The pie charts give information about average percentages of sodium saturated fats and added typical meals consumed in the USA Summarise the information by selecting the main features, and make comparisons where relevant
Average percentages of sodium saturated fats and added typical meals consumed in the USA Summarise the information by selecting the main features, and make comparisons where relevant
The bar charts display the average percentage in typical meals of sodium, saturated fats, and added sugars, all of which may unhealthy if eaten too much.
Average percentages of sodium saturated fats and added typical meals consumed in the USA. Summarize the information by selecting and reporting the main features, and make comparisons where relevant.
The charts below show the average percentages in typical meals of three types of nutrients, all of which may be unhealthy if eaten too much. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Average percentages of sodium, saturated fats and added sugars in typical meals consumed in the USA Sodium Saturated fat 14% 14% 21% 16% 29% <26%< 43% 37% Breakfast Lunch Added sugar Dinner Snacks 42% 16% ⅜19% 23%
The process of producing edible oils and fats, and margarine
Line graph shows the consumption of fats between 1971 and 1997
The charts below show the average percentages in typical meals of three types of nutrients, all of which may be unhealthy if eaten too much. Average percentages of sodium, saturated fats and added sugars in typical meals consumed in the USA.
The charts below show the average percentages in typical meals of three types of nutrients, all of which may be unhealthy if eaten too much. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Average percentages of sodium, saturated fats and added sugars in typical meals consumed in the USA Sodium 14% 14% Saturated fat 21% 16% 29% 26% 43% 37% Breakfast Dinner Lunch Snacks Added sugar 42% 16% 23% 19% 20
The given line chart illustrates the consumption of three different kinds of spreads from the year 1981 to 2007. The spreads are margerince, low fats and reduced spreads, and butter.
The diagram below shows the process of producing edible oils and fats, and margarine. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.
The charts below show the average percentages in typical meals of three types of nutrients, all of which may be unhealthy if eaten too much. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Average percentages of sodium, saturated fats and added sugars in typical meals consumed in the USA
Part 1 esc The charts below show the average percentages in typical meals of three types of nutrients, all of which may be unhealthy if eaten too much. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Average percentages of sodium, saturated fats, and added sugars in typical meals consumed in the USA
The charts display the average percentage in typical meals of sodium, saturated fats, and added sugars, all of which may unhealthy if eaten too much.
The charts below show the average percentage in typical meals of sodium, saturated fats, and added sugars, all of which may unhealthy if eaten too much.
The charts below show the average percentage in typical meals of sodium, saturated fats, and added sugars, all of which may unhealthy if eaten too much.
The charts present the average percentage in typical meals of sodium, saturated fats, and added sugars, all of which may unhealthy if eaten too much.
Percentage of daily intake of sodium, saturated fats and added sugar consumed in meals and snacks (average person in USA) Summarise the information by selecting and reporting main features, and make comparisons where relevant
The charts below show the average percentages in typical meals of three types of nutrients, all of which may be unhealthy if eaten too much. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Average percentages of sodium, saturated fats and added sugars in typical meals consumed in the USA