Question 2

Question

Question 3
Oats are among the most nutritious of all cereal
grains. As any oatmeal eater will attest, a hot bowl
at breakfast provides the energy to make it through
the morning to lunch and beyond. Most people find
oatmeal a little bland and so they add sugar,
honey, fruit, or nuts. A trip to the grocery store will
show that there are two main types of oatmeal:
old-fashioned oats and quick oats. The main
difference—according to the label—is that quick
oats take a lot less time to cook. And in the
morning, that can be important. But even for those
in a hurry, old-fashioned oats are the better choice.
What makes quick oats so “quick”? When these
oats are processed, they are pressed to remove
the fibrous husks that cover the oat groats and that
increases their cooking time. This part of the groat
contains much of the nutrition found in this cereal,
especially its fiber and protein. You sacrifice a lot
of nutrition and gain only a few minutes away from
the stove.
A)
Use the excerpt to answer the question.
Which piece of evidence in this passage is
not relevant and should be removed or
replaced?
(1 point)
“This part of the groat contains much of
the nutrition found in this cereal,
especially its fiber and protein.”
“Most people find oatmeal a little bland
and so they add sugar, honey, fruit, or
nuts.”
“[Quick oats] are pressed to remove the
fibrous husks that cover the oat groats
and that increase their cooking time.”
“The main difference—according to the
label—is that quick oats take a lot less
time to cook.”

Answer 1

The piece of evidence that is not relevant and should be removed or replaced is:

“Most people find oatmeal a little bland and so they add sugar, honey, fruit, or nuts.”

This statement does not contribute directly to the comparison between old-fashioned oats and quick oats or the nutritional discussion. The other statements focus on the processing differences and nutritional content.