Questões de Inglês do ENEM

The modern F=ma form of Newton's second law occurs nowhere in any edition of the Principia even though he had seen his second law formulated in this way in print during the interval between the second and third editions in Jacob Hermann's Phoronomia of 1716. Instead, it has the following formulation in all three editions: A change in (1) ________ is proportional to the motive (2) ________ impressed and takes place along the (3) _________ line in which that force is (4)________. In the body of the Principia this law is applied both to (5) _______ cases, in which an instantaneous impulse such as from impact is effecting the change in motion, and to cases of (6) _______ action, such as the change in motion in the continuous deceleration of a body moving in a resisting medium. Newton thus appears to have intended his second law to be neutral between discrete forces (that is, what we now call impulses) and Hermann's Phoronomia of 1716. Instead, it has the following formulation in all three editions: A change in (1) ________ is proportional to the motive (2) ________ impressed and takes place along the (3) _________ line in which that force is (4)________. In the body of the Principia this law is applied both to (5) _______ cases, in which an instantaneous impulse such as from impact is effecting the change in motion, and to cases of (6) _______ action, such as the change in motion in the continuous deceleration of a body moving in a resisting medium. Newton thus appears to have intended his second law to be neutral between discrete forces (that is, what we now call impulses) and continuous forces.

(Adaptado de George Smith, "Newton's Philosophiae Naturalis Principia Mathematica", em Edward N. Zalta (ed.), The Stanford Encyclopedia of Philosophy (Winter 2008 Edition). Disponível em https://plato.stanford.edu/archives/win2008/entries/newton-principia/. Acessado em 24/10/2017.)

Assinale a alternativa que apresenta a sequência adequada de palavras que preenchem as lacunas do texto acima, para que os conceitos utilizados estejam corretos. 

Coral reefs are colorful underwater forests which teem with life and act as a natural protective barrier for coastal regions. The fishes and plants which call them home belong to some of the most diverse ― and fragile ― ecosystems on the planet. Higher sea temperatures from global warming have already caused major coral bleaching events. Bleaching occurs when corals respond to the stress of warmer temperatures by expelling the colorful algae that live within them. Increased levels of atmospheric carbon dioxide result in higher levels of CO² in the water, leading to ocean acidification, which is also a threat to coral. As the oceans become more acidic, the corals' ability to form skeletons through calcification is inhibited, causing their growth to slow. Increasing sea levels caused by melting sea ice could also cause problems for some reefs by making them too deep to receive adequate sunlight, another factor important for survival.

(Adaptado de Coral Reefs, The National Wildlife Federation. Disponível em https://www.nwf.org/Wildlife/Threats-to-Wildlife/GlobalWarming/Effects-on-Wildlife-and-Habitat/Coral-Reefs.aspx. Acessado em 26/07/2017.)

Considerando o texto e seus conhecimentos, assinale a alternativa correta.

Os recifes de corais estão seriamente ameaçados pela combinação dos seguintes fatores:

No artigo de opinião acima, o autor 

Segundo o testemunho de Olaudah Equiano,

Os panfletos acima foram distribuídos na entrada de uma assembleia de estudantes universitários, reunidos para discutir um pedido de reforma nos banheiros do campus. Assinale a opção correta. 

                        When does the brain work best?

                     The peak times and ages for learning

      What’s your ideal time of the day for brain performance? Surprisingly, the answer to this isn’t as simple as being a morning or a night person. New research has shown that certain times of the day are best for completing specific tasks, and listening to your body’s natural clock may help you to accomplish more in 24 hours.

      Science suggests that the best time for our natural peak productivity is late morning. Our body temperatures start to rise just before we wake up in the morning and continue to increase through midday, Steve Kay, a professor of molecular and computational biology at the University of Southern California told The Wall Street Journal. This gradual increase in body temperature means that our working memory, alertness, and concentration also gradually improve, peaking at about mid morning. Our alertness tends to dip after this point, but one study suggested that midday fatigue may actually boost our creative abilities. For a 2011 study, 428 students were asked to solve a series of two types of problems, requiring either analytical or novel thinking. Results showed that their performance on the second type was best at non-peak times of day when they were tired.

      As for the age where our brains are at peak condition, science has long held that fluid intelligence, or the ability to think quickly and recall information, peaks at around age 20. However, a 2015 study revealed that peak brain age is far more complicated than previously believed and concluded that there are about 30 subsets of intelligence, all of which peak at different ages for different people. For example, the study found that raw speed in processing information appears to peak around age 18 or 19, then immediately starts to decline, but short-term memory continues to improve until around age 25, and then begins to drop around age 35, Medical Xpress reported. The ability to evaluate other people’s emotional states peaked much later, in the 40s or 50s. In addition, the study suggested that out our vocabulary may peak as late as our 60s’s or 70’s.

      Still, while working according to your body’s natural clock may sound helpful, it’s important to remember that these times may differ from person to person. On average, people can be divided into two distinct groups: morning people tend to wake up and go to sleep earlier and to be most productive early in the day. Evening people tend to wake up later, start more slowly and peak in the evening. If being a morning or evening person has been working for you the majority of your life, it may be best to not fix what’s not broken.

           (Dana Dovey. www.medicaldaily.com, 08.08.2016. Adaptado.)

                        When does the brain work best?

                     The peak times and ages for learning

      What’s your ideal time of the day for brain performance? Surprisingly, the answer to this isn’t as simple as being a morning or a night person. New research has shown that certain times of the day are best for completing specific tasks, and listening to your body’s natural clock may help you to accomplish more in 24 hours.

      Science suggests that the best time for our natural peak productivity is late morning. Our body temperatures start to rise just before we wake up in the morning and continue to increase through midday, Steve Kay, a professor of molecular and computational biology at the University of Southern California told The Wall Street Journal. This gradual increase in body temperature means that our working memory, alertness, and concentration also gradually improve, peaking at about mid morning. Our alertness tends to dip after this point, but one study suggested that midday fatigue may actually boost our creative abilities. For a 2011 study, 428 students were asked to solve a series of two types of problems, requiring either analytical or novel thinking. Results showed that their performance on the second type was best at non-peak times of day when they were tired.

      As for the age where our brains are at peak condition, science has long held that fluid intelligence, or the ability to think quickly and recall information, peaks at around age 20. However, a 2015 study revealed that peak brain age is far more complicated than previously believed and concluded that there are about 30 subsets of intelligence, all of which peak at different ages for different people. For example, the study found that raw speed in processing information appears to peak around age 18 or 19, then immediately starts to decline, but short-term memory continues to improve until around age 25, and then begins to drop around age 35, Medical Xpress reported. The ability to evaluate other people’s emotional states peaked much later, in the 40s or 50s. In addition, the study suggested that out our vocabulary may peak as late as our 60s’s or 70’s.

      Still, while working according to your body’s natural clock may sound helpful, it’s important to remember that these times may differ from person to person. On average, people can be divided into two distinct groups: morning people tend to wake up and go to sleep earlier and to be most productive early in the day. Evening people tend to wake up later, start more slowly and peak in the evening. If being a morning or evening person has been working for you the majority of your life, it may be best to not fix what’s not broken.

           (Dana Dovey. www.medicaldaily.com, 08.08.2016. Adaptado.)

                        When does the brain work best?

                     The peak times and ages for learning

      What’s your ideal time of the day for brain performance? Surprisingly, the answer to this isn’t as simple as being a morning or a night person. New research has shown that certain times of the day are best for completing specific tasks, and listening to your body’s natural clock may help you to accomplish more in 24 hours.

      Science suggests that the best time for our natural peak productivity is late morning. Our body temperatures start to rise just before we wake up in the morning and continue to increase through midday, Steve Kay, a professor of molecular and computational biology at the University of Southern California told The Wall Street Journal. This gradual increase in body temperature means that our working memory, alertness, and concentration also gradually improve, peaking at about mid morning. Our alertness tends to dip after this point, but one study suggested that midday fatigue may actually boost our creative abilities. For a 2011 study, 428 students were asked to solve a series of two types of problems, requiring either analytical or novel thinking. Results showed that their performance on the second type was best at non-peak times of day when they were tired.

      As for the age where our brains are at peak condition, science has long held that fluid intelligence, or the ability to think quickly and recall information, peaks at around age 20. However, a 2015 study revealed that peak brain age is far more complicated than previously believed and concluded that there are about 30 subsets of intelligence, all of which peak at different ages for different people. For example, the study found that raw speed in processing information appears to peak around age 18 or 19, then immediately starts to decline, but short-term memory continues to improve until around age 25, and then begins to drop around age 35, Medical Xpress reported. The ability to evaluate other people’s emotional states peaked much later, in the 40s or 50s. In addition, the study suggested that out our vocabulary may peak as late as our 60s’s or 70’s.

      Still, while working according to your body’s natural clock may sound helpful, it’s important to remember that these times may differ from person to person. On average, people can be divided into two distinct groups: morning people tend to wake up and go to sleep earlier and to be most productive early in the day. Evening people tend to wake up later, start more slowly and peak in the evening. If being a morning or evening person has been working for you the majority of your life, it may be best to not fix what’s not broken.

           (Dana Dovey. www.medicaldaily.com, 08.08.2016. Adaptado.)

Examine a tira para responder à questão.

                                           T E X T

      As growth slows in wealthy countries, Western food companies are aggressively expanding in developing nations, contributing to obesity and health problems.

      FORTALEZA, Brazil — Children’s squeals rang through the muggy morning air as a woman pushed a gleaming white cart along pitted, trash-strewn streets. She was making deliveries to some of the poorest households in this seaside city, bringing pudding, cookies and other packaged foods to the customers on her sales route.

      Celene da Silva, 29, is one of thousands of door-to-door vendors for Nestlé, helping the world’s largest packaged food conglomerate expand its reach into a quarter-million households in Brazil’s farthestflung corners.

      As she dropped off variety packs of Chandelle pudding, Kit-Kats and Mucilon infant cereal, there was something striking about her customers: Many were visibly overweight, even small children.

      She gestured to a home along her route and shook her head, recalling how its patriarch, a morbidly obese man, died the previous week. “He ate a piece of cake and died in his sleep,” she said.

      Mrs. da Silva, who herself weighs more than 200 pounds, recently discovered that she had high blood pressure, a condition she acknowledges is probably tied to her weakness for fried chicken and the Coca-Cola she drinks with every meal, breakfast included.

      Nestlé’s direct-sales army in Brazil is part of a broader transformation of the food system that is delivering Western-style processed food and sugary drinks to the most isolated pockets of Latin America, Africa and Asia. As their growth slows in the wealthiest countries, multinational food companies like Nestlé, PepsiCo and General Mills have been aggressively expanding their presence in developing nations, unleashing a marketing juggernaut that is upending traditional diets from Brazil to Ghana to India.

      A New York Times examination of corporate records, epidemiological studies and government reports — as well as interviews with scores of nutritionists and health experts around the world — reveals a sea change in the way food is produced, distributed and advertised across much of the globe. The shift, many public health experts say, is contributing to a new epidemic of diabetes and heart disease, chronic illnesses that are fed by soaring rates of obesity in places that struggled with hunger and malnutrition just a generation ago.

      The new reality is captured by a single, stark fact: Across the world, more people are now obese than underweight. At the same time, scientists say, the growing availability of high-calorie, nutrient-poor foods is generating a new type of malnutrition, one in which a growing number of people are both overweight and undernourished.

      “The prevailing story is that this is the best of all possible worlds — cheap food, widely available. If you don’t think about it too hard, it makes sense,” said Anthony Winson, who studies the political economics of nutrition at the University of Guelph in Ontario. A closer look, however, reveals a much different story, he said. “To put it in stark terms: The diet is killing us.”

      Even critics of processed food acknowledge that there are multiple factors in the rise of obesity, including genetics, urbanization, growing incomes and more sedentary lives. Nestlé executives say their products have helped alleviate hunger, provided crucial nutrients, and that the company has squeezed salt, fat and sugar from thousands of items to make them healthier. But Sean Westcott, head of food research and development at Nestlé, conceded obesity has been an unexpected side effect of making inexpensive processed food more widely available.

      “We didn’t expect what the impact would be,” he said.

      Part of the problem, he added, is a natural tendency for people to overeat as they can afford more food. Nestlé, he said, strives to educate consumers about proper portion size and to make and market foods that balance “pleasure and nutrition.”

      There are now more than 700 million obese people worldwide, 108 million of them children, according to research published recently in The New England Journal of Medicine. The prevalence of obesity has doubled in 73 countries since 1980, contributing to four million premature deaths, the study found. 

                                                                               By ANDREW JACOBS and MATT RICHTEL

                                                  The New York Times SEPT. 16, 2017 https://www.nytimes.com

                                           T E X T

      As growth slows in wealthy countries, Western food companies are aggressively expanding in developing nations, contributing to obesity and health problems.

      FORTALEZA, Brazil — Children’s squeals rang through the muggy morning air as a woman pushed a gleaming white cart along pitted, trash-strewn streets. She was making deliveries to some of the poorest households in this seaside city, bringing pudding, cookies and other packaged foods to the customers on her sales route.

      Celene da Silva, 29, is one of thousands of door-to-door vendors for Nestlé, helping the world’s largest packaged food conglomerate expand its reach into a quarter-million households in Brazil’s farthestflung corners.

      As she dropped off variety packs of Chandelle pudding, Kit-Kats and Mucilon infant cereal, there was something striking about her customers: Many were visibly overweight, even small children.

      She gestured to a home along her route and shook her head, recalling how its patriarch, a morbidly obese man, died the previous week. “He ate a piece of cake and died in his sleep,” she said.

      Mrs. da Silva, who herself weighs more than 200 pounds, recently discovered that she had high blood pressure, a condition she acknowledges is probably tied to her weakness for fried chicken and the Coca-Cola she drinks with every meal, breakfast included.

      Nestlé’s direct-sales army in Brazil is part of a broader transformation of the food system that is delivering Western-style processed food and sugary drinks to the most isolated pockets of Latin America, Africa and Asia. As their growth slows in the wealthiest countries, multinational food companies like Nestlé, PepsiCo and General Mills have been aggressively expanding their presence in developing nations, unleashing a marketing juggernaut that is upending traditional diets from Brazil to Ghana to India.

      A New York Times examination of corporate records, epidemiological studies and government reports — as well as interviews with scores of nutritionists and health experts around the world — reveals a sea change in the way food is produced, distributed and advertised across much of the globe. The shift, many public health experts say, is contributing to a new epidemic of diabetes and heart disease, chronic illnesses that are fed by soaring rates of obesity in places that struggled with hunger and malnutrition just a generation ago.

      The new reality is captured by a single, stark fact: Across the world, more people are now obese than underweight. At the same time, scientists say, the growing availability of high-calorie, nutrient-poor foods is generating a new type of malnutrition, one in which a growing number of people are both overweight and undernourished.

      “The prevailing story is that this is the best of all possible worlds — cheap food, widely available. If you don’t think about it too hard, it makes sense,” said Anthony Winson, who studies the political economics of nutrition at the University of Guelph in Ontario. A closer look, however, reveals a much different story, he said. “To put it in stark terms: The diet is killing us.”

      Even critics of processed food acknowledge that there are multiple factors in the rise of obesity, including genetics, urbanization, growing incomes and more sedentary lives. Nestlé executives say their products have helped alleviate hunger, provided crucial nutrients, and that the company has squeezed salt, fat and sugar from thousands of items to make them healthier. But Sean Westcott, head of food research and development at Nestlé, conceded obesity has been an unexpected side effect of making inexpensive processed food more widely available.

      “We didn’t expect what the impact would be,” he said.

      Part of the problem, he added, is a natural tendency for people to overeat as they can afford more food. Nestlé, he said, strives to educate consumers about proper portion size and to make and market foods that balance “pleasure and nutrition.”

      There are now more than 700 million obese people worldwide, 108 million of them children, according to research published recently in The New England Journal of Medicine. The prevalence of obesity has doubled in 73 countries since 1980, contributing to four million premature deaths, the study found. 

                                                                               By ANDREW JACOBS and MATT RICHTEL

                                                  The New York Times SEPT. 16, 2017 https://www.nytimes.com

                                           T E X T

      As growth slows in wealthy countries, Western food companies are aggressively expanding in developing nations, contributing to obesity and health problems.

      FORTALEZA, Brazil — Children’s squeals rang through the muggy morning air as a woman pushed a gleaming white cart along pitted, trash-strewn streets. She was making deliveries to some of the poorest households in this seaside city, bringing pudding, cookies and other packaged foods to the customers on her sales route.

      Celene da Silva, 29, is one of thousands of door-to-door vendors for Nestlé, helping the world’s largest packaged food conglomerate expand its reach into a quarter-million households in Brazil’s farthestflung corners.

      As she dropped off variety packs of Chandelle pudding, Kit-Kats and Mucilon infant cereal, there was something striking about her customers: Many were visibly overweight, even small children.

      She gestured to a home along her route and shook her head, recalling how its patriarch, a morbidly obese man, died the previous week. “He ate a piece of cake and died in his sleep,” she said.

      Mrs. da Silva, who herself weighs more than 200 pounds, recently discovered that she had high blood pressure, a condition she acknowledges is probably tied to her weakness for fried chicken and the Coca-Cola she drinks with every meal, breakfast included.

      Nestlé’s direct-sales army in Brazil is part of a broader transformation of the food system that is delivering Western-style processed food and sugary drinks to the most isolated pockets of Latin America, Africa and Asia. As their growth slows in the wealthiest countries, multinational food companies like Nestlé, PepsiCo and General Mills have been aggressively expanding their presence in developing nations, unleashing a marketing juggernaut that is upending traditional diets from Brazil to Ghana to India.

      A New York Times examination of corporate records, epidemiological studies and government reports — as well as interviews with scores of nutritionists and health experts around the world — reveals a sea change in the way food is produced, distributed and advertised across much of the globe. The shift, many public health experts say, is contributing to a new epidemic of diabetes and heart disease, chronic illnesses that are fed by soaring rates of obesity in places that struggled with hunger and malnutrition just a generation ago.

      The new reality is captured by a single, stark fact: Across the world, more people are now obese than underweight. At the same time, scientists say, the growing availability of high-calorie, nutrient-poor foods is generating a new type of malnutrition, one in which a growing number of people are both overweight and undernourished.

      “The prevailing story is that this is the best of all possible worlds — cheap food, widely available. If you don’t think about it too hard, it makes sense,” said Anthony Winson, who studies the political economics of nutrition at the University of Guelph in Ontario. A closer look, however, reveals a much different story, he said. “To put it in stark terms: The diet is killing us.”

      Even critics of processed food acknowledge that there are multiple factors in the rise of obesity, including genetics, urbanization, growing incomes and more sedentary lives. Nestlé executives say their products have helped alleviate hunger, provided crucial nutrients, and that the company has squeezed salt, fat and sugar from thousands of items to make them healthier. But Sean Westcott, head of food research and development at Nestlé, conceded obesity has been an unexpected side effect of making inexpensive processed food more widely available.

      “We didn’t expect what the impact would be,” he said.

      Part of the problem, he added, is a natural tendency for people to overeat as they can afford more food. Nestlé, he said, strives to educate consumers about proper portion size and to make and market foods that balance “pleasure and nutrition.”

      There are now more than 700 million obese people worldwide, 108 million of them children, according to research published recently in The New England Journal of Medicine. The prevalence of obesity has doubled in 73 countries since 1980, contributing to four million premature deaths, the study found. 

                                                                               By ANDREW JACOBS and MATT RICHTEL

                                                  The New York Times SEPT. 16, 2017 https://www.nytimes.com

                                           T E X T

      As growth slows in wealthy countries, Western food companies are aggressively expanding in developing nations, contributing to obesity and health problems.

      FORTALEZA, Brazil — Children’s squeals rang through the muggy morning air as a woman pushed a gleaming white cart along pitted, trash-strewn streets. She was making deliveries to some of the poorest households in this seaside city, bringing pudding, cookies and other packaged foods to the customers on her sales route.

      Celene da Silva, 29, is one of thousands of door-to-door vendors for Nestlé, helping the world’s largest packaged food conglomerate expand its reach into a quarter-million households in Brazil’s farthestflung corners.

      As she dropped off variety packs of Chandelle pudding, Kit-Kats and Mucilon infant cereal, there was something striking about her customers: Many were visibly overweight, even small children.

      She gestured to a home along her route and shook her head, recalling how its patriarch, a morbidly obese man, died the previous week. “He ate a piece of cake and died in his sleep,” she said.

      Mrs. da Silva, who herself weighs more than 200 pounds, recently discovered that she had high blood pressure, a condition she acknowledges is probably tied to her weakness for fried chicken and the Coca-Cola she drinks with every meal, breakfast included.

      Nestlé’s direct-sales army in Brazil is part of a broader transformation of the food system that is delivering Western-style processed food and sugary drinks to the most isolated pockets of Latin America, Africa and Asia. As their growth slows in the wealthiest countries, multinational food companies like Nestlé, PepsiCo and General Mills have been aggressively expanding their presence in developing nations, unleashing a marketing juggernaut that is upending traditional diets from Brazil to Ghana to India.

      A New York Times examination of corporate records, epidemiological studies and government reports — as well as interviews with scores of nutritionists and health experts around the world — reveals a sea change in the way food is produced, distributed and advertised across much of the globe. The shift, many public health experts say, is contributing to a new epidemic of diabetes and heart disease, chronic illnesses that are fed by soaring rates of obesity in places that struggled with hunger and malnutrition just a generation ago.

      The new reality is captured by a single, stark fact: Across the world, more people are now obese than underweight. At the same time, scientists say, the growing availability of high-calorie, nutrient-poor foods is generating a new type of malnutrition, one in which a growing number of people are both overweight and undernourished.

      “The prevailing story is that this is the best of all possible worlds — cheap food, widely available. If you don’t think about it too hard, it makes sense,” said Anthony Winson, who studies the political economics of nutrition at the University of Guelph in Ontario. A closer look, however, reveals a much different story, he said. “To put it in stark terms: The diet is killing us.”

      Even critics of processed food acknowledge that there are multiple factors in the rise of obesity, including genetics, urbanization, growing incomes and more sedentary lives. Nestlé executives say their products have helped alleviate hunger, provided crucial nutrients, and that the company has squeezed salt, fat and sugar from thousands of items to make them healthier. But Sean Westcott, head of food research and development at Nestlé, conceded obesity has been an unexpected side effect of making inexpensive processed food more widely available.

      “We didn’t expect what the impact would be,” he said.

      Part of the problem, he added, is a natural tendency for people to overeat as they can afford more food. Nestlé, he said, strives to educate consumers about proper portion size and to make and market foods that balance “pleasure and nutrition.”

      There are now more than 700 million obese people worldwide, 108 million of them children, according to research published recently in The New England Journal of Medicine. The prevalence of obesity has doubled in 73 countries since 1980, contributing to four million premature deaths, the study found. 

                                                                               By ANDREW JACOBS and MATT RICHTEL

                                                  The New York Times SEPT. 16, 2017 https://www.nytimes.com

                                           T E X T

      As growth slows in wealthy countries, Western food companies are aggressively expanding in developing nations, contributing to obesity and health problems.

      FORTALEZA, Brazil — Children’s squeals rang through the muggy morning air as a woman pushed a gleaming white cart along pitted, trash-strewn streets. She was making deliveries to some of the poorest households in this seaside city, bringing pudding, cookies and other packaged foods to the customers on her sales route.

      Celene da Silva, 29, is one of thousands of door-to-door vendors for Nestlé, helping the world’s largest packaged food conglomerate expand its reach into a quarter-million households in Brazil’s farthestflung corners.

      As she dropped off variety packs of Chandelle pudding, Kit-Kats and Mucilon infant cereal, there was something striking about her customers: Many were visibly overweight, even small children.

      She gestured to a home along her route and shook her head, recalling how its patriarch, a morbidly obese man, died the previous week. “He ate a piece of cake and died in his sleep,” she said.

      Mrs. da Silva, who herself weighs more than 200 pounds, recently discovered that she had high blood pressure, a condition she acknowledges is probably tied to her weakness for fried chicken and the Coca-Cola she drinks with every meal, breakfast included.

      Nestlé’s direct-sales army in Brazil is part of a broader transformation of the food system that is delivering Western-style processed food and sugary drinks to the most isolated pockets of Latin America, Africa and Asia. As their growth slows in the wealthiest countries, multinational food companies like Nestlé, PepsiCo and General Mills have been aggressively expanding their presence in developing nations, unleashing a marketing juggernaut that is upending traditional diets from Brazil to Ghana to India.

      A New York Times examination of corporate records, epidemiological studies and government reports — as well as interviews with scores of nutritionists and health experts around the world — reveals a sea change in the way food is produced, distributed and advertised across much of the globe. The shift, many public health experts say, is contributing to a new epidemic of diabetes and heart disease, chronic illnesses that are fed by soaring rates of obesity in places that struggled with hunger and malnutrition just a generation ago.

      The new reality is captured by a single, stark fact: Across the world, more people are now obese than underweight. At the same time, scientists say, the growing availability of high-calorie, nutrient-poor foods is generating a new type of malnutrition, one in which a growing number of people are both overweight and undernourished.

      “The prevailing story is that this is the best of all possible worlds — cheap food, widely available. If you don’t think about it too hard, it makes sense,” said Anthony Winson, who studies the political economics of nutrition at the University of Guelph in Ontario. A closer look, however, reveals a much different story, he said. “To put it in stark terms: The diet is killing us.”

      Even critics of processed food acknowledge that there are multiple factors in the rise of obesity, including genetics, urbanization, growing incomes and more sedentary lives. Nestlé executives say their products have helped alleviate hunger, provided crucial nutrients, and that the company has squeezed salt, fat and sugar from thousands of items to make them healthier. But Sean Westcott, head of food research and development at Nestlé, conceded obesity has been an unexpected side effect of making inexpensive processed food more widely available.

      “We didn’t expect what the impact would be,” he said.

      Part of the problem, he added, is a natural tendency for people to overeat as they can afford more food. Nestlé, he said, strives to educate consumers about proper portion size and to make and market foods that balance “pleasure and nutrition.”

      There are now more than 700 million obese people worldwide, 108 million of them children, according to research published recently in The New England Journal of Medicine. The prevalence of obesity has doubled in 73 countries since 1980, contributing to four million premature deaths, the study found. 

                                                                               By ANDREW JACOBS and MATT RICHTEL

                                                  The New York Times SEPT. 16, 2017 https://www.nytimes.com

      Algorithms are everywhere. They play the stockmarket, decide whether you can have a mortgage and may one day drive your car for you. They search the internet when commanded, stick carefully chosen advertisements into the sites you visit and decide what prices to show you in online shops. (…) But what exactly are algorithms, and what makes them so powerful?

      An algorithm is, essentially, a brainless way of doing clever things. It is a set of precise steps that need no great mental effort to follow but which, if obeyed exactly and mechanically, will lead to some desirable outcome. Long division and column addition are examples that everyone is familiar with — if you follow the procedure, you are guaranteed to get the right answer. So is the strategy, rediscovered thousands of times every year by schoolchildren bored with learning mathematical algorithms, for playing a perfect game of noughts and crosses. The brainlessness is key: each step should be as simple and as free from ambiguity as possible. Cooking recipes and driving directions are algorithms of a sort. But instructions like “stew the meat until tender” or “it’s a few miles down the road” are too vague to follow without at least some interpretation.

      (…)

                                                                                                          The Economist, August 30, 2017.

      It’s a perilous time to be a statue. Not that it has ever been a particularly secure occupation, exposed as statues are to the elements, bird droppings and political winds.

      Just ask Queen Victoria, whose rounded frame perches atop hundreds of plinths across the Commonwealth, with an air of solemn, severe solidity. But in 1963 in Quebec, members of a separatist paramilitary group stuck dynamite under the dress of her local statue. It exploded with a force so great that her head was found 100 yards away.

      Today, the head is on display in a museum, with her body preserved in a room some miles away. The art historian Vincent Giguère said that “the fact it’s damaged is what makes it so important.”

      There’s another reason to conserve the beheaded Victoria. Statues of women, standing alone and demanding attention in a public space, are extremely rare.

      To be made a statue, a woman had to be a naked muse, royalty or the mother of God. Or occasionally, an icon of war, justice or virtue: Boadicea in her chariot in London, the Statue of Liberty in New York.

      Still, of 925 public statues in Britain, only 158 are women standing on their own. Of those, 110 are allegorical or mythical, and 29 are of Queen Victoria.

                                                         Julia Baird, The New York Times. September 4, 2017. Adaptado.