Band 5.5 IELTS Writing Task 1 Model Answer

Overall Band Score: 5.5 · Cambridge IELTS 17 · 2026-11-03

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 piechart shows the average of percentages in typical meals of three types of nutrients, they are all unhealthy if eaten too much. We can find the average prcentage of sodium, saturated fats and added sugars in typical meals consumed in the usa.

overall, dinner contains the heighest amount of sodium and saturated fat while snacks have largest proportion of added sugar. Breakfast generally hs the lowest percentages.

Looking at the first chart, dinner accounts for the heighest percentage of sodium at 43%.

Lunch represent 29% while breakfast and snacks both make up 14%.

Regarding saturated fat, dinner is againthe largest cntributor, at 37%. lunch comes second with 26%, followed by snacks at 21%. Breakfast has the lowet figure, at 16%

finally the added sugar chart shows a different pattern. snacks contribute the highest proportion, at 42%. Dinner accounts for 23% while lunch makes up 19%. breakfast has the smallest percentage , at 16%.

in conclusion dinner is the main source of sodium and saturated fat, whereas snacks contribute the most added sugar.

AI examiner evaluation

Task Achievement / Task Response: Band 6.5

You cover all three nutrients and report the key meal patterns accurately: dinner is highest for sodium (43%) and saturated fat (37%), while snacks lead for added sugar (42%). The overview also identifies these main contrasts, and the detailed figures support it. This gives the response a clear, relevant account of the charts. To make the summary more complete and precise, develop comparisons across nutrients as well as listing each chart in turn—for example, note that dinner’s share declines from sodium to saturated fat to added sugar, while the snack share rises sharply for added sugar. The opening repeats the task description rather than adding analysis, and the final conclusion restates the overview, so these could be used for more comparative insight.

Coherence and Cohesion: Band 5.5

The response has a recognisable structure: an introduction, an overview, and separate paragraphs for the three nutrients. This makes the information easy to locate, and transitions such as “Regarding saturated fat” and “finally” help signal the sequence. However, progression is somewhat mechanical because the body follows the charts one by one and the conclusion repeats the overview without adding a new comparison. Some linking and punctuation are inconsistent, including the lower-case starts in “lunch comes second” and “in conclusion,” and the extra spacing before “snacks.” Grouping related figures across charts, then using clearer links such as “By contrast” or “Similarly,” would create a more connected comparison rather than a list.

Lexical Resource: Band 5.5

You use relevant chart vocabulary, including “accounts for,” “contribute,” “proportion,” and “figure,” and these choices generally communicate the data clearly. There is some useful variation in describing shares, although “percentage” and “make up” recur. Several spelling errors and awkward word choices reduce precision: “heighest,” “prcentage,” “cntributor,” and “lowet” are noticeable, while “average of percentages” is not a natural description of the charts. “Largest proportion” is more suitable than “largest amount” for these percentages. Aim to check spelling carefully and choose precise collocations for describing data; this would make the vocabulary more controlled and the comparisons more fluent.

Grammatical Range and Accuracy: Band 5.0

Most of the response uses straightforward sentence patterns, and the main figures are usually expressed in understandable clauses. There are attempts to vary sentence openings, such as “Looking at the first chart” and “Regarding saturated fat,” but the range of sentence structures remains limited. Some grammatical and punctuation errors are present: the opening joins two independent clauses with a comma (“…nutrients, they are…”), and “Lunch represent 29%” has a subject–verb agreement error. Capitalisation and sentence boundaries are also inconsistent, as in “lunch” after a full stop and the final “in conclusion.” Use a wider mix of accurate complex sentences and proofread agreement, capitals, and punctuation to improve control.

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