Band 7.0 IELTS Writing Task 1 Model Answer

Overall Band Score: 7.0 · Cambridge IELTS 17 · 2026-10-18

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 7.0)

The three pie charts show the average percentages of sdium, saturated fat and added sugar in typical meals consumed in the USA.

Overall, dinner contains the highest percentage of sodium and saturated fat, while snacks have the largest portion of adedd sugar. Breakfast generally has the lowest percentages.

For sodium dinner accounts for the highest percentage at 43% followed by lunch at 29%. Breakfast and snacks both make up 14% each. Regarding saturated fat, dinner is again the largest contributor, at 37%, while lunch represnests 26%. Snack account for 21% and breakfast has the lowest figure, at 16%.

The pattern for added sugar is different. Snacks contain the highest proportion, at 42%. Dinner account for 23%, while lunch makes up 19%. Breakfast has lowest percentage of added sugar, at 16%.

In conclusion, dinner is the main source od sodium and saturated fat, whereas snacks contribute the most added sugar in typical meals in USA.

AI examiner evaluation

Task Achievement / Task Response: Band 7.5

The response selects the main features accurately: dinner has the highest shares of sodium (43%) and saturated fat (37%), while snacks lead for added sugar (42%). It also reports the remaining figures correctly and gives a clear overview contrasting dinner with snacks. This addresses the task well, with relevant comparisons across all three nutrients. To make the account more fully developed, avoid repeating the same conclusion in both the overview and final sentence; use that space to draw out a comparison, such as how the meal with the highest share changes from dinner to snacks, or how breakfast is consistently among the lowest. The overview’s statement that breakfast generally has the lowest percentages is broadly supported, though it could be phrased more precisely because snacks tie breakfast for sodium.

Coherence and Cohesion: Band 7.0

The organisation is clear and easy to follow: an introduction is followed by an overview, separate discussion of sodium and saturated fat, and then added sugar. Linking phrases such as “Overall,” “Regarding saturated fat,” and “The pattern for added sugar is different” help signal the progression. The sequence of figures within each nutrient is also logical. However, the final “In conclusion” repeats the overview rather than adding a new synthesis, and the short, formulaic transitions make cohesion somewhat predictable. For stronger progression, combine the overview and conclusion into one concise summary, then use the final paragraph to compare the contrasting meal patterns or group related figures more deliberately.

Lexical Resource: Band 6.0

Vocabulary is adequate for describing the charts, with useful terms such as “accounts for,” “contributor,” “proportion,” and “largest percentage.” The writer also varies some descriptions of the data rather than relying on one verb throughout. However, the range remains fairly repetitive, particularly through repeated use of “percentage,” “highest,” and “lowest,” and several spelling errors—“sdium,” “adedd,” “represnests,” and “od”—reduce accuracy. Some phrasing is also awkward, such as “Snack account” and “main source of” when describing shares within meals. Greater control of chart-specific collocations and careful proofreading would make the vocabulary more precise and natural.

Grammatical Range and Accuracy: Band 6.5

The response uses a mix of simple and more developed sentence forms, including the contrast in “Overall, dinner contains …, while snacks have …” and the transition “The pattern for added sugar is different.” Most information remains clear, and the figures are presented in readable clauses. Some grammatical errors persist: “Snack account for 21%” needs subject–verb agreement, and “Breakfast has lowest percentage” needs an article. The final sentence also omits articles in “in typical meals in USA.” These errors do not prevent understanding, but they limit the consistency of control. To improve, check agreement and article use systematically, and vary sentence structures while keeping each comparison grammatically complete.

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