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Band 7+: The charts below show the average percentages in typical meals of three nutrients.All of which may be unhealthy if eaten too much

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The image displays three pie charts depicting average percentages of nutrient intake across different meals. Sodium: Breakfast 14%, Lunch 29%, Dinner 43%, Snacks 14%. Saturated Fat: Breakfast 21%, Lunch 26%, Dinner 37%, Snacks 16%. Added Sugar: Breakfast 16%, Lunch 19%, Dinner 23%, Snacks 42%.

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The charts below illustrate the average percentages of three types of unhealthy nutrients contained in typical meals.

Overall, the aforementioned harmful nutrients are mostly eaten at dinner time, while people prefer not to consume them so much at breakfast or lunchtime.

Sodium is mostly eaten at dinners with 43 percent of usage and 29 percent at lunch, while both breakfast and snacks have only 14 percent each. In comparison, saturated fat has a moderate proportion in both meals with 37 percent at dinner and 26 percent at lunch. Both snacks and breakfast have 37 percent together, which is equal to the proportion for dinner.

Added sugar is mostly consumed in snacks with 42 percent, whereas it is used twice less at dinner with 23 percent. Only 19 percent of meals contain added sugar at lunch, and breakfast has the lowest amount among four meals, accounting for 16 percent.

Word Count: 148

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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:

percent: 10

breakfast: 4

mostly: 3

dinner: 3

lunch: 3

snacks: 3

meals: 3

Try using synonyms for the above words

Task Response

The report covers the main requirements of the task, providing an overview and describing the key data for each nutrient. However, there are some inaccuracies and omissions. For example, the statement 'Both snacks and breakfast have 37 percent together' is unclear and not directly supported by the data. Additionally, the overview could be more precise, noting that sodium and saturated fat are highest at dinner, while added sugar is highest at snacks. To improve, ensure all data points are accurately reported and avoid vague or ambiguous phrasing. Also, consider using more precise language to describe comparisons and trends. The report falls short of the required 150 words.

Coherence & Cohesion

The report is logically organized and easy to follow, with a clear overall statement and a structured comparison of the three nutrients. However, the paragraphing could be improved: the second paragraph combines sodium and saturated fat, which is acceptable, but the transition between them could be smoother. Additionally, the final sentence about breakfast in the last paragraph is slightly abrupt. Consider using more cohesive devices to link ideas within and between paragraphs, such as 'in contrast', 'similarly', or 'while'.

Lexical Resource

The vocabulary used is appropriate and generally accurate, with some good attempts at variation (e.g., 'consumed', 'accounting for', 'moderate proportion'). However, there are some repetitive phrases (e.g., 'mostly eaten', 'percent') and a few imprecise expressions (e.g., 'used twice less' should be 'half as much'). To improve, use a wider range of synonyms and more precise language, such as 'accounted for', 'constituted', 'represented', and 'approximately'.

Grammatical Range & Accuracy

The report demonstrates a good range of grammatical structures, including comparative forms and relative clauses. However, there are a few errors and awkward phrasings that affect clarity, such as 'used twice less' (should be 'half as much' or 'approximately half'), and 'Both snacks and breakfast have 37 percent together' (which is unclear and inaccurate). Additionally, the sentence 'Only 19 percent of meals contain added sugar at lunch' is slightly ambiguous. Proofreading for such issues and ensuring subject-verb agreement and clarity would enhance accuracy.

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