The charts below shows the average percentage 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 provided table shows information about three types of nutrients included in daily consumption that may lead to unhealthy conditions if overused.
Overall
, what stands out from the pie charts is that dinner
and lunch
shares are dominating in terms of sodium and fat ingredient numbers. Furthermore
, sugar was added significantly more in snacks
.
The usage of sodium is more popular at dinner
time, accounting for 43 per cent, with slightly fewer portions in lunch
, at 29%. Nevertheless
, the figures are distributed fairly among snacks
and breakfast, representing joint shares of 14 per cent. Dinner
time is popular also
for processed fat, having a level of 37%, however
, lunch
and snacks
accumulated comparably the same results, with 21% and 26% respectively.
On the other hand
, breakfast statistics for saturated fat and sugar make up 16 per cent each. Subsequently
, sweet density in snacks
was the highest, showing 42%. Conversely
, 23% of dinner
folks added sugar to their meals. Whereas
the remaining was consumption distributed among breakfast and lunch
attendants, having 16% and 19% in turn.Submitted by gainutdin87 on
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Basic structure: Change the fourth paragraph.
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Vocabulary: Replace the words dinner, lunch, snacks with synonyms.
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Vocabulary: Use several vocabularies to present the data in the fourth paragraph.
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