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2015年3月GMAT作文机经之有机食品店卖奶酪

2015-02-26 10:16

来源:新东方网整理

作者:芝士猫

  2015年2月13日GMAT考试刚刚完成了新一轮题库更换,新东方网GMAT频道第一时间为各位考生整理了2015年3月GMAT作文机经之有机食品店卖奶酪,供考生们参考使用,希望对各位备考能有帮助。

  想让机经来得更猛烈些?请戳>>2015年3月GMAT作文机经汇总

  有机食品店卖奶酪

  本月原始:

  一家原来卖有机食品的商店开始卖cheese了,开素食店的老板比开牛肉店的老板穷,得出人们越来越不关注自己对红肉和脂肪的摄入了。

  提供反驳点:有机食品店卖cheese的原因很多,有可能是cheese厂家正在搞活动啊,有可能cheese的利润率本来就很高,不一定是人们不关注脂肪摄入了。

  其他自己想吧。我觉得还挺容易找到攻击点的。

  考古:

  应该是原题。

  In general, people are not as concerned as they were a decade ago about regulating their intake of red meat and fatty cheeses. Walk into the Heart’s Delight, a store that started selling organic fruits and vegetables and whole-grain flours in the 1960’s, and you will also find a wide selection of cheeses made with high butterfat content. Next door, the owners of the Good Earth Cafe, an old vegetarian restaurant, are still making a modest living, but the owners of the new House of Beef across the street are millionaires.

  参考思路:

  1.结论错误:不能因为有机食品店卖奶酪就认为人们不关注脂肪 红肉等的摄取对身体的不利影响。

  2.因果关系-忽略他因:素食店老板穷,牛肉店老板富,不一定就是因为人们对红肉脂肪更感兴趣,有可能牛肉店老板还开了别的店,其他的店带来更多的收益。

  3.Insufficient sample:两家店不具有代表性,为了得出文中结论,应该多取样,多比较。

  参考范文:

  The author of an article about lifestyle trends concludes that, in general, people are not as concerned as they were a decade ago with regulating their intake of red meat and fatty cheeses. As evidence, the author cites the fact that a wide selection of high-fat cheeses is now available at a long-established grocery store, Heart’s Delight, which specializes in organic fruits and vegetables and whole grains. The author further points out that the owners of the vegetarian restaurant next door, Good Earth Cafe, now make only a modest living while the owners of the new House of Beef across the street are millionaires. This argument is unconvincing.

  To begin with, the argument relies on the assumption that the dietary habits and attitudes of customers at these three businesses will reflect those of people generally. But the three businesses, all located in the same area of a single community, just might serve a clientele whose diets differ greatly from the diets of people in other areas of the community, or in other communities. The generalization that the author draws from this biased sample cannot be considered reliable.

  In addition, trends at these three businesses do not necessarily reflect the dietary habits and attitudes of their customers in the way the author claims. For example, we are not informed about how well the high-fat cheeses at Heart’s Delight are selling relative to low-fat and nonfat alternatives. Similarly, it is possible that at House of Beef menu items other than red meat—such as chicken, fish, or salad bar—are just as popular as red meat among the restaurant’s patrons.

  Finally, the author assumes that the financial conditions of the owners of the two restaurants were caused by a general lack of concern with regulating red meat and fatty-cheese intake. However, it is equally possible that the lackluster financial success of Good Earth was caused by mismanagement or increasing overhead costs. Furthermore, it is possible that House of Beef is generating little business, but its owners were already millionaires before they opened this restaurant or are making their money in other concurrent business endeavors.

  In conclusion, the author’s evidence is too weak to support any conclusion about general dietary trends. Before we can accept the conclusion, the author must provide evidence from a representative sample of food-service businesses, and must clearly show that sates of red meat and fatty cheeses are increasing relative to sales of low-fat alternatives. The author must also provide evidence that the financial conditions of the owners of the two restaurants were actually caused by a general waning concern with regulating fat intake.

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