Band 8.0 IELTS Writing Task 1 Model Answer

Overall Band Score: 8.0 · Cambridge IELTS 17 · 2026-07-29

IELTS Writing Task 1 question

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.

Average percentages of sodium, saturated fats and added sugars in typical meals consumed in the USA

Student answer (Band 8.0)

The typical amounts in percentages of three kinds of nutrients, which can negatively affect one's health if consumed in excess, are illustrated in the pie chart below.

Overall, the illustrations representing the ratios of sodium, saturated fat, and added sugar in all daily meals tend to differ greatly in terms of snack and dinner distributions. These statistics remain relatively the same for all nutrients when it comes to breakfast. However, small fluctuations occur in lunch nutrient counts.

The greatest individual amount of sodium among all meals comes from dinner, at 43% covering nearly half of the chart. The same remains true for saturated fat percentages, covering roughly 37%. On the other hand, snacks compose the largest individual number of added sugars in comparison to the other meals, making up 42% of the daily amount.

Breakfast remains steady among all three nutrients, making up 14% to 16% of all nutrients in a day. Lunch, however, begins to change in larger increments compared to breakfast, going from 19% in added sugar to 26% in saturated fat, and its highest composition being sodium at a significant 29%.

AI examiner evaluation

Task Achievement / Task Response — Band 8.0

You have successfully identified the main features of the charts and provided relevant comparisons. You covered all three nutrients and all four meal categories. The overview is clear and sets the stage for the body paragraphs. To reach a higher band, ensure that all data points are accurately described; for instance, you mentioned dinner sodium at 43% and saturated fat at 37%, which aligns well with the data. Your summary is well-structured, and you have avoided listing every single figure, focusing instead on the most significant trends and differences, which is exactly what is required for a high score in Task 1.

Coherence and Cohesion — Band 8.5

The response is logically organized with a clear introduction, overview, and body paragraphs. You use cohesive devices effectively, such as 'On the other hand,' 'However,' and 'In comparison to,' to link ideas and guide the reader through the data. Paragraphing is used appropriately to separate the overview from the detailed analysis. The progression of ideas is smooth, moving from general trends to specific meal comparisons. The flow is natural, and the use of referencing is clear throughout the text, making the information easy to follow.

Lexical Resource — Band 7.5

You demonstrate a sufficient range of vocabulary to convey the information precisely. Phrases like 'small fluctuations,' 'significant,' and 'in larger increments' show a good command of descriptive language. While the vocabulary is accurate and appropriate for the task, it remains somewhat standard. To achieve a higher band, you could incorporate more sophisticated collocations or varied synonyms for 'amounts' and 'percentages' to demonstrate a wider lexical range. Overall, the vocabulary is error-free and effectively communicates the data without any confusion.

Grammatical Range and Accuracy — Band 8.0

Your writing displays a good mix of simple and complex sentence structures. The grammar is generally accurate, with very few errors. You handle comparative structures well, such as 'the greatest individual amount... comes from dinner' and 'making up 42% of the daily amount.' Punctuation is used correctly to support the clarity of your sentences. The control over complex structures is consistent, and there are no errors that impede communication. To reach the highest bands, ensure even more variety in sentence construction, such as using more passive voice or participial phrases.

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