社会生活最不可缺作文【一】
翻开目录看见赫然几个大字：
第一部分 缺乏爱
第二部分 缺乏服务意识
第三部分 缺乏生命意识与等待意识
第四部分 缺乏理想与激情
第五部分 缺乏创造
第六部分 缺乏健康与关怀
很早以前就有人把教师称作“太阳底下最光辉的事业”。但是我们在升学压力和应试教育的重压之下，早已没有了那种光辉感、自豪感，我们感到的是前所未有的压力和紧张。
作为一名工作了二十多年的教师，我看到我的同事们是如何工作的。他们兢兢业业地工作着，在教书育人这个岗位上辛勤劳作着。他们很多人在教育教学上都有自己的风格，但是在教育改革的浪潮中，他们跟进的脚步慢了一些。因为他们对当前的教育都有自己见解。尤其是在这几年的新课程改革不断推进中，他们步履显得蹒跚了，因为他们有了一些困惑和矛盾。素质教育如何推进？怎样才能提高学生的素质？素质教育是不是不要质量？提升教育教学质量靠什么？传统的教学模式都是要摒弃的吗？……还有一些让中国教师头痛不已的问题是学生普遍厌学现象和社会一直在滋生的读书无用论。
谁说我们的教师缺少爱？我们爱每个孩子。但是教育教学质量的评价出来的时候，那些学困生始终是影响教育教学质量的因素，还能爱得起来吗？我们的教师并没有嫌弃他们，经常抽空给他们补课，但是人的能力有所不同，有些学生就是在文化课的学习上差些。可是我们的教育评价却是按照学生的学习成绩来评价老师的.。导致教师对学困生产生厌弃情绪，能把所有的问题都推到教师身上吗？
教师是为学生而存在的，为学生服务的。没有学生，教师也就没有了存在的必要。一切为了孩子，为了孩子一生的发展，应该是教师最直接的，也是教育终极的目的。真正的教育就是一种服务。教育就是为孩子服务，为家长服务的。这一点教师们都有共识。现在教师最大的忧患是教育的无奈。我们的教师都知道社会对教师给予了很高的期望，但是给教师的权利太少。一则“班主任有教育学生的权利”的新闻在教育界引起极大的反响。只要是教师都对学生有教育的权利，怎么只有班主任有这个“特权”呢？难道教育学生还要谁来批准吗？面对那些在新型教育下出现的“异类”，教师除了无奈还有一丝担忧“这样的孩子长大了，能担当重任吗？”
有人指责教师缺乏创新意识是教师的惰性造成的。其实你可曾看见我们的教师是在怎样条件下上课的？一本教科书、一本教参、一支粉笔，仅此而已。创新需要动手、动脑。可是一个六七十人的班级，你能让多少学生有动手、动嘴的机会？
当我们在一味追求教师的改变的同时，是否思考过教师在多大程度上需要改变，能够改变？是否所有的教师都需要改变？是否需要改变教师的所有，重新塑造一个全新的教师形象？因此，我们在对教师提出种种要求之前，我们更应该理智地分析一下，教师到底缺少什么？需要改变什么？
冷静地看完《中国教师缺什么》，我心底满是辛酸。我觉得，现如今教师最缺少的是真正的理解和关爱。正如文章在第六部分所说“沉重不是教育的本质，憔悴也不是教师的本色。……教学不应是师生共难，教学应是相得益彰；管理不能只是检查与考核，管理应是平等和谐的交流与对话。那种只顾给教师下指标、压任务，只想把教师的自由空间挤占、挤占再挤占的做法，其结果只能赚取教师的‘今天’，预支教师的‘明天’，只能使教育的活力丧失，使教学的灵气泯灭。”
社会生活最不可缺作文【二】
冰淇淋是生活中不可缺少的一道美食。夏天没胃口时，尝些冰淇淋，是一个迅速补充体力降低体温的好方法。尤其对小朋友来说更是挡不住的诱惑，聪明的妈妈能在小朋友不愿吃饭时，偶尔改变方式以冰淇淋取代主食，同样能摄取营养和热量，漂亮的颜色又让人产生食欲。
你知道吗？美国每年能销售10亿加仑的冰淇淋，8%的牛奶最终变成冷冻食品。如今，各种各样的冰淇淋店更是遍布世界。现在就让我们一起看看冰淇淋的历史吧。
The earliest reports of people enjoying flavored ice desserts come from the Romans and the Chinese. Marco Polo returned from his famous expedition with fruit-flavored ices, reporting that Asians had been making them for thousands of years. These delicacies became popular in France in the 1500s, but only among royalty. Over the next few centuries, the process of making them evolved from hauling mountain ice to salt/ice freezing methods. Cream was introduced as an ingredient, and by the 1700s, people were enjoying a dessert that was very similar to today's ice cream.
The hand-cranked ice cream freezer was first developed by Nancy Johnson in 1846. Ice was readily available from large warehouses in that era, so ice cream became a treat that could be enjoyed by almost anyone, not just the rich. Ice cream making was revolutionized again in 1851, when Jacob Fussel started the first wholesale ice cream manufacturing operation in Baltimore, Maryland. Fussel's dairy business had excess cream and he couldn't figure out what to do with it. He tried using it to make ice cream, and before long his ice cream business outsold the rest of the dairy.
The business slowly evolved for the next few decades. Manufacturing methods and ingredients improved, while refrigeration technology became cheaper and more efficient. By the 1920s, home refrigerators and freezers became more common, which gave the ice cream industry another boost. Sugar was rationed in the US during World War I, but the ice cream industry convinced the government that ice cream was an "essential food”. Ice cream factories were allotted sugar rations and production continued.
Ice cream increased in popularity until the Depression years caused a drop in sales for virtually all non-essential goods. Sales increased in the years leading up to World War II before leveling off in the post-war years. The rise of the giant supermarket created demand for cheaper, mass-produced ice cream, but quality suffered. The 1960s saw a resurgence in "premium"ice cream, while the following decades saw the market fragment into low-fat varieties for the health-conscious, including frozen yogurt, fruit bars, ice milk, fat-free ice cream, and dozens of other varieties. However, ice cream still makes up about 60 percent of the market share among frozen desserts. While ice cream is enjoyed worldwide, it has become an American tradition
