseases.
  3. C)solve type 2 diabetes problems.
  4. D)get the cell older.
  5. E)strengthen the heart.
UEMA20231a faseQuestao 17InglêsCompreensão de textoMedia
This text refers to questions 16 and 17. Science confirms: Dark chocolate and red wine helps keep you looking young NEWSNER Chocolate and wine, and not always together, are among life’s simple pleasures, but most of us think we should only indulge in these pleasures in moderation. Granted chocolate and wine contain a high number of calories and I don’t need to explain what happens to our bodies and minds if we drink too much wine. But now scientists may have found a reason to indulge in these delicious things more often than we think. A recent study found a powerful antioxidant present in dark chocolate and red wine; the effect of this antioxidant on our bodies could be a reason to celebrate. Scientists say the presence of resveratrol in these food items has a positive effect on the brain, heart, and lifespan. The most naturally abundant sources of resveratrol are plants, including the skin of red grapes, red wine, raw cocoa, and dark berries, like lingonberries and blueberries. A team led by Professor Lorna Harries at the University of Exeter discovered that by treating worn-out human cells with a formulation of resveratrol the older cells started to divide. These older cells then developed longer telomeres – the protective tips on the ends of chromosomes which shorten as we age, according to Longevity Facts. It seemed a miracle that these old cells looked young again. The experiment was repeated several times and each time the result was rejuvenated cells. According to scientists red wine, dark chocolate and some berries also help to reduce inflammation and strengthen the heart. This powerful antioxidant was also found to help ward off certain age-related diseases. Certain metabolic diseases, including type 2 diabetes and heart disease, tend to occur as we age. In animal studies, severely restricting calories can help prevent some of these diseases. Researchers found that resveratrol can mimic calorie restriction in some ways and found it to extend the lifespans of yeast, worms, flies and fish. To help avoid the excessive consumption of red wine, this antioxidant can also be found in dark chocolate, grapes, raspberries, plums, blueberries, cranberries, grape tomatoes, and pomegranate. These findings are fascinating and are a step to prolonging people’s life without affecting overall health. Please share with all your friends and family so they know dark chocolate can finally be consumed guilt free! https://en.stories.newsner.com/health/science-confirms-dark-chocolate-and-red-wine-helps-keep-you-looking-young/ Accessed on May, 7th. Slightly modified. Some research led by Professor Lorna Harries from the University of Exeter has discovered resveratrol present in red wine as well as in dark chocolate has an antioxidant effect in the human body. Besides this effect the option which points out another positive one is Scientists have discovered resveratrol as a natural resource can be found in many fruits. The natural resource we can extract it from is
  1. A)ginger
  2. B)yeast.
  3. C)worms.
  4. D)plums.
  5. E)fish.
UEMA20231a faseQuestao 18InglêsCompreensão de textoMedia
This text refers to questions 18, 19 and 20. How to Stop Eating Sugar By David Leonhardt If you’re like most Americans, you eat more sugar than is good for you. But it’s entirely possible to eat less sugar without sacrificing much — if any — of the pleasures of eating. Surprising as it may sound, many people who have cut back on sugar say they find their new eating habits more pleasurable than their old ones. This guide will walk you through why sugar matters, how you can make smart food choices to reduce sugar consumption, and how you can keep your life sweet, even without so many sweets. Here's why you eat more sugar than you realize, and why it's a problem. The first thing to know: Added sugars, of one kind or another, are almost everywhere in the modern diet. They’re in sandwich bread, chicken stock, pickles, salad dressing, crackers, yogurt and cereal, as well as in the obvious foods and drinks, like soda and desserts. The biggest problem with added sweeteners is that they make it easy to overeat. They’re tasty and highly caloric but they often don’t make you feel full. Instead, they can trick you into wanting even more food. Because we’re surrounded by added sweeteners — in our kitchens, in restaurants, at schools and offices — most of us will eat too much of them unless we consciously set out to do otherwise. It’s not an accident. The sugar industry has conducted an aggressive, decades-long campaign to blame the obesity epidemic on fats, not sugars. Fats, after all, seem as if they should cause obesity. Thanks partly to that campaign, sugar consumption soared in the United States even as people were trying to lose weight. But research increasingly indicates that an overabundance of simple carbohydrates, and sugar in particular, is the No. 1 problem in modern diets. Sugar is the driving force behind the diabetes and obesity epidemics. Fortunately, more people are realizing the harms of sugar and cutting back. [...] Changing your diet is hard. If your strategy involves thinking about sugar all the time — whenever you’re shopping or eating — you’ll likely fail. You’ll also be miserable in the process. It’s much more effective to come up with a few simple rules and habits that then become second nature. (One strategy to consider: Eliminate all added sugars for one month, and then add back only the ones you miss. It’s easier than it sounds.) Above all, most people’s goal should be to find a few simple, lasting ways to cut back on sugar. Once you’re done reading this guide, we suggest you choose two or three of our ideas and try them for a few weeks. https://www.nytimes.com/guides/smarterliving/how-to-stop-eating-sugar (text adapted). In the long run, eating too much sugar has become one of the biggest problems for people. In the text we can find points and counterpoints related to added sweeteners. In this question, the option in which there are one positive and one negative aspect in consuming sugar is
  1. A)added sweeteners are consumed too much once we’re surrounded by them.
  2. B)they’re ultimate driving force behind the diabetes and obesity decrease.
  3. C)they’re tasty and highly caloric but they often don’t make you feel full.
  4. D)modern diets problems are based on simple carbohydrates consume.
  5. E)they eat less sugar besides the pleasure of eating them frequently.
UEMA20221a faseQuestao 16InglêsCompreensão de textoMedia
MALLOTE, Stan. The Painless Path to Proper English Usage: the basics of law, New York: St. Martin’s Press. 1986. The option which reflects CORRECTLY the humor approach of the text “The Basics of Law” is
  1. A)the property of the boat changed from Jim and Bill to the thieves because of the possessive pronoun “our”.
  2. B)the possessive pronouns shift on the boat’s name by one of the thieves produced new meaning trigger.
  3. C)the supposed thieves understood the situation because their boat’s name changed.
  4. D)Jim and Bill witnessed someone’s boat being stolen.
  5. E)Jim and Bill believed the thieves’ boat was about to be taken away.
UEMA20221a faseQuestao 17InglêsCompreensão de textoMedia
Questions 17 and 18 must be answered based on the following text. Outside Magazine - Live Bravely. BEST TOWNS 2021. The amount of miles there was in the Atlanta BeltLine by the time the author wrote the text Atlanta, Georgia: an example of urban-outdoor balance in the face of rapid growth is
  1. A)2.4 miles.
  2. B)13 acres.
  3. C)20 miles.
  4. D)13 miles.
  5. E)280 acres.
UEMA20221a faseQuestao 18InglêsCompreensão de textoMedia
The option which points out the mayor’s campaign commitment is
  1. A)to expand the Atlanta West Park to Black areas.
  2. B)to keep legacy residents in their BeltLine-adjacent homes.
  3. C)to prioritize longtime communities differently from other cities.
  4. D)to invest in livability through new parks in Atlanta.
  5. E)to build parks in every neighborhood planning unit in the city.
UEMA20221a faseQuestao 19InglêsCompreensão de textoMedia
Low-Context Versus High-Context Cultures If you have traveled much, perhaps you have noticed that people in various parts of the world differ in how direct and explicit their language is. You may have spent time in both low- and high-context cultures in your travels, with context here referring to the broad range of factors surrounding every act of communication. In a low-context culture, people are expected to be direct and to say what they mean. Individuals in lowcontext cultures prefer precise, concrete language for sending and receiving messages, and are unlikely to rely on the context of a message to determine its meaning. The United States is an example of a low-context society, as are Canada, Israel, and most northern European countries. In contrast, people in a high-context culture — such as Korea and the cultures of Native Americans and the Maori of New Zealand — are taught to speak in a much less direct way. In such cultures, maintaining harmony and avoiding offense are more important than expressing true feelings. Speech is more ambiguous and people convey much more of their meaning through subtle behaviors and contextual cues, such as their facial expressions and tone of voice. The difference between low-context and high-context cultures is evident in the ways in which people handle criticism and disagreement. In a low-context culture, a supervisor might reprimand an irresponsible employee openly, to make an example of the individual. The supervisor would probably be direct and explicit about the employee’s shortcomings, the company’s expectations for improvement, and the consequences of the employee’s failing to meet those expectations. In a high-context culture, however, the supervisor probably wouldn’t reprimand the employee publicly for fear that it would put the employee to shame and cause the worker to “lose face.” Criticism in high-context cultures is more likely to take place in private. The supervisor would also likely use more ambiguous language to convey what the employee was doing wrong, “talking around” the issue instead of confronting it directly. To reprimand an employee for repeated absences, for example, a supervisor might point out that responsibility to coworkers is important and that letting down the team would be cause for shame. The supervisor may never actually say that the employee needs to improve his or her attendance record. Instead, the employee would be expected to understand that message by listening to what the supervisor says and paying attention to the supervisor’s body language, tone of voice, and facial expressions. When people from low- and high-context cultures communicate with one another, the potential for misunderstanding is great. To appreciate that point, imagine that you’ve asked two of your friends to meet you tomorrow evening for a coffee tasting at a popular bookstore cafe. Tina, an American, says, “No, I’ve got a lot of studying to do, but thanks anyway.” Lee, who grew up in South Korea, nods his head and says, “That sounds like fun.” Thus, you’re surprised later when Lee doesn’t show up. How can you account for those different behaviors? The answer is that people raised in a high-context culture (such as that of South Korea) are often reluctant to say no—even when they mean no—for fear of causing offense. Another person raised in the South Korean culture might have understood from Lee’s facial expression or tone of voice that he didn’t intend to go to the coffee tasting. If you, like Tina, grew up in a low-context society, however, then you probably interpreted his answer and his nods to mean he was accepting your invitation. Referência Bibliográfica FLOYD, KORY. Communication Matters. New York: McGraw-Hill Education. 2018. The traits of a person who’s grown up in a low-context culture country is
  1. A)Concrete language.
  2. B)Facial expression.
  3. C)Tone of voice.
  4. D)Body language.
  5. E)Ambiguous language.
UEMA20211a faseQuestao 9InglêsCompreensão de textoMedia
Read the text I to answer the questions 09 and 10. TEXT I What Is Organic Anyway? When you think of organic food, what words come to mind? Natural, local, ethical? In fact, the classification of organic food is a tricky business. Until the 19th century, nobody would have considered farming as anything other than organic. Crops were fertilized using animal manure and compost. In the 18th and 19th centuries, however, chemists were discovering more about chemicals. The work of German chemist Justus von Liebig, in particular, led to the development of cheap nitrogen fertilizers. The agricultural revolution that followed, especially in Great Britain, brought about a huge increase in crop production. This helped feed the country’s rapidly growing urban population and reduce famine. However, not everybody was convinced of the benefits of the new technologies. Sir Albert Howard’s experiences in India convinced him that correct animal and crop management in a local area produced strong pest-resistant plants that were superior to those grown with chemical fertilizers. He saw chemical fertilizers as expensive, unnecessary, and unsustainable and studied ways to farm productively but naturally. Howard himself never used the word organic. It was British agriculturalist Lord Northbourne who first referred to a farm as a single “organic whole,” describing a more balanced, sustainable style of farming. Northbourne’s ideas, however, were not widely accepted. The following years saw an increase in the use of fertilizers and pesticides, which allowed farmers to plant large quantities of single crops. Most farms became industrialized single-crop producers that depended on pesticides and fertilizers. Then in the 1970s, some people began to express their concerns about the negative effects of these methods on soil quality and the environment. These green activists began to call for a return to more traditional styles of farming. At the same time, in other parts of the world modern methods were replacing traditional farming. In Mexico, Pakistan, and India, Nobel Prize-winning agriculturalist Norman Borlaug pioneered the use of new crops and technologies and greatly increased food production. Environmentalists criticized Borlaug’s work, which they claimed led to reliance on a single crop, inequality, malnutrition, and the loss of natural wildlife. While Borlaug recognized some of these claims, he argued that his principle aim was an end to hunger, something, he pointed out, that most of his critics had never experienced. Meanwhile in the USA and the UK, many smaller farms were trying to return to natural methods, growing many different crops and keeping animals to fertilize the soil. Throughout the 1970s, activists continued to promote a return to more traditional ways of living, and some people were encouraged to try to provide their own food, both out in the countryside and using smaller urban gardens. However, as the idea of organic food became more popular, big business began to move in. The 1980s and 1990s saw the growth of large organic farms and supermarkets, and the importation of organic produce from abroad. At the same time, new legislation in places such as the USA and Europe has made it extremely expensive and complicated for small producers to obtain organic certification. Ironically, many natural local farms are not classed as organic, while much of the organic food supermarkets sell often comes from foreign countries. This has led to criticism from environmentalists who feel that the term organic no longer represents the ideals of organic farming. As we move into the 21st century with a world population of seven billion people, the debate on how we should feed ourselves shows no sign of coming to an end. SHACKLETON, Caroline & TURNER, Nathan Paul. Money Tree: the business of organics. Cambridge University Press, 2014. Many animal and crop management procedures took place across the centuries. The option which highlights the one taken as an organic procedure is
  1. A)spread of cheap nitrogen fertilizers as an agricultural revolution.
  2. B)use of fertilizers and pesticides to plant large quantities of simple crop.
  3. C)grow of crops through animal manure and compost ever.
  4. D)development of new crops through altenative technologies.
  5. E)enlargement of single crops on replacement of the soil quality.
UEMA20211a faseQuestao 10InglêsCompreensão de textoMedia
Read the text I to answer the questions 09 and 10. TEXT I What Is Organic Anyway? When you think of organic food, what words come to mind? Natural, local, ethical? In fact, the classification of organic food is a tricky business. Until the 19th century, nobody would have considered farming as anything other than organic. Crops were fertilized using animal manure and compost. In the 18th and 19th centuries, however, chemists were discovering more about chemicals. The work of German chemist Justus von Liebig, in particular, led to the development of cheap nitrogen fertilizers. The agricultural revolution that followed, especially in Great Britain, brought about a huge increase in crop production. This helped feed the country’s rapidly growing urban population and reduce famine. However, not everybody was convinced of the benefits of the new technologies. Sir Albert Howard’s experiences in India convinced him that correct animal and crop management in a local area produced strong pest-resistant plants that were superior to those grown with chemical fertilizers. He saw chemical fertilizers as expensive, unnecessary, and unsustainable and studied ways to farm productively but naturally. Howard himself never used the word organic. It was British agriculturalist Lord Northbourne who first referred to a farm as a single “organic whole,” describing a more balanced, sustainable style of farming. Northbourne’s ideas, however, were not widely accepted. The following years saw an increase in the use of fertilizers and pesticides, which allowed farmers to plant large quantities of single crops. Most farms became industrialized single-crop producers that depended on pesticides and fertilizers. Then in the 1970s, some people began to express their concerns about the negative effects of these methods on soil quality and the environment. These green activists began to call for a return to more traditional styles of farming. At the same time, in other parts of the world modern methods were replacing traditional farming. In Mexico, Pakistan, and India, Nobel Prize-winning agriculturalist Norman Borlaug pioneered the use of new crops and technologies and greatly increased food production. Environmentalists criticized Borlaug’s work, which they claimed led to reliance on a single crop, inequality, malnutrition, and the loss of natural wildlife. While Borlaug recognized some of these claims, he argued that his principle aim was an end to hunger, something, he pointed out, that most of his critics had never experienced. Meanwhile in the USA and the UK, many smaller farms were trying to return to natural methods, growing many different crops and keeping animals to fertilize the soil. Throughout the 1970s, activists continued to promote a return to more traditional ways of living, and some people were encouraged to try to provide their own food, both out in the countryside and using smaller urban gardens. However, as the idea of organic food became more popular, big business began to move in. The 1980s and 1990s saw the growth of large organic farms and supermarkets, and the importation of organic produce from abroad. At the same time, new legislation in places such as the USA and Europe has made it extremely expensive and complicated for small producers to obtain organic certification. Ironically, many natural local farms are not classed as organic, while much of the organic food supermarkets sell often comes from foreign countries. This has led to criticism from environmentalists who feel that the term organic no longer represents the ideals of organic farming. As we move into the 21st century with a world population of seven billion people, the debate on how we should feed ourselves shows no sign of coming to an end. SHACKLETON, Caroline & TURNER, Nathan Paul. Money Tree: the business of organics. Cambridge University Press, 2014. The most important argument Mr. Borlaug had to fight his critics was the fact that they had never
  1. A)raised a crop.
  2. B)grown their own food.
  3. C)grown single crops.
  4. D)experienced lack of food.
  5. E)returned to traditional ways of living.
UEMA20211a faseQuestao 11InglêsCompreensão de textoMedia
Read the text II to answer the questions 11 and 12. TEXT II Veggies You Can Regrow From Discarded Roots Patrick Phillips When it comes to cooking with healthy, fresh ingredients, we always end up facing the same issue: what to do with all of the roots we chop off of our veggies? Instead of tossing them in the trash, there’s actually something quite useful you can do with them, and it’ll save you a good chunk of change. Regrowing green onions has become quite popular, and it’s easy to understand why: it’s very simple and fun to check on its growth progress on a daily basis. It’s also a great way to help avoid food waste. However, there are plenty of vegetables you can regrow for yourself at home using scraps. Green Onion Let’s start with the basics: green onions. These are the fastest plants to regrow and also the easiest. To do so, put the root and 1 inch of the white part in a bowl or jar, then fill it with enough water to cover up to halfway up the white part of the onion. Change out the water every 2 to 3 days. You’ll notice it growing within a day and after a week, you’ll have greens that you can use! Romaine Lettuce You can regrow romaine lettuce and also other lettuces by placing the roots of it in a jar filled with at least 1 inch of water. Leave for a few days until it begins to grow, then transfer the roots into soil to continue growing the thriving plant. Cabbage You can regrow cabbage in the same way that you regrow lettuce. Simply save a stump of the cabbage with its roots and place it in 1 inch of water. Then transfer the sprouting leaves into soil. Leeks Since leeks are actually directly related to green onions, they can be regrown using the same method. Place the root and about 2 inches of the white part in a jar with water that reaches about halfway up the white part. These will take a bit longer to regrow, but don’t give up! Make sure to keep changing out the water every 2 or 3 days. Carrot Tops Cut a carrot at the top (the root) and place the piece, cut side-down, in a bowl of water. The leaves of the carrots will grow as opposed to the carrot itself, however, these leaves can be used in salads, be used as a garnish, or can even be put into a pesto. Simply change the water every few days. Celery Celery can be regrown in the same way as the cabbage and romaine. Place the root end of the stalk in 1 inch of water. When the leaves will begin to sprout, wait about a week in order for the celery to become stronger. Make sure you change the water every few days. Once this process is done, you can replant the celery in soil. Celery leaves can also be used in salads. https://www.sizzlfy.com/healthy/veggies-regrow. Slighted modified. Accessed on September the 30th The veggies which have the same way of regrowing are
  1. A)Romaine lettuce / leeks.
  2. B)Cabbage / carrots.
  3. C)Celery / green onions.
  4. D)Celery / carrots.
  5. E)Green onion / leeks.
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