This New York Times article will be the basis for the next seven (7) questions.

"Cereal Upstart Snares a Spot in City Schools"

The New York City public school system has quietly replaced breakfast cereals made by the Kellogg Company, the titan whose name is virtually synonymous with cereal, with those from a small California upstart called Back to the Roots.

The switch, which follows a student taste test, adds menu options that are lower in sugar and sodium and higher in whole grains. Coming in the nation's largest school system, and potentially spreading to other large districts that collaborate with New York in bulk purchases, it is one of the biggest signs to date of the inroads that small food companies are making into the mainstream.

Kellogg discontinued two Kashi cereals, Berry Blossoms and Honey Sunshine, that were on the schools' breakfast menu. But instead of replacing them with other Kellogg cereals, the schools opted to buy Back to the Roots cereals because of their better nutritional profile and organic ingredients, said Eric Goldstein, the chief executive of the Office of School Support Services, which oversees food operations of the city's Department of Education.

Today, the 254,000 students, on average, who eat a free breakfast in city schools are offered two Back to the Roots cereals in addition to three more conventional choices from General Mills, Kellogg and Post Foods.

One 28 gram serving of Back to the Roots Cinnamon Clusters, for instance, has half as much sugar and four fifths as many calories as the same amount of Kellogg's Frosted MiniWheats, which are still offered in New York schools. The Kellogg product is made of five ingredients, including the preservative butylated hydroxytoluene and gelatin, and has eight added vitamins. The Back to the Roots cereal has just four ingredients, no preservatives and no added vitamins? it is certified organic, and organic vitamins are hard to find.

"Breakfast is really important to us, and we're trying to get our menu to where we want it to be," said Mr. Goldstein of the school district, where all 1.1 million students are eligible for free breakfasts. "In the world we live in, though, there are so many constraints, so being able to offer Back to the Roots cereals for us is like a breath of fresh air."

Public schools are under enormous pressure to contain costs and provide foods that children will actually eat, factors that make it harder to offer higher quality foods.

Mr. Goldstein said New York City spends 90 cents to $1 on food for each school breakfast, and has a hard time finding suppliers who can deliver products to fit that budget and at the volume needed.

That was the challenge for Back to the Roots, which started to woo New York school officials years ago. The eight year old company in Oakland, Calif., is tiny compared with General Mills and Kellogg. And though it had landed its cereals in school lunchrooms in Pasadena and San Jose, Calif., and in Phoenix, Mr. Goldstein questioned whether the company could guarantee a consistent supply.

Then there was the cost. An 11 ounce carton of Back to the Roots cereal costs $5 to $6 in stores, while a similar size box of a Kashi cereal from Kellogg is around $3.75 to $4.75.

The next potential obstacle was students' taste buds, which have been conditioned to crave cereals containing at least six grams of sugar, or twice the amount in Back to the Roots cereals. (Many cereals in the grocery store contain 13 grams or more.)

For three years, the school system has been testing foods with children of all ages and soliciting their opinions. "We've learned the hard way that we had to stop making decisions here about what kids would eat and let kids tell us what they would eat," Mr. Goldstein said. "We don't test anything unhealthy, but within the realm of what's possible in terms of healthiness and cost, we let the kids decide."

The results of those tests are sometimes surprising. Back to the Roots was convinced that its Cocoa Crisps cereal would be a home run, but it wasn't the favorite among the students. They liked Purple Corn Flakes best. "The milk turns purple, and kids love that," Mr. Goldstein said.

The school district pays a little more for Back to the Roots cereals, but Mr. Goldstein said that is more than offset by their popularity among students, their organic ingredients and their lower sugar content. (Asked for comment, Kellogg officials said only that they had discontinued the two cereals that have been replaced.)

Nikhil Arora, the other founder of Back to the Roots, said the company was working with the school system to create cereals to replace some of the mainstream ones that remain in the schools. (In addition to Back to the Roots Cinnamon Clusters and Purple Corn Flakes, the district's breakfast menu for March features Multi Grain Cheerios from General Mills? Frosted MiniWheats and Cinnamon Flakes from Kellogg? and a raisin bran from Post Foods.)

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The school system, taking this healthy challenge very seriously, tested food options with itsstudents over a three year period. This student taste test is an example of _______.

Group of answer choices

Please choose from below

A) Secondary Data Collection

B) Primary Data Collection

addition to Back to the Roots Cinnamon Clusters and Purple Corn Flakes, the district's breakfast menu for March features Multi Grain Cheerios from General Mills; Frosted MiniWheats and Cinnamon Flakes from Kellogg, and a raisin bran from Post Foods.) The school system, taking this healthy challenge very seriously, tested food options with its students over a three year period. This student taste test is an example of O Secondary Data Collection Primary Data Collection Previous Next &gt