Pie Chart

Band 5+: The table below gives information on the proportion of carbohydrates, protein and fat in three different diet.

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Image for topic: The table below gives information on the proportion of carbohydrates, protein and fat in three different diet.

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The image displays three pie charts on the proportion of carbohydrates, protein, and fat in different diets. The 'Average diet' consists of 40% carbohydrates, 40% protein, and 20% fat. The 'Healthy diet' is composed of 50% carbohydrates, 30% protein, and 20% fat. The 'Healthy diet for sport' contains 60% carbohydrates, 25% protein, and 15% fat.

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

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The tables provides key information about percentages of three necessary elements in the human body in three diets. The units are measured in percentage.

Overall, it is clear from the graph that the amout of the fat is the lowest in all this diets. In addition the portions of Carbohydrates in the healthy diet of sport and the healthy diet are the major, whereas Proteins are under than Carbohydrates in this tow categories of diets.

According to what is show, in the Carbohydrates and proteins are similar only in the average diet with 40 per cent in each others. Moreover, the fat in the average and the healthy diet are similar with 20 per cent.

In the terms of the healthy diet for sport the carbohydrates take the largest share. Therefore, the protein decrease from the average diet to the healthy diet to the healthy diet for sport with 40% , 30% , 25%, respectively.

Word Count: 155

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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:

healthy: 6

carbohydrates: 4

sport: 3

average: 3

Try using synonyms for the above words

Task Response

The report addresses the task, but it contains some inaccuracies and lacks detail. The organization is present but could be improved with clearer paragraphing and topic sentences. To improve, focus on providing more specific data comparisons and ensuring accuracy in the reported values. Also, use a wider range of vocabulary to describe the data.

Coherence & Cohesion

The report has some issues with coherence and cohesion. The organization of information could be improved for better flow. Consider grouping similar information together and using clearer transitions between sentences and paragraphs. For example, you could dedicate a paragraph to each diet type, comparing the proportions of carbohydrates, protein, and fat within that diet before moving on to the next.

Lexical Resource

The vocabulary used is somewhat limited and could be more precise. For instance, instead of 'the amout of the fat is the lowest,' you could say 'the proportion of fat is the lowest.' Try to incorporate a wider range of vocabulary related to proportions and dietary components. Also, be careful with word choice; 'tow categories of diets' should be 'two categories of diets.'

Grammatical Range & Accuracy

There are several grammatical errors that affect the clarity of the report. Errors include subject-verb agreement ('tables provides' should be 'table provides'), incorrect preposition use ('in the graph' should be 'from the graph'), and awkward phrasing ('according to what is show' should be 'according to what is shown'). Pay close attention to sentence structure and proofread carefully to avoid these errors. Also, ensure correct use of articles (the, a, an).

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