T 4
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The graph shows the consumption of various meats per person per week in a European country from 1979 to 2004. Beef and lamb consumption dramatically declined, with beef consumption peaking in 1983 at 150 grams per person before falling to 100 grams by 2004. Lamb consumption declined from 150 grams to 60 grams per person over the same period. Meanwhile, chicken consumption increased overall, rising from 250 grams per person in 1980 to a high of 260 grams in 2001. Fish consumption slightly decreased from 60 grams to 40 grams per person per week.
T 4
- 1. The graph below shows the consumption of fish and some different kinds of meat in a European country between 1979 and 2004. Presented for consideration is a line graph detailing figures for the quantities of chicken, beef, lamb and fish consumed in European country over a period of 25 years. Despite a dramatically decline in beef and lamb consumption, the amount of chicken used per person per week experienced overall gains. In terms of beef consumption, a trend of substantial losses was plainly discernible. The statistics of beef use reached a peak in 1983, began flat for the initial part of the period until 1987 and then fell off until 2004, ending up at 100 grams per person per week, a loss of 50 percentage points. Similar developments took place in lamb consumption, where the amount of statistics stood at 150 grams per person per week in 1979 before tailing off to 60 grams per person twenty years hence. The most noteworthy changes transpired in lamb due to the face that lamb consumption there was down markedly through the period, plunging to the 110 grams per person mark after having begun at 150 grams per person. As far as fish and chicken meat is concerned, there was a mixed pattern, despite an impressively gain in consumption attributable to chicken. Chicken use statistics in 1980 ticked up and growth up through the period, finishing up at 260 grams per person in 2001, where they fell back to 250 grams per person prior. Rather different events occurred in fish, in which consumption stood at 60 grams per person per week prior to coming down slightly to 40 grams per person when the period wrapped up. It was in beef that the situation took shape differently in light of the fact that consumption hovered around the 10 grams, stagnating at that same level with chickens statistics in 1988. Three of the four different kinds of fish and meat surveyed through the period demonstrated similar patterns, with fish serving as a notable exception.