英語聽力教程5(教師用書)

前言

　　聽是語言交際的重要方面。在對外交往中，聽力水平的高低直接影響著人們相互理解和工作效率。隨著國際交流的日漸頻繁和電訊技術(shù)的迅猛發(fā)展，提高英語聽的能力顯得尤為重要。本教材正是為了適應(yīng)時代的發(fā)展和英語教學(xué)的需要而編寫的。在編寫中，我們努力借鑒國內(nèi)外近年英語聽力教學(xué)的研究成果，在總結(jié)幾十年教學(xué)經(jīng)驗的基礎(chǔ)上，遵循本課程的教學(xué)理論和原則，針對中國學(xué)生英語聽力學(xué)習(xí)的特點(diǎn)，進(jìn)行了新的嘗試。本教材可供高等學(xué)校英語專業(yè)高年級的學(xué)生使用，同時適合師專、教育學(xué)院、廣播電視大學(xué)、成人高校英語專業(yè)的學(xué)生及社會上廣大英語自學(xué)者使用?！　”窘滩脑诰帉懡砼w現(xiàn)以下兩點(diǎn)：　　1．以培養(yǎng)聽力技能為主線。通過系統(tǒng)的聽力專門技能的單項訓(xùn)練及綜合訓(xùn)練，培養(yǎng)學(xué)生的快速反應(yīng)、準(zhǔn)確辨別、分析推理、歸納總結(jié)、信息處理及記錄和記憶等能力；　　2．力求聽力材料的語言真實性、典型性和實際應(yīng)用性。由于聽力理解與學(xué)習(xí)者的知識水平，特別是與他們的語言和社會文化知識的水平密切相關(guān)，因此本教材注重在不同階段選擇既與技能訓(xùn)練匹配又與學(xué)生求知興趣相稱的素材?！　∪捉滩墓卜?冊。每冊配有教師用書和6盒錄音帶。前4冊以單項技能訓(xùn)練為主，配有一定量的綜合訓(xùn)練，題材接近生活和工作實際，由近及遠(yuǎn)，涉及的面較寬；后兩冊以綜合技能訓(xùn)練為主，同時針對中國學(xué)生在英語聽力學(xué)習(xí)中的難點(diǎn)、重點(diǎn)進(jìn)行反復(fù)訓(xùn)練，題材以反映社會、科技領(lǐng)域的新發(fā)展為主。教師用書的內(nèi)容包括教學(xué)提示、練習(xí)答案和全部錄音帶內(nèi)容的材料?！　　皹?biāo)”、“本”兼治，以“標(biāo)”求“本”是本教材的努力方向和目標(biāo)。這里的“標(biāo)”指的是教材及磁帶中的全部教學(xué)內(nèi)容與練習(xí)；這里的“本”指的是完成全部教學(xué)內(nèi)容與練習(xí)之后留存于學(xué)生的那種內(nèi)在聰慧與能力。

內(nèi)容概要

《英語聽力教程》（ListenThisWay）主要適用于高等院校英語專業(yè)一、二年級學(xué)生，同時適合師專、教育學(xué)院、廣播電視大學(xué)、成人高校英語專業(yè)學(xué)生?！　∪捉滩墓卜?冊，每冊配有教師用書和6盒錄音帶。前面冊以單項技能訓(xùn)練為主，配有一定量的綜合訓(xùn)練，題材接近生活、工作實際，由近及遠(yuǎn)，涉及的面較寬；后兩冊以綜合技能訓(xùn)練為主，同時針對中國學(xué)生在英語聽力學(xué)習(xí)中的難點(diǎn)、重點(diǎn)進(jìn)行反復(fù)訓(xùn)練，題材以反映社會、科技領(lǐng)域的新發(fā)展為主。教師用書的內(nèi)容包括教學(xué)提示、練習(xí)答案和全部錄音帶內(nèi)容的材料?！　”緯鵀榈谖鍍裕舶?2個單元，每單元分為6個部分。內(nèi)容主要包括準(zhǔn)備性練習(xí)、單項技能和相關(guān)微技巧訓(xùn)練、與本單元內(nèi)容相關(guān)專題領(lǐng)域內(nèi)的熱門話題或科技最新發(fā)展介紹以及挑戰(zhàn)性較強(qiáng)的真實錄音材料練習(xí)。通過每單元的讀、講、聽、說的綜合訓(xùn)練，全面提高學(xué)生的英語聽力水平。

書籍目錄

1　New Concepts of Health　Part Ⅰ   Getting ready　Part Ⅱ   Preventative medicine　Part Ⅲ  Subhealth　Part Ⅳ  More about the topic: Touch Therapy　Part Ⅴ   Towards independent listening　Part Ⅵ  Reminder of key points in this unit2　New Developments in Medicine　Part Ⅰ    Getting ready　Part Ⅱ   Western medicine vs. holistic medicine　Part Ⅲ  T-20　Part Ⅳ  More about the topic: Fighting New versions of TB　Part Ⅴ   Towards independent listening　Part Ⅵ  Reminder of key points in this unit3　Genetics ABC　Part Ⅰ    Getting ready　Part Ⅱ   Human chromosomes　Part Ⅲ   Human genes　Part Ⅳ  More about the topic: The Ethics of Genetic AdⅤancements　Part Ⅴ   Towards independent listening　Part Ⅵ  Reminder of key points in this unit4　Safe Food?　Part Ⅰ    Getting ready　Part Ⅱ   Sugar　Part Ⅲ   Good food?　Part Ⅳ   More about the topic: Antibiotics & Livestock Production　Part Ⅴ   Towards independent listening　Part Ⅵ  Reminder of key points in this unit5  Life Beqlins Every Morninq　Part Ⅰ    Getting ready　Part Ⅱ   Odor and aging　Part Ⅲ   How to live to be 100 or more?　Part Ⅳ   More about the topic: Computer Technology & Senior Citizens　Part Ⅴ   Towards independent listening　Part Ⅵ  Reminder of key points in this unit6　Science & Fashion　Part Ⅰ    Getting ready　Part Ⅱ   Future's iridescent with high-tech fabrics　Part Ⅲ   Discussing fashion　Part Ⅳ  More about the topic: Computerized Shirt Could Save Lives　Part Ⅴ   Towards independent listening　Part Ⅵ  Reminder of key points in this unit7　Roads & Ways Changing　Part Ⅰ    Getting ready　Part Ⅱ   Cellular phones & driving　Part Ⅲ   Smart Card　Part Ⅳ  More about the topic: Route 66 & Bill Shay　Part Ⅴ   Towards independent listening　Part Ⅵ  Reminder of key points in this unit8　Rubblsh or Raw Materials?　Part Ⅰ    Getting ready　Part Ⅱ   An international recycling business　Part Ⅲ   Domestic waste　Part Ⅳ  More about the topic: Recycling vending Machines　Part Ⅴ   Towards independent listening　Part Ⅵ  Reminder of key points in this unit9　Forced Labor or Uncomplainig Helper?10  Computers:Machines of Litelligence11  Entering the Internet12  Review

章節(jié)摘錄

　　Shakespeare said "A rose by any other name would smell as sweet." Whenhe wrote that, he was obviously a young guy; our sense of smell changes as weget older. If youre over 40, you dont smell the way you used to. Were nottalking about your body odor; were discussing your nose.　　"The decline tends to be gradual so many people　arent aware of it. Sopeople become ... less able to detect very weak odors. They rate stronger odorsas being less intense than younger people would."　　Marcia Pelchat is a biological psychologist at the Monell Chemical SensesCenter in Philadelphia -- an independent research institute devoted exclusivelyto the study of taste and smell. She says no one really knows why sense of smellchanges with age: "It may be a consequence of aging per se. It may also be a consequence ofsome factors that accompany aging, such as poor health ... or increased use fmedication."　　To get to the bottom of how aging affects smell, Monell researchers go rightto the source -- the odor-detecting olfactory nerves. Marcia Pelchat explains:"Volunteers here in the Philadelphia area allow us to take a small ... amount oftissue from the nose, and from their tissue were able to isolate single olfactoryreceptor cells that take odors floating around in the environment ... and create anelectrical signal in the nervous system to go to the brain."　　In the laboratory culture, the nerve cells of older persons were not as easilystimulated as were those of younger persons. Marcia Pelchat says this was borneout in her studies with people. When older people were exposed to a strong odor,they got used to it faster. It very quickly got to the point where they could notdetect it. Thats called adaptation, and Ms. Pelchat says its why many olderpeople do not smell certain things:　　"For example, the warning odor in cooking gas wont be as noticeable ... toolder people as younger people. So older people would be less likely to noticegas leaks."　　And then theres cross-adaptation, where certain smells, like that of vanilla,could actually make people less sensitive to the smell of roses. In younger people,says Marcia Pelchat, that never happens; but it may happen in roughly 20 percentof the elderly. Food is the most obvious area in which declining sensitivity tosmell among the elderly impacts real life:　　"Most of the variety in food flavor comes from the nose... So without thesense of smell there is much less variety ... in food flavor."

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