The pie charts illustrate the standard proportion of three kinds of nutrients, which are hazardous if overconsumed in disparate mealtimes. Overall, sodium and saturated fat are mostly consumed during dinner, with the former exhibiting more substantial percentage. Sugar mostly is mainly received from snacks, while the reverse is true for breakfast. The time period when all unhealthy additives were less consumed was in breakfast.
Regarding the sodium and saturated fat, the distribution follows a similar pattern. Dinner made up the largest proportion of the sodium intake (43%) compared to lunch, which ranked second with 29%. Breakfast and dinner were both periods when sodium consumption was the least (14%). Saturated fat also was primarily eaten over the dinner, which accounted for staggering 37%. Only a minority of fat comes from breakfast (16%).
In terms of the added sugar, the vast majority (42%) of this nutrient is consumed during snacks. A percentage of 23% of added sugar intake was reflected in the dinner meal. The rest of the shares were recorded during lunch and breakfast, the figures which comprised 19% and 16% respectively.