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Band 9: The charts below show the avarage 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.

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Image for topic: The charts below show the avarage 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.

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The image displays pie charts depicting average nutrient percentages in US meals; Sodium: Breakfast 14%, Lunch 29%, Dinner 43%, Snacks 14%; Saturated fat: Breakfast 16%, Lunch 26%, Dinner 37%, Snacks 21%; Added sugar: Breakfast 16%, Lunch 19%, Dinner 23%, Snacks 42%.

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The given chart illustrates the average proportion in ordinary meals of three categories of nutrients, if these unhealthy products are consumed in large quantities.

Overall, it is clear that dinner contained the highest proportion of sodium and saturated fat, whereas snacks were the main source of added sugar. Breakfast generally accounts for the smallest shares of all three nutrients.

In terms of sodium consumption, dinner went up the largest percentage at 43%, followed by lunch at 29%. Breakfast and snacks both contribute the same amount, at 14% each. A similar pattern can be seen for saturated fat, with dinner accounting for 37%, compared with 26% for lunch and 21% for breakfast. Snacks have the lowest proportion of saturated fat at 16%.

By contrast, added sugar is mainly consumed through snacks, which represent 42% of the total. Dinner accounts for 23%, while lunch and breakfast make up 19% and 16% respectively.

Word Count: 150

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Overall Band Score

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Vocabulary Complexity:
B2 - Upper Intermediate
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Grammar Mistakes: N/A

Vocabulary Repetition:

dinner: 4

snacks: 4

breakfast: 4

proportion: 3

saturated: 3

lunch: 3

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Task Response

The report effectively summarizes the information presented in the pie charts, highlighting the main features and making relevant comparisons. The organization is clear, with a concise overview followed by detailed descriptions of each nutrient. The language is accurate and appropriate for the task. There are no omissions or lapses.

Coherence & Cohesion

The report is well-organized and easy to follow. The information is presented logically, with a clear overall structure and effective use of paragraphing. Transitions between sentences and paragraphs are smooth, contributing to the overall coherence of the report.

Lexical Resource

The report demonstrates a wide range of vocabulary used accurately and appropriately. There is a natural and sophisticated control of lexical features, enhancing the clarity and precision of the descriptions and comparisons.

Grammatical Range & Accuracy

The report exhibits a wide range of grammatical structures used with full flexibility and control. Grammar and punctuation are accurate and appropriate throughout, contributing to the overall clarity and effectiveness of the report.

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The charts below show the avarage 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.

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Band 9

The charts below show the avarage 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.

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Band 9: The charts below show the avarage 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.

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Overall Band Score

Task Response

Coherence & Cohesion

Lexical Resource

Grammatical Range & Accuracy

Answers On The Same Topic:

The charts below show the avarage 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.

The charts below show the avarage 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.

The charts below show the avarage 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.

The charts below show the avarage 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.

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