乳牙早失－磷酸酯酶减少症的病因学分型不包括()。

病因认识上的蒙昧时期

唯心主义病因观时期

朴素唯物主义病因观时期

生物学的决定论病因观时期

生态学的多病因观时期

缺牙间隙变小或消失

继承恒牙萌出错位或阻生

第二乳磨牙早失不影响第二前磨牙的萌出

邻牙向缺牙间隙移位

乳尖牙早失造成恒尖牙异位萌出

邻牙倾斜

继替恒牙萌出受阻

缺隙减少

恒牙列间隙

(牙合)关系紊乱

长期日光暴晒或受到过量的放射线照射

长期接触沥青、煤焦油、砷剂等化学物质

不良嗜好，如酗酒、吸烟等

慢性溃疡或窦道、慢性肉芽肿

遗传因素

A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.

In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.

What are the underlying mechanisms by which fermentation processes help to prevent or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.

Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in urban area where commercial products are more available. Clearly they now need to be promoted.

The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.

促进康复

针对发病早期

防止并发症和伤残

防止疾病复发

针对无病期

A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.

In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.

What are the underlying mechanisms by which fermentation processes help to prevent or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.

Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in urban area where commercial products are more available. Clearly they now need to be promoted.

The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.

Cereals can be fermented by adding water and letting the dough stand.

病因认识上的蒙昧时期

唯心主义病因观时期

朴素唯物主义病因观时期

生物学的决定论病因观时期

生态学的多病因观时期

缺牙间隙变小或消失

继承恒牙萌出错位或阻生

第二乳磨牙早失不影响第二前磨牙的萌出

邻牙向缺牙间隙移位

乳尖牙早失造成恒尖牙异位萌出

邻牙倾斜

继替恒牙萌出受阻

缺隙减少

恒牙列间隙

(牙合)关系紊乱

长期日光暴晒或受到过量的放射线照射

长期接触沥青、煤焦油、砷剂等化学物质

不良嗜好，如酗酒、吸烟等

慢性溃疡或窦道、慢性肉芽肿

遗传因素

A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.

In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.

What are the underlying mechanisms by which fermentation processes help to prevent or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.

Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in urban area where commercial products are more available. Clearly they now need to be promoted.

The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.

促进康复

针对发病早期

防止并发症和伤残

防止疾病复发

针对无病期

A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.

In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.

What are the underlying mechanisms by which fermentation processes help to prevent or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.

Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in urban area where commercial products are more available. Clearly they now need to be promoted.

The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.

Cereals can be fermented by adding water and letting the dough stand.