Read the text below to answer questions 13–15.
Margarine vs. butter: are synthetic spreads toast?
Sales of margarine are in decline, due to a combination of
reformulated recipes, price, health and taste. Do you defend
margarine, or is butter simply better?
Butter vs. margarine: it’s a fight that has gone on for
decades. On one side, there’s butter — rich, creamy, defiantly
full–fat and made for millennia by churning the milk or cream
from cattle. On the other, there’s margarine: the arriviste spread
invented in the 1860s. It might not taste delicious, and it doesn’t
sink into your toast like butter, but for decades margarine has
ridden a wave of success as the “healthy” alternative.
No longer. Sales of margarine have plummeted in the last
year, according to Kantar, with “health” spreads dropping 7.4%
in sales. Flora has been particularly badly hit, losing £24m in
sales, partly due to reformulating its recipe.
Meanwhile, butter is back in vogue. Brits bought 8.7%
more blocks of butter last year, and 6% more spreadable tubs.
This is partly due to the “narrowing price gap between butter and
margarine”, Tim Eales of IRI told The Grocer, but also to the
home baking revival led by Mary Berry, Paul Hollywood and co.
We’re all sticking unsalted butter in our sponges these days.
A yen for natural, unprocessed produce could also be a
factor. “Since all the food scandals of the last 10 years, people
are thinking about where their food comes from — butter is
perceived as ‘pure’”, says food writer Signe Johansen. But is
margarine really out for the count? Big brands are owned by
powerful multinationals such as Unilever, with huge marketing
budgets. Don’t rule spreads out just yet.
Margarine was invented in 1869 by a French food scientist,
Hippolyte Mège–Mouriès, who responded to a challenge by
Napoleon III. Napoleon wanted to find a long–life alternative to
butter to feed troops in the Franco–Prussian war. Mège–Mouriès
mixed skimmed milk, water and beef fat to create a substance
similar to butter in texture, if not in taste. He called it
“oleomargarine” after margarites, the Greek word for pearls — a
reference to its pearly sheen. In 1871 he sold the patent to
Jurgens, a Dutch firm now part of Unilever.
Beef fat was soon replaced by cheaper hydrogenated and
non–hydrogenated vegetable oils. “Margarine gained a foothold
during the first world war”, says food writer and historian Bee
Wilson. “George Orwell wrote of the ‘great war’ that what he
remembered most was not all the deaths but all the margarine.
But at this stage people recognized it was an inferior substitute
for butter: an ersatz food, like drinking chicory instead of coffee.”
In the second world war, British margarine brands were
legally required to add vitamins to their recipes. “The move in
status to margarine as a health food, marketing itself as a
superior alternative, happened after the war”, says Wilson.
Added “healthy” extras — vitamins, omega–3s, unpronounceables
that lower your cholesterol — are still a mainstay of the market.
But while margarine has spent decades fighting butter on
the health front, what about taste? “Margarine has never been
able to replicate the flavour of true butter”, says Johansen. This
despite the fact many brands add milk and cream to their
spreads. “I Can’t Believe It’s Not Butter”? Really? I can.
Unsurprisingly, it’s hard to find a defendant of margarine
among food writers and chefs. One of the few exceptions is
Marguerite Patten, who is a fan of baking with Stork® . Indeed, Stork®
does make for wonderfully crisp shortcrust pastry.
Margarine has taken a bashing on the health front in
recent years, too. Negative press about trans fats in the 00s saw
many brands remove hydrogenated fats from their spreads and
reformulate their recipes. Growing suspicion of processed foods
has led many consumers to return to butter. As Johansen puts it:
“If you want a healthy heart, eat more vegetables.”
And yet, and yet. I’m looking at a tub of Pure Dairy–Free
Soya Spread. It contains 14g saturated fat per 100g, compared
to butter’s 54%. For many consumers, such stats still outweigh
taste when it comes to deciding what’s on their toast. And what
about vegans, and those with lactose intolerance? Margarine
can fulfill needs that butter can’t.
It will never win any taste awards, but there is still a place
for margarine on the supermarket shelves — even if there isn’t
one for it in most food lovers’ fridges.
Margarine vs. butter: are synthetic spreads toast? Adapted.
Available in:http://www.guardian.co.uk
Read the sentence below taken from the text and analyze
the assertions below.
“Sales of margarine have plummeted in the last year,
according to Kantar, with ‘health’ spreads dropping 7.4% in
sales. Flora has been particularly badly hit, losing £24m in
sales, partly due to reformulating its recipe.”
I. The possessive pronoun “its” refers to Flora’s new
recipe.
II. “Due to” establishes a relation of cause to the
situation exposed.
III. “Badly” has the same gramar classification as
“wooly”.
The correct assertion(s) is(are)
Read the text below and choose the alternative that fills in
correctly and respectively the blanks.
Treatment & Managing Reactions
Currently, the only way to prevent a food–allergic reaction
is to ___________ the problem food. Once you have been
diagnosed _________ a food allergy, talk to your doctor
___________ how allergic reactions should be treated. Have
your doctor created a written “Food Allergy Action
Plan”__________ that you and ___________ will know what to
do in the event of a reaction? Mild to moderate symptoms (e.g.,
itching, sneezing, hives and rashes) are _____________ treated
with antihistamines and oral or topical steroids. For patients at
risk ____________ experiencing a severe reaction
(anaphylaxis), epinephrine is prescribed. Epinephrine is the
_____________ medication that can reverse the symptoms of
anaphylaxis. It is available in an auto–injector (Auvi–Q™,
EpiPen® or Adrenaclick®). If prescribed, use Epinephrine at the
first sign of an allergic reaction and call 911. Request an
ambulance and tell the dispatchers that you have just used
Epinephrine for a suspected food–induced anaphylactic reaction.
Patients should always go to the emergency room for further
treatment, _____________ if symptoms appear to resolve after
Epinephrine is administered.
Treatment & Managing Reactions.
Available in: http://www.foodallergy.org
Sobre o artigo 5º da Constituição Federal, analise as assertivas abaixo.
I. Partido político, devidamente constituído e registrado, ainda sem representação no Congresso Nacional, pode impetrar mandado de segurança coletivo.
II. A propositura de ação popular que visa a anular ato lesivo ao patrimônio público, à moralidade administrativa, ao meio ambiente e ao patrimônio histórico e cultural é garantida a qualquer cidadão.
III. Aos reconhecidamente pobres são gratuitos o registro civil de nascimento, o registro civil de casamento e divórcio e a certidão de óbito.
IV. Aquele que ficar preso além do tempo fixado na sentença ou condenado por erro judiciário será indenizado pelo Estado.
É correto o que se afirma em
De acordo com a Lei nº 10.871/2004, que dispõe sobre a
criação de carreiras e organização de cargos das
Agências Públicas, é correto afirmar que
O “Estado de coisas” — state of affairs —, estudado no campo da Análise de Políticas Públicas, pode ser entendido como
Sobre os recursos do Fundo Nacional de Saúde (FNS),
previstos no artigo 2º da Lei nº 8.142/1990, que dispõe,
entre outros, sobre as transferências intergovernamentais
de recursos financeiros na área de saúde, assinale a
alternativa incorreta.
Acerca da avaliação de desempenho, analise as
assertivas abaixo.
I. O modelo de avaliação 360 graus pode ser
implementado por qualquer empresa ou órgão da
Administração Pública, uma vez que não depende
de uma cultura preliminar de avaliação e
comunicação, bastando um forte senso de equipe.
II. O fato de a avaliação de desempenho na
Administração Pública poder ser entendida como
sendo uma situação de recompensa ou penalização,
torna–se um ponto desfavorável a sua implantação.
III. Uma das desvantagens do método de escalas
gráficas é que o registro da avaliação é bastante
trabalhoso, tomando muito tempo do avaliador.
IV. Uma das vantagens do método de escolha forçada é
que proporciona resultados mais confiáveis e isentos
de influências subjetivas e pessoais, pois elimina o
efeito de estereotipação (efeito halo).
É correto o que se afirma em
Sobre a natureza jurídica das agências reguladoras, é incorreto afirmar que
Read the text below to answer questions 13–15.
Margarine vs. butter: are synthetic spreads toast?
Sales of margarine are in decline, due to a combination of
reformulated recipes, price, health and taste. Do you defend
margarine, or is butter simply better?
Butter vs. margarine: it’s a fight that has gone on for
decades. On one side, there’s butter — rich, creamy, defiantly
full–fat and made for millennia by churning the milk or cream
from cattle. On the other, there’s margarine: the arriviste spread
invented in the 1860s. It might not taste delicious, and it doesn’t
sink into your toast like butter, but for decades margarine has
ridden a wave of success as the “healthy” alternative.
No longer. Sales of margarine have plummeted in the last
year, according to Kantar, with “health” spreads dropping 7.4%
in sales. Flora has been particularly badly hit, losing £24m in
sales, partly due to reformulating its recipe.
Meanwhile, butter is back in vogue. Brits bought 8.7%
more blocks of butter last year, and 6% more spreadable tubs.
This is partly due to the “narrowing price gap between butter and
margarine”, Tim Eales of IRI told The Grocer, but also to the
home baking revival led by Mary Berry, Paul Hollywood and co.
We’re all sticking unsalted butter in our sponges these days.
A yen for natural, unprocessed produce could also be a
factor. “Since all the food scandals of the last 10 years, people
are thinking about where their food comes from — butter is
perceived as ‘pure’”, says food writer Signe Johansen. But is
margarine really out for the count? Big brands are owned by
powerful multinationals such as Unilever, with huge marketing
budgets. Don’t rule spreads out just yet.
Margarine was invented in 1869 by a French food scientist,
Hippolyte Mège–Mouriès, who responded to a challenge by
Napoleon III. Napoleon wanted to find a long–life alternative to
butter to feed troops in the Franco–Prussian war. Mège–Mouriès
mixed skimmed milk, water and beef fat to create a substance
similar to butter in texture, if not in taste. He called it
“oleomargarine” after margarites, the Greek word for pearls — a
reference to its pearly sheen. In 1871 he sold the patent to
Jurgens, a Dutch firm now part of Unilever.
Beef fat was soon replaced by cheaper hydrogenated and
non–hydrogenated vegetable oils. “Margarine gained a foothold
during the first world war”, says food writer and historian Bee
Wilson. “George Orwell wrote of the ‘great war’ that what he
remembered most was not all the deaths but all the margarine.
But at this stage people recognized it was an inferior substitute
for butter: an ersatz food, like drinking chicory instead of coffee.”
In the second world war, British margarine brands were
legally required to add vitamins to their recipes. “The move in
status to margarine as a health food, marketing itself as a
superior alternative, happened after the war”, says Wilson.
Added “healthy” extras — vitamins, omega–3s, unpronounceables
that lower your cholesterol — are still a mainstay of the market.
But while margarine has spent decades fighting butter on
the health front, what about taste? “Margarine has never been
able to replicate the flavour of true butter”, says Johansen. This
despite the fact many brands add milk and cream to their
spreads. “I Can’t Believe It’s Not Butter”? Really? I can.
Unsurprisingly, it’s hard to find a defendant of margarine
among food writers and chefs. One of the few exceptions is
Marguerite Patten, who is a fan of baking with Stork® . Indeed, Stork®
does make for wonderfully crisp shortcrust pastry.
Margarine has taken a bashing on the health front in
recent years, too. Negative press about trans fats in the 00s saw
many brands remove hydrogenated fats from their spreads and
reformulate their recipes. Growing suspicion of processed foods
has led many consumers to return to butter. As Johansen puts it:
“If you want a healthy heart, eat more vegetables.”
And yet, and yet. I’m looking at a tub of Pure Dairy–Free
Soya Spread. It contains 14g saturated fat per 100g, compared
to butter’s 54%. For many consumers, such stats still outweigh
taste when it comes to deciding what’s on their toast. And what
about vegans, and those with lactose intolerance? Margarine
can fulfill needs that butter can’t.
It will never win any taste awards, but there is still a place
for margarine on the supermarket shelves — even if there isn’t
one for it in most food lovers’ fridges.
Margarine vs. butter: are synthetic spreads toast? Adapted.
Available in:http://www.guardian.co.uk
According to the text, read the following assertions.
I. According to Signe Johansen, nowadays, people are
more concerned with what they consume, looking for
unprocessed food.
II. Although margarine and butter have a difference in
taste, margarine still beats butter when it comes to
sales.
III. Marguerite Patten doesn’t stand for margarine.
The correct assertion(s) is(are)
Read the text below to answer questions 13–15.
Margarine vs. butter: are synthetic spreads toast?
Sales of margarine are in decline, due to a combination of
reformulated recipes, price, health and taste. Do you defend
margarine, or is butter simply better?
Butter vs. margarine: it’s a fight that has gone on for
decades. On one side, there’s butter — rich, creamy, defiantly
full–fat and made for millennia by churning the milk or cream
from cattle. On the other, there’s margarine: the arriviste spread
invented in the 1860s. It might not taste delicious, and it doesn’t
sink into your toast like butter, but for decades margarine has
ridden a wave of success as the “healthy” alternative.
No longer. Sales of margarine have plummeted in the last
year, according to Kantar, with “health” spreads dropping 7.4%
in sales. Flora has been particularly badly hit, losing £24m in
sales, partly due to reformulating its recipe.
Meanwhile, butter is back in vogue. Brits bought 8.7%
more blocks of butter last year, and 6% more spreadable tubs.
This is partly due to the “narrowing price gap between butter and
margarine”, Tim Eales of IRI told The Grocer, but also to the
home baking revival led by Mary Berry, Paul Hollywood and co.
We’re all sticking unsalted butter in our sponges these days.
A yen for natural, unprocessed produce could also be a
factor. “Since all the food scandals of the last 10 years, people
are thinking about where their food comes from — butter is
perceived as ‘pure’”, says food writer Signe Johansen. But is
margarine really out for the count? Big brands are owned by
powerful multinationals such as Unilever, with huge marketing
budgets. Don’t rule spreads out just yet.
Margarine was invented in 1869 by a French food scientist,
Hippolyte Mège–Mouriès, who responded to a challenge by
Napoleon III. Napoleon wanted to find a long–life alternative to
butter to feed troops in the Franco–Prussian war. Mège–Mouriès
mixed skimmed milk, water and beef fat to create a substance
similar to butter in texture, if not in taste. He called it
“oleomargarine” after margarites, the Greek word for pearls — a
reference to its pearly sheen. In 1871 he sold the patent to
Jurgens, a Dutch firm now part of Unilever.
Beef fat was soon replaced by cheaper hydrogenated and
non–hydrogenated vegetable oils. “Margarine gained a foothold
during the first world war”, says food writer and historian Bee
Wilson. “George Orwell wrote of the ‘great war’ that what he
remembered most was not all the deaths but all the margarine.
But at this stage people recognized it was an inferior substitute
for butter: an ersatz food, like drinking chicory instead of coffee.”
In the second world war, British margarine brands were
legally required to add vitamins to their recipes. “The move in
status to margarine as a health food, marketing itself as a
superior alternative, happened after the war”, says Wilson.
Added “healthy” extras — vitamins, omega–3s, unpronounceables
that lower your cholesterol — are still a mainstay of the market.
But while margarine has spent decades fighting butter on
the health front, what about taste? “Margarine has never been
able to replicate the flavour of true butter”, says Johansen. This
despite the fact many brands add milk and cream to their
spreads. “I Can’t Believe It’s Not Butter”? Really? I can.
Unsurprisingly, it’s hard to find a defendant of margarine
among food writers and chefs. One of the few exceptions is
Marguerite Patten, who is a fan of baking with Stork® . Indeed, Stork®
does make for wonderfully crisp shortcrust pastry.
Margarine has taken a bashing on the health front in
recent years, too. Negative press about trans fats in the 00s saw
many brands remove hydrogenated fats from their spreads and
reformulate their recipes. Growing suspicion of processed foods
has led many consumers to return to butter. As Johansen puts it:
“If you want a healthy heart, eat more vegetables.”
And yet, and yet. I’m looking at a tub of Pure Dairy–Free
Soya Spread. It contains 14g saturated fat per 100g, compared
to butter’s 54%. For many consumers, such stats still outweigh
taste when it comes to deciding what’s on their toast. And what
about vegans, and those with lactose intolerance? Margarine
can fulfill needs that butter can’t.
It will never win any taste awards, but there is still a place
for margarine on the supermarket shelves — even if there isn’t
one for it in most food lovers’ fridges.
Margarine vs. butter: are synthetic spreads toast? Adapted.
Available in:http://www.guardian.co.uk
Read the sentence below and choose the alternative that
presents a synonym to the underlined verb.
“Margarine can fulfill needs that butter can’t.”
Read the sentence below and choose the option that fills in
the blank with the correct form of the verb.
“The drugs affected by grapefruit juice usually have some
difficulty entering the body after they are consumed
because an intestinal enzyme partially destroys them as
they ______________.”
Clue to grapefruit drug reaction.
Available in: http://news.bbc.co.uk.
Com base no Código de Ética Profissional do Servidor
Público Federal, Decreto nº 1.171/1994, analise as
assertivas abaixo.
I. É vedado ao servidor público prejudicar
deliberadamente a reputação de outros servidores
ou de cidadãos que deles dependem.
II. Em circunstâncias complexas e delicadas, é
facultado ao servidor público avaliar se deve ou não,
com base em seu espírito de solidariedade e
julgamento humano, relevar eventual infração ao
Código de Ética.
III. Os avanços técnicos e científicos do conhecimento
do servidor somente podem ser utilizados mediante
aprovação superior.
IV. O servidor público deve abster–se, de forma
absoluta, de exercer sua função, poder ou
autoridade com finalidade estranha ao interesse
público, mesmo que observando as formalidades
legais e não cometendo qualquer violação expressa
à lei.
É correto o que se afirma em
Sobre o Modelo da Anarquia Organizada, de Cohen, March e Olsen, é correto afirmar que
Com relação às teorias regulatórias, analise as assertivas
abaixo.
I. Condições de entrada com exclusividade de
demanda são importantes para recuperação de
custos afundados em casos de monopólios naturais.
II. Os níveis tarifários de um contrato devem ser
estabelecidos no processo licitatório, devendo ser
conhecidos desde então, sem possibilidade de
ajuste posterior, o que implica manutenção do
equilíbrio econômico–financeiro dos serviços
prestados.
III. Quanto maior a concorrência em um setor, maior é a
necessidade do regulador em obter informações e
intervir, sancionando os operadores ineficientes.
IV. Na teoria econômica, sob a gestão pública, a
tendência é que haja um fraco desempenho das
empresas, dado à falta de penalização à gestão
improdutiva, pois os lucros e as perdas não são
totalmente percebidos pelos gestores.
V. O sistema de “preço–teto” assume a assimetria de
informação entre regulador e regulados, e como não
observa o empenho de eficiência do operador, evita
que os ganhos de eficiência sejam repartidos com os
usuários.
É correto o que se afirma em
Sobre as agências reguladoras, assinale a alternativa incorreta.
