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Band 5+: The charts below show the average amounts of three types of nutrients in typical meals, all of which can be unhealthy if consumed 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 average amounts of three types of nutrients in typical meals, all of which can be unhealthy if consumed too much. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

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The image depicts three pie charts detailing average consumption distributions of sodium, saturated fat, and added sugar in typical UK meals, categorized by breakfast, lunch, dinner, and snacks. For sodium, breakfast accounts for 13%, lunch 30%, dinner 44%, and snacks 13%. For saturated fat, breakfast makes up 18%, lunch 26%, dinner 34%, and snacks 22%. For added sugar, breakfast constitutes 20%, lunch 24%, dinner 16%, and snacks 40%.

Given the complexity of the image, the above description may not be entirely accurate.

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The three chart illustrates the proportion of nurients (Sodium, Staurated fat, and added sugar) in a diet in the UK, However, it could be unhealthy if all of them were eaten too much.

Overall, sodium and saturated fat are accoutned for higher consumption in dinner meal, while added sugar were mostly devoured in snacks. There were less percentage of nurients eaten in breakfast, whereas mostly they were swalloed in dinner.

Moreover, sodium is added least in breakfast and snacks which is about 13%, while it accounted 30% in lunch and highest proportion in dinner which is about 44%. Futhermore, the consumption of saturated fat is 18% in breakfast, 26% in lunch that is less than sodium. While 34% in dinner and about 22% in snacks.

Lastly, Added sugar is less eaten in breafast which is almost 16%, whereas 20% and 24% has been accounted for lunch and dinner respectively. Meanwhile, 40% were devoured in snacks which is highest percentage among all meals.

Word Count: 162

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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:

added: 4

dinner: 4

which: 4

eaten: 3

sodium: 3

while: 3

snacks: 3

breakfast: 3

about: 3

lunch: 3

Try using synonyms for the above words

Task Response

The report addresses the main requirements of the task by identifying the key trends, such as dinner being the primary source of sodium and saturated fat, and snacks being the main source of added sugar. However, there are some inaccuracies in data reporting (for example, stating breakfast sugar is 16% when the description says 20%) and some inconsistencies in the overview. To improve, ensure that all data points accurately reflect the provided information and aim for more precise comparisons between the categories. Additionally, work on grammatical accuracy and spelling to ensure the flow of information is professional and clear.

Coherence & Cohesion

The report follows a logical structure by attempting to group information by nutrient type. However, the progression is hindered by frequent errors in sentence structure and punctuation. For example, the use of 'However' after a comma in the introduction creates a comma splice, and several sentences are fragmented or lack proper connective flow. To improve, focus on using a wider variety of cohesive devices (e.g., 'In terms of...', 'Regarding...', 'By contrast...') and ensure that each sentence is a complete thought. Avoid starting sentences with 'While' if they are not attached to a main clause.

Lexical Resource

There is an attempt to use varied vocabulary to describe consumption (e.g., 'devoured', 'swallowed', 'accounted for'), but many of these choices are inappropriate or unnatural in an academic context. Words like 'devoured' and 'swallowed' are too informal and emotive for a data report. Additionally, there are several spelling errors (e.g., 'nurients', 'Staurated', 'accoutned', 'breafast', 'Futhermore') that detract from the professionalism of the report. Aim for more precise, academic terms such as 'consumed', 'intake', 'represented', or 'constituted'.

Grammatical Range & Accuracy

The report struggles with grammatical accuracy, particularly regarding subject-verb agreement (e.g., 'The three chart illustrates', 'added sugar were') and tense consistency. There are also issues with article usage and prepositional accuracy. The sentence structures are often repetitive or grammatically incomplete. To improve, practice using complex sentence structures (such as relative clauses) more accurately and ensure that singular/plural nouns match their corresponding verbs. Pay close attention to the distinction between 'is/are' and 'was/were' when describing data.

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Band 5+: The charts below show the average amounts of three types of nutrients in typical meals, all of which can be unhealthy if consumed too much. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

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Generate A Band-9 Sample Answer?

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Task Response

Coherence & Cohesion

Lexical Resource

Grammatical Range & Accuracy

Answers On The Same Topic:

The charts below show the average amounts of three types of nutrients in typical meals, all of which can be unhealthy if consumed too much. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

The charts below show the average amounts of three types of nutrients in typical meals, all of which can be unhealthy if consumed too much. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

The charts below show the average amounts of three types of nutrients in typical meals, all of which can be unhealthy if consumed too much. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

The charts below show the average amounts of three types of nutrients in typical meals, all of which can be unhealthy if consumed too much. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

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