Directions:Read the following two passages.Summarize the main idea and the main-|||-point(s)of each passage in no more than 60 words.Use your own words as far as-|||-possible.-|||-E-|||-Malnutrition during weaning(断奶)age-when breast milk is being replaced by semi-solid-|||-foods-is highly prevalent in children of poor households in many developing countries.While the-|||-etiology(病因)is complex and multifactorial,the immediate causes are recognized as feeding at-|||-less than adequate levels for child growth and development,and recurrent(复发的)infections,-|||-including diarrhoea,resulting mainly from ingestion(摄取)of contaminated foods.As a result.-|||-many young children,particularly between six months to two years of age,experience weight loss-|||-and impaired growth and development.-|||-Two such answers have arisen.Firstly,cereal fermentation is used for reducing the risk of-|||-contamination under the existing inappropriate conditions for food preparation and storage in many-|||-households.Secondly,a tiny amount of sprouted(发芽的)grains flour is used in preparation of-|||-weaning foods as a magic way to lessen the viscosity(粘性) without decreasing energy density.-|||-A method to eliminate pathogenic(引起疾病的)bacteria and inhibit (抑制)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-|||-antimicrobial properties of fermented foods and their relative higher safety-documented since the-|||-early 1990's-have been indicated in a number of studies.Directions:Read the following two passages.Summarize the main idea and the main-|||-point(s)of each passage in no more than 60 words.Use your own words as far as-|||-possible.-|||-E-|||-Malnutrition during weaning(断奶)age-when breast milk is being replaced by semi-solid-|||-foods-is highly prevalent in children of poor households in many developing countries.While the-|||-etiology(病因)is complex and multifactorial,the immediate causes are recognized as feeding at-|||-less than adequate levels for child growth and development,and recurrent(复发的)infections,-|||-including diarrhoea,resulting mainly from ingestion(摄取)of contaminated foods.As a result.-|||-many young children,particularly between six months to two years of age,experience weight loss-|||-and impaired growth and development.-|||-Two such answers have arisen.Firstly,cereal fermentation is used for reducing the risk of-|||-contamination under the existing inappropriate conditions for food preparation and storage in many-|||-households.Secondly,a tiny amount of sprouted(发芽的)grains flour is used in preparation of-|||-weaning foods as a magic way to lessen the viscosity(粘性) without decreasing energy density.-|||-A method to eliminate pathogenic(引起疾病的)bacteria and inhibit (抑制)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-|||-antimicrobial properties of fermented foods and their relative higher safety-documented since the-|||-early 1990's-have been indicated in a number of studies.