高级英语听力 lesson 18（在线收听）

 Lesson Eighteen

   Section One: News in Brief

   Tapescript           A

   I. Much of the flood-plagued Midwest got more         .  today. Flood

                                                       rain

   waters have forced more than 2,000 families out of their homes.

   Illinois has suffered heavily with 4 deaths and $ 30,000,000 damage

      flooding.  There are also reports that one man was killed

   today in Oklahoma when his car was swept off a bridge.  A

   partially-     red dam was in Wisconsin and remains standing but

   leaking, and officials are fearful more rain could cause it to burst.

   2.. A French television cameraman reported kidnapped in Lebanon

   on Sunday has been freed according to the French Foreign Ministry.

   A spokesman says Jean Marc Srucie was released today in the sout

   ern suburbs of Beirut and has returned to the Christian east sector

   the city.  No group claimed responsibility for his kidnapping and the

   Foreign Ministry did not provide any details about his captivity or

   his return.

   3.       

   Carter during dedication ceremonies for Mr. Carter's presidential li-

   brary near Atf nta.  President Reagan, who soundly defeated Carter

   in the 1980 election, said there was no need to         lav differences

   between the two men: "Our very differences attest t@he greatness of

   our nation, for I can think of no other                  rth where two

   political leaders could disagree so wide                 gether in mu-

   tual respect.' Mr Reagan went on to                       sident Carter

   graced the White House with his passio                     commitment.

   The library was dedicated on Mr. Carter' sixty-second birthday.

And President Reagan advised his predecessor that life begins at

seventy.

  Section Two: News in Detail

  Tapescript

      There was more rain in the Midwest today, where several states

  are facing rising flood waters.  Thousands of people in Illinois and

  Wisconsin have been forced from their homes.  And in Oklahoma,

  the State National Guard was called upon to rescue         -  stranded

  homeowners who had been cut off and trapped.  In northeastern

  Illinois, the floods follow 5 straight days of heavy rain.  Cheryl

  Colralie of member station, WBEZ, reports that the governor of

  Illinois was on the scene with a promise for the people:

      'They're coming.  They're coining.  They're on the way." During

  his tour of the damaged areas, Illinois governor, James Thompson,

  tried to buoy the spirits of weary residents, alerting them that muc

  coveted sandbags were on the way.  Three northern and western

  counties near Chicago, hard hit by storms, have seen the burgeoning

  Foy and Desplaines Rivers spill into their streets, their gvages and,

  ultimately, their homes.                
     Residents and authorities had been inning their hopes

  sandbagging.  Public works trucks line up to oa san onto their

  flatbeds.  The US Army Corps of Engineers with state officials today

  are distributing a quarter million of the bags to communities stricken

  or threatened by ever expanding flood waters.  But for some

  residents, even the sandbags have failed.

     'The water, from flowing this way, went through and by the

  pressure finally knocked the sandbags over.  And, within a matter of

  a minute, every wall came down, and I was standing in water this

  deep.'

     State emergency officials say the state could suffer $ 30' 000,000

  in damages and what is one of Illinois' worst flooding disasters.

  Most residents have been trying to tough it out, but rescue worker,

  Dave Besh, says that's changing-.

      "I know there's people calling up now that refused evacuation

 yesterday, that are calling here now, getting hold of our trucks ver-

 bally because their phones are out, that want to be evacuated now

 and they're trying to get the boats to get them out of there.'

     The floods have driven more than 2,000 people from their

 homes.  They have also forced road closures and businesses and

 schools to shut down.  In Gurney, Illinois, the elementary school

 classrooms sit under 5 feet of water and Gurney Deputy Fire Chief,

 Tim McGrath, says there's little that can, be dpne.

      'We know we're going to d  now that we're going to

 sustain more loss.  There's no wav kf c

 there's no controllingthe river.'

     Today, Governor Thompson decl

 community state disaster areas, setting up the first step for Federal

 help.  The rainy weather forecast is not of much comfort, and some

 weary workers and homeowners say the only thing left to do now is

 wait until the flooding passes and put everything back together

 again.

     For National Public Radio, I'm Cheryl Coralie in Chicago.

 Section Three: Special Report

 Tapescript

     Fast food restaurants have made some Americans rich.  It's been

 more than 30 years since the first McDonald"S opened, and this na-

 tion's eating habits have been transformed by fast food.  Today, we

 spend over $ 50,000,000,000 a year on Whopper's Big Macs and the

 Colonel's Fried Chicken.  The key is convenience.  The ignored factor

 is nutrition.  That's something Michael Jacobson cares about.  He's

 written a Fast F,3od Guide to tell consumers what's under the

 As far as hamburgers go, Jacobson says one chain's burger is as

 good nutritional as the next.

      'Each chain has a variety of hamburgers: singles, doubles, tri-

 ples; in some restaurants, cheeseburger, baconburger, mushroom

 burgers, and generally, when they start gussying up the hamburger

 with the toppings, you're going to get     ore fat, more salt, and less

 nutritious product.'

      'So you think you shouldn't be so concerned with which chain

 it is you're eating at as far as the burger, but rather whether you're

 getting the simple, naked burger, or the burger with all the fillings on

 it. That's where a lot of the fat comes in.'

      ' For instance, at Wendy's, you can just get a regular little

 hamburger, which has about 4 teaspoons of fat, or you can get then

 triple cheeseburger with 15 teaspoons of fat, and that's a tremendous

 difference.  I think the message for hamburgers and many other fast

 foods is to keep it simple, keep it small.'

      "Is the meat that's used in most of thesechains fattier than what

 I'd buy if I went to the butcher and bought meat?'

      'We actually had these meats analyzed, and we found they were

 pretty average.  It was an ordinary grade hariiburger meat for most of

 the chains.  You can get much leaner meat at the grocery store, or if

 you get ground round.  If you want red meat and you want to eat at a

 fast food restaurant, I recommend going for the roast beef.  All roast

 beef was leaner than all hamburger meat in the tests we conducted.

      "Now this does differ from chain to chain because, for instance,

 the Roy Roger's roast beef, you have listed as having 2% fat whereas

 Arby's roast beef, 13%.'

      'The differences in roast beef are really remarkable.  Arby's and

 Hardy's have 7 times as much fat as Roy Roger's.  Also, Roy Roger's

 had real roast beef, whereas Arbys has kind of a composite roast

 beef, where the beef is chipped afid scrunched together with sodium

    .ken tiug2ets, are not whole pieces of chicken.  Rather it's compo-

 ,;ite chicken made with ground-up chicken skin held together with

 sodium phosphate and salt. ft's a relatively fatty product, about 5

 teaspoons of fat for a small order of McNuggets.  The competition

 at, say, Burger King, which makes chicken tenders, uses real chicken.

 And the fat content, partly because it doesn't have -round tip cliick-

 en skin in it, is much lower, about 2 teaspoons for a small order of

 chicken tenders."

      "Chicken is a food that is highly recommended by people who

 are very calorie conscious and are very fat conscious, because it's a

 food low in fat.  But once you get the chicken and you deep fry it, as

 they do at all the fast food chains, is it still a nutritionally good

 food?'

      "Well, chicken products tend to have less fat than beef products

 partly because the fat stays on the outside.  If you're getting fried

       n, you ought to take off the skin, take off the breading.  That's

   ere most of the fat, most of the sodium are.  So you can turn kind

 of a mediocre product into really quite a nutritious product."

               st food industry came to you for advice about how they

 could nutritionally improve their menus, what would you tell them?'

      'Fresh fruit, low-fat diary products, low-fat or skim milk, keep

 up those salad bars, baked fish, baked chicken, and that lean roast

 beef.  It is possible to offer nutritious tasty foods at a fast food res-

 taurant, and I hope that the chains are moving in the right direction

 with the proliferation of salad, salad bars, and the like."

      In Washington, Michael Jacobson, Director of the Center for

 Science in the Public Interest.