Reading Passage Question
No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat, and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of it being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life’s difficulties, and to fulfill the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made from the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value.
The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles elected as to make them both appetizing and healthful. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to “poor material,” “bad luck,” and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of “the reason why,” can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.
Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery.
“No one thing over which we have control exerts so marked an influence”- is a GMAT reading comprehension passage with answers. Candidates need a strong knowledge of English GMAT reading comprehension.
This GMAT Reading Comprehension consists of 4 comprehension questions. The GMAT Reading Comprehension questions are designed for the purpose of testing candidates’ abilities in understanding, analyzing, and applying information or concepts. Candidates can actively prepare with the help of GMAT Reading Comprehension Practice Questions.
Solution and Explanation
Question1
What is the primary concern of the author in writing the passage?
(A) To analyze the intricacies of cooking
(B) To criticize the tendency to ignore nutrition while cooking
(C) To explore the chemistry of mixing ingredients while cooking
(D) To describe the importance of food on the quality of blood in the human body
(E) To examine the impact of scientific cooking on humans
Answer: E
Explanation: The whole passage here emphasizes how science could be used to make food better and healthy for people. It highlights the correlation between science and food, and how that impacts our health. Even the last line of the whole passage signifies the importance of science to cookery. There are different lines in the passage that also relate food with health. The other options are factors that have been mentioned in the passage to signify the importance of science. In nutrition the main motive of the passage is still to relate science and food. This clearly indicates that the correct answer would option E.
Question2
Which of the following is not likely to be a beneficial effect of scientifically prepared food on humans?
(A) To help one cope with life’s difficulties
(B) To make one realize the purpose of his existence
(C) To make one work in the most effective manner
(D) To help one take the best decisions in life
(E) To help one maintain his organs efficiently
Answer: D
Explanation: As mentioned in the second paragraph. Food in the good health of our organs and bodies. These two points are clearly described in the mentioned paragraph. The other two scientifically correlated facts can relate to the points that a good appetite can help one in coping with the problems in their lives and, it can also help in clearing the mind to realize the purpose of existence in a person. Food can help in increasing the glucose to make the brain function but it cannot replace the function of the brain entirely. Hence, option D is the correct answer.
Question3
All of the following can be inferred from the passage EXCEPT
(A) Food has the ability to affect the functioning of the brain.
(B) Generally humans cook and eat food which is convenient.
(C)The process of study of diet and human eating habits is considered a science.
(D) Results are rarely poor when all the guidelines of recipe and ingredients are followed.
(E)Awareness of scientific principles reduces the incidences of failure.
Answer: D
Explanation: The whole passage focuses on the scientific relation with food. It does conclude the importance of food to the functioning of the brain. It also implies that the awareness of scientific methods can reduce the chances of failure. Another point that it mentions is how humans eat according to their convenience instead of following a nutritional process based on science. So, it crosses all the options except for option D. Option D suggests that the paragraph mentions results tend to be poor when recipes are followed. This sentence is not conveyed directly in the passage. Hence, option D is the correct answer.
Question4
According to the passage, which of the following is the problem with most cooking in modern times?
(A) There is too much stress on making food tastier.
(B) Most of the food is prepared from existing recipes.
(C) It is not based on scientific principles.
(D) It makes our blood poorer in quality.
(E) It has become dominated by ignorant cooks.
Answer: C
Explanation: The significance of the passage is to indicate that the food is not prepared according to scientific methods or principles. The lines that imply the lack of involvement of science in the nutrition and the development of food. It states how the passage is directed towards the relationship between scientific principles and food. Lack of health is directly related to the lack of scientific principles. Hence, option C is the correct answer.
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