Chapter 1. Evaluating Information from Internet Sources

1.1 Section Title

DOCUMENT ANALYSIS ACTIVITY
Evaluating Information from Internet Sources
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This information appears on the website of the Corn Refiners Association. The questions below ask you to consider the guidelines for evaluating Internet sources.

The page reads: HIGH FRUCTOSE CORN SYRUP: MYTHS VS. FACTS. You’ve probably seen the negative headlines about high fructose corn syrup. Have you ever wondered if the media hype is true? Here are some of the most common inaccurate statements about this misunderstood sweetener along with the actual reality. Myth: High fructose corn syrup is not natural. Fact: Wrong again. High fructose corn syrup is made from corn, a natural grain product, and is a natural sweetener. High fructose corn syrup contains no artificial or synthetic ingredients or color additives. It meets the U.S. Food and Drug Administration’s longstanding policy regarding the use of the term “natural.” Myth: High fructose corn syrup is to blame for obesity. Fact: Obesity is caused by consuming more calories than are expended and Type II diabetes is associated with obesity. While high fructose corn syrup contributes to calories in the diet, there is no scientific evidence that high fructose corn syrup is a unique contributor to obesity or diabetes. In fact, the U.S. Department of Agriculture data shows that consumption of high fructose corn syrup has actually been declining while obesity and diabetes rates continued to rise. Around the world, obesity levels are also rising even though HFCS consumption is limited outside of the U.S. Many other factors contribute to rising obesity levels including changes in lifestyle, diet and exercise and are unrelated to HFCS. Myth: High fructose corn syrup is sweeter than sugar. Fact: Sorry, no. High fructose corn syrup and sugar (sucrose) have almost the same level of sweetness. HFCS was made to provide the same sweetness as sugar (sucrose) so that consumers would not notice a difference in sweetness or taste. In fact, one type of HFCS commonly used in foods (HFCS-42) is actually less sweet than sugar. Source: Corn Refiners Association, 2016.

A webpage is shown.

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Question

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Question

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