相亲聊天Unit 6 Discussing Results
Objectives:
- Understand the discussion ction
- Learn how to prent your results
- Learn how to compare your results with others
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- Learn how to interpret your results
- Learn how to express opinions in the discussion
刘欣辩论Contents:
- Reading and discussion: a sample result ction
- Language focus: comparison and contrast; strengthening or weakening a claim
- Signal words of comparison and contrast
- Writing practice: writing comparison and contrast, and writing a short discussion ction
- Classroom extension: writing a result ction for a classroom experiment.
1.Reading Activity
1.1 Pre-reading Task
The results ction prents your rearch findings, and the discussion ction is an analysis of tho findings. You may include a discussion ction at the end of your results ction to explain and contemplate the results. The discussion can either be a part of the
results ction or a parate ction of its own, which should be in line with the practice of your target journal. Sometimes, the results, discussion and conclusion ctions are combined in journal articles. Most articles do not contain all three ctions.
The function of the discussion part is to interpret your results in light of what has already been known about the subject of the investigation, and to explain our new understanding of the problem after taking your results into consideration. The Discussion will always be connected to the Introduction by way of the question(s) or pod hypothes and cited literature, but it does not simply repeat or rearrange the Introduction. Instead, it tells how your study has moved us forward from the place you leave us at the end of the Introduction.
Before reading the following sample discussion ction, think about the following questions:
How many elements does a discussion ction include?
ah meWhat do tho elements function?
What expressions are typical in writing a discussion ction?
1.2 Reading Passage
In this large, prospective investigation of red and procesd meat intake in relation to cancer risk, we found elevated risks for colorectal and lung cancer with both meat types. Red, but not procesd, meat intake was also associated with incread risk for cancer of the esophagus and liver. We obrved borderline statistically significant elevated risks for advanced prostate cancer with both red and procesd meat intake, for laryngeal cancer with red meat, and for bladder cancer and myeloma and with procesd meat intake.
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The cancer site most consistently associated with meat intake has been the colorectum. A recent meta-analysis reported elevated risks in the highest category of consumption of meat. Our study included 1,000 colorectal cancer cas, and it lends strong support to implicate red and procesd meat as risk factors for this malignancy. Consistent with previous studies, we obrved a stronger positive association for rectal than colon cancer.
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We found a positive association between red meat intake specifically and cancers of the esophagus and liver, and a borderline significant positive association for laryngeal cancer. The first prospective study of meat intake and esophageal cancer was published recently; that study had only 65 cas and found a positive association for procesd meat, but not red meat, with esophageal adenocarcinoma. Our study suggests a threshold effect for red meat intake on esophageal cancer risk, beginning at a low level of intake, with no further increa in risk with higher intakes, as reflected in the p-trend (p = 0.13), although it is possible that the referent group had a smaller-than-expected cancer incidence by chance. Data on meat intake and cancers of the liver and larynx are limited, and our study is the first prospective investigation to report on the associations. Two ca-control studies reported elevated risks for laryngeal cancer for tho in the highest intake categories of red meat intake and fried beef/veal.
Unexpectedly, we found an inver association between red meat intake and endometrial cancer; this association was not attenuated by adjustment for known risk factors, such as
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body mass index or menopausal hormone therapy, or by fine control for smoking, which has been inverly associated with this malignancy. Previous studies have reported null or positive relations between red meat and endometrial cancer. We also obrved inver associations between procesd meat intake and leukemia and melanoma. In contrast to our findings, childhood leukemia has been positively associated with intake of procesd meats in a ca-control study.
Previous studies of meat intake and prostate cancer are conflicting. Some studies have reported null findings, and others suggest positive associations. Despite finding no association between red or procesd meat intake and overall prostate cancer risk, we obrved a suggestion of an elevated risk for advanced prostate cancer with both meat types. If the relation of meat intake to prostate cancer is confined to advanced dia, this could explain some of the inconsistencies in the literature as most previous studies have not specifically addresd advanced prostate cancer.
With regard to breast cancer, a pooled analysis of eight cohort studies found no associati
on with red meat intake; however, the two most recent prospective studies found positive associations for both red and procesd meat, specifically for estrogen and progesterone receptor–positive breast cancers in premenopausal women. Although breast cancer risk related to meat intake did not appear to differ by menopausal status in our study, we had very few premenopausal cas (n = 94) and lacked information on hormone receptor status for a large number of cas. big
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Both red meat, regardless of processing procedure, and procesd meat can be linked to carcinogenesis by different mechanisms; for example, they are both sources of saturated fat and iron, which have independently been associated with carcinogenesis. Associations between saturated fat and cancer are likely to be related to energy balance in general, whereas iron is thought to contribute to carcinogenesis specifically by generating free radicals and inducing oxidative stress. Most recently, dietary fat was positively associated with breast cancer, and iron intake was positively associated with liver and colorectal cancers.
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