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Directions: Read the given passage carefully and answer the question as follow:No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of it being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life’s difficulties, and to fulfil the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made from the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value.The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles elected as to make them both appetizing and healthful. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to “poor material,” “bad luck,” and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of “the reason why,” can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery.Q.According to the passage, which of the following is the problem withmost cooking in modern times?a)There is too much stress on making food tastier.b)Most of the food is prepared from existing recipes.c)It is not based on scientific principles.d)It makes our blood poorer in quality.e)It has become dominated by ignorant cooks.Correct answer is option 'C'. Can you explain this answer? for GMAT 2024 is part of GMAT preparation. The Question and answers have been prepared according to the GMAT exam syllabus. Information about Directions: Read the given passage carefully and answer the question as follow:No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of it being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life’s difficulties, and to fulfil the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made from the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value.The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles elected as to make them both appetizing and healthful. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to “poor material,” “bad luck,” and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of “the reason why,” can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery.Q.According to the passage, which of the following is the problem withmost cooking in modern times?a)There is too much stress on making food tastier.b)Most of the food is prepared from existing recipes.c)It is not based on scientific principles.d)It makes our blood poorer in quality.e)It has become dominated by ignorant cooks.Correct answer is option 'C'. Can you explain this answer? covers all topics & solutions for GMAT 2024 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for Directions: Read the given passage carefully and answer the question as follow:No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of it being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life’s difficulties, and to fulfil the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made from the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value.The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles elected as to make them both appetizing and healthful. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to “poor material,” “bad luck,” and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of “the reason why,” can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery.Q.According to the passage, which of the following is the problem withmost cooking in modern times?a)There is too much stress on making food tastier.b)Most of the food is prepared from existing recipes.c)It is not based on scientific principles.d)It makes our blood poorer in quality.e)It has become dominated by ignorant cooks.Correct answer is option 'C'. Can you explain this answer?.

Solutions for Directions: Read the given passage carefully and answer the question as follow:No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of it being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life’s difficulties, and to fulfil the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made from the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value.The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles elected as to make them both appetizing and healthful. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to “poor material,” “bad luck,” and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of “the reason why,” can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery.Q.According to the passage, which of the following is the problem withmost cooking in modern times?a)There is too much stress on making food tastier.b)Most of the food is prepared from existing recipes.c)It is not based on scientific principles.d)It makes our blood poorer in quality.e)It has become dominated by ignorant cooks.Correct answer is option 'C'. Can you explain this answer? in English & in Hindi are available as part of our courses for GMAT. Download more important topics, notes, lectures and mock test series for GMAT Exam by signing up for free.

Here you can find the meaning of Directions: Read the given passage carefully and answer the question as follow:No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of it being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life’s difficulties, and to fulfil the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made from the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value.The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles elected as to make them both appetizing and healthful. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to “poor material,” “bad luck,” and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of “the reason why,” can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery.Q.According to the passage, which of the following is the problem withmost cooking in modern times?a)There is too much stress on making food tastier.b)Most of the food is prepared from existing recipes.c)It is not based on scientific principles.d)It makes our blood poorer in quality.e)It has become dominated by ignorant cooks.Correct answer is option 'C'. Can you explain this answer? defined & explained in the simplest way possible. Besides giving the explanation of Directions: Read the given passage carefully and answer the question as follow:No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of it being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life’s difficulties, and to fulfil the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made from the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value.The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles elected as to make them both appetizing and healthful. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to “poor material,” “bad luck,” and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of “the reason why,” can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery.Q.According to the passage, which of the following is the problem withmost cooking in modern times?a)There is too much stress on making food tastier.b)Most of the food is prepared from existing recipes.c)It is not based on scientific principles.d)It makes our blood poorer in quality.e)It has become dominated by ignorant cooks.Correct answer is option 'C'. Can you explain this answer?, a detailed solution for Directions: Read the given passage carefully and answer the question as follow:No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of it being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life’s difficulties, and to fulfil the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made from the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value.The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles elected as to make them both appetizing and healthful. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to “poor material,” “bad luck,” and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of “the reason why,” can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery.Q.According to the passage, which of the following is the problem withmost cooking in modern times?a)There is too much stress on making food tastier.b)Most of the food is prepared from existing recipes.c)It is not based on scientific principles.d)It makes our blood poorer in quality.e)It has become dominated by ignorant cooks.Correct answer is option 'C'. Can you explain this answer? has been provided alongside types of Directions: Read the given passage carefully and answer the question as follow:No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of it being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life’s difficulties, and to fulfil the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made from the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value.The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles elected as to make them both appetizing and healthful. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to “poor material,” “bad luck,” and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of “the reason why,” can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery.Q.According to the passage, which of the following is the problem withmost cooking in modern times?a)There is too much stress on making food tastier.b)Most of the food is prepared from existing recipes.c)It is not based on scientific principles.d)It makes our blood poorer in quality.e)It has become dominated by ignorant cooks.Correct answer is option 'C'. Can you explain this answer? theory, EduRev gives you an ample number of questions to practice Directions: Read the given passage carefully and answer the question as follow:No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of it being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life’s difficulties, and to fulfil the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made from the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value.The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles elected as to make them both appetizing and healthful. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to “poor material,” “bad luck,” and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of “the reason why,” can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery.Q.According to the passage, which of the following is the problem withmost cooking in modern times?a)There is too much stress on making food tastier.b)Most of the food is prepared from existing recipes.c)It is not based on scientific principles.d)It makes our blood poorer in quality.e)It has become dominated by ignorant cooks.Correct answer is option 'C'. Can you explain this answer? tests, examples and also practice GMAT tests.