The process flow diagram reveals eight meticulous steps involved in the production of instant noodles commercially, through stages of transportation, processing and finishing.

Overall, it is evident that the process of making instant noodles in a factory starts by mixing ingredients and shaping them through special machines and finally packaging and labeling the product into sealed packs.

To begin with, raw material of flour is shifted from storage silos to processing plant via commercial trucks. In a mixer, flour is mixed with water and oil to make dough which is converted into sheets with the help of rollers and later reshaped into dough strips. In the following step, noodle discs undergo heat treatment after addition of cooking oil. The last segment of the process includes adding vegetables and spices mix to the cups along with the dry noodles. The ready packs are then labelled appropriately and sealed to dispatch the final product for sale.

2. The charts below show the average percentages in typical meals of three types of nutrients, all of which may be unhealthy if eaten too much.


Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

The three pie charts indicate the consumption of three main ingredients in standards meals of Americans under the category of sodium, fat and sugars. The unit of measurement is calibrated in percentage.

Overall, it is readily apparent that sodium and fats were consumed the most in dinner servings whereas sugar was opted for the highest in appetizers. Lunch meals had highest usage of salt and breakfast was rich in fat and sugars in equal proportions.

Dinner servings had similar levels of sodium and fat at 43% and 37% respectively followed by Lunch meals with salt and fat portions at 29% and 26% each. In the breakfast category, intake of fats and sweet foods were same at 16% followed by salt rich foods at 14%. Analyzing the appetizers share, it is seen that consumption of sugars at 42% is more than both sodium and fats combined at 35% with a difference of 7%. Reflecting the greatest disparity, fats intake was half, while sodium intake was one-third of the of the sugar consumption in case of snacks in breakfast.

3. The tables show how many international students studies in Canada and the United States by country of origin. (CANADA)


The tables highlight the number of Canadian, Chinese, Indian and American students along with the variation in their numbers between 2002 and 2003. The countries of education are Canada and the United States.

Overall, it is evident that Chinese students were among the highest in terms of number of students in Canada in both the years whereas Indian students occupied most seats in the educational institutions of the USA.

The total number of students from China, India and USA were close to 10 times more in USA but the growth was substantially higher in Canada. In Canada, Chinese students numbers were highest in 2002 and 2003 at 5400 students and 7850 students respectively, registering a growth of 45%. The lowest number of students in Canada hailed from India but at the same time Indian students grew by strong margin of 35%. In USA, the growth of all three nationalities was under 10% with an exception of Indian students witnessing negative growth, from 200,000 students in 2022 to 182,000 students in 2003.