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Band 5+: 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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The pie chart illustrates the amount of sodium, saturated fat and added sugar are taken by American per day. Units measured in percent

Overall, there are four periods of taking food these are breakfast, lunch, snacks and dinner. Where sodium and saturated sugar during dinner and added sugar in snacks time are maximum in amount on the other hand all three types of nutrients are minimum in breakfast.

In breakfast, the amount of saturated fat and added sugar are same (16%) whereas sodium is slightly less than this. Moving to lunch period sodium is bit more than fat and sugar is much less compare to other two nutrients. Surprisingly people eat food that contain high amount of sugar in snacks time.

American take more fat and sodium during dinner and sugar in snacks time. As a whole we can say that people of USA like to have heavy food that are very high in sodium, fat and sugar during dinner, snacks and lunch time.

Word Count: 164

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Overall Band Score

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

Grammar Mistakes: N/A

Vocabulary Repetition:

sugar: 8

sodium: 6

snacks: 5

amount: 4

dinner: 4

saturated: 3

added: 3

lunch: 3

during: 3

Try using synonyms for the above words

Task Response

The report identifies some key trends but lacks detail and precision. The description of the data is sometimes vague and inaccurate. To improve, provide more specific data comparisons and avoid generalizations. Also, ensure accurate use of vocabulary related to describing proportions and changes.

Coherence & Cohesion

The report's organization is somewhat clear, but the flow of information could be improved. The introduction is brief but lacks a strong overview. The body paragraphs attempt to describe the data, but the connections between sentences are not always smooth, leading to some choppiness. The conclusion is weak and doesn't effectively summarize the key trends. To improve coherence, use more transition words and phrases to link ideas and ensure each paragraph has a clear focus. For cohesion, vary sentence structure and use referencing techniques to avoid repetition.

Lexical Resource

The vocabulary used is basic and somewhat repetitive. There is a lack of precision in describing the data, which affects the clarity of the report. To enhance lexical resource, try to use a wider range of vocabulary related to proportions and comparisons (e.g., 'significantly higher,' 'marginally lower,' 'constitutes the largest proportion'). Also, avoid informal language and aim for more precise and academic wording.

Grammatical Range & Accuracy

The report contains several grammatical errors that affect clarity. There are issues with verb tense, subject-verb agreement, and article usage. Sentence structure is also quite simple, limiting the complexity of the ideas that can be expressed. To improve grammatical range and accuracy, focus on mastering basic grammar rules and practice using a variety of sentence structures (e.g., complex sentences, compound sentences). Proofread carefully to identify and correct errors.

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Band 5+: amounts of added sugar, saturated fat and sodium if 4 different meals

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Overall Band Score

Task Response

Coherence & Cohesion

Lexical Resource

Grammatical Range & Accuracy

Answers On The Same Topic:

amounts of added sugar, saturated fat and sodium if 4 different meals

amounts of added sugar, saturated fat and sodium if 4 different meals

amounts of added sugar, saturated fat and sodium if 4 different meals

amounts of added sugar, saturated fat and sodium if 4 different meals

amounts of added sugar, saturated fat and sodium if 4 different meals

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The chrats below show the main reasons for study among students of different age groups and the amount of support they received from employers

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