The three pie charts illustrate the overall proportions of nutrients: sodium, saturated fats and added sugars, in normal repasts of an U.S. citizen.
In general, the later people in the U.S. have meals, the higher the presence of all three compounds are. In addition, the U.S.’ dinners majorly constitute sodium and saturated fat, which is the case to added sugar for snacks.
Concerning breakfast and lunch, the discrepancy in each’s nutritional rates was different across three components. Specifically, American lunch often possesses high sodium and saturated fat, ranking second at 29% and 26%, respectively, whereas its sugar additives only make up a portion of nearly one-fifth compared to other meals during the day. Breakfast, on the other hand, proves the healthiest repast over the day, with the percentages of all three compounds stabilizing at around 15%.
Regarding other remaining kinds of meals, their nutritional shares dominate the totals of every mentioned nutrient daily. In particular, people enjoy sodium and saturated fat in their dinners the most in the U.S, with 43% and 37% in order, as opposed to snacks, taking up only between 14% and 21%. Added sugar, however, is mostly favoured in snacks, at 42%, instead of dinner, at 23%.