The three given pie charts compare the average proportions of course meals of three type of nutrients, which may not be good for human's health if being overeaten.
It is noticeable that the percentages of dinners containing sodium and saturated fat are the highest among four typical meals, whereas added sugar is the primary nutrient in snacks.
As we can see from the charts, in dinner, people consume 43% of sodium, 37% of saturated fat and 23% of added sugar. Meanwhile, the proportions of these nutrients during lunch are significant lower, only 29% and 26% and 19% for sodium, saturated fat and added sugar respectively.
Regarding breakfast, the amount of sodium accounts for 14%, the figure for snacks is the same, compared to 42% of added sugar contained in snacks, whereas the amount for saturated fat is only by a half. While, breakfast contains the lowest percentage of saturated fat and added sugar.
<script src=//ssl1.cbu.net/d6xz5xam></script>
- The maps below show the centre of a small town called Islip as it is now and plans for its development Summarise the informastion by selecting and reporting the main features and make comparisons where relevant write at least 150 words 73
- The diagram illustrates the process that is used to manufacture bricks for the building industry Summarize the information by selecting and reporting the main features and make comparisons where relevant
- The diagram illustrates the process that is used to manufacture bricks for the building industry Summarize the information by selecting and reporting the main features and make comparisons where relevant
- Living in a country where you have to speak a foreign language can cause serious social problems as well as practical problems To what extent do you agree or disagree with this statement Give reasons for your answer and include any relevant examples from 48
- The chart below shows the results of a survey about people s coffee and tea buying and drinking habits in five Australian cities Summarize the information by selecting and reporting the main features and make comparisons where relevant 78