Chủ đề về dinh dưỡng và sức khỏe, đặc biệt là các chiến lược thúc đẩy thói quen ăn uống lành mạnh, xuất hiện thường xuyên trong kỳ thi IELTS Reading với tần suất khoảng 15-20% số đề thi mỗi năm. Đây là một trong những topic phổ biến thuộc nhóm Health & Lifestyle, yêu cầu thí sinh nắm vững từ vựng chuyên ngành về dinh dưỡng, chính sách y tế công cộng và hành vi tiêu dùng.
Trong bài viết này, bạn sẽ được trải nghiệm một đề thi IELTS Reading hoàn chỉnh gồm 3 passages với độ khó tăng dần từ Easy đến Hard, bao gồm đầy đủ 40 câu hỏi đa dạng các dạng bài. Đề thi được thiết kế dựa trên format chuẩn Cambridge IELTS, giúp bạn làm quen với cấu trúc thi thật. Bên cạnh đó, bạn sẽ nhận được đáp án chi tiết kèm giải thích cặn kẽ về cách xác định thông tin, paraphrase và áp dụng kỹ thuật làm bài hiệu quả. Phần từ vựng quan trọng được tổng hợp theo từng passage sẽ giúp bạn mở rộng vốn từ học thuật về chủ đề sức khỏe.
Đề thi này phù hợp cho học viên có trình độ từ band 5.0 trở lên, đặc biệt hữu ích cho những bạn đang nhắm đến band 6.5-7.5 trong phần Reading.
Hướng Dẫn Làm Bài IELTS Reading
Tổng Quan Về IELTS Reading Test
Bài thi IELTS Reading kéo dài 60 phút với 3 passages và tổng cộng 40 câu hỏi. Mỗi passage có độ dài từ 650-1000 từ và độ khó tăng dần. Điểm số được tính dựa trên số câu trả lời đúng, không bị trừ điểm khi sai.
Phân bổ thời gian khuyến nghị:
- Passage 1: 15-17 phút (độ khó Easy)
- Passage 2: 18-20 phút (độ khó Medium)
- Passage 3: 23-25 phút (độ khó Hard)
Lưu ý dành 2-3 phút cuối để chuyển đáp án vào Answer Sheet, đảm bảo không có lỗi chính tả hoặc sót câu.
Các Dạng Câu Hỏi Trong Đề Này
Đề thi mẫu này bao gồm 7 dạng câu hỏi phổ biến nhất trong IELTS Reading:
- Multiple Choice – Câu hỏi trắc nghiệm
- True/False/Not Given – Xác định thông tin đúng/sai/không có
- Yes/No/Not Given – Xác định ý kiến tác giả
- Matching Headings – Nối tiêu đề với đoạn văn
- Matching Information – Nối thông tin với đoạn văn
- Sentence/Summary Completion – Hoàn thành câu/đoạn tóm tắt
- Short-answer Questions – Câu hỏi trả lời ngắn
Mỗi dạng yêu cầu kỹ năng đọc hiểu và chiến lược làm bài khác nhau. Khi làm quen với các chiến lược này, bạn có thể tìm hiểu thêm về Strategies for improving sleep quality để hiểu cách cơ thể hoạt động tối ưu, điều này cũng giúp não bộ tập trung tốt hơn khi làm bài thi.
IELTS Reading Practice Test
PASSAGE 1 – The School Lunch Revolution
Độ khó: Easy (Band 5.0-6.5)
Thời gian đề xuất: 15-17 phút
For decades, school cafeterias across the developed world have been serving meals that nutritionists now recognize as alarmingly unhealthy. Deep-fried chicken nuggets, pizza dripping with cheese, and sugary desserts were once considered acceptable fare for growing children. However, a growing body of research has linked poor dietary habits in childhood to obesity, diabetes, and cardiovascular problems later in life. This realization has sparked what many educators call the “School Lunch Revolution” – a comprehensive effort to transform what children eat during their school day.
The movement began in earnest in the early 2000s when several high-profile studies revealed shocking statistics about childhood obesity rates. In the United States, for example, the percentage of obese children had tripled since the 1970s. Similar trends were observed in the United Kingdom, Australia, and parts of continental Europe. These findings prompted government officials, health advocates, and concerned parents to demand change. The question was not whether school meals needed improvement, but how to implement changes that would be both nutritionally sound and appealing to young palates.
One of the most successful approaches has been the “farm-to-school” program, which connects schools directly with local farmers and food producers. Under this model, cafeterias receive fresh, seasonal produce instead of processed foods shipped from distant warehouses. Students in participating schools report greater satisfaction with their meals, and consumption rates of fruits and vegetables have increased dramatically. A study conducted in California found that schools in the farm-to-school network saw a 76% increase in students choosing salad bar options over a two-year period. Teachers also noted improvements in student concentration and classroom behavior, which they attributed to better nutrition.
Another effective strategy involves culinary education as part of the regular curriculum. In countries like Japan and France, where childhood obesity rates remain relatively low, children learn about food preparation, nutritional values, and cultural food traditions from an early age. Some progressive schools in other nations have adopted similar programs, installing teaching kitchens where students can participate in preparing their own lunches. This hands-on experience helps children develop a deeper appreciation for fresh ingredients and understand the connection between food choices and health outcomes. Research indicates that students who participate in cooking classes are 2.5 times more likely to eat vegetables regularly compared to their peers.
Policy changes at the national level have also played a crucial role. The United Kingdom’s School Food Plan, introduced in 2013, established strict nutritional standards for all food served in schools. The regulations limit salt, sugar, and fat content while requiring that meals include specific portions of vegetables, protein, and whole grains. Similar legislation has been enacted in France, where vending machines selling sugary drinks and snacks have been banned from school premises entirely. These top-down approaches provide a regulatory framework that supports healthier choices, though critics argue they can sometimes be overly prescriptive and fail to account for regional dietary preferences.
Perhaps the most innovative aspect of the School Lunch Revolution has been the involvement of students themselves in menu planning and food service decisions. Student-led committees in various schools now work alongside nutritionists and cafeteria managers to design meals that are both healthy and culturally relevant. This collaborative approach has proven particularly effective in schools with diverse student populations, where traditional “one-size-fits-all” menus often failed to resonate. When students feel a sense of ownership over their food environment, they are more likely to make positive choices and encourage their peers to do the same.
Despite these successes, significant challenges remain. Many schools, particularly those in low-income areas, struggle with budget constraints that make purchasing fresh, high-quality ingredients difficult. Processed foods are often cheaper and have longer shelf lives, making them attractive options for cash-strapped institutions. Additionally, some parents and students resist changes to familiar favorites, viewing healthier alternatives as less appetizing. Overcoming these obstacles requires not only financial investment but also sustained educational efforts to shift perceptions about what constitutes enjoyable food.
The School Lunch Revolution represents a fundamental shift in how societies view child nutrition and the role schools play in promoting healthy habits. As more evidence accumulates about the long-term benefits of good nutrition, the movement continues to gain momentum. Health experts predict that today’s initiatives will result in measurable improvements in public health outcomes over the coming decades, potentially reducing healthcare costs and improving quality of life for millions of people who are developing their eating habits during their formative school years.
Cách mạng bữa trưa học đường với chương trình dinh dưỡng lành mạnh từ nông trại đến trường học
Questions 1-13
Questions 1-5: Multiple Choice
Choose the correct letter, A, B, C, or D.
1. According to the passage, what sparked the School Lunch Revolution?
A. Complaints from parents about food quality
B. Research linking poor childhood diet to health problems
C. Government budget cuts to school meal programs
D. International competition in nutrition standards
2. The farm-to-school program is characterized by:
A. importing exotic ingredients from abroad
B. teaching students to grow their own food
C. connecting schools with local food producers
D. reducing the number of meals served daily
3. Schools that implemented cooking classes found that participating students were:
A. twice as likely to become professional chefs
B. 2.5 times more likely to eat vegetables regularly
C. less interested in cafeteria meals
D. more critical of their parents’ cooking
4. The United Kingdom’s School Food Plan primarily focused on:
A. reducing school meal costs
B. training new cafeteria staff
C. establishing nutritional standards
D. building new kitchen facilities
5. According to the passage, what makes student involvement in menu planning effective?
A. It reduces the workload for cafeteria staff
B. Students design cheaper meal options
C. It creates a sense of ownership over food choices
D. Students have more nutritional knowledge than adults
Questions 6-9: True/False/Not Given
Do the following statements agree with the information given in the passage?
Write:
- TRUE if the statement agrees with the information
- FALSE if the statement contradicts the information
- NOT GIVEN if there is no information on this
6. Childhood obesity rates in the United States tripled between 1970 and the early 2000s.
7. Japanese schools have the lowest childhood obesity rates in the world.
8. France has banned all vending machines from school buildings.
9. Fresh ingredients are always more expensive than processed foods.
Questions 10-13: Sentence Completion
Complete the sentences below. Choose NO MORE THAN TWO WORDS from the passage for each answer.
10. Teachers observed improvements in student concentration and __ after better nutrition programs were introduced.
11. The farm-to-school approach provides __ instead of processed foods from warehouses.
12. Schools in __ often face difficulties purchasing quality ingredients due to limited budgets.
13. Health experts believe current initiatives will lead to reduced __ in the future.
PASSAGE 2 – Behavioral Economics and Dietary Choices
Độ khó: Medium (Band 6.0-7.5)
Thời gian đề xuất: 18-20 phút
The field of behavioral economics has revolutionized our understanding of why people make certain food choices, often against their own long-term interests. Traditional economic theory assumed that humans are rational actors who carefully weigh costs and benefits before making decisions. However, decades of research have demonstrated that our choices are frequently influenced by cognitive biases, environmental cues, and psychological factors that operate below the level of conscious awareness. This insight has profound implications for developing strategies to promote healthier eating habits, as it suggests that simply providing information about nutrition is insufficient to change behavior.
One of the most powerful concepts from behavioral economics is the “nudge” – a subtle change in how choices are presented that can significantly influence decision-making without restricting options or significantly changing economic incentives. The pioneering work of Richard Thaler and Cass Sunstein demonstrated that choice architecture – the way options are organized and displayed – plays a crucial role in determining what people select. In the context of eating habits, this might involve placing healthier foods at eye level in cafeterias while positioning less nutritious options in harder-to-reach locations. Studies have shown that such seemingly minor adjustments can increase consumption of healthy foods by 15-25% without anyone feeling coerced or restricted.
The concept of “default options” represents another powerful tool from behavioral economics. Research consistently shows that people are far more likely to stick with pre-selected choices than to actively opt for alternatives, even when switching would be easy and costless. This “default effect” has been successfully applied to improve dietary patterns in various settings. For instance, several corporations have changed their cafeteria protocols so that meals automatically come with fruit and salad unless customers explicitly request otherwise. This simple reversal – making healthy sides the default rather than an optional addition – has led to substantial increases in fruit and vegetable consumption among employees. The beauty of this approach is that it preserves individual autonomy while gently guiding people toward better choices.
Portion size provides a particularly striking example of how environmental factors unconsciously shape eating behavior. Numerous experiments have documented the “portion size effect” – people consume significantly more food when presented with larger servings, often without realizing they are eating more or feeling more satisfied. This phenomenon has been extensively documented across different contexts, from laboratory studies to real-world restaurant settings. One influential study found that moviegoers consumed 45% more popcorn when given extra-large containers compared to large ones, even when the popcorn was stale and unappetizing. These findings suggest that reducing default portion sizes could be an effective strategy for addressing overconsumption, though such measures often face resistance from both consumers and food industry stakeholders.
The timing and context of food decisions also matter enormously. Behavioral economists distinguish between “hot states” – moments when we are hungry, stressed, or emotionally aroused – and “cold states” when we can think more clearly about our goals and values. People in hot states tend to make more impulsive choices that prioritize immediate gratification over long-term health. This insight has practical implications for intervention design. For example, encouraging people to plan their meals and do grocery shopping after eating (in a cold state) rather than when hungry (in a hot state) can lead to healthier food purchases. Similarly, workplace wellness programs that allow employees to pre-commit to healthy lunches hours before mealtime have shown promising results. Such approaches recognize the reality that willpower is not constant but varies depending on our physiological and emotional state.
Social norms and peer influence constitute another crucial dimension of food choice behavior. Humans are deeply social creatures, and our decisions are heavily influenced by what we perceive others around us are doing. If people believe that healthy eating is uncommon or socially undesirable, they are less likely to adopt such behaviors themselves. Conversely, making healthy behaviors more visible and socially valued can create positive feedback loops. Some organizations have leveraged this principle by publicly recognizing employees who choose healthy options or by providing information about how many colleagues have selected particular meals. Studies of residential college dining halls found that displaying simple signs indicating that “most students choose fruit for dessert” significantly increased fruit selection, demonstrating the power of descriptive social norms.
Critics of behaviorally-informed interventions raise important concerns about manipulation and paternalism. They argue that nudging, even when well-intentioned, involves influencing people’s choices without their explicit awareness, which some view as ethically problematic. There are also questions about who decides what constitutes a “better” choice and whether such interventions might disproportionately affect certain groups. Proponents counter that people are already being influenced by countless environmental factors and commercial marketing strategies designed to promote unhealthy consumption. From this perspective, nudging toward healthier options is simply a matter of using the same psychological mechanisms for public health goals rather than corporate profits. Moreover, properly designed nudges preserve freedom of choice – people can always select different options if they wish.
The integration of behavioral economics into public health strategy represents a significant evolution in how we approach dietary change. Rather than relying solely on education and rational persuasion, these strategies work with the grain of human psychology, recognizing both our limitations and our susceptibility to contextual influences. As research in this field continues to advance, we are likely to see increasingly sophisticated applications that combine multiple behavioral insights to create environments that make healthy eating the easy, natural choice. The challenge lies in implementing these strategies ethically and transparently, ensuring they genuinely serve population health rather than merely serving as tools for manipulation. Similar comprehensive approaches can be seen in Mental health awareness in educational institutions, where understanding psychological factors plays an equally vital role in developing effective intervention strategies.
Kinh tế hành vi ảnh hưởng đến lựa chọn thực phẩm và thói quen ăn uống lành mạnh
Questions 14-26
Questions 14-18: 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
14. Traditional economic theory accurately predicted how people make food choices.
15. Providing nutritional information alone is insufficient to change eating behaviors.
16. The default effect is more powerful in younger people than in older adults.
17. Reducing portion sizes is an acceptable strategy for addressing overconsumption.
18. All critics of behavioral interventions oppose any form of influence on food choices.
Questions 19-22: Matching Information
Which paragraph contains the following information? Write the correct letter, A-H.
19. An example of how hunger affects decision-making quality
20. Evidence that people consume more food when given larger portions
21. A description of how social perceptions influence eating habits
22. An explanation of how minor changes in food placement can affect choices
Questions 23-26: Summary Completion
Complete the summary below. Choose NO MORE THAN TWO WORDS from the passage for each answer.
Behavioral economics has revealed that human food choices are influenced by various 23) __ rather than pure rational calculation. The concept of 24) __ involves making subtle changes to how choices are presented. Research on 25) __ shows that people unconsciously eat more when served larger amounts. Additionally, 26) __ play a significant role in dietary decisions, as people tend to follow what they perceive others are doing.
PASSAGE 3 – The Neuroscience of Appetite Regulation and Dietary Intervention
Độ khó: Hard (Band 7.0-9.0)
Thời gian đề xuất: 23-25 phút
The intricate neurobiological mechanisms underlying appetite regulation have emerged as a critical frontier in understanding why interventions aimed at promoting healthy eating often yield disappointing results. While behavioral and environmental approaches have demonstrated modest efficacy, they frequently fail to account for the fundamental biological drives that evolved over millions of years to ensure adequate caloric intake in environments characterized by nutritional scarcity. The human brain contains sophisticated homeostatic systems designed to defend body weight within a relatively narrow range, and these systems can powerfully counteract conscious efforts to alter eating patterns. This neurobiological reality presents both challenges and opportunities for developing more effective strategies to promote sustainable dietary change.
Central to appetite regulation is the hypothalamus, a phylogenetically ancient brain structure that integrates diverse signals about the body’s energy status. The arcuate nucleus within the hypothalamus contains two populations of neurons with opposing functions: agouti-related peptide (AgRP) neurons that stimulate appetite and pro-opiomelanocortin (POMC) neurons that suppress it. These neuronal populations respond to circulating hormones such as leptin (produced by fat cells) and ghrelin (produced by the stomach), creating a feedback loop that adjusts hunger and satiety based on the body’s nutritional state. However, this elegant system evolved in an environment vastly different from the modern obesogenic landscape, where calorie-dense processed foods are ubiquitously available. The resulting evolutionary mismatch helps explain why our innate regulatory mechanisms often fail to prevent overconsumption in contemporary settings.
Recent neuroimaging studies utilizing functional magnetic resonance imaging (fMRI) have illuminated how the brain processes food-related stimuli and how these processes differ between individuals of varying body weights. When presented with images of high-calorie foods, individuals with obesity show heightened activation in reward-processing regions, particularly the striatum and orbitofrontal cortex, compared to lean individuals. Simultaneously, they often exhibit reduced activity in prefrontal regions associated with cognitive control and executive function. This pattern suggests that obesity is associated not merely with increased pleasure from eating, but with a fundamental recalibration of the brain’s reward circuitry that makes energy-dense foods particularly compelling while simultaneously impairing the ability to override these impulses. Importantly, whether these neural differences are causes or consequences of weight gain remains a subject of active investigation, with evidence supporting bidirectional causation.
The discovery of leptin in 1994 initially generated enormous excitement about the potential for pharmacological solutions to obesity. Leptin signals the brain about adipose tissue stores, and its absence causes severe obesity in both mice and humans. However, the subsequent finding that most individuals with obesity have elevated rather than deficient leptin levels – a state termed “leptin resistance” – complicated this picture considerably. The mechanisms underlying leptin resistance remain incompletely understood but appear to involve inflammatory processes, endoplasmic reticulum stress, and changes in blood-brain barrier transport. This phenomenon exemplifies a broader challenge in appetite neuroscience: the body’s homeostatic systems are remarkably adept at counteracting perturbations, whether these come from reduced caloric intake, increased exercise, or even pharmacological interventions. Weight loss typically triggers compensatory increases in appetite and decreases in metabolic rate, adaptations that likely served our ancestors well during periods of famine but which now frustrate efforts to maintain weight reduction.
The hedonic aspects of eating – the pleasure and reward derived from food – operate through partially distinct neural pathways from homeostatic regulation, though the two systems extensively interact. The mesolimbic dopamine system, which projects from the ventral tegmental area to the nucleus accumbens and other forebrain regions, plays a central role in motivating food-seeking behavior and generating the subjective experience of pleasure from eating. Notably, this same circuitry is implicated in substance addiction, and some researchers have proposed that certain individuals may develop “food addiction” characterized by compulsive consumption despite negative consequences. While this concept remains controversial and the Diagnostic and Statistical Manual does not recognize food addiction as an official diagnosis, the neurobiological parallels between drug addiction and problematic eating patterns are striking. Both involve dysregulation of dopaminergic signaling, reduced impulse control, and persistent engagement in harmful behaviors despite explicit intentions to change.
Understanding these neurobiological foundations has important implications for intervention design. First, it suggests that strategies relying primarily on willpower and conscious restraint are unlikely to succeed for most individuals in the long term, as they pit executive control against powerful homeostatic and hedonic drives that can persistently reassert themselves. Second, it highlights the potential value of environmental modifications that reduce exposure to food cues and limit opportunities for impulsive consumption, thereby decreasing the burden on prefrontal control mechanisms. Third, it points toward the need for pharmacological interventions that can modulate the underlying neural circuits, either by enhancing satiety signaling, reducing reward responses to food, or improving executive function. Several such medications have been developed and approved for clinical use, though their effects are typically modest and often accompanied by side effects that limit tolerability.
An emerging area of research examines how dietary composition itself influences brain function and appetite regulation. Accumulating evidence suggests that highly processed foods containing combinations of sugar, fat, and salt that rarely occur in nature can hijack neural reward systems in ways that promote overconsumption. These “hyperpalatable” foods appear to generate particularly strong dopamine responses and may foster tolerance-like effects whereby increasing quantities are required to achieve the same level of satisfaction. Conversely, diets rich in whole foods, fiber, and protein may help normalize appetite regulation through multiple mechanisms, including more stable blood glucose levels, enhanced gut peptide signaling, and reduced inflammatory markers that contribute to leptin resistance. Some researchers have proposed that food quality deserves equal or greater emphasis than quantity in dietary recommendations, though this perspective remains debated.
The microbiome – the trillions of microorganisms inhabiting the digestive tract – represents yet another layer of complexity in appetite regulation. Recent research has demonstrated that gut bacteria can influence brain function and behavior through various pathways, including production of neurotransmitter precursors, modulation of vagal nerve signaling, and effects on systemic inflammation. Specific bacterial species have been associated with increased or decreased likelihood of obesity, and fecal transplantation experiments in animals have shown that transferring microbiomes from obese to lean mice can induce weight gain. While the therapeutic potential of microbiome manipulation for appetite regulation remains speculative, this research underscores the remarkable complexity of the systems governing food intake and body weight. Effective strategies for promoting healthy eating will likely need to be similarly multifaceted, addressing not only behavior and environment but also the fundamental biology that shapes our relationship with food.
Thần kinh học về điều chỉnh cảm giác đói và cơ chế sinh học của cơn thèm ăn
Questions 27-40
Questions 27-31: Multiple Choice
Choose the correct letter, A, B, C, or D.
27. According to the passage, the hypothalamus regulates appetite by:
A. producing hormones that travel to the stomach
B. integrating signals from different hormones about energy status
C. directly controlling food consumption through conscious decisions
D. measuring the nutritional content of food
28. The term “evolutionary mismatch” in the passage refers to:
A. differences between human and animal appetite systems
B. conflicts between conscious and unconscious eating
C. the gap between ancient regulatory mechanisms and modern food environments
D. variations in appetite between different human populations
29. Neuroimaging studies of individuals with obesity have revealed:
A. complete absence of reward responses to food
B. stronger activity in reward regions and weaker activity in control regions
C. identical brain patterns to individuals with normal weight
D. damage to the hypothalamus caused by overeating
30. The discovery of leptin resistance showed that:
A. most people with obesity actually have too little leptin
B. leptin injections can cure all forms of obesity
C. having elevated leptin levels does not prevent obesity
D. leptin is unimportant for weight regulation
31. The passage suggests that the concept of “food addiction”:
A. is universally accepted by all researchers
B. has been officially recognized as a psychiatric disorder
C. is controversial but shows neurobiological similarities to drug addiction
D. has been completely disproven by recent research
Questions 32-36: Matching Features
Match each research finding (32-36) with the correct area of neuroscience (A-F).
Research Findings:
32. The body compensates for weight loss by increasing appetite
33. Specific bacterial species are associated with obesity
34. Certain food combinations generate unusually strong pleasure responses
35. Two types of neurons have opposing effects on hunger
36. Brain reward centers show heightened responses to high-calorie foods
Areas of Neuroscience:
A. Hypothalamic regulation
B. Neuroimaging studies
C. Homeostatic adaptation
D. Dietary composition research
E. Microbiome research
F. Dopaminergic pathways
Questions 37-40: Short-answer Questions
Answer the questions below. Choose NO MORE THAN THREE WORDS from the passage for each answer.
37. What two brain regions associated with cognitive control show reduced activity in individuals with obesity?
38. What type of foods rarely occur in nature but can hijack neural reward systems?
39. What three components do hyperpalatable foods typically contain?
40. What experimental procedure in animals demonstrated that gut bacteria could influence body weight?
Answer Keys – Đáp Án
PASSAGE 1: Questions 1-13
- B
- C
- B
- C
- C
- TRUE
- NOT GIVEN
- FALSE
- NOT GIVEN
- classroom behavior
- seasonal produce
- low-income areas
- healthcare costs
PASSAGE 2: Questions 14-26
- NO
- YES
- NOT GIVEN
- NOT GIVEN
- NO
- E (paragraph about hot/cold states)
- D (paragraph about portion size effect)
- F (paragraph about social norms)
- B (paragraph about nudge concept)
- cognitive biases / psychological factors
- nudge / nudging
- portion size
- social norms
PASSAGE 3: Questions 27-40
- B
- C
- B
- C
- C
- C
- E
- D
- A
- B
- prefrontal regions
- highly processed foods / hyperpalatable foods
- sugar, fat, salt
- fecal transplantation
Giải Thích Đáp Án Chi Tiết
Passage 1 – Giải Thích
Câu 1: B
- Dạng câu hỏi: Multiple Choice
- Từ khóa: sparked, School Lunch Revolution
- Vị trí trong bài: Đoạn 2, dòng 1-3
- Giải thích: Bài văn nói rõ “a growing body of research has linked poor dietary habits in childhood to obesity, diabetes, and cardiovascular problems” là điều đã “sparked” phong trào. Đây là paraphrase của đáp án B “Research linking poor childhood diet to health problems”. Các đáp án khác không được đề cập là nguyên nhân khởi đầu.
Câu 3: B
- Dạng câu hỏi: Multiple Choice
- Từ khóa: cooking classes, participating students
- Vị trí trong bài: Đoạn 4, câu cuối
- Giải thích: Bài viết nêu rõ “students who participate in cooking classes are 2.5 times more likely to eat vegetables regularly”. Đây là thông tin trực tiếp, không cần paraphrase nhiều.
Câu 6: TRUE
- Dạng câu hỏi: True/False/Not Given
- Từ khóa: childhood obesity rates, United States, tripled, 1970
- Vị trí trong bài: Đoạn 2, dòng 3-4
- Giải thích: Passage viết “the percentage of obese children had tripled since the 1970s” khớp chính xác với statement.
Câu 8: FALSE
- Dạng câu hỏi: True/False/Not Given
- Từ khóa: France, banned, vending machines
- Vị trí trong bài: Đoạn 5, câu 3-4
- Giải thích: Bài viết nói “vending machines selling sugary drinks and snacks have been banned” – chỉ cấm máy bán nước ngọt và snacks, không phải TẤT CẢ máy bán hàng tự động như statement nêu.
Câu 10: classroom behavior
- Dạng câu hỏi: Sentence Completion
- Từ khóa: Teachers, improvements, student concentration
- Vị trí trong bài: Đoạn 3, câu cuối
- Giải thích: “Teachers also noted improvements in student concentration and classroom behavior” – cần điền hai từ theo thứ tự xuất hiện.
Câu 13: healthcare costs
- Dạng câu hỏi: Sentence Completion
- Từ khóa: Health experts, current initiatives, reduced
- Vị trí trong bài: Đoạn 8, câu 2
- Giải thích: “potentially reducing healthcare costs” – điền chính xác hai từ từ bài.
Passage 2 – Giải Thích
Câu 14: NO
- Dạng câu hỏi: Yes/No/Not Given
- Từ khóa: Traditional economic theory, accurately predicted
- Vị trí trong bài: Đoạn 1, câu 2-3
- Giải thích: Passage nói “Traditional economic theory assumed that humans are rational actors” nhưng sau đó chỉ ra “decades of research have demonstrated” điều ngược lại, cho thấy lý thuyết truyền thống KHÔNG dự đoán chính xác.
Câu 15: YES
- Dạng câu hỏi: Yes/No/Not Given
- Từ khóa: providing nutritional information, insufficient
- Vị trí trong bài: Đoạn 1, câu cuối
- Giải thích: “simply providing information about nutrition is insufficient to change behavior” – khớp chính xác với quan điểm tác giả.
Câu 19: E
- Dạng câu hỏi: Matching Information
- Từ khóa: hunger affects decision-making
- Vị trí trong bài: Đoạn E (đoạn 5)
- Giải thích: Đoạn này giải thích về “hot states” khi đói và “cold states”, và cách hunger ảnh hưởng đến quyết định.
Câu 20: D
- Dạng câu hỏi: Matching Information
- Từ khóa: consume more food, larger portions
- Vị trí trong bài: Đoạn D (đoạn 4)
- Giải thích: Đoạn này nói về “portion size effect” và nghiên cứu về popcorn containers.
Câu 23: cognitive biases / psychological factors
- Dạng câu hỏi: Summary Completion
- Từ khóa: influenced by various
- Vị trí trong bài: Đoạn 1
- Giải thích: “influenced by cognitive biases, environmental cues, and psychological factors” – có thể chọn một trong các cụm từ này (tối đa hai từ).
Passage 3 – Giải Thích
Câu 27: B
- Dạng câu hỏi: Multiple Choice
- Từ khóa: hypothalamus, regulates appetite
- Vị trí trong bài: Đoạn 2, câu đầu
- Giải thích: “The hypothalamus… integrates diverse signals about the body’s energy status” và nhận tín hiệu từ “circulating hormones such as leptin and ghrelin”.
Câu 29: B
- Dạng câu hỏi: Multiple Choice
- Từ khóa: Neuroimaging studies, individuals with obesity
- Vị trí trong bài: Đoạn 3
- Giải thích: “individuals with obesity show heightened activation in reward-processing regions… Simultaneously, they often exhibit reduced activity in prefrontal regions” – đúng với đáp án B.
Câu 31: C
- Dạng câu hỏi: Multiple Choice
- Từ khóa: food addiction
- Vị trí trong bài: Đoạn 5
- Giải thích: “this concept remains controversial” nhưng “the neurobiological parallels between drug addiction and problematic eating patterns are striking”.
Câu 32: C
- Dạng câu hỏi: Matching Features
- Từ khóa: body compensates, weight loss, increasing appetite
- Vị trí trong bài: Đoạn 4
- Giải thích: “Weight loss typically triggers compensatory increases in appetite” – đây là homeostatic adaptation (thích nghi cân bằng nội môi).
Câu 37: prefrontal regions
- Dạng câu hỏi: Short-answer
- Từ khóa: brain regions, cognitive control, reduced activity
- Vị trí trong bài: Đoạn 3
- Giải thích: “reduced activity in prefrontal regions associated with cognitive control and executive function”.
Câu 39: sugar, fat, salt
- Dạng câu hỏi: Short-answer
- Từ khóa: hyperpalatable foods, contain
- Vị trí trong bài: Đoạn 7
- Giải thích: “highly processed foods containing combinations of sugar, fat, and salt” – ba thành phần được liệt kê rõ ràng.
Từ Vựng Quan Trọng Theo Passage
Passage 1 – Essential Vocabulary
| Từ vựng | Loại từ | Phiên âm | Nghĩa tiếng Việt | Ví dụ từ bài | Collocation |
|---|---|---|---|---|---|
| alarmingly | adv | /əˈlɑːmɪŋli/ | một cách đáng báo động | alarmingly unhealthy | alarmingly high/low |
| comprehensive | adj | /ˌkɒmprɪˈhensɪv/ | toàn diện, bao quát | comprehensive effort | comprehensive plan/approach |
| cardiovascular | adj | /ˌkɑːdiəʊˈvæskjələ(r)/ | thuộc tim mạch | cardiovascular problems | cardiovascular disease/health |
| obesity | n | /əʊˈbiːsəti/ | béo phì | childhood obesity | combat/tackle obesity |
| consumption rates | n phrase | /kənˈsʌmpʃn reɪts/ | tỷ lệ tiêu thụ | consumption rates of fruits | increase/decrease consumption rates |
| culinary | adj | /ˈkʌlɪnəri/ | thuộc ẩm thực | culinary education | culinary skills/traditions |
| nutritional values | n phrase | /njuːˈtrɪʃənl ˈvæljuːz/ | giá trị dinh dưỡng | learn about nutritional values | understand nutritional values |
| regulatory framework | n phrase | /ˈreɡjələtəri ˈfreɪmwɜːk/ | khung pháp lý | regulatory framework | establish/provide regulatory framework |
| budget constraints | n phrase | /ˈbʌdʒɪt kənˈstreɪnts/ | hạn chế ngân sách | struggle with budget constraints | face/overcome budget constraints |
| processed foods | n phrase | /ˈprəʊsest fuːdz/ | thực phẩm chế biến sẵn | cheaper processed foods | avoid processed foods |
| sustainable | adj | /səˈsteɪnəbl/ | bền vững | sustainable changes | sustainable development/practices |
| long-term benefits | n phrase | /lɒŋ tɜːm ˈbenɪfɪts/ | lợi ích dài hạn | long-term benefits | provide/realize long-term benefits |
Passage 2 – Essential Vocabulary
| Từ vựng | Loại từ | Phiên âm | Nghĩa tiếng Việt | Ví dụ từ bài | Collocation |
|---|---|---|---|---|---|
| behavioral economics | n phrase | /bɪˈheɪvjərəl ˌiːkəˈnɒmɪks/ | kinh tế học hành vi | field of behavioral economics | apply behavioral economics |
| cognitive biases | n phrase | /ˈkɒɡnətɪv ˈbaɪəsɪz/ | thiên lệch nhận thức | influenced by cognitive biases | overcome cognitive biases |
| nudge | n/v | /nʌdʒ/ | xúc động nhẹ, tác động tinh tế | concept of nudge | nudge toward/into |
| choice architecture | n phrase | /tʃɔɪs ˈɑːkɪtektʃə(r)/ | kiến trúc lựa chọn | way options are organized | design choice architecture |
| default options | n phrase | /dɪˈfɔːlt ˈɒpʃnz/ | tùy chọn mặc định | concept of default options | set/change default options |
| portion size effect | n phrase | /ˈpɔːʃn saɪz ɪˈfekt/ | hiệu ứng kích cỡ khẩu phần | documented portion size effect | demonstrate portion size effect |
| immediate gratification | n phrase | /ɪˌmiːdiət ˌɡrætɪfɪˈkeɪʃn/ | thỏa mãn tức thì | prioritize immediate gratification | seek immediate gratification |
| social norms | n phrase | /ˈsəʊʃl nɔːmz/ | chuẩn mực xã hội | influence of social norms | follow/establish social norms |
| feedback loops | n phrase | /ˈfiːdbæk luːps/ | vòng phản hồi | create positive feedback loops | establish feedback loops |
| paternalism | n | /pəˈtɜːnəlɪzəm/ | chủ nghĩa gia trưởng | concerns about paternalism | avoid paternalism |
| manipulation | n | /məˌnɪpjuˈleɪʃn/ | sự thao túng | concerns about manipulation | avoid manipulation |
| susceptibility | n | /səˌseptəˈbɪləti/ | tính dễ bị ảnh hưởng | susceptibility to contextual influences | increase/reduce susceptibility |
| impulsive | adj | /ɪmˈpʌlsɪv/ | bốc đồng, hấp tấp | make impulsive choices | impulsive behavior/decisions |
| autonomy | n | /ɔːˈtɒnəmi/ | quyền tự chủ | preserves individual autonomy | respect/maintain autonomy |
| coerced | v (past) | /kəʊˈɜːst/ | bị ép buộc | without feeling coerced | feel coerced into |
Passage 3 – Essential Vocabulary
| Từ vựng | Loại từ | Phiên âm | Nghĩa tiếng Việt | Ví dụ từ bài | Collocation |
|---|---|---|---|---|---|
| neurobiological | adj | /ˌnjʊərəʊbaɪəˈlɒdʒɪkl/ | thuộc thần kinh sinh học | neurobiological mechanisms | neurobiological research/basis |
| appetite regulation | n phrase | /ˈæpɪtaɪt ˌreɡjuˈleɪʃn/ | điều hỉnh cảm giác thèm ăn | underlying appetite regulation | control appetite regulation |
| homeostatic | adj | /ˌhəʊmiəʊˈstætɪk/ | thuộc cân bằng nội môi | homeostatic systems | homeostatic mechanisms/control |
| hypothalamus | n | /ˌhaɪpəˈθæləməs/ | vùng dưới đồi (não) | central to appetite regulation | functions of hypothalamus |
| leptin | n | /ˈleptɪn/ | leptin (hormone) | circulating hormones such as leptin | leptin resistance/levels |
| ghrelin | n | /ˈɡrelɪn/ | ghrelin (hormone) | produced by the stomach | ghrelin secretion/production |
| obesogenic | adj | /əʊbiːsəˈdʒenɪk/ | gây béo phì | modern obesogenic landscape | obesogenic environment |
| evolutionary mismatch | n phrase | /ˌiːvəˈluːʃənəri ˈmɪsmætʃ/ | sự không phù hợp tiến hóa | resulting evolutionary mismatch | concept of evolutionary mismatch |
| neuroimaging | n | /ˈnjʊərəʊˌɪmɪdʒɪŋ/ | chụp ảnh thần kinh | neuroimaging studies | neuroimaging techniques |
| fMRI | n | /ef em ɑːr aɪ/ | chụp cộng hưởng từ chức năng | utilizing fMRI | fMRI scans/data |
| striatum | n | /straɪˈeɪtəm/ | thể vân (não) | activation in striatum | regions including striatum |
| orbitofrontal cortex | n phrase | /ˌɔːbɪtəʊˈfrʌntl ˈkɔːteks/ | vỏ não trán ổ mắt | orbitofrontal cortex | activity in orbitofrontal cortex |
| reward circuitry | n phrase | /rɪˈwɔːd ˈsɜːkɪtri/ | mạch phần thưởng (não) | brain’s reward circuitry | activation of reward circuitry |
| leptin resistance | n phrase | /ˈleptɪn rɪˈzɪstəns/ | kháng leptin | state termed leptin resistance | develop leptin resistance |
| mesolimbic dopamine system | n phrase | /ˌmezəʊˈlɪmbɪk ˈdəʊpəmiːn ˈsɪstəm/ | hệ dopamine não giữa – viền | mesolimbic dopamine system | activation of mesolimbic dopamine system |
| hedonic | adj | /hiːˈdɒnɪk/ | thuộc khoái lạc | hedonic aspects of eating | hedonic responses/pleasure |
| hyperpalatable | adj | /ˌhaɪpəˈpælətəbl/ | cực kỳ ngon miệng | hyperpalatable foods | hyperpalatable combinations |
| microbiome | n | /ˈmaɪkrəʊbaɪəʊm/ | hệ vi sinh vật | gut microbiome | manipulate/alter microbiome |
| fecal transplantation | n phrase | /ˈfiːkl ˌtrænzplænˈteɪʃn/ | cấy ghép phân | fecal transplantation experiments | undergo fecal transplantation |
Kết Bài
Chủ đề về các chiến lược thúc đẩy thói quen ăn uống lành mạnh là một topic vô cùng quan trọng và thường xuyên xuất hiện trong kỳ thi IELTS Reading. Qua đề thi mẫu này, bạn đã được trải nghiệm đầy đủ cả ba mức độ khó từ Easy đến Hard, với tổng cộng 40 câu hỏi đa dạng các dạng bài phổ biến nhất.
Passage 1 giới thiệu bối cảnh về cuộc cách mạng bữa trưa học đường với ngôn ngữ dễ tiếp cận, phù hợp cho band 5.0-6.5. Passage 2 đi sâu vào khía cạnh kinh tế hành vi với từ vựng học thuật và cấu trúc câu phức tạp hơn, thách thức người học ở mức 6.0-7.5. Passage 3 đạt đỉnh cao về độ khó với nội dung thần kinh sinh học chuyên sâu, yêu cầu kỹ năng đọc hiểu và phân tích ở trình độ 7.0-9.0.
Phần đáp án chi tiết không chỉ cung cấp keys mà còn giải thích rõ ràng vị trí thông tin, cách paraphrase và lý do tại sao các đáp án khác không đúng. Đây là công cụ quý giá giúp bạn tự đánh giá năng lực và hiểu sâu hơn về cách tư duy khi làm bài thi thực tế.
Bảng từ vựng được tổng hợp theo từng passage với đầy đủ phiên âm, nghĩa tiếng Việt, ví dụ trong ngữ cảnh và collocations sẽ giúp bạn không chỉ hiểu từ mới mà còn biết cách sử dụng chúng một cách tự nhiên và chính xác.
Hãy luyện tập đề thi này trong điều kiện giống thật nhất: giới hạn thời gian 60 phút, không tra từ điển trong lúc làm bài, và tự chấm điểm nghiêm túc. Đây là cách tốt nhất để chuẩn bị cho kỳ thi IELTS Reading của bạn. Chúc các bạn đạt được band điểm mục tiêu!
