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Band 6.5

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. 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. Summarize the information by selecting and reporting the main features, and make comparisons where relevant.
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The given pie charts show the unhealthy ingredients that are added to beverages consumed by the American
people
Use synonyms
. It is measured in percentage. Generally, there are three types of harmful components that US
people
Use synonyms
 love to add to their meals, sodium, saturated fats, and sugars. These are put on their breakfast, lunch, dinner, and snack time. To start with Breakfast.
People
Use synonyms
 in America add 14 % salt to their morning meals and 16% saturated fat, as same as the amount of sugar.
Secondly
Linking Words
, when they have their lunch, Americans love to put 29 % sodium in their meal, adding 26 % saturated fats and 19 % extra glucose. Dinner is the time when
people
Use synonyms
 in the US consume unhealthy nutrients. They add 43 % rock salt, 37 % saturated fat, and 23 % sweetener to something they eat.
Lastly
Linking Words
, during their snack time,
people
Use synonyms
 in America eat 42 % sugar, 21% saturated fat, and 14 % salt.

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Basic structure: Change the third paragraph.
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Basic structure: Change the fourth paragraph.
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Basic structure: Change the fifth paragraph.
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Vocabulary: Replace the words people with synonyms.
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Vocabulary: Only 5 basic words for charts were used.
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Vocabulary: Use several vocabularies to present the data in the third paragraph.
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Vocabulary: Use several vocabularies to present the data in the fourth paragraph.
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Vocabulary: Use several vocabularies to present the data in the fifth paragraph.
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Topic Vocabulary:
  • average percentages
  • nutrients
  • unhealthy
  • meal
  • typical meals
  • categories
  • high percentage
  • distribution
  • patterns
  • trends
  • nutrient-dense
  • data
  • comparison
  • summarize
  • reporting main features
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