Chế độ ăn thực vật đang trở thành xu hướng toàn cầu với tốc độ tăng trưởng đáng kinh ngạc, tác động mạnh mẽ đến mọi khía cạnh của ngành công nghiệp thực phẩm. Chủ đề “How Is The Rise Of Plant-based Diets Affecting The Food Industry?” xuất hiện thường xuyên trong IELTS Reading với nhiều góc độ khác nhau: từ khoa học dinh dưỡng, kinh tế, môi trường đến công nghệ thực phẩm.
Bài viết này cung cấp một đề thi IELTS Reading hoàn chỉnh gồm 3 passages với độ khó tăng dần (Easy → Medium → Hard), 40 câu hỏi đa dạng dạng giống thi thật 100%, kèm đáp án chi tiết và giải thích cặn kẽ. Bạn sẽ luyện tập được các dạng câu hỏi phổ biến như True/False/Not Given, Matching Headings, Multiple Choice, Summary Completion và nhiều dạng khác.
Đề thi này phù hợp cho học viên từ band 5.0 trở lên, giúp bạn làm quen với chủ đề thực tế, mở rộng vốn từ vựng học thuật và rèn luyện kỹ thuật làm bài hiệu quả. Hãy dành đủ 60 phút để hoàn thành như kỳ thi thật!
Hướng Dẫn Làm Bài IELTS Reading
Tổng Quan Về IELTS Reading Test
IELTS Reading test kéo dài 60 phút với 3 passages và tổng cộng 40 câu hỏi. Mỗi câu trả lời đúng được tính 1 điểm, không trừ điểm với câu sai. Độ khó tăng dần từ Passage 1 đến Passage 3.
Phân bổ thời gian khuyến nghị:
- Passage 1: 15-17 phút (13 câu hỏi)
- Passage 2: 18-20 phút (13 câu hỏi)
- Passage 3: 23-25 phút (14 câu hỏi)
Lưu ý dành 3-5 phút cuối để chuyển đáp án vào answer sheet cẩn thận.
Các Dạng Câu Hỏi Trong Đề Này
Đề thi mẫu này bao gồm 7 dạng câu hỏi phổ biến:
- Multiple Choice – Chọn đáp án đúng từ các lựa chọn
- True/False/Not Given – Xác định thông tin đúng/sai/không đề cập
- Matching Information – Nối thông tin với đoạn văn tương ứng
- Sentence Completion – Hoàn thành câu với từ trong bài
- Matching Headings – Nối tiêu đề với đoạn văn
- Summary Completion – Điền từ vào tóm tắt
- Matching Features – Nối đặc điểm với nhân vật/tổ chức
IELTS Reading Practice Test
PASSAGE 1 – The Growing Appeal of Plant-Based Eating
Độ khó: Easy (Band 5.0-6.5)
Thời gian đề xuất: 15-17 phút
Over the past decade, plant-based diets have moved from being a niche lifestyle choice to a mainstream dietary trend embraced by millions worldwide. While vegetarianism and veganism have existed for centuries, rooted in religious and ethical beliefs, today’s plant-based movement is driven by a broader range of motivations including health concerns, environmental awareness, and animal welfare considerations.
The term “plant-based diet” typically refers to eating patterns that prioritize foods derived from plants – including vegetables, fruits, whole grains, legumes, seeds and nuts – while minimizing or eliminating animal products. However, unlike strict veganism, many people following plant-based diets may occasionally consume small amounts of meat, fish, or dairy, adopting what nutritionists call a “flexitarian” approach. This flexibility has made the diet more accessible and appealing to a wider audience who may find complete elimination of animal products too challenging.
Several factors have contributed to the rapid rise of plant-based eating. Health awareness stands as a primary driver. Numerous scientific studies have linked plant-based diets with reduced risks of chronic diseases such as heart disease, type 2 diabetes, and certain cancers. A landmark study published in 2019 by researchers at Harvard University found that people who consumed mostly plant-based foods had a 25% lower risk of developing heart disease compared to those who ate the least plant-based foods. Such findings have been widely publicized, encouraging many to reconsider their dietary choices.
Environmental concerns represent another powerful motivator. The production of meat and dairy requires significantly more resources – including land, water, and energy – than plant-based foods. Livestock farming is responsible for approximately 14.5% of global greenhouse gas emissions, according to the United Nations Food and Agriculture Organization. As climate change becomes an increasingly urgent issue, many consumers are seeking ways to reduce their environmental footprint, and changing their diet offers a practical and immediate action they can take.
The influence of social media and celebrity endorsements cannot be understated. High-profile figures, from athletes to actors, have publicly shared their plant-based journeys, often crediting their diets with improved health and performance. Documentary films such as “The Game Changers” and “What the Health” have reached millions of viewers, presenting compelling arguments for plant-based eating through personal testimonials and scientific evidence. These platforms have created communities where people can share recipes, tips, and encouragement, making the transition seem more achievable and socially acceptable.
The food industry has responded rapidly to this growing demand. Supermarkets now dedicate entire sections to plant-based alternatives, offering products that closely mimic the taste and texture of meat and dairy. Companies like Beyond Meat and Impossible Foods have developed plant-based burgers that “bleed” like beef and can be cooked in similar ways, appealing to those who enjoy the experience of eating meat but want to avoid animal products. The market for plant-based alternatives has expanded beyond simple tofu and veggie burgers to include plant-based chicken, fish, cheese, ice cream, and even eggs.
Restaurants and food service providers have also adapted to this trend. Many establishments now clearly label vegan and vegetarian options, while some restaurants have gone entirely plant-based. Fast-food chains including Burger King, KFC, and McDonald’s have introduced plant-based menu items, recognizing that offering these options is no longer just about catering to a small minority but about meeting the expectations of mainstream consumers. This widespread availability has made choosing plant-based meals more convenient than ever before.
Despite this growth, challenges remain. Nutritional concerns are often raised, particularly regarding adequate intake of protein, vitamin B12, iron, and omega-3 fatty acids in plant-based diets. Nutritionists emphasize that while it is entirely possible to meet all nutritional needs through plant foods, it requires careful planning and, in some cases, supplementation. Additionally, some plant-based products are heavily processed and high in sodium, leading health experts to caution that not all plant-based foods are automatically healthy choices.
Cost and accessibility also present barriers for some populations. Fresh fruits and vegetables can be expensive and may not be readily available in all communities, particularly in lower-income areas sometimes referred to as “food deserts.” While dried legumes and grains are typically affordable, the newer plant-based meat alternatives often carry premium price tags, making them less accessible to budget-conscious consumers.
Looking ahead, the trajectory of plant-based eating appears to be one of continued growth. As technology improves and production scales up, the quality of plant-based products is expected to increase while prices gradually decrease. Public health initiatives in several countries are beginning to recommend reducing meat consumption, further legitimizing plant-based diets. Whether motivated by personal health, environmental responsibility, or animal welfare, more people than ever are reconsidering what they put on their plates, and this shift is reshaping the food landscape in profound ways.
Bữa ăn chế độ ăn thực vật đầy màu sắc với rau củ quả tươi ngon và ngũ cốc nguyên hạt
Questions 1-13
Questions 1-5: Multiple Choice
Choose the correct letter, A, B, C or D.
1. According to the passage, modern plant-based diets differ from traditional vegetarianism primarily because
A) they are based on religious beliefs
B) they are driven by multiple motivations
C) they completely exclude all animal products
D) they are less popular among young people
2. The “flexitarian” approach mentioned in the passage refers to
A) a strict vegan diet
B) eating only organic plant foods
C) occasionally consuming small amounts of animal products
D) alternating between meat and vegetables each day
3. The Harvard University study cited in the passage found that
A) plant-based diets cure heart disease
B) people eating mostly plant foods had lower heart disease risk
C) 25% of people should follow plant-based diets
D) animal products cause cancer
4. According to the passage, livestock farming is responsible for
A) 14.5% of global greenhouse gas emissions
B) 25% of climate change
C) most environmental problems
D) more pollution than transportation
5. Plant-based products by companies like Beyond Meat are designed to
A) be cheaper than regular meat
B) taste completely different from meat
C) mimic the taste and texture of meat
D) replace all vegetables in the diet
Questions 6-9: True/False/Not Given
Write TRUE if the statement agrees with the information, FALSE if the statement contradicts the information, or NOT GIVEN if there is no information on this.
6. Social media has played a significant role in popularizing plant-based diets.
7. All plant-based food products are healthier than animal-based products.
8. Plant-based options are now available at major fast-food chains.
9. The majority of doctors recommend plant-based diets for all patients.
Questions 10-13: Sentence Completion
Complete the sentences below. Choose NO MORE THAN THREE WORDS from the passage for each answer.
10. People following plant-based diets need to ensure adequate intake of protein, iron, omega-3 fatty acids, and __.
11. Fresh fruits and vegetables may not be easily available in communities known as __.
12. Plant-based meat alternatives often have __ compared to traditional plant foods.
13. As production increases, the quality of plant-based products is expected to improve while __ decrease.
PASSAGE 2 – Transforming the Food Industry: Economic and Business Impacts
Độ khó: Medium (Band 6.0-7.5)
Thời gian đề xuất: 18-20 phút
The seismic shift toward plant-based diets is fundamentally reconfiguring the global food industry’s economic landscape, compelling traditional agricultural producers, food manufacturers, and retailers to reassess their business models and investment strategies. This transformation extends far beyond simply adding a few vegetarian options to existing product lines; it represents a comprehensive restructuring of supply chains, production facilities, and marketing approaches that is reverberating through every sector of the food economy.
A The market trajectory for plant-based foods has exceeded even optimistic projections. According to Bloomberg Intelligence, the global plant-based food market, valued at approximately $29.4 billion in 2020, is forecast to reach $162 billion by 2030, representing a compound annual growth rate of 15.8%. This exponential growth has captured the attention of major food corporations, triggering a wave of acquisitions and strategic partnerships. Nestlé, Unilever, Kellogg’s, and numerous other industry giants have either acquired plant-based brands or invested heavily in developing their own alternatives, recognizing that consumer preferences are undergoing a fundamental shift that shows no signs of reversing.
B Traditional meat producers have found themselves at a critical crossroads. Rather than viewing plant-based alternatives as competition to be resisted, many have chosen to embrace the trend, diversifying their portfolios to include both conventional and plant-based products. Tyson Foods, one of the world’s largest meat processors, launched its “Raised & Rooted” line of plant-based and blended protein products. Similarly, major dairy companies have introduced plant-based milk alternatives using oats, almonds, and other ingredients. This strategic pivot reflects an understanding that future profitability may depend on agility and willingness to cannibalize their own traditional products before competitors do.
C The ripple effects extend throughout the agricultural sector. Farmers are beginning to diversify their crops, with increased cultivation of protein-rich legumes such as peas, lentils, and chickpeas, which serve as key ingredients in many plant-based products. This shift is particularly notable in regions that have traditionally focused on livestock farming. Canadian farmers, for instance, have significantly expanded pea production, with much of the harvest destined for plant-based protein manufacturing. This agricultural transition presents both opportunities and challenges, requiring farmers to acquire new knowledge, adapt their equipment, and establish relationships with different buyers and processors.
D Investment patterns in the food sector have shifted dramatically. Venture capital funding for plant-based and alternative protein companies reached record levels, with billions of dollars flowing into startups developing everything from plant-based seafood to cultivated meat (real meat grown from animal cells without raising and slaughtering animals). These investments reflect confidence not only in current plant-based products but also in emerging technologies that promise even more sophisticated alternatives. Companies developing precision fermentation – a process using microorganisms to produce specific proteins – have attracted substantial backing, as this technology could produce animal proteins without animals, potentially revolutionizing the entire protein production system.
E Retail spaces have undergone physical reconfiguration to accommodate the plant-based boom. Supermarkets have created dedicated plant-based sections, though debate continues about optimal product placement. Some retailers position plant-based meats alongside conventional meats to encourage direct comparison and substitution, while others create separate “plant-based zones” that appeal to committed vegetarians and vegans. Research into consumer behavior suggests that placement alongside conventional products increases trial among flexitarians and mainstream consumers, whereas dedicated sections build brand loyalty among committed plant-based eaters. Many stores now employ both strategies, with products appearing in multiple locations.
F The rise of plant-based diets has created entirely new industry segments and job categories. Food scientists specializing in plant protein functionality, sensory evaluation experts who can precisely assess how well products replicate animal products, and marketing specialists who understand the unique positioning of plant-based brands have all become highly sought-after professionals. Universities have responded by developing specialized programs in plant-based food science, recognizing that this knowledge base will be crucial for the industry’s continued growth. The skill requirements for food industry professionals are evolving rapidly, with understanding of both traditional food science and novel processing technologies becoming essential.
G Regulatory frameworks are struggling to keep pace with innovation. Questions about how plant-based products should be labeled have sparked intense debates and, in some cases, legislative battles. Traditional meat and dairy producers have lobbied for restrictions on using terms like “milk,” “burger,” or “sausage” for plant-based alternatives, arguing these terms confuse consumers. Proponents of plant-based foods counter that these descriptive terms help consumers understand how to use the products and that prohibiting their use actually creates more confusion. Different jurisdictions have adopted varying approaches, creating a fragmented regulatory landscape that complicates international trade and marketing strategies for plant-based food companies.
H Looking beyond immediate market dynamics, the shift toward plant-based diets is influencing broader economic structures. Regions heavily dependent on livestock farming face potential economic disruption, though the timeline and extent remain subjects of debate. Some economists predict gradual adaptation as farmers diversify, while others warn of more abrupt changes that could destabilize rural communities. Governments in several countries have begun developing transition support programs to help agricultural sectors adapt, recognizing that managing this shift effectively is crucial for both economic stability and social cohesion. The food industry transformation prompted by plant-based diets thus extends far beyond corporate boardrooms, touching on fundamental questions about agricultural livelihoods, regional economies, and the social fabric of communities that have centered on animal agriculture for generations.
Kệ hàng siêu thị với sản phẩm thực vật đa dạng và thịt thực vật
Questions 14-26
Questions 14-20: Matching Headings
The passage has eight paragraphs labeled A-H. Choose the correct heading for each paragraph from the list of headings below.
List of Headings:
i. Regulatory challenges and labeling disputes
ii. Market size and corporate investment trends
iii. Changes in retail store layouts and strategies
iv. Professional development and new career opportunities
v. Agricultural adaptation and crop diversification
vi. Traditional meat companies’ strategic responses
vii. Long-term economic and social implications
viii. Financial backing for innovative protein technologies
ix. Environmental benefits of plant-based production
x. Consumer taste preferences and product quality
14. Paragraph A
15. Paragraph B
16. Paragraph C
17. Paragraph D
18. Paragraph E
19. Paragraph F
20. Paragraph G
Questions 21-23: Summary Completion
Complete the summary below. Choose NO MORE THAN TWO WORDS from the passage for each answer.
The plant-based food market is experiencing remarkable growth, with traditional meat producers choosing to 21 __ rather than resist the trend. In the agricultural sector, farmers are increasingly cultivating 22 __ like peas and lentils for use in plant-based products. Meanwhile, significant amounts of 23 __ funding have been invested in alternative protein companies.
Questions 24-26: Multiple Choice
Choose the correct letter, A, B, C or D.
24. According to paragraph E, placing plant-based products alongside conventional meats
A) confuses most consumers
B) reduces sales of plant products
C) encourages mainstream consumers to try them
D) only appeals to vegetarians
25. The passage suggests that regulatory frameworks for plant-based products are
A) well-established internationally
B) having difficulty adapting to innovation
C) favoring plant-based companies
D) completely preventing product development
26. According to paragraph H, governments are developing transition support programs because
A) plant-based diets are unhealthy
B) managing agricultural change is important for economic and social stability
C) livestock farming is more profitable
D) consumers prefer traditional meat products
PASSAGE 3 – Scientific Innovation and Future Trajectories in Alternative Proteins
Độ khó: Hard (Band 7.0-9.0)
Thời gian đề xuất: 23-25 phút
The contemporary proliferation of plant-based dietary options represents merely the initial phase of a more profound transformation in humanity’s relationship with food production and consumption. While much public discourse has focused on first-generation plant-based products – those that attempt to replicate meat and dairy through mechanical processing and ingredient combination – the scientific community is actively developing next-generation technologies that could fundamentally obviate many of the compromises and limitations inherent in current plant-based alternatives. These emerging approaches encompass cellular agriculture, precision fermentation, and molecular gastronomy, each offering distinct pathways toward producing animal products without animal agriculture, thereby transcending the binary distinction between plant-based and animal-based foods.
Cellular agriculture, also termed “cultivated meat” or “cultured meat”, involves extracting stem cells from animals and proliferating them in bioreactors under carefully controlled conditions to produce genuine animal tissue without the necessity of raising and slaughtering whole organisms. The scientific feasibility of this approach was demonstrated in 2013 when Dutch researcher Mark Post unveiled the first laboratory-grown hamburger, though the $330,000 production cost rendered it entirely impractical for commercial application. However, intensive research and development, coupled with substantial investment, has driven costs down dramatically; by 2021, several companies claimed to have reduced production costs to approximately $10 per kilogram, approaching price parity with conventional meat. Singapore became the first country to grant regulatory approval for cultivated meat products in 2020, with other jurisdictions currently evaluating regulatory frameworks.
The technical challenges confronting cellular agriculture remain formidable. Creating the complex three-dimensional structures characteristic of muscle tissue, complete with appropriate fat marbling and connective tissue, requires sophisticated tissue engineering techniques that are still being refined. The culture medium – the nutrient-rich liquid that feeds the growing cells – historically relied on fetal bovine serum, an animal-derived product that contradicts the ethical premises of cellular agriculture and proves prohibitively expensive. Researchers have therefore focused on developing serum-free media using plant-derived or synthesized components, though optimizing cell growth and differentiation without animal-derived factors has proven technically demanding. Additionally, scaling production from laboratory prototypes to industrial bioreactor systems capable of meeting even a fraction of global meat demand requires solving numerous engineering and logistical challenges, from maintaining sterile conditions in massive vessels to achieving economically viable cell densities and growth rates.
Precision fermentation represents a conceptually distinct yet equally transformative approach to producing animal products without animals. This technology harnesses microorganisms – typically genetically modified yeast or bacteria – that have been programmed with DNA sequences enabling them to produce specific animal proteins. The microorganisms effectively become microscopic factories, secreting proteins such as casein (the primary protein in milk) or heme (the iron-containing molecule that gives meat its characteristic flavor) into the fermentation medium, from which they can be extracted, purified, and incorporated into food products. Unlike cellular agriculture, which aims to produce structurally complex animal tissues, precision fermentation focuses on manufacturing individual components that can then be assembled into finished products using more conventional food processing techniques.
Several companies have already achieved commercial viability with precision fermentation products. Perfect Day, a California-based startup, produces whey protein – identical at the molecular level to cow-derived whey – through fermentation and has partnered with various food manufacturers to incorporate this protein into ice cream, cream cheese, and other dairy products. Similarly, Impossible Foods uses precision fermentation to produce heme, which the company incorporates into its plant-based burgers to create a characteristically “meaty” flavor and appearance, including the product’s signature feature of “bleeding” like conventional ground beef. These applications demonstrate that precision fermentation can bridge the gap between purely plant-based products and true animal-product replication, potentially satisfying consumers who find current plant-based alternatives inadequate in taste or texture.
The environmental calculus surrounding these technologies is complex and sometimes counterintuitive. Proponents argue that both cellular agriculture and precision fermentation could dramatically reduce the environmental footprint of protein production. Life cycle assessments suggest that, at scale, cultivated meat could require 95% less land, 78% less water, and produce 96% fewer greenhouse gas emissions compared to conventional beef production. Precision fermentation potentially offers even greater environmental advantages, as fermentation processes are highly efficient at converting inputs into desired outputs. However, critical analyses emphasize that these projections depend heavily on assumptions about energy sources and production efficiency. If cultivated meat production relies on fossil-fuel-derived electricity to power energy-intensive bioreactors, the climate benefits may be substantially diminished or even negated. The environmental superiority of these technologies over conventional animal agriculture is not inherent but rather contingent upon how production systems are designed and powered.
Sociocultural dimensions of these technological developments warrant substantive consideration. Cultivated meat and precision fermentation products raise profound questions about the nature and meaning of food, challenging deeply rooted cultural categories and gustatory traditions. Anthropologists note that food serves not merely as biological fuel but as a crucial element of cultural identity, social ritual, and symbolic meaning. The prospect of consuming animal products “grown in a vat” or produced through microbial fermentation may evoke visceral reactions of revulsion or unease – what psychologists term the “yuck factor” – regardless of the products’ objective safety or nutritional adequacy. Consumer acceptance studies have yielded ambivalent results, with acceptance varying significantly across demographic groups, cultures, and even depending on how products are described and framed. Younger consumers, those already following plant-based or reducetarian diets, and individuals with higher levels of scientific literacy generally express greater openness to these novel products, while older consumers and those with stronger attachments to traditional agricultural systems often demonstrate greater skepticism.
Regulatory institutions face unprecedented challenges in categorizing and overseeing these products. Existing regulatory frameworks were developed for conventional foods or, alternatively, for pharmaceutical products, neither of which provides a perfect template for cellular agriculture or precision fermentation foods. Questions arise regarding which governmental agencies should exercise regulatory jurisdiction: should cultivated meat be overseen by agriculture departments, food safety agencies, or bodies that regulate biotechnology products? How should products be labeled to inform consumers while avoiding either alarmist or euphemistic terminology? The absence of international harmonization in regulatory approaches creates challenges for companies seeking to operate globally, potentially fragmenting markets and impeding the technologies’ ability to achieve the scale necessary for economic viability and meaningful environmental impact.
Looking toward the coming decades, the trajectory of alternative protein technologies will likely be determined by the interplay of scientific advancement, economic factors, regulatory decisions, and sociocultural evolution. Optimistic scenarios envision a diversified protein landscape in which consumers choose from a wide array of options – conventional meat and dairy, plant-based alternatives, cultivated meat, and products utilizing precision-fermented ingredients – based on personal preferences, values, and contexts. Such pluralistic systems might capture benefits from multiple approaches while avoiding over-reliance on any single protein source. More pessimistic projections warn of potential consolidation, wherein a few large corporations control these novel technologies, creating new forms of agricultural dependence and potentially exacerbating rather than ameliorating existing inequalities in the food system. The ultimate outcome will depend not only on continued scientific innovation but also on deliberate choices regarding how these technologies are governed, who benefits from their development, and whether their deployment genuinely serves the collective goals of environmental sustainability, nutritional security, and social justice.
Phòng thí nghiệm công nghệ sinh học nuôi cấy thịt từ tế bào trong bioreactor
Questions 27-40
Questions 27-31: Yes/No/Not Given
Do the following statements agree with the views of the writer in the passage? Write:
YES if the statement agrees with the views of the writer
NO if the statement contradicts the views of the writer
NOT GIVEN if it is impossible to say what the writer thinks about this
27. First-generation plant-based products have successfully eliminated all limitations in replicating animal products.
28. The cost of producing cultivated meat has decreased significantly since 2013.
29. Precision fermentation is more technically difficult than cellular agriculture.
30. The environmental benefits of cultivated meat depend on the energy sources used in production.
31. Older consumers are generally more accepting of cultivated meat than younger consumers.
Questions 32-36: Matching Features
Match each statement (Questions 32-36) with the correct technology (A, B, or C).
Technologies:
A. Cellular agriculture
B. Precision fermentation
C. Both technologies
32. Has already achieved commercial availability in some products
33. Involves extracting stem cells from animals
34. Could potentially reduce greenhouse gas emissions significantly
35. Uses microorganisms programmed with DNA sequences
36. Faces challenges related to regulatory categorization
Questions 37-40: Short-answer Questions
Answer the questions below. Choose NO MORE THAN THREE WORDS from the passage for each answer.
37. What substance was historically used to feed growing cells in cellular agriculture but contradicted ethical principles?
38. What term do psychologists use to describe people’s instinctive negative reaction to eating cultivated meat?
39. According to the passage, what might be created by corporate control of alternative protein technologies instead of solving existing problems?
40. What three collective goals should the deployment of alternative protein technologies serve, according to the conclusion?
Answer Keys – Đáp Án
PASSAGE 1: Questions 1-13
- B
- C
- B
- A
- C
- TRUE
- FALSE
- TRUE
- NOT GIVEN
- vitamin B12
- food deserts
- premium price tags
- prices
PASSAGE 2: Questions 14-26
- ii
- vi
- v
- viii
- iii
- iv
- i
- diversify (their) portfolios
- protein-rich legumes
- venture capital
- C
- B
- B
PASSAGE 3: Questions 27-40
- NO
- YES
- NOT GIVEN
- YES
- NO
- B
- A
- C
- B
- C
- fetal bovine serum
- (the) yuck factor
- agricultural dependence / new forms (of agricultural dependence)
- environmental sustainability (accept any one of the three: environmental sustainability, nutritional security, social justice)
Giải Thích Đáp Án Chi Tiết
Passage 1 – Giải Thích
Câu 1: B
- Dạng câu hỏi: Multiple Choice
- Từ khóa: modern plant-based diets, differ, traditional vegetarianism
- Vị trí trong bài: Đoạn 1, dòng 2-4
- Giải thích: Bài viết nói rõ “While vegetarianism and veganism have existed for centuries, rooted in religious and ethical beliefs, today’s plant-based movement is driven by a broader range of motivations including health concerns, environmental awareness, and animal welfare considerations.” Đây là paraphrase của “multiple motivations” trong đáp án B.
Câu 2: C
- Dạng câu hỏi: Multiple Choice
- Từ khóa: flexitarian approach
- Vị trí trong bài: Đoạn 2, dòng 3-5
- Giải thích: Passage nói rõ “many people following plant-based diets may occasionally consume small amounts of meat, fish, or dairy, adopting what nutritionists call a ‘flexitarian’ approach.”
Câu 3: B
- Dạng câu hỏi: Multiple Choice
- Từ khóa: Harvard University study
- Vị trí trong bài: Đoạn 3, dòng 4-6
- Giải thích: “people who consumed mostly plant-based foods had a 25% lower risk of developing heart disease” – đây là giảm nguy cơ (lower risk), không phải chữa bệnh (cure), nên A sai. C sai vì 25% là tỷ lệ giảm nguy cơ, không phải tỷ lệ người cần ăn kiêng.
Câu 6: TRUE
- Dạng câu hỏi: True/False/Not Given
- Từ khóa: social media, popularizing plant-based diets
- Vị trí trong bài: Đoạn 5, dòng 1
- Giải thích: “The influence of social media and celebrity endorsements cannot be understated” – nghĩa là ảnh hưởng rất lớn, khớp với câu hỏi.
Câu 7: FALSE
- Dạng câu hỏi: True/False/Not Given
- Từ khóa: all plant-based products, healthier
- Vị trí trong bài: Đoạn 8, dòng 3-5
- Giải thích: “some plant-based products are heavily processed and high in sodium, leading health experts to caution that not all plant-based foods are automatically healthy choices” – rõ ràng mâu thuẫn với câu hỏi.
Câu 10: vitamin B12
- Dạng câu hỏi: Sentence Completion
- Từ khóa: adequate intake, protein, iron, omega-3
- Vị trí trong bài: Đoạn 8, dòng 1-2
- Giải thích: “adequate intake of protein, vitamin B12, iron, and omega-3 fatty acids” – liệt kê đầy đủ các chất cần thiết.
Passage 2 – Giải Thích
Câu 14: ii (Paragraph A)
- Dạng câu hỏi: Matching Headings
- Giải thích: Đoạn A tập trung vào “market trajectory,” “valued at approximately $29.4 billion,” “forecast to reach $162 billion,” “acquisitions and strategic partnerships” – tất cả liên quan đến quy mô thị trường và xu hướng đầu tư của các tập đoàn.
Câu 15: vi (Paragraph B)
- Giải thích: Đoạn B nói về “Traditional meat producers,” “Tyson Foods launched,” “major dairy companies have introduced” – phản ứng chiến lược của các công ty thịt truyền thống.
Câu 21: diversify (their) portfolios
- Dạng câu hỏi: Summary Completion
- Từ khóa: traditional meat producers, rather than resist
- Vị trí trong bài: Paragraph B
- Giải thích: “many have chosen to embrace the trend, diversifying their portfolios”
Câu 24: C
- Dạng câu hỏi: Multiple Choice
- Từ khóa: placing plant-based products alongside conventional meats
- Vị trí trong bài: Paragraph E
- Giải thích: “placement alongside conventional products increases trial among flexitarians and mainstream consumers”
Passage 3 – Giải Thích
Câu 27: NO
- Dạng câu hỏi: Yes/No/Not Given
- Từ khóa: first-generation plant-based products, eliminated all limitations
- Vị trí trong bài: Đoạn 1, dòng 2-4
- Giải thích: Passage nói về “compromises and limitations inherent in current plant-based alternatives” – chứng tỏ vẫn còn hạn chế, mâu thuẫn với “eliminated all limitations.”
Câu 28: YES
- Từ khóa: cost, decreased significantly, since 2013
- Vị trí trong bài: Đoạn 2
- Giải thích: Từ $330,000 (2013) xuống còn “approximately $10 per kilogram” (2021) là giảm đáng kể.
Câu 30: YES
- Từ khóa: environmental benefits, depend on energy sources
- Vị trí trong bài: Đoạn 6
- Giải thích: “If cultivated meat production relies on fossil-fuel-derived electricity to power energy-intensive bioreactors, the climate benefits may be substantially diminished or even negated.”
Câu 31: NO
- Từ khóa: older consumers, more accepting
- Vị trí trong bài: Đoạn 7
- Giải thích: “Younger consumers…generally express greater openness to these novel products, while older consumers…often demonstrate greater skepticism” – ngược lại với câu hỏi.
Câu 32: B (Precision fermentation)
- Dạng câu hỏi: Matching Features
- Vị trí trong bài: Đoạn 5
- Giải thích: “Several companies have already achieved commercial viability with precision fermentation products. Perfect Day…produces whey protein.”
Câu 37: fetal bovine serum
- Dạng câu hỏi: Short-answer Questions
- Từ khóa: feed growing cells, contradicted ethical principles
- Vị trí trong bài: Đoạn 3
- Giải thích: “The culture medium…historically relied on fetal bovine serum, an animal-derived product that contradicts the ethical premises of cellular agriculture.”
Câu 38: (the) yuck factor
- Từ khóa: psychologists, instinctive negative reaction
- Vị trí trong bài: Đoạn 7
- Giải thích: “what psychologists term the ‘yuck factor'”
Câu 40: environmental sustainability
- Từ khóa: collective goals, deployment should serve
- Vị trí trong bài: Đoạn cuối cùng
- Giải thích: “environmental sustainability, nutritional security, and social justice” – câu hỏi yêu cầu THREE WORDS nên có thể ghi một trong ba mục tiêu.
Sách học từ vựng IELTS Reading về chế độ ăn thực vật và công nghiệp thực phẩm
Từ Vựng Quan Trọng Theo Passage
Passage 1 – Essential Vocabulary
| Từ vựng | Loại từ | Phiên âm | Nghĩa tiếng Việt | Ví dụ từ bài | Collocation |
|---|---|---|---|---|---|
| niche | adj | /niːʃ/ | ngách, chuyên biệt | niche lifestyle choice | niche market, niche product |
| mainstream | adj | /ˈmeɪnstriːm/ | chủ đạo, phổ biến | mainstream dietary trend | mainstream media, mainstream culture |
| prioritize | v | /praɪˈɒrətaɪz/ | ưu tiên | prioritize foods derived from plants | prioritize health, prioritize safety |
| chronic | adj | /ˈkrɒnɪk/ | mãn tính | chronic diseases | chronic pain, chronic illness |
| greenhouse gas | n | /ˈɡriːnhaʊs ɡæs/ | khí nhà kính | greenhouse gas emissions | reduce greenhouse gas, emit greenhouse gas |
| environmental footprint | n | /ɪnˌvaɪrənˈmentl ˈfʊtprɪnt/ | dấu chân môi trường | reduce their environmental footprint | carbon footprint, ecological footprint |
| mimic | v | /ˈmɪmɪk/ | bắt chước, mô phỏng | closely mimic the taste and texture | mimic behavior, mimic sounds |
| cater to | v | /ˈkeɪtə tuː/ | phục vụ, đáp ứng nhu cầu | catering to a small minority | cater to customers, cater to needs |
| supplementation | n | /ˌsʌplɪmenˈteɪʃn/ | sự bổ sung | requires supplementation | vitamin supplementation, dietary supplementation |
| accessible | adj | /əkˈsesəbl/ | dễ tiếp cận | more accessible and appealing | easily accessible, readily accessible |
| trajectory | n | /trəˈdʒektəri/ | quỹ đạo, xu hướng phát triển | trajectory of plant-based eating | upward trajectory, growth trajectory |
| legitimizing | v | /lɪˈdʒɪtɪmaɪzɪŋ/ | hợp thức hóa | legitimizing plant-based diets | legitimize claims, legitimize authority |
Passage 2 – Essential Vocabulary
| Từ vựng | Loại từ | Phiên âm | Nghĩa tiếng Việt | Ví dụ từ bài | Collocation |
|---|---|---|---|---|---|
| seismic shift | n | /ˈsaɪzmɪk ʃɪft/ | sự thay đổi mạnh mẽ | seismic shift toward plant-based diets | seismic change, seismic impact |
| reconfiguring | v | /ˌriːkənˈfɪɡə/ | tái cấu trúc | reconfiguring the global food industry | reconfigure systems, reconfigure networks |
| compound annual growth rate | n | /ˈkɒmpaʊnd ˈænjuəl ɡrəʊθ reɪt/ | tốc độ tăng trưởng kép hàng năm | compound annual growth rate of 15.8% | high growth rate, sustainable growth rate |
| acquisition | n | /ˌækwɪˈzɪʃn/ | sự mua lại, thâu tóm | wave of acquisitions | corporate acquisition, business acquisition |
| diversifying | v | /daɪˈvɜːsɪfaɪɪŋ/ | đa dạng hóa | diversifying their portfolios | diversify investments, diversify products |
| strategic pivot | n | /strəˈtiːdʒɪk ˈpɪvət/ | sự xoay chuyển chiến lược | strategic pivot reflects understanding | make a pivot, business pivot |
| cannibalize | v | /ˈkænɪbəlaɪz/ | tự cạnh tranh với chính mình | cannibalize their own traditional products | cannibalize sales, cannibalize market share |
| ripple effects | n | /ˈrɪpl ɪˈfekts/ | hiệu ứng lan tỏa | ripple effects extend throughout | cause ripple effects, create ripple effects |
| venture capital | n | /ˈventʃə ˈkæpɪtl/ | vốn đầu tư mạo hiểm | venture capital funding | venture capital firm, attract venture capital |
| precision fermentation | n | /prɪˈsɪʒn ˌfɜːmenˈteɪʃn/ | lên men chính xác | developing precision fermentation | fermentation process, fermentation technology |
| brand loyalty | n | /brænd ˈlɔɪəlti/ | lòng trung thành thương hiệu | build brand loyalty | customer loyalty, strong brand loyalty |
| fragmented | adj | /ˈfræɡmentɪd/ | phân mảnh | fragmented regulatory landscape | fragmented market, fragmented industry |
| destabilize | v | /diːˈsteɪbəlaɪz/ | gây bất ổn | could destabilize rural communities | destabilize economy, destabilize region |
| social cohesion | n | /ˈsəʊʃl kəʊˈhiːʒn/ | sự gắn kết xã hội | crucial for social cohesion | promote social cohesion, strengthen social cohesion |
Passage 3 – Essential Vocabulary
| Từ vựng | Loại từ | Phiên âm | Nghĩa tiếng Việt | Ví dụ từ bài | Collocation |
|---|---|---|---|---|---|
| proliferation | n | /prəˌlɪfəˈreɪʃn/ | sự tăng sinh, lan rộng | proliferation of plant-based dietary options | nuclear proliferation, cell proliferation |
| obviate | v | /ˈɒbvieɪt/ | loại bỏ, làm không cần thiết | fundamentally obviate many compromises | obviate the need, obviate problems |
| transcending | v | /trænˈsendɪŋ/ | vượt qua, siêu việt | transcending the binary distinction | transcend boundaries, transcend limitations |
| cellular agriculture | n | /ˈseljələ ˈæɡrɪkʌltʃə/ | nông nghiệp tế bào | cellular agriculture involves extracting stem cells | cellular technology, cellular structure |
| bioreactor | n | /ˌbaɪəʊriˈæktə/ | bình phản ứng sinh học | proliferating them in bioreactors | industrial bioreactor, bioreactor system |
| feasibility | n | /ˌfiːzəˈbɪləti/ | tính khả thi | scientific feasibility was demonstrated | economic feasibility, technical feasibility |
| price parity | n | /praɪs ˈpærəti/ | ngang bằng về giá | approaching price parity | achieve parity, reach parity |
| formidable | adj | /fɔːˈmɪdəbl/ | khổng lồ, đáng gờm | technical challenges remain formidable | formidable opponent, formidable task |
| tissue engineering | n | /ˈtɪʃuː ˌendʒɪˈnɪərɪŋ/ | kỹ thuật mô | requires sophisticated tissue engineering | tissue culture, tissue regeneration |
| fetal bovine serum | n | /ˈfiːtl ˈbəʊvaɪn ˈsɪərəm/ | huyết thanh thai bò | relied on fetal bovine serum | bovine serum albumin, serum-free |
| genetically modified | adj | /dʒəˌnetɪkli ˈmɒdɪfaɪd/ | biến đổi gen | genetically modified yeast | genetically modified organism (GMO) |
| life cycle assessment | n | /laɪf ˈsaɪkl əˈsesmənt/ | đánh giá vòng đời | life cycle assessments suggest | conduct assessment, environmental assessment |
| contingent upon | adj phrase | /kənˈtɪndʒənt əˈpɒn/ | phụ thuộc vào | contingent upon how production systems are designed | contingent on, contingent factor |
| visceral reaction | n | /ˈvɪsərəl riˈækʃn/ | phản ứng bản năng | evoke visceral reactions | visceral response, visceral feeling |
| yuck factor | n | /jʌk ˈfæktə/ | yếu tố gây khó chịu | what psychologists term the yuck factor | disgust factor, ick factor |
| reducetarian | n | /rɪˈdjuːsəˈteəriən/ | người giảm tiêu thụ thịt | those already following reducetarian diets | reducetarian movement, reducetarian lifestyle |
| regulatory jurisdiction | n | /ˈreɡjələtəri ˌdʒʊərɪsˈdɪkʃn/ | quyền quản lý | which agencies should exercise regulatory jurisdiction | legal jurisdiction, jurisdiction over |
| harmonization | n | /ˌhɑːmənaɪˈzeɪʃn/ | sự hài hòa, thống nhất | absence of international harmonization | regulatory harmonization, harmonization of standards |
| interplay | n | /ˈɪntəpleɪ/ | sự tương tác | interplay of scientific advancement | complex interplay, interplay between |
Kết Bài
Chủ đề “How is the rise of plant-based diets affecting the food industry?” không chỉ là một xu hướng tiêu dùng tạm thời mà đại diện cho một cuộc cách mạng toàn diện trong hệ thống lương thực thế giới. Qua ba passages với độ khó tăng dần, bạn đã được làm quen với đầy đủ các khía cạnh: từ động lực cá nhân thúc đẩy người tiêu dùng chuyển sang thực vật (Passage 1), tác động kinh tế và chiến lược kinh doanh (Passage 2), đến các công nghệ tiên tiến như cellular agriculture và precision fermentation (Passage 3).
Đề thi mẫu này cung cấp 40 câu hỏi đa dạng dạng – từ True/False/Not Given, Multiple Choice, Matching Headings đến Summary Completion – giúp bạn rèn luyện toàn diện kỹ năng làm bài IELTS Reading. Đáp án chi tiết kèm giải thích không chỉ cho bạn biết câu trả lời đúng mà còn hướng dẫn cách xác định thông tin trong passage, nhận biết paraphrase và tránh các “bẫy” phổ biến.
Từ vựng học thuật được tổng hợp theo từng passage giúp bạn xây dựng vốn từ chuyên ngành về thực phẩm, công nghệ sinh học, kinh tế và môi trường – những chủ đề thường xuyên xuất hiện trong IELTS Reading. Hãy chú ý học cả collocations để sử dụng từ vựng tự nhiên và chính xác hơn.
Để tối đa hóa hiệu quả luyện tập, hãy làm bài trong điều kiện thi thật (60 phút không tra từ điển), sau đó đối chiếu đáp án, đọc kỹ giải thích, và ghi chú những dạng câu hỏi bạn còn yếu để ôn tập thêm. Chúc bạn đạt band điểm mục tiêu trong kỳ thi IELTS sắp tới!
