Band 4.0 IELTS Writing Task 1 Model Answer

Overall Band Score: 4.0 · Cambridge IELTS 14 · 2026-08-19

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.

Summarize the information by selecting and reporting the main features, and make comparisons where relevant.

Student answer (Band 4.0)

The overall percentage of sodium saturated fats and included sugars in regular meals is ingest in the United State of America .

According to data dinner is the primary source of sodium and saturated fat on the other hand high amount of sugars is added in it .

The chat demonstrates that the sodium consist of three parts one half is 14 percent and second half consist of also 14 and third half consist of 29 percent meals .

Other side of saturated fat like 21 percent of dinner and 16 percent of the snacks overall it has 37 petrcent amount that illustrate that the sodium is bigger than the saturated fat. but sugar can be present 42 percent in it . one half is 16 percent and second half is 19 percent and than other is 23 percent so that added sugar in the diagram it demonstrates the meals which are present in it .

AI examiner evaluation

CriterionBand
Task Achievement / Task Response4.0
Coherence and Cohesion4.0
Lexical Resource4.0
Grammatical Range and Accuracy4.0
Overall4.0

Task Achievement / Task Response — Band 4.0

The response attempts to summarize the data but fails to provide a clear overview or accurately report the main features. The description of the data is confusing and mathematically inaccurate; for example, the claim that sodium consists of 'three parts' of 14%, 14%, and 29% does not align with the provided chart. The response struggles to identify the key trends or make meaningful comparisons between the three nutrients. The information is presented in a fragmented way that makes it difficult for the reader to grasp the overall message of the charts. To improve, focus on identifying the highest and lowest values and grouping the data logically rather than listing individual percentages.

Coherence and Cohesion — Band 4.0

The essay lacks a logical structure. There is no clear paragraphing, and the progression of ideas is disjointed. Cohesive devices are either missing or used incorrectly, such as the awkward transition 'Other side of saturated fat'. The sentences do not flow well, and the relationship between the ideas is often unclear. The response reads more like a series of disconnected observations rather than a cohesive report. To improve, use clear topic sentences for each paragraph and employ a wider range of linking words (e.g., 'in contrast', 'furthermore', 'consequently') to connect your ideas more effectively.

Lexical Resource — Band 4.0

The vocabulary is very limited and often inaccurate. There are frequent errors in word choice and collocation, such as 'is ingest in' instead of 'is consumed in' and 'the chat demonstrates' instead of 'the chart illustrates'. The repetition of basic terms like 'part' and 'half' hinders the clarity of the report. The student struggles to use appropriate terminology for describing data, such as 'proportion', 'percentage', or 'account for'. To improve, practice using topic-specific vocabulary related to data analysis and ensure that words are used in their correct grammatical context.

Grammatical Range and Accuracy — Band 4.0

The response contains frequent grammatical errors that often impede communication. There are significant issues with subject-verb agreement (e.g., 'sodium consist of'), sentence structure, and punctuation. Many sentences are fragmented or run-on, making them difficult to parse. The use of articles and prepositions is inconsistent throughout the text. There is a lack of complex sentence structures, and the simple sentences attempted are often marred by errors. To improve, focus on mastering basic sentence construction, specifically subject-verb agreement and the correct use of articles, before attempting more complex grammatical forms.

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