Article Writing: Eat Right Live Longer annotation

'So why isn't everyone dumping the junk?'

Identify the device.

• Exclamatory question
• Rhetorical question
• Interrogative sentence
• Socratic question

Tags

CCSS.RL.2.6

CCSS.RL.8.3

'So why isn’t everyone dumping the junk?'

What is the intended effect of this rhetorical question?

• To encourage people to keep the junk
• To prompt the audience to consider reasons why they are not getting rid of the junk.

• To promote the benefits of having junk
• To address the reader directly.

Tags

CCSS.RI. 9-10.8

CCSS.RI.11-12.5

CCSS.RI.11-12.8

CCSS.RI.8.8

CCSS.RI.9-10.5

'So why aren’t we changing our lifestyles?'

What tone is created by the use of the contraction?

• Informal or casual tone
• Formal or professional tone
• Authoritative or commanding tone
• Conversational tone

Tags

CCSS.RL.11-12.4

CCSS.RL.6.4

CCSS.RL.7.4

CCSS.RL.8.4

CCSS.RL.9-10.4

'And when time is tight'

'a little bit of what we fancy'

What tone do these words and phrases create?

• Casual and conversational

• Playful and whimsical
• Formal and strict
• Serious and somber

Tags

CCSS.RL.11-12.4

CCSS.RL.6.4

CCSS.RL.7.4

CCSS.RL.8.4

CCSS.RL.9-10.4

Identify one word in the previous paragraph (Para 2: Fast foods equals fat) which creates the same conversational tone.

Tags

CCSS.RI.11-12.5

CCSS.RI.6.5

CCSS.RI.7.5

CCSS.RI.8.5

CCSS.RI.9-10.5

'fast fatty food'

Identify the literary device used to create interest.

• Onomatopoeia
• Alliteration
• Simile
• Metaphor

Tags

CCSS.L.4.5

CCSS.L.5.5

CCSS.L.6.5

CCSS.RL.2.4

CCSS.RL.7.4

However, Georgia Thomas of the University of Food says, ‘I am convinced that it is possible to live a busy lifestyle AND prepare healthy, satisfying meals.. You guessed it - food.’

What is the effect of using a quote from an expert?

• Adds credibility and authority
• Adds humor and entertainment value
• Decreases the relevance of the information
• Increases confusion and doubt

Tags

CCSS.RI. 9-10.8

CCSS.RI.11-12.5

CCSS.RI.11-12.8

CCSS.RI.8.8

CCSS.RI.9-10.5