Band 5.5 IELTS Writing Task 1 Model Answer

Overall Band Score: 5.5 · Cambridge IELTS 17 · 2026-10-07

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 5.5)

The pie charts below illustarts information about odunary shares in typical diet of the three verity of nutrients all of which may be harmfull if eaten in a huge quantity.

Overall, charts shows that sodium is haveing a high percentage in USA of etean by people in a dinner time then others also added sugar is on secondly most consumed product which is harmfull for body. Saturated fats stand at third number in terms of harmfullness.

To begin with, dinner in dinner sodium is the highest consumed content which is around 43% and it is very high than other where the added sugar is a lowest consumed product which is around 23% also saturated fat is used 37% in dinner. Moreover, added sugar contain highest amount of sugar during snack time the ratio of the consumption is approx 42% or in snack time only 14% of the sodium is eaten by people, saturated fat likly eaten 21% during snack in USA.

In break fast sesion sodium, fat and sugar consumed aprox 14% to 16%.Furthermore, in a lunch time sodium and fat similarly having 3% diffrence between them the ratio of percentage is 29% or 26% and added sugar is taken 19% while lunch.

AI examiner evaluation

Task Achievement / Task Response: Band 6.0

You cover all three nutrients and all four meal types, and several key figures are accurate: dinner accounts for 43% of sodium and 37% of saturated fat, while snacks contribute 42% of added sugar. The overview also identifies dinner as the main source of sodium and added sugar as especially high at snack time. However, some comparisons are unclear or inaccurate: added sugar is not the lowest dinner figure (it is 23%, compared with 16% at breakfast), and calling saturated fat “third number” in harmfulness is not supported by the charts. The overview would be stronger if it clearly stated the contrasting pattern that snacks lead for added sugar, whereas dinner leads for sodium and saturated fat, and if all comparisons were expressed precisely.

Coherence and Cohesion: Band 5.5

The response has a recognisable structure, with an introduction, an overview and paragraphs covering meal data. This helps the reader locate the main information. However, progression within paragraphs is sometimes difficult to follow, particularly in “To begin with, dinner in dinner sodium…” and the sentence that moves from added sugar at dinner to snack figures. Repeated connectors such as “also” and “Moreover” do not always show the relationship between points clearly. The final paragraph groups breakfast and lunch together, but the comparison could be more logically developed. Use one paragraph for the overall meal patterns and another for the contrasting snack figures, and connect comparisons explicitly with phrases such as “by contrast” and “whereas.”

Lexical Resource: Band 4.5

You attempt vocabulary relevant to describing charts, including “percentage,” “consumed,” “ratio” and “highest,” but inaccurate word choice, spelling and collocation often make the meaning less clear. For example, “ordinary shares” does not describe the chart data, “harmfullness” is an awkward way to compare nutrient levels, and “eaten by people in a dinner time” is not a natural collocation. There are also frequent spelling errors, including “illustarts,” “verity” and “diffrence.” Aim for a smaller set of precise chart expressions, such as “accounted for,” “the proportion of,” “was highest at,” and “contributed.” Check spelling and use “nutrient intake” rather than describing the figures as products.

Grammatical Range and Accuracy: Band 5.0

You attempt both simple and more extended sentences, including a comparison with “while,” and the reader can generally identify the meal and nutrient being discussed. However, errors in sentence structure and verb forms are common enough to make several statements difficult to interpret. Examples include “charts shows,” “sodium is haveing a high percentage,” and “saturated fat is used 37%.” The opening of the third paragraph, “dinner in dinner sodium,” is also structurally unclear. Work on subject–verb agreement, complete sentence patterns and accurate passive or active forms: for example, write “Dinner accounts for 43% of sodium intake” rather than “sodium is … eaten … in a dinner time.” Clearer sentence boundaries and punctuation would also improve readability.

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