____ is when an individual experiences a high level of arous…

Questions

____ is when аn individuаl experiences а high level оf arоusal and feels nervоus or worried.

Which оf the fоllоwing is NOT one of the four mаjor contexts of development?

Reаd the fоllоwing pаssаge entitled "The Greatest Gift." Which sentence frоm the passage best states the main idea of “The Greatest Gift?”The Greatest Gift1 I sliced the final sliver of red pepper and placed it on top of a large mound of fresh, vibrant vegetables. Grandma Jo would be proud of the assortment of colors in this meal; she often says the more colorful the dish, the healthier it is. I'd been thinking about Grandma Jo a lot lately. My son Anthony and I had recently moved from a small town to a much larger city where I had a new and more challenging job. Years ago, Grandma Jo had taught me the importance of hard work. This move to the city was evidence that I didn't forget what I'd learned from her.2 My reminiscing was interrupted when I heard Anthony unlock the front door. Slamming the door shut, he strode into the kitchen, threw his backpack on the floor, surveyed the neat pile of ingredients, and shook his head.3 “Mom, why do you spend so much time preparing dinner when there are convenient alternatives? You know, take-out, delivery, frozen meals; everybody's doing it.”4 I laughed out loud as I recalled wondering the same thing about Grandma Jo. The woman doesn't know the meaning of the word convenient; at least she lives as if she doesn't. She makes everything from scratch—food, cleaning supplies, even toothpaste!5 “Don't you like my cooking, Anthony?” I asked with a mock look of hurt on my face.6 “Your cooking is great, Mom. But you work so hard—I just don't understand why you don't make things easier on yourself,” he answered, his tone revealing that he was genuinely worried. “You have your new job to worry about, and a new city to learn your way around.”7 What Anthony had just said was as true for him as it was for me. He had to start at a new school in the middle of the year and he was learning his way around the city just as I was. Anthony never complained, but I worried about how hard relocating has been for him.8 “Well, I can make a frozen pizza if you really want one. It is a perfectly fine substitute for one of Granny's famous casseroles,” I teased, trying to lighten the mood.9 “Very funny,” Anthony responded, a smile spreading across his face. “As if I would pass on one of Granny's awesome recipes. I'll leave you to it. I have to go study for my math test tomorrow.”10 “You mean you haven't found a convenient alternative to studying?” I jokingly called to his retreating figure.11 “No, Mom, but if there is, I'll be the first to discover it,” Anthony shouted back.12 I thought about our conversation as I worked, layering the vegetables, meat, rice, and cheese in the casserole dish the way Grandma Jo had taught me. Anthony was a good kid. He was a diligent student; his grades reflected that, but I wanted him to enjoy the process of learning. And I wanted him to understand the meaning behind the good grades, and the reason a person worked so hard. I know at his age, I didn't understand any of that at all. I never understood what it meant to feel pride in my work until my summer with Grandma Jo, and I began to wonder. How would Anthony feel about spending the summer on the farm with Grandma Jo? I had been about his age when I spent a summer with her, and it really changed my perspective on how I did things.13 I recalled that June day when I showed up on Grandma Jo's dusty doorstep with my pretty pink suitcase. Grandma Jo lives on a large farm surrounded by other large farms. Grandma Jo didn't have a TV or even a microwave. Cooking without a microwave was a foreign concept to me, then. I wondered how Grandma Jo could survive, living so disconnected from “the real world.”14 My first week on the farm, I just moped around and watched Grandma Jo work. While I sat on the front porch drinking iced tea, Grandma Jo got on a tractor and plowed a field. While I leafed through a magazine I had brought with me, Grandma Jo fed the chickens and gathered eggs to sell. While I wandered aimlessly around the farm, Grandma Jo fixed a barbed wire fence.15 As miserable as I was, I was aware enough to be impressed by how strong and tireless she was. She woke up before the sun rose and moved across the farm while the sun moved across the sky. She didn't stop working until after dusk.16 And each day, we ate the eggs she gathered that she didn't sell at the market. She made fresh salads from the greens out of her garden, proudly telling me about each different type of lettuce she grew, and that she never used chemical pesticides. Each night she made me try a new vegetable that she personally pulled from her garden. And the funny thing was, she always looked so pleased about what she had accomplished, even though she had to be tired!17 On the sixth day of my visit, I was sitting on the front porch, feeling bored and missing my friends, when Grandma Jo came around the corner. She was pushing a wheelbarrow and whistling. Something about that moment tugged at me. I had been impressed by Grandma Jo's strength and work ethic over the past week, but what really captivated me in that moment was the realization that Grandma Jo didn't just work hard, she was happy doing so.18 That night, for the first time since I'd arrived, I had an appetite, and not just for food. I wanted to learn how to find joy in work. I wanted to do something, anything with my own two hands. So I asked Grandma Jo if I could help her around the farm. I wanted to learn what made her so happy. That night I got my first lesson. I helped Grandma Jo prepare a casserole from scratch. That was the first thing I learned to create. In fact, it was the first of many things I learned to do “from the ground up,” as Grandma Jo puts it.19 That summer, I listened intently to Grandma Jo's stories. She told me how Grandpa died soon after they started the farm. Grandma Jo was left to run the farm and her family by herself. Her only option was to learn how to do everything herself. She plowed fields and fixed fences. She got stronger and stronger. Her hands became callused and hard. And as she worked, she learned that there was joy in creating something with your own two hands.20 Those hard and calloused hands built something lasting and worthwhile: a legacy she will proudly leave behind for those who come after her. But I sometimes think that Grandma Jo's greater legacy will be the lessons that she passed on to me and that I hope to pass on to Anthony. I might not have a farm and my hands don't get dirty or calloused working in an office, but, thanks to Grandma Jo, I have a better understanding of what can be achieved with hard work. And with that thought, I took my homemade casserole out of the oven, ready to talk to Anthony about the possibility of new summer plans.

Reаd the pаssаge belоw entitled "Sweet Enоugh fоr You?" Based on paragraph 14 of the passage, what conclusion can the reader make about the author?Sweet Enough for You?by Carolina Sanchez1 We don't need sugar to live, and we don't need it as a society. Dr. Mehmet Oz (surgeon, author, television personality)2 Whether we need it or not, most humans love the taste of sweetness. We like it on our breakfast cereals, in our juice drinks, in our breads, and certainly in our desserts. Until the nineteenth century, sweetness meant either natural sugar from plants such as sugar cane, sugar beets, and stevia; or honey, maple syrup, and agave nectar, all of which are naturally derived. When we eat natural sugars, receptor cells on our tongues send a message to our brains: “Sweet!” However, sugar is high in calories and if we're not burning those calories as quickly as we consume them, we can easily gain unwanted and unhealthy weight. So, what's a human with a sweet tooth to do?3 Today, thanks to science, we can have our sweetness and low calories. Grocery store shelves are full of foods and drinks that taste sweet even though they contain no natural sugar. Products such as “lite” yogurts, sugar-free candy, and diet soft drinks trick our taste buds into thinking we're eating sugar, but we're not. Instead, these products contain artificial sweeteners. Artificial sweeteners are substances used in place of sugar; they have an intensely sweet taste, but few or no calories. That's all good, right? Maybe not. There are some important differences between natural sugars and sugar substitutes that all consumers should understand.An Accidental Discovery and a Social Controversy4 One June day in 1879, a researcher named Constantin Fahlberg was working in a lab at John Hopkins University. During the course of his work that day, he spilled a chemical compound on his hand. That night at dinner, when Fahlberg picked up a roll and bit into it, it tasted very, very sweet. He hurried back to the lab, tasted everything in sight, and finally discovered that the benzoic sulfinide on a beaker he had been using was sweet! Benzoic sulfinide wasn't new; it was just that no one had tried eating it before. Fahlberg had come upon the first commercially viable alternative to natural sugar; he renamed it saccharin. By 1884, Fahlberg had left the lab and was producing five kilograms of saccharin a day for use as a drink additive. Saccharin's popularity grew quickly. Doctors began to prescribe saccharin for nausea and obesity. They also suggested that diabetics (people who have trouble processing sugar) use it to sweeten their coffee and tea.5 Some people worried about saccharin's safety. Despite the fact that it was declared safe by the Referee Board of Consulting Scientific Experts in 1910, food regulations prohibited its use in processed foods even though consumers could buy it in its pure form. When World War I caused a sugar shortage, the government suspended restrictions on the use of saccharin in processed foods, and Americans turned to saccharin as a substitute. When the war ended, consumers went back to sugar. However, when World War II brought more sugar shortages, Americans returned to saccharin.6 By the 1960s, many people were becoming concerned about the American diet. Americans were cooking less and eating more processed and fast foods. Diet sodas, sweetened with saccharin, were available everywhere. Then, in the 1970s, a study linked saccharin to cancer in laboratory rats. As a result, in 1977 the Food and Drug Administration (FDA) proposed a ban on saccharin. Consumers went crazy; millions of letters of protest poured into Congress, which voted to forestall the ban until more scientific evidence could be produced. Saccharin and all products containing it had to carry a warning notice about possible health issues. The proposed ban on saccharin was never instituted and in 2000, saccharin was declared safe for human consumption.Others Join the Club7 While saccharin paved the way, other artificial sweeteners eventually showed up on the scene. In 1965, chemist James Schlatter was working on a compound for use in an anti-ulcer treatment. When he licked his finger one day, he noticed an extremely sweet taste and aspartame was born. In 1998, sucralose joined the sugar substitute club. Today, there are six artificial sweeteners approved for use in the United States and Europe. This chart shows their chemical names, their commercial brand names, and how sweet they are, relative to natural sugar.Artificial SweetenersChemical NameBrand NameHow Many Times Sweeter than SugarSaccharinSugar TwinSweet'N Low300AspartameEqualNutrasweet200Acesulfame-KSunettSweet One200SucraloseSplenda600Neotame(none)8,000Advantame(none)37,000The Advantages of Artificial Sweeteners8 For food manufacturers, artificial sweeteners offer a distinct advantage: their products are cheaper to make. In addition, since the artificial sweeteners are intensely sweet, it takes far less to get the same taste as natural sugar. This is good for food manufacturers' bottom line, and the savings can be passed along to consumers. That's why diet drinks and snacks are often less expensive than their counterparts made with natural sugar.9 It has recently been made clear that the United States is suffering from an epidemic of obesity. According to the Centers for Disease Control and Prevention, more than one-third of American adults are overweight. Many people attribute this epidemic partly to Americans' over-consumption of sugary processed foods. For some, sugar substitutes offer the sweetness they crave without the calories.10 Perhaps the most important contribution made by artificial sweeteners is the help they offer to people who suffer from diabetes. Since people with diabetes cannot process sugar properly, enjoying sweet treats without eating sugar helps keep them healthier.11 Finally, many dentists recommend sugar substitutes in products such as gum and candy. Artificial sweeteners do not promote tooth decay, the way sugar does, because they don't stick to teeth and feed bacteria.Is There a Downside?12 Many nutritionists and other medical professionals, like Dr. Oz, worry that we have become too dependent on our sweet teeth. We like the taste so much that we convince ourselves that we “need” sweetness in our diet, while ignoring some of the disadvantages of artificial sweeteners.13 Foods that contain artificial sweeteners are not necessarily low in calories. Often, they contain extra fat or other chemicals to enhance their flavors or textures. Everyone agrees these days that processed foods that contain sugar substitutes don't offer the same health benefits as whole foods such as fruits and vegetables.14 As always, the power is in the hands (or mouths) of the consumers. Next time you crave a sweet treat, Dr. Oz would recommend grabbing an apple. But if you prefer something that packs a sweeter punch, at least read the label and see whether you're reaching for a snack that contains natural sugar or a sugar substitute, and weigh the pros and cons.

Reаd the pаssаge belоw entitled "Sweet Enоugh fоr You?" and then select the answer option below that best describes why the author wrote it.Sweet Enough for You?by Carolina Sanchez1 We don't need sugar to live, and we don't need it as a society. Dr. Mehmet Oz (surgeon, author, television personality)2 Whether we need it or not, most humans love the taste of sweetness. We like it on our breakfast cereals, in our juice drinks, in our breads, and certainly in our desserts. Until the nineteenth century, sweetness meant either natural sugar from plants such as sugar cane, sugar beets, and stevia; or honey, maple syrup, and agave nectar, all of which are naturally derived. When we eat natural sugars, receptor cells on our tongues send a message to our brains: “Sweet!” However, sugar is high in calories and if we're not burning those calories as quickly as we consume them, we can easily gain unwanted and unhealthy weight. So, what's a human with a sweet tooth to do?3 Today, thanks to science, we can have our sweetness and low calories. Grocery store shelves are full of foods and drinks that taste sweet even though they contain no natural sugar. Products such as “lite” yogurts, sugar-free candy, and diet soft drinks trick our taste buds into thinking we're eating sugar, but we're not. Instead, these products contain artificial sweeteners. Artificial sweeteners are substances used in place of sugar; they have an intensely sweet taste, but few or no calories. That's all good, right? Maybe not. There are some important differences between natural sugars and sugar substitutes that all consumers should understand.An Accidental Discovery and a Social Controversy4 One June day in 1879, a researcher named Constantin Fahlberg was working in a lab at John Hopkins University. During the course of his work that day, he spilled a chemical compound on his hand. That night at dinner, when Fahlberg picked up a roll and bit into it, it tasted very, very sweet. He hurried back to the lab, tasted everything in sight, and finally discovered that the benzoic sulfinide on a beaker he had been using was sweet! Benzoic sulfinide wasn't new; it was just that no one had tried eating it before. Fahlberg had come upon the first commercially viable alternative to natural sugar; he renamed it saccharin. By 1884, Fahlberg had left the lab and was producing five kilograms of saccharin a day for use as a drink additive. Saccharin's popularity grew quickly. Doctors began to prescribe saccharin for nausea and obesity. They also suggested that diabetics (people who have trouble processing sugar) use it to sweeten their coffee and tea.5 Some people worried about saccharin's safety. Despite the fact that it was declared safe by the Referee Board of Consulting Scientific Experts in 1910, food regulations prohibited its use in processed foods even though consumers could buy it in its pure form. When World War I caused a sugar shortage, the government suspended restrictions on the use of saccharin in processed foods, and Americans turned to saccharin as a substitute. When the war ended, consumers went back to sugar. However, when World War II brought more sugar shortages, Americans returned to saccharin.6 By the 1960s, many people were becoming concerned about the American diet. Americans were cooking less and eating more processed and fast foods. Diet sodas, sweetened with saccharin, were available everywhere. Then, in the 1970s, a study linked saccharin to cancer in laboratory rats. As a result, in 1977 the Food and Drug Administration (FDA) proposed a ban on saccharin. Consumers went crazy; millions of letters of protest poured into Congress, which voted to forestall the ban until more scientific evidence could be produced. Saccharin and all products containing it had to carry a warning notice about possible health issues. The proposed ban on saccharin was never instituted and in 2000, saccharin was declared safe for human consumption.Others Join the Club7 While saccharin paved the way, other artificial sweeteners eventually showed up on the scene. In 1965, chemist James Schlatter was working on a compound for use in an anti-ulcer treatment. When he licked his finger one day, he noticed an extremely sweet taste and aspartame was born. In 1998, sucralose joined the sugar substitute club. Today, there are six artificial sweeteners approved for use in the United States and Europe. This chart shows their chemical names, their commercial brand names, and how sweet they are, relative to natural sugar.Artificial SweetenersChemical NameBrand NameHow Many Times Sweeter than SugarSaccharinSugar TwinSweet'N Low300AspartameEqualNutrasweet200Acesulfame-KSunettSweet One200SucraloseSplenda600Neotame(none)8,000Advantame(none)37,000The Advantages of Artificial Sweeteners8 For food manufacturers, artificial sweeteners offer a distinct advantage: their products are cheaper to make. In addition, since the artificial sweeteners are intensely sweet, it takes far less to get the same taste as natural sugar. This is good for food manufacturers' bottom line, and the savings can be passed along to consumers. That's why diet drinks and snacks are often less expensive than their counterparts made with natural sugar.9 It has recently been made clear that the United States is suffering from an epidemic of obesity. According to the Centers for Disease Control and Prevention, more than one-third of American adults are overweight. Many people attribute this epidemic partly to Americans' over-consumption of sugary processed foods. For some, sugar substitutes offer the sweetness they crave without the calories.10 Perhaps the most important contribution made by artificial sweeteners is the help they offer to people who suffer from diabetes. Since people with diabetes cannot process sugar properly, enjoying sweet treats without eating sugar helps keep them healthier.11 Finally, many dentists recommend sugar substitutes in products such as gum and candy. Artificial sweeteners do not promote tooth decay, the way sugar does, because they don't stick to teeth and feed bacteria.Is There a Downside?12 Many nutritionists and other medical professionals, like Dr. Oz, worry that we have become too dependent on our sweet teeth. We like the taste so much that we convince ourselves that we “need” sweetness in our diet, while ignoring some of the disadvantages of artificial sweeteners.13 Foods that contain artificial sweeteners are not necessarily low in calories. Often, they contain extra fat or other chemicals to enhance their flavors or textures. Everyone agrees these days that processed foods that contain sugar substitutes don't offer the same health benefits as whole foods such as fruits and vegetables.14 As always, the power is in the hands (or mouths) of the consumers. Next time you crave a sweet treat, Dr. Oz would recommend grabbing an apple. But if you prefer something that packs a sweeter punch, at least read the label and see whether you're reaching for a snack that contains natural sugar or a sugar substitute, and weigh the pros and cons.