Text 1: Chef David Park celebrates umami. "Umami creates depth and satisfaction in dishes," Park writes. "Fermented ingredients, aged cheeses, and slow-cooked meats deliver this essential fifth taste that makes food memorable."
Text 2: Nutritionist Dr. Amy Chen warns about umami sources. "Many umami-rich foods are high in sodium," Chen observes. "MSG, soy sauce, and processed foods can elevate blood pressure. Enjoying umami requires attention to overall sodium intake."
Based on the texts, what would Park and Chen most likely agree on?
That umami enhances the eating experience
That sodium has no health effects
That processed foods should be completely avoided
That fermented foods are nutritionally worthless
Correct Answer: A
Choice A is the correct answer. Park celebrates umami's taste benefits. Chen says "enjoying umami" is possible with attention to sodium—implying it's worth enjoying. Both acknowledge umami's positive taste contribution.
- Evidence: Park values umami; Chen calls it enjoyable with caveats.
- Reasoning: Chen's caution doesn't deny umami's taste appeal.
- Conclusion: Both agree umami enhances food experience.
Choice B is incorrect because Chen warns about sodium. Choice C is incorrect because neither advocates complete avoidance. Choice D is incorrect because Park values fermented foods.