Academic Training Writing pdf

The pie charts show the main reasons for migration to and from the UK in 2007
 
 
 
 
The pie charts illustrate the primary reasons that people came to and left the UK in 2007. 
At first glance it is clear that the main factor influencing this decision was employment.
Having a definite job accounted for 30 per cent of immigration to the UK, and this 
figure was very similar for emigration, at 29%. A large number of people, 22%, also 
emigrated because they were looking for a job, though the proportion of people 
entering the UK for this purpose was noticeably lower at less than a fifth.
Another major factor influencing a move to the UK was for formal study, with over a 
quarter of people immigrating for this reason. However, interestingly, only a small 
minority, 4%, left for this.
The proportions of those moving to join a family member were quite similar for 
immigration and emigration, at 15% and 13% respectively. Although a significant number 
of people (32%) gave ‘other’ reasons or did not give a reason why they emigrated, this 
accounted for only 17% with regards to immigration.
173 words
 

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Sample Answer 86
 
IELTS 
JOURNAL
 
86
 
 
The line graph illustrates the amount of spreads consumed from 1981 to 2007, in grams
 
 
 
The graph shows the quantity of margarine, low fat spreads and butter consumed 
between 1981 and 2007. The quantities are measured in grams. Over the period 1981 
to 2007 as a whole, there was a significant decrease in the consumption of butter and 
margarine and a marked increase in the consumption of low fat-fat spreads.
Butter was the most popular fat at the beginning of the period, and consumption 
reached a peak of about 160 grams per person per week in about 1986. After this, 
there was a sharp decline.
The consumption of margarine began lower than that for butter at 90 grams. 
Following this, in 1991, it exceeded that of butter for the first time, but after 1996 
there was a steady downward trend in the amount consumed, which seemed set to 
continue.
Low–fat spreads were introduced in 1996, and they saw a significant rise in their 
consumption from that time, so that by about 2001 they were more popular than 
either butter or margarine.