Band 6.0 IELTS Writing Task 1 Model Answer

Overall Band Score: 6.0 · Cambridge IELTS 17 · 2026-10-27

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 pie charts illustrate average praposation of different type of nutrients in brakfast, lunch, dinner and snack, which are harmfull if consumed in high amount.

Overall, it is clearly evident that the largest part of sodium and saturated fat is eaten in dinner, whereas snacks cover the most percentages of added sugar. in brakfast all three nutrients consumed nearly same amount.

In brakefast people take 14% sodium, 16% saturated fat which as same sa added sugar. In addition, 29% Sodium is eaten by people in lunch. Nearly, fourth part of saturated fat is taken in lunch, while added sugar coveres 19% in same time.

In dinnere, Large prapotion is covered by sodium (43%), the ratio of saturated fat and added sugar is 37% an 28% at that time, rispectivaly. Moreover, 14% sodium is covered in snack. 21% covered by saturated fat is there in snack, but it is double for added sugar (42%)

AI examiner evaluation

Task Achievement / Task Response: Band 7.0

You identify the main pattern accurately: dinner has the highest shares of sodium and saturated fat, while snacks lead for added sugar. You also compare meal categories and include many relevant figures, giving the reader a clear account of the chart. However, one important figure is misreported: added sugar at dinner is 23%, not 28%. The overview claim that breakfast has “nearly same amount” of all three nutrients is broadly supported by the close values of 14%, 16% and 16%, though it could be expressed more precisely. To strengthen the response further, ensure every figure is checked against the chart and make the key contrasts—such as dinner’s 43% sodium versus 14% at breakfast and snacks—more explicit.

Coherence and Cohesion: Band 6.5

The response has a recognisable structure: an introduction, an overview, and details grouped by meal. This gives the information a generally logical progression, and linking phrases such as “Overall,” “In addition,” and “Moreover” help connect points. The organisation is not fully smooth, however. The final paragraph moves from dinner to snacks without a clear transition, and some links, including “Nearly, fourth part,” are awkward or unclear. Repeatedly presenting one meal at a time also makes comparisons across nutrients less direct. Use clearer topic sentences and connect related figures explicitly—for example, contrast dinner’s leading sodium and saturated-fat shares with the snack peak in added sugar. This would make cohesion more flexible and less mechanical.

Lexical Resource: Band 5.5

You use some task-relevant vocabulary, including “average,” “nutrients,” “largest,” “ratio,” and “covered,” and the reader can generally understand the intended comparisons. However, the range and control are limited by frequent spelling errors and imprecise or unnatural word choices, such as “praposation,” “harmfull,” “brakfast,” and “Large prapotion.” Phrases such as “the largest part … is eaten” and “covered in snack” are also not natural ways to describe chart percentages. Aim for accurate, conventional reporting language, such as “accounted for,” “share,” and “proportion,” and check spelling carefully. More precise vocabulary would improve clarity without requiring complicated expressions.

Grammatical Range and Accuracy: Band 5.0

You attempt some longer sentence forms, including the overview clause beginning “Overall” and comparisons introduced by “whereas” and “while.” However, the range is limited, and errors occur often enough to make several sentences awkward or difficult to follow. For example, “in brakfast all three nutrients consumed nearly same amount” lacks a clear subject and article, while “the ratio of saturated fat and added sugar is 37% an 28%” has problems with sentence structure and agreement. Capitalisation and punctuation are also inconsistent, as in the lowercase “in” after a full stop and the comma after “Nearly.” Practise complete subject–verb sentences and accurate articles, then proofread punctuation and verb forms.

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