AP English Language and Composition Free-Response Questions
Question 1: Synthesis Essay
Directions: The following prompt is based on the accompanying seven sources.
This question requires you to synthesize a variety of sources into a coherent, well-written
essay. Synthesis refers to combining the sources and your position to form a cohesive,
supported argument and accurately citing sources. Your argument should be central; the
sources should support this argument. Avoid merely summarizing sources.
Remember to attribute both direct and indirect citations.
Introduction
Stemming from its origins in postwar Japan as a substitute for more traditional meals,
instant foods have seen a significant rise in popularity over the past decade. Instant food
is a pre-cooked food that requires minimal preparation and is ready to eat within five
minutes or less. They fill the stomachs of more people each day, ranging from noodles to
frozen pizza to oatmeal, and have received both positive and negative reviews over the
years.
Assignment
Read the following sources (including the introductory information) carefully. Then,
write an essay in which you develop a position on the extent to which the effect of
instant food has on modern society.
You may refer to the sources by their titles (Source A, Source B, etc.) or by the
descriptions in parentheses.
Source A (Ahmed)
Source B (Zenia)
Source C (Alves)
Source D (Harrison-Dunn)
Source E (Sampath)
Source F (Ellen-Wales)
Source G (Garwood)
Source A
Ahmed, Kaamil, et al. ““People Eat Two or Three Packets a Day”: How Instant Noodles
Took over the World.” The Guardian, 28 Dec. 2023,
www.theguardian.com/global-development/2023/dec/28/how-instant-noodles-too
k-over-the-world-salt.
The following excerpt is from an article documenting the spread of instant noodles
throughout the world.
Affordability and convenience have been key to the food’s persistent global growth,
especially during times of crisis such as the Covid pandemic and cost-of-living crisis.
Last year, 121.2bn servings were eaten, a 2.6% increase on the previous year, according
to the World Instant Noodles Association.
The popularity of Korean pop culture has also boosted demand for Korean foods in richer
countries and among the middle classes in developing countries. According to data
released by South Korea in November, the country exported a record $785m (£618m)
instant noodles in the first 10 months of this year – up almost 25% up on the same period
last year.
Instant noodles contain higher levels of salt than ordinary noodles to help improve texture
and reduce cooking time. In addition, salt is heavily present in the seasoning sachets
provided.
Millennials in Nigeria grew up eating noodles. They were sold the two-minute cook time.
No dish in Nigeria cooks as fast. A 2017 study, which analyzed the contents of 765
instant noodle products in 10 countries, found a wide range in salt levels, from 35% to
95% of an adult’s daily salt intake. Instant noodles in middle-income countries had a
notably higher salt content than in high-income countries.
Source B
Zenia, A. “A Food Scientist’s Views on Instant Foods | Office of Graduate Education.”
Mit Edu, 26 Mar. 2021, oge.mit.edu/a-food-scientists-views-on-instant-foods/.
The following excerpt is from the opinion of a food scientist on instant foods.
When it comes to food, people tend to relate instantaneity with unhealthy, “bad for you”,
or processed. All those associations were also on my mind as a consumer. However, other
questions were: Why do people still consume instant foods regularly? What benefits does
it provide that overpower the negative preconception? What are ways to look at instant
foods?
As a food scientist working in the food-humanitarian space, I developed a new
understanding of instant foods’ added values. Ready-to-use (RTU) or Ready-to-cook
(RTC) foods can provide convenience to consumers. They can serve as an essential food
in rural places that do not have the luxury of clean water and electricity in preparing food.
As an MIT graduate student (read: a busy human being), time is a valuable commodity.
We only have a limited 24 hours a day. There is work to do, materials to study, deadlines
to meet, or simply a bit of vacation to enjoy after working hard. Extra time is a tradeoff
we need to make in choosing convenient and ready-to-prepare foods.
You and I should acknowledge the value of instant foods. Not only the extra time to
complete our never-ending working list, but also the nourishment that would keep our
bellies filled.
Source C
Alves, Glynda. “How Instant Food Harms You & What You Can Do to Avoid Them.”
The Economic Times, 10 June 2015,
economictimes.indiatimes.com/magazines/panache/how-instant-food-harms-you-
what-you-can-do-to-avoid-them/articleshow/47610004.cms?from=mdr. Accessed
11 Mar. 2024.
The following excerpt is from an article evaluating the effects of instant foods.
Krupa Mhatre says that the chemical components used in instant foods for better shelf life
and stability can lead to cancer. Here are some side effects:
- The results of a study conducted at the Harvard School of Public Health were published
in the August 2014 issue of the Journal of Nutrition. The study stated that eating instant
noodles two or more times a week increased the likelihood of developing heart disease
and diabetes.
To burn one packet of instant noodles, you would need to put in at least 45-60 minutes of
aerobics or cardio training where you burn 350 - 500 calories per hour.
Source D
Harrison-Dune, Annie. “Buying Local Not Always Eco-Friendly.” Foodnavigator, 11
June 2014,
www.foodnavigator.com/Article/2014/06/12/Ready-meals-vs.-homemade-for-envi
ronmental-impacts.
The following excerpt is from the web page about the environmental impact on food.
Global warming and human toxicity impacts of ready-made meals are up to 35% higher
than equivalent home-made versions, according to researchers.
The research looked at the life cycle environmental impacts of a ‘typical' British 360 g
roast dinner consisting of chicken, vegetables (peas, potatoes, and carrots) and tomato
sauce - comparing ready-made meals manufactured industrially to versions prepared at
home from scratch.
The study, published in the Journal of Cleaner Production, looked at the ready meals from
production line to home and found that environmental impacts such as eutrophication,
photochemical smog and ozone layer depletion were up to three times lower with the
home-made meal.
Of the ready meal versions, the UK researchers said the worst option for most impacts
included was the frozen ready meal with frozen ingredients that was heated in an electric
oven. The best ready meal was the frozen meal prepared from fresh ingredients and
heated by consumers at home in a microwave, they wrote.
They said this was primarily due to the manufacturing processes involved as well as
refrigeration and waste rates - with fewer storage stages with home preparation. They
added the research aimed to provide recommendations to producers, retailers and
consumers alike.
Source E
Sampath, Indika. “Impacts of Instant Foods.” Feast, 2023,
vocal.media/feast/impacts-of-instant-foods
The following is excerpted from an article about the pros and cons of instant food.
One of the main concerns with instant food is its lack of nutrition. Many instant foods are
heavily processed, which removes most of the natural nutrients found in fresh food.
Additionally, instant foods are often high in calories, sodium, and preservatives, which
can increase the risk of health problems such as obesity, high blood pressure, and heart
disease.
Eating a diet high in processed foods can also have a negative impact on our gut health.
Processed foods are often high in refined carbohydrates and sugar, which can lead to an
overgrowth of harmful bacteria in the gut. This can contribute to inflammation and a
weakened immune system, which can increase the risk of chronic diseases such as
diabetes and cancer.
In addition to the health risks associated with consuming too much instant food, it can
also have a negative impact on our mental health. Many instant foods are high in sugar,
which can lead to a spike in blood sugar levels, followed by a crash that can leave us
feeling tired, irritable, and anxious. Additionally, the convenience of instant food can
make it easy to neglect the importance of meal planning and preparation, which can lead
to feelings of guilt and shame.
However, it's important to note that instant food doesn't have to be completely avoided. It
can be a convenient and cost-effective option when consumed in moderation and
balanced with a diet that includes fresh fruits, vegetables, and whole grains. It's also
important to read the nutrition labels and ingredients list of instant food before
consuming to have a clear understanding of what you're putting in your body.
There are also options for healthier instant food available in the market, such as instant
soups, instant oats, instant noodles made from whole wheat, and instant meals that are
high in protein and low in sodium. These options can provide a more nutritious
alternative to traditional instant food.
Source F
Wales, Mary-Ellen. “Understanding the Role of Convenience in Consumer Food Choices:
A Review Article.” SURG Journal, vol. 2, no. 2, 31 Dec. 1969, pp. 40–48,
journal.lib.uoguelph.ca/index.php/surg/article/download/983/1430/0,
https://doi.org/10.21083/surg.v2i2.983.
The following is excerpted from an article that examines the consumer demand for instant
food.
It is clear that resources (i.e. income) and working status do affect convenience orientation;
however, the research has also shown the extent to which perceived resources play a role in
consumer decision making. With regards to FF&V [fresh fruit & vegetables] consumption,
perceived resources may play a role in determining consumer purchasing and consumption
behavior. External strains, such as family and social responsibilities, were found to increase
convenience orientation, suggesting that social responsibility may be a significant
determinant of convenience-orientation rather than resources and working status alone. In
addition, involvement and enjoyment in meal preparation were shown to affect individuals’
convenience orientation.
It was found that individuals deriving the most pleasure from meal preparation activities were
less likely to perceive convenience foods as time saving, vital or healthy. Involvement in
meal preparation was determined to have a negative effect on convenience orientation, as
individuals who perceived food products to be important were less inclined to purchase
convenience items. In relation to FF&V consumption, involvement and enjoyment in meal
preparation are perhaps traits which may lead to an increased fruit and vegetable
consumption, as both have been shown to lead to a decreased consumption in convenience
foods. At this stage, more research is needed to subject this conjecture to an appropriate
empirical test.
Source G
Garwood, Grace. “Report: Convenience Still Fueling Prepared Food Sales.” The Food
Institute, 15 Aug. 2023,
foodinstitute.com/focus/report-convenience-still-fueling-prepared-food-sales/.
The following excerpt is a graph illustrating the percentage of pre-cooked food reports.
