PrepTest 132, Section 1, Question 20
Passage A Because dental caries (decay) is strongly(485 more words not shown)
Passage A(220 more words not shown)
Passage B(273 more words not shown)
Each passage suggests which one(6 more words not shown)
- AVarieties that are(13 more words not shown)
- BThose that require(10 more words not shown)
- CSome of them(10 more words not shown)
- DSome of them(12 more words not shown)
- EThe cariogenic potential(15 more words not shown)
Reading the passage
The broad idea is that carbohydrate-rich foods can cause tooth decay. But this asks what both accounts suggest about the foods themselves, so we'll need to check each proposed claim against the evidence in each account.
Working the answers
- A
Neither author establishes that cultivated varieties are generally more decay-producing than wild varieties. A's wild nuts, tubers, and acorn flour can also cause decay. Farming often changes what people eat; it isn't itself the harmful property of a food.
- B
A directly supplies a counterexample: gathered acorns were made into highly processed flour. Foods requiring processing can be part of a nonagricultural diet.
- CCorrect
B makes the comparison explicit: rice is less cariogenic than sweeter yams. A is less direct, which initially gave me pause. But its opening says carbohydrate “texture and composition” affect decay, and its final examples single out wild species with high cariogenic potential. Those details support different foods having different tendencies to cause decay; A needn't rank every food it names.
- D
B discusses fiber, grit, and wear, but A doesn't. Neither supplies this specific high-fiber carbohydrate explanation as a shared claim.
- E
This would require the same variety to become more cariogenic merely because people grow it instead of gathering it. Neither account establishes that change.
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