Malnutrition
     “Much of the sickness and death attributed to the major communicable diseases is in fact caused by malnutrition which makes the body less able to withstand infections when they strike”， said Dr. Hiroshi Nakajima, Director-General of the World Health Organization(WHO), in his statement on the first day of the World Food Summit organized by the Food and Agriculture Organization of the United Nations in Rome, Italy, from 13 to 17 November, 1996. 
     “At the same time,” he added, “in developing countries today, malnutrition is the cause of 174 million children under five years of age being underweight, and 230 million being stunted in their growth. Such figures represent deprivation, suffering and wasted human potential on a scale that is unacceptable from every point of view. Whether we think in terms of humanitarian concern, common justice or development needs, they demand a response, both from national governments and from international community.”
     At the end of January 1996, 98 countries had national plans of action for nutrition and 41 countries had one under preparation, in keeping with their commitments made at the International Conference on Nutrition in Rome in December 1992. The global situation, however, remains grim. Over 800 million people around the world still cannot meet basic needs for energy and protein, more than two thousand million people lack essential micronutrients, and hundreds of millions suffer from diseases caused by unsafe food and unbalanced diets. 
     In sheer numbers, iron is the most prevalent micronutrient deficiency. Mainly women of reproduction age and children under five are affected by iron deficiency with prevalence hovering around 50% in developing countries. Among various regions in the world, it is South Asia which is hit hardest with prevalence reaching 80% in some countries. In infants and young children even mild anemia is associated with impaired intellectual as well as physical development. In older children and adults iron deficiency reduces work capacity and output. It also leads to increased accidents at work. 
     While there is no single remedy, a combination of several preventive approaches is believed to work best. Dietary improvement includes consumption of iron-and vitamin C-rich foods and foods of animal origin, and avoiding drinking tea or coffee with or soon after meals. Iron supplementation of foods, particularly of staple cereals, is practiced in a growing number of countries. Iron supplementation is the most common approach, particularly for pregnant women.
1. What is the cause of much of the sickness and death?
  A. Certain diseases.                              
  B. Malnutrition.
  C. Infections.                                   
  D. Accidents.

2. What is the writer’s attitude toward the serious situation?
  A. It is strange.                                 
  B. It is acceptable.
  C. We should act.                         
  D. We can only wait.

3. How many countries have made plans of action for nutrition?
  A. 98.              B. 41.                    C. 139.                     D. 57.

4. Which of the following is NOT the harm of lacking iron?
  A. Anemia.                                     
  B. Impaired intellectual development.
  C. Traffic accidents.                              
  D. Reduced work capacity.

5. Which of the following is NOT mentioned as a remedy for iron deficiency?
  A. Eating iron-rich foods.                            
  B. Avoiding drinking tea with meals.
  C. Drinking coffee soon after meals.
  D. Eating foods of animal origin.