Band 4.5 IELTS Writing Task 1 Model Answer
Overall Band Score: 4.5 · Cambridge IELTS 17 · 2026-09-18
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 4.5)
The given charts illustrates the different nutritiants avelable in traditional meals of USA. The data is in the form of percentage.
By having a coursoury glance, it is vived that there is three type if fats are given in these charts that are sodium. saturated fats and added sugars.
Moreover, if we talk about sodium which is known as salt. then we will see that 14% sodium is consumed in the beverages and same in the braekfast. therefore, 29% salt is consumed in lunch. Then 43% sodium is consumed in the dinner and that is the largest portion of the chart.
Secondly, saturated fats are consumed in same quantity. there is just a little difference from sodium except snacks has the largest difference of 7%.
In the last,there is a huge difference in consuption of added sugar. In the term of snacks and that is 42%. Therefore, In dinner usage is 23%. So that is less 14% than saturated fats and 20% then sodium. So addd sugar is less used in traditional foods in usa
AI examiner evaluation
| Criterion | Band |
|---|---|
| Task Achievement / Task Response | 4.5 |
| Coherence and Cohesion | 4.5 |
| Lexical Resource | 4.0 |
| Grammatical Range and Accuracy | 4.0 |
| Overall | 4.5 |
Task Achievement / Task Response — Band 4.5
The response attempts to summarize the charts, but it contains significant inaccuracies and misinterpretations of the visual data. For instance, the student claims that '14% sodium is consumed in the beverages', whereas the chart clearly shows snacks, not beverages, at 14%. Furthermore, the description of saturated fats and added sugars is muddled and fails to accurately capture the key proportions and comparisons, such as dinner being the highest for sodium (43%) and saturated fat (37%), while snacks peak for added sugar (42%). The overview is weak, containing spelling and descriptive errors. While the writer addresses the subject matter, the severe misreading of data and limited development place this response at band 4.5.
Coherence and Cohesion — Band 4.5
The response is divided into short paragraphs, but the logical progression is frequently disrupted by poor transitions and confusing phrasing (e.g., 'In the last,there is a huge difference...'). Cohesive devices are used mechanically and often inaccurately ('Therefore', 'Secondly'). The referencing is also unclear at times, as pronouns and transition words do not properly link ideas together. Overall arrangement is disjointed, reflecting characteristics of band 4.5.
Lexical Resource — Band 4.0
Lexical resource is very limited and heavily impacted by spelling and word choice errors. Words are frequently misspelled throughout the text, such as 'nutritiants' for nutrients, 'avelable' for available, 'coursoury' for cursory, 'vived' for vivid, 'braekfast' for breakfast, 'consuption' for consumption, and 'addd' for added. The student attempts some less common vocabulary, but inaccurate collocations and incorrect terminology ('beverages' instead of 'snacks') severely constrain the precision and adequacy of the vocabulary.
Grammatical Range and Accuracy — Band 4.0
The text displays a very limited range of grammatical structures. Simple sentences dominate, and attempts at more complex structures frequently result in faulty syntax and confusing run-on clauses, such as 'Moreover, if we talk about sodium which is known as salt. then we will see that...'. Punctuation is often erratic, with misplaced periods breaking up dependent clauses. Grammatical errors are frequent throughout the response, causing considerable difficulty for the reader and aligning with band 4.0.
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