Band 6.5 IELTS Writing Task 1 Model Answer

Overall Band Score: 6.5 · 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 6.5)

The illustration gives information about the average percentages in typical meals of three different nutrients and also ask to summarise, which nuitrients may be un healty if eaten too much.

Overall, dinner accounts for the highest percentages of sodium and saturated fat, while snacks contain the largest proportion of added sugar. In contrast, breakfast has the lowest percentage of sodium and saturated fat.

It is quite from pie chat that the overview of the first nutrient sodium, dinner contributes the highest percentage at 43%, followed by lunch at 29%. Breakfast and snacks both consumed for 14%. A similar pattern can be seen for saturated fat. Dinner represents the largest percentage at 37%, while lunch accounts for 26%. Snacks make up 21%, compared with only 16% for breakfast.

Furhtermore, the added sugar, snacks have by far the highest percentagenat 42%. Dinner accounts for 23%, followed by lunch at 19%. Breakfast has the lowest proportion, at 16%. Therefore, the charts show that dinner is the main source of sodium and saturated fat, whereas snacks contribute the greatest amount of added sugar.

AI examiner evaluation

Task Achievement / Task Response: Band 7.5

You identify the main patterns accurately: dinner has the highest shares of sodium (43%) and saturated fat (37%), while snacks lead for added sugar (42%). You also support these comparisons with relevant figures for lunch, breakfast and snacks, and your overview clearly captures the key contrast. This is a strong, well-focused response to the chart. To make the reporting more fully precise, avoid saying that dinner is the “main source” of these nutrients, since the chart shows percentages within meals rather than absolute quantities or sources. The opening also repeats the task wording rather than adding useful information. Overall, the key features are selected and supported, with only minor scope and precision issues.

Coherence and Cohesion: Band 6.5

The response has a clear overall structure: an introduction, an overview, and separate paragraphs for sodium/saturated fat and added sugar. The progression from the broad patterns to supporting figures is easy to follow, and linking phrases such as “In contrast,” “A similar pattern,” and “Furthermore” help connect comparisons. However, some cohesion is mechanical or awkward: “It is quite from pie chat that the overview…” does not form a clear transition, and the final “Therefore” sentence repeats the overview rather than adding a new point. The opening sentence is also cumbersome and does not lead smoothly into the summary. Use concise topic sentences and avoid restating the same conclusion to make the progression more polished.

Lexical Resource: Band 5.5

You use relevant chart vocabulary, including “accounts for,” “represents,” “proportion,” and “followed by,” which helps communicate comparisons. There is also some variation in how you describe the figures. However, the range and control are limited by repeated general terms such as “percentage” and “highest,” as well as imprecise or unnatural expressions like “both consumed for 14%” and “main source.” Spelling errors—including “nuitrients,” “un healty,” “pie chat,” and “Furhtermore”—are noticeable and reduce the accuracy of the writing. Aim for precise chart language such as “share,” “proportion,” and “accounted for,” and check spelling and collocations carefully. This would make the vocabulary more flexible and reliable.

Grammatical Range and Accuracy: Band 5.5

You communicate the main comparisons using mostly straightforward sentence patterns, and several sentences are grammatically clear, such as “Dinner accounts for the highest percentages of sodium and saturated fat.” You also attempt more complex structures, including “while” and “whereas” contrasts. However, the range is limited, and errors occur in sentence construction and grammatical patterns. For example, “which nuitrients may be un healty” does not fit the opening sentence, while “Breakfast and snacks both consumed for 14%” lacks a suitable verb construction. “Furthermore, the added sugar, snacks have…” also has an unclear sentence structure. Practise forming complete clauses and varying accurate comparison structures; careful editing for articles, verb forms and punctuation would improve control.

See this exact question answered at other band scores. The same prompt compared across bands.

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