Question 1

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 oldfashioned 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 correct answer is:

The writer explains the process used to make these oats and how they affect the oats’ characteristics.

This option reflects how the writer discusses the processing of quick oats, particularly the removal of the fibrous husks that contain much of the nutrition, leading to a nutritional sacrifice for the sake of convenience.