Instituição
558 questões de Universidade Presbiteriana Mackenzie, de 2010 a 2019. Cada uma tem página própria, com enunciado completo, alternativas e gabarito — e dá para responder na própria página.
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Considere as seguintes observações sobre a vida e a obra de Clarice Lispector.
I. Durante sua carreira, Clarice Lispector se consolidou como escritora escrevendo principalmente contos, romances e crônicas.
II. Na infância, antes de se mudar em definitivo para o Rio de Janeiro, Clarice Lispector morou em Alagoas e Pernambuco. Devido a isso, ela se transformou no principal nome do Regionalismo modernista, dando continuidade às temáticas consolidadas por José Lins do Rego.
III. João Guimarães Rosa e Clarice Lispector são considerados pela historiografia literária como dois dos mais relevantes nomes da assim chamada “Terceira Fase” do Modernismo brasileiro.
Assinale a alternativa correta.
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Considere as afirmações abaixo.
I. Os estados subjetivos da consciência, as impressões sombrias da alma, o hermetismo, o apelo aos sentidos e uma atmosfera permeada por fortes símbolos religiosos ajudam a definir o tom simbolista do poema.
II. A referência a elementos religiosos no poema é sem dúvida uma impregnação do nacionalismo tardo-romântico na obra de Cruz e Sousa, pois tais referências são uma forma de fixar a identidade nacional nos versos de “Siderações”.
III. A visão de mundo em “Siderações” se baseia no conhecimento mais avançado da astronomia da sua época, fundamentando a vertente simbolista brasileira com a objetividade do discurso especializado da ciência do final do século XIX.
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Read the text below and answer question
Is it really possible that plant-based foods such as the Impossible Whopper are healthful?
By Cara Rosenbloom September 9, 2019
With many American consumers interested in reducing their consumption of animal products without becoming vegetarian or vegan, the food industry has come up with a new craze: plant-based. Look around your grocery store, and you’ll see a growing number of dairy, egg and meat substitutes bearing this label.
But the industry has taken liberties with the definition of “plant-based.” Rather than focusing on whole foods such as vegetables, fruits, legumes and nuts, which is what health professionals mean when they recommend “plant-based eating,” food manufacturers are developing ultra-processed burgers out of pea or soy protein, methylcellulose and maltodextrin, and liquid “eggs” out of mung bean protein isolate and gellan gum. Then they crown this ultra-processed food with an undeserved health halo.
(…)
Plant-based ultra-processed products such as these are formulated to taste like the real deal. Thus, consumers can feel virtuous or principled for choosing plants over meat without sacrificing too much flavor. But is there any value to plant-based products that have been crushed, extruded and shaped into facsimiles of the foods they are replacing? Let’s look at that question through several lenses — considering nutrients, how processed the food is and how producing the food affects the planet.
When I was in nutrition school, the health value of food was mostly calculated based on the presence of desirable nutrients, such as fiber and vitamins, and on the absence of negative nutrients, such as sodium or trans fat. If you compare ultra-processed plant-based foods and similar animal-based foods solely on their nutrients, you’ll find they are roughly the same.
Plant-based foods are purposely formulated to mimic animal-based foods, so plant-based milk is enriched with calcium and vitamin D to mimic cow’s milk, while veggie burgers are rich in protein and made with iron and zinc to imitate beef. But they aren’t always made to reduce the presence of less-healthy nutrients. Sometimes, the processed plant-based food will have more sodium than the processed animal-based food, and sometimes the animal food will be higher in calories or saturated fat.
(…)
Using the term “plant-based” on fast food labels is just another attempt by marketers to re-brand junk food. True plant-based eating doesn’t mean opting for an Impossible Whopper in the drive-through or scrambling up some 15-ingredient “egg alternative.” It means a diet that includes nourishing options such as black beans, broccoli and brown rice. We’re always looking for some magical way to eat junky food and achieve health. Don’t be fooled by this plant-based pretense.
Adapted from the digital edition of The Washington Post: www.washingtonpost.com
Read the text below and answer question
Is it really possible that plant-based foods such as the Impossible Whopper are healthful?
By Cara Rosenbloom September 9, 2019
With many American consumers interested in reducing their consumption of animal products without becoming vegetarian or vegan, the food industry has come up with a new craze: plant-based. Look around your grocery store, and you’ll see a growing number of dairy, egg and meat substitutes bearing this label.
But the industry has taken liberties with the definition of “plant-based.” Rather than focusing on whole foods such as vegetables, fruits, legumes and nuts, which is what health professionals mean when they recommend “plant-based eating,” food manufacturers are developing ultra-processed burgers out of pea or soy protein, methylcellulose and maltodextrin, and liquid “eggs” out of mung bean protein isolate and gellan gum. Then they crown this ultra-processed food with an undeserved health halo.
(…)
Plant-based ultra-processed products such as these are formulated to taste like the real deal. Thus, consumers can feel virtuous or principled for choosing plants over meat without sacrificing too much flavor. But is there any value to plant-based products that have been crushed, extruded and shaped into facsimiles of the foods they are replacing? Let’s look at that question through several lenses — considering nutrients, how processed the food is and how producing the food affects the planet.
When I was in nutrition school, the health value of food was mostly calculated based on the presence of desirable nutrients, such as fiber and vitamins, and on the absence of negative nutrients, such as sodium or trans fat. If you compare ultra-processed plant-based foods and similar animal-based foods solely on their nutrients, you’ll find they are roughly the same.
Plant-based foods are purposely formulated to mimic animal-based foods, so plant-based milk is enriched with calcium and vitamin D to mimic cow’s milk, while veggie burgers are rich in protein and made with iron and zinc to imitate beef. But they aren’t always made to reduce the presence of less-healthy nutrients. Sometimes, the processed plant-based food will have more sodium than the processed animal-based food, and sometimes the animal food will be higher in calories or saturated fat.
(…)
Using the term “plant-based” on fast food labels is just another attempt by marketers to re-brand junk food. True plant-based eating doesn’t mean opting for an Impossible Whopper in the drive-through or scrambling up some 15-ingredient “egg alternative.” It means a diet that includes nourishing options such as black beans, broccoli and brown rice. We’re always looking for some magical way to eat junky food and achieve health. Don’t be fooled by this plant-based pretense.
Adapted from the digital edition of The Washington Post: www.washingtonpost.com
