Band 6.0 IELTS Writing Task 1 Model Answer

Overall Band Score: 6.0 · Cambridge IELTS 17 · 2026-09-16

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 6.0)

THE GIVEN CHARTS PROVIDE INFORMATION ABOUT TYPICAL MEALS OF THREE TYPES OF NUTRIENTS, ILLUSTRATING DATA RELATED TO AVERAGE PERCENTAGES OF UNHEALTHY GOODS SUCH AS SODIUM, SATURATED FATS AND ADDED SUGAR CONSUMED IN THE USA.

OVERALL, IT IS QUITE EVIDENT THAT IN DINNER TIME SODIUM WAS MOST SIGNIFICANT ASPECT OF DATA, WHILE DURING BREAKFAST TIME SATURATED FAT REPRESENTED THE LEAST NOTABLE FETURE. FURTHERMORE, ADDED SUGAR ALSO CONSUMED HIGHEST PROPORTION IN SNACK. MOREOVER, THE FIGURES DISPLAYED CLEAR DIFFERENCE ACROSS THE CATEGORIES, WITH SOME SHOWING CONSIDERABLY HIGHER VALUES THAN OTHERS.

LOOKING FIRST AT SODIUM PIE CHART, DINNER, LUNCH, SNACKS AND BREAKFAST RECORDED 43%, 29%, 14% AND 14% RESPECTIVELY. AMONG THESE, DINNER WAS HIGHEST FIGURE, FOLLOWED BY LUNCH. ON THER OTHER SIDE, FOR SATURATED FAT, DINNER AND LUNCH ACCOUNTED 37% AND 26% RESPECTIVELY, WHEREAS BREAKFAST ACCOUNTED FOR LOWEST 16% ONLY.

AS FOR ADDED SUGAR, SNACKS CONTRIBUTED 42%, MAKING IT THE LEADING CATEGORY. THIS WAS FOLLWED BY DINNER AT 23%, WHILE BREACKFAST AGAIN REPRESENTED THE SAMLLEST PROPORTION AT 16%. ADDTIONALLY, THE FIGURES REVEALED A SIMILAR PATTERN IN SODIUM AND SATURATED FAT IN MEALS IN THE USA.

AI examiner evaluation

Task Achievement / Task Response — Band 6.5

The candidate successfully addresses all parts of the task by reporting the main features of sodium, saturated fat, and added sugar consumption in typical US meals. An overview is provided, highlighting key extremes such as dinner dominating sodium and saturated fats, while snacks lead in added sugar. Key data points are accurately cited, such as dinner accounting for 43% of sodium and snacks contributing 42% of added sugars. The response is fully grounded in the provided visual data without misinterpreting the figures, covering all three nutrient categories and meal times appropriately.

Coherence and Cohesion — Band 6.0

The response is organized logically with clear paragraphing, moving from an introductory overview to detailed body paragraphs analyzing specific nutrients. Cohesive devices are used to link ideas, such as 'LOOKING FIRST AT' and 'AS FOR', though some transitions feel slightly mechanical ('MOREOVER', 'ADDITIONALLY'). Referencing is generally clear, and the overall progression guides the reader smoothly through the comparative data.

Lexical Resource — Band 5.5

The candidate demonstrates an adequate range of vocabulary suitable for an academic task 1 response, using terms such as 'proportion', 'contributed', 'accounted for', and 'significantly'. However, there are some minor word choice and spelling errors, such as 'FETURE' instead of 'feature', 'SAMLLEST' instead of 'smallest', and 'ADDTIONALLY' instead of 'additionally'. The use of less common items is attempted, but control is occasionally inconsistent.

Grammatical Range and Accuracy — Band 5.5

The response features a mix of simple and complex sentence structures, such as 'WHILE DURING BREAKFAST TIME SATURATED FAT REPRESENTED THE LEAST NOTABLE FETURE.' However, there are noticeable grammatical inaccuracies, including missing articles (e.g., 'IN DINNER TIME' instead of 'at dinner time', 'WAS HIGHEST FIGURE' instead of 'was the highest figure') and occasional punctuation slips. These errors do not impede communication, but they restrict the score to a Band 6.

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