In the United States, teaching is playing a very important role in society. If teachers do not teach well, students could complain about it to the administrative offices in the university. If many students do not understand, people think that the teacher does not do a good job. The teacher has big responsibility to make sure students understand. Ina sense, students are consumers and the teacher is offering services.
Students have the right to evaluate their teachers, and they usually do so at the end of each course. That evaluation includes lots of aspects of teaching, such as explanation, preparation, using good examples, answering questions, and organization of classes. Students should be able to make objective judgment about the teacher.
Students are supposed to read required textbooks and recommended books before class. With- out reading them, they will find it very difficult to understand the class. Basic courses on doing re- search and writing papers
A. go over the lessons thoroughly
B. understand required textbooks well
C. do the reading assignments
D. prepare an outline for discussion
The United States government publishes guidelines for appropriate nutrient intakes These are known as the Recommended Dietary Allowances (RDAs) and are updated regularly based on new research in the science of nutrition. RDAs are suggested amounts of calories, protein, and some minerals and vitamins for an adequate diet. For other dietary substances, specific goals must await further research. However, for the U.S. population as a whole, increasing starch and fiber in our diets and reducing calories (primarily from fats, sugar, and alcohol) is sensible. These suggestions are especially appropriate for people who have other factors for chronic diseases such as family history of obesity, premature heart disease, diabetes, high blood pressure, and high blood cholesterol, or for those who use tobacco. Snacks can furnish about one-fourth of the calorie requirements among teenagers Those snacks should also furnish much of the day's allowances for protein, minerals, and vitamins. Sa
A. One-half.
B. One-third.
C. One-fourth.
D. Less than one-fourth.
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