The graph below shows trends in US meat and poultry consumption. Summarise the information by selecting

The graph below shows trends in US meat and poultry consumption. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Write at least 150 words hay nhất giúp bạn có thêm tài liệu tham khảo để viết bài luận bằng Tiếng Anh hay hơn.

Đề bài: The graph below shows trends in US meat and poultry consumption. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Write at least 150 words.

The graph below shows trends in US meat and poultry consumption. Summarise the information by selecting - mẫu 1

The line graph shows changes in the per capita consumption of beef, pork, broilers and turkey in the United States between 1955 and 2012.

It is noticeable that beef was by far the most popular of the four types of meat for the majority of the 57-year period. However, a considerable rise can be seen in the consumption of broilers, with figures eventually surpassing those for beef.

Between 1955 and 1976, US beef consumption rose from around 60 to a peak of 90 pounds per person per year. During the same period, consumption of broilers also rose, to nearly 30 pounds per person, while the figures for pork fluctuated between 50 and 40 pounds per person. Turkey was by far the least popular meat, with figures below 10 pounds per capita each year.

By 2012, the amount of beef consumed by the average American had plummeted to around 50 pounds, but the consumption of broilers had doubled since the 1970s, to approximately 55 pounds per capita. By contrast, there were no significant changes in the trends for pork and turkey consumption over the period as a whole.

The graph below shows trends in US meat and poultry consumption. Summarise the information by selecting - mẫu 2

The provided illustration presents data on meat and poultry consumption in the USA from 1955 to 2007 and also forecasts the data for the year 2012.

The consumption is provided in per capita, boneless by species. The Y axis presents the consumption amount in pound while the X axis presents the years. Overall, the consumption of four types of meats namely beef, pork, broilers and turkey showed many fluctuations over the years and finally in 2007 the popularity of broiler meat increased.

As is observed from the line graph, beef consumption was highest in the USA initially in 1955 amounting to just below 60 pounds per capita. In this year the second most popular meat type was pork with an average 50-pound consumption. No data for broiler and turkey consumption in the US was given till the year 1960. In this year, the consumptions of broiler and turkey were about 15 and 5 pounds compared to the consumption of 60 pounds and 50 pounds respectively for beef and pork.

After 1960, the consumption of broiler kept on increasing while turkey consumption remained stable till 1982 with about 8 pounds. During this time the consumption of beef and pork showed some fluctuation, and the highest beef consumption reached 90 pounds in 1977. This was the highest consumption rate per capita for any meat type in the USA.

The trend of increased consumption could be observed for the broiler type while turkey and pork consumption remained almost stable throughout the years. On the contrary, beef consumption got decreased. In 2007, the beef and broiler consumption became almost same while pork and turkey consumption reached to about 45 pounds and 11 pounds. The USDA forecast shows that the consumption of boiler would become highest among the given poultry and meat types at around the year 2012 reaching at about 48 pounds when beef consumption would be in second position with almost same consumption amount. At that time pork and turkey consumption would be about 42 pounds and 11 pounds per capita respectively.

The graph below shows trends in US meat and poultry consumption. Summarise the information by selecting - mẫu 3

The line graph demonstrates the trends in meat and poultry consumption in America. Overall, beef had the highest consumption in America, while turkey had the lowest.

In 1995, the consumption of beef was about 59 pounds, while the quantity of pork was around 50 pounds. No data for broiler and turkey consumption in the U.S. was given until the year 1960. In that year, the consumption of broilers and turkey was around 18 and 5 pounds, respectively. After 1960, the consumption of broilers continued to increase, while the figure for turkey remained stable at about 8 pounds until 1982.

During this time, the consumption of beef and pork saw significant fluctuations, with the highest beef consumption reaching nearly 90 pounds in 1977. In 1982, the consumption of beef and pork was about 70 and 50 pounds, respectively, while the consumption of broilers was around 30 pounds.

Between 1982 and 2012, the consumption of beef experienced a slight decrease. By contrast, the consumption of broilers saw a significant increase. The consumption of turkey remained stable at around 14 pounds. In 2012, the consumption of beef and broilers was about 50 and 55 pounds, respectively, while the amount of pork was nearly 43 pounds.

The graph below shows trends in US meat and poultry consumption. Summarise the information by selecting - mẫu 4

The line graph illustrates information about the consumption of various types of meat, including beef, pork, broilers, and turkey, in the US from 1955 to 2012. The data is measured in pounds.

Overall, it can be seen that the consumption of broilers increased continuously, while the consumption of beef, pork, and turkey remained relatively stable throughout the period.

At first glance, in 1995, beef and pork were consumed by the US population at around 50 pounds and 60 pounds, respectively, while other types of meat were not yet popular. The consumption of pork fluctuated between 35 and 55 pounds throughout the period and stood at about 42 pounds in 2012. The consumption of beef initially reached a high of 90 pounds before dropping drastically and settling at 50 pounds by the end of 2012.

Moreover, broiler consumption began in 1961 at nearly 5 pounds and increased remarkably to 60 pounds in 2007 before experiencing a sudden reduction and settling at 50 pounds. Meanwhile, turkey consumption started at 5 pounds and increased slightly over the given time period, ending at around 22 pounds in 2012.

The graph below shows trends in US meat and poultry consumption. Summarise the information by selecting - mẫu 5

The line graph displays meat and poultry consumption in the USA from 1955 to 2007, with a forecast for 2012. Beef, pork, broilers, and turkey are the four meat types analyzed, and their consumption shows significant fluctuations over the years. By 2007, broiler meat had become the most popular meat type.

The line graph indicates that beef consumption in the USA was the highest in 1955, with just below 60 pounds. Pork was the second most popular meat type that year, with an average consumption of 50 pounds. No data was given for broiler and turkey consumption in the US until 1960. In that year, broiler and turkey consumption were about 15 and 5 pounds, respectively, compared to 60 pounds and 50 pounds for beef and pork. Broiler consumption kept increasing after 1960, while turkey consumption remained stable until 1982 at around 8 pounds. During this period, beef and pork consumption fluctuated, with the highest beef consumption of 90 pounds in 1977.

The trend of increased consumption was observed for broilers, while turkey and pork consumption remained relatively stable over the years. In contrast, beef consumption declined. By 2007, beef and broiler consumption were nearly equal, while pork and turkey consumption were approximately 45 and 11 pounds, respectively. The forecast projected that by 2012, broiler consumption would be the highest among the meat types analyzed, at around 48 pounds, with beef consumption in second place at a similar level. Pork and turkey consumption were expected to be around 42 and 11 pounds respectively, at that time.

The graph below shows trends in US meat and poultry consumption. Summarise the information by selecting - mẫu 6

The graph depicts per capita meat consumption of beef, pork, broilers, and turkey in the United States from 1955 to 2012.

It is evident that for the majority of the 57-year duration, beef was the most favored type of meat. Nevertheless, a significant increase in broiler consumption is noticeable, with the figures ultimately surpassing those for beef.

From 1955 to 1976, beef intake in the US escalated from about 60 to a peak of 90 pounds per person per year. During the same time frame, broiler consumption also rose to almost 30 pounds per person, while pork statistics fluctuated between 50 and 40 pounds per capita. Turkey was by far the least consumed meat, with figures below 10 pounds per person annually.

By 2012, the average American consumed around 50 pounds of beef, a significant drop from earlier years. However, broiler consumption had doubled since the 1970s to roughly 55 pounds per capita. In contrast, there were no notable changes in the pork and turkey consumption trends throughout the entire duration.

The graph below shows trends in US meat and poultry consumption. Summarise the information by selecting - mẫu 7

From 1955 to 2007, the consumption of beef, pork, broilers, and turkey in the USA was recorded on a line graph. Broiler meat surpassed other meat types in popularity by 2007, with projections for 2012 showing it to remain on top. Beef consumption was highest in 1955, at 60 pounds per person, followed by pork at 50 pounds. Broiler and turkey consumption data were not available until 1960, with broiler consumption increasing steadily and turkey remaining stable at around 8 pounds until 1982. While beef and pork consumption fluctuated over time, broiler consumption steadily increased. By 2007, broiler and beef consumption were nearly equal, while pork and turkey consumption were approximately 45 and 11 pounds respectively. Projections for 2012 indicate that broiler consumption will continue to be the most popular meat type, with beef in second place, and pork and turkey remaining relatively stable.

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