Select the correct answer.Gail has written the following paragraph as part of her research paper.Farmers in the United States are businessmen. As such, they are understandably eager to produce a product that will increase their profit and supply consumer demand. They are paying attention to the variety of nutritional studies that point to the health benefits of milk fat.Which information from the article ''Farm Milk Components and Their Use Among Dairy Products Have Shifted Over Time" should Gail use when writing the conclusion of her article in order to maintain the flow of ideas in her writing? A. "Skim solids include protein, lactose, minerals, and trace elements." (paragraph 1) B. "'The Dietary Guidelines for Americans, published by USDA and the U.S. Food and Drug Administration, recommend "fat-free or low-fat milk, yogurt, and cheese, and/or lactose-free versions and fortified soy beverages and yogurt as alternatives.'" (paragraph 2) C. "In 2000, U.S. farm milk contained 3.68 percent milk fat and 8.72 percent skim solids on average." (paragraph 1) D. "While Holstein cows—the iconic black and white (or sometimes red and white) dairy cows—remain the predominant species of dairy cows in the United States, farms are increasingly shifting to other breeds, such as Jersey cows, which produce higher-fat milk naturally." (paragraph 2)

The author's purpose for writing this article was probably to __________.A.Inform the readers about the rising costs of wheat and its long-term effectsB.Convince readers that they should purchase bread-making machinesC.Inform the readers about the various animals that depend on a diet of wheatD.Convince readers that they should stop eating breads, pastas, and cereals

[1] Milk consists of water, milk fat, and skim solids. Skim solids include protein, lactose, minerals, and trace elements. The average percentages of both milk fat and skim solids in farm milk (cows' milk from dairy farms) have increased in the last two decades. In 2000, U.S. farm milk contained 3.68 percent milk fat and 8.72 percent skim solids on average. By 2020, the milk-fat percentage had grown to 3.95 percent, and the skim-solids percentage had increased to 8.94 percent. For skim solids, content increased gradually from 2000 to 2020, while milk-fat content began rising in 2011, after remaining relatively steady from 2000 to 2010 (see figure below).Highlights:Density of nutrients in farm milk has grown in the last two decades. In 2019, the milk-fat content was 3.95 percent, while the skim-solids content was 8.94 percent.In response to an increase in demand for products with high milk-fat content, dairy farmers have selected breeds, adjusted feeds, and made use of improved genetics to increase milk fat produced by dairy cows.Cheese is the dairy product category accounting for the largest percentage of the U.S. milk-fat supply, and that percentage has been growing.Fluid beverage milk is the dairy product category accounting for the largest percentage of the U.S. skim-solids supply, but that percentage has been declining.[2] The Dietary Guidelines for Americans, published by USDA and the U.S. Food and Drug Administration, recommend "fat-free or low-fat milk, yogurt, and cheese, and/or lactose-free versions and fortified soy beverages and yogurt as alternatives." While the Dietary Guidelines continue to recommend low-fat dairy, some studies receiving attention in the general media have indicated less of a health risk in milk-fat consumption than had been previously perceived. Other studies have suggested that there are nutritional benefits in milk fat. As a result, demand for higher-fat milk products has increased substantially over the last decade. Through an adjustment in production practices or shifting to breeds that produce higher fat milk, farmers have been able to increase fat content in the milk. While Holstein cows—the iconic black and white (or sometimes red and white) dairy cows—remain the predominant species of dairy cows in the United States, farms are increasingly shifting to other breeds, such as Jersey cows, which produce higher-fat milk naturally. Improvements in genetics of the major breeds and higher quality livestock feeds also have contributed to the increasing richness of milk....Fluid Milk Has the Largest Allocation of Skim Solids, But for How Much Longer?[3] In 2019, the total supply of skim solids available for dairy processing and manufacturing was 19.5 billion pounds, 33 percent more than in 2000. Fluid milk accounts for the largest portion of skim-solids use, but that allocation has been declining over time. If this trend continues, cheese may overtake fluid milk as the largest use of skim solids within the next few years.[4] In 2019, skim solids used in fluid milk production represented 22 percent of the total supply, down 12 percentage points from 2000. Skim solids in cheese represented 19 percent of the total supply of skim solids in 2019, an increase of almost 4 percentage points from 2000. Skim solids for whey products (including dry whey, whey protein concentrate, lactose, and others) increased by about 6 percentage points. This growth is attributed to an increase in cheesemaking (because whey is a byproduct of cheesemaking) and growing whey product exports. Skim solids for use in dry milk products increased by 4 percentage points, largely because of growing export demand for skim milk powder.10Select the correct text in the passage.Read the excerpt from paragraph 2. Which detail best shapes the idea that public perception about milk-fat consumption is changing?[2] While the Dietary Guidelines continue to recommend low-fat dairy, some studies receiving attention in the general media have indicated less of a health risk in milk-fat consumption than had been previously perceived. Other studies have suggested that there are nutritional benefits in milk fat. As a result, demand for higher-fat milk products has increased substantially over the last decade. Through an adjustment in production practices or shifting to breeds that produce higher fat milk, farmers have been able to increase fat content in the milk.

[1] Milk consists of water, milk fat, and skim solids. Skim solids include protein, lactose, minerals, and trace elements. The average percentages of both milk fat and skim solids in farm milk (cows' milk from dairy farms) have increased in the last two decades. In 2000, U.S. farm milk contained 3.68 percent milk fat and 8.72 percent skim solids on average. By 2020, the milk-fat percentage had grown to 3.95 percent, and the skim-solids percentage had increased to 8.94 percent. For skim solids, content increased gradually from 2000 to 2020, while milk-fat content began rising in 2011, after remaining relatively steady from 2000 to 2010 (see figure below).Highlights:Density of nutrients in farm milk has grown in the last two decades. In 2019, the milk-fat content was 3.95 percent, while the skim-solids content was 8.94 percent.In response to an increase in demand for products with high milk-fat content, dairy farmers have selected breeds, adjusted feeds, and made use of improved genetics to increase milk fat produced by dairy cows.Cheese is the dairy product category accounting for the largest percentage of the U.S. milk-fat supply, and that percentage has been growing.Fluid beverage milk is the dairy product category accounting for the largest percentage of the U.S. skim-solids supply, but that percentage has been declining.[2] The Dietary Guidelines for Americans, published by USDA and the U.S. Food and Drug Administration, recommend "fat-free or low-fat milk, yogurt, and cheese, and/or lactose-free versions and fortified soy beverages and yogurt as alternatives." While the Dietary Guidelines continue to recommend low-fat dairy, some studies receiving attention in the general media have indicated less of a health risk in milk-fat consumption than had been previously perceived. Other studies have suggested that there are nutritional benefits in milk fat. As a result, demand for higher-fat milk products has increased substantially over the last decade. Through an adjustment in production practices or shifting to breeds that produce higher fat milk, farmers have been able to increase fat content in the milk. While Holstein cows—the iconic black and white (or sometimes red and white) dairy cows—remain the predominant species of dairy cows in the United States, farms are increasingly shifting to other breeds, such as Jersey cows, which produce higher-fat milk naturally. Improvements in genetics of the major breeds and higher quality livestock feeds also have contributed to the increasing richness of milk....Fluid Milk Has the Largest Allocation of Skim Solids, But for How Much Longer?[3] In 2019, the total supply of skim solids available for dairy processing and manufacturing was 19.5 billion pounds, 33 percent more than in 2000. Fluid milk accounts for the largest portion of skim-solids use, but that allocation has been declining over time. If this trend continues, cheese may overtake fluid milk as the largest use of skim solids within the next few years.[4] In 2019, skim solids used in fluid milk production represented 22 percent of the total supply, down 12 percentage points from 2000. Skim solids in cheese represented 19 percent of the total supply of skim solids in 2019, an increase of almost 4 percentage points from 2000. Skim solids for whey products (including dry whey, whey protein concentrate, lactose, and others) increased by about 6 percentage points. This growth is attributed to an increase in cheesemaking (because whey is a byproduct of cheesemaking) and growing whey product exports. Skim solids for use in dry milk products increased by 4 percentage points, largely because of growing export demand for skim milk powder.29Select the correct answer.Which detail from paragraph 2 best refines the idea that the current USDA guidelines regarding dairy may not represent current research? A. "…some studies receiving attention in the general media have indicated less of a health risk in milk-fat consumption than had been previously perceived." B. "The Dietary Guidelines for Americans, published by USDA and the U.S. Food and Drug Administration, recommend “fat-free or low-fat milk, yogurt, and cheese…" C. "…shifting to breeds that produce higher fat milk, farmers have been able to increase fat content in the milk." D. "…demand for higher-fat milk products has increased substantially over the last decade."

[1] Milk consists of water, milk fat, and skim solids. Skim solids include protein, lactose, minerals, and trace elements. The average percentages of both milk fat and skim solids in farm milk (cows' milk from dairy farms) have increased in the last two decades. In 2000, U.S. farm milk contained 3.68 percent milk fat and 8.72 percent skim solids on average. By 2020, the milk-fat percentage had grown to 3.95 percent, and the skim-solids percentage had increased to 8.94 percent. For skim solids, content increased gradually from 2000 to 2020, while milk-fat content began rising in 2011, after remaining relatively steady from 2000 to 2010 (see figure below).Highlights:Density of nutrients in farm milk has grown in the last two decades. In 2019, the milk-fat content was 3.95 percent, while the skim-solids content was 8.94 percent.In response to an increase in demand for products with high milk-fat content, dairy farmers have selected breeds, adjusted feeds, and made use of improved genetics to increase milk fat produced by dairy cows.Cheese is the dairy product category accounting for the largest percentage of the U.S. milk-fat supply, and that percentage has been growing.Fluid beverage milk is the dairy product category accounting for the largest percentage of the U.S. skim-solids supply, but that percentage has been declining.[2] The Dietary Guidelines for Americans, published by USDA and the U.S. Food and Drug Administration, recommend "fat-free or low-fat milk, yogurt, and cheese, and/or lactose-free versions and fortified soy beverages and yogurt as alternatives." While the Dietary Guidelines continue to recommend low-fat dairy, some studies receiving attention in the general media have indicated less of a health risk in milk-fat consumption than had been previously perceived. Other studies have suggested that there are nutritional benefits in milk fat. As a result, demand for higher-fat milk products has increased substantially over the last decade. Through an adjustment in production practices or shifting to breeds that produce higher fat milk, farmers have been able to increase fat content in the milk. While Holstein cows—the iconic black and white (or sometimes red and white) dairy cows—remain the predominant species of dairy cows in the United States, farms are increasingly shifting to other breeds, such as Jersey cows, which produce higher-fat milk naturally. Improvements in genetics of the major breeds and higher quality livestock feeds also have contributed to the increasing richness of milk....Fluid Milk Has the Largest Allocation of Skim Solids, But for How Much Longer?[3] In 2019, the total supply of skim solids available for dairy processing and manufacturing was 19.5 billion pounds, 33 percent more than in 2000. Fluid milk accounts for the largest portion of skim-solids use, but that allocation has been declining over time. If this trend continues, cheese may overtake fluid milk as the largest use of skim solids within the next few years.[4] In 2019, skim solids used in fluid milk production represented 22 percent of the total supply, down 12 percentage points from 2000. Skim solids in cheese represented 19 percent of the total supply of skim solids in 2019, an increase of almost 4 percentage points from 2000. Skim solids for whey products (including dry whey, whey protein concentrate, lactose, and others) increased by about 6 percentage points. This growth is attributed to an increase in cheesemaking (because whey is a byproduct of cheesemaking) and growing whey product exports. Skim solids for use in dry milk products increased by 4 percentage points, largely because of growing export demand for skim milk powder.16Select the correct answer.Read the sentence from the passage."While the Dietary Guidelines continue to recommend low-fat dairy, some studies receiving attention in the general media have indicated less of a health risk in milk-fat consumption than had been previously perceived." (paragraph 2)How is the information in the sentence relevant to a claim that Americans should not only consume fat-free or low-fat dairy products? A. Previous evidence about milk-fat consumption plays a large role in determining future recommendations in the Dietary Guidelines. B. Some evidence reveals that the consumption of higher-fat dairy products may not be problematic for people's health. C. The Dietary Guidelines continue to recommend low-fat dairy products based on the evidence found in their own studies. D. While some evidence indicates that lower-fat dairy products should be consumed, more studies need to be conducted.Reset Next© 2024 Edmentum. All rights reserved.

Select the correct text in the passage.Which sentence from the text reveals the author's purpose for writing the text?(1) Studies have shown that there is a connection between food deserts, race, and policies since the 1930s. After the Agricultural Adjustment Act that came with the New Deal in 1933 in response to the Great Depression, there were limits on types of crops and livestock that farmers could raise and grow, which increased food prices. It is important to note that these high prices made it even harder for families who were already struggling to purchase food. During segregation, white middle class residents fled to the suburbs. With them came the supermarkets and healthy food options. Some say that businesses follow money and demand. . . .(2) There is a lot to unpack here. But there are people who are noticing this ugly web that keeps food deserts in existence. Part of Michelle Obama's "Let Move" campaign was to partner with large grocery chains to open locations in food deserts, providing access to healthy foods at affordable prices. If more people can share her thinking, imagine how differently the lives of over 19 million Americans can be. With more grocery stores caring about people over profits, more Americans can live healthier lives. More Americans living healthier lives means less strain on the American healthcare system. The residents that suffer just 15 miles away need a solution that they can champion since our city officials do not seem to care.(3) I reached out to a grassroots organization called Feed the Soul. They work with BIPOC communities to create food gardens without depending on the city officials who have neglected them. Feed the Soul sponsors work with community representatives to write grants, secure funds, and create a plan for the gardens. I invited sponsors out to tour the food desert with me. We met with the principals of the elementary and junior high schools, as well as managers of two apartment complexes near ideal garden spaces. The principals and managers loved the idea of creating community gardens. Within two months, we held school meetings, contacted city officials to legalize the use of four garden spaces, and posted gardening schedules on newly-formed community websites. Six months later, the gardening has started, and the community is excited. Retirees in the community are especially thrilled because they now get to stay active and bond with other members of the community, especially the children at the schools. Slowly but surely things are turning around for that community. My dream is that more gardens can pop up—whether they are community gardens or individual gardens on apartment patios or in backyards, they will allow residents to eat healthier and live longer.