A recent survey shows that 86% of the passengers on international flights would not be satisfied with being served cold meals alone on flights lasting for more than 6 hours. Nutritionists agree that because the food in the warm meals served by airlines is cooked, cooled, brought back to room temperature, cooled while in storage, and then reheated again before being served, such food has either no influence or in serious cases, a negative effect on the health levels of passengers. Based on this information, airlines would be well-advised to implement the serving of cold meals only during flights.

Which of the following, if true, most strongly supports the above conclusion?

A) The time needed for flight attendants to heat warm meals is only slightly shorter than the time needed to assemble the separate items contained by a cold meal.
B) The systems that once used large amounts of fuel in order to heat the meals on international flights have been improved so that they now rely on superfluous energy from the aircrafts' engines as their power source.
C) Even though nourishment in the form of a cold meal may be associated with vitamins and minerals that are likely to decompose during the cooking process, heating often results in the extermination of harmful bacteria, resulting in an overall increase in the health level of a meal.
D) Passengers whose preferences would usually not lead them to advocate the replacement of a warm meal with a cold one during an international flight of more than 6 hours are likely to reverse their opinions after being presented with scientifically-based health considerations.
E) The air conditioning used on airplanes maintains a temperature that is experienced as lower than the comfort levels of the average passenger, thereby contributing to the attraction of a warm meal.

OA D