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Band 7+: amounts of added sugar, saturated fat and sodium if 4 different meals

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The image presents three pie charts displaying average percentages of sodium, saturated fats, and added sugars in typical US meals: sodium is distributed as 14% at breakfast, 29% at lunch, 43% at dinner, and 14% in snacks; saturated fats include 21% at breakfast, 26% at lunch, 37% at dinner, and 16% in snacks; added sugars comprise 16% at breakfast, 19% at lunch, 23% at dinner, and 42% in snacks.

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Three pie charts illustrate the average percentages of three types of nutrients contained in breakfast, lunch, dinner, and snacks’ consumption in America. Overall, there are similar patterns show in sodium and saturated fat, and dinner is the most major source. On the contrary, added sugar represents a distinct pattern with snacks as the main source of it.

For sodium consumption, dinner accounts for the largest share at 43%. Following closely to this, lunch represents 29%, and recorded the same percentages at 14% for both snacks and breakfast. Meanwhile, saturated fat has a similar pattern. Dinner is the peak value at 37%, and lunch, snacks, and breakfast show the second, third, and fourth proportions at 26%, 21%, and 16%, respectively.

In contrast, added sugar experienced a different pattern, which the snacks make up the largest proportion at 42%. Represents a half of the snacks’ proportion is dinner, at 23%, and is subsequently followed by lunch and breakfast, with a 3% gap in consumption percentages.

Word Count: 163

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Overall Band Score

(+/- 0.5)

Vocabulary Complexity:
B2 - Upper Intermediate
Opt for even more advanced words when appropriate.

Grammar Mistakes: N/A

Vocabulary Repetition:

dinner: 5

breakfast: 4

lunch: 4

snacks: 4

percentages: 3

consumption: 3

represents: 3

pattern: 3

Try using synonyms for the above words

Task Response

The report effectively summarizes the information presented in the pie charts, highlighting key trends and differences in the consumption of sodium, saturated fat, and added sugar across different meals. The organization is logical, and the language is generally clear and accurate. To further improve, consider providing more specific comparisons and details to enhance the depth of the analysis.

Coherence & Cohesion

The report is generally well-organized with a clear overview and logical progression. However, cohesion could be improved in some areas to ensure smoother transitions between sentences and paragraphs. For example, in the second paragraph, consider using transition words or phrases to better connect the sentences describing sodium consumption. Similarly, in the third paragraph, ensure the contrast between added sugar and the other nutrients is clearly articulated.

Lexical Resource

The report demonstrates a good range of vocabulary, but there's room for more precise and sophisticated word choices. For instance, instead of 'the most major source,' consider using 'the primary source' or 'the largest contributor.' Also, vary the language used to describe proportions and percentages to avoid repetition. For example, instead of always saying 'accounts for,' use alternatives like 'constitutes,' 'represents,' or 'comprises.'

Grammatical Range & Accuracy

The report exhibits a good command of grammar, but there are a few errors that need attention. For example, in the first paragraph, 'similar patterns show' should be 'similar patterns are shown' or 'similar patterns are evident.' In the third paragraph, 'Represents a half of the snacks' proportion is dinner' is grammatically awkward and should be rephrased, such as 'Dinner represents half the proportion of snacks.' Pay close attention to subject-verb agreement and correct use of articles and prepositions throughout the report.

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