Questõesde UNIFESP sobre Interpretação de texto | Reading comprehension

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Reducing food waste would mitigate climate change, study shows

April 7, 2016

    Reducing food waste around the world would help curb emissions of planet-warming gases, lessening some of the impacts of climate change such as more extreme weather and rising seas, scientists said on Thursday.
    Up to 14% of emissions from agriculture in 2050 could be avoided by managing food use and distribution better, according to a new study from the Potsdam Institute for Climate Impact Research (PIK). “Agriculture is a major driver of climate change, accounting for more than 20% of overall global greenhouse gas emissions in 2010,” said co-author Prajal Pradhan. “Avoiding food loss and waste would therefore avoid unnecessary greenhouse gas emissions and help mitigate climate change.”
    Between 30 and 40% of food produced around the world is never eaten, because it is spoiled after harvest and during transportation, or thrown away by shops and consumers. The share of food wasted is expected to increase drastically if emerging economies like China and India adopt western food habits, including a shift to eating more meat, the researchers warned. Richer countries tend to consume more food than is healthy or simply waste it, they noted.
    As poorer countries develop and the world’s population grows, emissions associated with food waste could soar from 0.5 gigatonnes (GT) of carbon dioxide equivalent per year to between 1.9 and 2.5 GT annually by mid-century, showed the study published in the Environmental Science & Technology journal. It is widely argued that cutting food waste and distributing the world’s surplus food where it is needed could help tackle hunger in places that do not have enough - especially given that land to expand farming is limited.
    But Jürgen Kropp, another of the study’s co-authors and PIK’s head of climate change and development, told the Thomson Reuters Foundation the potential for food waste curbs to reduce emissions should be given more attention. “It is not a strategy of governments at the moment,” he said.

             (www.theguardian.com. Adaptado.)

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Reducing food waste would mitigate climate change, study shows

April 7, 2016

    Reducing food waste around the world would help curb emissions of planet-warming gases, lessening some of the impacts of climate change such as more extreme weather and rising seas, scientists said on Thursday.
    Up to 14% of emissions from agriculture in 2050 could be avoided by managing food use and distribution better, according to a new study from the Potsdam Institute for Climate Impact Research (PIK). “Agriculture is a major driver of climate change, accounting for more than 20% of overall global greenhouse gas emissions in 2010,” said co-author Prajal Pradhan. “Avoiding food loss and waste would therefore avoid unnecessary greenhouse gas emissions and help mitigate climate change.”
    Between 30 and 40% of food produced around the world is never eaten, because it is spoiled after harvest and during transportation, or thrown away by shops and consumers. The share of food wasted is expected to increase drastically if emerging economies like China and India adopt western food habits, including a shift to eating more meat, the researchers warned. Richer countries tend to consume more food than is healthy or simply waste it, they noted.
    As poorer countries develop and the world’s population grows, emissions associated with food waste could soar from 0.5 gigatonnes (GT) of carbon dioxide equivalent per year to between 1.9 and 2.5 GT annually by mid-century, showed the study published in the Environmental Science & Technology journal. It is widely argued that cutting food waste and distributing the world’s surplus food where it is needed could help tackle hunger in places that do not have enough - especially given that land to expand farming is limited.
    But Jürgen Kropp, another of the study’s co-authors and PIK’s head of climate change and development, told the Thomson Reuters Foundation the potential for food waste curbs to reduce emissions should be given more attention. “It is not a strategy of governments at the moment,” he said.

             (www.theguardian.com. Adaptado.)

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Reducing food waste would mitigate climate change, study shows

April 7, 2016

    Reducing food waste around the world would help curb emissions of planet-warming gases, lessening some of the impacts of climate change such as more extreme weather and rising seas, scientists said on Thursday.
    Up to 14% of emissions from agriculture in 2050 could be avoided by managing food use and distribution better, according to a new study from the Potsdam Institute for Climate Impact Research (PIK). “Agriculture is a major driver of climate change, accounting for more than 20% of overall global greenhouse gas emissions in 2010,” said co-author Prajal Pradhan. “Avoiding food loss and waste would therefore avoid unnecessary greenhouse gas emissions and help mitigate climate change.”
    Between 30 and 40% of food produced around the world is never eaten, because it is spoiled after harvest and during transportation, or thrown away by shops and consumers. The share of food wasted is expected to increase drastically if emerging economies like China and India adopt western food habits, including a shift to eating more meat, the researchers warned. Richer countries tend to consume more food than is healthy or simply waste it, they noted.
    As poorer countries develop and the world’s population grows, emissions associated with food waste could soar from 0.5 gigatonnes (GT) of carbon dioxide equivalent per year to between 1.9 and 2.5 GT annually by mid-century, showed the study published in the Environmental Science & Technology journal. It is widely argued that cutting food waste and distributing the world’s surplus food where it is needed could help tackle hunger in places that do not have enough - especially given that land to expand farming is limited.
    But Jürgen Kropp, another of the study’s co-authors and PIK’s head of climate change and development, told the Thomson Reuters Foundation the potential for food waste curbs to reduce emissions should be given more attention. “It is not a strategy of governments at the moment,” he said.

             (www.theguardian.com. Adaptado.)

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Reducing food waste would mitigate climate change, study shows

April 7, 2016

    Reducing food waste around the world would help curb emissions of planet-warming gases, lessening some of the impacts of climate change such as more extreme weather and rising seas, scientists said on Thursday.
    Up to 14% of emissions from agriculture in 2050 could be avoided by managing food use and distribution better, according to a new study from the Potsdam Institute for Climate Impact Research (PIK). “Agriculture is a major driver of climate change, accounting for more than 20% of overall global greenhouse gas emissions in 2010,” said co-author Prajal Pradhan. “Avoiding food loss and waste would therefore avoid unnecessary greenhouse gas emissions and help mitigate climate change.”
    Between 30 and 40% of food produced around the world is never eaten, because it is spoiled after harvest and during transportation, or thrown away by shops and consumers. The share of food wasted is expected to increase drastically if emerging economies like China and India adopt western food habits, including a shift to eating more meat, the researchers warned. Richer countries tend to consume more food than is healthy or simply waste it, they noted.
    As poorer countries develop and the world’s population grows, emissions associated with food waste could soar from 0.5 gigatonnes (GT) of carbon dioxide equivalent per year to between 1.9 and 2.5 GT annually by mid-century, showed the study published in the Environmental Science & Technology journal. It is widely argued that cutting food waste and distributing the world’s surplus food where it is needed could help tackle hunger in places that do not have enough - especially given that land to expand farming is limited.
    But Jürgen Kropp, another of the study’s co-authors and PIK’s head of climate change and development, told the Thomson Reuters Foundation the potential for food waste curbs to reduce emissions should be given more attention. “It is not a strategy of governments at the moment,” he said.

             (www.theguardian.com. Adaptado.)

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In developing countries there are high levels of what is known as “food loss”, which is unintentional wastage, often due to poor equipment, transportation and infrastructure. In wealthy countries, there are low levels of unintentional losses but high levels of “food waste”, which involves food being thrown away by consumers because they have purchased too much, or by retailers who reject food because of exacting aesthetic standards.

                                                                                        (www.theguardian.com)

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In developing countries there are high levels of what is known as “food loss”, which is unintentional wastage, often due to poor equipment, transportation and infrastructure. In wealthy countries, there are low levels of unintentional losses but high levels of “food waste”, which involves food being thrown away by consumers because they have purchased too much, or by retailers who reject food because of exacting aesthetic standards.

                                                                                        (www.theguardian.com)

Leia o texto para responder à questão.

In developing countries there are high levels of what is known as “food loss”, which is unintentional wastage, often due to poor equipment, transportation and infrastructure. In wealthy countries, there are low levels of unintentional losses but high levels of “food waste”, which involves food being thrown away by consumers because they have purchased too much, or by retailers who reject food because of exacting aesthetic standards.

                                                                                        (www.theguardian.com)

Leia o texto para responder à questão.

In developing countries there are high levels of what is known as “food loss”, which is unintentional wastage, often due to poor equipment, transportation and infrastructure. In wealthy countries, there are low levels of unintentional losses but high levels of “food waste”, which involves food being thrown away by consumers because they have purchased too much, or by retailers who reject food because of exacting aesthetic standards.

                                                                                        (www.theguardian.com)

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The Rise of Antibiotic Resistance 

By The Editorial Board

May 10, 2014

    The World Health Organization has surveyed the growth of antibiotic-resistant germs around the world – the first such survey it has ever conducted – and come up with disturbing findings. In a report issued late last month, the organization found that antimicrobial resistance in bacteria (the main focus of the report), fungi, viruses and parasites is an increasingly serious threat in every part of the world. “A problem so serious that it threatens the achievements of modern medicine,” the organization said. “A post-antibiotic era, in which common infections and minor injuries can kill, far from being an apocalyptic fantasy, is instead a very real possibility for the 21st century.” 

    The growth of antibiotic-resistant pathogens means that in ever more cases, standard treatments no longer work, infections are harder or impossible to control, the risk of spreading infections to others is increased, and illnesses and hospital stays are prolonged. All of these drive up the costs of illnesses and the risk of death. The survey sought to determine the scope of the problem by asking countries to submit their most recent surveillance data (114 did so). Unfortunately, the data was glaringly incomplete because few countries track and monitor antibiotic resistance comprehensively, and there is no standard methodology for doing so.

    Still, it is clear that major resistance problems have already developed, both for antibiotics that are used routinely and for those deemed “last resort” treatments to cure people when all else has failed. Carbapenem antibiotics, a class of drugs used as a last resort to treat life-threatening infections caused by a common intestinal bacterium, have failed to work in more than half the people treated in some countries. The bacterium is a major cause of hospital-acquired infections such as pneumonia, bloodstream infections, and infections in newborns and intensive-care patients. Similarly, the failure of a last-resort treatment for gonorrhoea has been confirmed in 10 countries, including many with advanced health care systems, such as Australia, Canada, France, Sweden and Britain. And resistance to a class of antibiotics that is routinely used to treat urinary tract infections caused by E. coli is widespread; in some countries the drugs are now ineffective in more than half of the patients treated. This sobering report is intended to kick-start a global campaign to develop tools and standards to track drug resistance, measure its health and economic impact, and design solutions.

   The most urgent need is to minimize the overuse of antibiotics in medicine and agriculture, which accelerates the development of resistant strains. In the United States, the Food and Drug Administration (FDA) has issued voluntary guidelines calling on drug companies, animal producers and veterinarians to stop indiscriminately using antibiotics that are important for treating humans on livestock; the drug companies have said they will comply. But the agency, shortsightedly, has appealed a court order requiring it to ban the use of penicillin and two forms of tetracycline by animal producers to promote growth unless they provide proof that it will not promote drug-resistant microbes.

   The pharmaceutical industry needs to be encouraged to develop new antibiotics to supplement those that are losing their effectiveness. The Royal Pharmaceutical Society, which represents pharmacists in Britain, called this month for stronger financial incentives. It said that no new class of antibiotics has been discovered since 1987, largely because the financial returns for finding new classes of antibiotics are too low. Unlike lucrative drugs to treat chronic diseases like cancer and cardiovascular ailments, antibiotics are typically taken for a short period of time, and any new drug is apt to be used sparingly and held in reserve to treat patients resistant to existing drugs. Antibiotics have transformed medicine and saved countless lives over the past seven decades. Now, rampant overuse and the lack of new drugs in the pipeline threaten to undermine their effectiveness.

(www.nytimes.com. Adaptado.)

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The Rise of Antibiotic Resistance 

By The Editorial Board

May 10, 2014

    The World Health Organization has surveyed the growth of antibiotic-resistant germs around the world – the first such survey it has ever conducted – and come up with disturbing findings. In a report issued late last month, the organization found that antimicrobial resistance in bacteria (the main focus of the report), fungi, viruses and parasites is an increasingly serious threat in every part of the world. “A problem so serious that it threatens the achievements of modern medicine,” the organization said. “A post-antibiotic era, in which common infections and minor injuries can kill, far from being an apocalyptic fantasy, is instead a very real possibility for the 21st century.” 

    The growth of antibiotic-resistant pathogens means that in ever more cases, standard treatments no longer work, infections are harder or impossible to control, the risk of spreading infections to others is increased, and illnesses and hospital stays are prolonged. All of these drive up the costs of illnesses and the risk of death. The survey sought to determine the scope of the problem by asking countries to submit their most recent surveillance data (114 did so). Unfortunately, the data was glaringly incomplete because few countries track and monitor antibiotic resistance comprehensively, and there is no standard methodology for doing so.

    Still, it is clear that major resistance problems have already developed, both for antibiotics that are used routinely and for those deemed “last resort” treatments to cure people when all else has failed. Carbapenem antibiotics, a class of drugs used as a last resort to treat life-threatening infections caused by a common intestinal bacterium, have failed to work in more than half the people treated in some countries. The bacterium is a major cause of hospital-acquired infections such as pneumonia, bloodstream infections, and infections in newborns and intensive-care patients. Similarly, the failure of a last-resort treatment for gonorrhoea has been confirmed in 10 countries, including many with advanced health care systems, such as Australia, Canada, France, Sweden and Britain. And resistance to a class of antibiotics that is routinely used to treat urinary tract infections caused by E. coli is widespread; in some countries the drugs are now ineffective in more than half of the patients treated. This sobering report is intended to kick-start a global campaign to develop tools and standards to track drug resistance, measure its health and economic impact, and design solutions.

   The most urgent need is to minimize the overuse of antibiotics in medicine and agriculture, which accelerates the development of resistant strains. In the United States, the Food and Drug Administration (FDA) has issued voluntary guidelines calling on drug companies, animal producers and veterinarians to stop indiscriminately using antibiotics that are important for treating humans on livestock; the drug companies have said they will comply. But the agency, shortsightedly, has appealed a court order requiring it to ban the use of penicillin and two forms of tetracycline by animal producers to promote growth unless they provide proof that it will not promote drug-resistant microbes.

   The pharmaceutical industry needs to be encouraged to develop new antibiotics to supplement those that are losing their effectiveness. The Royal Pharmaceutical Society, which represents pharmacists in Britain, called this month for stronger financial incentives. It said that no new class of antibiotics has been discovered since 1987, largely because the financial returns for finding new classes of antibiotics are too low. Unlike lucrative drugs to treat chronic diseases like cancer and cardiovascular ailments, antibiotics are typically taken for a short period of time, and any new drug is apt to be used sparingly and held in reserve to treat patients resistant to existing drugs. Antibiotics have transformed medicine and saved countless lives over the past seven decades. Now, rampant overuse and the lack of new drugs in the pipeline threaten to undermine their effectiveness.

(www.nytimes.com. Adaptado.)

Leia o texto para responder a questão.

The Rise of Antibiotic Resistance 

By The Editorial Board

May 10, 2014

    The World Health Organization has surveyed the growth of antibiotic-resistant germs around the world – the first such survey it has ever conducted – and come up with disturbing findings. In a report issued late last month, the organization found that antimicrobial resistance in bacteria (the main focus of the report), fungi, viruses and parasites is an increasingly serious threat in every part of the world. “A problem so serious that it threatens the achievements of modern medicine,” the organization said. “A post-antibiotic era, in which common infections and minor injuries can kill, far from being an apocalyptic fantasy, is instead a very real possibility for the 21st century.” 

    The growth of antibiotic-resistant pathogens means that in ever more cases, standard treatments no longer work, infections are harder or impossible to control, the risk of spreading infections to others is increased, and illnesses and hospital stays are prolonged. All of these drive up the costs of illnesses and the risk of death. The survey sought to determine the scope of the problem by asking countries to submit their most recent surveillance data (114 did so). Unfortunately, the data was glaringly incomplete because few countries track and monitor antibiotic resistance comprehensively, and there is no standard methodology for doing so.

    Still, it is clear that major resistance problems have already developed, both for antibiotics that are used routinely and for those deemed “last resort” treatments to cure people when all else has failed. Carbapenem antibiotics, a class of drugs used as a last resort to treat life-threatening infections caused by a common intestinal bacterium, have failed to work in more than half the people treated in some countries. The bacterium is a major cause of hospital-acquired infections such as pneumonia, bloodstream infections, and infections in newborns and intensive-care patients. Similarly, the failure of a last-resort treatment for gonorrhoea has been confirmed in 10 countries, including many with advanced health care systems, such as Australia, Canada, France, Sweden and Britain. And resistance to a class of antibiotics that is routinely used to treat urinary tract infections caused by E. coli is widespread; in some countries the drugs are now ineffective in more than half of the patients treated. This sobering report is intended to kick-start a global campaign to develop tools and standards to track drug resistance, measure its health and economic impact, and design solutions.

   The most urgent need is to minimize the overuse of antibiotics in medicine and agriculture, which accelerates the development of resistant strains. In the United States, the Food and Drug Administration (FDA) has issued voluntary guidelines calling on drug companies, animal producers and veterinarians to stop indiscriminately using antibiotics that are important for treating humans on livestock; the drug companies have said they will comply. But the agency, shortsightedly, has appealed a court order requiring it to ban the use of penicillin and two forms of tetracycline by animal producers to promote growth unless they provide proof that it will not promote drug-resistant microbes.

   The pharmaceutical industry needs to be encouraged to develop new antibiotics to supplement those that are losing their effectiveness. The Royal Pharmaceutical Society, which represents pharmacists in Britain, called this month for stronger financial incentives. It said that no new class of antibiotics has been discovered since 1987, largely because the financial returns for finding new classes of antibiotics are too low. Unlike lucrative drugs to treat chronic diseases like cancer and cardiovascular ailments, antibiotics are typically taken for a short period of time, and any new drug is apt to be used sparingly and held in reserve to treat patients resistant to existing drugs. Antibiotics have transformed medicine and saved countless lives over the past seven decades. Now, rampant overuse and the lack of new drugs in the pipeline threaten to undermine their effectiveness.

(www.nytimes.com. Adaptado.)