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    About 7 million people over the age of 65 have been diagnosed with depression, and many more could be suffering. It is high time that you learned how to know the signs and help them. Depression is a big problem for seniors, especially those who are lack of care and attention. Older people are much more likely to be alone, socially isolated(孤立的) or feel a lack of purpose. Sometimes older people have a much more difficulty time admitting mental health problems. Many times, the link between depression and physical illness is much stronger.

    The elderly don't like to express sadness the way that young people do. Older people who are depressed may have more physical troubles and may pay more attention to them. Depression may result from early memory loss and meanwhile, depression will make a person forget more and faster. A patient with early memory loss and depression really needs to be treated for the depression to slow the memory loss. A mood change is also a sign of depression. If a previously calm person becomes increasingly annoyed, or a previously clean person no longer bothers to shower or clean up, that person should be considered.

    Don't tell older adults that you think they may be depressed, as older adults --- particularly men–see depression as a weakness. What you should do is tell them you're worried about their health. Tell them they seem to be out of sorts.

    Say you just want to check with the doctor to see what's going on. Once you've used physical symptoms to get that person to agree to a check-up, mention your fear to the doctor and allow the doctor to approach the subject of depression with the patient.

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阅读下面科普短文(原文作者:段翰英等).

我国制作泡菜的历史悠久.制作泡菜是把新鲜蔬菜泡在低浓度的盐水里,经发酵而成.泡菜品种繁多、风味独特、口感鲜脆.

蔬菜中含有硝酸盐.硝酸盐对人体无直接危害,但转化成亚硝酸盐后,就会产生危害.亚硝酸盐如亚硝酸钠(NaNO2)与胃酸(主要成分是盐酸)反应,产生亚硝酸(HNO2)和氯化物(如NaCl).亚硝酸不稳定,产生的二氧化氮进入血液与血红蛋白结合,导致中毒.

泡菜中含亚硝酸盐吗?含量有多少?含量受什么因素影响呢?

经实验测定发现,食盐水浓度和泡制时间对泡菜中亚硝酸盐含量有一定影响.如图为室温下,食盐水浓度和泡制时间与芹菜泡制过程中亚硝酸盐含量的关系.

用不同的蔬菜进行测定,变化趋势与芹菜相似.

实验表明,发酵温度对泡菜中亚硝酸盐的生成量及生成时间也具有明显的影响.泡菜发酵过程中,泡制温度较高时,亚硝酸盐含量最大值出现的早,且数值低.这与温度较高有利于乳酸菌的繁殖有关.

实验还表明,泡制过程中添加姜汁和维生素C,都能有效地减少亚硝酸盐的生成.

现代医学证明,泡菜中的乳酸和乳酸菌对人体健康有益,具有抑制肠道中的腐败菌生长、降低胆固醇等保健作用.但是,有些泡菜盐分或糖分过高,对高血压和糖尿病等慢性病患者不利.另外,泡制过程也会造成某些营养素的流失.(有删改)

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