Question

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.
What evidence does the writer present to support
their claim that readers should eat old-fashioned
oats instead of quick oats?
(1 point)
The writer describes the dangers of eating
quick oats and how old-fashioned oats do
not have these dangers.
The writer explains that the time one saves
by making quick oats is not actually
considerable.
The writer explains the process used to
make these oats and how they affect the
oats’ characteristics.
The writer gives data about the nutritional
content of both types of oats to show how
they are different

Answer 1

The writer explains the process used to make quick oats (pressing off the fibrous husks) and how that reduces nutrition and affects cooking time.