# PTE SWT #9: Dietary Fiber Intake and Modern...

Summarize Written Text #9 - Level 1 - Feeds Writing + Reading

> Read the passage below and summarize it using one sentence. Type your response in the box at the bottom of the screen. You have 10 minutes to finish this task. Your response will be judged on the quality of your answer.

Currently, Americans only eat about 16 grams of fiber -- the parts of plants that can't be digested -- per day. That's way less than the 25 to 30 grams that's recommended. There are so many reasons why, from fast-food marketing to agriculture subsidies, but one contributing factor is the slow death of cooking, and the rise of the restaurant meal. Americans now spend more on food at restaurants than they do at grocery stores, but restaurant food tends to have even less fiber than the food we would otherwise eat at home. One problem seems to be that restaurant meals aren't typically loaded with two of the best sources of fiber, unprocessed fruits and vegetables. A revealing study from 2007, in which researchers interviewed 41 restaurant executives, showed that restaurants think fruits and vegetables are too expensive to feature prominently on the menu, and "61 percent said profits drive menu selections." They also opposed labeling certain menu items as healthier choices, saying that would be "the kiss of death." So people like to eat out, and when they do, they prefer mushy, fiber-free comfort foods, but that's a pretty dangerous road to go down.

## Answer

Americans consume significantly less fiber than recommended due to the rising trend of eating out, as restaurants rarely feature fiber-rich foods like fruits and vegetables because they are considered costly and unprofitable, while diners prefer comforting, low-fiber options, leading to a dangerous decline in dietary fiber intake that negatively impacts overall health.

## Explanation

A strong response identifies the core tension between consumer dining preferences and nutritional standards. It effectively synthesizes the provided evidence regarding industry profit motives and the resulting lack of plant-based options in commercial food service.

## Hints

- Focus on the main argument regarding why fiber intake is currently insufficient.
- Incorporate the perspective of restaurant executives to explain the supply-side barriers to healthier menu options.

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